Saturday, July 30, 2011

bibingka royal

  • 3 whole eggs (fresh)
  • 3/4 cups refined white sugar
  • 1-1/4 cups coconut cream
  • 2 cups glutinous rice flour
  • 4 tsp baking powder
  • 1 tbsp melted margarine
  • grated cheese

Cooking Procedure

  1. Put sugar in 1/2 of coconut cream, stir well till the sugar dissolved. Set aside
  2. In mixing bowl, combine and mix well rice flour and baking powder, then sift in strainer.
  3. Add the white sugar into the sifted flour mix. Combine well and pour slowly into the previously prepared coconut cream mixture (under step 1)
  4. Add slowly the remaining coconut cream while continuously beating the mixture.
  5. In another mixing bowl, beat the eggs well until light and thick. Add melted margarine. Mix well then pour in the previously prepared flour mix (under step 4)
  6. Lay banana leaves on 2 large round pans as lining (if banana leaves is unavailable, use tin foil or baking wax paper).
  7. Pour the mixed ingredients into pans, spreading thinly and evenly.
  8. Bake in preheated hot oven.
  9. When cooked, brush the top with butter while still hot (use margarine if butter is unavailable)
  10. Sprinkle with white sugar and grated cheese as toppings
  11. Slice like pizza and serve with siding of grated coconut (optional - to be spread on top immediately before eating)

suman maruecos


  • 2 cups glutinous rice (preferably the purple variety)
  • 1 cup ground ordinary cooking rice (rice flour)
  • latik (the aromatic brown solid particles or residue that is produced after boiling coconut cream over a long time in a pan)
  • coconut cream (from 1 shredded matured coconut)
  • Sugar

Cooking Procedure:

  1. Wash glutinous rice and drain the water
  2. Soak the glutinous rice in 1-1/2 cups water for about 4 to 5 hours.
  3. After soaking, grind the bloated glutinous rice to become galapong
  4. In a mixing bowl, add 1/2 cup coconut cream and 1/3 cup sugar for every cup of galapong.
  5. Put the mixture in a cooking pot and cook on medium fire, stirring constantly until it thickens. When done, remove the pot from fire and let cool.
  6. Scoop at 2 spoonful and lay it on a spread of wilted banana leaf wrapper. Roll the mixture to shape like a long stick (or jumbo sausage).
  7. Top the rolled suman maruecos with some latik, then roll the banana leaf to wrap the suman. Fold both ends to seal.
  8. Pile in a steamer and steam the suman maruecos for about 30 minutes

humba (braised pork)


1 kilo pork belly (cut at desired sizes, but at least 1 inch thick)
5 cloves garlic (big variety, such as the one called Taiwan)
5 tbsp cooking oil
1/2 cup soy sauce
1 cup water
4 tbsps brown sugar
3 pcs laurel leaves
10 pcs peppercorn
50 g. dried shitake mushroom (optional, soaked in water)
1 tbsp salted black beans
20 g. fried peanuts (whole nuts)

Cooking procedure:
  1. Heat the pan
  2. Saute garlic in oil
  3. Add pork and stir till meats are seared
  4. Add soy sauce, sugar, laurel leaves, peppercorn, salted black beans, then peanuts
  5. Add water and boil (increase the fire)
  6. After about 10 minutes of boiling, reduce fire and simmer till meats are tender
It is necessary to add 1/4 glass of water when sauce is about to get dry and yet the meat are still not tender. Repeat this again and again until the meat are really tender that a spoon would easily sink into it when poked.

More about humba

About Me

My photo

Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.