KAKANIN LOVER

Kakanin a Filipino native food

                    

Filipino Foods to Satisfy Your Sweet Tooth with all of the kakanin recipe.Kakanin probably got its name from the root word “kanin”  (rice). It might sound stereotypical, but the Philippines is one of the Asian countries who have extreme love for rice. In fact, we have so many terms for rice that we cannot translate in English. Kakanin is usually a sticky and sweet food you can serve at parties or even for everyday eating. 

• Puto. Puto uses rice flour. It is formed into small balls and steamed. Some top it with salted egg or cheese. Others eat it plain.
• Kutsinta. Kutsinta is usually paired with puto. It is a flat, round and sticky brown rice cake. It is usually eaten with freshly dried shredded coconut.
• Bibingka. Bibingka is one of the most popular Filipino food recipes during the Christmas season. They are popularly eaten after the Misa de Gallo, a traditional Catholic mass that lasts for nine days (December 16-24). It is baked in clay ovens with salted egg or cheese. While it is popular during the Misa de Gallo, it has now commonly sold in malls all throughout the year.
• Espasol. Espasol is a popular kakanin from Laguna, one of the provinces of the Philippines. It is rice cooked in coconut milk, rolled into a cylinder and coated with powdered sugar or flour.
• Palitaw. Palitaw is one of the easiest Filipino food recipes you could create. It is so much fun to cook too. Sticky rice dough is bought and you make small round balls. You flatten them and drop them in boiling water. The dough would suddenly resurface in your pot when it is cooked. You then serve it with a combination of sugar, shredded coconut and roasted sesame seeds.
• Suman. Suman is sticky rice cooked in coconut milk and wrapped in banana leaves and steamed. There are many types of suman and each region has a different way of cooking and serving them.

  Ano pang hinihintay mo itry mo na ang kakanin <3 . I assured you also love this and this is incomparible with the other dessert   ! 

KOKO KOFI

Delicious & Exciting Frappe Flavors await you in the world of Koko Kofi! Made from Barako Coffee, we will surely satisfy your kofi cravings!

  Do you want unli pasta ? ice cream ? Cakes ? Candies ? in a affordable price ?  if your answer is YES ! you must try to visit KOKO KOFI . You can eat all of that with only 169 pesos . Di ba Bessy murang mura na kahit ilang balik ka go lang di na lugi . You can enjoy 3 flavor of pasta ( traditional spag , carbonara and mac and cheese )  and there's a lot of cake WOW ! Yummy ! nag ke-Crave ka na ba  ? eto location bessy ( located at 2nd floor puregold caloocan, exit LRT1 monumento station via northmall side, walk towards jollibee, go straight and past jackman, the building will be on your left (same building as puregold caloocan. We're on the 2nd floor).

   

  Did you know I celerate my 19th birthday in KOKO KOFI . Their food is promising it very DELICIOUS ! and their staff is very accommodating . Kaya ano pang hinihintay mo bessy kung may 169 ka na itry mo na . I personally eat and go back to KOKO KOFI <3 

GOURMET TUYO

                   Bottled Tuyo

An appetizing Filipino fish delicacy. This gourmet “tuyo” is made from dried herrings soaked in olive oil with spices. In it’s ordinary form, dried herring is usually fried and serve in breakfast with fried rice, chopped tomatoes and fried scrambled eggs. But you can make a gourmet breakfast by serving this spicy tuyo in a mixture of corn oil and olive oil. And with the regard to preparing the dried hearing, some prefer the head of the fish intact. Since it is the tastiest part of the tuyo when it is crispy fried.

INGREDIENTS

• 25-30 pcs tuyo
• 1 cup olive oil
• 3 cloves garlic, lightly crushed
• 2 pcs chili labuyo, lightly crushed
• 1 bay leaf
• Vegetable oil for cooking

• PROCEDURE

  1. 1. Fry the tuyo in vegetable oil until almost all of the moisture has evaporated, about 6-8 minutes. Set aside to cool completely.
  2. 2. Heat the oil over low heat with the garlic, bay leaf, and chili. Cook the aromatics until they become fragrant and the garlic is just slightly browned. Turn off the heat and set the oil aside.
  3. 3.Clean the tuyo by removing the head first. Proceed to descale and remove the spines of the fish. Once you have the fillets, carefully pack them vertically into a sterilized jar.
  4. 4. Pour over the oil mixture. Store the bottle in the refrigerator and consume within one month. Serve with rice.
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