The Happy Traveler is a blog about Food, Travel, Restaurant, Eating Experience,Recipe, Places and Fun. Life is a piece of cake...                                                                                                                                                                    


Vegetarian Binagoongan (Tofu in shrimp paste)


2 blocks Tofu
5 pieces medium size eggplant
3 gloves garlic minced
1 whole medium size onion
2 pieces tomatoes diced
cooking oil for frying
2 Tsp vinegar
1/2 cup bagoong (shrimp paste)
2 Tsp sugar
salt and pepper to taste

Cut the tofu and eggplant according to your size preference. Wash it and put a pinch of salt and pepper then fry in skillet. ( for more healthy dish, oven bake it instead of frying) Wait until its golden brown then set aside. In another pan, put some oil then saute garlic, onion and tomatoes. Add Bagoong (shrimp paste) sugar and vinegar. Cook for 5 minutes then add tofu and eggplant. Incorporate every thing to spread flavor and cook for another 5 minutes. Serve hot on top of steaming rice.

Coco Jam

6 cups of thick coconut milk
1/2 panucha (whole brown sugar) or if you can't find panucha, just use 1/2 kilo of brown sugar
pandan leaves

Put all ingredients in a casserole and boil for 30 minutes. If you noticed that it is already thickened, stir it using wooden spatula. It will take around another 30 minutes or more depending on how you thick you want it to be. And you can always adjust sugar mixture to the sweetness you want. Some people use corn syrup (or other syrup) but that is not the authentic way of cooking Coco Jam. Coco jam is not best served hot nor cold, so make sure to leave it in room temperature before serving. Disregard the oil formed on the process of cooking Coco Jam or you can use it in frying Suman or egg. Elders in our community uses the oil from Coco Jam for massage as they believe that it has good benefits to our body. Fresh cooked coconut jam can lasts for 1 week, since it doesn't have preservatives in it. (But I doubt if it will last that long since everyone in the house love it!) Serve it with hot pandesal or loaf bread. It is also best for baguette or bagels every morning.


Binagoongan (Pork meat with Shrimp paste)

1 kg. Pork Liempo
1/4 cup garlic
1/4 kg Shrimp paste
1/4 cup sugar
4 pieces green chilies (pansigang)
1 medium onion diced
3 tomatoes diced
1/4 cup vinegar
cooking oil for sauteing

In a pan with cooking oil, saute onion, garlic and tomatoes for 2 minutes, then add the Pork. You don't have to put so much cooking oil because the Pork itself will produce fats when frying. Add shrimp paste, vinegar and sugar. Wait to boil before stirring. Put freshly crashed pepper and green chilies. Salt is not necessary because the shrimp paste is already salty. Cook for another 5 minutes or until the pork meat is tender. Serve with steamed rice. Enjoy!

How to make Gyoza wrapper (dumpling wrapper)

2 cups of regular Flour
a pinch of salt
2 cups of warm water (or as needed)

On a mixing bowl, put flour and create a well in the center. Put enough water to dissolve salt and stir using chopsticks. Just mix everything until the flour mixture is already pliable. 
Using a small bowl, make wrapper by creating a ball then push it in a circular motion. Add flour little by little if dough is too sticky. If you want to stock wrapper in the fridge, instead of flour, use cornstarch on each wrapper when sticking, then seal. Enjoy!

Steamed Tokwa with Oyster sauce and Toasted Garlic


1 whole Tokwa block
1/2 cup oyster sauce
1 clove garlic(finely chopped)
I medium Red Onion/White Onion (finely chopped)
2 tomato seeded and chopped into wedges
2 tbsp ginger (finely chopped)
salt and pepper to taste
boiling water for steaming

Put a pinch of finely chopped onion, ginger and salt to the boiling water and steam Tokwa for 15 minutes. Let it cool. While waiting for tokwa to cook, in a small pan, saute garlic with a bit of cooking oil. Arrange tokwa in a serving plate by putting some salt and pepper, a drizzle of oyster sauce, toasted garlic, fresh chopped onions, and tomatoes.  Serve immediately

Heart of Palm Sisig (Puso ng Saging)


1 large size Heart of Palm (puso ng saging) finely chopped, soaked in water, salt and vinegar
4 Tbsp. vinegar
1 cup mayonnaise
4 onions (you can add more depending on your taste preference) finely chopped
2 green chilies finely chopped
salt and pepper
2 liters boiling water
2 tbsp butter
2 cups coconut milk (kakang gata)

Cook heart of palm in boiling water and add pinch of salt to taste. Drain water and replace it with coconut milk. Cook for 15 minutes or until heart of palm is tender. If liquid almost evaporated, add remaining ingredients. Cook for another 5 minutes. Transfer to sizzling plate and add egg if you like. Serve hot! Enjoy!

Homemade Pancake with Syrup


1 1/2 cup of flour (anything will do, cake flour or not)
1/4 cup sugar
1/8 tbsp baking powder
2 cups milk or as needed ( water will do if milk is not available)
1 medium egg
2 Tbsp maple syrup or pancake syrup for flavoring (vanilla will do as well)
1/4 cup butter

Put flour and baking soda on the sifter (or strainer) then sift together. Make a well in the center and put the egg and sugar then beat until well mixed. Add the remaining ingredients then mixed well but lightly until bubbles are gone. Put a little butter on the pan then cook pancake on the desired size until fluffy.
   Drizzle some pancake syrup, and add fruits if you like. ENJOY!

(*NOTE: This recipe is my own, a recipe I perfected over 5 years of trying to create the pancake I want. This is original and not from other cook book recipe)

Ginataang Bilo Bilo (gluttonous rice balls) 


2 cups sweet potato cubes
1 cup yam cubes (ube or gabe)
2 cups saging na saba cubes (native banana)
Lots of Bilo Bilo
3 cups Gluttonous rice 
1 cup water
3 cups sugar
1/2 cup Langka strips ( jack fruit) 
3 cups coconut Milk (kakang-gata)

Boil sweet potato together with yam cubes until tender. While waiting, mix gluttonous rice and water together and form small balls using your hands. Then put all remaining ingredients until all is cooked. You can add sugar or lessen it according to preferred sweetness. Serve hot


Crispy Pork Tenga


1 kg Tenga ng baboy (around 4-5 pcs depending individual size)
2 tsp salt and pepper
1/4 cup soy sauce
Lot of cooking oil

For dipping sauce
1 cup soy sauce
1/4 cup vinegar
pinch of freshly ground pepper
1/4 cup chopped onion
2 pieces chili

Boil pork's ear until soft and tender in boiling water with salt and pepper to taste(about 2 hours)
Chop the ear bite size or preferred size then season with soy sauce.
Fry until crispy! Serve with soy sauce. Best served with rice or beer!


No Bake Brownies


1/2 cup semisweet chocolate chips
1/4 cup plus 1/2 teaspoon evaporated milk, divided
3/4 cup crushed vanilla wafers (about 20 wafers)
1/2 cup miniature marshmallows
1/4 cup confectioners' sugar
1/4 cup chopped pecans or walnuts

In a microwave-safe bowl, melt chocolate chips with 1/4 cup milk; stir until smooth. Transfer 2 tablespoons to another bowl; stir in remaining milk and set aside for topping.
In a small bowl, combine the crushed vanilla wafers, marshmallows, confectioners' sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Spread with reserved chocolate mixture. Cover and refrigerate for 1-2 hours or until firm. Cut into bars. Yield: 8 servings.

No Bake Cheesecake

1 (8 oz.) pkg. softened cream cheese
1 can Condensed milk
1/3 c. lemon juice
1/2 c. sour cream
1 lg. graham cracker crust

1/4 c. melted butter 

For the crust, just combine graham cracker and butter then chill for 30 minutes.
In medium size bowl beat cream cheese until fluffy. Add condensed milk, stir in lemon juice and sour cream; blend ingredients well.
Chill 20 minutes then fill pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
There is no fruit topping, hehehehe