The Philippines

This dessert is a delicious treat from Tagaytay. They are often made as small individual pies.
 

Buko Pie

Crust:

2 cups all-purpose flour

1 tsp. salt

2/3 cup shortening

1 eggyolk

1 tsp. vinegar

1/4 cup ice water

Filling:

4 cups coconut meat

1 cup coconut water

1 300 ml. can Sweetened Condensed Milk

2/3 cup cornstarch

Buko Pie Cooking Instructions:

Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.

Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.

Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.

Fit dough into a pie plate, letting sides hang.

Roll out remaining dough for the crust.

Set aside.

Combine filling ingredients in a thick saucepan.

Cook stirring constantly until thickened. Cool then pour into prepared crust.

Cover with top crust; flute or crimp edges together to seal.

Bake for 1 hr. at 425 degrees F.

Beef Tapa

Tapa is cured meat that was traditionally dried in the sun, although today it is boiled then fried to give it the same texture.
When eaten for breakfast, this meat is usually served with garlic rice and a fried egg and the meal is called “Tapsilog.” This stands for Tapa-Sinangag- Itlog, the last two being fried rice and fried egg. The entire entree can be seasoned with a basic vinegar dipping sauce for more flavor.

Beef Tapa and Garlic Rice

Note for hunters: this can also be made with venison.

1 1/2 pounds rib-eye steak

1 1/4 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh lime juice

Vegetable oil, for brushing

Garlic Rice, for serving

Slice the steak across the grain 1/4 inch thick; pound the slices 1/8 inch thick.

In a bowl, combine the sugar, salt, cayenne and black pepper. Brush both sides of the beef slices with the lime juice and sprinkle with the spices. Stack the slices and refrigerate overnight.

Preheat a cast-iron skillet. Lightly brush the pan with oil, add the steak in a single layer and cook in batches over high heat until medium rare and slightly charred, about 30 seconds per side. Serve at once with Garlic Rice.

Dipping Sauce:
Vinegar
Minced garlic
Black pepper
Red pepper flakes
Pinch of sugar (optional)

Mix all together and use portions to taste.

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