Here are some easy and quick recipes for Pinoy merienda or Filipino snacks
These recipes of Pinoy merienda or Filipino snacks are quick and easy, fit to be your food during afternoon bonding with family and friends.
Here are the recipes, according to Panlasang Pinoy.
Ginataang Mais at Malagkit (Sweet Corn and Glutinous Rice in Coconut Milk)
Ingredients:
- 2 cups coconut cream
- 2 cups coconut milk
- 1/2 cup glutinous rice malagkit
- 1 cup sweet corn chopped
- 1/2 to 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions:
- Pour coconut milk and coconut cream in a cooking pot. Let it boil.
- Once it starts to boil, add glutinous rice. Stir continously for 10 minutes.
- Add sugar. Stir.
- Add sweetcorn into the pot. Stir and continue to cook in low heat for 8 minutes. Note you can cook this longer to make the corn and rice softer.
- Add vanilla extract and salt. Stir.
- Transfer to a serving bowl. Serve
Arroz Caldo
Ingredients:
- 1 ½ lbs chicken cut into serving pieces
- 1 ½ cups rice uncooked
- 34 ounces water about 1 liter
- 2 tablespoons fish sauce
- 1 teaspoon garlic
- 1/2 tablespoon ground black pepper
- 1 cup onion minced
- 4 pieces eggs hard boiled
- 1 cup scallions green onions, minced
- 2 knobs ginger julienned
- 3 tbsp safflower kasubha
- 1 piece chicken cube bouillon
- 1 piece lemon or 4 pieces calamansi
- 2 tbsp cooking oil
Instructions:
- In a pot, heat the cooking oil then saute the garlic, onion, and ginger
- Dash-in some ground black pepper
- Add the chicken cube and cook until the cube melts
- Put-in the chicken and cook until outer layer color turns golden brown
- Add the fish sauce and uncooked rice then mix and cook for a few minutes
- Pour-in the water and bring to a boil
- Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
- Put-in the hard boiled eggs
- Add the safflower for additional color and aroma
- Serve hot with garlic, minced scallions, and lemon.
Ginataang Bilo bilo with Langka
Ingredients:
- 20 to 25 pieces glutinous rice balls Bilo-bilo
- 1 20 oz. can ripe jackfruit
- 2 cups water
- 2 cups coconut cream
- 3/4 cup granulated white sugar
- 1 1/2 cups cooked sago
Instructions:
- Pour the water in a cooking pot. Bring to a boil.
- Add the coconut cream. Stir and cook until the mixture starts to boil again.
- Gradually stir-in the sugar.
- Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
- Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
- Put-in the sago. Cook for 5 to 8 minutes more.
- Transfer to a serving bowl. Serve.
Nilupak
Ingredients:
- 1 lb. grated cassava
- 1 cup shredded coconut
- 1 can 14 oz. condensed milk
- 3 tablespoons salted butter softened
- 1/4 teaspoon salt
Instructions:
- Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well.
- Place the mixture in a pan. Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking.
- Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut.
- Top with butter. Serve.
Batchoy
Ingredients:
- 1 lb miki noodles boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig’s intentesines; cleaned boiled, and sliced
- 1/4 lb pig liver sliced into strips
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon shimp paste bagoong or guinamus * optional
- 1 teaspoon onion powder
- 1 cup pork cracklings chicharon, crushed
- 3 tablespoons spring onion chopped
- 1/4 cup toasted garlic
- 7 cups water
Instructions:
- Boil water in a cooking pot.
- Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes)
- Put-in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot. Share and enjoy!
Kalamay hati
Ingredients:
- 2 1/4 cups glutinous rice flour
- 2 1/4 cups muscovado or brown sugar
- 2 cups coconut milk
- 2 cups coconut cream
- 1/2 cup water
- 1/2 cup latik
Instructions:
- Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
- Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
- Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
- Set the heat to low-medium. Continue to stir for 15 minutes.
- Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
- Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
- Let it cool for a few minutes. Serve.
Ukoy (Shrimp fritter)
Ingredients:
- 1 cup small shrimps cleaned
- 1 cup cornstarch
- 1/4 cup flour
- 1 1/2 cups mung bean sprouts togue
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 piece raw egg
- 1/4 teaspoon baking powder
- 1 1/4 cups water
- 2 cups cooking oil
Instructions:
- Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.
- Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
- Heat a frying pan or small cooking pot and pour-in the cooking oil.
- When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
- Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
- Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
- Remove the paper towel and serve with sinamak.
Enjoy these Pinoy meriends recipes!
READ ALSO: Easy Recipes: After-School Snacks For Your Active Kids