Kasoy is a quick stir-fry that is bursting with flavors. It’s delicious served with a bowl of hot rice.
This recipe features super juicy and tender chicken breast, crisp pepper, and nutty cashews in a gingery garlicky sauce. It’s a must-try.
Turrones de Casoy
Turrones de Casoy is a popular sweet treat that combines honey, sugar, egg, and cashew nuts. They are wrapped in wafer paper and can be eaten as a snack or dessert.
It is also considered as a traditional Christmas snack in Spain and other countries of southwestern Europe. There are two types of turrones, the hard type known as turron de Alicante and the soft one called turron de Jijona.
When you taste turrones, you will definitely notice the cashew nut inside and that is what differentiates this Filipino version from others. The cashew nut is called kasuy in Tagalog and it cannot be substituted with other nuts unlike the other turrones which uses almond.
This is a Pampanga specialty that is made by Ocampo Lansang Delicacies in San Jose, Santa Rita, Pampanga. The company has been in business since 1920, and it is a family run operation that specializes in producing high-quality sweets. Their products are freshly prepared and delivered all over the city, and they do not make any compromises in the original recipes.
Ocampo Lansang is the undisputed leader in this Pampanga delicacy. A Catholic nun from the Dominican order taught their founder Felisa Lansang the original recipe for this Spain-inspired sweet delicacy.
Aside from turrones, they are also famous for making sylvannas and sanz rival. You can find their product in their shop located at 174 Jose Abad Santos Avenue Mexico, Pampanga.
Their most famous and bestselling delicacy is the turrones de casoy which has been in their line of business for years. They have been taught the recipe by a Dominican sister and they still follow the tradition.
They have been making these turrones for over three generations now, and they always stick to their traditional methods of making them. They believe that this is the reason why they are successful.
It is a very chewy and crunchy candy that has the same consistency as a nougat but it has the added pizazz of the cashew nut in the recipe. It is a perfect treat to take when you are traveling or just want to munch on some sweets.
Adobong Mani
Adobong Mani is a Filipino street snack and an excellent way to enjoy the flavors of the Philippines. You can find these fried peanuts with garlic all over the country. The vendors usually park their small carts in narrow alleyways and busy street corners, selling the salty treats to passerbyers. They’re a favorite of Filipinos and are considered one of the country’s best snacks.
The recipe involves sautéeing a few slices of garlic in oil and frying the peanuts, the latter being the star of the show. Adding the fried garlic is a great way to enhance the flavor of the snack and it also makes it more aesthetically pleasing.
Another popular ingredient in this dish is dried chile de arbol, which adds a nice heat to the peanuts. The adobo sauce also adds a savory touch to the mix.
There are many ways to prepare this Filipino classic, but the key is making sure you use the right kind of raw peanuts. This is because the raw version is less oily than the roasted version, so it won’t overcook and burn easily.
Aside from the obvious fact that it’s delicious, adobong mani also has the added benefit of being very nutritious. This is thanks to the peanuts, which are a high-fiber and protein source.
As a result, adobong mani can help maintain healthy blood glucose levels and promote weight loss. It also helps lower cholesterol and reduces the risk of heart disease.
Traditionally, the adobo sauce is made using soy sauce and vinegar. However, you can also try using a mix of soy sauce and garlic. This can add more flavor to your adobong mani and is a great way to experiment with a new recipe.
You can even add chilies to give the dish a little kick and you can serve it with beer as a typical Filipino pulutan (a snack eaten with alcoholic beverages). The best part is that it only requires 4 ingredients, so it’s easy to make at home!
Ginisang Bagoong Alamang
Ginisang bagoong alamang is a delicious sauteed shrimp paste that’s savory and goes well with Filipino dishes. This condiment is made with tiny fermented shrimps that are sauteed in onions, garlic and tomatoes with sugar and vinegar. It’s the perfect pairing for kare-kare and pinakbet, as well as for green mangoes.
Bagoong is a common ingredient in many Philippine recipes and Southeast Asian cuisines. It’s a paste-like condiment that’s derived from fermented minute shrimp or krill. It’s often used as a dip for raw vegetables or as an addition to stir-fry dishes.
It’s made by combining minute shrimps or krill with salt and food coloring, then leaving them to ferment in earthenware for a period of time until it’s funky, fragrant and incredibly savory. It can also be prepared with other ingredients, like oysters or clams, depending on where it’s produced.
In the Philippines, it’s commonly found in Lingayen Gulf, where the humid climate makes it a popular choice for production. Other regions produce versions of the condiment using fish, such as bonnetmouth fish (bagoong terong) and silver perch or ayungin in Ilocos region.
Despite its pungent taste, it’s a staple in many Filipino dishes and an essential ingredient for many of the country’s most famous kasoy recipes. This is because it adds a touch of umami to some dishes and helps them stand out from the crowd.
Ginisang bagoong alamang can be served with fried fish, scrambled eggs or even as a side dish for breakfast. It’s best when it’s served with a side of rice and a cup of coffee or hot cocoa.
To prepare this dish, begin by heating oil in a pan over medium heat. Saute garlic and onions until softened, then add tomatoes and chili peppers. Cook until the onion is translucent and the tomato is mushy, then pour in the bagoong alamang.
After about 10 minutes, the bagoong will appear brownish-pink, and it’s ready to be served! Serve with sliced green mangoes and rice for an exciting Filipino meal!
This is a quick and easy recipe that will make your Filipino friends and family go bonkers over this tasty and mouthwatering sauteed shrimp paste. It’s a great side dish for your next dinner party!
Pastillas de Leche
Pastillas de Leche is one of the most popular Filipino candy treats. It is a soft and creamy milky candy that tastes delicious. It is made from mainly sugar and milk. It resembles a sweetened caramel in consistency and taste. It can be eaten as a dessert or snack.
The recipe for this delectable treat is easy and simple. It only requires a few ingredients and a bit of cooking time to get the right consistency. You can also add other flavors like ube, peanuts, chocolate, or mango to make your pastillas even more delicious!
To start, mix the milk and sugar in a large sauce pan over low heat. Stir regularly until the sugar is completely dissolved. Once the liquid is thick, remove it from the heat.
Next, add butter and powdered milk. Blend until the mixture becomes sticky and dough-like in texture. If it is still sticky, add more powdered milk until you get the desired consistency.
After blending the mixture, divide it into bite-sized portions and shape them into cylinders or small logs. Roll in sugar, and wrap in cellophane or Japanese paper (papel de hapon).
You can also store the prepared pastillas in an airtight container for up to 1 week. Once ready to eat, reheat them on low heat until the surface is slightly browned.
In the Philippines, pastillas de leche are primarily made from carabao milk which gives them a richer, creamier, and more authentic taste. However, you can also use fresh cow’s milk. Just be sure to use whole milk, not non-fat or low-fat milk.
This is a fairly simple recipe that you can make with your family or friends. Just be sure to cook the milk slowly to avoid curdling. The process will take about 1 to 1 1/2 hours, so be patient and have fun! The results are well worth the wait! They are delicious and will definitely make you smile!