𝗞𝘂𝘀𝗶𝗻𝗮 𝗞𝘄𝗲𝗲𝗻®

🌟 Creamy Ginataang Bilo Bilo 🌟 Recreating our Family's favorite Bilo-Bilo Recipe! Enjoy this Filipino favorite in a breeze with Coco Mama. Ingredients: - 2 cups Glutinous Rice Flour - 1 cup Water (as needed) - 1-2 tsp Ube Extract - 4 cups Water - 1L (5 pouches) Coco Mama Fresh Gata - 1 cup Cooked Tapioca Pearls - 1 cup Sugar - 1 Sweet Potatoes, peeled & cubed - 1 Ube, peeled & cubed - 4 Plantain Bananas, peeled & sliced - 1 cup Jackfruit, cut into strips #dessert #GinataangBiloBilo #filipinofood #CreamyBiloBiloWithCocoMama #iCocoMamaNaYan #foodieph #longervideos #recipes #fyp

Crispy Fried Lechon Belly 🤌 Sharing a family favorite: Crispy Fried Lechon Belly! 🤤✨ My bro-in-law's kitchen secrets revealed – try it and thank me later. 😉 Ingredients: - 3 kg Pork Belly (Slab) - Black Pepper & Salt (to taste) - 2 Bulbs Garlic (minced) - 1 Medium Onion (sliced) - 100g Spring Onion - 8 pcs Lemongrass - Butcher's Twine (String) To Boil: - Water - 1 Onion - Salt (to taste) Instructions: 1. Begin by washing the pork belly. 2. Make 1 cm deep slits on the meat side to enhance marination absorption. 3. Sprinkle a generous amount of black pepper and salt over the pork belly. 4. Evenly spread minced garlic and sliced onions between the slits. 5. Place spring onions and lemongrass on top. 6. Cut a length of butcher's twine and tie knots at each end of the rolled pork belly to secure it. 7. Space out additional knots along the length to maintain the shape during cooking. Ensure knots are tight but not overly constrictive. 8. Trim excess twine, meat and spring onion/lemongrass from both ends. 9. For boiling, boil the pork belly in water with an onion, peppercorns, and salt for 1 hour until tender. 10. Air dry the boiled pork overnight in the fridge for crispiness. 11. Deep fry for 30 minutes, turning occasionally. Ensure the pot is covered. 12. For oven method, skip boiling (Step 9), brush with a thin layer of soy sauce before baking. Bake at 150°C for 1 hour, then at 200°C for an additional 10-20 mins until crispy. Baste with dripping oil occasionally. Enjoy! #Crispylechon #lechon #lechonbelly #lechonbaboy#crispyporkbelly #bellychon #pinoyfood #asmrfood #foodieph #WomenOfTikTok #longervideos #kusinakween

Easy Ube Hopia Hack 💜🍠 🥮 Craving Ube Hopia? Here's a quick and easy hack by my 5-year-old nephew, Sam, who dreams of becoming a chef. Just layer puff pastry with Ube Halaya, brush with an egg wash, and bake at 190°C for 25 minutes until it reaches your desired golden color. #UbeHopia #Ube #EasyRecipe #recipes #homecooking #lutongpinoy #pinoyfood #foodieph #kusinakween

👩‍🍳🥧 Ready to bake some memories? Let's dive into making Portuguese Egg Tarts – the easy hack! Ingredients: - 1/4 cup Heavy Cream or All-Purpose Cream - 1/4 cup Sugar - 1 tablespoon Cornflour - 2 Egg Yolks - 1 cup Full-Fat Milk - 1/2 teaspoon Vanilla Extract - Frozen Puff Pastry Method: 1. Roll out the frozen puff pastry and cut it into equal pieces. You should have 12 pieces if using 2 puff pastry sheets. Grease a muffin tray and place the cut puff pastry in each cup, pressing to mold it to the shape of the cup. Chill the pastry while making the custard filling. 2. In a saucepan, combine the heavy cream or all-purpose cream, sugar, egg yolks, milk, and cornflour. Mix until smooth. 3. Place the saucepan over low heat and stir continuously until the mixture thickens enough to coat the walls of the saucepan. 4. Turn off the heat and stir in the vanilla extract. Transfer the mixture to a bowl, cover it with cling wrap, and let it cool. 5. Fill each pastry cup with the custard mixture, leaving about 5mm from the edge. 6. Bake in a preheated oven at 230-250°C for 30 minutes or until the tops are partially burnt. Serve hot and enjoy! #portugueseeggtart #portuguese #eggtart #dessert #pastry #foodieph #longervideos #baking #Recipe

Creamy Sausage Pasta 🍝 Channeling my inner chef today with this Creamy Sausage Pasta! Perfect for those busy days when you need a quick, comforting meal. Try it and let me know how it goes! 🍝💫 Ingredients: - 250g Barilla Penne Pasta - 6 hotdogs (sliced) - 1/4 cup Butter - 6 cloves of minced Garlic - 2 cups Heavy Cream or All-Purpose Cream - 380ml Barilla Napoletana or Tomato Sauce - 1 cup Shredded Cheese - 1/2 Tbsp Black Pepper - 1/2 Tbsp Salt - 1 Tbsp Parsley Instructions: 1. Cook the penne pasta according to the package instructions. 2. Slice the hotdogs, then pan-fry until they turn light brown, about 2-3 minutes. Season with salt and pepper. Set them aside. 3. In the same pan, add the butter. Once melted, sauté the garlic until it becomes fragrant. 4. Add the heavy cream, Napoletana sauce, parmesan cheese, salt, and pepper. Mix everything together and simmer until the sauce thickens. 5. Add the parsley, the cooked pasta, and hotdogs. Mix it all together. Enjoy! #sausagepasta #Pasta #creamypasta #EasyRecipe #recipehack #recipes #homecooking #filipinofood #foodieph #cheesy