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This on a cold rainy dog day nite... a hot snack of Filipino "Dinuldog" is more than a bite.

Ingredients:

4 cans of coco milk

2 c H2O

1/2 c glutinous rice

1 c gabi or taro root

2 c purple yam (ube)

2 c sweet yellow yam (camote)

2 cooking bananas (yellow sab-ah)

1 c sago pearls or bilo-bilo

1 c jackfruit

3/4 c butter (or margarine)

1 1/2 c treacle syrup**


**Treacle syrup:

1/4 c peanut paste

1/2 c Peanut Butter Skrewball Whiskey(R)

1 c brown sugar

1 c sweetened coconut flakes (package, try real Canadian Supersstore)

1 1/2 tblsp butter

1 tsp vanilla

1/2 c H2O

3 tblsp lime juice

3 tblsp lemon juice



Instructions:


Take an extra large stew pot with a thick base (to avoid burning) and keep over MED heat and place the butter and prepped fruits and vegetables and sautee or brown lightly of medium chop consistency (except the jackfruit only towards the end); add in the liquids and glutinous rice and simmer for until done by stirring with a ladle continuously and checking for cooked consistency. Immediately lower the heat to LO setting. Stand on stove.


Preparing the treacle syrup by taking 1/2 c roasted peanuts and ground with mortar and pestle; add in the sweetened coco flakes and grind in other ingredients to make a sauce or syrup in a medium mixing bowl and proceed to heat up the dessert stew and taking the portion of treacle stir in until flavoured and mixed over MED heat.



Serving instructions:

Take 500 ml 6 ceramic bowls preferably with an oriental accent (try Ming) and serve either hot or warm (but not cold) in heaping portions for a snack or filling dessert. The kids will enjoy it for sure.


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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