Cooking Pinoy atbp.

Nothing like a good comfort food than taho. It consists of extra soft tofu curd layered with tapioca pearls and brown syrup. You can buy this on the streets of the Philippines or Chinatown here in the US.  Here is my own version of this recipe: You'll need: 1 cup medium size Tapioca pearls, boiled 40-60 min in water until it is transparent. Drain and add cold water. 1 box of HOUSE Tofu mix (available at most Asian grocery or Amazon) 3 cups of dark brown and 4 cups  water, boiled 15 minutes until formed into a watery syrup but not sticky. To make the tofu mix: Boil 6 1/2 cups of water mixed with a packed of soybean milk powder. After 4 minutes, remove from heat and add coagulant. Cover. This will make the tofu  firm but soft, and you should be able to scoop it out in layers. Layer tofu, brown syrup, then tapioca until it reaches the top of the glass.  Serve best warm. In addition to brown syrup, you can also use strawberry flavored syrup as i...

Mix Marinade: 3/4 cup soy sauce 1 head garlic minced 1 onion chopped finely 1/4 c lemon juice 1/2 can of beer or sprite 1 tsp black pepper ground 5 T organice brown sugar 1 1/4 c banan sauce/ketchup reserve 1/4 c for basting Add 2 lbs of chicken thighs cut into cubes. Refrigerate and marinade for 30 minutes or while you set up the charcoal grill Thread through bamboo skewers that have been soaked with water. Grill about 10 minutes on each side and baste with sauce. Serve with white rice.