The Biko Tradition

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It has been in the tradition of Filipinos to prepare this delicacy during Lenten Season. Back in my hometown, my dad is the one who prepares this delicious biko for us while I do the food tasting.. It has always been that way. Hehehe

While most of us always claim their mom’s or dad’s have the best biko in the world, I too shall claim that my dad’s biko is the most delicious in the world. Hahaha! Not to be boastful, but whenever there’s holy week and all- saint’s day, my relatives from mom’s side (my mom too) and close neighbors always demand for dad’s biko. 😀

But since I’m not home right now, I kinda miss my dad’s biko. But hey, I’m my dad’s daughter so recreating this delicacy won’t be a problem (I think). Hahahaha!

So, here’s my attempt on cooking glutinous rice in coconut milk or BIKO for short. Recipe was adapted here. Although I modified some of the ingredients and procedures based from my Dad’s recipe.


  • 2 cups malagkit/glutinous rice
  • 1 1/2 cup water
  • 4 cups coconut milk (you may use canned or powdered coco milk)
  • 1/2 tsp salt
  • 2  cups muscovado/coco sugar (or brown sugar)
  • 1/2 tsp grated lime peelings (optional)


  1. Combine malagkit/glutinous rice and water. Cook it until the rice is ready. The amount of water ought to be lesser in volume so that the rice will not be fully cooked. malagkit/glutinous rice
  2. While the rice is cooking combine the coconut milk, sugar and salt in a separate pot and cook in low heat  until the texture becomes thick. Stir constantly. coco-milk mixture
    • If you don’t want too much hassle, you may opt to use the canned or powdered coconut milk which most of the recipe’s I’ve found on the internet have been using. I prefer the all-natural coconut milk. I use grated coconut plus its juice (or you can substitute 4-5 cups of hot water) and squeeze the milk out of it. Do not extract the milk yet if you use hot water. Let it cool down for a bit unless you want your hands get burned. 😀 grated coconut
  3. Once the coconut milk – sugar mixture is thick enough, add the cooked rice and mix well. Continue cooking until all liquid evaporates (Do not over cook). The reason why the rice should not be fully cooked (from 1) is that you’re gonna cook it again along with the coco milk-sugar mixture. This will also allow the rice to absorb the mixture well. 2014-04-16 14.57.05
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  4. Add the grated lime peelings. (This prevents you from getting sick of eating too much biko, para dili sum-ol in bisaya) 🙂
  5. Transfer it in a serving plate.
  6. Optional: Fry 1 cup of left-over grated coconut and 1 cup of muscovado (or brown sugar) and garnish on top of your biko.
  7. Share and Enjoy! 🙂


PS: I made a lot so I’m giving some for my neighbors too! 😀


Turmeric Fish and Broccoli Stir Fry

This is the second post on my Fish Recipes.

Okay, so my friend asked me about Turmeric recipes this time. She knows I love curry and turmeric is one of the ingredients used to make curry and is a part of the ginger family (tinier than ginger.. this explains its yellowish color). I asked for google’s help 🙂 and found a good recipe which can be found on tablespoon’s website. 😀


  • 1 pound fish (of your choice)
  • 1 large broccoli
  • 1 onion
  • 5 cloves garlic
  • 2 inches ginger
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons butter
  • 1 Lemon
  • salt to taste


  1. Cut the onions and fish into strips.
  2. Cut the broccoli into bite-sized chunks.
  3. Mince the garlic and ginger together to form one chunky paste.
  4. Saute the onions in the butter for 5 minutes.
  5. Add the Ginger and Garlic Paste and cook for 1 minute.
  6. Add the turmeric, cumin and chili powder. Cook for 1 minute.
  7. Add the fish and broccoli. Cook until both are tender. (I’ve boiled the broccoli beforehand to make it much tender)
  8. Add the juice from the lemon and mix.
  9. Serve over mashed potato (or rice)

This is the original recipe (chicken-based)

Turmeric Chicken and Broccoli Stir Fry

Turmeric Chicken and Broccoli Stir Fry from Tablespoon

My Version (sorry for the bad presentation >_<)

Turmeric Fish and Broccoli Stir Fry

Turmeric Fish and Broccoli Stir Fry

Since this is a stir-fry recipe, expect it to be dry. If you want to have more sauce, you can add chicken stock (or the broccoli stock if you’re gonna boil it) or coconut milk (which I think would make it a curry dish :D) Anyways, these were some of the suggestions from the original recipe.

Happy eating! 🙂

Cajun-Spiced Fish with Fresh Corn Salad

A friend of mine kept on asking me about fish recipes. Since she had the access to a kitchen and I have access to the internet, we decided to collaborate on our cooking sessions.

First dish was Cajun-Spiced Fish with Fresh Corn Salad from which can be found here.  Or you can continue reading my post. 😀

So, why this recipe? Well, I was quite curious about Cajun recipes. I’ve seen it included to some restaurants that I’ve been but never tried the dishes. I was never a fan of spicy food. Cajun recipes are apparently, hot and spicy. But my friend loves spicy food. So, I didn’t have much of a choice.

I altered some of the ingredients since it was not available on my friend’s kitchen. 🙂


  • 2 teaspoons cajun seasoning*
  • 4 (175g each) boneless white fish fillets (we used smooth dory fillets)*
  • olive oil cooking spray

Fresh corn salad

  • 2 corn cobs, kernels removed
  • 250g green beans, trimmed
  • 1 small red onion, finely chopped
  • 1 lemon, juiced
  • 1/4 cup coriander leaves, roughly chopped (I used parsely for this instead)

*To think that I was determined to cook a Cajun recipe yet I don’t have the seasoning. But of course with the internet’s help, I was able to find a recipe to create it out of the available spices in the kitchen.

*You can use any fish you want. I used white seabass for my recipe.

How to make a simple Cajun seasoning: (from

  • 2 1/2 tablespoons salt
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper

All you have to do is mix all the ingredients above and voila! You just created a cajun seasoning!


  1. Bring to the boil over high heat the corn and beans. I separated boiling the corn and beans since I want the beans a bit crispy and the corns tender. But you can combine both.
  2. Drain, refresh under cold water and set aside to dry.
  3. Combine corn, beans, onion, lemon juice and coriander in a bowl. Season with salt and pepper.
  4. Sprinkle the cajun seasoning over both sides of fish. Gently rub onto surface with fingertips.
  5. Cook fish on a frying pan over medium-low heat.
  6. Serve with salad.

The expected output:

Cajun-spiced fish with fresh corn salad from

Cajun-spiced fish with fresh corn salad from


In reality,

Cajun-spiced fish with fresh corn salad by yours truly

Cajun-spiced fish with fresh corn salad by yours truly

The fish looked like a chicken drumstick but, not bad, eh? 😀

If you’re fond of spicy food, then this dish is for you! I tell you, it’s very spicy. So if you want the dish to be not-so-spicy, you can adjust  the amount of spices in your cajun seasoning. Maybe lessen the amount of cayenne pepper and paprika.

Also, you might want to try to use butter instead of lemon for the corn salad. That’s if you don’t want to make it sour or you can just lessen the amount of lemon juice.

Happy eating! 🙂