Ginataang Puso ng Saging

Ingredients: 1 piece banana flower bud (puso ng saging), discard outer 2-3 layers sliced thinly 250 grams pork belly, sliced 2 cups coconut milk 1 tbsp vinegar 1-2 pcs red chilli, sliced 1 tsp minced ginger 6 cloves garlic, minced 1 onion, chopped oil fish sauce 2 tbsp salt freshly ground black pepper Directions: In a large bowl add the sliced banana flower bud and salt, pour enough water to soak everything. Leave it for 15 minutes. Drain the sliced banana flower bud and rinse in running tap water, squeeze out all the juices then set aside. In a wok add oil then sauté onions, ginger and garlic. Add pork then brown all sides. Add the banana flower bud and cook for 2 minutes. Add the 1 cup of water, 1 cup of coconut milk, vinegar and red chillies. Cover wok, bring to a boil and simmer in medium low heat for 15-20 minutes or until the liquid is thick and reduced. Season with fish sauce and freshly ground black pepper, pour the remaining coconut milk then simmer in medium heat until sauce thickens and becomes oily. Turn heat off then serve with steamed rice. Recipe via AngSarap


Dulong Fishcake

Ingredients: 1 lb dulong (silver fish), cleaned 3/4 cup breadcrumbs 1 piece raw egg, beaten 1 tablespoon mayonnaise 3 teaspoons lemon juice 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons extra vigin olive oil 2 tablespoons butter Directions: Combine fish, 1/ 2 cup bread crumbs, egg, salt, pepper, mustard, garlic, mayonnaise, and lemon juice. Mix well. Scoop the mixture and shape into individual patties. Dredge in remaining 1/4 cup breadcrumbs. Set Aside. Melt butter in a pan. Pour-in olive oil. Pan-fry the fish patties in medium heat for about 5 to 6 minutes per side. Remove from the pan. Arrange in a serving plate. Serve with chips or salad and top with ranch dressing. Share and enjoy! Recipe via PanlasangPinoy


Crabs in Spicy Garlic & Butter Sauce

Ingredients: 2-3 large crabs, steamed 1 cup butter 1 head garlic, minced parsley, chopped 1/2 tbsp crushed red pepper salt to taste Directions: Steam the crabs. Set aside. Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent. Stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crabs. Toss to coat. Allow to simmer in the butter mixture until completely heated, 8-10 minutes. Serve and Enjoy!!! Recipe via PinoyCookingRecipes


Beef in Corn & Cream of Mushroom

Ingredients: 1 lb beef loin, thinly sliced & cut into serving size 1 cup whole corn kernel 1 can (10.5 oz) cream of mushroom 4 cloves garlic, minced 1 medium onion, chopped 1 cup water 1 tbsp fish sauce cooking oil Directions: Heat cooking oil in a pan or wok. Saute garlic & onion. Add the beef. Cook for 20 minutes or until the meat becomes tender. Add the fish sauce then add the water and simmer for 5-10 minutes. Add the corn and cream of mushroom. Cook for 5-10 minutes. Remove from heat and transfer to a serving bowl. Enjoy! Recipe via PinoyCookingRecipes


Beans & Tofu in Oyster Sauce

Ingredients: 1 package firm tofu, cubed 20-25 pieces green beans, trimmed 4-5 tbsp oyster sauce 6-8 cloves garlic, chopped vegetable oil Directions: Bring a large pot of water to a boil to blanch the green beans. When the water comes to a boil add the green beans and let simmer for about 2 minutes. Rinse under cold water to stop the cooking. Set aside. Open your package of tofu, drain, and squeeze out as much moisture as possible. Cut the tofu into uniform cubes or chunks. Heat cooking oil in a wok. Fry tofu cubes in oil (enough to coat bottom of pan) until browned on all sides. Remove "done" pieces from wok. Set aside. Using the same wok, saute garlic. Add the beans. Cook until tender. Add the fried tofu and oyster sauce. Stir until sauce is well incorporated with fried tofu cubes and green beans. Serve with warm rice and enjoy! Recipe via PinoyCookingRecipes



Ingredients: 6 eggs separated 6 tbsp sugar 6 tbsp cake flour, sifted 1/3 tsp cream of tartar caster or superfine sugar for dusting margarine Directions: Preheat oven at 375°F. Beat the egg whites with an electric hand mixer. Slowly add the sugar one tbsp at a time beating well after each addition. Beat the egg yolks and add them to the egg whites at a slow speed. Fold in the flour one tablespoon at a time. Pour the mixture gently into the prepared jelly roll pan, lined with wax paper. Bake in the oven for about 15 minutes or until the center of the cake is slightly springy. Remove from oven and let the cake cool. On a work surface sprinkle the wax paper evenly with caster sugar. Turn the pan onto the sugared wax paper, then carefully remove the tin. Remove the wax paper from the cake. Spread the margarine over the cake, sprinkle with sugar over the margarine. With the longest side facing you, roll up the cake away from you. Dust it with sugar and slice crosswise. Recipe via PinoyCookingRecipes


Ube Crinkles Recipe

Ingredients: 1 1/2 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter 1/4 cup brown sugar 1/2 cup sugar 1 egg 1/2 cup ube jam / halaya (I used Ube Jam from Mountain Maid Training Center) 1 teaspoon ube flavoring (I used the McCormick Ube Flavor) 1 cup powdered sugar Directions: Assemble team dry ingredients – flour, baking powder and salt. Cream together butter and sugar until light and fluffy. Beat in the egg. Add in ube jam and ube flavoring then gradually add in the dry ingredients. Cover the bowl with cling wrap and chill for 4 hours or overnight. Using a .25 oz (1 1/2 teaspoon) ice cream scoop, roll the cookie dough into balls and coat with powdered sugar. Bake at 350F for 7 minutes or until done. Recipe via BakeHappy


Linat-an Recipe

Ingredients: 2 lbs. pork spare ribs 5 string beans, cut in 2 1/2 inch length A bunch of green onions, cut in 3 inch length 2 medium taro root (gabi), chopped A bunch of lemongrass, cleaned and tied together 3 cups rice washing 3 cups beef or pork broth 1 small red bell pepper, sliced 1 medium yellow onion, quartered Salt and pepper to taste Directions: Combine rice washing and beef broth in a cooking pot. Bring to a boil. Put-in the spare ribs, lemongrass, and onion. Simmer for 45 to 60 minutes or until the pork becomes tender. Add-in the gabi. Cook for 5 to 8 minutes. Put-in the string beans and bell pepper. Cook for 3 minutes. Add the green onions. Cook for a minute. Add salt and pepper to taste. Transfer to a serving plate. Serve. Share and enjoy! Recipe via PanlasangPinoy


Ginataang Papaya Recipe

Ingredients: 1 small green papaya, cut into wedges 3 pieces medium sized dried fish (daing), fried 2 ½ tablespoons fish sauce 2 cups coconut milk 1 cup malunggay leaves 1 small yellow onion, sliced 4 cloves garlic, minced 3 tablespoons cooking oil 1 thumb ginger, minced ¼ teaspoon ground black pepper 3 pieces chili (optional) ½ cup water Directions: Heat the oil in a pan. Saute the garlic and ginger. Add the onion. Continue to cook until the onion becomes soft. Add the fried dried fish (daing). Stir. Cook for 1 minute. Pour-in the coconut milk; stir. Simmer for 5 minutes. Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary. Put-in the malunggay leaves. Stir and cook for 2 minutes. Pour-in the fish sauce and add the ground black pepper and chili (chili is optional). Stir. Cook for 2 minutes. Transfer to a serving plate. Serve. Share and enjoy. Recipe via PanlasangPinoy


Paklay Recipe

Ingredients: 1 cup julienned Bamboo shoots 1 lb. pig liver, sliced into thin strips 1 (20 oz.) can Pineapple chunks, drained 5 pieces dried bay leaves 1/2 lb. pig kidney, cleaned 1/2 lb. pig heart 1 lb. ox tripe 1/2 lb. pig stomach 1 large red onion, minced 1 head garlic, minced 2 1/2 teaspoons Annatto powder 2 thumbs ginger, minced 1 large red bell pepper, julienned 1 piece beef cube (or 2 teaspoons beef powder) 2 cups water (for cooking) 5 cups water (for boiling) Salt and pepper to taste 3 tablespoons olive oil Directions: Boil 5 cups of water in a large cooking pot. Once the water starts to boil, add 1 tablespoon salt, pig stomach and ox tripe. Boil in medium heat for 60 minutes. Add the kidney and heart. Continue to boil for another 60 minutes or until all the innards are tender. Discard the water and let the innards cool down. Chop the innards and set aside. Meanwhile, heat the cooking oil in a large clean cooking pot. Sauté the onion, garlic, and ginger. Once the onion gets soft, add the chopped innards, bay leaves, and liver. Cook for 3 minutes. Add the pineapple chunks, bell pepper, and beef cube. Pour-in 2 cups of water and add the annatto powder. Stir and let boil. Add the bamboo shoots. Cover and simmer for 25 minutes. Add more water if needed. Add salt and pepper to taste. Transfer to a serving bowl. Serve. Share and enjoy! Recipe…