Banana Blossom Guinataan
2 banana blossoms
1 cup pure coconut milk
1 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
salt to taste
Procedure:
Remove the though covering of the blossoms. Slice thin crosswise. Add 2 tablespoons soase salt and squeeze off bitter juice. Rinse water and squeeze dry. Set aside. Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossoms and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.
Bañgus in Soy Sauce
1 mediun-sized bañgus
salt and pepper
fat for frying
1 small onion, sliced
2 tablespoons soy sauce
juice of 3 calamansi
Procedure:
Clean the bañgus well, Slice into serving pieces. Rub with salt and pepper and let stand abouti hour. Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.
Bringe
1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic, minced
4 cups coconut milk
1 tablespoon lard
salt and pepper to taste
1 cup shrimps
1/2 cup ham, chopped
1/2 onion, sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice
Procedure:
Fry the garlic, add the onions, shrimps, pork,ham,chicken, curyy powder, and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burining. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender.
Banana Blossom
Paella Style
1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard
Procedure:
Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.
Nata de Piña
Almost any kind of pineapple, (overripe fruits, culled pineapples, the trimmings in a pineapple cannery, the excess juice or even the peelings of pineapples), can be used for “NATA” making. However, no rotten or rotting pineapples should be used. The fruits are washed very well in running water. It is sometimes desirable to peel the fruits, as it is hard to grind the unpeeled ones. The peelings should be cut as thin possible, without removing the “eyes” The pineapples are then sliced and ground preferably in a meat grinder. Precautions should be taken that all utensils are very clean, that is, free from oily, fatty or salty substances. When the pineapples are not very juicy, about 1/2 to an equal volume of water is added to the ground fruits. Then add sugar amounting to about 1/20 of the whole volume of pineapple mixture. The sugared material is stirred thoroughly and placed in enameled, glass or glazed containers, or in earthware, to a tickness of 3 to 5 minutes. Cover the containers with preforated paper and tie with a string. Cheesecloth may also be used to protect the mixture fromd dust, insects, etc. Leave the mixture undisturbed in a safe place until a film of white mass appears on top of it. Let the mixture grow undisturbed to the maximum thickness or until the mass separates naturally from the mixture. At this stage “NATA” is ready to be harvested. This is usually after the 3rd or 4th weel. The harvested “NATA” is bleached by saoking in several chnages of water with calamansi juice or lemon juice. Let is stay in the sun until it is white and free from any sour odor. Then the “NATA” is boiled in several changes of water. This treatment kills all the organism lodged in the “NATA” The “NATA” is now cut into pieces and cooked in medium syrup with either pineapple flavoring, lemon rind or any other desired flavoring. After boiling in syrup for 30 minutes, soak the “NATA” in the syrup overnight and then boil again the next day for 30 minutes, and soak again overnight. Continue this process until t he “NATA” is transparent. If the syrup is not enough, make a new syrup and add to the “NATA”
Bia with Coconut Milk
Procedure:
Clean the bia, simmer is slowly for about a5 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi. Lay the fish on a platter and pour over it a gravy made from the stock in which it was cooked and one tablespoon of flour. The mixture is simmered until thick.
Callos con Garbanzos
1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de Bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste
Procedure:
Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise. Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add imientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.
Bibingka Malagkit
2 cups malagkit
1-1/2 cups brown sugar
3/4 cup rich coconut milk
3-1/2 cups diluted coconut milk from 2 coconuts
1 tsp. salt
1/4 tsp. powdered anis
Procedure:
Boil the diluted coconut milk in carajay. Add malagkit and salt. Boil until quite dry, stirring constantly to keep from burning. Lower the heat and add 2/3 cup sugar. Line a pan (bibingkahan) with wilted banana leaf. Pour the mixture into it. Pour the rich coconut milk and the rest of the sugar
on top of malagkit. Sprinkle with the anis seeds. Fill the cover of the pan with live coals and place over mixture until it browns. Or bake in an rdinary oven at moderate temperature and finish off by putting under the broiler to brown topping.
Cardillo
1 pound fish
2 tablespoons lard
1/2 cup water
salt to taste
1 vlove garlic, crushed
1/4 cup sliced onion
1/2 cup sliced tomatoes
2 eggs
Procedure:
Clean the fish, cut into serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatotoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add well beaten eggs. Serve hot.
Cabbage Guisado
1 small cabbage, sliced fine
3 cloves garlic, chopped
1/2 cup sliced onion
1/2 cup sliced tomatoes
1/2 cup pork, sliced
1/2 cup shelled shrimps
1 cup shrimp juice
2 tsbps. shortening
salt to taste
Procedure:
Wash cabbage well and drain. Saute in shortening the garlic, onion, pork, and tomatoes. Add shrimps juice. Stir until it boils. Add the sliced cabbage and season to taste. Cook until cabbage is crisp-tender.