Recipe

Kilawing Puso ng Saging
Ingredients
2 to 3 cups chopped banana blossoms

1 tablespoon minced garlic
1 medium yellow onion, sliced
6 tablespoons cane vinegar
3 pieces long green chili pepper, sliced
2 tablespoons fish sauce
teaspoon ground black pepper
cup vegetable broth
Brine: 6 cups of water combined with 5 tablespoons salt
2 tablespoons cooking oil

Instructions
1.
Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After
soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to
drain the water. Set aside.
2.
Heat the cooking oil in a pan.
3.
Saute the garlic and onion.
4.
Add the banana blossoms. Cook for 5 minutes.
5.
Pour-in the fish sauce and vegetable broth, Stir and let boil.
6.
Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
7.
Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
8.
Turn-off the heat and transfer to a serving plate.
9.
Serve. Share and enjoy!
Nutrition Information
Serving size: 3
Ginataang Sitaw at Kalabasa with Crabs Recipe
Ingredients
4 lbs fresh blue crabs (alimasag)

1 lb squash (calabaza), sliced into cubes
1 bunch string beans (about 3 to 4 cups), cut into 2.5 inch length
3 cups coconut milk
1 teaspoon ground black pepper
1 medium onion, sliced
2 teaspoons garlic, minced

Instructions
1.
2.
Heat a cooking pot and pour cooking oil.

Saute garlic and onion.
3.
Add fish sauce and coconut cream, and then let boil.
4.
Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the
liquid reduces.
5.
Put-in the crabs and stir. Cook for 10 minutes.
6.
Add the squash (kalabasa) and cook until the squash becomes a little soft.
7.
Add the string beans, stir, and cook for 3 to 5 minutes.
8.
Turn the heat off and transfer to a serving plate.
9.
Serve with hot steamed rice.
10.
Share and enjoy!
Ginataang Tilapia Recipe

Ingredients
2 lbs tilapia, cleaned (about 1 kilo)

2 cups coconut cream
1 tablespoon garlic, minced
1 medium onion, finely sliced
1 knob ginger, cut into strips
1-2 banana pepper or finger chili
1 tbsp. fish sauce (patis)
4 pieces red chilli pepper (optional)
2 cups fresh spinach

Instructions
1.
2.
Heat the cooking oil in a cooking pot.

Saut the onion, garlic, and ginger in the hot oil
3.
Once the onion become soft, add the fish sauce and ground black pepper. Stir.
4.
Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
5.
Add the banana pepper and tilapia. Cover and simmer for 30 to 35 minutes. Add some
water if needed.
6.
Put-in the red chillies. Cook for 3 minutes.
7.
Add the spinach and simmer for about a minute.
8.
Transfer to a serving plate.
9.
Serve Hot. Share and Enjoy!
Apple Snails in Coconut Milk (Ginataang Kuhol)

Ingredients
1 lb. Apple snails (kohol), shell removed

1 large bunch fresh spinach
2 cups coconut milk
6 pieces red chillies
1 medium onion, sliced
4 cloves garlic, crushed and chopped
2 thumbs ginger sliced
cup shrimp paste
Instructions
1.
2.

Once the oil gets hot, saute the garlic and onion. Add the ginger and continue to cook for
1 to 2 minutes.
3.
Put the apple snails in the cooking pot. Stir and cook for 2 minutes.
4.
Add the shrimp paste and chillies. Stir.
5.
Pour-in the coconut milk. Let boil. Cover and simmer for 30 minutes.
6.
Add the ground black pepper and spinach. Stir and cook for 5 minutes without covering.
7.
Transfer to a serving bowl. Serve for pulutan or as a main dish with warm white rice.
Share and enjoy!
Ginataang Alimasag with Malunggay

Ingredients
2 lbs. medium crab, cleaned and sliced in half

1 cup malunggay leaves
medium butternut squash, cubed
2 cups (1can) coconut cream
2 cups (1 can) coconut cream
cup ginger, sliced into thick strips
4 cloves garlic, crushed
cup shrimp paste (bagoong)
1 tablespoon fish sauce (patis), optional

Instructions
1.
Combine the coconut cream, coconut milk, onion, ginger, and garlic in a cooking pot. Let
boil. cover and simmer for 15 to 20 minutes.
2.
Add the shrimp paste. Stir. Cover and cook for 5 minutes.
3.
Add the butternut squash. Stir, cover, and continue to cook for 12 minutes in low to
medium heat.
4.
Put-in the ground black pepper. Stir.
5.
Add the malunggay leaves. Cook for 5 minutes.
6.
Put-in the crabs and long green chili. Stir and continue to cook for 12 to 15 minutes or
until the sauce thickens. Add fish sauce, if needed.
Nutrition Information
Sauteed Shrimp with String Beans
Ingredients
1 lb. shrimp, deveined

1 bunch string beans (about 4 cups), sliced in length of 2 inches
1 medium ripe tomato, chopped
4 cloves garlic, crushed and chopped
2 tablespoons soy sauce
3 tablespoons canola oil
Salt and pepper to taste

Instructions
1.
2.
Heat the oil in a pan.

Saute the onion, tomato, and garlic.
3.
Sprinkle a dash of ground black pepper.
4.
Once the onion turns soft, put-in the shrimp and stir fry for 2 to 3 minutes.
5.
Add the string beans and soy sauce. Continue to stir fry for 5 minutes.
6.
Add salt and pepper to taste.
7.
Chili Garlic Shrimp Saute
1 lb. Shrimp, cleaned

2 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon crushed red chili flakes
1 teaspoon dried parsley flakes
2 teaspoons minced garlic

Instructions
1.
2.
Heat butter and olive oil in a saute pan.

Put-in the garlic and crushed red chili flakes. Cook in medium heat until the garlic turns
light brown (this will take between 2 to 3 minutes).
3.
Add the shrimp. Saute for 8 minutes.
4.
Sprinkle salt and pepper, and add the parsley flakes. Continue to cook for 2 to 4 minutes.
5.
Transfer to a serving plate. Serve.
6.
Share and enjoy!
Sardines with Misua and Patola Recipe

Ingredients
4 ounces Misua noodles

15 ounce canned sardines in tomato sauce
1 medium patola (luffa) peeled and sliced
cup chopped green onions
to 1 head garlic, crushed
1 medium onion, diced
salt and pepper to taste
4 to 5 cups water
Instructions
1.
2.
Heat the cooking oil in a soup pot.

Saute the garlic until medium brown.
3.
Add-in the onion. Continue to saute until the texture becomes soft.
4.
Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes.
5.
Put-in the patola and cook for 1 minute.
6.
Pour-in the water. Let boil. Simmer for 3 to 5 minutes.
7.
Add-in the misua. Gently stir. Cook for 2 minutes.
8.
Add salt and pepper to taste. Put-in the green onions.
9.
Transfer to a serving bowl. Serve.
10.
Share and enjoy!
Monggo Guisado with Dilis and Malunggay (Mung Bean Stew with Dried Anchovies)
Ingredients
1 cups mung beans

4 to 6 cups water
cup dried anchovies (dilis)
1 medium plum tomato, diced
3 cloves crushed garlic
teaspoon ground black pepper to taste

Instructions
1.
Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to
40 minutes until the mung beans expand a little and become soft (Note: add more water if
needed). Set aside.
2.
Heat the cooking oil in a separate cooking pot.
3.
Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
4.
Put-in the dried anchovies. Stir.
5.
Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
6.
Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and continue
to cook for 5 to 8 minutes.
7.
8.
Add-in the malunggay leaves. Stir.

Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes
more.
9.
Transfer to a serving bowl. Serve.
10.
Share and enjoy!
Ginataang Hipon, Sitaw, at Kalabasa

Ingredients
1 lb shrimp, cleaned
10 strings beans (sitaw), cut into 2 inch length
2 cups kalabasa (squash), cubed
2 cups coconut milk
2 tablespoons bagoong alamang (shrimp paste)

Instructions
1.
2.
Heat oil in a cooking pot.

Saute the garlic and onion until the onion becomes soft.
3.
Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4.
Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
5.
Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6.
Put the shrimp back in the pot. Stir and cook for a minute.
7.
Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8.
9.
10.
Share and enjoy!
Saucy Adobong Kangkong Recipe

Ingredients
4 cups chopped water spinach (kangkong)

3 tablespoons white vinegar
cup water
1 teaspoon granulated white sugar

Instructions
1.
2.
Heat the cooking oil in a frying pan.

Once the oil is hot, fry the garlic until the color turns golden brown. Remove the garlic
and set aside.
3.
Pour-in water, soy sauce, and vinagar. Add the sugar. Let boil.
4.
Add the kangkong. Cover and cook for 2 minutes.
5.
Add salt and pepper. Stir.
6.
Transfer to a serving plate. Top with fried garlic.
7.
Simple Tuna Recipe

Ingredients
2 (5 oz. cans) Tuna, drained

1 medium red onion, sliced
cup French's fried onion
teaspoon dried parsley flakes
1 teaspoon lemon juice
1 tablespoon cooking oil
Instructions
1.
2.

Saute the onion until it becomes soft.
3.
Put-in the tuna. Cook for 3 minutes in medium heat.
4.
Add the lemon juice, salt, and pepper. Cook for an additional 3 to 5 minutes.
5.
Transfer to a serving plate. top with French fried onions and dried parsley flakes.
6.
Sauted String Beans with Chicken

Ingredients
4 cups string beans cut about 2 inch length

lb. boneless chicken breast, sliced into thin pieces
1 teaspoon minced garlic
1 tablespoon oyster sauce
cup water
cup French fried onion

Instructions
1.
2.
Heat the cooking oil in a pan.

Saut the garlic and onion
3.
Add the chicken slices. Cook for 3 minutes.
4.
Put-in the soy sauce, oyster sauce, and water. Stir and then cover the pan. Simmer until
the water nearly evaporates.
5.
Increase the heat to high and then add the string beans. Cook while stirring for 3 to 5
minutes.
6.
7.
Transfer to a serving plate. Top with French fried onion.
8.
Laswa Recipe
Ingredients
lb. Shrimp, cleaned

2 pieces Chinese eggplant, sliced
1 cups cubed kalabasa (calabaza squash)
lb. String beans, cut into 2 inch length
1 cups Saluyot leaves
2 pieces medium tomato, wedged
10 pieces okra
1 medium yellow onion, wedged
4 to 5 cups water

Instructions
1.
2.
Boil the water in a cooking pot.

Put-in the tomato and onion. Cook covered for 3 to 4 minutes.
3.
Add the shrimp. Cook for 2 minutes.
4.
Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes.
5.
Put-in the saluyot. Stir and continue cooking for 2 minutes.
6.
7.
Transfer to a serving bowl.
8.
Inihaw na Bangus Recipe (Grilled Milkfish)

Ingredients
1 large milkfish (bangus), with scales but guts removed

1 large tomato, diced
1 large red onion, diced
1 lemon (or 3 pieces calamansi)
1 tablespoon minced ginger
2 teaspoons salt

Instructions
1.
2.
Wash the milk fish. Pat it dry using a paper towel.

Open the incision and then rub the salt on the inside of the dish. The fish should have an
incision in the belly area.
3.
Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon
juice in and add the ground black pepper. Gently stir.
4.
Stuff the mixture inside the milkfish.
5.
Grill the fish in medium heat for about 10 to 12 minutes per side.
6.
Serve with toyomansi and steamed rice.
7.
Share and enjoy!
Chicken and Baby Corn Stir Fry
1 lb. boneless chicken breast, sliced
1 can (14.5 oz.) baby corn, drained
1 1/2 cups snap peas
1 medium carrots, sliced
5 pieces chopped scallions
2 teaspoons minced ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1/2 teaspoon granulated white sugar
1 tablespoon oyster sauce
1/4 cup chicken broth
Cooking Procedure
1. Heat cooking oil in a wok or pan
2. Saut the ginger, garlic, and scallions.
3. Add the chicken. Stir-fry for 8 minutes
4. Put-in the oyster sauce, sugar, soy sauce, sesame oil, and chicken broth.
5. Add the carrot, snow pea, and young corn. Cook for 5 to 8 minutes.
6. Add salt and pepper to taste.
7. Serve with white rice. Share and enjoy!
Ginataang Hipon Recipe (Shrimp in Coconut Milk)
Ingredients
1 lb shrimp, cleaned
2 cups coconut milk
2 pieces long green chili, sliced
2 pieces long red chili or about 6 pieces Thai chili, sliced
1 tablespoon ginger, minced
1 medium onion, chopped

Instructions
1.
2.
Heat oil in a pan

Saut onion, ginger, and garlic
3.
Add ground black pepper and fish sauce. Cook for 30 seconds.
4.
Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut
milk evaporate by boiling in medium heat in about 20 to 25 minutes.
5.
Put-in shrimps. Cook for 5 to 7 minutes.
6.
Add green and red chilies. Cook for 5 minutes.
7.
Turn-off heat and then transfer to a serving plate
8.
Sweet and Spicy Shrimp Stir Fry Recipe

Ingredients
1 lb Shrimp, fresh shrimp
3 teaspoons ginger, minced
1 tablespoon sugar
2 teaspoons soy sauce
2 tablespoons tomato ketchup
2 teaspoons chopped birds eye chili (labuyo)
2 teaspoons sherry cooking wine (optional)
1 tablespoon cooking oil
2 tablespoons scallions, chopped
Cooking Procedure
1. Combine soy sauce, ketchup, sugar, and sherry. Mix and set aside.
2. Heat oil in a pan.
3. Add ginger and garlic. Cook for 20 to 30 seconds or until light brown.
4. Put-in the shrimp and stir fry for 1 to 2 minutes.
5. Pour-in the ketchup mixture, scallions, and chili. Stir fry for 2 to 5 minutes.
6. Add salt and pepper.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!
Ginataang Langka with Dilis Recipe
Ingredients
20 ounces (2 cans) unripe jack fruit; squeezed,and chopped

1 large red onion, minced
1 tablespoon garlic, minced
4 pieces dried Thai chilies
3 to 4 cups coconut milk
cup dried anchovies (dilis)
1 tablespoon fish sauce

Instructions
1.
2.
Heat a pan and then and pour-in the cooking oil.

Pan-fry the dried anchovies for 2 minutes.
3.
Pour-in the coconut milk. Bring to a boil.
4.
Add the garlic and onions. Continue cooking for 4 minutes.
5.
Add-in the jack fruit and chilli. Simmer for 20 minutes while occasionally stirring.
6.
Put-in the fish sauce. Stir and continue simmering until dry.
7.
Ginisang Kalabasa at Sitaw with

Daing Recipe
Ingredients
1 lb calabaza squash (kalabasa), sliced into cubes

8 pieces string beans (sitaw), cut into 2 inch pieces
cup salted dried fish (daing), shredded or chopped
cup water
1 medium yellow onion, chopped
2 to 2 tablespoons fish sauce
Instructions
1.
2.

Saute the garlic and onion.
3.
Once the onion starts to get soft, add the dried fish. Stir.
4.
Put-in the calabaza squash. Continue to stir fry for 1 minute.
5.
Pour-in water and bring to a boil. Cover and cook for 5 to 6 minutes or until the water
evaporates.
6.
Stir in the string beans.Cook for 2 minutes in medium heat.
7.
Add fish sauce and ground black pepper. Cook for 1 to 3 minutes more.
8.
Tranfer to a serving plate. Share and enjoy!
Pork Ginataan with Squash and

String Beans
Ingredients
1 lbs. pork, cubed
1 cup beef broth
2 cups coconut milk
cup shrimp paste (bagoong)
1 small butternut squash, cubed
1 small bundle of string beans, cut into 2 inch pieces
1 teaspoons minced garlic
Salt to taste (optional)
Instructions
1.
2.
3.
4.
5.

Once the oil gets hot, saute the garlic and onion.
Add the ground black pepper. Stir and then add the pork. Cook the pork until the color
turns light brown.
Pour the beef broth in the cooking pot. Let it boil.
Add the coconut milk. Stir and allow to boil once more. Cover and cook in low to medium
heat until the pork gets tender.
6.
Add the squash. Stir, cover and cook for 8 to 10 minutes.
7.
Add the shrimp paste. Stir.
8.
Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only if needed.
9.
10.
Share and enjoy!

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Kilawing Puso ng Saging

2 to 3 cups chopped banana blossoms

1 medium yellow onion, sliced

6 tablespoons cane vinegar

3 pieces long green chili pepper, sliced

2 tablespoons fish sauce

teaspoon ground black pepper

cup vegetable broth

Brine: 6 cups of water combined with 5 tablespoons salt

2 tablespoons cooking oil

Saute the garlic and onion.

Add the banana blossoms. Cook for 5 minutes.

Turn-off the heat and transfer to a serving plate.

Serve. Share and enjoy!

4 lbs fresh blue crabs (alimasag)

3 cups coconut milk

1 tablespoons fish sauce

1 teaspoon ground black pepper

1 medium onion, sliced

2 teaspoons garlic, minced

2 tablespoons cooking oil

Heat a cooking pot and pour cooking oil.

Put-in the crabs and stir. Cook for 10 minutes.

Add the string beans, stir, and cook for 3 to 5 minutes.

Turn the heat off and transfer to a serving plate.

Serve with hot steamed rice.

Share and enjoy!

Ginataang Tilapia Recipe

2 lbs tilapia, cleaned (about 1 kilo)

1 tablespoon garlic, minced

1 medium onion, finely sliced

1 knob ginger, cut into strips

1-2 banana pepper or finger chili

1 tbsp. fish sauce (patis)

4 pieces red chilli pepper (optional)

teaspoon ground black pepper

2 cups fresh spinach

2 tablespoons cooking oil

Heat the cooking oil in a cooking pot.

Put-in the red chillies. Cook for 3 minutes.

Add the spinach and simmer for about a minute.

Transfer to a serving plate.

Serve Hot. Share and Enjoy!

Apple Snails in Coconut Milk (Ginataang Kuhol)

1 lb. Apple snails (kohol), shell removed

2 cups coconut milk

6 pieces red chillies

1 medium onion, sliced

4 cloves garlic, crushed and chopped

2 thumbs ginger sliced

cup shrimp paste

teaspoon ground black pepper

3 tablespoons cooking oil

Heat the cooking oil in a cooking pot.

Add the shrimp paste and chillies. Stir.

Ginataang Alimasag with Malunggay

2 lbs. medium crab, cleaned and sliced in half

medium butternut squash, cubed

2 cups (1can) coconut cream

2 cups (1 can) coconut cream

cup ginger, sliced into thick strips

4 cloves garlic, crushed

1 medium yellow onion, sliced

cup shrimp paste (bagoong)