Lechon Kawali Recipe (Pan-Roasted Pork) Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients: Ingredients:
Pork o 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving
o 1-1/2 lb. pork liempo (pork belly), cut into serving pieces pieces
o 4 cloves garlic, crushed o 5-6 cups water
o 1/4 tsp. pepper or 1 tsp. peppercorns o 3 cloves garlic, crushed
o 2 tbsp. salt o 1 onion, quartered
o water, for boiling o 2 green onions (scallions), sliced into 1” long
o oil, for frying o 1/4 tsp. peppercorn
Sauce o salt to taste
o 1 tbsp. soy sauce o 2 eddoes- also known as taro or gabi, quartered (optional)
o 2-1/2 tbsp. vinegar o 2 potatoes, quartered
o 1 clove garlic, minced o 1 can pork and beans
o chili peppers (optional) o pechay (bok choy) or cabbage leaves

Cooking Procedures: Cooking Procedures:

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns 1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat
and salt. and let it simmer until pork is tender for about an hour.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. 2. Remove all the resulting scum that will rise to the top of the pot.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. 3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Drain on paper towels. 4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Mix together all ingredients for the sauce. 5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Serve with chopped lechon kawali. 6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.
 Tinolang Manok Lumpia Recipe (Lumpia Shanghai)

Ingredients: Ingredients:
o 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, o 1 lb. ground pork
drumsticks or wings) o 1 cup chopped shrimps
o 1 thumb-sized fresh ginger root, cut into strips o 1/4 cup finely chopped onions
o 2 cloves garlic, crushed o 1/2 cup finely chopped carrots
o 1 onion, chopped o 2 whole eggs
o 2 tbsp. patis (fish sauce) o 3 tbsp. soy sauce
o salt, to taste o 3 dashes of sesame oil
o 4 to 5 cups water (or rice water – 2nd washing) o salt and pepper, to taste
o 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes) o lumpia wrapper
o 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach o vegetable oil, for frying
o vegetable oil
Cooking Procedures:
Cooking Procedures: 1. In a bowl, combine all ingredients. Mix until well blended.
1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until 2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
fragrant. Add onions, stir-fry until softened and translucent. 3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season or make your own Sweet and Sour Sauce recipe.
with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it
simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using).
Continue simmering until chicken and vegetable are tender. Correct seasonings and
then add sili leaves or malunggay or substitute. Stir to combine until well blended.
Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish
and serve hot.
 Filipino Chicken Curry Recipe Pinakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients: Ingredients:
o 2-3 tbsp. oil o 1/2 lb. pork, sliced
o 3 potatoes, peeled, quartered and fried o 2 tbsp. vegetable oil
o 1 lb. chicken, cut into serving pieces o 3 cloves garlic, minced
o 3 cloves garlic, minced o 1 onion, chopped
o 1 large onion, quartered o 2 tomatoes, chopped
o 1 tbsp. patis (fish sauce) o 1/2 squash, cubed
o 3 tbsp. curry powder o 2 cups sliced okra
o salt and pepper o 2 cups 1-1/2 inch long cut sitaw (yard long beans)
o 1 cup water o 2 eggplants, sliced
o 1 red bell pepper, cut into big squares o 1 ampalaya (bitter gourd and/or bitter melon), sliced
o 1 green bell pepper, cut into big squares o 1 to 1-1/2 cup water
o 3 celery stalks, cut into 1-1/2” long o 2 to 3 tbsp. bagoong alamang (salted shrimp paste)
o 1 cup coconut milk or evaporated milk
Cooking Procedures:
Cooking Procedures: 1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it
1. Pan fry potatoes. Set aside. turns slightly brown.
2. In the same pan, fry chicken pieces and brown a little. 2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add garlic and onion. Sauté for a few minutes until soft. 3. Add squash and okra, stir-fry for a minute or two and then add the rest of the
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes. vegetables. Gently stir to combine.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and 4. Pour in water and add the bagoong alamang, and bring to a boil.
fried potatoes. Simmer for 3 minutes or until half done. 5. Lower the heat and simmer covered over low heat until vegetables are tender. Be
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using sure not to overcook it. You may wish to correct the taste by adding a little bit
evaporated milk because the liquids will curled). of bagoong alamang. Gently stir to blend.
7. Remove from heat. Serve hot. 6. Immediately remove from heat. Transfer to a serving dish. Serve hot.
 Embutido Recipe (Filipino Style Meatloaf) Pork Chop Suey

Ingredients:
o 1 lb. ground pork Ingredients:
o 1/2 cup finely chopped carrots o 1/2 lb. pork, cut into thin strips
o 1 cup (6 slices) finely chopped (sweet or cooked) ham o 1 tsp. soy sauce
o 3 tbsp. minced green bell pepper o 1 tsp. oyster sauce
o 3 tbsp. minced red bell pepper o salt and pepper, to taste
o 1/3 cup sweet pickle relish o 1 tsp. cornstarch
o 1/4 cup raisins o 1 to 1-1/2 cup chicken broth (or water)
o 3 whole eggs o 2 tbsp. cornstarch
o 1/2 cup grated cheddar cheese o 2 tbsp. oyster sauce
o dash of liquid seasoning o 1/2 tsp. sugar
o salt & pepper, to taste o 1/4 cup vegetable oil
o 1 tbsp. cornstarch o 3 cloves garlic, minced
o slices (wedges) of hard-cooked eggs (see recipe) o 1 onion, chopped
o slices (wedges) of Vienna sausage o 1-1/2 cup baby carrots, halved
o aluminum foil, 10″ x 12″ sizes o 3 stalks celery, cut diagonally into 1 inch long
o 1/2 cup chopped red bell pepper
Cooking Procedures: o 15 to 20 pieces snow peas, trimmed
1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack o 1 can slice mushroom, drained
and preheat oven to 350°F. o 1 can miniature cut cobs of corn, drained
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make). Cooking Procedures:
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard 1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and
cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set
the foil onto your hand and roll until the ends of the mixture covers the eggs and aside.
sausages. Alternatively, by holding each ends of the foil, roll the mixture back and 2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to
forth until it covers the slices of eggs and sausages in the center. blend and then set aside.
5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, 3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5
sealing on both ends. Repeat with the remaining pork mixture. minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for
6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t about a minute. Add the rest of the vegetables, stir-frying for a minute or two after
have a steamer: place embutido in a wire rack on a baking pan, half filled with hot each addition.
water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in 4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring
the center of the oven for an hour. until well blended and sauce thickens. Correct seasonings.
7. Let it cool and slice into rings. Serve with your favorite catsup or sauces. 5. Immediately remove from heat after heated through. Transfer to a serving platter.
8. Refrigerate unused embutido. Serve hot the chop suey dish.
 Menudo Tortang Talong – Eggplant Omelet

Ingredients:
o 2 lb. pork belly, cut into cubes
o 1/2 lb. pork liver, cut into cubes
o 1/2 cup soy sauce
Ingredients:
o juice of 1/2 lemon (or juice of 4 calamansi)
o 1/4 cup vegetable oil o 2 to 4 talong (eggplants), average size
o 3 cloves garlic, chopped o 2 to 3 eggs, beaten
o 1 onion, chopped o salt and pepper, to taste
o 2 cups tomato sauce o oil, for frying
o 1 cup water
o 1 tsp. brown sugar Cooking Procedures:
o 1 bay leaf 1. Broil eggplants until tender (the skins are charred and blister appears).
o 1 cup potatoes, diced 2. Once cool, peel off the skins of the eggplant and retain the crown and the stem.
o 1 cup carrots, diced Gently flatten its meat by using the back of a fork. Set aside.
o 1 cup red bell pepper, diced 3. In a bowl, beat the eggs and season with salt and pepper.
o salt and pepper, to taste 4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg
mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto
the heated oil.
Cooking Procedures:
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper
1. In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice).
towels. Keep warm and serve.
Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the
liquid.
2. Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots
until lightly brown. Remove and set aside.
3. In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and
set aside.
4. Sauté garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5
minutes. Return pork and accumulated juices to pot; stir to combine.
5. Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to
simmer for about 20 to 25 minutes or until pork and liver are tender.
6. Add potatoes and carrots; stir and cook until tender. Season with salt and pepper.
Add diced red peppers then simmer for another 2 minutes. Transfer to a platter and
serve hot.
 Adobong Baboy (Braised Pork in Tangy Sauce) Adobong Manok (Braised Chicken in Tangy Sauce)

Ingredients: Ingredients:
o 1-1/2 lb. pork, cut into serving pieces o 1 lb. chicken, cut into serving pieces
o 3 cloves garlic, crushed o 1/3 cup white vinegar
o 1/3 cup vinegar o 2 to 3 tbsp. soy sauce
o 3 tbsp. soy sauce o 2 tbsp. crushed garlic
o 1 bay leaf o 2 bay leaf
o salt to taste o salt to taste
o 1/4 tsp. pepper or 1 tsp. peppercorns o 1/4 tsp. pepper (or 1 tsp. peppercorn)
o 1 tbsp. sugar (optional) o water
o 1/2 cup water o 2 tbsp oil
o oil, for frying
Cooking Procedures:
Cooking Procedures: 1. In a deep skillet, brown chicken in oil.
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or
minutes. peppercorn) and water. Stir to blend and then add into the brown chicken.
2. Place pot over medium heat and bring to a boil. 3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10
3. Lower the heat and simmer covered until meat is tender for about an hour (checking minutes. If the sauce is reduced add about 1/2 cup water.
occasionally for the water not to get dry, just add a little water each time you see its 4. Cover and continue simmering until chicken is tender. Remove meat, reserving the
almost dry up). You may adjust the seasoning according to your taste and liking. sauce.
Drain and reserve sauce. Set aside. 5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on fry until light brown. Add in the adobo sauce.
all sides. Set aside and keep warm. 6. Remove from heat. Transfer into a serving dish. Serve hot.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix
for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.
 Pancit Bihon Guisado Pancit Canton

Ingredients: Ingredients:
o 1 tbsp. cooking oil o 1/2 lb. shrimps
o 1/2 lb. pork, sliced o 1 egg white
o 2 cloves garlic, minced o 2 tbsp. cornstarch
o 1 onion, sliced o 2 chicken breast, deboned
o 1 large carrot, julienne o 3 tbsp. oil
o 1 red bell pepper, julienne o 3 cloves garlic, crushed
o patis (fish sauce), salt, pepper and soy sauce to taste o 1 onion, chopped
o 2 cups chicken broth or water o 2 pcs. chicken liver, cooked and sliced (optional)
o 1 cup cabbage leaves, cut into thin strips o patis (fish sauce), salt, pepper and soy sauce, to taste
o 1/2 lb. pancit bihon (rice sticks noodles) o 1-1/2 cups chicken broth
o wedges of lemon or calamansi, for garnish o 1 head cauliflower, cut into flowerets
o 1/4 cup snow peas
Cooking Procedures: o 1/3 cup leeks
1. Rinse pancit bihon with tap water. Drain. Set aside. o 1 small carrot, cut into rounds
2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color. o 2 tbsp. cornstarch, dispersed in
3. Add garlic and onion. Sauté for a few minutes until soft. o 1/4 cup water
4. Season with patis, salt, pepper and soy sauce to taste. o 1 package canton noodles
5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
6. Add chicken broth or water. Correct the seasoning. Cooking Procedures:
7. Heat until boiling and add the drained pancit bihon. 1. Peel shrimps leaving the tails intact. Coat with a mixture of egg white and
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a cornstarch. Slice chicken breast into strips and coat with cornstarch. Set aside.
ladle) 2. In a wok (or large frying pan), heat oil and sauté garlic and onions. Add in chicken
9. Add a little more water or broth if you notice that is almost dry up and noodles meat, liver and shrimps. Season to taste. Stir-fry for a few minutes.
(“pancit”) are not yet cooked well. You may also add soy sauce if you find it pale and 3. Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in
taste bland. all the vegetables. Cook until tender but still crisp. Thicken with dispersed
10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well. cornstarch.
11. Serve with lemon wedges or calamansi. Enjoy! 4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.
 Pancit Palabok Pancit Molo

Ingredients:
Ingredients: o 1 pack molo (or siomai/wonton) wrappers
o 8 cups water Filling
o 1 cup mongo sprouts o 1/2 lb. ground pork
o 1 lb. pancit bihon (rice noodles) or palabok noodles o 1/2 lb. shrimps, chopped
Palabok Sauce o 1 small singkamas (turnip), chopped finely
o 1/4 cup atsuete (annatto) seeds, soaked in o 1 small carrot, chopped finely
o 1/4 cup water o 1/2 tsp. ground pepper
o 2 cups shrimp juice o 1 tsp. salt
o 6 tbsp. all-purpose flour o 1 egg
o 1/2 cup water Broth
o salt and pepper, to taste o 2 tbsp. oil
Toppings o 3 cloves garlic, crushed
o 1 cup cooked pork, cut into strips o 1 small onion, chopped
o 2 pcs. fried tokwa (beancurd), cubed o 250 grams ground pork
o 1/2 cup flaked tinapa (smoked fish) o 100 grams sweet ham, chopped
o 1/2 cup pounded chicharon (pork cracklings) o 100 grams shrimps, peeled
o 2 eggs, hard-boiled and sliced into wedges o 6 cups chicken broth
o 1/2 cup shrimps, boiled and shelled o salt and pepper, to taste
o 1/2 cup finely chopped green onions, to garnish o chopped spring onions, to garnish
o 1 tbsp. fried garlic, to garnish o fried garlic, to garnish
o kalamansi (Philippine lemon)
Cooking Procedures:
Cooking Procedures: 1. Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the
1. Boil water in a pot. Place mongo sprouts in a strainer and then add the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to
noodles. Drop strainer into boiling water. Cook sprouts and noodles until wrap all the fillings. Set aside.
soft. Drain well. Pour noodles with sprouts in a large platter. 2. In a saucepan, heat oil. Sauté garlic and onions. Add in the pork, ham and
2. Prepare palabok sauce: Strain atsuete water. Add to shrimp juice and cook in a shrimps. Cook for a few minutes and then add the broth.
saucepan. Disperse flour in water and add to the pan. Bring to a boil and stir 3. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover
constantly. Season to taste. Remove from heat and pour over cooked noodles. and let it boil again. Reduce heat and let it simmer for a few minutes.
3. Top with pork and tokwa. Sprinkle with tinapa and chicharon. Arrange egg slices 4. Serve hot. Topped with spring onions and fried garlic.
and shrimps on top. Garnish with green onions and fried garlic. Serve 5. Makes 4-6 servings.
with kalamansi.
 Spaghetti
Turon Saba (Banana Plantain Rolls in Sugar)

Ingredients:
o 1/4 lb. ground pork Ingredients:
o 1/4 lb. ground beef o 1/2 dozen ripe saba (banana plantain)
o 4 cloves garlic, minced o 1 cup chopped langka (jackfruit)
o 2 onions, chopped o 1/2 cup brown sugar
o 1 tsp. oregano o lumpia (spring roll) wrappers
o 1/4 cup sugar o oil, enough for deep frying
o salt and pepper, to taste
o 2 to 4 hotdogs (wieners), sliced Cooking Procedures:
o 1 can tomato sauce 1. Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in
o 1 can tomato paste sugar.
o 1 cup spaghetti water 2. Place coated bananas on top of each lumpia wrapper (this will depend to your liking
o cornstarch, to thicken (optional) on how many pieces of banana slices for each wrapper), spread with chopped
o 1/2 lb. spaghetti langka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with
o grated cheese (of your choice), for toppings water or egg white.
3. Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This
Cooking Procedures: will caramelize and stick to your turon. Flip your turon to coat evenly with
1. Boil spaghetti according to package instructions. Reserve a cup of water. Drain and caramelized sugar. Fry until golden brown and crisp.
set aside. 4. Remove from pan and set over wax paper for a couple of minutes and then enjoy!
2. Brown meat for 3 to 5 minutes. Drain excess fat. Stir in garlic and onions. Sauté for a
few minutes until onions are soft and translucent. Variations
3. Season with oregano, sugar, salt and pepper, and then add in the sliced hotdogs, stir Sesame seeds (if desired) maybe sprinkled while turon is still hot and the
to blend.
sugar has not set. Maybe served with ice cream for dessert or just as is for
4. Add tomato sauce and tomato paste. Stir and simmer for 3 to 5 minutes. Pour
spaghetti water and let simmer again. Thicken with cornstarch (if using). Remove
snack!
from heat and set aside.
5. You may combine the pasta and the sauce, depends on your style and liking. Or
you’ll let the individuals do the mixing for themselves. Top with grated cheese.
Enjoy!
 Buchi Mango Float

Ingredients:
o 1 cup rice, uncooked Ingredients:
o 1/2 cup mongo o 1 box of Graham crackers
o sugar o 1 box of Graham crumbs (optional)
o water o 2 small cans Nestle cream
o oil, for deep frying o 1 can of Condensed milk
o 1 can of Evaporated milk
Cooking Procedures: o 6 ripe mangoes, sliced
1. Soak rice overnight in water, then grind. Wrap in cheesecloth and hang to drip. On
the other hand, boil mongo and mash. Instructions:
2. Dissolve 1/3 cup sugar in 1/8 cup water, then add mixture to mashed mongo. Cook 1. Prepare a rectangular glass dish with or without lid.
over medium heat until dry. Allow to cool, then shape into small balls. Set aside. 2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated
3. Dissolve 2 tbsp. sugar in 2 tbsp. water. Add to dry ground rice. Mash and form into milk. Whisk until well combined.
small balls. 3. Using a ladle, place a small amount of the milk mixture into the bottom of the dish,
4. Flatten each ball of rice dough, and spread out thinly. Place ball of mongo on top of then place a layer of Graham crackers and top with the sliced mangoes.
rice dough, then carefully wrap to form into a shape of ball. 4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure
5. Fry in deep medium-high oil until golden brown. Serve and enjoy! it covers all of the Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with
Graham crumbs (or just crushed some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!
 Kutsinta (Brown Rice Cake) Guinataang Bilo-Bilo

Ingredients: Ingredients:
o 1-1/4 cups water o 1 cup glutinous rice flour
o 3/4 cup brown sugar o 1/2 cup dried tapioca pearls
o 1 cup flour o 2-1/2 cups coconut milk
o 1 tsp. lye (lihiya) water, for cooking o 10 cups water
o grated fresh coconut o 2-1/2 cups sweet potato, peeled and cubed
o 1 cup sugar
Cooking Procedures: o 3 ripe saba (plantain) bananas, sliced into rounds
1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye o 5 fresh or canned jackfruit, cut into strips
water (lihiya) and mix well.
2. Boil some water in the steamer. Stir flour mixture to recombine. Cooking Procedures:
3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or 1. Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix
until toothpick inserted comes out clean. Cool before removing from pans. well. Form into small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and
4. Before refilling molds for a second batch, stir batter very well because the flour bring to a boil. Drop each balls in the boiling water; cook for 5 minutes or until they
tends to settle at the bottom and may cause the kutsinta to be too soft or soggy on float. Remove rice balls; set aside.
top. Do this before refilling each batch of molds. 2. Boil tapioca pearls in the same pot over medium heat until soft and translucent.
5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with Drain and set aside.
grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for 3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil.
freshly grated coconut for this recipe. Add sweet potatoes; cook over medium heat for 15 minutes. Add cooked tapioca,
6. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, sugar and cooked rice balls; cook for 10 minutes.
unmold onto serving plate and cut into squares or diamond shapes. 4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is
7. Makes 10pcs of Kutsinta. tender. Add the remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to
low; simmer for another 3 minutes.
5. Ladle onto individual bowls; serve warm or chilled this guinataang bilo-bilo.
6. Serves 4.