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Showing posts from January, 2015

Pinoy Dessert Cooler : Halo-Halo

Halo-halo is most probably the most popular Pinoy dessert not only here in the Philippines but also abroad. It's a visual feast of colors of its different ingredients, a melange of flavors and texture, and a perfect cooler/dessert.  There are a thousand and one ways of making halo-halo but basically it's just a mix of crushed iced, milk, sugar and "the works". The latter includes  leche flan , ube halaya , kaong, nata, sago, sweetened beans, minatamis na saging, sweet potato, fresh fruit , and a whole lot more - yeah lots of it.). It is also often topped with ice cream, most popular of which is the ube (purple yam) flavor.

Monggo Guisado

Often a perfect partner of fried or grilled fish and meat, ginisang monggo is a straple in Pinoy gastronomy. There many ways of making this mung bean soup as the recipe varies from household to household. Its just a mix and match of the leafy vegetables and sliced veggies plus the subak or meat/seafood add-ins.  Here's a simple recipe for Ginisang Monggo with many variations to choose from.

Pinoy Meryenda: Nilagang Saba

I love boiled saba bananas especially those ripe bordering on being over ripe. Its soft and sweeter thus more appetizing for me. And it gets even better with a butter spread oozing from its warm and smooth surface. Even with bananacue , I still prefer the over ripe one as it gets even sweet on every bite. So what's your nilagang saba like?

Crispy Guinamos-Kalkag

Guinamos is the local shrimp paste usually used flavouring dishes at the same time a favorite dip for green mangoes, when sauteed. Kalkag , on the hand, are dried "baby" shrimps usually half an inch long. They both come from these baby shrimps, with guinamos (it is salted and pounded until it becomes a paste) and for kalkag (it is salted and sundried).  Here's a recipe combining guinamos and kalkag into one crispy-licious treat!