November 9, 2009
November 9, 2009
November 9, 2009
NILAGANG BAKA INGREDIENTS:
2 lbs beef ( cut into cubes about 1-1/2 inches)
6 pcs potatoes (cubed, as big as the beef slices)
1 bundle Pechay (bok-choy) (cut in halves)
1 small cabbage (quartered)
3 tbsp vegetable oil
8 cloves garlic (mince)
6 medium onions (quartered)
3 tbsp fish sauce
12 pcs black peppercorns
10 cups water
2 cubes beef broth cubes
salt & pepper to taste
November 9, 2009
November 6, 2009
Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.
PUTO BUNGBONG INGREDIENTS:
1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa
November 6, 2009
NILAGANG MANI INGREDIENTS:
peanuts
water
salt
NILAGANG MANI PROCEDURES:
1. In a large sauce pan, cover peanuts (still in shell) with enough water.
2. Add salt.
3. Boil until peanuts are tender.
November 6, 2009
FRIED SAGING INGREDIENTS:
4 medium banana (saba variety), cut in half lengthwise
1/2 cup white sugar
1/2 cup cooking oil
November 6, 2009
PUSO INGREDIENTS:
- young coconut leaves (These leaves are taken from the top of the coconut tree. They are unopened, yellow, and soft. )
- rice
PUSO PROCEDURES:
1. Begin weaving the puso basket using the young coconut leaves. Please click on the picture for steps in weaving the basket.
November 6, 2009

















