LUTONG PINOY RECIPE

Baye-baye Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1-1/2 cups butong (young coconut), grated

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Sinukmani ingredients:

5 cups malagkit or sticky rice
3 cups brown sugar
3 coconuts
3-4 pandan leaves
1 tsp. salt

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With a fork, mash hardboiled eggs. Add the mayonnaise, pickles, and celery.  Spread the mixture evenly over 2 slices of bread, top with the other and remove the crusts and cut the sandwich as desired.

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QUEK-QUEK INGREDIENTS:
48 pieces quail eggs, hard boiled then shelled
2 cups oil for frying

FOR THE BATTER:

1 1/4 cups all-purpose flour
1 egg white
2 tbsps. atsuete oil
1/2 cup water
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt

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BINANGKAL INGREDIENTS

2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds

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Hotcake Ingredients:
4 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
2 cups milk
8 tablespoons unsalted butter, melted

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Suman Moron is a native delicacy from Leyte. This is a sweet choco filled rice cake wrapped in banana leaves.

SUMAN MORON INGREDIENTS:
2 kilos grated coconut meat
8 cups boiling water
6 cups ordinary rice flour
2 cups glutinous rice flour
30 chocolate tableya, melted with 1/4 cup water

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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

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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.

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FRIED SAGING INGREDIENTS:
4 medium banana (saba variety), cut in half lengthwise
1/2 cup white sugar
1/2 cup cooking oil

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