filipino – Page 3 – Kusina ni Norie

Turong Saging and Fried Bananas

With Saba Bananas Turon Another Filipino snack you can make with this Saba or Burno bananas is Turon. Another favorite Filipino Merienda and street food, Turon Saging is very easy to prepare. Split the bananas lengthwise, roll in sugar with or without cinnamon, wrap in Lumpia wrapper then deep fry. Some add sugar on theContinue reading “Turong Saging and Fried Bananas”

Minatamis Na Saging (Sweetened Bananas)

These bananas were from my banana tree. 6 to 8 Saba bananas (sometimes called Burno banana) or the cooking banana 3/4 cup packed light brown sugar 1 1/2 cups water 1 tsp. vanilla 2 tsp. juice of fresh lemon 1/8 tsp. salt Put everything together and boil for about 10 minutes or until the sugarContinue reading “Minatamis Na Saging (Sweetened Bananas)”

Adobong Mani (Fried Peanuts With Garlic)

This is a very popular snack in the Philippines and I have not found commercial peanuts cooked the same here in the U.S. My husband had not had this at all and he loves peanuts, roasted or pan-fried. He was surprised at how good it was, he raved about it. He even took the jarContinue reading “Adobong Mani (Fried Peanuts With Garlic)”

Kangkong in Oyster Sauce

Ingredients: Combine oyster sauce, Hoisin sauce, soy sauce, Aji Mirin or sugar, and the Shaosing wine in a small bowl and set aside. Wash kangkong very well. Separate the leaves from the stem and stalk. Cut or snap the tender stems and stalks to about 2 inches. Heat about ½ cup water in a wokContinue reading “Kangkong in Oyster Sauce”

Ginataang Mais (Corn in Coconut Milk)

Ginataang mais was or still is a favorite sweet snack eaten mostly in the afternoon, and is also good as a dessert. It is a common street food. It can easily be made at home here in the U.S. now that canned coconut milk is available at any grocery store. Canned corn is also alwaysContinue reading “Ginataang Mais (Corn in Coconut Milk)”

Pickled Radish

Call it pickled, call it salad or even fermented radish but this is so good as a complement to any fried fish and seafood or any fried food. Daikon or white radishes are a lot better and easier to prepare than the ordinary red radishes. Shave the outer skin of a small white radish andContinue reading “Pickled Radish”

Atchara (Green Papaya Relish)

I think “atchara” means pickled relish but the main ingredient is the green papaya and not cucumbers. This is another use that I thought of for the papayas I have. I remember this is not a simple task because I had seen my Aunt Choleng make it and helped in making it when I wasContinue reading “Atchara (Green Papaya Relish)”

Huevos Rancheros

I think this is what they call Huevos Rancheros at Mexican Restaurants here in Texas but this is also a Filipino scrambled egg, commonly eaten for breakfast in the Philippines, which can be eaten with fried rice, pandesal or toast. But I’m sorry that I forgot what it is called there. There is also aContinue reading “Huevos Rancheros”

Miswa sa Patola

(Pork Meatballs with Patola and Miswa noodles) “Miswa Sa Patola” is one of the names of this authentic Filipino dish. It is also called “bola-bolang (meatballs) may miswa at patola”. The very fine flour noodles in the soup is called “miswa” (Click on the word miswa to take you to the Glossary link). The picturesContinue reading “Miswa sa Patola”

Crab Soup With Misua Noodles

INGREDIENTS: 2 to 3 cooked crabs ½ onion minced (about 1/2 cup) 1 large clove garlic smashed and minced 4 thin slices ginger root julienned About 1/2 bundle misua noodles or ½ cup broken to 2” Japanese thin noodles 2 cups water Salt and pepper Cooking Oil Procedure: Cut crabs in half, break off theContinue reading “Crab Soup With Misua Noodles”