Ginisang Buko

A must try recipe!

Ginisang Sayote at Carrots with Fishballs

Simple and budget friendly vegetable recipe, I hope you will try this.

Ingredients:
2 sayote ( cut into strips)
2 carrots ( cut into strips)
1 cup cooked fishballs
3 cloves garlic
1 onion
salt and pepper to taste

Procedure:
1.  Saute the garlic and onion then add the carrots, sayote, salt and pepper then stir every now and then until half cooked.
2. Stir in the fishballs and turn off the heat then serve it hot.

Ginisang talbos ng Camote at Kalabasa

A newly harvested camote tops plus  freshly sliced squash is equals to a delicious and nutritious vegetable dish.

Ingredients:

1 kilo squash

2 bunches of camote tops ( talbos ng camote)

1 cup water
1/4 kilo pork

1/4 cup soy sauce

3 cloves garlic

1/2 onion

Procedure:
1. Saute the garlic and onion then add pork and saute until pinkish color is gone, then add the squash and soy sauce, simmer for a minute then add the water, let it boil for 2 minutes.
2.Increase the heat then add the camote tops and stir for a minute or until done then turn off the heat.
3. Serve it hot.

Kalingking

A really yummy sweet potato recipe from Nanay Linda of  Cavite.

Ingredients:
1/2 kilo sweet potato (sliced into french)
1/4 kilo all purpose flour
1/2 teaspoon baking powder
1/4 kilo sugar
2 cups water ( add if needed)
1/4 teaspoon salt

Procedure:
1. Mix the sugar, water, salt, baking powder and flour, combine well until the batter is smooth then add the sliced sweet potatoes. Mix well until the batter is thick and firm, if it's too dry add water.
2. Scoop a portion then deep fry over medium heat until golden brown.
3. Serve it hot, if you want it sweeter, you can sprinkle some sugar.

Contributed by: Nanay Linda

Pandan Gulaman Drink

An aromatic refreshing drink that will really quench your thirst.

Ingredients for 5 litres:
1 sachet red unflavored gelatine
1 sachet green unflavored gelatine
15 pandan leaves
1/4 kilo sugar (add if needed)
4 litre water
Ice

Procedure:
1. Combine the 2 sachet of gelatine then cook according to its packaging procedure, refrigerate to harden then slice into dice or small cubes.
2. Put the water in a pot together with the pandan leaves and boil for 30 minutes or until the pandan essence will be extracted. Remove the pandan leaves. Let cool.
3. Caramelized the sugar then add 4 cups of pandan water (from the boiled pandan leaves) let boil until the sugar is fully dissolved. Let cool.
4. When everything has been cooled, combine together ( make sure it's not hot or else the gulaman/gelatine will be dissolved). Put ice as needed.

5 Serve and enjoy! :-)