Monday, June 30, 2008

Chuletas de Puerco

Chuletas de Puerco Recipe


4 pork chops
1 tablespoon calamansi juice
1/2 cup bread crumbs
Salt and pepper to taste
1 egg beaten
Oil for frying


Pound chops thin. Season with calamansi juice, salt and pepper to taste 20 minutes before cooking. Moisten with egg and roll each chop in bread crumbs. Pan fry in little oil in pan over low heat until pork is cooked thoroughly.

Breaded Steak

Breaded Steak Recipe


6 slices of tenderloin steak
Salt and pepper to taste
2 teaspoons calamansi juice
1/2 cup bread crumbs
1 egg beaten
Cooking oil


Pound the steaks thin. Season with salt and pepper and calamansi juice, about 20 minutes before cooking. Roll in bread crumbs, dip egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. Serve hot.

Thursday, June 26, 2008

Banana Peanut Salad

Banana Peanut Salad Recipe


16 ripe medium- sized banana
16 tbsp. chopped peanuts
Mayonnaise dressing


Slice crosswise and thin 2 bananas for each individual serving and mix with two tablespoon chopped peanuts. Add mayonnaise dressing, mix lightly with a fork and arrange on lettuce leaves before serving.

Banana Blossom, Paella Style

Banana Blossom, Paella Style Recipe


2 cups banana blossom, cut in pieces, worked in salt and rinsed
1/2 cup clams (boiled meat)
1/2 cup pork, cut in strips
14 small shrimps, blanched, peeled
1/2 of a small onion, sliced fine
1 section garlic, pounded
Achuete (or soy sauce)
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
A dash of pepper
1 cup rice
1 tablespoon lard


Saute garlic, onion,pork, and shrimps. Add stock and boil. Add banana blossom and continue cooking. Season with salt and pepper. Add rice, achuete water,bay leaf,and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and a few pieces of the tender part of banana blossom.

Banana Blossom Kilawin

Banana Blossom Kilawin Recipe


2 banana blossoms
1 cup shelled shrimps
4 cloves chopped garlic
1 onion (cut in sliced)
4 tablespoon lard
2 cups shrimp juice
Vinegar, salt and pepper to taste


Remove the tough covering of the blossom. Slice thin (crosswise). Squeeze it with salt and then rinse. Set aside. Mix the shrimps, sliced onion, and vinegar. Saute the garlic and add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossom. Turn over constantly until tender. Season with salt and pepper. Serve hot.

Sunday, June 01, 2008


Binagis Recipe


2 cups pork
3/4 cup liver
1 1/2 cups heart
3/4 cup kidney
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips


Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Banana Blossom Guinataan

Banana Blossom Guinataan (Coconut Milk) Recipe


2 banana blossoms
1 cup pure coconut milk
2 tablespoon vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
Salt and pepper to taste


Remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tablespoon coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossom and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.

This site is a Coconuter production