Turon

This is a sweet dessert that is worth the effort.

Ingredients-
6  saba bananas or plantains
1 cup ripe Jackfruit
1 1/2 cup brown sugar
12 pcs spring roll wrapper
2 cups cooking oil

Utensils-
Pan 
Plate 

Start by cutting you bananas in half and on a plate with brown sugar. Roll the bananas in the brown sugar making sure they are well covered and place on the wrapper and add a little bit of the jack fruit. seal up the edges and fry. Repeat. Finish by drizzling with chocolate and enjoy 

Higadillo

Stew that you wouldn't think to have.

Ingredients-

1 1/2 lbs. pork
1 medium red onion
2 teaspoons garlic
1 teaspoon ginger
1 lb cow liver
3 tablespoons white vinegar
1 cup Lechon sauce
3 teaspoons sugar
1 tablespoon soy sauce
3/4 cup water
Salt 

Pepper
2 tablespoons cooking oil

Utensils-

Pan

In the pan heat up the oil. Mince the garlic, ginger, red onion and sauté till the onions are soft. Add in the pork strips and livers let cook for 3 minutes. Then add the soy sauce, water, vinegar and Lechon sauce bring to a boil. Once at a boil add the sugar salt and pepper. Let cook for 5-7 minutes. Serve and Enjoy.

Maja Blanca

Ingredients-

4 cups coconut milk
¾ cup cornstarch
14 ounces condensed milk
¾ cup fresh milk
¾ cup granulated sugar
15 ounces whole sweet corn
5 tbsp toasted grated coconut

Utensils-

Large pot 

Square cake pan

In the pot mix together Coconut milk, sugar, condensed milk and corn. Let simmer for 8-10 minutes. 

In a small bowl whisk the fresh milk and cornstarch until cornstarch is dissolved then add to the pot. Let simmer till thickened. Pour into the pan and let chill for at least an hour. pull out add coconut and serve. Enjoy

Chicken Tinola

Ingredients-

1 lb. boneless chicken breast, chopped
5 cups chicken broth 
3 pieces chayote
2 tablespoons ginger
2 cloves garlic
1 medium onion
2 cups Spinach
1/2 teaspoon ground black pepper
Fish sauce 
2 tablespoons cooking oil

Utensils-

Pot

Start by preparing the Chayote, ginger, garlic and onions. Deseed the chayote and slice into wedges. Cut the ginger into thin strips, mince the garlic and last slice onions. In the oil sauté the onions, ginger and garlic. Once onions are soft add chopped chicken cook for 3 minuets then add in the broth let simmer for around 20 minuets. After 20 minutes add in the chayote wedges 5 more minuets then add in the black pepper, spinach and fish sauce. Enjoy. 

Biko

Ingredients-

2 cups  sticky rice or malagkit
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

Utensils-

Rice cooker

Cake pan

pot

Start by cooking the rice, well rice is cooking in another pot mix together the coconut milk , salt and brown sugar until the mixture thickens once both are finished add the rice into the coconut milk mixture. Stir till liquid soaked up or evaporated be careful not to over cook. In the cake pan pour in the rice and flatten. Let cool and Enjoy.

Saba Banana Dessert

This is another recipe that melts in your mouth and is so worth the calories.

Ingredients-

4  saba banana 
¾ cup brown sugar
1½ cups water
1 teaspoon vanilla extract
¼ teaspoon salt

Utensils-

Large Pot 

So start by boiling the water add in the brown sugar and let delude. Next add in the salt and vanilla mix well. Lastly the saba bananas cover and let sit on medium until sauce is thickened.

Mamon filipino sponge cake

Sponge cake that keeps you wanting more 

Ingredient-

1 cup cake flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cream tartar
2 teaspoons lemon juice
1/2 cup vegetable oil
6 eggs, yolk separated from white

Utensils-
Cake pan 
Electric mixer 
Small bowl
Preheat to 350 degrees 

 In a mixer add cream of tartar and egg whites. In a small bowl mix together the cake flour and baking powder and set aside. To the mixer add the sugar and mix until fluffy add in the lemon juice and egg yolks mix and lastly add the vegetable oil. Once this is well mixed add in your dry ingredients once smooth pour into greased cake pan. Bake for 13 to 17 minutes of until you can pull out a clean toothpick.Enjoy