How to Cook Turon Saba (Banana Plantain Rolls in Sugar)

 Ingredients :
1/2 dozen ripe saba (banana plantain)
1 cup chopped langka (jackfruit)
1/2 cup brown sugar
lumpia (spring roll) wrappers
oil, enough for deep frying

Cooking Procedures :
1. Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar.
2. Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white.
3. Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
4. Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Variations
Sesame seeds (if desired) maybe sprinkled while turon is still hot and the sugar has not set.
Maybe served with ice cream for dessert or just as is for snack!

How to Cook Maruya I (Banana Fritters)

Ingredients :
1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar

Cooking Procedures :
1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Variations
Maruyang Camote
Use sweet potato slices in place of bananas. About 2 medium sweet potatoes sliced 1/4″ thick.

How to Cook Munggo Guisado (Sautéed Mung Beans)

 Ingredients :
1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp. patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :
1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

How To Cook Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

 Ingredients :
1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw (yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Cooking Procedures :
1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

How To Cook Adobong Baboy (Braised Pork in Tangy Sauce)

 Ingredients :
1-1/2 lb. pork, cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leaf
salt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying

Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.

How to Cook Chicken Curry (Filipino Style)

 Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

Cooking Procedures :
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

How to Cook Tinolang Manok (Chicken Ginger Stew with Vegetables)

 Ingredients :
1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil

Cooking Procedures :
1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.