• 1 k. unripe jack-fruit ( langka ), sliced
• 3 coconuts, meat grated and coconut milk extracted
• 2 pcs. Thump – size turmeric ginger ( layung dilaw )
• 3 pcs. Green finger pepper ( siling panigang )
• Salt to taste
• Pepper to taste

Cooking Instructions:

1. In a saucepan, boil the langka in some water.
2. Add the coconut milk ( second extract ), turmeric, salt and pepper. Allowto cook for a few minutes.
3. When the liquid has almost dried, add the first extract of the coconut ( cream or kakang gata ).
4. Allow to cook until the sauce has become oily and the coconut milk has curdled a bit. Add the finger pepper. Serve immediately.

The post Ginataang Langka With Turmeric Recipe appeared first on Kusina Master Recipes.

• ½ kg freshwater shrimp, peeled
• salt and pepper to taste
• meat of 4 coconuts, grated
• 2 onions, chopped
• 2 tbsp grated ginger
• 6 cloves garlic
• a few pieces of siling labuyo
• 20 to 25 fresh gabi leaves (should be intact with no holes)
• kitchen string to tie each pinangat
• 6-8 stalks of tanglad (lower white portions only), smashed
• 3 to 4 cups thin coconut milk

Sauce/topping:

• 2 cups coconut cream
• 5 cloves garlic, finely chopped
• 4 shallots, finely chopped
• 2 stalks tanglad (lower white stalks), smashedsalt and pepper
• 3 to 5 spring onions, finely chopped

Cooking Instructions:

1. Combine the shrimp, grated coconut, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
2. Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
3. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
4. While the pinangat is cooking, boil in a separate saucepan the thickcoconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture thickens. Sprinkle the spring onions on top and remove from heat. To serve, arrange the pinangat in a plate and top with the sauce.

Image: tabekuma.wordpress.com

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The post Bicol Pinangat Recipe appeared first on Kusina Master Recipes.

• 6 pcs. Tilapia fish
• 5 tomatoes, minced
• 3 small onions. Minced
• 1 thumb – size ginger, minced
• 2 pcs. Bird’s eye chili ( siling labuyo), sliced
• 1 bundle pechay
• 3 cups coconut milk
• Salt to aste

Cooking Instructions:

1. Gut and wash the telapia. Rinse well. Create an incision on the back of the tilapia sizable enough to stuff into.
2. In a bowl, combine the tomatoes, onoins, ginger, and siling labuyo. Mix well.
3. Stuff the tomato mixture into the fish
4. Wrap each fish in the pechay leaves.
5. Place the fish in a shallow pan or skillet. Pour in the coconut milk and allow to boil.
6. When it is already boiling, lower the heat and allow to simmer for half an hour more or until the fish is done. Season with salt if needed.

Image: kawalingpinoy.com

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The post Sinanglay Na Tilapia Recipe appeared first on Kusina Master Recipes.

• ½ k . tabios( fish native to bicol, considered one of the smallest fish in the word)
• 1 thumb – size ginger, sliced
• 1 small onion, sliced
• Cooiking oil
• ¼ cup vinegar
• 2 bird’s eye chili( siling labuyo), chopped

Cooking Instructions:

1. Heat oil and saute tabios with ginger and onion.
2. Add the vinegar and bird’s eye chili. Allow to simmer for 5 minutes or until the tabios is cooked.

The post Tabios Recipe appeared first on Kusina Master Recipes.

• 1 whole fish ( e.g. maya – maya or alumahan), gutted and washed
• 1 cup vinegar
• 4 medium – size toamtoes, sliced
• 1 thumb – size ginger, peeled then sliced
• 2 pcs. Green finger pepper(siling panigang)
• 1 cup water
• 1 heat garlic, crushed
• 1 cup coconut cream ( first extract or kakang gata)

Cooking Instructions:

1. Place all the ingredients in a deep saucepan expect coconut cream. Allow to simmer for 20 minutes.
2. Gradually add the coconut cream and allow to simmer some more for a few minutes. Serve hot.

The post INUN – ON Recipe appeared first on Kusina Master Recipes.

• 2 coconuts, meat grated
• 4 cups water
• 2 chickens, cut into serving portions
• 1 head garlic, minced
• 2 small onions, sliced
• Salt to taste
• 1 cup chicken blood
• 6 bird’s eye chili (siling labuyo)

Cooking Instructions:

1. Pour some water into the grated coconut meat and extract the milk; set aside.
2. In a pot, combine the chicken, garlic, onions, salt, pepper chicken blood. Add the coconut milk last.
3. Cook while stirring continuously.
4. Allow the mixture to chicken.
5. Add the bird’s eye chili and allow to cook for 5 minutes more.

Image: TheFilipinoFood.com

The post Dinuguang Albay Recipe appeared first on Kusina Master Recipes.

• 3 cups ground pili nuts
• 1 ½ cups white sugar
• 12 eggsyolks
• ¾ cups butter

Cooking Instructions:

1. Ground pili nuts may give out oil, drain this oil first.
2. Combine the eggyolks, sugar and butter. Add the ground pili nuts last. Mix well
3. Palce the above mixture in a wok. Cook until the mixture thickents.
4. Drop spoonsful of the mixture on a greased baking sheet. Brush each piece with eggyolk.
5. Bake in an oven.

The post Mazapan De Pili Recipe appeared first on Kusina Master Recipes.

• 1 large fish (lapu- lapu, talakitok or apahap), cleaned.
• 1 regular-sized green papaya (juice squeezed out, the washed in salt and
• water salution).
• 1 large onion, sliced
• 1 red bell pepper, cut into strips
• ½ cup water
• 1 tbsp. cornstarch dissolved in water (optional)
• 4 cloves garlic, crushed
• 2 tbsp. ginger strips
• 3 tbsp. sugar

Seasoning:

• 1 cup vinegar
• salt

Cooking Instructions:

1. After cleaning the fish, rub salt all over it and under the gills. Leave for ½ hour, then fry in advance, Drain and place in serving dish.
2.  To make vinegar sauce, Combine salt, sugar, and vinegar, Boil the mixture. Thicken with cornstarch, if desired. Blend well, then set aside.
3.  In a pan, sauté garlic, ginger strips, and onion.
4.  Add bell pepper and grated papaya, Saute until half cooked.
5. While fish is still hot, top with sautéed spices.
6.  Pour vinegar sauce on top. Then serve.

The post Escabeche Recipe appeared first on Kusina Master Recipes.

• 2 tbsps. Cooking oil
• 1 head garlic, minced
• 1 small onion, minced
• 3 pcs. Tomatoes, minced
• ½ k. shrimp, shelled and deveined
• 4 cups grated fresh corn
• 4 cups chicken broth
• 1 ½ cups malunggay leaves ( mustard tree leaves )

Cooking Instructions:

1. Heat oil and sauté garlic, onion and tomatoes.
2. Add the shrimps. Allow to cook until the shrimp turn pink.
3. Pour in broth and add the corn. Allow to simmer for half an hour.
4. Add the malunggay leaves several minutes prior to serving. Serve hot.

The post Ginarep Recipe appeared first on Kusina Master Recipes.

• 4 pcs. Unripe santol, peeled, seeds removed and sliced
• ½ cup bagoong alamang or shrimp paste ( raw ), maket bought
• 1 tbsp. black pepper
• 2 pcs. Small onions, sliced
• 3 cups coconut milk
• Cooking oil

Cooking Instructions:

1. Heat oil and sauté the bagoong alamang. Add the onion and sauté some more. Season with black pepper.
2. Pour in the coconut milk and unripe santol and allow to simmer.
3. Correct the seasoning before serving.

The post Gulay Na Santol Recipe appeared first on Kusina Master Recipes.