•  2 cups glutinous rice, soaked overnight
• 1 cup sugar
• 1 cup young coconut, shredded into strips
• banana leaves, passed through lames to wilt

Cooking Instructions:

1. grind the rice until fine
2. transfer the ground rice to a cheese cloth. tie the end of the cheese cloth. press to remove excess water.
3. place the ground rice on a tray to dry a little.
4. add the sugar and young coconut. mix well and water to form a soft mixture.
5. place 3 tablespoons of the mixture, form into a cylinder and place in banana leaves. flatten a little before broiling over hot charcoal.
6. the tupig is done when the filling is brownish and chewy in consistency.

The post Tupig Recipe appeared first on Kusina Master Recipes.

• 1 pc bangus, grilled and shredded
• 2 cups malunggay leaves, washed
• 1 cup kalabasa flower
• 10 pcs okra, sliced
• 1 bundle string beans, sliced into 3-inch pieces
• 2 pieces medium ampalaya, sliced
• 3 tbsps bagoong isda
• 1 thumb-sized ginger, sliced
• 2 medium-sized tomatoes, chopped
• 1 red onion, sliced
• 3 cups water

The post Dinengdeng Recipe appeared first on Kusina Master Recipes.

•   1 cup pig intestines, cleaned, boiled and finely chopped
• 1/2 cup tomatoes, sliced
• 2 cup finely chopped chicken meat
• 1/2 cup sliced onions
• 1/2 cup vinegar ( sukang iloko)
• 1 head garlic finely chopped
• 1 cup chicken blood, mixed in
• 1 cup water
• 1 laurel leaf
• Oregano leaves
• salt to taste
• pepper to taste

Cooking Instructions:

1. saute the garlic, onion and tomatoes
2. add the finely chopped chicken meat and the intestines; mix.
3. cover and allow to cook for few minutes
4. add the vinegar, salt, pepper, laurel leaf, oregano and allow to simmeruntil the meat is tender.
5. add the chicken blood diluted in water
6. allow to simmer for 10 more minutes. serve hot.

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

• 1 cup flour, sifted
• 1 tsp. baking powder
• 1/4 tbsp. baking soda
• 1 egg, slightly beaten
• 1/2 cup milk
• 7 bananas (saba variety), sliced lengthwise about 1/2 inch thick
• cooking oil, for deep frying
• brown sugar, for sprinkling

Cooking Instructions:

1. Mix all the dry ingredients.
2. Add the rest of the ingredients except the bananas. Blend until the batter is smooth.
3. Dip the banana slices into the batter.
4.  Deep fry  the bananas until golden. Drain and sprinkle with brown sugar before serving.

The post Badoya Recipe appeared first on Kusina Master Recipes.

• 2 pcs. medium size catfish, cleaned, washed and whiskers remove
• 1 bundle lemon grass (tanglad)
• 1 onion, sliced
• salt to taste
• 1 cup vinegar (sukang iloko)
• 1 thumb size ginger, sliced
• pork lard

Cooking Instructions:

1. line a work with the lemon grass.
2.  place the catfish on top.
3.  add onion, ginger, salt and vineger. allow to boil until half- done.
4.  when half cooked, add the pork lard and allow to boil for another 10 minutes.

The post Inadobo Nga Paltat Recipe appeared first on Kusina Master Recipes.

• 1 young goat
• salt and pepper

Cooking Instructions:

1. roast the goat
2. after roasting, use a sharp knife to separate the skin from the meat.
3. Remove the lean meat, intestines (big and small), liver and pancreas; set aside.
4.  Get bile or bitter liquid from the intestines. strain very well to removeimpurities; set aside.
5. . slice the lean meat, liver and pancreas into squares and place in a bowl. and papait and season with salt and pepper.

The post Pinapaitan Recipe appeared first on Kusina Master Recipes.

• ½ k. pig ears, or pig snout, or pig skin (variety meats)
• ½ k. pork
• salt
• pepper
• garlic
• 2 onions, chopped
• ¼ cup calamansi juice
• mayonnaise or
• pig brain, boiled then mashed.

Cooking Instructions:

1. Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.
2. Meanwhile, grill the variety meats tender but not crispy.
3. Slice the variety meats into ½ ” wide and 1″ -long pieces.
4. Place pork cubes and grilled variety meats in a bowl. Add the garlic, minced onion, lemon juice and mayonnaise ( or masjed brain, if you want the dish to be traditional). Mix well and serve immediately. ( Note: For a spicier Dinakdakan, add chopped bird’s eye chili).

Image: angsarap.net

The post Dinakdakan Recipe appeared first on Kusina Master Recipes.

• 2 cups flour, sifted
• ½ tsp. salt
• ½ cup milk
• 1 egg
• cooking oil
• syrup for dipping

Cooking Instructions:

1. In a bowl, mix the flour and the salt
2.  Add the milk and the egg; mix well. Knead the resulting dough until smooth.
3.  Roll dough into long strip about an inch in diameter.
4.  Cut the rolled dough into equal portions.
5.  Place portions into the back of a fork press. Roll the dough away from you to form a   cylindrical shape. Seal the ends with some water.
6.  Deep fry until golden brown. Drain and dip in syrup

The post Ohelas Recipe appeared first on Kusina Master Recipes.

• 2 tsp cooking oil
• 1 small garlic, minced
• 1 onion, sliced
• 1 k pork intestines, boiled ad sliced crosswise
• ½ k pork meat ( lean ) boiled the diced
• ½ k pork liver, diced
• ½ cup vinegar
• 3 cups water
• 2 ½ cups pig’s blood, strained to remove curdled blood dash of black pepper
• 2 tsp salt

Cooking Instructions:

1. Saute the garlic and onions in cooking oil.
2. Add the intestines, pork and liver. Stir – fry for 5 minutes.
3. Add the vinegar and the blood. Bring to a boil. Occasionally stir to stop the blood from curdling.
4. Simmer for 25 minutes.
5. Season with black pepper and salt.
6. Simmer for 10 minutes more. Serve hot.
7. Note: The blood might dry up during the cooking process. To prevent this, just add more water while cooking.

The post Baguisen Recipe appeared first on Kusina Master Recipes.

• ¼ kilo seaweed
• 3 tomatoes, sliced

Cooking Instructions:

1. Place the seaweed on a place and remove impurities. Place underrunning water to wash thoroughly.
2. Place in the refrigerator to chill.
3. Meanwhile, slice the tomatoes. Mix with the seaweed and serve immediately.
4. Note: The potpotlo seaweed is  different from the more  common ar – arusip seaweed. It is not as grape – shaped as the latter and has seemingly branching leaves.

The post Potpotlo Salad Recipe appeared first on Kusina Master Recipes.