• 1 chicken, cut into serving pieces
• 1 green papaya, sliced into serving pieces
• 1 cup water
• ¼ tsp pepper
• ¼ cup white vinegar
• 2 cups coconut milk
• 3 cloves garlic, crushed
• 1 tsp salt
• 1 tbsp patis (fish sauce)

Cooking Instructions:

1. Using a deep pan, combine all the ingredients. Bring to a boil.
2. Lessen the stove heat and allow to simmer for 20 to 25 minutes; or until almost all the liquid has evaporated.
3. Season with patis before serving.

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The post Chicken With Coconut Cream And Papaya Recipe appeared first on Kusina Master Recipes.

• 3 kls. large shrimps
• 4 cups gin
• 4 cups flour
• salt to taste
• pepper to taste
• cooking oil

Cooking Instructions:

1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.
2. Place the shrimps in a bowl and add the gin.
3. Prepare the batter by mixing flour with some water and gin. Mix well. And the batter to the shrimps and mix well until the shrimps are well coated.
4. Heat oil in a skillet and deep fry the shrimps. ( alternatively, you can use little oil and fry the shrimp a little at a time.)

The post Nilasing Na Hipon Recipe appeared first on Kusina Master Recipes.

• 1 medium size maliputo fish ( a fish native to taal lake in batangas )
• 1 tbsp. salt
• 1 tsp. sesame oil
• 1 tsp soy sauce
• tbs. lambanog ( coconut wine )
• 1 thumb size ginger
• spring onions

Cooking Instructions:

1. Gut th maliputo, rinse well and score the fish with diagonal cuts.
2. Season the fish with salt and rub with salt and rub with the sesame oil. set aside.
3. Mix the soy sauce ginger and lambanog.
4. LIne a steamer with banana leaves, place the  fish on top of it. Pour the soy sauce mixture over it.
5. Steam until done.

The post Steamed Maliputo Recipe appeared first on Kusina Master Recipes.

• 1 k. chicken, cut into serving portions
• 1 head garlic, minced
• 1 small onion, sliced
• 1 cup pineapple chunks
• 1 cup cream
• salt to taste
• pepper to taste

Cooking Instructions:

1. Heat oil and saute the garlic and the onion.
2. Add  the chicken and allow to simmer until the chicken is tender.
3. Season with salt and pepper to taste
4. Add the pineapple chunks. Followed by the cream. Allow to simmr some more until done.
5. Garnish with pineapple before serving.

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

It is usually served in fiestas and parties, but you can make one at home all for yourself (and your family, of course;). So go ahead and try this simple and easy Bulacan-Style Leche Flan recipe!

Ingredients:

• 12 pcs. Eggyolks
• 1 ½ cans  condensed milk
• 1 ½ cans evaporated milk
• 1 ½ cups sugar
• 2 tsps. Dayap rind
• ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup sugar )

Cooking Instructions:

1. Beat the egg yolks and add the milk, sugar and dayap rind. MixThoroughly.
2. Strain the resulting mixture to make it fine; set aside.
3. Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
4. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.

The post Bulacan – Style Leche Flan Recipe appeared first on Kusina Master Recipes.

• 1 k. pork
• 1 cup tomato sauce
• 1 head garlic, minced
• 1 small onion, sliced
• 1 can pork and beans, store-bought
• 2 tbsp. cooking oil
• 2 tbsp. patis
• 3 pcs. bananas (saba variety)
• 2 pcs. eggplants, sliced
• ¼ k. Baguio beans, each bean sliced in two
• 1 small camote, peled then sliced
• ½ head cabbage
• 2 heads pechay

Cooking Instructions:

1. Heat oil and saute garlic and onion.
2. Add the tomato sauce and season with patis.
3. Put pork in allow to simmer until the meat is tender.
4. Add the camote and the saba. Allow to simmer some more.
5. Add the eggplants and the baguio beans
6. Add the cabbage and the pechay and allow to simmer for 5 minutes more. Serve immediately

The post Pocherong Guisado Recipe appeared first on Kusina Master Recipes.

It is also served as sawsawan or dipping for green mango and grilled or fried fried fish. So what can we get from eating this “Binagoongang Baboy”? Basically, shrimp used in making the bagoong alamang has antioxidant and anti-inflammatory properties which is good on reducing immune relatedproblems of diabetes. Furthermore, shrimp adds cancer-fighting minerals in your diet. Shrimp pastes were salty so be watchful on adding more, because too much of it might ruin your dish. Also, be careful on adding chili paste. Though chili food’s a bit more enticing, too much of it also, won’t do any good on your dish. So, just follow the instructions below, carefully and I assure you, you’ll do the best binagoongang baboy! Get ready for a nice cooking!

Ingredients:

• 1 kilo pork with fat (cut into chunk cubes)
• 2 cups bagoong alamang
• 1 head of garlic (minced)
• 1 big onion (minced) 4 tomatoes (diced)
• 4 chili peppers (minced)
• ? cup vinegar
• 4 tablespoons brown sugar
• ? cup water

Cooking Instructions:

1. In a casserole, boil pork and lower fire until waterevaporates and pork oil starts to come out.
2. When pork is lightly crispy, put in on the side andsaute garlic, onion, tomatoes and chili peppersin the fat and mix pork once more.
3. Add in the bagoong and cook while stirring for 5minutes.
4. Pour in the vinegar and stir well.
5.  Add in the sugar and let simmer for 10 minutes orjust until cooked.
6.  Serve hot.

The post Binagoongang Baboy Recipe appeared first on Kusina Master Recipes.

• 2 kls. Crab
• 1 ½ cans crushed pineapple, drained
• ¾ k. corn, boiled and grated ( optional )
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 2 onions, chopped
• 2 chicken bouillon cubes
• 2 eggs beaten
• 2 tbsps. Cornstarch
• Salt and pepper

Cooking Instructions:

1. In a deep pan, place the crabs, salt and crushed pineapple syrup; allow to simmer. Fake crab meat and reserve crab shells.
2. Saute the onions, celery, grated corn, bell peppers and chicken bouillon in a skillet. Add the crab meat and crushed pineapple. Season to taste and cook for 5 minutes. Add the egg. Fill crab shells with ¼ cup of sautéed mixture. Sprinkle with cornstarch. Fry surface until lightly golden brown. Top with grated cheese, if desired. Makes 6 servings.

The post Crab Relleno Recipe appeared first on Kusina Master Recipes.

• 1 k. pork intestines, boiled then sliced into strips
• 1 k. labanos(white radish), sliced
• 3 big onions, sliced
• 3 tbsps. Patis(fish sauce)
• 1 cup vinegar
• 1 tsp. ground black pepper
• 2 tbsps. Sugar
• Cooking oil

Cooking Instructions:

1. Heat oil and sauté garlic and onions.
2. Season with patis before adding the intestines and vinegar. Allow to cookfor 2 to 3 minutes.
3. Add the sugar, black pepper and while radish. Allow to boil for 4 minutes. Serve immediately.

The post Kilawing Laguna Recipe appeared first on Kusina Master Recipes.

• 1 dozen balut (duck embryo), boiled and unpeeled
• 3 cups sugar
• 3 cups vinegar
• 3 tsps. Rock salt
• 1red bell pepper, julienned
• 1 carrot, julienned
• 1 thumb – size ginger, julienned

Cooking Instructions:

1. To prepare the pickling solution: Boil together the vinegar, sugar and salt and pour into a sterilized jar.
2. Peel the boiled balut and place inside  the jar. Garnish with red bellpepper, carrots and ginger. Allow to ferment for 2 days.
3. Serve as an appetizer if desired.

The post Pickled Balut Recipe appeared first on Kusina Master Recipes.