2 cups pilit wash and drained
2 cups coconut milk
1 tsp salt
1/2 cup white sugar
direction: mix all the ingredients and bring to a boil, stir and turn stove to low, cook for 20-30 minutes, ” do not open the pan”
tapos turn on your oven to 350 and bake the banana leaf for 5 minutes or less enough na ma steam sya? unsay eninglis sa hawob? or pwede ra mano manohon pud sa stove ug hawob
sa steamer k bring the water to a boil first then put the suman..ako timan_an cook na sya if the banana leaf will turn into dark green na me pagka brown brown na
We woke up to a damp, gloomy and dark morning, it has been like that up to now. I can’t complain because it is my kind of weather. It is raining but the temperature is in the 60’s. It is also for a change, from sunny days to a dark day like today.
Since I stay at home a lot and freezer is full of awesome stocks of food, what else can I do? Cooking is one of my favorite things to do to satisfy my cravings.
I had two things in mind before I went to bed last night, I had a Cornish chicken and shredded young coconut meat thawed. Before noon time today, I spent at least over an hour in the kitchen making this native chicken soup with lemon grass, moringa and chayote, perfect for rainy colder day. I also prepared some “buko-pandan salad” for dessert, it’s my second born’s favorite.
With these comfort foods I have, I am good at staying home for a few days, I don’t mind not going anywhere though. With gloomy weather due to rain, I’d rather be safe, warm, comfortable and snuggling with my children at home.
I can’t stop thinking about the native soup in the kitchen, it made everyone in my FB list drool for they too, wanted to have some of it but unfortunately not all ingredients are available where they are.
Here’s one of my favorite Filipino dish, round scad paksiw or we call it “inun-unan” in Cebu. I know a lot of Filipinos love this dish, it is delicious and truly make them salivate. It is best paired with warm rice or grits. I am just lucky to have this fish in stock in our refrigerator for whenever I crave for inun-unan, I can just thaw it and cook it. Craving satisfied in no time.
For Filipinos who can’t buy this kind of fish in their market, it’s unfortunate of them. I know someone who spent so much money buying inun unan online or fried fish just so she can eat it. Of course, dishes are sold from fellow Filipinas who charge so much money for it.
You know, when you are far from home and you really crave for something which you know you can buy from afar, you won’t mind spending money on it, so long that it will get to you on time before it gets rotten.
Despite of my busy schedule during weekdays, I manage to make this labor intensive Filipino delicacy we call “cassava suman” or grated yucca root wrapped in banana leaves when craving strikes. There is no reason I can’t make it because all of its ingredients are available where I live. The only thing I dread making this delicacy is it’s labor intensive and time consuming but I tell you, it’s worth it!
If you should, click here for Cassava Suman recipe. I so love this food and I made some recently which I believe my husband likes so much. But this time, I made it “healthy” by adding chia seeds in it. You know, chia seeds is one of the healthiest food on the planet, read on below to know why.
Anyway, I can’t get enough of cassava suman. It really taste good to the tastebuds and it is good for snacks paired with your favorite hot beverage.
Here are the reasons why you should add chia seeds in your food.
1. Chia Seeds Deliver a Massive Amount of Nutrients With Very Few Calories
2. Chia Seeds Are Loaded With Antioxidants
3. Almost All The Carbs in Them Are Fiber
4. Chia Seeds Are High in Quality Protein
5. Due to The High Fiber and Protein Content, Chia Seeds Should be Able to Help You Lose Weight
6. Chia Seeds Are High in Omega-3 Fatty Acids
7. Chia Seeds May Improve Certain Blood Markers, Which Should Lower The Risk of Heart Disease and Type 2 Diabetes
8. They Are High in Many Important Bone Nutrients
9. Chia Seeds Can Cause Major Improvements in Type 2 Diabetics
10. Chia Seeds Can Improve Exercise Performance as Much as a Sports Drink
11. Chia Seeds Are Easy to Incorporate Into Your Diet
For more information of chia seeds, you can visit this link http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/.
There are some things that can be bought here in North Texas that ease my homesickness or that bring me back home a little bit. When it comes to Filipino comfort foods, I can eat or cook them where I am. I again, say this is , I am one of the lucky people to be able to still eat the foods I love faraway from home.
You know in some other places of the United States, many of these foods that I am enjoying at home aren’t available in their places and never will be. For instance, they don’t get to taste the grilled milkfish (pictured below) because it isn’t available at the Asian Market. Not forgetting a glass of freshly grated young coconut meat with fresh milk and its natural juice. Yum oh so yum! I don’t mind buying a whole piece of young coconut for $3 each as long as what I’m getting is the real deal. I dread the idea of buying packed/bottled coconut water for it has preservatives in them and sugar, not worth my money!
On the side is tuna steak salad or “kinilaw” in our native tongue, we didn’t cook the fish instead, put some spicy vinegar in it, and let the vinegar cook the fish mixed with cucumber, tomatoes, ginger, a pinch of salt and voila!
Another food that I love bragging on Facebook is this Filipino delicacy called “binignit”. This is the closest binignit I can cook that we have back home, the Philippines. I got all the ingredients needed for it to be called, complete. Ingredients like landang, sago or tapioca pearl, ripe bananas, sweet potato, coconut milk, brown sugar. Well, I didn’t have a ripe jackfruit that gives it that sweet aromatic smell but I do have some natural flavoring drops in it.
If in case you want to know where I got landang which is the main ingredient of this delicacy, I brought it straight from the Philippines during my last visit to my hometown last year. Talking about it right now, makes me wanna eat binignit again for dinner.
Nothing beats home cooked Filipino food, I shall say. If you are a Filipino yourself, you would agree just by looking at the picture below. One of the dishes that I love cooking for my girls is pork adobo. They love the taste and the feeling of chewing a fatty part of the pork, “squishy baboy” as they call it. Even more delicious when paired with ripe mango and grits.
When the pork was still cooking, the girls couldn’t help but ask what I was cooking because of its delicious smell filling the entire house that probably made them hungry fast. I could eat pork adobo every meal for a week but in our household with 2 other mouths that love eating this dish, it surely wouldn’t last for long.
Pork adobo makes everyone’s stomach filled and happy, well, except for the dada for he didn’t know I cooked it.
What about you? What sort of food are you cooking at home and what’s your favorite dish?
If you have not tried this dish, well, you should soon. I tell you, it is awesomely good to the tastebuds. I love seafood but didn’t think about adding some curry into it ever. Curry, not only is healthy for our body but also it adds that spicy taste and aromatic smell of the dish we cook. Most people use it for chicken but it also is good for other dishes.
Seafood combo dish I followed from a friend a month ago! It is easy to cook and gives you a stomach satisfaction in just one serving.
In this recipe, I added the following;
4 pieces small size squid
1 large piece squid
half pound large shrimps
1 can coconut mulk
1 can young jackfruit meat
2 tbsp. curry powder
1 tsp. salt and pepper to taste
1 large green or red bell pepper
3 cloves minced garlic
1 medium onion
1 tbsp. olive oil
Saute garlic and onions in a heated olive oil. Add seafood, stir until tender.
Add jackfruit, cook for 5 mins., add coconut milk, cover and let it boil a little bit.
Mix curry in half cup water, stir and pour into the pan, mix with ingredients. Cook for another 5 minutes.
Add seasonings and bell pepper! Serve and enjoy!
It is our belief as Filipinos that having noodles of any kind on the table on birthdays is important for long life. I know it is pretty much a myth but I grew up believing the idea that it can be true, besides, there’s no harm with that. So, I turned 31 two days ago, we went out to a Sushi restaurant nearby but I didn’t order anything with noodles in it for a celebration and today, I cooked a Filipino-style spaghetti for again… for long life! Hahaha.
I prefer the taste of our own simply because I find the American version bland, I am sorry to be upfront. Filipino style spaghetti differs from what they serve here for it uses Pinoy spaghetti sauce that is a bit sweet and spicy, with hot dogs and shredded cheese on top. For my spaghetti, I added a cup of minced carrots at the end of my cooking to give it a “crunchy” taste. I got the idea from a brother in the Philippines who went to a culinary school, by the way.
At first my first born refused to eat my spaghetti. She thought it was yucky but then when she got really hungry, she accepted it and ate some. Unlike the little sister, I can say she is a spaghetti person. I see the appetite when I fed her twice today. Thank goodness she is not so ignorant when it comes to spaghetti.
I knew when I opened the small box sent from a friend who had just visited in the Philippines from California that my first born was going to be happy with what my friend sent me. A bottle of salted fish, two small packages of 2 different varieties of dried fish and a big pack of magic sarap.
The thought of her sending me these salty goodies from our country is just touching. She is not the only one that sent me but many of them from across the United States. I am thankful that they remember me when they have something yummy and nice. Friendship is like that, give and take. Whoever goes to the Philippines, rest assured, she will give back and that recipient’s time to go to the Philippines, she’ll also be sending to the ones who gave. I plan to do just that next year. I know who those people are and I am making a list!