Mga Pagkaing Pinoy

Ensaladang Puso ng Saging

Ingredients:

* 1/2 banana heart, cut into 1-inch thick strips
* 1 cup sliced red bell pepper
* 1 cup sliced green bell pepper
* 1 cup sliced onions
* 3 tablespoon vinegar
* 3 teaspoon sugar
* 1 teaspoon olive oil
* 4 cups crab meat
* salt and pepper to taste
* mayonnaise (optional)

1. Blanch banana heart in salted water. Spread on a plate, then set aside.
2. In a bowl, combine onions, vinegar, sugar, olive oil, salt and pepper. Pour mixture on banana heart and blend well.
3. Top with crab meat and sliced bell peppers. Add mayonnaise if desire.




Miswa Soup

Ingredients:

* 2 tablespoon cooking oil
* 1 tablespoon minced garlic
* 2 tablespoon minced onions
* 100 grams ground pork
* 1 cup sliced patola
* 2 pieces miswa noodles
* 1 liter water
* 1/8 gram MAGGI Magic Sarap
* salt to taste
* 2 tablespoon chopped spring onions

1. Heat oil. Saute garlic and onions until limp. Stir-in pork and cook until it changes color.
2. Add patola and miswa noodles. Cook for another minute.
3. Pour in water and bring to a boil. Season with MAGGI Magic Sarap and salt.
4. Garnish with spring onions before serving.

Sinigang na Baboy

Ingredients:

* 1 kilo pork riblets, cut into pieces (other parts may be added)
* 12 pieces tamarind (sampalok)
* 3-4 medium tomatoes, sliced
* 1-2 pieces japaleno peppers
* 1 big onion, sliced
* 6-8 cups water
* 1 eggplant, sliced 1-inch thick and quartered
* 2 pieces radish, sliced
* 1 bunch string beans, cut into short pieces (optional)
* Salt and patis to taste

1. Boil tamarind until soft. Drain, the pound. Strain all juices and set aside.
2. Put pork in a pot. Pour water to cover the meat and bring to a boil. Reduce heat and simmer until pork is tender.
3. While simmering, add onions, tomatoes and tamarind juice. Add all the vegetables.
4. Season with salt and patis. Serve hot.


Ginataang Santol with Pork

Ingredients:

* 10 pieces santol,peeled
* 1/4 kilo pork (kasim), cubed
* 1 piece red bell pepper, sliced into thin strips
* coconut milk
* garlic

1. Soak shredded santol in water for 30 minutes.
2. Drain and squeeze out remaining water.
3. Saute onion and garlic.
4. Add tender pork and cook until meat is tender.
5. Add santol.
6. Pour in coconut milk and boil for 10 minutes.
7. Stir constantly to prevent coconut from clotting.
8. Add bell pepper when most almost done.

If you want a spicier dish, use a few thin slices of red chili pepper instead of bell pepper.

Calamares

Ingredients:

* 1 kilo squid, cleaned and cut into rings
* 2 eggs, beaten
* 1 cup flour
* 3 tablespoons water
* 1 small onion, chopped finely
* 1 clove garlic, chopped finely
* Salt and pepper
* Oil for frying

For sour-cream dip:

* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 5 cloves garlic, chopped finely
* 1 tablespoon salt
* 1 tablespoon sugar

1. Season squid with salt and pepper. Set aside.
2. Put beaten eggs in a bowl. Add flour and 3 tablespoons water, then mix to make a smooth batter. Add onion and garlic.
3. Dip squid into the batter. Deep fry for 2 to 3 minutes or until golden brown. Drain.
4. Serve with sour-cream dip.
5. To make dip: Combine sour cream, mayonnaise, garlic, salt and sugar in a bowl. Mix well.

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