LUTONG PINOY – Easy to Cook Filipino Foods

Maruya (Banana Fritters) Ingredients

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar
Maruya (Banana Fritters) Procedures:

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Sweet and Sour Tilapia Ingredients:

5 tilapia (cichlid fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut in strips
1 bell pepper; cut in strips
4 cloves garlic; mined
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Sweet and Sour Tilapia Procedures:

Fry tilapia fish and place in a platter. Set aside.
Sauté garlic and onion.
Add pineapple and carrot.
Simmer for 10 minutes
Add pineapple juice, sugar, soy sauce, water, flour, salt and water.
Simmer until a saucy consistency is achieved.
Add bell pepper.
Simmer for 1 minute.
Pour hot sauce (mixture) on top of the tilapia fish.
Serve hot!

Pinangat na Gabi Ingredients:

24 gabi stems and leaves
1/4 kilo cooked pork, cut into small cubes
1/2 cup dried fish, boiled and flaked
1/2 cup bagoong alamang
2 pieces siling labuyo, crushed
2/3 cup green onions, finely cut
1 1/2 cups pure coconut milk
1 1/2 cups coconut milk (second extraction)

Pinangat na Gabi Procedures:

String stems and cut into two-inch lengths.
Wash leaves.
Mix pork, fish, 3 tablespoons bagoong, garlic 1 teaspoon gingner, siling labuyo and green onions.
Add pure coconut milk.
Pile four leaves together and put 3 tablespoons of the mixture.
Wrap and tie.
Repeat the same procedure with the rest of the ingredients.
Arrange in a kettle together with the stems and pour second extraction of coconut milk.
Season with the remaining bagoong.
Add 1 teaspoon ginger.
Bring to a boil, then simmer for 2 hours.
Serves 6.