SUMAN CASSAVA RECIPE

Suman Cassava from the Philippines so yummy.  My mother made suman cassava for our snack.

INGREDIENTS:

• 3 cups grated cassava 
• 3/4 cup brown sugar
• 1/4 cup thick coconut milk
• 3/4 cup macapuno
• Banana leaves (for wrapping)

HOW TO MAKE SUMAN CASSAVA:

• Mix all the ingredients together until well combined.
• Scoop about 3-4 tbsp of the mixture and place it on top of the banana leaves.
• Fold or roll to enclose the mixture then fold each end.
• Transfer the wrapped mixture into the steamer.
• Steam for 45 minutes to 1 hour.

PORK CALDERETA with Biscuit Crumbs

My Own Recipe

Ingredients:

Pork shanks – 1 kg (2.20 lb.)
Potato (diced) – 2 PCs.
Carrots (diced) – 2 PCs.
Baguio beans
Sweet Tomato sauce – 350 ml (11.84 fl.oz.)
Onion (large, diced) – 1 PC.
Garlic (flaked) – 3 cloves
Soy sauce
Rebisco biscuit crumbs
Aji-Ginisa Mix
Black pepper (ground) – ½ tsp.
Water – 500 ml (16.91 fl.oz.)
Yellow bell pepper (diced) – ½ PC.
1 tsp flour

Directions:

1. Marinate pork with soy sauce with spoonful of flour.
2. Put Ginisa Mix together with the pork. Then set aside.
3. Heat a large non stick frying pan and add the cooking oil.
4. Add the pork shanks and roast until lightly golden brown.
5. Create some space in the pan and sauté the onions until soft and fragrant.
6. Add the garlic, warm water,ground pepper and simmer until water is reduced by half.
7. Add tomato sauce, baguio beans and potatoes, cook for 5 min then adds the carrots and simmer until vegetables are cooked.
8. Add the Rebisco Biscuit crumbs and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.

GINATAANG MAIS

INGREDIENTS:


1 cup malagkit (glutinous rice)
1 can corn kernels, cream style
3 cups coconut milk
1 cup coconut cream
sugar to taste


PROCEDURE:

Wash malagkit rice with water. In a pot, place rice and coconut milk, stirring constantly when it starts to boil. This step is like making a porridge of rice and coconut milk. Stir a few times till rice is cooked. If it starts to dry up, add a cup of water at a time. When rice is done, add the corn and coconut cream. Bring to a slow simmer, stirring continuously till coconut cream is cooked. Add sugar according to desired sweetness. Serve in a bowl while hot. Alternatively, you can put this on the fridge first to cool down before serving as a cold dessert.

ADOBO SA GATA

Ingredients:

1 whole chicken, cut into serving pieces
1 cup vinegar
1/2 cup soy sauce (optional)
1 whole garlic, crushed
1 tsp crushed pepper
salt to taste
at least 3 cups water
1 cup of coconut milk



PROCEDURE:

1. Combine chicken, vinegar, soy sauce (if adding) garlic, pepper and water in a pot. Bring to a boil then simmers until meat is tender. Chickens raised in the backyard tend to need longer time for cooking so check to make sure that there is enough water to tenderize the meat.
2. When meat is tender, taste the sauce – a great adobo tastes garlicky salty and sour all at the same time. Add the coconut milk and simmer for a few minutes until the coconut milk starts to release oil and mixture becomes creamy.