Banana Chips

Filipino Style Recipe: banana chips is a deep fried slices of bananas until crisp then coated with sugar syrup to have a sweet taste. This is a common homecoming gift(pasalubong) by most Filipinos and usually served as mid-afternoon snack(meryenda).

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 20 minutes

6 pieces plantains, peeled and slice thinly
1 teaspoon salt
1/2 teaspoon turmeric powder
2 cups ice water
1/2 cup water
1/2 cup sugar
cooking oil for frying

1. In a bowl, combine turmeric powder and salt then dissolved in ice water. Set aside.
2. Soak the sliced bananas in a ice water mixture for 5 minutes. Drain.
3. In a frying pan, heat cooking oil then deep fry bananas for 2 minutes or until crisp. Drain on paper towel.

Part 2
1. In a saucepan, boil water then dissolved sugar. Stir until dissolved then let it cool.
2. Dip the fried bananas then drain and let it cool until almost dry. Serve.

Kalamay Ube

Filipino Style Recipe: Kalamay ube is another Filipino dessert and meryenda(mid-afternoon snack) that is commonly sold along the streets. Kalamay ube is a chewy rice purple cake made of purple yum(ube). Purple yum comes boiled, peeled and grated then cook with coconut milk, rice flour and sugar until thick. Sprinkle with coconut curd(latik) then serve warm.

1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract

Part 1
1. On a pot, boil water then cook purple yam for 30 minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Set aside.

Part 2
1. In a pan, pour coconut milk then cook in a low heat. Keep stirring until curdles. Set aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a low heat. Keep stirring until well combined and thickened.
2. In a shallow pan or woven basket, lined a wilted banana leaves then grease with the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve warm.

Bread Roll

Filipino Style Recipe: bread roll is another simple and easy Filipino meryenda(mid-afternoon snack). Bread roll is made of loaf bread slices stuffed with ham, cheese and bell pepper. Dip in beaten egg and roll over bread crumbs then fry until brown.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15 minutes

12 slices of loaf bread
2 eggs, beaten
3 cups bread crumbs
cooking oil for frying

12 strips of cooked ham
12 strips of cheddar cheese
12 strips of bell peppers(optional)

Part 1
1. Cut off the outer layer of the bread then flatten using a rolling pin.
2. Arrange the filling over the bread then roll.
3. Dip the roll in beaten egg then roll in bread crumbs. Set aside.
4. Repeat the procedures for remaining slices.

Part 2
1. In a frying pan, heat oil then fry each roll for 1-2 minutes or until browned.
2. Drain on paper towels then cut into half and arrange in a serving plate. Serve.

Buko Pandan

Filipino Style Recipe:buko pandan is another popular Filipino dessert that usually served in any occasion specially during Holidays. It is made of young coconut strips and pandan flavored gelatin mixed with cream and condensed milk.

Estimated time of preparation and cooking: 10-15 minutes(plus draining time)
Good for  5-8 persons

2 cups young coconut, shredded into strips
1 pack gulaman(sweetened pandan flavor)
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence

1 bottle clear nata de coco(optional)
1/2 cup tapioca pearls(sago), cooked(optional)

Part 1
1. Prepare gulaman based on package instructions.
2. Cut into small cubes. Set aside.

Part 2
1. In a large bowl, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for 3 hours or overnight before serving.

Baked Buttered Tahong

Filipino Style Recipe: baked buttered tahong or halaan is another easy and simple seafood appetizer dish. Normally the tahong comes stir fried or boiled until shells open and discard the top cover. Top with butter, garlic and grated cheese then baked until melted.

Estimated time of preparation and cooking: 20-25 minutes
Good for 3-4 persons

1 kilo large tahong(mussels) or halaan(clams)
1/2 cup butter, softened
5 gloves garlic, finely chopped
salt and pepper to taste
1 thumb-sized, ginger, minced(optional)
1/2 cup chopped parsley(optional)
1/2 cup grated cheese(quick melt)(optional)

Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain and remove top shell. Set aside.

Part 2
1. In a bowl, combine butter, garlic, parsley, salt and pepper. Mix well.
2. Top each mussel meat with mixture and grated cheese then arrange on baking tray.
3. Bake over 250 Fahrenheit for 15 minutes.
4. Remove from the oven and transfer to a serving plate. Done.

Mango Sago

Filipino Style Recipe: mango sago is a refreshing dessert that usually served during summer season. Usually the ripe mangoes cut into cubes then mix with mango juice, milk, sugar and tapioca pearls.

Estimated time of preparation and cooking: 20-25 minutes(plus soaking time)
Good for 3-4 servings

2 sweet ripe mangoes, peel and cut into cubes
4 tablespoons tapioca pearls(sago), soak in water for 3 hours
125 ml evaporated milk
200 ml mango juice
50 ml water
3 tablespoons sugar

Part 1
1. In a pot, boil water on medium heat then add tapioca pearls. Cook for 15 minutes.
2. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
3. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. Blended the half of mango cubes, mango juice, sugar, water and milk.
2. Transfer to mixing bowl, Add remaining mango cubes and tapioca pearls and stir until well blended.
3. Refrigerate before serving.

Ube Halaya

Filipino Style Recipe: Ube Halaya is a Filipino dessert made from purple yam. The purple yam comes boiled, peeled and grated. Cook with condensed milk and evaporated milk until thick.

1 kilo purple yam(ube)
2 cans(12 ounces) condensed milk
1 can(14 ounces) evaporated milk
1 teaspoon vanilla extract
1/2 cup butter

Part 1
1. In a pot, arrange purple yam and pour water. Bring to boil for 30 minutes or until tender.
2. Drain and let it cool. Peel and grate the purple yam.

Part 2
1. In a pan, melt butter in a low heat and add condensed milk, evaporated milk and vanilla extract. Mix well.
2. Add grated purple yam and cook for 30 minutes or until becomes really thick.
3. Transfer to shallow pan and let it cool.
4. Refrigerate for 2 hours then serve.

1. You may also used powdered purple yam, available in grocery stores.

Buchi or Butsi

Filipino Style Recipe: Buchi is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Rolled in sesame seeds then deep fried until golden brown.

1 1/2 cups sweet rice flour
1/8 teaspoon salt
3/4 cup water
1/2 cup sweet red bean paste
1/2 cup sesame seeds
cooking oil for frying

Part 1
1. In a bowl, combine flour, salt and water. Mix well until dough like.

Part 2
1. Divide a dough into small pieces and make a ball shape.
2. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of sweet red bean paste.
3. Fill in the center of dough, seal and roll it until the shape is round.
4. Roll the dough over sesame seeds.

Part 3
1. In a pan, heat oil and deep fry the dough for 3 minutes or until golden brown.
2. Drain on paper towel then serve.

1. Sweet red bean paste is available in grocery stores. But if you prefer to do it by yourself, here’s the recipe on how to make a sweet red bean paste.