Archive | June 2011

Minatamis na Saging

Minatamis na Saging is a dessert dish using plantains  or “saging na saba”, sweetened by cooking  in a caramelized mixture of water, brown sugar, salt, and vanilla extract. “Saging na saba” is abundant in almost all markets in the Philippines  but very rare  in places  like where we are currently residing.  Beside the fact that it is a quick and easy to prepare recipe I intend to preserve the dish for a more longer consumption.

Preparation time: 15 minutes


  • 12  pieces plantains (saging na saba)
  • 3 cups brown sugar
  • 5 cups water
  • 3 teaspoons vanilla extract (optional)
  • 3/4  teaspoon salt

Instructions for cooking:

  1. Boil a pot/ pan of water (large enough)
  2. Add brown sugar and stir until diluted.
  3. Add salt and vanilla extract and mix.
  4. Add “saging na saba” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until thickens.
  5. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

This entry was posted on June 24, 2011. 4 Comments

Adobong Pusit

Squid known as “pusit” in Filipino is best cook  using the popular adobo method. Squid is sauteed in garlic, onion, ginger and tomato then boiled in soy sauce and vinegar, this brings in an awesome array of flavors that will surely activate your taste buds. Any squid will do for this recipe though, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork.

Try this recipe and your surely have the best meal ever!



  • 1 kilo squid (medium size – cut into halves; large size – cut into 3 parts)
  • 1/3 cup vinegar
  • 1 onion; chopped
  • 1 tomato; chopped
  • 1 thumb size ginger; chopped (foot thumb size)
  • 4 cloves garlic; crushed
  • 1/2 cup soy sauce
  • 2 tablespoon cooking oil
  • 6 to 8 pcs. green chili
  • 1/2 teaspoon ground pepper
  • 2 tablespoon oyster sauce Mama Sita
  • 1 pinch monosodium glutamate (vetsin)  – Optional
  • 1 tablespoon Maggi Magic Sarap
  • 1 pinch salt to taste

Cooking Instructions:

  1. Wash and clean the squid by removing the eyes, membrane, and stomach.
  2. In a skillet, sauté garlic until brown, then add the onion, ginger and tomato. When onion becomes translucent, add the squid and boil with soy sauce, vinegar & pepper.
  3. Simmer for 10 minutes or until the squid is tender.  Add green chili, oyster sauce and season with maggi magic sarap & vetsin. Add salt according to taste.
  4. Simmer (in medium heat) until a thick broth is formed, do not overcook.
  5. Serve hot with plain rice.

This entry was posted on June 21, 2011. 3 Comments