Banana Blossom (Puso ng Saging) Patties: No Meat, Just 100% Banana Blossom!

In cooking Banana Blossom Patties, you’ll need the following:

1 banana blossom (chopped)

1/4 cup flour

2 eggs

cooking oil

3 cloves of garlic (chopped)

1 onion (chopped)

salt and pepper to taste

seasoning (magic sarap)

Instruction:

Of course, peel the banana blossom until what’s left is the part where you will see the lightest shade of the banana blossom. It was somehow tricky for me to determine if I was still peeling the outer skin because I really could’t tell which part goes to the pan and which part goes straight into the trash bag.

Okay, going back. After chopping the banana blossom into tiny pieces,  Mix all the ingredients together–flour, eggs, onion, garlic, salt and pepper, and seasoning.

In your frying pan, pour the vegetable oil and wait until it’s hot enough to fry the banana blossom burger patties. When you’re done, you may even make it more delectable if you dip it with mayo salad dressing.

Banana blossom patty is also great for snack. Instead of the usual beef burger we eat for snacks, why not try this healthy alternative? I am sure your kids will love it too.enjoy!

Paksiw na Isda ( Fish in Vinegar Sauce)

Hi, Guys! Just want to share my father's Paksiw na isda recipe. One of the most common Filipino dishes that is very easy to prepare and cook :)

Let me share to you the ingredients

• 1kl. Fish (right side image it's danggit in English rabbit fish) 
• 1 ginger root :crushed 
• 1 head garlic ; crushed 
• 1 cup vinegar 
• 3/4 cup water and salt to taste 

These are just the things to prepare :)


Cooking :
Arrange fish in a skillet. Top with ginger and garlic 
Add vinegar and bring to a boil. Add water, cover, and simmer until the fish is cooked. 
and salt to taste and served :) 

Are you ready to prepare your own Paksiw na isda?

My SWEET POTATO YOUNG LEAVES SALAD (Talbos ng Kamote Ensalada)

Last night have to think something to eat that no need to cook by oil so, i came up picking some Talbos ng kamote in english Sweet potato young leaves :) in our backyard. Here are some recipes and health benefits of the sweet potato. Enjoy!

The only plant with iodine.

High in calories and vitamin A.

Lowers blood sugar and cholesterol in patients with type 2 diabetes.

Remedy for constipation and stomach distress.

Fungicide (a substance used to destroy or inhibit the growth of fungi).

Demulcent (soothes irritated or inflamed skin or internal parts of the nose, mouth, or throat).

Convalescence (gradual return to good health after an illness or medical treatment, or the period spent recovering).

Aactericide (destroys bacteria).

Promotes and regulates bowel movements.

Aphrodisiac. 

SWEET POTATO YOUNG LEAVES SALAD (Talbos ng Kamote Ensalada)
Sweet potato young leaves or talbos ng kamote
1 tomato, diced
1 onion, diced
Vinegar
Rock salt and pepper to taste
1 teaspoon sugar

PROCEDURE 

-Cut first the leaves and soft stem only 

-Wash with running water 

-Then steam the talbos ng camote for 3 minutes drain then set aside 

-Top the drained leaves with tomato,onion,ginger,vinegar and pepper.Toss lightly to just combine. Taste and adjust seasoning 

-Serve :) 

Perfect side dish with Fried Fish!!! Yummy!!! 

This is a very simple salad widely made in lots of Filipino homes throughout the country. Talbos ng kamote or kamote tops are the leaves of our native sweet potato plant. You can use them in soups or stews (like munggo guisado), but I love them this way. Steamed lightly and tossed with bagoong alamang (shrimp paste), young native sibuyas (like shallots), kamatis (native tomatoes, not the huge salad ones you get at the supermarket), ginger, and a little drizzling of vinegar, it is a delicious reminder of why I love my native Filipino salads – salty, sour, a little tang from the tomatoes (which never become as sweet as their Western cousins), and the assertive pungency of raw onions. The combination of the steamed greens and the other, uncooked, vegetables results in something that is both crisp and yielding, a quality that a lot of our local salads have – more of which I hope to share with you as this blinding heat continues to descend. 

:) :)

Food Trip