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| http://philippinesfoodrecipes.blogspot.com |
Filipinos have been used to taking snacks. It has been a part of their meal. Merienda is one of these snacks which are usually done in the morning or in the afternoon. Merienda in the morning is a snack taken amidst breakfast and lunch usually at 9 or 10 o'clock while merienda in the afternoon is a snack taken amidst lunch and dinner usually at 3 or 4 o'clock. But nowadays, Filipinos are not following this patern anymore. Snacks are taken anytime they want for as long as they crave for food. It is one of the innovations of the new generation today. They have already inclined to what the youth called "foodtrip". I can consider myself as one.
Here are some of the commom Filipino merienda:
MARUYA (Banana Fritters)
Ingredients:
* 1 cup filtered flour
* 1 tsp baking powder
* 1/2 tsp salt
* 2 tbsp sugar
* 2 tsp cinnamon
* 4 tbsp milk
* 1 tsp vanilla
* 1/3 cup water
* 1 egg, beaten
* 4 ripe bananas, saba
* 1/2 cup cooking oil
* powdered sugar
* chocolate syrup
* ice cream (vanilla flavor)(optional)
Cooking Instructions:
1). Sift flour, baking powder, salt sugar and cinnamon.
2). Add milk, water, vanilla and egg to the dry ingredients and mix until batter is smooth.
3). Peel the bananas and slice lengthwise into 4 pieces.
4). Dip in the batter and roll lightly in flour. Deep fry in cooking oil, browning evenly.
5). Drain and serve with powdered sugar, chocolate syrup and vanilla ice cream if desired.
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| lafang.mikemina.com |
* 1 cup filtered flour
* 1 tsp baking powder
* 1/2 tsp salt
* 2 tbsp sugar
* 2 tsp cinnamon
* 4 tbsp milk
* 1 tsp vanilla
* 1/3 cup water
* 1 egg, beaten
* 4 ripe bananas, saba
* 1/2 cup cooking oil
* powdered sugar
* chocolate syrup
* ice cream (vanilla flavor)(optional)
Cooking Instructions:
1). Sift flour, baking powder, salt sugar and cinnamon.
2). Add milk, water, vanilla and egg to the dry ingredients and mix until batter is smooth.
3). Peel the bananas and slice lengthwise into 4 pieces.
4). Dip in the batter and roll lightly in flour. Deep fry in cooking oil, browning evenly.
5). Drain and serve with powdered sugar, chocolate syrup and vanilla ice cream if desired.
*recipe source: http://philippinesfoodrecipes.blogspot.com
In Bicol particularly here in Albay, it is called sinapot or baduya. I remember one time when I was about to go home, I can't help myself from craving for it as I saw delicious display of it along Bagtang road in Daraga. I suddenly feel hungry as I stare at the banana fritters being fry in a pan. Though I was not really intended to buy, I have bought one to satisfy my craving. It is really enticing in the way it is arranged and served wrapped with banana leaf that makes it look so pinoy.
BANANA CUE
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| www.marketmanila.com |
about 15 pieces of banana saba type
bamboo bbq sticks
half a kilo of brown sugar
half a liter of cooking oil
Procedure:
Peel your bananas. Heat your deep frying pan with half a liter of oil. Once the oil becomes very very hot, put gently all your bananas (it depends on the size of your frying pan). Cook your bananas by mixing them constantly, after about three to five minutes add your brown sugar. It will melt and caramelize. Continue mixing gently the caramel and the bananas. If you wish a caramel well melted on your bananas, you can continue cooking this for about five more minutes. Or should you prefer a crunchy sugar coating on your bananas, you should immediately cut the fire. Take them off one by one and let the oil drip. Skew them on your bamboo sticks, approximately 3 bananas per stick.
*recipe source: http://www.filipinofoodstore.com
KALINGKING (Potato Fritters)
Just like baduya/ maruya/ banana fritters, kalingking is also a kind of sinapot in Bicol. It only differs in a way that kalingking is made from camote but the process of preparation are almost the same.
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| capalonga.blogspot.com |
1 kilo sweet potatoes
3/4 cup brown sugar
3 cups rice flour or all-purpose flour
1 cup water
1-1/2 cups corn oil for deep frying
Preparation Procedure:
1. Peel sweet potatoes and cut into thin strips.
2. Add sugar and flour to water and stir well.
3. Add sweet potatoes to sugar and flour mixture and mix with a wooden spoon until well-coated.
4. Heat oil in a frying pan.
5. Scoop about 3 tablespoons of the mixture into a shallow saucer.
6. Flatten with the back of a spoon and slip into hot oil.
7. Fry until golden brown.
*recipe source: http://www.ex-designz.net
My grand mother is very fond of cooking sinapot especially in the afternoon. Kalingking is one of my favorite among her cookings. When I was young, she usually allow me to sell her sinapot and give me kalingking as a compensation. Though she usually give me only one, it's already a just compensation for me because I love kalingking. :)
GINATAANG HALO HALO
Ingredients :
* 6 saba bananas
* 4 yellow kamote (sweet potatoes)
* 5-6 gabi (taro)
* 1 c. of small dried sago (tapioca balls)
* 4 c. of coconut milk
* 3/4 to 1 c. of white sugar
* 1/2 tsp. of salt
* a pinch of anise seeds (optional)
Preparation Procedure:
1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).
2). Boil about 3 cups of water in a saucepan. Add the gabi.
3). Cover and simmer for 10 minutes, stirring occasionally.
4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.
5). Cover and simmer for 10 minutes, stirring every few minutes.
6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.
7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.
8). Cool for a few minutes before serving.
recipe source: http://philippinesfoodrecipes.blogspot.com
One thing I can't forget about ginataang halo halo is when I squabbled with my ate(older sister) just for a cup of it.
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| rapsa.ph |
* 4 yellow kamote (sweet potatoes)
* 5-6 gabi (taro)
* 1 c. of small dried sago (tapioca balls)
* 4 c. of coconut milk
* 3/4 to 1 c. of white sugar
* 1/2 tsp. of salt
* a pinch of anise seeds (optional)
Preparation Procedure:
1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).
2). Boil about 3 cups of water in a saucepan. Add the gabi.
3). Cover and simmer for 10 minutes, stirring occasionally.
4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.
5). Cover and simmer for 10 minutes, stirring every few minutes.
6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.
7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.
8). Cool for a few minutes before serving.
recipe source: http://philippinesfoodrecipes.blogspot.com
One thing I can't forget about ginataang halo halo is when I squabbled with my ate(older sister) just for a cup of it.
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