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Tempura

1 lb. medium- raw shrimps
3 sweet potatoes, pared
4 carrots
1/4 lb. fresh green beans
12 scallions
1 bunch parsley
1 cup flour
1 cup water
1 egg, slightly beaten
1/2 teaspoon salt
1/2 cup soy sauce
1 tablespoon prepared horse-radish
Peanut oil

Nangka with Crabs

4 large crabs (alimango)
2 cups finely- sliced unripe nangka
crushed tanglad
1 cup thick coconut milk
1 cup thin coconut milk
crushed garlic
Green onions
Salt to taste

Fish and Sea Foods

The traditional Friday menu consists of mongo and fish (paksiw, escabeche, or tinapa with salted eggs). As a concession to the younger generation, a pot of beans or a dish of pasta may replace the mongo but no meat is served as a main dish on this day.

At any rate, the budget-conscious housewife deserves a respite, if only for one day of the week, from her daily struggle to stretch her food allowance to the limit. By following tradition of serving meatless dishes on Friday, she does not have to rack her brains planning a menu that is both within her budget and acceptable to her family.

Paksiw with Banana Blossoms

1 medium-size tulingan
1 medium-size banana blossom
1/2 cup vinegar
1 medium-size onion, sliced
Crushed garlic and ginger
3 cups water
Salt to taste

Clean the tulingan and cut into pieces of desired sizes. Remove the outer covering of the banana blossom, leaving the yellowish and tender part. Quarter it and slice crosswise. Place the fish and blossom in a saucepan with the other ingredients, except for the vinegar. Cook until the blossoms are tender. Before removing from the fire, add the vinegar.

 

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