Post Views: 40,606 KURUKOD OF EASTERN SAMAR (CASSAVA SUMAN WITH COCONUT FILLING) INGREDIENTS: For the coconut filling: 1 cup grated coconut (mura na niyog) 1/2 cup brown sugar For the suman: 1 kg fresh cassava or kamoteng kahoy 3/4 cup brown sugar banana leaves, wilted 1 tsp vanilla (optional) Cooking Equipments needed: Pan Pot Grater… Continue reading KURUKOD (Cassava Suman with Coconut Filling)
Post Views: 12,957 An indigenous Filipino dish made from banana blossoms, sautéed in garlic and onion and boiled in a rich and creamy coconut milk, seasoned with salt and pepper for finale. You can also add pork or any meat if you want. Ginataang Puso ng Saging (Banana Blossoms in Coconut milk) INGREDIENTS: INSTRUCTIONS: YOU MAY… Continue reading Ginataang Puso ng Saging (Banana Blossoms in Coconut milk)
Post Views: 13,347 Ingredients: 4 pcs. alimango, medium sized 2 cups coconut milk 1 large chopped onion 3 cloves minced garlic 1 cup kalabasa (squash), cut into cubes 5 strips sitaw (string beans) cut to 3 inches salt and pepper to taste 2 pcs. red chili (siling labuyo) 3 tbsp. cooking oil Instructions: Saute garlic… Continue reading Ginataang Alimasag (Crabs in Creamy Coconut Milk)
Post Views: 7,011 Yield: 24 chocolate bites Coconut White Chocolate Fudge INGREDIENTS: 1/2 cup melted cocoa butter (3.5 oz by weight) 1/4 cup coconut oil 1/4 cup raw honey 1 tsp. vanilla extract 1 Tbs. coconut butter 2 tsp. coconut flour Pinch of sea salt INSTRUCTIONS: Melt the cocoa butter and coconut oil together in… Continue reading Coconut White Chocolate Fudge
