Yellow Corn Roll

Ingredients:

• 4 cups yellow corn
• 2 pieces young coconut, grated fine
• Sugar as desired
• ½ cup skim milk (maybe omitted)
• 1-cup thick coconut milk
• 2 tbsp. Margarine
• Cinnamon or any desired flavoring

Procedure:

• Mix well and cook for 5 minutes until thick and sticky.
• Wrap in young banana leaves that have blanched.

Estofado

Ingredients:

• 1/3-kilo gluten
• 4 pieces ripe bananas (SABA)
• 1 piece carrot cut in pieces
• 3 cloves garlic, crushed
• 2 pieces onions, quartered
• 2 pieces red sweet pepper, peeled
• 1 piece bay leaf
• ½ cup calamansi juice
• Salt to taste
• 1-teaspoon vetsin

Procedure:

• Fry the gluten until golden brown. Cut bananas crosswise into 1-centimeter pieces. Fry until brown and set aside.
• To the gluten, add onions, bay leaf, salt and vetsin to taste, when the oil sizzles add calamansi juice and enough water to cover.
• Let boil 5 minutes and then reduce heat. Add carrots and quartered peppers. Continue cooking until vegetables are done and the sauce is of desired consistency. Serve hot.

Ampalaya with Coconut Milk

Ingredients:

• 1 coconut
• 3 medium-sized ampalaya
• 2 cloves garlic, crushed
• ½ teaspoon vetsin

Procedure:

• Wash ampalaya well and slice into ¾ inch squares after removing seeds.
• Do not wash after slicing. Extract milk from coconuts, using 2 cups water.
• Cook coconut milk with crushed garlic cloves. As soon it begins to form, add ampalaya.
• Continue cooking with out stirring, until ampalaya is just crisp and tender.

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