How to cook Banana in Coconut Milk

INGREDIENTS:

• 10 ripe bananas
• 1/2 cup coconut cream
• 3 cups coconut milk
• 1 cup sugar
• 1 tsp salt

COOKING:

• Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.
• Pour the coconut milk into a pot and cook over medium heat until it boils
• Add the bananas, and cook until soft then add sugar and salt.
• After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.
• Serve the warm bananas in a dessert bowl.

How to cook Fried Rice

Vegetable fried rice the way my father does it.

Yesterday's left-over fried rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into small bits
1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
1/2 c peas (we generally use the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colourHeat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat. This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.

How to cook Bitter Melon

1/2 lb ampalaya (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten Trim away the two pointed ends of the ampalaya and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours.
Drain the ampalaya and rinse the strips under running water. Drain again and pat dry.
Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings.
Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt. Stir and cook as you would scrambled eggs until eggs have reached a consistency you like. Remove from heat, add scallion strips and serve.

How to cook Strawberry Cake

Similar to an all-in-one strawberry shortcake, this easy, delicious cake is perfect for any occasion.

Ingredients:

• 2 1/2 cups miniature marshmallows
• 4 cups mashed strawberries
• 3 oz. pkg. strawberry flavored gelatin
• 1 white or yellow cake mix (2 layer size)
• Oil, water and eggs per package instructions

Preparation:

Heat oven to 350°. Generously grease a 13"x9" pan. Sprinkle marshmallows over bottom of pan. In a bowl, combine mashed strawberries and gelatin then set aside. Make cake batter according to package directions. Spread batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Place cake on a wire rack to cool. When cake has cooled completely, invert onto a large serving plate or foil-covered board or square of cardboard. Cut into squares and serve with whipped cream or whipped topping.
Makes about 12 servings.

How to cook Straberry Jam

Cooking time: 20 mins.

Ingredients

nocoupons

• 2 cups sugar
• 1 large lemon, zested and juiced
• 1 1/2 pints fresh strawberries, hulled and halved

Directions

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
Tips on Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

How to cook Pork Spare Ribs

BARBECUE RIBS

5 lbs. pork ribs (spare ribs) Juice of 1 large lemon 1/4 c. vegetable oil 1 tsp. salt 1/4 c. vinegar 2-3 dashes Tabasco 1 tbsp. Worcestershire sauce Use Hickory in grill - wrapped and vented.Combine all ingredients but ribs. Simmer for 30 minutes. Salt and pepper pork; preheat grill (medium), cook slow, (indirectly). Turn pork every 20-30 minutes. Baste pork with sauce each time. To test pork, cut and if meat is not pink and pulls away from bone, it is ready for great eating. Balance of sauce can be used on meat.

How to cook Pinakbet

Pinakbet or pakbet is a popular Ilocano dish hailing from the northern regions of the Philippines. Pinakbet means shrunk or shriveled. It is considered as a very healthy dish consisting of basic vegetables such as native bitter melon, eggplant, tomato, ginger, okra, string beans and others.
Ingredients:
1/2 cup squash, cubed
5 pcs string beans, cut 3 inches long
5 pcs okra, sliced lengthwise
4 small whole baby ampalaya, only ends are cut off
1/4 cup patani (optional)
6 pcs eggplant, halved
3 pcs tomatoes, quartered
1 tbsp. ginger strips
3 cloves garlic, crushed
2 pcs onions, quartered
1 tbsp. fish bagoong or shrimp paste
1/4 kilo bagnet or pork belly, fried until crispy ( for vegan, replace with fried gluten )
1 cup water
Directions:
1. In a saucepan, arrange the vegetables in the following order: squash, string beans, ampalaya, okra, patani, eggplant, tomatoes, ginger, garlic and onions.
2. Top with bagnet (or pork) and bagoong (fish paste).
3. Add water. Cover and bring to a boil. Lower heat and simmer.
4. Slowly stir with a ladle to make sure that all portions are cooked.
5. Simmer until almost all the liquid is conserve hot. Good for four.