I love Globe’s SuperSurf!

In case you’re wondering why I mentioned Globe Telecom’s SuperSurf promo, I’m posting this article using my laptop while it’s connected to my Samsung Galazy SII on tether…and it’s fast! I simply subscribe to Globe SuperSurf Plan 999 and I can now stay online all day, anywhere I am, anywhere I go for 30 glorious days. Do you want to know how? Just dial *143# on your phone, press 5 for Surf promos, and choose the promo that you want. It’s as easy as that!

Now, that’s beyond amazing!

-oO0-

On today’s recipe, we have Minatamis na Saging or Kusilbang Saging. If the word kusilba is alien to you, it’s the Tagalog word for preserves, as in fruit preserves, such as jams and marmalades.

Minatamis na Saging is mouth-watering and very easy to prepare. This is your basic recipe for Saging con Yelo and also one of the ingredients of our favorite Halo-halo. Personally, I like Minatamis na Saging served as it is.

So, to make this sweet, simple, and short, check out the recipe below for Minatamis na Saging.

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Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.

In Malabon, the town where I grew up, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.

On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.

If you want to learn how to prepare palitaw, refer to the recipe below:

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This is a popular type of clam locally known as kabya. I’m not sure if it’s the same thing as nylon shells, but the appearance seems identical. I love clams because their refreshing and nutritious. They’re known to be good sources of iron and other vitamins and minerals.

Now, when buying clams and mussels, make sure that they are alive. Shells of live clams are closed. If they’re open, they should close once you tap them. If they don’t close, that means they’re dead. Also, avoid clams with cracks on their shells. After cooking, fresh clams and mussels should open. If they don’t, that also means they’re dead. Discard them.

The recipe below is known simply as Kabya or Kabya Soup. Unlike clam chowders, it is simply cooked to create a tasty broth. Definitely one of my favorites. The photo is courtesy of Larry Cayco. The recipe by Mrs. Trinidad Cayco.

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It’s a rainy Sunday which I spent sleeping most of the day. Aside from the typhoon in the country that somehow signaled the end of summer season, today is also a Mother’s Day. So Happy Mother’s Day to my mother and to all mothers who read this blog.

On this post, I give you the second recipe of Mrs. Trinidad Cayco (which is pretty much the same recipe of lola) whom apparently celebrated her 54th wedding anniversary with her husband this week. 54 years, guys! That’s like 13 Olympic Games or Ghana’s number of years of independence.  So that’s another reason for celebration. Happy Anniversary, Larry’s nanay and tatay!

Anyway, today’s recipe is Ginisang Sitaw at Kalabasa or Stir-fried String Beans and Squash. When I was younger, I was a picky eater. Vegetables are at the bottom of the list of my favorite foods. But what kid likes vegetables anyway? There are, however, some exceptions to the rule — I like sitaw and kalabasa. So here’s the recipe of my two favorite vegetables in one dish.

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I spent my Holy Week at my best friend Larry’s house in Malabon, pretty much my second home since I moved out of the town. The Cayco residence is fortunate for having Aling Trining, Trinidad, or nanay as we fondly call her. She is actually Larry’s grandmother, and like my own lola, she also does magical things in the kitchen. The next three recipes that will be featured on this site will be by her.

Malabon and its neighboring city Navotas are known for its abundant fresh seafood. Since the historical times, the seafood and fish industries are still very much alive. Not to mention, small scale industries that produce the best quality fish sauce (patis), vinegar, and shrimp paste (bagoong) — some of the key ingredients of the many dishes that the sister cities are known for.

Since it was Holy Week, Larry’s nanay prepared this very quick and simple seafood dish. Halabos na Hipon is shrimp cooked in its own broth. The size of the shrimp depends on you. Of course, the bigger the size, the more expensive it is. Smaller shrimps are, in a way, preferred because the head is usually consumed too. Not one part of the shrimp is wasted. This is because removing the shell and the head will just leave you a tiny piece of meat. But then again, some people (like Larry) prefers a headless shrimp so it’s up to you if you want it removed or not. Just don’t forget to dip it in vinegar with ginger for some added zest.

Photo below was taken by Larry before the shrimps were devoured. The recipe courtesy of Mrs. Trinidad Cayco.

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