Maja Blanca Recipe

Author: Vanjo Merano

Cuisine: Filipino Recipe
Prep time: 8 mins
Cook time: 35 mins
Total time: 43 mins
Serves: 8
Ingredients

4 cups coconut milk

cup cornstarch

14 ounces condensed milk

cup fresh milk

cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

Instructions
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are
evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden
spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!

Bibingka Recipe
Ingredients

1 cup rice flour

1/8 teaspoon salt

2 1/2 teaspoon baking powder

3 tablespoons butter

1 cup granulated sugar

1 cup coconut milk

1/4 cup fresh milk

1 piece salted duck egg, sliced

1/2 cup grated cheese

3 pieces raw eggs

Pre-cut banana leaf

Cooking Procedure
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.

5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
14. Serve. Share and enjoy!

Binagoongang Baboy Recipe (Pork in Shrimp Paste)

Author: Vanjo Merano
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 4
Ingredients

1 lbs. pork shoulders, cut into cubes

cup shrimp paste (cooked)

2 medium plum tomatoes, diced

1 large yellow onion, diced

1 teaspoon minced garlic

2 cups beef broth

1 medium Chinese eggplant, sliced

teaspoon ground black pepper

3 tablespoons cooking oil

Instructions
1. Heat the oil in a cooking pot.
2. Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate.
Set aside.
3. On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and
tomatoes are soft.Note: add more cooking oil if needed.
4. Add the pork slices in. Cook until the color of the pork turns light brown.
5. Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.
6. Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still
be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.
7. Add the fried eggplant.
8. Tranfer to a serving plate.
9. Serve. Share and enjoy!