Sweet Potato Fries

My sister-in-law gave me some of her sweet potato harvests freshly uprooted from the soil somewhere in the Malasag area. I made them into fries!

Adobong Sitaw

String Beans are my son's favorite. He likes it cooked adobo-style, hence, Adobong Sitaw. {"Sitaw" is the tagalog term for "string beans"}. But he's kind of choosy. He wants this vegetable dish oily, with vibrant green color and with crunch. So I tend to put more oil than I normally do. And to retain the color, I don't cover the pan with lid. I set the heat to moderate high and do the tossing. I'm not an expert with this. I only imitate those master chefs out there doing their stuff. In the long run, I'll get used to it and I'll "master" minus the "chef". LOL!

Saging Mantikilya


Saging Mantikilya reminds me of my cousin, Ate Jing. She used to always treat me at one particular native coffee shop in the city before. And this is what we usually had per visit. 

That time when each raw banana was sold in the market at 25 centavos each, they sell at 4.00. 

I decided to make my own Saging Mantikilya one fine day. The result was not satisfactory for the novice me, though. All got burned. But after repeated trial and error, I eventually learned.

Here's my own Saging Mantikilya recipe:


10 pcs.      Ripe bananas, large
3/4 cup      Evaporated milk
2 T.           Butter or margarine
2 cups       Water
2/3 cup      Granulated sugar
1/8 cup      Cornstarch(dissolved in 1/8 cup water)

Put all the ingredients in a pot, except for the last two ingredients. Bring to a boil once and then simmer in reduced fire. Make sure to check the bottom so that the bananas don't get scorched. When cooked, add the cornstarch. Cook for another minute. Serve warm.

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