I am fond of these foods.
1. Puto is a kind of steamed rice cake in Philippine cuisine derived from the Southern Indian dish Puttu. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands. (Wikipedia)
2. Kutsinta –
Puto kutsinta or kutsinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.- Wikipedia
3. Maguindanaon Tuna Pastil–
I love the Tuna pastil.
Here’s how to do it:
Tuna (1 kilo)
Onion (Half an onion, thinly sliced)
1/2 cup Coconut or olive oil (or plain cooking oil)
Soy Sauce (¼ cup)
¾ cup Vinegar
½ tsp. Black Pepper
Salt to taste
4 Cups of White Rice
Banana Leaves for wrapping
- Cook rice then set aside.
- Slice tuna and boil until the meat is tender.
- Let the meat cool before making it into flakes.
- Put oil in a pan then sauté the sliced onions in low fire. When the onions turn transparent, add the flaked tuna meat, salt, and black pepper.
- Cook for 10 minutes before adding the vinegar and soy sauce. Continue to cook until the oil comes out.
- Put rice in banana leaves and top it with the tuna flakes then wrap.
This basketful of mangoes was given by my brother, Datu Ma-arouph. I love eating mangoes with my bare hand. I enjoy every minute of it when I eat at home. Otherwise, if in public places and to avoid getting messy, I eat it with spoon.