“Puto at iba pa”


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


  1. Cook rice then set aside.
  2. Slice tuna and boil until the meat is tender.
  3. Let the meat cool before making it into flakes.
  4. 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.
  5. Cook for 10 minutes before adding the vinegar and soy sauce.  Continue to cook until the oil comes out.
  6. Put rice in banana leaves and top it with the tuna flakes then wrap.


image (4) 

4. Mangoes

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.