PUTO

1 c. rice flour 1 stick butter 3 eggs 1 1/4 c. sugar 2 tsp. baking powder 1 c. Bisquick 1 (19 oz.) can coconut milk 1 tsp. vanilla 1/2 c. milk 1/2 tsp. salt

Mix all the ingredients to form a batter and pour in a deep baking pan (round) 2/3 full and cook in a steamer for 45 minutes.

TURON SABA

12 pieces saba bananas native lumpia wrapper light brown sugar flour and water to seal the edges langka in slivers (optional)
Procedure: 1. Peel saba bananas 2. Prepare the lumpia wrappers to fit the peeled saba. Half a portion of the wrapper 3. The half wrapper will be used to roll the turon in case of breaks in the wrapper 4 . Roll the bananas in sugar. 5. if you want, add a sliver of langka on top of the saba 6. Roll the saba on the lumpia wrapper and double wrap if needed. 7. Pan fry gently the turon till these are caramelized and crispy. Drain to remove extra oil.

GINATAANG KALABASA INGREDIENTS

GINATAANG KALABASA INGREDIENTS 1/2 kilo kalabasa (squash), cubed 6-8 sitaw stalks, cut into 2-inch lengths 4 cloves garlic, minced 1 medium-sized onion, sliced 1 cup shrimp meat or cubed pork 2 1/2 cups thin coconut milk 1 cup thick coconut milk salt and pepper to taste oil for sauting

GINATAANG KALABASA PROCEDURES 1. In a saucepan, saut garlic until light brown. Add onions and shrimp (or pork). Mix well. 2. Pour in thin coconut milk. Add kalabasa and sitaw. 3. Season with salt and pepper according to taste. 4. Simmer until vegetables are done but not overcooked. Pour in thick coconut milk, then remove from heat.