Creamy Mais Maja

Blanca

Ingredients

2 cups coconut milk

cups fresh milk
1 can (7.6 ounce) table cream (all-purpose cream and heavy whipping cream can be
used)
1 cup sweet corn cream style
6 tablespoons granulated white sugar
6 tablespoons cornstarch
7 ounces (1/2 can) condensed milk
cup latik

Instructions
1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch
mixture from step 1. Continue to cook while stirring until the texture thickens to a
paste-like texture.
4. Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
5. Top with latik.
6. Slice into serving pieces.
7. Serve. Share and enjoy

Nilupak

Ingredients

1 lb. grated cassava

1 cup shredded coconut
1 can (14 oz.) condensed milk
3 tablespoons salted butter, softened
teaspoon salt

Instructions
1. Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix
well.
2. Place the mixture in a pan. Start to heat the pan and cook the mixture in low to
medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking.
3. Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop
the molded mixture in a serving plate lined with cut banana leaves and shredded
coconut.
4. Top with butter. Serve. Share and enjoy!

Laing

Ingredients

1 pack (3.5 oz or 100g) dried taro leaves

6 cups (3 cans) coconut milk
2 cups (1 can) coconut cream
cup shrimp paste (bagoong or balaw)
lb. pork shoulder, thinly sliced
5 to 7 pieces red chilies
1 medium yellow onion, sliced
cup sliced ginger
8 cloves garlic, crushed

Instructions
1. Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a
cooking pot. Heat the pot and let it boil.
2. Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and
simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the
ingredients from sticking at the bottom of the cooking pot.
3. Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut
milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it
can absorb more coconut milk.
4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for
to 10 minutes.
5. Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12
minutes more.
6. Transfer to a serving plate. Serve.
7. Share and enjoy!

Bicol Express

Ingredients

3 cups coconut milk

2 lbs pork belly, cut into strips
cup Shrimp Paste
1 tbsp Garlic, minced
6 pieces Thai chili or Serrano pepper
3 tablespoons minced ginger
1 medium onion, minced
2 tablespoons cooking oil
Salt and Pepper to taste

Instructions
1. Heat a pan and then pour-in the cooking oil.
2. Saut the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes
light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is
tender
6. Add salt and ground black pepper to taste
7. Serve Hot. Enjoy!