Chister Jay B.

Maglasang Grade 4 – Maria Corazon Aquino

Palapa

Ingredients:
o Sakurab, cleaned and dried
o thumb-sized ginger sliced
o birds eye chili depending on the level of spiciness you want
o Salt
o cooking oil you can keep adding up to 1.5 cups
o turmeric powder
o bulbs garlic chopped

Instructions:
1. In a food processor, add sliced sakurab, ginger and chilis. You may do this in batches if you are
making a huge batch. Just keep the processed mixture in a container and mix everything together
later on.
2. When everything is mixed and done, add cooking oil in a pan over medium-high heat. Add chopped
garlic and cook until fragrant.
3. Add the sakurab mixture and turmeric powder (turmeric powder is optional but it adds a nice
color). Let this cook while stirring from time to time to avoid the mixture from sticking to the pan.
It make take up to 15-20 minutes (or until it changes color or cooked).
4. This time, you can add salt and also additional oil (if desired).
5. Let the palapa cool completely before moving a a dry container.
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Chicken Piaparan

Ingredients:
For the coconut milk mixture
o vegetable oil
o red onion, chopped
o cloves garlic, chopped
o red bell pepper, chopped
o palapa
o chicken pieces, cleaned
o salt
o ground turmeric
o coconut milk
o coconut cream

For the shredded coconut mixture

o shredded coconut
o ground turmeric
o vegetable oil
o red onion, chopped
o cloves garlic, chopped
o red bell pepper, sliced into squares
o palapa
o stalk leek, sliced
o salt
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Instructions:
1. Make the coconut milk mixture: Heat oil in a pot over medium-low heat. Sauté onion and
garlic until fragrant. Add bell peppers and palapa and cook for 1 minute.
2. Add chicken pieces and season with salt and turmeric. Cook chicken just until the skin is
lightly browned, about 30 seconds.

3. Add coconut milk and simmer for 15 minutes or until the chicken is completely cooked.
Add coconut cream and simmer for another 5 minutes. Remove from heat. Separate
chicken from the soup.
4. Make the shredded coconut mixture: Combine shredded coconut and turmeric in a bowl.
Toss until the coconut is completely colored yellow. Set aside.
5. Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant. Add bell
peppers and palapa and cook for 1 minute.
6. Add shredded coconut, leeks, and salt; mix for 30 seconds. Add chicken and toss until well
coated in coconut mixture. Serve immediately with coconut soup on the side.

Beef Rendang
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Ingredients:
For the beef marinade
o beef chuck or cubes, sliced into 1-inch pieces
o palapa
o chopped lemongrass (white part only)

For the rendang

o shredded coconut
o vegetable oil
o red onion, chopped
o cloves garlic, chopped
o red bell pepper, sliced
o palapa
o red bird’s eye chilies
o
o stalk lemongrass, bruised and knotted
o bay leaves
o coconut milk
o coconut cream
o salt
o stalk leek, sliced
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Instructions:
1. Make the beef marinade: Combine beef, palapa, and lemongrass in a bowl. Toss well and
marinate for at least 1 hour.
2. Make the rendang: Toast shredded coconut in a dry pan over low heat until browned and
fragrant, about 20 minutes. Use a mortar and pestle to grind the toasted coconut into
granules. Alternatively, you can also use a food processor for this. This is called tiyolo in
Maranao cuisine.
3. Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant. Add bell
peppers and palapa and cook for 1 minute.
4. Add beef and sear until the sides are lightly browned, about 3 minutes per side.
5. Add chilies, lemongrass, and bay leaves. Pour in coconut milk and simmer until beef is
tender, about 1 hour.
6. Add coconut cream and simmer for 5 minutes. Add tiyolo and salt; mix well. Simmer until
mixture is dark and almost dried and coconut oil is rendered, about 15 to 30 minutes. Toss
in leeks and serve immediately.
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Dodol

Ingredients:
o Coconut milk
o Brown sugar
o Rice
o Sticky rice
o Durian (as flavor and is optional)

Instructions:
1. Grind the rice and sticky rice first to become rice flour (do not mix).
2. Mix the rice flour and thin coconut milk.
3. Transfer it to a big pan and then boil. Boil until oily.
4. Melt the sugar and then mix, and continue to boil.
5. Put the sticky rice flour and keep stirring in a circular motion with medium heat.
6. Put the durian flavor. Mix well.
7. As it starts to thicken, put sugar again by spreading using your fingertips.
8. Continue to stir and add milk. Then continue stirring again.
9. Remove the oil that comes out from the sides of the pan. Make sure it’s already firm
and sticky (but does not stick to your fingers when you touch it), before removing it
from the heat.
10. Choose a perfect flat dish, spread the dodol evenly and wait for it to cool down. You
may cut it to desired shapes or roll it for a circular shape.
Chister Jay B. Maglasang Grade 4 – Maria Corazon Aquino

Tinolang Isda (Maranao Version)

Ingredients:
o Fish /
o Palapa
o Bell pepper
o Onion
o Tomato
o Chili
o Turmeric
o Black pepper
o Salt
o Water

Instructions:
1. Grind the palapa
2. Combine all ingredients in a cooking pot except salt
3. Start cooking
4. Add salt
5. Cook for 20 minutes