Bicol express

25pcssilingpangsigang(greenfingerpeppers),seededand
sliceddiagonally
kiloliempo,diced
3clovesgarlic,chopped
1pcmediumonion,sliced
6slicesluya
1cupfreshalamangorcupbagoong
1cupwater
2slicescannedpineapple,diced
1cupcannedcoconutcream
2TbspLadysChoiceMayonnaise

Directions
1. Removeseedsofsilingpangsigang,slicethinlyand
diagonallythensoakinsaltedwaterfor30minutes.Rinse
wellthenstrain.Thisprocessremovesthespicinessofthe
sili.
2. Inasaucepan,heatporkliempoandallowfattocomeout.
Addgarlic,onion,andluya.Then,addalamangorbagoong.
Fryalittle.
3. Add1cupwaterandcookuntilporkistender.
4. Addthesilinghabaandthedicedpineapple.Cookuntil
almostdry.Addcoconutcreamandcookuntilalittledry.
5. Add2TbspofLadysChoiceMayonnaiseandcookuntilsauce
thickens.

Banana cupcakes

Original recipe makes 14 cupcakes

3 bananas, mashed

1 cup white sugar

2 eggs, lightly beaten

3/4 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking soda

3 tablespoons buttermilk

1 cup chopped pecans(optional)

1 cup confectioners' sugar, or as needed

1.
Preheat oven to 300 degrees F (150 degrees C). Grease
14 muffin cups.
2.
Lightly beat bananas and white sugar together in a bowl
until smooth; add eggs, one at a time, until incorporated.
Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in
flour, baking soda, and buttermilk; mix well. Fold in pecans.
Pour batter into the prepared muffin cups.
3.
Bake in the preheated oven until a toothpick inserted in
the center of a cupcake comes out clean, 20 to 30 minutes.
Sprinkle cupcakes with confectioners' sugar.

Pansit palabok

2 tbsp cooking oil

1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
cup tinapa flakes (smoked fish)
cup chicharon (pounded)
2 hard boiled eggs,sliced
cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Soak the rice noodles in water for about 15 minutes. Drain and set aside.

Cook the sauce by heating a saucepan. Pour-in the cooking oil.

When the oil is hot enough, put-in the ground pork and cook for about 5 to 7
minutes

Dilute the annato powder in pork broth then pour the mixture in the saucepan.
Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to
bring-out the color)

Add the shrimp cube and stir and simmer for 3 minutes

Add the flour gradually while stirring.

Add the fish sauce and ground black pepper then simmer until sauce becomes
thick. Set aside.

Meanwhile, boil enough water in a pot.

Place the soaked noodles in a strainer (use metal or bamboo strainer) then
submerge the strainer in the boiling water for about a minute or until the noodles
are cooked. (make sure that the noodles are still firm)

Remove the strainer from the pot and drain the liquid from the noodles.

Place the noodles in the serving plate.

Pour the sauce on top of the noodles then arrange the toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!

Number of servings (yield): 6

Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell
the shrimp and remove the head. Crush the head of the shrimp and use the juice
instead of the shrimp cube.