Kitchen Lay's

Sea Urchin..😋

Tara Starbucks Tayo?🤤🤤🤤

Ginataang Santol🤤🤤🤤

Ingredients :

Santol: 5–10 pieces, peeled, seeded, and grated (rind).
Coconut Cream/Milk: 2–4 cups (or 3 cans) for a rich, creamy sauce.
Protein:
14
to
1/2
kg pork (ground, minced, or chopped), often pork belly or shoulder.
Bagoong Alamang: 2–4 tablespoons (fermented shrimp paste) to provide savory, salty flavor.
Aromatics: Garlic (minced), onion (chopped), and sometimes ginger.
Chilies: Siling labuyo (small, hot) and siling haba (long green) for heat.
Seasonings: Cooking oil, black pepper, and sometimes sugar to balance the acidity of the santol.

Preparation Notes:
Santol Prep: Grated santol should be squeezed thoroughly to remove its sour juice before cooking.
Cooking Method: The pork is usually sautéed first, sometimes using the sangucha method (simmering in water until evaporated, then frying in its own fat).
Optional Ingredients: Some recipes add fish sauce (patis) or lemongrass for extra flavor.

Ginataang Saba🤤🤤🤤

Ingredients :

Saba Bananas: 6-10 pieces, sliced or halved.
Coconut Milk/Cream: 1-2 cups (or 1 can, approx. 13.5 oz).
Sugar: 1/2
to 1 cup brown sugar (adjust to taste).
Water: 1/2
to 1 cup for thinning the sauce, if needed.

Common Add-ins (Optional):
Sago (Tapioca Pearls): Cooked and added for texture.
Langka (Jackfruit): Strips of ripe langka added for aroma.
Kamote (Sweet Potato): Cubed, for a hearty addition.
Pandan Leaves: For extra aroma.
Salt: A pinch to enhance sweetness.
Basic Preparation:
Boil the coconut milk in a pot.
Add the sugar, and if using, sweet potato or pandan leaves.
Add the sliced saba bananas. Simmer for 10-15 minutes until soft.
Add in sago or other ingredients if desired, and simmer until the sauce is thick and creamy.