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Recipes Bambanti

This document provides recipes for several drinks and dishes: - A guava coconut drink that is made with coconut water and guava juice, with optional additions of sugar syrup. - A cucumber lemon cocktail made with blended cucumber, lemon juice, simple syrup, and water. - A mango dragonfruit lemonade made with blended dragonfruit, mango, lemon juice, and honey or sugar syrup. - Several recipes are also provided for stir fried eggplant with tofu, honey garlic pork chops, Filipino sponge cake, and banana cheese bars. Instructions and ingredients are given for each recipe.
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0% found this document useful (0 votes)
183 views17 pages

Recipes Bambanti

This document provides recipes for several drinks and dishes: - A guava coconut drink that is made with coconut water and guava juice, with optional additions of sugar syrup. - A cucumber lemon cocktail made with blended cucumber, lemon juice, simple syrup, and water. - A mango dragonfruit lemonade made with blended dragonfruit, mango, lemon juice, and honey or sugar syrup. - Several recipes are also provided for stir fried eggplant with tofu, honey garlic pork chops, Filipino sponge cake, and banana cheese bars. Instructions and ingredients are given for each recipe.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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GUAVA COCONUT DRINKS

This drink is easy peasy. It is simply pure coconut water and


guava juice. Nothing else. You would like it as is. However, you
can play around with the amount of each juice that you add as
well as add in some sugar syrup for a sweeter drink. 

INGREDIENTS
 ▢Coconut water
 ▢Guava nectar

INSTRUCTIONS
1. Add coconut water to guava nectar approximately 1:1 and serve.

NOTES
Feel free to adapt quantities to your taste. For an adult kick you could
add in some rum or vodka.
NON-ALCOHOLIC CUCUMBER LEMON COCKTAIL
Pretty delicious and a welcome drink on a hot day.

Ingredients: 
1 cucumber (about 6 to 8 inches) sliced
6 lemons (juiced)
1 cup of water
½ cup of sugar

Method:
Start with making a simple syrup by stirring the water and sugar
together in a saucepan over medium heat. Heat it until just about
boiling point and the sugar is dissolved, stirring it all the while. Place
the dissolved mixture in the refrigerator for about 30 minutes or until
cool.

While waiting for the syrup mixture to cool, put the sliced cucumber into a
blender or food processor and blend until it’s mashed into a pulp. Then pour
the pulp on a strainer over a bowl to catch the liquid. Allow this to sit until
there’s about a ⅔ cup of liquid from the cucumber. This can take about 15
minutes.

Once everything is prepared and ready, stir the syrup, cucumber liquid, and
lemon juice together in a pitcher. Continually add water to taste and add
cucumber pulps if you prefer. The end result is a sweet cucumber lemonade
that perfectly titillates the Filipino palate. Serve cold for that perfect
refreshing drink.
Easy Cucumber Lemonade Recipe

Ingredients
 1 pc. cucumber (big diced)
 1 pc. lemon (squeeze)
 ½ cup honey/ sugar syrup
 1 liter water
Instructions
1. Blend the cucumber with water in a blender.
2. Strained and poured into the remaining water, mix with honey and lemon
juice. Mix well and serve with ice. Enjoy.
MANGO DRAGONFRUIT LEMONADE
The beautiful pink  Mango Dragonfruit Lemonade  is a perfect summer refreshing
drink that you can enjoy year-round.  This easy recipe takes less than 5 minutes to
make with only 4 ingredients. The dragon fruit juice gives this refresher a vibrant pink
color, while the lemonade adds extra tropical fruity flavors to the iced beverage!

Ingredients
 1 pc. Dragon fruit (big diced)
 1 pc. riped mango (diced)
 1 pc. lemon (squeeze)
 1/8 cup honey/ sugar syrup
Instructions

1. Blend together dragon fruit and mango in a blender.


2. Fill a glass halfway with ice and diced dragon fruit.

3. Pour in the blended dragonfruit-mango mixture.

4. Pour in lemon juice.

5. Mix well and add a scoop of diced dragon fruit. Serve immediately and enjoy!
Stir-Fried Eggplant with tofu
Eggplant and tofu behave like sponges, absorbing any flavor that cooks together. 

Therefore, they are absolutely delicious when cooked with sauce, which is spicy and
savory.

PREP TIME15 minutes


COOK TIME15 minutes
TOTAL TIME30 minutes

Ingredients

Main ingredients (a)

 400 g of eggplants
 300 g of firm tofu

Other ingredients (b)

 1 tbsp of chopped spring onion


 1 tbsp of chopped garlic
 1 tbsp of chopped ginger
 2 dried chilies, cut and remove the seeds
 Toasted white sesame and chili flakes (garnish, optional)
 Vegetable oil for frying

Seasonings (c)

 3 tbsp chili bean paste


 1/2 tsp of ground peppercorn (optional)
 1.5 tbsp of vinegar
 1.5 tbsp of oyster sauce
 1/2 tsp of sugar
 1/2 tsp sesame oil

Instructions
1. Cut the eggplant into large sticks, about 2 inches in length.
2. Add salt and vinegar to the eggplant pieces and mix well.
3. After ten minutes, place the eggplant pieces single layer on paper towels to remove the excess moisture.
4. Cut the eggplant into large strips, then seep-fried for two minutes over medium heat. (Please refer to the
text if you want to steam the eggplant).
5. Cut the tofu into one-inch pieces, then deep-fry the tofu in oil at medium-high heat until golden
brown. Set aside.
6. Combine the seasonings (c) in a small bowl.
7. Heat some oil in the wok. Stir-fry the chopped garlic, ginger, dried chilies, and white part of the
spring onion until aromatic.
8. Add the sauce and wait until it returns to a boil.
9. Return the eggplant cubes and tofu to the wok. 
10. Stir-fry over medium heat for half a minute.
11. Sprinkle some spring onions to serve. 

Nutrition Information:
 
YIELD:
 3 

SERVING SIZE:
 1
Amount Per Serving: CALORIES: 228TOTAL FAT: 11gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED
FAT: 9gCHOLESTEROL: 0mgSODIUM: 370mgCARBOHYDRATES: 23gFIBER: 6gSUGAR: 8gPROTEIN: 13g
Easy Honey Garlic Pork Chops

INGREDIENTS
 4 pork chops bone in or out
 Salt and pepper, to season
 1 teaspoon garlic powder
 2 tablespoons olive oil
 1 tablespoon unsalted butter
 6 cloves garlic, minced
 1/4 cup honey
 1/4 cup water (or chicken broth)
 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white
vinegar)

INSTRUCTIONS
1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt,
pepper and garlic powder just before cooking.
2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on
both sides until golden and cooked through (about 4-5 minutes each side).
Transfer to a plate; set aside.
3. Reduce heat to medium. Melt butter in the same pan, scraping up any
browned bits from the bottom of the pan. Sauté garlic until fragrant (about
30 seconds). Add the honey, water and vinegar. Increase heat to medium-
high and continue to cook until the sauce reduces down and thickens slightly
(about 3-4 minutes), while stirring occasionally.
4. Add pork back into the pan, baste generously with the sauce and broil/grill
for 1-2 minutes, or until edges are slightly charred.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

NOTES
Baked Pork Chops:
1. Preheat oven to 390°F | 200°C.
2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2
minutes per side -- get them crisp.
3. Remove chops and make your sauce following the recipe above (Step 3).
4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching
your desired doneness.
5. Broil/grill for 2 minutes to get those caramelised edges!

NUTRITION
Calories: 332kcal | Carbohydrates: 15g | Protein: 29g | Fat: 12g | Saturated
Fat: 5g | Cholesterol: 104mg | Sodium: 68mg | Potassium: 337mg | Sugar: 14g | Vitamin
A: 175IU | Vitamin C: 1.4mg | Calcium: 18mg | Iron: 0.8mg
MAMON: FILIPINO SPONGE CAKE
Mamon (pronounced /ˈmɑ-mon /) is a very light and airy Filipino Sponge
Cake and a classic snack cake found in bakeries in the Philippines. 

INGREDIENTS

1 1/4 cups cake flour


1 1/4 teaspoons baking powder
1 cup granulated sugar plus 2 tablespoons, divided
1/2 teaspoon salt
1 teaspoon lemon zest
4 large eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/3 cup water
1/2 cup plus 2 tablespoons melted butter, divided
grated cheese for serving, if desired

INSTRUCTIONS

Preheat oven to 325°F. Place baking cups (I used 6 4″d x 1.2″h baking cups) on a baking sheet
and set aside.

In a large bowl, sift together cake flour, baking powder, 1/2 cup sugar, and salt. Mix in lemon zest.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the
cream of tartar until it becomes frothy, and soft, fluffy peaks begin to form. Gradually add 1/2 cup
sugar and beat until you have soft peaks. Slowly add the egg yolks, vanilla and water and beat
until just combined.

With the mixer on low speed, gradually add the flour mixture to the batter, followed by 1/2 cup
melted butter.

Divide the batter into the baking cups, place baking tray in oven, and bake for about 18-20 minutes
or until the cakes are golden, springy to the touch and a toothpick inserted in the center comes
clean.

Brush with remaining melted butter and sprinkle with sugar (and cheese if desired).
Banana Cheese Bar
A unique cheesy merienda made of cheese and saging na saba!
Servings: 3
 Calories: 574kcal
Ingredients:
 8 pcs saba bananas (plantain)
 1 1/4 cups all-purpose flour
 1 cup breadcrumbs
 1 pc egg, beaten
 6 pcs cheese sticks, (Eden or Ques-o)
 1/2 cup water
 1/2 cup water, for boiling
 1/2 cup cooking oil, for frying
Instructions:
1. In a cooking pot, pour-in 1/2 cup of water and bring to a boil.
2. Add-in the saba bananas. Cover the pot and simmer until soft. Transfer to a bowl and let it cool for
15 minutes.
3. Peel off the skin and then mash the bananas until a fine texture is achieved.
4. Add-in the all-purpose flour, and ½ cup of water. Mix until well-incorporated. You can use plastic
gloves dabbed with oil when mixing the ingredients to avoid sticking.
5. Scoop a handful of the mixture and then flatten it. Place the cheese strip at the center and then
proceed to roll it into a log-shape. Repeat this step for the rest of the mixture
6. In two separate bowls, add-in the beaten eggs and the breadcrumbs separately.
7. Dip the rolls fully into the beaten eggs, and then into the breadcrumbs until fully covered.
8. In a cooking pan, pour-in and heat oil in medium heat.
9. Add-in the rolls. Deep-fry until golden brown.
10. Transfer to a serving plate or serving tray and dry excess oil with paper towels. Serve and enjoy!
Nutrition Facts
Banana Cheese Bar
Amount Per Serving
Calories 574Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 3g19%
Cholesterol 64mg21%
Sodium 348mg15%
Potassium 155mg4%
Carbohydrates 113.4g38%
Fiber 3.9g16%
Sugar 2.5g3%
Protein 16.1g32%
Calcium 167mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

MALAMIG AT CREAMY NA KAPENG BIGAS (LUNA ICE COLD CREAMY


RICE COFFEE)
Rice coffee is a gentle, caffeine-free beverage made from 100% brown rice. Rice coffee traced its origin in
the early 1900s when Filipinos made it as an alternative to high-priced coffee beans.
Here's How to Make Rice Coffee:

 Roasting: Half cup of rice (25 used Brown rice)


 Brewing: 2 tablespoons of roasted rice per standard mug size (about 340ml) of water

▬▬INGREDIENTS▬▬
3 tbsp Warm Water
2.5 tbsp Rice Coffee Powder
2-3 tbsp Sugar
2 cups Milk
4-5 Ice Cubes
2-3 cups vanilla ice cream

Instructions:

Vegetables-Filled Fish Rolls


Want to replace some of the meat in your diet with fish? Try lean white fish. With a subtle yet
distinct flavor, lean white fish lend to countless menu options. Low in fat and calories, they are
also a good source of protein, plus the heart-smart omega-3 fats.
 Prep10 Min
 Total30 Min
 Servings4
Ingredients

 1 pound cream dory fillets


 1 1/2 cups firmly packed spinach leaves
 1/4 teaspoon garlic salt (Garlic salt is a mixture of garlic powder and table salt)
 1/3 cup fat-free mayonnaise or salad dressing
 1/2 teaspoon Dijon mustard
 1/4 cup garlic-flavored croutons, crushed
 Lemon wedge, if desired

Steps

 1

Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets
are large, cut into 4 serving pieces.

 2

Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end.
Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto
each roll. Sprinkle with crushed croutons.

 3

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Fish Fillet Roll Ups in Sliced Potatoes


Ingredients
 1pound mild white-fleshed fish filets
 2 carrots and 2 cucumbers, julienned, remove the seeds
 good quality basil pesto
 8 or 9 tiny red potatoes, thinly sliced with a mandoline, do not use the ends
 bread crumbs
 lemon zest
 1 garlic clove, smashed
 olive oil
 garlic powder
 paprika
 salt and pepper to taste
 parsley for garnish

Instructions
1. Heat oven to 400 degrees, Toss sliced potatoes into a bowl and coat with olive oil, garlic
powder, salt and pepper.
2. On parchment, layer the sliced potatoes in a shingled pattern overlapping the slices making a
rectangular raft to hold the fish bundle, make sure you can see the potato slices on all 4 sides of
each raft.
3. Take the inner side of each fillet and generously brush it with the pesto from end to end.
4. Place a handful of the veggies on the small end of fillet then roll up and secure with tooth pick,
place seam side down onto potato shingles.
5. Brush top of bundles with pesto so the bread crumbs mixture sticks, sprinkle with paprika.
6. To make the bread crumbs mixture, mix 1½ cups of bread crumbs with 1 smashed garlic clove
and the zest of 1 lemon.
7. In a small saute pan drizzle olive oil and crisp up the bread crumbs mixture until golden.
8. Press the bread crumbs mixture onto the top of each fish roll up, drizzle with olive oil and bake
until fish is cooked and potatoes get crisp on the edges.
9. Sprinkle with parsley for garnish.
10. Use a nice wide spatula, get right under the potatoes and carefully lift up.

SIDE DISHES

Cucumber Fritters
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
4
Ingredients

 1 ½ pounds zucchini, grated

 ¾ teaspoon salt

 ¼ cup all-purpose flour

 ¼ cup grated Parmesan cheese

 1 large egg, beaten

 2 cloves garlic, minced

 kosher salt and ground black pepper to taste

 2 tablespoons olive oil

Directions

1. Toss zucchini and salt together in a large colander and place in sink to drain for
10 minutes.

2. Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth


around zucchini and squeeze to drain as much moisture as possible.
3. Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in
zucchini, then season with kosher salt and pepper.

4. Heat olive oil in a large skillet over medium-high heat.

5. Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet
and fry until golden brown, about 2 minutes per side.

Nutrition Facts (per serving)


157 Calories
10g Fat
13g Carbs
7g Protein

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