How to make Linat-an

Linat-an Recipe is a satisfying, filling and very delicious Filipino soup dish that is very popular in Cebu and Mindanao, it is simple and easy to prepare.

Linat-an is like Nilagang Baboy, it is boiled until the pork is tender, although both dishes have the same cooking process but with different ingredients that distinguish one from the other.    Linat-an is more like Sinigang na Baboy without a souring agent and it makes use of red bell pepper, tanglad leaves (lemongrass), gabi (taro root), and sitaw ( string beans).  The tanglad leaves enhances the aroma and the flavor of the soup while the gabi makes the soup thicker and more flavorful.

This is the first time we tried this soup dish and we find it very rich-tasting soup, I can tell you that my family enjoyed it and they ask for more.   I suggest you try this creamy and flavorful Linat-an Recipe, you will surely love and enjoy it too.

• 1 kilo Pork spare ribs
• 7 pcs Sitaw(string beans), cut into 2 inches length
• 1 bunch of scallions, cut into 2 inches length
• 2 pcs medium sized Gabi(taro root), chopped
• 1 bunch of Tanglad(lemongrass), clean it well then tie it together
• 3 1/2 cups rice washing
• 2 1/2 cups Pork broth
• 1 medium sized Red bell pepper, sliced
• 1/2 teaspoon Ground black pepper
• Salt to taste

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How to cook Sapin Sapin

Sapin Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.  This recipe yields 3 medium Llanera.

For the Latik:

• 2 cups fresh coconut milk

For the White Layer:

• 2/3 cups glutinous rice flour
• 1/4 cup refined sugar
• 1 cup coconut milk
• 1/3 cup bottled macapuno

For the Orange Layer:

• 2/3 cups glutinous rice flour
• 1/4 cup refined sugar
• 1 cup coconut milk
• 1/3 cup fresh jackfruit “Langka” cut into strips
• A few drops of egg-yellow or orange food coloring

For the Ube / Violet Layer:

• 2/3 cups glutinous rice flour
• 1/4 cup refined sugar
• 1 cup coconut milk
• 1/3 cup ube halaya
• A drops of violet food coloring (optional)

Materials needed:

• 3 Llanera’s (size 6×3.5) greased with coconut oil from Latik
• A Steamer and Blender

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How to make Egg and Lettuce Salad with Garlic Herb Croutons

Egg Lettuce Salad with Garlic Herb Croutons Recipe is super tasty and incredibly satisfying meal.  This healthy salad can be varied to use whatever fresh vegetables are available.  Try halved cherry tomatoes, broccoli florets, strips of sweet pepper, thinly sliced apples, or whatever you prefer.

Egg Lettuce Salad with Garlic Herb Croutons begins with a bed of romaine lettuce, carrots, cucumber and garlic herb croutons. This delicious, easy peasy salad delivers a beautiful presentation to the table and a great meal for a picnic with the family.

• Kewpie Japanese Mayonnaise, 17.64-Ounce Tube
• 100 gram Romaine Lettuce
• 4 hard boiled eggs, peeled, halved
• 1 small red onion, halved, thinly sliced
• 1 small cucumber, sliced
• 1 small carrot, sliced
• 1 medium apple, cut into small cubes

Garlic and herb croutons:

• 6 pieces Tasty bread, cut into cubes
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/2 tsp chopped fresh thyme leaves
• 1 tsp fresh parsley leaves, finely chopped

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