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Chicken Adobo

Makes 6-8 serving

INGREDIENTS
1 pouch Mama Sita’s Adobo (Savory Sauce) Mix1 cup water
6 cups chicken or pork, cut into serving pieces
2 tbsps cooking oil

COOKING INSTRUCTIONS

Dissolve 1 pouch Mama Sita’s Adobo (Savory Sauce) Mix in water. Marinate the chicken (or your choice of meat), cut into serving pieces, in this mixture for 15 minutes.

In a saucepan, heat cooking oil. Remove the chicken from the marinade and fry over high heat until the edges turn golden brown.

Pour in the marinade and bring to a boil. Lower the heat and simmer. Stir occasionally until the meat is tender and the sauce has thickened. Add more water if necessary. Serve.

Chicken Afritada

Makes 4-5 servings

INGREDIENTS
1 pouch Mama Sita’s Menudo/Afritada Mix1 cup water
2 tbsps cooking oil
1 cup potatoes, cut into 1 inch cubes
3 cups chicken, cut into serving pieces
2 pcs bell pepper, cut into strips
½ cup green peas (optional)

COOKING INSTRUCTIONS

Dissolve 1 pouch Mama Sita’s Menudo/Afritada Mix in water. Set aside.

Fry potatoes in cooking oil. Set aside.

In the same pan, stir-fry chicken until golden brown.

Pour the dissolved mix, simmer until the chicken is tender. Add hot water if necessary.

Add fried potatoes, bell pepper and green peas.

Simmer for two minutes. Serve.

Pork Barbeque

Makes 20 sticks

INGREDIENTS

6 cups Pork Kasim (pork shoulder), cut into 2” x 1” x ¼” strips (sirloin steak, lamb, shrimp, scallops, calamari or fish fillet may also be used)
1 bottle Mama Sita’s Barbecue Marinade

COOKING INSTRUCTIONS
In a bowl, combine pieces of meat and Mama Sita’s Barbecue Marinade.

Marinate for at least 3 hours. If using shrimp, scallops, calamari or fish fillet, marinate for just 10 minutes. When ready to grill, skew meat with bamboo sticks.

Grill over live charcoals about 2-3 minutes on each side or to desired doneness.

Brush occasionally with the marinade mixed with cooking oil.

Ginataang Hipon

Makes 4-6 servings

INGREDIENTS
6 cups prawns, marinated for 15 minutes
1 pouch Mama Sita’s Caldereta Mix
2 tbsps cooking oil
1 tbsp garlic, crushed
1 pc onion. Sliced
2 ½ cups coconut milk
2 pcs long green pepper

COOKING INSTRUCTIONS

Remove head and shell of prawns. Devein and leave tails on.

Sauté garlic and onion in cooking oil.

Add coconut milk and green pepper.

When it starts boiling, add marinated shrimps.

Stir-fry shrimps until change in color.

Serve with rice or over deep fried bihon (rice noodles).

Banana Blossom Torta

Makes 6 servings

INGREDIENTS

2 tbsp Oil,vegetable 30 ml
1 pc Onion, Chopped 30 g
4 cloves Garlic, minced 5 g
1 pc Puso ng Saging (haba), minced 275 g
1 pouch Mama Sita’s Pang-Gisá Saute Mix 10 g
1 tbsp Wansoy, fresh 5 g
1 tbsp Cuchay, chopped 5 g
3 pcs Eggs, medium-size, beaten 180 g
1 tbsp Spring onions, chopped 5 g
¾ cup Singkamas chopped 70 gde

COOKING INSTRUCTIONS

Sauté the garlic and onions and add the banana blossoms.

Mix in the Mama Sita’s Pang-Gisá Mix to intensify the flavor of the ingredients.

Add singkamas, wansoy and cuchay. Saute for a minute.

Remove from heat. Set aside to cool before adding eggs and spring onions.

Pan fry the mixture until golden brown.

Serve hot with Brown Sauce.

Garnish with spring onions, red bellpeppers, and fried bihon