Ginataang Mais, Saba, Buko at Sago
1 cup sago or tapioca pearls (pre soaked in water to soften)
1 can sweet corn kernels
3-4 plantains (saging na saba), sliced
1 cup grated young coconut, (buko strips)
3 cups pure coconut milk
1 cup sugar
Pinch of salt
1 tsp vanilla extract or pandan leaves
1. In a pot, boil the sago with 6 cups of water until cooked for about 15mins. Keep on stirring to avoid sticking on pot.
2. Add the corn, saging na saba, buko strips, pandan leaves and coconut milk, then stir and simmer until done.
3. Add 1 cup of sugar and a pinch of salt to taste then simmer and keep on stirring.
4. Turn off heat. Serve it hot or cold. Enjoy!
Credit to: mamasguiderecipes
- 2 pounds lean ground beef
- 1/4 cup olive oil
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons minced garlic
- 2 (8 ounce) cans tomato sauce
- 2 cups water
- 1/2 cup red cooking wine
- 3 tablespoons hot sauce (such as Louisiana®)
- 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground bay leaf
- 3 ounces Spanish-style olives
- 1 teaspoon salt, or to taste
- 1 small butternut squash, peeled and cut into cubes
Prep 15 m
Cook 1 h 7 m
Ready In 1 h 22 m
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Credit to: allrecipes.com