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Meal Menu

The document provides a weekly breakfast and lunch menu for August 1-7. It also includes a recipe for Ginataang Puso sa Saging which is banana blossom cooked in coconut milk. The recipe calls for banana blossoms, coconut milk, onions, garlic, vinegar, black pepper, green chilies, salt, and cooking oil. The blossoms are sauteed with onions and garlic before the other ingredients are added and simmered until the liquid reduces. It is served with steamed rice.

Uploaded by

Michelle Ravanera
Copyright
© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
9 views

Meal Menu

The document provides a weekly breakfast and lunch menu for August 1-7. It also includes a recipe for Ginataang Puso sa Saging which is banana blossom cooked in coconut milk. The recipe calls for banana blossoms, coconut milk, onions, garlic, vinegar, black pepper, green chilies, salt, and cooking oil. The blossoms are sauteed with onions and garlic before the other ingredients are added and simmered until the liquid reduces. It is served with steamed rice.

Uploaded by

Michelle Ravanera
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Breakfast Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Lunch

Arrozcaldo

Menudo/Afritada

August 1-7 Breakfast Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch

Puso sa saging (Patty) + Scrambled egg + Pepino Tortang talong + Sunny Side up Egg + Tomato Sardines with egg + Steamed Okra Pork and Beans Toasted Bread with Tuna Spread

Fried Fish Hotdog Tocino

Ginataang Puso sa Saging

Ginataang Puso ng Saging recipe


Ingredients: 2 cans (15 ounce each) banana blossoms (puso ng saging) 1 cup coconut milk 1 medium onion, sliced 4 cloves garlic, crushed 1 1/2 tablespoons vinegar 1/2 teaspoon ground black pepper 2 pieces long green chili (or banana pepper) 1 teaspoons salt 2 tablespoons cooking oil Cooking procedure: 1. heat a pan and pour-in cooking oil. 2. Saute garlic and onion. 3. When the onion becomes soft, add the banana blossoms. Cook for 2 minutes. 4. Add vinegar and long green chili. Let boil. 5. Pour in the coconut milk. Let boil, and then simmer until the liquid reduces. 6. Add salt and pepper to taste. 7. Turn the heat off, and then transfer the cooked banana blossoms on a serving plate. 8. Serve with steamed rice. Share and enjoy!

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