Ube Banana Langka Rolls in Mango Flavored Condensed Milk topped with Crumbled Banana Chips

Ingredients:
2 saba , mashed
spring roll wrappers
ripe jackfruit (langka) cut into thin strips
ube halaya
cooking oil enough for deep frying
mango flavored condensed milk
crushed banana ships

Procedure:
Place about 3 tbsp mashed banana, few pieces of langka,  1 tbsp halayang ube in the spring roll wrapper.
Wrap and roll into shape of an egg roll.
Heat the cooking oil in a pan.
Fry the banana roll in medium heat until the color turns golden brown.
Remove from pan and put in a strainer to drain the oil.
Place in a serving plate.
Poured just enough mango flavored condensed milk.
Serve and Enjoy!

Mango Graham Cake

Ingredients:

¾ cup mango flavored condensed milk

1 ½ cup (1 ½ 250 ml brick) all-purpose cream

1 200g handypack M.Y.San Grahams Honey

1 pack dried mangoes , sliced

Procedure:

1. In a bowl, combine chilled cream and condensed milk.

2. Lay crackers in a container of your choice. Pour cream on top and repeat process to make 2 or 3 layers, ending with the cream.

3. Place sliced dried mango on top of cream.

4. Chill overnight and serve.

Big Ben’s Kitchen Adobong Tagalog Burritos

Want a quick ready to eat and baon-ready dish? Here is a recipe for you using Big Ben’s Kitchen Adobong Tagalog. Yes you heard it right chicken adobo in a bottle.

A burrito is a dish in Mexican cuisine that consists of tortilla with various fillings. It is wrapped into a closed-ended cylinder folded around the fillings. 

Ingredients:

3 cups java rice or garlic rice

6 large flour burritos, heated on a dry pan

1 bottle Big Ben's Kitchen Adobong Tagalog

2 pieces scrambled egg, sliced

tomatoes, chopped

iceberg lettuce, chopped

Sauce: 

1 tsp garlic, chopped

2 tbsp mayonnaise 

1/4 cup evap milk 

Procedure:

Sauce:

Mix the ingredients and set aside. 

Place burrito on a flat board. On top of burrito, layer 1/2 rice, adobo flakes, scrambled egg, tomatoes, lettuce. Roll up, tucking ends in. Serve with sauce. 

Note: You can wrap each tightly in foil and place on freezer. Just reheat in the microwave when you are ready to eat.

The chicken is so soft almost melts in your mouth. 

This adobo has this distinct yummy flavor because of the coconut oil.  

Worth the price of P200 per bottle.

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RATING:
Taste - 5/5
Value for Money - 5/5
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Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Crispy Milkfish Fillet with Mango Salsa

This is my own milk fish recipe which I paired with mango salsa.

For Crispy Milkfish Fillet

Ingredients:
1 pack Sarangani Bay Prime Bangus Fillet (500 grams)
1 pack Crispy Fry

Procedure:
1. Defrost bangus back fillets and slice into fingers or sticks. Include the skin if desired, but it can also be removed.
2. Dredge fish fingers in Crispy Fry.
3. Fry until crisp and golden brown.
4. Remove and set aside on paper towels to drain off excess oil.


For Mango Salsa

Ingredients:
3 ripe mangoes, diced
1 medium red bell pepper, chopped
½ cup chopped red onion (optional)
¼ cup packed fresh cilantro leaves, chopped
1 large lime, juiced (about ¼ cup lime juice)
salt to taste

Procedure:
In a serving bowl, combine the prepared mango, bell pepper, onion and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.