Ginge invited Rina and I for lunch at her beautiful home.
We enjoyed a home cooked filipino meal which we truly enjoyed. Nothing is more special and more meaningful than a friend cooking for you.
I asked Ginge if I could share two recipes with Heart2Heart which I thought were very good. Yummy Tuyo flakes and Bicol Express. I hope you enjoy them too!
YUMMY TUYO FLAKES 
Ingredients:
(1 serving)
1 pack of tuyo (tunsoy or lapad)
chopped tomatoes and onions
garlic for sauteing
capers (whole or sliced)
olives (sliced)
olive oil
1. Scale, debone and flake tuyo. Set aside.
2. Saute tomatoes, onions and garlic in olive oil.
3. Add olives and capers.
4. Add tuyo and cook till flakes soften a bit.
Add olive oil if necessary.
Serving options:
1. as is – plus garlic fried rice
* best for dipping: sukang pinakurat
2. as a pasta sauce
Bicol Express
(1 serving – 3-4 pax)
Ingredients:
1k. menudo cut (monterey)
2 packs sili haba (Dizon farms), cut diagonally into 3-4 parts
onions, tomatoes, garlic for sauteing
1 coconut to make fresh gata
(or 1 pack or can coconut cream – ayam brand)
bagoong
1. Boil pork till tender. Add salt and pepper to taste.
2. Saute pork in garlic, onions and tomatoes.
3. Add coco cream as pork turns light brown.
4. Add sili haba. Simmer.
5. Add bagoong.
6. Cover and simmer.
* for this, make sure that the coco cream doesn’t dry. so maybe simmer for a wee bit till the green peppers become softer. i like mine spicy so i keep the seeds of the pepper on but if you like it mild, you may scrape the seeds off. for the gata, freshly squeezed is best. the canned ones are usually thicker so just dilute so consistency is not too thick nor heavy.
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