HUMBA

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Liberate your appetite by savoring this classic Filipino dish that has served generations of celebrations in many families. A sweet flavorful delight that becomes more delicious over time by reheating.

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INGREDIENTS:
Pork
Garlic
Onion
Pineapple juice
Whole peppercorn
Soy sauce
Vinegar
Brown sugar
Salt
Oyster sauce
Salted black beans
Dried bay leaves
Dried banana blossoms
Cooking oil
Ground black pepper
Water

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DIRECTIONS:
1. Slice the pork in big cube cuts then saute in in chopped garling and onion. Simmer for few minutes.
2. Pour the soy sauce, vinegar, oyster sauce, whole peppercorn, black ground pepper, dried bay leaves, and salt. Add water when needed. Let it boil for few minutes then add the pineapple juice. Let it simmer and boil until the meat becomes tender.
3. Put the salted black beans, dried banana blossoms, and brown sugar. Simmer for few minutes then serve.

PINOY TEMPURA

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Experience this Japanese inspired deep fried seafood and vegetables called Tempura. This time, I used common ingredients to make it more Pinoy. Enjoy while it’s hot:)

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INGREDIENTS:
Shrimp
Onion
Potato
Eggplant
Squash
Eggs
Flour
Breading mix
Cooking oil
Water
Soy sauce
Fish sauce
Banana ketsup
Sugar
Vinegar

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DIRECTIONS:
1. Peel the shrimps then open cut its dorsal side depending on its size.
2. Slice the vegetables in broad thin cuts.
3. Beat some eggs then pour it to all the ingredients to make them sticky. Combine the flour with the breading to lessen its full flavor. The main ingredients must be tastier than its breading.
4. Cover all the ingredients with the breading to make it crunchy and tasty.
5. Cook all the ingredients deep fry.

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FOR THE SAUCE:
Just mix and stir well the soy sauce, fish sauce, banana ketsup, vinegar, water, and sugar. Serve it with all the fried ingredients.

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