The following are some delicious and easy-to-prepare recipes that you can try at home in a jiffy.

Adobong Puso ng Saging na May Gata

2 pcs puso ng saging (haba), sliced ½-inch thick diagonally

2 tbsp oil

1 head garlic, chopped

1 pouch Mama Sita’s Adobo Mix, dissolved in 2 c water

1 c coconut cream (kakang gata), fresh

2 pcs green long chili, whole

Soak banana blossoms in salted water for a minute. Drain and rinse thoroughly. Set aside. Dissolve 1 pouch Mama Sita’s Adobo Mix in water. Set aside.

In a saucepan, heat cooking oil. Fry garlic until golden brown. Add banana blossoms and stir-fry for 2 minutes. Pour in the dissolved adobo mix and bring to a boil. Lower the heat and simmer until the banana heart becomes tender. Add more water if necessary. Add the coconut cream. Stir once in a while to prevent the sauce from sticking to the pan. Add the green long chilies. Continue cooking until the sauce is slightly thick. Remove from heat and garnish with browned garlic and serve with steamed rice.

Chicken Pita Pockets

5-6 pcs chicken breasts, trimmed of all visible fat, cut into ¼ to ½ thin strips

2 tbsp oil

1 pouch Mama Sita’s Caldereta Mix, dissolved in ¾ c water

1 pack pita bread, halved

2 pcs bell peppers, cut into strips (red and green)

1 pc white onion, cut into rings and sautéed

Mama Sita’s Labuyo Sauce (optional)

In a medium pan, heat the oil and sauté chicken pieces and cook until brown. Add the dissolved Mama Sita’s Caldereta Mix. Bring to a boil and simmer until the chicken is cooked. Add the bell peppers and continue cooking for 2 more minutes. Add labuyo sauce if desired. Remove from heat and set aside to cool. Heat pita loaves in pan, oven or microwave. Cut into halves and stuff each pita bread with chicken mixture and garnish with the sautéed onion rings. Serve.

Fish in Lemongrass and Ginger

4 pcs grouper (lapu-lapu) or snapper (maya-maya) or seabass (apahap), cleaned, scaled and cut into half

1 pc onion, quartered

1 pc ginger, cut into strips

1 pc lemongrass, crushed

3 c rice water

¼ pc green papaya, quartered

¼ head cabbage, quartered

1 pouch Mama Sita’s Pang-gisa mix

1 bundle pechay, sliced

Boil onion, lemongrass and ginger in rice water and simmer for 3 minutes. Add the papaya and continue cooking until half-cooked.

Add the cabbage and fish. Cover and simmer for 3 minutes. Add Mama Sita’s Pang-gisa mix and pechay. Continue cooking until the vegetables are done. Transfer to a serving bowl and serve hot.

Grilled Chicken Tocino Salad

½ k boneless chicken with skin on, cut into ¼-inch thick slices

1 pouch Mama Sita’s Tocino Mix

1 pack mixed greens (e.g. arugula, lollarosa), washed, spin, dried and chilled

7 pcs tomatoes, sliced thinly

7 pcs onions, sliced thinly

7 tbsp Mama Sita’s Coconut Nectar Vinegar

7 tbsp oil

Salt and pepper to taste

Sprinkle Mama Sita’s Tocino Mix evenly over the chicken. Mix thoroughly for at least 5 minutes. For better results, let stand for 1 hour. Place chicken slices in a lightly greased griller. Grill over hot coals until the chicken is done. Remove from heat and cut into strips and set aside. In a stainless steel bowl, pour the Mama Sita vinegar and add the onions. Season with salt and pepper. Set aside for a few minutes. Add the mixed greens and tomatoes and oil. Toss everything together. Place in a serving plate. Add grilled chicken tocino strips.