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‘SARAP DIVA: ‘Bongga Sa Kusina’ cookbook giveaway!

SARAP DIVA ‘Bongga Sa Kusina’
Mga Kapitbahay, mag-BONGGAng selfie while watching SARAP DIVA this Saturday and post with hashtag #BonggaSaKusina for a chance na mabigyan ng autographed ‘BONGGA SA KUSINA’ cookbook ni Cooking Diva Regine!

SARAP DIVA | Saturdays, 10:40am | GMA Network

SD 2016_cookbook promo_june 28 photos_12

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SARAP DIVA Recipes: Niluyahang Mangga Halo Halo

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SARAP DIVA Recipes: Niluyahang Mangga Halo Halo | All rights reserved

SARAP DIVA Recipes: Niluyahang Mangga Halo Halo
Ingredients:
sugar
ginger sliced or grated
red mung beans
nata de coco (coconut gelatin)
kaong (sweet palm fruit)
halayang ube (purple yam)
ripe mango slices
langka (jackfruit) slices
evaporated milk
pinipig (crisped rice)
shaved ice
mason jar or tall glass

Procedure:
Continue reading “SARAP DIVA Recipes: Niluyahang Mangga Halo Halo”

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SARAP DIVA MANGO, TIKOY, STRAWBERRY TURON and BANANA, TIKOY, PEANUT BUTTER TURON

SARAP DIVA’s MANGO, TIKOY & STRAWBERRY TURON
Ingredients:
8 pcs. tikoy, cut into 4×1 inch strips
2 pcs. ripe mangoes, sliced into strips
1 pc. egg, beaten with water (egg wash)
1/2 cup brown sugar
1 cup strawberry jam
8 pcs. spring roll wrapper, square
cooking oil, for frying

Procedure:
– On a flat surface, lay spring roll wrapper then top tikoy, mango slices and strawberry jam
– Seal with egg wash then roll into spring rolls
– Heat oil for frying then deep fry until slightly golden brown
– Remove from heat and place in paper towel to remove excess oil
– Place turon on serving plate and sprinkle with some brown sugar

SARAP DIVA | Tikoy Turon versions | All Rights reserved
SARAP DIVA | Tikoy Turon versions | All Rights reserved

SARAP DIVA’s BANANA, TIKOY & PEANUT BUTTER TURON
Ingredients:
8 pcs. tikoy, cut into 4×1 inch strips
4 pcs. banana (lakatan), sliced into strips
1 pc. egg, beaten with water (egg wash)
1/2 cup brown sugar
1 cup peanut butter
8 pcs. spring roll wrapper, square
cooking oil, for frying

Procedure:
– On a flat surface, lay spring roll wrapper then top tikoy, banana slices and peanut butter
– Seal with egg wash then roll into spring rolls
– Heat oil for frying then deep fry until slightly golden brown
– Remove from heat and place in paper towel to remove excess oil
– Place turon on serving plate and sprinkle with some brown sugar

 

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SARAP DIVA: ‘CREAMY CHICKEN PESTO PASTA’ by Heart Evangelista-Escudero Recipe

SARAP DIVA | CREAMY CHICKEN PESTO PASTA | All rights reserved

‘CREAMY CHICKEN PESTO PASTA’ by Heart Evangelista-Escudero on Sarap Diva

INGREDIENTS:
1 (16 ounce) package pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup pesto sauce
3/4 cup cream

(optional)
– crushed red pepper flakes to taste
– 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

PESTO SAUCE:
Ingredients
2 cups fresh basil leaves
3⁄4 cup grated parmesan cheese 3⁄4 cup olive oil
3 minced garlic cloves
1⁄4 cup pine nuts

Procedure:
– Combine all ingredients in blender or food processor and blend on medium speed about 3 minutes, stopping occasionally to scrape sides; blend until smooth.

PROCEDURE:
– Bring a large pot of lightly salted water to a boil

– Add pasta and cook for 8 to 10 minutes or until al dente; drain

– Heat oil in a large skillet over medium heat

– Saute garlic until tender, then stir in chicken

– Cook until chicken is golden, and cooked through

– Combine pasta, chicken, sun-dried tomatoes, cream and pesto. Toss to coat evenly.