Gracia’s Kusina

26/08/2026

25/08/2026

Crispy shrimp & Sinigang na Salmon Recipes
🍤 Crispy Fried Small Shrimp

Ingredients

* 500 g small fresh shrimp/hipon
* ½ cup all-purpose flour
* ½ cup cornstarch
* ½ tsp salt
* ½ tsp ground black pepper
* ½ tsp garlic powder
* 1 egg
* ½ cup cold water
* Cooking oil for deep frying

How to Cook

1. Wash the shrimp well and drain thoroughly. You can leave the shells and heads on for extra flavor and crunch.
2. In a bowl, combine flour, cornstarch, salt, pepper, and garlic powder.
3. Beat the egg with the cold water, then pour into the flour mixture. Mix until you have a slightly thick batter.
4. Add the shrimp and toss until well coated.
5. Heat enough oil for deep frying over medium-high heat.
6. Fry the shrimp in batches, separating them as you put them into the oil.
7. Fry for about 3–5 minutes, or until golden brown and crispy.
8. Drain on a wire rack or paper towels.

Tip: For extra crispy shrimp, use very cold water in the batter and don’t overcrowd the pan.

Simple dipping sauce: Mix vinegar, minced garlic, chopped onion, salt, and a little chili.

⸻

🐟 Sinigang na Salmon Head with Mustasa

Ingredients

* 500–700 g fish, cut into serving pieces
(bangus, milkfish, or your preferred fish)
* 1 medium onion, quartered
* 2 medium tomatoes, quartered
* 1–2 long green chilies
* 1 bunch mustasa or kangkong leaves
* 6–8 pieces string beans, optional
* 1–1½ liters water
* 1 packet sinigang mix or fresh sampalok
* 1–2 tbsp fish sauce (patis)
* Salt and pepper to taste

How to Cook

1. Bring the water to a boil in a pot.
2. Add the onion and tomatoes. Simmer for about 5–7 minutes until the tomatoes soften.
3. Add the fish pieces carefully.
4. Add the green chilies and fish sauce.
5. Simmer gently for about 8–10 minutes, or until the fish is cooked. Avoid stirring too much so the fish doesn’t break apart.
6. Add the sinigang mix little by little and adjust the sourness to your liking. If using fresh sampalok, extract the pulp and add the sour broth.
7. Add the string beans, if using, and cook for 2–3 minutes.
8. Finally, add the mustasa/kangkong leaves. Cook for only about 1–2 minutes.
9. Taste and adjust with fish sauce, salt, or more souring agent.

🍚 To serve

Serve the hot sinigang with steamed rice and the crispy fried shrimp on the side. The combination of the sour, savory broth and crunchy shrimp looks just like a delicious Filipino home-cooked meal. ❤️

25/08/2026

24/08/2026

23/08/2026

Grilled Bangus / Inihaw na Bangus
Ingredients

* 1 large boneless bangus (milkfish), cleaned and butterflied
* 2–3 salted eggs, sliced
* 1 medium onion, sliced
* 2 medium tomatoes, chopped
* 1 small red bell pepper, sliced
* 1 small yellow or orange bell pepper, sliced
* 2–3 cloves garlic, minced
* 1 tbsp soy sauce
* 1 tbsp calamansi juice
* 1 tbsp cooking oil
* ½ tsp ground black pepper
* Salt, to taste
* Banana leaves or aluminum foil for wrapping

How to Cook

1. Prepare the bangus.
Pat the boneless bangus dry. Rub lightly with salt, pepper, soy sauce, and calamansi juice. Let it marinate for 20–30 minutes.
2. Prepare the filling.
In a bowl, combine the onion, tomatoes, bell peppers, garlic, and a little black pepper. Add the sliced salted eggs and gently mix.
3. Stuff the bangus.
Place the bangus skin-side down. Spread the vegetable mixture evenly over one side, then arrange the salted egg slices on top. Fold the bangus over to cover the filling.
4. Wrap.
Brush the outside lightly with cooking oil. Wrap securely in banana leaves or aluminum foil. If using foil, leave enough room inside for the steam to circulate.
5. Grill.
Preheat the grill to medium heat. Grill the wrapped bangus for about 15–20 minutes per side, depending on its size. Carefully turn it halfway through cooking.
6. Brown the fish.
Open the foil during the last 5–8 minutes and grill uncovered until the fish is nicely browned and slightly smoky. Brush with a little oil if needed.
7. Serve.
Transfer to a serving platter and garnish with extra tomatoes, onions, bell peppers, and salted egg.

Tip: For a delicious Filipino-style smoky flavor, grill the bangus over charcoal rather than a gas grill. Serve with calamansi-soy dipping sauce and steamed rice. 😋

22/08/2026

21/08/2026

20/08/2026

19/08/2026

🍌 Banana Cake — Less Butter

Makes: 9×13-inch rectangular cake

Ingredients

For the cake:

* 4 large very ripe bananas, mashed (about 1½ cups)
* ¼ cup (60 g) butter, melted
* ¼ cup (60 ml) vegetable oil
* ¾ cup brown sugar
* ¼ cup white sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1¾ cups all-purpose flour
* 1 tsp baking soda
* ½ tsp baking powder
* ½ tsp salt
* ½ tsp cinnamon (optional)
* ¼ cup milk or evaporated milk

For the topping:

* ½–¾ cup chopped peanuts or walnuts
* 1–2 tbsp brown sugar (optional, for a slightly caramelized top)

👩‍🍳 How to Cook

1. Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking pan with parchment paper.
2. Mash the bananas in a large bowl until mostly smooth. A few small pieces of banana are fine.
3. Add the melted butter, vegetable oil, brown sugar and white sugar. Whisk until well combined.
4. Add the eggs and vanilla. Mix until smooth.
5. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
6. Gradually add the dry ingredients to the banana mixture. Pour in the milk and fold gently until just combined. Do not overmix, or the cake can become dense.
7. Pour the batter into the prepared pan and spread evenly.
8. Sprinkle the chopped nuts generously over the top. If desired, sprinkle a little brown sugar over the nuts.
9. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for about 15–20 minutes before slicing.

⭐ Tips for a cake like the photo

* Use very ripe, heavily spotted bananas for the best flavor and moisture.
* The combination of a small amount of butter + vegetable oil keeps the cake moist while using less butter.
* Don’t overmix after adding the flour.
* For a more nutty topping like the photo, use finely chopped roasted peanuts.
* For an extra moist banana cake, replace the milk with ¼ cup sour cream or yogurt.

For a richer Filipino-style flavor: add 2 tbsp powdered milk to the dry ingredients. It gives the banana cake a lovely milky taste.

18/08/2026