Mama Sita was born into a family of restaurateurs and food lovers, whose matriarch was Doña Engracia Reyes. Mama Sita’s legacy lives on in the top-quality products that bear her name. Mama Sita’s mixes and sauces are well known wherever there are Filipinos — in Europe, Canada, US, Asia Pacific and the Middle East. Her products make it possible to prepare delicious meals faster and at less cost without sacrificing the all-natural goodness of home cooking. What’s even more amazing is that Mama Sita’s mixes and sauces can be used in a lot of ways to give a unique twist to simple recipes and transform them into gourmet dishes for special occasions.
Banana Blossom Fooyong
Ingredients
2 tbsps vegetable vegetable oil
1 pc onion, chopped
4 cloves garlic, minced
1 pc puso ng saging (haba), minced
1 pouch Mama Sita’s Pang-Gisa Saute Mix
1 tbsp wansoy, fresh
1 tbsp cuchay, chopped
3 pcs eggs, medium-sized, beaten
1 tbsp spring onions, chopped
3/4 cup singkamas chopped
Procedure
1. Saute garlic and onions and add the banana blossoms.
2. Mix in the Mama Sita’s Pang-Gisa Mix to intensify the flavor of the ingredients.
3. Add singkamas, wansoy and cuchay. Saute for a minute.
4. Remove from heat. Set aside to cool before adding eggs and spring onions.
5. Pan fry mixture until golden brown.
6. Serve hot with brown sauce (see recipe below).
7. Garnish with spring onions, red bell peppers, and fried bihon.
Brown sauce
Ingredients:
1 1/4 cup water
1 tbsp sugar
4 tbsps oyster sauce
2 tsps cornstarch
3 cloves garlic, chopped
1 tbsp ginger, qrated
1 tbsp spring onions, chopped
1 tbsp vegetable oil
Procedure:
1. Heat oil and saute garlic until white.
2. Add rest of the ingredients and cook until thick.
3. Served hot with banana blossoms fooyong.