Sinapot: Bicol’s Favorite Snack

Who doesn’t love this favorite snack that every Bicolano loves to eat during merienda time? Bicolanos love to eat sinapot or sometimes called maruya because of its crispy texture. Sinapot literally translates to dinikit-dikit in Filipino, because the sliced up bananas are skewered side by side with a cleaned out coconut leaves spine before cooking.

The sinapot are usually made from saba bananas. In the Bicol version, it does not “fan” the bananas. Instead they are simply sliced lengthwise before frying in batter. If you want to know how to make the sinapot, this is the recipe:


8 pieces ripe banana, saba
1 1/4 cup flour
1/2 cup milk
1/2 cup water
1 tsp baking powder
1 tsp salt
2 tsp sugar
1 egg, beaten
oil for frying
In a mixing bowl, combine the flour, baking powder, milk, beaten egg and water. Slightly beat all the ingredients to mix.
Add the salt and sugar and beat until it form a batter. Set aside.
Prepare the ripe saba by peeling it and sliced each piece in 2 length wise cut.
Put the sliced bananas in the batter mixture and make sure all sides are coated with the batter.
Heat oil in pan over medium heat and fry the banana for about 10 – 15 minutes or until golden brown.
Drain excess oil using paper towel.

Dinuguan – Sampayna in Cagayan de Oro PHILIPPINES

JunMags has been cooking for more than 50 years. As a child and later on as a teen, this was how he prepared Cagayan de Oro’s version of Sampayna or Dinuguan. This, he says, is an old recipe. Instead of prime cut meat, the main ingredient is pig’s small intestine, cut into small pieces.                                                                                                                                                      filipino dinuguan recipe


  • 1 lb pork loin cut into cubes
  • 1 cup vinegar
  • 2 pcs long green pepper
  • 1 1/2 tbsp brown sugar
  • 1 medium sized onion chopped finely
  • 1 tbsp garlic minced
  • 1 tbsp cooking oil
  • 1 cup water
  • 10 oz pork blood


  1. Sauté the garlic and onion in a pan
  2. Add the pork and sauté for about 5 mins
  3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
  4. Simmer until the water is almost gone to tenderize the meat
  5. Add the pork blood and mix well. Let this simmer for 10 minutes
  6. Add the vinegar. Simmer for 15 minutes.
  7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
  8. Serve hot
  9. Enjoy your meal!