Though abstinence is not required for children (see a Lenten guide here), we've chosen recipes that are kid-friendly so you don't have to you don’t have to cook two kinds of ulam. And the whole family get their weekly serving of fish (see recommended serving sizes here). 1. Bangus Loaf with Creamy Mustard Gravy
An updated take on rellenong bangus, this loaf version of the Pinoy dish is a lot less intimadating to eat for kids. The recipe calls for chicken stock, but don't worry. According to the Loyola School of Theology of Ateneo de Manila University and the U.S. Conference of Catholic Bishops, liquid foods and condiments made from meat (e.g. gravy, sauces and stock) are permitted.
Makes 8 servings
1 large milkfish (bangus), scaled and gutted 2 cloves garlic, minced 1 medium onion, minced 2 tablespoons butter, plus more for greasing pan 2 cups fresh breadcrumbs 2 egg, beaten slightly 1/4 teaspoon dried thyme leaves 1 cup cream of mushroom soup 1/4 teaspoon black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1/4 cup cream 1 teaspoon nutmeg salt
Add this recipe to your regular roundup of dishes. It's easy, quick and you'll probably already have all the ingredients on any given day. They're great for baon, too. You can use any white-fleshed fish or tilapia fillet, and pair with crunchy veggie sticks.
Makes 4 servings
1/2 kilo fish, use fillets 1/2 cup parsley sprigs, finely chopped 1 table spoon garlic, minced salt 1/4 cup breadcrumbs
Why not mix things up and whip up a fish burger for the kids? They might be more willing to try fish if it comes in the familiar form of a patty in between buns. This recipe contains eggs which are permitted as well, according to abstinence laws.
Makes 6 servings
370 grams canned tuna in oil, flaked 1/2 cup herb crackers, finely crushed 1 small onion, finely chopped 2 pieces garlic, finely chopped 2 pieces garlic, finely chopped 2 tablespoons pickle relish, drained 1 teaspoon worcestershire sauce 2 pieces egg salt 6 large pandesal
Lumpia is easily one of the most kid-friendly Pinoy ulam. Change it up a bit and swap the pork filling with tuna and a creamy dip. This also has carrots, cabbage and potatoes so you get a bit of veggies in there too. Makes 20 pieces
1 cup potatoes, grated, in water 2 cloves garlic, finely chopped 1 cup carrot, grated 1 cup cabbage, shredded 2 cans canned tuna in water, drained 20 pieces lumpia wrapper salt oil, for sauteing
Sometimes you have to conceal the seafood to get the kids to try a fish dish. This pasta recipe combines crab meat and a cream-based pasta sauce. They won't really know it's seafood at first sight but they might just give you kisses once they've taken a liking to it.
Makes 4 servings
500 grams linguine noodles olive oil, for sauteing 1 white onion, peeled and chopped finely 1 800 gram can tomatoes, chopped 250 grams crabmeat, canned or cooked 150 ml all-purpose cream black pepper dill, leaves picked 1/2 cup fresh basil leaves, packed loosely, plus more garnish
Another option for Good Friday is to go meatless. Worried the kids may not like it? Make a crunchy tempura recipe that's tasty and fun to eat. This one makes use of sweet potatoes, carrots, onions and green beans. Recipe for dipping sauce is included too. Utensils are optional. Makes 4 servings
1/2 cup sweet potato (kamote), peeled and julienned 1/2 cup carrot, peeled and julienned 1/2 cup white onion, peeled and thinly sliced 1/3 cup long beans (sitaw), thinly sliced 1 to 2 tablespoons all-purpose flour, enough to lightly coat vegetables salt, to taste vegetable oil, for frying 1 cup all-purpose flour 3 tablespoons cornstarch 1 cup water, ice-cold 1/2 cup japanese soy sauce 1 tablespoon sugar 1 small white radish (labanos), grated
All you need is one pot for this healthy Italian soup. A pasta dish, it's chock-full of vegetables and can be a hearty meal on its own. The recipe includes bacon, so you can skip that for Good Friday. It will still be deliciously flavorful without it!
Makes 4 servings
1/2 table spoon olive oil 1/3 cup bacon, chopped 1/2 cup onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped into ½-inch cubes 15 pieces long beans (sitaw), sliced into 1/2-inch pieces 1 can canned diced tomatoes 3 cups vegetable stock 1/2 teaspoon dried thyme leaves 1 leaf bay leaf salt 1/2 cup white beans 1/2 medium zucchini, chopped into 1/2-inch cubes 1 cup elbow macaroni, cooked parmesan cheese basil leaves, for garnish