Ingredients
1 buko meat, diced 1/2 cup vegemeat, diced
1 onion, chopped 1/4 cup celery, chopped
1/2 cup evaporated milk 7 cup water
1 tbsp. cornstarch 1 tbsp. butter
3 tbsp. cream of mushroom powder salt to taste
Sauté onion and celery in butter.
Set aside.
Dilute cream of mushroom and cornstarch. milk, and diluted mushroom-and cornstarch
mixture.
Simmer for 2 minutes stirring constantly.
Season with salt.
Remove from fire.
Add sautéed onoin and celery just before serving.
Cooking Recipes
MANGO SHAKE WITH JELLY
Ingredients
2 mangoes, diced
3 tbsp. brown sugar
6 cup gelatin or gulaman, or gelaten almond-flavor, diced
Blend mangoes, sugar, and water except gelaten or gulaman.
Serve cold.
NOTE:
If gulaman bar is used, dissolve 1 bar into 21/2 cups water.
If sachet is used, just follow instruction on label.
2 mangoes, diced
3 tbsp. brown sugar
6 cup gelatin or gulaman, or gelaten almond-flavor, diced
Blend mangoes, sugar, and water except gelaten or gulaman.
Serve cold.
NOTE:
If gulaman bar is used, dissolve 1 bar into 21/2 cups water.
If sachet is used, just follow instruction on label.
SOTANGHON SOUP
Ingredients
1/8 kilo sotanghong, cut into 4"
1/2 kilo choplets, cut into half
1 cup spring onion, cup into 2"
1/2 cup astsuwete
salt to taste
Boil water then and choplets, sotanghon, and atsuwete.
Boil for 3 miniutes or until sotanghon becomes tender.
Add more water as desired.
Season with salt.
Add spring onions.
Remove immediately from fire.
1/8 kilo sotanghong, cut into 4"
1/2 kilo choplets, cut into half
1 cup spring onion, cup into 2"
1/2 cup astsuwete
salt to taste
Boil water then and choplets, sotanghon, and atsuwete.
Boil for 3 miniutes or until sotanghon becomes tender.
Add more water as desired.
Season with salt.
Add spring onions.
Remove immediately from fire.
FIESTA HAM
Ingredients
4 kg. boneless/bone-in 4 cup pineapple juice
3 cup sugar 4 cup water
1 tbsp. whole peppercorn 1 bottle beer
1/4 tsp. whole cloves 3 pieces bay leaf
Pre-heat oven to 400F 30 minutes. electric 20 minutes.
Measure all ingredients.
Pre-mix pineapple juice, water, sugar and beer in an aluminium or
glass mixing bowl.
In a baking sheet or pan, distribute evenly peppercorn, oregano. cloves
and bay leaf.
Lay down ham leg on the center (fat side up) and pour over a quarter portion
of the pineapple mixture.
Bake ham at 350F. and add gradually the remaining amount of pineapple mixture.
Pour the pineapple mixture on top of the ham from to time.
Baking is completed about 11/2 hour..Remove ham from oven and collect syrup for dip.
GARNISHING
White sugar, whole cloves cherries
Score the top of ham in diamond shaped impressions.
Sprinkle sugar on top and bake for another 10 minutes.
Garnish with sliced cherries and cloves nails.
4 kg. boneless/bone-in 4 cup pineapple juice
3 cup sugar 4 cup water
1 tbsp. whole peppercorn 1 bottle beer
1/4 tsp. whole cloves 3 pieces bay leaf
Pre-heat oven to 400F 30 minutes. electric 20 minutes.
Measure all ingredients.
Pre-mix pineapple juice, water, sugar and beer in an aluminium or
glass mixing bowl.
In a baking sheet or pan, distribute evenly peppercorn, oregano. cloves
and bay leaf.
Lay down ham leg on the center (fat side up) and pour over a quarter portion
of the pineapple mixture.
Bake ham at 350F. and add gradually the remaining amount of pineapple mixture.
Pour the pineapple mixture on top of the ham from to time.
Baking is completed about 11/2 hour..Remove ham from oven and collect syrup for dip.
GARNISHING
White sugar, whole cloves cherries
Score the top of ham in diamond shaped impressions.
Sprinkle sugar on top and bake for another 10 minutes.
Garnish with sliced cherries and cloves nails.
MAJA MAIS
Ingredients
1 can medium can sweet corn
4 cup coconut milk
4 cup sugar
4 tbsp. cornstarch
1 tsp. vanilla
Mix the coconut milk, sugar cornstarch and vanilla.
Cook over low fire, stirring constantly.
When thick, add sweet corn and continue stirring until bubbles
appear on top.
Remove from fire and pour into square pans and chili.
Slice into desired pieces.
1 can medium can sweet corn
4 cup coconut milk
4 cup sugar
4 tbsp. cornstarch
1 tsp. vanilla
Mix the coconut milk, sugar cornstarch and vanilla.
Cook over low fire, stirring constantly.
When thick, add sweet corn and continue stirring until bubbles
appear on top.
Remove from fire and pour into square pans and chili.
Slice into desired pieces.
SPICED CASSEROLE WITH FRESH CORN
Ingredients
1/2 kilo lean beef stew meat 5 segments garlic, crushed
4 tbsp. beef dripping or oil 3 large onions, sliced
3 3/4 cup stock or water seasoning
1 tbsp. mixed spices 41/2 tsp. chili powder
3 large tomatoes, qartered 1 medium sweet potato, sliced
1 cup grated fresh corn
Cut the meat into serving piece.
Toss in hot dripping fat with the onions until golden brown.
Add stock, seasoning chili powder.
Cover well and simmer for an hour.
Add the tomatoes, sweet potato, corn and whole or sliced sausages.
Check if there is sufficient liquid and cover again.
Simmer about an hour more or until meat is tender.
Serve got.
1/2 kilo lean beef stew meat 5 segments garlic, crushed
4 tbsp. beef dripping or oil 3 large onions, sliced
3 3/4 cup stock or water seasoning
1 tbsp. mixed spices 41/2 tsp. chili powder
3 large tomatoes, qartered 1 medium sweet potato, sliced
1 cup grated fresh corn
Cut the meat into serving piece.
Toss in hot dripping fat with the onions until golden brown.
Add stock, seasoning chili powder.
Cover well and simmer for an hour.
Add the tomatoes, sweet potato, corn and whole or sliced sausages.
Check if there is sufficient liquid and cover again.
Simmer about an hour more or until meat is tender.
Serve got.
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