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.
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.
CLAMS WITH VEGETABLES
Ingredients
1 onion, chopped 3 tbsp. white wine
2 cup clam meat 1 tbsp. crushed garlic
1 cup sliced cabbage 1 bay leaf
3 cup clam broth salt and pepper to taste
Saute clam meat in one tbsp. cooking with garlic and onions.
Season with salt and pepper.
Add wine, bay leaf, cabbage and clam stock.
Boil for a few minutes.
Serve hot.
1 onion, chopped 3 tbsp. white wine
2 cup clam meat 1 tbsp. crushed garlic
1 cup sliced cabbage 1 bay leaf
3 cup clam broth salt and pepper to taste
Saute clam meat in one tbsp. cooking with garlic and onions.
Season with salt and pepper.
Add wine, bay leaf, cabbage and clam stock.
Boil for a few minutes.
Serve hot.
ROAST CAPON
Ingredients
1/2 kilo ground pork 1 piece chorizo de bilbao
1/4 kilo ham 1 can vienna sausages chopped
2 large onions salt, pepper to taste
grated cheese 1 tbsp. chopped sweet pickles
5 eggs
Stuff the prepared capon with above ingredients mixed all together.
Set up the opening.
Preheat the oven to 350 degrees.
Cook the chicken for one hour or more, basting occasionally.
If an oven is not available, one can use same cooking procedure as in native lechon.
1/2 kilo ground pork 1 piece chorizo de bilbao
1/4 kilo ham 1 can vienna sausages chopped
2 large onions salt, pepper to taste
grated cheese 1 tbsp. chopped sweet pickles
5 eggs
Stuff the prepared capon with above ingredients mixed all together.
Set up the opening.
Preheat the oven to 350 degrees.
Cook the chicken for one hour or more, basting occasionally.
If an oven is not available, one can use same cooking procedure as in native lechon.
SEAFOOD CARNIVAL
Ingredients
1 medium-sized lapu-lapu or fish 1/4 kilo shrimps, shelled
2 tsp. calamansi 1 onion, chopped
salt and pepper to taste cauliflower(clean and blanch in hot water)
parsley
Clean and season lapu-lapu with salt. pepper, vetsin and calamansi.
Bake for 30 minutes and flake.
Prepare crust and set aside.
Saute onion in oil.
Add shrimps.
Cook for 5 minutes.
Remove from fire.
Add the flake lapu-lapu and season well.
Put the shrimps and fish mixture in prepared crust and place the cauliflower over.
Pour the sauce on top and garnish with parsley.
1 medium-sized lapu-lapu or fish 1/4 kilo shrimps, shelled
2 tsp. calamansi 1 onion, chopped
salt and pepper to taste cauliflower(clean and blanch in hot water)
parsley
Clean and season lapu-lapu with salt. pepper, vetsin and calamansi.
Bake for 30 minutes and flake.
Prepare crust and set aside.
Saute onion in oil.
Add shrimps.
Cook for 5 minutes.
Remove from fire.
Add the flake lapu-lapu and season well.
Put the shrimps and fish mixture in prepared crust and place the cauliflower over.
Pour the sauce on top and garnish with parsley.
ASADO DE CARAJAY
Ingredients
1/3 cup cubed pork, medium, fat 3 segments garlic, crushed
1/2 medium onion fine 2 small tomatoes, sliced
3 tbsp. lard 1 cup liver, cut into cubes
1/4 kilo yellow kamote, cut into cubes 4 tsp. toyo
5 laurel leaves 1 small red pepper, cut into strips
Boil pork until tender.
Cut cubes and set aside.
Sauté garlic, onion tomatoes and add 1 cup broth.
Add pork liver and kamote..Season with toyo.
Cover and cook 5 minutes.
Add pepper and laurel leaves.
Cover and cook for 1 minutes.
Serve hot.
1/3 cup cubed pork, medium, fat 3 segments garlic, crushed
1/2 medium onion fine 2 small tomatoes, sliced
3 tbsp. lard 1 cup liver, cut into cubes
1/4 kilo yellow kamote, cut into cubes 4 tsp. toyo
5 laurel leaves 1 small red pepper, cut into strips
Boil pork until tender.
Cut cubes and set aside.
Sauté garlic, onion tomatoes and add 1 cup broth.
Add pork liver and kamote..Season with toyo.
Cover and cook 5 minutes.
Add pepper and laurel leaves.
Cover and cook for 1 minutes.
Serve hot.
CURRIED SQUID (MALAYSIAN)
Ingredients
1 kilo squid 1 tbsp. curry powder
3 medium tamarinds 2 tbsp. tomato paste
3/4 cup boiling water 1 medium onion minced
2 cloves garlic crushed 1/2 inch piece ginger, crushed
salt and pepper to taste 2 tsp. sugar
1/2 coconut milk cup thick
Wash squid, remove skin and ink stine.
Discard heads and ink bags.
Soak tamarind in boil water.
Strain and poor liquid over squid to marinate 10 minutes.
Mix together onion, garlic and curry powder, fry on oil for 5 minutes.
Stirring frequently.
Put in squid tamarind water.
Stir and add paste sugar, salt and pepper.
Bring to boil, then simmer 2 minutes.
Pour in coconut milk.
Turn heat to low and simmer and simmer 1/1/2 minutes more.
1 kilo squid 1 tbsp. curry powder
3 medium tamarinds 2 tbsp. tomato paste
3/4 cup boiling water 1 medium onion minced
2 cloves garlic crushed 1/2 inch piece ginger, crushed
salt and pepper to taste 2 tsp. sugar
1/2 coconut milk cup thick
Wash squid, remove skin and ink stine.
Discard heads and ink bags.
Soak tamarind in boil water.
Strain and poor liquid over squid to marinate 10 minutes.
Mix together onion, garlic and curry powder, fry on oil for 5 minutes.
Stirring frequently.
Put in squid tamarind water.
Stir and add paste sugar, salt and pepper.
Bring to boil, then simmer 2 minutes.
Pour in coconut milk.
Turn heat to low and simmer and simmer 1/1/2 minutes more.
TAHONG AFRITADA
Ingredients
1 1/2 kilos tahong 1-8 oz. can tomato sauce
1 can mussels broth 200 g. potatoes, diced and fried
1tbsp. bread crumbs 200 g. baquio beans, cut diagonally
2 tbsp. ginger juice 1 tbsp. peanuts. ground
4 segment garlic, crushed 2 tsp. salt
1 onion, chopped 1/3 tsp. vetsin (optional)
1/4 cup oil 4 tsp. atsuete juice
1 red bell pepper, cut into strips
Steam-open tahong in boiling water.
Remove tahong meat from shell.
Set aside.
Sauté garlic. onions and tahong.
Add ginger juice and stir.
Pour tomato sauce, tahong broth and atsuete juice.
Add the vegetables.
Season. Simmer for 3 minutes.
Add peanuts, bread crumbs and potatoes.
Mix to combine all ingredients.
Simmer for 5 minutes.
Make 6-8 servings.
1 1/2 kilos tahong 1-8 oz. can tomato sauce
1 can mussels broth 200 g. potatoes, diced and fried
1tbsp. bread crumbs 200 g. baquio beans, cut diagonally
2 tbsp. ginger juice 1 tbsp. peanuts. ground
4 segment garlic, crushed 2 tsp. salt
1 onion, chopped 1/3 tsp. vetsin (optional)
1/4 cup oil 4 tsp. atsuete juice
1 red bell pepper, cut into strips
Steam-open tahong in boiling water.
Remove tahong meat from shell.
Set aside.
Sauté garlic. onions and tahong.
Add ginger juice and stir.
Pour tomato sauce, tahong broth and atsuete juice.
Add the vegetables.
Season. Simmer for 3 minutes.
Add peanuts, bread crumbs and potatoes.
Mix to combine all ingredients.
Simmer for 5 minutes.
Make 6-8 servings.
SESAME BROCCOLI STIR-FRY
Ingredients
5 cups broccoli florets
1 cup button mushrooms, quartered
1 bell pepper, cut into strips
1/3 cup chili sauce
1/2 tsp. sesame oil
2 tbsp. soy sauce
3 tsp. cornstarch
1 tbsp. vegetable oil
1 onion
3 tsp. sesame seeds, toasted
salt to taste
In a small bowl, mix soy sauce and cornstarch.
Stir ion chili sauce and sesame oil.
Set aside.
In a skillet, heat vegetable oil then stir-fry broccoli and
bell pepper for 1 minutes.
Add mushrooms and onion then stir-fry for another minutes.
Stir in liquid mixture and cook until sauce thickens and vegetables are evenly coated.
Season with salt.
Sprinkle seeds before serving.
CHINESE CELERY WITH PEAS
Ingredients
6 cups frozen peas
1 cup Chinese celery, chopped
1 tbsp. vegetable oil
1/2 clove garlic, finely chopped
1/2 onion, chopped
2 tbsp. cream of asparagus
salt to taste
water.
Sauté garlic and onion.
Add peas and water as desired.
Simmer for 5 minutes.
Season with salt and cream of asparagus.
Add Chinese celery before removing from fire.