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.
HOT CAKE
Ingredients
2 cup flour
1/2 tsp. salt
14 cup milk
1/2 cup water
2 tbsp. baking powder
2 eggs
2 tbsp. butter
Sift, then measure flour.
Combine with dry ingredients and sift again.
Beat eggs, mix water and milk then add and melted butter.
Add dry ingredients.
Mix well.
Cook in hot greased pan over slow fire.
Serve hot.
.
YELLOW-GREEN WITH CASHEW NUTS
Ingredients
3 cups broccoli flowers
4 cups small whole baby corn
1 cup cashew nuts
1 clove garlic, finely chopped
2 tbsp. vegetable oil
salt to taste
Steam broccoli and baby corn until half done.
Season with salt, and arrange on a platter.
Heat vegetable oil in heavy skillet over medium fire.
Stir-fry cashew nuts and garlic for 3 minutes or until golden brown.
Scatter on top of baby corn-broccoli mixture before serving. Serve hot
HOT SPICED CAULIFLOWER
Ingredients
6 cups cauliflower, steamed or blanched 4 tbsp. butter
2 tbsp. tomato paste 3 tbsp. fresh cilantro, chopped
1/4 tsp. chili powder 1 bell pepper, cut into strips
salt to taste
Melt butter.
Add the tomato paste,cilantro and chili
powder and cook over low fire for about 10 seconds.
Add the cauliflower.
Season with salt.
Garnish with bell pepper.
HOT AND SPICY SPINACH
Ingredients
1 kilo spinach
2 red bell peppers, cut into 1"
1 clove garlic. minced
1 tbsp. mustard
1 tsp.lemon extract
2 tsbp. vegetable oil
1/4 tsp. chile pepper, flaked
Salt to taste
Whole hot chili (optional)
Heat vegetable oil over medium fire.
Add boil pepper and garlic.
Stir 1 minutes.
Add spinach and cook until done.
Stir in mustard. lemon extract, and chili pepper.
Season with salt
Garnish with hot chilI.
Serve immediately.
BROCCOLI AND RED PEPPER SAUTÉ
Ingredients
4 cups small broccoli florets
2 red bell pepper, cut into strips
1/4 cup cashew or almond nuts, toasted
1/2 clove garlic, finely chopped
1 onion, sliced
2 tbsp. vegetable oil
1 cup water
Salt or seasoning to taste
Heat vegetable oil then add broccoli, bell pepper, onion and garlic.
Cook for 5 minutes or until onion is tender, stirring occasionally.
Add water and season with salt or seasoning.
Simmer for 5 minutes.
Sprinkle with cashew or almond nuts.
Serve hot.
BROCCOLI CON MAIS
Ingredients
5 cups broccoli florets, cut into bite sizes, blanched 1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder blanched
1 tbsp. cornstarch 1 tbsp. cornstarch
1/2 clove garlic, minced 1 onion, sliced
2 tbsp. butter 1 cup water
salt to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.
BRAIN OMELET
Ingredietns
1 cup pre-cooked brain dice 1 tbsp. oil
1 med-size tomato 2 cloves garlic, minced
1 tsp. sliced onion 3 egg slightly beaten
Wash brain in cold water.
Simmer the brain togerther with salt for 15 minutes.
Then drop it cold water.
Drain and remove all fibers.
Saute garlic, onion and brain in a frying pan.
Season with salt and remove mixture from fire.
When partially cool add the slightly beaten eggs.
Heat the lard and cook 1/3 of the brain mixture.
When the brain is evenly brown turn carefully the omelet
and cook the other side.
Do the same with the rest of the mixture.
Its very delicious especially when served hot.
OKRA TEMPURA
Ingredients
15 pcs. okra
3 eggs
1/2 cup oil
1 tsp. salt 3/4 cup bread crumbs
Cut okra lengtwise into two pieces.
Dip each in beaten eggs.
Roll on bread crumbs and fry till brown.
Serve with catrup.
SHRIMPS WITH PINEAPPLE SAUCE
Ingredients
1/2 kilo fresh shrimps (large size) 1 egg, slightly beaten
1/2 cup powderd biscocgo 1/2 cup flour
1 tsp. salt 2 cup lard
Clean and shell shrimps.
Cut in lengthwise and remove the black veins.
Mix with slightly beaten egg and let stand 15 to 20 minutes.
Conbine powdered biscocho, flour and salt and roll each shrimps in this mixture.
Fry in deep hot lard until golder brown.
Lay fried shrimps in pineapple sauce.
Serve hot.
SUMAN PINIPIG WITH LATIK
Ingredients
5 cup pinipig, soaked in thin coconut milk
2 1/2 tsp. salt
2 1/2 cups sugar
3 1/2 cups coconut milk
pinch of anise
Boil the milk with sugar.
When the syrup is thick, add pinipig, salt and anise.
Stir and cook until thick.
Remove from fire and allow to cool.
Roll out, dot with latik or syrup, cut up, and wrap in
portions in pieces of banana leaf.
CURRIED CHICKEN AND COCONUT
Ingredients
1 whole chicken 1/4 cup flour
1/4 tsp. pepper 11/2 esp. salt
1/3 cup butter 2 tart, red apples, chopped
1 tsp. curry powder 11/2 cup milk
1/4 shredded coconut juice of 1/2 lemon
Cut chicken in pieces.
Put in a pepper bag with flour, salt and pepper.
Shake well so that each piece of chicken is covered with flour.
Melt butter in frying pan.
Brown chiocken well on all sides.
Add rest of things.
Cover and cook over low heat about 1/2 hour or until chicken is tender.
Serve hot.
SHRIMP-VEGETABLE CREOLE
Ingredients
300 g. fresh, shrimps, shelled 1/2 tsp. pepper
100 g. sitcharo 2 tsp. soy sauce
2 pcs. sayote, cut into thin slices 8 pcs. quail's eggs, hard-boiled
2 pcs. small carrots, cut to derised shape 1/8 oz can tomato sauce
1 cup kidney beans, cooked 2 cup water or meat broth
2 tsp. salt
MARINADE FOR SHRIMPS:
2 pcs. calamansi or lemon juice 2 tsp.soy sauce
1/2 tsp. black pepper 1/2 tsp. salt
Marinate shrimps for at least 30 minutes.
Ster-fry sitsaro, carrots, celery, kidney beans and and bell pepper in a skillet.
Set aside.
In the same oil, saute onions, shrimps and sayote.
Pour tomato sauce and broth.
Simmer for 15 minutes.
Add the rest of the vegetables and quail's eggs.
Season with salt and pepper.
Serve hot.
FISH IN ADOBO
Ingredients
1 medium-sized fish 5 tbsp. vinegar
5 tbsp. water 1 head garlic, minced
1 onion, minced 6 pads of green pepper, sliced in strips
2 laurel leaves
Clean the fish, cut it crosswise into 21/2 centemeter thick pieces,salt, and fry.
Set aside.
Fry garlic, onion and pepper.
Add the laurel and leaves and the vinegar.
Add the fish and the water.
Season to taste and simmer for abut five minutes.
Serve.
FRIED BEAN CURD SQUARES
Ingredients
3 green chilli 1 red chilli
4 cloves brown sugar 1 tbsp. dark soy sauce
1 tbsp. white vinegar 1 tsp. ground cummin
2/3 cup crushed roasted peanuts 1/2 cup water
6 squares hard beancurd salt to taste
Finely chop garlic, green and red chilli.
Mix with brown sugar, soy sauce, vinegar, cummin and cold water.
Stir in roasted peanuts and salt.
Cook over moderate heat oven 10 minutes striring frequently.
Mean while prepare beancurd.Make three horizontal on each beancurd square.
Do not cut through.
Heat oil (about half an inch in a pan) and carefully lower in beancurd squared, several at a time.
Fry 3 to 4 minutes.
Lift out and place on hot serving plate to keep curds warm.
Arrange a little of the cocomber and bean spouts on top of each beancurd square.
Reheat sauce and spoon a little over each beancurd square. before serving.
CHICKEN PEANUT SALAD
Ingredients
3 cups diced cooked chicken
1 1/2 cups diced celery
1 cup salted peanut halved
1 tbsp. lemon juice
1/2 tsp. salt
1/2 cup mayonnaise
Combine chicken, celery and peanuts in large bowl.
Blend lemon juice, and mayonnaise, pour over chicken mixture and toss.
Chill for 1 hour.
Mound on lettuce-lined plate.
Garnish with tomato wedges.
CABBAGE SALAD,THAI STYLE
Ingredients
2 tbsp. oil 3 cloves garlic, chopped
2 tbsp. red onion chopped 1 tbsp. chopped red chilli
2 cup finely shredded blanched cabbage 1 1/2 tbsp. lemon juice
1/2 cup thick coconut cream 1/2 cup cooked and finely chopped pork
7 medium shrimps, boiled shelled and sliced salt to taste and salted fish sauce
Heat oil fry garlic and onion until brown.
Set aside.
Fry chilli.
Set aside.
In a mixing bowl, the rest of the ingredients, except the shrimps.
Mix thoroughly and arrange in a platter.
Top with shrimps.
Sprinkle with fried garlic onion, and chilli.
FLAN WITH MERINGUE
Flan: Meringue : Syrup:
10 egg yolks 3 egg whites 1 cup sugar
1 can evaporated milk 6 tbsp. sugar 1/4 cup water
1 cup white sugar
In a suacepan, caramelize the sugar then add the water ti form a thick syrup.
Pour into buttered custard cups.
Beat the egg yolks and add gradually the milk and the sugar. blend well.
Set mold in pan with water and bake in oven (350F). till almost dona.
Beat egg whites till stiff.
Gradually add the sugar.
Pile on top of each custard.
Put in oven till meringue is brown.
Top with maraschino cherries for decoration.
GUINATAN SPECIAL
Ingredients
5 cups thin coconut milk
1 cup refined sugar
2 cups thick coconut milk 1 1/2 cups sago
1 can sweet corn
3/4 cup sliced langka
1 can sweet corn
1 cup malagkit rice
Wash and boil malagkit until half done.
Add the langka, corn, sugar, stirring constantly to prevent burning.
Add the sago.
Before serving, top the dish with thick coconut milk.
VANILLA CHEESE CUSTARD
Ingredients
4 cups sago
4 ounces shredded cheese
6 egg yolks slightly beaten
1 tsp. vanilla
1 cup evaporated milk
1 can condensed milk
Put the condensed milk, eggs and cheese in a double boiler and
continue cooking until a thick mixture is formed.
Add now the sago and vanilla. Set aside.
Remove from fire. Chill.
CHINESE STEAK
Ingredients
1 1/3 lbs. pork chops 2 tbsp. soy sauce
1/2 tbsp. rice wine 4 tbsp. water
3 cup onion shredded 1 tbsp. cornstarch
1/2 cup green peas 1/2 cup mushrooms
4 tbsp. tomato ketsup. 2 tbsp. worcestershine sauce
4 tbsp. sugar 1 tbsp. seasoning
1 cup water 1/2 tbsp. cornstach
4 tbsp. soy sauce 6 serving hot, precooking rice
Using blunt end of cleaver, pound pork chops lightly to tenderrize.
Mix with 1 and let soak one hour.
Heat pan and 4 tbsp. oil fry pork on each side until golden brown, remove.
Reheat pan and oil, stir-fry onion and add 2 and 3 and fried pork chops and
boil four minutes, add 4 thicken (sauce).
Place rice on serving plates; arrange pork chops and sauce over rice and serve.
SUGAR COOKIES
Ingredients
1/2 cup butter 1/2 cup sugar
1 egg 3/4 tsp. vanilla
2 cup sifted bread flour 1/2 tsp. baking powder
1/4 tsp. salt
Do not grease cookies sheets.
Heat oven to 350 deg.
Blend butter and sugar together thoroughly.
Add egg and vanilla and beat well.
Mix in the dry ingredients.
Chill dough for 1/2 hour.
Roll dough to 1/8 inch thickness on lightly floured board cloth or between
2 sheets of heavy waxed paper.
Cut with scalloped-edged cookie cutter. Decorate with semi-sweet chocolate
pieces, or nuts or decorates.
Bake on ungreased cokie sheets in a moderate oven about 10 minutes.
FISH FILLETS IN WINE SAUCE
Ingredients
1 1/2 tbsp. butter dash of pepper
1 peeled onion, sliced thin 1 pound fish fillets
1 pared carrots, sliced thin 1/2 cup white wine
1 spring parsley 1 tbsp. butter
1 stalk celery 1 tsp. flour
1 cup water minced parsley
1/2 tsp. salt
Melt 1 1/2 tbsp. butter in skillet.
Add onion and carrot.
Cover, simmer 5 minutes.
Tie parsley and celery together.
Add water, salt, pepper to onion.
Simmer until vegetables are almost tender.
Cut fish into serving pieces.
Lay on top of vegetables. Add wine. Cover.
Simmer, basting often to 10 to 12 minutes until fish flakes easily and is moist.
Remove fish to heated platter and arrange carrots around it.
Place platter in slightly warmed oven.
Simmer down liquid in skillet to 3/4 cup.
Cream 1 tbsp. butter with flour.
Stir into sauce and sauce and heat until it thickens.
Strain over fish.
Serve, sprinkled with parsley.
LECHE FLAN DE MAIS
Ingredients
7 egg yolks 3/4 cup water
1 cup white sugar 1 cup corn
1 tsp. calamansi or lemon juice 1 cup evaporated milk
FOR CARAMEL SYRUP:
1/4 cup water 1/2 cup brown sugar
Make the caramel syrup by melting brown sugar in water.
Boil until syrup is sticky.
Pour caramel syrup in a custard pan
Let cool until hardens.
Combine the milk, water and egg yolk.
Bleand well and sleve.
Remove thencorn from the cob.
Boil the corn with 1/2 cup water and 1/2 cup sugar until soft.
Set the other corn for decorating.
Add the rest to the milk mixture and calamansi or lemon juice.
Pour mixed ingredients into the custard pan.
Bake in 250F. until firm.
Serve cool.
ROCKY ROAD CHIFFON CAKE
Ingredients
2-1/2 cup sifted cake flour 3 tsp. baking powder
1/2 cup cooking oil 1 tsp. salt
8 medium egg yolks 1 tsp. vanilla
1/4 cup water 3/4 cup magnolia choco syrup
8 medium-size egg whitrs 1/4 tsp. cream of tartar
1 cup refined sugar
Pre-heat oven to 350 F.
Sift together fisrt three ingredients into a large bowl.
Make a well in the center and add cooking oil, egg yolks, choco syrup, water and vanilla.
Beat with a wooden spoon until smooth.
Set aside.
Beat egg whites until frothy.
Add cream of tartar and best to soft peaks.
Gradually add refined sugar and beat until stiff but not dry.
fold first mixture into the egg whites and turn ungreased 10-inch tube pan.
Bake for 40-45 minutes, Invert pan and cook.
BANGUS OR MILKFISH SARDINES
Ingredients
12 small bangus or milk fish 2 tbsp. salt
1/2 cup sliced pickles 12 pieces pepper chilli (siling labuyo)
2 carrots, sliced 2 bay leaves
1 cup rum 1 cup olive oil
1 cup water 1/4 cup native vinegar
Scale the fish, leaving the scales.
Arrange 6 fish in a layer in the pressure cooker.
Sprinkle over with with salt.
Follow with half of the rest of the solid ingredients.
Arrange another layer of fish, and follow again with the other half of the solid ingredients.
Pour in the rum, olive oil, water and vinegar.
Cover and cook for 30 minutes, on medium heat
SWEET-POTATO PASTE (Pastillas de Camote)
Ingredients
4 cups "camote" boiled mashed
1 1/2 cups sugar
1 tall can eveporated milk
Mash cook camote with enough water to cover for about 20 minutes.
Peel, mash and add milk.
Mix thoroughly and remove fibrous portion by pressing the mixture
through a fine sieve or colander
Stir in sugar and cook over boiling water for 30 minutes or more.
Pour a centimetre thick on sugared board and dry in warm breeze or
in a warm oven for about 5 minutes.
Cut paste in square roll in granulated sugar and wrap in wax paper..
PAKO OR CAMOTE TOPS SALAD
Ingredients
3 cup camote tops or pako
1 regular size onion, sliced
2 large fresh tomatoes sliced
1/3 cup native vinegar
1 calamansi juiced
1/4 cup coconut milk (if desired)
salt to taste
Place the cleaned camote tops or poko in a strainer.
Dip in boiling water for 30 seconds.
Remove at once and drain
Place in a bowl. Mix onion, tomatoes, calamansi juice, vinegar,
coconut milk and salt.
Pour them on the tops or pako.
Serve.
CHEESE CHIFFON CAKE
Ingredients
2 cup flour cake 1 tsp. baking powder
1/4 cup cornstarch 1 tsp. salt
1 cup sugar 1/2 cup oil
7 egg yolks 3/4 cup water
1 tsp. dayap reed 1 cup cheese, finely grated
8 egg whites 1/2 tsp. cream of tartar
1/2 cup sugar
Preheat oven at 325 degree.
Measure and sifted all the ingredients in a large bowl.
Make a well at the center of the dry ingredients.
Pour the cooking oil egg yolk water and dayap.
Bleand thoroughly. Fold grated cheese.
In big bowl beat the egg whites and cream of tartar until frothy.
Add the half cup sugar and continue beating until stiff peaks are formed.
Gradually fold the egg yolk mixture into the beaten egg whites.
Pour into tube pan. Bake at 325 degree F.
CALIFORNIA RAISIN BACON ROLL
Ingredients
1 kilo ground beef 1/2 kilo ground pork
2 small boxes California seedless raisins 1/2 cup chopped onions
1/2 cup chopped ham 1 raw egg and 1 egg yolk
1 small can vienna sausage 1 charizo be bilbao chopped
2 hard-boiled eggs, grated 1/2 cup evaporated milk
1 cup pickle relish 4 slices of pan americano, or american bread,
1/2 tsp. blank pepper, ground remove crust and cut into small pieces
1 tbsp. vetsin 1 tsp. salt
2 tbsp. grated queso de bola 1/4 kilo lard leaf or sinsal (pano) or ampilia
1 package bacon 1 sheet white cellophane
Mix together all ingredients in a big bowl except bacon and sinsal.
Spread out the cellophane on a tray and put two pieces of sinsal.
Arrange bacon in singles.
Put mixture on top each sinsal.
Roll filling with the bacon, like jelly roll, leaving sansal.
Wrap with sinsal.
Wrap in cellophane and tie ends with a string.
Steam rolls for one hour.
Broil rolls eight to 10 minutes. You may brown rolls by frying.
Cool. Slice like "relleno" and serve with sauce.
SAUCE:
Saute one tbsp. chopped onion in one tbsp. butter or oil.
Add 2 cups of stock or broth taken or from steamer.
Season with 1 1/2 tsp. soy sauce and 1/2 tsp. vetsin.
Thicken with tree tbsp. flour dispersed in 1/2 cup water.
Keep stirring until sauce thickens.
Fire must be low.
EGGPLANT CASSEROLE
Ingredients
4 small, eggplant, pared 2 tsp. sugar
1/4 kilo ground beef 1/2 tsp. black pepper, ground
1 cup kidney beans cooked 1-8 oz. can del monte tomato sauce
1/4 cup flour (with 1/4 tsp. salt) 2 tsp. salt
2 eggs lightly beaten 1 cup water or broth
6 tbsp. bread crumbs 1/4 cup celery, chopped
1/4 cup cooking oil 2 small green bell pepper, chopped
4 segments, garlic, crushed 1 small red bell pepper, chopped
1 medium size onion chopped grated cheese (optional)
Slice each pared eggplant lengthwise.
Dredge both sides immediately with flour.
Dip in eggs.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Arrange on a platter. Set aside.
Sauté garlic, onions and ground beef.
Cook until beef turn light brown.
Add kidney, green and red peppers and celery.
Add tomato sauce and water or broth.
Season with salt, pepper and sugar.
Simmer for 20-25 minutes.
Pour on top of eggplants.
Sprinkle grated cheese, if desired.
ORIENTAL VEGETABLES HASH
Ingredients
2 cups chicharo
1 carrots, diced
2 stems celery, sliced
1 cauliflower
1 onion, sliced
1 1/2 cups shrimps juice
1/8 kilo young pork
1/2 kilo shrimps, shelled
4 tsp. soy sauce
2 tsp. vetsin
salt and pepper
oil for frying
quail eggs, optional
Sauté onion in oil.
Add ground pork and cook until done.
Add shrimps and cool for five minutes.
Add soy sauce and seasoning's.
Add cornstarch mixture.
Stir until thick.
Add the rest of the ingredients and cook until half-done.
Correct seasoning.
Garnish with hard-boiled quail eggs.
SHRIMPS CREOLE
Ingredients
1 1/2 lbs. shrimps. large
2 onions, sliced
2 tbsp. fat
3 cup celery, sliced
1 cup water
1 tsp. salt
1 tsp.. chilli powder
1 tsp. sugar (optional)
2 tbsp. flour
1/4 cup green pepper, diced
1 can (lb) tomatoes
dash of pepper
Cook shrimps in boiling salted water.
Drain remove shell and dark vein.
Saute onion in fat.
Add celery, water, salt, chilli powder, sugar and pepper.
Cover and simmer 15 minutes.
Combine flour with small amount of tomatoes, green pepper.
Add to onion-celery mixture and cook to boiling, stirring constantly, cook 1 minutes longer.
SWEET POTATO SALAD DELUXE
Ingredients
1/4 cup thinly sliced ham or any other salad meat
1/2 cup chopped onions
2 cup cooked yellow sweet potato, diced
4 hard-cooked eggs, chopped
1/4 cup salad pickles
1 cup shredded kraft cheddar
1 cup kraft mayonnaise
Toss ingredients lightly.
Chill.
Serve in letture bed.
PAKSIW NA LECHON
Ingredients
2 kilos lechon, cut into serving pieces
3 cups lechon sauce
8 cups water
1/2 tsp. pepper corn
1 head garlic, minced
2 laurel leaves
Boil lechon in water, garlic, laurel and pepper until soft.
Then add sauce.
Simmer to desired thickness.
RICE AND BACON SALAD BOWL
3 cups ready-cooked rice
1/2 lb. bacon
1 cup diced cucumber
1 cup diced celery
1 green capsicum, sliced
salt and pepper
Combine the rice, bacon, pieces cucumber, red capsicum and celery in a large bowl.
Pour on the fresh dressing and toss gently until thoroughly blended.
Finally add the pieces of sliced green capsicum and chill before serving.
For special occasion, scoop out center of a red or green.
BOPIZ
Ingredients
1/2 cup pork lungs 1 cup pork liver
1 cup water 1/2 cup pork heart
3 tbsp. cooking fat 1 tsp. minced garlic
3/4 cup chopped tomatoes 2 tbsp. chopped onion
1 1/2 tsp. salt 1/8 tsp. peppper
1 cup thin coconut milk 1/4 cup red pepper cut into strips
1/4 cup thick coconut milk 1/4 cup greed pepper, cut into strips
Boil first ingredients for 5 minutes in a cup of water.
Cook over low heat for 30 minutes.
Set aside to cool, then chop lungs, liver and heart.
Saute garlic, onion and tomatoes.
Cook 2 minutes add chopped lungs, liver and heart.
Season with salt and add pepper.
Add thin coconut milk. Cover.
When mixture .
Add thick coconut milk.
Boil a minutes and serve.
STAR'S SHRIMP INTERNATIONAL
Ingredients
3 tbsp. margarine 1 cup shrimp juice
1 tsp. garlic, crushed 1 tbsp. gin
1 tbsp. onions, diced 1/4 cup celery, diced
1/3 cup fresh mushroom, blanched 1/4 kilo shrimps, shelled
1/4 cup red pepper, diced 1 tsp. salt
1/4 tsp. white pepper 1 tbsp. flour melted in 1/3 cup water
1/4 tsp. seasoning
Peel off heads of shrimps and pound till juice is obtained.
Add 1/2 cup hot water to the juice and strain.
heat margarine in a pan.
Saute garlic and onions.
Then add shrimps and seasonings.
Continue to saute until shrimps become reddish in color.
Pour in shrimps juice and let simmer for 3 minutes.
Add gin, celery, mushroom, and red pepper.
Thicken mixture with flour. Serve hot.
SEAFOOD CASSEROLE
Ingredients
1/4 kilo fish fillet 1/4 kilo tahong or halaan
1/4 kilo shrimps 1/4 kilo alimasag
1/4 kilo squid, cut 1" crosswise 1 red pepper, cut into cubes
1 green pepper, cut into cubes 1/2 cup green peas
1/2 cup chopped tomatoes 1 onion sliced
1 tsp. garlic 1/8 tsp. saffron powder
1/2 can thick cream 1 can mushrooms
1/4 kilo potatoes, cut into cubes 1/4 kilo string beans, cut into 2
1/4 kilo carrots, cut into cubes 2 tbsp. flour
Season fisf fillet with 1/4 tsp. salt and a dash of pepper.
Fry in 2 tbsp. oil half cooked then set aside.
Sea son shrimps and squid with 1 tsp. pepper.
Fry in 3 tbsp. oil-half cookeked. Set aside.
Season halaan/tahong with 1/2 tsp. salt and dash of pepper.
Fry in 1/4 cup oil half done. Set aside.
Cut alimasag into 4 parts.
Season with 1 tsp. salt and dash of pepper then fry in 2 tbsp. oil until half cooked. Set aside.
In a casserole, saute onion and tomatoes in 2 tbsp. butter.
Add saffron powder and 2 cups of water or broth.
Season with 2 tsp. salt and 1/4 tsp. pepper.
Add the butter mushrooms, string beans carrots, potatoes, red and green pepper then let boil.
Simmer until vegetables are cooked.
When vegetables are almost cooked, thicken with 2 tbsp. flour, then add the pre-cooked shrimps,
squid, fillet, alimasag and halaan.
Mix well and add the thick cream.
Transfer to a casserole dish and bake at 350 for 20 minutes.
COCONUT WITH COCO MILK
Ingredients
1/2 kilo mike
1/2 cup coco milk
1 onion
1/4 kilo shrimps
1/4 kilo pork
3 segments garlic
Saute garlic and onion in cooking oil.
Saute shrimps and pork; put in coconut milk.
Cook for 15 minutes or more.
Serve hot.
GULAMAN WITH FRUIT COCKTAIL
Ingredients
1 big can fruit cocktail or leaches
2 cans condensed milk
4 sticks royal gulaman
4 tbsp. white sugar
8 cups water to boil the gulaman or 8 1/2 water. 2 eggs
Boil the gulaman to 8 1/2 cups water.
Mix in big bowl all other ingredients with fruits drained of juice.
Beat eggs and add to no. 2.
Mix 1 and 2 put into molds.
REAMED HAM
Ingredients
2 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1 tsp. dry mustard
2 cups milk
2 cup cooked diced ham
1 cup drained cooked peas
1/4 cup sliced piminto
1/2 cup thin strips green pepper (if desired)
Mke a while sauce of the butter, flour, salt mustard and milk.
Add ham, peas, pimiento and (if used) the green pepper.
Cook slowly 10 minutes longer, stirring often.
Use as filling for oatmeal puffs.
HOLIDAY PRAWN SPECIAL
Ingredients:
9 pieces medium-sized prawns 3 pieces calamansi or lemon
3 cloves minced garlic 1 tbsp. soy sauce
1 medium sized onion, finely chopped 1/2 big green pepper, finely chopped
1/2 cup celery, finely chopped 1/2 big red pepper, finely chopped
3 slices ham, chopped 3 pieces bacon chopped
1 cup shrimps, shelled and chopped 3/4 tsp. seasoning
1 cup bread crumbs 1/4 cup grated cheese
SAUTE:
2 yolks of hard-cooked eggs
1/2 green pepper, finely chopped
1 tbsp. chili sauce
3 tbsp. catsup
1/2 red pepper, finely chopped
Wash prawns and dip in boiling water until slightly red.
Set aside to drain.
With a sharp scissor cut shell bank lengthwise from head to tail very carefully so as not to destroy
the shell.
Cut through the meat, open and marinate in mixture of calamansi or lemon juice, and soy sauce.
Set aside for a few minutes before removing meat from shell, then chop them finely.
Heat butter in a frying pan; saute garlic until brown add onions, celery,peppers, ham chopped shrimps
and prawn meat then seasoning.
Stuff prawn shells with above mixture.
Cover with bread crumbs and top with grated cheese.
Bake in hot oven for 20-25 minutes.
Prepare sauce.
Mash egg yolks and combines with the rest of ingredients, blend well.
If sauce is too thick, add hot water as needed.
RELLENO ALIMANGO (CRABS)
Ingredients
6 alimango or crabs
1 tbsp.. margarine
2 slices tocino
1 tbsp. milk
1 tbsp. beer
garlic and onions
Boil alimango or crabs and flake all the fresh (about 1 cup).
Saute garlic and onions in oil; add the crab meat and cook for a few minutes.
set aside.
Combine margarine milk beer and salt in a dish, and mix in the crab meat.
Beat one egg, and half of it to the crab mixture.
Clean the cram shells stuff them with the filling.
Garnish with slices of tocino (orbacon) on top.
Dip the shells in the remaining beaten egg, and fry in hot oil.
STEAM PUTO
Ingredients:
2 cup all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cup sugar
2 cup coconut milk
1 tsp. anise 2 eggs
Sift together dry ingredients into a mixing bowl.
Add coconut milk to make a smooth mixture; add anise and a
few drops of desired food colouring.
Pour into muffins tins and steam for 15-20 min.
TUNA FISH SALAD
Ingredients:
1 cup boiled tuna fish flaked
2 pieces sugar beets, boiled and diced
3 tbsp. vinegar from sweet pickles
mayonnaise to mix
1/4 cup minced celery
1 cup crisp cucumber, diced
1/2 tsp. salt lettuce leaves
Combine flaked fish and vinegar just before servings.
Combine well the flaked fish, cucumber, celery sugar beets,
vinegar, salt and mayonnaise.
Serve with lettuce leaves.
RUSSIAN SALAD
Ingredients:
1/2 kilo potatoes 1/2 kilo string-beans
1/2 kilo cucumber 1/4 kilo carrots
1 head lettuce 2 pcs. sugar beets
1 chicken breast, boiled and chopped 1 slice, chopped ham
2 eggs, hard-boiled 3 pcs. tomatoes
1/3 cup pickle relish 1/2 cup mayonnaise
Boil string-beans and cut 1" long.
Set aside.
Boil carrots, potatoes and cut into cubes.
Peel cucumber and remove seeds.
Cut into cubes.
Boil the sugar beans beets separately, cut into cubes.
Soak lettuce in ice water for two hours.
Set aside.
Mix together the potatoes, carrots string-beans and cucumber and sugar beets.
Add the chopped ham, chicken, mayonnaise and pickle.
Mix well and season with salt and pepper to taste.
Line salad bold with lettuce; place salad mixture.
Decorate with slice of eggs and tomatoes.