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Citrus Shakeups
1/2 of a lemon
1/2 of an orange
3 tbsp. sugar
1-1/4 cups ice cubes about
3 tbsp. water
orange wedges or lemon slices, optional
In a 16-ounce shaker, squeeze juice from the lemon and orange halves. Add sugar.
Add enough ice cubes to fill two-thirds full. Add water to cover ice.
Cover and shake. Serve in a tall glass.
Makes 1 serving. Per serving: 173 calories, 0 g total fat, 0 mg cholesterol, 3 mg sodium, 45 g carbohydrate
1/2 of an orange
3 tbsp. sugar
1-1/4 cups ice cubes about
3 tbsp. water
orange wedges or lemon slices, optional
In a 16-ounce shaker, squeeze juice from the lemon and orange halves. Add sugar.
Add enough ice cubes to fill two-thirds full. Add water to cover ice.
Cover and shake. Serve in a tall glass.
Makes 1 serving. Per serving: 173 calories, 0 g total fat, 0 mg cholesterol, 3 mg sodium, 45 g carbohydrate
Chilled Mango Sago Cream
100 gms. sago, cooked
100 gms. fresh mango juice
25 gms. sugar powder
25 gms. low-fat milk
Mix all the ingredients.
Serve in a cocktail glass.
Serve immediately.
100 gms. fresh mango juice
25 gms. sugar powder
25 gms. low-fat milk
Mix all the ingredients.
Serve in a cocktail glass.
Serve immediately.
Cappuccino
½ cup instant coffee
¼ cup sugar
1 cup nonfat dry milk solids
Stir ingredients together.
Process in a blender until powdered.
Use 2 tbsp. of mixture for each cup of hot water.
Optional: Top with fat free cool whip and chocolate sprinkles.
Per Cup: Calories 59, Fat 0.1g, Cholesterol 1mg, Sodium 36mg, Carbohydrate 12.3g, Protein 2.6g.
¼ cup sugar
1 cup nonfat dry milk solids
Stir ingredients together.
Process in a blender until powdered.
Use 2 tbsp. of mixture for each cup of hot water.
Optional: Top with fat free cool whip and chocolate sprinkles.
Per Cup: Calories 59, Fat 0.1g, Cholesterol 1mg, Sodium 36mg, Carbohydrate 12.3g, Protein 2.6g.
Between the Sheets
1 jigger rum
1 jigger triple sec
1 jigger amareto liqueur
2 oz. orange juice
splash of lemon juice
Mix all ingredients and shake well in a cocktail shaker. Strain in a coco grande glass.
1 jigger triple sec
1 jigger amareto liqueur
2 oz. orange juice
splash of lemon juice
Mix all ingredients and shake well in a cocktail shaker. Strain in a coco grande glass.
Monkey Meat
2 lbs pork steaks
1/2 cup teriyaki marinade
1/4 cup chicken broth
1 tablespoon garlic, minced
1/2 tablespoon ginger, crushed
pepper, to taste
12 bamboo skewers (soaked in water)
Cut up pork steaks into bite size pieces.
Mix the teriyaki, broth, garlic, ginger and pepper together. Place the meat in a container and pour the marinade over it.
Place an air tight lid on the container and
marinade over night.
Place on presoaked bamboo skewers and grill on a foil covered grill that has been sprayed with cooking spray. Grill until dark brown. 20 minutes is a guess, it really depends on the cut of the meat and the temp of your grill.
Great served with rice.
1/2 cup teriyaki marinade
1/4 cup chicken broth
1 tablespoon garlic, minced
1/2 tablespoon ginger, crushed
pepper, to taste
12 bamboo skewers (soaked in water)
Cut up pork steaks into bite size pieces.
Mix the teriyaki, broth, garlic, ginger and pepper together. Place the meat in a container and pour the marinade over it.
Place an air tight lid on the container and
marinade over night.
Place on presoaked bamboo skewers and grill on a foil covered grill that has been sprayed with cooking spray. Grill until dark brown. 20 minutes is a guess, it really depends on the cut of the meat and the temp of your grill.
Great served with rice.
Goat Caldereta
2 lbs goat meat, cut into 1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
Drain the meat, saving the liquid, and pat it dry.
In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
Put in black peppercorns, cinnamon stick and bay leaves.
Stir and cook for another minute.
Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
Stir and cook for another minute.
Add 2 cups of waters and bring to boil.
Cover, bring the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover, and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4 inch wide strips.
When the meat is tender add the pepper into the stew.
Stir and cook for another 3-5 minutes.
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
Drain the meat, saving the liquid, and pat it dry.
In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
Put in black peppercorns, cinnamon stick and bay leaves.
Stir and cook for another minute.
Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
Stir and cook for another minute.
Add 2 cups of waters and bring to boil.
Cover, bring the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover, and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4 inch wide strips.
When the meat is tender add the pepper into the stew.
Stir and cook for another 3-5 minutes.
Ginataang Kuhol
* 20-30 kuhol or snails
* 2 coconuts, grated, extract
* 1 cup thick cream (1st Extract)
* 2 cups thin cream (2nd Extract)
* 3-4 green, long pepper
* 1 med. sized onion, sliced
* 4 cloves garlic, minced
* 2 tbsp minced ginger
* 2 cups kangkong leaves & stalks
* 1 tsp vetsin
* salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
* 2 coconuts, grated, extract
* 1 cup thick cream (1st Extract)
* 2 cups thin cream (2nd Extract)
* 3-4 green, long pepper
* 1 med. sized onion, sliced
* 4 cloves garlic, minced
* 2 tbsp minced ginger
* 2 cups kangkong leaves & stalks
* 1 tsp vetsin
* salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
Baked Banana French Toast
3/4 cup milk
1 banana, sliced
2 eggs
8 slices day old bread
Blend milk, banana and eggs. Dip bread slices. Place on a buttered baking pan. Pour leftover egg mixture over bread slices. Bake at 450°F for 12 minutes.
1 banana, sliced
2 eggs
8 slices day old bread
Blend milk, banana and eggs. Dip bread slices. Place on a buttered baking pan. Pour leftover egg mixture over bread slices. Bake at 450°F for 12 minutes.
Balinghoy (cassava) pulot at latik
1 egg
1/2 cup evaporated milk
1/2 cup sugar
1-1/2 cups cassava (balinghoy), grated
1/4 cup butter or margarine
1 cup thick coconut milk (1st extract)
1 cup thin coconut milk (2nd extract)
1 piece sinaklob (panutsa), cut up
For coconut syrup, cook thick coconut milk over medium heat. Stir constantly until oil comes out and "latik"or coconut residue forms. Cool until "latik"turns brown. Set aside.
Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously until thick then add the "latik". Set aside.
For pancakes, beat egg and stir in evapoprated milk and sugar. Blend well. Add cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3 cup batter per pancake.
Serve with "Pulot at Latik".Balinghoy (cassava) pulot at latik
1/2 cup evaporated milk
1/2 cup sugar
1-1/2 cups cassava (balinghoy), grated
1/4 cup butter or margarine
1 cup thick coconut milk (1st extract)
1 cup thin coconut milk (2nd extract)
1 piece sinaklob (panutsa), cut up
For coconut syrup, cook thick coconut milk over medium heat. Stir constantly until oil comes out and "latik"or coconut residue forms. Cool until "latik"turns brown. Set aside.
Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously until thick then add the "latik". Set aside.
For pancakes, beat egg and stir in evapoprated milk and sugar. Blend well. Add cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3 cup batter per pancake.
Serve with "Pulot at Latik".Balinghoy (cassava) pulot at latik
Banana Banana Muffins
1 1/4 c unbleached flour
3 tbsps brown sugar; packed
1 1/2 tsps baking powder
1 tbsp pumpkin pie spice
1 c bananas; mashed
1/4 c skim milk
3 tbsps fat-free sour cream
1 egg white; whipped
Preheat oven to 350. Prepare six muffin pans with cooking spray and flour; set aside. Combine flour, sugar, baking powder, and pumpkin pie spice together in a bowl. In another bowl, combine bananas, milk, sour cream, and egg white. Combine dry ingredients with wet ingredients just until moistened. Fill muffin pans 2/3 full. Bake 20 minutes, or until light brown.
6 servings; 150 Calories; 1g Fat (4% calories from fat); 4g Protein; 35g Carbohydrate; 1mg Cholesterol; 143mg Sodium
3 tbsps brown sugar; packed
1 1/2 tsps baking powder
1 tbsp pumpkin pie spice
1 c bananas; mashed
1/4 c skim milk
3 tbsps fat-free sour cream
1 egg white; whipped
Preheat oven to 350. Prepare six muffin pans with cooking spray and flour; set aside. Combine flour, sugar, baking powder, and pumpkin pie spice together in a bowl. In another bowl, combine bananas, milk, sour cream, and egg white. Combine dry ingredients with wet ingredients just until moistened. Fill muffin pans 2/3 full. Bake 20 minutes, or until light brown.
6 servings; 150 Calories; 1g Fat (4% calories from fat); 4g Protein; 35g Carbohydrate; 1mg Cholesterol; 143mg Sodium
Banana Chips
green cooking bananas
brown sugar
cooking oil
Peel green bananas and slice thinly crosswise. For every 2 cups sliced bananas mix 1/4 cup brown sugar. Mix by batches. Fry in hot oil until golden brown. Cool in a tray.
brown sugar
cooking oil
Peel green bananas and slice thinly crosswise. For every 2 cups sliced bananas mix 1/4 cup brown sugar. Mix by batches. Fry in hot oil until golden brown. Cool in a tray.
Banana Cupcake with Peanut Butter and Jelly
2 2/3 cups all purpose flour
2 tsps. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup full cream milk
1 cup margarine, softened
1 1/3 cups sugar
3 pcs. eggs
1 cup cavendish banana, mashed
For frosting:
creamy peanut butter
fruit jelly of your choice
For topping:
assorted candies
Preheat oven to 350°F. Combine flour, baking soda and salt in a bowl. In another bowl, combine vanilla and milk. Using a third bowl, cream margarine and sugar. When light and fluffy, add eggs one at a time. Add dry ingredients alternately with milk mixture. Fold in mashed bananas last. Pour mixture into lined cupcake molders until 3/4-inch full. Bake for 30 minutes.
2 tsps. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup full cream milk
1 cup margarine, softened
1 1/3 cups sugar
3 pcs. eggs
1 cup cavendish banana, mashed
For frosting:
creamy peanut butter
fruit jelly of your choice
For topping:
assorted candies
Preheat oven to 350°F. Combine flour, baking soda and salt in a bowl. In another bowl, combine vanilla and milk. Using a third bowl, cream margarine and sugar. When light and fluffy, add eggs one at a time. Add dry ingredients alternately with milk mixture. Fold in mashed bananas last. Pour mixture into lined cupcake molders until 3/4-inch full. Bake for 30 minutes.
Barbecue Hotdog Sandwich
1 (200 gms.) pack Purefoods Tender Juicy Regular Hotdogs, sliced
1 pc. white onions, chopped
½ cup barbecue sauce
4 pcs. pita pocket bread
cooking oil for pan-frying
Heat oil in a pan.
Pan-fry sliced hotdogs and onions.
Stir in barbecue sauce.
Fill in pita pocket bread with the mixture.
Wrap in aluminum foil.
Serve warm if possible.
Makes 4 servings.
1 pc. white onions, chopped
½ cup barbecue sauce
4 pcs. pita pocket bread
cooking oil for pan-frying
Heat oil in a pan.
Pan-fry sliced hotdogs and onions.
Stir in barbecue sauce.
Fill in pita pocket bread with the mixture.
Wrap in aluminum foil.
Serve warm if possible.
Makes 4 servings.
Bibingcup
1 pack Magnolia Pancake Plus (Maple)
3/4 cup coconut cream
¼ cup bacon, chopped & rendered (save oil)
banana leaf
Dari Crème Classic
In a bowl, combine pancake mix and coconut cream.
Mix until smooth.
Add half of the bacon bits and slightly mix.
Pour into metal puto mold lined with banana leaves.
Brush with oil from rendered bacon.
Pour pancake mix in each mold and top with bacon bits.
Cook in oven toaster for at least 10 minutes or until done.
Serve warm and top with Dari Creme.
Makes 8 to 10 pieces.
3/4 cup coconut cream
¼ cup bacon, chopped & rendered (save oil)
banana leaf
Dari Crème Classic
In a bowl, combine pancake mix and coconut cream.
Mix until smooth.
Add half of the bacon bits and slightly mix.
Pour into metal puto mold lined with banana leaves.
Brush with oil from rendered bacon.
Pour pancake mix in each mold and top with bacon bits.
Cook in oven toaster for at least 10 minutes or until done.
Serve warm and top with Dari Creme.
Makes 8 to 10 pieces.
Bibingka Malagkit
? c purple rice (Balatinaw variety from Baguio)
3 c sticky white rice
1 grated coconut
3 c water (for extracting coco cream and milk)
? k sugar
Combine two kinds of rice in a pot and add enough water to cover mixture. Cook as you would steamed rice.
Combine coconut with 1 c water, extract coco cream. Divide cream into two portions.
Add 2 c water to the grated coconut to make coconut milk.
In a preheated pot, pour one portion of the coco cream and simmer over medium flame until the oil separates and a sediment called latik settles at the bottom of the pot. Separate the oil from the latik and set aside.
In the same pot, combine the remaining coco cream and milk. Simmer over medium flame until a creamy consistency is achieved. Add the sugar, stir and continue simmering until the mixture starts to thicken and get oily again.
Add the cooked rice a little at a time, stirring constantly to mix well. Reduce to low heat and cover pot to allow the bibingka to simmer a while, around five to 10 minutes.
Transfer bibingka to a serving plate and allow to completely cool down before serving. Garnish the top with the remaining latik.
3 c sticky white rice
1 grated coconut
3 c water (for extracting coco cream and milk)
? k sugar
Combine two kinds of rice in a pot and add enough water to cover mixture. Cook as you would steamed rice.
Combine coconut with 1 c water, extract coco cream. Divide cream into two portions.
Add 2 c water to the grated coconut to make coconut milk.
In a preheated pot, pour one portion of the coco cream and simmer over medium flame until the oil separates and a sediment called latik settles at the bottom of the pot. Separate the oil from the latik and set aside.
In the same pot, combine the remaining coco cream and milk. Simmer over medium flame until a creamy consistency is achieved. Add the sugar, stir and continue simmering until the mixture starts to thicken and get oily again.
Add the cooked rice a little at a time, stirring constantly to mix well. Reduce to low heat and cover pot to allow the bibingka to simmer a while, around five to 10 minutes.
Transfer bibingka to a serving plate and allow to completely cool down before serving. Garnish the top with the remaining latik.
Bibingka Pinipig
3 cups pinipig
1-½ cups brown sugar
2 coconuts, grated to produce
3/4 cup rich coconut milk, first extract
2 cups diluted (with water) coconut milk
1 tsp. salt
¼ tsp. powdered anis
banana leaves, for lining
baking pan
Place the diluted coconut milk, pinipig and salt in a wok; boil.
Lower the heat and add 1 cup brown sugar, stir until the sugar has fully dissolved and the mixture becomes glutinous.
Line a pan with banana leaves and transfer the pinipig mixture into it.
Pack and flatten the top.
Pour the rich coconut milk (first extract or kakang gata) on top.
Sprinkle the rest of the brown sugar and the powdered anis.
Cover and bake (about 200ºF) until the topping of coconut milk and brown sugar is cooked.
1-½ cups brown sugar
2 coconuts, grated to produce
3/4 cup rich coconut milk, first extract
2 cups diluted (with water) coconut milk
1 tsp. salt
¼ tsp. powdered anis
banana leaves, for lining
baking pan
Place the diluted coconut milk, pinipig and salt in a wok; boil.
Lower the heat and add 1 cup brown sugar, stir until the sugar has fully dissolved and the mixture becomes glutinous.
Line a pan with banana leaves and transfer the pinipig mixture into it.
Pack and flatten the top.
Pour the rich coconut milk (first extract or kakang gata) on top.
Sprinkle the rest of the brown sugar and the powdered anis.
Cover and bake (about 200ºF) until the topping of coconut milk and brown sugar is cooked.
Binangkal
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds
Sift together dry ingredients. Mix brown sugar, water and oil; add to flour mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in sesame seeds. Fry in deep hot fat until brown.
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds
Sift together dry ingredients. Mix brown sugar, water and oil; add to flour mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in sesame seeds. Fry in deep hot fat until brown.
Binangkal
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds
Sift together dry ingredients. Mix brown sugar, water and oil; add to flour mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in sesame seeds. Fry in deep hot fat until brown.
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds
Sift together dry ingredients. Mix brown sugar, water and oil; add to flour mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in sesame seeds. Fry in deep hot fat until brown.
Black Bean Chicken Fettucine
115 gms. chicken cubes
1 tbsp. white wine
1 tbsp. soy sauce
1 tbsp. cornstarch
15 ml. sesame oil
1 tsp. ginger, slivered
2 tbsps. red onions, julienned
50 ml. black bean sauce
30 ml. water
1 tbsp. green onions, julienned
60 gms. tricolore
1 tbsp. butter
150 gms. prepared fetttucine
60 gms. bean sprouts
10 gms. cilantro sprigs
1 tsp. sugar
Mix together soy sauce, white wine and cornstarch. Marinate chicken in mixture. Stir-fry in sesame oil until cooked. Pull away from the head and remove from pan, let sit.
On the same pan, saute ginger (do not brown), add in onions. Add in cooked chicken to saute pan. Deglaze pan with black bean sauce diluted with water.
Add 1 tablespoon sugar, put in green onions and tricolore. Pull away from head and add butter.
Fold in pasta; pull onto plate and top with bean sprouts and cilantro florettes. Place bread on the right side of the plate.
1 tbsp. white wine
1 tbsp. soy sauce
1 tbsp. cornstarch
15 ml. sesame oil
1 tsp. ginger, slivered
2 tbsps. red onions, julienned
50 ml. black bean sauce
30 ml. water
1 tbsp. green onions, julienned
60 gms. tricolore
1 tbsp. butter
150 gms. prepared fetttucine
60 gms. bean sprouts
10 gms. cilantro sprigs
1 tsp. sugar
Mix together soy sauce, white wine and cornstarch. Marinate chicken in mixture. Stir-fry in sesame oil until cooked. Pull away from the head and remove from pan, let sit.
On the same pan, saute ginger (do not brown), add in onions. Add in cooked chicken to saute pan. Deglaze pan with black bean sauce diluted with water.
Add 1 tablespoon sugar, put in green onions and tricolore. Pull away from head and add butter.
Fold in pasta; pull onto plate and top with bean sprouts and cilantro florettes. Place bread on the right side of the plate.
Blueberry Pancakes
1 egg
1 - 250g pack WHite King Classic Hotcake Mix
¾ cup water
½ cup Butterfresh Margarine (melt 2 tbsps. for the hotcake batter)
½ cup confectioners sugar
1 cup blueberry preserve
Beat egg until frothy. Add White King Classic hotcake mix, water and melted margarine. Beat until mixture is fairly smooth.
Pour 1/3 cup of the mixture in hot griddle pan. Turn when bubbles appear on the surface.
To serve:
Place a piece of pancake on a dish, spread with softened margarine, Top with a tablespoon of blueberry preserve and sprinkle with confectioners sugar.
1 - 250g pack WHite King Classic Hotcake Mix
¾ cup water
½ cup Butterfresh Margarine (melt 2 tbsps. for the hotcake batter)
½ cup confectioners sugar
1 cup blueberry preserve
Beat egg until frothy. Add White King Classic hotcake mix, water and melted margarine. Beat until mixture is fairly smooth.
Pour 1/3 cup of the mixture in hot griddle pan. Turn when bubbles appear on the surface.
To serve:
Place a piece of pancake on a dish, spread with softened margarine, Top with a tablespoon of blueberry preserve and sprinkle with confectioners sugar.
Boo Boo Burger
1 pack hamburger buns
1 pack Hamburger patties, sliced cheese, sliced
catsup and mustard
lettuce greens
bell peppers
olives
Assemble sandwich by lining hamburger buns with lettuce greens. Top with sliced cheese and fried hamburger patties. Keep top of sandwich open. Decorate hamburger with catsup, mustard, bell peppers and olives to make scary faces.
1 pack Hamburger patties, sliced cheese, sliced
catsup and mustard
lettuce greens
bell peppers
olives
Assemble sandwich by lining hamburger buns with lettuce greens. Top with sliced cheese and fried hamburger patties. Keep top of sandwich open. Decorate hamburger with catsup, mustard, bell peppers and olives to make scary faces.
Brazo de Mercedez
2 can of condensed milk.
1 teaspoon of vanilla.
1/2 cream of tartar
2 ½ cups of cake flour.
½ cup of confectioner sugar.
1 cup of sugar.
8 eggs.
Oil.
Procedures:
Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed. Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar.
FILLING
Combine egg yolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens.
Remove from fire, apply the filling into baked products. Roll as in jelly roll.
updated recipe here Brazo de Mercedez 2
1 teaspoon of vanilla.
1/2 cream of tartar
2 ½ cups of cake flour.
½ cup of confectioner sugar.
1 cup of sugar.
8 eggs.
Oil.
Procedures:
Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed. Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar.
FILLING
Combine egg yolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens.
Remove from fire, apply the filling into baked products. Roll as in jelly roll.
updated recipe here Brazo de Mercedez 2
Broccoli - Ham Quiche
Pastry:
1-1/4 cups all-purpose flour
1-1/2 tbsps. brown sugar
1/4 cup + 2 tbsps. Butterfresh Margarine
1 eggyolk
2 tbsps. water
Filling:
1 tbsp. olive oil
1-1/2 cups broccoli, chopped
1/3 cup onion, chopped
1/3 cup red bell pepper, chopped
1/2 cup cheddar cheese
1 cup ham
3 eggs, beaten
1 (250 ml) Selecta Fresh Milk
1 tsp. tarragon
1/4 tsp. salt
1/4 tsp. pepper
Pastry procedure:
Preheat oven to 400°F. Sift flour and sugar into a bowl. Add margarine and cut-in with a pastry blender until particles are pea-sized.
Beat eggyolks with water. Add to flour-margarine mixture little by little while tosting mixture with a fork. Form into a ball. Roll out dough between 2 sheets of waxed paper.
Fit pastry into muffin pans. Partially bake pastry for 8-10 minutes.
For Filling procedure:
Heat oil in skillet over medium heat. Add broccoli, onion and bell pepper, cook until crisp-tender. Season with salt and pepper. Set aside to cool.
Sprinkle cheese over bottom of pastry shell. Arrange ham and vegetable over cheese.
Combine eggs, milk, tarragon, salt and pepper in medium bowl. Pour over partially baked pastry. Bake for 25 minutes or until filling is firm.
1-1/4 cups all-purpose flour
1-1/2 tbsps. brown sugar
1/4 cup + 2 tbsps. Butterfresh Margarine
1 eggyolk
2 tbsps. water
Filling:
1 tbsp. olive oil
1-1/2 cups broccoli, chopped
1/3 cup onion, chopped
1/3 cup red bell pepper, chopped
1/2 cup cheddar cheese
1 cup ham
3 eggs, beaten
1 (250 ml) Selecta Fresh Milk
1 tsp. tarragon
1/4 tsp. salt
1/4 tsp. pepper
Pastry procedure:
Preheat oven to 400°F. Sift flour and sugar into a bowl. Add margarine and cut-in with a pastry blender until particles are pea-sized.
Beat eggyolks with water. Add to flour-margarine mixture little by little while tosting mixture with a fork. Form into a ball. Roll out dough between 2 sheets of waxed paper.
Fit pastry into muffin pans. Partially bake pastry for 8-10 minutes.
For Filling procedure:
Heat oil in skillet over medium heat. Add broccoli, onion and bell pepper, cook until crisp-tender. Season with salt and pepper. Set aside to cool.
Sprinkle cheese over bottom of pastry shell. Arrange ham and vegetable over cheese.
Combine eggs, milk, tarragon, salt and pepper in medium bowl. Pour over partially baked pastry. Bake for 25 minutes or until filling is firm.
Broccoli and Shrimp Pasta
100 gms. White King Fiesta elbow macaroni
3 cups broccoli florets
1 cup thousand island dressing
250 gms. shrimps, shelled
1/2 cup Romano cheese, grated
Cook pasta according to package directions; three minutes before pasta is done, add broccoli florets. Drain and set aside.
Heat 1/3 cup of dressing in a skillet over medium heat. Add shrimps. Stir-fry 3 to 4 minutes until shrimps is opaque.
Transfer pasta and broccoli to a serving bowl. Add shrimp mixture and remaining dressing. Toss well.
Sprinkle with cheese and serve.
3 cups broccoli florets
1 cup thousand island dressing
250 gms. shrimps, shelled
1/2 cup Romano cheese, grated
Cook pasta according to package directions; three minutes before pasta is done, add broccoli florets. Drain and set aside.
Heat 1/3 cup of dressing in a skillet over medium heat. Add shrimps. Stir-fry 3 to 4 minutes until shrimps is opaque.
Transfer pasta and broccoli to a serving bowl. Add shrimp mixture and remaining dressing. Toss well.
Sprinkle with cheese and serve.
Adobo sauce
3 3 lg Chipotle peppers
1 Dried Pasilla chilis
1/4 cup Peanut, or olive oil
1/4 cup Distilled white vinegar
2 Onions
2 cloves Chopped garlic
1/2 tsp Dried Oregano
1/4 tsp Ground cumin
1/2 tsp Pepper
1.1/2 tsp Sugar
Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then drain 3/4 of the water, and add all the other ingredients, save for the oil, vinegar and sugar. Puree with a hand blender and pour the the mix into a saucepan and stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil, then reduce heat and simmer until the mixture achieves the desired consistency.
1 Dried Pasilla chilis
1/4 cup Peanut, or olive oil
1/4 cup Distilled white vinegar
2 Onions
2 cloves Chopped garlic
1/2 tsp Dried Oregano
1/4 tsp Ground cumin
1/2 tsp Pepper
1.1/2 tsp Sugar
Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then drain 3/4 of the water, and add all the other ingredients, save for the oil, vinegar and sugar. Puree with a hand blender and pour the the mix into a saucepan and stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil, then reduce heat and simmer until the mixture achieves the desired consistency.
Lechon Sauce or Liver Sauce
1/2 pound chicken liver or 1 cup liver pate
3 tablespoons finely minced garlic
3 tablespoons brown sugar
1/2 cup apple cider vinegar
1 cup finely minced onion
1 cup bread crumbs
salt and freshly ground pepper to taste
In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.
3 tablespoons finely minced garlic
3 tablespoons brown sugar
1/2 cup apple cider vinegar
1 cup finely minced onion
1 cup bread crumbs
salt and freshly ground pepper to taste
In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.
Lumpia Sauce
4 tablespoons cornstarch
1-1/2 cups water
1/3 cup brown sugar
1/4 cup soy sauce
crushed garlic
Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done, serve with crushed garlic.
1-1/2 cups water
1/3 cup brown sugar
1/4 cup soy sauce
crushed garlic
Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done, serve with crushed garlic.
Misu Tomato Sauce
1 teaspoon cooking oil
1/2 cup finely minced ripe tomatoes
1/2 teaspoon freshly ground pepper
1 teaspoon finely minced garlic
2 tablespoons misu (salted bean paste, available in Oriental stores)
1/2 cup chopped onion
1/2 teaspoon apple cider vinegar
In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft. Add bean paste. Mix and mash the whole mixture with a fork. Add vinegar and pepper. Bring to a boil. Serve with boiled fish.
1/2 cup finely minced ripe tomatoes
1/2 teaspoon freshly ground pepper
1 teaspoon finely minced garlic
2 tablespoons misu (salted bean paste, available in Oriental stores)
1/2 cup chopped onion
1/2 teaspoon apple cider vinegar
In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft. Add bean paste. Mix and mash the whole mixture with a fork. Add vinegar and pepper. Bring to a boil. Serve with boiled fish.
Misu Tomato Sauce
1 teaspoon cooking oil
1/2 cup finely minced ripe tomatoes
1/2 teaspoon freshly ground pepper
1 teaspoon finely minced garlic
2 tablespoons misu (salted bean paste, available in Oriental stores)
1/2 cup chopped onion
1/2 teaspoon apple cider vinegar
In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft. Add bean paste. Mix and mash the whole mixture with a fork. Add vinegar and pepper. Bring to a boil. Serve with boiled fish.
1/2 cup finely minced ripe tomatoes
1/2 teaspoon freshly ground pepper
1 teaspoon finely minced garlic
2 tablespoons misu (salted bean paste, available in Oriental stores)
1/2 cup chopped onion
1/2 teaspoon apple cider vinegar
In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft. Add bean paste. Mix and mash the whole mixture with a fork. Add vinegar and pepper. Bring to a boil. Serve with boiled fish.
Sweet-and-Sour Sauce (Agre Dulce)
2 cups water
1 teaspoon salt
1/2 cup catsup
1 teaspoon red-hot sauce (optional)
1/3 cup sugar
3 tablespoons cornstarch dissolved in 4 tablespoons water
Mix all ingredients. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve with fried dumplings, egg rolls or fried shrimps.
1 teaspoon salt
1/2 cup catsup
1 teaspoon red-hot sauce (optional)
1/3 cup sugar
3 tablespoons cornstarch dissolved in 4 tablespoons water
Mix all ingredients. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve with fried dumplings, egg rolls or fried shrimps.
Vinaigrette Dip (Sausawang Suka)
1/4 cup soy sauce
1/3 cup vinegar
3 cloves garlic, crushed
salt and pepper to taste
dash of red hot pepper (optional)
Mix all ingredients together. Serve with fried or roast meat and fish dishes.
1/3 cup vinegar
3 cloves garlic, crushed
salt and pepper to taste
dash of red hot pepper (optional)
Mix all ingredients together. Serve with fried or roast meat and fish dishes.
Vinaigrette Sauce
1/2 cup apple cider vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup water
2 teaspoons finely minced parsley
Mix all ingredients and serve.
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup water
2 teaspoons finely minced parsley
Mix all ingredients and serve.
Egg-Noodle Broth (Pancit con Caldo)
2 tablespoons vegetable or corn oil
1 cup diced pork loin
1/4 teaspoon freshly ground pepper
1 cup diced zucchini
1 tablespoon finely minced garlic
2 teaspoons salt
6 cups water
1/2 cup shelled and deveined shrimps
1 cup chopped onion
1 tablespoon patis or salt
1/2 pound miki or egg noodles
2 eggs
In a large skillet, heat oil and saute garlic and onion till garlic turns brown and onion transparent. Add diced pork. Season with salt, patis if used and pepper. Add water. Bring the whole mixture to a boil and add the noodles. Simmer for 5 to 8 minutes until the noodles are tender, stirring occasionally. Add zucchini and shrimps. Simmer for 3 more minutes. Drop in the raw eggs without beating. Bring the broth to a boil and serve hot.
1 cup diced pork loin
1/4 teaspoon freshly ground pepper
1 cup diced zucchini
1 tablespoon finely minced garlic
2 teaspoons salt
6 cups water
1/2 cup shelled and deveined shrimps
1 cup chopped onion
1 tablespoon patis or salt
1/2 pound miki or egg noodles
2 eggs
In a large skillet, heat oil and saute garlic and onion till garlic turns brown and onion transparent. Add diced pork. Season with salt, patis if used and pepper. Add water. Bring the whole mixture to a boil and add the noodles. Simmer for 5 to 8 minutes until the noodles are tender, stirring occasionally. Add zucchini and shrimps. Simmer for 3 more minutes. Drop in the raw eggs without beating. Bring the broth to a boil and serve hot.
Coconut Noodles (Pancit Butong)
2 tablespoons vegetable or corn oil
1/3 cup sliced tomatoes
1 teaspoon salt
3 young coconuts, meat cut into strips
3 sprigs parsley
1 tablespoon finely minced garlic
1 cup tofu (bean curd), fried and cut into 1-by-2-inch strips
4 cups chicken stock
1 green pepper, cut into strips
1/3 cup sliced onion
2 tablespoons soy sauce
1 cup dried mushrooms, soaked for 30 minutes and cut into strips
1 red pepper, cut into strips
In a medium pot, heat oil and saute garlic until light brown, onion until transparent and tomatoes until soft. Add fried tofu or bean curd, soy sauce and salt. Add chicken stock and mushrooms. Cover and simmer over moderate heat for 10 minutes. Add coconut. Cook until tender. Add green and red pepper and parsley. Serve hot.
1/3 cup sliced tomatoes
1 teaspoon salt
3 young coconuts, meat cut into strips
3 sprigs parsley
1 tablespoon finely minced garlic
1 cup tofu (bean curd), fried and cut into 1-by-2-inch strips
4 cups chicken stock
1 green pepper, cut into strips
1/3 cup sliced onion
2 tablespoons soy sauce
1 cup dried mushrooms, soaked for 30 minutes and cut into strips
1 red pepper, cut into strips
In a medium pot, heat oil and saute garlic until light brown, onion until transparent and tomatoes until soft. Add fried tofu or bean curd, soy sauce and salt. Add chicken stock and mushrooms. Cover and simmer over moderate heat for 10 minutes. Add coconut. Cook until tender. Add green and red pepper and parsley. Serve hot.
Chicken with Sotanghon Noodles
1 (2 1/2 lb) whole chicken
2 tablespoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fish sauce
2 teaspoons annatto seeds
8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
12 green onions, finely sliced
salt (to taste)
black pepper (to taste)
In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
Strain stock in the pot and reserve.
Debone the chicken and cut meat into large pieces.
Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
Add chicken, and fish sauce to the pan and simmer for a few minutes.
Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
Add green onions and season to taste with salt and pepper.
2 tablespoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fish sauce
2 teaspoons annatto seeds
8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
12 green onions, finely sliced
salt (to taste)
black pepper (to taste)
In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
Strain stock in the pot and reserve.
Debone the chicken and cut meat into large pieces.
Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
Add chicken, and fish sauce to the pan and simmer for a few minutes.
Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
Add green onions and season to taste with salt and pepper.
Bean Noodles with Vegetables (Laksa)
3 tablespoons vegetable or corn oil
1/2 cup cubed pork butt
2 cups string beans cut into 1/2-inch pieces
1 cup diced squash
2 cups sotanghon, whole or cut into 1-inch pieces, soaked in water and drained
1 tablespoon finely minced garlic
1 cup shelled shrimps (use shells for shrimp juice)
one 10-ounce package frozen lima beans
1 cup diced squash
3 tablespoons patis or 1 tablespoon salt
1 cup finely minced onion
1-1/2 cups shrimp juice or canned shrimp bisque
1 eggplant, diced and peeled
2 cups squash leaves or any green leafy vegetable
1 teaspoon freshly ground pepper
In a large skillet, heat oil and saute garlic and onion. Cook until garlic is brown and onion transparent. Add pork, shrimps and shrimp juice or bisque. Simmer until pork is cooked. Add string beans and lima beans. Add eggplant, squash and squash leaves. Add sotanghon. Simmer over moderate heat for 8 minutes. Season with patis or salt and pepper. Serve hot.
1/2 cup cubed pork butt
2 cups string beans cut into 1/2-inch pieces
1 cup diced squash
2 cups sotanghon, whole or cut into 1-inch pieces, soaked in water and drained
1 tablespoon finely minced garlic
1 cup shelled shrimps (use shells for shrimp juice)
one 10-ounce package frozen lima beans
1 cup diced squash
3 tablespoons patis or 1 tablespoon salt
1 cup finely minced onion
1-1/2 cups shrimp juice or canned shrimp bisque
1 eggplant, diced and peeled
2 cups squash leaves or any green leafy vegetable
1 teaspoon freshly ground pepper
In a large skillet, heat oil and saute garlic and onion. Cook until garlic is brown and onion transparent. Add pork, shrimps and shrimp juice or bisque. Simmer until pork is cooked. Add string beans and lima beans. Add eggplant, squash and squash leaves. Add sotanghon. Simmer over moderate heat for 8 minutes. Season with patis or salt and pepper. Serve hot.
Fried Noodles
3 strips bacon, chopped
1/2 c. onion, chopped
1/2 c. sliced celery
1/2 c. julienne carrots
3 pkg. S&S saimin, thawed
2 seasoning packets
2 tbsp. sesame oil
Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel. Add vegetables and stir. Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes. Add noodles, seasoning and sesame oil. Cover with plastic wrap or glass lid and cook for 2 minutes. May be garnished with green onions, if desired.
1/2 c. onion, chopped
1/2 c. sliced celery
1/2 c. julienne carrots
3 pkg. S&S saimin, thawed
2 seasoning packets
2 tbsp. sesame oil
Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel. Add vegetables and stir. Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes. Add noodles, seasoning and sesame oil. Cover with plastic wrap or glass lid and cook for 2 minutes. May be garnished with green onions, if desired.
Pancit Lomi
1/4 kg lomi noodles (flat noodles)
1 large onion, chopped
6-7 cups chicken broth
2 tablespoons cooking oil
2 tablespoons cornstarch, dipped in water
2 tablespoons soy sauce
salt
1/2 cup squid
1 cup celery, diced
1/2 cup mushroom, sliced into strips
Saute garlic and onion, when brown add squid and mushrooms.
Add soy sauce and stir for 2 minutes.
Add 1/2 cup waterr and simmer until water is almost dry.
Add broth. Cover and let boil for 10 minutes.
Drop in noodles,celery.
Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
1 large onion, chopped
6-7 cups chicken broth
2 tablespoons cooking oil
2 tablespoons cornstarch, dipped in water
2 tablespoons soy sauce
salt
1/2 cup squid
1 cup celery, diced
1/2 cup mushroom, sliced into strips
Saute garlic and onion, when brown add squid and mushrooms.
Add soy sauce and stir for 2 minutes.
Add 1/2 cup waterr and simmer until water is almost dry.
Add broth. Cover and let boil for 10 minutes.
Drop in noodles,celery.
Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Fresh Lumpia Wrapper
1 cup flour
1 egg
1 cup water
Mix all ingredients until very smooth.
Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
1 egg
1 cup water
Mix all ingredients until very smooth.
Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
Lomi
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste
* 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once.
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste
* 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once.
Noodles in Broth (Pancit Mami)
1/4 pound lean pork
1 teaspoon salt
1 minced onion
2 tablespoons finely minced scallions
1/4 pound chicken, whole piece
2 tablespoons vegetable or corn oil
salt and pepper to taste
3 cups water
1 tablespoon finely minced garlic
1 pound fresh miki (rice noodles sold in Oriental food stores), or flat, wide egg noodles
In a medium pot, boil pork and chicken in 3 cups water until tender. Season with salt. Remove from water and cool. Cut the pork into strips and shred the chicken. Set aside, saving 2 cups stock. In a large skillet, heat oil and saute garlic and onion. Add pork and chicken. Add the stock. Simmer for two minutes and season with salt and pepper. Put uncooked miki in serving bowls and pour over enough of the chicken-pork broth to fill the bowls (the hot broth will cook the noodles). Garnish each bowl with minced scallions and serve hot.
1 teaspoon salt
1 minced onion
2 tablespoons finely minced scallions
1/4 pound chicken, whole piece
2 tablespoons vegetable or corn oil
salt and pepper to taste
3 cups water
1 tablespoon finely minced garlic
1 pound fresh miki (rice noodles sold in Oriental food stores), or flat, wide egg noodles
In a medium pot, boil pork and chicken in 3 cups water until tender. Season with salt. Remove from water and cool. Cut the pork into strips and shred the chicken. Set aside, saving 2 cups stock. In a large skillet, heat oil and saute garlic and onion. Add pork and chicken. Add the stock. Simmer for two minutes and season with salt and pepper. Put uncooked miki in serving bowls and pour over enough of the chicken-pork broth to fill the bowls (the hot broth will cook the noodles). Garnish each bowl with minced scallions and serve hot.
Noodles with Bean Sprouts (Pancit Miki)
1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores)
1 egg, slightly beaten
1 tablespoon patis or salt
1/2 cup chicken stock
1 cup vegetable or corn oil (to be used a little at a time)
1/4 pound lean pork, cut into serving strips
1/2 pound bean sprouts
2 cups dried Chinese mushrooms
1 tablespoon cornstarch
1 tablespoon soy sauce
Cook noodles according to package directions. Stir in 1 tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
Fry the egg and cut into strips. Set aside.
Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork stips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.
In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving plater. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.
1 egg, slightly beaten
1 tablespoon patis or salt
1/2 cup chicken stock
1 cup vegetable or corn oil (to be used a little at a time)
1/4 pound lean pork, cut into serving strips
1/2 pound bean sprouts
2 cups dried Chinese mushrooms
1 tablespoon cornstarch
1 tablespoon soy sauce
Cook noodles according to package directions. Stir in 1 tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
Fry the egg and cut into strips. Set aside.
Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork stips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.
In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving plater. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.
Noodles with Meatballs (Sotanghon Bola-Bola)
1/2 cup ground pork
1 tablespoon flour
2 tablespoons oil
2 cups chicken or beef broth
1/4 cup diced scallions or green onions
1/4 cup chopped onion
1 tablespoon salt
3 tablespoons minced garlic
1-1/2 pounds sotanghon or bean noodles, soaked in 1 cup water
1 egg
1/4 teaspoon pepper
3 tablespoons sliced onion
2 tablespoons soy sauce
Combine pork, onion, egg, flour, salt and pepper and form into balls about 1 inch in diameter. Saute garlic and onion. Add broth and bring to a boil. Add meatballs one at a time and cook until meat is done. Add the sotanghon and cook for about 10 minutes. Season with soy sauce and more pepepr to taste. Sprinkle with scallions just before serving. Serve hot.
1 tablespoon flour
2 tablespoons oil
2 cups chicken or beef broth
1/4 cup diced scallions or green onions
1/4 cup chopped onion
1 tablespoon salt
3 tablespoons minced garlic
1-1/2 pounds sotanghon or bean noodles, soaked in 1 cup water
1 egg
1/4 teaspoon pepper
3 tablespoons sliced onion
2 tablespoons soy sauce
Combine pork, onion, egg, flour, salt and pepper and form into balls about 1 inch in diameter. Saute garlic and onion. Add broth and bring to a boil. Add meatballs one at a time and cook until meat is done. Add the sotanghon and cook for about 10 minutes. Season with soy sauce and more pepepr to taste. Sprinkle with scallions just before serving. Serve hot.
Pancit Bihon
1 lb. skinless chicken breast
1 lb. lean pork, fat trimmed
1 lb. small shrimp, shelled
3 cloves garlic, minced
1 onion, thinly sliced
1 Chinese cabbage, shredded
3 carrots, thinly sliced into rectangular
1 cup celery, thinly sliced
1/4 cup vegetable oil
3 tbsp. soy sauce
1/2 tsp. salt
1 tsp. pepper
1 1/2 cup broth, from boiling chicken
1 lb. rice sticks, soaked in water for 15 minutes or until
softened then drained
1 bun scallions, finely chopped
1 bun cilantro, leaves chopped
Lime (optional)
1) Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces. Reserve the broth.
2) Heat oil in a large, wide saut? pan. Saut? onions and garlic until onion is translucent.
3) Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.
4) Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes.
5) If the mixture seems dry, add more broth.
6) Transfer to platter, garnish with chopped scallions, and cilantro.
7) Squeeze lime over each serving and sprinkle with additional garnishes.
8) Serve with soy sauce.
1 lb. lean pork, fat trimmed
1 lb. small shrimp, shelled
3 cloves garlic, minced
1 onion, thinly sliced
1 Chinese cabbage, shredded
3 carrots, thinly sliced into rectangular
1 cup celery, thinly sliced
1/4 cup vegetable oil
3 tbsp. soy sauce
1/2 tsp. salt
1 tsp. pepper
1 1/2 cup broth, from boiling chicken
1 lb. rice sticks, soaked in water for 15 minutes or until
softened then drained
1 bun scallions, finely chopped
1 bun cilantro, leaves chopped
Lime (optional)
1) Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces. Reserve the broth.
2) Heat oil in a large, wide saut? pan. Saut? onions and garlic until onion is translucent.
3) Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.
4) Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes.
5) If the mixture seems dry, add more broth.
6) Transfer to platter, garnish with chopped scallions, and cilantro.
7) Squeeze lime over each serving and sprinkle with additional garnishes.
8) Serve with soy sauce.
Pancit Buko
* 3-4 cups grated buco
* 1 large chicken breast (cooked, flaked)
* 1 large onion sliced
* 4 cloves garlic, minced
* 1 carrot, thin strips
* 10 pcs stringbeans sliced diagonally, 1' long
* 1 cup shreaded cabbage
* 1 1/2 cups chicken broth
* 2 tbsp patis
* salt to taste
* 2 tbsp chopped kintsay
* 2 tbsp cooking oil
Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.
SAUCE: Patis and calamansi juice.
* 1 large chicken breast (cooked, flaked)
* 1 large onion sliced
* 4 cloves garlic, minced
* 1 carrot, thin strips
* 10 pcs stringbeans sliced diagonally, 1' long
* 1 cup shreaded cabbage
* 1 1/2 cups chicken broth
* 2 tbsp patis
* salt to taste
* 2 tbsp chopped kintsay
* 2 tbsp cooking oil
Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.
SAUCE: Patis and calamansi juice.
Pancit Canton
12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot
Sauteed Egg Noodle-Cantonese Style (Pancit Canton)
1/2 pound pork, cubed
4 tablespoons vegetable or corn oil
1 tablespoon salt
1 tablespoon pepper
2 cups snow peas
1 cup sliced celery
1 tablespoon sesame oil
1 chicken breast
2 tablespoons minced garlic
1/2 pound shrimps, shelled, deveined and cut lengthwise
1 tablespoon patis or salt
2 cups cabbage, sliced into inch strips
1/4 cup diced scallions (reserve some for garnish)
12 ounces Cantonese noodles (egg noodles)
4 cups water
1/2 cup chopped onion
1/2 cup Chinese sausage, sliced into 1/8-inch-thick pieces
2 cups cauliflower (divided into flowerets)
1 cup diced carrots
2 tablespoons soy sauce
In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.
In frying pan, heat oil and saute garlic till brown; add onion and cook till transparent. Season with salt. Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or salt. Simmer for 20 minutes. Add reserved broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook till done. Season with patis or salt and pepper to taste. Top with scallions.
Pansit Guisado
1/2 kilo rice bihon (rice sticks)
1/2 cup oil
2 heads garlic, macerated
1 onion, sliced
2 Chinese sausages, sliced and fried
1/4 cup pork, sliced
1/3 cup shrimps, sliced thinly
1/2 cup shredded cabbage
1/4 cup sliced green beans
1/2 cup shrimp juice
2 tbsp pepper
green onion leaves, cut fine
hardboiled eggs, sliced
Saute garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Serve with green onions, sliced egg, with patis and lemon.
I add other vegetables, depending on availability. I also soak the dry noodles in hot water before adding into the vegetable and broth mix.
Pansit Malabon
* 1/2 kilo miki (white, thick & round noodles)
* 2/3 cup coarsely pounded sitsaron baboy
* 2/3 cup flaked fish meat (tinapa)
* 1/2 kilo pork fat (cubed)
* 1/4 kilo fresh shrimps (cooked, shelled)
* 1/4 kilo fresh squid (*adobo)
* 1/2 kilo talaba (*adobo)
* 2 eggs hard boiled
* 5-6 cloves garlic minced
* 3 tbsp. atchuete seeds
* salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
Pansit Palabok
Noodles - 1/2 kilo of white and round miki
Garnishings
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped spring onions
Palabok
* 1/2 kilo fresh small crabs
* (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp cornstarch
* 1 1/2 cups water
* 3 tbsp atchuete seeds or
* 2 tbsp atchuete oil
* 2 tbsp patis
* 1 tsp vetsin
Garnishings
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Palabok
Wash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.
Philippine Wonton Soup (Pancit Molo)
FILLING: 1 cup ground pork
2 egg yolks
1/2 cup finely minced water chestnuts
WRAPPER: (can also be bought ready-made)
3 egg yolks
15 cups water
2 tablespoons vegetable or corn oil
1/2 cup finely chopped scallions
1/2 cup shrimps, shelled and chopped
1/4 cup finely sliced scallions
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water
2 tablespoons finely minced garlic
1 cup shrimps, shelled and deveined
1/2 cup finely chopped onion
2 teaspoons finely minced garlic
1/4 teaspoon pepper
1/4 teaspoon salt
BROTH: one 3-pound chicken
1 cup finely chopped onion
patis or salt and freshly ground pepper
FILLING: Combine all ingredients and blend well. Set aside.
WRAPPER: Sift flour and salt together. Add the yolks and knead with fingers. Gradually add water and continue kneading until dough is elastic and smooth. Roll out on a floured board until paper thin. Cut into triangles, with sides of each triangle measuring about 3 inches. Scoop 1 teaspoon filling onto each wrapper and fold two corners in. Fold and press third corner to seal like a pouch. (When using ready-made wrappers, fold two corners opposite each other and then the two others to seal like a pouch.)
BROTH: Boil chicken in water till tender. Remove meat from bones, cut into serving pieces and set aside chicken and broth.
Saute garlic and onion in oil. Garlic is done when light brown and onion when transparent. Add the chicken, broth, sauteed mixture and shrimps. Season with patis or salt and pepper to taste. Bring to a boil. Drop the wrapped stuffing into the broth and cook for 10 minutes. Garnish with scallions.
Noodles in Broth (Pancit Mami)
1/4 pound lean pork
1 teaspoon salt
1 minced onion
2 tablespoons finely minced scallions
1/4 pound chicken, whole piece
2 tablespoons vegetable or corn oil
salt and pepper to taste
3 cups water
1 tablespoon finely minced garlic
1 pound fresh miki (rice noodles sold in Oriental food stores), or flat, wide egg noodles
In a medium pot, boil pork and chicken in 3 cups water until tender. Season with salt. Remove from water and cool. Cut the pork into strips and shred the chicken. Set aside, saving 2 cups stock. In a large skillet, heat oil and saute garlic and onion. Add pork and chicken. Add the stock. Simmer for two minutes and season with salt and pepper. Put uncooked miki in serving bowls and pour over enough of the chicken-pork broth to fill the bowls (the hot broth will cook the noodles). Garnish each bowl with minced scallions and serve hot.
Extracting Coco Cream & Coco Milk, & Making Latik
This method of extracting coconut cream and milk for all recipes which call for coconut milk: Using two muslin bags (or sako sa harina) per coconut makes squeezing easy to get all the coconut flavor in the milk.
Prepare coco cream and coco milk as follows:
1. Place grated coconut (mature coconuts, not the buko juice type of coconut) into two muslin bags (that had been wrung out of hot water). Squeeze the coco cream without adding water (and this is called the “first press,”). Set aside for latik and oil.
2. For Coco Milk: Use 2 cups hot water for fractional extraction, i.e. divide the water into two or three portions and squeeze the coco milk with each portion of the warm water. Combine all extractions thus obtained.
Note: Now you understand why I call coco milk the second or more presses.
3. For Latik and Oil: Cook the coco cream in a saucepan to form the latik and oil. Regulate the heat towards the latter part of the cooking to prevent scorching of the latik. Latik should be a delicate golden yellow. Remove latik from the hot oil when this color is obtained.
Note: Latik is used for recipes like Biko.
Sapin-Sapin Recipe (Steamed Coconut Layer Pudding)
Remember , we will be making 3 layers.
5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)
Bamboo steamer
Big Pan or steamer
Directions
1. Prepare the Coconut Cream first and latik. Then prepare the ube which should be pared, boiled, mashed and strained
2. Let’s start with the top layer. Mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cups white sugar. Set aside
3. For the rest of the 1 1/2 cups flour, Add the remaining 3 1/2 cups coconut cream and 1/3 cup white sugar and aniseed. Blend this very well. Divide into two equal parts.
- – For one part, add the ube for the middle layer.
- For the other part (the bottom layer), add a few drops of red food coloring enough to give it a light pink color.
4. Prepare the Steamer. Boil water in the big pan or steamer.
5. Line a 9 inch diameter bamboo steamer with muslin cloth or banana leaves.
6. Place the bamboo steamer on the boiling water. Pour the pink mixture first (the bottom layer). Steam until firm or set.
7. Pour the ube mixture on top of the pink layer. Steam until set.
8. Place the topmost layer as prepared in number 2.
7. When all set, remove the layers from steamer. Cool.
8. Slice into 2-inch wedges and arrange on banana-lined platter.
You can also use variation of colors for the layers. If ube is not around, use yellow food coloring.
Beef Tapa Recipe
Nothing beats eating tapa for breakfast. With garlic rice and fried egg, it’s a breakfast fit for anyone expecting a busy day. My beef tapa recipe is a mixture of pepper and sweetness the way I like my lean and tasty beef tapa to be. Remember to marinate overnight (two days for better absorption) so that the seasonings seep well into the beef slices.
1 kilo beef sirloin, thinly sliced, cut into long strips
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
2 teaspoon minced garlic (adding more the better)
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar
1. Mix all ingredients into mixing bowl.
2. Cover and Let stand overnight or two nights in the refrigerator.
3. Depending on the size of your family, apportion the beef slices into plastic bags. In our case, we are a family of four. A pack of 3 plastic bags is enough.
4. Store in freezer for 24 hours before cooking.
I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender. Others like their tapa as hard as rock or rubbery but I prefer mine tender to the bite.
Anchovy and Caper Pasta
This attractive dish can also be great for parties or when you suddenly have surprise guests. You don’t need to call fastfood chains to deliver food to your home.
Ingredients
1/4 cup Dona Elena Pure Olive Oil
10 pieces Garlic cloves, peeled
1 Tablespoon Chili flakes (dried)- this is optional if you don’t like spicy dishes
20 pieces Dona Elena Anchovy Fillets (you can substitute with spanish sardines)
2 cups Cherry tomatoes, cut in half
1/4 cup Dona Elena Capers, drained.
To taste salt and pepper
250 grams Penne Pasta
for garnish, parsley chopped
Procedure
1. Heat the olive oil in a small pot. Add the garlic and chilies. Cook the garlic until it becomes soft and golden brown.
2. Add the anchovies and stir until the fillets break down.
3. Add the Cherry tomatoes and capers then cook until tender about 5 minutes.
4. Season with salt and pepper to taste.
5. Mix the sauce with the pasta and add a little water if pasta is too dry.
6. Garnish with chopped parsley and parmesan cheese.
Yield: 3 to 4 persons
Tokwa’t Baboy (Tofu and Pork)
Tokwa at Baboy is a traditional appetizer in most Filipino restaurants and most especially in places offering beer. It is usually made with pork ears, chewy tofu, soy sauce, pork broth, vinegar and other spices. This used to be a favorite dish of my husband but unfortunately, my husband suffers from gouty arthritis and anything high in protein will cause him to suffer stiffness in the joints the following day. Tokwa’t baboy is a favorite of my daughters which she often pairs off with Arroz caldo. I don’t use pig ears for this recipe to make it Tokwa’t Baboy simple to prepare.
Ingredients
1/2 kilo pork (cut into chunk cubes)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion
Directions
1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and pat dry off on a kitchen towel. Cut the fried tokwa into 1/2 inch cubes. Set aside.
2. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.
3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.
Bam-i, Cebuano Pansit
Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so divine and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage which you can buy in the groceries. It gives a more smoky flavor to Bam-i.
Here is my recipe:
1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast, –
4 small pieces filipino sausage, diced- Swiss brand usually carries this.
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)
Preparation
1. Soak sotanghon in water. Cut with scissors.
2. Soak tenga ng daga. Cut into smaller pieces.
3. Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.
4. Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)
5. Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth.
Now let’s cook
1. Use a kawali. Put in your rendered fat (earlier) and pork cubes.
2. Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.
3. Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.
4. Season with salt and then add tenga ng daga.
5. Add shrimp juice to taste. Let simmer.
6. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).
7. Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.
8. Season with lots of pepper!
9. Serve with crushed toasted garlic, onion leaves, eggs and parsely.
Torta a la Argao, Cebu
This recipe was contributed by Annie Osmena Aboitiz. It is found in Nora Daza’s cookbook, “A Culinary Life: Personal Recipe Collection.”
5 cups all-purpose flour
1 cup tuba
3 cups sugar
20 egg yolks
1-1/2 cups cooking oil
1/4 tsp. salt
a pinch of anise
sister’s note: use an electric mixer.
1. Pour the tuba into the flour. Add the salt. Mix well.
2. Add the sugar gradually into the egg yolks while beating well.
3. Add the oil. Blend well.
4. Put the mixture into a pan lined with paper and greased with butter or oil. Add anise.
5. Wait for 7 hours before baking (to allow the batter to rise). However, if the weather is cold, wait for 8 hours before baking.
6. Bake at 325 degrees Fahrenheit until cake tests done.
Bread Pudding
I remember mom often baked Bread pudding for our unsold or returned stale bread. So, after making sure that the bread chosen had no molds, I would trim the sides of the bread (I didn’t want to use them) and cut them into 1/2 inch cubes.
4 cups bread, cut into small cubes
4 cups evaporated milk (I used a 1:1 ratio — that is, 2 cups evaporated milk and 2 cups water; but you can use “pure” evaporated milk so that you can have a leche flan “feel” to the pudding)
1/3 cup sugar for caramelization (for the baking pan)
1-1/3 cups sugar
4 eggs, beaten with a fork (at room temperature)
2-1/2 tbsps. margarine, melted (melt in your microwave beforehand; set aside to cool down)
1/4 tsp. vanilla (or more)
3/4 cups raisins
Optional: you can add chopped candied fruit and some nuts also. When you do this, add a little more milk to the mixture (to prevent drying due to the added ingredients).
Pre-heat your oven to 350 degrees Fahrenheit.
1. Soak the bread cubes in the milk mixture for at least one hour. (I used to soak it overnight and refrigerate the mixture)
2. Caramelize the 1/3 cup sugar in a 9″ x 5-1/2″ loaf pan.
Do this on the stovetop (if a gas flame) or in the oven. See Leche Flan recipe for complete instructions.
3. Add the rest of the ingredients to the soaked bread mixture: sugar, eggs, melted margarine, vanilla, and raisins.
4. Pour the mixture into the “caramelized” pan.
5. Set the mixture in the baine marie (see Leche Flan recipe for complete instructions) or in a pan of water. Steam in a pre-heated over for an hour or until the toothpick test says it’s done.
Bicol laing
I never got to appreciate laing until I came here to Manila and got exposed to all sorts of food from the various regions of the Philippines. Dishes cooked with coconut milk is my all time favorite dish. No wonder, laing then became one of my favorite dishes. I loved the hotness and the coconut milk mixture. I am sure you will too.
Ingredients
15-20 pieces wilted taro leaves (some markets already provide dried taro leaves)
2 coconuts, grated (Prepare Coconut Milk)
1/4 kilo dried fish meat (bones removed)
1 large onion, diced
1 ginger, thumb sized
8 cloves garlic, minced
6 to 8 pieces cayenne peppers
1 Tablespoons Fermented shrimps ( Bagoong Alamang)
Salt to taste
tanglad or Lemon Grass
Directions
1. Tear leaves to pieces leaving about 6 large ones for wrapping. Set Aside.
2. Extract coconut cream from grated coconut with 1 cup water. Set Aside. (if you don’t have coconut, just use the ready made pack which is equivalent to 2 coconuts)
3. Get a second extraction with 2 cups water. Place half of the second extraction in a bowl and mix in the shredded leaves, dried fish meat, onion, ginger, garlic, peppers, fermented shrimps and seasoning.
Set aside the other cup of second extraction for step 5.
4. Wrap 3 tablespoons of the mixture (prepared in number 3) with the a spoonful thick cream (prepared in number 2) in each whole taro leaf. Pack tightly forming a square shape. Tie with a string or lemon grass. Do the same with the remaining mixture, the thick coconut cream and leaves. Set Aside
5. Pour second extraction (prepread in number 3) in a large pan and bring to a boil. Arrange wrapped mixture in a layer of boiling cream.
6. Simmer until liquid is reduced to one half. Pour in the remaining thick cream.
7. Cook until cream thickens and oil comes out.
Laing Pasta
I think the laing was too dry, lacked some meat and “keso”. I imagined eating laing with “kesong puti”. So here is what I prepared at home and made my own pata laing a bit moist and added “kesong puti”
You will need:
1. Laing- To prepare laing, read my laing recipe and skip steps 4 and 5. Reduce the laing until you have the right consistency for the pasta. I am sure you have an idea on the consistency of your pasta mix.
2. Boiled Pasta noodles.
3. As a twist, use shredded “kesong puti” or cottage cheese instead of the usual cheddar cheese or parmesan cheese.
4. When serving the Laing pasta, serve the laing and pasta separately so one can choose to decide the amount of the laing or pasta.
Pie Crust
Don't sweat it! Making pie crust from scratch is easy and it keeps in the refrigerator or freezer really well for weeks.
Pate Brisee
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar (optional)
1 cup butter (2 sticks)
1/4 - 1/2 cup ice water
This recipe makes enough dough for a double crust pie (one top crust & one bottom crust).
Follow the step by step instructions and you'll be making pie like grandma used to make before you know it!
Pate Brisee
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar (optional)
1 cup butter (2 sticks)
1/4 - 1/2 cup ice water
This recipe makes enough dough for a double crust pie (one top crust & one bottom crust).
Follow the step by step instructions and you'll be making pie like grandma used to make before you know it!
1. Measuring
Measure your dry ingredients into the bowl of a food processor and pulse once or twice to combine.
2. Cut in the butter
Now add all the cold butter in chunks.
3. Give it a couple of pulses
You only want to give the food processor a few pulses so that the butter gets incorporated. It should look like course meal.
4. Add the ice water
At this point, turn the machine on and SLOWLY add the ice water through the feed tube. You may not use all the water. When the dough just starts to come together turn off the machine.
5. Chill then roll
Dump the dough out of the processor onto plastic wrap, roughly shape it into a disc shape, wrap & refrigerate till chilled - at least a half hour or more.
Then on a lightly floured board roll it out to about a quarter inch think.
7. Almost done
Fit the bottom crust into the pie or tart pan and gently press it into the pan. Alow the sides to over hang the edge of the pan.
Fill the pie and then put the top crust on. Make sure you cut a couple of holes in the top so the steam can escape.
Gently roll the bottom crust and the top crust up together and pinch to create a nice tight seal.
Take an egg and beat it with a little water and brush it all over the crust. This will give it a nice burnished golden color. You can also sprinkle with a bit of sugar to give it crunch.
Bake at 350 degrees for 40 minutes to an hour depending on your oven.
8. Baked and bubbly
You want to bake the pie till it's a golden brown and the filling is bubbling.
Let it cool slightly on the sheet pan and then remove it to a rack or serve immediately.
9. Yum ... pies from the farmer's market!
OK - if you REALLY don't have the time or inclination to make your own you can find fantastic home made pies at the Montclair Farmer's market!
Apple Pie
For the Pie crust
This recipe makes enough dough for a double crust pie (one top crust & one bottom crust).
8 or 9-Inch Double Crust
3 level cups all-purpose flour
1 level teaspoon salt
1/2 cup margaine (I used star margarine)
1/2 cup butter or shortening
5 tablespoons cold water
1 tsp sugar (optional)
Procedure for the Crust
1. Combine flour, salt in bowl. Create well.
2. In the well, add margarine and butter.
2. Using a fork or pastry cutter, combine butter/margarine with the flour until well blended.
3. With a few tablespoons of water, add to the flour mixture and slowly form a ball. Add more water if desired.
4. Roll the dough from center outwards form a circle. Make sure the diameter is one inches more than the top of the pie plate.
If you didn’t get the crust procedure, view how pie crust is made together with photos, click here
Apple Pie Filling
1/4 cup brown sugar , packed
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsps butter
8 to 10 green tart apples, sliced (small taiwan apples are great)
3 pieces calamansi juice
1. Pare and slice apples thinly.
2. squeeze calamansi juice on sliced apples.
3. combine the first 7 ingredients above together to create a sugar-spice mixture. Blend well.
4. Coat apples gently with sugar and spice mixture.
5. Spoon into pie crust. Add butter on top.
6. Cover with crust. Flute the top of the pie crust. Slit in center.
7. Bake at 425 F for about 40-45 minutes until pie crust is golden brown or until the juices bubble through the slashes .
We usually eat our Apple pie slice topped with vanilla ice cream or what is usually known as Apple pie a la mode. The combination of hot and cold flavors is just yummy.
Chocolate Chip Cookies
*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.
Yield: 36 to 72 cookies, depending on size.
*This recipe appeared in The New York Times on October 27, 2002.
Chocolate Cake
The perfect chocolate cake has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.
Here I will share the cake recipe and the fudge icing.
The Chocolate Cake Recipe
Ingredients
Mix A- Mix below
1 cup Hershey’s Cocoa
2 cups Boiling water
(mix the above till smooth then cool)
Mix B- Mix well in plastic
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
- Prepare the rest of the ingredients below
1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla
Procedure
1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.
2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.
3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.
4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.
5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.
The Fudge Icing
Ingredients
1 can condensed mik
1/2 cup cocoa
1/4 cup butter
1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.
2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.
3. Add desired flavor.
4. Use this icing right away. Keep bowl in double boiler to maintain warmth.
Other notes
1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.
Another Fudge Icing Recipe
3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla
1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.
2. Cook until thick.
3. Take away from fire and add butter and vanilla. Mix well
Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing
1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)
4 tablespoons (more or less) HOT water (boiling hot water preferred)
Directions:
1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal
2. Add water, 2 tablespoons at a time mixing until smooth.
NOTES:
*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.
* It is very important to sieve the sugar before using
Christmas Sugar Cookies
Ingredients for Cookie dough
4 cups sifted all purpose flour
2 tsp. baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
2 cup sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1/2 tsp lemon extract
1/4 teaspoon nutmeg
Procedure
1. Sift together flour, baking powder, soda, nutmeg, and salt.
2. In a large bowl combine butter, sugar, eggs and flavoring.
3. Cream on Speed no. 7 for 2 minutes.
4. Turn to speed no. 3.
5. Add milk and flour mixture gradually beating until blended (3 minutes)
6. Refrigerate dough until easy to handle
7. Set oven to 375 F to preheat
8. Grease Cookie Sheets
9. Roll dough on lightly floured board (Tip: in this case, I rolled straight onto the cookie sheet)
10. For crisp cookies roll to 1/8 inch thick
For soft cookies, roll to 1/4 inch thick
(Note: I prefer crisp cookies because I can hang them on garlands)
12. Cut with floured cookie cutter
13. Place on prepared cookie sheets, brush with milk (optional)
(note- since I rolled it on the cookie sheet, it makes dough handling easier)
14. Bake at 375 F for 10-12 minutes until edges become light brown
15. Remove from cookie sheet and cool on brown paper or paper towelling
YIELD: 10 dozen 1/8 inch thick cookies
Icing for decoration
3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)
Procedure
1. Beat egg whites until stiff.
2. add 1/4 tsp cream of tartar
3. Add confectioner sugar until well blended
To decorate
You will need sprinkles, icing and imagination. I assume you know how to use an icing tip. If not, then I will have to teach it in another entry.
Prepare sprinkles. I buy my sprinkles from “Chocolate Lovers”
Just outline the shapes, or ice and add sprinkles
After the icing has set, I wrap the cookies individually and hang them on the Christmas garlands
Food For the Gods
It’s that time of the year when I plan the baked goodies that I plan to give as gifts to my friends. Food for the Gods is such a delightful recipe to bake during the holidays when one doesn’t have the time to bake Fruit Cake. It entails less preparation and baking time. It’s the perfect dessert to prepare beforehand. Baked with a delightful blend of dates and walnuts, molasses, tinge of brandy and cinnamon, the taste is reminiscent of fruit cake sans the fruit glaze. You should try it. It’s simple to bake. Your kitchen will also emit holiday aroma that gives you more reason to keep baking and baking.
Here is my recipe to start you off baking a dessert fit even for gods.
Ingredients
4 tablespoons Brandy
1 cup dates, cut in strips
1 cup walnuts, chopped
1/3 cup butter
2 tablespoons molasses
1/4 cup brown sugar
4 tablespoons Honey
2 eggs
1 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
Procedure
1. Preheat oven to 350 F
2. Grease square pan
3. Combine dates. nuts, and 2 tablespoons brandy. Set aside.
(Dates and walnuts are blended with the 2 Tablespoons of brandy)
4. Cream butter until fluffy.
5. Add sugar, molasses, and honey gradually.
6. Add eggs one at a time and continue beating.
7. Blend in 2 tablespoons brandy. (Lauren wanted to add more brandy but it might make the batter too bitter.)
8. Sift together flour, cinnamon and baking powder.
9 Add to creamed mixture.
10. Fold in dates and nuts. Blend well.
11. Bake for 20 to 25 minutes. (Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center will often see, unbaked but it will be firm upon cooling.)
(Freshly baked food for the gods)
12. When cool, cut into bars.
13. Wrap in cellophane.
Don’t they look like gold bars?
Buko Fruit Salad
New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity. Today, I will hie off to the grocery to buy ingredients for my fruit salad. Here is my recipe.
Ingredients
5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping
Fresh Buko, Nata de coco
Fruit Cocktail, Peaches
Procedure
1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.
2. When all the juices have been drained, mix all the fruits together in a bowl.
3. Add the condensed milk and cream till well blended.
4. Transfer to serving bowls and top with peaches and cherries.
5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)
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