c


 


 

1 big banana bud, sliced and waked

1-1/3 cup tokwa cubes, fried
1 tablespoon garlic, sliced in salted water
1-l/2 cups coconut milk, thin
1/2 cup onions, sliced
Salt to taste
1-1/2 cup coconut milk, thick
Juice from 6 medium kalamansi




  

 

x ¦inse the sliced bud and place in a saucepan.

x ½dd kalamansi juice, garlic, tokwa cubes and thin coconut milk.
x Season with salt and boil.
x ½dd thick coconut milk and cook for 15 more minutes.
x Serve hot or cold.
x ield: 6 servings.

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6 eggs
1 tablespoon sugar
1 tablespoon kalamansi juice
2 tablespoons soy sauce
6 tablespoons oil
1 tablespoon flour or cornstarch

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x eat oil. Fry eggs one by one, sunny side up, then fold each egg in half, frying until both
sides are light brown. Set aside on a plate.
x „ombine soy sauce, kalamansi juice. sugar and flour, and simmer eggs lightly in this
mixture before serving.
x ield: 6 servings.





 x ‘eat the eggs until the whites and yolks are well mixed. Season with salt and add 3
tablespoons of milk or cream for each egg.
x Œour into hot fat in top of double boiler (use 1 teaspoon butter for each egg) and work
slowly, stirring constantly until the eggs are of the desired consistency.
x Serve at once. ½ little onion juice or chopped parsley may be added to the eggs if desired.



 

4 bunches kangkong leaves, cleaned

1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
1 pc boiled egg, grated medium
salt and monosodium glutamate ( MSG) to taste





x pash kangkong and drain leaves thoroughly. ¦emove leaves from stem. Set aside.
x ^n a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter
mixture ).
x Mix until smooth in consistency. eat oil to 250°F and reduce fire to medium.
x Dip kangkong leaves one by one in batter and deep fry until crispy. Œut fried leaves in a
plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the
side.