Black Sambo Recipe

Ingredients
Choco Layer:
1 can evaporated milk (big)
1 cup white sugar
2 packs of Knox unflavored Gelatin, let it
bloom in ½ cup cold water
½ cup Pure Dutch Cocoa or Hersheys
unsweetened powder, dissolved in ⅓ cup hot
water
Cream Layer:
1 cup water
2 packs of Knox unflavored Gelatin
1 can of condensed milk (big)
1 can of Nestle Cream (big)
Instructions
First Layer:
1. In a bowl melt 2 packs of Knox in ½ cup
cold water.
2. In a separate bowl dilute cocoa powder in ⅓
cup hot water and stir.
3. In a saucepan heat evaporated milk, on a
low fire and add white sugar and stir until
sugar dissolves.
4. Add the melted cocoa and continue to stir
until well blended, and lastly add in the knox
mixture and stir continuously until dissolves
and fire off.
5. Let it cool by stirring patiently before
placing in the container.
6. Freeze for 20 minutes and refrigerate for 2
hours.
Second Layer:
1. In a saucepan heat a cup of water over a low
fire and pour 1 pack of knox at a time and stir
vigorously to dissolve the gelatin completely.
2. Add 1 can of condensed milk and stir until
well blended.
3. And lastly pour in a can of nestle cream and
keep stirring to dilute the cream, fire off.
4. Keep on stirring until it cools down
completely before adding to your choco layer.
5. Refrigerate for another 3 to 4 hours for a
best results.
SHRIMP TEMPURA
Ingredients

1/2 cup rice wine

1/4 teaspoon salt

1/2 pound fresh shrimp, peeled and
deveined

2 quarts oil for deep frying

1/4 cup all-purpose flour

1/3 cup ice water

1/4 cup cornstarch

1 egg yolk

1/4 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon shortening

1/2 teaspoon baking powder
DIRECTION:
1. In a medium bowl, mix rice wine
and salt. Place shrimp into the
mixture. Cover and marinate in
the refrigerator at least 20
minutes.
2. Heat oil in deep-fryer or large
wok to 375 degrees F (190
degrees C).
3. In a medium bowl, mix together
all-purpose flour, ice water,
cornstarch, egg yolk, salt, white
sugar, shortening and baking
powder.
4. One at a time, dip shrimp into
the flour mixture to coat.
Carefully place a few shrimp at a
time in the hot oil. Deep fry until
golden brown on all sides, about
1 1/2 minutes. Use a slotted
spoon to remove from oil. Drain
on paper towels. Serve warm.
Pancit Canton
Ingredients

 1 pack (250 grams) pancit canton

(flour noodles)
 4 ounces, pork thinly sliced
 1 piece Chinese style sausage,
sliced
 1 small onion, sliced
 1 teaspoon minced garlic
 8 to 10 pieces medium shrimp
 10 to 12 pieces snap peas or snow
peas
 ¾ cup carrot (julienne)
 1 head small cabbage, chopped
 1½ cups chicken broth
 1 tablespoon oyster sauce
(opional)
 3 tablespoons soy sauce
 ¾ cup water
  ½ cup chopped flat leaf parsley
 3 tablespoons cooking oil
 Salt and pepper to taste
Instructions
1. Place 2 cups of ice and 3 cups
water in a large bowl. Set aside.
2. Boil 6 cups of water in a cooking
pot.
3. Once the water starts to boil,
blanch the snap peas, carrots, and
cabbage for 35 to 50 seconds.
Quickly remove the vegetables and
immerse in bowl with ice cold
water. Drain the water after 2
minutes and set aside.
4. Heat a large wok or cooking pot
and pour-in the cooking oil.
5. Saute the onion and garlic.
6. Add the pork and sausage slices
and continue to cook for 2 minutes.
7. Add-in soy sauce and oyster
sauce. Stir.
8. Pour-in chicken broth and water.
Add salt and pepper. Let boil.
continue to cook for 5 to 10
minutes.
9. Put-in the shrimp and parsley.
Cook for 3 minutes. Add more
water if needed.
10. Put-in the flour noodles. Gently
toss until the noodles absorb the
liquid.
11. Add-in the blanched vegetables.
Toss and cook for 1 to 2 minutes.
SWEET AND SOUR CHICKEN
CHINESE STYLE
Ingredients


1 (8 ounce) can pineapple

chunks, drained (juice reserved)


1/4 cup cornstarch



1 3/4 cups water, divided



3/4 cup white sugar



1/2 cup distilled white vinegar



2 drops orange food color



8 skinless, boneless chicken

breast halves - cut into 1 inch
cubes


2 1/4 cups self-rising flour



2 tablespoons vegetable oil



2 tablespoons cornstarch


1/2 teaspoon salt



1/4 teaspoon ground white

pepper


1 egg


1 1/2 cups water



1 quart vegetable oil for frying



2 green bell pepper, cut into 1

inch pieces
DIRECTION:
1. In a saucepan, combine 1 1/2
cups water, sugar, vinegar,
reserved pineapple juice, and
orange food coloring. Heat to
boiling. Turn off heat. Combine
1/4 cup cornstarch and 1/4 cup
water; slowly stir into saucepan.
Continue stirring until mixture
thickens.
2. Combine flour, 2 tablespoons
oil, 2 tablespoons cornstarch, salt,
white pepper, and egg. Add 1 1/2
cups water gradually to make a
thick batter. Stir to blend
 thoroughly. Add chicken pieces,
and stir until chicken is well
coated.
3. Heat oil in skillet or wok to 360
degrees F (180 degrees C). Fry
chicken pieces in hot oil 10
minutes, or until golden. Remove
chicken, and drain on paper
towels.
4. When ready to serve, layer
green peppers, pineapple chunks,
and cooked chicken pieces on a
platter. Pour hot sweet and sour
sauce over top.