SIOMAI RECIPE

Ingredients

2½ lbs ground pork

1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1½ cups white mushroom, minced
1 pack won ton wrapper
¼ cup scallions, minced
2 tsp salt
1 piece raw egg
Water for steaming

Instructions

1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.

2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)

3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of
each individual piece (larger size means more time steaming).

4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.
Cupcake Recipes

Ingredients:

1/2 cup Dutch-processed cocoa powder

2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
Vanilla Butter Cream Frosting
1 cup unsalted butter (at room temperature)
6 to 8 cups powdered sugar
1/2 cup milk
1.5 teaspoon vanilla extract

Procedure (cupcake):

1. Preheat oven to 190 degrees Celsius. Line with paper liners or lightly butter 16 muffin cups.

2. Put boiling water and cocoa powder in a small bowl and stir until smooth. Allow it to cool at room
temperature.

3. Whisk the flour, salt and baking powder in a separate bowl.

4. Beat the butter and sugar until light and fluffy in the bowl of your hand or electric mixer. Add eggs one at a
time and beat until smooth.

5. Fill each muffin cup about two-thirds full with batter then bake for about 16 to 20 minutes or until risen. It
should be springy to touch and a toothpick inserted into it must come out clean.

6. Remove the cupcakes from the oven and place in a wire rack to cool.
7. You may now frost with icing once the cupcakes have completely cooled. Use a small spatula or a piping to
spread the frosting on cupcakes.

8. While cupcakes are best served the day they are made, you may cover and store them for a few days.
Procedure (butter cream frosting):

9. Mix the butter until smooth and creamy using an electric mixing bowl or electric mixer.
Add milk, 4 cups of sugar and vanilla on low speed mix until combined.

10.Add two more cups of sugar on low speed until it becomes light and fluffy. Check f you need to add the
remaining two cups of sugar.
Yema Candy Recipes

Ingredients:

6 egg yolks (the yellow part of the egg)

1 can of sweetened condensed milk which is approximately 396 grams
1 teaspoon vanilla essence
200g of sugar
You will need cellophane that you will be using for the wrapping of the yema.

Procedure in making Yema

1. Get a mixing bowl. Be sure that it is clean so that you will not mix the ingredients with some dirt. Mix the
egg yolks, condensed milk and vanilla until well blended.

2. Get a saucepan where you will boil the mixture. Do not put a strong fire because it might burn it. Put it in a
low heat and stir the mixture continuously.

3. The mixture is ready when it forms a bubbles. Let cool. When cooled, form the mixture into balls about 2 to
3 cm in diameter.

4. In another saucepan, caramelize the sugar over low heat until all is melted.

5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball
with a toothpick. Set aside to cool.

6. When cooled, wrap the balls in cellophane and twist both ends to secure.
Puto Cheese

Ingredients (serves 10 people)

1-1/2 cups flour, 1 cup sugar, 1 tablespoon baking powder

3 eggs, 6 ounces evaporated milk, ½ cup water
2 tablespoons butter melted, 1 teaspoon vanilla extract ,1 cup cheddar cheese, shredded
Equipment: mini puto molds

Directions
1. Prepare lower part of steamer with water and bring to a boil.
2. In a large bowl, combine flour, sugar and baking powder. Mix well.
3. Add eggs on at a time and using an electric mixer, beat after each addition. Add milk and beat
until smooth.
4. Add water and continue to beat until batter is thin and smooth. Add butter and vanilla extract. Stir
until well blended.
5. Add ¾ of the cheese and stir until combined.
6. Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place over
steamer.
7. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes
out clean.
8. Turn off heat and top each puto with the remaining ¼ cup of cheese. Cover for about 1 minute to
allow residual heat to melt cheese.
9. Allow puto to slightly cool before removing from molds
Pork Barbecue Recipes

Ingredients

2 lbs pork, sliced

½ cup soy sauce
Lemon juice from 1 piece lemon
½ cup banana ketchup
2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons brown sugar
8 cloves garlic, crushed and chopped

Instructions

1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic
in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using
your hands in mixing the ingredients is recommended.

2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination.

3. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.

4. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbecue stick that we know).

5. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a few
tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.

6. Serve with spicy vinegar.

Polvoron Recipes

Special Polvoron Recipe

Materials needed:

Mixing bowl
Measuring cups and spoons
Wooden spoon
Saucepan
Japanese paper or cellophane
Polvoron molder

Polvoron Ingredients:

4 cups all-purpose flour

2 cups powdered milk
1 1/2 cup melted butter
2 cups sugar

Procedure on how to make Polvoron:

1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid
burning.

2. Remove the pan and transfer the mixture into a big bowl.

3. Add the powdered milk, and toss for another 3-4 minutes.

4. Add sugar and melted butter. Mix well.

5. Fill the polvoronmould with the mixture, press it hard by using a spoon, then release it. If it is still too loose,
add more butter or olive oil. Make sure that you could pick up the polvoronwithout it crumbling straight away.

6. Place the polvoronin an airtight container, then chill in the fridge until firm.

7. Carefully wrap the polvoronindividually in japanese paper or cellophane.

8. Keep the polvoronrefrigerated until you want to eat them. You can store them on the fridge for about a
week, or you can freeze them.

Polvoron Recipe 2

Polvoron Ingredients:

1 cup plain flour

1 1/2 cup full cream powder milk
1/2 cup sugar ( preferable very fine sugar)
1 cup melted butter or half margarine half butter
1/2 teaspoon salt
1/4 cup roasted pinipig

Polvoron Preparation:

Step 1. Roast the flour in a wok (slow heat to avoid burning)

Step 2. Roast flour until it is slightly brown

Step 3. Take it off the heat

Step 4. Mix milk, sugar, pinipig, salt and melted butter with the flour

Step 5. Blend them together

Step 6. Try your molder. Mold one and if it is still too loose, add more butter to it. make sure that you could
pick up the polvoron without it crumbling straight away

Step 7. Wrap them with papel de hapon.

Try this simple polvoron recipe and sell it to your friends, stores and even to pasalubong shops to make an
additional income into your pocket. This can be a great business idea after all.
Taho Recipes

Ingredients:

22 ounces extra soft tofu

1 ¼ cup brown sugar
½ cup uncooked tapioca pearls
4 ½ cups water

Procedure:

1. Pour 4 cups of water in a cooking pot and bring to a boil.

2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.

3. Add ¼ cup brown sugar and mix well.

Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved.
Set aside.

4. Heat a saucepan then pour-in ½ cup of water.

5. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set
aside.

6. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.

7. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

8. Serve warm.
Leche flan Recipes

Ingredients

12 pcs. Eggyolks
1 ½ cans condensed milk
1 ½ cans evaporated milk
1 ½ cups sugar
2 tsps. Dayap rind
½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )

Instructions

1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.

2. Strain the resulting mixture to make it fine; set aside.

Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.

3. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
Siopao Recipes

Ingredients

For the siopao dough:

2 tsp dry active yeast

4 cups flour
3 Tbsp shortening or lard
¾ cup sugar
1¼ cups warm water
¼ tsp salt

For the pork asado filling:

½ kilo pork, slice into small pieces

3 Tbsp cooking oil
½ head garlic, minced
1 medium size onion, minced
2 Tbsp cornstarch (dilute in ¼ cup water)
¼ cup soy sauce
¼ cup sugar
2 Tbsp oyster sauce
1 Tbsp Hoisin sauce (optional)
2 cups water

Instructions

1. Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.

2. After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.

3. Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then add 2 cups water and
simmer for at least 45 minutes.

4. Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.

5. To make the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15
minutes.

6. Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.

7. Add remaining flour and continue mixing till well blended; knead on floured board until smooth.

8. Shape the dough into a ball and place in a greased bowl. Grease surface of dough.

9. Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.

10. Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.

11. Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.

12. Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting
the top and shape into small balls.

13. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

14. Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.

15. Steam for from 10 to 15 minutes or until cooked.

Buchi Recipes

Ingredients:

1-1/3 cup water

¾ cup brown sugar
3 cups glutinous rice flour
1 cup sesame seeds
oil for deep frying
For the Mung Bean Filling
1 cup peeled split mung beans
½ cup sugar
water

Cooking Instructions:

1. In a pot over medium heat, bring the ¾ cup water to a boil. Remove from heat and transfer to a
bowl. Add brown sugar and stir until dissolved. Allow to slightly cool.

2. In a big bowl, place flour. Make a well in the center and pour half of the sugar water. With a
spatula, stir to moisten flour. Add the rest of the water and using hands, continue to combine until
dough forms. To check for the right consistency, pinch a small piece of dough and flatten with your
fingers. It the dough breaks and falls apart, add more water in 1 tablespoon increments as needed.
The dough should feel wet but not overly sticky.

3. Divide the dough into uniform portions. Using palm of hands, roll each portion into 2-inch size
balls.
4. Continue to roll until ball is smooth and without cracks. Place in a single layer on a platter and
repeat with remaining dough. Cover with plastic film until ready to use.

5. Using fingers, flatten each dough ball into a sphere of about ¼ inch thick and 4-inch diameter.
Place one tablespoon mung bean filling in the center and gather edges of dough around filling. Pinch
dough together to completely seal and using palm of hands, roll repeatedly into a smooth ball with
no cracks or openings. Gently dip balls in a bowl of water until just moistened (you can also use a
spray bottle filled with water to lightly spray balls). Gently roll moistened balls in sesame seeds until
fully coated, pressing lightly to make sure seeds adhere well to dough. Repeat with remaining dough
and filling.

6. In a pot over medium heat, heat about 3-inch deep oil to about 350 F. Make sure oil is deep
enough to fully submerge balls. Gently lower balls into oil and deep-fry for about 6 to 7 minutes or
until golden brown and begins to float to top. Do not overcrowd pot. Leave enough room to be able
to regularly turn buchi during frying to ensure even browning. Remove from pot and drain on a wire
rack set over a baking sheet.

For the Mung Bean Filling

1. Rinse beans with cold water. In a pot over medium heat, combine beans and about 2 cups water.
Bring to a boil. Lower heat, cover and cook for about 20 to 30 minutes or until tender. Remove from
heat. In a blender or a mortar and pestle, process beans until smooth.

2. Add sugar and stir until combined.

In a non-stick pan over medium-low heat, add mung bean mixture. Cook, stirring regularly and
mashing with back of spoon, until liquid is absorbed and mixture turns into a thick paste. Remove
from heat and allow to cool.
Sisig Recipes

Ingredients:

¼ k. pork cheek
5 onions, chopped
2 chicken liver, boiled
¼ tbsp. ground pepper
1 tsp. salt
3pcs. Calamansi
1tbsp. margarine
1 head garlic, chopped
1 red chili pepper

For the marinade: Mix

¼ cup soy sauce

½ tsp. ground pepper
3pcs. Calamansi
1 head garlic, crushed

Cooking Instructions:

1. Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.

2. Remove the pork cheek, allow to drain and then grill until cooked.

3. Chop the pork cheek. Mix with the onions and set aside.

4. In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.

5. Add the chopped pork cheek to the mixture.

6. To serve: Grease a sizzling plate with margarine.

7. Place some garlic on it. Add the sisig mixture. Top with red bell pepper.
Palitaw Recipes

Ingredients:

2 cups glutinous rice flour

1 cup freshly-grated coconut
1/4 cup sesame seeds, lightly toasted
White sugar

Cooking Instructions:

1. Combine the rice flour and water in a bowl until a smooth dough is formed.

2. Form small balls then flatten the balls into quarter inch thick.

3. Stretch the dough to make an oval shape.

4. Boil water in a deep pan.

5. Drop each oval dough into the boiling water, once they float to the top, remove from the pan and
transfer to a bowl of cold water.

6. Remove from the bowl when cool enough.

7. Press grated coconut onto the surface of the cooled oval pieces.

8. Roll the pieces and dredge in sesame seeds and white sugar.

9. Repeat.
Karioka Recipes

Ingredients:

2-1/2 cups of sweet or glutinous rice flour

1 cup of skim milk
2 tablespoons of evaporated milk
2 tablespoons of water
1 teaspoon of salt
1 teaspoon of baking powder
1 cup of coconut milk
1 and ½ cup of brown sugar
Cooking oil for deep-frying
Procedures:

1. Combine skim milk, evaporated milk, and water to create a milk mixture. In a separate bowl, put in rice
flour, baking powder, and salt. Pour in the milk mixture.

2. Mix everything carefully to make dough. Add flour if it remains sticky and water if is still dry.

3. Use a tablespoon to scoop a portion of the dough, which would then be molded it into a ball using your
hands (remember to wash your hands first to avoid contamination). Do the same to make all balls. Poke each
with a fork or with a skewer so that the interior would easily cook.

4. Heat the wok and cooking oil at low to medium-low.

5. Carefully put the balls into the wok and deep-fry for about 8 to 10 minutes, or until those turn golden brown.

6. Remove the balls from the wok and drain oil using paper towel.

7. To make its sweet coating, pour coconut milk into a heated pan and cook until it boils. Then, add brown
sugar. Mix it constantly until the mixture thickens.

8. Dip the karioka balls into the sweet coating and skewer it or serve on a plate
Scramble Recipes

Ingredients:

3 to 4 cups of shaved ice

1 to 2 tbsp. sugar
1 cup evaporated milk
1 to 2 tsp. banana extract
6 to 8 drops of red food color

Toppings: powdered milk, chocolate syrup, strawberry syrup, mini marshmallows, rice crisps or candy
sprinkles

Procedure:

1. In a bowl, mix evaporated milk, extracts and sugar thoroughly.

2. Add shaved ice. Mix thoroughly using a blender.

3. Process until smooth.

4. Pour resulting mixture into cups.

5. Add your preferred toppings.

6. Serve immediately with a straw or spoon.

If you prefer more healthy version of ice scramble, you may recreate this recipe by adding healthy ingredients
such as fruits. Like for instance, to make buko scramble just add coconut meat, coconut milk and coconut juice
to the base of your scramble then place it inside the coconut shell for unique serving. Also, if you want to
make melon scramble, simply add it along with pinipig.
Ice Candy Recipes

Ingredients:

7 liters of water
1 cup powdered milk
2 cups corn or cassava starch dissolved in 1.5 liters of water
1 3/4 kilos of sugar
1/2 tsp salt
desired favoring such as chocolate, buko, strawberry, mango or pineapple
200 pcs 1 1/4 x 10 ice candy wrapper
Procedure:

1. Place 7 liters of water in a big pot then bring to a boil.

2. Add sugar and salt. Mix well until it becomes fully dissolved.

3. Add powdered milk and dissolved corn or cassava starch into the boiling water. Stir this very well to prevent
lump formation.

4. Boil for 8 minutes then turn o the heat.

5. Allow it to cool for a few hours.

6. After cooling, you may now add your desired favoring.

7. Pack in the ice candy wrappers then freeze until fully frozen.
Pandesal Recipes

Ingredients:

2 cups of all-purpose flour

2 cups of bread flour

1/2 cup of white sugar

5 tbsp butter which is melted

1 tsp baking powder

1 and 1/4 cup of fresh milk which is warm

1 pouch of rapid rise yeast

1 tsp salt

1 cup bread crumbs

1 piece raw egg

1 tbsp cooking oil.

Utensils to be used:

Mixing bowl

Spoon

Basin with water

Oven

Pan
Mixer

The cooking process is easy. If you want to know how here is the process:

1. The first thing to do is complete the above ingredients and materials. If ever that it is not the amount you
want to put, just make calculations in ratios.

2. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved.
In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder .

3. Mix well by stirring so that the ingredients would be distributed evenly.

4. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients
then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.

5. In a flat surface, knead the dough repeatedly until the texture becomes fine.

6. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with
damp cloth and let the dough rise for at least 1 hour.

7. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer.

8. Roll each part until it forms a cylindrical shape.

9. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide
gaps between doughs as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
Pre heat the oven at 375 degrees Fahrenheit for 10 minutes
Put the tray with dough in the oven and bake for 15 minutes
Turn off the oven and remove the freshly baked pandesal
Kutsinta Recipes

Ingredients:

Half cup of glutinous rice flour

Half a cup of rice flour
2 tablespoons of lihia or Chinese lye water
A cup and a half of water
¾ cup of brown sugar
A drop of red liquid food color
Cooking oil
Grated coconut (for serving)

Procedures:

1. Dissolve brown sugar in water and heat the solution. Add lihia. Remember not to make the solution boil.

2. Put in glutinous rice flour and rice flour. Thoroughly dissolve it in the solution.

3. Strain the mixture to get rid of lumps. Put a drop of food color.

4. Brush your muffin pans with little oil to prevent sticking of the rice cake into each. Pour the mixture
halfway into each pan.

5. Steam all muffin pans with the mixture for at least 25 minutes or until the mixture solidifies in every pan.

6. Set aside afterwards and let the pans cool down.

7. Remove from each pan and serve with grated coconut.

Banana Split Recipes

Ingredients:

10 pieces of plantains (saba banana), peeled

1 ½ cups of brown sugar
6 cups of water
2 teaspoons of vanilla extract
1 can (12 ounces) of evaporated milk
1 cup of jackfruit (fresh or preserved), cut into strips
4 cups of crushed ice

Procedure:

1. Prepare minatamis na saging. Here’s how to do it. In a saucepan, bring water to a boil over medium heat.

2. Pour brown sugar into it and continuously stir until it is dissolved. Add vanilla extract afterwards.

3. Add peeled saba bananas. Let it cook for about 15 minutes. Remove the saucepan from heat and set aside to
let it cool down.

4. Put two bananas and about 6 tablespoons of its syrup into a bowl. (Bananas can be served whole or can be
cut into pieces.)

5. Top the bowl with about half cup of crushed or shaved ice.

6. Pour a generous amount of evaporated milk and top with jackfruit before serving.
macaroni Salad Recipes

Ingredients:

500 grams of elbow macaroni

500 grams of shredded chicken (preferably breast part)
¾ cup of mayonnaise
1 can (20 ounces) of dried pineapple tidbits
1 cup of grated cheddar cheese
¾ cups of minced carrots
½ cup of raisins (optional)
½ cup of minced onion
1 teaspoon of pickles
Pinch of salt and pepper to enhance taste

Procedures:

1. Cook chicken by putting it into boiling water. Add a teaspoon of salt. Let it cook over medium heat for
about half an hour or until chicken meat gets soft. Drain water afterwards and let chicken cool down.

2. Shred the chicken meat using a fork or your clean hands. Set aside.

3. Cook elbow macaroni by following cooking instructions provided in the package. Drain and set aside.

4. In a huge mixing bowl or stainless bowl, combine mayonnaise, onion, pickles, salt, and pepper. Mix
thoroughly.

5. Add macaroni, shredded chicken, minced carrots, pineapple tidbits, and raisins (optional). Thoroughly toss
until all ingredients are ideally distributed.

6. Top with grated cheese and gently toss again.

7. Refrigerate for about an hour. Your chicken macaroni salad can now be served or delivered to your
customers.
Puto Flan Recipes

Ingredients:

For the flan:puto_flan.png

4 egg yolks
1 can of sweetened condensed milk
2 teaspoons of calamansi or lemon juice (1 teaspoon if using extract)

For puto:

2 cups of all-purpose flour

4 teaspoons of baking powder
4 egg whites
2/3 cup of white sugar
½ teaspoon of salt
1 ¼ cup of water

Procedures:

1. The flan has to be made first. The procedures for doing it are simplified. Combine egg yolks and sweetened
condensed milk in a bowl. Thoroughly mix until the mixture gets an even consistency and color.

2. Add calamansi or lemon juice and continue mixing for a few minutes.

3. Prepare the molds by putting a little grease (using oil or optionally, caramel) into each. Fill about a third of
each mold with the flan mixture.

4. Steam all molds in medium heat for about 20 minutes or until the flan is cooked. Using a toothpick, you may
check if it is already solidified, an indication that it is ready for the next procedure. Set the flan aside.

5. Proceed to make the puto component. Combine flour, baking powder, salt, and sugar in a bowl. Mix slowly.

6. Add water and egg whites into the dry puto mixture. Continue mixing for a few minutes.

7. Add this mixture into each mold with cooked flan.

8. Steam all filled molds again for another 15 minutes (medium heat) or until puto has notably risen.
Maja Blanca Recipes

Ingredients:

2 cups thick coconut milk

3 cups thin coconut milk
11/4 cups cornstarch
11/4 cups white sugar
latik or budbod for topping

Cooking Instructions:

1. Dissolve cornstarch in 2 cups thick coconut milk, Set aside.

2. Add sugar to the thin coconut milk

3. Pour in a heavy pan and Cook over medium heat.

4. When it boils, add cornstarch and coconut milk mixture.

5. Stir continuously until well blended and thick.

6. Pour into a greased pan (or bilao lined with wax paper). Allow to cool until firm.

7. Brush top with coconut oil and sprinkle latik.

8. Serve with budbod or toasted coconut.

9. To make Latik; Boil thick cream Lower heat and simmer until cream curdles and oil comes out. Stir once or
twice only to produce more Latik and oil. Cook until

10. Latik turns browns’Drain.

To make budbod; Add ½ cup brown sugar to every clip of granted coconut from which milk was
extracted(sapal). Toast over low heat until brown.
Biko Recipes

Ingredients:

4 cups of malagkit or sticky rice

3 cups of water
4 cups of brown sugar
8 cups of coconut milk
1 tsp of salt

Procedures:

1. Cook sticky rice in a rice cooker or pot with less water so as not to cook it completely.

2. In another pot, pour in coconut milk along with brown sugar and salt. Set it to low-heat and continuously stir
the mixture until it thickens.

3. As soon as the sticky rice is cooked, carefully add it into the thick coconut milk and brown sugar mixture.

4. Continuously stir over low to medium heat until the liquid evaporates. Be sure not to overcook it to retain
ideal taste and texture.

5. Cooking is completed once the sticky rice turns brown and dry. Serve on a plate or on top of banana leaf.
Put latik on top or coat it with caramel syrup.
Cheese Stick Recipes

Ingredients:

Cheddar cheese (commercially available)

1 pack of spring roll paper (or lumpia wrapper)
1 cup of cooking oil
Mayonnaise and/or ketchup as dip

Procedures:

1. Slice cheddar cheese into thin and small strips.

2. Make sure you observe uniformity in length and thickness.

3. Wrap each strip or two in spring roll wrapper. Seal the edges using moisture from dipping your fingers into
water.

4. Heat frying pan over moderate stove temperature. Put oil.

5. When the oil boils, put several pieces of wrapped cheese sticks. Deep fry for about 3 minutes or until each
stick turns golden brown.

6. Remove all sticks from the pan and let the oil drip into paper towel.

7. Let it cool for a while and serve with mayonnaise or ketchup as dip.
Ube halaya Recipes

HALAYANG UBE SHOPPING LIST

Ube Root or Purple Yam

Coconut milk or cream
Butter
Condensed milk

IN THE PANTRY:

Sugar
Salt
Ingredients:

2 pounds Ube Root, boiled and peeled

1 can Coconut milk or coconut cream
3/4 cup Butter, softened
1 can Condensed milk
1 1/3 cup Sugar
pinch of Salt

Cooking Instructions:

1. Cut the boiled and peeled Ube into 2 inch cubes.

2. Using a potato masher or potato ricer, mash until smooth and no chunks are visible. See Cook’s tips below
for an alternate process.

3. Mix the ingredients in a pan, leave out 1/4 cup butter.

4. Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about
5-10 minutes.

5. Turn the heat to medium low and continue stirring until you get a very thick consistency.

6. Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will
prevent it from sticking to the container.
7. Cool and refrigerate before serving.
Cooking Tips:

For easy mashing of the Ube root, put it in the food processor and put a little coconut milk, or you can use a
Portable Stick Hand Blender and you can mash it directly on the pan.

Back in the Philippines, my mom used a grater for the ube since we never had a potato ricer, masher or food
processor. Using a grater is quite tedious but if it’s all you have, that will do the job just as well.
Use a teflon or a non-stick pan when making this dessert. It’s much easier to handle the mix especially towards
the end of the cooking process when it’s all sticky.

Add a pinch of food coloring if the ube you bought is not very purple. Mix blue and red to get purple, and add
it to the coconut milk so you don’t get a blob of undissolved food color.

Salt is an important ingredient for any sweet dessert, cakes or pastries as it brings out the sweetness and
enhances the flavor of any dessert.
Pastillas Recipes

Ingredients

2 cups powdered milk, sifted

1 can (14 ounces) condensed milk
½ cup granulated sugar, sifted

Instructions

1. Place the condensed milk in a large mixing bowl.

2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the
powdered milk is completely added.

3. Scoop some of the mixture and mold into cylinders.

Roll each molded cylindrical mixture on granulated sugar.

4. Wrap in paper or cellophane.

5. Serve for dessert. Share and enjoy!

Embutido Recipes

Ingredients

oil
1 onion, peeled and chopped
1-1/2 pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
1 cup raisins
1/4 cup banana ketchup
3 eggs, well-beaten
2 teaspoons salt
1 teaspoon pepper

For Filling

3 eggs, hardboiled, peeled and quartered

3 pieces vienna sausages, cut into four lengthwise

Instructions

1. In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened. Remove
from pan and allow to cool completely.
In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten
eggs, salt and pepper. Mix well until evenly distributed.

2. On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape.

3. Arrange sliced eggs and Vienna sausages in the middle of pork mixture.

4. Carefully roll mixture to form a log of about 3-inch in diameter.

5. Wrap the foil around the meat and crimp ends of foil to seal tightly.

6. Double wrap roll with foil. Repeat with remaining pork mixture.

7. In a roasting pan, add about 2 inches of water.

8. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-filled pan.

9. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a
knife.

10. Let stand for about 8 to 10 minutes before opening foil.

11. In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned
on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.
Shanghai Recipes

Ingredients

1 kilo ground pork (or ground chicken or beef)

1 medium onion, finely chopped
1 carrot, finely chopped
⅛ cup soy sauce
2 tsp. ground black pepper
1 Tbsp. minced garlic
½ Tbsp. salt
1 Tbsp. brown sugar
1 Tbsp. green onion, finely chopped
50 pcs small lumpia (spring roll) wrappers
cooking for deep frying

Instructions

1. How to make Lumpiang Shanghai:

2. Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.

3. Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be sure that the
mixture in free from contamination.

4. Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very well until the all
the ingredients are uniform in texture.

5. To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat
mixture on the center and form it into a log shape.

6. Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards
the center and roll it half way to from a log shape.

7. Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the center.

8. Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until golden brown
and crispy.
Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup, sweet and sour
sauce or spiced vinegar (sinamak).
Suman Rice

INGREDIENTS

1 (13.5 ounces) coconut milk

1 cup sugar
1 teaspoon salt
3 cups glutinous rice

Equipment

banana leaves
pot just large enough to fit suman and enough water to cover for boiling

For the Coconut Caramel Sauce

1 (13.5 ounces) can coconut milk

1 cup brown sugar
½ teaspoon salt

INSTRUCTIONS

1. In a bowl, place rice and enough cold water to cover.

2. Soak for about 1 hour and then drain well.

3. Meanwhile prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff,
briefly pass over gas flames for about 10 to 20 seconds until pliable.

4. In a pot, combine coconut milk, sugar and salt. Stir until sugar and salt are dissolved. Add rice and stir to
disperse.

5. Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is
absorbed but rice is half-done.

6. Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on banana leaf and
shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold
both edges to seal.

7. In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer
of banana leaves over suman and cover pot with lid. If there's room in your pot for the suman to move freely,
place a light plate on top of suman to weigh down.

8. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove
suman from water and allow to cool. To serve, peel leaves and drizzle suman with coconut caramel sauce.

For the Coconut Caramel Sauce

1. In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until
sugar and salt are dissolved.

2. Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is
reduced and thickened.
Peanut Butter

Ingredients

2 cups (16 ounces) raw, shelled peanuts

1/2 teaspoon kosher salt, plus more to taste
1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)
Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate
chips, a few spoonfuls of nutella

Equipment

Baking sheet
Food processor or blender
Spatula
Conainer with lid

Instructions

1. Roast the peanuts (optional): Heat the oven to 350°F and toast the peanuts on a baking sheet until lightly
golden and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you're
using pre-toasted nuts; roasting gives the peanut butter a deeper flavor and also helps make the oils looser and
easier to blend into a smooth butter.

2. Pulse the peanuts until ground: Transfer the peanuts to a food processor or blender. If you toasted your nuts,
do this while the nuts are still warm. Pulse a few times just until chopped.

→ For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.

3. Process for 1 minute: Run the food processor or blender continuously for 1 minute. Stop and scrape down
the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.

4. Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and
scrape down the sides. At this point, the butter will start clumping together. It's not quite peanut butter, but it's
getting there!

5. Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and
scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter.

6. Add the salt, oil, sweetener, and any other extras:

7. Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.

8. Process for 1 to 2 additional minutes: Continue processing the butter until it becomes completely smooth.
Homemade peanut butter will still be a little more gritty than Skippy peanut butter, but should be spreadable at
this point. Taste and add more salt or other add-ins to taste. If you reserved some nuts for chunky peanut butter
add them now and pulse a few times to incorporate.

9. Transfer the peanut butter to storage container:

10. Scrape the peanut butter into a storage container, cover, and refrigerate. The peanut butter can be used
immediately and will keep for several weeks in the fridge.
Buko Juice

Ingredients

Juice from 3 fresh young coconuts

Coconut meat from 3 fresh young coconuts
3 tbsp condensed milk
ice cubes

Method

1. Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.

2. Add condensed milk into the pitcher then mix until totally dissolved.

3. Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon
(this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place
coconut meat in the coconut water mixture, place ice cubes then serve.
Lemonade

INGREDIENTS

1 cup white, granulated sugar (can reduce to 3/4 cup)

1 cup water (for the simple syrup)
1 cup lemon juice
2 to 3 cups cold water (to dilute)

Method

1. First make a "simple syrup". Place the sugar and water in a small saucepan and bring to a
simmer. Stir so that the sugar dissolves completely and remove from heat.

2. While the water is heating for the simple syrup, juice your lemons. Depending on the size of the
lemons, 4 to 6 of them should be enough for one cup of juice.

3. Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold
water and taste. Add more water if you would like it to be more diluted (though note that when you
add ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste,
add a little more straight lemon juice to it.

4. Refrigerate 30 to 40 minutes.

5. Serve with ice, sliced lemons.

Pares

Ingredients

1 lb beef (uncut, preferably brisket)

¼ cup soy sauce
1 tsp ground black pepper
¼ cup sugar
2 tbsp ginger, minced
2 cloves garlic crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tbsp cooking oil
3 tbsp scallions or green onions, finely chopped

Instructions

Pour the water in a pot and bring to a boil.

1. Put-in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins. if using a
pressure cooker)

2. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used
for boiling.

3. Slice the boiled meat in cubes and set aside.

4. Place the oil in a pan then heat-up. Saute the onion, garlic, and ginger.

5. Put-in the sliced meat and saute for about 2 to 3 minutes

6. Add the soy sauce , 1 cup of beef stock (stock used in boiling the meat), star anise, and beef cube. Stir and
then bring to a boil.

7. Put-in the sugar. Stir.

8. Add salt and ground black pepper. Stir and then simmer until the sauce thickens.
9. Garnish with scallions on top.
10. Serve with Garlic Fried Rice and soup

Share and Enjoy!

Releno Bangus

INGREDIENTS

1 large whole bangus (milkfish)

juice of 1 lemon
2 tablespoons soy sauce
1 cup water
oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 large carrot, peeled and finely chopped
½ cup frozen green peas, thawed
¼ cup raisins
2 tablespoons oyster sauce
salt and pepper to taste
½ cup flour

INSTRUCTIONS

1. Scale fish and remove innards, leaving belly intact.

2. Break the spine near the tail and right below the head. Through the fish neck, insert a long, thin spatula
between the skin and the flesh all the way to the tail.

3. Gently go around the sides of the fish with the spatula to loosen and separate the flesh from the skin.

4. Remove the spatula. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh
including the big bone out of the fish. Insert a long spoon into the cavity and gently scrape the inside to remove
any flesh left, making sure to leave skin and head firm and intact.

5. In a shallow dish, combine the hollowed skin, lemon juice and soy sauce. Marinate in the refrigerator for
about 30 minutes.

6. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add
the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone
fish meat.

7. In a a skillet over medium heat, heat oil. Add onions and garlic and cook until limp. Add carrots and cook
for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas and raisins. Cook, stirring occasionally,
until heated through. Add oyster sauce and stir to combine. Season with salt and pepper to taste.

8. Remove from pan.

9. In a large bowl, combine fish mixture and egg. Using a spoon, stuff and fill fish mixture into skin. Sew the
head to the body and any openings to prevent the filling from spilling.

10. In a shallow dish, combine flour, salt and pepper to taste. Lightly dredge stuffed fish in flour to coat.
In a wide, deep pan over medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully
submerged).

11. Add fish and cook, gently turning on sides as needed, until golden and crisp. Remove from pan and drain
on paper towels. Let stand and allow to cool before slicing. Serve with ketchup.
Lomi

INGREDIENTS

1 package (14 ounces) lomi noodles

water
2 tablespoons oil
1 cup chicken liver, cut into cubes
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
½ pound boneless, skinless chicken breast or thigh meat, cut into thin strips
1 tablespoon fish sauce
1 package (1.4 ounces) crab and corn soup mix
salt and pepper to taste
2 medium carrots, peeled and julienned
1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
2 eggs, lightly beaten
1 tablespoon corn starch

INSTRUCTIONS

1. In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain
and rinse in cold water.
2. In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove
from pan and set aside.

3. In a large pot, heat remaining 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add
chicken and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for another 1 to 2
minutes. Add about 8 cups of water and bring to a boil.

4. Lower heat and simmer until chicken is cooked through.

5. Add noodles and cook for about 5 minutes or until tender yet firm to bite. Add crab and corn soup mix and
stir to dissolve. Season with salt and pepper to taste.

6. Add liver. Add carrots and cook for about 1 minute.

7. Add napa cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp. In a
small bowl, combine corn starch with about ¼ cup cold water and stir to dissolve. Add to pot, stirring to
combine. Continue to cook for about 1 to 2 minutes or until slightly thickened.

8. Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.
Fried Chicken

INGREDIENTS

4 cups all-purpose flour, divided

2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

DIRECTIONS

1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and
poultry seasoning.

2. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper.

3. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.

4. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or
until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.
GINATAANG BILO-BILO

INGREDIENTS:

1 cup cooked tapioca pearl (sago)

2 cans (13.5 oz) coconut milk
2 cups water
3 cups glutinous rice & 1 1/2 cups water (to make rice balls)
1 large sweet potato, cubed
3 large saba/plantain/cardaba banana, cubed
1 cup jackfruit, strips
1/2 cup jackfruit syrup
1 cup sugar
Thickener:
1/8 cup water & 1/8 cup glutinous rice (Note: depends on how thick you want your bilo-bilo).

HOW TO COOK GINATAANG BILO-BILO:

1. Prepare the rice balls by combining glutinous rice and water until a dough is formed. Take about
1/2 tablespoon of the dough and shape it into a ball. Set aside.

2. In a large pot, combine 1 can of coconut milk and water. Stir occasionally until it boils.

3. Drop in the dough (rice balls).

When the dough starts to float, add the sweet potatoes and cook until half-cooked.

4. Add saba bananas and continue cooking for 4 minutes.

BLACK GULAMAN (SWEET GRASS JELLY DRINK)

INGREDIENTS

1 can of grass jelly (black)

6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

PREPARATION

1. To make the arnibal (syrup): Boil six cups of water in a saucepan.

2. When it comes to boil, add four cups of brown sugar.

3. Stir the mixture continously until the sugar dissolved. While stirring, simmer until the mixture thickens. To
make the drink:

4. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher).

5. Stir well. Cut grass jelly into small thin cubes and add into the pitcher.

6. Best served cold, without ice. Enjoy

Kamote Cue

Ingredients

1 lb sweet potato, sliced crosswise about 1.5 cm thick (Asian sweet potato is preferred)
1 cup brown sugar
1 cup cooking oil

Instructions

1. Heat the pan and pour the cooking oil.

2. Let the cooking oil heat-up then put-in the brown sugar.

3. When the brown sugar floats, put-in the sweet potato and fry for 7 to 10 minutes. Flip the sweet potato once
in a while to allow the sugar to stick.

4. Remove the sweet potato from the pan one after the other. You could directly skewer the fried sweet
potatoes once removed from the pan.

5. Let it cool down for a few minutes then serve. Share and Enjoy.
Banana Cue

INGREDIENTS:

5-10 saba (Cardaba banana or plantain) peeled

brown sugar for coating
cooking oil enough for deep frying

HOW TO MAKE BANANA CUE ON STICK

1. Preheat oil in frying pan.

2. Peel bananas and add them into hot oil.

3. Add brown sugar. Make sure the sugar sticks to the banana by mixing them constantly.

4. When cooked, take them one by one and let the oil drip.

5. Serve on bar-b-q sticks with about 1-2 bananas per stick. Enjoy!
Puto Bong - Bong

Ingredients

1 Kilogram malagkit (glutinous) rice, mixed with

125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar
Instructions

1. Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.

2. Let dry overnight by putting inside a flour sack.

3. Put something heavy on top to squeeze out water.

4. Mixture is ready for cooking the following morning.

5. Heat steamer (lansungan) with enough water.

6. Put a small amount of rice mixture inside bamboo tubes(bumbong).

7. Attached bamboo tubes to lansungan or steamer.

8. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.

9. Top with coconut shred and sugar before serving.

Grahams Balls

Ingredients

2 (200g) M.Y. San Graham Crushed

1 can Condensed Milk
1 250 ml. Nestle Cream
1 packs Marshmallow
Chocolate candies / sprinkles (for toppings)

Directions

1. In a large bowl, Add the crushed Grahams, condensed milk, and nestle cream. Make sure to save
some crushed grahams.

2. Stir until all the ingredients blends well.

3. Get a graham mixture with a spoon to make a ball in your hand.

4. Put in the center the marshmallow

5. Roll the graham ball to the crushed grahams to prevent them from sticking to each other.

6. Put the chocolate candies or sprinkles on top of the graham ball.

7. Chill and Enjoy!

Pancit Bihon

Ingredients:

1/4 cup cooking oil

1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
1/4 kilo pork, lean, cut into cubes
1/4 kilo shrimps, shelled
1/2 cup shrimp juice
1/2 cup atsuwete extract
Patis, salts and pepper for seasoning
1/4 kilo cabbage, cut finely
Kintsay
1/4 kilo bihon, soaked briskly in water
1 teaspoon minced garlic
2 tablespoons minced garlic
Green onions
1/2 cup finely cut kamias
2 hard-cooked eggs, sliced

Cooking Instructions:
1. Heat oil and sauté 1 teaspoon garlic.

2. Add fried tokwa & pork, shrimp and shrimp juice.

3. Season with patis, salt and pepper. Cover and allow to boil.

4. Add cabbage and kintsay and cook for 1 minute.

5. Add bihon and cook until done.

6. Sauté the rest of the minced garlic in a little oil until brown.

7. Add green onions and kamias. Sprinkle them over cooked pancit.

8. Garnish with hard-cooked eggs.

Palabok

Ingredients:

1 pack (1 lb) rice noodles (bihon)

Sauce:

2 tbsp cooking oil

1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper

Toppings:

1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Cooking Instructions:

1. Soak the rice noodles in water for about 15 minutes.

2. Drain and set aside.

3. Cook the sauce by heating a saucepan. Pour-in the cooking oil.

4. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes

5. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are
using anatto seeds, soak them first in 3 tbsp water to bring-out the color)

6. Add the shrimp cube and stir and simmer for 3 minutes

7. Add the flour gradually while stirring.

8. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

9. Meanwhile, boil enough water in a pot.

10. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the
boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

11. Remove the strainer from the pot and drain the liquid from the noodles.

12. Place the noodles in the serving plate.

13. Pour the sauce on top of the noodles then arrange the toppings over the sauce.

14. Serve with a slice of lemon or calamansi. Share and enjoy!

Spaghetti

Ingredients:

2 lbs. Spaghetti pasta

3 (15 oz.) can tomato sauce
1/2 cup tomato paste
1 lb. minced ham
1 1/2 lbs. ground pork
6 to 8 pieces red hotdogs, sliced diagonally
1/2 cup granulated white sugar
1 medium yellow onion, minced
2 teaspoons minced garlic
2 cups beef broth
1 cup shredded Velveeta cheese
2 tablespoons cooking oil
Salt and pepper to taste

Cooking Procedure:

1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.

2. Heat the oil in a cooking pot.

3. Saute the garlic and onion.

4. Add the ham. Cook for 3 minutes.

5. Put-in the ground pork. Cook for 3 to 5 minutes.

6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.

7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.

8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.

9. Arrange the spaghetti pasta in an individual plate.

10. Pour the meat sauce over the pasta and top with cheese.

11. Serve. Share and enjoy!

Cordon Blue

Ingredients:

4 skinless, boneless chicken breast halves

1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Cooking Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Pound chicken breasts to 1/4 inch thickness.

3. Season with salt and pepper.

4. Place 1 slice of cheese and ham on top of each breast.

5. Roll up and secure with a toothpick. Coat with bread crumbs.

6. Place in a greased baking dish.

7. Bake for 30 to 35 minutes, or until chicken is no longer pink.

8. Remove toothpicks, and serve immediately

Buko Pandan

Ingredients:

5 Young Buko/Coconut
2 packs of Green Gelatin
1 can (325gms) of Condensed Milk
1 can (325gms) of Nestle Whip Cream
Pandan Leaves or Pandan flavor Syrup
1 bottle (250gms) of Macapuno

Cooking Instructions:

1. On a caserole, boil 4 cups of water and add the

2. Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.

3. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick
and set aside to get cold.

4. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in
fridge and you can drink it later on )

5. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.

6. Get a salad bowl and mix all ingredients together.

7. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko Pandan look
like a soup.
Coffee Jelly

Ingredients:

1 pack Unflavored Gelatin (Mr. Gulaman)

2 tablespoon Coffee (instant)
3/4 cup Sugar
1 pack Condensed milk (250 ml)
1 pack All-Purpose Cream (250 ml) or Heavy Cream
1 1/2 liters Water

Cooking Instructions:

1. Dissolve the gelatin in 1 1/2 liters of water (or follow instructions onpackaging).
2. Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
3. Stir in the instant coffee and dissolve thoroughly.
4. Transfer in a shallow container to spread about 1 inch thick. Set aside.
5. When the gelatin sets, cut into cubes.
6. In a a separate container, blend the all-purpose cream and condensed milk.
7. Add the gelatin and refrigerate.
8. Serve chilled.
Grahams Cake

Ingredients

2 packs Graham crackers

5 pieces Ripened Mangoes (sliced)
2 250 ml All-purpose cream
1 can Condensed milk
2 teaspoon crushed Graham crackers (for toppings)

Instructions
1. In a bowl, whip together the all-purpose cream and condensed milk. To increase the volume of the mixture,
use an electric mixer. Set aside.

2. Peel the mangoes and slice the flesh into thin wide strips, then set aside.

3. Put a layer of graham crackers at the bottom of a rectangular container or tray, fill the spaces or gaps with
cracked graham.

4. Pour in whipped cream/milk mixture on top of the graham crackers (about ¼ inch thick), making sure to
cover all the surface.

5. Top the layer with slices of mango.

6. Repeat the procedure until you get the desired number of layers.

7. Pour in the remaining cream mixture on top of the final layer.

8. Decorate it with slices of mango and sprinkle with crushed grahams.

9. Refrigerate to chill overnight before serving.

Maja De Ube Recipe

Ingredients

3 cups fresh coconut cream, with no water added

1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pc pandan (fragrant screw pine) leaves
2 cups white sugar
4 cups ube (purple yam), peeled, boiled and mashed finely
1 Tbsp salt
¼ cup fresh butter
¾ cup cornstarch

Instructions

1. How to cook maja de ube:

2. In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps.

3. Cook in medium heat.

4. Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching.

5. When mixture starts to glisten, maja is fully cooked.

6. Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top
with toasted grated coconut.

Nilagang Mais

Inihaw na mais
CHICHARON BULAKLAK

CHICHARON BABOY
CHICHARON BITUKA

FRIED ISAW
FRIED CHICKEN SKIN