100

RECIPES

Submitted by:
GUNDAYAO, NOEMI S.
BTLED 3-A

Submitted to:
Ma’am LYDSAMIA B. LONJAWON
Instructor
 CHICKEN RECIPES
1. CHICKEN CURRY
YIELD: 6 servings
INGREDIENTS:
 50ml of cooking oil
 1 potato, cubed
 4 cloves of garlic, minced
 1 onion, chopped
 2 stalks of celery, sliced
 2 thumbs of ginger, cut into strips
 900g of chicken, cut into serving
pieces
 1 tbsp of fish sauce
 450ml of coconut milk
 250ml water
 1 ½ tbsp of curry powder
 2 long green peppers
 1 red bell pepper, sliced
 ¼ tsp of black pepper
EQUIPMENT:
 1 pan
PROCEDURE:
 In a pan over medium heat, add oil.
 Toss in the cubed potatoes and fry
for 1 minute on each side until
golden brown. Set aside.
 In the same pan, add garlic, onion,
celery, and ginger. Sauté until
fragrant.
 Add in the chicken pieces and cook
until it lightly browns.
 Pour in the fish sauce and stir to mix.
Sauté for 1 minute.
 Pour in the coconut milk and water
and bring it to a boil.
 Add in curry powder and stir until
well incorporated.
 Cover the pan with the lid and
simmer on medium-low heat until
the liquid reduces by half.
 Add the long green peppers, sliced
red bell peppers and fried potatoes
and cook for 5 minutes.
 Season with black pepper and serve
immediately!
2. CHICKEN AFRITADA
YIELD: 6 servings
INGREDIENTS:
 1 kg chicken (drumstick or wings),
cut in serving sizes
 1 pc big potato, cut in cubes
 2 pcs carrots, cut in cubes
 1 onion, chopped
 4 cloves garlic, minced
 1 pack (250g) tomato sauce
 1 cup water
 1 small green bell pepper, cut in
cubes
 1 small red bell pepper, cut in cubes
 ½ cup green peas
 3 tbsp cooking oil
 3 tbsp butter
 Salt and pepper, to taste
EQUIPMENT:
 Cooking Pot
PROCEDURE:
 In a cooking pot, pour-in and heat
the cooking oil in low to medium
heat.
 Add-in the potato cubes and the
carrot cubes and fry until lightly
browned. Set aside.
 Add-in the chopped onion and
minced garlic and saute for 2
minutes or until aromatic and soft.
 Add-in the chicken and season with
salt and pepper. Let it simmer for 5
to 10 minutes or until the chicken is
nicely browned.
 Add-in the tomato sauce, and water.
Let it simmer in low heat again for
20 to 40 minutes or until the chicken
is cooked fully inside.
 Add-in the potato cubes and carrot
cubes back, the bell pepper cubes,
green peas and the butter. Stir well
and cook for another 5 minutes.
 Transfer to a serving bowl. Serve and
enjoy!
3. CHICKEN STIR-FRY
YIELD: 4 servings
INGREDIENTS:
Chicken Stir Fry Ingredients:
 1 lb chicken thighs, cut into bite-
sized pieces
 ½ zucchini, sliced or cubed
 2 Tbsp oil, divided
 1 Tbsp unsalted butter
 1 cup broccoli, cut into florets
 1 small carrot, julienned or cubed
 8 oz mushrooms, sliced
 ½ red pepper, cubed
 4 garlic cloves, minced
 1 tsp fresh ginger, minced
 ½ onion, cubed
 ½ cup cashews
Best Stir Fry Sauce Ingredients:
 ½ cup chicken broth
 ¼ cup water
 ¼ cup soy sauce
 2 Tbsp honey
 1 Tbsp cornstarch
EQUIPMENT:
 Frying wok pan
PROCEDURE:
 Trim chicken thighs of excess fat and
cut into bite-sized pieces. Cut the
vegetables into even-sized pieces
(about the same size as the chicken
pieces).
 Combine all of the ingredients for
the sauce in a bowl.
 In a large pan (or wok), on med/high
heat, heat 1 Tbsp oil. Once oil is hot,
add chicken in a single layer. Cook
chicken until browned, mixing as
needed. Once cooked, remove
chicken from pan and set aside.
 Add the remaining oil and the butter
to skillet with the broccoli, zucchini,
mushrooms, red peppers, onion, and
carrots. Cook until vegetables are
crisp tender, mixing frequently.
 Add chicken back to the pan. Add
the garlic and ginger and cook 1
minute, stirring frequently.
 Add the cashews then pour the sauce
into the pan and bring to a boil. Turn
down heat and let stir fry simmer
until the sauce thickens and is well
incorporated with the remaining
ingredients. Garnish with green
onion and sesame seed before
serving if desired.
4. CHICKEN ADOBO
YIELD: 6 servings
INGREDIENTS:
 0.5Kg chicken leg quarters, cut into
pieces
 1 sachet Maggi oyster sauce
 2 tbsp Soy sauce
 6 cloves garlic
 3 tbsp white vinegar
 1 cup water
 1 tsp black peppercorn
 2 pcs bay leaf
 1 tbspvegetable oil
 3 pcs eggs
EQUIPMENT:
 Large wok (deep)
PROCEDURE:
 Combine chicken, MAGGI® Oyster
Sauce, soy sauce, garlic, vinegar,
water, peppercorn and bay leaves in
a pot. Cover and simmer for 15
minutes. Strain chicken and set aside.
 Sauté chicken and garlic in oil until
golden brown.
 Pour cooking liquid and simmer until
sauce is thick and coating the
chicken. Transfer on a serving plate
and serve.
5. CHICKEN BICOL EXPRESS
YIELD: 6 servings
INGREDIENTS:
 1 tablespoon canola oil
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 thumb-size ginger, peeled and
minced
 2 pounds boneless, skinless chicken
thigh or breast meat, cut into 1-inch
cubes
 1 tablespoon sauteed shrimp paste
 1 can (14 ounces) coconut cream
 10 pieces Thai chili peppers, stemmed
and minced
 2 cups finger chilis, sliced
 Salt and pepper to taste

EQUIPMENT:
• Frying wok pan
PROCEDURE:
 In a wide pan over medium heat,
heat oil. Add onions, garlic, and
ginger. Cook until aromatic.
 Add chicken and cook, stirring
occasionally, until lightly browned.
 Add shrimp paste and cook, stirring
occasionally, for about 1 to 2
minutes until meat is evenly coated.
 Add coconut cream and Thai chili
peppers.
 Bring to a simmer, cover, and
continue to cook for about 20 to 30
minutes or until chicken is cooked
through and sauce is reduced and
begins to render fat.
 Add finger chilies and continue to
cook for about 1 to 2 minutes.
 Season with salt and pepper to taste.
Serve hot.
6. CHICKEN A LA KING
YIELD: 8 servings
INGREDIENTS:
 2 pounds boneless, skinless chicken
breasts
 1 teaspoon salt
 ½ teaspoon peppercorns
 3 cloves garlic, peeled and pounded
 2 bay leaves
 ½ cup dry sherry wine
 Cool water
 4 tablespoons butter
 3 tablespoons flour
 1 onion, peeled and chopped
 2 cloves garlic, peeled and minced
 ½ red bell pepper, stemmed, cored
and chopped
 ½ green bell pepper, red pepper,
stemmed, cored and chopped
 4 ounces fresh button mushrooms,
sliced thinly (or canned sliced
mushrooms, drained)
 2 cups broth (reserved from poaching
the chicken)
 1 cup heavy cream
 Salt and pepper to taste
EQUIPMENT:
• Pan
PROCEDURE:
 In a large pot, arrange chicken in a
single layer. Add salt, peppercorns,
pounded garlic, and bay leaves.
 Add wine and enough water to cover
chicken to about 1-inch high or about
6 cups. Over medium-high heat,
bring to a boil, skimming scum that
floats on top.
 When the liquid begins to boil,
reduce heat to low. Cover and
simmer for about 10 to 15 minutes or
until the center of chicken reads 165
F.
 Immediately remove chicken from
the pot and let cool to touch. Cut into
1-inch cubes.
 Strain broth and reserve about 2
cups. Discard aromatics.
 In a pan over medium heat, heat
butter until melted. Add onions and
garlic and cook until softened.
 Add bell peppers and mushrooms
and cook, stirring regularly, until
softened.
 Add flour and cook, stirring
regularly, for about 1 to 2 minutes or
until lightly browned.
 Add reserved broth and heavy cream,
whisking regularly to prevent lumps.
 Add chicken. Lower heat and
continue to cook, stirring
occasionally, until sauce is slightly
thickened.
 Season with salt and pepper to taste.
Serve hot over rice, noodles, or
toasted bread.
7. CHICKEN TOCINO
YIELD: 6 servings
INGREDIENTS:
 1 cup pineapple juice
 ¼ cup banana ketchup
 ½ cup sugar
 1 tablespoon garlic powder
 1 tablespoon salt
 2 pounds chicken thigh or leg meat,
boneless and skinless
 1 cup water
 2 tablespoons canola oil

EQUIPMENT:
• Frying pan
PROCEDURE:
 In a bowl, combine pineapple juice,
ketchup, sugar, garlic powder, and
salt, Stir until well distributed.
 Add chicken and massage meat with
curing mixture until evenly colored.
Transfer to a covered container or
ziplock bag and refrigerate for about
4 hours or overnight to cure.
 In a pan over medium heat, add
chicken including marinade and
enough water to cover.
 Bring to a boil. Lower heat, cover
and simmer until meat is tender and
cooked through, adding more water
in ½ cup increments as needed.
 When the meat is cooked through
and liquid is mostly absorbed, add
oil. Continue to cook, stirring
regularly, until chicken is nicely
browned and caramelized. Serve hot.
8. PININYAHANG MANOK
YIELD: 6 servings
INGREDIENTS:
 907.18 g chicken cut into serving
pieces
 340.2 g pineapple chunks canned
 2 pieces tomato chopped
 149 g bell pepper cut into thick strips
 1 piece carrot wedged
 2 ½ tablespoon fish sauce patis
 122 g fresh milk
 2 tablespoon garlic minced
 1 piece onion sliced
 2 tablespoon cooking oil
EQUIPMENT:
• Pan
PROCEDURE:
 Marinate the chicken in pineapple
juice/concentrate (derived from the
can of pineapple chunks) for 20 to 30
minutes
 Pour the cooking oil in a cooking pot
/ casserole then apply heat
 Sauté the garlic, onion, and tomatoes
 Put-in the chicken and cook until
color of the outer part turns light
brown
 Add the pineapple juice/concentrate
marinade and fresh milk then bring
to a boil
 Add the pineapple chunks and
simmer until the chicken is tender
and half of the liquid evaporates
(about 20 to 30 minutes).
 Put-in the carrots and simmer for 5
minutes
 Add the bell pepper and fish sauce
then simmer for 3 minutes
 Remove from the cooking pot /
casserole and transfer to a serving
dish.
 Serve hot. Share and enjoy!
9. FILIPINO CHICKEN
MACARONI SOPAS
YIELD: 6 servings
INGREDIENTS:
 1 lb. chicken skin removed
 2 ounces ham chopped
 ½ lb elbow macaroni
 4 stalks celery minced
 1 medium yellow onion minced
 1 large carrot diced
 1 ½ cups chopped cabbage optional
 4 cups chicken broth
 6 to 8 cups water
 1 ½ cup fresh milk or 1 14 oz. can
evaporated milk
 3 tablespoons butter
 Salt and pepper to taste
EQUIPMENT:
• Casserole/Deep skillet pan
PROCEDURE:
 Bring the water to a boil.
 Add the chicken. Boil the chicken in
low to medium heat for 45 minutes
or until tender.
 Remove the chicken and let cool.
Set-aside the water used to boil the
chicken. We’ll use this later.
 Once the chicken reaches room
temperature, shred the meat using
your hands. Discard (throw away)
the bones.
  Meanwhile, heat a clean large
cooking pot.
 Pour-in the butter and oil. Once the
butter and oil becomes hot, sauté the
onion, carrot, and celery for 3
minutes.
 Add the shredded chicken and
chopped ham. Cook for 2 minutes.
 Pour-in the chicken broth and the
remaining water used to boil the
chicken. Stir and let boil. Simmer for
20 minutes.
 Add the elbow macaroni. Cook for
15 minutes. Add more water if
needed.
 Pour-in the milk. Stir and let boil.
 Add salt and pepper to adjust the
taste.
 Transfer to a serving bowl. Serve.
 Share and enjoy!
10. CHICKEN LUMPIA
YIELD: 6 servings
INGREDIENTS:
 30 pieces lumpia wrapper
 2 cups cooking oil
 Lumpia filling:
 1 ¼ lbs. ground chicken
 2 sachet Knorr SavorRich Chicken
Liquid Seasoning
 1 piece onion minced
 ¾ cup carrot minced
 1 piece egg
 ½ teaspoon ground black pepper
EQUIPMENT:
•Frying pan
PROCEDURE:
 Combine all the lumpia filling
ingredient in a large bowl. Mix well.
 Start to wrap the lumpia. Lay a piece
of lumpia wrapper on a flat surface.
Scoop 1 ½ tablespoons of ground
chicken mixture and place it on the
lower bottom part of the wrapper, 2
inches from the tip. Spread the
mixture sideways 3 ½ to 4 inches in
length. Initially fold the bottom part
of the wrapper until the meat mixture
is covered. Fold the sides of the
wrapper inward to secure the
mixture. Roll from bottom to top and
secure by brushing a bit of water on
the tip of the wrapper. Perform this
step until all the meat mixture is
consumed.
 Heat oil in a pan to around 260F.
 Deep fry a batch of chicken lumpia
for 8 minutes. Note: cooking in low
heat over a long period of time
ensures that the meat gets cooked
completely while the wrapper slowly
browns.
 Remove the fried chicken lumpia
from the pan. Arrange over a wire
rack or on a plate lined with paper
towel. Let it cool down for 5
minutes.
 Transfer to a serving plate. Enjoy!
PORK RECIPES
11. PORK SISIG
YIELD: 5 servings
INGREDIENTS:
 3 tablespoons (45ml) Cooking oil
 1 cup (160g) Pork liempo, boiled,
and chopped
 1 ½ cup (200g) Pork ears, boiled,
chopped
 1 cup (150g) Chicken liver, boiled,
chopped
 1 cup (140g) onion, red, minced
 2 tablespoons (24g) garlic, minced
 1 tablespoon (15ml) Soy sauce
 1-piece (5g) silinghaba, minced
 2 pieces (1g) silinglabuyo
 1 pack PORKSAVOR® All-In-One
Seasoning Mix
 Pepper to taste
 1 cup (20g) chicharon, crushed
EQUIPMENT:
• Frying pan
PROCEDURE:
 SAUTÉ. On a very hot pan, saute
pork liempo, pork face, and chicken
liver until brown. Set aside.
 SAUTÉ. On the same pan, saute
onion, garlic, silinghaba, and
silinglabuyo. Then add back in the
pork mixture. Mix well.
  SEASON. Add soy sauce and
PORKSAVOR® All-In-One
Seasoning Mix. Mix well.
 SERVE. Top pork sisig with
chicharon. Serve hot.
12. PORK MENUDO
YIELD: 6 servings
INGREDIENTS:
 1.5 Tablespoons (22.5ml) cooking
oil
 ½ cup (70g) bell pepper, green, big
dice
 ½ cup (90g) carrot, big dice
 ½ cup (85g) potato, big dice
 2 tablespoons (30g) garlic, minced
 ¼ cup (40g) onion, red, minced
 1 cup (250g) pork kasim
 ½ cup (125g) pork liver
 2 pieces (1g) bayleaf, dried
 1 cup (250ml) tomato sauce
 1 ½ cups (375ml) water
 1 pack (7g) AJI-GINISA® Flavor
Seasoning Mix
EQUIPMENT:
• Deep skillet pan
PROCEDURE:
 SAUTÉ. On a hot pan, add 1
tablespoon of oil and sautè carrot,
potato, and bell pepper then set
aside.
 PAN-FRY. On the same pan, add the
remaining oil and add pork kasim,
and pork liver cook until brown.
Then add onion, garlic. Saute it until
fragrant.
 MIX. Add tomato sauce, water, and
bayleaf. Mix well.
 SIMMER. Let it simmer until water
is reduced by ¼ then add all the
vegetables. Let it cook until desired
thickness of the sauce is achieved
and meat is tender then add AJI-
GINISA® Flavor Seasoning Mix.
 SERVE. Transfer on a serving bowl,
serve and enjoy.
13. PINOY PORK ASADO
YIELD: 8 servings
INGREDIENTS:
 ½ kg (500g) Pork Kasim, thin slices
 1 tbsp (15ml) Calamansi, juiced
 ¼ cup (60ml) Soy Sauce
 4 tbsps (80g) Butter, unsalted
 1 tbsp (15g) White Onion, chopped
 ½ cup (112ml) Tomato Sauce
 2 pcs (2g) Bay Leaves
 4 tbsps (50g) Brown Sugar
 1 tbsp (15ml) Tomato Paste
 1 pc (1g) Star Anise
 2 packs (60ml) SARSAYA® Oyster
Sauce
EQUIPMENT:
• Pan
PROCEDURE:
 MARINATE. In a bowl, marinate
pork kasim in calamansi juice and
soy sauce for 30 minutes.
 SAUTÉ. In a heated pot, melt butter.
Saute onions and tomato sauce. Add
the bay leaves, brown sugar and
tomato paste. Add in star anise and
pork with its marinade. Mix well.
 SIMMER. Let it simmer for 30
minutes to one hour until the pork is
fork-tender
 SEASON. Add SARSAYA® Oyster
Sauce and let it simmer for a few
minutes until well blended.
 SERVE. And enjoy.
14. TOKWA AT BABOY
YIELD: 6 servings
INGREDIENTS:
 2 cups (500 g) Pork strips, fried
 1 tsp (1 g) Salt, rock
 ½ tsp (0.5 g) Pepper, ground
 2 cups (500 g) Tokwa slices, fried
 2 cups (500 ml) Oil
For The Dressing
 1 Tbsp (15 ml) Water
 ½ Tbsp (7 ml) Vinegar
 1 Tbsp (15 g) Red Onion, cubes
 1 Tbsp (15 g) Brown Sugar
 1 pc (2 g) Red Chili, sliced
 1 Tbsp (15 ml) SARSAYA® Liquid
Seasoning
 1 pc (4 g) Green Chili, sliced
EQUIPMENT:
• Frying pan

PROCEDURE:
 MARINATE. In a small bowl,
combine pork strips, salt and pepper.
Let it sit for 15 minutes before deep
frying
 DEEP FRY. In a pan, heat enough
oil. Deep fry marinated pork strips
and tokwa, cooked until golden
brown. Set aside.
 COMBINE. In a small bowl,
combine water, vinegar, red onion,
brown sugar, red chili, SARSAYA®
Liquid Seasoning, and green chili.
Mix well.
 SERVE. In a platter mix deep fried
tokwa and baboy, then add the
dressing. Serve and enjoy.
15. PORK ADOBO RICE
YIELD: 5 servings
INGREDIENTS:
 1 Tablespoon (15 ml) cooking oil
 2 Tablespoons (30 g) Garlic, minced
 3 cups (520 g) rice, cooked
 ½ cup (95 g) Pork adobo meat,
flaked
 3 Tablespoons (45 g) Pork Adobo
sauce
 1 pack (7 g) AJI-GINISA® Flavor
Seasoning Mix
 1 Tbsp. (6 g) Spring onions, chopped
(optional)
EQUIPMENT:
• Wok pan
PROCEDURE:
 SAUTÉ. On a hot pan, add oil and
sautè garlic until it is almost brown.
Add rice and mix well. Add flaked
pork adobo together with pork adobo
sauce and stir well.
 SEASON. Add AJI-GINISA®
Flavor Seasoning Mix, mix well.
 SERVE. Transfer into a serving plate
then garnish with spring onions
(optional). Serve and enjoy.
16. NILAGANG BABOY
YIELD: 5 servings
INGREDIENTS:
 3 cups (750ml) Water
 ¼ kilo (250g) Pork shoulder, chunks
 ½ cup (50g) Onion, quartered
 3 Tbsps. (45ml) Fish Sauce
 1 tsp. (2.3g) Peppercorn, whole
 1 pack (8g) PORKSAVOR® All-In-
One Seasoning Mix
 2/3 cup (70g) Potato, chunks
 6 cups (300g) Pechay Tagalog, sliced
 ¼ cup (12g) Onion leeks, sliced
EQUIPMENT:
• Soup pot
PROCEDURE:
 BOIL. In a pot, combine water and
pork, let boil. Cook until pork is
tender. Add onion once pork is
tender.
 SEASON. Add fish sauce,
peppercorn, and PORKSAVOR®
All-In-One Seasoning Mix. Mix
well.
 SIMMER. Add potatoes and let it
simmer until cooked. Then add
pechay and onion leeks. Cook for 1-2
minutes.
 SERVE. Transfer to a serving bowl.
Serve and enjoy while hot.
17. PORK SINIGANG
YIELD: 6 servings
INGREDIENTS:
 2 lbs pork belly or buto-buto
 1 bunch spinach or kang-kong
 3 tablespoons fish sauce
 12 pieces string beans sitaw, cut in 2-
inch length
 2 pieces tomato quartered
 3 pieces chili or banana pepper
 1 tablespoons cooking oil
 2 quarts water
 1 piece onion sliced
 2 pieces taro gabi, quartered
 1 pack sinigang mix good for 2 liters
water
EQUIPMENT:
• Stock pot
PROCEDURE:
 Heat the pot and put-in the cooking
oil
  Sauté the onion until its layers
separate from each other
 Add the pork belly and cook until
outer part turns light brown
 Put-in the fish sauce and mix with
the ingredients
 Pour the water and bring to a boil
 Add the taro and tomatoes then
simmer for 40 minutes or until pork
is tender
 Put-in the sinigang mix and chili
 Add the string beans (and other
vegetables if there are any) and
simmer for 5 to 8 minutes
 Put-in the spinach, turn off the heat,
and cover the pot. Let the spinach
cook using the remaining heat in the
pot.
 Serve hot. Share and enjoy!
18. PORK STEAK
YIELD: 4 servings
INGREDIENTS:
 4 pieces pork chops
 5 tablespoons soy sauce
 2 pieces lime or calamansi
 ½ cup cooking oil
 2 pieces onions sliced
 1 ½ cups water
 ½ teaspoon granulated white sugar
 Salt and pepper to taste
EQUIPMENT:
• Griddle pan
PROCEDURE:
 Combine pork chops, soy sauce, and
lime juice in a large bowl or
resealable bag. Marinate for at least 1
hour.
 Heat a pan then pour-in cooking oil.
 Pan-fry the marinated pork chops in
medium heat for 3 minutes per side.
 Remove excess oil. Pour-in the
remaining marinade and water and
let boil. Simmer for 45 minutes or
until the pork is tender. Note: Add
water as needed.
 Add-in the sugar, salt, and pepper
then stir.
 Put-in the onions and cook for 3
minutes more.
 Turn-off heat and transfer to a
serving plate.
 Serve. Share and enjoy!
19. SWEET AND SOUR PORK
YIELD: 4 servings
INGREDIENTS:
 1 lb pork sliced
 1-piece red bell pepper
 1-piece green bell pepper
 3 tablespoons soy sauce
 1-piece red onion wedged
 1 piece carrot sliced
 ½ cup all-purpose flour
 3 tablespoons cornstarch
Sweet and Sour Sauce
 1 ¼ cup water
 3 ½ tablespoons vinegar
 5 tablespoons tomato ketchup
 4 tablespoons white sugar
 Salt and pepper to taste
EQUIPMENT:
• Wok pan
PROCEDURE:
 Place the pork loin in a bowl. Add
soy sauce (you may also add salt if
desired). Marinate for 10 minutes.
 Pour the cooking oil in a pan then
apply heat.
 Combine the flour and cornstarch in
a bowl then mix until both
ingredients are evenly distributed.
 Dip the marinated pork in beaten egg
then on the flour and cornstarch
mixture.
 Deep fry the pork (coated with
cornstarch and flour) for 10 minutes
or until the color turns medium
brown. Set aside.
 Heat a separate pan then pour-in the
sweet and sour sauce ingredients. Let
boil.
 Add the carrots. Cook for 3 minutes.
 Put-in the onions and bell pepper
(green and red). Cook for 4 minutes
(add extra water as needed).
 Add the deep-fried pork loin and stir.
Cook for 2 minutes. Season with salt
and pepper.
  Transfer to a serving dish and serve INGREDIENTS:
hot. Share and enjoy!  1 lb. ground beef
 1 teaspoon onion powder
20. PORK AFRITADA  1 piece Knorr Beef Cube
 ½ cup breadcrumbs
YIELD: 4 servings  ½ teaspoon garlic powder
 1 piece egg beaten
INGREDIENTS:  ¼ teaspoon ground black pepper
 2 lbs pork shoulder cubed  ¼ cup cooking oil
 1 Knorr Pork Cube  2 tablespoons parsley chopped
 3 hot dogs sliced Gravy ingredients:
 2 carrots sliced into small wedges  5 ounces button mushroom thinly
 2 potato cubes sliced
 8 oz. tomato sauce  3 tablespoons butter
 ¾ cup green peas  4 tablespoons all-purpose flour
 1 tomato cubed  1 piece Knorr Beef Cube
 4 dried bay leaves  ¼ teaspoon Knorr liquid seasoning
 1 onion chopped  ½ teaspoon onion powder
 6 cloves garlic chopped  ¼ teaspoon garlic powder
 3 cups water  1 ¾ cup water
 3 tablespoons cooking oil
 Salt and ground black pepper to taste
EQUIPMENT:
• Grill pan
EQUIPMENT:
• Wok pan PROCEDURE:
 Make the beef patties by combining
ground beef, onion powder, garlic
PROCEDURE: powder, ground black pepper, and
 Heat oil in a cooking pot. egg. Grate 1 piece of Knorr beef
 Once the oil gets hot, saute onion cube. Mix everything together.
and garlic until onion softens.  Make the patties by scooping around
 Add pork Saute until brown. ¼ cup of the meat mixture. Mold it
 Pour tomato sauce and water. Stir into ball shaped figures and then
and let boil. flatten.
 Add Knorr Pork Cube. Stir. Add  Heat 2 tablespoons cooking oil in a
dried bay leaves. Cover and cook in pan. Fry one side of the patties in
medium heat for 30 minutes. Note: medium heat until it browns. Turn it
Add more water if needed. over and do the same procedure to
 Add hotdogs. Cook for 10 minutes. the opposite side. Remove from the
 Add carrot and potato. Cover and pan. Set it aside.
cook for 8 minutes.  Make the gravy by melting butter in
 Add green peas. Cook for 3 to 5 a saucepan.
minutes.  Add all-purpose flour. Cook in
 Season with salt and ground black medium heat while stirring for 8
pepper. minutes to make a brown roux.
 Transfer to a serving plate. Serve.  Add Knorr Beef Cube. Stir until
 Share and enjoy! melted.
 Pour water into the saucepan. Stir
until well blended. Note: you will
BEEF RECIPES notice that the mixture slowly gets
thicker in time.
21. BURGER STEAK  Add onion powder, garlic powder,
ground black pepper, and Knorr
YIELD: 6 servings Liquid Seasoning. Cook for 30
seconds.
  Add sliced mushrooms. Cook for 1
minute. Set aside.
 Arrange beef patties over a cup of
steamed rice and then pour beef
gravy all over.
 Top with chopped parsley, Serve
warm. Share and enjoy!
22. BEEF PARES
YIELD: 6 servings
INGREDIENTS:
 3 lbs. beef chuck cut into cubes
 1 piece Knorr Beef Cube
 3 pieces star anise
 1 piece onion chopped
 4 cloves garlic chopped
 3 thumbs ginger minced
 ¼ cup soy sauce
 3 tablespoons brown sugar
 2 tablespoons cooking oil
 1 tablespoon onion powder
 ¼ teaspoon ground black pepper
 3 quarts water
 4 tablespoons cornstarch
 Salt to taste
Garlic Rice ingredients:
 3 ½ cups leftover white rice
 5 cloves garlic
 3 tablespoons cooking oil
 Salt to taste
EQUIPMENT:
• Soup pot
PROCEDURE:
 Make the beef pares by heating oil in
a cooking pot. Add beef fat. Saute
for 2 minutes.
 Add onion, garlic, and ginger. Saute
until the onion gets tender.
 Add beef. Cook until color turns
medium brown (this usually takes 5
minutes).
 Pour-in water. Let boil.
 Add star anise and Knorr Beef Cube.
Cover the pot and adjust the heat to
low. Cook for 2 to 2 ½ hours or until
beef gets very tender.
 Season with soy sauce, onion
powder, ground black pepper, brown
sugar, and salt. Stir.
 Make the garlic fried rice by heating
oil in a pan. Add crushed garlic.
Saute until garlic turns golden
brown. Add leftover rice. Stir until
all ingredients are well blended.
Season with salt. Stir and cook for 3
to 5 minutes. Set aside.
 Arrange beef pares in a bowl and top
with chopped green onions.
 Arrange garlic fried rice in another
bowl and top with chopped green
onions too.
 Serve hot! Share and enjoy!
23. BEEF CALDERETA
YIELD: 8 servings
INGREDIENTS:
 4 lbs beef neck bone chopped
 1 piece Knorr Beef Cube
 1 ½ tablespoons soy sauce
 2 cups water
 1-piece green bell pepper sliced
 1-piece red bell pepper sliced
 1-piece potato cubed
 1-piece carrots sliced
 8 ounces tomato sauce
 3 tablespoons peanut butter
 1 tablespoon liver spread
 5 pieces Thai chili pepper chopped
 1 piece onion chopped
 5 cloves garlic crushed
 Salt and ground black pepper to taste
 3 tablespoons cooking oil
EQUIPMENT:
• Wok pan
PROCEDURE:
 Heat oil in a cooking pot. Saute
onion and garlic until onion softens
 Add beef. Saute until the outer part
turns light brown.
 Add soy sauce. Pour tomato sauce
and water. Let boil.
 Add Knorr Beef Cube. Cover the
pressure cooker. Cook for 30
minutes.
 Pan-fry carrot and potato until it
browns. Set aside.
 Add chili pepper, liver spread and
peanut butter. Stir.
  Add bell peppers, fried potato and
carrot. Cover the pot. Continue
cooking for 5 to 7 minutes.
 Season with salt and ground black
pepper. Serve.
24. BEEF STIR FRY
YIELD: 4 servings
INGREDIENTS:
 1 lb. beef tenderloin thinly sliced
 3 tablespoons oyster sauce
 1 teaspoon soy sauce
 1 ½ tablespoons cornstarch
 ½ teaspoon ground black pepper
 1-piece green bell pepper sliced into
thick strips
 1-piece red bell pepper sliced into
thick strips
 ½ cup cooking oil
EQUIPMENT:
• Frying pan
PROCEDURE:
 Combine beef, oyster sauce, soy
sauce, and ground black pepper. Mix
well. Let it stand for 5 minutes.
 Add cornstarch into the bowl. Mix
until all ingredients are well
distributed. Set aside.
 Heat oil in a pan. Fry bell peppers for
1 minute. Stir once in a while.
Remove bell peppers from the pan.
Set aside.
 Using the remaining oil, stir fry
marinated beef until it starts to
brown.
 Add fried bell peppers and toss until
all ingredients are distributed.
 Transfer beef stir fry to a serving
plate.
 Serve with rice. Share and enjoy!
25. BEEF ASADO
YIELD: 5 servings
INGREDIENTS:
 3 ½ lbs. beef chuck
 1 piece Knorr Beef Cube
 8 ounces tomato sauce
 3 cups water
 6 tablespoons soy sauce
 1 ½ tablespoons white vinegar
 2teaspoons whole peppercorn
crushed
 4 pieces bay leaves dried
 ½ piece lemon
 2 tablespoons tomato paste
 3 tablespoons butter
 ½ cup cooking oil
 1 piece onion chopped
 4 cloves garlic chopped
EQUIPMENT:
• Saute pan
PROCEDURE:
 Combine beef, crushed peppercorn,
soy sauce, vinegar, dried bay leaves,
lemon, and tomato sauce. Mix well.
Marinate beef or at least 30 minutes.
 Put the marinated beef in a cooking
pot along with remaining marinade.
Add water. Let boil.
 Add Knorr Beef Cube. Stir. Cover
the pot and cook for 40 minutes in
low heat.
 Turn the beef over. Add tomato
paste. Continue cooking until beef
tenderizes. Set aside.
 Heat oil in pan. Fry the potato until it
browns. Turn over and continue
frying the opposite side. Remove
from the pan and place on a clean
plate. Do the same with the carrots.
 Save 3 tablespoons of cooking oil
from the pan where the potato was
fried. Saute onion and garlic until
onion softens.
 Pour-in the sauce from the beef stew.
Let boil. Add the beef. Cook for 2
minutes.
 Add butter and let it melt. Continue
cooking until the sauce reduces to
half.
 Remove the beef from the pan. Slice
into serving pieces. Arrange on a
serving plate with fried potato and
carrot. Top with remaining sauce.
 Serve warm with rice. Share and
enjoy!
 26. BULALO
YIELD: 4 servings
INGREDIENTS:
 2 lbs beef shank
 ½ cabbage whole leaf individually
detached
 1 bundle bok choy
 2 cobs corn each cut into 3 parts
 2 Tablespoons whole peppercorn
 ½ cup green onions cut unto 1 ½
inch pieces
 1 onion
 34 ounces water
 Fish sauce to taste optional
EQUIPMENT:
 Pressure cooker
PROCEDURE:
 In a big cooking pot, pour in water
and bring to a boil
 Put-in the beef shank followed by the
onion and whole pepper corn then
simmer for 1.5 hours (30 mins if
using a pressure cooker) or until
meat is tender.
 Add the corn and simmer for another
10 minutes
 Add the fish sauce,cabbage, pechay,
and green onion (onion leeks)
 Serve hot. Share and enjoy!
27. BEEF CALDERETA
YIELD: 6 servings
INGREDIENTS:
 4 lbs beef short ribs
 1 Knorr Beef Cube
 14 ounces tomato sauce
 1 cup red wine
 2 large potatoes cubed
 1 large carrot cubed
 1 cup manzanilla olives
 2 bell pepper sliced
 4 sprigs thyme
 2 large onions chopped
 1 head garlic chopped
 3 tablespoons soy sauce
 ½ cup liver spread
 1 cup water
 ¼ cup extra virgin olive oil
 Salt and ground black pepper to taste
EQUIPMENT:
• Saute pan
PROCEDURE:
 Heat oil in a pot. Fry the carrots for 2
minutes. Make sure that all sides are
cooked equally. Remove from the
pot. Set aside.
 Fry the potato until the color of the
outer part turns light brown. Remove
from the pot and set aside.
 Using the remaining oil, sauté garlic,
onion, and thyme. Continue sautéing
until the onion caramelizes.
 Add beef short ribs. Cook until the
color of the outer part turns light
brown.
 Pour tomato sauce and red wine. Add
Knorr Beef Cube.
 Add soy sauce and water. Cover the
pot. Continue cooking the stew in
low heat setting until the beef
tenderizes completely.
 Add liver spread and bell pepper.
Cook for 3 minutes.
 Add carrot and potato. Cook for 3
minutes.
 Add cheddar cheese and then season
with salt and ground black pepper.
 Transfer to a serving plate. Serve.
Share and enjoy!
28. BEEF SIOMAI
YIELD: 25 servings
INGREDIENTS:
 500 grams of Ground Beef
 1 cup of grated carrots
 ½ cup of chopped mushroom
 1 cup of minced onion
 2 tablespoons of grated garlic
 3 tablespoon of oyster sauce
 1.5 tablespoon of sesame oil
 1 teaspoon of salt
 1 tablespoon of brown sugar
 ½ teaspoon of black pepper
 1 tablespoon of cornstarch
 1 egg
 25 pieces of dumpling wrapper
EQUIPMENT:
 • Steamer
PROCEDURE:
 In a large bowl, add the ground beef
and the rest of the ingredients. Mix it
using a large spoon. Set aside.
 Add two teaspoons to 1 tablespoon
of ground meat filling into the center
of each dumpling wrapper. Moisten
the edge of the wrapper with water.
 By using your thumb and
index/middle finger, cup them
around the filling and press them
lightly. Make sure the top portion
remains open. Repeat the same
process with the rest of the siomai
 Garnish the top portion of siomai
with grated carrot. Set aside.
 Add a small amount of water to the
pot. Turn ON the gas stove.
 Place the steamer tray or bamboo
steamer into the pot
 Brush the steamer with oil before
adding the siomai. Steam them for 15
minutes in very low heat.
 Once it looks cooked, remove them
from the steamer tray.
 Serve it with chili garlic or soy sauce
and calamansi.
29. BEEF BULGOGI
YIELD: 4-6 servings
INGREDIENTS:
 1 kilo beef sirloin cut into thin strips
 1 medium white onion chopped
 5 cloves garlic minced
 1 tsp annatto seeds soaked in 3 Tbsp
water
 1 can sliced button mushrooms drain
 1 cup soy sauce
 4 Tbsp. cane vinegar
 1 cup water
 3 Tbsppatis or fish sauce
 1 Tbsp sugar
 Salt and pepper to taste
 1 tsp dried red chili peppers optional
 Cooking oil
For the Marinade:
 5 Tbsp. sugar
 1 tsp ground black pepper
 3 tsp cooking rice wine
 4 Tbsp. sesame oil
 2 tsp sesame seed
 1/3 cup soy sauce
 1/3 cup soft drinks 7-up
EQUIPMENT:
• Roasting pan
PROCEDURE:
How to cook Beef Bulgogi:
 Marinate the beef with all marinate
ingredients and mix very gently.
 Let the ingredients tenderize the
beef. Marinate in the refrigerator for
at least an hour. Better if you can
leave it overnight.
 In a large pan, heat 1 tablespoon of
oil and saute garlic and onion until
fragrant.
 Drain the beef from marinade, and
set aside marinade for later use.
 In a same pan, set it to medium heat,
and another 2 to 3 tablespoons of oil
then add beef and fry until brown for
at least 10 minutes.
 Pour marinade sauce and let it
simmer and absorb the flavor using
low heat about 15 minutes.
 Once sauce has slightly evaporated,
add 1 cup of water and let it simmer
in very low heat for another 30
minutes.
 Pour in soy sauce and vinegar. Let it
simmer in low heat and cover pan
without stirring for a few minutes.
Then add sliced mushrooms, annatto
water, dried chili, patis, sugar and
salt to taste. Stir cook and continue
to simmer until beef is tender enough
and sauce is thick.
 Turn off heat and serve with cooked
rice. Garnish sliced spring onion if
desired.
30. SAUCY BEEF WITH
BROCCOLI
YIELD: 4 servings
INGREDIENTS:
 1 ½ lbs. beef sirloin
 3 tablespoons soy sauce
 3 tablespoons cooking wine
 4 tablespoons oyster sauce
 2 tablespoons cornstarch
 2 cups broccoli florets
 2 thumbs ginger
 1 piece onion
  1 ½ cup beef broth
 3 tablespoons cooking oil
 Salt and pepper to taste
EQUIPMENT:
• Saucier pan
PROCEDURE:
 Combine beef, soy sauce, cooking
wine, and cornstarch in a bowl. Mix
well. Marinate for 15 minutes.
 Heat oil in a pan. Sauté ginger and
onion until the later softens.
 Add marinated beef into the pan.
Stir-fry until the beef browns.
 Add oyster sauce. Stir-fry for 1
minute.
 Pour-in beef broth. Stir. Cover the
pan and then continue cooking in
low heat for 10 to 12 minutes.
 Add broccoli. Stir and cover the pan.
Cook for 3 minutes.
 Season with salt and ground black
pepper.
 Transfer to a serving plate. Serve!
Share and enjoy.
FISH RECIPES
31. ESCABECHE
YIELD: 5 servings
INGREDIENTS:
 2 lbs fish (large) sliced into serving
pieces
 ¾ cup cooking oil
 2 tablespoons salt
Sauce ingredients
 1 onion thinly sliced
 3 cloves garlic chopped
 2 thumbs ginger Julienne
 1 red bell pepper Julienne
 1 green bell pepper Julienne
 1 carrot Julienne
 3 tablespoons white vinegar
 4 tablespoons banana ketchup
 3 tablespoons white sugar
 1 cup water
 1 tablespoon cornstarch
 2 tablespoons cooking oil
 Salt and ground black pepper to taste
EQUIPMENT:
• Wok pan
PROCEDURE:
 Rub salt all over the fish slices. Let it
stand for 5 minutes.
 Heat cooking oil. Fry both sides of
the fish until it turns golden brown in
color. Remove the fish from the pan
and arrange on a serving plate.
 Make the escabeche sauce by heating
2 tablespoons of oil in a pan. Sauté
garlic and onion until the latter
softens.
 Add tomato ketchup, vinegar, sugar,
and water. Stir and let boil.
 Put the bell peppers and carrots into
the pan. Cook for 3 minutes.
 Season with salt and pepper.
 Combine cornstarch with 2
tablespoons of water. Mix well. Pour
the mixture into the pan. Stir until
the sauce thickens to your desired
consistency.
 Pour the escabeche sauce over the
fried fish. Serve warm.
 Share and enjoy!
32. SARDINES FISH BALL WITH
SWEET AND SOUR SAUCE
YIELD: 4 servings
INGREDIENTS:
2 cans sardines in tomato sauce
1 cup pechay chopped
2 teaspoons Knorr Liquid Seasoning
2 tablespoons green onion chopped
¾ cup breadcrumbs
2 ½ teaspoons sugar
5 teaspoons white vinegar
2 pieces eggs
1 ½ teaspoons cornstarch
2 cups cooking oil
3 tablespoons water
EQUIPMENT:
• Saucier pan
PROCEDURE:
  Open the can of the sardines.
Separate the fish from the sauce
using a kitchen sieve.
 Prepare the sweet and sour sauce by
heating the sauce in a saucepan. Add
vinegar. Let the mixture boil. Stir
and then add sugar. Thicken the
sauce by mixing cornstarch and 3
tablespoons water. Pour the mixture
into the pot. Stir and cook until the
sauce thickens. Set aside.
 Start making the sardine balls by
placing the fish (sardines) in a bowl.
Mash it and then add the chopped
pechay and crack a piece of egg into
the bowl. Mix well.
 Add Knorr liquid seasoning and
around 3 tablespoons of
breadcrumbs. Continue mixing until
all ingredients are well blended.
Note: add more breadcrumbs if
needed.
 Crack the remaining egg and place it
in a clean bowl. Beat until smooth.
Scoop around 2 tablespoons of
sardine mixture and mold it into a
sphere. Dip in beaten egg and then
roll it over the remaining
breadcrumbs.
 Heat oil in a small cooking pot.
Deep-fry the sardine balls using low
to medium heat until it turns golden
brown.
 Remove from the pot and arrange in
a serving plate. Serve with sweet and
sour sauce. Share and enjoy!
33. FISH SINIGANG
YIELD: 5 servings
INGREDIENTS:
 2 lbs fish sliced (as needed)
 40 g Knorr SinigangsaSampaloc Mix
Original
 2 pieces tomato cubed
 1 cup Daikon radish sliced
 1 piece onion wedged
 3 cups spinach
 10 pieces okra
 2 pieces eggplant sliced
 2 pieces long green pepper
 2 quarts water
 2 cup cooking oil
 1 ½ tablespoons salt
 Fish sauce and ground black pepper
to taste
EQUIPMENT:
• Soup pot
PROCEDURE:
 Slice the fish as needed. Sprinkle salt
all over the fish slices and then rub
all over. Let it stay for at least 15
minutes.
 Heat oil in a pan. Fry the fish slices
until golden brown. Turn it over and
perform the same step on the
opposite side. Remove fish from the
pan. Place in a clean plate. Set aside.
 Boil water in a large cooking pot.
Add tomato, onion, and radish.
Continue boiling for 5 minutes.
 Add Knorr SinigangsaSampaloc
Mix. Stir.
 Put the fried fish slices into the pot.
Let the liquid boil. Adjust the heat
between low to medium. Continue
boiling for 7 minutes.
 Add eggplant and long green
peppers. Cook for 3 minutes.
 Add okra. Cook for 3 to 5 minutes.
 Season with ground black pepper and
fish sauce.
 Put the fresh spinach into the pot.
Cook for 1 to 2 minutes.
 Transfer to a serving bowl. Serve
warm. Share and enjoy!
34. UKOY DULONG
YIELD: 4 servings
INGREDIENTS:
 4 oz. dulong silver fish
 2 cups mung bean sprouts
 1 ½ cups cooking oil
Batter ingredients
 ½ cup cornstarch
 ½ cup flour
 ½ teaspoon baking powder
 ½ teaspoon salt
 ½ teaspoon ground black pepper
 ¼ teaspoon garlic powder
 ¼ teaspoon onion powder
 1 egg
 1 cup water
EQUIPMENT:
 • Frying pan
PROCEDURE:
 In a large mixing bowl, combine all
batter ingredients in a bowl starting
with the dry ingredients and ending
by adding water and egg. Mix well.
 Add the dulong and mung bean
sprouts. Gently stir until all
ingredients are well blended.
 Heat oil in a pan.
 Arrange ½ cup of mixture in a
saucer. Note: make sure the there is
enough batter in the mixture.
 Once the oil gets hot, Slide the
mixture into the pan. Cook one side
in medium het until it turns golden
brown and crisp. Turn over using a
spatula. Cook the other side the same
way.
 Remove the dulong okay from the
pan. Stack in a plate with paper
towels.
 Serve with spicy vinegar such as
pinakurat or sinamak.
 Share and enjoy!
35. BANGUS SISIG
YIELD: 4 servings
INGREDIENTS:
 1 piece bangus fried or baked, and
then flaked
 1 piece onion chopped
 ½ cup scallions chopped
 1 tablespoon chili pepper labuyo or
Thai chili
 ½ teaspoon ground black pepper
 1 tablespoon soy sauce
 2 teaspoons ginger minced
 1 cup crushed chicharon pork rind
 ½ tablespoon mayonnaise
 ¼ cup unsalted butter
 1 teaspoon garlic powder
 ½ teaspoon salt
EQUIPMENT:
• Frying pan
PROCEDURE:
 Melt-in butter in a large pan
 Add the onion and cook for 3
minutes
 Put-in the ginger. Stir and cook for 2
minutes in low to medium heat.
 Add the bangus and then stir.
 Put-in the garlic powder, salt,ground
black pepper, and soy sauce. Stir and
cook for 5 minutes.
 Add the chicharon, scallions, and
chili. Stir and cook for 3 minutes
more.
 Put-in the mayonnaise. Stir.
 Transfer to a serving plate. Serve.
 Share and enjoy!
36. FRIED TILAPIA
YIELD: 3 servings
INGREDIENTS:
 2 pieces tilapia cleaned and scales
removed
 2 teaspoons salt
 1 cup cooking oil
EQUIPMENT:
 Fry pan
PROCEDURE:
 Rub salt all over the fish including
the insides.
 Heat oil in a wide frying pan
 When the oil is hot, put-in the tilapia.
Cover the frying pan, but make sure
to open it a little so that steam can
come out. Fry each side in medium
heat for about 6 to 10 minutes. Note:
I usually wait until I don’t hear any
sound. This means that the liquid is
gone and the fish is crisp.
 Remove from the pan and arrange in
a serving plate.
 Serve with your favorite condiments
and side dish.
 Share and enjoy!
37. GRILLED MILKFISH
YIELD: 4 servings
INGREDIENTS:
 1 piece milkfish bangus, with scales
but guts removed
 1 piece tomato ripe, diced
 1-piece red onion diced
  1 piece lemon or 3 pieces calamansi
(optional)
 1 tablespoon ginger minced
 2 teaspoons salt
 ½ teaspoon ground black pepper
EQUIPMENT:
• Grilled pan
PROCEDURE:
 Wash the milk fish. Pat, it dries using
a paper towel.
 Open the incision and then rub the
salt on the inside of the dish. The fish
should have an incision either above
or below the belly area.
 Meanwhile, combine tomato, onion,
and ginger in a large bowl. Squeeze
some lemon juice in and add the
ground black pepper. Gently stir.
 Stuff the mixture inside the milkfish.
 Grill the fish in medium heat for
about 10 to 12 minutes per side.
 Serve with toyomansi and steamed
rice.
 Share and enjoy!
38. GINATAANG TILAPIA
YIELD: 3 servings
INGREDIENTS:
 2 pieces tilapia cleaned
 2 cups coconut milk
 4 cloves garlic crushed
 1 piece onion chopped
 1 thumb ginger cut into strips
 2 pieces long green pepper
 2 tablespoons fish sauce
 2 pieces Thai chili pepper
 ¼ teaspoon ground black pepper
 2 cups fresh spinach
 3 tablespoons cooking oil
EQUIPMENT:
• Soup pot
PROCEDURE:
 Heat the cooking oil in a cooking
pot.
 Sauté the onion, garlic, and ginger in
the hot oil
 Once the onion become soft, pour the
coconut milk into the pot. Let boil
and cover. Cook for 5 minutes
between low to medium heat.
 Add the chili peppers and tilapia.
Cover and simmer for 12 minutes.
 Add long green chili peppers and
season with fish sauce and ground
black pepper. Stir. Cook for 3
minutes.
 Add the spinach. Cover and cook for
1 minute.
 Transfer to a serving plate. Serve
hot. Share and enjoy!
39. FISH LUMPIA
YIELD: 5 servings
INGREDIENTS:
 1 large boneless bangus milkfish
 8 pieces lumpia wrapper
 2 stalks celery minced
 1 medium yellow onion minced
 ½ cup minced carrot
 ¼ cup chopped flat leaf parsley
 ¾ cup minced jicama singkamas
 1 ½ teaspoons salt
 ¼ teaspoon ground black pepper
 1 egg
 2 cups cooking oil
EQUIPMENT:
• Frying pan
PROCEDURE:
 Preheat oven to 370F (188C).
 Arrange the bangus in a baking tray.
Bake for 15 minutes or until flaky
 Remove from the oven. Let it cool
down. Scrape the meat from the fish
and place in a bowl.
 Heat 3 tablespoons of cooking oil.
Once the oil becomes hot, sauté
onion and celery. Add the carrot.
Sauté for 30 seconds
 Add the chopped parsley, and fish
flakes. Cook for 1 minute. Add salt
and pepper. Stir and cook for 30
seconds. Arrange in a large bowl.
 Put the minced singkamas into the
bowl along with the egg. Stir until all
ingredients are well blended.
 Cut the lumpia wrapper in half to
form two triangles. Lay a piece of
triangular wrapper in a flat surface
wherein the base of the triangle is
located below.
  Scoop 1 to 2 tablespoons of the fish
mixture and arrange on the lower
part of the wrapper. Mold using your
hands to form a long cylinder and
partially press to compress the
mixture. Secure the filling by folding
both sides of the wrapper inwards
until the mixture is covered. Roll the
wrapper starting from the bottom to
the top. Dip your finger in egg white
or water and rub it over the tip of the
wrapper to make it sticky. Gently the
press the tip against the egg rolls to
secure. Do this until all the fish
mixture is consumed. Note: watch
the video below for more details on
how to wrap the egg roll properly.
 Heat the remaining oil in a pan. Once
the oil gets hot enough, start to fry
the egg rolls. Make sure to retain
extra space in the pan to equally
cook the rolls. Cook one side for 2 to
3 minutes or until golden brown.
Turn over to cook the other side.
 Transfer to a cooling rack. Let the oil
drip.
 Serve with your favorite dipping
sauce.
 Share and enjoy!
40. FRIED TILAPIA IN COCONUT
MILK
YIELD: 2 servings
INGREDIENTS:
 1 to 2 pieces fried tilapia
 1 piece banana pepper
 3 pieces chili peppers optional
 2 cups coconut milk
 5 cloved garlic crushed
 1 medium red onion sliced
 2 thumbs ginger chopped
 2 to 3 tablespoons fish sauce
 2 cups malunggay leaves
 3 tablespoons cooking oil
EQUIPMENT:
• Frying pan
PROCEDURE:
 Heat oil in a cooking pot.
 Sauté garlic, onion, and ginger
 Pour the coconut milk in the pot. Let
boil.
 Add the banana pepper and fried
tilapia. Cover and cook in low heat
for 15 minutes.
 Add chili peppers and dish sauce.
Stir. Turn the fish over. Cover the
pot and then continue to cook for 10
minutes.
 Add the malunggay leaves. Cook for
5 to 8 minutes.
 Transfer to a serving plate.
 Serve. Share and enjoy!
41. PAKSIW NA GALUNGGONG
YIELD: 3 servings
INGREDIENTS:
 1-pound galunggong cleaned
 2 thumbs ginger sliced
 1 long green pepper optional
 ½ cup white vinegar
 1 cup water
 4 cloves garlic crushed and chopped
 Salt to taste
EQUIPMENT:
• Soup pot
PROCEDURE:
 Rub salt all over the fish including
the inner cavity. Let it stay for 10
minutes.
 Arrange the fish in a cooking pot
along with the ginger, garlic, and
long green pepper. Pour water and
vinegar. Let boil.
 Cover and simmer for 30 to 45
minutes. Add more water if needed.
 Add salt to taste. Stir.
 Serve with warm rice. Enjoy!
VEGETABLES
RECIPES
42. GINATAANG KALABASA
YIELD: 4 servings
INGREDIENTS:
 400 ml of coconut milk
 2 cups of Kabocha Squash cut in 1
inch cubed
 1.5 cup of malunggaymoringa leaves
 ½ cup of water
 3 cloves of garlic
  1 medium chopped onion
 1 thumbsize of ginger cut into 3
pieces
 ½ teaspoon of salt and black pepper
 2 tablespoon of fish sauce
 2 tablespoon of vegetable oil
EQUIPMENT:
• Soup pot
PROCEDURE:
 Add vegetable oil in the pot
 Once hot, add chopped garlic and
onion. Stir till it turns translucent.
 Add ginger. Stir for few seconds.
 Add the squash. Stir before pouring
water
 Let it simmer for 5-10 minutes or till
it becomes soft
 Pour the coconut milk. Mix to stir
 Add the Malunggay (Moringa)
leaves and fish sauce. Gently stir and
let it simmer for few minutes to cook
the leaves.
 Serve it with rice
43. GINISANG MONGGO
YIELD: 1 serving
INGREDIENTS:
 1 cup of Mung Beans (washed and
drained)
 3 to 4 cups of water
 50 gram of spinach leaves
 2 pieces of tomatoes (sliced)
 1 cup of green beans
 1 thumb size of ginger
 1 medium onion (sliced)
 3 cloves of garlic (chopped)
 2 tablespoon of fish sauce
EQUIPMENT:
• Wok pan
PROCEDURE:
 In a cooking pot, pour water and
mung beans. Let it simmer for 25-30
minutes or till it becomes soft. Set
aside
 In a different pot, add vegetable oil
in medium-low heat. Once hot, add
sliced onion and chopped garlic. Stir
till it turns translucent
 Add sliced tomatoes and green
beans. Stir to combine
 Transfer the boiled mung bean soup
along with the water into the same
pot. Mix gently.
 Seasoned the soup with fish sauce,
salt, and black pepper.
 Add the spinach leaves into the pot.
Let it simmer for an additional 5 to
10 minutes before turning off the
heat.
44. GINATAANG LANGKA
YIELDS: 1 serving
INGREDIENTS:
 1/2 kg. Unripened Jackfruit
 2 cups Coconut Milk
 1 cup Coconut Cream
 5 cloves Garlic, minced
 1 medium Onion, diced
 1 tablespoon Shrimp Paste
 4 cloves Garlic, minced
 1 medium Onion, chopped
 2–3 Long Chili Peppers
 Salt and Pepper
 Cooking Oil
EQUIPMENT:
• Wok pan
PROCEDURE:
 In a Pan, saute the garlic and onion.
 Mix in the shrimp paste and jackfruit
and cook for 1-2 minutes.
 Add the coconut milk and bring to a
boil then turn the heat down to
simmer until the vegetable is slightly
tender, about 10 – 15 minutes.
 Stir in the coconut cream to thicken
the sauce, together with the long chili
peppers.
 Season with salt (as needed) and
ground pepper to taste.
 Adjust the ingredients according to
taste.
 Best Served with Rice
45. GINISANG SAYOTE WITH
CHICKEN
YIELD: 1 serving
INGREDIENTS:
  1 Whole Chayote squash, cut in
chunks
 150 Gram Boneless chicken breast,
chopped
 1 Cup Julienned Carrot
 1 Whole Large tomatoes, chopped
 ½ Cup Red Onion, chopped
 2 Cloves Garlic, chopped
 1 Cup Water
 2 Tablespoons Vegetable Oil
 2 Tablespoons Oyster Sauce
 1 Tablespoon Sesame Oil
 Salt and Black Pepper for Taste
EQUIPMENT:
• Wok pan
PROCEDURE:
 Add 2 tablespoons of vegetable oil in
the large pan
 Once hot, add the chopped garlic and
onion. Stir till it turns translucent
 Add chopped tomatoes. Stir to mix
for few minutes
 Add chopped chicken breast. Stir to
combine and wait till the chicken is
almost cooked and there is less juice.
 Add the oyster sauce. Mix to
combine
 Add the chunk chayote / sayote. Stir
to combine before pouring the water
 Once it started to boil, lower the heat
to simmer.
 Add the julienned carrot and
continue simmering till they are both
soft and fork tender.
 Add sesame oil, salt and black
pepper. Stir to combine before
turning off the heat.
 Serve with rice and grilled or fried
protein dishes.
46. FILIPINO CHOP SUEY
YIELD: 1 serving
INGREDIENTS:
 300 gram of chopped chicken breast
 8 pieces of quail egg
 1 ½ cup of chopped cabbage
 1 ½ cup of floret cauliflowers
 1 ½ cup of floret broccoli
 1 medium carrot, sliced into circle
shape
 3 cloves of garlic
 ½ cup of chopped red onion
 1 medium bell pepper, cut into a
stripe
 3 tablespoons of soy sauce
 2 tablespoons of oyster sauce
 1 tablespoon of sesame oil
 3 tablespoon of vegetable oil
 1 tablespoon of cornstarch with ½
cup of water
 1 cup of water
EQUIPMENT:
• Soup pot
PROCEDURE:
 Add vegetable oil to the pan. Once
the oil is hot, add chopped onion and
garlic. Stir for a few minutes till the
color turns transparent.
 Add chopped chicken breast. Stir to
mix and then let it cook for 3
minutes.
 Add soy sauce and oyster sauce. Stir
to mix and then add a cup of water.
 Once it started to boil, add the floret
cauliflower & broccoli and sliced
strip bell pepper. Stir to mix and then
lower the fire to low heat to let it
simmer for 3 minutes.
 Add the carrots and let it simmer for
another 3 more minutes or till it
become soft
 Pour sesame oil and add chopped
cabbage. Stir to mix. Leave it to cook
for 30 seconds.
 Pour the cornstarch water mixture
and give a quick stir to mix to
thicken the sauce.
 Turn off the heat and then add the
cooked quail egg. Stir to mix for one
more time.
47. ADOBONG SITAW RECIPE
(FILIPINO LONG BEANS)
YIELD: 1 serving
INGREDIENT:
 25 pieces of green long beans, cut
into 2 inches length
 200 gram of boneless chicken breast
 3 tablespoon of soy sauce
 2 tablespoon of oyster sauce
 1 tablespoon of vinegar
 1 medium red onion, chopped finely
 3 cloves of garlic, chopped
 ½ cup of water

EQUIPMENT:
• Wok pan
PROCEDURE:
 Add vegetable oil to the pan. Once
hot, add chopped garlic. Stir for a
few seconds before adding the
chopped onion. Continue stir till it
turns translucent.
 Add the chopped boneless chicken
breast. Stir to mix till the chicken is
cooked.
 Add the green beans. Mixed to
combine for a minute
 Pour the soy sauce, vinegar, and
oyster sauce. Mix to combine and
then pour the water. Increase the
heat.
 Once it started to boil, lower the heat
and let it simmer for 10 minutes till
the green beans is cooked.
 Serve it with rice
48. PINAKBET ILOCANO
YIELD: 2 servings
INGREDIENT:
 1 large eggplant, cut diagonal into 1
to 2 inches thick
 1 cup bitter melon (ampalaya), cut
into 1 inch thick
 8 pieces of okra, cut into 1 inch halve
diagonal
 ½ bunch of green long beans, cut
into 3 inches length
 1 cup squash, cut diagonal into 1 to 2
inches longth
 1 small chopped onion
 3 cloves chopped garlic
 1.5 inches thumb-size ginger,
chopped into 3 pieces
 1 cup of water
 4 tablespoon of bagoong monamon
dilis (fermented anchovies)
 2 tablespoon of vegetable oil (For
saute)
EQUIPMENT:
• Wok pan
PROCEDURE:
 In a large pot, add 2 tablespoons of
vegetable oil in medium-low heat
 Once hot, add garlic and ginger. Stir
for 1 minute before adding chopped
onion. Continue stirring till the
onions turns translucent
 Add okra and bitter melon. Stir to
combine to reduce the sliminess of
the okra, and to help soften & reduce
the bitterness of the ampalaya (bitter
melon) for a few minutes.
 Add the rest of the vegetables
(eggplant, green long beans, and
squash). Mix to combine for a few
minutes before pouring water.
Increase to high heat to let it boil.
 Once it started to boil, reduce to low
heat to simmer. for 5 to 10 minutes.
Add the bagoong monamon dilis
(fermented anchovies). Give a quick
stir.
 Once there is less water and the
vegetable is soft enough (not
overcook). Turn off the fire and set
aside.
49. GINISANG AMPALAYA WITH
EGG
YIELD: 4 servings
INGREDIENT:
 2 eggs
 2 cups of raw bitter melon
 2 tablespoon of vegetable cooking oil
 ½ teaspoon of salt
 1 teaspoon of sugar
 1 1 small onion (½ cup)
 2 cloves of garlic
EQUIPMENT:
• Grill pan
PROCEDURE:
 Add cooking oil in the frying
pan in low heat. Once it is
hot, add garlic, and stir it for
up to 1 minute. Later, add the
onion and stir it for few
minutes till it turns light
brown.
 Add the raw bitter melon in
the frying pan, and stir it for
up to 30 seconds. Covered it,
and let it cook in low heat for
to 3 to 5 minutes.
 While the bitter melon is
being cooked; add two eggs,
salt, and sugar in a small
 bowl and then put it in the
frying pan. Mix it well like as
if you are cooking a
scrambled egg
50. GINISANG TOGUE
YIELD: 2 servings
INGREDIENT:
 Togue (Beansprouts)
 Giniling (Ground meat,
Pangsahog)
 Beans
 Cooking Oil
 carrots (thinly sliced)
EQUIPMENT:
• Grill pan
PROCEDURE:
 Wash the Beansprouts with
some water.
 In a hot pan, put some oil and
saute some ground meat until
brown.
 Put the Togue in and stir fry
with the meat, beans, and
carrots.
 Keep tossing for 3-5 minutes.
 Optional: Add soy sauce to
taste and serve with some
carrots and rice.
51. GINISANG REPOLYO
YIELD: 3 servings
INGREDIENT:
 1 tablespoon canola oil
 1/2 pound large shrimp, peeled and
deveined
 1 onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced
 1/2 pound boneless chicken breast or
thigh meat, sliced thinly
 1/2 pound pork hamonado sausage,
sliced thinly in a bias
 2 large carrots, peeled and sliced
thinly in a bias
 1 large cabbage, chopped
 1/2 cup water or chicken broth
 1 tablespoon oyster sauce
 salt and pepper to taste
EQUIPMENT:
• Wok pan
PROCEDURE:
 In a pan over medium heat, heat oil.
Add shrimp and cook for about 1 to
2 minutes or until color changes to
pink. Remove from heat and drain on
paper towels.
 In the pan, add onions and garlic and
cook until softened.
 Add chicken and cook, stirring
regularly, for about 3 to 5 minutes or
until lightly browned.
 Add pork hamonado and cook,
stirring regularly, until they start to
brown.
 Add carrots and cook for about 30
seconds.
 Add cabbage and cook for about 30
seconds, stirring regularly.

 Add water or broth and oyster sauce
and stir to combine.
 Return shrimp back to the pan.
Continue to cook, stirring
occasionally, until vegetables are
tender yet crisp.
 Season with salt and pepper to taste.
EGG RECIPE
52. FILIPINO OMELET
YIELD: 2 servings
INGREDIENT:
 3 pieces large eggs
 2 piece tomatoes diced
 1 piece red onion diced
 1/4 teaspoon ground black pepper
 1/4 teaspoon sea salt
 2 tablespoons cooking oil
EQUIPMENT:
• Frying pan
PROCEDURE:
 Crack the eggs and then place in a
medium bowl. Add the salt and
pepper and then beat using a wire
whisk or fork. Set aside.
 Heat the cooking oil in a pan.
 Saute the onion and tomatoes for 2
minutes.
 Pour-in the beaten egg mixture.
Spread the mixture by tilting the pan
 sideways. Continue to cook in
medium heat for 3 to 4 minutes.
 Flip the omelet with the aid of a wide
spatula and then cook the other side
for 3 minutes. Note: If you are
having a hard time flipping the
omelet, try to first place the egg on a
wide plate (the cooked side should
be facing down). Quickly flip the
plate on top of the pan so that the
omelet will slide to the pan with the
uncooked side facing down.
 Turn off the heat and then transfer
the omelet to a serving plate. Enjoy
with pandesal or garlic rice. Serve
with banana ketchup.
 Share and enjoy!
53. SCRAMBLED EGGS WITH
TOMATO, ONION AND
SPINACH
YIELD: 3 servings
INGREDIENT:
 4 eggs
 1 medium plum tomato cubed
 1 medium yellow onion sliced
 1 cup baby spinach
 a pinch of salt
 a pinch of ground black pepper
 2 tablespoons cooking oil
 2 tablespoons butter
EQUIPMENT:
• Frying/Grill pan
PROCEDURE:
 Crack the eggs in a bowl. Add salt
and pepper. Beat until smooth. Set
aside.
 Heat the cooking oil and butter in a
pan. Make sure that the entire area of
the pan is coated with oil and butter.
 Add the tomato and onion. Cook for
2 to 3 minutes in medium heat or
until the onion gets soft.
 Add the spinach and then stir fry for
30 seconds.
 Pour-in the beaten egg. Cook one
side until it starts to set. Gently
scrape the the eggs from one end of
the pan going towards the center
using either a spatula or wooden
spoon. Repeat the process until soft
curds form.
 Transfer to a serving plate. Serve
with toast.
 Share and enjoy!
54. EGG SANDWICH SPREAD
YIELD: 6 servings
INGREDIENT:
 6 hard boiled eggs
 1/4 cup mayonnaise
 1/4 cup sweet pickle relish
 1 teaspoon white sugar
 1/2 teaspoon dry mustard powder
 1/2 teaspoon onion powder
 1/2 teaspoon salt
 1/8 teaspoon ground black pepper
optional
PROCEDURE:
 Place the eggs in a bowl. Mash using
a fork.
 Add mayonnaise, sugar, mustard
powder, onion powder, salt, and
pepper. Fold until all the ingredients
are well blended.
 Add the sweet pickle relish. Fold
once more until the pickles blends
with the other ingredients.
 Transfer in a container. Refrigerate
for 1 hour, or you can use it
immediately. Spread over your
favorite slice of bread.
 Share. Share and enjoy!
55. SIPO EGGS
YIELD: 1 serving
INGREDIENT:
 1 lb. shrimp head and shell removed
and deveiened
 20 pieces quail eggs boiled and
peeled
 1 piece onion minced
 1 teaspoon minced garlic
 1/4 cup butter
 1 tablespoon cooking oil
 1 1/2 cups green peas
 1 piece carrot cubed
 3/4 cup water
 4 ounces ham minced (optional)
 1 can cream of mushroom 10 oz.
 3/4 cup singkamas cubed
 1/2 cup heavy whipping cream
  Salt and pepper to taste
EQUIPMENT:
• Wok pan
PROCEDURE:
 Melt the butter in a cooking pan.
 Add the cooking oil.
 Once the mixture becomes hot, saute
the shrimp for a minute per side.
 Remove the shrimp and set aside.
 Meanwhile, saute the onion and
garlic.
 Put-in the carrot and green peas. Add
the ham (this is an optional
ingredient).Cook for 3 minutes.
 Pour-in the water (I used water with
shrimp juice in the video).Let it boil.
Cook for 1 minute.
 Add the quail eggs and shrimp.Stir.
 Pour-in the cream of mushroom and
table cream. Stir once more until the
ingredients are well distributed.
 Add water chestnuts, salt and pepper.
 Transfer to a serving bowl.
 Serve. Share and enjoy!
56. KETOGENIC BACON AND EGG
SALAD
YIELD: 2-3 servings
INGREDIENTS:
 ½ lb. Bacon
 6 eggs
 ¾ cup Lady's Choice Mayonnaise
 ½ cup shredded sharp cheddar
cheese
 2 teaspoons chopped scallions
 2 tablespoons minced red onion
 3 tablespoons Dijon mustard
 Salt and ground black pepper to taste
 Water for boiling egg
EQUIPMENT:
• Grill pan
PROCEDURE:
 Pour water in a cooking pot and then
add eggs. Cover the pot and apply
heat. Let the water boil rapidly.
 Turn the heat off. Let the eggs
remain the the covered pot for 10
minutes.
 Discard the warm water from the pot
and pour cold water into it. You can
also add ice to quickly chill the egg.
Remove the shell and slice into
cubes. Set aside.
 Meanwhile, prepare the bacon by
heating a pan. Cook each side of the
bacon using medium heat for 3
minutes or until the bacon gets
crispy. Chop the bacon and set aside.
 Combine Lady's Choice mayonnaise,
Dijon mustard, salt, ground black
pepper, and onion in a bowl. Mix
well.
 Add sliced eggs, bacon, scallions,
and cheese. Fold until well blended.
 Transfer to a serving bowl. Serve.
 Share and enjoy!
57. DEVILED EGG
YIELD: 3-5 servings
INGREDIENT:
 3 pieces hard boiled Eggs
 1 tablespoon mayonnaise
 1 tablespoon Dijon mustard
 1 teaspoon paprika
 1 tablespoon chopped dill
EQUIPMENT:
• Frying/Grill pan
PROCEDURE:
 Slice the eggs in half lengthwise.
Remove the egg yolk and put it in a
bowl.
 Mash the egg yolks using a fork.
 Add the mayonnaise and Dijon
mustard. Mix well.
 Arrange the egg whites in a plate.
Scoop equal amounts of the mixture
into the center of each sliced eggs.
Sprinkle some paprika on top.
 Garnish with chopped dill.
 Serve. Share and enjoy!
58. SCRAMBLED EGGS WITH SUN
DRIED TOMATO AND BACON
YIELD: 1-2 servings
INGREDIENT:
 5 eggs beaten
 1/2 cup whole milk
 4 bacon strips chopped
 1 small green bell pepper sliced into
small cubes
  1 small yellow onion chopped
 1/4 cup sliced sun-dried tomato
 3 tablespoons salted butter
 Salt and pepper optional
EQUIPMENT:
• Frying pan
PROCEDURE:
 Combine the milk and beaten eggs in
a bowl. Beat using a wire whisk or
fork. Set aside (you can add some
salt and pepper if desired).
 Turn on the heat to medium then
start to heat the frying pan (non-stick
pans are best).
 Put the butter on the pan and let it
melt.
 One the butter melts and gets hot,
add the sliced onion and bacon.
Saute until it becomes soft.
 Put-in the green bell pepper and sun-
dried tomato. Cook for 1 minute.
 Slowly pour-in the beaten egg and
milk mixture. As the eggs starts to
form, pull the entire mixture across
the frying pan. Do this step until
small lumps are formed. Do not
overcook the eggs.
 Transfer to a serving plate.
 Serve. Share and enjoy!
59. SARCIADONG ITLOG
YIELD: 1 serving
INGREDIENT:
 3 to 4 pieces hard boiled eggs shell
removed
 1 piece raw egg beaten
 1 small red bell pepper diced
 1 small green bell pepper diced
 3 medium plum tomato diced
 1 medium yellow onion diced
 1/4 cup chopped scallions green
onions
 2 cloves garlic minced
 1 tablespoon chopped flat leaf
parsley
 1 1/2 cup chicken broth or vegetable
broth
 2 tablespoons fish sauce
 1/8 teaspoon ground black pepper
 2 tablespoons cooking oil
EQUIPMENT:
• Grill pan
PROCEDURE:
 Heat the oil in a pan.
 Saute the onion, garlic, tomato, and
bell peppers for 3 to 5 minutes.
 Pour-in the chicken (or vegetable)
broth. Let boil.
 Add the fish sauce and ground black
pepper. Stir.
 Pour-in the beaten egg. Stir until the
egg is distributed. Continue to cook
for 3 minutes more.
 Add the chopped scallions and boiled
eggs. Cook for 2 minutes,
 Transfer to a serving bowl. Sprinkle
chopped parsley on top.
 Serve. Share and enjoy!
60. SALTED EGGS AND TOMATO
SALAD
YIELD: 1 serving
INGREDIENT:
 salted duck eggs itlog na maalat
 2 medium plum tomatoes cubed
 1 teaspoon fish sauce
EQUIPMENT:
• Grill pan
PROCEDURE:
 Slice the salted eggs in half.
 Scrape the egg white and yolk then
arrange in a bowl.
 Add the cubed tomatoes and fish
sauce. Mix well.
 Serve. Share and enjoy!
61. EGG DROP SOUP
YIELD: 2-3 servings
INGREDIENT:
 3 cups chicken broth
 1 cup water
 2 eggs beaten
 1 teaspoon grated ginger
 1 1/2 tablespoon cornstarch
 2 tablespoons chopped green onion
optional
 Salt to taste
EQUIPMENT:
• Soup pot

PROCEDURE:
 Dilute the cornstarch in 1/4 cup
water. Stir and mix well. Set aside.
 Combine chicken broth and water in
a cooking pot, Bring to a boil.
 Add the grated ginger. Cook for 2
minutes.
 Pour-in the beaten egg. Stir.
 Add-in the cornstarch diluted in
water. Continue to stir until the
texture of the soup reaches your
desired texture.
 Add salt to taste.
 Transfer to a serving bowl. Sprinkle
green onions on top.
 Serve. Share and enjoy!
62. SAUSAGE AND EGG
CASSEROLE WITH HASH
BROWNS
YIELD: 2-3 servings
INGREDIENT:
 5 eggs
 1 cup milk
 1/2 pound bulk pork sausage
 1 1/2 cups hash browns
 1 cup shredded Monterrey jack
cheese
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper
EQUIPMENT:
• Soup pot
PROCEDURE:
 Cook the sausage in a pan until it
turns light to medium brown. Drain
the liquid and oil. Set aside.
 Beat the eggs in a mixing bowl.
 Stir-in the milk, cheese, salt, and
pepper. Mix well.
 Add the cooked sausage and hash
browns. Stir to distribute the
ingredients evenly.
 Pour the mixture in a baking dish.
 Preheat the oven to 350F
 Bake for 40 to 45 minutes.
 Serve. Share and enjoy!
MERIENDA RECIPES
63. ENSAYMADA
YIELD: 3-5 servings
INGREDIENT:
 FIRST PART: THE SPONGE
 1/3 cup warm milk (temperature
should be 110 F)
 2 and 1/4 teaspoons active dry yeast
 1 large egg
 2 cups all-purpose flour
 SECOND PART: THE DOUGH
 1/3 cup sugar
 4 large eggs lightly beaten
 1 teaspoon salt
 1 and 1/2 cup all-purpose flour
 1 and 1/2 sticks unsalted butter (6 oz)
room temperature
 FOR THE TOPPING
 3/4 cup softened butter unsalted, for
brushing the top
 3/4 cup powdered sugar
 granulated sugar for sprinkling
PROCEDURE:
 MAKE THE SPONGE
 In the bowl of heavy-duty mixer,
Add the yeast, milk, egg and 1 cup
all-purpose flour. Mix with a rubber
spatula just until combined. Sprinkle
the remaining 1 cup of flour over the
top as if to cover the mixture. Let
this stand for about 40-45 minutes.
There will be cracks on the flour
surface at this point.
 MAKE THE DOUGH
 Add the sugar, salt, eggs and 1 cup
of flour to the bowl with the yeast
mixture. Using a dough hook, run the
heavy-duty mixer on low speed for
about a minute, until the mixture is
just about incorporated. Add the
remaining half cup of flour and run
the mixer on medium speed.
Continue to beat, scraping the bowl
as needed, for about 15-20 minutes.
You will know when the dough is
ready if it is coming together in the
center of the bowl, and also attaching
itself to the dough hook. You should
see the dough slapping the sides of
the bowl like it is almost violently
throwing itself to the sides white it
still clinging and rotating with the
dough hook. You should also hear
the slapping sounds. ( If you don't
 see the slapping action after ten
minutes into the mixing, sprinkle
about 2 -3 tbsp of flour into the
bowl. Continue to beat until you
reach the slapping stage, giving the
dough a total of about 15-20 minutes
in the mixer ).
 Now add the butter bit by bit. Make
sure that the butter is at room
temperature, but not warm or oily. It
should be pretty soft and malleable.
It helps to enclose the butter inside a
wax paper, press it down using your
thumb or beat it with a rolling pin to
give it a malleable consistency.
When you add the butter, the dough
will fall apart again for a moment.
Continue to beat until you hear the
slapping sounds again. This should
take about 5 minutes or so. The
dough is now, once again, clinging
together in the center and in the
dough hook with the slapping sound.
The dough is sticky but shiny at this
point.
64. BANANA FRITTER (MARUYA)
YIELD: 3-5 servings
INGREDIENTS:
 6 pieces banana saba or plantain
variety, ripe (mashed)
 1 cup all-purpose flour
 1 1/2 teaspoon vanilla extract
 1 piece egg beaten
 1 teaspoon baking powder
 3/4 cup granulated white sugar
 1 cup fresh milk
 3/4 cups cooking oil
 1/2 teaspoon salt
EQUIPMENT:
• Frying pan
PROCEDURE:
 In a large bowl, combine flour,
baking powder, salt, and 1/2 cup
sugar. Mix well.
 Gradually add the mashed bananas
while mixing.
 Add the egg, vanilla extract, and
milk. Mix to incorporate all the
ingredients.
 Heat half of the oil in a pan.
 When the oil becomes hot, scoop
about 1/2 cup of the mixture and then
pour in the pan (add the remaining
oil in the next batches).
 Fry both sides until the color turns
golden brown.
 Sprinkle the remaining sugar on both
sides.
 Serve. Share and enjoy!
65. HALO-HALO
YIELD: 1-2 servings
INGREDIENT:
 2 cups of shaved ice
 1 ripe large banana
 1 cup young shredded coconut, fresh
or bottled
 1/2 cup sweet corn or chickpeas
(garbanzos)
 2 cups evaporated milk
 1 cup firm gelatin set into a gel and
cut into 1/2 inch cubes
 2 ripe mangoes
 1 cup ripe jackfruit
 1 cup cooked sweet yams or (ube
halaya)
 4 scoops of favorite ice cream
 1/2 cup rice pop
PROCEDURE:
 Peel mangoes and slice into half-inch
cubes.
 Divide each ingredient into 4 equal
parts. Get 4 tall glasses, then place
each ingredients layer by layer.
 Put the one-half cup of shaved ice to
each glass.
 Pour a quarter of milk evap over
shaved ice to each glass.
 Put a scoop of ice cream on top
 Drizzle some nuts or rice crispies on
top of the ice cream.
66. BIBINGKANG MALAGKIT
YIELD: 2-3 servings
INGREDIENT:
 2 cups glutinous rice sweet rice or
malagkit, washed
 2 1/4 cups brown sugar
 4 cups coconut milk
 2 cups coconut cream
  1/2 tsp salt
 banana leaves
EQUIPMENT:
• Flat pan
PROCEDURE:
 Combine glutinous rice and 4 cups of
coconut milk in a cooking pot. Heat
and let boil, then reduce heat and
cook while stirring until the texture
thickens. This process can range
from 18 to 20 minutes, or even more.
 Add 1 1/4 cups of sugar and salt.
Continuously stir and cook for 10
more minutes or until the rice is
completely done. The texture should
be very sticky.
 Meanwhile, arrange banana leaves in
a 9 by 13 inches baking pan.
Transfer the cooked sticky rice to the
baking pan. Set aside.
 Make the topping by heating a sauce
pan and combining 2 cups of coconut
cream and remaining 1 cup of brown
sugar. Let boil and simmer while
stirring once in a while until the
texture thickens.
 Preheat oven to 400 degrees
Fahrenheit.
 Spread the topping equally over the
cooked sticky rice. Bake for 12 to 18
minutes or until the topping becomes
a little firm.
 Remove from the oven and let cool.
 Serve. Share and enjoy
67. BANANA CHIPS
YIELD: 2 servings
INGREDIENT:
 2 lbs raw bananas peeled (plantains
are recommended)
 3 to 4 cups cooking oil
 1/2 teaspoon turmeric powder
Optional
 2 tablespoons water Optional
 1 teaspoon salt Optional
Simple Syrup
 1/2 cup water
 1/2 cup white sugar
 Cooking Procedure
EQUIPMENT:
• Frying pan
PROCEDURE:
 In a bowl, combine 2 tablespoons of
water, turmeric powder, and salt.
Mix well and set aside.
 Pour cooking oil in a wide pot and
heat.
 When the oil is hot, slice the bananas
using a mandolin slicer and place a
batch of sliced bananas in the hot oil.
 Deep fry the banana until almost
crisp. When the bananas are almost
done, scoop a teaspoon of the
turmeric mixture and gently add to
the oil. Note: Be very careful. This is
an optional step. Doing this can add
a yellowish color to the banana slices
and make it more crisp.
 Once the oil stops bubbling, remove
the bananas and drain excess oil. Set
aside.
 Meanwhile, lets make the simple
syrup. Heat a saucepan and pour in
1/2 cup of water and 1/2 cup
sugar.Let boil.
 Gently stir the mixture and turn off
the heat. Let cool.
 Quickly dip the banana chips in the
simple syrup. Drain the excess liquid
after dipping.
 Once the liquid dries-up, place the
banana chips in a container, or serve
right away.
 Share and enjoy!
68. BUKO PANDAN
YIELD: 2-3 servings
INGREDIENT:
 bunch pandan leaves or pandan
extract, see notes
 3 cups water
 3 oz unflavoured gelatine see notes
 ½ cup condensed milk adjust to taste
 ½ cup table cream adjust to taste
 12 oz shredded young coconut meat
see notes
 12 oz cooked tapioca pearls in syrup
EQUIPMENT:
• Bowl
PROCEDURE:
 Add pandan leaves to a pot filled
with 3 cups of water and bring to a
 boil. Lower heat and simmer for 20
minutes.
 Remove the pandan leaves then add
the gelatine. Stir to dissolve and
bring the mixture to a boil again.
Follow package instructions.
 Pour gelatine into an 8×8 baking pan
or dish and allow to cool and set.
When ready, cut into ½-1 inch cubes.
 In a small bowl, stir condensed milk
and table cream until combined.
 In a larger bowl, add the rest of the
ingredients: shredded coconut,
tapioca pearls and your cubed
gelatine. Pour half of your milk
mixture and stir. At this point, you'll
want to taste your buko pandan to
see how much more milk and cream
you want to add. Add in small
increments until you get the
sweetness and consistency you
desire.
 Chill at least an hour before serving
(see notes). Optional: top with ice
cream!
69. LUMPIANG SHANGHAI
YIELD: 3-5 servings
INGREDIENT:
 2 lbs ground pork
 1 1/2 lbs 21/30 shrimp peeled, de-
veined and minced (cut lengthwise,
then cross-wise, thin)
 1/2 cup minced yellow onion
 1/2 cup Chinese celery or the heart of
regular celery, cut into thin lengths
then finely minced
 1/2 cup carrot minced
 6-7 tablespoons soy sauce I like
Silver Swan brand soy sauce in this
 1 large egg
 1/2 teaspoon kosher salt to taste
 Freshly ground black pepper to taste
 125 5" square spring roll wrappers I
like Spring Home wrappers from
TYJ Food in Singapore; they come
in 50 count packs
 Peanut oil for frying
For the Sauce
 4 tablespoons rice vinegar
 2 cups + 6 tablespoons water
 2 tablespoons granulated sugar
 2 tablespoons banana ketchup Jufran
brand, found in most Asian markets
 Pinch of salt
 2 tablespoons heaping cornstarch
EQUIPMENT:
• Frying pan
PROCEDURE:
 In a large bowl, mix the ground pork,
minced shrimp, onion, celery, carrot,
soy sauce, egg and a little salt and
pepper by hand. If necessary, chop
on a cutting board to ensure that it
everything is fine and well
incorporated. Heat a little peanut oil
in a small frying pan, and cook a
teaspoon of the filling to check for
taste. Adjust seasoning as necessary.
The filling can be prepared up to a
day in advance and chilled in the
refrigerator in a tightly sealed
container.
 To roll the lumpia, I find that it helps
to separate the wrappers in advance;
cover with a damp paper towel to
prevent from drying out. Take the
wrapper and place on your work
surface on a diagonal so one point is
facing you. Place about 1 tablespoon
of filling towards the bottom of the
egg roll. Turn up the bottom corner
and roll upwards. Fold in the left and
right corners, making sure the filling
is nicely packed, with no air pockets.
Continue rolling. Dip you finger in
water, pat it on the remaining corner
and finish rolling the lumpia, sealing
the edge. The lumpia should be about
1/2 inch in diameter. See the GIF in
the post illustrating how to roll
lumpia for reference. Continue
rolling until your lumpias are done,
there should be enough filling for
about 125 lumpia.
 Keep the lumpia covered in a single
layer in the refrigerator with a damp
paper towel over top until ready to
fry, or freeze in an air tight container
for later.
 Make the dipping sauce by
combining the vinegar, water, sugar,
banana ketchup and salt in a small
sauce pan. Bring to a boil and stir.
Lower the heat to a simmer, and
cook until it becomes thin and clear,
about 5 minutes. Take a few
 tablespoons of the liquid and create a
slurry with the cornstarch, whisking
until smooth. Stir in the slurry into
the sauce, whisking constantly, to
thicken the sauce. Set aside.
 To fry the lumpia, heat the peanut oil
in a deep fryer or deep sided skillet
to 350 degrees. Working in batches,
add the lumpia about 4-6 at a time,
and fry until golden brown. You will
know the the lumpia are ready when
they are golden brown, and the
filling is fully cooked; this should
take about 4 minutes for freshly
rolled lumpia, or about 6 minutes for
frozen. Let the lumpia drain on a
rimmed platter lined with paper
towels – my Tito Alex recommends
placing the lumpia standing up (like
soldiers) so they do not get soggy.
 Serve immediately with the sauce
(it’s also wonderful with Jufran Hot
Banana Sauce).
70. FILIPINO COCONUT RICE
PUDDING WITH CORN:
GINATAANG MAIS
YIELD: 2-5 servings
INGREDIENT:
 4 cups coconut milk
 1/2 cup glutinous rice rinsed and
drained
 1 1/2 cups whole kernel corn
 1/2 cup granulated sugar
 1/4 cup half & half cream optional
EQUIPMENT:
• Wok pan
PROCEDURE:
 In a saucepan, combine the coconut
milk and rice, and bring to a boil
over medium-high heat.
 Cook, stirring regularly, over low
heat until the rice is cooked, about 25
minutes.
 Add the corn and sugar, and continue
cooking for 5 minutes.
 Serve hot or cold and drizzled with
cream, if desired.
71. TAHO
YIELD: 1-3 servings
INGREDIENT:
 16 oz silken tofu
 1 1/4 cups brown sugar
 1 cup water
 1 teaspoon vanilla
 1 cup tapioca or sago pearls see notes
PROCEDURE:
 Bring a large pot of water to a boil.
Cook the tapioca pearls according to
your package instructions. This can
be done in advance; just be sure to
store the prepped pearls with some
water or a little brown sugar syrup
(next step).
 Combine the brown sugar, water, and
vanilla in a small saucepan and place
over medium-high heat. Bring to a
boil, stir to dissolve the sugar, and
lower heat to a simmer. Continue
simmering for about 2-4 minutes and
remove from heat. This syrup, or
arnibal, can also be made in advance.
 Place silken tofu in a parchment
lined steamer. Steam for 10-15
minutes, or until heated through.
Alternatively, you can microwave
the tofu for about 2-5 minutes.
 To serve, scoop slices of warm silken
tofu into a small cup. Top with
tapioca or sago pearls. Pour hot
brown sugar syrup (arnibal) on top.
Serve immediately, while warm.
72. BANANA CUE
YIELD: 2-5 servings
INGREDIENT:
 10 pcs. semi-ripe or ripe Saba
Banana
 1/4 cup brown sugar
 2 cups Vegetable cooking oil
 10 pcs bamboo skewers
EQUIPMENT:
• Frying pan
PROCEDURE:
 In a large wok at high flame heat
cooking oil, when hot, drop the
bananas and fry for about 2 minutes
or until they start to slightly brown.
 Sprinkle the brown sugar and let it
stand without stirring.
  When the sugar starts to caramelize,
start stirring the bananas to have it
coated with caramelized sugar.
 Continue frying, stirring several
times to have the bananas fully
coated with caramelized sugar. Turn
the heat off once the bananas are
cook through, do not overcook.
 Drain in Fry Skimmer Strainer or
Colander or deep bowl with paper
towel to remove excess oil.
 Skewer two bananas in a bamboo
stick while they slightly cool down.
 Serve.
DESSERT RECIPES
73. LECHE PLAN
YIELD: 1-2 servings
INGREDIENT:
 9 tablespoons sugar
 12 egg yolks, from large eggs
 1 can (14 ounces) sweetened
condensed milk
 1 can (12 ounces) evaporated milk
EQUIPMENT: 3 llanera molds
PROCEDURE:
 Place 3 tablespoons of sugar in each
of the three llaneras.
 Set llanera on the stove over low heat
and using tongs, move repeatedly
over flames until sugar is melted and
turns into a golden liquid.
 Continuously tilt and swirl the
llanera to ensure even melting and to
distribute the liquid on the bottom of
the mold. Remo
 Remove from heat and allow caramel
to cool and harden. Repeat the
process with the remaining llanera.

 In a bowl, combine egg yolks and
condensed milk. Whisk to combine.
 Add evaporated milk, gently stirring
in a circular motion until blended.
 Using a cheesecloth or fine-mesh
sieve, strain egg-milk mixture to
remove stray egg whites.
 Pour mixture into prepared llaneras
and cover tighly with foil Arrange in
a a wide, oven-safe dish with about
1-inch of water (bain marie or water
bath)..
 Bake in a 375 F oven for about 50
minutes to 1 hour or until a toothpick
inserted in the middle of custard
comes out clean.
 Remove from oven, allow to cool,
and refrigerate to chill and
completely set. To serve, turn flan
over on a serving plate, ending with
caramel on top.
74. BIKO
YIELD: 3-5 servings
INGREDIENT:
 4 cups glutinous rice
 3- 14 oz cans coconut milk
 1 ½ cup water
 2 ½ cups dark brown sugar packed
 ¼ teaspoon kosher salt
EQUIPMENT:
• Flat pan
PROCEDURE:
 Place rice in a large bowl. Cover
with cool water and soak overnight.
Drain and rinse rice. Drain and set
aside.*
 Preheat oven to 350° F. Generously
butter an oven safe 9×13-inch
casserole pan.
 Reserve ¾ cup of coconut milk. Pour
remaining coconut milk and 1 ½
cups water in a large sauce pot. Set
over medium heat and cook until
mixture begins to simmer. Add
drained rice. Stir often, making sure
rice does not burn along the sides of
the pot. Continue to cook over
medium heat for 5-8 minutes until
rice has soaked up most of the liquid.
 Reduce heat and add 1 ½ cups brown
sugar and salt to rice mixture.
Continue to cook, another 5-8
minutes, stirring often. Taste a small
amount of rice to check it is cooked
through. At this point, the mixture
should be thick and sticky. Transfer
cooked rice mixture into prepared
pan. Spread into an even layer.
 In a small sauce pot, combine
reserved coconut milk and remaining
1 cup brown sugar. Bring to a boil
until sugar has dissolved. Remove
 from heat. Allow to cool slightly, 3-5 INGREDIENT:
minutes, before gently pouring over  3 cups fresh coconut shredded
rice mixture.  2 cups fruit cocktail, drained
 Bake for 1 hour, until brown sugar  1 cup nata de coco
topping has thickened and is  1 250ml All-purpose cream, chilled
bubbling. Allow to cool slightly  1/3 cup condensed milk
before serving. The caramel topping
will be very hot. EQUIPMENT:
• Bowl
75. GINATAANG HALO-HALO
(BINIGNIT) PROCEDURE:
 Drain fruit cocktail, nata de coco and
YIELD: 1-2 servings fresh shredded coconut for about an
hour. This will prevent your salad
INGREDIENT: from being soggy.
 1 1/2 cups sweet potatoes kamote,  In a separate bowl pour All-purpose
diced cream(Chilled) and sweet condensed
 1 cup taro roots gabi, diced milk and mix well.
 1 1/2 cups purple yam  Place drained fruits in a bowl then
 1 1/4 cup plantains saging na saba, add the cream mixture.
diced  Toss fruits lightly and mix
 1 cup ripe jackfruit langka, sliced thoroughly until well blended.
 2 cups small tapioca pearls cooked  Chill for about an hour and serve.
 12 to 20 pieces glutinous rice balls
bilo-bilo 77. CREAMY MAIS CON YELO
 1 cup granulated white sugar
 3 1/2 cups coconut milk YIELD: 1-2 servings
 2 cups water
INGREDIENT:
 1 piece NESTLÉ® All
PROCEDURE: Purpose Cream, 125mL
 Pour water in a large cooking pot and  1/3 cup NESTLÉ®
apply heat. Let boil. Carnation® Condensada
 Add 1 3/4 cups of coconut milk then  1 can Cream Style Corn
wait until it re-boils.  4 cups crushed ice
 Put-in the sweet potatoes, purple  1/2 cup NESTLÉ®
yam, and taro roots and simmer for 8 Cornflakes
minutes.
 Pour-in the remaining coconut milk, EQUIPMENT:
sugar, and glutinous rice balls then • Bowl
stir. Simmer for 7 minutes.
 Add the plantains then cook for an
additional 2 minutes. PROCEDURE:
 Put-in the jack fruit and cook for 2  Mix NESTLÉ® All Purpose Cream,
minutes more. NESTLÉ® Carnation® Condensada,
 Slowly slide-in the cooked tapioca half of cream-style corn, and ice.
pearls then stir. Simmer for 1 minute.  Pour into serving glasses.
 Turn off heat and transfer to a  Top with half of the cream-style corn
serving plate. and NESTLÉ® Cornflakes. Serve
 Serve either hot or cold. Share and immediately.
enjoy!
78. CASSAVA CAKE
76. CREAMY BUKO SALAD
YIELD: 2-4 servings
YIELD: 2-4 servings
INGREDIENT:
  2 packs grated cassava about 2 lbs
total weight
 2 cups coconut milk
 1/2 12 oz. can evaporated milk
 3 pieces egg
 1/4 cup butter melted
 6 tablespoons cheddar cheese grated
 1/2 cup condensed milk
 14 tablespoons granulated white
sugar
Topping ingredients:
 2 tablespoons flour
 2 tablespoons sugar
 1/2 cup condensed milk
 2 tablespoons cheddar cheese grated
 2 cups coconut milk
EQUIPMENT:
• Flat pan
PROCEDURE:
 Make the batter by combining the
grated cassava, butter, 1/2 cup
condensed milk, 1/2 cup evaporated
milk, 6 tablespoons cheddar cheese,
14 tablespoons sugar, and 2 eggs in a
mixing bowl and mix thoroughly.
 Add the 2 cups coconut milk in the
mixing bowl where the mixed
ingredients are. Mix again.
 Grease the baking tray then pour-in
the batter (these are the ingredients
that you just mixed together).
 Pre -heat oven for 350 degrees
Fahrenheit for 10 minutes then put-in
the baking tray with batter and bake
for 1 hour. Remove from the oven
and set aside.
 Meanwhile prepare the topping by
combining 2 tablespoons sugar and
flour in the heated saucepan.
 Pour-in 1/2 cup condensed milk then
mix thoroughly.
 Add 2 tablespoons cheddar cheese
while stirring constantly.
 Pour 2 cups of coconut milk and stir
constantly for 10 minutes
 Pour the topping over the Cassava
Cake (baked batter) and spread
evenly.
 Separate the yolk from the egg white
of the remaining egg (we’ll be
needing the egg white only)
 Glaze the topping with the egg white
using a basting brush. Simply dip the
brush to the egg white and brush it
on the cassava cake.
 Set your oven to broil mode. Broil
the Cassava cake until color turns
light brown.
 Garnish with extra grated cheese on
top. Serve. Share and enjoy!
79. PLANTAIN BANANAS IN
SYRUP (MINATAMIS NA
SAGING)
YIELD: 3-5 servings
INGREDIENT:
 6 pieces plantain banana (Saging na
Saba) - each one cut into 3 parts
diagonally
 1 cup brown sugar
 1 ½ cup water
 1 teaspoon vanilla extract (optional)
 ¼ teaspoon salt (optional)
 1 cup cooked tapioca pearls (sago)
(optional)
 1 can evaporated milk (optional)
EQUIPMENT:
• Frying/Wok pan
PROCEDURE:
 In a saucepan, heat water until it
boils. Add sugar and salt, stirring
continuously until completely
dissolved.
 Add vanilla extract. Bring to boil
then lower heat to medium. Let it
simmer for 10 minutes.
 Add the plantain bananas and cover.
Continue cooking for another 10
minutes until bananas are tender and
syrup has thickened.
 Add the tapioca pearls before and
remove from heat. Let it cool down
to room temperature or chill before
serving.
 Add ice (cubes or crushed) and
evaporated milk to each serving.
80. SUMAN MALAGKIT WITH
COCONUT CARAMEL SAUCE
YIELD: 5 servings
INGREDIENT:
 1 can (13.5 ounces) coconut milk
 1 cup sugar
  1 teaspoon salt
 3 cups glutinous rice
For the Coconut Caramel Sauce
 1 can (13.5 ounces) coconut milk
 1 cup brown sugar
 1/2 teaspoon salt
EQUIPMENT:
• Saucier pan
PROCEDURE:
 In a bowl, place rice and enough cold
water to cover. Soak for about 1 hour
and then drain well.
 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.
 In a pot, combine coconut milk,
sugar, and salt. Stir until sugar and
salt are dissolved. Add rice and stir
to disperse.
 Cover and cook rice over medium-
low heat until liquid is absorbed.
 Remove from heat and allow to
slightly cool. Place about 2 to 3
heaping tablespoonfuls on a 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.
 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 a
plate on top to weigh them down.
Cover pot with lid.
 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
 In a saucepan over medium heat,
combine coconut milk, brown sugar,
and salt and whisk together until
sugar and salt are dissolved.
 Bring mixture to a boil. Continue to
cook, stirring regularly, for about 20
to 25 minutes or until mixture is
reduced and thickened.
81. POLVORON
YIELD: 3-5 servings
INGREDIENT:
 2 cups flour
 1 cup powdered full cream milk
(Nido)
 1 cup sugar
 1 cup butter, melted
For the Pinipig Flavor
 1/2 cup pinipig
For the Cashew or Peanut Flavor
 1/2 cup unsalted cashew or peanut
For the Cookies and Cream Flavor
 6 Oreo cookies
 1 tablespoon butter, melted
EQUIPMENT:
• Bowl
PROCEDURE:
 In a skillet over medium heat, add
flour. Toast, stirring regularly, until
lightly browned and aromatic.
Remove from heat and allow to cool.
 In a bowl, whisk together toasted
flour, powdered milk, and sugar until
well combined. Add butter and
continue to stir until well combined.
 Transfer mixture into a flat baking
dish and using a polvoron mold,
shape into solid cookies. Make sure
mold is as compact as possible.
 Arrange in a single layer on a baking
sheet and freeze until firm for about
30 minutes.
 Wrap individually in cellophane or
Japanese paper wrappers.
For the Pinipig Flavor
 In a skillet over medium heat, add
pinipig. Toast, stirring regularly,
until lightly browned and begins to
pop. Remove from pan and allow to
cool.
 In a food processor, process until
coarsely ground.
 Add to polvoron mixture and whisk
together until well combined.
For the Cashew or Peanut Flavor
 In a skillet over medium heat, add
cashews or peanuts. Toast, stirring
regularly, until aromatic. Remove
from pan and allow to cool.
 In a food processor, process until
coarsely ground.
  Add to polvoron mixture and whisk
together until well combined.
For the Cookies and Cream Flavor
 Scrape off cream filling from
cookies.
 In a food processor, process until
coarsely ground.
 Add to polvoron mixture plus
additional 1 tablespoon butter and
whisk together until well combined.
82. MAMON
YIELD: 3-5 servings
YIELD: 12 servings
INGREDIENT:
 1 1/4 cups cake flour
INGREDIENT:
 1 1/4 teaspoons baking powder
 1 cup granulated sugar plus 2
tablespoons, divided
 1/2 teaspoon kosher salt
 1 teaspoon Meyer lemon zest (see
notes below)
 4 large eggs, yolks and whites
separated
 1/2 teaspoon cream of tartar
 1/2 teaspoon vanilla
FILLING
 1/3 cup water
 1/2 cup plus 2 tablespoons melted
butter, divided
 grated cheese for serving, if desired
EQUIPMENT:
EQUIPMENT:
• Microwave oven
PROCEDURE:
PROCEDURE:
 Preheat oven to 325°F. Place baking
cups (I used 6 4″d x 1.2″h baking
cups) on a baking sheet and set aside.
 In a large bowl, sift together cake
flour, baking powder, 1/2 cup sugar,
and salt. Mix in lemon zest.
 In the bowl of an electric mixer fitted
with the whisk attachment, beat the
egg whites with the cream of tartar
until it becomes frothy, and soft,
fluffy peaks begin to form. Gradually
add 1/2 cup sugar and beat until you
have soft peaks. Slowly add the egg
yolks, vanilla and water and beat
until just combined.
 With the mixer on low speed,
gradually add the flour mixture to the
batter, followed by 1/2 cup melted
butter.
 Divide the batter into the baking
cups, place baking tray in oven, and
bake for about 18-20 minutes or until
the cakes are golden, springy to the
touch and a toothpick inserted in the
center comes clean.
 Brush with remaining melted butter
and sprinkle with sugar (and cheese
if desired).
BREAD AND PASTRY
RECIPES
83. SPONGE CAKE ROLL
 5 pieces eggs
 ½ teaspoon cream of tartar (optional)
 ½ cup granulated sugar
 ½ cup milk
 1 teaspoon vanilla extract
 ½ cup flour
 2 tablespoons cornstarch
 1 ½ teaspoon baking powder
 3 tablespoons powdered sugar
 1 stick margarine, softened
 2 tablespoons granulated sugar
• Bowl
 Separate egg yolks from egg whites.
 In a bowl, beat the egg whites using
a mixer at low speed for 1 minute or
until frothy.
 Sprinkle the cream of tartar on top
and continue beating until soft peaks
form.
 Gradually add ¼ cup of the
granulated sugar, a tablespoon at a
time, while continuously beating.
Once all sugar is added, turn up the
speed to medium and continue
beating the meringue until it forms
stiff glossy peaks.
 In a large bowl, cream together the
egg yolks, the remaining ¼ cup
sugar, milk, and vanilla extract until
it becomes light in texture and color.
  Sift the flour, cornstarch, and baking
powder and add to the egg yolk
mixture. Mix well.
 Gently fold in a third of the meringue
into the egg mixture and then add the
rest and fold until well combined.
 Pour the batter into a 15x10x1-inch
pan lined with wax or parchment
paper.
 Bake in a 375 F oven for about 15
minutes or until the cake is golden.
 Remove from the oven and loosen
the edges of the cake. Transfer the
cake including the wax paper to a
rack and allow to cool.
 Dust a wax or parchment paper with
powdered sugar and invert cake onto
the paper. Gently peel the other wax
paper off the cake.
 Beginning with the narrow side, roll
the cake up together with the wax
paper. Let it cool down completely,
seam side down, for 10 to 15
minutes.
 Once the cake has cooled, gently
unroll and spread cake with softened
margarine and sprinkle with
granulated sugar and re-roll.
 Cut into 1-inch-thick slices to serve.
84. UBE MAMON
YIELD: 12 servings
INGREDIENTS:
 2 cups flour
 1 tablespoon baking powder
 8 large eggs, egg yolks and egg
whites separated
 1 cup sugar
 ½ cup milk
 6 tablespoons oil
 4 teaspoons Ube flavoring
 ½ teaspoon cream of tartar
EQUIPMENT:
• Microwave oven
PROCEDURE:
 Preheat oven to 350 F.
 Combine flour and baking powder in
a bowl and set aside.
 In a large bowl, beat the egg yolks on
medium speed until lighter in color
and slightly thicker.
 Add ½ cup of the sugar and stir until
incorporated. Add the milk, oil, and
ube flavoring and stir until
combined.
 Add the flour mixture in two
additions and stir until the batter is
smooth.
 In the bowl of a stand mixer ( or use
a handheld mixer), whisk the egg
whites until frothy. Add the cream of
tartar and continue whisking until
soft peaks form. Gradually add the
remaining ½ cup sugar while beating
until the egg whites form firm, shiny
peaks.
 Fold about a third of the meringue
into the yolk mixture to thin down
the consistency of the yolk batter.
Using a rubber spatula, gently fold in
the remaining meringue 1/3 at a time.
 Once the batter is uniform in color,
spoon into large muffin molds until
2/3 full.
 Bake in the preheated oven for 17 to
20 minutes or until a toothpick
inserted in the center comes out
clean.
85. MANGO BREAD LOAF
YIELD: 9 servings
INGREDIENTS:
 2 cups flour
 1 cup s2 teaspoons cinnamon
 2 teaspoons baking soda
 ½ teaspoon salt
 ¾ cup oil
 2 eggs
 3 Manila mangoes (about 2 ½ cups),
peeled and chopped
 ½ cup raisins
 1 tablespoon lemon juice
EQUIPMENT:
 1 9 x 5 Loaf Pan
PROCEDURE:
 Preheat oven to 350 F.
 Grease a 9 x 5 loaf pan and set aside.
 In a bowl, combine flour, sugar,
ground cinnamon, baking soda, and
salt. Whisk together until well-
distributed.
  In a small bowl, combine oil and
eggs. Beat until well-blended and
add to flour mixture.
 Add mangoes, raisins, and lemon
juice. Mix well.
 Pour mixture into the prepared loaf
pan and bake in the preheated oven
for about 50 minutes to 1 hour or
until a toothpick inserted in the
middle comes out clean.
 Remove from oven and allow to cool
before slicing.
86. BANANA PANDAN BREAD
YIELD: 12 servings
INGREDIENTS:
 ½ cup butter, melted
 2 eggs
 2 cups brown sugar
 ¼ teaspoon salt
 2 ½ cups flour
 2 tablespoons baking powder
 4 ripe saba bananas, peeled and
mashed
 1 tablespoon pandan extract
 ½ cup cashew nuts
EQUIPMENT:
• Flat pan
PROCEDURE:
 Preheat oven to 350 F.
 Lightly grease a 9 x 13 baking dish
or line with parchment paper.
 In a bowl, add butter and eggs and
beat until combined.
 Add sugar and salt and continue beat
until dissolved.
 Add flour and baking powder and
continue to beat.
 Add bananas and stir to combine.
 Add pandan extract and mix until
color is distributed.
 In the prepared dish, transfer batter
and spread with a spatula. Sprinkle
cashew nuts on top.
 Bake in the oven for about 20 to 25
minutes or until golden and a
toothpick inserted in the center
comes out clean.
 Allow to cool and then slice into
servings.
87. CORNED BEEF PANDESAL
YIELD: 2-3 servings
INGREDIENT:
For the Corned Beef
 1 tablespoon canola oil
 2 cloves garlic, peeled and minced
 1 small onion, peeled and chopped
 1 can (12 ounces) corned beef
For the Dough
 1/4 cup warm water
 1 package (1/4 ounce) package active
dry yeast
 1 cup lukewarm milk
 2 ounces butter, room temperature
 2 eggs, beaten
 1/2 cup sugar
 1 1/2 teaspoons salt
 4 1/4 cups flour
 1/2 cup fine breadcrumbs
EQUIPMENT:
• Bowl
PROCEDURE:
Make the Corned Beef Filling:
 In a wide pan over medium heat,
heat oil. Add the onions and garlic
and cook until softened.
 Add the corned beef and cook,
breaking apart to pieces, for about 5
to 7 minutes or until heated through.
Season with salt and pepper.
 Remove from pan and allow to
completely cool.
Make the Bread:
 In a bowl of your stand mixer,
combine water, and yeast. Let
mixture sit for 10 minutes until it
becomes bubbly. Stir well.
 In a small bowl, combine milk,
butter, eggs, sugar, and salt. Stir
together until incorporated.
 Add the milk mixture and 2 cups of
the flour to the yeast mixture. With
the dough hook attachment, mix
everything together on medium
speed until incorporated.
 Gradually add the remaining 2-1/4
cup flour in ½ cup increments and
continue to combine all ingredients.
 On a lightly floured surface, turn
over the dough and knead, lightly
adding flour as necessary, for about
 10 minutes or until smooth, supple
and elastic.
 In a lightly oiled large bowl, place
the dough. Cover with plastic film
and allow to rise for about 1 to 1 1/2
hours or until double in size.
 Transfer dough to a lightly-floured
surface. Divide into 24 pieces and
flatten each portion with the palm of
your hands to about 1/4 inch thick.
 Spoon about a tablespoon of the
corned beef in the center of the
dough. Fold the edges of the dough
over the filling and pinch the ends
while twisting it slightly to seal.
 Roll each ball of dough in
breadcrumbs and arrange them 1-
inch apart on a lightly-greased
baking sheet with the seams side
down.
 Cover with a cloth and allow to rise
for about 1 to 1 1/2 hours or until
double in size.
 Bake in a 350 F oven for about 15 to
20 minutes or until golden brown.
Serve hot.
88. KABABAYAN
YIELD: 12 servings
INGREDIENT:
 1 1/2 cups all-purpose flour
 3/4 cup brown sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 eggs
 1 cup milk or evaporated milk
 1/2 cup canola oil
 1 tablespoon vanilla extract
EQUIPMENT:
 12-hole muffin pan
PROCEDURE:
 Preheat oven to 350 F. Grease a
regular muffin pan with melted
butter and set aside.
 In a large bowl, combine flour,
brown sugar, baking powder, baking
soda, and salt. Whisk until well-
distributed.
 In a mixing bowl, combine eggs,
milk, oil, and vanilla extract. Whisk
until well-blended.
 Make a well in the center of the dry
mixture and add liquid mixture. Stir
until just combined. DO NOT
OVERMIX. A few lumps and
streaks of flour are fine.
 Spoon the batter into the muffin pan
up to 3/4 full.
 Bake in a 350 F oven for about 15 to
17 minutes, or until the muffins are
golden and a toothpick inserted at the
center of a muffin comes out clean.
 Remove from oven and allow to
slightly cool before removing from
pan.
89. MONAY
YIELD: 12 serving
INGREDIENT:
 1/4 cup water (105-115 F)
 2 1/4 teaspoons active dry yeast
 1/4 cup sugar
 3/4 cup warm milk
 1 egg
 1/4 cup melted butter
 1/4 cup powdered milk
 1 teaspoon salt
 4 cups all-purpose flour
Egg wash
 1 egg
 1 tablespoon milk
EQUIPMENT:
• Microwave oven
PROCEDURE:
 In a large bowl, add the warm water.
Sprinkle the yeast and about one
teaspoon of the sugar. Let the
mixture sit for about 5 minutes or
until thick and foamy.
 Add the egg, butter, warm milk, dry
milk powder, the remaining sugar,
and salt. Using a wooden spoon, stir
until blended.
 Add the flour and stir with a wooden
spoon until a shaggy dough forms.
 Turn the dough over on a flat
working surface and knead for about
10 to 15 minutes or until smooth and
elastic, lightly dusting hands with
flour as needed to keep the dough
from sticking.
  Lightly oil a large bowl. Shape the
dough into a ball and gently turn it
over and gently swipe on the inside
of the bowl to oil the top. Then flip
and place in the bowl, oiled side up.
 Cover with a clean towel and let the
dough rise for 1 hour or until double
in size.
 Gently deflate the dough by
punching down. Turn over on the
working surface and gather into a
ball. Cut the dough into halves and
cut each half into 6 portions.
 Using the palm of your hands, roll
each dough into a smooth ball.
 Arrange the balls in a single layer on
a parchment-lined baking sheet,
leaving about 2 inches of space in
between.
 Using a sharp knife or scissors, make
a deep cut in each ball halfway, but
not all the way through.
 Loosely cover with a clean towel and
let rest for about 10 minutes.
 Meanwhile, preheat the oven to 350
F.
 In a small bowl, make the egg wash
by combining 1 egg and 1 tablespoon
milk. Whisk until well-blended.
 Brush the tops of the buns with the
egg wash and bake for 20 to 25
minutes, or until lightly golden on
top.
90. LENGUA DE GATO
YIELD: 70 cookies
INGREDIENT:
 1 cup softened butter
 1 cup sugar
 3 egg whites, room temperature
 1 teaspoon vanilla extract
 1 3/4 cup all-purpose flour
 1/4 teaspoon salt
EQUIPMENT:
 Pastry bag with a 1/4-inch round tip
PROCEDURE:
 Preheat oven to 350 F. Line 2 baking
sheets with parchment paper and set
aside.
 In the bowl of a stand mixer,
combine butter and sugar. Use the
paddle attachment to cream the
mixture until light and fluffy. Scrape
the sides of the bowl with a spatula
as needed.
 While beating, add the egg whites
gradually, mixing well after each
addition.
 Beat in the vanilla extract.
 In a small bowl, combine flour and
salt. Add to the butter mixture.
 While beating at low speed,
gradually add the dry mixture to the
butter mixture and beat until
moistened. Increase the speed to
medium-high and continue to beat
until well-incorporated.
 Transfer the batter into a large pastry
bag with a 1/4-inch round tip or
Ziploc bag with the tip cut off.
 Pipe the batter into about 1/4-inch
thick and 3 inch-long logs on the
prepared baking sheets at about 2
inches apart.
 Bake in a preheated 350 F oven for
about 14 to 17 minutes, or until the
sides are starting to brown, but tops
are still light in color.
 Remove from the oven, allow to
slightly cool, and transfer to a cookie
rack while still warm.
 Allow to cool completely. Cookies
will crisp up as they cool.
91. OTAP
YIELD: 30 serving
INGREDIENT:
For the First Dough
 1 cup warm milk (105-115 F)
 2 1/4 teaspoons active dry yeast
 1/2 cup sugar
 1/2 teaspoon salt
 1 egg
 1/4 cup vegetable shortening, very
soft
 2 tablespoons butter, melted
 3 cups all-purpose flour (plus up 1/4
cup for rolling)
 sugar for rolling
For the Second Dough
 1/4 cup butter, softened
 1/4 cup vegetable shortening,
softened
 3/4 cup flour
EQUIPMENT:
• Bowl
PROCEDURE:
 In the bowl of a stand mixer, pour
the warm milk. Sprinkle the yeast
and about 1 teaspoon of the sugar.
Let the mixture stand for about 5 to
10 minutes, or until foamy.
 Add the remaining sugar, salt, egg,
shortening, and the melted butter.
Stir with a wooden spoon until
incorporated.
 Add the flour, and using the dough
hook, slowly beat the mixture on low
until the flour is moistened.
 Turn the speed to medium-high and
beat the dough for 12 to 15 minutes,
or until the dough gathers in the
center and pulls from the side of the
bowl.
 If the dough is still very sticky after
10 minutes of kneading, sprinkle a
little bit of flour to help with the
stickiness.
 Place the dough in a bowl and cover
with a clean kitchen towel. Let it rise
for 1 hour, or until doubled in size.
 Meanwhile, make the second dough.
Mix the softened butter and
shortening together using the back of
the spoon until creamy and smooth.
Gradually stir in the flour and keep
mixing until a smooth and soft dough
forms.
 Deflate the risen first dough and turn
it over on a lightly floured surface.
Using a rolling pin, roll into a
rectangle about 1/4-inch thick, with
the long edge facing you.
 Fold the upper third of the dough
towards the center, then fold the
lower third over to the center. Fold
both the left and right sides of the
dough towards the center to form a
rectangular "envelope" shape.
 Roll the dough into a rectangle again,
about 1/4 inch-thick. Using an
angled spatula, spread the second
dough over the rolled first dough
until well-distributed.
 Fold the dough again in the same
way. Roll it out again into a
rectangle as thin as possible without
tearing.
 Starting on the long edge, roll the
dough into a tight log.
 Preheat oven to 350 F.
 Use a knife to slice the dough into
1/2-inch portions. Take one portion,
and roll it out very thinly (paper-
thin) into an oval shape. Lightly dust
the rolling pin to keep the dough
from sticking.
 Carefully dip the shaped dough on a
plate of white sugar to coat. Repeat
with remaining dough portions.
 Arrange the otap dough in a single
layer on parchment-lined baking
sheets and bake in the preheated 350
F oven for about 15 to 18 minutes, or
until the top is golden and crisp.
 Allow the otap to cool completely
and remove from pan.
92. KALIHIM
YIELD: 16 servings
INGREDIENT:
For the Pudding
 5 cups white bread, torn into little
pieces
 2 1/4 cups milk
 2 eggs, beaten
 3/4 cup sugar
 3 teaspoons red food coloring
 2 tablespoons butter
 1 1/2 teaspoons vanilla extract
For the Dough
 2 1/4 cups flour + 1/4 cup reserved
 1 package (2 1/4 teaspoon) active dry
yeast
 1/4 cup warm water (105-115 F)
 1/2 cup warm milk
 2 tablespoons melted butter
 3 tablespoons sugar
 3/4 teaspoons salt
For the Egg Waqsh
 1 egg
 1 tablespoon water
PROCEDURE:
 Tear the bread into small pieces. In a
small bowl, combine the bread, milk,
beaten eggs, and sugar. Stir well
until bread pieces are moistened.
 Add the red food coloring and stir
until the color is evenly distributed.
 Cover and refrigerate for 15 to 30
minutes to soften the bread and
absorb more liquid.
 Transfer the mixture to a medium
pan and over medium heat, cook the
pudding while continually stirring to
prevent from sticking to the bottom
of the pan.
 When most of the liquid is absorbed,
add the butter and stir until melted
and distributed.
 Continue to cook the pudding into a
chunky, paste-like consistency. Turn
off the heat and stir in the vanilla
extract.
 Let the mixture cool completely
before using.
 In a large mixing bowl, combine
warm water, active dry yeast, and 2
teaspoons of the sugar. Let the
mixture sit for about 5 minutes or
until foamy.
 Add the warm milk, the melted
butter, the remaining sugar, and salt.
Stir everything well with a wooden
spoon.
 Add 2 1/4 cups of flour, about one
cup at a time, stirring well after each
addition. Gradually add and stir in
the remaining flour, just until the
dough gathers up into a shaggy mass.
 Turn the dough over on a board and
knead until it turns from loose and
shaggy to smooth and elastic.
 Place the kneaded dough in a bowl
and cover with a clean kitchen towel.
Let rise for 1 1/2 hours, or until
doubled in size.
 Gently deflate the risen dough and
transfer to a flat board. Roll out the
dough into a 10 x 16-inch rectangle
using a rolling pin and slice in half
horizontally.
 Spoon a heaping mound of the
pudding in the center length of each
half. Using a spatula, slightly flatten
the filling.
 Fold the edges of the dough towards
the middle to cover the pudding and
pinch the seams to close.
 Turn the logs around to seam side
down and slice the logs to 2-inches
pieces.
 Arrange on a parchment-lined baking
sheet and cover the pan loosely with
a clean kitchen towel or plastic wrap.
Let rise for about 30 to 40 minutes or
until puffy.
 In a small bowl, beat the egg with the
1 tablespoon water and brush the
tops of the dough with the egg wash.
 Bake in a preheated 350 F oven for
15 to 18 minutes, or until golden.
BEVERAGE RECIPE
93. MELON JUICE
YIELD: 6 servings
INGREDIENT:
 1 small cantaloupe
 3/4 to 1 cup granulated white sugar
 10 to 12 cups water
 1/2 teaspoon vanilla extract
 Ice cubes
EQUIPMENT:
• Bowl and cup
PROCEDURE:
 Slice the cantaloupe into half.
Remove all the seeds.
 Using a melon baller or special
cantaloupe scraper (I got mine from
the Philippines), scrape the
cantaloupe and place in a large bowl.
Set aside.
 In a large pitcher, combine water,
sugar, and vanilla extract. Stir until
the sugar is diluted. Add the
shredded cantaloupe. Stir again.
 Put lots of ice. Serve.
 Share and enjoy!
94. BLUEBERRY GREEK YOGURT
SMOOTHIE
YIELD: 3 servings
INGREDIENT:
 1 to 1 1/2 cups fresh blueberries
cleaned
 1 1/2 cup non-fat vanilla yogurt
 2 cups ice cubes
 2 tablespoons granulated white sugar
 3/4 cup fresh milk
PROCEDURE:
 Place all the ingredients in a blender.
 Turn the blender on and continue to
blend until the texture is smooth.
 Transfer to a tall glass.
  Serve for breakfast or anytime of the
day.
 Share and enjoy!
95. STRAWBERRY GREEK
YOGURT SMOOTHIE
YIELD: 2 servings
INGREDIENT:
 10 medium strawberries hulled
 1 1/4 cup plain greek yogurt
 1 teaspoon vanilla extract
 2 1/2 cups ice cubes
 2 tablespoons granulated white sugar
 1/2 cup whole milk liquid fresh milk
EQUIPMENT:
• Bowl and cup
PROCEDURE:
 Combine all the ingredients in a
blender. Start with the ice then you
can add the rest of the ingredients.
 Blend until the texture of the mixture
becomes smooth.
 Pour the Strawberry Greek Yogurt in
a glass.
 Serve. Share and enjoy!
96. BANANA YOGURT SMOOTIE
YIELD: 2 servings
INGREDIENT:
 2 fresh ripe bananas
 2 cups unflavored yogurt
 2 tbsp honey
 2 cups ice cubes
 1 tsp vanilla extract
EQUIPMENT:
• Bowl
PROCEDURE:
 Put all the ingredients in a blender.
 Turn the blender on and blend
everything until thick and creamy.
 Serve in tall glasses. Yummy!
 This will give you 2 glasses of
creamy banana yogurt smoothie
goodness. Cheers!
97. CRANBERRY APPLE JUICE
YIELD: 6 servings
INGREDIENT:
 Cranberry Apple Juice Recipe
 Ingredients
 3 1/2 cups fresh or frozen cranberry
 5 cups water
 2 cups apple cider or apple juice
 3 tablespoons granulated white sugar
EQUIPMENT:
• cup
PROCEDURE:
 Combine water and apple juice in a
cooking pot. Bring to a boil.
 Add the cranberries and sugar. Stir
and then simmer for 30 to 35
minutes.
 Let the temperature cool down.
Transfer the cranberry and apple
juice in a pitcher while filtering the
whole cranberries using a sieve.
 Refrigerate for 3 hours or add some
ice cubes.
 Serve. Share and enjoy!
98. SAGO AT GULAMAN
YIELD: 6 servings
INGREDIENT:
 3 cups medium tapioca pearls
 1 sachet gelatin powder
 3 cups brown sugar
 1 tbsp vanilla extract
 2 to 3 cups water
EQUIPMENT:
• Bowl
PROCEDURE:
 Cook the tapioca according to
package instructions or refer to the
Taho recipe. Set aside.
 Cook the gelatin according to
package instructions. Set aside.
 Place the brown sugar in a cooking
pot and caramelize using low heat.
 When the sugar starts to melt, put in
water and vanilla extract. Let boil
and stir until the sugar dissolves.
Note: us the lowest heat possible so
that the sugar will not burn.
 Turn off heat and let cool.
 In a glass, combine some tapioca
pearls, sliced gelatin, 3 tablespoons
 of sugar mixture, and a cup of cold
water. Stir.
 Serve. Share and enjoy!

99. CALAMANSI JUICE

YIELD: 6 servings

INGREDIENT:
 3/4 cup sugar
 4 cups water
 1 cup calamansi juice

EQUIPMENT:
•Cup

PROCEDURE:
 In a blender combine all ingredients,
blend until smooth.

100. AVOCADO MILKSHAKE

YIELD: 3 servings

INGREDIENT:
 4 avocados
 1/2 cup evaporated milk
 1/2 cup cold water
 1/2 cup sugar
 1 teaspoon lemon juice
 3 cups ice cubes

EQUIPMENT:
• Blender

PROCEDURE:
 With a knife, halve avocados and
remove pit. Using a spoon, scoop
flesh and cut into cubes.
 In a blender, combine avocados,
milk, sugar, lemon juice, and ice.
Process until smooth and blended.
 Do in batches as needed to make
processing easier.