 Manakla

(Ingredients)

 ▢3 lbs. crawfish steamed

 ▢4 cups 2 cans coconut milk
 ▢5 pieces long green chili
 ▢3 cups fresh spinach
 ▢3 tablespoons shrimp paste
 ▢1 medium onion minced
 ▢3 cloves garlic crushed and chopped
 ▢1/8 teaspoon powdered black pepper or white pepper
 ▢3 tablespoons cooking oil

(Procdure)

 Heat oil in a cooking pot

 Sauté onion and garlic until the onion turns translucent
 Add the shrimp paste. Stir and cook for 30 seconds.
 Pour the coconut milk in the pot. Let boil. Cover and cook in medium heat until it reduces to
half.
 Add the chili and crawfish. Stir and cook for 5 minutes while stirring every minute.
 Slide-in the spinach and add the pepper powder. Cook for 2 minutes.
 Transfer to a serving bowl. Serve with warm white rice.

 Arrowroot Cookies

(Ingredients)

 ¾ cup butter, softened

 ¾ cup sugar
 2 eggs
 ½ teaspoon vanilla extract
 ½ cup all-purpose flour
 1 ½ teaspoons baking powder
 2 cups arrowroot starch/flour
 ½ teaspoon salt

(Procedure)

 Preheat the oven to 350 F.

 In a large bowl, sift together arrowroot flour, all-purpose flour, baking powder, and salt. Set
aside.
 In another mixing bowl, cream butter and sugar with an electric mixer until creamy and fluffy.
  Beat in eggs one at a time, just until incorporated. Beat in vanilla extract.
 Gradually add the dry ingredients to the mixing bowl, starting at low speed to moisten and then
increasing the speed to incorporate fully.
 Beat just until the batter is smooth. DO not overbeat.
 Transfer the batter into a cookie press. Dispense the batter in a single press onto an ungreased
baking sheet, leaving about 1 and ½ inch space in between.
 Bake in the preheated 350 F oven for 12 to 15 minutes, or until the undersides are starting to
turn golden.
 Allow to cool completely in the pan. To remove, simply slide a cookie with your fingers until it
releases. Do not use a spatula to lift the cookies as they're fragile and might break.

 Kalamay-dampa

(Ingredients)


 ▢2 1/4 cups glutinous rice flour
 ▢2 1/4 cups muscovado or brown sugar
 ▢2 cups coconut milk
 ▢2 cups coconut cream
 ▢1/2 cup water
 ▢1/2 cup latik

(Procedure)

 Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana
leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
 Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot.
Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
 Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice
that lumps will form, continue to stir until bubbles appear.
 Set the heat to low-medium. Continue to stir for 15 minutes.
 Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until
the mixture becomes really thick and the color turns dark brown.
 Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
 Let it cool for a few minutes. Serve

 Tinudtod

(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