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and celery in butter. Set aside Dilute cream of mushroom and cornstarch in 1 cup water Boil 6 cups water then add buko meat, vegemeat, milk, and diluted mushroomand- cornstarch mixture. Simmer for 2 minutes stirring constantly. Seadon with salt. Remove from fire. Add sautéed onion and celery just before serving
7 cups water 1 tablespoon cornstarch 1 table spoon butter Salt to taste
CREAMY CORN SOUP- 6 to 8 persons 3 cups whole kernel corn, canned or boiled 2 eggs beaten 3 tablespoons cream of corn powder ½ tablespoon cornstarch 1 tablespoon vegetable oil ½ cup evaporated milk 4 cups water Salt to taste y y y y y Dilute cream of corn powder and corn starch in ½ cup water. Set aside. Boil 3 ½ cups water. Add all ingredients. Stir in diluted cream of corn powdercornstarch mixture Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water may be added if a thinner soup is desired.
GARLIC- FLAVORED SOUP- 6 to 8 persons 1 clove garlic, mixed 3 eggs, beaten 1 teaspoon kasubha ½ cup atsuwete water 6 cups water 2 cups croutons (salt to taste veg. oil) y y y y y y Sauté garlic in a little oil until golden brown. Set aside Bring to a boil 6 cups of water Stir in gradually beaten eggs atsuwete. Water and kasubha then stir. Season with salt Boil for 1 minute then add sautéed garlic. Top with croutons before serving.
To make croutons 3 slices day-old white bread y Heat butter in heavy skillet.
minced 3-4 cups water(salt to taste) y y y y y Sauté garlic until golden brown. Season with salt MACARONI SOUP 6. egg and water. Boil for 3 minutes. Sauté onion in butter then add blended ingredients.6 to 8 persons 1 big potato. Add spring onions remove immediately from fire. Boil water then add vegemeat and egg. Cut bread into ¼ inch cubes.8 persons 2 cups shell macaroni. Mash potato in saucepan Dilute cream of mushroom and cornstarch in ½ cup water and add to mashed potato. y y y y y . boiled.6 persons 2 cups green peas. Season with salt. cut into 1 ½ Salt to taste (water) y Boil potato and onions in a saucepan with enough water to cover them until tender. peeled. Set aside. Add milk and butter. spring onions. Peeled. beaten 4 cups water Salt to taste y y y y Blend green peas. POTATO CREAMY SOUP. boiled 1 cup vegemeat. boiled or frozen 1 potato. thinly sliced 1 onion sliced 1 tablespoon butter 1 egg. Add the macaroni. Boil for 2 minutes. potato. finely chopped ½ tablespoon cornstarch 3 spring onions.2 table spoons butter y y Add bread cubes and heat until golden and crisp Cut crusts of bread slices and discard. GREENY SOUP. Bring to a boil and cook until mixture thickens. Add enough water to desired thinness Season with salt. and evaporated milk. 3 tablespoons cream of mushrooms powder 2 tablespoons butter 1 onion. cut into thin strips 1 egg beaten 2 tablespoons vegetable oil ½ clove garlic. finely diced 1 cup evaporated milk. Remove from fire then add the sautéed garlic and its oil.
6 to 8 persons ¾ kilo tofu. fresh coconut ½ cup evaporated milk 2 tablespoons honey y y y Scoop coconut meat and save the water Mix meat with rest of ingredients and blend for 30 sec.6 persons 1 big lakatan banana. and atsuwete Boil for 3 minutes or until sotanghon becomes tender. sliced.6 persons 6 pieces calamansi. y y BANANA-STRAWBERRY JUICE. Serve cold COLD STRAW-CALAMANSI JUICE. Add soy sauce and catsup .6 persons 5 cups soymilk.6 to 10 persons. Serve cold. Sweeten with honey Serve cold. BUKO SHAKE. Remove immediately from fire. cut into 2 4 cups water (salt to taste) y y Boil water then add choplets. sotanghon.6 persons 3 pieces young. cubed 5 tablespoons powdered strawberry juice 4 tablespoons honey 5 cups icy water 4 ice cubes y y Mix all ingredients and blen for 30 seconds.SOTANGHON SOUP. cut into half ½ cup atsuwete water 1 cup spring onions. Season with salt Add spring onions. cut crosswise 2 tablespoons powdered strawberry juice 6 tablespoons honey 6 cups water y y y y Squeeze the calamasi (strain the seeds while squeezing) in the water. cut into 4 ½ kilo dooplets. 1/8 kilo sotanghon. TUFO STEAK. Chill for an hour before serving CHOCO SOY. Add more water as desired. Set aside the rest for garnishing. Add strawberry powder and mix well. chilled or slightly icy ½ cup chocolate liquid y y y Mix soymilk and chocolate liquid Blend or osterize until well mixed. slightly fried 2 tablespoon catsup y y Sauté ¼ part of onion slightly.
drained. cornstarch and cream of mushroom powder. then add to mixture. VEGETARIAN LUMPIANG SHANGHAI. ground 1 onion. minced 1 small onion. finely chopped 1 bell pepper. sliced y y y y Sauté garlic and onion in vegetable oil Add vegemeat strips and ginger. ½ cup kinchay. chopped ½ carrot. Add tofu and season with salt. mashed 1 onion chopped 1 kinchay. Serve immediately with calamansi or sweet-and-sour sauce or barbecue sauce. Stir until evenly mixed.6 persons ½ kilo vegemeat. y KILAWIN. chopped 4 tablespoons flour 2 tablespoons cornstarch 2 tablespoons cream of mushroom powder Salt to taste Vegetable oil Mix well tofu.6 TO 8 persons ¾ kilo vegemeat.½ cup water ¼ cup soy sauce 1 onion ringed 1 tablespoon cornstarch 2 tablespoons vegetable oil Salt to taste y y y y y Dilute cornstarch in water.6 persons 1 kilo tofu. onion and salt then mix well y Heat a nonstick pan and brush with vegetable oil y From tiny nugget size and grill on both sides until seared. Season with salt Add calamansi extract Transfer to platter and pour coconut milk over vegemeat. finely chopped 1 teaspoon cream of mushroom powder y y y y y Sauté garlic and onion Add all ingredients except the lumpia wrappers and oil. Cook for 2 minutes Spoon mixture onto wrapper and roll. finely chopped 1 head garlic. y Add kinchay. cut into strips 2 tablespoons vegetable oil ½ clove garlic. flour. finely chopped 12 lumpia wrappers Salt to taste Vegetable oil VEGETARIAN NUGGETS. Simmer for 2 minutes Garnish with onion rings Serve hot. Note: best served with tomatoes. . Fry until golden brown.
cut in big cubes 6 eggs. Season with salt. Bring to a boil over low fire until mixture thickens Poor over tufo and eggs. chopped 1 tablespoon calamansi extract ½ clove garlic. Shape into patties and fry until golden brown Serve hot MUSHROOM SARCIADO 1 kilo abalone mushrooms. mix water. crushed 1 onion sliced ½ kilo tomatoes. cut in small strips ½ cup calamansi extract ½ cup thick coconut milk Green onions Salt to taste y Garnish with green onions MONGGO PATTIES. cream of mushroom powder. finely chopped 1 cup kinchay. sliced Salt to taste Water y y y y y Sauté garlic and onion in vegetable oil Add tomatoes and simmer for 5 minutes Add mushrooms and cook until done. and kinchay. Mix Serve hot. beaten ½ onion. soy sauce.6 to 8 persons ½ kilo tofu.6 persons 2 cups red monggo. eggs. finely chopped Vegetable oil Tomatoes or cucumber Salt to taste y y y y Combine monggo. chili calamansi extract. In a saucepan mix coconut milk and marinade stirring constantly. onions.1 tablespoon ginger. whole 2 tablespoons vegetable oil 1 clove garlic. mashed 3 eggs. Season with salt Serve hot TUFO AND EGGS. Season with salt. Add water as needed. and garlic. crushed. boiled. y Marinade tufo for about 30 minutes (to make a marinade.) Drain tofu and slightly fry in hot oil set aside. 1 ½ cup thick coconut milk vegetable oil salt to taste MARINADE ¼ cup water3 tablespoons soy sauce 1 tablespoon cream of mushroom powder 1 small chili. chopped y y y y y y . hard boiled cut to desired sizes.
Boil for another minute.flavor. dissolve 1 bar into 2 ½ cups water.1 person ½ cup soymilk.6 persons 5 cups soymilk.CORN FLAKES OIL. and water except gelatin or gulaman y Add gelatin or gulaman y Serve cold Note: if gulaman bar is used.6 persons 6 pieces calamansi. sugar. just follow instruction on labe.6 persons 2 mangoes.6 persons 4 pieces young coconut fresh water y Serve cold LYCHEE. chilled or slightly icy 1 cup corn. cut crosswise 6 tablespoons honey 6 cups hot water y y y Squeeze the calamansi in hot water.6 to 8 persons . diced Blend mangoes. chilled or slightly icy 1 cup cornflakes CORN SOY.6 persons 6 cups pineapple lychee juice. If sachet is used.BUKO JUICE. Serve hot. y PARTY PINEAPPLE JUICE. canned or boiled y y y y y Put cornflakes into a bowl Add soymilk right before serving and eating Mix soymilk and corn Puree in blender Serve cold HOT CALAMANSI JUICE. shredded y Mix ingredients together y Serve hot Note: mix well before serving MANGO SHAKE WITH JELLY. JUST BUKO JUICE. canned 1 cup buko meat. diced 3 tablespoons brown sugar 6 cups water ½ cup gelatin or gulaman. almond. (strain the seeds while squeezing) Sweeten with honey Serve hot HOT SOY COFFEE.6 persons 4 tablespoons powdered soy coffee 1 cup evaporated milk 3 tablespoons brown sugar 6 cups water y y y Add soy coffee to boiling water. Add milk and sugar.
on sweetened 1 tablespoon. Let cool Serve hot or cold.6 persons 18 oranges (any variety in season) Honey to taste Ice cubes y y y Cut oranges crosswise and squeeze Add honey to desired taste Add ice cubes just before serving SOY SAMALAMIG. Lower fire and keep kettle uncovered. Add the colorful ice cubes to the pineapple juice.and orange-flavored powdered juice separately.flavored powdered juice 1 tablespoon grape-flavored powdered juice 1 tablespoon orange-flavored powdered juice y y y Dilute pomelo-strawberry-grape.6 persons 4 cups soymilk. Puree in a blender. cooked y y Mix all ingredients Serve cold SOY MILK 2 cups fresh soybeans Water Salt to taste Sugar to taste y Soak soybeans in warm water for at least 6 hours y Remove soybeans skin and risse thoroughly y Grind soybeans or blend at high speed y y Add water to soybean milk to make 8 cups Cook soymilk in a kettle over medium flame.6 persons 2 saba bananas. Serve cold SALABAT WITH SABA.6 persons 5 cups soymilk.) Freeze in ice cube containers Just before serving. Mix well. y y y Boil ginger in water for 5 minutes Add saba and sugar or molasses. (proportion ½ cup of water to 1 tablespoon. cooked. Serve hot SEASON ORANGE JUICE. PEANUT SOY. chilled or slightly icy 6 tablespoons gelatin. chilled or slightly icy ½ cup peanut butter 2 cups ice cubes y y y Combine soymilk and peanut butter. diced 1 small ginger. sliced 3 tablespoons brown sugar or molasses 6 cups water. pomelo.6 cups canned pineapple juice. cubed 6 tablespoons small sago. Simmer for at least an hour. Bring to a boil. stirring occasionally. molded. y y y y .or strawberry. Add sugar and salt.
sliced big ¼ cup soy sauce ½ cup water 2 tablespoons tomato catsup ½ small onion.6. sliced 1 tablespoon cornstarch 2 tablespoons vegetable oil Salt to taste Brown sugar to taste Vegetable oil Parsley.y Extract soybean milk by squeezing through a cheese cloth (katsa). and bell paper rings (optional) y y y y y y y y Soak gluten in soy sauce. onion rings. Simmer for 2 minutes. Pour sauce over gluten Garnish with parsley. then add soy sauce. . water. Drain and set aside mixture. and catsup for about 15 minutes. Serve hot.8 persons ¾ cup gluten. Fry gluten in vegetable oil and set aside Sauté onion. Add cornstarch and stir until sauce thickens.GLUTEN STEAK.catsup mixture and mix Add sugar and salt to taste. and bell pepper rings. MAIN DISHES. onion rings.
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