TOM YUM Soup (THAI)

This soup, based on seasoned Thai-style chicken stock, is fairly simple. It has a slightly oily, reddened look from chile paste with soybean oil. The paste has sugar, tamarind, garlic, shallots and dried shrimp. Suggests varying the soup by adding other seafood or vegetables such as bamboo shoots and baby corn. Add ramen or other noodles to make it a main dish.

Active Work and Total Preparation Time: 15 minutes * Low-Fat Look for straw mushrooms, Thai chiles and Kaffir leaves at Asian markets.

Ingredinets:

4 cups Thai Chicken Broth

1/2 cup peeled shrimp

1 (15-ounce) can straw mushrooms, drained and rinsed

6 to 8 roasted dried Thai chiles

3 tablespoons fish sauce 3 tablespoons lime juice

1 1/2 tablespoons chile paste in soybean oil

2 to 4 kaffir (Thai) lime leaves Cilantro sprigs

 

Procedures:

Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro. 4 to 6 servings.

 

Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber.

 

Thai Chicken Broth Active Work Time: 10 minutes * Total Preparation Time: 1 hour Look for galangal and Kaffir leaves at Asian markets.

1 chicken carcass

8 to 10 cups water

3/4 to 1 cup thinly sliced galangal

 6 stalks lemon grass, lower thick portion only, pounded

10 kaffir (Thai) lime leaves

* Place chicken carcass in Dutch oven. Add water, galangal and lemon grass. Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil, then reduce heat and simmer 30 to 45 minutes. Strain. 6 cups. Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber.

 

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FILIPINO UKOY

Squash and Bean Sprout Fritters With Large Tiger Shrimp Active Work and Preparation Time: 55 minutes Dried shrimp can be found at Asian markets.

SQUASH 1 1/2 pounds kabocha squash, unpeeled

3 carrots

1/2 cup baby dried shrimp

1/2 pound large shrimp, peeled and deveined

1/2 pound bean sprouts

1/2 bunch green onions, chopped

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

 

Procedures:

Wash and quarter squash and remove seeds. Coarsely grate squash and carrots in food processor or with hand grater. Transfer to large bowl and add baby dried shrimp, shrimp, bean sprouts, green onions, salt and pepper.

 

SAUCE:

1/4 cup light soy sauce

1/2 cup vinegar

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon pepper

 

Procudure:

Combine soy sauce, vinegar, onion, garlic and pepper and mix well.

 

BATTER

2 cups flour

1 tablespoon salt

2 eggs

1/2 teaspoon cayenne pepper

2 1/2 cups water Oil for frying Procedures:

 

Procesures:

Combine flour, salt, eggs, cayenne and water and mix thoroughly. * Add batter to Squash and mix well. Form into palm-size 2-inch-thick fritters. * Heat 1/4 inch oil in skillet over medium heat. Fry fritters until golden brown, about 2 minutes per side. Drain on paper towels. * Spoon Sauce over fritters. About 15 palm-size fritters. Each fritter: 143 calories; 1,031 mg sodium; 63 mg cholesterol; 6 grams fat; 16 grams carbohydrates; 7 grams protein; 0.44 gram fiber.
 

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Cucumber KIMCHI (Oi Sobaegi Kimchi) Traditional nappa cabbage. You'll like the crunch and the flavor - slightly sweet and spicy. Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 1 day standing Buchu, or wild leeks, can be found in Korean markets. 1/2 gallon plus 1/3 cup water 3/4 cup plus 1 tablespoon salt 20 Asian pickling cucumbers 1 head garlic, cloves separated and peeled 1 onion, cut into 1/2-inch dice 1 bunch green onions, sliced into 1/2-inch lengths 1 bunch Korean buchu, cut into 1/2-inch pieces 1/2 cup Korean ground chile 1 teaspoon sugar plus 1 teaspoon, optional Procedures: * Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse. Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers. * Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.) * Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars. Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers. * Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening. 3 quarts. Each 1/4 cup: 10 calories; 0 sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.45 gram fiber.
 

MARINE CUISINE from Leyte

HERE are fish recipes from Leyte taken from the centennial cookbook "Saru-Saro Kita!" All very simple and easy to prepare.

 

Carp/tilapia cooked in coconut milk

1 kg tilapia or carpa

2 c thick coconut milk 4 c thin coconut milk

1 clove garlic, pounded

2 onions, chopped

1 pc ginger (3" long), pounded

 

Procedures: Boil the cleaned fish in thin coconut milk (let milk boil before adding fish). Add the garlic, ginger and salt to taste. Let boil. When almost done, add thick coconut milk and let boil till done.

 

Green mussels adobo

4-liter cans green mussels

¾ c vinegar

4 tbsps soy sauce

3 cloves garlic, pounded

½ tsp peppercorns, pounded

2 pc bell peppers, sliced

 

Wash and clean mussels, removing beard. Stir in a pan and remove flesh from the shell. Sauté garlic and bell pepper. Add mussel meat. Stir. Add soy sauce, vinegar and pepper; cover and let cook for 3 minutes. Stir occasionally. The adobo is done when the mussels are tender and sauce has been reduced.

 

Anchovy paksiw

1 kg big anchovy (dilis)

1½ c vinegar

¼ c ginger, pounded

2 cloves garlic, pounded

2 tbsp salt or to taste

½ c water

2 tbsp cooking oil

For wrapping: mango or cacao leaves

 

Procedures:

Clean the fish by removing the entrails and heads. Wash thoroughly. Mix all the ingredients with the anchovy. Arrange a handful of anchovy on a mango or cacao leaf. Roll to wrap. Place in a clay pot (palayok). Pour remaining ingredients in the clay pot. Bring to a boil. Add cooking oil when fish is done.

 

Fish tinola 1

 kg fish head, cleaned

1 bundle young camote leaves

2 tomatoes, sliced

8 c water

2 pieces lemon grass

Salt to taste

 

Procedures:

Bring to a boil the fish head, lemongrass, tomatoes, water and salt to taste. When the fish head is cooked, add the camote leaves. Do not overcook the camote leaves.

 

Fish broiled in banana leaves

½ kg dolphin (dorado), sliced into steaks

1 tsp salt

2 pc lemongrass, pounded

4 pc calamansi, juiced

2 cloves garlic, pounded

For wrapping: banana leaves

 

Procedures:

Wash the fish thoroughly. Mix in all the ingredients, including the calamansi juice. Wrap in banana leaves and tie with string. Broil for about 15 minutes or until cooked. Serve while hot.
 

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SINIGANG NA BABOY

This a typical Filipino dish. The meat can be changed to chicken, beef or fish. Serves:10 people

Ingredients:

300g Pork, osso buco

100g Onions

100g Tomatoes

1 x seasoning (salt+pepper) - To Taste

1 x Seasoning II (bay leaf/cloves/pepper) - To Taste

2 1/2 ltr water 30 g Tamarind 150 g Potatoes, sweet

100 g White radish

50 g Spinach

1/5 dl fish sauce (chinese)

50 g Lemon

 

Procedures:

Place pork shanks in stockpot and cover with cold water Bring to boil, skim off scum and reduce heat Add seasoning, tomatoes and onions Simmer until meat is tender Remove meat, debone and cut into 1cm cubes Strain stock through fine chinois Add tamarind pulp, cubed sweet potatoes and radish Simmer until soft Adjust seasoning with fish sauce Add chiffonade of spinach Bring once more to the boil and serve Serve lemon wedges separately

PORK ADOBO

Ingredietns:

1 1/4 lbs Boneless pork shoulder (2-inch cubes)

1 cup Water

1/2 cup White vinegar

2 tbsp Soy sauce

 6 Garlic cloves,

minced 1/4 tsp Pepper

4 tsp Vegetable oil

 

Procedures:

On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.

Kare-kare

Meat and vegetable stew in peanut sauce Servings: 4 people

Ingredients:

2 1/2 lbs Pork hocks or oxtail (cut into 2" lengths)

1/2 lbs Stewing beef (optional to make a meatier dish)

1 1/2 tsp Salt 2 tbsp Cooking oil

2 Cloves garlic, minced

1 med Onion, sliced

1/2 cup Achute water (option 3 tbsp Peanut butter 2 tbsp Toasted powdered rice-Mochiko (optional)

1/2 lbs Green beans

1 medium Eggplant, cut into 8

 

Procedures:

Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-½ hours or until tender. If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds. Use oil sauteing rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked mea 2 cups of the broth. (save the rest of the broth for other uses). Add and achute water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simme cook, stirring for 5 minutes. Add green beans and eggplant. Cook 10 minutes or until vegetables tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sauteed. Preparation time: 15 minutes cooking time: 2 hours

THAI Panang loog chin nua (thai meatballs panang)

Ingredients:

1 lbs Ground beef (85-90% lean)

1/2 cup All purpose flour

1 cup Coconut milk

2 tbsp Red curry paste

2 tbsp Creamy peanut butter

1 tbsp Fish sauce

1 tbsp Sugar

2 tbsp Oil

1/4 cup Thai or sweet basil leaves

 

Procedures:

Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice

 TAPA

Ingredients:

 2 1/4 lbs Sirloin, sliced 1/8 to ¼ Inch thick

1 1/2 tbsp Salt 2 tbsp Brown sugar

1 tsp Garlic -- finely chopped 1/2 tsp Cracked black pepper

 

Procedures:

Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight. Sun dry a couple of hours before cooking in smoker to medium or medium well. Serving suggestions: serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chiles, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

Sopa de maiz (corn soup)

Ingredients:

3/4 cup Thinly sliced onions

2 Cloves of garlic, minced

1/2 lbs Raw shrimp, shelled-deveined, and diced

2 cup Bottled clam juice 2 cup Water

1/2 tsp Freshly ground black pepper

1 1/2 cup Chopped, cooked (or canned corn)

1/2 cup Shredded watercress or spinach

 

Procedures:

Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.

PHAT THAI (Pad Thai)

Ingredientgs:

1/4 lbs Dried rice stick noodles

2 tbsp Vegetable oil 1 tbsp Coarsley chopped garlic

8 Shrimp peeled and deveined (here you can use a ¼ lb Of pork or beef and more Shrimp)

1 Egg lightly beaten

1 tbsp Fish sauce

2 tsp Sugar

2 tbsp Coarse chpd, dry-roasted peanuts

1 cup Bean sprouts

4 Slender green onions - sliced in 1 inch length

1 Lime quartered lengthwise

 

Procedures:

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure 2-½ cups. Set by the stove as well. The idea is to keep everything warm. Heat wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. Repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often. Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once.

THAI Salad Dressing

1/4 cup Lemon juice 1/4 tsp Chopped garlic 2 tbsp Fish sauce 3 tbsp Ground roasted peanuts 1/4 cup Sugar 1/4 cup Water 1 dash Cayenne pepper 1 tsp Chopped coriander leaves Procedures: 1-2 ea fresh red chilis-sliced 2-3 t chopped white onion *in a small sauce pan, cook sugar in water over med heat until it turns into a light syrup. Add all remaining ingredients, stir well. Let cool. Serve over salad  

FILIPINO Fruit Salad 1 1/2 cup Heavy Cream (Nestle Brand) 8 ea Ounce pgk. Cream Cheese 3 ea 14 ounce cans Fruit Cocktail, drained 14 ounce can Pineapple chunks, drained 14 ounce can Lychees, drained 1 cup Coconut 8 Ounce package Chopped almonds, unsalted 1 1/2 cup Cubed apples (optional) Procedures: Mix heavy cream and cream cheese together to a smooth sauce like consistency. Combine with other ingredients and blend well, chill overnight. Lychees can be skipped, use tropical fruit cocktail instead of the regular fruit cocktail, make it four cans.

 FRIED LUMPIA This recipe is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.

Ingredients:

1 lb ground pork or chopped shrimp

1/4 cup chopped water chestnuts

1/2 cup finely chopped onions

1/4 cup minced fresh mushrooms

2 egg yolks

3 tsp soy sauce

1/4 tsp garlic salt to taste pepper to taste vegetable oil Fresh Spring Roll Wrappers Sweet and Sour Sauce with Apricots

 

Procedures:

Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment. To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown. Serve hot with sweet and sour sauce.

 

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• PANCIT GISADO(Fried Stewed Noodles) 1/2 cup each of julienne cooked shrimps , chicken , ham , and pork 1 onion sliced 4 cloves garlic , sliced 3/4 cup lard or cooking oil 2 tablespoons soy sauce 2 tablespoons patis (Patis is a liquid fish sauce) 2 cups shredded cabbage 1 pound fine egg noodles (pancit) or rice noodles 2 limes , thinly sliced Procedures: Fry shrimps , chicken , ham , and pork with onion and garlic in 1/4 cup lard for three minutes . Drain , and reserve half the mixture . Add soy sauce , patis , and cabbage to the remainder ; cover , and cook for five minutes , or until cabbage is tender . Cook noodles for two minutes in boiling unsalted water ; drain . Fry all at once in remaining lard until light brown . Break up and add to cabbage mixture . Serve garnished with lime slices and reserved meats and shrimps .

• FILIPINO FRESH LUMPIA Makes 2 dozen, depending on size of roll. 1 lbs Ground pork, browned and fat drained 1/2 lbs Shrimp, shelled (save the shells!) 3 pcs Firm tofu, fried and cut into cubes 1 large Onion, sliced 3 pcs Cloves garlic, crushed 1 lbs Turnips, cut into strips 1 lbs Potatoes, cut into cubes 2 lbs Pole beans, cleaned and cut crosswise 1 bunch Lettuce (not iceberg) 2 tbsp Soy sauce 4 tbsp Vegetable oil Salt and pepper 2 tbsp Fish sauce ("patis") (optional) 2 tbsp Accent salt (optional) 1 pcs Lumpia wrappers Procedures: For the stock, boil the shrimp shells in 1 ½ cups water. Saute the garlic, onions, ground port, shrimp, and tofu. Add the potatoes and ½ cup stock. Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce. Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce. Allow the mixture to cool. Separate the lumpia wrappers carefully. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll. Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper. Close the bottom end of the roll by folding it and securing it with a little water. Wrap each roll with wax paper(OPTIONAL). Spread garlic sauce liberally over individual lumpia.

• ADOBONG PUSIT 2 servings 1/2 kg Small fresh squids 1/2 c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Season to taste Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt and pepper.

• BIBINGKA 45 servings 2 1/2 lb Mochi rice (5 1/2 cups) 5 1/2 c Water 1 cn (13 oz) coconut milk 1 lb Dark brown sugar Banana leaves if available In a rice cooker or large saucepan, rinse rice; drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13 x 9 x 2-inch baking pan. Preheat electric oven to 350 F. Stir remaining brown sugar into the hot rice; mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces. Serves 45.

• BIBINGKA CASSAVA Ingredients For the bibingka 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava 1/4 cup butter, melted banana leaves (if available or use cookie sheet) For the topping 1 cup thick coconut milk 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese Procedures: 1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

• BRAZO DE MERCEDES - Creme-filled Log Cake Ingredients Filling 5 cups milk 1 cup sugar 2 tablespoons unsalted butter 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts Procedure: In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
   
•  MERINGUE Ingredients 10 egg whites 1 cup sugar 1 teaspoon vanilla extract Procedure: Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

• GINATAAN Ingredients 250 g glutininous rice (sweet rice) flour 6 saba (or plantain),sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned if fresh is not available) 6 pandan leaves (optional) or (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato), cubed 300 g white sugar 225 gabi (taro root),cubed 1 can coconut cream other ingredients (e.g. root crops) may be added Procedure: Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface. Stir in sugar and coconut crea, then transfer to a serving bowl.

•  PUTO (Rice Muffins) Ingredients 2 cups rice flour 1/2 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes) Procedure: Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for firmness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.

•  GULAMAN AT SAGO (Gelatin and Tapioca Pearls) Ingredients 1 cup sugar 2 cups water 1 bar white gulaman(or Jello will do) soaked in water and drained 2 cups cooked sago (tapioca pearls) Procedure: Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened Gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.

•  CHAMPORADO (Chocolate Rice Pudding) Ingredients 1 cup glutinous (sweet/sticky) rice 2 1/2 cups water 1/2 cup (more or less to taste) unsweetened cocoa 1/2 cup (more or less to taste) sugar 1/8 tsp. vanilla extract Several Tsp. Sweetened condensed milk Procedure: Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top. 

• TURON Ingredients ripe bananas, peeled and cut into half, lengthwise brown sugar 3 cups cooking oil lumpia wrappers 1/2 cup langka preserves (optional) Procedure: Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.

• HALAYA - UBE Ingredients 2 lb ube (purple yam) or powdered ube 250 g sugar 1 cup sugar (or as desired) 1 can condensed milk 2 cups coconut milk butter Procedure: Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool.

•  PALITAW Ingredients 1 cup sweet rice flour 3/4 cup water coconut flakes white sugar toasted linga (sesame seeds). Procedure: Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.

•  PEANUT SQUARES Ingredients 1 cup of shelled roasted peanuts 1/2 cup of sugar 3/4 cup of milk 1/4 cup of sugar for the pastry board Procedure: 1) Put the peanuts through a meat grinder with a medium blade.Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well. 2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves. 3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes. 4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove. 5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula. 6) Allow it to cool so you can handle it. 7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter. 8) Remove the cookies from the pastry board with a spatula. Serves 3 to 4 dozens.

• SANS RIVAL Submitted by M. Paras INGREDIENTS Meringue layers: 1 cup egg whites ¼ teaspoon cream of tartar ¾ c granulated white sugar ½ c sifted all-purpose flour ½ c chopped cashew nuts French Buttercream: ½ c water 1 ½ c granulated white sugar ¼ tsp cream of tartar 8 egg yolks 1 ½ c Anchor Butter 2 tbsp dark rum Garnishing: Coarsely chopped cashew nuts or any nuts that you prefer STEPS: 1) Line the undersides of three rectangular baking pans, measuring 8" x12", with aluminum foil, dull side up. Set aside. 2) To prepare the meringue, beat the egg whites with the cream of tartar until frothy. Gradually add the sugar and continue to beat at medium speed until the meringue is stiff but not dry. 3) Using a rubber scraper, fold in flour and cashew nuts 4) Spread the mixture thinly and equally among the prepared baking pans. Spread as evenly as possible from end to end using an offset metal spatula. 5) Bake in preheated oven (300 degrees F) for 45 minutes to an hour or until golden brown. 6) Allow to cool completely in the oven but leave the oven door slightly ajar 7) While the meringue layers are in the oven, prepare the filling. Combine the water, sugar and cream of tartar in a thick saucepan (or Pyrex) and mix well. 8) Cook until the syrup spins a thread. Use a candy thermometer, if desired. 9) While the sugar is boiling, beat the egg yolks using an electric mixer at medium speed until the egg yolks turn thick and lemon-colored. Add the syrup in thin streams to the beaten egg yolks while beating the mixture at high speed. Chill. 10) In a large mixing bowl and using an electric stand mixer with flat beater or paddle, cream the butter until light and fluffy. 11) Gradually add the cold egg yolk mixture to the butter while beating at medium speed. Wait for the butter to absorb the egg yolk mixture before adding the next spoonful or so. 12) Beat in the rum. Set aside. 13) To assemble, place a layer of meringue on a serving plate. 14) To remove the foil, loosen and slide wafers to a flat surface. 15) Cover the surface of the first layer with an adequate amount of buttercream. 16) Sprinkle with cashew. Repeat the procedure with the remaining meringue. 17) Use the remaining buttercream to completely cover the top and sides of the assembled meringue torte. Garnish with more chopped nuts. 18) Run a cake comb across the top and garnish with more nuts. Freeze to allow the buttercream to firm up. Keep frozen until serving time.

• ORIENT EXPRESS CHICKEN BREASTS 1 large chicken breast, washed and sliced ¼ cup teriyaki sauce 3 tbsps. sesame seed oil 1 large white onion, sliced 1 tbsp. ginger, minced 2 tbsps. oyster sauce, Hongkong style 1 tbsp. light soy sauce snow peas (chicharo) coriander leaves Heat the oil in a saucepan, add onion, ginger and oyster sauce. Sauce on the chicken breasts and let stand for five minutes. While sauteeing, add the marinated chicken breasts. Save the marinade of teriyaki sauce. Stir the chicken to coat with the sauteed ingredients. Keep covered for 25 minutes and simmer. Add soy sauce and remaining marinade. Let boil. Season to taste. Add snow peas and coriander in the last few minutes of cooking. Serve hot.

•  KOREAN BEEF STEW 1 kilo beef flank steak, cubed 2 tbsps. fresh young ginger, finely grated 1 tbsp. garlic, crushed 1 tbsp. sesame oil 1 tbsp. teriyaki sauce 3 tbsps. light soy sauce 1 tbsp. honey or sugar 1 tsp. black pepper, freshly ground 1 cup water 1 radish, cubed 1 carrot, cubed 1 tbsp. spring onion, finely chopped 1 tbsp. sesame seeds, toasted Mix the first 8 ingredients together. Note: Marinate the beef for at least 1 hour or longer. When ready to cook, add just enough water to cover the meat. After sauce reaches the boiling point, reduce the heat and simmer until tender. Add the cubed radish and carrots. Skim off fat. Add the sesame seeds and spring onions. Serve with rice.

•  PORK-PINA HAMONADO INGREDIENTS: 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style) 1 cup brown sugar (packed) 1-1/3 tsp. iodized salt 2 tsp. praque powder (for 1/8 tsp. salitre) 200 grams pork fat, sliced into 8 strips 1 medium carrot, sliced into 12 strips 2 whole pickles, sliced into 12 strips 1 can (439 grams) pineapple chunks, drained (reserve syrup) 1 can (35 cl) pineapple juice Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

•  FISH CALDERETA INGREDIENTS: 1-1/2 kilos labahita, filleted and cut into chunks 1/3 cup cornstarch 6 cloves garlic, crushed 1 large onion, sliced 1/2 kilo potatoes, cut into chunks 1 can (385 grams) spaghetti sauce, Italian style 1 medium each red and green bell peppers, cut into strips 1/2 cup frozen/cooked green peas Sprinkle fish with tsp. iodized salt (or 1 tbsp. rock salt). Fry in oil until golden brown. Set aside. Saute garlic, onion and potatoes. Add Spaghetti Sauce and 1-1/2 cups water. Season with salt, soy sauce and pepper according to taste. Simmer for 15 minutes or until potatoes are tender. Add bell peppers, green peas and fish. Cook for another 5 minutes.

•  RELLENONG BANGUS INGREDIENTS: 1-1/2 kilos (6 pcs.) bangus 8 cloves garlic, crushed 2 medium onions, chopped 1 large (250 grams) carrot, chopped 1 cup frozen/cooked green peas 1/2 cup raisins 2 cans (140 grams can) tomato sauce 2 eggs, beaten Clean fish. Remove the fish meat through the head (market vendor can do this for free in wet market). Marinate skin and flesh of bangus in 4 tbsp. lemon juice, 4 tbsp. soy sauce and 1/2 tsp. pepper for 30 minutes. Simmer fish meat in 1/2 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside. Saute garlic, onions and carrot. Add remaining ingredients and fish meat. Season with 1 tsp. iodized salt. Cook while stirring for 5 minutes. Cool. Stir in egg. Drain bangus skin. Divide sauteed mixture into 3. Stuff each bangus with sauteed mixture. Sprinkle roll with flour, then fry over medium heat until brown. Slice bangus into 3.

•  VEGETABLE PASTEL INGREDIENTS: 8 cloves garlic, crushed 1 large onion, sliced 1 large (300 grams) carrot, sliced 2 medium (350 grams) potatoes, sliced 1 medium (300 grams) singkamas, cut into cubes 8 - 10 Mushrooms, sliced 1 laurel leaf 1 large (100 grams) red bell pepper, cut into squares 2 cans (227 grams) tomato sauce 3 cans (140 grams) vienna sausage, drained and sliced White sauce: 2 tbsp. margarine 1/4 cup flour 1/2 cup evaporated milk combined with 1/2 cup water White sauce: melt margarine. Add flour while stirring. Remove from heat. Add milk gradually while stirring. Cook over low heat for 5 minutes or until thick. Set aside. Saute garlic, onion and vegetables except bell pepper. Add 1-1/4 cups water, 1/3 4 tsp. iodized salt, 1/4 tsp. pepper, 1 tbsp. sugar and laurel leaf. Cook for 10 minutes. Add tomato sauce, bell pepper and vienna sausage. Cook for another 10 minutes. Add white sauce. Allow to simmer.

•  LENGUA INGREDIENTS: 1-1/4 kilos pork or ox tongue 1 cup vinegar 1 large onion, sliced 8 - 10 mushrooms, halves 1/2 kilo potato, cut into wide strips 2 laurel leaves 1 can tomato sauce 6 (saba) bananas, sliced and fried 1 large red bell pepper, cut into rings Clean tongue and wash thoroughly. Boil in 5 cups water with vinegar for 1 hour (or pressure cook for 30 minutes) or until tender. Scrape skin with knife then wash. Slice diagonally into 1/2 cm thick. Marinate in 1/4 cup soy sauce, 1/4 tsp. pepper and 3 tbsp. vinegar or lemon juice for 30 minutes. Saute onion, mushrooms and tongue. Add potatoes, laurel leaves, tomato sauce, remaining marinade and 1-1/2 cups water. Season with 2 tbsp. brown suagr, 3/4 tsp. iodized salt and 1/8 tsp. pepper. Simmer for 15 minutes. Add fried bananas and bell pepper if you prefer. Simmer.

•  LECHON KAWALI INGREDIENTS: 1 kilo pork belly 4 cloves garlic 1 onion, quartered 2 stalks lemon grass, washed 2 laurel leaves 1 tsp. whole black peppercorns 1 tbsp. salt oil for deep-frying Vinaigrette sauce: 1 cup vinegar 1/4 cup Soy Sauce 1/4 cup sugar 1/3 cup onion, finely chopped 2 tsps. minced garlic 1 tsp. salt 1/2 cracked black pepper Put the pork belly, spices and enough water to cover the meat, in a pan. Bring to a boil and cover. Simmer for 45 minutes or until tender. Drain well and let cool. Deep-fry in hot oil until light brown in color, or for approximately five minutes. Drain and let cool. Re-fry 2 more times or until golden and crisp. Chop into serving pieces and serve with vinagrette sauce. To make vinaigrette sauce: Put all ingredients in a bottle or leak-proof container and shake well until sugar is dissolved. Good for 4 people.

•  FISH & TOFU IN YELLOW BEAN SAUCE INGREDIENTS: 200 grams fish fillet, cut into batonettes 1/2 tsp. salt 1/4 tsp. pepper 2 tbsps. rice wine 1 tsp. soy sauce 3 tbsps. cornstarch 1 pack tofu, cut into batonettes and fried Sauce: 1 tbsp. sesame oil 1 tbsp. yellow beans, washed 1 tbsp. oyster sauce 3/4 tbsp. brown sugar 1/2 tbsp. soy sauce 1/3 cup stock 2 tbsps. chopped kinchay 1/2 tbsp. cornstarch, dispersed in 2 tbsps. water Marinate fish in soy sauce, wine, salt and pepper for a few minutes. Dredge seasoned fish in cornstarch and deep-fry until golden brown in color. Set aside together with the fried tofu. In a pan, saute yellow beans in oil for a few seconds. Blend in oyster sauce, sugar, soy sauce and stock. Bring to a boil. Add in kinchay and thicken with cornstarch slurry. Toss in fish and tofu. Mix well until fish and tofu pieces are evenly glazed with the sauce. Serves 2.

•  MAPO PORK AND TOFU INGREDIENTS: 250 grams ground pork 1-1/2 tbsps.soy sauce 1 tbsp. sesame oil 1-1/2 tsps. ginger, julienned 1 tbsp. minced garlic 1 stalk onion leeks, sliced 2 tbsps. red bell pepper, julienned 2 tbsps. green bell pepper, julienned 1/2 cup stock 1 tbsp. oyster sauce 1 tbsp. sugar 1/2 tsp. chili flakes 1/2 tbsp. cornstarch, dispersed in 2 tbsps. water 1 pack Japanese tofu, diced In a bowl, mix ground pork and soy sauce and let stand for 10 minutes. Heat a pan, saute ginger and garlic in sesame oil. Stir in bell peppers, leeks. Saute for a few seconds. Remove vegetables and set aside. Cook marinated ground pork in oil until light brown. Pour in stock, oyster sauce, sugar and chili flakes. Bring to a boil and simmer for 3 minutes. Thicken with cornstarch slurry. Blend in sauteedvegetables and tofu. Simmer for a minute. Serve while hot.

• ASIAN BEEF SALAD WITH CUCUMBER 1 to 2 jalapen-os, split, seeded and coarsely chopped 1 1/2 teaspoons salt 2 teaspoons Thai fish sauce 2 tablespoons sugar 2 tablespoons Japanese rice wine or dry Sherry 2 tablespoons white vinegar 2 teaspoons lime juice 2 green onions, white and some green stems, thinly sliced 2 tablespoons chopped mint 2 tablespoons chopped cilantro 1 tablespoon very thinly sliced peeled lemongrass 2 (6-ounce) filet mignon steaks, cut 3/4 inch thick 1 tablespoon oil 1 cucumber This recipe can easily be doubled. Puree jalapen-os, salt, fish sauce, sugar, rice wine, vinegar and lime juice in food processor or blender and set aside. Combine green onions, mint, cilantro and lemongrass in small bowl and set aside. Pat steaks dry and coat lightly with oil. Broil 4 minutes or until brown and crusty on 1 side. Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium. Transfer steaks to cutting board and let rest 5 minutes. Carve each steak into 1/4-inch-thick slices. (Note: Recipe may be prepared ahead to this point. Cover and refrigerate sauce, herbs and meat separately. Return to room temperature before serving.) Peel and seed cucumber and cut lengthwise into very thin 3- to 4-inch slices. Make bed of cucumber slices on platter or 2 or 3 plates. Arrange steak over cucumber. Spoon sauce over steak and sprinkle with herb mixture.

•  EMBUTIDO (Meat Roll Wrapped in Caul Fat) 3 eggs 2 medium carrots 2 pounds ground pork 1/2 cup raisins 1/4 cup capers 3/4 to 1 teaspoon salt or to taste Freshly ground pepper 1/4 pound caul fat 1/4 pound sliced prosciutto 1/4 pound Jack cheese, cut in strips 3/4 cup chicken broth Cream Gravy Place 2 eggs in small saucepan and add water to cover. Bring to boil. Cover and let stand 12 minutes. Drain, peel and cut in quarters. Steam carrots in small amount water until tender-crisp. Drain, peel and cut in 1/4-inch-thick strips. Set aside. Combine ground pork, raisins, remaining raw egg (may add 1 more egg for firmer meat roll) and capers. Season to taste with salt and pepper. Mix thoroughly. Divide into 2 portions. Rinse and drain caul fat. Divide in half. Spread 1 portion onto 12x8-inch sheet, doubling sheet or patching holes. Pat meat mixture over caul fat into about 11x7-inch rectangle. Place half of prosciutto slices over meat. Arrange half of hard-cooked egg wedges and half of carrot and cheese strips in rows lengthwise over meat. Roll up meat mixture into log, seal edges, then wrap with caul flat. Twist ends of caul fat and tuck under to seal. Repeat with remaining ingredients for second roll. Place both rolls on foil-lined 13x9-inch baking pan. Pour chicken broth over rolls. Cover loosely with foil and bake at 350 degrees 20 minutes. Remove foil cover, baste rolls and continue baking, uncovered, 35 to 40 minutes or until golden brown. Carefully remove drippings from pan into small saucepan and reserve for Cream Gravy. (If desired, turn meat rolls in pan and place under broiler few minutes to brown underside.) Cool Embutido slightly. Slice 1/2-inch thick and serve with Cream Gravy. Makes 12 servings. The amount of flour needed to thicken the gravy will depend on the amount of pork and caul fat drippings extracted while baking. Skim off some extra fat, if desired. Cream Gravy Reserved meat drippings 2 to 3 tablespoons flour 1/3 cup water, about 1/2 cup whipping cream, about Salt Cayenne pepper Heat drippings in saucepan over medium heat. Stir 2 tablespoons flour and water until smooth. Slowly add into drippings, whisking until smooth. Add more water or flour if necessary, dissolving in little water. Add whipping cream as needed for consistency, heat 5 minutes, whisking constantly until smooth. Add salt if needed. Season to taste with cayenne pepper.

•  CASSAVA (OR YUCA) COCONUT PUDDING 3 egg yolks 2 eggs 1 (14-ounce) coconut milk 1 cup whipping cream or evaporated milk 2 cups chopped or shredded peeled cassava or yuca root 1 cup bottled macapuno (shredded coconut preserve), optional Sugar 10 to 12 strawberries Combine egg yolks and eggs in bowl and stir to blend. Add whipping cream, cassava and macapuno. Add 1/2 cup sugar or to taste. Turn into 10 to 12 buttered ramekins or custard cups leaving about 3/4-inch head space. Place on baking sheet and bake at 350 degrees 35 minutes or until knife inserted near center comes out dry. Remove from oven. Cover tops with about 1 tablespoon sugar. Broil to caramelize or brown the sugar topping. Top with strawberries, sliced or left whole. Makes 10 to 12 servings. Note: Macapuno is available at Filipino or Chinese markets. Remove any woody centers from cassava if present.

• CRISPY BEEF LUMPIA 2 pounds ground beef (or combination ground beef and pork) 4 cloves garlic, crushed 1 1/2 cups chopped onions 1 cup chopped peeled carrots 1 1/4 cups finely chopped celery 3 tablespoons fish sauce Salt, pepper 2 (16-ounce) packages frozen lumpia wrappers, thawed (thin eggroll wrappers available in Filipino or Chinese markets) 1 egg, lightly beaten Oil for deep-frying Sweet-Sour Sauce Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender. Add carrots, celery and fish sauce and cook 5 minutes. Season to taste with salt and pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy). Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip). Roll tightly halfway then fold in both sides, continue rolling toward other tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.) Heat oil to 375 degrees in deep-fryer or wok. Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels. Cut in halves or thirds with scissors and serve as appetizers with Sweet and Sour Sauce. Makes about 72 long rolls, 144 halves or 216 small lumpia, or about 25 servings. Variation: Meat mixture (use all pork) may be mixed raw like meat loaf but add 2 eggs. Do not saute. Fill wrappers with raw mixture and fry as directed. Sweet and Sour Sauce 1/2 cup vinegar 1/2 cup sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 cup water 2 tablespoons oil 1 clove garlic, minced, optional 1/4 cup catsup Combine vinegar, sugar, cornstarch, salt, water, oil, garlic and catsup in small saucepan. Stir until smooth. Bring to boil, stirring. Simmer until thickened. Makes about 1 1/2 cups.

• VISAYAN ADOBO 1 (3- to 3 1/2-pound) chicken, cut up Salt, pepper 1/2 cup white vinegar 4 large cloves garlic, peeled and crushed 3 tablespoons oil 1 medium onion, sliced 1 (1.25-ounce) can whole mixed pickling spices 1/4 cup canned tomato sauce 1/4 cup Japanese soy sauce Wash and dry chicken pieces. Place in casserole. Season to taste with salt and add vinegar. Rub chicken well with marinade. Saute garlic in oil in Dutch oven until dark brown but not burned. Discard garlic, retaining oil. Add onion to oil and cook until tender. Add chicken pieces and marinade and stir to mix well. Cover and simmer over medium heat about 10 minutes. Add pickling spices. Cover and simmer 10 minutes. Add tomato sauce and soy sauce. Cover and simmer until chicken is tender, about 25 minutes, stirring occasionally to coat chicken with juices. Makes 4 servings.

• CALAMARES PRITO (Fried Squid) 2 pounds squid 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon MSG 2 eggs 1 cup flour 2/3 cup water 1 small onion, minced 1 clove garlic, minced Oil for deep-frying Parsley sprigs Clean squid and cut into rings. Season with salt, pepper and MSG. Beat eggs, then add flour and water and beat until smooth. Stir in onion and garlic. Heat oil for deep-frying to 425 degrees. Dip squid rings in batter. Add to oil and deep-fry 3 to 4 minutes, until light brown. Drain on paper towels. Place on serving platter and garnish with parsley. Serve hot. Makes 8 servings.

• PORK KILAWIN (Pork and Liver With Vinegar) 2 pounds boneless pork loin 2 pounds pork or beef liver 2 cups palm vinegar 1 teaspoon salt 1 teaspoon black peppercorns 1 teaspoon MSG 1/4 cup oil 1 onion, chopped 1 clove garlic, crushed Fried Garlic Cut pork and liver into strips. Place in large baking dish or other container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes. Drain pork and liver, reserving marinade. Heat oil in Dutch oven. Add pork and liver in batches and saute until lightly browned. Saute onion and garlic with last batch. Add reserved marinade. Bring to boil, cover and simmer until meat is tender, 15 to 25 minutes. Turn into serving container and garnish with Fried Garlic. Makes 8 servings. Fried Garlic 1 tablespoon oil 6 cloves garlic, chopped Heat oil in small skillet. Add garlic and saute until browned. Drain on paper towel.

•  GULAY NA SAYOTE (Chayote With Pork and Shrimp) 4 pounds chayotes 1 pound pork butt, cut into strips 1 cup water 2 tablespoons oil 1 clove garlic, chopped 2 onions, cut into thin wedges 4 tomatoes, cut into thin wedges 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon MSG 1 pound shrimp, peeled and deveined Peel chayotes and dice. Place pork in saucepan. Add water, bring to boil and boil, uncovered, until water cooks away and pork browns lightly in drippings that remain. Heat oil in Dutch oven. Add garlic, onions, tomatoes and pork. Bring to boil, then reduce heat and simmer 10 minutes. Add chayotes, salt, pepper and MSG. Cover and cook until tender, about 15 minutes. Add shrimp and cook 5 minutes or until pink. Makes 10 to 12 servings.

•  LAPU-LAPU WITH OYSTER SAUCE 2 pounds white fish fillets 1 tablespoon vegetable oil 1 clove garlic, chopped 1 tablespoon oyster sauce 1 tablespoon sesame oil 2 sweet red peppers, diced 2 carrots, sliced 2 stalks celery, sliced 1 small onion, diced 1 teaspoon MSG Place fish on rack in steamer, cover and steam until tender, 4 to 5 minutes. Set aside. Heat vegetable oil in large skillet or Dutch oven. Add garlic and cook until brown. Add oyster sauce, sesame oil, red peppers, carrots, celery and onion and cook until tender-crisp. Add fish, broken into large chunks, and MSG and stir gently to combine and reheat fish. Turn out onto heated platter. Makes 8 servings. Note: Lapu lapu is the name of a fish available in the Philippines. Rock cod or red snapper may be substituted.

•  PEA PODS WITH CAULIFLOWER 2 pounds cauliflower 1 pound Chinese pea pods 1 pound pork butt or pork shoulder, cut into julienne strips 3 1/2 cups water 2 tablespoons oil 1 large clove garlic, chopped 1 onion, chopped 1 pound shrimp, peeled and deveined 2 stalks celery, sliced 1 carrot, sliced 1 1/2 teaspoons salt 1 teaspoon fish sauce 1 teaspoon MSG Cut cauliflower into bite-size pieces and wash. Remove ends of pea pods and wash. Place pork in saucepan. Add water. Bring to boil, cover and simmer until meat is tender, about 30 minutes. Drain meat and reserve 3 cups broth. Heat oil in Dutch oven. Add garlic and onion and cook until tender. Add pork, shrimp and reserved broth. Bring to boil. Add cauliflower, pea pods, celery, carrot, salt, fish sauce and MSG. Cook until vegetables are tender-crisp, 4 to 5 minutes. Makes 8 to 10 servings.

•  BEEF CALDERETA 2 pounds boneless beef shank meat, cut into medium chunks 1/4 cup oil 1/2 pound potatoes, peeled and diced 1/2 pound carrots, sliced 1 clove garlic, chopped 1 onion, chopped 1 (8-ounce) can tomato sauce 1 chorizo de Bilbao (Spanish sausage) or 1 (6-ounce) piece pepperoni, sliced 2 (4 3/4-ounce) cans liverwurst spread 1 small sweet red pepper, sliced 1 small green pepper, sliced 1 teaspoon soy sauce 1 teaspoon hot pepper sauce 1 teaspoon MSG 12 Spanish olives Place beef in saucepan and add water to cover. Bring to boil and boil until meat is tender, about 1 hour. Drain meat and reserve 1 cup broth. Meanwhile, heat 2 tablespoons oil in medium skillet. Add potatoes and carrots and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes. Set aside. Heat remaining 2 tablespoons oil in large deep skillet. Add garlic and onion and cook until tender. Add tomato sauce, chorizo and liverwurst spread. Bring to boil. Lower heat and simmer gently, covered, 20 minutes, stirring occasionally. Add potatoes, carrots, red and green peppers, soy sauce, hot pepper sauce and MSG. Stir in beef and reserved 1 cup broth. Cook, uncovered, 3 to 5 minutes, until pepper strips are tender-crisp. Turn into serving dish and garnish with olives. Makes 6 servings.

•  CHICKEN CURRY 1 2 cup olive oil 1 2 large onion, sliced 1 2 teaspoon crushed ginger root 2 to 3 cloves garlic 1 small tomato, chopped 1 1 2 teaspoons ground cumin 1 1 2 teaspoons ground coriander 1 cardamom pod, crushed 3 whole cloves 3 peppercorns Dash ground turmeric 1 4 teaspoon paprika 1 stick cinnamon 1 (2 1 2-pound) chicken, cut up Salt 1 2 cup yogurt Cilantro leaves Spiced Rice Heat oil in Dutch oven. Add onion and cook until golden. Add ginger root, garlic, tomato, cumin, coriander, cardamom pod, cloves, peppercorns, turmeric, paprika and cinnamon stick. Saute 2 minutes. Add chicken. Season to taste with salt. Cook over high heat until golden brown on both sides. Stir in 1 4 cup yogurt. Bring to boil. Cover and simmer over low heat 30 minutes, or until chicken is tender, adding small amount of water if mixture becomes too dry. Remove chicken pieces to platter. Skim fat from sauce. Stir in remaining yogurt. Pour over chicken and sprinkle with cilantro. Serve with Spiced Rice. Makes 2 to 3 servings. Spiced Rice 1 4 cup clarified or unsalted butter 1 4 cup chopped onion Dash ground saffron 1 4 teaspoon ground cloves 3 peppercorns 1 cardamom pod, crushed Dash ground cinnamon 1 cup basmati rice 2 cups water Melt butter. Add onion and cook until tender. Stir in saffron, cloves, peppercorns, cardamom and cinnamon. Saute 2 minutes. Add rice and saute 1 minute. Add water. Bring to boil. Reduce heat and cook, covered, over low heat until liquid is absorbed and rice is flaky and dry. Makes 4 servings.

•  LONGANISA 1 1 2 pounds lean pork 1 4 pound pork fat 1 teaspoon salt 1 2 teaspoon saltpeter, optional 1 tablespoon soy sauce 1 2 to 1 teaspoon crushed dried chiles 1 teaspoon black pepper 1 2 teaspoon paprika 1 tablespoon Worcestershire sauce 1 2 teaspoon ground allspice 1 1 2 teaspoons rum 1 2 teaspoon MSG 1 3 cup vinegar 1 1 2 tablespoons minced garlic 1 4 cup sugar Pork casings, optional Oil, optional Finely dice pork and pork fat. Place in large bowl and add salt, saltpeter (add if sausage is to be stored rather than used immediately), soy sauce, chiles, pepper, paprika, Worcestershire, allspice, rum, MSG, vinegar, garlic and sugar. Mix well. Do not grind. Stuff into casings, twisting and tying with string to form sausage links. Or shape into patties. Cook casings by steaming, covered, in small amount of water, about 15 minutes, then frying in a little oil if needed, until golden brown. Fry patties in oiled skillet over medium heat until done, about 20 to 30 minutes. Makes 7 link sausages.

•  SECHWAN HOT PEPPER BEEF 1 pound flank steak 2 tablespoons soy sauce 1 tablespoon dry Sherry 1 teaspoon sugar Oil 8 small dried hot chiles, seeds removed 3 medium cloves garlic, crushed 2 fresh California chiles, peeled and cut into fine strips 1 carrot, cut into fine strips 1 stalk celery, cut into fine strips Cut beef with grain into halves, then cut across grain into 1 4-inch slices. Mix beef, soy sauce, Sherry and sugar. Heat oil in wok until hot. Add red chiles. Cook over medium heat until chiles are blackened. Discard chiles, leaving oil. Add beef and garlic. Stir-fry 2 minutes, or until beef is nearly done. Remove beef to warm platter. Add green chiles, carrot and celery to oil. Stir-fry until tender-crisp. Add beef. Cover and cook until beef is just done, about 2 minutes. Makes 4 servings.

•  BEAN CURD 1 pound bean curd 1 2 pound ground pork 1 tablespoon dry Sherry 1 teaspoon minced ginger root 1 clove garlic, minced 1 2 cup chicken broth 1 tablespoon cornstarch 2 tablespoons soy sauce 1 tablespoon vinegar 1 2 teaspoon crushed red chiles 1 tablespoon oil 1 onion, cut into 3 4-inch pieces 1 green pepper, cut into 3 4-inch pieces Hot cooked rice Cut bean curd into 1 2-inch cubes. Drain well on several layers of paper towels. Meanwhile, combine pork, Sherry, ginger root and garlic. Let stand 10 minutes. Blend broth, cornstarch, soy sauce, vinegar and chiles. Set aside. Heat wok or large skillet over medium high heat. Add pork mixture. Cook, stirring to separate pork, about 3 minutes, or until lightly browned. Remove from wok. Heat oil in same wok. Add onion and green pepper. Stir-fry 4 minutes. Add pork and soy sauce mixture. Cook and stir until mixture boils and thickens. Gently fold in bean curd. Heat through. Serve immediately with rice. Makes 4 servings.

•  SINANGAG 1 cup long-grain rice 1 tablespoon oil 2 cloves garlic, minced 1/2 teaspoon salt Chopped green onions, optional Cook rice without adding seasoning the day before needed and refrigerate. Bring rice to room temperature before serving and break apart any clumps. Heat oil in wok. Add garlic and salt and cook until oil is flavored and garlic aroma is released. Brown garlic lightly, if desired, but do not allow to burn. Add rice and toss with garlic mixture until heated through and some of rice is lightly browned. Garnish with chopped green onions. Makes 6 servings.

•  BIBINGKANG MALAGKIT (Filipino Rice Dessert) 4 (14-ounce) cans coconut milk 2 1/2 cups glutinous rice 1/2 cup long-grain rice 1 cup granulated sugar 1/2 teaspoon salt 2 cups brown sugar, packed 1 teaspoon vanilla 1/2 cup ground peanuts or pili nuts, optional 3 eggs, beaten Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top. Measure 2 cups. Measure 4 cups remaining thinner milk. Freeze any unused coconut milk. Mix glutinous and long-grain rice in bowl. Cover with hot water and let stand 5 minutes. Drain rice. Turn into heavy 4-quart saucepan. Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered, until rice is tender but not soft, about 30 minutes. Turn rice into well-greased 13x9-inch baking pan. Flatten rice and smooth top. Set aside. Mix thick coconut milk and brown sugar in saucepan. Add vanilla and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes. Gradually stir some of hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake at 375 degrees 30 minutes. Remove from oven and cool to room temperature. Cut into squares to serve. Makes 16 to 20 servings. -->

•  ARROZ CALDO (Chicken-Rice Soup) 2 tablespoons oil 4 to 6 cloves garlic, peeled and crushed 2 teaspoons peeled and minced ginger root or 2 (1-inch) pieces, lightly crushed 1 medium onion, chopped 2 to 3 tablespoons fish sauce (patis or nam pla) Few threads saffron, optional 1 small chicken, cut up, with giblets 8 cups water 1 (14 1/2-ounce) can clear chicken broth Salt White pepper 3/4 cup rice 1/4 cup finely diced sweet red pepper 1/2 cup finely chopped green onions, green tops only 1 to 2 lemons, cut into small wedges Additional fish sauce, optional Heat oil in stockpot over medium heat. Add and saute garlic until golden brown and crisp. Remove garlic with slotted spoon and set aside. Add ginger and onion and saute until tender. Stir in fish sauce, saffron and chicken and saute few minutes. Add water and chicken broth and bring to boil. Season to taste with salt and white pepper. Cover and simmer until chicken is very tender, about 1 hour. (Skim off fat.) Add rice and red pepper and continue simmering, covered, just until rice is tender, about 15 to 20 minutes. Add more hot water if necessary for soupy consistency. Season to taste with salt and white pepper. Serve hot in bowls sprinkled with crisp garlic and green onions as desired. Flavor as desired with lemon wedges and more fish sauce. Makes 6 servings.

•  SPAGHETTI AND HOTDOGS 1 package spaghetti 1 large bottle catsup 1 package hot dogs Boil spaghetti until it is nearly paste. Drain. Slice hot dogs into roundlets 1/2-inch thick. Fry until brown. Do not drain. Combine hot dogs and spaghetti in saucepan and empty contents of catsup bottle over top. Stir mixture over medium heat. Add sugar if you like sweet tasting spaghetti. Serve hot.

•  CHICKEN ADOBO 1 whole chicken, cut-up 3/4 cup white vinegar 1/4 cup lemon juice 3/4 cup soy sauce 1 large white onion, sliced 5 bay leaves 2 to 3 tablespoons black peppercorns 5 to 6 cloves garlic, crushed Combine chicken, vinegar, lemon juice, soy sauce, onion, bay leaves, peppercorns and garlic in covered, non-aluminum saucepan. Bring to boil over medium high heat, stirring gently. Reduce heat and simmer until chicken is tender, about 50 minutes. Makes 4 servings. Note: Saltiness of this dish is cut down when served with rice; if desired, reduce amount of soy sauce to 1/2 cup. For thicker sauce, remove chicken after it is tender, then reduce sauce by gently boiling, uncovered, until desired consistency is reached. Return chicken to sauce just to reheat.

•  CHICKEN WITH LEMONGRASS (Gai Takrai) 6 stalks lemongrass 8 green onions, thinly sliced lengthwise 1/4 cup fish sauce 1/3 cup sugar 6 chicken thighs, boned Garnish 4 cups oil 1/4 pineapple, sliced and cut into decorative shapes Cut off and discard leafy portion of lemongrass stalks. Pound solid portion of stalks to release oils and cut up coarsely. Combine lemongrass, green onions, fish sauce and sugar in bowl. Add chicken thighs and marinate at least 3 hours or overnight in refrigerator. Prepare Garnish. Drain chicken well. Deep fry in oil 20 to 30 minutes, until done. Drain and slice into bite-sized pieces. Arrange on serving platter and sprinkle with Garnish ingredients. Decorate platter with pineapple. Makes 4 servings. Garnish 10 stalks lemongrass 12 green onions, thinly sliced crosswise 1 cup oil 1/4 cup chopped roasted unsalted peanuts 1 1/2 tablespoons sugar 1/2 teaspoon salt Cut off and discard leafy portion of lemongrass stalks. Thinly slice remaining solid portion of stalks crosswise. Heat oil in skillet. Add lemongrass and fry until lightly browned. Remove with slotted spoon and drain on paper towel. Add green onions to oil and fry until crisp. Drain on paper towel. Combine lemongrass, green onions, peanuts, sugar and salt.

•  BEEF SALAD WITH EGGPLANT (Yam Nua Maku An) 1/2 cup water or beef stock 1 cup thinly sliced tender beef 4 small round green Thai eggplants, cut into wedges 2 stalks lemongrass, solid portion only, thinly sliced 3 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons nam prik pao (Thai chile paste) 1 teaspoon sugar 1 teaspoon Thai chili powder 2 shallots, thinly sliced 2 tiny Thai chiles, chopped 20 mint leaves Bring water to boil in wok. Add beef and simmer until cooked. Remove with slotted spoon and place in salad bowl. Add eggplant to water and cook until slightly softened. Remove with slotted spoon and set aside. Add liquid in wok to beef. Combine lemongrass, lime juice, fish sauce, nam prik pao, sugar and chili powder, add to beef and mix. Add eggplant, shallots and chiles. Just before serving, stir in mint leaves. Makes 4 servings. Note: Commercial brands of nam prik pao can be extremely hot. For milder flavor, reduce quantity to 1 tablespoon or less. Eliminate chiles, if desired.

•  EGGPLANT FRIED WITH CURRY POWDER (Makua Yao Pad Pong Gari) 5 cloves garlic 4 tiny Thai chiles 1/4 cup oil 1 tablespoon Madras curry powder 2 salted duck egg yolks, crushed 4 Oriental eggplants, quartered lengthwise and cut in 3-inch pieces 1/3 cup oil from nam prik pao (Thai chile paste) 1/2 onion, thinly sliced 2 green onions, cut in 3-inch lengths 2 small mild chiles, quartered lengthwise 1 tablespoon fish sauce 1 teaspoon sugar Pound garlic and Thai chiles together in mortar. Cook mixture in hot oil in skillet 2 minutes. Mix in curry powder and crushed egg yolks. Add eggplant and nam prik pao oil. Fry until tender. If mixture is too dry, add dash water. Add onion, green onions, quartered chiles, fish sauce and sugar and cook briefly before serving. Makes 4 servings. Note: Commercial bottled nam prik pao may yield 1 tablespoon or less oil. Add vegetable oil to make 1/3 cup.

•  CREAM OF GINGER SOUP WITH CORN AND LEMONGRASS 2 tablespoons butter 1 cup finely chopped yellow onions 2 tablespoons finely chopped lemongrass 2 tablespoons finely chopped shallots 1 tablespoon finely chopped ginger root Kernels cut from 6 to 8 ears corn 1 quart chicken stock Salt Freshly ground white pepper 1/4 cup milk 1/4 cup cream 2 teaspoons sugar 2 teaspoons Chinese chile bean paste or less to taste Cilantro leaves Heat butter in large saucepan. Add onions, lemongrass, shallots and ginger root and cook over low heat 2 minutes. Add corn and cook 1 minute longer. Add chicken stock and bring to simmer. Cook over low heat about 5 minutes. Season to taste with salt and white pepper. Add milk, cream and sugar. Remove from heat and cool to room temperature. Puree soup in blender in several batches, allowing 2 to 3 minutes blending for each. Return to saucepan and bring to simmer. To serve, turn into large tureen. Place chile bean paste in center and stir to make swirling pattern. Or serve in individual bowls, adding 1/4 teaspoon or less chile bean paste to each. Garnish with cilantro leaves. Makes about 2 quarts.

•  GREEN PAPAYA SALAD (Som Tham Mara Gor) 2 teaspoons raw peanuts 2 medium cloves garlic 2 to 4 tiny Thai chiles 1/2 cup large dried shrimp, about 1 1/2 ounces 1/2 cup green beans (cut in 1 1/2-inch lengths) 2 cups shredded green papaya 4 large cherry tomatoes, quartered 1 teaspoon palm sugar 2 tablespoons plus 2 teaspoons lime juice 2 tablespoons fish sauce Iceberg lettuce or romaine Place peanuts in skillet and dry roast over medium-low heat until brown, about 10 minutes, stirring frequently. Do not allow to burn. Turn peanuts into mortar and pound into small pieces. Remove from mortar and set aside. Place garlic and chiles in cleaned mortar. Pound into tiny pieces. Add dried shrimp and pound until flattened into soft, crumbly pieces. Gradually add green beans and papaya and pound to crush slightly and soften. Add cherry tomatoes and palm sugar. Lightly pound to release some of tomato juices and to dissolve sugar. Turn ingredients from mortar into bowl. Add lime juice, fish sauce and peanuts and stir to mix. Turn out onto platter lined with lettuce. Makes 4 servings. Note: Shredded carrot may be substituted for green papaya. Or substitute 2 tablespoons carrot for 2 tablespoons of the papaya to add color to salad.

• SWEET BASIL'S LEMONGRASS DRINK (Nam-Takrai) 1 pound lemongrass stalks 2 quarts water 1 cup sugar 1 teaspoon honey Cut off and discard leafy portion of lemongrass stalks. Pound lower solid portion to bruise and release flavor. Combine water and lemongrass in large saucepan or pot. Bring to boil. Cover and boil 25 minutes. Strain out lemongrass. Add sugar and honey and stir until blended. Serve hot. Or allow to cool and serve over ice. Makes 8 servings.

•  RICE AND LONGAN DESSERT (Khao Nieo Piak Lamyai) 5 cups water 1/2 cup glutinous rice 1 cup canned longans with syrup 3/4 cup sugar 1 cup thick coconut milk 1 teaspoon salt Bring water to boil in large saucepan. Add rice and cook 10 minutes. Remove from heat, cover and let stand 20 minutes. Add longans with syrup and sugar and mix well. Cool. Combine coconut milk and salt. Serve rice mixture in individual bowls. Top each with spoonful of salted coconut milk. Makes 5 1/4 cups or 6 to 8 servings.

• SPICY GROUND MEAT(Laab) 2 tablespoons lemon juice 3 tablespoons chicken stock or broth 2 tablespoons fish sauce 1/2 to 1 teaspoon chili powder 1/4 pound skinned boneless chicken breast, minced or ground 2 shallots, chopped 1/2 stalk lemongrass (lower solid portion only), finely sliced 1 kaffir lime leaf, finely sliced 1 tablespoon Browned Rice 1 small green onion, chopped Lettuce Cilantro Combine lemon juice, stock, fish sauce and chili powder in small skillet and heat quickly. Add chicken and cook until meat is opaque and cooked through, stirring briskly. Add shallots, lemongrass, lime leaf, Browned Rice and green onion and cook few seconds longer. Turn into lettuce-lined dish and garnish with cilantro. Makes 4 servings Browned Rice 1 tablespoon rice Cook 1 tablespoon rice in ungreased skillet until lightly browned, about 4 to 5 minutes, stirring constantly to prevent burning. Coarsely grind rice in spice grinder or food processor.

•  ISDA KILAWIN (Marinated Raw Fish) 1 1/2 cups sliced fresh tuna or sea bass 1 cup cider vinegar Juice of 3/4 lemon 1 teaspoon salt 1/4 teaspoon black pepper 2 inches ginger root, peeled and shredded 1 onion, sliced 2 green onions, minced 1/3 head lettuce, shredded Soy sauce Sliced hot chiles Lemon wedges Place fish slices in bowl. Add vinegar and let stand 3 to 5 minutes. Drain. Add lemon juice, salt, pepper, ginger, onion and 1 green onion. Mix lightly by hand. Cover and refrigerate at least 8 hours or overnight. When ready to serve, place lettuce on platter or in shallow bowl. Place fish in mound on lettuce. Sprinkle with remaining green onion and soy sauce to taste. Garnish with sliced peppers and lemon wedges. Makes up to 4 servings.

•  BARBECUE RIBS ADOBO INGREDIENTS: 1/2 to 5 pounds country-style loin spare ribs 2 cups palm vinegar 1/4 cup water 1/4 cup soy sauce 2 tablespoons minced garlic 2 bay leaves 1 teaspoon salt 3/4 teaspoon whole black peppercorns 1/2 cup thick coconut milk Cut exterior fat from ribs. In large glass baking dish or enameled roasting pan, combine vinegar, water, soy sauce, garlic, bay leaves, salt and peppercorns in pan. Add ribs, turning in liquid to coat all sides. Marinate 1 1/2 to 2 hours at room temperature, turning ribs several times. Pour marinade into wide pot or 2 deep skillets with lids. Heat liquid to boiling, add ribs, cover and simmer about 1 hour, turning once until ribs are almost completely tender. Add coconut milk and simmer about 15 minutes longer until ribs are tender but not falling from bone. Remove ribs from pan and boil sauce to reduce it to about 3/4 cup. Strain sauce. Ribs may be prepared to this point up to day ahead. Bring ribs and sauce to room temperature. Brush ribs with sauce and place on barbecue grill over very hot coals. Cook, turning once and basting with any remaining sauce until outside is slightly crispy, 1 to 3 minutes each side. To broil, preheat broiler. Baste ribs with sauce. Place ribs on rack about 2 1/2 inches from heat source and broil at medium-high heat until slightly crispy, about 1 1/2 minutes on each side. Makes up to 6 servings. Tip: To remove thick coconut milk from canned coconut milk, first chill. Then, without shaking can, open and scoop thick portion out, leaving watery portion behind.

•  BEEF SHORT RIBS IN MONGO Ingredients: 1 cup dried mongo beans 2 pounds beef short ribs, cut between bones and into 2-inch pieces 1 quart water Beef broth 1 tablespoon corn oil 1 tablespoon minced garlic 1/4 cup chopped onion 1 1/2 tablespoons bagoong alamang (shrimp paste) 1 1/2 tablespoons patis (fish sauce) 3/4 teaspoon ground black pepper 2 cups fresh leafy green vegetable such as spinach or Swiss chard Cover mung beans with warm water and soak overnight in pot. Place ribs in large pot. Add water and 1 1/2 cups beef broth. Cover and boil 1 1/2 hours. Skim fat from broth. Set ribs and broth aside. In large, heavy bottomed pot, heat oil over medium heat. Add garlic and onion and saute until transparent. Stir in bagoong. Add mung beans and 3 1/2 cups reserved broth and simmer 20 minutes. Stir in patis and pepper. Add short ribs and simmer until ribs are heated through. Add vegetable and stir 1 minute. Serve immediately. Serves 6 to 8.

•  CHICKEN AND PORK APRITADA Ingredients: Oil 1 1/2 teaspoons minced garlic 1 large onion, sliced 3 tomatoes, sliced 1/2 cup canned tomato sauce Salt, pepper 1 pound chicken parts 1 pound lean pork meat, cut into cubes 6 tablespoons vinegar 1 cup water or chicken stock 3 green peppers, sliced in strips 2 tablespoons fine dry bread crumbs Fried Potatoes Heat 2 tablespoons oil and add saute garlic, onion, tomatoes and tomato sauce. Season to taste with salt and pepper. Add chicken, pork and vinegar. Simmer 5 minutes. Add enough water to almost cover, about 1 cup. Cover and simmer 55 minutes or until meats are tender. (Remove cover and boil gently until sauce is slightly reduced if too much, or add water if necessary.) Add green peppers and bread crumbs to thicken. Simmer 5 minutes or until green peppers are tender-crisp. Remove from heat and garnish with Fried Potatoes. Serves 6 to 8 people. Preparation For Fried Potatoes 4 medium potatoes Oil for frying Scrub potatoes and peel. Heat about 2 inches oil in skillet or wok and deep-fry potatoes until golden brown. Drain on paper towels.

•  STUFFED SHRIMP ROLLS 1 pound lean ground pork (substitute can be ground chicken, turkey or beef) 1/4 pound peeled and deveined shrimp, minced 1/4 cup minced onion 1/2 cup minced water chestnuts 1/2 cup minced carrots 1/4 cup minced green onions 1 tablespoon dry Sherry 1 tablespoon roasted or dark sesame oil 1/4 cup Shiitake mushrooms, soaked, drained and minced 1/2 teaspoon minced ginger root 1 whole egg 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 1 package (30 to package, 6-inch square) thin egg roll wrappers, cut in halves lengthwise 60 medium raw shrimp, peeled, deveined and butterflied leaving tails Egg wash made by blending 1 egg with 1 teaspoon water Oil for deep-frying Sweet and Sour Sauce (or can buy bottled sauce in any Asian supermarket) Shrimp Roll Preparation: In bowl combine ground pork, minced shrimp, onion, water chestnuts, carrots, green onions, Sherry, sesame oil, mushrooms, ginger, 1 egg, salt and pepper. Mix well. On shorter end of each half of egg roll wrapper, place whole shrimp with tail sticking out from wrapper. Place tablespoon of stuffing on center of shrimp body. Fold down long side of wrapper and roll from short end side to reach other end. Brush edge with egg wash to seal. Heat oil in skillet to 350 degrees. Deep fry rolls until golden brown, about 5 to 6 minutes. Drain on paper towels. Serve warm with Sweet and Sour Sauce - see preparation below. Sweet and Sour Sauce Ingredients: 2 tablespoons dark soy sauce 2 tablespoons Sherry 1/4 cup catsup 1/4 cup sugar 1 cup chicken stock 1/4 cup coconut palm vinegar or cider 1 tablespoon minced ginger root 1 teaspoon roasted sesame oil 1/2 cup canned crushed pineapple 1/2 teaspoon chile garlic paste, optional 2 tablespoons cornstarch dissolved in 2 tablespoons cold chicken stock Sauce Preparation: In saucepan combine soy sauce, Sherry, catsup, sugar, chicken stock, vinegar, ginger and sesame oil. Bring to boil. Simmer and stir in pineapple, chile garlic paste and cornstarch. Cook until thickened, about 2-4 minutes.

•  COCONUT CHOCOLATE-CHIP COOKIES INGREDIENTS: 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 1 teaspoon vanilla extract 1 large egg, at room temperature 1 1/2 cups shredded coconut, fresh or frozen 1 cup chocolate chips Preheat oven to 325 degrees. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil. Sift the flour and baking soda together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar and vanilla together in a medium-size mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl with a rubber spatula. Add the egg and mix for 20 to 25 seconds. Add the dry ingredients on low speed and mix until blended, 20 to 25 seconds. Add the coconut and chocolate chips; blend until they are mixed in, roughly about 10 - 15 seconds. Drop the dough by heaping tablespoonsful about 2 inches apart onto the prepared cookie sheets, then flatten them with your fingers to about 2 inches in diameter. Bake the cookies until they are firm to the touch and golden around the edges, 20 to 25 minutes. Allow them to cool on the cookie sheets. Makes about 3 dozen cookies

• CARNE ASADA (Beef in Lemon Sauce) INGREDIENTS: 1 pound top sirloin steak 2 tablespoons oil 2 cloves garlic, chopped 1/4 cup soy sauce 1 large onion, sliced 1 lemon, cut in 3 wedges 1 1/2 cups meat stock or water Salt 1 tablespoon cornstarch 3 tablespoons water 1 green onion, minced Cut steak in thin strips 2 1/2 - 3 inches long. Heat oil in large skillet. Add meat, small portion at time. Add garlic and saute with meat for 2 minutes. Mix in soy sauce. Add sliced onion and cook 1 minute. Squeeze lemon over mixture and add lemon wedges to skillet. Add stock and mix. Season to taste with salt. Discard lemon. Mix cornstarch and water. Stir into mixture and cook, stirring until sauce thickens. Garnish with green onion. Serve with rice. Serves 4 prople.

•  CHICKEN RELLENO INGREDIENTS: 1 chicken (about 3 lbs.) Salt and pepper (approx. to taste) 1 - 2 tablespoons soy sauce 2 tablespoons lemon juice 3/4 pound ground pork 1/4 pound lean bacon, chopped or coarsely ground 6 ounces shredded Cheddar cheese 1/2 cup raisins 3 tablespoons sweet pickle relish 1 egg 1 carrot, cooked and cut julienne, or 1/2 cup green peas, cooked 3 ounces cooked ham, cut julienne 2 Spanish chorizo de Bilbao or pepperoni, approx. 5 ounces 2 hard-cooked eggs, cut in halves 1 to 2 tablespoons butter, melted Bone chicken for stuffing, leaving wing and drumstick bones intact. Rub chicken with salt and pepper to taste, soy sauce and lemon juice. Let stand at least 30 minutes - Refrigerate if longer. Combine ground pork, bacon, cheese, raisins, pickle relish and egg. Mix well. Place chicken on board, skin side down. Place half of stuffing in boned cavity of chicken. Arrange carrot and ham strips, sausage and egg halves in rows on top of pork mixture. Cover with remaining mixture, stuffing boned thighs. Bring 2 cut sides of chicken together. Fasten edges at one-inch intervals with wood picks or skewers, then lace with string. Turn bird over and mold it back to resemble original shape. Tie legs with string and tuck wings akimbo. Place on rack in roasting pan and cover with foil. Bake at 350 degrees 30 minutes and remove foil. Continue baking additional 1 hour or more until golden brown, basting with melted butter. Collect drippings, if desired, and make flour gravy. Remove skewers and string. Serve in platter garnish as desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or crosswise slices, starting from wing sides. Serves 10 to 12 people.

•  Mango Sorbet 2 large ripe mangoes 6 tablespoons sugar 1/4-cup light corn syrup Cut four lengthwise slits through the mango skin. Peel off the skin and discard. Slice the flesh from the large flat pit. Place sliced mango in a food processor fitted with the metal blade or in a blender. Puree until smooth enough. Add the sugar and corn syrup and blend well with puree. Transfer the puree into a bowl and refrigerate until cold, approximately an hour. Place mixture into an ice-cream maker and process according to the instructions. Transfer the sorbet to a plastic container and cover with lid. Freeze between four to five hours before serving.

•  Coconut Cream Pie INGRDIENTS (for 1 (9-inch) pie): 1 (9-inch) pie crust, baked and cooled FILLING 2/3 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 cup canned unsweetened coconut milk 1 1/2 cups whole milk 4 large egg yolks 3 tablespoons unsalted butter 2 teaspoons vanilla extract 1 1/2 cups sweetened shredded coconut, toasted (divided use) TOPPING 1 1/2 cups heavy cream 2 tablespoons confectioner's sugar 1 teaspoon vanilla extract Freshly grated nutmeg, for garnishing To make the filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whip 1/4 cup of the coconut milk to form a smooth paste. Whip the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking regularly. Remove the pan from heat. In a medium bowl, whisk the egg yolks until smooth. Whip about 1/2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whipping constantly. Continue to boil, about 1 minute, or until quite thick. Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whip in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the 1/4 cup toasted coconut for garnishing later). Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 - 5 hours, or until thoroughly chilled. To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for approx. 30 seconds. Increase the speed to medium-high and add the confectioners' sugar and vanilla. Whip well. Remove the plastic wrap. Spread the whipped cream over the chilled pie and, using a rubber spatula, sweep into dramatic swirls. Sprinkle top with the nutmeg and the reserved toasted coconut. Serve immediately else refrigerate until ready to serve.

•  DAING NA BANGUS (Fried Marinated Milkfish) INGREDIENTS: 1 to 1 1/2 pounds boneless milkfish, butterflied 2 to 3 tablespoons cider vinegar 2 cloves garlic, crushed Salt, pepper Oil for deep-frying Combine fish with vinegar, garlic and salt and pepper to taste in container with lid or anything that can be covered with plastic wrap. Cover tightly and marinate in refrigerator. Heat oil in deep-fryer until hot. Fry whole fish until golden brown and crisp on outside. Makes 2 to 3 servings.This dish is traditionally served with fried rice. Note: Milkfish is available in Asian markets - trout may be substituted. Clean fish and cut on bellyside to butterfly open. Remove bones.

• MANGO MOUSSE (can be peaches if not available) INGREDIENTS: 1 small package peach or apricot jello 1 cup boiling water 2 large (28-ounce) cans sliced mangoes, drained of juice (peaches may be substituted) 1 cup milk 2 packages unflavored gelatin 1 cup cold water Flesh of two ripe mangoes 1 cup heavy cream Sugar to taste Dissolve jello in boiling water, set aside. Purée the canned mangoes (or peaches)with milk in food processor or blender. Mix unflavored gelatin in a small pan with cold water and heat in a double boiler (or in a larger pan over simmering water) until dissolved. Add gelatin to mango mixture and blend well. Add dissolved jello and blend once more. Pour into 8-cup mold and refrigerate until set. Mix purée fresh mango with heavy cream and a small amount of sugar to taste in a blender. Serve mango cream with the mousse on top. Serving good for 8 people.

•  BISTEK (Fried Marinated Beef) INGREDIENTS: 1 pound beef sirloin 1 tablespoon soy sauce 1 tablespoon olive oil 1 large onion, cut in thin(rounds) 2 teaspoons sugar 1 teaspoon ground black pepper Lemon wedges (Kalamansi if available) Slice the meat very thinly against the grain, and pound (and tender) to make it thinner. Place in a deep dish and add soy sauce, cover and refrigerate. Marinate overnight. Heat the oil and fry the beef on high for no more than 3 minutes per side. Remove beef from the pan with a slotted spoon, then put the onion in the pan and fry until browned, approx. 8-10 minutes. Return the meat to the pan, and add sugar and pepper, stir until mix. Squeeze liberally with lemon and serve. Good for 4 people.

•  Coconut Ice Cream INGREDIENTS: 1 1/4 cups packed sweetened shredded coconut 1 1/2 cups half-and-half 3/4 cup canned sweetened cream of coconut 6 egg yolks 1/3 cup sugar 1 1/2 cups heavy cream 1/2 cup toasted shredded coconut (if available) Place the sweetened shredded coconut in a large and heavy saucepan over medium-high heat. Stir the coconut until it begins to brown, approximately 7 minutes. Add the half-and-half and bring to a simmer. Remove from the heat, cover and let stand for about 30 minutes. Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut. Return the coconut milk to the same saucepan and place over medium-high heat. Add the cream of coconut and bring to a simmer. Remove from the heat. In a metal bowl, whisk together the egg yolks and sugar until blended. Gradually pour the hot coconut-milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium heat. Cook slowly and stirring continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it. Cook for about 5 minutes - do not allow to boil. Pour the custard through the medium-mesh sieve set into a clean bowl. Add the cream and stir well. Refrigerate the custard for about 1 hour. In an ice cream maker, move the custard and process as per manufacturer's instructions. Transfer the ice cream to a container; cover and freeze until it becomes firm, at least 4 hours or for up to 3 days. Stir in toasted coconut, if desired, toward end of freezing process. Makes 4 or more cups, serves 6 to 8.

•  DINUGUAN (Pork Blood Stew) INGREDIENTS: 3 cups cubed boneless pork 1/2-inch cubes 1 1/2 cups pork blood 3 tbs. oil 1/2 cup vinegar 1 cup water 1 tbs. salt 1 medium onion sliced 3 cloves garlic crushed 2 pcs. hot peppers chopped In a pot, place the pork and add the vinegar mixture. Bring to a boil and simmer. Cook until the pork is tender - approximately an hour. Heat a frying pan and add the oil. Sauté the onion and garlic until the onion is clear. Add the oil, garlic, and onion to the boiled pork and continue cooking for 5 to 10 minutes. Puree the pork blood in a food processor. Add pureed blood to the pork little by little at a time, continously stirring the mixture while adding, and then bring to a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Serve hot.

•  Beef Empanada (Chicken, Pork) Ingredients: Beef Filling 1 ½ lb. Lean ground Beef 1 onion, slice ½ cup raisins 1 lg. Potato. Grated 1 tbs. Vegetable oil salt and pepper to taste Cook Lean Ground Beef. Drain fat. Set meat aside. Sauté onion in oil over medium heat for 1 min. Add ground beef, potato, raisins, salt and pepper. Cover and simmer for 20 min. Stir occasionally. Remove and set aside. Pastry Recipe Ingredients: 3 cups flour 2-1/2 tbs. Sugar 3/4 tsp. Salt 1/2 cup water 3/4 cup vegetable shortening 3 egg yolks Mix flour, salt and sugar in a bowl. Put in shortening with a pastry blender until mix. Mix egg yolks and water ,blend into flour mixture until it turns into dough. Add little more water if dough is still crumbly refrigerate for 30 min. With a rolling pin, roll dough thinly , ¼ Inch thick in a lightly floured board. Final Step: Roll up dough to a long thin roll. Cut into slices about 1-inch thick. Flatten each slice thinly into a circle about the size of a small saucer. Fill middle of round dough with filling. Fold to a half circle and press edges firmly with tines of a fork to seal. Repeat procedure with remaining pastry and filling. Deep fry in vegetable oil over medium heat until golden brown.

• Avocado Shake INGREDIENTS: 1 ripe avocado 1 cup evaporated milk 1 cup ice 3 tablespoons sugar Scoop the avocado from the pulp and into a blender. Add the milk, ice and sugar to desired taste. Blend until pureed.

•  Ginataang Adobo INGREDIENTS: 1 (3 1/2-to 4-pound) chicken, cut into serving pieces 1 cup soy sauce 1/3 cup vinegar 1 head garlic, cloves separated and crushed Dash black peppercorns 1 bay leaf Sliced jalapeno or Thai chile, optional 2 tablespoons sugar 1 (19-ounce) can coconut milk Place the chicken in a bowl or dish. Combine the soy sauce, vinegar, crushed garlic, some peppercorns, the bay leaf and optional chile. Pour over the chicken and marinate overnight in the refrigerator. The following day, heat the grill to medium-high. Remove the chicken from the marinade; reserve the marinade. Grill the chicken until browned, about 5 minutes a side. Add the browned meat to a pot with the marinade and bring to a rapid boil. Boil a couple of minutes (to kill off any bacteria, or if you prefer, you can make a new batch of sauce with fresh soy sauce and vinegar). Reduce the heat and simmer the chicken until the juices run clear when the chicken is pierced with a fork, about 30 minutes. Add the sugar, then taste. The adobo should not be too sweet, but adding sugar reduces the salty taste. If the sauce tastes too strongly of vinegar, remove some of the marinade and add soy sauce. (The stew should taste strong because it will be diluted with coconut milk.) Add the coconut milk and stir until the color of the stew is light brown. Serve with white rice.

•  Longganisa (Filipino-style Sausages) INGREDIENTS: Mixture of 30% ground beef and 70% ground pork For every 2.2 pounds (1 kilo) of mixture, add: 1 level tsp. ground pepper 2 level tsp. chopped garlic 2 1/2-level tbs. salt 1 1/2 tbs. sugar 1 1/2 tbs. soy sauce 2 tbs. vinegar 2 tbs. wine 1/8-level tsp. saltpeter sausage casings Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: With a small amount of water in a skillet. Place sausages and let boil for approximately 10 minutes. With a fork or knife, pierce casings. The longganisa is ready when juices flow out and turn into dark caramel color. The sausages should also turn the same color with some oil leaking out. Perfect for Sinangag (fried rice).

•  Ube Halaya INGREDIENT: 2 lb. Ube (purple yam) 250 g sugar 1 cup sugar (or as desired) 1 can condensed milk 2 cups coconut milk butter Boil yam until tender, cut into cubes, then grind in a food processor with sugar and coconut milk. Transfer to a sauce pan, add the condensed milk and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter and allow to cool. Serve with butter spread on top.

•  Nilagang Baka (Boiled Beef) INGREDIENTS: 1 1/2 lb. beef cut pieces 2 cubes beef bouillon or beef stock (plain water would suffice) 1 tsp. peppercorns 1 small onion chopped 2 medium-sized carrots cut into quarters lengthwise 3 medium-sized potatoes cut into quarters 1 small head of Bok Choy (pechay) (optional if not available) I small head of cabbage cut into quarters salt and pepper to taste Boil beef, peppercorns and onions in a pot with enough beef stock to cover to meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more. After 30 minutes of boiling or when meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 to 10 minutes. Serve with rice.

•  Chicken Mami (Pork or beef can be substituted for chicken) 6 cloves garlic, crushed 1/2 lb Chinese-style thick wheat noodles(mami) or 1/4 lb. wide egg noodles 1 cup diced, cooked chicken 1 hard boiled egg, chopped 1/4 cup vegetable oil 1/4 cup green onion, finely chopped 5 cups chicken broth 1tbs. fish sauce 1/4tsp. salt 1/2tsp. black pepper Heat the oil in a skillet and fry the crushed garlic until it is golden brown. Drain on paper towels, mince into fine pieces and set aside. Put the Chinese-style noodles (mami) in warm salted water to separate them. If using dried egg noodles, cook in salted, boiling water until the noodles are just tender. In a saucepan, bring the chicken broth to a boil. Stir in the fish sauce, then add salt and pepper. Pour the broth into each bowl and garnish with fried garlic. Serves 6-8 people.

•  Bachoy INGREDIENTS: 1tbs. vegetable oil 2 cloves garlic, minced 3/4 cup onion, chopped 1/2tsp. ginger, julienne 1/2lb. pork tenderloin, diced 1/2lb. pork liver, diced 1/2lb. pork kidney, white outer membrane removed, and diced 4 cups beef broth or water 1tbs. fish sauce 1tsp. salt 1/2tsp black pepper 1/4 cup green onions, finely chopped In a large pot heat the oil and saute the garlic, onions and ginger until the onions are transparent, about 2-3 minutes. Add the pork meat, liver and kidney and stir - fry for 5 minutes Add the broth or water, fish sauce, salt and pepper and bring to a boil. Lower the heat, cover, and simmer for 10 minutes Garnish with the choppped green onions. Serves 4-6 people. Optionals: Add 1/2 cup pork brains, cleaned and diced, in last 3 minutes of cooking. Add 2oz. of thin noodles to the soup in the last minute of cooking

•  Yema (Egg Candies) INGREDIENTS: 1 14 oz. canned condensed milk 2 eggs 1/2 cups sugar In a large bowl combine milk and eggs, mix well. Heat a large non-stick sauce pan and pour the mixture stirring occasionally until its becomes sticky Remove from heat and cool a little, then shape into small balls and roll into the sugar so it will not stick to your hands. Makes about 16-20 candies.

• Bukayo (Coconut Candy Bars) INGREDIENTS: 6 cups grated fresh coconut 3 cups powdered sugar 3/4 cups cornstarch 1 1/2 cups water Wax paper, cut into 48 strips, 4 inch long & 1 inch wide Using a large knife, chop the grated coconut fine. In a large bowl, mix the chopped coconut powdered sugar cornstarch and water together. Place the mixture in a double boiler over gently boiling water and cook until it reaches 200 F, using a candy thermometer, or until it no longer sticks to a finger when touched. Stir constantly to avoid burning. Pour the mixture onto a greased board or surface and roll it into a sheet 1/2 inches long, 3 inches wide and 1/2 inch thick. Set aside to cool and harden. Using a sharp knife, cut it into bars at intervals of 1/2 inch. Wrap each bar with a piece of wax paper and then store in an airtight container. Makes about 24 bars.

•  Achara (Pickled Vegetables) INGREDIENTS: 1-1/2 cups grated raw papaya 1/4 cup grated carrot 1/4 cup sweet red pepper, thinly sliced 1/2 cup vinegar 1/2 cup sugar 1/2 tsp. Salt 1/8 tsp. Black ground pepper 1 tsp. Finely chopped fresh ginger Mix grated papaya, carrot and sweet red pepper in a deep glass bowl. Set aside. Boil the vinegar, sugar, ginger, salt and pepper uncovered in a cooking pan for 2 - 4 minutes. Pour the vegetables mixture cover for 5 - 8 minutes, then remove from the pan to a glass bowl , let it cool and then refrigerate. Note: To grate raw papaya, peel off skin and cut lengthwise into four pieces - discard seeds. Wash papaya, dry and grate using a cheese grater.

•  Pipino Salad (Cucumber Salad) INGREDIENTS: 1 large cucumber 2 tbs. Vinegar 1/8 tsp. Salt 1tbs. Sugar 1 small tomato sweet red pepper In a bowl, combine vinegar, salt, sugar, tomato and sweet red pepper. Set aside. Peel cucumber, then slice thinly crosswise. Pour into the dressing mixture and refrigerate, then serve.

• Pan De Sal (Salted Bread) INGRDIENTS: 1 loaf frozen white bread dough 1/4 cup fine bread crumbs 1/4 tsp. salt Thaw dough at room temperature for several hours. On a lightly floured flat surface roll dough to form a cylinder about 2 inches in diameter. Combine bread crumbs and salt. Roll dough on crumb mixture. Cut into 1-1/2 inches pieces Lay cut out side in a greased cookie sheet. Cover with a dish cloth and let rise in a warm place for 1 hour and 15 minutes. Preheat over to 400 degrees F. Bake rolls for 15 to 20 minutes or until golden brown.

•  Chicken Tinola INGREDIENTS: 1 medium size chicken cut into serving pieces 1 medium size green papaya cut into 2 x 1 inch pieces (if 'Papaya' is not available use instead 'Chayote') 1 inch piece of ginger cut into thin strips 4 cloves garlic, crushed 1 stem of lemon grass 1 cup of pepper leaves (use a bunch of spinach if not available) Salt or fish sauce to taste Add all ingredients in a pot, except for the papaya. Put enough water to cover the chicken. Boil and simmer until the chicken is almost tender. Add the papaya or chayote and cook until it is tender. Add the pepper leaves or spinach. Add salt or sauce sauce to taste. Serve hot in a bowl.

•  GINATAANG MANOK Chicken in Coconut Milk INGREDIENTS: 1 chicken (2-3 pounds) cut into serving pieces 1 medium size green papaya cut into about (2 x 1 inch pieces) 1/4 cup vinegar 1/2 cup water 1 can coconut milk 1 inch piece of ginger cut thinly 1 teaspoon ground pepper 2 bay leaves Place all ingredients, except for the papaya, in a pot. Let simmer in medium heat for about 15 minutes. Add the papaya and continue to cook until the papaya is soft and the liquid has turned into a thick sauce. Salt to taste. Serve while hot.

•  PORK SARSIADO INGREDIENTS: 1 lb. pork 1/2 lb. peas 3 medium-sized bell peppers (2 red, 1 green) 2 tbs. flour 2 sliced tomatoes 1 sliced onion 3 cloves garlic, crushed salt to taste 2 tbs. cooking oil Sauté garlic, onions and tomato in oil. Add pork and cook until done. Add 2 cups water and boil for 5 minutes. Add peppers and peas and cook for 5-10 minutes. Add flour, stirring occasionally.

•  Calamari (Stuffed Squid) 2 pounds medium size squid 1/2 pound ground pork 1 onion, finely chopped 1 tomato, chopped 1 egg 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/4 cup soy sauce 1/4 cup vinegar 2 tablespoon vegetable oil 4 cloves garlic, crushed Remove the cellophane-like backbone from the squid which comes off readily by pinching and pulling it out. At the center of the head where the tentacles are is a single round beak, discard this. Remove the head and save it for later. Wash and drain well. Put aside. Mix the ground pork and the next 6 ingredients together. Stuff the squid with the pork mixture and secure the head with a toothpick. Put the stuffed squid in a pot and add in the garlic, soy sauce, vinegar and oil. Cook in medium heat for 15 minutes or until the only the oil remains. Serve hot on a platter (Optional: garnish with peperoncini).

• TAPSILOG (Breakfast Beef, Rice and Egg Plate) INGREDIENTS: 1 pound top sirloin, partially frozen 2 cups cooked rice, preferably day-old 5 eggs 4 cloves garlic, finely crushed 2 tablespoons vinegar (optional) 1 teaspoon sugar 1 to 2 tablespoons soy sauce Salt, pepper Oil Slice meat across grain at least 1/8-inch thick. Mix with 2 cloves crushed garlic, vinegar, sugar and soy sauce. Season to taste with salt, pepper. Cover and let stand in refrigerator overnight. Heat 3 tablespoons oil in large skillet over medium heat. Fry remaining garlic until golden brown. Add rice and fry, stirring constantly. Season to taste with salt. Make well in center and break in 1 egg. Stir quickly to blend, then stir-fry 5 minutes. Remove from heat and stir in green onions. Cover and keep warm in oven set on low. Heat oil in heavy skillet over medium-high heat. Fry several beef pieces to brown, stirring occasionally. Remove and keep hot. Fry remaining beef and keep hot. Cook remaining 4 eggs to desired style (sunny-side up, poached, scrambled or over-easy) and serve on 4 individual plates with fried rice and beef (tapa). Serve with diced or sliced tomatoes.

•  The Grill Chicken Vegetable Soup INGREDIENTS: 1/2 pound chicken thighs (2 thighs) Salt, pepper 1 teaspoon butter, melted 2 cups raw elbow macaroni 2 tablespoons minced shallots 2 tablespoons unsalted butter 2 quarts water 2 bay leaves 1/4 cup chicken bouillon powder 1 cup sliced onion (2-inch-long thin strips) 1 cup sliced celery (2-inch-long thin strips) 1 cup sliced carrots (2-inch-long thin strips) 1 cup sliced green beans (2-inch-long thin strips) 1 cup sliced leeks (2-inch-long thin strips) 1 cup sliced zucchini (2-inch-long thin strips) 1/4 cup diced tomatoes Salt Hot pepper sauce Parsley sprigs, for garnish Heat the oven to 325 degrees. Place the chicken in a 9-inch square baking pan and season the chicken to taste with salt and pepper. Brush with the melted butter. Bake until cooked through, 45 minutes. Refrigerate the chicken 30 minutes, then remove the skin and bones and shred into 1-inch pieces. Cook the macaroni in boiling water until al dente, 6 to 8 minutes. Drain and set aside. Cook the shallots in the butter in a large saucepot over medium heat until the shallots start softening, 5 minutes. Add the water, bay leaves and chicken bouillon powder and bring to a boil; boil for 5 minutes. Add the onion, celery, carrots and green beans and cook 3 minutes over medium-high heat. Add the leeks and zucchini and cook another 3 minutes, stirring occasionally. Add the chicken and return to a boil. Cook 3 minutes at medium boil then add the tomatoes. Season with salt and hot sauce to taste. Remove the bay leaves. To serve, place the cooked noodles on the bottom of each of 8 soup bowls and ladle 1 cup of soup over each. Garnish with parsley. Makes 8 servings.

• Sotanghon (Glass Noodle) Soup INGREDIENTS: 1/4 cup vegetable oil 6 cloves garlic, chopped fine 1 onion, diced 1 chicken, quartered 10 cups water 1 carrot, chopped 2 leeks, trimmed and chopped 2 stalks celery, chopped 1 teaspoon salt 2 tablespoons fish sauce 10 pieces dried mushrooms 1 8-ounce package glass noodles, soaked in water for 10 minutes In large stewing pot, saute garlic and onion in oil. Add chicken and cook 5 minutes, turning occasionally. Pour in water and add vegetables. Bring to boil. Cook chicken until tender, then remove and pull meat from the bone; set meat aside. Strain broth. Press vegetables through sieve and collect runoff in pot (discard vegetables). Add salt and fish sauce to pot and stir. Add chicken, mushrooms and glass noodles. Boil for 10 minutes and serve hot. Serves 6 - 8 people.

•  Tiramisu INGREDIENTS: 8 ounces nonfat or light sour cream 1/2 cup unsifted confectioners' sugar 3 ounces reduced-fat cream cheese 1 teaspoon vanilla extract 8 ounces frozen fat-free or light whipped topping, thawed (about 3 cups) 9 ladyfingers 1/4 cup strong cold coffee 1/4 cup coffee-flavored liqueur or 1/4 cup coffee 2 tablespoons sugar 1 to 2 tablespoons unsweetened cocoa powder In a medium mixing bowl, beat sour cream, confectioners' sugar, cream cheese and vanilla with an electric mixer on medium until smooth. Using a rubber scraper, fold in whipped topping until well blended. Break ladyfingers into bite-size pieces; arrange half in an 8-inch square baking pan. In a small bowl, stir together coffee and liqueur. To assemble, drizzle half the coffee mixture over ladyfingers. Spoon half the sour cream mixture evenly on top, then sprinkle with half the cocoa powder. Repeat. Cover with plastic wrap and refrigerate for 8 to 48 hours.

• Ginataang Mais (Corn with coconut milk) INGREDIENTS: 3 ears young corn or 1-1/2 cups creamed corn 1 cup coconut milk 3/4 cup sugar 3/4 cup sweet rice (sold in Oriental markets) Remove corn kernels from cob if using fresh corn. In a pan, combine coconut milk, 6 cups water, sugar, and sweet rice. Simmer for 20 to 30 minutes or until all liquid is absorbed and rice is soft. Add corn and simmer another 10 to 15 minutes or until corn is mushy. Serve hot or cold, good for 6 to 8 people.

•  Fish Escabeche INGREDIENT: 2 pounds sea bass or red snapper (other fishes will do) 1 cup cider vinegar 1 cup water 1/2 cup sugar 2 cloves of garlic, crushed 1 small onion, diced 2 tablespoons ginger, cut juliene style 1 bell pepper, cut in thin strips 2 cups shredded green papay (Sayote if papaya is not available) Salt Clean the fish and salt it. Fry on a non-stick skillet, set aside. Saute garlic until brown.Then add the onion and cook until it is transparent. Add sugar, vinegar, water and ginger. When its boiling, add the fried fish and the papaya. Add salt or fish sauce to taste. Serve piping hot.

•  GINISANG AMPALAYA WITH BAGOONG INGREDIENTS: 2 large ampalaya (bitter melon) sliced 1/2 lb boneless pork 1/4 lb shelled medium shrimp 1 garlic clove, crushed 1 medium tomato, ripe,finely sliced 1/8 tsp pepper 2 tbsp Bagoong 2 tbsp vegetable oil 1 small onion, finely sliced 1/2 tsp MSG (monosodium glutamate)- Optional 1 hot medium pepper, sliced - Optional 1. In a hot oil, lightly brown garlic, add onion, stir until cook. 2. Add tomatoes and stir-cook until mushy. 3. On high heat, add pork pieces and stir-cook for 5-7 minutes or until pork is no longer pink. 4. Add about 1/4 cup water, cover and cook over medium heat for 10 minutes or until pork is tender. 5. Add shrimps, MSG (optional), pepper, and bagoong and stir-cook for 5 minutes. Add seasoning to taste. 6. Add thinly sliced ampalaya and cook for 2-3 minutes. Do not overcooked Ampalaya. 7. Add hot medium pepper (optional). Serve while hot. Serves 4-6.

•  KILAWING TAHONG 1 - 1 1/2 lbs Tahong (Mussels) 1 clove garlic, minced 1 tbsp minced Luya (ginger) 2 tbsp vinegar 1 tbsp lemon juice Salt and pepper Chopped green onion Hot pepper (optional) 1. Boil the mussels once, then remove water and shells. 2. Mix the rest of the ingredients excluding green onion, and marinate for about 2 hours. 3. Simmer in a pan for about 5 minutes. 4. Place on a serving dish and sprinkle green onions on top. Serves 4-6 persons. a href=#top>RETURN TO TOP

•  BICOL EXPRESS WITH EGGPLANT AND SHRIMP INGREDIENTS: 1/4 cup cooking oil 1 tbsp chopped garlic 1/2 cup chopped onion 1/2 cup Bagoong Alamang (Shrimp paste) 12 jumbo shrimps 1 cup pork, sliced 2 cups coconut cream 1 cup fresh hot green pepper, sliced diagonally in 1/4 inch strips (elongated variety of pepper) 1/2 cup fresh red hot pepper sliced diagonally in 1/4 inch strips (elongated variety of pepper) 6 slender eggplants (Japanese) sliced diagonally in 1/4 inch strips Saute garlic in hot oil. Add onions and cook till translucent. Add Bagoong Alamang. Stir continuously for 5 minutes. Add pork and stir till covered by mixture (for about 10-15 minutes). Add shrimps and stir continuously until they are all cooked and appeared red in color. Pour coconut cream and stir continuously till it is thickened. Add hot green pepper and red pepper. Cook for 5 more minutes. Add sliced eggplants and continue cooking for about 15-20 minutes or until eggplant is cooked.

•  PANCIT MOLO (FILIPINO DUMPLING SOUP) INGREDIENTS: Filling: 1/2 pound ground pork 1/2 cup cooked and shredded chicken meat 1 egg 3 tablespoons green onions, chopped 1/2 pound shrimp, peeled, de-veined and chopped 3 tablespoons garlic, minced 1/2 cup onions, diced 1/4 cup water chestnuts, diced 1/2 cup sesame oil 1 teaspoon salt 1 teaspoon pepper 1 tablespoon soy sauce 24 won ton wrappers Broth: 2 tablespoons garlic, crushed 1/2 cup onions, chopped 3 tablespoons vegetable oil 12 cups chicken broth 4 tablespoons fish sauce 1 teaspoon salt 1 teaspoon pepper cup green onions, finely chopped Combine and mix well all the filling ingredients. Divide into 2 parts: one part will go into the broth, the other half part will fill the wonton wrappers. Place 1 tablespoon of filling in the center of each wonton wrapper. Fold over one corner of the wrapper until it meets the opposite corner. Seal edges with water. Set aside until ready to add to the soup. Saute garlic and onions in vegetable oil. Add the remaining mixture and cook for about 5 minutes. Add in the chicken broth and fish sauce. Bring to a boil. Add the stuffed wontons. Boil for about 10 to 15 minutes, stirring occasionally. Add salt and pepper. Ladle into individual bowls and garnish with green onions. Will serves 4 to 6.

•  RELLENONG TALONG (STUFFED EGGPLANTS) INGREDIENTS: 2 medium Asian eggplants, halved lengthwise 2 tablespoons vegetable oil 1 clove garlic, minced 1 onion, finely chopped 1 tomato, chopped 1 pound ground beef 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar 2 eggs 1 cup bread crumbs 1 cup oil for frying Place eggplant halves on rack with skin up. Broil about 6 inches away from heat for 15 minutes or until tender. Turn eggplants to cook the other side. Then let cool. Heat the vegetable oil and saut garlic, onion and chopped tomatoes in it. Then add the ground beef and cook, stirring for 5 minutes or until meat is brown. Drain excess oil. Season with salt, pepper and sugar. Let it cool slightly before adding 1 egg and blending the mixture thoroughly. Divide into 4 equal parts. Peel, split and spread eggplant. Top each with one portion of the meat mixture and spread over. Beat remaining egg. Dip into egg, covering the entire eggplant and the filling. Coat eggplant with bread crumbs. Let stand for at least 10 to 15 minutes to set. Heat oil in skillet or fryin pan. Fry stuffed eggplant until golden brown. Serves 4 persons.

• SUMAN SA DAHON NG SAGING INGREDIENTS: 4 cups malagkit na bigas (glutinous or sweet rice) 1 can (14 oz) coconut milk (only the thick part; drain water) White sugar Dahon ng saging (Banana leaves) 1/4 tsp anise (optional) Soak "malagkit na bigas" in water overnight with water to the top of the rice. Drain water completely in the morning. Prepare the banana leaves by running on fire (oven top) till limp or wilted. Mix the well-drained "malagkit" with coconut milk and anise. Spoon desired amount of mixture into banana leaves. Sprinkle white sugar on top of the ready to roll mixture. Fold to a half or simply roll to wrap, then fold both ends and tie using small pieces of the banana leaves. Wrap and tie securely to prevent bursting during boiling. Boil 2-3 hours on medium heat. Check one on top to see if done before or after the hour. Add more water if the water in the pan is getting low. Should make 30 pieces or more Sumans of 4-5 inches long and about a quarter-size round.

•  MENUDO INGREDIENTS: 1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsp achuete seeds (achuete ~ see below) 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsp.. salt 1/8 tsp. pepper Get color from achuete seeds - Place seeds in 1/3 cup water and stir around -water should turn red. Discard achuete seeds when done. Sauté garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water. Add liver when potatoes are cooked. Season as desired and bring to a boil. Serve hot with rice.

•  CRISPY PATA INGREDIENTS: 4 pig's trotters 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. MSG oil for deep frying Wash the pig's trotters (pig's feet) under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

•  LAING INGREDIENTS: 40 taro root leaves (dahon ng gabi), chopped 1/2 lb. shrimp, chopped 1/2 lb. pork, chopped 1 tsp. ginger, finely chopped 2 tbsp. bagoong according to taste 3 cups coconut milk 1/2 cup water siling labuyo according to taste (whole chili peppers) Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconut milk and water on top and let it boil until pork is tender. Add bagoong and siling labuyo, mix them well. Note: To make it more spicier, crush 'siling labuyo' and cook for another 5 minutes.

•  PASTILLAS DE LECHE INGREDIENTS: 1 1/2 cups fresh milk 3 Tbsps. sugar 1 tsp. butter 5 Tbsps. full-cream powdered milk 1/2 cup sugar for rolling pastillas •Boil milk and sugar into a paste. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).

• PORK BINAGOONGAN INGREDIENTS: 1 lb pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has turned brown. Add the rest of the ingredients and let simmer until pork becomes tender. If desired, reduce water. Serve with steaming white rice.

•  GINILING INGREDIENTS: 1 lb. ground beef 1 medium onion (yellow or red), sliced 1 clove garlic, crushed Cooking oil 1 medium sized green bell pepper, cored and sliced 1 medium sized red bell pepper, cored and sliced 1 jalapeno, cored and sliced (optional) green onions, sliced cilantro (kinchay), chopped about 2 tablespoons (optional) salt and pepper to taste Heat cooking oil in a pan, add garlic and sliced onion, saute until transparent. Add the green, red and jalapeno peppers, stir for about 1 minute. Add meat, stir, cook until brown (or until desired degree of color). Add cilantro and green onions. Salt and pepper to taste. Simmer for another minute or two. Serve hot with rice.

TERIYAKI STEAK

 

INGREDIENTS:

1 Flank steak (about 2 lb) 1 cup Soy sauce 1 cup White wine 1 cup Sugar 2 tb Grated ginger root 1 Minced clove garlic 1 Sliced small onion

 

Procedures:

Place meat in a large shallow glass baking dish.

Combine soy sauce wine and sugar and pour over meat. Place ginger garlic and onion on top of meat. Let stand 24 hours covered in the refrigerator. Turn once. Bring meat to room temperature and broil over hot coals 4-5 minutes per side. Slice across width of meat against the grain into thin strips for serving. You may substitute the powdered spices with fresh in the same amounts. Just mix them into the sauce before pouring over meat. Serves six people.

ARROZ ALA VALENCIANA

 

INGREDIENTS:

1 breast and 2 chicken legs 200 grams of pork 1 onion 2 pieces chorizo de Bilbao 1 can of green peas 2 pieces of red bell pepper 1.5 cups of rice 0.5 cup of glutinous rice (malagkit) 1 egg 4 cloves of garlic 2 medium-size tomatoes 1.5 spoons of pimiento Fish sauce, salt, ground pepper Cut the chicken and the pork to regular size, about 1.5 inches in length. Slice the chorizo sideways. Slice the onion, garlic and tomatoes. The bell pepper should be cut lengthwise.

 

Procedures:

Saute the garlic, tomatoes, and onion, chicken, and pork. Add fish sauce (patis). Cover for a few minutes. Add a cup of water. Allow to boil until the meat become a little tender. Mix in the chorizo, red bell pepper, and pimiento dissolved in water. Let boil. Add both the rice and the washed glutinous rice. Stir. Add enough water to cook the rice. Add salt and ground pepper according to taste. Cover the pot. Open and stir now and then so the rice won't stick to the bottom of the pot. When cooked add the green peas. Cover, then lower the heat. Decorate with sliced eggs prior to serving.

BURONG ISDA

 INGREDIENTS:

½ kilo milkfish or fresh water carp (well cleaned and scaled) 2 cups cold rice, not burnt 100 grams garlic (crushed) 100 grams ginger (minced) 100 grams red onion (chopped) 6 lime wedges Pinch of salt and pepper ½ cup patis (fish sauce) ½ cup white vinegar ½ cup water In a bowl, mix all ingredients by hand, mashing everything well. Pour into a big mouthed bottle. Stick fishes into the bottle. Seal the bottle well and keep for 1-2 weeks After 2 weeks the fish should be ready.

BOPIS

 

INGREDIENTS:

1 kilo pig's heart (clean, boiled and minced) 1 kilo pig's lungs (clean, boiled and minced) 1 head of garlic (minced) 1 onion (minced) 3 tablespoons oil 3 pieces red bell pepper (diced) ½-cup vinegar 1-cup stock ½ teaspoon hot chili pepper (minced) 2 tablespoons atsuete oil ½ teaspoon oregano 1 laurel leaf Pinch of salt & pepper

 

PROCEDURE: In a saute pan, heat oil, saute garlic and onion. Add the minced heart and lungs. Add salt & pepper to taste. Then add the oregano, laurel leaf, red bell pepper and vinegar. Bring up heat and let to boil without stirring. Stir in stock and hot chili pepper. Lower the heat and allow simmering until stock evaporates for awhile. Finally, add the atsuete oil. Serve piping hot.

MAJA BLANCA

 

INGREDIENTS:

½-cup cornstarch ½-cup white sugar 2-cups coconut milk coconut cream from 1 grated coconut

 

PROCEDURE:

COCONUT CREAM Extract coco cream and coconut milk from the grated coconut. Place grated coconut in a muslin bag wrung out of warm water. Twist the open end and squeeze out the coco cream without adding water. Set aside for cooking Latik. COCONUT MILK Add three potions of warm water and squeeze the bag of grated coconut with every addition of water. Cook coco cream in a frying pan over medium heat until oil and latik form. The latik should have a delicate, golden yellow color and must not be burnt. Transfer latik into a cool dish separate from oil or further heating will turn the latik to darker shade. Blend cornstarch and sugar thoroughly in a 1-quart bowl and add ¼-cup of coco milk. Boil the rest of the coco milk in a 2-quart saucepan. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils. Hold for 2-3 minutes to attain a cooked flavor of the starch. Pour while hot into two oiled cereal dishes. Cool completely. Cut into pie like wedges. Garnish each with latik. Serve warm or chilled.

PICHI-PICHI

Ingredients:

2 cups Cassava (finely grated) 2 cups White sugar 2 cups Pandan water 1 head Grated coconut

 

Procedure:

In a bowl mix cassava, sugar and pandan water. Pour into individual cup moulds of your choice. Steam for 45 minutes. Let cool it down. And then, sprinkle with grated coconut before serving.

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FOOD FOR THE GODS

Ingredients:

1 cup flour (sifted) ½ teaspoon baking powder (sifted) ¼ teaspoon baking soda (sifted) ¼ teaspoon salt ½ cup brown sugar ½ cup white sugar 2 whole eggs 1 cup fresh walnut (chopped roughly) ¼ cup dates (chopped roughly) 1 bar butter (preferably Anchor brand)

 

Procedure:

Melt butter and mix white and brown sugar. Dredge dates in flour. Add eggs to butter mixture one at a time. Add dates and walnuts. Mix flour and dredged dates. Bake at 350 degrees centigrade for 40-45 minutes.

Pinasingawan na Lapu-lapu (Steamed Lapu-Lapu Fish)

Ingredients:

400 grams Lapu-lapu fish 20 grams salt & pepper 20 grams butter 100 ml fresh milk 12 pcs. quail eggs 60 grams sweet green peas (cooked) 2 pcs. calamansi 30 grams flour

 

Procedure:

 In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. Steam fish for about 20 minutes. In a pan, melt butter over low heat, add flour and fresh milk, stir to thicken sauce. Season w/ salt and pepper (do not boil). Place fish on a serving dish and pour sauce over the fish. Garnish with Quail eggs and sweet green peas. Serve hot with steamed rice.

Kalderetang Kambing (Goat Kaldereta)

Ingredients:

1 kilo goat's meat (cut into chunk cubes) Pinch of salt & pepper 1 cup vinegar 1 big head of garlic (minced) ½ cup oil 1 small head of garlic (minced) 3 onions (minced) 12 pieces red tomatoes (diced) 5 tablespoons tomato paste 6 pieces hot chili pepper (minced) 8 cups stock ½ kilo beef liver (minced) ¼ teaspoon Spanish paprika 2 red bell pepper (quartered) 2 green bel