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

METHOD

1. Boil milk and sugar into a paste.

2. 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).

VARIATIONS

Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.

Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.

Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.

Sans Rival

Cashew Sans Rival Meringue:
Ingredients:

7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped

Procedure:

1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.

Buttercream

Ingredients:
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration

Procedure:

1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze.

Bicol Express

Ingredients

•1/4 kilo pork, thinly sliced
•1 cup Baguio beans
•3 cups long chili or jalapeno peppers
•1 head of garlic, minced
•1 cup coconut milk
•2 tablespoons of cooking oil
•1 cup coconut cream
•1 onion, minced
•Salt to taste

METHOD

1.Estimated preparation time: 30 minutes
2.Estimated cooking time: 30 minutes
3.Soak chili peppers for 30 minutes then rinse and strain in a bowl of water with salt.
4.Heat cooking oil and brown sliced pork for a few minutes in a cooking pan.
5.Stir fry minced garlic and onion in another pan.
6.Add to the sauté the browned pork.
7.Then add the coconut milk, bring to a boil and simmer for 10 minutes.
8.Add the chili peppers, Baguio beans and cook until dish gets a little dry.
9.Add the coconut cream and boil until the sauce thickens.
10.Salt to taste.

Beef Steak or Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

METHOD
In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.

Kare-Kare

Ingredients
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.

Lechon Paksiw

Ingredients
4 legs of pig lechon
1/2 cloves garlic, crushed
1/2 cup vinegar
1/2 cup sugar
1/4 tsp black pepper
2 cups lechon sauce
enough water to cover

METHOD

In a deep saucepan, combine all ingredients and bring to a boil. Let simmer until meat and skin are tender.

Lumpia Shanghai

Ingredients
1/4 kilo ground pork
1/4 kilo shrimps, shelled and chopped
2 eggs beaten
1 medium sized onion, chopped
1/2 cup singkamas, chopped
1/4 cup green onion leaves, sliced fine
1/8 tsp white pepper
1 tbsp patis
24 lumpia wrappers, cut into halves
oil for deep frying

METHOD

1. Combine ground pork, shrimps, onion, singkamas, onion leaves, pepper, patis and eggs in a bowl. Mix thoroughly to make sure all the spices and seasonings are blended well together.
2. Place about 1 tablespoon of the mixture on a wrapper and shape the mixture into long oblongs.
3. Roll and wrap with both ends sealed securely.
4. Heat oil in a pan and deep fat fry the lumpia.
5. Serve with sweet and sour sauce.

Sisig

Ingredients
2 - 1/5 kilos pig's head
1/2 kilo chicken liver
1 cup calamansi juice
1/2 tsp peppera
1 tbsp salt
1 tsp msg
2 large onions, grilled
5 pcs red chili, finely sliced
1/4 tsp margarine

METHOD

1. Slice the pig's head into desired cuts. Grill over live coals until meat is cooked as to desired doneness.
2. Grill chicken liver on top of an aluminum foil placed over live coals.
3. Sliced thinly and set aside.
4. In a bowl, combine grilled meat, chicken liver, salt, msg, chili, pepper, calamansi juice and onions. Mix well using your bare hands. Set aside.
5. Place sizzling plate greased with margarine on a burner with low fire.
6. Add the mixture and cook for 15 seconds, stirring constantly.
7. Serve hot with calamansi, soy sauce and hot sauce.

Menudo

Ingredients
1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste

METHOD

1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.

Spareribs Casserole

Ingredients
1 kilo beef spareribs, cut up
1/4 cup flour dissolved in
1/4 cup water
1cup water

Marinade:
2 cups Sprite or Seven-up
2 garlic bulbs, crushed
5 pcs siling labuyo
3 tbsps calamansi juice
1/2 cup ketchup
1/2 cup soy sauce
1/4 tsp pepper


METHOD
1. Marinate spareribs for 30 minutes.
2. Add water then simmer for 1 hour or until beef is tender.
3. Add flour mixture and simmer until thick.

Pork and Tofu

Ingredients

1/4 kilo pork, preferably the ear and face part
2 big pieces tokwa or dry tofu
6 cloves garlic
5 whole peppercorns
1/4 cup vinegar
2 small onions
2 cups cooking oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
1 teaspoon salt

METHOD

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.

Chicken Pochero

Ingredients

•2 to 3-pound chicken
•salt to taste
•2 plantain bananas
•1 chorizo de Bilbao or pepperoni
•10 peppercorns
•2 tablespoons vegetable oil
•8-ounce can chick peas
•1/2 cup water
•1/2 small green cabbage, quartered
•1 clove garlic, crushed
•1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
•2 small potatoes, quartered
•1 small onion, diced
•8-ounce can tomato sauce

METHOD

1.Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2.Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3.Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4.Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
5.Serves: 4 – 6

Chicken with Sweet Peas

Ingredients

•2 cups flour
•1/2 cup butter
•1 2 to 3-pound chicken, cut into serving pieces
•1 bay leaf
•1 teaspoon salt
•4 cups chicken or beef broth
•3 potatoes, quartered
•1/4 cup cooking oil
•1/4 teaspoon oregano
•2 carrots, cut into 1-1/2-inch pieces
•1 bunch leeks, chopped
•1/4 teaspoon pepper
•1 cup green peas (frozen or canned)


METHOD

1.Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet.
2.Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks.
3.Add chicken or beef broth and cook until chicken is almost tender. Add potatoes and green peas and continue to cook until chicken, potatoes and peas are tender. Serve hot. Serves 4.

Chicken Vermicelli or Sotanghon

Ingredients

•1 2-1/2 to 3-pound chicken
•1 tablespoon finely minced garlic
•2 bay leaves
•1 cup onion, minced
•1 teaspoon peppercorns
•3 tablespoons cooking oil
•1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
•1/2 cup leeks, cut julienne-style and then in half
•1/2 cup carrots, cut julienne-style and then in half
•1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
•patis or salt and pepper to taste
•1/2 cup minced onion
•1/4 cup celery, cut julienne-style and then in half
•1/2 cup anatto water

METHOD

1.Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot.
2.Set aside and let cool. Strain broth through a sieve. Set aside.
3.Remove all flesh from the boiled chicken.
4.Discard the skin and cut chicken meat into thin strips.
5.In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
6.Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery.
7.Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8.

Guinataang Manok or Chicken Cooked in Coconut Milk

Ingredients

•1 2-3 pound chicken, cut into serving pieces
•1/4 teaspoon pepper
•1/4 cup white vinegar
•1 12-ounce can coconut milk
•1/2 cup water
•1 tablespoon salt
•3 cloves garlic, crushed

METHOD

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot. Serves 4.