PORK A LA CARACAS

Ingredients

½ kilo liver, cut into serving pieces                   ½ kilo pork liempo. Cut into serving pieces

¼ kilo potatoes diced                                          1 bay leaf

2 cups water (add more if desired)                   2 tsp. Vetsin

     Oil for frying                                                           salt and pepper

     Raisins

Put all the ingredients in a saucepan (except raisins).

Cover.

Cook slowly until pork and liver are tender.

Add potatoes.

Cook until broth is almost dry or until sauce mbecomes thick.

Add raisins.

Add oil desired.

Season with vetsin, salt and pepper.

MADELON CORDON BLEU

            

Ingredients

1 kilo beef, cut into cubes and boiled until tender

2 tbsp. Oil

½ cup water or beef broth

1 onion

1 small can mushrooms, sliced and drteained

1 cup tomato sauce

1 bay leaf

½ cup grated cheese

2 tsp. Vetsin

   Salt and pepper

   Oil for frying

Saute onion and mushrooms in oil.

Add beer and cook for 10 minutes.

Add tomato sauce, bay leaf, cheese and vetsin.

Simmer for 10 minutes and add broth.

Correct seasoning.

CABBAGE ROLLS

Ingredients

Filling:

1 cup ground pork                       1 tsp. Astsuete juice

1 cup malagkit rice, cooked       1 cup chicken meat, rw chopped

1 small onion, chopped              1 tbsp. Powdered milk

1 tsp. White sugar                       ¼ tsp. Vetsin

1 ½ tsp. Salt                                   ¼ tsp. Black pepper

1 whole egg

Sauce:

1-8 oz can tomato sauce             10 cabbage leaves, big

4 segment garlic, crushed           3 tbsp. Cookimg oil

1 tsp. Flour (optional)                  ½ tsp. Salt

2-3 cups chicken broth               1/43 tsp. Vetsin (optional)

Cut cabbage leaves in half, lenghtwise.

Remove the hard middle portion.

Dip each leaf in boiling water until limp.

Set aside.

In a bowl, combine pork, chicken meat, egg onion, powdered milk, cooked malagkit, natsuete juice,

      Vetsin, salt and pepper.

Mix thorouhly.

Place two tbsp. Of meat mixture in each cabbage leaf.

Wrap very well.

Secure ends with tootpick.

Saute garlic.

Add tomato sauce and chicken broth.

Season with vetsin.

Thicken with flour, if desired.

Bring to a boil.

Add cabbage rolls.

Simmer uncovered for 20-30 minutes.

Remove toothpicks.

Serve hot.

BEEF STEW WITH BEER

Ingredients

2 lb. Stewing, cut into cubes 1”                 2 cup flour

½ tsp. Pepper                                               1 tsp. Salt

3 sliced bacon, diced                                  2 small onions

1 lb. Mushrooms, sliced                             1 cloves garlic, crushed

1 bottle beer                                               1 tbsp. Soy sauce

1 tbsp. Worcestershire sauce                  1 tsp. Thyme

½ tsp. Bay, leaves, cruembled

Mix flour, salt and pepper together and coat beef cubes with mixture.

Fry bacon bits until crisp; discard fat.

Mix together beer and seasonings.

Place beef, bacon, garlic, onions and mushrooms in cooker. Pour liquid mixture over them.

Cook on low 10 hours, on highh 6 hours or an autametic 7 hours.

BAKED MACARONI CHILI

Ingredients

1 box elbow macaroni  (cook per package directions)

3 cloves garlic, minced

1 samll green pepper, diced

¼ kilo ground pork

1 tsp. Soy sauce

3 tsp. Sugar

1 small can tomato sauce

2 tsp. Chili powder

2 tbsp. Grated cheese

Saute, garlic, onionm green pepper and cook for 3 minutes.

Add ground pork and cook until done.

Add seasoning tyomato sauce, chili powder and soy sauce.

Add sugar.

Simmer 3 minutes.

Pour macaroni and top with grated cheese.

Bake in 350F. Over 10 minutes.4-6 servings.

ASADO ALIMANGO

Ingredients:

2 big alimango parboiled, halved                 1 small head garlic, minced

1 medium, onion , chopped                          3 small tomatoes, chopped

½ cup water                                                     1/3 cup vinegar

1 tsp. Ground pepper                                    2 tsp. Salt

¼ tsp. Vetsion

Scrape aligue of alimango.

Set asiode.

Saute garlic until brown; add onions, tomatoes and water.

Add vinegar and seasason with salt and vetsin.

Add the alimango and simmer for a few minutes.

Add the a;igue and cook for 2 minutes while stirring continously.

ARROZ ESPECIAL

Ingredients

½ kilo “taslangka” boil and get the alige                     1 hard-boiled eggs, sliced

1 cup cooked clams                                                        1 cup cooked shrimps

1 green pepper cut into strips                                     8 cups cooked rice        

1 onion                                                                            2 tsp. vetsin seasoning

    salt and pepper                                                                garlic

Oil for frying

Saute garlic until golden brown.

Add onion and cook  until tender.

Add rice “talangka alige” and stir for 15 minutesa.

Add the rest of the ingredients.

Season with vetsin salt and pepper.

Serve hot.

TINILMOK

Ingredients

4 cup finely chopped grated malakanin buko             1 cup shelled and hopped shrips

1 medium-sized onioon, chopped                                 1 tbsp. chopped yerbabwena (optional)

   Salt and pepper  of  6” x 6” square banana

    Leaves, wilted over fire

Bleand first 5 ingredients thorouhly and add sesoning.

Place 2-3 heaping tbsp. of the mixture at the center of each piece of banana leaf.

Wrap securely forming a square.

Repeat process with the rest of the mixtutre.

Steam for 25-30 minutes.

Serve.

SPAGHETTI WITH TAHONG

Ingrediets

200 g. ground beef                                1 egg lightly beaten

¾ kilo tahong                                          ¾ tbsp. flour with ½ tsp. Salt

400 g. spaghetti                                     ¼ cup bread crumbs.

1 red bell pepper, cut into strips          1 ½ tsp. Salt

4 segments garlic, crushed                   ½ tsp. black pepper

1 medium size onion, chipped             1 tsp. hot sauce

1-8 oz. tomato sauce                            ¼ cup cooking oil

2 cup tahong broth                               ¼ cup grated cheese (optional)

2 tsp. Atsuete juice

Boil spaghetti in salted water until just tender.

Ser aside.

Steam open the tahong in 3 cups salted boiling water.

Remove tahong from shell.

Dredge in flour, dip in dip in egg and coat with bread crubs.

Fry until golden brown.

Set aside.

Saute garlic, onion and beef.

Cook until beef turns light brown.

Add tomato sauce, tahong broth and atsuete juice.

Simmer for 20-30 minutes.

Add red bell pepper and tahong meat.

Season with salt, pepper and hot sauce.

Pour on top of spaghetti.

Sprinkle with grated cheese, if desered.

Serve hot.

LUMPIA WRAPPER AND LETTUCE

Ingredients:

Blanch the shrimps, boil the pork until tender.

Slice and cut otrher ingredients, pound shrips heads and mash in 2/3 cup pork broth.

Strain liquid.

Fry tukwa until golden brown then add the pounded garlic, onion, shrips, pork and green lima beans.

Add meat-shrips liquid, sausage, toyo on 1 tsp. Sugar.

When the lima beans are half done, add the potatoes, ham carrots, ubod, cabbage and garbanzos

And let boil for 5 minutes.

Season with salt pepper.

Let cool and wrap in lettuce and wrapper.

LUMPIA WITH UBOD

                                       

Ingredients

1 cup shrimps                                   1 cup pork

2 cups shedded cabbage                ½ cup garbanzos

3 cloves garlic                                    2 cakes tukwa

1 tbsp. sugar                                         toyo and pepper to taste

2 cup ubod                                        1 small onion

½ kilo ham                                        1 spanish sausage

1 cup potatoes                                1 kilo lima beans

1 carrots cut into strips                 ½ cup shrimps juice

BAKED TAHONG SUPREME

Ingredients

1 kilo tahong                          ¼ cup bread crumbs

1 tbsp. garlic  crushed             dash of pepper

½ cup grated cheese             3 tbsp. melted butter

Steam tahong until partly open.

Remove half of the shell.

Arrange in a tray.

Mix all other inegredients well except butter.

Sprinkle mixed ingredients on top of tahong and spoon melted butter.

Bake at 350 F. For 25 miutes.

Serve hot in a bed of lettuce.

SKILLET MEAT-BALL STEW

Ingredients:                  

2 lb. ground beef                       ¼ cup fine, dry bread crumbs

1 tsp. Sesoning salt                    1 can (1-lb) tomatoes

1 package (10-oz) frosen          1 package (1-oz) onion gravy mix

   mixe vegetables, uncooked  4 serving hot prepered country style   mased potatoes

Combine beef, bread crumbs and seasoning salt.

Form into 12 to 16 balls.

Brown slowly in skillet.

Drain off all excess greased.

Add tomatoes, onion-gravy mix and frozen vegetables.

Simmer in shallow casserole, with hot mashed potatoes piped or spooned around edges.

Serve hot.

Siw-siw

Ingredients:

¼ cup fried small shrimps, chopped fine

¼ cup kamias, fresh, choipped fine

1 cup water

1 siling labuyo, crushed

   Salt to taste

Mix all the ingredients throughly.

Broiled fish may be crushed with mixture, if preferred.

SPICED CUP CAKES

Ingredients

½ cup flour                  2 tbsp. melted fat

½ cup brown sugar     1 cup corn syrup

½ cup sour milk           1 egg

1 tsp. vanilla                1 tbsp. cinnamon

¼ tsp. cloves                ¼ tsp. Soda

1/3 cup nuts

Chop nut coarsely.

Mix melted blended.

Add thesyrup sour milk and beaten  eggyolks together.

Sift dry ingredients; add nuts and combine the wet mixture with the dry.

Fold in the beaten whites, lastly add the vanilla.

Pour in small muffin pans and bake in a moderate oven.350 ged. F.

Frost the top with butter frosting and dot a whole raisin on the center.

COCONUT SWEET AND SOUR MEAT BALLS

Ingredients:                 

½  cup soft bread crumbs                      ½ cup milk

1 small onion, minced                           ½ kilo ground beef

   Dash of pepper                                   2 tsp. salt

½ cup shredded young coconut         1 cup flour

  Butter                                                   2 eggs beaten

¼ cup sugar                                           1 tbsp. cornstarch

½ cup vinegar                                       1 ¼ cup water

1 tbsp. soy sauce

Mix bread crumbs and milk; let stand 5 minutes.

Add beef onion 1 ½ tsp. salt and pepper to taste.

Mix gently but thoroughly.

Shape into 16 balls mix coconut and flour.

Dip meat balls in egg then in coconut-flour mixture.

Brown on ball sides in butter.

In separate saucepan, mix the rest of the salt sugar, cornstarch,

  Water, vinegar and soy sauce.

Add to the meat balls in a skillet.

Stir while simmering about 8 minutes.

Add green ppper, cover and simmer 2 minutes more.

CAMOTE BREAD

Ingredients:

1 cup finely shredded “camotye”

1 cup flour

1 cup eveporated milk

½ cup sugar

2 ½ tsp. baking powder

Sift dry ingredients.

Add shredded camote.

Then add milk and mix thoroughly.

Pour in a greased pan and bake in a moderate hot oven for 40 minutes.

CUSTARD CAKE

Ingredients

1 ½ cup water                            ½ cup sugar

8 egg yolks                                 1 1/3 cup condensed milk (14 oz. can)

1 1/3 cup water                        1 tsp. vanilla extract

1 pkg. cake flour                      7 egg yolks

½ cup salad oil                         ¾ cup water

1 cup egg  whites

Pre-heat oven.

Caramelize sugar and water.

Pour caramelized sugar sugar into a 13 x 9 x 2-inch rectangular pan.

Set aside.

Mix together egg yolks, condensed milk, watter and vanilla.

Beat until well blended.

Sieve into prpared pan.

Set pan with custard in a bigger pan with water and bake in pre-heated oven for

      20-25 min, or until custard is firm.

Remove pan from oven.

Reduce temperature to 325F.

Prepare chiffon cake mix as directed on the package.

Pour over set custart and bake for 50-55 minutes, or until cake taster comes out clean.

Cool cake before removing from pan.

BATCHOY

Ingredients:

2 tbsp. cooking fat           1 tsp. Garlic minced

2 tbsp. onion, s;iced        ½ tsp. Ginger, cut into fine strips.

½ sliced pork                    ½ cup sliced pork liver

¼ cup sliced pork heart    4 cup meat stack

¼ cup pork kidney boiled and sliced

4 cup meat stack             2 tsp. Patis

1 tsp. Salt                                a dash of pepper

½ cup sweet red and green pepper cut into strips

1 bundle misua, broken into 2 inch length

¼ cup green onions, cut fine

Saute garlic onions and ginger.

Add pork, liver heart and kidney.

Cover and cook 5 minutes  over moderate heat.

Add meat stock annd bring to a boil.

Season with, salt and pepper.

Add sweet red an dgreen pepper and cook 2 minutes.

Add misua and cook 3 minutes.

Serve hot with green onions.

COMPANY BEEF STEW

Ingredients:

1 kilo beef sliced                   ½ cup flour

2 tbsp. salt                             ½ tsp. pepper

3 tbsp. cooking oil                1 cup water

½ cup tomato sauce             ½ cup cheez whiz

4 onions                                  6 potatoes, quaretered

4 carrots, sliced in halved     1 cup green peas drined

1 cup water                             1 cup celery, cut into fine pieces

Heat the cooking oil over slow heat.+

Combine the flour, salt and pepper.

Mix them with the sliced meat.

Add the water, tomato sauce and cheez and chees whiz. Cover.

Simmer 1 ½ hours.

Add the onipons, potatoes and carrots.

Cover again, simmer for 45 minutes.

Pour in the remaining water and vegetables.

Cook for 15 minutes, or until done.

HALEYA UBE WITH SWEETENED GOODIES MAKAPUNO

Ingredients:

1 kilo ube (purple yam)                                1-14-ounce can condensed milk

¼ cup butter                                                 

SWEETENED MAKAPUNO

2 heads makapuno                                    1 cup sugar

½ tsp. vanilla                                               1 cup water

Wash ube thoughly; boil in enough water, until tender.

Pare and mash; pass thru a wire mesh for a smoother texture.

Place mashed ube in a sdkillet, add condensed milk and cook until thick and almost dry.

Remove from fire and stir in butter.

Cool.

Prepare makapuno.

Using a melon baller, scoop out flesh of makapuno.

Cook sugar and water and 5 minutesa.

Add makapuno balls and continue cooking until syrup is thickened.

Remove from fire and add vanilla.

Serve haleya ube toped with topped with sweetened makapuno balls.

BARBECUED SPARERIBS

Ingredients
1 kilo spareribs                                  1 clove garlic, minced
1/4 cup onion, chopped                      1 tbsp. salad oil
1 cup tomato sauce                            2 tbsp. lemon juice
2 tbsp. vinegar                                   2 tbsp. brown sugar
1 tbsp. salt                                        1 tsp. dry mustard
1 tsp. tabasco sauce                          2 pcs. bay leaves
3 tbsp. flour                                      3 tbsp. brown sugar
Preheat oven to 300 F.
Cut spareribs into serving-size pieces and arrange in open baking pan.
Cook in oven until they begin to brown.
About 1 hour.
Pour off fat.
Meanwhile sauté garlic and onion in oil until tender.
Add tomato sauce, lemon juice, vinegar, brown sugar, salt, dry mustard.
Tabasco and bay leaves.
Bring to a boil.
Spoon half of sauce over spareribs and continue to cook basing with the sauce a couple of times. 30 minutes.
           before ribs are done.. sprinkle spareribs with flour and brown sugar which have been blended together
           to produce a crispy dish.
Total cooking time time about 3 hours.

CAULIFLOWER WITH CRABS

Ingredients
2 bunches cauliflowers, medium-sized                  1/2 onion, small
1/2 cup crabs meat, flaked                                    1 carrots, sliced, thin
1/2 cup cabbage, cut into 1" squares                    2 tbsp. toyo
2 segments garlic, mined                                      5 tbsp. lard
1/2 cup. stock or bouillon                                    1 tsp. flour
5 springs of parsley                                              1 tsp. pepper
Wash the cauliflower and separate into flowerettes.
Drop in small amount of salted boiling water, cover and boil for 3 minutes; drain.
Sauté garlic onion cauliflower in lard; add the cabbage and the carrot.
Season with toyo.
Add the meat stock and cover until all vegetables are tender.
Add the crab meat.
Thicken cornstarch or flour and season with pepper.
When done, remove from fire and serve hot.
Garnish with parsley.

BAMBOO SHOOTS (LABONG) WITH SHRIMPS AND COCONUT MILK

Ingredients
1 1/2 cups cooked labong                               2 tsp. salt
3 cup rice                                                       1 cup whole fresh shrimps shelled
1 cup pure coconut milk                                  3 cups saluyot leaves
Boil rice washing.
Labong and shrimps.
Cook for 10 minutes.
Season with salt to taste.
Add saluyot leaves and cook for 5 minuets.
Add coconut milk stirring constantly to avoid curdling.
Cook for another 2 minutes.
Serve hot.

SCALLOPS AND SHRIMPS A LA VILLA ESCUDERO

Ingredients
400 grams shelled scallops                         3 cup thick coconut cream
400 grams shelled shrimps                         1 head garlic crushed
     salt and pepper to taste                         scooped meat of 5 young coconut
Drain scallops and shrimps.
Bring cream and garlic to a boil and simmer until cream thickens.
Add young coconut and cook 5 minutes.
Add scallops and shrimps season with salt and pepper and cook 5 minutes, more.

SALZA BLANCA

Ingredients
1 fish apahap                                         3 quartered ripe tomatoes
3 quartered potatoes                             2 quartered onions
1 small bunch leeks                               1 small bunch pechay
1/4 small cabbage, cut into 3 sliced        1/4 cup salad oil
5 cloves, garlic. minced                                salt and pepper
Heat salad oil, add garlic and fry until brown.
Add flour stirring mixture well, then ad 2 cups water.
Add vegetables cover container and cook until potatoes are almost done.
Add fish (whole) and continue cooking until fish and vegetables are cooked.
Season to taste.

CHRISTMAS FRUIT GOODIES

Ingredients:

1 cup glaced fruit, chopped                             ½ cup cqsuy, chopped

½ cup buitter                                                  ½ cup raisins, chopped

¾ cup brown sugar, packed                           2 eggs

¼ cup wine                                                    1 ½ cup flour, sifted

1 tsp. cinnamon                                              1 tsp. cloves

¼ tsp. baking soda                                         ¼ tsp. salt

Mix together glaced fruit, nuts and raisins.

Set aside.

Cream butter or margarine until lightt and fluffy.

Add sugar gradually.

Beat in eggs one at a time.

Add wine.

Sift togerther flour, cinnamon, cloves, baking soda, and salt.

Add flour mixture to creamed butter.

Bleand in fruits.

Pour in lined 13 x 9 inch pan.

Bake in preheated oven at 350F. For 30-40 minutes or until done.

Cut into bars.

RELLENO SHRIMP

Ingredients:                 

20 medium size shrimps                           6 tbsp. Pork choppes

1 tbsp. onion, minced                              1 section, garlic, finely chopped

3 tbsp. mushroom, minced                       3 tbsp. water chestnuts, sliced finely

1 tbsp. flour                                                  1 tbsp. onion stalk finely cup

2 medeium size tomatoes                         2 tbsp. lard

     Salt and pepper to taste                      2 eggs

    A few drop of lemon calansi

Blanch shrimps; remove shells from 10 shrimps, leaving heads and tails intact.

Make a deep cut in center of back from head to tail; clean.

Sprinkle with pepper, salt and drops of lemon.

Saute garlic and tomatoes.

Add 10 remaining shrimps mixed chopped mushrooms and water chestnuts.

RAISINS COOKIES

Ingredients:                 

½ tsap. salt                                             ¼ tsp. baking soda

1 tsp. baking powder                            2 cup flour

1 tsp. vanilla                                           ½ cup whole milk

2 eggs                                                     ½ cup butter

1 cup raisins

Sift salt, baking soda, baking powder and flour together.

Add vanilla to milk.

Cream butter till light and fluffy

Add sugar gradually.

Mix sugar gradually.

Mix in eggs and raisin.

Add part of dry ingredients, beat well.

Pour in all of liquid ingredients, continue mixing.

Add remaining dry ingredients.

Mix until well-blended.

Drop by heaping tsp.fuls, onto greased cookies sheets.

Press withy tines of fork to flatten.

Bake in oven 350F. For aboput 10 minutes.

Make 4 dozen cookies.

PACIENCIA

Ingredients:

4 egg whites                                             1 tsp. cream of tartar

2/3 cup all-purpose flour                         lemon extract or calamansi rind

1 tsp. baking powder                              ½ tsp. salt

Stir  together flour, baking powder and salt.

Beat egg whites and cream of tartar until stiff but not dry.

Add sugar gradually beat until thick.

Add flavoring.

Fold in flour gently but thoroughly.

Drop from tip of tsp. greased cookie sheet or press  through a paper cone.

Bake at 400F. For 10-20 minutes or until done.

Make 6 dozens.

KISS-AND-MAKE-UP-CAKE

Ingredients:

¾  cup margarine                      7/8 cup sugar

3 eggs                                         ½ tsp. Vanilla

½ cup milk                                 2-1/4 cup flour

3 tsp. Baking powder               ¼ tsp. Saltr

1 cup finely cut dates              ½ cup chopped nuts

Cream nargarine and sugar.

Add eggs, one at a time beating well alternate each addition

Sift together dry ingredientds and add alternately with milk to mixture.

Fold in dates and nuts.

Pour batter into greased cake pan and bake in a moderate oven.

Ice with orange butter icing.

                              

SINIGANG NA HIPON

Ingredients:

¼ cup onion sliced                                        ¼ cup tomatoes chopped

10 pcs. kamias                                              6 cup ricewater

½ cup fresh shrimps                                    1 trsp. Salt

2 cup kangkong leaves                               1 tsp. Vitsin

Saute onion and tomatoes add kamias and cook until tender and mushy.

Add the rice water.

Let boil.

When boiling drop the shrimps.

Season with salt and vitsin.

Add kangkong and cook 10 minutes.

PATOLA-SHRIMPS REBOSADO

Ingredients:

1 patola, sliced thin                                        12 peeled shrimps

2 beaten eggs                                                  3 cloves garlic

2 tbsp. Flour                                                    2 cup shrimps broth

1 onion                                                             12 cup cooking poil

   Salt and pepper

Salt the peeled shrimps.

Beat the eggs well, add mix in the flour.

Dip the shrimps in the mixture, fry and set aside.

Saute the garlic anf onions and add the shrimps broth.

Add the patola, and when this is cooked, the shrimps.

Season to taste.

MEATLESS HAMBURGER

Ingredients:

1 banana blossom (puso ng saging                   2 eggs

½ cup shrimps (dried) or calcag                          diced onions

2 tsp. Soy sauce                                                     diced garlic

    Salt to taste                                                      2 tbsp. Flour

Dice the banana blossom and rub it in salt.

Blanch for 3 minutes in boiling water.

Press out the water.

Mix att the other ingredients with the diced puso.

Form into patties and fry in deep hot fat.

Serve hot with catsup.

Easy Carbonara Recipe

Ingredients:

2 cans of big Alaska evap
1 250ml All Purpose cream
1/4 cup grated cheese
1 cup of mushroom
5 pcs of sweet ham chopped into small pieces
butter

1/2 kilo of pasta

Sautee ham into butter, add mushroon, then evap milk and cream. Mix all the remaining ingredients together. Wait until it gets condensed and creamy. Top it with more cheese and dried oregano. Serve hot or cold. ENjoy!

FISH FRITTERS

Ingredients
4 oz. flour                                              1 level tsp. salt
2 level tsp. baking powder                     1 egg
4-6 oz. flaked fish                                  1/4 pint milk
About 1 dessert spoon chopped parsley
fat for frying                                            
1 lemon
Sieve the flour salt, and baking powder together into a bowl.
Make a well in the center, drop in the egg and make a batter, gradually adding the milk and drawing in the flour.
Beat till smooth, then stir in the flaked fish and parsley.
Drop tbsp. of the mixture into hot, shallow fat and fry till golden brown.
Turn and fry other side.
Drain on soft paper and serve immediately lemon wedges.

CHILI BEEF

Ingredients
1/2 kilo beef steak, rump or sirloin                       1/4 tsp. salt
2 tbsp. oil                                                            1/2 tsp. black pepper
4 cloves garlic, crushed                                        2 green chili, sliced
1 tbsp. fish sauce                                                 1 red chili. sliced
1 tsp. sugar                                                         1 heaping tbsp. chopped basil or fresh coriander leaves
Trim off fat and slice beef into pieces,(about 2 inches square and 2 inch thick).
Season with salt and pepper.
Set aside.
Heat oil and fry garlic.
Add beef slices and brown on both sides.
Add chili, fish sauce and sugar.
Stir and simmer moderate heat 5 minutes. or until tender, turning meat occasionally.
Spoon into a serving dish.
Top[ with chopped herbs, if desired.

CHEESY PANCAKE

Ingredients
1 pc. fresh egg                                              1/2 cup magnolia cottage cheese
1/2 cup all-purpose flour                               1/3 cup buttermilk
1 tsp. corn oil                                                1/4 tsp. salt
4 pcs. bacon roll                                           1/2 cup cottage cheese
2 tbsp. syrup(optional)
Mix egg, flour buttermilk, salt and corn oil, until, smooth.
Add 1/2 cup cottage cheese.
Heat pan and greased slightly with oil.
Pour 1/2 of the mixture and let set.
Invert to brown other half.
Remove from p[an and fill center with cottage cheese.
Fold both ends in the center and faster with bacon rolls on toothpicks.
Do the same with other half of mixture. Serve with syrup.

ZESTY MUSSELS

Ingredients
1 kilo tahong steamed open and shocked                     2 tsp. sugar
1-8 oz. can tomato sauce del monte                            3 cup mussel broth
1/2 kilo eggplants, pared and cubed                            1/2 cup kidney beans, cooked            
2 tsp. hot chili sauce                                                    1 red bell peppers, cut into strips
1 egg lightly beaten                                                      2 tsp. salt
1/2 cup cooking oil                                                      4 segments garlic, crushed
2/3 cup bread crumbs with 1/2 tsp. salt                      
Marinate:
2 tbsp. soy sauce
1/4 tsp. pepper
Marinate tahong meat for 1 hour.
Dip each piece in egg.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Set aside.
Sauté garlic and onions.
Add tahong, kidney beans, tomato sauce, bell peppers, eggplants and mussel broth.
Season with salt, sugar and hot sauce.
Simmer until vegetables are cooked.
Serve hot.
Make 6-8 servings.

SHRIMP STROGANOFF

Ingredients
1 kilo shrimps                                          11/2 cups tomato juice
1 1/2 cup flour                                         1/2 cup sour cream (or 1/2 evaporated milk juice of 2 calamansi)
2 cup water                                             2 medium-sized onion, sliced        
  salt and pepper to taste                         1/3 cup cooking oil
Shell and de-vein the shrimps.
Rinse and drain.
Mix flour, salt and pepper and coat the shrimps with the mixture.
Saute onions in oil.
Add the shrimp and cook until they turn pink.
Add tomato juice and water.
Bring to a boil and stir occasionally to blend.
Cook for a few minutes more.
Stir in sour cream just before serving.

SCRAMBLE SHRIMPS

Ingredients
4 eggs                                                     2 tb sp. milk
1/4 tsp. prepared mustard                    1 1/2 cup fresh de- veined shrimps
1/2 tsp. salt                                          1/8 tsp. pepper
   butter
About 15 minutes before serving.
Preheat broiled 10 minutes or as manufacturer directs.
In medium bowl, beat eggs lightly, stir in milk or cream, mustard, shrimp salty and pepper
In medium skillet, meat tbsp.  butter until hot.
Add egg mixture and cook over medium heat, stirring once or twice until egg are set.
Serve with muffins.
Make 2 servings.

MAYNILAS ADOBO SUGPO SA GATA

Ingredients
400 gram peeled prawns without head and tail                            10 grams chopped garlic
5 grams green peppercorn                                                          2 tsp. vinegar
1 tsp. saffron (used for coloring                                                  1 cup coconut milk                  
1 tsp. oil                                                                                    1/2 tsp. vetsin and salt
1 pc. finger pepper
Marinate the prawns with salt and pepper, saute with oil and garlic for a few minutes.
Add vinegar and boil, then add bayleaf, saffron salt and coconut cream.
Stir from time, to avoid molding of coconut cream.
When the sauce is nearly thick, add finger pepper,
Do not over cook the prawns.
Place the prawn on a silver platter or fish plate.
Pour the sauce on top of the prawns and garnish with leeks, tomato flower and parsley.                                                                

FRIED CLAM CAKE

Ingredients
2 cup flour                                                 1 cup milk
2 eggs well-beaten                                     1 pint clam ground fine
1 tsp. baking powder                                 1/2 tsp. salt
Add flour, baking powder and salt.
Add eggs, milk and clam liquor.
Mix until blended.
Stir in finely ground clam batteby large spoonful into hot deep fat.
Serve with chili.

CASHEW SHRIMP ROYALE

Ingredients
24 pieces, fresh shrimps in shell                              1/2 cup all -purpose flour
1 tsp. salt                                                               2 tbsp. baking powder
1/4 tsp. ground whites pepper                                1/4 tsp. ground coriander
1 tsp. cooking oil                                                   1/4 tsp. garlic powder
3/4 cup finely-ground blanched cashew
Peel shrimps without removing tail and last joint of shell.
Split shrimp from back to the last shell joint and remove vein.
Combine flour, royal powder, salt, pepper, coriander and garlic powder.
Coat shrimp. Chill.
Combine eggs and oil.
Dip shrimp in egg mixture, then in cashew.
Fry in deep hot fat 2 to 3 minutes.
Serve with a mixture of soy sauce or sweet-sour sauce.

CLAM MARINERA

Ingredients
2 lbs. clams                                                      2 tbsp. spanish olive oil
1 med.-size onion chopped                              2 or 3 cloves garlic, crushed
1/4 tsp. salt                                                      1 tbsp. soft brad crumbs
1/4 or 1/2 parsley, minced                                1 small tomato. peeled and chopped
1/2 cup dry spanish sherry                                1/2 cup water
Scrub clams, then place unopened in pan with olive oil. onion, garlic, brads crumbs, tomato, wine and water.
Add salt and cover.
Cook until clam shells open, taste for seasoning.
Add parsley, simmer for 1 to 2 minutes longer.
If canned whole clams are being used drain well, saving liquid, then sauté with onions and garlic in oil for 2 min.
Add remaining ingredients but with less salt and using reserved clam liquid.