HOT CAKE

Ingredients
2 cup flour
1/2 tsp. salt
14 cup milk
1/2 cup water
2 tbsp. baking powder
2 eggs
2 tbsp. butter
Sift, then measure flour.
Combine with dry ingredients and sift again.
Beat eggs, mix water and milk then add and melted butter.
Add dry ingredients.
Mix well.
Cook in hot greased pan over slow fire.
Serve hot.
.

YELLOW-GREEN WITH CASHEW NUTS

Ingredients
3 cups broccoli flowers
4 cups small whole baby corn
1 cup cashew nuts
1 clove garlic, finely chopped
2 tbsp. vegetable oil
  salt to taste
Steam broccoli and baby corn until half done.
Season with salt, and arrange on a platter.
Heat vegetable oil in heavy skillet over medium fire.
Stir-fry cashew nuts and garlic for 3 minutes or until golden brown.
Scatter on top of baby corn-broccoli mixture before serving. Serve hot

HOT SPICED CAULIFLOWER

Ingredients
6 cups cauliflower, steamed or blanched                      4 tbsp. butter
2 tbsp. tomato paste                                                   3 tbsp. fresh cilantro, chopped
1/4 tsp. chili powder                                                   1 bell pepper, cut into strips
   salt to taste
Melt butter.
Add the tomato paste,cilantro and chili
powder and cook over low fire for about 10 seconds.
Add the cauliflower.
Season with salt.
Garnish with bell pepper.

HOT AND SPICY SPINACH

Ingredients
1 kilo spinach
2 red bell peppers, cut into 1"
1 clove garlic. minced
1 tbsp. mustard
1 tsp.lemon extract
2 tsbp. vegetable oil
1/4 tsp. chile pepper, flaked
 Salt to taste
Whole hot chili (optional)
Heat vegetable oil over medium fire.
Add boil pepper and garlic.
Stir 1 minutes.
Add spinach and cook until done.
Stir in mustard. lemon extract, and chili pepper.
Season with salt
Garnish with hot chilI.
Serve immediately.

BROCCOLI AND RED PEPPER SAUTÉ

Ingredients
4 cups small broccoli florets
2 red bell pepper, cut into strips
1/4 cup cashew or almond nuts, toasted
1/2 clove garlic, finely chopped
1 onion, sliced
2 tbsp. vegetable oil
1 cup water
Salt or seasoning to taste
Heat vegetable oil then add broccoli, bell pepper, onion and garlic.
Cook for 5 minutes or until onion is tender, stirring occasionally.
Add water and season with salt or seasoning.
Simmer for 5 minutes.
Sprinkle with cashew or almond nuts.
Serve hot.

BROCCOLI CON MAIS

Ingredients
5 cups broccoli florets, cut into bite sizes, blanched          1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder                                     blanched
1 tbsp. cornstarch                                                           1 tbsp. cornstarch
1/2 clove garlic, minced                                                   1 onion, sliced
2 tbsp. butter                                                                  1 cup water
   salt  to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.

BRAIN OMELET

Ingredietns
1 cup pre-cooked brain dice                       1 tbsp. oil
1 med-size tomato                                      2 cloves garlic, minced
1 tsp. sliced onion                                       3 egg slightly beaten
Wash brain in cold water.
Simmer the brain togerther with salt for 15 minutes.
Then drop it cold water.

Drain and remove all fibers.
Saute garlic, onion and brain in a frying pan.
Season with salt and remove mixture from fire.
When partially cool add the slightly beaten eggs.
Heat the lard and cook 1/3 of the brain mixture.
When the brain is evenly brown turn carefully the omelet
  and cook the other side.
Do the same with the rest of the mixture.
Its very delicious especially when served hot.

OKRA TEMPURA

Ingredients
15 pcs. okra
3 eggs
1/2 cup oil
1 tsp. salt 3/4 cup bread crumbs
Cut okra lengtwise into two pieces.
Dip each in beaten eggs.
Roll on bread crumbs and fry till brown.
Serve with catrup.

SHRIMPS WITH PINEAPPLE SAUCE

Ingredients
1/2 kilo fresh shrimps (large size)                       1 egg, slightly beaten
1/2 cup powderd biscocgo                                1/2 cup flour
1 tsp. salt                                                          2 cup lard
Clean and shell shrimps.
Cut in lengthwise and remove the black veins.
Mix with slightly beaten egg and let stand 15 to 20 minutes.
Conbine powdered biscocho, flour and salt and roll each shrimps in this mixture.
Fry in deep hot lard until golder brown.
Lay fried shrimps in pineapple sauce.
Serve hot.

SUMAN PINIPIG WITH LATIK

Ingredients
5 cup pinipig, soaked in thin coconut milk
2 1/2 tsp. salt
2 1/2 cups sugar
3 1/2 cups coconut milk
    pinch of anise
Boil the milk with sugar.
When the syrup is thick, add pinipig, salt and anise.
Stir and cook until thick.
Remove from fire and allow to cool.
Roll out, dot with latik or syrup, cut up, and wrap in
  portions in pieces of banana leaf.
 

CURRIED CHICKEN AND COCONUT

Ingredients
1 whole chicken                                          1/4 cup flour
1/4 tsp. pepper                                           11/2 esp. salt
1/3 cup butter                                             2 tart, red apples, chopped
1 tsp. curry powder                                    11/2 cup milk
1/4 shredded coconut                                    juice of 1/2 lemon
Cut chicken in pieces.
Put in a pepper bag with flour, salt and pepper.
Shake well so that each piece of chicken is covered with flour.
Melt butter in frying pan.
Brown chiocken well on all sides.
Add rest of things.
Cover and cook over low heat about 1/2 hour or until chicken is tender.
Serve hot.

SHRIMP-VEGETABLE CREOLE

Ingredients
300 g. fresh, shrimps, shelled                               1/2 tsp. pepper
100 g. sitcharo                                                   2 tsp. soy sauce
2 pcs. sayote, cut into thin slices                         8 pcs. quail's eggs, hard-boiled
2 pcs. small carrots, cut to derised shape            1/8 oz can tomato sauce
1 cup kidney beans, cooked                               2 cup water or meat broth
2 tsp. salt
MARINADE FOR SHRIMPS:
2 pcs. calamansi or lemon juice                          2 tsp.soy sauce
1/2 tsp. black pepper                                        1/2 tsp. salt
Marinate shrimps for at least 30 minutes.
Ster-fry sitsaro, carrots, celery, kidney beans and and bell pepper in a skillet.
Set aside.
In the same oil, saute onions, shrimps and sayote.
Pour tomato sauce and broth.
Simmer for 15 minutes.
Add the rest of the vegetables and quail's eggs.
Season with salt and pepper.
Serve hot.    

FISH IN ADOBO

Ingredients
1 medium-sized fish                                             5 tbsp. vinegar
5 tbsp. water                                                       1 head garlic, minced
1 onion, minced                                                   6 pads of green pepper, sliced in strips
2 laurel leaves
Clean the fish, cut it crosswise into 21/2 centemeter thick pieces,salt, and fry.
Set aside.
Fry garlic, onion and pepper.
Add the laurel and leaves and the vinegar.
Add the fish and the water.
Season to taste and simmer for abut five minutes.
Serve.

FRIED BEAN CURD SQUARES

Ingredients
3 green chilli                                                             1 red chilli
4 cloves brown sugar                                                1 tbsp. dark soy sauce
1 tbsp. white vinegar                                                 1 tsp. ground cummin
2/3 cup crushed roasted peanuts                               1/2 cup water
6 squares hard beancurd                                                salt to taste
Finely chop garlic, green and red chilli.
Mix with brown sugar, soy sauce, vinegar, cummin and cold water.
Stir in roasted peanuts and salt.
Cook over moderate heat oven 10 minutes striring frequently.
Mean while prepare beancurd.Make three horizontal on each beancurd square.
Do not cut through.
Heat oil (about half an inch in a pan) and carefully lower in beancurd squared, several at a time.
Fry 3 to 4 minutes.
Lift out and place on hot serving plate to keep curds warm.
Arrange a little of the cocomber and bean  spouts on top of each beancurd square.
Reheat sauce and spoon a little over each beancurd square. before serving.

CHICKEN PEANUT SALAD

Ingredients
3 cups diced cooked chicken
1 1/2 cups diced celery
1 cup salted peanut halved
1 tbsp. lemon juice
1/2 tsp. salt
1/2 cup mayonnaise
Combine chicken, celery and peanuts in large bowl.
Blend lemon juice, and mayonnaise, pour over chicken mixture and toss.
Chill for 1 hour.
Mound on lettuce-lined plate.
Garnish with tomato wedges.

CABBAGE SALAD,THAI STYLE

Ingredients
2 tbsp. oil                                                            3 cloves garlic, chopped
2 tbsp. red onion chopped                                   1 tbsp. chopped red chilli
2 cup finely shredded blanched cabbage               1 1/2 tbsp. lemon juice
1/2 cup thick coconut cream                                 1/2 cup cooked and finely chopped pork
7 medium shrimps, boiled shelled and sliced               salt to taste and salted fish sauce
Heat oil fry garlic and onion until brown.
Set aside.
Fry chilli.
Set aside.
In a mixing bowl, the rest of the ingredients, except the shrimps.
Mix thoroughly and arrange in a platter.
Top with shrimps.
Sprinkle with fried garlic onion, and chilli.
                       

FLAN WITH MERINGUE

Flan:                                             Meringue :                                      Syrup:
10 egg yolks                                3 egg whites                                    1 cup sugar
1 can evaporated milk                  6 tbsp. sugar                                   1/4 cup water
1 cup white sugar
In a suacepan, caramelize the sugar then add the water ti form a thick syrup.
Pour into buttered custard cups.
Beat the egg yolks and add gradually the milk and the sugar. blend well.
Set mold in pan with water and bake in oven (350F). till almost dona.
Beat egg whites till stiff.
Gradually add the sugar.
Pile on top of each custard.
Put in oven till meringue is brown.
Top with maraschino cherries for decoration.

GUINATAN SPECIAL

Ingredients
5 cups thin coconut milk
1 cup refined sugar
2 cups thick coconut milk 1 1/2 cups sago
1 can sweet corn
3/4 cup sliced langka
1 can sweet corn
1 cup malagkit rice
Wash and boil malagkit until half done.
Add the langka, corn, sugar, stirring constantly to prevent burning.
Add the sago.
Before serving, top the dish with thick coconut milk.

VANILLA CHEESE CUSTARD

Ingredients
4 cups sago
4 ounces shredded cheese
6 egg yolks slightly beaten
1 tsp. vanilla
1 cup evaporated milk
1 can condensed milk
Put the condensed milk, eggs and cheese in a double boiler and
  continue cooking until a thick mixture is formed.
Add now the sago and vanilla. Set aside.
Remove from fire. Chill.

CHINESE STEAK

Ingredients
1 1/3 lbs. pork chops                                     2 tbsp. soy sauce
1/2 tbsp. rice wine                                         4 tbsp. water
3 cup onion shredded                                    1 tbsp. cornstarch
1/2 cup green peas                                        1/2 cup mushrooms
4 tbsp. tomato ketsup.                                   2 tbsp. worcestershine sauce
4 tbsp. sugar                                                  1 tbsp. seasoning
1 cup water                                                   1/2 tbsp. cornstach
4 tbsp. soy sauce                                           6 serving hot, precooking rice
Using blunt end of cleaver, pound pork chops lightly to tenderrize.
Mix with 1 and let soak one hour.
Heat pan and 4 tbsp. oil fry pork on each side until golden brown, remove.
Reheat pan and oil, stir-fry onion and add 2 and 3 and fried pork chops and
  boil four minutes, add 4 thicken (sauce).
Place rice on serving plates; arrange pork chops and sauce over rice and serve.

SUGAR COOKIES

Ingredients
1/2 cup butter                                               1/2 cup sugar
1 egg                                                            3/4 tsp. vanilla
2 cup sifted bread flour                                 1/2 tsp. baking powder
1/4 tsp. salt                                                
Do not grease cookies sheets.
Heat oven to 350 deg.
Blend butter and sugar together thoroughly.
Add egg and vanilla and beat well.
Mix in the dry ingredients.
Chill dough for 1/2 hour.
Roll dough to 1/8 inch thickness on lightly floured board cloth or between
   2 sheets of heavy waxed paper.
Cut with scalloped-edged cookie cutter. Decorate with semi-sweet chocolate
  pieces, or nuts or decorates.
Bake on ungreased cokie sheets in a moderate oven about 10 minutes.

FISH FILLETS IN WINE SAUCE

Ingredients
1 1/2 tbsp. butter                                                         dash of pepper
1 peeled onion, sliced thin                                          1 pound fish fillets
1 pared carrots, sliced thin                                         1/2 cup white wine
1 spring parsley                                                         1 tbsp. butter
1 stalk celery                                                             1 tsp. flour
1 cup water                                                                  minced parsley
1/2 tsp. salt
Melt 1 1/2 tbsp. butter in skillet.
Add onion and carrot.
Cover, simmer 5 minutes.
Tie parsley and celery together.
Add water, salt, pepper to onion.
Simmer until vegetables are almost tender.
Cut fish into serving pieces.
Lay on top of vegetables. Add wine. Cover.
Simmer, basting often to 10 to 12 minutes until fish flakes easily and is moist.
Remove fish to heated platter and arrange carrots around it.
Place platter in slightly warmed oven.
Simmer down liquid in skillet to 3/4 cup.
Cream 1 tbsp. butter with flour.
Stir into sauce and sauce and heat until it thickens.
Strain over fish.
Serve, sprinkled with parsley.















                 

LECHE FLAN DE MAIS

Ingredients
7 egg yolks                                                              3/4 cup water
1 cup white sugar                                                     1 cup corn
1 tsp. calamansi or lemon juice                                 1 cup evaporated milk
FOR CARAMEL SYRUP:
1/4 cup water                                                          1/2 cup brown sugar
Make the caramel syrup by melting brown sugar in water.
Boil until syrup is sticky.
Pour caramel syrup in a custard pan
Let cool until hardens.
Combine the milk, water and egg yolk.
Bleand well and sleve.
Remove thencorn from the cob.
Boil the corn with 1/2 cup water and 1/2 cup sugar until soft.
Set the other corn for decorating.
Add the rest to the milk mixture and calamansi or lemon juice.
Pour mixed ingredients into the custard pan.
Bake in 250F. until firm.
Serve cool.
                                                  

ROCKY ROAD CHIFFON CAKE

Ingredients
2-1/2 cup sifted cake flour                                       3 tsp. baking powder
1/2 cup cooking oil                                                  1 tsp. salt
8 medium egg yolks                                                 1 tsp. vanilla
1/4 cup water                                                          3/4 cup magnolia choco syrup
8 medium-size egg whitrs                                         1/4 tsp. cream of tartar
1 cup refined sugar
Pre-heat oven to 350 F.
Sift together fisrt three ingredients into a large bowl.
Make a well in the center and add cooking oil, egg yolks, choco syrup, water and vanilla.
Beat with a wooden spoon until smooth.
Set aside.
Beat egg whites until frothy.
Add cream of tartar and best to soft peaks.
Gradually add refined sugar and beat until stiff but not dry.
fold first mixture into the egg whites and turn ungreased 10-inch tube pan.
Bake for 40-45 minutes, Invert pan and cook.

BANGUS OR MILKFISH SARDINES

Ingredients
12 small bangus or milk fish                     2 tbsp. salt
1/2 cup sliced pickles                                               12 pieces pepper chilli (siling labuyo)
2 carrots, sliced                                                        2 bay leaves
1 cup rum                                                                 1 cup olive oil
1 cup water                                                              1/4 cup native vinegar
Scale the fish, leaving the scales.
Arrange 6 fish in a layer in the pressure cooker.
Sprinkle over with with salt.
Follow with half of the rest of the solid ingredients.
Arrange another layer of fish, and follow again with the other half of the solid ingredients.
Pour in the rum, olive oil, water and vinegar.
Cover and cook for 30 minutes, on medium heat



 

SWEET-POTATO PASTE (Pastillas de Camote)

Ingredients
4 cups "camote" boiled mashed
1 1/2 cups sugar
1 tall can eveporated milk
Mash cook camote with enough water to cover for about 20 minutes.
Peel, mash and add milk.
Mix thoroughly and remove fibrous portion by pressing the mixture
  through a fine sieve or colander
Stir in sugar and cook over boiling water for 30 minutes or more.
Pour a centimetre thick on sugared board and dry in warm breeze or
   in a warm oven for about 5 minutes.
Cut paste in square roll in granulated sugar and wrap in wax paper..

PAKO OR CAMOTE TOPS SALAD

Ingredients
3 cup camote tops or pako
1 regular size onion, sliced
2 large fresh tomatoes sliced
1/3 cup native vinegar
1 calamansi juiced
1/4 cup coconut milk (if desired)
    salt to taste
Place the cleaned camote tops or poko in a strainer.
Dip in boiling water for 30 seconds.
Remove at once and drain
Place in a bowl. Mix onion, tomatoes, calamansi juice, vinegar,
   coconut milk and salt.
Pour them on the tops or pako.
Serve.

CHEESE CHIFFON CAKE

Ingredients
2 cup flour cake                                                1 tsp. baking powder
1/4 cup cornstarch                                            1 tsp. salt
1 cup sugar                                                       1/2 cup oil
7 egg yolks                                                        3/4 cup water
1 tsp. dayap reed                                             1 cup cheese, finely grated
8 egg whites                                                      1/2 tsp. cream of tartar
1/2 cup sugar
Preheat oven at 325 degree.
Measure and sifted all the ingredients in a large bowl.
Make a well at the center of the dry ingredients.
Pour the cooking oil egg yolk water and dayap.
Bleand thoroughly. Fold grated cheese.
In  big bowl beat the egg whites and cream of tartar until frothy.
Add the half cup sugar and continue beating until stiff peaks are formed.
Gradually fold the egg yolk mixture into the beaten egg whites.
Pour into tube pan. Bake at 325 degree F.

CALIFORNIA RAISIN BACON ROLL

Ingredients
1 kilo ground beef                                                           1/2 kilo ground pork
2 small boxes California seedless raisins                           1/2 cup chopped onions
1/2 cup chopped ham                                                      1 raw egg and 1 egg yolk
1 small can vienna sausage                                               1 charizo be bilbao chopped
2 hard-boiled eggs, grated                                               1/2 cup evaporated milk
1 cup pickle relish                                                           4 slices of pan americano, or american bread,
1/2 tsp. blank pepper, ground                                           remove crust and cut into small pieces
1 tbsp. vetsin                                                                  1 tsp. salt
2 tbsp. grated queso de bola                                           1/4 kilo lard leaf or sinsal (pano) or ampilia
1 package bacon                                                            1 sheet white cellophane
Mix together all ingredients in a big bowl except bacon and sinsal.
Spread out the cellophane on a tray and put two pieces of sinsal.
Arrange bacon in singles.
Put mixture on top each sinsal.
Roll filling with the bacon, like jelly roll, leaving sansal.
Wrap with sinsal.
Wrap in cellophane and tie ends with a string.
Steam rolls for one hour.
Broil rolls eight to 10 minutes. You may brown rolls by frying.
Cool. Slice like "relleno" and serve with sauce.
SAUCE:
Saute one tbsp. chopped onion in one tbsp. butter or oil.
Add 2 cups of stock or broth taken or from steamer.
Season with 1 1/2 tsp. soy sauce and 1/2 tsp. vetsin.
Thicken with tree tbsp. flour dispersed in 1/2 cup water.
Keep stirring until sauce thickens.
Fire must be low.                                            

EGGPLANT CASSEROLE

Ingredients
4 small, eggplant, pared                                                2 tsp. sugar
1/4 kilo ground beef                                                     1/2 tsp. black pepper, ground
1 cup kidney beans cooked                                          1-8 oz. can del monte tomato sauce
1/4 cup flour (with 1/4 tsp. salt)                                    2 tsp. salt
2 eggs lightly beaten                                                     1 cup water or broth
6 tbsp. bread crumbs                                                   1/4 cup celery, chopped
1/4 cup cooking oil                                                      2 small green bell pepper, chopped
4 segments, garlic, crushed                                          1 small red bell pepper, chopped
1 medium size onion chopped                                        grated cheese (optional)

Slice each pared eggplant lengthwise.
Dredge both sides immediately with flour.
Dip in eggs.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Arrange on a platter. Set aside.
Sauté garlic, onions and ground beef.
Cook until beef turn light brown.
Add kidney, green and red peppers and celery.
Add tomato sauce and water or broth.
Season with salt, pepper and sugar.
Simmer for 20-25 minutes.
Pour on top of eggplants.
Sprinkle grated cheese, if desired.

ORIENTAL VEGETABLES HASH

Ingredients
2 cups chicharo
1 carrots, diced
2 stems celery, sliced
1 cauliflower
1 onion, sliced
1 1/2 cups shrimps juice
1/8 kilo young pork
1/2 kilo shrimps, shelled
4 tsp. soy sauce
2 tsp. vetsin
  salt and pepper
  oil for frying
  quail eggs, optional
Sauté onion in oil.
Add ground pork and cook until done.
Add shrimps and cool for five minutes.
Add soy sauce and seasoning's.
Add cornstarch mixture.
Stir until thick.
Add the rest of the ingredients and cook until half-done.
Correct seasoning.
Garnish with hard-boiled quail eggs.

SHRIMPS CREOLE

Ingredients
1 1/2 lbs. shrimps. large
2 onions, sliced
2 tbsp. fat
3 cup celery, sliced
1 cup water
1 tsp. salt
1 tsp.. chilli powder
1 tsp. sugar (optional)
2 tbsp. flour
1/4 cup green pepper, diced
1 can (lb) tomatoes
  dash of pepper
Cook shrimps in boiling salted water.
Drain remove shell and dark vein.
Saute onion in fat.
Add celery, water, salt, chilli powder, sugar and pepper.
Cover and simmer 15 minutes.
Combine flour with small amount of tomatoes, green pepper.
Add to onion-celery mixture and cook to boiling, stirring constantly, cook 1 minutes longer.

SWEET POTATO SALAD DELUXE

Ingredients
1/4 cup thinly sliced ham or any other salad meat
1/2 cup chopped onions
2 cup cooked yellow sweet potato, diced
4 hard-cooked eggs, chopped
1/4 cup salad pickles
1 cup shredded kraft cheddar
1 cup kraft mayonnaise
Toss ingredients lightly.
Chill.
Serve in letture bed.

PAKSIW NA LECHON

Ingredients
2 kilos lechon, cut into serving pieces
3 cups lechon sauce
8 cups water
1/2 tsp. pepper corn
1 head garlic, minced
 2 laurel leaves
Boil lechon in water, garlic, laurel and pepper until soft.
Then add sauce.
Simmer to desired thickness.

RICE AND BACON SALAD BOWL

Ingredients
3 cups ready-cooked rice
1/2 lb. bacon
1 cup diced cucumber  
1 cup diced celery
1 green capsicum, sliced
  salt and pepper
Combine the rice, bacon, pieces cucumber, red capsicum and celery  in a large bowl.
Pour on the fresh dressing and toss gently until thoroughly blended.
Finally add the pieces of sliced green capsicum and chill before serving.
For special occasion, scoop out center of a red or green.

BOPIZ

Ingredients
1/2 cup pork lungs                                                       1 cup pork liver
1 cup water                                                                 1/2 cup pork heart
3 tbsp. cooking fat                                                      1 tsp. minced garlic
3/4 cup chopped tomatoes                                          2 tbsp. chopped onion
1 1/2 tsp. salt                                                              1/8 tsp. peppper
1 cup thin coconut milk                                               1/4 cup red pepper cut into strips
1/4 cup thick coconut milk                                          1/4 cup greed pepper, cut into strips
Boil first ingredients for 5 minutes in a cup of water.
Cook over low heat for 30 minutes.
Set aside to cool, then chop lungs, liver and heart.
Saute garlic, onion and tomatoes.
Cook 2 minutes add chopped lungs, liver and heart.
Season with salt and add pepper.
Add thin coconut milk. Cover.
When mixture .
Add thick coconut milk.
Boil a minutes and serve.

STAR'S SHRIMP INTERNATIONAL

Ingredients
3 tbsp. margarine                                                   1 cup shrimp juice
1 tsp. garlic, crushed                                              1 tbsp. gin
1 tbsp. onions, diced                                              1/4 cup celery, diced
1/3 cup fresh mushroom, blanched                         1/4 kilo shrimps, shelled
1/4 cup red pepper, diced                                     1 tsp. salt
1/4 tsp. white pepper                                            1 tbsp. flour melted in 1/3 cup water
1/4 tsp. seasoning
Peel off heads of shrimps and pound till juice is obtained.
Add 1/2 cup hot water to the juice and strain.
heat margarine in a pan.
Saute garlic and onions.
Then add shrimps and seasonings.
Continue to saute until shrimps become reddish in color.
Pour in shrimps juice and let simmer for 3 minutes.
Add gin, celery, mushroom, and red pepper.
Thicken mixture with flour. Serve hot.

SEAFOOD CASSEROLE

Ingredients
1/4 kilo fish fillet                                                    1/4 kilo tahong  or halaan
1/4 kilo shrimps                                                    1/4 kilo alimasag
1/4 kilo squid, cut 1" crosswise                             1 red pepper, cut into cubes
1 green pepper, cut into cubes                              1/2 cup green peas
1/2 cup chopped tomatoes                                   1 onion sliced
1 tsp. garlic                                                          1/8 tsp. saffron powder
1/2 can thick cream                                              1 can mushrooms
1/4 kilo potatoes, cut into cubes                           1/4 kilo string beans, cut into 2
1/4 kilo carrots, cut into cubes                             2 tbsp. flour
Season fisf fillet with 1/4 tsp. salt and a dash of pepper.
Fry in 2 tbsp. oil half cooked then set aside.
Sea son shrimps and squid with 1 tsp. pepper.
Fry in 3 tbsp. oil-half cookeked. Set aside.
Season halaan/tahong with 1/2 tsp. salt and dash of pepper.
Fry in 1/4 cup oil half done. Set aside.
Cut alimasag into 4 parts.
Season with 1 tsp. salt and dash of pepper then fry in 2 tbsp. oil until half cooked. Set aside.
In a casserole, saute onion and tomatoes in 2 tbsp. butter.
Add saffron powder and 2 cups of water or broth.
Season with 2 tsp. salt and 1/4 tsp. pepper.
Add the butter mushrooms, string beans carrots, potatoes, red and green pepper then let boil.
Simmer until vegetables are cooked.
When vegetables are almost cooked, thicken with 2 tbsp. flour, then add the pre-cooked shrimps,
  squid, fillet, alimasag and halaan.
Mix well and add the thick cream.
Transfer to a casserole dish and bake at 350 for 20 minutes.

COCONUT WITH COCO MILK

Ingredients
1/2 kilo mike
1/2 cup coco milk
1 onion
1/4 kilo shrimps
1/4 kilo pork
3 segments garlic
Saute garlic and onion in cooking oil.
Saute shrimps and pork; put in coconut milk.
Cook for 15 minutes or more.
Serve hot.

GULAMAN WITH FRUIT COCKTAIL

Ingredients

1 big can fruit cocktail or leaches

2 cans condensed milk

4 sticks royal gulaman

4 tbsp. white sugar

8 cups water to boil the gulaman or 8 1/2 water. 2 eggs

Boil the gulaman to 8 1/2 cups water. 

Mix in big bowl all other ingredients with fruits drained of  juice.

Beat eggs and add to no. 2. 

Mix 1 and 2 put into molds.

REAMED HAM

Ingredients
2 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1 tsp. dry mustard
2 cups milk
2 cup cooked diced ham
1 cup drained cooked peas
1/4 cup sliced piminto
1/2 cup thin strips green pepper (if desired)
Mke a while sauce of the butter, flour, salt mustard and milk.
Add ham, peas, pimiento and (if used) the green pepper.
Cook slowly 10 minutes longer, stirring often.
Use as filling for oatmeal puffs.

HOLIDAY PRAWN SPECIAL

Ingredients:
9 pieces medium-sized prawns                                    3 pieces calamansi or lemon
3 cloves minced garlic                                                 1 tbsp. soy sauce
1 medium sized onion, finely chopped                          1/2 big green pepper, finely chopped
1/2 cup celery, finely chopped                                     1/2 big red pepper, finely chopped
3 slices ham, chopped                                                 3 pieces bacon chopped
1 cup shrimps, shelled and chopped                            3/4 tsp. seasoning
1 cup bread crumbs                                                    1/4 cup grated cheese
SAUTE:
2 yolks of hard-cooked eggs                                      
1/2 green pepper, finely chopped
1 tbsp. chili sauce
3 tbsp. catsup
1/2 red pepper, finely chopped
Wash prawns and dip in boiling water until slightly red.
Set aside to drain.
With a sharp scissor cut shell bank lengthwise from head to tail very carefully so as not to destroy
  the shell.
Cut through the meat, open and marinate in mixture of calamansi or lemon juice, and soy sauce.
Set aside for a few minutes before removing meat from shell, then chop them finely.
Heat butter in a frying pan; saute garlic until brown add onions, celery,peppers, ham chopped shrimps
  and prawn meat then seasoning.
Stuff prawn shells with above mixture.
Cover with bread crumbs and top with grated cheese.
Bake in hot oven for 20-25 minutes.
Prepare sauce.
Mash egg yolks and combines with the rest of ingredients, blend well.
If sauce is too thick, add hot water as needed.

RELLENO ALIMANGO (CRABS)

Ingredients
6 alimango or crabs
1 tbsp.. margarine
2 slices tocino
1 tbsp. milk
1 tbsp. beer
  garlic and onions
Boil alimango or crabs and flake all the fresh (about 1 cup).
Saute garlic and onions in oil; add the crab meat and cook for a few minutes.
set aside.
Combine margarine milk beer and salt in a dish, and mix in the crab meat.
Beat one egg, and half of it to the crab mixture.
Clean the cram shells stuff them with the filling.
Garnish with slices of tocino (orbacon)  on top.
Dip the shells in the remaining beaten egg, and fry in hot oil.

STEAM PUTO

Ingredients:
2 cup all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cup sugar
2 cup coconut milk
1 tsp. anise  2 eggs
Sift together dry ingredients into a mixing bowl.
Add coconut milk to make a smooth mixture; add anise and a
 few drops of desired food colouring.
Pour into muffins tins and steam for 15-20 min.

TUNA FISH SALAD

Ingredients:
1 cup boiled tuna fish flaked
2 pieces sugar beets, boiled and diced
3 tbsp. vinegar from sweet pickles
  mayonnaise to mix
1/4 cup minced celery
1 cup crisp cucumber, diced
1/2 tsp. salt lettuce leaves
Combine flaked fish and vinegar just before servings.
Combine well the flaked fish, cucumber, celery sugar beets,
   vinegar, salt and mayonnaise.
Serve with lettuce leaves.

RUSSIAN SALAD

Ingredients:
1/2 kilo potatoes                                               1/2 kilo string-beans
1/2 kilo cucumber                                             1/4 kilo carrots
1 head lettuce                                                   2 pcs. sugar beets
1 chicken breast, boiled and chopped               1 slice, chopped ham
2 eggs, hard-boiled                                           3 pcs. tomatoes
1/3 cup pickle relish                                          1/2 cup mayonnaise
Boil string-beans and cut 1" long.
Set aside.
Boil carrots, potatoes and cut into cubes.
Peel cucumber and remove seeds.
Cut into cubes.
Boil the sugar beans beets separately, cut into cubes.
Soak lettuce in ice water for two hours.
Set aside.
Mix together the potatoes, carrots string-beans and cucumber and sugar beets.
Add the chopped ham, chicken,  mayonnaise and pickle.
Mix well and season with salt and pepper to taste.
Line salad bold with lettuce; place salad mixture.
Decorate with slice of eggs and tomatoes.

YEMAS WITH PEANUTS

Ingredients:
1 can condensed milk
1/2 peanuts
5 eggs
2 tbsp. butter
Mix the milk and the egg yolks and stir on fire until it forms a ball.
Add the butter and the peanuts.
Form into small balls.
Dip in caramel and wrap in cellophane
CARAMEL:
1 1/2 cups sugar
1/2 cup water
Put the ingredients in a saucepan until it thickens and make small balls from
  and dropped in syrup.

FISH RELLENO

Ingredients:
3 big bangus or milk fish                                               1/2 kilo ground pork
1 1 tbsp. garlic                                                             1 cup seedless raisins
1 onion, finely chopped                                                1 cup well drained canned green peas
1 tbsp. salt                                                                   2 beaten eggs
3 tbsp. soy sauce                                                         2 tbsp. flour
   soy sauce and calamansi or lemon
Wash fish.
Slit the head portion and remove gills and entrails.
Rinse well.
Pound body of fish to loosen flesh inside and bend the bones.
Take care that skin remains intact.
Remove the flesh from the head portion and wash fish skin thoroughly.
Lay skin aside and scald the meat to facilitate separating meat from bones.
Saute garlic with butter.
When brown, add onion, tomatoes and cook well before adding the bangus meat and ground pork.
Lastly, add peas, raisins and eggs.
Season mixture with salt and pepper.
Stuff this mixture into the fish skin carefully so that the fish looks whole again.
Fish can either be fried or broiled.
Serve in a platter and garnish with fresh tomatoes.



                                            

PEANUT BRITTLE

Ingredients:
1 cup sugar
1/2 cup peanuts
Chop peanuts coarsely
Caramelize sugar.
When melted sugar is golden brown in color
Quickly stir in the peanuts and pour the mixture on the bottom of a buttered tin
    pan and baking sheet
With the flat side of two knives, shape the mass into a square about  1/2 inch thick.
While still warm, mark in pieces by creasing with the blunt edge of a knife.
When cold break into pieces.

ESCABECHE

Ingredients:
1 fish large enough for 2 serving                                 1 1/2 tsp. salt
1 cup cube ginger                                                      3 tsp. fat
1 medium-sized onion                                                2 cloves garlic
3 tsp. vinegar                                                             1 1/2 tsp. brown sugar
4 tsp. water
Prepare the fish for cooking.
It may be left whole, or it may be sliced, into sizes suitable for serving.
Rub salt on salt on the fish and allow to stand for about 10 minutes
Meanwhile scrape off the outer then covering of the ginger into very thin slices.
Fry the fish until done and slightly brown about 15 minutes.
Remove it from the frying pan.
Now make the sauce in the foll way;
In remaining fat the garlic, the onion, and the ginger for about 2 minutes.
Add the vinegar, water, sugar, and the remaining salt and bring the mixture to the boiling point,
Add the fish to mixture and simmer for 4 to 5 minutes.