Home made

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.

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.

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.

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.





















                        

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.

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.

Ingredints
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.                                                                  

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.

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.

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.

Ingredients
1/4 cup onion sliced                                             1/4 cup tomatoes chopped
10 pcs. kamias                                                     6 cup ricewater
1/2 cup fresh shrimps                                           1 tsp. salt
2 cup kangkong leaves                                         1 tsp. vitsin
Sauté 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

Ingredients
2 cup flaked cooked crab meat                    1/2 cup ground pork
3 segment garlic                                          1 tbsp. chopped onion
1 tbsp. chopped green pepper                     2 tbsp. soy sauce
2 tbsp. cornstarch                                       1/4 cup water
2 whole eggs, well beaten                               crab shells
Sauté garlic, onion. green pepper.
Add the ground pork and soy sauce. Cover.
Add the crab meat pork is almost done.
Disperse cornstarch in water.
Add to the crab-pork mixture.
Blend well.
Add the well-beaten eggs.
Mix well.
Cook this in the extra fat slowly like an omelet and serve in crab shells.

Ingredients
8 sliced day-oil raisin bread                                        4 slices ham
2 eggs, beaten                                                          4 slices cheese
1/2 cup milk                                                             1/2 tsp. salt
1 tsp. dry mustard                                                       butter
     Place one slice each of ham and cheese between two pieces bread.
     Combine eggs, milk, salt and dry mustard in a bowl.
     Heat butter on griddle and dip each sandwich in egg mixture.
     Cook on hot griddle until lightly brown on both sides and cheese has melted.
     Make 4 serving.

Ingredients

Ingredients
1 cup cake flour                                                   1/2 cup sugar
1 1/2 tsp. baking powder                                     1/2 tsp. iodized salt
4 eggs separated                                                 1/4 cup oil
1/4 cup pineapple juice                                       2 tbsp. water
1/2 tsp. vanilla                                                    1/4 tsp. cream of tartar
1/4 cup sugar
ICING:
3 tbsp. hot water
1 cup whipping cream
1 tbsp unflavored gelated
1/4 cup powdered sugar
2 tbsp. strawberry jelly
Preheat oven at 350F.
Sift the first dry ingredients together 3 times.
Set aside.
Combine eggyolks, oil, pineapple juice, water and vanilla.
Beat until smooth.
Put dry mixture in a deep bowl and pour in the liquid ingredients.
Blend well.
Set aside.
Beat eggwhites .
Add cream of tartar.
Beat until you get peaks.
Gradually add sugar while beating continuously.
Whip until stiff but not dry.
Fold the batter in the eggwhites.
Pour unto a greased 9" round pan.
Bake 20 minutes cool.

Ingredients
2 large eggplants
4 tbsp. flaked coconut
3 tbsp. thick coconut cream
1/3 cup finely chopped spring onions
1/4 cup finely chopped green pepper
1 1/2 tsp. salt
1/2 siling labuyo native chili
1/8 tsp. powder mustard
2 tbsp. vinegar
Boil eggplant-cool peel.
Combine coconut flakes with coconut cream.
Chop together eggplants, onions, green pepper.
Add salt, chili pepper, mustard, vinegar, chop until very fine.
Serve cold.
This should make about 3 cup serve inside halve coconut shell with the coconut meat on.

Ingredients
1/2 kilo shrimps or lobster meat
      evaporated milk
3 tbsp. butter or cooking oil
      salt and pepper to taste
3 tbsp. grated cheese
Cook the shrimps in a small amount of water with salt.
Shell the shrimps.
Melt the butter or heat the cooking oil in a frying pan and fry the shelled
    shrimps slowly for two minutes.
Add salt and pepper.
Pour in evaporated milk, just enough to cover the shrimps, and mix until
     the sauce becomes sticky.
Sprinkle with grated cheese before serving.

Ingredients
1 can condensed milk
1 cup refined sugar
2 tsp. peanuts
   plastic paper (for wrapping)
Chop peanuts. Set aside.
Heat saucepan and pour condensed milk.
Add sugar and stir.
Sprinkle peanuts as mixture thickens.
Pour hot mixture on the cutting board and cut into desired sizes.
Let pieces cool, then wrap them individually.
Store in jars.

Ingredients:
1 can condensed milk
11 tbsp. ground kasuy nuts
2 tbsp. corn syrup
1 tsp. flavoring (of your choice)
   refined sugar (as needed)
Combine ingredients in a saucepan.
Cook over low heat, stirring constantly, until a soft dough is formed.
transfer dough onto board and roll out 1/4-inch thick.
Cut into desired pieces.
Wrap in wax papers and store.

Ingredients
4 cup whole whet flour
3 cup  oats
1 tbsp.refined refined sugar
1 tsp. salt
2/3 cup oil
     water
Combine dry ingredients and mix.
Beat water and oil together then add to dry ingredients and mix well.
Knead mixture lightly.
Roll out-oiled cookie sheets and cut into desired shapes.
Preheat oven to 400F.
Reduce temperature to 325F. and bake for 25 minutes. or until brown.
Reduce heat again and continue baking until thoroughly dry.
Store in airtight plastic bags.

Ingredients
3 pieces eggs
1 tbsp. butter or margarine
2/3 cup sugar
1 tsp. vanilla
1/4 cup condensed milk
4 cups desiccated coconut
Beat eggs till and fluffy.
Add butter and sugar.
Beat thoroughly.
Add vanilla, condensed milk, and desiccated coconut. Mix.
Grease paper cups and fill them with mixture.
Bake in a moderate oven (350F.)for 15 minutes or until mixture becomes slightly brown.

Ingredients
1-2 cups sugar
3 cup honey
    water
2 tsp. vanilla
3-4 cups ground walnuts
Combine sugar, honey, and water in a saucepan.
Cook to 242F.
When consistency is reached, remove from heat.
Add vanilla and walnuts. Mix.
Spread on wax paper or lightly-oiled cookie sheet.
Separate into individual pieces as they cool.
Wrap individually.
Store in airtight containers.

Ingredients
5 egg yolks
1 cup whole liquid milk
1/4 cup sifted flour
1 powder rind calamansi
2 tbsp. sugar
    butter
Beat egg yolks lioghtly and add to liquid milk.
Add flour, powdered rind, and sugar to make a smooth paste.
Apply butter on both sides of wafer iron for easy removal of barquillos.
Heat wafer iron.
Pour a tbsp. of paste at center of wafer iron and press places together. Wait until become brown.
Shape barquillos by using wooden cone. Butter them while still soft and warm.
Pack in airtight plastic bags.

Ingredients
1/2 kilo pork
1 cloves garlic
3 tsp. salt
3 bay leaves
1 tbsp. black pepper
1 tbsp. lard
2 cup water
1/2 cup vinegar
Clean and cut the pork into cubes.
Place in a saucepan and add vinegar, garlic, pepper, bay leaves, salt and water.
Cover and boil until tender.
Drain the liquid.
Add some more garlic and some lard, if needed.
Fry until brown.
Four the liquid into the saucepan and let simmer for a few minutes.

Ingredients
1 cup ground beef                                              SAUCE:
2 cup coconut "sapal" finely chopped                              1/2 cup del monte  sauce
1/4 cup shrimps, chopped                                              1/4 cup del monte ketchup
100 g. pork fat chopped                                                2 cup broth (beef,pork, or chicken)                                           
3 eggs, lightly beaten                                                      1 small onion, chopped
2 tsp. salt                                                                       1 tsp. salt
1/4 tsp. ground black pepper                                         1 tsp. hot sauce
2 tsp. hot sauce                                                             2 tsp. flour (optional)
1 onion, chopped                                                          1 reed bell pepper cut into strips
1/4 tsp. vetsin                                                               1 small carrot, cut into desired shape
1/4 cup flour                                                                 4 segments garlic, chopped
1/2 cup oil
Combine beef, "sapal", shrimps, pork, egg, flour, salt pepper, onion, sauce and vetsin.
Mix throughly.
Form each tsp. of mixture into balls.
Fry in hot until golden brown.
Set aside.
In the remaining oil, sauté garlic, onions, red peppers and carrots.
Add tomato sauce, banana ketchup and broth.
Season with salt, pepper and hot sauce.
Thicken sunce with flour, if desired.
Add meatballs
Simmer for 25-30 minutes        

Ingredients
2 pieces sweet ham
1 piece hard-boiled egg
2 tbsp. mayonnaise
1 tsp. chopped pickles
    pich of salt
1/2 tsp. sugar3.2 tsp. cheese, grated
Chop sweet ham.
Dice eggs.
Combine all other ingredients.
Fill teflon-coated molds with batter the place 1 tbsp. filling.
Cook for 3-4 minutes or until golden brown.

Ingredients
100 grams ground pork
2 stalks spring onion, chopped
1 tsp. soy sauce
1 tbsp. perrins sauce
1/4 tsp. wine
1/2 tsp. salt
1 1/2 tbsp. cprnstarch
1 eggwhite
    dash of pepper
    dash of vetsin
    dash of sesame oil
Mix all ingredients in a mixing bowl.
Mold meat mixture into marble-sized balls.
Fry meatballs until slightly golden brown.
Fill heat-plate molds with waffle batter mixture.
Fill molds with 3-4 pieces of meatballs.
Cook until golden brown.
Serve this with your favorite juice drinks.

Ingredients
3 cups all purpose flour
1/2 cup granulated sugar
2 tbsp. salt
2 whole eggs
1/2 cup evaporated  milk
1 1/2 cup water
1/3 cup vegetable oil
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
Preheat hot dog toaster for 5 minutes with grids open until the ready light (green) is come on.
Note- during toasting the warning light will cycle on and off while the thermostat keeps the
        hot dog at the right temperature.
Do not touch hot dog cooking plate during preheating time for prevent any risk from appliance.
Sift together all dry ingredients in a mixing bowl. Set aside.
Beat eggs until lemon-colored and add liquid ingredients gradually.
Add the sifted dry ingredients gradually to the liquid mixture until well blended.
Fill preheated heat-plate molds the batter mixture then fill with your desired filling with a pastry bag.
Cook for 4-5 minutes or until golden brown.

Ingredients
10 piece ripe cooking banana (saba)                        10 cups water
2 pieces onions                                                        1 clove garlic
2 cups vinegar                                                          1 tsp. calamansi juice or a pinch of citric acid
1 tbsp. cornstarch                                                     3 tsp. salt
1 cup refined sugar
   atswetes seeds soaked in water (for food coloring)
Materials:
Cooking utensils
Blender
Sterilized containers
Procedure:
Peel bananas and slice into small pieces.
Boil bananas for 10 minutes.
Purée boiled bananas in water.
Chop onions and crush garlic.
Blend onion and garlic with rest of ingredients except the atswetes solution.
Pour banana purée into same container and boil new mixture until it becomes sticky.
Pour atswetes coloring into mixture until it gives out your desired color.
Pour hot mixture in containers. Refrigerate 10C.for future use.

Ingredients
1 lb. plain flour                                                      1 tsp. salt
1/2 oz. yeast                                                         1 tsp. caster sugar
1/2 pint warm milk                                                1 1/2 oz. margarine
1 egg                                                                        glaze: little beaten egg
Sift flour and salt together into bowl and put to warm.
Cream yeast and sugar together liquid.
Melt fat and add the milk, pour on top beaten egg and then stir into creamed yeast.
Pour into warned flour and mix to a soft smooth dough.
Beat well with the hand.
Cover with clean cloth and put in a warm place for about an hour until dough has doubled in size.
Knead gently on floured board, form into plaited twists or rolls.
Put or greased baking tray and set aside in warm place for 15 minutes.
Brush over with beaten egg sprinkle with poppy seeds, if using.
Bake in a moderate oven (425 deg.F. for 20 minutes.

Ingredients
1 1/2 cup tomato wedges                                        1/2 cup green pepper strips
2 tbsp. green onion slices                                         1/2 cup pitted ripe olives
1 bottle (235cc) kraft oil                                         2 quarts torn lettuce leaves
    and vinegar dressing                                           1/2 cup corn chips
1/2 cup cucumber slices                                             kraft coleslaw dressing
  kraft thousand island dressing
Combine tomato, green pepper, olives; add oil and vinegar dressing.
Cover; margarine in refrigerator for 2 hours.
Drain reserving marinade.
Place green and cucumber in a salad bowl.
Add remaining vegetables and corn chips.
Toss lightly.
Serve with reserved marinade, thousand island dressing or coleslaw dressing.

Ingredients
3 1/2 cup flour                                               3 tsp.  sugar
1 tbsp. yeast                                                   1/2 salt
1 cup water                                                   1 egg
2 tbsp. oil
Warm water and dissolve yeast.
Add sugar, salt, oil and egg.
Mix well.
Add the flour and knead well on floured board.
Set aside to rise for 2 hours.
Loosen and fold.
Set aside for 30 minutes.
Knead and roll.
Cut and roll on powdered bread crumb.
Bake in hot oven 400 deg.

Ingredients
4 tbsp. vegetables oil                                            1 medium onion, shredded
3 dried squid, medium size                                    1 large green pepper
2 tbsp. light soy sauce                                           2 pieces pieces pressed bean bean curd
1 1/2 tsp. sugar dash of pepper                            1/2 tsp. baking soda
1/2 cup water or chicken stock
Soak squid in water over-night.
Remove soft bones and members.
Change water.
Add baking soda and boil 30 minutes, covered.
Let soak 1/2 hour.
Drain and cut into thin,shreds.
Remove seed of green pepper and cut into 1/4-inch wide strips.
Cut bean curd also 1/4 inch strips.
Mix soy sauce, cornstarch, sugar and pepper with the squid and soak 20 minutes.
Heat oil in a frying pan.
Add  the onion and fry 1-2 minutes.
Add pepper and squid mixture and fry about 2 minutes.
Add the bean curd and stock.
Cover for a total cooking time of 6 minutes Serve hot.

Select 2 dozens large oysters and have ready as many thin strips of bacon.
After the oysters have been cleaned, squeeze the juice of calamansi or lemon over them, then roll each in a strip of bacon.
Fasten the ends of the bacon with toothpick.
Place these pieces in a hot pan and brown on one side; turn and brown the other.
Serve hot.

Ingredients
1 medium-size chicken, cut up
1 clove garlic, minced
   vinegar, salt, black pepper,oil
Combine all ingredients and flatten chicken pieces and marinate over night.
Deep fry until brown.
Serve with vinegar with garlic and pepper, or tomato sauce

Ingredients
1 small green pepper                                           1 onion
1 tbsp. oil or butter                                             2 oz. mushrooms
4 os. grain rice                                                    1/2 pint stock or water with chicken bread
1-12 oz. can corned beef                                    3 oz. cheese, finely grated
  chopped parsley, for garnishing
Chop pepper and then fry with chopped onions and mushrooms in butter or oil.
Add rice and stock and cook until rice is tender.
Toast one side of the bread slices.
Place a slice of corned beef on the un-cooked side and put under the grill for a few minutes to warm the beef.
Stir most cheese into rice mixture; place on corned beef.
Sprinkle with rest of cheese and brown under grill.
Top with chopped parsley.

Ingredients
2 packages, royal gelaten
1 can condensed milk
1 small can fruit cocktail
Boil royal gelaten in water.
Stir until dissolved.
Add condensed milk.
When warm, add cocktail and arrange some of the
  lady fingers, in a bowl and pour gelaten over it.
Allow to cool before removing from the molder.

Ingredients
1 buko meat, diced                                                1/2 cup vegemeat, diced
1 onion, chopped                                                   1/4 cup celery, chopped
1/2 cup evaporated milk                                         7 cup water
1 tbsp. cornstarch                                                  1 tbsp. butter        
3 tbsp. cream of mushroom powder                          salt to taste
Sauté onion and celery in butter.
Set aside.
Dilute cream of mushroom and cornstarch. milk, and diluted mushroom-and cornstarch
   mixture.
Simmer for 2 minutes stirring constantly.
Season with salt.
Remove from fire.
Add sautéed onoin and celery just before serving.

Ingredients
2 mangoes, diced
3 tbsp. brown sugar
6 cup gelatin or gulaman, or gelaten almond-flavor, diced
Blend mangoes, sugar, and water except gelaten or gulaman.
Serve cold.
NOTE:
If gulaman bar is used, dissolve 1 bar into 21/2 cups water.
If sachet is used, just follow instruction on label.

Ingredients
4 pieces young coconut fresh water
Serve cold.

Ingredients
1/8 kilo sotanghong, cut into 4"
1/2 kilo choplets, cut into half
1 cup spring onion, cup into 2"
1/2 cup astsuwete
   salt to taste
Boil water then and choplets, sotanghon, and atsuwete.
Boil for 3 miniutes or until sotanghon becomes tender.
Add more water as desired.
Season with salt.
Add spring onions.
Remove immediately from fire.

Ingredients
4 kg. boneless/bone-in                                      4 cup pineapple juice
3 cup sugar                                                      4 cup water
1 tbsp. whole peppercorn                                  1 bottle beer
1/4 tsp. whole cloves                                       3 pieces bay leaf
Pre-heat oven to 400F 30 minutes. electric 20 minutes.
Measure all ingredients.
Pre-mix pineapple juice, water, sugar and beer in an aluminium or
  glass mixing bowl.
In a baking sheet or pan, distribute evenly peppercorn, oregano. cloves
   and bay leaf.
Lay down ham leg on the center (fat side up) and pour over a quarter portion
   of the pineapple mixture.
Bake ham at 350F. and add gradually the remaining amount of pineapple mixture.
Pour the pineapple mixture on top of the ham from to time.
Baking is completed about 11/2 hour..Remove ham from oven and collect syrup for dip.
GARNISHING
White sugar, whole cloves cherries
Score the top of ham in diamond shaped impressions.
Sprinkle sugar on top and bake for another 10 minutes.
Garnish with sliced cherries and cloves nails.

Ingredients
1 can medium can sweet corn
4 cup coconut milk
4 cup sugar
4 tbsp. cornstarch
1 tsp. vanilla
Mix the coconut milk, sugar cornstarch and vanilla.
Cook over low fire, stirring constantly.
When thick, add sweet corn and continue stirring until bubbles
   appear on top.
Remove from fire and pour into square pans and chili.
Slice into desired pieces.

Ingredients
1/2 kilo lean beef stew meat                                 5 segments garlic, crushed
4 tbsp. beef dripping or oil                                   3 large onions, sliced
3 3/4 cup stock or water                                        seasoning
1 tbsp. mixed spices                                            41/2 tsp. chili powder
3 large tomatoes, qartered                                   1 medium sweet potato, sliced
1 cup grated fresh corn
Cut the meat into serving piece.
Toss in hot dripping fat with the onions until golden brown.
Add stock, seasoning chili powder.
Cover well and simmer for an hour.
Add the tomatoes, sweet potato, corn and whole or sliced sausages.
Check if there is sufficient liquid and cover again.
Simmer about an hour more or until meat is tender.
Serve got.

Ingredients
1 onion, chopped                                                3 tbsp. white wine
2 cup clam meat                                                  1 tbsp. crushed garlic
1 cup sliced cabbage                                           1 bay leaf
3 cup clam broth                                                   salt and pepper to taste
Saute clam meat in one tbsp. cooking with garlic and onions.
Season with salt and pepper.
Add wine, bay leaf, cabbage and clam stock.
Boil for a few minutes.
Serve hot.

Ingredients
1/2 kilo ground pork                                          1 piece chorizo de bilbao
1/4 kilo ham                                                     1 can vienna sausages chopped
2 large onions                                                        salt, pepper to taste
   grated cheese                                                  1 tbsp. chopped sweet pickles
5 eggs
Stuff the prepared capon with above ingredients mixed all together.
Set up the opening.
Preheat the oven to 350 degrees.
Cook the chicken for one hour or more, basting occasionally.
If an oven is not available, one can use same cooking procedure as in native lechon.

Ingredients
1 medium-sized lapu-lapu or fish                        1/4 kilo shrimps, shelled
2 tsp. calamansi                                                 1 onion, chopped
  salt and pepper to taste                                       cauliflower(clean and blanch in hot water)
   parsley                                                            
Clean and season lapu-lapu with salt. pepper, vetsin and calamansi.
Bake for 30 minutes and flake.
Prepare crust and set aside.
Saute onion in oil.
Add shrimps.
Cook for 5 minutes.
Remove from fire.
Add the flake lapu-lapu and season well.
Put the shrimps and fish mixture in prepared crust and place the cauliflower over.
Pour the sauce on top and garnish with parsley.

Ingredients
1/3 cup cubed pork, medium, fat                          3 segments garlic, crushed
1/2 medium onion fine                                          2 small tomatoes, sliced
3 tbsp. lard                                                          1 cup liver, cut into cubes
1/4 kilo yellow kamote, cut into cubes                  4 tsp. toyo
5 laurel leaves                                                      1 small red pepper, cut into strips
Boil pork until tender.
Cut cubes and set aside.
Sauté garlic, onion tomatoes and add 1 cup broth.
Add pork liver and kamote..Season with toyo.
Cover and cook 5 minutes.
Add pepper and laurel leaves.
Cover and cook for 1 minutes.
Serve hot.

Ingredients
1 kilo squid                                             1 tbsp. curry powder
3 medium tamarinds                                2 tbsp. tomato paste
3/4 cup boiling water                              1 medium onion minced
2 cloves garlic crushed                           1/2 inch piece ginger, crushed
  salt and pepper to taste                        2 tsp. sugar
1/2 coconut milk cup thick
Wash squid, remove skin and ink stine.
Discard heads and ink bags.
Soak tamarind in boil water.
Strain and poor liquid over squid to marinate 10 minutes.
Mix together onion, garlic and curry powder, fry on oil for 5 minutes.
Stirring frequently.
Put in squid tamarind water.
Stir and add paste sugar, salt and pepper.
Bring to boil, then simmer 2 minutes.
Pour in coconut milk.
Turn heat to low and simmer and simmer 1/1/2 minutes more.

Ingredients
1 1/2 kilos tahong                                           1-8 oz. can tomato sauce
1 can mussels broth                                        200 g. potatoes, diced and fried
1tbsp. bread crumbs                                      200 g. baquio beans, cut diagonally
2 tbsp. ginger juice                                        1 tbsp. peanuts. ground
4 segment garlic, crushed                               2 tsp. salt
1 onion, chopped                                          1/3 tsp. vetsin (optional)
1/4 cup oil                                                     4 tsp. atsuete juice
1 red bell pepper, cut into strips
Steam-open tahong in boiling water.
Remove tahong meat from shell.
Set aside.
Sauté garlic. onions and tahong.
Add ginger juice and stir.
Pour tomato sauce, tahong broth and atsuete juice.
Add the vegetables.
Season. Simmer for 3 minutes.
Add peanuts, bread crumbs and potatoes.
Mix to combine all ingredients.
Simmer for 5 minutes.
Make 6-8 servings.

Ingredients
5 cups broccoli florets
1 cup button mushrooms, quartered
1 bell pepper, cut into strips
1/3 cup chili sauce
1/2 tsp. sesame oil
2 tbsp. soy sauce
3 tsp. cornstarch
1 tbsp. vegetable oil
1 onion
3 tsp. sesame seeds, toasted
  salt to taste

In a small bowl, mix soy sauce and cornstarch.
Stir ion chili sauce and sesame oil.
Set aside.
In a skillet, heat vegetable oil then stir-fry broccoli and
  bell pepper for 1 minutes.
Add mushrooms and onion then stir-fry for another minutes.
Stir in liquid mixture and cook until sauce thickens and vegetables are evenly coated.
Season with salt.
Sprinkle seeds before serving.

Ingredients
6 cups frozen peas
1 cup Chinese celery, chopped
1 tbsp. vegetable oil
1/2 clove garlic, finely chopped
1/2 onion, chopped
2 tbsp. cream of asparagus
  salt to taste
  water.
Sauté garlic and onion.
Add peas and water as desired.
Simmer for 5 minutes.
Season with salt and cream of asparagus.
Add Chinese celery before removing from fire.