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ABS-CBN TV-3 SUSTANSYA PARA SA MASA COOKING SHOW

BACKGROUND:

Sustansya Para Sa Masa is a 30-minute cooking show on television aired over ABS-CBN TV-3. It  was launched July 1999 to highlight the Nutrition Month celebration as a joint project of ABS-CBN Zamboanga and the Department of Health Regional Office No. 9.

Increasing public acceptance of the program, as shown by the quarterly surveys conducted by a Manila-based TV Research Group, PSRC, has inspired its organizers and producer to continue with the TV program. It is now one of the health programs of the Department of Health in Region 9 and now being considered for implementation in other regions in the Philippines based on the recommendation of Health Undersecretary Doctor Milagros Fernandez.

Today, the Sustansya Para Sa Masa is the only cooking TV program on nutrition of ABS-CBN Regional Network Group and soon other stations will be producing similar cooking show on TV.

It is aired at 9:00-9:30 in the morning every Saturday, produced and hosted by veteran broadcaster Lulu Gerolaga and the Dieticians from Zamboanga City Medical Center. cooking books, Sustansya Para sa Masa book 1 and 2, featuring all the recipes presented on the program.

OBJECTIVE:

The 30-minute TV cooking program is designed to teach and prepare recipes using locally available fresh ingredients that are rich in vitamins and minerals. Each recipe is created to enhance or increase its nutritional value for best possible results.

From its original plan to conduct the cooking demonstration promoting nutritious foods in different elementary and secondary schools and universities, Sustansya Para Sa Masa is now taping in different barangays in Zamboanga City, Zamboanga Del Sur, Zamboanga del Norte and in Basilan Province as being requested by its Barangay and City Councils and attended by members of the community especially the non-working mothers.

CONTENT:

The Executive Producer and host of the Program Lulu Gerolaga together with the nutritionists/dieticians of the Zamboanga City Medical Center present different “easy-to-prepare and economical meals and snacks that are nutritious”…… from Spicy Crispy Dilis,  Crispy Kang-kong, Merry Mix Vegetable, Champorado with peanuts, to cookies and even cakes for different occasions.

RATINGS:

The Sustansya Para Sa Masa continues to enjoy public support and based on the 1st quarterly PSRC survey result this year (2006), the program got a 15 percent ratings with an audience share of 75 percent versus GMA’s 5 percent rating and an audience share of 21.7 percent on the same time slot.

In 2005, the DOH published a compilation of recipes covering the episodes aired from 1999 to 2001 which they called “SUSTANSYA PARA SA MASA COOKING BOOK 1 and 2”.

SUSTANSYA PARA SA MASA RECIPES:

BACALAO

INGREDIENTS:

1 Medium dried fish (1/2 kl.) cut into large cube 3 tbsp vinegar 8 cloaves garlic, crushed 1 medium size onion 3 small potatoes, into 4 1 medium red bell pepper, cut into cubes ¼ cup green peas, cooked 1 can (227 grams) tomato sauce 2 laurel leaves 4 stalks onion leaves cut into strips ½ tsp iodized salt 1 cup water 1/8 tsp pepper powder ½ tsp sugar 2 tbsp cooking oil

PROCEDURE: Soak dried fish in 3 cups water with 1 tbsp vinegar. Change vinegar solution 3 times. Drain. Boil dried fish in 3 cups water for 10-15 minutes. Drain. Sautee garlic, onions, potatoes, bell peppers, green peas and dried fish in oil. Add tomatoes sauce, leaurel leaves and 1 cup water. Season with iodized salt, pepper powder and sugar according to taste. Simmer. Add green onions just before serving.

MOCHA FLAN

INGREDIENTS: 1 can condensed milk 1 cup water 8 pcs eggs 8 tsp instant coffee 1 t bsp sugar

FOR CARAMEL SYRUP: ¼ Cup water 1/3 cup sugar

PROCEDURE: Line mold with caramel syrup. Set aside. Beat the eggs. Add the milk, water and instant coffee. Pour into a mold. Place this in a large pan half filled with water. Steam for 30 minutes or until mixture becomes firm. Cool before removing from mold.

BEEF POCHERO WITH EGGPLANT SAUCE

INGREDIENTS: 1 CUP WHITE BEANS, SOAKED OVERNIGHT AND BOILED ½ KL BEEF CUBE AND BEEF RIBS, BOILED 5 CUPS WATER 1 WHOLE HEAD GARLIC 1 PC CHORIZO BILBAO 1/2 PC CABBAGE 2 PCS SABA CUT DIAGONALLY, BOILED 5 PCS BAGUIO BEANS 1 TSP IODIZED SALT ½ TSP PEPPER POWDER PROCEDURE: IN A PAN PUT BOILED BEEF CUBES AND RIBS. ADD WHITE BEANS, WATER, GARLIC HEAD AND CHORIZO BILBAO. BRING TO OIL. ADD VEGETABLES AND SABA. SEASON WITH PEPPER, AND IODIZED SALT. ARRANGE IN A PLATTER, PUTTING MEAT ON ONSE SIDE AND TOPPING WITH SLICES OF CHORIZO BILBAO. SERVE WITH EGG PLANT SAUCE.

EGGPLANT SAUCE

INGREDIENTS: 1 CUP EGGPLANT BOILED AND MASHED 1 CUP SQUASH BOILED AND MASHED 5 TBSP VINEGAR 1 TSP IODIZED SALT ¼ TSP PEPPER POWDER 1 TSP WHITE SUGAR 1 TSP GARLIC, MINCED PROCEDURE: IN A BOWL, COMBINE THE MASHED EGGPLANT AND SQUASH. ADD VINEGAR, IODIZED SALT, PEPPER, SUGAR AND GARLIC THEN BLEND WELL. PUT IN A SAUCE CONTAINER AND SERVE WITH POCHERO.

CHOCOLATE POLVORON INGREDIENTS: ¾ CUP SIFTED ALL-PURPOSE FLOUR ¼ CUP SIFTED COCOA POWDER ½ CUP FULL CREAM POWDERED MILK ¾ CUP GRANULATED WHITE SUGAR ½ CUP SOFT BUTTER PROCEDURE: USING NON-STICK FRYING PAN, TOAST THE FLOUR OVER MEDIUM HEAT UNTIL LIGHT BROWN. REMOVE FROM HEAT AND TRANSFER TO LARGE MIXING BOWL. ADD THE REST OF THE INGREDIENTS AND MIX WELL. FORM INTO OVALS OR ROUNDS USING THE POLVORON MOLDER. REFRIGERATE FOR HALF AN HOUR BEFORE WRAPPING.

BIBINGKA ESPESYAL

INGREDIENTS:

3 EGGS 1 CUP SUGAR + 2 TBSP 1 ¼ CUPS COCONUT MILK 2 CUPS ALL-PURPOSE FLOUR 2 TSP BAKING POWDER 1 TSP IODIZED SALT ¼ CUP GRATED CHEESE 2 TBSP MELTED BUTTER BANANA LEAVES

PROCEDURE: PREHEAT OVEN. GREASE AND LINE BOTTOMS OF TWO 8 INCHES LAYER PANS WITH BANANA LEAVES. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER. BEAT THE EGGS UNTIL LIGHT AND CREAMY. GRADUALLY ADD SUGAR ABOUT ¼ CUP AT A TIME BEATING WELL AFTER EACH ADDITION FOR ABOUT 5 MINUTES. ADD FLOUR MIXTURE ALTERNATELY WITH COCONUT MILK. BEAT TO BLEND THOROUGHLY. POUR MIXTURE IN THE PAN. BAKE FOR 15 MINUTES IN PREHEATED OVEN. SPRINKLE OR TOP WITH GRATED CHEESE. BAKE FOR ANOTHER 10 MINUTES. BRUSH TOP WITH MELTED BUTTER AS SOON AS IT COMES OUT OF THE OVEN AND SPRINKLE WITH SUGAR.

CHINESE PANSIT CANTON

INGREDIENTS:

1 PACK (200 GRAMS) PANSIT CANTON 1 PC CHORIZO BILBAO, CUT INTO ROUNDS 1 CUP CABBAGE, CUT INTO STRIPS 1 CUP CHICKEN MEAT, BOILED 1/4 KL SHRIMPS, SHELLED ½ CUP BAGUIO BEANS, CUT ITNO ½ INCH LENGHTS 2 CUPS CHICKEN BROTH 1 ½ TBSP COORNSTARCH DISSOLVED INTO ¼ CUP CHICKEN BROTH 1 PC CHICKEN CUBE 1 PC SHRIMP CUBE 1 SMALL CARROTS, CUT INTO STRIPS 3 SEGMENTSGARLIC, POUNDED 1 TBSP SOY SAUCE IODIZED SALT TO TASTE PEPPER POWDER TO TASTE

PROCEDURE: SAUTE GARLIC AND ONION IN COOKING OIL. ADD CHORIZO BILBAO, CHICKEN AND SHRIMPS AND COOK UNTIL TENDER. ADD CHICKEN AND SHRIMP CUBES AND ADD THE CHICEN BROTH AND SEASON WITH PEPPER POWDER. ADD ALL THE VEGETABLES. ADD PANSIT CANTON AND MIX THOROOUGHLY. CONTINUE COOKING FOR 5 MINUTES. THICKEN WITH CORNSTARCH MIXTURE. SEASON WITH IODIZED SALT. SERVE HOT

BICO DE KAMANTING

INGREDIENTS: 2 cups grated cassava 2 cups coconut milk (1st extraction) 2 egg yolks 2 cups sugar 2 tps butter 1 tsp vanilla 1 cup cheese

PROCEDURE: Mix all ingredients and put in baking pan lined with banana leaves. Put pieces of young coconut or grated grated cheese on top. Bake until firm.

FISH WITH COCONUT MILK

INGREDIENTS:

1 cup fish 2 cups water 2 cups green nanka (sliced and cooked) 1 ½ tbsp iodized salt 4 pcs tomatoes 1 pc onion 2 cups coconut milk (1st extraction) 3 cups kangkong leaves 1 small ginger

PROCEDURE: Clean the fish and slice into serving pieces. Boil water and add the cooked nangka and cook for 3 minutes. Add sliced fish, iodized salt, tomatoes and onion. Bring to boil. Add coconut milk, stir to make mixture creamy. Add kangkong leaves and cook for 2 minutes longer.

BOCARILLO

INGREDIENTS: 1 ½ CUP WHITE SUGAR 2 CUPS SHEDDED MATURE BUCO ½ CUP EVAPORATED MIL 2 PCS EGGS, SLIGHTLY BEATEN 1 TBSP CALAMANSI JUICE

PROCEDURE: COMBINE SUGAR AND BUCO IN SAUCEPAN. COOK STIRRING CONSTANTLY OVER LOW HEAT UNTIL ALMOST DRY. STIR IN MILK AND SLIGHTLY BEAT EGGS. COOK UNTIL THICK AND STIR IN CALAMANSI JUICE. COOK UNTIL SET. DROP BY TEASPOON FULLS ON WAX PAPER.

CHICKEN IN CREAMY LIVER SAUCE

INGREDIENTS: ½ KL. CHICKEN, CUT INTO SERVING PORTION 1 TBSP GINGER, GRATED ½ TSP IODIZED SALT 1/8 CUP COOKING OIL 1 ½ TBSP GARLIC, CRUSHED 1 SMALL PC ONION, SLICED 1 PC KNORR CHICKEN CUBE 1/8 KL. CHICKEN LIVER, COOKED AND MASHED 1 SMALL RED BELL PEPPER CUT INTO ½ INCH STRIPS 1 SMALL GREEN BELL PEPPER CUT INTO ½ INCH STRIPS 6 PCS QUAIL EGGS, COOKED PEPPER POWDER TO TASTE 1 PC BAY LEAF ½ CUP WATER 1 TBSP CORNSTARCH, DISSOLVE IN            1 TBSP WATER

PROCEDURE: MARINATE CHICKEN WITH GINGER AND SALT. SET ASIDE FOR 30 MINUTES. HEAT OIL AND SAUTE GARLIC, ONIONS AND CHICKEN CUBE. STIR IN CHICKEN AND COOK UNTIL BROWN ON ALL SIDES. SIMMER WITH 11/2 CUP WATER AND BAY LEAF UNTIL CHICNEKN IS TENDER; STIR IN THE REST OF THE INGREDIENTS AND THICKEN WITH CORNSTARCH. ADD COOKED QUAIL EGGS IF DESIRED.

BOMBONES DE ARROZ

INGREDIENTS: 1 CUP BOILED RICE 2 EGGS 6 TBSP PURE COCONUT MILK ½ TSP SALT 1 CUP FLOUR 1 TSP VANILLA 2 TBSP BAKING POWDER OIL FOR FRYING

TO CARAMELIZED SUGAR: 1 CUP SUGAR ½ CUP HOT WATER

PROCEDURE: BOIL RICE (SOFT BOILED) AND SET ASIDE. MIX AND SIFT THE FLOUR, BAKING POWDER AND IODIZED SALT. ADD THE WELL-BEATEN EGGS, COCONUT MILK, THEN THE SOFT BOILED RICE AND MIX THOROUGHLY. ADD THE VANILLA. DROP BY SPOONFULS INTO HOT OIL, AND WHEN GOLDEN BROWN REMOVE AND DRAIN. SERVE HOT WITH A THICK SYRUP COATING. FOR THE SYRUP COATING: MELT SUGAR IN HEAVY METAL CONTAINER. AS SOON SUGAR IS GOLDEN BROWN, ADD ½ CUP HOT WATER TO DISSOVE CARAMELIZED SUGAR AND FORM SYRUP.

ICED WATERMELON

INGREDIENTS:

2 CUPS WATERMELON, SCRAPED 1 CUP SUGAR DISSOLVED IN ½ CUP WATER 1 CAN EVAPORATED MILK 1 CUP WATER

PROCEDURE DISSOLVED SUGARR IN WATER. ADD SCRAPED WATERMELON, WATER AND EVAPORATED MILK. SERVE WITH ICE.

BRANDIED PUDDING

INGREDIENTS: 2 CUPS EVAPORATED MILK ¼ CUP BUTTER ½ CUP SUGAR 1 TSP CINAMON GROUND ¼ TSP IODIZED SALT 2 PCS EGGS SLIGHTLY BEATEN 10 PCS BREAD ¾ CUP RAISINS Brandy Sauce: ½ CUP BUTTER 1 CUP BROWN SUGAR 3 TBSP BRANDY

PROCEDURE: HEAT MILK AND BUTTER IN A SAUCEPAN UNTIL BUTTER IS MELTED AND MILK IS HOT. IN A LARGE BOWL, BEAT EGGS SLIGHTLY. ADD SUGAR, CINAMON AND SALT TO THE MIXTURE. MIX WELL UNTIL WELL BLENDED. CUT BREAD INTO PIECES AND ADD THE EGG MIXTURE. STIR IN RAISINS. STIR IN MILK MIXTURE. COMBINE WELL. POUR MIXTURE INTO A PAN. STEAM FOR 30 MINUTES OR UNTIL TOOTHPICK INSERTED AT THE CENTER COMES OUT CLEAN. For Brandy Sauce: MELT BUTTER AND BROWN SUGAR TOGETHER IN A PAN. WHEN SAUCE IS SMOOTH ADD BRANDY. POUR THE SAUCE OVER THE BREAD PUDDING. SERVE WARM.

MACARONI TWIST SUPREME

INGREDIENTS: 8 CUPS WATER 1 TSP IODIZED SALT + ½ TSP IODIZED SALT 1 TBSP COOKING OIL 1 PACK (200 GRAMS) TWIST MACARONI 1 PC CARROT, DICED 1 PC COOKED CHICKEN BREAST, SKIN REMOVED ½ CUP ONIONS, CHOPPED FINELY ½ CUP CHEDDAR CHEESE CUBED 1 CUP PINEAPPLE TIDBITS, DRAINED 2 TBSP SWEET PICKLE RELISH, DRAINED ¼ TSP GROUND PEPPER, WHITE 1 TSP SUGAR, GRANULATED 1 1/3 CUP MAYONNAISE PROCEDURE: BOIL WATER IN A SAUCEPOT, ADD 1 TSP IODIZED SALT AND COOKING OIL. ADD TWIST MACARONI TO BOILING WATER FOR 10 MINUTES, STIRRING ONCE IN A WHILE. DRAINED COOKED PASTA IN A COLANDER AND PLACE UNDER RUNNING WATER. DRAIN WELL. SET ASIDE. ADD THE REST OF TH INGREDIENTS AND CAREFULLY MIX.. REFRIGIRATE.

BUCAYO ESPESYAL

INGREDIENTS: 1 ½ CUP WHITE SUGAR 2 CUPS SHREDDED MATURE BUCO ½ CUP EVAPORATED MILK 2 EGGS, SLGHTLY BEATEN 1 TBSP CALAMANSI JUICE

PROCEDURE: COMBINE SUGAR AND BUCO IN A SAUCEPAN. COOK STIRRING CONSTANTLY OVER LOW HEAT UNTIL ALMOST DRY. STIR IN MILK AND SLIGHTLY BEATEN EGGS. COOK UNTIL THICK AND STIR IN CALAMANSI JUICE. DROP BY TEASPOON FULLS ON WILTED BANANA LEAVES. COOL UNTIL SET.

BEEF STEW SUPREME

INGREDIENTS: 1/2 KL. BEEF CUBES 1 PC BEEF CUBE, DISSOLVED IN                             1 CUP WATER 1 PC ONION QUARTERED 2 CLOAVES GARLIC 1 PC BAY LEAF 3 PCS POTATOE 1 PC CARROT, CUBED IODIZED SALT AND PEPPER TO TASTE ½ CAN 370 ML EVAPORATED MILK ¼ CUP CHOPPED KINCHAY

PROCEDURE: COMBINE FIRST 6 INGREDIENTS IN A SAUCEPAN. SIMMER UNTIL BEEF IS TENDER, ADD POTATOE THEN CARROTS AND CONTINUE COOKING UNTIL CRISP TENDER.REMOVE BAY LEAF AND SEASON TO TASTE. TURN OFF HEAT AND STIR IN MILK. SPRINKLE KINCHAY ON TOP TO GARNISH.

BUKO SALAD

INGREDIENTS: 1 CAN CONDENSED MILK 2 EGG YOLKS 2 PCS BUCO 1 PINEAPPLE TIDBITS 1 CUP KAONG

PROCEDURE: COOK CONDENSED MILK AND EGG YOLKS OVER DOUBLE BOILER UNTHIL THICK. STIR CONTINOUSLY FOR SALAD DRESSING. COOL. BLEND BUCO MEAT, PINEAPPLE TIDBITS, KAONG AND SALAD DRESSING. CHILL.

CHICKEN WITH PEANUT SAUCE

INGREDIENTS: 1/2 KL CHICKEN (CUT INTO SERVING PIECES) 1 CLOAVES GARLIC, MINCED 1 ONION, SLICED 2 ½ CUP HOT WATER OR CHICKEN STOCK 1 TSP IODIZED SALT 1 TBSP PATIS 1/8 TSP PEPPER POWDER 1 BUNDLE PECHAY, WHITE STALKS CUT INTO 2 INCHES SEPARATE FROM THE GREEN LEAVES 1 BUNDLE STRINGBEANS 3 TBSP PEANUT BUTTER 3 TBSP COOKING OIL 1 TSP ACHUETE (SOAKED INTO ½ CUP WATER)

PROCEDURE: FRY CHICKEN PIECES IN HOT OIL UNTIL GOLDEN BROWN ON BOTH SIDES. SET ASIDE. SAUTE GARLIC AND ONION. THEN ADD CHICKEN SAUTE FOR FEW MINUTES MORE. ADD HOT WATER OR CHICKEN STOCK, PATIS, PEPPER POWDER AND BRING TO BOIL. REDUCE THE HEAT AND SIMMER FOR 30 MINUTES. MEANWHILE, SQUEEZE OUT ACHUETE SEEDS IN ½ CUP HOT WATER. STRAIN AND POUR RED LIQUID OVER CHICKEN. ADD PEANUT BUTTER AND MIX WELL. ADD STRINGBEANS AND WHITE STALKS OF PECHAY TO CHICKEN MIXTURE AND BRING TO BOIL AGAIN. COOK FOR FEW MINUTES UNTIL DONE. ADD PECHAY LEAVES AND TURN OFF THE HEAT. SEASON WITH IODIZED SALT SERVE HOT

SPANISH CREAM

INGREDIENTS:

1 CAN FRUITCOCKTAIL OR PEACHES 1 CAN EVAPORATED MILK 5 EGGS – SEPARATE EGG YOLK AND EGG WHITE 3 KNOX GELATIN 1 CUP SUGAR PROCEDURE: DRAIN FRUITCOCKTAIL- SEPARATE THE JUICE, INCORPORATE JUICE WITH 3 KNOX. SET ASIDE IN A DOUBLE BOILER; COOK 1 CAN MILK, 5 EGG YOLKS AND ½ CUP SUGAR UNTIL CREAMY. BEAT 5 EGG WHITE ADD ½ CUP SUGAR, BEAT UNTIL STIFF. POUR JUICE ON YOLK CREAM, THEN POUR ON EGGWHITES. MIX. POUR ON PYREX DISH. SPREAD FRUITCOKTAILS ON PYRX DISH. REFRIGIRATE.

SKINLESS CHORIZO INGREDIENTS: 1 KILO LEAN MEAT ½ TEASPOON PRAGUE POWDER 1 ½ TEASPOON ROCK SALT 1 TEASPOON PHOSPATE ¼ CUP COLD WATER 12 TEASPOON WHITE SUGAR 2 TEASPOON PINEAPPLE JUICE 2 TEASPOON BLACK PEPPER 2 TEASPOON ANISADO WINE ¼ TEASPOON FOOD COLORING 1/2 TEASPOON VETSIN 2 TEASPOON GARLIC PROCEDURE: MIX ALL INGREDIENTS TOGETHER. CURING 8 TO 10 HOURS- ROOM TEMPERATURE.

BEEF TAPA

INGREDIENTS: 1 ½ TEASPOON ROCK SALT ½ TEASPOON PHOSPATE 2 TEASPOON ANISADO WINE 1 TEASPOON BLACK PEPPER 6 TEASPOON SUGAR 1 TEASPOON GARLIC ½ TEASPOON VETSIN ¼ CUP COLD WATER PROCEDURE: MIX ALL INGREDIENTS TOGETHER, CURING PERIOD 8-10 HOURS, ROOM TEMPERATURE.

TOCINO

INGREDIENTS: 1 KILO MEAT 1 ½ TEASPOON ROCK SALT ½ TEASPOON PRAGUE POWDER ¼ CUP COLD WATER 1 TEASPOON POSHATE ¾ CUP SUGAR 1 TEASPOON GARLIC 2 TEASPOON ANISADO WINE ¼ CUP PINEAPPLE JUICE ½ TEASPOON FOOD COLORING ½ TEASPOON VETSIN PROCEDURE: MIX ALL INGREDIENTS TOGETHER, CURING PEREIOD 8-10 HOURS, ROOM TEMPERATURE.

SHRIMP ROLLS

INGRDIENTS: ¼ KL SHRIMPS, SHELLED WITH TAIL INTACT 1 TBSP CALAMANSI JUICE 2 TBSP SOY SAUCE ¼ TBP IODIZED SALT + ½ TSP IODIZED SALT ½ CUPP CARROTS, DICED ¼ CUP SINGKAMAS, DICED ¼ CUP ONIONS, CHOPPED ½ CUP GROUND BEEF 1 STALK KINCHAY, CHOPPED 1 TSP GARLIC 1 PC EGG ¼ TSP BALCK PEPPER POWDER 12 PCS LUMPIA WRAPPER, LARGE, CUT INTO HALF 1 CUP COOKING OIL FOR DEEP FRYING

PROCEDURE: MARINATE SHRIMPS IN CALAMANSI, SOY SAUCE AND SALT. SET ASIDE FOR 30 MINUTES. COMBINE CARROTS, SINGKAMASS, IONIONS, GROUND BEEF, KINCHAY, GARLIC, SALT, PEPPER AND EGG IN A BOWL. SET ASIDE. GET ONE SHRIMP PUT IN THE CENTER OF THE LUMPIA WRAPPER WITH TAIL EXTENDING OUTSIDE THE WRAPPER. PUT ABOUT 2 TBSP OF GROUND MEET MIXTURE ALONG THE SIDE OF THE SHRIMPPS. WRAP THE SHRIMP AND MEAT MIXTURE. FOLD WRAPPER DIAGONALLY, CONTINUE TO FOLD AND WRAP TO FORM A TRIANGLE ENCLOSING ALL EXCEPT FOR THE TAIL. SEAL END OF THE WRAPPER WITH WATER.

COLESLAW DE LUXE

INGREDIENTS: ½ KL CABBAGE, SHREDDED ½ CUP CARROTS, JULIENE ½ CUP CORN KERNELS, DRAINED ½,CUP PINEAPPLE TIDBITS, DRAINED 1 TBSP ONION, CHOPPED 2 TBSP RAISINS 1 CUP MAYONNAISE 1 TBSP PICKLE RELISH ½ TSP IODIZED SALT ¼ TSP GROUND PEPPER

PROCEDURE: BLANCH SHREDDED CABBAGE. DRAIN WELL. MIX TOGETHER ALL INGREDIENTS. CHILL. SERVE COLD.

SHRIMP REBOSADO INGREDIENTS: TO MARINATE: ½ KILO MEDIUM SIZED SHRIMPS 3 TBSP VINEGAR 4 CLOAVES GARLIC, CRUSHED ½ TSP IODIZED SALT

BATTER: ½ TSP IODIZED SALT 1 TSP BAKING POWDER 1 CUP ALL-PURPOSE FLOUR ¼ CUP WATER ¼ CUP EVAPORATED MILK ¼ TSP PEPPER POWDER 2 TBSP ACHUETTE WATER (1 TBSP CHUETTE MIX WITH 2 TBSP WATER) 1 EGG, WELL BEATEN

PROCEDURE: MARINATE SHRIMPS IN VINEGAR, PEPPER POWDER, GARLIC AND IODIZED SALT FOR 1 TO 2 HOURS. PLACE IN COOL PLACE. SHIFT TOGETHER IODIZED SALT, BAKING POWDER AND FLOUR. SET ASIDE. COMBINE ¼ CUP WATER, MILK, PEPPER, CHUETTE WATER AND EGGS. POUR MILK-EGG-ACHUETTE MIXTURE INTO FLOUR MIXTURE GRADUALLY WHILE STIRRING CONSTANTLY. BEAT UNTIL SMOOTH. DRAIN SHRIMPS. DIP MARINATED SHRIMPS IN BATTER ONE BY ONE AND DEEP-FAT FRY. SERVE HOT WITH CATSUP.

HOLIDAY PUDDING INGREDIENTS: ½ LOAF BREAD 2 CANS EVAPORATED MILK 2 EGGS, SLIGHTLY BEATEN ½ CUP RAISINS ½ CUP GLAZED FRUITS ½ CUP SUGAR ½ CUP CARAMELIZED SUGAR FOR BOTTON OF PAN ½ CUP WATER 1 TBSP BUTTER

TO CARAMELIZED SUGAR: 1 CUP SUGAR ½ CUP HOT WATER PROCEDURE: TO CARAMELIZED SUGAR FOR THE PAN: MELT SUGAR IN HEAVY METAL CONTAINER. AS SOON AS SUGAR IS GOLDEN BORWN, ADD ½ CUP HOT WATER TO DISSOLVE CARAMELIZED SUGAR AND FORM SYRUP. DISOLVE SUGAR IN EVAPORATED MILK. REMOVE ALL CRUST FROM BREAD AND SOAK IN MILK FOR 20 MINUTES. ADD EGGS, RAISINS AND GLAZED FRUITS. BLEND VERY WELL. COAT BOTTOM OF A PAN WITH CARAMELIZED SUGAR. POUR IN PUDDING MIXTURE. STEAM FOR 30 MINUTES OR UNTIL KNIFE COMES OUT CLEAN. INVERT ON PLATTER. SERVE.

SAUCY MEATBAL

INGREDIENTS:

½ can evaporated milk ¼ cup flour ½ cup flour to coat ½ kl ground beef 2 pcs beef cubes iodized salt and pepper to taste cooking oil for frying

SAUCE: ½ can evaporated milk 1 tbsp flour 2 tbsp butter 2 pcs beef cubes 1 ½ cup water 1 cup green peas 1 cup carrots diced 1 pc bay leaf PROCEDURE: Combine evaporated milk and rest of the ingredients in a bowl. Form into balls. Roll in flour and fry in hot oil until golden brown. Drain. For the sauce: Melt butter and stir in 1 tbsp flour, beef broth and evaporated milk. Simmer stirring constantly for 5 minutes. Add meat balls and the rest of the ingredients. Cover and simmer until vegetable cooked. Remove bay leaf. Serve Hot.

CHEESE POTATOE SALAD

INGREDIENTS:

1/3 cup evaporated milk ‘                             1/3 cup cheese spread 4 cups cooked diced potatoes 2 tbsp chopped celery ¼ cup chopped pimiento 2 tbsp chopped celery iodized salt and pepper to taste 2 hard cooked eggs PROCEDURE: Combine evaporated milk and cheese spread in a bowl. Toss in next 3 ingredients and season with salt and pepper. Refrigerate for a least 1 hour and serve garnished with egg wedges.

MORCON

INGREDIENTS: ¼ cup soy sauce 1 cup sprite 1 pc carrot, french fry cut 1 pc whole pickle french fry cut 1 pc bell pepper, sliced into strips 1 ½ kl beef, sliced thinly like tapa in 1 whole piece 1 tbsp calamansi juice 3 pc hotdog, sliced into strips 1 pc egg, hard boiled, wedge sliced 4 pcs cheese sticks, french fry cut 2 tbsp oil 1 tbsp garlic, finely chopped 1/2 cup onion, finely chopped ½ cup tomato sauce ¼ cup white sugar ½ tsp iodized salt ¼ tsp pepper powder 4 tbsp flour 3 cups water 2 tbsp margarine or butter PROCEDURE: Marinate beef with calamansi juice, soy sauce and sprite for 2 hours. Using a working board, spread beef. Arrange carrot slices in the whole length of beef. Do the same for the pickles, bell pepper, hotdog, egg and cheese sticks. Roll stuffed beef. Tie rolled beef firmly with string. Heat the pan with oil, Add garlic and fry till golden brown. Add onions and cook till transparent. Add beef, tomato sauce, sugar, water and salt. Simmer until beef is tender. In a separate bowl dissolve flour in water. Gradually add flour mixture to the sauce. Mix well until sauce thickens. When beef is tender and sauce is tick enough, add margarine just before turning off heat. Remove beef from sauce. Remove string. Slice beef. Arrange in platter. Pour sauce and serve.

PORK HAMONADO INGREDIENTS:

1 KL POR PIGUE ¼ TSP PRAGUE POWDER 1 CUP SUGAR 1 TBSP IODIZED SALT ½ BOTTLE BEER ¼ CUP GINEBRA GIN 1 MEDIUM CAN CRUSHED PINEAPPLE 1 BOTTLE SPRITE 1 ½ CUP SUGAR

PROCEDURE: RUB PIGUE WITH A MIXTURE OF PRAGUE POWDER, SALT AND SUGAR AND MARINATE IN REFREGIRATOR FOR 3 DAYS, OVERNIGHT OR BRIEFLY FOR RUSH ORDER. LAY OUT THE PORK AND SPREAD CENTER WITH CONTENTS OF MEDIUM SIZE CAN OF PINEAPPLE, ROLL TIGHT AND TIE WITH STRING. COOK IN THE MIXTURE OF BEER, GINE, MORE CRUSHED PINEAPPLE WITH ITS JUICE, SPRITE, SUGAR AND LITTLE WATER. COOK TILL TENDER. LET COOL, REMOVE STRING AND SLICE INTO HALF INCH AND SERVE WITH SAUCE

PAPAYA JUICE INGREDIENTS: 1 pc rice papaya (regular size) 1 can pineapple juice ½ cup calamansi juice 2 bottles 8 oz. Sprite 4 cups ice water 1 cup sugar ice PROCEDURE: Mash papaya, extract the juice by straining. Add the calamansi and pineapple juice, sugar, sprite and cold water and ice. Serve cold.

QUICK PASTILLAS DE LECHE

INGREDIENTS: 1 CAN CONDENSED MILK 2 CUPS POWDERED MILK ½ TSP LEMON EXTRACT SIFTED CONFECTIONER SUGAR

PROCEDURE: COMBINE CONDENSED MILK, POWDERED MILK AND LEMON EXTRACT IN A THICK PAN. COOK STIRRING OVER W HEAT UNTIL MIXTURE FORMS A BALL (ABOUT 20 MINUTES). LET COOL. DUST A FLAT SURFACE WITH CONFECTIONER”S SUGAR. TURN MILK MIXTURE ON IT AND FLATTEN WITH A ROLLING PIN DUSTED WITH CONFECTIONER”S SUGAR UNTIL ABOUT ½ THICK. CUT INTO PIECES. WRAP EACH PIECE WITH COLORED WAXED PAPER.

CREAM OF MACARONI & RED MONGGO SOUP

INGREDIENTS: ½ OF 1 CHIKEN BREAST 2 CUPS MACARONI ½ CUP RED MONGGO 1 PIECE CARROT, CUBED 7 CUPS WATER 3 PIECES GARLIC 1 PIECE ONION 3 TBSP COOKING OIL 1 CUP POWDERED MILK WITH 1 CUP WATER 2 PIECES CHICKEN CUBES ½ TSP IODIZED SALT ½ TSP BLACK PEPPER POWDER

PROCEDURE: SOAK RED MONGGO. BOIL UNTIL TENDER. SAUTE GARLIC, ONIONS, ADD CHICKEN MEAT, CHICKEN CUBES. ADD 7 CUPS WATER AND BRING TO BOIL. PLACE MACARONI AND BOIL. WHEN MACARONI IS ALMOST TENDER AND CARROTS AND RED MONGGO. MIX 1 CUP POWDERED MILK IN 1 CUP WATER. ADD TO THE SOUP. SEASON WITH IODIZED SALT.

PUTO UBE

INGREDIENTS: 2 CUPS RICE POWDER 1 ½ CUP WATER 1 CUP SUGAR 2 CUPS MASHED UBE 1 ¼ CUPS RICH COCONUT MILK 4 TBSP BAKING POWDER

PROCEDURE:

BOIL UBE UNTIL COOKED AND SOFT. PEEL UBE AND MASH. ADD SUGAR, MASHED UBE AND GROUND RICE. BLEND WELL TO AVOID LUMPS. ADD COCONUT MILK AND BAKING POWDER. POUR MIXTURE INTO PUTO MOLD. SET STREAMER OVER BOILING WATER, COVER STREAMER. STEAM UNTIL DONE FOR ABOUT 5 TO 8 MINUTES. REMOVE FROM MOLDS AND SERVE WITH GRATED COCONUT.

PINEAPPLE-BANANA BREEZEE

INGREDIENTS:

2 TBSP LEMON OR CALAMANSI JUICE 1 PC BANANA 2 CUPS PINEAPPLE JUICE ½ CUP SUGAR

PROCEDURE: POUR LEMON OR CALAMANSI JUICE OVER A GRATED BANANA OR MASH BANANA WITH FORK. ADD 2 CUPS PINEAPPLE JUICE AND BEAT WITH BEATER OR BLENDER UNTIL WELL MIXED. SERVE OVER CRUSHED ICE.

SARDINES PIZZA

INGREDIENTS:

15 slices bread 1 cup sweet blend catsup 3 cans Mega Sardines, drained 4 tsp sweet pickle relish ½ cup grated cheese PROCEDURE: Spread 1 tbsp sweet blend catsup on bread. Top with flaked Mega Sardines, sweet pickle relish and grated cheese. Bake in oven toaster for 2 minutes or until cheese melts.

CARROT JUICE INGREDIENTS:

½ cup sugar 2 cups pineapple juice 1 cup carrots 1 cup sprite 1 cup water

PROCEDURE: Blend carrots with 1cup of water. Strain and set aside. Dissolve sugar in pineapple juice. Add carrot pureed, stir in sprite and just before serving.

LECHE PLAN CON GATA DE COCO

INGREDIENTS:

2 CUPS THICK COCONUT MILK 6 EGG YOLKS 4 EGG WHITES 1 CUP REFINED SUGAR 1 CUP BROWN SUGAR ¼ CUP WATER ½ CUP CONDENSED MILK LEMON EXTRACT

PROCEDURE:

DISSOLVE 1 CUP BROWN SUGAR IN ¼ CUP WATER AND COOK OVER MODERATE HEAT UNTIL THE SUGAR CARAMELIZES. LINE A SUITABLE MOLD WITH ¾ OF THE CARAMELIZED SYRUP EVENLY, AND SET ASIDE. STIR THE COCOMILK INTO THE REMAINING ¼ OF THE CARAMELIZED SYRUP AND STIR CONTINOUSLY UNTILL ALL CARAMEL IS DISSOLVED. MIX EGG YOLKS, CONDENSED MILK AND SLIGHTLY BEATEN EGG WHITES AND BEAT LIGHTLY TO MIX THOROUGLY. ADD SUGAR AND LEMON EXTRACT. ADD COCONUT MILK WITH CARAMELIZED SYRUP AND MIX WEEL. STRAIN AND POUR INTO MOLD. STEAM. COOL AND UNMOLD BEFORE SERVING.

BUKO PEANUT SOUP INGREDIENTS:

1 CUP BUKO, CHOPPED FINELY 1 CUP COCONUT MILK ‘                  ¼ CUP BEEF, CHOPPED FINELY 1 TBSP GREEN ONION, CHOPPED FINELY 1 TSP IODIZED SALT ¼ TSP PEPPER POWDER 2 TBSP CORNSTARCH 1 EGG 6 CUPS BEEF BROTH 2 PIECES BEEF CUBES 3 TBSP PEANUT, ROASTED AND CHOPPED FINELY OIL FRYING

PROCEDURE: MIX ALL INGREDIENTS EXCEPT THE BROTH AND COCONUT MILK. DROP THE MIXTURE BY TEASPOONFULS IN HOT OIL. FRY UNTIL BROWN AND DRAIN. STRAIN BEEF STOCK. BOIL AND SEASON WITH SALT AND PEPPER TO TASTE. ADD COCONUT MILK. SERVE WITH HOT.

PINYA SA MALAMIG INGREDIENTS:

2 ½ cup pineapple juice 1 can condense milk 2 cups cooked colored sago 6 cups water ice

PROCEDURE: Combine all ingredients in a water jug or punch bowl and add ice.

MONGGO-RICE MAYA

INGREDIENTS:

1 cup monggo, cooked and drained 1 cup glutinous rice 4 ½ cups water ¾ cup panutsa 1 cup grated coconut

PROCEDURE: Cooked glutinous rice in 4 ½ cup of water. Cooked for 20 minutes. Cooked monggo until soft. Mixed cooked flutinous rice and cooked monggo. Garnish with grated coconut and panutsa.

PINOY QUENCHER

INGREDIENTS:

2 BUNCHES/BUNDLES CAMOTE TOPS ¾ CUP WHITE SUGAR 3 TBSP CALAMANSI JUICE 1 CUP PINEAPPLE JUICE 3 CUPS WATER

PROCEDURE: BOIL CAMOTE TOPS IN 3 CUPS OF WATER. STRAIN (SAVE CAMOTE TOPS FOR SALAD). ADD SUGAR, CALAMANSI JUICE AND PINEAPPLE JUICE. SERVE WITH ICE.

PESCAO ADOBO CON CAMOTE

INGREDIENTS: ½ KL. FISH ½ CUP VINEGAR ¼ CUP SOY SAUCE 3 CLOAVES MINCED GARLIC 1 TBSP COOKING OIL 1 MEDIUM SIZE ONION, CHOPPED 3 MEDIUM SIZE TOMATOES, SLICED ½ TSP IODIZED SALT ¼ TSP PEPPER POWDER 1 CUP YELLOW CAMOTE, CUBED 1 PC KNOOR FISH CUBE

PROCEDURE: CLEAN FISH AND SET ASIDE. COMBINE VINEGAR, SOY SAUCE AND GARLIC. ADD FISH. COOK UNTIL THE FISH IS HALF DONE. REMOVE FROM FIRE. SET ASIDE. SAUTE ONIONS, TOMATOES IN COOKING OIL. ADD KNOOR FISH CUBE. ADD THE ADOBADO AND LITTLE WATER. SEASON WITH PEPPER. ADD THE YELLOW CAMOTE. COOK FOR FIVE MINUTES AND SEASON WITH IODIZED SALT. SERVE HOT.

APPLE TURON

INGREDIENTS: ½ CUP MARGARINE 2 CUPS PEELED AND CUBED APPLE 1/2 CUP ORANGE JUICE CONCENTRATE 1/.2 CUP BROWN SUGAR 1 TSP CINAMON GROUND ½ CUP ALL-PURPOSE FLOUR DISSOLVE IN                1 CAN (158 ML) EVAPORATED FILLED MILK 10 PCS LUMPIA WRAPPER OIL FOR DEEP FRYING

CARAMEL SAUCE: 1 CAN CONDENSED MILK 1 CUP CREAM CHEESE 1 TSP COFFEE

PROCEDURE: MELT MARGARINE IN A PAN, SAUTE APPLES, ORANGE JUICE AND BROWN SUGAR UNTIL COOKED. ADD CINAMON AND FLOUR MIXTURE. COOKED  UNTIL THICKENED. SET ASIDE. PUT ABOUT 1-2 TBSP OF APPLE FILLING IN A LUMPIA WRAPPER. ROLL AND SEAL WELL. DEEP FRY UNTIL GOLDEN BROWN AND DRAIN IN PAPER TOWELS.

FOR THE CARAMEL SAUCE: COMBINE ALL INGREDIENTS IN A BLENDER AND PUREE FOR ABOUT 3 MINUTES. IF NOT YSING BLENDER, COMBIEN WITH A WIRE WHISK THEN CHILL. TO SERVE, ARRANGE APPLE TURON AND DRIZZLE CARAMEL SAUCE OVER.

MARUYANG PINYA

INGREDIENTS: 1 cup shifted flour 1/3 cup refined sugar 1 cup crushed pineapple 1 ½ tsp baking powder 1 pc egg 1/3 cup evaporated milk pinch of salt 3 cups of cooking oil

PROCEDURE: Mix sifted flour, sugar, baking powder and iodized salt. Add beaten egg and milk. Mix thoroughly. Add crushed pineapple, scoop at least one spoon of the mixture. Deep fry until golden brown.

LUMPIANG HANOI

INGREDIENTS:

1 cup fish (galunggong or any fish) 1 tsp calamansi juice ¼ cup water 4 cloaves garlic 1 medium onion ½ cup carrot ½ cup tomatoe sauce 3 tbsp water 1/3 tsp iodized salt ¼ tsp pepper powder 2 cups sotanghon cut and rinsed 3 stalks green onions 20 pcs lumpia wrapper 3 cups cooking oil PROCEDURE: Sprinkle fish with calamansi juice. Cook with ¼ cup water for 5 minutes. Deboned and Flake. Set aside. Sautee garlic, onion, and carrot. Add tomatoe sauce and 3 tbsp water. Season with 1 tsp iodized salt and ¼ tsp pepper powder. Cook for 5 minutes. Add sotanghon and fish then cook for another 3 minutes. Add green onions. Wrap 2 tbsp of sautee mixture in lumpia wrapper. Roll and seal edges. Fry until Golden Brown. LEMON-RICE DELIGHT

INGREDIENTS: 2 pcs chicken cubes 3 cups water 1/3 cup uncooked rice 3 pcs eggs 2 tbsp lemon juice 1 tbsp chopped onion leaves

PROCEDURE: Dissolve chicken cubes in water then boil. Set aside 1 cup of the broth mixture. To the remaining broth, add rice and reduce the heat, cover and simmer until rice is tender, for about 15 minutes. Remove from heat. In a bowl, beat eggs until light and frothy. Slowly beat lemon juice into eggs, then gradually beat 1 cup of the broth mixture. Stirring constantly, slowly add egg mixture to remaining broth in pan. Serve with sprinkle onion leaves.

PANARA

INGREDIENTS: 2 tbsp cooking oil 3 cloaves garlic, minced 1 medium onion, minced ¼ kl shrimps, peeled and chopped 2 pcs shrimp cubes a pinch of iodized salt 1 pc sayote sliced into strips 25 pcs lumpia wrapper cooking oil for deep frying

PROCEDURE: Heat oil and saute garlic and onion until limp. Add shrimp, shrimp cubes and sayote. Simmer for about 10 minutes or until cooked. Drain liquid well and cool. Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste. Deep-fry until golden. Drain in paper towels to remove excess fat.

HALEYA DE CALABASA

INGREDIENTS:

1 ¼ cup boiled and mashed red squash 1 can condensed milk ¼ cup raisins 1 cup grated young coconut 2 tbsp butter ½ tsp vanilla

PROCEDURE: Combine boiled and mashed squash in a saucepan. Cook stirring constantly until thick. Stir in raisins, grated young coconut and butter. Cook about 5 minutes more. Stir in vanilla and transfer to a serving dish.

MAIS CON JELLO

INGREDIENTS: 1 bar gelatin 3 cups water 2 tbsp sugar 1 (432 grams) can whole corn kernel 1 can condensed milk 2 cups ice or cold water PROCEDURE: Soak gelatin bar in 3 cups water until soft. Add sugar and bring to boil until gelatin is completely set. Use buko scraper and scraped gelatin into thin, noodle-like strips. Mix sweet corn including its broth, milk and ice water in a large container. Add gelatin strips and serve cold.

FRUIT CAKE BAR

INGREDIENTS:

1 CUP CHOPPED CASHEW NUTS 1 ½ CUPS RAISINS 1 ½ CUP GLAZED FRUITS 1.5 CUPS ALL PURPOSE FLOUR 1 TSP IODIZED SALT 2 PIECES EGGS ½ CUP NESTLES CREAM (170 GRAMS CAN) 1 ¼ CUP FIRMLY PACKED BROWN SUGAR 1 TSP VANILLA EXTRACT

PROCEDURE: COMBINE FIRST 3 INGREDIENTS IN A BOWL. COAT WEEL WITH ¼ CUP FLOUR. SET ASIDE. IN ANOTHER BOWL, COMBINE 1 ¼ CUPS FLOUR AND THE REST OF THE INGREDIENTS. BLEND WELL. STIR IN FRUITS AND NUTS. MIX THOROUGHLY. SPREAD INTO A GREASED PAN. BAKE AT 300 F FOR 30-35 MINUTES.

COCKTAIL DRINK

INGREDIENTS:

½ CUP WHISKEY, OR TO TASTE 1 EGG 1 CAN (300 GRAMS) SWEETENED CONDENSED MILK 1 CUP NESTLES CREAM 2 TABLESPOONS STRONG BLACK COFFE

PROCEDURE: PROCESS ALL INGREDIENTS IN A BLENDER (OR IN A SHAKER OR BOTTLE) UNTIL THOROUGHLY MIXED. CHILLED COVERED. BLEND ( OR SHAKE AGAIN), JUST BEFORE SERVING, ADD ICE.

FRUIT AMBROSIA

INGREDIENTS: 1 CUP RIPE PAPAYA 1 CUP RIPE MANGOE 1 CUP WATER MELON ½ CUP PINEAPPLE ½ ORANGES OR PONKAN 1 BOTTLE 8 OZ SPRITE OR 7-UP 1 CAN PINEAPPLE JUICE (567 GRMS.) CAN 1 CUP WHITE SUGAR 1 CUP WATER

PROCEDURE: PUT THE FRUITS IN A PUNCH BOWL. CHILL WELL. MIX PINEAPPLE JUICE, PONKAN JUICE, WHITE SUGAR AND WATER. WHEN READY TO SERVE, POUR THE SOFTDRINK OVER THE FRUIT MIXTURE AND SERVE IMMEDIATELY.

MACARONI WITH HAMBURGER SAUCE

INGREDIENTS: 1 TBSP OIL ¼ CUP CHOPPED ONIONS ½ CUP GROUND BEEF ½ CUP MUSHROOMS 1 CUP WATER 1 CUP LIQUID FROM MUSHROOMS 2 TBSP FLOUR 1 TSP IODIZED SALT 3 CUPS BOILED/COOKED MACARONI PINCH OF PEPPER POWDER (OPTIONAL) 3 TBSP CATSUP

PROCEDURE: HEAT OIL IN SKILLET ADD ONIONS. COOK OVER MEDIUM HEAT 5 MINUTES, ADD BEEF CRUMBLED INTO SMALL PIECES TILL BROWN. STIR IN FLOUR, ADD MUSHROOMS CUT IN PIECES, WATER AND MUSHROOM LIQUID, PEPPER AND CATSUP, SIMMER 5 TO 10 MINUTES. SEASON WITH IODIZED SALT. MEANWHILE, COOK MACARONI ACCORDING TO DIRECTIONS ON PACKAGE, DRAIN. POUR SACUE OVER HOT MACARONI, MIX WELL AND SERVE AT ONCE.

LAUYA

INGREDIENTS: ¼ kl chicken wings cut into serving pieces 6 cups water 1 tbsp iodized salt 1/8 tsp black pepper 1 pc chicken cube 1 cup carrot, peeled and cut into wedges 1 cup camote, peeled and quartered 1 cup eggplant, sliced diagonally 1 cup green beans cut into ½ inch 2 cups cabbage, quartered 2 cups native petchay 6 pcs saba, boiled and cut into wedges

PROCEDURE: Boil chicken in water until tender. Season with pepper. Remove chicken from casserole and use chicken stock to cook carrots, camote, eggplant, green beans, cabbage and petchay. Season with iodized salt. Add together the cooked chicken and peeled saba.

FRESH LUMPIA WITH WHITE SAUCE

INGREDIENTS: WRAPPER: ½ tbsp oil 1 cup all-purpose flour 2 pcs eggs 1/8 tsp iodized salt 1 1/3 cup water

FILLING: 1 ½ tbsp oil 2 gloaves garlic 1 small pc onion, minced ½ cup shredded chicken ½ cup shelled and minced shrimps ½ cup carrots cut into julliene strips ½ cup singkamas cut into julliene strips ½ cup green beans cut into julliene strip 1 cup cabbage cut into julliene strips ½ cup chicken broth spring onion for garnish

WHITE SAUCE OR GARLIC SAUCE:

¼ cup cornstarch 1/3 cup condensed milk 2 pcs chicken cubes dissolved in                                 3 cups water 1 cup vegetable drippings 1 small head garlic, minced

PROCEDURE: Prepare wrapper by combining first four ingredients in a bowl. Pour water gradually and mix until smooth and free of lumps. Pass Through a strainer. Heat a non-stick skillet, then pour batter, tilting pan from side to side to coat bottom evenly. Repeat process with remaining batter. Set aside and prepare filling. For the filling, sautee garlic, onion, chicken and shrimps. Pour in broth and simmer until chicken and shrimps are cooked. Add carrots, singkamas, green benas and simmer for three minutes more. Stir in cabbage and cook until crisp-tender. Drain drippings and reserve for the sauce. Let cool. To wrap the filling, Place stalk of onion sping on one side of each wrapper and two tablespoons of filling. Tuck in bottom edge and roll up with onion leaves showing on the other end. Arrange in a platter. For the white or garlic sauce, combine all ingredients except garlic stir until smooth; simmer sauce, combine all ingredients except the garlic. Stir until thickened. Remove from fire then add the garlic. Serve with the fresh lumpia.

FRIED LUMPIANG BUKO

INGREDIENTS: 2 tbsp cooking oil 3 cloaves garlic, minced 1 medium onion, minced 2 pcs chicken cubes ¼ kl fresh shrimps 1 pc sayote, sliced into juliene strips ½ cup baguio beans sliced into strips ½ cup carrots, juliene strips 1 cup soften sotanghon 1 ½ cup buko, shredded 1 pc sweet pepper, sliced into strips ½ cup water 20 pcs lumpia wrapper 1 pinch pepper powder 1 pinch iodized salt cooking oil for deep frying

PROCEDURE: Heat oil and sautee garlic, onion, fresh shrimps and chicken cubes. Pour one half cup water. Add vegetables one at a time. Cook until crisp-tender. Stir in sotanghon and buko. Simmer for five minutes. Season with pepper powder and iodized salt. Cool in colander then wrap about two tbsp of the mixture in lumpia wrapper. Seal well then deep fry in hot cooking oil until golden brown. Drain in paper towels then serve with favorite dipping sauce.

FLAVORED ICED GULAMAN

INGREDIENTS: 1 bar red gelatin (gulaman) 4 cups water 3 tbsp white sugar 2 tbsp lemon flavoring SYRUP: 1 cup white sugar 2 cups water 1 cup evaporated milk crushed ice PROCEDURE: Cook gulaman in simmering water until disolved. Add 3 tbsp sugar. Remove from heat and stir in flavoring. Chill until set. Cut into cubes and set aside. In a pitcher combine sugar with water stir until dissolved. Pour in gulaman, evaporated milk and crushed ice.

FISH-STUFFED FRIED LUMPIA

INGREDIENTS:

2 CUPS COOKED FLAKED BANGUS ½ CUP GREEN PEAS 1 PCK RAISINS 1 PC ONION, CHOPPED 2 TBSP OIL 2 TBSP SPRING ONION, CHOPPED ½ TSP IODIZED SALT 10PCS LUMPIA WRAPPER

FOR THE SAUCE: CRUSHED GARLIC VINEGAR PEPPER

PROCEDURE: SAUTE THE ONION IN OIL TILL TENDER; ADD THE FLAKED FISH, PEAS, RAISINS, SPRING ONION. COOKED OVER MEDIUM HEAT TILL THOROUGHLY DRY. SEASON WITH IODIZED SALT. REMOVE FROM HEAT AND SET TO COOL. WHENCOOKED, PUT 1 TBSP OF COOKED FILLING IN EACH LUMPIA WRAPPER AND ROLL, SEALING BOTH ENDS. FRY IN DEEP HOT FAT TILL GOLDEN BROWN; DRAIN IN ABSORBENT PAPER AND SERVE TOGETHER WITH CRUSHED GARLIC VINEGAR AND PEPPER.

MOLDED PINEAPPLE

INGREDIENTS:

2 BOXES STRAWBERRY ALSA GU                    1 CAN SLICED PINEAPPLE (DRAINED JUICE AND SET ASIDE) 2 TBSP WHITE SUGAR ½ CUP JUICE ½ CUP WATER

PROCEDURE: BOIL PINEAPPLE JUICE, WATER, SUGAR AND GULAMAN POWDER. PLACED IN MOLD TO SET. PUT ONE SLICED PINEAPPLE FOR EACH SLICE OF GELATIN. SERVE COLD

FISH LOAF

INGREDIENTS: 1 1/3 CUP FLAKED FISH 3 MEDIUM RED AND GREEN BEL PEPPERS, CHOPPED 2 MEDIUM ONIONS, CHOPPED 2 PCS BOILED POTATOES, MASHED 2 PCS BOILED YELLOW CAMOTED, MASHED 2 MEDIUM PCS CARROTS, DICED 1 CUP SOFT BREAD CRUMBS 2 PCS EGGS 1 TBSP CALAMANSI JUICE 1 TBSP IODIZED SALT

PROCEDURE: COMBINE ALL INGREDIENTS IN A BOWL AND MIX UNTIL WELL BLENDED. PACK IN A TIN FOIL. STEAM OR BAKE FOR 15 MINUTES OR UNTIL DONE. SERVE WITH SWEET AND SOUR SAUCE.

MIXED FRUIT COOLER

INGREDIENTS:

¾ CUP WATER ¾ CUP SUGAR 1 ½ CUPS PINEAPPLE JUICE 2-3 PCS DALANGHITA JUICE SQUEEZED ( ¼ CUP) ½ SMALL PAPAYA, POUREED (3/4 CUP) 1 (8 OZ.) BOTTLE SPRITE OR 7 UP

PROCEDURE: DISSOLVE SUGAR IN ¾ CUP WATER AND PINEAPPLE JUICE. ADD DALANGHITA JUICE AND PAPAYA PUREE. STIR IN SPRITE OR 7-UP. CHILL OR ADD ICE BEFORE SERVING.