chicken empanada

Ingredients:


For the filling

¼ cup butter
2 cloves garlic, minced
1 small onion, finely chopped
1 small carrot, cubed
¼ cup cubed red bell pepper
¼ kilo potatoes, cubed and fried
½ kilo chicken breast, boiled and flaked
½ cup condensed cream of mushroom soup
½ cup water




For the crust

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ cup water
Egg wash



Procedure:

Prepare Filling. In a skillet, heat butter then sauté the garlic and onions. Add flaked chicken, carrots, red bell pepper and potatoes. Stir-fry for a few minutes. Pour in the soup and water. Cook until thick. Set aside to cool. Then Preheat oven to 350 degrees F. Prepare two baking sheets.


Prepare Crust. In a bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is mealy. Add the egg and enough water to form a ball of dough. Let the dough rest for minutes. Roll out the dough to 1/4 inch thick then cut into 4 x 5 inch rectangles. Place about 3 table spoons of the filling at the center of each dough. Fold and press the edges to seal. Place the empanadas on baking sheets. Brush with egg wash. Bake until its golden brown. Ready to eat my yummy and delicious empanada!

pancit malabon

Ingredients:

1/2 kilo miki - white, thick & round noodles
2/3 cup coarsely pounded chicharon baboy
2/3 cup flaked fish meat - tinapa (optional)
1/2 kilo pork fat -cubed
1/4 kilo fresh shrimps -cooked, shelled
1/4 kilo fresh squid -adobo
1/2 kilo talaba -adobo
2 eggs hard boiled
5-6 cloves garlic minced
3 tbsp. atchuete seeds
salt to taste



Procedure:

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside. then soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed pork fat, cook until water dries. Stir until oil comes out and pork becomes chicharon. Set aside chicharon.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.

Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg.
Serve with puto or bread.

Sauce:
Fish sauce and calamansi

tuna pasta in pesto

Ingredients:

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
8 oz dry fettuccine pasta
1 canned tuna, drained
canned green peas, drained
pesto sauce



Procedure:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a large saucepan over medium heat, combine tuna, green peas, pesto sauce, garlic powder, oregano, and basil; mix well.
Cook until heated through and add cooked pasta; mix well. Adjust seasoning, herbs and spices as needed.

chicken pasta with broccoli

Ingredients:

water
2 cups chicken meat,cut up
3 tablespoons olive oil
1/3 cup chopped onion
1 cup broccoli flowerettes
1 piece thin carrot strips
2 pieces chopped tomatoes
2 tablespoons cornstarch diluted in water
cooked pasta
1/3 cup freshly grated Parmesan cheese
2 tablespoons snipped parsley
herbs and spices/seasoning (optional)
salt and pepper to taste



Procedure:

Boil chicken with water and add salt, pepper and seasoning/herbs and spices -to taste

In hot oil, stir fry onion, broccoli and carrot over medium heat until broccoli is crisp-tender for about 10 minutes. Stir in chicken and tomatoes. Add cornstarch solution then Set aside.

Boil pasta with water and seasoning / herbs and spices and Strain. Transfer into a serving plate.
Spoon chicken mixture over pasta and Sprinkle with cheese, Parmesan cheese and parsley.

Seafood Pasta

Ingredients:

1 tablespoon olive oil
2 tablespoons chopped garlic
½ cup shelled and diced shrimps
½ cup cleaned and sliced thinly squid
½ cup diced fish fillet
¼ cup sliced mushrooms
2 teaspoons dried rosemary
1 tablespoon drained capers
½ cup olive oil
¼ cup Parmesan cheese
500 grams cooked Pasta
salt and pepper




Procedure:


Heat olive oil in a pan, sauté garlic until light brown. Add the shrimps,squid and fish. Stir-fry for 2 minutes over medium heat. then add the mushrooms, rosemary, capers and olive oil. Mix well and simmer for 3 minutes.

add seasoning / herbs and spices (optional) , salt and pepper and Garlic.
Add cooked pasta and toss well for another minute over low heat and Sprinkle with Parmesan cheese.

special cassava cake

Ingredients: 1 cup grated fresh cassava
1/2 cup scraped buko (young coconut)
2 eggs
3 tablespoons melted shortening
4 tablespoons grated cheese
3/4 cup sugar
1 tbsp. butter
1tbsp coconut milk

procedure:

Beat eggs, add the sugar, melted shortening and coconut milk. Mix wwith cassava and young
cocnut. Add 2 tablespoons grated cheese and mix well. Line a round pan with banana leaves and pour in mixture. Bake in Moderate oven. when almost done, brush with butter and sprinkle top with a little sugar and the remaining cheese. Continue baking until golden brown.

Sweet and sour pasta

Ingredients:

1 onion, chopped
1 leek, chopped
1 small carrot, grated
2 cans tuna
1 can crushed tomatoes
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Chinese five-spice powder
1 pack pasta



Directions:


Cook the pasta in boiling salted water until al dente. Place the onion, leek, and carrot in a saucepan with the olive oil and saute for a few minutes until the onions become translucent.

Place the tomatoes, soy sauce, honey, Worcestershire sauce and Chinese five spice into the saucepan and cook on medium heat for five minutes. Add the drained tuna fish and cook for a further five to ten minutes. When you are ready to serve, season with salt, stir and pour the sauce over the cooked penne. Ready to serve...

Pasta in Olive oil

Ingredients:
1 pound Pasta
1 tablespoon plus 1 cup Extra Virgin Olive Oil
2 bunches green garlic, cleaned and chopped
1 scant teaspoon chili flakes (optional)
Freshly ground black pepper
salt


Directions:

Boil pasta in salted water until al dente, drain and reserve. While pasta is cooking, heat 1 tablespoon of olive oil in small sauté pan over medium heat. Add green garlic and chili flakes, sauté for 2 minutes or until translucent.

Remove from heat and add to pasta. Add remaining olive oil and toss to coat. Season to taste with salt and pepper.

Tip on how to make a perfect pasta - The water needs to be boiling dynamically/ vigorously.

Peanut Butter pie

Ingredients:
1 cup powdered sugar
1 8-oz block light cream cheese, softened
1 cup natural-style, reduced-fat creamy peanut butter
1 14 oz can condensed milk
1 12-oz tub frozen fat-free whipped topping, thawed
ready-made reduced-fat graham cracker shells
4 teaspoons fat free chocolate syrup



Directions:

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set. Cut into wedges, and drizzle with chocolate syrup.

Banana butterfinger

Ingredients for crust:
1 1/2 cups chocolate cookie crumbs
1/2 cup butter, melted
1/4 cup sugar


Directions for the crust:
Mix together all the ingredients. Press into the bottom and sides of pie plate. Freeze for 1 hour until crust is firm. but if you want baked crust- Bake at 350F for 30 minutes.

Ingredients for filling and topping:
1 pack pudding mix
1 1/2 cups milk
100 grams dark chocolate, chopped
1 bar Butterfinger, chopped
6 pcs. Bananas, medium size
2 cups whipped cream
1 bar Butterfinger for topping
banana chips for garnish


Directions for filling and topping:
Make the pudding (follow instructions on pudding pack) You need about 1 1/2 cups , then Melt the dark chocolate and fold this into the pudding mixture. When pudding is cool, spread this in the bottom of the crust.

Arrange the chopped butterfinger and bananas on top of the pudding.

Whip the cream with powdered sugar until stiff and Spread or pipe this on top of the bananas.

Garnish with butterfinger and banana chips.

coconut cream caramel (leche flan)

Ingredients
1 cup White sugar for caramel
5 pieces Egg Yolks
3 pieces Whole Eggs
3 cups Coconut milk
165 grams white sugar




Procedure:
Caramelize the 1 cup sugar with a little water
Line 6 ramekins with caramel
Combine the eggs, yolks and 165 grams sugar and whisk
Put the coconut milk in a small stock pot and bring to a boil
Whisk in the coconut milk to the yolk mixture
Strain.
Pour into the prepared ramekin cups
Bake in a water bath at 325 degrees till set.
Let cool and serve.

Strawberry Pancakes

3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Evaporated milk
1/2 cup water
1 tablespoon vinegar
2 pieces eggs, separated
cup of strawberries- sliced





Procedure:


In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda.
In a separate bowl, combine Evaporated milk, water and vinegar. Allow to steep for 2 minutes until curdled. Add the egg yolks. Stir well. Gradually add the liquid ingredients to the dry ingredients. Stir until combined but still lumpy.

In a bowl of an electric mixer, beat the egg whites until soft peaks form. Fold it into the batter.
Warm a griddle, wipe with a thin film of oil, measure 1/4 cup of batter in a cup and pour onto the griddle.

Add a tablespoon of sliced strawberries on the batter. Cook until the top surface is covered with tiny bubbles, about 1-2 minutes.
Flip the pancakes and cook until the second side is golden brown.

Put on plate, then serve with strawberry sauce.



For the Strawberry Sauce/Toppings:
(pancakes topped with strawberry syrup sauce and sliced strawberries and whipped cream)

Place the strawberries, sugar and water in a small saucepan. Bring to a gentle simmer over medium-high heat. Cook for about 5-10 minutes or until syrup. Keep warm.

Special Bibingka

1 cup thick Glutinous rice (galapong)
1/2 cup white sugar
2 teaspoons of baking powder
2 tablespoons melted butter
4 tablespoons sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tablespoons grated cheese




*To make glutinous rice:

soak rice in equal amount of water overnight. Grind and let stand until the next day.
Then....
Add sugar to the glutinous rice (galapong) Add baking powder, melted butter and well beaten eggs and coconut milk. Mix well. Pour a thin layer of this batter into hot " native clay" baking pan or molds lined with banana leaf which has been passed over an open flame. Cover each baking dish with a galvanized iron sheet with live embers on it. When almost cooked, sprinkle grated cheese and sugar on top of each and cover again. Continue baking until golden brown; brush the top with melted butter and serve hot with grated coconut.

Pineapple cup cakes

1 bar margarine
1/2 cup sugar
4 egg yolks
3 1/4 cups flour
3 1/2 tsp. baking powder
1 1/2 cup Sugar
1/2 cup milk
1/2 cup pineapple juice
crushed pineapple




Proecdure:


Mix together butter, sugar, and egg yolks then remaining ingredients, Folding egg whites last. Bake at 375 degrees for 25-30 minutes or until lightly browned, Cupcakes will be moist.

topped with whipped cream or pineapple slices.

Coconut (Buko) Pie

for the crust:


2 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon iodized salt
3/4 cup shortening
1/3 cup ice cold water
1 egg yolk
1 egg white for brushing



for the filling:


2 cups young coconut, malakanin texture
1 cup coconut juice
1/2 cup evaporated milk
1/4 cup sugar
1/4 cup condensed milk
1/3 cup cornstarch
Ingredients for the cream custard layer:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
1/4 cup dessicated coconut, - optional




procedure:




For the crust, combine flour, sugar and salt. Cut in margarine or shortening until mixture is crumbly. Combine egg yolks and cold water and slowly pour this into the dry mixture. Knead a little to form a dough. Divide the dough in two. Wrap in plastic wrap and chill.

For the filling, Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in a saucepan. Cook over medium heat, stirring often for about eight minutes. Dissolve cornstarch in remaining coconut juice. When mixture begins to boil, add the cornstarch mixture and quickly stir for Five minutes. Set aside.

For the cream custard layer, in a small saucepan, combine sugar, flour, salt and milk. Cook over low heat until mixture begins to thicken. Away from the heat, add half of the mixture to the eggs, Beat until smooth and return to the rest of the mixture. Cook until thick.

To assemble, roll out the dough and fit into a 9 inch pie plate with 2 inch overhang. Pour in the coconut mixture and smoothen the surface. Add custard and smoothen the top. With the remaining dough, make a lattice top design on the pie. Pinch edges decoratively. Glaze top with egg white. Sprinkle with sugar. Bake at 350 degrees F for an hour and until crust turns light golden brown.

Yummy cheese sticks

nori wrapper
Quick Melt cheddar cheese sliced into sticks
Nori wrapper
Strawberry jam
Water
Oil for deep frying
Lemon juice




Procedure:

Ready your pan and deep fryer. Slice the cheese. Slice a nori sheet that will be enough to roll the sliced cheese and place in nori wrapper and roll. Wrap carefully. Secure both sides and ends of the wrapper with a mixture of cornstarch and water. Deep fry until golden brown.



Sauce

In a pan, dilute strawberry jam with water. Add lemon juice and serve.


other sauce:

Salsa , thousand island or japanese mayonaise

Fish Lumpia (milkfish)

2 medium sized milkfish
1 small onion
1 small box raisins lard for frying
3 small tomatoes
1 tablespoon pounded garlic
big nori wrappers
salt and pepper to taste



Procedure:

clean the milk fish and parboil. Remove the flesh from the bones and set aside.
Cut tomatoes into small pieces and cut the onion lengthwise. Saute' garlic, add onions and tomatoes. Add the milk fish meat and raisins. Season with salt and pepper. Set aside and cool.
Wrap by tablespoons in nori wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet and sour sauce.

Lechon Paksiw

1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar
1 tbsp. salt
1 tbsp. peppercorn -whole
4 cloves garlic, crushed
1 teaspoon msg
1/2 cup dried oregano
1 cup water




Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.

Beef Giniling

½ Red bell pepper diced

½ Yellow bell pepper diced

1 Small onion diced

1 Small tomato diced

Korn kernels

green peas

4 Cloves of garlic peeled and smashed

½ Tsp. Ground black pepper

2 Tbs. Annatto seeds

2 Tbs. Soy sauce

1 Tbs. Fish sauce

Corn oil




Procedure:

Prepare the Annatto seeds in a small pot by heating 2 tablespoons of corn oil and then adding 2 tablespoons of Annatto seeds until the oil turns dark red. Then remove it from the heat. Make sure that you do not burn the seed.

In a large pan brown ground beef and drain. Add garlic and let it sauté for about 3 minutes. Then add the onions, tomatoes, black pepper, and fish sauce and let it cook for 2 minutes on medium high heat. Add the potatoes, carrots, green peas, korn kernels and soy sauce. Stir and cover. Let it simmer for a minute. Using a strainer add the colored corn oil from the annatto seeds into the pot and mix well. Replace cover and let it cook for 5 minutes over medium low heat. Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if needed. Cover and let it cook for another 2 minutes. Serve with hot rice topped with Giniling.

Pork Adobo

1 lbs. pork loin cut in cubes
1 tsp. freshly ground black pepper
1 head of garlic crushed
1 medium size onion
1/4 cup of soy sauce
4 tbls. vinegar
1 tbls. vegetable/corn oil
1 tbls. sugar



Place the pork in a medium size pot together with garlic, onions, pepper soy sauce and vinegar let it stand for 2 hours.
Cook slowly in the same pot until the pork is tender -about 30 minutes
Transfer the pieces of garlic from a pot to a different pan and fry in hot oil or until golden brown.
Add the pork to the garlic and then fry until golden brown add the broth to the fired pork and garlic and simmer for 10 minutes.

Tip in making adobo
If you are going to marinate overnight, don't add the garlic yet. The oils of the garlic will be overpowered by the acid and will lose it's pungency.