Palitaw

1 cup sweet rice flour
3/4 cup water
coconut flakes
toasted linga (sesame seeds)
white sugar

1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

Pichi Pichi

2 cups cassava (finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut

1. In a bowl, mix cassava, sugar and pandan water.
2. Pour into individual cup moulds of your choice.
3. Steam for 45 minutes.
4. Let cool.
5. Sprinkle with grated coconut.

Sansrival

Ingredients

8 egg whites

1 cup sugar

1-1/2 cups cashew nuts, finely chopped

filling:

8 egg yolks

1 cup sugar

1/2 cup water

1 teaspoon corn syrup

1/3 pound fresh butter

1/2 cup chopped cashew nuts

Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.

Carrot Walnut Cake

Ingredients
3 c. flour, sifted

2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

4 eggs

1 c. oil

2 lg. grated carrots

1/2 c. black walnuts, chopped

1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

Glaze:

1. mix 1/2 pack of Cream Cheese, 1cup powdered sugar or more or less than you like,1 tsp Vanilla essence,drop or two Orange food color,and add enough milk to make it thin enough to pour to coat the cake.

2. Heat this for 40 secs in the microwave,not more than that.Whisk and pour on the cake with a plate underneath the cooling rack to catch the extra glaze.

3. Let the get firm on the cake and replace the plate with another and pour the glaze again on the cake until evenly coated.Garnish with baby carrots and walnuts.

4. Cover and chill the cake if you like or keep it in the cake dish covered.Tastes great the next day with all the goodness of Carrots and Walnuts!

Fried Lumpia

FILLING:
2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup ground pork
1/2 cup chicken meat, chopped
1/4 cup shrimps, chopped and peeled
2 cups baguio beans, sliced thin
1 cup singkamas, sliced in thin strips
1 cup sayote, sliced in thin strips
2 cups chinese pechay stalks, cut into strips
1/2 cup carrots, cut in to strips
1/4 kilo long mongo bean sprouts
1 pc. tokwa cut into strips
2 cups cabbage leaves, cut into strips
2 cups chinese pechay leaves, cut into strips
2 tbsp. kinchay, chopped
salt and pepper, to taste
White lumpia wrapper

SAUCE:
1/2 cup vinegar
2 tbsp. patis
5 cloves garlic, pounded
dash of pepper

Saute garlic and onions. Add pork, shrimps and chicken. Season to taste. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool. Wrap in white lumpia wrapper. Seal edges with water. Fry in deep hot oil until golden brown and crispy. Drain. Serve with sauce.

Mashed Potatoes

1/4 kilo potatoes
2 tbsp. butter
1/4 cup evaporated milk
salt and pepper to taste

Boil potatoes until done. Peel and mashed fine. Add butter and milk. Mix very well and season to taste.

Bagoong Fried Rice

Ingredients:

1 small (175 g) green mango, cut into thin strips
1 medium (50 g) onion, sliced
5 cups cooked rice
1 head garlic, crushed
1 can (140 g) Tomato Sauce
1 pc egg, cooked as omelet then cut into thin strips
1/2 cup ground pork
2 pcs siling haba (cayenne pepper), seeded then sliced
1 stalk green onion, chopped
1 Tbsp ginger strips
1/4 cup oil
3 Tbsp bagoong alamang (shrimp paste)

Saute garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add Tomato Sauce. Cook for another 5 minutes. Add rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.

Pot Roast

Ingredients:
3 lbs boneless short rib roast
2 cloves garlic, minced
1/4 tsp pepper
1 tbsp salt
1/2 cup flour
1/4 cup oil
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 medium onion
1 small bay leaf
2 cups boiling water or stock

1. Rub meat all over with garlic, salt and pepper; dredge in flour. Brown in oil

2. Pour off all excess fat, add vegetables, bay leaf and two cups boiling water to beef. Cover tightly and bake in a preheated 325 degree F oven for 2-1/2 to 3 hours or until beef is tender. Turn the beef several times during the cooking and add more water or stock if necessary.

3. Taste for seasoning, transfer to a platter. Strain sauce, serve separtely or pour over the meat and serve.Preparation and cooking time: about 3 hoursServes 8-10

Pata Tim

Ingredients

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water


Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.

Espasol

Method 1

Ingredients:
1 cup sweet rice flour
4 cups rice flour, toasted until golden brown
2 cups sugar
1 cup coconut milk
1 1/2 cups toasted grated coconutsProcedure:

Place sugar and coconut milk in a saucepan and boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Stir in toasted rice flour well and cook until thick.
Remove from pan and divide into 2 parts.
Roll using the rest of the rice flour for rolling.
Slice into ½ inch thick pieces.

Method 2

Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Procedure:
Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Method 3

Ingredients:
4 cups sweet rice flour
1-1/2 cups sugar
2 cans coconut milk
1/2 teaspoon saltProcedure:

Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.

Method 4

Ingredients
4 cups glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 Tbsp. vanilla extract
1/2 tsp. salt

Instructions
1. In a large skillet, brown the rice flour over medium heat until it is golden brown. Stir occasionally for even color.
2. In a large saucepan, stir together sugar, coconut milk, vanilla and salt and bring to a boil.
3. Add 3 cups of toasted rice flour to the liquid, stir and cook until thickens. Stirring frequently for about 30 to 40 mins.
4. Turn out the dough onto a board or surface that has been dusted well with some of the remaining toasted rice flour.
5. Flatten and cut into desired shape. Roll each with the remaining toasted rice flour.
6. Wrap each in wax paper to keep them from sticking.

Sweet Potato Balls

Ingredients:

1 lb of sweet potatoes

12 tablespoons of all-purpose flour

3 1/2 tablespoons of sugar

3 tablespoons of sesame seeds

Water

Oil for deep frying

Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet potatoes and discard. Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

Cheesy Tuna Potato Balls

3 medium Potatoes, cooked and mashed
1 small Onion, diced
1 canned Tuna, drained
1 tablespoon Coriander or Spring Onion, chopped finely
1 Egg, beaten
Salt to taste
a dash of Pepper
Cheese of your choice cut into cubes
All purpose flour
1 Egg, beaten
Breadcrumbs
Oil for frying

Instructions:
Put first set of ingredients together in a bowl.Mix till well combined.Take some mixture and flatten in your palm.Put a piece of cheese in the middle.Cover the cheese by working the mixture over it and rolling it in to a ball shape.Dust with flour shaking excess.Dip into egg.Coat with breadcrumbs.Deep fry till golden brown.Drain and serve immediately.

Honey Mint Roast Chicken

1 whole broiler-fryer chicken
1 tsp. salt
1/2 tsp. paprika
1/4 c. honey
2 tbsp. lemon juice
2 tbsp. melted butter
2 tsp. chopped fresh mint or 1/2 tsp. dried mint
1 tsp. grated lemon peel

In shallow pan, place chicken. Sprinkle cavity and skin with salt and paprika. Roast in 350 degree oven for 60 minutes. In a small bowl, mix together honey, lemon juice, butter, mint and lemon peel. Remove chicken from oven, brush with glaze. Return to oven and roast 25 minutes more or until fork tender.

Honey Roast Chicken

1 stick butter
1/2 c. white onion, minced
2 cloves fresh garlic, minced
1/4 c. Dijon mustard
1/2 c. mild honey
1 tsp. salt
1 tsp. curry powder
2 tsp. mango chutney
handful raisins

Melt butter in saucepan, saute onions and garlic. Add remaining ingredients (except chicken) and saute.
1/4 lb. chicken and1/2 lb. chicken
Dip in honey mixture and soak. Put on shallow baking pan. Bake at 400 degrees for 1 hour.

Cantonese Roast Honey Chicken

1 (3 lb.) chicken
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish

GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil

Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.

Potato Salad

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1 celery rib,diced
1 cup minced red onions
4 hard-boiled eggs,mashed

Instructions:
Place potatoes in a large bowl.Mix mayo,vinegar,sugar,mustard,salt,garlic powder and pepper in a small bowl.Addthe mayonnaise mixture to the potatoes.Add celery and onions and mix well.Stir in eggs. Chill until flavors mix.

Chicken Yakisoba

1/2 cup soy sauce
1/2 cup water
1/2 cup granulated sugar
6 tablespoon dark sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 boneless, skinless chicken breasts, halves
28 oz fresh yakisoba noodles, uncooked
1 large carrot, julienned
1 large white onion, julienned
sesame seed for garnish
1 sliced green onions for garnish

Instructions:
To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard.
In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips.
Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings.

Baby Back Ribs

Ingredients:
4 pounds baby back ribs
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce

Instructions:
Combine all ingredients except ribs and heat over high heat until boiling.
Reduce heat, simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.
Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

Skinless Longganisa

250g of ground pork
3 tbsps of garlic, minced
1 medium-size onion, chopped
3 tbsp of cup vinegar (more vinegar & garlic if you want to really spice it up)
2 tbsp of sugar
2 tbsp of soy sauce
2 tbsp of ketchup
1 tbsp of fine bread crumbs
salt and pepper
1 egg, beaten

Instructions:
Combine all the above ingredients in a bowl. Place about 4-5 tbsp of the mixture on a piece of plastic food wrap depending on how big or thin you want them to be. Roll firmly and tightly. Using a chopstick will help you here. Chill. Heat enough cooking oil and fry your longganisa over medium heat until golden brown.

Chicken Yakitori

Ingredients:
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths

Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.

Chicken Ala King

2 cups chicken meat, cubed
1 cup button mushrooms, quartered
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup chicken broth, plus extra
1/4 cup quickmelt cheese, grated
1/4 cup red and green bellpeppers, seeded, pitted and diced
salt
black pepper, ground
quickmelt cheese, grated(optional)

Instructions:
1. in a hot saucepan, saute chicken meat and mushrooms until chicken in just cooked. transfer to plate and keep warm.
2. in the same pan, melt butter and stir in flour. whish vigorously until no lumps are left and cook for 1 minute.
3. slowly add milk and broth and simmer to thicken.
4. stir in chicken-mushroom mixture, cheese and bellpeppers. cook for 5 minutes. adjust seasoning with salt and pepper. add more chicken broth if too thick.
5. transfer to ovenproof bowl and sprinkle with grated cheese on top. broil until cheese melts and slightly browned, if desired.
Serve hot!

Orange And Lemon Roasted Chicken

1 whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves

Instructions:
Preheat oven to 400 degrees F.Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Beer Batter Chicken Strips

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Instructions:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

Lenguas De Gato

1/2 cup butter
1/2 cup sugar
2 egg whites
1-1/3 cups all-purpose flour
1/4 tespoon salt
1/2 teaspoon vanilla extract

Instructions:
Preheat oven to 400 F. Cream butter and blend with sugar. Beat the egg whites until foamy. Add egg whites gradually to butter and sugar mixture. Add flour and salt. Add vanilla extract and mix well. Using a cake-decorating tube, form dough into oblong, tonguelike shapes. Drop each piece on a cookie sheet lined with greased parchment paper. Bake for 10 minutes. Remove and let cool.

Kalderetang Baka (Beef Kaldereta)

Ingredients:

1 kilo beef, cubed

1/2 kilo beef liver, cubed

6 cloves garlic, minced

2 medium onions, diced

6 big tomatoes, quartered

3 big red peppers, diced

3 big green peppers, diced

4 pieces chili pepper, minced

1/2 cup oil

2 tablespoons tomato paste

3/4 cup all purpose cream

3/4 cup grated cheese

pinch of salt & pepper to taste

3 cups beef stock

1 1/2 teaspoon cornstarch in a little water

Instructions:
1.In a casserole, saute garlic, onion, tomatoes and all the pepper.

2.Add in the beef and the liver. Cook for a little while and take out the liver and set aside.

3.Pour in the stock and tomato paste.

4.Bring to a boil and lower the fire and let simmer until beef becomes tender.

5.Season with salt and pepper.

6.Add in diluted cornstarch.

7.Grate liver and add into the mixture.

8.Allow sauce to thicken and add in cream and grated cheese. Serve hot!

Chicken Afritada

Ingredients:
1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

Instructions:
1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in the chicken.
5. Allow simmering until chicken is cooked.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.

Pork Menudo

1 kg pork tenderloins, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread ( or fresh pork liver boiled and mashed )
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated cheese

Marinade:
2 bay leaves
1 cup Sprite or 7Up
4 tablespoons soy sauce
2 tablespoons calamansi juice
ground black pepper

Instructions:
1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
2. Remove pork from the marinade, drip dry.
3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
5. Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
6. Add peppers and adjust the seasoning.
7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Pork Mechado

1 cup cooking oil
1 1/2 kilos pork
1/2 kilo potatoes, quartered
2 large onions, chopped
2 heaping tablespoons garlic, crushed
1 kilo fresh tomatoes, chopped or tomato sauce as alternate
1 bottle of beer
1/2 cup soy sauce
1 large laurel leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Instructions:
1. Pour oil into a heated frying pan. On high heat, brown the meat on all sides to seal the juices in. Fry the potatoes with the meat until brown but not fully cooked. Set aside the meat and potatoes.
2. Into a large casserole, transfer the oil used for frying and sauté the onions and garlic. Add the tomatoes and allow to boil until tomatoes begin to soften. Turn the heat down and cover the casserole. Stew the tomatoes for 15 minutes, mixing occasionally.
3. Add the beer,soy sauce, laurel leaf, Worcestershire sauce and pepper. Drop in the meat and turn the heat to high. When the sauce begins to boil, turn the heat down to low and cover the casserole. Let the meat stew for 1 1/2 to 2 hours or until tender. Drop the potatoes and cook until the potatoes are tender.
4. Cut the meat into medallions and transfer to a platter. Pour the sauce over it and serve with the potatoes on the side. It may also

Beef Morcon

1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Instructions:
Marinate the beef in the next 7 ingredients. Cover and leave overnight in the refrigerator.
Next, lay out the rest of the ingredients on a plate. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. Roll tightly and secure with kitchen twine. Repeat.

TIP: Make sure you lay your strips of filling parallel to the grain of the meat.
Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat. Add a cup of water. Bring this to a boil and allow to simmer for an hour. Check for seasonings.
Remove roulades from the pot and allow to cool. Meantime, strain and reduce the cooking liquids to about half a cup. Add a tablespoon or two of butter and take off the heat.
When your morcon rolls are cool, cut off kicthen twine. Slice thin and arrange on a plate. Serve with the sauce on the side.

Paella

1 head of garlic (minced)
8 pieces chorizo bilbao (sliced)
10 pieces bacon (sliced)
2 cups long grain rice (soaked)
2 pieces crabs
4 cups stock
½ kilo shrimps
½ cup olive oil
20 pieces clams
1 big onion (minced)
20 pieces mussels
1 cup sweet green peas (cooked)
pinch of saffron
1 cup ham (cubed)
pinch of salt & pepper

Instructions:
In a paellera, saute garlic, onion, bacon, chorizo bilbao and ham in olive oil.
Add in the saffron and stir.
Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times.
Add in the sweet green peas.
Season with salt and pepper and do not stir anymore, just make sure rice do dry up.
When rice is almost cooked, add in all the seafood and cover to finish cooking.

Lechon Paksiw

1 kilo cooked lechon
1 can liver spread
1 cup vinegar
1/2 cup brown sugar, packed
1 tbsp. salt
1 tbsp. peppercorn
4 cloves garlic, crushed
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.

Bulalo

Ingredients:

750 g. of bulalo (bone-in beef shank)
1 whole onion1 whole garlic
1 bay leaf
6-8 peppercorns
salt
2 bunches of pechay (Chinese cabbage)
1/2 head of cabbage
250 g. of potatoes
1 large carrot

Instructions:
Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls. Strain the broth. Reheat to boiling point. Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes. Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Bistek Tagalog

1 kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big white onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.

In a pan, heat oil and stir-fry beef until cooked and tender. Set aside.

Saute onion rings in oil.4. Serve beef in a platter topped with onion rings.

Waffle

4 ounces of all purpose flour

4 ounces of whole-wheat flour

1 tablespoon of sugar

2 teaspoons of baking powder

salt

3 eggs

1 1/2 cup of milk

vegetable oil.

1. Put all the dry ingredients (flour, sugar, baking powder, and salt) into one bowl.

2. Put all the wet ingredients (eggs, milk, and oil) into another bowl and beat, mix, shake, stir until the eggs and milk become one.

3. Pour the mix you've just made into the bowl with dry stuff and mix again, until there are no lumps left.

4. Now put half cup of batter you made in the waffle iron. It would be a good idea to have the waffle iron hot and ready if you are really hungry like us. Or you can wait for it to warm up since the batter can rest for a while anyways and even tastes better if it does (little secrets).

5. There is no number five with this waffle recipe, you are done! We told you it was a simple, quick and hassle free waffle recipe!

Crepe

INGREDIENTS:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

PREPARATION:
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Regular Crepe Pan Directions:Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.

Pancake

INGREDIENTS
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cheesecake Cupcake

2 (8 oz.) pkg. Philadelphia cream cheese
2 eggs
1 c. sugar
1 tsp. vanilla
1 can fruit pie filling, any flavor

Put vanilla wafers in bottom of paper cupcake filler. Mix cream cheese, eggs, sugar, and vanilla. Beat together. Put cheese mixture on top of wafer, about 1/2 full. Bake at 350 degrees for 15 minutes. Top with pie filling and chill. Makes 20.

OR

1 cup (4 1/2 oz.) graham cracker crumbs

5 tbsp. sweet butter, melted

2 cups ricotta cheese

2 cups cream cheese, softened

2 tsp. vanilla extract

1 1/2 cups confectioners' sugar, sifted

3 eggs

1 1/2 cups fresh blueberries

Preheat the oven to 325'F (160'C). Place 12 paper baking cups in a muffin pan.Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.Store covered for up to 2 days in the refrigerator.