Pork Pata Sinigang Ingredients:
1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
1 kg pork pata sliced
5 pcs sigarillas, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced pechay
2 pcs siling panigang (finger chilies)
patis (fish sauce) to taste
Pork Pata Sinigang Cooking Instructions:
Boil rice washing with tomatoes, onion and pork pata for 1 hour or until pata
is tender and beginning to disintegrate from the bone.
Add sigarillas and simmer.
Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.
Add pechay and siling panigang.
Season with patis to taste.
Ube Biko Ingredients:
1 1/2 cups ube, boiled & mashed
3/4 cup condensed milk
1/2 cup NESTLE Fresh Milk
1/4 k malagkit rice, cooked
crushed panutsa and grated cheese for topping
NUTRITIONAL CONTENT:
Calories:305Carbohydrates (g):64.3Protein (g):6.3Fats (g):2.5
Ube Biko Cooking Instructions:
Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan.
Cook stirring constantly until slightly thick.
Add in malagkit and cook until thick.
Spread onto an 8″ banana leaf-lined bilao.
Top with crushed panutsa and grated cheddar cheese for topping, if desired.
Slice and serve with hot tea, coffee, or chocolate.
Bibingkang Malagkit
Ingredients:
2 cups malagkit (glutinous rice)
2-1/4 cups coconut milk
1/2 teaspoon salt
1 cup brown sugar
1/4 teaspoon anise
3/4 cup coco cream
1/2 cup sugar
How to make Bibingkang Malagkit
Boil coconut milk and malagkit with salt.
Boil until quite dry.
Lower heat and add brown sugar.
Place in banana leaf-lined baking pan.
Pour on top the coco cream and sugar.
Bake until a golden crust is formed.
Bibingkang Galapong
Ingredients:
4 eggs, well beaten 2 cups coconut milk 1 cup sugar 1/4 cup melted
margarine 2 cups rice flour 2 tablespoons baking powder 1/2 teaspoon salt
1/4 cup coco cream, 1/4 cup sugar for topping
How to make Bibingkang Galapong
Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush
top with coconut cream and sugar and bake until golden crust is formed.
Yield: 3 large bibingkas.
Cocoa Meringue Kisses
Ingredients:
3 egg whites, at room temperature1/8 teaspoon cream of tartar1/2 cup (100
grams) sugar3 tablespoons unsweetened cocoa powder1 tablespoon
cornstarch1/4 cup finely chopped pecans
How to make Cocoa Meringue Kisses:
Position rack in upper third of oven and preheat to 325 deg Farenheit. Prepare
2 non stick baking sheet or lightly oil 2 baking sheets.
Beat egg whites at medium speed until foamy. Add cream of tartar and
continue beating until soft peaks form.
Add 1/4 cup of the sugar, a tablespoon at a time, and beat until egg whites are
stiff and shiny but not dry.
Sift cocoa, cornstarch and remaining 1/4 cup sugar together. Sprinkle half of
the mixture over egg whites. With rubber spatula, gently fold in just until
blended. Repeat, folding in remaining cocoa mixture, then add pecans.
Spoon mixture into pastry bag fitted with 1/2 inch star tip. Pipe 1 to 1 1/4
inch rounds onto prepared sheets (or drop by teaspoonsfuls).
Bake until set, about 35 minutes. Cool slightly. With spatula, gently transfer
meringue kisses to wire racks to cool completely. (Maybe prepared a day
ahead) Store airtight at room temperature. Make 60 meringue kisses.
Mocha Cake
Ingredients:
2 cups sifted flour1 tsp. fine iodized salt1-1/2 cups white sugar3 tsp. baking
powder2 tbsp. instant coffee1/2 cup salad oil3/4 cup hot water8 egg yolks8
egg whites1 tsp. cream of tartar
How to make Mocha Cake Recipe
Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3
inch in height. In a medium mixing bowl, combine flour, salt, 1 cup of the
sugar, baking powder and coffee. Make a well in the center, amd pour in oil
and hot water.
Using electric mixer with paddlle attachment, beat mixture at medium-low
speed for 3 minutes. Continue mixing at the same speed, add ewgg yolks one
at a time, blending well after each addition, until thouroughly mixed. Set
aside.
In another medium bowl, beat egg whites and cream of tartar with wire beater
attachment of electric mixer at medium high speed until frothy. Add the
remaining 1/2 cup sugar in four additions, beating until mixture is stiff and
glossy.
With rubber spatula, gently fold one fourth of beaten egg whites into batter,
scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of
batter into beaten egg white mixture. Repeat until all the batter has been
blended into egg white mixture. Pour evenly into prepared pans.
Bake for 15 minutes, then remove from oven and cool on wire rack. Fill and
frost with coffee cream frosting and refrigerate.
Coffee Cream Frosting
1 cup butter, cut into big chunks1 tbsp. instant coffee1 cup whipping cream,
chilled1 cup powdered sugar, sifted
In a small mixing bowl of the electric mixer, beat butter with paddle
attachment at low-medium speed until fluffy, about 3 minutes.
Add instant coffee and beat for 1 minute. Add cream, atablespoon at a time,
beating well after each addition, until mixture is light and fluffy. add
powdered sugar in four addiitons, beating well after each additions, until
mixture is smooth.
Egg Pie
Ingredients:
2 deep-dish pie shells 6 large eggs 2 cups sugar 2 cans evaporated milk 1
teaspoon vanilla extract 1 teaspoon lemon extract 2 sticks butter, softened
How to make Egg Pie
In large bowl, cream butter, eggs and sugar with mixer until well blended,
add evaporated milk, 1 can at a time.
Then add vanilla, mix and then add lemon extract and mix for 5 minutes.
Pour half of the mixture into 1 pie shell and the remaining mixture in the
second pie shell.
Bake in oven at between 350 and 375 degrees for 30 to 35 minutes, until
golden brown.
How to brown top of egg pie:To make nice brown on the top of egg pie, cook
longer for an hour or longer until brown.
Note: This pie is very rich, so eat at your own discretion.
Mango Jelly Bar
Ingredients:
2 bars agar-agar (dried gulaman bars), broken into pieces6 cups pureed ripe
mango (mango puree)1 cup water1 & 1/2 cups sugar
How to make Mango Jelly Bar:
In a large saucepan, soak gulaman pieces in pureed mango and water. Bring
to a boil, stirring constantly until the dried gelatin dissolves and mixture
thickens slightly.
Add sugar and simmer until mixture is reduced to 4 cups. Pour into 2 ice-tray
molds, set aside until firm.
Slice into finger-size bars and wrap in plastic wrap.
Maja De Ube
Ingredients:
3 cups fresh coconut cream, with no water added1 cup fresh milk1 cup
evaporated milk 1 cup water 5 pcs pandan(fragrant screw pine) leaves 2 cups
white sugar4 cups ube pulp (yam), peeled, boiled and mashed finely1 tbsp
salt1/4 cup fresh butter3/4 cup cornstarch
How to cook ginataang pinipig:
In a wok, mix all ingredients together thoroughly. Make sure mixture is free
of lumps. Cook in medium heat.
Turn to low when maja starts to boil. Stir continuously to prevent mixture
from scorching. When mixture starts to glisten, maja is fully cooked.
Immediately transfer into baking casserole to set. Discard pandan leaves.
Slice and serve when cool. Top with toasted grated coconut.
Budbud Pilipit
Ingredients:
3 cups malagkit (glutinous rice)5 cups coconut milk, first extract1 tsp salt1/2
cup sugarBanana leaves
How to cook Budbud Pilipit:
Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a
wok, stirring constantly.
When mixture is almost dry, stir to prevent it from sticking to bottom of wok.
Reduce heat, and cover mixture with banana leaves for a few minutes.
Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs,
and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.
Milk Puto Recipe
Ingredients:
6 cups evaporated milk1 cup condensed milk3 cups galapong1 & 1/2 cups
glutinous rice(malagkit)2 bottles 7-Up1 cup white sugar1& 1/2 cups cream
corn1 cup whole corn kernels3 cups freshly shredded buko
How to make milk puto:
In a pot, combine the evaporated and condensed milk, milled rice, glutinous
rice, 7-Up and sugar. Mix well. Boil for 3 minutes stirring continuously.
Strain.
Transfer the boiled rice to a moderate heat and cook over stirring
continuously. Add the corn and buko and continue cooking until thick.
Pour into a 12-inch round wooden container, cover with cheesecloth (katsa)
and steam for 40 minutes to an hour. Slice diagonally and serve.
Sinabalo (Suman) Recipe
Ingredients:
2 cups malagkit rice (glutinous rice)1 & 1/4 cups thick coconut milk2
teaspoons salt2 pieces green bamboo tube, freshBanana leaves, wilted
How to make sinabalo or suman:
Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and
cook until malagkit is half done, stirring the mixture to avoid sticking at the
bottom of the container.
Divide the mixture into two and wrap each portion in banana leaves. Insert
inside a freshly cut bamboo tube.
Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube
gets burned. Eight servings.
Butse-Butse
Ingredients:
3/4 cup chopped and peeled kamote or sweet potatoes1-1/2 cups brown
sugar5 calamansi, squeezed2 cups grated cassava
How to make Butse-Butse:
Boil kamote and mash. Add sugar and a little amount of water to moisten
mixture.
Add calamansi juice and mix well. Set aside. To the grated cassava, add a
little sugar and water and set aside.
Form kamote mixture and cassava mixture into balls. Insert kamote balls into
cassava balls and fry until brown. Roll in sugar and serve.
Kalingking
Ingredients:
7 to 10 pcs yellow kamote peeled1/2 cup brown sugar3 cups rice flour1 cup
water1-1/2 cups coconut oil for deep frying
How to cook kalingking:
Cut the kamote into strips. Add the sugar and flour to the water and stir until
well blended.
Combine kamote strips with the flour mixture and mix well with a spoon
until well coated.
Heat coconut oil in a frying pan. Spoon about 3 tablespoons of kamote and
flour mixture into a saucer.
Pat to flatten, then from saucer slip into hot cooking oil. Fry until golden
brown. Makes six servings.
Binagol (or Binangol)
Ingredients:
3/4 cups shredded raw gabi (Taro root)1 cup rich coconut milk (2 medium
coconuts)3/4 cup brown sugar4 clean medium coconut shells (4-1/2"
diameter and 2" high)1/2 can (1 oz) full cream condensed milk4 egg
yolksWilted banana leavesString for tying
How to make binagol:
Mix first three ingredients and cook over moderate heat for 6 minutes,
constantly stirring. Lower heat and continue cooking for 10 minutes.
Add condensed milk and cook over low heat 20 minutes longer, stirring
constantly. Fill each coconut shell with mixture. Make a well in center and
drop raw egg yolk.
Cover top with tuber mixture and spread until smooth, very close to brim or
shell. Cover whole shell with two layers banana leaves and tie securely with
strings.
Steam half an hour 12 servings.
Maja Blanca
Ingredients:
4 cups thin coconut milk2 cups buko juice1 cup powdered milk1/2 cup
water1-1/4 cups sugar1/2 teaspoon salt1 cup cornstarch1 cup water1 can
cream style cornshredded buko meat from 2 coconuts1 cup thick coconut
milk ( for latik )
How to cook maja:
In a large casserole put all Maja Blanca ingredients. Simmer over low fire for
about 15 minutes. Pour into serving dishes and cool.
Heat the thick coconut milk over medium heat. When it starts to boil lower
the heat and cook for about 25 minutes stirring constantly. Strain excess oil.
Sprinkle over cooled Maja Blanca. Makes 12 portions
Note: To make the maja more flavorful, the addition of milk powder was
implemented. Believe me this is tastier than the ordinary maja blancas I've
tried.
Putong Bigas (Putong Puti)
Ingredients:
2 cups rice1-1/2 cups water1-1/2 cups white sugar1/2 tsp salt3 tbsp. baking
powder
How to make Putong Bigas
Soak rice in water and grind to consistency of thick batter. Add sugar, salt
and baking powder. Mix thoroughly. Pour into molds 2/3 full.
Arrange in steamer and steam 30 minutes or if toothpick inserted in center of
puto comes out dry.
Bibingka Cassava ( Kamoteng Kahoy )
Ingredients:
3 cup grated cassava1-1/2 cup coconut milk1-1/2 tbsps. melted butter or
margarine2 eggs1-1/2 cup sugar3/4 tbsp. fine salt1/3 cup coconut cream
How to make Bibingka Cassava
Beat eggs. Add sugar, salt and butter and mix well. Add coconut milk (2nd
extraction), and grated cassava and mix well.
Place in a greased pan lined with wax paper. Bake in moderate oven. When
almost done (light brown color), brush surface with coconut cream (1st
extraction).
Continue baking until golden brown. Good for 4 persons.
Corn Maja
Ingredients:
3 cups grated fresh young corn 5 cups coconut milk 1 cup rice flour 2 cups
sugar
How to make corm maja
Combine all ingredients and pass through a strainer.
Cook over low fire, constantly stirring until thick.
Pour and let cool.
Serve with toasted sweetened shredded coconut.
Simple Kutsinta ( Cuchinta )
Ingredients:
1-1/2 cups water 1 cup rice flour 3/4 cup sugar 1 teaspoon lye solution
How to make Simple Kutsinta
Combine sugar, lye and water and bring 10 a boil.
Cool. Add to rice flour and stir until smooth.
Pour unto cuchinta molds and stream for 15 minutes.
Serve with grated [Link] lye: Burn wood till all turns unto ash.
Sift and save fine dust. Place in a bottle till needed. When needed, boil
enough with equal part of water. Strain in double thickness cloth and save
water. Use water as lye.
Ube Halaya ( Ube Jam )
Boil one-half kilo of ube.
When cooked, peel and mash andthen pass through a wire strainer. You
should have two cups of mashed ube.
Cook over low heat with one can condensed milk and 1/4 cup margarineuntil
thick,stirring all the time toprevent burning.
Yield: 3 cups.
Mocha Choco Polvoron
Ingredients:
180 grams powdered milk1 tablespoon instant coffee100 grams all-purpose
flour or bread flour150 grams heavy cream1 tablespoon butterpili nuts for
topping chocolate coating
How to make Mocha Choco Polvoron
In a carajay, toast the flour by stirring constantly to prevent burning.
Add sugar and milk powder. Set aside.
Melt the butter and add to the bread flour mixture. Mold.
Dip into the chocolate coating.
Top with pili nuts.
Palitaw
Ingredients:
2 cups ground malagkit(glutinous rice) -grind 3 times 1/4 cup toasted
linga(sesame seeds)1 cup water1 cup sugar1 cup grated coconut
How to make palitaw
Soak malagkit flour with water for at least 1 hour.
Form into small balls and flatten with fingers to form tongues.
Drop in boiling water. When they float, skim and drop in cold water.
Drain and roll in mixed coconut, sugar and linga mixture.
Serve cold.
Nilupak
Ingredients:
4 cups unripe saba, cooked and pounded1/2 cup brown sugar 2 cups buko,
medium hard1/2 teaspoon vanilla
How to make nilupak
Combine the above ingredients, and pound once more.
Mix till well blended.
Arrange on a platter and cut into desired shapes.
Yield: 6 to 8 servings.