Ingredients:• 1 kilo pork spare ribs• 2 packs Tamarind Soup Base• 1 big tomato• 1 big red onion• 2 pcs. gabi (taro)• 3 pcs. chili peppers• Salt or fish sauce to taste• Vegetable of your choice:• Eggplant• Radish• String beans• Kangkong (swamp cabbage)
Procedure:1.Boil approximately 2 to 3 liters of water.2.Put in the meat, tomato and onion. Let the meat cook.3.When the meat is tender, you can mix in the gabi or taro. Letit cook.4.When the taro is cooked (it should have a consistency of acooked potato), you can take it off the stock and mash it and putit back. It will help thicken the soup.5.Put the Tamarind Soup Base as a substitute for the realtamarind. Let it boil once again.6.When its boiling, you can add the vegetable,except for thekangkong (swamp cabbage) if you have some.7.When the vegetable is almost cooked, you can add in the chilipeppers.8.When the chili peppers are cooked, turn your heat off, and addyour kangkong (swamp cabbage), and cover it.9.Serve hot.
Ingredients:• 2 lbs beef, cubed• 3 medium carrots, chopped• 1 1/2 cups chopped celery ribs• 3 medium potatoes, cubed• 1 1/2 teaspoons paprika• 1/4 teaspoon ground cloves• 2 pieces bay leaves, dried or fresh• 1 tablespoon cornstarch diluted in 2 tbsp water• 1 teaspoon garlic, minced• 1 medium onion, chopped• 2 cups beef broth• 1 1/2 teaspoon salt• 1/2 teaspoon ground black pepper• 2 tablespoons cooking oil
Cooking Procedure:1.Heat oil in a pot.2.Sear the beef, add onion, garlic, bay leaves, ground cloves, andpaprika. Stir and cook for 2 minutes.3.Pour-in beef broth and let boil. Simmer until beef becomestender.Note: This can take up to more than 1 hour depending onthe meat that you will use. Add water as needed.4.Add celery ribs, carrots, potatoes, salt, and pepper. Stir andcook for 6 to 10 minutes.5.Pour-in diluted cornstarch. Stir and cook for a minute more.6.Turn off heat and transfer to a serving bowl.7.Serve. Share and enjoy!
Ingredients:• 1 tsp salt• 1 tsp ground pepper• 1 tsp parsley• 1 tsp rosemary• 1 tsp thyme• 1/4 cup fish sauce• 20 cloves minced garlic• lemon grass• 1 lemon, cut in half• 1 whole head garlic
Procedure:1.Mix all the dry seasoning and spread it all over thechicken.2.Mix in the fish sauce, followed by the minced garlic.3.Put half of the lemon inside the chicken, followed by thewhole garlic, and also the lemon grass.4.Squeeze half of the lemon over the chicken and then putit inside the chicken.5.Marinate the chicken for at least 1 hour.6.Preheat your oven or broiler at 350F.7.Bake the chicken for 1-1/2 to 2 hours at 350F. If theinside of the chicken is no longer pink, then its done.
Ingredients:•36 oz bacon•10 oz Velveeta cheese•1 cup chopped onion•4 cans of cream of mushroom•1 cup water•1 pint heavy whipping cream•Ground pepper to taste•2 tbsp minced garlic•3 lbs uncooked spaghetti•1/4 cup fish sauce•Optional: Chopped parsley.
Procedure for the sauce:1. Chopped the bacon into small pieces. Then fry until its crispy.Ste aside. Drain the grease, but leave about 2 tbsp for sauteing.2. Saute garlic and onion. Mix in the bacon.3. Put the fish sauce and ground pepper.4. Mix in the cream of mushroom, and a cup of water. Let itsimmer for 5 to 10 minutes.5. Put the heavy whipping cream.6. Put the Velveeta cheese and let it melt. When the cheese hasmelted, its done. Procedure for the spaghetti:1. Boil some water.2. When its boiling, put the spaghetti and stir it constantly.3. When its nice and soft, its done.4. Drain the water and coat the spaghetti with butter.
Procedure:1. Chop the onions. Cut the capsicum into rings.2. Cut the tomatoes into big pieces, add 1 teacup of water andcook.3. When cooked, blend in a liquidiser and strain.4. Heat the ghee in a vessel and fry the onions and capsicumsfor 2 minutes. Take out a few rings for decoration.5. Add the tomato sauce, sugar, chilli powder and salt andboil for 10 minutes.6. Add the tomato ketchup, spaghetti and cream and boil for 2minutes.7. Grease a baking dish and put the tomato and spaghettimixture in it. Cover with the capsicum rings and the gratedcheese. Dot with butter.8. Bake in a hot oven at 400°F for 25 minutes.9. Serve hot.
Ingredients:1/2 kilo lasagna pasta, cooked as per package instructionsbutterMeat Sauce:1 kilo ground lean beef6 to 8 pieces hotdog, finely diced1 large size bell pepper, finely diced1 big can mushroom, finely diced1 stalk celery, finely diced1 small size carrot, finely diced1 medium size onion, finely diced1/2 head garlic, finely chopped4 250g/packet tomato sauce1 tsp. sugarsalt and pepperWhite Sauce:1 cup butter1/4 cup flour3 cups evaporated milk3 180g/blocks cheddar cheese, gratedCheese Topping:1 180g/block cheddar cheese, grated
Cooking Procedure:To cook the meat sauce, in a big saucepan sauté garlic and onion untilfragrant, add in the ground meat and stir cook for 5 to 8 minutes. Add inthe tomato sauce and hotdog, continue to stir cook for 3 to 5 minutes. Addall the vegetables and sugar, stir cook for another 6 to 8 minutes. Seasonwith salt and pepper to taste. When done remove from heat and keepaside.To cook the white sauce, in a medium size sauce pan heat and melt thebutter in low to moderate heat. Stir in the cornstarch until fully blended.Stir in the milk and continue to cook stirring occasionally until almostboiling. Now stir in the cheese and cook stirring occasionally until meltedand fully blended. When done keep warm, keep aside.To bake the pasta, coat a rectangular pyrex dish with butter. Arrangethe pasta sheets at the bottom. Add in a layer of meat sauce over thepasta sheets. Then pour in a layer of the white sauce. Now arrange thesecond layer of pasta, meat sauce and white sauce until a total of 4 layersis formed. Top with grated cheddar cheese. Bake at 350°F to 375°F for 30 to45 minutes until golden brown. Let cool down for about 5 minutes beforeserving.
1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essenceFor the caramel: 1 cup sugar 3/4 cup water
1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.5. Cover moulds individually with aluminum foil.6. Steam for about 20 minutes (the traditional way to make Leche Flan is by open- air steaming on either an open cooking fire or stove top) OR7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.8. Let cool then refrigerate.9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
5 cups milk 1 cup sugar 2 tablespoons unsalted butter 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts
1. In a saucepan, simmer milk over low heat until reduced to 2 cups.2. Add suger, butter and vanilla extract, stirring all the while.3. Remove from heat.4. Beat egg yolks in mixing bowl.5. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while.6. Stir well to avoid curdling.7. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste.8. Set aside.
1. Preheat oven to 400 F.2. Beat egg whites until stiff.3. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.4. Line large cookie sheet with parchment paper greased with butter and spread meringue on top.5. Bake until brown.6. Spread filling evenly on top of meringue and roll into a log.7. Brush with butter and brown again in overn.
3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population. 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese
1. Beat eggs and sugar till lemon colored.2. Add the rest of the ingredients.3. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).4. Mix coconut milk with the flour.5. Add condensed milk and cook over medium heat till thick.6. Add eggyolks and mix well.7. Return to heat and cook 5 minutes more. Pour over baked bibingka.8. Sprinkle with the grated cheese and broil till golden brown.
Ingredients:Servings: 1• 3 small ripe mangoes• 1/4 tsp. cardamom powder• 1 cup milk or soy milk• Sugar to taste (optional)• Ice cubes• 1 scoop vanilla ice cream or frozen yogurt(optional)
Procedure:1. Peel the mangoes and cut them into 1" (2.5 cm) chunks usinga paring knife. Place the mango pieces into a blender andpuree the fruit until it has a smooth texture.2. Add the cardamom and milk or soy milk. Turn the blenderon and gradually add ice cubes until you achieve the thicknessthat you want.3. Taste the mango shake for sweetness. Add sugar if needed,1 tablespoon at a time, and blend the shake to distribute thesugar.4. Pour the finished mango shake into a serving glass.5. Serve the shake. You can garnish your shake with freshmango slices, if desired.