The document provides recipes for several Filipino dishes including paksiw na bangus (milkfish), beef tapa, and chicken tinola. It also includes recipes for baked macaroni, spaghetti and meatballs, lasagna, chocolate icing, brownies, leche flan, and a cappuccino cooler beverage. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.

1. By Andrew Martin M. Argueza

2. My Picture

3. Viands

4. Paksiw na bangus

5. ingredients
 1 big Bangus milkfish cut into 3 portions (leave
the scales on and of course remove the laman
loob)
 1 ginger cut into small portions (pampaalis ng
lansa)
 1-2 pcs. of green siling haba pangsigang
 1 small ampalaya (optional)
 1 small onion
Vinegar
water (just enough)
1 tsp sugar
Pepper and salt to taste

6. procedure
 Just put all the ingredients in a pan
except for the pepper and salt, cover it
and let it simmer over medium fire.
Season with salt and pepper. Serve hot
and it is best to eat it with patis.

7. Beef tapa

8. ingredients
 2 lbs beef Milanese or sirloin sliced
thinly
 3 tbsp sugar
 1/4 cup Filipino palm or cane
 vinegar (4% acidity)
 1/ tsp ground pepper

9. procedure
 Slice beef thinly. Mix seasoning and rub
it into the meat. Let stand overnight in
refrigerator or dry under the sun
(optional).
 To Cook, fry in hot oil until brown. serve
hot with white steamed rice or fried rice.
 This is also great for breakfast, with
eggs and fried rice.

10. Chicken tinola

11. ingredients
 1 kilogram chicken
 1 green papaya, sliced to 8
 5 cups water
 1 cup sili leaves
 1 onion chopped
 5 cloves garlic, minced
2 tablespoons patis
 3 tablespoons ginger strips

12. procedure
 Saute garlic, ginger.
 Add onion.
 Add chicken.
 Stir for 4 minutes.
 Add patis.
 Cook for 4 minutes.
 Add 1 cup of water.
 Simmer.
 Add papaya when chicken is half cooked.
 Pour water.
 Cover and simmer until cooked.
 Put sili leaves.
. Boil for 2 1/2 minutes.
 Serve.

13. Pasta

14. Baked macaroni

15. ingredients
 1/2 pound extra-lean ground beef
 1 small onion, diced, about 1/2 cup
 1 box (7 ounces) elbow macaroni
 1 jar (15 ounces) spaghetti sauce
 6 tablespoons Parmesan cheese

16. procedure
 Preheat the oven to 350 F. Lightly coat a baking dish with cooking
spray.
 In a nonstick frying pan, heat ground beef and onion until the meat is
browned and the onion is clear.
 Make sure you drain the pasta well.
 Add water to a pot filling it 3/4's full and bring to a boil.
 Add the pasta and heat until the pasta is tender,10 to 12 minutes.
 Drain the pasta thoroughly.
 Add the cooked pasta and spaghetti sauce to the meat and onions.
 Stir to mix evenly.
 Place mixture in prepared baking dish.
 Bake until boiling, about 25 to 35 minutes.
 Plate the spagetti
 Dust each with 1 tablespoon Parmesan cheese.
 Serve immediately.

17. Spaghetti and meatballs

18. ingredients
 1 1/2 lbs spaghetti noodles
 4 quarts of water
 1 bottle banana catsup
 1 pack spaghetti sauce
 3 pieces garlic, chopped
 1 onion, chopped
cooking oil
1 tablespoon of sugar
cooking oil
salt
grated cheese

19. procedure
 On a saucepan, put little bit of oil and sauté the garlic and
onion.
2. Add the spaghetti sauce, banana catsup and 1/2 cup of
water. Mix them well.
3. Cover and let it simmer slowly for about 15-20 minutes.
Add the sugar then the meatballs.
4. Cover and let it simmer for another five minutes.
5. In a large pot, put about 4 quarts of water and bring to
a boil.
6. Once the water is boiling add salt and 2 tablespoons of
cooking oil.
7. Then add the spaghetti noodles. Cook them as
per package directions (usually 8-10 minutes for al dente
{cooked but still a little firm})
8. Drain. Pour the sauce on the top and some grated
cheese

20. lasagna

21. ingredients
 2 1/2 cups tomato sauce
 1 pound ricotta cheese, preferably whole-milk
 sea salt and freshly ground pepper
 2 1/2 pounds small zucchini
 olive oil as needed
 1 package (8 ounce) no-boil lasagne noodles
 1 cup finely chopped walnuts or pine nuts
 1/2 pound fresh mozzarella cheese (2 balls),
grated or shredded
 1 cup freshly grated Parmesan or pecorino
cheese

22. procedure
 Preheat the oven to 350°F. Lightly oil a 9- by 12-inch baking pan. Make the tomato
sauce. It can be chunky or smooth, as you like. If the ricotta is densely textured,
thin it with several tablespoons water and season with salt and pepper. If it's milky
and wet, set it in a fine strainer to drain while you go on to the next step.
 Cut the zucchini in half lengthwise. Cut each half into diagonal slices as
thinly as possible. Heat the oil in large nonstick skillet. Add the zucchini
and cook over medium-high heat, turning frequently, until it glistens and
is tender, about 5 minutes.
 Spread 1/2 cup tomato sauce over the baking dish and set 3 noodles
over it. Cover with a third of the ricotta, dot with a third of the nuts, and
cover with a third of the zucchini. Season with salt and pepper, then
cover with 1/2 cup of the tomato sauce, a quarter of the mozzarella,
and a sprinkling of Parmesan. Add the second layer of noodles and
repeat twice more. Cover the final layer of pasta with the remaining
tomato sauce, mozzarella, and Parmesan.
 Tent the dish with foil and bake until bubbling hot, about 40 minutes.
Let rest for several minutes before serving.

23. Dessert

24. Chocolate Icing

25. Ingredients
 1 tablespoon oil
 1 1/2 cups confectioners sugar, sifted
 4 tablespoons unsweetened cocoa
 3 tablespoons skim milk
 1/2 teaspoon vanilla

26. procedure
 Combine all ingredients and mix well.
Add a little more skim milk until icing is
of desired consistency, being careful to
add only a few drops at a time.
 Makes 1 cup.

27. brownie

28. ingredients
 00g Mortimer chocolate powder
 125g butter
 200g caster sugar
 2 eggs
 75g plain flour

29. procedure
 Melt butter.
 Add chocolate powder and whisk until melted
and glossy.
 In a separate bowl, beat together eggs and sugar.
 Mix this into the chocolate.
 Sieve in the plain flour and beat until smooth.
 Pour mixture into a lined, 9 inch (23cm) square
tin.
 Bake at 180C for 20 minutes.
 Cool in the tin for 10 minutes before cutting into
squares.


30. Leche flan

31. ingredients
 10 pcs raw eggs
 1 cup evaporated milk
 1 can condensed milk
 1 cup granulated sugar
 1 teaspoon of vanilla extract

32. procedure
 Use all the eggs ; separate white from yolk. ( use only
yolk )
 2. Beat the egg yolks with fork or beater.
 3. Add condensed and evaporated milk, mix well.
 4. Put the mold on the stove on low fire.
 5. Put the sugar, mix it until turns golden brown liquid
(caramel)
 6. Spread the caramel on the flat side of the mold.
 7. Wait for 5 mins and pour the egg-milk mixture gently.
 8. Cover the mold with aluminum foil.
 9. Steam the molk for 30-35 minutes.
 10. After steaming, cool it down and refrigerate.
 11. Ready to serve.

33. Beverage

34. Cappuccino cooler

35. ingredients
 1 1/2 cups cold coffee
 1 1/2 cups chocolate ice cream
 1/4 cup chocolate syrup
 crushed ice
 1 cup whipped cream

36. procedure
 In a blender, combine coffee, ice cream
and chocolate syrup. Blend until
smoothe
 Pour over crushed ice. Garnish with a
dollop of whipped cream and serve.

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