LOBSTER SALAD

Ingredients:
1 kilo lobster
1/2 can fruit cocktail
1 cup mayonanaise
1/4 cup condensed milk
dash of salt

Procedure:
Boil lobster until tender. Remove meat from shell.
Soak lobster meat in cold water. Slice into thin pieces.
Add a little salt.
Mix fruit cocktail, mayonnaise and condensed milk.
Serve cold.

BEEF TAPA

Ingredients:
150 gms beef tapa, cut into bite-size pieces
150 ml soya bean oil
30 gms white onion rings
salt and pepper

Procedure:
Season beef tapa with salt and pepper.
Fry in soya bean oil adding onion rings when beef is partly done.
Stir-fry until tender.
Remove from heat. Serve on platter.

BAKED OYSTERS

Ingredients:
2 kilos fresh oyster
1/2 cup grated cheese
1/4 cup minced fried garlic
1/4 cup melted butter
dash of pepper

Procedure:
Open oyster.
Clean part with meat and discard other shell.
Top each oyster with cheese, garlic and butter then sprinkle pepper.
Bake for 15 minutes at 350 degrees fahrenheit or until golden brown.

PEANUT BUTTER CREAM PARFAITS

Ingredients:
1 carton (8oz) frozen whipped topping, thawed
1/2 cup peanut butter
18 pcs milk chocolate kisses

Procedure:
In a bowl, stir half whipped topping into peanut butter.
Add in remaining topping until blended.
Set aside two chocolate kisses.
Chop remaining chocolate coarsely.
Divide topping mixture between two parfait glasses; top each with chopped chocolate.
Repeat layers. Top with remaining topping mixture and reserved kisses.
Chill before serving.

MANGO CHEESCAKE

Ingredients:

2 pcs ripe mango, peeled and sliced
500 gms cream cheese
250 gms sugar
250 ml whipped cream
30 gms cake flour
2 whole eggs
1 egg yolk
2 tbsps lemon juice
3 tsps melted butter


Procedure:

In a food processor, mix all ingredients.
Blend until smooth in texture.
Pour into pan or ramekin.
Bake in 280 degrees fahrenheit oven with water bath until done.

CASSAVA BIBINGKA

Ingredients:

3 eggs
2 cups sugar
2 tablespoons melted butter
1 tablespoon salt
4 cups peeled or grated fresh cassava
2 cups coconut milk
1/2 cup pure coconut milk
grated cheese or strips of cottage cheese


Procedure:

Beat egg; add sugar, butter and salt. Mix well.
Add cassava and coconut milk. Mix well and place in bibingka mold lined with banana leaves.
Bake in 305 degrees Fahrenheit oven until half done.
Brush with coconut cream. Sprinkle with cheese of cottage cheese.
Brown top under hot cover or oven boiler.

SHRIMP KARE KARE

Ingredients:
1 kg medium size shrimp
1 cup thin coconut milk
1 pc 2-inch crushed ginger
1 pc 3-inch dilao (turmeric), crushed
coco cream from 2 pcs coconut
3 pcs siling labuyo
pinch of salt
1/2 cup green onion, cut into 1/2-inch long

Procedure:
Clean shrimp, devein and place in a frying pan.
Add thin coconut milk and ginger.
Let boil until shrimp turns red.
Extract dilao coloring with coco cream.
Strain and add to shrimp. Add siling labuyo and salt to taste.
Add green onion before serving.

UBE HALAYA

Ingredients:
1/2 kilo Ube (Purple Yam), boiled, peeled and grated
1 can condensed milk
1/2 cup powdered milk
1 cup sugar
1 cup kakang gata or 1 big can evaporated milk
2 pcs pandan leaves
1/2 bar butter
1/2 cup cheese

Procedure:
Mix all ingredients except butter.
Cover over low to medium heat fire, while stirring continuously, until very thick.
Add butter and cheese and cook for 5 minutes more.
Press on a 9" square pan or use a disposable pan. Let cool and serve

BEEF MECHADO

Ingredients:
1/4 cup oil
1 kilo beef round larded with 4-6 strips of pork fat
4 pcs big onion, quartered
3/4 cup tomato sauce
1/2 cup soy sauce
2 cups beef stock
1 pc bay leaf
4 pcs potato, quartered and fried

Procedure:
In a deep saucepan, heat oil.
Place meat and brown on all sides.
Pour excess oil out. Add remaining ingredients and continue cooking until done.
Slice and serve with sauce.

FRIED CRAB

Ingredients:

1 teaspoon butter
1 clove chopped garlic
3 pcs chopped chili
2 cups cooking oil
500 grams crab
salt to taste

Procedure:

Melt butter in skillet and saute garlic and chopped chili.
In another pan, heat oil and deep-fry crab until golden brown.
Stir with sauteed garlic and chopped chili.
Sprinkle with salt.

ROCKY ROAD

Ingredients:

8 oz bitter sweet chocolate
1 can sweetened condensed milk
2 teaspoons butter
2 cups roasted peanuts or cashew nuts
3 cups multicolored mini marshmallows

Procedure:

Combine the first 3 ingredients on top of a double boiler.
Cook just to melt the mixture.
Remove from heat and cool.
Combine the last two ingredients in a bowl; fold in chocolate mixture.
Spread onto foil-lined 8" square pan.
Refrigerate until firm. Cut into squares
Makes about 28 squares.

JAVA RICE

Ingredients:

3 teaspoons corn oil
1 teaspoon minced garlic
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 cups cooked rice
1/4 cup tomato catsup

Procedure:
Heat oil in wok.
Add garlic, onion, and bell pepper.
Saute until onion becomes transparent.
Add rice and catsup and continue to saute until blended.
Serve with pork or chicken barbecue.

COCO BITES

Ingredients:

2/3 cup condensed milk
3 cups shredded coconut
1 teaspoon vanilla

Procedure:

In a bowl, blend sweetened condensed milk, shredded coconut and vanilla.
Drop mixture by teaspoonfuls unto well greased baking sheet.
Bake in the oven at 350 degrees fahrenheit until light brown for 5 to 10 minutes.
Remove from the pan and let it cool in a wire rack.

PEANUT BUTTER COOKIES

Ingredients

Cream together:
1 cup peanut butter
1/2 cup or 1 stick of butter or margarine
1/2 cup brown sugar
1/2 cup honey
1 egg, beaten

Combine and add:
2 1/2 cups white flour or half white, half whole-wheat
1 teaspoon baking powder


Procedure:

Roll into little balls.
Place on greased cookie sheet and flatten with fork which has been dipped in oil or water.
Bake at 350 degrees fahrenheit for 15 minutes.

Optional: You may also add chocolate chips to dough.

OATMEAL CAKE

Here are the ingredients:

1 cup hot water
1 cup oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs, unbeaten
1 teaspoon soda
2 1/4 teaspoons cream of tartar
1 teaspoon salt
1 1/2 cups flour
1 teaspoon vanilla

Procedure:
Pour 1 cup jot water over oatmeal and set aside.
In a bowl, cream brown & white sugar, shortening, then add unbeaten eggs. Mix well.
In a separate bowl, sift together soda, cream of tartar, salt and flour; then mix into creamed mixture.
Add oatmeal and vanilla. Mix thoroughly
Bake at 350 degrees Fahrenheit in the oven for 30 minutes. Cool and slice to serve.

GARLIC CHICKEN WINGS

THE INGREDIENTS THE THE FOLLOWING

30 grams garlic powder
25 grams salt
10 grams pepper
50 grams chicken wings, cleaned
oil for frying

The procedure

Mix garlic powder, salt and pepper. Coat chicken wings with mixture. Deep-fry until golden brown. Serve with Ketchup or mustard sauce or soy sauce with lemon juice. The dish is best for merienda and even during heavy meals. I always prepare this when watching movies. The best partner is rice.

CHICKEN SKEWER

THE INGREDIENTS FOR THIS ARE THE FOLLOWING:

80 grams chicken, cut into serving sizes
pinch of salt and pepper
20 grams red and green bell pepper
20 grams onion
20 grams pineapple chunks
1 piece bamboo stick
pineapple juice

The procedure

Season chicken with salt and pepper. Slice red and green bell pepper and onion into large cubes. Skewer chicken alternately with pineapple chunks, onion, red and green pepper in bamboo stick. Cook in broiler, then serve with pineapple sauce. This dish is easy to cook and very affordable. Try it and you love it.

CHICKEN AFRITADA EL LOCAL

This special meal is very ideal for the family, especially on special occasions and birthdays as well. The ingredient for this tasty dish are the following.

1 tablespoon cooking oil
2 cloves garlic, crushed
1 medium size onion, sliced lengthwise
2 pieces medium size tomato. sliced
1 kilo gram chicken, cut serving pieces
2 pieces medium size potato, quartered
1 tablespoon salt
1/4 teaspoon black pepper
1/2 teaspoon vetsin (optional)
3/4 cup broth or water
1 medium size red and green bell pepper, sliced

The procedure:

Heat pan with oil and saute garlic, onion and tomato. Season with salt, pepper and vetsin. Cook until chicken is tender. Add broth thickened with flour and boil to desired consistency. Add bell pepper and cook for 5 minutes. Serve it in a presentable platter.