SEAFOOD CHOWDER

Ingredients:

6 cups water
10 pcs clam, washed
5 pcs prawn or shrimp, cut into pea size
10 pcs fish fillet, cut into half inch pieces
1/4 cup milk
1 tsp salt
2 pcs eggs
3/4 stalks spinach or any vegetable of choice

Procedure:

Boil water. Put clam, prawn and fish.
Boil for 3 minutes. Add milk.
Stir well then add some salt.
Add egg one by one stirring constantly with a fork.
Drop spinach. Simmer for another minute.
Serve hot.

HONEY BACON AND EGG SANDWICH

Ingredients:

200 grams bacon
2 pcs hard-boiled eggs, chopped
2 tbsps chopped pimiento
1/3 cup mayonnaise or cream
1 tsp honey
lettuce
6-8 pcs bread, sliced into two
tomato slices

Procedure:

Fry bacon until crisp.
Crumble bacon and combine with egg, pimiento, mayonnaise or cream and honey.
Set aside.
Arrange lettuce on one side of sliced bread and spread 2 heaping tablespoons bacon and egg filling.
Top with tomato slices and cover with other bread slice.
Serve.

SESAME SALAD DRESSING

Ingredients:

1/2 tbsp sesame seed oil
3/4 tbsp sesame seeds
1-1/2 cups mayonnaise
1/4 cup soy sauce
1/4 cup sugar
1/8 tsp freshly ground pepper

Procedure:

In a mixing bowl, whisk together all ingredients until smooth and creamy.
Put in glass jars. Cover and refrigerate until ready to serve.

PAELLA VALENCIANA

Ingredients:

500 gms chicken thigh pieces
250 gms lean pork, cubed
salt
1/2 cup olive oil
1 large tomato, skinned, seeded and chopped
3 cloves garlic, chopped
2/3 tsp sweet paprika
90 gms shelled fresh peas
120 gms green beans, sliced
300 gms short round-grain white rice, uncooked
6 cups boiling water
15 pcs clam in shell, cleaned and soaked
6 pcs mussel in shell, cleaned and soaked
3 small squid, cleaned and cut into rings
6 small langostinos or large shrimp (prawns)
8-19 threads saffron (a spice derived from the dried stigma of the flower)
salt and pepper
halved lemons


Procedure:

Season chicken pieces and pork cubes with salt; saute in olive oil in paellera or wide flat pan.
Add tomato, garlic and paprika.
Stir over medium heat for 2 minutes.
Add peas, beans and rice, then cook briefly.
Add half boiling water and cook until partially absorbed.
Place clam, mussel, squid and langostinos or other shellfish on top of rice and cook until rice is tender, adding remaining liquid as needed.
Add saffron and seasoning.
When dish is done, rice should still be quite moist and should be chewy-tender.
Stir seafood into paella and serve in pan with halved lemons.
Serve 6.

Tips:
Seafood can be briefly poached in water to add extra flavor. Traditionally, vegetables are very well cooked in the dish. If you prefer them slightly more crisp, add them in the last 5 minutes of cooking.

CHILI CON MENUDO

Ingredients:

1 tbsp oil
2 cloves garlic, minced
1 pc small onion, minced
1 (165g) can Chili con carne
1 pc medium-sized potato, boiled, peeled and cubed
1 pc medium-sized carrot, boiled, peeled and cubed
1 stalk celery, chopped
1/4 cup broth
4 cups cooked rice


Procedure:

Heat oil; saute garlic and onion.
Add chili con carne, potato, carrot, celery and broth.
Let it simmer for 5 minutes.
Scoop rice onto serving platter and top with chili con menudo.

UBE FLAN

Ingredients:

3 tbsps sugar
250 gms Knox unflavored gelatin
1 liter water
2 cups coconut milk or evaporated milk
1 tbsp ube extract or purple yam flavoring
2 cups refined sugar

Procedure:

Caramelize 3 tbsps sugar in a pan and set aside.
In a separate pot, boil water. Then add, gelatin, milk, flavoring and sugar until well blended.
Pour into caramelized pan. Steam until mold hardens.

FRUIT AND NUT UPSIDE-DOWN CAKE

Ingredients:
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
pineapple rings
cherries

For the Cake:
1 Banana flavored Cake Mix
3 tbsps cooking oil
4 tbsps water
1/2 cup crushed pineapple, drained
1 egg

Procedure:
Pour melted butter in a 9-inch sqaure pan.
Sprinkle with sugar and nuts.
Arrange pineapple rings and cherries over it. Set aside.
Combine cake mix, oil , water, crushed pineapple and egg in a bowl.
Beat with wooden spoon until smooth, about 50 strokes.
Pour mixture into pan and spread evenly.
Bake in a preheated oven at 350 degrees fahrenheit for 25 to 30 minutes.
Invert on tray platter.
Serve.

POLVORON ALA PINIPIG

Ingredients:

1/2 cup pinipig
1/2 cup cooking oil
1-1/2 cups cake flour
3/4 cup powdered milk
3/4 cup sugar
1/2 cup melted butter
cellophane, cut into 4" squares

Procedure:
Fry pinipig in heated cooking oil then set aside.
Cook cake flour in heated skillet for 5 to 10 minutes until golden brown.
Add powdered milk. Toss another 2 minutes then add in sugar, fried pinipig and melted butter.
Mix well. Mold and wrap polvoron in cellophane.

BREADED FISH FILLET

Ingredients:

1 kg fish fillet
juice extracted from 3 pcs calamansi
salt and pepper to taste
2 tbsps flour
1 egg, scrambled
4 tbsps water
1 cup breadcrumbs
oil for deep frying
3 teaspoons melted butter
3 pcs carrot, peeled and sliced into small cubes
1/4 kg baguio beans

Lemon-Butter sauce:
Mix calamansi or lemon juice
1/4 cup melted butter
salt and pepper


Procedure:
Cut fish into desired pieces. Wash and drain.
Marinate fish in calamansi juice, salt and pepper for 10 mins.
Dip fish into combined flour, egg and water; roll in breadcrumbs
Heat oil in pan and deep-fry fillet until done. Place it in paper towels to remove excess oil.
In a separate pan, saute carrots and Baguio beans. Add a pinch of salt. Remove from pan.
Arrange fish fillet on a serving dish.
Garnish with buttered carrot and Baguio beans.
Serve with lemon-butter sauce.
Serve hot.

BUKO PANDAN TORTE

Here are the ingredients:

500 ml milk
400 grams sugar
500 ml all purpose cream
1 teaspoon pandan extract
50 grams gelatin
400 ml coconut milk

Here's how to prepare:

Boil milk, half sugar and cream for 5 minutes.
Add pandan extract and gelatin. Stir until gelatin has dissolved.
Strain and pour until mold is half full.
Put in a fridge for 20 minutes until set.
In a separate pan, boil coconut milk and remaining sugar until it has melted for about 2 minutes.
Chill. Fold in cream. Cool and pour on top of pandan mixture in molds.

BANANA CAKE

Ingredients:

7 pcs ripe banana
2 cups all-purpose flour
1 bar butter
1 cup sugar
1/2 cup evaporated milk
1 tablespoon salt
2 teaspoons baking powder
1/2 cup ground peanuts

Procedure:

Preheat oven to 350 degrees fahrenheit.
Mash banana until smooth.
Beat together flour, butter, sugar, evaporated milk.
Add salt, baking powder and ground peanuts.
Fold into banana mixture until fluffy.
Grease pan and pour mixture.
Bake in preheated oven for 25 minutes or until done.

KEEPING THE FRESHNESS IN THE SHRIMP

If you buy shrimps and you will be keeping it the freezer, make sure that you take away the shrimp's head before putting it in the freezer. The head of the shrimps contain fats that becomes rancid even in the freezer and spoils the shrimp's taste when cooked.

FRESH MUSSEL WITH CREAM AND PARSLEY

This wonderful dish requires the following ingredients:

10 grams fresh butter
20 grams finely chopped onion
200 grams fresh mussel
20 ml white wine
5 grams finely chopped parsley
Fresh Cream
Salt and Pepper

Procedure:

Place butter in pan and slightly saute onion and mussel. Add white wine, chopped parsley and fresh cream. Cook 2 minutes or as soon as the shells open. Add salt and Pepper to taste. The yummy meals is best with wine as a drink while eating.

GARLIC CHEESE SANDWICH

Ingredients:

2 cups grated sharp cheese
6 tbsps top milk or light cream
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
6 slices crisp bacon, crumbled

Procedure:

Combine cheese and milk or cream.
Mix well. Blend in remaining ingredients.
Spread on bread or crackers or use for stuffing celery.

HAM MACARONI SALAD

Ingredients:

1 pack twist macaroni, cooked and drained
1 cup cube sweet ham
1/2 cup seedless grapes
1 small can pineapple tidbits (reserve juice)
2 pcs apple with skin, diced and soaked in pineapple juice
3/4 cup pickle relish
1 cup pimiento
1/2 cup raisin
2 cups mayonnaise
3 tsps salt
1/2 tsp ground pepper
3 tbsps Karo syrup
1/2 cup pounded nuts

Procedure:

Combine ingredients in a bowl, except nuts.
Toss well, then chill in refrigerator.
Garnish with nuts.

CRISPY PATA

Ingredients:

1 medium or large size pata (pork hindlegs)
2 stalk celery
1 medium onion
5 cloves minced garlic
1/2 teaspoon peppercorn
10 cups water
oil for deep frying
salt and pepper to taste

Procedure:
In a saucepan, put pata with celery, onion, garlic, peppercorn, salt, pepper and water.
Let it boil until meat is tender.
Drain and set aside meat to cool and dry well.
Heat oil in a casserole.
Deep fry pata until crispy.
Serve hot with a dip (combination of soy sauce, vinegar and chopped onion)

PORK BINAGOONGAN

Ingredients:

1 tbsp cooking oil
1 clove garlic, minced
1 pc onion, sliced
1 medium size tomato, coarsely chopped
1/2 kilo pork shoulder or butt, cut into 2-inch cubes
1/2 cup water
2 tbsps bagoong alamang (shrimp paste)
2 tbsps sugar
sliced green mango

Procedure:

Heat oil in pan.
Saute garlic, onion and tomato.
Add pork and saute until pork is no longer pink.
Add water. Cover and cook.
Add bagoong and sugar and continue cooking over low heat for 15 mins or until pork is tender.
Stir occasionally. Serve with green mango slices.