SWORDFISH IN TERIYAKI SAUCE

Let us be healthy and eat only non-fat meat. Fish is the best from of white meat. For this meal, we will be needing the following:

2/3 cup soy sauce
1/2 cup medium dry sherry
1 tablespoon sugar
1 garlic clove, crushed
2 tablespoon chopped ginger
2 lbs swordfish or salmon

Let us start cooking. in the saucepan, combine soy sauce, sherry, sugar, garlic and ginger. Bring to a boil over moderate heat. Place in shallow glass pan. Marinate the fish in mixture 30 minutes turning several time to allow the marinade sauce to blend well with the fish meat. cook on well-oiled grill, 10 minutes and brush frequently with the marinade. The marinade can also be use as the dipping sauce.

CREAM FUDGE

I love nuts. That is why I always incorporate the nuts in my cooking. For this dish, we will be needing the following:

2 cups sugar
1/2 teaspoon salt
1 cup sour cream
2 tablespoons butter
1/2 cup broken pili nuts

In saucepan, combine sugar, salt and sour cream. Cook, stirring occasionally, until a little mixture dropped in cup of cold water forms into a soft ball. Add butter. Let it cool. Do not stir until lukewarm. Beat until mixture losses gloss, then add the nuts. Spread butter 8-inch square pan. When firm, cut into 24 squares and serve.

CEREAL MACAROONS

Baking is one of my passion. Baked goodies are very easy to deal with when it comes to kids. For this dessert, we will be needing the following ingredients:

1/4 cup melted butter
1/2 cup sugar
2 eggs
1 can condensed milk
1/4 teaspoon vanilla
1/4 cup sifted flour
2 tablespoons baking powder
1/4 teaspoon salt
3 cups crushed cereals ( corn flakes or rice crispies)

This dessert is very easy to do. Just combine ingredients in bowl and mix well. Line mini muffin molds with piped macaroon papaer cups and spoon mixture into them. Bake in 350 degrees fahrenheit oven 15 minutes or until golden brown.

BUKO MANGO

Let us refresh our throats by this cold treat for all. For this meal, we will be needing the following ingredients:

1 fresh buko or coconut
1 scoop mango ice cream
50 grams macapuno
1 tablespoon whipping cream
1 red cherry for topping

By just enumerating the ingredients, I am already excited of the end product. Select the young coconut and slice on top and separate the juice. Put one scoop mango ice cream and scatter macapuno preserve. Top with whipping cream and cherry with stem. Serve it when it is still cold. Yummy

CHOOSING BANANAS

Choose bananas that are slightly under-ripe. Choose those that are bright yellow, have no bruises and are slightly green at the stem end. Ripen at home. By doing this, you eliminate the bananas that are over ripe already.

BREAD PUDDING

Bread is the best alternative for rice eaters. For this meal, we will be making something special out of the breads that we have in our home. We will be needing the following:

1. slice bread, cubed
2 tablespoons raisins
1 egg
1/2 cup evaporated milk
3 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

First, we divide the bread and raisin in two 8-oz baking dish; set aside. In a bowl, beat the egg, milk and water; pour over the bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake uncovered in 350 Fahrenheit oven 30 minutes or until toothpick inserted in the center comes out clean.

SEAFOOD HOFAN

THE INGREDIENTS ARE THE FOLLOWING:

250 grams hofan (Chinese Pasta)
100 grams shrimp
100 grams squid, cut into rings
100 grams fish
supreme stock
salt to taste
10 grams cornstarch mixture
Pechay leaves
5 grams sesame oil

Let us start cooking. Cook hofan noodles. Drain and set aside. Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir and add pechay leaves and sesame oil. Place pasta on platter. Top with seafood mixture and the dish is ready to be serve.

PASTA CARBONARA

The ingredients for this meal are the following.

250 grams spaghetti
250 grams bacon bits
1/4 cup butter
1 tbsp minced garlic
1/4 cup all-purpose flour
1 piece chicken bouillon, dissolved in 1 cup water
1/2 tsp nutmeg
250 ml all-purpose cream
1/4 cup chopped button mushroom, sliced
salt and pepper to taste
1/2 cup grated cheese

Cook the pasta according to the package advice. Set aside. Pan-fry bacon bits until brown and crisp.Set aside. In a saucepan, melt butter and saute' garlic. Add flour and stir to prevent lumps. Cook until mixture thickens. Add nutmeg and all-purpose cream. Simmer for 5 minutes. Add bacon and mushroom; stir for a few minutes. season with salt and pepper. Pour sauce over spaghetti. Sprinkle with cheese for the final tough.

CRESENTIA ESPASOL

Philippines was one of the countries that were colonized by Spain in the 1500. This dish was one of the top meal, especially on merienda time. The following are the ingredients of this dish.

3 cups glutinous rice (malagkit)
2 cups coconut cream
2-1/2 cups sugar
1-1/4 cups grated young coconut (buko)

Let us start cooking bu toasting the malagkit until light brown ( reserve 1/2 cup fro dusting). Set aside. Boil the coconut cream, add the white sugar, stir for about 15 minutes. Mix in young coconut and toasted malagkit. Cook over low heat until mixture is thick. Let it cool. Place greaseproof paper on tray and dust with remaining toasted malagkit. Place mixture onto tray. Flatten to about 1 inch thick then cut into 3 cm x 10 cm bars. Rool each piece with toasted malagkit and wrap in cellophane.

GUINATAANG BILO-BILO

This native dish was aid to be prepared for the royal families only. Since I believed that we are all royalties in our own rights, I will cook this dish for you guys. The ingredients are the following:

2 can coconut milk
1 cup granulated sugar
1 cup shelled raw peanuts
1-1/2 cups tapioca, cooked
2 pieces cooking banana, sliced
1 cup cooked and cubed taro (gabi)
1 cup corn mochiko flour (sweet rice flour)
water
Langka or jack fruit

Let us not keep the guest waiting and let us start cooking. With a little water, bring coconut milk to a boil. Add sugar, peanuts, tapioca, banana, cooked taro and corn. Mix mochiko flour with water and make mochi balls. Put into guinataan until balls float on top and cooked. For the last finishing touch, add the langka of jack fruit.