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.

BEEF CALDERETA

Let us get down to real meat dish. For this meal, we will be needing the following ingredients.

250 gram beef, cut into cubes
20 grams garlic, minced
20 grams onion, chopped
20 grams tomato, chopped
1/2 cup oil
1/2 cup tomato sauce
2 tablespoons catsup
1 teaspoon soy sauce
1 teaspoon seasoning mix
umami, salt, sugar and pepper to taste
100 grams cheese, shredded
1 teaspoon liver spread
1 chili, minced
1 cup soup stock
1 piece potato, cubed and fried
1 piece red bell pepper, sliced into cubes

This is a healthy meal and very rich in protein. People who are wanting to have a good body figure love this meal. Let u start cooking. Fry beef a bit and saute in garlic, onion and tomato in oil. Add in tomato sauce, catsup, soy sauce, seasoning, umami, salt and sugar. Mix in cheese, liver spread and chili. Pour soup stock. let it boil until meat becomes tender. Add potato and red bell pepper. In some cooking restaurants, they use pressure cooker to make the beef tender easily.