SWEET TAPIOCA PUDDING

2 cups water
1/3 cup of evaporated milk
½ cup sugar
½ cup small tapioca pearls, soaked 10 minutes
¾ cup diced honeydew

Combine water, evaporated milk and sugar in pot. Bring to a boil. Add tapioca pearls and cook 10 minutes, stirring occasionally. Add honeydew and cook tapioca pearls in translucent.

SPINACH FLAN

200 gms fresh spinach
1 gm chopped garlic
1 small onion, chopped
10 gms fresh butter
salt and pepper
4 whole eggs
100 ml fresh milk

Wash and clean spinach. Blanch then dip in cold water. Drain. In a pan, sauté spinach, chopped garlic and onion in butter. Add salt and pepper. In a bowl, mix eggs, fresh milk, and sautéed spinach. Cook in desired aluminum mold shape. Steam or bake in oven 8 to 12 minutes or until done.

SWORDFISH KEBEBS

2-1/4 lbs swordfish steaks
6 tablespoons olive oil
1 tsp oregano
1tsp chop marjoram
Juice and rind of ½ pc lemon
4 pieces tomato cut into thick slices
2 pieces lemon cut into thin slices
Lemon slices and parsley, for garnish

Cut swordfish steak into 2 inch pieces. Mix olive oil, herbs, lemon juice and rind together, set aside. Brush skewers with oil and lemon juice mixture. Thread swordfish, tomato and lemon slices on skewers, alternating ingredients. Cook under preheated broiler 10 minutes, basting often with lemon and oil. Garnish with lemon and parsley. Serve with risotto and green salad.

SHRIMP BALLS

This simple recipe will require the following ingredients for cooking this meal.

½ kilo shrimps, minced
salt
3 eggs, beaten
½ cup breadcrumbs
2 cups cooking oil

Season shrimp with salt. Dip in beaten eggs then roll in breadcrumbs to form a ball. Deep-fry in oil. Serve with catchup or chili sauce.

SALMON ON DALANDAN BUTTER SAUCE

Another tasty dish for the family and for any occasion. This is a simple recipe that anyone can do. The ingredients are the following:

2 tablespoons oil
1 pc (150 gms) salmon fillet
salt and pepper to taste

Dalandan Butter Sauce:
½ cup dalandan juice
1 tablespoon sugar
2 tablespoons cream
½ cup cold butter, cut into cubes
salt and pepper

Heal oil in nonstick pan.
Season salmon fillet with salt and pepper.
When pan is hot, cook fish 3 minutes per side. Set aside when done.

Prepare dalandan-butter sauce:
Pour dalandan juice and sugar in stainless steel saucepan.
Cook over low heat until almost two tablespoons of juice is left.
Add cream and cook for 2 minutes.
Remove from heat and add cold butter, one cube at a time, stir until melted before adding another cube. Season to taste.
Pour dalandan butter sauce over cooked salmon fillet and serve with your favorite stalks and vegetables, if desired.