M

AI Tortang
N Alimasag

DI
S
H
INGREDIENTS:

Meat from 2 kilos crabs (cooked, remove head and

wash, set aside)

6 cloves crushed garlic

2 medium sized onions, chopped

2 medium sized red bell peppers, chopped

2 cups diced sweet potatoes (fried in oil the drained)

1/2 cup chopped kintsay or cilantro

1l2 cup Banana Blossoms

3 teaspoons iodized salt

1 teaspoon ground pepper

MSG (optional)

6 eggs beaten

2 Tablespoons vegetable oil

PROCEDURE:

In large skillet, saute garlic until light brown in color.

Add chopped onion and cook until translucent.

A Fresh Bamboo Shoots
P Spring Rolls
P
E
TI
Z Ingredients
For the filling

E
500 grams bamboo shoots (ubod), cut into thin strips
200 grams shrimps, shelled, chopped
1 small onion, chopped
2 cloves garlic, minced

R 1/2 cup stock (water)

2 stalks spring onion, chopped
salt and pepper; oil for sauteing
For the sauce
1 cup broth (bamboo shoots broth)
1 teaspoon salt
1/2 tablespoon soy sauce
1/4 cup brown sugar (or any)
1 tablespoon cornstarch
2 cloves garlic, minced
Preparation
For the filling: Saute garlic and onion.
Add shrimps, stirring until done or shrimps turn pink.
Pour water. Cover pan and let it boil.
Add bamboo shoots. Stir and simmer for 3-5 minutes.
Season with salt and pepper according to taste.
Transfer to a separate dish, allow to cool.
Drain excess broth and set aside.

For the Sauce:

Combine broth, sugar, soy sauce, and salt.
Allow to boil.
To thicken, pour in cornstarch dissolved in water
Add minced garlic.
Remove from heat and set aside.

Let's make our Fresh Bamboo Shoot Spring Rolls:

Place a wrapper on a flat surface, add a spoonful of mixture.
Fold one side of the wrapper just to cover the mixture.
Then fold left and right sides, and roll forward to wrap the mixture.
Serve with sauce on top, sprinkle some onions and peanuts.
NU Carrot and Orange Juice with
TR Honey

IO
NA
L
JU
IC
E

Carrot- 2 med, sliced

Orange juice- cup or

Orange- 1, peeled and segmented

Honey- 2 tbsp

Brown sugar- 3tbsp or to taste

Water- 3 cups or 24 Oz
Instructions

1. Juice the oranges and carrots together.

2. Blend, honey and water. Strain and

extract the juice

3. Mix the carrot and orange juice with

honey mix - add sugar to taste. Serve at
room temperature or chilled.
D Kalabasa
E Flan
S
S
E
R Ingredients:

T
Custard:

6 egg yolks

2 eggs

cup Kalabasa squash, boiled and mashed

1 can (218 g) condensed milk

1 box (250ml) fresh milk or evaporated milk

1 tsp. vanilla extract

2 tbps honey

Caramel:

10 tbsp. sugar

4 tbsp. water

Kalabasa Flan Procedure:

Prepare steamer with a litre of water on a medium heat and

cover with lid. Prepare a couple Llaneras or any deep tins, then
divide sugar and water on both tins. Heat Llanera on a low fire
one at a time until sugar starts to melt, dissolved and syrupy.
Turn off the heat when the caramel syrup turns light brown. Tilt
the tin around to coat all sides and continue with the other
Llanera and set aside to cool.

In a bowl combine egg yolks, eggs, mashed kalabasa and whisk.

Add condensed milk, evaporated milk and vanilla extract and
continue to whisking until combined. Use a strainer and a ladle
to transfer kalabasa mixture into the tins to get rid of lumpy bits.

Steam for about 30 minutes with a cloth under the lid, to catch
water drippings and avoid flan from soggy. Check with a