RECIPE BOOK

Happy tummy, happy Life.

2019
AI MOTAS
LUMPIANG SARIWA

INGREDIENTS: Wrapper
 1 ½ cups fresh milk
 1 cup flour
 ½ tsp. salt
 2 tbsp. oil
 2 eggs
Sauce
 1 tbsp. peanut butter  6 garlic cloves
 Crushed peanuts (optional)  ½ cup brown sugar
 2 cups water  1 knorr pork cubes
 2 tbsp. cornstarch
Filling
 ½ cabbage or 1 small  2 blocks fried tofu  Salt
cabbage  ¼ kg. Shrimp  Pepper
 1 cup cubed sweet potato  1 shrimp/pork cubes  Magic sarap (optional)
 ½ cup diagonal sliced  ½ cup water  5 crushed garlic cloves
green beans  Lettuce (optional)  1 medium sized onion
 1 cup julienned carrots  2 tbsp. fish sauce  3 tbsp. cooking oil

PROCEDURE:

1. For the wrapper: mix eggs, milk, flour, oil and add a pinch of salt. In a nonstick pan,
spray/brush oil. In a very low heat, spread the batter mixture and rotate the pan in
circular motion until there is no more spreadable/ moving batter.
2. For the filling: Sauté onion and garlic in a medium heat pan. Add the sweet potato
and shrimp then sauté for a minute and put water, knorr cubes and fish sauce. Let it
simmer for about 3 minutes. Add the green beans and carrots and stir for 1 minutes.
Add the cabbage and tofu. Season with salt, pepper and magic sarap (optional).
3. For the sauce: Boil water in a sauce pan. Add sugar and stir until sugar dissolves. Add
garlic, knorr cubes and peanut butter. Add crushed peanuts (optional). Create a slurry
by mixing cornstarch and water. Add the slurry to the sauce and stir continuously until
the desired thickness. Put the filling and a lettuce leaf (optional) on the wrapper and
secure with a toothpick. Serve with sauce topped with crushed peanuts.
Yield:
Wrapper: 6-7 Sauce: 6-7 Filling: 12 pcs
pieces pieces
Tofu Ingredients
 2 tbsp. oil

Sisig 


2 cloves garlic
1/2 cup white onion, chopped
1/2 cup red bell pepper, chopped
 1 bird’s eye chili, chopped
 2 tbsp. Knorr Liquid Seasoning
 4 tbsp. oyster sauce
 4 tbsp. mayonnaise
 3 tbsp. water
 6 pcs. Blocks Tofu
Procedure
1. Heat a pan with oil over medium heat.
2. Add in the garlic, onion, and bell pepper and cook for 5
minutes or until onions are transparent.
3. Add in the chili, Knorr, oyster sauce, mayonnaise, and
water. Stir thoroughly and cook for 2-3 minutes until
thickened.
4. Add in the fried tofu and mix.
5. Serve on a sizzling plate. Garnish with calamansi and more
chili.
p

Fiesta Graham Float

INGREDIENTS:
 2 packs all-purpose cream
 1 alaska condensed milk
 ½ cup evaporated milk
 1 tbsp. fruit cocktail juice (optional)
 1 medium sized fruit cocktail
 2 packs graham cracker

PROCEDURE:

1. In a bowl, mix condensed milk, all purpose cream, evaporated milk and fruit cocktail
juice (optional).
2. In a rectangular container, spread a little bit of the mixture, enough to cover the
container and lay the graham crackers. Put a little bit of mixture, enough to cover all
of the graham crackers and top with tiny tidbits/crushed fruit cocktail. Repeat steps
until the desired number of layers of the graham float. At the top most layer, put whole
tidbits of fruit cocktail for a better presentation. Serve and enjoy!