LECHE FLAN RECIPES 1. Caramelize sugar and pour in individual molds.

Set
aside.
METHOD #1 2. In a bowl, whisk all ingredients together and strain
Ingredients: into individual moulds.
3. Steam until well set.
 1 can (390g) evaporated milk 4. Let cool, then chill.
 1 can (390g) condensed milk
 10 egg yolks SAPIN-SAPIN RECIPE
 1 teaspoon of vanilla extract or lemon essence Ingredients:

For the caramel:  1 1/2 cups malagkit dough (galapong)

 1 cup sugar
 3/4 cup water
Cooking Instructions:
1. In a saucepan, mix the sugar & water. Bring to a boil
for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds -
you can use any shape: oval, round or square. Spread
the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg
yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the
aluminum moulds. Fill the moulds to about 1 to 1 1/4
inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche
Flan, place the moulds on a larger baking pan half
filled with very hot water. Pre-heat oven to about 370
degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin
around the edges of the mould to loosen the Leche
Flan. Place a platter on top of the mould and quickly
turn upside down to position the golden brown
caramel on top.
 1/2 cup rice galapong
 2 1/2 cups white sugar
 3 cups cooked ubi (mashed)
 4 cups thick coconut cream (from 2-3 coconuts)
 2 cans (big) condensed milk
 food coloring; violet & egg-yellow
METHOD:
Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi,
add a dash of violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and
grease the leaves. Then, pour in ubi mixture. Spread evenly.
Steam for 30 minutes or more, until firm. Note: cover the
baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and
steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for
30 minutes or until firm.

Cooking Tips: Sprinkle top with "latik".

You can tell when the Leche Flan is cooked by inserting a Cool before slicing.
knife -if it comes out clean, it is cooked.
Serve with "budbod" or toasted sweetened coconut.
METHOD #2
Ingredients: CUCHINTA RECIPE

Method# 1
 1 can condensed milk
Ingredients:
 1 can evaporated milk
 6 egg yolks
 1 cup rice flour
 2 whole eggs
 2 cups brown sugar
 ¼ teaspoon of grated lemon peel
 3 cups water
 1 teaspoon lye water
Procedure:
 freshly grated coconut
1
Procedure:  3 tsps baking powder
 1/2 tsp Salt
1. In a mixing bowl, combine all the ingredients and
mix well. Pour into muffin cups, until half full. Steam Preparation:
in a large pan with a cover; the water should be 2
inches deep. Cook for 30 minutes or until a toothpick 1. Soak the rice for several hours, then grind and mash
inserted comes out clean. Add more water if needed it until it resembles batter. Mix with sugar, baking
until cooking is done. powder, and salt.
2. Remove from the muffin pans and serve with freshly 2. Pour into large muffin molds until the are 3/4 full,
grated coconut. place them in a steamer for 1/2 hour.
3. Turn the molds over, and garnish with coconut.
Method #2
Ingredients:
METHOD #2
 1-1/2 cup water Ingredients:
 3/4 cup brown sugar
 1 cup flour  2 cups rice, soaked in
 1 tsp. lye water  1 1/2 cups water, overnight
 Grated fresh coconut  2 teaspoons baking powder
 1-1 1/2 cup white sugar
Procedure:  4 egg whites
 2 tablespoons sugar, for egg whites
1. Bring water and sugar to a boil. Let cool. Add to  coconut
flour, stir until smooth. Add lye water and mix well.
2. Fill greased muffin pans 3/4 full with mixture. Steam Procedure:
for 25 minutes or until toothpick inserted comes out
clean. Cool before removing from pans. Serve with
1. You may use long grain.
grated fresh coconut.
2. In a heavy duty
Method #3
Ingredients: , puree soaked rice in water until very fine.

3. Pour in a bowl; add sugar and 2 teaspoons baking

 1 cup rice flour
powder.
 2 cups brown sugar
4. Mix well and set aside.
 3 cups water
5. Beat egg whites until stiff.
 1 tsp. potassium carbonate solution 6. Add 2 tablespoons sugar to keep the air in the beaten
 grated fresh coconut or dry coconut egg whites.
7. Fold the egg whites into the beaten rice batter and
Procedure: pour into muffin pans.
8. Steam for about 20 minutes or until done. (Optional:
Combine all the ingredients in a mixing bowl and mix well. Sprinkle a few anise seeds on top of the puto) Serve
Pour into muffin pans, until halfway full. Steam in a large pan with grated coconut.
with 2 inches of deep water with a cover. Cook for 30 minutes
or until a toothpick inserted comes out clean. Add more water Note: You may use basket steamer in a wok half filled with
if needed until cooking is done. water.
Let stand for 30 min. to 1 hour. Remove from the muffin pans METHOD #3
and serve with freshly grated coconut. Ingredients:
PUTO RECIPE
 4 1/2 cups flour
METHOD #1  3 cups milk
Ingredients:  3 1/2 tbsps. baking powder
 4 eggs
 2 cups White rice  2 1/4 cups sugar
 1-1/2 cups Water  3 tsps. vanilla
 1-1/2 cups Granulated sugar
2
Instructions:  500 g Fresh cassava root
 3 Eggs
1. Mix dry ingredients together.  150 g Sugar
2. Beat eggs, milk and vanilla.  1 teaspoon salt
3. Add the dry ingredients gradually until it becomes  2 tablespoons Melted butter, plus additional for
nice and smooth. brushing
4. Pour into small non-stick muffin tins about 3/4 full.  500 ml Thin coconut milk
5. Steam for about 10 minutes until the toothpick  1-2 sheets Banana leaves
inserted comes out clear.
6. Add some grated cheese on top. Topping:
7. Cover it again for about 1 minute until the cheese
becomes melted. Serve it while it is nice and hot!
 300 ml Sweetened condensed milk
 2 Egg yolks
METHOD #4
Ingredients:  250 ml Coconut cream
 60 g Butter
 1 teaspoon Lemon zest
 1 c. rice flour
 1 stick butter
Directions :
 3 eggs
 1 1/4 c. sugar
 2 tsp. baking powder  Preheat oven to 190-C (375-F). Peel and grate the
 1 c. Bisquick cassava to obtain 4 cups. Set aside.
 1 (19 oz.) can coconut milk  Beat eggs until foamy. Add sugar, salt and melted
 1 tsp. vanilla butter. Blend in cassava and thin coconut milk.
 1/2 c. milk  Wilt the banana leaves by holding over an open flame
for several seconds. Line a 23 x 32 cm baking tray
 1/2 tsp. salt
with the banana leaves. Brush banana leaves with
butter. Pour in the cassava mixture. Bake in
Procedure: preheated oven for 20 minutes.
 To make the Topping combine condensed milk, egg
Mix all the ingredients to form a batter and pour in a deep yolks, coconut cream and butter in a double boiler.
baking pan (round) 2/3 full and cook in a steamer for 45 Cook, stirring constantly, until mixture thickens,
minutes. about 20-25 minutes. Stir in lemon zest then set
aside.
METHOD #5  Take the cassava cake out of the oven after 20
Ingredients: minutes and spread Topping on it.
 Return cassava cake to oven and bake another 5-10
 2 c. Bisquick mix minutes.
 2 eggs  Remove the cake from the oven when the topping
 1 c. white sugar turns golden brown and a knife inserted in the center
 1 1/2 c. milk of the cake comes out clean.
 1/2 tsp. baking powder
 2 tbsp. melted butter CASSAVA CAKE RECIPE #2
 Grated coconut
This is a classic Filipino dessert enjoyed year round. I hope
Procedure: you enjoy it! Most of the ingredients can be found in an
oriental store near you.
1. Blend all ingredients; stir until smooth. Fill muffins
pans 2/3 full with mixture. Cake:
2. Steam for 20 minutes or until a toothpick inserted in
the center of the puto comes out clean. Serve with  2 lbs grated cassava
grated coconut.
 1 (14 ounce) can sweetened condensed milk (Reserve
1/3 cup for Topping)
Cooking time: 30 minutes. Makes 18 medium-sized puto.  1 (12 ounce) can evaporated milk
 1 (14 ounce) can coconut milk (Reserve 1/3 cup for
CASSAVA CAKE RECIPE #1 Topping)

Ingredients: (Serves 8-10)

3
  1 (13 ounce) can coconut cream (Reserve 1/3 cup for  2 cups sugar
Topping)  1 cup evaporated milk (fresh milk can be substituted)
 2/3 cup sugar  7 cups raw cassava, grated (or frozen) - cassava are
 3 eggs, plus now available in most groceries in cities with a large
 3 egg whites Latin American or Asian population.
 1 cup grated coconut  1/4 cup butter, melted
 banana leaves (available frozen in Philippine stores;
Topping: 3 egg yolks or use cookie sheet or something)

Directions: For the topping:

1. Preheat oven to 325° F.  1 cup thick coconut milk (available in Asian stores)
2. In large mixing bowl combine cake ingredients. Mix  2 tablespoon flour
well.  1 can condensed milk
3. Pour equally into two large greased rectangular pans.  2 egg yolks
4. Bake until top is no longer liquid (approximately 30  2 tablespoons grated cheddar cheese
minutes).
5. Mix topping ingredients well and spread evenly on Directions:
the two cakes.
6. Bake an additional 20 to 30 minutes.
1. Beat eggs and sugar till lemon colored. Add the rest
7. Cool cakes completely.
of the ingredients.
8. Slice each cake into 24 equal squares.
2. Pour into a greased 9×9 in pan lined with banana
leaves (or cookie sheet).
CASSAVA BIBINGKA RECIPE #1 3. Mix coconut milk with the flour. Add condensed
milk and cook over medium heat till thick.
Ingredients: 4. Add eggyolks and mix well.
5. Return to heat and cook 5 minutes more.
 4 c. grated cassava 6. Pour over baked bibingka.
 2 c. coconut milk 7. Sprinkle with the grated cheese and broil till golden
 2 tbsp. melted butter brown.
 3 eggs
 2 c. sugar CASSAVA PUDDING RECIPE #1
 1 tbsp. salt
 1/2 c. pure coconut cream  2 packet cassava
 Grated cheese  2 cans evaporated milk
 2 bottles sweetened young string coconut
Directions:  1 can condensed milk
 1 stick butter, melted
1. Beat eggs. Add sugar, butter and salt. Mix
thoroughly. Directions:
2. Add the grated cassava and coconut milk.
3. Mix well and place in a pan or bibingka mold lined 1. In one bowl mix butter, cassava, milk, coconut string.
with banana leaf. 2. Pour in greased 13″x9″x2″ pan.
4. Bake until almost done. 3. Bake for an hour at 350 degrees F.
5. Brush with coconut cream.
6. Sprinkle with grated cheese or strips of local cottage
CASSAVA PUDDING RECIPE #2
cheese.
7. Brown top under hot cover or oven broiler, or top
with pure coconut milk with sugar to taste and brown Ingredients:
under broiler.
 2 pounds grated cassava
CASSAVA BIBINGKA RECIPE #2  one 14-ounce can condensed milk
 one 13-ounce can evaporated milk
Bibingka:  one 16-ounce can less 6 tablespoons coconut cream
 2 cups coconut milk
 3 eggs  grated coconut
 1/2 cup sugar
4
  5 eggs 9. Deep-fry he wrapped sumpia ingredients in two cups
of hot cooking oil.
Topping: 10. Turn the pieces of sumpia every now and then so that
both sides will be cooked evenly. Fry for 3 minutes.
11. Remove sumpia from frying pan once the wrapper
 2 egg yolks, beaten
has turned light brown. This will indicate if the
 6 tablespoons coconut cream sumpia is already cooked.
 6 tablespoons condensed milk 12. Place fried sumpia on a strainer to drain excess oil.
13. Serve hot. A sauce or vinegar dip can accompany
Directions: servings.
14. This recipe is good for 15-20 pieces of sumpia or
1. Preheat oven to 350° F. In a mixing bowl, combine fried lumpia with shrimp and vegetable filling.
pudding ingredients (save 6 tablespoons coconut
cream for topping). Mix well. MAJA BLANCA
2. Pour mixture into a buttered 11-3/4 inch shallow
rectangular cake pan and bake for approximately 30 Ingredients:
minutes.
3. Mix the topping ingredients well and spread evenly  ½-cup cornstarch
on top of pudding and continue baking for another 25  ½-cup white sugar
minutes.  2-cups coconut milk
 coconut cream from 1 grated coconut
FRIED LUMPIA
Procedure
Ingredients:
Coconut cream:

 1 medium-sized onion, sliced crosswise
 5 cloves garlic, crushed and minced
 1/2 piece carrot, finely sliced
 50 gms shrimps cooked and peeled
 4 pcs baguio beans, sliced thinly
 1/2 kg mongo sprouts (toge)
 lumpia wrappers
 flour dissolved in water
 2 cups cooking oil Coconut milk:
 fish sauce for seasoning
Procedure
1. Heat a little amount of cooking oil in frying pan and
saute garlic and onions until cooked.
2. Add carrots, baguio beans and mongo sprouts to the
sauteed garlic and onions.
3. Mix sauteed ingredients for 5 minutes or until they
are cooked. Then add shrimps.
4. Reduce the heat; remove sauteed ingredients from the
pan. Transfer cooked ingredients in a platter. This
will serve as the filling for the sumpia or fried
lumpia.
5. Using a wooden spoon, get one scoop of the sauteed
filling and put this on a piece of lumpia wrapper.
6. Fold one end of the lumpia wrapper over the filling,
then fold the other end over the other in order to
cover the filling very well. Roll wrapper. Do this
carefully so as not to spill any of the filling.
7. Apply a little amount of dissolved flour on both ends
of the wrapper in order to seal them. Milky Buchi
8. Wrap the rest of the ingredients in the same manner Custard filling:
and prepare them for frying.
5
1. Extract coco cream and coconut milk from the grated
coconut.
2. Place grated coconut in a muslin bag wrung out of
warm water.
3. Twist the open end and squeeze out the coco cream
without adding water.
4. Set aside for cooking Latik.
1. Add three potions of warm water and squeeze the bag
of grated coconut with every addition of water.
2. Cook coco cream in a frying pan over medium heat
until oil and latik form.
3. The latik should have a delicate, golden yellow color
and must not be burnt.
4. Transfer latik into a cool dish separate from oil or
further heating will turn the latik to darker shade.
5. Blend cornstarch and sugar thoroughly in a 1-quart
bowl and add ¼-cup of coco milk.
6. Boil the rest of the coco milk in a 2-quart saucepan.
7. Add the cornstarch-sugar mixture, stirring with a
wire whisk until it boils.
8. Hold for 2 minutes to attain a cooked flavor of the
starch.
9. Pour while hot into two oiled cereal dishes. Cool
completely.
10. Cut into pie wedges. Garnish each piece with latik.
11. Serve hot or chilled.
  2/3 cups sugar 2. Knead galapong forming a cylinder and cut into 20 equal
 1 cup evaporated milk portions. Flatten into patties and put about 1 tbsp. of chilled
 1/3cupcornstarch filling in the center. Gather edges to the center, sealing well.
 3 pcs egg yolks, slightly beaten Roll in sesame seeds and deep-fry in hot oil. Drain in paper
 1 tbsp all-purpose flour pinch of salt towels and serve right away.
 1/4 cup butter
Nilupak Banana
 100 gms langka,cut into cubes
 1/2 tsp vanilla Ingredients:

For the dough:

 4 cups unripe saba, cooked and pounded
 1/2 cup brown sugar
 1/2 kilo galapong cooking oil  2 cups buko, medium hard
 1/2 cup sesame seeds  1/2 teaspoon vanilla

Procedure: Procedure:

1. For the filling: Place first 5 ingredients in a saucepan. 1. Combine the above ingredients, and pound once
2. Cook while stirring continuously over low fire until more.
thick. 2. Mix till well blended.
3. Remove from fire. Add milk, egg yolks, butter and 3. Arrange on a platter and cut into desired shapes.
vanilla. 4. Yield: 6 to 8 servings.
4. Cook for another 2 minutes then let it cool.
5. Set aside in a chiller.
Nilupak Cassava
6. For the dough:Mold galapong into cylinder shape.
7. Cut into 20 equal parts Flatten.
Ingredients:
8. Put 1 tbsp of chilled filling in the center.
9. Seal well. Roll in sesame seeds.
10. Then deep fry. Drain in paper towels and serve.  3 kl cassava
 2 cans of condensed milk
Buchi de Leche  200 g grated coconut
 4 tbsp butter, melted
Custard Filling:
Procedure:
 2/3 cup sugar
 1/3 cup cornstarch 1. Peel and cut cassava into cubes, boil them until they
 1 tbsp. all-purpose flour become soft (not soggy).
 pinch salt 2. Mash it manually (or you can use blender).
 100 g. langka(fresh or preserved), cut into cubes 3. After mashing, transfer it in a deep pan
 1 cup Evaporated Milk 4. Added milk, grated coconut and butter into mixture.
5. Mixed manually (in low heat), until well blended.
 3 pieces eggyolks, slightly beaten
 1/4 cup butter
 1/2 tsp. vanilla MILKY EGGY MACARONI SOUP

* 9 cups of water
Dough: * 2 pcs chicken cubes
* 1 heaping tsp of iodized coarse salt
 1/2 k. galapong * chicken or pork bones (optional)
 1/2 cup sesame seeds * 1/2 tsp ground white pepper
 cooking oil, for deep-frying * 1 whole head of garlic, skin on
* 2 large (100 grams) onion, quartered
Instructions: * 200 grams macaroni pasta
* 1/2 cup of finely minced carrot
1. Combine first six ingredients in a heavy saucepan. Cook * 24 pcs hard boiled quail eggs, shelled
stirring continuously over low fire. When thick, remove from * 1/3 cup evaporated milk
fire and stir in eggyolks, butter and vanilla. Cook for about 2 * 2 tbsps margarine or butter
min. more. Cool then set aside in a chiller.
Procedure:

6
In a casserole, the first-seven ingredients. Cover. Place over 5. Arrange a bed of bean sprouts and green papaya in a
high heat. Bring to boil. Put macaroni. Lower heat to medium, saucer.
cook for 15 minutes. 6. Top with some green onion, tofu strips and shrimps.
7. Add about 1/3 cup of batter.
Add the carrot, quail eggs and milk. Stir. Bring to a light 8. Slide the mixture carefully into the hot oil.
bubble. Remove from fire. Put the margarine. Mix until 9. Fry until crisp and brown on both sides. Drain.
margarine melts. Cover. 10. Serve with a mixture of vinegar and crushed garlic
for dipping seasoned with salt and pepper.
UKOY
Method #3
Method #1
Ingredients:
Ingredients:

 1 kilo togonton (small shrimp)

 Sweet potatoes (camote),
 1 tablespoon salt
 sliced julienne style or you can use potatoes or jicama
 1/4 teaspoon pepper
(singkamas)
 1/2 cup cornstarch
 egg whites
 oil for frying
 corn starch
 bean sprouts
 cooked shrimp (no heads) Procedure:
 salt and pepper to taste
1. Clean and drain togonton.
2. Mix well with salt, pepper and cornstarch.
Instructions: 3. Form into patties then deep fry in hot oil until crisp and
borwn.
In a bowl, mix shrimps. camote, and egg white. Dissolve corn 4. Drain on paper towels.
starch in a little bit of water and then add to the bowl. Mix in 5. Serve with vinegar and crushed garlic dip.
the bean sprouts. Add salt and pepper to taste. Heat oil in a
skillet and drop in a tablespoonful of the camote mixture, and PANCIT MIKI
fry like frying an omelet until golden brown.
Method #1
Method #2 Ingredients:
Batter Ingredients:
 200 g fresh miki
 1 cup all-purpose flour  2 cups chicken breast, sliced into strips
 1 cup cornstarch  1 carrot, julienned
 1 1/2 teaspoons baking powder  ¼ head of cabbage, shredded
 1 1/2 teaspoons salt  1 cup bean sprouts
 1/2 teaspoon pepper
 1/4 cup annatto water  few dried mushrooms, soaked in water then sliced
 1 1/2 cups shrimp broth  1 ½ cups shrimp broth (use water if you don’t have
 1 egg, well beaten broth)
 cooking oil  1 onion, sliced thinly
 1 small red capsicum, sliced into strips
Topping Ingredients:  2 cloves garlic, crushed then minced
 2 tbsp. light soy sauce
 2 cups bean sprouts  2 tbsp. oyster sauce
 1 cup chopped green onions  1 tbsp. fish sauce
 2 pieces tofu, cut into strips  ½ tsp. black pepper powder
 1/2 lb small shrimp, cleaned  1 tsp. cornstarch dissolved in 1 tbsp. water
 1 cup papayas  1/2 tsp. sugar
 1 tsp. sesame seed oil
Procedure:  3 tbsp. cooking oil
 salt and pepper to taste
1. Sift the first five batter ingredients together in a bowl.  2 stalks green onions, sliced into 1 inch length
2. Blend in the annatto water, broth and egg. diagonally
3. Beat until smooth.  Hard boiled eggs, quartered (optional)
4. Heat oil in high heat for deep-frying. Set aside.
7
Directions: pancit or into a soup tinged with atsuete oil.

1. Season the chicken with salt and pepper. Ingredients:

2. For the sauce, combine cornstarch solution, oyster
sauce, fish sauce, black pepper powder, shrimp broth,  3 lb Chicken breast
sugar and sesame seed oil in a small bowl. Set aside.  2 pcs Bay leaves
3. Heat oil in a wok, brown the chicken meat, then add  1 tsp Peppercorns
garlic and onion, stir for 1 minute.  1-1/2 c minced Onions, divided
4. Add all the vegetables except sprouts. Season with  1 tbsp Garlic, minced
light sauce and stir fry for a minute.  3 tbsp Cooking oil
5. Add the miki and toss several times, pour in the sauce  1/2 c dried Chinese mushrooms (soak in 2 c water,
mixture, stir until the sauce is thick.
 drain and add liquid to chicken broth)
6. Add the bean sprouts, stir for 30 seconds then off the
 4-1/2 c Water
heat.
7. Garnish with the green onions and slices of hard-  1/2 c Carrot strips
boiled eggs.  1/2 c Leek strips
 1/4 c Celery strips
Method #2  1/2 lb Sotanghon
Ingredients:  Salt (or Patis) and Pepper to taste

 1/2 pound miki or Chinese egg noodles (flat, wide Directions:

noodles, sold in Oriental food stores)
 1 cup vegetable or corn oil (to be used a little at a 1. In a bowl, soak sotanghon in water until soft, drain,
time) and cut into 6-inch lengths.
 2 cups dried Chinese mushrooms 2. In a stockpot, boil chicken, bay leaves, peppercorns,
 1 egg, slightly beaten and 1 c onions in water covered for 1 hour or until
 1/4 pound lean pork, cut into serving strips chicken is tender. Set aside and let cool.
 1 tablespoon cornstarch 3. Remove all flesh from the chicken. Discard the skin,
 1 tablespoon patis or salt and cut the meat into thin strips.
 1/2 pound bean sprouts 4. In a wok, saute garlic and 1/2 c onion in oil until
transparent.
 1 tablespoon soy sauce
5. Add in chicken and mushrooms.
 1/2 cup chicken stock
6. Add 3-1/2 c chicken broth, and bring to a boil over
high heat.
Procedure 7. Add in carrots, leeks, and celery.
8. Add sotanghon noodles. Season with salt and pepper
1. Cook noodles according to package directions. Stir in to taste.
I tablespoon vegetable oil to keep the noodles from 9. Toss and serve.
sticking together. Set aside.
2. Soak mushrooms in water for about 30 minutes. Method #2
When they are soft and expanded, drain and slice the Ingredients:
mushrooms thin. Set aside.
3. Fry the egg and cut into strips. Set aside.
 250 grams or 500 grams vermicelli
4. Coat the pork strips with cornstarch and patis or salt.
In a medium skillet, heat 2 tablespoons of oil and stir  2-4 breasts of chicken, flaked
fry the pork strips. Add bean sprouts, mushrooms,  1 c. boiled shrimp, added only when you use pork or
soy sauce and chicken stock, stirring occasionally. beef
5. In another large skillet, heat the rest of the oil. Add  1 stalk fresh onion leaves (cut.5 cms)
the noodles and fry on both sides, turning them once.  4-6 carrots, sliced in long, narrow strips
Drain on absorbent paper. Transfer the noodles to a  1-2 c. cabbage, sliced in long, narrow strips
serving platter. Pour the meat-vegetable mixture on  4-8 stalks celery, cut thin, diagonally
top. Garnish with egg strips. Serve hot.  4-7 segments garlic, minced
 1 onion, sliced, for frying vegetables
PANCIT SOTANGHON  1 onion, sliced, for frying vermicelli
 2 cubes chicken bouillon for the vegetables
Another pancit of note is Pancit Sotanghon. Unlike Pancit  Salt and pepper to taste
Bihon which has become an everyday dish, sotanghon is  Sliced lemon (optional)
served only on special occasions. This mungbean noodle is
more expensive than other noodles. It can be made into a dry
8
Procedure: Procedure

Please soak the vermicelli for 2 hours prior to cooking. 1. If using mushrooms, soak them in warm water for 30
minutes, then cut into strips, discarding the tough
Boil the chicken until tender. In boiling, mix it with slices stems.
onions and Mrs. Dash seasoning. Keep the chicken juice for 2. Set aside.
cooking the vermicelli. You may use pork or beef, if you do 3. Heat oil over medium-high heat in wok or large
not like chicken. You can mix this with ham, too. skillet.
4. Saute garlic and onions until tender.
Fry separately the garlic; when a little brown, add the onions; 5. Add pork, chicken and shrimp, and cook until
when brown, add the chicken (or pork or beef). Add the browned.
shrimp if you are using pork or beef. When all these are 6. Add soy sauce, stirring to flavor.
brown; add the chicken bouillon (or pork or beef) juice, salt 7. Add chicken broth and bring to boil.
and pepper. When it boils, add all together the carrots, 8. Add cabbage, green beans, carrots and mushrooms.
cabbage and celery. Simmer for about 5 minutes. Set aside. 9. Cook until vegetables are tender, yet crisp, 5-8
minutes.
On a separate casserole, fry garlic; when brown, add the 10. Add noodles, mixing gently to prevent them from
onions; when brown, pour the chicken juice (or beef or pork breaking.
juice). Once it boils, add the soaked vermicelli. (Remember, 11. Cook until liquid is absorbed and noodles are done,
use moderately low fire to cook the noodles evenly.) Stir once about 10 minutes.
in a while. Cook until its dry. 12. Remove from heat.
13. Season with black pepper and patis.
Arrange on a platter and mix it with the cooked vegetables. 14. Garnish with green onions and lemon wedges.
Garnish with green onion leaves and sliced lemon.
Method #2
PANCIT CANTON
Ingredients:
Traditional Asian Filipino noodle dish With vegetables,
chicken, pork and shrimp. The Americans call it chow mein  ¼ kilo beef, strips
but we know it as canton yet it is said that nowhere in Canton,  ¼ kilo shrimps, peeled
China will you find a pancit like this. Whether or not this is  1 eggwhite
true. This recipe will always be associated with the Chinese  2 tablespoons cornstarch
because the best Pancit Canton is still one that you order from  1 chicken breast, deboned then sliced into strips
an authentic panciteria.  2 tablespoons cornstarch
 3 tablespoons oil
Method #1  3 cloves garlic, crushed
Ingredients:
 1 onion, chopped
 patis, salt or soy sauce and pepper to taste
 2 tablespoons vegetable oil  2 pices chicken liver, cooked and sliced
 1 onion, sliced  1 ½ cups chicken broth
 3 cloves garlic, crushed  1 head cauliflower, cut into flowerets
 1 lb pork shoulder, sliced thinly  ½ cup sitsaro
 1 chicken breast, deboned and sliced thinly  1/3 cup kutsay
 1/2 lb shrimp, peeled  1 small carrot, cut into rounds
 2 tablespoons soy sauce  2 tablespoons cornstarch dispersed in
 2 cups chicken broth  ¼ cup water
 1 cup cabbage, shredded  1 package canton noodles
 1 cup green beans, julienned
 2 carrots, julienned Procedure:
 3/4 cup dried black mushrooms or shiitake
mushrooms (optional)
1. In a bowl, combine shrimps, egg white and
 1 (1 lb) package pancit noodles (Chinese wheat
cornstarch. Coat chicken strips with remaining
noodles)
cornstarch. Set aside.
 1/2 teaspoon freshly ground black pepper 2. In a wok or saucepan, heat oil then sauté garlic and
 patis, to taste (Filipino fish sauce) (optional) onions. Add shrimps and chicken. Stir-fry for a few
 4 green onions, sliced minutes then season to taste. Add liver. Pour in the
 1 lemon or kalamansi, cut into wedges broth. Bring to a boil then add all the vegetables.
Cook until tender but crisp.

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 3. Thicken with dispersed cornstarch. Stir in canton  squid adobo (pusit)
noodles and cook until done. Serve with kalamansi.  flaked fish meat (tinapa)
 pork sitsaron, coarsely pounded
It is called palabok because the bright orange sauce and  powdered pork sitsaron
toppings make for an attractive garnishing while the term  fried minced garlic
luglug was derived from the sound that the noodles make  cooked shrimps, shelled
when the bamboo steamer is dipped in the boiling water.  hard boiled eggs, sliced
 chopped springs onions
Method #1
Ingredients:
Palabok:

 ½ kilo bihon, soaked in water until softened then

 1/2 kilo fresh small crabs (possibly w/soft shell)
drained
 1 large onion, chopped finely
 4 cloves garlic, minced
Palabok sauce:
 3 tbsp. cornstarch
 1 1/2 cups water
 ¼ cup atsuete seeds in soaked in  3 tbsp. atchuete seeds or 2 tbsp. atchuete oil
 ¼ cup water  2 tbsp. patis
 2 cups shrimp juice  1 tsp. vetsin
 6 tablespoons all-purpose flour
 ½ cup water Instructions:
 salt or patis and pepper
1. Boil 4 cups water, add a little salt.
Toppings: 2. Put noodles in strainer and dip in boiling water for 5
minutes or till noodle is cooked.
 1 cup cooked pork, cut into strips 3. Drain. Transfer on plate. Top with garnishings. Pour
 2 pieces fried tokwa, cubed palabok on top.
 ½ cup flaked tinapa 4. Garnish with sliced cooked eggs and chopped spring
 ½ cup pounded chicharon onions.
 2 eggs, hard-boiled then sliced
 ½ cup boiled and shelled shrimps BINIGNIT
 ½ cup finely chopped spring onions
 1 tablespoon fried garlic Ingredients:

Procedure:  1 pc white gabi (substitute cassava if available),

cubed
Prepare Palabok Sauce: Strain atsuete then combine atsuete  1/2 cup sugar
water with shrimp juice in a saucepan. Disperse flour in water  2 pcs yellow camote (sweet potatoes), cubed
then add to the pan. Bring to a boil and cook with constant  1/2 tsp salt
stirring until thick. Season to taste.  1 pc ubi (no substitute), cubed
 4 tbsps landang or tapioca
Boil water in a pot. Place noodles in a bamboo strainer or  4 pcs ripe cardaba (or semi-ripe plantain), sliced
luglugan. Dip in the boiling water and cook until tender but  2 cups coconut milk
firm. Drain well. Transfer to a platter.  1 cup coconut milk, diluted with water

Top noodles with sauce. Over the sauce, arrange the pork and
tokwa pieces. Sprinkle with tinapa and chicharon. Garnish
with sliced egg, shrimps, spring onions and garlic. Serve with
kalamansi.
Method #2
Ingredients:
 1/2 kilo of white and round miki (noodles)
Instructions:
1) Cook gabi, camote, ubi, and cardabang saging (or plantain
bananas) in diluted coconut milk.
2) Add sugar, salt, and landang (or tapioca).
3) Simmer until all ingredients are tender and mixture is thick.
4) Add 2 cups coconut milk. Cook in medium heat.
5) Do not boil or liquid will curdle. Adjust amount of coconut
milk to your available ingredients.
6) Serve hot.

Garnishing:
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BIBINGKA. Knead until dough is smooth.

Ingredients: Roll dough into 1" diameter baston. Cut into 1" pieces. Roll
out each piece into 1/4" diameter strips; twist to form a figure
 2 cups malagkit (glutinous rice) 8. Press ends together to seal. Deep fry in hot oil until golden
 2-1/4 cups coconut milk brown. Drain in paper towels.
 1/2 teaspoon salt
For syrup, combine water and sugar in a heavy saucepan.
 1 cup brown sugar
Bring to boil without stirring until sugar has dissolved. Dip
 1/4 teaspoon anise
fried pilipit in syrup and serve when syrup has dried.
 3/4 cup coco cream
 1/2 cup sugar CHICKEN EMPANADA

Procedure: Filling:

1. Boil coconut milk and malagkit with salt.  1/4 cup butter
2. Boil until quite dry.  2 cloves garlic, minced
3. Lower heat and add brown sugar.  1 small onion, finely chopped
4. Place in banana leaf-lined baking pan.  1/2 kilo chicken breast, boiled and flaked
5. Pour on top the coco cream and sugar.  1 small carrot, cube
6. Bake until a golden crust is formed.  1/4 cup cubed red bell pepper
 1/4 kilo potatoes, cubed and fried
Pilipit #1 (The classic Filipino crunchy, sweet bread)  1/2 cup condensed cream of mushroom soup
 1/2 cup water
Ingredients:
Crust:
 2 cups flour 1 egg
 1/4 teaspoon baking powder 1/2 cup milk  2 cups all-purpose-flour
 1/2 teaspoon salt oil for deep frying  1 T sugar
 1 t salt
Procedure:  1/2 cup butter
 1 egg
1. Mix and sift dry ingredients. Beat egg and add to  1/4 cup water
milk.  eggwash
2. Add sifted dry ingredients and knead until smooth.
3. Make very long thick roll and cut into 1/2 inch
Prepare Filling: In a skillet, heat butter then saute the garlic
pieces.
and onions. Add flaked chicken, carrots, red bell pepper and
4. Roll each piece to 4 inches long and twist to bring
potatoes. Stir-fry for a few minutes. Pour in the soup and
ends together.
water . Cook until thick. Seat aside to cool.
5. Deep fry in hot oil; when brown, remove and dip in
thick syrup, if desired.
Preheat oven to 350°F. Prepare 2 baking sheets.

Pilipit #2 Prepare Crust: In a bowl, combine the flour, sugar and salt.
Cut in the butter until the mixture is mealy. Add the egg and
Ingredients: enough water to form a ball of dough. Let the dough rest for a
few minutes. Roll out the dough to 1/4 inch thick then cut into
 2 cups flour 4x5 inch rectangles. Place about 3 tablespoons of the filling at
 1/2 tsp. salt the center of each dough. Fold and crimp the edges to seal.
 1/2 cup Carnation evap Place empanadas on baking sheets. Brush with eggwash. Bake
 1 egg until golden brown.
 cooking oil
 1/2 cup water
 1 cup sugar Ingredients :

Procedure: Pork
· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
Sift together dry ingredients in a bowl. Add-in milk and egg.
· 4 cloves garlic, crushed
11
· 1/4 tsp. pepper or 1 tsp. peppercorns 5. In a small pan over medium heat, saue onion in
· 2 tbsp. salt oil until cooked.
· water, for boiling 6. Add liver pate, water, vinegar, sugar, bread
· oil, for frying crumbs and salt and pepper to taste.
7. Stiri and let simmer for 8-10 minutes or until
Sauce sauce has thickened.
· 1 tbsp. soy sauce 8. Correct seasonings.
· 2-1/2 tbsp. vinegar 9. Set aside.
· 1 clove garlic, minced 10. Cut roast pork into small serving pieces and
· chili peppers (optional) arrange on a plater with lettuce leaves as garnish.
1. Put pork pieces in a big pot. Cover with water. Add garlic, 11. Sere with the lechon sauce.
pepper or peppercorns and salt. 12. Yield.
13. 4-6 servings.
2. Bring to a boil. Lower heat and simmer for an hour or until
meat is tender. Drain. Paksiw na Lechon Manok, we Filipinos have
the popular Lechon Paksiw for pork, here’s the
3. Deep-fry liempo pieces in batches until golden brown and version for the chicken lechon paksiw.
blisters appear on skin.
Preparation and Cooking Time : 1 hour
4. Drain on paper towels.
Paksiw na Lechon Manok Ingredients:
5. Mix together all ingredients for the sauce.
 10 cloves garlic, crushed
6. Serve with chopped lechon kawali.  1 pc medium onion, sliced
 1 whole (750 g) cooked lechon manok or fresh
LECHON chicken, cut-up
 1 can (234 g) DEL MONTE Fresh Cut Pineapple
 YIELD: 6 SERVINGS Chunks
 3 lb - 4 lbs pork sirloin roast  2 pc laurel leaves
 Salt to taste  3 tbsp DEL MONTE Red Cane Vinegar
 Lettuce leave for garnish  1 tsp liquid seasoning
 H LECHON SAUCE  1/4 tsp iodized fine salt (or 1/4 tbsp iodized
 1 cn Liver pate (4 oz) rock salt)
 1 small Onions, finely chopped  1/2 cup lechon sauce
 1 Tb vegetable oil  2 tbsp brown sugar
 1 c water  1/4 cup dried banana blossom (bulaklak ng
 3 Tb vinegar saging)
 3 Tb sugar
 1⁄2 c Bread crumbs
 Salt and pepper to taste Paksiw na Lechon Manok Cooking
Instructions:

Cooking Lechon  In a Casserole SAUTÉ garlic, onion and

chicken for 2 minutes.
 Add 1/4 cup water all the remaining
1. Salti pork lightly.
ingredients except banana blossom.
2. Place pork on a rack in a pan. Roasti in a
 Cover and simmer for 15 minutes.
preheated oven at 350°F.
 Add banana blossom then simmer for 5
3. Allow 25 to 30 minutes cooking time for each
minutes.
pound of pork.
 Serve hot with rice.
4. In the meantime, prepare the lechon sauce.

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LECHON MANOK  2 tsp cooking oil
 1 11g Maggi Chicken Broth Cube
RECIPE #1  salt and pepper to taste
 2 tbsp vinegar
Ingredients  1 bay leaf
 2 tbsp breadcrumbs
 1 whole chicken  1 tsp brown sugar or to taste
 3 tablespoons of brown or white sugar
 1 cup soy sauce Procedure
 1 head garlic, minced
 1 onion, finely chopped 1. Rub chicken with calamansi juice, salt,
 3 tablespoons of calamansi juice or lemon pepper and Maggi Savor. Let stand for at
juice least four hours, turning occasionally to
 1/2 cup of sprite, 7up or beer marinate evenly. Drain and reserve
 2 cups of tanglad (lemon grass) for stuffing marinade.
 1 teaspoon ground black pepper 2. Stuff chicken with tanglad or tamarind
leaves and roast in an oven, turbo or over
Directions hot charcoal. Add cooking oil to marinade
and use this to brush chicken every now and
1. Marinate the whole chicken in soy sauce, then as it cooks.
calamansi juice, minced garlic, chopped 3. Prepare sauce. Pound together or put on a
onions, soda or beer, sugar and pepper. blender chicken liver, half of the garlic and
2. Let stand marinate in the refrigerator for 1 to the onion. If using a blender, add a little
3 hours. water or broth to make a paste. Set aside.
3. Stuff the chicken cavity with tanglad (lemon 4. Heat oil and saute remaining garlic and
grass). onion. Stir in liver mixture, Maggi Chicken
4. Cook chicken on grill or in oven until Broth Cubes and seasonings.
golden brown 5. Add vinegar and bay leaf. Simmer for 2 min.
Stir in breadcrumbs; add sugar and a little
RECIPE #2 (from Nestle) more water or broth to reach the desired
consistency. Adjust seasonings to obtain the
Ingredients desired balance of sweet and sour taste.
6. Cut up chicken into serving portions and
 1 kg whole chicken serve with liver sauce.

Marinade: RECIPE #3 Using Native Chicken

 2 tbsp calamansi juice Mga Sangkap:

 salt and pepper to taste
 2 tbsp Maggi Savor, Classic  1 matabang inahing manok
 tamarind or tanglad leaves for stuffing  1 itlog na nilaga
 1 longganisa (bilbao)
Liver Sauce:  ½ kilo atay ng baboy
 2 kalamansi
 3 whole chicken liver  1 kutsarang toyo
 4 cloves garlic minced  kaunting paminta
 1/2 medium onion diced  kaunting mantikilya
 2 tbsp cooking oil
Paraan
13
Patayin ang isang inahing manok na mataba at
alisan ng lamang loob. Kung malinis na ang manok
ay ilagay sa loob ang lahat ng kahalong nababanggit
sa itaas. Pagkatapos ay tahiing mabuti upang huwag
sumabog ang dahon ng sampalok. Magpabaga ng
maraming matitigas na kahoy at kung handa na ay
litsunin na ang manok sa uling na gaya ng ginagawa
sa paglilitson ng baboy. Gamitin ang mantika na
pambasa sa katawan ng manok. Kung luto na’y
hanguin.
Ganito naman ang paggawa ng sarsa para sa litsong
manok. Lutuin sa baga ang atay at saka bayuhin sa
almires. Magpabango ng bawang sa mantika at dito
ilalagay ang harina o biskotsong dinurog at isang
kutsarang asukal. Sabawan ng kalahating tasang
tubig at timplahan ng asin at suka. Kung luto na ay
hanguin at ihaing kasama ang manok. Lagyan ng
kaunting paminta.
GRAVY RECIPE
carrot is broken, add celery and onion; pound
vegetables till turned into 1/8-inch kaput pieces.
2. In a large saucepan, heat butter on a medium-
high temperature; when the foam subsides, add
vegetables. Stir continuously until it is cooked,
softened and browned for about seven minutes.
Slowly reduce heat. Stir the flour for about five
minutes till it is golden browned and attained its
yummy scent. Constantly beat with gradual pouring
of broths and wait till it heats up. When it is boiled,
cream-off any foam that shapes on its surface. Add
bay leaf, thyme and peppercorns. Simmer and stir
once in a while for about 20-25 minutes. Wait till it
is thickened and reduced to 3 cups.
3. Strain gravy and get the fine-mesh texture into
clean saucepan, press the solids to extract; discard
solids. Adjust the seasonings with salt and pepper.
Serve it hot.

Follow these three easy steps on how to make an

instant and an all-purpose homemade, but healthy

Gravy:

Ingredients:

 1 small carrot, peeled and chopped into

rough 1/2-inch pieces (about 1/3 cup)
 1 small rib celery, chopped into rough 1/2-
inch piece (about ½ cup)
 1 small onion, chopped into rough 1/2-inch
pieces (about ¾ cup)
 3 tablespoons unsalted butter
 ¼ cup unbleached all-purpose flour
 2 cups low-sodium chicken broth
 2 cups low-sodium beef broth
 1 bay leaf
 ¼ teaspoon dried thyme
 5 whole black peppercorns
 Table salt and ground black pepper

Steps:

1. For bout five 1-second beatings, pound the carrot

till it is broken into roughly ¼-inch pieces. When

14