Refrigerator Chocolate Cake by Katoque

Ingredients:
3 cups Oreo cookie crumbs
1 cup melted butter
2 cups heavy cream
½ cup condensed milk
½ cup melted chocolate
1 tbsp coffee dissolved in 1 tbsp hot water
10 pcs whole strawberries
1 pc ripe mango
Confectioners sugar

Directions:
1. mix together Oreo cookie crumbs and butter and press on the bottom and sides of the
Tupperware.
2. Whip the heavy cream with condensed milk and melted chocolate.
3. Spread the chocolate cream on the cookie crust and add slices of strawberries and mangoes.
4. Layer again another cookie crust,, then top with chocolate cream and fruits.
5. Chill for 1 hour and dust with confectioner’s sugar when served.

Source: Refrigerator Chocolate Cake Recipe

Yema recipes

Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk.  Then pour in a casserole and cook slowly
over medium fire.  You should continue mixing it to avoid sticking.  Cook it until it thickens. 
Add your chopped nuts and jackfruit.  Let it cool and form the shape you want.

2 cans of condensed milk

plastic cellophane for wrapping
Directions:

 You will have to use a regular frying pan to get the best result, not the non-stick one.
 Pour the condensed milk in pan and put on medium heat.
 Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
 This must be done continuously to avoid burning the milk and to prevent it from sticking
at the bottom of the pan. This will also ensure that it is cooked evenly.
 You can tell that the yema is done if your condensed milk sticky.
 Let it cool and wrap in cellophane cut outs for easy serving.

Source: Yema Recipe

Pork Embutido

Ingredients:

1 kilo of ground pork

5 pieces of pork sausages chopped

2 pieces of carrots chopped

2 pieces of onion chopped

3 tablespoons of raisins chopped

1 teasepoon of pickles chopped

4 hard boiled eggs

salt, pepper

3 eggs

3 tablespoons of flour

3 tablespoons of milk

Procedure:

If you have an electric blender it will help you facilitate the task of mincing finely your
ingredients. With the help of your blender mince one by one all the ingredients.  In a large bowl
put your ground pork, then add all the minced ingredients: sausages, carrots, onions, raisins and
pickles.  Mix them well.  Put the three eggs, the flour and the milk and incorporate all the
ingredients together.  Salt and pepper to taste.  Ready your alluminumfoil.  Divide the embutido
mixture into four.  Put the mixture on the edge of your alluminum foil, line on the top your
quarted hard boiled egg then roll it.  Roll them gently and seal the edges. You will have four big
rolls of embutido.  Ready your steamer and steam your embutido over medium fire for an hour. 
Cool them and keep them refrigerated.  Slice them gently the next day and serve with spicy
catsup.

Beef Salpicao

1 kg tenderloin or sirloin, cut into cubes

2 tsp garlic, crushed
½ c Knorr Liquid Seasoning
1 pc green sili
½ c canola oil

Marinade:

2 tsp garlic, crushed

½ tsp ground black peper
½ c soy sauce
¼ c Knorr Liquid Seasoning
1 sachet Knorr Real Sarap

Procedure:

In a bowl, put the cubed tenderloin, Knorr Real Sarap, ½ c soy sauce, ¼ c Knorr Liquid
Seasoning and chopped garlic. Sprinkle ½ tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef.

Heat the pan in low fire. Put the oil in the pan.

When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is
squeezed out from beef). Cook beef until light brown then remove from pan.

Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes.

Put the beef back in the pan and let it simmer for another 3-5 minutes.

Source: Beef Salpicao of Claudine Barretto Recipe

This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy
empanada.
Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Ingredients:

 3 cups flour
 pinch of salt
 2 teaspoons sugar
 3 teaspoons baking powder
 1/2 cup lard or shortening
 3/4 cup chicken stock
 1 egg
 oil or shortening for frying

Preparation:
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture
resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour
mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small
empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the
center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for
large.

Fold dough over to make a filled half circle and use a fork to press the edges together.
Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.