Cassava Cake

Ingredients:
7 cups cassava, grated
3 pcs. whole egg
2 1/2 cups sugar
1 can condensed milk
1/4 cup margarine

Directions:
Mix all the ingredients in a saucepan until texture becomes fine.
Arrange the mixture in a muffin pan.
Bake for 30 to 35 minutes.
Serve.

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Banana and Langka Spring Roll

Ingredients:
1 pc. saba banana, thinly-sliced
40 gms. sweetened langka
3 pcs. lumpia wrapper, small
2 tbsps. brown sugar
5 gms. sesame seeds
1 scoop vanilla ice cream
For the flour paste:
1 tbsp. flour, diluted in
1 tbsp. water

Directions:
Place the sliced bananas and langka on the lumpia on the lumpia wrapper.
Sprinkle brown sugar.
Roll and seal with flour paste.
Fry until golden brown.
Roll cooked turon on toasted sesame seeds.
Serve with vanilla ice cream.

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Gintong Alimango

Ingredients:
800 gms. male crab
1 tsp. salt
65 gms. butter
150 gms. garlic
1 tsp. whole black pepper

Directions:
Clean the crab, season with salt then steam for 10 minutes.
Set the crab on a platter then put the butter, garlic, pounded black pepper on top of it.
Bake for 5 to 10 minutes.

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Buntan Crab

Ingredients:
1 pc. young coconut (buko)
10 gms. iodized salt
50 ml. coconut milk
20 gms. ginger
25 gms. onion leeks
250 gms. crabs

Directions:
Clean the crab.
Add the iodized salt, young coconut, coconut milk, ginger and onion leeks.
Cook until soft.
Serve hot.

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Chicken Celery Soup

Ingredients:
2 cups macaroni, uncooked
½ k. chicken breast
6 cups water
1 cup onion, chopped
Celery leaves from stalks
1 med carrot, quartered
2 tsps. peppercorns
1 tsp. cornstarch
3 stalks celery, chopped
1 tsp. salt
½ tsp. pepper
2 cups full cream Milk

Directions:
Cook macaroni according to package directions; set aside.
Boil chicken with onion, celery leaves, carrots and peppercorns until tender.
Strain and set aside stock.
Debone chicken and flake; set aside.
Dissolve cornstarch in ½ cup chicken stock and bring to a boil; add celery stalks, salt, pepper, diluted cornstarch and milk.
Reduce heat; add cooked chicken and macaroni.
Simmer for a few minutes, or until the broth is slightly thickened.
Correct seasonings.
Serve hot.

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Braised Sharksfin Soup With Crab Coral

Ingredients:
15 gms crabmeat
15 gms crab coral
80 gms sharksfin, shredded
150 gms soup stock
1 tsp soy sauce
1 tsp Shaoshing wine
1 tsp potato starch
Salt & pepper to taste

Directions:
Steam the sharksfin 8 to 10 minutes.
Blanch the crabmeat and crab coral.
Pour the superior stock, add some soy sauce, Shaoshing wine, salt & pepper.
Place the crab meat and crab coral, then thicken the soup with potato starch.
Serve hot.

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Oven Roasted Lamb Loin with Chateau Potato and Brussels Sprouts in Cumin Sauce

Ingredients:
640 gms. lamb loin
1 k. chateau potatoes
300 gms. bruseels sprouts
100 gms. butter
50 mgs. cumin
300 ml. cream
100 ml. white wine
50 gms. onion, chopped
30 gms.parsley, chopped
Salt & pepper

Directions:
Season lamb loin with salt and pepper.
Heat oil in black pan.
Pan-fry lamb loin both sides until golden brown.
Put inside the oven until cooked.
Blanch in boiling, salted water.
When cooked, remove from heat and toss in soft butter, parsley, salt and pepper.
Blanch brussels sprouts in salted boiling water and toss in soft butter, salt and pepper.
Makes 4 servings.

Sauce:
Sauté onion and cumin in butter.
Deglaze in white wine till reduced.
Add cream and simmer until it reaches a sauce consistency.
Add butter and blend in osterizer.
Strain.

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Grilled Veal Chop with Parsley Potato and Vegetables

Ingredients:
180 gms. veal chops
1 pc. potato, large
20 gms. broccoli flower
20 gms. cauliflower
20 gms. carrots
60 gms. unsalted butter
10 gms. iodized salt
5 gms. ground white pepper
Parsley for potato, chopped
Parsley leaves for garnishing

Directions:
Season veal chops with salt and pepper and let stand for 5 - 10 minutes before grilling.
Meanwhile, prepare vegetables and blanch.
Set aside.
Cut potato in olive shape, blanch and set aside.
Grill veal chops 5-8 minutes on one side, and another 5-8 minutes on the other side. Keep warm.
Cook vegetables and potato on butter and season with salt and pepper.
Arrange veal chops in a plate, placing the potato sprinkled with chopped parsley on the left, and the vegetables garnished with parsley leaves on the right side.
Serve hot.

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Stir-Fried Baguio Beans with Minced Pork

Ingredients:
Baguio beans, sliced
Minced pork
Garlic
Cooking oil
Seasoning

Directions:
Sauté baguio beans together with the minced pork and garlic.
Add seasoning when cooked.

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Paella Verde (Green Vegetable Paella)

Ingredients:
4 tbsps. olive oil
1 tsp. garlic
12 pcs. tagalog onions
12 pcs celery
1 cup rice
3/4 cup pisto
2 cups broth
2 bundles pechay
20 pcs. olives
12 pcs. leak onions
1 cup green sauce

Decoration:
8 pcs. asparagus
8 pcs. eggplant
4 pcs. pimientos
2 tbsps. green peas

Directions:
In the olive oil, saute all ingredients except decorations.
In the olive oil, saute rice.
After a minute, add the pisto then broth.
Put the vegetables then add the green sauce (prepared on the spot using the blender) then put the decorations.
Cover and cook for 15 minutes in slow fire.

Green sauce:
Blend garlic, olive oil, green vegetables, salt, pepper and eggyolk.

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Kinilaw Na Guso (Marinated Seaweeds in Vinegar)

Ingredients:
180 gms guso (seaweeds)
1 cup vinegar
1 cup onion, chopped
2 pcs tomatoes, chopped
10 gms ginger, sliced
1 tbsp patis
Shredded green mango
Shrimp paste
Calamansi juice

Directions:
Clean the guso thoroughly.
Blanch in hot water.
Steam, drain and toss with the rest of the ingredients.

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Fresh Lumpia

Ingredients:
3 tbsps. cooking oil
1 tsp. achuete
2 cloves garlic
2 tbsps. fat
½ cup onion, chopped
¼ k. pork cubed
1 cup shelled shrimps, coarsely chopped
1-½ cups water
20 pcs. lumpia wrapper
1 cup potatoes, cubed
3 cups cabbage, shredded
2 cups string beans, cut into strips
1 cup garbanzos, cooked
¼ cup kintsay
4 bean curds
1 tsp. salt
2 tbsps. patis
20 lettuce leaves

For the lumpia sauce:
½ cups sugar
3 tbsps. cornstarch
¼ cup soy sauce
1-½ cups water

Directions:
To make the sauce:
Mix together sugar, soy sauce, and water in a small saucepan.
Dissolve cornstarch in ¼ cup water and add into saucepan.
Cook and stir to prevent lumps, till thickened.
Remove from heat and set aside.(Macerated garlic may be served with the sauce.)

Soak achuete in three tablespoons oil; set aside.
Melt fat in skilled and sauté garlic until light brown.
Add onions, pork and shrimps; sauté till well coated with oil.
Also, add water.
Cover and cook over medium heat until the pork is tender.
Add potatoes and cook for 5 minutes more.
Stir in the rest of the vegetables.
Remove achuete from oil.
Add oil into vegetable mixture.
Season with salt and patis.
Cook until all vegetables are done.
Scoop out and cool in a colander, allowing liquid to drain.
When cooked, wrap in lumpia wrappers individually with a leaf of lettuce showing at one end.
Serve with the sauce.

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Mini Ensaymada

Ingredients:
3 tsps. yeast
1 tbsp. sugar
½ cup lukewarm water
1-½ cups evaporated milk
½ cup butter
½ cup sugar
3/4 cup water
8 eggyolks
6-7 cups all purpose flour
½ cup butter
2 cups sweet ham, chopped
Grated cheese

Directions:
Dissolve yeast and sugar in lukewarm water; set aside.
Scald milk, butter, sugar and water; let cool and add the yeast mixture. Stir well.
Add eggyolks and mix until well-blended.
Sift flour into a bowl and add the yeast-milk mixture.
Beat with a wooden spoon until thoroughly blended.
Set aside and let rise until double in bulk.
Roll dough into a long cylinder and divide into equal pieces.
Roll out each piece thinly and brush the surface with butter.
Sprinkle with ham and grated cheese.
Roll as in jelly roll and form into a coil.
Place in greased ensaymada molds and let rise for another hour or until double in bulk.
Bake at 375ºF for 2 minutes.
Brush top with butter, sprinkle with sugar and grated cheese.

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Salted Fish Fried Rice

Ingredients:
4 tablespoons cooking oil
1/2 cup chopped onion
1/2 cup chopped boneless daing
1/2 cup green peas
1/3 cup chopped carrot
4 cups cooked rice
1 beaten egg
1 tsp. white pepper

Directions:
Saute onion and daing in hot oil.
Add green peas and carrot; stir fry for a few minutes.
Add rice, egg and pepper.
Continue stir frying until cooked.

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Banana Pancake

Ingredients:
200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground
1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice

Directions:
Pre-measure all dry and wet ingredients.
Mix until well blended and smooth.
Ladle per order and according to desired choice of stacks.

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