Pita Bread

(Pita is flat, round known as the Syrian, Greek or Middle Eastern flat bread. Butter is not an ingredient of pita, instead it is used in the bread.)

Ingredients:
½ tbsp. active dry yeast
3/4 cup lukewarm water
1 tsp. salt
½ tbsp. olive oil
2 cups whole wheat flour
1 cup bread flour

Directions:
In a large bowl, mix yeast in ½ cup warm water.
When completely dissolved and foamy.
Stir in the remaining water mixed with salt and olive oil.
Mix well, then stir in the flours, holding back a little on whole wheat flour.
Turn the dough out on top of the floured surface and knead for about 10 minutes, adding more flour as necessary to make a firm and elastic dough.
Put the dough on a large, lightly floured surface and roll into a long cylinder, then cut into 6 equal portions.
Form each into a ball, let rest for 5 minutes.
With a heavy rolling pin, roll each ball flattening to a disk.
Cover with plastic cling wrap.
Let rest for 30 minutes.
Bake for 6 minutes at 500ºF.

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Paella de Pato (Duck Paella)

Ingredients:
100 gms. duck portion
3 tbsps. olive oil
1 cup rice
¼ cup pisto
2 cups broth
Pinch of saffron
Salt & pepper

For the garnish:
½ tbsps. snails (escargot)
12 pcs. green olives
2 slices orange

Directions:
Saute rice in olive oil, put pisto and broth.
Put saffron, making sure that the broth is boiling and continue cooking.
Add the duck and arrange.
Continue boiling in strong fire and put the garnish (escargot), cover and cook for 15 minutes in slow fire.
Serves 2.

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Ilocos Pinakbet

Ingredients:
2 tbsps. cooking oil
1 tbsp. garlic, finely minced
½ cup onion, finely chopped
750 gms. pork, diced
5 pcs. ginger
4 pcs. ripe tomatoes, cubed
½ cup shrimp paste (bagoong alamang)
½ cup water
3 pcs. eggplants, sliced
2 cups squash, sliced
300 gms. okra
300 gms. sitaw
Salt & pepper to taste

Directions:
Heat the oil in a saucepan and sauté the garlic and onion.
Add the pork.
Stir and cook for 15 minutes.
Add the ginger and tomatoes and cook for 10 minutes.
Add the shrimp paste and stir for 3 minutes.
Add the water and bring to a boil.
Add the eggplant, squash, okra and sitaw.
Simmer for 15 minutes.
Season with salt and pepper if desired.

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Adobong Pusit

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove ink bag and dilute in:
1/2 cup water
3 tbsps. Mama Sita's Coconut Nectar Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped
1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Mama Sita's Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:
In a small saucepan, combine the squid, Mama Sita's Coconut Vinegar, and water.
Bring to a boil and simmer until tender.
Sauté ginger, garlic, onion, and tomatoes in cooking oil.
As the tomatoes start to wilt, add the squid mixture and stir-fry.
Pour in the rest of the ingredients and simmer for 5 minutes.
Serve hot with rice.

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Beef Stew Pasta

Ingredients:
6 cups spaghetti pasta, pre-cooked
2 tbsps. parsley, chopped

For the beef stew:
½ cups olive oil
1 cup celery, sliced into 2"-sticks
1 cup carrots, sliced into 2"-sticks
1 cup white onions, quartered
2 pcs. bay leaf
600 gms. beef brisket, cut 1-½:-cubes
2 cups marinara sauce
2 ltrs. water
Salt
Pepper

Directions:
Place all the ingredients (except salt and pepper) in a stock and bring to a boil and simmer until the beef is fork tender for about 2 hours.
Do not season with salt and pepper until beef is tender.
If needed, add more water to the stew.
When the stew is ready, just place the pasta in a pasta bath and drain the pasta well and place pasta in serving bowl.
Top the pasta with the beef stew and garnish with chopped parsley.

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Fillet of Maya-Maya with Sweet-Sour Ginger Sauce

Ingredients:
½ k maya-maya, fillet but skin-on, sliced into big pieces with equal thickness
Rock salt
¼ inch ginger, peeled and crushed

For the escabeche sauce:
Pre-mix in advance...
250 ml. pure sukang tuba
250 ml. water
90 gms. sugar
15 gms. rock salt
1 pc. green sili, long

Directions:
Season fillet with rock salt then set aside.
Heat oil in a frying pan then add fish, skin side down.
Slightly brown the fish then turn over.
When fish is half cooked, remove from pan and set aside.
Brown the garlic in the same pan then add the ginger and brown too, without burning the garlic.
Push the ginger and garlic to the side of the pan then add the fish.
Add the sauce and bring to a boil without stirring.
Add the sili.
Cook the fish in the sauce until done and simmer the sauce until the vinegar is cooked and the sweet and sour balance is achieved.

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Banana Cake with Caramel Topping

Ingredients:
1 (230 gms.) pkg. oven toaster banana cake mix
3 tbsps. cooking oil
4 tbsps. water
2 bananas, ripe & mashed
1 med. egg

For the caramel topping:
½ cup brown sugar
¼ cup evaporated milk
1/3 cup butter
½ cup nuts, chopped

Directions:
Preheat oven to 350ºF.
Grease and line a 6"-round pan.
Combine cake mix, oil, water, banana and egg in a bowl.
Beat with a wooden spoon until smooth, about 50 strokes.
Pour mixture on prepared pan and spread evenly.
Bake for 30 to 35 minutes or until toothpick inserted at the center comes out clean and dry.
Cool.
Combine all ingredients for the topping and let boil for three minutes until thick.
Spread over cake; let cool.
Note: If using an oven toaster, follow procedure written at the back of the box.

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Adobong Manok (Chicken in Savory Sauce)

Ingredients:
3 cups chicken or pork, cut into serving pieces
1 pouch Mama Sita's Savory Sauce (Adobo) Mix dissolved in 1/4 cup water

Directions:
In a casserole, combine the meat and the dissolved Mama Sita's Adobo (Savory Sauce).
Mix.
Cook over medium heat.
When the sauce starts to boil, lower the heat and simmer.
Stir once in a while to prevent the sauce from sticking to the pan.
Continue cooking until the meat is tender and the sauce is slightly thick.
Remove from heat and serve with steamed rice.

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Chilled Mango Pudding

Ingredients:
200 gms. fresh mango puree (from 1 pc. ripe mango)
1/4 cup full cream milk
1/2 cup refined sugar
1 tbsp. unflavored gelatin
1/4 cup water
1/4 cup butter, melted
1 cup all purpose cream, chilled
1/4 cup small sago, cooked

Directions:
Combine mango puree, milk and sugar in a bowl.
Whisk and blend well until sugar is dissolved.
Set aside.
In another bowl, combine water and gelatin. Let stand for 5 minutes then heat mixture until gelatin is dissolved.
Mix in butter, blend well. Blend in gelatin mixture with mango mixture.
Whip cream until stiff and fold into mango mixture.
Mix well.
Fold in sago.
Pour into 5 dessert glasses and chill.
Serve with sliced mangoes and added cream on top.
Makes 5 servings.

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Asian Chicken Salad

Ingredients:
3 cans chicken chunks in water, drained
300 gms. mixed lettuce greens
1 pc. red bell pepper, thinly sliced & blanched
1 cup jicama (singkamas), sliced into thin strips
1 cup mango balls
½ cup wanton wrapper, cut into thin strips & then deep fried

For the ginger soy vinaigrette:
¼ cup soy sauce
½ cup rice wine vinegar
¼ cup corn oil
1/3 cup sugar
2 tbsps. sesame oil
2 tbsps. sesame seeds
1 tbsp. ginger, minced

Directions:
Wash lettuce and pat dry.
In a salad bowl, combine lettuce, red bell pepper, jicama and mangoes.
Top with chicken chunks and fried wanton.
For the vinaigrette, combine all ingredients in a jar.
Shake very well.
Drizzle on top of the salad greens.
Makes 4-5 servings.

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Adobong Bulalo

Ingredients:
4 pcs. beef knuckles, sliced approximately 180 gms. each
100 ml. soy sauce
80 ml. Vinegar
40 gms. garlic
3 pcs. chili finger
1 pc. bay leaf
Salt to taste
Water as needed
50 ml. cooking oil

Directions:
Season beef with salt.
Heat oil in a pan.
Sear both sides of beef.
Remove oil, pour vinegar, soy sauce, water, chili, garlic and bay leaf.
Simmer until beef becomes tender.
Serve hot with pickled papaya.

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