Leche Flan

Ingredients:
2 oval leche flan molds of 2 cups capacity each
2/3 cup granulated sugar for the pans
4 whole eggs
4 egg yolks
1 tall can condensed milk (1-2/3 cups)
1 tall can evaporated milk (1-2/3 cups)
½ tsp. rind of lemon or lime, grated
Steamer, half-filled with water
Aluminum foil

Directions:
Caramelize sugar in a non-stick pan set over high fire.
Lower fire when sugar is caramel-colored.
Tilt pan to even out caramel; pour on oval molds.
Put remaining ingredients in a bowl and mix lightly.
Strain over caramel-lined pans.
Double up foil and cover molds with a 1"-overhang on the sides.
Crimp edges to seal well.
Steam over medium heat for 35 to 40 minutes.
Cool, remove foil and loosen edges of leche flan with metal spatula.
Put serving platter on top; invert.
Serve cold.

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Chicken with Gravy

Ingredients:
1 k. chicken, cut into 9 pieces (you may use 1 k. drumstick or any of your favorite chicken cut)
1 big head garlic, crushed with skin on
¼ cup soy sauce
2 tbsps. sinigang powder mix (gives a better flavor than calamansi)
1 tsp. rock salt
1 tsp. ground peppercorn

For dredging:
1 cup all purpose flour
1 egg, slightly beaten
1-½ cups sprite or beer

For the gravy:
¼ cup all purpose flour
¼ cup oil (used for frying the chicken)
1 pc. chicken cube
2 cups water
1 tbsp. soy sauce
¼ tsp. ground pepper
½ cup button mushrooms, chopped (optional)

Directions:
Mix well the garlic, soy sauce, sinigang mix, salt and pepper.
Marinate the chicken pieces in the mixture for 1 hour (or preferably up to eight hours) in the refrigerator.
Mix thoroughly dredging ingredients in a bowl.
Coat the chicken with all purpose flour then dredge well in flour-Sprite-mixture.
Heat 4 cups canola oil in a deep pan.
Lower fire before adding 4 to 5 chicken with fork, cook until nicely brown and blood is black when tested with fork.
Drain on paper napkins.

To make gravy:
Put all ingredients in a pan except pepper and mushroom; mix with wire whisk until boiling. Season with pepper, then mushrooms if desired. Serve with chicken, garnish with parsley or spring onions.

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Ginumis

Ingredients:
¼ cup small white sago or tapioca
2 tbsps. panutsa syrup
1/8 cup coconut milk
1 tsp. pinipig
2 scoops ice, crushed

Directions:
In a glass, put white sago, panutsa syrup and coconut milk.
Add the crushed ice.
Top with pinipig.

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Beef and Peppers

Ingredients:
1/4 cup flour
1/2 tsp. garlic powder
1 cup beef tenderloin, cut into cubes about 2"-thick
2 tbsps. cooking oil
1 cup chili sauce
1/2 cup wine vinegar
1/4 cup brown sugar, packed
2 tbsps. worcestershire sauce
2 tsps. salt
2 tsps. prepared mustard
2 pcs. onion, sliced into thick rings
2 pcs. green bell pepper, cut into cubes
2 pcs. red bell pepper, cut into cubes

Directions:
Combine flour and garlic powder.
Dip beef tenderloin in the mixture to coat both sides.
Heat oil in large skillet.
Add tenderloin and brown well on both sides.
Drain off any excess fat.
Combine chili sauce, vinegar, sugar, Worcestershire sauce, salt and mustard and pour over tenderloin.
Cover and simmer for 45 minutes or until tender.
Lay an onion slice on each tenderloin and spinkle green and red bell pepper cubes over all.
Cover and continue cooking until very tender.

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Caesar Salad Pinoy Style

Ingredients:
½ k. letsugas Tagalog
1 tbsp. oil
½ cup Chinese ham, diced
2 pcs. pan de sal
1 tbsp. margarine
¼ cup quezo de bola, grated
For the dressing:
1 tsp. garlic, chopped
2 pcs. eggyolk
2 tbsps. bagoong balayan, mashed & strained
½ tsp. calamansi juice
1 tsp. mustard
3/4 cup corn oil
¼ tsp. black pepper, freshly ground
¼ tsp. salt, iodized
1 tsp. worcestershire sauce
2 tbsps. quezo de bola, grated

Directions:
Separate letsugas Tagalog leaves.
Wash in running water.
Shake to remove excess water.
Pat dry.
Cut into two the length of the leaves.
Chill.
In a saucepan, heat the oil.
Add the Chinese ham and sauté until crisp.
Set aside.
Cut the pan de sal open.
Spread margarine on each open half.
Cut into cubes.
In the same pan used in the Chinese ham, stir fry the bread cubes until crisp.
Set aside.
Combine crushed garlic with strained bagoong balayan, calamansi juice and mustard. Mix well.
Blend in egg juice and mustard.
Mix well.
Blend in eggyolk.
Pour oil into the egg mixture gradually, blending well after each addition.
Season with salt and pepper.
Add Worcestershire sauce and grated quezo de bola.
Pour a little amount of dressing into the chilled letsugas Tagalog.
Toss leaves gently to coat well with dressing.
Transfer to individual plates.
Top with sautéed Chinese ham, pan de sal "croutons" and grated quezon de bola.

(Variation: Letsugas Tagalog may be replaced with other lettuce varieties in season. Pan de sal may be replaced with sliced bread.)

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Hopia de Piña

Ingredients:
For the filling:
500 gms. crushed pineapple in heavy syrup
250 gms. sugar
150 gms. light syrup
For the outer crust:
500 gms. all-purpose flour
90 gms. sugar
270 gms. water
1 tsp. salt
2 pcs. eggyolks

For the paste for the crust:
375 gms. soft flour
200 gms. butter or lard
For the eggwash:
1 pc. egg

Directions:
To prepare the filling:
Combine all ingredients and cook over medium heat for 25 to 30 minutes or until sticky and almost dry; set aside.
Cool or refrigerate.

To prepare the outer crust:
Place flour on a flat surface and make a well in the center and knead.
Make sure dough is still underdeveloped (dough is soft and breaks easily).
Set aside.

To prepare the paste for crust:
Mix ingredients for paste.
Set aside.
Fluff down the outer crust dough.
With the aid of a rolling pin, form dough into a rectangle that is ½" -thick.
Spread paste on the surface of the outer crust dough.
Fold one end of the dough going towards the middle.
Fold the other end going to the same direction.
Flatten to ½" -thickness again using the rolling pin.
Repeat 2 more times then divide dough into 3 pieces.
Form each piece into a "baston" then cut into 20-gram equal portions.

Flatten each dough piece and place 10-gram filling.
Mould.
Brush with eggwash.
Bake in a preheated oven at 350ºF for 25 to 30 minutes.
Makes 70 pieces.

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Grilled Bulgan (Seabass)

Ingredients:
Bulgan (seabass), cleaned & split in the middle
Achara

For the marinade:
Calamansi juice
Salt
Pepper
Garlic
Tanglad (lemongrass)

Directions:
Mix the marinade mixture.
Marinate the fish for an hour.
Grill the fish until done.
Serve with achara.

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