Leche Flan

Ingredients:

6 tbsp sugar
4 pieces whole eggs
4 pieces egg yolks
2 cans condensed milk
2 cans water (use the milk can to measure)
1 tsp lemon rind, grated
1 tsp vanilla

Procedure:

1. Caramelize 2 tbsp sugar in 3 llaneras. Set aside.
2. In a bowl, beat eggs slightly. Add condensed milk and water, then mix thoroughly. Add lemon rind and vanilla.
3. Pour mixture in llanera coated with caramelized sugar. Cover with aluminum foil.
4. Steam or bake for 45 to 60 minutes in a preheated oven at 325F or until done.

Caldereta de Cabrito (Goat Meat Stew)

Ingredients:

1 kilo Goat meat
1 bottle red wine
2 tbsp olive oil
1/2 tsp chopped garlic
1 pc. big onion, sliced
1/3 cup tomato paste
3/4 cup brine of green olives
1/2 cup tomatoes, boiled, peeled, seeded, and chopped finely
a dash of paprika picante
1 tbsp grated cheese
1 tbsp bread crumbs
10 pieces green olives
2 slightly roasted green and red bell peppers, sliced
salt and pepper to taste
2 tbsp brandy
1 tbsp sherry

Procedure:

1. Marinate goat meat in red wine for half a day.
2. Boil meat in water until tender. Reserve stock.
3. In olive oil, saute garlic and onion. Brown the meat. Add tomato paste, olive brine, and tomatoes. Simmer until meat is tender. Season with paprika. If sauce reduces, add goat stock and wine.
4. Thicken sauce with cheese and bread crumbs. Add olives and peppers. Season with salt and pepper. Add brandy and sherry. Simmer until cooked.

Putanesca

Ingredients:

500g Spaghetti noodles
Olive oil
3 pcs. Anchovies
Chopped Garlic
Chopped Onion
1 cup Chopped Fresh Tomatoes
1 can Black Olives
1 can Sliced Mushroom
1 cup Tomato Sauce
1 tbsp Chili Flakes
2 tbsp Fish Sauce
salt and pepper to taste
Grated Cheese


Procedure:

Melt the anchovies in olive oil. Saute onion, garlic, olives, sliced mushroom, and fresh tomatoes. Add salt and pepper, tomato sauce, fish sauce, and chili flakes. Let it simmer for 5 minutes. Add sauce to spaghetti noodles; toss with tongs to combine. And top with grated cheese.

Chicken Fingers

Ingredients:

1 kg Chicken breast fillet, cut into 3-inch long wide strips
1 (75g) pouch Del Monte Quick n Easy Breading Mix

Procedure:

1. Roll chicken strips in breading mix until all pieces are well coated.

2. Deep fry chicken strips until golden brown. Drain on paper towels before serving.

Makes 10 servings

Macaroni and Tuna Casserole

Ingredients:

150 grams Elbow Macaroni, cooked
6 cloves garlic crushed
1 pc medium onion, sliced
2 tbsp butter
1 can tuna chunks in oil or brine (184g), drained
1/2 cup canned button mushrooms, sliced
1 pc med. red bell pepper, diced
1 pouch Del Monte spicy Tomato & Cream Sauce (200g)
2 tbsp grated parmesan cheese
1/2 cup grated cooking cheese

Procedure:

1. Saute garlic and onion in butter for 2 minutes. Add tuna, mushroom and bell pepper. Saute for 3 minutes. Add del monte spicy tomato & cream sauce. Remove from flame.

2. Combine macaroni and parmesan cheese. Arrange in pan. Pour sauce mixture. Top with grated cheese. Bake or boil until cheese melts.

Makes 5 servings.

Pork Binagoongan

Ingredients:

600g pork picnic (kasim), cut into small chunks
3 to 4 tbsp shrimp paste (bagoong alamang)
1 (200g) pouch tomato sauce
2 finger pepper (siling haba), sliced


Procedure:

1. Saute pork chunks, bagoong, and sili in 1 tbsp oil for 8 minutes. Add tomato sauce. Saute for 3 minutes.
2. Add 1/2 cup water. Simmer over low heat for 30 to 40 minutes or until the pork is tender, stirring occasionally. Serve with rice, if desired.

Makes 5 servings

Sisig

Ingredients:

3 cloves garlic, sliced and fried to brown (reserve oil)
350g pork head and ear
1 tbsp soy sauce
1/4kg tuna steak, deboned and chopped
1 tsp calamansi juice
1 finger pepper (siling haba), seeded and sliced
2 birds eye chilis (siling labuyo), sliced
1 (200g) pouch Del monte sauce sulit tomato sauce with sarap liver spread


Procedure:

1. Boil pork for 1 hour or until tender. Chop, then season with soy sauce and 1/8 tsp pepper. Drain and reserve any marinade.
2. Sprinkle fish with calamansi juice. Set aside.
3. In reserved garlic oil, saute pork, siling haba, and siling labuyo for 5 minutes. Season with 1/3 tsp iodized salt, and 1/8tsp pepper.
4. Add fish and marinade, then saute for 2 minutes.
5. Add Del monte tomato sauce. Cook, stirring constantly, for 10 minutes or until slightly dry. Top with fried garlic if desired.

Makes 5 servings.

Orange Ginger Chicken

Makes 4 servings.
Cooking time: 10 minutes


Ingredients:

3/4 Cup of orange juice
3 Tbsp soy sauce
1/2 Tbsp ginger, grated

1/2 Kilo chicken breast fillet
1 Pack ginisa mix
3 Cups cut-up vegetables, such as sliced onion, sugar snap peas, and bell pepper strips
1 Tbsp honey
1 Tsp cornstach

Beef and Vegetable Stir-fry

Beef and vegetable stir fried is one healthy and delicious dish you can think of. Preparing this dish is not difficult.

Ingredients:

1/2 kilo sirloin steak, cut into thin strips
1 cup water
2 tsp cornstarch 2 tbsp soy sauce
1 tbsp oil
1 pack ginisa mix
3 cups assorted vegetables, such as chopped young corn, sliced button mushrooms, red bell pepper strips, and snow peas.

Stir-fried Chicken and Vegetables

Ingredients:

1/2 kilo chicken breast fillet, cut into strips
3 cups bean sprouts or togue
1 medium carrot, julienned
1 can button mushrooms, sliced
2 tbsp oil
1 pack ginisa mix
2 tbsp soy sauce
1 tbsp sesame oil

Beef and Broccoli

Ingredients:


1/2 kilo sirloin steak, cut into thin strips
2 cups broccoli florets
2 tbsp vegetable oil
1 pack ginisa mix
a dash of red chili flakes
1 pack beef and herb gravy mix, prepared according to package directions

Pineapple Fried Rice

Ingredients:

 

1 pc (1/3 cup) chinese chorizo, diced
1/2 head garlic, finely crushed
1 pc small onion, chopped
1 pc small carrot, chopped
100 g medium shrimps, peeled and sliced
1 pc egg, beaten
1-1/2 tbsp fish sauce
1 can (234g) pineapple tidbits, drained
80 g cabbage, finely shredded
3-1/2 cups cooked long grain rice

Mandarin Orange and Walnut Surprise

Ingredients:

 

1 cup crushed graham crackers
1/4 cup walnuts or cashew nuts, finely chopped
1/4 cup unsalted butter or margarine, melted
2 cups fresh milk or skim milk
1/2 cup cornstarch
2 egg yolks
3/4 cup sugar
1-15 oz can mandarin orange segments, drained, chop half of contents, reserving half for garnishing and cherries.

Cream Cheese Penne Pasta

Ingredients:

300 g penne pasta
1 bar magnolia cream cheese (225gm., softened)
3 tbsp cooking oil
3 tbsp garlic, minced
1 cup red and green bell pepper, chopped
1 cup canned button mushroom, drained and sliced
1/4 cup black olives, drained and sliced
1/4 cup white wine
3 cups chunky tomato sauce
1 1/2 tbsp salt
1 1/2 tsp ground pepper
1/tsp oregano
1 tsp dried basil
1 cup cheddar cheese, grated

Procedure:

Claudine's Salpicao

Ingredients:

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
1 pack knorr real sarap (7gm)
1/4 cup liquid seasoning
1 pc green sili, medium sized
1/4 cup oil

Marinade:

1/4 cup liquid seasoning
1/4 cup soy sauce
2 tsp garlic, crushed
1/4 tsp ground black pepper

Procedure:

1. In a bowl, marinade the tenderloin or sirloin with knorr real sarap mix, soy sauce, liquid seasoning, chopped garlic and pepper for 15 to 20 minutes.
2. Heat oil in a pan, add garlic and marinated beef (make sure to squeeze excess sauce from the beef).
3. Cook the beef until light brown then remove from pan. Using the same pan, put the excess marinated sauce and let it simmer for another 3 to 5 minutes.
4. Serve while hot.

Italian-Style Pizza

For the dough:

4 cups all-purpose flour
pinch of salt
1 tsp active dry yeast (or instant yeast)
1 tsp sugar
1 1/2 cups warm water
2 tbsp olive oil

For the sauce:

1 tbsp olive oil
3 cloves garlic, crushed
750 grams (3 cups) tomato sauce
salt and pepper
1 tsp dried oregano
1 tbsp honey vinegar

For the toppings:

1 jumbo hotodg, sliced diagonally
2 pieces cooked ham, sliced into squares
2 pieces salami, sliced into bite-sized pieces or use pepperoni
1 small green pepper, cut into circles
6 mushrooms, each cut into 4 (or 6 if mushrooms are large)
1 small onions, cut into half moons
50 green olives, each cut into 3's

Make the dough:

1. Sift the flour with salt and set aside. In a bowl, add yeast and sugar to the water.
2. Let stand for about 10 minutes or until the mixture becomes frothy.
3. When mixture is ready, make a hole in the flour. Gradually add the yeast, sugar, water mixture and olive oil.
4. Mix well with your hands until dough is smooth and stringy. Roll the dough into a ball.
5. Sprinkle the dough with additional flour. Place in a bowl and cover with plastic wrap. Let it stand for about 1 1/2 hours or until the dough doubles in size.
6. Divide each dough into six equal pieces. With a rolling pin, roll out each piece into a round, saucer-sized crust.

Make the sauce:

1. In a large skillet, heat oil and saute' garlic.
2. Add tomato sauce and remaining ingredients. Let simmer until slightly thick. Remove from heat and set aside.

Assemble and put the toppings:

1. Pre heat oven to 220'C (425'F). Knead the prepared dough to the desired thickness. Shape into six pizza crusts the size of a small plate.
2. Divide the sauce and the toppings among the crusts and bake for about 10 minutes.

Makes 6 servings

Chicken Liver Pate

Ingredients:

2 kilos chicken liver
1 370 gram can evaporated milk
500 grams (2 cups) butter
8 tsp oil
1 medium onion, chopped
1 1/2 tbsp garlic, crushed
1 medium size apple, chopped
2 tsp dried thyme, plus additional for garnish
1/3 cup brandy
4 tsp white wine or apple juice
8 eggs
salt and pepper
melted butter for covering finish product
4 bay leaves, each cut into 2

Procedure:

1. Trim the liver, removing its remaining hearts and the thread-like white covering. Soak livers in milk overnight.
2. Remove livers from refrigerator. Drain and allow to reach room temperature.
3. In a skillet, heat butter and oil. Saute' onions, garlic, apple, and thyme without allowing mixture to color.
4. Pour in brandy and flambe' by carefully touching a lighted match or candle to the sauteed mixture. (before flambeing, be sure to keep face and hands far from the pan to avoid getting burned from the flame.) Pour in the white wine or apple juice to douse the flame.
5. Simmer for a few seconds to remove excess liquid, but do not allow mixture to go dry. Remove from heat and let cool.
6. In a blender, process liver with the eggs and butter miixture. Season with salt and pepper. Note: when adding the butter mixture, skim from the top. Do not add the liquid at the bottom. Strain through a strainer if necessary.
7. Spoon into ceramic containers or heatproof plastic tubs. Bake at 100-120'C in water bath, 25-30 minutes for small containers, 40-50 minutes for big containers. (Better slow and longer, than too fast.)
8. Remove from oven and allow to cool. Cover with extra melted butter.
9. Garnish each container with a sprinkle of thyme and a piece of bay leaf. Refrigerate when cooled.

Makes 8 containers

Achara

Ingredients:

2 large green papayas, shredded into thin flat pieces
coarse salt
3/4 cup vinegar
3/4 cup brown sugar
dash of ground black pepper
6 native onions, chopped
1 knob ginger, diced small and thinly
1 red bell pepper, sliced into half-inch silvers
dash of salt

Procedure:

1. Mash the papaya in salt. Rinse under running water and squeeze liquid off. Mix papaya with remaining ingredients and allow to ferment in a large bowl.
2. Keep at room temperature (outside the refrigerator) for at least four days. Spoon into clean bottles. You can pretty-up the bottle with colored paper and/or ribbons.

Look for unbranded bottles (about 150 ml capacity) to use for packaging.
Makes 5 bottles.

Buko Salad Ice Sticks

Ingredients:

1/2 cup condensed milk
1 pack (250ml) Nestle all Purpose Cream Buko Flavor
1 cup fresh buko strips
1/2 cup crushed pineapple
1 cup chopped gulaman (color and flavor or your choice)
1 cup buko juice

Procedure:

1. Combine all ingredients in a bowl.
2. Transfer into small plastic bags or ice candy bags or desired molds. Freeze until set.

Mini Bangus Bathed In Olive Oil

Ingredients:

1 1/2 cups olive oil
1 1/2 cups vegetable oil
1 1/2 tbsp sweet pickle relish
3 gherkins (whole pickles), thinly sliced diagonally
15 green olives, each cut across into 3 (preferably pimiento stuffed)
1 1/2 tbsp soy sauce, or to taste
1/2 cup wine (you can use any left-over wine to cut cost)
pinch of salt
dash of ground pepper and peppercorns
2 bay leaves, each torn into 3 pieces
2 kilos fresh small bangus, cleaned but not scaled nor cut

Procedure:

1. In a pressure cooker, mix all ingredients except the fish.
2. Blend well then arrange the bangus on top, making sure the liquid covers the fish. Otherwise, add part of the liquid from the green olives.
3. Seal cooker and place on high heat. Be sure not to put the safety pressure valve (black cap) yet.
3. When cooker starts to whistle, put the cap and lower the heat. Cook for at least one and half hours.
4. Remove from heat. Bathe the cooker in water or let it cool. This will take time, but never be impatient and open it to prevent hot steam from spewing.
5. When cool, open cooker. Carefully arrange three pieces of the fish into each of seven plastic containers or jars. Spoon enough sauce and remaining ingredients into each container, distributing evenly.

Makes 7 packs

You can combine olive oil with vegetable (or canola or palm) oil without sacrificing flavor. Or you may use pomace olive oil.