Baked Prawns

Ingredients:

15 pcs. large prawns
bar of butter
bar of cheese quickmelt
cup garlic, chopped
fresh lemon juice

Procedure:

Mix all the ingredients. Wash prawns. Arrange in flat baking sheet and let it be frozen for 1 hour. Remove the prawns and slice at the upper back part. Remove the green parts on the back of the prawns. Put the mixed ingredients in the upper back. Make sure it is full. Bake at 375 degrees until it becomes pink in color and is ready to eat.

Thai Tom Yum Soup

Ingredients:

1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning

Procedure:

1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.

Variations:

A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.

Cook It Easy! Recipe For Kare-Kare

Ingredients:

1 pack knorr Cook it easy! Kare-kare Recipe Mix
1/2 kg oxtail/beef meat/pork pata, cut into serving pieces
2 tbsp cooking oil
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup string beans, cut into 2" length
1 cup pechay
1 cup (about 250ml) water

Procedure:

1. Boil meat in 5 cups water until tender. Remove from the broth and set aside. Add eggplant and string beans in the ramaining broth and cook for 2 minutes. Drain and set aside.
2. In another pan, saute' the garlic and onion in oil until golden brown. Add the pre-cooked meat and saute' until slightly brown.
3. Add 1 cup water, then completely dissolve Knorr Cook It Easy! Kare-Kare Recipe Mix. Bring to boil with constant stirring. Add pechay and the pre-cooked vegetables. Simmer over low fire until pechay is cooked (1 minute). Serve.

Chocolate Refrigerator Cake

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/2 cup all-purpose cream
5 tbsp cocoa powder
1/2 tsp vanilla extract
14 pcs lady fingers

Procedure:

1. In a bowl, beat butter. When soft, add sugar gradually.
2. Add all-purpose cream alternating with cocoa powder.
3. Blend well.
4. Add Vanilla.
5. Line waxpaper in freezermate medium 2. Spread a thin layer of chocolate cream mixture. Top with lady fingers. Arrange alternating layers of chocolate mixture and lady fingers. Last layer must be the chocolate cream mixture.
6. Chill in the refrigerator for at least 1 hour.
7. Unmold Refrigerator Cake into serving platter. Peel off wax paper.

Variations:

May replace lady fingers with mamon tostado, chiffon cake. Sprinkle with confectionery sugar. May be topped with grated chocolate bars, cherries or strawberries.

Bitter Melon Salad

Ingredients:

1/2 kg ampalaya(bitter melon) seeded, sliced thinly
1/4 cup rock salt
3 tbsp white sugar
1/4 cup vinegar
1/4 tsp iodized salt
1/8 tsp ground black pepper
1/4 tsp sesame oil
1 pc tomato. sliced
1/2 pc onion, sliced

Procedure:

1. Mix ampalaya with 1/4 cup rock salt. Let stand for 30 minutes.
2. Mix together sugar, vinegar, salt, pepper, and sesame oil.
3. Squeeze the ampalaya. Wash and drain in the strainer.
4. Transfer drained ampalaya in a bowl.
5. Pour vinegar mixture, seal the bowl and toss well. Chill.
6. To serve, arrange in a bowl. Top with tomatoes and onions.