Filipino american cookbook by Dave S Smith

Filipino American Cookbook Our Filipino immigrant ancestors, friends, family left a most beautiful land to journey here. The Philippine archipelago consists of 7,100 islands, which stretch 1,152 miles! Most of these are mountainous islands surrounded by coral reefs, the largest being Luzon where the capital of Manila is located. The peoples of the Philippines come from diverse ethnic backgrounds, the result of migration from Malaysia, Indonesia, and China. They had little or no contact with the West for years. In 1521 it happened. The Spanish really got around in those days and they took on just about everybody and anybody. Ferdinand Magellan reached the island of Samar and claimed the whole archipelago for Spain and the Roman Catholic Church. When Philip II came to the Spanish throne in 1565 he established a colonial rule that lasted three hundred years. That is a long time for a people to be used for the benefit of another nation. The Spanish and the Roman Church controlled the government, education, and vast estates. All for Spain! Following the Spanish-American War, control of the islands passed to the United States through the Treaty of Paris in 1898. This relationship lasted for forty-seven years. Eventually the legislative powers were shifted to the Filipino people and the country became a commonwealth. Following World War II the Philippines were declared independent and by 1955 they were seen as a model of democracy in Asia. During this period one Ferdinand Marcos was elected senator in 1949. In 1966 he was elected president. Marcos increased his power in 1972 by declaring martial law and he ruled on in the midst of extraordinary greed and corruption. Since he was elected to the senate in 1949 I must assume that he was up to his neck in the pork barrel. It was obviously his own disregard for his people that led to his downfall in the eighties. During this time Filipino immigration to the United States was on the increase because many opponents of Marcos felt compelled to flee. Poverty was also a motivator, of course. But these were not the first Filipino visitors to America. Early in the twentieth century the first American civil governor of the islands, William Howard Taft, encouraged young men to come to the United States for their studies. Some fourteen thousand students had come by 1938, were educated here, and then returned to their homeland. During this same time the largest ethnic immigrant group working in the Hawaiian fields was Filipino. They are still there, though plantation life is not at all what it once was. Later immigration to the United States brought hotel, restaurant, and domestic workers. And in reaction to the Marcos regime many people came here for simple economic reasons. Most were technical workers or professionals, in particular, medical personnel. Their situation was very different from that of their countrymen who preceded diem. Professional or otherwise, between 1965 and 1974 only Mexico sent more immigrants to the United States. I came to fall in love with the life syle and food while traveling back and forth from

Altantic City, NJ to New York there were lots Pinay go to work there too. That is why I have to find my lovely wife this is for you my love.

Table of Contents Chapter 1: Beverages Chapter 2: Beef Chapter 3: Chicken Chapter 4: Pork Lechon Chapter 5: I SEAFOOD Chapter 6: Veggies Chapter 7: Filipino dishes Chapter 8: Breakfast Chapter 9: Salads / Dressings Chapter 10: Soups / Stews Chapter 11: Sweet&Desserats Chapter 12: Condiments and sidedishes are used in Philippine cuisine.

1 11 43 54 76 104 111 114 149 152 167 219

Chapter 1: Beverages

Due to the tropical climate, chilled drinks are popular. Stands selling cold fruit drinks and fruit shakes are common. Tropical fruit drinks one encounters include those based on dalandan (green mandarin), suha (pomelo), pinya (pineapple), banana, and guyabano. The shakes usually contain crushed ice, evaporated or condensed milk, and fruits like the perennially popular mango. Other fruit flavors are melon, papaya, avocado, watermelon, strawberry, and durian, to name but a few. Other chilled drinks include sago't gulaman a flavored iced-drink with sago pearls and agar gelatin with banana extract sometimes added to the accompanying syrup; fresh buko juice, the water or juice straight out of a young coconut via an inserted straw, a less fresh variation of which is made out of bottled coconut juice, scraped coconut flesh, sugar, and water; and calamansi juice, the juice of Philippine limes usually sweetened with honey, syrup or sugar. Hot drinks: There are some commonly known variations of tea in the country. Pandan iced tea made is made with pandan leaves and lemongrass. Salabat, sometimes called ginger tea, is brewed from ginger root. There is also coffee. Coffee from the cool mountains of Batangas is known as kapeng barako. Tsokolate is the Filipino take on hot chocolate. It is traditionally made from dry powdery chocolate tablets called tablea. Alcoholic: Beer or servesa is the most preferred alcoholic drink in the Philippines. San Miguel Pale Pilsen is the most popular and widely known brand with Beer na Beer a close second. San Mig Light is preferred mostly by yuppies and the young drinkers. Gold Eagle Beer is more common in the Rural Areas of the Philippines. Colt 45 and Red Horse beer with its high alcohol content is favored by hard drinkers. Other beer labels include Lone Star, Lone Star Light, Lone Star Ultra, Carlsberg, Coors Light, San Miguel Superdry, San Mig Strong Ice, and just recently, Manila Beer. Several bars in the urban areas also serve international brands. Rum is often associated with Tanduay. For serbesa (beer), the most popular choices in restaurants and bars are San Miguel Beer, Red Horse Beer and San Miguel Light. Several gins, both local varieties like Ginebra San Miguel (as well as GSM Blue and GSM Premium Gin) and imported brands like Gilbey's, are commonly found. Some people refer to gin by the shape of the bottle: bilog for a circular bottle and kwatro kantos (literally meaning four corners) for a square or rectangular bottle. Gin is sometimes combined with other ingredients to come up with variations. Tuba (toddy) is a type of hard liquor made from fresh drippings extracted from a cut young stem of palm. The cutting of the palm stem usually done early in the morning by a mananguete, a person whose profession involves climbing palm trees and extracting the tuba to supply to customers later in the day. The morning accumulated palm juice or drippings from a cut stem is then harvested by noon then brought to buyers then prepared for consumption. Sometimes this is done twice a day so that there are two

harvests of tuba in a day occurring first at noon-time and later in the late-afternoon. Normally, tuba has to be consumed right after the mananguete brings it over or it becomes too sour to be consumed as a drink. Any remaining unconsumed tuba is then often stored in jars for several days to become palm vinegar. Tuba can be distilled to produce lambanog (arrack), a neutral liquor often noted for its relatively high alcohol content. Lambanog is an alcoholic beverage most commonly described as coconut wine or coconut vodka. The drink is distilled from the sap of the unopened coconut flower, and is known for its potency and high alcohol content (80 and 90 proof). Most of the Lambanog distilleries are in the Quezon province of Luzon, Philippines. Constant efforts at standardizing lambanog production led to its better quality. The Lambanog now is already being exported to other countries and continues to win foreign customers due to its non-chemical ingredients as well as its potency. Tapuy is a traditional Philippine alcoholic drink made from fermented glutinous rice. It is a clear wine of luxurious alcoholic taste, moderate sweetness and lingering finish. Its average alcohol content is 14% or 28 proof, and does not contain any preservatives or sugar. To increase the awareness of tapuy, the Philippine Rice Research Institute created a cookbook containing recipes and cocktails from famous Philippine chefs and bartenders, featuring tapuy as one of the ingredients.

Halo-Halo (Filipino Mixed-Fruit Dessert) Pandan ice tea Pinya Cooler Pomelo and Basil Cocktail Sago at Gulaman

3 5 6 7 9

Halo-Halo (Filipino Mixed-Fruit Dessert) Yield: Serves 1

Halo-halo is a famous dessert in the Philippines. It is composed of various ingredients that are all mixed together, along with shaved ice and evaporated milk. Some of he common ingredient used to make Halo-halo are sugar palm (kaong), boiled kidney beans, flat rice crisps (pinipig), coconut gel (nata de coco), ripe jackfruit, colored gelatin, tapioca pearls, sweetened plantains, and macapuno. The ingredients are placed in a tall glass with a few teaspoons of sugar. Shaved ice is added after all the components are in place. Special Halo-halo is topped with leche flan and ube halaya — sometimes ice cream is added. Evaporated milk is poured on top for the finale. Halo-halo is eaten using a spoon. Before eating, all the ingredients need to be distributed evenly . This is done by gently stirring the mixture using the spoon. It is quite challenging at first because the shaved ice gets on the way. Stirring eventually becomes easier when the ice starts to melt. Halo-halo Photo credit: bingbing The name Halo-halo was derived from the Filipino word “halo”, which means “to mix”. It is pretty much obvious how this delightful dessert got its name. This dessert is very popular during summer. Vendors often sell Halo-halo in the side-streets. The ingredients are kept in glass jars and placed on top of a small wooden or plastic table. There are also restaurants and fast food establishments that made Halo-halo part of their menu. Chowking, a famous fast food restaurant, offers this dessert whole year round. My favorite Halo-halo is definitely from Razon’s. The Halo-halo that these guys make are irresistible. I have not eaten Halo-halo for years. The last time I had Halo-halo from the stalls was 6 years back. It was sold for Php 10.00 per glass. I wonder how much is a glass of Halo-halo today. Do you have an

4 idea? <iframe width="640" height="360" src="http://www.youtube.com/embed/3NbRSf8ilb0?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 6 Tablespoons halo-halo mixture divided into 2 Tablespoons fresh grated cantaloupes 2 tbsp each crushed or shaved ICE 2 Tablespoons macapuno (preserved 1/2 cup evaporated milk shredded young coconut) 1 Tablespoon vanilla ice cream (can also use 2 Tablespoons kaong (palm nuts) mango) 2 Tablespoons coconut gel nata de coco In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream Source: foodnetwork.com

Nutrition Facts Amount per Serving Calories 196 Total Fat 30g

Calories from Fat 116 % Daily Value* 46%

Saturated Fat 8g

40%

Cholesterol 54mg

18%

Sodium 133mg

Total Carbohydrate 15g

Dietary Fiber 1g

Sugars 15g Protein 9g Vitamin A 2% Calcium 34% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 1%

Pandan ice tea Cook Time: PT10M

Yield: 5

Try this very exotic refreshing iced tea, experience it's very sweet aroma and taste. it is essentially rich in flavonoids which are antioxidants that are known today to fight cancer. a very refreshing drink for the summer season and a healthy choice too! "pandan" leaves and lemongrass. Salabat, sometimes called ginger tea, is brewed from ginger rootas it is called in the Philippines or screwpine in english is said to be a restorative, deodorant, indolent and phylactic, promoting a feeling of wellbeing and acting as a counter to tropical lassitude. it may be chewed as a breath sweetener or used as a natural preservative on foods. it is also said to have flavonoids which are believed to have a variety of healthful properties, including antiviral, anti-allergen, antiplatelet, anti-inflammatory, and antioxidant. 1 gallon water 1 cup shaved ice cubes 5 bags tea bags 4 calamansi (aka: acid orange, calamondin 4 (pandam) Screwpine leave orange) 3 cups brown sugar I. boil the water, tea bags, pandan leaves and brown sugar together until aromatic and well-flavored. II. adjust sweetness as needed. strain the tea then cool. III. serve with shaved ice and garnish with screwpine leaves (pandan leaves). IV. (optional) can be added with juice of 4 calamansi or philippine lemon (aka: acid orange, calamondin orange) Source: ifood.tv

Nutrition Facts Amount per Serving Calories 2161

Calories from Fat 1

6 % Daily Value* 1%

Total Fat 1g Saturated Fat 1g

Cholesterol 1mg

Sodium 1mg

Total Carbohydrate 577g

192%

Dietary Fiber 1g

Sugars 577g Protein 1g Vitamin A 1% Calcium 1%

Vitamin C 1% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Pinya Cooler Yield: 1 IT is really a Pina Colada Old-style recipe for this popular drink. The coconut cream needs to have the right consistancy, some find the alternative, coconut milk to be too thin, however you can add condensed milk to coconut milk to bring up it's thickness. Add pineapple 3 ounces rum 3 Tablespoons pineapple chunks crusshed 3 Tablespoons coconut cream Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw. Read more: Pina Colada recipe http://www.drinksmixer.com/drink4300.html#ixzz2PbtY4oeF

Nutrition Facts Amount per Serving Calories 22 Total Fat 0g Saturated Fat 0g

Calories from Fat 0 % Daily Value* 0% 0%

Cholesterol 0mg

Sodium 3mg

Total Carbohydrate 5g

Dietary Fiber 0g

Sugars 4g Protein 0g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 9% Iron 0%

Pomelo and Basil Cocktail Preparation: 5 minutes

Yield: makes 1 cocktail

It seems like every time I go to the grocery store lately I come home with a new citrusy treasure. This past week I was greeted by a pile of big yellow pomelos. If you've never tried a pomelo, look for the bigâ&#x20AC;&#x201D;we're talking six to eight inches aroundâ&#x20AC;&#x201D;fruit that resembles a grapefruit. The surprise comes once you cut through it: you'll immediately notice that it has a half-inch thick pithy rind that sets it apart from its tangy cousin. The pomelo's pink flesh holds a sweet-tart juice that's similar to grapefruit but without the bitter edge. I like to pair pomelo with herbal flavors, especially basil. The slight sweetness of both the pomelo and basil work really well together, but they're both able to hold their own and bring depth to a cocktail. Gin, with its herbal inflections, rounds out the flavor and you're left with light, refreshing cocktail that's sure to leave you feeling good. for the basil syrup: for the cocktail: 1 cup sugar 1 ounce freshly squeezed pomelo juice 1 cup water 3/4 ounce basil simple syrup 6 large fresh basil leaves, torn in half 1 1/2 ounces gin 1 To make basil simple syrup: Combine sugar and water in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil. Add basil leaves, reduce to a simmer and continue to cook for 10 minutes. Remove from heat and let cool completely. Strain before bottling. 2 For the cocktail, fill a cocktail shaker with ice. Add pomelo juice, basil simple syrup, and gin. Shake vigorously for about 10 seconds. Strain into a chilled cocktail glass and garnish with pomelo slice. Source: seriouseats.com

Nutrition Facts Amount per Serving Calories 720 Total Fat 0g

Calories from Fat 0 % Daily Value* 0%

Saturated Fat 0g

8 0%

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 192g Dietary Fiber 0g

64% 0%

Sugars 192g Protein 0g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 0%

Sago at Gulaman

9 Makes 6 servings Yield: 6

A local Filipino beverage made of brown sugar, water, gelatin, and tapioca pearls is called Sago at Gulaman. Sago refers to tapioca pearls while gulaman is the Filipino term for gelatin. This recipe is somewhat a special version because both ingredients are combined together. This beverage can be simplified further by using either of the components: tapioca pearls or gelatin. It will then be named after the ingredient used. In the Philippines, this beverage is sold almost everywhere. Large plastic or glass jars are filled up with the concoction along with generous amounts of ice. Generally called “palamig” – which is translated as refreshment – this is one way to beat the heat. I enjoy having this while eating fish balls. The sweetness of this drink takes away the zing of the fish ball sauce. 3 cups medium tapioca pearls 1 tbsp vanilla extract 1 sachet gelatin powder 3 cups water 3 cups brown sugar Cooking Procedure Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside. Cook the gelatin according to package instructions. Set aside. Place the brown sugar in a cooking pot and caramelize using low heat. When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn. Turn off heat and let cool. In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir. Serve. Share and enjoy! Cooking Procedure Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside. Cook the gelatin according to package instructions. Set aside. Place the brown sugar in a cooking pot and caramelize using low heat. When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn. Turn off heat and

10 let cool. In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir. Serve. Share and enjoy! Source: panlasangpinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/x5up6mtpPKc?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 641 Total Fat 1g Saturated Fat 1g

Calories from Fat 1 % Daily Value* 1% 5%

Cholesterol 1mg

Sodium 1mg

Total Carbohydrate 169g Dietary Fiber 1g

56% 4%

Sugars 97g Protein 1g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 1%

Chapter 2: Beef

Adobo Steak Beef Curry Beef Empanada Filipino Beef Nilaga Baka Beef Salpicao Beef Salpicao1 Beef Steak or Bistek Filipino Beef Stir Fry with Chopped Broccoli Beef Tapa Beef with Broccoli Lo Mein Bistek Tagalog Ground Beef Basil and Tomato Frittata Ground Beef Tostada Kare Kare Filipino stew Lengua a la Vinagreta Lengua in Mushroom Sauce Morcon

12 14 15 17 19 20 21 23 25 27 29 31 33 35 37 39 41

Adobo Steak Yield: Number of servings (yield): 6

Presenting this oh so delicious Adobo Steak Recipe from my test kitchen. Several Adobo Steak recipes are readily available around. However, this recipe is very different because there is a Filipino Adobo touch in it. Iâ&#x20AC;&#x2122;m pretty sure that you will like this. I have some recommendations though, so that you can enjoy the same dish as we did. Number one, use the most tender part of the beef for this recipe. Beef tenderloin is the most recommended part, but you can also use beef sirloin if it is not available. Number two, do not use other types of vinegar other than red wine vinegar. This vinegar has a unique flavor that brings out the best in this dish.Lastly, try not to over eat. 1 1/2 lbs beef tenderloin 1 green bell pepper, sliced lengthwise 1/3 cup soy sauce 1 medium onion, sliced 4 Tablespoons red wine vinegar 4 Tablespoons extra virgin olive oil 1/2 cup water salt and pepper to taste 2 Tablespoons honey Cooking Procedure Heat a cooking pot then pour-in 2 tablespoons of olive oil. Put-in the beef and cook for 1 to 2 minutes. Pour-in soy sauce and water then allow to boil. Simmer for 15 to 20 minutes. Note: Add more water if the mixture dries-up. Put-in the honey and red wine vinegar and allow to boil. Stir and simmer for 10 minutes. Turn-off heat and set aside. Heat a wok and pour-in remaining olive oil. Put-in bell pepper and onion then cook for 3 minutes. Add the cooked beef tenderloin, salt, and pepper then stir. Cook for a minute more. Transfer to a serving plate then serve. Share and enjoy! Cooking Procedure Heat a cooking pot then pour-in 2 tablespoons of olive oil. Put-in the beef and cook for 1 to 2 minutes. Pour-in soy sauce and water then allow to boil. Simmer for 15 to 20 minutes. Note: Add more water if the mixture dries-up. Put-in the honey and red wine vinegar and allow to boil. Stir and simmer for 10 minutes. Turn-off heat and set aside. Heat a wok and pour-in remaining olive oil. Put-in bell pepper and onion then cook for 3 minutes. Add the cooked beef tenderloin, salt, and pepper then stir. Cook for a minute more. Transfer to a serving plate then serve. Share and enjoy!

13 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 703 Total Fat 58g Saturated Fat 10g

Calories from Fat 482 % Daily Value* 89% 50%

Cholesterol 2mg

Sodium 2892mg

120%

Total Carbohydrate 51g Dietary Fiber 3g

17% 12%

Sugars 44g Protein 13g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 22% Iron 2%

Beef Curry ingredients: 1 package lean beef (rump steak) cut into cubes salt and pepper to taste 4 teaspoons garam masala 4 Tablespoons yogurt 4 Tablespoons olive oil 2 large white onions, finely chopped 4 garlic cloves, peeled and grated 1 1 thumb-sized ginger, grated 2 tbsp. tomato paste Procedure:

2 tbsp. sugar 1 can chopped tomato 800 milliliters beef stock coriander 15 20 curry leaves 4 green finger chilies, finely chopped for the spice mix: 4 teaspoons ground cumin 4 teaspoons ground coriander seeds 1 teaspoon ground fennel seed 4 teaspoons curry powder

1. For the spice mix, combine cumin, coriander, fennel and curry powder. Set aside. 2. Season beef with salt and pepper, garam masala and sear in a hot casserole. Take the beef out and set aside. 3. In the same casserole, add the onions, garlic, chilli, ginger and add the sugar to help caramelise the onions, followed by the ground spice mix, stir and cook for a minute until the onions are soft. 4. Add the seared beef, chopped tomatoes and tomato paste, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins. or until the beef is tender. 5. Serve hot with white rice.

Nutrition Facts Amount per Serving Calories 518 Total Fat 64g Saturated Fat 16g Cholesterol 9mg Sodium 450mg Total Carbohydrate 12g Dietary Fiber 8g

Calories from Fat 488 % Daily Value* 98% 80% 3% 18% 4% 32%

Sugars 12g Protein 11g Vitamin A 8% Calcium 16% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 9% Iron 8%

Beef Empanada Filipino Empanada is a savory turnover filled with meat that trace their origins to Galicia (Spain) and Portugal. Empanada is a Spanish word meaning meat pie. Filipino Empanadas are either baked or fried like the Vigan Empanadas from the northern part of the Philippines. Empanadas make great appetizers and finger foods for a meal on the go. In this Filipino Beef Empanada we used lean ground beef, you can also use shredded beef but it takes longer to prepare or substitute any filling you like. Just like the famous Chicken Empanada, the Beef is cooked with vegetables like potatoes, bell pepper and green peas, with raisins. Read more: http://www.pinoyrecipe.net/category/christmas-recipes/#ixzz2N5HhmYiZ for beef empanada filling: 1 tbsp canola or vegetable oil 1/2 kilo lean ground beef, preferably 85% lean 1/2 cup , diced 1 cup carrot, diced 2 cups potatoes, diced 1/2 cup green peas 1/2 cup raisins 1/4 cup soy sauce 1/4 cup white wine 3 tbsp cane vinegar 1 chorizo bilbao, diced (optional) To make the Empanada Filling:

salt to taste 2 egg whites, beaten for sealing the empanadas 2 eggs yolks, slightly beaten for brushing / for doughcrust : 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 4 tbsp. sugar Â˝ cup butter, chilled & cubes Â˝ cup shortening 6 7 tbsp. icy cold water

In a large pan over medium heat, heat the oil. Saute the onions and carrots until the vegetables have softened, about 5 minutes. Raise the heat to medium-high and cook the ground beef and chorizo bilbao until the meat has browned, about 5 minutes. Add the Potatoes, soy sauce, white wine, vinegar, and raisins. Reduce the heat to medium, cover and cook until the potatoes have softened, about 30 minutes. Add the green peas and heat just to cook through, about a few minutes. Taste and add more salt to taste. To make the Empanada Crust: Sift the flour, baking powder, salt and sugar together in a bowl. Add in chilled and cubes butter and lard or vegetable shortening. Using a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tablespoon at a time and mix well. Knead the dough for 3 minutes and form a ball. Let it rest for 15 minutes before using. Roll out dough on a floured surface and cut dough into your desired size, using empanada cutter, or a cookie cutter or any available round cutter you have. Place filling in the center and fold dough over to the opposite side. Crimp the dough with fork or with your fingers to seal the edges and repeat procedure until done. Place chicken empanada on a baking tray, prick each empanada with fork and brush with egg wash. Bake in a preheated oven 375F, for about 30-40 minutes or until lightly brown. Time varies depend on the size of your empanada. Let them cool slightly before serving them warm.

Nutrition Facts Amount per Serving Calories 1908 Total Fat 9g

Calories from Fat 14 % Daily Value* 13%

Saturated Fat 9g

16 45%

Cholesterol 9mg

Sodium 5646mg

235%

Total Carbohydrate 417g

139%

Dietary Fiber 22g

88%

Sugars 77g Protein 38g Vitamin A 328% Calcium 18% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 48% Iron 106%

Beef Nilaga Baka Yield: Number of servings (yield): 6

Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef”. This is a simple soup dish best served during rainy and cold weather. Have you noticed the similarity of this dish to that of the Bulalo and Beef Pochero? I highly recommend this dish to those who are learning how to cook because it takes almost no effort at all to prepare (just have patience in tenderizing the meat). This was actually the first dish that I’ve tried after fried egg. This Nilaga recipe is the best that I’ve tried. This is quite unique because of the use of carrots. It makes the dish more colorful and adds vitamins such as Vitamin A to the meal — making it more nutritious. I like having beef nilaga when it is very hot. It keeps me feel warm on cold days and gives me the nourishment that I need. <iframe width="640" height="360" src="http://www.youtube.com/embed/gdw3n1iJyEU?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 2 lbs beef brisket, cubed 2 medium sized carrots, chopped crosswise 1 big potato, cubed (w/ length of about 2 inches) 1 bok choy or pechay 1 tbsp whole pepper corn 1 large onion, chopped 3 tbsp fish sauces (patis) Cooking Procedure Saute the onion until texture becomes soft Add-in the beef brisket and cook for about 5 minutes Add the fish sauce and whole pepper corn then mix well Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure cooker) Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes. Serve hot. Share and Enjoy! Cooking Procedure Saute the onion until texture becomes soft Add-in the beef brisket and cook for about 5 minutes Add the fish sauce and whole pepper corn then mix well Pour-in the water and bring to a boil. Simmer for 1 to 2

18 hours (or 30 minutes if using pressure cooker) Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes. Serve hot. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 7907 Total Fat 563g

Calories from Fat 5069 % Daily Value* 866%

Saturated Fat 216g

1080%

Cholesterol 2136mg

712%

Sodium 1537mg

64%

Total Carbohydrate 42g

14%

Dietary Fiber 10g

40%

Sugars 3g Protein 594g Vitamin A 663% Calcium 7% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 53% Iron 271%

Beef Salpicao Yield: Number of servings (yield): 6 Beef Salpicao is a dish composed of cubed beef sirloin or tenderloin, lots of minced garlic, Worcestershire sauce, olive oil, and some liquid seasoning (the seasoning can either be oyster sauce or soy sauce – but I think using oyster sauce is better). This could be mistaken as cubed garlic steak because of the very close resemblance (it also resembles the steak used in Chipotle’s Steak Burrito minus the garlic). Beef Salpicao After doing some research on the origin of this dish, it seems that the trail that I am following lead me nowhere. The next famous salpicao outside of the Philippines can be found in Portugal. The name of the dish is spelled as salpicão and it is a type of sausage that uses different kinds of meat. It also looks very different from the Philippine salpicao dish. I guess that I need to dig deeper into this matter unless some of you know something about it. You could always inform us by placing a comment. It is important to use the tenderest part of the cow when cooking this dish. Since searing the meat until it dries up does not take that long, there wouldn’t be enough time to tenderize the meat that you are cooking. I highly recommend using beef tenderloin or sirloin for this recipe. <iframe width="640" height="360" src="http://www.youtube.com/embed/hMll1iU1alM?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 1 1/2 lbs beef sirloin (or tenderloin), cubed 3 Tablespoons olive oil 3 Tablespoons garlic, minced 1/2 teaspoon ground black pepper 1 teaspoon salt 5 Tablespoons Worcestershire sauce 1/8 cup butter 2 Tablespoons oyster sauces Cooking Procedure Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and marinade for at least 30 minutes. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes more. Transfer to a serving plate. Serve hot. Share and enjoy! Cooking Procedure Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and marinade for at least 30 minutes. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes more. Transfer to a serving plate. Serve hot. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 599 Total Fat 66g

Calories from Fat 562 % Daily Value* 101%

Saturated Fat 8g

40%

Cholesterol 62mg

20%

20 119%

Sodium 2870mg Total Carbohydrate 10g

Dietary Fiber 2g

Sugars 7g Protein 8g Vitamin A 18% Calcium 2%

Vitamin C 2% Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet.

Beef Salpicao1 Yield: Number of servings (yield): 6 Beef Salpicao is a dish composed of cubed beef sirloin or tenderloin, lots of minced garlic, Worcestershire sauce, olive oil, and some liquid seasoning (the seasoning can either be oyster sauce or soy sauce – but I think using oyster sauce is better). This could be mistaken as cubed garlic steak because of the very close resemblance (it also resembles the steak used in Chipotle’s Steak Burrito minus the garlic). Beef Salpicao After doing some research on the origin of this dish, it seems that the trail that I am following lead me nowhere. The next famous salpicao outside of the Philippines can be found in Portugal. The name of the dish is spelled as salpicão and it is a type of sausage that uses different kinds of meat. It also looks very different from the Philippine salpicao dish. I guess that I need to dig deeper into this matter unless some of you know something about it. You could always inform us by placing a comment. It is important to use the tenderest part of the cow when cooking this dish. Since searing the meat until it dries up does not take that long, there wouldn’t be enough time to tenderize the meat that you are cooking. I highly recommend using beef tenderloin or sirloin for this recipe. <iframe width="640" height="360" src="http://www.youtube.com/embed/hMll1iU1alM?feature=player_embedded" frameborder="0" allowfullscreen></iframe> Cooking Procedure Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and marinade for at least 30 minutes. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes more. Transfer to a serving plate. Serve hot. Share and enjoy! Cooking Procedure Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and marinade for at least 30 minutes. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce and Worcestire sauce and continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes more. Transfer to a serving plate. Serve hot. Share and enjoy! Source: panlasangpinoy.com

Beef Steak or Bistek Filipino

22 6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed. 7. Add the stir-fried onions and some salt to taste. 8. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 1247 Total Fat 79g

Calories from Fat 673 % Daily Value* 121%

Saturated Fat 21g

104%

Cholesterol 295mg

98%

Sodium 4415mg Total Carbohydrate 23g Dietary Fiber 4g

183% 7% 16%

Sugars 15g Protein 123g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 22% Iron 59%

Beef Stir Fry with Chopped Broccoli Yield: Number of servings (yield): 4

One of the quick and delicious dishes that I love to cook is Beef Stir Fry. This dish is so delicious and easy to prepare. Before we start, let me first give you some pointers so that your beef will be as tender as possible. The key to making a successful Beef Stir fry lies on the meat itself. I recommend using tender parts such as beef sirloin or tenderloin. Since we are cooking this in a short span of time, it is important to use the softest meat. Another important factor is the thickness of the meat. The thinner the slice, the softer the meat becomes. Try to slice the meat as thinly as you can or have your butcher do it for you. It is a fact that tenderloin and sirloin cost more than other beef parts. If you are in a budget and still want to try this recipe using cheaper cuts, it is recommended that you pound the sliced meats using a meat tenderizer tool. This beef stir fry recipe can go as it is or along with some vegetables. I used frozen chopped broccoli for this recipe. You may use fresh broccoli too. All you will need is chop the frozen broccoli before cooking them. You may also use other vegetables as an alternative to broccoli. 1 pound beef sirloin, thinly sliced 1/2 teaspoon ground black pepper 1 cup chopped broccoli (frozen or fresh) 1/4 teaspoon salt 2 Tablespoons corn starch 3 Tablespoons extra virgin olive oil 2 1/2 Tablespoons oyster sauces Cooking Procedure Sprinkle salt and pepper on the beef. Add oyster sauce. Mix well and Marinate for 15 minutes. Add cornstarch on the marinated beef mixture. Mix well using your clean hands. Heat oil in a pan. Stir fry the beef until both sides are done (about 10 minutes in high heat). Add the chopped broccoli. Cook for 3 minutes more. Tranfer to a serving plate. Serve with brown rice. Share and enjoy! Cooking Procedure Sprinkle salt and pepper on the beef. Add oyster sauce. Mix well and Marinate for 15 minutes. Add cornstarch on the marinated beef mixture. Mix well using your clean hands. Heat oil in a pan. Stir fry the beef until both sides are done (about 10 minutes in high heat). Add the chopped broccoli. Cook for 3 minutes more. Tranfer to a serving plate. Serve with brown rice. Share and enjoy!

24 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1183 Total Fat 75g

Calories from Fat 630 % Daily Value* 115%

Saturated Fat 17g

85%

Cholesterol 294mg

98%

Sodium 3035mg Total Carbohydrate 15g Dietary Fiber 9g

126% 5% 36%

Sugars 8g Protein 115g Vitamin A 16% Calcium 10% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 367% Iron 64%

Beef Tapa Yield: Number of servings (yield): 4

Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar. A popular combination called “Tapsilog“ is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area. Making this recipe will enhance your cooking and food preparation skills and will also help you save some money. Who knows, this might even be a business opportunity for you. 1 pound beef sirloin, thinly sliced 2 tbsp sugar 1/2 cup soy sauce 1 teaspoon salt 3 tbsp minced garlic 1 teaspoon ground black pepper Cooking Procedure In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside Place the beef in the clear plastic bag Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well Place inside the refrigerator and marinade for a minimum of 12 hours In a pan, place 2 cups of water and bring to a boil Add 3 tbsp of cooking oil Put-in the marinated beef tapa and cook until the water evaporates. Cooking Procedure In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside Place the beef in the clear plastic bag Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well Place inside the refrigerator and marinade for a minimum of 12 hours In a pan, place 2 cups of water and bring to a boil Add 3 tbsp of cooking oil Put-in the marinated beef tapa and cook until the water evaporates. Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 879 Total Fat 33g

Calories from Fat 267 % Daily Value* 50%

Saturated Fat 11g

55%

Cholesterol 294mg

98%

Sodium 8924mg Total Carbohydrate 25g Dietary Fiber 1g

371% 8% 4%

Sugars 22g Protein 129g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 62%

Beef with Broccoli Lo Mein Yield: Number of servings (yield): 6

If you liked our Beef with Broccoli, you will surely love this Beef with Broccoli Lo Mein Recipe. The main difference between the two recipes is the use of noodles, along with some minor distinction in the ingredients and cooking process. You might have tried both Chow Mein and Lo Mein before. Do you know the difference between these noodle dishes? If you answered noodles, you are partially correct. The difference is not really the type of noodles used, but rather the manner that these noodles are prepared. If you noticed Chow Mein noodles are crisp while Lo Mein noodles are soft. This is because chow mein recipes require the noodles to be fried, while lo mein recipes calls for noodles to be tossed. The main thing that I liked in this Beef with Broccoli Lo Mein Recipe is its delicious flavor. Without any doubt, this Beef with Broccoli Lo Mein Recipe will bring joy to your taste buds while satisfying your appetite. I also liked the fact that the ingredients are easily accessible to anyone. Speaking of ingredients, you will notice that I sometimes use a component called â&#x20AC;&#x153;Sherryâ&#x20AC;?. This is a type of wine which is also known as cooking sherry or dry sherry. This helps improve the flavor and aroma of the dish. This is nice to have but not required for this recipe. Since we are dealing with beef in this recipe, let me share some tips for you to be able to create a successful dish. It is a must for the beef to be tender. To ensure this, you should select tender cuts such as tenderloin or sirloin. If you are in a budget and opted for tougher cuts, try using meat tenderizer tools to tenderize the meat. I am not a fan of meat tenderizer powder so I will not recommend it. Also, keep in mind to slice the beef thinly. The thinner the slice, the less chewey the meat becomes regardless of the cut. As for the pasta, try not to over cook them. Soggy noodles is not enjoyable to eat. 3/4 pound spaghetti noodles, cooked according to package instructions 1 pound beef sirloin, sliced into thin strips 2 1/2 cups broccoli, chopped 1/4 cup beef broth 1 medium onion, sliced

3 teaspoons minced ginger 3 teaspoons minced garlic 2 Tablespoons oyster sauces 3 Tablespoons soy sauce 2 teaspoons white sugar 3 Tablespoons sherry (optional)

1 teaspoon sesame oil salt and pepper to taste 28 2 Tablespoons olive oil Cooking Procedure In a bowl, combine beef broth, soy sauce, oyster sauce, sugar, and sesame oil. Stir and set aside. Heat a pan and pour-in olive oil. Saute onion, ginger, and garlic. When the onion becomes soft, add the beef slices and cook for 3 to 4 minutes or until the color turns light to medium brown. Put-in the broccoli and pour in sherry. Cook for 3 minutes. Add the mixed seasonings (contents of bowl). Stir and cook for 2 to 3 minutes. Make sure that the liquid do not dry out. Turn off heat. Put-in the spaghetti noodles and toss. Add salt and pepper to taste. Transfer to a serving plate. Serve. Share and enjoy! Cooking Procedure In a bowl, combine beef broth, soy sauce, oyster sauce, sugar, and sesame oil. Stir and set aside. Heat a pan and pour-in olive oil. Saute onion, ginger, and garlic. When the onion becomes soft, add the beef slices and cook for 3 to 4 minutes or until the color turns light to medium brown. Put-in the broccoli and pour in sherry. Cook for 3 minutes. Add the mixed seasonings (contents of bowl). Stir and cook for 2 to 3 minutes. Make sure that the liquid do not dry out. Turn off heat. Put-in the spaghetti noodles and toss. Add salt and pepper to taste. Transfer to a serving plate. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 2559 Total Fat 73g

Calories from Fat 608 % Daily Value* 112%

Saturated Fat 17g

85%

Cholesterol 295mg

98%

Sodium 4632mg

193%

Total Carbohydrate 307g

102%

Dietary Fiber 35g

140%

Sugars 41g Protein 174g Vitamin A 40% Calcium 38% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 935% Iron 131%

Bistek Tagalog Yield: Number of servings (yield): 4

Bistek Tagalog is the Filipino version of the Beef Steak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings. This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it and Voila! You have your deliciously cooked Bistek. Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright. It is important to marinate the beef in soy sauce and lemon juice f0r at least an hour so that the meat absorbs the flavor prior to cooking. The cut of the beef also matters a lot because this will affect the texture of the dish. Tender cuts are recommended for shorter cooking time. If the cut of beef that you have is tough, try cooking it in a pressure cooker for 30 minutes. <iframe width="640" height="360" src="http://www.youtube.com/embed/y9aA7K-aKOw?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 1 pound beef sirloin, thinly sliced 3 cloves garlic, crushed 1/4 cup soy sauce 1 large onion, sliced into rings 1 piece lemon or 3 pieces calamansi 3 tbsp cooking oils 1/2 teaspoon ground black pepper salt to taste Cooking Procedure Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside Put-in the garlic then saute for a few minutes Pour the marinade and bring to a boil. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed. Add the stir-fried onions and some salt to taste. Serve hot. Share and Enjoy! Cooking Procedure Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour Heat the

30 cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside Put-in the garlic then saute for a few minutes Pour the marinade and bring to a boil. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed. Add the stir-fried onions and some salt to taste. Serve hot. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 843 Total Fat 35g

Calories from Fat 269 % Daily Value* 53%

Saturated Fat 13g

65%

Cholesterol 296mg

98%

Sodium 4416mg Total Carbohydrate 24g Dietary Fiber 5g

184% 8% 20%

Sugars 16g Protein 124g Vitamin A 3% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 23% Iron 60%

Ground Beef Basil and Tomato Frittata Yield: Number of servings (yield): 6

Ground Beef Basil and Tomato Frittata is another easy frittata recipe that you can cook for breakfast or lunch. As the name suggests, this recipe requires ground beef, basil, and tomato slices. I enjoy eating this egg dish with a slice of toasted bread and some tomato ketchup. You will need a conventional oven to prepare this dish. If you donâ&#x20AC;&#x2122;t have an oven at home, you can use a turbo broiler, but make sure that you cover the top with aluminum foil to prevent it from being burnt. The basil and tomato make this dish taste better. I cannot recommend any substitute for them. However, you can use ground pork, ground chicken, or ground turkey to replace the beef. 1/2 pound . ground beef 1 teaspoon salt 3 Tablespoons chopped basil 1/4 teaspoon ground black pepper 3 pieces roma tomatoes, diced 1 Tablespoon cooking oil 6 eggs, beaten Cooking Procedure Heat the oil in a pan. Put-in the beef and then cook for 3 to 5 minutes. Add the basil. Cook for 1 minute. Turn the heat off and Let the beef cool down. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, combine eggs, cooked beef and basil, tomato, salt, and pepper. Beat. Pour the mixture into an oval baking pan. Bake for 20 to 30 minutes, or until the mixture rises and becomes solid. Do not over bake. Serve with tomato ketchup. Share and enjoy! Cooking Procedure Heat the oil in a pan. Put-in the beef and then cook for 3 to 5 minutes. Add the basil. Cook for 1 minute. Turn the heat off and Let the beef cool down. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, combine eggs, cooked beef and basil, tomato, salt, and pepper. Beat. Pour the mixture into an oval baking pan. Bake for 20 to 30 minutes, or until the mixture rises and becomes solid. Do not over bake. Serve with tomato ketchup. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts

32 Amount per Serving Calories 577 Total Fat 55g

Calories from Fat 237 % Daily Value* 84%

Saturated Fat 29g

145%

Cholesterol 142mg

47%

Sodium 2532mg Total Carbohydrate 2g Dietary Fiber 2g

105% 0% 8%

Sugars 2g Protein 42g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 24%

Ground Beef Tostada Yield: Number of servings (yield): 4

Ground Beef Tostadas are fried crispy flat tortillas that are topped with ground beef, shredded lettuce, tomatoes, sour cream, and shredded cheese. This Ground Beef Tostada is pretty much the same as your regular beef taco. The only difference is the shell: tacos are served in a folded shell while the shells for tostadas are flat. In addition, some tacos come in soft wraps, and tostadas are never served that way. If you are looking for a quick and easy ground beef recipe, I suggest that you consider making Ground Beef Tostada. I know that most of you are not comfortable with too much cooking. The only cooking involved with this ground beef recipe is with the ground beef â&#x20AC;&#x201D; the rest are arranging the rest of the ingredients to come-up with your own awesome tostada creation. I like this dish because it tastes good and it is very quick easy to prepare. This is perfect for beginners â&#x20AC;&#x201C; even to those who have no cooking experience. There are other ingredients that you can use as toppings. Avocado and onion are good examples. Can you suggest other toppings that we can use for tostadas? 1 pound lean ground beef 3 medium tomatoes, diced 15 ounces canned refried beans 1 cup sour cream 1 pouch taco seasoning 3/4 cup water 12 pieces tostada shells salt and pepper to taste 2 cups lettuce, shredded 1 Tablespoon cooking oil Cooking Procedure Heat a pan and put-in the cooking oil. Add the ground beef and cook until the color turns light brown. Put-in the taco seasoning and water. Stir, let boil, and cook for 15 to 20 minutes. Note: add water as necessary. Add the refried beans and cook for 5 minutes. Sprinkle salt and pepper. Turn the heat off, and then set aside. Place the tostada shell in a plate, and then top with cooked ground beef. Arrange lettuce, tomatoes, sour cream, and cheese on top of the ground beef. Serve. Share and enjoy! Cooking Procedure

34 Heat a pan and put-in the cooking oil. Add the ground beef and cook until the color turns light brown. Put-in the taco seasoning and water. Stir, let boil, and cook for 15 to 20 minutes. Note: add water as necessary. Add the refried beans and cook for 5 minutes. Sprinkle salt and pepper. Turn the heat off, and then set aside. Place the tostada shell in a plate, and then top with cooked ground beef. Arrange lettuce, tomatoes, sour cream, and cheese on top of the ground beef. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1676 Total Fat 133g

Calories from Fat 697 % Daily Value* 204%

Saturated Fat 77g

385%

Cholesterol 402mg

134%

Sodium 1183mg

49%

Total Carbohydrate 49g

16%

Dietary Fiber 8g

32%

Sugars 10g Protein 98g Vitamin A 108% Calcium 26% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 128% Iron 54%

35 Makes 8 servings Yield: 8

Kare Kare Filipino stew Preparation: :30, Cook Time: 3:10

Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed. Traditionally, “palayok” (clay cooking pot) is used to cook this dish and it is also used as the serving pot. <iframe width="640" height="360" src="http://www.youtube.com/embed/X4a1hSlDMh8?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 3 pounds oxtails Beef 1 small Banana flower bud sliced 1 bunch bok choy Pechay 1 bunch String beans 4 Medium eggplant sliced 1 cup peanut ground 1 cup peanut butter 1 cup Shrimp paste 1. In a large pot, bring the water to a boil

1 liter water 1 cup Annatto seeds soaked 1 cup rice toasted, ground 1 Tablespoon garlic mince 1 large onion chopped 1 teaspoon salt 1 teaspoon black pepper

2. Put in the oxtail followed by the onions, and simmer for 2.5 to 3 hours or until tender (35 minutes if using a pressure cooker) 3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes 4. Add the toasted ground rice and simmer for 5 minutes 5. On a separate pan, sauté the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes

36 6. Transfer the cooked vegetables to the large pot 7. Add salt and pepper to taste 8. Serve hot with shrimp paste. Enjoy!

Nutrition Facts Amount per Serving Calories 180 Total Fat 9g Saturated Fat 1g Cholesterol 0mg Sodium 339mg Total Carbohydrate 21g Dietary Fiber 1g

Calories from Fat 75 % Daily Value* 13% 5% 0% 14% 7% 4%

Sugars 1g Protein 5g Vitamin A 0% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 6%

Lengua a la Vinagreta Yield: 1 Lengua a la Vinagreta is a cold appetizer dish that makes use of ox tongue. This is simply done by boiling the ox tongue and slicing it into thin pieces then marinating it overnight in a special mixture of olive oil, white whine vinegar, and spices. This is one of my all-time favorite appetizers. I understand that not everyone loves to eat tongue. To me, I see this as a gourmet dish that does not need an acquired taste to enjoy. Aside from being a good appetizer, this dish can also be eaten as a light lunch or dinner. This can also be paired with your favorite wine. I recommend pairing this gourmet recipe with Pinot Noir. 1 pound beef tongue or ox tongue cleaned 1 clove garlic minced 1 small onion minced 1 Tablespoon parsley 1/2 cup olive oil 1. Heat a cooking pot then pour-in water and let boil.

1 Tablespoon red bell pepper minced 1/4 cup white vinegar 2 eggs hardboiled and chopped 8 cups water Salt and pepper to taste

2. Put-in the ox tongue and 3 tablespoons of salt then simmer until tender (usually about an hour). 3. Remove the tongue from the cooking pot and let cool. Scrape the skin-off using a paring knife and thinly slice the tongue. Set aside. 4. Make the marinade by combining garlic, onion, parsley, bell pepper, olive oil, white whine vinegar, eggs, salt, and pepper. 5. Place the sliced tongue in a mixing bowl then mix-in the marinade. 6. Refrigerate overnight. 7. Transfer to a serving plate with or without the marinade (I prefer serving the tongue without the marinade, but itâ&#x20AC;&#x2122;s your choice). 8. Serve cold as an appetizer. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 988 Total Fat 113g Saturated Fat 17g

Calories from Fat 961 % Daily Value* 173% 85%

Cholesterol 1mg

Sodium 12mg

Total Carbohydrate 7g

Dietary Fiber 2g Sugars 1g Protein 4g

Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

38 Vitamin C 28% Iron 1%

Lengua in Mushroom Sauce Yield: 1 They say that the tongue is the primary organ for taste. Having said this, did you ever wonder how a tongue would taste like – in a culinary fashion, of course? I have tried many lengua (Spanish word for tongue) dishes and not one of them was unfavorable. In fact, I think that I can live a week eating different ox tongue dishes (only if the cost won’t be a factor). Are you grossed-out in the idea of eating tongue? Don’t be, tongue is considered a special ingredient in most of the world’s major cuisines. Contrary to what you might be thinking, ox tongue tastes great – better than steak in some occasions. In my life, I have only cooked five different lengua dishes. It might sound plenty already but there are still other highly recommended ox tongue dishes that I haven’t tried (I will practice cooking the others before the holiday starts so that we can have some interesting treat for Christmas and New Year dinner). Lengua in Mushroom sauce is a rich and flavorful ox tongue dish. Its creaminess reminds me of beef stroganoff – pasta or mashed potatoes are a good idea for sides. Steamed rice will work too, but make sure to have at least an extra cup – you’ll definitely need it. To feed your curiosity, the very first ox tongue dish that I tried cooking was the Lengua Estofada (estofado). I think I was 15 or 16 back then. <iframe width="640" height="360" src="http://www.youtube.com/embed/alp7sFpTKxI?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 2 pounds ox tongue or beef tongue, cleaned, boiled until tender, skinned, and sliced 12 pieces fresh mushrooms sliced 1 (10-ounce) can cream of mushroom soup 3 Tablespoons butter 1. Heat a cooking pot then melt-in the butter.

1 medium onion diced 3 cloves garlic minced 1 teaspoon salt 1/2 teaspoon black pepper 1 cup water

2. Pan-fry the sliced ox tongue in medium heat for about 4 minutes per side. 3. Remove the fried ox tongue and set aside. 4. On the same cooking pot using the remaining butter, sauté garlic and onion. 5. Add the sliced mushrooms and cook for 2 minutes. 6. Add salt, ground black pepper, cream of mushroom soup, and water then stir. Cook for 3 minutes. 7. Put-in the pan-fried ox tongue and stir. Simmer for 20 to 30 minutes in low to medium heat (add water as needed). 8. Turn-off heat then transfer to a serving plate. 9. Serve with mashed potato or rice. 10. Share and enjoy!

40 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 454 Total Fat 41g

Calories from Fat 366 % Daily Value* 63%

Saturated Fat 2g

10%

Cholesterol 90mg

30%

Sodium 3600mg Total Carbohydrate 17g Dietary Fiber 3g

150% 5% 12%

Sugars 1g Protein 9g Vitamin A 24% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 20% Iron 6%

Morcon

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/aRDR5BMQ8j8?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds eye of round or flank steak, 3/4 1/2 cup flour inch thick in one piece 1/2 cup cooking oil 2 pieces beef cubes dissolved in 3 cups 4 pieces hot dogs, cut in half lengthwise boiling beef bouillon (beef stock/broth) 2 pieces dill or sweet pickling cucumbers, 1/4 teaspoon salt cut lengthwise divided into 4 equal 1 piece lemon 3 pieces hard boiled eggs, sliced 1/2 cup soy sauce 3 ounces cheddar cheese, cut in strips 1 piece medium sized carrot, cut into long (about 1/2 inch thick) strips 1. Marinate the beef in soy sauce and lemon juice for at least 1 hour 2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side 3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up 4. Place cooking oil in a pan and apply heat 5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown 6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil 7. Pour-in half of the soy sauce-lemon juice marinade, salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)

42 8. Optional: Fry the simmered meat for at least 2 minutes 9. Remove the strings and slice into serving pieces 10. Place in a serving dish and add the sauce. 11. Serve hot. Share and enjoy!

Nutrition Facts Amount per Serving Calories 3219 Total Fat 200g Saturated Fat 62g

Calories from Fat 1726 % Daily Value* 307% 310%

Cholesterol 6mg

Sodium 5449mg

227%

Total Carbohydrate 66g Dietary Fiber 6g

22% 24%

Sugars 22g Protein 278g Vitamin A 6% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 6% Iron 124%

Chapter 3: Chicken

Chicken and Noodles (Pancit) Filipino Chicken Stir Fry Inasal (Ilonggo Grilled Chicken) Pininyahang Manok Pinoy Chicken Curry

44 46 48 50 52

Chicken and Noodles (Pancit) Filipino Preparation: 20 mins, Cook Time: 20 mins

Yield: 6

Author: Heather Maurer Total Time: 40 mins 350 g dried rice noodles 1 small head cabbage, thinly sliced 1 teaspoon vegetable oil 4 carrots, thinly sliced 1 onion, finely diced 4 Tablespoons soy sauce 3 cloves garlic, finely chopped 2 lemons, cut into wedges, for garnish 280 g diced cooked chicken breasts meat Place the rice noodles in a large bowl and cover with warm water. When soft, drain and set aside. Heat oil in a wok or large frying pan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons. Source: allrecipes.co.uk

Nutrition Facts Amount per Serving Calories 15617 Total Fat 445g

Calories from Fat 3869 % Daily Value* 684%

Saturated Fat 112g

560%

Cholesterol 7657mg

2552%

Sodium 38375mg

1598%

Total Carbohydrate 61g Dietary Fiber 14g Sugars 10g Protein 2863g

20% 56%

Vitamin A 1322% Calcium 15% * Percent Daily Values are based on a 2,000 calorie diet.

45 Vitamin C 148% Iron 658%

Chicken Stir Fry

Watch the video http://PanlasangPinoy.com 1 1/2 pounds boneles chicken breasts, sliced 1/4 teaspoon sesame oil into strips 2 Tablespoons low sodium soy sauce 1 medium onion, chopped 2 Tablespoons hoisin sauce 1 teaspoon garlic, minced 1 teaspoon ground black pepper 1 medium green bell pepper, sliced into strips 1 teaspoon salt 1 medium red bell pepper, sliced into strips 3 Tablespoons cooking oils 1 teaspoon ginger, minced 1 cup cashew nuts or peanuts (optional) 2 teaspoons lemon juice 1. In a bowl, combine chicken, soy sauce, and lemon juice. Mix well and marinate for 1 hour. 2. Heat cooking oil in a wok, then sautĂŠ ginger, garlic, and onion. 3. Add the marinated chicken, and then stir fry for 3 to 5 minutes. 4. Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to stir fry. 5. Add red and green bell pepper, and cook for 4 to 5 minutes more. 6. Turn off heat. Transfer to a serving plate. 7. Serve hot with Yang Chow Fried Rice. 8. Share and enjoy!

Nutrition Facts Amount per Serving Calories 790 Total Fat 55g

Calories from Fat 486 % Daily Value* 84%

Saturated Fat 12g

47 60%

Cholesterol 141mg

47%

Sodium 4121mg Total Carbohydrate 19g Dietary Fiber 5g

171% 6% 20%

Sugars 5g Protein 60g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 82% Iron 21%

Inasal (Ilonggo Grilled Chicken)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/WGyPAm9l6p4?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds chicken cut into serving pieces 1/4 cup brown sugar marinade: 1 cup lemon soda (softdrink) 2 Tablespoons ginger, minced 1/2 Tablespoon ground black pepper 2 Tablespoons garlic, minced basting sauce: 3/4 cup lemongrass chopped 3 Tablespoons annatto oils (atsuete oil) 1 cup coconut vinegar 1/2 cup margarine, softened 1/2 cup lemon or calamansi juice 1/4 teaspoon salt 1 Tablespoon salt 1 teaspoon lemon or calamansi juice 1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice. 2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours. 3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside. 4. Grill the chicken while basting generous amount of the margarine mixture. 5. Transfer the grilled chicken to a serving plate. 6. Serve with sinamak. Share and enjoy!

Nutrition Facts Amount per Serving Calories 1535

Calories from Fat 806 % Daily Value*

Total Fat 90g

49 138%

Saturated Fat 18g

90%

Cholesterol 201mg

67%

Sodium 9519mg Total Carbohydrate 63g Dietary Fiber 1g

396% 21% 4%

Sugars 52g Protein 125g Vitamin A 82% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 13%

Pininyahang Manok

http://PanlasangPinoy.com Watch the video <iframe width="640" height="360" src="http://www.youtube.com/embed/abtlWWY-6Y8?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds chicken, cut into serving pieces 2 1/2 Tablespoons fish sauces (patis) 12 ounces pineapple chunks, canned 1/2 cup fresh milk 2 medium sized tomatoes, chopped 2 Tablespoons garlic, minced 1 cup green bell pepper, cut into thick strips 1 medium sized onion, sliced 1 medium sized carrot, wedged 2 Tablespoons cooking oils 1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes 2. Pour the cooking oil in a cooking pot / casserole then apply heat 3. SautĂŠ the garlic, onion, and tomatoes 4. Put-in the chicken and cook until color of the outer part turns light brown 5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil 6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes). 7. Put-in the carrots and simmer for 5 minutes 8. Add the bell pepper and fish sauce then simmer for 3 minutes 9. Remove from the cooking pot / casserole and transfer to a serving dish.

51 10. Serve hot. Share and enjoy!

Nutrition Facts Amount per Serving Calories 1053 Total Fat 42g

Calories from Fat 374 % Daily Value* 64%

Saturated Fat 9g

45%

Cholesterol 212mg

70%

Sodium 1166mg

48%

Total Carbohydrate 40g

13%

Dietary Fiber 8g

32%

Sugars 13g Protein 133g Vitamin A 377% Calcium 19% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 123% Iron 6%

Pinoy Chicken Curry

http://PanlasangPinoy.com

2 Tablespoons fish sauces 1 cup Coconut milk 2 Tablespoons curry powder 1 thumb ginger, cut into strips 1 cup water

2. Pan-fry the chicken and set aside 3. In the pan where the chicken was pan-fried, sautĂŠ the garlic, onion and ginger 4. Add the pan-fried chicken, fish sauce, and curry powder 5. Add water and simmer until the chicken is tender 6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes 7. Add the coconut milk and mix well. Simmer for 5 minutes

Nutrition Facts Amount per Serving Calories 1221

Calories from Fat 485 % Daily Value*

Total Fat 60g

53 92%

Saturated Fat 45g

225%

Cholesterol 202mg

67%

Sodium 2214mg

92%

Total Carbohydrate 58g

19%

Dietary Fiber 17g

68%

Sugars 2g Protein 137g Vitamin A 2% Calcium 66% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 327% Iron 44%

Chapter 4: Pork Lechon

Bicol Express Binagoongan (Pork cooked in Shrimp Paste) Embutido (Filipino Meatloaf) Lumpia Filipino Tortang Talong Filipino Ginisang Monggo Melt-in-Your-Mouth Slow Cooker Pot Roast Lechon Kawali (Pan Roasted Pork) Menudo Pork Pinakbet (assort veggie with shrimp sauce) Siomai (Shao Mai Pork Dumpling)

55 57 59 61 63 65 67 68 70 72 74

Bicol Express Bicol Express (Bikol: Sinilihan) is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express. Bicol express was actually conceptualized and first cooked by Ms. Cely Kalaw in her Manila restaurant sometime during the late 60s to the early 70s. Based on an article written by Angela De Leon entitled Soul Train: The Unlikely Beginnings Of A Beloved Filipino Dish (published in Chile Pepper Magazine last October 2006), Ms. Kalaw toned down the heat on her Taro dish (this could be Laing?) after receiving complains from some customers. However, she knew that other customers wanted the Taro dish to be hot and spicy so she invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born. But how was she able to come up with the name? As per Angelas article, the taro incident and new spicy dish invention happened in just one day. Apparently, Ms. Kalaw finished cooking the new dish but still cannot think of any name for it. As lunch time drew nearer, she was getting anxious because the customers will soon flock-in and she has yet to name her newest masterpiece. At that moment, she heard the daily train to Bicol ramble by the window. It was the light bulb moment that she was waiting for. 2 pounds cut into strips pork stew meat or 2 Tablespoons cooking spray pork belly 6 Serrano pepper or Thai chili 1 Tablespoon garlic minced to taste salt & Pepper 1/2 cup ginger grated 1/2 Shrimp paste 1 large onion cubed 3 cups Coconut milk 1. Heat oil in a pan, sautĂŠ the garlic, onion, and ginger. 2. Add in the pork and cook for 7 minutes or until the color becomes light brown. 3. Stir in the shrimp paste and Thai chili, stir well. 4. Pour in the coconut milk. Bring to a boil. then reduce to slow Simmer for 40 minutes. 5. Taste and add Season with salt and pepper. SERVING 6. Serve Bicol Express with steamed rice and enjoy! Read more at <a http://www.ifood.tv/recipe/bicol-express-0#K6sG9RdT4QQSLqIR.99 >www.ifood.tv </a>

Nutrition Facts Amount per Serving Calories 1447 Total Fat 146g Saturated Fat 131g Cholesterol 2mg

Calories from Fat 1211 % Daily Value* 224% 655% 0%

Sodium 286mg

11%

Total Carbohydrate 45g

15%

Dietary Fiber 3g

12%

Sugars 16g Protein 20g Vitamin A 7% Calcium 25%

Vitamin C 34% Iron 125%

56 * Percent Daily Values are based on a 2,000 calorie diet.

57 Makes 6 servings

Binagoongan (Pork cooked in Shrimp Paste)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/0X70WDDUnCw?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds pork, cubed 1 Tablespoon garlic, minced 5 Tablespoons vinegar 1 cup onion, chopped 1 cup tomato, chopped 1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced 1. In a pot, pour-in the water and bring to a boil

1/2 cup shrimp paste 3 5 pcs dried bay leaves 1 Tablespoon whole pepper corn 24 ounces water salt and pepper

2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender 3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside 4. In a separate pan, sautĂŠ the garlic, onion, tomato 5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste) 6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well 7. Add the chili and simmer for 3 minutes 8. Add salt and pepper to taste 9. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 26 Total Fat 1g

Calories from Fat 2 % Daily Value* 1%

Saturated Fat 1g

Cholesterol 38mg

12%

Sodium 227mg

Total Carbohydrate 2g

Dietary Fiber 1g

Sugars 1g Protein 4g Vitamin A 6% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 11% Iron 2%

Embutido (Filipino Meatloaf)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/SCnkwOof8Fs?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds ground pork 12 pcs vienna vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1. Place the ground pork in a large container

1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cups raisins 1 cup carrot, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs

2. Add the bread crumbs then break the raw eggs and add it in. Mix well 3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly 4. Add the raisins, tomato sauce, salt, and pepper then mix well. 5. Place the meat mixture in an aluminum foil and flatten it. 6. Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. 7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.

60 8. Place in a steamer and let cook for 1 hour. 9. Place inside the refrigerator until temperature turns cold 10. Slice and serve. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 1904 Total Fat 15g Saturated Fat 3g

Calories from Fat 123 % Daily Value* 23% 15%

Cholesterol 3mg

Sodium 5267mg

219%

Total Carbohydrate 398g

132%

Dietary Fiber 28g

112%

Sugars 207g Protein 44g Vitamin A 334% Calcium 48% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 144% Iron 103%

Lumpia Filipino Preparation: 45 mins, Cook Time: 25 mins

Yield: 15

Author: LILQTPINAY23 Total Time: 1 hour 10 mins 1 Tablespoon vegetable oil 50 2 50g (2 oz) thinly sliced green cabbage 500 g (1 1/4 lb) minced pork 1 teaspoon freshly ground black pepper 2 cloves garlic, crushed 1 teaspoon salt 1 small onion, chopped 1 teaspoon soy sauce 1 medium carrot, minced 30 lumpia wrappers or rice paper 2 spring onions, chopped vegetable oil for frying Place a wok or large frying pan over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with clingfilm to retain moisture. Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on kitchen roll. Serve immediately. Source: allrecipes.co.uk

Nutrition Facts Amount per Serving Calories 231

Calories from Fat 123 % Daily Value*

Total Fat 17g Saturated Fat 5g

62 26% 25%

Cholesterol 3mg

Sodium 2602mg

108%

Total Carbohydrate 27g Dietary Fiber 10g

9% 40%

Sugars 3g Protein 11g Vitamin A 333% Calcium 5% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 71% Iron 11%

Tortang Talong Filipino

63 Makes 4 servings Yield: 4

Here is a unique eggplant recipe from the Filipino cuisine. Filipino chef Panlasang Pinoy shows an eggplant dish with pork and raisins. The combination of ingredients brings out a delicious looking dish. The recipe is bit long with a lot of cooking steps but itâ&#x20AC;&#x2122;s all worth. A more simple Tortang talong or Eggplant Omelet is just roast the eggplant clear burn skin flour and dip in the egg wash fry for those who are always in a hurry. A very budget friendly meal, this recipe wonâ&#x20AC;&#x2122;t hurt your wallet at all.I would recommend this to beginners because it only takes few easy steps to complete and will just take you less than 15 minutes to prepare. 4 pieces Chinese eggplant 1 carrot diced 1/2 pound ground pork 1 box raisins 1 pouch Mama Sita's Pang-gisa Saute Mix 3 eggs 1 small potato diced 1. Grill the eggplant until the color of skin turns almost black 2. Let the eggplant cool for a while then peel off the skin. Set aside. Option #1 3. Heat oil in a wok and saute pork until Brown in color 4. Add potatoes, carrots and raisins. Cook until the Veg are tender 5. Add Mama Sita's Pang-gisa Saute Mix mix remove from heat Continue or Option #2 simple 3. Crack the eggs and place in a bowl 4. Add salt and beat 5. Place the eggplant on a flat surface and flatten using a fork. 6. Dip the flattened eggplant in the beaten egg mixture 7. Heat the pan and pour the cooking oil 8. Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat. Source: ifood.tv <div id='ifoodtv-video-player'><object><param name='wmode' value='transparent'></param><embed src='http://swf.ifood.tv/flvPlayer.swf' allowScriptAccess='always'

64 flashVars='autoPlay=true&volume=0.4&playerListPosition=bottom&videoId=100000000420342&playSounds=false&loopP wmode='transparent' width='602' height='478' allowFullScreen='true'></embed></object><div style='text-align:center;font-size:11px;'>Powered by: <a href='http://www.ifood.tv'>ifood.tv</div></div>

Nutrition Facts Amount per Serving Calories 30 Total Fat 1g Saturated Fat 1g

Calories from Fat 1 % Daily Value* 1% 5%

Cholesterol 1mg

Sodium 9mg

Total Carbohydrate 8g

Dietary Fiber 2g

Sugars 1g Protein 2g Vitamin A 83% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 6% Iron 1%

Ginisang Monggo

Watch the video http://PanlasangPinoy.com Munggo or Mung bean (or even green bean to some) is a seed of Vigna radiata, a plant native to India and Pakistan. Since the plant originated in Asia, it was easy to spread along the nearby countries. This seed became a hit when it reached the Philippines. Mung bean was used as an ingredient in different desserts and main dishes as well. The most famous Mung bean dish is the “Ginisang Munggo” (Sauteed Mung Bean). This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables. A very healthy and satisfying dish that is friendly on the budget. I like Monggo because it brings back the memories of my childhood. I often eat ginisang munggo when I was a child, and I can say that I liked it a lot. It is good to know that food such as this monggo recipe can bring back the memories from the past. Of course, I also like this monggo dish for its delicious taste.

5 to 8 pcs medium sized shrimp (optional) 2 Tablespoons fish sauces 24 ounces water 1 pc beef cube (for flavoring) 1/2 cup crushed pork rind (chicharon) salt and pepper

2. Put-in the beef cube and Mung bean and simmer until the Mung Bean is soft enough (about 35 to 50 minutes) 3. On a separate pan, sauté the garlic, onion, and tomato

66 4. Add the pork and simmer for 5 mins 5. Put-in the fish sauce and simmer for 10 mins or until the meat is tender 6. Note* If necessary, you may add water to help make the meat tender but make sure to add more time to simmer 7. Add the shrimp 8. Pour the cooked Mung beans and simmer for 10 minutes 9. Add the spinach and pork rinds (chicharon) 10. Add salt and pepper to taste 11. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 78 Total Fat 6g Saturated Fat 6g

Calories from Fat 6 % Daily Value* 9% 30%

Cholesterol 6mg

Sodium 71mg

Total Carbohydrate 19g

Dietary Fiber 10g

40%

Sugars 6g Protein 11g Vitamin A 26% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 66% Iron 8%

Melt-in-Your-Mouth Slow Cooker Pot Roast

67 Makes 8 servings

From the April 2013 HomeCook'n Newsletter 1 pound (3 to 4 pound) beef chuck roast 1 packet dry onion soup mix 1 (12-ounce) can Cola(Not Diet) 5-6 new red potatoes cut up 3/4 cup brown sugar 2 cups baby carrots 1 cup chili sauce Combine all ingredients in a slow cooker. Cook on low 8 to 10 hours. Serves 6 to 8. This roast is also good with just the coke and onion soup mix. For the demonstrated recipe we used store bought ingredients for convenience but included the recipes for homemade brown sugar, chili sauce and onion soup mix.

Nutrition Facts Amount per Serving Calories 177 Total Fat 0g Saturated Fat 0g Cholesterol 0mg

Calories from Fat 0 % Daily Value* 0% 0% 0%

Sodium 967mg

40%

Total Carbohydrate 43g

14%

Dietary Fiber 2g

Sugars 26g Protein 2g Vitamin A 0% Calcium 16% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 32% Iron 5%

Lechon Kawali (Pan Roasted Pork)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/87V0NIhr4VA?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds pork belly 5 pcs dried bay leaves 2 Tablespoons salt 3 cups cooking oils 2 Tablespoons whole black pepper 34 ounces water 1. Place the water on a big cooking pot and bring to a boil 2. Put-in the pork belly then add 1 tablespoon of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender 3. Remove the meat from the pot and let it cool down for a few minutes 4. Spread 1 tablespoon of salt on the meat, make sure to distribute it evenly on all sections 5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up 6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meatâ&#x20AC;&#x2122;s texture is crispy 7. Flip the meat to cook the opposite side 8. Remove the meat from the pan, let it cool down a little then slice according to desired portions 9. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving

Calories 6481 Total Fat 721g Saturated Fat 145g

69 Calories from Fat 6481 % Daily Value* 1109% 725%

Cholesterol 1mg

Sodium 14161mg

590%

Total Carbohydrate 1g Dietary Fiber 1g

0% 4%

Sugars 1g Protein 1g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 54%

Menudo Pork

Watch the video http://PanlasangPinoy.com 2 pounds pork belly (about 1 kilo) 1 small onion, chopped 1/2 pound pork liver (about Âź kilo) 3 cloves garlic, finely chopped 1 cup carrot, diced 1 teaspoon brown sugar 1 cup potato, diced 2 cups tomato sauce 1 cup red bell pepper, chopped 1 cup water 1/2 cup soy sauce 1/4 cup cooking oil 1/2 pc lemon or 4 pcs. calamansi Procedure: 1.Marinade pork with soy sauce and lemon juice for approximately 1 hour 2.Heat pan and place cooking oil 3.Fry potatoes and carrots for about 5 minutes and set aside 4.SautĂŠ garlic and onion in the same pan where the vegetables were fried 5.Add the marinated pork belly and water then simmer for 15 minutes 6.Add the pork liver and tomato sauce and simmer for 10 minutes 7.Add the fried carrots and potatoes, red bell pepper, and brown sugar then simmer for another 5 minutes 8.Add salt and pepper to taste. 9.Serve hot. Enjoy!

Nutrition Facts Amount per Serving Calories 979 Total Fat 61g Saturated Fat 12g

Calories from Fat 540 % Daily Value* 93% 60%

Cholesterol 0mg

Sodium 7326mg

305%

Total Carbohydrate 86g Dietary Fiber 16g

71 28% 64%

Sugars 44g Protein 35g Vitamin A 367% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 259% Iron 1%

Pinakbet (assort veggie with shrimp sauce) Watch the video http://PanlasangPinoy.com Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste. This Pinakbet Recipe is a variation of the popular Tagalog version of this dish, Pakbet Ilokano, that originated from the Ilocos Region. This Pinakbet recipe is comprised of different vegetables such as eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya (bitter melon), okra, and others. Since there are quite a number of ingredients required, I usually carry a shopping list and buy the freshest produce from a nearby market on the day that I’ll cook them. When it comes to the Shrimp paste, I always buy an extra bottle from the Asian store so that I won’t run out of stock. Before I forget…have that rice cooker going because you might need some extra rice. Oh…one more thing. Have a cold soda (soft drinks) on your side or some cold juice to get rid of that shrimpy taste after you’re done. You will suely love this Pinakbet recipe. <iframe width="640" height="360" src="http://www.youtube.com/embed/6QyZ9z9lbIE?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1/4 pound pork, thinly sliced 1 large egg plant, chopped 1 1 medium-sized bitter melon, chopped 1/4 pound squash, chopped into 2x1 inch cubes 3 pieces large tomatoes, sliced 1 piece onion, sliced 1 Tablespoon ginger, minced 1. Heat the pan and put the cooking oil.

3 cloves garlic, crushed 6 to 8 pieces okra 1 bunch string beans, cut in 3 inches length 4 Tablespoons shrimp paste 1 cup water 3 Tablespoons cooking oils salt and pepper

2. When oil is hot enough, sauté the garlic, ginger, onion, and tomato 3. Add the pork and cook until color turns light brown (about 5 to 8 minutes) 4. Put-in the shrimp paste and cook for 2 minutes. 5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender 6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft 7. Add the remaining vegetables and mix with the other ingredients. Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables) 8. Serve hot with steamed white rice. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 859 Total Fat 52g

Calories from Fat 433 % Daily Value* 80%

Saturated Fat 14g

70%

Cholesterol 118mg

39%

Sodium 3375mg Total Carbohydrate 95g Dietary Fiber 30g

73 140% 31% 120%

Sugars 23g Protein 45g Vitamin A 29% Calcium 31% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 65% Iron 46%

Siomai (Shao Mai Pork Dumpling)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/T384poglQu0?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 1/2 pounds ground pork 1 1/2 cups white mushroom, minced 1 cup shrimp, minced mushrooms 2 cups water chestnuts, minced 1 pack wonton wrappers 5 Tablespoons sesame oil 1/4 cup minced scallion 1 Tablespoon ground black pepper 2 teaspoons salt 1 cup onion, minced 1 piece raw egg 1 cup carrot, minced water for steaming 1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly. 2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure) 3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming). 4. Serve hot with Kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Nutrition Facts Amount per Serving Calories 3971 Total Fat 336g

Calories from Fat 3047 % Daily Value* 516%

Saturated Fat 114g

570%

Cholesterol 1204mg

401%

Sodium 7853mg Total Carbohydrate 26g Dietary Fiber 6g

75 327% 8% 24%

Sugars 27g Protein 57g Vitamin A 322% Calcium 8% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 19% Iron 71%

Chapter 5: I SEAFOOD

Adobong Pusit2 Toyomansi Calamares Chili Crab Adobo with Shrimp Filipino Easy Crab Cakes Filipino Garlic Butter Shrimp Ginataang Galunggong Grilled Squid Mixed Seafood in Coconut Milk Pancit Malabon Rellenong Pusit Sinanglay na Tilapia Squid Sisig Sweet and Sour Tilapia

77 79 81 83 85 86 88 90 92 94 96 98 100 102

Adobong Pusit2

Watch the video http://PanlasangPinoy.com Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds. Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Philippines to shoot this Adobong Pusit video. It was quite a short vacation but I made sure to make the most out of the short time that I got. I like this dish because of its rich flavor – it also brings-in a sense of nostalgia which reminds me of the good times that I had when I was still home. Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork. <iframe width="640" height="360" src="http://www.youtube.com/embed/9KpHl5LO63k?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds medium-sized squid, cleaned and 1 cup water ink separated 5 cloves crushed garlic 1 piece large onion, diced 1 teaspoon sugar 2 pieces medium sized tomatoes, diced salt and pepper to taste 1/2 cup soy sauce 2 Tablespoons cooking oils 1/2 cup vinegar 1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.

78 2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes. 3. Turn off the heat then separate the squid from the liquid. Set aside. 4. Pour-in cooking oil on a separate wok of cooking pot then apply heat. 5. When the oil is hot enough, sautĂŠ the garlic, onions, and tomatoes. 6. Put-in the squid then cook for a few seconds. 7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes. 8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes. 9. Transfer to a serving bowl then serve. 10. Share and enjoy! Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

Nutrition Facts Amount per Serving Calories 428 Total Fat 33g Saturated Fat 9g

Calories from Fat 273 % Daily Value* 50% 45%

Cholesterol 3mg

Sodium 4328mg

180%

Total Carbohydrate 28g Dietary Fiber 3g

9% 12%

Sugars 23g Protein 29g Vitamin A 3% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 3%

Toyomansi Calamares Yield: Number of servings (yield): 3

Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs. However, I chose to add breadcrumbs for this recipe for visual appeal and a crunchier texture. So, what is the difference between Calamares and Calamari besides the spelling? :) Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi. Toyo (soy sauce) and calamansi (native lemon), the proportion is up to you. Some add pepper, hot sauce or a piece of chili (siling labuyo) for that zing. I enjoy this dish when spiced vinegar is around. This makes a real good â&#x20AC;&#x153;pulutanâ&#x20AC;? (beer food) too. Do you also like to pair Calamares with beer? If in case you are having a hard time looking for fresh squids, you may always purchase the packaged squid rings for calamari. These are located on the frozen food section of most supermarkets or grocery stores. 1/2 pound medium to large sized squid cleaned and sliced into rings 3/4 cup all-purpose flour 1 piece raw egg, beaten

3/4 cup breadcrumbs cleaned and sliced into rings 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups cooking oils Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes. Heat a cooking pot the pour-in cooking oil. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels. Serve with sinamak or Asian dipping sauce. Share and enjoy!

80 <iframe width="640" height="360" src="http://www.youtube.com/embed/nmV5c7tGlH8?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 4621 Total Fat 481g Saturated Fat 97g

Calories from Fat 4321 % Daily Value* 740% 485%

Cholesterol 1mg

Sodium 2361mg

98%

Total Carbohydrate 67g

22%

Dietary Fiber 1g

Sugars 1g Protein 1g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 23%

Chili Crab

Watch the video http://PanlasangPinoy.com Chili Crab is a seafood dish that originated from Singapore. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce.I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). I found this to be real good and the three servings of rice can attest to that. Imagine the meaty claws of the alimango topped with sweet and spicy sauce …now that makes me really craving for more. Wouldn’t you want to try some or perhaps cook your own chili crab?

1/2 cup tomato catsup or tomato sauce 1/4 cup sweet chili sauce 2 Tablespoons fish sauces 1/2 Tablespoon sesame oil 1/4 cup water 3 Tablespoons green onions or scallions, thinly sliced crosswise

2. Sauté the garlic, ginger, and crushed red pepper 3. Add the crab and cook for 3 to 4 minutes 4. Put-in the hoisin sauce, tomato ketchup, sweet chili sauce, fish sauce, and sesame oil then mix with the other ingredients 5. Pour-in the water and bring to a boil then simmer for 10 minutes or until the sauce thickens. 6. Garnish with green onions on top

82 7. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 501 Total Fat 39g Saturated Fat 8g

Calories from Fat 339 % Daily Value* 60% 40%

Cholesterol 4mg

Sodium 2801mg

116%

Total Carbohydrate 38g Dietary Fiber 3g

12% 12%

Sugars 28g Protein 8g Vitamin A 15% Calcium 37% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 21% Iron 1%

Adobo with Shrimp Filipino Yield: 4 servings print recipe

This Crispy Shrimp Adobo Recipe or Crispy Adobong Hipon is my take in making a unique Shrimp Adobo dish. I got the inspiration from our Nilasing na Hipon Recipe, which I think is really good. Instead of cooking the shrimp directly with vinegar and soy sauce, I used these seasonings as a marinade along with some minced garlic and ground black pepper. All that we need is to marinate the shrimp long enough to absorb the flavor. I tried using a mixture of AP flour and cornstarch to make the shrimp crispy when fried. I order to infuse the flavor and aroma of dried bay leaves and pepper to our dish, I devised a technique to capture the bay leaf and pepper flavors in the oil that we will use to fry our Crispy Shrimp Adobo. Actually, the technique is simple, all you need to do is put the bay leaves and whole pepper corn in the hot oil or simply deep frying them before you do the shrimp. The entire flavor will be released in the oil and the shrimp will catch them later on. In this Shrimp Adobo Recipe, I used white wine vinegar and low sodium soy sauce because I want the flavor to be less intense. Do not worry if you donâ&#x20AC;&#x2122;t have these ingredients on hand because you can always use dark soy sauce and white vinegar to cook this dish. This delicious Crispy Shrimp Adobo or Crispy Adobong Hipon can be eaten as a main dish with rice or simply as a pulutan. I find it best when dipped in an Adobo dipping sauce. This sauce is composed of vinegar, soy sauce, garlic, and pepper. 1/4 cup water 1/2 cup vinegar 34 3-4 garlic cloves, chopped 1/4 teaspoon black peppercorn, ground Source: wishfulchef.com

salt or patis (fish sauce), to taste 1 pound shrimp (i like the shells on for added flavor) 2 cans coconut milk (i used light)

Nutrition Facts Amount per Serving Calories 238

Calories from Fat 17 % Daily Value*

Total Fat 1g Saturated Fat 1g

84 1% 5%

Cholesterol 603mg

201%

Sodium 3511mg

146%

Total Carbohydrate 1g Dietary Fiber 1g

0% 4%

Sugars 6g Protein 54g Vitamin A 1% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 6%

Easy Crab Cakes Filipino The Filipino Style Crab Cakes Recipe is no doubt flavorful and luscious. With its delectable blend of crabs, mayo, bread crumbs, eggs and other ingredients, youâ&#x20AC;&#x2122;ll get to experience of what seafood and fantastic meal really is. Aside from its heavenly taste, you can get a breeze of health with the crab cakes recipe. Knowing crabs, they contain a lot of nutrients such as Vitamins A, B and C that is good for the body. More so, you can serve this Easy crab cakes on every day dinner or special occasions. Cooking procedure is way too easy even for a novice in the kitchen. Besides, making such recipe is quite fulfilling. Read more: http://www.pinoyrecipe.net/category/christmas-recipes/#ixzz2N5GBj5fs 1/2 kilo fresh crab meat (about 2-1/2 cups) salt and freshly ground pepper, or to taste 2 tbsp.â&#x20AC;&#x201C; lite 2 eggs 1 tbsp. worcestershire sauce 1 cup cracker crumbs ( you can use several drops hot pepper sauce skyflakes ) or bread crumbs 4 green onions, chopped 5 tbsp canola oil 2 tbsps. dry mustard 2 tomatoes and scallions for garnish Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across, you can use a heart shape cookie cutter to shape your crab cakes. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat, add Canola Oil Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes. Garnish with sliced tomatoes and scallions. Serve hot.

Nutrition Facts Amount per Serving Calories 516 Total Fat 12g Saturated Fat 6g

Calories from Fat 66 % Daily Value* 18% 30%

Cholesterol 6mg

Sodium 1746mg

72%

Total Carbohydrate 98g

32%

Dietary Fiber 12g

48%

Sugars 10g Protein 24g Vitamin A 46% Calcium 22% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 86% Iron 42%

Garlic Butter Shrimp

86 Makes 6 servings

http://PanlasangPinoy.com Shrimp Sautéed in butter with a lot of garlic is basically what this Garlic Butter Shrimp Recipe is all about. Although not an authentic Filipino recipe, this dish is loved and enjoyed by several people. In fact, night markets such as “Dampa” and many Filipino restaurants include this dish in their regular menu. This Garlic Butter Shrimp Recipe is so awesome because it tastes good, quick and easy to prepare, and the ingredients are always available. If I am in a hurry to cook dinner, this is the dish that always comes to my mind second to canned luncheon meat (or canned sardines even). Let me talk a little about the composition of this dish. It is simply made of Shrimp, garlic, butter, and lemon soda. Don’t take the lemon soda for granted because it is a major ingredient. The sweet taste of this dish is attributed to this ingredient; it also reacts well with the flavor of butter which makes this garlic butter shirmp recipe stand out. If you have not tried this garlic butter shrimp recipe yet, you should know that it is best eaten with white rice. I also like having this with plain toast. <iframe width="640" height="360" src="http://www.youtube.com/embed/gBQvgTUy2x4?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 pounds shrimp 1/2 cup butter 2 Tablespoons flat leaf parsley, finely 4 Tablespoons garlic, minced chopped 2 cups lemons soda 1. Marinade the shrimp in lemon soda for about 10 minutes 2. Melt the butter in a pan and heat it up until hot enough to cook the garlic 3. Add the garlic and cook until the color turns golden brown

87 4. Put-in the shrimp (including the liquid marinade) and let cook until the liquid completely evaporates 5. Sprinkle the parsley, ground black pepper, and salt 6. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 214 Total Fat 15g

Calories from Fat 139 % Daily Value* 23%

Saturated Fat 0g

Cholesterol 241mg

80%

Sodium 1276mg

53%

Total Carbohydrate 1g Dietary Fiber 0g

0% 0%

Sugars 2g Protein 19g Vitamin A 11% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 2%

Ginataang Galunggong Yield: Number of servings (yield): 4

Galunggong or round scad (some call it mackerel scad and short fin scad) is a common fish variety in the Philippines. This was considered as a poor manâ&#x20AC;&#x2122;s food back in the days because of its affordable cost. However, things change as time goes by. Contrary to its status in the past, the retail price of galunggong fluctuated and eventually landed somewhere in the median level. I would rather talk about how good this fish is rather than how much it costs in the local market. Just like any other fish variety, galunggong comes in different sizes. I used to buy small galunggong in the Philippines because it tastes awesome when fried. I do not need to remove the fish bones and head while eating and it is easy to make the fish crispy. All I needed is a cup of spice vinegar and a couple cups of rice. The bigger sized fish of this variety can also be fried, but the eating experience does not compare to the small ones. The larger varieties are best cooked with coconut milk (ginataan) or with vinegar (escabeche). I donâ&#x20AC;&#x2122;t like the idea of manually removing the fish bones from the meat while eating. This scenario is more complicated with smaller fish; this was the reason why I always use medium to large galunggong when cooking ginataan: it is easier to remove the fish bones because it can easily be seen or felt. This recipe is easy to follow. In fact, you only need to place the ingredients into the cooking pot (I used a wide dutch oven) alternately and wait for everything to cook. Adding Serrano pepper makes this dish spicy; you can reduce the spice by altering the number of peppers that you will use. 4 pieces medium round (galunggong), scad 1 Tablespoon fish sauce cleaned and salted 1/2 teaspoon ground black pepper 4 pieces serrano peppers cleaned and salted 1 small red onion, sliced 3 cups Coconut milk 2 cloves crushed garlic 1 knob ginger, sliced into strips Cooking Procedure Pour the coconut milk in a wide cooking pot. Let it boil. Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes. Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes. Remove the cover. Let the sauce reduce to about 1/2 to 3/4 cups. Transfer to a serving plate. Serve with

89 warm rice. Share and enjoy! Cooking Procedure Pour the coconut milk in a wide cooking pot. Let it boil. Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes. Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes. Remove the cover. Let the sauce reduce to about 1/2 to 3/4 cups. Transfer to a serving plate. Serve with warm rice. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1366 Total Fat 146g Saturated Fat 131g

Calories from Fat 1211 % Daily Value* 224% 655%

Cholesterol 2mg

Sodium 101mg

Total Carbohydrate 26g

Dietary Fiber 3g

12%

Sugars 2g Protein 22g Vitamin A 2% Calcium 14% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 34% Iron 129%

Grilled Squid Yield: Number of servings (yield): 2

Finally, Summer has arrived. I decided to welcome Summer by preparing something that reminds me of what I usually do during this wonderful season; grill. There are several Summer foods that I want to feature and the first that crossed my mind is Inihaw na Pusit or “Grilled Squid” . This dish is very easy to prepare and does not take much of your time to complete. When I was still in the Philippines, grilling has become a weekly habit. I make sure that I get the best meat or seafood in the market to grill. I also remember some fast food spots in the food court of malls selling this dish (though freshness is questionable sometimes). And yes…how could dampa in Paranaque and even the one in Sea Side in Macapagal slip my mind. They serve the best Inihaw na Pusit in their respective cities. Haven’t tried the Sugba na pusit (I’m not sure if it is called this way, maybe you can help me out) in Cebu and some parts of Mindanao yet but a lot of people who have tried gave it two thumbs up. Are you familiar with the “SuToKil” (Sugba, Towa, Kilaw) ? They say that its a must-try when going to Cebu and Mindanao.

91 Serve hot with dip. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 299 Total Fat 3g Saturated Fat 3g

Calories from Fat 3 % Daily Value* 4% 15%

Cholesterol 3mg

Sodium 8663mg

360%

Total Carbohydrate 45g Dietary Fiber 5g

15% 20%

Sugars 35g Protein 37g Vitamin A 23% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 63% Iron 5%

Mixed Seafood in Coconut Milk Yield: Number of servings (yield): 3

The Philippines is famous for dishes that use coconut milk. This method of cooking is locally referred to as “Ginataan or Guinataan”, which means to cook in coconut milk. Mixed Seafood in Coconut milk is a combination of different sea foods such as crabs, mussels, shrimp, and squid — all cooked in coconut milk or coconut cream. Although it might sound simple, this recipe really tastes good. I like seafood; this dish brings out the good flavors of the seafood ingredients in a way that is pleasant to our taste buds. I also love the kick from the dried chilies. I recommend having this dish with generous amounts of steamed rice. 1 pound mixed seafood (combinacion de 1 medium onion, chopped mariscos) 1/2 teaspoon ground black pepper 2 cups Coconut milk 3 pieces dried thai chili 2 teaspoons shrimp paste 1 Tablespoon cooking oil 1 teaspoon garlic, minced Cooking Procedure Heat cooking pot, and then pour-in cooking oil. Saute garlic and onions Pour-in coconut milk, stir, and let boil. Sprinkle ground black pepper. Add-in dried chilies and shrimp paste. Stir and simmer until the liquid reduces to half. Add mixed seafood and cook for 3 to 5 minutes. Turn-ff heat. Transfer to a serving plate. Serve. Share and enjoy! Cooking Procedure Heat cooking pot, and then pour-in cooking oil. Saute garlic and onions Pour-in coconut milk, stir, and let boil. Sprinkle ground black pepper. Add-in dried chilies and shrimp paste. Stir and simmer until the liquid reduces to half. Add mixed seafood and cook for 3 to 5 minutes. Turn-ff heat. Transfer to a serving plate. Serve. Share and enjoy! Source: panlasangpinoy.com <iframe width="640" height="360"

93 src="http://www.youtube.com/embed/iCPCh3IDsz4?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 1056 Total Fat 112g Saturated Fat 90g

Calories from Fat 942 % Daily Value* 172% 450%

Cholesterol 19mg

Sodium 178mg

Total Carbohydrate 18g

Dietary Fiber 2g

Sugars 1g Protein 14g Vitamin A 1% Calcium 9% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 29% Iron 87%

Pancit Malabon Yield: Number of servings (yield): 6

Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. The reason why this noodle dish seems like a complete seafood sampler is because of the cityâ&#x20AC;&#x2122;s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas. Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference. 1 pound thick rice noodle 1/4 pound adobong pusit, sliced adobong 1/2 pound pork belly, boiled and sliced pusit sliced 1/2 cup annatto seeds diluted in 1/2 cup 1/2 cup pork rinds (chicharon), pounded water (also known as annatto water) 1 cup napa cabbage (pechay baguio), 3/4 cup shrimp juice chopped then blanched 3 Tablespoons fish sauces (patis) 1 piece lemon, quartered 1/2 teaspoon ground black pepper 3/4 cup tinapa flakes 1 Tablespoon fresh garlic, minced 3 pieces hard boiled eggs, sliced 1 medium-sized onion, minced 1 Tablespoon parsley, chopped 1/4 cup pork rinds (chicharon), pounded 2 Tablespoons toasted garlic 1/2 pound shrimp, shelled, cooked, and halved lengthwise Cooking Procedure Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside. Start making the sauce by sautĂŠing the minced garlic and onion. Add chopped boiled pork and cook for 3 minutes. Add fish sauce and ground black pepper then stir. Pour-in shrimp juice and annatto water and let boil. Add pounded pork rinds (chicharon) then stir. Simmer for 2 to 3 minutes then turn off heat. Place the cooked noodles in a large bowl then pour-in the sauce and mix well. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings. Serve with lemon or calamansi and a lot of love. Share and

95 enjoy! Cooking Procedure Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside. Start making the sauce by sautĂŠing the minced garlic and onion. Add chopped boiled pork and cook for 3 minutes. Add fish sauce and ground black pepper then stir. Pour-in shrimp juice and annatto water and let boil. Add pounded pork rinds (chicharon) then stir. Simmer for 2 to 3 minutes then turn off heat. Place the cooked noodles in a large bowl then pour-in the sauce and mix well. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings. Serve with lemon or calamansi and a lot of love. Share and enjoy! Source: panlasangpinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/BE0ZxIkyY1E?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 2125 Total Fat 51g

Calories from Fat 412 % Daily Value* 78%

Saturated Fat 11g

55%

Cholesterol 342mg

114%

Sodium 8108mg

337%

Total Carbohydrate 353g

117%

Dietary Fiber 9g

36%

Sugars 6g Protein 74g Vitamin A 39% Calcium 14% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 199% Iron 14%

Rellenong Pusit Yield: Number of servings (yield): 4

Rellenong Pusit literally translates to Stuffed Squid: “relleno” is the Spanish word for stuffed. This recipe calls for large squids to be stuffed with cooked ground pork.It has been part of our culinary culture to create dishes with stuffings. Some of the famous stuffed dishes that I personally adore are Rellenong Bangus, Chicken Galantina, and Lechon stuffed with Paella. Making your own Rellenong Pusit is easy. If you tried making pork giniling, you won’t be having a hard time with this recipe. Think of this as stuffing your pork giniling (without the tomato sauce) in the squid then frying it. Simple, isn’t it? The thing that I like most about this holiday seafood recipe is the explosion of delightful flavors. Combining the rich taste of pork with the tangy flavor of the squid is like no other. The ingredients work harmoniously in providing the right balance in taste. This makes your meal more pleasant and enjoyable. Since Christmas and New Year is around the corner, you may want to share this dish with the rest of your circle. Adding raisins to the ground pork will surely make this dish more festive. Enjoy the holidays and Share the Love. Let’s wish for good health and peace. Always remember to always be thankful for all the blessings that we receive. 2 large squids cleaned and gutted 1 piece lemon 1/2 pound ground pork 1/2 cup soy sauce 1 medium carrot, diced or minced salt and pepper to taste 2 stalks celery, chopped 1 piece egg, beaten 1 medium onion, minced 1/2 cup all-purpose flour 4 cloves garlic, minced 10 Tablespoons cooking oils 1 medium tomato, diced Cooking Procedure Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes. Heat a pan and pour-in 3 tablespoons cooking oil. Sauté garlic, onion, celery, and tomato. Put-in the ground pork and cook until the color turns light brown (about 5 minutes). Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling. Dip the stuffed

97 squid in beaten egg then dredge in flour. Set aside. Heat another pan and pour-in 7 tablespoons of cooking oil. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender. Transfer the cooked squid in a serving plate and serve. Share and enjoy! Cooking Procedure Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes. Heat a pan and pour-in 3 tablespoons cooking oil. SautĂŠ garlic, onion, celery, and tomato. Put-in the ground pork and cook until the color turns light brown (about 5 minutes). Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling. Dip the stuffed squid in beaten egg then dredge in flour. Set aside. Heat another pan and pour-in 7 tablespoons of cooking oil. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender. Transfer the cooked squid in a serving plate and serve. Share and enjoy! Source: panlasangpinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/kCkIy7EghTE?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 2444 Total Fat 207g

Calories from Fat 1839 % Daily Value* 318%

Saturated Fat 53g

265%

Cholesterol 152mg

50%

Sodium 4824mg Total Carbohydrate 100g Dietary Fiber 15g

201% 33% 60%

Sugars 23g Protein 32g Vitamin A 353% Calcium 45% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 221% Iron 25%

Sinanglay na Tilapia

Watch the video http://PanlasangPinoy.com Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later. The first few steps in preparing Sinanglay remind me of Inihaw na Tilpia or Inihaw na Bangus. I usually stuff the fish with onion and tomatoes before grilling; this is also one of the factors that differentiate Sinanglay from Ginataan. I was told by a Bicolano friend that they usually use lemongrass to tie the fish. According to him, the fish needs to be tied in order to secure the stuffing while cooking. Another benefit of using lemongrass is that it brings-in a nice aroma to the dish. I canâ&#x20AC;&#x2122;t find any lemongrass this season so I opted for an alternative: Pechay (or Bok Choy). The fish needs to be wrapped in Pechay leaves for the same reason; but, I made sure that the cavity would remain closed while the fish is being cooked. I did it by tying kitchen twine around the fish.

99 3. Wrap the bok choy around the tilapia. I use 2 bok choy leaves to ensure that the entire fish is wrapped. 4. Secure the bok choy by tying a kitchen twine around the tilapia. (this step is optional) 5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat. 6. Cook the fish in medium heat for 20 minutes. 7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate. 8. Serve hot. Share and enjoy!

Nutrition Facts Amount per Serving Calories 708 Total Fat 76g Saturated Fat 68g

Calories from Fat 608 % Daily Value* 116% 340%

Cholesterol 4mg

Sodium 2422mg

100%

Total Carbohydrate 21g Dietary Fiber 6g

7% 24%

Sugars 4g Protein 20g Vitamin A 4% Calcium 10% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 30% Iron 65%

100

Squid Sisig Yield: Number of servings (yield): 4

Squid Sisig is a pleasant-tasting dish made from chopped grilled squid along with some onions and seasonings. This recipe is my second seafood sisig adaptation next to bangus sisig. You will certainly love this dish. In order to make squid sisig, the squid needs to be grilled for a few minutes. Grilling it makes the texture of the skin compact and less slimy. This makes the chopping process a piece of cake. Always remember not to grill the squid longer than the indicated time. Over cooking the squid will make it tougher, in terms of texture. I love to eat squid sisig along with rice. I usually squeeze half a lemon over it and add seasonings such as soy sauce, salt, and pepper. I like it spicy too. That is the reason why I add about a teaspoon of Sriracha sauce. How about you, how do you like your squid sisig? 2 large squid cleaned and ink sacks removed 1 Tablespoon soy sauce 2 medium yellow onions, minced 2 Tablespoons garlic powder 2 teaspoons minced ginger 2 teaspoons salt 2 Tablespoons cooking oils Cooking Procedure Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool. Chop the squid into small pieces. Heat the oil in a pan and then saute the garlic, onion, and ginger. Put-in the chopped squid. Stir and then cook for a minute. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions. Serve with lemon wedges. Share and enjoy! Cooking Procedure Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool. Chop the squid into small pieces. Heat the oil in a pan and then saute the garlic, onion, and ginger. Put-in the chopped squid. Stir and then cook for a minute. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions. Serve with lemon wedges. Share and enjoy!

101 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 454 Total Fat 30g Saturated Fat 6g

Calories from Fat 270 % Daily Value* 46% 30%

Cholesterol 0mg

Sodium 5296mg

220%

Total Carbohydrate 37g Dietary Fiber 3g

12% 12%

Sugars 3g Protein 4g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 40% Iron 0%

102

Sweet and Sour Tilapia

Watch the video http://PanlasangPinoy.com Sweet and sour is a combination that originally came from Asia. Several Asian food (mostly of Chinese origin) adopted this blend. Based on articles, the Chinese (particularly the Cantonese) were the oneâ&#x20AC;&#x2122;s who originally came up with the thought of mixing these two different flavors. This Sweet and Sour Tilapia Recipe is a ood example of this. Generally, sweet and sour fish can be prepared using fish fillet or whole fish. Traditionally though, whole fish such as grouper (lapu-lapu) is commonly used. I tried using tilapia to make Sweet and Sour Fish because tilapia is a common fish easily available in almost all locations. It is also reasonably priced, which means it is budget friendly. I enjoy eating Sweet and Sour fish because I love the flavor. This manner of preparation reduces the fishy smell and taste of the fish making it more enjoyable to the palate. It also goes well with rice whether fried or steamed.

1 thumbs ginger, cut into strips 2 cups water 3 Tablespoons tomato paste 1/2 cup brown sugar 1 Tablespoon cornstarch 1 small carrot, cut into strips

103 2. When the oil is hot enough, put the fish in the pan. 3. When the immersed side of the fish is brown and crispy, flip the fish to let the other side cook. 4. Once the fish is fully cooked, remove from pan and set aside. 5. In a clean pan, sautĂŠ the garlic, onion, carrots, ginger, and bell pepper (red and green) 6. Add 2 cups of water and simmer for 5 minutes 7. Put-in the tomato paste, sugar, and vinegar then mix thoroughly 8. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in) 9. Pour the sauce on top of the Tilapia. 10. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 2654 Total Fat 241g Saturated Fat 49g

Calories from Fat 2161 % Daily Value* 370% 245%

Cholesterol 1mg

Sodium 157mg

Total Carbohydrate 127g Dietary Fiber 6g

42% 24%

Sugars 103g Protein 6g Vitamin A 343% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 44% Iron 4%

104

Chapter 6: Veggies

Chopsuey Ginataang Langka Rice Croquettes

105 107 109

105

Chopsuey

Watch the video http://PanlasangPinoy.com Chopsuey or Chop Suey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America. In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables. I usually thicken the sauce of my Chopsuey to bring out its Chinese influence. Do you prefer it the same way? Let me know what you think by commenting on the box below this post. Let’s discuss ideas and share our knowledge to our “kababayans”. <iframe width="640" height="360" src="http://www.youtube.com/embed/5czlz9Uexng?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1/4 pound shrimp 1/2 pound boneless chicken 1 teaspoon garlic 2 teaspoons cornstarch 1 Tablespoon oyster sauce 1/2 piece cabbage, quartered 1 cup green bell pepper, sliced 1 cup red bell pepper, sliced 1 small cauliflower, cut into small pieces 1. Sauté the garlic and onion 2. Add the boneless chicken and sauté for 2 minutes

1 1/2 cups snow peas 1 cup carrot, sliced 1 cup onion, diced 1 cup chicken liver, sliced shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon 1 1/4 cups water salt and pepper

106 3. Put-in the chicken liver and let cook for 3 minutes more 4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes. 5. Add the shrimp then sprinkle some salt and pepper. 6. Add the oyster sauce and simmer for 2 minutes. 7. Put-in the cauliflower and cabbage then mix well 8. Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked 9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well. 10. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 375 Total Fat 8g

Calories from Fat 34 % Daily Value* 12%

Saturated Fat 5g

25%

Cholesterol 205mg

68%

Sodium 1292mg

53%

Total Carbohydrate 42g

14%

Dietary Fiber 18g

72%

Sugars 6g Protein 58g Vitamin A 324% Calcium 8% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 12% Iron 6%

107

Ginataang Langka

Watch the video http://PanlasangPinoy.com Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish. I am not a big fan of jackfruit and anything cooked in coconut milk when I was a child. However, things changed when this dish was introduced to me during our vacation in Romblon (which is the hometown of my parents). Electricity is a luxury during those days and having dinner means eating by the candle light. I tried all the dishes served on the table because the dark did not give me the option to visually qualify the food in front of me. After trying Ginataang Langka, I immediately loved it; it wasn’t until when my plate was all cleaned-up when I learned that the delicious dish that I enjoyed is called “utan nga langka”. After doing some experimentation later on, I learned that using toasted anchovies (sinangag na dilis) also works well with ginataang langka. <iframe width="640" height="360" src="http://www.youtube.com/embed/Xn3kfOmOEWU?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1 pound unripe jackfruit peeled and chopped 3 cups Coconut milk 1 large onion, diced 3/4 cup water 5 cloves crushed garlic 1/2 cup fried dried fish (daing), bones 3/4 cup tomato, diced removed 3 to 5 pieces red chilies 1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil. 2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.

108 3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming. 4. Add the fried dried fish and cook for 5 minutes. 5. Pour-in water and allow re-boiling. 6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes. 7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up. 8. Transfer to a serving plate then serve. 9. Share and enjoy!

Nutrition Facts Amount per Serving Calories 1417 Total Fat 144g Saturated Fat 129g

Calories from Fat 1209 % Daily Value* 221% 645%

Cholesterol 0mg

Sodium 114mg

Total Carbohydrate 35g Dietary Fiber 3g

11% 12%

Sugars 0g Protein 27g Vitamin A 23% Calcium 12% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 79% Iron 125%

109

Rice Croquettes Preparation: :45, Cook Time: :15

Yield: Yield: 8 Servings

As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California This recipe is: Contest Winning 1/2 cup chopped onion 1/2 cup grated Parmesan cheese 2 Tablespoons butter 1 teaspoon dried basil 1 cup uncooked long grain rice 1/4 teaspoon pepper 21/4 cups 2-1/4 chicken broth 1/2 cup dry bread crumbs 2 Tablespoons chopped fresh parsley canola oil 1 egg, lightly beaten additional fresh parsley, optional Directions In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. In an electric skillet, heat 1/4 in. of oil to 365째. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired. Yield: 16 croquettes. Source: tasteofhome.com

Nutrition Facts Amount per Serving Calories 4390 Total Fat 68g

Calories from Fat 638 % Daily Value* 104%

Saturated Fat 20g

100%

Cholesterol 123mg

41%

Sodium 12488mg Total Carbohydrate 184g Dietary Fiber 8g

110 520% 61% 32%

Sugars 5g Protein 56g Vitamin A 19% Calcium 89% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 43%

111

Chapter 7: Filipino dishes

The following selection of recipes is about as legitimate as you can get when it comes to Filipino immigrant cooking. Kare Kare, or oxtails cooked with tripe in peanut sauce, is my favorite. You are right, this is not a cuisine that can be called "high class," but it is a cuisine that can be called delicious. The Lumpias are heaven and the Chicken and Pork Adobo is simple and sensational. Make a meal of any or all of these and your will be quite happy. You might even try the Pork Cooked in Pork Blood. Calm down! It is a delicious dish. Now then, enjoy the presence of our wonderful Filipino immigrants PANSIT CANTON

112

PANSIT CANTON Yield: 1

The first time I had this was my best Josa asked me over for dinner I was from out of Town and he said quote "NO PROBLEM" we have lots his wife on the other hand had issues. Then next time was I got BOLD and ask my Minister and his wife for dinner "HOME RUN" somebody in this family can cook Filipino FOOD! Pancit Canton is a noodle dish that is of Chinese origin. This is prepared pretty much like the Pancit Bihon, though an obvious distinction would be the noodles used (rice sticks vs. flour sticks). This dish closely resembles the Chow Mein but preparation and some ingredients vary.As mentioned in the video, there are several ways to cook Pancit (or Pansit). This recipe shows another approach in preparing the second staple dish of the Philippines. By the way, please donâ&#x20AC;&#x2122;t forget your calamansi (or lemon). Pancit tastes better when calamansi is squeezed over it before eating. Preparing Pancit Canton is not complicated. In fact, you can easily do it just by following our step by step recipe. You can even watch our cooking video on how to cook pancit canton to be sure of what you are doing. It is best to serve pancit canton during special occasions such as birthday parties and fiestas. This is often consumed for lunch but will also make a good afternoon snack. Aside from the ingredients indicated below, you may use other ingredients such as chicken balls and squid balls. <iframe width="640" height="360" src="http://www.youtube.com/embed/dZ-iQnJYdzA?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1 pound . lg. shrimps 1 lg. chicken breast 1 med. sized carrot, cut in 1/4 inch circles 2 stalks celery 1/4 of a med. sized cauliflower 1/8 of a med. sized cabbage Shell, clean and devein shrimps.

2 tbsp. cornstarch 1/2 pound . canton noodles 1 tbsp. accent salt and white pepper 1 clove garlic, crushed 1 onion, cut in quarters

113 Cut lengthwise and set aside. Cut chicken breast in small pieces. Saute the garlic, celery, carrots, shrimps, chicken breasts and cook about 3/4 done. Add the cauliflower and the cabbage. Season with Accent, salt and white pepper. In 1/4 cup water, stir in the cornstarch and pour over the sauteed meat. Add the onions, cover and simmer 1-2 minutes. Place canton noodles on top of sauteed meat, cover and simmer 3 more minutes. Serve hot. Source: cooks.com

Nutrition Facts Amount per Serving Calories 1042 Total Fat 10g

Calories from Fat 58 % Daily Value* 15%

Saturated Fat 3g

15%

Cholesterol 30mg

10%

Sodium 552mg

23%

Total Carbohydrate 209g

69%

Dietary Fiber 24g

96%

Sugars 15g Protein 46g Vitamin A 333% Calcium 53% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 181% Iron 45%

114

Chapter 8: Breakfast

Arroz a la Cubana Arroz Caldo Bacon and Egg Fried Rice Banana Fritter Champorado Crabmeat Omelette Dulong Fishcake Ginisang Sardinas Longganisa Longganisa Fried Rice Pandesal Filipino Pork Tapsilog Pork Tocino Tocino (Filipino-Style Grilled Cured Pork) Tortang Dulong Tortilla Espanola Tuna Frittata Vegetable Omelet

115 117 119 121 123 125 127 129 131 133 135 137 139 140 141 143 145 147

Arroz a la Cubana

115 Makes 6 servings Yield: 6

Arroz a la Cubana is a popular dish in Spain. The Spanish version is made-up of white rice, fried egg, and tomato sauce. It does not include any meat at all. Filipino Arroz a la Cubana Recipe is more festive because it has fried bananas and ground meat along with rice and fried eggs. The additional ingredients make the Filipino version distinctive. This Arroz a la Cubana Recipe will produce a nice tasting ground meat dish that goes well with bananas and egg. Arroz a la Cubana can be eaten as a heavy breakfast (and I really mean heavy because you have both bananas and rice) or lunch. You can try to have this for dinner, but you will need to delay your sleep time for a couple of hours or wait until the food is fully digested, at least. I find it best to use “saging na saba” for this Arroz a la Cubana Recipe instead of relying with plantains. Filipino Saba Banana has this distinctive sweetness. In addition, “saging na saba” is meat for frying as evidenced by its nice texture. Sometime I even sprinkle a little sugar on top of the fried bananas to adjust the taste to my preference. 1 pound ground beef (80/20) 3 Tablespoons tomato paste 1 pound ground pork 1 Tablespoon light soy sauce 1/2 cup raisins 3 Tablespoons Worcestershire sauce 1 cup frozen green peas 6 pieces fried bananas (saba) 1 medium yellow onion, minced 6 pieces fried eggs 1 teaspoon minced garlic 6 cups of hot steamed white rice 1 medium tomato, diced salt and ground black pepper to taste Cooking Procedure In a large cooking pan, sauté the onion, garlic, and tomato When the tomato becomes soft, put-in the ground beef and pork. Cook for 5 to 7 minutes. Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates. Remove the cover and then put-in the green peas. Cook for 5 to 8 minutes in low to medium heat. Arrange in individual plates with steamed rice, fried bananas, and fried egg. Serve. Share and enjoy! Cooking Procedure In a large cooking pan, sauté the onion, garlic, and tomato When the tomato becomes soft, put-in the

116 ground beef and pork. Cook for 5 to 7 minutes. Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates. Remove the cover and then put-in the green peas. Cook for 5 to 8 minutes in low to medium heat. Arrange in individual plates with steamed rice, fried bananas, and fried egg. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1003 Total Fat 24g

Calories from Fat 209 % Daily Value* 36%

Saturated Fat 9g

45%

Cholesterol 99mg

33%

Sodium 578mg

24%

Total Carbohydrate 152g

50%

Dietary Fiber 7g

28%

Sugars 15g Protein 22g Vitamin A 6% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 14% Iron 48%

117

Arroz Caldo Yield: Number of servings (yield): 6

Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy. Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get. To make your arroz caldo look and taste better, try topping it with some safflower, toasted garlic, and scallions â&#x20AC;&#x201D; squeeze half a lemon and you are done. Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this arroz caldo with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. 1 1/2 lbs chicken, cut into serving pieces 4 pieces hard boiled eggs 1 1/2 cups uncooked rice 1 cup scallions (green onions), minced 34 ounces water (about 1 liter) 2 knobs ginger, julienned 2 tbsp fish sauces 3 tbsp safflower(kasubha) 1 teaspoon garlic 1 piece chicken cube (bouillon) 1/2 teaspoon ground black pepper 1 piece lemon or 4 pieces calamansi 1 cup onion, minced 2 tbsp cooking oils Cooking Procedure In a pot, heat the cooking oil then saute the garlic, onion, and ginger Dash-in some ground black pepper Add the chicken cube and cook until the cube melts Put-in the chicken and cook until outer layer color turns golden brown Add the fish sauce and uncooked rice then mix and cook for a few minutes Pour-in the water and bring to a boil Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) Put-in the hard boiled eggs Add the safflower for additional color and aroma Serve hot with garlic, minced scallions, and lemon. Share and Enjoy! Cooking Procedure

118 In a pot, heat the cooking oil then saute the garlic, onion, and ginger Dash-in some ground black pepper Add the chicken cube and cook until the cube melts Put-in the chicken and cook until outer layer color turns golden brown Add the fish sauce and uncooked rice then mix and cook for a few minutes Pour-in the water and bring to a boil Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) Put-in the hard boiled eggs Add the safflower for additional color and aroma Serve hot with garlic, minced scallions, and lemon. Share and Enjoy! Source: panlasangpinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/SXde1p_wGXM?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Nutrition Facts Amount per Serving Calories 1054 Total Fat 11g

Calories from Fat 52 % Daily Value* 16%

Saturated Fat 7g

35%

Cholesterol 104mg

34%

Sodium 188mg Total Carbohydrate 203g Dietary Fiber 11g

7% 67% 44%

Sugars 7g Protein 57g Vitamin A 7% Calcium 16% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 10% Iron 53%

119

Bacon and Egg Fried Rice Yield: Number of servings (yield): 6

Bacon and Egg Fried Rice is a quick, easy, and tasty fried rice recipe that you can enjoy for lunch. It can be a meal in itself because of the bacon and eggs, but you can always eat this with yummy dishes such as beef stir fry or chicken stir fry. This Bacon and Egg Fried Rice Recipe is a must keep because the result is really awesome. It starts by searing chopped bacon in a pan until most of the fat comes out. The bacon fat will be used as the oil in making the fried rice. Since we donâ&#x20AC;&#x2122;t want too much fat (and bacon has a lot, believe me), you will need to scoop out some bacon fat until just the right amount is left. Eggs are fried in the bacon fat before the rice and other ingredients are added. When it comes to rice, make sure that you use leftover rice for better results. You can also reference to out Tips in cooking fried rice. It is important that you constantly stir the rice while being cooked. Since high heat is often applied, there is a big possibility for the rice to burn if you do not do this. Although the steps below in this Bacon and Egg Fried Rice Recipe do no directly state this, constant stirring should be implied in every fried rice recipe. This is done gradually by using a spatula. Gently scrape the top of the pan with a spatula to the point that you are removing the rice sticking on the pan. Do not apply to much pressure especially if you are using a metal spatula as it might damage the pan. Take extra caution so that you will not mess-up the texture of the rice. 6 cups leftover white rice 1 1/2 teaspoons salt 10 strips uncooked bacon, chopped 1 teaspoon garlic powder 2 eggs 3 teaspoons light soy sauce 3/4 cup frozen green peas Cooking Procedure Heat a Dutch oven and then put-in the chopped bacon. Let the bacon cook until semi-crispy and all the oils come out. Scoop out excess oil to the point that around 4 to 5 tablespoons are left. Put the bacon on one end of the Dutch oven or cooking pot and then fry the eggs on the other side. When the eggs are cooked, use the spatula to chop them into small pieces. Put-in the rice. Sprinkle salt and garlic powder. Gently stir while cooking for about 4 minutes. Pour-in soy sauce. Stir and then cook for 4 minutes. Stir continuously by scooping the rice at the bottom to prevent it from getting burnt. Add the green peas. Stir once more and cook for another 3 to 6 minutes. Transfer to a serving plate. Serve with your favorite main dish. Share and enjoy!

120 Cooking Procedure Heat a Dutch oven and then put-in the chopped bacon. Let the bacon cook until semi-crispy and all the oils come out. Scoop out excess oil to the point that around 4 to 5 tablespoons are left. Put the bacon on one end of the Dutch oven or cooking pot and then fry the eggs on the other side. When the eggs are cooked, use the spatula to chop them into small pieces. Put-in the rice. Sprinkle salt and garlic powder. Gently stir while cooking for about 4 minutes. Pour-in soy sauce. Stir and then cook for 4 minutes. Stir continuously by scooping the rice at the bottom to prevent it from getting burnt. Add the green peas. Stir once more and cook for another 3 to 6 minutes. Transfer to a serving plate. Serve with your favorite main dish. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 3998 Total Fat 31g Saturated Fat 11g Cholesterol 51mg

Calories from Fat 308 % Daily Value* 47% 55% 17%

Sodium 5203mg

216%

Total Carbohydrate 814g

271%

Dietary Fiber 28g

112%

Sugars 4g Protein 33g Vitamin A 1% Calcium 4% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 4% Iron 188%

121

Banana Fritter Yield: Number of servings (yield): 6

Banana Fritter or Maruya is a fried food that makes use of “Saba” banana or plantains. The bananas are sliced or mashed and then mixed with a batter, which is composed of flour, sugar, vanilla, and a binder which is egg usually. This is eaten for breakfast or as a mid-afternoon snack. There are many ways to prepare the banana. Some slice it in half while others prepare it by slicing thinly crosswise. There is no right or wrong way of preparing the bananas; it all depends on your preference. I prefer mashing the bananas because they are easier to cook that way; it also makes the mixture more flavorful. When making Banana Fritters, make sure that you are using ripe bananas; unripe bananas are quite bitter and will not give you the expected sweet taste. As for the cooking oil, try to use about a cup for every batch and then add more as necessary. Doing this will prevent the mixture from absorbing excess oil. 6 pieces ripe “saba” bananas, mashed 3/4 cup granulated white sugar 1 cup all-purpose flour 1 cup fresh milk 1 1/2 teaspoons vanilla extract 3/4 cup cooking oil 1 egg, beaten 1/2 teaspoon salt 1 teaspoon baking powder Cooking Procedure In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Mix well. Gradually add the mashed bananas while mixing. Add the egg, vanilla extract, and milk. Mix to incorporate all the ingredients. Heat half of the oil in a pan. When the oil becomes hot, scoop about 1/2 cup of the mixture and then pour in the pan (add the remaining oil in the next batches). Fry both sides until the color turns golden brown. Sprinkle the remaining sugar on both sides. Serve. Share and enjoy! Cooking Procedure In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Mix well. Gradually add the mashed bananas while mixing. Add the egg, vanilla extract, and milk. Mix to incorporate all the ingredients. Heat half of the oil in a pan. When the oil becomes hot, scoop about 1/2 cup of the mixture and then pour in the pan (add the remaining oil in the next batches). Fry both sides until the color turns golden brown. Sprinkle the

122 remaining sugar on both sides. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 2692 Total Fat 187g Saturated Fat 41g Cholesterol 22mg

Calories from Fat 1667 % Daily Value* 287% 205% 7%

Sodium 1867mg

77%

Total Carbohydrate 246g

82%

Dietary Fiber 2g

Sugars 158g Protein 10g Vitamin A 12% Calcium 32% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 6% Iron 26%

123

Champorado

AKA - Tsampurado (Spanish: champurrado) is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal". It can be eaten as a snack or dessert as well. Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado (this is also the reason why there is Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice. 1 cup glutinous rice 8 Tablespoons unsweetened cocoa 3 1/2 cups water swirl sweetened condensed milk optional 1/2 cup sugar 1. Pour 2 1/2 cups of water in a pot and bring to a boil 2. Put-in the glutinous rice and allow water to re-boil for a few minutes 3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously 4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. 5. Remove from the pot and place in a serving bowl. 6. Serve hot with a swirl of condensed milk on top. Read more at <a http://www.ifood.tv/recipe/champorado#kWxJMBwhDOyDyfRc.99 >www.ifood.tv </a>

Nutrition Facts Amount per Serving Calories 1098

Calories from Fat 56

Total Fat 6g Saturated Fat 1g

124 % Daily Value* 9% 5%

Cholesterol 1mg

Sodium 46mg

Total Carbohydrate 251g Dietary Fiber 12g

83% 48%

Sugars 97g Protein 9g Vitamin A 1% Calcium 7% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 57%

125

Crabmeat Omelette Yield: 1 Crabmeat Omelette is a type of beaten egg preparation with crab meat. This is lightly fried using butter or oil. In the Philippines, this type of dish is referred to as “torta” and several different ingredients can be added with the egg. The more traditional method of preparation is adding the crabmeat (or any ingredient that takes a short time to cook) with the eggs while whisking. The eggs and crabmeat will then be poured in the pan and be cooked at the same time. There are many ways to cook an omelette and several ingredients can be mixed and matched. All we need is a little imagination and a good understanding on how each ingredient affects the taste of the entire dish. It’s always good to experiment. <iframe width="640" height="360" src="http://www.youtube.com/embed/a7oG4e6eMrw?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 3/4 cup crab meat 4 Tablespoons butter 1 small onion thinly sliced lengthwise 2 Tablespoons green onions 3 eggs 1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt. 2. Add the onion, crabmeat, and green onions then cook until half done 3. Add salt and pepper to taste then set aside. 4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt. 5. Crack the eggs and place in a bowl then add some salt 6. Whisk the eggs and pour on the frying pan 7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space. 8. Put the cooked crabmeat and onions on top of the half side of the omelette. 9. Cover the crabmeat and onions by folding the other side of the omelette. 10. Place in a serving plate. 11.Serve hot with bread or rice. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 480 Total Fat 46g

Calories from Fat 413 % Daily Value* 70%

Saturated Fat 1g

Cholesterol 199mg

66%

Sodium 827mg Total Carbohydrate 5g Dietary Fiber 2g

126 34% 1% 8%

Sugars 1g Protein 14g Vitamin A 33% Calcium 4% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 21% Iron 7%

Dulong Fishcake

127 Makes 4 servings Yield: 4

Fishcake or Fish Cake is type of fried patty traditionally made from fish fillet with the addition of some vegetables and spices. This resembles chicken burger patties or large chicken nuggets. Often times, this dish is made using white fish fillet. Since we love to go against the norm, weâ&#x20AC;&#x2122;ll be using a familiar ingredient. I am referring to dulong or silver fish. Still remember our previous posts: dulong omelet and kinilaw na dulong? This dish is another addition to our list of dulong recipes. One quality that I like most about this fish is its good taste. Although they are very small, these fishes are very tasty. In fact, taste was the main reason for me to make a fishcake out of them. Another plus factor is the ease of preparation; dulong can be eaten as they are (just make sure that you wash them first). This dish is very easy to prepare. All you need to do is combine the ingredients; form a patty; and then fry. As for the sauce, ready made ranch dressing is best. You can squeeze- in a little lemon to make it taste fresh. 1 pound dulong (silver fish), cleaned 1/2 teaspoon dijon mustard 3/4 cup breadcrumbs 1 teaspoon salt 1 piece raw egg, beaten 1/2 teaspoon ground black pepper 1 Tablespoon mayonnaise 2 Tablespoons extra vigin olive oil 3 teaspoons lemon juice 2 Tablespoons butter 1 teaspoon minced garlic Cooking Procedure Combine fish, 1/ 2 cup bread crumbs, egg, salt, pepper, mustard, garlic, mayonnaise, and lemon juice. Mix well. Scoop the mixture and shape into individual patties. Dredge in remaining 1/4 cup breadcrumbs. Set Aside. Melt butter in a pan. Pour-in olive oil. Pan-fry the fish patties in medium heat for about 5 to 6 minutes per side. Remove from the pan. Arrange in a serving plate. Serve with chips or salad and top with ranch dressing. Share and enjoy! Cooking Procedure

128 Combine fish, 1/ 2 cup bread crumbs, egg, salt, pepper, mustard, garlic, mayonnaise, and lemon juice. Mix well. Scoop the mixture and shape into individual patties. Dredge in remaining 1/4 cup breadcrumbs. Set Aside. Melt butter in a pan. Pour-in olive oil. Pan-fry the fish patties in medium heat for about 5 to 6 minutes per side. Remove from the pan. Arrange in a serving plate. Serve with chips or salad and top with ranch dressing. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 136 Total Fat 16g

Calories from Fat 135 % Daily Value* 24%

Saturated Fat 2g

10%

Cholesterol 17mg

Sodium 665mg Total Carbohydrate 0g Dietary Fiber 0g

27% 0% 0%

Sugars 0g Protein 0g Vitamin A 4% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 1%

129

Ginisang Sardinas Yield: Number of servings (yield): 3

Do you like to eat canned sardines? How do you eat it? I am a fan of canned sardines because they are the most convenient meal that I can consume anytime and anywhere; all I needed is a cup of steaming hot rice or a few pieces of hot pandesal. Back in the days, I like it when sardines is prepared straight out of the can and poured over hot steamed rice. To make it more exciting, the rice is spread over a piece of wide banana leaf, wherein as many as eight people can eat at the same time using nothing but their hands. The only issue is when you are eating in a remote place with limited water supply. You tend to smell fishy the whole day. This was the reason why I always use utensils when eating sardines. I know that liking canned sardines takes a bit of an acquired taste for some of us. There are people saying that they don’t like it because it has an overpowering fishy smell and taste. Well, I do not see any issue here because fish should smell and taste fishy, right? The simple solution to this problem is to cook canned sardines by sautéing in garlic and onion and adding some lemon or calamansi juice to reduce the fishy taste. The recipe is very simple and quick to prepare. All you need is follow the instructions below. There is a big chance that you will never look at canned sardines the same way again. Aside from this recipe, there are tons of dishes that you can make from canned sardines – like the ever popular Odong, for example. 11 ounces sardines in tomato sauce (about 2 2 teaspoons lemons or calamansi juice small cans) 2 pieces birds eye chili (siling labuyo) 1 medium red onion, sliced lengthwise *optional 3 cloves garlic, crushed 1 teaspoon fish sauce or salt 1 Tablespoon flat leaf parsley, chopped 1/2 teaspoon ground black pepper 1 medium ripe tomato, chopped 2 Tablespoons cooking oils Cooking Procedure Heat the oil in a pan. Sauté the garlic and onion When the onion becomes soft, add the tomato and cook for 3 minutes. Pour-in the sardines in tomato sauce and chili. Stir and let boil. Cook for 5 minutes in low to medium heat. You may add a little water if needed. Add-in the lemon juice, ground

130 black pepper, and salt or fish sauce. Stir and cook for a minute more. Turn off heat and then transfer to a serving bowl. Garnish with chopped flat leaf parsley. Serve with steamed rice. Share and enjoy! Cooking Procedure Heat the oil in a pan. SautĂŠ the garlic and onion When the onion becomes soft, add the tomato and cook for 3 minutes. Pour-in the sardines in tomato sauce and chili. Stir and let boil. Cook for 5 minutes in low to medium heat. You may add a little water if needed. Add-in the lemon juice, ground black pepper, and salt or fish sauce. Stir and cook for a minute more. Turn off heat and then transfer to a serving bowl. Garnish with chopped flat leaf parsley. Serve with steamed rice. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 419 Total Fat 32g Saturated Fat 8g

Calories from Fat 272 % Daily Value* 49% 40%

Cholesterol 2mg

Sodium 4339mg

180%

Total Carbohydrate 31g Dietary Fiber 10g

10% 40%

Sugars 17g Protein 15g Vitamin A 53% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 114% Iron 8%

131

Longganisa Yield: Number of servings (yield): 6

Longganisa (or longanisa, or longaniza) are Filipino chorizos. These cured sausages are famous in almost every Philippine region. The famous varieties of longganisa are : Vigan , Lucban, and Guagua which were named according to the town that they came from. Pork is the most common meat used in making this sausage; Chicken, beef, and even tuna are sometimes used as alternatives. This Longganisa Recipe that we have here involves curing the meat using Prague powder and sodium phosphate. Prague Powder or pink curing salt is responsible in preserving the meat and inhibits the growth of certain bacteria. Sodium phosphate, on the other hand, acts as an emulsifier. It makes to immiscible ingredients (like fat and liquid) mix together in complete harmony. Aside from these ingredients, extenders such as carageenan and TVP are required only if you will be using this for commercial purposes. If this will be for personal consumption, then extenders are not necessary. It is very important that you follow the measurement of the ingredients as stated in the recipe below. Using more than the required ingredients (especially the curing ingredients) is not good. If you are living in outside of the Philippines, you can purchase the ingredients online. I get mine from americanspice(.com) and spiceage(.com). I was also able to get the hog casing online. As far as stuffing the meat into the casing, you can do it manually or with a little help from your stand mixer. I am using a KitchenAid stand mixer and I bought the sausage grinder and stuffer attachment which proved to be very helpful. 2 1/4 lbs ground pork 2 tbsp sugar 1 tbsp coarse salt 6 tbsp garlic, minced 1/2 teaspoon prague powder #1 2 tbsp paprika (for color) 1 teaspoon sodium phosphate 3 tbsp anise liquor 1/4 cup cold water 1 tbsp ground black pepper 1/4 cup tvp (textured vegetable protein) 2 tbsp pineapple juice 1 tbsp isolate 1/2 teaspoon meat enhancer (optional) 1/2 teaspoon carrageenan Cooking Procedure In a large container mix the salt, prague powder, phosphate, Anise liquor, and water

132 Add the Textured Vegetable Protein, Isolate, and Carrageenan Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours) Shape and Wrap the longanisa individually Cooking Procedure In a large container mix the salt, prague powder, phosphate, Anise liquor, and water Add the Textured Vegetable Protein, Isolate, and Carrageenan Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours) Shape and Wrap the longanisa individually Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 35 Total Fat 6g Saturated Fat 6g

Calories from Fat 6 % Daily Value* 9% 30%

Cholesterol 6mg

Sodium 132mg

Total Carbohydrate 13g

Dietary Fiber 6g

24%

Sugars 6g Protein 18g Vitamin A 9% Calcium 7% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 9% Iron 7%

133

Longganisa Fried Rice Yield: Number of servings (yield): 4

Longganissa Fried Rice is a fried rice version using Longganisa (Filipino Sausage). This is best eaten during breakfast. Making Longganisa Fried rice is quick and easy, as long as you have longganisa around. You can purchase longganisa from Filipino and Asian supermarkets, or simply make one for yourself using our recipe. As for the rice, it is best if youâ&#x20AC;&#x2122;ll be using leftover white rice. I use leftover rice because it does not stick too much and the texture is just about right â&#x20AC;&#x201D; not too soft. The flavor of this fried rice dish comes from the sausage. However, the salt and garlic powder also play an important role in making this dish taste good. 5 cups leftover steamed white rice 2 teaspoons sea salt 3 pieces longganisa, removed from the 1 teaspoon garlic powder casing and the chopped 2 teaspoons soy sauce 2 raw eggs 3 Tablespoons cooking oils Cooking Procedure Combine the rice, salt, and garlic powder. Gently mash the mixture until the rice breaks apart and all the ingredients are well distributed. Heat the oil in a wide frying pan. When the oil becomes hot, put-in the chopped longganisa. Cook for 2 minutes. Put-in the mashed rice. Cook for 5 minutes in medium heat while stirring once in a while. Make a space in the pan by putting the rice on one side. Crack the eggs and then put in the open space of the pan. Let the eggs cook and then chop using the tip of your spatula. Gently mix the eggs with the rest of the Ingredients. Pour-in the soy sauce. Stir and then cook for one minute. Transfer to a serving plate. Serve. Share and enjoy! Cooking Procedure Combine the rice, salt, and garlic powder. Gently mash the mixture until the rice breaks apart and all the ingredients are well distributed. Heat the oil in a wide frying pan. When the oil becomes hot, put-in the chopped longganisa. Cook for 2 minutes. Put-in the mashed rice. Cook for 5 minutes in medium heat while stirring once in a while. Make a space in the pan by putting the rice on one side. Crack the eggs and then put in the open space of the pan. Let the eggs cook and then chop using the tip of your spatula. Gently mix the eggs with the rest of the Ingredients. Pour-in the soy sauce. Stir and then cook for one minute.

134 Transfer to a serving plate. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 3308 Total Fat 46g Saturated Fat 10g

Calories from Fat 406 % Daily Value* 70% 50%

Cholesterol 1mg

Sodium 5170mg

215%

Total Carbohydrate 652g

217%

Dietary Fiber 18g

72%

Sugars 2g Protein 2g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 144%

135

Pandesal Filipino

Pandesal or The Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. This bread is the favorite “agahan” (breakfast food) of most Pinoys (slang for Filipino) and can be eaten plain or with “palaman” (filling). <iframe width="640" height="360" src="http://www.youtube.com/embed/6moU0snRi-8?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 2 cups all purpose unbleached flour 1 1/4 cups milk warm 2 cups bread flour 1 pouch yeast 1/2 cup sugar 1 teaspoon salt 5 Tablespoons Land O Lakes Salted Butter 1 cup bread crumbs melted 1 piece egg 1 teaspoon baking powder 1 Tablespoon oil 1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved 2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring 3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients. 4. In a flat surface, knead the dough until the texture becomes fine. 5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour 6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer 7. Roll each part until it forms a cylindrical shape 8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal) 9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on) 10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise 11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes 12. Put the tray with dough in the oven and bake for 15 minutes 13. Turn off the oven and remove the freshly baked pandesal. 14. Serve hot. Share and enjoy!

136 Read more at <a http://www.ifood.tv/recipe/pandesal#dJql6slfYzw6Ucgb.99 >www.ifood.tv </a>

Nutrition Facts Amount per Serving Calories 3279 Total Fat 84g

Calories from Fat 753 % Daily Value* 129%

Saturated Fat 48g

240%

Cholesterol 177mg

58%

Sodium 5223mg

217%

Total Carbohydrate 553g

184%

Dietary Fiber 6g

24%

Sugars 117g Protein 76g Vitamin A 54% Calcium 55% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 7% Iron 146%

Pork Tapsilog

137 Makes 4 servings Yield: 4

As most of you know, Tapsilog stands for Tapa, Sinangag, at itlog. This is a popular dish that can be eaten for breakfast, lunch, and even dinner. Tapa is similar to a beef jerky. Traditional versions of this cured meat requires a few hours of sun drying. This Pork Tapsilog Recipe is the quick and easy way to make this popular dish using pork (instead of beef). This does not require any curing and no need to dry the meat under the sun too. The only thing that you will need to do is to marinate the pork with common seasonings and you are ready to go. The garlic fried rice or sinangag is not complicated to make, as well. All that you need is to follow this garlic fried rice recipe and everything else will be alright. Itâ&#x20AC;&#x2122;s up to you as to how many fried eggs you want to put-in, but it is recommended that you donâ&#x20AC;&#x2122;t go beyond 2 pieces for health reasons. 1 pound . pork loin, thinly sliced 1/2 teaspoon salt 4 pieces fried eggs dash a of ground black pepper 4 cups garlic rice 1/2 teaspoon granulated white sugar 2 teaspoons minced garlic 3 Tablespoons cooking oils 3 to 4 tablespoons soy sauce Cooking Procedure In a medium Ziploc bag, combine pork, soy sauce, garlic, sugar, salt, and pepper. Mix well and then marinate overnight inside the fridge. Heat the frying pan and then pour-in the cooking oil. When the oil becomes hot, fry the marinated pork pieces in low to medium heat until the color turns medium brown. Flip as necessary to cook the opposite side. Arrange the fried marinated pork, a cup of garlic rice, and a piece of fried egg in individual plates. Serve with spicy vinegar and ketchup. Share and enjoy! Cooking Procedure In a medium Ziploc bag, combine pork, soy sauce, garlic, sugar, salt, and pepper. Mix well and then marinate overnight inside the fridge. Heat the frying pan and then pour-in the cooking oil. When the oil becomes hot, fry the marinated pork pieces in low to medium heat until the color turns medium brown. Flip as necessary to cook the opposite side. Arrange the fried marinated pork, a cup of garlic rice, and a piece of fried egg in individual plates. Serve with spicy vinegar and ketchup. Share and enjoy!

138 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 828 Total Fat 19g

Calories from Fat 164 % Daily Value* 29%

Saturated Fat 5g

25%

Cholesterol 61mg

20%

Sodium 808mg

33%

Total Carbohydrate 132g

44%

Dietary Fiber 4g

16%

Sugars 1g Protein 26g Vitamin A 1% Calcium 7% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 28%

139

Pork Tocino Yield: Number of servings (yield): 6

Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat Pork Tocino is usually eaten during breakfast along with warm rice. Tocilog is a popular meal comprised of garlic rice, tocino, and fried egg. This meal can also be eaten during lunchtime. One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month. By the way, it tastes best when dipped in spicy vinegar. 2 pounds lbs pork ham 2 Tablespoons tbsp anisado wine (or ground 1/4 teaspoon prague powder #1 star anise and/or anisette) 1 teaspoon sodium phosphate 250 milligrams (250 mg) (optional) ascorbic 2 Tablespoons coarse salt acid 10 Tablespoons 7-10 tbsp sugar Cooking Procedure Slice the pork ham to about 1/4 inch thickness Except for the meat, combine all ingredients in a container and mix well Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat Place the mixed ingredients in a covered container Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete. Cooking Procedure Slice the pork ham to about 1/4 inch thickness Except for the meat, combine all ingredients in a container and mix well Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat Place the mixed ingredients in a covered container Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete. Source: panlasangpinoy.com

140

Nutrition Facts Amount per Serving Calories 3540 Total Fat 0g Saturated Fat 0g

Calories from Fat 0 % Daily Value* 0% 0%

Cholesterol 1310mg

436%

Sodium 15060mg

627%

Total Carbohydrate 120g Dietary Fiber 0g

40% 0%

Sugars 120g Protein 397g Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Tocino (Filipino-Style Grilled Cured Pork) Yield: 1

Author: Serious Eats Source: punchfork.com

141

Tortang Dulong Yield: 1

Tortang Dulong or silverfish omelet is simple yet tasty fish omelet dish. If you read our post on Kinilaw na Dulong, silverfish might be familiar to you now. This omelet dish is as simple as the other omelet dishes that we have except that we are now using fish as part of the ingredient.

Source: panlasangpinoy.com

Nutrition Facts

142 Amount per Serving Calories 1 Total Fat 1g Saturated Fat 1g

Calories from Fat 1 % Daily Value* 1% 5%

Cholesterol 1mg

Sodium 1181mg

49%

Total Carbohydrate 1g Dietary Fiber 1g

0% 4%

Sugars 1g Protein 1g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 1%

143

Tortilla Espanola Yield: 1 Tortilla Espanola or Potato Omelet is a quick and easy egg dish made with potatoes, eggs, and onion. This can either be served for breakfast, brunch, as an appetizer, or even light dinner.

2 cup olive oil 1 1/2 teaspoons salt

2. Add 1 tablespoon salt then mix thoroughly until well distributed. Set aside. 3. Heat a cooking pot and pour-in olive oil. 4. When the oil is hot enough, fry the potatoes and onion using medium heat. This should take between 7 to 10 minutes. Do not brown the potatoes. 5. Remove the potatoes from the cooking pot, turn off heat, and then drain excess oil. Let the fried potatoes cool for a few minutes. 6. Combine the remaining salt with the eggs then beat. 7. Add the cooked potato in the beaten egg mixture then stir to distribute. 8. Heat an 8 to 10 inches non-stick pan and pour-in about 2 to 3 tablespoons of olive oil. You may utilize the olive oil used to fry the potatoes. 9. When the oil is hot enough, pour-in the eggs and potato mixture. Cook for about 5 to 7 minutes in low to medium heat. Cooking time may vary, it is recommended to manually check the omelet to prevent burns. 10. Flip the omelet by placing a wide plate on top of the pan and turn the pan over in a way that the plate catches the omelet. 11. Place the pan back on the stove and gently push the omelet from the plate to the pan. Cook until the other side is done. 12. Turn off heat and transfer the omelet to a serving plate. 13. Serve with baguette or toasted bread. 14. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 441 Total Fat 3g

Calories from Fat 3 % Daily Value* 4%

Saturated Fat 3g

144 15%

Cholesterol 3mg

Sodium 3577mg

149%

Total Carbohydrate 102g Dietary Fiber 11g

34% 44%

Sugars 7g Protein 14g Vitamin A 3% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 76% Iron 12%

145

Tuna Frittata Yield: Number of servings (yield): 4

Tuna Frittata is a baked egg dish. This is composed of canned tuna, beaten eggs, and cheese. I love to have his for breakfast along with toast or muffins. This Tuna Frittata recipe is very easy and straight forward. All you need to do is combine all the ingredients, mix and then bake until the eggs are done. If you are thinking of adding vegetables, please go ahead. You can use this as your base recipe and add the vegetables that you prefer. I would personally choose either or a combination of the following spinach, basil, bell pepper, white mushrooms, and onion. 2 10 cans 2 (10 oz.) tuna 1/2 teaspoon salt 1/2 cup shredded cheese 1/8 teaspoon pepper 5 eggs, beaten 3 teaspoons cooking oils Cooking Procedure Grease a 9? inch pie dish by pouring-over cooking oil and rubbing it on the surface. Combine eggs, tuna, salt, and pepper. Mix well. Pour-mixture on the pie dish. Preheat oven to 370 degrees Fahrenheit Bake for 12 to 14 minutes. Sprinkle the cheese on top. Set the oven to broil and then continue broiling for 3 minutes. Serve with toasted bread. Share and enjoy! Cooking Procedure Grease a 9? inch pie dish by pouring-over cooking oil and rubbing it on the surface. Combine eggs, tuna, salt, and pepper. Mix well. Pour-mixture on the pie dish. Preheat oven to 370 degrees Fahrenheit Bake for 12 to 14 minutes. Sprinkle the cheese on top. Set the oven to broil and then continue broiling for 3 minutes. Serve with toasted bread. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 137

Calories from Fat 137

Total Fat 17g Saturated Fat 5g

146 % Daily Value* 26% 25%

Cholesterol 2mg

Sodium 1182mg

49%

Total Carbohydrate 2g Dietary Fiber 2g

0% 8%

Sugars 2g Protein 2g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 2%

147

Vegetable Omelet Yield: Number of servings (yield): 2

How about some Vegetable Omelet for breakfast? You can easily prepare this delicious omelet on your own by following the steps below. This Vegetable Omelet Recipe is quick and easy. All you will need are red and green bell pepper, mushrooms, and eggs. This goes well with toast, croissant, or flour tortilla. Making the perfect omelet might seem easy, but there could be some challenges at the end. Flipping or turning over the omelet can be cumbersome if you are using a wide pan. The shape of the cooked egg might get damaged. Unless you have a wide spatula or the skill to flip the omelet without risking its final form, it will help if you use the broiler, as indicated in this recipe. 3 large eggs, beaten 3/4 cup sliced white mushrooms 1/4 cup diced red bell pepper 3 Tablespoons butter 1/4 cup diced green bell pepper salt to taste Cooking Procedure Melt butter in Teflon coated (oven safe) frying pan Sauté the bell peppers and mushroom for 1 minute. Add salt and then stir. Pour-in the eggs and then cook in low to medium heat for 3 to 4 minutes. Preheat oven to broil. Turn- off the stove top and then transfer the Oven safe frying pan in the oven. Cook for 2 minutes or until the top part is done Remove the pan from the oven (don’t forget to wear oven gloves). Let the omelet slide from the pan to the serving plate while folding the omelet as it slides halfway down. Serve with bread. Share and enjoy! Cooking Procedure Melt butter in Teflon coated (oven safe) frying pan Sauté the bell peppers and mushroom for 1 minute. Add salt and then stir. Pour-in the eggs and then cook in low to medium heat for 3 to 4 minutes. Preheat oven to broil. Turn- off the stove top and then transfer the Oven safe frying pan in the oven. Cook for 2 minutes or until the top part is done Remove the pan from the oven (don’t forget to wear oven gloves). Let the omelet slide from the pan to the serving plate while folding the omelet as it slides halfway down. Serve with bread. Share and enjoy! Source: panlasangpinoy.com

148

Nutrition Facts Amount per Serving Calories 358 Total Fat 35g

Calories from Fat 302 % Daily Value* 53%

Saturated Fat 2g

10%

Cholesterol 92mg

30%

Sodium 272mg

11%

Total Carbohydrate 8g Dietary Fiber 2g

2% 8%

Sugars 2g Protein 8g Vitamin A 26% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 6% Iron 2%

149

Chapter 9: Salads / Dressings

Asian Salad Cups Cilantro Lime Vinaigrette

150 151

150

Asian Salad Cups

24 wonton skins (about 3 1/4-inch square) 1 Tablespoon sesame seed olive oil 1 head chinese (napa) cabbage 3 Tablespoons butter or margarine 2 medium green onions, sliced 2 packages (3 oz each) any flavor ramen 1 cup sugar noodle soup mix, noodles crushed (discard 1/2 cup vinegar seasoning) 2 Tablespoons soy sauce 1/2 cup slivered almonds 3/4 cup vegetable oil 1/4 cup sunflower nuts 1 Heat oven to 375째F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack. 2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely. 3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage. 4 In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss. 5 Fill cooled cups with salad. Serve immediately. Source: bettycrocker.com

Nutrition Facts Amount per Serving Calories 3132 Total Fat 238g

Calories from Fat 2020 % Daily Value* 366%

Saturated Fat 33g

151 165%

Cholesterol 2mg

Sodium 1628mg

67%

Total Carbohydrate 254g

84%

Dietary Fiber 33g

132%

Sugars 200g Protein 37g Vitamin A 48% Calcium 59%

Vitamin C 602% Iron 42%

* Percent Daily Values are based on a 2,000 calorie diet.

Cilantro Lime Vinaigrette

Makes 8 servings This versatile recipe can be used to marinate chicken breasts for grilling, as well as a salad dressing. 1/2 cup olive oil 1 1/4 teaspoons green peppercorns, crushed 1/2 cup peanut oil 1/2 teaspoon cayenne pepper 1 lime, juiced with pulp 1/2 teaspoon cumin, ground 1/4 cup lime juice 2 Tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. If using as a marinade, marinate for about two hours.

Nutrition Facts Amount per Serving Calories 244 Total Fat 28g Saturated Fat 5g

Calories from Fat 240 % Daily Value* 43% 25%

Cholesterol 0mg

Sodium 28mg

Total Carbohydrate 1g

Dietary Fiber 0g

Sugars 0g Protein 0g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 4% Iron 0%

152

Chapter 10: Soups / Stews

Bulalo (Beef Shank Soup) Laswa Lugaw Mechado Misua with Patola and Shrimp Pinakbet, (Filipino Vegetable Stew) Tinola (Chicken Ginger Soup)

153 155 157 159 161 163 165

153

Bulalo (Beef Shank Soup)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/25IpyYYIA7Y?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> My take on a Caldo de Res (Mexican Beef Soup) made like the filipinos love it 2 pounds beef shank 2 Tablespoons black pepper 1/2 head small cabbage, whole leaf 1/2 cup green onions individually detached 1 medium sized onion 1 bunch small bok choy (pechay) 34 ounces water 1 ear corn, each cut into 3 parts 2 Tablespoons fish sauces (optional) 1. In a big cooking pot, pour in water and bring to a boil 2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 minutes if using a pressure cooker) or until meat is tender. 3. Add the corn and simmer for another 10 minutes 4. Add the fish sauce, cabbage, bok choy , and green onion (onion leeks) 5. Serve hot. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 97 Total Fat 4g Saturated Fat 4g

Calories from Fat 4 % Daily Value* 6% 20%

Cholesterol 4mg

154 1%

Sodium 134mg

Total Carbohydrate 20g

Dietary Fiber 13g

52%

Sugars 4g Protein 9g Vitamin A 12% Calcium 20% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 304% Iron 60%

155

Laswa Yield: Number of servings (yield): 6

Similar to bulanglang and dinengdeng, Laswa is a healthy vegetable soup that makes use of any available vegetables from the backyard. This dish originated from the province of Iloilo in the Philippines. What makes Laswa unique from other related vegetable dishes is the inclusion of shrimp in the recipe. As you can see from the list below, this laswa recipe requires shrimp. It is be better to use the ones with head and shells intact. It has more flavor compared to the packaged shrimp that were already cleaned. You will know what I mean after trying the soup. I like laswa and I enjoy eating this dish because it is simple, inexpensive, low in fat, and full of vitamins and nutrients. This is usually best eaten with rice, but I opt to have it plainly as it is. I still get full after 2 servings â&#x20AC;&#x201C; the secret is to eat more kalabasa. Aside from the vegetable ingredients listed below, other vegetables can be added. For example, you can use malunggay leaves and alugbati as a replacement for saluyot, or you can add everything in the pot. Feel free to add some papaya or chayote, if preferred. 3/4 pound . shrimp, cleaned 2 pieces medium tomatoes, wedged 2 pieces chinese eggplant, sliced 10 pieces okra 1 1/2 cups cubed kalabasa (calabaza squash) 1 medium yellow onion, wedged 1/2 pound . string beans, cut into 2 inch 4 to 5 cups water length salt and pepper to taste 1 1/2 cups saluyot leaves Cooking Procedure Boil the water in a cooking pot. Put-in the tomato and onion. Cook covered for 3 to 4 minutes. Add the shrimp. Cook for 2 minutes. Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes. Put-in the saluyot. Stir and continue cooking for 2 minutes. Add salt and pepper to taste. Transfer to a serving bowl. Serve. Share and enjoy! Cooking Procedure Boil the water in a cooking pot. Put-in the tomato and onion. Cook covered for 3 to 4 minutes. Add the shrimp. Cook for 2 minutes. Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes.

156 Put-in the saluyot. Stir and continue cooking for 2 minutes. Add salt and pepper to taste. Transfer to a serving bowl. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 368 Total Fat 5g

Calories from Fat 25 % Daily Value* 7%

Saturated Fat 4g

20%

Cholesterol 456mg

152%

Sodium 3859mg

160%

Total Carbohydrate 46g Dietary Fiber 16g

15% 64%

Sugars 15g Protein 56g Vitamin A 15% Calcium 19% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 51% Iron 26%

157

Lugaw Yield: Number of servings (yield): 4

Lugaw or plain congee is the most basic congee recipe that only requires rice, water, and salt. This version is somewhat upgraded because I used an ingredient that improves the flavor of the dish â&#x20AC;&#x201C; Rousong. Rousong is made from pork. This is also called pork or meat floss. The texture of rousing is almost as soft as cotton, while its flavor is intense. This can definitely hype-up your plain old lugaw to make it more enjoyable to eat. It is available in Asian supermarkets. I got the idea from my childhood days. When I am sick, my mom and grandma will prepare some lugaw for me. I must admit that eating plain congee with a bit of salt is not exciting as eating crispy pata, so they always add this soft dry pork flakes on top. This made warm lugaw taste better. 1 cup long grain white rice 2 teaspoons salt 4 to 5 cups water 1/4 cup (pork floss) rousong Cooking Procedure Pour water in a cooking pot. Bring to a boil. Put-in the rice. Continue cooking for 30 minutes or until the texture becomes thick, while stirring once in a while. Add the salt, stir and then cook for 2 minutes more. Transfer to a serving bowl. Top with a tablespoon of rousing. Serve hot. Share and enjoy! Cooking Procedure Pour water in a cooking pot. Bring to a boil. Put-in the rice. Continue cooking for 30 minutes or until the texture becomes thick, while stirring once in a while. Add the salt, stir and then cook for 2 minutes more. Transfer to a serving bowl. Top with a tablespoon of rousing. Serve hot. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 574

Calories from Fat 0 % Daily Value*

Total Fat 0g Saturated Fat 0g

158 0% 0%

Cholesterol 0mg

Sodium 4737mg

197%

Total Carbohydrate 129g Dietary Fiber 3g

43% 12%

Sugars 0g Protein 0g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 28%

159

Mechado

Watch the video http://PanlasangPinoy.com Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce). If we look closely, there are differences (aside from the name :) )such as the manner of cooking or preparation and ingredients used.I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem. I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy world.

160 6. Place in a serving plate then serve hot with rice. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 2033 Total Fat 111g

Calories from Fat 940 % Daily Value* 170%

Saturated Fat 32g

160%

Cholesterol 588mg

196%

Sodium 8066mg

336%

Total Carbohydrate 36g Dietary Fiber 6g

12% 24%

Sugars 32g Protein 233g Vitamin A 25% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 46% Iron 114%

161

Misua with Patola and Shrimp Yield: 1

Misua with patola and shrimp is a soothing flour noodle soup recipe that has a close resemblance to the Filipino albondigas, except that this dish uses shrimp instead of ground pork. Preparing this dish is easy and quick. If you are looking for a quick soup recipe that you can cook for dinner, I think that this recipe is worth your attention. This Asian shrimp noodle soup version is delicious and takes less than 30 minutes to complete. Furthermore, the costs of ingredients will surely fit your budget. How do you eat Misua with patola? Since it can be considered as a complete meal in itself, you may eat this as it is. However, I enjoy this dish better with steamed white rice and an extra fish sauce dip. I think that this will also go well with fried bangus or fried tilapia. 1 medium sized patola (sponge gourd), 2 teaspoons minced garlic peeled and sliced 1 teaspoon equivalent of shrimp bouillon 1/2 pound . shrimp, cleaned and shell 2 Tablespoons fish sauces removed 4 to 5 cups water 2 ounces misua noodles 3 Tablespoons toasted garlic 1/2 cup tomato sauce 3 Tablespoons cooking oils 1 small onion, minced salt and pepper to taste Cooking Procedure Heat the cooking oil in a deep cooking pot. Saute onion and garlic. Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black pepper. Add the shrimp. Cook for 1 minute. Pour-in the water. Let boil. Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes. Sprinkle some salt and pepper, if needed. Transfer to a serving bowl. Top with toasted garlic. Serve. Share and enjoy! Cooking Procedure Heat the cooking oil in a deep cooking pot. Saute onion and garlic. Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black pepper. Add the shrimp. Cook for 1 minute. Pour-in the water. Let boil. Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes. Sprinkle some salt and pepper, if needed. Transfer to a serving bowl. Top with toasted garlic. Serve. Share and enjoy!

162 Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 801 Total Fat 49g

Calories from Fat 426 % Daily Value* 75%

Saturated Fat 12g

60%

Cholesterol 304mg

101%

Sodium 2490mg

103%

Total Carbohydrate 60g Dietary Fiber 9g

20% 36%

Sugars 14g Protein 46g Vitamin A 15% Calcium 7% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 43% Iron 15%

163

Pinakbet, (Filipino Vegetable Stew) Yield: 4 to 6 servings

Total Time: 1 hr 10 mins Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste. This Pinakbet Recipe is a variation of the popular Tagalog version of this dish, Pakbet Ilokano, that originated from the Ilocos Region. This Pinakbet recipe is comprised of different vegetables such as eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya (bitter melon), okra, and others. Since there are quite a number of ingredients required, I usually carry a shopping list and buy the freshest produce from a nearby market on the day that I’ll cook them. When it comes to the Shrimp paste, I always buy an extra bottle from the Asian store so that I won’t run out of stock. Before I forget…have that rice cooker going because you might need some extra rice. Oh…one more thing. Have a cold soda (soft drinks) on your side or some cold juice to get rid of that shrimpy taste after you’re done. You will suely love this Pinakbet recipe. <iframe width="640" height="360" src="http://www.youtube.com/embed/6QyZ9z9lbIE?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 4 ounces skinless pork belly, small dice 8 ounces tomatoes (about 2 small), cored 1 Tablespoon filipino sautéed shrimp paste and large dice 4 large shallots, thinly sliced (about 1 cup) 8 ounces chinese or japanese eggplant 1 medium anaheim chile, seeds and ribs (about 1 large), trimmed and large dice removed and cut into 1/4-inch-thick strips 8 ounces okra, stems trimmed and cut into 12 ounces kabocha squash (about 1/4 1/2-inch rounds medium squash), peeled, seeded, and large kosher salt dice freshly ground black pepper Place the pork belly in a Dutch oven or large, heavy-bottomed pot over medium-low heat and cook, stirring occasionally, until browned and crisp, about 20 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside. Increase the heat to medium, add

164 the shrimp paste, and cook, stirring constantly, until fragrant, about 2 minutes. Reduce the heat to medium low, add the shallots, and cook, stirring occasionally, until softened, about 3 minutes. Add the chile and cook, stirring occasionally, until softened, about 2 minutes. Add the squash, stir to combine, cover with a tightfitting lid, and simmer until the squash starts to soften, about 10 minutes. Add the tomatoes, stir to combine, cover, and simmer until softened, about 5 minutes. Add the eggplant, stir to combine, cover, and simmer until just cooked through, about 10 minutes. (If the stew is looking a bit dry at this point, add 2 tablespoons of water.) Add the okra, stir to combine, cover, and simmer until the okra is crisp-tender and bright green, about 10 minutes. Remove the pot from the heat, add the reserved pork belly, and stir to combine. Taste, season with salt and pepper as needed, and serve immediately. Source: chow.com

Nutrition Facts Amount per Serving Calories 626 Total Fat 19g

Calories from Fat 166 % Daily Value* 29%

Saturated Fat 3g

15%

Cholesterol 31mg

10%

Sodium 2366mg

98%

Total Carbohydrate 95g

31%

Dietary Fiber 30g

120%

Sugars 18g Protein 16g Vitamin A 47% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 79% Iron 46%

165

Tinola (Chicken Ginger Soup)

Watch the video http://PanlasangPinoy.com <iframe width="640" height="360" src="http://www.youtube.com/embed/diNpn9Fsbhk?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1 whole chicken, cut into serving pieces 36 ounces rice washing 1/2 pc small green papaya, cut into wedges 1 Tablespoon garlic, minced 1. SautĂŠ the garlic, onion, and ginger

1 medium sized onion, chopped 1 thumb ginger, cut into strips 2 Tablespoons fish sauce hot pepper leaves

2. Put-in the chicken and cook until color turns light brown 3. Add the fish sauce and mix well 4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes. 5. Add the green papaya wedges and simmer for 5 minutes 6. Add the hot pepper leaves 7. Add salt and pepper to taste 8. Serve hot. Share and enjoy!

Nutrition Facts Amount per Serving Calories 3760 Total Fat 13g

Calories from Fat 101 % Daily Value* 20%

Saturated Fat 3g Cholesterol 3mg Sodium 309mg Total Carbohydrate 853g Dietary Fiber 24g

166 15% 1% 12% 284% 96%

Sugars 3g Protein 6g Vitamin A 3% Calcium 42% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 23% Iron 160%

167

Chapter 11: Sweet&Desserats

As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk with its gelatinous appearance. Palitaw are rice patties covered with sesame seeds, sugar, and coconut; pitsi-pitsi which are cassava patties coated with cheese or coconut; and tibok-tibok is based on carabao milk as a de leche (similar to maja blanca). As a snack, binatog is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, suman are made from sticky rice. For cold desserts there is halo-halo which can be described as a dessert made with shaved ice, milk, and sugar with additional ingredients like coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig being typical. Other similar treats made with shaved ice include saba con yelo which is shaved ice served with milk and minatamis na saging (ripe plantains chopped and caramelized with brown sugar); mais con yelo which is shaved ice served with steamed corn kernels, sugar, and milk; and buko pandan sweetened grated strips of coconut with gulaman, milk, and the juice or extract from pandan leaves. Sorbetes (ice cream) is popular too. A local version uses coconut milk instead of cow milk. Ice candy made from juice or chocolate put it in a freezer to freeze is another treat. It can be any kind of flavor depending on the maker; chocolate and buko (coconut) flavored ice candy are two of the most popular. Bananacue Brazo De Mercedes Martini Buko Salad Cassava Cake Chewy Coconut Bibingka (Filipino Rice Cake) Crema de Fruta Leche Flan Dulce de Egg Pie Espasol (sweet rice flour cake)Filipino Leche Flan Filipino Fruit Salad Ginataang Mais Halo-Halo (Filipino Mixed-Fruit Dessert) Lengua de Gato Maja Blanca Mamon (Filipino Sponge Cake) Paciencia Cookies or Filipino Meringue Cookies Palitaw

169 170 172 174 176 178 181 183 185 187 189 191 193 195 197 199 201 202

168

Chapter 11: Sweet&Desserats (Contents) Palitaw2 Pastillas de leche Polvoron Suman sa Lihiya Suman Sa Lihiya - Filipino Steamed Sweet Sticky Rice Cakes Turon Yema Balls

204 206 208 210 212 215 217

169

Bananacue Yield: Number of servings (yield): 3 My rating 5 stars: ????? 1 review(s)

Nutrition Facts Amount per Serving Calories 10080 Total Fat 960g Saturated Fat 192g

Calories from Fat 8640 % Daily Value* 1476% 960%

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 384g Dietary Fiber 0g

128% 0%

Sugars 384g Protein 0g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 0%

170

Brazo De Mercedes

Watch the video http://PanlasangPinoy.com Brazo de Mercedes is a type of rolled cake (sometimes referred to as jelly roll) made from a sheet of soft meringue with custard filling. This heavenly cake can be considered as one of the all-time favorites in the Philippines.What I like most about this cake is the sponge like texture of the meringue that literally melts in my mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. This is truly amazing! Most of you might be thinking that this rolled cake is hard to create; you might be surprised how easy it is to make your own Brazo de Mercedes after reading this post and watching the cooking video. I wonâ&#x20AC;&#x2122;t extend the introduction because I know that most of you are eager to start working on this project (I am getting at least 17 requests per day for this recipe).

171 6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown. 7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick. 8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside. 9. Remove the meringue from the oven and cool down for a few minutes. 10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays. 11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue. 12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward. 13. Transfer to a serving plate then serve. 14. Share and enjoy!

Nutrition Facts Amount per Serving Calories 684 Total Fat 2g Saturated Fat 2g

Calories from Fat 9 % Daily Value* 3% 10%

Cholesterol 5mg

Sodium 2mg

Total Carbohydrate 182g Dietary Fiber 2g

60% 8%

Sugars 182g Protein 2g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 2%

172

Martini Buko Salad Yield: Number of servings (yield): 6

Buko Salad or sweet young coconut salad is a dessert dish that makes use of shredded young coconut as the main ingredient. 4 cups young coconut (buko), shredded 6 ounces sugar palm fruit (kaong), drained 12 ounces coconut gel (nata de coco), drained

2 cans (15 ounces each) fruit cocktail, drained 8 ounces pineapple chunks, drained 1 (14-ounce) can sweetened condensed milk 7 ounces table cream Cooking Procedure In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed. Refrigerate for at least 4 hours or place in the freezer for 1 hour. Transfer to a serving bowl. Serve for dessert. Share and enjoy! Cooking Procedure In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed. Refrigerate for at least 4 hours or place in the freezer for 1 hour. Transfer to a serving bowl. Serve for dessert. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 4358 Total Fat 197g Saturated Fat 165g

Calories from Fat 1763 % Daily Value* 303% 825%

Cholesterol 322mg

107%

Sodium 3046mg

126%

Total Carbohydrate 507g Dietary Fiber 25g

173 169% 100%

Sugars 483g Protein 153g Vitamin A 162% Calcium 482% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 73% Iron 2%

174

Cassava Cake

Watch the video http://PanlasangPinoy.com Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite. Our good friend, Sharon, was kind enough to share this with us. I also got her permission to share it with you guys. I hope that you’ll like it.Let me also add that the procedure is very simple. You don’t need to be a chef or have any Culinary Arts related experience to be able to successfully make this delicious dessert. As for the cost, this should come in real cheap – especially if you grow cassava in your garden. If you are like our other business minded readers, this can even be an income opportunity. We love to see our you benefit using our recipes, that is why we are always encouraging everyone to start your own small business using them. <iframe width="640" height="360" src="http://www.youtube.com/embed/s7Fyvzmu-1M?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> batter: 14 Tablespoons sugar 2 packs grated (about 2 lbs total weight) topping: cassava 1 can Coconut milk 1 can Coconut milk 2 Tablespoons sugar 1/2 can evaporated milk 1/2 cup sweetened condensed milk 2 raw eggs 2 Tablespoons flour 1/4 cup butter, melted 2 Tablespoons cheese, grated 6 Tablespoons cheese, grated 1 piece raw egg 1/2 cup sweetened condensed milk 1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly

175 2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. 3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed) 4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside. 5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan. 6. Pour-in the condensed milk then mix thoroughly. 7. Add the cheese while stirring constantly. 8. Pour the coconut milk and stir constantly for 10 minutes 9. Pour the topping over the Cassava Cake (baked batter) and spread evenly. 10. Separate the yolk from the egg white of the remaining egg (weâ&#x20AC;&#x2122;ll be needing the egg white) 11. Glaze the topping with the egg white (you may use a basting brush for this step) 12. Broil the Cassava cake until color turns light brown. 13. Garnish with grated cheese and serve. Share and enjoy!

Nutrition Facts Amount per Serving Calories 2213 Total Fat 71g

Calories from Fat 643 % Daily Value* 109%

Saturated Fat 19g

95%

Cholesterol 203mg

67%

Sodium 683mg

28%

Total Carbohydrate 390g Dietary Fiber 3g

130% 12%

Sugars 379g Protein 27g Vitamin A 51% Calcium 83% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 6%

Chewy Coconut Bibingka (Filipino Rice Cake) Preparation: 10 mins, Cook Time: 50 mins

176 Makes 24 servings Yield: 1 (72 g)

1 (13 1/2-ounce) can Coconut milk 1 (14-ounce) can sweetened condensed milk 1/2 cup butter, melted 4 eggs

2 (12-ounce) jars coconut strings in heavy syrup 2 1/2 cups mochiko sweet rice flour 1 cup packed brown sugar 1 Tablespoon vanilla extract 1 Preheat oven to 375째F Line a 12" x 17" x 1" baking sheet with parchment paper. 2 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined. 3 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes. 4 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper. Source: food.com

Nutrition Facts Amount per Serving Calories 358 Total Fat 20g Saturated Fat 15g

Calories from Fat 179 % Daily Value* 30% 75%

Cholesterol 23mg

Sodium 202mg

Total Carbohydrate 37g Dietary Fiber 2g Sugars 26g Protein 8g

12% 8%

Vitamin A 9% Calcium 20% * Percent Daily Values are based on a 2,000 calorie diet.

177 Vitamin C 3% Iron 5%

178

Crema de Fruta Yield: Number of servings (yield): 8

Crema de Fruta is a layered Filipino dessert made-up of sponge cake, custard, a fruit coktail layer, and topped with gelatin. This is considered as a special dessert because the preparation and ingredients involved are above ordinary. This cake recipe is a mainstay during Christmas dinner or “Noche Buena” and other special occasions. Crema de Fruta has always been a Filipino Favorite since time immemorial. Preparing Crema de Fruta is quite complicated. This is the reason why I tried to stay up a little later in order to complete the video for your guidance. The recipe captures everything that you will need to do, but the steps can be a bit overwhelming. It will help if you are watching an actual demo while attempting to follow the recipe. Don’t get intimidated. I can assure that your patience and hard-work will not go to waste. I started to record the video for this crema de fruta recipe late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (I appreciate the help guys). I’m sure that you will love this dessert. <iframe width="640" height="360" src="http://www.youtube.com/embed/GL2JUtN8y7k?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 1 1/2 cups flour 2 Tablespoons unflavored unflavored gelatin 1 teaspoon baking powder 4 cups milk 8 pieces eggs yolks 1/3 cup butter 1 3/4 cups sugar 1 1/2 teaspoons vanilla extract 1 big can fruit cocktail (about 30 ++ ounces) 2 1/4 cups water Cooking Procedure Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick. Add-in 1/2 cup sugar gradually while beating the egg Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed Preheat the oven at 350 degrees Fahrenheit Pour the combined

179 mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush) Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard) Apply the layer of custard evenly on top of the Sponge cake Drain the liquid concentrate from the fruit cocktail and set aside. Arrange all the fruits on top of the custard layer. Make sure to place them evenly Dilute the gelatin in 2 cups of water Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature Pour the gelatin mixture on top of the fruit cocktail layer Refrigerate (preferably overnight) Serve chilled for dessert. Share and Enjoy! Cooking Procedure Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick. Add-in 1/2 cup sugar gradually while beating the egg Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed Preheat the oven at 350 degrees Fahrenheit Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush) Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard) Apply the layer of custard evenly on top of the Sponge cake Drain the liquid concentrate from the fruit cocktail and set aside. Arrange all the fruits on top of the custard layer. Make sure to place them evenly Dilute the gelatin in 2 cups of water Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature Pour the gelatin mixture on top of the fruit cocktail layer Refrigerate (preferably overnight) Serve chilled for dessert. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 2915 Total Fat 80g

Calories from Fat 715 % Daily Value* 123%

Saturated Fat 14g

70%

Cholesterol 242mg

80%

Sodium 1542mg

64%

Total Carbohydrate 518g Dietary Fiber 2g

172% 8%

Sugars 386g Protein 34g Vitamin A 84%

Vitamin C 18%

Calcium 122% * Percent Daily Values are based on a 2,000 calorie diet.

180 Iron 38%

181

Leche Flan Dulce de Yield: 1

1 1/2 cups sugar 1 cup whole milk 10 eggs 2 teaspoons vanilla 1 can sweetened condensed milk 1 cinnamon stick 1 can dulce de leche pinch of salt 1 cup cream Place the milk and cream in a medium pot with the cinnamon stick. Bring almost to a simmer, then remove from heat and let cool. Preheat oven to 325 degrees. Place the sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar melts and turns a medium caramel brown. Carefully pour caramel into a 10 inch cake pan with tall sides, or into a 12 cup ring mold. Swirl caramel evenly around the bottom of the pan, holding edges with a towel (pan may become very hot, even on the edges). The caramel will harden as it cools and may crack, which is fine. Place the caramel-coated cake pan inside of a larger roasting pan with sides that are at least 2 inches high. Place a teapot full of water on the stove to boil. Place the dulce de leche in a microwave proof bowl and heat in the microwave briefly, until dulce de leche is very soft and spreadable. In a large bowl, whisk the eggs. Add the dulce de leche and condensed milk, and whisk until well mixed. Remove the cinnamon stick from the milk and cream mixture, and whisk it into the egg mixture. Stir in the vanilla, and add a pinch of salt to taste. Carefully pour the egg mixture through a sieve into the caramel coated cake pan. Place roasting pan, with cake pan inside, into the oven. Slide the oven rack out slightly, then fill the roasting pan with the boiling water until it reaches halfway up the side of the cake pan. Slide the oven rack back in place, and close oven door. Bake flan for one hour to one hour and twenty minutes, or until it has an internal temperature of around 180 degrees (use thermometer to take the temperature in the middle). Flan will still seem jiggly in the middle, but will firm up as it cools. Remove flan form oven, then let flan cool in the water bath for about 10 minutes. Remove from the water bath, and let cool another 10 minutes. Loosed the edges of the flan with a knife, then flip flan out onto a serving platter. Serve flan warm, cold, or at room temperature. Store any leftovers in the refrigerator. Source: southamericanfood.about.com

182

Nutrition Facts Amount per Serving Calories 1803 Total Fat 83g

Calories from Fat 723 % Daily Value* 127%

Saturated Fat 51g

255%

Cholesterol 323mg

107%

Sodium 83mg Total Carbohydrate 307g Dietary Fiber 3g

3% 102% 12%

Sugars 307g Protein 3g Vitamin A 35% Calcium 3% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 3%

183

Egg Pie Yield: Number of servings (yield): 6

Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country’s sweet indulgence. When I think of egg pie, I remember a slice of pie that I buy in our local bakery that amounts to something like P3.50 (7 cents) a piece – but that was a long time ago; I’m not sure how much a slice cost nowadays. Does anyone have an idea? I’m trying to get your opinion at first when I asked in our Custard Cake post if it interests you to learn how to make egg pie. What I got was an astonishing “Yes” and requests for this dessert are still piling up. There is no need for waiting. You can now make your own egg pie at home for personal consumption or even make a small business out of it. 2 1/2 cups all-purpose flour 1 3/4 cups evaporated milk 1 teaspoon salt 3 pieces raw eggs 1 cup unsalted butter, chilled and cut into 1 piece egg white cubes 1 teaspoon vanilla extract 1/4 to 1/2 cup cold water 1 cup granulated sugar 2 Tablespoons granulated sugar Cooking Procedure Create the crust by combining the flour, sugar, and salt then mix well. Add the butter in the middle and mix using a pastry mixer. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated. Gather the dough and mold it into a ball-shaped figure. Refrigerate the dough for at least 30 minutes to harden the butter. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. Refrigerate while doing the filling. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. Gradually add the granulated

184 sugar while whisking. Put-in the vanilla extract then whisk until every ingredient is properly distributed. Pour-in the scalded milk then mix thoroughly. Beat the separated egg white using an electric mixer until it forms soft peaks. Fold the processed egg white in the milk-eggs-sugar mixture. Preheat oven to 350 degrees Fahrenheit. Pour the filling mixture on the refrigerated pie crust. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes. Remove the egg pie from the oven and let cool. Serve for dessert. Share and enjoy! Cooking Procedure Create the crust by combining the flour, sugar, and salt then mix well. Add the butter in the middle and mix using a pastry mixer. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated. Gather the dough and mold it into a ball-shaped figure. Refrigerate the dough for at least 30 minutes to harden the butter. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. Refrigerate while doing the filling. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. Gradually add the granulated sugar while whisking. Put-in the vanilla extract then whisk until every ingredient is properly distributed. Pour-in the scalded milk then mix thoroughly. Beat the separated egg white using an electric mixer until it forms soft peaks. Fold the processed egg white in the milk-eggs-sugar mixture. Preheat oven to 350 degrees Fahrenheit. Pour the filling mixture on the refrigerated pie crust. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes. Remove the egg pie from the oven and let cool. Serve for dessert. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 3973 Total Fat 207g

Calories from Fat 1883 % Daily Value* 318%

Saturated Fat 24g

120%

Cholesterol 623mg

207%

Sodium 4223mg

175%

Total Carbohydrate 481g

160%

Dietary Fiber 3g

12%

Sugars 261g Protein 31g Vitamin A 131% Calcium 115% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 3% Iron 63%

Espasol (sweet rice flour cake)Filipino

185 Makes 6 servings Yield: 1

3 cups Glutinous rice flour toasted 3 cups Coconut milk 1/2 cup Sweet rice flour 1 1/2 cups Grated coconut 2 cups sugar 1 teaspoon vanilla extract In a cooking pot, pour-in the coconut milk and bring to a boil. 2. Add the sugar and stir continously for 10 minutes. 3. Put-in the toasted grated coconut and cook for 5 minutes. 4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding. 5. Remove the mixture from the pot and allow to cool down. 6. Dust the toasted sweet rice flour in a flat surface. 7. Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed. 8. Slice according to your preference. 9. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy! Note: The rice flour that you are using could be different, you may add some water in case you feel that the liquid is not enough. <iframe width="640" height="360" src="http://www.youtube.com/embed/uZCfv5ZpWao?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

186 Source: dessert-recipes.wonderhowto.com

Nutrition Facts Amount per Serving Calories 463 Total Fat 24g Saturated Fat 22g

Calories from Fat 202 % Daily Value* 36% 110%

Cholesterol 0mg

Sodium 15mg

Total Carbohydrate 67g Dietary Fiber 0g

22% 0%

Sugars 64g Protein 3g Vitamin A 0% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 21%

187

Leche Flan Filipino

Crème caramel (French: [k??m ka?a?m?l]), flan [fl??], or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world. In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts. A heavier version of leche flan, tocino del cielo, is similar, but has significantly more egg yolks and sugar. <iframe src="https://www.facebook.com/video/embed?video_id=486452854754522" width="400" height="224" frameborder="0"></iframe> 1 (8-ounce) can evaporated milk 1 teaspoon vanilla extract 1 (8-ounce) can sweetened condensed milk 1 cup vanilla extract for the caramel 10 egg yolks 1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. 2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. 3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. 5. Cover moulds individually with aluminum foil. 6. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR 7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. 8. Let cool then refrigerate. 9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. 10. You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

188

Nutrition Facts Amount per Serving Calories 1062 Total Fat 33g

Calories from Fat 331 % Daily Value* 50%

Saturated Fat 23g

115%

Cholesterol 137mg

45%

Sodium 468mg

19%

Total Carbohydrate 155g

51%

Dietary Fiber 0g

Sugars 155g Protein 33g Vitamin A 11% Calcium 121% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 0%

189

Fruit Salad

Watch the video http://PanlasangPinoy.com Fruit Salad is a general term referring to a fruit dish. This dish is typically composed of an assortment of fruits served as is or combined with different types of sweet liquid and table cream. This can either be served as an appetizer, a side dish, and as a dessert.In the Philippines, fruit salad is considered to be more of a dessert rather than an appetizer or side dish. The Filipino version of the fruit salad requires the use of condensed milk and table cream which makes the dish rich and sweet. The typical Filipino fruit salad is composed of canned fruit cocktail combined with condensed milk and table cream. However, there are also some versions wherein buko or young coconut is added (this should not be mistaken as the buko salad wherein young coconut is exclusively used). <iframe width="640" height="360" src="http://www.youtube.com/embed/erPTp9rsF2Y?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 1 can (large) fruit cocktail 3/4 cup nata de coco 1 cup fresh strawberry, cleaned and cut in 14 ounces condensed milk half lengthwise 8 ounces table / medium cream or all 1 cup blueberries, cleaned purpose cream 3 pieces kiwi, cleaned and sliced into bite size pieces 1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl. 2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly. 3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact. 4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits. 5. Refrigerate for at least 3 hours.

190 6. Serve Chilled. Share and Enjoy!

Nutrition Facts Amount per Serving Calories 120 Total Fat 3g Saturated Fat 3g

Calories from Fat 3 % Daily Value* 4% 15%

Cholesterol 3mg

Sodium 3mg

Total Carbohydrate 32g Dietary Fiber 9g

10% 36%

Sugars 15g Protein 4g Vitamin A 7% Calcium 6% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 146% Iron 14%

191

Ginataang Mais Yield: Number of servings (yield): 6

Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.I like this dessert (particularly this dessert recipe) because of the simple ingredients involved. I also believe that good dishes need not to be complicated and time consuming and this is one of the proofs. You can enjoy Ginataang Mais for breakfast or as amid afternoon snack. Since it is packed with carbs, this can be a good meal before starting to do something that involves a lot of physical work. Have you had Ginataang Mais before? What do you like most about this dish? 4 cups Coconut milk 1 cup whole kernel corn 1/2 cup glutinous rice (malagkit) 3/4 cup granulated sugar Cooking Procedure Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes. Add the whole kernel corn and cook for 5 minutes. Put-in the sugar and stir thoroughly. Cook for 2 more minutes. Transfer to a serving bowl and serve. Share and enjoy! Cooking Procedure Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes. Add the whole kernel corn and cook for 5 minutes. Put-in the sugar and stir thoroughly. Cook for 2 more minutes. Transfer to a serving bowl and serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts

192 Amount per Serving Calories 2728 Total Fat 194g Saturated Fat 172g Cholesterol 0mg

Calories from Fat 1639 % Daily Value* 298% 860% 0%

Sodium 858mg

35%

Total Carbohydrate 255g

85%

Dietary Fiber 7g

28%

Sugars 158g Protein 24g Vitamin A 0% Calcium 19% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 28% Iron 180%

193

Halo-Halo (Filipino Mixed-Fruit Dessert) Yield: Serves 1

Halo-halo (from Tagalog word halĂ˛, "mix") is a popular Filipino dessert that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl. Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar, jackfruit (langkĂ˘), gulaman, tapioca, nata de coco, sweet potato (kamote), cheese, pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yam (ubeng pula), or ice cream. Evaporated milk is poured into the mixture upon serving. 6 Tablespoons halo-halo mixture divided into 2 Tablespoons nata de coco coconut gel 2 tbsp each 2 Tablespoons fresh grated cantaloupes 2 Tablespoons macapuno preserved crushed or shavedice shredded young coconu 1/2 cup evaporated milk 2 Tablespoons kaong (palm nuts) vanilla ice cream (can also use mango) In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream Source: foodnetwork.com

Nutrition Facts Amount per Serving Calories 162 Total Fat 10g

Calories from Fat 82 % Daily Value* 15%

Saturated Fat 8g

40%

Cholesterol 42mg

14%

Sodium 122mg

Total Carbohydrate 14g Dietary Fiber 2g

194 4% 8%

Sugars 14g Protein 10g Vitamin A 2% Calcium 34% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 2%

195

Lengua de Gato Yield: 1 Lengua de Gato are long thin cookies that resembles the shape of a cat’s tongue. This might be the reason why these tasty treats were called such. This is one of my favorite holiday treats. They usually come in plastic jars similar to the packaging of the commercialized Peanut Brittle. Whenever I receive one for Christmas, all I do is make myself a cup of coffee and just like magic – the contents of the jar are all gone. Have you tried making your own Lengua de Gato? You might probably think that the process is complicated. Actually, it is not. All that you’ll be needing are tools that can help make your work easier. Mixing, Piping, and Baking are the only things that you need to do. It is better if you have an electric stand mixer or an electric hand mixer to make the mixing process as easy as possible. The key in mixing is to make sure that all the ingredients are well distributed. Piping is defined as an ornamentation on pastry edges and seams. This is usually done with icing to make a cake look more beautiful. In our case, we need to pipe the mixture so that a long thin shape can be achieved. This is done by placing the mixture in a piping bag with tip and pressing the bag over a wax paper lined baking tray until the desired shape is formed. As for the tip, I use the standard number 12 round tip. The last process involved to complete our treat is baking. When baking Lengua de Gato, always remember to preheat the oven for 10 minutes before starting to bake. Since these are thin cookies, it could burn easily. Remember to stick to the given temperature, but check the color of the cookie once in a while. Sometimes, you’ll need to adjust the time depending on the oven that you are using. Try this Lengua de Gato Recipe and let me know what you think. <iframe width="640" height="360" src="http://www.youtube.com/embed/t_r4co0qt1E?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 1 cup flour 1/2 cup confectioners' sugar 2 egg whites 1. Preheat oven to 375 degrees Fahrenheit.

1/4 teaspoon salt 1/2 cup butter 1/2 teaspoon vanilla extract

2. Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for another 2 minutes. 3. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more. 4. Add salt and vanilla extract. 5. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated. 6. Get a piping bag and install a round tip. Place the mixture in the piping bag. 7. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length.

196 8. Bake for 9 to 10 minutes. 9. Remove from the oven and place in a cookie rack until the temperature cools down. 10. Place in a container and serve. 11. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1474 Total Fat 88g

Calories from Fat 800 % Daily Value* 135%

Saturated Fat 0g

Cholesterol 240mg

80%

Sodium 1420mg

59%

Total Carbohydrate 148g

49%

Dietary Fiber 0g

Sugars 58g Protein 7g Vitamin A 64% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 24%

197

Maja Blanca

Watch the video http://PanlasangPinoy.com Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well. Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor. <iframe width="640" height="360" src="http://www.youtube.com/embed/B2yuQQZgF4Y?feature=player_detailpage" frameborder="0" allowfullscreen></iframe> 4 cups Coconut milk 3/4 cup granulated sugar 3/4 cup cornstarch 15 ounces whole sweet kernel corn 14 ounces condensed milk 5 Tablespoons toasted grated coconut 3/4 cup fresh milk 1. Pour the coconut milk in a cooking pot and bring to a boil. 2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. 3. Simmer for 8 minutes 4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted 5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

198 6. Allow to cook while stirring until the mixture reaches your desired thickness 7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula 8. Allow to cool down then refrigerate for at least 1 hour 9. Garnish with toasted grated coconut (or latik if available) 10. Serve cold. Share and enjoy!

Nutrition Facts Amount per Serving Calories 3094 Total Fat 207g Saturated Fat 185g Cholesterol 1mg Sodium 937mg Total Carbohydrate 325g Dietary Fiber 9g

Calories from Fat 1745 % Daily Value* 318% 925% 0% 39% 108% 36%

Sugars 171g Protein 27g Vitamin A 1% Calcium 17% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 28% Iron 168%

199

Mamon (Filipino Sponge Cake)

Photo and recipe courtesy of: www.food.com

Nutrition Facts Amount per Serving Calories 2082 Total Fat 114g Saturated Fat 18g Cholesterol 2mg

Calories from Fat 962 % Daily Value* 175% 90% 0%

Sodium 562mg

23%

Total Carbohydrate 286g

95%

Dietary Fiber 2g

200 8%

Sugars 194g Protein 10g Vitamin A 2% Calcium 2% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 2% Iron 26%

201

Paciencia Cookies or Filipino Meringue Cookies Filipino Meringue Cookies or Paciencia Cookies origin is Spanish, “pacensia” in English means Patience. This might be the reason why they coined this name for this cookie because you need to master the art of making meringues to get this one right. Paciencia Cookies cookies are light, airy, delicious and low-fat! And you can color them to suit your special occasion like blue for Easter, pink for Valentine’s Day and Green or Red for the Christmas season, a perfect gift for your love ones. These fat-free crispy Filipino Meringue Cookies or Paciencia Cookies are a treat for the taste buds, they a great dessert all year-round. Try this light and crisp Paciencia Cookies with a hint of vanilla, your kids will surely love it. Read more: http://www.pinoyrecipe.net/paciencia-cookies-recipe-or-filipino-meringue-cookies/#ixzz2N5H86Y1R 1/4 cup all purpose flour 1/2 cup sugar 2 egg whites 1/4 teaspoon vanilla extract 1/8 teaspoon baking powder Preheat the oven to 275° F or 140° C. Prepare cookie sheets with parchment paper and set aside. Sift all purpose flour and baking powder and set aside. Beat the egg whites in the bowl until they start to foam and stiff, add sugar little by little and beat until meringue is glossy with stiff peaks. Fold in all purpose flour then add the vanilla extract. Attach the coupling into a piping bag but don’t put any icing nozzle. Spoon the Icing mixture into the bag. If you dont have a piping bag you can use wax paper shaped into a cone or a ziploc bag with the tip snipped. Pipe the Icing batter like a flat coin sized rounds about 1 1/2? in diameter on the parchment-paper-lined cookie sheets. Make sure to put space between cookies one inch apart. Bake until lightly toasted, about 12 to 15 minutes. Leave to cool in the baking pans before transferring into an air-tight jar.

Nutrition Facts Amount per Serving Calories 494 Total Fat 0g Saturated Fat 0g

Calories from Fat 0 % Daily Value* 0% 0%

Cholesterol 0mg

Sodium 180mg

Total Carbohydrate 118g Dietary Fiber 0g

39% 0%

Sugars 96g Protein 7g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 6%

202

Palitaw Yield: 1 Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) – however, the practice of using packaged rice flour became common because it is more efficient. This is made by simply mixing rice flour and water until a dough is formed. The dough is divided into small pieces then manually molded into a ball-shape figure and flattened. The flattened dough are cooked in boiling water until they float – this is the reason why it was called as such. The name was derived from the Filipino word “litaw”, which means “to float or to surface”. Palitaw I should have made this yesterday but I ran out of glutinous rice flour; I needed to go back to the Asian store this morning to replenish my stock. Glutinous rice flour is still best compared to ordinary rice flour for this recipe. On another note, you might notice a change in the language on the video. I’ve been receiving a lot of emails from our non-Filipino speaking friends requesting to use English as the main language. I thought of giving it a try to see if it will work. <iframe width="640" height="360" src="http://www.youtube.com/embed/WviYhlA3R00?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 2 cups glutinous rice flour 1/2 cup sesame seeds roasted 1/2 cup sugar 1 cup coconut 1 cup water 1. Combine glutinous rice flour with water and mix until a dough is formed. 2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure. 3. Flatten the ball-shaped dough using the palm of your hands. 4. Boil water in a cooking pot then put-in the flattened dough. 5. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip. 6. Combine sugar and roasted sesame seeds then mix well. 7. Dunk the rice cake in grated coconut then in the sugar-sesame seed mixture. 8. Arrange in a serving plate then serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 920 Total Fat 40g Saturated Fat 40g

Calories from Fat 360 % Daily Value* 61% 200%

Cholesterol 0mg

203 0%

Sodium 360mg

15%

Total Carbohydrate 144g

48%

Dietary Fiber 8g

32%

Sugars 136g Protein 8g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 0%

204

Palitaw2 Yield: 4

Palitaw (too floot) is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) â&#x20AC;&#x201C; however, the practice of using packaged rice flour became common because it is more efficient. 2 cups glutinous rice flour (32 tbs) 1/2 cup sesame seeds roasted 1/2 cup granulated sugar (8 tbs) 1 cup coconut grated 1 cup water (16 tbs) 1. Combine glutinous rice flour with water and mix until a dough is formed. 2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure. 3. Flatten the ball-shaped dough using the palm of your hands. 4. Boil water in a cooking pot then put-in the flattened dough. 5. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip. 6. Combine sugar and roasted sesame seeds then mix well. 7. Dunk the rice cake in grated coconut then in the sugar-sesame seed mixture. 8. Arrange in a serving plate then serve. Share and enjoy!

<div id='ifoodtv-video-player'><object><param name='wmode' value='transparent'></param><embed src='http://swf.ifood.tv/flvPlayer.swf' allowScriptAccess='always' flashVars='autoPlay=true&volume=0.4&playerListPosition=bottom&videoId=100000000177768&playSounds=false&loopP wmode='transparent' width='602' height='478' allowFullScreen='true'></embed></object><div style='text-align:center;font-size:11px;'> </div></div> Source: ifood.tv

Nutrition Facts Amount per Serving Calories 1720 Total Fat 40g

Calories from Fat 360 % Daily Value* 61%

Saturated Fat 40g Cholesterol 0mg Sodium 360mg Total Carbohydrate 320g Dietary Fiber 8g

205 200% 0% 15% 106% 32%

Sugars 136g Protein 8g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 48%

206

Pastillas de leche Yield: 1 Pastillas de leche are sweet milk candies that are usually served for dessert. An authentic recipe will require the use of Carabao’s (water buffalo) milk and cooking is also necessary. Pastillas 2 What we have here is a no-cook quick and easy dessert recipe intended to satisfy your cravings right away. Also, cooking or heating the ingredients is not necessary. All you have to do is mix the ingredients together and voila, a sweet delicious milk candy that you can have for dessert in no time. Pastillas 1 Like what I’ve mentioned, the best Pastillas are the ones that are made using Carabao’s milk. San Miguel, Bulacan and Laguna are the places where you can get the best and authentic Pastillas. Since I can’t find any Carabao’s milk around (and using fresh cow’s milk will have a big difference in taste), I decided to feature a more quick and easier version. I understand that the taste of powdered milk is almost similar to fresh cow’s milk since they come from the same source. However, using powdered milk will save you time and effort since using fresh milk requires cooking. <iframe width="640" height="360" src="http://www.youtube.com/embed/myEf53NiqFQ?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 2 cups powdered milk 1 (14-ounce) can sweetened condensed milk 1. Place the condensed milk in a large mixing bowl.

1/2 cup sugar

2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added. 3. Scoop some of the mixture and mold into cylinders. 4. Roll each molded cylindrical mixture on granulated sugar. 5. Wrap in paper or cellophane. 6. Serve for dessert. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1660 Total Fat 30g

Calories from Fat 300 % Daily Value* 46%

Saturated Fat 20g

100%

Cholesterol 100mg

33%

Sodium 400mg

16%

Total Carbohydrate 326g

108%

Dietary Fiber 0g

207 0%

Sugars 326g Protein 30g Vitamin A 20% Calcium 100% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 0%

208

Polvoron Yield: Number of servings (yield): 8 Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and butter. This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. Polvoron There are several polvoron recipes available today. There are the cookies and cream polvoron, peanut polvoron, chocolate polvoron, and many more. The polvoron recipe that we have here is the classic and simplest. I tend to associate this snack with town fiestas. When I was still a child, I always join contests during our town’s fiesta and one of them is some sort of a whistling contest wherein you are asked to consume a piece of polvoron or puto seco before whistling; the first one who can make a sound wins. Polvoron 2 I haven’t made polvoron in years since I don’t have any available mold. Good thing one of my friends was able to get me one when she went for a vacation in the Philippines. By the way, I made more or less 60 pieces of polvoron out of the ingredients that we have. 4 cups all purpose flour 1 1/8 cups butter, softened 2 cups powdered milk 1 1/2 cups granulated sugar 3/4 cup pinipig, crushed Cooking Procedure Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl. Add the powdered milk then stir using a balloon whisk. Put-in the granulated sugar then stir again. Add-in the crushed pinipig then stir until very ingredient is well distributed. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap. Serve. Share and enjoy! Cooking Procedure Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl. Add the powdered milk then stir using a balloon whisk. Put-in the granulated sugar then stir again. Add-in the crushed pinipig then stir until very ingredient is well distributed. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap. Serve. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 4740 Total Fat 208g Saturated Fat 6g

Calories from Fat 1890 % Daily Value* 320% 30%

Cholesterol 580mg Sodium 1870mg Total Carbohydrate 664g Dietary Fiber 0g

209 193% 77% 221% 0%

Sugars 312g Protein 16g Vitamin A 164% Calcium 60% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 8% Iron 96%

210

Suman sa Lihiya Yield: Number of servings (yield): 3

Suman is a traditional Filipino rice cake that is usually made from glutinous rice (locally referred to as “malagkit”). Aside from using glutinous rice, some variations also use root crops such as cassava. Suman sa Lihiya is the most basic variation. Glutinous rice is soaked in water for several hours before putting-in a portion of lye water and wrapping each serving in soft banana leaves. The wrapped mixture is then boiled until the glutinous rice is done. This is best eaten either with sugar or latik (this is the residue when coconut milk is simmered). Glutinous rice comes in different varieties; each has a different name, but all seem to possess the same texture. When shopping for glutinous rice, do not look for the “glutinous rice” label alone. This sticky rice has many names and varieties. Feel free to choose among the following: sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, and malagkit. If you are in the Philippines or any tropical place, getting fresh young banana leaves will not be a problem. If in case your situation is like mine wherein banana leaves comes fresh frozen from Asian stores, try not to run the leaves over fire to make it more flexible – it will most likely crack. Instead, gently wash it with warm water. Some people like brushing cooking oil on the banana leaves before placing-in the glutinous rice mixture. You can do that too, if you desire. I like having suman for breakfast and I always pair it with hot chocolate. How about you? Do you also eat suman for breakfast? What do you pair this with? 2 1/4 cups glutinous rice 2 cups water 1 teaspoon lye water 1 whole banana leaf, cleaned Cooking Procedure Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water. Prepare the banana leaves. Here are some tips: a.Fresh banana leaves can be heated directly in fire for a

211 very short time. This releases the natural aroma of the leaf and makes it more flexible. b. If you are using fresh frozen banana leaves, it is better to just wash it in warm water. c. Youâ&#x20AC;&#x2122;ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water. Turn-on heat then let boil. Simmer for 80 minutes. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish. Serve with white sugar, brown sugar, or latik. Share and enjoy! Cooking Procedure Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water. Prepare the banana leaves. Here are some tips: a.Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible. b. If you are using fresh frozen banana leaves, it is better to just wash it in warm water. c. Youâ&#x20AC;&#x2122;ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water. Turn-on heat then let boil. Simmer for 80 minutes. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish. Serve with white sugar, brown sugar, or latik. Share and enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1 Total Fat 1g Saturated Fat 1g

Calories from Fat 1 % Daily Value* 1% 5%

Cholesterol 1mg

Sodium 1mg

Total Carbohydrate 1g

Dietary Fiber 1g

Sugars 1g Protein 1g Vitamin A 1% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 1% Iron 1%

Suman Sa Lihiya - Filipino Steamed Sweet Sticky Rice Cakes

212 Makes 25 servings Yield: 25

Suman Sa Lihiya is a Filipino sweet sticky rice cake steamed in a banana leaf. It has wonderful chewy, gooey, sticky texture which comes from treating the rice in lihiya, or lye water. Unfortunately, lye water is not easy to find in the U.S. Although it is not dangerous at this concentration, some people don't like the idea of ingesting a substance which shares the same active ingredient as Drano. You have probably consumed lye before: it's used to make olives, pretzels, and various Asian noodles, such as ramen and lo mein. If you don't have, or don't want to use lye, don't worry! You can still make this recipe work. According to this article, it turns out that baked baking soda will work as a substitute. Baking the baking soda turns it into sodium carbonate, a stronger alkali, which makes it suitable to use in place of lye water. I tried it, and it worked perfectly! This recipe is non-traditional. It is more of a combonation of Suman Sa Lihiya and Suman Sa Gata (Coconut Milk Sticky Rice Cake) You get the best of both worlds : the chewiness of the treated rice combined with the flavor of coconut milk. Feeling hungry? Let's make some suman! 4 cups glutinous rice also known as sticky rice or sweet rice, can be found in Asian groceries or in the Asian aisle 1 can Coconut milk (use coconut cream if you want it creamier)

4 cups water 1 Tablespoon lihiya lye water/kansui /alkaline water can be found in Asian markets 2 packages thawed banana leaves

213 1. In a medium to large sized bowl, soak the rice in just enough water to cover it. For convenience, you can soak the rice in the same pot that you will cook it in later. Cover with plastic wrap or lid, and soak overnight. 2. To make Lihiya Spread 1/4 cup of baking soda on a foil lined baking sheet. Bake in an oven at 250 to 300 degrees Fahrenheit for about 1 hour. When it is done baking, let cool. Transfer baked soda to an airtight, non-metallic container. You can use it to make Asian alkaline noodles (such as ramen) and other kinds of rice cakes. Avoid breathing this in or getting it in your mouth, eyes, or skin. It isn't dangerous, but it may be irritating. 3: Make the "Lye Water" Solution Do this only after the rice is almost done soaking. Mix 2 teaspoons baked baking soda in 2 tablespoons of hot water. Mix until fully dissolved and the water is clear and no longer cloudy. Save the rest of the baked soda in an airtight container. You can use it as a substitute for alkali salts to make Asian alkali noodles (such as ramen and Hokkien mee) and other kinds of rice cakes. Immediately move on to Step 6. 4. Drain and Soak Again Drain as much water as you can from the rice without it spilling into the sink. Add 2 1/2 to 3 cups of fresh water to the rice. Add 1 tablespoon of lye water or lye water substitute you made in Step 5, and stir to evenly distribute. The rice and water may take on a yellowish tinge. Soak for half an hour. 6: Cook transfer rice to pot if it is not already in one. On a stove, with the burner on medium-high heat, bring the water to a boil, constantly stirring the rice so that it does not burn or stick to the pot. Once it comes to a boil, turn bring it down to medium heat. Continue to stir the rice to keep it from sticking. If the rice does end up sticking, use a spatula to scrape up the stuck stuff as you are cooking. Mix it in with the rest of the rice. Do this for about 2 to 3 minutes. 7: Add Coconut Milk After cooking the rice for about 3 minutes, add one can of coconut milk or coconut cream to the rice. Continue stirring on medium heat. 8: Add Sugar After mixing the coconut milk or cream in thoroughly, add 1 to 3 (or more) tablespoons of sugar to the rice, depending on how sweet you want it. Do not add more than 5 tablespoons of sugar! The sugar we are adding now is only to give the plain rice cake a light sweetness, as later you can drizzle a syrup on the finished cake or sprinkle sugar on it. Mix the sugar thoroughly throughout the rice. Cook the rice until it is half cooked. (It should have the texture of undercooked rice or rice not cooked with enough water) It will start to smell very good at this point. 9: Cool it Down Turn off the heat and cover the pot to the rice steam itself. After 5 minutes, uncover the pot, and let the rice cool down to a workable temperature as you work on Steps 11 and 12 10: Cut and Wash Leaves Open both packages of thawed banana leaves. Using your outstretched thumb and forefinger( about 16 to 18 cm or 6 1/3 to 7 inches), measure the leaves into roughly equal widths and cut in the same direction as the veins. Make about 20 to 25 0f these. Avoid using cuts that have multiple tears, but save them. Save any unused leaves in case you need to make more. Wash the leaves well in warm water to remove dirt and dust. 11: Cut Out Ties Using leaves that are ripped, or extra leaves, make strips of leaf by simple cutting or tearing down the leaf. Ideally, these should be about a half centimeter thick. If they are to thin, they will snap when tying. If they are 1 centimeter or wider, they will be to hard to tie tightly. Set aside. You're almost done! Let's start wrapping! 12: Wrap It! This is easier than wrapping a present. Wipe down the banana leaf, and scoop 1/4 cup of the partially cooked rice onto it. Using wet fingers so the rice doesn't stick them, make the rice into a little log in the center of the leaf in the same direction as the veins. Do not make it too thick or too thin. Leave room

214 on the ends of the leaf, as you will be folding them over later. Tightly fold along the veins, following the other pictures: - Tightly fold over the sides parallel to the log - Tightly fold over the ends. Repeat this with the other leaves and the rest of the rice. If a leaf has a minor tear, place an undamaged leaf under the rice log to patch it up. 13: Tie Them Up Pair up suman of similar length and tie them together on both ends,their folded ends facing each other. Tie them with your banana leaf strips using a double knot. If using cotton string, use an easy to remove knot, such as a shoelace knot. Make sure that they are tightly tied and "snuggled" together. Cut excess string or leaf from the ties. Repeat with the rest of the suman 14: Steam n a wok, pot, or steamer pot, bring water to a low to medium boil. Place If using a pot or wok, place steamer on top. Fit as many suman pairs as you can into the steamer. (You can even stack them.) Steam for half an hour. Make sure that you check the water level now and then, adding boiling water as needed. If your steamer is small, it may be helpful to have several steamers going at the same time. 15: Eat It! After half an hour, remove suman from steamer and let allow them to cool down enough so you can hold them. Remove ties and separate the pairs into individual pieces. There are two ways to eat this: 1) Unfold one of the ends, then peel the leaf down as you wold peel a banana. Eat plain,or dip in sugar and / or freshly grated coconut. 2) Completely unwrap the suman so that it is sitting on the leaf. Eat plain or add any toppings you want. (Use a spoon or fork!) Common toppings used for suman are fresh grated mature coconut, sugar, latik, coconut syrup, palm sugar syrup etc. Any kind of simple syrup can be used, although I'm not quite sure if maple syrup would work. Suman also goes very well with mangoes and bananas. If any of you make this, let me know how it turns out! Enjoy! Source: instructables.com

Nutrition Facts Amount per Serving Calories 92 Total Fat 0g Saturated Fat 0g

Calories from Fat 2 % Daily Value* 0% 0%

Cholesterol 0mg

Sodium 7mg

Total Carbohydrate 21g

Dietary Fiber 1g

Sugars 0g Protein 0g Vitamin A 0% Calcium 1% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 0% Iron 4%

215

Turon Yield: Number of servings (yield): 8

Turon or deep-fried banana rolls is a typical Filipino meryenda and dessert. This can usually be seen on the streets being peddled along with banana-que. In Makati, several jolly jeeps (stalls along the road; formerly jeepneys that serve lunch) sell Turon along with other meryenda during the afternoon. This delicious and healthy dessert is an all time Filipino favorite. Have I mentioned that Turon is so affordable and also easy-to-prepare? 6 pcs saba bananas (or plantains), cut in half 1 1/2 cups brown sugar (lenghtwise) 12 pcs spring roll wrapper 1 cup ripe jackfruit 2 cups cooking oils Cooking Procedure Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit Fold and lock the spring roll wrapper, use water to seal the edge In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper Serve hot during dessert or meryenda. Share and Enjoy! Cooking Procedure Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit Fold and lock the spring roll wrapper, use water to seal the edge In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper Serve hot during dessert or meryenda. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 6042

Calories from Fat 4320 % Daily Value*

Total Fat 485g Saturated Fat 96g

216 746% 480%

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 437g Dietary Fiber 16g

145% 64%

Sugars 288g Protein 5g Vitamin A 0% Calcium 0% * Percent Daily Values are based on a 2,000 calorie diet.

Vitamin C 80% Iron 10%

217

Yema Balls Yield: 1 Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time. There are several ways to present this dessert â&#x20AC;&#x201C; the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it. Majority just eat it as it cools :) <iframe width="640" height="360" src="http://www.youtube.com/embed/VHGMWQ1fOrg?feature=player_embedded" frameborder="0" allowfullscreen></iframe> 3 Tablespoons unsalted butter 3 egg yolks 1 (14-ounce) can sweetened condensed milk 3 Tablespoons peanuts chopped 1. Place the butter in a heated saucepan and allow to melt 2. Stir-in the condensed milk and allow to cook for 3 minutes 3. Add the egg yolks then continue stirring for 2 minutes 4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved. 5. Turn-off the heat and allow the mixture to cool down 6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a sphere (ball shape). 7. Transfer to a serving dish and apply your desired presentation 8. Serve. Share and Enjoy! Source: panlasangpinoy.com

Nutrition Facts Amount per Serving Calories 1600 Total Fat 63g

Calories from Fat 600 % Daily Value* 96%

Saturated Fat 20g

100%

Cholesterol 190mg

63%

Sodium 670mg

27%

Total Carbohydrate 230g

76%

Dietary Fiber 0g

Sugars 230g Protein 30g Vitamin A 44%

Vitamin C 0%

Calcium 100% * Percent Daily Values are based on a 2,000 calorie diet.

218 Iron 0%

219

Chapter 12: Condiments and sidedishes are used in Philippine cuisine.

Atchara - a sweet pickled papaya relish. Also used as a side dish.[1] Bagoong - fermented anchovy or shrimp paste, particularly popular in the dish kare-kare. Banana ketchup - a sweet, red condiment made primarily of bananas. Buro or Balao-Balao - fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/ boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish. Latik - (Visayan usage only) a thick syrup made from coconut milk and sugar. Lechon sauce - also known as liver sauce or breadcrumb sauce made out of ground liver or liver pĂ˘tĂŠ, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon. Patis. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi. Ensaladang mangga - green mango relish with tomatoes and onions. Ensaladang talong - skinned grilled eggplant with tomatoes and onions. Sukang may sili - cane or coconut vinegar spiced with labuyo peppers. Sukang may toyo - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers and/or onions. Sukang may toyo is used in the pork dish crispy pata. Sweet and sour sauce - used on fried meats and spring rolls. Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice. What Condiments Go with Fried Galunggong?

220

What Condiments Go with Fried Galunggong? Yield: 1 Some of the common condiments are mayonnaise, salt, pepper, ketchup, mustard, hot sauce, barbecue sauce, vinegar, soy sauce, fish sauce, and many more. Almost every food can be paired with a set of condiments to enhance the flavor. For example, ketchup and mustard are usually used for hot dogs to improve the taste. Burgers typically needs some mayonnaise and ketchup to make it more flavorful. Although, these statements might only be true to some people. Even if condiments can make food taste better, not all individuals have the same taste preference. I love mayonnaise, but I have friends who hates it. I can say that mayonnaise makes ham sandwich taste better, while a friend who hates mayonnaise can tell otherwise. Did you know that there is a point in my childhood when I enjoy eating sinigang na baboy with banana ketchup? Sounds weird, isnâ&#x20AC;&#x2122;t it? Well, that is the way I liked my sinigang during that time â&#x20AC;&#x201D; good thing I am way over it. Another example is the use of mayonnaise and bagoong mixture as a sauce for lechon kawali, which is an alternative for lechon sauce. It is not a bad combination. In fact, I am enjoying eating lechon kawali with it. Last week, I fried some round scad (galunggong). The smell masked the whole house, but that is fine. All that matters is that we enjoyed the delicious crispy fried galunggong (and the ensaladang talong) that we had for dinner. Whenever I eat fried galunggong , I see to it that I have toyomansi with chili. Sometimes, I eat it with bagoong balayan with lemon or calamansi. Do you love Fried Galunggong? What condiments do you use when eating Fried Galunggong? Source: panlasangpinoy.com

Index Adobo Steak Adobo with Shrimp Filipino Adobong Pusit2 Arroz a la Cubana Arroz Caldo Asian Salad Cups Bacon and Egg Fried Rice Banana Fritter Bananacue Beef Curry Beef Empanada Filipino Beef Nilaga Baka Beef Salpicao Beef Salpicao1 Beef Steak or Bistek Filipino Beef Stir Fry with Chopped Broccoli Beef Tapa Beef with Broccoli Lo Mein Bicol Express Binagoongan (Pork cooked in Shrimp Paste) Bistek Tagalog Brazo De Mercedes Bulalo (Beef Shank Soup) Cassava Cake Champorado Chewy Coconut Bibingka (Filipino Rice Cake) Chicken and Noodles (Pancit) Filipino Chicken Stir Fry Chili Crab Chopsuey Cilantro Lime Vinaigrette Crabmeat Omelette Crema de Fruta Dulong Fishcake Easy Crab Cakes Filipino Egg Pie Embutido (Filipino Meatloaf) Espasol (sweet rice flour cake)Filipino Fruit Salad Garlic Butter Shrimp Ginataang Galunggong Ginataang Langka Ginataang Mais Ginisang Monggo Ginisang Sardinas Grilled Squid Ground Beef Basil and Tomato Frittata Ground Beef Tostada Halo-Halo (Filipino Mixed-Fruit Dessert) Halo-Halo (Filipino Mixed-Fruit Dessert) Inasal (Ilonggo Grilled Chicken) Kare Kare Filipino stew Laswa Leche Flan Dulce de

12 83 77 115 117 150 119 121 169 14 15 17 19 20 21 23 25 27 55 57 29 170 153 174 123 176 44 46 81 105 151 125 178 127 85 183 59 185 189 86 88 107 191 65 129 90 31 33 3 193 48 35 155 181

Leche Flan Filipino Lechon Kawali (Pan Roasted Pork) Lengua a la Vinagreta Lengua de Gato Lengua in Mushroom Sauce Longganisa Longganisa Fried Rice Lugaw Lumpia Filipino Maja Blanca Mamon (Filipino Sponge Cake) Martini Buko Salad Mechado Melt-in-Your-Mouth Slow Cooker Pot Roast Menudo Pork Misua with Patola and Shrimp Mixed Seafood in Coconut Milk Morcon Paciencia Cookies or Filipino Meringue Cookies Palitaw Palitaw2 Pancit Malabon Pandan ice tea Pandesal Filipino PANSIT CANTON Pastillas de leche Pinakbet (assort veggie with shrimp sauce) Pinakbet, (Filipino Vegetable Stew) Pininyahang Manok Pinoy Chicken Curry Pinya Cooler Polvoron Pomelo and Basil Cocktail Pork Tapsilog Pork Tocino Rellenong Pusit Rice Croquettes Sago at Gulaman Sinanglay na Tilapia Siomai (Shao Mai Pork Dumpling) Squid Sisig Suman sa Lihiya Suman Sa Lihiya - Filipino Steamed Sweet Sticky Rice Cakes Sweet and Sour Tilapia Tinola (Chicken Ginger Soup) Tocino (Filipino-Style Grilled Cured Pork) Tortang Dulong Tortang Talong Filipino Tortilla Espanola Toyomansi Calamares Tuna Frittata Turon

187 68 37 195 39 131 133 157 61 197 199 172 159 67 70 161 92 41 201 202 204 94 5 135 112 206 72 163 50 52 6 208 7 137 139 96 109 9 98 74 100 210 212 102 165 140 141 63 143 79 145 215

Vegetable Omelet 147 What Condiments Go with Fried Galunggong? 220 Yema Balls 217