· Bulanglang

Ingredients:

1 cup malunggay leaves
1 cup fried tokwa cubes
1 cup squash, cubed
1 cup rice washing
1 cup upo, sliced
Salt to taste
1/2 onion, sliced
1/2 cup sliced tomatoes

Preparations:

Mix tomatoes, onion and squash in deep sauce pan or pot.

add rice washing and boil.

After 5 minutes cooking, add tokwa and upo.

When upo is almost tender, add malunggay and cook for 2 more minutes.

· Coconut Soup

Ingredients:

1-1/2 cups coconut meat, 2 cloves garlic, crushed
medium soft, chopped 1 small onion, chopped
4 cups water 2 leaves lemon grass (tanglad)
1 tablespoon oil Salt to taste

· Filipino Leche Flan Recipe

Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar

3/4 cup water

Preparations:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

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.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

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.

Cover moulds individually with aluminum foil.

Steam for about 20 minutes OR

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.

Let cool then refrigerate.

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.

· Banana Bud With Sotanghon(vermicelli)

Ingredients:

1 medium-sized banana bud
1 tablespoon soy sauce
4 tokwa squares
2 tablespoons onion, sliced
1-1/3 cup tomato, sliced
2 segment garlic, minced
Sotanghon(vermicelli)

Preparations:

Cut the banana bud into small pieces.

Put in a bowl of water with salt. Let it Stand for 3 minutes.

Slice the tokwa into desired size and fry.

Sauté the minced garlic, sliced onion and tomato in vegetable oil.

Drain the soaked banana bud and sauté together with the ingredients.

Mix the fried tokwa.

Pour two cups of water. Let it boil.

Then add the sotanghon which had been soaked in water.

Season with soy sauce and salt.

· Fried Eggs With Sweet Sour Sauce

Ingredients:

6 eggs 1 tablespoon sugar
1 tablespoon kalamansi juice 2 tablespoons soy sauce
6 tablespoons oil 1 tablespoon flour or cornstarch

Preparations:

Heat oil. Fry eggs one by one, sunny side up, then fold each egg in half, frying
until both sides are light brown. Set aside on a plate.

combine soy sauce, kalamansi juice. sugar and flour, and simmer eggs lightly in this mixture before serving.

· Banana Blossom Kilawin

Ingredients:

2 banana blossoms
4 tablespoons oil
1 cup fried tokwa cubes
2 cups water
4 cloves crushed garlic
2 tablespoons kalamansi juice
1 onion, sliced
Salt to taste
Dash of, peppers

Preparations:

Remove tough covering of the blossom slice thin crosswise.

Squeeze it with salt and then rinse. Set aside.

Mix tokwa, sliced onion and kalamansi juice.

Sauté garlic and add the tokwa mixture.

Add water, salt and pepper and continue cooking.

Then add the blossom. Turn over constantly till tender.

serve hot.

Yield: 8 to 10 servings.

· Ampalaya(bitter melon)With Eggs

Ingredients:

1-1/2 cups ampalaya, sliced thin crosswise
1 teaspoon garlic, minced
1/2 cup tomatoes, sliced
2 eggs, slightly beaten
2 tablespoons shortening
1/4 cup onion, minced
1/4 cup water
Salt to taste

Preparations:

Sauté garlic and onion in 2 tablespoons of shortening or oil.

add tomatoes and water, cover and cook for 2 minutes. add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.

Add the beaten eggs spreading all over the vegetables.

Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.

Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable.

· Guinataang Papaya

Ingredients:

2 tablespoons cooking oil
1 cup thick coconut milk (second extraction)
8-10 heads of garlic, minced
1/2 cup slivered ginger
1 teaspoon black peppercorns
1 cup thick coconut cream (first extraction)
1 medium green papaya, slivered thinly
MSG (optional)
Salt to taste

Preparations:

In a pan heat cooking oil and saute garlic.

When garlic starts to turn brown, add the ginger and peppercorns and saute while pressing down to pulverize mixture. Saute the papaya in the pan.

Pour in second extraction of coconut milk, salt and MSG, Cover and simmer 10 to 15 minutes or until papaya turns transparent.

Add first extraction of coconut milk and simmer 5 minutes more. Correct seasoning.

May serve already at this point unless you want it of thicker consistency, in which case, let it simmer on low heat until of desired consistency.

· Crispy KangKong

Ingredients:

4 bunches kangkong leaves, cleaned 1-1/2 cup water
3 cups corn starch 5 cups cooking oil
1 cup flour
1 pc boiled egg, grated medium
salt and monosodium glutamate ( MSG) to taste

Preparations:

Wash kangkong and drain leaves thoroughly.

Remove leaves from stem. Set aside.

In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).

Mix until smooth in consistency.

Heat oil to 250°F and reduce fire to medium.

Dip kangkong leaves one by one in batter and deep fry until crispy.

Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.

serve with sauce on the side.

· Filipino Lumpia

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 2 cloves garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup minced carrots
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced green cabbage
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Preparations:

1. Place a wok or large skillet 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, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch 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 plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, 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 paper towels. Serve immediately.

· Grilled Chicken Adobo

Ingredients:

• 1 1/2 cups soy sauce
• 1 1/2 cups water
• 3/4 cup vinegar
• 3 tablespoons honey
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1/2 teaspoon black pepper
• 3 pounds skinless, boneless chicken thighs

Preparations:

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
3. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

· Filipino Avocado Milkshake

Ingredients:

• 1 avocado - peeled, pitted, and cubed
• 5 cubes ice
• 3 tablespoons white sugar
• 1 1/3 cups milk
• 1 teaspoon fresh lemon or lime juice
• 1 scoop vanilla ice cream

Preparations:

Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.

Chinky's Bibingka

Ingredients:

• 4 cups grated fresh cassava
• 3 cups coconut milk
• 3 tablespoons melted butter
• 3 eggs
• 1 1/2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 cup shredded mozzarella cheese
• 2 cups coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons all-purpose flour
• 1/2 cup shredded mozzarella cheese
• 2 egg yolks, beaten

Preparations:

1. NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.