· 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.