· 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.