EMBUTIDO

Ingredients:
4 pcs jumbo hotdog
1 kg ground pork
1 tbsp salt
1 tbsp ground pepper
1 tbsp brown sugar
250 grams sweet ham, cut into small squares
2 medium red bell pepper, minced
2 tbsp pickle relish
5 tbsp raisins
2 medium carrots, grated
5 medium red onions, minced
½ cup corn starch
½ cup powdered milk
2 165-gram pack processed cheese, cut into ¼ inch cubes
8 large eggs

Instructions:

1. Soak hotdogs in hot water until the water cools (to prevent the red food
coloring from staining the embutido). Drain sliced hotdogs, and transfer
into a large bowl. Add lean ground pork, salt, pepper, sugar, sweet ham,
red bell pepper, pickle relish, raisins, carrots, onions, cornstarch,
powdered milk and cheese and thoroughly mix with a spatula or clean
hands. Once it’s mix well, add eggs. Mix together well.

2. Preheat steamer on high heat. Meanwhile, on an aluminum foil cut into

10 x 12 inches, place one cup of the embutido mixture at the center.
Spread to an even log, leaving 2 inches on both ends, and roll tightly with
the aluminum foil. Twist the ends to seal. Repeat until all the mixture has
been turned into rolls.

3. Once the steamer’s water is boiling, lower the heat to a simmer and then
place all your prepared embutido rolls in the steamer basket. Cover and
let cook for another 30 minutes.

4. Remove the embutido from heat. On a tray, open the aluminum foil to
cool the embutido to room temperature. Once cool, refrigerate. To store
longer, you may freeze them up to a month. When ready to serve, serve
as is, cold, reheat in the steamer for 5 minutes, or quickly slice and fry.
 CHICKEN CURRY

Ingredients:
2 – 3 tbsp vegetable oil
1 medium potato, cut into wedges
1 medium carrot, cut into wedges
3 cloves garlic, minced
1 small onion, chopped
2 pounds chicken
2 tbsp fish sauce
2 cups curry powder
1 tbsp paprika powder (optional)
½ tsp ground black pepper
1 can (400 mL) coconut milk (2 tbsp powder dissolved in water)
1 medium green bell pepper, cut into squares
1 pc fresh chili pepper, cut into 4-5 pcs (or dried chili flakes)

Instructions:

1. Fry potato and carrots in oil until cooked and edges are lightly browned.
Once done, remove from oil and set aside.

2. Saute garlic and onion, in the remaining oil over medium heat. Add
chicken meat and sear each both sides for a minute.

3. Add the fish sauce, curry powder, paprika powder and ground pepper.
Cover and simmer for 5 minutes.

4. Add coconut milk, and let it simmer until sauce thickens. Cook a little
longer if you like more thicker sauce.

5. Add carrots, potatoes, bell pepper and chili and cook for another minute.

6. Transfer to a serving dish and serve with rice or your favorite side.

Notes:
If fish sauce is not available, replace with 2 tsp salt or more depending on your taste.
Note that the longer you simmer the coconut milk, the oily the dish will become
because coconut milk separates for coconut oil and curd when cooked longer.
 CHOPSUEY

Ingredients:
2 tbsp vegetable oil
2 cloves garlic
1 cup pork belly/chicken, sliced into thin strips
1 cup shrimps
2 tbsp cornstarch, dissolved on in one cup water
3-4 tbsp oyster sauce
¼ tsp ground pepper
1 cup cauliflower florets
1 cup broccoli florets
1 medium carrots, sliced diagonally
1 cup sugar snap or snow peas
1 small bell pepper, cut into diagonal cubes
1 bunch pak choi, cut into smaller pieces
1 medium red onion, cut into 4
3-4 pcs mushroom, each cut into 3-4 slices
5 pcs young corn, each cut diagonally into 2
Salt as needed

Instructions:

1. In a wok or big skillet, heat oil over medium heat. Saute garlic until
softened. Add pork/ chicken slices and cook. Stirring regularly until
all sides are done. Add shrimps and do the same.

2. Pour the cornstarch mixture into the wok and add the oyster sauce and
ground pepper and bring to a boil. Doing this from the beginning
keeps the veggies crisp and helps prevent over cooking them.

3. Add the first batch of vegetables: broccoli, cauliflower, carrots and

sugar snap peas and cook covered for about 2-3 minutes.

4. Add the rest of the vegetables and cook for another 2-3 minutes or
until vegetables are tender-crisp and the sauce has thickened. Season
with salt if still needed. Serve hot.

Notes:
Other stuff you can add: cabbage, beans, boiled quail eggs, chicken liver
(cooked with meat). Makes 5 servings.
 PORK HAMONADO

Ingredients:
1 pound pork belly, cut into 2 inch long and about ¾ inch thick
3 cloves garlic, crushed
½ cup soy sauce
1 cup water
1 cup pineapple juice
1 tbsp brown sugar
1 tsp pepper corn
1 tsp salt
½ cup pineapple chunks
a dash of ground pepper

Instructions:

1. Place the pork belly slices in a pot or deep pan.

2. Mix all the rest of the ingredients in a bowl until well-blended and salt
and sugar are dissolved.

3. Pour the liquid mixture to the pork belly and bring to boil over medium-
high heat.

4. Once it starts to boil, lower down the heat to medium-low and cover with
a lid then let it simmer for 40-50 minutes or so until the meat and fat quite
literally melts in your mouth. By then, the liquids would have been
reduced to a thick sauce.

5. Serve while hot with steamed rice.

Makes 6 servings.
 PORK MENUDO

Ingredients:

2 pounds pork
¼ pound pork liver
1 cup potatoes, diced
1 piece carrot, cubed
½ cup soy sauce
½ piece lemon
1 piece onion, chopped
3 cloves garlic, minced
1 tsp sugar
¾ cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tbsp cooking oil
2-3 pieces dried bay leaves
Salt and pepper to taste

Instructions:

1. Combine pork, soy sauce and lemon in a bowl. Marinate for at least 1
hour.

2. Heat oil in a pan.

3. Saute garlic and onion.

4. Add the marinated pork. Cook for 5-7 minutes.

5. Pour in tomato sauce and water and then add the bay leaves. Let boil and
simmer for 30 minutes to an hour depending on the toughness of the pork.
Note: Add water if necessary

6. Add liver and hotdogs. Cook for 5 minutes.

7. Put in potatoes, carrots, sugar, salt and pepper. Stir and cook for 8-12
minutes.

8. Serve ( makes 6 servings).

 LUMPIANG SHANGHAI

Ingredients:

2 pounds ground pork

1 ½ pound (21/30) shrimp peeled, de-veined and minced
½ cup minced yellow onion
½ cup Chinese celery, or the heart of regular celery, cut into thin lengths
then finely minced
½ cup carrot, minced
6-7 tbsp soy sauce
1 large egg
½ tsp kosher salt to taste
freshly ground black pepper to taste
125 pieces wrapper
Oil for frying

Sauce:
4 tbsp rice vinegar
2 cups + 6 tbsp water
2 tbsp granulated sugar
2 tbsp banana catsup (Jufran)
Pinch of salt
2 tbsp heaping cornstatch
 HONEY-SOY GLAZED SALMON

Ingredients:

1/8 cup honey

1 tbsp dark soy sauce
12-14 once salmon fillet (fillets, 6-8 oz each)
¼ tsp salt
1/8 tsp ground pepper
¼ cup flour
2 tbsp oil for frying

Instructions:

1. Prepare the honey-soy glaze by mixing them together in a small bowl and
set aside.

2. Season your salmon fillets with salt and pepper. Make sure that all sides
are well-rubbed with the seasoning.

3. Dredge each piece of seasoned salmon fillet in flour making sure that all
sides are covered. Shake off excess flour.

4. Brush one side of the fillets with honey-soy glaze and place with the
glazed side down on the hot skillet. While on the pan, brush the top side
with glaze as well. Cook each side for 3 minutes or until glaze has
caramelized and the salmon fillets are cooked through.

5. Remove the fillets from the pan and transfer them to a serving plate.
Serve while still hot with your favorite side dish.

Makes 2 servings.
 GARLIC MUSHROOM AND BABY POTATOES

Ingredeients:

4 tbsp butter or margarine

1 head medium garlic, minced
2 cups baby potatoes
2 cups champagne mushrooms
1 spring fresh rosemary (1/2 tsp if dried)
1 tbsp fresh basil chopped (1/2 tsp if dried)
3 tbsp soy sauce
Salt and pepper

Instructions:

1. Wash potatoes thouroughly and place them in a small pot. Add water
enough to cover the top. Pour in 2 tbsp soy sauce.

2. Boil baby potatoes for 10 minutes or just until cooked. Do not over cook
potatoes, check by poking one with a toothpick. If it comes easily then it
should be done.

3. Cut baby potatoes in halves.

4. In a pan or skillet, melt butter over medium heat and saute garlic until
tender.

5. Add potatoes and mushroom and cook until edges are browned.

6. Add rosemary and basil and 1 tbsp soy sauce and season with salt and
pepper as needed.

7. Remove from pan and transfer to a serving dish. Enjoy as a side to your
favorite chicken, pork or beef as an appetizer.

Makes 5 servings.
 MANGO REF CAKE

Ingredients:

12 pieces graham
3 tbsp melted butter
1 tbsp sugar
1 pack 125 ml Nestle All Purpose Cream
½ small can condensed milk, 108 g
2 pieces large ripe mangoes, cut into cubes or balls and
Puree trimmings

Instructions:

1. Mix graham crackers, butter and sugar. Lightly press at the bottom of a
serving container.

2. Combine nestle cream and condensed milk.

3. Assemble mango puree with pieces and sweetened cream in layers.

Refrigerate overnight. Serve when chilled.

Makes 4 servings.
 MARVELOUSLY TASTY MAJA BLANCA

Ingredients:

2 cups evaporated milk

1 pack nestle all-purpose cream, 250 ml
1 cup cornstarch
1 cup sugar
1 1/3 whole corn kernel

Instructions:

1. Combine evaporated milk, nestle all purpose cream, cornstarch and sugar
in a pan. Whisk over low heat until cornstarch is fully dissolved.

2. When mixture is smooth, thick and free of lumps, add corn kernel.
Transfer into a mold. Cool, then refrigerate for 2 hours or until set.
 CHEESY MAJA BLANCA

Ingredients:
1 pack 125 ml nestle all purpose cream
1 cup water
½ cup condensed milk
1 cup coconut milk
½ cup cream style corn
6 tbsp cornstarch
2 tsp cooking oil
½ bar cheese

Ingredients:

1. Combine all purpose cream, water, condensed milk, cream style corn and
cornstarch in a heavy bottom pot. Mix well with a spatula (2 minutes).

2. Bring to a simmer while continuously stirring making sure nothing is

sticking at the bottom and on the sides. Cook until very thick but still
spreadable ( 10-15 minutes).

3. Brush a clean container with oil. Pour maja blanca mixture and spread
evenly. Grate cheese on top and serve (5 minutes).

Note:
Choices of toppings:
Toasted coconut
Latik
Bottled jackfruit
Whole canned corn kernel
 MANGO TAPIOCA RECIPE

Ingredients:

¼ kilo tapioca peals (cook and drain)

1 ½ cup alaska condensed milk
1 cup nestle cream or all purpose cream
¼ cup water
1 cup Alaska evap milk
3 fresh mangoes

Instructions:

1. Remove the mango from its seed (use only 1 piece of mango) then put
into the blender together with the water, then blend until smooth.

2. Combine the cooked tapioca pearls, blended mango, nestle cream and
milk, now use the remaining mangoes by slicing it and and put as a
topping.

3. Refrigerate for few hours before serving.

 MANGO ICE CREAM RECIPE

Ingredients:

1 kg mango
1 pack all purpose cream
1 can condensed milk

Instructions:

1. Slice the mangoes into cubes.

2. Blend ¾ mango cubes.

3. Mix all purpose cream and condensed milk .

4. Add the blended mangoes to the mixture.

5. Transfer into a sealed container and freeze overnight.

 MAC AND CHEESE WITH MEAT LOAF

Ingredients:

150 gms elbow macaroni

2 tbsp butter
2 tsp annatto seeds
2 cloves garlic, minced
1 piece small onion, chopped
1 can meatloaf, small, ¾ diced
½ cup water
1 pack 125 ml nestle all purpose cream
½ bar cheese, grated
1 tsp 8 gms maggi magic sarap

Instructions:

1. Boil pasta according to package direction (10 minutes).

2. Combine butter and annatto seeds. Gently heat for 2 minutes. Strain and
discard seeds (3 minutes).

3. Saute garlic, onion and meatloaf in annatto butter. Stir in water, nestle all
purpose cream and ¾ of the grated cheese. Gently simmer (10 minutes).

4. Drain pasta and toss in the sauce. Transfer on a serving plate. Top with
remaining cheese and serve (2 minutes).