Leche Flan Recipe

Ingredients 10 pieces raw eggs 1 small can condensed milk 1 cup fresh milk (or evaporated milk) 1 cup granulated sugar 1 tsp vanilla extract Cooking Procedure 1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). 2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater 3. Add the condensed milk and mix thoroughly 4. Pour-in the fresh milk and mix well 5. Put the mold (llanera) on top of the stove and heat using low fire 6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color 7. Spread the caramel (liquid sugar) evenly on the flat side of the mold 8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold 9. Cover the top of the mold using an Aluminum foil 10. Steam the mold with egg and milk mixture for 30 to 35 minutes. 11. After steaming, let the temperature cool down then refrigerate 12. Serve for dessert. Share and Enjoy!

Maja Blanca
Ingredients 4 cups coconut milk 3/4 cup cornstarch 14 ounces condensed milk 3/4 cup fresh milk 3/4 cup granulated sugar 15 ounces whole sweet kernel corn 5 tbsp toasted grated coconut Cooking Procedure 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. 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!

Puto
Ingredients 4 cups flour, sifted 2 cups sugar, sifted 2 1/2 tbsp baking powder 1 cup evaporated milk 2 1/2 cups water 1/2 cup butter, melted 1 piece egg, raw small slices of cheese 4 cups water (for steaming) Cooking Procedure 1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well. 2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly. 3. Pour the mixture in individual molds 4. If you are using non quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6) 5. Pour the water in the steamer. 6. Arrange the molds in the steamer then steam for about 20 minutes 7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes 8. Remove from the mold and arrange in a serving plate 9. Serve either hot or cold. This goes well with dinuguan Share and Enjoy!
Ingredients

Cassava Cake Recipe

Batter: 2 packs grated cassava (about 2 lbs total weight) 1 can coconut milk can evaporated milk 2 pieces raw egg cup butter, melted 6 tbsp cheese, grated cup condensed milk 14 tbsp sugar Topping: 1 can coconut milk 2 tbsp sugar cup condensed milk 2 tbsp flour 2 tbsp cheese, grated 1 piece raw egg Cooking Procedure 1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly 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 thouroughly. 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 (well 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!

Yema Ball
Ingredients: 3 tbsp unsalted butter 1 can (14 ounces) condensed milk 3 egg yolks 3 tbsp peanuts, chopped Cooking procedure: 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 achi eved. 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!

4. Roll each molded cylindrical mixture on granulated sugar. 5. Wrap in paper or cellophane. 6. Serve for dessert. Share and enjoy! .

Buko Pandan
Ingredients 1 1/2 cup young coconut strips (Buko) 5 ounces condensed milk 8 ounces Table cream or all-purpose cream 3 ounces powdered gelatin 1 1/4 cups water 6 drops Buko Pandan flavoring 2 scoops vanilla ice cream (optional) 1/2 cup small tapioca pearls, cooked (optional) Cooking Procedure
1. 2. 3. 4. Combine water and powdered gelatin then stir using a spoon. Add Buko Pandan flavoring then stir until everything is evenly distributed. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator). 5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours. 6. 7. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream. 8. Serve for dessert. Share and enjoy!

PASTILLAS DE LECHE
Ingredients: 2 cups powdered milk, sifted 1 can (14 ounces) condensed milk cup granulated sugar, sifted

Procedures: 1. Place the condensed milk in a large mixing bowl. 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.

Buko Salad Recipe

Ingredients

 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
1. 2. 3. 4. 5. 6. 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!

5. 6.

Combine cooked pork and cabbage mixture. Add soy sauce and mix. Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.

7. 8. 9.

Heat 3 cups of cooking oil in a wok or a deep pan. Deep fry the egg rolls in medium heat until the color turns golden brown. Remove from the fryer and let excess oil drip.

10. Transfer to a serving plate. Serve with sweet and sour sauce. 11. Share and enjoy! CHEESE STICKS RECIPE Ingredients: 7 ounces cheddar cheese , sliced in small individual pieces (I used pinoy cheese for this recipe) 30 pieces spring roll (lumpia) wrapper 1 cup cooking oil

Recipe: Egg Roll Recipe

Ingredients 1 pound ground pork 1 pack egg roll wrappers 1 teaspoon ginger, minced 1 1/2 teaspoon garlic powder 3 cups cooking oil (for deep frying) 1 tablespoon cooking oil 1 piece raw egg, beaten 2 cups cabbage, shredded 3/4 cups carrots, shredded 2 teaspoons light soy sauce Cooking Procedure
1. 2. 3. 4. Heat 1 tablespoon of cooking oil in a pan. Saute ginger and the ground pork. Cook until the pork turns light brown. Add garlic powder, stir, and cook for a minute. Turn off heat and set aside. In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.

Cooking procedure: 1. Wrap the cheese in spring roll wrapper 2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil) 3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown. 4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to drain. 5. Serve with mayonnaise and catsup dip. Share and enjoy!

PALITAW
2 cups glutinous rice flour cup granulated sugar 1 cup water cup sesame seeds, roasted 1 cup grated coconut Cooking procedure: 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!

2 tbsp unflavored gelatin 4 cups milk 1/3 cup butter 1 tsp vanilla extract 2 cups water Procedures: 1. Bake the Sponge Cake 1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside 1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick. 1.3. Add-in cup of sugar slowly while beating the egg 1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly 1.5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts 1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed 1.7. Preheat the oven at 350 degrees Fahrenheit 1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready 1.9. Set the Sponge Cake aside 2. Distribute the Sweet Syrup on top of the Sponge Cake 2.1. Heat the saucepan and place cup of sugar 2.2. Add cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes 2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush) 3. Put a layer of Custard on top of the Sponge Cake 3.1. Combine the cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens 3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well 3.3. Pour-in the egg yolk cooked mixture combination back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard) 3.4. Apply the layer of custard evenly on top of the Sponge cake

TIKOY
Ingredients: 3 cups glutinous rice flour 1 cup warm water cup brown sugar 2 teaspoons roasted sesame seeds cup dates, pitted and chopped Cooking procedure: 1. Combine water and brown sugar then mix well 2. Combine glutinous rice flour with the water and brown sugar mixture then mix thoroughly. 3. Add the pitted chopped dates then mix until every ingredient is well distributed. 4. Grease a round cake pan and transfer the glutinous rice flour mixture then sprinkle the sesame seeds on top. 5. Steam for 45 minutes. Make sure to cover the top part with cheesecloth to avoid water drippings. 6. Remove the tikoy from the cake pan and transfer to a wax paper or cling wrap then refrigerate for at least 5 hours. 7. Take the tikoy out of the refrigerator. *Cook using your desired method. * Tikoy can be re-steamed, microwaved, or fried after dipping in beaten egg mixture.

CREMA DE FRUTA
Ingredients: 1 cup flour 1 tsp baking powder 8 pieces egg yolks 1 3/4 cups sugar 1 big can fruit cocktail (about 30 ++ ounces)

4. Drain the liquid concentrate from the fruit cocktail and set aside. 5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly 6. Dilute the gelatin in 2 cups of water 7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil 8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature 9. Pour the gelatin mixture on top of the fruit cocktail layer 10. Refrigerate (preferably overnight) 11. Serve chilled for dessert. Share and Enjoy!

10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off). 11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown. 12. Remove from the oven and let cool. 13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut. 14. Serve. Share and enjoy!

ESPASOL
Ingredients: 3 cups glutinous rice flour, toasted 1/2 cup sweet rice flour, toasted 2 cups sugar 3 cups coconut milk 1 1/2 cups grated coconut, toasted 1 tsp vanilla essence Cooking Procedure: 1. 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. How to toast the rice flour 1. Place a pan large enough to accomadate the rice flour on top of a stove and apply low heat.

BIBINGKA
Ingredients: 1 cup rice flour 1/8 teaspoon salt 2 1/2 teaspoon baking powder 3 tablespoons butter 1 cup granulated sugar 1 cup coconut milk 1/4 cup fresh milk 1 piece salted duck egg, sliced 1/2 cup grated cheese 3 pieces raw eggs Pre-cut banana leaf Procedure: 1. Preheat oven to 375 degrees Fahrenheit. 2. Combine rice flour, baking powder, and salt then mix well. Set aside. 3. Cream butter then gradually put-in sugar while whisking. 4. Add the eggs then whisk until every ingredient is well incorporated. 5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing. 6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes. 7. Arrange the pre-cut banana leaf on a cake pan or baking pan. 8. Pour the mixture on the pan. 9. Bake for 15 minutes.

2. Put the rice flour in the pan and allow to toast while continously mixing until the color turns light brown. 3. Remove the toasted rice flour from the pan and transfer to a bowl or large container How to toast the grated coconut 1. Place a pan on top of a stove and apply low heat. 2. Put the grated coconut in the pan and allow to toast while continously mixing until the color turns light brown. 3. Remove the toasted grated coconut from the pan and transfer to a bowl

1/2 cup glutinous rice (malagkit) 1 cup whole kernel corn 3/4 cup granulated sugar Cooking Procedure
1. 2. 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. 3. 4. 5. 6. 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!

Ginataang Monggo Recipe

Ingredients 1/2 cup Mung beans 2 1/2 cups coconut milk 1/2 cup sticky rice, washed (malagkit) 6 to 7 tablespoons sugar Cooking Procedure
1. 2. 3. 4. 5. 6. Heat a pan and put-in the Mung beans. Toast the Mung beans until brown. Turn-off heat and let the mung beans cool down. Crack the toasted mung beans using a mortar and pestle (almires). Set aside. Heat a cooking pot and pour-in coconut milk. Let boil. Add the sticky rice and Mung beans then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed. 7. 8. 9. Add sugar then stir. Turn off heat and transfer to a serving plate. Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top. 10. Share and enjoy!

KUTSINTA
Ingredients: 1 1/2 cup rice flour 1/2 cup all-purpose flour 1 cup brown sugar 3 cups water 1 1/2 tsp lye water 2 tsp anatto seeds Procedure: 1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, allpurpose flour, and brown sugar then mix all the ingredients. 2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed. 3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing. 4. Place the mixture into individual molds and steam for 40 minutes to an hour. 5. Serve with grated or shredder coconut on top. Share and Enjoy!

Ginataang Mais Recipe

Ingredients
4 cups coconut milk

Cinniejens Puto de Ube

Ingredients: 2 cups uncooked rice 1 1/2 cups water

1 cup sugar 2 cups mashed ube (purple yam) 1/4 cup evaporated milk 4 tbsp. baking powder 1/4 cup butter Procedure: 1. Wash rice and soak in water overnight then grind until the texture is fine. Use a native stone grinder, a corn meal grinder, or a meat grinder to do this. 2. Clean the purple yam by brushing. Rinse with water. 3. Cook the purple yam by placing in boiling water until the texture is soft. 4. Remove the purple yam from the pot and let the temperature cool down then peel the skin. Place in a mixing bowl then mash. 5. Add the ground rice and mash. Remove lumps by letting the mixture pass through a strainer or sifter. 6. Add sugar and butter then mix well. 7. Add coconut milk and baking powder. Mix thoroughly. 8. Pour the mixture into puto molds or spoon it into individual molds. Only 2/3 of the molds capacity should be filled. 9. Arrange the molds in a steamer over boiling water and cover. 10. Place cheese and/or salted egg (pulang itlog) over each puto. 11. Check if steaming is complete by using the toothpick test. Insert a toothpick in a piece of rice cake. If the toothpick comes out clean, this means that you are done. 12. Remove from the molds and serve with grated coconut.

4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire) 5. Transfer the mixture to a mold or any container and let the temperature cool down. 6. Refrigerate for at least 2 hours then serve. 7. Share and enjoy!

Pichi Pichi Recipe

Ingredients 2 cups cassava, grated 1 cup sugar 2 cups water 1 cup coconut, grated 1/2 tsp lye water 1/2 tsp buko-pandan essence Cooking Procedure
1. 2. 3. 4. 5. 6. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly Add lye water while continously stirring the mixture Put-in the buko-pandan essence then mix again Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent) Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds 7. Roll the each piece over the grated coconut Place in a serving plate then serve. Share and Enjoy! 8.

UBE HALAYA
Ingredients: 1 lb. boiled purple yam, grated, shredded, or mashed 14 ounces condensed milk (about 1 can) 1 teaspoon vanilla extract cup butter Cooking procedure: 1. Heat a cooking pot then put-in the butter and let it melt. 2. Add the condensed milk then stir well. 3. Put-in the purple yam then continue stirring.

EGG PIE
Ingredients: Pie Crust 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, chilled and cut into cubes

1/4 to 1/2 cup cold water 2 tablespoon granulated sugar Filling 1 3/4 cups evaporated milk 3 pieces raw eggs 1 piece egg, white separated from the yolk 1 teaspoon vanilla extract 1 cup granulated sugar Cooking procedure: 1. Create the crust 1.1 Combine the flour, sugar, and salt then mix well. 1.2 Add the butter in the middle and mix using a pastry mixer. 1.3 Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated. 1.4 Gather the dough and mold it into a ball-shaped figure. 1.5 Refrigerate the dough for at least 30 minutes to harden the butter. 1.6 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. 1.7 Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. 1.8 Refrigerate while doing the filling. 2. Make the filling 2.1 Scald the evaporated milk by heating it in the microwave oven for 2 minutes. 2.2 In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. 2.3 Gradually add the granulated sugar while whisking. 2.4 Put-in the vanilla extract then whisk until every ingredient is properly distributed. 2.5 Pour-in the scalded milk then mix thoroughly. 2.6 Beat the separated egg white using an electric mixer until it forms soft peaks. 2.7 Fold the processed egg white in the milk-eggs-sugar mixture. 3. Preheat oven to 350 degrees Fahrenheit. 4. Pour the filling mixture on the refrigerated pie crust. 5. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.

6. Remove the egg pie from the oven and let cool. 7. Serve for dessert. Share and enjoy! (Update) For a crunchier crust, you may want to blind bake it first before putting-in the filling. Here are the steps: 1. After completing step 1 above (cooking procedure -create the dough), pierce the base of the dough with a fork in random places to allow air to flow. 2. Place a baking or parchment paper over the pastry base. Make sure that the paper fits the base of the pastry and the sides as well. 3. Put uncooked rice, dried beans, or pie weights over the surface of the parchment paper. This will prevent the pastry base from rising because of air bubbles. 4. Preheat the oven to 400 degrees Fahrenheit and bake the crust for about 12 minutes or until the color turns golden brown. 5. Remove from the oven and let cool for 3 5 minutes. Proceed with Step 2 above (Cooking procedure make the filling) Note: You may need to cover the edges of the crust with an aluminum foil as a precautionary measure when baking it the second time with the filling in; doing this will prevent the edges of the crust from being burnt.

BUKO PIE
Ingredients: 2 cups all-purpose flour 1/3 cup butter 1 teaspoon salt 1/3 cup vegetable shortening 6 to 8 tablespoons cold water 2 cups young coconut meat 3/4 cup granulated white sugar 1/2 cup cornstarch diluted in 1/2 cup young coconut water 1/2 cup evaporated milk Cooking procedure: 1. Create the crust 1.1 Combine flour and salt then mix using a balloon whisk. 1.2 Add butter and shortening then mix using a pastry mixer.

1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients. 1.4 When everything is completely mixed, gather the mixture and divide into two equal parts. 1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. 1.6 Arrange the first dough over the cake pan. This will be the base. 1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan. 2. Make the filling 2.1 Heat a saucepan and pour-in the milk. Let boil. 2.2 Add the granulated white sugar and stir. 2.3 Put-in the young coconut meat and cook for 3 minutes. 2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens. 2.5 Turn-off the heat and allow the mixture to cool down. 3. Preheat oven to 375 degrees Fahrenheit. 4. Arrange the cooked filling in the cake pan. 5. Put the second crust over the filling and seal the sides. 6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming. 7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete. 8. Let cool and serve. Share and enjoy!

1. 2. 3. 4. 5. 6. 7.

Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm. Preheat the oven to 350 degrees Fahrenheit. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface. Place the meringue on top of the greased wax paper then spread evenly using a spatula. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown. 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. 9.

Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside. Remove the meringue from the oven and cool down for a few minutes. 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.

10. Sprinkle the confectioners sugar on top of the meringue then place wax

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!

Recipe: Brazo de Mercedes

Ingredients 10 large raw eggs, yolks and whites separated 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 3/4 cup granulated sugar 3 tablespoons confectioners sugar 14 ounces condensed milk Cooking Procedure

VANILLA CHIFFON CAKE

Ingredients: Cake: 2 1/4 cups cake flour 1 1/2 cups granulated sugar 1 tablespoon baking powder

1 teaspoon salt 3/4 cup cold water 1/2 cup canola oil 5 pieces raw eggs, separated 1 tablespoon vanilla extract 1/2 teaspoon cream of tartar Buttercream Icing: 1/2 cup vegetable shortening 1/2 cup butter, softened 1 teaspooon vanilla extract 4 cups confectioners sugar 4 tablespoons evaporated milk

2.2 Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed. 2.3 At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside. 3. Remove the cake from the oven then allow to cool down. 4. Separate the cake from the cake pan and trim the edges using a bread knife. 5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered. 6. Put the other cake on top of the first one (the part with icing should be in the middle) then continue to apply icing on the whole cake. 7. Use you imagination in designing the cake. You may or may not refrigerate this before serving. 8. Serve. Share and enjoy!

Cooking Procedure: 1. Bake the Cake 1.1 Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well. 1.2 Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside. 1.3 Transfer the egg whites in a separate mixing bowl and combine cream of tartar. 1.4 Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy. 1.5 Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed. 1.6 At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined). 1.7. Grease two 9-10 round cake pan and pour-in the folded mixture equally. 1.8 Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes. 2. Make the Icing 2.1 Combine softened butter and shortening in a mixing bowl then cream using an electric mixer.

Recipe: Chocolate Crinkles

Ingredients
2 cups all-purpose flour, sifted 1/2 cup unsalted butter, softened 1 1/4 cup granulated sugar 4 pieces raw eggs 1 tbsp vanilla essence 4 ounces semi-sweet chocolate chips, melted 2/3 cups unsweetened cocoa powder 1/2 teaspoon salt 1 teaspoon baking powder 1 cup confectioners sugar

Cooking Procedure
1. 2. 3. 4. Cream the butter in a mixing bowl using an electric mixer Whisk the granulated sugar in and continue mixing for 2 minutes Add the cocoa powder and melted chocolate then mix again for a minute Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy.

5. 6. 7. 8. 9.

Add-in the flour, salt, and baking powder then mix again until all the ingredients are evenly distributed. Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours Remove the cover and scoop the mixture using 1/2 tbsp measuring spoon Roll the mixture using your palms until the shape becomes spherical Roll the chocolate balls over confectioners sugar until fully covered

2. 3. 4. 5. 6. 7. 8. 9.

When the oil is hot enough, saut the garlic and onions. Put-in the sliced pork and cook until the color turns medium brown. Add-in the ham and liver then cook for 2 minutes. Add fish sauce and soy sauce then stir. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes) Put-in the cooked meatballs and kikiam then simmer for 3 minutes. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10. Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart) 11. Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes 12. Remove from the oven and allow to cool down 13. Arrange in a serving platter then serve. Share and enjoy!

10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated. 11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks. 12. Serve hot. Share and enjoy!

Lomi Recipe
Ingredients 1 lb miki noodles 3 cloves garlic, crushed and minced 1 medium onion, minced 1/4 lb cooked Kikiam (quekiam), sliced 1/4 lb pork, sliced into thin strips 6 to 8 pieces cooked meatballs 3 tablespoons cassava flour diluted in 3 tablespoons water 1/4 lb ham, chopped 1/4 lb pigs liver, sliced 1 1/2 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon ground black pepper 6 cups pork or beef broth 1 cup chicharon (pork cracklings or pork rinds), pounded 1 piece raw egg, beaten 2 tablespoons onion leeks or scallions, chopped (optional) 2 to 3 pieces hard boiled eggs (optional) 2 tablespoons cooking oil Cooking Procedure
1. Heat a cooking pot then pour-in cooking oil.

Pancit Palabok Recipe

Ingredients
1 pack (1 lb) rice noodles (bihon) 2 tbsp cooking oil 1/2 lb ground pork 1 tbsp anatto powder 3 cups pork broth 1 piece shrimp cube 6 tablespoons all-purpose flour 2 tbsp fish sauce 1/2 tsp ground black pepper 1 cup boiled pork, thinly sliced and cut into small pieces 2 pieces fried firm tofu (tokwa), cubed cup tinapa flakes (smoked fish) cup chicharon (pounded) 2 hard boiled eggs,sliced cup cooked shrimps (boiled or steamed) Sauce:

Toppings:

 1/4 cup green onion or scallions, finely chopped 3 tbsp fried garlic 2 pieces lemon, sliced (or 6 to 8 pieces calamansi) Cooking Procedure
1. 2. 3. 4. Soak the rice noodles in water for about 15 minutes. Drain and set aside. Cook the sauce by heating a saucepan. Pour-in the cooking oil. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color) 5. 6. 7. 8. 9. Add the shrimp cube and stir and simmer for 3 minutes Add the flour gradually while stirring. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside. Meanwhile, boil enough water in a pot. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm) 10. Remove the strainer from the pot and drain the liquid from the noodles. 11. Place the noodles in the serving plate. 12. Pour the sauce on top of the noodles then arrange the toppings over the sauce. 13. Serve with a slice of lemon or calamansi. Share and enjoy!

1 tablespoon sherry 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons cooking oil Cooking Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Heat oil in a wok. Put-in chicken and cook for 3 minutes. Add pork belly. Stir and cook for 2 minutes. Add sherry and onions. Cook until onions becomes soft. Add salt, pepper, soy sauce, and oyster sauce. Stir and cook for 6 to 8 minutes. Note: Add a little water as necessary. Put-in the cabbage and carrots. Cook until vegetables are tender. Put-in the miki noodles, and then stir. Cook for another 3 minutes. Turn-off heat and transfer to a serving plate. Serve. Share and enjoy!

Pancit Malabon Recipe

Ingredients
1 lb thick rice noodles 1/2 lb pork belly, boiled and sliced 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water) 3/4 cup shrimp juice 3 tablespoons fish sauce (patis) 1/2 teaspoon ground black pepper 1 tablespoon fresh garlic, minced 1 medium-sized onion, minced 1/4 cup pork rinds (chicharon), pounded 1/2 lb shrimp, shelled, cooked, and halved lengthwise 1/4 lb adobong pusit, sliced 1/2 cup pork rinds (chicharon), pounded 1 cup napa cabbage (pechay baguio), chopped then blanched 1 piece lemon, quartered Sauce:

Recipe: Pansit Miki Guisado Recipe

Ingredients
1 lb miki noodles 1/4 lb grilled pork belly, sliced 2 pieces boneless chicken breasts, sliced 2 cups cabbage, chopped 1 cup shredded carrots 1 medium onion, sliced 5 tablespoons soy sauce 1 tablepoon oyster sauce

Toppings:

 3/4 cup tinapa flakes 3 pieces hard boiled eggs, sliced 1 tablespoon parsley, chopped 2 tablespoons toasted garlic Cooking Procedure
1. 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. 2. 3. 4. 5. 6. 7. 8. 9. Start making the sauce by sauting 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. 10. Serve with lemon or calamansi and a lot of love. Share and enjoy!

1. 2. 3. 4. 5. 6. 7. 8. 9.

Pour water in the cooking pot and apply heat. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken Simmer for 40 to 60 minutes then turn off the heat and let cool. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside. Filter the liquid using a strainer and set aside. This will be the chicken broth. Soak the noodles in water until it becomes soft. Heat a clean wok or cooking pot and pour-in cooking oil. When the oil is hot enough, saut garlic and the remaining 3/4 cup diced onions. Add-in chicken and cook for 2 minutes.

10. Pour-in annatto water and chicken broth then bring to a boil. 11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes. 12. Add the noodles and fish sauce then cook for another 2 minutes. 13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side. 14. Serve hot. Share and enjoy!

Sotanghon Guisado Recipe

Ingredients 1/2 lb vermicelli noodles (sotanghon) 1 lb chicken 1 cup celery, chopped 1 1/2 cups onion, diced 1 teaspoon whole peppercorn 4 cups water 1/4 cup annatto water 2 to 3 tablespoons garlic, minced 1 cup onion leeks, chopped 2 tablespoons fish sauce 1/2 cup carrots, julienned 2 tablespoons cooking oil Cooking Procedure

Batchoy Recipe
Ingredients 1 lb miki noodles, boiled for 1 minute and drained 1 lb pork 1 lb pigs intentesines; cleaned, boiled, and sliced 1/4 lb pig liver, sliced into strips 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 2 teaspoons sugar 1 teaspoon shimp paste (bagoong or guinamus) * optional 1 teaspoon onion powder 1 cup pork cracklings (chicharon), crushed 3 tablespoons spring onion, chopped 1/4 cup toasted garlic 7 cups water Cooking Procedure

1. 2. 3. 4. 5. 6. 7. 8. 9.

Boil water in a cooking pot. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute. Add the pork and cook until tender (about 30 to 45 minutes) Put-in the intestines and liver, and then cook for 6 to 10 minutes. Remove the pork, liver, and intestine from the broth (caldo). Set aside. Slice the pork into strips. Arranged the cooked miki noodles in a single serving bowl. Place the strips of pork, liver, and intestine on top of the miki noodles. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.

10. Serve hot. Share and enjoy!