Recipes New as of September 25, 2009

Introduction to Filipino Cuisine

Rey Ty

Both my mom (Nenita Racaza Ty) and dad (Ty Eng Po) have passed away. I organize
these recipes in memory and in honor of my beloved parents. That is why I write in the past
imperfect tense, as they used to prepare these dishes when they were still alive. We often expect
unexpected guests to go to our home unannounced for lunch and dinner on Sundays. Hence, my
mother used to cook large portions of many dishes on Sundays, just in case people pop up, and
they almost always do!
The Philippines is composed of over 7,100 islands. On the one hand, Philippine dishes in
general have many layers of taste. On the other hand, there are also dishes specific to certain
regions. The country is conveniently divided into three general regions: Luzon (the northern
islands), Visayas (central islands), and Mindanao (southern islands). Within each region, there
are hundreds of subregions where the cuisines are very different from each other. The undertone
is composed of indigenous ingredients and flavorings, such as coconut oil, coconut milk, lemon
grass, pandan leaves, fish sauce, shrimp paste, and cane sugar which other Southeast Asians also
use. Banana leaves are sometimes used in cooking too, such as in lining cooking wares or
wrapping ingredients for cooking. Most of these ingredients can be purchased fresh, frozen, or
canned in Filipino and Asian stores. If most U.S. and European dishes use salt and pepper as the
minimum savory flavorings and spices, most Filipino dishes use garlic, onion, and ginger (the
Filipino “holy trinity”) as the minimum spices over and above sea salt and pepper. In both China
and Southeast Asia, black pepper is used in dark-colored dishes, while white pepper is used in
light-colored dishes. Southeast Asians and Chinese prefer garlic browned a little bit, which is
odd and bitter tasting for the American and European palate. As in most Southeast Asian
countries, Filipino dishes are greatly influenced by Chinese cuisine, which are modified in
specific local contexts. However, the Philippines, Vietnam, and East Timor are least influenced
by Indian cuisine, unlike most other Southeast Asian countries. In addition, Philippine cuisine is
highly influenced by both Spanish and U.S. cuisine, as both have colonized the Philippines over
a long period of time.
But Muslims don’t eat pork, while non-Muslim Filipinos eat a lot of pork. Some
Buddhists don’t eat beef and still other Buddhists are vegetarians. For dietary, health, religious or
other reasons, you can opt to replace one meat with another (chicken, mutton, beef, pork,
seafood, etc.). Alternatively, you can also skip the meats altogether and replace them with
vegetables or tofu or both. By so doing, you will come up with a totally new dish, which have yet
to be renamed! If some exotic ingredients are not available, don’t worry. Either skip them or
substitute them with something else!
In addition, I have learned how to cook dishes from my friends, who are from different
parts of the world, in the same way that they have learned how to cook my dishes. The recipes
for these dishes are interspersed in these pages with my parents’ Filipino and Chinese recipes.

1
Measurements
Cup Fluid Ounce Tablespoon Teaspoon Milliliter cl
1 8 oz 16 T 48 t 237 ml 25 cl
¾C 6 oz 12 T 36 t 177 ml
2/3 C 5 1/3 oz 10.6 T 32 t 158 ml
½C 4 oz 8T 24 t 118 ml 12.5 cl
1/3 C 2 2/3 C 5.3 T 16 t 79 ml 8 cl
(or 5T & 1 t)
¼C 2 oz 4T 12 t 59 ml 6 cl
1/8 C 1 oz 2T 6t 30 ml
1/16 C ½ oz 1T 3t 15 ml

Measurements
Pounds Cup (Fluid) Ounce Tablespoon Teaspoon Milliliter (grams)

1 lb 2C 450 g
14 fl. oz. 400 ml
12 oz. 375 g
1¼C 11 fl. oz 300 g
1 8 oz 16 T 48 t 237 – 250 ml
¾C 6 oz 12 T 36 t 177 ml
2/3 C 5 1/3 oz 10.6 T 32 t 158 ml

½C 4 oz 8T 24 t 118 ml
1/3 C 2 2/3 C 5.3 T 16 t 79 ml
¼C 2 oz 4T 12 t 59 ml
3T 45 ml
1/8 C 1 oz 2T 6t 30 ml
1½T 25 ml
1/16 C ½ oz 1T 3t 15 ml
2t 10 ml
1t 5 ml
¼t 1.5 ml

2
 Bread, European-Style
1 C water heated 100 – 110 F
¼ oz active dry yeast (1 package)
1-2 t sugar
2 C bread flour
1 C whole-wheat flour
½ t salt Knead & mix all well; add additional water or
flour; put in lightly greased container; cover;
let rise 30-40 minutes
Punch down the dough; cover; rest for 15
minutes; shape into a round bread or baguette,
as you need
Place on cookie sheet with cornmeal, flour, or
oil so that dough won’t stick; let rise for 35-40
minutes or until double in size
Oven Pre-heat 375F: for baguette
For round bread: preheat & bake at 475F for 10
minutes & at 425F in the remaining 20
minutes)
Make 1 deep lengthwise slash on baguette
dough or an X slash on round bread dough
For round bread: Sprinkle top of bread with
water
1 C water For round bread only: place in another pan
inside the oven
Bake for 25-35 minutes (or until baguette
sounds hollow)

3
 Bread, European Style

Ingredients:
all purpose flour
whole wheat
rye flour
dry yeast
salt
water

Make-up dough (you will need a large dose for dough storage: 2,5 gal [9,5 L] or decrease
amount of ingredients):
6 cups lukewarm water
3 table spoons yeast
3 table spoons salt
13 cups flour (it's up to you which ratio of three kinds flour you'll use, we usually put like 8 cups
all purpose flour + 3 whole wheat + 3 rye flour)
Or 3 1/3 C bread flour, ¼ C whole wheat flour, 1 ½ t sea salt, 1 ¼ yeast, 1 1/3 C Water, 1t honey

Instructions:

1. mix dough (don't mold) till all the flour is inside the dough (you will not see any white
pieces of flour
2. let dough rest and heave for 1 hr;
3. then press down to deflate & form a ball wait for 45 minutesl take a piece of dough, form
a loaf and place it on backing tin (put some butter and flour under - to avoid the bread to
stick on the tin) and let it rest for 40 min, rest of dough store in fridge without air-tight lid
4. during that (after ca. 20 min) preheat oven to 450 F (put another empty tin into the oven
and let it heat up)
5. after 40 min of resting cut a few strips or cross into the top of the loaf and put backing tin
with loaf into oven, pour some water to the hot empty tin - tom form a steam
6. bake for 30 - 40 min
7. try if loaf is done, poke in middle of loaf

4
 Appetizers & Salads
Green Papaya Achara (Pickled Papaya)
Rey Ty
4 C green papaya, grated 1 red bell pepper, thin julienne strips
1 green bell pepper, think julienne strips 1 carrot, toothpick-thin shavings
1 inch ginger, finely grated 2 tablespoons raisins
1 teaspoon sea salt 4 C palm vinegar or sugar cane vinegar
2 whole garlic cloves 6 small onion pearls, peeled
1 teaspoon black peppercorns ½ C cane sugar

Procedure:
1. Boil the vinegar, sugar, and salt.
2. Mix all vegetables and other ingredients well.
3. Pour solid ingredients into a couple of jars.
4. Cover completely with vinegar.
5. Tap the jars to make sure that the vinegar solution covers all the solid ingredients and
that there are no air-bubbles.
6. Pasteurize the jars by boiling the tightly-sealed jars fully submerged in a large stock
pot.
7. Cool down.
8. Refrigerate.
9. Serve the pickles chilled or at room temperature.

In the Philippines, we eat almost everything cooked. People normally skip salads whose
main ingredients are uncooked vegetables. However, almost all households have one kind of
achara or another. It is often served as a side dish. Thai green papaya salad is made differently:
among other, with lime and fish sauce.

Ensalada (Philippine Pickled Salad)

Rey Ty
1 Cucumber, cut in rings 2 large tomatoes, cut into wedges
Palm or coconut vinegar, sufficient Sea salt
quantity
White pepper

Procedure:
1. Put all vegetables in a deep bowl.
2. Add vinegar, sea salt, and white pepper.
3. Toss and serve.

The few vegetables that Filipinos will eat uncooked include cucumber and tomato. This dish
is in between a salad and a pickle.

5
 Kangkong Fritters
Rey Ty
1 bunch kangkong leaves only (or 1 egg yolk
substitute with fresh spinach)
1 C cold water 2 C flour
1 stiffly beaten eggwhite Oil for deep frying

Procedures:
1. Mix all ingredients except the vegetable to form a batter.
2. Coat each kangkong or spinach leaf in batter.
3. Deep fry each leaf until golden brown
4. Strain leaves and rest on kitchen towel for excess oil to drain.

This is an appetizer served in many restaurants in Metromanila area in the northern

Philippine island of Luzon.

Baked Tahong (Baked Mussels)

Rey Ty
20 Mussels, cleaned, discard 1 shell & keep 4 tablespoons coconut oil
mussels in one shell each
6 cloves garlic 1 thin slice ginger, finely grated
1 teaspoon cilantro or parsley, finely White pepper to taste
chopped
Sea salt to taste

Procedure:
1. Arrange mussels on a baking pan.
2. Mix all other ingredients.
3. Spread the mixture on top of all mussels.
4. Bake 375F until done.

Philippine Bouillabaisse (Philippine Seafood Soup)

Rey Ty
Coconut oil, 2-3 Tablespoons 1 leek, chopped
2 onions, chopped 3 garlic cloves, chopped
2 bay leaves 1 carrot, cubed
2 stalks celery, chopped 3-4 small or medium potatoes, quartered
1 inch ginger, finely grated 1 pound fish fillet, cubed
1 pound mixed seafood (shrimps, clams, 1 cup Grated cheese
mussels, cuttlefish, shelled oysters, etc.)
Water, sufficient amount 6 Whole peppercorns
1 Cup milk Sea salt to taste
1 pinch saffron White pepper
1 sprig of parsley or cilantro, chopped Paprika, sufficient amount

6
Procedure:
1. Sauté onion, garlic and ginger
2. Add potatoes, carrots, celery, peppercorns, and bay leaves.
3. Add seafood.
4. Pour in sufficient water to cover.
5. Simmer. Medium to low heat until potatoes are soft.
6. Add grated cheese, milk, sea salt and white pepper to taste.
7. When done, garnish with chopped parsley or cilantro and sprinkle with paprika.

Sundays were special days in my parents’ home in the Philippines. My mom, Nenita Racaza
Ty, used to prepare this soup when seafood is in season and bountiful. It could be a whole meal
by itself. A small cup or bowl of bouillabaisse could be a side dish. This bouillabaisse soup is
popular in Metromanila, in the northern Philippine island of Luzon.

Ukoy (Philippine Shrimp Fritters)

Rey Ty
15 shrimps 1 C rice flour
1 egg 2 green onions, chopped finely
2 cloves garlic, chopped 2 ginger slices, finely grated
1 teaspoon baking powder 1 raw egg, beaten
2 C bean sprouts 1 teaspoon sea salt
1 teaspoon white pepper Coconut oil for deep frying.

Procedure:
1. Put the shrimps on the side.
2. Mix all ingredients.
3. Make patties and top one shrimp on top of each patty.
4. Deep fry until golden brown.

7
Main Course
Beef Stew, 15-Minute
1 T olive oil
1 lb steak, 1-inch strips
1 C water
Onions
Button mushrooms
2 T tomato paste
1 C potato chunks
10 oz frozen peas Sauté till done

Beef and Broccoli

1 T olive oil
1 lb steak, 1-inch strips
10 oz broccoli florets
Onions
Button mushrooms
1 ¼ C water
1 T packed brown sugar
1 T soy sauce Sauté till done

Biryani
Beef Biryani Chicken Biryani

Bay leaf X
Black Cumin X X
Black Pepper X
Brown Cardamom X X
Cinnamon X
Cloves X X
Coriander X
Dried Plum X
Fenugreek Seed X
Garlic X X
Ginger X X`
Lemon X
Onion X
Paprika X

8
Peanuts X
Red Chili X X
Salt X X
Star Aniseed X
Turmeric X X
Rice Mix spices; stir fry rice in enough oil or ghee with spices & meat of
your choice until done

Biryani Recipes
Bombay National Sindhi Hot
Karachi
Ingredients Biryani Chicken & Spicy
Beef Biryani
Biryani Pilaf
Aniseed X X X
Bay Leaf X X X
Beef X
Beef, Chicken X Chicken X
or Mutton
Black pepper X X
Caraway X
Cardamom X
Cardamom, X X X
Brown
Cardamom, X
Green
Carom X
Cinnamon X X X
Chili, Green X X
Citric Acid X
Cloves X X X X
Coriander, X X
Green
Coriander X
Leaves
Cumin, Black X X X
Dill seeds X
Fenugreek X X
Seeds
Garlic X X X X
Ghee, butter or X X
oil
Ginger X X X X
Lemon X X
Mace X
Mango X
Powder

9
Mint Leaves X 2-3T
MSG X
Nigella seeds X
Nutmeg X
Oil or Ghee X
Onion X X X
Papain X
Paprika X
Potato X X
Plum, dried X X X X
Red Chili X X X X
Rice X X X X
Salt X X X X
Screw Pine X X
Tomato X X X
Turmeric X X X
Yellow Food X
Color
Yogurt X X X

Bumbu Bali (Bali Spices for Beef, Fish or Eggs)

Shallot
Garlic
Ginger
Soy sauce
Chili
Salt
Oil Mix all
Beef, pre-fried fish or pre-hard boiled eggs Mix in spices to main chosen ingredients;
Cook until sauce thickens

Caldereta
Tomato
Onion
Sugar
Salt
Rice Flour
Lemon
Water Mix all
Beef, Lamb or Goat cubes Simmer till done

Caldereta (Philippine Mutton Stew)

Rey Ty
2 tablespoons coconut oil 1 onion, chopped
1 pound mutton (or replace it with beef or ¼ cup liver purée

10
meat of your choice), cubed
2 bay leaves 2 medium potatoes, cubed
½ cup black or kalamata olives ½ cup green or cocktail olives
1 C green peas 1 green bell pepper, cubed
1 C olives 2 tomatoes, chopped
1 C tomato sauce 2 medium carrots, cubed
6 Peppercorns 3 bay leaves
1 C chopped ham, optional Water, sufficient amount
1 t Paprika Sea salt to taste

Procedure:
1. Sauté onion in coconut oil.
2. Brown the mutton on all sides.
3. Add carrots, potatoes, and peppercorns.
4. Add enough water to cover.
5. Simmer about 45 minutes slowly over low or medium heat.
6. When meat is cooked, add all other ingredients.
7. Add salt to taste.
8. Serve with hot, plain white rice.

Caldereta is a special dish served on special occasions usually once a year in the Philippines.
My mom, Nenita Racaza Ty, used to prepare this dish either for Christmas Eve or New Year’s
Eve. This is a very heavy and hearty meal which is best accompanied with premium Philippine
rum.

Chicken (Buffalo) Wings Spice Mix

Garlic
Onion
Paprika
Wheat Flour
Cornstarch
Salt
Sugar
Honey
Lemon
Yeast Mix all
Chicken Wings Rub mix on chicken; grill till done

Couscous
Pre-cook couscous Set aside
Oil On a pan
Garlic
2 tomatoes
Ginger

11
Cilantro
S&P
2 T water
½ t honey
Chicken
zucchini

Curry
Red Chili
Salt & Pepper
Turmeric
Star Aniseed
Coriander
Cinnamon
Brown Cardamom
Carom
Mace
Fenugreek Seed
Bay leaf
Cloves
Green Cardamom
Ginger
Lemon
Garlic Mix all
Meat of your choice, cubed Cook in enough water till done

Curry Meat or Eggs

Meat cubes of your choice (if using eggs, cut in half lengthwise & add to
sauce almost at the end of cooking just to coat
them to color)
Onions
Garlic
Cumin
Turmeric
Cayenne
Mustard
Ginger
Coriander Mix all spices with little water to a paste
Cinnamon, bay leaf, & green chilies optional
Tomato cubes, optional
Cilantro leaves, optional
Vinegar or lemon
Coconut milk
Water Simmer 1 hour or till done
Green onion rings Garnish on top

12
 Cuttlefish in Curry Sauce
Rey Ty
3 tablespoon coconut oil 1 large onion, julienne strips
1 pound cuttlefish, cut into bite sizes 1 C coconut milk
1 red bell pepper, julienne strips 3 cloves garlic
1 inch ginger, finely grated 1 green bell pepper, julienne strips
White pepper Nutmeg, freshly grated
Sea salt

Procedure:
1. Sauté garlic, ginger, and onion.
2. Stir in cuttlefish.
3. Add coconut milk
4. Grate a pinch of nutmeg over the cuttlefish.
5. Season with salt and white pepper.
6. Stir in bell peppers.
7. When done, serve this dish hot over plain white rice.

Many of my parents’ Chinese-Filipino friends visit us on Sundays. I remember vividly that

on one evening, there was a horde of my parents’ friends. It was already almost dinner time. At
that specific time, my mom, Nenita Racaza Ty, only found cuttlefish and onion in the kitchen.
Hence, she hurriedly prepared this curried cuttlefish dish. It was an instant hit. Everyone adored
the dish. From then on, my mom realized that her cuttlefish curry is a reliable emergency dish
that she could quickly prepare, in the event people drop by and she needed to cook something
reliable, delicious, and quickly. My mom just invented this dish out of the blue. And the rest is
history.

Embutido (Philippine Meat Loaf) and Relleno (Philippine Stuffing)

Rey Ty
2 pounds ground meat of your choice ½ C oatmeal
2 raw eggs, beaten 1 large onion, diced
3 cloves garlic, finely chopped ¼ C water
1 C tomato sauce ¼ C green peas
½ C raisins 2 tablespoon pickle relish
1 red bell pepper, diced 1 tablespoon calamansi or key lme juice
1 carrot, diced Sea salt & pepper
1 hard-boiled egg, quartered

Procedure:
1. Preheat oven 325 F.
2. Mix meat, onion, eggs, oatmeal, lime juice, and water.
3. Then, incorporate the raisins, green peas, pickle relish, carrots, and red bell pepper.
4. Add salt & pepper to taste.
5. Layer a loaf pan with half of the stuffing.
6. Lay down egg quarters in the middle vertical row of the loaf pan.

13
 7. End by adding a last layer of the stuffing.
8. Bake in the oven for about 1 hour or until done.
9. Place in a serving tray. Cut half into slices. Serve chilled.
10. Optionally, you can pour your own home-made gravy over the relleno.
11. Alternative procedure: you can spread the mixture and roll it as you would roll a jelly
roll.

An endless variation of dishes can be prepared with this basic embutido and relleno recipe.
Traditionally, this recipe is also used as stuffing for Rellenong Manok (baked stuffed deboned
chicken), rellenong bangus (or milkfish) and rellenong alimango (stuffed crabs). For stuffed
milkfish, the main ingredient for stuffing is shredded milkfish mixed with meat of your choice.
For stuffed crabs, the main ingredient is shredded crab meat mixed with meat of your choice, etc.
My mom, Nenita Racaza Ty, loved to eat crabs so much that we used to have stuffed crabs quiet
often. In the Philippines, we have access to different kinds of crabs, which my mom used to
prepare her stuffed crabs.

Fajita
Meat of your choice, strips
1 T oil
Green & red bell pepper strips
Onion strips Sauté till done
S & P q.s.
Tortilla wrappers Serve fajita in warm tortilla

Frittata

1 dozen eggs
1/2 cup milk
1 pound deli ham or any meat of your choice, diced (or vegetables)
1/2 cup (2 ounces) shredded mozzarella cheese
3 scallions, thinly sliced
1 small red bell pepper, finely chopped
1. Preheat oven to 400°F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a medium bowl, whisk eggs and milk until well combined. Add remaining ingredients; mix
well.
3. Pour into baking dish and bake 45 to 55 minutes, or until firm in center. Allow to sit for 5
minutes then cut and serve.

Fresh Lumpia (Fresh Spring Roll)

Rey Ty
Ingredients for Cooking:
2 tablespoons coconut oil 1 C shelled shrimps, cooked, optional
1 C green beans, chopped thinly 1 C firm tofu, chopped thinly
3 C cabbage, chopped thinly 3 cloves garlic, chopped
1 large onion, chopped thinly Sea salt to taste
1 C carrots, chopped thinly White pepper to taste

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Fresh spring roll wrappers Iceberg lettuce leaves
Ingredients for Flavoring the Lumpia:
5 cloves garlic, finely ground 5 tablespoons sweetened thick soy sauce
5 teaspoons sugar Hot sauce to taste

Procedure:
1. Put aside spring roll wrappers.
2. Sauté everything in a deep wok.
3. When done, get another wok or stock pot. Put a large inverted bowl on the bottom.
Transfer the cooked vegetables onto this new container to let all liquids drain.
4. Place one spring roll wrapper on a plate.
5. Put one flattened piece of lettuce on top of the wrapper.
6. Add just enough cooked vegetables.
7. Start to roll from one end of the wrapper.
8. On the other end, put one line of sweetened soy sauce, then ground garlic, then sugar,
and lastly but optionally hot sauce.
9. End rolling using these liquid flavorings as the glue.
10. Make another spring roll, etc.
11. Serve with sweet thickened soy sauce topped with ground peanuts served on a
separate bowl.

There are different versions of spring or egg roll all over Asia. Spring roll comes from two
Chinese words which mean exactly just that. My dad, Ty Eng Po, comes from Fujian province
in southern China, and he taught us all in his family how to prepare this version of spring roll.

Ginataan (Savory Dish in Coconut Sauce)

Rey Ty
3 tablespoon coconut oil Vegetables of your choice (taro leaves,
bamboo shoot, heart of palm, eggplant,
glutinous orange squash, string beans, or
kangkong which could be substituted with
spinach)
Meat or seafood of your choice (chicken, 1 tablespoon salt
pork, crab, shrimp, escargot, tilapia, clam,
fresh anchovies, etc.)
3 slices ginger, finely grated 3 cloves garlic, chopped
1 large onion, chopped 1 teaspoon turmeric or curry powder
(optional)
1 stalk lemongrass, tied to itself as a bundle 1 teaspoon sea salt
White pepper, sufficient quantity 2 red hot chili pepper
1 teaspoon shrimp paste, optional 1 whole smoked or dried fish, optional

Procedure:
1. Sauté onion, garlic and ginger in coconut oil.
2. Add meat and vegetables of your choice.
3. Add the rest of the ingredients.

15
 4. Simmer until meat and vegetables are cooked and the sauce is thick.

Humba (Chinese-Visayan Braised Meat)

Rey Ty
1 big chunk of whole meat (e.g. pork leg) 3 tablespoon coconut oil
3 cloves garlic, chopped 1 large onion, chopped
3 slices ginger, finely grated 10 whole black peppercorns
1 C soy sauce 2 Bay leaves
½ C honey 1 bunch of dried banana blossoms
10 Chinese mushrooms 1 large bunch of pre-steamed or blanched
kangkong (or substitute with spinach)
1 C water Sea salt to taste
1 star anise Black pepper to taste
3 teaspoons rum

Procedure:
1. Sauté onion, garlic and ginger in oil.
2. Brown meat on all sides.
3. Add all other ingredients.
4. Braise meat until done.
5. Place meat on the center of a large platter.
6. Pour sauce on top of the meat and let it flow.
7. Surround the meat with pre-cooked kangkong.
8. Serve with steamed Chinese buns on the side.
9. Cut meat into thin slices.

Humba comes from two Chinese words that mean braised meat. This dish is popular in the
Visayas in the central Philippines. My mom Nenita Racaza Ty and my dad Ty Eng Po used to
prepare different versions of this dish for our Sunday meals.

Jamonado (Philippine Ham in Pineapple Gravy)

Rey Ty
3 tablespoons coconut oil 2 onions, chopped
3 cloves garlic, chopped 1 inch ginger, finely grated
1 whole big, wide chunk of pork 1 cup pineapple tidbits or finely grated
1 C brown sugar 5 whole cloves
1 cinnamon stick ½ cup Soy sauce
6 peppercorns Water, sufficient
Sea salt to taste

Procedure:
1. Sauté onions, garlic and ginger in coconut oil.
2. Brown pork on all sides.
3. Pour soy sauce and enough water to cover the meat.
4. Stir in to dissolve the brown sugar.
5. Add pineapple, cloves and peppercorn.

16
 6. Simmer about 1 hour over medium and then low heat until cooked.
7. Add salt to taste.

Jamonado means “made into ham.” As far as the name of this dish is concerned, the Spanish
letter “j” is pronounced as “h” in the English language. This is a dish from the central Philippine
province of Leyte in the Visayas. My mom, Nenita Racaza Ty, used to prepare this as a staple
for both Christmas Eve and New Year’s Eve. My mom’s jamonado tastes more tropical than
other versions of jamonado which taste more similar to U.S. made ham. Jamonado is a dish from
the central islands of Visayas in the Philippines.

Karé (Curry, Indonesian Javanese)

Shallots
Garlic
Turmeric
Cumin
Coriander
Galangal
Salt & Pepper
Oil Mix all
Meat cubes of your cube Add in; cook until done

Karé-Karé (Philippine Meat in Peanut Sauce)

Rey Ty
3 tablespoon coconut oil 3 cloves garlic, chopped
2 medium onions, chopped 3 pounds oxtail and cubed meat, pre-boiled,
softened, and cooked
1 C raw rice, ground finely to a powdery 1 inch ginger, finely grated
consistency
1 C home-ground no-sugar and salty 1 Quart water
ground peanut butter
15 12-inch Filipino long string beans (or 30 2 small eggplants, cut in irregularly shapes
6-inch string beans)
Shrimp paste 2 small cabbage, quartered

Procedure:
1. Sauté garlic, onion and ginger in coconut oil.
2. Brown meat on all sides.
3. Add water to boil.
4. Mix in to dissolve rice powder.
5. Stir in home-made peanut paste.
6. Add all vegetables.
7. Put shrimp paste on a small bowl as a side condiment.
8. Serve with plain white rice.

My mom, Nenita Racaza Ty, used to cook karé-karé about once a month, usually for lunch
on Sundays. By pre-cooking the oxtail and the meat cubes, my mom was able to cut the cooking

17
time. Pre-boiling the meat also ensures that the meat is cooked and tender, without having the
need to add water to the broth in the actual cooking until the meat is tenderized.

Kilawin or Kinilaw (Mindanao-Style Philippine Uncooked Fish in Sour Marinade)

Rey Ty
1 pound fish fillet, cubed 1 C calamansi lime juice or palm or cane sugar
vinegar (or substitute with key lime)
¼ C green onion leaves, chopped Red bell pepper, diced
1 medium onion, chopped 1 inch ginger, finely grated
2 tablespoon cilantro or parsley, chopped 1 medium tomato, cubed
White pepper to taste Sea salt to taste

Procedure:
1. Wash fish in ½ of the lime juice or vinegar. Squeeze the liquid out.
2. Then place the fish in a serving bowl.
3. Add all the other ingredients
4. Serve chilled.

This is a popular dish in Mindanao in the southern Philippines. The fish of choice is freshly
caught tuna or mackerel. In the U.S., fresh catfish is a good substitute. When people go to the
beaches in Mindanao, this is one of the most popular dishes to prepare on the spot. I would
sometimes go to the wholesale fish market in Manila before dawn to buy a whole fresh tuna.
When I am in luck and get a “good catch,” I simply prepare a tuna kilawin, as it would be a pity
or a waste to prepare it otherwise. Very fresh seafood needs to be eaten fresh—raw or almost
raw!

Kilawin or Kinilaw (Leyte-Style Philippine Uncooked Fish in Sour Marinade)

Rey Ty
1 pound fresh anchovies 1 C calamansi lime juice or palm or cane
sugar vinegar (or substitute with key lime)
¼ C green onion leaves, chopped Red bell pepper, diced
1 medium onion, cut into rings 1 inch ginger, finely grated
2 tablespoon cilantro or parsley, chopped 1 medium tomato, cubed
1 C coconut milk 2 red hot chili peppers
White pepper to taste Sea salt to taste

Procedure:
1. Wash fish in ½ of the lime juice or vinegar. Squeeze the liquid out.
2. Then place the fish in a serving bowl.
3. Add all the other ingredients.
4. Serve chilled.

There are different ways of many this fish dish. In Mindanao in the southern Philippines,
calamansi lime juice, palm sugar vinegar or coconut vinegar is the main flavoring. In Leyte,
Visayas, in the central Philippine region, where my mom, Nenita Racaza Ty, was born, coconut
milk is an added ingredient.

18
 Korma Curry (Pakistan)
Beef or Mutton, 1 – 1 ½ K Cut bite size
5 medium Onions (2 ½ C) Chopped
Garlic, ½ t
Ginger, 2 T
Ghee or Butter Stir fry all
Red Chili
Salt
Coriander
Cinnamon
Fennel
Turmeric
Cumin
Bay Leaf
Black Pepper
Green Cardamom
Cloves
Nutmeg
1-2 C water
Yoghurt, 1 ½ C

Longganisa (Skinless Philippine Sausage)

Rey Ty
2 pounds ground meat of your choice 1 teaspoon Sea salt
½ teaspoon Pepper 1 teaspoon Paprika
3 cloves garlic, finely chopped 1 teaspoon hot sauce
3 teaspoon broth 2 teaspoons vinegar
1 teaspoon rum 1 teaspoon soy sauce

Procedure:
1. Mix all ingredients.
2. Form into sausage links, size of your choice.
3. Grill, broil, or fry, as you wish, until done.
4. Serve with black Philippine coffee or traditional Filipino hot chocolate; garlic fried
rice and sunny-side-up eggs.

There are many different types of longgonisa in different parts of the Philippines. This is a
basic longganisa recipe. There are sausages in casings as well as skinless sausages. One favorite
breakfast consists of garlic fried rice, longganisa, eggs, and hot chocolate or coffee.

Meat Loaf
Oven Pre-heat 350F
2 lb ground meat

19
¾ C oats, bread crumbs or flour
2 eggs
¾ C water
1/3 C ketchup
S&P
Onions Mix all in a 13” x 9” loaf pan
Bake 1 hour; Let stand 10 minutes

Nasi Goreng Pedas (Indonesian Hot Fried Rice)

Shallots
Chili
Soy sauce
Oil
Garlic
Shrimp paste
Yeast
Meat cubes or shrimps of your choice
Pre-cooked rice Stir fry rice with the spices & meat
Cucumber
Rolled omelet
Shredded meat
Fried shallot flakes
Rings of green onion leaves
Red chili rings Put these on the side for topping

Nasi Kuning (Yellow Rice, Indonesian)

Rice
Coconut milk
Candlenut, grated
Salt
Galangal root
Turmeric
Lemon grass
Oil Mix all; Cook rick normally till done
Cucumber
Rolled omelet
Shredded meat
Fried shallot flakes
Mint leaves
Red chili rings Serve as side decoration & mix with rice

Paksiw (Philippine Savory Dish in Sour Sauce)

Rey Ty
1 pound tilapia, pork, milkfish or catfish in ¼ C Philippine palm or cane sugar vinegar
cubes

20
1/3 C coconut milk or water
3 cloves garlic, finely chopped
1 inch ginger, grated finely
1 green bell pepper, julienne strips
Salt to taste
5 whole peppercorns
1 tablespoon coconut oil
1 large onion, finely chopped
White pepper
1 red bell pepper, julienne strips
2 bay leaves

Procedure:
1. Place the meat or seafood cubes in a stainless steel or glass pot.
2. Add the water and the vinegar.
3. Add all the other ingredients.
4. Simmer until cooked.

Philippine Paella (Philippine Seafood Rice)

Rey Ty
3 tablespoon coconut oil
3 cloves garlic, chopped
Pre-cooked long-grain rice
Pre-blanched mixed seafood (mussels, clams,
shrimps, fish fillet, etc.)
1 Red bell pepper, julienne strips
1 C green peas, pre-blanched
1 hard-boiled egg, quartered
Lemon wedges
1 onion, chopped
1 inch ginger, finely grated
8 pieces pre-fried bone-in chicken
2 chorizos de Bilbao, cut in rings
1 Green bell pepper, julienne strips
¼ teaspoon saffron or 6 tablespoons tomato
paste
Sea salt & pepper
Shallow paellera pan

Procedure:
1. Sauté onion, garlic, and ginger in coconut oil in a shallow but wide paellera or in a
Chinese wok.
2. Stir fry the rice.
3. Add either (1) saffron or (2) tomato paste to give the rice a (1) yellow or (2) reddish
tinge.
4. Mix in most of the chorizo, chicken, seafood, and vegetables.
5. Add salt and pepper to taste.
6. Serve on a paellera or a wok.
7. Garnish the dish by artfully placing the egg and the remaining chorizo, chicken,
seafood, and vegetables on top of the paella.
8. Place lemon wedges on the side.

Paella originally comes from Spain. But guess what? Rice is originally from Asia. During
the colonial times, Spain got rice from the Philippines. Now paella goes full circle. The Spanish
paella uses saffron only. As saffron is not always available in all parts of the Philippines,
Filipinos sometimes substitute it with tomato paste when preparing paella de Manila, which is
not exactly the same as the Spanish paella. Again, guess what? Tomatoes originally came from
the Americas. Spain ruled the Philippines from Acapulco, Spain. Hence, paella de Manila is

21
indeed a tri-continental dish, which includes Filipino, Mexican, and Spanish touches. “Purists”
don’t add chicken in the Spanish paella.
Traditionally, the Spanish paella is cooked in an extended procedure: rice boiled in broth
until done and the rest of the ingredients are slowly incorporated into the paellera until the dish is
cooked. My mom, Nenita Racaza Ty, made a short cut in cooking this dish by pre-cooking
separately most of the ingredients. In this way, she also solved the often too common problem of
the rice being undercooked, overcooked, or soggy, when cooked in the traditional way.

Pot Roast
3 – 3 ½ lb pot roast beef cubes
4 carrot cubes
4 potatoes, cubed
Onions
S&P
Water ¾ C Cook until done

Potatoes, Onion-Roasted
Oven Pre-heat 425F
2 lb or 4 Medium all-purpose potatoes Cut in large chunks
1/3 C olive oil
S&P
Onions Mix all; bake in a dish for 40 minutes, stirring
occasionally

Rendang (Indonesian Beef in Hot Sauce)

Shallot
Garlic
Ginger
Coriander
Lemon grass
Salt & pepper
Chili
Oil Mix all
Beef cubes Mix in; cook until done

Sinigang (Philippine Sour Soup)

Rey Ty
2 pounds meat cubes or fish fillet or 6 C stock (water boiled with bay leaves,
prawns leeks, peppercorns, onion, garlic, ginger)
6 tablespoon Philippine calamansi lime or 1 bunch green onion leaves, chopped 2
tamarind or substitute with key lime, to inches long
taste
1 radish, cubed 1 taro, cubed
3 cloves garlic 2 large tomatoes, quartered
Kangkong (or substitute with spinach or 1 large onion, chopped

22
mustard greens)
Sea salt White pepper

Procedure:
1. In a stock pot, boil the meat, fish or prawn in the stock.
2. Add enough lime or tamarind until the soup stock tastes sour enough.
3. Add all the vegetables and spices.
4. Add sea salt and white pepper to taste.

We Filipinos love sour dishes, among which is sinigang. My Thai neighbor friends love
sinigang as it reminds them of tom yum soup, which is a Thai sour soup. When my Thai friends
want to prepare tom yum soup when they do not have Thai spices, guess what? They regularly
went to my place to get my Filipino sinigang spices and just add some chili peppers and
lemongrass, sinigang instantly becomes tom yum soup! I was pleasantly surprised! We enjoy
using each other’s spices to make our national dishes. And it works!

Tocino (Philippine Sweet Ham Fillets)

Rey Ty
2 pounds pork fillet (beef or meat of your 2 tablespoons salt
choice)
¾ C brown sugar ¼ C honey
¼ C water 3 cloves garlic, finely chopped
3 tablespoon rum ½ C pineapple juice

Procedure:
1. Mix all the ingredients except the meat.
2. Marinate the meat in the liquid.
3. Cover.
4. Cure the meat one-half day to one day in the fridge.
5. Cook over low to medium heat on the stove top.
6. When done, the pineapple juice thickens.

Along with longganisa (Philippine sausage), tocino is one of the favorite breakfast fares in
the Philippines. This dish tastes like sweet ham but in a thick sauce.

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Wine styles: Red/White • Rosé/Blush • Sparkling • Dessert • Fortified • Fruit • Ice Wine
White Red
Cabernet Franc
Cabernet Sauvignon
Carmenère
Dolcetto
Durif
Albariño Gamay
Chardonnay Grenache
Notable
Chenin blanc Malbec
varietals:
Gewürztraminer Merlot
Muscat Petit Verdot
Pinot blanc Pinotage
Pinot gris Pinot noir
Riesling Sangiovese
Sauvignon blanc Syrah/Shiraz
Sémillon Tempranillo
Viognier Zinfandel
Amarone • Asti • Barolo • Barossa • Beaujolais • Bordeaux • Burgundy • Chablis
Notable • Champagne • Chianti • Commandaria • Dão • Egri Bikavér • Madeira • Marsala
regionals: • Port • Retsina • Rhône • Rioja • Sancerre • Sauternes • Sherry • Tokaji •
Valpolicella • Vermouth • Vinho Verde • Vouvray

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 Baked Mango Delight (Philippine Dessert)
Rey Ty

5 large ripe Philippine mangoes, diced Vanilla, sufficient amount

2 C rice flour 1 C mango juice
½ C honey ½ C brown sugar
4 tablespoon butter Mango ice cream
Cashew nuts, roughly pounded

Procedure:
1. Pre-heat oven 350 F
2. In a 9” x 13” baking tray, layer with just enough diced mangoes to cover the bottom
of the pan.
3. Mix well flour, mango juice, vanilla, brown sugar and honey.
4. Pour and arrange a layer of flour mixture.
5. Pour all the remaining diced mangoes to form another layer.
6. Dot with butter.
7. Drizzle the top layer with honey
8. Bake 1 hour or until done, when the dessert becomes bubbly and browns on the
edges.
9. Serve warm or chilled
10. Top with one scoop of mango ice cream.
11. Sprinkle with cashew nuts.
12. Drizzle with some honey.

The Philippines has an abundance of mango and therefore exports mangoes to the rest of the
world. I invented this mango dessert, which is a hit with all my American friends. Hence, I have
been baking this dessert non-stop as my contribution to potluck gatherings. I make different
versions of this mango dessert.

Banana in Shaved Ice and Syrup

Rey Ty
1 C sugar 1 C water
1 teaspoon vanilla 6 ripe saba or cooking bananas

25
Enough shaved ice ½ C milk

Procedure:
1. Stir sugar in water until it dissolves.
2. Add bananas and vanilla until cooked.
3. Set aside to cool.
4. When ready to eat this dessert, get an individually sized serving dish, such as a
banana split dish. Put one banana on each dish, pour some syrup. Top with shaved
ice. Drizzle it with some milk. Serve and enjoy!

When I was growing up, my family lived in Chinatown, Manila. I remember walking to a
Chinese restaurant in the afternoons where I would often order banana with shaved ice and syrup
for my afternoon snack. This dish is not served in Filipino restaurants. It’s not even served in any
Chinese restaurants in China, Hong Kong, Singapore or Taiwan. It’s an authentic Chinese-
Filipino invention. It’s only available in the Chinatown in Manila, Philippines. It’s one of my
all-time favorite afternoon snacks.

Bibingka Galapong (Rice Cake)

Rey Ty
2 C rice flour 1 C sugar
3 eggs ½ teaspoon salt
2 C coconut milk 3 tablespoons baking powder
4 tablespoons grated cheese Banana leaves, pre-flamed
Butter

Procedure:
1. Pre-heat oven at 400F.
2. Mix everything together.
3. Line the bottom of the round baking pan with banana leaves.
4. Pour mixture into the baking pan.
5. Bake for 40 minutes or until done.
6. Bruch the top of the cake with butter.
7. Top with grated cheese.

Biko (Philippine Whole-Grain Sticky-Rice Dessert)

Rey Ty
3 C sticky rice, pre-cooked 4 C coconut milk
½ teaspoon salt 1 C brown sugar
1 teaspoon vanilla 1 teaspoon anise seed, pre-roasted
2 tablespoons butter
Banana leaves, both sides flamed over Water, sufficient amount
medium heat quickly

Procedure:
1. Pre-heat oven 375F.

26
 2. Steam rice in rice cooker with anise seeds, butter, coconut milk, sugar, salt, & enough
water.
3. Line a 13” x 9” x 2” baking pan with banana leaves.
4. Pour the mixture onto the baking pan. Bake for 20 minutes.
5. After 25 minutes, pour toppings on top of the biko. Please see Bibingka Topping
recipe.
6. Broil 5 minutes or until done.
7. Cool down. Chill. Cut into diamond shape or squares to serve.

This dessert is a labor of love. My mom, Nenita Racaza Ty, used to cook this dish every
Sunday. One needs to constantly stir the rice with brute force in order to make sure that all the
ingredients are well incorporated. This dish is a product of a lot of labor force. I always believed
that my mom was a superwoman indeed.

Biko Topping
Rey Ty
1 C coconut milk 3 tablespoons rice flour
1 C condensed milk 3 egg yolks
1 teaspoon butter 4 tablespoons cheese, grated

Procedure:
1. Mix all, except egg yolks and cheese.
2. Heat in a saucepan till thick.
3. Add egg yolks.
4. Pour over biko to form the top layer.
5. Then sprinkle grated cheese on top.
6. Broil biko until golden brown.

Bucayo (Coconut Fudge)

Rey Ty
1 C sugar 1 C coconut milk
1 C coconut flakes 4 tablespoon butter
1 teaspoon vanilla ¼ teaspoon salt
Banana leaves

Procedure:
1. Combine all ingredients.
2. Pour onto a cooking pan or wok.
3. Stir.
4. Cook over medium and low heat until it reaches a thick consistency.
5. Line a baking pan with banana leaves.
6. Pour the mixture into the baking pan.
7. Chill until firm.
8. Cut into 2” x 1” pieces.

Bucayo (Coconut Squares)

27
 Rey Ty
1 C grated coconut 1 C coconut milk
1 teaspoon vanilla 5 tablespoon coconut oil
1 C brown sugar ¼ teaspoon salt

Procedure:
1. Heat oil in a saucepan.
2. Add all ingredients.
3. Stir constantly for about 8 minutes over low heat.
4. Pour onto a shallow pan and flatten the top.
5. When cool, cut into 1” x 2” strips and serve.

Calamansi Pie
Graham Pie Crust
4 egg yolks
1 Can condensed milk
5-6 Limes (3/4 Cup of juice)
Pinch salt
½ sugar
350 F oven, 20-25 minutes
Refrigerate 2 hours

Cassava Bibingka (Philippine Cassava Pudding)

Rey Ty
4 C cassava, grated 3 C coconut milk
2 C brown sugar 4 tablespoons butter
4 raw eggs, beaten 1 teaspoon salt
1 teaspoon vanilla 1 tablespoon baking powder
Banana leaves, pre-flamed ½ Grated cheese
½ C Grated Coconut

Procedure:
1. Pre-heat oven 350 F.
2. Mix all ingredients together.
3. Line a 13” x 9” x 2” baking pan with flamed banana leaves
4. Bake 45 minutes.
5. When done, top with grated coconut and cheese.
6. Serve hot or cold.

Cassava Bibingka (Philippine Cassava Pudding)

Rey Ty
4 C grated cassava 2 C coconut milk
4 tablespoons butter 1 C grated coconut
2 C sugar 3 raw eggs, beaten
1 C condensed milk 1 tablespoon salt
Brown sugar for topping Enough coconut oil for topping

28
3 tablespoon grated cheese for topping Banana leaves, both sides flamed over medium heat
quickly

Procedures:
1. Pre-heat oven 350F.
2. First, mix all wet ingredient.
3. Then, stir in all the dry ingredients.
4. Line a deep baking pan with banana leaves.
5. Pour all onto the pan.
6. Top first with coconut oil, then sugar and grated cheese.
7. Bake about 45 minutes or until done.
8. Let it cool down. Refrigerate. When ready to serve, cut into squares.

Coconut Cream Pie

Rey Ty
1 prepared pie crust 4 ounces vanilla pudding mix
1 ½ C cold milk 2 four-ounces whipped cream portions
2 one-half-Cups desiccated coconut, 1 teaspoon vanilla
toasted

Procedure:
1. Mix milk, coconut flakes, and whipped cream.
2. Pour into a pie shell.
3. Top with whipped cream, followed by coconut flakes.
4. Chill and serve.

Fruit (Cranberry-Apple) Crisp

Topping (between crisp & cobbler): thicker
cobbler
¾ C flour
½ C sugar white
½ C sugar brown
Butter Mix all
¾ C Oats Add
Chill
Fillings
Raw cranberries, frozen 1 lb
½ C sugar
½ C water 10 minutes, cook, medium heat, till jam like &
thickens
Put in a bowl
Apple 5 lbs (golden delicious & granny smith) *You can replace this with any fruit, such as
mango & pineapple
½ C sugar
Dried cranberries 1 C Cook 5 minutes until apples release their juices.
You can replace this with raisin. Or optional!

29
Tapioca 3 T
Pour cranberries into apples; stir
Bake

Ginataang Malagkit at Mais (Sticky Rice and Sweet Corn in Coconut Milk)
Rey Ty
1 C sticky rice 2 C sweet corn
3 C water 1 teaspoon vanilla
1/3 C sugar ½ teaspoon salt

Procedure:
1. Mix all ingredients in a small stock pot.
2. Stir from time to time to make sure that the rice does not stick to the bottom.
3. Cook for 30 minutes over medium heat or until done.
4. Can be served hot or cold.

Green (Unripe) or Yellow (Ripe) Mango Shake

Rey Ty

1 large green or yellow mango, roughly cut 1 tray ice cubes

Water, sufficient amount 1 cup dairy or soy milk
3 tablespoon honey 2 tablespoon sugar
1 scoop vanilla ice cream Vanilla, sufficient amount.

Procedure:
1. In a blender, pour ice cubes.
2. Add yellow or green mangoes.
3. Mix in honey, sugar and vanilla.
4. Add milk and water to fill the blender.
5. Blend until a smooth consistency is achieved.

Green and yellow mango shake tastes very different but each one is oh-so delicious. Ripe
mango shake tastes sweet, while unripe mango shake tastes sweet and sour.

Maja Blanca (Philippine Corn Pudding)

Rey Ty
2 C coconut milk 1 ½ quarts water
1 C cane sugar 1 C cornstarch
1 C corn kernels Vanilla
A couple of pandan leaves

Procedure:
1. In a stock pot, pour water, coconut milk and sugar. Stir to mix everything well.
2. Put pandan leaves in the mixture.
3. Add corn kernels and vanilla. Stir well.

30
 4. When boiling, remove the pandan leaves and add cornstarch. Stir continuously until
the liquid thickens.
5. When thickened, pour the liquid onto a deep baking pan.
6. Let it cool to set.
7. When it has cooled down, refrigerate.
8. Cut into diamond shapes or cubes to serve.

When you are in a hurry to prepare a dessert quickly, maja blanca comes to the rescue. I have
prepared and served this dessert on many large occasions. I could feed the whole Chinese army
with this dessert! I gave a Professorial Chair lecture at the University of the Philippines. I had
the post-lecture party catered. However, I decided to prepare my own dessert. I decided to
prepare maja blanca as it is very easy to prepare and can be ready in a jiffy. The dessert was an
instant success.

Mango Ice Cream

Rey Ty
2 cups mango juice ½ C heavy cream
½ C confectioner’s sugar ½ teaspoon vanilla

Procedure:
1. Mix all ingredients together.
2. Pour into ice cream container or muffin molds.
3. Freeze. During the first hour, shake the containter about 3 – 4 times.
4. Serve when set.

Mango Jello
Rey Ty
6 cups mango juice 6 tablespoons colorless or yellow agar-
agar, powdered
1 C hot water

Procedure:
1. Mix all ingredients together.
2. Pour into a sauce pan, cook on medium heat till boil.
3. Pour on a shallow mold.
4. Chill.
5. Refrigerate.
6. Cut into small squares and serve.

Mango Sherbet
Rey Ty
14 ounces mango juice 4 tablespoon confectioner’s sugar

Procedure:
1. Mix all ingredients together.
2. Pour into a sherbet container or muffin molds and freeze for about 3 hours.

31
 3. Pour into a blender and turn on the blender.
4. Refreeze until sherbet is ready for serving.

Pancakes
Apple Basic Blue- Cake Classic Corn- European White
-sauce berry Mix bread Cake
Muffin
All- 3 1/3 2C 2C 1C 2C
Purpose C
Flour
(Self-
Rising)
Applesauce 1C
Baking 3t 2t 3½t 2t 1t 3½t
Powder
Baking 1t ½t
Soda
Bisquick 2C
mix
Blueberries ½C
Butter or 4T ¼C
margarine
Cake Mix 2¼C 2¼C
Cinnamon 1t
Cornmeal 1¼C
(yellow,
white, or
blue)
Egg 2 1 1 4 egg 2 Egg 1 4 4 egg
whites whites whites
Milk or 1¾C 1C 2C 1C 1½C
Buttermilk
Oil 2T 1/3 C ½C ½C
Salt ½t 1t ½t ½t 1t
Sugar ¼C ½C 1½C 1T ½C 1T 1½C
Vanilla 1t 1t 1t
Oil or q.s. q.s. q.s. q.s. q.s. q.s.
butter for
frying

Truffles, Peanut Butter

Rey Ty
2 tablespoons butter, pre-melted 2 teaspoons baking cocoa
½ C confectioner’s sugar ½ teaspoon milk
2 tablespoons creamy peanut butter ½ teaspoon vanilla
¼ teaspoon rum Ground nuts, cocoa powder and confectioner’s

32
 sugar for dusting

Procedure:
1. Mix butter with cocoa and sugar.
2. Add milk, peanut butter, vanilla, and rum.
3. Roll into small balls.
4. Roll to coat each truffle with ground nuts, cocoa powder or confectioner’s sugar.
5. Place each truffle on a small cup cake paper cup.
6. Chill.

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