Bicol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Bicol Express Ingredients:

• 1/4 kilo pork, thinly sliced
• 1 cup Baguio beans
• 3 cups long chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil
• Salt to taste

Bicol Express Cooking Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
• In another pan, sauté minced garlic and onion.
• Add to the sauté the browned pork.
• Then add the coconut milk, bring to a boil and simmer for 10 minutes.
• Add the chili peppers, Baguio beans and cook until dish gets a little dry.
• Add the coconut cream and simmer until the sauce thickens.
• Salt to taste.
  
  

Laing Recipe

Estimated cooking time: 30 minutes.

Laing Ingredients:

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Laing Cooking Instructions:

• In a casserole, sauté garlic, ginger and onions then add the pork.
• mix in the gabi leaves.
• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
• Add the coconut cream and continue to simmer until oil comes out of the cream.
• Serve hot with plain white rice.
  
  

Pork Menudo Recipe

Menudo Ingredients:

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)

• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

Menudo Cooking Instructions:

• In a pan or wok, heat cooking oil and atsuete oil.
• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
• Salt and pepper to taste.
• Serve hot with white rice.

Fresh Lumpia Recipe

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.
• To make lumpia wrappers: 
  Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.
• To make sauce: 
  Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.
• To make lumpia: 
  Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Maruya I (Banana Fritters)

Maruya ("Banana Fritters") is one of my favourite merienda when I was in the Philippines. They sometimes place it in a bamboo stick and sometimes they shape it like a hand fans. I miss that moment especially after siesta that when we woke up, my mom cooks us merienda delicacies like this maruya during hot summer day.
Ingredients :

• 1/2 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 cup milk
• 3 ripe saba (banana plantain), peeled and sliced lengthwise
• 2 cups vegetable oil
• flour, for dredging · sugar

Cooking Procedures :

1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Filipino Banana Rolls (Turon) Recipe

INGREDIENTS:

4 tablespoons sugar
4 tablespoons sesame seeds
4 large ripe plantain bananas, sliced lengthwise thick
8 lumpia wrappers
1 egg, lightly beaten
3 1/2 cups oil
1/2 cup powdered sugar

PREPARATION:

Sprinkle sugar and sesame seeds on a banana slice. Place a second banana slice on top of the sugar and sesame seed mixture. Repeat with remaining slices. 

To assemble, place a filled banana on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the banana securely. Moisten the left and right hand edges of the wrapper with egg. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with egg and turn, rolling firmly into a cylinder. Seal firmly. Set aside, seam side down. Repeat with remaining slices. 

Heat oil in a wok to 375 degrees. Place 4 or 5 turon at a time in the hot oil. Fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot, sprinkled with powdered sugar.

Watermelon Pie Recipe

Use low-fat ingredients combined withwatermelon to create a delicious no-bake pie that goes together quickly. Plan ahead to chill at least 2 hours before serving.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• Crust:
• 1-1/2 cups low-fat graham cracker crumbs
• 1/4 cup light margarine, melted
• 3 Tablespoons granulated sugar
• .
• Filling:
• 12 ounces Cool Whip Free, thawed
• 3 ounces watermelon gelatin powder
• 1/4 cup water
• 2 cups watermelon balls

Preparation:

To prepare crust, combine graham cracker crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9-inch pie pan. Chill one hour, or until firm. Or, bake in a 375-degree F oven for ten minutes or until edges are brown. Cool on rack before filling.

To prepare filling, combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into prebaked crust. Chill pie for two hours.

Low-Fat Grand Marnier Ice Cream Recipe

This low-fat ice cream gets a kick from Grand Marnier® liqueur and fresh oranges. Although it is very close to completely non-fat, you will not tell from the taste.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 4 medium-sized oranges, washed, divided use
• 1 teaspoon unflavored gelatin powder
• 1/4 cup Grand Marnier®
• 3 cups non-fat milk, divided use
• 3 Tablespoons non-fat dry milk
• 1/3 cup sugar
• 1/2 cup non-fat egg substitute (equivalent to 2 eggs)
• 2 teaspoons pure vanilla extract

Preparation:

Slice 3 of the oranges in half. Carefully ream out the juice (reserving for other purposes), and gently peel out the pulp so you have 6 orange shells. Place on a tray and refrigerate or freeze while you make the ice cream.

Using a microplane, grate zest from the remaining orange (reserve the rest of the orange for other use) into a small bowl.

Measure Grand Marnier® into a small bowl. Sprinkle with the gelatin powder and let soften about 5 minutes.

Whisk together 2 cups of the milk, the dry milk, sugar, and half of the orange zest in a medium saucepan. Heat until small bubbles form around the edge of the pan. Add 1/4 cup of the hot milk to the egg substitute, while vigorously whisking, then add the eggs to the rest of the hot milk mixture.

Continue cooking over low heat while stirring until slightly thickened. Remove from heat and whisk in the gelatin Grand Marnier® and remaining 1 cup of milk. Let cool to room temperature and stir in vanilla extract.

Process in ice cream machine according to manufacturer's directions.

Spoon ice cream into the frozen orange shells and garnish with remaining orange zest.

Watermelon Cake Recipe

Make a big hit with both kids and adults by usingwatermelon in a bundt cake. Use miniaturechocolate chips to simulate watermelon seeds, if you wish. You can make this cake in a sheet pan, but reduce the baking time accordingly.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 1 (2-layer package) white cake mix
• 1 small package mixed fruit gelatin powder
• 1-1/3 cups seedless watermelon cut from the center and cubed into 1-inch blocks
• 3 egg whites
• 1 Tbsp vegetable oil
• 1 cup miniature chocolate chips, optional
• .
• Frosting:
• 1/4 cup watermelon juice
• 1/2 cup butter, at room temperature
• 2 cups powdered sugar
• 2 (3-ounce) packages cream cheese, at room temperature
• 2 to 3 drops red food coloring, optional
• 1/8 cup miniature chocolate chips, optional

Preparation:

Preheat oven to 350 F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).

In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.

In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well-blended. Fold in chocolate chips, if using.

Pour into prepared pan and bake about 55 minutes (or about 35 minutes for flat cake pan) until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.

For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Add food coloring to achieve a rosy watermelon color. Frost cooledcake. Place chocolate chips sporadically around the cake to simulate seeds. Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving. 

Marshmallows Recipe

Make your own marshmallows with this recipe from gourmet restaurant, The French Laundry. Keep an eye on the mixer while beating because the marshmallow mixture tends to "walk" up the beaters to the motor. Scrape down frequently.

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 3 envelopes of unflavored Knox gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cups corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• Confectioners' sugar for dredging

Preparation:

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.

Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar. 

Curried Beef Stew

This beef stew is jazzed up with a little curry powder and ginger.

Ingredients:

• 1 pound lean beef, cut into small cubes
• 1/3 cup flour
• 1 scant teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• dash pepper
• 2 tablespoons vegetable oil
• 2 ribs celery, sliced
• 1 medium onion, diced
• 3 cups beef broth
• 1 small to medium sweet potato, peeled and cut into small cubes
• 2 carrots, chopped
• 2 small to medium potatoes, peeled cut into small cubes
• 1/2 cup baby lima beans
• 1 can (14.5 ounces) tomatoes with juice

Preparation:

In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper; set aside. In a large saucepan, heat oil over medium heat. Add celery and onion; saute until just tender. Add the beef and any excess flour, stirring well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned. Add beef broth; cover and simmer for 30 minutes. Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes. Add tomatoes. Cover and simmer for 10 minutes longer.
Serves 4 to 6.