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. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple
chunks, and fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients
are properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.
6. Share and enjoy!

Maja Blanca Recipe

Ingredients

4 cups coconut milk

3/4 cup cornstarch

14 ounces condensed milk

3/4 cup fresh milk/evap milk

3/4 cup granulated sugar

15 ounces whole sweet corn kernel

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!

Recipe: Polvoron
Ingredients

4 cups all purpose flour

2 cups powdered milk

3/4 cup pinipig, crushed

1 1/8 cup butter, softened

1 1/2 cup granulated sug

Cooking Procedure
1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you
smell the aroma and the color turns light brown. Make sure to stir while
toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer
to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in
doing the procedure. After mixing, let it stand for at least 10 minutes to allow
the butter to cool. This will make the mixture more intact.
7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut
Japanese paper or cellophane then wrap.
8. Serve. 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.
4. Roll each molded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane.
6. Serve for dessert. Share and enjoy!

Chicken Afritada Recipe

Ingredients

2 lbs chicken, cut into serving pieces

1 large potato, quartered

1 large carrot, sliced

1 large bell pepper, sliced

1 cup green peas

8 ounces tomato sauce

4 cloves garlic, minced

4 pieces hotdogs, sliced

1 medium onion, diced

1 1/4 cups chicken broth or stock

2 pieces dried bay leaves

1 teaspoon granulated white sugar

4 tablespoons cooking oil

Salt and ground black pepper to taste

Cooking Procedure
1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per
side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, saut garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30
to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables
are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then
cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.
10.Serve with steamed rice. Share and enjoy!

Pork Menudo Recipe

Ingredients

2 lbs pork

1/2 lb pigs liver

1 cup carrots, diced

1 cup potatoes, diced

1/2 cup soy sauce

1/2 piece lemon

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

3/4 cup tomato sauce

1 cup water

4 pieces hotdogs, sliced diagonally

2 tablespoons cooking oil

2 to 3 pieces dried bay leaves

salt and pepper to taste

Cooking Procedure
1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and
simmer for 30 minutes to an hour depending on the toughness of the pork.
Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12
minutes.
8. Serve. Share and enjoy!

Recipe: 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. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously
stirring.
4. 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. Slice the firm gelatin into 1 inch cubes then combine with the condensed
milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla
ice-cream.
8. Serve for dessert. Share and enjoy!

Escabeche
Ingredients:
1 large fish (1 to 2 lbs), cleaned and salted
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced
1 cup white vinegar
5 cloves garlic, crushed
1 teaspoon whole peppercorn
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cooking oil
Cooking procedure:
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy.
Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and galic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are
tender.
5. Sprinkle salt and then stir.
7. Put-in the fried fish. Cook for 2 to 3 minutes.
8. Turn-off heat and transfer to a serving plate.
9. Serve. Share and enjoy!

Pork Giniling Recipe

Ingredients

1 lb ground pork

1 cups potatoes, diced

1 cup carrots, diced

8 ounces tomato sauce

6 cloves garlic, crushed

1 medium-sized onion, minced

1 teaspoon granulated sugar

1 piece beef or pork cube

4 boiled eggs, shelled (optional)

Salt and pepper to taste

3 tablespoons cooking oil

1 cup water

Cooking Procedure
1. Heat a cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, put-in the garlic and saut until the color turns
light brown.
3. Add the onions and saut until the texture becomes soft.
4. Put-in the ground pork and cook for 5 minutes.
5. Add the beef or pork cube, tomato sauce, and water and let boil. Simmer for
20 minutes.
6. Put the carrots and potatoes in then stir until every ingredient is properly
distributed. Simmer for 10 to 12 minutes.
7. Add salt, ground black pepper, and sugar then stir.
8. Put in the boiled eggs and turn off the heat.
9. Transfer to a serving bowl and serve.
10.Share and enjoy!

Chicken Macaroni Salad Recipe

Ingredients

16 ounces elbow macaroni, cooked

1 lb boneless chicken breast, boiled and cubed

1 cup pineapple chunks

1 cup Spanish onion

1 cup raisins

3 hard boiled eggs, chopped

2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)

1 cup Cheddar cheese, cubed

2 teaspoon salt

1 teaspoon pepper

Cooking Procedure
1. Cook the macaroni as directed in the package
2. Place the macaroni in a large container
3. Add the mayonnaise (and /or miracle whip) and mix well
4. Put-in the minced onions and mix well
5. Place the cheddar cheese in and mix again
6. Now, add the chicken and distribute evenly
7. Put-in the pineapple chunks, boiled eggs, and raisins and mix well
8. Add salt and pepper to taste
9. Chill inside the refrigerator for about an hour
10.Serve chilled. Share and enjoy!

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!

Buttered Puto Recipe

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

Filipino Spaghetti Recipe

Ingredients

2 lbs Spaghetti

1 big bottle banana ketchup

1 big can Tomato sauce (approximately 4 cups)

cup Tomato Paste

1 tsp Garlic, minced

1 lbs Ground Meat (pork or beef)

4 pcs Hotdogs, sliced

Brown Sugar

1 medium sized Onion, diced

Cheddar Cheese

2 tbsp Salt

36 ounces Water (about 1 liter)

4 tbsp Cooking Oil

Cooking Procedure
1. In a large pot, pour the water in and bring to a boil
2. Put-in the salt and oil
3. Add the Spaghetti Noodles and cook until tender (see package for cooking
time) then set aside
4. Using a separate pan, saut the garlic and onions
5. Put-in the ground meat and let cook for 5 minutes
6. Add the hotdogs and cook for 2 minutes
7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then
simmer for 15 to 20 minutes
8. Place the sauce on top of the cooked noodles and add some cheese
9. Serve hot. Share and Enjoy!

Lumpiang Shanghai Recipe

Ingredients

2 lbs ground pork

1/2 cup green onions

1 cup carrots

1 cup onion

2 tsp soy sauce

1 raw egg

1 tsp salt

2 tsp ground black pepper

Lumpia wrapper (Spring roll skin)

Cooking Procedure
1. Mix all the ingredients with the pork starting with the onion, carrots, green
onions, salt, soy sauce, ground pepper, and raw egg
2. Wrap the meat using the lumpia wrapper (for proper way, see video)
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with sweet and sour sauce (see sweet and sour tilapia recipe for the
sauce). Share and Enjoy!

Dusty Fried Chicken Recipe

Ingredients

1 whole chicken cut into serving pieces

1 piece lemon

3 tablespoons soy sauce

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup all-purpose flour

1 cup canola oil

Cooking Procedure
1. Combine soy sauce, juice of 1 lemon, salt, sugar, and ground black pepper.
Mix well.
2. Pour-in mixture on the chicken pieces and then make sure that each piece is
coated. Marinate for 1 hour.
3. Heat the cooking oil in a frying pan.
4. Dust each chicken piece with flour and then pan-fry each side for 12 to 15
minutes in low to medium heat.
5. Transfer to a plate line with paper towel.
6. Serve. Share and enjoy!

Humba Recipe
Ingredients

2 lbs pork belly

1 cup Pineapple juice

1 large onion, diced

5 cloves garlic, minced

2 tablespoons salted black beans

2 tablespoons soy sauce

2 tablespoons vinegar

2 tablespoons brown sugar

cup dried banana blossoms

2 pieces dried bay leaves

1 teaspoon whole peppercorn

Cooking Procedure
1. Heat the cooking pot then brown the pork belly
2. Add the onions and garlic and cook until the onions are soft
3. Put-in the soy sauce, peppercorn, bay leaves
4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add
water as needed)
5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
7. Add the dried banana blossoms and simmer for 5 to 8 minutes
8. Transfer to a serving plate and serve. Share and enjoy

Recipe: Calamares
Ingredients

1/2 lb medium to large sized squid, cleaned and sliced into rings
3/4 cup all-purpose flour
1 piece raw egg, beaten
3/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooking oil

Cooking Procedure
1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10
minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating
turns brown. Note: This should only take about 2 to 3 minutes in medium
heat. Do not overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined
with paper towels.
6. Serve with sinamak or Asian dipping sauce.
7. Share and enjoy

Tinolang Manok or Nilagang Manok

INGREDIENTS:

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs,
drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil

Cooking Procedures :
1. In a medium saucepan, heat oil over medium heat. Saut ginger and garlic until
fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis
and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer
until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue
simmering until chicken and vegetable are tender. Correct seasonings and then add sili
leaves or malunggay or substitute. Stir to combine until well blended. Remove from
heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and
serve hot.

Paksiw na Pata Recipe

Ingredients
2 lbs Pork leg (pata), sliced crosswise
1 tsp garlic, crushed
cup soy sauce
3 tbsp vinegar
cup brown sugar
1 pack dried banana blossoms (about 100 grams), soaked in water
5 pieces dried bay leaves
1 tbsp whole pepper corn
Salt to taste
Cooking Procedure
1. Pour the water in a pot and bring to a boil
2. Add the whole pepper corn and dried bay leaves
3. Put-in the soy sauce and garlic then wait for the mixture to boil again
4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure
cooker for 30 minutes)
5. Add the vinegar and simmer for 10 minutes
6. Place the banana blossoms in and simmer for 5 to 7 minutes
7. Add the brown sugar and salt and simmer for 2 minutes
8. Serve hot. Share and Enjoy!

Lechon Paksiw Recipe

Ingredients

4 lbs leftover Lechon or Lechon kawali

3 cups Lechon sauce (follow the link for our homemade authentic Lechon
sauce recipe)

2 cups beef stock

6 cloves garlic, crushed

2 large onions, chopped

1 teaspoon whole peppercorn

8 pieces dried bay leaves

1/2 cup soy sauce

3/4 cups vinegar

3/4 cups sugar

salt to taste

Cooking Procedure
1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Yummylicious Ice Candy

Avocado

1 cup avocado (3 ripe avocados)

cup white sugar

cup all-purpose cream

2 cups fresh milk/evap milk

Strawberry

10-12 pcs. strawberries

cup white sugar

cup all-purpose cream

2 cups fresh milk/evap milk

Chocolate

cup Hersheys Cocoa

1 cup white sugar

cup all-purpose cream

3 cups fresh milk/evap milk

cup condensed milk

Procedure:
o For each flavor, place all the ingredients in a blender.
o Blend the ingredients until smooth.
o

Pour in a large bowl. Prepare the funnel, ice candy plastic bags, and a plate to
hold the ice candy.