PUTO PAO

Ingredients:
For the batter
2 cups all-purpose flour
1 1/2 Tbsp baking powder
1/2 cup white sugar
3/4 cup water
1/2 cup milk (I used fresh milk)
4 egg whites
1/2 tsp cream of tartar
1/3 cup sugar
For the filling
2 Tbsp olive oil
1 lb ground pork
3 cloves garlic, minced
cup onion, minced
2 Tbsp cornstarch, dissolved in 3 Tbsp water
3 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
tsp blackpepper
3 hardboiled eggs, sliced into 1/8s
For topping
Cheese (I use Eden Cheese)

Cooking Instructions:
For the batter
1. In a bowl, sift and mix flour, baking powder and 1/2 cup sugar. Add water and
milk and mix until well combined and free of lumps.
2. In another bowl, beat egg whites and cream of tartar until soft peaks form.
Add sugar gradually until stiff peaks form, and then fold into the batter.
For Pork Asado filling
1. Heat up olive oil in a saucepan over medium heat. Saute the garlic and onions
until the onion is almost translucent.
2. Add the pork and stir-fry until light brown. Add the soy sauce, oyster sauce,
hoisin sauce, and sugar then mix well. Cover and simmer for 15 minutes or
until pork is tender.
3. Add the cornstarch and mix until the sauce thickens.
4. Remove from heat and allow to cool down. Remove excess oil.
To make the Puto Pao
1. Prepare the steamer by filling it halfway with water and then add 1 Tbsp
vinegar. (This will prevent the puto pao from turning yellowish.) Start heating
up the steamer. Slightly grease puto molds.
2. Fill puto molds halfway with batter. Top each with about 1 Tbsp Pork Asado
filling and 1 slice of egg. (For the small molds, I only used about half
tablespoon filling). Add some more batter to each puto mold to cover the
filling.
3. Arrange in steamer and steam for 15 minutes. Place cheesecloth in between
each pan to avoid water drips. Remove steamer from heat and top puto pao
with cheese. Steam for 3 more minutes. Remove from heat and allow to cool
down. Remove from mold before serving.
CHEESE STICKS
Ingredients:
10-15 lumpia wrappers
100 grams (3.5 oz.) cheddar
cheese
oil for deep frying
water for sealing
lumpia wrappers

Cooking Instructions:
1. Seal the lumpia wrappers for about 2 minutes. Set aside.
2. Slice the cheese into 10-15 sticks, each about 3 inches long and 1/2 inch
wide. Put each stick in a lumpia wrapper. Seal each.
3. Deep fry each cheese stick until golden brown and crisp. Remove from pan
and drain on paper towels. Serve hot with your sauce.

HAM & CHEESE ROLLS

Ingredients:
4 slice white bread
cup mayonnaise or sandwich spread
1/8 block quick melt cheese, cut into sticks
2 slice spiced ham, halved
1 egg, beaten
1 cup breadcrumbs oil for deep frying

Cooking Instructions:
1. Flatten bread with rolling pin.
2. Put mayonnaise or sandwich spread on bread.
3. Add spiced ham and cheese stick, Roll tighly.
4. Dip into beaten egg and roll on bread crumbs.
5. Deep fry in hot oil until golden. Drain on paper towels.
6. Slice diagonally into smaller pieces, if desired.

BULACAN STYLE LECHE FLAN

Ingredients:
12 pcs. Eggyolks
1 cans condensed milk
1 cans evaporated milk
1 cups sugar
2 tsps. Dayap rind
cup caramelized sugar ( cups sugar boiled in cup water )
Cooking Instructions:
1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
2. Strain the resulting mixture to make it fine; set aside.
3. Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk
mixture.
4. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
NO BAKE FRUITY CHEESECAKE
Ingredients
1 cups Graham Cracker (crumbs, for
crust)
1/3 cup Unsalted Butter (melted, for
crust)
1 tbsp Brown Sugar (for crust)
tsp Ground Cinnamon (for crust)
1 tbsp Unflavored Gelatin (for filling)
1/3 cup Fruit Cocktail Syrup (for filling)
1 pack (250 ml) All-Purpose Cream (chilled, for filling)
cup Sugar (for filling)
1 tsp Vanilla Extract (for filling)
1 pack (225 g) Cream Cheese (softened, for filling)
2 tbsp Sugar (for topping)
1 tbsp Cornstarch (dissolved in 5 tbsp fruit cocktail syrup, for topping)
1 can (832 grams) Del Monte
Fiesta Fruit Cocktail (drained , reserve syrup, for topping)

Cooking Instructions:
1. Crust: Combine ingredients for crust. Mix well. Press evenly on the bottom of
a 9 loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
2. Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until
gelatin is dissolved. Add cup sugar and vanilla extract. Set aside.
3. Topping: Heat cornstarch mixture over low heat with constant stirring until
thick. Add 2 tablespoons of sugar and continue stirring for 1 minute. Stir in
DEL MONTE Fiesta Fruit Cocktail. Set aside.
4. Beat cream cheese until smooth and fluffy. Gradually, beat in all-purpose
cream until well-blended. Add gelatin mixture gradually while continuously
beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over
crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.

DYNAMITE
Ingredients:
20 finger chilies (siling pansigang)
20 spring roll (lumpia) wrappers
kilo ground beef
1 40 grams pack taco seasoning mix1 medium onion
3 cloves garlic
2 tbsp vegetable oil for sauting
3 cups vegetable oil for frying
cheddar cheese, cut into strips
salt and pepper, to taste

Cooking Instructions:
 1. Heat oil in pan. Saut onion and garlic. Add ground beef and taco seasoning.
Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside.
2. Wash the chilis. Cut them longitudinally, like creating a slit from the cap of the
chili and near its tip. Remove the insides of the chili (the seeds and the white
stuff). It looks quite presentable if you dont cut the stalk.
3. Stuff each chili with your cooked ground beef and a strip of cheese. Wrap your
stuffed chilis with your lumpia wraps as you would a spring roll or shanghai.
4. Deep fry your chili rolls in medium heat in a cooking pan for 5-7 minutes or
until the wraps turn into a golden brown. Serve hot.
NO BAKE MANGO CHEESECAKE
Ingredients:
For the crust:
250 g finely crushed graham crackers
100 g melted unsalted butter
100 g white sugar
For the filling:
340 g cream cheese
250 ml heavy cream
1/2 cup mango pulp
1-2 pcs mango, coarsely chopped
1/2 cup powdered sugar
1 tbsp gelatin
1/2 cup hot water
For the glaze topping:
1 cup mango pulp
1 tbsp gelatin
1/2 cup hot water
1 pc mango, sliced thinly (half moon shape)

Cooking Instructions:
For the crust:
1. Combine the graham crackers, sugar and melted butter.
2. Press this mixture to a loose bottom tin or the dish you are using.
3. Refrigerate it while you make the rest of the cheesecake.
For the filling:
1. Dissolve gelatin in hot water.
2. Whip the whipping cream with two to three tbsps icing sugar
till soft-medium peaks form.
3. Combine the cream cheese and sugar till it becomes smooth.
4. Combine the mango puree and warm gelatin mixture.
5. Add this to the cream cheese mixture. Mix well.
6. Add the whipping cream to this in two batches and combine well.
7. Add the mango pieces and mix well.
8. Pour this mixture over the biscuit base and return it to the fridge.
9. Make sure that this layer is refrigerated for a minimum of two hours
before adding the glaze topping
For the glaze topping:
1. Dissolve the gelatin in hot water.
2. Once it is dissolved, add it to the mango puree and mix well.
3. Pour this over the cream layer.
4. Once it is set, put sliced mangoes to garnish the cheesecake.
5. Refrigerate for another two hours before serving.
PALITAW SA LATIK
Ingredients:
For palitaw
2 cups glutinous rice flour
1 cup water

Cooking Instructions:
1. Combine the rice flour and water in
a bowl until a smooth dough is formed.
2. Form small balls then flatten the balls
into quarter inch thick.
3. Stretch the dough to make an oval shape.

For latik
1 can coconut milk or cream

PROCEDURE:
1. To make latik, start by pouring coconut cream into a saucepan.
2. Bring to a boil with continuous stirring until almost dry.
3. Turn heat to low and continue stirring until the curds separate from the
coconut oil.
4. Continue stirring until the curds are browned but not burnt.
5. Drain and set aside.

For the sauce

1 can coconut cream
2 cups coconut milk (Pangalawang piga)
1 cup brown sugar
Water (To adjust thickness)
Pinch of salt

PROCEDURE:
1. Mix coconut milk and brown sugar.
2. Simmer and let the sugar melt.
3. Add a pinch of salt.
4. Drop in formed palitaw and let it cook.
5. Once the palitaw float, it is cook.
6. Add the coconut cream and let it simmer until the sauce is slightly thick
in consistency.
7. Add cooked latik and remove from heat. Serve.
PANCAKE TO GO
Ingredients:
1 (250gms.) pack pancake mix
1 cup buttermilk
1 cup best fruits jam

Cooking Instructions:
1. Prepare pancake mix according
to package directions.
2. Brush pan with buttermilk and pour 2 tablespoons of the batter mixture onto
the pan.
3. Cook until bubbly then turn and cook the other side.
4. To assemble, spread buttermilk on the mini pancakes.
5. Top with best fruits jam and another piece of pancake to make a sandwich.
Makes 10 servings

NO BAKE PEANUT BUTTER CHOCOLATE

MARSHMALLOW BARS
Ingredients:
5 tablespoons unsalted butter
cup granulated sugar
2 large eggs, beaten
cup peanut butter
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cups mini marshmallows, plus more for the top
cup semi sweet chocolate chips, plus more for the top
cup Reeses peanut butter chips, plus more for the top

Cooking Instructions:
1. Melt the butter in a small sauce pan over medium heat. Add the sugar to the
butter and stir until dissolved, about 1 minute.
2. Remove from heat. Whisk of the butter-sugar mixture to the beaten eggs
little by little until completely incorporated. This will temper the eggs to keep
them from scrambling.
 3. Slowly whisk the egg mixture into the butter-sugar mixture in the saucepan,
and place it on the stove top over medium heat once again. Whisk until the
mixture is thickened and bubbly, about 1-2 minutes.
4. Remove from heat, and stir in the peanut butter and vanilla until
incorporated. Set aside the mixture to cool for 30 minutes.
5. Once cooled, pour the butter-sugar mixture into a large bowl.
6. Add the graham cracker crumbs and stir to combine, followed by the
marshmallows, then the chocolate chips and peanut butter chips.
7. Press the mixture evenly into a parchment lined 88 square baking dish and
refrigerate until firm, about 30 minutes to 1 hour. Remove from the pan and
cut into squares.

GINATAANG BILO-BILO
Ingredients:
2 cups glutinous rice flour
1 cup dried tapioca pearls (soaked in water
for at least 4 hours)
4 cups coconut milk
1 cup water
1 cup brown sugar
4 ripe plantains (sliced)
1 large sweet potato sliced into small
cubes
1 cup of sliced jack fruit

Cooking Instructions:
1. Mix the rice flour with 10 TBSP of water and form into small dough balls.
2. In batches, cook rice balls in boiling water for about 6-8 minutes or until they
float to the top.
3. Set rice balls aside. *tip: When ready to mix this with the rest of
theingredients, just pick them up with clean wet hands. Otherwise they will
stick to each other.
To cook the tapioca:
1. Strain the tapioca if you soaked them.
2. Drop them into the same pot where you cooked the rice balls and let it boil.
3. Simmer over medium heat for about 15-20 minutes until they are soft
andtranslucent, strain then set aside. *tip: soak them in cold water when set
aside so they dont stick together.
To make the Ginataang Bilo Bilo:
1. Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring
to a boil.
2. Add sweet potatoes and cook for about 15 minutes under low heat.
3. Add tapioca (strain the water from the tapioca pearls if you followed my tip),
brown sugar and rice balls into the pot, simmer for 10 minutes
4. Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
5. Add remaining coconut milk, bring to a boil then remove from heat.
6. Serve warm or chilled.
CHAMPORADO
Ingredients:
1 cup sweet rice
3 cups water
1/3-1/2 cup unsweetened cocoa,
depending on how chocolatey your
particular cocoa of choice is
1/2 cup granulated sugar
1/8 teaspoon vanilla extract
pinch of salt
sweetened condensed milk

Cooking Instructions:
1. In a pot, add 2 cups of water and the rice. Whisk the cocoa powder into 1 cup
of water and add to the pot. Bring to a low boil, stirring constantly. Add sugar,
salt.
2. Stir until the rice is translucent and is cooked through. Remove from heat and
add a dash of vanilla extract, stir to combine.
3. Serve with sweetened condensed milk on top, if too rich, add regular milk to
cut it.

SLOW COOKER COCONUT TAPIOCA PUDDING WITH

MANGO
Ingredients:
1 tablespoon coconut oil (vegetable oil is a
perfectly fine substitute
2 (13- to 14-ounce) cans coconut milk
3/4 cup sugar
1/2 cup regular small pearl tapioca
1 large egg, beaten
1 cup chopped fresh pineapple
For garnishing
1 medium mango, peeled and diced
1/2 cup flaked sweetened coconut, toasted

Cooking Instructions:
1. Coat the inside of your slow cooker crock with the coconut oil. Pour in the
coconut milk, add the sugar and tapioca, and stir with a whisk to combine.
Cook on low for 1 1/2 hours and take a look: Youll know the tapioca is ready
when the pearls have become transparent (the pudding will still be quite thin).
Cook an additional 30 minutes if necessary.
2. Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl,
whisking constantly. Stir the egg mixture back into the tapioca pudding and
cook on low for 30 minutes.
3. Stir in the pineapple and cover. Turn off the slow cooker and let the pudding
sit in the crock for 30 minutes. Serve warm, or refrigerate and serve it cold.
Either way, top each serving with diced mango and toasted coconut.

CLASSIC MACARONI SALAD

Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow
mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions
1. Bring a large pot of lightly salted water to a boil.
2. Add the macaroni, and cook until tender, about 8 minutes.
3. Rinse under cold water and drain.
4. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt
and pepper.
5. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.
Refrigerate for at least 4 hours before serving, but preferably overnight.

FILIPINO EGG PIE

Ingredients:
Crust:
2 cups all-purpose flour
3 Tbsp sugar
tsp salt
cup unsalted butter, cut into cubes and
softened
cup cold water
Filling:
1 cup evaporated milk
4 large eggs and another 1 large egg with
white and yolk separated
1 tsp vanilla extract
1 tsp fresh kalamansi or lemon juice
1 can condensed milk (14oz)

Cooking Instructions:
For the crust:
1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix
thoroughly with other ingredients using a pastry mixer.
2. Gradually add the cold water to the mixture. Continue mixing until all the
ingredients are well combined.
 3. Gather and shape the dough into a large ball. Refrigerate for at least 30
minutes.
4. On a clean flat surface sprinkled with flour, flatten the dough using a rolling
pin into about centimeter thick and wide enough to cover a 9 pie pan/dish
(I broke my pie dish so I just use a regular round baking pan).
5. Arrange and press the flattened dough on the baking pan or pie dish. Use
kitchen shears to trim the dough to about a half-inch overhang. Save the
scraps. You can use those to bulk up thin areas of the crust when youre fluting
the edges.
6. Crimp the edges either with a fork or by pinching around the edge with your
fingers. I did the latter. Keep the dough in the refrigerator while making the
filling.
For the filling:
1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg
yolk. Gradually add the condensed while whisking. Add the vanilla extract and
lemon juice, and continue whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well with other ingredients.
4. Using an electric mixer, beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture. (The beaten egg white will give
the top of the egg pie a brown color after baking.)
Baking the Pie:
1. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
2. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F
and continue baking for 40 to 45 minutes or until toothpick inserted in the
filling comes out clean.
3. Remove the egg pie from oven and allow to cool down. Serve with your
favorite drink either for dessert or snack.

NO COOK PASTILLAS WITH PEANUTS

Ingredients:
2 cups powdered milk
1 medium can condensed milk
1 cup peanuts, ground fine
(toasted, if desired)
white sugar ( for coating)

Cooking Instructions:
1. Sift powdered milk into condensed milk,
Mix well using spoon.
2. Add ground peanuts, Mix again, then knead with hand, Set aside for 5-10
minutes,
3. Shape into small balls, tubes, or candy paper if desired.

FROZEN FRUIT SALAD

Ingredients:
24 pc Broas
1 pc Green Apple (diced with peel)
10 pc Grapes (halved)
1 can (300 ml) Condensed Milk (for fruit
mixture)
1 pack (250 ml) All-Purpose Cream (for fruit
mixture)
1 cup Mayonnaise (for fruit mixture)
tsp Iodized Fine Salt (for fruit mixture)
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup)

Cooking Instructions:
1. In a bowl, combine DEL MONTE Fiesta Fruit Cocktail with apples and grapes,
then mix thoroughly. Set aside.
2. Using 8x12 pan, arrange half of broas to cover bottom of pan. Drizzle with
half of fruit cocktail syrup and half of fruit mixture.
3. Do the same with the remaining broas, syrup and fruits. Cover and freeze
overnight.

EASY OREO NO BAKE ICEBOX CAKE

Ingredients:
Milk
2 packages of Oreo cookies
2 tubs of Cool whip
10 crushed Oreo cookies
Chocolate ice-cream sauce

Cooking Instructions:
1. Dunk enough Oreos in some milk and line them at the bottom of a square pan
2. Use half the container of Cool whip to frost over the layer of Oreos
3. Repeat the layers until you run out of Oreos and Cool whip
4. Sprinkle the whole cake with the crushed Oreo cookies and drizzle with
Chocolate sauce. Keep chilled in your fridge to set for one hour and then take
out to serve.
FIESTA FRUIT FLOAT
Ingredients:
1 pack (200 grams) Graham
Cracker
2 packs (250 ml each) All-Purpose
Cream (refrigerated)
cup Condensed
Milk (sweetened)
1 can (832 grams) Del Monte Fiesta Fruit
Cocktail (drained)

Cooking Instructions:
1. Arrange pieces of graham crackers to cover bottom of an 8 x 8 or similar
pan.
2. Mix all-purpose cream and milk. Spread a portion on top of grahamcrackers.
3. Arrange a portion of DEL MONTE Fiesta Fruit Cocktail over cream. Repeat
layering using the remaining graham, cream mixture and fruits.
4. Cover and refrigerate for a few hours or overnight. Slice and serve.
5. Optional: Crush remaining graham crackers and sprinkle on top. possible
substitutes: 50-60 pieces broas, milk biscuits or chocolate cookies
6. Makes 16 servings

BUKO PANDAN SALAD

Ingredients:
8 leaves of Pandan (must be cleaned well)
5 Buko (Coconut)not too hard, not too soft-
Grated to strips
Water approx. 10 cups
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Cooking Instructions:
1. Buko Pandan Salad Preparation Instructions:
2. Boil water together with 8 pandan leaves that are individually twisted to
break the fibers and expose the juice. Simmer for 20 minutes.
3. Before adding 2 bars of gulaman, make sure you remove the pandan leaves
and check if the remaining water is equal to 8 cups 1 bar of gulaman is good
for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more
than 8 cups will result in mushy soft gulaman.
4. Ensuring gulaman is well-dissolved stir well.
5. Add sugar while mixing. Do this for 5 minutes.
6. Pour through a strainer into cooling trays. Wait till it cools and hardens, then
put in fridge.
7. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of
condensed milk.
8. Add kaong if you prefer.
9. Get gulaman from ref and cut into 1 cm cubes.
10. Mix with buko mixture.
11. Served with Vanilla Ice Cream on top for a more delectable treat.

BUKO-SAGO-GULAMAN SALAD
Ingredients:
250g Sago (Raw Tapioca Pearls)
2-2 Liters of water, for boiling
2 boxes Alsa Gulaman Red and Green,
cooked and diced
3 young coconuts, meat scrapped
1 pack (250ml) All Purpose Cream
1 can (300ml) Sweetened Condensed Milk
1 can (154ml) Evaporated Milk

Cooking Instructions:
For the Sago
1. First, you have to cook the sago tapioca pearls according to package
direction. We need to use a large pot and 2 liters of water, then bring into a
boil. Never add or drop your sago into unboiling water or else it will start to
stick together and at the bottom of your pan.
2. Cook for about an hour or so, stirring every now and then until sago cooked
through and becomes translucent. And when youre done fire off, drain your
sago in a large colander and rinse in running water to stop the cooking
process. Transfer into a large bowl and set aside or you can refrigerate them if
you want.
For the Gulaman
1. Cook your gulaman according to package direction. Pour gulaman mixture
into a mold, refrigerate and let it set completely. When your Gulaman is
completely set you can cut them into cubes, its up to you what size you
prefer and set aside. And if you want to add or use nata de coco instead of
gulaman, you have to drain it completely before using.
For the Salad
1. In a small bowl, combine the all purpose cream, sweetened condensed milk
and evaporated milk and mix until well blended. You can also add vanilla
essence, if you want.
2. At this point all ingredients have been prepared and we are ready to make our
salad. In a big salad bowl, combine all ingredients and mix until well
combined.
3. Refrigerate your buko sago gulaman salad for at least 2 hours before serving.

PICHI PICHI
Ingredients:
1 1/2 cups grated cassava
food coloring (optional)
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups
water until reduced to one cup, and cooled
( or canned pandan concentrate, or a few
drops of pandan essence in a cup of warm
water)
1/2 tsp lye water ( lihiya)
grated coconut for topping

Cooking Instructions:
1. Mix the sugar and the pandan flavored water and mix until sugar is
dissolved. mix in the cassava and then add the lye water drop by drop mixing
well as you do so.
 2. Pour into a mold or bowl that fits your bamboo steamer. steam until the
mixture becomes translucent.
3. While still hot scoop out the cooked mixture (use ice cream scoop or a
tablespoon the same size as the scoop) and roll into grated coconut.

MAJA DE UBE
Ingredients:
3 cups fresh coconut cream, with no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pc pandan (fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch
Cooking Instructions:
1. In a wok, mix all ingredients together thoroughly. Make sure mixture is free of
lumps. Cook in medium heat.
2. Turn to low when maja starts to boil. Stir continuously to prevent mixture from
scorching. When mixture starts to glisten, maja is fully cooked.
3. Immediately transfer into baking casserole to set. Discard pandan leaves.
Slice and serve when cool. Top with toasted grated coconut.

CHEEZY TUNA DUMPLINGS

Ingredients:
20 pcs dumpling wrappers or wanton wrappers
1 canned tuna, drained
1 cup cheese, grated
1/2 cup cheese spread
2 cups nacho chips, ground
1 egg
Oil for deep-frying
Salt and pepper to taste

Cooking Instructions:
1. In a separate bowl, combine tuna, cheese and chips.
Season with salt and pepper.
Mix egg into the mixture.
2. Wrap small amount of tuna mixture in a dumpling wrapper.
Repeat until all is done.
3. Heat oil in a pan and fry dumplings until golden brown.
Place it in a paper towel and serve with catsup-mayonnaise dip.

For the dip

Ingredients:
1/2 cup mayonnaise
3 tbsps tomato catsup

Cooking Instructions:
 1. In a sauce dish, mix catsup and mayonnaise together to make a dip and set
aside.

BRAZO DE MERCEDES
Ingredients:
Filling:
14 ounces condensed milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup finely ground and toasted cashew nuts
Meringue:
10 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract

Cooking Instructions:
Filling:
1. In a saucepan, simmer milk over low heat until reduced to 2 cups. Add sugar,
butter, and vanilla extract, stirring constantly. Remove from heat.
2. Beat egg yolks in mixing bowl. Add a little of the milk to the egg yolks, stir,
then gradually add mixture by spoonfuls back into the saucepan, beating
constantly. Stir well to avoid curdling.
3. Add cashew nuts and continue cooking entire mixture over low heat,stirring
constantly, until mixture has the consistency of a paste. Set aside.
Meringue:
1. Preheat oven to 400 degrees. Combine eggs and Cream if Tartar then Beategg
whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in
vanilla.
2. Line a large cookie sheet with parchment paper greased with butter and
spread meringue on top. Bake until brown.
3. Spread filling evenly on top of meringue and roll into a log.
4. Brush with butter and brown again in oven.

EASY EGG SALAD

Ingredients:
8 ( 10minute ) hard boiled eggs ( 11 Minutes
out of refrigerator )
cup red sweet onions, diced
3 garlic cloves, minced finely
1 tsp fresh ground black pepper
1 cup mayonnaise
cup fresh basil ( cut into strips )

Cooking Instructions:
1. After boiling eggs, chill in ice water for 5 minutes. Peel off the shells.
 2. Mix all ingredients together. Serve on bread or toast.

CREMA DE FRUTA
Ingredients:
1 medium-sized can fruit cocktail,
drained.
1 small tetra pack Nestle cream
Graham crackers, crumbs
Graham crackers, whole

Cooking Instructions:
1. Line a rectangular container with three
layers of whole Graham crackers. Add more layers if you want a thicker crust.
2. Spread Nestle cream and fruit cocktail on top.
3. Add Graham cracker crumbs. For firmer layers, use whole Graham Crackers
instead of crumbs.
4. Spread cream and fruit cocktail on top.
5. Put another layer of Graham crackers, then cream and fruit cocktail.
6. Alternate layers until the desired is achieved.

CHOCO MUD PIE

Ingredients:
1 cup chocolate cookie (crushed, for chocolate base)
2 tbsp Margarine (melted, for chocolate base)
1 tbsp Sugar (for chocolate base)
tbsp Unflavored Gelatin (dissolved in
reserved syrup, for cream filling)
2 tbsp Evaporated Milk (for cream filling)
cup Cream Cheese (softened, for cream filling)
1 tbsp Sugar (for cream filling)
cup All-Purpose Cream (chilled, for cream
filling)
1 can (432 grams)Del Monte Fiesta Fruit Cocktail (for cream filling)

Cooking Instructions:
1. Make the chocolate base: combine crushed cookies, margarine, and sugar.
Spread about 2-1/2 Tbsp of the mixture in a glass or cups. Chill until firm.
2. Make the cream filling: Heat gelatin and milk until gelatin is dissolved. Set
aside.
3. Beat cream cheese and sugar until light and fluffy. Add the issolved gelatin,
while mixing, until incorporated. Set aside. whip chilled cream for 2 minutes
and fold into the gelatin mixture.
4. Spread 2 Tbsp of cream mixture into the prepared chocolate crust, and then
add 2 Tbsp of DEL MONTE Fiesta Fruit Cocktail. Top with remaining cream.
5. Chill for 15-30 minutes. Garnish with cherry, if desired.
 6. Makes 6 servings.

QUICK & EASY YEMA CAKE

Ingredients:
For the cake:
50 g butter
250 g cream cheese
110 ml milk
1 vanilla pod (optional)
60 g all purpose flour
20 g cornstarch
1/4 tsp salt
6 egg yolks
1 tsp calamansi (or lemon) juice
6 egg whites
1/4 tsp cream of tartar
140 g sugar
1 tsp vanilla extract
For the filling or icing
2 cans condensed milk
6 egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup butter
1/2 cup grated cheese

Cooking Instructions:
1. In a small pan over simmering water, melt together cream cheese, butter and
milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod
and add it to the pan. Once melted, cool to room temp. Using a mixer, add in
flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set
aside.
2. In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy).
Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg
whites to the cream cheese mixture. Make sure everything is well combined.
3. Pour batter into an 8-inch round cake pan covered with parchment paper.
Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
4. To make the icing, open two cans of condensed milk and pour it over a pan.
Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook
until it thickens enough to spread. Add in butter.
5. To assemble the Yema Cake, divide cake into two. Add the filling then cover it
with the other half of the cake. Cover the rest of the cake with icing. Top
with grated cheese.

Cook Time: 1 hour, 10 minutes

PAN DE COCO
Ingredients:
4 Cups bread flour
Cup warm milk
2 Teaspoon rapid rise yeast
Cup white sugar
4 Eggs
Tablespoon salt
Cup melted butter
1 egg beaten with a splash of water (egg
wash)
Filling
1 Cup brown sugar
1 Cup sweetened coconut flakes
1 1/2 Tablespoon softened butter
1 Teaspoon vanilla

Cooking Instructions:
1. Mix together warm milk, yeast, sugar and eggs.
2. Mix flour and salt, add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350F for about 5 minutes, brush the top with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Notes:
If you are kneading by hand, you may have to add a bit more flour as needed so
that it doesnt stick all over the place.
Use warm damped cloth or towel in covering the dough.
Use all purpose flour as the substitute for bread flour.
OHELAS
Ingredients:
2 cups flour, sifted
tsp. salt
cup milk
1 egg
cooking oil
syrup for dipping

Cooking Instructions:
1. In a bowl, mix the flour and the salt
2. Add the milk and the egg; mix well. Knead
the resulting dough until smooth.
3. Roll dough into long strip about an inch in diameter.
4. Cut the rolled dough into equal portions.
5. Place portions into the back of a fork press. Roll the dough away from you to
form a cylindrical shape. Seal the ends with some water.
6. Deep fry until golden brown. Drain and dip in syrup

BADOYA
Ingredients:
1 cup flour, sifted
1 tsp. baking powder
1/4 tbsp. baking soda
1 egg, slightly beaten
1/2 cup milk
7 bananas (saba variety), sliced lengthwise
about 1/2 inch thick
cooking oil, for deep frying
brown sugar, for sprinkling

Cooking Instructions:
1. Mix all the dry ingredients.
2. Add the rest of the ingredients except the bananas. Blend until the batter is
smooth.
3. Dip the banana slices into the batter.
4. Deep fry the bananas until golden. Drain and sprinkle with brown sugar
before serving.
BIKONG LEYTE
Ingredients:
1 cup black rice
1 1/2 cup glutinous rice
1 pc Pandan
1 thumb sized ginger, sliced
cup water
2cups coconut milk
1 cup panutsa
cup latik

Cooking Instructions:
1. Combine the glutinous rice, black rice, water, panutsa, pandan, ginger,
coconut milk and salt in a large non-stick pot.
2. Turn on medium heat and stir the mixture continually until the liquid
is absorbedand the rice is soft and fully cooked. Remove pandan and ginger.
3. Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth
the top.
4. Let cool until the rice mixture firms up. Top with latik

PUTO BUMBONG
Ingredients:
1 Kilogram malagkit (glutinous)
rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar

Cooking Instructions:
1. Soak malagkit and ordinary rice mixture in salted water with violet
food coloringfor 1 hour.
2. Let dry overnight by putting inside a flour sack.
3. Put something heavy on top to squeeze out water.
 4. Mixture is ready for cooking the following morning.
5. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes(bumbong).
7. Attached bamboo tubes to lansungan or steamer.
8. When steam comes out of bamboo tubes, remove and immediately push out
puto bumbong.
9. Top with coconut shred and sugar before serving.

PALITAW
Ingredients:
1k galapong malagkit (glutinous rice
dough)
1 coconut, meat grated
k. sugar
Water for cooking
Sesame seeds, toasted

Cooking Instructions:
1. Divide the galapong into several portion, depending on the size of serving you
desire.
2. Roll each portion into a ball and flatten to make a tongue-like shape.
3. Boil some water. While the water is boiling, drop each of the galapong
portions. It is cooked when it surfaces.
4. Remove each cooked portion. Allow to cool.
5. Dredge in grated coconut and sprinkle with sugar mixed with toasted sesame
seeds before serving.

PUTO CHEESE
Ingredients:
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk or fresh milk
1 cup white sugar
1 180g Cheddar cheese

Materials Needed:
Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
 Wooden spoon or wire whisk

Cooking Instructions:
1. Sift the rice flour, salt, baking powder and white sugar together.
2. In a large bowl, add the coconut milk to the sifted ingredients and blend until
the mixture is smooth.
3. Slice the cheddar cheese into thin rectangles.
4. Carefully pour the mixture into the muffin pans (greased with
butterbeforehand), making sure you leave 1/3 space at the top. This is to give
the puto space to expand upon cooking, then place the sliced cheese on top of
each puto mixture.
5. Steam for about 20 to 30 minutes.
6. To check if the Puto is already cooked, insert a toothpick into the centerof
each puto, make that the toothpick must come out clean.