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1/5 kilo macaroni noodles 2 to 3 pieces, medium sized carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hardboiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste

Macaroni Salad Cooking Instructions:

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Cook macaroni noodles according to package cooking instructions. In a pot, boil carrots in water for 15 to 20 minutes or until cooked. Drain carrots and let cool. Peal skin then dice. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate, then serve.

MAJA BLANCA
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1/2 c. thick coconut milk 1 c. rice flour 1 c. sugar 1/2 c. cornstarch 3 tbsp sweet corn kernel 4 c. fresh coconut milk or water 1/2 c. grated frozen buko (optional)

Maja Blanca Cooking Instructions:

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Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside. Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

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Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Kutsinta Ingredients:
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1 cup all-purpose or rice flour cup brown sugar cups water teaspoon lihia (lye) few drops of yellow food color grated coconut

Kutsinta Cooking Instructions: Boil water for the steamer. In a bowl, blend all the ingredients except grated coconut. Mix until smooth and free from lumps. Strain. Half-fill small muffin pans. Steam for 10-20 minutes. Cool for 5 minutes then remove from the pans. Serve with grated coconut.

Puto is the generic name for a rice cake made from galapong (rice flour), slightly sweetened and steamed. The rice for galapong is not ground dry, but soaked overnight and then ground wet, formerly in large stone grinders. Fermentation takes place during the soaking, and yeast is usually used. Most of of the Puto Recipes youll find on the net are using all purpose flour or baking flour, we used in this recipe is the traditional Rice Flour, so if you like to taste the traditional puto try Pinoy Recipes Puto Recipe.

Puto Cheese Ingredients :

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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

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Puto Cheese Cooking Instructions:

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1. Sift the rice flour, salt, baking powder and white sugar together. 2. In a 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 butter beforehand), 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.

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5. Steam for about 20 to 30 minutes. 6. To check if the Puto is already cooked, insert a toothpick into the center of each puto, make that the toothpick must come out clean.

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1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste

Kare Kare Cooking Instructions: In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Saut garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.

Beef Kaldereta Ingredients:

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1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water

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1/4 cup cooking or olive oil

Kaldereta Cooking Instructions: In a casserole, saut: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. Add cheese and olives (optional) and continue to simmer until the sauce thickens. Serve with plain rice

Cooking Tips: Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Pork Kaldereta, Kalderetang Baboy. On several parties that I have attended I often see pork kaldereta on the table. I personally never cooked pork kaldereta because I always thought kaldereta are best cooked with goat, beef ect. This is my first attempt to use pork for my caldereta. I have chosen the tail part I thought the bones and tails of the hog would do best for my version of pork kaldereta. To give a little sweetsour taste we Pinoy have come to love I added a can of pineapple juice. The resultant dish was great and was really enjoyed by the family. Here is the recipe Ingredients: 1 kilo pork with bones and skin, cut into serving pieces 2 medium size red/green bell pepper, cut into wedges 2 medium size potato, cut into wedges 1 small can liver spread 1/2 cup grated cheddar cheese 1/2 tsp. peppercorns, crushed 2 medium size onion, chopped 1/2 head garlic, chopped 1 cup pineapple juice 1/2 cup cornstarch 1 cup tomato sauce 1/2 tsp hot sauce 2- 3 pcs. siling labuyo 3 bay leaf cooking oil n a large saucepan put pork add enough water to cover meat, boilquickly for 2-3 minutes. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside. Using same saucepan, saut garlic and onion, add meat and saut for another 2-3 minutes. Add tomato sauce, hot sauce and stir cookfor 3-5 minutes. Add in pineapple juice, 6-8 cups of water, groundpeppercorns and bay leaf bring to a boil and simmer for 3045 minutes or until pork are tender, add more water as necessary Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes. Add bell pepper and season with salt to taste, cook for another 2-3 minutes. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken. Serve hot.

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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.

stimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice. Adobo Ingredients:

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1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water

Adobo Cooking Instructions: In a big sauce pan or wok, heat 2 tablespoons of oil then saut the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Adobo Cooking Tips: You have the option to add crushed ginger to the onions and garlic when sauting. Ginger adds a unique flavor to your pork/chicken adobo.

Filipino Leche Flan Recipe


Preparation time: 30 minutes Estimated cooking time: 1 hour Leche Flan Ingredients: 1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For the caramel: y 1 cup sugar y 3/4 cup water

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Leche Flan Cooking Instructions:

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In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.