" Leche Flan Puto "


Ingredients:


325 grams condensed milk

4 egg, yolks only

1 cup flour

1 tablespoons baking powder

130 grams milk

20 grams water

1 egg

1 tablespoons butter, melted and cooled

1 pinch salt

1/2 cup sugar








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"Puto Palitaw"

Ingredients:


1/4 cup sesame seeds

1/2 cup sugar

2 cups glutinous rice flour

1 cup water

1 cup grated mature coconut

water for boiling













"No-bake oreo dessert"


1 pkg Oreos
½ stick butter
One 8 ounce pkg cream cheese – softened
2 small pkg INSTANT vanilla instant pudding or 1 large package – note: do not make the pudding AND use the milk below.  Only add the 3 cups in these directions.
One 8 ounce container of Cool Whip
3 cups milk 
1 cup sugar




"Igado"


Ingredients

·1 tablespoon canola oil
·1 small red bell pepper, cored, seeded, and sliced into strips
·1 onion, peeled and sliced thinly
·4 garlic, peeled and minced
·½ cup vinegar
·¼ cup soy sauce
·1 cup water
·½ teaspoon pepper corns, cracked
·2 bay leaves
·1-pound beef liver, cut into ½ inch strips
·½ cup frozen green peas, thawed
·Salt to taste











PANCIT


Ingredients

  • 1 lb pancit bihon Rice Noodles
  • 1/2 lb. pork cut into small thin slices
  • 1/2 lb. chicken cooked, deboned, and cut into thin slices
  • 1/8 lb. pea pods or snow pea
  • 1 cup carrot
  • 1/2 small cabbage chopped
  • 1 cup celery leaves chopped finely
  • 1 medium sized onion chopped
  • 1/2 tbsp garlic minced
  • 1 pc chicken cube
  • 5 tbsp soy sauce
  • 3 to 4 cups water



  • "BOPIS "

  • 2 pounds minced pork lungs (or hearts)
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 large carrot, peeled and minced
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 4 Thai chili peppers, stemmed and chopped



"Fruit graham cake"


Ingredients:

·2 cans (15 ounces each) all-purpose cream
·1 can (14 ounces) condensed milk, very cold
·18 pieces’ graham crackers
·1 can (30 ounces) fruit cocktail, drained well










Chicken adobo


Ingredients

  • 2 lbs chicken cut into serving pieces
  • 3 pieces dried bay leaves
  • 8 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • 5 cloves garlic crushed
  • 1 1/2 cups water
  • 3 tablespoons cooking oil
  • 1 teaspoon sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon whole peppercorn

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Procedure:


-Combine the egg yolks and condensed milk in a small bowl. Set aside. 

-In a separate bowl, combine flour, baking powder, sugar, milk, egg, butter, and salt. Set aside. 

-Lightly grease puto molds with melted butter. Pour leche flan mixture into puto molds until 1/3 full, and steam for 5 minutes until set but not fully cooked through. 

-Pour the puto mixture over the leche flan mixture and steam for 10 more minutes. 

-Let the leche flan puto cool for 10 minutes before unmolding. Serve.




  • Procedure:

  • To get the perfect chewy texture, you need the right ratio of glutinous rice flour and water. Not enough liquid and the cakes will be hard to chew. Too much and the patties will be hard to form.
  •  I find 1 cup of water to 2 cups of flour yields the best texture for my taste. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth dough. The consistency you’re looking for is like that of soft, pliable putty.
  • For more uniform size, use a small scoop to portion out the dough and use the palm of your hands to roll each portion into a ball and then flatten into an oval shape about 1/4 thick.
  • If the dough is sticking, wet hands in between shaping.
  • Once the patties rise to the surface, use a slotted spoon to remove them from the water right away to keep from over-cooking. Drain well.
  • Let them cool just enough to touch and begin rolling in grated coconut as they coat better when still warm.
  • Roll the patties immediately in coconut but sprinkle the sugar-sesame mixture when you’re ready to serve as the sugar tends to dissolve over time. Or you can serve it on the side and allow the guests to sweeten the cakes as they like


    • Procedures:
    • Crush Oreos and place in a 9×13 pan - saving a few for topping
    • Pour melted butter over Oreos
    • In a large bowl, mix pudding & milk together until it thickens. Add softened cream cheese, and sugar and mix well. 
    • Fold Cool Whip into pudding mixture and spread over Oreos
    • Sprinkle remaining crushed Oreos on top.
    • Chill for 2-3 hours for best results










    • Heat the cooking pot and pour-in the cooking oil.
    • When the oil is hot enough, sauté the garlic and onions.
    • Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
    • Pour-in the soy sauce and water then simmer until the pork is tender.
    • Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.
    • Add the pig’s liver and vinegar then simmer for another 10 minutes.
    • Put-in the carrots and simmer for 3 minutes.
    • Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.
    • Transfer to a serving plate then serve.
    • Share and Enjoy!




    • In a large pot, Saute the garlic and onion
    • Add the pork and chicken then let cook for 2 minutes
    • Add the chicken cube and water then simmer for 15 minutes
    • Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
    • Remove all the ingredients in the pot except for the liquid and set them aside
    • In the pot with the liquid in, add the soy sauce and mix well
    • Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
    • Put-in the vegetables and meat that were previously cooked and simmer for a minute or two
    • Serve hot. Share and enjoy












    • In a bowl, combine minced pork lung (or bopis mix), vinegar, and salt. Marinate for about 10  minutes.
    • In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
    • Add fish sauce.
    • Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for about 20 to 30 minutes or until liquid is mostly absorb and meat begins to sizzle.
    • Add carrots, bell peppers, and chili peppers. Continue to cook for about 2 to 3 minutes or until vegetables are tender-crisp



















  • in a large bowl, whip chilled all purpose cream
  • add condensed milk and mix until mixture is homogenous
  • chill the mixture for 10 minutes
  • puree the mango
  • mix the mango puree into the mixture
  • start the layering: bottom layer must be the mixture.
  • alternate the mixture and the graham crackers
  • grate cheese in one layer of mixture
  • top the graham cake with cream.
  • chill the cake on the fridge for 4 hrs (so graham crackers will absorb some of the cream)
  • after chilling, store in the freezer.
  • optional: decorate the top with mango slices, crushed grahams &/or grated cheese


    • Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
    • Heat a cooking pot. Pour cooking oil.
    • When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
    • Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
    • Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
    • Add vinegar. Stir and cook for 10 minutes.
    • Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!