RECIPES

NO BAKE YUMMIES
CREMA DE FRUITA REFRIGERATED CAKE

1 pack (250ml) all purpose cream

1 cup condensed milk
1 pack (250g) graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:

2 packs unflavored gelatin
Fruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham
crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover
with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then
cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical
fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again
until gelatin is set.

STEAMED CASSAVA CAKE with Shredded coconut

1/2 cup shredded fresh coconut

1/8 tsp salt
1 3/4 cups grated Cassava (Tapioca)
1/2 cup sugar
1/2 cup coconut milk
1/4 cup water
2 tablespoons potato or cornstarch
Pinch of salt
3-4 pandan leaves, cut into 4-5" lengths
1 banana leaf (optional)
Water, for boiling

Cooking Process:
Heat up the water in a wok/pot big enough for a 6.5" square pan.
Combine the shredded coconut with 1/8 teaspoon salt in a stainless steel dish and steam for 3-4 minutes.
Set aside to cool.
Use a food processor to mix the grated cassava, sugar, coconut milk, water, potato starch and pinch of
salt until well mixed, about 30-45 seconds.
Pour the mixture into a 6.5" square pan. Level the top of the mixture with the base of a spoon. Layer the
pandan leaves flat on top of the mixture. Steam the cassava mixture for 35-40 minutes on medium heat.
Remove the pan from the streaming tray when it is done. Let it cool completely before cutting. Cut into
small squares and toss with the shredded coconut before serving.

STEAMED BANANA CAKE/MUFFINS

2 Eggs
1/2 cup sugar
2 ripe bananas, mashed (200g)
1 cup Self-raising Flour
1/8 tsp Baking Soda
1/3 cup oil (any flavorless oil)

Steps:

Sift together self-raising flour and baking soda, set aside.

In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
Mix in mashed bananas, beat till well combined.
Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
Pour Batter into muffin pan, lined with muffin cups.
Steam over high heat for 15mins or till an inserted skewer comes out clean.
Verdict?
it is sooooooo good! u MUST try it! + it is easy to make healthier and they store very well. As u can just
throw them into the fridge, before consumption, heat them in the steamer for a couple of mins, and u get
hot, soft and fluffy cake!
Make 6 big banana muffins

Note: Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine
1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

GRAHAM REFRIGERATED CAKE

1 pack 200 grams Graham Crackers

1 cup condensed milk
1 pack all purpose cream
1 cup grapes, halved
1 to 2 cups kiwi, sliced thinly
1 to 2 cups crushed Graham crackers

In a bowl, mix the all-purpose cream and condensed milk then set aside.

In a rectangular deep tray, lay some Graham crackers down. Fill in the gaps with crushed Graham
crackers. Add milk/cream mixture on top of the laid Graham crackers and spread evenly until all crackers
are covered completely.
Top with some kiwi fruits.

Add another layer of Graham crackers and crushed Graham crackers and repeat the procedure.

Now, do the third layer of graham crackers and repeat the procedure this time adding kiwi and grapes at
the topmost layer. You can also top the cream parts up with crushed Grahams or opt to completely fill the
top layer with fruits.

Cover tray with clingy plastic or cellophane and put Graham refrigerated cake in the freezer for about an
hour or two and let thaw before serving.

CATHEDRAL LOG CAKE

1 cup (6 ounces) semisweet chocolate chips

2 tablespoons butter
1 egg, lightly beaten
3 cups pastel miniature marshmallows
1/2 cup chopped pecans or walnuts (optional)
1 cup flaked coconut

In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small
amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let
cool for 15 minutes. Gently stir in marshmallows and nuts.
Chill for 30 minutes.

On a sheet of waxed paper, shape dough into a 1-1/2" diameter log.

Place coconut on another sheet of waxed paper. Gently roll log over
coconut to coat sides. Wrap up tightly, twisting ends to seal.Freeze for 4 hours or overnight.

Remove waxed paper. Cut into 1/4" slices. Store in an airtight container in the refrigerator.

Yield: about 5 dozen.

Note: You can also roll the log in chopped nuts to coat the sides as well in lieu of coconut flakes!

CHOCOLATE TRUFFLES

You'll need:

3 cups of semi sweet chocolate chips

1 can sweetened condensed milk
1 tsp vanilla extract

For the decoration:

1 1/2 cups coconut flakes
1 1/2 chopped peanuts
1 1/2 chocolate sprinkles
60 mini cake liners (optional)

Put chocolate chips in a bowl and place on a double boiler to melt slowly on medium heat. Stir until
chocolate is liquidy.

Add sweetened condensed milk to melted chocolate chips then add the vanilla extract. Mix well and make
sure everything is well combined.

Place mixture inside the refrigerator for 2 hours.

After 2 hours, grab a spoonful of the mixture and using your hand, shape it into a ball then just roll it into
any or each of the decorative ingredients. Place on a mini cake liner (optional).

STEAMED MOIST CHOCOLATE CAKE

For Cake :
3/4 cup butter
1 cup caster sugar
1 cup full cream evaporated milk
2 eggs, slightly beaten
3/4 cup plain flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp of rum (optional)

Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.Stir over
low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the
eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for
brownie)
4. Heat up the steamer.
5. Lined and greased a 8 or 9 inch round baking pan.
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan
loosely with a piece of aluminium foil.
7. Cover the steamer and steam over medium heat for 55 mins or until skewer came out clean.
8. Cool the cake in pan before turning out for further decoration.

For Frosting :
1 cup chocolate chips
1/2 cup milk

Method :
1. Double boil the chocolate and milk until chocolate is melted.
2. Pour slowly and evenly onto the cake and chill the cake.

NO-BAKE BLUEBERRY CHEESECAKE

Crust:
1 1/2 cups crushed graham cracker
1/4 cup walnuts or mixed nuts
1 tablespoon sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder
1 teaspoon lemon juice(optional)

Cheesecake Filling:
1 cup cream cheese
1 cup whipping cream or all-purpose cream
1/2 cup sugar
1 teaspoon vanilla extract

Toppings:
1 can Blueberry pie filling(optional)

Procedures:
Part 1
1. Put mixed nuts in a blender or food processor and blend until finely crushed.
2. In a mixing bowl, combine crushed graham, crushed nuts cinnamon powder, lemon juice, sugar and
butter then mix until well combined.
2. Mixture should be moist, add more butter if too dry.
3. In a 9-inch pan, spread and press down the crust mixture up to 1-inch bottom thick and 2-inch up the
side.
4. Refrigerate for at least 10 minutes.

Part 2
1. In a bowl, mix cream cheese until smooth then slowly add sugar and vanilla. Mix until well blended.
2. In a separate bowl, combine whipping cream and sugar until smooth. Mix until well blended.
3. Combine cream cheese mixture and whipping cream mixture. Mix well.

Part 3
1. Pour and spread evenly the filling into the crust. Smooth the top using rubber spatula and tap the pan
to release some air bubbles.
2. Cover and refrigerate for at least 3 hours or until firm.
3. Top with blueberry pie filling or just plain. Serve Chilled.

Note:
1. You may also use other pie fillings like cherry or strawberry.

PEACH CREAM PIE

2 tablespoons butter, melted

1 small pack graham crackers, crushed
or 1 1/2 cups crushed graham crackers
1 can peaches in heavy syrup, sliced
1 cup all-purpose cream
2 tablespoons sugar
1 teaspoon unflavored gelatin,
dissolved in 2 teaspoons water

1 Melt the butter and mix with crushed graham crackers. Press onto the bottom of a pie plate and cool.
Set aside.

2 Purée half of the peaches in a blender. In another bowl, whip the cream together with sugar, dissolved
gelatin, and blended peaches until stiff .

3 Pour the mixture onto the formed pie crust; keep in the fridge until cool and set. Top with more sliced
peaches before serving.

MANGO FLOAT

Graham crackers
1 cup crushed graham crackers
1 pack all-purpose cream
1 can condensed milk
3 pieces of ripe mangoes(over ripe is best), thinly sliced
a square or rectangular dish or container

Procedure:
1. In a separate bowl, mix condensed milk and all purpose cream until well blended.
2..Place and fill the bottom of the dish with graham crackers. You can break the crackers or you can lay it
whole..
3. When the bottom of the dish, is already filled, spread around 1/3 of the milk mixture on top of the
crackers. Use a spoon to spread evenly.
4. Place some mango slices on top after milk mixture has been spread evenly. .
5..Repeat the steps 2,3 and 4. until you have 3 levels..
6.. The top layer should be the slices of mangoes covered with crushed graham crackers..
7. Cover container with tin foil and put in the freezer for an hour or so.
8. Slice and serve.

HOMEMADE MUNCHKINS

10 packs of individual wrapped Graham crackers

1 can (14oz)condensed milk
1 cup desiccated coconut

Directions:
Crush Graham crackers into pulp.
Mix crushed Graham crackers with the condensed milk. Blend thoroughly.
Take a little from the mixture and roll into balls.
Dip the munchkins into desiccated coconut.

Note:
*** You can also add/place nuts/marshmallow at the center of the munchkins to add some twist and make
it more fun.
*** Aside from Graham cookies, you could also use cookies and cream or any chocolate cookies

NO BAKE OREO CHEESECAKE

24 oreo cookies divided into 3 sets of 8

2 tbsp melted butter
5 inch springform pan or any round container
1 pack (250ml) whipping cream, chilled
1 pack (100 grams) cream cheese, at room temperature
3 tbsp confectioner's sugar
1/4 tspn vanilla extract

1. Put 8 pcs of oreo cookies in a mixing bowl and crush them using something like a meat
tenderizer...until very fine and crumbly.

2. Add in melted butter and mix thoroughly.

3. Place mixture in a round container (preferably a 5 inch spring form) and flatten using a spatula.

4. In a separate mixing bowl, place whipping cream and beat, using an electric mixer, for 3 to 5 minutes
or until it doubles in volume.

5. In another mixing bowl, put together cream cheese, confectioner's sugar and vanilla extract in that
order. Beat until a nice cream forms. Add the whipping cream mixture and then beat together for 3 to 5
minutes.

6. Using your hands, break the 2nd set of oreo cookies (8 pcs.) into tiny bits and add them to the whip
cream and cheese cream mixture. Using a spatula, fold and mix everything together until nicely
combined.

7. Add the cream mixture on top of the crushed oreas in the round container and build it up until you
reach the top. Flatten using your spatula.

8. Top it off with some oreo cookie chunks or decorate it the way you want it.

9. Put in the fridge to chill or in the freezer until set to give you a kind of an ice cream texture.

ROCKY ROAD - a no bake, no cook chocolate dessert

250 g. of dark chocolate

1/3 c. of heavy cream
3/4 c. of mini marshmallows
3/4 c. of toasted nuts, roughly chopped

Line a 8″x8″ pan with non-stick paper.

Cut the chocolate into small pieces. Put in a mixing (microwaveable) bowl. Pour in the cream. Heat on
HIGH for 2 to 3 minutes (wattage of microwave ovens differs) or just until the chocolate softens and the
cream starts to come to a simmer.

Mix the chocolate and cream until the chocolate completely melts.

Make sure there are no solid chocolate bits.

Add the mini marshmallows and nuts to the chocolate.

Fold to coat all the marshmallows and nuts with chocolate.

Pour into the prepared pan.

Chill for several hours (overnight is best) until the fudge is firm enough to cut.

Cut into 16 squares or 12 bars.

Quick notes
You can use walnuts and pecans; or you can substitute whatever nuts you prefer.

Preparation time: 10 minute(s)

CARAMELIZED BANANA

2 tablespoons unsalted butter

3/4 cup brown sugar
3 bananas(fruit or saba), thinly sliced
1/2 cup half-and-half
1/2 teaspoon vanilla extract

1.
In a large skillet melt the butter and the sugar. Add the banana slices, saute for two to four minutes or
until golden brown. Using a slotted spoon place the bananas in four serving dishes, reserving the
remaining butter mixture in the pan.
2.
Add the half-and-half to the butter mixture and simmer for 4-6 minutes until thickened. Remove from the
heat and stir in the vanilla.
3.
Pour the sauce over the bananas and serve immediately. Serve these caramelized bananas on their own
or on top of a bowl of vanilla ice cream.

NO BAKE FRUITY CHEESECAKE

Makes 12-14 servings

Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon

Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can (836 g)DEL MONTE Fiesta Fruit Cocktail, well drained (reserve syrup)

Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan).
Cover and freeze for 30 minutes.

2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and DEL
MONTE Fiesta Fruit Cocktail. Remove from flame and set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar
and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream
until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.

4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of DEL MONTE Fiesta Fruit
Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining DEL MONTE
Fiesta Fruit Cocktail.

BLACK SAMBO

FIRST LAYER
2 envelopes knox gelatin
1 cup cold water
1 cup condensed milk or more according to your taste
1 can all purpose cream (300 ml)
LEVEL 2
2 envelopes knox gelatin
1 cup cold water
1/2 cup cocoa powder
1/2 cup white sugar
1 can evaporated milk (330 ml)

Cooking instructions:
LEVEL 1
1. Sprinkle gelatin on water and dissolve. Cook over low heat with continuous stirring until near-boil.
2. Gradually add condensed milk and stir for 5 mins.
3. Remove from heat and add cream. Stir until cool.
4. Transfer to mold and refrigerate for at least 2 hours or until set.

LEVEL 2
1. Dissolve cocoa powder and sugar in evaporated milk.
2. Sprinkle gelatin on cold water and dissolve. Cook over low heat with continuous stirring until near-boil.
3. Add chocolate mixture and stir for 5 mins.
4. Pour over 1st layer and refrigerate for at least 2 hours or until set.

The biggest no-no in making black sambo is short cutting it. You have to wait for the first layer to set or
else you'll get a marble-y mess. Also, unless you're a vegan, never (ever!) replace gelatin with agar-agar,
it just ruins it. I tried it once and it was horrible. It was all crumbly and chewy and the layers just slipped of
each other.

PEANUT BUTTER CHEESECAKE

Ingredients:

For the crust:

• ¼ cup sugar
• 1 pack graham crackers crushed
• ¼ cup melted butter

For the filling:

• 1 pack of softened cream cheese
• 1 cup of whipped cream
• 1 cup of peanut butter
• 1 can of condensed milk
• Fruits/Nuts (optional)

Procedures:

1. For the crust, mix the crushed graham crackers, sugar, and melted butter in a bowl.

2. After mixing, spread and press the mixture onto the bottom and one inch up the sides of the glass pan
and refrigerate.

3. For the filling, combine the cream cheese, whipped cream, and condensed milk. Beat well until you get
the smooth consistency.
4. Add the peanut butter and mix again.

5. Get the crust out of the refrigerator and fill it with the cheesecake mixture.

6. Top it off with your desired fruits or nuts.

7. Chill for about 5-7

NO-BAKE MANGO CHEESECAKE

500g/18oz mango pulp, diced

500g/18oz cream cheese
½ cup/125g/4oz sugar
7 tablespoons warm water
1 tablespoon gelatine
300ml/10fl oz fresh cream
1 cup biscuits (any unsalted variety, digestive biscuits go well)
75g/3oz plain unsalted butter

Method

Blend biscuits in a food processor and mix in melted butter.

Press into the bottom of the cheesecake tin.
Place in the freezer compartment while you work with the rest of the ingredients, so that the base is firm.
Process cream cheese and sugar in the food processor until smooth,.
Mix the gelatine with warm water and allow to cool.
Add cream to mango cheese mixture and blend for less than a minute. To avoid curdling, make sure the
cream is chilled.
Add cooled gelatine mix and blend for about 40 seconds.
Fold in remaining mango dices into mixture.
Pour over biscuit base and refrigerate covered in the fridge. Generally, it is ready to serve in 5 – 6 hours.
Decorate with mango pieces and serve.

CROWN JEWEL GULAMAN

1 Package strawberry jelly powder

1 Package kiwi jelly powder
3 Cups boiling water
1 Package lady fingers
1 Tub (500 ml) Cool Whipped Topping

Prepare strawberry and lime jelly powder separately in 1 1/2 cup of boiling water each.
Cover and chill until set, about an hour.

Cut jelly into 1/2 inch cube.

Trim length of one end of each lady finger to fit the pan.

Line the sides of 9 inch springform pan with cut lady fingers.

Fold whipped topping into strawberry and kiwi jelly. Mix well. Carefully spoon mixture into pan.

Smoothen top evenly with spatula. Top with fresh strawberry and sliced kiwi.
Chill until firm, about 4 hours or overnight.
Tips :Do not add fresh kiwi to jelly as it will not set.

STEAMED CASSAVA CAKE

Ingredients....
4 cups grated cassava
2 cups coconut cream or coconut milk
1/4 cup sweet macapuno
Banana leaves

For toppings
1/2 cup condensed milk mixed with 3 tbsp macapuno
melted butter
grated cheese

In a bowl, mix thoroughly coconut milk and macapuno. Pour in grated cassava.
Mix all ingredients until a creamy consistency is achieved.
Pre-heat steamer while preparing a round baking tray lined with banana leaves.
Pour cassava mixture into the baking tray, making sure the tray is not filled to the brim.
Cover tray with banana leaves and steam for 35 minutes. To test if cassava is already cooked, insert a
knife or toothpick and when it comes out clean, then cassava is done.
Pat dry if there is water on the surface of the cassava and brush with melted butter...spread
macapuno/condensed milk mix evenly on top and then sprinkle with grated cheese.
Cover cassava tray again and steam for another 3 minutes or until cheese has melted.
Transfer to a serving tray, slice into serving pieces and serve.

CHOCOLATE CAKE cooked in a RICE COOKER

1 and 1/2 cups Sugar
250 Grams Butter, use margarine if you prefer
1 teaspoon Vanilla Essence, Use vanilla sugar if vanilla essence is unavailable
3 large Eggs
2 cups All Purpose Flour
1 cup Cocoa Powder
1 teaspoon Baking Powder
a dash of Salt
1 and 1/2 cups Milk

Method
Sift all the dry ingredients into a large bowl and put aside.
Add the sugar into a large mixing bowl.
Soften the Butter, over low heat stirring while constantly
Add the butter to the sugar and whisk until the sugar dissolves
Add eggs and whisk until it is fluffy
Add vanilla essence or vanilla sugar
Add in all the dry ingredients while whisking the whole time.
Add milk and mix until smooth
Grease the sides and bottom of the rice cooker, (here is a little tip, use butter, it enhances the flavor of the
cake).
Pour the mixture into the rice cooker. Press start and you are good to go.
To check if cake is cook, insert a toothpick and if it comes out clean, then it's done.
To remove the cake from the cooker, just run a thin knife around the edges of the rice cooker to loosen
the cake then place a platter on the top and turn it upside down.

Chocolate Topping
Ingredients:

500 grams cooking chocolate

1 cup cooking cream or whipping cream
50 grams of unsalted butter

Method.
You will need a bowl that fits snugly over the top of your pot.
Break the chocolate into small pieces, toss it into a small bowl.
Put a pot of water to boil and put the bowl with the chocolate over the pot.(Optimally your bowl would fit
halfway inside the pot, the bowl touching the hot water, but not touching the bottom of the pot)
when the chocolate softens add in the butter and cream, stir well.

If there are lumps of chocolate, remove the bowl from the top of the pot and reboil the water. Put the bowl
back on top of the pot and stir until the chocolate topping is smooth,
Pour the topping on top of the cake while the topping is still warm, so it can mold itself to the cake.

HOMEMADE NO-BAKE TIRAMISU

3 packs store bought Lady Fingers “Broas”

2 cups strong warm coffee + 2 tbsp. sugar
1 (8oz) cream cheese, at room temp.
3 (250ml) nestle all purpose cream
1/3 cup sweetened condensed milk
pinch of salt, (optional)
2 tbsp. cocoa powder, for dusting

In a mixing bowl combine cream cheese, chilled nestle cream, sweetened condensed milk and a pinch of
salt.
Whisk until smooth and well combined, refrigerate until needed.
Meanwhile, mix a strong coffee powder in warm water and add less sugar than you usually put on your
regular coffee and stir until sugar dissolve, set aside.
Prepare a 7×11 baking dish or any available glass dish you have.

To assemble:

Dip the lady fingers into the coffee just enough to wet, do not soak them.
Arrange coffee dipped lady fingers in the bottom of your baking dish until fully covered.
Spoon 1/3 part of your cream mixture over the lady fingers and spread evenly.
Repeat process with other remaining 2 layers until done and ended with cream mixture on top.
Dust evenly with cocoa powder on top and top with shaved or chopped chocolate for decoration if using.
Refrigerate for about 4 hours or overnight to make the cake layer becomes firm and easy to slice.
Serve and enjoy!

NO BAKE CHOCOLATE ECLAIR

Cake

1 (1 lb) box graham cracker

2 (3) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed

Frosting

3 cups confectioners' sugar

1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract
Directions:
Line bottom of a 9x13 pan with whole graham crackers.

Using electric mixer, mix pudding with milk.

Beat at medium speed for 2 minutes.

Fold in whipped topping.

Pour half the pudding mixture over crackers.

Place another layer of whole graham crackers.

Pour remaining half of pudding mixture over top.

Cover with another layer of whole graham crackers.

Spread frosting on top.

For Frosting:

Blend together sugar and cocoa.

Add butter and milk, mixing well.

Add corn syrup and vanilla and stir until creamy.

Refrigerate cake for 24 hours before serving.

NO BAKE CHEESE CAKE

1 graham cracker crust

2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
Directions:

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well
blended.

2. In a clean chilled bowl, beat the whipping cream until soft peaks form.

3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

STEAMED BANANA CAKE/MUFFINS

2 Eggs
1/2 cup sugar
2 ripe bananas, mashed (200g)
1 cup Self-raising Flour
1/8 tsp Baking Soda
1/3 cup oil (any flavorless oil)

Steps:

Sift together self-raising flour and baking soda, set aside.

In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
Mix in mashed bananas, beat till well combined.
Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
Pour Batter into muffin pan, lined with muffin cups.
Steam over high heat for 15mins or till an inserted skewer comes out clean.
Verdict?
it is sooooooo good! u MUST try it! + it is easy to make healthier and they store very well. As u can just
throw them into the fridge, before consumption, heat them in the steamer for a couple of mins, and u get
hot, soft and fluffy cake!
Make 6 big banana muffins

Note: Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine
1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Notes: Ribbon Stage is a cooking term used to measure how well egg yolk and sugar are beaten
together... meaning that when you lift the whisk over the mixture the batter should fall slowly forming a
ribbon that will hold it's shape for a few minutes

SALADS
SWEET MACARONI SALAD

2 cups elbow macaroni

1 pack 250g all purpose cream
1/2 cup condensed milk or to taste
1/4 cup mayonnaise
1 cup canned pineapple tidbits
1 cup Nata de coco sliced
1/2 cup raisins
1/2 cup grated carrots
1/2 cup grated celery
1/2 cup grated cheese (or as desired)

Cook the elbow macaroni as directed in the package. rinse with water and let cool.

After the macaroni has cooled down, add the other ingredients and mix well.

Keep refrigerated before serving.

FRUIT SALAD with buco

1 pack all purpose cream

1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
3 cups shredded young coconut
1 bottle nata de coco (optional)

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated
cheese if you want.

POTATO SALAD

8 medium potatoes
5 hardboiled eggs – (save two for garnish)
1 medium sweet onion – diced
2-3 green onions – chopped or diced
2 stalks of celery – chopped or diced
½ cup canned olives – green and black, sliced (save a few for garnish)
1 cup mayonnaise
1 TBSP sweet pickle relish
1 or 2 dill pickles, diced or chopped
1 tsp yellow mustard
2-3 TBSP honey mustard or honey mustard salad dressing
Salt / Pepper to taste
Paprika for garnish / color
Peel and cut up the potatoes, letting them sit in a bowl of lightly salted water during preparation. Rinse
several times and place into deep pan, cover with water. Bring to a simmer or low boil on medium heat
until potatoes are cooked, but not mushy, between 10 – 15 minutes.
While the potatoes are cooking, make the dressing. In a separate, medium bowl combine the
mayonnaise, mustard, honey mustard, pickle relish, diced dill pickles, celery, sweet and green onions,
and salt/pepper. Taste this mixture (use a clean spoon, not your fingers, please!)
When the potatoes are fork tender, drain and rinse with cool water to stop the cooking process. When
cool enough to handle, place potatoes in a large bowl. Peel and cut up the hard boiled eggs (reserving
two). Add these to potato mixture.
When you are satisfied with the tastes of the dressing fold it into the potato and eggs. To do this, slide
your spoon or spatula down the side of the bowl and then scoop the potatoes to the center. Turn the bowl
a little after each scoop. Doing this prevents the spoon from mashing the potatoes.
Cover tightly and refrigerate. It’s best if the flavors have several hours to blend.
Just before serving, add slices of eggs or olives for garnish and sprinkle with paprika for color, if desired.
Enjoy!

BUKO PANDAN DESSERT:

2 cups shredded young coconut (buko)

1 pack (110ml) all purpose cream
1/2 cup condensed milk
2 tspn pandan essence
1 box pandan gulaman/jelly
1/4 cup uncooked mini Sago Pearls
3 cups coconut water or plain water to cook gulaman
1/2 cup shredded cheddar cheese

~ In a small saucepan, bring water to boil and pour in uncooked mini Sago Pearls, simmer for 10 minutes.
Once the Sago Pearls are cooked, pour the contents of the saucepan through a sieve to strain out the hot
water. Place sieve under your kitchen tap to lightly rinse the Sago Pearls with cold water then completely
drain and let it cool.

~ Cook Pandan Gulaman/Jelly as instructed in the packet directions, let it cool/set completely before
cutting the jelly into bite size cubes.

~ In a big mixing bowl, place Buko (shredded young coconut) and cooked mini sago then add in the all
purpose cream.

~ Pour in condensed milk and Pandan essence. Combine the mixture well by stirring it with a ladle a few
times to make sure that the Pandan essence is well dispersed. Into the bowl add the cubed Pandan
Gulaman/Jelly.

~ Stir your Buko Pandan Salad a couple of times to gently combine your Pandan Gulaman/Jelly. Cover
the bowl with a lid/clingwrap and refrigerate overnight. Top with shredded cheddar cheese and serve this
it chilled.

BUKO SALAD

3 cups shredded young coconuts meat

1 cup condensed milk (or 1 can if you want it sweeter)
1 pack All purpose cream (250 ml)
100 grams cheese, shreded
340 grams Nata de coco , drained
1 can fruit cocktail , drained

Mix thoroughly all ingredients in a large bowl and refrigerate:D

CHICKEN MACARONI SALAD

1/2 kilo elbow macaroni

1 to 2 pcs medium sized carrots finely diced or grated
2 cups chicken breast, boiled and shredded
500 ml low fat mayonnaise
1 can (836 g) pineapple chunks or tidbits, drained
1 big white onion, finely chopped
1/2 cup sweet pickle relish or to taste
3 hardboiled eggs, sliced to garnish
1 cup diced or grated cheddar cheese
1 cup raisins
salt and pepper to taste

Cook macaroni noodles according to package cooking instructions.

Combine all ingredients in a big bowl, mix well while adding salt and pepper to taste. Garnish with sliced
hard boiled eggs and keep refrigerated before serving.

SPECIAL FRUIT SALAD

1 pack all purpose cream

1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
1 can mandarin oranges, drained
1 bottle nata de coco (optional)
1 cup kaong

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated
cheese and ground nuts if you want.

BUKO PANDAN DESSERT:

2 cups shredded young coconut (buko)

1 pack (110ml) all purpose cream
1/2 cup condensed milk
2 tspn pandan essence
1 box pandan gulaman/jelly
1/4 cup uncooked mini Sago Pearls
3 cups coconut water or plain water to cook gulaman
1/2 cup shredded cheddar cheese

~ In a small saucepan, bring water to boil and pour in uncooked mini Sago Pearls, simmer for 10 minutes.
Once the Sago Pearls are cooked, pour the contents of the saucepan through a sieve to strain out the hot
water. Place sieve under your kitchen tap to lightly rinse the Sago Pearls with cold water then completely
drain and let it cool.

~ Cook Pandan Gulaman/Jelly as instructed in the packet directions, let it cool/set completely before
cutting the jelly into bite size cubes.

~ In a big mixing bowl, place Buko (shredded young coconut) and cooked mini sago then add in the all
purpose cream.
~ Pour in condensed milk and Pandan essence. Combine the mixture well by stirring it with a ladle a few
times to make sure that the Pandan essence is well dispersed. Into the bowl add the cubed Pandan
Gulaman/Jelly.

~ Stir your Buko Pandan Salad a couple of times to gently combine your Pandan Gulaman/Jelly. Cover
the bowl with a lid/clingwrap and refrigerate overnight. Top with shredded cheddar cheese and serve
chilled.

FRESH FRUIT SALAD DRESSING:

1 cup low-fat plain yogurt

2 teaspoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated fresh lemon rind

Mix everything and add to any fruits of your desire which are cut into bite sizes. Chill before serving

SWEET MACARONI SALAD

2 cups elbow macaroni

1 pack 250g all purpose cream
1/2 cup condensed milk or to taste
1/4 cup mayonnaise
1 cup canned pineapple tidbits
1 cup Nata de coco sliced
1/2 cup raisins
1/2 cup grated carrots
1/2 cup grated celery
1/2 cup grated cheese (or as desired)

Cook the elbow macaroni as directed in the package. rinse with water and let cool.

After the macaroni has cooled down, add the other ingredients and mix well.

Keep refrigerated before serving.

BUKO FRUIT SALAD

10 young coconuts, hulled and meat scored into strings

5-6 lbs tropical or regular fruit cocktail, drained
1 32 oz pineapple chunks, drained
3 cup red kaong, rinsed and drained
4 cups white kaong, rinsed and drained
1-14 oz condensed milk
3 cup heavy cream

To make the salad, combine all the ingredients and adjust the sweetness by varying the amount of
condensed milk. This can also be made with the addition of raisins, canned sliced peaches and pears and
even diced soft cheeses like mild cheddar and Monterrey Jack. You can also add more coconut meat or
sliced apples and whole seedless grapes if you prefer. Really, any fruit is a welcome addition to this
dessert and it is only your preference to a particular fruit that will limit what you can use to make this
dessert. Make sure that you serve this salad really cold.
SPECIAL FRUIT SALAD

1 pack all purpose cream

1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
1 can mandarin oranges, drained
1 bottle nata de coco (optional)
1 cup kaong

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated
cheese and ground nuts if you want.

PORK RECIPES
PORK STEAK w/ ONION AND GRAVY SAUCE

1/2 kilo lean pork, sliced thinly

1/4 cup kalamansi juice
1/2 cup soy sauce
pepper
2 large onions (sliced thinly)
1/2 pack Instant Gravy (dissolved in water)
1 tablespoon butter
half cup water

1. Marinate pork slices for at least 30 minutes.

2.. Put 1 tablespoon of butter in a pan and stir fry the marinated pork slices on medium heat until golden
brown.
3.. Add the onions to the meat and continue stir frying for another 3 minutes.
4. Add water and bring it to a boil then cover pan and simmer for another 30 minutes or until the pork is
tender. Make sure to check it from time to time to avoid the meat from getting dried up. Add water if
needed.
5. Pour the dissolved gravy mix to the meat and onions dish. Make sure that the stove is set on low heat.
Add water as often as needed if the meat is still not that tender. Gravy thickens the longer you cook it.
This dish is best served with baked potatoes or a cup of rice.

LECHON KAWALI

1/2 kg pork belly (liempo, do not cut)

1 tsp white pepper
2 tsp salt
cooking oil for deep frying

Immerse the pork belly meat in a pot of water and boil for about 30 minutes on medium heat.

Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional
step of patting the pork belly skin dried up with a paper towel for extra crispy skin.

Poke the pork with a knife a few times and rub the pepper and salt on the flesh only (not the skin).

Let it cure for 1 hour before deep frying..

Fill up with sufficient oil a large cast iron pan, enough for deep frying. Stay away from using olive oil since
it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent any
splatter.

Deep fry meat until golden brown and crispy.

Let cool a little before slicing. Serve with lechon sarsa.

PORK HAMONADO

A slab of pork with fat

Crushed garlic
½ cup of soy sauce
1 cup of fruit cocktail syrup
Peppercorns
A dash of salt (optional)
1 tbsp sugar (optional)
Spring onion, cut into small ringlets for garnishing (optional)

Drop pork slab into a large saucepan with just enough boiling water to cover and simmer.
Skim the surface until the broth is clear.
Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients.
Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite
literally melts in your mouth.
Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables.
Note:
If you don’t have fruit cocktail syrup, replace it with fruit juice (orange, pineapple, apple or tropical will do)
or just vinegar and probably more sugar.

SWEET AND SOUR PORK

3/4 kg pork fillet (use the best quality you can get, it makes a difference), cut into bite sizes
1/2 cucumber, peeled, cut and seeds scraped off
1 red capsicum, cut into medium pieces
1 green capsicum, cut into medium pieces
1 large onion. quartered
1 can of pineapple chunks (435g), drained
4 cloves minced garlic

Marinade-
1/2 cup Shaoxing Huatiao wine (or 1/4 cup wine + 1/4 cup water)
1/2 cup plain flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 egg (beaten)
1 tablespoon cooking oil
1/4 teaspoon or a pinch of salt

Sauce-
5 tablespoons ketchup
4 tablespoons Shaoxing Huatiao wine
3 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon mango or peach chutney
1 teaspoon Worcestershire Sauce
1/4 teaspoon chilli powder
6 to 8 cups of cooking oil
1 tablespoon cornstarch in 2 tablespoons water (optional)

Method
Clean the pork and cut into small bite sized pieces.

Measure out 1/2 cup of Shaoxing Huatiao wine.

The alcohol would evaporate when the pork is deep fried, but if you would prefer not to use so much wine
in the marinade, do use 1/4 cup water and 1/4 cup wine. The wine tenderizes the meat. So the pork is
ultra tender when marinated in wine for 4 hours or more.
Add all other marinade ingredients one at a time and mix well.

Cover the bowl with cling film and set aside.

Now prepare the sauce.

Add 5 tablespoons of ketchup to a bowl.

Add 3 tablespoons of oyster sauce.
Add 4 tablespoons of Shaoxing Huatiao wine.
Add 2 tablespoons sugar.
Stir one tablespoon of chutney into the sauce.
(optional)
Season with dash of chili powder, and Worcestershire Sauce.

Mix the ingredients for the sauce and set aside.

Heat the cooking oil in a large pot and wait till oil is smoking hot.

Shake off as much marinade as you can, and slide each piece of meat into the oil until golden
brown...then cook the other side. Place in a serving dish and set aside.

Heat a separate large saucepan and add 1 tablespoon of cooking oil.

When the saucepan and oil are hot, add the onions and stir fry for a couple of minutes till they become
fragrant and brown slightly.

Add about 1 tablespoon of minced garlic. Stir fry for a minute.

Add the rest of the vegetables and stir fry for a minute.

Pour the sauce in and stir fry for a minute or two more or until sauce thickens up.

At this point, TASTE the sauce. Every brand of oyster sauce and ketchup taste different. If the sauce is
too sour, add more sugar. If it’s not salty enough, add more oyster sauce.

When the sauce is ready, pour just enough into the cooked pork in the serving dish. Serve and enjoy.

PAKSIW NA LECHON

1 kg leftover lechon, cut into cubes

1 cup sugar cane vinegar
1 tablespoon peppercorns
2 cups lechon sauce
3 bay leaves
4 tbsp soy sauce
4 tbsp brown sugar
1 head medium native garlic, minced
salt and pepper to taste
dash of oregano, parsley or any other spices

Mix all ingredients in a large pot. Broil and simmer for about 1 1/2 to 2 hours.

ADOBO GUAJIRO

8 cloves garlic
3 tbsp annatto oil
2 1/2 cups pork, cut into 1/2 inch cubes
5 tbsp vinegar
salt and pepper to taste
soy sauce to taste
1 cup sigarilyas (winged beans) blanched & sliced

saute garlic in annatto oil until slight brown. Add pork and stir fry until brown. Add vinegar then simmer.
Don't stir until vinegar boils and releases its acidic odor. Add salt, pepper and soy sauce. Continue
simmering until pork is tender. Add sigarilyas. Simmer for a minute. Serve with hot steamed rice.

PORK MENUDO

1/2 kg boneless pork shoulder, sliced to cubes

1/2 cup liver, sliced to cubes
5 tomatoes, finely chopped
2 to 3 cloves garlic, peeled and minced
1 medium sized onion, finely chopped
1/2 cup garbanzo beans
1 medium-sized potato, peeled and cubed
1 medium-sized carrot, peeled and cubed
1/4 cup bell pepper (red, green or both), cubed
1/4 cup raisins
3-4 cups water
2 to 3 tbsps cooking oil
1/2 cup sweetened tomato sauce
salt and pepper to taste

Cooking Process:
In a wide sauce pot, heat oil. Lightly brown potatoes. Remove and set aside.
Saute onions and garlic until translucent and aromatic. Add pork and continue to saute until lightly
browned.
Add tomatoes and continue to cook, occasionally mashing tomatoes with back of spoon, until softened
and juices are released. .
Pour in water. Allow to boil for about 3 to 4 minutes. Cover pot, lower heat and simmer until meat is
tender, around 20 minutes. Stir in tomato sauce.
Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 3 to 5 minutes.
Add liver and bell peppers. Simmer until liver is cooked and sauce has slightly thickened. Season with
salt and pepper to taste.

CRISPY PORK BELLY (Lechon Kawali)

1/2 kg pork belly (liempo, uncut)

2 teaspoons salt and pepper, mixed
cooking oil for deep frying

Boil pork belly meat in a pot of water for about 15-20 minutes on medium heat.

Put pork on a strainer and let it dry for a few minutes. You may pat the pork belly skin with a paper towel
for crispier skin.

Rub the pepper and salt mixture on the meat only and not on the skin. You may poke the meat with knife
on different parts for better absorption of the seasoning.

Let sit for 1 hour or so.

Deep fry meat until golden brown and crispy.

Slice and transfer to a serving platter. Add atsara or ketsup

PORK MENUDO

1/2 kilo pork belly, cut into small cubes

4 pcs regular sized hotdog, cut crosswise into circle
1 medium size red/green bell pepper, cut into squares
1 large size potato, cut into small cubes
1 large size carrot, cut into small cubes
1 cup green peas, pre-cooked
1 medium size onion, chopped
1/2 head garlic, chopped
1/4 cup soy sauce
200 grams tomato sauce
3 tbsp. liver spread
1 tbsp. tomato paste
1/2 cup raisin
2 tsp. sugar
salt and pepper to taste
cooking oil

In a sauce pan sauté garlic and onion, add in the pork and stir cook for 5 minutes.
Add in the soy sauce, tomato sauce and paste, stir cook for another 2 to 3 minutes.
Add a cup of water bring to a boil and simmer for 10 to 15 minutes or until the pork is tender.
Add in the potatoes and carrots and stir cook for 3 to 5 minutes.
Add in liver spread, hotdog, sugar and raisins continue to stir cook for 3 to 5 minutes or until the potatoes
and carrots are cooked and most of the liquid has evaporated.
Add in the green peas and bell pepper, season with salt and pepper to taste.
Serve with hot rice.

PORK ASADO (Char Siew)

1 kilo Pork shoulder with some fat

2 tbsp. dark soy sauce
2 tbsp. catsup
2 tbsp. dry sherry
1 clove garlic, minced
1 1/2 tsp. salt
1 tsp. five-spice powder
1/4 cup brown sugar

1. Cut pork lengthwise into long pieces, 2 1/2" thick.

2. In a medium bowl, combine soy sauce, hoi sin, catsup, sherry, garlic, salt, five-spice powder and brown
sugar. Mix to blend well. Add pork and turn meat to coat well. Cover and refrigerate for 6 hours.
3. Pre-heat oven to 350F. Place pork strips in a rack in a shallow roasting pan. Roast until pork is cooked
thoroughly and tender about 45 minutes - 1 hour. Turning often and basting every 15 minutes with
marinade.
4. For a traditional charred look, brown pork briefly under pre-heated broiler.

ADOBONG BABOY NA TUYO

(Dry Pork Adobo)

1.5 kgs of pork liempo, cut into square

3 tbsp.minced garlic
1/2 cup of soy sauce
1/4 cup of vinegar
1/3 cup of water
2 pcs. bay leaf
1 tbsp. ground peppercorn
1/2 tsp. of white sugar (optional)

Cooking Instructions:
Wash pork, drain and marinate with soy sauce, vinegar, garlic, and ground peppercorn for 1 hour. Add
water and bay leaf, bring to boil to simmer until fat start to render its own oil, fry using its own oil or add
cooking oil if needed. Add sugar and salt to taste. Adobong tuyo is best served with fried rice

BEEF RECIPES

AMPALAYA CON CARNE

1/2 kg beef sirloin

2 cups sliced bitter gourd (ampalaya)
1 medium sized onion, sliced
1 tbsp ginger, julienned
1 tbsp garlic, minced
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch mixed in 2 tbsp water
1 tsp ground black pepper
1/2 cup water
salt to taste
cooking oil

1. Cut and slice beef thinly.

2. Soak sliced ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain, and set
aside.
3. Marinate beef with soy sauce, ground black pepper, cornstarch mixed with water and sesame oil
mixture for half an hour or more.
4. Pan fry the marinated beef until it turns medium dark brown (3 minutes on each side). Set aside.
5. On a separate pan, sauté the garlic, onion, and ginger for 5 minutes or until onion is translucent.
7. Add soaked ampalaya and stir fry for 3 minutes. Then add beef and half cup water, bring to a boil and
simmer for another 5 minutes or until beef is tender.
8. Season with salt and pepper to taste.
9. Transfer to a serving plate and serve immediately.

BEEF BROCCOLI

1/4 kg sirloin sliced into thin strips

1/2 kg broccoli florets cut into bite sizes
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
freshly ground black pepper
1 tbsp cooking oil
1 tsp sesame oil
1 clove garlic, finely minced
1 tsp grated fresh ginger
FOR THE STIR FRY SAUCE
3 tbsp oyster sauce
2 tsp Chinese rice wine (or dry sherry)
2 tspn Chinese black vinegar (or young balsamic vinegar)

1. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes
at room temperature.
2. In another small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. Set a frying pan over high heat and add in the cooking oil. Swirl the oil evenly over the pan and when
hot enough,add the marinated beef and cook each side for 2 to 3 minutes of until golden brown. Do not
overcook or the meat will lose its juiciness. Set aside.
4. Using the same pan, add sesame oil and then add in the garlic and ginger and stir fry for a minute or
two. Then add the cooked beef.
5. Pour in the Stir-fry Sauce and stir to mix. Add broccoli and simmer for 2 minutes. Make sure the
broccoli is half cooked and retain its crunchiness.

BEEF GINILING RECIPE

1/2 kg ground beef

1 1/2 cups potatoes, diced
1 cup carrots, diced
1cup (8 ounces) tomato sauce
6 cloves garlic, crushed
1 medium-sized onion, minced
1 teaspoon granulated sugar
1 piece beef cube
1/2 cup green peas
1/2 cup raisins
Salt and pepper to taste
3 tablespoons cooking oil
1 cup water

Cooking procedure:
Heat a cooking pot and pour-in the cooking oil.
When the oil is hot enough, put-in the garlic and sauté until the color turns light brown.
Add the onions and sauté until the texture becomes translucent.
Put-in the ground beef and cook for 5 minutes.
Add the beef cube, tomato sauce, and water and let boil. Simmer for 20 minutes.
Put the green peas, carrots and potatoes in then stir until every ingredient is properly distributed. Simmer
for 10 to 12 minutes.
Add raisins and sugar then salt, ground black pepper to taste. Stir and mix well..
Transfer to a serving bowl and serve.
Share and enjoy!

BEEF MECHADO

- 1 kilo of beef cut into chunks

-1/8 kilo of pork fat cut into strips
- 4 onions, peeled and quartered
- 5 medium potatoes, quartered (optional: fried)
-1 medium sized carrot, sliced in 1/2″ sections
-2 red bell pepper, sliced
-2 cups beef stock or 2 bouillon cubes dissolved in water
-3 bay leaves (laurel leaves)
-1/4 -cup vinegar
-2 cups tomato sauce or 1/2 cup tomato paste
-1/2 cup soy sauce
-salt & pepper to taste

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock.
Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce

Serve hot with white rice

Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

FILIPINO STYLE BRAISED BEEF SHANKS

2 kgs beef shanks, cut into 1-inch thick pcs

1 medium white onion, chopped
2 medium carrots, sliced into 1/4-inch thick pcs
1 celery stalk, sliced into 1/4-inch thick pcs
1 28-ounce can whole tomatoes in puree
2 tspns crushed dried rosemary
2 tspns sugar
1 tspn salt
2 beef broth cubes
1 bay leaf
1 3-inch cinnamon stick
6 cups water
1 cup garbanzos

In a pan, heat oil and cook beef shanks until brown on both sides. Remove from pan and set aside.

In the same pan, saute onion until translucent. Add carrots and celery and cook until golden brown.

Add tomotoes with puree, rosemary, sugar, salt, beef broth cubes, bay leaf, cinnamon stick and water.

Bring mixture to a boil, stirring to break tomotoes. Return cooked shanks to pan.

Reduce heat to low, cover and simmer for about 2 hours or until beef shanks are fork tender while stirring
occasionally.

Discard bay leaf and cinnamon stick. Add garbanzos and heat through.

PINOY BISTEK

1/2. beef (round, sirloin or tenderloin), sliced 1/4-inch thick

6 tbsp. of kalamansi (key lime) juice
1/2 cup dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging

1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy
skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but
you can skip this step).

2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat
marinate in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat
tastes)

3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just
until tender. Remove from skillet and keep warm.
4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking off the
excess.

5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have to). When
the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef
back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for
another minute or two.

6. Serve immediately with white rice. Enjoy

STIR FRIED BEEF

1/2 kg beef,thinly sliced

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
salt and pepper to taste
11/2 tbsp oyster sauce
2 tbsp cornstarch
1/2 cup cooking oil

1. Marinate beef with 1 tbsp pepper and 1/2 tbsp salt and 1 1/2 tbsp oyster sauce. Mix thoroughly and let
sit for 10 minutes.

2. Add and mix cornstarch to the marinade and make sure it's distributed evenly.

3. While beef is marinating, in a wok with hot cooking oil, fry the red and green pepper for 3 minutes then
set aside.

4. On the same wok, stir fry the marinated beef on high heat. You may need to add 1 cup water for the
beef to cook and soften more. Cook and stir until liquid has evaporated and meat is tender.

5. Transfer to a serving plate and garnish with the fried red and green bell pepper.

BEEF CALDERETA RECIPE

1 lb beef shank, cubed and beef gatil

1/3 cup pickle juice or 2 tbsp pickle relish with 1/2 cup water
4-5 pcs potatoes, quartered
1 whole onion, chopped finely
1 whole carrot, sliced
1/2 tsp dry chilli flakes (or siling labuyo according to taste)
1/2 cup sweet green peas
1 bell pepper, sliced thin
1/4 cup tomato sauce
5 tbsp. grounded peanuts
¼ cup tomato paste
1 small can liver spread
1/4 cup cheese. Grated
1 can garbansos

Boil beef cubes in 1/3 c. pickle juice till tender. include some pickles for added taste. add water as
needed. if pickle juice is unavailable, 2 tbsp pickle relish with 1/2 c. water can be substituted. Kung wala
pareho (pickle juice or pickle relish), marinade beef in 1/4 c. soy sauce and 2 tbsp lemon juice or
kalamansi for 30 mins, add water and boil till tender. Set aside. Do not throw broth.
Fry potato wedges in oil, set aside. Remove some oil.
Saute chopped onions in oil till limp, add beef cubes. add carrots and tomato sauce and saute for another
10 minutes. add beef broth accordingly.
Add a little more broth then add pureed chicken liver spread, slowly stirring. If you are using can liver
spread, dissolve liver spread in some stock before adding.
Add green peas, chilli flakes and bell peppers, cook for another 5 mins. Add potatoes after, season with
salt and pepper and ground peanuts.
lastly add grated cheese and simmer for another 5-10 mins or until sauce has separated from oil (see
picture). If you want the caldereta to be cheesier, lessen the liver mixture and add more cheese instead.

BEEF MORCON

2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece
2 pieces beef cubes dissolved in 3 cups boiling water (beef stock/broth)
1/4 tsp salt
1 piece lemon
1/2 cup soy sauce
1 piece medium sized carrot, cut into long strips
1/2 cup flour
1/2 cup cooking oil
4 pieces hotdogs, cut in half lengthwise
2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces
3 pieces hard boiled eggs, sliced
3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Marinate the beef in soy sauce and lemon juice for at least 1 hour
Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
Place cooking oil in a pan and apply heat
Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours
using ordinary casserole or 30 minutes if a pressure cooker is used)
Optional: Fry the simmered meat for at least 2 minutes
Remove the strings and slice into serving pieces
Place in a serving dish and add the sauce.
Serve hot. Share and enjoy!

FILIPINO BEEFSTEAK

3/4 kilo lean beef, thinly sliced

5 pcs. medium size calamansi
2 large onions, sliced into rings
6 cloves garlic, crushed
ground black pepper
1/4 cup soy sauce
cooking oil
Bistek Cooking Procedure:
In a bowl marinate the thinly sliced lean beef with soy sauce, calamansi, and ground pepper. Leave for at
least 1 hour but not longer than 3 hours. Heat a fry pan. Pour in the oil and let it hot. When oil is hot, cook
the onions rings. When done, take it off the pan and set it aside. In the same frying pan, pan-fry the beef
until it turns to slightly brown. Don’t over fry the beef for it will turn rubbery and very hard to eat.
After frying the beef, set it aside. Put in the garlic to the frying pan and saute the garlic. Add in the
marinade and bring to a boil. When marinade is boiling, add the fried beef and let it simmer for 20-30
minutes or until beef it tender. Add water if necessary. Add some salt and taste if to your desired taste.
Add in the onion rings and serve while hot. Enjoy!

PICA-PICA
LUMPIANG SHANGHAI

1 lb fresh ground beef

1 medium onion, minced
4 cloves garlic, minced
1 medium carrot, shredded
3 sprigs fresh curly parsley, chopped (1 1/2 tbsp. dried)
1/3 cup ketchup
2 tbsp. salt
1 tbsp. black pepper
1/3 tbsp. garlic powder
2 tbsp. flour
2 eggs
Spring Roll Wrappers, approximately 25 pieces

In a bowl, mix all ingredients and 1 beaten egg until flavors are well blended and mixture feels lumpy.
Cover with plastic wrap, set aside or keep refrigerated until ready to wrap. Meanwhile, separate each
spring roll wrapper carefully to avoid tearing. When ready to wrap, keep a small saucer of beaten egg
accessible as this will be used to seal the spring rolls,
To wrap a spring roll, lay a piece of wrapper on a flat surface with one of its corners facing you (like a
diamond shape). Scoop a tablespoonful of the mixture and spread horizontally on the wrapper, about two
inches above the corner facing you about an inch or inch and a half on both sides. Keep the thickness of
the mixtures to about the size of your forefinger. Pick up the bottom corner of the wrapper and fold over.
Press the mixture snug, being careful not to tear the wrapper, and roll until half-way up. Fold the two
sides over and continue rolling up, making sure the rolls are wrapped snug. When about two inches to
top, brush the unfolded part of the wrapper with the beaten egg then roll all the way to the top to seal the
spring roll.
Deep fry until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Serve with
sweet and sour or sweet chili sauce.

Lumpiang Shanghai can be pre-made and stored in the freezer for about a week, and the quality is still as
when the meat was mixed and wrapped the same day. Any busy mom can do this on a weekend and just
thaw a couple "sticks" when everyone is in for a Lumpia Night! Just let it thaw on your kitchen counter or
microwave 20 seconds at a time, until the spring rolls come off from the frozen bundle easily and pat
them dry with a paper towel before dropping into the deep fryer.

SIOMAI RECIPE

500 grams ground pork

100 grams ground shrimps
1 medium carrot, grated
2 small onions, minced
5 cloves of garlic, chopped finely
1/2 Tbsp cilantro, chopped finely
1 pork bullion cube, mashed
1 teasppon of ground black pepper
2 eggs beaten
salt to taste
1 pack of siomai wrapper, plus water to seal the siomai

1. In a bowl, combine all ingredients and mix very well. Let the mixture sit for 30 minutes.

2. Put about a teaspoon of the mixture on a siomai wrapper and place it at the center. Gather all the
corners and seal all edges with water or egg white.

3. Put all the wrapped siomai in a steamer and cook for 40-45 minutes on medium heat.

For the chili sauce:

5 red dried chilis (labuyo),chopped
5 cloves garlic minced
1 tbsp sugar
1 tbsp. cooking oil

On a pan, heat the oil and saute the chopped chilis and garlic until golden brown. Add sugar and cook
until sticky. Add the mixture to your soy sauce dip to make it spicy.

DINAKDAKAN Ilocano Grilled Spicy Pork

For Grilling and boiling:

200 grams Pork ear
800 grams Pork belly
200 grams Pork nape
200 grams Pork tongue
200 grams Pork liver
200 grams Pork intestine (optional grilled or boiled)

For the seasoning:

4 pcs kalamansi (Use Lemon or Lime to substitute)
1/4 cup Coconut Vinegar
2 Chopped onions
4 Chopped chili
4 Stalks Chopped green onion
1 tsp Salt
1 tsp Black Pepper
3 spoon Mayonaise (optional)

1. Grill all the pork ingredients until golden brown.

2. Slice the grilled pork into bite sizes.
3. In a bowl, mix the sliced grilled pork with the rest of the seasoning.
4. Add salt and pepper to taste.
5. Add mayonnaise to make it thick, this is optional.

FRUIT ROLL UPS

1/2 cup cream cheese, softened

2 tbsp white sugar
Fruit cocktail: combination of pineapple bits, apples, banana, etc.
2 pc eggs, beaten
18 pcs medium lumpia wrappers
2 cups Japanese breadcrumbs
PROCEDURE:

1. Mix together cream cheese and sugar.

2. Fold in the fruit bits. Set aside.
3. Wrap every tbsp of cream-fruit mixture in lumpia wrapper. Then seal edges with beaten eggs. After
that, dip in eggs and roll in breadcrumbs to coat all sides.
4. Deep-fry until golden brown. Drain on paper towels .

FILIPINO STYLE CALAMARES

1 kg squid, sliced into rings

2 eggs, beaten
1 cup all-purpose flour
1 cup breadcrumbs
2 cups cooking oil for deep frying
salt and pepper to taste

In a mixing bowl, place squid and season with salt and pepper to taste.
Mix thoroughly.
Set the mixture aside for about 15 minutes.
After letting the squid stand, mix the squid with flour.
Add in beaten egg.
Mix thoroughly again.
Roll over the coated squid onto breadcrumbs.
In a pan set over high heat, pour in cooking oil.
Allow the oil to heat up.
Deep-fry the squid until it turns golden brown. Cook squid only for about 2 minutes max. DO NOT
OVERCOOK.
Place cooked squid on a platter lined with paper towels. The paper towels should take up the excess oil.
For the dip, pour in vinegar in a small bowl and mix it with chili and salt.
Serve calamares freshly cooked with the vinegar dip.

CHEESE STICKS RECIPE

1 lb block of mozzarella cheese

½ cup grated Parmesan cheese
2 eggs,
½ cup white flour,
2 cups bread crumbs,
½ cup milk,
1 teaspoon dried and crushed oregano leaves
1 teaspoon dried and crushed basil leaves
4 cups vegetable oil
salt to taste
.
Cut pieces from the mozzarella cheese to look more like finger chips made from potatoes. They should
be about half an inch in width and 4 inches in length.

Take a bowl and put the Parmesan cheese, bread crumbs, oregano, basil, flour and salt in it. Mix well and
keep separately. Proceed to mix the other ingredients in another bowl.

In a second bowl, break the eggs and pour in the milk. Beat them together till frothy. Take an empty plate
and run some butter or oil on the surface to make it greasy. The cheese sticks will be placed here.

Now that your mixtures are ready, you need to prepare the cheese sticks. Take the pieces of mozzarella
cheese one by one and dip them in both mixtures alternately. First, dip in the egg and milk mixture and
then dip in the bread crumb mixture. You can repeat the procedure again. After two dips in each mixture,
you should not be able to see any part of the cheese stick. It should be fully coated with both the
mixtures. If you can still see a part of the cheese, then dip it again in both the mixtures till it is evenly
coated.

After the cheese sticks are prepared, you can place them on the greased plate. Transfer the plate with all
the cheese sticks to the freezer and keep it there for about 2 hours. The sticks should be frozen so that
you can fry them easily. If you cannot fry them on that day, then you can keep the plate in the freezer for
about a week. It will still be fresh. It is necessary to keep in the freezer so that the cheese does not melt
when heated in the oil before the sticks turn golden brown.

Now it is time to fry the sticks. Heat the oil in a pot. Keep it on medium heat once the oil has heated up
well. Place the sticks carefully in the oil one by one so that the oil does not splash out. Fry the sticks on
medium heat till golden brown. It will take only about a few minutes. Fry in batches till all the sticks are
golden brown. Take another plate and place a paper towel on it. Place the cheese sticks on this plate to
soak the extra oil. It is then ready to be served.
You can serve your guests with these cheese sticks and they will love you for it. You can also fry chicken
instead of cheese in the same way. Serve with your preferred sauce and savor the taste.