Food 150 Recipes

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A Cookbook of over
150 Recipes
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Soups and Starters
BACHOY
6 Servings
Bachoy is the quintessential Iloilo dish,
said to have originated in the market of La
Paz, Iloilo by a butcher named Deco, who
wanted to make use of the less popular,
inexpensive cuts of meat. Thus the original
recipe contained pork liver, pancreas, heart,
stomach, tripe, spleen and kidney. Today's
more modern version eliminates some of these
butcher trimmings but a good, rich broth is
still a must.
For Stock:
1 kilo pork ribs, chopped into 2"
pieces
10-12 cups water
1 onion, quartered
1/2 cup cooking oil, divided
1/2 kilo pork shoulder, julienned
1 cup sliced pork liver
1 cup sliced cooked chicken
gizzards
1/2 cup thinly sliced garlic
1/2 cup chopped onions
2 tablespoons sliced ginger
11/2 tablespoons patis
2 pork broth cubes
Salt and pepper to taste
1/2 kilo thin miki noodles,
immersed in boiling water 2
minutes then drained
For Garnish:
1/2 cup chopped spring onions
11/2 cups coarsely crushed pork
chicharon
3 hard-cooked eggs, sliced into
rounds
Fried garlic
Prepare the Stock: ~ In a deep pot, place
pork ribs, water and onion. Heat to
boiling then reduce to simmer for 30
minutes. Skim off any scum or
impurities that rise to the surface of the
simmering broth. Strain the liquid into a
bowl and set aside.
~ Meanwhile heat 1 /4 cup of the cooking
oil in another gan. Add the pork meats
and fry until golden. Stir in chicken
gizzards and heat through. Set aside.
~ In a deep pot heat remaining cooking
oil. Saute garlic until golden. Scoop out
about 6 teaspoons of the fried garlic and
set aside for garnish.
~ In the same pot with remaining garlic,
saute onions and ginger around 3
minutes. Stir in fried meats. Season with
patis; mix well.
~ Pour in reserved pork stock and broth
cubes. Let boil then simmer about 8
minutes. Add salt and pepper to taste.
To serve: ~ In 6 individual bowls arrange
drained miki noodles. Ladle into each bowl
the prepared broth and cooked meats.
Garnish with spring onions, chicharon,
sliced eggs and fried garlic. Serve hot with
puto manapla or biscocho .
MACARONI AND CHEESE SOUP
8 Servings
4 cups water
1-2 chicken broth cubes OR bouillon
cubes
1/2 cup diced celery
1 large carrot, grated
1 large onion, chopped
1 green bell pepper" chopped
11/2 cups uncooked elbow
macaroni
1/4 cup all-purpose flour
1/2 cup water
6 cups milk*
1 / ~ cup grated cheese*
~ I n a pot, bring water and broth or
bouillon cubes to a poil. Add celery,
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carrot, onion and green pepper. Cook until
vegetables are tender, about 4 minutes.
~ Stir in macaroni. Cover and return to a
boil, about 2 minutes. Lower heat and
simmer until macaroni is almost tender.
~ In a small bowl, dissolve flour in water.
Add dissolved flour to macaroni mixture
arid stir well.
~ Gradually pour in milk. Stir mixture
constantly until flour taste has
disappeared. Bring mixture to a low boil.
Cook and stir 2 more minutes. Stir in the
cheese and simmer until cheese has
melted. Season to taste with salt and
pepper. Serve hot.
* For a healthy option, substitute low-fat
milk and cheese.-
FISH AND VEGETABLE SOUP
8-10 Servings
1/4 cup extra virgin olive oil
1 cup minced onions
1/2 head garlic, chopped
2 medium carrots, diced
2 stalks celery, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 cup cubed potatoes, boiled until
tender
1/2 kilo lapu-lapu fillet, cut into cubes
1 cup tomato sauce
1/2 cup white Wine (optional)
1 tablespoon all-purpose flour
8 cups fish broth or water
Pinch of saffron (optional)
~ In a large casserole, over medium heat,
heat olive oil 1 minute. Saute the onions
until golden, 1 to 2 minutes.
~ Lower heat and add garlic. Let cook 1
minute. Stir in carrots, celery, red and
green peppers and potatoes, and saute
for 2 minutes.
~ Add lapu-lapu and cook for 1 minute.
Pour in tomato sauce and white wine
(if using).
~ In a separate bowl, dissolve flour in
fish stock or water. Pour into casserole.
~ Turn heat to high. Season mixture with
salt and pepper and saffron (if using).
~ As soon as mixture boils, lower heat to
simmer. Let simmer for about 3 minutes or
until fish fillets are fully cooked.
~ Remove from heat and ladle into
individual serving bowls.
i
HOT AND SOUR SOUP
10-12 Servings
This is comfort food often served by Mrs.
Alice Dee to her family. It is so good it makes
even her nieces and grandchildren want to
stay home for dinner.
2 teaspoons cooking oil
4 shallots, chopped
15 cups water
11/2 cups wood ear mushrooms
(tenga ng daga)
1 can Olinese preserved
vegetables*
1 kilo ground pork tenderloin or
pork loin
1/2 tablespoon soy sauce
1 teaspoon s.ugar
1/4 cup vinegar
3-4 tablespoons cornstarch, dissolved
in 1-2 tablespoons cold water
2 teaspoons salt
1-2 tablespoons black pepper,
ground
5 blocks tofu, sliced into I-inch
pieces
Scallions, sliced for garnish
~ In a large deep casserole, heat cooking
oil and saute shallots. Pour in water. Bring
to a boil and stir in wood ear mushrooms
and preserved vegetables.
~ Reduce heat to medium then add ground
pork, soy sauce, sugar and vinegar. Simmer
until pork is cooked. Stir in cornstarch
dissolved in water. Let mixture simmer
until thickened, stirring occasionally.
Season with salt and pepper and heat
through.
~ Add tofu, cook for 3 minutes. Garnish
with scallions. Serve hot.
*Canned Chinese preserved vegetables are
available in supermarkets and groceries in
Chinatown.-
FISHERMAN'S SOUP
4 Servings
2 tablespoons com oil or
vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
3 tablespoons flour
1 chicken broth or bouillon cube
4 cups water
2 large potatoes, peeled and
diced
1 kilo cooked lapu-lapu or maya-
maya, boneless and skinless,
cut into small pieces
1 can whole kernel com,
undrained
Chopped parsley
Salt and Pepper
~ In a saucepot, heat oil and saute onion
and garlic over medium heat until tender.
~ Stir in flour and cook for one minute.
Dissolve chicken cube in water and pour
into saucepot, stirring often to prevent
lumps. Cook until thiCk, stirring
occasionally. Add potatoes and simmer
until soft.
~ Stir in fish and corn, and cook for 2-3
minutes. Garnish with chopped parsley
before serving. -
CALIFORNIA CHOWDER
12 Servings
A chawderisa thick soup, usually made with
fish stock and milk. In this recipe, the seafood is
replnced by ground beef and the milk by heavy
aeam Make sure not to bring the liquid to a
boil ance the cream has been added.
250 grams sliced bacon
112 cup diced onion
3 cups peeled and diced celery
400 grams ground beef
2 beef broth or bouillon cubes
3 cups of water
4 cups peeled and diced potatoes
2 cups diced carrots
1 medium can (approx. 250 g)
cream of mushroom
2 cups heavy cream
Salt and pep per to taste
~ In a pot, cook bacon until crisp.
Remove and set aside. Spoon out some
of the oil, reserving about 3
tabl espoon s of the oil in the pan.
Reheat oil and saute onions and celery
in same oil until soft. Add ground beef
and cook thoroughly.
~ Stir in broth cubes, water, potatoes,
broth and carrots; bring to a boil.
Reduce heat; cover and simmer for 20
minutes or until vegetables are tender.
~ Whisk in the cream of mushroom
soup and heavy cream and heat
through over low heat. Season to taste
with salt and pepper before serving.-
PUMPKIN SOUP
6 Servings
The lowly kalabasa is part of the squash
family and can be substituted for the
pumpkin used in this recipe.
1/2 medium sized pumpkin or
kalabasa
1 tablespoon butter
1 medium onion, sliced
3 cloves garlic, sliced
4 cups vegetable stock or broth
Salt and pepper
1/2 cup sour cream
~ Peel the pumpkin and cut into I-inch
cubes.
~ Melt butter in a saucepan and saute
onion and garlic over low heat.
~ Add the pumpkin cubes and pour in
broth. Simmer until the pumpkin cubes are
tender then mix the soup using an
immersion blender. Or simply stir well
until blended. Season with salt and pepper.
~ Top with the cream before serving . .
ENSALADANG TAHONG
6 Servings
3 cups shredded cabbage
1 medium red pepper, sliced into
thin strips
1 medium green pepper, sliced
into thin strips
1 medium carrot, sliced into thin
strips
2 cups tahong (mussels),
cooked and shelled
1 cup tahong, cooked but left on
the shells for garnish
For the dressing:
1/2 cup vinegar
1 tablespoon tomato ketchup
1 tablespoon sugar
1 teaspoon salt
Dash of pepper
~ Blanch the cabbage by immersing in a
pot of boiling water for about 2 minutes.
Drain then immediately plunge cabbage
into a bowl of ice cold water. Let stand
about 5 minutes then drain.
~ In a mixing bowl combine cabbage, red
and green peppers, and carrots.
~ Stir in cooked tahong. Chill in
refrigerator.
Make the dressing: ~ In a small bowl, stir
together vinegar, ketchup, sugar, salt and
pepper. Let stand a few minutes to allow
flavors to blend.
~ Pour the dressing on the vegetable-tahong
mixture just before serving. Garnish with
cooked tahong on shells. Serve cold.
RADISH CHUTNEY AND MINT
6 servings
Serve this chutney at room temperature
or chilled, with any grilled seafood, roasted
lamb or pork. If desired, refrigerate for two
days to allow flavors to mellow. Will keep
up to three weeks if refrigerated and tightly
covered.
2 tablespoons olive oil
1 cup thinly sliced radish
1/2 cup chopped, seeded
tomatoes
1/4 cup raisins
1/4 cup cane vinegar
1/4 cup orange juice
1 teaspoon hot pepper sauce
Pinch of salt
1/2 cup chopped fresh mint
leaves
~ In a shallow pan, heat oil and stir-fry
onions until transparent. Add radish,
tomatoes and raisins and cook for 2
minutes.
~ Stir in vinegar, orange juice and hot
sauce. Simmer for one minute and
season with salt to taste.
~ Remove from heat and transfer to a
bowl to cool completely. Just before
serving, stir in mint leaves .
-
4J) FOOD SPECIAL RECIPE COLLECTION
FRENCH ONION SOUP
6 Servings
This recipe requires only a few simple
steps but takes long to make because of the
time it takes to brown the onions evenly. But
the resulting broth is rich and satisfying, with
the perfectly mellowed flavor of the
caramelized onions blending so well with the
aged cheese. This soup is pelfect for sit-down
dinners with family and guests.
1/4 cup butter
4 cups thinly sliced white onions
1 cup white cooking wine
4 cups beef broth
1 teaspoon salt, or to taste
1 loaf French bread, sliced 1/4
inch thick, toasted
Gruyere cheese, or any aged
cheese
~ In a large thick-bottomed pot, melt butter
over medium heat; add onions. Let onions
cook over low heat until they caramelize
or turn golden brown, about 30 to 40
minutes. Stir onions occasionally, being
careful not to bum them or the soup will
acquire a bum,ed taste.
~ Add wine to caramelized onions and
stir. Pour in beef broth. Let soup simmer
for 25 minutes. Season with salt.
~ Ladle soup into 6 ceramic or oven-
proof bowls. Place a slice of French
bread over the soup. Break pieces of
bread, if necessary to fill in remaining
spaces. Grate cheese over bread slices,
covering them completely.
~ Broil soup in turbo broiler for about 5
minutes, or place bowls in the oven and
bake for 8 to 10 minutes at 475F, until
cheese bubbles and turns golden brown.
Remove from broiler or oven and serve .
VEGETABLE-SAUSAGE STEW
6 to 8 Servings
1/4 cup minced garlic
1 Kielbasa or Italian sausage,
sliced diagonally 1/2 inch thick
2 cups diced potatoes
1 cup chopped wax beans
6 cups beef stock OR water with
two broth cubes
1 cup chopped carrots
1 240-gram can whole or crushed
tomatoes, with the juice
1/2 cup diced celery
1 432-gram can whole kernel
sweet com
1 tablespoon dried basil, OR
1/4 cup chopped fresh basil
2 tablespoons chopped parsley
Grated Parmesan cheese or any
grated cheese
~ In a deep saucepan heat olive oil ove
medium heat. Saute onion until almos
tender. Stir in garlic and saute for 3 minutes
~ Add sliced sausages and fry 5 minutes.
Spoon off sausages and set aside, leaving
the onion and garlic in the saucepan.
~ Put the potatoes, wax beans and
stock OR water and broth cubes in th
same saucepan. When it starts to boil,
lower heat and let simmer, covered,
until potatoes are tender, around 10
minutes.
~ Stir in carrots, canned tomatoes with the
juice and celery. Let simmer 10 minutes.
~ Add the com, basil and parsley and
heat through. Season with salt and
pepper to taste. Serve with grated
cheese on top.
CHEESY SPOON BREAD
6 to 8 Servings
1 cup all-purpose flour
1/2 teaspoon baking powder
11/2 cups whole milk
1/4 cup grated Cheddar cheese
1 tablespoon minced green
onions
2 tablespoons butter
2 eggs, separated
1 tablespoon sugar
~ Preheat oven to 350F. Grease a
medium oven-proof casserole. Set aside.
~ In a large saucepan combine flour and
baking powder. Pour in milk and heat
to medium, stirring constantly until
thoroughly blended.
~ When the mixture boils, lower heat.
Add cheese and green onions.
Continue cooking for 3 more minutes.
Remove saucepan from heat and stir
in butter.
~ Add the egg . yolks one at a time,
beating well after each addition. Set
aside to cool.
~ With an electric mixer, beat egg
whites until soft peaks form. Add
sugar and continue beating until
mixture forms stiff peaks.
~ Fold the cooled flour mixture into the
stiffly beaten egg whites until just blended.
Pour batter into greased casserole.
~ Bake in preheated oven for 30 to 35
minutes, or until golden brown on the
edges.
~ Serve at onte with additional butter
or margarine if desired.
GARLIC PAN DE SAL
6 Servings
6 pieces pan de sal
1/2 cup olive oil
1 tablespoon minced garlic
1 tablespoon dried oregano
leaves
~ Preheat oven to 350F. With a serrated
knife, divide each pan de sal lengthwise
in the middle.
~ In a small bowl, mix the oil, garlic and
oregano leaves. Brush this mixture on the
cut side of the sliced pan de sal.
~ Arrange pan de salon lightly greased
cookie sheets, cut side up, and bake in
preheated oven for 5 to 10 minutes or
until lightly browned.
HOT HERBED LOAF
Makes twelve 3/ 4-inch slices
1 loaf French bread
1/2 cup butter
1 tablespoon Italian seasoning
1 tablespoon calamansi juice
3 cloves garlic, crushed
~ Slice the French bread into 3/ 4-inch
thick diagonal pieces.
~ In a saucepan, melt the butter. Stir in
Italian seasoning, calamansi juice and
garlic. Remove from heat.
~ Preheat oven to 425F. Brush each
bread slice generously with butter
mixture and reshape the loaf. Brush any
remaining butter over the top and sides.
Wrap in aluminum foil.
~ Bake 10 minutes in preheated oven.
Reduce oven temperature to 400F. Open
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foil so the bread becomes brown and
crisp. Bake 5 to 8 minutes more. Serve
at once.-
PAN FRIED MUSSELS
4-6 Servings
2 dozens large mussels
6 cups water
1 egg, slightly beaten
1/4 cup milk
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese
1/2 cup butter
> Clean mussels with a metal brush and
rinse mussels to remove sand and dirt.
Place in a deep casserole and pour in
water. Heat over high heat, cook mussels
just until shells open, about 5 to 6
minutes.
> Remove mussels from casserole and
cool. With a small knife, remove meat
from the shells and set aside. Reserve
the shells. (Discard unopened
mussels.)
> With a fork, beat together egg and
milk in a bowl until well mixed. On
waxed paper, combine bread crumbs
and cheese. Dip mussels in egg mixture
then dredge with the bread crumb-
cheese mixture.
> Over medium heat, melt butter in
frying pan. Pan fry the mussels, turning
once, 2 to 3 minutes or until golden
qrown on both sides. Drain on paper
towels.
> Place one pan fried mussel into each
reserved shell. Arrange shells on a platter
and serve immediately.-
KILAWING PUSIT
(Recipe of Mayee C. Pulido)
6 Servings
1 kilo medium size fresh squid*
(make sure squid is really fresh)
3-4 cups water for boiling
1 cup diced, firm tomatoes
1/2 cup finely chopped onions
' 112-1 siZing labuyo, very finely
chopped
1/3 cup soy sauce
2 tablespoons fresh calamansi
juice
i tablespoon sukang Iloko or cane
vinegar
1 tablespoon/sugar
>Wash and clean the squid, removing
the membranes and ink sacs.
> Boil water in a casserole. Cook squid in
boiling water until they turn white, about
1 minute. Immediately remove squid from
the water with a slotted spoon.
> Slice squid into rings. Discard the
tentacles and heads if you do not wish
to use them.
> In a serving bowl, combine tomatoes,
onions, sili, soy sauce, calamansi, vinegar
and sugar. Stir to distribute the ingredients
and dissolve the sugar. Add squid rings
and gently stir the mixture. Serve.
*If the heads and tentacles are not
included, increase amount of squid to
11/2 kilos.-
BUTTERED SPINACH
6 Servings
1/2 kilo spinach
1/4 cup butter
> Wash and drain spinach leaves several
times. Remove tough stems and wilted
leaves.
> Put spinach in a bowl and pour
enough boiling water to cover. Let
stand 1 minute. Drain well then
plunge spinach leaves into a bowl of
cold water. Let stand about 1 minute
then drain well, squeezing out any
excess water. Set aside.
> In a deep pan, melt butter over medium
heat. Stir-fry garlic until crisp brown.
> Add drained spinach, stirring
constantly until evenly coated with the
melted butter. Season with salt and
pepper before serving.-
KINILAW NA BANGUS
4 Servings
Restie Bachar describes himelf as a
practical cook who can work with any
ingredient he sees in the refrigerator. Here
he shares a recipe for a family favorite -
deboned milkfish cooked in vinegar.
3/4 kilo deboned bangus, chopped
into squares (remove bones
from bangus before chopping)
1 cup coconut vinegar, plus
additional for pouring
4-5 cloves garlic, very, very finely
chopped
1 teaspoon finely chopped ginger
1 medium onion, very, very finely
chopped
3-4 calamansi
1
Pinch of sugar
Siling labuyo (optional)
Finely ground black pepper
medium onion, sliced into rings
and soaked in ice water for 20
minutes
> Marinate bangus in coconut vinegar
for 15 minutes. This will further
remove smaller bones from the bangus
that may have been left behind after
initial deboning.
> Strain the bangus and press with fork until
fish is dry. Arrange fish on a plate and mix
in garlic, ginger and the finely chopped
onion. Squeeze calamansi on top of bangus
and let stand for five minutes.
> Pour additional coconut vinegar if
desired. Add sugar and siling labuyo.
Sprinkle with black pepper. Top with
sliced onion rings.-
SHRIMP HUSH PUPPIES
6-8 Servings
Chef and restaurateur Nicky Camcam
shared this favorite recipe in a feature article
on fathers who cook.
1 kilo small shrimp
1 cup milk
2 eggs
2 tablespoons melted butter
1 cup flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon dried thyme
1/4 teaspoon baking powder
Pinch of cayenne pepper
1 teaspoon chopped garlic
1/2 cup chopped scallions
5 cups vegetable oil for frying
Lemon wedges (optional)
> Remove shells from shrimp, devein
and chop the shrimp flesh coarsely.
> In a deep bowl, whisk together milk,
eggs and butter until well combined.
Add the shrimp and remaining
ingredients except oil. Whisk gently until
evenly incorporated.
> Cover bowl with plastic film and
chill in refrigerator for at least 30
minutes.
> When ready to cook heat oil in a wok
or skillet, until hot but not smoking.
> With a tablespoon, form shrimp mixture
into dumplings and fry 2 to 3 pieces at a
time in hot oil. Remove from pan and drain
on paper towels. If desired, serve with
lemon wedges on the side.-
OKOY
12 Servings
1 cup tagunton (small shrimp),
trimmed but not peeled
1 egg
1 cup all-purpose flour
3 cups shredded squash
1 cup water
1/4 cup diced spring onions
Cooking oil for deep frying
In a bowl, combine tagunton, egg, flour
and squash. Pour water and mix well
with a wooden spoon.
Add chopped onions and spring
onions. Season with salt and pepper.
Continue mixing to blend well.
Shape the mixture into individual
patties.
In a deep pan heat oil and gently slide
the patties into pan.
Deep-fry for about 2 minutes or until
crisp and brown. Drain patties on
paper towels. Serve hot with a dipping
sauce of vinegar and garlic .
OCTOPUS SALAD
6-8 Servings
This appetizer was one of the dishes
served during the Portuguese { ood
Festival held a few years ago in Hotel Inter-
Continental. Steeped in vinegar and mixed
with onions and parsley, it has a sour-spicy
taste reminiscent of the Filipino kinilaw.
1-11/2 kilos octopus, washed
and cleaned well
2 onions, chopped, divided
Water for boiling
Salt to taste
1/2 cup vinegar (preferably olive oil
vinegar)
Chopped parsley
In a large casserole, combine octopus,
half of the onions and enough water to
cover. Bring to a boil then lower heat to
simmer. Simmer for about 1 minute or
just until octopus is tender.
Drain octopus and slice into small
pieces. Let cool.
Blend in vinegar and remaining
onions. Sprinkle parsley on top. Serve
as a first course or appetizer .
RECIPE COLLECTION I"UUU U;
SEAFOODS IN WONTON CASE
6 Servings
1/4 cup butter, divided
1/4 cup green bell peppers, cut
lengthwise into thin strips
1/2 kilo crabmeat, steamed and
flaked
1/4 kilo shrimp, shelled
1 tablespoon chopped parsley
36 pieces wonton wrappers
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1 tablespoon lemon juice
Parsley sprigs or garnish
Preheat oven to 350F. Lightly
grease muffin pans. In a large frying
pan melt 2 tablespoons of the butter.
Add green pepper strips and cook
until softened.
Stir in crabmeat and shrimp and cook
until shrimp turn pink. Do not
overcook. Remove from heat and stir
in parsley until thoroughly mixed. Set
aside.
Brush lightly one side of each wanton
wrapper with remaining butter until just

o FOOD SPECIAL RECIPE COLLECTION
before edges of wrappers. Sprinkle with
a little Parmesan cheese.
~ Arrange a second layer of wanton
wrapper at a right angle to create a star
shape. Brush again with butter and
sprinkle with Parmesan cheese. Put
another sheet of wanton wrapper but
don't brush with butter.
~ Arrange into greased muffin pans,
keeping edges pointing up to form a flat-
bottomed tulip shape.
~ Bake until crisp and golden, about 10
minutes. Transfer to a wire rack to cool
slightly.
~ Divide shrimp mixture evenly among
cases and top with remaining cheese. Set
aside.
~ In a bowl, mix mayonnaise with
lemon juice and drizzle a little over
each wanton case. Garnish with parsley
sprigs before serving .
RAINBOW STUFFED CRABS
6 Servings
Crabs are perishable and spoil easily so
keep them stored in the refrigerator during
waiting time of preparation. Make sure you
buy the crabs live in the market.
6 medium crabs, cooked
1/2 cup mayonnaise
2 hard-cooked eggs
1/4 cup finely chopped parsley
Paprika
~ Carefully remove the meat from the
cooked crabs. If not mixing immediately
chill crab meat to maintain freshness. Wash
the empty crab shells and dry them well.
~ In a bowl, combine mayonnaise and
crabmeat. Toss lightly and season with salt
and pepper. Stuff this prepared filling into
the crab shells and return to refrigerator to
chill. Separate the whites and the yolks of
the hard-cooked eggs. Chop into fine
pieces.
~ Arrange whites and yolks and the parsley
side by side on top of the stuffed crab shells.
Serve with buttered bread or rice .
CHINESE STEAMED EGG
6 Servings
This savory custard recipe of Mrs.
Conchita Go, mother of FOOD contributor
Rachel Go, was handed down to her by her
mother. She then passed it on to Rachel, who
shared it with readers in the May 2002 issue
of FOOD. It's a bit tricky to do, but well
worth the effort. The secret to preparing this
dish successfully is to use low heat during
the steaming process.
1/4 cup com oil, divided
3 shallots, sliced into rings
2 shallots, chopped
1/2 cup ground pork or chicken
5 dried Chinese mushrooms,
soaked in hot water until soft,
drained and sliced thinly
2 tablespoons soy sauce
6 medium eggs
1 cup milk
1/2 cup water
1 teaspoon sugar
Scallions (optional)
~ In a wok, heat 2 tablespoons of the com
oil. Saute the shallots rings until golden.
Remove from heat and drain on paper
towels. Set aside for garnish.
~ Add remaining oil to the wok and
saute the chopped shallots. Season
ground pork or chicken with salt and
and stir into wok. Add
- hrooms and soy sauce. Saute until
-eat and mushrooms are cooked.
-anove from heat and set aside.
In a bowl, beat eggs with milk and
ater. Season to taste. Add sugar, mix
ell. Divide among 6 individual heat
:-:oof bowls. Add half of the cooked meat
the egg mixture. Place bowls in a
amer and steam for 30 minutes over
- edium-Iow heat.
,. To check if cooked, insert toothpick
.: 0 steamed egg. Toothpick should
:'me out clean. If not, steam for
, other 5 minutes.
Garnish top of steamed egg custard with
--e remaining meat and mushrooms.
scallions on top to garnish.
RIED ZUCCHINI COINS AND
GGPLANT SLICES
- to 8 Servings
Being of Greek-Filipino parentage, Geni
?:inakis knows good cookingfrom both sides
-: the globe. When she opened Mati, her
:;reek restaurant in Rockwell Power Plant
-.fall a few years ago, she shared this recipe
a delicious appetizer.
5 medium zucchini
3-4 eggplants (use elongated ones)
Salt and pepper
1/4 cup water
1 cup flour for dusting
Vegetable oil for frying
> Slice zucchini into 1/ 6-inch coins. Cut
eggplants in half vertically and slice
horizontally. Season with salt and
pepper and set aside for one hour.
> Sprinkle zucchini and eggplant slices
with water. Dust generously with flour.
Let rest for 5 minutes.
> In a deep pan heat vegetable oil.
Sprinkle dusted vegetables again with
water and dust with more flour. (The
second dusting is optional if extra
crispness is desired.).
> Fry in hot oil until edges are golden
brown. Remove from pan and let rest
on paper towels for 1 minute. Serve hot
with tzatsiki.
Tzatsiki
Makes 2 cups (1/4 cup per serving)
Tzatsiki is a widely used dip for appetizers
or side dishes. Its flavors are especially
::if-JtUAL I<t:l;lI't: l;ULLtl..IIUIIi rvvl.l
enhanced when served with the mild taste of
crisp vegetables, such as the fried zucchini
and eggplants in recipe above. In Greece,
these bite-size vegetables and dip are often
served with ouzo or cold beer.
1 cucumber
1 cup thick Greek yoghurt*
2 tablespoons extra virgin olive
oil, plus additional for garnish
1 tablespoon red wine vinegar
4 cloves garlic, peeled and pressed
1 teaspoon finely chopped fresh
dill**
Sea salt
Freshly ground black pepper
Fresh whole dill
Kalamata olives
> Peel, deseed and coarsely grate the
cucumber. Set aside on paper towels to
absorb excess moisture.
> Stir yoghurt until smooth and creamy.
While stirring, gradually mix in the olive
oil and vinegar.
> Crush the garlic cloves in a garlic press
then add into the yoghurt mixture. Stir
in cucumber and dill and season to taste
4D FOOD SPECIAL RECIPE COLLECTION
with salt and pepper. Garnish with a
dash of extra-virgin olive oil, fresh whole
dill leaves and a few kalamata olives.
Note: Tzatsiki can keep for a few days
when refrigerated. However, the flavor
of the garlic gets increasingly stronger
by the day.
* If not available, substitute with regular
yoghurt, strained in cheesecloth for 2 to
3 hours, in the refrigerator
**If not available, use fresh mint-
CRAB CAKES
Makes 8 patties
4
1/4
1/2
1/2
1/4
3
1/2
1/4
2
1/3
1/4
cups cooked and flaked crab
meat
cup flour
cup bread crumbs
cup chopped parsley
cup chopped onions
tablespoons mayonnaise
teaspoon salt
teaspoon nutmeg
eggs
cup cooking oil for frying
cup butter or margarine
For sour cream dip:
1
1
cup sour cream
clove garlic
1 teaspoon finely chopped onion
2 tablespoons grated Cheddar or
Parmesan cheese
Lemon slices for garnish
Make the crab cakes: In a bowl mix
crab meat, flour, bread crumbs,
onions, mayonnaise, salt, nutmeg and
eggs. Chill 10 minutes in freezer for
easier handling.
Divide crab mixture into 8 equal
portions. Shape into round 1/2/1 thick
patties.
Heat oil in a skillet. Add butter or
margarine. Fry crab patties over
medium heat, turning them with
pancake turner when undersides turn
golden. Continue frying until other
side turns light brown. Drain on paper
towels and keep warm in an oven.
Serve with sour cream dip and lemon
slices.
Prepare the sour cream dip:
In a small bowl combine all ingredients
except lemon and mix well. Pour into a
small serving bowl and serve with crab
cakes. Garnish with lemon slices.-
MINI COCKTAIL KABOBS WITH
HONEY MAPLE DRESSING
8 Servings
When preparing this dish, cut the apples last
so they don't turn brown before they are served.
Or, soak them in water with a squeeze of lemon.
For the honey maple dressing:
11/2 cups light cream or yoghurt
(plain)
112 tablespoon mustard
3-4 tablespoons maple syrup
2-3 tablespoons honey
Pinch of salt
For the fruit kabob:
4 oranges, peeled and flesh cut
into wedges
1/2 large pineapple or 1 small
pineapple, peeled and cut into
large cubes
4 pears, cored and diced
4 apples, peeled, cored and cut
into large cubes
16-20 small skewers or long toothpicks
In a bowl, combine all the
ingredients for the honey maple
dressing and chill 1-2 hours.
Thread the fruits on the skewers or
long toothpicks, alternating oranges and
pineapples in between apples and pears MANGO KANI SALAD
if desired. Serve fruit kabobs with the 6 Servings
honey maple dressing.
GARLICKY BAKED POTATOES
12 pieces processed crabsticks
(kani)
6 Servings 1 medium head iceberg lettuce,
tom into bite-sized pieces
small cucumber, halved
lengthwise, seeded and sliced
thinly crosswise
1 kilo small potatoes (15-18 pieces) 1
Water for boiling
1 cup cream cheese, softened
1 clove garlic, finely minced 3/4 cup Japanese mayonnaise
(available in supermarkets or 114 cup bread crumbs
1/4 cup cooked and crumbled
bacon
> Scrub potatoes well in running water.
Boil in enough water to cover for about
20 minutes, or until tender but still firm.
Drain and let cool.
> In a small mixing bowl, whip cream
cheese and garlic together until well
combined.
> Preheat oven to 350F. Slice potatoes
in half and place in oven-proof dish.
Spread the cream cheese-garlic mix on
top. Sprinkle with bread crumbs and
bacon and bake 10 to 15 minutes or until
bread crumbs tum golden.
Japanese food shops)
Salt to taste
3 pieces dried nori seaweed, cut
into thin strips
1 tablespoon toniko (orange
fish roe)
> Cut kani into quarters lengthwise.
> Arrange lettuce and cucumber in a
bowL Put crabsticks on top.
> Mix mayonnaise and salt. Put swirls
of this dressing onto lettuce-cucumber-
kani mixture.
> Arrange strips of'nori on top of whole
salad. Sprinkle with toniko. Chill and
serve cold.-
SPECIAL RECIPE COLLECTION FUUD .u
ROASTED NUTS WITH
ROSEMARY
Makes 3 to 4 lO-oz jars
1/4
1
112
4
cup unsalted butter
teaspoon salt
Pinch cayenne
Pinch nutmeg
Pinch paprika
Pinch sugar
teaspoon dried rosemary
cups mixed nuts of choice
(pecan, almonds, walnuts,
cashews, etc)
Fresh rosemary leaves
> Preheat oven to 350F. In a pan melt
butter. Add salt, cayenne, nutmeg, paprika,
sugar and rosemary. Mix with spoon until
fragrant. Remove from heat.
> Place nuts in a bowl and toss well with
the butter mixture. Line jellyroll pan
with baking paper.
> Arrange nuts in one layer on baking
paper. Roast in preheated oven for 10
minutes. Serve immediately or cool then
pack nuts in jars.
> Garnish with fresh rosemary leaves.-
CI) FOOD SPECIAL RECIPE COLLECTION
VEGETABLE TERRINE
12 Servings
A terrine is an attractive dish to serve
on the table. But it can be quite a challenge
to make. Follow these steps carefully and
you just may be able to make your first
terrine.
Butter
1/2 cup olive oil
1 medium eggplant, sliced
lengthwise
1 medium zucchini, sliced
lengthwise
1 cup soup stock, OR dissolve 1
chicken or beef cube in 1 cup
hot water
1 tablespoon + 1 teaspoon
unflavored gelatin
1 tablespoon coarse salt
1 teaspoon freshly ground black
pepper
2 red bell peppers, roasted then
peeled and sliced into I-inch
wide strips
12 fresh basil leaves
2 green bell peppers, roasted then
peeled and sliced into I-inch
wide strips
, ~ Brush a rectangular terrine mold
generously with butter. Line terrine
mold with plastic wrap, leaving an
overhang of three inches of plastic wrap
on all sides (the plastic wrap should
extend over the sides of the terrine mold
about three inches).
~ In a skillet, heat olive oil. Fry
eggplant and zucchini slices in hot oil
until soft, about 2 to 3 minutes. Remove
from heat and drain on paper towels.
Set aside.
~ Pour the soup stock into a medium
saucepan and sprinkle gelatin on top. Let
stand for five minutes to soften gelatin.
Heat over low heat, stirring until gelatin
is completely dissolved. Remove from
heat and pour into a glass bowl. Season
with salt and pepper.
~ Dip the eggplant slices into the soup
stock. Set aside two slices of the
eggplants.
~ Arrange the rest of the eggplant slices
in the prepared terrine mold crosswise,
slightly overlapping so that the ends
of the eggplant hang over the sides of
the terrine mold.
~ Arrange the two reserved eggplant
..
~ ..
From left: Tanguingue
and Potato Terrine,
Vegetable Terrine,
Cheese and
Mushroom Terrine
slices lengthwise on both ends of the
mold, letting them hang on both ends
of the mold about 1/2 inch.
~ Dip the strips of red bell peppers into
the soup stock. Layer them lengthwise
over the eggplant slices.
~ Do the same for the fried zucchini,
basil leaves and green bell pepper strips.
~ Pour the remaining soup stock into the
mold. Fold the overhanging eggplants
onto the top of the terrine, pressing
down gently so they don't stick out.
~ Fold the sides of the overhanging
plastic wrap over each other to seal.
Place a weight, such as piece of plywood
or a heavy dish, on top of the mold to
compress the terrine. Chill in the
refrigerator at least 24 hours to let terrine
set.
To unmold: ~ Remove from refrigerator.
Open the plastic wrap. Place a serving
platter over the mold and invert the
mold onto platter. Gently ease out the
terrine from the mold and remove the
plastic wrap.
To serve: ~ With a serrated knife, slice
the terrine crosswise about half an inch
thick.
CHEESE AND MUSHROOM
TERRINE
12 Servings
24 medium fresh shiitake
mushrooms
1 tablespoon coarse salt
1 teaspoon freshly ground
pepper
114 cup olive oil, divided
4 large leeks with long stems
4 cups water for blanching
1 tablespoon salt
1 cup green peas
1 225-gram bar cream cheese
1 250-gram pack (1 cup) all-
purpose cream or heavy cream
1 tablespoon unflavored gelatin,
dissolved in:
114 cup warm water
~ Preheat oven to 400F. Line terrine
mold with plastic wrap, leaving an
overhang of three inches of plastic wrap
on all sides (the plastic wrap should
extend over the sides of the terrine mold
about three inches.)
Toss the mushrooms with salt,
;-epper and two tablespoons of the
live oil. Arrange on a baking sheet and
. ak e in preheated oven 10 to 15
;:ni nutes or until golden brown.
Remove mushrooms from heat and
-001 on a cooling rack.
Cut off the white parts of the leeks and
coarsely. Reserve the green parts.
. 1 a skillet, heat the remaining olive
-= Cook the chopped white parts of
eeks over low heat until soft but
- :'rown, stirring occasionally, about
-:'-1tes. Transfer leeks to a bowl and
=. 1.
- 3. medium pot bring the 4 cups
-- and 1 tablespoon salt to a boil.
'-'" the green peas into the water
- _ for about 1 minute. With a
- 5?Oon, spoon out the peas. Do
- ~ . ; out the water in the pot.
:..-e peas in cold water.
::-ot of water to a boil and add
=::eens. Let cook until leaves are
-:...:ed, 1 to 2 minutes. Drain and
'.i water. Set aside.
_ ~ electric mixer, combine the
-::: and all-purpose or heavy
~ - - m dissolved gelatin and
=: u;TIC mixer until smooth.
=-d . -hi te parts of the leeks,
- sal and stir until leeks are
- "':--1' uted and mixture is
~ Meanwhile arrange the wilted leek
greens in the prepared terrine mold
crosswise. Let the greens overlap and
hang over the sides of the terrine mold.
~ Spread a layer of the cream cheese
mixture on the bottom of the mold.
~ Arrange a layer of green peas over the
cream cheese mixture.
~ Spread another layer of cream cheese.
Arrange a layer of mushrooms over the
cream cheese.
~ Repeat layer of cream cheese and
green peas. Top with a layer of cream
cheese.
~ Fold the overhanging leek green over
the top layer of cream cheese. Fold the
sides of the overhanging plastic wrap
over each other to seal. Place a weight,
such as piece of plywood or a heavy
dish on top of the mold to compress
the terrine.
~ Chill in the refrigerator at least 24 hours
to set.
mold onto the platter. Gently ease out
the terrine from the mold and remove
the plastic wrap.
the terrine crosswise, about half an inch
thick. Serve with vegetables, bread or as
a first course.
Note: Terrine may be made two days
ahead. Keep tightly wrapped and chilled
until ready to serve.
TANGUINGUE AND POTATO
TERRINE
12 Servings
2 medium potatoes
2 medium carrots
8 cups water
1 tablespoon salt
2 bunches spinach, stems
removed
3/4 cup vegetable stock or water
1 teaspoon grated lemon zest
1 tablespoon unflavored gelatin,
dissolved in 1/4 cup water
1 tablespoon lemon or calamansi
juice
Salt and pepper for seasoning
1 tablespoon chopped spring
onions
1 tablespoon olive oil
1/4 kilo smoked tanguingue, cut
lengthwise
~ Prepare the terrine mold by lining
SPECIAL RECIPE COLLECTION FOOD 6J
with plastic or cling wrap as in
procedure above.
~ Peel and slice the potatoes into
matchstick sizes. Immerse in a bowl of
cold water. Repeat procedure with the
carrots.
~ In a large saucepan, bring water and
the one tablespoon salt to a boil. Cook
potatoes in water until tender, 3 to 4
minutes. With a slotted spoon, remove
the potatoes and rinse in cold water.
Drain on paper towels and set aside.
~ Repeat procedure with the carrots and
spinach leaves (for spinqch leaves, cook
only 10 to 15 seconds).
~ In a small saucepan, combine
vegetable stock and lemon zest and
simmer for 1 minute. Remove from
heat.
~ Pour in dissolved gelatin. Add the
lemon or calamansi juice. Season with
salt and pepper.
~ In a bowl, combine 1/4 cup of the
vegetable stock mixture with the spring
onions, potatoes and carrots.
~ Dip the spinach leaves into the
remaining vegetable stock mixture.
Arrange the leaves on the bottom and
sides of the terrine mold, letting the
leaves overlap slightly and overhang
about 1 inch on all sides of the mold.
~ Spoon in the potato mixture. Arrange
the smoked tanguingue along the length
of the mold. Spoon the remaining potato
mixture over tanguingue.
~ Pour any remaining vegetable stock
into the entire filling on the terrine
mold.
~ Fold the overhanging spinach leaves
over the filling. Fold the sides of the
overhanging plastic wrap over each
other to seal. Place a weight, such as a
piece of plywood, or a heavy dish on
top of the mold to compress the terrine.
~ Chill in the refrigerator at least 24 hours
to let the terrine set.
mold onto the platter. Gently ease out
the terrine from the mold and remove
the plastic wrap.
the terrine crosswise, about half an inch
thick. Serve with vegetables, bread, or
as a first course .
G> FOOD SPECIAL RECIPE COLLECTION
..
Fileto a la Gino's
Main Courses, Sauces
and Side Dishes
Beef
FILETO A LA GINO'S
2 Servings
YOll ng che/Gillo Col/min of Cafe Y snbel
makes Oris luscious concoetioll a/bee/willi
goose liver: TIle wild mushrooms mid truffles
make tll is 11 very special dis/I.
250 grams rib eye steak
1/2 teaspoon deli must.ud
1 teaspoon oli ve oil
Pinch rosemary
Pinch thyme
Black pepper to taste
Salt to taste
2 slices goose liver
Flour
2 tabl espoons cooking oi l
Wil d Mushroom Ocmiglace:
V2 cup demiglace (1 teaspoon
bralensauce + 1/2 cup water)
2 tabl espoons bone marrow (from
raw beef shank)
2 tablespoons chopped wild
mushrooms
Truffle shavings, optional
1 tablespoon grappa ....
Salt and pepper
,. Mannate beef in mustard, oli ve oil,
rosemary, thyme and black pepper. Just
before gril ling season with salt. Grill
steak to desired done ness. Set aside.
,. Season goose liver with salt and
pepper. Dredge lightly in lour. Heat oil
and pan-fry sli ces of goose li ver.
,. Heat demiglace, add bone marrow,
wild mush rooms and truffl e shavings.
Let simmer for five minutes. Add grappe
<l lld season wi th salt and pepper.
To Serve: ,. Arrange steaks on two
plates. Place goose liver and wild
mushroom demiglace on top. Add your
choice of vegetables and starch (mashed
potatoes, ri ce or pasta). -
Bratensauce is avail able in specialty
deli c.1tcssens such as 5.:mtis.
n Crappa is an alcoholi c spirit disti !1LxI
from the fermenn.xI rcmainsof grapcs that
have been pressed for winemaking,
BEEF LA OYA
6 Scrvings
Cookbook Illithor Lydia Cnstillo re/llk'S tlmt
ruirCl/t'iI.'rimrkers from her frrmi/y fonll tnlJl/d
go to IItT old Irome;1I 8hi/lII, Lilguwr ter clerlll
tire wells, Ilu,'Y would be sc.'rtltY/ll1is dish nmidsl
slapl! shollts alit/ lire SllUlIg vigorolls :;omrd
of tire wnler being emplied from 111i: Tllis
rolli/51 II1mt dish is /ril ly sntisfyillg. (Ri.'Cipe
is froll1 Lydia's rookbook In My Basket,
puulished 11)/ Bookll1m*.}
11/2 kilos beef marrow (with meat
and bones)
2 stems leeks, cut3 inches long
1 onion, quartered
2 stalks celery, cut 3 inches long
11/2 teaspoons salt
1/2 teaspoon peppercorns
Water for boi ling
1 tablespoon annatto seeds
3 tablespoons water
6 5(1/)(1 bananas
6 sweet potatoes
5 cloves crus hed garlic
2 tablespoons brown sugar
Vinegar
Cabbage (optional)
,. In a pot, put beef, leeks, onion, celery,
salt and peppercorns. Add enough
water to cover and bri ng to a boi l.
Reduce heat to simmer.
,. Soak annatto seed s in t he 3
tablespoons water for a few minutes.
Strai n then add the. liqui d to the
simmering beef.
,.. When beef is almost tender, add
bananas and sweet potatoes and cook
until bananas and sweet potatoes are
SPECIAL RECIPE COu.ECTlON FOOD UJ
tender. Remove from pot, peel potatoes
and bananas and pound together u ntil
smooth.
,. Blend crushed garli c, sugar, vinegar
and a li ttle beef broth into banana-potato
mixture. Serve 0 11 the side.
,.. Let beef tenderize completely before
removi ng from hea t. Optiona l: Add
cabbage to beef when beef is tender.
Heal through just until cabbage is
tender crisp. Serve hoi wit h potato-
banana mixture. -
WEEKEND AOOBO
6-8 Servings
Achuele gives nil awdi=illg orlllige c%r
to the sallce of Ihis Balmlgas sletn a SUI/day
flll ,'Ol'ile ;11 lire Tagaylay tlacatioll h01I11': of
FOOD wriler Catheril1e Chull.
1 tablespoon vegel"able oil
2 tabl espoons ae/mete seeds
5 cloves garlic, minced
1 kilo stewing beef
1/4 ki lo beef liver
114 cup vinegar
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground peppercorn
2 cups water
,. In a wok heat vegetable oil . Put in lICi1l1elt'
seeds and press to extract color then
remove from oil quickly and discard seeds.
Saute garlic in same oil until brown.
,. Combine remaining ingred.iCllts except
water and add to the sautL'Cd garlic.
,. Blend in water and simmer, stirring
occasiomlll y until beef is tender, aboul
50 minutes. Serve wi th rice. -
CHINESE ADOBOI CHINESE
BEEF STEW
6-8 Servings
The use of star anise mId of other oriell/a/
illgredients makes this a jlnrJ()rjul, thick stetl'.
I
E1) FOOD SPECIAL RECIPE COli.EcnON
Roast Sluffed Tenderloin
1
]/4
1
]/4
1
6
3
2
1/4
kilo beef br isket, cut for stew
cup soy sauce
tablespoon brown sugar
teaspoon ground pepper
tablespoon soya bean oil
cloves garlic, minced
cups water
star ani se
kilo sea cucumber,
cut into ooe- inch strips (may
s ubstitute or add black
mushrooms, or tenderized beef
tendon or veggies like radi sh
and carrots)
Leeks
Roasted sesame seeds for
garnishing (optional)
Marinate beefbrisket in soy sauce, sugar
and pepper for about 15 minutes.
Ina casserole heat soya bean oil and saute
garlic. Add marinated beef and cook over
high heat to seal flavor.
Stirin water and cover casserole. Simmer
until beef is almost tender.
Add anise and sea cucumber and simmer
for another 15 to 20 minutes.
Transfer to a serving dish. Garnish with
fresh leeks and roasted sesame seeds.
Serve hot.-
ROAST STUFFED TENDERLOIN
2-3 Servings
Th is wi nl1ing recipe comes fr oll1
Eduardo MaddeJa, who prepared it f or the
2000 Piuoy Nouvelle Cllisilw's Battle of
tile Champs competition. If wall fo r Cll ef
Ed l/llrdo the cookJest's sil ver ClI p aud a
hmJdsome cash nwnrd.
500 grams beef tenderloin
5 cloves garlic
1 white onion diced
2 sayotc, cut into cubes
2 large carrots, cut into cubes
300 grams spring onions,
cut into 4-inch strips
Salt and pepper
2-3 tablespoons cooking oil
For the Sauce:
Beef tenderloin drippings
2 V2 cups water
Sauteed vegetables (see above)
2 tablespoons cornstarch
dissolved in 1/4 cup water
Preheat oven to 375F. Clean bee f
tenderloin and slit it lengthwise. Heat
butter and saute garli c, onion, sayote and
carrots until half-cooked. Stir in spring
onions and heat about 1 minute then
remove from heat. Season with saJt and
pepper.
To assemble: Stuf3/40fthevegetables
into the tenderloin. Reserve remaining
vegetables for the sallce. RoU and tie
tenderloin with kitchen string. Season with
salt and pepper.
Heat cooking oil in a large pan and sear
te nderloin on all sides. Arrange in a
roasting pan. Roast in preheated oven for
about 10 minutes. Remove from oven and
reserve pan dri ppings.
To make the sa uce: Mix roast beef
drippings with wflte r flnd boil with
reserved vegetables.Sefl son with soy sauce
<md thicken with comstarch d i s s o l v ~ i in
water. Blend until smooth (l nd of sauce
consistency. Serve with pumpkin il nd
potato pancakt'S.
Pumpkin and Potato Pancakes
2-3 Servings
3 potatoes
400 grams pumpkin squash or
kalabasll
1 egg
Salt and pepper 10 taste
Butter
Peel and shred the potatoes and
pumpkin; mix well with egg. Season with
sal t and pepper. Set aside. Heat a mcdiwn
ski llet and me lt the butter. Add the
vegetabl es and press on the pan so they
adhere together. Let cook lU1til lightly
browned.
To serve: Put pumpkin and potato
pancake on the center of a plate. Cut
tenderloin and arrange on top of the
pumpkin potflto cake. Spoon sauce on the
side.Add vegetables such as carrots if
desired .
CORNED BEEF
CASSEROLE
6-8 Servings
Recipe tester and FOOD writer Tilla
Concepcion-D/nz makes this deliciolls
IIlnmrolii casserole with canned corned beef
The mushroom sauce and creamy cheese
topping make it a rich, satisfyillg IUllch,
dinner, or merienda.
3 cups uncooked elbow macaroni
3 tablespoons oil
1 425-gram can button
mushrooms, drained and sliced
2 ] 7S-gram cans corned beef
] 290-gram can condensed cream
of mushroom soup
1/2 cup water
112 teaspoon salt
114 teaspoon pepper
112 cup all-purpose cream
1 22S-gram bar quick melting
cheese, grated
)0 Cook macaroni according to package
di recti ons. Meanwhile in a medium size
wok, heat oil and brown garlic lightly.
Add oni ons and cook until transparent.
Add mushrooms and sau te for 1 to 2
minutes.
)0 Add corned beef, stirring to separate
the chunks, When liquid from the comL>d
beef comes out, pour in mushroom soup
,md wat er. Season with salt and pepper.
Simmer for about 5 minutes,
)0 Dra in the cooked mac<Honi. Stir
maC,Ii'OIU into corned beef m.ixture ,md
mix until throughl y COil ted. Tr<lnsfer to n
c<l sscrole d ish.
)0 For the topping, place cream and
grated cheese in a microwaveable bowl.
Microwave on hi gh for 30 seconds. Stir,
Repeat for another 30 seconds, stirring
every IS seconds until cheese melts and
mixture is smooth. Pour over macaroni
and serve, -
GUILT-FREE WORKING
MOM'SSTEW
6-8 Servi ngs
The meat simmers deliciously ill /I slow
cooker for eig/rt liours, lem1ing tile busy 1110111
with lIIore tillle to do Iter chores.
200 grams bacon, cut into 2-inch
strips
4 cloves gariic, minced
1 kilo stewing beef
] tablespoon paprika
2 bay leaves
1 teaspoon caraway seeds
112 teaspoon salt
1 teaspoon hot chili sauce
11/2 cups beef broth OR water
)0 Cook bacon in a large sauce pan.
Remove bacon from saucepan and
reserve some of the bacon oil.
)0 Saute the minced garlic in the reserved
bacon oil and add the beef.
)0 Brown the beef then add the fried
bacon, pap rika, bay leaves a nd
ca raway seeds. Season wit h salt and
hot chili sauce.
)0 Transfer the mixture to a slow cooker.
Add water or broth. Sct timer of slow
cooker and tum a ll. Let cook 8 hours or
unti l beef is tender. Serve with baked
potatoes or rice.
GARLICKY MEATBALLS
WITH MUSHROOM SAUCE
VV/1 C/l sll aping tile meatbal/s, mois tell
limrds witli cold Willer to pn.'v.ml tile beeffrom
stickillg.
6 Servings
1/2 kilo ground beef
1 'gg
114 cnp chopped onions
114 cup small garlic cloves, peeled
112 cup dry bread crumbs
1 tablespoon paprika
1/2 teaspoon salt
112 teaspoon ground cayenne
pepper
SPECIAL RECIPE COlliCTION t-'UUU UJ '
1 teaspoon oregano powder
1 teaspoon dried thyme
Cooking oil for deep-frying
1 cup cream of mushroom soup
1 cup mil k
1/2 cup sliced button mushrooms
)0 In a mixing bowl, combine beef, egg and
onions. Mix well and season with salt and
pepper. Wi th tablespoon as measuring
guide, shape lx.'Cf mixture into individual
meatb.""ills.
)0 Insert a dove of garlic into center of eadl
meatball and pindl to close. Set aside.
)0 Preheat oven to35O"F, lna shallow plate,
mix bread crumbs, p<lprib, salt, pepper,
oregano and thyme. Coat meatballs in thi s
mixture.
)0 In a large skillet, heat cooking oil Brown
the meatb.1lls on aU sides, 4 to 5 minutes.
With a slotted spoon transfer meatballs to
a baking dish.
)0 In a bowl combine mushroomsoup and
milk. Pour mixture over meatballs. Top
with sliced mushrooms and bake for 30
minutes in the preheated oven.
)0 Serve hot with buttered potatoes and
parsley -
Q FOOD SPECIAL RECIPE COllECTION
BASIL SIRLOIN ROLL
6 to 8 Servings
The basil leaves add a pleasing aroma to
the sirloill rolls.
1 kilo sirloin, trimmed and sliced
thinly into 4" x 6" pieces
3-4 tablespoons calamallsi juice
Vz cup chopped fresh basil leaves
1/2 cup grated Parmesan cheese
114 cup olive oil
2 tablespoons chopped garlic
Com oil for frying
Season sirloin slices with salt and
pepper. Marinate in enlamallsi juice for a
few hours or overnight. (Keep in
refrigerator so they don't spoil.)
.. Tn a bowl, combine basil leaves, chl.."Csc,
olive oil and garlic. Mix well and rub 1
teaspoon of thi s mixture on each sirloin.
Reserve remaining basil sauce.
)- Roll sirloin slices as in a jelly roll and
fasten with toothpicks.
)- When ready to cook, preheat oven to
3SO"F. Hetlt corn oil in a shallow frying
pan and brown the rolled sirloin over
medium hea t.
)0 Arrange the rolled sirloin slices in a
baking dish and pour the reserved basil
sauce. Bake in preheated oven for 5 to 10
minutes or until si rloin is fork tender and
just cooked through. Do not over bake as
the meat willlx!come tough.
)0 If desired, serve with buttered green
beans and mashed potatoes. -
Pork
SIMPLE SISIG WITH A CRUNCH
8-10 Servings
While pork ears alld jowls are used ill
the traditional Palllpango recipe, this Olle
made with pork belly is just as delectable
in taste and texture, .mId more acceptable
to the squeamish.
1 kilo sliced pork belly (lielllpo)
8 cups water
2 tablespoons salt
1 cup mayonnaise
3 teaspoons liquid seasoning
3 tablespoons calamall si juice
1/2 teaspoon salt
3/4 teaspoon black pepper
1 ]j2 cups chopped onions
1 fresh chili, chopped (optional)
Com or canola oil for deep hying
Chopped onion for garnish
)0 Boil pork in water and saJt until tender
but skin is still firm. Drain.
)0 Grill cooked pork over hot charcoal
until light brown and skinpops slightly.
)0 Chop pork into small pieces.
Refrigerate unti l thoroughly chilled.
Make sa u ce: )0 In a sma ll pan,
combine mayonnClise wit h liquid
seasoning, cnlamansi juice, salt, pepper,
onions and chili. Heat mixru rc, stirring
occasionally, until onions are limp and
mixture rums slightly transparent. Set
aside.
)0 In a wok heat oil. Over medium heat,
deep-fry chilled pork pieces until skin
pops, much like chicharon. Transfer
immediately to a hot iron plate or tray.
). Coat pork pieces in sauce. Garnish
with chopped onion. Serve
immediately. Sisig should be crunchy
when eaten. -
ROAST PORK LOIN WITH
MANGO PINEAPPLE SAUCE
12 Servings
Chefconsllitant fundy Gueco updated a
family recipe and came lip with this juicy
roast . The tart sweetness of the fruit
marinade makes if a very tasty dish.
For the marinade and pork loin:
2 cups mango puree
2 cups pineapple juice
112 cup liquid seasoning
112 cup chopped garlic
1 teaspoon coarsely ground black
pepper
2-21/2 kilos whole pork loin, trussed
Salt to tast e
114 cup cooking oil
For the saucc:
2 tablespoons flour
1 cup pineapple juice
1 cup mango puree
Reserved mari.nade
1 tablespoon honey
For the <lccomp.miments:
2 tablespoons cooking oil
6 pineapple slices
3 mangoes, seeded and sliced
1 cup aU-purpose cream
3 tablespoons bult er
1/2 teaspoon nutmeg
2 kilos sweet potatoes, peeled,
di ced and boiled until tender
For the garnish (optionill):
Prunes
Rai sins
Garlic chips
hint of color (this is called a blond roux).
,.. Add the pineapple juice, mango puree
and reserved marinade. Sinuner until it
reaches il sauce consistency and coats
back of spoon, about 10 to 15 minutes
from the time it starts to boil.
,.. Season with Sillt and pepper. Blend in
honey to add shine. .
Prepare the accompaniments: ,.. In a
S<lute pan.. heat cooking oil to high. Sear
the pineapple and mango slices in hot
oil. Remove from hettt .:md sct ilside.
,.. In a saucepan, heat cream ilnd butter,
s ti rri ng until well blended. Blend in
nutmeg. r.OUT over sweet potato slices.
Mash the potatoes unti l smooth. Season
to taste with salt and pepper. Set aside.
To assemble: ,.. Slice pork loin and
arrange on a serving platter. POll r mango
pineapple sauce in a s..1ucebOill.
,.. Arrange mashl-'d potatoes, mango and
pineapple slices around pork loin.
Garnish with prunes, rai sins and garlic
chips if desired .
PORK PARMIGIANA
6 Servings
Melted M()7..:znn.11fl fllld PnnllCSIIlr
top the slices of bn'fldtyi /X'rk ill t/ris n>eipe by
FOOD recipe tester mId writer Vicky Ferrer.
For the marinara sall ce:
. 3 tablespoons oli ve oil
4 garlic cloves
Prepare the marinade and pork loin: '" 1 medium onion, chopped
In a bowl, combine mango p uree,
pineapple juice, liquid seasoning, garlic
and pepper. Let stand a few minutes.
,.. Pour marinade into a deep container.
Arrange porkAoin in marinflde, making
s ure it is comple te ly covered in
marinade. Season with sal t to taste. Kl'CP
overnight in refrigerator.
,.. When ready to cook, preheat oven to
375"F. Drain the pork loin and reserve
the marinade for usc in the sauce.
1
1
1
2
11/4
6-ounce ca n tomato pas te
16-0unce c.m tomatoes, undrained
tablespoon sugar
teaspoons fres h bas il leaves,
snipped or chopped
teaspoons salt
For the pork:
2 cups marinara sauce (recipe
below)
1
3/4
1/8
cup bread crumbs
teaspoon salt
teaspoon pepper
,.. Sear the pork loi n by roasting over
high heat in a turbo broiler or convection
oven for 10 to 15 minutes. OR: Heat oil 2
in a large saute pan and brown the 6
egg'
pork cutlets, cut to ll.t.inch thick
sli ces surface of pork loin.
)- Remove pork loin from heat and
arrange in a roasting pan. Roast in the 3
preheated oven for 1 to 1 1/2 hours or
until slightl y pink in the center.
3
6
1/4
tablespoons oli ve oil
tablespoons butter or margarine
slices Mozzarella cheese
cup grated Pannesan cheese
,.. Remove pork loin from oven and allow
to rest 20 minutes. Meanwhile make the
sauce and the aa:ompaniments.
Make the sauce: ,.. In a s<l ucepot, heat
the butter. Blend in flour and cook until
it becomes a sandy texture with just a
Pre pare the marinara sauce: ,.. In a
saucepan, heat oil over medium heat.
Saute garlic and onion until tender, about
5 minutes.
,.. Stir in tomato paste and saute with the
SPECIAl RECIPE CQUCT1QN FOOD ED
garlic and onion. Add tomatoes and their
liquid, sugar, basil and salt. Simmerover
low heat, covered. Stir occasionally.
Cook 20 minutes or until thickened.
,.. Cook the pork: On a plate, mix bread
cru mbs, salt and pepper. Beat eggs
lightly in a shallow bowl. Dip each pork
cutlet in beaten eggs, then bread crumbs.
Repeat proa.'SS to coat h .... ice.
,.. In a skillet, over medium heat, fry
each pork cutlet in hot olive oil and
butter until brown on both sides, about
5 minutes each s ide.
,.. Arrange fried cutlets in a skillet and
spoon marinara S<l uceover each cutlet. Top
each with a slice of MOZZiu"dla dleese and
sprinkle with Panncsan d,ee5e. Reduce
heat to low. Cover and cook lmtil ch"-'l'Se is
melted, about 3-5 minutes.
,.. Transfer cooked pork to a platter.
Gamish with fresh basil or parsley. -
MENUDO
6 Servings
A fovonle com fori food, menudo is a IllIIst-
have stmrdl,!! food ill II/(Illy Filipillo hOI/it's. It
glX'S Mil with rice or hot pan de sal, (/lid Us
leftovers make a good tocta omelet, too.
112 tabl espoon minced garli c
1 cup diced red tomatoes
3 cups cubed pork loin
1 cup cubed pork li ver
1 piece c1lOriZO de Bilbao, diced
112 cup water
1/2 cup chick-peas
1/2 cup button mushrooms, s liced
] /2 cup di ced red and green bell
peppers
Dash of papri ka
,.. In a medium pan, heat oi l over
medium heat and saute onions until
transparent. Add garlic and tomatoes.
Cook for 3 minutes or until tomatoes are
mushy in consistency.
,.. Add pork loin and simmer Wltil pork
is half-cooked, about 15 "'minutes. Add
the liver and cJlOriz.o. Continue cooking
for about 5 minutes. Add 1/2 cup water
if needed so mixture does not dry up.
,.. Blend in chick-peas, mushrooms, red
and green peppers. Heat through.
,.. Season with salt and pepper. Stir in
paprika for marl' color. Serve hot with
cooked rice .

'. ;:\ I'
I' ,
.'
SPECIAL RECIPE COUECTION FOOD ~
Poultry
ROAST TURKEY
15-20 Servi ngs
Cookill g a whole turkey elll! be quite
illtimidatillg, especially for Ix'gillllers. Start with
II small /urki:yjirst, like the lIille-lo IL'JI-poullder
1I$('ff ill 11,;s recipe. It is rosier lolumd/ell/ld does
1101 take /IS 10llg to cook /IS 1I/lIrger bird.
For the turkey:
1 whole Butterball turkey, about
9 to 10 pounds
1 onion
Fresh sagc (optional)
Fresh thyme (optional)
For the giblet gravy:
1 turkey neck (included in
package)
1 turkey giblet (from package)
1 turkey livcr, optional (from
package)
1 teaspoon saLt
3 cups water
Drippings from turkey
1/4 cup flour
Roast the turkey: ,. Preheat oven 10
425"F. Remove the packed turkey neck,
liver and giblets from the turkey and
set aside for making the gravy. Wash
the turkey well inside and out. Pat dry
wit h paper towels_ Season inside and
out with salt and ppper.
,. Melt half of the butter in a small
skil let. Position turkey, breast side up,
on a rack in a roasting pan and brush
allover with melted butter.
,. Cut remaining butter into cubes and
insert into cavity of turkey, together with
whole onion and herbs, if using.
El) FOOD SPECIAL RECIPE COUEcnON
)- Season turkey again with salt and pepper.
Insert meat thennometer on the thickest
part of the t u r k e } ~ which would be the
thigh, dosest to the body. Be sure mea!
thennometer doesn't touch the bone.
)- Pllt turkey in preheated oven. Turn
over temperature down to 350"F
)- Check after 45 minutes to sec if turkey
is browning too fast. If SQ, lower heat to
325"F. You may also cover the h Lr key
loosely with a tent of aluminum foil.
)0 For a 9 to 10-pound turkey, check for
doneness after 2 1/2 hours. The me<lt
thermometer should register 18O"F. U it
hasn't reached thai temperature yet,
return turkey to oven and conti nue
checking after every few minutes.
)0 While turkey is roasting, yOli may
baste i t occas ionally with drippings.
For this purpose, you should use a
basting brush with long hahdle. (It is
also okay not to baSil" l urkey, if you
don't wa nt to.)
)- When turkey is fully cooked Gust to
make sure, prick thickest part with a
metal skewer. If juices run clear, it' s
cooked). Remove from pcl1' and reserve
the drippings for the gmvy. Allow h.lrkey
to rest about 30 minutes before carving.
Serve turke), with gravy and crcUlberry
sauce (available in supermarkets).
Make the gravy: )- Pu t turkey neck,
giblet, liver (i f using) and salt in a large
saucepa n. Pour in water. Simmer for
about 30 minutes.
)- Remove giblet and liver and pound
unti l of very fine consistency. Set aside.
)- Let h.lrkcy neck continue to simmer for
another 30 minutes.
)- Remove turkey neck from saucepan
and tum off heat. Pry the meat from the
bones. Chop mea t fine ly. Set as ide
together with the pounded giblet and
li ver. Make sure you also set aside the
si mmering liquid, wh ich woul d
constitut e the broth.
)- After turkey has cooked, pour the
drippings in the roasting pall into a bowl.
Strain the dri ppings into a measuring
bowl, to sepa rate the liquid from the fat.
)- Spoon about 2 tablespoons of the fat
into a deep saucepan. Add flour and
cook over low heat, stirri ng constantly
u ntil the fa t and the flour are well
blended.
)- Pour enough of the broth into the
reserved drippings to make two cups.
Add the potmded turkey meat, giblet
and liver.
)- Gradually pour mixture into the flour-
fat mixture in the saucepan. Stir over low
heat until of smooth consistency. Season
with additional salt if needed. Strain and
serve with roast turkey .
Chestnut-Bread Stuffing
15-20 Servings
A peifect acco/llpal1imeHt to roast turkey,
tilis old1ashiolled stuffing is aetl/ally cooked
separately from the turkey. You cal! make
this a day ahead, then store it ill the
refrigerator III1/il /Ileal time. Slice and reheat
ill a mieroilJ"<fC, or remove from refrigerator
IlII 110IIr before serving alld senl(' at room
temperatllre.
1 loaf bread slices (preferably
day-old white or wheat bread)
1/2 cup butter or margarine
1 clove garlic, minced
1 cup chopped onions
11/2 cups chopped roasted chestnuts
2 cups chopped fresh button
mushrooms
1 cup chopped veal chipolata
(small sausages, ava ilable in
big supermarkets and delis)
2 tablespoons chopped celery
2 tablespoons chopped sha.llots
2 cups stock, OR 1 bouillon cube
d issolved in 2 cups hot water
1 cup evaporat ed milk
2 eggs, whole
1 tablespoon dried sage
1/. teaspoon ground pepper
Dash of nutmeg
)- Prepme three 4" x 8" loaf pans, or two
5" x 9" loaf pans. Gre<1se bottoms and
sides of pans lightly. Put <1 sheet of waxed
paper to fit the bottom of the pans, for
easier removal of the stu ffi ng after
baking. Preheat oven to 35O"F.
)- Shred bread sli ces into little cubes with
a fork or by h<1nd. Measure and pack
lightly to make 7 cups. Put in bowl and
set aside.
)- In a casserole deep enough to hold the
7 cups of shredded bread, heat butter or
margarine on medium heat, making sure
it doesn't burn. Saute garlic and onions
until tender.
Ii> Add chopped chestnuts and stir for 1
minute. Mix in mushrooms and continue
sauteing for another minute.
)- Add chipolata and !Kl ute 1 minute.
Add the celery, parsley and shallots and
continue cooking for another minute,
stirring frequently. Stir in bread and mix
well with the sauteed mixture. Slowly
pour in the stock. Add milk-and eggs and
mix thoroughly.
)- Season wi th sage, pepper and nutmeg.
Remove from heat.
)- Pour into prepared loaf pans. Bake in
preheated oven for 20 minutes. Test the
center of the mixture by pricking with a
fork or knife. If fork or knife comes out
clean, the stuffing is done.
)- Cool baked stuffing slightly, then cut
loaves into 1/2-inch slices. Arrange on a
platter and serve with the roast tur key.
Cajun Rice Stuffing
15 Servings (1/ 2 cup per serving)
Uk!.' Iltc cllesttrut bread Stllfjil1g, t/!is rice
dislllllakc5 a great accompauimeut to rollst
tllrkey.
1 V2 cups whole-grain rice
11/2 cups glutinous rice (maiagkit)
6 cups stock OR 2 bouillon cubes
di ssolved in 5-6 cups hot water
114-1/2 ki lo chi cken giblets
4 cups water
3/4 cup bulter or margarine
2 pieces Hungarian sa usages,
sliced diagonall y 1/4-inch thick,
for garnish
6 doves garli c, minced
2 cups chopped onions
2 cups coarsely chopped green
pepper
2 cups coarsely chopped
Hungarian sausages
114 cup chopped parsley
114 cup thinly sli ced celery
1/4 cup chopped shall ots
1 tablespoollll1i ld Cajun
seasoning" or to taste
1 teaspoon salt, or to taste
)- Wash the 2 kinds of ri ce grains and
cook together in stock or broth for 20
minutes or unti l full y cooked. Remove
from heat and set aside.
)- Wash and clean giblets very well. Put
in a medium pot with about 4 cups W<1ter
and let boi l. Simmer for 15 minutes or
until tender. Discard water. Allow giblets
to cool. Chop giblets. Measure to make
2 cups.
)- Hea t butter or margarine in wide
skillet and saute Hungarian sausage
slices. Remove from pan and set aside
as garnish.
)- In same skill et, saute garlic and onions
until tender. Add green pepper and cook
] minute. Mix in chopped giblets and
saute 2 minutes.
)- Combine parsley, celery and shallots
and add to Sc1uteed mixture. Continue
cooking over mediu m heat. Sti r in
chopped Hungarian sausages and cook
while sti rri ng for 2 minutes.
.. Add the cooked rice and mix
thoroughly with the sauteed ingredients
for 1 minute. Add Cajun seasoning" and
sal t to taste. Transfer to a platter and
garnish with the fried sausage slices.
Serve with roast turkey.
"U not available, substitute with dashes
of salt, paprika, black pepper, cayenne
pepper, garli c powder, onion powder,
dried oregano and thyme to taste. -
CHICKEN CACCIATORE
6 Servings
This chicken dish of rtalian origin has a
hearty rustic flavor. It looks colorful with its
garden ingredients - the peppers, tomatoes,
mushrooms ami olives.
1/2
1 112
1
1112
2
1
cup olive oil, divided
kilos rhicken, cut into serving
pieces, excess skin removed
tabl espoon minced garlic
cups sliced onions
tablespoons butter
teaspoon dried basil leaves OR
3 tablespoons sliced fresh basil
leaves
2 teaspoons Italian seasoning
(OR 1 teaspoon each marjoram
and thyme)
1 teaspoon oregano
2 rhicken broth cubes
2 bell peppers, seeded and sliced
1/2 cup dry red wine
11. cup tomato paste
1 16-oz. can whole stewed
tomatoes, including liquid
11/2 cups water or chicken stock
1 cup fresh button mushrooms,
sliced
I I. rup pitted blark oli ves
1 teaspoon salt
11/2 teaspoons sugar
.. Heat 1/4 cup of the olive oil in a
casserole. Cook chicken pieces in hot oil
until brown on all sides. Removechicken
from pan and set aside.
)0 Pour remaining olive oil in same
casserole. Saute garlic and onions,
scraping bottom of pan often to loosen
drippings. Add butter and mix
SPECtAL RECIPE COLLECTION FOOD f.IJ
thoroughly.
.. Retum chicken to pan and stir well.
Add basil, Italian seasoning, oregano
and chicken broth cubes. Stir well.
)0 Blend in sli ced peppers and wine.
Simmer 3 minutes.
)0 Stir in tomato paste, stewed tomatoes
with li quid and water or chicken stock.
Mix welt. Cove r and s immer for 20
minutes, sti rring occasionally.
)0 Add mushrooms and olives; let cook
until chi cken is fork-tender, about 10
minutes. Season with salt and sugar.
)0 Stir in parsley and heat through. Serve
with rice, hot pasta noodles or sauteed
potatoes.
~ l f thicker-sauced cacciatore is desired,
dredge chicken pieces in flour before
browning in olive oil. -
SPICY CHICKEN WINGS
6 Servings
This makes ilIl appetizing pulutan or
picn-pica for a get-together with friellds.
3/4-1 kilo chicken wings
3 tablespoons sweet chili sauce
2 tablespoons hot sauce
EI> FOOD SPECIAL RECIPE COUfCTION
1 tablespoon salt
V2 teaspoon black pepper
1/2 teaspoon chili pepper
Canola oil for frying
Trim chicken wings, removing the
bony protrusion.
)0 In il bowl combine chili sauce, hot
sauce, sa lt, black pepper and chili
pepper. Marinate chicken wings in
mixture for at least 2 hours.
)II- In a wok or skillet, heat oil. Drain
chicken wings from rna ri nade and fry in
hot oil. Serve hot with barbecue sauce
or chi li sauce, -
BUTTERED CHICKEN
6 Servings
For FOOD'sspccil1/jell.t ll rt:olllwrbsamf
spi ces, cOII Il'ivllIOI" Tim1 Concepcioll Diaz
visited the Asnail Milli Marfand UI/cle Ed's
Grocery, both of wl/iell carryall kinds of
spices used for illdian cooking. Indian
IIntioual lmlki B1/1lm! and her dill/giiter Rosh,
bot/lI011g-filll e resirlellls of the Philippines,
shared this recipe for (/ typical IndialJ dislt
which makes lise of aromalic ingrediems
Iypical of Il1dial1 cooking.
1 teaspoon chili powder, divided
2 teaspoons lemon juice
1/2 kilo chicken pieces, deboned
1/2 cup water
1/2 tablespoon crushed garli c
1/2 tablespoon crushed ginger
2 medium onions, finely chopped
2 bay leaves
6 tomatoes, pureed
3/4 teaspoon salt, or to taste
1 teaspoon coriander powder,
divided
1/4 teaspoon cumin seed powder
1/2 teaspoon caraway seeds
1/2 teaspoon turmeric powder
2 tablespoon cashew nuts,
powdered
Fresh coriander leaves for
garnish
,. Prepare the marinade by mixing together
1/2 teaspoon of the red chili powder and
the lemonjuicein a bowLPutinthechicken
pieces one at a time, makingsl.lJ:C that each
piece is immersed in the marinade. Set
aside for about 10 minutes.
)0- In a pan, over medium heat, melt half
of the butter and saute marinated
chicken for about 5 minutes. Add 1/ 2
cup water and bring to a simmer.
,. In another pan over medium heat, melt
remaining butter. Saute garlic, ginger
and onions over low heat until garlic and
ginger tum golden brown.
,. Mix in bay leaves, tomato puree, sait,
coriander powder, cumin seed powder,
caraway seeds, turmeric powder and
remaining dlili powder. Stir mixture for
one minute the n add to the chicken
simmering in hot pan. Cook over
medium heat for 8 to 9 minutes.
,. Stir in cashew nuts. Cook until sauce is
thick. Garnish with fresh coriander leaves
and serve hot with steamed white rice.
HONEY CHICKEN WITH
CINNAMON
6 to 8 servings
IIIIlIlY seem IIIl/l SlIalllll! the eilllllllllOll
(m/ulllces the IWlley citrilS flavor of til e
/11l/ril1l/de.
1 Clip chi cken broth
1/2 cup cooking wine
1/4 cup honey
2 tablespoons w/flmflll si juice
1 tabl espoon minced garli c
1 tablespoon cinnamon powder
1/2 teaspoon salt
Dash pepper
1 whole chi cken, cut into serving
pieces
Cooking oil for fryi ng
,. In a deep bowl, mix together broth,
wine, honey, C(I/I/I11(1I1S! ju ice, gar lic,
cinn<lmon, salt and pepper. Add chicken
sl ices and toss to coat. Marinate chicken
a few hours or overnight in rcfri gcmtor.
,.. Dr<l in chicken from marinade and
reserve marinade. Pour marin<lde into a
small saucepan <lnd boil over medium
heat unti l slightly thickened, about 8 to
10 minutes.
)0- Preheat oven to 350"F. In a deep frying
pan, heat oil over high heat. Brown
chl cken on all sides (take note that honey
causes fast charring). Place browned
chicken slices in a baking pan and pour
thickened marinade. Bake, uncovered,
30 minutes or until chicken is cooked
through. Serve hot with rice.-
BALSAMIC CHICKEN THIGHS
6 Servings
6 boneless chicken thighs
1 teaspoon crushed garlic
1 cup red wine
1 tablespoon sugar
1/4 cup balsamic vinegar
1 large onion, sliced
1 teaspoon dried thyme
)0- Rub chicken thighs with garlic, salt and
pepper. Arrilllge in a medium bowl and
marinate in \vine, sugar and vinegar. Cover
and marinate a few hours in refrigerator.
,. With a slotted spoon remove
marinated chicken thighs illld reserve the
marinade. Preheat oven to 35O"F.
,. Mel t the butter in a skillet and saute
the onion 2 to 3 minutes.
)0 Add chicken thighs and brown on all
sides, 3 to 4 minutes.
,. Arrange chicken in a baking dish and
pour the reserved marinade.
,. Cover with aluminum foil and b<lke in
prehc<lted oven 25 to 30 minutes, or until
chicken is fully cooked, bastingoccasionally
with pan juices. Just before removing
chicken from oven, sprinkle with thyme.
,. Serve hot with boiled rice.-
CHlCKEN AND MUSHROOM
CREPES
6 Scrvings
Ricll mid crel/llly, these SI/vory crepes are
1/ perfect lIIaili eOllrse for bru/l ch or a light
meal.
For the cr&pes:
1 cup flour
1 cup mil k
1 cup water
1 egg,. sli ghtl y beaten
1 tablespoon melted butler
ror the chicken:
1 tablespoon butter
2 cups diced chi cken breast
1 cup cream of mushroom soup
1 cup milk
1 tablespoon chopped green
onions
Make the crepes: " In a mixing bowl,
place the flour and make a well at the
center. Pour the milk, \vater, egg and
butter.
,. With a wire whisk, whisk the mixture
until smooth. Let stand for 20 minutes to
allow the batter to relax (this makes for
lighter crepes).
,. In a nonstick pan, pour 1/4 cup of the
mixture and allow it to spread evenly
over the pan, tilting the pan if necessary.
(If using ordinary frying pan, brush it
with a little aU to prevent crepe from
sticki ng to the pan.) Cook until set or
golden brown in color.
)- When top begins to look soli d, flip
crepc over and cook the other side for
about 1 minute. (Note: In the course of
cooking, batter mny become thick; add a
li ttl e water if necessmy to thin bat ter to
pouring consistency.)
". Stack cooked crepes on lap of each
other but put v .. 'axed paper in between
until ready to use.
Cook chicken: )- In a hying pan. melt the
butter and stir-fry the chickel' 5 minutes or
until chicken is no longer pink.
". Pour in the crea m of mushroom soup
and milk. Over mediu m heat, let boi l
an d cont in ue stirri ng for about 2
minutes or until mixture is thoroughly
blended.
)- Stir in green onions and season to taste
with salt and pepper. Remove from heat
and set aside to cool.
To assemble: )- Put 3 to 4 tablespoons of
chicken in one crepe and roll as in a jell y
roll.
". Repeal with rema ini ng crepes and
chicken.
,. Arrange on a serving tray to serve.-
CHICKEN PAPRIKA
6 Servings
114 cup fl our
6 chicken breast halves, boneless
and skinless
Corn oil for pa n frying
1 medium onion, s liced
3 d oves garlic, minced
1 cup cream of chicken soup
2 teaspoons papri ka
1 cup milk
112 cup bacon bits
SPECIAL RECIPE COLLECTION FOOD UJ
saute unti l fragrant.
)- Stir in cream of chicken soup, pa prika
and mil k. Let simmer for 2 minutes 10
blend the fl avors. Remove from heat and
pour mixture on the prepared chicken
breast. Top with bacon bits. Bake chi cken
in preheated oven for 20 to 30 minutes
or u ntil chicken is tender and fu lly
cooked Qui ces should n m clear when
chicken is pricked wit h a fork). Serve
hot. -
CHICKEN RUMAKI
6 to 8 Servings
Bacoll-wrnpped chicken livers are poplliar
canapes or hors d'oeuvre.
)- Prehe.ll oven to 400"F. [n a bowl,
combine flour, salt and pepper. 1/2
)- Coat the chi cken breast with fl our 114
kilo chi cken li vers
kilo bacon, cut into 6-inch sli ces
8-ounce can water chestnuts,
drained, sli ced in half
mixture. 1
)- In a shallow fryillg pan, heat oil and
pan-fry chicken until golden brown, about
5 minutes each side, over mL>dium heat.
,. Drain chicken on paper towels and 1
arrange on baking dish. Cover chicken 2
with foil to keep warnl .
)- In a shallow pan melt butter ilnd saute 1
onion until tmnspa rent. Add garli c and 1
Leeks, whit e part only, sliced
into 1inch stri ps
cup soy sauce
tablespoons juice of lemon or
caIall/allsi
teaspoon sugar
teaspoon finely minced ginger
e FOOD SPECIAL RECIPE COlliGnON
,.. Cut liver into bite-size chunks.
Wrap each bacon slice around a
chunk of liver, a piece of water
chestnut and leek. Secure with a
toothpick.
In a medium bowl, combine soy sauce,
juice of lemon or cnll7llUmsi, sugar and
ginger. Add bacon-liver pieces and toss.
Cover and marinate about 1 hom, mixing
occasionally.
Prciteat grill or broiler. Drain liver pieces
from marinade and broil over medium
heat. With tongs, turn pieces often until
livers are just cooked and bacon is slightly
crisp but not dry. Serve '.vith sour cream
dip if desired.
ROASTED CHICKEN WITH
MANGO GLAZE
4-6 Servings
Chef restaurateur Nicky Call1Cllm shared
this n'c!pe ill FOOD's JWle2002 fralureol! dnds
who cook. Tills is II favorite dish ofllis children.
1 cup orange juice
1/4 teaspoon salt
1/4 cup pure olive oil
1/4 cup brown sugar
1/4 cup chopped spri ng onions
2 tabl espoons light soy sauce
11/2 kilos whole chicken
1 bay leaf
3 cloves garlic, finely chopped
1 teaspoon thyme
1 tablespoon Oijon mustard
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 large ripe mango, peeled and
chopped
Juice of 1 lemon
1/4 cup mango juice
1 cup water
In a blender, pulse the ora nge juice,
salt, olive oil, brown sugar, spring onions
and soy sauce. Clean whole chicken well
under cold running water and pat dry
with paper towels. In a deep baking dish,
place the chicken and pour the blended
orange juice and bay leaf inside the
chicken. Marinate chicken overnight,
turning at least hvice.
Preheat oven to 3SO"F. In a separate
saucepan heat olive oil and saute
chopped garlic on medium heat. Add
thyme, Dijon mustard, salt, pepper,
chopped mangoes, lemon juice and
mango juice and simmer for 5 minutes.
Set aside for basting.
>- Arrange chicken in a baking dish and
pour water on the baking dish. Cover
with foil and bake for 30 minutes.
Remove foil and continue cooking
until chicken is tender, basting with
mango mixture every 10 minutes or at
least 3 times.
). Remove chicken from oven. Transfer
liquid in baking dish to a deep
saucepan and bring to a rapid boil.
Simmer and add the remaining mango
sauce and continue simmering for 5
minutes.
>- Serve chicken in a deep dish with
mango sauce on the side. -
BULACAN SINAMPALUKANG
MANOK
6 Servings
True-blue Bli/ake/ia Evangeline Ipapo-
Syjllco shared this recipe ill tire November
2002 iss lie of FOOD, wilen she wrole abOl 1l
the best delicacies of her provillce.
6 cups rice washing
Cooking oil
1 inch ginger, peeled and sliced
3 cloves garlic, chopped
2 medium tomatoes,
chopped
1 whole native chicken, cut into 8-
10 pieces
1/2 cup rice mixed with chicken
blood, boiled separately until
rice is done
1/4 kilo young tamarind leaves,
minced
3 pieces long chili (siling
pnlllpnksiw)
2 teaspoons fine salt
>- Boil 6 cups rice washing and keep to
a low boil while prepll ring the other
ingredi ents.
>- In another pan, heat oil and saute the
ginger, garlic, onion and tomatoes until
tomatoes are fully mashed.
>- Add the chicken and cover the pan.
Simmer until mixture is nearly dry.
>- Pour the sauteed chicken into the
boiling pot of rice washing and cook
until tender.
>- Around 10 minutes before chicken
becomes tender, stir in pre-cooked
chicken blood with rice, tamarind
leaves and long chili. Season with salt.
Cook until chicken is tender.
Note: Native chid;en takes a longer
time to cook.
For the Dip: Chicken liver, cooked and
ground, mashed with pa.lis.-
ROASTED CHICKEN
6 Servings
The use of gi nisa flavor mix now
available at stores and supermarkets makes
for a very tasty disiJ. Stuffing tiJe chicken
wit h lemongrass (tanglad) gi ves it
fragrance and a citrusy flavor. It was a big
hitwiJen FOOD Ilutritionist Cecile Esperanw
had this taste-tested by the staff.
1 whole chicken, about 1 kilo
Coarse salt
4 enlnmnllsi
114 cup soy sallce
1 teaspoon ground pepper
2 tablespoons minced garlic
Cil1isa flavor mix
Lemongrass
>- Rub chi cken with comse salt inside
out, then wash chicken very well.
>- Marinate chicken in ea/amansi jelice,
soy sa uce, pepper and ga rli c a few
hours or overnight in the refriger.:ltor.
,. When ready to cook, preheat oven
to 375F.
>- Remove chicken from m.:lrinade then
rub all over with gi llisa flavor mi x.
>- Stuff lemongrass inside the chi cken.
>- Roast in preheated oven.
>- If chi cken gets d r y, brus h with
chi cken drippings.
>- Bake until crisp and golden brown,
about 1 hour.-
ROAST CHICKEN STUFFED
WITH STICKY RICE
4 Servings
Whell thell high school studelll AIUIII Chili!
cooked this samlY dish, it was a hig hit with her
family. She's IIOW comp/eliJlg her studies at the
Clllil1ary lllstitiite of Americn ill New York.
For the stuffing:
1 cup diced chicken meat
112 cup sugar
1 teaspoon sesame oil
2 cups mnlngkit rice
3 cups water OR broth to cook rice
1 tablespoon oil
3 Chinese sausages, diced
5 black mushrooms, soaked and
diced
10 dried shrimp, soaked in 3
tablespoons hot water (Don't
discard water after soaking)
1 tablespoon oyster sauce
For the chicken:
2 tablespoons oyster sauce
1 tablespoon sesame oil
1/2 tablespoon sugar
1 teaspoon garlic
1 whole roasting chicken (about 1
to 1.2 kilos, head and tail intact)
2 tablespoons oil
Make lhestuffing: )o Marinatethediced
chicken in soy sauce, sugar and sesame
oil. Set asi de.
)0 In a pot or rice cooker, cook malagkit
rice in water or broth. When cooked,
keep the rice covered.
)0 In a ski llet, heat oi l to medium. StU-
fry marinated chicken until almost
cooked. Add sausages, mushrooms,
shrimp with water and oyster sauce.
Simmer for 5 minutes.
)0 Mix the cooked rice with chicken
mixture. Sct aside to cool.
Cook the chicken; )o Combine soy sauce,
oyster sauce, sesame oil, sugar and garlic
to make marinade.
)0 RlIb chicken with the marinade and let
st<lnd for 30 minutes. Prchent oven to 375"F.
)0 Stuff chicken with pre pared rice
stuffing.
)0 Brush chicken ski n with oil. Roast in
preheated oven for 45 minutes or until
completely cooked and golden brown.
CHICKEN CORDON BLEU
4 Servings
Betty's Sans Rival is /Iowa thriving
restal/rallt that seroes tasty fore at jrie/ldly
prices. \!VIrile their sans rival issfill firel1t'tlrto/
tlleir bIlSi1U!SS, otller dishes slIdr I1S Oris one have
won the hearts oftlleir dillers as well.
4 chicken breasts
4 calul1Iallsi
113 cup patis
3 tabl espoons sugar
8 slices Cheddar cheese
8 slices ham
112 cup flour
1 egg
112 cup cooking oil
,. Debone chicken brcnsts. Marinate in
juice of calamausi, pafis and sugar for 30
minutes.
,. Pound the chicken breasts fla t.
,. Arrange slices of cheese and ham
on each chicken breast and roll. Seal
edges of chicken to enclose filling.
)0 Dredge in flour. Dip in egg then
dredge in flour again.
)0 In a frying pan, heat oil and fry the rolled
chicken breasts until fully cooked.
)- Drain on paper towe ls.
)0 Slice into ri ngs before serving .
GRILLED PEPPERY CHICKEN
BREAST WITH GARLIC
TAPENADE
2 Scrvings
III his Vlll entini! Ilrtic/e 0 11 cooking for
two, IUlldy Cueco tlr is recipe for
couples who wallt to dille a/ home.
For the chicken:
2 chicken breasts
1 teaspoon lemon juice
1/2 teaspoon paprika
2 tablespoons &ied garli c chips
2 teaspoons toasted, chopped bell
pepper
1 teaspoon ground black pepper
For the tapenade:
1/2 cup black olives
3 tablespoons roasted garlic
3 tablespoons extra virgin olive oil
1 teaspoon oregano
SPECIAL RECIPE COl1ECTION tUUU
For the Vegetables:
3 zucchini, diced
1 red bell pepper, roasted
1 green bell pepper, roasted
8 sun-dried tomatoes
1 tablespoon onion
1 cup olive oil, divided
2 tablespoons balsamic vinegar
2 tablespoons pommery mustard
To assemble:
2 tablespoons maple syrup
V2 cup butter
Cook the chicken:
,. Marinate chicken breasts in lemon
juice, salt, pepper and paprika for about
30 minutes. Preheat oven to 35O"F.
)0 Roll chicken breasts in garlic chips, bell
pepper and ground pepper.
,. Grill breasts just unti l grill marksshow
on surface. Cook in the oven for 12 to 15
minutes, or until done.
Make the tapenade: ,. In a bowl,
combine olives, garlic, lemon juice, olive
oil and oregano. Puree in a processor.
Q FOOD SPECIAL RECIPE COUECTION
SeaSOI' with salt and pepper.
Make the veget ables:
,.. In a bowl combine zucchini, bell
peppers and tomatoes. Set aside.
)- Saute onion in 1 tabl espoon of the olive
oil and add vinegar ffild mustard. Slowly
add rema ining oil while whisking then
add the lemon juice. Toss the vegetables
with the dressi ng.
To assembl e: )- In a saucepan heat maple
symp until reduced in half. Stir in butter
and parsley. Let cool.
)- A rrange vegetables, chicken and garlic
tapenade on a plate. Top with maple
butter .
CHICKEN WITH GREEN PEAS
4-6 Servings
Lydia Castillo shares this recipe which
WIlS 11 favorite of her daughter Doreell's.
Working in the U.S. and keeping house for
the first time, she asked her lIIotiler how to
cook this for dinller with friends. Over the
telephone, this recipe has traveled from
Manila to San Francisco.
Cooking oil
5 doves garlic, crushed
1 large onion, cut for saute ing
1 whole chicken (11/2 kilos), cut
into serving pieces
1/4 cup water (optional),
112 cup ketchup .
100 grams green peas
)0 In a skillet heat oil and saute garlic and
onion. Add crucken and season with soy
sauce and pepper. Cover and let simmer.
)0 If chicken is watery, let it boil until
tcnder and liquid is reduced. If not, add
the 1/4 cup water.
)0 When chicken is tender, add ketchup.
Simmer for about 10 minutes or until
liquid is reduced. Stir in green peas and
heat through about 3 more minutes.
(From Lydia Castillo's III My Basket
cookbook)
3
2
5
112
1
2
1
1
2
1
112
11/2
1
112
Chicken wl1h Green Peas
ducklings (2 kilos each)
Salt and white ground pepper
to taste
teaspoons orange zest
Cooking oil to brown the
ducklings
cups brown sauce or substitute
with 1/4 cup red wine and 5
cups chicken broth
cup white sugar for the sauce
cup red wine vinegar
cups orange juice
cup lemon juice
teaspoon cornstarch
teaspoons orange liqueur
(triple sec), optional
teaspoon julienned orange rind
teaspoon julienned lemon rind
kilos fresh pineapple
cup clarified butter
cup white sugar for pineapple
ROAST DUCKLING WITH Foe Bmwn Sauce,
CARAMELIZED PINEAPPLES Pan Ddpping'
Makes 12 Servings 1/4
Chef Ueli Willimatm of Hans Gounnet 5
shared his recipeJor this Swiss Iwliday specialty
in the December 2001 issue cfFOOD.
cup red wine
cups chicken broth (or 2
chicken broth cubes dissolved
in 5 cups hot water)
,.. Preheat oven to 425F. Clean the
ducklings weU and pat dry inside and
out wit h paper towels. Season ducks
inside and out with salt and pepper.
Place the orange zes t in side the
caviti es.
,.. Heat oil in a large casserole. Brown
the ducks in hot oil then arrange on a
roasting pan and roast in preheated
oven for 45 minutes or unti l done.
To make brown sauce: ,.. Once ducks
are cooked, remove these to a platter.
Discard excess fat and deglaze pan
dri ppings with the 1/4 cup red wine
and about 5 cups chicken broth. Set
aside.
,.. Place sugar and vinega r in a
casserole and bring to a boil. Cook
until light caramel in color. Deglaze
with the orange and lemon juices.
Simmer until mixture is syrupy. Add
two-thirds of the brown sauce. Simmer
until sauce is reduced by one-fourth.
,. Add remaining brown sauce into the
reduced sugar-vinegar-orange lemon
sauce.
,.. Dilute cornstarch with a little water
and, if d ~ s i r e d , the orange liqueur.
Bri ng brown snuce mixt ure to n boi l
and add a litt le to the diluted
cornstarch before mixing into the
sauce. Season and strain. Add the
julienned orange and lemon rinds.
,.. Peel, core and sli ce the pineapple into
thin wedges.
,.. Heat t he clarified butter in a
saucepan. Add the pi neapples and toss
until weU-coated. Sprinkle with the
sugar a nd cook until li ghtly
carameli zed.
,.. Serve roast du ck lings with the
pineapples neatl y ar ranged on a
platter. Spoon the snuce around. Serve
wi th pickled red cabbage (available in
supermarkets) and mashed potatoes. -
SPEOAL RECIPE COlliCTION t'UUU ~
Eli) FOOD SPECIAl RECIPE COllicnON
Pasta
PASTA CASSEROLE
8 to 10 Servings
500 grams pasta. cooked as per
package directions
2 tablespoons olive oil, divided
2 cups diced cooked chiden
breast
1 cup frozen green peas, thawed
112 cup diced carrots
112 cup sliced oyster mushrooms
1 cup water
1 can (10 ounces) cream of
mushroom soup
2 cups milk
)- Add 1 tlblespoonoliveoil to the cooked
pasta and toss to prevent sticking. Set aside
in a baking dish. Preheat oven to 375"F.
,.. In a pan. heat remaining oil and stir-fry
garlic until fragrant.
)- Add chicken and continue stirring for 1
minute. Stir in peas, carrots and
mushrooms. Conti nue cooki ng for 3-4
minutes or until the vegetables are tender.
Add water to prevent the mixture from
drying.
,.. Lower heat and add the mushroom soup
and milk. Stir occasionally to prevent
scorching at the bottom of the pan. Season
to taste with salt and pepper.
,.. Pour the mixture over the pasta and
blend well. Coverdish withalurninum foil
and bake in preheated oven for 15 minutes.
Serve hot with garlic bread.-
PANCIT PALABOK
6 Servings
There is no fixed recipe fo r the noodles
brought to ollr shores by Chinese traders.
This version gets its nnll/e from the various
toppi"gs a"d gamisizi"gs, or palabok. used
to top fhe cooked pancit.
For the noodles:
400 grams billa" noodl es
Water
For the sauce:
1/2 cup ground elzielmfOlI
1/4 cup patis
1/4 cup ntsl/ete oil*
21/2 tablespoons calamallsi juice
4 cups shrimp juice**
For toppings:
1 Baguio peelzay, julienned and
blanched
112 kilo small shrimp, peeled and
rooked (reseIVe heads and shells)
1 cup crumbled clzichnron
2 cups ground pork, cooked
adobo style
1/2 kilo squid, cooked adobo style
and sliced into rings
3 hard-cooked eggs, peeled and
sliced
1/2 kilo oysters, shelled and cooked
in boiling water
1 head garlic, minced and toasted
in oil
Wnll sllY leaves
,. Soften nood les in a bowl of water.
When softened, cook in a pot of boiling
water until tender but still firm.
)- Drain noodles and set aside.
Make the sauce: ,. In a large bowL rombine
chicharon, TXltis, ground pepper, atsllete oil,
calamnnsi juice and shrimp juice.
)0 Add the drained noodles and toss until
noodles are well coated with sauce.
To add toppings: )0 Arrange noodles on
a serving platter. Sprinkle toppings over
noodles as desired.
To make atSllete oil: Combine 1
tablespoon atsllete seeds with 1/4 cup
corn oil. Heat over low heat for 1
minute and strain. Use only the liquid.
Discard the seeds.
uTo make shrimp juice: Boil the
reserved shrimp shells and heads in 4
cups water and a dash of salt.
Lower heat and simmer for about 5
minutes. Thicken wi th 2 tablespoons
cornstarch dispersed in water. Simmer
for a few minutes. Strain resulting liquid
into a bowl, pressing the shells and heads
to extract juice. Discard the shells and
heads and use liquid as sauce.
UNAGIPASTA
4 Servings
Unagi is the Japanese term for freshwater
eel, which is often sewed witll the slightly
sweet kabayaki sallCt!. Both are available ill
tile Oriental food sectiolls Of big supermarkets
and ;11 Japanese groceries. This recipe fUllS
shared by restaurateurs Rikki an.d Bellg Dee
ill FOOD's May 2001 issue.
Olive oil
3 tablespoons toasted garlic
3 tablespoons minced garlic
2 tablespoons chunked or cubed
llltagi (cut into 114-inch pieces)
1 package (500 grams) angel hair
OR spaghettini pasta, cooked as
per package directions
1 cup kabayaki sauce or teriyaki
sauce
112 teaspoon liquid seasoning
1 packet seaweed strips,
shredded
1 cup cooked IllHigi (sliced into
112" x 3")
)0 In a pan. heat olive oil. Add toasted
garlic and cook for aboutS minutes over
low heat. Set aside.
)o ln the same olive oil, saute fresh minced
garlic and the chunked or cubed ullngi.
)0 Toss the pasta in it together with the
kflbnyaki sauce or teriyaki sauce. Add
SPECIAL RECIPE COUECOON FOOD G
Unagi Pasta ....
liquid seasoning then sprinkle with the
toasted garlic.
)0 Before serving, add the seaweed strips.
Arrange on a plate and top with sliced
cooked lmagi.
PASTA PUTIANESCA
A LA CHAMBA
8-10 Servings
Cookillg Ilthusinst Mike Ereiictn relates that
he uxmld oftetl makeputtancsca with /.!>JU/tever
ingredients nre tllXlilnble, and the taste dumged
just a little each time, thus 'a la chamba'.
Horrer:er; he Ims gotten. this Jrroorite family recipe
down pat, and often makes big batches of the
sauce 011 weekends, keepillg them in the freezer

1 cup minced onions
1 cup minced garlic
3 ounces Olive Grove Margarine
1 can Taby's anchovy fillets,
mashed
4 cans (14.5oz.lcan) whole peeled
tomatoes
1 6-oz can Italian lomato'paste
1 beef broth cube, optional
EI) FOOD SPECIAL RECIPE COUECnON
IJ2
1
3
2
3
3
2
1
cup capers, and drained
cup black olives, pitted or
sliced, washed
teaspoons minced fresh parsley
leaves
teaspoons fed pepper flakes (or
more)
teaspoons minced fresh basil
leaves
teaspoons minced fresh
oregano
Salt
Freshly ground black pepper to
taste
tablespoons balsamic vinegar
(optional, depending on the
level of sourness desired)
kilo dry semolina pasta
(spaghetti No.3 or penne rigate),
cooked al de" te
Chopped parsley
Grated Parmesan OR Romano
cheese
in margarine. When margarine is
dissolved, add anchovies and mash to a
paste .
.. Stir in the whole peeled tomatoes and
tomato paste and bring to a boil.
,. Lower heat and simmer for 15 minutes
or lUltil tomato sauce is reduced todesired
consistency. While si mmering, blend in
beef broth rube, if using. capers, olives,
parsley leaves, pepper flakes, basil and
oregano, stirring constantly.
)- Season to taste with sait, pepper and
balsarnic vinegar.. if desired.
)- Arrange cooked pasta in individual
bowls (soup bowls will do).. and top with
puttanesca sauce. Sprinkle 'with chopped
parsley and grated Parmesan OR Romano
cheese. Serve immediately.
PASTA WITH CREAMY
BACDN SAUCE
6 Servings
1/2
)- In a saute pan, heat olive oil to high 1/2
heat. Add onions and saute for 1 minute. 2
Add garlic and saute for another minute. 1/2
,.. Before onions and garUc tum brown. stir 112
cup diced bacon
head garli c, chopped
cups liquid cream
cup grated Cheddar cheese
cup diced cooked ham
112 cup sli ced button mushrooms
1 SOD-gram pack pasta, cooked as
per packaged directions
)- In a large skill et cook bacon until crisp
and fa t is released. Remove from skillet
and dice the bacon.
)- Saute garlic in bacon fat until slightly
brown, 1 minute. Stir in liquid cream,
bacon, cheese, ham and mushrooms.
)- Cook over low heat, stirring
occasionall y until cheese is melted.
Season to taste with salt.
)- Remove from heat and serve with
cooked pasta.
PASTITSID
12 servings
I71is Greek dish is served in Mi1ti, a Greek
restaurant ill Rockwell Pawer Pumt owned by
Celli Psinakis, wlro is of Filipi'lo-Greek
parentage. For tire 1 kilo qf gnnmd meat ill tire
recipe, Gen; says!Jer grandllwfher always uses
haifa kilo o/ground lean beef 114 kiloo/ground
pork and 114 kilo of ground lamb. The
combination nO doubt makes this baked
lIIocaroni casserole rich and
For the filling:
1 heaping tablespoon butter
1 kilo ground meat
1 onion, finely chopped
2 cloves garlic
2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup chopped parsley
1/2 cup white wine
3-3 medium tomatoes, peeled and
diced (or use 1 cup canned
tomatoes)
2 egg whites
For the white sauce:
1/2 cup butter
3/4 cup flour
4 cups whole milk, hot
Salt and pepper
Ground nutmeg (optional)
2 eggs
2 egg yolks
2 cups grated Kefalatori cheese",
divided
For the macaroni:
500 grams macaroni or any tube type
pasta
8-10 cups water
1 teaspoon salt
Make the filling: )- In a large pan heat
the butter. Saute the ground meat and
onions until meat is slightly brown.
,. Add remaining ingredients except
egg whites. Stir well, cover and cook
over medium heat for around 20
minutes.
,. Let cool then stir in egg whites. Set
aside.
Make the white sauce: ,. In a heavy
saucepan.. melt the butter. Gradually add
the flour and cook,. stirring constantly, for
1 minute. .
,. Add the hot milk all at once and stir until
the sauce is smooth. Season with salt,
pepper and nuhneg.
,. Remove from heat and stir in eggs,
egg yolks and 1 cup of the grated
cheese (reserve remai ning cheese for
assembly).
Cook the macaroni: ,. Heat water and salt
in a deep casserole until boiling.
,. Add the macaroni and letcook until soft
but firm. Drain. Do not rinse, as this \Vil.J.
prevent the filling from sitting well on the
pasta.
To assemble: ,. Preheat oven to 350"F.
Lightly grease a 10" x 10" x 4" baking
pan. Layer half the macaroni on the
bottom.
,. Sprinkle half of the remaining
cheese. Cover with the meat filling.
,. Top with remaining macaroni and
sprinkle with some of the remaining
cheese (make sure you save some for
topping). Cover with the white sauce
and top with remaining cheese.
,. Bake in preheated oven for about 30
minutes, or until golden brown. Let rest
for 20 minutes. To serve, cut into thin
squares .
.. u not available, substitute with Rigato or
Pecorino cheese .
PASTA WITH ALiGUE SAUCE
6 Servings
Ulmswli but a pleasant sutprise is the
use of crab fat in pasta.
1 tablespoon com oil
1/2 head garlic, chopped
1 cup aligue ng talangka (crab
fat, available in bottles or in
cans in supermarkets and
specialty shops)
1/2 cup water
1/4 cup calamansi juice (from 5 to 6
large caiamansi)
1/2 teaspoon salt
1 SOO-gram pack pasta, cooked as
per package directions
1/4 kilo shrimp, peeled and
cooked
,. In a skillet, heat oil and saute garlic one
minute.
,. Pour in aligue I1g talmlgkn and water: Stir
well to combine. Season with ealamallsi
juice and salt.
,. Let mixhlre simmer for about 5 minutes,
stirring occasionally. Serve over warm,
cooked pasta with shrimp on top.
WITH FOUR
4-6 Servings
A rich, creamy pasta fllat's surprisingly
easy to make. Vicky Ferrer loads tire sallee
with four kinds of good dreeses.
1/4 cup butter
3/4 cup heavy cream
3/4 cup fresh milk
1 cup shredded Mozzarella
cheese
1 cup shredded Fontina cheese
1/2 cup grated Provolone cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
SPECIAl. RECIPE COUECTION FOOD El)
500 grams spaghetti, cooked as per
package directions
,. In a heavy saucepan.. over medium heat,
melt the butter. Stir in the flour and blend
well.
" Gradually add the cream and fresh milk.
Stir continuously until mixture simmers
and thickens slightly.
,. Stir in Mozzarella, Fontina, Provolone
and Parmesan cheeses, salt and pepper.
Cook until smooth and cheeses have
melted.
,. Pouroverhotspaghettiandsprinldewi.th
parsley. Toss until spaghetti is \veU coated
with the cheese sauce.
G> FOOD SPECIAl RECIPE COu.ECTION
Seafoods
CATAPLANA MISTA
4 servings
The cataplana is a hinged meta} pan shaped
like an aversized clam shell. The Portuguese
lise it to cook this I1Inme/ous seafood stew. A
good substitute Jar cataplana is II wok with II
tight ftting lid. Make sure you use seaM
that are really fresh as well as good qUi/lity olive
oil and wine.
3 cups olive oil
2 bell peppers. sliced
2 onions, sliced
3 medium tomatoes, sliced
1 piece chili
6 medium prawns
10-12, mussels
10-12 clams
1 medium crab, quartered
2 pieces tanguinge or blue marlin,
halved
2-3 lobsters
3 cups tomato sauce
1 cup white wine
1 cup water
Parsley
Garlic
Salt
). In a cafaplana, or large wok with cover,
pour in olive oil. Add the peppers,
onions, tomatoes and chili.
Scrub and clean well all the seafoods.
Add seafoods to the pan. Pour in tomato
sauce, wine and water. Sprinkle parsley,
garlic and salt.
,.. Cover cooking pan and cook on high
heat for 5 minutes. Reduce heat to
medium and continue cooking for lO-
IS minutes or just until seafoods are
cooked through.
,.. Senre with bread or rice .
SPECIAL RECIPE COlliCTION FOOD ~
BREADED FISH FILLET
6 Servings
6 pieces fish fillet (lapu- lapu or
maya-maya)
V4 cup calamansi juice
V2 cup flour
2 eggs, slightly beaten
1 cup milk
V2 cup Japanese bread crumbs
(panko)
Com oil for frying
For the dip:
3/4 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon chopped onion
1 tablespoon sugar
V2 teaspoon salt
"' Season fish fillet with salt and pepper.
Marinate in calamansi juice for at least 1
hour.
,. Dredge marinated fish fillets in flour.
In a shallow dish combine beaten eggs,
melted butter and milk. Dip fish fillet in
mixture then roU in bread crumbs.
,. Heat a large wok or skillet over
medium heat about 1 minute. Pour in
corn oil and increase heat to high. When
oil is sufficiently hot (the point when it
starts to shimmer), drop in fish fillets one
at a time. Reduce heat to medium. Let
cook about 4 to 5 minutes.
,. Do not tum fillets until the first side is
fully cooked and coating has properly
adhered (otherwise the coating will stick
to pan).Tum fish fillets and fry other side
three to four more minutes. Fish is done'
when it flakes easily and no longer looks
glassy.
,. Drain fillets on paper towels to absorb
G FOOD $PECtAL RECIPE COlleCTION
any excess oil. Arrange on a platt er.
Cover to keep warm until serving time.
Serve with the dip.
Make the dip: )- In a small bowl mix
together mayonnaise, pickle relish,
onion, sugar. salt and pepper. Serve with
fish fillets .
GREEK STYLE SCAMPI
(Recipe of Marija Parlan)
46 Servings
1 teaspoon olive oil
2 400-gram cans whole tomatoes,
drained and coarsely chopped,
reserving 114 cup of liquid"
1/2 cup chopped parsley, divided
3/4 kilo large shrimp, peeled and
deveined
1 teaspoon salt or to taste
1 cup crumbled fela cheese"
114 teaspoon pepper
2 tablespoons fresh lemon juice
500 grams pasta, cooked according
to package directions
,. Preheat oven to 350"F. In a large pan.
heat olive oil and saute garli c. Add
tomatoes, reserved liquid and 1/4 cup
of the parsley. Reduce heat and simmer
for 10 minutes.
)0 Add shrimp and cook for another 5
minutes. Pour mixture into a baking
dish. Season with salt. Sprinkle top
with crumbled feta cheese. Bake 10
minutes.
)0 Remove from oven. Sprinkle remaining
parsley, pepper and lemon juice on top.
Serve over cooked pasta.
.. You may substitute 1/ 2 kilo red ripe
tomatoes, blanched. peeled. seeded and
chopped, and 1/2cup tomato sauce.
... You may substitute 1 cup kesong puti
or cottage cheese.
NORWEGIAN SALMON IN
CREAM TARRAGON SAUCE
4-6 Servings
1 cup allpurpose cream
114 teaspoon dried tarragon,
crumbled
1/8 teaspoon white pepper
1112 teaspoons salt. divided
1 teaspoon melted butter
1 kilo salmon belly, bones and
fins removed
)0 Preheat oven to 4IXJ"F. In a medium bowL
combine cream, tarragon. parsley,. pepper 2
and 1/ 2 teaspoon of the salt. Set aside.
1
teaspoons soy sauce
cup fish stock or water
teaspoons cornstarch, dissolved
in 1112 tablespoons water
medium green onions,
chopped
)0 Brush melted butter on a glass baking 2
dish. Sprinkle remaining 1 teaspoon salt
cup diced and blanched red bell
pew
er
on salmon and arrange on the baking 2
dish. Pour cream mixture over salmon,
spreading it evenly. Bake for 20 to 25 114
minutes. Remove from oven and serve.
Note: If you want to use the sauce as
topping for the salmon., bake the salmon
\vithout the cream for 20 minutes. While
)0 Season fish lightly with salt and dredge
in flour.
the salmon is baking, melt the 1
tablespoon butter in a medium pan,
blend in 4 teaspoons all-purpose flour
using a small wire whisk. Add the cream
and whisk until smooth. Add tarragon.,
parsley, pepper and salt. Cook over low
heat, stirring constantly until thick, about
3-5 minutes. Remove from ire. Pour over
baked salmon .
GRILLED PRAWNS
6 servings
24 large prawns
1/2 cup calamtill si juice
1 tablespoon crushed garlic
1/2 tablespoon oregano powder
114 cup oil for brushing
)0 Prepare prawns by making a deep
lengthwise cut from top to bottom down
the center of the back but not cutting all
the way through. Remove veins that run
along the back side of the prawns .
)0 In a bowL combine calamansi juice,
garliC, oregano, salt and pepper.
Marinate prawns in mixture, tossing to
coat well, for about 15 minutes.
)0 Brush griller with oil. Set gri1ler to
medium high setting. Grill the prawns,
opened flat, until just cooked through,
about 2 minutes on each side .
)0 Serve at once with radish chumey and
mint (see recipe page 15).
SLICED TANGUINGUE
IN BLACK BEAN SAUCE
4 Servings
500 grams tanguillgue, sliced (1112
inch thick)
112 teaspoon salt
112 cup vegetable oil
112 teaspoon chopped ginger
1/2 teaspoon garlic, crushed
1 tablespoon chopped fermented
black beans
112 teaspoon sugar
)0 In a pan heat oil to medium. Fry fish
about 5 minutes on each side or until
thoroughly cooked and golden bro\vn.
Remove from pan and set aside.
)0 In same pan saute ginger, garlic and
black beans. Stir in sugar, soy sauce, stock
and dissolved cornstarch. Bring toa boil
then add green onions.
)0 Spoon over fish and with red
bell pepper.
STEAMED LDBSTERS
2 to 3 Servings
These crustaceans are glorious in their
simplicity. A flavored vinegar or lemon-
butter sauce would be enhancement enough.
4 cups water
2 tablespoons salt
2-3 small lobsters
)0 In a large heavy kettle pour in water
and salt and arrange a steaming rack.
Bring water to a boil.
)0 With tongs, put lobster on steaming
rack. Cover kettle and return to a boil.
)0 Let lobster steam for 20 minutes.
)0 Remove lobster from kettle and
arrange on a large cutting board.
To serve: )0 With a sharp knife, spli t
lobster down the middle from head to
tail. nus allows diners to pick out the
lobster flesh from the shells.
BACALHAU FRITO A RESTINGA
6-8 Servings
Bacalhau (or bacalao) is salted rod fish that
is a uniquely Portuguese il1Wltion. As early
as the 16th century, Portuguese.fishermen have
been salting cod while at sea. These were then
sun-dried in slabs to preserve them for the long
voyage home. This Portuguese dish using
bacalao<oos served during the Portuguese Food
Festival held at Hotellnfer-Continental Mtlnila
a few yep.rs ago.
1-1lJ2 cups all-putpose flour
2 'ggs
112 cup water

-
\ ,
, t .. I
r
..

. '
.. .:.
1 oni on, chopped

...
. .,

400 gramsoodflshorbncalao,soaked
in water for one day, then
drained, boiled and flaked
Salt and pepper
1 cup olive oil
Lemon wedges (optional)
,.. In a bowl, mix together flour, baking
powder, eggs and water. Blend in onion
and fish. Season with salt and pepper.
The mixture should have the consistency
of thin batter. If batter is too thick, add a
little more water.
,.. In a skillet, heat olive oil. Scoop oul
scant 1/ 4 cup of the fi sh batter mixture
and fry in hot oil until golden in color.
Remove from pan and drain on paper
towels. Repeat with
remaining batter. If desired, serve with
lemon wedges .
PAN ROASTED
A SWEET PEA
BLACK BEA.N-CHOR
I Serving
All inventive recipe by chef consultant
Bambi Sy Gobio, this dish reflects her
experience working in ethnic restaurants in
Toronto and in New York.
For the Black Bean-Chorizo Sauce:
2 tablespoons chopped onion
1 teaspoon minced garlic
2 tablespoons EI Rey chomo
1/4 cup black turtl e beans, raw,
washed and soaked in water
1 1/2 cups chicken stock
Salt and pepper
For the Pea Pur-ee:
1 tablespoon chopped onion
1 tablespoon chopped leeks
1/4 cup chicken stock
1/4 cup green peas
2 teaspoons butter
For the grouper:
2 ISO-gram pieces group fillet,
trimmed
Salt and pepper
Olive oil
Roasted potatoes
SPEClAl RECIPE COLlECTION FOOD (!)
Make the black bean chorizo sauce:
)- In a saucepan, heat oli ve oil over
medium heat. Saute onion and garlk
until golden brown. Add chorizo and
cook for 3 minutes.
,.. Add soaked beans and chicken stacie
Cook until beans are soft. Season with
salt and pepper.
)- Puree in a food processor or blender.
Set aside.
Make the Pea Puree: ,.. In a saucepan,
heat olive oil over medium heat. Saute
onion and leeks until transparent.
,.. Stir in chickenstock and bring to a boil.
Add green peas and season with salt and
pepper.
)- Puree in food processor or blender and
top with butter.
Cook the grouper: )- Marinate grouper
in salt, pepper and olive oil fo r 5
minutes.
Heat a nonstick pan until very hot.
Sear one side of fish until golden. about
3 minutes. Flip fish over and sear the
other side until fish is cooked.
)- Arrange roasted potatoes on a plate.
Layer cooked fish on top.
Spoon black bean chorizo sauce over
f
~ FOOD SPECIAL RfOPE COUECTION
fish. Pour sweet pea puree around fi sh
and serve, -
SHRIMP SATE WITH DIP
6 Servings (4 to 5 pieces per serving)
1 kilo (24-30) pieces) medium
shrimp, shelled and deveined
3 d oves garlic, chopped
1/4 cup olive oil
114 cup calamansi juice
For the Dip:
1 cup cottage cheese
1 tablespoon olive oil
1 teaspoon hot pepper sauce
12 tablespoons bottled lime juice
1/2 cup chopped cashew nuts
1 tablespoon chopped coriander
Bamboo Skewers
,. Slit the shrimp through the back but
not all the way down, butterfly style.
Toss with garlic, olive oil and calamansi
juice. Season with salt and pepper.
,. Marinate shrimp in mixture for 1 hour
(keep in refrigerator).
Make the dip: ,. In a deep bowL combine
cheese, the 1 tablespoon olive oil, hot
pepper sauce, lime juice and cashew nuts.
Mix in coriander. Store in refrigerator and
keep chilled Wltil ready to use.
,. Preheat the broiler. Thread the shrimp
lengthwise into skewers. Broil the
threaded shrimp until just cooked
through, about 3 minutes. Do not
overcook or the shri mp will become
tough and rubbery. Serve with the
prepared dip .
MISO MARINATED
LAPU-LAPU FILLET
6-8 Servings
For the fish:
1 kilo lapn-Iapn fillets, skinned
and deboned
1 cup Chinese rice wine, divided
1/4 cup Japanese miso paste
Ground black pepper
1/3 cup corn oil
1/4 cup chopped spring onions
1 non sheet, cut into strips .
)- Rinse lapu-lapu fillets in half of the
Chinese wine to remove fishy smell.
)- Combine miso paste and remaining rice
wine and mix until smooth.
)- Rub the paste onto fish fillets and dust
with pepper. Set aside.
)- Heat com oil in frying pan. Fry fillets
until light brown. Do not overcook.
)- Place on serving plate and top with
spri ng oni ons and /lori strips. Serve hot
with mango salsa.
For the Mango Salsa:
1 kilo ripe mangoes, peeled,
seeded and diced
1 kilo tomatoes, seeded and diced
1 tablespoon chopped white
oni ons
3 tablespoons chopped spring
onions
3 tablespoons wanslIY, stems
removed
2 tablespoons balsamic vinegar
)- In a large bowl combi ne all salsa
ingredients except salt and pepper. Chill
for a few minutes in the refrigerator for
flavors to blend.
,. Season with salt and pepper and serve
into rounds
with lapu-Iapu fillets. 1
cup mayonnaise
FISH A LA KIEV
4 Servings
A fresh hoist to a poultry favorite, this
uses fish in place of chic/am. Butter enriches
the flavor while the orange rind adds zest.
Be sure to buy only the freshest fish.
4 cutlets fish fillet (175 grams each)
Salt and pepper
112 cup butter or margarine, chilled
1 teaspoon grated orange rind
2 tablespoons chopped fresh chives
Flour for dredging
3 eggs, beaten
112 cup fine bread crumbs
Vegetable oil
Orange wedges and parsley, for
garnishing
,. Place each fish cutletbetween2sheets
of grease-proof paper. Pound until
cutlets are 1 J 4 inch in thickness. Remove
the grease-proof paper. Sprinkle fish
with salt and pepper.
,. Cut butter or margarine into 4 finger-
shaped pieces. Place one piece crosswise
in the rniddleof each fish cutlet. Sprinkle
on each a little orange rind and chives.
,. Fold in the 2 long sides of the cutlet,
then roll up from the short end. Secure
with wooden cocktail sticks.
,. Dredge each roll li ghtly with flour,
shaking off any excess. Dip in the beaten
eggs, then roll in the bread crumbs to
coat evenly. Refrigerate 1 hour to set the
bread crumb coating.
,. Heat cooking oil in a frying pan. Add
the breaded fish rolls to the hot oil and
fry lU1ti.1 crisp and golden brown on both
sides, turning gently with tongs.
)00 Remove the cocktail sticks before
serving. Garnish with orange wedges
and parsley.
RAINBOW FISH SALAD
8 Servings
All array of colorful toppings makes this
fish disll very attractive .

For the fish:
1
2
4 t05
,
large (about 2 kilos) whole fish
(lnpl/ - laplI, maya-maya or
apallap)
calamansi
Salt and pepper
Water for steaming
doves garlic, peeled
knobs ginger, peeled and cut
For the rainbow topping:
3 to 4 red beets, cubed
6 'ggs
3 to 4 carrots, cubed
1 cup pickle relish
For the garnish:
1 lime
Coriander leaves
Carrot sticks
Cook the fish: ,. Clean fish well,
removing the scales. Make shallow
diagonal s lashes across the fish.
Sprinkle fish with calamallsi juice.
Season with salt and pepper.
,.. Pour water into a large steamer. Add
garlic and ginger. Arrange fish in the
steamer.
)00 Steam for 20 to 30 minutes or until
fi sh is fu lly cooked (the eyes should
pop out).
)00 Remove fish from steamer and wipe dry
....tith paper-towel Spread mayonnaise over
both surfaces of the fish.
Make the topping: )00 Boil beets in
enough water to cover until tender. Pat
dry then set aside.
,. Boil eggs until hard-cooked. Separate
the yolks from the whites. Chop yolks
and whi te coarsely. Set aside.
,.. Boil carrots in water until tender. Set
aside.
Assemble the Fish: " Arrange fish on a
large serving platter.
,. Spoon the toppings over surface of fish
in a decorative pattern.
SPECIAL RECIPE COLlECTION FOOD e
)00 Garnish with sliced lime, coriander
leaves and carrot sticks.
)00 Serve with bowls of additional
toppings if desired.
GARIDES ME FETA
(PRAWNS WITH FFfA CHEESE)
6 Servings
Fela is a crumbly, salty Greek cheese
made from goats' or ewes' milk. It is often
used in salads and is great eaten with fresh
fruits slIch as grapes.
112 cup olive oil
2 medium onions, thinly sliced
2 cups canned tomatoes, coarsely
chopped
2 teaspoons salt
2 cloves chopped garlic
1/4 teaspoon freshly ground black
pepper
1 kilo large, fresh prawns,
shelled and deveined
1/2 cup feta cheese
Parsley for garnish
)00 In a large skillet, heat oli ve oil and
saute onions until tender. Add tomatoes,
parsley, salt, garlic and pepper.
)00 Cover and simmer for one hour,
stirring occasionally.
,. Preheat oven to 3500F. Divide the
prawns and sauce in individual clay pots
or put all in a large heat-proof casserole
dish.
,. Crumble feta cheese on top and bake,
uncovered, for 10 to 15 minutes, or until
prawns are cooked. Garnish with
parsley and serve hot. .
Vegetables
CAPONATA
6 Servings
You can make this Italian vegetable dish
in advance since it tastes beffer chilled. Great
to serve with roast or fried meats or fish. It
can also be II pasta topping; just serve with
plenty of grated cheese.
314 cup olive oil
2 cups sliced zucchini
3/4 kilo eggplant, cubed 1"
2 medium green bell peppers,
seeded and cubed
1/4 kilo fresh button mushrooms,
sliced
2 cups chopped onion
1 cup sliced celery stalks
1/4 cup chopped parsley
1/4 cup chopped basil, or 2
tablespoons dried basil leaves
2 cups cubed ripe tomatoes,
seeded
3 tablespoons salt
3 tablespoons sugar or to taste
114 cup red wine vinegar
2 tablespoons black olives, sliced
2 tablespoons green olives, sliced
2 tablespoons drained capers
(optional)
)0 In a large saucepot heat olive oil over
high heat. Add zucchinL eggplant, bell
peppers, mushrooms, garlic, oni on,
celery and parsley. Cook 10 minutes,
stirring often without ma'shing the
vegetables.
,. Blend in basiL tomatoes, salt, sugar
and vinegar. Do not stir unti l mixture
boils. Reduce heat, cover and simmer
10 minutes or until veget ables are
tender. Add olives and capers, if
using, and heat through.
> Spoon cooked vegetables into a serving
bowl. Cover and refrigerate until well-
chilled. Serve cold.
PINAKBET WITH BAGNET
6 Servings
This vegetable stew is typical of Abra cuisine,
a rugged country up north where, Governor
Vicente Paredes Valera says, people are used to
exotic food with a strong Spanish fowor
1
1/4
1/4
2
10
2
1/3
1/4
1/2
1/4
ki lo native eggplants (2 to 3
inches each in length)
kilo bitter gourd (native
ampalaya, small and round)
kilo sliced tomatoes
cups boiled patani
pieces okra
cups kompitis (optional)
cups spring onions (sliced)
kilo c/licharoll (bag'llet)
Water
Patis
cup bagootlg (fish paste)
cup oil of chic1Jaron
> Wash and slice all the vegetables.
,. Cook clzicharon with a small
amount of water and patis until
tender.
,. Remove from heat and reserve the
oi l.
>Layer all ingredients in a clay pot
or casserole.
> Cover and cook on medium heat
until vegetables are tender but still
firm.
" Season to taste and serve
immediate ly .
SNOW PEAS
AND CHICKEN LIVER
WITH QUAIL EGGS
6 Servings
2 tabl espoons sesame oil
1 tablespoon garlic, minced
1 medium onion, diced
1/2 kilo chicken livers, sliced
1/4 kilo snow peas (chidlaro),
trimmed
1 teaspoon thyme leaves
1 tabl espoon soy sauce
Salt and pepper
1/2 cup water
12 hard-cooked quail eggs, peeled
and cooled
In a skillet heat sesame oil. Saute
garliC and oni on in oJ: Stir in chicken
livers and simmer about 5 minutes.
Add snow peas, thyme leaves,
soy sauce, salt and pepper.
Stir in wate r. Cook unt il
vegetables are tender cri sp, stirring
occasiona.lly.
Add quail eggs and heat through.
Serve immediately. -
LAING
6 to 8 Servings
A quintessenti111 Bicolano dish using
coconut milk and the leaves of the gabi
(taro) plant.
Ji2 kilo gabi leaves and stalks
2 large coconuts
5 cups lukewann water, divided
1 tablespoon com oil
1 tablespoon crushed garlic
1 tablespoon minced gi nger
Ji2 cup chopped onions
1 cup chopped onions
1 cup diced pork, boiled until
tender
1 cup shrimp, shelled and
deveined
Ji4 cup bagoong alamang
3 siting labuyo, diced
,. Wilt gam leaves by hanging the leaves
upside down in a shaded area. This will
take 2 to 3 days. Gabi leaves are ready to
cook when they are dry and crisp.
Cut up the gabi leaves, including the
stems, into 1-inch pieces. Wash and set
aside.
SPECIAL RECIPE COLLECTION FOOD (!)
,. Drain juice from the coconuts and
grate the coconut meat.
Add 1 cup of the water to grated
coconut and squeeze to extract gala.
Strain liquid and set aside. nus is the first
extraction.
). Pour another two cups of water to
grated coconut and squeeze again for
second extraction. Set aside.
Pour remail)ing two cups water to
grated. coconut and squeeze liquid again
for third extraction. Set aside.
In a large saucepan.. heat oil and saute
garlic, ginger and onions.
). Add pork and shrimp. Stir-fry for 2
to 3 minutes. Add bagoong alamang and
blend well.
,. Pour in the second and third extractions
of coconut. Bring to a boil and lower heat.
Add gabi leaves and sirruner for 30
minutes or until gabi leaves and stems
are soft and tender. Add the first
extraction of coconut and simmer again
for 10 minutes or until oil comes out from
the cream. Laing is cooked when coconut
cream forms white lumps.-
Cl) FOOD SPECIAL RECIPE COI.J.fCT\ON
Lamb
LAMB STEW
6 to 8 Servings
3/4 cup flour
11/2 kilos lamb stew cut, or lamb
shoulder, cut into 4-inch cubes
1/4 cup olive oil
3 teaspoons chopped garlic
2 cups chopped onions
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 bay leaf
1 112 pork broth cubes
2 medium bell peppers, quartered
3 cups water OR beef stock
2 cups mushrooms
1 tablespoon Worcestershire
sauce
Salt to taste
Put flour into a pie plate or shallow
dish and dredge the lamb pieces in flour,
coating all sides.
Heat olive oil in a casserole and saute
lamb until golden brown. Remove from
heat and set asi de.
,. In S<tme pan saute garlic and onions until
tender. Return lamb to casserole and add
Italian seasoning. basil, bay leaf and broth
rubes. :Mix well, scraping oottom of pan
often to loosen flour particles.
)0 Add peppers and rook 1 minute. Pour
in water OR stock and stir thoroughly.
Cover casserole and bring liquid to a boil.
Lower heat to simmer for 30 minutes,
often and scraping pan OOttom.
)- Stir in mushrooms, Worcestershire
sauce and salt if desired. Continue
simmering 10 more minutes or until
lamb is tender .
0550 BUCCO D' AGNELLO
(Braised Lamb Shanks)
4 Servings
Braising in wine and herbs makes the
meat fall -off-the-bones tender. Carpaccio
restaurant's chef Otllmar Frie witiJ chef
Amei Alvez made this recipe for a lamb
f estival of Meat and Livestock Australia.
4 lamb shanks
114 cup olive oil
'"
, "

'"
...
" ",

Osso Bu cca d' A!l nell o
1 head of garlic, chopped
1 cup diced carrots
1 cup diced celery
1 cup cooking red wine
2 cups chicken or vegetable stock
Fresh rosemary
Thyme
Parsley
Bay Leaf
1112 cups chopped roma tomatoes or
fresh tomatoes
1 whole head of garlic, peeled and
roasted
)- Season the lamb shanks with salt and
pepper.
)- Heat olive oil in a pan. Sear lamb
shanks in olive oil on medium heat until
golden brown.
)- Remove the shanks from the pan. Add
garlic, onions, carrots and celery. Saute
for 3 to 4 minutes.
)- Pour in red wine and with a chef's
spoon or wooden spoon, scrape the
bottom of the pan to loosen any bits of
meat left from the lamb.
)- Stir in the vegetable or chicken stock,
herbs and chopped tomatoes. 1/4 cup chopped parsley
tablespoon dri ed rosemary OR
sprigs fresh rosemary
)0 Rerum the lamb shanks to the pan. 1
Cover the pan and simmer until lamb 3
shanks are tender .
.. Season lamb to taste and sprinkle with
roasted garlic cloves. -
ROSEMARY ROASTED RACK
OF LAMB
6 Servings
Long marillation aud the roselllary-
scented rub make th e lamb juicy alld
flavorflil.
1112 kilos whole rack of lamb
For the marinade:
1/4 cup lemon juice
1 cup dry red wLne
112 cup olive oil .
1 teaspoon dried rosemary
1 teaspoon thyme
5 peppercorns, coarse ground
1 teaspoon salt
For the rub:
1 beef broth cube, crushed
)- With a knife, scrape dean the ends of
the lamb rib bones (about 2 inches from
the ti ps of the bones), removing excess
fat and meat.
)- In a bowl v.ride enough to contain the
rack of lamb, combine all the marinade
ingredients. Place rack of lamb in the
marinade and refri gerate, covered, for at
least one hour (overnight is best). Tum
rack often for even marinating.
)- When ready to cook, preheat oven to
400"F. Rub marinated lamb with the
broth cube, parsley and rosemary.
)0 Place lamb rack in a roasting pan in
preheated oven for about 30 mllmtcs. To
serve: carve the rack into individual
chops. -
SPECIAL RECIPE COUEcnON FOOD (t)

Rice
PINOY CONFETTI RICE
6 Servings
2 tablespoons com oil
6 doves garlic, crushed
6 cups cooked ri ce
3/4 cup crab fal (aligll e Ilg la/al/gka,
sold in boHl es)'"
12 pieces tllyO, coarsely diced
2 semi.ripe mangoes, peeled and
chopped
3 small tomatoes, seeded and
diced
112 cup chopped green onions
(optional)
3 tablespoons juice of ea/amallsi
1/4 cup paNs
)- In a wok, heat com oi l. Saute garlic
until fragrant but not brown. Stir in
cooked rice and crab fat Stir-cook, until
rice is of even yellow-orange color.
,. Add the II/yo, mangoes, tomatoes and
green onions and stir fry until
ingred ients a re evenly distributed.
Remove from heat.
). SelVe wi th additional Ci//amallsi and
patis if desired .
PAELLA VALENCIANA
6-8 Servings
When FOOD editor ill chief Norma
Chikiamro visited thecityofVlllt1!cin in Spain,
she learned how to cookpnel/a flteoriginftl way,
theulGY thepeopieojVaiencia have cooked it for
decades. The follawillg recipe is from Iliall Carlos
Sallcanllto Soler, chefofCa Teresa, a restaurallt
in Valencia frequented by patrcms who WIlnt to
taste the authentic Paella Valencitma. Some of
the ingredients such as the garrofo, huwever
may not be easily auaiInble. See notes below for
possible substitutes.
114 cup Spanish olive oil
1 chicken, sliced
1 rabbit, sli ced"
300 grams fresh artichokes, peeled,
soaked in water and sli ced
1
1
6
200
12-16
3
medium-large tomato, grated
tablespoon" paprika
Saffron threads
cups water*

Salt to taste
snails, well-cleaned"
cups white, short-grain
Rosemary sprigs
Lemon, cut into wedges
)- Heatoliveoil in a paeUera or in a wide,
shallow pan. Saute chicken and rabbit
about 2-3 minutes. Add artichokes and
grated tomato . Let s immer a few
minutes.
)- Stir in paprika and let paprika fry in
oil for about 1 minute at very low heat
so it doesn' t bum.
)- Dissolve s affro n in wa te r.
Immediately JXlur water into pan. Add
garroJo and season with salt.
)- Let simmer for about20 minutes. Add
s nails and simmer for another 5
minutes.
)- Pour in rice grains. Make sure ri ce
grains are spread throughout the pan,
not just in one part of the pan.
)- Let simmer for 15 to 18 minutes. Taste
for salt and sprinkle more salt if needed.
During last 7 minutes, add rosemary
sprigs. Let it stay in pan for only 5
minutes, then remove from pan (this is
just to add fragrance).
)- Paella is cooked when rice is no longer
soupy but still has some moisture. If you
to create SOCllref (trdong) on the
bottom of the pa n, cook paella for a
longer time over very low heat.
)- Serve wi th lemon wedges.
"Notes
1. Since rabbit is not easily available in
Manila, this may be omitted. Double the
amount of chicken.
2. Garrofo is Spanish broad beans.
Substitute with wax beans.
3. The Valencians use only water in the
traditional paella. But their water has
special qualities not present in other
parts of the world. You may use chicken
broth if you wish.
4. For snails, substitute the loca l kuhol,
clams or mussels . These must be
cleaned very well before being added
to the pan. In Valencia, somecooks clean
the snails for t,,>,o days in salted water
before using them in a paella.
5. Va1encians use theiro\"'IJl homegrown
rice. You may substitute California or
. Jasmin rice.-
KIAMPONG
10 to 12 Servings
Catherine Chua fondly refers to tllis
heartily flavored rice dish as Chinese paella.
Like its Hispanic cousin, kiampong makes
use of available ingredients from land or sea.
It goes well with a braised meat dish or
steamed fish, and fresh Chinese lumpia.
1/3 kilo chicken, chopped
113 kilo beef brisket, cubed
SPECIAL RECIPE COLLECTION FOOD
113 kiJo pork spare ribs, cut into
2-inch serving pieces
1 teaspoon salt
112 cup soy sauce
1 teaspoon sugar
112 teaspoon pepper
4 tablespoons sliced ginger
114 cup sliced onion
6 dried black mushrooms, soaked
in water and sliced into strips
2 pieces dried squid
7 cups water or broth, divided
2112 cups uncooked white rice
2112 cups uncooked malagkit rice,
washed
Fried salted shelled peanuts
). Marinate chicken, beef and spareribs
in salt, soy sauce, sugar and pepper for
15 minutes. Drain and reserve marinade.
)- In deep pan, heat cooking oil and saute
garlic, ginger and onion. Add the
marinated meats and cook until brown..
Stir in mushrooms and squid.
)- Add reserved marinade and 2 cups
water or broth. Cover and sinuner over
medium heat until meats are almost
tender.
). Pour meat mixture and remaining
water or broth over the 2 kinds of
uncooked rice in a rice cooker. Mix well
and cook, covered.
). While the rice is cooking stir the
mixture occasionally to make sure the
flavors arc evenl y distributed.
)- Bes t served hot, with fried peanuts on
the side.
Variations: This dish can be prepared
with vegetables such as carrots, radish,
shredded bok choy or pechay, leeks and
water chestnut s. You can also use
seafoods such as shrimps, crabmeat,
fresh or d ried scallops, abalone, mussels
and squid.-
G
SPECIAL RECIPE COllicnON FOOD (E)
Snacks and Desserts
auco CREAM PIE
Makes one 9-i nch Double Cmst Pie
Easily II hit with FOOD rellders, this pie,
featllred all the CO-veT of the July 2002 iSSlle,
is the per50IIlIl recipe of FOOD mlll/aging
rditorOlerieMijares. It has a cretlmy custard
layer fhat provides a comfortillgfiavor base
for the tropical-tasting slivers of yOllng
coeOl/ut mellt.
For the crust:
21/2 cups all-purpose flour
21/2 tablespoons sugar
112 teaspoon salt
314 cup shortening or margarine
1/3 cup ice-cold water
1 egg yolk
2 egg whites (for later use)
For the filling -buco layer:
4 cups slivered young coconut
meat (malakllllill texture)
2 cups young coconut juice,
divi ded
1 cup evaporated milk
1/2 cup sugar
1/3 cup condensed milk
3/4 cup cornstarch
For the cream custard layer:
1/3 cup sugar
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/4 cup flaked or desiccated
coconut (optional)
Make the crust: )- In a mixing bowl,
combine flour, sugar and salt. Cut in
shortening until mixh u-e is cnlmbly.
,. Combine cold water and egg yolk; beat
slightly. Pour this slowly to flour mixture,
tossing lightly with a fork until moisture
is mixed evenly, Add a little more water
if dough is too dry. With your hands,
pack the dough into a ball. Return to the
bowl, cover and refrigera te for 30
minutes.
,. Preheat oven to 400"F. Divide dough into
two portions. \'\Iith a rolling pin. roll out a
dough portion to about 1 l 4-inm thick until
it forms a rirde at least 2 inches wider in
diameter than the top of 9" pie pan. Keep
other dough baD in refrigerator.
,. Carefully lift rolled-out dough and
fi t it onto an ungreased pie pan.
Smoothen it on bottom and sides of the
pan. With a knife or scissors tri m off
excess dough around the pie rim to
about an inch wider than pie di ameter.
Fold dough around the pan rim; then
with your fingers or a fork, the
dough to make a d ecorative ed ge.
Cover d ough edges with a s tr ip of
aluminum foil to prevent it from
browning too soon.
,. With a fork, prick holes on the bottom
and sides of dough to prevent puffing
while baking. Add some raw dried beans
on the surface to hold the shape of the
dough during baking. Bake in oven for
10 minutes. Remove beans then return
pie pan to oven and continue baking 5
minutes more. Let emst cool.
Make the fining- Bll co Layer: " In a pot
combine the coconut meat slivers, 1 cup
of the coconut juice, evaporated milk,
sugar and condensed milk. Cook over
medium-low sti rri ng often for
about 8 minutes.
)- Dissolve corns tarch in remaining
coconut juice. When coconut meat
mixture begins to boil, add dissolved
cornstarch, stirring quickl y for 5 minutes
or until it thi ckens. Set aside.
Make the cream custard layer: ,. In a
small 5.1.ucepan, combine sugar, flour,
salt and milk. Cook over low heat 5
FOOD SPECIAl RECIPE C0I.l.ECT10N

\
\
,
'"
Poached Guava with
minutes or until it begins to thi cken,
stirring constantly to prevent scorching.
)- Remove saucepan from heat. In a
bowl, slowly stir in half of the mixture
into the eggs.
,. Beat until smooth and return to the hot
mixture in saucepan. Cook until thick.
stirring often.
Remove from heat and add vanilla.
Cool slightly.
1 Serving
Chef Larry Ce/eridad submitted this recipe
as his entry to the 2m Pinoy Nouvelle Cuisine
Cook fest, an annual cooking competition
sponsored by The Daily Manila Shimbun
Culturul Center. The dish is remarkable for the
way it transforms the luwly guava into a
stunning dessert that looks and tastes marvelous.
To assemble the pie: Preheat oven to
400"F. Brush pre-baked pie crust with 1
raw egg white to prevent it from turning
soggy. Pour the buco filling into the crust.
3
1 112
112
medium guava
ounces gin
tablespoons white sugar
cup fresh strawberries Smoothen the surface.
,. Add cooked cream custard filling over
buco layer and smoothen the top.
,. To make lattice top, with a rolling pin.
roll out remaining pie dough into an 11
inch circle 1/4" thick. Cut it into strips
about 1/2-inch wide. Arrange strips
alternately onto the pie surface to make
a lattice design.
,.. Pinch edges decoratively arollnd the
pie rim. If desired, glaze top with an
egg white diluted in a tablespoon of
water. Bake 20 minutes or until crust
turns light brown .
,. Peel the guava. Slice intohalfandremove
the seeds. Set aside. Combine the gin and
sugar in a saucepan and bring to a boil. Add
the guava and poach it until tender.
Carefully remove guava.
,. Pour strawberries into a blender and
blend until they liquefy. Add to the gm.
sugar mixture. Heat until sauce is of syrup
consistency. Remove from heat.
,. Arrange guava rut side up on a serving
plate. Pour strawbeny syrup inside guava
and on side of plate.
NUT AND CHOCOLATE CUPS
Makes 60 pieces
Bake this yummy treat over the weekend
and you'll have a week's worth o/baon or
after-sc1wo/ snacks for the kids.
2 cups butter, softened, divided
1 240-gram pack cream cheese,
softened
2112 cups flour
2 cups light brown sugar
1 teaspoon vanilla extract
Dash of salt
2 cups chocolate chips
2 cups coarsely chopped nuts
(cashew, pecan or walnut)
,. In a large bowL cream 1 cup of the
butter and the cheese until light and
fluffy. Add flour and mix with hands
until well blended but don't over mix.
Chill dough for about 1 hour.
,. In a deep pan.. over medium heat, melt
remaining 1 cup butter. Stir in brown
sugar, vanilla and salt. Remove from
heat and stir in eggs, one at a time,
stirring well after each addi tion. Set
aside to cool.
.. Preheat oven to 375"F. Get chilled dough
and mold tablespoons of dough into cups
of mini muffin pans. Put aoo11t 3 chocolate
chips in each fanned dough and spoon
about a teaspoon of chopped nuts over the
chocolate chips. Pour in the egg-sugar
mixture, filling each cup 2/3 full.
.. Bake 20 to 25 minutes or until filling is
set. Remove from the muffin pans
immediately and coolon a wire rack.
BANANA CANOLY
4 Servings
This desSt-7"1 was part of fhe winning entry
of Chef Angelo Timban in the 2000 Pinoy
Nouvelle Cuisine Cook fest. It combines the
flavors of ripe bananas with cinnamon,
calamansi juice !l1lt\desic::Qted COCOllut.
For the crepes:
3 whole eggs
1/2 cup fresh milk
1/2 cup white sugar
1/2 cup vegetable oil
112 cup water
1/2 cup cake flour
For the bananas:
4 ripe bananas
2 teaspoons cinnamon
1 teaspoon
calamansi juice
For the assembly of banana canoly:
114 cup peanut butter
114 cup cream cheese
2 egg whites, beaten
1 cup .desiccated coconut
For the sauce:
1 cup sugar
2 tablespoons honey
1/4 cup water
1/2 cup coconut milk
1/2 cup whipping cream
1/2 teaspoon eaiamalIsi juice
2 pal/dal/leaves
For presentation:
Sour cream
Pandan strings
Make the crepes: ,. In a bowl combine
all ingredients for the crepes except the
SPECIAL RECIPE COLlECTION FOOD e
melted butter. .Mix well until smooth.
Brush nonstick pan with some of the
melted b utter. Place the pan over
medium heat. Ladle about 1/4 cup of
the crepe batter into the pan. Swirl the
pan so that the batter spreads and the
entire bottom of the pan is covered with
a thin crepe layer. Cook until crepe
browns. Repeat procedure until 4 crepes
are done.
Prepare the bananas: " Peel the bananas
and arrange them on a plate. Sprinkle
cinnamon and ealamansi juice on each
banana.
Assemble the banana canoly: " Preheat
oven to 375"F. On a working board, lay
a crepe and spread peanut butter and
cream cheese on it. Arrange a banana on
one side and roll the crepe.
.. Dip the assembled canaly in beaten
egg whites. Remove the canoly from the
egg whites and place ana plate. SprinkJe
canoly with ample amOlmt of desiccated
coconut. Brush nonstick pan with melted
butter and place pan over medium heat.
Put the canoly into the pan and brown
each side. Remove canol), from pan.
Repeat with remaining crepes and
G> FOOD SPECIAL RECIPE COUECTlON
1
4
1112
teaspoon vanilla extract
cup sugar
whole eggs
cups sifted all-purpose flour
bananas. Arrange browned canolies in an 1
ovenproof dish. Bake in the oven for 5
minutes, turning the canolies constantly.
Make the sauce: )-Inasaucepanmixsugar,
honey and water. Cook over low heal until
mixture caramelizes. Add coconut milk,
whipping cream. mlamnnsi juice and pnlldilll
leaves. Simmer slowly until sauce thickens
slightly. Remove panda" leaves. Set sauce
aside Wltil ready to use.
For the chocolate buttercream:
200 grams bittersweet baking
chocolate
1
1
3
cup butter
tablespoon coffee liqueur
egg yolks Presentation: ,.. Pour 1/ 4 of the sauce on
the center of a plate then drizzle with
sour cream. Cut a banana canoly into
three, then tie the pieces with pandan
strings. Arrange on center of the sauce .
DOBOS TORTE
8 to 10 Servings
Invented by Austrian patissier Josef
Dobos, this rnke a:msists o/very thin sponge
cake layers spread with chocolate cream
frosting. Make sure to chill the cake between
servings to maintain its texture and
freshness. Here Dorothy Ferreria slJares her
recipe for this classic dessert.
For the cake:
1 cup butter
2 tablespoons sifted powdered
sugar
For the garnishing:
Toffee Crunch (see recipe on
pages 62-63)
Make the cake: )0 Preheat oven to 350"E
Line the bottoms of seven 9-incb round
cake pans, 11 / 4 inches high. with baking
paper. Grease and flour the sides of the
pan. Set aside.
>lnabowl. with an electric mixer, cream
butter and vanilla extract until light and
fluffy. Add sugar and beat until well
incorporated.
)0 Add eggs one at a time, beating well
h " .'_, .
,I ' " -'.l"
Dobos Tort e
after each addition. Stirin flour and beat
just until incorporated.
> Divide cake bat ter among the
prepared baking pans. Spread as
evenly as possible using a small metal
offset spatula. Layers will be very thin.
Bake for 7 to 9 minutes or until the
layers are lightly brown around the
edges.
)0 Immediately remove the cake layers
from the pans and allow to coolon
wire racks.
Note: If there is not enough oven space
to accommodate all the baking pans at
one time, remaining cake layers can wait
at room temperature.
Make the chocolate buHercream:)o Melt
the chocolate over low heat in a thick
saucepan. Set aside to cool. Using an
electric mixer, cream butter with the
coffee liqueur until light and fluffy. Add
egg yolks and beat until blended.. Pour
in the powdered sugar and melted
chocolate and beat thoroughly.
'fo assemble: )0 Place a cake layer on a
serving plate. Spread a thin amount of
chocolate buttercream. Top with another
cake layer. Repeat layering pnxedure with
. the remaining cake layers and buttercream.
Use remaining buttercream to completely
cover the top and sides of the cake. Garnish
the top with coffee crunch.
Note that since the egg yolks in the
buttercream are raw, the cake should be
kept d1illed until serving hme .
MANGO GELATIN
6 Servings
3 ripe mangoes, peeled and diced
6 tablespoons unflavored gelatin
114 cup cold water
2 cups very hot water
Whipped cream
- Divide diced mangoes into 6 small
dessert cups. aside.
)- In a saucepan, sprinkle gelatin on the
cold water. Let stand until spongy.
Pour hot water over gelatin. Stir until
all the gelatin granules are completely
dissolved. Let cool for 2 to 3 minutes.
)- Pour into prepared dessert cups.
Chill overnight or let set in the
freezer for an hour. Serve cold with
whipped cream.
UBE ROLL
16 Servings
FOOD printed this recipe ill its July
2001 issue upon request of reader Babette
Buenafe of Ki dapawan City. It was
developed by FOOD contributor fUlldy
Cueeo.
Butter for greasing pan
2 cups cake flour
2 teaspoons baking powder
112 teaspoon salt
1 cup sugar, divi ded
1 teaspoon vanilla
1 tablespoon rum
112 cup milk
1 cup ube, peeled, boiled, mashed
and strained
1/2 cup light com syrup
7 egg yolks
1/2 cup com oil
1 cup egg whites
1 teaspoon cream of tartar
1 teaspoon violet food coloring
For the frosting:
2 cups butter
11/2 cups milk
SPECIAL RECIPE COlLECTION FOOD I
3 cups confectioners' sugar
2 teaspoons violet food coloring
- Preheat oven to 375F. Butter one t:
x IS" xl" jelly roll pan. In a large bo ..
sift flour, baking powder, salt and 1 :.
cup of the sugar. Set aside.
- In a blender, combine vanilla, r.::::r..
milk and ube. Blend until smooth.
- Add light com syrup, yolks and CL
the Ilbe mixture. Blend well.
.. Stir into the sifted flour mixture c::::..
""ooth.
.. In a large bowl of electric mixer, Cea
the egg whites with the cream of !Z::z
until soft peaks form (dipping a
and removing it inmlediately, the '
should form a blunt peak).
.. While beating, add remaining s:::::::J!r
gradually and beat until stiff.
ub' mixture (food coloring rruf!' _
added to resemble ube color).
buttered jelly roll pan.
,. Bake in preheated
or until done. Tum the baked ca;..,.....,.
piece of cheesecloth or baking pa;e: .iiID::
ron immediately. Let cool.
the frosting: )- In large h:
CI> FOOD SPECIAl RfCtPE COlL.ECJ1OH
electric mixer, cream butter until soft and
fluffy. Gradually add milk and sugar
alternately while continuing to beat the
mixture. Add the coloring and beat again
until mixture is smooth and even in color.
)- Unroll cake and with a spatula spread
be frosting on surface of cake. Roll again
and spread remaining frosting on top of
cake, covering the sides as well. Use cake
comb to make designs or a piping bag
with a star tip to make rosettes and
scrolls over the frosting.
ALMOND LECHE FLAN
12 servings
If you're tired of the usual taste of lee he
lan, try this refreshing variation.
V4 cup water
1 cup white sugar
5 whole eggs
1 cup evaporated milk
1 cup condensed mi lk
1 teaspoon almond extract
)- In a small saucepan, combine water
and sugar. Heat over low heat until
sugar is completely melted . Pour
immediately into two lIaneras orina loaf
pan, swirling pans to cover bottoms
completely with the syrup. Set aside.
)- In a bowl, combine eggs, evaporated
milk and condensed milk. Stir in
ahnond extract.
)- Strain mixture into prepared llaneras
or loaf pan. Steam 40 minutes to one
hour or until finn .
THREE-NUTS TART
8 Servings
This tart tastes somewhat like the peanut
cakes sold ill Chinese groceries. The recipe
was shared by Philippe Heyer, a French chef
who somehow foulld his way to the
Philippines after traveling through seven
countries 011 his trusty bicycle. Philippe was
interoiewed by FOOD contributor Cynthia
Alberto Diaz ill Sagada, where he rullS a
restaurallt called Alfredo'S.
For the short ernst dough:
1 240-gram pack cream cheese
V2 cup butter, softened
2 cups flour
For the pie filling:
V2 cup peanut butter
V2 cup melted butter
V2 cup brown sugar
4 eggs
2 tablespoons crushed mixed nuts
(almonds, cashews and walnuts)
Make the crust: )- In a bowl, using a
wooden spoon or electric mixer, cream
cheese and butter until soft and smooth.
)- Add flour gradually and mix until
mixture turns into dough.
)- Roll dough thinly then mol d into a
ernst on a 9" round baking pan. Set aside.
Make the filling: )- Preheat oven to
375F. Mix the peanut butter, melted
butter, sugar and eggs into a batter.
)- Pour batter in the crust-lined pan.
Sprinkle nuts on top.
)- Bake in preheated oven for 30 to 40
minutes.
)- Allow to cool before taking the tart out
of the pan. -
IN A SNAP GOOEY MUD PIE
12 Servings
2 1S0-gram packs or about 2 V2
cups coarsely crushed chocolate
cookie sandwiches, divided
2 250-ml packs all-purpose cream,
chilled solid (not frozen)
1/4 cup granulated sugar
2 1/4 cups ice cold milk
1 box instant pudding and pie
filling mix, chocolate fudge
flavor
15 pieces ladyfingers, sliced in
half
)0 In a large bow\, combine 2 cups of the
crushed cookies, the cream and sugar.
Mix with a rubber spatula or wooden
spoon until well blended. Set aside.
)0 Place ice-cold milk in a separate
bowl. Add pudding mix and whisk
with a wire whisk until thickened. Let
stand for a few minutes to further
thicken the mixture ..
)0 Pour pudding mixture over cream and
cookie mixture and blend well.
)0 Line the sides of a round, oval or
rectangular glass dish with ladyfinger
halves, cut side down. Arrange
remaining ladyfingers on the base of the
dish to form the crust. Pour chocolate
filling over crust, spreading it evenly.
Sprinkle top with remaining crushed
cookies. Chill 30 minutes in the
refrigerator. Serve ,cold.
Note: Instant pudding and pie filing
mixes are found in the imported section
of big supermarkets. A good substitute
is one envelop of unflavored gelatin
dissolved in 1/4 cup hot water .
CHOCOLATE ROLL
12 Servings
Developed by FOOD contributor and
cheJJundy Cueco, this chocolate roll is similar
to those sold in popular bakeshops.
For the roll:
21/2 cups cake flour
-< .

2/3 cup cocoa
1 teaspoon baking soda
1/2 cup butter
1 cup sugar, divided
5 eggs separated
1

For the chocolate frosting:
1 cup cocoa powder
4 cups evaporated milk
2 cups all-purpose flour
4 teaspoon baking soda
112 cup sugar
)0 Preheat oven to 350"F. Generously
grease an 11" x 15" x I" jelly roll pan.
)- In a bowl sift together flour, cocoa and
baking soda. Set aside.
)0 In another bowl, with electric mixer,
cream butter until soft and fluffy. Add
1/ 2 cup of the sugar and the yolks.
)- In a large bowl, combine milk and
lemon juice. Set aside.
)0 Add butter mixture and flour mixture
alternately to the lemon cream, adding
the remaining flour nlixture last.
)0 Beat egg whites until soft peaks form
and add remaining 1 / 2 cup sugar. Beat
until smooth and stiff. Fold whites into
flour-cocoa mixture. Pour into
prepared jelly roll pan and bake for 15
to 20 minutes or until done. Turn the
baked cake on a piece of cheesecloth
or baking paper and roll immediately.
Let cool.
Make the frosting: )o ln a thick saucepan,
over medium heat, mix together cocoa
JXlwder, milk and flour and stir until thick.
Stir in baking soda and butter. Mix until of
spreading amsistency. Remove from heat.
)0 Unroll cake and spread chocolate
frosting. Re-roll cake and spread
remaining frosting on cake. If desired,
spoon remaining frosting into a piping
bag with a star tip and pipe rosettes and
scrolls on icing .
MAJA BLANCA
12 Servings
For the latik:
2 medium coconuts, grated
For the mllja:
4 cups wann water
Reserved grated coconut (see
above)
1 cup sugar
1/4 cup butter
1 cup cornstarch dissolved in:
112 cup water
Coconut oil from latik
Make the latik: )- Extract 1 cup thick
coconut milk from the grated coconut
by squeezing the coconut flesh.
)- Strain the resulting milk then let boil
over low heat (reserve the grated
coconut for second and third
extractions.)
)0 Simmer until oil comes out, about one
hour. The oil should separate from the
curdled milk and there should be solid
particles. Make sure latik is brown but
not burned. Set aside the latik. Reserve
SPECIAL RECIPE COLl.ECTlON FOOD ct
the coconut oil.
Make the maja: )o Pour the"!' Ct.?" -.. -.::...-:;::;:
water over the reserved grated
Squeeze to get second d..."ld ::!n::":
extractions of coconut milk. '<.E:
get 4 cups of these extractions..
,. Pour into a deep pan. Add
butter and dissolved cornstarch.
)0 Bring mixture to a ooil over mediu::::::...":
stirring constantly, to prevent lumps..
)- lower heat, simmer for about 3OrrC:I::.::!:s
stirring constantly or lmtil comstardt"b3;;
completely cooked and mixture
smooth.
)0 Grease a medium rectangular pan Wll!.
coconut oil. Spoon I1UIja into
set in the refrigerator, about 10 to 12 hIx=s.
)0 To serve: Sprinkle latik on top of
and slice into serving pieces .
LONGGANISA ROLL
15 to 20 Servings
This recipe was inspired by La
Esquivels novel Li ke Water for Chcx:oIal!.
The book gives a recipe for .;-
cooked according to Mexican
FOOD contributor Tina Diaz, wilD
hardly put the book down while read:.r:c
adapted the recipe using local ingre-ilt=i
such as Vigan-style longganisa, E:a:
Spanish sardines and the Filipinos' ,rri. ....
bread, pan de saL
112 kilo Vigan-5tyle longganisa
113 cup water
1 S-oz bottle spicy Spanish
sardines, 5moked style,
deboned and sliced into chud:!
1 medium white onion,
chopped
1/4 teaspoon dried oregano
15-20 pan de sal
)- In a pan, over medium heat, to:.
longganisa links in water. When the wa:e=
evaporates, prick the Inngganisa to release
the juices and oil.
,.. Separate the links by cutting
removing the strings that tie up ea.:=.
longganisa. Lower the heat and r:::-
longganisa in its own fat.
)0 Meanwhile, combine sardine dx=:w;s
onion and oregano. Set aside.
)- When the Inngganisa is evenly

Iongganisa in the pan and slicF
pieces. Add the sardine rnixtt!:2.iCC
a spoon... mix gently; taking Gl1E"ax:Il" .
the sardines.
,.. Take one pan de sal and __ :::
knife,makeasliton the rn .-
<I>
of the bread. slicing throt.:gh :he- inner
part of the it in
halL
,.. Fill !'1m _i:h :.:.rggmisn mixture.
He:atin an O\-eIl tce:stt'!" for three minutes
to a c:usty top. Or bake in
rom--er.l)t..-.o.a1 mom at 350"F for 5 to 7
m.....'"T.::=:s :i:' get the same result. Serve

Hom BANANA FRITTERS

11.'2 cups pancake mix
L,l cup honey
1 tablespoon sugar
2 cups vegetable or com oil
6 bananas (lakatan), sliced
horizontally into 1/2 inch pieces
6 scoops vanilla ice cream
Make pancake mix following package
directions. Stir in honey and sugar.
,.. Heat oil in a wok. Mix bananas with
pancake batter and fry in hot oil until
golden brown, working in batches and
straining oil once in a while.
,.. Remove banana fritters from oil and
drain on paper towels. Serve with ice
cream. -
BRANDY RAISIN BREAD
PUDDING
MakL>s 24 one-indl slices
FOOD mallaging editor Cherie Mijares
recalls her father making this pudding every
Christmas eve. The raisins soaked ill bralldy
or mm make this holiday, taste like a moist
fruitcake.
For the caramel syrup:
2
1/2
cups sugar
hot cup water
For Pudding:
2 cups raisins
1/2-1 cup brandy OR rum
2 loaves day-old bread
6 cups evaporated milk
1 cup sugar
10 eggs, lightly beaten
2 830-grams cans fruit cocktail,
drained
1 medium can pineapple tidbits,
drained
3 teaspoons vanilla
1 teaspoon lemon extract
For garnish:
Whipped cream
Red and green cherries
Prepare the caramel syrup: '" In a heavy
saucepan, heat sugar until melted. Turn
down heat to h ."t'p sugar from burning.
When sugar turns light brown, add
water slowly while mixing until sugar
crystals are dissolved. Pour syrup onto
bottom of baking pans of desired shapes
and sizes. Let syrup cool and harden.
,.. Preheat oven to 350"F.
Make the pudding: ,.. In a bowl soak
the raisins in the brandy (or rum if not
available).
)- Shred or slice bread into mbes to make
15 cups. Put in a large mixing bowl. Add
remaining ingredients. !v1ix thoroughly.
Add brandy-soaked raisins and stir well.
)- Pour into prepared pans until three-
fourths full. Cover pans with aluminum
foiL Bake 25 to 30 minutes or until top is
golden brown and knife inserted in the
center comes out clean.
,. Remove from oven. To serve, loosen
pudding from sides of pan and invert
onto a serving platter. (The pudding
does not need any sauce because the
caramel syrup glazes the pudding).
Serve warm or cold. Garnish with
whipped cream and red and green
cherries if desired.-
FLAN DE QUESO WITH GLAZED
TROPICAL FRUITS
2 Servings
FOOD colltributor jl/lldy Cueco dcoXloped
this recipe for a Valentine issue, makillg it jllst
good enough for a romalltic dillner for hvo.
3 whole eggs

2 egg yolks
13/4 cups condensed milk
13/4 cups whole milk
2 teaspoons vanilla extract
5 ounces cream cheese
1 cup sugar
1/2 cup water
1/2 cup sugar
1 mango, cubed
4 senorita bananas, sliced into
rounds
2 slices pineapples, cut into bite-
size pieces
1 kiwi, peeled and cut into cubes
)- In a blender combine whole eggs, yolks,
condensed milk, whole milk, vanilla and
CR'am cheese. Blend for 10 to 15 minutes.
)- In a saucepan, melt the 1 cup sugar
unti l golden brown without stirring.
Slowly add water to make syrup.
)- Dividesyrupinto individual flan di.JJcs.
Pour egg yolk mixture and steam over
medium heat lUltil ian sets.
,.. In a skillet, heat together butter and
the 1/2 cup sugar. Saute fruits briefly in
butter and sugar.
)- Unmold flanand top with glazed fruits. -
NILUBI
6-8 Servings : . .
1 cup malagkit rice
Pandan leaves
:; cups water for boiling
1 cup roasted monggo beans
1 cup pure coconut milk
1 cup white sugar
,.. Boil ma/aght and pandall leaves in
water until soft and flaky. Add roasted
mOllggo and boil until monggo softens.
)- Pour in coconut milk and sugar, sirruner
for 5 minutes. Remove pmuinllleaves before
serving. -
MOCHA CHEESE PIE
8 Servings
To grind crackers easily, /1IIt them ill a
sealcd plastic bag. Make sure tire bag is sealed
alld airless. Cmsh the crackers IIsil1g a rolling
pill. Keep rolling over the pll15tic bag until
crackers are finely ground.
For the cmst:
1112 cups ground graham crackers
113 cup melted butter
For the filling:
1 225-gram pack cream cheese
1 225-gram pack all-purpose
cream
112 cup sugar
2 tablespoons instant coffee,
dissolved in 1/4 cup hot water
2 envelopes unflavored gelatin,
dissolved in 112 cup water
114 cup chocolate syrup
Make the crust:
,... In a bowL combine crackers and
butter. Blend well until crumbs are
coated with butter.
)- Press over bottom and sides of a 9-inch
pie plate. Chill while preparing the filling.
Make the filling:
,.. With an electric mixer, cream together
the cheese and all -purpose cream until
soft and fluffy. Gradually add the sugar.
)- Pour the dissolved coffee and gelatin
over mixture. Continue mixing until
well blended.
)- Pour the cheese-cream mixhHe into the
prepared crust.
Cover wi th plastic wrap and chill
overnight.
CARAMELIZED PLANTAIN
IN CUPS
4 Servings
This is the winnillg recipe of Chef
Flombel Co ill tlte 2001 Pinoy Nouvelle
Cuisine Cockiest, sponsored by the Daily
Manila Sllimbul!, with IUI/dillg support
fro m ti,e Tokyo Associatiol/.
4 plantain (sa ba bananas), peeled
and sliced
Water for boiling
1 cup white sugar
112 cup butter
114 cup all-purpose cream
For the crepe rnhturc:
3 eggs
1/2 cup cake flour
1/2 cup melted butter
11/2 cups fresh mil k
Garnish:
Papaya slices
Guyaba/IO slices
)0 Boil plantains in water unti l tender.
In a pan. melt sugar over low heat.
Blend in butter and cream. Set aside.
)o ln a bowl, mix all ingredients for crepe
and set aside.
Using a l -ounce measure of ladle,
pour crepe batter into a nonstick pan.
lilt pan immediately to evenly spread
out the mixture and cover the whole
surface of the pan. Over medi um heat,
cook the crepe until golden brown and
crisp, about 30 seconds on each side.
Mold crepes into dessert cups. Add a
spoonful scoop plantai n and
caramelized sugar on top of each crepe.
Garnish with slices of papaya and
guyabmlo. -
Just before servi ng drizzle with
chocolate syrup.-
BIBINGKANG MALAGKIT
WITH COCO JAM
8-10 Servings
For the bibillgkallg lIIa/agki l:
4 cups coconut mil k
2 cups malagkit rice, soaked
overnight in water then drained
SPEGAL RECIPE COLLECTION 'FooD (JJ:
1 1/2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
Wilted banana leaves for
or butter / margarine for
greasing pans
For the topping:
1 cup coco jam (matamis 1111 _
available in supermarkets)
2 cups condensed milk
Make the bibillgkallg II/lI /lIgki t: '" it
the coconut milk in a wok or !-_
skillet. Add drained ::;
sugar and salt.
Boil over medium heat until a:=
dry, stirring constantl y to pr
burning at the bottom of the pan. t.:
heat and add vanill a. Coye!'
continue cooking 10 to 15 mi nu:l3.
Preheat oven 375"F.
Li ne a 9" x 12" baking pa::"
banana leaves or grease bottorr. IX ....
wi th bu tter or marga ri ne. P
lI1a /agkit mixture in the prepared:1C_ .:.e
aside.
Make the topping: In a bowi.",""'"
(I) FOOD SPECIAl RfOPE COUEC11ON
-
Seven-Layer
Toffee Crunch
Cake with
Strawberry and
Cream
cocojam and condensed milk. Mix welL
Spread evenly on top of malagkit.
Put in the preheated oven and bake
for 20-25 minutes or until topping is
golden brown.
FLORENTINES
Makes 14-16 cooki es
1/3 cup butter
1/3 cup fresh milk
114 cup white sugar
2 tablespoons honey
1/2 cup red candied cherries, finely
chopped
1/2 cup green candied cherries,
finely chopped
1 cup slivered almonds
)- Preheat oven to 350"F. Place butter,
milk, sugar and honey in a small
saucepan. Bring to a full rolling boil for
about 5 minutes or until mixture thickens
slightly, stirring constantly to prevent
overflowing. Remove from heat. Transfer.
mixture to a medium bowL
)- While still hot, stir in candied cherries
using a wooden spoon. Add almonds.
Stir in flour.
,. Line cookie sheets with nonstick
baking paper. Using a tablespoon, drop
mounds of cookie mixture 3 inches
apart onto cookie sheet. With the back
of a spoon, spread the mixture to make
3-inch circles. Bake in preheated oven
for 10 minutes or until edges are
browned.
)- Let stand for 1 minute to finn up the
cookies. Using a pancake tumer; carefully
transfer to a cooling rack and cool. .
SEVEN-LAYER TOFFEE CRUNCH
CAKE WITH STRAWBERRIES
AND CREAM
10 to 12 Servipgs
Dorothy Ferreria made this recipe Jor
Food's seventh anniversary issue. The layers
of this cake are ven) soft and velvety, with
real me/t-in-the-mouth goodness. Serve in
thin slices because each slice is so rich.
For the lemon chiffon cake:
2 1/4 cups sifted cake flour
11/2 cups white sugar, divided
1 tablespoon sifted baking powder
1 teaspoon pure lemon extract
1 teaspoon fine salt
1J2 cup com oil
. 3/4 cup water
5 egg yolks
8 egg whites
1J2 teaspoon cream of tartar
For the toffee crunch: .
1 1J2 cups white sugar
1J4 cup light com syrup
1/4 cup water
1 tablespoon well sifted baking
powder
For the whipped cream:
1 225-gram bar cream cheese
2 tablespoons orange liqueUI
2 cups all-purpose cream
2/3 cup sifted powdered sugar
For the garnishing:
1 kilo fresh strawberries
Make the lemon chiffon cake: )- Preheat
oven to 35CfF. Line the bottom of seven 9"
round cakepans that are 11 / 4 inches high
with baking paper. Set aside.
)- In a large mixing bowl combine flOUT,
1 cup of the sugar, baking powder,
lemon extract, ~ t , com oil, water and
egg yolks. Beat well '.'lith a wire whisk
until smooth. Set aside.
)- In another mixing bow\, combine egg
whites and cream of tartar. Using an
elec tric mixe r, beat until froth y.
Gradually add the remaining sugar
while continuing to beat at medium
speed . After adding all the sugar
continue to beat the egg whites at a
higher speed until the egg whites are
stiff but not dry.
)- Carefully fold beaten egg whites into
the egg yolk mixture. Divide the cake
batter equally among 3 of the prepared
baking pans. Bake for 12 to 15 minutes
or until a toothpick inserted in the center
comes out clean.
)- Prepare another recipe of lemon
chiffon cake and divide the cake batter
equally among remaining 4 prepared
baking pans. Bake for 10 to 12 minutes
or until a toothpiCk inserted in the center
comes out clean.
Make the toffee crunch: )- Generously
grease an 8-inch square baking pan ,vith
butter. Set aside.
)- In a thick, large wok or saucepan,
combine sugar, syrup and water. Clip a
sugar thermometer on the side of
saucepan and place over h igh h eat.
Allow to boil. As soon as mixture boils,
use medium-low heat and cook syrup
without stirring until it reaches hard
crack stage (3OO"F). Tum offheat and stir
in the sifted baking soda.
)- Pour mixture into the buttered pan.
Allow to set completely before breaking
into pieces with small knife and fork.
Keep the candy away from an airy place
to minimize weeping (melting of the
hardened mixture).
Make the whipped cream fros ting: )-
In a bowl with an electric mixer, beat
creamcheese for a few minutes to soften.
Add remaining ingredi ents and
continue beating until fluffy . .
To assemble: >- Secure a cake layer on a
cake platter with a little of the prepared
whipped cream frqsti n g. Place an
adequate a m ~ q t of cream on top of the
cake, spreading it as evenl y as possible.
Place a second layer of cake and spread
frosting on top. Repeat this procedure
with the remaining cakes and frosting
and layer cakes one on top of the other.
>- Use enough frosting to cover the top
and the s ides of the laye red cake.
Garnish the sides and the top surface
with toffee crunch.
>- Use remaining frosting to pipe out
rosettes and a border around the cake.
Decorate the top with fresh strawberries.
Keep chilled before serving .
CLAUDE'S DREAM
(BUCO-PANDAN GElATIN)
4 Servings
There are numy versions of this desSert
but none as delicious as Claude Tayag's,
which uses maca puna ice cream as the
dressing.
5 fresh ralldall leaves
3 cups bllko juice
2 packs unfl avored gelatin
Meat from 2 young coconuts
1 quart macapuno ice cream
>- Boil pandan leaves in buko juice for 5
minutes. Remove leaves and allow liquid
to cool.
>- Dissolve gelatin in cooled liquid.
Simmer until gelatin dissolves then pour
into a shallow rectangular pan. Let set
until firm.
)- Cube set gelatin and mix in a serving
bowl with coconut meat. Refrigerate
until serving t ime, then serve with
macapu110 ice cream.
Bueo MOLD DELIGHT
6 Servings
This is an easy, low-calorie dessert, great
fordieters and theweiglzt consciolls.If doesn't
call for sugar and relies on the natllral
sweetness of the buco juice. llist go easy 011
the whipped cream.
1 bar red gld aman
1 buco (separate shredded meat
and water)
Whipped cream
>- Break the gu/alllan into p ieces and
combine with huco water.
>- In a saucepan simmer the glilanum and
buco water over low heat until guIallum is
thoroughly dissolved. Remove from heat.
>- Stir in shredded huco and continue
cooking for 2 minutes.
)- Pour into indi vidual dessert cups or
any desired mold.
)- Chill in the refrigerator 10 to 15
minutes or until set.
>- Decorate with whipped cream before
serving .
CHOCOLATE BUTTER COOKIES
Makes about 60 cookies
SPECIAL RECI PE COUCTION FOOD (!)
2 cups all -purpose flour
112 teaspoon salt
1 cup butter, softened
2 egg yolks
1 cup chocolate oops
>- Preheat oven to 350F. Sift together
lour, baking powder and salt. Set aside.
)- In bowl of electric mixer, cream butter
until light in color. Gradually add sugar
and continue beating until light and luffy.
)- Beat in egg yolks, one at a time, beating
well after each addition. Add almond
and vanilla extracts.
)- Blend in flour mixture and beat batter
just until well combined. Add chocolate
chips and mix lightly. You may do this
by hand.
>- Grease 3 to 4 cookie sheets. Drop batter
by rounded tablespoons on greased
cookie sheets about 11/2 inches apart
to allow space for expansion.
)- Bake in preheated oven for 10-12
minutes or until sides of cookies turn
light brown.
)- Remove from oven and let rest on
cookie sheets for about 5 minutes then
trans fer to a cooling rack. Store in
covered containers .
GINGERBREAD COOKIES
Makes 8 to 10 gingerbread cookies
For the cookies:
3 2/3 cups aU-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground ginger
1 cup butter, softened
3/4 cup brown sugar, packed
1 .gg
1/2 cup dark vanill a syrup or
molasses
Candy sprinkles for decorating
Candy coated chocolate buttons
For the soft royal icing:
3112 cups powdered sugar; sifted
3 egg whites
Food colors for tinting
Make the cookies: )- Preheat oven to
325"F. In a medium size bowl, combine
flour, baking soda, salt, cinnamon and
ginger. Blend well with a wire whisk. Set
aside.
a. FOOD SPECIAL RECIPE COllECTION
,. In a mixing bowl, cream butter and
sugar on medium speed. Add egg and
vanilla syrup and continue beating until
well incorporated. Add flour mixture
and mix on low speed just until
combined.
)0 Gather dough into a ball. Divide into
2, flattening each ball into disks. Wrap
in plastic wrap and chill for 30 minutes
or until firm.
,. Using a flowed rolling pin, roll dough
onto floured surface to 1/ 4-inch thickness.
Lift dough once in a while and rotate to
keep it from sticking on the surface. Dust
surface and rolling pin with flour as needed
or when dough starts to stick
,. Di p cookie cutters in flour and use to
cut cookie shapes. Reroll scraps of dough
until all dough is used up. To keep from
stretching the cut out dough, use a
pancake turner to lift the dough into an
ungreased cookie sheet.
,. Decorate shapes mth candy sprinkles
and use candy-coated chocolate for the
eyes, nose and mouth of the gingerbread.
Bake in preheated oven 10 to 12 minutes.
Using a pancake turner, carefully transfer
rookies to a flat surface and cool
Make the soft royal icing: ". Place
powdered sugar in a mixing bowl. Add
egg whites and beat at medi um speed
until soft and fluffy.
". lint icing using desired colors. Place
fros ting in an icing bag with desired
decorating tipand decorate baked cookies.
". Let frosting dry for several hours before
handling rookies.
Note: If you do not have rookie cutters, cut
out a pattern from a cardboard. Place over
rolled cookiedough and cut through using
a knife. -
CHEWY CHOCOLATE CHIP
COOKIES
Makes 30-36 cookies
2 114 cups all-purpose flour, sifted
]}2 cup skim milk powder, sifted
]}2 teaspoon baking soda
]}4 teaspoon salt
1 cup butter, soft ened
)/2 cup brown sugar
113 cup white sugar
2 tablespoons light com syrup
1 egg
1 1f2 cups semi-sweet chocolate chips
". Preheat oven to 300"F. In a medium
bowl, combine flour, skim milk, baking
soda, and salt. Whisk well ..... <jth a wire
whisk. Set aside.
". Place butter, sugars and corn syrup in
a mixing bowl. Mix on low speed until
combined, scraping down sides of bowl.
Add egg and mix on medium speed
until well incorporated.
,. Add flour mixture and chocolate
chips into butter mixture. Mix on low
speed until just combined. Cover with
plastic wrap and chill for 30 minutes
or until firm.
". Line a cookie sheet with nonstick
baking paper. Using a teaspoon or a
small ice cream scooper, scoop out
mounds of cookie dough and place 2
inches apart on cookie sheet. Flatten the
mounds with floured fingers.
". Bake for 18 to 20 minutes. Cookies
should still be soft to the touch. Remove
from the oven <lnd let stand for 1 minute
to firm up the cookies. Tr<lnsier cookies
to a cooling rack and cool.
Vmiations: Nutty Chocolate Chip: Add
, 1/2 cups chopped walnuts, c<lshew or
almonds inat butter mixture.
Rainbow Chocolate Chip: Instead of
semi-sweet chocolate chips, use 2 cups
mini candy-coated chocolate buttons.
Peanut Butler Chocolate Chip: Use 2
cups candy-coated peanut butter
chocolate pieces.
White Chocolate Chip: Use 2 cups white
chocolate chips and 11 /2 cups chopped
walnuts.
Double Chip: Reduce all-
purpose flour to 2 cups plus 2
tabl espoons, and reduce skim milk to 1 /
4 cup. Add 1/2 cup Dutch processed
cocoa powder to the flour mixture.
Increase white sugar to 1/ 2 cup, brown
sugar should be packed.
Black and White Chip: Use a Double
Chocolate Chip for cookie dough; reduce
semi-sweet chocolate chips to 1 cup, and
add 11/ 2 cups white chocolate chips. -
GUINATAANG HALUHALO
6-8 Servings
2 coconuts
Water
2 cups cubed gabi
2 cups cubed IIbe
2 cups cubed camote
112 cup sago
2 cups galapollg (ground
gl utinous rice)
4-5 saba bananas, cut into 1" rounds
2 cups sliced langka
1 cup sugar, or to taste
". Grate coconut meat. Add about 1/2
cup water to grated coconut meat and
squeeze out about 1 cup milk from the
grated coconut. Strain the milk and set
aside. This makes the thick coconut milk
(first extraction).
". Pour additional water into coconut
meat and squeeze out more of the milk
to make 5 cups of liquid. Strain this
liquid into stockpot.
". Bring liquid to a boil Add the gabi,
camale and sago. Bring back to a boil then
lower heat to simmer. Continue simmering
until gahi, camole and sago are almost
tender. Stir often to prevent ingredients
from sticking to the bottom of the pot.
". With lightly oiled hands, shapegn/apollg
into 1-inch siz&!. balls. Drop balls one by
one into the simmering liquid.
". Stir in bananas and Inngkil. Simmer
until fruits are almost tender, about 10
minutes.
". Blend in sugar and the reserved 1 cup
thick coconut milk. Continue simmering
until ingredients are tender but still firm
and the liquid has thickened" about:; more
minutes. Let ClXJl a few minutes before
serving. Donot cover pot untilguinataml is
completely cool to prevent spoilage.
Note: 11Ie proportions of the ingredients
are just a guide. You may use more or less
of each ingredient, depending on your
personal preference. -
CURLY SHELLS
Makes 3 dozens
2 cups flour
Pinch of salt
112 cup (1 sti ck) melted butter
114 cup whole milk
1 teaspoon vanilla
1 'gg
Cooking oil for frying
)0 In a bowl, combine flour, baking
powder and salt. Make a well at the
center and add the melted butter, milk,
vanilla and egg.
)0 Mix well until dough becomes stiff.
Knead until smooth and roll mtoa cylinder
about one inch wide in diameter.
". Cut cylinders into 2-inch long pieces.
Pass the tines of a fork over each cylinder
to fonn ridges. Curl pieces in the shape
of a shell.
)0 Heat oil in a deep pan and deep-fry
shells in batches until golden brown,. 6
to 7 minutes.
)0 Drain on paper towels while making
the syrup.
Syrup
1 cup sugar
1/4 cup water
)0 In a large, shallow pan, combine sugar
and water.
)0 Over medium heat, cook until mixture
is syrupy, about 3 minutes.
)0 Add deep-fried shells and stir to coat
in syrup.-
BLUEBERRY CHEESECAKE
(Recipe of Jill Sandique)
8-10 Servings
For the crust:
2 cups Graham cracker crumbs
2 tablespoons sugar
113 cup butter
For the filling:
2 cups cream cheese,
SPECIAl RECIPE COUECTION FOOD e
at room temperature
3/4 cup sugar
4 eggs
1 cup heavy cream
1 teaspoon lemon extract OR
vanilla extract
1 cup blueberry pie filling
Make the crust: ". Toss all crust ingredients
together. Press onto the bottom of a 9"
springfonn pan. Set aside.
Make the fill ing: ". Preheat oven to
300"F. Mix together cream cheese and
sugar at low speed until smooth. Add
the eggs, two at a time, mixing well after
each addition. Stir in cream and lemon
extract. Blend well.
)0 Pour into prepared crust and bake in a
baine-marie for 1 1/2 hours. Cool
completely. Top with blueberry pie filling.
". Refrigerate until cold. Serve chilled. -
MIDNIGHT DREAM
8-10 Servings
TIlis is a creamy chtxolate mOllsse cake with
a base that differs from the USllnl duxolnJe butter
mke. TIle rnke appears light as a (Wild UpOIl
baking, bllt traIlS forms into II rich, dense cake
wltrn chilled. Semi-sweet chocoillte chips brillg
out the iI/tense chocolate flavor of this richly
SIltisfying dessert.
For the cake:
1/2 cup butter
1 cup semi-sweet chocolate chips
2 tablespoons Dutch processed
cocoa
3 eggs, separated
1/4 cup sugar
For the mousse:
1112 cups all-purpose cream,
divided, 1 cup to be chilled solid
11/4 cups semi-sweet chocolate chips
3 eggs, separated
1 tabl espoon unflavored gelatin
3 tablespoons cold water
1/3 cup sugar
For the topping: (optional)
1 tablespoon cocoa powder
3 tablespoons powdered sugar,
divided
112 cup all-purpose crl.':am, chilled
Make the cake: '" Preheat oven to 35O"F.
Line a 9-inch round springfonn pan vvith
nonstick baking paper.
". In a small saucepan, melt butter,
chocolate chips and cocoa. Stir until
Cl) FOOD SPEClAl RfClPE COllEC11ON
smooth. Transfer to a medium bowl and
cool.
Add egg yolks and flour to cooled
mixture. Stir with a wire whisk until
smooth.
Place egg whites in a grease-free
mixing bowl. Beatwith electric mixer on
medium high speed until foamy.
Gradually add sugar. Increase speed to
high and continue beating until stiff hut
not dry.
With a wire whisk, gently fold in
chocolate-egg mixture into whites.
Pour into springform pan, tapping pan
gently on the table to remove any air
pockets.
Betke for 20-22 minutes. Remove from
oven and coolon wire rack. Cake will
shrink as it cools. Put the cake back into
the pan.
Make the mousse: In a small
saucepan, over low heat, heat the 1/2
cup all-purpose cream that's NOT
chilled. Add chocolate chips and stir
unti l smooth.
Stir a little of the chocolate mixhue into
egg yolks to prevent the yolks from
curdling. Pour tempered yolks back to
chocolate mixture.
,.. In a bowl, combine gelatin and cold
water. Add to chocolate-yolk mixture
and heat to dissolve gelatin. Remove
from heat and transfer to a medium bowl
to cool until just warm. !
,.. Place egg whites in a grease-free
mixing bowl. Beat with electric mixer at
medium high speed unt il foamy.
Gradually add sugar and continue
beating until stiff but not dry. Gently fold
in chocolate-yolk mixture until
uniformly blended. Set aside.
,.. Place the 1 cup chilled cream in a
medium bowl. With a wire whisk, mix
cream until smooth, but do not whip.
Add a little egg white mixture to lighten
the cream.
,.. Add the rest of the egg white mixture
and fold until uniformly blended. Pour
mixture over cake, tapping pan on the
table to remove air pockets.
,.. Smoothen top with a knife or angled
metal spatula. chill overnight in
refrigerator.
To put topping: (if using) '" After the
cake has chilled overnight, run a wet
metal spatula around sides of
mousse. Release sides of springform
pan.
,.. Using a fine sifter, sift 1 tablespoon
cocoa over cake. Sift about 1/2 to 1
tablespoon of the powdered sugar over
cake but not entirely covering the cocoa
powder.
,.. Whip chilled cream with remaining
powdered sugar and pipe cream around
the edges of mousse cake. Transfer cake
to a platter before serving.
MANGO BROLEE
6 to 8 cups
2 cups fruit cocktail, drained
4 small ripe mangoes, peeled and
diced
2 cups fruit yoghurt
1 teaspoon pal/dall essence
2 tablespoons confectioners'
sugar
1 cup brown sugar
1 cup drained fruit cocktail for
garnish
,.. Preheat the broiler. In a medililll bowl,
mix together fruit cocktail and mangoes.
,. Spoon fruits into the base of a
shallow baking dish. In a small bowl,
combine fruit yoghurt, pandall essence
and confectioners' sugar.
,. Pour mixture over fruits and spread
to cover the top surface completely.
,. Sprinkle brown sugar on top and cook
under hot broiler for 15 minutes or until
sugar is dissolved and forms a crust.
,. Chill in refrigerator for an hour before
serving. If desired garnish with
additional frui ts.-
APPLE PIE
8 to 10 Servings
Most apple pies call for Granny Smith
apples wlrich are rather tart. Since these
are 1I0t available ill Manila, FOOD editor
in ciJiefNonna tried usinS the
Red Delicioui, t>ariety. The result won the
approval not only of her family but of
FOOD's staff as lvell.
For the crust:
2 1/2 cups all-purpose flour, plus
additional for dusting
1/2 teaspoon salt
1/2 cup (1 stick) chilled butter
1/3 cup chilled butter-flavored
shortening. s uch as Crisco
6 to 7 tablespoons ice cold water
2 tablespoons milk or cream
1 tablespoon sugar
For the filling:
6 cups thin1y sliced,'peeled apples
(you may use Red Delicious)
1/2 cup packed brown sugar
11/2 tablespoons cornstarch
1/.
11/2
2
teaspoon cinnamon
tablespoons butter
tablespoons dark com syrup or
maple-flavored syrup
Make the crust: ,.. In a large bow1,. sift
together flour and salt. With a pastry
blender or 2 knives, cut the butter and
shortening into the flour mixture until
mixture becomes small crumbs.
,. Sprinkle water over mixh.J.r(>, a little at
a time, tossing lNell with a fork to make
sure liquid is thoroughly incorporated
into flour.
,. Gather dough into a ball. Wrap in
waxed paper or plastic wrap and chill
30 minutes to 1 hour. Meanwhile make
SPECIAL RECIPE COLLEcnON FOOD G

filling (see recipe).
,. When dough has sufficiently chilled
(not longer than 1 hour), divide into 2.
)0 Dust a smooth work surfare \vith flour
(marble works best since it retains the
coldness of the dough.) You can also use 2
large pieces of waxed paper dusted with
flour. Dust rolling pin also with flour.
,. Roll out dough. Starting from the
center press rolling pin outward, lifting
the rolling pin just before the edge.
)0 Starting from center again, roll the
rolling pin downward (towards you),
again lifting before reaching the edge.
,. Continue rolling the rolling pin on the
dough, turning the dough as you go,
until dough is l iB-inch thick and forms
a circle that's 2 to 3 inches larger than
the pie pan (to measure, invert pie pan
onto dough surface). Be careful not to ro11
pin until the edges of dough so pastry
doesn't become too thin.
,. Fold the dough into half. Lift and
center dough in pie pan.
)0 Ease dough gently into pan, shaping
to press firmly against bottom and sides
of pan. Do not stretch the dough to
prevent shrinkage during baking and
:l) FOOD SPEClAL RECIPE COLlECTION
ma ke sure there's no air between the
dough and the pan to prevent blisters.
)- With kitchen scissors trim any excess
dough hanging from sides of pan but
leave 1I / 2-inches of overhang. Chill the
shaped crust about 13 minutes in freezer.
)- Meanwhile, roll out second dough ball
for the top crust, following similar
directions. Set aside.
Make the filling and assemble pie:
)- Place sliced apples in a large bowl.
Combine sugar, comstarch and cinnamon.
Toss apples in mixture wltil well coated.
let stand to allow flavors to blend.
)- Preheat oven 425F. Sprinkle the
bottom crust lightly with flour to keep it
from getting soggy. Spoon prepared
filling into crust. Dot with butter and
dri zzle syrup over filling.
)- Fold second crust into half. Place over
pie filling and unfold, covering filling
entirely.
)- Fold edges of top crust under lower
crust, pressing crusts together to seal
tightly. Flute or decorate edges as
desired. Cut slits on center of top crust
to allow steam to escape when baking.
)- Brush top of pie with milk or cream.
Sprinkle sugar on top. Cover edges of pie
with strips of foil to prevent excessive
browning.
)- Bake in preheated oven 10 minutes.
Reduce heat to 35O"F and bake 35 to 40
minutes or until golden brown.-
LASANG PINOY FRUIT SALAD
13 Servings
1 454-gram can fruit cocktail
1 565-gram can lychees in syrup
1 454-gram can peaches in syrup
1 medium bottle nata de coco
1 red apple, unpeeled and cubed
2 tablespoons lemon juice
1 225-gram pack cream cheese,
cubed
1 383-gram can thick cream
1/2 cup full cream condensed milk
)- In separate colanders, drain the fruit
cocktail, lychees, peaches and nata decoco.
)- Toss apple cubes with lemon juice to
keep from browning.
)- In a large mixing bowl, combine the
cre am cheese, thick cream and
condensed milk. Toss with the fruits
and mix well. Keep chilled until
serving time.
)- Serve as is or \vith pandan crepes,
meringue or phyllo pastry cups.-
Pan dan Crepes
FOOD columnist Dorothy Ferreria
suggests serving frui t salad ill dIfferent
in pandanllavored crepes,
011 meringue cups or ill phyllo pastry cups.
1 cup sifted all-purpose flour
2 whole eggs (1/2 cup)
112 cup fresh milk
1/. cup pandan water"
1/. teaspoon fine salt
1/4 cup melted butter
Drops of green liquid food
color
For the top:
Chocolate syrup
)- Pour all crepe ingredients into a
mixing bowl. Mix well with a wire
whisk until smooth and lump free.
)- Heat a 6- or 8- inch diameter
nonstick pan over low heat. Lift the
pan and pour a scant 1/ 4 cup of the
batter into the pan. Swirl the pan to
allow the batter to completely cover
the bottom. Pour off excess batter if
needed.
,. Place pan over low heat and allow
- the crepe to cook until the edges begin
to curl. Fl ip the crepe and cook the
other side for a few seconds. Transfer
cooked crepe to a platter. Repeat with
remaining batter.
,. When ready to serve, place a piece
of crepe on a platter. Spoon an
adequate amount of fruit salad in the
lower portion of the crepe. Roll to
enclose the filling.
,. Transfer to a dessert plate or serving
platter (for a buffetl, laid out side by side.
Drizzle the top with. chocolate syrup.
Serve cold. .'.
To Make Plwrian Water: Boil 2 cups of
water and 4-5 pandan leaves for about
10 minutes to extract the flavor of pandall
in water. Set aside and let cool.
Phyllo Pastry Cups
12 sheets phyllo pastry
.....
f"" ... ..,1 .. ...
. ~ . "
' ,'. "
1112 cups unsalted butter, melted
,. Preheat oven to 37SOF. Cut each phyllo
pastry sheet into 8 equal portions.
Working with one piece at a time, brush
the surface of the pastry generously with
butter. Arrange 4 pieces one on top of
the other in crisscross fashion.
,. Carefully fit the pastry into a 3-ounce
muffin/ cupcake molder. Repeatwith the
remaining pastry. Each sheet should
yield 2 pastry cups.
,. Bake for about 10 minutes or until the
pastry is golden brown.
,. Carefully transfer pastry cups into
individual dessert plattelS. Allow to cool
for 5 minutes then fill the cups with
prepared fruit salad. Serve immediately.
Note: Phyllo pastry can be bought at deli
shops. Keep refrigerated. Once opened,
use within the week. Pastry cups can be
baked ahead of time and kept in airtight
container for 3 days at room
temperature.
Meringue Cups
1 cup egg whites
SPECV>J. RECIPE COLLEcnON FOOD (l)
] teaspoon cream of tartar
21/4 cups caster sugar
,. Preheat oven to 27SOF. Line four cookie
sheets with baking paper.
,. Beat egg whites together with. the
cream of tartar using an electric mixer
at medium speed until egg whites are
frothy. Gradually pour in caster sugar.
After adding all the sugar, continue to
beat at high speed until egg whi tes are
stiff but not dry.
,. Transfer meringue to a large pastry
bag fitted with an open star tip. Pi pe out
disks of about4-inches in diameter. Pipe
out the sides, forming a cup.
,. Bake in preheated oven for 11/ 2 to 2
hours or until the meringue can beeasily
removed from the cookie sheet. The
meringue shells can keep in an airtight
container for a t least3 days. Use as cups
for fruit salad.
BLDNDlE SQUARES
2024 Servings
2112
112
cups flour
teaspoon salt
ED FOOD SPECIAL RECIPE COLLECTION
6 pieces Buche de Noel was shared by Dorothy
Ferreria ill the November 2002 issue of
Banana leaves, cut into 8" wide FOOD.
1
112
1
pieces
cup grated cassava
cup grated coconut
cup refined sugar
,. WIlt banana leaves by passing them
over a hot flame for 1 to 2 minutes.
,. In a bowl combine cassava, coconut
and sugar. Mix well until texture is
smooth.
.. Arrange two layers of banana leaves
on a tray and spoon some of the
cassava-coconut mixture on the leaves.
Roll leaves to enclose cassava filling
and tie securely with string. Repeat
with remaining cassava and banana
leaves .
.. Arrange on a steamer and steam the
cassava suman until done, about 30
minutes.-
DEEP DISH BROWNIES
20-24 Servings
112
1
2
1
111.
11.
11'
3/4
1
cup butter or margarine
cup sugar
eggs
teaspoon vanilla
cup flour
cup cocoa
teaspoon baking soda
cup chocolate syrup
cup chocolate chips
.. Preheat oven to 35O"F. Line a 13" x 9"
pan lined with parchment paper or foil.
In bowl of electric mixer, cream butter
and sugar until fluffy. Add eggs and
vanilla.
,. In a separate bowl, combine flour,
cocoa and baking soda and add to
creamed mixture alternately with the
chocolate syrup. Stir in chocolate chips.
.. Spread the batter in prepared pan.
Bake for 25-30 minutes or until a cake
tester or toothpick inserted in center
comes out with a few moist crumbs.
" Cool the brownies in the pan, then cut
into squares.
BOCHE DE NOEL
8 to 10 Servings
Also known as a Christmas Yule Log, the
Buche de Nod is a traditiom11 cake prepared
in various countries aroulld the world. Its
history dates back to Parisian bakers ill the
1800s who drew inspiration from the real
logs burning ill the hearth. This recipe for
For the chocolate chiffon cake:
1 cup minus 2 tablespoons sifted
cake flour
1/3 cup caster sugar for egg yolks
3/4 teaspoon sifted baking soda
1/4 cup corn oil
4 eggs, separated
1/2 teaspoon vanilla
1/3 cup water
1/2 teaspoon fine salt
11/2 teaspoons coffee powder
1/4 cup sifted Dutch processed
cocoa powder
1/4 teaspoon cream of tartar
1/2 cup caster sugar for egg whites
For the filling:
1 teaspoon unflavored gelatin
2 tablespoons water
1 cup all -purpose cream
1/4 cup premium powdered sugar
Bottled chocolate syrup
For the chocolate buttercream:
1 cup butter
1 tablespoon coffee liqueur
2 tablespoons sifted Dutch
processed cocoa powder
11/2 cups premium powdered sugar
3/4 cup fresh milk
Bake the cake: ,. Preheat oven to 350"F.
Line the bottom and sides of a jellyroll
pan measuring 10" by 15" with baking
paper. Set aside .
.. In a large mixing bowl combine cake
flour, the 1/3 cup caster sugar, baking
soda, corn oil, egg yolks, vanilla, water,
salt, coffee and cocoa. Beat with a wire
whisk until smooth. Set aside.
.. In another mixing ixlwL using an electric
mixer; beat the egg whites and the cream
of tartar together until bubbles are fine .
Gradually add the remaining 1/2 cup
caster sugar while continuing to beat at
medium speed. After adding all of the
sugar increase the speed of the mixer and
continue to beat the egg whites until stiff
but not dry.
,. Carefully fold the beaten egg whites
into the egg yolk mixture. Transfer the
cake batter to prepared baking pan. Bake
for 20 minutes in preheated oven or until
a cake tester inserted in the center of the
cake comes out clean .
.. Invert the cake on a sheet of baking
paper. Roll the cake while warm together
~ , ," j
-,. ,
, ... ,.
~ . ~
'-. ....
""
A "
,
SPECIAl.. RECIPE COlliCTION FOOD m
fZ) FOOD SPECtAl. RfCIPE COillcnON
\vith the paper, starting from the long
end. Set aside.
Prepare the filling: )0 Disperse the
gelatin in water and let stand to allow
the gelatin granules to swell. Place over
low heat to dissolve the gelatin. Do not
allow the mixture to boil.
)0 With an electric mixer, beat the all -
purpose cream and powdered suga r
together until soft peaks form. Gradually
pour the gelatin mixhlre in thin streams
while continuing to beat the cream at
medium speed. Continue to beat until
stiff peak stage.
,.. Unroll the cake and trim the edges if
necessary. Spread the cream filling over
the surface. Drizzle wi th an adequate
amount of chocolate syrup. Roll tightly
and wrap in a sheet foil Freeze for at least
30 minutes.
Prepare the buttercream: ,.. With-an
electric mixer beat together the butter
and liqueur at medium speed until
fluffy.
.. Pour in cocoa powder and the
powdered sugar. Beat at low speed
until combined.
Add the milk gradually, while
continuing to beat the mixture at
medium speed. Beat until of spreading
consistency.
To assemble: Transfer the rolled cake
to a serving platter. Use the prepared
buttercream to frost the surface of the
cake.
If desired garnish with chocolate
shavings, meringue mushrooms and
finely chopped walnuts. -
NOBAKE ORANGECHERRY
CHEESECAKE
12 Servings
For the crust:
1 1/3 cups finely crushed graham
cracker crumbs
3 tablespoons butter melted
For the filling:
1/4 cup cold water
2 envelopes unflavored gelatin
2 225-gram packs cream cheese, at
room temperature
1 cup all-purpose or whipping
cream
Rainbow Fruits
3/4 cup freshly squeezed orange
juice
1 teaspoon grated orange peel
Topping and garnishes:
4 medium-size oranges, rind
and white pith removed,
thinl y sliced into rounds
Maraschino cherries, quartered
Fresh mint leaves
Make the crust: )- Lightly grease the
bottom and sides of a 9-inch
springform pan.
Mix cracker crumbs and butter until
blended. Press over bottom and about
3/4 inch up the sides of pan. Cover with
plastic wrap and place in freezer while
making the filling.
Make the fi ll ing: )- In a small
saucepan, pour water and sprbkle
gelatin on it. Let stand unti l spongy,
about 1 minute. Stir over low heat 2 to
3 minutes, until completely dissolved.
Remove from heat.
)- In a large bowl with an electric mixer,
beat cream cheese and sugar until light and
fluffy. Stir in aU-purpose or whipping
cream. Continue mixing over low speed
' vhUe pouring in orange juice and gelatin.
Add orange peel. Pour into chilled crust.
Cover pan and refrigerate at least 4 hours
or lUltil firm.
Loosencheesecakefrom panby running
a thin knife arolUld its edges. Remove pan
sides.
To top and garnish: Before serving,
arrange sliced oranges and cherries on top
of cake. H desired garnish \\ithmint leaves
just before serving. -
RAINBOW FRUITS
6 Servings
3 large Valencia oranges
5 cups water
2 bars whitegulaman
112 cup sugar
Few drops of red, green, yellow
and orange food colors
.,. Wi th the tip of a sharp knife, make a
I -inch hole on the stem side of each
orange. Insert a melon bailer to scrape
the orange pulp and segments. Drain the
juice into a small bowl and set aside.
Continue scraping until all the pulp
and juice have been taken out. Make sure
the orange skin doesn't tear. Cover the
orange shells in plastic wrap and chill
overnight.
The next day, boil water in a deep pot.
Meanwhil e washgulaman bars, tear into
pieces then place in the boiling water.
Keep at a low boil and stir occasionally
until gu/al/lim is fully dissolved.
Add sugar and continue stirring for 1
minute or until sugar is dissolved. Pour in
the resetVed orange juice. Remove from
heat and add almond extract. Stir well.
Prepare 4 medium bowls. Through a
s traine r pour the cooked gulamall
mixture in equal amounts into each of
the four bowls. Add a few drops of red
food color into the first bowL green food
color into the second bowl, yellow food
color into the third bowl and orange food
color into the fourth bowl, until you get
the desired of colors. Stir well
separately.' I
,. Place one colored gulaman mixture in
spouted container and pour into the
chilled orange shells to make about an
inch-hi gh layer of color inside the shell.
When thi s layer is set, pour in the
next color of gulaman. Do not pour in a
new layer of guiaman mixture unless the
firs t is nea rl y set, so as not to mix up the
layers of colors. Estimate that you need
to put a slightly larger quantit), of
gu/amall into the widest part of the
orange to make an inch layer of color. (If
colored gulmrum in the bowls becomes
too finn, reheat jus. until melted). Chill
the gulaman-fill ed oranges for at least 2
hours to set.
To serve, slice the filled oranges into
wedges. Arrange on a platter and serve
cold as a dessert or snack. For an attractive
party centerpiece, make more pieces of the
Rainbow Oranges. Set some of the whole
oranges on a bed of crushed ice, the others
in sliced wedges on a platter.
VARIATIONS: Instead of oranges, you
may use cantaloupe, honeydew melon,
pineapple and watermelon. Foll ow the
same procedure as for the Rainbow
Oranges. Color the gulaman as desired
by mixing the colors or by adding milk
to a color.-
JULIE'S SAVORY QUICK CAKE
6 to 8 Servings
Tilough called a "cake", t/lis dish is tlot
sweet at all but is nevertheless really
delicious, says FOOD mallagitzg editor
Cherie Mijares who had the chalice to try it
when she interviewed Frellch eXeClltive
Anthony Parent Jor FOOD's August 2001
issue. The cake was prepared by Anthony's
t/!enfomde Julie, who is now llis Wife.
112 cup white wine
112 cup sunflower oil
4 eggs
1/2 cup grated Gruyere cheese (or
substitute grated Emmenthal or
Parmesan cheese)
1 cup all-purpose fl our
1 V2 teaspoons baking powder
1 V 2 teaspoons salt
1 cup chopped ham
V2 cup black and green oli ves,
hal ved
Preheat oven to 375F. Grease a 5" by
9" loaf pan. Sprinkle flour lightly on the
greased surface.
,. In a bowl, mix the wine and the oil
until well-blended.
Add eggs, one at a ti me, beati ng well
after each additi on. Add the cheese and
blend well.
Sift together the flour. baking powder
and salt. Mix well with the choppe9 ham,
olives and egg-cheese mixhlre. (It might
also be nice to add some chopped red
pimentos and pistachio halves for variety.)
Pour the batter into p repared loaf pan.
c
SPECIAL RECIPE COUECTION FOOD G)
Bake in preheated oven 40 t045 mihutes
or lUltil golden brown.
)0 Remove the cake from the pan
still hot and place on a serving platter.
Serve warm in slices. -
SOUR CREAM COFFEE CAKE
12 to 16 Servings
Chef Jill Smzdique says she has alwa<JS
been a kitchen junkie. A graduate a/various
culi/lary schools abroad, she /lOW teaches at
Heny Sisoll's culinary school ill Quezon City.
She shared this recipe for sour cream coffee
cake in FOOD's September 2002 issue.
For chocolate-nut topping:
1 cup walnuts or pecans
1 cup semi -sweet chocolate
chunks
2-3 tablespoons sugar
V2 teaspoon ground cinnamon,
optional
For cake:
]j2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon bakin g soda
114 teaspoon salt
1 cup sour cream, at room
temperature
Make chocolate nut-topping: In a
bowL mix together all toppin g
ingredients. Set aside.
Make the cake: Preheat oven to 35O"F.
Li ghtly grease a 9" x 13" x 2" baking
pan. Set aside.
Cream b utter and sugar until fluffy.
Add eggs and vanilla. Blend well.
.Meanwhile, sift together flour, baking
soda, baking powder and salt.
)0 Add flour mixture to butter mixture
alternatel y wi th sour cream. Mix
well. Pour batter into p repared pan.
Top with chocolate-nu t mixture. Bake
for 35 to 40 minutes or until done. -
LEMON POPPY SEED CAKE
WITH LEMON GLAZE
8-10 Servings
Dorothy Ferreria says that adding poppy
seeds and a lenlO'z glaze to the pound cake
gives it a zesty tang and an interesti ng
texture.
For the cake:
All-purpose flour for dusting
fZ) FOOD SPECIAL RECIPE COLLECTION
3 cups sifted cake flour
2 teaspoons sifted baking powder
1/2 teaspoon salt
Grated rind of lemon
3 tabiespoons poppy seeds
1 cup butt er
1 tablespoon orange liqueur
2 cups casler sugar, divided
4 eggyolks
1 cup fresh milk
4 egg whites
112 cup caster sugar
For the lemon glaze:
J uiee of 21emons (approx.1/3 cup)
1 tablespoon orange liqueur
3/4 cup caster sugar
Bake the cake: ". Preheat oven to 3Scr'F.
Grease a 12-cup capacity bundt pan or 4
medium loaf pans measuring 7" by 4"
with lard. Dust the greased areas with
flour and tap off excess. If using the loaf
pan line the bottoms of the pans with
baking paper. Grease and flour the sides
of the pans. Set aside.
,.. In medium mixing bowl combine
sifted cake flour, baking powder, sal t,
lemon rind and poppy seeds. Set aside.
). Tn a la rge mixing bowl, using an
eJectric mixer, crea m butter and
liqueur together until light and fl uffy.
Gradually add 11 / 2 cups of the sugar
while beating the butter at medium
speed. Increase the speed of the mixer
and continue to beat for 5 minutes or
until the mixture becomes very pale.
)0 Add the egg yolks to the butter mixture.
Beat at medium speed until blended.
Alternately add the dry ingredientsand the
milk to the butter mixture, beating well
after each addition. Start and end with the
dry ingredients. Set aside.
)0 In another mixing bowl, pour in the
egg whites and the cream of tartar. Beat
at mediumspeed until frothy. Gradual ly
add remaining 1/2 cup caster sugar,
while continuing to beat at medium
speed. Increase the speed of the mixer
and conti nue to beat unti l egg whites are
stiff and still glossy.
)0 Carefully fold the beaten egg whites
into the bu tter mixture. Transfer to the
prepared baking pan. If using the bundt
pan, bake for about 1 hour and 10
minutes. If using loaf pans, bake for
about 35 minutes. Insert a cake tester in
the center of the cake to check doneness.
It should come out clean.
)0 Unmold the cake immediately to a
cake rack and prepare the lemon glaze.
Make the glaze:
,. Combi ne lemon juice, liqueur and
sugar in small mixing bowl. If the
amo unt of lemon juice is not
sufficie nt, compensate by add ing
freshly squeezed calall/ansi or dayap
juice. Mix well with a spoon and
immediately brush the mixture all
over the cake.
)0 When applying the glaze the cake must
still be hot so that the glaze will be
absorbed completely. Allow the cake to
s tand for 1-2 hours before slicing.
Overnight chilling, however, is hi ghly
recommended. Best served cold. -
FIESTA FRUIT ROLL
8 Servings
1 firm ripe mango, peeled and cui
into cubes
2 slices fresh pineapples, peeled
and cut into cubes
1 large apple, peeled and cut into
cubes
114 cup raisins
3 kiwi fruit, peeled and cui into
cubes
112 cup peaches, cut into cubes
112 kilo seedless grapes
112 kilo strawberries, sliced
2 tablespoons orange liqueur
8 large spring roll wrappers
1 egg white, beaten
Vegetable for deep frying
8 scoops vanilla ice cream
)0 In a bowl combine mango, pineapple,
apple, raisins, kiwi, peaches, grapes and
strawberries. Sprinkle with liqueur and
let stand for 15 minutes. Drain.
)- Put about 2 tablespoonfuls of mixed
fruits in spring roll wrapper. Brush edges
of wrappers with egg white. Roll as in
ordinary spring rolls.
)0 In a pan heat vegetable oil. Fry rolls
until wrappers turn brown. Drain on
paper towels.
)0 Arrange on individual plates with 1
scoop of vanilla ice cream each.-
CHERRY LANE CAKE
8 Servings
The use oj dJeTTY synlp Qlui ofbralUly gives
tile coke a more prollOUllced dzerry flavor tlml
blends perftctly witll tlli! chocvlafe coke layers.
Tilla Di11Z. developed this redpe for FOOD's
Mother's Day issueofMtly 2002.
For the cake:
1 large bottle maraschino cherries
with stems, drained, reserve the
syrup (see below)
3/4 teaspoon baking soda
V4 teaspoon salt
114 cup plus 1 tabl espoon Dutch
processed cocoa '. _.
213 cup sugar, di{.ided
4 eggs, separated
1/4 cup canola oil
114 cup plus 3 tablespoons cherry
syrup (see above)
For the chocolate glaze:
112 cup aU-purpose cream
1 cup semi-sweet chocolate chips
2 tablespoons cherry brandy OR
reserved cherry syrup
For the cream fillingl icing
2 cups all-purpose cream, chilled
solid
112 cup powdered sugar
)0 Preheat oven to 3 ~ . Line the bottoms
of two 9" x 2" round or 9" x 5" loaf
baking pans with nonstick baking paper.
Set aside about 12 pieces of cherries with
stems. Halve the remaining cherries,
removing the stems. Set aside.
)0 In a med.iumbowl, using a wire whisk,
mix flour, baking soda, sal t, cocoa, and
1/ 3 cup of the sugar. Make a well in the
cente r and add egg yolks, oil and
reserved cherry syrup. Mix until smooth.
Set aside.
)0 Place egg whites and cream of tartar
in a grease-free mixing bow\. Beat egg
whi tes at medium high speed until
foamy. Gradual ly add remaining 1/3
cup sugar. Continue beating at high
speed until stiff peaks fonn.
)- Scoop about 1 cup of whites and mix
into egg yolk mixture to li ghten it. Pour
mixture into whites and gently blend
using a wire whisk.
)- Divide mixture into prepared pans
and tap the pans gently to remove any
air bubbles. Bake in preheated oven for
20-25 minutes. Remove from oven and
invert on ca ke racks. Cool.
Make the chocolate glaze: )o Heat cream
over low heat. Add chocolate chips. With
a small wire whisk, stir gently unti l
chocolate is melted and mi xture is
smooth. Remove from heat and transfer
to a small bowl. Stir in brandy or cherry
syrup until just warm and the mixture
is runny.
Make the filling: ). Place chilled cream
and powdered sugar in chilled mixing
bowl of electric mixer. Using chilled
beaters, whip cream at medium speed
first for a few seconds to blend.
Increase speed to high and whip just
until cream thickens and forms peaks
when beater is raised. At this point, the
cream is aerated but still retains its
creamy consistency. Chill in freezer until
ready tu use.
To assemble: Remove cakes from
pans. Peel off baking paper.
). Take one cake layer, and with a
serrated knife slice around the edge until
knife goes through the middle and slices
the cake in half horizontally. Repeat with
the other cake layer. You now have4 cake
layers.
). Place one'bke layer, cut side up, on a
decorative plate. Spread 1/4 of the
chocolate glaze over cake. Allow the
cake to absorb the glaze.
). Arrange 1 /3 of cherry halves on top.
Spread about 1/4 cup of cream filling
over cherries.
Top with another layer of cake, '\1t side
up. Repeat the chocolate glaze, cherries
and cream sequence until last layer is
placed on top, cut side up.
). Spread remaining chocolate glaze
until it is absorbed by the cake. Frost
sides of cake with remaining cream.
). Cover top of cake with cream piped
into rosettes. Arrange the reserved
cherries with stems over the rosettes.
Chill for 1 hour before serving.e
CHOCOLATE CHEESECAKE
SWIRLS
8-10 Servings
White and dark chocolates, melted
and swirled witil cream cileese, make this
cheesecake dreamy and luxurious.
Making the zebra-like stripes is Ii bit
tricky but the results are impressive. III
looks, texture and flavor, this cheesecake
is a real winner.
For the crust:
11/2 cups crushed chocolate cookies
114 melted butter or margarine
112 cup plus 2 tablespoons cocoa
powder
113 cup sugar
1/3 cup butter or margari ne
SPECIAL RECIPE COlliCTION FOOD G)
For the filling:
3/4 cup sugar
3 tablespoons cornstarch
4 8-ounce (225-gram) bars cream
cheese, softened at room
temperature
1 cup eggs (about 5 to 6 pieces)
1 cup sour cream
1113 cups all-purpose cream OR
heavy cream
1 tablespoon rum OR 1 teaspoon
rum extract
12 ounces (340 grams) dark baking
chocolate
8 ounces (225 grams) white
baking chocolate
For topping:
2 cups whipped cream
1 dark chocolate bar (about 8
ounces/ grams), chilled
Strawberries
Chocolate syrup
Make the crust: ). Preheat oven to 350"F.
Grease a 3-inch high 9" springform pan,
). In a large bowl, mix chocolate cookie
fl) FOOD SPECIAL I1:ECIPf COUECTlOl\l
crumbs and melted butter or margarine.
Press fi rmly on the bottom of the
springform pan. Bake 10 to 15 minutes.
Remove pan from oven; don' t him off
oven heat.
)- Meanwhile, in a saucepan combine
cocoa powder, sugar and butter or
margarine. Cook, stirring continuously
over low heat, until melted and
smooth.
)- Pour melted cocoa mixture onto
cookie crust in springform pan and
spread evenly. Set aside in refrigerator.
Prepare the t illing: )0 Combine sugar
and cornstarch in a small bowL In a
mixing bowl, beat cream cheese until
fluffy. Add sugar and cornstarch mixhlre
into cream cheese, beating continuously
until well blended.
)- Gradually beat in eggs, sour cream,
and all-purpose cream until smooth and
evenly blended. Blend in vanilla and
rum.
,.. Divide the resulting batter equally into
two large measuring cups or pitchers
with pouring spouts.
)0 In a saucepan melt the dark chocolate
over 10\ ..... heat. Pour into one container
of the cream cheese batter; blend welL
This forms the dark chocolate batter.
)- In another saucepan melt the white
chocolate over low heat. Stir into the
other container of cream cheese batter;
blend well. This forms the white
chocolate batter.
)- Make the dark and light chocolate
swirl design: First, pour half of the dark
chocolate batter into the springform pan.
Then starting from about 1 foot hi gh
above the pan, gradually pour about half
of the white chocolate batter into center
of the dark batter, while continuing to
move the pi tcher up to about 2 feet above
the pan. This is to make the dark batter
in the center swirl to the side of the pan.
)- Repeat procedure 3 times, pouring
only into the center of the pan,
alte rnating with the dark and light
batters, lessening the amount of batter
with each pouring high above the pan.
End with white batter.
)- Immediately place cheesecake in oven
and bake 30 minutes. Lower heat to
2250f and b a ~ 2 ho..urs or until center of
ca ke is firm. Turn off oven and let
cheesecake remain in oven about 50
minutes. Keep oven door closed.
)- Remove cheesecake from oven. With
a thin knife or spatula, loosen cake from
sides of pan. Place cake in pan on wire
rack and let cool. Chill cheesecake
thoroughly.
Put the topping: )0 Decorate cheesecake
with whipped cream, chocolate curls
and fresh strawberries. To make
chocolate curls: with a vegetable peeler,
carefully shave thin sheets off a dark
chocolate bar.
)- If desired, drizzle some chocolate
syrup on the side before serving. -
RUM BUITER CAKE
Makes 3 loaf pans
Vivll de Jesus, oll e a/FOOD's loyal readers,
contributed this recipe ill an early issue of
FOOD. Because many renders have
requested Jor a TIIm cake recipe, FOOD has
reprinted this recipe twice.
For the cake:
1 cup butter
1 cup sugar, for creaming
6 eggs, separated
2 cups cake flour
112 teaspoon salt
3/4 cup sugar for the egg whites
1/2 teaspoon cream of tartar
3 tablespoons mi lk
112 teaspoon vanilla
For the rum mixture
(For 3 loaf pans):
1 cup water
1
1/2
1/2
cup sugar
cup butter
cup rum
Bake the ca'ke: )0 Preheat oven to 350"F.
Grease three loaf pans. Set aside.
,.. Cream butter and sugar for 2 mi nutes.
Add egg yolks oneat a time, beating well
after each addi tion. Set aside.
)0 Sift together, three times, the flour, salt
and baking powder. Set aside.
)- Beat the whites with 3/ 4cup sugar and
1/2 teaspoon cream of tartar until stiff.
Set aside.
)0 Cut and fold the dry ingredients into
the butter, sugar and yolk mixture.
Alternately stir in the 3 tablespoons milk
and 1/2 teaspoon vanilla. Lastly, cut and
fold in the beaten egg whites. Pour into
prepared loaf pans, dividing equally.
Bake at 35O"F for 35 minutes or until
done. Let cooL
Make rum mixture. )- Boil the water,
sugar and butter. When butter and sugar
have melted, remove from heat. Pour in
rum. Divide rum mixture equally into
three and pour over the baked butter
cakes. -
, ~
SPECIAl RECIPE cOUEcnON FOOD G
tl) FOOD SPECIAL RECIPE COlLEcnON
SPECI,A,L RECIPE COLLECTION FOOD Z) }
Drinks and Ices
ORANGE YOGHURT SHERBET
6 Servings
Cool yourself with this delicious dose of
vitamin C and calcium.
6 Valencia oranges
1 ]j2 cups orange juice
4 cups milk, di vided
1 envelope unflavored gelatin
1 cup sugar
1 cup plain yoghurt
2
Mint leaves
tablespoons orange zest
). With a sharp fruit knife, sli ce 1/ 2 inch
off one end of each orange and a_bout
1/3 inch off the other end.
). Carefully squeeze juice from the oranges
to make 1 1/ 2 m ps. You may add canned
or bottled orange juice drink if juice is not
enough. Set aside empty oranges. Make
sure oranges don' t get tom as these will be
used as cups to hold the sherbet.
)- With a grater or zester, grate peel from
the top 1/ 3 of the orange to make zest.
1 tablespoon orange juice
114 cup sugar, di ssolved in 114 cup
boiling water then cooled
(simple syrup)
1 cup cracked ice
Garnishing:
1 lemon, sliced
2 stalks lemongrass, trimmed
)- Steep lemongrass and tea in hot water
for abOut fi ve minutes. Let cool; pour
into blender.
)- Add orange juice, si mple syrup and
ice. Bl end until smooth.
)- Pour into tall glasses. Serve with lemon
slices and lcmongrass stalk.
VIETNAMESE ICED COFFEE
12 Servings
1
1112
2
tabl espoon ground coffee
cups hot water
tablespoons condensed milk
cup crushed ice )- In a saucepan pour 1 cup of the milk 1
and sprinkle the gelatin. Cook over low
heat jus t un ti l gelatin is d issolved .
Remove from heat and blend sugar,
orange juice, yoghurt and remaining
). Brew the roffee in hot water using glass
top Vi etnamese brewer. Or brew i t the
traditional way. PotU condensed milk into
a tall glass. Add crushed ice. Blend in
brewed roffee. Serve at once.
milk until smooth.
)- Pour mixture into a freezer tray. Cover
and freeze until finn.
)- To serve, set the hollowed out orange
cups onto a platter. Scrape frozen sherbet
and spoon into the orange cups. Garnish
with mint leaves and orange zest.
BROWN COW
1 Serving
A root beer float perfec t wi fh hotdogs
or burgers.
LEMONGRASS ICED TEA 1 scoop vanilla ice cream
2 Servings 1 can chilled root beer
Whipped cream for garnish
(optional)
A lo"g, cool dri"k to while away sultry
tropiCili afternoons.
1
2
4
stalk lemongrass, trimmed
tea bags
cups hot water
)- Chill tall beer mug. Place ice cream in
mug. Pour in chilled root beer. Garnish
with whipped cream if desi red.
a> FOOD SPECIAL RECIPE COUECTION
FRUITY MOCHA
2 Servings
2 cups mocha ice cream, softened
1 cup orange juice
Maraschino cherries for garnish
Scoop mocha ice cream into a blender.
Pour in orange juice. Blend until
thoroughly mixed and frothy. Pour into tall
glasses.
Sangria Punch
Garnish withcherriesifdesired. Serve 1
tablespoon chocolate syrup
cup whipped cream
Chocolate morsels
with a straw. 1/4
CHILLED FRUIT PUNCH
Makes 30 glasses
6 cups cold tea
3/4 cup lemon juice
2 CUp5 fresh orange juice
4 cups pineapple juice
1 cup sugar
10 cups ginger ale
Ice cubes
.. In a punch bOwl C0mbine tea, juices and
sugar. Blend well. Orill in refrigerator.
.. Before serving, add ginger ale and ice
cubes. -
ORIENTAL MOCHA FRAPPUCINO
1 Serving
Cubes afblack jelly in a jrappucillo? TIlis
is a delicious experiment by Jundy Cueeo.
112
2
2
112
cup cold coffee
tablespoons cracked ice
scoops vanilla ice cream
cup black gelatin (grass jelly),
cubed
Dash of five-spice powder
,.. in a blender combine coffee, ice and
vanilla ice cream. Blend until smooth.
Add black gelatin.
To assemble: ,.. Pour chocolate syrup into
the bottom of a glass. Add the coffee
mixture.
,.. Top with cream and chocolate morsels.
Spri nkle with five-spice powder .
SANGRIA PUNCH
6-8 Servings
The papular Spanish sangrin is made with
red wine, which gives the drink its typical
sparkling red color. Hcnvever, for this Nw
Yenr versiOll, use red grape juice instead, to
let even the YOll nger ones join in the
celebration. For the adults, you can make a
separate version using red wine.
3
114
1
1
cups red grape juice OR red wine
cup sugar
cup lime juice
cup orange juice
2 cups mineral water
1 orange, thinly sliced
1 lemon, thinly sliced
,. In a punch bowl, combine red grape
juice OR red wine, sugar, lime juice,
orange juice and water. Stir weU to blend.
,. Add orange and lemon slices. 0ri1I and
serve with ice. -
PEACH SUNSET
1 Serving
YO/hen she was bur manager at Hyatt
Regency's popular wafering IDe, the Kn1esa Bar,
Sandy Gorrin Palmligull shnmi this recipe for a
drink tlmt writer Danny Mmudo described as
veryjemininc ill itslooks andfrllity if! taste, but
certaillly flot as tmll as it seems.
1/4 jigger- grenadine syrup
1 jigger Champagne
1/2 jigger Peach Tree Li queur"'
1 jigger fresh orange juice
1/2 jigger Triple Sec
112 slice fresh peach (or used canned)
Crushed ice
1 orange wedge
,. Pour grenadine and champagne into
flute grande glass. In a blender, blend all
other ingredients for 5 seconds with half
a scoop of crushed ice.
,. Pour into the glass. Garnish wi th a
wedge of orange.
jigger is 3 tabJespoons or 11 / 2ounces .
.... Peach Tree Liqueur is available at many
wine shops. -
PIMA COLADA
Makes 15 servings
Here's a new take on this favorite tropicul
drink. Using a store-bougllt buco (young
COCO/lilt) sherbet instead of cocomlt milk or
cream makes a delightful, more refreshil1g
versiOlI. Agai/I, substitllte rum with 11011-
a/colwJicginger a/e to make the deliciolls drink
suitable for 'general patronage.'
5 cups pineapple juice, divi ded
1/4 gallon bllco sherbet
4 bottles ginger ale OR 1 to 2 cups
rum
Crushed ice

,. Chill all ingredients. Blend 2 cups of
the pineapple juice with buco sherbet in
a blender. Combine pineapple mixture
with remaining 3 cups pineapple juice,
ginger ale and crushed ice .
.. Garnish with sliced lime and serve. -
SPECIAl RECIPE COUECTION FOOD CD-
Lapu-lapu with bacon froth and twists
Ingredients
Bacon Twists
3 pi eces
Bacon Froth
1/4 cup
I t/2 cups
1/4 cup
112 cup
Lapu-Iapu
I po
100 grams
1/4 teaspoon
1/4 teaspoon
Purefoods Clas.sic Honeycured Bacon
Purefoods Classi c Honeycured Bacon,
cut into bits
chicken stock
all-purpose cream
Magnolia Gold Butter, CUt into small cubes
calamansi
lapu-Iapu fi ll et
iodized salt
ground black pepper
P.UREFoons
..... HORMEL
Procedure:
Bacon Twist
Preheat the oven at 350
0
F. Twist the Purefoods Classic
Bacon pieces then lay them on a baking sheet. Bake for 20 minutes or
until bacon turns cnsp.
Bacon Froth
In a saucepan. fry the bacon bits until golden browp. Discard any fat
from t he bacon. Pour in the chicken stock. Let It boil then simmer for S
minutes. lower the heat then stir in the cream" After the sauce has
Incorporated, turn off the heat then drop the (nto the sauce.
Emul sify the sauce using a burr mixer. Set as\de ..
Lapu-Iapu
Squeeze the calamansi over the fiUet. Season the fish with salt and
pepper then grill. Pour bacon froth over the fish then top with the
bacon twists.
May be served with roasted vegetables and sauteed spinach.
Serves I to 2.

"".,.d
; , 'I I ',.1
"\ h" "
Chicken and bacon roulade
Illgredients"
2 tablespoons
2 Riec;es
J piece
1/2 piece
I pinch
I pinch
4 p,ieces
5 strips
Magnoli a Gold Butter
fresh shii take mushrooms,
stems removed men sliced
fresh asparagus spear
carrot. peeled and cut into strips
fine salt
ground black pepper
Magnolia Chicken Breast Fillet
Purefoods Classic Honeycured Bacon
Procedure
Preheat oven to 350 0 F, Pound chicken breasts flat then apply
butter. Layout evenly the mushrooms. Garrots, and the asparagus
spear In the middle of the breast. Season witH salt and pepper. Roll
up the chicken breast tightly then roll another piece of the breast.
Starting from one tip of the roulade. roll Purefoods Classic
Honeycured Bacon around it. using more bacon pieces as you go
around the breast. until you reach the other tip. covering the
chicken entirety.
Lay the chicken wnlpped in bacon on a baking sheet. Bake for IS to
20 minutes. or until the bacon has browned and the roulade is
already firm to the touch, To roulade into Ininch thick,
May be served with gnlvy on a i:lea of or rice. Mflkes 2.

Mushroom and
Ingredients hotdogs on rice
....
I 200-gram pack Purefoods Tender Juicy Hotdog, Bites
I cup
I 200-gram pack
1/2 cup
1/2 cup
I f2 cup
4 cups
Procedure
canned button mushrooms
tomato sauce, Filipino style
chicken stock
all purpose cream
grated Magnolia Quickmelt Cheese
salt and pepper to taste
cooked plain rice
chopped parsley
Heat oil in a saucepan. Saute Purefoods Tender Juicy Hotdog Bites
and mushroom. Add tomato sauce, chicken stock and cream. let
simmer and add cheese. Season with salt and pepper. Place cooked
ri ce on individual serving bowls. Top with prepared mushroom and
hotdogs. Garnish with chopped parstey.
Makes 4 servings.
,
Floppy dog ears
Ingredients
I 500.gram pack
1 500-gram pack
1/4 cup
I 200-gr.uY1 bar
Pure foodsTender Juicy Hotdogt, Relil ular
cooking oil for panfrying
pancake mixture (store bought)
Magnolia Go ld Butter
Magnolia QtJickmelt Oleo!se. grated
p,UREFOODS
.... HORMEL
P roce dure
Pan fry Purefoods Tender Juky Hotdo8$ In oa.""5et aside.
Prepare pancake mix according to package directions. Pre-t'\eat a crepe frying
pan. Melt a teaspoon of butter: PtxJr about I f3 (UP of pancake batter on the
pan.When bubbles appear on me surface, sprinkle some grated cheese on top
and plo. ce a piece of hotdog. Carefulty roil th pancake to secure holdog in the
middle. Continue to cook over low heat until pancake has seL Serve warm
with pancake $ynIp or ketchup.
Makes 12 servings.
FunTJ
Ingredi ents:
I lOO-gram pack
I cup
w p
Procedure:
PurefoodsTe nder Juicy Hotdogs, Bites
fun shaped marshmallows
pineapple tidbits
cooki ng oi l for brushing
Peel off casing from Purefoods Tender Juicy Hotdog Bites. Skewer TJ Bites
alternately with and pineapple tidbits. Grill until TJ Hotdogs are'
cooked and marshmallows begin to melt Arrange kebabs by sticking it into a foil -
wrapped potato and placed in a small colonul day pot
PigS in a blanket
Purefoods Tender Juicy Hotdogs, COCktai\ ' 1
1 SOO-gram pack mstant puff pastry (store-bought)
to,",d ""m, ",d, ,
Here's how:
Remove casings of PurefoodsTender Juicy Hotdogs.
Pat dry with a paper towel. Set aside.
Cut puff pastry into I !/2"x I II2"squares.Wrap
around a piece of cocktail hotdog. Brush ends of
dough with water to seal in the hotdogs. Arrange on a
cookie sheet seam side down.
Brush top portion of dough with water and sprinkle
sesame seeds.
Pre-heat oven at 400 0 F. Bake for 8 to I 0 minutes or until
golden in color.
Makes 4S piec8.

,.;., HORMEL
Ingredients:
2 tablespoons
If4 cup
I 190-gram can
3f4 cup
1/2 cup
I piece
I liter
112 cup
I 112 cup

Corned Beef Soup
. ','
oil
chopped white onions
Purefoods Chunkee Corned Beef
diced potatoes
diced carrots
beei bouillon cube
water
whole com kernels
shredded pedlay leaves
Pepper to taste
Procedure
Heat 011 IrI a '>olIJCepan Saute onions. Add Purefoods Chunkee Corned Beef
and diced potatoes. MIX weD and cook for a couple of minutes t:Ner moderate
heat. Add Can"Cts. beef cube and water. Allow to boil. Add com and mix well.
Tum off heat the n add pecha.y leaves. Season WI\h
Ingredients:
112 teaspoon
I 190.gram can
112 teaspoon
112 teaspoon
2 tabl espoons . ~
I tablespoon
1/4 cup
250 grams
" ..
,'JNKEEf
Corned Beef Putanesca
garlic. minced
Pureroods Chu ... kee Corroed Beef
capers, coarsely chopped
green ol ives, sliced
t omatoes, seeded thl' n chopped
button mushroom. sliced
chickero stock
spaghetti. cooked
>an and pepper to taste
Procedure:
On heated pan. saute the first 6 ingl'l'dil'nts then
season with salt and pepper. Add the chicken
stock. let it boil, <lI1d t hen add in the cooked
spaghetti noodles. Remove pasta fro m heat add
the chopped basi l. and then season ~ g a i n with salt
and pepper. Sprinkle with Parmesan cheese before
setVlng.
May be served with a gnlled slice of baguette.
Makes I to 2 serving>
P.UREFOODS
..... HORMEL
Ingredients:
I whole Purefoods Chinese Ham. thawed
brown sugar for dredging
Gla.ze:
1/2 cup San Mlgu(!1 Pale Pilsen Beer
112 cup honey
orange or pineapple juice. unsweetened
sugar
Chinese Ham with sugar. Bake for 30 to
occasionally with prepared glaze. Slice
all ingredients together In a
contmue to cook until mixture
with Orange and Mustard
Ingredie nts:
I whole Pure(oods Fi esta C<'.' l d
brown sugar for (oatlng
in a saucepan. Cook over moderate heat until its
I that of maple syrup. Set aside.
,
JJr

Ingredients:
I pack
4 tbsps,
4 tbsps
2 cups
2 cups
2 cans
I cup
I cup
Fe de rici FusillJ#42 (500g)
Pietro Coricelli 100% Pure Olive Oil
garlic minced
onions (2SOg). sliced
fresh tomatoes (SOOg)
corned beef (5OOg)
cheese (250g), grated
basil (250g). chopped
* Cooked according to package instructions
Procedure:
J. Heat a wide saucepan to medium high heat, then
add olive oil.
2. Saute onions until (make sure not to bur n).
Add garlic and cook until golden brown.
3. Add corned beef and saute for 5 minutes.
4. Add tomatoes and cook until soft.
5. Toss in the cooked pasta (Add more olive oil if sauce
is dry).
6. Garnish with basil and cheese.

Ingredi e nts:
I pack Federici Spaghetti#J (SOOg)*
4 tbsps Pietro Coricelli 100% Pure Olive Oil
4 tbsps butter
B tbsps garliC minced
2 cups onions (250g), sliced
4 tbsps jolly tomato paste
SOOg ground beef
2S0g chicken or beef liver
2 cubes chicken or beef broth (dissolve in SOOml water)
2 tbsps sugar
I cup cheese (2S0g), grated
4 tbsps basil, chopped
* Cooked according to pockoge instructions
Procedure:
I. Heat a wide saucepan to medium high heat. then add
olive oil and butter.
2. Saute onions until brown (make sure not to burn).
Add garlic and cook until golden brown.
3. Add ground beef and cook for 5 minutes.
4. Add chicken or beef liver and then add tomato paste,
cook for another 2 minutes.
5. Add chicken or beef broth and sugar. Let it simmer in
medium heat for IOminutes.
6. Add tomatoes and cook until soft.
7. Toss in the cooked pasta (Add more olive all if sauce
is dry). Garnish with cheese and basil.
JSM07 9J;'/6</
/. ,
by: lI.olando Laudico
Laudko'$ Culinary SeNice$
Ingredients:
80- l oog
2 tbsps
3-5 pes
3 tbsps
112 tbsp
112 tsp
112 cup
1 tbsp
Federici Capellini#1 *
Piet ro Coricelli Extn. Virgin Olive Oil
tiger prawns
garlic, sl iced
Dona Elena Anchovies chopped
sili labuyo chopped. optional
burong mustasa or mustard greens chopped
fresh parmigiano, grated; a couple basil sprigs,
ripped
* Cooked according to package instructions
Procedure:
I. Heat olive oil to medium high heat and pan sear
the prawns. Saute until half cooked, set aside.
2. Using the same pan saute gariic until golden brown,
add anchovies and chili (optional).
3. Add chopped pickled mustard greens then add back
the prawns to fully cook.
4. Tass in pasta and cook with the sauce and prawns.
S. Garnish with fresh basil and parmigiano.
6. Serve very hot 3S a main course.
Cf/J;q,/: -b"
/' Mama Rosa
Ingredie nts:
450g
125 ml
60g
30 g
60 g
100 g
50 g
2g
Federici Fettuccini #113 '"
Pietro Coricelli 100% Pure OliveOil
garlic, minced
Dona Elena Anchovies chopped
Mama Rosa Boneless Spicy T uyo chopped
shiitake mushrooms sliced
sun dried tomatoes sliced
dried chili flakes salt and pepper to taste
kesong pud, crumbled chili oil
Cooked according to pockage instructions
Procedure:
I. Heat olive oil in a saucepan. Saute garlic until golden
brown.
2. Add the anchovies, boneless spicy tuyo, shiitake
mushrooms, sundried tomatoes and dried chili flakes.
3. Mix the spicy tuyo mixture with the pasta until
well combi ned. Add sal t and pepper to taste.
4. Top with crumbled kesong puti and drizzle with chili
oi l.
S. Garnish with a spring of parsley and fi llets of Mama
Rosa boneless spicy wyo.
Potato Saute
with Caramelized
Onions in Olive Oil
Ingredients:
1 kg
1 kg
2 tbsps
1/2 cup
1 tbsp
3 tbsps
potatoes
oni ons, sliced
garlic, chopped
Pietro Coricelll
100% Pure Olive Oil
Dutter
green onions chopped
Procedure:
1. Thinly slice potatoes into round pieces, around
1/8 inch thick. Season with salt and pepper.
2. Heat a wide saucepan to medium heat and melt
butter in 1/4 cup olive oil.
3. Saute onions until golden brown, add garlic and
cook until golden brown.
4.ln a separate pan, heat remaining olive oil to
medium high heat and cook potatoes until soft.
5. When soft, combine t h ~ onion and garlic mixture
with potatoes. Adjust seasonings with salt and
pepper.
Serve hot.
6.Garnish with finely chopped green onions.
Grilled Chicken
Diablo
Ingredients:
1 kg chicken cut
into small pieces
For Marinade:
1/2 cup Pietro Coricelll
Olive Pomace 011
garlic 4 tbsps
2 tsp
4 tbsps
1 tbsp
1 tbsp
1 tsp
paprika
calamansi j uice
sililabuyo
salt
pepper
Procedure:
1. Marinate the chicken pieces overnight.
2.Gri!l chicken until done. Don't grill at high temperature
or the skin w!1l burn before the chicken gets cooked.
G FOOD SPEClAL RfClPE COu.ecnON
How To Make Stocks
H
omemakers and cooks of old
knew the wisdom of the
long, slow process of
simmering stocks and broth, the best
way, they say, to bring out the full fla-
vors of ingredients in their cooki ng.
No self-respecting cook was without
a stockpot kept on the back burner. Into
this she threw in a variety of fresh meat
scraps and choice vege.tables, cleaned
carefull y in cold water, then set to
simmer for hours. She always had this
magic brew handy for a variety of dishes.
Much of the cooking in today's
households now depend on quicker
methods, usi ng bouillon cubes, con-
densed broth, flavor granules and other
stock substitutes. The impression is that
stock-making is something best left in the
hands of professional chefs and cooks.
Whi le stock substitutes have their
place in today' s fast-paced lives, nothi ng
rea lly comes quite close to dishes cooked
with the traditional stock, a flavored liq-
uid that is key to making good soups,
sauces and other dishes.
This is the reason the French refer to
stocks asfond, the foundation or basis for
many d assic and modem dishes.
The thought of preparing a stock may
seem inti midating but the procedures are
qui te simple although they take a lot of
time. By using fresh high-quali ty ingre-
dients and following these steps, even
the ordi nary homemaker or cook can
elevate the level of her cooking with the
use of stocks always at hand.
In this cookbook, some recipesca11 for
the use of various kinds of stocks. Here
we present basic stock reci pes whi ch one
can use with confidence in a variety of
dishes.
TlPS FOR MAKING STOCKS
tI Use cold water to start the s tock.
Starti ng wi th cold water ensures that as
mersed in water because fl avors Carulot
be extracted from bones not covered in
water.
y" Skim the stock frequentl y. The fats
and impurities that rise to the surface of
the s tock duri ng cooking must be
skimmed. Othenvise the stock will be
d oudy.
V Do not add salt to the l iquid.
Reducing the li quid concentrates the
fl avor, and if there is salt, the stock will
be too salty.
V Strain the stock. Volhen cooking is
finished, let the stock settle a bit then
skim all fats and impurities on the
surface. Separate the liquids from the
solids, being careful not to disturb the
solids while ladling out the stock to a
metal container. Strain the remaining
stock through severallayers of cheese-
cloth.
y" Cool the stock. Keep the stock in a
metal, not plasti c, container to prevent
spoiling. Pl astic containers insulate and
delay the cooling process. Stir the stock
frequently to speed up the cooling
pro=s.
y" Degrease the stock. Stocks can keep
in the refrigerator up to a week and in
the freezer for months. Before re-heat-
ing the stock for use in a dish, lift off any
fat that has congealed on the surface.
RECIPES FOR MAKING STOCKS
CHICKEN STOCK
Makes 5 liters
3 112
51/2
1/4
1/2
1/2
kilos chicken parts (the
neck and back are best)
liters cold water
kilo onions, chopped
cup chopped carrots
cup chopped celery
bay leaf 1
1/2
1/4 the water hea ts, the blood and other
impuriti es in the ingredients dissolve
then coagulate and rise to the surface 4
where one can skim them. Also make
teaspoon dri ed thyme
teaspoon crushed
peppercorns
parsley stems
sure all surfaces of the bones are im- Wash the chicken parts well under
cold running water. Chop into 3- to 4 -
inch pieces then place in a stockpot. POtu
enough water to cover bones.
.. Bring the water t o' a Q o ~ l and skim off
scum that ri ses to the smface. Turn off
heat and discard the water and impuri-
ties. Add the 5 1/2 liters of cold water
and the rest of the ingredi ents. When
stock begins to boil lower heat to sim-
mer.
)0 Continue simmering and skimming
the stock for 5 to 6 hours.
)0 Remove from heat. Strain and use
immediately or cool and refrigerate up
to a week. -
BEEF STOCK
Makes SHters
3 112 kilos beef bones (the neck,
back and shank bones
are best)
51/2 liters cold water
1/4 kilo oni ons, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon crushed
peppercorns
2 dovesgarHc
6 stems parsley
)0 Cut bones into 3- to 4-inch pieces.
Place bones in a stockpot and cover with
cold water. Bring water to a boil and
skim off scum on the surface. Turn off
heat and discard water.
.. Add the 5 1/2 li ters water and the
rest of the ingredients. Cover pot and
bring to a boil. Reduce to simmer,
skimming surface scum frequently. Let
simmer for 6 to 8 hours.
)0 Tum off heat. Strai n the stock. Use
immediately or cool and store in the
refri gerator up to a week.
FISH STOCK
Makes 2 liters
21/2 kilos fish bones (choose
lean fish such as Inpu
lapll, maya-maya or
flounder) or shellfis h
10 cups cold water
1/. cup chopped onions
2 tablespoons chopped
carrots
2 tabl espoons chopped
celery
1 bay leaf
1/. teaspoon thyme
3 peppercorns, crushed
6 parsley stems
)0 Place (I ll ingredients in a stockpot.
Bring to a boil then simmer 30 to 45
minutes. Skim impurities as these rise
to the surface of the stock.
). Remove from heat. Strain and use
immediately or cool and refrigerate up
to 5 days. -
VEGETABLE STOCK
Makes 2 liters
1/. kilo onions, diced
1 small carrot, di ced
2 stems celery, diced
3 stalks leeks, thinly sliced
1 medium tomato, diced
1/3 cup white wine
8 cups cold water
1 bay leaf
1/. teaspoon thyme
3 peppercorns, crushed

parsley stems
,. In a stockpot, heat the oil and add
vegetables. Cook for 10 minutes, stirring
often.
)0 Add white wine, water and the rest of
the ingred ierts. Bring to a boil then
simmer 45 infuutes, skimming surface
impurities frequently.
)- Strain. Use immediately 01:. cool and
refrigerate up to a week.
SPECIAL RECIPE COLLECTION FOOD 48
Tips For Cooking Success
1. Before doing the recipe, read it
through from beginning to end, taking
note of the preparations of ingredients
and the kitchen utensils mentioned in
the procedures.
2. Have all the ingredients prepared
as directed and ready to use before
starting to cook. An exception would
be cheese to be used for topping or
serving. Grate the cheese just before
using.
3. Take note of the time elements.
Some recipes require marinating or
soaking of the ingredients overnight.
Make sure you allot enough time for
these.
4. Wash all fresh produce well before
using. nus is especially true for greens
such as lettuce and knffgkollg which
may have picked up some dirt from
handling in the market. To be on the
safe side, you may want to disinfect
leafy vegetables that are to be eaten
raw by soaking them in a solution of
water and one or two drops of
potassium permanganate solution.
5. Use the proper measuring utensils.
Measuring cups for liquids such as
milk and water are different from
measuring cups for solids such as flour
and cocoa powder. Those for liquids
have pouring lips \vhile those for sol-
ids have straight edges.
6. When measuring 591ids such as
flour, spoon the ingredient into a dry
measuring cup until it heaps over the
top. Level off the ingredient with a
straight edged spatula without tap-
ping or shaking the measuring cup.
7. Watch that mixtures that are
supposed to be simmered do not reaCh
the boiling point. Boiling may toughen
meat instead of tenderizing it.
8. Chilies such assilillg labllyo have oily
elements that may sting the eye. Make
sure you wash and dry your hands well
after handling these ingredients or wear
protective gloves when cooking.
9. Some redpes call for draining and
reserving the liquid. Make sure you
drain the liquid into II bowl and not into a
si nk where it will literally go dO\vn the
drain and be lost from you forever.
1 D. When using dried herbs, it is better
to add them towards the end or in the
middle of the cooking time. The flavors
do not hold well in too long cooking.
11. When marinating or tenderizing
meat, do not add salt in the beginning as
this tends to dry and toughen the meat.
Season with salt towards the end of the
cooking process.
12. When cooking with vinegar, do not
stir the mixture or cover the pot unti l the
vinegar has boiled, to prevent having the
'raw-' taste of vinegar in the dish.
TempeMltur88: Conversilll Rates
O ....... fIIIrI ... h
G FOOD SPECIAL RECIPE COUEcnON
Glossary
Adobo- pork, poultry or fish stewed in
vinegar with garlic, salt, soy
sauce,peppercorns and
sometimes coconut milk
Aligue - fat extracted from crabs,
usually ted in color
Bacalhau - also spelled bacalao; salted
cod, used in Spanish, Portuguese
and South American cuisines
Bachoy - a Visayan (llonggo) pork
noodle soup topped with cooked
meat strips, liver, shrimps, hard-
cooked egg slices, garlic, spring
onions and pork cracklings
Bagnet - the nocana's version of the
chicharon or crispy pork belly
Bain-marie - also called Bano Maria.
There are hvo kinds of bain-
marie: one is a pan sitting in
another larger pan filled with
simmering wateri the other is a
pan half- filled with hot water
-and placed in the oven beneath
the pan of batter being baked.
The bain marie is used when
preparing sauces, creams and
food liable to bum if cooked over
direct heat as well as for heavy
cakes to prevent batter from
drying up too much while
baking.
Bangus - milkfish, a popular pond-
raised fish in the Ph,ilippines
Bibingka - Filipino sticky rice cake
Bind - to add egg or flour paste or other
bineting agents to a dry or
crumbly mixture so that it can
hold its shape during cooking
Blanch - to immerse foods such as meats
and vegetables in rapidly boiling
water for a few minutes then to
plunge these into cold water to
stop further cooking.
Boil - to cook food in water bubbling
vigorously at 212"F (lOO"'C)
Broil - to grill on or under direct dry heat
Bueo - Filipino term for young coconut
Caramelize - to melt sugar, or a mixhue
of sugar and water, over low heat
until it turns to a dear toffee-
brown color. Also, the method of
coating food with caramelized
sugar or syrup.
Chutney- a pungent relish made by
mixing sliced fruits or vegetables,
herbs and spices
Coat - to cover with flour, bread cnunbs
or other dry ingredients or a
combination of liquid and solid,
such as egg and bread crumbs,
before cooking

Double-boiler - hvo saucepans that fit
together, one on top of the other.
Water is simmered in the lower
pan while the upper pan holds
delicate, curdle-prone
ingredients. The simmering
water heats the curdle-prone
ingredients in the upper pan
..,rithout allowing them to reach
the point where they will curdle
or boil.
Ensalada - Spanish! Filipino term for
salad
Glaze - to coat food with beaten egg,
syrup, jam, gelatin or milk to give
it a shiny surface
Kahlua - a dark brown, coffee-flavored
Mexican liqueur
Kilawin - or kinilaw; a seafood or meat
dish prepared by marinating in
coconut vinegar, lime juice or
kalamansi juice, finely chopped
garlic, onion and ginger until it
becomes translucent
Lumpia - Filipino-sty Ie egg roll or spring
roll .
Malagkit - literally means sticky. When
used in Filipino cuisine, it refers
to sticky rice.
Miso- Japanese term for fermented tofu
and grains left to mature and
gradually darken in color from
cream through red to dark brov.'11
finally becorning a dark brown
salty paste tasting rather like soy
sauce. Also a yellowish soybean
paste used for souring Filipino
dishes like sinigang.
Okoy - a fritter made with baby shrimp
and julielmed vegetables
Osso Bueo - an Italian dish of veal
shanks or shin bones braised with
vegetables, stock and ",,-jne
Pandan - aromatic screwpine leilves;
used to flavor foods.
Pan de Sal- oblong -shaped popular
Filipino yeast bread eaten hot for
breakfast or as a snack, with or
without fillings.
Parboil - to boil until food is half-cooked
Pastitsio - a Greek dish of cooked pasta
layered ""rith a cooked meat
sauce, usually lamb, an egg
.,
enriched and cinnamon-
flavoured Bechamel sauce and
grated cheese, finishing with a
final layer of grated cheese and
fresh breadcnunbs then baked
until the top is golden broWn:
Pusit - Filipino term for squid or
cuttlefish
Scald - to plunge food, suchas tomatoes,
quickly in boiling water for easy
peeling. or to bring a liquid to
near boiling until tiny bubbles
form near the edge of the pan
Simmer - to cook below boiling point,
where bubbles occasionally
break through the surface
Sisig- a dish made ~ v i t h grilled minced
pork that is thoroughly mixed
with cooked liver paste,
chopped chili peppers, calamansi
juice, salt and pepper and topped
with chopped onions
Steam - to cook by allowing the steam
of a small amount of boiling
water to circulate around food
elevated above the water
Suman - sweetened or salted glutinous
rice or other starchy material
possibly mixed with coconut
cream, wrapped in young
banana leaves, oiled and served
with grated coconut as a dessert
or snack
Tabong - Filipino term for mussel
Tanguingue - Spanish mackerel
Tapenade - a Provem;ale puree of .
black olives, capers and
anchovies in olive oil. Other
ingredients are sometimes
added. This is used as dip or
spread, or to fill hard-cooked
eggs and hollowed out
cucumbers.
Tenine - a dish originally made of
earthenware used for the
cooking and molding of coarse-
ground meat, vegetables or
pates. It also refers to the dish
itself which can be in many
di fferent styles.
Unagi - Japanese teon for freshwater eel
Zucchini - a vegetable of the squash
fami ly which resembles a large
cucwnber. It has thin smooth
skin that can be yellow or green,
sometimes with grayish-green or
yellowish speckles or stripes
A
Almond Leche Flan, 57
Apple Pie, 67
B
Bacalhau Frito a Restinga, 42
Bachoy,7 '
Balsamic Chicken Thighs, 30
Banana Canoly, 55
Basil Sirloin Roll, 24
Beef la Oya, 21
Bibingkang MaJagkit with
Coco Jam, 61
Blondie Squares, 69
Blueberry Cheesecake, 65
Brandy Raisin Bread
Pudding, 60
Breaded Fish Fillet, 41
Brown Cow, 79
Buche de Noel, 70
Buca Cream Pie, 53
Buco Mold Delight, 63
Bulacan Sinampalukang
Manak, 32
Buttered Chicken, 30
Buttered Spinach. 12
C
Cajun Rice Stuffing, 28
California Chowder, 8
Caponata, 46
Cassava Suman, 70
Cataplana Mista, 41
Cheese and Mushroom
Terrine, 19
Cheesy Spoon Bread, 11
Chewy Chocolate Chips, 64
Cherry Lane Cake, 74
Stuffing, 28
Chicken and Mushroom
Crepes, 30
Chicken Cacciatore, 29
Chicken Cordon Bleu, 33
Chicken Paprika, 31
Chicken Rumaki, 31
Chicken with Green Peas, 34
Chilled Fruit Punch, 80
Chinese Adobol Chinese
Beef Stew, 21
Chinese Steamed Egg, 14
Chocolate Butte'r Cookies, 63
Chocolate Cheesecake
Swirls, 75
Chocolate Roll, 58
Claude's Dream, 63
Corned Beef Casserole, 22
Crab Cakes, 16
Curly Shells, 65

D
Deep Dish Brownies, 70
DESSERTS AND SNACKS
Almond Leche Aan, 57
Apple Pie, 67
Banana Canoly, 55
Bibingkang Malagkit
with Coco Jam, 61
Blondie Squares, 69
Blueberry Cheesecake,
65
Brandy Raisin Bread
Pudding, 60
Buche de Noel, 70
Buco Cream Pie, 53
Suco Mold Delight, 63
Cassava Suman,. 70
Chewy Chocolate Chips,
64
Cherry Lane Cake, 74
Chocolate Butter
Cookies, 63
Chocolate Cheesecake
Swirls, 75
Chocolate Roll, 58
Claude's Dream, 63
Curly Shells, 65
Deep Dish Browrties, 70
Dobos Torte, 56
Fiesta Fruit Roll, 74
Flan de Queso with
Glazed Tropical
Fruits, 60
Florentines, 62
Gingerbread Cookies, 63
GUinataang Halu-halo,
65
Honey Banana Fritters,
60
In a Snap Gooey Mud
Pie,57
Julie'S Savory Quick
Cake, 73
Lasang Pinoy Fruit
Salad,68
Lemon Poppy Seed
Cake, 73
Longganisa Roll, 58
Maja Blanca, 58
Mango Brfrlee, 66
Mango Gelatin, 56
Meringue Cups, 69
Midnight Dream, 65
Mocha Cheese Pie, 60
Nilubi, 6O
No Bake Orange
Cheesecake, 71
Nut and Chocolate
Cups, 54
Pandan Crepes, 68
- ,
SPECIAl RECIPE COLUCOON FOOD ..
Phyllo Pastry Cups, 69
Plantain in Crepe Cups,
61
Poached Guava with
Strawberry Sauce, 54
Rainbow Fruits, 73
Rum Butter Cake, 76
Seven Layer Toffee
Crunch Cake, 62
Sour Cream Coffee Cake,
73
Three-Nuts Tart, 57
Ube Roll, 56
Dobos Torte, 56
DRINKS
Brown Cow, 79
Chilled Fruit Punch, 80
Fruity Mocha, 80
Lemon Grass Iced. Tea, 79
Orange Yoghurt Sherbet,
79
Oriental Mocha
Frappucino,80
Peach Sunset, 81
Pina Colada, 80
Sangria Punch, 80
Vietnamese Iced Coffee,
79
E
Ensaladang Tahong, 9
F
Fiesta Fruit Roll, 74
Fileto a la Gino, 21
Fish a la Kiev, 45
Fish and Vegetable Soup, 8
Fisherman's Soup, 8
Flan de Queso with Glazed
Tropical Fruits, 60
Florentines, 62
French Onion Soup, 10
Fried Zucchini Coins and
Eggplant Slices, 15
Fruity Mocha, 80
G
Garides me Feta (Prawns
with Feta Cheese), 45
Garlic Pan de Sal, 11
Garlicky Baked Potatoes, 17
Garlicky Meatballs wi th
Mushroom Sauce, 23
Gingerbread Cookies, 63
Greek Style Scampi, 42
Grilled Peppery Chicken
Breast with Garlic
Tapenade, 33
Index
GrHled Prawns, 42
Guilt-Free Working Mom' s
Stew, 23
Guinataang Halu-halo, 65
Honey Banana Fritters, 60
Honey Chicken wit h
Cinnamon, 30
Hot and Sour Soup, 8
Hot Herbed Loaf, 11
In a Snap Gooey Mud Pie,
57
J
Julie's Savory Quick Cake,
73
K
Kiampong, 51
Kilawing Pusi!, 12
Kinilaw na Bangus, 12
L
Laing, 47
Lamb Stew, 48
Lasang Pilloy FruitSalad, 68
Lemon Grass Iced Tea, 79
Lemon Poppy Seed Cake, 73
Longganisa Roll , 58
M
Macaroni and Cheese Soup,
7
MAIN COURSES, SAUCES
AND SIDE DISHES
Bacalhau Frito a
Restinga, 42
Balsamic Chicken
Thighs, 30
Basil Sirloin Roll, 24
Beef la Oya, 21
Breaded Fish Fillet, 41
Bulacan Sinampalukang
Manok,32
Buttered Chicken, 30
Cajun Rice Stuffing, 28
Caponata,46
Cataplana Mista, 41
Chestnut-Bread Stuffing,
28
Chicken and Mushroom
Crepes, 30
Chicken CaCciatore, 29
,
o FOOD SPECIAL RECIPE COuecnON
~ . ,
Chicken Cordon Bleu, 33
Chicken Paprika, 31
Chicken Rumaki, 31
Chicken with Green Peas,
34
Chinese Adobol
Chi nese Beef Stew, 21
Corned Beef Casserole, 22
Fileto a la Gino. 21
Fish a la Kiev, 45
Garides me Feta (Prawns
with Feta Cheese), 45
Garlicky Meatballs with
Mushroom Sauce, 23
Grpek Style Scampi, 42
Gri ll ed Peppery Chicken
Breas t with Ga rl ic
Tapenade,33
Grilled Prawns, 42
Gu ilt -Free . Working
Mom's Stew, 23
Honey Ch icken with
Cinnamon, 30
Kiampong, 51
Laing, 47
Lamb Stew, 48
Menudo,25
Miso-Marinated Lapu-
lapu Fillet, 44
Norwegian Salmon in
Cream Ta rragon
Sauce, 42
Osso Buco d' Agnell o, 48
Paell a Valenciana, 51
Pan Roasted Grouper
with Sweet Pea Puree
and Black Bean
Chorizo Sauce, 43
PancH Palabok, 36
Pasta Casserole, 36
Pas t a Puttanesca a la
Cl-tamba,37
1- '>lel with Aligue Sauce,
39
Pasta with Cream Bacon
Sauce, 38
Pastitsio (Baked
Macaroni with
Ground Meat), 38
Pinakbet with Bagnel, 46
Pinoy Confetti Rice, 51
Pork Parmigiana, 25
Rainbow Fish Salad, 45
Roas t Chicken Stuffed
wit h Sticky Rice, 32
Roast Duckl i ng wit h
Caramelized
Pi neapples, 34
Roast Pork Loin with
Mango Pineapple
Sauce, 24
Roast Stuffed Tenderloin
(with pota to LInd
pumpkin pancakes), 22
Roast Turkey, 27
Roasted Chicken, 32
Roasted Ch icke n with
Mango Gl aze, 32
Rosemary Rack of Lamb,
49
Shrimp Sate with Dip, 44
Simple Sisig with a
Crunch,24
Sliced Tanguingue with
Black Bean Sauce, 42
Snow Peas and Chicken
Liver with Quail Eggs,
47
Spaghet ti with Four
Cheeses, 39
Spicy Chi cken Wings, 29
Steamed Lobster, 42
Unagi Pasta, 37
Weekend Adobo, 21
Maja Blanca, 58
Mango Bru.1ee, 66
Mango Gelatin, 56
Mango Kani Salad, 17
Menudo,25
Meringue Cups, 69
Midnight Dream, 65
Mini Cocktail Kabobs, 16
Miso-Marinated Lapu-Iapu
Fillet, 44
Mocha Cheese Pie, 60
N
Nilubi,60
No Bake Orange
Cheesecake, 71
Norwegian Salmon in
Cream Tarragon Sauce, 42
Nut and Chocolate Cups, 54
o
Octopus Sal ad, 13
Okay, 13
Orange Yoghurt Sherbet, 79
Oriental Mocha Frappucino,
80
Ossa Buco d' Agnello, 48
p
Paella Valenciana, 51
Pan Fried Mussels, 12
Pan Roasted Grouper with
Sweet Pea Pu ree and
Black Bean Chorizo
Sauce, 43
Pancit Palabok, 36
Pandan Crepes, 68
Pasta Casserole, 36
Pasta Puttanesca a la
Chamba,37
Pasta wi th Ali gue Sauce, 39
Pasta with Cr eam Bacon
Sauce, 38
Pastitsio (Baked Macaroni
with Ground Meat), 38
Peach Sunset, 81
Phyilo Pastry Cups, 68
PHi.a Colada, 80
Pinakbet with Bagnet, 46
Pinoy Confetti, 51
Plantain in Crepe Cup, 61
Poached Guava wit h
Strawberry Sauce, 54
Pork Pa rmigiana, 25
Pumpkin Soup, 8
R
Radish Chutney and Mint,
9
Rainbow Fish Salad, 45
Rainbow Fruits, 73
Rainbow Stuffed Crabs, 14
Roast Chicken Stuffed with
Sticky Rice, 32
Roast Duckling with
Caramelized Pineapples,
3'
Roast Pork Loin with
Mango Pineapple Sauce,
24
Roast Stuffed Tenderloin
(with potato and
pumpkin pancake), 22
Roast Turkey, 27
Roasted Chicken, 32
Roasted Ch icken with
Mango Glaze, 32
Roasted Nuts with
Rosemary, 17
Rosemary Rack of Lamb, 49
Rum Butter Cake, 76
5
Sangria Punch, 80
Seafoods in Wanton Case,
13
Seven Layer Toffee Crunch
Cake, 62
Shrimp Hush Puppies, 12
Shrimp Sate with Dip, 44
Simple Sisig with a Crunch,
24
Sliced Tanguingue with
Black Bean Sauce, 42
Snow Peas and Chicken
Liver wi th Quail Eggs, 47
SOUPS AND STARTERS
Bachoy,7
Buttered Spinach, 12
California Chowder, 8
Cheese and Mushroom
Terrine,19
Cheesy Spoon Bread, 11
ChineSe-Steamed Egg. 14
Crab Cakes, 16
Ensaladang Tahong, 9
Fish and Vegetable Soup,
8
Fisherman's Soup, 8
French Onion Soup, 10
Fried Zucchini Coins and
Eggplant Slices, 15
Garlic Pan de Sal, 11
Garlicky"BilKed Potatoes,
17
Hot and Sour Soup, 8
Hot Herbed Loaf, 11
Kila,.ving Pusit, 12
Kinilaw na Bangus, 12
Maca roni and Cheese
Soup, 7
Mango Kani Salad, 17
Mini Cocktail Kabobs, 16
Octopus Salad, 13
Okoy, 13
Pan Fried Mussels, 12
Pumpkin Soup, 8
Radi sh Chutney and
Mint, 9
Rainbow Stuffed Crabs,
14
Roasted Nuts wi th
Rosemary, 17
Seafoods in Wonton
Case, 13
Shrimp Hush Puppies, 12
Tangui ngue and Potato
Terrine,20
TZatsiki, 15
Vegetable Terrine, 18
Vegetable-Sausage Stew,
10
Sour Cream Coffee Cake, 73
Spaghetti with Four
Cheeses, 39
Spicy Chicken Wings, 29
Steamed Lobster, 42 .
T
Ta nguingue and Potato
Terrine, 19
Three-Nuts Tart, 57
TZatsiki, 13
u
Ube Roll, 36
Unagi Pasta, 37
V
Vegetable Terrine, 19
Vegetable-Sausage Stew, 10
Vietnamese Iced Coffee, 79
w
Weekend Adobo, 21
ABS-CBN Publishing is pleased to present this special collection
of recipes from the pages of FOOD Magazine. As the Philippines'
largest selling cu],inary magazine, FOOD has won accolades and
acclaim from readers, critics and advertisers. In 2003, it was named
Most Outstanding Culinary Magazine by the Consumers Union of
the Philippines. Its Best of FOOD Magazine Cookbook, released in 2001,
was given the National Book Award by the Manila Critics' Circle and
was one of the top ten bestsellers in Manila in 2002. And since its first
publication in 1995, FOOD's circu1ation has grown tremendously, now
reaching not just all major cities in the Philippines but also Europe,
North America, Southeast Asia and Australia.
In this cookbook, the editors of FOOD put together some of the
best recipes from the 2001-2002 issues. The reopes range from soups
and starters, to main courses and side dishes, to snacks, drinks and
desserts. From these pages, you can learn how to brew a comforting
bowl of bachoy or the exotic hot and sour soup. Treat yourself to
authentic Spanish paella, the way it is cooked by the people of Valencia,
or make a batch of weekend adabo for your next out of town sortie. If
sweets are your passion, you can whip up a no-bake orange cherry
cheesecake or a marvelous Seven-LayerToffee Crunch Cake. All these,
and more, you will find in this special recipe collection from FOOD.
And since all these recipes have been kitchen-tested, you can cook or
bake with the assurance that the results will be luscious and delectable.
If you loved Tile Best afFOOD and Step-by-Step cookbooks, you' ll
just as easily fall in love with this coUection. After all, it's from FOOD,
the most trusted culinary magazine in the Philippines today.
I'B\ ADS
" I ~ CDN
PUBLISHING, INC.
III

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