tag:blogger.com,1999:blog-11449121586255617102024-03-13T12:38:26.940-07:00recipesryanjay925http://www.blogger.com/profile/12719690693796085797noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1144912158625561710.post-31963618797163140012011-05-05T02:53:00.001-07:002011-05-05T02:53:54.728-07:00FILIPINO RECIPES<div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Adobo Sauce<o:p></o:p></span></b></em></div><div class="MsoNormal"><em>Ingredients<o:p></o:p></em></div><div class="MsoNormal"><em>3<o:p></o:p></em></div><div class="MsoNormal"><em>3 lg Chipotle peppers<o:p></o:p></em></div><div class="MsoNormal"><em>1<o:p></o:p></em></div><div class="MsoNormal"><em>Dried Pasilla chilis<o:p></o:p></em></div><div class="MsoNormal"><em>1/4<o:p></o:p></em></div><div class="MsoNormal"><em>cup Peanut, or olive oil<o:p></o:p></em></div><div class="MsoNormal"><em>1/4<o:p></o:p></em></div><div class="MsoNormal"><em>cup Distilled white vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>2<o:p></o:p></em></div><div class="MsoNormal"><em>Onions<o:p></o:p></em></div><div class="MsoNormal"><em>2<o:p></o:p></em></div><div class="MsoNormal"><em>cloves Chopped garlic<o:p></o:p></em></div><div class="MsoNormal"><em>1/2<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Dried Oregano<o:p></o:p></em></div><div class="MsoNormal"><em>1/4<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Ground cumin<o:p></o:p></em></div><div class="MsoNormal"><em>1/2<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1.1/2<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Sugar<o:p></o:p></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Preparation<o:p></o:p></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then dra<o:p></o:p></em></div><div class="MsoNormal"><em>in 3/4 of the water, and add all the other ingredients, save for the oil, vinega<o:p></o:p></em></div><div class="MsoNormal"><em>r and sugar. Puree with a hand blender and pour the the mix into a saucepan and<o:p></o:p></em></div><div class="MsoNormal"><em>stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil,<o:p></o:p></em></div><div class="MsoNormal"><em>then reduce heat and simmer until the mixture achieves the desired consistency.<o:p></o:p></em></div><div class="MsoNormal"><em>Servings: 4<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Fish Tinola<o:p></o:p></span></b></em></div><div class="MsoNormal"><em>Ingredients<o:p></o:p></em></div><div class="MsoNormal"><em>1<o:p></o:p></em></div><div class="MsoNormal"><em>lb Fresh cleaned fish<o:p></o:p></em></div><div class="MsoNormal"><em>5<o:p></o:p></em></div><div class="MsoNormal"><em>cups Water<o:p></o:p></em></div><div class="MsoNormal"><em>1<o:p></o:p></em></div><div class="MsoNormal"><em>Piece of crushed ginger<o:p></o:p></em></div><div class="MsoNormal"><em>2<o:p></o:p></em></div><div class="MsoNormal"><em>Sliced tomatoes<o:p></o:p></em></div><div class="MsoNormal"><em>3<o:p></o:p></em></div><div class="MsoNormal"><em>Green peppers<o:p></o:p></em></div><div class="MsoNormal"><em>3<o:p></o:p></em></div><div class="MsoNormal"><em>Chopped green onions<o:p></o:p></em></div><div class="MsoNormal"><em>1<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Salt<o:p></o:p></em></div><div class="MsoNormal"><em>1<o:p></o:p></em></div><div class="MsoNormal"><em>tsp Freshly ground pepper<o:p></o:p></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Preparation<o:p></o:p></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>Slice the fish into small pieces, drop into soup pot filled with boiling water,<o:p></o:p></em></div><div class="MsoNormal"><em>add tomatoes and ginger, leave for 10 minutes, then add the green peppers, onion<o:p></o:p></em></div><div class="MsoNormal"><em>s, and salt & pepper.<o:p></o:p></em></div><div class="MsoNormal"><em>Cook for 5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>Servings: 4<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________<o:p></o:p></em></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Chicken Adobo<o:p></o:p></span></b></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></em></div><div class="MsoNormal"><em>1 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup rice vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup water<o:p></o:p></em></div><div class="MsoNormal"><em>1 tablespoon chopped garlic<o:p></o:p></em></div><div class="MsoNormal"><em>2 bay leaves<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 teaspoon ground black pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1 (3-4 lb) roasting chicken, cut up<o:p></o:p></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></em></div><div class="MsoNormal"><em>1Combine all ingredients but the chicken in a pot large enough to hold the chick<o:p></o:p></em></div><div class="MsoNormal"><em>en in one layer, more or less.<o:p></o:p></em></div><div class="MsoNormal"><em>2Bring to a boil over high heat. Add the chicken.<o:p></o:p></em></div><div class="MsoNormal"><em>3Reduce the heat to medium-low and cook, covered for about 30 minutes, turning t<o:p></o:p></em></div><div class="MsoNormal"><em>he chicken once or twice. (I refrigerated the chicken in the liquid for several<o:p></o:p></em></div><div class="MsoNormal"><em>hours after doing this to break up the cooking process).<o:p></o:p></em></div><div class="MsoNormal"><em>4Remove the chicken and dry it gently with paper toils.<o:p></o:p></em></div><div class="MsoNormal"><em>5Boil the sauce over high heat until it is reduced to about 1 cup. Discard bay l<o:p></o:p></em></div><div class="MsoNormal"><em>eaves and keep the sauce warm.<o:p></o:p></em></div><div class="MsoNormal"><em>6Broil the chicken until brown and crisp (3-4 inches from the heat) about 5 minu<o:p></o:p></em></div><div class="MsoNormal"><em>tes per side.<o:p></o:p></em></div><div class="MsoNormal"><em>7Serve the chicken with the sauce.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________<o:p></o:p></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">Philippines Monggo Beans and Pechay (Mung Beans and Bok Choi)<o:p></o:p></span></b></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></em></div><div class="MsoNormal"><em>2 cups mung beans, green cooked<o:p></o:p></em></div><div class="MsoNormal"><em>1 tablespoon gingerroot, chopped small<o:p></o:p></em></div><div class="MsoNormal"><em>3 tomatoes, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 garlic cloves, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 bok choy, whole and fresh<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups vegetarian chicken broth (I use a few teaspoons of Mckays Vegan Chicken s<o:p></o:p></em></div><div class="MsoNormal"><em>easoning mixed with two cups water or you can use reg)<o:p></o:p></em></div><div class="MsoNormal"><em>1 teaspoon canola oil<o:p></o:p></em></div><div class="MsoNormal"><em>salt, to taste<o:p></o:p></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></em></div><div class="MsoNormal"><em>1In a large pan heat oil and add onion, garlic, ginger, and tomatoes. Cook for a<o:p></o:p></em></div><div class="MsoNormal"><em>bout 3 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>2Add the cooked green mung beans and broth. Once it's begun to boil, add the pec<o:p></o:p></em></div><div class="MsoNormal"><em>hay/bok choi and cook unitl it's smooth (between 5 to 10 minutes).<o:p></o:p></em></div><div class="MsoNormal"><em>3Salt to taste. Tastes great served over cooked rice.<o:p></o:p></em></div><div class="MsoNormal"><em>__________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">Authentic Filipino Chicken Adobo</span><o:p></o:p></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 13.0pt; mso-bidi-font-size: 12.0pt;">Chicken Adobo<o:p></o:p></span></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>1 package boneless skinless chicken breast, cut into chunks (or Tofu--see note)<o:p></o:p></em></div><div class="MsoNormal"><em>1 large onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 cloves garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>3 potatoes, chunked<o:p></o:p></em></div><div class="MsoNormal"><em>3 carrots, in thick slices<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup white vinegar (or Filipino, Japanese, or Korean vinegar)<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup sugar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup cooking wine (preferably white)<o:p></o:p></em></div><div class="MsoNormal"><em>1 dash salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaves<o:p></o:p></em></div><div class="MsoNormal"><em>1 dash italian seasoning or oregano<o:p></o:p></em></div><div class="MsoNormal"><em>1 dash orange rind<o:p></o:p></em></div><div class="MsoNormal"><em>cornstarch (2 tbsp mixed w/ water)<o:p></o:p></em></div><div class="MsoNormal"><em>Directions<o:p></o:p></em></div><div class="MsoNormal"><em>1Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note),<o:p></o:p></em></div><div class="MsoNormal"><em>onion, garlic, soy sauce, vinegar, cooking wine, and sugar.<o:p></o:p></em></div><div class="MsoNormal"><em>2Bring it to a boil.<o:p></o:p></em></div><div class="MsoNormal"><em>3Add the spices and simmer 5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>4Add the vegetables and cook until tender.<o:p></o:p></em></div><div class="MsoNormal"><em>5Thicken the sauce with the cornstarch mixture.<o:p></o:p></em></div><div class="MsoNormal"><em>6Serve with steamed rice.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">Pinoy Crispy Prawn Tempura Recipe</span><o:p></o:p></b></em></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Crispy Prawn Tempura Ingredients:<o:p></o:p></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>500g prawns, shelled, tails intact<o:p></o:p></em></div><div class="MsoNormal"><em>½ tsp sugar<o:p></o:p></em></div><div class="MsoNormal"><em>½ tsp pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1 8g. MAGGI Magic Sarap<o:p></o:p></em></div><div class="MsoNormal"><em>For the Batter:<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup flour, sifted<o:p></o:p></em></div><div class="MsoNormal"><em>2 tsp baking powder<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>¼ cup water<o:p></o:p></em></div><div class="MsoNormal"><em>crushed NESTLÉ Cornflakes<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap for at least 15 minute<o:p></o:p></em></div><div class="MsoNormal"><em>s.<o:p></o:p></em></div><div class="MsoNormal"><em>Prepare batter by mixing flour and baking powder.<o:p></o:p></em></div><div class="MsoNormal"><em>Make a well in the center of the mixture and pour in oil gradually. Gradually ad<o:p></o:p></em></div><div class="MsoNormal"><em>d water and mix to a smooth batter.<o:p></o:p></em></div><div class="MsoNormal"><em>Heat cooking oil for frying.<o:p></o:p></em></div><div class="MsoNormal"><em>Dip prepared prawns in batter and coat well with crushed NESTLÉ Cornflakes.<o:p></o:p></em></div><div class="MsoNormal"><em>Deep-fry until golden brown.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve with MAGGI Chilli Sauce on the side.<o:p></o:p></em></div><div class="MsoNormal"><em>PinoyRecipe.net Tips:<o:p></o:p></em></div><div class="MsoNormal"><em>NESTLÉ CORN FLAKES may also be used as breadcrumbs. The trick is to remember F.E.B<o:p></o:p></em></div><div class="MsoNormal"><em>. meaning to dip the meat in F-lour, E-gg, then B-readcrumbs<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Pork Steak / Beef Steak Filipino Style Recipe (Bistek Tagalog)<o:p></o:p></span></b></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>Estimated time to prepare and cook: 50 minutes<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>3/4 kilo tender pork or beef steaks, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 tablespoon kalamansi or lemon juice<o:p></o:p></em></div><div class="MsoNormal"><em>5 tablespoons soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 cloves of garlic<o:p></o:p></em></div><div class="MsoNormal"><em>1 small piece ginger, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 teaspoon ground black pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup onions, sliced in rings<o:p></o:p></em></div><div class="MsoNormal"><em>4 tablespoons cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Pork / Beef Steak Cooking Instructions:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy<o:p></o:p></em></div><div class="MsoNormal"><em>sauce and pepper for 30 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow<o:p></o:p></em></div><div class="MsoNormal"><em>until done.<o:p></o:p></em></div><div class="MsoNormal"><em>Increase heat for a minute or two to brown steaks.<o:p></o:p></em></div><div class="MsoNormal"><em>Add the sliced onions and continue to cook for another minute.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve on a platter including the oil and sauce.<o:p></o:p></em></div><div class="MsoNormal"><em>Best served with hot plain rice.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________<o:p></o:p></em></div><div class="MsoNormal"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">Beef Mechado<o:p></o:p></span></b></em></div><div class="MsoNormal"><em>Estimated cooking time: 1 hour<o:p></o:p></em></div><div class="MsoNormal"><em><b style="mso-bidi-font-weight: normal;">Mechado Ingredients</b>:<o:p></o:p></em></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><em>1 kilo of beef cut into chunks<o:p></o:p></em></div><div class="MsoNormal"><em>1/8 kilo of pork fat cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>4 onions, peeled and quartered<o:p></o:p></em></div><div class="MsoNormal"><em>5 medium potatoes, quartered (optional: fried)<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium sized carrot, sliced in 1/2? sections<o:p></o:p></em></div><div class="MsoNormal"><em>2 red bell pepper, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups beef stock or 2 bouillon cubes dissolved in water<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaves (laurel leaves)<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 -cup vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups tomato sauce or 1/2 cup tomato paste<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>salt & pepper to taste<o:p></o:p></em></div><div class="MsoNormal"><em>Mechado Cooking Instructions:<o:p></o:p></em></div><div class="MsoNormal"><em>Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)<o:p></o:p></em></div><div class="MsoNormal"><em>In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay le<o:p></o:p></em></div><div class="MsoNormal"><em>aves and beef stock. Bring to a boil and simmer until the beef is almost tender<o:p></o:p></em></div><div class="MsoNormal"><em>Add the vinegar and let boil for a minute or two<o:p></o:p></em></div><div class="MsoNormal"><em>Add the potatoes, onions, carrot, and bell pepper<o:p></o:p></em></div><div class="MsoNormal"><em>Let simmer until potatoes and carrots are cooked - occasionally stir to thicken<o:p></o:p></em></div><div class="MsoNormal"><em>sauce<o:p></o:p></em></div><div class="MsoNormal"><em>Serve hot with white rice<o:p></o:p></em></div><div class="MsoNormal"><em>Beef Mechado Cooking Tips:<o:p></o:p></em></div><div class="MsoNormal"><em>Pressure cook the beef with the beef stock for faster cooking time.<o:p></o:p></em></div><div class="MsoNormal"><em>Fry the potatoes before adding to the casserole.<o:p></o:p></em></div><div class="MsoNormal"><em>Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost don<o:p></o:p></em></div><div class="MsoNormal"><em>e for added flavor.<o:p></o:p></em></div><div class="MsoNormal"><em>__________________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">Sweet and Sour Pork<o:p></o:p></span></b></em></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><em>Estimated cooking time: 45 minutes<o:p></o:p></em></div><div class="MsoNormal"><em>Sweet & Sour Pork Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 kilo pork loin, sliced into pieces<o:p></o:p></em></div><div class="MsoNormal"><em>1 small can pineapple chunks<o:p></o:p></em></div><div class="MsoNormal"><em>1 large onion, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>1 red & 1 green bell peppers, sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>2 tablespoons of soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 tablespoons of peanut oil<o:p></o:p></em></div><div class="MsoNormal"><em>4 tablespoons of cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>3 tablespoons of ketchup<o:p></o:p></em></div><div class="MsoNormal"><em>1 tablespoon of sugar<o:p></o:p></em></div><div class="MsoNormal"><em>1 teaspoon of salt<o:p></o:p></em></div><div class="MsoNormal"><em>3 cloves of minced garlic<o:p></o:p></em></div><div class="MsoNormal"><em>Sweet and Sour Pork Cooking Instructions:<o:p></o:p></em></div><div class="MsoNormal"><em>In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, t<o:p></o:p></em></div><div class="MsoNormal"><em>hen drain (keep the pork stock for later).<o:p></o:p></em></div><div class="MsoNormal"><em>Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornst<o:p></o:p></em></div><div class="MsoNormal"><em>arch mixture.<o:p></o:p></em></div><div class="MsoNormal"><em>Fry the pork in a skillet until golden brown, set aside.<o:p></o:p></em></div><div class="MsoNormal"><em>Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - se<o:p></o:p></em></div><div class="MsoNormal"><em>t aside.<o:p></o:p></em></div><div class="MsoNormal"><em>Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (inclu<o:p></o:p></em></div><div class="MsoNormal"><em>ding the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch.<o:p></o:p></em></div><div class="MsoNormal"><em>Stir until sauce thickens.<o:p></o:p></em></div><div class="MsoNormal"><em>Pour over fried pork then serve with rice.<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)<o:p></o:p></span></b></em></div><div class="MsoNormal"><em>1 1/2 lb Bangus (milkfish) or<o:p></o:p></em></div><div class="MsoNormal"><em>-white fish, dressed<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c Vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c Water<o:p></o:p></em></div><div class="MsoNormal"><em>1 1/2 ts Salt<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 inch ginger, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>2 Pieces hot banana peppers<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c Ampalaya (bitter melon)<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c Eggplant, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated<o:p></o:p></em></div><div class="MsoNormal"><em>skillet. Add all other ingredients, except ampalaya and eggplant, cover<o:p></o:p></em></div><div class="MsoNormal"><em>and bring to a boil. Let simmer about 10 minutes, turning fish once to cook<o:p></o:p></em></div><div class="MsoNormal"><em>evenly.<o:p></o:p></em></div><div class="MsoNormal"><em>2. Transfer to a covered dish and store in the refrigerator to </em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span>age</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> for 2<o:p></o:p></em></div><div class="MsoNormal"><em>days.<o:p></o:p></em></div><div class="MsoNormal"><em>3. Reheat over moderate heat just until heated enough before serving.<o:p></o:p></em></div><div class="MsoNormal"><em>4. Add ampalaya and eggplant during the last five minutes of cooking.<o:p></o:p></em></div><div class="MsoNormal"><em>Preparation time: 10 minutes Aging time: 1-2 days Serves: 4<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________________<o:p></o:p></em></div><div align="center" class="MsoNormal" style="text-align: center;"><em><b style="mso-bidi-font-weight: normal;"><span style="font-size: 15.0pt; mso-bidi-font-size: 12.0pt;">KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)</span><o:p></o:p></b></em></div><div class="MsoNormal"><em>Recipe By :<o:p></o:p></em></div><div class="MsoNormal"><em>Serving Size : 4 Preparation Time :0:00<o:p></o:p></em></div><div class="MsoNormal"><em>Categories : Beef Filipino<o:p></o:p></em></div><div class="MsoNormal"><em>2 1/2 lb Pork hocks or oxtail,<o:p></o:p></em></div><div class="MsoNormal"><em>-cut into 2? lengths<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 lb Stewing beef (optional<o:p></o:p></em></div><div class="MsoNormal"><em>-to make a meatier dish)<o:p></o:p></em></div><div class="MsoNormal"><em>1 1/2 ts Salt<o:p></o:p></em></div><div class="MsoNormal"><em>2 tb Cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>2 Cloves garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 md Onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c Achute water (optional)<o:p></o:p></em></div><div class="MsoNormal"><em>3 tb Peanut butter<o:p></o:p></em></div><div class="MsoNormal"><em>2 tb Toasted powdered rice or<o:p></o:p></em></div><div class="MsoNormal"><em>-Mochiko (optional)<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 lb Green beans<o:p></o:p></em></div><div class="MsoNormal"><em>1 md Eggplant, cut into 8 pieces<o:p></o:p></em></div><div class="MsoNormal"><em>1. Place hocks or oxtail pieces in a large pot. Add enough water to<o:p></o:p></em></div><div class="MsoNormal"><em>cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until<o:p></o:p></em></div><div class="MsoNormal"><em>tender.<o:p></o:p></em></div><div class="MsoNormal"><em>2. If using achute water, soak 1 tablespoon of achute seeds in water for<o:p></o:p></em></div><div class="MsoNormal"><em>30 minutes. Squeeze seeds between your thumb and finger tips until the<o:p></o:p></em></div><div class="MsoNormal"><em>water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,<o:p></o:p></em></div><div class="MsoNormal"><em>saute achute seeds in oil until oil turns red, discard seeds. Use oil for<o:p></o:p></em></div><div class="MsoNormal"><em>sauteing rest of ingredients.<o:p></o:p></em></div><div class="MsoNormal"><em>3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups of the broth. (Save the rest of the broth for other uses.) Add salt<o:p></o:p></em></div><div class="MsoNormal"><em>and achute water. Simmer for 15 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>4. Stir in peanut butter and toasted rice powder, bring back to simmer<o:p></o:p></em></div><div class="MsoNormal"><em>cook, stirring for 5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>5. Add green beans and eggplant. Cook 10 minutes or until vegetables are<o:p></o:p></em></div><div class="MsoNormal"><em>tender, stirring occasionally. Correct the seasonings.<o:p></o:p></em></div><div class="MsoNormal"><em>6. Serve with hot rice and bagoong, plain or sauteed.<o:p></o:p></em></div><div class="MsoNormal"><em>Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6<o:p></o:p></em></div><div class="MsoNormal"><em>Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny<o:p></o:p></em></div><div class="MsoNormal"><em>Rothstein (1/24/94)<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>CHICKEN OR PORK ADOBO<o:p></o:p></em></div><div class="MsoNormal"><em>http://www.recipesource.com<o:p></o:p></em></div><div class="MsoNormal"><em>Serving Size : 6 Preparation Time :0:00<o:p></o:p></em></div><div class="MsoNormal"><em>Categories : Main Dish Filipino<o:p></o:p></em></div><div class="MsoNormal"><em>Amount Measure Ingredient -- Preparation Method<o:p></o:p></em></div><div class="MsoNormal"><em>-------- ------------ --------------------------------<o:p></o:p></em></div><div class="MsoNormal"><em>3 lb Chicken thighs or pork butt<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c Vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c Soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 Garlic cloves -- crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 ts Salt<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 ts Peppercorns -- crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 Bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>If using pork, cut pork into 1 1/2-inch pieces. In a large sauce<o:p></o:p></em></div><div class="MsoNormal"><em>pot, combine all ingredients. Cover and let stand for 1 to 3<o:p></o:p></em></div><div class="MsoNormal"><em>hours. Bring to a boil; lower heat and simmer for 30 minutes (45<o:p></o:p></em></div><div class="MsoNormal"><em>minutes for pork). Uncover and simmer 15 more minutes or until<o:p></o:p></em></div><div class="MsoNormal"><em>liquid evaporates and chicken or pork is lightly browned. Makes<o:p></o:p></em></div><div class="MsoNormal"><em>6 servings.<o:p></o:p></em></div><div class="MsoNormal"><em>(APRIL 1995)<o:p></o:p></em></div><div class="MsoNormal"><em>Reprinted with permission from:<o:p></o:p></em></div><div class="MsoNormal"><em>The Electric Kitchen & Hawaiian Electric Company, Inc.<o:p></o:p></em></div><div class="MsoNormal"><em>[Meal-Master compatible format by Karen Mintzias]<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>http://www.recipesource.com<o:p></o:p></em></div><div class="MsoNormal"><em>Title: LECHE FLAN<o:p></o:p></em></div><div class="MsoNormal"><em>Categories: Cheese/eggs, Phillipines, Archived<o:p></o:p></em></div><div class="MsoNormal"><em>Yield: 1 Servings<o:p></o:p></em></div><div class="MsoNormal"><em>12 ea Egg yolks<o:p></o:p></em></div><div class="MsoNormal"><em>1 ea Evaporated milk<o:p></o:p></em></div><div class="MsoNormal"><em>1 cn Condensed milk, sweeten<o:p></o:p></em></div><div class="MsoNormal"><em>Brown sugar for a syrup<o:p></o:p></em></div><div class="MsoNormal"><em>Mix eggs and milks together, make a syurp of the sugar<o:p></o:p></em></div><div class="MsoNormal"><em>and hot water in a flan pan add egg mixture and steam<o:p></o:p></em></div><div class="MsoNormal"><em>in wok for 30-40 min. cool and invert on plate, Leche<o:p></o:p></em></div><div class="MsoNormal"><em>flan<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>http://www.recipezaar.com<o:p></o:p></em></div><div class="MsoNormal"><em>Visayan Pork Stew (Humba)<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients<o:p></o:p></em></div><div class="MsoNormal"><em>2 lbs pork butt, cubed (combination of lean meat and fat)<o:p></o:p></em></div><div class="MsoNormal"><em>3 cups of sweetened pineapple juice<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup light soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup white vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 teaspoon oregano<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup brown sugar<o:p></o:p></em></div><div class="MsoNormal"><em>2 pieces bay leaves<o:p></o:p></em></div><div class="MsoNormal"><em>4 tablespoons soybean paste<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup of ground peanuts<o:p></o:p></em></div><div class="MsoNormal"><em>1 tablespoon oil<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>Directions<o:p></o:p></em></div><div class="MsoNormal"><em>1In a large pot or casserole, sautee garlic and onion, add the pork cubes and br<o:p></o:p></em></div><div class="MsoNormal"><em>own on all sides. Brown in batches if necessary.<o:p></o:p></em></div><div class="MsoNormal"><em>2Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>, garlic, oregano, salt & pepper,sugar & bay leaf.<o:p></o:p></em></div><div class="MsoNormal"><em>3Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Ke<o:p></o:p></em></div><div class="MsoNormal"><em>ep adding liquids (water, stock or pineapple juice) if necessary.<o:p></o:p></em></div><div class="MsoNormal"><em>4Add in soybean paste and ground nuts and cook until sauce thickens.<o:p></o:p></em></div><div class="MsoNormal"><em>5Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>http://www.filipinofoodrecipes.net<o:p></o:p></em></div><div class="MsoNormal"><em>Ginataang Kalabasa Recipe<o:p></o:p></em></div><div class="MsoNormal"><em>(Squash Cooked in Coconut Milk)<o:p></o:p></em></div><div class="MsoNormal"><em>Estimated cooking & preparation time: 1 hour<o:p></o:p></em></div><div class="MsoNormal"><em>1 kilo squash, cut into cubes (1"x1")<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 kilo shrimp, shelled and deveined<o:p></o:p></em></div><div class="MsoNormal"><em>3 pieces tomatoes, diced<o:p></o:p></em></div><div class="MsoNormal"><em>2 onions, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>2 tablespoons of ginger root, crushed and minced<o:p></o:p></em></div><div class="MsoNormal"><em>4 tablespoons of cooking or olive oil<o:p></o:p></em></div><div class="MsoNormal"><em>2 pieces long chilli peppers<o:p></o:p></em></div><div class="MsoNormal"><em>2 tablespoons of shrimp paste (bagoong)<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups coconut milk<o:p></o:p></em></div><div class="MsoNormal"><em>1 cups coconut cream (katang gata)<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups chicken stock<o:p></o:p></em></div><div class="MsoNormal"><em>2 tablespoons of fish sauce (patis)<o:p></o:p></em></div><div class="MsoNormal"><em>Ginataang Kalabasa Cooking Instructions:<o:p></o:p></em></div><div class="MsoNormal"><em>On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, co<o:p></o:p></em></div><div class="MsoNormal"><em>ok until onions become translucent.<o:p></o:p></em></div><div class="MsoNormal"><em>Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let<o:p></o:p></em></div><div class="MsoNormal"><em>boil then simmer for 10 to 15 minutes or until the liquid has reduced and the sq<o:p></o:p></em></div><div class="MsoNormal"><em>uash becomes tender.<o:p></o:p></em></div><div class="MsoNormal"><em>Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boi<o:p></o:p></em></div><div class="MsoNormal"><em>l and simmer for a few more minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve hot with plain rice.<o:p></o:p></em></div><div class="MsoNormal"><em>Ginataang Kalabasa Cooking Tip:<o:p></o:p></em></div><div class="MsoNormal"><em>This ginataan recipe can be used on any vegetable, combination of vegetables, fi<o:p></o:p></em></div><div class="MsoNormal"><em>sh or meat.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>http://www2.kitchenomics.com<o:p></o:p></em></div><div class="MsoNormal"><em>ADOBONG GULAY AT KARNE<o:p></o:p></em></div><div class="MsoNormal"><em>YOU WILL NEED<o:p></o:p></em></div><div class="MsoNormal"><em>4 cloves garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>150 g pork pigue, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc pork bouillon cube<o:p></o:p></em></div><div class="MsoNormal"><em>2-1/2 tbsp tausi<o:p></o:p></em></div><div class="MsoNormal"><em>6 pc peppercorn, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 bunch (200 g) sitaw, cut 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> long<o:p></o:p></em></div><div class="MsoNormal"><em>300 g eggplant, sliced diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 can (140 g) DEL MONTE Original Style Tomato Sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 tbsp DEL MONTE Red Cane Vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>2 bunches (300 g) kangkong, cut 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> long<o:p></o:p></em></div><div class="MsoNormal"><em>HERE'S HOW<o:p></o:p></em></div><div class="MsoNormal"><em>1 SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbs<o:p></o:p></em></div><div class="MsoNormal"><em>p soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>2 ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over<o:p></o:p></em></div><div class="MsoNormal"><em>low heat for 15 minutes. Add kangkong, then simmer until cooked.<o:p></o:p></em></div><div class="MsoNormal"><em>Serves 6<o:p></o:p></em></div><div class="MsoNormal"><em>Excellent source of Vitamin C- helps fight common infection.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>CHICKEN GUISADO<o:p></o:p></em></div><div class="MsoNormal"><em>http://www2.kitchenomics.com<o:p></o:p></em></div><div class="MsoNormal"><em>YOU WILL NEED<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 kg chicken, cut into serving portions<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp calamansi juice<o:p></o:p></em></div><div class="MsoNormal"><em>4 cloves garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium singkamas, cut into cubes<o:p></o:p></em></div><div class="MsoNormal"><em>1 pouch (250 g) DEL MONTE Original Style Tomato Sauce<o:p></o:p></em></div><div class="MsoNormal"><em>100 g chicharo<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium red bell pepper, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>4 stalks green onions, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>HERE'S HOW<o:p></o:p></em></div><div class="MsoNormal"><em>1 MARINATE chicken in 2 tbsp soy sauce, calamansi juice and 1/3 tsp iodized fin<o:p></o:p></em></div><div class="MsoNormal"><em>e salt (or 1 tsp iodized rock salt) for 30 minutes. Fry until brown.<o:p></o:p></em></div><div class="MsoNormal"><em>2 SAUTÉ garlic, onion and singkamas. Add chicken, DEL MONTE Tomato Sauce and 1/2<o:p></o:p></em></div><div class="MsoNormal"><em>cup water. Season with 1 tsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodi<o:p></o:p></em></div><div class="MsoNormal"><em>zed rock salt )and 1/4 tsp pepper. Simmer until meat is tender.<o:p></o:p></em></div><div class="MsoNormal"><em>3 ADD chicharo and bell peppers. Simmer until vegetables are cooked.<o:p></o:p></em></div><div class="MsoNormal"><em>Serves 6<o:p></o:p></em></div><div class="MsoNormal"><em>High in Vitamin C </em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> helps fight common infection.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>ORIENTAL LAPU-LAPU<o:p></o:p></em></div><div class="MsoNormal"><em>http://www2.kitchenomics.com<o:p></o:p></em></div><div class="MsoNormal"><em>YOU WILL NEED<o:p></o:p></em></div><div class="MsoNormal"><em>3/4 kg lapu-lapu fillets, cut into cubes<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp flour<o:p></o:p></em></div><div class="MsoNormal"><em>4 cloves garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>100 g Baguio beans, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium red bell pepper, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1-1/2 cups toge (monggo sprouts)<o:p></o:p></em></div><div class="MsoNormal"><em>1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp flour, dissolved in remaining pineapple syrup<o:p></o:p></em></div><div class="MsoNormal"><em>MARINADE<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp pineapple syrup<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 tsp iodized rock salt<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 tsp pepper<o:p></o:p></em></div><div class="MsoNormal"><em>HERE'S HOW<o:p></o:p></em></div><div class="MsoNormal"><em>1 MARINATE fish for 30 minutes. Coat with flour, then fry until golden brown. S<o:p></o:p></em></div><div class="MsoNormal"><em>et aside.<o:p></o:p></em></div><div class="MsoNormal"><em>2 SAUTÉ garlic, Baguio beans and bell pepper in oil. Add 3/4 - 1 cup water, pinea<o:p></o:p></em></div><div class="MsoNormal"><em>pple syrup, toge, salt, sugar and soy sauce to taste. Allow to simmer.<o:p></o:p></em></div><div class="MsoNormal"><em>3 ADD DEL MONTE Fresh Cut Pineapple Tidbits and fish. Simmer once.<o:p></o:p></em></div><div class="MsoNormal"><em>Serves 8<o:p></o:p></em></div><div class="MsoNormal"><em>Rich in Vitamin B12 </em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> prevents anemia.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>ORIENTAL TOFU AND MUSHROOMS<o:p></o:p></em></div><div class="MsoNormal"><em>http://www2.kitchenomics.com<o:p></o:p></em></div><div class="MsoNormal"><em>YOU WILL NEED<o:p></o:p></em></div><div class="MsoNormal"><em>4 cloves garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup tengang daga (mushroom), soaked in water then sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 can (365g) DEL MONTE Spaghetti Meat Sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 squares (350 g) tokwa (or tofu), fried and cut into chunks<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc medium red bell pepper, cut into cubes<o:p></o:p></em></div><div class="MsoNormal"><em>HERE'S HOW<o:p></o:p></em></div><div class="MsoNormal"><em>1 SAUTÉ garlic, onion and tengang daga. Add DEL MONTE Spaghetti Meat Sauce, 1/4 c<o:p></o:p></em></div><div class="MsoNormal"><em>up water, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp<o:p></o:p></em></div><div class="MsoNormal"><em>pepper. Simmer for 5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>2 ADD tokwa and bell pepper. Allow to simmer.<o:p></o:p></em></div><div class="MsoNormal"><em>Serves 5<o:p></o:p></em></div><div class="MsoNormal"><em>Rich in Vitamin C </em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> helps fight common infection.<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Cebuano Paklay<o:p></o:p></em></div><div class="MsoNormal"><em>http://recipes.com.ph<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k. pork liempo<o:p></o:p></em></div><div class="MsoNormal"><em>2 pcs. pork kidney<o:p></o:p></em></div><div class="MsoNormal"><em>1 pork spleen<o:p></o:p></em></div><div class="MsoNormal"><em>1 pork heart<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k. pork liver<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsps. cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>3 cloves garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium onion, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1 MAGGI Pork Broth Cube<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup hot water<o:p></o:p></em></div><div class="MsoNormal"><em>1 1/2 cups unripe pineapple, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups bamboo shoots, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>1 piece each red & green bell pepper, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper to taste<o:p></o:p></em></div><div class="MsoNormal"><em>Instructions<o:p></o:p></em></div><div class="MsoNormal"><em>1. Prepare pork organs for cooking; simmer just until tender. Mince meats and se<o:p></o:p></em></div><div class="MsoNormal"><em>t aside.<o:p></o:p></em></div><div class="MsoNormal"><em>2. Heat cooking oil, saute garlic and onions until limp.<o:p></o:p></em></div><div class="MsoNormal"><em>3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo<o:p></o:p></em></div><div class="MsoNormal"><em>shoots, peppers and seasonings.<o:p></o:p></em></div><div class="MsoNormal"><em>4. Simmer just until flavors are blended and vegetables are crisp-tender, about<o:p></o:p></em></div><div class="MsoNormal"><em>15 min.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Utan ug Buwad<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>3 medium size buwad (dried fish),<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle malunggay leaves, removed from stem<o:p></o:p></em></div><div class="MsoNormal"><em>2 c. kalabasa, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle sitaw, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> length<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. labong, sliced or cut into strip, parboiled<o:p></o:p></em></div><div class="MsoNormal"><em>3 medium size gabi, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle okra, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>3 small size talong, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle alugbati (if available)<o:p></o:p></em></div><div class="MsoNormal"><em>1 small bundle spring onions, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Soak dried fish in water to reduce the saltiness. Drain and fry, wipe off excess<o:p></o:p></em></div><div class="MsoNormal"><em>oil, set aside. Wash thoroughly all vegetables. In a large pot, boil water and<o:p></o:p></em></div><div class="MsoNormal"><em>add gabi, kalabasa and labong, cook until gabi and kalabasa are firm tender. Add<o:p></o:p></em></div><div class="MsoNormal"><em>sitaw, okra and talong continue simmering until just cooked. Add dried fish, se<o:p></o:p></em></div><div class="MsoNormal"><em>ason with salt to taste. Add malunggay, spring onion and alugbati, cook until le<o:p></o:p></em></div><div class="MsoNormal"><em>afy vegetables are just cooked. Serve immediately.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Escabecheng Tangiuge<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 kilo sliced tanguige, about 4 slices a kilo<o:p></o:p></em></div><div class="MsoNormal"><em>2 thumb size ginger, cut into thin strips<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size carrot, sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size bell pepper, julienne<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalk leeks, chopped diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Wash sliced tanguige and drain. Season with salt. Fry sliced tanguige in a fryin<o:p></o:p></em></div><div class="MsoNormal"><em>g pan until golden brown on both sides, Drain on paper towels. Keep aside. I a s<o:p></o:p></em></div><div class="MsoNormal"><em>auce pan sutee garlic, ginger and onions. Add in add in soy sauce, vinegar and 1<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cups of water let boil and simmer for 3-5 minutes, do not stir. Add in suga<o:p></o:p></em></div><div class="MsoNormal"><em>r and carrots simmer for another 2-3 minutes, Thicken sauce with cornstarch diss<o:p></o:p></em></div><div class="MsoNormal"><em>olve in 1/2 cup of water. Correct seasoning with salt and sugar. Add in the rest<o:p></o:p></em></div><div class="MsoNormal"><em>of vegetables, cook for another half a minute. In a big platter put fried tangu<o:p></o:p></em></div><div class="MsoNormal"><em>ige and pour sauce over the fried fish. Serve immediately.<o:p></o:p></em></div><div class="MsoNormal"><em>__________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Bistek Stir Fry<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. lean beef, thinly sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>4 small size onion, sliced into rings<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. black pepper, coarsely ground<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 tbsp. lemon juice<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 tsp. sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate beef in soy sauce, lemon juice, sugar, cornstarch and a dash of salt an<o:p></o:p></em></div><div class="MsoNormal"><em>d pepper for 10-15 minutes. In a wok, heat 2-3 tablespoon of cooking oil quickly<o:p></o:p></em></div><div class="MsoNormal"><em>stir fry onion rings until translucent, remove from wok and set aside. On same<o:p></o:p></em></div><div class="MsoNormal"><em>wok at high heat stir fry beef in batches for 3-5 minutes or until color change<o:p></o:p></em></div><div class="MsoNormal"><em>to brown and start to sizzle. When last batch is done return all the stir fried<o:p></o:p></em></div><div class="MsoNormal"><em>beef. Correct seasoning if required. Add in stir fried onion and stir cook for a<o:p></o:p></em></div><div class="MsoNormal"><em>nother minute. Serve hot with fried rice and egg.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Chicken Afritada<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken, cut into serving pieces with the bones intact<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>2 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>4 potatoes, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>2 red and green bell pepper, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot cut same size as potato<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. tomato sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>3 pc. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a bowl marinate chicken with salt and pepper for 10-20 minutes before cooking<o:p></o:p></em></div><div class="MsoNormal"><em>. In a sauce pan stir fry chicken for 3-5 minutes or until color turn to golden<o:p></o:p></em></div><div class="MsoNormal"><em>brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and chick<o:p></o:p></em></div><div class="MsoNormal"><em>en, stir fry for 2-3 minutes, Add patis and stir fry for 1-2 minutes. Pour in 3<o:p></o:p></em></div><div class="MsoNormal"><em>c. of water and tomato sauce, simmer for 10-15 minutes. Add in potatoes and carr<o:p></o:p></em></div><div class="MsoNormal"><em>ot, simmer for another 5-10 minutes or until chicken and vegetables are cooked a<o:p></o:p></em></div><div class="MsoNormal"><em>nd tender. Add bell pepper, season with salt and pepper, thicken sauce with corn<o:p></o:p></em></div><div class="MsoNormal"><em>starch dissolve in 1/4 c. of water, cook for another 2-3 minutes. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Bam-e, Pansit Bisaya<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. sotanghon noodles, soaked<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. canton noodles<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k. pork<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup pork liver<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc. chicken breast<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup shrimp, shelled and de-veined<o:p></o:p></em></div><div class="MsoNormal"><em>2 pcs. bay leaves<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc. Chinese chorizo, sliced crosswise<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 small cabbage, shredded<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, cut into thin strips<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. green beans, sliced diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup tengang daga (black ear fungus)<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalks wansoy, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3-4 stalks spring onions, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>black pepper<o:p></o:p></em></div><div class="MsoNormal"><em>kalamansi<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking Procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onio<o:p></o:p></em></div><div class="MsoNormal"><em>n and peppercorns until tender. Remove pork, pork liver and chicken from sauce p<o:p></o:p></em></div><div class="MsoNormal"><em>an drain and let cool, set aside stock. Cut pork, pork liver into strips and shr<o:p></o:p></em></div><div class="MsoNormal"><em>ed chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain<o:p></o:p></em></div><div class="MsoNormal"><em>, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and<o:p></o:p></em></div><div class="MsoNormal"><em>onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang daga an<o:p></o:p></em></div><div class="MsoNormal"><em>d soy sauce, stir cook for 2-3 minutes. Add 4-6 cups of stock let boil and simme<o:p></o:p></em></div><div class="MsoNormal"><em>r for 2-3 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>Add in sotanghon and canton noodles, stir cook for 10-15 minutes or until noodle<o:p></o:p></em></div><div class="MsoNormal"><em>s are almost cooked, add more soy sauce as necessary and season with black peppe<o:p></o:p></em></div><div class="MsoNormal"><em>r. Add green beans, cabbage, carrots, and wansoy stir cook for 3-5 minutes or ve<o:p></o:p></em></div><div class="MsoNormal"><em>getables are half cooked. Serve in a large platter, garnish with spring onions a<o:p></o:p></em></div><div class="MsoNormal"><em>nd drizzle with kalamansi.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Braised Chicken Feet<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 kilo chicken feet<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup tausi, salted black beans<o:p></o:p></em></div><div class="MsoNormal"><em>3-5 pcs. siling labuyo, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 pcs. chicken bullion cubes<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup oyster sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp. sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Chop off nails and remove outer skin of each chicken feet. Wash thoroughly and d<o:p></o:p></em></div><div class="MsoNormal"><em>rain. Marinate chicken feet in 1/2 cup of soy sauce for 30</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span>40 minutes. In a wok de<o:p></o:p></em></div><div class="MsoNormal"><em>ep fry chicken feet until golden brown in batches. Drain excess oil and soak fri<o:p></o:p></em></div><div class="MsoNormal"><em>ed chicken feet in a big bowl of cold water for 30-60 minutes or until they puff<o:p></o:p></em></div><div class="MsoNormal"><em>up. Drain soaked chicken feet in a colander. In same a wok suttee garlic, black<o:p></o:p></em></div><div class="MsoNormal"><em>beans and siling labuyo until fragrant. Add in the chicken feet and stir fry fo<o:p></o:p></em></div><div class="MsoNormal"><em>r 1-2 minutes. Add 1/4 cup soy sauce, oyster sauce and sugar and continue to sti<o:p></o:p></em></div><div class="MsoNormal"><em>r fry for another 1-2 minutes. Add in 4-6 cups of water and chicken bullion cube<o:p></o:p></em></div><div class="MsoNormal"><em>s, bring to a boil and simmer for 30-45 minutes or until chicken feet are tender<o:p></o:p></em></div><div class="MsoNormal"><em>and liquid turns thick and almost dry. Season with salt to taste as necessary.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Adobong Baka, Beef Adobo<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. beef brisket cut into serving pieces<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 pcs. sili<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a frying pan stir fry beef in batches until color changes to golden brown and<o:p></o:p></em></div><div class="MsoNormal"><em>start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vineg<o:p></o:p></em></div><div class="MsoNormal"><em>ar and soy sauce. Add ginger, onion, garlic, peppercorns and bay leaf. Bring to<o:p></o:p></em></div><div class="MsoNormal"><em>a boil and simmer in medium heat for 30-45 minutes or until tender, add water as<o:p></o:p></em></div><div class="MsoNormal"><em>necessary and remove scum that rises. Add in sili, season with salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>to taste and continue to simmer until liquid is reduced to almost dry. Serve hot<o:p></o:p></em></div><div class="MsoNormal"><em>with a lot of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Adobong Atay at Balunbalunan ng Manok, Chicken Gizzard and Liver Adobo<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. chicken gizzard<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k chicken liver<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>3-5 pcs. chili pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken li<o:p></o:p></em></div><div class="MsoNormal"><em>ver into serving pieces. Wash thoroughly the chicken gizzard and liver and drain<o:p></o:p></em></div><div class="MsoNormal"><em>keep aside. Put in gizzard first in a sauce pan, pour in 5-6 cups of water, add<o:p></o:p></em></div><div class="MsoNormal"><em>in vinegar, soy sauce, garlic, onion, ginger, pepper corns and bay leaf bring t<o:p></o:p></em></div><div class="MsoNormal"><em>o a boil and simmer in medium heat for 45 minutes to 1 hour or until chicken giz<o:p></o:p></em></div><div class="MsoNormal"><em>zard are tender. Add in the chicken liver and chili, cook for another 5-10 minut<o:p></o:p></em></div><div class="MsoNormal"><em>es or until cooked and sauce thickens to nearly dry, season with salt as if requ<o:p></o:p></em></div><div class="MsoNormal"><em>ired. Serve with a lot of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Chicken Adobo, Adobong Ilocano<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken, cut into serving pieces, bones intact<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 large onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. patis from bagoong or use regular fish sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. sukang Iloco, Ilocos cane vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>or use cider vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a sauce pan sutee garlic, ginger and onion add in chicken and patis, stir coo<o:p></o:p></em></div><div class="MsoNormal"><em>k for 3-5 minutes or until color change and start to sizzle. Add in vinegar, soy<o:p></o:p></em></div><div class="MsoNormal"><em>sauce, bay leaf, peppercorns and 3 cups of water, bring to a boil and simmer in<o:p></o:p></em></div><div class="MsoNormal"><em>low heat for 30-45 minutes or until chicken is cooked and sauce thickens.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Adobong Sitaw<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>2 bundles sitaw, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> length<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/8 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 tsp. pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a wok, stir-fry garlic until it start to turn to golden brown, add onion and<o:p></o:p></em></div><div class="MsoNormal"><em>continue to stir fry until translucent. Pour 1 cup of water and add in pepper, s<o:p></o:p></em></div><div class="MsoNormal"><em>oy sauce and vinegar. Bring to boil and simmer for 5-8 minutes with out stirring<o:p></o:p></em></div><div class="MsoNormal"><em>. Add in sitaw and simmer for another 10-15 minutes or until sitaw is cooked but<o:p></o:p></em></div><div class="MsoNormal"><em>firm. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Adobong Kangkong<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. kangkong, separate the stalks from the leaves<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/8 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 tsp. pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a sauce pan, stir-fry garlic until it start to turn to golden brown, add onio<o:p></o:p></em></div><div class="MsoNormal"><em>n and continue to stir fry until translucent. Pour 1/2 c. of water and add in pe<o:p></o:p></em></div><div class="MsoNormal"><em>pper, soy sauce and vinegar. Bring to boil and simmer for 5-8 minutes with out s<o:p></o:p></em></div><div class="MsoNormal"><em>tirring. Add the kangkong stalks cook for 3-5 minutes before adding the rest of<o:p></o:p></em></div><div class="MsoNormal"><em>the kangkong leaves stir occasionally, cook for another 2-3 minutes. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Paksiw na Pata ng Baboy<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. pork pata<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 pkt. banana blossoms<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>3 tbsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Ask the butcher to saw cut pata crosswise at 1 1/2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> in thickness, Wash pork pata t<o:p></o:p></em></div><div class="MsoNormal"><em>horoughly and drain. Marinate the pork pata in the mixture of vinegar, soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>, and garlic for 30 minutes to 1 hour. In a sauce pan, put the marinated mixture<o:p></o:p></em></div><div class="MsoNormal"><em>add peppercorns, bay leaf and enough water to cover the meat. Bring to a boil a<o:p></o:p></em></div><div class="MsoNormal"><em>nd simmer in low heat for 1-2 hours or until meat is tender and until sauce thic<o:p></o:p></em></div><div class="MsoNormal"><em>kens. Remove all scum that rises to the surface. Watch the liquid level and add<o:p></o:p></em></div><div class="MsoNormal"><em>water if necessary. Pork skin should be soft like gelatin. Add banana blossom, s<o:p></o:p></em></div><div class="MsoNormal"><em>eason with salt and sugar to taste, simmer for another 2-3 minutes. Serve hot<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Adobong Pusit<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. large size pusit<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. pepper corns, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 tbsp. cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>2 stalks tanglad<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>To clean pusit, pull out the head and the innards will come out with it. Keep as<o:p></o:p></em></div><div class="MsoNormal"><em>ide ink sack discard entrails. Remove the teeth and keep aside head and tentacle<o:p></o:p></em></div><div class="MsoNormal"><em>s. Remove the membrane from the body and wash out entrails. Final wash squid and<o:p></o:p></em></div><div class="MsoNormal"><em>drain. Slice body into 1/2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> crosswise. Cut tentacles in proportion to sliced body<o:p></o:p></em></div><div class="MsoNormal"><em>. In a casserole put pusit and the rest of ingredients, add 2-3 cups of water si<o:p></o:p></em></div><div class="MsoNormal"><em>mmer for 20 minutes or more until it is soft but firm and sauce thickens. Season<o:p></o:p></em></div><div class="MsoNormal"><em>with salt. Serve hot with lots of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Pork and Chicken Adobo<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k. chicken, cut into serving pieces, bones intact<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k chicken liver<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. pork cut into serving pieces<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 large onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>3 bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>2 stalk lemon grass<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Put in pork first in a sauce pan, pour in 1/2-1 cup of water vinegar and soy sau<o:p></o:p></em></div><div class="MsoNormal"><em>ce. Add all spice ingredients bring to a boil and simmer in medium heat for 3-5<o:p></o:p></em></div><div class="MsoNormal"><em>minutes. Add in the chicken meat and simmer for another 3-5 minutes, add in chic<o:p></o:p></em></div><div class="MsoNormal"><em>ken liver and continue to simmer for 2-3 minutes or until cooked and sauce thick<o:p></o:p></em></div><div class="MsoNormal"><em>ens.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Tinowang Tanguige<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. tanguige slice (about 3-4 slices)<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>2 medium size tomato, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>2 stalks lemongrass<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle leeks, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> length<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Wash fish and cut in four part each tanguige slice, remove and discard bones, sk<o:p></o:p></em></div><div class="MsoNormal"><em>in and red collored meat. In a pot bring to a boil 8-10 c. of water, add in tang<o:p></o:p></em></div><div class="MsoNormal"><em>lad, ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue<o:p></o:p></em></div><div class="MsoNormal"><em>to simmer for 3-5 minutes. Season with salt to taste Add in leeks and cook for a<o:p></o:p></em></div><div class="MsoNormal"><em>nother 2-3 minutes or until fish are just cooked. Serve hot<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Pinoy Buko Chopsuey<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. buko, meat cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 chicken thigh, boiled cut into piec<o:p></o:p></em></div><div class="MsoNormal"><em>12 pcs. quail egg, boiled<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size sayote, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>12 pcs. young corn, cut diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size cabbage, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. green beans, sliced diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 small red bell pepper, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 small green bell pepper, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 stalk celery, separate leaves, stem sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. sitsaro, stringed<o:p></o:p></em></div><div class="MsoNormal"><em>150 g. pork, boiled, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>2 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. medium size shrimp, shelled<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. oyster sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp. hoisin sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a wok sauté garlic and onion, add pork, chicken and shrimp, stir cook for 3-5 m<o:p></o:p></em></div><div class="MsoNormal"><em>inutes or until shrimps are cooked and pork turns to light brown. Add in patis,<o:p></o:p></em></div><div class="MsoNormal"><em>and pepper, stir cook for another 2-3 minutes. Add 2 to 2 1/2 cup of broth or wa<o:p></o:p></em></div><div class="MsoNormal"><em>ter, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2-3<o:p></o:p></em></div><div class="MsoNormal"><em>minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir co<o:p></o:p></em></div><div class="MsoNormal"><em>ok for 2-3 minutes. Add in sitsaro, cabbage, bell pepper, celery leaves, quail e<o:p></o:p></em></div><div class="MsoNormal"><em>ggs and buko meat, stir cook for 2-3 minutes or until vegetables are cooked but<o:p></o:p></em></div><div class="MsoNormal"><em>firm. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted<o:p></o:p></em></div><div class="MsoNormal"><em>in 1/2 c of water cook for another minute or until sauce thickens. Serve immedi<o:p></o:p></em></div><div class="MsoNormal"><em>ately<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Guinataang Hipon<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. hipon<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle sitaw, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> lengths<o:p></o:p></em></div><div class="MsoNormal"><em>200 g. kalabasa, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>2 c. coconut milk powder<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 red chillies, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle leeks, cut into 1</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> lengths<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Remove head and legs of each shrimp pre-steamed cook with crushed garlic and a d<o:p></o:p></em></div><div class="MsoNormal"><em>ash of salt. In a large pot sauté garlic and ginger. Add coconut milk powder dilut<o:p></o:p></em></div><div class="MsoNormal"><em>ed in 2-3 c. of water, bring it to a boil and simmer for 10-15 minutes or until<o:p></o:p></em></div><div class="MsoNormal"><em>the liquid is reduced by half, stirring occasionally. Add in shrimp, vegetables<o:p></o:p></em></div><div class="MsoNormal"><em>and red chillies, season with salt. Cover and cook for 3-5 minutes or until vege<o:p></o:p></em></div><div class="MsoNormal"><em>tables are just cooked . Add leeks and cook for another 1 minute. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Guinataang Langka, Jackfruit in Coconut Milk<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 kilo sliced unripe langka, jackfruit<o:p></o:p></em></div><div class="MsoNormal"><em>daing na espada cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> square<o:p></o:p></em></div><div class="MsoNormal"><em>2 cup coconut milk, kakang gata<o:p></o:p></em></div><div class="MsoNormal"><em>5-6 cup coconut milk<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>5 pieces green sili<o:p></o:p></em></div><div class="MsoNormal"><em>4-5 siling labuyo, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalks spring onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>coarsely ground pepper<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a large casserole put the sliced jackfruit, siling labuyo, ground pepper and<o:p></o:p></em></div><div class="MsoNormal"><em>garlic, pour in the coconut milk, bring to a boil and simmer for 25-30 minutes a<o:p></o:p></em></div><div class="MsoNormal"><em>t low to medium heat, add in the dried fish, green sili and spring onion. Simmer<o:p></o:p></em></div><div class="MsoNormal"><em>for another 3-5 minutes or until the jackfruit and dried fish are cooked and mo<o:p></o:p></em></div><div class="MsoNormal"><em>st of the liquid has evaporated add in the kakang gata and cook for another 3-5<o:p></o:p></em></div><div class="MsoNormal"><em>minutes, season with salt to taste. Serve with a lot of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Oyster Mushroom and Vegetables Stirfry<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k oyster mushroom<o:p></o:p></em></div><div class="MsoNormal"><em>250 g. shrimp, shelled<o:p></o:p></em></div><div class="MsoNormal"><em>1 stalk celery, separate leaves, stem sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>1 large size red bell pepper, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>12 pcs. young corn, cut diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size sayote, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>150 g. sitsaro, stringed<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a wok, sauté garlic and onion, add shrimp, stir cook for 3-5 minutes or until s<o:p></o:p></em></div><div class="MsoNormal"><em>hrimps are cooked. Add 2-3 c. of broth bring to a boil, add young corn and simme<o:p></o:p></em></div><div class="MsoNormal"><em>r for 2-3 minutes. Add in sayote, carrots and celery stalks and stir cook for 2-<o:p></o:p></em></div><div class="MsoNormal"><em>3 minutes. Add in mushroom, sitsaro, bell pepper and celery leaves stir cook for<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 minutes or until vegetables are just cooked. Season with salt and pepper to<o:p></o:p></em></div><div class="MsoNormal"><em>taste. Thicken sauce with 2 tbsp. of cornstarch diluted in 1/4 c of water, cook<o:p></o:p></em></div><div class="MsoNormal"><em>for another minute or until sauce thickens. Serve immediately.<o:p></o:p></em></div><div class="MsoNormal"><em>____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Beef and Broccoli With Oyster Sauce<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. lean beef, thinly sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size, broccoli, cut into serving pieces, stem thinly sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 big can large button mushroom, cut in half<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. oyster sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp. lemon juice<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>sesame oil<o:p></o:p></em></div><div class="MsoNormal"><em>sugar<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate beef in soy sauce, lemon juice, cornstarch and a dash of salt and peppe<o:p></o:p></em></div><div class="MsoNormal"><em>r for 10-15 minutes. In a wok, heat 2 tbsp. of cooking oil and stir fry beef in<o:p></o:p></em></div><div class="MsoNormal"><em>batches until color change to brown and start to sizzle and set aside. In the sa<o:p></o:p></em></div><div class="MsoNormal"><em>me wok heat 1 tbsp. of cooking oil, sutee garlic and onion. Add in the broccoli<o:p></o:p></em></div><div class="MsoNormal"><em>stems and stir cook for 1-2 minutes then add in the broccoli floret and mushroom<o:p></o:p></em></div><div class="MsoNormal"><em>, stir cook for another 2-3 minutes, add in 1 c. of water, oyster sauce, sugar a<o:p></o:p></em></div><div class="MsoNormal"><em>nd beef. Stir cook for another 3-5 minutes or until sauce thickens, drizzle with<o:p></o:p></em></div><div class="MsoNormal"><em>a few drops of sesame oil. Correct seasoning if required. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>__________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Lechon Manok, Turbo Broiled Chicken<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>1 1/2 kilo whole chicken<o:p></o:p></em></div><div class="MsoNormal"><em>4-6 stalks tanglad, lemon grass, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup kalamansi juice<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. ground pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp salt<o:p></o:p></em></div><div class="MsoNormal"><em>butter<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub<o:p></o:p></em></div><div class="MsoNormal"><em>chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon gr<o:p></o:p></em></div><div class="MsoNormal"><em>ass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1<o:p></o:p></em></div><div class="MsoNormal"><em>to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. S<o:p></o:p></em></div><div class="MsoNormal"><em>erve with lechon sauce or spicy ketchup.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Kalderetang Manok, Chicken Caldereta<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken, cut into serving pieces<o:p></o:p></em></div><div class="MsoNormal"><em>6-8 pcs. regular hotdog, cut diagonally into three<o:p></o:p></em></div><div class="MsoNormal"><em>2 medium size bell pepper, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. pickled relish<o:p></o:p></em></div><div class="MsoNormal"><em>1 small can liver spread<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. paprika powder<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 pcs. siling labuyo,chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1 pkt. kaldereta mix<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 pcs. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate chicken with vinegar, a dash of salt and pepper for 5-10 minutes. Drain<o:p></o:p></em></div><div class="MsoNormal"><em>marinate. In a sauce pan stir fry chicken in batches until color changes to lig<o:p></o:p></em></div><div class="MsoNormal"><em>ht brown, remove from pan and keep aside. In same pan, sauté garlic and onion, ret<o:p></o:p></em></div><div class="MsoNormal"><em>urn chicken and sauté for another 2-3 minutes. Add tomato sauce and liver spread,<o:p></o:p></em></div><div class="MsoNormal"><em>stir cook for 3-5 minutes. Add 3-4 cups of water, crushed pepper corns and bay l<o:p></o:p></em></div><div class="MsoNormal"><em>eaf simmer for 15-20 minutes or until chicken are tender. Add carrots, hotdog, s<o:p></o:p></em></div><div class="MsoNormal"><em>iling labuyo, paprika and kaldereta mix diluted in 1/2 cup of water, simmer for<o:p></o:p></em></div><div class="MsoNormal"><em>another 10 minutes and until sauce thickens. Add bell pepper, season with salt i<o:p></o:p></em></div><div class="MsoNormal"><em>f required and cook for another minute, serve hot with steamed rice.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Chicken Menudo<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. chiken breast and thigh<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. jumbo hotdog, cut into cubes<o:p></o:p></em></div><div class="MsoNormal"><em>1 bell pepper, cut into squares<o:p></o:p></em></div><div class="MsoNormal"><em>1 small can liver spread<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup green peas<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size potato, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup tomato sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup patis<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>2 pcs. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. raisins<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. sugar<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a sauce pan boil chicken in 3 cups of water, simmer until chicken are just te<o:p></o:p></em></div><div class="MsoNormal"><em>nder. Remove from pan drain and let cool, keep aside chicken stock. De-bone and<o:p></o:p></em></div><div class="MsoNormal"><em>cut chicken into cubes, set aside. In same sauce pan sutee garlic, onion and chi<o:p></o:p></em></div><div class="MsoNormal"><em>cken 1-2 minutes. Add patis, soy sauce tomato sauce and bay leaf sutee for anoth<o:p></o:p></em></div><div class="MsoNormal"><em>er 2-3 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>Add in liver spread and 2-3 cup of chicken stock bring to a boil and simmer for<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 minutes. Add in potato, carrot, hotdog and sugar, simmer for another 5-10 mi<o:p></o:p></em></div><div class="MsoNormal"><em>nutes. Season with salt and pepper, thicken sauce with cornstarch dissolve in 1/<o:p></o:p></em></div><div class="MsoNormal"><em>4 cup chicken stock. Add in bell pepper and raisins and cook for another minute.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve with rice.<o:p></o:p></em></div><div class="MsoNormal"><em>________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Chicken Binakol<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 kilo chicken<o:p></o:p></em></div><div class="MsoNormal"><em>fresh buko meat from 1 medium sized buko, choped<o:p></o:p></em></div><div class="MsoNormal"><em>fresh buko water from 1 medium sized buko<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 stalk tanglad stem, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle sili leaves, remove from stem<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. patis<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain<o:p></o:p></em></div><div class="MsoNormal"><em>, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis,<o:p></o:p></em></div><div class="MsoNormal"><em>cook for 2-3 minutes or until meat change to golden brown. Add in tanglad (lemo<o:p></o:p></em></div><div class="MsoNormal"><em>ngrass), peppercorns and 5-6 cups of water and bring to boil, simmer for 10-15 m<o:p></o:p></em></div><div class="MsoNormal"><em>inutes or until chicken are tender. Then add buko meat and water simmer for anot<o:p></o:p></em></div><div class="MsoNormal"><em>her 2-3 minutes. Season with salt to taste, garnish with sili leaves and cook fo<o:p></o:p></em></div><div class="MsoNormal"><em>r another 1 minute. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Tinolang Manok sa Papaya<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken<o:p></o:p></em></div><div class="MsoNormal"><em>2 thumb size ginger, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size papaya, cut into wedges salt<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>3 siling haba<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalk spring onions or dahon ng sili<o:p></o:p></em></div><div class="MsoNormal"><em>1-2 stalk lemongrass<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsps. peppercorns<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>1 tbsp sugar<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain<o:p></o:p></em></div><div class="MsoNormal"><em>, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis,<o:p></o:p></em></div><div class="MsoNormal"><em>cook for 2-3 minutes or until meat change to golden brown. Add in lemongrass, p<o:p></o:p></em></div><div class="MsoNormal"><em>eppercorns and 8-12 cups of water and bring to boil, simmer for 10-15 minutes or<o:p></o:p></em></div><div class="MsoNormal"><em>until chicken are tender. Then add papaya simmer for another 3-5 minutes until<o:p></o:p></em></div><div class="MsoNormal"><em>papaya are cooked. Season with salt and sugar if required, garnish with spring o<o:p></o:p></em></div><div class="MsoNormal"><em>nions and sili and cook for another 1 minute. Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Pinoy Chicken Curry<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 red bell pepper, cut into 1/2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> strips<o:p></o:p></em></div><div class="MsoNormal"><em>2 thumb size ginger, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>2 small size potato, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size carrot, cut into wedges<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalk celery, sliced diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. coconut milk, kakang gata<o:p></o:p></em></div><div class="MsoNormal"><em>3 c. coconut milk<o:p></o:p></em></div><div class="MsoNormal"><em>3 tbsp. curry powder<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 tsp. chilli powder<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Cut chicken into serving pieces with the bones intact. Wash chicken thoroughly,<o:p></o:p></em></div><div class="MsoNormal"><em>drain. In a sauce pan stir fry chicken for 3-5 minutes or until color turn to go<o:p></o:p></em></div><div class="MsoNormal"><em>lden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and<o:p></o:p></em></div><div class="MsoNormal"><em>ginger add chicken, stir cook for 2-3 minutes, Add in patis, curry powder and ch<o:p></o:p></em></div><div class="MsoNormal"><em>illi powder stir cook for 2-3 minutes. Pour in 3 c. of coconut milk, simmer for<o:p></o:p></em></div><div class="MsoNormal"><em>5-10 minutes. Add in potatoes and simmer for 5-10 minutes or until chicken and p<o:p></o:p></em></div><div class="MsoNormal"><em>otatoes are cooked and tender. Add the 1 c. of coconut milk kakang gata and cele<o:p></o:p></em></div><div class="MsoNormal"><em>ry, and cook for another 2-3 minutes. Season with salt and pepper, thicken sauce<o:p></o:p></em></div><div class="MsoNormal"><em>with cornstarch dissolve in 1/2 c. of water, add bell pepper and cook for anoth<o:p></o:p></em></div><div class="MsoNormal"><em>er 1-2 minutes. Serve hot with a lot of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Pininyahang Manok<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. chicken, cut into serving pieces with the bones intact<o:p></o:p></em></div><div class="MsoNormal"><em>1 small tin can sliced pineapple, cut into chunks<o:p></o:p></em></div><div class="MsoNormal"><em>2 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>4 potatoes, quartered<o:p></o:p></em></div><div class="MsoNormal"><em>2 red and green bell pepper, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>1 small tomato, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. evaporated milk<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. seven up<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a bowl marinate chicken with seven up for 20-30 minutes before cooking, and d<o:p></o:p></em></div><div class="MsoNormal"><em>rain. In a sauce pan stir fry chicken for 3-5 minutes or until colour turn to go<o:p></o:p></em></div><div class="MsoNormal"><em>lden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and<o:p></o:p></em></div><div class="MsoNormal"><em>chicken, stir fry for 2-3 misary. Remove pork, chicken and liver from the pot, d<o:p></o:p></em></div><div class="MsoNormal"><em>rain and let cool. Continue simmering the broth in low heat until ready to serve<o:p></o:p></em></div><div class="MsoNormal"><em>, season with salt to taste. Slice the pork, chicken and liver into thin strips<o:p></o:p></em></div><div class="MsoNormal"><em>and set aside. Place noodles in serving bowl and pour strained boiling stock ove<o:p></o:p></em></div><div class="MsoNormal"><em>r the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, sp<o:p></o:p></em></div><div class="MsoNormal"><em>ring onion and fried garlic. Serve immediately<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Kare-Kare (Beef Tripe)<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. beef tripe, cut 1</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span>x2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> rectangle<o:p></o:p></em></div><div class="MsoNormal"><em>3 medium size eggplant, slice diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size banana bud, quartered and cut diagonaly<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle sitaw, cut into 2" long<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle pechay<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2 large size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 packet Mama Sita Kare-kare mix<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>ginisang bagoong alamang<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower<o:p></o:p></em></div><div class="MsoNormal"><em>heat and simmer for 1-2 hours or until tender, add more water as necessary. Rem<o:p></o:p></em></div><div class="MsoNormal"><em>ove all scum that rises to the surface. Remove tripes from casserole let cool, s<o:p></o:p></em></div><div class="MsoNormal"><em>et aside broth. In a sauce pan, sauté garlic and onion. Add in tripe, stir cook fo<o:p></o:p></em></div><div class="MsoNormal"><em>r 3-5 minutes then pour in 3-4 cups of stock and simmer for another 3-5 minutes.<o:p></o:p></em></div><div class="MsoNormal"><em>Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3<o:p></o:p></em></div><div class="MsoNormal"><em>-5 minutes and until sauce thickens, then add all the other vegetables. Cook for<o:p></o:p></em></div><div class="MsoNormal"><em>another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang<o:p></o:p></em></div><div class="MsoNormal"><em>bagoong alamang.<o:p></o:p></em></div><div class="MsoNormal"><em>______________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Beef And Ampalaya With Oysters Sauce<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. lean beef, thinly sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>2 large size, ampalaya, split in halve seaded,<o:p></o:p></em></div><div class="MsoNormal"><em>sliced crosswise and blanch<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. oyster sauce<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cornstarch<o:p></o:p></em></div><div class="MsoNormal"><em>sugar<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Marinate beef in soy sauce, cornstarch and a dash of salt and pepper for 10-15 m<o:p></o:p></em></div><div class="MsoNormal"><em>inutes. In a wok, heat cooking oil and stir fry beef in batches until color chan<o:p></o:p></em></div><div class="MsoNormal"><em>ge to brown and start to sizzle and set aside. In the same wok sutee garlic and<o:p></o:p></em></div><div class="MsoNormal"><em>onion. Add in the ampalaya and stir cook for 1-2 minutes then add in 1/2 c. of w<o:p></o:p></em></div><div class="MsoNormal"><em>ater, oyster sauce, sugar and beef. Stir cook for another 2-3 minutes or until s<o:p></o:p></em></div><div class="MsoNormal"><em>auce thickens. Correct seasoning if required. Serve hot<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Tortang Carne<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 ground pork or beef<o:p></o:p></em></div><div class="MsoNormal"><em>6 pcs. big size egg, beaten<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc. medium size potato, diced<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>vegetable oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a pan, sauté garlic and onion. Add ground meat and stir cook for 2-3 minutes or<o:p></o:p></em></div><div class="MsoNormal"><em>until meat turns to golden brown. Add soy sauce stir fry for 1-2 minutes, add 3<o:p></o:p></em></div><div class="MsoNormal"><em>-4 cups of water let boil and simmer for 3-5 minutes. Add in potatoes simmer for<o:p></o:p></em></div><div class="MsoNormal"><em>another 3-5 minutes until tender and all the liquid has evaporated and start to<o:p></o:p></em></div><div class="MsoNormal"><em>sizzle. Season with salt and pepper. Beat eggs in a large bowl, pour in cooked<o:p></o:p></em></div><div class="MsoNormal"><em>meat and mix thoroughly.<o:p></o:p></em></div><div class="MsoNormal"><em>Heat oil in frying pan, when it start to smoke lower heat to medium low heat and<o:p></o:p></em></div><div class="MsoNormal"><em>pour in omelette mixture, pan fry mixture for 3-5 minutes or until it solidifie<o:p></o:p></em></div><div class="MsoNormal"><em>s, keep covered, then lower heat to low continue cooking covered for another 5-1<o:p></o:p></em></div><div class="MsoNormal"><em>0 minutes for the inner portion of the omelet to be cooked. (Alternate way to co<o:p></o:p></em></div><div class="MsoNormal"><em>oked the inner portion with out burning is to transfer the semi solidified omele<o:p></o:p></em></div><div class="MsoNormal"><em>tte in tempered glassware and continue cooking in the microwave for 2-3 minutes<o:p></o:p></em></div><div class="MsoNormal"><em>at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauce.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Tortang Carne Norte<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>2 pcs. 150g. can purefoods carne norte guisado<o:p></o:p></em></div><div class="MsoNormal"><em>4 pcs. egg, beaten<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>vegetable oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Beat eggs in a large bowl, pour in corned beef and mix thoroughly season with sa<o:p></o:p></em></div><div class="MsoNormal"><em>lt. Heat oil in frying pan, when it start to smoke lower heat to medium low heat<o:p></o:p></em></div><div class="MsoNormal"><em>and pour in omelette mixture, pan fry mixture for 3-5 minutes or until it solid<o:p></o:p></em></div><div class="MsoNormal"><em>ifies, keep covered, then lower heat to low continue cooking covered for another<o:p></o:p></em></div><div class="MsoNormal"><em>5-10 minutes for the inner portion of the omelet to be cooked. (Alternate way t<o:p></o:p></em></div><div class="MsoNormal"><em>o cooked the inner portion with out burning is to transfer the semi solidified o<o:p></o:p></em></div><div class="MsoNormal"><em>melette in tempered glassware and continue cooking in the microwave for 2-3 minu<o:p></o:p></em></div><div class="MsoNormal"><em>tes at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauc<o:p></o:p></em></div><div class="MsoNormal"><em>e.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Guinisang Togue<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 k. togue<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup small size shrimp<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, choped<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size tomato, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size carrot, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> strips<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size bell pepper, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> strips<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>vegetable oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Remove head, peel off shell and tail of each shrimp. Set aside head, shell and t<o:p></o:p></em></div><div class="MsoNormal"><em>ail. Slice each shrimp at the back and remove intestine. Using pestle and mortar<o:p></o:p></em></div><div class="MsoNormal"><em>pound into paste shrimp head, shell and tail. Dilute paste in 1-2 cups of warm<o:p></o:p></em></div><div class="MsoNormal"><em>water. Pass thru a sieve to separate shells from the juice. Set aside shrimp jui<o:p></o:p></em></div><div class="MsoNormal"><em>ce. In a sauce pan, sauté garlic, onion and tomato. Add shrimp, stir for 3-5 minut<o:p></o:p></em></div><div class="MsoNormal"><em>es or until shrimps are cooked. Add in patis and shrimp juice cook for another 2<o:p></o:p></em></div><div class="MsoNormal"><em>-3 minutes. Add togue, carrots and bell pepper and cook for another 2-3 minutes<o:p></o:p></em></div><div class="MsoNormal"><em>or until vegetables are just half cooked. Serve with fried dish.<o:p></o:p></em></div><div class="MsoNormal"><em>__________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Humba, Adobong Bisaya<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 k. pork liempo (belly), cut into big cubes<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 cup vinegar<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 cup soy sauce<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. brown sugar<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. bay leaf<o:p></o:p></em></div><div class="MsoNormal"><em>1 tsp. peppercorns, crushed<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a thick sauce pan put all ingredients add enough water to cover meat and brin<o:p></o:p></em></div><div class="MsoNormal"><em>g to a boil. Set heat to medium low and simmer for 1 1/2 to 2 hours or until por<o:p></o:p></em></div><div class="MsoNormal"><em>k belly are tender. Remove all scum that rises, add more water if necessary. Whe<o:p></o:p></em></div><div class="MsoNormal"><em>n pork skin turns to gelatine like texture. Correct saltiness and sweetness acco<o:p></o:p></em></div><div class="MsoNormal"><em>rding to taste, set heat to low and continue to simmer until all the liquid has<o:p></o:p></em></div><div class="MsoNormal"><em>evaporated and pork start to render fat. Now cook the pork on its own fat until<o:p></o:p></em></div><div class="MsoNormal"><em>brown on low heat stirring occasionally to avoid burning the bottom. Serve with<o:p></o:p></em></div><div class="MsoNormal"><em>a lot of rice,<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Laing, Taro Leaves in Coconut Milk<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>150 g. dried gabi leaves<o:p></o:p></em></div><div class="MsoNormal"><em>200 g. pork, diced<o:p></o:p></em></div><div class="MsoNormal"><em>150 g. medium size shrimp. shelled<o:p></o:p></em></div><div class="MsoNormal"><em>2 cup coconut milk, kakang gata<o:p></o:p></em></div><div class="MsoNormal"><em>5-6 cup coconut milk<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>5 pieces green sili<o:p></o:p></em></div><div class="MsoNormal"><em>4-5 siling labuyo, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>coarsely ground pepper<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Quickly rinse dried gabi leave and drain. In a large casserole put the pork at t<o:p></o:p></em></div><div class="MsoNormal"><em>he bottom, add the gabi leaves and on top put the shrimp, dried fish, garlic, gr<o:p></o:p></em></div><div class="MsoNormal"><em>een sili, siling labuyo and coarsely ground pepper. Pour in the coconut milk, br<o:p></o:p></em></div><div class="MsoNormal"><em>ing to a boil and simmer for 25-30 minutes at low to medium heat. Don not stir f<o:p></o:p></em></div><div class="MsoNormal"><em>or the first 20 minutes, using the ladle just press down the gabi leaves to prev<o:p></o:p></em></div><div class="MsoNormal"><em>ent from mashing, When the gabi leaves are cooked and most of the liquid has eva<o:p></o:p></em></div><div class="MsoNormal"><em>porated add in the kakang gata and cook for another 3-5 minutes, season with sal<o:p></o:p></em></div><div class="MsoNormal"><em>t to taste. serve with a lot of rice.<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Steamed Vegetables, Pinasingaw na Gulay<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 bowl of the following or any available vegetables<o:p></o:p></em></div><div class="MsoNormal"><em>upo, skinned, cut into long wedges<o:p></o:p></em></div><div class="MsoNormal"><em>talong, cut into long wedges<o:p></o:p></em></div><div class="MsoNormal"><em>sitaw, trimed, cut into 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> length<o:p></o:p></em></div><div class="MsoNormal"><em>okra, trimmed<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Method 1: Place all vegetables in a bowl on top of cooking rice in a rice cooker<o:p></o:p></em></div><div class="MsoNormal"><em>until cooked but firm and crisp.<o:p></o:p></em></div><div class="MsoNormal"><em>Method 2: Steam vegetables in a steamer until cooked but firm and crisp.<o:p></o:p></em></div><div class="MsoNormal"><em>Method 3: Boil water and blanch vegetables until cooked but firm and crisp, remo<o:p></o:p></em></div><div class="MsoNormal"><em>ve from pot and drain.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve immediately with a choice of bagoong na isda or alamang with kalamansi or<o:p></o:p></em></div><div class="MsoNormal"><em>tomatoes and onion as a dipping sauce<o:p></o:p></em></div><div class="MsoNormal"><em>_____________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Guinisang Munggo with Sotanghon<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. munggo (mung beans)<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. pork,boiled, cubed<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. shrimp, shelled<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size tomato, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>3 pcs. dried fish, cut to pieces<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size ampalaya, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>100 g. sotanghon noodles, soaked, drained<o:p></o:p></em></div><div class="MsoNormal"><em>1 bundle, talbos ng ampalaya<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Wash munggo beans, check and remove stones that might have mixed with the beans.<o:p></o:p></em></div><div class="MsoNormal"><em>Put in a medium size pot and add water to cover, bring to a boil for 2-3 minute<o:p></o:p></em></div><div class="MsoNormal"><em>s drain and discard first boiled liquid. Add fresh water up to half full and bri<o:p></o:p></em></div><div class="MsoNormal"><em>ng to a boil. Simmer for 30-45 minutes or until beans disintegrate, scoop out em<o:p></o:p></em></div><div class="MsoNormal"><em>pty bean skins that rises, add in water if necessary. In another sauce pan sauté g<o:p></o:p></em></div><div class="MsoNormal"><em>arlic, ginger, onion and tomato. Add pork, shrimp and dried fish stir cook for 2<o:p></o:p></em></div><div class="MsoNormal"><em>-3 minutes. Add patis and continue to cook for another 3-5 minutes. Add sautéed in<o:p></o:p></em></div><div class="MsoNormal"><em>gredients to the boiling pot of munggo. Add in ampalaya and sotanghon, cook for<o:p></o:p></em></div><div class="MsoNormal"><em>3-5 minutes or until ampalya and sotanghon are cooked. Season with salt if requi<o:p></o:p></em></div><div class="MsoNormal"><em>red. Add in talbos ng ampalaya and continue cooking for another 2-3 minutes. Ser<o:p></o:p></em></div><div class="MsoNormal"><em>ve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Seafood Sopas<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>3 c. macaroni<o:p></o:p></em></div><div class="MsoNormal"><em>250 g. shrimp, shelled<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup mussels, tahong, boiled and shelled<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups seafood cocktail<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size carrot, sliced thinly<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 small size cabbage, shredded<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, cut into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, minced<o:p></o:p></em></div><div class="MsoNormal"><em>1 medium size onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>3-5 stalks wansoy, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalks spring onion, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 c. evaporated milk<o:p></o:p></em></div><div class="MsoNormal"><em>1 c. patis<o:p></o:p></em></div><div class="MsoNormal"><em>saffron<o:p></o:p></em></div><div class="MsoNormal"><em>salt and pepper<o:p></o:p></em></div><div class="MsoNormal"><em>cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>In a big pot boil and the macaroni and simmer for 30-45 minutes or until soft an<o:p></o:p></em></div><div class="MsoNormal"><em>d tender add more water if necessary. In a pan sauté garlic, ginger and onion, add<o:p></o:p></em></div><div class="MsoNormal"><em>in seafood ingredients stir cook for 2-3 minutes. Add patis stir cook for anoth<o:p></o:p></em></div><div class="MsoNormal"><em>er 2-3 minutes. Add sautéed seafood to the simmering macaroni soup and simmer for<o:p></o:p></em></div><div class="MsoNormal"><em>another 3-5 minutes. Add vegetables and simmer for another 2-3 minutes, then add<o:p></o:p></em></div><div class="MsoNormal"><em>wansoy. Season with salt and pepper, sprinkle with a dash of saffron. Add the e<o:p></o:p></em></div><div class="MsoNormal"><em>vaporated milk and cook for another 2-3 minutes, garnish with spring onion. Serv<o:p></o:p></em></div><div class="MsoNormal"><em>e immediately.<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Kinilaw na Lato<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Lato salad is rich in iodine so with other seaweeds. For those who want to try t<o:p></o:p></em></div><div class="MsoNormal"><em>his dish here is the recipe of my kinilaw na lato. Enjoy.<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>1/4 k. lato<o:p></o:p></em></div><div class="MsoNormal"><em>1 small size onion, diced<o:p></o:p></em></div><div class="MsoNormal"><em>2 small size tomato, diced<o:p></o:p></em></div><div class="MsoNormal"><em>1 thumb size ginger, chopped into small strips<o:p></o:p></em></div><div class="MsoNormal"><em>kalamansi<o:p></o:p></em></div><div class="MsoNormal"><em>salt<o:p></o:p></em></div><div class="MsoNormal"><em>Method:<o:p></o:p></em></div><div class="MsoNormal"><em>Clean lato of debris and trim spoiled parts and thick stems, rinse with running<o:p></o:p></em></div><div class="MsoNormal"><em>water, drain and keep chilled in refrigerator for 15-20 minutes before serving.<o:p></o:p></em></div><div class="MsoNormal"><em>In the meantime prepare dressing by mixing onion, tomato, ginger and season with<o:p></o:p></em></div><div class="MsoNormal"><em>a dash of salt. When ready to serve, toss lato and prepared dressing and drizzl<o:p></o:p></em></div><div class="MsoNormal"><em>e with calamansi juice. Serve immediately while chilled.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Tinolang Halaan<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>2 1/2 kilo halaan (clams)<o:p></o:p></em></div><div class="MsoNormal"><em>2-3 stalk leech leaves, cut 2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> diagonally<o:p></o:p></em></div><div class="MsoNormal"><em>1-2 stalk tanglad (lemon grass)<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc. thumb size ginger, sliced into strips<o:p></o:p></em></div><div class="MsoNormal"><em>1/2 head garlic, chopped<o:p></o:p></em></div><div class="MsoNormal"><em>1 pc. medium size onion, sliced<o:p></o:p></em></div><div class="MsoNormal"><em>2 tbsp. cooking oil<o:p></o:p></em></div><div class="MsoNormal"><em>Cooking procedure:<o:p></o:p></em></div><div class="MsoNormal"><em>Wash clams, drain and place in a bowl. Cover with water and let sit in for sever<o:p></o:p></em></div><div class="MsoNormal"><em>al hours (entire day) to allow the clams to expel sand. Boil 2 cups of water wit<o:p></o:p></em></div><div class="MsoNormal"><em>h tanglad, set aside. Sauté garlic and ginger together in a pot or wok, then add s<o:p></o:p></em></div><div class="MsoNormal"><em>liced onion. Pour about 1 - 2 cups of prepared tanglad water. Bring to a boil. A<o:p></o:p></em></div><div class="MsoNormal"><em>dd clams and allow water to boil once more and simmer until the clam shells open<o:p></o:p></em></div><div class="MsoNormal"><em>halfway. Add leech and simmer for another 30-45 seconds then turn off the heat.<o:p></o:p></em></div><div class="MsoNormal"><em>Serve hot.<o:p></o:p></em></div><div class="MsoNormal"><em>_________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Buko Fruit Salad<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>2 cups buko meat, cut into squares<o:p></o:p></em></div><div class="MsoNormal"><em>6 cups fruit cocktail, drained<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup sweetened kaong, drained<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup red sweetened nata de coco, drained<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup green sweetened nata de coco, drained<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup thick all purpose cream<o:p></o:p></em></div><div class="MsoNormal"><em>1 cup condensed milk<o:p></o:p></em></div><div class="MsoNormal"><em>Combine and mix thoroughly all the ingredients in a big bowl. chill in a refrige<o:p></o:p></em></div><div class="MsoNormal"><em>rator until ready to serve.<o:p></o:p></em></div><div class="MsoNormal"><em>___________________________________________<o:p></o:p></em></div><div class="MsoNormal"><em>Buko Pandan Salad<o:p></o:p></em></div><div class="MsoNormal"><em>http://overseaspinoycooking.blogspot.com<o:p></o:p></em></div><div class="MsoNormal"><em>Buko pandan salad, pandan has become a craze for the Pilipinos. I remember when<o:p></o:p></em></div><div class="MsoNormal"><em>I was younger that the only use of this plant was added to cooking the rice to a<o:p></o:p></em></div><div class="MsoNormal"><em>dd the aroma of pandan. Today pandan has become distinctively Pilipino. You have<o:p></o:p></em></div><div class="MsoNormal"><em>probably have them on your bakery products, drinks, desserts and other food pro<o:p></o:p></em></div><div class="MsoNormal"><em>ducts where vanilla was the only preferred flavor. The most popular is the buko<o:p></o:p></em></div><div class="MsoNormal"><em>pandan salad and here is the recipe.<o:p></o:p></em></div><div class="MsoNormal"><em>Ingredients:<o:p></o:p></em></div><div class="MsoNormal"><em>8 fresh buko, scrape meat<o:p></o:p></em></div><div class="MsoNormal"><em>2 cans Nestle cream<o:p></o:p></em></div><div class="MsoNormal"><em>2 boxes unflavored green gulaman<o:p></o:p></em></div><div class="MsoNormal"><em>6 pcs. pandan leaves<o:p></o:p></em></div><div class="MsoNormal"><em>2 big cans condensed milk<o:p></o:p></em></div><div class="MsoNormal"><em>12 cups buko water<o:p></o:p></em></div><div class="MsoNormal"><em>pandan essence/flavour concentrate<o:p></o:p></em></div><div class="MsoNormal"><em>Method:<o:p></o:p></em></div><div class="MsoNormal"><em>In a sauce pan dissolve gulaman in buko water, add pandan leaves. Simmer until g<o:p></o:p></em></div><div class="MsoNormal"><em>ulaman dissolves, add 3 drops of pandan essence. Pour gulaman solution in a wide<o:p></o:p></em></div><div class="MsoNormal"><em>shallow container, let cool and allow to set, discard pandan leaves. Cut gulama<o:p></o:p></em></div><div class="MsoNormal"><em>n into 1/2</em><em><span style="font-family: "Cambria","serif"; mso-bidi-font-family: Cambria;"></span> cubes, set aside. I a large bowl combine buko, gulaman, Nestle cream a<o:p></o:p></em></div><div class="MsoNormal"><em>nd condensed milk, chill in a refrigerator until ready to serve.<o:p></o:p></em></div><div class="MsoNormal"><em>_______________________________________________<o:p></o:p></em></div>ryanjay925http://www.blogger.com/profile/12719690693796085797noreply@blogger.com0tag:blogger.com,1999:blog-1144912158625561710.post-87197550280592238902011-05-05T02:42:00.000-07:002011-05-05T02:42:14.551-07:00FILIPINO RECIPES<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Bibingka Cassava<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">For the bibingka<o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 eggs<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup evaporated milk (fresh milk can be substituted)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup butter, melted<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">banana leaves (available frozen in Philippine stores; or use cookie sheet or something)<br />
For the topping<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup thick coconut milk (available in Asian stores)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tablespoon flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can condensed milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 egg yolks<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l3 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tablespoons grated cheddar cheese<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1.<b> </b>Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).<br />
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="bra"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Brazo de Mercedes </span></i></b><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Creme-filled Log Cake<span style="mso-font-kerning: 18.0pt;"><o:p></o:p></span></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Filling<span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">5 cups milk</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tablespoons unsalted butter<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tablespoon vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8 egg yolks<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup toasted and finely ground<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">cashew nuts<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Meringue<span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l16 level1 lfo3; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">10 egg whites</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l16 level1 lfo3; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l16 level1 lfo3; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla extract<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br />
</span><a href="" name="flan1"></a><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Original Leche Flan Recipe</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Custard:<o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l6 level1 lfo4; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">12 egg yolks<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l6 level1 lfo4; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can condensed milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l6 level1 lfo4; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 pint Vit D milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l6 level1 lfo4; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tablespoon vanilla (lemon essence or peppermit can be substituted)<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions</span></b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Caramel</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l18 level1 lfo5; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l18 level1 lfo5; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup water<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="flan2"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Kalabasa (Pumpkin) Leche Flan<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l24 level1 lfo6; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups kalabasa (pumpkin), cut finely<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l24 level1 lfo6; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup condensed milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l24 level1 lfo6; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 eggs<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l24 level1 lfo6; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l24 level1 lfo6; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dayap (lime) or vanilla<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam for about 20 minutes. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="flan3"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Light and Fruity Caramel Flan<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">ngredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 1/3 cup sugar, divided<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup water<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6 to 8 large eggs<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup whole milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup peach or mango puree<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">pinch of salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon lime peel, grated finely<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l21 level1 lfo7; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">seasonal fresh berries, for garnish<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> <br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="gin"></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ginataan<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><o:p></o:p></span></i></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">250 g glutininous rice (sweet rice) flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6 saba (or plantain), sliced<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can coconut milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">250 g ripe langka (jackfruit) (canned will do)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6 pandan leaves (optional) (1 tsp vanilla will substitute)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">200 g cooked sago pearls<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">225 g camote (sweet potato), cubed<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">300 g white sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">225 gabi (taro root), cubed<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l23 level1 lfo8; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can coconut cream other ingredients (e.g. root crops) may be used<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Combine rice flour with 250 ml water and form into small balls.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Stir in sugar and coconut crea, then transfer to a serving bowl. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines <br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="kut"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Puto (Rice Muffins)<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups rice flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 teaspoon baking powder<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups coconut milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup white sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon anise seeds (optional)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l10 level1 lfo10; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup grated coconut (or coconut flakes)<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Kutsinta<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l13 level1 lfo9; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup rice flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l13 level1 lfo9; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups brown sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l13 level1 lfo9; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 cups water<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l13 level1 lfo9; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l13 level1 lfo9; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Freshly grated coconut<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Remove from the muffin pans and serve with freshly grated coconut. Serves 4.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> <br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="gula"></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Gulaman at Sago</span></i></b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"> <b><i style="mso-bidi-font-style: normal;">(Gelatin and Tapioca Pearls)</i></b><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l11 level1 lfo11; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l11 level1 lfo11; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups water<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l11 level1 lfo11; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 bar white gulaman (or 1 pack Jello) soaked in water and drained<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l11 level1 lfo11; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups cooked sago (tapioca pearls)<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--><a href="" name="champ"></a><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Champorado </span></i></b><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">(Chocolate Rice Pudding)<span style="mso-font-kerning: 18.0pt;"><o:p></o:p></span></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup glutinous (sweet/sticky) rice<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 1/2 cups water<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup (more or less to taste) unsweetened cocoa<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup (more or less to taste) sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/8 tsp. vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l4 level1 lfo12; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">some sweetened condensed milk<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l12 level1 lfo13; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Serves 4 people<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Turon<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l8 level1 lfo14; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">ripe bananas, peeled and cut into half, lengthwise<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l8 level1 lfo14; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">brown sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l8 level1 lfo14; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 cups cooking oil<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l8 level1 lfo14; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">lumpia wrappers<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l8 level1 lfo14; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup langka preserves (optional)<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.</span><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ube Halaya</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">250 g sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar (or as desired)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can condensed milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups coconut milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l14 level1 lfo15; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">butter<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">B<span style="mso-bidi-font-weight: bold;">oil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve. </span><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Palitaw<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l20 level1 lfo16; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Sweet rice flour - about a cup.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l20 level1 lfo16; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3/4 cup water<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l20 level1 lfo16; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">coconut flakes<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l20 level1 lfo16; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Lots of white sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l20 level1 lfo16; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Toasted linga (sesame seeds).<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Peanut Squares<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l25 level1 lfo17; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup of shelled roasted peanuts<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l25 level1 lfo17; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup of sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l25 level1 lfo17; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3/4 cup of milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l25 level1 lfo17; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup of sugar for the pastry board<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Equipment needed:<br />
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6) Allow it to cool so you can handle it.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8) Remove the cookies from the pastry board with a spatula.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">This recipe makes 3 1/2 to 4 dozen.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> <br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="pichi"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Pich Pichi<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo18; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups grated cassava (see note)</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo18; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups sugar</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo18; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups pandan water (see note)</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l2 level1 lfo18; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Grated coconut, for garnish<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.</span><b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--><a href="" name="cake1"></a><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Cassava Cake</span></b><b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cake</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 Lbs Grated Cassava</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 12 oz. Can Evaporated Milk</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2/3 Cup Sugar</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 Eggs plus 3 Egg Whites</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 Cup Grated Coconut</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Topping</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 Egg Yokes</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 Cup Reserved Sweetened Condensed Milk</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 Cup Reserved Coconut Milk</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 Cup Reserved Coconut Cream</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Rum flan cake</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Yield: 8 Servings<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 c Sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 Egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 Eggs<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">13 oz Evaporated milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 ts Grated orange peel<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tb Rum<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3/4 c Sifted cake flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 c Sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 ts Baking powder<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 ts Salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 Egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 tb Oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tb Rum<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 tb Orange juice<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 Egg whites<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 ts Cream of tartar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Whipped cream<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.=</span><a href="" name="cocorice"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Coconut Rice (Mochi - Bibinka)<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 1/2 lb (5 1/2 cups) mochi rice<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can (12 oz) frozen coconut milk thawed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 package (1 lb.) dark brown sugar (2 1/3 cups packed)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 <a href="" name="avocado"></a>servings.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Avocado Milkshakes<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 avocado<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 quart whole milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 tablespoons sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 scoops vanilla ice cream</span><b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions: </span></b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Blend. Drink.</span><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Pianono Dessert</span></i></b><a href="" name="pia"></a><b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup ground unsalted almonds<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup coconut flakes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">12-ounce can condensed milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sifted flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup cocoa<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar 3 eggs, separated<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup cold water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla confectioner’s sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Instructions :<br />
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.<br />
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.<br />
3. Sift together flour, cocoa, salt, baking soda and sugar.<br />
4. Beat egg yolks in bowl until fluffy.<br />
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.<br />
6. Beat egg whites separately until stiff and fold into mixture.<br />
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.<br />
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.<br />
9. The Filipino dessert recipe is ready to serve....enjoy !</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><a href="" name="bitsu"></a><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Cascaron - bitsu-bitsu<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Yield: 1 Recipe<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 pk Mochi flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 Coconut; grated, place -coconut in a large bowl<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 1/2 c Hot water; pour into bowl -of coconut<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 Box of dark brown sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 c Cold water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut in flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.</span><a href="" name="palm"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Steamed Palm Sugar Custard<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 cups milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup grated dark palm sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 star anise<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cinnamon stick<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 eggs<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; text-indent: .5in;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.<br />
2. Strain mixture and place in a bowl.<br />
3. Beat eggs lightly and whisk into milk mixture.<br />
4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.<br />
5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set.<br />
6. NOTE: Try not to open the lid of the steamer before 18 minutes.<br />
7. Affects the texture of the custard.<br />
8. Steam would be lost once the lid is opened before they are ready. <o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Mango Cream Cake<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2-3/4 cup sugar, depending how sweet u want it<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2-3/4 cup powdered milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 (170 g) container cream<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">24 lady fingers (not the ones from <i>live</i> ladies)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">maraschino cherry, if desired</span><b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.<br />
2. Lay lady fingers on a 9x9 inch dish or pan.<br />
3. Top with mango cream mixture.<br />
4. Lay second layers of ladyfingers.<br />
5. Repeat process.<br />
6. Garnish with mango slices and cherries.<br />
7. Refrigerate for 5-6 hours or overnight to set. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Tocino Del Cielo</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">25 egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">4 cups sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 cups water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Boil sugar and water until syrup forms small ball when dropped in water.<br />
2. Beat egg yolks, add the syrup after cooling it then blend well and strain.<br />
3. Line a pan or small molds with thick caramel syrup.<br />
4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.<br />
5. Allow to cool before unmolding.<br />
6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ambrosia Salad<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 lacatan bananas, sliced into rounds<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 orange or naranjita, pared and separated into segments (remove membrane and seeds)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup diced fresh pineapple<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup watermelon balls<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup cantaloupe balls<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup diced ripe mango<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup avocado cubes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup shredded fresh macapuno<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1-1/2 cups preserved kaong (sugar palm)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup coarsely chopped cashew nuts or peanuts<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 tablespoons lemon juice<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 can condensed milk or fresh cream<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup flaked coconut<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice. Pour in the condensed milk or<span style="mso-spacerun: yes;"> </span>the cream. Toss lightly and add the flaked coconut. Chill.</span><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Steamed Ube Cake</span></i></b><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups purple yam, washed, peeled and cubed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cups sweet rice flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1-1/2 cups water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1-1/4 cup coconut milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">4 tablespoons baking powder<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup grated coconut<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut. Makes 3 dozen cakes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Ensaymada<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 1/2 to 4 teaspoonfuls of yeast<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 cup of lukewarm water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoonfuls of white sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup diluted evaporated milk or undiluted whole milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup white sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 melted butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">grated mild white or yellow cheese, white sugar, softened butter for top or filling<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired. </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /> <!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" /> <!--[endif]--></span><a href="" name="yema"></a><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Yema Balls<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">180 g condensed milk<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">120 g mashed potato<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tablespoon plain flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla essence<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tablespoon butter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon salt<br />
Sugar Glaze: <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">100 g sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">60 ml water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon cream of tartar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Mango Chocolate Cream Cups<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">300 g bittersweet chocolate melted<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6 med ripe mangoes peeled<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 tbsps lime juice<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 170 g-can Nestle Cream<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tbsps unflavored gelatin dissolved in<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup gold water<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l17 level2 lfo19; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Courier New"; font-size: 10.0pt; mso-bidi-font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">mint leaves for garnish<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Bibingkang Galapong<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">4 eggs, well beaten<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 cups coconut milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup melted margarine<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 cups rice flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons baking powder<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l17 level1 lfo19; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup coco cream, 1/4 cup sugar for topping<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Add sugar to beaten eggs.<br />
Combine salt and flour; add to egg mixture.<br />
Add melted margarine, coconut milk, and baking powder.<br />
Pour into banana leaf-lined mold.<br />
Bake in 375 degrees Fahrenheit oven.<br />
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.<br />
Yield: 3 large bibingkas.</span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Buko Pie<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">CRUST<o:p></o:p></span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 cup all purpose flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup corn oil<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tablespoon water<br />
FILLING<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3 1 /3 cup buko, young coconut<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup white sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/2 cup evaporated milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup cornstarch<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l22 level1 lfo20; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 cup cheese, grated<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown<br />
FILLING<br />
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8</span><a href="" name="Sapin"></a><b><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sapin Sapin<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Estimated cooking time: 1 hour and 30 minutes</span><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><table border="0" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="padding: .75pt .75pt .75pt .75pt;"></td> </tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups malagkit dough (galapong)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup rice galapong<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 1/2 cups white sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">3 cups cooked ubi (mashed)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">grated coconut<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">4 cups thick coconut cream (from 2-3 coconuts)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 cans (big) condensed milk<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l15 level1 lfo21; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">food coloring; violet & egg-yellow<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l9 level1 lfo22; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><a href="http://www.pinoyrecipe.net/wp-content/gallery/pinoy-favorite-foods/sapin-sapin-2.jpg"><span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> </span></a><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Blend all ingredients except mashed ubi and food coloring.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.9pt; margin-right: 7.9pt; margin-top: 0in;"><i><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Divide Into 3 Parts:</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.<br />
To 2nd part – add egg-yellow coloring. Mix well.<br />
To 3rd part – just plain white, nothing to add.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l5 level1 lfo23; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Cool before slicing.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; text-align: center;"><b><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Suman sa Ibus<o:p></o:p></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l7 level1 lfo24; tab-stops: list .5in;"><a href="http://www.pinoyrecipe.net/wp-content/gallery/pics-for-post/suman-ibus.jpg" title="Pinoy Suman Ibus"><span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";"> </span></a><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">3 cups malagkit rice<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l7 level1 lfo24; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons salt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l7 level1 lfo24; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">2 cups thick coconut milk<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l26 level1 lfo25; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Soak malagkit in water for an hour or ntil grains are swollen. Drain.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l26 level1 lfo25; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Add salt nd coconut milk. Mix well.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l26 level1 lfo25; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l19 level1 lfo26; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Arrange the suman in a big saucepan and cover with water. Cover the pot and<br />
boil for 2 hours or until cooked.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 43.9pt; margin-right: 7.9pt; margin-top: 0in; mso-list: l19 level1 lfo26; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Serve with sugar or ripe mango.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 7.9pt; margin-top: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Wrapping Instructions<o:p></o:p></span></b></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Fold the end of the buri leaf by 1 ? inches.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Fold the bottom edge into a triangle.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Start rolling up the buri leaf in an overlapping manner.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Roll up the buri to make a tube.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Attach a small piece of wooden pick to secure the tube.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Fill the tube with malagkit.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Seal the ibus tube.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo27; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 8.0pt; mso-fareast-font-family: "Times New Roman";">Tie with strips of buri.<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div>ryanjay925http://www.blogger.com/profile/12719690693796085797noreply@blogger.com0