Crema de Fruta

Ingredients (Sponge Cake)

• Use the same ingredients as the Mamon

Ingredients (Custard)

• 3 1/2 cups full cream milk
• 5 egg yolks
• 3/4 cup confectioners’ sugar
• 4 tbsp flour

Ingredients (Gelatine)

• 1 1/2 cups pineapple juice
• 2 tbsp unflavoured gelatine
• 1 cup water
• 6 tbsp sugar
• 2 tbsp lemon juice

Ingredients (Others)

• 1 can sliced peaches
• 1 can sliced pineapples
• dozen preserved cherries

Method (Sponge Cake)

• Use the same method as the mamon but instead of using individual moulds use 2 x 9in round pans.

Method (Custard)

1. Combine all custard ingredients in a saucepan, constantly stir in low heat until mixture thickens.
2. Once it turns to custard remove from heat and let it cool.

Method (Gelatine)

1. Combine all gelatine ingredients in a saucepan, constantly stir in low heat until the gelatine dissolves.
2. Remove from heat then set it aside.

Method (Crema de Fruta)

1. Get your sponge cake then place it in a serving pan; spread the custard filling on top and arrange the fruits on top.
2. Place the second sponge cake on top of the first layer; spread the custard filling on top and arrange the fruits on top.
3. Pour gelatine on top, and then chill in fridge until set.

source: angsarap.net

Mamon

Ingredients:

• 8 eggs (whites and yolks separated)
• 1 1/4 cup sugar
• 1/3 cup water
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 3/4 cups flour, sifted
• 1/3 cup butter, melted
• 1/3 tsp orange extract
• 1/4 tsp lemon extract
• 1 tsp cream of tartar
• grated cheddar cheese

  Method:

1. Using and mixer beat together egg yolks, 1/2 cup sugar and 1/3 cup water at high speed.
2. Once evenly mixed add baking powder, salt, flour, melted butter, orange extract and lemon extract using low speed.  Set aside.
3. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
4. Fold in the yolk mixture into the egg white mixture.
5. Place in muffin pans lined with muffin cups, pour until 3/4 full. Then bake on a preheated oven at 180C for 15 minutes.
6. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.

source: angsarap.net

Cassava Cake

Ingredients (Cassava Cake)

• 1kg grated cassava
• 1 1/2 large can coconut milk
• 1 large can evaporated milk
• 1/2 can condensed milk
• 2 eggs, beaten
• 1/2 cup butter, melted
• 1/2 cup grated cheddar cheese
• 1 cup brown sugar 1 bottle macapuno (Coconut Sport) 

Ingredients (Topping)

• 1/2 large can coconut milk
• 1/2 can condensed milk
• 2 tbsp flour
• 2 tbsp sugar 2 egg yolks, beaten

Method:

1.  In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

source: angsarap.net

Puto

Ingredients:

• 2 cups all-purpose flour
• 1 cups white sugar
• 2 tsp baking powder
• 3 eggs
• 3/4 cup evaporated milk
• 3/4 cups water
• 1 tbsp butter, melted

Toppings:

• Edam Cheese, sliced
• Salted duck eggs, sliced

Method:

1. Mix all dry ingredients in a bowl, set aside
2. Beat eggs using a hand mixer then combine all wet ingredients.
3. Fold dry mixture into the egg mixture and once even in consistency pour into lightly greased moulds (i.e. ramekin, muffin pan or puto moulds) 2/3 full. If using salted duck eggs place them on top.
4. Place in steamer and steam for 20-30 minutes or until toothpick inserted in the centre comes out clean. Time will depend on how big your put is.
5. If using cheese place slices of cheese on top right after the puto is cooked.

source: angsarap.net

Hototay

Ingredients:

• 250g pork belly
• 1 large chicken breast
• 1/2 cup pork liver, sliced thinly
• 1 cup chicken gizzards, sliced
• 6 cups chicken stock
• 3 pcs shiitake mushrooms, rehydrated and sliced thinly
• 1 cup straw mushrooms, cut in half
• 1 carrot, sliced
• 1/2 Napa cabbage, sliced
• 6 cloves garlic, minced
• 1 onion, finely chopped
• egg
• salt
• freshly ground black pepper
• oil
• sesame oil

Method:

1. In a pot add chicken stock, pork, gizzard and chicken bring to a boil and cook until meat is tender.
2. Remove meat from pot then thinly slice pork pieces and flake the chicken meat. Set it aside.
3. In a large saucepan add oil then sauté garlic and onions.
4. Pour chicken stock then add the pork, chicken and gizzard.  Bring to a boil.
5. Add carrots and liver and simmer to 2 minutes.
6. Add the cabbage and mushrooms, simmer for 2 minutes. 7. Season with sesame oil, salt and freshly ground black pepper then serve in bowl while piping hot topped with a freshly cracked egg per serving.

source: angsarap.net

Pancit Bihon Guisado

Ingredients:

• 300g Pancit bihon noodles
• 1 1/2 cups cooked Chicken Breast, shredded
• 1 cup shrimps, shelled and deveined
• 2 cups chicken broth
• 1/4 cabbage, sliced
• 1 red onion, sliced
• 4 cloves of garlic, minced
• 1 carrot, sliced
• 3/4 cup celery, chopped
• 1/3 cup soy sauce
• Fish sauce
• pepper
• 1 lemon or calamansi, sliced
• oil

Method:

1. Soak noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
2. Now using a wok, add oil and sauté garlic and onions in medium heat.
3. Add the chicken broth, shrimps, shredded chicken and all the vegetables bring to a boil.
4. Once boiling add noodles and soy sauce, stir fry and cook for 5 minutes 5. Season with Fish sauce and freshly ground black pepper. Serve with calamansi or lemon wedges on the side.

source: angsarap.net

Singaporean Chilli Crab

Ingredients:

• 3 large crabs
• 4 tbsp tomato ketchup
• 2 tbsp chili sauce
• juice from half lemon
• 3 tbsp oyster sauce
• 3 tbsp soy sauce
• 1 red onion, chopped
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 long fresh red chilli (sweet and mild variant), sliced
• 3 pcs dried chillies
• handful of cilantro leaves, chopped peanut oil

Method:

1. In a pot add 1 cup of water and crabs, bring to a boil and simmer until crabs are cooked.
2.  Remove the top shell of crab and grey gills, cut it in half and crack the legs and claws.
3. In a bowl mix ketchup, chili sauce, oyster sauce, soy sauce, lemon and 1/2 cup of water.
4. Pour oil in a wok then sauté garlic, ginger, onions and dried chillies in medium heat for 30 seconds or until fragrant.
5. Put heat on high then add the crabs and stir fry for a minute.
6. Pour the sauce and sliced chillies then add the cilantro, continue to stir fry for 5 minutes and make sure crabs are evenly coated with the sauce. Sauce should be reduced to a thicker consistency.
7. Place in a plate then serve garnished with fresh cilantro.

source: angsarap.net

Ube Halaya

Ingredients:

• 500 g grated purple yam (can be found in frozen section of Asian stores)
• 1 1/2 can condensed milk
• 1  can evaporated milk
• 1 tsp vanilla extract 1/3 cup butter

Method:

1. In a large work add butter and melt in low heat.
2. Add condensed milk, evaporated milk and vanilla then mix well.
3. Add the grated purple yam then continue stirring until it becomes thick. You need to constantly stir for 20-25 minutes in low heat.
4. Place in greased moulds then let it cool.
5. Place in fridge or serve them warm.

source: angsarap.net

Halabos na Hipon

Ingredients:

• 700g fresh shrimps or prawns
• 1/2 can lemon soda (7-Up or Sprite)
• 1 head garlic, minced
• oil
• salt & pepper

Method:

1. Heat a wok on high heat then and add oil.
2. Sauté garlic then add shrimps. Give it a quick stir don’t cook it yet.
3. Add soda; bring it to a boil until it is reduced. Make sure you are in high heat to reduce the liquid faster, if you do this in low heat the shrimps might overcook and the shrimp shell will stick on the meat making it hard to eat.
4. Add salt and pepper to taste.

source: angsarap.net

Pakbet

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
  
• 2 Amapalya (bitter melons) sliced to bite size pieces
  
• 2 eggplants, sliced to bite size pieces
  
• 5 pieces of okra, cut in two
  
• 1 head garlic, minced
  
• 2 onions, diced
  
• 5 tomatoes, sliced
  
• 1 tablespoon of ginger, crushed and sliced
  
• 4 tablespoons bagoong isda or bagoong alamang
  
• 3 tablespoons of oil
  
• 1 1/2 cup water
  
• Salt and pepper to taste
  

Instructions:

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
   
2. On the same pan, saute garlic, onion, ginger and tomatoes.
   
3. In a casserole, boil water and add bagoong.
   
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
   
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
   
6. Salt and pepper to taste.
   
7. Serve hot with plain rice.

Pakbet Ilokano

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2pcs tinapa (smoked fish)
• 2 Amapalya (bitter melons) sliced to bite size pieces
  
• 2 eggplants, sliced to bite size pieces
  
• 5 pieces of okra, cut in two
• 250 grams kalabasa
• 2 pcs bunga ng kamote
  
• 1 head garlic, minced
  
• 2 onions, diced
• 5 tomatoes, sliced
  
• 1 tablespoon of ginger, crushed and sliced
  
• 4 tablespoons bagoong isda or bagoong alamang
  
• 3 tablespoons of oil
  
• 1 1/2 cup water
  
• Salt and pepper to taste
  

Instructions:

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
   
2. On the same pan, saute garlic, onion, ginger and tomatoes.
   
3. In a casserole, boil water and add bagoong.
   
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
   
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
   
6. Salt and pepper to taste.
   
7. Serve hot with plain rice.

Logganisa

Ingredients:

• 1 kilo ground pork (include the pork fat)
  
• 1 spoon salt
  
• 1 spoon brown sugar
  
• 1 spoon paprika
  
• 1/4 teaspoon saltpeter (salitre)
  
• 1/2 teaspoon crushed laurel leaves
  
• 1/2 teaspoon ground black pepper
  
• 1/2 teaspoon red peppers, minced
  
• 4 cloves of garlic, crushed then minced
  
• 1/4 cup vinegar
  
• 1/8 cup soy sauce
  
• Sausage casings
  

 Instructions:

1. In a big mixing bowl, combine all ingredients except the sausage casings.
2. Mix well and let stand for an hour
   
3. Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
   
4. Tie the middle of the sausage casing in intervals of about 3 inches.
   
5. Keep refrigerated for 2 to 3 days
   

To cook Longganisa:
Boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish.

Longganisa Serving Tips:
Longganisa is ideally served with steamed rice or fried rice.

Crispy Pata

Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
  
• 1 bottle of soda (7Up or sprite)
  
• 1 tablespoon of salt
  
• 2 tablespoons patis (fish sauce)
  
• 1/2 tablespoon baking soda
  
• 1 tablespoon of monosodium glutamate (MSG)
  
• 4 tablespoons of flour
  
• Enough oil for deep frying
  
• Enough water for boiling
  

 Instructions:

1. Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
   
2. Make four to five inch cuts on the sides of the pata.
   
3. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes.
   Then add the baking soda and continue to simmer for another 10 minutes.
4. Remove the pata from the pot and hang and allow to drip dry for 24 hours.
   An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
5. After the above process, rub patis on the pata and sprinkle flour liberally.
   
6. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Morcon

Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
  
• 1/4 kilo ground beef liver
  
• 200 grams sliced sausages or ham
  
• 200 grams pork fat (cut is strips)
  
• 3 hard boiled eggs, sliced
  
• 100 grams cheddar cheese in strips
  
• 100 grams grated cheddar cheese
  
• 2 onions, chopped
  
• 5 bay leaf (laurel)
  
• 1/2 teaspoon of ground black pepper
  
• 1/2 cup vinegar
  
• 2 teaspoon salt
  
• 2 cups of water
  
• 2 meters thread or string (for tying)
  

Instructions:

1. Spread and stretch the sliced beef on your working table.
   
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
   
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
   
4. Repeat the procedure for the two remaining beef slices.
   
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
   
6. Cover the pot and bring to a boil. Simmer for one hour.
   
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
   
8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
   

 Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.
  
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
  
• Optional: Garnish with olives before serving.
  

Pork / Beef Steak

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced
  
• 1 tablespoon kalamansi or lemon juice
  
• 5 tablespoons soy sauce
  
• 3 cloves of garlic
  
• 1 small piece ginger, crushed
  
• 1/2 teaspoon ground black pepper
  
• 1/2 cup onions, sliced in rings
  
• 4 tablespoons cooking oil
  

Cooking Instructions:

1. Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
2. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
3. Increase heat for a minute or two to brown steaks.
4. Add the sliced onions and continue to cook for another minute.
5. Serve on a platter including the oil and sauce.
6. Best served with hot plain rice.

Beef Mechado

Ingredients:

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

Instructions:

1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa).
2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
3. Add the vinegar and let boil for a minute or two.
4. Add the potatoes, onions, carrot, and bell pepper.
5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
6. Serve hot with white rice.

Beef Mechado Cooking Tips:

• Pressure cook the beef with the beef stock for faster cooking time.
  
• Fry the potatoes before adding to the casserole.
  
• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
  

Beef Kaldereta

Ingredients:

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

Instructions:

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

Cooking Tips:
•Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

•For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.

Nilagang Baka (Beef Stew)

Ingredients:

• 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
• 8 potatoes cut the same size as the beef
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 small cabbage, quartered
• 5 onions, diced
• 1 head garlic, minced
• 4 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil
• 10 corns of black pepper
• 1 liter of water
• Salt and pepper to taste

Instructions:

1. In a big casserole, heat oil and sauté the garlic and onions.
2. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
3. Add the potatoes. Continue to simmer until potatoes are cooked.
4. Add the cabbage then the pechay. Do not over cook the vegetables.
5. Salt and pepper to taste.

Cooking Tips:
You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Kare Kare

Ingredients:

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

Instructions:

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

Pork Menudo

Ingredients:

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
•  5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

Instructions:

1. In a pan or wok, heat cooking oil and atsuete oil.
2. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
3. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
4. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
5. Salt and pepper to taste.
6. Serve hot with white rice.

Pork Sinigang

Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pang sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Instructions:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
5. Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.