Palitaw

Ingredients:

1/2 kilo glutinous rice flour

1 grated mature coconut

3 tablespoons sugar

1 tablespoon toasted sesame seeds

Pinch of Cinnamon (optional)

Procedure:

1. Boil water.

2. Shape galapong into small disks.

Drop one by one to the boiling water.

When it floats, it’s already cooked.

3. Remove cooked palitaw with a slotted spoon to drain the water and place on a bed of coconut (niyog).

 Cover both sides of the palitaw with coconut (niyog).

 Arrange on a platter or banana leaves.

4. Mix sugar, toasted sesame seeds and cinnamon.

 Sprinkle over the palitaw.

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Cassava Cake

Ingredients:

4 cups grated cassava

2 cups coconut milk

2 tbsp. melted butter

3 eggs

2 cups sugar

1 tbsp. salt

1/2 cup pure coconut cream

Grated cheese

Directions:

1. Beat eggs.

 Add sugar, butter and salt.

 Mix thoroughly.

2. Add the grated cassava and coconut milk.

3. Mix well and place in a pan or bibingka mold lined with banana leaf.

4. Bake until almost done.

5. Brush with coconut cream.

6. Sprinkle with grated cheese or strips of local cottage cheese.

7. Brown top under hot cover or oven broiler, or top with pure coconut milk with sugar to taste and brown under broiler.

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Suman Sa Moron

Ingredients:

100 gms glutinous rice

200 gms Star Margarine

200 gms ordinary rice

50 gms peanuts

milk from 3 pcs coconut

1 tbsp Hershey’s syrup

400 gms white sugar

banana leaves

Procedure:

1. Mix glutinous rice with ordinary rice and boil with coconut milk until mixture becomes fine.

2. Add remaining ingredients, except banana leaves, and boil until sticky.

3. Wrap in banana leaves by serving portion.

4. Boil in pot until suman is cooked.

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Suman sa Ibus

Ingredients:

3 cups glutinous rice

3 tsp salt

2 cups coconut milk

Procedure:

1. Soak glutinous rice in water until grains are swollen.

 Wash rice and drain.

 Add salt and coconut milk.

2. Fill 2/3 of the palm tube containers.

 Close opening of the tube by pinning ends together with a piece of bamboo pick (about 1/3 the size of a toothpick).

 Tie each suman with strips of buri.

3. Arrange in a deep kettle with water and cover container.

 Boil suman for two hours or until cooked.

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Binignit

Ingredients:

1 pc white gabi (substitute cassava if available), cubed

1/2 cup sugar

2 pcs yellow camote (sweet potatoes), cubed

1/2 tsp salt

1 pc ubi (no substitute), cubed

4 tbsps landang or tapioca

4 pcs ripe cardaba (or semi-ripe plantain), sliced

2 cups coconut milk

1 cup coconut milk, diluted with water

Procedure:

1) Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.

2) Add sugar, salt, and landang (or tapioca).

3) Simmer until all ingredients are tender and mixture is thick.

4) Add 2 cups coconut milk.

 Cook in medium heat.

5) Do not boil or liquid will curdle.

 Adjust amount of coconut milk to your available ingredients.

6) Serve hot.

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Binignit

Ingredients:

1 pc white gabi (substitute cassava if available), cubed

1/2 cup sugar

2 pcs yellow camote (sweet potatoes), cubed

1/2 tsp salt

1 pc ubi (no substitute), cubed

4 tbsps landang or tapioca

4 pcs ripe cardaba (or semi-ripe plantain), sliced

2 cups coconut milk

1 cup coconut milk, diluted with water

Procedure:

1) Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.

2) Add sugar, salt, and landang (or tapioca).

3) Simmer until all ingredients are tender and mixture is thick.

4) Add 2 cups coconut milk.

 Cook in medium heat.

5) Do not boil or liquid will curdle.

 Adjust amount of coconut milk to your available ingredients.

6) Serve hot.

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Biko

Ingredients:

2 kg glutinous rice

1 can condensed milk

4 cups water

1 tbsp. vanilla extract

1 cup brown sugar

banana leaves ( optional )

grated coconut meat from 4 coconuts (reserve coco milk)

Procedure:

1. Cook glutinous rice in water just like you do with plain steamed rice.

2. In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract.

3. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.

4. Spread evenly on platter (or bilao) lined with banana leaves.

5. Slice and serve.

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Bibingka Espesyal (Rice Cake)

Ingredients:

1 cup rice

1 cup water

1/2 cup refined sugar

2 tsp baking powder

2 tbsp melted butter

3 eggs, beaten

1 cup thick coconut milk

Procedure:

1. Soak one cup of rice in one cup of water overnight.

2. Drain water from the soaked rice.

 Produce rice flour by grinding the rice softened by soaking, in a rice grinder.

 If you don’t have a grinder, you can have the rice ground in the public market.

 Any stall selling galapong will have a rice grinder.

3. Once the rice flour is ready, mix it with sugar.

4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.

5. Mix the rice flour mixture thoroughly.

 This will serve as the bibingka batter.

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CHOCO TRUFFLES

Ingredients

* 1-⅓ cups Graham Cracker (crushed)

* ¼ cup Cocoa Powder  

* ¼ cup Condensed Milk  

* ¼ cup All-Purpose Cream  

* 2 tbsp Butter (melted)

* 2 tbsp Sugar  

* 2 tbsp Roasted Cashew Nuts (toasted and chopped)

* 150 grams Milk Chocolate Bar  

* ¼ cup Butter  

* 1 small pack Mini Marshmallow (sprinkles/cereals optional, for coating)

* 1 can (432 grams) Del Monte

* Fiesta Fruit Cocktail (well drained)

Cooking Procedure:

1.Combine graham crumbs and cocoa. 

2.Mix with DEL MONTE Fiesta Fruit Cocktail until fruits are coated.

3.Add remaining ingredients except coating. Mix well.

4.Form into 1 tablespoon balls.

5.Put in a tray and freeze for 15 minutes.

6.Coating: In a double boiler over low flame, melt chocolate with butter. 

7.Using tongs, dip each ball in chocolate and put in paper cups. 

8.Sprinkle with marshmallow if desired. Chill to set.

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CHILI PRAWNS

Ingredients

* 2 tbsps Cooking Oil (for sauteing)

* 2 tbsps Garlic (chopped)

* 2 tbsps Ginger (chopped)

* 2-3 pcs Siling Labuyo (sliced)

* 1/4 cup Onion (chopped)

* 1 1/2 cups Fresh Coconut Milk  

* 500 grams medium prawns (or large shrimps)

* 2 tbsps Oyster Sauce (or soy sauce)

* 1 pc Egg (beaten)

* 1 1/4 cup Kinchay (chopped)

* 1 pouch (200 grams) Del Monte

*Original Style Tomato Sauce

Cooking Procedure:

1.Saute garlic, ginger, siling labuyo, and onions in oil. 

2.Add coconut milk and DEL MONTE Original Style Tomato Sauce. 

3.Stir and allow to simmer.

4.Add prawns or shrimps and oyster sauce. 

5.Cook uncovered for 10 minutes, stirring occasionally, or until shrimps turn bright red.

6.Add beaten egg. 

7.Stir until egg is set. 

8.Add kinchay and let stand for a few minutes before serving. 

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Fruit & Granola Breakfast Parfait

Ingredients

1½ cups nonfat plain yogurt [or low-fat vanilla yogurt]

1½ cups low fat granola [or other dry cereal]

1 can (15oz.) Del Monte® Lite Fruit Cocktail, drained

Directions

1.Spoon alternating layers of yogurt, granola and fruit in 3 tall glasses or parfait dishes.

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CORN AND CHERRY TOMATO SALAD

Ingredients

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 1/2 cups halved cherry tomatoes

1/2 cup sliced green onions

1/4 cup packed chopped fresh basil

2 Tbsp. bottled balsamic vinaigrette

1/2 cup crumbled feta cheese

Directions

1.Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl.
2.Cover and refrigerate at least 30 minutes before serving. Gently stir in feta before serving.

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Rocky Road Fruit Gelatin

INGREDIENTS

* 1¼ tbsps Unflavored Gelatin

* ½ cup Fruit Cocktail Syrup

* 1 tbsp Sugar

*7 cups All-Purpose Cream

* 2 tbsps Toasted Unsalted Cashew (peanut, coarsely chopped (optional))

* ½ cup Chocolate Coated Twisted Marshmallows (cut into 1/2" thick)

* 1 can (432 grams) Del Monte

* Fiesta Fruit Cocktail (drained, reserve syrup)

DIRECTION

* Mix gelatin and reserved fruit cocktail syrup. Stir until well-blended. Heat until gelatin is       dissolved. Remove from flame.

* Stir in sugar, milk, and DEL MONTE Fiest Fruit Cocktail.

* Pour into 7"x7" pan. Top with peanuts. Cover and chill until set. Top with marshmallows before serving. 

* Makes 10 servings

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SINIGANG NA FRIED BANGUS

INGREDIENTS

* ½ kg. bangus, cut into 1 1/2–inch thick pcs

* 1 L rice washing

* 2 pcs. onions, quartered

* 4 pcs native tomatoes, quartered

* 2 pcs, long green chili

* 1 pack Knorr Sinigang sa Sampalok Mix Original

* ½ pc. radish, sliced into ½-inch thick rounds

* 4 pcs. okra, sliced into half, 4 pcs. sigarilyas, sliced into half

DIRECTION

* Season bangus then fry until browned.

* Bring rice washing, onions, and tomatoes to boil. Simmer for 8 minutes.

* Add fried bangus. Add Knorr Sinigang sa Sampalok Mix Original, chili, radish, okra, and sigrilyas. * Simmer until fish is cooked. Season according to taste.

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Grilled Chicken Potato Salad Recipe

Ingredients

• * 4 boneless, skinless chicken breasts
• * salt and pepper to taste
• * 3 medium russet potatoes - peeled and cubed
• * 1 pound baby red potatoes - leave skin on and quartered
• * 6 eggs - hard boiled and rough chopped
• * 1 cup mayonnaise
• * 1/2 cup onion - finely diced
• * 1/3 cup sweet pickle relish
• * 2 medium dill pickles - chopped
• * 1/3 cup roasted red peppers - drained and diced
• * 3 tablespoons fresh chives - chopped
• * salt and pepper to taste

Directions

PREP

15 mins

COOK

40 mins

READY IN

3 hrs

• Season chicken to taste with salt and pepper.
• Grill chicken oven medium heat until the meat is no longer pink in the center and the juices run clear, approximately 25-30 minutes.
• Allow chicken to cool and then cut it into bite sized pieces.
• Place cubed potatoes into boiling water.
• Add 1 tablespoon salt.
• Boil until the potatoes are tender, approximately 20 minutes.
• Drain and allow to cool.
• Place chicken pieces in a large bowl.
• Add cooked potatoes and all the remaining ingredients including the salt and pepper to taste.
• If not serving right away, cover with plastic wrap and chill.
• Garnish with chives and red peppers if desired.

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ALIMANGO HIPON AT KALABASA SA GATA

Ingredients

• 1 kilo Alimango (yung babae ma mainam)

• 1/2 kilo Medium to large size na Hipon (alisin yung sungot o balbas)

• 250 grams Kalabasa (cut into cubes)

• 4 cups Pure Coconut Cream

• 2 thumb size Ginger (cut into strips)

• 5 cloves Minced Garlic

• 1 pc. Large size Onion (sliced)

• 1/2 stp. Maggie Magic Sarap

• 3 tbsp. Cooking Oil

• Salt and pepper to taste

Instructions

1. Linising mabuti ang alimango at i-steam sa kaunting tubig. Lagyan din ng kaunting asin. Hayaang ma-steam hanggang sa maluto ang alimango. Hanguin. Palamigin at hiwain o hatiin sa dalawa ang alimango.
2. Sa isang kaserola o kawali, igisa ang luya, bawang at sibuyas sa mantika.
3. Ilagay na agad ang kalabasa at dalawang tasang gata. Hayaang kumulo hanggang sa medyo maluto ang kalabasa.
4. Sunod na ilagay ang hipon at timplaha ng kautning asin, paminta at magic sarap.
5. Kung mapula na ang hipon, ilagay na ang hiniwang alimango.
6. Ilagay na din ang tasa pang gata ng niyog.
7. Tikman ang sauce at i-adjust ang lasa.

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King Crabs

Ingredients

* 3-4 whole Dungeness crabs, or mud crabs if you're traditional

* 1 tbsp sugar

* 2 tbsp tamarind juice

* 2 tbsp cooking oil

* 3-4 dried or fresh red birds-eye chilies

* 1 tbsp soy bean paste

* 4 cloves of garlic, minced

* 2-3 inches of ginger

* 3 scallions, chopped

Directions

1.Clean the crabs and chop the crabs into pieces at the joints.

2. Use a food processor or mortar and pestle to grind and mix up the chilies, soy bean paste, garlic and fresh ginger. Make sure your new spice paste is finely ground.

3. Heat up your wok and the cooking oil. Fry the spice paste until it emits a spicy fragrance.

4. Add in the crab pieces, about 1/2 cup of water and stir the mixture. Cover the wok for 3 to 4 minutes.

5. Add in the sugar, tamarind juice, salt and stir for roughly 2 minutes until the crab pieces are red and delicious looking.

6. Serve each crab on a plate (or paper plate if you're doing the street food thing), spoon on the chili sauce, garnish with the scallions, and delightfully consume.

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BANANA LUMPIA

INGREDIENTS 

* 8 -12pieces lumpia skins (8 x 8 )

* 1(11 ounce) boxgoya brand ripeplantains

* 1⁄4cup brown sugar, for sprinkling

* oil (for frying)

DIRECTIONS

* Slice Goya ripe plaintains in half (lengthwise).

* Lay 2 sections of plantain on a lumpia wrapper.

* Sprinkle some brown sugar on the plantains.

* Wrap lumpia according to package directions.

* Deep-fry in oil until golden brown.

* Serve with a scoop of vanilla ice cream.

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BANANA SPLIT

Ingredients:

* 3 cups light vanilla ice cream
* 1 1/2 cups sliced strawberries
* 2 cups fat-free whipped topping, thawed from frozen
* One 60-calorie sugar-free chocolate pudding snack
* 2 bananas, sliced
* 2 tablespoons light chocolate syrup
* 1 tablespoon crushed dry-roasted peanuts
* 8 maraschino cherries

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Beef Rendang/ Randang

Ingredients

* 1 KG of beef is typical in the still-fresh

* 10 Cloves shallots

* 10 garlic cloves

* 5 Grains candlenut

* 1 Segment turmeric (the size of a thumb)

* 1 Segment of ginger (about the size of a thumb)

* 1/4 KG of fresh Chilli (can be adapted to the tastes of each)

* 1 Section a bruised galangal

* 1 Segment galingale (1/2 the size of the thumb)

* 1 Section a bruised Lemongrass

* 4 pieces of bay leaf

* salt = 1 teaspoon 

* sugar = 1/2 teaspoon 

* 2 teaspoons coriander that roasted peanuts

* Thick coconut milk from 2 old coconuts

* Cooking oil to taste for sauteing

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BEEF CALDERETA

INGREDIENTS

* 1 kg. beef brisket

* ¼ pc. onion, chopped

* 2 cloves garlic, minced

* 2 ½ cups water

* 2 tbsp. liver spread

* 1 pack Knorr Kaldereta Complete Recipe Mix, dissolved in 2 ½ cups water

* 1 pc. Red bell pepper, diced

* 1 pc. Green bell pepper, diced

* 1 pc. Potato, quartered

* 1 pc. Carrot, quartered

* 1 cup green peas

* 1 pc. siling labuyo

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UBE CAKE

INGREDIENTS

• * 2 1/2 cups cake flour
• * 3 teaspoons baking powder
• * 1 teaspoon salt
• * 1 cup ube (purple yam), cooked and finely grated
• * 3/4 cup milk
• * 1 teaspoon vanilla extract
• * 1/2 cup corn syrup
• * 7 egg yolks, lightly beaten
• * 1/2 cup vegetable oil
• * 7 egg white
• * 1 teaspoon cream of tartar
• * 1 cup white sugar
• * 6 drops red food color
• * 6 drops blue food coloring
• * 1 (12 ounce) jar macapuno (coconut preserves) 
• * 1 cup evaporated milk, chilled
• * 3/4 cup white sugar
• * 1 cup butter, softened
• * 1 drop violet food coloring
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ICE CREAM FUDGE


INGREDIENTS 
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• * 24 vanilla ice cream sandwiches, unwrapped
• * 2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
• * 1 (12 ounce) jar hot fudge ice cream topping, warmed
• • * 1 (12 ounce) jar caramel ice cream topping
  • * 1/4 cup chopped pecans, or to taste
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BEEF STICK


INGREDIENTS
• * 1/4 cup vegetable oil
• * 3 pounds beef chuck roast, cut into 3/4 inch cubes
• * 2 onions, chopped
• * 2 cloves garlic, minced
• * 1 (28 ounce) can roma tomatoes, with juice
• * 2 (4 ounce) cans chopped green chile peppers, drained
• * 1 (12 fluid ounce) can or bottle beer
• • * 1 cup beef broth
  • * 2 teaspoons dried oregano, crushed
  • * 1 1/2 teaspoons ground cumin
  • * 2 tablespoons Worcestershire sauce
  • * salt to taste
  • * ground black pepper to taste
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