THE RECIPE

S

COMPILED BY: Carlota

Dionisio

SANTOL PRESERVE 1. Piliin ang makapal na balat

ng santol, hugasan at banlian sa kumukulong tubig ang santol ng 10 minutes.

2. Talupan ng pantay at manipis. Ibabad sa tubig.

3. Hiwain at pahati at alisan ng buto. Ibabad sa tubig na may apog ng 3 araw.

4. Palitan ng tubig araw –araw. 5. Hugasan ang santol at

banlian ng kumukulong tubig ng 10 minuto. Ihulog sa malamig na tubig at patuluin.

SANTOL PRESERVE

6.Pakuluan sa arnibal 2 parts ng asukal and 1 part ng tubig for 15 minutes.

7. Ibabad ditto ng magdamag. 8.Patuluin at pakuluan sa

arnibal. 9.Ihulog ang santol at

pakuluan.

PULBURON 4 cups bread flour

2 cups sugar1 cup margarine

1 cup milk powdered ( replace 1 cup flour)

 Procedure:

1. Toast the flour until light brown and set aside.

2. Cream butter and put sugar little by little.

3. Then add powdered milk.

GUAVA JELLY

1. Piliin ang ½ green and ½ ripe bayabas.

2. Hugasan at hiwain ng apat. Bawat kilo lagyan ng 71/2 cups water.

3. Pakuluan sa stainless bowl ng 30 minutos.

4. Salain sa katsa, durugin at pakuluan muli.

5. Dagdagan ng 5 cups na tubig. 6. Salain at ihalo sa sinalang na

katas. 7.Sa bawat cup ng katas lagyan ng ½

cup asukal at 1 kutsara ng kalamansi.

8.Pakuluan at salain. 9.Iluto hanggang maghugis ng

malabot na bola sa tubig, ibuhos sa sterile na bote.

ESPECIAL PULBURON

4 cups cake flour2 cups powdered milk1 butter2 cups powdered sugar

 Procedure: 1.Toast the flour for 15 minutes. 2.Then add the powdered milk and

cook again for 15minutes more. 3.Set aside and cool. 4.Beat the butter and sugar until

well blended. 5. Then mix the flour, butter and

sugar. 6.Wrap in papel de hapon

DIFFERENT FLAVORS

OF PASTILLAS

PASTILLAS DE LANGKA4 cups condensed milk1 cup langka

DE KESO4 cups condensed milk½ cup cheddar cheese

DE UBE4 cups condensed milk½ kilo ube ( 2 cups)

PASTILLAS FLAVORS

DE MOCHA4 cups condensed milk1 tbsp nescafe1 tbsp instant choco 1 tbsp rum

DE MACCAPUNO4 cups condensed milk1 cup maccapuno

PASTILLAS FLAVORS DE PINEAPPLE

4 cups condensed milk1 cup pineapple

 PROCEDURE:

1. Mix 4 cans condensed milk and the preserve fruits in kettle.

2. Cook for 11/2 or more stirring constantly ( in wooden spoon) spread in 9x 12x1/4 pan ( greased and lined with wax paper) flatten wit h rolling pin.

3. Let it cool for at least 2 hours and cut. 1 pan 180 pcs in color

CASHEW JUMBLES

1 ½ cup brown sugar1 cup mayonnaise2 eggs2 ¾ cups sifted flour1 tsp vanilla½ tsp b. soda¼ tsp salt1 cup chopped cashew1 cup cashew

 Procedure:

1. In large bowl beat first four ingredients until smooth.

2. Stir in next flour. 3. Drop by _____ tbsp two inches apart on

greased cookie sheets. 4. Top each with cashew halves. 5. Bake 375 oF oven 8-10 mins

CASHEW JUMBLES CONT.

Baboy 8 cups cake flour 1 cup bread flour ¼ karo syrup 2 cups mantica 2 cups water 3 tsp salt Paste 4 cups bread flour 2 cups mantica baboy8 times rolling pin them

spread paste 

 

CASHEW JUMBLESFilling ¼ cup taba baboy

¼ cup pork oil1 cup sibuyas mura chopped2 cups sugar1 cup water2 cups 3rd class flour¼ cup linga2 cups kundol

Procedure:Saute sibuyas, add water , asukal boil then add flour sesame seeds, 2 cups kundol

DOUGHNUT

3 ½ cups All purpose flour 1 ¼ tbsp salt

5 tbsp b. powder 2 tbsp shortening ( margarine) ¾ cup sugar 4 egg yolk 1 cup milk

1 tsp vanilla Procedure: 1.Sift flour and baking powder

( 3x)2. Cream shortening and sugar.

Until blended,

DOUGHNUT CONT.

3. Add egg yolk vanilla and mix well

4. Add milk and mix thoroughly add sifted dry ingredients and mix well until smooth

5. Roll dough on floured board 6. Let stand for 20 minutes

cut with doughnut cutter fry in hot

oil.

DOUGHNUT WITH YEAST

1. Measure 2 tsp dry yeast and 2 tsp sugar

2. Pour 1 cup luke warm water. Let rise and set aside

3. Measure 1 cup margarine or butter and pour 1 cup boiling water add tall evaporated milk and 2 beaten eggs.

4. Add the 1 cup brown sugar and 1 cup white sugar.

5. Blend together and add the risen yeast to the butter milk.

DOUGHNUT WITH YEAST CONT.

6. Mixture then add 10 cup

flour ( all purpose ). 7. Let rise knead and mold in

doughnut cutter. 8. Fry in deep hot oil

COCONUT BUTTER COOKIES

cups purpose flour 1 tbsp baking powder ¾ cup butter 1 ¼ cup sugar 3 whole eggs 1 tsp vanilla 1 ½ cup coconut 2/3 cup milk 

COCONUT BUTTER COOKIES CONT.

Procedure:1. Shift together flour and baking powder. Set aside

2. Cream butter. Add sugar 3. Add egg one at a time

and vanilla 4. Add shredded coconut 5. Add flour alternately with

milk 6. Drop by teaspoonful 2”

apart on a greased pan 7. Bake to 20 –30 mins at

400oF

STRAIGHT DOUGH METHODPAN DE SAL

 

4 cups bread flour 2 tsp salt

2 tsp dry yeast2 ½ tsp purico½ cup water3 tsp sugar

 

Procedure:1. Divide the water into two equal parts2. Dissolves the sugar and salt in one part and the yeast in the other part

PAN DE SAL

3. Mix the liquid and flour

together4. Knead till smooth and soft in appearance5. Add the shortening and knead for 10 mins or more6. Ferment for 1 ½ hour

 

BREADVARIATION:

4 cups flour2 tsp salt2 tsp yeast

2 ½ tsp purico 1 cup water ½ cup milk 5 tsp sugar

Procedure: Same as in Pan de Sal

CHOCOLATE PIN WHEEL COOKIES

( ROLLED)

2 tbsp butter and 2/3 cup butter

¼ cup cocoa 2/4 cup all purpose flour ¾ tsp baking powder ¾ cup & 2 tbsp sugar 1 egg 2 tbsp milk ¾ tsp vanilla

Procedure:1. Melt 2 tbsp butter. Add cocoa .

Cool 2. Shift flour and baking powder 3

times. Set aside

CHOCOLATE PIN WHEEL COOKIES ( ROLLED) CONT.

3. Cream 2/3 cup butter. Add sugar gradually until light and fluffy

4. Add egg and vanilla 5. Add flour and milk alternately 6. Divide into 2 equal parts 7. Stir cooled cocoa into one

portion 8. Chill both in refrigerator for 1

hour 9. Place each portion between

and waxed paper and roll into 1/8” thickness

10.Remove top wax paper and lay 2 portion together

11. Roll up as in jelly rolls

COCONUT ICE BOX COOKIES (REFRIGERATOR)

1 ½ cup all purpose flour¼ tsp baking soda½ tsp salt½ cup butter½ cup sugar granulated1/3 cup brown sugar1 tsp vanilla1 cup shredded coconut

  

COCONUT ICE BOX COOKIES

(REFRIGERATOR)Procedure:1. Shift flour, soda and salt ( 3x)2. Cream butter add sugar

gradually until smooth and dissolved

3. Add egg and vanilla4. Fold in flour and blend in

coconut5. Pour into loaf pan lined with

waxed paper6. Chill until firm7.Turn into a cutting board remove

papers slice about 1/8 –1/4” thick

8. Place on greased cookies sheets. Bake in pre heated 400oF over for 8-10 min. until done.

 

CARAMEL COOKIES ( PRESSED)

2 ½ cup all purpose flour¼ tsp salt1 cup butter½ cup brown sugar1 egg1 tsp vanilla

 Procedure:1. Shift flour and salt together2. Cream butter and add sugar

gradually until dissolve3. Add egg and vanilla4. Add dry ingredients gradually5. Pressed dough thru cookie press

into greased pan6. Bake in pre heated oven 375oF

for 7-10 minutes

PUTO2 cups All purpose flour2 eggs½ cup margarine½ cup water2 tsp baking powder2 eggs ( maalat)1 cup sugar1 cup milk

 Procedure:1. Mix the butter, sugar, eggs, milk

All purpose flour and water in a bowl until smooth.

2. Put in a molders ( muffin with baking cups)

3. Put slices maalat egg on top. Steam until cooked.

MACAROONS

2 condensed milk1 coconut grated¼ cup butter¼ cup flour2 eggs2 tsp vanilla

 Procedure:1. Mix all ingredients together.

Blend well2. Put in baking cups3. Bake until brown

MAJA BLANCA2 cups coco milk1 cup sugar1 cup vanilla1 ¼ cup corn starch

 Procedure:1. Boil coconut milk with sugar2. Dissolve cornstarch in milk3. When coconut mixture boil add cornstarch

and stir well consistency4. Transfer into container and let it cool Prepare the budbod:

1 cup sapal ng niyog1/3 cup brown sugar

 Procedure:1. Place sapal in a skillet and add sugar.2. Cook over a low fire until crispy. 

PEANUT BRITTLE1 cup chopped peanuts1 cup sugar1 tsp salt¼ tsp b. soda1 tbsp margarine

 Procedure:1. Melt 1 cup sugar in a frying

pan2. Lower fire add 1 chopped

peanuts, 1 tsp salt and ¼ tsp b. soda. Mix well

3. Mix 1 tbsp margarine4. Pour in greased board. Roll

to a pin sheet while hot5. Cut into desired shape. Cold

and wrap

BANANA CRACKER

1. Select green saba 2. Pare and slice thinly 3. Roll each slice in sugar 4. Deep fry in hot oil until golden brown. Drain5. Pack and seal

CHICKEN INDIENNE

1 chicken1 cup flour for dredging chicken½ tsp salt¼ tsp pepper cooking oil1 onion chopped¾ cup tomato sauce1 tsp sugar1 tbsp flour¼ tsp curry1 cup water-stock1/3 cup evap milk

 

CHICKEN INDIENNE CONT.

Procedure:1. Sift 1 cup flour with salt and pepper. Cut chicken into serving pieces. 2. Coat chicken with salt and flour

mixture by dropping pieces into paper bag with salt flour mixture.

3. Fry chicken to golden brown . Remove chicken from pan set aside.

4. Saute onion in hot oil. Add sugar, flour and curry powder.

5. Pour in water and stir till ingredients are thoroughly blended. 6. Add tomato sauce and chicken. Allow to simmer until tender correct

seasoning when almost done add 1/3 cup

carnation milk and serve.

FRENCH-FRIED ONIONS RINGS

4 onions1 cup plain flour1 cup milk1 egg¼ tsp saltoil for deep frying

 Procedure:1. Peel the onion, slices them

thinly and then separate the rings from one another.

FRENCH-FRIED ONIONS RINGS

2. Put the rings into a bowl, add the milk and let the combination stand for one hour. Drains the onion and reserve the milk. The preliminary soaking in milk removes any sharpness from the onion making them milder in flavor.

3. Beat the egg well. Then beat in reserved milk, the salt and sifted flour.

4. Dip the onion rings into the batter and drop them into the oil, which should be deep and hot, a few at a time, so that the heat of the oil does not decrease. 5. Fry them until golden brown. Drain these well, sprinkle them with salt, then serve them while hot.

BUTTERFLY SHRIMPS  12 large shrimps

12 thin slices ham

3 slices lean bacon

2 eggs

3 tbsp flour

1 large onion

1 cup catsup

1 tbsp worcestershire sauce

½ tsp salt

2 tsp sugar

1/3 cup water

1 tsp vetsin

2 tsp cornstarch mixed with 2 tsp water

½ tsp soy sauce

Dash pepper

1 clove garlic

2 tbsp vegetable oil

 

Preparation:1. Remove sheet of shrimp with

exception of the tail.2. Clean and remove vein. 3. Cut half way to the quarters through

neck and flatten with light tap of flat surface of knife.

4. Cut ham and bacon into 12 pcs 1 inch by 2 inches to fit flattened. Surface of shrimps.

5. Using a wire whip mix batter of flour and eggs until consistency or drops of the stage when you test it with a fork (you may need more flour or less egg).

6. Dip one side of ham into batter and apply on shrimps.

7. Do the sauce with the bacon, so that each shrimp will have a pieces of ham dipped in batter and a piece of bacon dipped in batter placed over the ham.

 

BUTTERFLY SHRIMPS

Sauce:1. Cut onion into half rings. 2. Mix catsup, worcestershire sauce, sugar,

water and vetsin. Mix cornstarch solution and add soy sauce and pepper.

3. Set beside pan. Mince garlic cooking using a high flame add 2 tbsp of oil and place shrimp and bacon.

4. Fry for 2 minutes. Cover for 30 seconds. Next reduce flame slightly and turn shrimp over. Fry for 2 minutes or until done.

5. Remove and set aside on paper towel. Next reheat pan and stir fry onion for 2 minutes. Line bottom of serving dish with onion.

6. Reheat pan remaining oil, salt and garlic. Add catsup mixture being to boil.

7. Thickens with cornstarch solution. Arrange shrimps over onion and pour sauce over shrimp. Serve.

 

HOT POTATO SALAD 

6 slices bacon cut into pieces

4 pcs. hotdog sliced 4 cup raw yellow potatoes

cubeb (1/4 k) ½ cup onions chopped

1 cup boiling water 1 tall can evap 2 T mustard½ cup vinegar 1 tsp salt¼ tsp white pepper

 

 

HOT POTATO SALAD

Procedure:1. Cook bacon. Set aside2. Fry hotdogs in bacon fat. Set aside.3. Fry onion and potatoes4. When fat is absorbed, add water

then milk5. Continue cooking over low heat

stirring occasionally until potatoes are cooked and sauce thickens

6. Mix vinegar, salt, mustard and pepper

7. Add this to potatoes mixture very slowly stirring constantly

8. Do not allow sauce to dry9. Remove from fire, add fried bacon

and sliced hotdog

PAMPANGO FROZEN FRUIT SALAD

 2 cup fruit cocktail 1 cup peaches (cubes)1 cup fresh apple (cubes) marinated in juice1 cup lacatan banana and sliced marinated in juice¼ k grapes peeled – orange sectionchopped almonds1 cup cherries1 cup pine chunks1 cup whipped cream nestle and condensed

 

PAMPANGO FROZEN FRUIT SALAD CONT.

Procedure:1. Chill all fruits dipped in juice

to prevent discoloration2. When cold drain all fruits3. Be careful to keep each

pieces of fruits intact. Set aside

4. Fold in whipped cream into mayonnaise

5. Carefully fold whipped mixture into fruits

6. Arrange fruit salad in a bowl and garnish with cherries or red sago

7. Freeze and serve cold.

BIRDS (SEA SWALLOW) NEST SOUP

 3 oz. Dried bird nest3 egg white3 cup chicken broth2 tsp soy sauce3 oz. White chicken meat1/8 cup ham2 cup ham broth½ tbsp cornstarch1 tsp salt

 

BIRDS (SEA SWALLOW) NEST

SOUP CONT.Procedure:1. Sack birds nest in boiling

water and leave to stand for 5-6 hours.

2. Drum and remove any astray feather which may still remain with a tweezer.

3. Add soy sauce and a cup full of hot water to the gelatinous bird nest.

4. Place the mixture in a small sauce pan and simmer very gently for ½ hrs.

5. Mince the chicken meat.

 

EGG AND MUSHROOM SOUP

 5 pcs. dried mushroom2 egg¾ cup chicken stock1 ½ tsp soy sauce1 tsp salt1 tsp vetsin½ tbsp cooking oil

 

Procedure:1. Wash mushroom and soak

in a cup of water set aside.   

EGG AND MUSHROOM SOUP CONT.

2. Beat egg set aside. 3. Boil chicken stock, add

mushroom with the water in which they were soaked.

4. Boil for 5 minutes, season with soy sauce, salt and vetsin, stir in the cooking oil and beaten eggs.

5. Serve hot

MUSLIN CUSTARD SOUP

½ cup cooked chicken diced½ cup cooked peas2 pcs dried mushrooms ( cooked)½ tsp vetsin2 cups chicken stock2 eggs beaten

 

Procedure:1.Place equal amounts of chicken bamboo shoots, peas and mushroom in 4 divided pyrex cups.

2. Set aside blend eggs , aji, and cold chicken stock together pour beaten egg mixture into cups.

3. Place cups in a pan and pour in about 2” of boiling water in to the pan.

4. Cover and steam 20 minutes over a low fire. Variation:

Chopped cooked shrimp may be used instead of chicken , Any green leafy vegetable may be substituted for the peas.

SPAGHETTI ALA DIABLO 1-8 oz package spaghetti 1 onion, cut finer

1 small clove garlic2 tbsp fat2 ½ cups cooked tomatoes ( boil and remove skin seeds)salt and pepper1 tbsp sugardash cayenne½ cup diced cooked chicken1 cup mushroomgrated cheese

 Procedure:1. Cook spaghetti in boiling water salted water until

tender.2. Drain and place in greased casserole3. Saute onion and garlic in fat until tender but not

brown.4. Add tomatoes, salt, pepper and cayenne.5. Heat to boiling then add chicken and mushroom

and pour our spaghetti. 6. Toss with fork sprinkle with grated cheese and bake

in moderate oven ( 350F). 7. Until mixture is heated though and cheese is

melted. 

BIRDS NEST SOUP 3 oz dried birds nest

3 eggs whites3 cups chicken broth2 tsp chicken meat1/8 cup ham2 cups ham broth½ tsp corn starch1 tsp salt

Procedure: 1.Soak birds nest in boiling water and leave to stand for 5-8 hours. 2. Drain and remove any stray feathers. Add soy sauce and a cup full of hot water to the gelatinous

birds nest. 3.Place pan and simmer very gently for ½ hour. 4. Mince the chicken meat very fine, mix with egg

whites and beat them up together. 5. Meanwhile add the chicken and ham broth to the pan containing the birds nest. 6. Bring to boil and leave to simmer gently for 15

minutes. 7. Now stir the mixture of minced chicken and egg white into the birds nest, chicken and ham broth, in a fine steady steam add flour to thicken while stirring

continuously. 8. Leave to simmer gently for 10 minutes before

garnishing with chopped ham. 

CHICKEN BREAST WITH CASHEW

1 tbsp sugar2 tbsp rice ____2 tbsp soy sauce1 tbsp salt1 tsp vetsin½ tsp black pepper1 big onion and 1 cup brothadd 1 tsp sesame oil

Procedure:1. Fry 1 cup kasoy with oil ( dip frying)2. Remove bones from chicken and weight ½ kilo3. Season with 2 tbsp corn starch with water 4. Soak 4 pcs diced mushrooms in water. Dice

bamboo shoots ½ cup5. Saute chicken with one onion, add bamboo

shoots and mushroom6. Add 1 cup broth with seasoning7. Top with kasoy 

PICKLES ( CUCUMBER)1. Soak young cucumber for about 10 days into _____ solutions ( 4 gata of water – 1 gal of salt)2. After 10 days washed it very well and

soak it with 1 gal of water boiled and cooked with 2 tbsp of tawas for 5 days

3. Wash again , then boil pickles until cooked, then cool it completely

4. After cooking, put it in syrup1 gal vinegar1 gal sugar

 If Lazatin vinegar – was used,

1 gal vinegar1 gal water1 gal sugar

 For chicken ( 4 _____ ) on the 3rd day don’t

wash, recurred it with the same amount of curing with praque powder.

HAM, BACON, AND CHICKEN

HAM – 5 K 5 cups water 100 gms of Ham solution boil and cool bast for one

week for every 1 kilo inject 1 cup½ cup salt ¼ cup sugar

Optional 1 tsp – smoke flavor

1 tbsp vinegar mix1 tbsp ham spice Inject 1 cup per kiloDry cure per 2 kilos½ cup salt1/8 cup sugar or 2 tbsp1 tbsp praque powder

Procedure:1. Dissolve first the solution in 5 cups water, when finally dissolve add the sugar and salt and inject 1 cup per kilo.

2. Massage the pork or chicken all over and prepare the

dry curing. This is for every 2 kilos then cure for one day

or 3 to 5 days. 3. Wash and then tie with string. CookSYRUP FOR HAM

2 cups sugar1 cup pineapple juice

Cook until thick

BEEF TAPA

2 tbsp toyo3 tbsp salt5 tbsp sugar_______ 1 tsp½ tsp – black pepper1 tsp ______½ tsp – vega _____ ( optional)Cure for 3 days Refregerate

 CRISPY PATA 1. One big pata rub with 1 tbsp salt. 2. Boiled with water enough to cover meat. 3. Add 1 tbsp salt, 1 tsp curry powder ( optional) 30 mins or more. 4. Hang to drip and when skin is dry. 5. Fry in deep hot fat until skin is crisp.

PATA HAMONStuff 3 or 4 pata depends on the size.1 kilo pork ( pigue) for 3 pata1 tbsp salt3 tbsp sugar½ tsp praque powder2 tbsp soy sauce1 tbsp rice wine-chinese1 tsp accord1 tbsp gelatin

 Procedure:

1. Mix all ingredients and cure for 2 days2. Before stuffing – 1 envelop knox gel

 COOKING PATA – 3 PATA LEGS  4 cups water

1 cup pine apple juice2 tbsp soy sauce2 leaves pepper corn1 tbsp sugar brown1 tbsp cherry

 

SORIZO BILBAO

½ kilo beef lean½ kilo pork lean with fat1 ½ tbsp sugar3 tbsp salt½ tsp praque powder2 ½ tbsp black pepper2 ½ tbsp chop fried garlic9 tbsp pimento de Espana ( paprika bilbao)

 Procedure:

1. Grind beef and pork lean fine2. Combine above ingredients and add to ground meat3. cure in refrigerator for 3 days. Stuff into casing4. Dry until hard5. Pack in lard.

 

FRIED CHICKEN

FOR EVERY 2 KILOS FRYER MARINATE ( OVER NIGHT)

3 tbsp salt2 tbsp lea and perrins2 tbsp gourmet1 tsp black pepper2 tsp vetsin1 tsp ______- (optional)

 Procedure:

1. Boil with broth just enough to cover one chicken. 2.Add 1 cup tanduay rhum and ½ cup 7-up. 3. Add 2 tsp vetsin. Fry in deep

hot fat oil

SIOMAI½ kilo shrimp chopped ( 1 cup)½ kilo ground pork ( 2 cup)½ cup chopped water chestnuts4 pcs dried mushrooms ( optional)

Soaked and chopped or bamboo shoot1 tbsp salt¼ cup corn starch1 tsp vetsin½ cup chopped green onion½ tsp black pepper2 tbsp sugar1 whole egg1 tsp sesame oil

 Procedure:1. Mix all ingredients until well blended chill for 1 hour. 2. Wrap in wanton wrapper. 3. Steam for 30 mins. 4. Serve with soy sauce and calamansi or with mustard.

WRAPPER INGREDIENTS:½ KILO FLOUR½ CUP WATER2 EGGSDASH OF SALTFEW DROPS OF LIYA

Procedure:1. Mix all ingredients to form smooth dough. 2. Roll out bater with rolling pin thin paper thin dough. 3. Cut or round cookie cutter set aside  

SWEET AND SOUR SAUCE BOLA- BOLA½ cup brown sugar½ cup catsup1 cup vinegar1 tsp hot sauceSlice of ginger1 tsp soy sauce1 tbsp cornstarch

  Procedure:

Caramelized sugar add water and rest of ingredients thicken with

cornstarch set aside. 

COCONUT UBOD PICKLES1 kilo coconut ubod¼ cup sliced ginger¼ cup sliced carrot¼ cup sliced green and sweet pepper½ cup sliced native onion½ cup salt

 1. Prepare carrot and other ingredients2. cut ubod into strips and soak in salted water Procedure:1. Prepare all the vegetable except ubod. 2. Sprinkle salt over the mixed slices of onion, pepper, carrot and

ginger. 3. Set aside to melt for about 30 minutes. 4. Mean while working. Prepare the vinegar syrup. 5. When the mixture of onion, pepper, carrots and ginger have

melted squeeze cut juice thru a muslin strainer. 6. Drain the ubod slice which is in the salted water. 7. Blanched in boiling water at least 3 minutes squeeze out much

water thru muslin strainer. 8. Mix the ubod with onion pepper. 9. Pack loosely in jar and pour the hot vinegar syrup. 10. Remove air bubbles. Seal

VINEGAR SYRUP1 quart del monte vinegar4 tsp salt4 cups sugar

 Strain and boil mixture with stirring 

PICKLE GREEN MANGOES

4 pcs green unripe mangoes1/3 cup salt1 cup sugar1 cup water

  Procedure:1. Pare and cut mangoes into halves2. Slice lengthwise and sprinkle salt. Set aside at least 2 -5 hours to melt.3. Press gently with clean cloth to remove part of the juice from the slices.4. Pack in jar.5. Prepare syrup make up of 1 cup water and 1 cup sugar strain. Set aside.6. When slightly cool pour or packed jars.

Seal7. Store in the refrigerator. 

CASSAVA SUMAN

1 cup grated cassava½ cup grated coconut¾ cup sugarBanana Leaves

Procedure:1. Mix all ingredients and wrap

mixture in banana leaves. 2. Boil until done. 

CONCHINTA 

1 cup APF1 cup brown sugar2 cup water1 tsp liya

 Procedure:1. In a mixing bowl, blend all the

ingredients until thoroughly fine,2. Pour into muffins3. Steam for 5 to 20 minutes4. Let it cool for 5 minutes and

remove from pan____5. Serve with grated coconut.

SPECIAL ENSAYMADA

AFP 400 grams - 3 ¼ cup Cake flour 100 - 1 ¼ cup

Water 250 - 1 ¼ cupSugar 125 - 1 cupShortening 50 - 1/3 cupSalt - 1 tspP. milk 50-100 - 1 ¼ cupYeast 20 - ¼ cupEgg yolks 8-10

 Filling Raisin Grated cheese Ham  

MIKE

1 ½ cup AFP½ cup water1 Tbsp salt1 t lyeYellow food color

 Procedure: 1. Combine water, salt and a few drops of food

color 2. Add all purpose flour and stir. 3.Turn out the dough ______ onto a floured board

and knead until smooth.. 4. Divide dough into 2 equal parts 5. Roll it out 1/8 inch thick 6. Fold dough and with a sharp knife cut into

strips. 7. Sprinkle strips with cornstarch to avoid

sticking. 8. Boil milk in boiling water for 3 minutes. 9. Drain and loss it with 2 Tbsp oil.

ONE EGG CAKE

2 cup flour2 tsp Baking powder4 tbsp shortening1 cup sugar1 whole ¾ cup Milk1tsp. Vanilla

 Procedure:1. Shift flour once, measure. Add baking powder

and salt and shift 3 times2. Cream shortening and add sugar gradually

creaming together until blended and light.3. Add egg and beat thoroughly. Add vanilla.4. Add Flour alternately with milk and beat each

addition until smooth.5. Bake in greased pan preheated to 350oF for 25

min. until golden 

BASIC LEAN DOUGH RECIPE

5 ½ cup sifted bread four1 tbsp. dry yeast1 cup lukewarm water1 cup whole milk2 tbsp sugar2 tbsp shortening or oil1 tsp saltLard for greasing

  PANDESAL1. Add ½ cup water to basic lean dough recipe.

_____Omit milk .2. Follow direction to step and out dough into a 2 and

roll each dough into 12” X 1 inch round bastion into 12 pieces.

3. Dredge with fine bread crumbs cut each roll or bastion into 12 pcs.

4. Coat each with more bread crumbs and place on a greased baking sheet 1 in apart. 5. Let rise until double 20-30 minutes. 6. And bake in preheated 400o F oven for 12-15

minute or until done.7. Makes 24 servings  

HOPIAFirst Dough:

300 grams shortening = 2 cup Purico white brand1 kilo first class flour – 3 cups bread flour½ cup oil – cooking oil1 tsp salt2 ¼ cup water

 Procedure:1. Mix all ingredients last flour and knead well set aside. Second Dough:

150 grams shortening – 1 cups300 grams third class flour 2 cup cake flour

 Procedure: 1. Mix and spread to first mixture divide into two parts

and spread insert the second to the first dough use the rolling pin upward and downward and fold 2 sides and roll side ward and roll (fold).

Filling: 2cups (condol Choped) ½ cup spring onion (mura) ½ cup inion balls ( Bombay)

½ pork fat mantika baboy

Procedure: mix well together and fry 

HOPIA CONT.

Add: 1 kilo sugar – 5 cups2 cup water 10 cups1 kilo 3rd class flour – cake flour

Procedure: 1. Mix filling and refrigerate and make balls400 degrees 350 o – 40 minute2. Brush with egg yolk Mongo Filling

1 cup cooked mongo red cook until thick1 ½ cup sugar1 tbsp. oil

Soak beans over night cook and blender1 cup oil and sugar

 

BUCHI WITH SESAME OIL

2 cup malagkit flour or all purpose1 cup mashed sweet potatoes cook and grated2/3 cup sugar¾ cup hot water – boil water

Procedure:Dough: 1.Combine malagkit flour sweet potato and sugar gradually 2. add water mix well until well blended. Set

side. 3.Put the filling, roll in sesame seeds.4. Dip and fry until brown    

TARO PIESDough:

2 Kilo Baguio Gabi– cooked and mashed Cook whole gabi and mashed1 cup all purpose1 cup boiling water1 tsp salt½ cup sugar

 Procedure:

Mix together to form dough. Filling

Onion green onions (leaves)¼ kilo ground pork¼ kilo chopped shrimps¼ kilo chicken liver½ kilo Kasoy

 Procedure:1. Heat a little oil in the pan. 2. Add 3 stalks chopped green onions. 3. Add the pork, then shrimps and chicken liver4 . Stir until cook, season with

2 tsp salt1 tsp vetchin1 tsp sugar1 tsp sesame oil½ tsp pepper1tbsp soy sauceAdd kasoy. Dip fry until brown. Shape empanada

  

CHINESE MOONCAKE Dough: 450 grams all purpose flour – 4

cups ½ cup oil (pork fat) ¾ cup Karo Syrup 1 cup of tea water – to every 2

cups of tea water one Tbsp. tea (Lipton)

 Procedure: 1.Mix all together knead until smooth2.Form into balls and put the mongo

filling, salted egg yolks and glazed fruits.

3.Brush with egg yolk. 4.Bake at 300 o F for 5 minutes or until

done.5. In mongo insert glanced fruits,

raisin, kasoy, salted egg

FRIED PINSEC½ kilo ground pork¼ kilo shrimp chopped4 stalks of spring onion chopped1 piece bamboo shot chopped1 piece dried mushroom and soaked1 egg2 tbsp cornstarchSalt and ajinomoto2 tbsp sesame oil

Cooking oil for deep flat frying 20 pieces. Wanton paper

Procedure: 1.Mix first 10 ingredients together. 2.Wrap and fold with the wanton paper wrappers. 3. Deep fry for 3 minutes

SAUCE3 tbsp soy sauce½ tsp shredded ginger2 tbsp vinegar Few drops sesame oil mix all ingredients

  

CHICKEN WITH YOUNG CORN

4 cloves garlic crushed1 med. Onion sliced1 piece thumb size ginger cut strips2 med. Tomatoes sliced2 tbsp cooking sliced5 cup water2 cup young yellow corn or cream_____2 tbsp rock salt½ tsp ground paper2 tsp ajinomoto

 Procedure: 1. Sauté garlic, onion, ginger and tomatoes in oil. 2. Add chicken and cook until slightly brown. 3. Add water and let boil for 30 minutes. Add

corn. 4. Cover and continue cooking until chicken

and corn are tender season with salt, pepper and ajinomoto.

5. Serve hot. 

HAMBUGER (1 KILO)

3 cups Promate (soak 1/3 of 100 grams packed)¼ cups onion chopped¼ cups red sili chopped4 whole eggs1 tbsp salt1 ½ cup evaporated milk3 tsp ajinomoto½ tsp pepper1 tbsp lea & perrin sauce1 tbsp gourmet____5 cups bread crumbs½ tsp accord3 tbsp hamburger seasoning 

 

CHICKEN EMBUTIDO 3 PIECES

1 kilo chicken breast (double grind)½ cup chopped onions3 raw eggs2 tbsp pickle relish1 small box raisin – ½ cupSin sal3 cans Vienna sausage (chopped)1 cup bread crumbs packed2 tsp saltDash of pepper½ cup ham¼ cup cheese,

vetchin – 1 tsp 

Procedure:1.Remove bones from chicken breast and grind finely.2.Mix all the rest of the ingredients. 3.Wrap in sin sal. 4.Put in baking pan and bake adding 1 cup water for

sauce.5.Bake 350 o F for 40 min or until light brown. Chill.6. Thicken the dipping with a little flour and tomato

sauce.

EMBUTIDO ½ kilo pork giniling½ kilo beef giniling3 cups bread crumbs2 cup sausage (chopped)2 tbsp salt½ tsp black pepper1 tsp vetchin1 cup pickled relish6 tbsp powdered milk4 whole eggs (raw)¼ cup onions ¼ cup red pimiento½ tsp Praque powder1 tsp accord ENR______

 Procedure:1. Mix all together and wrap in sin sal wrapper.

Steam

  

SAUSAGE EMBUTIDO

½ cup butter¼ can tomato Sauce

1/8 cup all purpose flour2 cups broth½ tbsp gourmet½ tbsp lea & perrin1 tsp salt

SIZZLING STEAK

½ kilo Steak Tenderloin Marinate (2 hours)1/tbsp. lea & perrin1tbsp gourmet 1 tsp vetchin½ tsp tenderizer ( Lady’s Choice)¼ tsp vegamine (optional)

SIZZLING CHICKEN For every 2 kilo fryer marinate

3 tbsp salt2 tbsp lea & perrin1 tsp black pepper2 tsp vetchin2 tbsp gourmet

 Procedure: Boil with broth and ¼ cup tanduay rhum and ½ cup 7-up, 2

tsp vetchin, 1 tbsp salt, 1 tbsp lea perrins and tbsp meat dressing

 Gravy (Sauce)

½ cup butter½ tbsp lea & perrinS½ tbsp gourmet1 tsp vetchin¼ cup all purpose flour1 tsp salt1/8 tsp pepper½ cup evaporated milk2 ½ cups broth

 Procedure:1. In saucepan melt the butter add the flour and white

pepper 2. then add the broth and the seasoning let it boil 3. lastly add the evaporated milk.

FRESH NATIVE SAUSAGE Pork Fat – 1 part – (300grams)Ground pork lean 2 parts (100 grams) for 1 kiloSalt 1 ½ tbspSugar 1 ½ tbspSoy sauce 1 ½ tbspCalamansi juice 2 tbspAnisado wine 2 tbsp ______Ground pepper ½ tbspFresh chopped garlic 2 tbsp½ praque powderVetchin 1 tsp1 tsp accord2 tbsp instant atchuete Vegamine ½ tsp optional

 Procedure: 1.Grind the pork (coarse cut) 2.Mix all the ingredients together 3.Cure in the refrigerator for 3 days (put in plastic

bag) 4.Stuff into Casing 5.Keep in the freezer for future use  

SKINLESS LONGANISA 1 kilo pork with 10% pork fat (giniling)½ cup brown (pack)1 tbsp salt1 tbsp chili sauce3 tbsp lea & perrinS (Worcestershire Sauce)3 tbsp meat dressing (gourmet)½ tsp black pepper1 tbsp chopped garlic1 tsp accord½ tsp praque powder1 tsp vetchin½ tsp vegamine (optional)

 Procedure: 1.Mix the pork and seasoning together and chill 2.Wrap pork mixture with cut wrap 3.keep in freezer To cook 1.Heat oil, remove cut wrap 2.Fry in medium heat until brown  

CHICKEN WITH WINE

1 kilo Chicken2 tbsp wine1/4 cup water3 tbsp ginger juice1 tbsp salt3 tbsp sugar2 tbsp soy sauce1 tbsp oil

Procedure:  1. Cut chicken into desired sized. 2. Add the toyo___ ,sugar, 1 tbsp salt + 2

tbsp wine_____ . 3. Let boil.  

AMPALAYA WITH BEEF SAUCE

5 ampalayaSugarToyoGarlicBeefTausicornstarch

 Procedure: 1.Slice ampalaya into desired size 2.Marinate beef with toyo and sugar, 2 tbsp,

slice____ beef thin crosswise 3.Mashed tausi, add 1 tbsp sugar plus ¼ cup

water 4. Minced the garlic 5.Sauté with small amount of oil but not brown 6.Add the tausi then add beef, add water 7. Let boil beef until tender 8.Add ampalaya and cover  

BROWNIES CHOCOLATE

1 cup sifted all purpose flour1/8 tsp salt½ cup butter or margarine1 cup sugar½ tsp vanilla2 eggs2 square ( 2 ounces) (8 Tbsp) unsweetened chocolate melted and cooked½ chopped nuts

 Procedure: 1. Sift together flour and salt 2. Cream butter until light and fluffy. 3. Mix in vanilla. Add sugar gradually 4. Add eggs one at a time beating well after each

addition. 5. Blend in melted chocolate. 6. Add flour mixture gradually and blend in nuts 7. Bake cool and cut into 1 in square.NOTE: Greased pan 375 o F 20-25 minutes 

PAN DE SALSponge wt grams in cupBread Flour 1,600 10 2/3 cupDry Yeast 20 2 tbspWater 880 3 ¾ cup

DoughBread flour 400 2 4/5 cupSugar 160 ¾ cupSalt 40 2 tspWater 280-320 1 1/5 ½ cupShortening 80 ½ cup

Procedure: 1. Add Flour sugar, salt and water to the fermented

sponge and mix at low speed for 4-5 minutes. 2.Add red ban______ and mix at low speed until red

band is equally distributed. 3.Continue mixing at medium speed until dough

become elastic, Rest the dough for 10 min. 4.Cut the rested dough into pieces and make them

into long strips. 5.Sprinkle with bread crumbs let the strips of dough rise for 10-20 minutes before cutting into pieces.

SIOPAO4 ½ All purpose flour½ tsp Salt5 tsp Purico2 ½ tbsp Yeast1 ¾ cup Water½ cup

Procedure 1. Soften yeast in warm water. Set aside 2. Mix together sugar salt, flour in bowl 3. Add soften yeast and mix well then add Purico 4. Continue mixing until well blended in flour board

until smooth 5. Shape into ball and place in a warm place 6. Let rise for 30-40 minutes in warm place 7. Punch down dough and set side in to desired size. 8. Form into ball. Let rise again for 30-40 minutes 9. Flatten the dough pieces. Fill with prepared meat

filling and center seal____ dough and shape into small ball

10.Place newspaper or coupon bond under the siopao 11.Let rise for 1 ½ hours or until dough has risen 12. Steam for about 20 minutes. 

SIOPAO CONTFilling

Pork (1/2 kilo) diced 2 cupsSoy Sauce – 4 tbspWorcestershire – 2 tbspLaurel leaf – 2 piecesSugar 2 tspPepper ½ tspCinnamon ¼ tspWater 2 ½ cupAPF 4 tsp

 

Procedure:1. Prepare 4 ½ X 3 ½ in pieces of brown paper. Set side2. Mix together pork soy sauce, Worcestershire sauce, laurel leaf, sugar, pepper, and cinnamon in a sauce pan3. Add water and bring to boil4. Lower Flame and simmer gently until pork is tender

SANDWICHES WITH VARIOUS FILLING

UTILIZING EITHER OR TOASTED BREAD, THEN WRAP FOR

SELLINGFilling maybe:  Ham, Bacon, Salami or any cold cuts Hamburger, frankfurters for stuffing Cheese, various kinds with chopped pickles,

American celery, pimientos, olive, pineapple etc. Egg in various form or preparation Chicken with mayonnaise, chopped pickles,

American celery Fish either fresh or canned with mayonnaise,

chopped pickles, American celery, asparagus, olive

Vegetable relish. Combined with finely chopped celery, relish and olives____

Peanut butter and relish 

1. Open faced sandwiches in various form and with different filling as given above.

2. Maybe served in dainty form and or as attractive relish tray to serve as appetizer.

3. There may be in dainty form and shapes like canapés, pin wheels, ribbons.

4. Rolls clubs or sandwiches. 

SKINLESS LONGANISA

½ kilo fat =one (1) kilo¾ kilo ground pork lean

 

Ingredients:¼ tsp. vetsin2 ½ tbsp salt6 ½ tbsp, sugar (white)1 tbsp wine / Rum / Gin / Fundador¼ tsp Prague Powder¼ tsp Accord Powder2 ½ tbsp soy sauce5 pieces garlic or I head (chopped)2 tsp. hot sauce or few sprays pepper or

2 siling inanis1 tsp. Perrins sauce

 Procedure:

1. Cut the pork fat into small cubes.2. Place both lean meat and fats in the same container and add above ingredients3. Mix the meat and ingredients by hand until the mass becomes tacky.4. Wrap the mixture into cylinder (as desired) into cut-rite.5. Store in chiller or refrigerator for two to three days6. Deep fry.

  

TOCINO

1 kilo pork (kasim or pige) Ingredients:

2 ½ tbsp sait5 ½ tbsp salt¼ tsp Prague Powder1 tbsp Rum/ Gin/ Fundador½ tsp vetsin

 Procedure:

1. Mix the above ingredients.2. Sprinkle mixture over meat slices ( 1/6 inch thick).3. Mix well, mass to promote even distribution of curing agent.4. Pile pieces of meat in bowl (cover with cut-rite on top) and cover.5. Keep inside the refrigerator for two – three days to cure.6. Add water when frying.

   

 BONELESS HAM

Material:Cheese clothPolythelene bagSiyanseSyringe3 basin / plastic container with coverLadle Measuring cupMeasuring spoonKettle

MEAT PRESERVATIONHAM MAKING

Meat preservation is important and is common practice at home the people involved in the meat industry so that we will have variety of meat products all year round. This method is done by applying measures to delay meat spoilage which is caused by microbial, chemical and physical changes. Of these, microbes thrive in moisture and since meat is 70% water, it easily spoils through bacterial action. Meat can be preserved by salting, sun drying, freezing or cold storage, canning and addition of certain ingredients and chemicals like salt, sugar, acids, vinegar, spices, nitrated and phosphate. We must bear in mind that science is exact and in meat processing certain proportion or measurements are not to be considered because these chemicals which aid in preserving and adding flavor to meat detrimental if used in excess. Nowadays, our markets are flooded with locally processed meat such as tocino, longanisa, bacon, and ham. Ham is very expensive item in the market. Because of this, it is regarded as food for the rich and the affluent. Ham making however, is a very simple process and does not require sophisticated tools and equipment. Ordinary housewives and interested persons can process ham by following the procedures given.

BONELESS HAM

2 Kilos pork (pige or kasim)

Ingredients:SaltWhite sugarBrown sugarPrague powderVetsinSmoke flavor (optional)Beer7 upClovesBay leaf (laurel)Pineapple juiceBoiled water

2 Kilos pork ( pige or kasim)Step I – INJECTING SOLUTION 1 cup boiled water ½ cup salt ¼ cup white sugar 1 tsp Prague powder ½ vetsin ½ smoke flavor

Procedure:1. Dissolve salt/sugar in boiled water2. Cool and strain through cheese cloth3. Add vetsin, Prague Powder4. Inject the solution into different parts of the meat5. Massage meat after injection to distribute solution

 NOTE: do not boil Prague powder / vetsin

Step II – CURING SOLUTION1 cup salt½ cup brown sugar

2 tsp Prague powder1 tsp vetsin

Procedure:1. Mix the Ingredients2. Spread mixture all over the meat

3. Wrap in cheesecloth and put inside polythelene bag4. Put in chiller (refrigerator) for 4-5 days.

  

BONELESS HAM

Step III – COOKINGProcedure:

1. Wash meat 2 times2. Boil the cured pork in enough water for 5 minutes.3. Discard the boiled water and add enough water again until meat is tender. Remove the skin (peel off from one corner)4. Finally cook the meat in the following mixture:

For every kilo of HAM¾ cup beer½ bottle 7-up2 pieces cloves (clavo de comer)1 piece laurel1 cup pineapple juice1 cup white sugar

Enough water to coverWhen cooked, cover ham with brown sugar and place inside on oven until caramelize or treat with red hot siyanse. Finish ham is Pink in color

  NOTE: CURING IS GOO FOR 15 DAYS ONLY. If

more than 15 days, transfer meat to freezer.

BACON MAKING

Materials:Pork Belly (liempo) = 1 kiloSalt = 2 1/3 tbspSugar = 3 ¼ tbspPrague Powder = ¼ tsp

 Procedure:

1. Mix the dry ingredients thoroughly and apply first on the skin side of the trimmed bacon, then on the fleshy portion with a brisk rub.2. Pack the slabs with the skin side on an enameled or wooden tray, preferably covered. Only the top layer should be placed with the skin side up.3. Cure inside the refrigerator for 5 days4. At the termination of the curing period, pull out the slabs and soak for a while in warm water.5. Drain by hanging in bacon hanger or with the aid of loops tied on two parallel corners of the slabs.6. Transfer to the smokehouse and smoke for 3-4 hours; or use smoke flavor, the dry for 3 days.7. Freeze, when hard, slice thinly before cooking. Fry in it’s own lard. Serve crisp.

FISH BURGER

Ingredients:1 kilo fish meat3 tsp salt2 tsp pepper1 ½ tsp lemon juice1 cup chopped onion2 eggs2 tsp hamburger seasoning

 Procedure

1. Chop fish meat, Mix all above ingredients2. Mold into patties and fry.

LUMPIANG UBOD

Ingredients: 1 kilo ubod2 pieces. Carrots½ kilo giniling½ kilo shrimp2 onionOilPatisVetsin

 Procedure:

1. Gisahin ang bawang, sibuyas, giniling. Timplahan ng patis2. Isunod and carrots, ubod at kinsay. 3. Takpan and kawali hanggang kumulo.4. Kung luto na hanguin ang gulay at salain upang makuha ang katas upang magamit sa paggawa ng sarsa.

LUMPIANG UBOD

SarsaIngredients:

2 cups all purpose flourSoy sauceGarlicPeanut (grind)

Procedure:1.Tunawin ang harina ( all purpose flour) sa tubig, pakuluan ito at ilagay ang toyo

kasunod and baway. Hanggang lumapot. Balat

2 cups all purpose flour¾ cup corn starch4 eggs1 tbsp oil3 cups water

 

CRIME VICHYSSOISE

Ingredients:4 cups Sliced Leeks¼ cup butter1/3 cup onion sliced2 cups potato sliced or diced3 cups chicken stocks chicken consommé diluted with ½ cup water½ cup heavy cream, salt and white pepper

 Procedure

1. Use the inside white portion of leaks heat butter, and slices leaks and onion, simmer about 5 minutes or until soft but not browned,

2. Add potatoes and chicken stock, boil gently 30 to 40 minutes or until potatoes are very tender. 3. Press through a fine sieve, add cream, and season to taste. 4. Serve hot or thoroughly chilled. If it is to be served cold beat until smooth before serving.

5. Garnish with a dash of papriles or some fine minced parsley.

FRENCH FRIES

For the best French fries1. First let cut potatoes stand in cold water an hour before frying.

2. Dry thoroughly before cooking.

3. The trick is to fry them twice.

4. The first time, just fry them for a few minutes and drain off grease.

5.The second time fry them until golden brown.

6. There’s no better way.

FRENCH RAGOUT WITH PRUNES

Ingredients:

1 ½ cups sliced onion

3 tbsp fat

1 bouillon cube

1 cup water

1 ½ cups, cube, leftover, beef

1 tsp salt

¾ cup leftover gravy

1 slice lemon

1 ½ cup diced potato

1 ½ cup diced carrot

½ prune juice

12 cooked prunes

12 California walnuts

Procedure:

1. Cook onion in fat, until soft and yellow.

2. Dissolve bouillon cube in water.

3. Add to onion with meat and salt. Simmer 20 minutes.

4. Add gravy, lemon and vegetables.

5. Cook slowly 20 minutes.

6. Add prune juices cook 5 minutes.

7. Remove the lemon slice before serving garnish with

prunes stuffed with walnuts meats.

 

 

CHATEU BRIAND

Ingredients:2 Kilo tenderloin6-8 chicken liver1-7 oz. can mushrooms1 small can sweet peas4 Vienna sausage¾ cup bouillon2 tbsp sherry1 tbsp. flour1 small onion, chopped

Butter for fryingSalt, pepper to taste ½ tsp Ajinomoto

 Procedure: 1. Brown chicken liver in butter remove, from

a pan and set aside. 2. Sauté onion in butter from about 2 minutes.

peas and mushrooms, simmer for a few minutes.

Then add the slice sausage. Remove the pan from fire, add flour and slowly stir in bouillon. Return the pan to fire, let the mixture boil, stirring constantly. Then add liver, sherry,

Cut tenderloin about 1 inches thick sliced and brown in hot butter in a separate pan. Sprinkle with salt and pepper and ajinomoto.

Arrange sliced on serving platter and pour the sauce over them. Garnish with triangle of fried bread.

Chateu Briand cont.

 MEAT LOAF WITH GRAVY

2 lbs. ground chuck2 eggs1 medium onion, minced2 tbsp sweet relish2 tbsp. chili sauce2 tsp salt¼ tsp pepper1 tsp chopped parsley½ cup quick oats½ tsp MSG.3 hard cooked eggs, shelled1 3-oz can mushroom pieces and stem4 slice bacon1 tsp pepper

 

GravyJuice from meat loaf3 tbsp flour1 ½ cup bouillon½ tsp salt1 tsp Worcestershire sauce1/8 tsp white pepper½ tsp sugar1 tsp soy sauce

 Procedure:

1. Preheat oven to 350°F.2. Combine all meat loaf ingredients thoroughly except mushrooms hard boiled eggs and bacon

3. Pack ½ of mixture into 9” X 5” X 3” loaf pan. 4.Spread mushrooms on top of this layer. Line up 3 hard

cooked eggs in the middle. 5. Pack the rest of the meat on top. Lay bacon pieces on top

of meat loaf. 6. Bake for one hour and 15 minutes. Remove from oven. Let

stand for 5 minutes. Turn loaf on a heated dish. Spoon juices7. Return juices to baking pan, add flour, and stir to smooth paste. Stir in bouillon, salt Worcestershire sauce, white pepper and sugar.

8. Cook over medium heat stirring with a wire whisk until gravy turns thick and smooth.

9. Add 1 tsp kitchen bouquet or soy sauce to color gravy. Serve hot with

 Preparation 10-15 minutesCooking time 1 hour and 15 minutesServes 5-6

Meat Loaf with Gravy

COLESLAW

1 cup diced pineapple1 cup diced celery1 cup pure foods Canadian style smoked ham, diced1 small onion chopped3 cups shredded cabbageMayonnaiseSalt and pepper to tasteLettuce

 Procedure: 1. Combine all ingredients. 2. Toss lightly with mayonnaise. 3. Season with salt and pepper. Chill. 4. Serve crisp Lettuce bed. 

CHOCOLATE CAKE (DOUBLE)

4 ½ cup cake Flour2 t. baking powder2 cup sugar1 cup oil1 cup water (hot)½ cup chocolate16 pieces eggs1 cup sugar 

Procedure:1. Dissolve the chocolate in 1 cup water and 1 tsp baking soda.2. Sift flour measure. Add baking powder and 2 cup sugar.3. Pour in 1 cup oil and chocolate.4. Separate egg white from egg yolk in the flour mixture5. Beat egg white till fluffy, adding sugar gradually till stiff6. Fold in water mixture into beaten egg white and blend.7. Pour into line pan and bake 350 °F temperature for 40-50 minutes

HONOLULU FRANKFURTERSIngredients:

16 frankfurters, whole or sliced1 medium sized onion chopped (about ¼ cup)¾ cup tomato sauce½ cup water¼ cup vinegar2 tbsp brown sugar1 tbsp soy sauce4 pineapple slices2 tbsp cooking oil Few sprigs of parsley

 

Procedure:1. Sauté onion in hot oil until tender.2. Add all other ingredients except frankfurters, pineapple and parsley; simmer about 10 minutes.3. Meanwhile, with a sharp knife, make shallow slits- about 1/8 inch-deep lengthwise along the frankfurters.4. Add frankfurters to the sauce and simmer, covered 20 minutes.5. Garnish with pineapple slices and parsley.6. Serve 8

(If sliced frankfurters are preferred cooking time should be reduced to 15 minutes.)

 

HAWAIIAN RECIPEBOLA GAI (CHICKEN)

Ingredients:

2 chicken, cut to serving pieces1/3 cup flour1 tsp salt¼ nutmeg4 tbsp margarine1 No 2 can pineapple slices½ cup soy sauce2 tbsp sugar

  Procedure:

1. Mix together flour, salt celery, garlic salt, nutmeg. Dust pieces of chicken with this mixture and brown well in margarine.

2. Combine syrup from the can of pineapple, ½ cup soy sauce and sugar.

3. Place pieces of chicken in a shallow casserole or baking dish pour pineapple soy sauce over them.

4. Cover the casserole and bake in a 350 ° oven until chicken is tender, about an hour. Baste chicken with juice is the casserole 2 or 3 times while baking.

5. Saute pineapple slices and sprinkle with ajinomoto. 6. Serve with the cooked chicken.

NEOPOLITAN SALAD 

Ingredients:½ c viena sausage1 kilo diced cooked potatoes½ kilo dices carrots, cooked1/4 kilo diced sugar beefs (canned)¾ c chopped pickles½ kilo baguio beans, sliced1 cup cucumber, diced1 cup cubed celery1 apple (cubed)1 pineapple 

Procedure:1. Boil string beans, potatoes and carrots in enough water to cover.2. Cut all vegetables as indicated above.3. Marinate prepared vegetables in marinade at least 5 minutes. Drain4. Combine all ingredients carefully in large mixing bowl5. With lettuce leaves as a salad bed, arrange ingredients in an attractive salad bowl6. Garnish with some of the shrimp and asparagus. If desired, you may also use hard cooked eggs to garnish, use a few sprigs of parsley.7. Serve well chilled.

Serve 16 generously 

 RUSSIAN SALAD

Ingredients:8oz. cooked potatoes8oz. cooked carrots8oz. cooked peas8oz. cooked rammer or French beans4oz. cooked turnips2tbsp vinegar

 SeasoningLettuceMayonnaise

  Procedure:

1. Cut the vegetable into neat diced2.Put into a large bowl and pour over oil and vinegar, season well.3. Leave for several hours turning around in the dressing from time to time.4. Do this gently so the vegetable serve not broken5. To serve pile on lettuce and pour over just enough mayonnaise to coat

BEEF STROGANOFF1 kilo tenderloin

1 can consomme

1 14 ½ oz can mushrooms

1 cup water

2 large onions sliced

3 tbsp butter

½ cup tomato catsup

2 tbsp flour

3 tbsp milk

 

Juice of one lemon

Salt and pepper taste

1 tsp ajinomoto

 

Procedure;

1. Trim all the fats from tenderloin and cut in sliced crosswise and then into narrow strips the size of the fingers.

2. Add salt and pepper to the meat and brown in butter in a few minutes, remove from fire and set aside.

3. Fry onions and sliced mushrooms in that same butter until golden brown and return the meat.

4. Add Flour, lemon juice, ketsup, consommé and water.

5. Cover and simmer for about 20 minutes.

6. When ready to serve, add milk, Ajinamoto and mix.

 

 

 

 

CAKE MAKING GUIDELINES:

CAKE FALLS DURING BAKING

Excessive amount of baking powder cut down leavening

Over creaming (in production) at high altitude. Reduce cream time and cut down leavening

Failure to reduce amount of baking powder when replacing a shortening of poorer creaming quality with high grade. Cut down the leavening

Too few eggs to help hold the cell structure until it has set in baking add some eggs.

Too soft flour. Use a harder grade or more eggs

Oven temperature too low. Bake at a higher temperature.

CAKE LACK VOLUME

Insufficient creaming. Cream shortening for 15 – 20 minutes except at high altitude

Insufficient baking powder. Increase excess baking powder. Increase

Excess baking powder. Cut down amount Shortening has power creaming quality

hydropaste shortening has excellent cream Excess moisture. Reduce the amount of

liquid. Insufficient moisture. Increase liquid Certain kinds of depositor. Increase baking

powder. Failure to cream at proper temperature.

Cream 70 -75 Insufficient mixing after addition of flour.

Determine by experiment how easy to mix to set proper volume.

 

CAKE HAVE EXTREMELY COARSE GRAIN

Excess sugar, reduce amount. Insufficient sugar Increase the

amount Excess leavening cut the baking

powder

CORN STARCH COOKIES

1 box cornstarch1 cup butter1 cup cake flour1 cup sugar2 whole eggs2 egg yolk1 tbsp baking powder1 tbsp vanilla

 

BOAT TARTS2 cups all purpose flour2tsp sugar2 egg yolk1 tsp salt½ cup butter10 tsp water

 Procedure1. Sift flour, salt and sugar into a bowl. 2. Add the margarine broken into fine particles. 3. Sprinkle water stir gather and mix to form dough. 4. Chill. Roll in about thick. Cut at fit into boats tarts. 5. Fill with Cashew nuts fillings.

Cashew Nuts Filling2 egg yolks¾ cup sugar condensed2/3 cup evaporated milk milk1 cup cashew1/3 cup butter melted1 egg white

 Procedure1. Beat egg yolk until lemon yellow. 2. Add sugar, cashew, margarine and milk.3. Set aside4. Beat egg white. Fold into cashew nuts filling  

ANGEL COOKIES

3 cup all purpose flour2 cup cake flour3 egg yolks2 tsp. baking powder2 tsp. baking soda1 ½ cup grounded peanuts1 bar butter2 whole eggs1 cup white sugar1 cup brown sugar2tsp vanilla

 

CHOCOLATE UP-SIDE DOWN CAKE

1 cup flour11/2 tsp cocoa1tbsp baking powder¾ cup sugar1 tsp salt½ cup milk1 tsp vanilla

Procedure 1. Mix dry ingredients well, then add milk, oil and vanilla ½ cup brown sugar ½ cup white sugar 1 cup water 2 Tbsp cocoa 2. Mix and boil for 5 minutes. 3. Pour the 1st mixture. Bake 350° F until form

touch  

BUTTER CAKE

3 cups cake flour sifted 3 times 4 tsp baking powder 2 cups sugar

2 tsp vanilla 1 cup milk (evaporated) 1 bar butter 7 eggs  Procedure: 1. Cream butter add sugar 1 ½ cup little by little 2. Add egg yolks one at a time 3. Continue beating. Add flour alternate with milks until smooth 4. Set aside 5. Beat egg whites 6. Add sugar little by little until smooth stiff but not dry 7. Fold in the butter to the meringue 8. Blend well 9. Pour in greased pan10. Bake in moderate even 350°F for 40 minutes until well done   

BUTTER CAKE 2

3 ¼ cake flour4 ½ tsp. baking powder¾ cup butter or margarine1 ¼ cup sugar4 eggs¾ cup evaporated milk½ cup water

Vanilla Procedure: 1. Sift together flour and baking powder cream butter and sugar 2. Blend in eggs one at a time 3. In another bowl combine milk, water and vanilla 4. Add flour mixture and milk mixture alternately to

the cream mixture. 5. Starting and ending with flour. 6. Pour into prepared pan. 7. Baking temp 375° F for 45 minutes 

WHITE MOUNTAIN FROSTING

½ cup sugar2 Tbsp water¼ cup corn syrup1/8 tsp cream of tartar2 egg white

1 tsp vanilla Procedure 1. Mix sugar, water and corn syrup in sauce pan. 2. Cover sauce pan and bring to rolling boil. 3. Cook until syrup spurs 6’’ to 8’’ thread. 4. Just before syrup is ready beat egg whites and

cream of tartar until stiff enough to hold to a point.

5. Pour hot syrup slowly in thin stream into the beaten egg whites and continue beating until frosting hold peaks.

6. Blend in vanilla.   

BUTTER ICING

1 cup confectioners sugar¾ cup evaporated milk1 cup butter1 tsp. vanilla

 Procedure:

1. Dissolve sugar in milk chill for at least an hour. 2. Cream butter until light and fluffy. 3. Pour sugar, milk mixture in thin streams beating continuously and vanilla4. Add until of spreading consistency.

BOILED ICING

1 ½ cup sugar½ cup water2 Tbsp. corn syrup4 egg whites¼ tsp cream of tartar

Procedure1. Combine sugar, water and syrup in a sauce pan and boil for 5 minutes2. Meanwhile beat egg whites with cream of tartar until soft peaks are formed3. Poured syrup gradually to a beaten egg whites. Beat until very stiff.

 

CORN STARCH COOKIES 2

1 box cornstarch1 cup all purpose flour1 bar butter

2 whole eggs2 egg yolks1 tsp baking powder1 cup sugar1tsp vanilla

 Procedure

1. Cream butter2. Sift cornstarch, flour and baking powder

3. Add sugar little by little 4. Add eggs

5. Add the sifted flour 6. Continue beating until smooth 7. Drop by teaspoon in the greased pan 8. Bake in moderate oven 350° F for 20 minutes 

BANANA CAKE¼ butter1 cup sugar2 eggs2 cup flour¼ cup milk¾ c banana3 pieces calamansi½ cup sugar for eggwhites3 tsp baking powder3 tsp baking soda

 To mash banana add ¼ cup milk to avoid

discoloration and set aside Procedure:

1. Cream butter, add sugar little by little.2. Add egg yolk, add flour and alternately with milk and add mashed banana.

3. Beat the egg white and add sugar little by little then fold. Bake 350°F 30-40 minutes

 

BANANA CAKE 2

½ cup butter1 cup sugar2 eggs2 ½ cup flour1 ½ tsp juice1 tsp baking powder½ tsp baking soda1 tsp vanilla½ cup milk½ cup sugar for egg white

  

STRAIGHT DOUGH METHOD :PANDESAL4 cup bread flour2 T salt2 T dry yeast2 ½ T Purico (lard)1 ½ cup water2 T sugar

 Procedure:

1. Divide water into equal parts.2. Dissolve the sugar and salt in one part and the yeast in the other3. Mix the flour and liquid together4. Knead till smooth and satiny in appearance5. Add the shortening and knead for 10 minutes6. Fermenting in 1 ½ hour

 

PLAIN CHIFFON CAKE

2 ½ cup cake flour7 eggs1 ½ cup sugar½ cup oil9 egg whites3 tsp baking powder½ tsp cream of tartar

Procedure:1. Sift the flour and sugar2. Measure the ingredients the sifted four with 1 cup sugar and baking powder (2 times)3. Place in a bowl and make a well4. Add the seven yolks oil and juice5. Beat until smooth6. Beat the egg white and little sugar until stiff7. Fold in the bowl into the meringue. Blend well8. Pour in the ungreased pan9. Bake in the moderate oven 350° F in 40 – 45 minute

LECHE FLAN

1 ¾ cup evaporated milk¾ condenced milk8 egg yolk1 cup sugar

  1 c evaporated mil X2 yield 2 big8 egg yolk 1 small1 tsp lemon or vanilla1 cup sugar1/3 cup sugar syrup

 Procedure:

1. Scald the evaporated milk in double broiler 15 minutes.2. Beat egg yolk; add sugar, milk and flavoring.3. Pour in 1 quart mold4. Place this in large pan half filled with water.

Steam or baked for about 1 hour or until mixture become firm. 5. Cool before removing from mold 6. If desires line mold with caramelized syrup before pouring in mixture for steaming or baking

 

CHOCOLATE CAKE

3 cup cake flour7 egg yolk1 bar butter2 ½ cup sugar2 tsp baking powder2 tsp baking soda1 ½ cup milk 2 tsp vanilla½ cup cocoa

 

DESICCATED COCONUT CUPCAKE

Beat slightly 5 eggs.Add 1/3 cup sugarThen add 1/3 cup butter 1/3 cup sugar

 Mix well and add 1 can condensed milk 3 cup desiccated (fine) coconut ¼ cup cake flour

Spoon on paper cupsBake 300° F for 15-20 min or until brown

      

CREMA DE FRUITA

First LaterPrepare the recipe of the sponge cakePour cream filling on topSecond layerAnother recipe of sponge cakeAdd cream filling on topArrange the fruit on the cake, fruit cocktail, cherries, peachesPour the prepared gelatin on the top of the fruitsFreeze

 SPECIAL CASSAVA BIBINGKA

1 cup Cassava3 whole eggs3 cup coconut milk2 cup sugar1 cup milk¼ cup butter

Topping2 egg yolk1 cup milk

Procedure1. Beat Egg slightly.2. Add sugar coconut milk, evaporated milk3. Blend well. Add grated cassava, melted butter 4. Pour in pan with banana leaves. Bake until brown.

 

CHINESE HOPIA Gr MeaBread flour 490 3 ½ cupSoft cake flour 260 3 cupSugar 100 ½ cup Salt 5 1 tspWater 450 2 cupHycoa fat 100

 PasteSoft Flour 500 4 cup Hycoa Fat 200 2 cup

 Fillings

1 kilo mongo Procedure:

1. Blend flour and shortening very lightly.2. Dissolve sugar and salt in water.3. Mix them together to form a dough,.4. Round the dough.5. Let rest for 10 minutes in the mean time6. Blend soft flour and hycoa to make a paste cover the ball paste

 

 

BEEF STROGANOFF

½ kilo round steak cut in strips½ cup all purpose flour2 tbsp butter or margarine½ cup chopped onions1 glove garlic½ cup mushroom, sliced

Mushroom juice1 cup sour cream1 cup tomato sauce½ tsp hot sauce½ tsp salt¼ tsp black pepper¼ cup cheese (optional)

Procedure1. Coat meat strips with flour2. Brown in butter or margarine3. Push to one side of pan4. Sauté onion, garlic and mushroom5. Stir mixture together and cover pan and simmer for 5 minutes6. Combine mushroom juice and sour cream, tomato juice and seasonings7. Pour over meat8. Sprinkle with grated cheese and brown if desired.

Sour Cream: 1 evaporated milk, add 1 tbsp pineapple juice or calamansi juice. Let stand until curdled.

  

CHICKEN A LA KING

2 tbsp butter1 tbsp flour½ cup chicken stock½ cup evaporated milk½ tsp salt1 cup boil chicken½ sliced mushroom sautéed in butter½ cup green pepper¼ cup pimiento diced1 egg yolk beaten slightly2 tbsp sherry

 Procedure:

1. Melt butter in sauce pan stir in flour.2. Pour stock and scalded evaporated milk gradually, stirring constantly.3. Cook slowly until slightly thickened 4. Season with salt.5. Add the diced chicken, sliced mushroom, green pepper, and pimiento.6. Blend and egg yolk and sherry.7. Cooked until thick.

 

 

CURING CHICKEN

Boiled water ( Plain Water)1 ½ cup salt 4 cup water dissolve2 ½ cup boiled water2 ½ cup saturated salt½ and 1/8 tsp salitre1 drop anis1 drop oil of cloves2 drop maplene2 ½ tbsp

Dry cure mixture (double) Salt 4 tbsp Sugar 8 tbsp Salitre ½ tsp

Mix and rub to the chicken Pig with 2 ascorbic acid

   

CABBAGE ROLL SOUP

1 cup cooked chicken meat½ cup cooked pork¾ cup apulid or water chestnut½ cooked ham chopped1 white egg1 tbsp cornstarch1 ½ tbsp onion chopped2 eggs + 1 egg white scrambled the cut in long strips4 slices cooked ham, in long thin strip5 cup hot chicken broth14 large cabbage leaves

Salt and aji-no-moto to taste

Procedure:1. Chop chicken and pork meat to a paste, blend in water chestnut and ham.2. Add egg white and corn starch, onion, salt and aji-no-moto.3. Blend well. 4. Parboil cabbage leaves. 5. Remove the mid-rib on each piece of cabbage leaf, spread about 2 tbsp of mixture arrange ham and fried egg at the center and roll. 6. Steam for 15 minute, then cut into 1 pieces.7. Arrange compactly in a cup. 8. Pour chicken stock serve seasoned with salt and aji-no-moto

 

ALMOND GELATIN

8 bars of red gelatin1 Tbsp almond syrup2 ½ sugar 1 small can evaporated milk16 cup water

 Procedure:

1. Boil water2. Add gelatin then almond syrup, sugar, evaporated milk until dissolve3. Mold.

  

EMPANADACrust Gr Mea

All purpose flour 500 3 1/3 cup

Hycoa 60 ½ cup

Sugar 60 ¼ cup

Salt 2 ¾ tsp

Water 285 1 ½ cup

Paste

Soft Flour 275 2 1/5 cup

Hycoa 150 1 cup

 

Method

1. Blend flour and hycoa very lightly.

2. Dissolve sugar, salt in water.

3. Mix them together to form a dough.

4. Do not knead excessively flatten cut. Let rest in 10 minutes

5. In the meantime, blend soft flour and hycoa to make the paste.

6. Cover the wall of paste with the flattened crust and then sheet ____ cut. Let rest in 10 minutes

7. On the _______ side-oil board place the dough facedown.

8. Sheet out with the rolling pin to about ½ inches and make a three fold.

9. Roll again and roll lengthwise. Repeat sheeting and rolling after 10-15 minute. 10. Cut into pieces using empanada cutter. Apply desire filling ______crust top crust with beaten eggs.

11. Bake at 400°F for 15-20 minutes

 

 

 

GLAZE ICING

¼ butter boil then remove¼ cup cocoaSift ½ box protraco stir mixture and protraco alternate with milk (¼ cup)

 Sugar Flower

2cup confectioner sugar1 egg1/3 tsp cream of tartar2 tsp calamansi juice

MARSMALLOW

2cup sugar (white)1 cup light corn syrup (Karo)3 knox gelatin¾ cup hot water¾ cup cold water1 ½ tsp vanilla

 Procedure:

1. Mix Knox gelatin with water stir well and let it stand for 5 minutes.2. Combine sugar, cold water, corn syrup and flavoring.3. Blend well and cook, stir gently and pour immediately to knox gelatin mixture.4. Beat until thick ( 10 minutes or more) and smooth white and heavy.5. Pour into grease pan lined with wax paper and grease again. Until at least over night.

6. Cut in desired shape.

PANCIT MOLOHome made Wanton Wrapper

2 cup purpose flour2 eggs2-4 tbsp water

Procedure1. Make a well in flour, drop in egg and 2 tbsp water, 2. Knead until dough is smooth and elastic. 3. Roll out on floured board till paper thin, cut into 3x3 squares.4. Set aside. 5. Can be bought ready made in Chinese factory

Filling¼ kilo pork ground¼ cup chicken cooked and chopped¼ tsp pepper___ ½ cup singkamas chopped1 egg25 pieces wanton wrapper2 tbsp spring onion chopped

Broth1 tbsp cooking oil1 tsp aji-no-moto6 gloves garlic minced½ onion chopped¼ cup shrimps diced¼ tsp pepperchopped spring onion for garnishing6 cup chicken broth

Procedure:1. Mix thoroughly ingredients for filling. 2. Wrap in wanton wrapper. Set Aside. 3. Sauté garlic, onion and shrimps in hot oil. 4. Pour in chicken broth and bring to a boil. 5. Drop the stuffed wrapped into the broth season accordingly to taste. 6. Cover and let boil for 15 min. 7. Serve hot garnished with chopped spring onion.

PANCIT MOLOBroth

1 tbsp cooking oil1 tsp aji-no-moto6 gloves garlic minced½ onion chopped¼ cup shrimps diced¼ tsp pepperchopped spring onion for garnishing6 cup chicken broth

Procedure1. Mix thoroughly ingredients for filling. 2. Wrap in wanton wrapper. Set Aside. 3.Sauté garlic, onion and shrimps in hot oil.4. Pour in chicken broth and bring to a boil. 5. Drop the stuffed wrapped into the broth

season accordingly to taste. 6. Cover and let boil for 15 min. 7. Serve hot garnished with chopped spring

onion.

SALTED EGGS

4 cup water1 ½ cup saltPut into boil until the salt is dissolves.10-15 days

APPLE PIE

4 apples sliced ¼ thick1 ½ tbsp all purpose¼ tsp cinnamon1 tbsp butter¾ cup sugarDash of salt

Procedure:1. Line the pan with pastry2. Fill the pie shell with apples3. Sprinkle with sugar, salt, flour and cinnamon which have been mixed together. Dot with butter

4. Cover apple with top crust over the lover edge by folding upper crust over the lower edge5. Bake at 450°F for 10 minutes. Then at 350°F about 30 minutes or until apple are tender

CUSTARD CAKE

Brown Sugar8 eggs mix and beat 1 cup milkEgg whites½ cup sugar2 ½ flour2 tsp baking powder10 calamansi dissolve in ¾ water½ cup oil2 cup milk 1 cup milk (evaporated)¾ cup sugar5 egg yolk2 tsp vanilla

 Custard 

5 egg yolk Procedure:

1. Mix all together until sugar and egg yolk are dissolved2. Strain and four into the caramelized pan. Set Aside.3. Procedure of Plain Chiffon cake when baking4. Place the pan on a pan with water

 

BRAZO MERCEDES

IngredientsFillings1 cup condensed milk1 tsp vanilla8 eggs yolks2 tsp butter

Meringue:8 egg whites1 tsp cream of tartar1 cup sugar1tsp vanilla

 Procedure1. Fillings2. Combine egg yolk with sweetened condensed milk. Cooked

on top of a double broiler and continue cooking. Add the vanilla and butter. Blend well set aside.

Meringue1. Beat egg white and cream of tartar continuously. 2. Flavor with vanilla spread meringue on top heavily oiled

brown paper lined cookie sheet a meringue through a cooked decoration and cookie tray.

3. Bake 350°F until brown. Roll while hot. Let cool. 4. Spread filling and roll like jelly roll

SPONGE CAKE

1 ½ cup cake flour6 eggs6 tbsp juice 6 calamansi in ¾ water2 tsp baking powder1 ¼ cup sugar

 Procedure1. Sift the flour and sugar2. Measure the dry Ingredients3. Separate eggs4. Sift the flour with baking powder 2 times5. Beat the egg yolk until lemon yellow6. Add 1 cup sugar then juice7. Beating continuously8. Fold the flour to the mixture until smooth9. Beat the egg whites add ¼ cup sugar little by little until stiff10. Fold and cut the batter to the egg white11. Pour in greased pan and bake in moderate oven 350°F 35

minutes

Variation 1 tbsp cocoa 1 tbsp nescafe

 NOTE:

Hycoa = lard (shortening / soft paste)

CREAM FILLING

1 tbsp flour1 ½ tbsp cornstarch½ tsp salt½ cup sugar1 ¾ cup milk1 egg slightly beaten2 tbsp butter1 tsp vanilla

 Procedure:1. Mix ingredients in to of double broiler. 2. Add milk gradually and stir to blend and then beat to boiling

over direct medium heat stirring constantly. 3. Now still some of the hot mixture into egg and return to double

broiler heating thoroughly cover, place over heat water and cook 15 minutes stirring frequently.

4. Remove from heat and stir in butter and vanilla. 5. Cool before spreading .6. Enough to spread between and over top of two 8 inches layers.

         

1 TBSP FLOUR1 ½ TBSP CORNSTARCH

½ TSP SALT½ CUP SUGAR1 ¾ CUP MILK

1 EGG SLIGHTLY BEATEN2 TBSP BUTTER1 TSP VANILLA

 PROCEDURE

MIX INGREDIENTS IN TO OF DOUBLE BROILER. ADD MILK GRADUALLY AND STIR TO BLEND AND THEN BEAT TO BOILING OVER DIRECT MEDIUM HEAT STIRRING CONSTANTLY.

NOW STILL SOME OF THE HOT MIXTURE INTO EGG AND RETURN TO DOUBLE BROILER HEATING THOROUGHLY COVER, PLACE OVER HEAT WATER AND COOK 15 MINUTES STIRRING FREQUENTLY. REMOVE FROM HEAT AND STIR IN BUTTER AND VANILLA.

COOL BEFORE SPREADING .ENOUGH TO SPREAD BETWEEN AND OVER TOP OF TWO 8 INCHES LAYERS.         

 1 TBSP FLOUR1 ½ TBSP CORNSTARCH

½ TSP SALT½ CUP SUGAR1 ¾ CUP MILK

1 EGG SLIGHTLY BEATEN2 TBSP BUTTER1 TSP VANILLA

 PROCEDURE

MIX INGREDIENTS IN TO OF DOUBLE BROILER. ADD MILK GRADUALLY AND STIR TO BLEND AND THEN BEAT TO BOILING OVER DIRECT MEDIUM HEAT STIRRING CONSTANTLY.

NOW STILL SOME OF THE HOT MIXTURE INTO EGG AND RETURN TO DOUBLE BROILER HEATING THOROUGHLY COVER, PLACE OVER HEAT WATER AND COOK 15 MINUTES STIRRING FREQUENTLY. REMOVE FROM HEAT AND STIR IN BUTTER AND VANILLA.

COOL BEFORE SPREADING .ENOUGH TO SPREAD BETWEEN AND OVER TOP OF TWO 8 INCHES LAYERS.          

CUSTARD ROLL

Follow sponge cake recipe.1. Pour into prepared pan. 2. Spread the mix evenly and quickly over the pan using the

rubber scraper with long even strokes. Too much manipulation and spreading will cause toughness.

3. Evenness of the mix on the pan is important to avoid air unever bake.

4. Bake till done. 5. Invert immediately on a towel dusted with powdered sugar. 6. Roll. Cool cake. 7. Unroll and fill the custard Baking temperature 350°F . 8. Time 25-30 minutes

Custard Filling1/3 cup all purpose flour½ tsp salt1 can condensed milk½ cup whole milk2 egg yolks¼ tsp vanilla¼ tsp lemon extract

Procedure1. Mix flour and salt. Blend in milk.2. Cook over medium heat stirring continuously until think.3. Stir half of cream mixture into egg yolks.4. Add vanilla and lemon. Remove from heat.5. Allow to cook and spread on roll

CHOCOLATE ROLL

1 cup sifted cake flour1 tsp baking powder¼ tsp salt6 pieces Eggs separated¼ cup chocolate syrup (magnolia)¼ cup magnolia butter milk (evaporated)1 tsp rum flavor (any gin)½ cup sugar

Procedure1. Sift together cake flour, baking powder and salt. 2. In a bowl, beat egg yolks until light. And chocolate

syrup.3. Butter milk gradually while beating. Sit in four. Add rum

flavor4. Beat egg white to soft peak.5. Add sugar gradually, beating until stiff but not dry.6. Fold in chocolate batter into egg whites and pour in a

15”x10” jelly roll pan lines with wax paper immediately 7. Bake at 375 F for 15 min 8. Turn in immediately in a towel sprinkled with

powdered sugar.9. Roll. Cool. Unroll and spread filling. 

CHOCOLATE ROLLChocolate filling

2 pieces egg yolk¼ tsp salt¼ cup cream (condensed)1 tsp butter Magnolia1tsp vanilla½ cup Magnolia chocolate syrup

Procedure1. Cook over double broiler until

thick spread and roll. 2. Frost with chocolate fudge icing   

GOLD CAKE

1 ½ cup cake flour4 tsp baking powder½ tsp salt2/3 cup shortening (oil)2/3 cup milk½ tsp vanilla1 ¼ cup sugar7 egg yolk

 Procedure1. Sift together flour, baking powder and salt (3

times)2. Cream together shortening and sugar3. Beat egg yolks until thick and lemon colored add

cream mixture heat well4. Add flour mixture alternately with milk add vanilla

extract5. Pour into greased tube pan 9” diameter6. Bake in moderate oven 350°F 1 to 1 ¼ hours7. Cook in 10 minutes. Remove cake from pan cool on

wire rack. 

MOCHA CAKE

2 cup flour2 tsp baking powder½ cup margarine1 1/3 cup sugar3 tbsp Nescafe2 eggs2/3 cup milk

Procedure1. Sift flour measure, add baking powder and sift

again2. Cream shortening. Add sugar gradually and

cream together until light and fluffy3. Add egg one at a time then add the dry

ingredients alternately with milk4. When mixture is already done add Nescafe5. Mix until well blended. Bake in well greased

pan at 250°F  

GERMAN FRUIT CAKE

Gr Mea

Sponge All purpose flour 400 3 1/2Sugar 40 3 tbsp (30-60) Yeast 40 3 tbspWater 280 1/1/4

 All purpose flour 400 gold medalSugarButter 60 2 butterLemon Rind 5Raisin 500 ½ k 3 3/4 Glazed Fruit 400 ½ k 3 1/2Pili nuts or kasuy 400 ½ k Rum 100 9 tbsp

GERMAN FRUIT CAKE

Procedure1. Dissolve and mix dry ingredients

except that part flour2. Cover dough, last part flour3. Ferment 30-45 minutes4. Mix with sugar, butter lemon rind 5. Mix last part ball dough6. Resting time before molding 15

minute7. Baking temperature 180° -

200°C ( 350°- 400°F)

DELICIOUS FRUITCAKE

3 cup raisin (cut-up)2 cup glazed fruits (cut-up)¼ cup rum½ cup sifted flour purpose3 ½ cup sifted all purpose flour1tsp cinnamon1tsp all spice¼ tsp nutmeg½ baking soda or ½ rum or brandy21/2 cup butter (1 ½ lbs)1 cup brown sugar½ cup white sugar9 egg yolk1 tsp Nescafe dissolved in 1 cup boiling water then cool1 ½ cup nut (preferably walnuts)9 egg whites½ cup white sugar

 

 

DELICIOUS FRUITCAKE

Procedure1. Preheat oven to 300° F 2. Soaked raisin and fruit in run after ½ hour dredge in ½ cup flour3. Sift flour, spices, baking soda and baking

powder4. Cream butter, add brown sugar and ½ cup

white sugar5. Beat egg whites until thick and lemon colored6. Add the beaten egg yolks to the butter-sugar

mixture then the cooled Nescafe alternately of the sifted ingredients

7. Blend in raisin, glazed fruit and nuts8. Beat the egg white until soft peak form then

gradually. Add ½ cup white sugar and beat until stiff but not dry. Fold into first mixture.

9. Fold into 3 greased wax paper lined loaf pan and bake 2 hours (if one large pan is use baked

for approximately for 2 ½ - 3 hours10. Sprinkle rum____ ½ cover each cake ( rise rum

for a bigger cake) decorated if desired

OTAP

Gr Mea

All purpose flour 600 5 1/3 cup

Cake flour 400 4 ¼ cup

Sugar 150 ¾ cup

Oil ½ cup

Salt ½ tsp

4 whole eggs - 2 yolk

Dry yeast ½ tsp

Water 350 2 cup

 

 

GATEAU LE SANS RIVAL

12 egg whites (1 ½ cup)1tsp cream of tartar2 cup sugar3 cup cashew nuts

Procedure1. Beat egg whites, add sugar gradually. Fold in

Cashew nuts.2. Spread in form greased and lined (cut-rite) pan

and bake at 300°F for 60 minutes

Filling1. Boil together 1 ½ cup sugar and ½ cup water until

thick. Stir before boiling it2. Don’t stir when you boil it.3. Beat 12 egg yolks and add hot syrup. Continue beating until very thick.4. Transfer to another bowl and freeze. 5. Cream 1 lbs.(2 cups) fresh butter and add egg

yolks mixture.6. Spread the filling on each layer of levels egg

whites. 7. Sprinkle Casoy nuts (2 cups) in between layers

the top side of san rival.8. Keep in freezer until ready to serve.  

BUKO PIE2 Buco2 1/3 cup buco water (juice)½ cup sugar4 tbsp corn starch1 tsp lemon rind

Procedure 1. Boil buco with 2 cup buco water (juice) until tender2. When tender, add sugar . 3. Add corn starchwhich has been melted with ½ cup buco water

(juice), stir 4. Add Flavoring. Stir constantly until it is thick. Cool. Pie Crust

1 5/8 cup Bread Flour 2 cup Cake Flour1 1/3 cup Hycoa¼ cup sugar1tsp Salt85 grs. ( ¾ cup) water

 Procedure of pie Crust:1. Sift the dry ingredients together2. Add Hycoa and blend well to a smooth paste. Add water the mix

well.3. Scale the dough into large enough to cover the pie plate(about

350)4. Form the dough into a round shaped 5. Rolled out the dough to cover the entire to surface of the pie

plate. 6. Thin the bottom by tapping with the ball of dough.7. Flute the edge with finger.8. Pour the filling and bake at 350°F for 30-45 minute   

PIZZA PIE

Ingredients:5 cup all purpose flour1 ½ cup Hycoa1tsp dry yeast½ tsp salt½ tbsp sugar1 cup – 2 tbsp Iced water

 Procedure1. Dissolve sugar and salt in water then suspend the yeast. Set Aside2. Work out or rub hycoa in the blended flour3. Add the yeast water sugar solution and knead the dough rest at least 30 minute before sheeting it our cover the pizza plate with sheeted

dough. 4. Pre bake the crust at low oven temperature for about

10 minutes.5. Apply the prepared topping and garnishing and bake at 300°F - 400°F until done 

 

PIZZA PIE Topping and Garnishing

1 1/2 cup of tomato paste½ cup of tomato sauce¼ cup olive oil2-4 tsp salt100 grams salami2 garlic (minced)1 tbsp powdered oregano1tsp sugar1 lb grated cheese

 Optional: Pickles Sardines Pepper or sausage

Method:1. Mix tomato paste and sauce with olive oil

separation_________. 2. Add garlic, oregano, salt and sugar. Mix thoroughly.3. Add salt to taste. 4. Spread on the pre baked pizza and sprinkle grated

cheese. 5. Garnish as desired. Yield 2 Pizza pie 

BUTTER COOKIES7 cup cake flour½ c Peotraco1 ¾ cup sugar1 ½ tsp salt 1 cup butter1 cup oil8 tsp baking powder 1 tsp vanilla5 eggs

Procedure1. Pre heat over to 350°F.2. Sift cake flour and confectionary sugar together in a

bowl, combine butter, oil, sugar, baking powder, salt 3. Cream all the ingredients together, add dry

ingredients and work easily4. Fill the mixture into a cookie bag with tips and press

into a well greased cookie sheets5. Bake in pre-heated oven for 15 minutes

Variation of butter cookies4 cup corn starch2 cup cake flour2 cup sugar2 butter2 tbsp vanilla2 yolk eggs3 whole eggs

  

EGG PIEIngredients

1 5/8 cup bread four

2 cup cake flour

1 1/3 cup Hycoa

¼ cup sugar

1tsp salt

¾ cup water

Method

1.Sift the dry ingredients together add hycoa and blend well to a smooth paste.

2. Add water then mix well.

3. Scale the dough into large enough to cover the pie plate (about 350 gram)

4. Form the dough into round shape.

5. Roll out the dough to cover the entire top surface of the pie plate.

6. Thin the bottom by tapping with ball of dough.

7. Flute the edge with fingers.

8. Pour the filling and baked at 350°F for 30 to 45 minutes

EGG PIE FILLINGSPie filling

Ingredients: gr measure

Whole eggs 300 6 eggs – 1 tbsp

Egg yolk 100 4 yolks

Sugar 325 1 3/4

Evaporated milk 675

Salt 3

Water 80

Gelatin 5

Procedure:

1. Method Beat the whole eggs and egg yolks until thick.

2. Add the Sugar little by little then introduce salt, evaporated milk and dissolved gelatin.

3. Continue beating until frothy. Pour the filling on unbaked pie shells

EMPANADITAS

½ K cashew nuts3-5 egg yolk1 cup sugar¼ cup butter½ cup cheese¼ cup water

 

TARTS

1 c grounded peanuts 1 cup sugar 3 eggs¼ butter

 Procedure : Mix all together put to boil

until thick. Make pie crust.