Chicken Ginger Stew (Tinolang Manok)

INGREDIENTS:

• chicken cut into cubes
• green papaya, peeled and sliced
• chili leaves/moringga "malunggay" as a subsitute
• onions,sliced
• garlic, sliced
• ginger, sliced
• lemon grass, tied
• salt to taste
• soy sauce to taste
• seasoning granules

PROCEDURE:

1.  Marinate chicken cubes with a LITTLE salt, soy sauce and seasoning granules.

2.  Preheat saucepan. Add oil then saute garlic, onions, ginger with chicken cubes. Wait until the chicken turns to brown.

3.  Add water, sliced green papaya, tied lemon grass and salt to taste. 

4.  Cover the pan. Simmer for 10-15 minutes or until the chicken is just cooked.

5.  When green papaya is soft (try using a fork) then add chili leaves/moringga until just cooked.

6.  Serve hot.

Lasagna

INGREDIENTS:

•  lasagna wrapper/noodle
• 1 kilo ground pork
• Hotdogs, sliced and chopped
• Whole mushroom in can, sliced and chopped
• 1 kg.  and 200 g. Tomato Sauce
• 1-2 can/s of nestle all purpose cream
• magnolia quickmelt cheese
• kraft eden cheese
• salt to taste
• sugar to taste

PROCEDURE:
Lasagna Wrapper
1. Boil water with a little bit of oil and salt. When it boils, add the lasagna wrapper/noodles.
2. Keep testing the noodles. Pull out a small noodle with a fork and if they are stiff, they need more time. When they no longer look stiff, then take one and take a bite. If there's crunch to it it's not done, if it's just a little hard in the center, then it's done.
3. Drain the noodles and set aside.

Meat Sauce

1.  Saute ground pork with garlic and onion.
2.  Add the 1 kg. and 200 g. tomato sauce.
3. Add chopped(smaller/tiny pieces) hotdogs.
4. Add chopped(smaller/tiny pieces) mushrooms.
5. Add salt and sugar to taste.
6. Grate some kraft eden cheese.
7. Set aside.

Layering
(Preheat oven to 350 degrees)
1.  Place the ingredients in the pan/pyrex in layers in this order.

• noodles
• all purpose cream
• meat sauce
• sprinkle sliced mushrooms and hotdogs 

*REPEAT layers until all ingredients are used. 

2.  Meat sauce, sliced mushrooms and hotdogs should be the last layer.

3.  Grate magnolia quickmelt cheese on top.

4.  Bake it in the oven for 40-45 minutes. 

Brazo de Mercedes

 

INGREDIENTS:

• 12 eggs
• 1 cup white sugar
• 1 tsp. cream of tartar
• 1/2 bar butter
• 1 can condensed milk
• 1 tsp. vanilla essence

 MATERIALS:

• wax paper
• tray
• beater/standard mixer
• large bowl

PROCEDURE:

Inner/Yellow Filling

1.  Combine all egg yolks, 1 can condensed milk and 1/2 butter in a saucepan then gently mix them together.

2.  Add vanilla essence and stir until it forms a paste like texture.

3.  Take out from heat and set aside to cool. 

White/Meringue

(Preheat oven to 200 degrees) 

1.  In a separate bowl, combine all egg whites and add 1 tsp. of cream of tartar. Beat the ingredients.

2.  Add the white sugar gradually while continuously beating.

3.  Prepare the tray and grease it with butter. Put the wax paper over the tray. Spread the meringue mixture over the wax paper.

4.  Bake for 15-20 minutes. Monitor from time to time as it may burn easily.

5.  Take out the tray from the oven.  

6.  Place a clean cookie tray on top of the wax paper and flip the meringue.  

7.  Gently peel off the wax paper.

6.  Spread the yellow filling evenly on top of the meringue.

 

7.  Then begin to gently roll the meringue from end to end.

 

 

*Please bear with these pictures guys... was my first attempt to bake this one...  *winks*

Mango Float

INGREDIENTS:

•  1 bar gulaman, flaked OR 1 can evaporated milk
•  3 tetra packs all purpose cream
•  1 can condensed milk
•  3 packs Graham crackers
•  4 big ripe mangoes, sliced thinly
•  2 3/4 cups of water (if you’re going to use gulaman instead of evaporated milk)

PROCEDURE:

1.  Cook gulaman in water until flakes are melted. Strain and set aside. Let cool (not gel).
    *This is optional. You may use evaporated milk instead.

2.  Mix all-purpose cream and condensed milk. Use an egg beater when mixing these. Then let it chill in the fridge for awhile to make it whip.
    *You may use a blender for your convenience.

3.  Arrange into layers in a rectangular container or tray as follows:

• Graham crackers
• 1/2 cup gulaman or evaporated milk
• Mango strips
• Whipped cream mixture
• Repeat layers until all ingredients are used

* Chill before serving

Cathedral Window

 INGREDIENTS:

• 4 sachets of Knox Gelatine (unflavored)
• 2 cans of Condensed Milk
• 1 can of All Purpose Cream 
• 5 cups of Water
• Multicolored Jelly Ace cut into small cubes

PROCEDURE:

1.  Mix 4 sachets of Knox gelatine with 5 cups of water in a small saucepan under a lower heat. Make sure the Knox is completely dissolved in water while stirring it.

2.  Pour 2 cans of condensed milk (or 1 1/2 cups depending  on taste) followed by 1 can of all purpose cream. Bring to boil. Turn the heat off.

3.  Pour the mixture in the molding tray then sprinkle the jelly ace cubes. Refridge.

Black Sambo

 

INGREDIENTS:

• 4 Knox Gelatine (unflavored)
• 1 can All Purpose Cream
• 1 can Condensed Milk
• 1/8 cup Hershey's Cocoa Powder
• 4 cups of Warm Water

PROCEDURE:

1st Layer-Brown Layer

1.  Mix 2 knox with 2 cups of warm water (or boiling water). Make sure the knox is completely dissolved in water.

2.  Add 1/8 cup of Hershey's cocoa powder.

 

3.  Add 1/2 can of condensed milk.

4.  Add 1/2 can of all purpose cream.

 

5.  Pour the mixture in the tray/pyrex and refridge.

2nd Layer-White Layer

1.  Mix 2 knox with 2 cups of warm water (or boiling water). Make sure the knox is completely dissolved in water.

2.  Add 1/2 can of condensed milk.

3.  Add 1/2 can of all purpose cream.

 

4.  Pour the mixture in the tray/pyrex.

 

 

5.  Refridge.

California Maki

 

INGREDIENTS:

• 2 cups Japanese-style rice (for Filipino viewers, try 1 cup regular rice and 1 cup “pilit” rice)
• 2 1/4 cups water
• 1/4 cup rice wine vinegar (OR regular vinegar alone)
• 1 tbsp. white sugar
• 1 tsp. salt
• crabsticks / imitation crab
• nori sheets / seaweed
• mango OR avocado
• cucumber
• flying fish caviar OR sesame seeds
• mayonnaise

 

MATERIALS:

• 1 wooden spatula
• 1 wooden bowl (in absence of this, make sure you use a plasticware bowl. Do not use an aluminum bowl)
• 1 wooden mat / bamboo mat
• cling film

PROCEDURE:
In making Sushi (Japanese) Rice

1.  Rinse rice (1 cup regular rice and 1 cup “pilit” rice) with running cold water in a drainer to remove  debris.
2.  Put in a saucepan with cold water until 1 inch above the rice then soak for 30 min.
3.  Place soaked rice in a drainer and rinse again in a cold running water.
4.  Place drained rice in the saucepan and add 2 1/4 cups of cold water and bring it to a boil. Or you may use a rice cooker instead.
5.  When it boils, lower down the heat. Turn the heat off.
6.  Let it simmer for 20 minutes.
7.  Cool down for 10-15 min.

In making Sushi Vinegar Mixture

1. Mix 1/4 cup rice wine vinegar (or regular vinegar alone), 1 tbsp. white sugar and 1 tsp. salt in a small saucepan. Add a little a small piece of nori sheet in the mixture for a little add on taste.
2. Wait until everything dissolves. Turn the heat off.

In making California Maki

1. Spread the hot steamed rice into a large wooden bowl. Use a wooden spatula. Sprinkle the vinegar mixture over the rice and fold the rice by wooden spatula very quickly. Be careful not to smash the rice.
2. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi right away.
3. Peel a mango OR avocado and cut it into strips (or you may mash the avocado). But I would prefer to cut it into strips. Cut the imitation crabs into strips too if it’s too thick as well as with the cucumber. Make sure all sizes are the same: mango or avocado, imitation crab and the cucumber.
4. Cover a bamboo mat with cling film. Put a sheet of dried seaweed on top of the mat, shiny side down.
5. Spread sushi rice on top of the seaweed and press firmly.
6. Turn the sushi layer over so that the seaweed is on top.
7.  Place 1 slice of imitation crab, next 1 slice of cucumber; and 1 slice of mango or avocado strips (above the imitation crab) lengthwise on the seaweed. Pour mayonnaise along with it.
8. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands.
9. Remove the rolled sushi from the bamboo mat. Cut the California Maki into a bite sized pieces.