Dinuguan (Blood Stew)

Ingredients:
1 k pork, diced
2 tbsp. oil
onion, diced
3 cloves garlic, minced
¼ lb. pork liver, diced
½ c vinegar
1 tsp. salt
¼ tsp. MSG
2 c pig’s blood
¼ oregano / sili

Procedures:
1.Heat oil.
2.Sauté onion & garlic for a few mins.
3.Add pork, pork liver, vinegar, salt, MSG & bring to boil w/o stirring.
4.Add water.
5.Cover it until the pork becomes tender.
6.Add blood. While adding stir it for 10 mins.
7.Cook until the blood becomes thick.
8.Stir it occasionally to avoid curdling.
9.Add oregano/ sili & cook for 5 mins. more.
10.Serve hot.

Sinigang Na Baboy (Pork in Sour Broth)

Ingredients:
¼ k pork ribs, cut into cubes
1 liter water
onion, sliced
3 pcs. tomatoes, sliced
string beans, cut into pcs.
2 pcs. horse radish, sliced
3 pcs. gabi (taro), peeled
kang-kong (river spinach)
tamarind / tamarind powder
salt

For Tamarind Juice:
1.Boil tamarind in water until the shell shows cracks. Let it cool.
2.Peel off the shells & w/ a strainer, pour tamarind (including water) into a bowl.
3.Gently massage the tamarind.
4.Strain again.

Procedures:
1.In a large pot, bring water w/ a dash of salt & pork to a boil. Boil it for 30 mins. or until the pork is tender.
2.Add onion, tomatoes, string beans, horse radish & taro.
3.When it’s already tender, add kang-kong & tamarind juice / tamarid powder.
4.Add salt & taste it for seasoning.
5.Cover it.
6.Simmer for another 10 – 15 mins.
7.Serve hot.

Easy Cookies & Cream Cake

I was thinking of making a dessert even there is no occasion. Since I love cookies & cream flavor in ice cream, I made it into a dessert or for snacks. At 12:50 pm of March 8, 2008 (Saturday); I started preparing & doing this recipe. You can serve it either dessert or snacks.

Ingredients:
3 packs graham crackers
250 ml all-purpose cream
small can condensed milk
150g Oreo cookies, grated
1 sachet unflavored gelatin powder

Procedures:
1. W/ 4 cups of water, put unflavored gelatin powder & bring it to boil. Set aside.
2. Mix all ingredients except graham crackers.
3. Put the graham crackers into the pan. Every after layer, pour some milk-cream mixture.
4. Add another layer until the container is filled.
5. Pour some gelatin mixture on top of the layer to make it firm.
6. Chill before serving.

Lechon Paksiw

I got this recipe from my Auntie Ine. She is expert in cooking for over 40 yrs. & she’s my idol as well. We admired her because all of her made dishes are unique to our taste.

Ingredients:
pork lechon, cut into serving size
soy sauce
vinegar
garlic, minced
pepper, minced
mang tomas sauce
brown sugar
salt
msg

Procedures:
1.Combine all ingredients except pork lechon according to your taste.
2.Add pork lechon.
3.Boil it in a medium heat for 10 mins. or until the pork is tender.

Sette's Toasted Bread

I was created this recipe accidentally. It was a typical weekday afternoon. I felt hungry by that time. I checked our fridge & thinking what the available foods for snacks are. I was thinking of something new to my taste. Luckily, the ingredients were available. That was the history of this recipe.

Ingredients:1 pack hamburger bunch / 6 pcs. tasty bread
1 egg, beaten
evaporated milk
cheese, grated
sugar
butter

Procedures:
1.Mix egg, milk, cheese & sugar. Set aside.
2.Dip the hamburger bunch /tasty bread into egg-milk mixture.
3.Fry butter in a skillet.
4.Turn both sides until its golden brown.

Crema de Fruta

Ingredients:
1 can fruit cocktail
1 can condense milk
1 can all-purpose cream
1 pack unflavored gelatin (colorless)
2 packs graham crackers

Procedures:
1.W/ ½ c of water, put the unflavored gelatin & bring it to boil. Set aside.
2.Mix all ingredients except fruit cocktail (save the juice from the fruit cocktail) & graham crackers.
3.Get the graham crackers & dip them on the cocktail juice before you layer them.
4.Put the graham crackers in pan. Every after layer pour some milk-cream mixture & fruit cocktail.
5.Add another layer until the container is filled.
6.Chill before serving.

Fried Chicken Parmesan

It’s my own recipe & I would like to share w/ you. It’s very simple & easy.

Ingredients:
chicken, cut into serving size
bread crumbs
2 eggs, beaten
milk
parmesan cheese, grated
olive oil
ground pepper
iodized salt
msg

Procedures:
1.Mix bread crumbs & ground pepper. Set aside.
2.Combine beaten eggs, milk parmesan cheese, iodized salt & msg.
3.Dip each chicken to the egg-milk mixture & dredge it in bread crumbs mixture.
4.Heat the olive oil in a large non-stick skillet over medium high heat.
5.Add butter.
6.When the butter is melted already, add chicken & cooked it for 5 mins. or until it’s golden brown.

Homemade Peanut Butter

Ingredients:
2 c (500 ml) roasted shelled nuts (with or without red skin)
1 tbsp. peanut oil

optional:
1/2 tsp. salt (omit if using salted peanuts)

Procedures:
1.Place ingredients in a blender or food processor.
2.Blend continuously for 2 or 3 mins. The ground peanuts will form a ball which will slowly disappear. If necessary, stop machine & scrape sides of container w/ a rubber spatula. Continue to process until mixture becomes spreadable.
3.When desired consistency has been reached, stir in 1/2 c (125 ml) chopped roasted peanuts for crunchy style peanut butter.
4.Then place mixture in a tightly closed container * store in the refrigerator. During storage, oil may rise to the top; if this occurs, stir before using.
5.Makes 1 c smooth or 1 1/2 c crunchy peanut butter.
6.For other variations, you may add honey, cinnamon, etc.

Pork & Chicken Empanada

Ingredients:

Filling:
1 tbsp. oil
1 tbsp butter
1 tsp. minced garlic
1 onion, chopped
1/2 c bacon, finely chopped
1 c pork, minced
1 c chicken meat, chopped
1 c potato (peeled & diced)
1 tsp. soy sauce
1 tsp. sugar
salt & pepper, to taste
1/2 c frozen peas
1/2 c raisins, chopped
2 hardboiled eggs, sliced
chicken stock/cube

Pastry:
2 c flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/2 c butter
5-6 tbsp. cold water

Procedures:

For filling:
1. Saute garlic & onion in oil.
2. Add pork, cook in medium heat for about 15 mins. Mash from time to time to break up meat. Add chicken stock/cube 1-2 tbsp. at a time if the pork is getting too dry.
3. Add seasonings - soy sauce, sugar, salt & pepper.
4. Add chicken, cook in medium heat for a further 10 mins. or until chicken meat is opaque & cooked thru. Again add chicken stock a little at a time if it's getting too dry.
5. Add potatoes, peas, & raisins. Cook until peas & potatoes are cooked through (about 5 mins.). Blend in the butter.
6. Remove from heat and cool.

For the pastry:
1. Combine well the flour, baking powder, salt & sugar in a bowl.
2. Cut in butter to the flour mixture with pastry cutter or two butter knives until particles are pea-sized.
3. Add water a tablespoon at a time while tossing the flour mixture with a fork until all the flour is moistened & can be formed into a ball. Press the dough ball while turning a few times to incorporate all the flour in.

Wrap in plastic cling film and chill in the fridge for 30 mins.

To Assemble:
1. Preheat oven to 400F/200C/gas mark 6.
2. Remove cling film from the dough & flatten with a rolling pin on a floured table or surface & shape into a log. (I usually use greased paper at the bottom and plastic cling film on top)
3. Cut a piece & form into a ball about the size of a golf ball (1-inch in diameter).
Flatten on the surface & roll out thinly into more or less a round shape.
4. Put a heaping tablespoon of the filling mixture on the rolled out dough & top with a slice of hard-boiled egg.
5. Pull one end or half of the dough over the other forming a half-circle shape.
6. Seal edges by pinching by hand or with the tines of fork while cutting excess dough in the process.
7. Repeat with the rest of the dough and fillings.
8. Arrange empanadas on a lightly greased baking sheet & brush tops with egg wash (1 egg beaten with 1 tsp. milk).
9. Bake in oven for 20-25 mins.
10. Remove & serve warm or cold.

Note: You may also deep-fry the empanadas instead of baking.

Pan de Sal

Ingredients:
8 c plain flour
1/4 tsp. salt
1 c sugar
1/2 c cooking oil
2 1/2 c cold water
1/2 c lukewarm water
1 tbsp. yeast


Procedures:

1. In a small bowl, combine the lukewarm water, 1 tsp. sugar & yeast. Let stand for about 15 mins. in a warm area. By this time it will be foamy; whisk well.
2. In a big bowl, mix cold water with oil, salt & the rest of the sugar. Stir until sugar & salt are dissolved.
3. Add the yeast mixture & 1 cup of the flour. Stir to combine.
4. Add the rest of the flour a little at a time. Mix with a wooden spoon until dough pulls away from the sides of the bowl.
5. Knead the dough on a floured surface until smooth. If needed, sprinkle some more flour to keep the dough from sticking too much.
6. Put in a greased bowl & turn to coat the dough all over with oil.
7. Cover & let rise in warm place for 2 hrs.
8. Punch dough & turn out on a floured surface.
9. Divide into 4 & roll each into logs. Cut the logs into individual rolls.
10. Sprinkle breadcrumbs on the rolls & arrange in greased baking sheets.
11. Cover with a damp cloth & let rise for 30 mins.
12. Bake in a preheated oven of 200C/400F for 13-15 mins.
13. Remove from baking sheet. Serve hot or cold.

Egg Pie

Ingredients:

For the pastry:
1/2 c unsalted butter (room temperature)
1/3 c sugar (superfine)
1 c flour
1 egg, beaten
1-2 tbsp. cold water

For the filling:
2 1/3 c milk
4 egg, separate white from yolks
1/2 c sugar (superfine)
1 1/2 tbsp. cornflour (cornstarch)

Procedures:

To make the pastry:
1. Combine flour & sugar in a bowl.
2. Cut in the butter with two butter knives or a pastry cutter. Then, rub in the butter with your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly the egg & knead the dough until it just about comes together. If necessary sprinkle cold water if the dough seems dry.
4. Knead for a short while and form into a ball.
5. Wrap in plastic or cling film and chill in the fridge for 30 mins.
6. Roll out thinly on a floured table top to a circle about 12 inches in diameter.
Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides.
7. Put the tin on a baking sheet & bake blind: line the pastry with foil & baking beans.
8. Bake in a preheated oven to 200C/400F/gas mark 6 for 15 mins.
9. Remove foil & baking beans then return to oven to bake for another 5 mins.
10. Trim the excess pastry from the edge of the flan tin with a knife.


To make the filling:
1. Turn the oven temperature down to 180C/350F/gas mark 4.
2. In a bowl, mix the flour, sugar, & egg yolks.
3. Stir in the milk into the mixture.
4. Whip the egg white to soft peaks & fold into the milk/egg yolk mixture.
5. Place the pastry lined flan tin on a baking sheet.
6. Pour the filling in the tin & bake for 20 mins. until the top is brown.
7. Bring down oven temperature to 110C/250F & bake for a further 1 hr. until the custard is just set. The centre should wobble a little.
8. Remove from oven & cool completely.

Macaroni & Cheese

Ingredients:
2 c elbow macaroni
2 tbsp. butter
2 tbsp. flour
3/4 c milk
1 c sour cream or plain yogurt
1/2 c onion, finely chopped
1/2 c celery, chopped
2 c Cheddar cheese, grated

Procedures:
1. Cook pasta & drain.
2. In a medium saucepan, melt the butter. Stir in the flour, then gradually stir in the milk. Heat & stir until thick.
3. Remove from heat & stir in the sour cream, onion, celery, 1 1/2 cheese, & the pasta.
4. Put the mixture in a 2 quart casserole dish.
5. Sprinkle the remaining 1/2 c cheese over top.
6. Bake at 350 degrees F. for 45 mins.

Makes 4 servings.

Beefy Macaroni & Cheese

Ingredients:
1 k ground beef
1 onion, chopped
2 cans tomato sauce
1 c water
1/2 tsp. oregano
1/2 tsp. salt
2 c elbow macaroni
2 c cubed process cheese

Procedures:
1. In a large skillet, brown beef. Add onion & saute until tender. Drain fat.
2. Add tomato sauce, water, oregano, & salt. Simmer 10 mins.
3. Cook pasta & drain.
4. In a 2 1/2 quart casserole dish, layer half of the macaroni. Top with half of the meat sauce, & half of the cheese. Repeat layers.
5. Bake at 375 degrees F. for 20-30 mins.

Makes 6 servings.

Chicken Parmesan

Ingredients:
4 - 6 chicken breasts, boned & skinned
3 tbsp. olive oil
1/3 c bread crumbs
1/2 c grated parmesan cheese
1 egg, beaten
3/4 c onion, chopped
1 can tomato sauce
1/4 salt
1/4 tsp. pepper
1 tsp. dried oregano
1/4 pound thinly sliced mozzarella cheese

Procedures:
1. Preheat oven to 350 degrees F. Combine bread crumbs & parmesan cheese. Heat 2 tsp. oil in a large frying pan.
2. Dip chicken pieces in beaten egg, then in the bread crumb mixture. Cook to brown on both sides - about 5-7 mins.
3. Meanwhile, in a saucepan heat the remaining tbsp. oil, & saute the onions until tender. Stir in the tomato sauce, salt, pepper & oregano. Bring to a boil.
4. Place the chicken pieces in a baking dish. Pour 3/4 of the sauce over top. Arrange the mozzarella slices over top, & pour the remaining sauce over all.
5. Bake, uncovered, for about 20 mins,. until chicken is cooked & cheese is melted.

Makes 4 to 6 servings.

Cocoa Cake

Ingredients:

Cake:
1/3 c butter
3/4 c sugar
1 egg
1 c flour
1/3 c cocoa
1/2 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
2/3 c water
1/2 tsp. vanilla

Creamy Nut Icing:
1/4 c butter
4 tsp. flour
pinch salt
1/4 c milk
1 1/2 c icing (confectioners') sugar
3/4 tsp. vanilla
1/4 c walnuts, chopped

Procedures:

Cake:
1. Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar & eggs together until light & fluffy.
2. Mix flour, cocoa, baking soda, baking powder & salt together. Mix water & vanilla together.
3. Remove beaters & add flour mixture to egg mixture alternately with water. Fold until smooth.
4. Spread batter in a greased 8 inch square pan. Bake for 30 mins., until top of cake springs back when touched lightly. Remove from oven and cool.

Creamy Nut Icing:
1. Melt butter. Sprinkle in flour & salt. Stir to blend. Remove from heat.
2. Stir in milk, all at once. Return to moderate heat & cook, stirring constantly, until thick & smooth (don't worry if it separates a little).
3. Remove from heat & stir in icing sugar & vanilla. Set in a pan of ice water & stir until the frosting is thick enough to spread. Stir in nuts.
4. Spread over top of the cooled cake.