Ingredients:
- an egg yolk
- 1/2 tsp salt
- a tsp of sugar
- 1/4 tsp mustard
- 1/8 tsp white pepper powder
- 1.5 tbsp of vinegar or lemon juice
- 1 cup of salad oil
Procedure:
- Combine all ingredients except the salad oil in one quart bowl. Beat thoroughly.
- Add salad oil, a teaspoon at a time, beating well after each addition.
- After salad oil had been added. Beat for a minute more until mayonnaise is thick enough to hold its shape when spooned out.
- This recipe yield about 1-1/4 cup of mayonnaise.
Ingredients:
- a cup of sifted all-purpose flour
- a tsp of baking powder
- a tsp of salt
- 2 eggs
- 1/2 cup evaporated milk
- 1 tsp melted fat or vegetable lard
- plantain bananas (saba), cut lengthwise
- white sugar
Procedure:
- Sift dry the ingredients in a bowl. Set aside.
- Mix eggs, evaporated milk and oil. Add to the dry ingredients. Beat until smooth.
- Dip banana in batter and deep-fry in fat. Drain on lots of paper towels. Roll in sugar.
- variation: instead of using bananas, substitute it with sweet potato.
Ingredients:
- 2 tbsps of pork fat or cooking oil
- 1 kilo whole pork ham (pigue) or pork shoulder (kasim)
- 2 cloves garlic, minced
- 1 cup water
- 2 tbsps soy sauce
- 2 tbsps brown sugar
- 1 tsp salt
- 1/2 cup vinegar
- a sprig of oregano
- 1/2 bay leaf
- a heaping tbsp of salted black beans (tausi)
Procedure:
- In a pan, sear the pork in fat until all sides are nicely browned. Put the rest of the ingredients. Do not mix. Let it boil.
- Keep it boiling for about 2-3 minutes or until very aromatic. Mix well. Cover. then, reduce heat to very low. Simmer for an hour.
- Remove pork. Slice thinly. Put in a platter.
- Strain the sauce and pour over the sliced pork.
- Serve.
Ingredients:
- 2 cups evaporated milk
- 8 egg yolks
- 1/2 cup caramel syrup
- 1 tsp lemon rind or vanilla
- 1 cup white sugar
Procedure:
- Scald the evaporated milk in double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring.
- Line mold with caramel syrup. Pour milk-mixture.
- Place this in large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing from mold
Ingredients:
- 1 pc Chinese chorizo, minced
- a tbsp of cooking oil
- 6 cloves garlic, minced
- 1 small white onion, minced
- 50 grams minced carrot
- 150 grams shrimps, peeled & sliced
- 1 pc egg, beaten
- 1.5 tbsp fish sauce
- a cup of pineapple tidbits
- 80 grams cabbage, shreded
- 3.5 cups of cooked white rice
- a good handful of minced spring onion
Procedure:
- Saute chorizo until oil is extracted. Set aside chorizo. In the same pan, add oil. Saute garlic, onion and shrimps. Add egg and cook until just set.
- Add rice, chorizo, fish sauce, cabbage, carrot and pineapple tidbits. Mix well. Cook for 3 minutes, stirring constantly.
- Just before serving, sprinkle spring onion on top.
Ingredients:
- 2 slabs, about 600 grams pork belly, each slab cut into 5
- 4.5 cups rice wash or water
- a teaspoon of iodized coarse salt
- 2 large red overripe tomatoes
- 1 medium red onion, quartered
- 5 pcs string beans, cut at 2" length
- 10 small pcs okra, remove both ends
- 1 medium radish, sliced diagonally at 1/2" thick
- 3/4 tbsp of tamarind powder or sinigang powder
- 2 tbsps of fish sauce (patis)
- 1 small eggplant, cut into 3, then, quartered
- 2-3 pcs finger chilis
- a good bunch of swamp cabbage, leaves and tender stalks only
Procedure:
- In a casserole, put the pork and rice wash. Bring to boil. But before it boils, remove the scum as it arises in the soup. Do this until liquid clears up.
- Add the salt, tomatoes and onion. Cover. Bring to boil. Then, simmer very gently for 35 minutes.
- Increase fire to medium, put the string beans, okra, radish, tamarind powder and patis. Cook until half-done, about 4 minutes. Follow with the eggplant and chilis. Cook for a minute. Dump in the swamp cabbage. Cook until done.
- Serve hot and with cooked rice and fish sauce, for dipping.
Ingredients:
- 750 g. chicken, I used recado-cut
- 5 cloves garlic, finely pounded w/ some skin on
- 1 small red onion, finely minced
- 1 tsp black pepper powder
- 1/4 cup soy sauce
- 3.5 tbsps white vinegar
- 2 medium (200-250 g.) potatoes, peeled and each cut into 6
- 4-6 pcs hard-boiled eggs, shelled
- 2 tbsps cooking oil
- 1 small red bell pepper, cut into strips
Procedure:
- In a pan, heat over high fire. Put half of cooking oil. When heated through, add in the potatoes. Fry lightly, about 5-6 minutes. Set aside but retain the oil.
- Remove the pan from the heat. Add the first-six ingredients. Do not mix. Bring back to the stove and let it boil. Keep boiling for a minute or until very fragrant. Mix well. Cover. Simmer in gentle fire for 15 minutes. Turn the chicken and cover again. Continue cooking slowly for another 10 minutes.
- Increase fire to high, add in the potatoes and strips of bell pepper. Mix well. Lid on. Bring to boil. Decrease fire to low and cook for 8 minutes.
- With the cover still on the pan, tilt the pan, carefully drain the sauce into a bowl. Add the rest of cooking oil. Stir-fry for a minute or two. Put back the sauce and hard-boiled eggs. Mix. Cover. Cook for another minute.
- Serve with cooked rice.