Carbonara Recipe Prepare pasta on pasta tray, top with grated Parmesan cheese together with

the remaining bacon and ham bits and chopped parsley.

Ingredients
Serve with garlic bread. Enjoy
500 grams Fettucine noodles(or any desired pasta) For additional ingredients, you may add 250 grams of mushrooms and a can
1 can evaporated milk of tuna saute together with bacon and ham
250 ml all purpose cream
1 can creamed of mushroom soup Maja Blanca Recipe
200 grams sweet ham
200 grams bacon Ingredients
1 head garlic, minced
1 onion, minced 2 pcs coconut milk
1 teaspoon ground pepper 2 cans of evap. milk
2 tablespoons olive oil 1 can of sweet kernel corn
250 grams grated Parmesan cheese 3/4 pack cheese, shredded
2 tablespoon parsley, chopped(optional) 1/4 pack cheese, shredded is for toppings
1/2 k of white sugar
Instructions 400 grams cornstarch diluted in 4 cups water

In a large pot, prepare the pasta based on cooking instructions. Set aside. Instructions

Fry the bacon but not too crispy. drain and cut into small pieces. Set aside. On a deep pan or pot over medium heat, add the coconut milk, fresh milk,
and shredded cheese. Stir well.
Fry the ham, drain and cut into small square pieces. Set aside.
Add the sweet kernel corn and white sugar. Stir well then bring to a boil.
In a pan, heat oil and saute garlic and onion. Add ¾ of fried bacon and ham. Adjust to low heat when it boils.

Add evaporated milk and creamed mushroom soup. Slowly add the diluted cornstarch while stirring continuously.
Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
Stir vigorously until the mixture reaches your desired thickness.
Season with ground pepper.
Add more evaporated milk or a cup of water if the sauce is too creamy or Transfer to a serving container. Flatten the top by wiggling the container and
salty. by using a spatula.

Simmer until beginning to thicken. Remove from heat. Top with grated cheese.

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 for about 1 minute to allow residual heat to melt cheese.
Allow to cool down then chill for at least 1 hour.
Serve and enjoy your maja blanca! 9. Allow puto to slightly cool before removing from molds.

Puto Cheese Buffalo Wings

Ingredients (serves 10 people) Ingredients

1-1/2 cups flour, 1 cup sugar, 1 tablespoon baking powder Wings:

3 eggs, 6 ounces evaporated milk, ½ cup water
2 tablespoons butter melted, 1 teaspoon vanilla extract ,1 cup cheddar cheese, 2 cups all-purpose flour
shredded 1/2 teaspoon cayenne
Equipment: mini puto molds 1/2 teaspoon fine salt
Vegetable oil, for frying
2 pounds chicken wings, split at the joint, wingtips removed and
Directions
discarded
1/2 cup unsalted butter, melted
1. Prepare lower part of steamer with water and bring to a boil.
1/4 cup hot sauce, or to taste
2 tablespoons fresh lemon juice
2. In a large bowl, combine flour, sugar and baking powder. Mix well.
Blue Cheese Dressing:
3. Add eggs on at a time and using an electric mixer, beat after each addition.
Add milk and beat until smooth. 1 cup mayonnaise
1/2 cup half-and-half
4. Add water and continue to beat until batter is thin and smooth. Add butter 2 tablespoons sour cream
and vanilla extract. Stir until well blended. 1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
5. Add ¾ of the cheese and stir until combined. 1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
Kosher salt and freshly ground black pepper
6. Fill molds with batter up to ¾ full. Arrange molds in a single layer on
steamer rack and place over steamer. Directions

7. Lower heat to medium and steam puto for about 8 to 10 minutes or until For the wings:
toothpick inserted comes out clean.
Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed
baking sheets with foil.
8. Turn off heat and top each puto with the remaining ¼ cup of cheese. Cover
Whisk together the flour, cayenne and salt in a large bowl.
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 Crushed Graham 1 tbsp
Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat 1 can all purpose Nestle cream
until a deep-fry thermometer registers 375 degrees F. 1 can condensed milk

Working in 3 batches, dredge the wings in the flour mixture and fry Instructions
until lightly browned, 10 to 12 minutes per batch.
In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham
Transfer the wings with a slotted spoon to a paper-towel-lined plate. crackers, then set aside.
(Make sure the oil returns to the proper temperature before frying each
batch.) Chill the Nestle for 30 minutes cream then whip the Cream in a bowl.

Combine the butter, hot sauce and lemon juice in a large bowl. Toss Fold the whipped cream with condensed milk, then Mix well.
the fried wings in the hot sauce mixture; transfer the wings and sauce
to the prepared baking sheet(s). Then on the layered crackers on the bottom, spread the milk and cream
mixture.
Then spread out the thin sliced mangoes evenly on top of the cream.
Bake, flipping the wings occasionally, until they are crispy and have
absorbed most of the sauce, about 35 minutes.
Make another layer of graham crackers; spread the cream and mango slices.
You can do lots of layers if you want.
For the blue cheese dressing:
Garnish top layer with mango and sprinkle the crushed graham.
Whisk together the mayonnaise, half-and-half, sour cream, lemon Chill the Mango Float for at least 2 to 3 hours before serving.
juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium
bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese
and season with pepper to taste. How to Make Pichi-Pichi with Grated Cheese and Coconut

Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 Ingredients

cups dressing.)

Transfer the wings to a serving platter and serve with the blue cheese 1½ cups grated cassava
dressing and celery and carrot sticks. 1 cup sugar
2 pandan leaves
Mango Float Recipe 2 cups water
½ tsp lye water (lihia)
Ingredients Food color (color of your choice)
Grated coconut
2 cups of mangoes (thinly sliced)
Graham crackers 1 box Grated cheese

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Melted butter, for greasing Beef Caldereta Recipe

Instructions Ingredients

1 Kg Beef, cubed
First, prepare the cassava. Peel off its skin then wash with water.
3 cloves Garlic, crushed and chopped
1 Onion, finely chopped
Grate the cassava then set aside. 4 cups Water
1 cup Red Bell Pepper, cut into strips
Next, boil the pandan leaves in 2 cups of water until reduced to 1 cup. 1 cup Tomato Sauce
½ cup Liver Spread or Liver paste (processed using blender)
In a mixing bowl, pour the boiled water with pandan. 1 tsp. crushed Chili
3 large Bay Leaves
Add the sugar then stir well. 2 cups Potatoes, cubed
2 cups Carrots, cubed (small)
Add the food color and lihia then stir well.
1 cup Cooking Oil
⅔ cup Green Olives (the salty and sour taste of green olives gives a
Add the grated cassava then mix well. very nice flavor for this dish)
salt and pepper to taste
Brush some melted butter in each molder cup. Then put pichi-pichi mixture
in each molder cup. Instructions

Arrange them properly in the steamer. Steam until the mixture becomes Heat the cooking oil in the pan and fry the carrots and potatoes until
color turns light brown.
translucent.
Remove the fried carrots and potatoes from the pan and set aside.
While still hot, remove the cooked mixture from the cup.
In the same pan where the vegetables were fried, sauté the garlic and
Roll some pieces into the grated cheese and some pieces into the grated onions.
coconut.
Add the beef and simmer for 5 minutes.
Serve and enjoy your pichi-pichi with grated cheese and coconut! Add water and let the beef boil until tender (about 30 minutes using a
pressure cooker).

Add the tomato sauce and liver spread and simmer for 10 minutes.

Add green olives, carrots, bay leaves, bell pepper,crushed chili,and

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potatoes and simmer for 5 to 8 minutes. Deep fry each lumpia in a pan filled with cooking oil for 10 minutes or until
lumpia turns golden brown.
Add salt and pepper to taste.
Serve Hot. Excellent with white rice. Remove lumpia from the fryer and set aside to allow cooking oil to drip. Put
into a serving plate with sweet and sour sauce.
Lumpiang Shanghai Recipe
Serve at labanan ang gutom!
Ingredients How to Make Special Embutido

1 kilo of ground pork Ingredients

½ cup of minced onions
1 cup of minced carrots 400g ground pork
3 pieces of eggs 1 cup grated carrots
2 teaspoons of salt 1 garlic, chopped
2 teaspoons of garlic powder 1 onion, chopped
¼ cup minced parsley ½ cup raisins
1 teaspoon of ground black pepper ½ cup green peas
Lumpia wrapper (for wrapping) 1 cup grated cheese
2 whole eggs, beaten
Instructions ½ cup catsup
3 tbsp bread crumbs
Combine ground pork and all ingredients. Put two eggs to provide sufficient 1 cup flour
moisture. Mix thoroughly until desired consistency is achieved. ½ cup cornstarch
salt, to taste
Set aside, covered, and refrigerate for at least 30 minutes to 1 hour. ground pepper, to taste
4 pcs hotdogs, sliced in half
Meanwhile, separate the lumpia wrapper individually. 3 pcs hard boiled eggs, quartered
Wrap 2 tablespoons of the lumpia mixture in a piece of lumpia wrapper. butter, for greasing
Seal it using egg white or beaten egg. aluminum foil (material needed)

Continue to do so with the rest of lumpia mixture in the bowl. Instructions

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In a mixing bowl, combine all ingredients except for the hotdogs and hard- 2 pieces fried firm tofu/ tokwa (cut into cubes)
boiled eggs. Mix well until blended. 2 pieces hard boiled eggs (sliced)
6 pieces calamansi (sliced)
Grease the aluminum foil with butter. 3 tbsp fried garlic
Spread about 6 tbsp of the mixture on the aluminum foil. Place some Cooking Instructions:
hotdogs and hard-boiled eggs on the top corner of the mixture. 1. Let the noodles/ bihon be soaked in bowl filled with water for about 10 to
15 minutes. Strain and set aside.
Roll tightly and wrap in the aluminum foil. Seal by twisting both ends. 2. Pour some cooking oil into a frying pan and if it’s hot enough, put the
ground pork and stir for about 5 minutes.
Arrange the embutido rolls in the steamer. Steam for 1 hour. 3. In a separate bowl, pour in the annatto powder and the pork broth. Stir
and add the mixture into the frying pan. Let it boil.
Remove the aluminum foil and slice before serving. You can also fry it if you 4. Add shrimp cube and continuously stir while adding the flour from time
want. Enjoy your special embutido! to time.
5. If the sauce is already thickened, add some fish sauce and black pepper.
Pancit Palabok Recipe Set aside.
6. Pour water into a cooking pan. Let it boil for about 5 to 10 minutes.
Ingredients: 7. Put the soaked noodles earlier into the boiling water and let it cook for
about a few minutes.
1 pack noodles/ bihon 8. Remove the water and strain it.
½ teaspoon black pepper (ground) 9. Place the noodles into a plate and pour the sauce into the top of the
1 tablespoon annatto powder
noodles.
2 tablespoon cooking oil 10. Sprinkle some sliced hard boiled eggs, shrimps, smoked fish flakes,
2 tablespoon fish sauce crushed chicaron, calamansi and tofu for more appealing finish.
6 tablespoon all-purpose flour
½ pound ground pork Buko Salad Recipe
3 cups pork broth
1 piece shrimp cube Ingredients
For the sauce/toppings:
¼ cup green onion or scallions (chopped) 4 cups young coconut (buko), shredded
½ cup chicharon (crushed) 12 ounces coconut gel (nata de coco), drained
½ cup smoked fish/ tinapa flakes 8 ounces pineapple chunks, drained
½ cup cooked shrimps (boiled) 7 ounces table cream
1 cup boiled pork (cut into small and thin slices) 6 ounces sugar palm fruit (kaong), drained

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2 cans fruit cocktail, drained 1 1/3 cup Sugar
1 can sweetened condensed milk pinch of Salt

Instructions Cooking Instructions:

1. Cut the boiled and peeled Ube into 2 inch cubes.

In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple
chunks, and fruit cocktail. Gently stir to distribute the ingredients. 2. Using a potato masher or potato ricer, mash until smooth and no
chunks are visible. See Cook’s tips below for an alternate process.
Add sweetened condensed milk and table cream. Mix until all the
ingredients are properly distributed. 3. Mix the ingredients in a pan, leave out 1/4 cup butter.

Refrigerate for at least 4 hours or place in the freezer for 1 hour. 4. Cook stirring continuously on medium heat until the liquid is
reduced and fully absorbed by the yam, about 5-10 minutes.
Transfer to a serving bowl.
5. Turn the heat to medium low and continue stirring until you get a
Serve for dessert. very thick consistency.
Ube halaya Recipes
6. Brush your serving pan or container with remaining butter and
spread out the Halayang Ube. The butter will prevent it from sticking
HALAYANG UBE SHOPPING LIST
to the container.
Ube Root or Purple Yam
7. Cool and refrigerate before serving.
Coconut milk or cream
Cooking Tips:
Butter
Condensed milk
For easy mashing of the Ube root, put it in the food processor and put
a little coconut milk, or you can use a Portable Stick Hand Blender and
IN THE PANTRY:
you can mash it directly on the pan.
Sugar
Back in the Philippines, my mom used a grater for the ube since we
Salt
never had a potato ricer, masher or food processor. Using a grater is
Ingredients:
quite tedious but if it’s all you have, that will do the job just as well.
Use a teflon or a non-stick pan when making this dessert. It’s much
2 pounds Ube Root, boiled and peeled
easier to handle the mix especially towards the end of the cooking
1 can Coconut milk or coconut cream
process when it’s all sticky.
3/4 cup Butter, softened
1 can Condensed milk
Add a pinch of food coloring if the ube you bought is not very purple.
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Mix blue and red to get purple, and add it to the coconut milk so you
don’t get a blob of undissolved food color. Over live charcoals, barbeque the pork on skewers until each barbeque
is cooked – turning every few minutes on each side and basting the
Salt is an important ingredient for any sweet dessert, cakes or pastries leftover marinate on the barbeque.
as it brings out the sweetness and enhances the flavor of any dessert.
Chicken Adobo Recipe
Pinoy Pork Barbeque
Ingredients
Ingredients
2 lbs. chicken, cut into serving pieces
1 kg. pork
4 tbsp. soy sauce
20 bamboo skewers
1 cup soy sauce 2 tbsp. vinegar
1 head garlic, minced 1 to 2 cups water
1 onion, finely chopped ¼ cup cooking oil
¼ cup of calamansi juice or lemon juice 2 medium-sized potatoes, diced
½ cup of 7up, sprite or beer (optional) 3 cloves garlic, crushed
1 teaspoon ground black pepper 3 pieces dried bay leaves
3 tablespoons of brown or white sugar ½ tablespoon white sugar
½ cup of banana or tomato catsup
Salt & whole peppercorn
Instructions
Instructions
Cut pork meat into thin and long slices – ¼ inches thick and less than 2
inches wide. 1. In a bowl, marinade the chicken with soy sauce and garlic for 1 to 3 hours.
In a mixing bowl, marinate the cut pork with the soy sauce, minced
garlic, chopped onions, calamansi juice, ground pepper, sugar, banana 2. Heat a pan then place cooking oil.
catsup and the soda or beer (this tenderizes and adds flavour to the
pork barbeque)
3. When the oil is hot enough, fry the marinated chicken. Cook until all
portions are golden brown. Set aside once fried.
Mix well and keep in the refrigerator for at least 30 minutes (turning
occasionally).
4. In the pan, pour in water and remaining marinade then bring to a boil.
Prepare the bamboo skewers by removing splinters and soaking in
water to reduce burning during barbeque. 5. Add the chicken, dried bay leaves and peppercorns. Simmer for 30
minutes or until the chicken is tender.
String the pork on the skewers.
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 cautiously flip the leg to crisp the other side.
6. Add potato, salt and sugar then simmer for 5 minutes. Ingredients:

7. Add vinegar and stir then remove from heat. Chinese dip (soy and vinegar)

8. Serve hot & enjoy! 2 tbsp brown sugar

1 1/2 tbsp light soy sauce
Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe 1 tsp dark soy sauce
1/2 cup vinegar
Ingredients: 1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
1 whole pig’s leg (pata, about 3-4 lbs) cleaned 2 shallots or half a red onion, chopped
6 pcs dried bay leaves 1 clove garlic, crushed
2 tbsp whole peppercorn 1 tbsp shredded fresh ginger
4-6 star anise (optional) Cooking Instructions:
6 tsp salt
2 tsp ground black pepper Mix all of the ingredients together and serve as dip for the crispy pata.
2 to 3 tsp garlic powder Ingredients:
1 tbsp leeks
1 tbsp sili green Thai Dipping Sauce
12-15 cups water
8-12 cups cooking oil 1 tbsp fish sauce
2 pcs calamansi
Cooking Instructions:
1 tbsp soy sauce
1 tsp chili flakes
Pour water in a cooking pot then let boil. Put in dried bay leaves, whole 1 tbsp sugar
peppercorn, star anise, leeks, sili green and 4 teaspoons of salt. 1 tbsp cilantro
Add the whole pig’s legs in the cooking pot then simmer until the leg Cooking Instructions:
becomes tender (about 45 to 60 minutes). Remove the tender leg from the
cooking pot and set aside until the temperature goes down. Mix all the ingredients and serve as dip for the crispy pata.
Heat a clean large cooking pot (preferably with cover) and pour in cooking Ingredients:
oil. When the oil becomes hot, deep fry the rubbed pork leg.
Continue cooking in medium heat until one side becomes crispy, and then Vietnamese Dip
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4 cloves garlic, minced finely Place on a rack and refrigerate overnight to completely cool and dry.
3 tbsp lime juice
2 tbsp sugar In a deep, heavy-bottomed pot, heat enough oil to completely cover meat
½ cup water to about 350 F to 375 F. Carefully place meat into oil and fry until meat is
2 ½ tbsp fish sauce golden and skin is crisp and puffed.
Cooking Instructions:
While the meat is frying, regularly sprinkle about 1 tablespoon cold water
Mix all the ingredients and serve as dip for the crispy pata. onto the meat and hot oil every 5 minutes or so.

Lechon Kawali Remove meat from pot and drain on a wire rack set over a baking sheet.

Ingredients Let rest for about 5 minutes and then cut into serving pieces.

4 pounds whole pork belly

Serve with lechon sauce or dip of choice.
1 head garlic, pounded
2 tablespoons salt Suman Recipe
1 tablespoon peppercorns
2 bay leaves Ingredients:
water
3 cups Glutinous Rice
oil for deep frying
1 tablespoon Lye water
Sugar, for dipping
Instructions Grated Coconut, for dipping
Banana leaves, prepped for wrapping
In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, Cotton or any food-safe Twine, for tying
bay leaves, and enough water to cover.
Cooking Instructions:
Bring to a boil, skimming scum that floats on top.
Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until Wash the glutinous rice flour once, then soak in water. Make sure the
rice is fully submerged. Set aside for 30 minutes.
meat is tender but not falling apart.
Prep the banana leaves for wrapping
Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any
stray aromatics. Strain the water thoroughly, then add the lye water. The rice should
10 | P a g e
turn yellowish. 4. Transfer to a heat-resistant flat container. Let it set for at least 45
minutes.
Measure 1/2 cup of rice and put on banana leaves. Fold all ends in
tightly to make an approximately 3 x 1 1/2 inch pillow, set aside. 5. Slice the jelly into cubes then set aside.

With the folded sides inwards, tie together 2 pieces, like pictured. 6. In a mixing bowl, combine evaporated milk, condensed milk, and all-
purpose cream. Mix well.
Set on a big pot and cover with water, bring to a boil and turn the heat
down to simmer for at least 3 hours and check for doneness. 7. Combine jelly cubes, shredded coconut, sago and milk mixture. Mix well.

Open one pair and see if the suman is soft and fully cooked. If not, tie 8. Chill for at least 1 hour.
it back and return to boil.
Check every 1/2 hour or so for doneness. 9. Transfer to serving cups. Enjoy your buko pandan sago!

When done, serve with sugar mixed with grated coconut. How to Cook Pancit Canton
How to Make Buko Pandan Sago
Ingredients:
Ingredients:
400g pancit canton noodles
2 cups young coconut, shredded 5 cloves garlic, minced
1 (25g) sachet jelly powder, buko pandan flavor 1 pc medium-sized onion sliced
1.5 ltr water
1/2 cup chicken gizzard, sliced into bite-sized pieces
1 pack (250ml) all-purpose cream
1 pc medium-sized carrot, julienned
1 can (250ml) condensed milk
1 can (370ml) evaporated milk 1 pc medium-sized red bell pepper, julienned
2 cups sago, cooked 1/4 cup Baguio beans, sliced
3/4 cup sugar 1/2 pc cabbage, shredded
1 tsp pepper
Procedures: 1 tsp salt
1/4 cup soy sauce
1. In a mixing bowl, combine jelly powder and sugar. Mix well.
1/4 cup oyster sauce
2. Add water. Stir well. 2 cups chicken stock
5 tsp cooking oil
3. Transfer to a pot. Turn on heat then bring to a boil. Stir once in a while. 6 pcs calamansi, for seasoning

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Procedures: 3 pcs chicken lollipops or drummettes
1 tbsp salt
1. Heat about 3 tbsp cooking oil in a wok. Add garlic and onion. Sauté until 1 tbsp pepper
fragrant. 1 egg, beaten
All-purpose flour, for coating
2. Add the chicken gizzard. Cook until it turns slightly brown. Breadcrumbs, for coating
Cooking oil, for deep-frying
3. Add about 1 tbsp of soy sauce and 1 tbsp of oyster sauce. Stir and cook
for 1 minute. FOR THE HONEY AND SOY SAUCE:

4. While stirring, add vegetables one by one. Start with the carrots, red bell ¼ cup honey
pepper, Baguio beans, and lastly, the cabbage. Cook until the vegetables are ¼ cup soy sauce
tender yet crisp.
Procedures:
5. Transfer the cooked chicken with vegetables to a bowl. Set aside.
FOR THE CHICKEN LOLLIPOP:
6. On the same wok, pour the chicken stock. Add the remaining soy sauce,
oyster sauce, and oil. Add salt and pepper. Stir well. 1. In a mixing bowl, put the chicken lollipops and season with salt and
pepper.
7. Add the pancit canton noodles. Cook until the noodles become soft and it
absorbs the sauce completely. 2. Coat the chicken with flour then dip to the egg. Repeat coating the
chicken with flour then dip to the egg again. Finally, coat it with
8. Add the cooked chicken with vegetables. Mix well then remove from breadcrumbs.
heat.
3. Heat cooking oil in a pan. Deep-fry the chicken until golden brown.
9. Serve with calamansi and fried pork toppings. Enjoy your pancit canton! Remove from heat then drain excess oil using wire rack or tissue paper.

How to Cook Chicken Lollipop with Honey & Soy Sauce FOR THE HONEY AND SOY SAUCE:

Ingredients: 1. In a mixing bowl, combine honey and soy sauce. Mix well. Pour the sauce
to the fried chicken lollipops.
FOR THE CHICKEN LOLLIPOP:

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MAIS CON YELO RECIPE 1/2 cup rice pop

INGREDIENTS INSTRUCTIONS

Sweet Corn (canned or Frozen) Peel mangoes and slice into half-inch cubes.
Shaved Ice
Evaporated Milk Divide each ingredient into 4 equal parts. Get 4 tall glasses, then place each
White Sugar ingredients layer by layer.

INSTRUCTIONS Put the one-half cup of shaved ice to each glass.

Layer the Sweet Corn and the Shaved Ice in a Glass Pour a quarter of milk evap over shaved ice to each glass.

Add Milk and Sugar, Condensed Milk, Put a scoop of ice cream on top

Evaporated Milk (adjust according to taste) and stir with a spoon. Drizzle some nuts or rice crispies on top of the ice cream.

How to Make Cheese Pastillas

Serve immediately.

HOW TO MAKE HALO-HALO Ingredients:

INGREDIENTS 1 cup powdered milk

1/2 cup condensed milk
2 cups of shaved ice 2 tbsp grated cheese
1 ripe large banana 1 tbsp white sugar
1 cup young shredded coconut, fresh or bottled powdered sugar, for coating (optional)
1/2 cup sweet corn or chickpeas (garbanzos)
2 cups evaporated milk Procedures:
1 cup firm gelatin set into a gel and cut into 1/2 inch cubes
2 ripe mangoes 1. In a mixing bowl, combine the powdered milk, cheese, sugar, and
1 cup ripe jackfruit condensed milk. (Just add about half amount of the condensed milk. Adjust
1 cup cooked sweet yams or (ube halaya) later on.) Mix well.
4 scoops of favorite ice cream

13 | P a g e
2. If the mixture is too dry add more condensed milk. If it’s too wet add condensed milk. (Just add about half amount of the condensed milk. Adjust
more powdered milk. later on.) Mix well.

3. Mix well until texture becomes ready for molding. 2. If the mixture is too dry add more condensed milk. If it’s too wet add
more powdered milk.
4. Knead the mixture with your clean hands on a flat surface such as a
chopping board. (Tip: Spread some powdered milk on the board so that the 3. Mix well until texture becomes ready for molding.
mixture will not stick to it.)
4. Knead the mixture with your clean hands on a flat surface such as a
5. Sprinkle some powdered sugar for coating. You can also use regular white chopping board. (Tip: Spread some powdered milk on the board so that the
sugar instead. mixture will not stick to it.)

6. Get half of the mixture then form it into a long, thin tube. Afterwards, 5. Sprinkle some powdered sugar for coating. You can also use regular white
slice it into small tubes. Repeat for the other half of the mixture. sugar instead.

7. Wrap the pastillas individually in cellophane. 6. Get half of the mixture then form it into a long, thin tube. Afterwards,
slice it into small tubes. Repeat for the other half of the mixture.
8. Serve to your family or sell it for additional income. Enjoy your cheese
pastillas! 7. Wrap the pastillas individually in cellophane.

How to Make Ube Pastillas

8. Serve to your family or sell it for additional income. Enjoy your ube
pastillas!
Ingredients:
How to Make Mango Graham Shake
1 cup powdered milk
1/2 cup condensed milk Ingredients:
2 tbsp ube halaya
1 tbsp white sugar 1 pc ripe mango
powdered sugar, for coating (optional) 1 1/2 cups crushed grahams
3 tbsp mango-flavored condensed milk
Procedures: 1 tbsp sugar
2 tbsp all-purpose cream
1. In a mixing bowl, combine the powdered milk, ube halaya, sugar, and 3 cups crushed ice

14 | P a g e
Procedures: 2. Beat the egg yolks.

1. Slice the mango into cubes. 3. Add the evaporated milk, condensed milk, cinnamon powder, vanilla
extract, salt, and calamansi peels. Mix well. (Calamansi peels were added to
2. In a blender, combine crushed ice, about 2 tbsp mango cubes, mango- remove the stench from the egg yolks and to give the leche flan with a bit of
flavored condensed milk, and sugar. Blend until smooth. citrusy flavor.)

3. Put some crushed Grahams at the bottom of your serving cup/s. Add 4. Before proceeding to the next step, filter out the calamansi peels using a
some mango shake for the next layer. Add another layer of crushed strainer.
grahams with mango cubes. Add another layer of mango shake. Lastly, put
crushed grahams, mango cubes, mango-flavored condensed milk, and all- 5. Add the mashed banana. Mix well then set aside.
purpose cream on top.
6. In low fire, heat the mold (llanera) with sugar and water mixture until it
4. Serve and enjoy your mango graham shake! boils and thickens.

How to Make Banana Leche Flan 7. Gently pour the leche flan mixture on top of the caramelized sugar in
each mold.
Ingredients:
8. Cover each mold with aluminum foil then arrange properly in the
1 can (15 oz) evaporated milk
steamer.
1 can (14oz) condensed milk
6 egg yolks 9. Steam for about 30 minutes. You can tell that it is cooked when you insert
1 ripe banana, mashed
a toothpick then it comes out clean.
1 tsp vanilla extract
dash of cinnamon powder 10. Transfer to a serving plate. Enjoy your banana leche flan!
pinch of salt
calamansi peels, from 5 pcs calamansi Pork Caldereta
3 molds (llanera) with 2 tbsp brown sugar dissolved in 2 tbsp water each
Ingredients
Procedures:
1 kilo pork belly, cut into cubes
1. Separate egg yolks from egg whites. Transfer egg yolks to a mixing bowl. 1½ cups tomato sauce

15 | P a g e
½ cup green olives (or sliced pickles) combined with the liquid.
2 pcs tomatoes, chopped
1 pc large red onion, chopped Add the tomato sauce and bay leaves. Mix again to combine. Then cover
3 cloves garlic, minced and simmer for about 20 minutes more.
1 green bell pepper, sliced
1 red bell pepper, sliced Then add carrots, potatoes, olives and chili peppers. Mix and cover then
2 pcs red chili peppers, sliced simmer for 7 minutes.
2 pcs medium sized potatoes, cut into cubes
2 pcs small carrots, sliced And for the finale, add the in the bell peppers, cover and simmer again for 3
1 pork bouillon (pork cube) minutes.
2 pcs bay leaves
1 tsp. whole peppercorns Serve hot with steamed rice or fried rice.
½ cup liver spread
4 cups water
3 Tbsp. cooking oil
1 Tbsp. patis (or adjust to suit your taste)
pepper to taste

Instructions

In a medium size wok, heat oil and saute garlic until fragrant. Then add
onions and stir until soft.

Add in tomatoes and stir cook until it becomes soft and the oil turns to
orange in color.

Then add the pork belly and saute for about 4 minutes or until the pork
turns to brown.

Pour in water and add peppercorns then simmer in medium heat for about
30 minutes and cover.

Add the patis, liver spread, and pork cubes. Mix until the liver spread is well
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