Cook Book Recipe

Ingredients:

• 2 cups buko, grated
• 1 can carnation condensada sweetened creamer
• 4 pieces egg yolks
• 1 tablespoon cornstarch
• ½ teaspoon vanilla
• 2 tablespoon butter
• carnation evaporated filled milk
• glazed fruit, diced

Procedure:

• Combine first 2 ingredients in a saucepan. Cook stirring constantly over low heat for 15 minutes or until thick.
• In a bowl, beat next 3 ingredients together. Stir into buko mixture continue cooking over low heat, stirring constantly until mixture leaves side of pan
• Remove from heat and stir in butter. Pour into muffin pan lined with 1-1/2 inch paper cups.
• Brush top with carnation evaporated and garnish with glazed fruits.
• Bake at 350°F for 15 minutes or until golden brown.
  
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Ingredients:

• 8 cloves garlic, minced
• 1 medium onion, sliced
• 1 tablespoon ginger, strips
• 6 medium (200g) squid, ink sac removed and meat cut into 3
• 2 medium (250g) tomatoes, cut into chunks
• 8 medium (100g) shrimps, heads removed
• ¾ cup thick coconut milk
• ½ kilo tahong, boiled and half – shell removed
• 1 tablespoon curry powder
• 1 can (234g)pineapple chunks
• 1 medium red bell pepper, cut into strips

Procedures:

• Sauté garlic, onions and ginger in oil. Add potatoes and continue for 10 minute or until half tender.
• Add shrimps, squid and tahong: cook for 5 minutes more. Pour coconut milk, then season with 1 teaspoon iodized salt or 1 tablespoon rock salt ¼ teaspoon pepper and curry powder.
• Stir in pineapple chunks and bell peppers. Simmer for 5 minutes.

Note:

• Provides 30% RDa for Iodine 264% RDA for vitamin B12

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