Cook Book Recipe

Ingredients:

• 6 pieces bananas
• 1 cup orange juice
• ½ cup grated coconut
• ½ cup dry bread crumbs (or cake crumbs)
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon

Procedure:

• Place split bananas in buttered baking dish. Mix orange juice and sugar and piur over the bananas.
• Mix together crumbs, coconut and spices. Sprinkle over top bake for 20 minutes. Serve 6.

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Ingredients:

• ½ kilo gluten, cut into 1-1/2 cubes
• ¼ cup flour
• 1-teaspoon salt
• ¼ cup vegetable oil
• 4 small onions, peeled
• 1 green pepper, sliced
• 1-cup sour cream
• 2 teaspoons curry paste

Procedure:

• Dredge the cubed gluten in a combination of flour, salt and pepper, fry the gluten in a skillet until light brown.
• Add water simmer about 15 minutes, add onions and green pepper and continue to cook about 30 minutes.
• Combine sour cream curry paste stir into the stew and cook for 1 minute. Season to taste serve over hot rice. Serve 4.

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Ingredients:

• ½ cup minced shallots or onions
• 2 cloves garlic, minced
• ½ teaspoon dried ground chili pepper
• ½ teaspoon sugar
• 1-teaspoon salt
• 2-teaspoon grated lemon rind
• 8 pieces hard-boiled egg1-cup oil
• 1-tablespoon soy sauce
• 2-tablespoos limes or lemon juice
• 1-cup coconut milk

Procedure:

• Pound or chop to a paste the shallot, garlic chili pepper, sugar, salt and lemon rind.
• Remove the shell of the eggs carefully and dry the eggs. Heat the oil until it boil and brown the eggs in it drain.
• Place 2 tablespoon of the oil in a skillet. Sauté the spice mixture for 3 minutes, stirring frequently.
• Add the soy sauce, lime juice and coconut milk, cook for 5 minutes. Pour over the eggs.

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Ingredients:

• 2-cups sifted flour
• 1-3/4 cups sugar
• 1-1/4 cups oil
• 2-teaspoons cinnamon
• 2-teaspoons soda
• 1-teaspoon salt
• 4 pieces eggs
• 3-cups finely grated carrots

Procedure:

• Combine first six ingredients, add eggs, one at a time, beating well after each is added
• Add the carrots. Bake for 30 minutes at 350ºF. cool in a pan for 10 minutes then turn out on cooling rack.

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Ingredients:

• 2 cups sifted cake flour
• 1-2/3 cups sugar
• 4-teaspoons double-acting baking powder
• 1-teaspoon salt
• 5-tablespoons cocoa
• 2/3 cup shortening
• 2/3-cup evaporated milk
• 2/3-cup water
• 1-1/3 teaspoon vanilla
• 3 pieces eggs

Procedure:

• Grease two 9-inch layer cake pans and line with wax paper; grease again.
• Sift together the dry ingredients, add shortening. Combine milk water, vanilla, pour half into dry mixture.
• Beat for 2 minutes with electric mixer or 150 strokes by hand. Add remaining liquid and eggs. Beat 2 minutes more (batter may appear curdled but this is all right)
• Pour into prepared pans bake at 350ºF for 30-40 minutes. Cool for 5 minuts in pans and then remove to wire racks and cool completely.
• Frost with boiled frosting. Sprinkle with grated coconut.

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Ingredients:

• 2 cups malagkit rice
• 1/2 cup brown sugar
• 3/4 cup rich coconut milk
• 3 1/2 cup diluted coconut milk
• 1 teaspoon salt
• 1/2 teaspoon anise

Procedure:

• Boil the diluted coconut milk in a carajay.Add malagkit rice and salt.
• Boil until quite dry, stirring constantly to keep from burning. Lower the heat, and add 2/3 cups sugar.
• Line a clay oven with wilted banana leaf and place mixture on it.
• Pour the rich coconut milk on top and the rest of the sugar and anise seeds.
• Place cover of the bibingkahan with live coals on top and bake until brown.

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Ingredients:

• 2 cups bulgur wheat
• 9 cups thin coconut milk
• 1 cup sugar
• pinch of toasted anise
• cup thick coconut milk

Procedure:

• Soak bulgur in 6 cups of hot water for 2 hours. set aside
• Put thin coconut milk in a kettle, bring to a boil. Cook 5 minutes on high heat.
• Add bulgur and again bring to boil. Cook for 15 minutes on high heat. Stirring constantly.
• Lower heat, cook for 5 minutes on medium heat. Add sugar and toasted anise,
• Simmer for 10 minutes on low heat stirring constantly. Add thick coconut milk.
• Cook for 1 minute longer. Serve it hot. Make 12 serving.

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Ingredients:

• 2 pieces cucumbers
• 2 pieces carrots
• 2 pieces green pepper
• 8 small white onions
• ½ cup chopped onion
• 3 clove garlic, minced
• 1-1/2 teaspoon tumeric
• ½ teaspoon dried ground chilli pepper
• 2-teaspoons powdered ginger
• 2-teaspoon salt
• ¼ cup ground almonds
• 2-tablespoons sugar
• 3-cups lemon juice or kalamansi
• 1-cup water

Procedure:

• Peel the cucumber and carrots. Slice thinly, cut the green peppers in ½ inch strips, and quarter the onions lengthwise. Cover the vegetables with boiling water. Let stand for 1 minute then drain.
• Pound or chop together the chopped onion, garlic, tumeric, chili pepper, ginger, salt, almonds and sugar.
• Combine with the lemon juice and water and vegetable in a saucepan. Bring to a boil and cook for 10 minutes.
• Cool and let pickle 12-24 hours before serving.

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Ingredients:

• 1 cup chopped onions
• 3 cloves garlic, minced
• 1-teaspoon salt
• teaspoon ground cumin
• 1-teaspoon ground coriander
• 2 teaspoon powdered ginger
• 2 teaspoon grated lemon rind
• 1-tablespoon oil
• 3 cups flaked coconut
• ¼ cup heavy cream
• ½ cup peanuts

Procedure:

• Pour or chop to a paste the onions, garlic, salt, cumin, coriander, ginger and lemon rind.
• Heat the oil in a skillet, sauté the coconut and spice mixture until delicately browned.
• Stirring almost constantly. Blend in a cream, Cook over low heat until dry.
• Cool and mix with the peanuts. Makes about 3 cups.

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