Streusel-Filled Muffins

Assemble these supplies:

3/4 cup sugar
1/4 cup soft shortening
1 egg 1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps in preparation:

Mix thoroughly sugar and shortening, stir in egg and milk. Add dry ingredients which have been sifted together. Fill muffin tins 1/3 full, sprinkle on 1/2 teaspoon Streusel mixture. Add the same amount of batter and sprinkle with 1/2 teaspoon of mixture. Bake till toothpick stuck in center comes out clean. This may be baked in a flat pan, putting 1/2 of batter, then Streusel mixture and another half of batter and remaining mixture. Bake 25 to 30 minutes at 375° F. (quick, moderate oven). Serve warm from the oven if possible.

Yellow Corn Puto

Assemble these supplies:

2 cups yellow corn
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup milk
2 cups water
2 lime rinds grated
5 tablespoons baking powder Salt

Steps in preparation:

Mix all ingredients very well. Pour in a well-greased pan, then steam for 40 minutes. Serve with coco honey or any sauce desired.

Philippine Rice Waffles

Assemble these supplies:

1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1/3 cup melted shortening, cooled
1 1/2 cups buttermilk
1 cup cooked rice

Steps in preparation:

Sift together dry ingredients. Beat egg whites until stiff but not dry. Beat egg yolks thoroughly. Stir in shortening and buttermilk. Add to sifted dry ingredients. Mix well. Fold in rice and stiffly beaten egg whites. Bake in hot waffle iron until browned. Makes 8 waffles.

Pilipit (Shakoy)

Assemble these supplies:

2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon
1 egg
1/2 cup milk or water

Steps in preparation:

Mix and sift dry ingredients. Beat egg and add to the milk. Add to the dry ingredients and knead until smooth. Make a very long thick roll on the board and cut into 1/2 inch portions. Roll each portion to about 4 inches long and twist the strip, bringing the ends together. Fry in deep hot oil; when brown, remove and dip in thick syrup.

Kamote Bread

Assemble these supplies:

1 cup finely shredded kamote
1 cup flour
1 cup evaporated milk
1/2 cup sugar
2 1/2 teaspoons baking powder Lemon rind (optional)

Steps in preparation:

Sift dry ingredients. Add shredded kamotes. Then add the milk and mix thoroughly. Pour in a well-greased pan and bake in a moderate hot oven for 40 minutes.

Vegetable Ukoy

Assemble these supplies:

1 cup shredded green papaya
1 tablespoon green onions, chopped
1 tablespoon red pepper, chopped
1/2 cup ground or chopped gluten
Vetsin, salt, pepper
1 or 2 eggs, beaten
2 tablespoons flour

Steps in preparation:

Mix all ingredients. Drop by spoonful and fry in hot fat till brown. Serve with kalamansi juice-garlic sauce.

Squash Ukoy

Assemble these supplies:

1 cup shredded squash (raw)
1 tablespoon green onions, minced
1 tablespoon red and green pepper, minced
1 egg, well-beaten
1 teaspoon vetsin
Salt to taste
Crumbs or flour to bind

Steps in preparation:

Mix all ingredients. Form into balls and fry.

Sotanghon

Assemble these supplies:

Oil enough to saute garlic
2 cloves garlic
1 onion
4 pieces dried mushrooms (soaked in water)
3 pieces tokwa (fried and sliced)
1 cup sprouted mongo
2 cups sotanghon
1 tablespoon kinchay
2 cups water Vetsin
Salt
1 tablespoon soy sauce


Steps in preparation:

Saute garlic, onion and add the mushrooms, tokwa and soy sauce. Cover and simmer for few minutes. Add the sprouted mongo. Mix and add water. Allow to boil for five to ten minutes, add the sotanghon. Add the kinchay, and vetsin and salt to taste.

Chayote Delight

Assemble these supplies:

1 tender chayote,sliced 2" by 4"
Slices of cheese, same length
Eggs, well-beaten
Bread crumbs

Steps in preparation:

Put a slice of cheese between two slices of chayote. Dip in egg or egg batter and then roll in the bread crumbs. Fry in deep hot oil.

Banana Bulgur Muffins

Assemble these supplies:

• 2 cups mashed bananas (3-4 pieces)
• 2 tablespoons melted margarine
• 2 tablespoons sour or buttermilk
• 1 egg, well-beaten
• 1 cup bulgur flour (bran)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup white flour

Steps in preparation:

1. Sift dry ingredients into the mixing bowl. 
2. Add bulgur flour and mix well. 
3. Combine egg, milk, butter and bananas. 
4. Add to dry ingredients, mixing just enough to dampen all flour. Turn into well-greased muffin tins. 
5. Bake in a moderate oven (375° F.) 30 minutes. Makes 16 small muffins.

Shaping Rolls and Biscuits

Steps in preparation:

Roll out the dough evenly with a rolling pin. Instead of making all the dough into rolls, you may prefer to make part of it into a small loaf of bread. To make rolls with plenty of crust, place them on the baking sheet with space between.

Biscuits.

Roll about 1/2 inch thick. Cut with a small round cutter. If you prefer, shape the dough into a long thin rope and cut off small pieces. Fold the ends under to make smooth balls.

Raised Whole-Wheat Muffins

Enriched with added protein and so just right with fruit salad as a complete luncheon. As a variation, add 1/2 cup chopped apple or chopped nuts or both.

Put in a mixing bowl 

1/2 cup warm water (not hot)
2 tablespoons dry yeast
Let stand 5 minutes. Stir well.

Add 1 cup warm milk (not hot)
3 tablespoons dark molasses
1 egg
3 tablespoons melted butter or salad oil
Beat well. Sift together
1 cup whole-wheat flour
1/3 cup powdered milk
1 teaspoon salt
Stir into yeast mixture.
Stir in 1/2 cup
wheat germ

When ingredients are blended well, spoon into 12 large greased muffin tins, filling them half full. Let rise until doubled (about 40 minutes). Bake about 20 minutes at 350° F. Makes 12.

Sinigang

Assemble these supplies:

4 pieces tamarind
6 cups rice washing
1 small onion, sliced
2 medium eggplants, sliced
1 tablespoon ginger, crushed
4 cups kamote tops Salt
1 teaspoon setsin

Steps in preparation:

Boil tamarind in 1 cup rice washing. When soft, mash fruit. Strain and add the remaining rice washing. Cover and bring to a boil. Add onion, tomato, eggplants and ginger. Cover and cook 5 minutes. Add kamote tops and cook 4 minutes more. Serve h t. Makes 6 servings.

Sauteed Togue (Mongo Sprouts)

Assemble these supplies:

1/2 cup tokwa
2 cups mongo sprouts
1 tablespoon minced garlic
1/2 cup water
2 tablespoons chopped onions
1 teaspoon salt
1 teaspoon oil
1/2 teaspoon vetsin

Steps in preparation:

Saute the garlic, onions. Add the tokwa. Saute it until golden brown. Add the mongo sprouts. Cover and cook for a few minutes, before adding the water. Season with salt and vetsin. Let it boil till done. Remove from fire. Serve hot.

Sauteed Mongo

Assemble these supplies:

2 cups boiled mongo beans
3 tablespoons oil
4 tablespoons garlic
4 tablespoons onions, chopped
1/2 cup tomatoes
1 cup malunggay or
ampalaya leaves
Salt to taste
1 teaspoon vetsin

Steps in preparation:

Boil the mongo. When soft, re-move from pan and set aside. Saute the garlic until light brown, add the onions, tomatoes and leaves, then add the boiled mongo. Add 1 cup of water. Season with salt and vetsin. Let it boil till done. Serve hot.

Pinacbet

Assemble these supplies:

4 small ampalaya
4 medium eggplants
3 tomatoes
1 onion
4 tablespoons soy sauce
Ginger
5 pieces okra
Salt to taste
1 teaspoon vetsin
bagoong

Steps in preparation:

Prepare the vegetables by cutting the ampalaya and eggplants into 4 pieces each. Place in a saucepan, then put the okra, the sliced tomatoes, the onion, and the ginger cut into fine pieces. Add the soy sauce. Boil. Add 2 tablespoons oil, and vetsin to season. Cook until vegetables are tender but not

overcooked.

Patani

Assemble these supplies:

2 cups patani
1/4 cup onion
1/4 cup tomatoes
1/2 cup sweet potatoes
4 tablespoons oil
3 tablespoons atsuwete water
1/2 cup sweet pepper
2 tablespoons crushed garlic
1/2 cup stock broth Salt
1 teaspoon vetsin
2 eggs

Steps in preparation:

Cut sweet potatoes into cubes, then fry. Saute the garlic. Add the onion, then the tomatoes and the broth. Add the cooked patani, sweet potatoes and sweet pepper. Mix in the atsuwete water. Simmer for 5 minutes. Season with salt and vetsin. Place on a platter and top with boiled eggs, cut into fine slices.

Pansit Butong

Assemble these supplies:


3 young coconuts
3 tomatoes
1 cup tofu
1 medim size onion
2 tablespoons oil
2 cloves garlic, minced
4 cups soup water
1 cup mushrooms
2 green and red pepper
Kinchay
2 tablespoons soy sauce
1 teaspoon vetsin

Steps in preparation:

Cut young coconut meat into fine strips. Saute garlic, onion and tomatoes in hot oil. Add the fried tofu, soy sauce, and salt. Mix and cover. Cook on slow fire for 10 minutes. Add the mushrooms and soup water. Season to taste. Add coconut and cook until tender, then the green and red pepper and kinchay. Serve hot.

Okra tempura

Assemble these supplies:

15 okra
3 eggs
1 teaspoon salt
1/2 cup oil
3/4 cup bread crumbs

Steps in preparation:

Cut okra lengthwise into two pieces. Dip each in beaten eggs. Roll on bread crumbs and fry till brown. Serve with catsup.

Jackfruit With Coconut Milk and Kalamansi Juice

Assemble these supplies:

3 cups boiled young jackfruit and
cut into strips
1/2 cup kalamansi juice
1/2 cup pure coconut milk
Ginger
Crushed garlic
Onion
Salt to taste
Vetsin to taste

Steps in preparation:

Mix all ingredients and season with salt and vetsin, then serve.

Guinatang KaMansi

Assemble these supplies:

4 kamansi
2 cups tokwa tubes
1 teaspoon crushed garlic
1 onion chopped
2 or 3 tomatoes
1 cup thick coconut milk
Salt and vetsin to taste

Steps in preparation:

Peel the kamansi and cut into regular pieces. Soak in water with salt to prevent darkening. Boil it in the second squeezing off the coconut. Boil tokwa with it shortly after taking it from fire. Saute garlic, onion and tomatoes. Add the cooked kamansi and tokwa. Season with salt and vetsin. Add the thick coconut milk. As soon as it boils take it from fire and serve.

Fried Squash Blossoms

Assemble these supplies:

2 cups yellow squash blossoms
2 eggs, beaten
Margarine or oil
Bread crumbs

Steps in preparation:

Cut off ends of the blossoms. Wash very well and lay them flat. Dip in beaten eggs and then in crumbs and fry in margarine or oil.

Creole Eggplant

Assemble these supplies:

2 eggplants
Salt
Vetsin
Flour
1/2 cup oil
1/2 cup chopped onion Garlic
1 cup tomato soup
1/2 cup water
1/2 cup cheese

Steps in preparation:

Pare eggplants and slice. Sprinkle with salt and pepper and dredge with flour. Fry slowly and drain. Saute garlic and onion, add tomato soup and water. Heat and season with salt and vetsin. Ar-range eggplant, tomato mixture and cheese in alternate layers in greased baking pan. Bake in moderate oven for 20 minutes.

Creamed Peas and Cucumber

Assemble these supplies:

4 cups shelled green peas
1 medium onion, sliced
1 teaspoon salt
2 cups boiling water
4 small cucumbers, peeled and diced
3 tablespoons butter or margarine
1 cup cream or rich milk, scalded
1/2 teaspoon vetsin

Steps in preparation:

Combine the peas, onion and salt in a saucepan. Add the boiling water and cover. Cook until peas are almost tender, (about 15 minutes). Add the cucumbers and continue cooking until these are also tender. Drain, cream and let boil once. Add vetsin. Serve very hot.

Corn With Malunggay

Assemble these supplies:

2 cups grated young corn
1 clove garlic
1 onion
3 cups water
1 small patola
1 cup malunggay
1/2 teaspoon vetsin
Salt to taste

Steps in preparation:

Saute garlic and onion. Add water and let it boil then add the corn, stirring often to avoid burning. When cooked, add the patola and malunggay. Serve hot.

Corn in Golden Tulip Cup

Assemble these supplies:

1/2 cup yellow corn meal
2 1/2 cups sifted flour
1/2 cup shortening
1 teaspoon salt
4-6 tablespoons iced water or milk

Steps in preparation:

Sift corn meal, flour and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball. Divide pastry into two parts. On a floured board roll each to form a 9-inch square. Cut each square into four and shape over bottom of a muffin tin. Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450° F. 12-15 minutes. Cool. Remove from tins. Fill cups with Corn a la creme.

 Filling

2 tablespoons butter
2 cups corn, cream style
2 tablespoons minced onions
1 tablespoon flour
1 cup milk
2 cups shredded Cheddar cheese
2 tablespoons minced green pepper or pimiento

Steps in preparation:

Saute onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot. Then add 1/2 cup cheese and the green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.

Kamote Cones

Assemble these supplies:

2 cups boiled mashed kamote
1 tablespoon margarine
1 teaspoon salt
1 cup shredded cheese


Steps in preparation:

Mix kamote with margarine and salt. Add a little milk if too thick. Mix very well. Mold into small mounds as cones. Make a little hole in the top of the cone and put shredded cheese in the hole. Bake till cheese is melted. Serve hot.

Bamboo Shoots With Gata

Assemble these supplies:

1 big bamboo shoot, sliced thin
2 handfuls saluyot leaves
1/2 teaspoon vetsin
1 1/2 cups coconut milk
Salt to taste

Steps in preparation:

Squeeze out the juice from the bamboo shoot. Put in a pot with enough water and boil for a few minutes. Continue cooking until it is almost done. Add the saluyot leaves and season it. Add the coconut milk. Let it simmer, then remove from fire.

Banana Blossom Adobo

Steps in preparation:

Remove tough cover of banana blossom. Chop fine. Squeeze with salt to remove puckery taste, and wash. Saute garlic till brown, add (laurel leaves) water, kalamansi juice and salt. Bring to a boil, and drop chopped banana blossom. Add vetsin and 2 tablespoons oil. Cook till tender and juice is almost gone.

Adobong Okra

Assemble these supplies:

20 pieces young okra
4 tablespoons kalamansi juice
1/2 cup finely chopped gluten
3 tablespoons soy sauce Garlic,
onions Salt to taste
1 teaspoon vetsin

Steps in preparation:

Wash and parboil the okra. Fry the gluten then add the garlic, onions and the young okra. Add kalamansi juice, soy sauce, salt and vetsin. Cook until the okra is tender.

Adobong Kangkong

Assemble these supplies:

2 bundles of kangkong
3 tablespoons soy sauce
1 teaspoon vetsin
1/2 teaspoon sugar
1 tablespoon kalamansi juice
1 clove garlic

Steps in preparation:

Wash and sort kangkong. Saute the garlic. When brown, add kangkong. When partially cooked, add kalamansi juice and bring to a boil. Season with soy sauce, salt and vetsin. Okra or sigarilyas may be used instead of kangkong. For flavor and zest, for a variety of minerals and vitamins, nothing beats the vegetables!