UBI JAM (PURPLE YAM)

Assemble these utensils:

fruit or potato masher
kitchen knife
2 utility plates bowl
measuring cup
aluminum saucepan
wooden spoon
4 bottles (sterilized)

Assemble these supplies:

4 cups boiled, ground or mashed ubi
3 cups sugar
4 cups evaporated milk
glass jars.
5. Seal, cool and store.

Yield: 2 8-ounce jars.

Steps in preparation:

1. Combine all the above ingredients in an aluminum saucepan and cook over a low flame.
2. Cook until the mixture forms a soft ball in cold water which loses its shape when removed from the water.
3. Remove from fire and place immediately into hot sterilized jars.
4. Seal at once and store in cool dry place.

PAPAYA-TAMARIND JAM ( 10 MINUTE JAM)

Assemble these utensils:

liquid measuring cup
2-quart saucepan
wooden spoon
2-quart mixing bowl
kitchen knife
waring blendor
2 8-ounce sterilized glass jar

Assemble these supplies:

1 cup papaya puree ( passed thru a sieve)
1 cup tamarind pulp ( soaked over-night with enough water to cover and then boiled to facilitate pulp extraction )
3 cups sugar


Steps in preparation:

1. Measure papaya and tamarind and mix well to get a homogeneous mixture.
2. Add sugar to the mixture.
3. Let it boil. After boiling, start timing for 10 minutes. 4. Pour immediately to the sterilized

Pinoy Spacial Baked Bananas

Assemble these supplies:

4 firm bananas
2 tablespoons sugar
Pinch of salt
2 tablespoons margarine

Steps in preparation:

Peel bananas. Place in shallow greased baking dish. Sprinkle with sugar and salt; dot with butter. Bake in moderately hot oven for 15 minutes. Serve immediately.

Estofado with saba

Assemble these supplies:

1/3 kilo gluten
4 ripe bananas (saba)
1 carrot cut in pieces
3 cloves garlic, crushed
2 onions, quartered
2 red sweet peppers, peeled
1 bay leaf
1/2 cup kalatnansi juice
Salt to taste
1 teaspoon vetsin

Steps in preparation:

Fry the gluten until golden brown. Cut bananas crosswise into 1 centimeter pieces. Fry until brown and set aside. To the gluten, add onions, bay leaf, salt and vetsin to taste. When the oil sizzles, add kalamansi juice and enough water to cover. Let boil 5 minutes and then reduce heat. Add carrots and quartered peppers. Continue cooking until vegetables are done and the sauce is of desired consistency. Serve hot.

Bulgur Espasol

Assemble these supplies:

3 cups finely ground,
toasted bulgur wheat
2 cups coconut milk
2 1/2 cups sugar
1 cup grated coconut from which milk
has been extracted
Pinch of toasted anise.

Steps in preparation:

Toast bulgur wheat 20 minutes on low heat and grind finely. Boil coconut milk and sugar 15 min-utes, stirring constantly. Add grated coconut, continue stirring. Add ground bulgur little by little, reserving 1/2 cup for rolling Cook 15 minutes on low heat until mixture is thick enough to roll. Spread wax paper with powdered bulgur, spoon out cooked mixture. Roll in-to 8 x 1 1/2 inch thick rolls. Slice into 1 inch pieces and wrap in wax paper. Makes 24 servings.