My Only Recipe Book

Ingredients:


CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated



How to make buko pie

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork.

Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.

Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.

Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown


FILLING
Combine all ingredients except cheese and cook over low heat.

Continue stirring until thick. Pour mixture into pastry-lined pie pan.

Top filling with the second crust. Seal ends all around with a fork.

Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top.

Bake for additional 5 minutes. Serves 8

Ingredients:

1 cup cassava flour or all-purpose flour
1/4 cup powdered milk
1/3 cup sugar
5 tablespoons melted butter




How to make polvoron


•Toast flour to light brown.

•Mix sugar and powdered milk.

•Melt butter and add to the mixture.

•Mix thoroughly and mold in polvoron molder.

•Wrap individually in cellophane, if desired.

Ingredients:

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds



How to make espasol

•Boil the malagkit.

•Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.

•Add toasted shredded coconut and cook for 3 minutes.

•Add boiled malagkit, stir and cook until thick.

•Remove from fire and add 3 cups toasted rice flour.

•Mix with a wooden spoon and pass through a cornmeal grinder.

•Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the

rice flour for rolling.

•Slice into 1/2-inch thick pieces.

•Yield: 30 pieces.

Ingredients:
1 cup malagkit(glutinous rice)
3 tablespoons cocoa
5 cups water
1 cup sugar
1 cup milk, evaporated



How to make champorado:

•Wash malagkit and drain.

•Add cocoa and water. Boil, stirring constantly.

•Add sugar and milk.

•Stir and cook 2 minutes more.

•Yield: 6 cups.

Ingredients:

3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves



How to cook Budbud Pilipit:

•Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.

•When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.

•Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.

Ingredients:

1-1/2 cups grated kamoteng-kahoy (Cassava)
1-1/2 cups grated yellow kamote (Sweet potatoes)
1/4 cup coconut milk, 1st extraction
7 tablespoons brown sugar
Banana leaves for Wrapping


How to cook iraid:

•Squeeze the grated kamoteng-kahoy and yellow kamote to extract some of the juice.

•Add the extracts to the coconut milk, then the brown sugar and stir until the sugar dissolves.

•Mix the kamoteng-kahoy and yellow kamote very well and combine with the coconut mixture.

•Wrap 3 table spoons of this mixture in a piece of banana leaf (8" x 5") which has been wilted over an open flame.

•Tie in pairs and steam for 30 minutes. Allow to cool and serve.

Ingredients:

3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2" diameter and 2" high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying

How to make binagol:

•Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring. Lower heat and continue cooking for 10 minutes.

•Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.

•Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.

•Steam half an hour 12 servings.

Ingredients:

2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 1/2 cups butong (young coconut),grated


How to make baye-baye:

Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong.

Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Ingredients:
3 cups fresh coconut cream, with no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pcs pandan(fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch



How to cook ginataang pinipig:

•In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat.

•Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked.

•Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from
2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

• In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes.
•Pour into serving dishes and cool.
•Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca.
Makes 12 portions

Ingredients:

• tablespoons kaong or...
  2 tablespoons nangka (jackfruit)

• 2 tablespoons macapuno (a variety of coconut meat sold in bottles)

• 2 tablespoons sweetened kidney beans

• 2 tablespoons sweetened garabanzos

• 2 tablespoons sweetened plantains

• 2 tablespoons ube or yam

• 2 tablespoons custard or creme caramel

• 2 tablespoons sweetened corn kernels

• crushed ice to fill glass

• 2/3 evaporated milk

• a scoop of ice cream on top

Procedure:

-Combine all ingredients except ice and milk.
-Then add ice.
-Then pour milk
-Top with ice cream.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients:
3 lbs. chicken legs
1 cup soy sauce
1/2 cup distilled white vinegar
1/2 cup water
1 Tablespoon fish sauce
3 bay leaves
1/2 Tablespoon ground black pepper
2 Tablespoons garlic, finely chopped
2 Tablespoons sugar, optional
1 Tablespoon corn starch mixed with
1/4 cup of water for thickening sauce

Instructions:

Place all ingredients in medium sauce pot and simmer for 40 minutes or untill chicken is fully cooked. Remove cooked chicken, thicken sauce with corn starch mixture and cook for 5 minutes more. Pour sauce over chicken and serve witha bowl hot steamed rice.

Ingredients:

6 cup chicken stock
6 cup water
6 cup long grain rice
18 Tbsps. lemon juice
12 Tbsps. cilantro or parsley, chopped

Instructions:

Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork.