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Breaded Chicken Fillet Ingredients:

4 pcs chicken breast fillets 1 8g MAGGI MAGIC SARAP 2 tbsp lemon juice 2 eggs salt to taste 2 tbsp all-purpose flour 1/2 cup dry breadcrumbs oil for frying lemon wedges green peas, buttered

Breaded Chicken Fillet CookingInstructions:

Flatten chicken breast fillets untilthe meat is of even thickness,about 1/2 inch.

Cut meat into uniform servingportions. Rub with MAGGIMAGIC SARAP and lemon juice.Let stand 20 min.Beat eggs with salt and 2 tbspwater.

Dust each chicken piece withflour then dip in the eggmixture.

Roll in breadcrumbs to coat. Fryin hot oil until golden brown.

Drain in paper towels and servewith lemon wedges andbuttered green peas.

Spaghetti Ingredients:

1 kg. spaghetti noodles 1/2 kg. ground beef 1/2 kg. ground pork 1/4 kg. hotdogs, diagonally sliced 1 kg. tomato sauce 3 pieces laurel leaves (bay leaves) 1/4 cup brown or white sugar

2 green bell peppers, diced 2 onions, chopped 1 head garlic, minced 3 tablespoons of cooking oil 1 cup of water Salt and pepper to taste 1/2 cup grated cheese

Spaghetti Cooking Instructions:

Cook spaghetti noodles accordingto package instructions.

In a sauce pan or wok, sautgarlic and onions in cooking oil.

Add ground beef, ground pork,laurel leaves, bell pepper and acup of water. Bring to a boil and letsimmer for 10 minutes.

Add tomato sauce, salt and pepperto taste then let simmer foranother 10 minutes

Add brown sugar and hotdogs.Continue to simmer for anadditional 5 minutes.

Serve with the cooked spaghettinoodles and grated cheese on top.

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Pinoy Arroz Caldo Ingredients:

1 kilo Choice Cuts Chicken ( Thighpart ), Skin removed

5 pcs hard boiled eggs 2 cups cooked rice 6 cups chicken broth (or 6 cups plain

water if broth not available) 1 cup onion, minced 3 tbsp fish sauce 1 tsp garlic 1/2 tsp ground black pepper 1 cup scallions (red onions), minced 3 knobs ginger, julienned 2 pcs chicken cube (bouillon)

[optional: if you dont have the broththen you need this]

5 pcs calamansi 3 tbsp Canola cooking oil

Instructions:

Fry the Chicken Skin, once crispy likechicharon set aside

Dash-in some ground black pepper

layer color turns golden brown.

rice then mix and cook for a few minutes

boil (Add the chicken cube, stir until the

cube melts)chicken is fully cooked (about 15 to 20minutes)

-in thehard boiled eggs

top, garlic, minced scallions, and Kalamansi.

Lumpia Shanghai Ingredients:

1 pound ground pork 1 pound ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce 2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring

roll wrappers 1 1/2 quarts oil for frying

Lumpia Shanghai Instructions:

In a Large bowl, combine ground pork,ground beef, onion, and carrot. Makesure to completely mix everything. Isuggest getting down and dirty anduse your hands. Knead the meat in thebowl if you must.

Gradually blend in the soy sauce , blackpepper, garlic powder, and salt untilall ingredients are evenly distributed.

Lay out a few wrappers at a time on aflat surface, and place about 2tablespoons of the filling in a linedown the center of the wrapper. Makesure the filling is no thicker than yourthumb, or the wrapper will cook fasterthan the meat.

Take the bottom and top edges of thewrapper and fold them towards thecenter. Take the left and right sides,and fold them towards the center.Moisten the last edge of the wrapper

to seal. Now repeat using the rest ofthe wrappers, and have hubby or thekids help you out.

Heat the oil in a deep-fryer or heavyskillet to 375 degrees F (190 degreesC). Fry 3 or 4 lumpia at a time. Fry forabout 3 or 4 minutes, turning once.Lumpia are cooked through when theyfloat, and the wrapper is goldenbrown.

Cut in half, or serve as is with dippingsauce.

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Lechon Kawali Ingredients:

1 1/2 lbs pork liempo (pork belly) 3 garlic cloves, crushed 2 laurel leaves (bay leaves) 1 teaspoon peppercorns or 1/2

teaspoon black pepper salt water, for boiling oil (for frying)

Sauce:

3 tablespoons soy sauce 5 tablespoons vinegar 1 shallot, minced or 1 small onion,

minced 1 garlic clove, minced chili peppers (optional)

Lechon Kawali CookingInstructions:

Cut the pork belly into servingpieces then combine with thegarlic, peppercorn,laurel leaves,salt and water in a pan.

Bring to a boil and simmer for 35-45 minutes or until skin is tender. Drain, cool and air dry. Deep-fry liempo pieces in batches

until golden brown and blistersappear on skin.

Mix all the sauce ingredients andserve lechon kawali while its hot.

Beef Steak Ingredients:

3/4 kilo tender pork or beefsteaks, sliced

1 tablespoon kalamansi or lemonjuice

5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black

pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil

Pork / Beef Steak CookingInstructions:

Marinate the pork or beef steak inkalamansi (lemon) juice, garlic,ginger, soy sauce and pepper for30 minutes.

In a frying, add cooking oil. Addthe marinated pork or beef steakand cook slow until done.

Increase heat for a minute or twoto brown steaks.

Add the sliced onions and continueto cook for another minute.

Serve on a platter including the oiland sauce.

Best served with hot plain rice.

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Bicol Express Ingredients:

1/4 kilo pork, thinly sliced 3 cups birds eye chili or jalapeno

peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste

Bicol Express Cooking

Instructions:

In a bowl of water with salt, soakchili peppers for 30 minutes thenrinse and strain.

In a cooking pan, heat cooking oiland brown sliced pork for a fewminutes.

In another pan, saute mincedgarlic and onion.

Add to the saute the brownedpork.

Then add the coconut milk, bringto a boil and simmer for 10

minutes. Add the chili peppers and cook

until dish gets a little dry. Add the coconut cream and

simmer until the sauce thickens. Salt to taste.

Pork Tocino Ingredients:

1 Kilo Pork loin Butt or fillet orPork, removed the bone and slicedinto 1/4 inch thick

175 grams brown sugar 2 tbsp salt 4 cloves garlic minced 1/2 tsp of Red Food

Coloring (substitute to Saltpeter) 5 tbsp soy sauce

Utensils Needed:

mixing bowl measuring spoons knife weighing scale chopping board

Pork Tocino Preparation andCooking Instructions:

Combine all the ingredients in ashallow pan except for the pork.

Press the mixture onto both sidesof the pork meat and make sure

that it is distributed evenly. Pile the pork inside a container

with a cover and keep refrigeratedfor about 3 days to cure the pork.

To cook, just put a little water in askillet and add the pork and fry ituntil done.

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Embutido Ingredients:

1 lb. ground pork 1/2 cup finely chopped carrots 1 cup (6 slices) finely chopped (sweet or

cooked) ham 3 tbsp. minced green bell pepper 3 tbsp. minced red bell pepper 1/3 cup sweet pickle relish 1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese dash of liquid seasoning salt & pepper, to taste 1 tbsp. cornstarch slices (wedges) of hard-cooked eggs slices (wedges) of Vienna sausage aluminum foil, 10 x 12 sizes

Embutido Cooking Instructions:

Prepare a steamer and set aside. Alternatively,prepare a baking pan and a wire rack andpreheat oven to 350F.

In a bowl, combine all the ingredients and mixuntil well blended. Divide the mixture into 2 to 4 portions(depending on how many you want to make).

Spread and flatten the mixture onto the centerof each foil, divide the slices of hardcook eggs and Vienna sausages.

Place each slices at the center of each mixture.Hold the foil onto your hand and roll until theends of the mixture covers the eggsand sausages. Alternatively, by holding eachends of the foil, roll the mixture back andforth until it covers the slices of eggsand sausages in the center.

Finally, roll the aluminum foil into a tightlypacked log about 1 to 2 in diameter,sealing on both ends. Repeat with theremaining pork mixture.

Place the embutido in a steamer and steam foran hour. Alternatively, place embutido ina wire rack on a baking pan, half filled withhot water.

Cover with aluminum foil (Be sure thesteam will not escape). Steam-bake in thecenter of the oven for an hour.

Remove from the oven. Let it cool and sliceinto rings. Serve with your favorite catsup orsauces.

Refrigerate unused embutido.

Adobong Pusit Ingredients:

3/4 kilo Small sized Pusit (Squid) 1 1/2 tsp. salt 1 small bay leaf 1/4 tsp. pepper 3-4 cloves garlic, minced 1/3 cup vinegar 1 tsp. sugar 1/4 cup water 3 tbsp. cooking oil 1 small onion, thinly sliced 2 pcs. Cayenne Chili sliced

(optional)

Adobong Pusit CookingInstructions:

Pull out head, tentacles, innardsand transparent ribs from the bodyof the squid.

Cut off tentacles just above theeyes and discard innards andtransparent ribs.

Wash and drain bodies andtentacles.

Combine salt, pepper, garlic,vinegar, water, sugar and bay leaf.

Marinate squids in this mixture for1 hour. Drain. Save marinade

Saute onions in hot oil. Add drained squids, saute until the

juices evaporates (about 10-12minutes).

Strain marinade, add to sautedsquids.

Let simmer for about 15 minutes. Serve Hot with Rice.

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Pochero Ingredients:

1 cup dried chickpeas 1 kilo chicken, cut in serving size pieces 1/2 kilo pork, cut in large cubes 2 chorizo sausage, cut into 1 pieces 1 large onion, sliced 4 teaspoons salt 1 teaspoon whole black peppercorns 4 tablespoons oil 10 cloves garlic, finely chopped 1 medium onion, finely chopped 2 ripe tomatoes, peeled and diced or1

small can whole tomatoes 1/2 kilo sweet potatoes, peeled and cut

into chunks 3 pcs Saba or Cardaba banana cut into

chunks 1 bok choy, cut across in 2 sections 8 green onions, cut in 2 lengths

Pochero Cooking Instructions:

Wash chick peas and soak overnight (oruse a can of Garbanzo beans).

In one pan put in the chick peas chicken,pork, chorizo and add water to cover.

Add sliced onion, salt and peppercorns,bring to a boil.

Reduce heat and simmer until meatsand chick peas are almost tender.

In another pan heat oil and fry garlic withthe chopped onion on low heat, stirringfrequently until golden brown.

Add tomatoes and cook to a pulp. Add meats, stock, Saba banana

and sweet potatoes. Simmer until potatoes are nearly cooked

then add cabbage and green onions forthe last few minutes.

Serve broth as soup and the meats andvegetables as a separate course.

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and

halved 1/4 kilo chicken liver and gizzard, sliced to

small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2 inches long

pieces 3 stalks celery, cut into 2 inches long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in

1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, saute garlic andonions

Then add pork saute for 3 minutes Add the chicken liver and gizzard,

continue to sautes for another 3minutes.

Add 1 cup of Chicken stock, pinch of saltand simmer for 10 minutes or until porkand chicken giblets are cooked.

Add the shrimp then add and mix all thevegetables.

Add the remaining 1 cup of Chicken stock,patis and the dissolved cornstarch.

Cook for about 5 minutes or until thevegetables are done.

Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

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Banana Que Recipes:

16 pcs. semi ripe or ripeSababananavariety

1/4 cup brown sugar 2 cups Vegetable cooking oil

Materials Needed: large wok 8 pcs bamboo skewers 12 inches sizeFry Skimmer Strainer

or Colander

Banana Que Cooking Instructions:

In a large wok at high flame heatcooking oil, when it is smoking hot,

drop the bananas and fry for about 2minutes or until they start to slightlybrown.

Sprinkle the brown sugar and let itstand without stirring. When thesugar starts to caramelize, startstirring the bananas to have it coatedwith caramelized sugar.

Continue frying, stirring several timesto have the bananas fully coatedwith caramelized sugar. Turn the heat

off once the bananas are cookthrough, do not overcook. Drain inFry Skimmer Straineror

colander or deep bowl with papertowel to remove excess oil.

Skewer two bananas in a bamboostick while they slightly cool down. Dothe same for the rest of the bananas.

Serve immediately with Coca Colasoftdrink.

Chicken Macaroni SaladIngredients:

1/2 kilo macaroni noodles 2 to 3 pieces, medium sized

carrots 1 big chicken breast 500 ml of mayonnaise 1 can (836 g) pineapple chunks or

tidbits 1 big white onion, finely chopped 1/2 cup sweet pickle relish 3 hard-boiled eggs, diced 1 cup diced cheddar cheese 1/2 cup raisins salt and pepper to taste

Macaroni Salad Cooking

Instructions:

Cook macaroni noodles accordingto package cooking instructions.

In a pot, boil carrots in water for15 to 20 minutes or until cooked.

Drain carrots and let cool. Pealskin then dice.

Boil chicken breast in water withsalt. Drain chicken breast, then shred in

1 inch lengths Drain pineapple chunks or tidbits. Combine all ingredients while

adding salt and pepper, to taste. Refrigerate, then serve.

http://en.wikipedia.org/wiki/Saba_Bananahttp://en.wikipedia.org/wiki/Saba_Bananahttp://en.wikipedia.org/wiki/Saba_Bananahttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://cookwarex.com/images/Fry_Strainer.jpghttp://en.wikipedia.org/wiki/Saba_Banana

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Brownies Ingredients:

1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup HERSHEYS Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped peanuts(optional)

Creamy Brownie Frosting:

3 tablespoons butter or margarine, softened 3 tablespoons HERSHEYS Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk

Brownies Cooking Instructions:

Heat oven to 350F. Grease 9-inch squarebaking pan.

Stir together butter, sugar and vanilla inbowl.

Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder

and salt; gradually add to egg mixture,beating until well blended.

Stir in nuts, if desired. Spread batter evenlyinto prepared pan.

Bake 20 to 25 minutes or until browniesbegin to pull away from sides of pan.

Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING;

spread over brownies. Cut into squares. About 16 brownies.

Creamy Brownie Frosting:

Beat butter, cocoa, corn syrup and vanilla insmall bowl until blended.

Add powdered sugar and milk; beat tospreading consistency.

About 1 cup frosting.

Creamy Halo Halo

Ingredients:

2 cups sweetened garbanzos,drained

1 cup sweetened beans,drained

1 cup red kaong, drained 1 cup green nata de coco,drained

1 cup sweetened macapuno 1 250ml NESTL All

Purpose Cream Halayang ube (optional) NESTL Cornflakes

(optional)

Creamy Halo HaloMixing Instruction

1. Combine, garbanzos,beans, kaong, nata de cocoand macapuno in a bowl. Tosswithi NESTL All PurposeCream.

2. Set aside to cool in therefrigerator.

3. To assemble, arrange on asalad bowl or a serving plate.

4. Top with halayang ube andNESTL Cornflakes beforeserving if desired.

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Mango Float Ingredients:

2 cups of mangoes (thinly sliced) Graham crackers 1 box Crushed Graham 1 tbsp 1 can all purpose Nestle cream 1 can condensed milk

Mango Float preparationsInstructions:

In a rectangular Glass baking dish,arrange 8 to 10 pieces of grahamcrackers, then set aside.

Chill the Nestle for 30 minutescream then whip the Cream in abowl.

Fold the whipped cream withcondensed milk, then Mix well.

Then on the layered crackers onthe bottom, spread the milk andcream mixture.

Then spread out the thin slicedmangoes evenly on top of thecream.

Make another layer of grahamcrackers; spread the cream andmango slices. You can do lots oflayers if you want.

Garnish top layer with mango andsprinkle the crushed graham.

Chill the Mango Float for at least2 to 3 hours before serving.

Cathedral Windows Ingredients:

Flavored Gelatin:

Ferna Grape Flavored Gelatin, 1pack (100g )

Ferna Strawberry Flavored Gelatin,1 pack (100g )

Ferna Pandan Flavored Gelatin, 1pack (100g)

Boiling Water, 3 cups Tap Water, 3 cups

Base or Binder Gelatin:

Ferna Unflavored Gelatin, 7 tbsp 3 Egg Yolks Water, 1/2 cup 2 cups whipping cream White Sugar, 1/2 cup 1 tsp Kalamansi juice or Lemon

juice

Cathedral Windows Cooking

Instructions:

Flavored Gelatin:

Dissolve each pack of FernaFlavored Gelatin Powder in 1 cupboiling water (If using Knox brandGelatin just following thepackets directions)

Add 1 cup tap water to eachflavored gelatin. Stir.

Pour on separate containers. Chillflavored gelatin to set preferablyovernight.

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When the flavored Gelatin is setcut into small cubes then combineall the colored Gelatin in a bigbowl, toss together all the cubesand refrigerate to set.

Base Gelatin:

In a bowl, whisk together eggyolks, kalamansi or lemon juiceand sugar until they appear lemonyellow in color.

In another bowl, dissolve theunflavored gelatin in 1/2 cupwater. Add this into the egg yolkmixture while continuously beatingwith the whisk. When well

blended, pour into a sauce panand cook over low flame let standfor at least 5 minutes until itthickens and coats the spoon. Setaside.

Beat the whipped cream. Pour theheated gelatin-egg mixture (whilestill hot) into the whipping creamand continue beating.

Cool before using.Assembly:

Pour a small amount of the gelatinon a glass dish enough to coverthe dishs bottom.

Randomly drop the cubed gelatinon the bottom of the glass dish soas to create a multicolored designon the finished product.

Pour the base gelatin on the dishto cover the flavored gelatin. Chill gelatin to set.

To server invert CathedralWindows mold onto a plate. Sliceand serve.

Leche Flan Ingredients:

1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence

For the caramel: 1 cup sugar

3/4 cup waterLeche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring toa boil for a few minutes until the sugarcaramelize.

Pour the caramelized sugar into aluminummolds you can use any shape: oval, roundor square. Spread the caramel on the bottomof the molds.

Mix well the evaporated milk, condensedmilk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramelon the aluminum molds. Fill the molds toabout 1 to 1 1/4 inch thick.

Cover moulds individually with aluminum foil. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the

Leche Flan, place the molds on a larger bakingpan half filled with very hot water. Pre-heatoven to about 370 degrees before baking.

Let cool then refrigerate. To serve: run a thin knife around the edges of

the mould to loosen the Leche Flan. Place a

platter on top of the mold and quicklyturn upside down to position the golden browncaramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked byinserting a knife -if it comes out clean, it iscooked.

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