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Pine-Carrot Smoothie

Thursday, December 28, 2006


1 can (21 cl) DEL MONTE 100% Pineapple Juice
1 pc small carrot
1 tbsp raisins
5 tbsp sugar
12 ice cubes


BLEND carrot and raisins with DEL MONTE Pineapple Juice. Add the rest of the ingredients. Blend until smooth.

***Serves 3 / Excellent source of Vitamin A – for good eyesight.

source : Del Monte


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Sunday, December 17, 2006


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


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.

source : Filipino Vegetarian Recipe / Stock Xchge

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3 pc grated matured coconut
1 ganta molasses
3 c white refined sugar
1 c butter or margarine
1-1/2 ganta finely ground glutinous rice
1/2 c toasted sesame seeds
100 pc 9" x 6" banana leaves


Extract milk from grated coconut with boiled water.

Dissolve molasses in coconut milk until smooth and lump-free.

Add sugar and butter, then set aside.

Pour ground rice in an aluminum vessel, make a well at the center and add the coconut milk - butter mixture gradually.

Add sesame seeds and continue beating to form a thick butter.

Wrap individually (about 3 tbsp. butter) in greased, wilted banana leaf.

Bake in preheated oven at 375 oF until golden brown.

source : Find Pinoy

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Pansit Buko


3-4 cups grated buco
1 large chicken breast (cooked, flaked)
1 large onion sliced
4 cloves garlic, minced
1 carrot, thin strips
10 pcs stringbeans sliced diagonally, 1' long
1 cup shreaded cabbage
1 1/2 cups chicken broth
2 tbsp patis
salt to taste
2 tbsp chopped kintsay
2 tbsp cooking oil


Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.

When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.

Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.

SAUCE: Patis and calamansi juice.

source : Kumain


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Tomato Dip (Sawsawang Kamatis)


3/4 lbs ripened red tomatoes

2 tbsps grated fresh ginger

1 sliced scallion

2 tbsps chopped peeled mango

1/4 tsp salt

1/2 tsp fresh ground pepper


Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

***Servings: 1

source : Filipino Recipe / pbase

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Pork Siomai


Curing Mix:
1 tbps refined salt
1/2 tsp curing salt
1 tsp phosphate
* Dissolved in 1/4 chilled water

1/2 cup TVP
1 tbsp isolate
1 1/2 tsp carageenan
*Dissolved in 1/4 cup chilled water

Seasonings :
2 T meat enhancer
1/2 cup carrot
1 T garlic(minced)
2 t black pepper
1/2 cup cheese
2 T sesame oil
1/2 cup spring onion
1 pc egg(raw)
1 pc shrimp Knorr cube
Molo wrapper

1 cup soysauce
1/8 cup calamansi juice
1 t ground black pepper.
2 T sesame oil
1/4 cup sugar
1/4 t MSG
8 pcs minced siling labuyo


1. Chill meat for 15 mins.

2. Disolve TVP to a cup of chilled water. After 5 mins, combine isolate and carageenan. Mix and set aside.

3. Dissolve curing mix with 1/4 chilled water.

4. Combine meat and curing mix until tacky.

5. Add extenders. Add the rest of the ingredients, blend well.

6. Wrap in molo wrapper.

7. Steam for 30 mins. Serve with sauce.

source : Kusina Atbp / iskaai3ds

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White Sauce


2 tablespoons butter
or margarine
2 tablespoons flour
2 cups milk
1/2 teaspoons salt

1/4 cup margarine or
or margarine
1/4 cup flour
2 cups milk
1/2 teaspoons salt

1/4 cup margarine or
1/4 cup flour
2 cups milk
1/2 teaspoons salt


Melt margarine in saucepan over low heat.
Blend in flour; gradually add milk, stirring constantly.
Add salt and cook, stirring until thickened.

***Yield: 2 cups

source : Filipino Vegetarian Recipe / Armanino Foods


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Graham Cake (Refrigerator Cake)

Friday, December 15, 2006


1 pack graham crackers
1 can condensed milk
1 can nestle cream or
thick cream
1 can of peaches or
3 ripe mangoes


Mix the condensed milk and cream. Set aside.

In a disposable square baking pan line the bottom with the graham crackers.

Put the slices of peaches. On top of the peaches, spoon the cream and milk mixture

Put another batch of graham crackers on top of the peaches. Spoon some of the milk and cream mixture again.

Repeat the same until you have reached the top of the pan.On the very top put slices of peaches.

Spoon some more sauce and sprinkle with crumbs of graham crackers

***Serving Suggestions: Chilled

source : Find Pinoy

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Crunchy KangKong


1 bundle kankong
1 egg
1 cup ice-cold water
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
oil for frying


1. Remove leaves from the stems of the kangkong.

2. Wash and dry.

3. In a bowl, lightly beat the egg then add the ice-cold water, cornstarch, flour, and pepper.

4. Mix well.

5. Heat oil for frying.

6. Deep kangkong in batter then drop into the hot oil.

7. Deep fry until crisp and golden brown.

8. Drain.

source : Kumain / asu

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1 cup Sweet rice flour
3/4 cup water
1/2 cup coconut flakes
1.1/2 cups white powdered sugar
1/4 cup Sesame seeds


Make dough by mixing flour and water, roll up into balls and then flatten with the palm of your hand.
Drop the balls into a saucepan full of boiling water, when the cakes are ready, they will rise to the surface. Remove the balls and let cool for a bit.
Roll the balls into mixed powdered sugar, coconut flakes, and sesame seeds.

source : Filipino Recipe / flickr photo


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Burong Isda

Thursday, December 14, 2006


½ kilo milkfish or fresh water carp (well cleaned and scaled)

2 cups cold rice, not burnt

100 grams garlic (crushed)

100 grams ginger (minced)

100 grams red onion (chopped)

6 lime wedges

pinch of salt and pepper

½ cup patis (fish sauce)

½ cup white vinegar

½ cup water


In a bowl, mix all ingredients by hand, mashing everything well.

Pour into a big mouthed bottle.

Stick fishes into the bottle.

Seal the bottle well and keep for 1-2 weeks

After 2 weeks the fish should be ready.

source : Kusina Atbp


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Fish Kare Kare

Wednesday, December 13, 2006


300 g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc (300 g) puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) Del Monte Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay


1. SPRINKLE fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.

2. SAUTÉ garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.

3. ADD remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.

***Serves 6 -Rich in Niacin- promotes normal digestion and healthy skin.

source : Del Monte

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Corn Pasta Salad

Thursday, December 7, 2006


2 cups cooked tri-colored spiral pasta
1 (16 ounce) package frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt


1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

2. Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

source : All Recipe

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Mc Donald's Big Mac Sauce


1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion


Mix Ingredients Well.

***Yield: 2 Cups

source : Pastry Wiz


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Lumpia Wrappers


2 large eggs

2 tablespoon oil or softened lard

1 cup cornstarch

1 cup all-purpose flour

1 teaspoon salt

2 cup water


Beat eggs with oil or lard. Add cornstarch, flour, salt and water; beat until smooth.

Cook in an omelette or nonstick pan into thin crepes.


source : Food Down Under
image source : Food Subs

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½ cup all-purpose flour
½ cup cornstarch
1/3 cup Mama Sita’s Palabok (Shrimp Gravy) Mix
¾ cup cold water
1 cup kalabasa (squash), shredded (squeeze off excess water)
½ cup carrots, shredded (squeeze off excess water)
¼ cup leeks, minced
12 pcs shrimps, small, peeled and deveined
1 pc tokwa (hard bean curd), cut into ½” cube
2 tbsps cooking oil

Garlic Dipping Sauce :
½ cup Mama Sita’s Young Vinegar
2 tsps garlic, crushed
dash of black pepper
pinch of salt


1. To prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, Mama Sita’s Palabok (Shrimp Gravy) Mix and water. Squeeze off excess water from the squash and carrots. Stir in squash, carrots and leeks.

2. To form the fritters: In a saucer, form batter mixture into small 2” patties. Top with a shrimp and 3 tofu cubes. Gently slide into pre-heated pan with cooking oil (350ºF or 170ºC) and fry until golden brown, about 5 minutes. Drain off excess oil. Continue process until you use up the batter mixture. Serve hot with garlic dipping sauce.

3. To prepare the garlic dip: In a bowl, combine vinegar, garlic, black pepper and salt. Stir. Let stand for at least 20 minutes. Reserve until needed.

***Makes about 1 dozen 2” fritters

source : Mama Sita

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Chowking Siomai Recipe


1/2 pound ground pork
1/2 teaspoon salt
1 small onion
1/2 tablespoon grated fresh ginger
2 tablespoons potato starch
20 shumai wrappers
1/4 teaspoon pepper


Chop onion well. Put the finely chopped onion and pork in a bowl. Add salt and pepper in the bowl and mix well by hands. Add potato starch and ginger in the meat mixture. Put a spoonful of the meat in the center of a shumai wrapper. Fold the four corners of the wrapper up and make a small ball. Heat a steamer. Steam shumai dumpling on high heat for 15 minutes. Serve shumai with soy sauce and karashi mustard. 4 servings.

source : Ex Designz

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8 cups water
1/2 pound pork loin
1/2 pound chicken breast
1 teaspoon peppercorn
5 whole cloves garlic (total)
salt and pepper to taste
1 pound vermicelli noodles
1 medium onion, sliced
1/2 pound shrimp
3 cups cabbage
1 cup carrots, cut into strips
1/4 cup oyster sauce
1/3 cup soy sauce


Cooking Method:

1. Bring 8 cups water to boil, add 1/2 pound pork loin and 1/2 pound chicken breast with one teaspoon peppercorn, 2 whole cloves garlic and salt to taste. Boil until tender, drain and slice meat into strips. Set aside broth.

2. Cover 1 pound vermicelli noodles with water and soak until tender. Cut noodles and drain them completely.

3. Saute 2 cloves garlic, 1 medium slice onion, then add pork and chicken strips (from #1) and 1/2 pound shrimp and ground pepper. Add 3 cups cabbage and 1 cup carrots cut into strips. Do not add water. Set aside.

4. Saute more garlic, more onion, 1/4 cup oyster sauce, 1/3 cup soy sauce and 6 cups of reserved broth (from # 1). Bring to boil, add noodles, cover and simmer until cooked.

5. Mix #4 and #3.

source : Spindle Pub/Filipino Recipe


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Camaron Rebosado


300 grams peeled and deveined shrimp (tail intact)
1 pack 2.8 grams AJI-SHIO™ Pepper Plus
1/4 teaspoon Ajinomoto Super Seasoning

3/4 cup evaporated milk
1/3 cup flour
1 whole egg
1 pack 2.8 grams Aji-Shio Garlic Plus
cooking oil for deep-frying

1/4 cup banana catsup
3 tablespoons vinegar
2 teaspoons cornstarch dissolved in
1/2 cup water
1 tablespoon sugar
1 pack 2.8 grams Aji_Shio Pepper Plus


Rub shrimp with Aji-Shio Pepper Plus and Ajinomoto Super Seasoning. Set aside and refrigerate for 1 hour.

For the batter, in a mixing bowl, combine evaporated milk, flour, egg and Aji-Shio Garlic Plus. Mix well until it reaches a thick consistency.

Heat oil in a frying pan.

Dip each shrimp in batter and deep fry until golden brown.

Drain in kitchen paper towel.

Prepare sauce, combine banana catsup, vinegar, cornstarch mixture and sugar. Simmer in low heat until it thickens. Sprinkle AJI-SHIOTM Pepper Plus. Serve as dipping sauce.

***Makes 4 servings

source : Ajinomoto

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Espasol (Sweet Rice Flour Cakes)


4 cups sweet rice flour

1 1/2 cups granulated sugar

2 cans coconut milk

1/2 teaspoon salt

Toast the sweet rice flour on a cookie sheet.

Bring sugar, coconut milk and salt to a boil. Add 3 cups toasted sweet rice flour. Mix well and cook until thick, stirring constantly. Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour. With a rolling pin, flatten to about 1/4 inch and cut into diamonds. Roll in the remaining rice flour.

***Yield: 15 to 20 cakes

source : Recipe to Go

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Molo Soup


1/2 kilo ground pork
2 pcs eggs (beaten)
1 pc medium sized carrots (finely chopped)
2 pcs onions (finely chopped)
1/2 tsp. salt
Molo wrapper
5 pcs. galic gloves
1 pc. onion (chopped)
Cooking oil
fish sauce
1 pc chicken breast
chicken broth
spring onions


Mix the first 5 ingredients

Put a small amount of pork mixture in each molo wrapper. Wrap triangular.

Saute garlic and onions in cooking oil

Add fish sauce and shredded chicken breast

Add Chicken broth, cover and bring to a boil

Add the wrapped pork mixture to the boiling sauted chicken broth

Bring to a boil for 3 mins and turn off

***Serving Suggestions: serve with diced onion spring and garlic

source : Find Pinoy


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Steamed Kangkong With Mango Salsa


3/4 cup diced ripe mangoes
1 tablespoon sugar
1-1/2 cups tomatoes, seeded and diced
1-1/4 teaspoon salt
1/4 cup chopped parsley
1/8 teaspoon pepper
1/4 cup vinegar
1 bunch kangkong, sliced and steamed


In a medium bowl, gently mix mangoes, tomatoes and parsley.

In a separate bowl, combine vinegar, sugar, salt, and pepper.

Pour over mango salsa, stirring lightly.

Arrange steamed kangkong on a platter.

Spoon mango salsa over kangkong and serve.

You can also chill the kangkong and salsa for 10 minutes to make a cold salad.

***Note: Serve the salsa within an hour of preparation otherwise the mangoes will absorb the vinegar and lose their sweetness.

source : Filipino Vegetarian Recipe

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Filipino Style Corned Beef


1 kilo beef
5 cups water
1 cup salt
1 tbsp white sugar
5 tablets ascorbic acid (500 mgs)
1 tsp salitre
1 tsp Sodium Nitrite

Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours and sodium nitrite should be used as directed. Too much of this solution is dangerous to the health.
Rinse 3 times in clear water.
Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes. Add diced potatoes if desired.

source : Kumain

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1 cup condensed milk
5 egg yolks
1 teaspoon vanilla
2 tablespoons butter

For caramel compound:

1 cup sugar
½ cup water
¼ teaspoon cream of tartar


1. In a double boiler, heat water, place the upper pan & vanilla and butter.

2. Cook over moderate heat until thick in consistency (do not boil).

3. Let cool & form into balls.

4. Prick yema balls w/ toothpick and dip into caramel (see Caramel

5. Let yema balls cool & wrap in cellophane individually.

Caramel Procedure:

1. In a deep pan, mix together sugar, water, and cream of tartar.

2. Bring up to a quick boil until golden in color.

3. Take out caramel from heat.

source : Kusina Atbp
image source : Karen's Chronicle

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