Mangan Tamu: Food and Family by gigirapadasph

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									 To the memory of our favorite Kapampangan
cook, Tatat, who showed her love in many ways,
           especially through cooking
Mangan Tamu
  Food and Family




 Compiled and edited by
Gigi Bautista-Rapadas and
       Tish Bautista

      December 2012
Foreword
     As Kapampangans bred and/or born, we have always considered
 food as a source of pride and definitely of happiness. Kapampangans
 are famous for being great cooks and great lovers of food, and the
 Bautistas are no exception.

     But these days when our youngest generation is growing up
 eating burgers and sushi, there is a need to gather all our heirloom
 and favorite recipes and document them for posterity.

      This is what we have sought to do in this compilation of pre-
 loved (perhaps even ukay-ukay?) recipes. These are the recipes that
 remind us of home, of family, of get-togethers around the dining
 table, of the good old days, of laughter and love.

      Our featured dishes could be party fare or everyday comfort
 food, pang-merienda or ulam or kakanin, appetizer or entree or
 dessert. Oh, and they may not even be Kapampangan, or even
 Filipino – they are just simply good!

      Some of these recipes have been handed down from generation
 to generation, now known just to a favorite aunt or to a persevering
 granddaughter or to a longtime cook cum surrogate mother. These
 are the recipes that do not have exact measurements or a rigorous
 step-by-step process, and we make no apologies. That’s just how it is;
 this is the art of cooking.

     Yet other recipes are new discoveries – picked up from a friend,
 or copied from a restaurant dish, or lifted from that wonderful,
 humongous source of tried and tested recipes: the Internet. Many of
 these dishes are measured, precise, perfect for the novice cook or the
 baker; this is the science of cooking.

     All these recipes share one thing in common though: they reflect
 a precious inheritance from our beloved Tatat: the joy of cooking.
                                      iv
   This “cookbook” will never win an award, because this is a
cookbook not of chefs but of the Bautistas, whose love for food
comes next only to their deep faith and love of family.

     But we believe that what makes this cookbook special are the
stories that accompany the recipes. These stories transport us back to
our childhood, when a tablet was something to take when you were
sick, and a mouse was cause for a shriek, when Apple was a fruit,
when text was read from a book or a paper. These stories are
testament to what technology and a new world order cannot change:
good food, hearth, home, love, legacy, tradition, FAMILY.

    We have thus decided to arrange the recipes by family, using the
birth order of the Bautista siblings: Aming Capati, Nette Magno, Dads
Bautista, Sol Vergara, Betts Razon, Nolon Bautista, Tessie Coronel,
Flory Aguas. (Ironically, Tatat Bautista is not represented here
because she never married and had no children. But there are several
recipes here that are a la Tatat.) The Index at the back of the book
gives the recipes arranged by genre: Drinks; Soups, Salads and Side
Dishes; Rice and Pasta; Main Dishes; and Merienda and Desserts.

     In this labor of love, we have many people to thank, though we
cannot name them all. But we must express our gratitude to those
relatives who funded the printing of this book – they have asked to
remain anonymous. We also acknowledge the help of Bingo Bautista
who designed the cover, Tina Manotok who coordinated and
negotiated with the printer, and Tita Tessie Coronel who sent out the
call for recipes not once but many times.

    May you have a wonderful Christmas filled with food and family!
And may you find joy in this compilation of recipes, from the warmth
of our kitchens to yours.

                                              Gigi and Tish
                                                 37th Bautista reunion
                                                    2 December 2012

                                    v
Table of Contents

 Foreword ................................................................................... iv


 The Capatis ................................................................................ 1
    Ditos Capati ............................................................................ 1
        Drink of the Gods ............................................................... 1
        Morisqueta Tostada a la Tata Paul ...................................... 2
        Spaghetti in a Jiffy of Tita Aggie .......................................... 4
    Lorni Capati-Dillon .................................................................. 5
        Escabeche a la Tatat ........................................................... 5
        Chopsuey a la Tatat ............................................................ 6
        Lorni’s Instant Puto ............................................................ 7
        Tapioca Pudding a la Wings ................................................ 8
        Applesauce Date Nut Cake.................................................. 9
    Nini Kanapi-Capati .................................................................13
        Banana Cream Cake ...........................................................13
    Kots Capati ............................................................................15
        Capati Ugacs Sugar Babi ....................................................15
        Pork Asado ........................................................................15
        Kots Leche Flan ..................................................................16
        Baked Chicken Thighs ........................................................17
        Kots Sugar Cookies ............................................................17
        Marinated Chicken ............................................................18
        Fried Chicken or Pork Barbecue .........................................18
    Tonirose Capati .....................................................................20
        Tonirose Capati’s Leche Flan ..............................................20

                                                     vi
The Magnos ..............................................................................22
   Manny Magno .......................................................................22
      Chicken a la Mommy .........................................................22


The Dads Bautistas ...................................................................23
   Tish Bautista ..........................................................................23
      Doreen Fernandez’s Leche Flan .........................................23
   Winda Aguas-Bautista ...........................................................25
      Baked Salmon....................................................................25
   Puput Bautista-Galvez ...........................................................26
      Cassava Cake for Expats .....................................................26
      Sardines a la Puput ............................................................27
   Ton Bautista ..........................................................................28
      Classic Potato Salad ...........................................................28
   Nina Manalo-Bautista ............................................................30
      Simple Eggplant Tempura ..................................................30
   Aggie Bautista-Cabugao.........................................................31
      Minced Meat with Lettuce .................................................31
      Corn Pudding .....................................................................33
      Bean Thread Noodle Salad .................................................33
      Embutido...........................................................................35
   Bingo Bautista .......................................................................37
      Crab and Corn Soup ...........................................................37
   Gigi Bautista-Rapadas............................................................38
      Daddy’s Fruit Salad ............................................................38
      Lasagna .............................................................................39
      Capuchinos ........................................................................42

                                                  vii
      Pineapple Party Cake .........................................................44
      Smoked Bangus Pesto........................................................46
      Tinapa Rice ........................................................................47
   Gina Bautista-Navarrete ........................................................48
      Baked Salmon a la Conti’s ..................................................49
      Fish Cakes with Lemon Caper Aioli (from Chef Aldo) ..........50
      Maple Curry Cream Ravioli ................................................51
      Go-To Salad Dressing (from Chef Aldo) ..............................52
      Mirin-Glazed Salmon .........................................................53
      Maple Pecan Crumble .......................................................54
   Tato Bautista .........................................................................56
      Noche Buena Chinese Ham ................................................56
   Joville Ty-Bautista..................................................................58
      Braised Pork with Eggs or Babi Tulang Masak Tayu ............58


The Vergaras.............................................................................60
   Ace Mendoza-Vergara ...........................................................60
      Prawn Pasta ......................................................................60
   Corrie Vergara-Pineda ...........................................................61
      Lengua in Mushroom Sauce ...............................................61
      Lutong Kamatis na Liempo .................................................62
      Chicken Fettuccini .............................................................62


The Razons ...............................................................................64
   Nancy Chichioco-Razon .........................................................64
      Tatat’s Pancit Molo (hopefully) ..........................................64
      Nancy’s Tuna Surprise .......................................................65

                                                  viii
      Buttered Fish with Garlic ...................................................67
      Malunggay Pasta ...............................................................68
   Guia Razon-Palma .................................................................69
      Pickled Green Mangoes (Burong Mangga) .........................69
      GingGing’s Lychees, Gulaman and Sago .............................70
   Inday Razon-Stanczyk ............................................................72
      Simple and Nutty Scones! ..................................................72
   Tessa Razon-Artadi ................................................................73
      Ambulang Gatas Damulag..................................................73


The Nolon Bautistas..................................................................74
   Buds Bautista-Patajo .............................................................74
      Crab and Mango Sandwich ................................................74
      Grilled Focaccia Sandwich ..................................................75
      Spaghetti with Meat Balls ..................................................75
      Puchero with Eggplant Sauce of Tita Caring .......................77


The Coronels.............................................................................79
   Recipes from the Dalisay Kitchen ...........................................79
      Lechon Rice .......................................................................79
      Talunang Manok ................................................................81
      Turbo Chicken ...................................................................81
      Chicken Wrapped in Bacon ................................................82
      Pork Spareribs (from Tatat) ...............................................83
      Pork Barbecue ...................................................................83
      Lumpiang Shanghai ...........................................................84
      Beef Teriyaki......................................................................85

                                                  ix
       Fruit Salad .........................................................................86
       Tuna Pasta .........................................................................86
       Carbonara .........................................................................87
       Pumpkin Soup ...................................................................88


The Aguases..............................................................................89
   Lisa Aguas-Qua Hiansen.........................................................89
       Aguas Quilain (Kilawin) ......................................................89
   Tina Aguas-Manotok .............................................................91
       Mixed Tempura .................................................................91
       Miso Soup .........................................................................93


Index ........................................................................................94




                                                     x
The Capatis

Ditos Capati
Drink of the Gods
     I don't know if I will get to drink this again in my remaining
 lifetime!

    A little background.

    Time: Very late 50's or early 60's.

    Place: "The Corral" ranch of Apo Adis and lorded over by Tata
 Nilo a la Chapparal! If JBM (K. Lito) and Pet (Ching) remember those
 wonderful moments in time we spent there hunting birds (punays,
 bato-bato, swifts and anything that moved if we couldn't find birds),
 damming creeks for hito and bulig, enjoying our own uling roasted
 squabs Tata Nilo had grilled when we didn't bring in any bounty,
 sleeping on floor boards a la cowboys with banig lang, riding in
 JBM's jeep roaming the range and scaring the cows, Tata Nilo taking
 us night hunting at times – ahhh what a life then and we didn't even
 have to take a bath! Oops!

     In our book, Tata Nilo was the sharpest shooting guy we knew.
 He was our Numero Uno idol. He could shoot a .22 bullet through
 an empty .22 shell at 25 paces stuck on a tree and could shoot flying
 swifts with the greatest of ease (sorry couldn't help slide that in!).

      Back to the "Drink of the Gods". One sunny afternoon after one
 of these hunting sorties, Tata Nilo brought us to a shack of the
 cowboys in the middle of a cane field. There we saw a carabao
 hitched to a log it was pulling around to turn some giant gears
 pressing sugar cane drawing its sweet juice. From there it was
 collected into a huge cauldron that was fired up cooking the sugar
 cane juice. They were making raw sugar and it was a hard task as

                                       1
the contents of the cauldron had to be stirred continuously with a
wooden paddle and, boy, was the place searing hot.

    At one point, Tata Nilo asked for bamboo glasses and had some
of the thick black sugary nectar poured into them. He gave us one
each and asked us to try it. Wonder of wonders – it was the best
sweet drink one could have in a lifetime! Whether it is still done
nowadays or not somewhere in this world – let me just say "I had a
taste of the ‘drink of the gods!’"

     Thank you, Tata Nilo, for all those wonderful moments in Corral
and to Apo Adis too for creating that place for any Bautista to enjoy
at that moment in time!


Morisqueta Tostada a la Tata Paul
    During summer in our early high school years (circa mid 50's),
Erpats (my Dad) normally gave the maids two weeks off and we kids
were left to do all the household chores. Looking back, it was a way
for us to learn to be independent at an early age. Anyway, Wings
(Lorni), who would be back from Manila, loved making bunot and
Yanks (K. Bing) did the sweeping after Wings with a walis.

    I would be in the kitchen learning the ropes on washing dishes
among other things and Erpats would be doing the cooking. And this
is where I learned to cook Morisqueta Tostada just by watching him.
This fried rice dish was our favorite every time we were vacationing
in Manila and treated out to Shantung in Echague and double
treated with their mouth watering Shantung fried chicken. (You
guys remember this place?)




                                    2
    The recipe:

    Ingredients:

    Leftover rice and refrigerated overnight
    Leftover pork chop or barbecue or fried chicken chopped in
         small bits
    Eggs
    Chopped garlic
    Salt
    Oil (Purico then)

    Procedure:

   Soak the refrigerated rice in water while at the same time
    breaking it up with your hands so the rice grains get all
    separated. Drain the water afterwards and dry.
    Heat up the oil with the chopped garlic and when brown, pour
    all the rice in mixing it until almost dry.
   Now dump in all the pork or bbq or chicken. Break eggs over the
    rice and mix them in. Don't bother scrambling them as they will
    end up scrambled anyway.
   Keep mixing until the rice is fully fried and voila! Kanin na, may
    ulam pa!

    By the way, I couldn’t give any measurements as these are all
tantiya-tantiya and just gut feel. So sorry cannot say kung ilan ang
ano!

    Anyway, if you cook it, siguradong masarap maski anong lasa!




                                    3
Spaghetti in a Jiffy of Tita Aggie
    In my college years, I stayed with Dads and Tita Aggie and my
cousins in Zamboanga St. along West Avenue in Quezon City. I
shared a room with cousins Pet and Tontin.

    I remember one particular day when for one reason or another
the maids were all off. Lunchtime came and suddenly everyone
realized that Patsy (the mayordoma maid then) wasn't around so
how now brown cow?

    Tita Aggie to the rescue with Spaghetti in a Jiffy!

    Ingredients:

    Methinks it was 1 box of spaghetti
    A big can of tomato sauce
    A can of Libby's Corned Beef
    and Tita Aggie's magic hands!

    How she did it?

    Procedure:

   First, she boiled the spaghetti until pliant enough.
   At the same time heated the pan with the tomato sauce on it.
   Next she mixed in the corned beef and stirred to perfection.
   And then she ambula the spaghetti into the pan and stirred
    them all together.

   I will never forget the best spaghetti lunch we ever had and
done under 10 minutes!

   You should have seen us cousins eat our plates clean. That was
how good it was!



                                     4
Lorni Capati-Dillon
    … a la Tatat recipes

     Since this is a tribute book to Tatat, I felt the urge to share some
of the recipes I got from Tatat herself.

    When I first came to the United States, I did not know how to
cook any Filipino dish. Having lived with Tatat through four years of
high school, I was feted with the best Kapampangan food in town all
the time. (I have to admit that I don’t remember too much of the
culinary delights at 947 Paris, Malate, Manila when I was in first
grade at St. Scholastica College, Manila.)

     You can imagine how I often thought of those dishes. There
were times when I would make a long distance call to the
Philippines to ask Tatat how to cook a certain dish. She only gave
instructions on how it was cooked; not the quantities of the
ingredients. It took multiple attempts at a recipe because I had to
guess-timate just how much of anything was needed. I scoured
cookbooks to find out what quantities would be reasonable to
approximate Tatat’s cooking. I also realized that you need to have a
clue about how the dish should look so you will know how to
prepare the ingredients.

   My dishes never matched the taste of Tatat’s dishes, but they
sometimes came out a passable facsimile.


Escabeche a la Tatat
    Ingredients:

    Fish
    Garlic
    Onions
    Ginger
    Sugar
                                      5
    Vinegar
    Salt
    Cornstarch
    Red or green bell pepper

    Procedure: (verbatim from Tatat)

   Fry fish a little (not fully cooked). Set fish aside.
   In a pan, guisa (sauté) bawang (garlic), sibuyas (onions sliced
    big), ginger and a little water.
   Add sugar, vinegar, salt and cornstarch.
   Add fish; let boil.
   A few minutes before being fully cooked, add sliced pepper (red
    or green).


Chopsuey a la Tatat
    Ingredients:

    Shrimps
    Bacon
    Garlic
    Onions
    Soy sauce (toyo)
    Vetsin (MSG)
    Cabbage
    Beans
    Celery
    Green Onions
    Carrots

    Procedure: (again verbatim from Tatat)

   Fry the bacon to take out the fat (my note: set fried bacon aside
    and use the bacon oil for the next step).
   Sauté the garlic and onion.
   Add the bacon and shrimp to the sautéed garlic/onion.
                                    6
   Add toyo.
   Add the cabbage, beans, and carrots.
   Add the celery and green onions last.
   Do not cover.
   Remove from heat.
   In a cup, mix water, a little vetsin (MSG), a little cornstarch, a
    little vinegar. Add this to the vegetables.


Lorni’s Instant Puto
    (aka To Tita Aming’s Surprise!)

    My mom lived with us here in the US for about nine years. One
day, I asked her if she wanted puto for merienda. She wanted to
know where I was going to get it. I told her I could make it in 15
minutes. She could not believe that and so I proceeded to make it.

    Ingredients:

    1 cup all-purpose flour + 1 tsp baking powder (or 1 cup self-
        rising flour)
    1/3 cup sugar (1/2 cup was too sweet for me)
    Dash of salt
    1/2 cup milk
    1 egg
    Butter (or margarine)
    Cheese (optional)

    Procedure:

   Sift the dry ingredients together.
   Beat milk and egg together.
   Mix all.
   Line an 8” round pan with wax paper and brush with butter.
   Pour mixture in prepared pan.
   Steam for 10 minutes.

                                      7
   Take out from steamer.
   Spread some butter on the puto, if desired.
   Enjoy! Sometimes, I eat it with cheese, too.

    That was 15 minutes from start to finish, was it not?


Tapioca Pudding a la Wings
    Koya Ditos requested me to send this recipe. Every time he
comes to the US to visit us, he would make a long distance call from
wherever he was to make sure that the tapioca pudding would be
ready for him when he got here. The pudding itself is actually the
recipe from the box of MINUTE tapioca, with variations from Wings
(me).

    Ingredients:

    1 egg white
    6 tbsp sugar divided (but I reduce this to 5)
    3 tbsp MINUTE tapioca
    2 cups milk (evaporated preferred)
    2 egg yolks
    1 tsp vanilla (I skip this)

    If desired:
    Enough lady fingers to line a 9” x 12” pyrex dish
    1 can sliced peaches or fruit cocktail

    Procedure:

   Beat egg white in medium bowl with electric mixer on high
    speed until foamy.
   Gradually add 2 1/2 tbsp of sugar, beat until soft peaks form.
    Set aside.
   Mix tapioca, remaining 2 1/2 tbsp of sugar, milk and egg yolk in
    medium saucepan. Let stand for five minutes.

                                     8
   Cook tapioca mixture in medium heat, stirring constantly until
    mixture comes to a full boil.
   Remove from heat.
   Working quickly, stir in egg white mixture in cooked tapioca
    mixture, until well-blended.
   Stir in vanilla, if desired.
   Cool 20 minutes and then stir.
   Serve hot or cold.

    And now for the “a la Wings” part:

   Line a 9” x 12” pyrex dish with ladyfingers, pound cake or
    taisan. I prefer ladyfingers.
   Pour the cooked tapioca pudding over the ladyfingers.
   Arrange canned sliced peaches, or canned fruit cocktail, on the
    pudding. (K. Ditos prefers the peaches; some of the
    magCAPATIds prefer fruit cocktail.)
   Refrigerate.
   Serve cold.


Applesauce Date Nut Cake
    This is the base of the fruitcake I make and send out to friends
and relatives every year. I got the original recipe from cousin
Guyguy and we have been using this recipe since the 1970s. I have
made a few modifications to it, and these are shown in parentheses
below. Every year, I make 60+ fruitcakes (10 recipes) and send them
to everyone in Kots’ packaging and shipping list. (P.S.: if you want to
unsubscribe to the fruitcake, please send an email to lorni@cox.net.)

    Some modifications happened by accident. For example, the
original recipe calls for four cups of flour. While I was making it one
year, I accidentally picked up the 3/4 cup measure and proceeded
to count four of them. Critics said that that was the best fruitcake I
had sent, yet. Since then, I have been using four 3/4 cups flour per
recipe (or three cups in all).

                                     9
    In addition, I always reduce the amount of sugar requested for
in any recipe.

   Here’s the recipe:

   Ingredients:

   Batter:

   1/2 lb butter
   3 cups granulated sugar (I use 1 1/4 cups brown sugar and 1 1/4
       cups white sugar)
   4 whole eggs
   2 cups applesauce (I use unsweetened)

   Sift the following dry ingredients together:
   4 cups flour (I use 3 cups self-rising or all-purpose, depending on
        what I have)
   1 tsp baking soda
   2 tsp baking powder
   1/2 tsp salt
   2 tsp ground cinnamon
   1 tsp ground cloves
   1 tsp nutmeg (Guyguy’s addition)
   1 tsp allspice (Guyguy’s addition)

   This makes about 7 cups of batter.

   The fruits and nuts:

   Mix the following together:
   8 oz glazed fruits
   4 oz citron
   8 oz pineapple chunks
   16 oz candied red cherries
   16 oz candied green cherries
   1 1/2 cups whole pecans

                                   10
    1 1/2 cups whole walnuts
    1 cup whole almonds
    8 oz prunes
    8 oz pitted dates
    1/2 cup raisins

    This will yield about 14 cups of fruits and nuts.

    And don’t forget the scotch-and-soda for the baker!

    Procedure:

   Cream the butter.
   Gradually add the sugar.
   Add the eggs, one at a time.
   Add the applesauce.
   Gradually add the sifted dry ingredients.
   Voila! Your batter is done.
   Add the batter to the fruit/nut mixture.
   Line baking pans with wax paper and some oil (one recipe is
    good for two 8-inch square baking dishes or three loaf pans).
   Pour batter and fruit/nut mix into the pan, filling them about
    2/3 to 3/4 full.
   Bake at 325 degrees F for 1 hour and 15 minutes (I bake mine
    for 2 hours at 275 degrees F), rotating the pans at half point. (I
    put a pan of boiling water in the oven to keep the fruitcakes
    moist.)
   Let cool and serve.

    Additional tips:

    I get the fruits and nuts weeks before I make the fruitcakes so I
can marinate them in liquor before then. Cheap bourbon will be
okay. How much? About 1/2 cup for every recipe. You can modify
the fruits and nuts to make 14 cups of whatever tickles your fancy.
For example, some members of the magkaCAPATIds do not like any
nuts at all, and some prefer more nuts than fruits in theirs; and so I
                                    11
adjust the combination accordingly. My notes from Guyguy say you
can even add coconut, but I do not.

    When I am ready to make the fruitcakes (usually around
October), I play Christmas music and if it is already cold, I light the
fireplace. The house smells of Christmas when I start to bake.
Kailangan may ambiance, di ba?

     After letting the fruitcakes cool, Mike performs the final touch
to the cooking process: he pours some more liquor into the baked
fruitcakes. Sometimes he uses the better bourbon for this.

    The residents of 6023 Fairview Place (Mike, Kots, and I) perform
a taste-test on the batch.

    Kots packages and then ships the fruitcakes.

    Per Guyguy’s notes, it is better to make these a few months in
advance, and every now and then add some liquor to it before
storing again. It is not advisable to eat the fruitcake right after
adding the liquor; it destroys the fruitcake-flavor. Might as well just
drink the liquor!

    And the tradition and memories continue ……




                                     12
Nini Kanapi-Capati
Banana Cream Cake
    This recipe was shared with us by our Tita Marita Sancho de
Leon. She is the oldest sister of my Mom. She never had children
but loved to cook.

     Four generations have benefited from this recipe: my Mom, my
sisters and I, our children and now our grandkids. This recipe
became very popular during our stay in Japan. Every time there was
an activity my children would make me bake this cake. I got to
improve on it and now I am sharing this recipe with you. The cake
was a must baon in all our children’s games around Japan and
during out-of-the-country tournaments too. Now it is our
grandchildren who ask me for this cake every time they have to give
gifts to their friends and teachers. So I keep a pile of the loaves in
the freezer for ready consumption.

   It is a simple recipe but very precious to me because my Tita
Marita was able to make so many people happy with it.

    Ingredients:

    2 1/4 cups cake flour
    1 1/2 cups white sugar
    2 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/4 cup fresh milk
    1/2 cup soft fresh butter (room temperature)
    2 large eggs unbeaten
    1 tsp vanilla
    1 1/2 cups well mashed ripe bananas (Cavendish is best)




                                    13
    Procedure:

   Preheat oven to 350 degrees F.
   Sift together first five ingredients into a large mixing bowl.
   Add the butter, milk, eggs and 1 cup mashed bananas.
   With an electric mixer beat at low speed for two minutes,
    scrape beaters and bowl.
   Add remaining 1/2 cup mashed bananas and vanilla.
   Beat one minute longer.
   Pour into oiled and floured baking pans.
   Bake until done, about 50 minutes for medium size pans.
   Cool for 15 minutes; turn the baking pans upside down on cake
    racks.
   Remove from pans and cool further on cake racks.




                                  14
Kots Capati
    I have a few recipes to contribute:

    a. Capati Ugacs Sugar Babi
    b. Pork Asado
    c. Kots Leche Flan
    d. Baked Chicken Thighs
    e. Kots Sugar Cookies
    f. Marinated Chicken
    g. Fried Chicken or Pork Barbecue


Capati Ugacs Sugar Babi
    Ingredients:

    1 kilo kasim or liempo, sliced
    1/2 cup white sugar
    1/3 cup salt

    Procedure:

   Mix all together then fry.


Pork Asado
    Ingredients:

    1 kilo kasim or pigue, whole
    3/4 cup calamansi or lemon juice
    1/2 cup soy sauce
    1 whole onion, sliced




                                     15
    Procedure:

   Prick the pork on all sides.
   Mix soy sauce and calamansi. The secret is be sure that the
    lemon or calamansi taste overpowers the soy sauce; if not just
    add more calamansi.
   Sauté the onion in a little oil until clear in color, then add the
    pork.
   Fry both sides and then put in your soy sauce and calamansi
    mixture.
   Add 2 cups of water; let it simmer.
   Every 15 minutes turn the pork over. Add more water if needed
    and simmer until the pork is tender.
   Once tender, take out the pork and continue cooking the sauce
    until thick.
   Lay the pork on a serving dish, pour the sauce over, and serve.


Kots Leche Flan
    Ingredients:

    6 whole eggs
    1 1/2 cups white sugar
    2 1/2 cups evaporated milk
    Grated lemon or dayap for flavor

    Procedure:

   Preheat oven to 350 degrees F.
   Caramelize 1 cup white sugar over slow fire until golden brown.
    I use a square pan for my flan. Cool caramel.
   Mix eggs, sugar and milk only until combined. Do not beat.
   Pour mixture into pan with hardened caramel.
   Bake baine marie style at 350 degrees for 1 1/2 hours.
   Check if the flan is cooked by pricking with a toothpick. It is
    done if toothpick comes out clean.

                                    16
Baked Chicken Thighs
    Ingredients:

    10 chicken thighs
    Mayonnaise
    Salt
    Pepper
    Garlic powder
    Bread crumbs

    Procedure:

   Preheat oven to 350 degrees F.
   Mix the first five ingredients.
   Roll chicken thighs in bread crumbs.
   Bake for 1 1/2 to 2 hours.


Kots Sugar Cookies
    The best in the west... no mixer needed, only wooden spoon... if
you taste it you will love it – as all my friends love it very much!

    Ingredients:

    2 eggs
    3/4 cup sugar
    2/3 cup vegetable oil
    2 cups all purpose flour
    2 tsp baking powder

    Procedure:

   Preheat oven to 350 degrees F.
   Beat the eggs.
   Add oil and sugar and mix with wooden spoon.
   Then add flour and baking powder, and stir and stir until
                                   17
    combined well.
   Drop by rounded teaspoonfuls into a greased cookie sheet, 3
    inches apart.
   Bake for 10 minutes and cool completely before removing from
    pan.


Marinated Chicken
    Ingredients:

    1/2 cup Italian salad dressing
    1/2 cup soy sauce
    6 pcs chicken breast
    Garlic salt
    Onion salt

    Procedure:

   Cut chicken breasts so marinade can be absorbed.
   Mix all ingredients and marinate for 4 hours or overnight.
   Bake for 1 to 1 1/2 hours.


Fried Chicken or Pork Barbecue
    My secret to this recipe is the mixture wherein the taste should
be a little bit sweeter.

    Ingredients:

    Chicken or pork
    Catsup
    Sugar
    Soy sauce
    Salt and pepper
    Garlic powder or fresh garlic


                                     18
    Procedure:

   Slice pork about 1/4” thick.
   If chicken slice the meat on the sides.
   Mix all the ingredients.
   Marinate up to 4 hours or overnight.
   Fry chicken or pork and serve.




                                    19
Tonirose Capati
Tonirose Capati’s Leche Flan
    Dear Tita Tessie,

    Here is a recipe from our youngest daughter, Tonirose Capati.
She uses a special sugar: Domino Superfine Sugar.

    Best regards,
    Pong

    Ingredients:

    1 can evaporated milk
    1 can condensed milk
    1/2 tsp vanilla extract
    1 cup Domino superfine sugar
    6 egg yolks
    2 whole eggs
    Butter (for greasing the dish)
    2 slices of an orange (optional)

    Procedure:

   Beat the eggs in a bowl.
   Add condensed milk, mix.
   Add evaporated milk, mix.
   Add 1/2 cup of sugar and the vanilla extract, mix (orange zest
    optional).
   Set aside.
   Place 1/2 cup sugar and 3 to 4 tbsp of sugar in a pan over
    medium-high heat. Stir the sugar and water until the sugar is
    fully dissolved and then immediately stop stirring and wait and
    watch until the caramel turns a deep golden brown.
   Once you see this color, immediately remove the pan from the
    heat and stir again quickly and if it seems to still be boiling too
                                       20
    much then squeeze in a few drops from the orange.
   Quickly pour all of the caramel into your soufflé dish and
    carefully and quickly swirl the caramel evenly around the bowl
    to cover the base and the sides. Once the caramel completely
    slows down and stops (which it does very fast), set aside to
    harden.
   Preheat oven to 375 degrees F.
   Give the flan mix a quick stir and then pour into the soufflé dish
    with the hardened caramel (it's normal to hear the sound of the
    caramel cracking).
   Place the dish in a large roasting pan and pour enough hot
    water into the roasting pan to come halfway up the sides of the
    dish.
   Bake in the oven for 90 minutes or until you set a knife or
    toothpick in the center and it comes out clean.
   Remove the soufflé dish and set aside to cool completely.
   Cover and let chill overnight.
   When ready to serve, invert the dish onto a serving plate and
    shake very firmly to release.




                                    21
The Magnos

Manny Magno
Chicken a la Mommy
     This is a dish that Mommy used to cook at Military Rd. I think
 we called it “chicken a la Mommy”. It was a quick meal – perfect for
 her since she was working and did not get home until after 5 pm. By
 the way, I am probably making some of this up but who cares.

     This is good served with hot rice. Enjoy! The Magnos did.

     Ingredients:

     4 to 5 pcs chicken breast fillet
     Oil
     Salt
     Campbell’s Cream of Mushroom soup
     Onion soup mix (optional), half a packet or a whole packet,
          to taste

     Procedure:

    Lightly salt chicken fillets (skip this step if using onion soup mix).
    Brown chicken fillets in a skillet with oil.
    Place in a baking dish. Sprinkle onion soup mix on chicken if
     using.
    Pour cream of mushroom soup over the chicken.
    Bake in a pre-heated (300 degrees F) oven for 30 to 40 minutes
     until cooked.




                                      22
The Dads Bautistas

Tish Bautista
Doreen Fernandez’s Leche Flan




      Food guru and literature professor Doreen Fernandez and I
 were both visiting lecturers at the Southeast Asian Studies Summer
 Institute in Ohio University, in Athens, Ohio, in 1983. Together with
 the visiting lecturers from Indonesia and Malaysia, we had to
 prepare native dishes at parties for our students. Doreen knew I had
 a fear of kitchens and so she taught me the simplest recipe she
 knew – the recipe below.

      This recipe is a favorite in all Dads Bautista households. We call
 this the poor man’s leche flan, because it uses only three eggs. If
 you like a light leche flan, not the dense rich kind a la tocino del
 cielo, then this is for you.



                                      23
    Ingredients:

    1/4 cup sugar to caramelize
    1 regular-sized can evaporated milk
    3 eggs
    3/4 cup sugar

    Procedure:

   Put 1/4 cup sugar in big leche flan llanera and caramelize
    directly on burner. Do not stir with a spoon. Just swirl and slide
    back and forth over the fire until it turns amber. Watch carefully
    as this burns easily. Let cool. Caramel should harden.
   Beat eggs slightly in a bowl, just to break the yolks. Add milk and
    sugar and stir gently, just until combined. Tip: do not use mixer
    for this, otherwise bubbles will form.
   Pour mixture into llanera – make sure caramel has completely
    cooled and hardened before doing this. Cover with aluminum
    foil.
   Steam leche flan over boiling water for about 40 minutes. To
    check for doneness, remove foil cover and gently shake llanera.
    Flan should be firm.
   Leche flan can also be baked, baine marie style.
   Cool leche flan completely before serving. Run a knife around
    the edges and then invert onto your serving plate. Caramel
    should coat top of flan and run down the sides.
   Leche flan can be kept in the refrigerator, still in its llanera
    covered with foil, for days.




                                    24
Winda Aguas-Bautista
Baked Salmon
    This recipe makes use of onion soup mix, which is actually very
versatile and can be used to flavor roast chicken, pot roast and
gravies.

    Ingredients:

    1 1/2 kilos salmon (fresh, butterflied, spines removed,
        skin on)
    450 ml mayonnaise (Japanese or any other variety)
    1/2 tsp curry powder
    1 packet Lipton onion soup mix
    1 tsp ground black pepper

    Procedure:

   Mix curry powder, black pepper and onion soup mix.
   Spread mayonnaise all over fish, making sure fish is uniformly
    covered.
   Sprinkle powder mix on top.
   Bake fish in preheated 350 degree F oven for 20 minutes.
   Serve.

    Notes:

   Substitution for onion mix:
     3 tbsp ginisa mix
     2 tbsp chopped fried onions or onion flakes
     1 tbsp fried garlic chips
     To test doneness of fish, you may flake it with a fork.
     In place of salmon, boneless bangus, lapu-lapu or any other
       meaty fish may be used.

    Yield: 12 to 15 servings
                                   25
Puput Bautista-Galvez
Cassava Cake for Expats
     This recipe is always “wagi!”, whether served in Pasadena,
California, where I stay, or in Bedford, Nova Scotia, where Gina has
served it too.

    Ingredients:

    2 pkgs frozen grated cassava
    2 cans coconut milk (Mae
        Ploy brand – I insist on
        this!)
    1 can evaporated milk
    1 can condensed milk (you'll
        need only 1/2 can)
    1 bottle macapuno strings
    2 eggs, beaten
    1 egg yolk
    1/4 stick butter, melted, for cassava
    1/2 stick butter for topping (equivalent to 1/4 cup)
    1/2 cup sugar

    Procedure:

   Preheat the oven to 375 degrees F.
   Mix the following in a big bowl, by hand, until ingredients are
    thoroughly combined:
     Grated cassava (thawed)
     1 1/2 cans coconut milk (the other 1/2 will be for the
        topping)
     Evaporated milk
     Eggs
     Melted butter
     1 bottle macapuno strings
     Sugar
                                    26
   Pour the mixture in a 9” x 13” pan. Bake in preheated oven for
    around 60 minutes or until mixture is set (don't worry if your
    cassava doesn't seem to want to set; just continue baking and
    keep testing it for doneness).
   Meanwhile, prepare the topping: Put 1/2 can condensed milk
    and the remaining 1/2 can coconut milk in a small pot over low
    heat. Once simmering, add 1/2 stick butter and 1 egg yolk.
    Continue cooking until mixture is custardy.
   When cassava is cooked, take out of oven and spread topping
    over it. Bake for another 15 minutes.
   Before serving, broil at 400 degrees F for around 4 minutes.
    Monitor the broiling as the cassava can quickly turn from golden
    brown to being overcooked.


Sardines a la Puput
    Here's a go-to recipe if you don't feel like cooking. It uses only a
few ingredients that I guarantee will always be in your pantry. And it
tastes great too with hot rice on a rainy day!

    Ingredients:

    Sardines in tomato sauce (in the flat oval cans, such as Ayam,
         Rose Bowl or Del Monte brands)
    Siling labuyo, chopped in small rounds, to taste
    Onions, chopped
    Calamansi (or lime or lemon if calamansi is not available)

    Procedure:

   Open the can of sardines and lay the sardines, with their sauce,
    on a serving plate.
   Top with chopped labuyo and onions.
   Squeeze calamansi juice over the sardines. The more calamansi,
    the better!


                                     27
Ton Bautista
Classic Potato Salad




The secret to a good potato salad is to mix all the ingredients
refrigerator cold. This means that the potatoes, carrot, chicken have
to be cooked the day before or even two days before the salad is
served.

    Ingredients:

    3 kilos potatoes
    1 kilo carrots
    1 large white onion
    3 stalks celery
    1 chicken breast shredded
    887 ml bottle of real mayonnaise
    1 tbsp mustard
                                   28
    1 tsp pickle relish
    1 tsp salt
    1/2 tsp freshly ground pepper

    Procedure:

   Boil the potatoes, carrots and chicken separately in lightly salted
    water until cooked.
   Peel and dice the potatoes and carrots into half inch cubes
    when cool.
   Shred the chicken.
   Set aside overnight in the refrigerator (not the freezer) to cool.
    Put all the other ingredients in the refrigerator to cool.
   The salad will need to be mixed early morning if to be served for
    lunch. Chop the onions and slice celery thinly. Put in a mixing
    bowl.
   Add the mayonnaise, mustard, pickle relish, salt and pepper.
    Mix well then add the potatoes, carrots and chicken.
   Decorate with bacon bits and hardboiled egg. Cover with cling
    wrap.
   Put back in the refrigerator until serving time.




                                    29
Nina Manalo-Bautista
Simple Eggplant Tempura
     We first served this as an appetizer at our housewarming in
Filinvest in 2005. Since then, Mommy and Ate Tish would often ask
me about it. The idea of using eggplant in vegetable tempura was
introduced to us by Yumiko’s maternal side of the family. The good
thing about this easy recipe is that just a few eggplants yield so
much tempura. And the tempura pieces can be stored in the freezer
for days, ready for frying anytime.

    Ingredients:

    2 to 3 eggplants, sliced thin and diagonally
    Japanese bread crumbs

    Tempura batter:

    1 egg
    1/2 cup ice-cold water
    1/2 cup flour, sifted

    Procedure:

   Beat egg in a mixing bowl. Add cold water and flour. You may
    add a pinch of salt and pepper. Mix lightly.
   Dip each slice of eggplant in batter and drench in Japanese
    bread crumbs. Fry in hot oil the ones to be served immediately.
    The rest can be stored in the freezer.

    Complement this with tempura sauce, which you can buy from
the supermarket. The Internet can also show how to make tempura
sauce, but some of the ingredients may be difficult to source.

    We use an alternative dipping sauce: low-salt Kikkoman soy
sauce, sugar and grated ginger, possibly a little rice wine.
                                    30
Aggie Bautista-Cabugao
Minced Meat with Lettuce
      Twenty years ago, I lost my baby. He was born prematurely and
lived only three hours. His lungs had not developed enough. We
were all devastated. Fortunately, my employer at that time, ADB,
still gave me three months maternity leave. This period helped me
cope with my loss. I spent the time cross-stitching, going out with
family and friends, and learning how to cook. I enrolled in Sylvia
Reynoso-Gala’s Chinese cooking class. One of the recipes I learned
(which was a dish which we always liked to order in Chinese
restaurants) is Minced Duck in Lettuce Leaves. It turned out that this
is a very easy dish to make and this recipe has become a favorite
not just in my family, but in my siblings’ families too. And you don’t
even have to use duck!

    Ingredients:

    1/2 kilo ground pork
    2 cups finely minced chicken, cooked and deboned
    1 cup green peas
    4 spring onions, finely chopped
    1/2 tsp minced ginger
    1/2 cup coarsely chopped water chestnuts or turnips
        (singkamas)
    4 dried mushrooms (soaked then chopped)
    1/2 tbsp soy sauce
    3 tbsp oyster sauce
    2 tsp sugar
    1 head lettuce – separate whole leaves, wash, shake to dry,
        refrigerate

    Procedure:

   Heat 3 tbsp oil, add ginger, onions, pork and chicken.
   Cook a few minutes.
                                   31
   Add soy sauce, oyster sauce, sugar, mushrooms, water
    chestnuts or singkamas.
   Stir a while and cook 1 minute.
   Add peas and then transfer to a serving platter.
   Serve with lettuce and sauce (see recipe below). Or you can just
    use Hoisin sauce straight from the bottle.

    Sauce:

    Ingredients:

    1 cup Hoisin sauce
    2 tsp sesame oil
    1 tbsp sugar

    Procedure:

   Combine all ingredients.
   Simmer over low heat until sugar is dissolved, stirring all the
    time, about 1 minute.




                                    32
Corn Pudding
    On a lighter note, another favorite recipe is Corn Pudding. I first
tasted this dish about eight years ago at the annual Christmas party
of my good friend in DC, Amy Terry, who is married to an African
American. The recipe is the family secret of her husband’s so she
couldn’t share it with me. After trying several recipes from the
Internet, I found this one which tastes just as good. And it is so easy
to make too!

    Ingredients:

    1 15 oz can creamed corn
    1 15.25 oz can whole kernel, drained (you can keep the water
        too if you want it moist)
    2 eggs, beaten
    1/4 lb butter, softened
    1 8.5 oz package corn bread mix
    1 8 oz container sour cream (optional)

    Procedure:

   Preheat oven to 350 degrees F (175 degrees C).
   Put butter in 2-quart casserole dish, place in oven until melted.
    (Alternatively, melt butter in microwave.)
   Remove casserole dish and add creamed corn, kernel corn, corn
    muffin mix, eggs, and sour cream.
   Mix well and bake uncovered for approximately 30 minutes.


Bean Thread Noodle Salad
    Each year, during Diversity Week in March, the World Bank
Group Human Resources celebrates with an international pot luck
buffet. The different nationalities usually bring two or three dishes.
This year, the Filipinos brought Beef Steak (courtesy of one
colleague who ordered it) and a Bean Thread Noodle Salad
(courtesy of the same colleague who prepared it) which is more
                                    33
Vietnamese than Filipino. But we all loved the salad so I’m sharing
this recipe and giving thanks to my aptly named colleague, Filipina
Reyes. This salad has now become a family favorite.

    Ingredients:

    1 package bean thread noodle (sotanghon)
    4 tbsp patis or fish sauce
    6 tbsp sweet chili sauce
    Juice from 1 lime or lemon
    Sugar, optional
    1/2 cup water
    Chili flakes, optional
    1/4 cup chopped cilantro
    2 tbsp (or more, to taste) chopped green onions/scallions
    1/4 cup Thai basil leaves
    1 tbsp fresh chopped garlic, optional
    Carrots, julienned
    Thinly sliced (round or julienned) English cucumber (seedless is
        better, regular is okay too)
    5 cups (or more) sliced lettuce
    Garlic peanuts
    Bean sprouts, optional
    Hot sauce, optional
    Sweet peppers, optional (you can add your favorite vegetables)

    Procedure:

   Bring 4 cups of water to a low boil. Turn off burner and place
    bean thread noodles in the water and cover. Let stand about 15
    minutes (don't overcook) while you prepare the rest of the
    ingredients. After 15 minutes, drain and rinse with cold water in
    a colander.
   Combine 1/2 cup water, chili sauce, lime juice, fish sauce, sugar
    and hot sauce (total combined ingredients must be 1 cup).
    Whisk together and let sit. You can add another 1/2 cup of
    sauce if the mixture is dry.

                                   34
   In a large bowl combine carrots, green onions, cilantro, basil
    leaves and bean sprouts, etc. Whisk dressing then put in the
    cooked noodles. Spread the sliced lettuce in a serving tray. Pour
    the mixed noodles. Suggested (but optional) toppings: roasted
    garlic peanuts, roasted chicken, shrimps, beef or pork BBQ.

    Note: The sauce should be sweet, kind of salty with a little touch
of sourness and spiciness.


Embutido
    Embutido is one of my favorite dishes. And I thought I had the
perfect recipe until my World Bank colleague brought this dish to
another colleague’s birthday party. It is moist, tasty and easy. I have
made this several times already. (Thanks to Joji Deduque for the
recipe.)

    Ingredients:

    455 g (1 lb) ground pork (ground beef or chicken may be
         substituted)
    Sweet pimientos (diced)
    3 large sweet pickles, chopped (or similar amount of sweet
         pickle relish)
    1/4 cup butter, melted
    70 g (1/2 cup) raisins
    112 g (4 oz) chorizo, finely chopped
    35 g (1/4 cup) green peas
    Salt and pepper, Worcestershire (Lea & Perrins) sauce to taste;
         dash of sugar (optional)
    4 eggs, beaten
    4 Vienna sausages, sliced
    3 hardboiled eggs, sliced lengthwise (in quarters or halves)
    112 g (8 oz) sharp cheddar cheese, grated
    30 g (4 tbsp) all-purpose flour (optional)



                                    35
    Procedure:

   Preheat oven to 350 degrees F (180 degrees C).
   In a large bowl combine the pork, flour, pickles, pimientos,
    raisins, chorizo, grated cheese and peas. Mix well and season
    with Worcestershire sauce and salt and pepper to taste. Add
    beaten eggs and melted butter and mix thoroughly.
   Spread mixture on a piece of aluminum foil; arrange sausage,
    hardboiled egg slices and cheese strips on top of mixture. Shape
    mixture into a cylindrical roll about 4 inches in diameter, with
    the sliced Vienna sausage and hardboiled egg across middle.
    Wrap in foil.
   Bake in preheated oven for 1 to 1 1/2 hours. Unwrap and slice
    before serving.




                                   36
Bingo Bautista
Crab and Corn Soup
    Here's the recipe for my Crab and Corn Soup that's very easy to
prepare. I can do this in less than 15 minutes, including waiting for
the water to boil. No chopping or sautéing needed so cleaning up is
very easy. All you need is a can opener!

    Ingredients:

    8 cups fish broth (or 3 to 3 1/2 Knorr fish broth cubes dissolved
         in 8 cups water)
    1/2 cup shredded crab (or 120 ml can crab meat)
    1 cup sweet corn (or small can corn nibblets)
    Cornstarch dissolved in half cup water
    2 egg whites, scrambled
    Few drops sesame oil
    Salt and pepper, to taste

    Procedure:

   In a pan, boil the fish broth and corn.
   After 3 minutes, add the crab meat.
   Add the cornstarch slurry until soup thickens.
   Pour the egg slowly, while stirring the soup continuously, so it
    becomes stringy.
   Add salt and pepper to taste.
   Turn off heat then pour few drops of sesame oil.
   Serve and enjoy!




                                    37
Gigi Bautista-Rapadas
     There were two events in my youth that started me on my
lifelong love affair with the kitchen: Mommy sending me to a
children’s summer baking class with Lourdes Dayrit in Le Cordon
Bleu on Times Street (cousin Davi and future cousin-in-law Nancy
were there too), and a gift from Tatat of the book “The Joy of
Cooking”.




  A foretaste of things to come: In this graduation picture of our class at Le
  Cordon Bleu in 1971, Nancy is on the far right in the back row and I am third
  from right in the front row. Davi (not in photo) was in the junior class.


Daddy’s Fruit Salad
     One of our favorite desserts growing up, and served only during
parties, was Daddy's fruit salad. I don't remember ever seeing him
make it, but it was supposedly his recipe.

     Considering our circumstances at the time, with 12 children and
countless relatives and friends needing to be fed at a party, the
original recipe was meant to fit a tight budget. We often say (with a
silent prayer of thanks) that "we have come a long way" and how
                                           38
this recipe has evolved is proof of that.

    Ingredients:

    4 cans imported fruit cocktail (used to be 3 cans of pineapple
        tidbits plus 1 can tropical fruit cocktail)
    1 can condensed milk
    1 can Nestlé cream
    1 egg yolk, slightly beaten

    Procedure:

   Drain fruit cocktail and set aside. (Hey, we used to reserve the
    juice and drink it – yuck – super sweet!)
   Heat condensed milk, stirring constantly. Once hot (do not
    boil!), take off heat and add a small amount to the beaten egg
    yolk to temper. Return tempered egg yolk to the condensed
    milk and heat some more, still stirring. After a few minutes and
    once the condensed milk has thickened, turn off heat and let
    cool.
   Combine fruit cocktail, cream and cooled condensed milk in a
    big bowl.
   Chill or freeze, depending on preference.
   Variations: Add fresh fruits like apples and grapes, sliced the
    same size as the fruit cocktail. You can also add chopped
    walnuts. Another possibility is to add cream cheese (soften and
    cream first, then combine with cooked cream mixture).


Lasagna
    My kids are major major fans of lasagna, which ranks up there
on their list with steak and Japanese food.

    Here's my take on this recipe (yields two 9” x 13” Pyrex dishes).
Inspiration for this version is the lasagna recipe of Ate Ciel Coronel.


                                     39
    Ingredients:

    Boxed lasagna

   You need nine strips per Pyrex dish, so cook 18 strips in all, as
    directed on the package. Set aside.

    Meat sauce:

    Ingredients:

    1 kilo ground beef (lean)
    1 can sliced button mushrooms, drained
    2 onions, peeled and chopped
    5 cloves garlic, peeled and chopped
    1 big can crushed tomatoes
    1 packet tomato paste
    Salt and pepper to taste
    Paprika, oregano, dried basil leaves (optional)
    Beef cube (optional)
    Olive oil
    1/4 cup butter (or 1/4 bar)

    Procedure:

   Heat olive oil. Add butter and melt.
   Sauté garlic and onions until onions are translucent.
   Add ground beef and cook until brown.
   Add mushrooms and cook for a few minutes.
   Pour in crushed tomatoes and tomato paste. Simmer.
   Add salt and pepper (and spices and beef cube) as desired.
   Simmer a few minutes more.




                                    40
    White sauce:

    Ingredients:

    250 g Magnolia quickmelt cheese, grated
    1 tetrapak all purpose cream

    Procedure:

   In a saucepan, heat cream and add cheese until melted. Set
    aside.

    Other cheeses to have ready: ricotta cheese (I use the cheaper
quesong puti), mozzarella, cheddar, more Magnolia quickmelt. If
desired, you can also prepare some shredded fresh basil leaves.

    To assemble:

   Spread a little meat sauce in the bottom of the Pyrex dish. Layer
    three lasagna strips on top. Spread more meat sauce. Dot with
    fresh basil leaves if using, dot with ricotta or quesong puti, and
    add grated mozzarella, cheddar and quickmelt cheese. Put some
    of the white sauce. Repeat so that you have three layers in all.
   Do second dish.
   Make sure top is a generous cheese layer.
   You may cover the dishes with foil and refrigerate until just an
    hour before serving time. I have had these in my refrigerator for
    a week, unbaked, and they were still good.
   Remove from chiller, remove foil cover, and bake in a pre-
    heated 350 degrees F oven for about 40 minutes or until cheese
    is melted and golden. Let stand at least 10 minutes before
    serving.




                                   41
Capuchinos
    When we were too small to even know what to do in a kitchen,
Mommy's mommy, Apu Cion, used to bake capuchinos, very similar
to taisan except more moist and with a hint of alcohol. She gave me
the recipe and I used to bake them when I was in my early teens.
This was a favorite snack of Kuya Jun, who was a weekly visitor at
home when he and Ate Puput were still courting.

                                              Over the years, and
                                         over several homes, I lost
                                         the recipe. Kuya Jun
                                         lamented the loss like no
                                         other. Just last year, I
                                         found the recipe over the
                                         Internet, and it was
                                         attributed to Enriqueta
                                         David-Perez. Ate Puput
                                         checked her worn-out
                                         Enriqueta cookbook in
her Pasadena home, and lo and behold, it was there all this time!

    Unfortunately, when I first followed the recipe, it didn't come
out as soft and light as I had remembered it to be. So I changed the
procedure. What you have here below, I think, is an improved
version of the original.

    Capuchinos are small chiffon cakes that are dipped in syrup. In
Mexico, they are served in cone shapes, while the recipe below
yields the more prosaic muffin or loaf cakes.

    Ingredients:

    5 eggs, separated
    1 cup sugar
    1/2 cup melted fat (I use butter)
    1 cup flour

                                   42
    1/4 tsp salt
    1 tsp baking powder
    2 tbsp brandy
    1/4 tsp cream of tartar (my addition)

    Procedure:

   Preheat oven to 350 degrees F or 180 degrees C.
   Melt butter. I microwave on high for about 20 seconds. Set
    aside to cool.
   Sift sugar, flour, salt and baking powder in a large bowl. Make a
    well in the center.
   In a small bowl, whisk egg yolks until thick and lemon colored.
    This takes about 2 minutes. Whisk in brandy and melted butter
    until combined.
   Pour egg yolk mixture into the well of dry ingredients. Mix
    manually with a wooden spoon until smooth, about 30 seconds
    to a minute. Set aside.
   In your mixer, whisk egg whites until foamy or frothy, about 30
    seconds. Add cream of tartar and whisk/beat until stiff but not
    dry. This took 1 minute in my Kitchen Aid using speed 6.
   Take about a third of the beaten egg whites and fold gently into
    the egg yolk batter. Take about another third of the egg whites
    and fold again into the batter. Finish with the remaining third.
   Ladle into muffin pans or loaf pans until 2/3 but no more than
    3/4 full. These cakes will rise and almost double in bulk, so make
    sure there is space in your pan for rising.
   Bake for about 30 minutes (muffin pans) or longer (loaf pans) –
    maybe 40? Not sure about this.
   In the meantime, prepare syrup:
     In a small saucepan, combine 3/4 cup water and 1/2 cup
         sugar. Once it reaches boiling, boil for 3 minutes more.
     Remove from heat. Add 1/2 tsp lemon extract and 1/2 tsp
         vanilla. Set aside to cool.
   Once cool, dip cupcakes in thin syrup for half a second. Set in a
    cool place to dry. Alternatively, prick tops with toothpick and
    spoon syrup over. Or if you have more syrup, do both!
                                   43
Pineapple Party Cake
     I first tasted this cake at a birthday merienda in the office. My
colleague Viva de Jesus, who baked it, said that this cake was so
easy to do and was amazingly good. And it was! Both easy to make
and really good, it is best described as being very similar in
consistency to a carrot cake, but using canned crushed pineapple
instead of carrots.




     She shared the recipe with me by providing me the link – it is
from yummy.ph and is attributed to Chef Jun Jun de Guzman. It is
almost a one-bowl cake and best of all requires no special
equipment. I have since then shared this with my sisters, and they
all agree that it is both simple and yummy. Even Ate Puput, who
very rarely bakes, swears by it!

    Here's a tip – this cake lends itself very easily to halving the
recipe. Use an 8" square pan and bake for just 40 minutes if you
want a smaller cake.




                                     44
    Ingredients:

    2 cups all-purpose flour
    1 1/2 tsp baking soda
    1 tsp baking powder
    2 eggs
    1 1/2 tsp vanilla
    1 1/2 cups sugar
    2 cans crushed pineapple, with juice (I use the medium size can)
    1 1/2 cups chopped walnuts
    1/2 cup butter, softened
    1 cup cream cheese, at room temperature (this is equivalent to
        1 bar)
    3/4 cup sifted powdered sugar
    1 1/2 tsp vanilla
    Coarsely chopped walnuts for topping

    Procedure:

   Preheat oven to 350 degrees F.
   Sift together flour, baking soda and baking powder.
   In a large bowl, mix together eggs, vanilla, sugar and crushed
    pineapple. Slowly add flour mixture and stir until combined.
    Fold in walnuts.
   Pour into a 9”x 13”rectangular glass dish. Spread evenly and
    bake for 50 to 60 minutes. Cool.
   While cake is baking, prepare the cream cheese frosting. Whip
    together the butter and cream cheese until light and fluffy
    (easier to do this with a mixer).
   Carefully add sifted powdered sugar, and continue mixing until
    mixture is creamy and spreadable. Add vanilla. Spread on the
    cooled pineapple cake, then sprinkle walnut chunks on top.

    This is not a very sweet cake, so feel free to add 1/4 cup of
sugar if you wish.



                                    45
Smoked Bangus Pesto
     This is a recipe I got from a former officemate in Oracle. She
brought some as her lunch baon, and I got a taste. Since that time,
this has become a favorite pasta sauce at home for parties or Lent. I
have also bottled it to give away as a Christmas present.

    Ingredients:

    Smoked bangus (nothing tastes as good as Sarangani Bay brand)
         – flake uncooked
    Lots of chopped and pressed garlic
    Lots of chopped fresh basil leaves
    Lots of good quality olive oil
    Salt and pepper to taste
    Patis to taste

    Procedure:

   Sauté garlic in olive oil.
   Add patis.
   Add flaked bangus to cook.
   Add chopped basil leaves and cook for a few minutes.
   Season with salt (if needed) and pepper.

    You can use this as sauce over penne, spaghetti or other types
of pasta. Top with slivers of grated Romano cheese or parmesan.

    It also tastes very good with bruschetta or even just crackers or
hot pan de sal.




                                   46
Tinapa Rice
    I got the idea for this fried rice dish from Mesa, a restaurant in
Greenbelt 5. I made my own version, which thankfully has been
successfully received every time I make it.

    Ingredients:

    Leftover rice, buhaghag (what's that in English?)
    Lots of chopped garlic
    One small onion, peeled and chopped (optional)
    Tinapang galunggong, fried, deboned and flaked
    Egg, beaten
    Salted egg, chopped
    Spring onions (dahon ng sibuyas), chopped
    Red tomatoes, chopped
    Calamansi
    Oil for frying
    Salt and pepper to taste

    Procedure:

   Sauté garlic and onion (if using) in oil.
   Add rice and cook sinangag style.
   Mix in tinapa flakes and cook a few minutes more.
   Make a well in the center and pour in beaten egg, stir vigorously
    scrambled egg style. Mix.
   Season with salt and pepper. Remove from fire.
   Add salted eggs, tomatoes, spring onions and calamansi. Mix.
    Serve immediately.




                                     47
Gina Bautista-Navarrete
   On July 31, 2008, my husband Mike, my sons Mikko and Joel,
and I migrated to Nova Scotia, Canada.

    Having worked continuously from graduation in 1985, I never
learned how to cook or bake. While I worked for Jollibee Foods
Corporation in various executive positions at Jollibee, Greenwich
and Red Ribbon for close to 12 years, and tasted food, tested food,
costed out and priced food, approved food shots for commercials
and posters, and even served food to customers, I never cooked
food! So moving to a new country and having the responsibility to
feed my three men every single day was a little daunting.

     With a determination that Daddy and Mommy would be proud
of, I set out to learn how to cook and bake. Armed with cookbooks
received from despedidas, the constant support of Ate Puput and
Ate Gigi (the certified cooks in the family), many hours spent
watching the Food Network, surfing cooking websites, and
exchanging recipes with Pinoy immigrants here, I found myself able
to put pretty good food on the table.

    The biggest discovery of all, and it was such a pleasant surprise
to Mike and me, is that I found myself immensely enjoying cooking
and baking! I never thought I would enjoy it this much. So when
people ask me if I want to go back to the corporate world, I say no,
and I add, “The kitchen is now my boardroom”. Indeed, there is so
much joy in cooking!

    I am happy to share with you recipes with my favorite
ingredients found in Canada: Atlantic salmon and maple syrup.
Salmon is abundant here in Nova Scotia; it is not only rich in Omega-
3 but really delicious as well. Canada produces 80% of the world’s
supply of maple syrup every year. It is quite versatile and it is
amazing how many recipes actually use maple syrup. It’s not just for
pancakes and waffles. Best of all, it’s not really sweet at all!


                                    48
    Hope you’ll try these recipes. Let me know how it goes, okay?


Baked Salmon a la Conti’s
    (from my friend Leah Bautista, no relation)

    Ingredients:

    1 kilo salmon fillet
    2 to 3 tbsp fresh dill, chopped
    1 cup mayonnaise
    1 1/2 tbsp Dijon mustard
    Freshly squeezed lemon juice (1 or 2 lemons)
    Salt and pepper
    Fine breadcrumbs

    Procedure:

   Season salmon fillet with salt and pepper and lemon juice
    (season according to your taste). Let stand for about 30 minutes
    in the refrigerator. Then pat dry with a paper towel.
   Preheat oven to 375 degrees F.
   Place seasoned salmon fillet in a baking dish (pyrex).
   Mix mayonnaise and mustard well. Add freshly-chopped dill
    leaves and mix well.
   Spread this mixture on top of the salmon fillet (the richer you
    want the salmon to be, the more of the mayo/mustard/dill
    mixture you need).
   Sprinkle bread crumbs on the salmon; then sprinkle some more
    of the chopped dill leaves.
   Bake in the oven for 20-30 minutes (or until salmon is firm and
    the topping is golden brown).
   For the last 10 minutes of baking, you may also put corn kernels
    (or corn and diced carrots) on the sides of the dish, for
    presentation.


                                   49
Fish Cakes with Lemon Caper Aioli (from Chef
   Aldo)




    Fish Cakes:

    Ingredients:

    3 cans pink salmon (if skinless, boneless canned salmon, use 4
        cans)
    1/4 cup mayonnaise
    2 eggs
    2 tbsp fresh parsley, chopped
    1 tbsp Dijon mustard
    1 lemon, juice and zest
    1 cup Panko breading (that’s what the original recipe says, but I
        use around 1 1/4 to 1 1/2 cups)
    2 tbsp canola oil

    Procedure:

   Drain the pink salmon a little. Remove the skin and flake a little
    bit.
                                    50
   In a bowl, mix together the mayonnaise, eggs, parsley, mustard,
    lemon juice and zest.
   Fold in the flaked fish and 3/4 cup Panko.
   Form the mixture into patties and roll in the remaining 1/4 cup
    Panko. (I use a 1/4 measuring cup to help me form the patties.
    You’ll need more than 1/4 cup Panko for rolling. You’ll form
    around 11-12 patties.)
   Heat the canola oil in a non-stick pan over medium heat.
    Carefully cook the cakes until crispy on each side, about 3-5
    minutes per side. (Add oil if necessary.)

    Aioli:

    Ingredients:

    1/2 cup sour cream
    1/2 cup mayonnaise
    2 tbsp capers, rinsed and chopped
    1 lemon, juice and zest
    Salt and pepper

    Procedure:

   In a medium bowl, mix together sour cream, mayonnaise,
    capers, lemon zest and juice.
   Season with salt and pepper.
   Serve fish cakes topped with aioli and a side green salad.

    Yield: 4 servings


Maple Curry Cream Ravioli
    Ingredients:

    1 cup diced Spanish onion
    3 cloves garlic chopped
    1/2 cup cream cheese
                                   51
    3 tbsp curry paste
    1 cup chicken stock
    1 cup 35% whipping cream
    1 tbsp Montreal steak spice
    1/4 cup maple syrup (Nova Scotia maple syrup)
    2 tbsp chopped parsley

    Procedure:

   Place onion and garlic in a medium frying pan with 1 tbsp oil,
    and sauté until tender.
   Add cream cheese, curry paste and steak spice, and stir until
    smooth.
   Add chicken stock slowly, whisking to keep smooth.
   Add 35% cream and simmer for 2 minutes.
   Add maple syrup, season to taste.
   Add chopped parsley.
   Serve with favorite noodle (ravioli is the recommended pasta),
    or as a sauce to accompany chicken.


Go-To Salad Dressing (from Chef Aldo)
    Use this dressing for any combination of greens. Stick to the
ratios so you can increase or decrease the quantities depending on
the amount of greens.

    Mix the following together:

    1 tbsp maple syrup
    1 tbsp Dijon mustard
    2 tbsp balsamic vinegar
    7 tbsp extra virgin olive oil




                                    52
Mirin-Glazed Salmon
    (from Nigella Lawson)

    Ingredients:

    60 ml mirin
    50 g light brown sugar (I use just regular brown sugar)
    60 ml soy sauce
    4 x 125 g pcs salmon, cut from the thick part of the fillet so that
         they are narrow but tall rather than wide and flat
    2 x 15 ml tbsp rice vinegar
    1 to 2 spring onions, halved and shredded into fine strips

    Procedure:

   Mix the mirin, brown sugar and soy sauce in a shallow dish that
    will take all 4 pcs of salmon, and marinate the salmon in it for 3
    minutes on the first side and 2 minutes on the second.
    Meanwhile, heat a large non-stick frying pan.
   Cook the salmon in the hot, dry pan for 2 minutes and then turn
                                          the salmon over, add the
                                          marinade and cook for
                                          another 2 minutes.
                                               Remove the
                                          salmon to whatever plate
                                          you're serving it on, add
                                          the rice vinegar to the hot
                                          pan and warm through.
                                               Pour the dark,
                                          sweet, salty glaze over the
                                          salmon and top with the
                                          spring onion strips. Serve
                                          with rice or noodles as you
                                          wish, and consider putting
                                          some sushi ginger on the
                                          table, too.

                                    53
Maple Pecan Crumble
    Pecan Crumble:

    Ingredients:

    2/3 cup pecans
    6 tbsp flour
    3 tbsp rolled oats
    3 tbsp brown sugar or maple sugar
    3 tbsp unsalted butter, melted

    Procedure:

   With the rack in the middle position, preheat the oven to 350
    degrees F (or 180 degrees C). Line a baking sheet with
    parchment paper.
   In a food processor, pulse the dry ingredients until the nuts are
    coarsely chopped.
   Add the melted butter and pulse for a few seconds until the
    mixture resembles coarse sand.
   Spread the mixture on the baking sheet. Bake for 6 minutes. Stir
    and bake again until golden brown, about 6 minutes. Let cool
    completely.

    Maple Filling:

    Ingredients:

    1/4 cup unsalted butter
    3 tbsp all-purpose flour
    3/4 cup maple syrup
    1/2 cup 35% cream
    1 tsp vanilla extract




                                   54
    Procedure:

   Melt the butter in a saucepan. Stir in the flour and cook for 1
    minute.
   Whisk in the maple syrup and cream. Bring to a boil over
    medium heat, stirring constantly. Let simmer for 2 minutes.
   Pour into a bowl and cover with plastic wrap. Let cool partially.
   Refrigerate until lukewarm, about 45 minutes.

    Chantilly Cream:

    Ingredients:

    1 cup 35% cream
    2 tbsp sugar
    1 tsp vanilla extract

    Procedure:

   In a bowl, whip the
    cream with the
    sugar and vanilla
    with an electric
    mixer until soft peaks form.

    To Assemble:

   Set aside 30 ml (1 tablespoon) crumble.
   Divide the remaining crumble among six 250-ml (1-cup) glasses
    or dessert cups.
   Spoon maple topping over the crumble and garnish with a
    generous dollop of Chantilly cream, leaving a border of maple
    topping.
   Sprinkle with the reserved crumble.

    You can refrigerate this dessert for two to three days.

                                    55
Tato Bautista
Noche Buena Chinese Ham
    Daddy didn't really spend time in the kitchen, with one
exception – he always cooked our Christmas ham. He would buy
Chinese ham from Binondo or if he could, in Hong Kong, and then
spend the morning of December 24th in front of a big kawa. Since I
helped him many times collecting wood and stoking the flame
under the kawa, I learned the recipe, and since then it has been the
tradition that I cook the family’s Christmas ham.

    Ingredients:

    1 leg of Chinese ham
    1 bottle beer
    1 bottle Sprite
    1/2 gallon pineapple juice
    4 cups brown sugar
    3 laurel leaves
    10 pieces of cloves

    Procedure:

   Soak the leg of ham overnight in enough water to cover it. This
    is to soften the tough skin covering the ham.
   Boil the ham. Discard the water where ham was boiled.
   The second time around, the ham is boiled in the mixture of
    beer, Sprite and pineapple juice, and laurel leaves. Just make
    adjustments if the leg of ham is large.
   When the ham is tender, remove the tough, dark skin that
    covers the ham.
   Score the ham all over its surface, making diamond shapes.
    Cover with brown sugar and stick clove nails on each diamond.
   Cover ham with foil and bake for one hour at 350 degrees F.
    Remove the foil and glaze the ham.

                                   56
    Glaze for Chinese ham

    Ingredients:

    1 cup brown sugar
    1/4 tsp ground cloves
    1/4 tsp cinnamon
    1/2 tsp dry mustard
    3 tsp vinegar or water

    Procedure:

   Blend all the above with the drippings from the ham and spoon
    over the ham.

     This recipe was also included as Jamon Chino by Chit Almario in
The Good Food Book, edited by Julie Cabatit-Alegre, from the Lay
Affiliates of the Good Shepherd. 2008.




                                   57
Joville Ty-Bautista
Braised Pork with Eggs or Babi Tulang Masak
   Tayu
     I discovered this recipe from a cookbook my mom gave me. I
call it the Malaysian Adobo. The family loved it the first time I
served it and it has become a staple at home. I add more ginger, soy
sauce and water for additional flavor and more eggs to satisfy the
appetite of my kids.




    Ingredients:

    1 kilo pork spare ribs
    1/4 cup (60 ml) vegetable oil
    6 cloves garlic, crushed
                                    58
    2 tsp grated fresh ginger
    1 cup water
    1 1/2 tbsp soy sauce
    1 tbsp chopped fresh coriander
    8 green shallots, chopped
    1 tsp corn flour
    2 tsp water, extra if needed
    150 g soft bean curd, cubed
    3 hardboiled eggs, halved

    Procedure:

   Trim bones and rind from pork, cut pork into 3 cm pieces.
   Heat oil in pan, add garlic, cook, stirring, until lightly browned.
    Add ginger and pork, cook until pork is lightly browned all over.
    Stir in water and soy sauce, simmer, uncovered, about 10
    minutes or until pork is tender.
   Add coriander, shallots and blended corn flour and extra water,
    stir over heat until sauce boils and thickens.
   Stir in bean curd and eggs, simmer until heated through.

    Yield: 4 to 6 servings

  Adapted from Easy Malaysian Style Cookery from the Australian
Women's Weekly Home Library




                                    59
The Vergaras

Ace Mendoza-Vergara
Prawn Pasta
     This Prawn Pasta recipe was handed down to me – and
 demonstrated – by a seminarian who is now a full-fledged priest. He
 grew up with Italian priests who had a garden full of herbs that they
 used in their cooking. This dish has become my favorite and I always
 serve it to family and friends and visitors.

     Ingredients:

     250 g San Remo fettuccini, cooked al dente
     500 g medium-sized shrimps
     1/2 head garlic, chopped
     1 medium onion, sliced
     3 tbsp olive oil
     6 to 10 leaves fresh basil, torn into pieces
     6 pieces firm medium tomatoes, quartered
     1/4 cup tomato sauce to add color
     Grated Eden cheese to taste
     Seasoning to taste
     Parmesan cheese, optional

     Procedure:

    Sauté garlic and onion in olive oil. Add shrimps and cook until
     orange.
    Add tomatoes and basil leaves.
    Toss in fettuccini and Eden cheese. Add tomato sauce and
     seasoning to taste, mixing while cooking.
    Transfer pasta to serving dish, sprinkle with parmesan cheese
     and more basil leaves.


                                    60
Corrie Vergara-Pineda
Lengua in Mushroom Sauce

    I find this easy to do but it is much appreciated when served. I
am flattered that Tita Betts would sometimes request me to
prepare this for her when she wants a special meal with her family.

    Ingredients:

    Ox tongue
    Peppercorns
    Laurel
    Button mushrooms, sliced
    Butter
    Garlic
    Campbell’s Cream of Mushroom soup
    Beef cube
    Salt and pepper, to taste

    Procedure:

   Boil ox tongue or lengua with peppercorns and laurel until
    tender. Periodically check and remove scum as it rises.
   When the lengua is tender, transfer it to a plate and let it cool.
    Once cool enough to handle, peel the skin from the lengua. Slice
    crosswise to desired thickness, maybe 1/4 inch thick. Set aside.
   Strain liquid from lengua to get clear broth.
   Sauté button mushrooms in butter. Set aside.
   Sauté garlic in the same pan with the butter. Add sliced lengua.
   Pour cream of mushroom soup and use the can to measure a
    can or more of the broth from the boiled lengua depending on
    desired thickness of the sauce. Simmer.
   Add the button mushrooms and beef cube.
   Season with salt and pepper to taste.
                                   61
Lutong Kamatis na Liempo
    This is a variant of nilagang baboy which used to be served to us
when we stayed with Loy's brother, Cong Doy, and his family in San
Fernando when lahar hit our house in Sto. Niño, San Fernando,
Pampanga in 1995. It has now become a regular recipe of ours.

    Ingredients:

    Liempo
    Garlic
    Onion
    Tomato
    Oil
    Water
    Labanos (radish), peeled and sliced
    Pechay, sliced

    Procedure:

   Slice liempo into cubes.
   Slice garlic, onion and tomato and sauté in oil.
   Add pork to the sautéed garlic, onion and tomato. Cover and
    cook until water from the pork dries up.
   Add water and cook until the pork is tender.
   Add vegetables.
   Season with pork cube and/or patis to taste.


Chicken Fettuccini
   This is a pasta dish that my cousin, Lou Panlilio-Gutierrez, would
always bring to our get-togethers; it has become our favorite. She
was kind enough to share her recipe with me.




                                   62
    Ingredients:

    1/2 kilo fettuccini noodles
    1 to 2 chicken breasts
    1/4 to 1/2 kilo bacon
    Olive oil
    1/2 cup butter
    3 cloves garlic
    1 small onion
    1/4 kilo shrimps, shelled
    2 cans Campbell’s Cream of Mushroom soup
    1 small can evaporated milk or 1/2 tetrapak Nestlé all purpose
         cream
    Knorr chicken cube, optional
    Parsley leaves, chopped
    Quickmelt cheese

    Procedure:

   Boil fettuccini noodles al dente, as directed in package. Drain,
    setting aside the pasta water.
   Boil chicken breasts, then shred.
   Fry and chop bacon. Set aside.
   Heat olive oil. Melt butter in oil.
   Sauté sliced garlic and onion.
   Add shrimp, chicken, cream of mushroom soup, and milk.
   If sauce is too thick, you can add pasta water with dissolved
    chicken cube.
   Toss in fettuccini noodles.
   Add some chopped parsley leaves for color and bacon for flavor,
    leaving some bacon for the topping.
   Arrange in 9” x 13” pyrex dish. Sprinkle remaining bacon on top.
    Cover with grated quickmelt cheese.
   Bake in pre-heated oven (350 degrees F) to brown the cheese.
   If desired, top with more parsley leaves.


                                  63
The Razons

Nancy Chichioco-Razon
Tatat’s Pancit Molo (hopefully)
     Tatat’s molo soup surely ranks as one of the clan’s best-loved
 dishes and may even be the one that we miss the most.

     This recipe hopefully will recreate the taste of Tatat’s pancit
 molo. I was able to persuade Ningning (Tatat's caregiver) to disclose
 the secret recipe.

     Walang himala!

     Here goes...

     Ingredients:

     (Everything is based on estimate)
     1/2 kilo ground pork
     1 or 2 pcs of shredded chicken breast (boil and save the broth)
     1 tbsp cooking oil
     1 raw egg
     Molo wrappers (wonton wrappers)
     1 pc onion, chopped
     5 to 6 cloves garlic, minced
     Green onions chopped
     Salt, pepper and fish sauce to taste
     1 small pack of Maggi Magic Sarap
     4 to 6 cups chicken broth (or water with dissolved chicken cube)




                                    64
    Procedure:

    Molo:

   Mix ground pork with raw egg. Season with black pepper and
    salt.
   Scoop about 1 tbsp of mixture and place into the center of
    wonton wrapper.
   Moisten the edges of the wrapper with water or egg white and
    fold wrapper over the pork mixture, forming a triangle. Seal.

    Broth:

   Sauté garlic and onion in oil for about a minute, until fragrant.
   Add boiled/shredded chicken, mix until cooked through.
   Add chicken broth and boil.
   Add Magic Sarap Mix.
   Add prepared ground pork wrapped in wonton wrapper
   You may add excess molo/wonton wrappers cut in strips.
   Bring to a boil again.
   Season with salt, pepper and fish sauce to taste.
   Before serving, sprinkle with chopped green onions and fried
    garlic. Serve hot.


Nancy’s Tuna Surprise
     This is my tuna pasta concoction. This has become my
impromptu dish whenever I have surprise guests. All the ingredients
in this recipe have become a staple of my weekend grocery
shopping.

    Ingredients:

    2 cans of tuna flakes (Century) in brine
    1 whole onion (thinly sliced)
    1 tbsp basil (chopped)

                                    65
    1 whole tomato (thinly sliced)
    2 tsp anchovies
    Black olives or capers
    Parmesan cheese
    Spaghetti noodles

Procedure:

   Sauté onions and tomatoes in olive oil.
   Add anchovies.
   Add tuna flakes. Mix for 2 minutes.
   Add basil leaves and black olives or capers.
   Mix for another minute.
   Serve with noodles cooked al dente.
   Top with parmesan cheese.
   Add salt and pepper to taste.




                                     66
Buttered Fish with Garlic
     Our son Paco cooks this better than me. He tries to minimize his
rice intake so he serves this dish with green salad or kernel corn.

    Ingredients:

    Dory, sliced in bite size pieces (about 1/2 kilo)
    3 tbsp butter
    1 tbsp olive oil
    Garlic
    4 tbsp calamansi juice (or 1 lemon)
    3 tsp coriander
    3 to 5 cloves of garlic, crushed
    Salt and pepper to taste
    Dried/crushed garlic

    Procedure:

   Marinate dory in calamansi, salt and pepper, and coriander for
    about 30 minutes.
   Melt butter in pan.
   Add olive oil.
   Sauté garlic until golden brown.
   Add fish.
   Fry until fish is cooked.
   Sprinkle crushed /dried garlic.
   Add salt and pepper to taste.




                                      67
Malunggay Pasta
    Another concoction of mine – something I prepare when I want
to eat healthy. It is an alternate of my tuna pasta. The ingredients
are also part of my weekly grocery cart.

    Ingredients:

    1 cup malunggay leaves, chopped
    1 large or 2 small smoked fish (tinapa), boneless, flaked
    7 to 10 cloves garlic, chopped
    1 small onion, sliced thinly
    2 tomatoes, sliced thinly
    2 tbsp olive oil
    Pepper/salt to taste
    1 tbsp parmesan cheese
    Pasta al dente

    Procedure:

   Sauté garlic in olive oil; when golden brown add onions and
    tomatoes.
   Add flaked tinapa and mix for a minute.
   Add malunggay leaves and mix for another minute.
   Mix pasta.
   Sprinkle parmesan cheese; salt and pepper to taste.
   Serve while hot.

    This may be served with a piece of pork chop, if you want to
deviate from being healthy… and a glass of white wine!




                                    68
Guia Razon-Palma
Pickled Green Mangoes (Burong Mangga)
    Green mangoes, the carabao or Indian mango type, are
abundant and cheap when in season. Pickling green mangoes is a
way of preserving them and they go well with any of our meat/fish
dishes. Growing up, we always had them in our kitchen pantry.

   This is from MarketManila's food blog.

   Ingredients:

   6 medium sized tart green mangoes
   2 1/2 cups sugar
   1/2 cup rice wine vinegar
   3/4 cup rock salt (not iodized)
   Pinch of ground turmeric (optional)
   1 cup sugar (for syrup)
   1 cup water (for syrup)
   3/4 cup Tsingtao beer




                                  69
    Procedure:

   Peel and slice mangoes into long pieces, roughly 1/2 inch thick.
   Place the sliced mangoes in a glass or stainless steel bowl.
   Mix together a slurry of 2.5 cups of white sugar, 1/2 cup rice
    wine vinegar (or cane/coconut vinegar) and 3/4 cup rock salt
    (not iodized).
   Add a pinch of ground turmeric if you have it.
   Add the slurry to the mangoes, stir and cover with plastic wrap
    and let this brine in the fridge overnight.
   The next day, drain about 2/3 (by volume) of the liquid.
   Add about a cup of simple syrup (made of 1 cup sugar and 1 cup
    water, heated until dissolved and cooled down) to the mango
    mixture and about 3/4 cup of Tsingtao beer, transfer to a bottle
    and refrigerate a few hours.


GingGing’s Lychees, Gulaman and Sago
     I have always liked the texture of gulaman and sago, very
Filipino components of desserts, and the deliciously sweet freshness
of lychees.

    This is a very easy dessert to make. It is a staple of our
gatherings here in the US.

    Ingredients:

    Gulaman – whichever way you make it:
         Our native gulaman bars (boil 1 bar in 1 1/2 cup water?)
         Knox unflavored gelatin, 1 cup of boiling water per 1
          packet of Knox which has been soaked in some cold
          water. I may also add sugar, almond/pandan flavor (to
          taste), then refrigerate until firmly set.
         Canned gulaman (black, green, yellow)



                                     70
    Sago
    1 cup water
    1 cup sugar
    1 can lychees (Cut in small pieces. Save the syrup for the
        dessert.)

    Procedure:

    Prepare gulaman as directed. Cut into small pieces.
   Cook sago until clear and soft (should not have the white
    centers anymore). Let cool in room temperature (sago hardens
    when refrigerated).
   Make simple syrup. Combine 1 cup sugar with 1 cup water and
    boil until sugar is dissolved. Add almond or pandan flavoring if
    desired. Let cool.
   Drain lychees; save the syrup. Cut lychees into small bite-sized
    pieces.
   Mix all together (including the lychee syrup if desired). Chill in
    refrigerator and enjoy!




                                    71
Inday Razon-Stanczyk
Simple and Nutty Scones!
    Ingredients:

    1 1/2 cups all-purpose flour
    1 cup rolled oats
    1/4 cup packed brown sugar
    2 tsp baking powder
    1/4 tsp salt
    1/2 cup cold butter or margarine
    1/4 cup diced mixed dried fruit
    1/4 cup chopped nuts
    1/2 cup milk
    1 tbsp sugar – add more according to taste
    1/8 tsp ground cinnamon

    Procedure:

   Preheat oven to 400 degrees F.
   Combine flour, oats, brown sugar, baking powder and salt.
   Using pastry blender (or with two knives), cut in butter until
    mixture resembles coarse crumbs.
   Stir in dried fruit and nuts.
   Add milk; mix just until dry ingredients are moistened.
   Turn dough out onto lightly floured board; knead gently 8 to 10
    times.
   Roll out dough on your favorite baking sheet or stone, about
    1/2 inch thick. Cut dough into 8 to 10 squares, wedges or your
    favorite geometrical shape. Separate shapes and sizes slightly.
    Sprinkle cinnamon and sugar on dough.
   Bake 15 to 17 minutes or until golden brown.
   Serve warm.




                                  72
Tessa Razon-Artadi
Ambulang Gatas Damulag




    This is a recipe I "claimed" and composed with Kuya Chito while
waiting for Dodjie at the wake of Tita Caring in Mercy B.

    Ingredients:

    1 gin bottle of gatas damulag (carabao’s milk)
    1 steaming bandehado (platter) of rice

    Procedure:

   Pour gatas on rice.
   Add sugar or salt to taste.
   Ambula.
   Enjoy! Best served with tuyo.




                                    73
The Nolon Bautistas

Buds Bautista-Patajo
     Being the owners of McRAF (Miggoy, Chrissa, Rina, Aisa,
 Frankie) Bagels and Buns Co., Inc., we are blessed with freshly baked
 bread every day. We deliver bread daily out of our commissary in
 Cubao to some supermarkets and restaurants in Metro Manila.

     What to do with all the bread? Make sandwiches! My freezer is
 always stocked with ready-to-grill panini or toast-in-the-oven
 sandwiches. These make for quick snacks for the growing school
 boys Miggoy and Josh; convenient baon for Chrissa and Frankie,
 who live in a Makati condo weekdays near their place of work; for
 Rina, who has no time to cook; and for Aisa, who has no time for
 breakfast, always rushing to a meeting.

     I make a lot of baguette pizzas too – Frankie's baon every single
 day! Each one in the family has his/her own favorite: Josh's is quezo
 de bola spread on whole wheat sesame toast, Chrissa's is pesto
 pastrami on whole wheat pandesal, Minggoy's is cream cheese and
 jam on a bagel, etc. But below are two on the top of our list.


Crab and Mango Sandwich
     Ingredients:

     Japanese
         crabsticks,
         shredded
     Lettuce
     Cucumber, sliced
         thin
     Ripe sweet mango, sliced thin
     Japanese mayonnaise

                                     74
    Procedure:

   Layer all on a hot baguette or ciabatta or any hard bread.


Grilled Focaccia Sandwich
    Ingredients:

    Leftover spaghetti tomato meat sauce
    Assorted cold cuts
    Mozzarella or quickmelt or cream cheese
    Fresh basil leaves

    Procedure:

   Layer all on
    focaccia
    bread.
   Grill. Enjoy
    hot!


Spaghetti with Meat Balls
    My kids and grandson love their Lola Titay's spaghetti – made
with very sweet tomato sauce, red hot dogs and ground beef. They
grew up with this, having lived at the Patajo compound with her at
West Ave. for 13 years. Now that my kids are all grown up, they still
get excited when Lola Titay visits us Sundays at our home and brings
us her spaghetti.

      I have reinvented the Patajo spaghetti by substituting lean
ground beef sirloin meatballs for the hotdogs and cutting back a
little on the “sweet” in the sweet red sauce. This is now a family
favorite, a staple in all our birthday celebrations. But I should say, in
my children's hearts, it will always come second to their Lola's.


                                     75
    Ingredients:

    1 kilo spaghetti noodles

    Meatballs:

    1 kilo ground sirloin
    2 big onions, chopped fine
    1 fat stalk celery and
         leaves, chopped fine
    2 eggs
    Salt
    Pepper

    Tomato sauce:

    Olive oil
    Garlic
    1 1-kilo pack Del Monte Italian style spaghetti sauce
    1 1-kilo pack Del Monte sweet style spaghetti sauce
    1 big can stewed tomatoes
    I tsp dried basil leaves
    2 tsp dried parsley
    1/2 tsp dried rosemary
    Pepper to taste

    Procedure:

   Cook spaghetti noodles according to package instructions. Set
    aside.
   Combine all ingredients for meat balls, shape into balls and
    deep fry quickly in hot oil just until outer part of balls hardens
    and balls can hold their shape. Set aside.
   Prepare tomato sauce by sautéing garlic in olive oil until light
    brown. Pour in all other ingredients for sauce. Let boil, then add
    fried meatballs, one at a time. Let simmer for about 20 minutes.
   Assemble and serve.
                                    76
Puchero with Eggplant Sauce of Tita Caring

    Mommy did her marketing Sunday mornings at Farmers Market
with any one of my brothers (but mostly Dodjie) driving for her. She
haggled well and would bring home the best cuts of meat and
unblemished plump fruits and vegetables.

    We would have chicharon every Sunday morning because the
minute she came home from the market she would have all the fat
trimmed off from all the pork she bought. She would then boil the
trimmed fat, chop it into tiny pieces and fry these in hot oil till the
skin blistered and became wonderfully crunchy. All beef fat was also
trimmed off and thrown away, and so with chicken bottoms.

    Mommy prepared all her dishes with TLC and served us only the
best, so to this day I cannot eat fat, chicken skin, innards! Papa, my
brothers and I loved Mommy's puchero, a healthy blend of lean
meats and vegetables. The eggplant side dish is a must.




                                    77
    Ingredients:

    1 chicken, cut up
    1/2 kilo pork pigue, cubed
    1/2 kilo beef sirloin, cubed
    Water
    1 bunch green onions
    Garlic
    Onions
    1 can chorizo de Bilbao
    1 small pack tomato paste
    Potatoes
    Carrots
    Saba bananas
    Garbanzos
    Baguio pechay
    Baguio beans
    Salt, pepper

    Procedure:

   Boil chicken, pork and beef in water with green onions till
    tender. Reserve broth. Set aside.
   Sauté garlic and onions in lard packed with the chorizo. Add
    chorizo and cook for 5 min. Add tomato paste.
   Add reserved broth, vegetables and boiled meats. Season with
    salt and pepper to taste.
   Serve with eggplant sauce.

    Eggplant Sauce:

   Broil 6 eggplants, peel and mash.
   Add 1 tsp chopped garlic.
   Season with vinegar, salt, pepper, a little sugar to taste.




                                     78
The Coronels

Recipes from the Dalisay Kitchen
     Introductions by Tessie Bautista-Coronel

     In our family, we all love to eat but it is our menfolk who have
 the talent for cooking and who love to cook for us.

     Every Sunday when Ped was still with us, he and Deky together
 with our sons-in-law would all be in the kitchen cooking our favorite
 food with beer in hand. Pao was their bartender. They all cooked
 without recipes so we just put together as best we could the recipes
 we submitted here.

     And what would the girls be doing? They would just be "kkb"
 (kera-kera in bed} until it was time to be called for lunch.


Lechon Rice
     Lechon Rice has its own story. I was introduced to it after I
 married Ped. Whenever we went to his hometown Floridablanca,
 Pampanga on special occasions, like the birthday of his parents or
 the town fiesta, lechon would be one of the main dishes. The lechon
 was prepared and roasted by my father-in-law, Tatang Memong,
 himself.

     After the lechon was cooked, he would put it on a wooden
 chopping board placed in the middle of a huge aluminum laundry
 basin. He would then chop it there, and the drippings and small
 pieces of lean meat and fat would fall into the basin. Once done, he
 would remove the chopping board and the lechon from the basin,
 put newly cooked "milagrosa" rice into the basin, sprinkle the rice
 with rock salt and then mix it thoroughly with the drippings and
 small lechon pieces, all using his hands. After sampling the rice, he
 would chop more meat from the belly of the lechon, add and mix it
                                     79
again thoroughly with the rice, have another taste, repeating the
process until he was satisfied.




    With the lechon rice ready, he would then call his grandchildren
and tell them to stand around the table. Ciel still remembers how
her Lolo would scoop out the lechon rice with his fingers and feed
them individually. After that, Tatang would call the rest of the
(waiting) family and they would all rush around the basin and very
quickly finish up the lechon rice.

     Fortunately, Ped got the knack of preparing Tatang's lechon
rice. Now it is Edison who is our “lechon rice king”.

    Ingredients:

    Newly cooked rice
    Lechon belly, chopped
    Lechon drippings
    Rock salt

    Procedure:

   Mix rice, belly and drippings thoroughly, preferably with bare
                                   80
    hands.
   Add salt to taste. Serve!


Talunang Manok
    Ingredients:

    1 whole chicken, adobo cut
    1 whole head of garlic, minced
    1 onion, sliced
    1 piece ginger, sliced
    3 tbsp patis or fish sauce
    1/2 cup vinegar
    3 cups water

    Procedure:

   In a saucepan or skillet, sauté onion, garlic and ginger in oil.
   Add chicken and patis. Stir until mixture simmers.
   Lower heat. Add vinegar and cover.
   Add water until chicken becomes tender.


Turbo Chicken
    Ingredients:

    1 whole chicken
    Salt
    White pepper
    Ginger
    Garlic
    Calamansi
    Soy sauce
    Tanglad
    Butter
    Oil

                                     81
    Procedure:

   Rub the outside of the chicken with salt, white pepper, ginger
    and garlic.
   Rub the inside of the chicken with the juice of 2 calamansi,
    ginger, 3 cloves garlic, 1 tsp soy sauce. Stuff with 2 pcs tanglad.
   Wrap in foil. Bake at 375 degrees F for 25-30 minutes.
   After the allotted time, brush chicken with more soy sauce, oil
    and butter.
   Continue baking until brown. Turn chicken for even browning.


Chicken Wrapped in Bacon
    Ingredients:

    1 kilo chicken thighs
    Bacon
    3 to 4 pcs calamansi
    1 Knorr chicken cube
    Soy sauce or toyo
    Salt, pepper and vetsin
    Butter

    Procedure:

   Marinate chicken pieces in toyo, calamansi, salt, pepper and
    vetsin for 30 minutes. Chicken cube (crushed) is also included in
    the marinade.
   Wrap each piece of chicken with bacon, spiral fashion.
   Butter a casserole and place chicken in it. Pour marinade over
    chicken.
   Bake in pre-heated oven (350 degrees F) for 1 hour. Serve hot.




                                     82
Pork Spareribs (from Tatat)
    Ingredients:

    2 kilos spareribs
    4 cups water
    4 tbsp soy sauce or toyo
    1 tsp salt
    4 tbsp sugar
    1 tsp Worcestershire sauce
    Pepper
    Pineapple chunks

    Procedure:

   Cook spareribs in water, toyo, Worcestershire sauce and salt
    until tender.
   In a saucepan put lard and brown a tablespoon of sugar. Fry
    spareribs adding stock little by little.
   Add remaining sugar and when almost done add pineapple
    chunks.
   Serve hot.


Pork Barbecue
    Ingredients:

    2 kilos pigue, sliced thinly, marinated in:
    3/4 cup soy sauce or toyo
    3/4 cup pineapple juice
    1 cup brown sugar
    1 1/2 cups Coke or Pepsi
    2 tsp salt
    2 tsp pepper
    2 tsp vetsin
    4 cloves garlic
    2 tsp chili powder or tabasco, optional
                                     83
    Procedure:

   Skewer pork slices in barbecue sticks.
   Grill.


Lumpiang Shanghai
    Ingredients:

    3/4 kilo ground pork
    1/4 kilo shrimp, peeled and finely chopped
    1/2 kilo singkamas, chopped
    2 tbsp salt
    2 tbsp oyster sauce
    1 packet Magic Sarap mix
    1 tbsp pepper
    2 tbsp sesame oil
    1/4 kilo onions, chopped
    2 eggs
    Carrots
    Kinchay
    Cooking oil for frying

    Procedure:

   Combine the ingredients for the filling in a bowl and mix
    thoroughly.
   Scoop 1 tbsp of the mixture onto a medium-sized spring roll or
    lumpia wrapper.
   Moisten the edges of the wrapper with water. Roll tightly and
    press down to seal.
   Fry in hot cooking oil until golden brown.
   Remove from pan into a plate lined with paper towels to drain
    oil.




                                   84
    Sweet and Sour Sauce:

    Ingredients:

    2 cups water
    1 cup brown sugar
    3/4 cup vinegar
    3/4 cup catsup
    Hot sauce (to taste)
    2 tbsp cornstarch mixed in 1/2 cup water

    Procedure:

   Combine first five ingredients and bring to a boil.
   To thicken the sauce, add the cornstarch slurry and continue
    stirring until thick.


Beef Teriyaki
    Ingredients:

    3/4 kilo beef
    5 tsp soy sauce
    3 tsp mirin/sherry
    3 tbsp oil
    2 cloves garlic
    1 tsp ginger
    2 tsp sugar

    Procedure:

   Marinate the beef in all the other ingredients for 30 minutes.
   Stir fry the beef with the marinade.
   Set the beef aside. Cook bean sprouts and sesame seeds in the
    same pan.
   Serve hot.

                                  85
Fruit Salad
    Ingredients:

    4 cans Del Monte Fruit cocktail (imported)
    1 tetrapak (250 ml) Nestlé all purpose cream
    1 can (big) Nestlé cream
    1 can Nestlé Milkmaid condensed milk
    Grated cheese (Queso brand)

    Procedure:

   Drain fruit cocktail well. Set aside.
   Mix next four ingredients all together.
   Place fruit cocktail in cream mixture. Combine well.
   Put in freezer or chiller of refrigerator. Serve chilled or frozen.


Tuna Pasta
    This is a recipe that is easy to prepare in a jiffy and that Ciel
taught our cook to do. When she sits at table for lunch and she
doesn't like the food, she tells our cook, "gumawa ka ng tuna pasta"
and she waits for it.

   This recipe is why she buys imported canned Italian tomatoes
and Italian spaghetti by the box.

    Ingredients:

    1 can tuna chunks in water
    1 can peeled tomatoes (preferably imported)
    500 g pasta
    Onions
    Siling labuyo
    Olive oil



                                     86
    Procedure:

   Sauté onions, add peeled tomatoes, siling labuyo in olive oil.
    Simmer then add tuna.
   Pasta: Boil water, then add salt, then pasta. Make sure pasta is
    cooked al dente (firm to the bite).
   Combine tuna with pasta and serve.


Carbonara
    Ingredients:

    1/2 kilo Pure Foods honeycured bacon
    2 cans Campbell's Cream of Mushroom soup
    2 cans mushrooms (pieces and stems)
    2 cans Nestlé cream, big size
    2 cans water
    1 head chopped garlic
    1 Knorr beef cube
    Salt and pepper
    Italian seasoning
    1 kilo pasta

    Procedure:

   Cook bacon in its own fat until crisp. Lower heat, take out bacon
    crisps and chop coarsely. Return to pan.
   Add chopped garlic and cook until medium golden brown.
   Add mushrooms. Simmer for 2 minutes.
   Add beef bouillon. Add Nestlé cream and mushroom soup. Add
    water, dash of Italian seasoning, salt and pepper to taste.
   Pasta: Boil water, then add salt, then pasta. Make sure pasta is
    cooked al dente (firm to the bite).




                                   87
Pumpkin Soup
    Ingredients:

    1 pumpkin, medium size (16 oz)
    6 to 8 cups chicken broth (if not available, water will do)
    1 pc onion, quartered
    2 cups evaporated milk or all purpose cream
    2 tbsp butter
    1/3 tsp salt
    1/8 tsp pepper

    Procedure:

   Peel pumpkin, remove seeds, slice into quarters.
   Put pumpkin slices in a large saucepan with 6 to 8 cups chicken
    broth and chopped onion.
   Simmer for 10 to 15 minutes until pumpkin is soft or fork
    tender.
   Remove pumpkin from saucepan and put in a blender or food
    processor until smooth.
   Return to saucepan, stir to mix, and then add salt and pepper to
    taste.
   Add 2 tbsp butter and evaporated milk or all purpose cream.
   Reduce heat to medium and cook uncovered until mixture coats
    a spoon. Serve hot.




                                    88
The Aguases

Lisa Aguas-Qua Hiansen
Aguas Quilain (Kilawin)
     This recipe was handed down to us through Yaya Basing from
 Lola Pidiang, who was Daddy's aunt. Really delicious!!!

     Ingredients:

     1 kilo pork, sliced into 1/2” by 1” strips
     1/2 kilo pork liver, sliced into strips the same size as the pork
     2 1/2 cup Datu Puti vinegar
     1 tbsp fish sauce or patis (we use Datu Puti)
     2 onions, finely chopped
     1 head of garlic, finely chopped
     2 to 3 tbsp vegetable oil
     1 Knorr pork cube
     1 cup water
     3 pcs laurel leaves

     Procedure:

    Marinate the pork liver strips in 1/2 cup of Datu Puti vinegar.
     Set aside.
    Sauté garlic (1 head finely chopped) and onions (2 pcs finely
     chopped) in 2 to 3 tbsp vegetable oil.
    Cook over a low flame until slightly brown.
    Add pork strips and 1 tbsp patis on medium fire until cooked.
    Add 2 cups of vinegar, salt and pepper to taste.
    Do not stir until mixture boils.
    Add 1 pork cube.
    When semi-dried, add a cup of water and let everything simmer
     until the pork is tender.
    When the water starts to evaporate, add 3 pcs of laurel leaves
                                      89
    and the marinated pork liver strips. Let boil for another 20
    minutes.
   Best when served hot.
   ENJOY!!!




                                    90
Tina Aguas-Manotok
    I was never inclined to cooking as I was not really exposed to it
at home. The Japanese cooking lessons were a birthday gift by a
very good friend of mine. Of all the Japanese dishes I learned from
that class, this is the one I enjoy cooking the most. Mixed tempura
has always been my favorite dish. My kids enjoy it as well as the
entire Aguas family. I bring all the ingredients and pots and pans
and even the Japanese plates, bowls, serving dishes, etc. to
Greenhills whenever I cook it there. Thankfully, they always enjoy
the meal.


Mixed Tempura




                   (photo courtesy of gofishsushi.com)

    Ingredients:

    White shrimps/prawns
    Asuhos
    Sweet potato

                                    91
    Okra
    Eggplants

    Tempura Batter:

    1 1/2 cups ice water
    1 cup Japanese tempura flour

    Procedure:

   Combine tempura flour to iced water in a bowl and mix lightly.
    Batter should be lumpy.
   Make sure you use very cold water. This prevents the batter
    from absorbing too much oil.
   Do not over mix the batter.
   Do not coat the ingredients with too much batter. Best that the
    vegetables and shrimps are visible.
   Make sure the oil in the pan is very hot.
   Drain the tempura on a rack.
   Best to fry the vegetables first followed by the seafood.
   To make sure that the shrimps stay straight, make a couple of
    incisions on the stomach side of each shrimp. De-vein and slit
    the back horizontally from left to right and then bend until it no
    longer curls. Leave the tails intact.

    Tempura Sauce

    In a sauce pan add in and boil:

    2 cups water
    3 tbsp dashi powder
    1/2 cup mirin
    1/2 cup Kikkoman soy sauce
    1 tbsp sugar

    You may add grated radish and ginger to the tempura sauce.

                                      92
Miso Soup




                   (photo courtesy of wikipedia.org)

    Ingredients:

    4 cups water
    4 tbsp dashi powder
    3 tbsp miso paste
    Kikkoman soy sauce

    Procedure:

   Make dashi stock: boil water, add dashi powder and cook until
    dissolved.
   Add a dash of Kikkoman soy sauce for color.
   Before serving, you may add tofu cubes and spring onions.




                                   93
Index

 Drinks
    Drink of the Gods                       1

 Soups, Salads and Side Dishes
    Bean Thread Noodle Salad                33
    Classic Potato Salad                    28
    Crab and Corn Soup                      37
    Go-To Salad Dressing (from Chef Aldo)   52
    Miso Soup                               93
    Pickled Green Mangoes (Burong Mangga)   69
    Pumpkin Soup                            88
    Simple Eggplant Tempura                 30
    Tatat’s Pancit Molo (hopefully)         64

 Rice and Pasta
    Ambulang Gatas Damulag                  73
    Carbonara                               87
    Chicken Fettuccini                      62
    Lasagna                                 39
    Lechon Rice                             79
    Malunggay Pasta                         68
    Maple Curry Cream Ravioli               51
    Morisqueta Tostada a la Tata Paul        2
    Nancy’s Tuna Surprise                   65
    Prawn Pasta                             60
    Smoked Bangus Pesto                     46
    Spaghetti in a Jiffy of Tita Aggie       4
    Spaghetti with Meat Balls               75
    Tinapa Rice                             47
    Tuna Pasta                              86

 Main Dishes
    Aguas Quilain (Kilawin)                 89
    Baked Chicken Thighs                    17
    Baked Salmon a la Conti’s               49
                                   94
   Baked Salmon                                         25
   Beef Teriyaki                                        85
   Braised Pork with Eggs or Babi Tulang Masak Tayu     58
   Buttered Fish with Garlic                            67
   Capati Ugacs Sugar Babi                              15
   Chicken a la Mommy                                   22
   Chicken Wrapped in Bacon                             82
   Chopsuey a la Tatat                                   6
   Embutido                                             35
   Escabeche a la Tatat                                  5
   Fish Cakes with Lemon Caper Aioli (from Chef Aldo)   50
   Fried Chicken or Pork Barbecue                       18
   Lengua in Mushroom Sauce                             61
   Lumpiang Shanghai                                    84
   Lutong Kamatis na Liempo                             62
   Marinated Chicken                                    18
   Minced Meat with Lettuce                             31
   Mirin-Glazed Salmon                                  53
   Mixed Tempura                                        91
   Noche Buena Chinese Ham                              56
   Pork Asado                                           15
   Pork Barbecue                                        83
   Pork Spareribs (from Tatat)                          83
   Puchero with Eggplant Sauce of Tita Caring           77
   Sardines a la Puput                                  27
   Talunang Manok                                       81
   Turbo Chicken                                        81

Merienda and Desserts
   Applesauce Date Nut Cake                              9
   Banana Cream Cake                                    13
   Capuchinos                                           42
   Cassava Cake for Expats                              26
   Corn Pudding                                         33
   Crab and Mango Sandwich                              74
   Daddy’s Fruit Salad                                  38
   Doreen Fernandez’s Leche Flan                        23
   Fruit Salad                                          86
                                   95
GingGing’s Lychees, Gulaman and Sago   70
Grilled Focaccia Sandwich              75
Kots Leche Flan                        16
Kots Sugar Cookies                     17
Lorni’s Instant Puto                    7
Maple Pecan Crumble                    54
Pineapple Party Cake                   44
Simple and Nutty Scones!               72
Tapioca Pudding a la Wings              8
Tonirose Capati’s Leche Flan           20




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