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Soups and Starters

BACHOY 6 Servings

Bachoy is the quintessential Iloilo dish, said to have originated in the market of La Paz, Iloilo by a butcher named Deco, who wanted to make use of the less popular, inexpensive cuts of meat. Thus the original recipe contained pork liver, pancreas, heart, stomach, tripe, spleen and kidney. Today's more modern version eliminates some of these butcher trimmings but a good, rich broth is still a must.

For Stock: 1 kilo pork ribs, chopped into 2"

pieces 10-12 cups water 1 onion, quartered 1/2 cup cooking oil, divided 1/2 kilo pork shoulder, julienned 1 cup sliced pork liver 1 cup sliced cooked chicken

gizzards 1/2 cup thinly sliced garlic 1/2 cup chopped onions 2 tablespoons sliced ginger 11/2 tablespoons patis 2 pork broth cubes

Salt and pepper to taste 1/2 kilo thin miki noodles,

immersed in boiling water 2 minutes then drained

For Garnish: 1/2 cup chopped spring onions 11/2 cups coarsely crushed pork

chicharon 3 hard-cooked eggs, sliced into

rounds Fried garlic

Prepare the Stock: ~ In a deep pot, place pork ribs, water and onion. Heat to boiling then reduce to simmer for 30 minutes. Skim off any scum or

impurities that rise to the surface of the simmering broth. Strain the liquid into a bowl and set aside. ~ Meanwhile heat 1 /4 cup of the cooking oil in another gan. Add the pork meats and fry until golden. Stir in chicken gizzards and heat through. Set aside. ~ In a deep pot heat remaining cooking oil. Saute garlic until golden. Scoop out about 6 teaspoons of the fried garlic and set aside for garnish. ~ In the same pot with remaining garlic, saute onions and ginger around 3 minutes. Stir in fried meats. Season with patis; mix well. ~ Pour in reserved pork stock and broth cubes. Let boil then simmer about 8 minutes. Add salt and pepper to taste. To serve: ~ In 6 individual bowls arrange drained miki noodles. Ladle into each bowl the prepared broth and cooked meats. Garnish with spring onions, chicharon, sliced eggs and fried garlic. Serve hot with puto manapla or biscocho .•

MACARONI AND CHEESE SOUP 8 Servings

4 cups water 1-2 chicken broth cubes OR bouillon

cubes 1/2 cup diced celery 1 large carrot, grated 1 large onion, chopped 1 green bell pepper" chopped 11/2 cups uncooked elbow

macaroni 1/4 cup all-purpose flour 1/2 cup water 6 cups milk* 1/~ cup grated cheese*

Salt and pepper to taste

~In a pot, bring water and broth or bouillon cubes to a poil. Add celery,

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carrot, onion and green pepper. Cook until vegetables are tender, about 4 minutes. ~ Stir in macaroni. Cover and return to a boil, about 2 minutes. Lower heat and simmer until macaroni is almost tender. ~ In a small bowl, dissolve flour in water. Add dissolved flour to macaroni mixture arid stir well. ~ Gradually pour in milk. Stir mixture constantly until flour taste has disappeared. Bring mixture to a low boil. Cook and stir 2 more minutes. Stir in the cheese and simmer until cheese has melted. Season to taste with salt and pepper. Serve hot. * For a healthy option, substitute low-fat milk and cheese.-

FISH AND VEGETABLE SOUP 8-10 Servings

1/4 cup extra virgin olive oil 1 cup minced onions 1/2 head garlic, chopped 2 medium carrots, diced 2 stalks celery, diced 1 large red bell pepper, diced 1 large green bell pepper, diced 1 cup cubed potatoes, boiled until

tender 1/2 kilo lapu-lapu fillet, cut into cubes 1 cup tomato sauce 1/2 cup white Wine (optional) 1 tablespoon all-purpose flour 8 cups fish broth or water

Salt and pepper to taste Pinch of saffron (optional)

~ In a large casserole, over medium heat, heat olive oil 1 minute. Saute the onions until golden, 1 to 2 minutes. ~ Lower heat and add garlic. Let cook 1 minute. Stir in carrots, celery, red and green peppers and potatoes, and saute for 2 minutes. ~ Add lapu-lapu and cook for 1 minute. Pour in tomato sauce and white wine (if using). ~ In a separate bowl, dissolve flour in fish stock or water. Pour into casserole. ~ Turn heat to high. Season mixture with salt and pepper and saffron (if using). ~ As soon as mixture boils, lower heat to simmer. Let simmer for about 3 minutes or until fish fillets are fully cooked. ~ Remove from heat and ladle into individual serving bowls.

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HOT AND SOUR SOUP 10-12 Servings

This is comfort food often served by Mrs.

Alice Dee to her family. It is so good it makes even her nieces and grandchildren want to stay home for dinner.

2 teaspoons cooking oil 4 shallots, chopped 15 cups water 11/2 cups wood ear mushrooms

(tenga ng daga) 1 can Olinese preserved

vegetables* 1 kilo ground pork tenderloin or

pork loin 1/2 tablespoon soy sauce 1 teaspoon s.ugar 1/4 cup vinegar 3-4 tablespoons cornstarch, dissolved

in 1-2 tablespoons cold water 2 teaspoons salt 1-2 tablespoons black pepper,

ground 5 blocks tofu, sliced into I-inch

pieces Scallions, sliced for garnish

~ In a large deep casserole, heat cooking oil and saute shallots. Pour in water. Bring to a boil and stir in wood ear mushrooms and preserved vegetables. ~ Reduce heat to medium then add ground pork, soy sauce, sugar and vinegar. Simmer until pork is cooked. Stir in cornstarch dissolved in water. Let mixture simmer until thickened, stirring occasionally. Season with salt and pepper and heat through. ~ Add tofu, cook for 3 minutes. Garnish with scallions. Serve hot. *Canned Chinese preserved vegetables are available in supermarkets and groceries in Chinatown.-

FISHERMAN'S SOUP 4 Servings

2 tablespoons com oil or vegetable oil

1 medium onion, chopped 1 clove garlic, crushed 3 tablespoons flour 1 chicken broth or bouillon cube 4 cups water 2 large potatoes, peeled and

diced 1 kilo cooked lapu-lapu or maya

maya, boneless and skinless, cut into small pieces

1 can whole kernel com, undrained Chopped parsley Salt and Pepper

~ In a saucepot, heat oil and saute onion and garlic over medium heat until tender. ~ Stir in flour and cook for one minute. Dissolve chicken cube in water and pour into saucepot, stirring often to prevent lumps. Cook until thiCk, stirring occasionally. Add potatoes and simmer until soft. ~ Stir in fish and corn, and cook for 2-3 minutes. Garnish with chopped parsley before serving. -

CALIFORNIA CHOWDER 12 Servings

A chawderisa thick soup, usually made with fish stock and milk. In this recipe, the seafood is replnced by ground beef and the milk by heavy aeam Make sure not to bring the liquid to a boil ance the cream has been added.

250 grams sliced bacon 112 cup diced onion 3 cups peeled and diced celery 400 grams ground beef 2 beef broth or bouillon cubes 3 cups of water 4 cups p eeled and diced potatoes 2 cups diced carrots 1 medium can (approx. 250 g)

cream of mushroom 2 cups heavy cream

Salt and p ep per to taste

~ In a pot, cook bacon until crisp. Remove and set aside. Spoon out some of the o il, reserving about 3 tablespoon s of the o il in the pan. Reheat oil and saute onions and celery in same oil until soft. Add ground beef and cook thoroughly. ~ Stir in broth cubes, water, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. ~ Whisk in the cream of mushroom soup and heavy cream and heat through over low heat. Season to taste with salt and pepper before serving.-

PUMPKIN SOUP 6 Servings

The lowly kalabasa is part of the squash family and can be substituted for the pumpkin used in this recipe.

1/2 medium sized pumpkin or kalabasa

1 tablespoon butter 1 medium onion, sliced 3 cloves garlic, sliced 4 cups vegetable stock or broth

Salt and pepper 1/2 cup sour cream

~ Peel the pumpkin and cut into I-inch cubes. ~ Melt butter in a saucepan and saute onion and garlic over low heat. ~ Add the pumpkin cubes and pour in broth. Simmer until the pumpkin cubes are tender then mix the soup using an immersion blender. Or simply stir well until blended. Season with salt and pepper. ~ Top with the cream before serving . • .

·ENSALADANG TAHONG 6 Servings

3 cups shredded cabbage 1 medium red pepper, sliced into

thin strips 1 medium green pepper, sliced

into thin strips 1 medium carrot, sliced into thin

strips 2 cups tahong (mussels),

cooked and shelled 1 cup tahong, cooked but left on

the shells for garnish

For the dressing: 1/2 cup vinegar 1 tablespoon tomato ketchup 1 tablespoon sugar 1 teaspoon salt

Dash of pepper

~ Blanch the cabbage by immersing in a pot of boiling water for about 2 minutes. Drain then immediately plunge cabbage into a bowl of ice cold water. Let stand about 5 minutes then drain. ~ In a mixing bowl combine cabbage, red and green peppers, and carrots. ~ Stir in cooked tahong . Chill in refrigerator. Make the dressing: ~ In a small bowl, stir together vinegar, ketchup, sugar, salt and pepper. Let stand a few minutes to allow flavors to blend. ~ Pour the dressing on the vegetable-tahong mixture just before serving. Garnish with cooked tahong on shells. Serve cold.·

RADISH CHUTNEY AND MINT 6 servings

Serve this chutney at room temperature or chilled, with any grilled seafood, roasted

lamb or pork. If desired, refrigerate for two days to allow flavors to mellow. Will keep up to three weeks if refrigerated and tightly covered.

2 tablespoons olive oil 1/4 cup chopped onions 1 cup thinly sliced radish 1/2 cup chopped, seeded

tomatoes 1/4 cup raisins 1/4 cup cane vinegar 1/4 cup orange juice 1 teaspoon hot pepper sauce

Pinch of salt 1/2 cup chopped fresh mint

leaves

~ In a shallow pan, heat oil and stir-fry onions until transparent. Add radish, tomatoes and raisins and cook for 2 minutes. ~ Stir in vinegar, orange juice and hot sauce. Simmer for one minute and season with salt to taste. ~ Remove from heat and transfer to a bowl to cool completely. Just before serving, stir in mint leaves .•

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FRENCH ONION SOUP 6 Servings

This recipe requires only a few simple steps but takes long to make because of the time it takes to brown the onions evenly. But the resulting broth is rich and satisfying, with the perfectly mellowed flavor of the caramelized onions blending so well with the aged cheese. This soup is pelfect for sit-down dinners with family and guests.

1/4 cup butter 4 cups thinly sliced white onions 1 cup white cooking wine 4 cups beef broth 1 teaspoon salt, or to taste 1 loaf French bread, sliced 1/4

inch thick, toasted Gruyere cheese, or any aged cheese

~ In a large thick-bottomed pot, melt butter over medium heat; add onions. Let onions cook over low heat until they caramelize or turn golden brown, about 30 to 40 minutes. Stir onions occasionally, being careful not to bum them or the soup will acquire a bum,ed taste.

~ Add wine to caramelized onions and stir. Pour in beef broth. Let soup simmer for 25 minutes. Season with salt. ~ Ladle soup into 6 ceramic or ovenproof bowls. Place a slice of French bread over the soup. Break pieces of bread, if necessary to fill in remaining spaces. Grate cheese over bread slices, covering them completely. ~ Broil soup in turbo broiler for about 5 minutes, or place bowls in the oven and bake for 8 to 10 minutes at 475°F, until cheese bubbles and turns golden brown. Remove from broiler or oven and serve .•

VEGETABLE-SAUSAGE STEW 6 to 8 Servings

3 tablespoons olive oil 1 medium onion, chopped 1/4 cup minced garlic 1 Kielbasa or Italian sausage,

sliced diagonally 1/2 inch thick 2 cups diced potatoes 1 cup chopped wax beans 6 cups beef stock OR water with

two broth cubes 1 cup chopped carrots

1 240-gram can whole or crushed tomatoes, with the juice

1/2 cup diced celery 1 432-gram can whole kernel

sweet com 1 tablespoon dried basil, OR 1/4 cup chopped fresh basil 2 tablespoons chopped parsley

Salt and pepper to taste Grated Parmesan cheese or any grated cheese

~ In a deep saucepan heat olive oil ove medium heat. Saute onion until almos tender. Stir in garlic and saute for 3 minutes ~ Add sliced sausages and fry 5 minutes. Spoon off sausages and set aside, leaving the onion and garlic in the saucepan. ~ Put the potatoes, wax beans and stock OR water and broth cubes in th same saucepan. When it starts to boil, lower heat and let simmer, covered, until potatoes are tender, around 10 minutes. ~ Stir in carrots, canned tomatoes with the juice and celery. Let simmer 10 minutes. ~ Add the com, basil and parsley and heat through. Season with salt and

pepper to taste. Serve with grated cheese on top.·

CHEESY SPOON BREAD 6 to 8 Servings

1 cup all-purpose flour 1/2 teaspoon baking powder 11/2 cups whole milk 1/4 cup grated Cheddar cheese 1 tablespoon minced green

onions 2 tablespoons butter 2 eggs, separated 1 tablespoon sugar

~ Preheat oven to 350°F. Grease a medium oven-proof casserole. Set aside. ~ In a large saucepan combine flour and baking powder. Pour in milk and heat to medium, stirring constantly until thoroughly blended. ~ When the mixture boils, lower heat. Add cheese and green onions. Continue cooking for 3 more minutes. Remove saucepan from heat and stir in butter. ~ Add the egg . yolks one at a time,

beating well after each addition. Set aside to cool. ~ With an electric mixer, beat egg whites until soft peaks form . Add sugar and continue beating until mixture forms stiff peaks. ~ Fold the cooled flour mixture into the stiffly beaten egg whites until just blended. Pour batter into greased casserole. ~ Bake in preheated oven for 30 to 35 minutes, or until golden brown on the edges. ~ Serve at onte with additional butter or margarine if desired. •

GARLIC PAN DE SAL 6 Servings

6 pieces pan de sal 1/2 cup olive oil 1 tablespoon minced garlic 1 tablespoon dried oregano

leaves

~ Preheat oven to 350°F. With a serrated knife, divide each pan de sal lengthwise in the middle. ~ In a small bowl, mix the oil, garlic and

oregano leaves. Brush this mixture on the cut side of the sliced pan de sal. ~ Arrange pan de salon lightly greased cookie sheets, cut side up, and bake in preheated oven for 5 to 10 minutes or until lightly browned.·

HOT HERBED LOAF Makes twelve 3/ 4-inch slices

1 loaf French bread 1/2 cup butter 1 tablespoon Italian seasoning 1 tablespoon calamansi juice 3 cloves garlic, crushed

~ Slice the French bread into 3/ 4-inch thick diagonal pieces. ~ In a saucepan, melt the butter. Stir in Italian seasoning, calamansi juice and garlic. Remove from heat. ~ Preheat oven to 425°F. Brush each bread slice generously with butter mixture and reshape the loaf. Brush any remaining butter over the top and sides. Wrap in aluminum foil. ~ Bake 10 minutes in preheated oven. Reduce oven temperature to 400°F. Open

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foil so the bread becomes brown and crisp. Bake 5 to 8 minutes more. Serve at once.-

PAN FRIED MUSSELS 4-6 Servings

2 dozens large mussels 6 cups water 1 egg, slightly beaten 1/4 cup milk 1/2 cup dried bread crumbs 1/2 cup Parmesan cheese 1/2 cup butter

> Clean mussels with a metal brush and rinse mussels to remove sand and dirt. Place in a deep casserole and pour in water. Heat over high heat, cook mussels just until shells open, about 5 to 6 minutes. > Remove mussels from casserole and cool. With a small knife, remove meat from the shells and set aside. Reserve the shells. (Discard unopened mussels.) > With a fork, beat together egg and milk in a bowl until well mixed. On waxed paper, combine bread crumbs and cheese. Dip mussels in egg mixture then dredge with the bread crumbcheese mixture. > Over medium heat, melt butter in frying pan. Pan fry the mussels, turning once, 2 to 3 minutes or until golden qrown on both sides. Drain on paper towels. > Place one pan fried mussel into each reserved shell. Arrange shells on a platter and serve immediately.-

KILAWING PUSIT (Recipe of Mayee C. Pulido) 6 Servings

1 kilo medium size fresh squid* (make sure squid is really fresh)

3-4 cups water for boiling 1 cup diced, firm tomatoes 1/2 cup finely chopped onions

' 112-1 siZing labuyo, very finely chopped

1/3 cup soy sauce 2 tablespoons fresh calamansi

juice i tablespoon sukang Iloko or cane

vinegar 1 tablespoon/sugar

>Wash and clean the squid, removing the membranes and ink sacs.

> Boil water in a casserole. Cook squid in boiling water until they turn white, about 1 minute. Immediately remove squid from the water with a slotted spoon. > Slice squid into rings. Discard the tentacles and heads if you do not wish to use them. > In a serving bowl, combine tomatoes, onions, sili, soy sauce, calamansi, vinegar and sugar. Stir to distribute the ingredients and dissolve the sugar. Add squid rings and gently stir the mixture. Serve.

*If the heads and tentacles are not included, increase amount of squid to 11/2 kilos.-

BUTTERED SPINACH 6 Servings

1/2 kilo spinach 1/4 cup butter 1 tablespoon minced garlic


> Wash and drain spinach leaves several times. Remove tough stems and wilted leaves. > Put spinach in a bowl and pour enough boiling water to cover. Let stand 1 minute . Drain well then plunge spinach leaves into a bowl of cold water. Let stand about 1 minute then drain well, squeezing out any excess water. Set aside. > In a deep pan, melt butter over medium heat. Stir-fry garlic until crisp brown. > Add drained spinach, stirring constantly until evenly coated with the melted butter. Season with salt and pepper before serving.-

KINILAW NA BANGUS 4 Servings

Restie Bachar describes himelf as a practical cook who can work with any ingredient he sees in the refrigerator. Here he shares a recipe for a family favorite -deboned milkfish cooked in vinegar.

3/4 kilo deboned bangus, chopped into squares (remove bones from bangus before chopping)

1 cup coconut vinegar, plus additional for pouring

4-5 cloves garlic, very, very finely chopped

1 teaspoon finely chopped ginger 1 medium onion, very, very finely

chopped 3-4 calamansi

1

Pinch of sugar Siling labuyo (optional) Finely ground black pepper medium onion, sliced into rings and soaked in ice water for 20 minutes

> Marinate bangus in coconut vinegar for 15 minutes. This will further remove smaller bones from the bangus that may have been left behind after initial deboning. > Strain the bangus and press with fork until fish is dry. Arrange fish on a plate and mix in garlic, ginger and the finely chopped onion. Squeeze calamansi on top of bangus and let stand for five minutes. > Pour additional coconut vinegar if desired. Add sugar and siling labuyo. Sprinkle with black pepper. Top with sliced onion rings.-

SHRIMP HUSH PUPPIES 6-8 Servings

Chef and restaurateur Nicky Camcam shared this favorite recipe in a feature article on fathers who cook.

1 kilo small shrimp 1 cup milk 2 eggs 2 tablespoons melted butter 1 cup flour 1 cup cornmeal 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon dried thyme 1/4 teaspoon baking powder

Pinch of cayenne pepper 1 teaspoon chopped garlic 1/2 cup chopped scallions 5 cups vegetable oil for frying

Lemon wedges (optional)

> Remove shells from shrimp, devein and chop the shrimp flesh coarsely. > In a deep bowl, whisk together milk, eggs and butter until well combined. Add the shrimp and remaining ingredients except oil. Whisk gently until evenly incorporated. > Cover bowl with plastic film and chill in refrigerator for at least 30 minutes. > When ready to cook heat oil in a wok or skillet, until hot but not smoking. > With a tablespoon, form shrimp mixture into dumplings and fry 2 to 3 pieces at a time in hot oil. Remove from pan and drain on paper towels. If desired, serve with lemon wedges on the side.-

OKOY 12 Servings

1 cup tagunton (small shrimp), trimmed but not peeled

1 egg 1 cup all-purpose flour 3 cups shredded squash 1 cup water 1/4 cup chopped onions 1/4 cup diced spring onions

Salt and pepper to taste Cooking oil for deep frying

~ In a bowl, combine tagunton, egg, flour and squash. Pour water and mix well with a wooden spoon. ~ Add chopped onions and spring onions. Season with salt and pepper. Continue mixing to blend well. ~ Shape the mixture into individual patties. ~ In a deep pan heat oil and gently slide the patties into pan. ~ Deep-fry for about 2 minutes or until crisp and brown. Drain patties on paper towels. Serve hot with a dipping sauce of vinegar and garlic .•

OCTOPUS SALAD 6-8 Servings

This appetizer was one of the dishes served during the Portuguese { ood Festival held a few years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw.

1-11/2 kilos octopus, washed and cleaned well

2 onions, chopped, divided Water for boiling Salt to taste

1/2 cup vinegar (preferably olive oil vinegar) Chopped parsley

~ In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender. ~ Drain octopus and slice into small pieces. Let cool. ~ Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer .•

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SEAFOODS IN WONTON CASE 6 Servings

1/4 cup butter, divided 1/4 cup green bell peppers, cut

lengthwise into thin strips 1/2 kilo crabmeat, steamed and

flaked 1/4 kilo shrimp, shelled 1 tablespoon chopped parsley 36 pieces wonton wrappers 1/4 cup Parmesan cheese 1/4 cup mayonnaise 1 tablespoon lemon juice

Parsley sprigs or garnish

~ Preheat oven to 350°F. Lightly grease muffin pans. In a large frying pan melt 2 tablespoons of the butter. Add green pepper strips and cook until softened. ~ Stir in crabmeat and shrimp and cook until shrimp turn pink. Do not overcook. Remove from heat and stir in parsley until thoroughly mixed. Set aside. ~ Brush lightly one side of each wanton wrapper with remaining butter until just

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before edges of wrappers. Sprinkle with a little Parmesan cheese. ~ Arrange a second layer of wanton wrapper at a right angle to create a star shape. Brush again with butter and sprinkle with Parmesan cheese. Put another sheet of wanton wrapper but don't brush with butter. ~ Arrange into greased muffin pans, keeping edges pointing up to form a flatbottomed tulip shape. ~ Bake until crisp and golden, about 10 minutes. Transfer to a wire rack to cool slightly. ~ Divide shrimp mixture evenly among cases and top with remaining cheese. Set aside. ~ In a bowl, mix mayonnaise with lemon juice and drizzle a little over each wanton case. Garnish with parsley sprigs before serving .•

RAINBOW STUFFED CRABS 6 Servings

Crabs are perishable and spoil easily so keep them stored in the refrigerator during waiting time of preparation. Make sure you buy the crabs live in the market.

6 medium crabs, cooked 1/2 cup mayonnaise

Salt and pepper to taste 2 hard-cooked eggs 1/4 cup finely chopped parsley

Paprika

~ Carefully remove the meat from the cooked crabs. If not mixing immediately chill crab meat to maintain freshness. Wash the empty crab shells and dry them well. ~ In a bowl, combine mayonnaise and crabmeat. Toss lightly and season with salt and pepper. Stuff this prepared filling into the crab shells and return to refrigerator to chill. Separate the whites and the yolks of the hard-cooked eggs. Chop into fine pieces. ~ Arrange whites and yolks and the parsley side by side on top of the stuffed crab shells. Serve with buttered bread or rice .•

CHINESE STEAMED EGG 6 Servings

This savory custard recipe of Mrs. Conchita Go, mother of FOOD contributor Rachel Go, was handed down to her by her mother. She then passed it on to Rachel, who

shared it with readers in the May 2002 issue of FOOD. It's a bit tricky to do, but well worth the effort. The secret to preparing this dish successfully is to use low heat during the steaming process.

1/4 cup com oil, divided 3 shallots, sliced into rings 2 shallots, chopped 1/2 cup ground pork or chicken

Salt and pepper to taste 5 dried Chinese mushrooms,

soaked in hot water until soft, drained and sliced thinly

2 tablespoons soy sauce 6 medium eggs 1 cup milk 1/2 cup water 1 teaspoon sugar

Scallions (optional)

~ In a wok, heat 2 tablespoons of the com oil. Saute the shallots rings until golden. Remove from heat and drain on paper towels. Set aside for garnish. ~ Add remaining oil to the wok and saute the chopped shallots. Season ground pork or chicken with salt and

-~pper and stir into wok. Add - hrooms and soy sauce. Saute until -ea t and mushrooms are cooked. -anove from heat and set aside. ~ In a bowl, beat eggs with milk and

ater. Season to taste. Add sugar, mix ell. Divide among 6 individual heat

:-:oofbowls. Add half of the cooked meat the egg mixture. Place bowls in a amer and steam for 30 minutes over

- edium-Iow heat. ,. To check if cooked, insert toothpick .: 0 steamed egg. Toothpick should :'me out clean. If not, steam for , other 5 minutes.

Garnish top of steamed egg custard with --e remaining meat and mushrooms. ~-ange scallions on top to garnish.·

RIED ZUCCHINI COINS AND GGPLANT SLICES

- to 8 Servings Being of Greek-Filipino parentage, Geni

?:inakis knows good cookingfrom both sides -: the globe. When she opened Mati, her :;reek restaurant in Rockwell Power Plant -.fall a few years ago, she shared this recipe ~ a delicious appetizer.

5 medium zucchini 3-4 eggplants (use elongated ones)

Salt and pepper 1/4 cup water 1 cup flour for dusting

Vegetable oil for frying

> Slice zucchini into 1/ 6-inch coins. Cut eggplants in half vertically and slice horizontally. Season with salt and pepper and set aside for one hour. > Sprinkle zucchini and eggplant slices with water. Dust generously with flour. Let rest for 5 minutes. > In a deep pan heat vegetable oil. Sprinkle dusted vegetables again with water and dust with more flour. (The second dusting is optional if extra crispness is desired.). > Fry in hot oil until edges are golden brown. Remove from pan and let rest on paper towels for 1 minute. Serve hot with tzatsiki.

Tzatsiki Makes 2 cups (1/4 cup per serving)

Tzatsiki is a widely used dip for appetizers or side dishes. Its flavors are especially

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enhanced when served with the mild taste of crisp vegetables, such as the fried zucchini and eggplants in recipe above. In Greece, these bite-size vegetables and dip are often served with ouzo or cold beer.

1 cucumber 1 cup thick Greek yoghurt* 2 tablespoons extra virgin olive

oil, plus additional for garnish 1 tablespoon red wine vinegar 4 cloves garlic, peeled and pressed 1 teaspoon finely chopped fresh

dill** Sea salt Freshly ground black pepper Fresh whole dill Kalamata olives

> Peel, deseed and coarsely grate the cucumber. Set aside on paper towels to absorb excess moisture. > Stir yoghurt until smooth and creamy. While stirring, gradually mix in the olive oil and vinegar. > Crush the garlic cloves in a garlic press then add into the yoghurt mixture. Stir in cucumber and dill and season to taste

4D FOOD SPECIAL RECIPE COLLECTION

with salt and pepper. Garnish with a dash of extra-virgin olive oil, fresh whole dill leaves and a few kalamata olives. Note: Tzatsiki can keep for a few days when refrigerated. However, the flavor of the garlic gets increasingly stronger by the day. * If not available, substitute with regular yoghurt, strained in cheesecloth for 2 to 3 hours, in the refrigerator **If not available, use fresh mint-

CRAB CAKES Makes 8 patties

4

1/4 1/2 1/2 1/4 3 1/2 1/4 2 1/3 1/4

cups cooked and flaked crab meat cup flour cup bread crumbs cup chopped parsley cup chopped onions tablespoons mayonnaise teaspoon salt teaspoon nutmeg eggs cup cooking oil for frying cup butter or margarine

For sour cream dip: 1 1

cup sour cream clove garlic

1 teaspoon finely chopped onion 2 tablespoons grated Cheddar or

Parmesan cheese Lemon slices for garnish

Make the crab cakes: ~ In a bowl mix crab meat, flour, bread crumbs, parsle)~ onions, mayonnaise, salt, nutmeg and eggs. Chill 10 minutes in freezer for easier handling. ~ Divide crab mixture into 8 equal portions. Shape into round 1/2/1 thick patties. ~ Heat oil in a skillet. Add butter or margarine . Fry crab patties over medium heat, turning them with pancake turner when undersides turn golden. Continue frying until other side turns light brown. Drain on paper towels and keep warm in an oven. Serve with sour cream dip and lemon slices. Prepare the sour cream dip: ~ In a small bowl combine all ingredients except lemon and mix well. Pour into a small serving bowl and serve with crab cakes. Garnish with lemon slices.-

MINI COCKTAIL KABOBS WITH HONEY MAPLE DRESSING 8 Servings

When preparing this dish, cut the apples last so they don't turn brown before they are served. Or, soak them in water with a squeeze of lemon.

For the honey maple dressing: 11/2 cups light cream or yoghurt

(plain) 112 tablespoon mustard 3-4 tablespoons maple syrup 2-3 tablespoons honey

Pinch of salt

For the fruit kabob: 4 oranges, peeled and flesh cut

into wedges 1/2 large pineapple or 1 small

pineapple, peeled and cut into large cubes

4 pears, cored and diced 4 apples, peeled, cored and cut

into large cubes 16-20 small skewers or long toothpicks

~ In a bowl, combine all the ingredients for the honey maple dressing and chill 1-2 hours. ~ Thread the fruits on the skewers or long toothpicks, alternating oranges and

pineapples in between apples and pears MANGO KANI SALAD if desired. Serve fruit kabobs with the 6 Servings honey maple dressing.

GARLICKY BAKED POTATOES 12 pieces processed crabsticks

(kani) 6 Servings 1 medium head iceberg lettuce,

tom into bite-sized pieces small cucumber, halved lengthwise, seeded and sliced thinly crosswise

1 kilo small potatoes (15-18 pieces) 1 Water for boiling

1 cup cream cheese, softened 1 clove garlic, finely minced 3/4 cup Japanese mayonnaise

(available in supermarkets or 114 cup bread crumbs 1/4 cup cooked and crumbled

bacon

> Scrub potatoes well in running water. Boil in enough water to cover for about 20 minutes, or until tender but still firm. Drain and let cool. > In a small mixing bowl, whip cream cheese and garlic together until well combined. > Preheat oven to 350°F. Slice potatoes in half and place in oven-proof dish. Spread the cream cheese-garlic mix on top. Sprinkle with bread crumbs and bacon and bake 10 to 15 minutes or until bread crumbs tum golden.

Japanese food shops) Salt to taste

3 pieces dried nori seaweed, cut into thin strips

1 tablespoon toniko (orange fish roe)

> Cut kani into quarters lengthwise. > Arrange lettuce and cucumber in a bowL Put crabsticks on top. > Mix mayonnaise and salt. Put swirls of this dressing onto lettuce-cucumberkani mixture. > Arrange strips of'nori on top of whole salad. Sprinkle with toniko. Chill and serve cold.-

SPECIAL RECIPE COLLECTION FUUD .u

ROASTED NUTS WITH ROSEMARY Makes 3 to 4 lO-oz jars

1/4 1

112 4

cup unsalted butter teaspoon salt Pinch cayenne Pinch nutmeg Pinch paprika Pinch sugar teaspoon dried rosemary cups mixed nuts of choice (pecan, almonds, walnuts, cashews, etc) Fresh rosemary leaves

> Preheat oven to 350°F. In a pan melt butter. Add salt, cayenne, nutmeg, paprika, sugar and rosemary. Mix with spoon until fragrant. Remove from heat. > Place nuts in a bowl and toss well with the butter mixture. Line jellyroll pan with baking paper. > Arrange nuts in one layer on baking paper. Roast in preheated oven for 10 minutes. Serve immediately or cool then pack nuts in jars. > Garnish with fresh rosemary leaves.-

CI) FOOD SPECIAL RECIPE COLLECTION

VEGETABLE TERRINE 12 Servings

A terrine is an attractive dish to serve on the table. But it can be quite a challenge to make. Follow these steps carefully and you just may be able to make your first terrine.

Butter 1/2 cup olive oil 1 medium eggplant, sliced

lengthwise 1 medium zucchini, sliced

lengthwise 1 cup soup stock, OR dissolve 1

chicken or beef cube in 1 cup hot water

1 tablespoon + 1 teaspoon unflavored gelatin

1 tablespoon coarse salt 1 teaspoon freshly ground black

pepper 2 red bell peppers, roasted then

peeled and sliced into I-inch wide strips

12 fresh basil leaves 2 green bell peppers, roasted then

peeled and sliced into I-inch wide strips

, ~ Brush a rectangular terrine mold generously with butter. Line terrine mold with plastic wrap, leaving an overhang of three inches of plastic wrap on all sides (the plastic wrap should extend over the sides of the terrine mold about three inches). ~ In a skillet, heat olive oil. Fry eggplant and zucchini slices in hot oil until soft, about 2 to 3 minutes. Remove from heat and drain on paper towels. Set aside. ~ Pour the soup stock into a medium saucepan and sprinkle gelatin on top. Let stand for five minutes to soften gelatin. Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat and pour into a glass bowl. Season with salt and pepper. ~ Dip the eggplant slices into the soup stock . Set aside two slices of the eggplants. ~ Arrange the rest of the eggplant slices in the prepared terrine mold crosswise, slightly overlapping so that the ends of the eggplant hang over the sides of the terrine mold. ~ Arrange the two reserved eggplant

.. ~ ..

From left: Tanguingue and Potato Terrine, Vegetable Terrine, Cheese and Mushroom Terrine

slices lengthwise on both ends of the mold, letting them hang on both ends of the mold about 1/2 inch. ~ Dip the strips of red bell peppers into the soup stock. Layer them lengthwise over the eggplant slices. ~ Do the same for the fried zucchini, basil leaves and green bell pepper strips. ~ Pour the remaining soup stock into the mold. Fold the overhanging eggplants onto the top of the terrine, pressing down gently so they don't stick out. ~ Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as piece of plywood or a heavy dish, on top of the mold to compress the terrine. Chill in the refrigerator at least 24 hours to let terrine set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise about half an inch

thick. •

CHEESE AND MUSHROOM TERRINE 12 Servings

24 medium fresh shiitake mushrooms

1 tablespoon coarse salt 1 teaspoon freshly ground

pepper 114 cup olive oil, divided 4 large leeks with long stems 4 cups water for blanching 1 tablespoon salt 1 cup green peas 1 225-gram bar cream cheese 1 250-gram pack (1 cup) all-

purpose cream or heavy cream 1 tablespoon unflavored gelatin,

dissolved in: 114 cup warm water

~ Preheat oven to 400°F. Line terrine m old with plastic wrap, leaving an overhang of three inches of plastic wrap on all sides (the plastic wrap should extend over the sides of the terrine mold about three inches.) » Toss the mushrooms with salt, ;-epper and two tablespoons of the

live oil. Arrange on a baking sheet and . ak e in preheated oven 10 to 15 ;:nin utes or until golden brown. Remove mushrooms from heat and -001 on a cooling rack. » Cut off the white parts of the leeks and

coarsely. Reserve the green parts. ». 1 a skillet, heat the remaining olive

-= Cook the chopped white parts of eeks over low heat until soft but

- :'rown, stirring occasionally, about -:'-1tes. Transfer leeks to a bowl and

=. 1. - 3. medium pot bring the 4 cups -- and 1 tablespoon salt to a boil.

'-'" the green peas into the water - _ for about 1 minute. With a - 5?Oon, spoon out the peas. Do - ~.; out the water in the pot. :..-e peas in cold water.

::-ot of water to a boil and add =::eens. Let cook until leaves are -:...:ed, 1 to 2 minutes. Drain and '.i water. Set aside.

_ ~ electric mixer, combine the -::: and all-purpose or heavy ~-- m dissolved gelatin and

=: u;TIC mixer until smooth. =-d . -hite parts of the leeks, - sal and stir until leeks are

- "':--1' uted and mixture is

~ Meanwhile arrange the wilted leek greens in the prepared terrine mold crosswise. Let the greens overlap and hang over the sides of the terrine mold. ~ Spread a layer of the cream cheese mixture on the bottom of the mold. ~ Arrange a layer of green peas over the cream cheese mixture. ~ Spread another layer of cream cheese. Arrange a layer of mushrooms over the cream cheese. ~ Repeat layer of cream cheese and green peas. Top with a layer of cream cheese. ~ Fold the overhanging leek green over the top layer of cream cheese. Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as piece of plywood or a heavy dish on top of the mold to compress the terrine. ~ Chill in the refrigerator at least 24 hours to set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto the platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise, about half an inch thick. Serve with vegetables, bread or as a first course. Note: Terrine may be made two days ahead. Keep tightly wrapped and chilled until ready to serve.

TANGUINGUE AND POTATO TERRINE 12 Servings

2 medium potatoes 2 medium carrots 8 cups water 1 tablespoon salt 2 bunches spinach, stems

removed 3/4 cup vegetable stock or water 1 teaspoon grated lemon zest 1 tablespoon unflavored gelatin,

dissolved in 1/4 cup water 1 tablespoon lemon or calamansi

juice Salt and pepper for seasoning

1 tablespoon chopped spring onions

1 tablespoon olive oil 1/4 kilo smoked tanguingue, cut

lengthwise

~ Prepare the terrine mold by lining

SPECIAL RECIPE COLLECTION FOOD 6J

with plastic or cling wrap as in procedure above. ~ Peel and slice the potatoes into matchstick sizes. Immerse in a bowl of cold water. Repeat procedure with the carrots. ~ In a large saucepan, bring water and the one tablespoon salt to a boil. Cook potatoes in water until tender, 3 to 4 minutes. With a slotted spoon, remove the potatoes and rinse in cold water. Drain on paper towels and set aside. ~ Repeat procedure with the carrots and spinach leaves (for spinqch leaves, cook only 10 to 15 seconds). ~ In a small saucepan, combine vegetable stock and lemon zest and simmer for 1 minute. Remove from heat. ~ Pour in dissolved gelatin. Add the lemon or calamansi juice. Season with salt and pepper. ~ In a bowl, combine 1/4 cup of the vegetable stock mixture with the spring onions, potatoes and carrots. ~ Dip the spinach leaves into the remaining vegetable stock mixture. Arrange the leaves on the bottom and sides of the terrine mold, letting the leaves overlap slightly and overhang about 1 inch on all sides of the mold. ~ Spoon in the potato mixture. Arrange the smoked tanguingue along the length of the mold. Spoon the remaining potato mixture over tanguingue. ~ Pour any remaining vegetable stock into the entire filling on the terrine mold. ~ Fold the overhanging spinach leaves over the filling . Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as a piece of plywood, or a heavy dish on top of the mold to compress the terrine. ~ Chill in the refrigerator at least 24 hours to let the terrine set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto the platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise, about half an inch thick. Serve with vegetables, bread, or as a first course .•

G> FOOD SPECIAL RECIPE COLLECTION

..

Fileto a la Gino's

Main Courses, Sauces and Side Dishes

Beef

FILETO A LA GINO'S 2 Servings

YOllng che/Gillo Col/min of Cafe Y snbel makes Oris luscious concoetioll a/bee/willi goose liver: TIle wild mushrooms mid truffles make tll is 11 very special dis/I.

250 grams rib eye steak 1/2 teaspoon deli must.ud 1 teaspoon olive o il

Pinch rosemary Pinch thyme Black pepper to taste Salt to taste

2 slices goose liver Flour

2 tabl espoons cooking oi l Wild Mushroom Ocmiglace: V2 cup demiglace (1 teaspoon

bralensauce· + 1/2 cup water) 2 tablespoons bone marrow (from

raw beef shank) 2 tablespoons chopped wild

mushrooms Truffle shavings, optional

1 tablespoon grappa .... Sa lt and pepper

,. Mannate beef in m usta rd, o live oil, rosemary, thyme and black pepper. Just before gril ling season with sa lt. Grill steak to desired done ness. Set aside. ,. Season goose liver w ith sa lt and pepper. Dredge lightly in £lour. Heat oil and pan-fry slices of goose liver. ,. Heat demiglace, add bone marrow, wild mush rooms and truffl e shavings. Let simmer for five minutes. Add grappe <llld season with salt and pepper. To Serve: ,. A rrange steaks on two p lates . Pla ce goose live r and w ild mushroom demiglace on top. Add your choice of vegetables and starch (mashed potatoes, rice or pasta). -

• Bratensauce is available in specialty delic.1tcssens such as 5.:mtis. n C rappa is an alcoholic spirit disti !1LxI from the fermenn.xI rcmainsofgrapcs that have been pressed for winemaking,

BEEF LA OYA 6 Scrvings

Cookbook Illithor Lydia Cnstillo re/llk'S tlmt ruirCl/t'iI.'rimrkers from her frrmi/y fonll tnlJl/d go to IItT old Irome;1I 8hi/lII, Lilguwr ter clerlll tire wells, Ilu,'Y would be sc.'rtltY/ll1is dish nmidsl slapl! shollts alit/ lire SllUlIg vigorolls :;om rd of tire wnler being emplied from 111i: m~lI. Tllis rolli/51 II1mt dish is /ril ly t~ry sntisfyillg. (Ri.'Cipe is froll1 Lydia's rookbook In My Basket, puulished 11)/ Bookll1m*.}

11/2 kilos beef marrow (with meat and bones)

2 stems leeks, cut3 inches long 1 onion, quartered 2 stalks celery, cut 3 inches long 11/2 teaspoons salt 1/2 teaspoon peppercorns

Water for boi ling 1 tablespoon annatto seeds 3 tablespoons water 6 5(1/)(1 bananas 6 sweet potatoes 5 cloves crus hed garlic 2 tablespoons brown sugar

Vinegar Cabbage (optional)

,. In a pot, put beef, leeks, onion, celery, sa lt and peppercorns. Add enough water to cover and bri ng to a boi l. Reduce heat to simmer. ,. Soa k annatto seed s in t he 3 tablespoons wate r fo r a few minutes. Strai n then add the. liq uid to the simmering beef. ,.. When beef is almost tend e r, add bananas and sweet pota toes and cook until bananas and sweet potatoes are

SPECIAL RECIPE COu.ECTlON FOOD UJ

tender. Remove fro m pot, peel potatoes and bananas and pound together u ntil smooth. ,. Blend crushed garlic, sugar, vinegar and a li ttle beef broth into banana-potato mixture. Serve 0 11 the side. ,.. Let beef tenderize completely before removi ng from hea t. Optiona l: Add cabbage to beef when beef is tender. Hea l through just un til cabbage is tender crisp. Serve hoi with potatobanana mixture. -

WEEKEND AOOBO 6-8 Servings

Achuele gives nil awdi=illg orlllige c%r to the sallce of Ihis Balmlgas sletn a SUI/day flll ,'Ol'ile ;11 lire Tagaylay tlacatioll h01I11': of FOOD wriler Catheril1e Chull.

1 tablespoon vegel"able oil 2 tablespoons ae/mete seeds 5 cloves garlic, minced 1 kilo stew ing beef 1/4 ki lo beef liver 114 cup vinegar 2 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon ground peppercorn 2 cups water

,. In a wok heat vegetable oil. Put in lICi1l1elt' seeds and press to extract colo r then remove from oil quickly and discard seeds. Saute garlic in same oil until brown. ,. Combine remaining ingred.iCllts except water and add to the sautL'Cd garlic. ,. Blend in water and simmer, stirring occasiomllly until beef is tender, abou l 50 minutes. Serve wi th rice. -

CHINESE ADOBOI CHINESE BEEF STEW 6-8 Servings

The use of star anise mId of other oriell/a/ illgredients makes this a jlnrJ()rjul, thick stetl'.

I

E1) FOOD SPECIAL RECIPE COli.EcnON

Roast Sluffed Tenderloin

1 ]/4

1 ]/4

1

6 3 2 1/4

kilo beef br isket, cut for stew cup soy sauce tablespoon brown sugar teaspoon ground pepper tablespoon soya bean oil cloves garlic, minced cups water star anise kilo sea cucumb er, cut into ooe- inch strips (may s ubstitute or add black mushrooms, or tenderized beef tendon or veggies like radish and carrots) Leeks Roasted sesame seeds for garnishing (optional)

» Marinate beefbrisket in soy sauce, sugar and pepper for about 15 minutes. » Ina casserole heat soya bean oil and saute garlic. Add marinated beef and cook over high heat to seal flavor. » Stirin water and cover casserole. Simmer until beef is almost tender. » Add anise and sea cucumber and simmer for another 15 to 20 minutes. » Transfer to a serving dish. Garnish with

fresh leeks and roasted sesame seeds. Serve ho t.-

ROAST STUFFED TENDERLOIN 2-3 Servings

Th is winl1ing recipe co mes fr oll1 Eduardo MaddeJa, who prepared it for the 2000 Piuoy Nouvelle Cllisilw's Battle of tile Champs competition. If wall fo r Cllef Ed l/llrdo the cookJest's silver ClIp aud a hmJdsome cash nwnrd.

500 grams beef tenderloin 2 tablespoons butter 5 cloves garlic 1 white onion diced 2 sayotc, cut into cubes 2 large carrots, cut into cubes 300 grams spring onions,

cut into 4-inch strips Salt and pepper

2-3 tablespoons cooking oil

For the Sauce: Beef tenderloin drippings

2 V2 cups water Sauteed vegetables (see above)

2 tablespoons soy sauce

2 tablespoons cornstarch dissolved in 1/4 cup water

» Preheat oven to 375°F. Clean bee f tenderloin and slit it lengthwise. Heat butter and saute garlic, onion, sayote and carrots until half-cooked. Stir in spring onions and heat about 1 minute then remove from heat. Season with saJt and pepper. To assemble: » Stu£f3/40fthevegetables into the tenderloin. Reserve remaining vegetables for the sallce. RoU and tie tenderloin with kitchen string. Season with salt and pepper. » Heat cooking oil in a large pan and sear te nderloin on all sides. Arrange in a roasting pan. Roast in preheated oven for about 10 minutes. Remove from oven and reserve pan drippings. To make the sa uce: » Mix roast beef drippings with wflte r flnd boil with reserved vegetables.Seflson with soy sauce <md thicken with comstarch dissolv~i in water. Blend until smooth (lnd of sauce consis tency. Serve with pumpkin ilnd potato pancakt'S.·

Pumpkin and Potato Pancakes 2-3 Servings

3 potatoes 400 grams pumpkin squash or

kalabasll 1 egg

Salt and pepper 10 taste Butter

» Peel and shred the potatoes and pumpkin; mix well with egg. Season with salt and pepper. Set aside. Heat a mcdiwn skillet and me lt the butter. Add the vegetables and press on the pan so they adhere together. Let cook lU1til lightly browned. To serve: » Put pumpkin and potato pancake on the center of a p late. Cut tenderloin and arrange on top of the pumpkin potflto cake. Spoon sauce on the side.Add vegetables such as carrots if desired . •

CORNED BEEF CASSEROLE 6-8 Servings

Recipe tester and FOOD writer Tilla Concepcion-D/nz makes this deliciolls IIlnmrolii casserole with canned corned beef The mushroom sauce and creamy cheese topping make it a rich, satisfyillg IUllch, dinner, or merienda.

3 cups uncooked elbow macaroni 3 tablespoons oil 4 cloves garlic, minced 3/4 cup chopped onions 1 425-gram can button

mushrooms, drained and sliced 2 ] 7S-gram cans corned beef ] 290-gram can condensed cream

of mushroom soup 1/2 cup water 112 teaspoon salt 114 teaspoon pepper 112 cup a ll-purpose cream 1 22S-gram bar quick melting

cheese, grated

)0 Cook macaroni according to package di rections. Meanwhile in a medium size wok, heat oil and brown garlic lightly. Add onions and cook until transparent. Add mushrooms and sau te fo r 1 to 2 minutes. )0 Add corned beef, stirring to separate the chunks, When liquid from the comL>d beef comes out, pour in mushroom soup ,md water. Season w ith salt and pepper. Simmer for about 5 minutes, )0 D ra in th e coo ked ma c<Hon i. Stir maC,Ii'OIU into corned beef m.ixtu re ,md mix until throughly COil ted. Tr<lnsfer to n c<lsscrole d ish. )0 Fo r the toppin g, p lace cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir, Repeat fo r another 30 seconds, stirring every IS seconds until cheese melts and mixture is smooth . Pour over macaroni and serve, -

GUILT-FREE WORKING MOM'SSTEW 6-8 Servi ngs

The meat simmers deliciously ill /I slow cooker for eig/rt liours, lem1ing tile busy 1110111

with lIIore tillle to do Iter chores.

200 grams bacon, cut into 2-inch strips

4 cloves gariic, minced 1 kilo stewing beef ] tablespoon paprika 2 bay leaves 1 teaspoon caraway seeds 112 teaspoon salt 1 teaspoon hot chili sauce 11/2 cups beef broth OR water

)0 Cook bacon in a large sauce pan. Remov e bacon from sau cepan and reserve some of the bacon oil. )0 Saute the minced garlic in the reserved

bacon o il and add the beef. )0 Brown the beef then add the fried b acon, pa p rika, bay leaves a nd ca raw ay seeds . Season with sa lt and ho t chili sauce. )0 Transfer the mixture to a slow cooker. Add wate r o r bro th. Sct timer of slow cooker and tum a ll. Let cook 8 hours or un ti l beef is tender. Serve w ith baked potatoes or rice.

GARLICKY MEATBALLS WITH MUSHROOM SAUCE

VV/1 C/l sllaping tile meatbal/s, mois tell limrds witli cold Willer to pn.'v.ml tile beeffrom stickillg. 6 Servings

1/2 kilo ground beef

1 'gg 114 cnp chopped onions

Salt and pepper to taste 114 cup small garlic cloves, peeled 112 cup dry bread crumbs 1 tablespoon paprika 1/2 teaspoon salt 112 teaspoon ground cayenne

pepper

SPECIAL RECIPE COlliCTION t-'UUU UJ '

1 teaspoon oregano powder 1 teaspoon dried thyme

Cooking oil for deep-frying 1 cup cream of mushroom soup 1 cup mil k 1/2 cup sliced button mushrooms

)0 In a mixing bowl, combine beef, egg and onions. Mix well and season with salt and pepper. With tablespoon as measuring guide, shape lx.'Cf mixture into individual meatb.""ills. )0 Insert a dove of garlic into center of eadl meatball and pindl to close. Set aside. )0 Preheat oven to35O"F, lna shallow plate, mix bread crumbs, p<lprib, salt, pepper, oregano and thyme. Coat meatballs in this mixture. )0 In a large skillet, heat cooking oil Brown the meatb.1lls on aU sides, 4 to 5 minutes. With a slotted spoon transfer meatballs to a baking dish. )0 In a bowl combine mushroom soup and milk. Pour mixture over meatballs. Top with sliced mushrooms and bake for 30 minutes in the preheated oven. )0 Serve hot w ith buttered potatoes and parsley -

Q FOOD SPECIAL RECIPE COllECTION

BASIL SIRLOIN ROLL 6 to 8 Servings

The basil leaves add a pleasing aroma to the sirloill rolls.

1 kilo sirloin, trimmed and sliced thinly into 4" x 6" pieces Salt and pepper to taste

3-4 tablespoons calamallsi juice Vz cup chopped fresh basil leaves 1/2 cup grated Parmesan cheese 114 cup olive oil 2 tablespoons chopped garlic

Com oil for frying

» Season sirloin slices with salt and pepper. Marinate in enlamallsi ju ice for a few hours or overnight. (Keep in refrigerator so they don't spoil.) .. Tn a bowl, combine basil leaves, chl.."Csc, olive oil and garlic. Mix well and rub 1 teaspoon of this mixture on each sirloin. Reserve remaining basil sauce. )- Roll sirloin slices as in a jelly ro ll and fasten with toothpicks. )- When ready to cook, preheat oven to 3SO"F. Hetlt corn oil in a shallow frying pan and brown the rolled sirloin over medium hea t. )0 Arrange the rolled sirloin slices in a baking dish and pour the reserved basil sauce. Bake in preheated oven for 5 to 10 minutes or until sirloin is fork tender and just cooked through. Do not over bake as the meat willlx!come tough. )0 If desired, serve with buttered green beans and mashed potatoes. -

Pork

SIMPLE SISIG WITH A CRUNCH 8-10 Servings

While pork ears alld jowls are used ill the traditional Palllpango recipe, this Olle made with pork belly is just as delectable in taste and texture, .mId more acceptable to the squeamish.

1 kilo sliced pork belly (lielllpo)

8 cups water 2 tablespoons salt 1 cup mayonnaise 3 teaspoons liquid seasoning 3 tablespoons ca lamallsi juice 1/2 teaspoon salt 3/4 teaspoon black pepper 1 ]j2 cups chopped onions 1 fresh chili, chopped (optional)

Com or canola oil for deep hying Chopped onion for garnish

)0 Boil pork in water and saJt until tender but skin is still firm. Drain. )0 Grill cooked pork over hot charcoal until light brown and skinpops slightly.

)0 Chop pork into small pieces. Refrigerate unti l thoroughly chilled. Make sa u ce: )0 In a sma ll pan, combine mayonnClise w ith liquid seasoning, cnlamansi juice, salt, pepper, onions and chili. Heat mixru rc, stirring occasionally, until onions are limp and mixture rums slightly transparent. Set aside. )0 In a wok heat oil. Over medium heat, deep-fry chilled pork pieces until skin pops, much like chicharon . Transfer immediately to a hot iron plate or tray. ). Coat pork pieces in sauce. Garnish with chopped onion. Serve immediately. Sisig should be crun chy when eaten. -

ROAST PORK LOIN WITH MANGO PINEAPPLE SAUCE 12 Servings

Chefconsllitant fundy Gueco updated a family recipe and came lip with this juicy roast. The tart sweetness of the fruit marinade makes if a very tasty dish.

For the marinade and pork loin: 2 cups mango puree

2 cups p ineapple juice 112 cup liquid seasoning 112 cup chopped garlic 1 teaspoon coarsely ground black

pepper 2-21/2 kilos whole pork loin, trussed

Salt to taste 114 cup cooking oil

For the saucc: 2 tablespoons butter 2 tablespoons flour 1 cup pineapple juice 1 cup mango puree

Reserved mari.nade Sa lt and pepper to taste

1 tablespoon honey

Fo r the <lccomp.miments: 2 tablespoons cooking oil 6 pineapple slices 3 mangoes, seeded and sliced 1 cup aU-purpose cream 3 tablespoons bulter 1/2 teaspoon nutmeg 2 kilos sweet potatoes, peeled,

diced and boiled until tender Salt and pepper to tas te

Fo r the garnish (optionill): Prunes Raisins Garlic chips

hint of color (this is called a blond roux). ,.. Add the pineapple juice, mango puree and reserved marinade. Sinuner until it reaches il sauce consistency and coats back of spoon, about 10 to 15 minutes from the time it starts to boil. ,.. Season with Sillt and pepper. Blend in honey to add shine. . Prepare the accompaniments: ,.. In a S<lute pan.. heat cooking oil to high. Sear the pineapple and mango slices in hot oil. Remove from hettt .:md sct ilside. ,.. In a saucepan, heat cream ilnd butter, s ti rri ng until well blended. Blend in nutmeg. r.OUT over sweet potato slices. Mash the potatoes unti l smooth. Season to taste with salt and pepper. Set aside. To assemble: ,.. Slice pork loin and arrange on a serving platter. POll r mango pineapple sauce in a s..1ucebOill. ,.. Arrange mashl-'d potatoes, mango and pineapp le slices around pork loin. Garnish w ith prunes, raisins and garlic chips if desired . •

PORK PARMIGIANA 6 Servings

Melted M()7..:znn.11fl fllld PnnllCSIIlr ch~'I.'SeS

top the slices of bn'fldtyi /X'rk ill t/ris n>eipe by FOOD recipe tester mId writer Vicky Ferrer.

For the marinara sallce: . 3 tablespoons o li ve oil 4 garlic cloves

Prepare the marinade and pork loin: '" 1 medium onion, chopped In a bowl, combine m ango p uree, pineapple juice, liquid seasoning, garlic and pepper. Let stand a few minutes. ,.. Pour marinade into a deep container. Arrange porkAoin in marinflde, making s ure it is com ple te ly co vered in marinade. Season with salt to taste. Kl'CP overnight in refrigerator. ,.. When ready to cook, preheat oven to 375"F. Drain the pork loin and reserve the marinade for usc in the sauce.

1 1 1

2

11/4

6-ounce ca n tomato pas te 16-0unce c.m tomatoes, undrained tablespoon sugar teaspoons fres h bas il leaves, snipped or chopped teaspoons salt

For the pork: 2 cups marin a ra sauce (recipe below) 1 3/4 1/8

cup bread crumbs teaspoon salt teaspoon pepper

,.. Sear the pork loi n by roasting over high heat in a turbo broiler or convectio n oven for 10 to 15 minutes. OR: Heat o il 2 in a large saute pan a nd brown the 6

egg' pork cutlets, cut to ll.t.inch thick slices surface of pork loin.

)- Remove pork loin from heat and arrange in a roasting pan. Roast in the 3 preheated oven for 1 to 1 1/2 hours or until slightly pink in the center.

3

6 1/4

tablespoons olive oil tablespoons butter or margarine slices Mozzarella cheese cup grated Pannesan cheese

,.. Remove pork loin from oven and allow to rest 20 minutes. Meanwhile make the sauce and the aa:ompaniments. Make the sauce: ,.. In a s<l ucepot, heat the butter. Blend in flour and cook until it becomes a sandy texture with just a

Pre pare the marina ra sauce: ,..In a saucepan, heat oil over medium heat. Saute garlic and onion until tender, about 5 minutes. ,.. Stir in tomato paste and saute with the

SPECIAl RECIPE CQU£CT1QN FOOD ED garlic and onion. Add tomatoes and their liquid, sugar, basil and salt. Simmerover low heat, covered. Stir occasionally. Cook 20 minutes or until thickened. ,.. Cook the pork: On a plate, mix bread cru mbs, salt and pepper. Beat eggs lightly in a shallow bowl. Dip each pork cutlet in beaten eggs, then bread crumbs. Repeat proa.'SS to coat h .... ice. ,.. In a skillet, over medium heat, fry each pork cutlet in hot olive oil and butter until brown on both sides, about 5 minutes each s id e. ,.. Arrange fried cutlets in a skillet and spoon marinara S<luceover each cutlet. Top each with a slice of MOZZiu"dla dleese and sprinkle with Panncsan d,ee5e. Reduce heat to low. Cover and cook lmtil ch"-'l'Se is melted, about 3-5 minutes. ,.. Transfer cooked pork to a platter. Gamish with fresh basil or parsley. -

MENUDO 6 Servings

A fovon·le com fori food, menudo is a IllIIsthave stmrdl,!! food ill II/(Illy Filipillo hOI/it's. It glX'S Mil with rice or hot pan de sal, (/lid Us leftovers make a good tocta omelet, too.

2 tablespoons cooking oil 1/4 cup chopped onions 112 tablespoon minced garlic

1 cup diced red tomatoes 3 cups cubed pork loin 1 cup cubed pork liver 1 piece c1lOriZO de Bilbao, diced 112 cup water 1/2 cup ch ick-peas 1/2 cup button mushrooms, s liced ] /2 cup diced red and green be ll

peppers Salt and peppe r to taste Dash of papri ka

,.. In a medium pan, heat oi l over medium heat and saute onions until transparent. Add garlic and tomatoes. Cook for 3 minutes o r until tomatoes are mushy in consistency. ,.. Add pork loin and simmer Wltil pork is half-cooked, about 15 "'minutes. Add the liver and cJlOriz.o. Continue cooking for about 5 minutes. Add 1/2 cup water if needed so mixture does not dry up. ,.. Blend in chick-peas, mushrooms, red and green peppers. Heat through. ,.. Season with salt and pepper. Stir in paprika for marl' color. Serve hot with cooked rice . •

- · ·~r":'\' ''' '. ;:\ I' I' ,

.'

SPECIAL RECIPE COUECTION FOOD ~

Poultry

ROAST TURKEY 15-20 Servi ngs

Cookillg a whole turkey elll! be quite illtimidatillg, especially for Ix'gillllers. Start with II small /urki:yjirst, like the lIille-lo IL'JI-poullder 1I$('ff ill 11,;s recipe. It is rosier lolumd/ell/ld does 1101 take /IS 10llg to cook /IS 1I/lIrger bird.

For the turkey: 1 whole Butterball turkey, about

9 to 10 pounds Salt and pepper to taste

1/2 cup butter, divided 1 onion

Fresh sagc (optional) Fresh thyme (optional)

For the giblet gravy: 1 turk ey neck (included in

package) 1 turkey gib let (from package) 1 turkey liv cr, optional (from

package) 1 teaspoon sa Lt 3 cups water

Drippings from turkey 1/4 cup flour

Roas t the turkey: ,. Preheat oven 10

425"F. Remove the packed turkey neck, liver and giblets from the turkey and set as ide for making the gravy. Wash the turkey well inside and out. Pat dry with paper towels_ Season inside and out with sa lt and p€pper. ,. Melt half of the butter in a small skil let. Position turkey, breast side up, on a rack in a roasting pan and brush allover with melted butter. ,. Cut remaining butter into cubes and insert into cavity of turkey, together with whole onion and herbs, if using.

El) FOOD SPECIAL RECIPE COUEcnON

)-Season turkey again w ith salt and pepper. Insert meat thennometer on the thickest part o f the turke}~ which would be the thigh, dosest to the body. Be sure mea! thennometer doesn't touch the bone. )- Pllt turkey in preheated oven. Turn over temperature down to 350"F )- Check after 45 minutes to sec if turkey is browning too fast. If SQ, lower heat to 325"F. You may also cover the h Lrkey loosely with a tent of aluminum foil. )0 For a 9· to 10-pound turkey, check for doneness after 2 1/2 hours. Th e me<lt thermometer should register 18O"F. U it hasn't reached thai temperature yet, retu rn turkey to oven and conti nue checking after every few minutes. )0 While turkey is roasting, yOli may baste i t occas ionally with drippings. For this purpose, you sho uld use a basting brush with long hahdle. (It is also okay not to baSil" lu rkey, if you don't wa nt to.) )- When turkey is fully cooked Gust to make sure, prick thickest part with a metal skewer. If ju ices run clear, it' s cooked). Remove from pcl1' and reserve the d rippings fo r the gmvy. Allow h.lrkey to rest about 30 minu tes before carving. Serve turke), with gravy and crcUlberry sauce (available in supermarkets). Make the g ravy: )- Pu t tu rkey neck, giblet, liver (if using) and salt in a la rge saucepa n. Pour in wate r. Sim mer for about 30 minutes. )- Remove giblet and liver and pound unti l of very fine consistency. Set aside. )- Let h.lrkcy neck continue to simmer fo r another 30 minutes. )- Remove turkey neck from saucepan and tum off heat. Pry the meat from the bones. Cho p mea t fine ly. Set as ide together with the pounded giblet and liver. Make sure you also set aside the si m mering liqu id, w h ich wo ul d constitute the broth. )- After turkey has cooked, pour the drippings in the roasting pall into a bowl. Strain the drippings into a measuring bowl, to sepa rate the liquid fro m the fat. )- Spoon about 2 tablespoons of the fat into a deep saucepan. Add flour and cook over low heat, stirring constantly u ntil the fa t and the flour are well blended. )- Pour enough of the broth into the reserved d rippings to make two cups. Add the potmded turkey meat, giblet and liver. )- Gradually pour mixture into the flourfat mixture in the saucepan. Stir over low

heat until of smooth consistency. Season with additional salt if needed. Strain and serve with roast turkey . •

Chestnut-Bread Stuffing 15-20 Servings

A peifect acco/llpal1imeHt to roast turkey, tilis old1ashiolled stuffing is aetl/ally cooked separately from the turkey. You cal! make this a day ahead, then store it ill the refrigerator III1/il /Ileal time. Slice and reheat ill a mieroilJ«"<fC, or remove from refrigerator IlII 110IIr before serving alld senl(' at room temperatllre.

1 loaf bread slices (preferably day-old white or wheat bread)

1/2 cup butter or margarine 1 clove garlic, minced 1 cup chopped onions 11/2 cups chopped roasted chestnuts 2 cups chopped fresh button

mushrooms 1 cup chopped veal chipolata

(small sausages, ava ilable in big supermarkets and delis)

2 tablespoons chopped celery 2 tablespoons chopped parsley 2 tablespoons chopped sha.llots 2 cups stock, OR 1 bouillon cube

d issolved in 2 cups hot water 1 cup evaporated milk 2 eggs, whole 1 tablespoon dried sage 1/. teaspoon ground pepper

Dash of nutm eg

)- Prepme three 4" x 8" loaf pans, or two 5" x 9" loaf pans. Gre<1se bottoms and sides of pans lightly. Put <1 sheet of waxed paper to fit the bottom of the pans, fo r easier removal of the stu ffi ng after baking. Preheat oven to 35O"F. )- Shred bread slices into little cubes with a fork or by h<1nd. Measure and pack lightly to make 7 cups. Put in bowl and set aside. )- In a casserole deep enough to hold the 7 cups of shred ded bread, heat butter or margarine on medium heat, making sure it doesn't burn. Sau te garlic a nd onions until tender. Ii> Add chopped chestnuts and stir for 1 minute. Mix in mushrooms and continue sau teing for ano ther m inute. )- Add chipolata and !Klute 1 minu te. Add the celery, parsley and shallots and continue cooking for another minute, stirring frequently. Stir in bread and mix well with the sauteed mixture. Slowly pour in the stock. Add milk-and eggs and

mix thoroughly. )- Season with sage, pepper and nutmeg. Remove from heat. )- Pour into prepared loaf pans. Bake in preheated oven for 20 minutes. Test the center of the mixture by pricking with a fork or knife. If fork or knife comes out clean, the stuffing is done. )- Cool baked stuffing slightly, then cut loaves into 1/2-inch slices. Arrange on a platter and serve with the roast tur key. ·

Cajun Rice Stuffing 15 Servings (1/ 2 cup per serving)

Uk!.' Iltc cllesttrut bread Stllfjil1g, t/!is rice dislllllakc5 a great accompauimeut to rollst tllrkey.

1 V2 cups whole-grain rice 11/2 cups glutinous rice (maiagkit) 6 cups stock OR 2 bouillon cubes

dissolved in 5-6 cups hot water 114-1/2 ki lo chicken giblets 4 cups water 3/4 cup bulter or margarine 2 pieces Hungarian sa usages,

sliced diagonall y 1/4-inch thick, for garn ish

6 doves garlic, minced 2 cups chopped onions 2 cups coarsely chopped g ree n

pepper 2 cups coarsely chopped

Hungarian sausages 114 cup chopped parsley 114 cup thinly sli ced celery 1/4 cup chopped shall ots 1 tablespoollll1ild Cajun

seasoning" or to taste 1 teaspoon salt, or to taste

)- Wash the 2 kinds of rice grains and cook together in stock or broth for 20 minutes or unti l fully cooked . Remove from heat and set aside. )- Wash and clean giblets very well. Put in a medium pot with about 4 cups W<1ter and let boi l. Simmer for 15 minutes or until tender. Discard water. Allow giblets to cool. Chop giblets. Measure to make 2 cups. )- Hea t butter or margarine in w ide skillet and saute Hungarian sausage slices. Remove from pan and set aside as garnish. )- In same skillet, saute garlic and onions until tender. Add green pepper and cook ] minute. Mix in chopped giblets and saute 2 minutes. )- Combine parsley, celery and shallots and add to Sc1uteed mixture. Continue

cook ing over med iu m heat. Sti r in chopped Hungarian sausages and cook while stirring for 2 minutes. .. Add the cooked rice and mix thoroughly with the sauteed ingredients for 1 minute. Add Cajun seasoning" and sal t to taste. Transfer to a platter and garnish w ith the fried sausage slices. Serve with roast tu rkey. "U not available, substitute w ith dashes of salt, paprika, black pepper, cayenne pepper, garlic powder, onion powder, dried oregano and thyme to taste. -

CHICKEN CACCIATORE 6 Servings

This chicken dish of rtalian origin has a hearty rustic flavor. It looks colorful with its garden ingredients - the peppers, tomatoes, mushrooms ami olives.

1/2 1 112

1

1112 2 1

cup olive oil, divided kilos rhicken, cut into serving pieces, excess skin removed tablespoon minced garlic cups sliced onions tablespoons butter teaspoon dried basil leaves OR

3 tablespoons sliced fresh basil leaves

2 teaspoons Italian seasoning (OR 1 teaspoon each marjoram and thyme)

1 teaspoon oregano 2 rhicken broth cubes 2 bell peppers, seeded and sliced 1/2 cup dry red wine 11. cup tomato paste 1 16-oz. can w hole stewed

tomatoes, including liquid 11/2 cups water or chicken stock 1 cup fresh button mushrooms,

sliced I I. rup pitted blark olives 1 teaspoon salt 11/2 teaspoons sugar 113 cup chopped parsley

.. Heat 1/4 cup of the olive oil in a casserole. Cook chicken pieces in hot oil until brown on all sides. Removechicken from pan and set aside. )0 Pour remaining olive oil in same casserole. Saute garlic and onions, scraping bottom of pan often to loosen drippings . Add butter and mix

SPECtAL RECIPE COLLECTION FOOD f.IJ

thoroughly. .. Retum chicken to pan and stir well. Add basil, Italian seasoning, oregano and chicken broth cubes. Stir well. )0 Blend in sli ced peppers and wine. Simmer 3 minutes. )0 Stir in tomato paste, stewed tomatoes with liquid and water o r chicken stock. Mix welt. Cove r and s immer for 20 minutes, stirring occasionally. )0 Add mushrooms and olives; let cook until chicken is fo rk-tender, about 10 minutes. Season with salt and sugar. )0 Stir in parsley and heat through. Serve with rice, hot pasta nood les or sauteed potatoes. ~lf thicker-sauced cacciatore is desired, dredge chicken pieces in flour before browning in olive oil. -

SPICY CHICKEN WINGS 6 Servings

This makes ilIl appetizing pulutan or picn-pica for a get-together with friellds.

3/4-1 kilo chicken wings 3 tablespoons sweet chili sauce 2 tablespoons hot sauce

EI> FOOD SPECIAL RECIPE COUfCTION

1 tablespoon salt V2 teaspoon black pepper 1/2 teaspoon chili pepper

Canola oil for frying

» Trim chicken wings, removing the bony protrusion. )0 In il bowl combine chili sauce, hot sauce, sa lt, black pepper and ch ili pepper. Marinate chicken wings in mixture for at least 2 hours. )II- In a wok or skillet, heat o il. Drain chicken wings from rna ri nade and fry in hot oil. Serve hot with barbecue sauce or chi li sauce, -

BUTTERED CHICKEN 6 Servings

For FOOD'sspccil1/jell.t ll rt:olllwrbsamf spices, cOII Il'ivllIOI" Tim1 Concepcioll Diaz

visited the Asnail Milli Marfand UI/cle Ed 's Grocery, both of wl/iell carryall kinds of spices used for illdian cooking. Indian IIn tioual lmlki B1/1lm! and her dill/giiter Rosh, bot/lI011g- fillle resirlellls of the Philippines, shared this recipe for (/ typical In dialJ dislt which makes lise of aromalic ingrediems Iypical of Il1dial1 cooking.

1 teaspoon chili powder, divided 2 teaspoons lemon juice

1/2 kilo chicken pieces, deboned 1/2 cup butter, divided 1/2 cup water 1/2 tablespoon crushed garlic 1/2 tablespoon crushed ginger 2 medium onions, fine ly chopped 2 bay leaves 6 tomatoes, pureed 3/4 teaspoon salt, or to taste 1 teaspoon coriander powder,

divided 1/4 teaspoon cumin seed powder 1/2 teaspoon caraway seeds 1/2 teaspoon turmeric powder 2 tablespoon cashew nuts,

powdered Fresh coriander leaves for garnish

,. Prepare the marinade by mixing together 1/2 teaspoon of the red chili powder and the lemonjuicein a bowLPutinthechicken pieces one at a time, makingsl.lJ:C that each piece is immersed in the marinade. Set aside for about 10 minutes. )0- In a pan, over medium heat, melt half of the butter and saute marinated chicken for about 5 minutes. Add 1/2 cup water and bring to a simmer. ,. In another pan over medium heat, melt

remaining butter. Saute garlic, ginger and onions over low heat until garlic and ginger tum golden b rown. ,. Mix in bay leaves, tomato puree, sait, coriander powder, cumin seed powder, caraway seeds, turmeric powder and remaining dlili powder. Stir mixture for one minute the n add to the chicken simmering in hot pan. Cook over medium heat for 8 to 9 minutes. ,. Stir in cashew nuts. Cook until sauce is th ick. Garnish with fresh coriander leaves and serve hot with steamed white rice.

HONEY CHICKEN WITH CINNAMON 6 to 8 servings

IIIIlIlY seem IIIl/lSlIalllll! the eilllllllllOll

(m/ulllces the IWlley citrilS flavor of tile /11l/ril1l/de.

1 Clip chicken broth 1/2 cup cooking wine 1/4 cup hon ey 2 tablespoons w/flmflll si juice 1 tabl espoon minced garlic 1 tablespoon cinnamon powder 1/2 teaspoon salt

Dash pepper 1 whole chicken, cut into serving

pieces Cooking oil for fryi ng

,. In a deep bowl, mix togethe r broth, wine, honey, C(I/I/I11(1I1S! ju ice, gar lic, cinn<lmon, salt and pepper. Add chicken sl ices and toss to coat. Marinate chicken a few hours or overnight in rcfri gc mtor. ,.. Dr<l in chicken from ma rinade and reserve marinade. Pour marin<lde into a small saucepan <lnd boil over medium heat unti l slightly thickened, about 8 to 10 minutes. )0- Preheat oven to 350"F. In a deep frying pan, heat oil over high heat. Brown chlcken on all sides (take note that honey causes fast charring). Place browned chicken slices in a baking pan and pour thickened marinade. Bake, uncovered, 30 minutes or until chicken is cooked through. Serve hot with rice.-

BALSAMIC CHICKEN THIGHS 6 Servings

6 boneless chicken thighs 1 teaspoon crushed garlic

Salt and pepper to taste 1 cup red wine 1 tablespoon sugar 1/4 cup balsamic vinegar

2 tablespoons butter 1 large onion, sliced 1 teaspoon dried thyme

)0- Rub chicken thighs with garlic, salt and pepper. Arrilllge in a medium bowl and marinate in \vine, sugar and vinegar. Cover and marinate a few hours in refrigerator. ,. With a slotted spoon remove marinated chicken thighs illld reserve the marinade. Preheat oven to 35O"F. ,. Melt the butter in a skillet and saute the onion 2 to 3 minutes. )0 Add chicken thighs and brown on all sides, 3 to 4 minutes. ,. Arrange chicken in a baking dish and pour the reserved marinade. ,. Cover with aluminum foil and b<lke in prehc<lted oven 25 to 30 minutes, or until chicken is fully cooked, bastingoccasionally with pan juices. Just before removing chicken from oven, sprinkle with thyme. ,. Serve hot with boiled rice .-

CHlCKEN AND MUSHROOM CREPES 6 Scrvings

Ricll mid crel/llly, these SI/vory crepes are 1/ perfect lIIaili eOllrse for bru/lch or a light meal.

For the cr&pes: 1 cup flour 1 cup mil k 1 cup water 1 egg,. slightly beaten 1 tablespoon melted butler

ror the chicken: 1 tablespoon butter 2 cups diced chicken breast 1 cup cream of mushroom soup 1 cup milk 1 tablespoon chopped green

onions Salt and pepper to taste

Make the crepes: " In a mixing bowl, place the flour and make a well at the center. Pour the milk, \vater, egg and butter. ,. With a wire whisk, whisk the mixture until smooth. Let stand for 20 minutes to allow the batter to relax (this makes for lighter crepes). ,. In a nonstick pan, pour 1/4 cup of the mixture and allow it to spread evenly over the pan, tilting the pan if necessary. (If using ord inary frying pan, brush it with a little aU to prevent crepe from

sticki ng to the pan.) Cook until set or golden brown in color. )- When top begins to look solid, flip crepc over and cook the other side for about 1 minute. (No te: In the course of cooking, batter mny become thick; add a li ttle water if necessmy to thin batter to pou ring consistency.) ". Stack cooked crepes on lap of each other but pu t v .. 'axed paper in between until ready to use. Cook chicken: )- In a hying pan. melt the butter and stir-fry the chickel' 5 minutes or until chicken is no longer pink. ". Pour in the crea m of m ushroom soup and milk. Over mediu m heat, let boi l a n d con t in ue stirri ng for about 2 minutes or until mixture is thoroughly blended. )- Stir in green onions and season to taste with salt and pepper. Remove from heat and set aside to cool. To assemble: )- Put 3 to 4 tablespoons of chicken in one crepe and roll as in a jelly roll. ". Repeal w ith rema ining crepes and chicken. ,. Arrange on a serving tray to serve.-

CHICKEN PAPRIKA 6 Servings

114 cup flour Salt and pepper to tas te

6 chicken breast halves, boneless and skinless Corn oil for pa n frying

2 tablespoons butter 1 medium onion, s liced 3 d oves garlic, minced 1 cup cream of chicken soup 2 teaspoons papri ka 1 cup milk 112 cup bacon bits

SPECIAL RECIPE COLLECTION FOOD UJ

sau te un ti l fragra nt. )- Stir in cream of chicken soup, pa prika and milk. Let simmer for 2 minutes 10

blend the fl avors. Remove from heat and pour mixture on the prepared chicken breast. Top with bacon bits. Bake chicken in preheated oven for 20 to 30 minutes or u n til chicken is tender and fu lly cooked Quices should n m clear when chicken is p ricked with a fo rk). Serve hot. -

CHICKEN RUMAKI 6 to 8 Servings

Bacoll-wrnpped chicken livers are poplliar canapes or hors d'oeuvre.

)- Prehe.ll ove n to 400"F. [n a bow l, combine flour, salt and pepper. 1/2 )- Coat the chi cken breast w ith fl our 114

kilo chi cken livers kilo bacon, cut into 6-inch slices 8-ounce can water chestnuts, drained, sliced in half

mixture. 1 )- In a shallow fryillg pan, heat oil and pan-fry chicken until golden brown, about 5 minutes each side, over mL>dium heat. ,. Drain chicken on paper towels and 1 arrange on baking dish . Cover chicken 2 with fo il to keep warnl . )- In a shallow pan melt bu tter ilnd sau te 1 onion un til tmnspa rent. Add garlic and 1

Leeks, w hite part only, sliced into 1·inch strips cup soy sauce tablespoons juice of lemon or caIall/alls i

teaspoon sugar teaspoon finely minced ginger

e FOOD SPECIAL RECIPE COlliGnON

,.. Cut liver into bite-size chunks. » Wrap each bacon slice aro und a chunk of liver, a piece of water chestnut and leek. Secure with a toothpick. » In a medium bowl, combine soy sauce, juice of lemon or cnll7llUmsi, sugar and ginger. Add bacon-liver pieces and toss. Cover and marinate about 1 hom, mixing occasionally. » Prciteat grill or broiler. Drain liver pieces from marinade and broil over medium heat. With tongs, turn pieces often until livers are just cooked and bacon is slightly crisp but not dry. Serve '.vith sour cream dip if desired.·

ROASTED CHICKEN WITH MANGO GLAZE 4-6 Servings

Chef restaurateur Nicky Call1Cllm shared this n'c!pe ill FOOD's JWle2002 fralureol! dnds who cook. Tills is II favorite dish ofllis children.

1 cup orange juice 1/4 teaspoon salt 1/4 cup pure olive oil 1/4 cup brown sugar 1/4 cup chopped spring onions 2 tablespoons light soy sauce 11/2 kilos whole chicken 1 bay leaf 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 teaspoon thyme 1 tablespoon Oijon mustard 1/2 teaspoon salt 1/2 teaspoon coarse ground pepper 1 large ripe mango, peeled and

chopped Juice of 1 lemon

1/4 cup mango juice 1 cup water

» In a blender, pulse the ora nge juice, salt, olive oil, brown sugar, spring onions and soy sauce. Clean whole chicken well under cold running water and pat dry with paper towels. In a deep baking dish, place the chicken and pour the blended orange juice and bay leaf inside the chicken. Marinate chicken overnight, turning at least hvice. » Preheat oven to 3SO"F. In a separate saucepan heat olive oil and saute chopped garlic on medium heat. Add thyme, Dijon mustard, salt, pepper, chopped mangoes, lemon juice and mango juice and simmer for 5 minutes. Set aside for basting. >- Arrange chicken in a baking dish and

pour water on the baking dish. Cover with foil and bake for 30 minutes. Remove foil and continue cooking until chicken is tender, basting with mango mixture every 10 minutes or at least 3 times. ). Remove chicken from oven. Transfer liquid in baking dish to a deep saucepan and bring to a rapid boil. Simmer and add the remaining mango sauce and continue simmering for 5 minutes . >- Serve chicken in a deep dish with mango sauce on the side. -

BULACAN SINAMPALUKANG MANOK 6 Servings

Tru e-blue Bli/ake/ia Evangeline IpapoSyjllco shared this recipe ill tire November 2002 iss lie of FOOD, wilen she wrole abOl 1l the best delicacies of her provillce.

6 cups rice washing Cooking oil

1 inch ginger, peeled and sliced 3 cloves garlic, chopped 1 medium onion, chopped 2 medium tomatoes,

chopped 1 whole native chicken, cut into 8-

10 pieces 1/2 cup rice mixed with chicken

blood, boiled separately until rice is done

1/4 kilo young tamarind leaves, minced

3 pieces long chili (siling pnlllpnksiw)

2 teaspoons fine salt

>- Boil 6 cups rice washing and keep to a low boil while prepll ring the other ingredients. >- In another pan, heat oil and saute the ginger, garlic, onion and tomatoes until tomatoes are fully mashed . >- Add the chicken and cover the pan. Simmer until mixture is nearly dry. >- Pour the sauteed chicken into the boiling pot of rice washing and cook until tender. >- Around 10 minutes before chicken becomes tender, stir in pre-cooked chicken blood with rice, tamarind leaves and long chili. Season with salt. Cook until chicken is tender. Note: Native chid;en takes a longer time to cook. For the Dip: Chicken liver, cooked and ground, mashed with pa.lis.-

ROASTED CHICKEN 6 Servings

The use of gin isa flavor mix now available at stores and supermarkets makes for a very tasty disiJ. Stuffing tiJe chicken wit h lemongrass (tanglad) gives it fragrance and a citrusy fla vor. It was a big hitwiJen FOOD Ilutritionist Cecile Esperanw had this taste-tested by the staff.

1 whole chicken, about 1 kilo Coarse salt

4 enlnmnllsi 114 cup soy sallce 1 teaspoon ground pepper 2 tablespoons minced garlic

Cil1isa flavor mix Lemongrass

>- Rub chi cken with comse sa lt inside out, then wash chicken very well. >- Marinate chicken in ea /aman si jelice, soy sa uce, pepper and ga rli c a few hours or overnight in the refrige r.:ltor. ,. When ready to cook, preheat oven to 375°F. >- Remove chicken from m.:lrinade then rub all over with gillisa flavor mi x. >- Stuff lemongrass insid e the chi cken. >- Roast in preheated oven. >- If chi cken ge ts d r y, brus h with chicken drippings. >- Bake until crisp and golden brown, about 1 hour.-

ROAST CHICKEN STUFFED WITH STICKY RICE 4 Servings

Whell thell high school studelll AIUIII Chili! cooked th is samlY dish, it was a hig hit with her family. She's IIOW comp/eliJlg her studies at the Clllil1ary lllstitiite of Americn ill New York.

For the stuffing: 1 cup diced chicken meat 2 tablespoons soy sauce 112 cup sugar 1 teaspoon sesame oil 2 cups mnlngkit rice 3 cups water OR broth to cook rice 1 tablespoon oil 3 Chinese sausages, diced 5 black mushrooms, soaked and

diced 10 dried shrimp, soaked in 3

tablespoons hot water (Don't discard water after soaking)

1 tablespoon oyster sauce

For the chicken: 3 tablespoons soy sauce

2 tablespoons oyster sauce 1 tablespoon sesame oil 1/2 tablespoon sugar 1 teaspoon garlic 1 whole roasting chicken (about 1

to 1.2 kilos, head and tail intact) 2 tablespoons oil

Make lhestuffing: )o Marinatethediced chicken in soy sauce, sugar and sesame oil. Set aside. )0 In a pot or rice cooker, cook malagkit rice in water or broth. When cooked, keep the rice covered. )0 In a ski llet, heat oi l to medium. StUfry marinated chicken until almost cooked. Add sausages, mushrooms, shrimp with water and oyster sauce. Simmer for 5 minutes. )0 Mix the cooked rice with chicken mixture. Sct aside to cool. Cook the chicken;)o Combine soy sauce, oyster sauce, sesame oil, sugar and garlic to make marinade. )0 RlIb chicken with the marinade and let st<lnd for 30 minutes. Prchent oven to 375"F. )0 Stuff ch icken with pre pared rice stuffing. )0 Brush chicken skin with oil. Roast in preheated oven for 45 minutes or until completely cooked and golden brown.·

CHICKEN CORDON BLEU 4 Servings

Betty's Sans Rival is /Iowa thriving restal/rallt that seroes tasty fore at jrie/ldly prices. \!VIrile their sans rival issfill firel1t'tlrto/ tlleir bIlSi1U!SS, otller dishes slIdr I1S Oris one have won the hearts oftlleir dillers as well.

4 chicken breasts 4 calul1Iallsi 113 cup patis 3 tablespoons sugar 8 slices Cheddar cheese 8 slices ham 112 cup flour 1 egg 112 cup cooking oil

,. Debone chicken brcnsts. Marinate in juice of calamausi, pafis and sugar for 30 minutes. ,. Pound the chicken breasts fla t. ,. Arrange slices of cheese and ham on each ch icken breast and roll. Seal edges of chicken to enclose filling. )0 Dredge in flour. Dip in egg then dredge in flour again. )0 In a frying pan, heat oil and fry the rolled chicken breasts until fully cooked.

)- Dra in on paper towe ls. )0 Slice into rings before serving . •

GRILLED PEPPERY CHICKEN BREAST WITH GARLIC TAPENADE 2 Scrvings

III his Vlllen tini! Ilrtic/e 0 11 cooking for two, IUlldy Cueco sllg,~es ted tlr is recipe for couples who wallt to dille a/ home.

For the chicken: 2 chicken breasts 1 teaspoon lemon juice

Salt and pepper to taste 1/2 teaspoon paprika 2 tablespoons &ied garlic chips 2 teaspoons toasted, chopped bell

pepper 1 teaspoon ground black pepper

For the tapenade: 1/2 cup black olives 3 tablespoons roasted garlic 1 teaspoon lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon oregano


SPECIAL RECIPE COl1ECTION tUUU ~

For the Vegetables: 3 zucchini, diced 1 red bell pepper, roasted 1 green bell pepper, roasted 8 sun-dried tomatoes 1 tablespoon onion 1 cup olive oil, divided 2 tablespoons balsamic vinegar 2 tablespoons pommery mustard 1 teaspoon lemon juice

To assemble: 2 tablespoons maple syrup V2 cup butter 1 tablespoon chopped parsley

Cook the chicken: ,. Marinate chicken breasts in lemon juice, salt, pepper and paprika for about 30 minutes. Preheat oven to 35O"F. )0 Roll chicken breasts in garlic chips, bell pepper and ground pepper. ,. Grill breasts just until grill marksshow on surface. Cook in the oven for 12 to 15 minutes, or until done. Make the tapenad e: ,. In a b owl, combine olives, garlic, lemon juice, olive oil and oregano. Puree in a processor.

Q FOOD SPECIAL RECIPE COUECTION

SeaSOI' with salt and pepper. Make the vegetables: ,.. In a bowl combine zucchini, bell peppers and tomatoes. Set aside. )- Saute onion in 1 tablespoon of the olive oil and add vinegar ffild mustard. Slowly add rema ining oil while whisking then add the lemon juice. Toss the vegetables with the dressi ng. To assemble: )- In a saucepan heat maple symp until reduced in half. Stir in butter and parsley. Let cool. )- A rrange vegetables, ch icken and garlic tapenade on a plate. Top with maple butter .•

CHICKEN WITH GREEN PEAS 4-6 Servings

Lydia Castillo shares this recipe which WIlS 11 favorite of her daughter Doreell's. Working in the U.S. and keeping house for the first time, she asked her lIIotiler how to cook this for dinller with friends. Over the telephone, this recipe has traveled from Manila to San Francisco.

Cooking oil 5 doves garlic, crushed

1 large onion, cut for saute ing 1 whole chicken (11/2 kilos), cut

into serving pieces 3 tab lespoons soy sauce 1 teaspoon ground pepper 1/4 cup water (optional), 112 cup ketchup . 100 grams green peas

)0 In a skillet heat oil and saute garlic and onion. Add crucken and season with soy sauce and pepper. Cover and let simmer. )0 If chicken is watery, let it boil until tcnder and liquid is reduced . If not, add the 1/4 cup water. )0 When chicken is tender, add ketchup. Simmer for about 10 minutes or until liquid is reduced. Stir in green peas and heat through about 3 more minutes. (From Lydia Castillo's III My Basket cookbook) •

3

2

5

112 1 2 1 1 2

1 112 11/2 1 112

Chicken wl1h Green Peas

ducklings (2 kilos each) Salt and white grou nd pepper to taste teaspoons orange zest Cooking oil to brown the ducklings cups brown sauce or substitute with 1/4 cup red win e and 5 cups chicken broth cup white sugar for the sauce cup red wine vinegar cups orange juice cup lemon juice teaspoon cornstarch teaspoons orange liqueur (triple sec), optional teaspoon julienned orange rind teaspoon julienned lemon rind kilos fresh pineapple cup clarified butter cup white sugar for pineapple

ROAST DUCKLING WITH Foe Bmwn Sauce, CARAMELIZED PINEAPPLES Pan Ddpping' Makes 12 Servings 1/4

Chef Ueli Willimatm of Hans Gounnet 5 shared his recipeJor this Swiss Iwliday specialty in the December 2001 issue cfFOOD.

cup red wine cups chicken broth (or 2 chicken broth cubes dissolved in 5 cups hot water)

,.. Preheat ove n to 425°F. Clean the ducklings weU and pat dry inside and out with paper towels. Season ducks inside and out with salt and pepper. Place the orange zes t in side the cavities. ,.. Hea t oil in a large casserole. Brown the ducks in hot oil then arrange on a roasting pan and roast in preheated oven for 45 minutes or unti l done. To make brown sauce: ,.. Once ducks are cooked, remove these to a platter. Discard excess fat and deg laze pan dri ppings with the 1 /4 cup red wine and about 5 cups chicken broth. Set aside. ,.. Place sugar and vinega r in a casserole and bring to a boil. Cook until light caramel in color. Deglaze with th e orange and lemon juices. Simmer until mixture is syrupy. Add two-thirds of the brown sauce. Simmer until sauce is reduced by one-fourth. ,. Add remaining brown sauce into the reduced sugar-vinegar-orange lemon sauce. ,.. Dilute cornstarch with a little water and, if d~sired, the orange liqueur.

Bring brown snuce mixt ure to n boi l and add a litt le to the diluted co rn starch befo re m ixing into the sauce. Season and s train. Add the julienned orange and lemon rinds. ,.. Peel, core and slice the pineapple into thin wedges. ,.. Heat the clarified butter in a saucepan. Add the pi neapples and toss until weU-coated. Sprinkle with the sugar a nd cook until li ghtly carameli zed . ,.. Se rve roast du ck lings with th e pineapples neatl y ar ranged on a platter. Spoon the snuce around . Serve with pickled red cabbage (available in supermarkets) and mashed potatoes. -

SPEOAL RECIPE COlliCTION t'UUU ~

Eli) FOOD SPECIAl RECIPE COllicnON

Pasta

PASTA CASSEROLE 8 to 10 Servings

500 grams pasta. cooked as per package directions

2 tablespoons olive oil, divided 1 tablespoon minced garlic 2 cups diced cooked chiden

breast 1 cup frozen green peas, thawed 112 cup diced carrots 112 cup sliced oyster mushrooms 1 cup water 1 can (10 ounces) cream of

mushroom soup 2 cups milk


)- Add 1 tlblespoonoliveoil to the cooked pasta and toss to prevent sticking. Set aside in a baking dish. Preheat oven to 375"F. ,.. In a pan. heat remaining oil and stir-fry garlic until fragrant. )- Add chicken and continue stirring for 1 minute. Stir in peas, carrots and

mushrooms. Continue cooking for 3-4

minutes or until the vegetables are tender. Add water to prevent the mixture from drying. ,.. Lower heat and add the mushroom soup and milk. Stir occasionally to prevent scorching at the bottom of the pan. Season to taste with salt and pepper. ,.. Pour the mixture over the pasta and blend well. Coverdish withalurninum foil and bake in preheated oven for 15 minutes. Serve hot w ith garlic bread .-

PANCIT PALABOK 6 Servings

There is no fixed recipe fo r the noodles brought to ollr shores by Chinese traders. This version gets its nnll/e from the various toppi"gs a"d gamisizi"gs, or palabok. used to top fhe cooked pancit.

For the noodles: 400 grams billa" noodles

Water

For the sauce: 1/2 cup ground elzielmfOlI 1/4 cup patis

1 teaspoon ground pepper 1/4 cup ntsl/ete oil* 21/2 tablespoons calamallsi juice 4 cups shrimp juice**

For toppings: 1 Baguio peelzay, julienned and

blanched 112 kilo small shrimp, peeled and

rooked (reseIVe heads and shells) 1 cup crumbled clzichnron 2 cups ground pork, cooked

adobo style 1/2 kilo squid, cooked adobo style

and sliced into rings 3 hard-cooked eggs, peeled and

sliced 1/2 kilo oysters, shelled and cooked

in boiling water 1 head garlic, minced and toasted

in oil WnllsllY leaves

,. Soften nood les in a bowl of water. When softened, cook in a pot of boiling water until tender but still firm. )- Drain noodles and set aside. Make the sauce: ,. In a large bowL rombine

chicharon, TXltis, ground pepper, atsllete oil, calamnnsi juice and shrimp juice. )0 Add the drained noodles and toss until noodles are well coated with sauce. To add toppings: )0 Arrange noodles on a serving platter. Sprinkle toppings over noodles as desired. · To make atSllete oil: Co mbine 1 tablespoon atsllete seeds with 1/4 cup corn oil. Heat over low heat for 1 minute and strain. Use only the liquid. Discard the seeds. uTo make shrimp juice: Boil th e reserved shrimp shells and heads in 4 cups water and a dash of salt. Lower heat and simmer for about 5 minutes. Thicken with 2 tablespoons cornstarch dispersed in water. Simmer for a few minutes. Strain resulting liquid into a bowl, pressing the shells and heads to extract juice. Discard the shells and heads and use liquid as sauce. ·

UNAGIPASTA 4 Servings

Unagi is the Japanese term for freshwater eel, which is often sewed witll the slightly sweet kabayaki sallCt!. Both are available ill

tile Oriental food sectiolls Of big supermarkets and ;11 Japanese groceries. This recipe fUllS

shared by restaurateurs Rikki an.d Bellg Dee ill FOOD's May 2001 issue.

Olive oil 3 tablespoons toasted garlic 3 tablespoons minced garlic 2 tablespoons chunked or cubed

llltagi (cut into 114-inch pieces) 1 package (500 grams) angel hair

OR spaghettini pasta, cooked as per package directions

1 cup kabayaki sauce or teriyaki sauce

112 teaspoon liquid seasoning 1 packet seaweed strips,

shredded 1 cup cooked IllHigi (sliced into

112" x 3")

)0 In a pan. heat olive oil. Add toasted garlic and cook for aboutS minutes over low heat. Set aside. )o ln the same olive oil, saute fresh minced garlic and the chunked or cubed ullngi. )0 Toss the pasta in it together with the kflbnyaki sauce or teriyaki sauce. Add

SPECIAL RECIPE COUECOON FOOD G

Unagi Pasta ....

liquid seasoning then sprinkle with the toasted garlic. )0 Before serving, add the seaweed strips. Arrange on a plate and top with sliced cooked lmagi. ·

PASTA PUTIANESCA A LA CHAMBA 8-10 Servings

Cookillg €Ilthusins t Mike Ereiictn relates that he uxmld oftetl makeputtancsca with /.!>JU/tever ingredients nre tllXlilnble, and the taste dumged just a little each time, thus 'a la chamba'. Horrer:er; he Ims gotten. this Jrroorite family recipe down pat, and often makes big batches of the sauce 011 weekends, keepillg them in the freezer muJyfrb"sy~

2 tablespoons olive oil 1 cup minced onions 1 cup minced garlic 3 ounces Olive Grove Margarine 1 can Taby's anchovy fillets,

mashed 4 cans (14.5oz.lcan) whole peeled

tomatoes 1 6-oz can Italian lomato'paste 1 beef broth cube, optional

EI) FOOD SPECIAL RECIPE COUECnON

IJ2 1

3

2

3

3

2

1

cup capers, ~ashed and drained cup black olives, pitted or sliced, washed teaspoons minced fresh parsley leaves teaspoons fed pepper flakes (or more)

teaspoons minced fresh basil leaves teaspoons minced fresh oregano Salt Freshly ground black pepper to taste tablespoons balsamic vinegar (optional, depending on the level of sourness desired) kilo dry semolina pasta (spaghetti No.3 or penne rigate), cooked al de" te Chopped parsley Grated Parmesan OR Romano cheese

in margarine. When margarine is dissolved, add anchovies and mash to a paste . .. Stir in the whole peeled tomatoes and tomato paste and bring to a boil. ,. Lower heat and simmer for 15 minutes or lUltil tomato sauce is reduced todesired consistency. While simmering, blend in beef broth rube, if using. capers, olives, parsley leaves, pepper flakes, basil and oregano, stirring constantly. )- Season to taste with sait, pepper and balsarnic vinegar.. if desired. )- Arrange cooked pasta in individual bowls (soup bowls will do).. and top with puttanesca sauce. Sprinkle 'with chopped parsley and grated Parmesan OR Romano cheese. Serve immediately. ·

PASTA WITH CREAMY BACDN SAUCE 6 Servings

1/2 )- In a saute pan, heat olive oil to high 1/2 heat. Add onions and saute for 1 minute. 2 Add garlic and saute for another minute. 1/2 ,.. Before onions and garUc tum brown. stir 112

cup diced bacon head garlic, chopped cups liquid cream cup grated Cheddar cheese cup diced cooked ham

112 cup sliced button mushrooms 1 SOD-gram pack pasta, cooked as

per packaged directions

)- In a large skillet cook bacon until crisp and fa t is released. Remove from skillet and dice the bacon. )- Saute garlic in bacon fat until slightly brown, 1 minute. Stir in liquid cream, bacon, cheese, ham and mushrooms. )- Cook over low heat, stirring occasiona ll y until cheese is melted. Season to taste with salt. )- Remove from heat and serve with cooked pasta.·

PASTITSID 12 servings

I71is Greek dish is served in Mi1ti, a Greek restaurant ill Rockwell Pawer Pumt owned by Celli Psinakis, wlro is of Filipi'lo-Greek parentage. For tire 1 kilo qf gnnmd meat ill tire recipe, Gen; says!Jer grandllwfher always uses haifa kilo o/ground lean beef 114 kiloo/ground pork and 114 kilo of ground lamb. The combination nO doubt makes this baked lIIocaroni casserole rich and f/~I.

For the filling: 1 heaping tablespoon butter 1 kilo ground meat 1 onion, finely chopped 2 cloves garlic 2 teaspoons salt 1/2 teaspoon g round pepper 1/2 cup chopped parsley 1/2 cup white wine 3-3 medium tomatoes, peeled and

diced (or use 1 cup canned tomatoes)

2 egg w hites

For the white sauce: 1/2 cup butter 3/4 cup flour 4 cups whole milk, hot

Salt and pepper Ground nutmeg (optional)

2 eggs 2 egg yolks 2 cups grated Kefalatori cheese",

divided

For the macaroni: 500 grams macaroni or any tube type

pasta 8-10 cups water 1 teaspoon salt

Make the filling: )- In a large pan heat the butter. Saute the ground meat and

onions until meat is slightly brown. ,. Add remaining ingredients except egg whites. Stir well, cover and cook over medium heat for around 20 minutes. ,. Let cool then stir in egg whites. Set aside. Make the white sauce: ,. In a heavy saucepan.. melt the butter. Gradually add the flour and cook,. stirring constantly, for 1 minute. . ,. Add the hot milk all at once and stir until the sauce is smooth. Season with salt, pepper and nuhneg. ,. Remove from heat and stir in eggs, egg yolks and 1 cup of the grated cheese (reserve remaining cheese for assembly). Cook the macaroni: ,. Heat water and salt in a deep casserole until boiling. ,. Add the macaroni and letcook until soft but firm. Drain. Do not rinse, as this \Vil.J. prevent the filling from sitting well on the pasta. To assemble: ,. Preheat oven to 350"F. Lightly grease a 10" x 10" x 4" baking pan. Layer h alf the macaroni on the bottom. ,. Sp rink le half of th e remaining cheese. Cover with the meat filling. ,. Top with remaining macaroni and sprinkle with some of the remaining cheese (make sure you save some for topping). Cover with the white sauce and top with remaining cheese. ,. Bake in preheated oven for about 30 minutes, or until golden brown. Let rest for 20 minutes. To serve, cut into thin squares . .. u not available, substitute with Rigato or Pecorino cheese . •

PASTA WITH ALiGUE SAUCE 6 Servings

Ulmswli but a pleasant sutprise is the use of crab fat in pasta.

1 tablespoon com oil 1/2 head garlic, chopped 1 cup aligue ng talangka (crab

fat, available in bottles or in cans in supermarkets and specialty shops)

1/2 cup water 1/4 cup calamansi juice (from 5 to 6

large caiamansi) 1/2 teaspoon salt 1 SOO-gram pack pasta, cooked as

per package directions 1/4 kilo shrimp, peeled and

cooked

,. In a skillet, heat oil and saute garlic one minute. ,. Pour in aligue I1g talmlgkn and water: Stir well to combine. Season with ealamallsi juice and salt. ,. Let mixhlre simmer for about 5 minutes, stirring occasionally. Serve over warm, cooked pasta with shrimp on top. ·

WITH FOUR

4-6 Servings A rich, creamy pasta fllat's surprisingly

easy to make. Vicky Ferrer loads tire sallee with four kinds of good dreeses.

1/4 cup butter 1 tablespoon all-purpose flour 3/4 cup heavy cream 3/4 cup fresh milk 1 cup shredded Mozzarella

cheese 1 cup shredded Fontina cheese 1/2 cup grated Provolone cheese 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon freshly ground

pepper

SPECIAl. RECIPE COUECTION FOOD El)

500 grams spaghetti, cooked as per package directions

2 tablespoons chopped parsley

,. In a heavy saucepan.. over medium heat, melt the butter. Stir in the flour and blend well. " Gradually add the cream and fresh milk. Stir continuously until mixture simmers and thickens slightly. ,. Stir in Mozzarella, Fontina, Provolone and Parmesan cheeses, salt and pepper. Cook until smooth and cheeses have melted. ,. Pouroverhotspaghettiandsprinldewi.th parsley. Toss until spaghetti is \veU coated with the cheese sauce. ·

G> FOOD SPECIAl RECIPE COu.ECTION

Seafoods

CATAPLANA MISTA 4 servings

The cataplana is a hinged meta} pan shaped like an aversized clam shell. The Portuguese lise it to cook this I1Inme/ous seafood stew. A good substitute Jar cataplana is II wok with II

tight ftting lid. Make sure you use seaM that are really fresh as well as good qUi/lity olive oil and wine.

3 cups olive oil 2 bell peppers. sliced 2 onions, sliced 3 medium tomatoes, sliced 1 piece chili 6 medium prawns 10-12, mussels 10-12 clams 1 medium crab, quartered 2 pieces tanguinge or blue marlin,

halved 2-3 lobsters 3 cups tomato sauce 1 cup white wine 1 cup water

Parsley Garlic Salt

). In a cafaplana, or large wok with cover, pour in olive oil. Add the peppers, onions, tomatoes and chili. » Scrub and clean well all the seafoods. Add seafoods to the pan. Pour in tomato sauce, wine and water. Sprinkle parsley, garlic and salt. ,.. Cover cooking pan and cook on high heat for 5 minutes. Reduce heat to medium and continue cooking for lOIS minutes or just until seafoods are cooked through. ,.. Senre with bread or rice . •

SPECIAL RECIPE COlliCTION FOOD ~

BREADED FISH FILLET 6 Servings

6 pieces fish fillet (lapu- lapu or maya-maya) Salt and pepper to taste

V4 cup calamansi juice V2 cup flour 2 eggs, slightly beaten 2 tablespoons melted butter 1 cup milk V2 cup Japanese bread crumbs

(panko) Com oil for frying

For the dip: 3/4 cup mayonnaise 2 tablespoons pickle relish 1 tablespoon chopped onion 1 tablespoon sugar V2 teaspoon salt 1 tablespoon chopped parsley

"'Season fish fillet with salt and pepper. Marinate in calamansi juice for at least 1 hour. ,. Dredge marinated fish fillets in flour. In a shallow dish combine beaten eggs, melted butter and milk. Dip fish fillet in mixture then roU in bread crumbs. ,. Heat a large wok or skillet over medium heat about 1 minute. Pour in corn oil and increase heat to high. When oil is sufficiently hot (the point when it starts to shimmer), drop in fish fillets one at a time. Reduce heat to medium. Let cook about 4 to 5 minutes. ,. Do not tum fillets until the first side is fully cooked and coating has properly adhered (otherwise the coating will stick to pan).Tum fish fillets and fry other side three to four more minutes. Fish is done' when it flakes easily and no longer looks glassy. ,. Drain fillets on paper towels to absorb

G FOOD $PECtAL RECIPE COlleCTION

any excess oil. Arrange on a pla tter. Cover to keep warm until serving time. Serve with the dip. Make the dip: )- In a small bowl mix together mayonnaise, pickle relish, onion, sugar. salt and pepper. Serve with fish fillets . •

GREEK STYLE SCAMPI (Recipe of Marija Parlan) 4·6 Servings

1 teaspoon olive oil 1 tablespoon minced garlic 2 400-gram cans whole tomatoes,

drained and coarsely chopped, reserving 114 cup of liquid"

1/2 cup chopped parsley, divided 3/4 kilo large shrimp, peeled and

deveined 1 teaspoon salt or to taste 1 cup crumbled fela cheese·" 114 teaspoon bl~ck pepper 2 tablespoons fresh lemon juice 500 grams pasta, cooked according

to package directions

,. Preheat oven to 350"F. In a large pan. heat olive oil and saute garlic. Ad d tomatoes, reserved liquid and 1/4 cup of the parsley. Reduce heat and simmer for 10 minutes. )0 Add shrimp and cook for another 5 minutes. Pour mixture into a baking dish. Season with sa lt. Sprinkle top with crumbled feta cheese . Bake 10 minutes. )0 Remove from oven. Sprinkle remaining parsley, pepper and lemon juice on top. Serve over cooked pasta. .. You may substitute 1/ 2 kilo red ripe tomatoes, blanched. peeled. seeded and chopped, and 1/2cup tomato sauce. ... You may substitute 1 cup kesong puti or cottage cheese.·

NORWEGIAN SALMON IN CREAM TARRAGON SAUCE 4-6 Servings

1 cup all·purpose cream 114 teaspoon dried tarragon,

crumbled 1 tablespoon chopped parsley 1/8 teaspoon white pepper 1112 teaspoons salt. divided 1 teaspoon melted butter 1 kilo salmon belly, bones and

fins removed

)0 Preheat oven to 4IXJ"F. In a medium bowL

combine cream, tarragon. parsley,. pepper 2 and 1/ 2 teaspoon of the salt. Set aside. 1

teaspoons soy sauce cup fish stock or water teaspoons cornstarch, dissolved in 1112 tablespoons water medium green onions, chopped

)0 Brush melted butter on a glass baking 2 dish. Sprinkle remaining 1 teaspoon salt

cup diced and blanched red bell

• pewer

on salmon and arrange on the baking 2 dish. Pour cream mixture over salmon, spreading it evenly. Bake for 20 to 25 114 minutes. Remove from oven and serve. Note: If you want to use the sauce as topping for the salmon., bake the salmon \vithout the cream for 20 minutes. While

)0 Season fish lightly with salt and dredge in flour.

the salmon is baking, melt the 1 tablespoon butter in a medium pan, blend in 4 teaspoons all-purpose flour using a small wire whisk. Add the cream and whisk until smooth. Add tarragon., parsley, pepper and salt. Cook over low heat, stirring constantly until thick, about 3-5 minutes. Remove from £ire. Pour over baked salmon .•

GRILLED PRAWNS 6 servings

24 large prawns 1/2 cup calamtillsi juice 1 tablespoon crushed garlic 1/2 tablespoon oregano powder

Salt and pepper to taste 114 cup oil for brushing

)0 Prepare prawns by making a deep lengthwise cut from top to bottom down the center of the back but not cutting all the way through. Remove veins that run along the back side of the prawns . )0 In a bowL combine calamansi juice, garliC, oregano, salt and pepper. Marinate prawns in mixture, tossing to coat well, for about 15 minutes. )0 Brush griller with oil. Set gri1ler to medium high setting. Grill the prawns, opened flat, until just cooked through, about 2 minutes on each side . )0 Serve at once with radish chumey and mint (see recipe page 15). ·

SLICED TANGUINGUE IN BLACK BEAN SAUCE 4 Servings

500 grams tanguillgue, sliced (1112 inch thick)

112 teaspoon salt 1/4 cup all-purpose flour 112 cup vegetable oil 112 teaspoon chopped ginger 1/2 teaspoon garlic, crushed 1 tablespoon chopped fermented

black beans 112 teaspoon sugar

)0 In a pan heat oil to medium. Fry fish about 5 minutes on each side or until thoroughly cooked and golden bro\vn. Remove from pan and set aside. )0 In same pan saute ginger, garlic and black beans. Stir in sugar, soy sauce, stock and dissolved cornstarch. Bring toa boil then add green onions. )0 Spoon over fish and ga~sh with red bell pepper.·

STEAMED LDBSTERS 2 to 3 Servings

These crustaceans are glorious in their simplicity. A flavored vinegar or lemonbutter sauce would be enhancement enough.

4 cups water 2 tablespoons salt 2-3 small lobsters

)0 In a large heavy kettle pour in water and salt and arrange a steaming rack. Bring water to a boil. )0 With tongs, put lobster on steaming rack. Cover kettle and return to a boil. )0 Let lobster steam for 20 minutes. )0 Remove lobster from kettle and arrange on a large cutting board. To serve: )0 With a sharp knife, split lobster down the middle from head to tail. nus allows diners to pick out the lobster flesh from the shells.·

BACALHAU FRITO A RESTINGA 6-8 Servings

Bacalhau (or bacalao) is salted rod fish that is a uniquely Portuguese il1Wltion. As early as the 16th century, Portuguese.fishermen have been salting cod while at sea. These were then sun-dried in slabs to preserve them for the long voyage home. This Portuguese dish using bacalao<oos served during the Portuguese Food Festival held at Hotellnfer-Continental Mtlnila a few yep.rs ago.

1-1lJ2 cups all-putpose flour 112 teaspoon baking powder

2 'ggs 112 cup water

•

-\ , , t .. I

r

~-.. • •• . ' .. .:.

1 onion, chopped

•• • • ~

... . ., ••

400 gramsoodflshorbncalao,soaked in water for one day, then drained, boiled and flaked Salt and pepper

1 cup olive oil Lemon wedges (optional)

,.. In a bowl, mix together flour, baking powder, eggs and water. Blend in onion and fish . Season with salt and pepper. The mixture should have the consistency of thin batter. If batter is too thick, add a little more water. ,.. In a skillet, heat olive oil. Scoop oul scant 1/ 4 cup of the fi sh batter mixture and fry in hot oil until golden in color. Remove from pan and drain on paper towels. Repeat proced~re with remaining batter. If desired, serve with lemon wedges . •

PAN ROASTED A SWEET PEA BLACK BEA.N-CHOR I Serving

All inventive recipe by chef consultant Bambi Sy Gobio, this dish reflects her

experience working in ethnic restaurants in Toronto and in New York.

For the Black Bean-Chorizo Sauce: 2 tablespoons olive oil 2 tablespoons chopped onion 1 teaspoon minced garlic 2 tablespoons EI Rey chomo 1/4 cup black turtle beans, raw,

washed and soaked in water 1 1/2 cups chicken stock

Salt and pepper

For the Pea Pur-ee: 2 tablespoons olive oil 1 tablespoon chopped onion 1 tablespoon chopped leeks 1/4 cup chicken stock 1/4 cup green peas

Salt and pepper to taste 2 teaspoons butter

For the grouper: 2 ISO-gram pieces group fillet,

trimmed Salt and pepper Olive oil Roasted potatoes

SPEClAl RECIPE COLlECTION FOOD (!)

Make the black bean chorizo sauce: )- In a saucepan, heat olive o il over medium heat. Saute onion and garlk until golden brown. Add chorizo and cook for 3 minutes. ,.. Add soaked beans and chicken stacie Cook until beans are soft. Season with salt and pepper. )- Puree in a food processor or blender. Set aside. Make the Pea Puree: ,.. In a saucepan, heat olive oil over medium heat. Saute onion and leeks until transparent. ,.. Stir in chickenstock and bring to a boil. Add green peas and season with salt and pepper. )- Puree in food processor or blender and top with butter. Cook the grouper: )- Marinate grouper in salt, pepper and olive oil fo r 5 minutes. » Heat a nonstick pan until very hot. Sear one side of fish until golden. about 3 minutes. Flip fish over and sear the other side until fish is cooked. )- Arrange roasted potatoes on a plate. Layer cooked fish on top. » Spoon black bean chorizo sauce over

f

~ FOOD SPECIAL RfOPE COUECTION

fish. Pour sweet pea puree around fi sh and serve, -

SHRIMP SATE WITH DIP 6 Servings (4 to 5 pieces per serving)

1 kilo (24-30) pieces) medium shrimp, sh elled and deveined

3 d oves garlic, chopped 1/4 cup olive oil 114 cup ca lamansi juice


For the Dip: 1 cup cottage cheese 1 tablespoon olive oil 1 teaspoon hot pepper sauce 1·2 tablespoons bottled lime juice 1/2 cup chopped cashew nuts 1 tablespoon chopped coriander

Bamboo Skewers

,. Slit the shrimp through the back but not all the way down, butterfly style. Toss with garlic, olive oil and calamansi juice. Season with salt and pepper. ,. Marinate shrimp in mixture for 1 hour (keep in refrigerator).

Make the dip: ,. In a deep bowL combine cheese, the 1 tablespoon olive oil, hot pepper sauce, lime juice and cashew nuts. Mix in coriander. Store in refrigerator and keep chilled Wltil ready to use. ,. Preheat the broiler. Thread the shrimp lengthwise into skewers. Broil the threaded shrimp until just cooked through, about 3 minutes. Do not overcook or the shrimp will become tough and rubbery. Serve w ith the prepared dip .•

MISO MARINATED LAPU-LAPU FILLET 6-8 Servings

For the fish: 1 kilo lapn-Iapn fillets, skinned

and deboned 1 cup Chinese rice w ine, divided 1/4 cup Japanese miso paste

Ground black pepper 1/3 cup corn oil 1/4 cup chopped spring onions 1 non sheet, cut into strips .

)- Rinse lapu-lapu fillets in half of the

Chinese wine to remove fishy smell. )- Combine miso paste and remaining rice wine and mix until smooth. )- Rub the paste onto fish fillets and dust with pepper. Set aside. )- Heat com oil in frying pan. Fry fillets until light brown. Do not overcook. )- Place on serving plate and top with spring onions and /lori strips. Serve hot with mango salsa.

For the Mango Salsa: 1 kilo ripe mangoes, p eeled,

seeded and diced 1 kilo tomatoes, seeded and diced 1 tablespoon chopped white

onions 3 tablespoons chopped spring

onions 3 tablespoons w anslIY, stems

removed 2 tablespoons balsamic vinegar


)- In a large bowl combine all salsa ingredients except salt and pepper. Chill for a few minutes in the refrigerator for flavors to blend.

,. Season w ith salt and pepper and serve into rounds with lapu-Iapu fillets. • 1 cup mayonnaise

FISH A LA KIEV 4 Servings

A fresh hoist to a poultry favorite, this uses fish in place of chic/am. Butter enriches the flavor while the orange rind adds zest. Be sure to buy only the freshest fish.

4 cutlets fish fillet (175 grams each) Salt and pepper

112 cup butter or margarine, chilled 1 teaspoon grated orange rind 2 tablespoons chopped fresh chives

Flour for dredging 3 eggs, beaten 112 cup fine bread crumbs

Vegetable oil Orange wedges and parsley, for garnishing

,. Place each fish cutletbetween2sheets of grease-proof paper. Pound until cutlets are 1 J 4 inch in thickness. Remove the g rease-proof paper. Sp rinkle fish with salt and pepper. ,. Cut butter or margarine into 4 fingershaped pieces. Place one piece crosswise in the rniddleof each fish cutlet. Sprinkle on each a little orange rind and chives. ,. Fold in the 2 long sides of the cutlet, then roll up from the short end. Secure with wooden cocktail sticks. ,. Dredge each roll lightly with flour, shaking off any excess. Dip in the beaten eggs, then roll in the bread crumbs to coat evenly. Refrigerate 1 hour to set the bread crumb coating. ,. Heat cooking oil in a frying pan. Add the breaded fish rolls to the hot oil and fry lU1ti.1 crisp and golden brown on both sides, turning gently with tongs. )00 Remove the cocktail sticks before serving. Garnish with orange wedges and parsley. ·

RAINBOW FISH SALAD 8 Servings

All array of colorful toppings makes this fish disll very attractive .

• For the fish: 1

2

4 t05 ,

large (about 2 kilos) w hole fish (lnpl/ - laplI, maya-maya or apallap) calamansi Salt and pepper Water for steaming doves garlic, peeled knobs ginger, peeled and cut

For the rainbow topping: 3 to 4 red beets, cubed

6 'ggs 3 to 4 carrots, cubed 1 cup pickle relish

For the garnish: 1 lime

Coriander leaves Carrot sticks

Cook th e fish: ,. Clean fish w ell, removing the scales. Make shallow diagonal s lashes across the fish. Sprinkle fish with calamallsi juice. Season with salt and pepper. ,.. Pour water into a large steamer. Add garlic and ginger. Arrange fish in the steamer. )00 Steam fo r 20 to 30 minutes or until fi sh is fu lly cooked (the eyes should pop out). )00 Remove fish from steamer and wipe dry ....tith paper-towel Spread mayonnaise over both surfaces of the fish. Make the topping: )00 Bo il beets in enough water to cover until tender. Pat dry then set aside. ,. Boil eggs until hard-cooked. Separate the yolks from the whites. Chop yolks and white coarsely. Set aside. ,.. Boil carrots in water until tender. Set aside. Assemble the Fish: " Arrange fish on a large serving platter. ,. Spoon the toppings over surface of fish in a decorative pattern.

SPECIAL RECIPE COLlECTION FOOD e )00 Garnish with sliced lime, coriander leaves and carrot sticks. )00 Serve with bowls of additional toppings if desired.·

GARIDES ME FETA (PRAWNS WITH FFfA CHEESE) 6 Servings

Fela is a crumbly, salty Greek cheese made from goats ' or ewes' milk. It is often used in salads and is great eaten with fresh fruits slIch as grapes.

112 cup olive oil 2 medium onions, thinly sliced 2 cups canned tomatoes, coarsely

chopped 113 cup chopped parsley 2 teaspoons salt 2 cloves chopped garlic 1/4 teaspoon freshly ground black

pepper 1 kilo large, fresh prawns,

shelled and deveined 1/2 cup feta cheese

Parsley for garnish

)00 In a large skillet, heat o live oil and saute onions until tender. Add tomatoes, parsley, salt, garlic and pepper. )00 Cover and simmer for one hour, stirring occasionally. ,. Preheat oven to 3500F. Divide the prawns and sauce in individual clay pots or put all in a large heat-proof casserole dish. ,. Crumble feta cheese on top and bake, uncovered, for 10 to 15 minutes, or until prawns a re cooked . Garnish with parsley and serve hot. .

Vegetables

CAPONATA 6 Servings

You can make this Italian vegetable dish in advance since it tastes beffer ch illed. Great to serve with roast or fried meats or fish. It can also be II pasta topping; just serve with plenty of grated cheese.

314 cup olive oil 2 cups sliced zucchini 3/4 kilo eggplant, cubed 1" 2 medium green bell peppers,

seeded and cubed 1/4 kilo fresh button mushrooms,

sliced 3 cloves garlic, minced 2 cups chopped onion 1 cup sliced celery stalks 1/4 cup chopped parsley 1/4 cup chopped basil, or 2

tablespoons dried basil leaves 2 cups cubed ripe tomatoes,

seeded 3 tablespoons salt 3 tablespoons sugar or to taste

114 cup red wine vinegar 2 tablespoons black olives, sliced 2 tablespoons green olives, sliced 2 tablespoons drained capers

(optional)

)0 In a large saucepot heat olive oil over high heat. Add zucchinL eggplant, bell peppers, mushrooms, garlic, onion, celery and parsley. Cook 10 minutes, s tirring often without ma'shing the vegetables. ,. Blend in basiL tomatoes, salt, sugar and vinegar. Do not stir until mixture boils. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Add olives and capers, if using, and heat through. > Spoon cooked vegetables into a serving bowl. Cover and refrigerate until wellchilled. Serve cold. ·

PINAKBET WITH BAGNET 6 Servings

This vegetable stew is typical of Abra cuisine, a rugged country up north where, Governor Vicente Paredes Valera says, people are used to exotic food with a strong Spanish fowor·

1

1/4

1/4 2 10 2

1/3 1/4

1/2 1/4

kilo native eggplants (2 to 3 inches each in length) kilo bitter gourd (native ampalaya, small and round) kilo sliced tomatoes cups boiled patani pieces okra cups kompitis (optional) cups spring onions (sliced) kilo c/licharoll (bag'llet) Water Patis cup bagootlg (fish paste) cup oil of chic1Jaron

> Wash and slice all the vege tables. ,. Cook clzicharon with a sm all amount of water and patis until tender. ,. Remove from heat and reserve the oi l. >Layer a ll ingredients in a clay pot or casserole . > Cover and cook on medium heat until vegetables are tender but still firm. " Season to taste and se rv e immed iate ly . •

SNOW PEAS AND CHICKEN LIVER WITH QUAIL EGGS 6 Servings

2 tablespoons sesame oil 1 tablespoon garlic, minced 1 medium onion, diced 1/2 kilo chicken livers, sliced 1/4 kilo snow peas (chidlaro),

trimmed 1 teaspoon thyme leaves 1 tablespoon soy sauce

Salt and pepper 1/2 cup water 12 hard-cooked quail eggs, peeled

and cooled

» In a skillet heat sesame oil. Saute garliC and onion in oJ: Stir in chicken livers and s immer abou t 5 minutes. » Ad d snow peas, thyme leaves, soy sauce, salt and pepper. » Stir in wate r. Coo k unt il vegetables a re tender cri sp, stirring occasiona.lly. » Add quail eggs and heat through. Serve immediately. -

LAING 6 to 8 Servings

A quintessenti111 Bicolano dish using coconu t milk and the leaves of the gabi (taro) plant.

Ji2 kilo gabi leaves and stalks 2 large coconuts 5 cups lukewann water, divided 1 tablespoon com oil 1 tablespoon crushed garlic 1 tablespoon minced ginger Ji2 cup chopped onions 1 cup chopped onions 1 cup diced pork, boiled until

tender 1 cup shrimp, shelled and

deveined Ji4 cup bagoong alamang 3 siting labuyo, diced

,. Wilt gam leaves by hanging the leaves upside down in a shaded area. This will take 2 to 3 days. Gabi leaves are ready to cook when they are dry and crisp. » Cut up the gabi leaves, including the stems, into 1-inch pieces. Wash and set aside.

SPECIAL RECIPE COLLECTION FOOD (!)

,. Drain juice from the coconuts and grate the coconut meat. » Add 1 cup of the water to grated coconut and squeeze to extract gala. Strain liquid and set aside. nus is the first extraction. ). Pour another two cups of water to grated coconut and squeeze again for second extraction. Set aside. » Pour remail)ing two cups water to grated. coconut and squeeze liquid again for third extraction. Set aside. » In a large saucepan.. heat oil and saute garlic, ginger and onions. ). Add pork and shrimp. Stir-fry for 2 to 3 minutes. Add bagoong alamang and blend well. ,. Pour in the second and third extractions of coconut. Bring to a boil and lower heat. » Add gabi leaves and sirruner for 30 minutes or until gabi leaves and stems are soft and tender. Add the first extraction of coconut and simmer again for 10 minutes or until oil comes out from the cream. Laing is cooked when coconut cream forms white lumps.-

Personal

Note

masarap ito. tried this already.

Cl) FOOD SPECIAL RECIPE COI.J.fCT\ON

Lamb

LAMB STEW 6 to 8 Servings

3/4 cup flour 11/2 kilos lamb stew cut, or lamb

shoulder, cut into 4-inch cubes 1/4 cup olive oil 3 teaspoons chopped garlic 2 cups chopped onions 1 teaspoon Italian seasoning 1 teaspoon dried basil 1 bay leaf 1 112 pork broth cubes 2 medium bell peppers, quartered 3 cups water OR beef stock 2 cups mushrooms 1 tablespoon Worcestershire

sauce Salt to taste

» Put flour into a pie plate or shallow dish and d redge the lamb pieces in flour, coating all sides. » Heat olive oil in a casserole and saute lamb until golden brown. Remove from

heat and set aside. ,. In S<tme pan saute garlic and onions until tender. Return lamb to casserole and add Italian seasoning. basil, bay leaf and broth rubes. :Mix well, scraping oottom of pan often to loosen flour particles. )0 Add peppers and rook 1 minute. Pour in water OR stock and stir thoroughly. Cover casserole and bring liquid to a boil. Lower heat to simmer for 30 minutes, s~g often and scraping pan OOttom. )- Stir in mushrooms, Worcestershire sau ce and salt if desired . Continue simmering 10 more minutes or until lamb is tender . •

0550 BUCCO D' AGNELLO (Braised Lamb Shanks) 4 Servings

Braising in wine and herbs makes the meat fall -off-the-bones tender. Carpaccio restaurant's chef Otllmar Frie witiJ chef Amei Alvez made this recipe for a lamb festival of Meat and Livestock Australia.

4 lamb shanks Salt and pepper to taste

114 cup olive oil

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Osso Bu cca d' A!l nell o

1 head of garlic, chopped 1/2 cup chopped onions 1 cup diced carrots 1 cup diced celery 1 cup cooking red wine 2 cups chicken or vegetable stock

Fresh rosemary Thyme Parsley Bay Leaf

1112 cups chopped roma tomatoes or fresh tomatoes

1 whole head of garlic, peeled and roasted

)- Season the lamb shanks with salt and pepper. )- H eat olive oil in a pan . Sear lamb shanks in olive oil on medium heat until golden brown. )- Remove the shanks from the pan. Add garlic, onions, carrots and celery. Saute for 3 to 4 minutes. )- Pour in red w ine and with a chef's spoon or wooden spoon, scrape the bottom of the pan to loosen any bits of meat left from the lamb. )- Stir in the vegetable or chicken stock,

herbs and chopped tomatoes. 1/4 cup chopped parsley tablespoon dried rosemary OR sprigs fresh rosemary

)0 Rerum the lamb shanks to the pan. 1 Cover the pan and simmer until lamb 3 shanks are tender . .. Season lamb to taste and sprinkle with roasted garlic cloves. -

ROSEMARY ROASTED RACK OF LAMB 6 Servings

Long marillation aud the roselllaryscented rub make th e lamb juicy alld

flavorflil.

1112 kilos whole rack of lamb

For the marinade: 1/4 cup lemon juice 1 cup dry red wLne 112 cup olive oil . • 1 teaspoon dried rosemary 1 teaspoon thyme 5 peppercorns, coarse ground 1 tablespoon min ced garlic 1 teaspoon salt

For the rub: 1 beef broth cube, crushed

)- With a knife, scrape dean the ends of the lamb rib bones (about 2 inches from the tips of the bones), removing excess fat and meat. )- In a bowl v.ride enough to contain the rack of lamb, combine all the marinade ingredients. Place rack of lamb in the marinade and refrigerate, covered, for at least one hour (overnight is best). Tum rack often for even marinating. )- When ready to cook, preheat oven to 400"F. Rub marinated lamb with the broth cube, parsley and rosemary. )0 Place lamb rack in a roasting pan in preheated oven for about 30 mllmtcs. To serve: carve the rack into individual chops. -

SPECIAL RECIPE COUEcnON FOOD (t)

•

Rice

PINOY CONFETTI RICE 6 Servings

2 tablespoons com oil 6 doves garlic, crushed 6 cups cooked rice 3/4 cup crab fa l (aligll e Ilg la/al/gka,

sold in boHles)'" 12 pieces tllyO, coarsely diced 2 semi.ripe mangoes, peeled and

chopped 3 small tomatoes, seeded and

diced 112 cup chopped green onions

(optional) 3 tablespoons juice of ea/amalls i 1/4 cup paNs

)- In a wok, heat com oi l. Saute garlic until fragrant but not brown. Stir in cooked rice and crab fat Stir-cook, until rice is of even yellow-orange color. ,. Add the II/yo, mangoes, tomatoes and green onions and stir fry until ingred ients a re even ly d istributed. Remove from heat. ). SelVe with additional Ci//amallsi and patis if desired . •

PAELLA VALENCIANA 6-8 Servings

When FOOD editor ill chief Norma Chikiamro visited thecityofVlllt1!cin in Spain, she learned how to cookpnel/a flteoriginftl way, theulGY thepeopieojVaiencia have cooked it for

·decades. The follawillg recipe is from Iliall Carlos Sallcanllto Soler, chefofCa Teresa, a restaurallt in Valencia frequented by patrcms who WIlnt to taste the authentic Paella Valencitma. Some of the ingredients such as the garrofo, huwever may not be easily auaiInble. See notes below for possible substitutes.

114 cup Spanish olive oil 1 chicken, sliced 1 rabbit, sliced" 300 grams fresh artichokes, peeled,

soaked in water and sliced 1 1

6 200

12-16 3

medium-large tomato, grated tablespoon" s~eet paprika Saffron threads cups water* gramsgarrofo~

Salt to taste snails, well-cleaned" cups white, short-grain rice~ Rosemary sprigs Lemon, cut into wedges

)- Heatoliveoil in a paeUera or in a wide, shallow pan. Saute chicken and rabbit about 2-3 minutes. Add artichokes and grated tomato . Let s imme r a few minutes. )- Stir in paprika and let paprika fry in oil for about 1 minute at very low heat so it doesn't bum. )- D issolve saffro n in wa te r. Immediately JXlur water into pan. Add garroJo and season with salt. )- Let simmer for about20 minutes. Add s nails and simmer for another 5 minutes. )- Pour in rice grains. Make sure rice grains are spread throughout the pan, not just in one part of the pan. )- Let simmer for 15 to 18 minutes. Taste for salt and sprinkle more salt if needed. During last 7 minutes, add rosemary sprigs. Let it stay in pan for only 5 minutes, then remove from pan (this is just to add fragrance). )- Paella is cooked when rice is no longer soupy but still has some moisture. If you wan~ to create SOCllref (trdong) on the bottom of the pa n, cook paella for a longer time over very low heat. )- Serve with lemon wedges. "Notes 1. Since rabbit is not easily available in Manila, this may be omitted. Double the amount of chicken. 2. Garrofo is Spanish broad beans. Substitute with wax beans. 3. The Valencians use only water in the traditional paella . But their w ater has special qualities not present in other parts of the world. You may use chicken broth if you wish. 4. For snails, substitute the loca l kuhol, clams or mussels . These must be cleaned very well before being added to the pan. In Valencia, somecooks clean the snails for t,,>,o days in salted water before using them in a paella. 5. Va1encians use theiro\"'IJl homegrown rice. You may substitute California or

. Jasmin rice.-

KIAMPONG 10 to 12 Servings

Catherine Chua fondly refers to tllis heartily flavored rice dish as Chinese paella. Like its Hispanic cousin, kiampong makes use of available ingredients from land or sea. It goes well with a braised meat dish or steamed fish, and fresh Chinese lumpia.

1/3 kilo chicken, chopped 113 kilo beef brisket, cubed

SPECIAL RECIPE COLLECTION FOOD

113 k iJo pork spare ribs, cut into 2-inch serving pieces

1 teaspoon salt 112 cup soy sauce 1 teaspoon sugar 112 teaspoon pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 4 tablespoons sliced ginger 114 cup sliced onion 6 dried black mushrooms, soaked

in water and sliced into strips 2 pieces dried squid 7 cups water or broth, divided 2112 cups uncooked white rice 2112 cups uncooked malagkit rice,

washed Fried salted shelled peanuts

). Marinate chicken, beef and spareribs in salt, soy sauce, sugar and pepper for 15 minutes. Drain and reserve marinade. )- In deep pan, heat cooking oil and saute garlic, ginger and onion. Add the marinated meats and cook until brown.. Stir in mushrooms and squid. )- Add reserved marinade and 2 cups water or broth. Cover and sinuner over medium heat until meats are almost tender. ). Pour meat m ixture and remaining water or broth over the 2 kinds of uncooked rice in a rice cooker. Mix well and cook, covered. ). While the rice is cookin g stir the mixture occasionally to make sure the flavors arc evenly distributed. )- Bes t served hot, w ith fried peanuts on the side. Variations: This dish can be prepared with vegetables such as carrots, radish, shredded bok choy or pechay, leeks and water chestnu t s. You can also use seafoods such as shrimps, crabmeat, fresh or d ried scallops, abalone, mussels a nd squid.-

G

SPECIAL RECIPE COllicnON FOOD (E)

Snacks and Desserts

auco CREAM PIE Makes one 9-inch Double Cmst Pie

Easily II hit with FOOD rellders, this pie, featllred all the CO-veT of the July 2002 iSSlle, is the per50IIlIl recipe of FOOD mlll/aging rditorOlerieMijares. It has a cretlmy custard layer fhat provides a comfortillgfiavor base

for the tropical-tasting slivers of yOllng coeOl/ut mellt.

For the crust: 21/2 cups all-purpose flour 21/2 tablespoons sugar 112 teaspoon salt 314 cup shortening o r margarine 1/3 cup ice-cold water 1 egg yolk 2 egg whites (fo r later use)

For the filling -buco layer: 4 cups slivered young coconut

meat (mala kllllill texture) 2 cups young coconut juice,

divided ·1 cup evaporated milk 1/2 cup sugar 1/3 cup condensed milk 3/4 cup cornstarch

For the cream custard layer: 1/3 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 cup milk 2 eggs, slightly beaten 1 teaspoon vanilla 1/4 cup flaked or desiccated

coconut (optional)

Make the crust: )- In a mixing bowl, combine flour, sugar and salt. Cut in shortening until mixh u-e is cnlmbly. ,. Combine cold water and egg yolk; beat slightly. Pour this slow ly to flour mixture, tossing lightly w ith a fork until moisture

is mixed evenly, Add a little more water if dough is too d ry. With your hands, pack the dough into a ball. Return to the bowl, cover and refrigera te for 30 minutes. ,. Preheat oven to 400"F. Divide dough into two portions. \'\Iith a rolling pin. roll out a dough portion to about 1 l 4-inm thick until it forms a rirde at least 2 inches wider in diameter than the top of 9" pie pan. Keep other dough baD in refrigerator. ,. Carefu lly lift rolled-out dough and fi t it onto an ungreased pie pan. Smoothen it on bottom and sides of the pan . With a knife or scissors trim off excess dough around the p ie rim to about an inch wider than pie diameter. Fold dough a round the pan rim; then w ith your finge rs or a fork, pillC~ the dou gh to make a d ecorative ed ge. Cover d ough edges with a s tr ip of a luminum foil to prevent it from browning too soon. ,. With a fork, prick holes on the bottom and sides of dough to prevent puffing while baking. Add some raw dried beans on the surface to hold the shape of the dough during baking. Bake in oven for 10 minutes. Remove beans then return pie pan to oven and continue baking 5 minutes more. Let emst cool. Make the fining- Bllco Layer: " In a pot combine the coconut meat slivers, 1 cup of the coconut juice, evaporated milk, sugar and condensed milk. Cook over medium -low h~at, stirring often fo r about 8 minutes. )- Dissolve corns ta rch in remaining coconut ju ice. When coconut meat mixture begins to boil, add dissolved cornstarch, stirring quickly for 5 minutes or until it thickens. Set aside. Make the cream custard layer: ,. In a small 5.1.ucepan, combine sugar, flour, salt and m ilk. Cook over low heat 5

~ FOOD SPECIAl RECIPE C0I.l.ECT10N

~~--~~~-

\

\ ,

'" Poached Guava with Slraw~uce

minutes or until it begins to thicken, stirring constantly to prevent scorching. )- Remove saucepan from heat. In a bowl, slowly stir in half of the mixture into the eggs. ,. Beat until smooth and return to the hot mixture in saucepan. Cook until thick. stirring often. » Remove from heat and add vanilla. Cool slightly.

1 Serving Chef Larry Ce/eridad submitted this recipe

as his entry to the 2m Pinoy Nouvelle Cuisine Cook fest, an annual cooking competition sponsored by The Daily Manila Shimbun Culturul Center. The dish is remarkable for the way it transforms the luwly guava into a stunning dessert that looks and tastes marvelous.

To assemble the pie: » Preheat oven to 400"F. Brush pre-baked pie crust with 1 raw egg white to prevent it from turning soggy. Pour the buco filling into the crust.

3 1 112 112

medium guava ounces gin tablespoons white sugar cup fresh strawberries Smoothen the surface.

,. Add cooked cream custard filling over buco layer and smoothen the top. ,. To make lattice top, with a rolling pin. roll out remaining pie dough into an 11· inch circle 1/4" thick. Cut it into strips about 1/2-inch wide. Arrange strips alternately onto the pie surface to make a lattice design. ,.. Pinch edges decoratively arollnd the pie rim. If desired, glaze top with an egg white diluted in a tablespoon of water. Bake 20 m inutes or until crust turns light brown . •

,. Peel the guava. Slice intohalfand remove the seeds. Set aside. Combine the gin and sugar in a saucepan and bring to a boil. Add the guava and poach it until tender. Carefully remove guava. ,. Pour strawberries into a b lender and blend until they liquefy. Add to the gm. sugar mixture. Heat until sauce is of syrup consistency. Remove from heat. ,. Arrange guava rut side up on a serving plate. Pour strawbeny syrup inside guava and on side of plate. ·

NUT AND CHOCOLATE CUPS Makes 60 p ieces

Bake this yummy treat over the weekend and you'll have a week's worth o/baon or after-sc1wo/ snacks for the kids .

2 cups butter, softened, divided 1 240-gram pack cream cheese,

softened 2112 cups flour 2 cups light brown sugar 1 teaspoon vanilla extract

Dash of salt 5 eggs, slightly beaten 2 cups chocolate chips 2 cups coarsely chopped nuts

(cashew, pecan or walnut)

,. In a large bowL cream 1 cup of the butter and the cheese until light and fluffy. Add flour and mix with hands until well blended but don't over mix. Chill dough for about 1 hour. ,. In a deep pan.. over medium heat, melt remaining 1 cup butter. Stir in brown sugar, vanilla and salt. Remove from heat and stir in eggs, one at a time, stirring well after each addition. Set

aside to cool. .. Preheat oven to 375"F. Get chilled dough and mold tablespoons of dough into cups of mini muffin pans. Put aoo11t 3 chocolate chips in each fanned dough and spoon about a teaspoon of chopped nuts over the chocolate chips. Pour in the egg-sugar mixture, filling each cup 2/3 full. .. Bake 20 to 25 minutes or until filling is set. Remove from the muffin pans immediately and coolon a wire rack.·

BANANA CANOLY 4 Servings

This desSt-7"1 was part of fhe winning entry of Chef Angelo Timban in the 2000 Pinoy Nouvelle Cuisine Cook fest. It combines the flavors of ripe bananas with cinnamon, calamansi juice !l1lt\desic::Qted COCOllut.

For the crepes: 3 whole eggs 1/2 cup fresh milk 1/2 cup white sugar 1/2 cup vegetable oil 112 cup water 1/2 cup cake flour 3 tablespoons melted butter

For the bananas: 4 ripe bananas 2 teaspoons cinnamon 1 teaspoon

calamansi juice

For the assembly of banana canoly: 114 cup peanut butter 114 cup cream cheese 2 egg whites, beaten 1 cup .desiccated coconut 2 tablespoons melted butter

For the sauce: 1 cup sugar 2 tablespoons honey 1/4 cup water 1/2 cup coconut milk 1/2 cup whipping cream 1/2 teaspoon eaiamalIsi juice 2 pal/dal/leaves

For presentation: Sour cream Pandan strings

Make the crepes: ,. In a bowl combine all ingredients for the crepes except the

SPECIAL RECIPE COLlECTION FOOD e

melted butter. .Mix well until smooth. Brush nonstick pan with some of the melted b utter. Place the pan over medium heat. Ladle about 1/4 cup of the crepe batter into the pan. Swirl the pan so that the batter spreads and the entire bottom of the pan is covered with a thin crepe layer. Cook until crepe browns. Repeat procedure until 4 crepes are done. Prepare the bananas: " Peel the bananas and arrange them on a plate. Sprinkle cinnamon and ealamansi juice on each banana. Assemble the banana canoly: " Preheat oven to 375"F. On a working board, lay a crepe and spread peanut butter and cream cheese on it. Arrange a banana on one side and roll the crepe. .. Dip the assembled canaly in beaten egg whites. Remove the canoly from the egg whites and place ana plate. SprinkJe canoly with ample amOlmt of desiccated coconut. Brush nonstick pan with melted butter and place pan over medium heat. Put the canoly into the pan and brown each side. Remove canol), from pan. Repeat with remaining crepes and

G> FOOD SPECIAL RECIPE COUECTlON

1

4 1112

teaspoon vanilla extract cup sugar whole eggs cups sifted all-purpose flour

bananas. Arrange browned canolies in an 1 ovenproof dish. Bake in the oven for 5 minutes, turning the canolies constantly. Make the sauce: )-Inasaucepanmixsugar, honey and water. Cook over low heal until mixture caramelizes. Add coconut milk, whipping cream. mlamnnsi juice and pnlldilll leaves. Simmer slowly until sauce thickens slightly. Remove panda" leaves. Set sauce aside Wltil ready to use.

For the chocolate buttercream: 200 grams bittersweet baking

chocolate 1 1

3

cup butter tablespoon coffee liqueur egg yolks Presentation : ,.. Pour 1 / 4 of the sauce on

the center of a plate then drizzle w ith sour cream. Cut a banana canoly into three, then tie the pieces with pandan strings. Arrange on center of the sauce .•

DOBOS TORTE 8 to 10 Servings

Invented by Austrian patissier Josef Dobos, this rnke a:msists o/very thin sponge cake layers spread with chocolate cream frosting. Make sure to chill the cake between servings to maintain its texture and freshness. Here Dorothy Ferreria slJares her recipe for this classic dessert.

For the cake: 1 cup butter

2 tablespoons sifted powdered sugar

For the garnishing: Toffee Crunch (see recipe on pages 62-63)

Make the cake: )0 Preheat oven to 350"E Line the bottoms of seven 9-incb round cake pans, 11 / 4 inches high. with baking paper. Grease and flour the sides of the pan. Set aside. > lnabowl. with an electric mixer, cream butter and vanilla extract until light and fluffy. Add sugar and beat until well incorporated. )0 Add eggs one at a time, beating well

h " .'_, •. ,I ' " -'.l"

Dobos Torte

after each addition. Stirin flour and beat just until incorporated. > Divide cake bat ter among the prepared baking pans . Spread as evenly as possible using a small metal offset spatula. Layers will be very thin. Bake for 7 to 9 minutes or until the layers are lightly brown around the edges. )0 Immediately remove the cake layers from the pans and allow to coolon wire racks. Note: If there is not enough oven space to accommodate all the baking pans at one time, remaining cake layers can wait at room temperature. Make the chocolate buHercream:)o Melt the chocolate over low heat in a thick saucepan. Set aside to cool. Using an electric mixer, cream butter with the coffee liqueur until light and fluffy. Add egg yolks and beat until blended.. Pour in the powdered sugar and melted chocolate and beat thoroughly. 'fo assemble: )0 Place a cake layer on a serving plate. Spread a thin amount of chocolate buttercream. Top with another cake layer. Repeat layering pnxedure with

. the remaining cake layers and buttercream. Use remaining buttercream to completely cover the top and sides of the cake. Garnish the top with coffee crunch.

Note that since the egg yolks in the buttercream are raw, the cake should be kept d1illed until serving hme .•

MANGO GELATIN 6 Servings

3 ripe mangoes, peeled and diced 6 tablespoons unflavored gelatin 114 cup cold water 2 cups very hot water

Whipped cream

»- Divide diced mangoes into 6 small dessert cups. ~t aside. )- In a saucepan, sprinkle gelatin on the cold water. Let stand until spongy. Pour hot water over gelatin. Stir until all the gelatin granules are completely dissolved. Let cool for 2 to 3 minutes. )- Pour into prepared dessert cups. Chill overnight or let set in the freezer for an hour. Serve cold with whipped cream.·

UBE ROLL 16 Servings

FOOD printed this recipe ill its July 2001 issue upon request of reader Babette Buenafe of Kidapa wan City. It was developed by FOOD contributor fUlldy Cueeo.

Butter for greasing pan 2 cups cake flour 2 teaspoons baking powder 112 teaspoon salt 1 cup sugar, divided 1 teaspoon vanilla 1 tablespoon rum 112 cup milk 1 cup ube, peeled, boiled, mashed

and strained 1/2 cup light com syrup 7 egg yolks 1/2 cup com oil 1 cup egg whites 1 teaspoon cream of tartar 1 teaspoon violet food coloring

For the frosting: 2 cups butter 11/2 cups milk

SPECIAL RECIPE COlLECTION FOOD €I

3 cups confectioners' sugar 2 teaspoons violet food coloring

»- Preheat oven to 375°F. Butter one t: x IS" xl" jelly roll pan. In a large bo .. sift flour, baking powder, salt and 1 :. cup of the sugar. Set aside. »- In a blender, combine vanilla, r.::::r.. milk and ube. Blend until smooth. »- Add light com syrup, yolks and CL the Ilbe mixture. Blend well. .. Stir into the sifted flour mixture c::::..

""ooth. .. In a large bowl of electric mixer, Cea the egg whites with the cream of !Z::z until soft peaks form (dipping a ~ and removing it inmlediately, the ' ~ should form a blunt peak). .. While beating, add remaining s:::::::J!r

gradually and beat until stiff. ~ ub£' mixtu re (food coloring rruf!' _ added to resemble ube color). p~ ~ buttered jelly roll pan. ,. Bake in preheated ovenfor 20~ or until done. Tum the baked ca;..,.....,. piece of cheesecloth or baking pa;e: .iiID:: ron immediately. Let cool. ~1ake the frosting: )- In large h:

CI> FOOD SPECIAl RfCtPE COlL.ECJ1OH

electric mixer, cream butter until soft and fluffy. Gradually add milk and sugar alternately while continuing to beat the mixture. Add the coloring and beat again until mixture is smooth and even in color. )- Unroll cake and with a spatula spread «be frosting on surface of cake. Roll again and spread remaining frosting on top of cake, covering the sides as well. Use cake comb to make designs or a piping bag with a star tip to make rosettes and scrolls over the frosting.·

ALMOND LECHE FLAN 12 servings

If you're tired of the usual taste of lee he £lan, try this refreshing variation.

V 4 cup water 1 cup white sugar 5 whole eggs 1 cup evaporated milk 1 cup condensed milk 1 teaspoon almond extract

)- In a small saucepan, combine water and sugar. Heat over low heat until sugar is completely melted . Pour

immediately into two lIaneras orina loaf pan, swirling pans to cover bottoms completely w ith the syrup . Set aside. )- In a bowl, combine eggs, evaporated milk and condensed milk. Stir in ahnond extract. )- Strain mixture into prepared llaneras or loaf pan. Steam 40 minutes to one hour or until finn .•

THREE-NUTS TART 8 Servings

This tart tastes somewhat like the peanut cakes sold ill Chinese groceries. The recipe was shared by Philippe Heyer, a French chef who somehow foulld his way to the Philippines after traveling through seven countries 011 his trusty bicycle. Philippe was interoiewed by FOOD contributor Cynthia Alberto Diaz ill Sagada, where he rullS a restaurallt called Alfredo'S.

For the short ernst dough: 1 240-gram pack cream cheese V2 cup butter, softened 2 cups flour

For the pie filling:

V2 cup p eanut butter V2 cup melted butter V2 cup brown sugar 4 eggs 2 tablespoons crushed mixed nuts

(almonds, cashews and walnuts)

Mak e the crust: )- In a bowl, using a wooden spoon or electric mixer, cream cheese and butter until soft and smooth. )- Add flour gradually and mix until mixture turns into dough. )- Roll dough thinly then mold into a ernst on a 9" round baking pan. Set aside. Make the filling: )- Preheat oven to 375°F. Mix the peanut butter, melted butter, sugar and eggs into a batter. )- Pour batter in the crust-lined pan. Sprinkle nuts on top. )- Bake in preheated oven for 30 to 40

minutes. )- Allow to cool before taking the tart out of the pan. -

IN A SNAP GOOEY MUD PIE 12 Servings

2 1S0-gram packs or about 2 V2

cups coarsely crushed chocolate cookie sandwiches, divided

2 250-ml packs all-purpose cream, chilled solid (not frozen)

1/4 cup granulated sugar 2 1/4 cups ice cold milk 1 box instant pudding and pie

filling mix, chocolate fudge flavor

15 pieces ladyfingers, sliced in half

)0 In a large bow\, combine 2 cups of the crushed cookies, the cream and sugar. Mix with a rubber spatula or wooden spoon until well blended. Set aside. )0 Place ice-cold milk in a separate bowl. Add pudding mix and whisk with a wire whisk until thickened. Let stand for a few minutes to further thicken the mixture .. )0 Pour pudding mixture over cream and cookie mixture and blend well. )0 Line the sides of a round, oval or rectangular glass dish with ladyfinger halves, cut side down. Arrange remaining ladyfingers on the base of the dish to form the crust. Pour chocolate filling over crust, spreading it evenly. Sprinkle top with remaining crushed cookies . Chill 30 minutes in the refrigerator. Serve ,cold. Note: Instant pudding and pie filing mixes are found in the imported section of big supermarkets. A good substitute is one envelop of unflavored gelatin dissolved in 1/4 cup hot water .•

CHOCOLATE ROLL 12 Servings

Developed by FOOD contributor and cheJJundy Cueco, this chocolate roll is similar to those sold in popular bakeshops.

For the roll: 21/2 cups cake flour -< . « 2/3 cup cocoa 1 teaspoon baking soda 1/2 cup butter 1 cup sugar, divided 5 eggs separated 1 cup~, 1 teaspoon lemon juice

For the chocolate frosting: 1 cup cocoa powder 4 cups evaporated milk 2 cups all-purpose flour 4 teaspoon baking soda 2 tablespoons butter 112 cup sugar

)0 Preheat oven to 350"F. Generously grease an 11" x 15" x I" jelly roll pan. )- In a bowl sift together flour, cocoa and baking soda. Set aside. )0 In another bowl, with electric mixer, cream butter until soft and fluffy. Add 1/ 2 cup of the sugar and the yolks. )- In a large bowl, combine milk and lemon juice. Set aside. )0 Add butter mixture and flour mixture alternately to the lemon cream, adding the remaining flour nlixture last. )0 Beat egg whites until soft peaks form and add remaining 1 / 2 cup sugar. Beat until smooth and stiff. Fold whites into flour-cocoa mixture. Pour into prepared jelly roll pan and bake for 15 to 20 minutes or until done. Turn the baked cake on a piece of cheesecloth or baking paper and roll immediately. Let cool. Make the frosting: )o ln a thick saucepan, over medium heat, mix together cocoa JXlwder, milk and flour and stir until thick. Stir in baking soda and butter. Mix until of spreading amsistency. Remove from heat. )0 Unroll cake and spread chocolate frosting. Re-roll cake and spread remaining frosting on cake. If desired, spoon remaining frosting into a piping bag with a star tip and pipe rosettes and scrolls on icing .•

MAJA BLANCA 12 Servings

For the latik: 2 medium coconuts, grated

For the mllja: 4 cups wann water

Reserved grated coconut (see above)

1 cup sugar 1/4 cup butter 1 cup cornstarch dissolved in: 112 cup water

Coconut oil from latik

Make the latik: )- Extract 1 cup thick coconut milk from the grated coconut by squeezing the coconut flesh. )- Strain the resulting milk then let boil over low heat (reserve the grated coconut for second and third extractions.) )0 Simmer until oil comes out, about one hour. The oil should separate from the curdled milk and there should be solid particles. Make sure latik is brown but not burned. Set aside the latik. Reserve

SPECIAL RECIPE COLl.ECTlON FOOD ct the coconut oil. Make the maja: )o Pour the"!' Ct.?" -.. -.::...-:;::;: water over the reserved grated ~ Squeeze to get second d..."ld ::!n::": extractions of coconut milk. '<.E: ~ get 4 cups of these extractions.. ,. Pour into a deep pan. Add ~!:J!!: butter and dissolved cornstarch. )0 Bring mixture to a ooil over mediu::::::...": stirring constantly, to prevent lumps.. )- lower heat, simmer for about 3OrrC:I::.::!:s stirring constantly or lmtil comstardt"b3;; completely cooked and mixture ~ smooth. )0 Grease a medium rectangular pan Wll!.

coconut oil. Spoon I1UIja into pan~-.:

set in the refrigerator, about 10 to 12 hIx=s. )0 To serve: Sprinkle latik on top of and slice into serving pieces . •

LONGGANISA ROLL 15 to 20 Servings

This recipe was inspired by La Esquivels novel Like Water for Chcx:oIal!. The book gives a recipe for Christlllfl~ .;cooked according to Mexican t raa;~

FOOD contributor Tina Diaz, wilD hardly put the book down while read:.r:c adapted the recipe using local ingre-ilt=i such as Vigan-style longganisa, E:a:

Spanish sardines and the Filipinos' ,rri. .... bread, pan de saL

112 kilo Vigan-5tyle longganisa 113 cup water 1 S-oz bottle spicy Spanish

sardines, 5moked style, d.r~ deboned and sliced into chud:!

1 medium white onion, finel~chopped

1/4 teaspoon dried oregano 15-20 pan de sal

)- In a pan, over medium heat, to:. longganisa links in water. When the wa:e= evaporates, prick the Inngganisa to release the juices and oil. ,.. Separate the links by cutting ~ removing the strings that tie up ea.:=. longganisa. Lower the heat and r:::

longganisa in its own fat. )0 Meanwhile, combine sardine dx=:w;s

onion and oregano. Set aside. )- When the Inngganisa is evenly bb!iL""_~""'-"': turnoffheatandspoonoffexce;Ea~

Iongganisa in the pan and slicF ~ pieces. Add the sardine rnixtt!:2 .iCC

a spoon... mix gently; taking Gl1E"ax:Il" .

the sardines. ,.. Take one pan de sal and ~ •• __ ::: knife,makeasliton the rn .- •

<I> FOOD~RfOi'E cotL~

of the bread. slicing throt.:gh :he- inner part of the t>~ \I\~-.u::: ~idng it in halL ,.. Fill !'1m ~;d _i:h :.:.rggmisn mixture. He:atin an O\-eIl tce:stt'!" for three minutes to ach);~ye a c:usty top . Or bake in rom--er.l)t..-.o.a1 mom at 350"F for 5 to 7 m.....'"T.::=:s :i:' get the same result. Serve ~-a=:n. .

Hom BANANA FRITTERS t'~

11.'2 cups pancake mix L,l cup honey 1 tablespoon sugar 2 cups vegetable or com oil 6 bananas (lakatan), sliced

horizontally into 1/2 inch pieces 6 scoops vanilla ice cream

» Make pancake mix following package directions. Stir in honey and sugar. ,.. Heat oil in a wok. Mix bananas with pancake batter and fry in hot oil until golden brown, working in batches and straining oil once in a while. ,.. Remove banana fritters from oil and drain on paper towels. Serve with ice cream.-

BRANDY RAISIN BREAD PUDDING MakL>s 24 one-indl slices

FOOD mallaging editor Cherie Mijares recalls her father making this pudding every Christmas eve. The raisins soaked ill bralldy or mm make this holiday, taste like a moist fruitcake. For the caramel syrup: 2

1/2 cups sugar hot cup water

For Pudding: 2 cups raisins 1/2-1 cup brandy OR rum 2 loaves day-old bread 6 cups evaporated milk 1 cup sugar 10 eggs, lightly beaten 2 830-grams cans fruit cocktail,

drained 1 medium can pineapple tidbits,

drained 3 teaspoons vanilla 1 teaspoon lemon extract For garnish:

Whipped cream Red and green cherries

Prepare the caramel syrup: '" In a heavy

saucepan, heat sugar until melted. Turn down heat to h ."t'p sugar from burning. When sugar turns light brown, add water slowly while mixing until sugar crystals are dissolved. Pour syrup onto bottom of baking pans of desired shapes and sizes. Let syrup cool and harden. ,.. Preheat oven to 350"F. Make the pudding: ,.. In a bowl soak the raisins in the brandy (or rum if not available). )- Shred or slice bread into mbes to make 15 cups. Put in a large mixing bowl. Add remaining ingredients. !v1ix thoroughly. Add brandy-soaked raisins and stir well. )- Pour into prepared pans until threefourths full. Cover pans with aluminum foiL Bake 25 to 30 minutes or until top is golden brown and knife inserted in the center comes out clean. ,. Remove from oven. To serve, loosen pudding from sides of pan and invert onto a serving platter. (The pudding does not need any sauce because the caramel syrup glazes the pudding). Serve warm or cold. Garnish with whipped cream and red and green cherries if desired.-

FLAN DE QUESO WITH GLAZED TROPICAL FRUITS 2 Servings

FOOD colltributor jl/lldy Cueco dcoXloped this recipe for a Valentine issue, makillg it jllst good enough for a romalltic dillner for hvo.

3 whole eggs • 2 egg yolks 13/4 cups condensed milk 13/4 cups w hole milk 2 teaspoons vanilla extract 5 ounces cream cheese 1 cup sugar 1/2 cup water 2 tablespoons butter 1/2 cup sugar 1 mango, cubed 4 senorita bananas, sliced into

rounds 2 slices pineapples, cut into bite-

size pieces 1 kiwi, peeled and cut into cubes

)- In a blender combine whole eggs, yolks, condensed milk, whole milk, vanilla and CR'am cheese. Blend for 10 to 15 minutes. )- In a saucepan, melt the 1 cup sugar unti l golden brown without stirring. Slowly add water to make syrup. )- Dividesyrupinto individual flan di.JJcs. Pour egg yolk mixture and steam over

medium heat lUltil £ian sets. ,.. In a skillet, heat together butter and the 1/2 cup sugar. Saute fruits briefly in butter and sugar. )- Unmold flanand top with glazed fruits. -

NILUBI 6-8 Servings : .• .

1 cup malagkit rice Pandan leaves

:; cups water for boiling 1 cup roasted monggo beans 1 cup pure coconut milk 1 cup white sugar

,.. Boil ma/aght and pandall leaves in water until soft and flaky. Add roasted mOllggo and boil until monggo softens. )- Pour in coconut milk and sugar, sirruner for 5 minutes. Remove pmuinllleaves before serving. -

MOCHA CHEESE PIE 8 Servings

To grind crackers easily, /1IIt them ill a sealcd plastic bag. Make sure tire bag is sealed alld airless. Cmsh the crackers IIsil1g a rolling pill. Keep rolling over the pll15tic bag until crackers are finely ground.

For the cmst: 1112 cups ground graham crackers 113 cup melted butter

For the filling: 1 225-gram pack cream cheese 1 225-gram pack all-purpose

cream 112 cup sugar 2 tablespoons instant coffee,

dissolved in 1/4 cup hot water 2 envelopes unflavored gelatin,

dissolved in 112 cup water 114 cup chocolate syrup

Make the crust: ,... In a bowL combine crackers and

butter. Blend well until crumbs are coated with butter. )- Press over bottom and sides of a 9-inch pie plate. Chill while preparing the filling. Make the filling: ,.. With an electric mixer, cream together the cheese and all-purpose cream until soft and fluffy. Gradually add the sugar. )- Pour the dissolved coffee and gelatin over mixture. Continue mixing until well blended. )- Pour the cheese-cream mixhHe into the prepared crust.

» Cover wi th plastic wrap and chill overnight.

CARAMELIZED PLANTAIN IN CR~PE CUPS 4 Servings

This is the winnillg recipe of Chef Flombel Co ill tlte 2001 Pinoy Nouvelle Cuisine Cockiest, sponsored by the Daily Manila Sllimbul!, with IUI/dillg support fro m ti,e Tokyo Associatiol/.

4 plantain (sa ba bananas), peeled and sliced Water for boiling

1 cup white sugar 112 cup butter 114 cup all-purpose cream

For the crepe rnhturc: 3 eggs 1/2 cup cake flou r 1/2 cup melted butter 11/2 cups fresh milk

Garnish: Papaya slices Guyaba/IO slices

)0 Boil plantains in water until tender. » In a pan. melt sugar over low heat. Blend in butter and cream. Set aside. )o ln a bowl, mix all ingredients for crepe and set aside. » Using a l -ounce measure of ladle, pour crepe batter into a nonstick pan. lilt pan immediately to evenly spread out the mixture and cover the whole surface of the pan. Over medium heat, cook the crepe until golden brown and crisp, about 30 seconds on each side. » Mold crepes into dessert cups. Add a spoonful scoo p plan tain and caramelized sugar on top of each crepe. Garn ish w ith slices o f papaya and guyabmlo. -» Ju st before serving drizzle with chocolate syrup.-

BIBINGKANG MALAGKIT WITH COCO JAM 8-10 Servings

For the bibillgka llg lIIa/agkil: 4 cups coconut milk 2 cups malagkit rice, soaked

overnight in water then drained

SPEGAL RECIPE COLLECTION 'FooD (JJ:

1 1/2 cups brown sugar 1 teaspoon salt 1 teaspoon vanilla

Wilted banana leaves for l i~ or butter / margarine for greasing pans

For the topping: 1 cup coco jam (matamis 1111 _

available in supermarkets) 2 cups condensed milk

Make the bibillgkallg II/lI /lIgki t: '" it the coconut milk in a wok or !-_ skillet. Ad d dra ined malagki~ ::; suga r and salt. » Boil over medium heat until a:= dry, s tirring cons tantly to pr burning at the bottom of the pan. t.: heat and add van ill a. Coye!' continue cooking 10 to 15 minu:l3. » Preheat oven 375"F. » Line a 9" x 12" baking pa::" banana leaves or grease bottorr. IX ....

wi th bu tter or marga ri ne. P lI1a /agkit mixture in the prepared:1C_ .:.e aside. Make the topping: » In a bowi.",""'"

(I) FOOD SPECIAl RfOPE COUEC11ON

-

Seven-Layer Toffee Crunch Cake with Strawberry and Cream

cocojam and condensed milk. Mix welL Spread evenly on top of malagkit. » Put in the preheated oven and bake for 20-25 minutes or until topping is golden brown. ·

FLORENTINES Makes 14-16 cookies

1/3 cup butter 1/3 cup fresh milk 114 cup white sugar 2 tablespoons honey 1/2 cup red candied cherries, finely

chopped 1/2 cup green candied cherries,

finely chopped 1 cup slivered almonds 1/4 cup all-purpose flour

)- Preheat oven to 350"F. Place butter, milk, sugar and honey in a small saucepan. Bring to a full rolling boil for about 5 minutes or until mixture thickens slightly, stirring constantly to prevent overflowing. Remove from heat. Transfer. mixture to a medium bowL )- While still hot, stir in candied cherries

using a wooden spoon. Add almonds. Stir in flour. ,. Line cookie sheets with nonstick baking paper. Using a tablespoon, drop mounds of cookie mixture 3 inches apart onto cookie sheet. With the back of a spoon, spread the mixture to make 3-inch circles. Bake in preheated oven for 10 minutes or until edges are browned . )- Let stand for 1 minute to finn up the cookies. Using a pancake tumer; carefully transfer to a cooling rack and cool. .

SEVEN-LAYER TOFFEE CRUNCH CAKE WITH STRAWBERRIES AND CREAM 10 to 12 Servipgs

Dorothy Ferreria made this recipe Jor Food's seventh anniversary issue. The layers of this cake are ven) soft and velvety, with real me/t-in-the-mouth goodness. Serve in thin slices because each slice is so rich.

For the lemon chiffon cake: 2 1/4 cups sifted cake flour 11/2 cups white sugar, divided 1 tablespoon sifted baking powder

1 teaspoon pure lemon extract 1 teaspoon fine salt 1J2 cup com oil

. 3/4 cup water 5 egg yolks 8 egg whites 1J2 teaspoon cream of tartar

For the toffee crunch: . 1 1J2 cups white sugar 1J4 cup light com syrup 1/4 cup water 1 tablespoon well sifted baking

powder

For the whipped cream: 1 225-gram bar cream cheese 2 tablespoons orange liqueUI 2 cups all-purpose cream 2/3 cup sifted powdered sugar

For the garnishing: 1 kilo fresh strawberries

Make the lemon chiffon cake: )- Preheat oven to 35CfF. Line the bottom of seven 9" round cakepans that are 11 / 4 inches high with baking paper. Set aside.

)- In a large mixing bowl combine flOUT,

1 cup of the sugar, baking powder, lemon extract, ~t, com oil, water and egg yolks. Beat well '.'lith a wire whisk until smooth. Set aside. )- In another mixing bow\, combine egg whites and cream of tartar. Using an elec tric mixe r, beat until froth y. Gradually add the remaining sugar while continuing to beat at medium speed . After adding all the sugar continue to beat the egg whites at a higher speed until the egg whites are stiff but not dry. )- Carefully fold beaten egg whites into the egg yolk mixture. Divide the cake batter equally among 3 of the prepared baking pans. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. )- Prepare anoth er recipe of lemon chiffon cake and divide the cake batter equally among rem aining 4 prepared baking pans. Bake for 10 to 12 minutes or until a toothpiCk inserted in the center comes out clean. Make the toffee crunch: )- Generously grease an 8-inch square baking pan ,vith butter. Set aside. )- In a thick, large wok o r saucepan, combine sugar, syrup and water. Clip a sugar thermometer on th e side of saucepan and place over h igh h eat. Allow to boil. As soon as mixture boils, use medium-low heat and cook syrup without stirring until it reaches hard crack stage (3OO"F). Tum offheat and stir in the sifted baking soda. )- Pour mixture into the buttered pan. Allow to set com pletely before breaking into pieces with small knife and fork. Keep the candy away from an airy place to minimize weeping (melting of the hardened mixture). Make the whipped cream fros ting: )In a bowl with an electric mixer, beat creamcheese for a few minutes to soften. Add remaining ingredi ents and continue beating until fluffy . . To assemble: >- Secure a cake layer on a cake platter with a little of the prepared whipped cream frqsti n g. Place an adequate am~qt of cream on top of the cake, spreading it as evenly as possible. Place a second layer of cake and spread frosting on top. Repeat this procedure with the remaining cakes and frosting and layer cakes one on top of the other. >- Use enough frosting to cover the top and the s ides of the laye red cake. Garnish the sides and the top surface

with toffee crunch. >- Use remaining frosting to pipe out rosettes and a border around the cake. Decorate the top with fresh strawberries. Keep chilled before serving .•

CLAUDE'S DREAM (BUCO-PANDAN GElATIN) 4 Servings

There are numy versions of this desSert but none as delicious as Claude Tayag's, which uses maca puna ice cream as the dressing.

5 fresh ralldall leaves 3 cups bllko juice 2 packs unflavored gelatin

Meat from 2 young coconuts 1 quart macapuno ice cream

>- Boil pandan leaves in buko juice for 5 minutes. Remove leaves and allow liquid to cool. >- Dissolve gelatin in cooled liquid. Simmer until gelatin dissolves then pour into a shallow rectangular pan. Let set until firm. )- Cube set gelatin and mix in a serving bowl with coconut meat. Refrigerate until serving t ime, then serve w ith macapu110 ice cream. ·

Bueo MOLD DELIGHT 6 Servings

This is an easy, low-calorie dessert, great fordieters and theweiglzt consciolls.If doesn't call for sugar and relies on the natllral sweetness of the buco juice. llist go easy 011

the whipped cream.

1 bar red gld aman 1 buco (separate shredded meat

and water) Whipped cream

>- Break the gu/alllan into p ieces a nd combine w ith huco water. >- In a saucepan simmer the glilanum and buco water over low heat until guIallum is thoroughly dissolved. Remove from heat. >- Stir in shredded huco and continue cooking for 2 minutes. )- Pour into individual dessert cups o r any desired mold. )- Chill in the refrigerator 10 to 15 minutes or until set. >- Decorate with whipped cream before serving .•

CHOCOLATE BUTTER COOKIES Makes about 60 cookies

SPECIAL RECIPE COU£CTION FOOD (!)

2 cups all-purpose flour 2 teaspoons baking powder 112 teaspoon salt 1 cup butter, softened 2/3 cup granulated sugar 2 egg yolks 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup chocolate oops

>- Preheat oven to 350°F. Sift together £lour, baking powder and salt. Set aside. )- In bowl of electric mixer, cream butter until light in color. Gradually add sugar and continue beating until light and £luffy. )- Beat in egg yolks, one at a time, beating well after each addition. Add almond and vanilla extracts. )- Blend in flour mixture and beat batter just until well combined. Ad d chocolate chips and mix lightly. You may do this by hand. >- Grease 3 to 4 cookie sheets. Drop batter by rounded tablespoons on greased cookie sheets about 11 /2 inches apart to allow space for expansion. )- Bake in preheated oven for 10-12 minutes or until sides of cookies turn light brown . )- Remove from oven and let rest on cookie sheets for about 5 minutes then trans fe r to a cooling rack. Store in covered containers .•

GINGERBREAD COOKIES Makes 8 to 10 g ingerbread cookies

For the cookies: 3 2/3 cups aU-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 2 teaspoons ground ginger 1 cup butter, softened 3/4 cup brow n sugar, packed 1 .gg 1/2 cup dark vanilla syrup or

molasses Candy sprinkles for decorating Candy coated chocolate buttons

For the soft royal icing: 3112 cups powdered sugar; sifted 3 egg whites

Food colors for tinting

Make the cookies: )- Preheat oven to 325"F. In a medium size bowl, combine flour, baking soda, salt, cinnamon and ginger. Blend well with a wire whisk. Set aside.

a. FOOD SPECIAL RECIPE COllECTION

,. In a mixing bowl, cream butter and sugar on medium speed. Add egg and vanilla syrup and continue beating until well incorporated. Add flour mixture and mix on low speed just until combined. )0 Gather dough into a ball. Divide into 2, flattening each ball into disks. Wrap in plastic wrap and chill for 30 minutes or until firm. ,. Using a flowed rolling pin, roll d ough onto floured surface to 1/ 4-inch thickness. Lift dough once in a while and rotate to keep it from sticking on the surface. Dust surface and rolling pin with flour as needed or when dough starts to stick ,. Dip cookie cutters in flour and use to cut cookie shapes. Reroll scraps of dough until all dough is used up. To keep from stretching the cut out dough, use a pancake turner to lift the dough into an ungreased cookie sheet. ,. Decorate shapes mth candy sprinkles and use candy-coated chocolate for the eyes, nose and mouth of the gingerbread. Bake in preheated oven 10 to 12 minutes. Using a pancake turner, carefully transfer rookies to a flat surface and cool

Make the soft royal icin g: ". Place powdered sugar in a mixing bowl. Add egg whites and beat at medium speed until soft and fluffy. ". lint icing using desired colors. Place fros ting in an icing bag with desired decorating tipand decorate baked cookies. ". Let frosting dry for several hours before handling rookies. Note: If you do not have rookie cutters, cut out a pattern from a cardboard. Place over rolled cookiedough and cut through using a knife. -

CHEWY CHOCOLATE CHIP COOKIES Makes 30-36 cookies

2 114 cups all-purpose flo ur, sifted ]}2 cup skim milk powder, s ifted ]}2 teaspoon baking soda ]}4 teaspoon salt 1 cup butter, soft ened )/2 cup brown sugar 113 cup white sugar 2 tablespoons light com syrup 1 egg 1 1f2 cups semi-sweet chocolate chips

". Prehea t oven to 300"F. In a medium bowl, com bine flour, skim milk, baking soda, and salt. Whisk well ..... <jth a wire whisk. Set aside. ". Place butter, sugars and corn syrup in a mixing bowl. Mix on low speed until combined, scraping down sides of bowl. Add egg and mix on medium speed until well incorporated. ,. Add flour mixture and chocolate chips into butter mixture. Mix on low speed until just combined. Cover with plastic wrap and chill for 30 minutes or until firm. ". Line a cookie sheet with nonstick baking paper. Using a teaspoon or a small ice cream scooper, scoop ou t mounds of cookie dough and place 2 inches apart on cookie sheet. Flatten the mounds with floured fingers. ". Bake for 18 to 20 minutes. Cookies should still be soft to the touch. Remove from the oven <lnd let stand for 1 minute to firm up the cookies. Tr<lnsier cookies to a cooling rack and cool. Vmiations: Nutty Chocolate Chip: Add , 1/2 cups chopped walnuts, c<lshew or almonds inat butter mixture.

Rainbow Chocolate Chip: Instead of semi-sweet chocolate chips, use 2 cups mini candy-coated chocolate buttons. Peanut Butler Chocolate Chip: Use 2 cups candy-coated peanut butter chocolate pieces. White Chocolate Chip: Use 2 cups white chocolate chips and 11 /2 cups chopped walnuts. Double Chocolat~ Chip: Reduce allpurpose flour to 2 cups plus 2 tablespoons, and reduce skim milk to 1 / 4 cup. Add 1/2 cup Dutch processed cocoa powder to the flour mixture. Increase white sugar to 1/ 2 cup, brown sugar should be packed. Black and White Chip: Use a Double Chocolate Chip for cookie dough; reduce semi-sweet chocolate chips to 1 cup, and add 11 / 2 cups white chocolate chips. -

GUINATAANG HALU·HALO 6-8 Servings

2 coconuts Water

2 cups cubed gabi 2 cups cubed IIbe 2 cups cubed ca mote 112 cup sago 2 cups galapollg (ground

glutinous rice) 4-5 saba bananas, cut into 1" rounds 2 cups sliced langka 1 cup sugar, or to taste

". Grate coconut meat. Add about 1/2 cup water to grated coconut meat and squeeze out about 1 cup milk from the grated coconut. Strain the milk and set aside. This makes the thick coconut milk (first extraction). ". Pour additional water into coconut meat and squeeze out more of the milk to make 5 cups of liquid. Strain this liquid into stockpot. ". Bring liquid to a boil Add the gabi, u~, camale and sago. Bring back to a boil then lower heat to simmer. Continue simmering until gahi, u~, camole and sago are almost tender. Stir often to prevent ingredients from sticking to the bottom of the pot. ". With lightly oiled hands, shapegn/apollg into 1-inch siz&!. balls. Drop balls one by one into the simmering liquid. ". Stir in bananas and Inngkil. Simmer until fruits are almost tender, about 10 minutes. ". Blend in sugar and the reserved 1 cup thick coconut milk. Continue simmering until ingredients are tender but still firm

and the liquid has thickened" about:; more minutes. Let ClXJl a few minutes before serving. Donot cover pot untilguinataml is completely cool to prevent spoilage. ·Note: 11Ie proportions of the ingredients are just a guide. You may use more or less of each ingredient, depending on your personal preference. -

CURLY SHELLS Makes 3 dozens

2 cups flour 1 teaspoon baking powder

Pinch of salt 112 cup (1 stick) melted butter 114 cup whole milk 1 teaspoon vanilla

1 'gg Cooking oil for frying

)0 In a bowl, combine flour, baking powder and salt. Make a well at the center and add the melted butter, milk, vanilla and egg. )0 Mix well until dough becomes stiff. Knead until smooth and roll mtoa cylinder about one inch wide in diameter. ". Cut cylinders into 2-inch long pieces. Pass the tines of a fork over each cylinder to fonn ridges. Curl pieces in the shape of a shell. )0 Heat oil in a deep pan and deep-fry shells in batches until golden brown,. 6 to 7 minutes. )0 Drain on paper towels while making the syrup.

Syrup

1 cup sugar 1/4 cup water

)0 In a large, shallow pan, combine sugar and water. )0 Over medium heat, cook until mixture is syrupy, about 3 minutes. )0 Add deep-fried shells and stir to coat in syrup .-

BLUEBERRY CHEESECAKE (Recipe of Jill Sandique) 8-10 Servings

For the crust: 2 cups Graham cracker crumbs 2 tablespoons sugar 113 cup butter

For the filling: 2 cups cream cheese,

SPECIAl RECIPE COUECTION FOOD e at room temperature

3/4 cup sugar 4 eggs 1 cup heavy cream 1 teaspoon lemon extract OR

vanilla extract 1 cup blueberry pie filling

Make the crust: ". Toss all crust ingredients together. Press onto the bottom of a 9" springfonn pan. Set aside. Make th e fill ing: ". Preheat oven to 300"F. Mix together cream cheese and sugar at low speed until smooth. Add the eggs, two at a time, mixing well after each addition. Stir in cream and lemon extract. Blend well. )0 Pour into prepared crust and bake in a baine-marie for 1 1/2 hours. Cool completely. Top with blueberry pie filling. ". Refrigerate until cold . Serve chilled. -

MIDNIGHT DREAM 8-10 Servings

TIlis is a creamy chtxolate mOllsse cake with a base that differs from the USllnl duxolnJe butter mke. TIle rnke appears light as a (Wild UpOIl

baking, bllt traIlS forms into II rich, dense cake wltrn chilled. Semi-sweet chocoillte chips brillg out the iI/tense chocolate flavor of this richly SIltisfying dessert.

For the cake: 1/2 cup butter 1 cup semi-sweet chocolate chips 2 tablespoons Dutch processed

cocoa 3 eggs, separated 1 tablespoon all-purpose flour 1/4 cup sugar

For the mousse: 1112 cups all-purpose cream,

divided, 1 cup to be chilled solid 11/4 cups semi-sweet chocolate chips 3 eggs, separated 1 tablespoon unflavored gelatin 3 tablespoons cold water 1/3 cup sugar

For the topping: (optional) 1 tablespoon cocoa powder 3 tablespoons powdered sugar,

divided 112 cup all-purpose crl.':am, chilled

Make the cake: '" Preheat oven to 35O"F. Line a 9-inch round springfonn pan vvith nonstick baking paper. ". In a small saucepan, melt butter, chocolate chips and cocoa. Stir until

Cl) FOOD SPEClAl RfClPE COllEC11ON

smooth. Transfer to a medium bowl and cool. » Add egg yolks and flour to cooled mixture. Stir with a wire whisk until smooth. » Place egg whites in a grease-free mixing bowl. Beatwith electric mixer on medium high speed until foamy. Gradually add sugar. Increase speed to high and continue beating until stiff hut not dry. » With a wire whisk, gently fold in chocolate-egg mixture into whites . Pour into springform pan, tapping pan gently on the table to remove any air pockets. » Betke for 20-22 minutes. Remove from oven and coolon w ire rack. Cake will shrink as it cools. Put the cake back into the pan. Make the mousse: » In a small saucepan, over low heat, heat the 1/2 cup all-purpose cream that's NOT chilled. Add chocolate chips and stir until smooth. » Stir a little of the chocolate mixhue into egg yolks to prevent the yolks from curdling. Pour tempered yolks back to

chocolate mixture. ,.. In a bowl, combine gelatin and cold water. Add to chocolate-yolk mixture and heat to d issolve gelatin . Remove from heat and transfer to a medium bowl to cool until just warm. !

,.. Place egg whites in a grease-free mixing bowl. Beat with electric m ixer at medium high speed unt il foamy. Gradually add sugar and continue beating until stiff but not dry. Gently fold in chocolate-yolk mixture until uniformly blended. Set aside. ,.. Place the 1 cup chilled cream in a medium bowl. With a wire whisk, mix cream until smooth, but do not whip. Add a little egg white mixture to lighten the cream. ,.. Add the rest of the egg white mixture and fold until uniformly blended. Pour mixture over cake, tapping pan on the table to remove air pockets. ,.. Smoothen top with a knife or angled metal spatula. chill overnight in refrigerator. To put topping: (if using) '" After the cake has chilled overnight, run a wet metal spatula around sides of

mousse . Release sides of springform pan. ,.. Using a fine sifter, sift 1 tablespoon cocoa over cake. Sift about 1/2 to 1 tablespoon of the powdered sugar over cake but not entirely covering the cocoa powder. ,.. Whip chilled cream with remaining powdered sugar and pipe cream around the edges of mousse cake. Transfer cake to a platter before serving.·

MANGO BROLEE 6 to 8 cups

2 cups fruit cocktail, drained 4 small ripe mangoes, peeled and

diced 2 cups fruit yoghurt 1 teaspoon pal/dall essence 2 tablespoons confectioners'

sugar 1 cup brown sugar 1 cup drained fruit cocktail for

garnish

,.. Preheat the broiler. In a medililll bowl, mix together fruit cocktail and mangoes.

,. Spoon fruits in to the base of a shallow baking dish. In a small bowl, combine fruit yoghurt, pandall essence and confectioners' sugar. ,. Pour mixture over fruits and spread to cover the top surface completely. ,. Sprinkle brown sugar on top and cook under hot broiler fo r 15 minutes or until sugar is dissolved and forms a crust. ,. Chill in refrigerator for an hour before serving. If desired garnish with additional frui ts.-

APPLE PIE 8 to 10 Servings

Most apple pies call for Granny Smith apples wlrich are rather tart. Since these are 1I0t available ill Manila, FOOD editor in ciJiefNonna Chiki~mco tried usinS the Red Delicioui, t>ariety. The result won the approval not only of her family but of FOOD's staff as lvell.

For the crust: 2 1/2 cups all-purpose flour, plus

additional for dusting 1/2 teaspoon salt 1/2 cup (1 stick) chilled butter

1/3 cup chilled butter-flavored shortening. such as Crisco

6 to 7 tablespoons ice cold water 2 tablespoons milk or cream 1 tablespoon sugar

For the filling: 6 cups thin1y sliced,'peeled apples

(you may use Red Delicious) 1/2 cup packed brown sugar 11/2 tablespoons cornstarch 1/. 11/2 2

teaspoon cinnamon tablespoons butter tablespoons dark com syrup or maple-flavored syrup

Make the crust: ,.. In a large bow1,. sift together flour and salt. With a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until mixture becomes small crumbs. ,. Sprinkle water over mixh.J.r(>, a little at a time, tossing lNell with a fork to make sure liquid is thoroughly incorporated into flour. ,. Gather dough into a ball. Wrap in waxed paper or plastic wrap and chill 30 minutes to 1 hour. Meanwhile make

SPECIAL RECIPE COLLEcnON FOOD G ~

filling (see recipe). ,. When dough has sufficiently chilled (not longer than 1 hour), divide into 2. )0 Dust a smooth work surfare \vith flour (marble works best since it retains the coldness of the dough.) You can also use 2 large pieces of waxed paper dusted with flour. Dust rolling pin also with flour. ,. Roll out d ough. Starting from the center press rolling pin outward, lifting the rolling pin just before the edge. )0 Starting from center again, roll the rolling pin downward (towards you), again lifting before reaching the edge. ,. Continue rolling the rolling pin on the dough, turning the dough as you go, until dough is l iB-inch thick and forms a circle that's 2 to 3 inches larger than the pie pan (to measure, invert pie pan onto dough surface). Be careful not to ro11 pin until the edges of dough so pastry doesn't become too thin. ,. Fold the dough into half. Lift and center dough in pie pan. )0 Ease dough gently into pan, shaping to press firmly against bottom and sides of pan. Do not stretch the dough to prevent shrinkage during baking and

:l) FOOD SPEClAL RECIPE COLlECTION

ma ke sure there's no air between the dough and the pan to prevent blisters. )- With kitchen scissors trim any excess dough hanging from sides of pan but leave 1I / 2-inches of overhang. Chill the shaped crust about 13 minutes in freezer. )- Meanwhile, roll out second dough ball for the top crust, following similar directions. Set aside. Make the filling and assemble pie: )- Place sliced apples in a large bowl. Combine sugar, comstarch and cinnamon. Toss apples in mixture wltil well coated. let stand to allow flavors to blend. )- Preh eat oven 425°F. Sprinkle the bottom crust lightly with flour to keep it from getting soggy. Spoon prepared filling into crust. Dot with butter and drizzle syrup over filling. )- Fold second crust into half. Place over pie filling and unfold, covering filling entirely. )- Fold edges of top crust under lower crust, pressing crusts together to seal tightly. Flute or decorate edges as desired . Cut slits on center of top crust to allow steam to escape when baking. )- Brush top of pie with milk or cream.

Sprinkle sugar on top. Cover edges of pie with strips of foil to prevent excessive browning. )- Bake in preheated oven 10 minutes. Reduce heat to 35O"F and bake 35 to 40 minutes or until golden brown.-

LASANG PINOY FRUIT SALAD 13 Servings

1 454-gram can fruit cocktail 1 565-gram can lychees in syrup 1 454-gram can peaches in syrup 1 medium bottle nata de coco 1 red apple, unpeeled and cubed 2 tablespoons lemon juice 1 225-gram pack cream cheese,

cubed 1 383-gram can thick cream 1/2 cup full cream condensed milk

)- In separate colanders, drain the fruit cocktail, lychees, peaches and nata decoco. )- Toss apple cubes with lemon juice to keep from browning. )- In a large mixing bowl, combine the cre am cheese, thick cream and condensed milk. Toss with the fruits

and mix well. Keep chilled until serving time. )- Serve as is or \vith pandan crepes, meringue or phyllo pastry cups.-

Pan dan Crepes FOOD columnist Do rothy Ferreria

suggests serving frui t salad ill dIfferent ways~wrapped in pandanllavored crepes, 011 meringue cups or ill phyllo pastry cups.

1 cup sifted all-purpose flour 2 whole eggs (1/2 cup) 112 cup fresh milk 1/. cup pandan water" 1/. teaspoon fine salt 1/4 cup melted butter

Drops of green liquid food color

For the top: Chocolate syrup

)- Pour all crepe ingredients into a mixing bowl. Mix well with a wire whisk until smooth and lump free . )- H eat a 6- or 8- inch diameter nonstick pan over low heat. Lift the

pan and pour a scant 1 / 4 cup of the batter into the pan. Swirl the pan to allow the batter to completely cover the bottom. Pour off excess batter if needed. ,. Place pan over low heat and allow

- the crepe to cook until the edges begin to curl. Fl ip the crepe and cook the other side for a few seconds. Transfer cooked crepe to a platter. Repeat with remaining batter. ,. When ready to serve, place a piece of crepe on a platter. Spoon an adequate amount of fruit salad in the lower portion of the crepe. Roll to enclose the filling. ,. Transfer to a dessert plate or serving platter (for a buffetl, laid out side by side. Drizzle the top with. chocolate syrup. Serve cold. .'. To Make Plwrian Water: Boil 2 cups of water and 4-5 pandan leaves for about 10 minutes to extract the flavor of pandall in water. Set aside and let cool.

Phyllo Pastry Cups

12 sheets phyllo pastry

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. ~ . " ','. "

1112 cups unsalted butter, melted

,. Preheat oven to 37SOF. Cut each phyllo pastry sheet into 8 equal portions. Working with one piece at a time, brush the surface of the pastry generously with butter. Arrange 4 pieces one on top of the other in crisscross fashion. ,. Carefully fit the pastry into a 3-ounce muffin/ cupcake molder. Repeatwith the remaining pastry. Each sheet should yield 2 pastry cups. ,. Bake for about 10 minutes or until the pastry is golden brown. ,. Carefully transfer pastry cups into individual dessert plattelS. Allow to cool for 5 minutes then fill the cups with prepared fruit salad. Serve immediately. Note: Phyllo pastry can be bought at deli shops. Keep refrigerated. Once opened, use within the week. Pastry cups can be baked ahead of time and kept in airtight container for 3 days at room temperature.

Meringue Cups

1 cup egg whites

SPECV>J. RECIPE COLLEcnON FOOD (l)

] teaspoon cream of tartar 21/4 cups caster sugar

,. Preheat oven to 27SOF. Line four cookie sheets with baking paper. ,. Bea t egg whites together with. the cream of tartar using an electric mixer at medium speed until egg whites are frothy. Gradually pour in caster sugar. After adding all the sugar, continue to beat at high speed until egg whites are stiff but not dry. ,. Transfer meringue to a large pastry bag fitted with an open star tip. Pipe out disks of about4-inches in diameter. Pipe out the sides, forming a cup. ,. Bake in preheated oven for 11/2 to 2 hours or until the meringue can beeasily removed from the cookie sheet. The meringue shells can keep in an airtight container for a t least3 days. Use as cups for fruit salad. ·

BLDNDlE SQUARES 20·24 Servings

2112

112

cups flour teaspoon salt

ED FOOD SPECIAL RECIPE COLLECTION

6 pieces Buche de Noel was shared by Dorothy Ferreria ill the November 2002 issue of

Banana leaves, cut into 8" wide FOOD.

1 112 1

pieces cup grated cassava cup grated coconut cup refined sugar

,. WIlt banana leaves by passing them over a hot flame for 1 to 2 minutes. ,. In a bowl combine cassava, coconut and sugar. Mix well until texture is smooth. .. Arrange two layers of banana leaves on a tray and spoon some of the cassava-coconut mixture on the leaves. Roll leaves to enclose cassava filling and tie securely with string. Repeat with remaining cassava and banana leaves . .. Arrange on a steamer and steam the cassava suman until done, about 30 minutes.-

DEEP DISH BROWNIES 20-24 Servings

112 1

2 1 111. 11.

11' 3/4 1

cup butter or margarine cup sugar eggs teaspoon vanilla cup flour cup cocoa teaspoon baking soda cup chocolate syrup cup chocolate chips

.. Preheat oven to 35O"F. Line a 13" x 9" pan lined with parchment paper or foil. In bowl of electric mixer, cream butter and sugar until fluffy. Add eggs and vanilla. ,. In a separate bowl, combine flour, cocoa and baking soda and add to creamed mixture alternately with the chocolate syrup. Stir in chocolate chips. .. Spread the batter in prepared pan. Bake for 25-30 minutes or until a cake tester or toothpick inserted in center comes out with a few moist crumbs. " Cool the brownies in the pan, then cut into squares.·

BOCHE DE NOEL 8 to 10 Servings

Also known as a Christmas Yule Log, the Buche de Nod is a traditiom11 cake prepared in various countries aroulld the ·world. Its history dates back to Parisian bakers ill the 1800s who drew inspiration from the real logs burning ill the hearth. This recipe for

For the chocolate chiffon cake: 1 cup minus 2 tablespoons sifted

cake flour 1/3 cup caster sugar for egg yolks 3/4 teaspoon sifted baking soda 1/4 cup corn oil 4 eggs, separated 1/2 teaspoon vanilla 1/3 cup water 1/2 teaspoon fine salt 11/2 teaspoons coffee powder 1/4 cup sifted Dutch processed

cocoa powder 1/4 teaspoon cream of tartar 1/2 cup caster sugar for egg whites

For the filling: 1 teaspoon unflavored gelatin 2 tablespoons water 1 cup all-purpose cream 1/4 cup premium powdered sugar

Bottled chocolate syrup

For the chocolate buttercream: 1 cup butter 1 tablespoon coffee liqueur 2 tablespoons sifted Dutch

processed cocoa powder 11/2 cups premium powdered sugar 3/4 cup fresh milk

Bake the cake: ,. Preheat oven to 350"F. Line the bottom and sides of a jellyroll pan measuring 10" by 15" with baking paper. Set aside . .. In a large mixing bowl combine cake flour, the 1/3 cup caster sugar, baking soda, corn oil, egg yolks, vanilla, water, salt, coffee and cocoa. Beat with a wire whisk until smooth. Set aside. .. In another mixing ixlwL using an electric mixer; beat the egg whites and the cream of tartar together until bubbles are fine . Gradually add the remaining 1/2 cup caster sugar while continuing to beat at medium speed. After adding all of the sugar increase the speed of the mixer and continue to beat the egg whites until stiff but not dry. ,. Carefully fold the beaten egg whites into the egg yolk mixture. Transfer the cake batter to prepared baking pan. Bake for 20 minutes in preheated oven or until a cake tester inserted in the center of the cake comes out clean . .. Invert the cake on a sheet of baking paper. Roll the cake while warm together

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SPECIAl.. RECIPE COlliCTION FOOD m

fZ) FOOD SPECtAl. RfCIPE COillcnON

\vith the paper, starting from the long end. Set aside. Prepare the filling: )0 Disperse the gelatin in water and let stand to allow the gelatin granules to swell. Place over low heat to d issolve the gelatin. Do not allow the mixture to boil. )0 With an electric mixer, beat the allpurpose cream and powdered suga r together until soft peaks form. Gradually pour the gelatin mixhlre in thin streams while continuing to beat the cream at med ium speed. Continue to beat until stiff peak stage. ,.. Unroll the cake and trim the edges if necessary. Spread the cream filling over the surface. Drizzle with an adequate amount of chocolate syrup. Roll tightly and wrap in a sheet foil Freeze for at least 30 minutes. Prepare the buttercream: ,.. With-an electric mixer beat together the butter and liqueur at medium speed until fluffy. .. Pour in cocoa powder and the powdered suga r. Beat at low speed until combined. » Add the milk gradually, while

continuing to beat the m ixture at medium speed. Beat until of spreading consistency. To assemble: » Transfer the rolled cake to a serving platter. Use the prepared buttercream to frost the surface of the cake. » If desired garnish with chocolate shavings, meringue mushrooms and finely chopped walnuts. -

NO·BAKE ORANGE·CHERRY CHEESECAKE 12 Servings

For the crust:

1 1/3 cups finely crushed graham cracker crumbs

3 tablespoons butter melted

For the filling: 1/4 cup cold water 2 envelopes unflavored gelatin 2 225-gram packs cream cheese, at

room temperature 3/4 cup granulated sugar 1 cup all-purpose or whipping

cream

Rainbow Fruits

3/4 cup freshly squeezed orange juice

1 teaspoon grated orange peel

Topping and garnishes: 4 medium-size oranges, rind

and white pith removed, thinly sliced into rounds Maraschino cherries, quartered Fresh mint leaves

Make the crust: )- Lightly grease the bottom and sides of a 9-inch springform pan. » Mix cracker crumbs and butter until blended. Press over bottom and about 3/4 inch up the sides of pan. Cover with plastic wrap and place in freezer while making the filling. Make th e fi ll ing: )- In a small saucepan, pour water and sprbkle gelatin on it. Let stand until spongy, about 1 minute. Stir over low heat 2 to 3 minutes, until completely dissolved. Remove from heat. )- In a large bowl with an electric mixer, beat cream cheese and sugar until light and fluffy. Stir in aU-purpose or whipping

cream. Continue mixing over low speed 'vhUe pouring in orange juice and gelatin. Add orange peel. Pour into chilled crust. Cover pan and refrigerate at least 4 hours or lUltil firm. » Loosencheesecakefrom panby running a thin knife arolUld its edges. Remove pan sides. To top and garnish: » Before serving, arrange sliced oranges and cherries on top of cake. H desired garnish \\ithmint leaves just before serving. -

RAINBOW FRUITS 6 Servings

3 large Valencia oranges 5 cups water 2 bars white gulaman 112 cup sugar 1 teaspoon almond extract

Few drops o f red, green, yellow and orange food colors

.,. With the tip of a sharp knife, make a I -inch hole on the stem side of each orange. Insert a melon bailer to scrape the orange pulp and segments. Drain the juice into a small bowl and set aside. » Continue scraping until all the pulp and juice have been taken out. Make sure the orange skin doesn 't tear. Cover the orange shells in plastic wrap and chill overnight. » The next day, boil water in a deep pot. Meanwhile washgulaman bars, tear into p ieces then place in the boiling w ater. Keep at a low boil and stir occasionally until gu/al/lim is fully dissolved. » Add sugar and continue stirring for 1 minute or until sugar is dissolved. Pour in the resetVed orange juice. Remove from heat and add almond extract. Stir well. » Prepare 4 medium bowls. Through a s tra ine r pour the cooked gulamall m ixture in equal amounts into each of the four bowls. Add a few drops of red food color into the first bowL green food color into the second bowl, yellow food color into the third bowl and orange food color into the fourth bowl, until you get the desired intens~ty of colors. Stir well separately.' I

,. Place one colored gulaman mixture in spouted conta iner and pour into the chilled orange shells to make abou t an inch-high layer of color inside the shell. When this layer is nea~ly set, pour in the next color of gulaman . Do not pour in a new layer of guiaman mixture unless the firs t is nea rly set, so as not to mix up the

layers o f colors. Estimate that you need to put a slightly larger quantit), of gu/amall into the widest part of the o range to make an inch layer of color. (If colored gulmrum in the bowls becomes too finn, reheat jus. until melted). Chill the gulaman-filled oranges for at least 2 hours to set. » To serve, slice the filled oranges into wedges. Arrange on a platter and serve cold as a dessert or snack. For an attractive party centerpiece, make more p ieces of the Rainbow Oranges. Set some of the whole oranges on a bed of crushed ice, the others in sliced wedges on a platter. VARIATION S: Instead of oranges, you may use cantaloupe, honeydew melon, pineapple and watermelon. Follow the same procedure as fo r the Rainbow Oranges. Color the gulaman as desired by mixing the colors o r by adding milk to a color.-

JULIE'S SAVORY QUICK CAKE 6 to 8 Servings

Tilough called a "cake", t/lis dish is tlot sweet at all but is nevertheless really delicious, says FOOD mallagitzg editor Cherie Mijares who had the chalice to try it when she interviewed Frellch eXeClltive Anthony Parent Jor FOOD's August 2001 issue. The cake was prepared by Anthony's t/!enfomde Julie, who is now llis Wife.

112 cup white wine 112 cup sunflower oil 4 eggs 1/2 cup grated Gruyere cheese (or

substitute grated Emmenthal or Parmesan cheese)

1 cup all-purpose fl our 1 V2 teaspoons baking powder 1 V 2 teaspoons salt 1 cup chopped ham V 2 cup black and green olives,

halved

» Preheat oven to 375°F. Grease a 5" by 9" loaf pan. Sprinkle flour ligh tly on the greased surface. ,. In a bowl, mix the wine and the oil until well-b lended. » Add eggs, one at a time, beating well after each addition. Add the cheese and blend well. » Sift together the flour. baking powder and salt. Mix well with the choppe9 ham, olives and egg-cheese mixhlre. (It might also be nice to add some chopped red pimentos and pistachio halves for variety.) » Pour the batter into p repared loaf pan.

c SPECIAL RECIPE COUECTION FOOD G)

Bake in p reheated oven 40 t045 mihutes or lUltil golden brown. )0 Remove the cake from the pan ~-hile still hot and place on a serving platter. Serve warm in slices. -

SOUR CREAM COFFEE CAKE 12 to 16 Servings

Chef Jill Smzdique says she has alwa<JS been a kitchen junkie. A graduate a/various culi/lary schools abroad, she /lOW teaches at Heny Sisoll's culinary school ill Quezon City. She shared this recipe for sour cream coffee cake in FOOD's September 2002 issue.

For chocolate-nu t topping: 1 cup w alnuts or pecans 1 cup semi-sweet chocolate

chunks 2-3 tablespoons sugar V2 teaspoon ground cinnamon,

optional

For cake: ]j2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon bakin g soda 1 teaspoon baking powder 114 teaspoon salt 1 cup sour cream, at room

tempe rature

M ake chocolate nu t-topping: » In a bowL mix togeth e r all top pin g ingredients. Set aside. Make the cake: » Preheat oven to 35O"F. Lightly grease a 9" x 13" x 2" baking pan. Set aside. » Cream b utter a nd sugar until fluffy. Add eggs and vanilla. Blend w e ll.

.Meanwhile, sift together flo ur, baking soda, baking powder and salt. )0 Add flour m ixture to butter m ixture a lterna tel y wi th so ur cream. Mix well. Pour batter into p repared pan. Top with chocolate-nu t mixture. Bake for 35 to 40 minutes or un til done. -

LEMON POPPY SEED CAKE WITH LEMON GLAZE 8-10 Servings Dorothy Ferreria says that adding poppy seeds and a lenlO'z glaze to the pound cake gives it a zesty tang and an in teresting texture.

For the cake: All-purpose flour for dusting

fZ) FOOD SPECIAL RECIPE COLLECTION

3 cups sifted cake flo ur 2 teaspoons sifted baking powder 1/2 teaspoon salt

Grated rind of lemon 3 tabiespoons poppy seeds 1 cup butter 1 tablespoon orange liqueur 2 cups casler sugar, divided 4 eggyolks 1 cup fresh milk 4 egg w hites 114 teaspoon cream of tartar 112 cup caster sugar

For the lemon glaze: J uiee of 21emons (approx.1/3 cup)

1 tablespoon orange liqueur 3/4 cup caster sugar

Bake the cake: ". Preheat oven to 3Scr'F. Grease a 12-cup capacity bundt pan or 4 medium loaf pans measuring 7" by 4" with lard. Dust the greased areas w ith flour and tap off excess. If using the loaf pan line the bottoms of the pans with baking paper. Grease and flour the sides of the pans. Set aside. ,.. In medium mixing bowl combine sifted cake flo ur, baking powder, salt, lemon rind and poppy seeds. Set aside. ). Tn a la rge mixing bowl, using an eJectric mixer, crea m butter and liqueur together until light and fl u ffy. Gradually add 11 / 2 cups of the sugar while bea ting the butter at med ium speed. Increase the speed of the mixer and continue to beat for 5 minutes or until the mixture becomes very pale. )0 Add the egg yolks to the butter mixture. Beat at medium speed until blended. Alternately add the dry ingredientsand the milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients. Set aside. )0 In another mixing bowl, pour in the egg whites and the cream of tartar. Beat at mediumspeed until frothy. Gradual ly add remaining 1 /2 cup caster sugar, while continuing to beat at medium speed . Increase the speed of the mixer and continue to beat unti l egg whites are stiff and still glossy. )0 Carefully fold the beaten egg w hites into the bu tter mixture. Transfer to the prepared baking pan. If using the bundt pan, bake for about 1 hour and 10 minutes. If using loaf pans, bake for about 35 minutes. Insert a cake tester in the center of the cake to check doneness. It should come out clean. )0 Unmold the cake immediately to a

cake rack and prepare the lemon glaze. Make the glaze: ,. Combi ne lemon juice, liq ueu r and sugar in small mixing bowl. If the amo unt of lemon juice is not sufficie nt, compensate by add ing freshly squeezed calall/ansi or dayap juice. Mix well with a spoon and immediately brush the mixture all over the cake. )0 When applying the glaze the cake must still be hot so that the glaze will be absorbed completely. Allow the cake to s tand for 1-2 hours before slicing. Overnight chilling, however, is highly recommended. Best served cold. -

FIESTA FRUIT ROLL 8 Servings

1 firm ripe mango, peeled and cui into cubes

2 slices fresh pineapples, peeled and cut into cubes

1 large apple, peeled and cut into cubes

114 cup raisins 3 kiwi fruit, peeled and cui into

cubes 112 cup peaches, cut into cubes 112 kilo seedless grapes 112 kilo strawberries, sliced 2 tablespoons orange liqueur 8 large spring roll wrappers 1 egg white, beaten

Vegetable for deep frying 8 scoops vanilla ice cream

)0 In a bowl combine mango, pineapple, apple, raisins, kiwi, peaches, grapes and strawberries. Sprinkle with liqueur and let stand fo r 15 minutes. Drain. )- Put about 2 tablespoonfuls of mixed fruits in spring roll wrapper. Brush edges of wrappers with egg white. Roll as in ordinary spring rolls. )0 In a pan heat vegetable oil. Fry rolls until wrappers turn brown. Drain on paper towels. )0 Arrange on individual plates with 1 scoop of vanilla ice cream each.-

CHERRY LANE CAKE 8 Servings

The use oj dJeTTY synlp Qlui ofbralUly gives tile coke a more prollOUllced dzerry flavor tlml blends perftctly witll tlli! chocvlafe coke layers. Tilla Di11Z. developed this redpe for FOOD's Mother's Day issueofMtly 2002.

For the cake:

1 large bottle maraschino cherries with stems, drained, reserve the syrup (see below)

3/4 cup all-purpose flour 3/4 teaspoon baking soda V4 teaspoon salt 114 cup plus 1 tablespoon Dutch

processed cocoa '. _. 213 cup sugar, di{.ided 4 eggs, separated 1/4 cup canola oil 114 cup plus 3 tablespoons cherry

syrup· (see above) 112 teaspoon cream of tartar

For the chocolate glaze: 112 cup aU-purpose cream 1 cup semi-sweet chocolate chips 2 tablespoons cherry brandy OR

reserved cherry syrup

For the cream filling l icing 2 cups all-purpose cream, chilled

solid 112 cup powdered sugar

)0 Preheat oven to 3~. Line the bottoms of two 9" x 2" round or 9" x 5" loaf baking pans with nonstick baking paper. Set aside about 12 pieces of cherries w ith stems. H alve the remaining cherries, removing the stems. Set aside. )0 In a med.iumbowl, using a wire whisk, mix flour, baking soda, salt, cocoa, and 1/ 3 cup of the sugar. Make a well in the cen te r and add egg yolks, o il and reserved cherry syrup. Mix until smooth. Set aside. )0 Place egg whites and cream of tartar in a grease-free mixing bow\. Beat egg whi tes at medium high speed until foa my. Gradually add remaining 1 /3 cup sugar. Con tinue beating at high speed until stiff peaks fonn. )- Scoop about 1 cup of whites and mix into egg yolk mixture to lighten it. Pour mixture into whites and gently blend using a wire whisk. )- Divide mixture into prepared pans and tap the pans gently to remove any air bubbles. Bake in preheated oven for 20-25 minutes. Remove from oven and invert on ca ke racks. Cool. ·Make the chocolate glaze: )o Heat cream over low heat. Add chocolate chips. With a small wire w hisk, stir gently unti l chocolate is melted and mi xture is smooth. Remove from heat and transfer to a small bowl. Stir in brandy or cherry syrup until just warm and the mixture is runny.

Make the filling: ). Place chilled cream and powdered sugar in chilled mixing bowl of electric mixer. Using chilled beaters, whip cream at medium speed first for a few seconds to blend. » Increase speed to high and whip just until cream thickens and forms peaks when beater is raised. At this point, the cream is aerated but still retains its creamy consistency. Chill in freezer until ready tu use. To assemble: » Remove cakes from pans. Peel off baking paper. ). Take one cake layer, and with a serrated knife slice around the edge until knife goes through the middle and slices the cake in half horizontally. Repeat with the other cake layer. You now have4 cake layers. ). Place one 'bke layer, cut side up, on a decorative plate . Spread 1 /4 of the chocolate glaze over cake. Allow the cake to absorb the glaze. ). Arrange 1 /3 of cherry halves on top. Spread about 1/4 cup of cream filling over cherries. » Top with another layer of cake, '\1t side up. Repeat the chocolate glaze, cherries

and cream sequence until last layer is placed on top, cut side up. ). Spread remaining chocolate glaze until it is absorbed by the cake. Frost sides of cake with remaining cream. ). Cover top of cake with cream piped into rosettes. Arrange the reserved cherries with stems over the rosettes. Chill for 1 hour before serving.e

CHOCOLATE CHEESECAKE SWIRLS 8-10 Servings

White and dark chocolates, melted and swirled witil cream cileese, make this cheesecake dreamy and luxurious. Making the zebra -like stripes is Ii bit tricky but the results are impressive. III looks, texture and flavor, this cheesecake is a real winner.

For the crust: 11/2 cups crushed chocolate cookies 114 melted butter or margarine 112 cup plus 2 tablespoons cocoa

powder 113 cup sugar 1/3 cup butter or margarine

SPECIAL RECIPE COlliCTION FOOD G)

For the filling: 3/4 cup sugar 3 tablespoons cornstarch 4 8-ounce (225-gram) bars cream

cheese, softened at room temperature

1 cup eggs (about 5 to 6 pieces) 1 cup sour cream 1113 cups all-purpose cream OR

heavy cream 1 teaspoon vanilla extract 1 tablespoon rum OR 1 teaspoon

rum extract 12 ounces (340 grams) dark baking

chocolate 8 ounces (225 grams) white

baking chocolate

For topping: 2 cups whipped cream 1 dark chocolate bar (about 8

ounces/ grams), chilled Strawberries Chocolate syrup

Make the crust: ). Preheat oven to 350"F. Grease a 3-inch high 9" springform pan, ). In a large bowl, mix chocolate cookie

fl) FOOD SPECIAL I1:ECIPf COUECTlOl\l

crumbs and melted butter or margarine. Press fi rmly on the bottom of the springform pan. Bake 10 to 15 minutes. Remove pan from oven; don' t him off oven heat. )- Meanwhile, in a saucepan combine cocoa powder, sugar and butter or margarine. Cook, stirring continuously over low hea t, until melted and smooth . )- Pour melted cocoa mixture onto cookie crust in springform pan and spread evenly. Set aside in refrigerator. Prepare the t illing: )0 Combine sugar and cornstarch in a small bowL In a mixing bowl, beat cream cheese until fluffy. Add sugar and cornstarch mixhlre into cream cheese, beating continuously until well blended. )- Gradually beat in eggs, sour cream, and all-purpose cream until smooth and evenly blended. Blend in vanilla and rum. ,.. Divide the resulting batter equally into two large measuring cups or pitchers with pouring spouts. )0 In a saucepan melt the dark chocolate over 10\ ..... heat. Pour into one container of the cream cheese batter; blend welL This forms the dark chocolate batter. )- In another saucepan melt the white chocolate over low heat. Stir into the other container of cream cheese batter; blend well. Th is forms the white chocolate batter. )- Make the dark and light chocolate swirl design: First, pour half of the dark chocolate batter into the springform pan. Then starting from about 1 foot high above the pan, gradually pour about half of the white chocolate batter into center of the dark batter, while continuing to move the pitcher up to about 2 feet above the pan. This is to make the dark batter in the center swirl to the side of the pan. )- Repeat procedure 3 times, pouring only into the center of th e pan, alte rnating with the d ark and light batters, lessening the amount of batter with each pouring high above the pan. End with white batter. )- Immediately place cheesecake in oven and bake 30 minutes. Lower heat to 2250f and ba~ 2 ho..urs or until center of ca ke is firm . Turn off oven and let cheesecake remain in oven about 50 minutes. Keep oven door closed. )- Remove cheesecake from oven. With a thin knife or spatula, loosen cake from sides of pan. Place cake in pan on wire rack and let cool. Chill cheesecake

thoroughly. Put the topping: )0 Decorate cheesecake with whipped cream, chocolate curls and fresh strawberries. To make chocolate curls: with a vegetable peeler, carefully shave thin sheets off a dark chocolate bar. )- If desired, drizzle some chocolate syrup on the side before serving. -

RUM BUITER CAKE Makes 3 loaf pans Vivll de Jesus, olle a/FOOD's loyal readers, contributed this recipe ill an early issue of FOOD. Because many renders have requested Jor a TIIm cake recipe, FOOD has reprinted this recipe twice.

For the cake: 1 cup butter 1 cup sugar, for creaming 6 eggs, separated 2 cups cake flour 112 teaspoon salt 2 teaspoons baking powder 3/4 cup sugar for the egg whites 1/2 teaspoon cream of tartar 3 tablespoons milk 112 teaspoon vanilla

For the rum mixture (For 3 loaf pans): 1 cup water 1 1/2 1/2

cup sugar cup butter cup rum

Bake the ca'ke: )0 Preheat oven to 350"F. Grease three loaf pans. Set aside. ,.. Cream butter and sugar for 2 minutes. Add egg yolks oneat a time, beating well after each addition. Set aside. )0 Sift together, three times, the flour, salt and baking powder. Set aside. )- Beat the whites with 3/ 4cup sugar and 1/2 teaspoon cream of tartar until stiff. Set aside. )0 Cut and fold the dry ingredients into the butter, sugar and yolk mixture. Alternately stir in the 3 tablespoons milk and 1/2 teaspoon vanilla. Lastly, cut and fold in the beaten egg whites. Pour into prepared loaf pans, dividing equally. Bake at 35O"F for 35 minutes or until done. Let cooL Make rum mixture. )- Boil the water, sugar and butter. When butter and sugar have melted, remove from heat. Pour in rum. Divide rum mixture equally into three and pour over the baked butter

cakes. -

, ~

SPECIAl RECIPE cOUEcnON FOOD G

tl) FOOD SPECIAL RECIPE COlLEcnON

SPECI,A,L RECIPE COLLECTION FOOD €Z)}

Drinks and Ices

ORANGE YOGHURT SHERBET 6 Servings

Cool yourself with this delicious dose of vitamin C and calcium. 6 Valencia oranges 1 ]j2 cups orange juice 4 cups milk, divided 1 envelope unflavored gelatin 1 cup sugar 1 cup plain yogh urt

2 M int leaves tablespoons orange zest

). With a sharp fruit knife, slice 1/ 2 inch off one end of each orange and a_bout 1/3 inch off the other end. ). Carefully squeeze juice from the oranges to make 1 1/ 2 m ps. You may add canned or bottled orange juice drink if juice is not enough. Set aside empty oranges. Make sure oranges don' t get tom as these will be used as cups to hold the sherbet. )- With a grater or zester, g rate peel from the top 1/ 3 of the orange to m ake zest.

1 tablespoon orange juice 114 cup sugar, dissolved in 114 cup

boiling water then cooled (simple syrup)

1 cup cracked ice

Garnishing: 1 lemon, sliced 2 stalks lemongrass, trimmed

)- Steep lemongrass and tea in hot water for abOut fi ve minutes. Let cool; pour into blender. )- Add orange juice, simple syrup and ice. Blend until smooth. )- Pour into tall glasses. Serve with lemon slices and lcmongrass stalk. ·

VIETNAMESE ICED COFFEE 1·2 Servings

1

1112 2

tablespoon ground coffee cups hot water tablespoons condensed milk cup crushed ice )- In a saucepan pour 1 cup of the milk 1

and sprinkle the gelatin. Cook over low heat jus t un ti l ge latin is d issolved . Remove from heat and blend sugar, orange juice, yoghurt and remaining

). Brew the roffee in hot water using glass top Vietnamese brewer. Or brew i t the traditional way. PotU condensed milk into a tall glass. Add crushed ice. Blend in brewed roffee. Serve at once.·

milk until smooth. )- Pour mixture into a freeze r tray. Cover and freeze until finn. )- To serve, set the hollowed out orange cups onto a platter. Scrape frozen sherbet and spoon into the orange cups. Garnish with mint leaves and orange zest. ·

BROWN COW 1 Serving

A root beer float perfec t wi fh hotdogs or burgers.

LEMONGRASS ICED TEA 1 scoop vanilla ice cream 2 Servings 1 can chilled root beer

Whipped cream for garnish (optional)

A lo"g, cool dri"k to while away sultry tropiCili afternoons.

1 2 4

stalk lemongrass, trimmed tea bags cups hot water

)- Chill tall beer mug. Place ice cream in mug. Pour in chilled root beer. Garnish with whipped cream if desired. ·

a> FOOD SPECIAL RECIPE COUECTION

FRUITY MOCHA 2 Servings

2 cups mocha ice cream, softened 1 cup orange juice

Maraschino cherries for garnish

» Scoop mocha ice cream into a blender. Pour in orange juice. Blend until thoroughly mixed and frothy. Pour into tall glasses.

Sangria Punch

» Garnish withcherriesifdesired. Serve 1 tablespoon chocolate syrup cup whipped cream Chocolate morsels

with a straw. • 1/4

CHILLED FRUIT PUNCH Makes 30 glasses

6 cups cold tea 3/4 cup lemon juice 2 CUp5 fresh orange juice

4 cups pineapple juice 1 cup sugar 10 cups ginger ale

Ice cubes

.. In a punch bOwl C0mbine tea, juices and sugar. Blend well. Orill in refrigerator. .. Before serving, add ginger ale and ice cubes. -

ORIENTAL MOCHA FRAPPUCINO 1 Serving

Cubes afblack jelly in a jrappucillo? TIlis is a delicious experiment by Jundy Cueeo.

112 2 2 112

cup cold coffee tablespoons cracked ice scoops vanilla ice cream cup black gelatin (grass jelly), cubed

Dash of five-spice powder

,.. in a blender combine coffee, ice and vanilla ice cream. Blend until smooth. Add black gelatin. To assemble: ,.. Pour chocolate syrup into the bottom of a glass. Add the coffee mixture. ,.. Top with cream and chocolate morsels. Sprinkle with five-spice powder .•

SANGRIA PUNCH 6-8 Servings

The papular Spanish sangrin is made with red wine, which gives the drink its typical sparkling red color. Hcnvever, for this Nw Yenr versiOll, use red grape juice instead, to let even the YO ll nger ones join in the celebration. For the adults, you can make a separate version using red wine.

3 114 1 1

cups red grape juice OR red wine cup sugar cup lime juice cup orange juice

2 cups mineral water 1 orange, thinly sliced 1 lemon, thinly sliced

,. In a punch bowl, combine red grape juice OR red wine, sugar, lime juice, orange juice and water. Stir weU to blend. ,. Add orange and lemon slices. 0ri1I and serve with ice. -

PEACH SUNSET 1 Serving

YO/hen she was bur manager at Hyatt Regency's popular wafering IDe, the Kn1esa Bar, Sandy Gorrin Palmligull shnmi this recipe for a drink tlmt writer Danny Mmudo described as veryjemininc ill itslooks andfrllity if! taste, but certaillly flot as tmll£ as it seems.

1/4 jigger- grenadine syrup 1 jigger Champagne 1/2 jigger Peach Tree Li queur"' 1 jigger fresh orange juice 1/2 jigger Triple Sec 112 slice fresh peach (or used canned)

Crushed ice 1 orange wedge

,. Pour grenadine and champagne into flute grande glass. In a blender, blend all other ingredients for 5 seconds with half a scoop of crushed ice. ,. Pour into· the glass. Garnish with a wedge of orange. ~1 jigger is 3 tabJespoons or 11 / 2ounces . .... Peach Tree Liqueur is available at many wine shops. -

PIMA COLADA Makes 15 servings

Here's a new take on this favorite tropicul drink. Using a store-bougllt buco (young COCO/lilt) sherbet instead of cocomlt milk or cream makes a delightful, more refreshil1g versiOlI. Agai/I, substitllte rum with 11011 -

a/colwJicginger a/e to make the deliciolls drink suitable for 'general patronage.'

5 cups pineapple juice, d ivided 1/4 gallon bllco sherbet 4 bottles ginger ale OR 1 to 2 cups

rum Crushed ice Lime,'~ iiced

,. Chill all ingredients. Blend 2 cups of the pineapple juice with buco sherbet in a blender. Combine pineapple mixture with remaining 3 cups pineapple juice, ginger ale and crushed ice . .. Garnish with sliced lime and serve. -

SPECIAl RECIPE COUECTION FOOD CD-

Lapu-lapu with bacon froth and twists Ingredients

Bacon Twists 3 pieces

Bacon Froth 1/4 cup

I t/2 cups 1/4 cup 112 cup

Lapu-Iapu I po 100 grams 1/4 teaspoon 1/4 teaspoon

Purefoods Clas.sic Honeycured Bacon

Purefoods Classic Honeycured Bacon, cut into bits

chicken stock all-purpose cream Magnolia Gold Butter, CUt in to small cubes

calamansi lapu-Iapu fi llet iodized salt ground black pepper

P.UREFoons ..... HORMEL

Procedure:

Bacon Twist Preheat the oven at 350 0 F. Twist the Purefoods Classic Honeycl.l re,~

Bacon pieces then lay them on a baking sheet. Bake for 20 minutes or until bacon turns cnsp.

Bacon Froth In a saucepan. fry the bacon bits until golden browp. Discard any fat from the bacon. Pour in the chicken stock. Let It boil then simmer for S minutes. lower the heat then stir in the cream" After the sauce has Incorporated, turn off the heat then drop the b\1t.te ~ (nto the sauce. Emulsify the sauce using a burr mixer. Set as\de ..

Lapu-Iapu Squeeze the calamansi over the fiUet. Season the fish with salt and pepper then grill. Pour bacon froth over the fish then top with the bacon twists. May be served with roasted vegetables and sauteed spinach.

Serves I to 2.

~c/as:;/C "".,.d ; , 'I I ',.1 1 ~~-8~

"\ h" "

Chicken and bacon roulade Illgredients"

2 tablespoons

2 Riec;es

J piece

1/2 piece I pinch

I pinch

4 p,ieces 5 strips

Magnolia Gold Butter

fresh shii take mushrooms,

stems removed men sliced fresh asparagus spear

carrot. peeled and cut into strips fine salt ground black pepper Magnolia Chicken Breast Fillet

Purefoods Classic Ho neycured Bacon

Procedure

Preheat oven to 350 0 F, Pound chicken breasts flat then apply

butter. Layout evenly the mushrooms. Garrots, and the asparagus

spear In the middle of the breast. Season witH salt and pepper. Roll

up the chicken breast tightly then roll another piece of the breast. Starting from one tip of the roulade. roll Purefoods Classic Honeycured Bacon around it. using more bacon pieces as you go around the breast. until you reach the other tip. covering the chicken entirety.

Lay the chicken wnlpped in bacon on a baking sheet. Bake for IS to 20 minutes. or until the bacon has browned and the roulade is

already firm to the touch, To ~erve, ~Iice roulade into In·inch thick, May be served with gnlvy on a i:lea of $a!~d gre~~s or rice. Mflkes 2. serving~.

Mushroom and Ingredients hotdogs on rice ...•.

2 tablespoons cooking oil I 200-gram pack Purefoods Tender Juicy Hotdog, Bites I cup

I 200-gram pack

1/2 cup 1/2 cup

I f2 cup

4 cups

Procedure

canned button mushrooms

tomato sauce, Filipino style

chicken stock

all purpose cream

grated Magno lia Quickmelt Cheese

salt and pepper to taste

cooked plain rice

chopped parsley

Heat oil in a saucepan. Saute Purefoods Tender Juicy Hotdog Bites

and mushroom. Add tomato sauce, chicken stock and cream. let simmer and add cheese. Season with salt and pepper. Place cooked rice on individual serving bowls. Top with prepared mushroom and

hotdogs. Garnish with chopped parstey.

Makes 4 servings.

,

Floppy dog ears Ingredients

I 500.gram pack

1 500-gram pack

1/4 cup

I 200-gr.uY1 bar

Pure foodsTender Juicy H otdogt, Relilular

cooking oil for pan·frying

pancake mixture (store bought)

Magnolia Go ld Butter

Magnolia QtJ ickmelt Oleo!se. grated

p,UREFOODS .... HORMEL

P roce dure

Pan fry Purefoods Tender Juky Hotdo8$ In oa.""5et aside.

Prepare pancake mix according to package directions. Pre-t'\eat a crepe frying pan. Melt a teaspoon of butter: PtxJr about I f3 (UP of pancake batter on the

pan.When bubbles appear on me surface , sprinkle some grated cheese on top

and plo.ce a piece of hotdog. Carefu lty roil th€ pancake to secure holdog in the

middle. Continue to cook over low heat until pancake has seL Serve warm

with pancake $ynIp or ketchup.

Makes 12 servings.

FunTJ

Ingredients: I lOO-gram pack

I cup

w p

Procedure:

PurefoodsTe nder Juicy Hotdogs, Bites fun shaped marshmallows

pineapple tidbits

cooking oi l for brushing

Peel off casing from Purefoods Tender Juicy Hotdog Bites. Skewer TJ Bites

alternately with mar~mallows and pineapple tidbits. Grill until TJ Hotdogs are ' cooked and marshmallows begin to melt Arrange kebabs by sticking it into a foil

wrapped potato and placed in a small colonul day pot

PigS in a blanket ~~,;;::e:a~~ Purefoods Tender Juicy Hotdogs, COCktai\ ' ~ 1 1 SOO-gram pack mstant puff pastry (store-bought) •

to,",d ""m, ",d, ,

Here's how:

Remove casings of PurefoodsTender Juicy Hotdogs. Pat dry with a paper towel. Set as ide. Cut puff pastry into I !/2"x I II2"squares.Wrap around a piece of cocktail hotdog. Brush ends of

dough with water to seal in the hotdogs. Arrange on a

cookie sheet seam side down.

Brush top portion of dough with water and sprinkle

sesame seeds.

Pre-heat oven at 400 0 F. Bake for 8 to I 0 minutes or until

golden in color.

Makes 4S piec8.

~UREFOODS ,.;., HORMEL

Ingredients:

2 tablespoons If4 cup I 190-gram can

3f4 cup 1/2 cup

I piece

I liter

112 cup

I 112 cup

e~JNlfEe Corned Beef Soup . ','

oil

chopped white onions

Purefoods Chunkee Corned Beef

diced potatoes

diced carrots

beei bouillon cube

water

whole com kernels

shredded pedlay leaves

Pepper to taste

Procedure

Heat 011 IrI a '>olIJCepan Saute onions. Add Purefoods Chunkee Corned Beef

and diced potatoes. MIX weD and cook for a couple of minutes t:Ner moderate

heat. Add Can"Cts. beef cube and water. Allow to boil. Add com and mix well.

Tum off heat the n add pecha.y leaves. Season WI\h peppe~

Ingredients:

112 teaspoon

I 190.gram can

112 teaspoon

112 teaspoon

2 tablespoons . ~

I tablespoon

1/4 cup 250 grams

" ..

,'JNKEEf Corned Beef Putanesca

garlic. minced

Pureroods Chu ... kee Corroed Beef

capers, coarsely chopped

green ol ives , sliced

tomatoes, seeded thl'n chopped

button mushroom. sliced

chickero stock

spaghetti. cooked

>an and pepper to taste

Procedure:

On heated pan. saute the first 6 ingl'l'dil'nts then

season with salt and pepper. Add the chicken

stock. let it boil, <lI1d then add in the cooked

spaghetti noodles. Remove pasta fro m heat add

the chopped basi l. and then season ~gai n with salt

and pepper. Sprinkle with Parmesan cheese before

setVlng.

May be served with a gnlled slice of baguette.

Makes I to 2 serving>

P.UREFOODS ..... HORMEL

Ingredients: I whole Purefoods Chinese Ham. thawed

brown sugar for dredging

Gla.ze:

1/2 cup San Mlgu(!1 Pale Pilsen Beer 112 cup honey

orange or pineapple juice. unsweetened sugar

Chinese Ham with sugar. Bake for 30 to

occasionally with prepared glaze. Slice

all ingredients together In a

contmue to cook until mixture

with Orange and Mustard Ingredie nts: I whole Pure(oods Fiesta C<'.' l d

brown sugar for (oatlng

in a saucepan. Cook over moderate heat until its I that of maple syrup. Set aside.

,

J:~ f:)<yX/g;~~c;;r JJr :::;;-fl~"'~-~~ Ingredients:

I pack 4 tbsps, 4 tbsps 2 cups 2 cups 2 cans I cup I cup

Fe de rici FusillJ#42 (500g) • Pietro Coricelli 100% Pure Olive Oil garlic minced onions (2SOg). sliced fresh tomatoes (SOOg) corned beef (5OOg) cheese (250g), grated basil (250g). chopped salt and pepper to taste

* Cooked according to package instructions

Procedure: J. Heat a wide saucepan to medium high heat, then

add olive oil. 2. Saute onions until bro~n (make sure not to burn).

Add garlic and cook until golden brown. 3. Add corned beef and saute for 5 minutes. 4. Add tomatoes and cook until soft. 5. Toss in the cooked pasta (Add more olive oil if sauce

is dry). 6. Garnish with basil and cheese. ~~~." _~Jf::kR/£)f?~

f(Ye~JJr¥ Ingredie nts: I pack Federici Spaghetti#J (SOOg)* 4 tbsps Pietro Coricelli 100% Pure Olive Oil 4 tbsps butter B tbsps garliC minced 2 cups onions (250g), sliced 4 tbsps jolly tomato paste SOOg ground beef 2S0g chicken or beef liver 2 cubes chicken or beef broth (dissolve in SOOml water) 2 tbsps sugar I cup cheese (2S0g), grated 4 tbsps basil, chopped

salt and pepper to taste

* Cooked according to pockoge instructions

Procedure: I. Heat a wide saucepan to medium high heat. then add

olive oil and butter. 2. Saute onions until brown (make sure not to burn).

Add garlic and cook until golden brown. 3. Add ground beef and cook for 5 minutes. 4. Add chicken or beef liver and then add tomato paste,

cook for another 2 minutes. 5. Add chicken or beef broth and sugar. Let it simmer in

medium heat for IOminutes. 6. Add tomatoes and cook until soft. 7. Toss in the cooked pasta (Add more olive all if sauce

is dry). Garnish with cheese and basil.

JSM07 ~7~ 9J;'/6</ /. ,

by: lI.olando Laudico Laudko'$ Culinary SeNice$

Ingredients:

80- l oog 2 tbsps 3-5 pes 3 tbsps 112 tbsp 112 tsp 112 cup 1 tbsp

Federici Capellini#1 * Piet ro Coricelli Extn. Virgin Olive Oil tiger prawns garlic, sliced Dona Elena Anchovies chopped sili labuyo chopped. optional burong mustasa or mustard greens chopped fresh parmigiano, grated; a couple basil sprigs, ripped

* Cooked according to package instructions

Procedure: I. Heat olive oil to medium high heat and pan sear

the prawns. Saute until half cooked, set aside. 2. Using the same pan saute gariic until golden brown,

add anchovies and chili (optional). 3. Add chopped pickled mustard greens then add back

the prawns to fully cook. 4. Tass in pasta and cook with the sauce and prawns. S. Garnish with fresh basil and parmigiano. 6. Serve very hot 3S a main course.

Cf/J;q,/: q;o~p-d -b" GoId.l>"~ 1 /' Mama Rosa

Ingredie nts:

450g 125 ml 60g 30 g 60 g 100 g 50 g 2g

Federici Fettuccini #113 '" Pietro Coricelli 100% Pure O liveOil garlic, minced Dona Elena Anchovies chopped Mama Rosa Boneless Spicy T uyo chopped shiitake mushrooms sliced sun dried tomatoes sliced dried chili flakes salt and pepper to taste kesong pud, crumbled chili oil

• Cooked according to pockage instructions

Procedure: I. Heat olive oil in a saucepan. Saute garlic until golden

brown. 2. Add the anchovies, boneless spicy tuyo, shiitake

mushrooms, sundried tomatoes and dried chili flakes. 3. Mix the spicy tuyo mixture with the pasta until

well combined. Add salt and pepper to taste. 4. Top with crumbled kesong puti and drizzle with chili

oil. S. Garnish with a spring of parsley and fi llets of Mama

Rosa boneless spicy wyo.

Potato Saute with Caramelized

Onions in Olive Oil

Ingredients:

1 kg 1 kg 2 tbsps 1/2 cup

1 tbsp 3 tbsps

potatoes onions, sliced garlic, chopped Pietro Coricelll 100% Pure Olive Oil Dutter green onions chopped salt and pepper to taste

Procedure: 1. Thinly slice potatoes into round pieces, around

1/8 inch thick. Season with salt and pepper. 2. Heat a wide saucepan to medium heat and melt

butter in 1/4 cup olive oil. 3. Saute onions until golden brown, add garlic and

cook until golden brown. 4.ln a separate pan, heat remaining olive oil to

medium high heat and cook potatoes until soft. 5. When soft, combine th~ onion and garlic mixture

with potatoes. Adjust seasonings with salt and pepper. Serve hot.

6.Garnish with finely chopped green onions.

Grilled Chicken Diablo

Ingredients:

1 kg chicken cut into small pieces

For Marinade:

1/2 cup Pietro Coricelll Olive Pomace 011 garlic 4 tbsps

2 tsp 4 tbsps 1 tbsp 1 tbsp 1 tsp

paprika calamansi juice sililabuyo salt pepper

Procedure: 1. Marinate the chicken pieces overnight. 2.Gri!l chicken until done. Don't grill at high temperature

or the skin w!1l burn before the chicken gets cooked.

G FOOD SPEClAL RfClPE COu.ecnON

How To Make Stocks

H omemakers and cooks of old knew the wisdom of the long, slow process o f

simmering stocks and broth, the best way, they say, to bring out the fu ll fla vors of ingredients in their cooking.

No self-respecting cook w as w ithout a stockpot kept on the back burner. Into this she threw in a variety of fresh meat

scraps and choice vege.tables, cleaned carefully in cold water, then set to simmer for hours. She always had this magic brew handy for a variety of dishes.

Much o f the cookin g in today's households now depend on quicker methods, using bou illon cubes, condensed broth, flavor granules and other stock substitutes. The impression is that s tock-making is something best left in the hands of professional chefs and cooks.

Whi le stock substitutes h ave their p lace in today's fast-paced lives, nothing

rea lly comes quite close to dishes cooked with the traditional stock, a flavored liquid tha t is key to making good soups, sauces and other dishes.

This is the reason the French refer to stocks asfond, the foundation or basis for many d assic and modem dishes.

The thought of preparing a stock may seem intimidating but the procedures are quite simple although they take a lot of time. By using fresh high-quali ty ingredients and following these steps, even the ordi nary homemaker or cook can elevate the level of her cooking with the use of stocks always at hand.

In this cookbook, some recipesca11 for the use of various kinds of stocks. Here we present basic stock recipes which one can use with confidence in a variety of dishes.

TlPS FOR MAKING STOCKS tI Use cold water to start the s tock. Starting with cold water ensures that as

mersed in water because fl avors Carulot be extracted fro m bones not covered in water. y" Skim the stock frequently. The fats and impurities that rise to the surface of the s tock duri ng cooking must be skimmed. Othenvise the stock will be d oudy. V Do not add salt to th e l iquid . Reducing the li quid concentrates the fl avor, and if there is salt, the stock will be too salty. V Strain the stock. Volhen cooking is finished, let the stock settle a bit then skim all fats and impurities on the surface. Separate the liquids from the solids, being careful not to d isturb the solids while ladling out the stock to a metal container. Strain the remaining stock through severallayers of cheesecloth. y" Cool the stock. Keep the stock in a metal, not p lastic, container to p revent spoiling. Pl astic containers insulate and delay the cooling process. Stir the stock freq uently to speed up the cooling pro=s. y" Degrease the stock. Stocks can keep in the refrigerator up to a week and in the freezer for months. Before re-heating the stock for use in a dish, lift off any fat that has congealed on the surface.

RECIPES FOR MAKING STOCKS

CHICKEN STOCK Makes 5 liters

3 112

51/2 1/4 1/2 1/2

kilos chicken parts (the neck and back are best) liters cold water kilo onions, chopped cup chopped carrots cup chopped celery bay leaf 1

1/2 1/4 the water hea ts, the blood and other

impurities in the ingredients d issolve then coagulate and rise to the surface 4 where one can skim them. Also make

teaspoon dried thyme teaspoon crushed peppercorns parsley stems

sure all surfaces of the bones are im- » Wash the chicken parts well under cold running water. Chop into 3- to 4 -inch pieces then place in a stockpot. POtu enough water to cover bones.

.. Bring the water to' a Qo~l and skim off scum that rises to the smface. Turn off heat and discard the water and impurities. Add the 5 1/2 liters of cold water and the rest of the ingredients. When stock begins to boil lower heat to simmer. )0 Continue simmering and skimming the stock for 5 to 6 hours. )0 Remove from heat. Strain and use immediately or cool and refrigerate up to a week. -

BEEF STOCK Makes SHters

3 112 kilos beef bones (the neck, back and shank bones are best)

51/2 liters cold water 1/4 kilo onions, chopped 1/2 cup chopped carrots 1/2 cup chopped celery 1 bay leaf 1/2 teaspoon thyme 1/4 teaspoon crushed

peppercorns 2 dovesgarHc 6 stems parsley

)0 Cut bones into 3- to 4-inch pieces. Place bones in a stockpot and cover with

cold water. Bring water to a boil and skim off scum on the surface. Turn off heat and discard water. .. Add the 5 1/2 li ters water and the rest of the ingred ients. Cover pot and bring to a boil. Reduce to simmer, skimming surface scum frequently. Let simmer for 6 to 8 hours. )0 Tum off heat. Strain the stock. Use immediately or cool and store in the refrigerator up to a week. ·

FISH STOCK Makes 2 liters

21/2 kilos fish bones (choose lean fish such as Inpu· lapll, maya-maya or flounder) or shellfis h

10 cups cold water 1/. cup chopped onions 2 tablespoons chopped

carrots 2 tablespoons chopped

celery 1 bay leaf 1/. teaspoon thyme 3 peppercorns, crushed 6 parsley stems

)0 Place (I ll ingredients in a stockpot. Bring to a boil then simmer 30 to 45 minutes. Skim impurities as these rise to the surface of the stock. ). Remove from heat. Strain and use immediately or cool and refrigerate up to 5 days. -

VEGETABLE STOCK Makes 2 liters

3 tablespoons cooking oil 1/. kilo onions, diced 1 small carrot, diced 2 stems celery, diced 3 stalks leeks, thinly sliced 1 medium tomato, diced 1/3 cup white wine 8 cups cold water 1 bay leaf 1/. teaspoon thyme 3 peppercorns, crushed

• parsley stems

,. In a stockpot, heat the oil and add vegetables. Cook fo r 10 minutes, stirring often. )0 Add white wine, water and the rest of the ingred ierts. Bring to a boil then simmer 45 infuutes, skimming surface impurities frequently. )- Strain. Use immediately 01:. cool and refrigerate up to a week. •

SPECIAL RECIPE COLLECTION FOOD 48

Tips For Cooking Success

1. Before doing the recipe, read it through from beginning to end, taking note of the preparations of ingredients and the kitchen utensils mentioned in the procedures.

2. Have all the ingredients prepared as directed and ready to use before starting to cook. An exception would be cheese to be used for topping or serving. Grate the cheese just before using.

3. Take note of the time elements. Some recipes require marinating or soaking of the ingredients overnight. Make sure you allot enough time for these.

4. Wash all fresh produce well before using. nus is especially true for greens such as lettuce and knffgkollg which may have picked up some dirt from handling in the market. To be on the safe side, you may want to disinfect leafy vegetables that are to be eaten raw by soaking them in a solution of water and one or two drops of potassium permanganate solution.

5. Use the proper measuring utensils. Measuring cups for liquids such as milk and water are different from measuring cups for solids such as flour and cocoa powder. Those for liquids have pouring lips \vhile those fo r solids have straight edges.

6. When measuring 591ids such as flour, spoon the ingredient into a dry measuring cup until it heaps over the top. Level off the ingredient with a straight edged spatula without tapping or shaking the measuring cup.

7. Watch that mixtures that are supposed to be simmered do not reaCh the boiling point. Boiling may toughen meat instead of tenderizing it.

8. Chilies such assilillg labllyo have oily elements that may sting the eye. Make sure you wash and dry your hands well after handling these ingredients or wear protective gloves when cooking.

9. Some redpes call for draining and reserving the liquid. Make sure you drain the liquid into II bowl and not into a sink where it will literally go dO\vn the drain and be lost from you forever.

1 D. When using dried herbs, it is better to add them towards the end or in the middle of the cooking time. The flavors do not hold well in too long cooking.

11. When marinating or tenderizing meat, do not add salt in the beginning as this tends to dry and toughen the meat. Season with salt towards the end of the cooking process.

12. When cooking with vinegar, do not stir the mixture or cover the pot until the vinegar has boiled, to prevent having the 'raw-' taste of vinegar in the dish.·

TempeMltur88: Conversilll Rates O ....... fIIIrI ... h

G FOOD SPECIAL RECIPE COUEcnON

Glossary

Adobo- pork, poultry or fish stewed in vinegar with garlic, salt, soy sauce,peppercorns and sometimes coconut milk

Aligue - fat extracted from crabs, usually ted in color

Bacalhau - also spelled bacalao; salted cod, used in Spanish, Portuguese and South American cuisines

Bachoy - a Visayan (llonggo) pork noodle soup topped with cooked meat strips, liver, shrimps, hardcooked egg slices, garlic, spring onions and pork cracklings

Bagnet - the nocana's version of the chicharon or crispy pork belly

Bain-marie - also called Bano Maria. There are hvo kinds of bainmarie: one is a pan sitting in another larger pan filled with simmering wateri the other is a pan half- filled with hot water

-and placed in the oven beneath the pan of batter being baked. The bain marie is used when preparing sauces, creams and food liable to bum if cooked over direct heat as well as for heavy cakes to prevent batter from drying up too much while baking.

Bangus - milkfish, a popular pondraised fish in the Ph,ilippines

Bibingka - Filipino sticky rice cake Bind - to add egg or flour paste or other

bineting agents to a dry or crumbly mixture so that it can hold its shape during cooking

Blanch - to immerse foods such as meats and vegetables in rapidly boiling water for a few minutes then to plunge these into cold water to stop further cooking.

Boil - to cook food in water bubbling vigorously at 212"F (lOO"'C)

Broil - to grill on or under direct dry heat Bueo - Filipino term for young coconut Caramelize - to melt sugar, or a mixhue

of sugar and water, over low heat until it turns to a dear toffeebrown color. Also, the method of coating food with caramelized sugar or syrup.

Chutney- a pungent relish made by mixing sliced fruits or vegetables, herbs and spices

Coat - to cover with flour, bread cnunbs or other dry ingredients or a combination of liquid and solid, such as egg and bread crumbs, before cooking

•

Double-boiler - hvo saucepans that fit together, one on top of the other. Water is simmered in the lower pan while the upper pan holds delicate, curdle-prone ingredients. The simmering water heats the curdle-prone ingredients in the upper pan ..,rithout allowing them to reach the point where they will curdle or boil.

Ensalada - Spanish! Filipino term for salad

Glaze - to coat food with beaten egg, syrup, jam, gelatin or milk to give it a shiny surface

Kahlua - a dark brown, coffee-flavored Mexican liqueur

Kilawin - or kinilaw; a seafood or meat dish prepared by marinating in coconut vinegar, lime juice or kalamansi juice, finely chopped garlic, onion and ginger until it becomes translucent

Lumpia - Filipino-sty Ie egg roll or spring roll .

Malagkit - literally means sticky. When used in Filipino cuisine, it refers to sticky rice.

Miso - Japanese term for fermented tofu and grains left to mature and gradually darken in color from cream through red to dark brov.'11 finally becorning a dark brown salty paste tasting rather like soy sauce. Also a yellowish soybean paste used for souring Filipino dishes like sinigang.

Okoy - a fritter made with baby shrimp and julielmed vegetables

Osso Bueo - an Italian dish of veal shanks or shin bones braised with vegetables, stock and ",,-jne

Pandan - aromatic screwpine leilves; used to flavor foods.

Pan de Sal- oblong -shaped popular Filipino yeast bread eaten hot for breakfast or as a snack, with or without fillings.

Parboil - to boil until food is half-cooked Pastitsio - a Greek dish of cooked pasta

layered ""rith a cooked meat sauce, usually lamb, an egg

., enriched and cinnamonflavoured Bechamel sauce and grated cheese, finishing with a final layer of grated cheese and fresh breadcnunbs then baked until the top is golden broWn:

Pusit - Filipino term for squid or cuttlefish

Scald - to plunge food, suchas tomatoes, quickly in boiling water for easy peeling. or to bring a liquid to near boiling until tiny bubbles form near the edge of the pan

Simmer - to cook below boiling point, where bubbles occasionally break through the surface

Sisig - a dish made ~vith grilled minced pork that is thoroughly mixed with cooked liver paste, chopped chili peppers, calamansi juice, salt and pepper and topped with chopped onions

Steam - to cook by allowing the steam of a small amount of boiling water to circulate around food elevated above the water

Suman - sweetened or salted glutinous rice or other starchy material possibly mixed with coconut cream, wrapped in young banana leaves, oiled and served with grated coconut as a dessert or snack

Tabong - Filipino term for mussel Tanguingue - Spanish mackerel Tapenade - a Provem;ale puree of . black olives, capers and anchovies in olive oil. Other

ingredients are sometimes added. This is used as dip or spread, or to fill hard-cooked eggs and hollowed out cucumbers.

Tenine - a dish originally made of earthenware used for the cooking and molding of coarseground meat, vegetables or pates. It also refers to the dish itself which can be in many differe nt styles.

Unagi - Japanese teon for freshwater eel Zucchini - a vegetable of the squash

family which resembles a large cucwnber. It has thin smooth skin that can be yellow or green, sometimes with grayish-green or yellowish speckles or stripes

A

Almond Leche Flan, 57 Apple Pie, 67

B

Bacalhau Frito a Restinga, 42 Bachoy,7 ' Balsamic Chicken Thighs, 30 Banana Canoly, 55 Basil Sirloin Roll, 24 Beef la Oya, 21 Bibingkang MaJagkit w ith

Coco Jam, 61 Blondie Squares, 69 Blueberry Cheesecake, 65 Brandy Raisin Bread

Pudding, 60 Breaded Fish Fillet, 41 Brown Cow, 79 Buche de Noel, 70 Buca Cream Pie, 53 Buco Mold Delight, 63 Bulacan Sinampalukang

Manak, 32 Buttered Chicken, 30 Buttered Spinach. 12

C

Cajun Rice Stuffing, 28 California Chowder, 8 Caponata, 46 Cassava Suman, 70 Cataplana Mista, 41 Cheese and Mushroom

Terrine, 19 Cheesy Spoon Bread, 11 Chewy Chocolate Chips, 64 Cherry Lane Cake, 74 Chestnut~Bread Stuffing, 28 Chicken and Mushroom

Crepes, 30 Chicken Cacciatore, 29 Chicken Cordon Bleu, 33 Chicken Paprika, 31 Chicken Rumaki, 31 Chicken with Green Peas, 34 Chilled Fruit Punch, 80 Chinese Adobol Chinese

Beef Stew, 21 Chinese Steamed Egg, 14 Chocolate Butte'r Cookies, 63 Choco late Cheesecake

Swirls, 75 Chocolate Roll, 58 Claude's Dream, 63 Corned Beef Casserole, 22 Crab Cakes, 16 Curly Shells, 65

•

D

Deep Dish Brownies, 70 DESSERTS AND SNACKS

Almond Leche Aan, 57 Apple Pie, 67 Banana Canoly, 55 Bibingkang Malagkit

with Coco Jam, 61 Blondie Squares, 69 Blueberry Cheesecake,

65 · Brandy Raisin Bread

Pudding, 60 Buche de Noel, 70 Buco Cream Pie, 53 Suco Mold Delight, 63 Cassava Suman,. 70 Chewy Chocolate Chips,

64 Cherry Lane Cake, 74 Chocolate Butter

Cookies, 63 Chocolate Cheesecake

Swirls, 75 Chocolate Roll, 58 Claude's Dream, 63 Curly Shells, 65 Deep Dish Browrties, 70 Dobos Torte, 56 Fiesta Fruit Roll, 74 Flan d e Queso w ith

Glazed Tropical Fruits, 60

Florentines, 62 Gingerbread Cookies, 63 GUinataang Halu -halo,

65 Honey Banana Fritters,

60 In a Snap Gooey Mud

Pie,57 Julie'S Savory Quick

Cake, 73 Lasang Pinoy Fruit

Salad,68 Lemon Poppy Seed

Cake, 73 Longganisa Roll, 58 Maja Blanca, 58 Mango Brfrlee, 66 Mango Gelatin, 56 Meringue Cups, 69 Midnight Dream, 65 Mocha Cheese Pie, 60 Nilubi, 6O No Bake Orange

Cheesecake, 71 Nut and Choco late

Cups, 54 Pandan Crepes, 68

- , SPECIAl RECIPE COLUCOON FOOD ..

Phyllo Pastry Cups, 69 Plantain in Crepe Cups,

61 Poached Guava with

Strawberry Sauce, 54 Rainbow Fruits, 73 Rum Butter Cake, 76 Seven Layer Toffee

Crunch Cake, 62 Sour Cream Coffee Cake,

73 Three-Nuts Tart, 57 Ube Roll, 56

Dobos Torte, 56 DRINKS

Brown Cow, 79 Chilled Fruit Punch, 80 Fruity Mocha, 80 Lemon Grass Iced. Tea, 79 Orange Yoghurt Sherbet,

79 Oriental Mocha

Frappucino,80 Peach Sunset, 81 Pina Colada, 80 Sangria Punch, 80 Vietnamese Iced Coffee,

79

E

Ensaladang Tahong, 9

F

Fiesta Fruit Roll, 74 Fileto a la Gino, 21 Fish a la Kiev, 45 Fish and Vegetable Soup, 8 Fisherman's Soup, 8 Flan de Queso with Glazed

Tropical Fruits, 60 Florentines, 62 French Onion Soup, 10 Fried Zucchini Coins and

Eggplant Slices, 15 Fruity Mocha, 80

G

Garides me Feta (Prawns with Feta Cheese), 45

Garlic Pan de Sal, 11 Garlicky Baked Potatoes, 17 Garlicky Meatballs wi th

Mushroom Sauce, 23 Gingerbread Cookies, 63 Greek Style Scampi, 42 Grilled Peppery Chicken

Breast with Garlic Tapenade, 33

Index

GrHled Prawns, 42 Guilt-Free Working Mom's

Stew, 23 Guinataang Halu-halo, 65

Honey Banana Fritters, 60 Honey Chicken w ith

Cinnamon, 30 Hot and Sour Soup, 8 Hot Herbed Loaf, 11

In a Snap Gooey Mud Pie, 57

J Julie's Savory Quick Cake,

73

K

Kiampong, 51 Kilawing Pusi!, 12 Kinilaw na Bangus, 12

L

Laing, 47 Lamb Stew, 48 Lasang Pilloy FruitSalad, 68 Lemon Grass Iced Tea, 79 Lemon Poppy Seed Cake, 73 Longganisa Roll, 58

M

Macaroni and Cheese Soup, 7

MAIN COURSES, SAUCES AND SIDE DISHES Bacalhau Frito a

Restinga, 42 Balsamic Chicken

Thighs, 30 Basil Sirloin Roll, 24 Beef la Oya, 21 Breaded Fish Fillet, 41 Bulacan Sinampalukang

Manok,32 Buttered Chicken, 30 Cajun Rice Stuffing, 28 Caponata,46 Cataplana Mista, 41 Chestnut-Bread Stuffing,

28 Chicken and Mushroom

Crepes, 30 Chicken CaCciatore, 29

, o FOOD SPECIAL RECIPE COuecnON ~.,

Chicken Cordon Bleu, 33 Chicken Paprika, 31 Chicken Rumaki, 31 Chicken with Green Peas,

34 Chinese Adobol

Chi nese Beef Stew, 21 Corned Beef Casserole, 22 Fileto a la Gino. 21 Fish a la Kiev, 45 Garides me Feta (Prawns

with Feta Cheese), 45 Garlicky Meatballs with

Mushroom Sauce, 23 Grpek Style Scampi, 42 Gri ll ed Peppery Chicken

Breas t w ith Ga rl ic Tapenade,33

Grilled Prawns, 42 Gu ilt -Free . Working

Mom's Stew, 23 Honey Ch icken with

Cinnamon, 30 Kiampong, 51 Laing, 47 Lamb Stew, 48 Menudo,25 Miso-Marinated Lapu-

lapu Fillet, 44 Norwegian Sa lmon in

Cream Ta rragon Sauce, 42

Osso Buco d' Agnello, 48 Paella Valenciana, 51 Pan Roasted Grouper

with Sweet Pea Puree and Black Bean Chorizo Sauce, 43

PancH Palabok, 36 Pasta Casserole, 36 Pas ta Puttanesca a la

Cl-tamba,37 1- '>lel w ith Alig ue Sa uce,

39 Pasta with Cream Bacon

Sauce, 38 Pastitsio (Baked

Macaroni with Ground Meat), 38

Pinakbet with Bagnel, 46 Pinoy Confetti Rice, 51 Pork Parmigiana, 25 Rainbow Fish Salad, 45 Roas t C hicken Stuffed

with Sticky Rice, 32 Roast Duckl ing w it h

Caramelized Pineapples, 34

Roast Pork Loin w ith Mango Pineapple Sauce, 24

Roast Stuffed Tenderloin (with pota to LInd

pumpkin pancakes), 22 Roast Turkey, 27 Roasted Ch icken, 32 Roasted Ch icke n with

Mango Glaze, 32 Rosemary Rack of Lamb,

49 Shrimp Sate with Dip, 44 Simple Sisig with a

Crunch,24 Sliced Tanguingue with

Black Bean Sauce, 42 Snow Peas and Chicken

Liver with Quail Eggs, 47

Spagh et ti with Fou r Cheeses, 39

Spicy Chicken Wings, 29 Steamed Lobster, 42 Unagi Pasta, 37 Weekend Adobo, 21

Maja Blanca, 58 Mango Bru.1ee, 66 Mango Gelatin, 56 Mango Kani Salad, 17 Menudo,25 Meringue Cups, 69 Midnight Dream, 65 Mini Cocktail Kabobs, 16 Miso-Marinated Lapu-Iapu

Fillet, 44 Mocha Cheese Pie, 60

N

Nilubi,60 No Bake Orange

Cheesecake, 71 Norw egian Salmon in

Cream Tarragon Sauce, 42 Nut and Chocolate Cups, 54

o Octopus Sal ad, 13 Okay, 13 Orange Yoghurt Sherbet, 79 Oriental Mocha Frappucino,

80 Ossa Buco d ' Agnello, 48

p

Paella Valenciana, 51 Pan Fried Mussels, 12 Pan Roasted Grouper with

Sweet Pea Pu ree and Black Bean Chorizo Sauce, 43

Pancit Palabok, 36 Pandan Crepes, 68 Pasta Casserole, 36 Pasta Puttan esca a la

Chamba,37 Pasta with Aligue Sauce, 39 Pasta with Cream Bacon

Sauce, 38 Pastitsio (Baked Macaroni

with Ground Meat), 38

Peach Sunset, 81 Phyilo Pastry Cups, 68 PHi.a Colad a, 80 Pinakbet with Bagnet, 46 Pinoy Confetti, 51 Plantain in Crepe Cup, 61 Poached Guava wit h

Strawberry Sauce, 54 Pork Pa rmigiana, 25 Pumpkin Soup, 8

R

Radish Chutney and Mint, 9

Rainbow Fish Salad, 45 Rainbow Fruits, 73 Rainbow Stuffed Crabs, 14 Roast Chicken Stuffed with

Sticky Rice, 32 Roa st Duckling with

Caramelized Pineapples, 3'

Roast Pork Loin with Mango Pineapple Sauce, 24

Roast Stuffed Tenderloin (with potato and pumpkin pancake), 22

Roast Tu rkey, 27 Roasted Chicken, 32 Roasted Ch icken with

Mango Glaze, 32 Roasted Nuts with

Rosemary, 17 Rosemary Rack of Lamb, 49 Rum Butter Cake, 76

5

Sangria Punch, 80 Sea foods in Wanton Case,

13 Seven Layer Toffee Crunch

Cake, 62 Shrimp Hu sh Puppies, 12 Shrimp Sate with Dip, 44 Simple Sisig with a Crunch,

24 Sliced Tang u ingue w ith

Black Bean Sauce, 42 Snow Peas and Chicken

Liver with Quail Eggs, 47 SOUPS AND STARTERS

Bachoy,7 Buttered Spinach, 12 California Chowder, 8 Cheese and Mush room

Terrine,19 Cheesy Spoon Bread, 11 ChineSe-Steamed Egg. 14 Crab Cakes, 16 Ensaladang Tahong, 9

Fish and Vegetable Soup, 8

Fisherman's Soup, 8 French Onion Sou p, 10 Fried Zucchini Coins and

Eggplant Slices, 15 Garlic Pan de Sal, 11 Garlicky"BilKed Potatoes,

17 Hot and Sour Soup, 8 Hot Herbed Loaf, 11 Kila,.ving Pusit, 12 Kinilaw na Bangus, 12 Maca roni and Cheese

Soup, 7 Mango Kani Salad, 17 Mini Cocktail Kabobs, 16 Octopus Salad, 13 Okoy, 13 Pan Fried Mussels, 12 Pumpkin Soup, 8 Rad ish C hutney and

Mint, 9 Rainbow Stuffed Crabs,

14 Roasted Nuts wi th

Rosemary, 17 Seafoods in Wonton

Case, 13 Shrimp Hush Puppies, 12 Tanguingue and Potato

Terrine,20 TZatsiki, 15 Vegetable Terrine, 18 Vegetable-Sausage Stew,

10 Sour Cream Coffee Cake, 73 Spaghetti with Fou r

Cheeses, 39 Spicy Chicken Wings, 29 Steamed Lobster, 42 .

T

Ta n gu ingue and Pota to Terrine, 19

Three-Nuts Tart, 57 TZatsiki, 13

u Ube Roll, 36 Unagi Pasta, 37

V

Vegetable Terrine, 19 Vegetable-Sausage Stew, 10 Vietnamese Iced Coffee, 79

w Weekend Adobo, 21 •

ABS-CBN Publishing is pleased to present this special collection of recipes from the pages of FOOD Magazine. As the Philippines' largest selling cu],inary magazine, FOOD has won accolades and

acclaim from readers, critics and advertisers. In 2003, it was named Most Outstanding Culinary Magazine by the Consumers Union of

the Philippines. Its Best of FOOD Magazine Cookbook, released in 2001, was given the National Book Award by the Manila Critics' Circle and was one of the top ten bestsellers in Manila in 2002. And since its first

publication in 1995, FOOD's circu1ation has grown tremendously, now reaching not just all major cities in the Philippines but also Europe,

North America, Southeast Asia and Australia. In this cookbook, the editors of FOOD put together some of the

best recipes from the 2001-2002 issues. The reopes range from soups

and starters, to main courses and side dishes, to snacks, drinks and desserts. From these pages, you can learn how to brew a comforting

bowl of bachoy or the exotic hot and sour soup. Treat yourself to authentic Spanish paella, the way it is cooked by the people of Valencia, or make a batch of weekend adabo for your next out of town sortie. If sweets are your passion, you can whip up a no-bake orange cherry cheesecake or a marvelous Seven-LayerToffee Crunch Cake. All these,

and more, you will find in this special recipe collection from FOOD. And since all these recipes have been kitchen-tested, you can cook or bake with the assurance that the results will be luscious and delectable.

If you loved Tile Best afFOOD and Step-by-Step cookbooks, you 'll just as easily fall in love with this coUection. After all, it's from FOOD,

the most trusted cu linary magazine in the Philippines today.

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PUBLISHING, INC. III

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