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Recipes
Buko Salad
By vlacer
In a strainer, drain the young coconut, fruit cocktail, pineapple, sugar palm, and coconut gel individually Combine
- 4 cups young coconut, shredded
- 1 (12 oz) jar sugar palm fruit (kaong)
- 1 (12 oz) jar coconut gel (nata de coco)
- 30 oz fruit cocktail
- 1 (12 oz) can pineapple chunks
- 3/4 cup raisins
- 1 (14 oz) can sweetened condensed milk
- 2 (7.5 oz) can table cream
GUINATAANG BILO-BILO
By vlacer
Make the bilo-bilo by mixing the sweet rice flour with water
- GUINATAANG BILO-BILO
- 4 cups or 2 cans Coconut Milk
- 4 cups Water
- 2 cups Sweet Potatoes (camote), cubed
- 2 cups Banana Saba or Ripe Plantains, cubed
- 2 cups Taro root or Gabi, cubed
- 2 cups ube or yam, cubed
- 1 cup Tapioca Pearls or Sago, cooked
- 1 cup Sugar or according to your taste
- 1 tsp cinnamon
- Ingredients (For the bilo-bilo)
- 4 cups Sweet Rice Flour or Glutinous Flour
- 1 3/4 cups Water
Menudo
By vlacer
1. Saute the minced garlic in lard until lightly brown
- 2 cups pork loin, cubed
- 1 cup pork liver, diced
- 1/2 cup potatoes, diced
- 1/4 cup chickpeas (garbanzo beans)
- 1/2 cup green and red bell peppers, diced
- 2 tbsp lard
- 1/2 tsp garlic, minced
- 1/2 white onions, chopped
- 1/2 cup red tomatoes, chopped
- 1/2 cup tomato sauce
- salt, pepper and paprika to taste
Buco pie
By vlacer
In a medium-sized bowl, mix the flour and salt then cut the shortening using a pastry cutter
- For pie crust:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of vinegar
- 1/4 cup of cold water
- 2/3 cup of shortening
- 1 piece of egg yolk
- For Buko Pie Filling:
- 4 cups of coconut shredded threads
- 1 cup coconut of water
- 1 can of condensed milk (sweetened)
- 2/3 cup of cornstarch
sweet & sour tilapia
By vlacer
1.Fry the Tilapia 1.1 Place the cooking oil in the pan and apply heat
- 1 pc whole Tilapia
- 1 tbsp garlic
- 1/2 cup vinegar
- 1 cup bell pepper (red and green)
- 1 cup cooking oil
- 1 medium sized onion,chopped
- 1 thumbs ginger, cut into strips
- 2 cups water
- 3 tbsp tomato paste
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 small carrot, cut into strips
Shrimp fried rice
By vlacer
This easy shrimp fried rice is restaurant-quality (or better!)
- SERVES 2
- 4 cups cooked rice (preferably 1-3 days' old, kept in the refrigerator, OR freshly made - see below)
- 8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water
- 3-4 Tbsp. white cooking wine
- 1/4 cup onion, minced
- 3-4 cloves garlic, minced
- 2 eggs, beaten
- 1/2 to 3/4 cup frozen peas
- optional: 1/2 cup cashews
- STIR-FRY SAUCE: (Be sure to double these amounts for more than 4 cups of rice)
- 1/2 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 1 tsp. sugar
- 2 Tbsp. soy sauce
- pinch white or black pepper
- 1-2 tsp. chili sauce (see below) - omit for mild rice
- GARNISH: 2-3 green onions
- optional: 1 sliced red chili
Watermelon cake
By vlacer
Using fresh watermelon, slice into cylinder by taking out rinds around it
- Stabilized whipped cream recipe:
- 2 tsp unflavored gelatin
- 8 tsp cold water
- 2 cups heavy whipping cream
- 1/2 cup confectioner’s sugar
Dole whip
By vlacer
Drain pineapple: reserve 2 tbsp
- 2 cans (20 oz. each) DOLE crushed pineapple
- 2 tbsp. lemon juice
- 2 tbsp. lime juice
- 1/3 cup sugar ( i Used Stevia)
- 1 1/2 cups heavy whipping cream
Impossible pie
By vlacer
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 8 Tablespoon butter
- 3/4 cup sugar
- 1/4 teaspoon ground nutmeg
SAGING TURON
By vlacer
1.Peel off banana and slice in half, lengthwise
- 5 - 7 pcs ripened saba
- 1 cup brown sugar
- 1 cup ripened jack fruit (langka)
- 10 pcs lumpia wrapper
- 2 cups of cooking oil