food of the world. philippines

8/8/2019 Food of the World. Philippines

http://slidepdf.com/reader/full/food-of-the-world-philippines 1/138



First Edition, 2009

ISBN 978 93 80075 30 3

© All rights reserved.

Published by:

Global Media

1819, Bhagirath Palace,Chandni Chowk, Delhi-110 006Email: [email protected]



Table of Contents

The best food recipes from Philippines & Singapore.



Philippines Meat Dishes

Chicken and Pork Adobo

Ingredients

• 1 cup distilled white vinegar (or cider vinegar)•

1 cup water• 2 tablespoons peeled and crushed garlic• 2 teaspoons salt• 2 pieces of bay leaves• half teaspoon freshly ground black pepper• 1 pound chicken, cut into serving pieces, Chinese style• 2 pounds pork butt, cut into cubes• soy sauce• oil

Directions

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bringto a boil.Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Removemeat and reduce sauce.Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.Drain oil from the casserole, and return the reduced sauce back with the meat.



Serve with rice.

Hot and Sour Shrimp with WatercressAnd Walnuts

Yield: 1 servings

Ingredients

• 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied• 4 tb Dry Sherry• 1 tb Grated peeled fresh ginger• 1/2 c Chicken stock or canned -broth• 2 tb Soy sauce• 2 tb Catsup. [See note. S.C.]• 1 tb Cornstarch• 1 tb Rice vinegar or white wine -vinegar• 1 tb Sugar• 1 ts Oriental sesame oil• 1/4 ts Cayenne pepper• 6 tb Peanut oil• 2 tb Chopped walnuts• 3 bn Watercress, trimmed• 2 md Bell peppers, cut into -1-inch squares• 2 Garlic cloves, minced• 8 Green onions, cut -diagonally into -1-inch-long pieces

Directions

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried withted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.

Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover andrefrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy



sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper insmall bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Addwalnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon.

Add watercress to wok and stir-fry until just wilted, about 1 minute. Dividewatercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wokand stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixtureand onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauceuntil clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino saucethat's looks and tastes much like catsup. It's made from bananas and other stuff,however and has a more complex and interesting taste. It comes in both mild and

hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff ismuch hotter, although not intolerably so. If you use this, be prudent about howmuch cayenne you use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.

Chicken and Pork Apretada

Ingredients

• 2.2 lbs. chicken cut in pieces• 1 lb. pork cut in 1 1/2 inch squares• salt and pepper to taste• flour• cooking oil• 4 cloves crushed garlic• 1 medium sized onion, chopped• 1 medium sized tomato, chopped• 4 oz. can of tomato sauce• 2 cups water• 1 small bayleaf • 1 sprig oregano• 1 bell pepper cut into 1 inch squares• 4 medium sized potatoes cut into 2 inch pieces• 1/2 cup frozen peas• 3.5 oz pimento cut into 1 inch squares



Directions

Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil.Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups waterand let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer

for 30 minutes or until tender. Add potatoes and cook until tender. Add salt andpepper according to taste. You may thicken the sauce by adding flour dissolved inwater into the pot. Finally, add peas and pimento and cook for another 3 minutes.Serve with rice.

Pork Binagoongan

Ingredients

• 1 lb. pork, cut into pieces• 1/4 cup oil• 1/2 head garlic, crushed• 1 onion, sliced thinly• 1 large tomato, sliced• 1/2 cup bagoong alamang• 1/2 cup vinegar• 2 cups water

Directions

Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork hasbrowned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Oxtail Kare-kare

Ingredients

• 1 oxtail (3-5 lbs.)

• 5 tbsps, oil• 5 cloves garlic, crushed• 1 medium sized onion, sliced• water from 1/4 cup achuete, soaked• 1 banana heart, sliced crosswise• 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces• 4 eggplants, cut into 1/2 inch slices



• 1/3 cup rice, toasted brown in a pan and ground to a powder• 1/2 cup peanut butter• salt and pepper to taste• MSG (optional)

Directions

Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender.Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meatand bring to a boil. Add vegetables and enough water to make a sauce. Add thepowdered rice and peanut butter dissolved in 3/4 cup water into the meat. Seasonwith salt, pepper and MSG. Serve with Bagoong Alamang on the side.

Bagoong Alamang

Ingredients

• 2 cloves garlic crushed• 1 small onion sliced• 1 small tomato sliced• 4 tbsps. alamang

Directions

Saute garlic, onions and tomato in a little oil. Add alamang. Saute for anotherminute.

Laing

Ingredients

• 40 taro root leaves (dahon ng gabi), chopped• 1/2 lb. pork, chopped•

1/2 lb. shrimp, chopped• 1 tsp. ginger, finely chopped• siling labuyo according to taste (whole chili peppers)• 2 tbsp. bagoong according to taste• 3 cups coconut milk• 1/2 cup water

Ingredients



Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilkand water on top and let boil until pork is tender. Add bagoong and siling labuyo,stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5minutes.

Lumpiang Sariwa

Ingredients

• 1 small onion, chopped• 2 cloves garlic, chopped• 2 tbsps. cooking oil• 1/2 lb. cooked pork, diced• 1/2 cup chopped shrimp• 1/2 cup cooked garbanzo (chick peas) beans• 1/4 cup cooked ham, chopped• 2 cups julienned carrots• 1/2 cup green beans, sliced thinly, french style• 2 cups shredded cabbage• 18 egg roll wrappers• lettuce leaves

Directions

Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans andham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beansand water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is

done. When all of the vegetables are cooked, let the dish cool. To prepare egg rollwrappers, cook one side only on a lightly greased skillet until wrappers are slightlybrown. Cook one side only.

To assemble, place an eggroll skin unbrowned side up on one corner facing you.Topwith a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one endof eggroll wrapper and leaving other end open. Serve immediately with BrownSauce.



*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cupchicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lowerheat and add 1 clove finely chopped garlic. Cook until thickened.

Menudo

Ingredients

• 1 lb. pork, cubed• 1 cup liver, cubed• 1 tbsp. oil• 2 tsps. achuete seeds• 1 tbsp. garlic, minced• 1/3 cup onions, chopped• 1/2 cup tomatoes, sliced• 2 medium sized potatoes cut into 1/2 inch pieces• 2 tsps. salt• 1/8 tsp. pepper

Directions

Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Watershould turn red.) then discard when done. Saute garlic, onions and tomatoes; addpork and cook until done. Add potatoes and water, if the dish is a little dry. Addliver when potatoes are done. Season as desired and bring to a boil. Serve hot withrice.

Crispy Pata

Ingredients

• 4 pig's trotters• 1 tsp. salt



• 1/2 tsp. white pepper• 1/4 tsp. MSG• oil for deep frying

Directions

Wash the pig's trotters under running water and place in a large pan. Covercompletely with cold water. Bring to a boil and season with salt, pepper and MSG.

Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat iscooked. Drain meat. Heat the oil in another large pan until it is almost smoking.Deep fry trotters for a few minutes until the skin is golden and crispy.

Ukoy

Ingredients

• 1 cup flour• 1 egg• 1 clove garlic minced• 1 tsp. salt• 2 cups mung bean (mungo) sprouts• 1 tsp. baking powder• 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1

2/3 cups water)• 2 green onions• 12 shrimp

Directions



Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung beansprouts and shrimp. Finely cut green onions and mix all ingredients together. Heatoil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with asauce made with vinegar, salt, pepper and garlic.

Pancit Canton

Ingredients

• 1 whole chicken, hacked into pieces, boiled in a big casserole with onemedium sized onion, 2 sticks of celery and pepper corns. Cover chicken withenough water. Remove meat from bone and don't forget to save the stock!

• 1 lb pork, sliced into thin strips• 1 cup shrimp, cooked, deveined and unshelled• 1 can straw mushrooms• 1 can water chestnuts• 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp)

strips• 1 piece of carrot, julienned a few pieces of snow pea pods• 1/2 lb mussels or scallops (optional)• soy sauce to taste• patis to taste• salt to taste• 2 cloves of garlic, chrushed• 1 medium sized onion, sliced ground black pepper, fresh if you can• oil for frying• 1 or 2 packages of pancit canton or a package of vermicelli or angel hair

pasta. If you really can't find pancit, try egg noodles - although they may besoft, or spaghetti if you're that desperate

• 4 or 5 green onions

• 1 lemon

Directions

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion istransparent. Add chicken and pork. Cook until pork is brown. Add half of the



chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste.Also sprinkle some ground black pepper. Simmer for about another three minutes.Add shrimps, mushrooms, carrots and other ingredients except the noodles itself.Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust thetaste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until

noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Mussel Soup

Ingredients

• 2 lb mussels, still in shell• medium sized piece of ginger root, peeled and sliced into julienne strips• 1 medium sized onion, sliced• several spinach leaves• freshly ground pepper• salt to taste

Directions

Boil mussels in water just enough to cover them. Add ginger and onions. Once theshells are opened, add spinach leaves. Simmer for about two minutes. Add pepperand salt to taste. Serve hot.

Adobong AntigoIngredients

• 1 kilo (2.2 lbs) chicken or pork, cut in serving pieces• 1/4 cup vino blanco or five-year-old rum• 4 tsp. soy sauce



• 5 cloves garlic• 2 tsp salt• 1 cup vinegar• 1 cup buko juice (coconut water)

• 1 small head garlic, crushed

Directions

1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper andvinegar, for at least two hours. Drain.

2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tenderand adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobobefore serving.

(5 portions)

Shrimp & Shiitake Mushroom Lumpia

with Orange Chili Mint

Yield: 24 servings

Lumpia Ingredients

• 2 lb Diced Peeled Fresh Shrimp• 2 c Chopped Shiitake Mushrooms• 1/2 c Thin grated Carrot• 2 oz Bean Sprouts• 2 oz Shredded Kai -Choy Chinese Mustard• 2 oz Shredded Won Bok Cabbage• 1/2 oz Garlic Chopped• 1/2 oz Chopped Lemongrass• 4 ea Kaffir Lime Leaves• 4 oz Cooked Long Rice Noodles•

2 tb Chopped Fresh Mint• 2 oz Chopped Fresh Cilantro• 1/2 oz Nam Pla Fish Sauce• 1 oz Oyster Sauce• 1 tb Hot Chili Paste• Sesame Oil• Soybean Oil

• 24 Lumpia Wrappers



Sauce Ingredients

• 3 Oranges• 2 c Rice Wine• 1/2 c Rice Vinegar• 1/2 Bottle Lingham Chili Sauce• Fresh Picked Mint Leaves

Directions

Lumpia:Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic,lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the limeleaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste totaste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodleswith the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with choppedginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chilipaste. Combine the shrimp with the vegetable/noodle mixture.

Assemble:On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edgeslightly with egg, then roll the mixture up folding in the edges to close the ends. Panfry in soy bean oil til golden brown & crispy and drain well on paper towels. Placethe orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce& garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce:In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind& skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes,and strain. Set aside warm.

Serve immediately.

Lumpia with Sweet Potatoes

Yield: 6 servings



Ingredients

• 1 c Pork, finely cubed• 6 tb Lard• 3 Cloves garlic, minced• 1 md Onion sliced• 1/2 c Diced bean curd• 1 c Raw shelled deveined shrimp• 1 c String beans, cut into 1" -pieces• 1 c Cabbage, cut into 1" squares• 1 c Cubed sweet potatoes• Salt to taste• 1 Stalk celery, finely chopped• 20 Lumpia wrappers (recipe -below)• Lumpia sauce (recipe below)

----------------------LUMPIA WRAPPERS---------------------------

• 3 c Flour• 1 tb Salt• 5 c Water

• Pork fat

------------------------LUMPIA SAUCE-----------------------------

• 6 tb Cornstarch• 1 c Water• 1/2 c Soy sauce• 1/2 c Brown sugar

Directions

Boil the pork in a pot until tender and the fat comes out. Remove the pork from thepot and drain. Put the lard in a large skillet and saute the pork, garlic, onion andbean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water.Season with the salt and cook over medium heat until tender. Set aside on a platterto cool, add the celery on top.

LUMPIA WRAPPERS



Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sidesof the mixing bowl to soften and make it elastic. Add more of the water to soften thedough. Continue beating and adding water until the mixture becomes very elasticand has a consistency of heavy cream. Use only enough water to achieve this

consistency. Heat a frying pan greased with pork fat and pour in about 2tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible.Turn the wrapper when it can be freed from the frying pan And fry quickly on theother side. Remove from pan. Do the same with the rest of the batter.

To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tightroll. Serve with lumpia sauce.

LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove fromheat and let cool.

Mechado

(Filipino beef stew)

Yield: 2 servings

Ingredients

• 1 k. beef (cut into pieces)• cooking oil• 4 cloves garlic (crushed)• 1 onion (sliced)• 2 . potatoes (quartered, fried)• 1 carrot (cut round)• 2 tbsps. lemon juice• 2 tbsps. soy sauce, salt, peppercorn• 1 cup tomato sauce• 1 pc. Laurel• hot water

Directions



1. Brown meat in cooking oil. set aside.2. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn,

tomato sauce, laurel and salt, simmer for a few minutes then addwater. cover and simmer.

3. Add potatoes and carrot when meat is tender

Caldereta

Yield: 4 servings

Ingredients

o 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubeso 3 tb Distilled white vinegaro 1 1/4 ts Salto Freshly ground black peppero 4 tb Olive oilo 3 Whole dried hot red chileso 5 Garlic cloves, peeled and -mincedo 1 lg Onion, peeled and mincedo 1 t Whole black peppercornso 1 Two-inch cinnamon sticko 2 Bay leaveso 4 ts Tomato pasteo 2 md Potatoeso 1/2 lg Red bell pepper

o 8 Whole stuffed green olives

Directions

Put the cubed meat into a bowl and add the vinegar, salt and pepper. Setaside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium heat. When it is hot, addthe chiles. Stir for a few seconds or until they swell and darken. Remove



chiles with a slotted spoon and set aside. Put as many cubes of meat into thepan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned.Remove meat from pan.

Put the onion and garlic into the pan and cook for 2 minutes, scraping upany pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stirand cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cookfor 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat tolow and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When themeat has cooked for 15 minutes, add the potatoes. Cover and continue tocook for 45-60 minutes or until the meat is tender. Seed the bell pepper and

cut it into 1/4-inch wide strips. When the meat is tender, put the peppers andolives into the stew. Stir and cook another 3-5 minutes.

Longganisa

(filipino-style sausages)

Yield: 1 Servings

IngredientsMixture of 30% ground beef And 70% ground pork For every 2.2

pounds (1 kilo Mixture add:

o 2 1/2 tb Salto 1 1/2 tb Sugaro 1 1/2 tb Soy sauceo 2 tb Vinegaro 2 tb Wineo 1/8 ts Saltpeter; (salitre)o 1 ts Ground peppero 2 ts Chopped garlico Sausage casings--Available any butcher shop



Directions

Mix all ingredients together and cure mixture for 5-6 days in the refrigeratorand stuff into casings. This kind of sausage should be stored in a cooler,ready for use. To cook: Place a small amount of water in a skillet. Place

sausages and let boil in water for about 10 minutes. With a fork, piercecasings. The Longganisa will be ready when juices flow out and turn a darkcaramel color. The sausages should also turn the same color and some oilshould leak out. Suggestions: You can eat the Longganisa and tapa withpieces of lightly salted tomatoes.

Nilagang Baka

(Boiled Beef)

Ingredients

o 1 1/2 lb. beef cut into 2X2 inch pieceso 2 cubes beef boullion or beef stock (plain water would suffice)o 1 tsp. peppercornso 1 small onion choppedo 2 medium-sized carrots cut into quarters lenghtwiseo 3 medium-sized potatoes cut into quarterso 1 small head of bok choy (pechay) (optional if not available)o

I small head of cabbage cut into quarterso salt and pepper to taste

Directions

Boil beef, peppercorns and onions in a pot with enough beef stock to coverthe meat. Place lid on pot and simmer over medium heat. If you want morestock (sabaw), add more.After 30 minutes of boiling, or if the meat is very tender, add carrots andpotatoes. Boil for another 10-15 minutes.When vegetables are done, add the rest of the ingredients and seasoning. Boilfor another 5 minutes. Serve with rice.



Serves 6 people

Sinigang na Sugpo

Serves: 8

Ingredients

o 10 cups watero 2 pieces onion quarteredo 4 pieces tomatoes, seeded and quarteredo 2 pieces daikon (peeled and sliced diagonally into discs)o 12 pieces long beans (sitaw), cut into 2-inch lengthso 4 pieces green chili peppers (sili)o 35 ounces prawns or shrimps, trimmedo 14 ounces spinach or Asian watercress (kangkong)

Directions

Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Adddaikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix.Continue to simmer for three minutes, uncovered. Add the shrimps andsimmer for another 3 minutes. Turn off the heat and add the spinach orkangkong. Cover to steam-cook the vegetables. Serve with fish sauce.

Lengua

Serves: 4 - 5

Ingredients

o 1 piece ox-tongue, thoroughly cleaned and slicedo Lea and Perrins sauceo salt and peppero 10 pieces calamansio 3 cloves garlic, crushedo 2 medium onion, slicedo 1 can (12 ounces) Cream of Mushroom soupo button mushroomso button oliveso 4 tablespoons butter



o 1/4 cup grated cheese

Directions

Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper foran hour. Fry tongue and when browned, braise for 30 minutes. Saute garlicand onions in butter. Add soup. Garnish with mushrooms, olives and gratedcheese.

Igado

Ingredients

o 1/4 pound each pork tenderloin, liver, heart and kidneyo 2 tablespoons green peaso salt to tasteo 1/2 cup iloco vinegaro 1/2 cup soy sauceo 1/4 cup bell peppero 1 tablespoon garlic

Directions

Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oiluntil golden brown. Add pork heart, pork kidney and soaked pork liver. Addsoy sauce. Simmer until all meats are tender and sauce is thick enough. Addgreen peas and bell pepper.

Hot Diggety Dog! StewClassic Recipe

Ingredients



o 3 lbs pork ribs, chopped into 1 inch pieceso 2 tablespoons minced garlico 1 medium onion, choppedo 1 packet sinigang tamarind soup mix (found in international food

section)o

16 cups watero 1 bok choy, chopped in 1 to 2 inch sliceso 1 daikon radishes, chopped in thin round slices (optional)

o 1 small tomato, chopped fine (optional)

Directions

1. Saute ribs garlic onions and salt to taste until brown.2. In Separate large pot add water Sinigang tamarind soup packet (found ininternational food section) to taste I like the whole packet but less is more inthis case if it is to sour for you.

3. Remember you can eat this with rice.4. Then add the tomato and the pork, cook on medium heat for about 40 minand then add the potatoes cook for another 10 min and then add the DaikonRadish and the Bok choy cook about 10 more min.5. It is good if the meat easily comes away from the bone.6. You can eat this straight or over rice or both.

Embutido

Ingredients

o 2 lbs ground porko 2 eggs, lightly beateno 2 hot dogs, choppedo 1 onion, choppedo 1 red bell pepper, choppedo 1/2 cup sweet pickle relisho 1/2 cup tomato sauceo 1 cup shredded breado salto peppero soy sauceo 1 stalk celery, choppedo 2 tablespoons powdered milk (optional)



Directions

1. Combine all ingredients in a bowl.2. Mix thoroughly.3. Roll 1 ½ cups of mixture in foil.4. Steam for 1 hour.5. Let cool.6. Chill for 4 hours or overnight.

7. Slice diagonally

Ukoy

(Shrimp Patty)

Ingredients

BATTER

o 1 cup all-purpose flouro 1 cup cornstarcho 1 1/2 teaspoons baking powdero 1 1/2 teaspoons salto 1/2 teaspoon peppero 1/4 cup annatto watero 1 1/2 cups shrimp brotho 1 egg, well beateno cooking oil

TOPPING

o 2 cups bean sproutso 1 cup chopped green oniono 2 pieces tofu, cut into strips



o 1/2 lb small shrimp, cleaned

o 1 cup papaya

Directions

1. Sift the first five batter ingredients together in a bowl.2. Blend in the annatto water, broth and egg.3. Beat until smooth.4. Heat oil in high heat for deep-frying.5. Set aside.6. Arrange a bed of bean sprouts and green papaya in a saucer.7. Top with some green onion, tofu strips and shrimps.8. Add about 1/3 cup of batter.9. Slide the mixture carefully into the hot oil.10. Fry until crisp and brown on both sides.11. Drain.

12. Serve with a mixture of vinegar and crushed garlic for dippingseasoned with salt and pepper.



Cocreta De Patatas

Ingredients

o 1/2 kilo potatoes, boiled and mashed wello 3 tablespoons butter or margarineo 1/3 cup milk, or enough to make a pasteo Salt and peppero Minced garlico Minced onionso 1/2 kilo ground beef or porko Oil for sauteingo 1/2 cup watero Spring onions, mincedo Flouro Bread crumbso 2 eggs, slightly beaten

Directions

Blend the mashed potatoes with butter, milk, a little salt and pepper to taste.The mixture must be smooth and must form a paste. Set aside.

Saute garlic, onions, and ground meat in oil. Stir in the water and simmeruntil the meat is cooked, and the mixture almost dry. Season with salt and

pepper, then add the spring onions. Blend in a little flour to get a mouldingconsistency. Shape mixture into firm separate forms the size and shape of eggs. Cover individually with the mashed potato mixture. Roll each one inbread crumbs. Set aside.

Heat the oil for frying. Dip the potato-meat "eggs" into slightly beaten eggs,then fry. Serve with a hot sauce.

Bopes

Ingredients

o 1 kilo pig lungso 1/4 kilo pork fato Lard for sauteingo 1 head garlic, mincedo 1 medium onion, chopped



o 3 medium tomatoes, choppedo Vinegaro 2 medium radishes, cut into thin stripso 4 medium bell peppers (red and/or green), cut into thin strips

o Salt to taste

Directions

Wash and boil the pig lungs and fat; cool, then chop finely. Saute the lungs

and fat in lard with garlic, onion, and tomatoes. Add vinegar and simmeruntil almost dry. Then add the radish and pepper strips. Season with salt.

Galantina

Ingredients

o 1 chicken (capon)o Lemon juiceo Salt and peppero 1/4 kilo ground porko 1 can sausageso 1-1/2 pig's brain, boiled and mashed, the membranes peeled off o 1/2 cup chopped pickleso Salt and peppero Cooked chicken meat, cut into stripso 1 piece chorizo de Bilbao, cut into stripso 2 eggs, hard boiledo Chicken stock

Directions



Dress the chicken. Split it down the back and open it flat. Lay the bird skinup on a cutting board. Remove the skin and the meat carefully by cuttingaway from the bones so that the skin comes off in one piece. Marinate thechicken in lemon juice, salt, and pepper. Set aside.

Mix the pork, sausages, brain, and pickles well until blended thoroughly. Layand spread the deboned chicken. Spread the filling over it and arrange thechicken and chorizo strips, and the eggs in the center.

Form into a roll; then, sew it up and roll in a piece of cheesecloth. Drop theroll into boiling chicken stock. Cook for about two hours.

When done, remove the roll from the stock. Drain and lay the roll on aplatter. Place a weight on top of the cooked galantina to press it a bit. Allowto cool. When cool, remove the cheesecloth. Keep the galantina refrigerated.

To serve, slice and arrange on a platter. Garnish with parsley or kinchay.

Siomai

Siomai is a dimsum of Chinese origin which is also quite common in thePhilippines. One can order different kinds of siomai but the base is alwayspork. The ground meat should have some fat otherwise the cooked siomaiwill be too tough. I tried to experiment on chicken siomai some years backand made the mistake of taking out the skin and fat and it turned out to be

tough. Prawns or shrimps can be substituted for part of the pork if desired.For the binder, some use flour or corn starch but I find it to leave a raw tasteso I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommendadding vegetables to give the dimsum some crunch and for nutritionalreasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and1/3 cup fresh or frozen green peas can be added to the recipe below:

Ingredients

o 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)o 1/3 cup chopped water chestnuts or turnips (singkamas)o 1/3 cup chopped carrotso 2 medium or 1 large minced onion(s)o bunch of spring onions or leekso 1 eggo 5 tablespoons sesame oilo 1 teaspoon freshly ground peppero 1 teaspoon salto 50 pcs. large or 100 pcs. small wanton or siomai wrapper



o soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste(for the sauce)

Directions

Mix all the ingredients for the filling in a bowl.Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.Meanwhile, boil water and brush steamer with oil.When the water gets to a rolling boil, arrange the siomai in the steamer andlet stand for 15-20 minutes, longer for larger pieces.Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.Update: Someone asked me for the recipe of chilli paste and siomai wrapper

that’s why I’m reproducing it here.

Siomai Wrapper

Ingredients

o 1/4 cup watero 1 eggo 1 tablespoon vegetable or corn oilo 1/4 teaspoon salto 1 1/2 cups all-purpose flour

Directions

Beat egg and mix with flour till free of lumps.Bring water, cooking oil and salt to a boil, then pour in flour.Remove from heat and beat until mixture forms a ball.Divide the dough into 1 1/4 -inch balls.Roll each ball on a floured board until paper thin. Set aside.

Simplest version of chilli sauce would be to chop chillies well and fry them inoil, sesame or vegetable oil, never olive oil if you want it to have an Asiantaste.

The chilli paste found in restaurants is a combination of chillies, garlic andoil. Combine chopped chillies and mashed garlic then simmer for around 20minutes or till most of the water has evaporated. Add oil, simmer and stirwell.



From: http://karen.mychronicles.net/wp-trackback.php/6

Fresh Lumpia Wrapper Skins

10 pieces

Ingredients

o 1 cup flouro 1 eggo 1 cup water

1 Mix all ingredients until very smooth.2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. Whendough starts to come away from the pan, lift wrapper out carefully. It willnot lift out if mixture is not done.

Inihaw Na Bangus

(Grilled Milkfish)

Yield: 4 servings

Ingredients

o 1 Whole bangus (about 2 lbs) or white fish, dressed

o 2 sl Lemono 1 ½ ts Salto ? ts Peppero ½ c Tomatoes, choppedo ¼ c Onions, choppedo 2 Green onions, chopped



Directions

1. With sharp knife, cut along back of the fish and remove the backbone.Rub fish inside and out with lemon slices, sprinkle with salt and pepper.2. Mix tomatoes, onions and green onions. Stuff fish with the mixturethrough its back opening. Wrap in foil and grill over live coals until done.(about 15 minutes on each side).3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.Preparation and cooking time: 45 minutes Serves 4 Recipes

Adobong Pusit

Yield: 2 servings

Ingredients

o ½ kg Small fresh squidso ½ c Native vinegaro 10 Cloves garlic

o Salt and pepper to tasteo 1 md Onion, slicedo 2 md Tomatoes, choppedo Extra salt and pepper for seasoningo 1 ts Vet-sin (monosodium glutamate) (optional)

DirectionsGot down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "SquidAdobo". At any rate, it's squid stewed in vinegar. I assume that the referenceto "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottleI have is a milky looking vinegar that tastes pretty much like any vinegar so Iimagine that you have some latitude on what type you can use. For those of



you who have never tried it, Filipino food is an intriguing cuisine that haselements of Southeast Asian, Chinese and Mexican or Spanish influences. Ithas everything from spring rolls (lumpias) to rellenos dishes. Wash thesquids very well. Remove the long thin membrane in the head and slit theeyes to bring out the ink. Place the squids in a saucepan with vinegar, 6

cloves garlic crushed, salt and pepper. Cover and cook slowly until the squidsare tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaininggarlic and saute in a little lard in another pan. Add the onion and tomatoesand cook until tomatoes are very soft. Add the squids and the liquid in whichthey were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

Philippines Vegie Dishes

Some of these recipes contain eggs, so are not strictly vegan

Adobong Gulay

Gulay - Vegetables = talong (egg plant), potato. Adobo is a style of preparation,which in Philippine cuisine - is stewing in vinegar and soy sauce.

Ingredients

• 1 onion• 3 cloves of garlic (adjust to your taste)• peppercorn, to taste• 2 bay leaves• vegetable oil (2-4 tablespoon)• potatoes or talong (around 1 lb or so), cubed, sliced• soya sauce (1/4 c)• sukang Paombong or your favourite vinegar (1/4 c)• pepper and sugar to taste (use a generous dash of pepper and a tiny tiny

amount of sugar, to bring out the taste of the rest)

Directions

In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start toturn brown, add the garlic. Saute until brown. Then add the onion and fry until



translucent. Add the pepper and the sugar, stir briefly to mix, then add the soyasauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stirbriefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquidlevel drops too low.

Serve over rice. Note: Now, in this Lenten season, I decided to try somethinginteresting. Try using the above recipe with whole, hardboiled eggs. Follow therecipe as for the potatoes. When the potatoes are almost done, add the whole,peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let theflavour penetrate the egg more easily. This particular dish (adobong itlog) reallytastes well the next day.

Banana Blossom Ginataan

Ingredients

• 2 banana blossoms (I just used the ones in the can, 10 oz drained)• 1 cup pure coconut milk• 2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)• 1/4 cup sliced tomatoes• 1/4 cup sliced onion• 2 cloves garlic, crushed• 1 tbsp veg oil• 2 dried red chillies (optional if you want this slightly spicy) salt and pepper to

taste

Directions

If using fresh puso ng saging (banana blossoms): remove the tough covering of the

blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse inwater and squeeze dry. Set aside.

If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise.Set aside.

Heat oil in skillet, if using dried red chillies, add them when the oil is hot but notsmoking and let the skins darken somewhat before you add the garlic. Saute garlic



until light brown. Add onion, fry till translucent, then add tomatoes. Cook foraround 3 minutes. Add banana blossoms and vinegar/water mixture and then bringto boil without stirring. Simmer for around 3 minutes. Add salt and pepper to tasteand stir. Continue to cook until banana blossom is tender. Add pure coconut cream

and remove from heat. Let stand for a few minutes to help develop the flavours.

Bulanglang

Ingredients

• 1 cup malunggay leaves (if you can't get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])

• 1 cup squash, cubed• 1 cup upo (gourd), sliced [substitute with zucchini - Ken]• 1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)• 1/2 onion• 1 cup water• tomatoes

Directions

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil.After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, addmalunggay and cook 2 minutes longer or until malunggay leaves are wilted. Removefrom heat. Salt and pepper to taste (or instead of salt, you can add patis, it will givea better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinesecelery).

Misua

Ingredients

• 1 small bundle misua (fine rice vermicelli)• 3 eggs



• 2 cups water• 1 tbsp veg oil• 1 clove chopped garlic• 1 onion

• salt or patis and pepper to taste

Directions

Saute garlic in oil until light brown. Add onion and saute until onion is translucent.Add water, salt or patis and pepper to taste. When the water boils add eggs whole,one at a time. Break misua into 3-inch lengths and add. Remove from heat and servehot.

Ginataang Saba

Note: Guinataan - anything cooked in gata or coconut milk. Saba are Philippinecooking bananas mainly used for sweets and a few vegetable and meat stews.Plantains can be substituted.

Ingredients

• 4 - 5 unripe (very green!) bananas or 2-3 (very green) plaintains• 1 tsp salt• 1/4 c oil (can cut down on this)• 2 c coconut milk•

3-5 cloves of garlic (to your taste), chopped finely• 1 small onion, finely sliced• 2 fresh chillis, sliced (optional)• 2 tsp dried shrimp, soaking in 2 tsp hot water (omit if vegan)• 1/2 c sili leaves (or other greens that might go with this, like spinach, for

example)• salt and pepper, to taste

Directions



Peel the bananas or plaintains, cut them in half cross-ways, and then in slices orquarters lenthwise (to whatever size you wish). Rub them with the salt.

Heat the oil in a frying pan and then fry the slices a few at a time, until they aregolden brown. Drain on paper towels (or in a collander) and set aside.

Heat ~1 tblsp (or so) of oil, then fry the garlic, onion (and chilli if using) for about aminute or so, then add the cocounut milk (and dried shrimp in its soaking water).Simmer for around 5-10 minutes. Add the fried bananas and the leaves and simmeruntil the gravy is thick. Adjust the saltiness and pepper levels to your taste. Serveover rice.

For an interesting taste, try using coconut oil as a medium of cooking (not for fryingthe bananas though). Even though it might be more unhealthy, it does give a niceflavour to the food.

SinangagVegetable fried rice the way my father does it.

Ingredients

• Yesterday's left-over fried rice (say 1 cup of cooked rice)• 1 small onion, sliced thinly• 2 cloves garlic, chopped into small bits• 1 small piece ginger, also chopped into small bits (yes, we like ginger in our

sinangag!• 1/2 c peas (we generally use the frozen kind)• salt and pepper to taste

• toyo (soy sauce) for colour

DirectionsHeat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, sauteuntil light brown, then add onions and ginger. Fry until onions are translucent,around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, saltand pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eateggs, then consider stirring in some scrambled egg bits into the rice before removingfrom heat.



This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well(I think that's what makes it really yummy!) but that is optional since there may besome people allergic to it. Instead of peas, you can add capsicum, celery, whatevervegetable you want.

Ginataang Talong

Ingredients

• 1 onion• 1 cup coconut cream• salt and pepper to taste• talong - eggplants

Directions

Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slicecrosswise very fine. Heat oil in pan, add onions and fry until translucent. Addeggplants, stir for a couple of minutes. Season with salt and pepper. Remove fromheat, add coconut cream, let sit several minutes to develop the flavours.

Tortang Tagalog

For 4 people:

Ingredients

• 1 small Japanese-type talong (eggplant) per person (4 of them then)• 1 egg per person• 1 onion• salt, pepper to taste• tomato, cilantro or kinchay to garnish



Directions

Roast the eggplants, either in the oven or over gas flame (latter is preferable) untilthe outside skin is charred. Peel off the skin and mash the flesh with a fork. Makesure to keep the whole thing as intact as possible.

In a skillet, fry the onion until translucent and remove. To prepare one torta, beatan egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don'tdip that part in the egg. Add salt and pepper as you like, and if you really want to,add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan,then when the oil is hot, add the mixture to the pan and layer some onions to the top

of it. Let set then turn over with a spatula. Remove to a plate and garnish withtomato slices and cilantro/kinchay. Serve with rice.

Sopa de maiz

(filipino corn soup)

Yield: 1 Servings

Ingredients

• 3/4 c Thinly sliced onions• 2 Cloves of garlic, minced• 1/2 lb Raw shrimp, shelled, -deveined, and diced• 2 c Bottled clam juice• 2 c Water• 1/2 ts Freshly ground black pepper• 1 1/2 c Chopped, cooked -or canned corn•

1/2 c Shredded watercress -or spinach

Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute fortwo minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil andcook over low heat for 10 minutes. Add the cress and cook two minutes. Taste toadjust seasonings and serve.



Eggplant Adobo

Yield: 5 servings

Ingredients

• 5 c Diced eggplant, -cut in 1 1/2-inch cubes• Salt to taste• 1/3 c Vegetable oil• 1/3 c Soy sauce• 1/4 c Red wine vinegar• 6 Cloves garlic, minced• 1/2 ts Freshly ground black pepper

Directions

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes.Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and setaside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring

occasionally. Serve hot.

Gluten Guisado

Ingredients

• 1-1/2 cups ground gluten• 1/2 cup tomatoes, sliced fine• 1 tablespoon garlic, minced• Salt to taste• 1 can sweet peas• Dash of pepper• 1/3 cup onions, sliced• 1/4 cup raisins• 1 tablespoon oil



• 1/2 cup water• 1-1/4 cups potatoes. diced

Directions

Sauté garlic in oil until brown. Add onions and tomatoes and cook until tender.Add ground gluten and seasoning. Cook for 10 minutes.Add potatoes and water. Simmer until done.Add raisins and peas just before removing from fire.Yield: 4 to 6 servings.

Tofu Arroz Caldo

Ingredients

• 1-1/2 pound fresh tofu• 1 teaspoon fresh ginger finely sliced

• 1 tablespoon vegetable oil• 1 cup rice grains(uncooked)• 3 cloves minced garlic• 7 cups water• 1 medium onion, finely sliced• 2 tablespoon fish sauce (patis)• 5 stalks scallion(spring onion) finely sliced

• salt and pepper to taste

Directions

Cut the tofu into one inch squares. Then deep fry it until golden brown. Set aside. Ina large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.Add ginger and onion, stir for a minute. Then add fish sauce. Add rice, water and a



little salt and pepper. Simmer in medium low heat, stirring occassionally for about40 minutes or until the consistency of a light creamed soup has been reached. Addthe fried tofu and correct seasonings to taste. Stir in a small amount of slicedscallion. If rice soup becomes too thick, add a little water to thin it a bit. Garnishindividual bowl servings with sliced scallions just before serving. If you prefer,

sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness tothe dish. Yield: 6 - 8 servings.

Peanut And Eggplant Scallops

Ingredients

• 3-4 small eggplants• 1 egg• 3/4 cup condensed tomato sauce• l/2 cup finely chopped salted peanuts• 1 tablespoon margarine• l/2 cup soft crumbs• 1 tablespoon onion, chopped fine• 1/2 teaspoon salt• 1/4 cup dry crumbs mixed with• 1 tablespoon melted margarine

Directions

Pare eggplants and cut in cubes. Cook in boiling salted water until tender. Drain.Add all ingredients except buttered crumbs and cheese. Place in oiled baking dish.Sprinkle with crumbs and bake at 350 degrees F for about 25 minutes. Sprinklewith cheese on top and bake for 5 more minutes. Yield: 5 servings.

Crispy KangKong

Ingredients

• 4 bunches kangkong leaves, cleaned• 1-1/2 cup water• 3 cups corn starch• 5 cups cooking oil• 1 cup flour• salt and monosodium glutamate ( MSG) to taste• 1 pc boiled egg, grated medium



Directions

Wash kangkong and drain leaves thoroughly.Remove leaves from stem. Set aside.In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter

mixture ).Mix until smooth in consistency.Heat oil to 250°F and reduce fire to medium.Dip kangkong leaves one by one in batter and deep fry until crispy.Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.Serve with sauce on the side.

Spiced Coconut Sweet Potato

Serves 4

Ingredients

• 1 Onion, chopped• 3 Garlic Cloves, crushed• 2 Large Chillies, finely chopped• 1 teasp Ground Turmeric• 1 teasp freshly grated Root Ginger• Salt and Black Pepper•

1 tbsp Soy Sauce• 240ml/8fl.oz. Coconut Milk• 360ml/12fl.oz. Water• 1 tbsp Lemon Juice• 450g/1lb Sweet Potato, peeled and sliced

Directions

1. Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to aboil while stirring, then reduce the heat and simmer for 5 minutes.



2. Add the sweet potato, mix well and simmer for 15-20 minutes or until the potatoesare tender. Serve hot.

Fresh Lumpia Wrapper Skins10 pieces

Ingredients

• 1 cup flour• 1 egg• 1 cup water

1 Mix all ingredients until very smooth.

2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When doughstarts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

Spanish Bread

Ingredients

• Bread flour 1.0 kg• Instant Yeast 8 g• Dobrim Nobro 4 g• Monofresh 5 g• Sugar 160 g• Salt 15 g•

Water 520 g• Shortening 40 g• Skimmed milk 200 g• All-purpose flour 200 g• Sugar 200 g• Margarine 300 g



Total Weight 2.7 Kg

Directions

1. Blend flour, Instant Yeast, Dobrim Nobro, Monofresh, sugar, salt, and waterusing a spiral mixer at low speed for 1 minute.2. Add Bakels Shortening and mix until fully developed.3. Rest for 10 minutes then cut 50 g pieces and round.4. Flatten each dough piece into an oval shape and then place prepared filling.5. Mould into hotdog roll shape.6. Proof then bake at 180°C.

Tamales Vegetarian

Ingredients

• 2 cups raw rice, roated and soaked in 1-1/2 cups water then ground• 1 cup rich coconut milk or coconut cream• 4 cups coconut milk, diluted• 1 cup finely chopped peanuts• 1/2 cups brown sugar• banana leaves cut into 10" wide pieces• 2 tbsps salt• 1/4 kg gluten, boiled and diced•

2 tbsps atchuete seeds, soaked in 1/4 cup water• 2 pcs eggs, hard-boiled and shelled

Directions

In saucepan, combine rice, coconut milk, sugar, salt and achuete water.Simmer until mixture is smoother and thick, stirring constantly.Then pour in rich coconut milk, stirring well until smooth in consistency.Add peanuts. Remove from heat. Put banana leaves together.Drop 1 tablespoonful of mixture on center of banana leaf.Top mixture with a slice of gluten and a slice of egg.

Wrap mixture with banana leaf and tie around.Do the same with remaining mixture.In a big cookng pan, boil water and drop tamales. Cover and let boil 30 minutes.Transfer to tray and let cool before serving.



Philippine Desserts

Bibingka Cassava

Ingredients

For the bibingka

• 3 eggs• 2 cups sugar• 1 cup evaporated milk (fresh milk can be substituted)• 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in

cities with a large Latin American or Asian population.• 1/4 cup butter, melted• banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping• 1 cup thick coconut milk (available in Asian stores)• 2 tablespoon flour• 1 can condensed milk• 2 egg yolks• 2 tablespoons grated cheddar cheese

Directions1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased9x9 in pan lined with banana leaves (or cookie sheet).2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick.Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over bakedbibingka. Sprinkle with the grated cheese and broil till golden brown.



Brazo de Mercedes

Creme-filled Log Cake

Ingredients

Filling

• 5 cups milk• 1 cup sugar• 2 tablespoons unsalted butter• 1 tablespoon vanilla extract

• 8 egg yolks• 1/4 cup toasted and finely ground• cashew nuts

Directions

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter andvanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To eggyolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoidcurdling. Add cashew nuts and continue cooking entire mixture over low heat, stirringconstantly, until mixture has consistency of a paste. Set aside.

Ingredients

Meringue

• 10 egg whites• 1 cup sugar• 1 teaspoon vanilla extract

Directions

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beatingcontinuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butterand spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue androll into a log. Brush with butter and brown again in overn.



Original Leche Flan Recipe

Ingredients

Custard:

• 12 egg yolks• 1 can condensed milk• 1 pint Vit D milk• 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar(see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water.Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Caramel

• 1 cup sugar• 1 cup water

Directions

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelizedsugar. Be sure to line the sides of the pan.



Kalabasa (Pumpkin) Leche Flan

Ingredients

• 2 cups kalabasa (pumpkin), cut finely• 1 cup condensed milk• 3 eggs• sugar• 1/2 teaspoon dayap (lime) or vanilla

Directions

Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar onthe leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squashmixture into the llanera, and steam for about 20 minutes.

Light and Fruity Caramel Flan

Ingredients

• 1 1/3 cup sugar, divided• 1/3 cup water• 6 to 8 large eggs• 1 cup whole milk• 1 cup peach or mango puree• pinch of salt• 1/4 teaspoon lime peel, grated finely• seasonal fresh berries, for garnish

Directions

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup



gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt.Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in ovenuntil a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platterand garnish with seasonal fresh berries as desired.

Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term usedfor cooking through steam in a water bath. The dish is placed in a larger pan half-filled withwater and placed into a preheated oven or a steamer

Ginataan

Ingredients

• 250 g glutininous rice (sweet rice) flour• 6 saba (or plantain), sliced• 1 can coconut milk• 250 g ripe langka (jackfruit) (canned will do)• 6 pandan leaves (optional) (1 tsp vanilla will substitute)• 200 g cooked sago pearls• 225 g camote (sweet potato), cubed• 300 g white sugar• 225 gabi (taro root), cubed

• 1 can coconut cream other ingredients (e.g. root crops) may be used

Directions

Combine rice flour with 250 ml water and form into small balls.

Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taroand other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit andrice balls. Continue to cook over moderate heat until all the rice balls float to the surface.

Stir in sugar and coconut crea, then transfer to a serving bowl.

Kutsinta

Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated



coconut.

Ingredients

• 1 cup rice flour• 2 cups brown sugar• 3 cups water• 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)• Freshly grated coconut

Directions

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, untilhalfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30minutes or until a toothpick inserted comes out clean. Add more water if needed until cookingis done.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Puto (Rice Muffins)

Ingredients

• 2 cups rice flour• 1/2 teaspoon salt• 3 teaspoon baking powder• 2 cups coconut milk• 1 cup white sugar



• 1 teaspoon anise seeds (optional)• 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredientsand blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fillgreased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins aredone when toothpick or cake tester inserted in center comes out clean. Serve hot topped withgrated coconut, or butter.



Gulaman at Sago

(Gelatin and Tapioca Pearls)

Ingredients

• 1 cup sugar• 2 cups water• 1 bar white gulaman (or 1 pack Jello) soaked in water and drained• 2 cups cooked sago (tapioca pearls)

Directions

1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened

gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut intocubes.

2. For the sago, make a syrup following the procedure for gulaman. Continue cooking thecaramelized sugar and water until syrupy. Pour boiling water over the sago, drain andcombine with the syrup. Serve with cubed gulaman with crushed ice.

Champorado

(Chocolate Rice Pudding)

Ingredients

• 1 cup glutinous (sweet/sticky) rice• 2 1/2 cups water



• 1/2 cup (more or less to taste) unsweetened cocoa• 1/2 cup (more or less to taste) sugar• 1/8 tsp. vanilla extract

• some sweetened condensed milk

Directions

1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When riceis ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve inbowls with swirls of sweet condensed milk on top.

Serves 4 people

Turon

Ingredients

• ripe bananas, peeled and cut into half, lengthwise• brown sugar• 3 cups cooking oil• lumpia wrappers• 1/2 cup langka preserves (optional)

Directions

Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like youwould a lumpia. Fry in hot oil until golden and crispy.



Ube Halaya

Ingredients

• 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)• 250 g sugar• 1 cup sugar (or as desired)• 1 can condensed milk• 2 cups coconut milk• butter

Directions

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and

coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, addthe condensed milk (if starting from fresh) and cook over a low fire, stirring continuously.Continue stirring until the mixture turns into a thick paste and separates from the pan.Transfer to a shallow platter or pan and allow to cool. Serve.

Palitaw

Ingredients

• Sweet rice flour - about a cup.• 3/4 cup water



• coconut flakes• Lots of white sugar• Toasted linga (sesame seeds).

Directions

Mix rice flour with water to make dough. Make little balls then flatten. Boil water in asaucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float.Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds andcoconut flakes.

Peanut Squares

Ingredients

• 1 cup of shelled roasted peanuts• 1/2 cup of sugar• 3/4 cup of milk• 1/4 cup of sugar for the pastry board

Equipment needed:You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.

Directions

1) Put the peanuts through a meat grinder with a medium blade. Then place them in asaucepan with the 1/2 cup of sugar and the milk. Mix well.

2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture



boils and the sugar dissolves.

3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets verythick, stir continually, to prevent sticking. This will take around 15 minutes.

4) When the mixture is so thick that you can see the bottom of the pan when you stir, removefrom stove.

5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto thesugar and flatten it out with a spatula.

6) Allow it to cool so you can handle it.

7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cutthe mixture into small squares or with a cookie cutter.

8) Remove the cookies from the pastry board with a spatula.

This recipe makes 3 1/2 to 4 dozen.

Pich Pichi

Ingredients

• 2 cups grated cassava (see note)• 2 cups sugar• 2 cups pandan water (see note)• Grated coconut, for garnish

Directions

Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for45 minutes or until set. Cool. Form into balls, then roll in grated coconut.

Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and

Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala,classified as a pandanus plant, and is widely available in Asian markets. It is sometimescalled fragrant screwpine. The leaves are used throughout Asia as a flavoring. To makepandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant.Cool.



Cassava Cake

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can befound in an oriental store near you. I have found the most difficult ingredient to find isusually the coconut cream. If you can't find it don't worry. Simply use another can of coconut milk in it's place. Also it is easier to just buy the cassava already grated. Itshould be in the freezer section. You could cut the recipe in half but then you are leftwith 1/2 a can of everything. Or try making one thick cake. You'll have to cook muchlonger though. Careful, I'm not sure if it will all fit in one pan. I hope you enjoy it!

Ingredients

Cake

• 2 Lbs Grated Cassava• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)• 1 12 oz. Can Evaporated Milk• 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)• 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)• 2/3 Cup Sugar• 3 Eggs plus 3 Egg Whites• 1 Cup Grated Coconut

Topping

• 3 Egg Yokes• 1/3 Cup Reserved Sweetened Condensed Milk• 1/3 Cup Reserved Coconut Milk• 1/3 Cup Reserved Coconut Cream

DirectionsPreheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pourequally into two large greased rectangular pans. Bake until top is no longer liquid(approximately 30 minutes). Mix topping ingredients well and spread evenly on the twocakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cakeinto 24 equal squares.



Rum flan cake

Yield: 8 Servings

Ingredients

o 1 c Sugaro 3 Egg yolks

o 2 Eggso 13 oz Evaporated milko 1 ts Grated orange peelo 2 tb Rumo 3/4 c Sifted cake flouro 1/2 c Sugaro 1 ts Baking powdero 1/4 ts Salto 2 Egg yolkso 3 tb Oilo 1 tb Rum

o 3 tb Orange juiceo 3 Egg whiteso 1/4 ts Cream of tartar

o Whipped cream

Directions

Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped orround pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peeland 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar,baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil,1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beategg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,



beating until stiff but not dry. Gently fold batter into whites.

Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flanmixture. Place pan in larger pan and pour hot (not boiling) water into larger pan untilit reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done.

Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whippedcream rosettes around edges of flan.

Coconut Rice(Mochi - Bibinka)

Ingredients

o 2 1/2 lb (5 1/2 cups) mochi riceo 1 can (12 oz) frozen coconut milk thawedo 1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Directions

Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx.20 min.) Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainderand remaining brown sugar evenly into hot rice. Put into prepared pan. Top withreserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutesto set topping. Cut into small pieces. Makes 45 servings.

Avocado Milkshakes

o 1 avocadoo 1/3 quart whole milk



o 3 tablespoons sugaro 2 scoops vanilla ice cream

Directions

Blend. Drink.

Pianono

Yield: 1 Servings

Ingredients

o 6 Egg whiteso 6 tb Sugaro 6 Egg yolkso 6 tb Sifted flour

Directions

To 6 egg whites beaten until stiff, add the following by spoonfuls, beating well after eachaddition 6 tablespoons sugar, then add 6 yolks of eggs (well beaten). Blend well. Cutand fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined withgreased paper. Bake for 15 minutes at 400F. Turn out on another sheet of papersprinkled with sugar. Remove paper lining. Spread jam frosting over cake and roll.Dust surface with sugar. Slice crosswise.

Cascaron - bitsu-bitsu

Yield: 1 Recipe



Ingredients

o 1 pk Mochi flouro 1 Coconut; grated, place -coconut in a large bowlo 1 1/2 c Hot water; pour into bowl -of coconuto 1/3 Box of dark brown sugaro 1/4 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel overanother bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, youmay use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut inflour and add water until dough is soft but not too sticky. Do the same with freshcoconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown.

Drain dough balls on paper towel. Then put them in a large mixing bowl. When all havebeen fried, boil water and brown sugar in a small sauce pan until it reaches the soft boilstage. This is done by placing a drop of syrup in a bowl of cold water. If it retains itshape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated withsyrup. Remove from bowl and place them in a platter to cool. Excellent with coffee ortea.

Steamed Palm Sugar Custard

Ingredients

o 3 cups milko 1/3 cup grated dark palm sugaro 1 star aniseo 1 cinnamon sticko 2 eggs

Directions

1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5

minutes.2. Strain mixture and place in a bowl.3. Beat eggs lightly and whisk into milk mixture.4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.5. Place steamer over rapidly simmering water for 20 minutes or until custardsare just set.6. NOTE: Try not to open the lid of the steamer before 18 minutes.7. Affects the texture of the custard.



8. Steam would be lost once the lid is opened before they are ready.

Mango Cream Cake

Ingredients

o 1/2 cup buttero 1/2-3/4 cup sugar, depending how sweet u want ito 1/2-3/4 cup powdered milko 1 (170 g) container creamo 2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnisho 24 lady fingers (not the ones from live ladies)o maraschino cherry, if desired

Directions

1. Blend the first 5 ingredients (except mango slices) to make mango creammixture.2. Lay lady fingers on a 9x9 inch dish or pan.3. Top with mango cream mixture.

4. Lay second layers of ladyfingers.5. Repeat process.6. Garnish with mango slices and cherries.

7. Refrigerate for 5-6 hours or overnight to set.

Tocino Del Cielo

Ingredients

o 25 egg yolkso 4 cups sugar

o 3 cups water



Directions

1. Boil sugar and water until syrup forms small ball when dropped in water.2. Beat egg yolks, add the syrup after cooling it then blend well and strain.3. Line a pan or small molds with thick caramel syrup.4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.5. Allow to cool before unmolding.6. NOTE: Tocino Del Cielo is often baked in small individual molds and placedin small soufflé cups for serving

Ambrosia Salad

Ingredients

o 2 lacatan bananas, sliced into roundso 1 orange or naranjita, pared and separated into segments (remove membrane

and seeds)o 1 cup diced fresh pineappleo 1 cup watermelon ballso 1 cup cantaloupe ballso 1/2 cup diced ripe mangoo

1/2 cup avocado cubeso 1 cup shredded fresh macapunoo 1-1/2 cups preserved kaong (sugar palm)o 1/4 cup coarsely chopped cashew nuts or peanutso 3 tablespoons lemon juiceo 1 can condensed milk or fresh cream

o 1/4 cup flaked coconut



Directions

Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice.Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.

Steamed Ube Cake

Ingredients

o 2 cups purple yam, washed, peeled and cubedo 2 cups sweet rice flour

o 1-1/2 cups watero 1 cup sugaro 1-1/4 cup coconut milko 4 tablespoons baking powder

o 1/2 cup grated coconut

Directions

Cover yams with water and boil until tender or soft. Drain and put through a ricer.Mash until smooth.

Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams.Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mixwell.

Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room



temperature, topped with coconut.

Makes 3 dozen cakes.

Ensaymada

Ingredients

o 3 1/2 to 4 teaspoonfuls of yeasto 1/3 cup of lukewarm watero 1 1/2 teaspoonfuls of white sugaro 1/2 cup diluted evaporated milk or undiluted whole milko 1/2 cup white sugaro 1/4 melted buttero 3 egg yolkso 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)o grated mild white or yellow cheese, white sugar, softened butter for top or filling

Directions

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, thenset aside until bubbly. mix everything together until well incorporated and smooth.transfer dough into a greased bowl, let rise for one hour, then form into a log, flattenout and fill with cheese and butter (optional), or just coil into a snail shape in a greasedpan. if you are making individual cakes, divide the dough in equal pieces, roll into logsand coil or knot and place in greased muffin tins. let rise for another hour, then brushwith butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown.cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Yema Balls



Ingredients

o 3 egg yolkso 180 g condensed milko 120 g mashed potatoo 1 tablespoon plain flouro 1 teaspoon vanilla essenceo 1 tablespoon buttero 1/8 teaspoon salt

Sugar Glaze: o 100 g sugaro 60 ml water

o 1/8 teaspoon cream of tartar

Directions

Combine all the ingredients and cook in a double boiler, stirring frequently, until the

mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine theingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized.Dip the Yema balls into the syrup and set aside to cool before wrapping in coloredcellophane paper

Mango Chocolate Cream Cups

Ingredients

o 300 g bittersweet chocolate meltedo 6 med ripe mangoes peeledo 2 tbsps lime juiceo 1 170 g-can Nestle Creamo 1 tbsps unflavored gelatin dissolved ino 1/4 cup gold water



o mint leaves for garnish

Directions

Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolatearound base and sides. Allow to set in refrigerator.

Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whiskinto mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnishwith mint leaves if desired.

Bibingkang Galapong

Ingredients• 4 eggs, well beaten

• 2 cups coconut milk

• 1 cup sugar

• 1/4 cup melted margarine

• 2 cups rice flour

• 2 tablespoons baking powder

• 1/2 teaspoon salt

• 1/4 cup coco cream, 1/4 cup sugar for topping

Directions

Add sugar to beaten eggs.Combine salt and flour; add to egg mixture.Add melted margarine, coconut milk, and baking powder.Pour into banana leaf-lined mold.Bake in 375 degrees Fahrenheit oven.



When half-done, take it out from the oven and brush top with coconut cream and sugar andbake until golden crust is formed.Yield: 3 large bibingkas.

Buko PieIngredients

CRUST

• 2 cup all purpose flour• 1 teaspoon salt• 1/2 cup corn oil• 1 tablespoon water

FILLING• 3 1 /3 cup buko, young coconut• 1/2 cup white sugar• 1/2 cup evaporated milk• 1/4 cup cornstarch• 1/4 cup cheese, grated

Directions

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinklewith water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour

mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Coverbottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake inpreheated oven at 450°F for 12-15 minutes or until golden brownFILLINGCombine all ingredients except cheese and cook over low heat. Continue stirring until thick.Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all aroundwith a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top.Bake for additional 5 minutes. Serves 8

Philippines Sauces

Liver Sauce

Ingredients



• one 4-ounce can liver pate or spread• 1/3 cup vinegar• 1 cup water• 1/3 cup sugar• 1/3 cup bread crumbs•

1 teaspoon salt• 1/3 teaspoon black pepper• 2 tablespoons cooking oil• 1 tablespoon minced garlic• 2 tablespoons finely chopped onion

Directions

Mix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In asmall saucepan, heat oil and saute garlic till brown. Add onion and cook untiltransparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to

taste. Serve with roast pork or beef.

Lumpia Sauce

Ingredients

• 3 cloves garlic -- minced• 1/8 teaspoon salt•

1/4 cup vinegar• 1/8 teaspoon pepper

Directions

Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.

Sari Sari Sauce

Ingredients

• 3 cloves garlic (crushed with the side of a knife)• 1 to 5 chillies chopped to taste (finely if required extra spicey)• 3 tablespoons of patis (fish sauce)



• 3 tablespoons of light soya sauce• 1 table spoon of lemon, lime or white wine vinigar• 3 cracked pepper corns• 1 fresh corriander plant finely chopped

Directions

Mix all ingredients and cover. the longer left (up to a week) the better as all theflavours combine

Sari Sari sauce is a simple but delicious sauce with Lumpia (spring rolls), Stir fries,chicharon (pork cackle) The cook should experiment with the basic formula to suitpersonal tastes

Serve in a bowl with a tea spoon as so diners can help themselves

Tomato Sauce

Ingredients

• 1/4cup extra-virgin olive oil• 4 garlic cloves minced• 1cup chopped onion• 6 Roma tomatoes peeled, seeded, and diced•

1tbl tomato paste• Salt to taste• Freshly-ground black pepper to taste

Directions

Heat oil in skillet over high heat. Add garlic and cook until lightly browned. Addonion and reduce heat. Cook over medium-high heat until onion is translucent, 5minutes. Add tomatoes and tomato paste and cook until tomatoes release juices andsoften, 5 minutes. Season to taste with salt and pepper.This recipe yields 4 servings.

Egg Gravy

Ingredients

• 1 teaspoon chopped onion



• 3 tablespoons flour• 2 tablespoons margarine• 1/4 teaspoon salt• 1 egg, well beaten

• 2 cups water or vegetable stock

Directions

Brown onion in oil, then add beaten egg.Mix egg with fork while cooking, as for scrambling; then add flour.Brown mixture slightly, then add salt and liquid.Cook until thickened (about 5 minutes). (Chicken-style seasoning may be added.)Yield: 2-1/4 cups

Mild Chili SauceIngredients

• 1-1/2 cups canned tomatoes• 5 bay leaves• 2 cups chopped onion• 1 tablespoon salt• 2 green peppers, chopped• 1/2 teaspoon thyme•

1 cup chopped celery• 1/2 cup kalamansi juice• 2 pods canned pimientos• 1/2 teaspoon sweet chili powder• 1/4 cup brown sugar

Directions

Cook all ingredients together, except kalamansi juice, 20 to 30 minutes.Cool and add kalamansi juice.Remove bay leaves. Put through a fine strainer or blenderize.

Yield: 1 quart.

Sweet and Sour Sauce

Ingredients



• 2-1/2 tablespoons kalamansi juice• 1/2 teaspoons salt• 3 tablespoons sugar• 4 teaspoons flour blended with 1 cup water

• 1-1/2 tablespoons soy sauce

Directions

Combine kalamansi juice, sugar and soy sauce.Bring to a boil.Add flour blended with water and stir until mixture thickens.Cook over low fire for 1 minute.

White Sauce

Ingredients

Thin Medium Thick2 tablespoons butter 1/4 cup margarine or 1/4 cup margarine

or

or margarine butter butter2 tablespoons flour 1/4 cup flour 1/4 cup flour2 cups milk 2 cups milk 2 cups milk

1/2 teaspoons salt 1/2teaspoons salt 1/2 teaspoonssalt

Directions

Melt margarine in saucepan over low heat.Blend in flour; gradually add milk, stirring constantly.Add salt and cook, stirring until thickened.Yield: 2 cups.

Fruit Salad Dressing

Ingredients

• 1 cup evaporated milk• 1/2 cup pineapple juice• 1/3 cup sugar• 1 egg, slightly beaten• 2 tablespoons all-purpose flour



Directions

Place the sugar and flour in a saucepan.Slowly pour in the milk and stir until no lumps are present.When thick, add the pineapple juice and slightly beaten egg.

Stir and cook for another 3 minutes.Serve as fruit dressing.

Sour Dipping Sauce

Serves 4

Ingredients

• 2 Garlic Cloves, thinly sliced

• 1 teasp coarsely grated Root Ginger,• 2 tbsp Tamarind Paste, soaked and strained• 1 tbsp Honey• 1 teasp Sugar• 1 tbsp Soy Sauce• 2 teasp Fish Sauce• Salt and Paprika

• ½ teasp Crushed Chilli Pepper

Directions

1. Place all the ingredients in mortar and pestle and grind until smooth. Serve atroom temperature.

Corn Relish(Acharang Mais)

Ingredients:

• 1 teaspoon salt• 1/2 cup sugar• 1/2 cup apple cider vinegar• 1 cup cooked or canned corn



• 1 medium-size onion, diced• 1 medium-size green pepper, diced• 2 teaspoons hot pepper sauce• 1/4 cup finely diced pimento

Directions

1 Combine salt, sugar and vinegar in saucepan. Bring to a boil. Add corn, onion andgreen pepper and boil for 5 minutes. Stir in hot pepper sauce and pimento to taste.Refrigerate. Serve cold.

Radish Relish

(Acharang Labanos)

10 portions

Ingredients

• 4 medium-size white radishes• 2 teaspoons salt• 1 cup pickle juice

Directions

1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out the juiceto remove the bitter taste of the radishes. Rinse in water and squeeze liquid out. Addenough pickle juice to cover the radishes. Serve with any fried or broiled fish ormeat.

Vinaigrette Dip

(Sausawang Suka)

2/3 cup



Ingredients

• 1/4 cup soy sauce• 1/3 cup vinegar• 3 cloves garlic, crushed• salt and pepper to taste• dash of red hot pepper (optional)

Directions

1 Mix all ingredients together. Serve with fried or roast meat and fish dishes.

Vinaigrette Sauce

1-1/2 cups

Ingredients

• 1/2 cup apple cider vinegar• 1/2 teaspoon salt• 1 teaspoon sugar• 1/4 cup water• 2 teaspoons finely minced parsley

Directions

1 Mix all ingredients and serve.

Plum Sauce

Ingredients

• 1 cup plum preserves• 1/4 cup white vinegar• 1 tablespoon cornstarch• 1 teaspoon cayenne pepper



Directions

1 Combine all ingredients and blend very well. Place in a saucepan and bring to aboil



Singaporean Meat Dishes

Roast Duck, Melon and Mango Salad

Ingredients

• Half roasted duck or boiled chicken• 150 grammes (5 oz) honey dew melon• One pear• Half cucumber• 150 grammes (5 oz) cantaloupe melon• One mango• 120 grammes (4 oz) jicama• 3 Tbs coarsely grounded toasted peanuts• 2 Tbs toasted white seasame seeds• One coriander plant

Marinade for Duck

• Half Tbs light soya sauce

• 2 tsp fine sugar• One tsp oyster sauce• One Tbs cooked vegetable oil*

Sauce

• 3 Tbs water• Half tsp salt• One to 2 tsp sugar• Half tsp sesame oil• Half Tbs tomato ketchup

• One tsp chilli sauce• One-and-a-half tsp cornflour• One-and-a-half Chinese plum sauce or apricot jam• 2 tsp vegetable oil

Directions



1. Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber,pear and jicama into fine strips, discarding skin and pulp first.

2. Arrange each vegetable and fruit neatly around a large serving platter, varying thecolours. Put the duck in the centre, after first marinating it in the sauce. Top with asprinkling of peanuts, sesame seeds and plucked coriander leaves. Chill in the fridge.

3. Mix all the sauce ingredients together except fro the oil and plum sauce. Heat oil in awok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jamand turn off heat. Cool in the fridge.

4. To serve, pour the sauce over the duck at the table and all the guests should toss thesalad together.

* The oil should have been used to fry shallots first to remove any rawness of flavour.

Pepper Crab

Ingredients

• 1 kg Crab• 3 tbspn white pepper• 1 tspn coriander seeds• 1 tbspn minced garlic• 1 stalk spring onion ( cut into 1 inch section )• 1/2 tbspn cornflour

Seasoning

• 1/4 tbspn dark soy sauce• 1 tbspn light soy sauce• 1/2 tspn sesame oil

Directions

1. Blend white pepper and coriander seeds in a blender until fine.2. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs

in 250g of hot cooking oil for about 30 secs. Remove from wok.

3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.4. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mixwell. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs andcover the wok. Cook for 5 minutes or until crabs are cooked.

5. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2minutes.

6. Serve hot.



Crisp Curried Shrimp

Here's a quick and delicious way to enjoy fried shrimp. Adjust the seasonings to suit yourpalate.

Makes 2 servings

Ingredients

• 2 Tbs All-purpose flour• 1/2 tsp Curry powder• 1/8 tsp Cayenne pepper• Salt• 3/4 lb Shrimp (about 12), shelled and deveined• 2 Tbs peanut oil• 1 bunch Green onions, cut into• 2-inch lengths• Lemon wedges for garnishing

Directions

In a bowl combine the flour, curry powder, cayenne, and salt to taste. Add shrimp to flour

mixture, tossing to coat.

In a heavy wok heat oil over moderately high heat until hot; saute green onions until almosttender.

Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp areopaque throughout.

Serve shrimp with lemon alongside rice or over crisp-fried rice noodles.

Chilli Crabs or LobsterThis is a popular dish amongst Singaporeans. It is also a common feature in the menus of famous seafood restaurants (along East Coast and Punggol).The abundance of fresh chillies and garlic makes this a very spicy and full-bodied dish. Chillicrabs/lobster bears testimony to the great love Chinese have for spicy Malay food.The real way to eat this dish is with a serving of large square chuncks of bread to dip into the



delicious sauce.

Ingredients

• Lobster or crabs weighing about 450 grammes (1 lb)• 6 fresh red chillies• 5 cloves garlic• 2 stalks spring onions• One coriander (cilantro) plant• 3 Tbs vegetable oil

Sauce

• 3 Tbs tomato ketchup• One-and-a-half Tbs sugar, according to taste

• Quarter tsp salt• One tsp pounded salted brown soya bean paste• One cup water• One-and-a-half tsp cornflour• Half tsp rice or malt vinegar of freshly squeezed lime juice• Quarter tsp dark soya sauce

Directions

1. Wash uncooked shellfish well, break off the claws and crack the shell by gently hittingit with a pestle. When preparing crabs, chop the bodies in half and then each half into 3

pieces. Wash and retain the shells. When using lobsters, chop off the tail and head, andchop the body, with shell still on, into thumb length pieces.

2. Plunge head and tail of lobster into boiling water and cook till the shell turns red.Remove from water and set aside for decoration.

3. Peel garlic and pound coarsely. Pound chillies coarsely too. Or grind in a foodprocessor.

4. Wash spring onions, discard roots, cut into finger lengths. Cut coriander into one-inchlengths.

5. Mix sauce ingredients except for the vinegar or lime juice.6. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir

fry for another minute and add crab or lobster pieces.

7. Stir fry for 2 to 3 minutes till shells turn slightly red. Stir sauce, add to the crabs orlobster and stir well for 2 minutes. Cover with a lid and simmer over high heat for 5 to7 minutes till shells turn a bright red.

8. Remove cover, squeeze the lime juice over or add the vinegar, stir well and add springonions. Turn heat off, stir well and serve, garnish with coriander leaves.



Sayor Loday

Ingredients

• 300 grammes (10 oz) jicama• 300 grammes (10 oz) long beans• 240 grammes (8 oz) French beans• 300 grammes (10 oz) cabbage• 4 hard bean curd cakes• 180 grammes (6 oz) small prawns, peeled• 60 grammes (One-and-a-half oz) galangal, peeled and smashed• One lemon grass, cleaned and smashed• One cup dried prawns, washed, soaked and pounded or ground• 20 shallots, peeled• 2 tsp shrimp paste ( belacan)• One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk• 6 cups water• 2 tsp salt• One tsp sugar• 6-10 dried chillies• One cup vegetable oil

Directions

1. Cut cabbage into bite-sized pieces. String French beans and cut into finger lengthsdiagonally. Cut long beans into finger lengths. Peel jicama and shred into fingerlengths.

2. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut each beancurd diagonally. Place wok over high heat and when smoking, add oil. When hot, deepfry the bean curd cakes till golden. Drain. Remove all but 6 Tbs oil and stir fry thepounded chillies till fragrant. Keep aside.

3. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix withremaining water and squeeze fot thin milk. Or mix half cup processed coconut milkwith water.

4. Pound or grind shallots and shrimp paste coarsely.

5. Place thin coconut milk in a suacepan and turn on high heat. Add shallot mixture, driedprawns, galangal and lemon grass. When boiling, add jicama, long beans, Frenchbeans, cabbage and prawns. When boiling again, add bean curd and seasoning. Addthick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.



• 1 star aniseed• 1/2 tsp brown peppercorn• 1/2 tsp clove• 1 piece cinnamon stick

• 1 cardamom• 1/4 dried tangerine peel• 5 cups water• 2 tbsp sugar

Smoking ingredients for chicken

• 1/2 cup Jasmine tea leaf • 1/2 cup soft brown sugar• 1/2 cup cooked rice

Directions

1. Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine.Hang it for 40 minutes.

2. Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce andsugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20minutes.

3. Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok.Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heatwhen smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on

it and allow to cool. Chop up and serve.

Singapore Noodles

Ingredients

• 1/4 cup cooking oil• 4-6 garlic cloves, minced• 2 Tbsp slivered ginger strips (optional)• 2 qts water• 1 tbsp cooking oil• 2 tsp salt• 4-6 vermicelli nests (rice vermicelli worked great)• 2 cups cooked pork, chicken, shrimp or beef, cut-up• 1/3 cup slivered green onions



• 2 tsp crushed red pepper (may be halved)• 1/4 cup oyster sauce• 3 Tbsp curry powder

• 2 tsp soy sauce

Directions

Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook untiltender.

Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling.Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.

Add meat, green onion and red pepper to wok. Stir-fry until hot.

Add oyster sauce, curry powder and soy sauce. stir and toss well to mix thoroughly. Drain

noodles. Add and toss. May be served now or cover and place in 250F oven to hold until ready.Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.

Mee Siam

Cooking time: 25 minutes

Ingredients

Mee Siam and Sambal

• water for scalding vermicelli• 1 packet coarse rice vermicelli (Hokkien: bee hoon)• 250 9 beansprouts• 100 g Chinese chives (Hokkien: koo chye)• 500 9 small prawns• 3 tablespoons oil• 4 firm soybean cakes (Hokkien: taukwa)• 5 tablespoons oil• 1 large onion, sliced• 250 millilitres water• 2 tablespoons tamarind powder mi e• 4 hardboiled eggs, sliced

Rempaho 5 tablespoons dried prawns (pounded separately)o 5 large onionso 4 cloves garlic



o 6 candlenutso 20 dried chillieso 3 tablespoons belacan powdero 1 teaspoon sugar

o 1 teaspoon salt

Gravy

o 2 litres watero 4 tablespoons tamarind powdero 3 tablespoons fried rempah (see method)o 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a littleo 2 teaspoons sugaro 1/4 coconut, gratedo 150 millilitres water

Directions

Boil a large kettle of water and scald vermicelli for 10 minutes, longer if necessary tosoften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cutchives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoonsoil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm.

Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add allother rempah ingredients except sugar and salt and fry until oil seeps out again. Addsugar and salt and stir once. Remove about half the amount of rempah and put aside.In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and

tamarind liquid and simmer for five minutes. Remove and set aside.

How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali,fry vermicelli and beansprouts for 8-10 minutes, stirring all the time until cooked.Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli getsdry during frying. Add about 3 tablespoons of fried soybean pieces and half the chivesto this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiledeggs, remaining chives and remaining soybean pieces for garnish.

Gravy Bring tamarind liquid to a boil. Put all ingredients in. Adjust seasoning to suityour taste. Serve Mee Siam with sambal prawns and as much gravy as each person

wants from a gravy boat.

Opor Sotong



Ingredients

o 1 kg sotong (squid) - cleaned and cuto thumb size piece galangal (laos) - bruisedo 2 lemon grass - bruisedo salt to tasteo msg (optional)o several lime leaveso a few spoonful graded coconut - roastedo oil

grind the following:o 4 cloves garlico 1 red oniono 1/2 tea spoon tumeric (or powder)o some dried chillies - soakedo 2 tablespoon ketumbar (coriander) powdero 1 teaspoon jintan puteh (cumin) powder

Directions

Heat oil in wok and fry ground ingredients till fragrant, add coconut milk and seasonwith salt and msg. Cook till thick, add sotong and cook for several minutes till it's done.

Bak KutTeh

Ingredients

o 1 1/2 kg pork spareribso 1 tbsp sugaro 3 tbsp cooking oil or lardo ½ tsp peppero 2 tsp salto 2 cloves garlico 1 tsp preserved brown soya beano 1 tsp dark soya sauceo 1 tsp peppercorno 1 inch long cinnamon barko 2 segments star anise

o 1 1/2 Litres water

Garnishing Ingredients:

o fried crispy shallots



o Chinese crispy crullers (Yu-Char-Koay)

Preparation of Ingredients:

44. Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½

an hour.45. Pound the preserved brown soya bean.46. Smash the garlic.47. Cut the Chinese crispy crullers into ½ inch pieces.

Ingredients

In a pot, bring water to a boil.

Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for uselater.

In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Thenadd the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add inthe spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt.Continue to stir fry for another 30 seconds.

Remove from heat and toss into the pot of hot boiling water.

Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat andallow it to simmer for 1 to 2 hours or until the meat is tender.

Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinesecrispy crullers.

Chwee kueh

Chwee kueh , a popular local dish, is actually rice flour pudding that is traditionally aTeochew's snack.

These round rice puddings by themselves are plain and tasteless and so you have to eat them

with shredded preserved radish toppings (otherwise known as 'chye poh' in dialect) cook withvegetable oil to bring out the fragrant of rice flour. A little bit of home-made chilli will addsome spice to an otherwise simple snack.

In Singapore, most Chinese Singaporeans like to start their day with chwee kueh as breakfast.Hence, it's a common sight to see well-dressed executives with one hand holding their leatherbrief case and the other holding an oily plastic bag with the tasty chwee kueh in it.

Delicious and cheap, the chwee kueh is normally sold in a pack of four or six. These are the



normal amount enough to fill your stomach.

If you were to ask any Singaporean, the best and well-known chwee kueh is at Tiong BahruMarket, Stall "Jian Bo Shui Kueh" at Blk 83, Seng Poh Road #01-15E. With four chwee kuehscosting around $1.00, that explains the long queue at the stall ! Well, the best stuff is definitelyworth waiting for!

Ingredients:* 1 cup rice flour* 2 cups water* 1 heaped tbs corn flour* 3 tps oil* 170g Lard* half tsp salt* 2 tsp sesame seeds* 2 cloves garlic* 200g chopped, preserved, salted radish* pepper* soy sauce

Method:To cook rice cake* Mix two types of flour with water* Add salt and 1 tsp of oil, beat well* Stir mixture over low heat till it thickens, keep stiring to prevent lumps* Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5mins* Pour mixture into moulds and steam for 10-15 mins or till well cooked* Remove from bamboo steamer and leave to cool for 10mins before serving.

Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour.

To cook the radish* Toast the sesame seeds till golden brown* Dice the lard, wash and drain* Fry lard, garlic and remaining oil in a saucepan until brown* Discard garlic and lard* Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to preventburning* Add sesame seeds, stir well. Add pepper, soy sauce to taste

To serve* Remove rice cakes from moulds after 10 mins of cooling* Place a spoonful of cooked radish onto each rice cake

* Serve with chilli sauce.

Chicken/Cucumber Broth



(Huang Quar Gai Tong)

--------------------------------------------------------------------------------Really just a warm up for spicy dishes to follow, this hot first course to a meal in

Singapore is delicate, warming, and puts 6 people in the mood for the next course.--------------------------------------------------------------------------------

Ingredients

o 1 uncooked chicken breast, boned, skinned, and sliced into paperthin stripso 1 Tablespoon egg white, lightly whippedo 6 cups chicken stocko 1/4 teaspoon sugaro 1 Tablespoon soy sauceo 1 cucumber, peeled and seeded and cut into a julienneo 3/4 teaspoon dark sesame oilo salt and finely ground white pepper, to taste

Mix chicken strips into the egg white and set aside. Pour chicken stock, sugar, and soysauce into a large saucepan and bring to a boil. Stir in the chicken strips and thecucumber sticks and bring the stock back to a boil. Immediately stir in the sesame oil,salt, and pepper--ladle into bowls--and take to the table.

Singapore Curry Puffs

Ingredients

For the Pancakes

o 1 cup "All Purpose Flour"o 2 eggs (set 1 aside and beat lightly)o 2/3 cup milko 2/3 cup cold water

For the Fillingo 5 tbs corn oil



o 1 medium size red onion - choppedo 8 oz lean beef - minced (alternative: chicken)o 2 carrots - gratedo 1 parship - gratedo 1 tbsp tomato paste

o 2 tsp curry powdero 1 tsp corn starcho 2/3 cups beef stock (chicken if using minched chicken)o Enough vegetable oil for deep frying

Directions

To prepare pancakes:Sift flour into a bowlMake a well in center and add eggGradually stir in milk and beat well until smooth

Stir in cold water and beat wellPour batter into a pitcher, set asideHeat a little oil in a small skillet and pour off excessPour a little batter into skillet, swirling skillet to spread batter evenly over bottom tomake a thin coatingFry until 1 side is golden brown then flip over to do the sameRepeat with remaining batter, adding more oil pan each time, to make 8 pancakesTo prepare fillings:Heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powderCook gently 5 minutes, stirring constantlyAdd tomato paste and mix well

Blend cornstarch with a little stockAdd remaining stock to ground beef mixture and bring to a boilAdd corn starch mixture and cook 2 minutes, stirring constantlySimmer mixture 10 minutesLay pancakes, cooked-sides up, on a flat surfaceSpread filling in a 2" horizontal lines across center to within 1-1/2" of side edgesFold these side edges over mixture and then fold remaining top and bottom edges overto cover fillingBrush with egg and fold pancakes in half Chill for about 1 hourHalf fill a deep fat fryer or saucepan with oil

Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated throughDrain on paper towelServe on an attractive flat plate, garnish with carrot strips if desired

Makes about 4 to 6 serving.



Steamboat Sizzler

Ingredients

Plain soup stock:

• 2 chicken carcasses, clean and remove fat

• 4 litres water

• 2 stalks spring onion

Seasoning:

• 1 tbsp salt

• 1 tsp sugar

• Dash of pepper

Tomyam soup stock:

• 2 chicken carcasses, clean and remove fat

• 3 stalks lemon grass, smash

• 4cm piece galangale, smash

• 12 cilipadi

• 2 coriander roots (white part only)

• 2 tomatoes, quarter

• 3 limes, squeeze for juice

• 5 kaffir lime leaves

• 1 bouillion tomyam-flavoured chicken stock cube

• 4 litres water

Seasoning:

• 1 tbsp sugar

• 1 tbsp salt

• 2 tbsp nampla (fish sauce)

• 250g deboned chicken fillet, cut into thick slices

• 250g fish fillet (red snapper, garoupa or pomfret)

• 600g mud crabs, halved

• 500g large prawns, keep shells intact• 300g squid, clean and cut into thick round slices

• 300g cuttlefish, cut into thick slices

• 200g abalone mushrooms

• 200g button mushrooms

• 150g fish balls

• 150g sotong paste balls



• 2 pieces soft beancurd, cut into big cubes

• 1 packet Japanese tofu, slice into thick rounds

• 200g sea-cucumber, thinly slice

• 150g spinach ( tung woh)

• 150g Chinese white cabbage (wong nga pak)

• 150g red carrots, cut into desired shapes• 200g glass noodles, soak

• 200g fresh wantan noodles, scald

Dip sauce:

• 1/2 cup chilli garlic sauce

• 1 piece red fermented beancurd, mash

• 2 tbsp lime juice

Directions

Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses andspring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Thenadd seasoning and strain the stock into the steamboat.

Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemongrass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower theheat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice,tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.

Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt tohave the plain soup first followed by the tomyam soup later.

Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil inthe steamboat. Add in your desired ingredients. Cover and bring to a boil again.

Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glassnoodles or the wantan noodles or any fresh yellow noodles.

To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a

basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seedoil.

To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.



Chicken with Dried Chillies

Ingredients

• 1 chicken (or use chicken thighs) - debone and slice• 20 - 30 dried chillies (the big dark colored ones - I think they are called oil chillies)• 4 garlic - slice fine• 4 slices ginger• 1/2 tsp cornflour• dash of pepper• 1/2 tsp sugar• 1 Tbs soy sauce• Chinese wine

Sauce

• 1 tsp cornflour• 8 Tbs water• 2 Tbs dark soy sauce• 1 - 2 Tbs sugar

Directions

- Season chicken with salt and all the ingredients listed above (not the sauce) for half an hour

- Put 5 Tbs oil in the pan and fry the dried chillies till almost black and aromatic.- Add garlic and ginger slices halfway. Remove.Heat oil to fry the chicken for a few minutes until almost cooked before pouring in the sauce.Turn off heat as soon as the sauce starts boiling.- Spring onions, carrot slices or whatever you like can be added at the end of cooking time (toadd colour and to stretch the dish if you are having more mouths to feed).- Leftovers can be used to make fried beehoon (remove the dried chillies and rinse them out inhot water which can be used as stock for the beehoon).



"Bak kwa"(Bee Cheng Hiang)

Ingredients

• 1 kilogram lean pork• For Gravy: 1 1/4 tblsp.fish gravy• 175 gram sugar• 1/8 tsp.five spice powder• 1 tblsp.lard• 1/2 tblsp.rose wine• 1 1/2 tblsp.soy sauce• 1/8 tsp.pepper• 1 tsp.MSG• 1/2 tsp.saltpetre

Directions

Slice pork thinly. Season with gravy. Arrange thin pieces of pork onto a big flat plate withsmall holes (for ventilation) such that they become a big layer of sliced pork. Leave the pork todry. When dry, cut it into squares (about 10 cm in length). Barbecue the square pork sliceswith burning charcoal until both sides are golden in colour. The barbecued slices can be storedin the freezer for up to several weeks

Singaporean Vegetarian Dishes

Singaporean Hot Noodles With Tofu

Ingredients

• 13 oz Tofu, dried -- sliced• 9 oz Chinese dried wheat noodles• 13 oz Firm tofu -- cubed 1/2"• 3 tb Chinese semsaem oil• 3 tb Fresh ginger -- minced• 1/2 ts Yellow asafoetida powder*• 1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections



• 3 tb Soy sauce• 2 tb Plain sambal oelek• 3 tb Fresh lemon juice• 2 c Mung bean shoots

Directions

Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1"squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente,a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok overhigh heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan anddrain. Next deep-fry the squares of dried tofu until golden brown andslightlyblistered; remove and drain. Heat sesame oil in another wok on full heat; saute theminced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft.Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2minutes or until the noodles are hot. Serve immediately.

*asafoetida powder: available at Indian grocers **choy sum: also known as rape***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popularin Malay and Indonesian cuisine. Available at Asian grocery stores.To make your own,see the recipe

Five-Spice Stir Fry

Serving Size: 4 Preparation Time :0:35

Ingredients

• 8 ounces vermicelli, spaghetti, or linguine

SAUCE:

• 1/2 cup orange juice•

1 tablespoon corn starch• 3/4 teaspoon Chinese five-spice powder• 1/4 teaspoon crushed red pepper flakes• 2 tablespoons soy sauce

• 2 teaspoons liquid sweetener

STIR-FRY:



• 12 ounces mushrooms -- cut into 1/4" slices• 1 cup fresh baby carrots -- quartered lengthwise• 1 medium onion -- cut into thin wedges• 2 cloves garlic -- minced

• 3 cups broccoli florets (about 6 oz.)

Directions

Cook pasta per package directions. Drain and cover to keep warm.

Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Setaside.

Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5minutes.

Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender,stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly andthickened.

Serve over pasta.

Crispy Fried Tempe

(Keripik Tempe)Ingredients

• 600 gram tempe (fermented soybean cake) - not tofu• 200 ml water• ½ tsp. slaked lime water• 100 gr. rice flour mixed with 25 gram cornstarch

• vegetable oil

• Spice Paste Ingredients:

• 4 candlenuts• 1 clove garlic• 1 tsp. coriander seeds• salt to taste• 1 cm fresh kencur

Directions



Slice the tempe in thin 3½ x 5 cm squares. Set aside.

Mix the spice-paste together with the water and slaked lime water. Add the riceflour and cornstarch and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is goldenbrown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe willnot be done at the same time.

Makes 5-6 servings.



Nasi Goreng

(Fried Rice)

Yield: 2 servings

Ingredients

• 4 c Long-grain rice

• 8 Shallots or 1 small onion

• 4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika

• 4 tb Vegetable oil

• Salt

• 2 ts Sweet soya sauce

• 2 ts Tomato ketchup

Directions

The name Nasi Goreng means simply 'fried rice', and it is really a collective

description of an indefinite number of slightly differing dishes. You can vary the

trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng

is quick to make. It is a particularly good luncheon dish.

Boil the rice a good long time before you intend to fry it; you can fry freshly boiled

rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two

hours is a satisfactory interval. Leaving the rice to cool overnight, however, givesless good results-the rice has time to go dry and stale. An important point to note

here is that rice for Nasi Goreng must be cooked with the least possible quantity of

water; this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water.

Assuming you have now got your cool, boiled rice, proceed like this: slice the

shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in

a mortar). Heat the oil in a wok; it makes no difference, by the way, whether you use

oil, fat, or butter. Saute the shallots and chilli for a minute or so, and season with

salt, soya sauce, and tomato ketchup. Put in all the rice, and stir it continuously until

it is well heated: this will take 5 to 8 minutes. Serve in a good large dish, generously

garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.

Oseng-Oseng Wortel

(Stir Fried Carrots)

Yield: 2 servings



Ingredients

• 250 g (8 oz) carrots

• 4 Shallots

• 1 Clove garlic

• 1/2 Green or red chilli or• 1 pn Of chilli powder

• 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water


Directions

These are carrots, cut into matchsticks and cooked in a little oil or butter. The word

wortel doesn't sound Malay, and isn't. It is borrowed from the Dutch name for the

carrot, since it was the Dutch who introduced this vegetable to Malaysia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush

the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the

slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir

continuously for a minute or so and then put in the stock, or soya sauce and water.

Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary.

Cook for a further 2 minutes, stirring all the time. Serve hot.

Makes 2 servings.

Terong Balado

Ingredients

• 1 lg Eggplant

• 3 Garlic cloves, -sliced or chopped

• 4 tb Onion, chopped

• 1 1/2 c Tomatoes (fresh), ripe

• 1 t Sugar

• 1 t Salt

• 2 ts Red hot chili peppers, -fresh• 1/2 c Water


Directions



Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25

minutes, or until they are soft but not mushy.

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and

water and mash with a wooden spoon until it forms a coarse paste.

Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour

the sauce over the eggplant and serve immediately

Asinan

(Sweet And Sour Cucumber Salad)

Serving Size : 4

Ingredients

• 3 ea Cucumber, large

• 1 ea Onion, med

• 1 ea Thai chile dressing

• 1/4 c Vinegar, white

• 1/4 c Oil

• 1/2 t Salt

• 2 t Sugar

• 1/2 t Garlic powder

Directions

Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the

chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and

sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing

well. Taste and adjust seasoning with salt. Pour the dressing over the onions and

cucumbers and refrigerate a few hours or overnight if possible to allow flavors to

blend.

Atjar Tjampoer

Serving Size : 1

Ingredients



• 100 g Carrots

• Salt

• 100 g Green beans

• 4 ea Scallions

• 100 g White cabbage

• 2 ea Toes of garlic

• 1/4 ea Cucumber

• 1 tb Oil

• 150 ml Vinegar

• 100 g Bean sprouts/shoots

• 1 tb Sugar

• 1 t Powdered ginger

• 1 t Kunjit/kurkuma

• 1 t Sambal ulek

Directions

Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a

pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut

cucumber in *small* cubes.

Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal,

kunjit and ginger.

Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and

sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a

*little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and

let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars

when they're empty); add liquid as well. Screw the lids on. Place jars upside down

until cooled completely (the 'dome' in the lid will be down, this is to check if the jar

closed well). Can be kept for at least a year (store in dark place to avoid having the

color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the

jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as

well. In that way it is much like saffron, although kunjit tastes a little bitter.

Sambal ulek: Used as an accompaniment and in cooking. Made by crushing fresh

red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush

with salt using a pestle and mortar. Three chilis will make about 1 tablespoonsambal ulek. Also available ready-prepared in small jars from Oriental stores and

some delicatessens.

This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really

well with Nasi Goreng. The dish can be kept in the fridge for a few days.



Fresh Salad With Peanut Sauce

(Keredok)

Ingredients

• 1 fresh red or green semihot chili, cut into thin slices

• 1 clove garlic, sliced

• 1 teaspoon salt

• 2 small slices kencur, soaked in water for thirty minutes (optional)

• 3 tablespoons crunchy peanut butter

• 1 teaspoon tamarind, dissolved in 1 tablespoon water

• 2 teaspoons sugar

• 1 cup thin-sliced cucumbers

• 1 cup fresh bean sprouts

• 1 cup lettuce, broken into bite-size pieces

Directions

Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the

sauce of the dish.

Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room

temperature.

Makes 4 servings, with other dishes.

White Curry Jackfruit

(Gudeg Putih)

Ingredients

:

• 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in

plenty of cold water

• 100 g melinjo leaves

• 4 bay leaves

• 1 cm fresh galangale (lengkuas), bruised



• 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice

Paste Ingredients:

• 10 small shallots

• 7 small cloves garlic

• 10 candlenuts

• 1 tbs. coriander seeds

• salt to taste

• a pinch of sugar

Directions

Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-

paste, salam leaves and lengkuas until the jackfruit is tender.

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering

until done.

Makes 4-5 servings.

Steamed Mushroom Wraps

(Pepes Jamur Kuping)

Ingredients

• 100 gram cloud ear mushroom, soaked in hot water until soft, then drained

• 1 egg, beaten

• 125 ml medium thick coconut milk from ¼ coconut

• banana leaves Spice Paste Ingredients:

• 10 red chilies

• 10 bird shit chilies (prik kii nuu)

• 7 small shallots

• 3 small cloves garlic

• 5 candlenuts

• 2 tomatoes

• 1 cm fresh galangal (langkuas)

• 1 tsp. salt

• 1 tsp. palm sugar or brown sugar

Directions

Slice the mushroom in 1 cm lengths and mix together with the egg, santan and the

spice paste blend.



Devide the mixture among 20 packets made of banana leaves. Fold the ends of the

packets and seal.

Steam the packets for about 25 minutes until done. Remove and set aside. Broil the

packets over medium heat until liquid has evaporated.

Makes 20 Wraps

Sweet Eggplant Stew

(Semur Terong)

Ingredients

• 1 lb. eggplant• 4 Tbs. vegetable oil

• 1 Tbs. shallots

• 1 clove garlic, sliced

• ½ cup water

• 1 Tbs. sweet soy sauce

• ½ tsp. pepper

• ¼ tsp. nutmeg

• 1 tsp. vinegar

• ½ tsp. salt

• 1 tsp. sugar

Directions

Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half.

Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside.

Stir fry the shallots and garlic in the remaining oil until light brown. Add the water,

sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients

cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute theflavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

Makes 4 servings.



Nasi Lemak

Ingredients

• 1 kg rice (siam)

• 45 oz (1035 ml) coconut milk - 2 no. coconut

• 4 nos. pandan leaf

• 1 stalk lemon grass

• 2 inch ginger

• 1 tbsp salt

IngredientsWash the rice, and place it into the pot. Add in coconut milk, pandan leaf, lemon

grass, ginger and salt, and let it cook till dry

Sayor Loday

mixture of vegetables in a spicy coconut soup eaten in a meal of Malay lontong

(pressed rice). Another spicy meat dish and rice are all you need to complete the

meal.

Ingredients

• 300 grammes (10 oz) jicama

• 300 grammes (10 oz) long beans

• 240 grammes (8 oz) French beans

• 300 grammes (10 oz) cabbage

• 4 hard bean curd cakes

• 180 grammes (6 oz) small prawns, peeled

• 60 grammes (One-and-a-half oz) galangal, peeled and smashed

• One lemon grass, cleaned and smashed

• One cup dried prawns, washed, soaked and pounded or ground• 20 shallots, peeled

• 2 tsp shrimp paste ( belacan) (soy sauce for Vegies)

• One-and-a-half to two coconuts, grated or one-and-a-half cups processed

coconut milk

• 6 cups water

• 2 tsp salt

• One tsp sugar



• 6-10 dried chillies

• One cup vegetable oil

Directions

1. Cut cabbage into bite-sized pieces. String French beans and cut into fingerlengths diagonally. Cut long beans into finger lengths. Peel jicama and shred

into finger lengths.

2. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut

each bean curd diagonally. Place wok over high heat and when smoking, add

oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but

6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside.

3. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix

with remaining water and squeeze fot thin milk. Or mix half cup processed

coconut milk with water.

4. Pound or grind shallots and shrimp paste coarsely.

5. Place thin coconut milk in a suacepan and turn on high heat. Add shallotmixture, dried prawns, galangal and lemon grass. When boiling, add jicama,

long beans, French beans, cabbage and prawns. When boiling again, add

bean curd and seasoning. Add thick coconut milk and chillies and oil

mixture. Boil 10 minutes and serve.

Fresh Orange-Carrot Soup

(Hong Lo Bak Tchang Lang Tong)

--------------------------------------------------------------------------------

This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a

summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to

4-6 as a first course.

--------------------------------------------------------------------------------

Ingredients

• 2 Tablespoons peanut oil

• 1 lb. carrots, coarsely chopped

• 3/4 cup sliced leeks, white part only

• 1 Tablespoon fresh ginger root, peeled and minced

• 3 cups chicken or vegetable stock

• 1 and 1/2 cups fresh squeezed orange juice

• salt to taste



Garnish: finely sliced leeks, separated into circles

Directions

Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are

soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30minutes, until vegetables are done.

Puree, solids first, then return to pan and stir in orange juice. Season to taste with

salt--remember to oversalt cold soups a little. Refrigerate and chill. When ready to

serve, ladle into bowls and top with leek circles.

Kiam Chye Aar

Duck Soup With Preserved MustardPopular among the Hokkiens and Teochews in Singapore, Malacca and Penang.

This soup is home cooked food at its best, easy to prepare and rarely available in

restaurants.

Ingredients

• Kiam Chye(Preserved Mustard) - sliced and soaked

• kao ki(wolf berries or kee chi in Cantonese)

• preserved lemon

• preserved plum

• preserved shallots

• duck

• tomatoes

• palm sugar

Directions

Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3

hours. Add msg, palm sugar and tomatoes. Turn off fire and let stand for at least 24

hours. Remove bones from duck, extra fat, lemon, plum and shallots. Reheat beforeserving.

Singaporean Desserts



Kaya - Coconut Egg Jam

Ingredients

• coconut milk from 2 coconuts (Ayam brand works well)

• 400 g sugar• 10 eggs

Directions

The coconut mlk must be pure and undiluted. If you get the canned or tetrapak

stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make

sure you filter the milk. I usually find lots of coconut bits in these supermarket

packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you

have bought the shredded coconut bits and have to squeeze the milk out, there is a

good way to do this. Fill those big coffee bags that are used by the kopi-tiams with

the shredded coconut. Squeeze it with all your might and make sure you squeeze ittill it is dry. DO NOT DILUTE! and do not waste a single drop. Torture the bag like

you are killing someone you hate :)

Now that the coconut milk part is over, it is time to make the kaya. Using an electric

beater, beat the eggs at medium speed slightly. Just enough the break the yolks.

Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the

coconut milk and beat full speed to mix thoroughly. When the sugar has finally

dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT

STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring

for an hour, you have to. Do not use ceramic pots as they will hold the heat for too

long and may give rise to burns.

The kaya will change color from the eggy-white (from the eggs and coconut milk) to

a redish-brown like gravy. This is due to the caramels forming from the sugar. It

will also thicken. Keep stirring the bottom to prevent the bottom from burning.

Burns spoil the kaya taste. If possible, lower the flame even more. Once when the

eggy-white color is completely replaced by the redish-brown color, stop and leave



aside to cool. At this time, you have to protect the kaya from naughty children

coming in to lick it with a spoon :)

After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3

days in room temperature, that is before the ants get to it.

NOTES:

I had better success using freshly squeezed coconut milk than the canned or packed

ones.

Do not adulterate this recipe by adding additional flavorings. It just spoils it.

Pandan leaves don't cut well with it and same with vanilla essence. It has to be

enjoyed as is.

How to eat it? Only on bread. This is not exactly a health food. It has lots of

cholesterol and calories. I suggest eliminating eggs if you plan to eat it for breakfast.

If you want a cholesterol fest, try spreading it on hot french toast that is fried inbutter. A taste that is so good it could kill :) update: I've done some research and

experimentation. This is what I've found out. Heating by direct heat is usually too

hot. Unless you have a burner that has a very low flame setting. What is is better as

I have found out is to use a double boiler. You still need to stir it but the chances of

burning kaya are eliminated.

Bobochacha

Why that name, I've no idea. Would someone care to tell me? When choosing fresh yam,

the lighter in weight the better. Sweet potatoes come in many varieties and colours, amixture will make your bobochacha look even more tropical.

cooking time - approx. 30 minutes

Ingredients

• 300g yam (taro as it's known in California) - remove skin and cubed

• 300g sweet potatoes (sometimes known as yam in California) - remove skin

and cubed

• coconut milk - from one coconut.

• Pandan (screwpine leaves) - a few leaves crushed and tie into a knot.

• Sugar.• Salt.

Directions

Cover yam and sweet potatoes with just enough water and bring to a boil, add

pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When



sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the

milk. Served hot or cold from the fridge. (adjust thickness by adding water or

coconut milk)

Sago PuddingIngredients

• 8 oz. of sago (half a packet)

• 6 oz. of sugar (variably)

• 6 oz. coconut milk

• 32 oz. of water

• Pandan leaves (optional)

• Fruits (optional, you could have bananas, honey melon, water melon, or

canned peaches)

Directions

(1) Boil the water in a pot

(2) Put the sugar and pandan leaves into boiling water.

(3) Add in the sago and stir periodically to make sure that the sago does not stick to

the bottom of the pot. (The water should always be boiling)

(4) After 30-40 minutes, the sago should be cooked (they turn transparent). Turn off

the heat and stir in the coconut milk.

(5) Cool in fridge and serve with fruit.

Kueh Dadar

(Pandan Pancake With Coconut Filling)

Makes 22 pieces

Ingredients

Pandan Pancake

• half teaspoon salt

• 2 tablespoon oil

• 4 large eggs, lightly beaten

• 225g flour



• 1 tablespoon sago flour

• 565g grated fresh coconut, white, for No.1 milk

• 2 teaspoon Pandan flavouring

Directions

1. Squeeze grated coconut to get No.1 milk, should get 225ml. Set aside. Add 455ml

water to grated coconut and squeeze again to obtain 225ml No.2 milk. Set aside.

2. Blend the two types of coconut milk together with other ingredients and mix till

smooth. Strain into another bowl. Add pandan flavouring. Stir well. Let stand for

half hour.

3. Heat a non-stick pan. When hot, remove pan from heat and grease base. Pour

enough batter to cover the base of the pan thinly. Fry pancake till edges curl slightly

upwards.

4. Pile pancakes on a plate to cool before filling.

5. Fill each pancake with 2 tablespoonfuls of coconut filling. fold to enclose filling,

then roll.

Coconut Filling

Ingredients

• 3 tablespoons sugar

• 285g grated palm sugar

• 3 tablespoon water

• 6 screw pine leaves (pandan leaves)

• 565g grated coconut, white

• 1 tablespoon sago flour mixed with 2 tablespoons water

Ingredients

Boil sugars, water and pandan leaves until all sugar is dissolved. Add coconut, lower

heat, stirring till almost dry. Add flour and cook for 5 min. Cool.



Durian Green Bean Dessert

Ingredients

• 300g Green Bean (boil in 2 rice bowl of water)

• 300g Gula Melaka (boil in 1/2 rice bowl of water. Put through a sieve)

• coconut milk from 1 coconut or from 1 packet

• 1 Durian (separate flesh from seed and put durian flesh into a food processor

blend till smooth)

Ingredients

Boil green bean in water till cooked. Add in gula melaka. Simmer for 5 mins. (Addin more sugar if you like it sweeter)

To Serve:

Dish green Bean dessert into bowl. Add 2 tbsp coconut milk. Add in 1 tbsp blended

durian.

Pisang Goreng

(Banana Fritters)

Yield: 2 servings

Ingredients

• 4 Eggs

• 12 T Flour

• 4 Ripe bananas

• Oil for deep frying

• Cinnamon sugar

Directions

Slightly beat eggs and mix with flour and half cup water.

Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry

banana and flour mixture by the tablespoonful in hot oil until golden brown.



Drain on absorbent paper and dust with cinnamon sugar.

Sweet Coconut Rice Balls

(Klepon)Ingredients

• 1½ cups glutinous powder

• ¾ cup lukewarm water

• 2-3 drops green food coloring

• 8 tsp. grated Java dark brown sugar

• 1 cup fresh-grated coconut, mixed with ½ tsp. salt

DirectionsMix the rice powder with the lukewarm water and green food coloring into a firm

but flexible dough.

Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-

inch in diameter.

Push a finger into the center of the ball to make a hole, and put in approximately ½

tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of

your hands. Prepare all the balls and set them aside.

Prepare a pot half filled with water and bring it to a boil.

Drop the balls into the boiling water. Remove the balls with a spoon once they float

to the water surface and then roll the balls in the grated coconut.

Serve at room temperature. Makes 30 rice balls.

Sentiling

(Steamed Cassava Cuts)

Ingredients

• 500gm cassava (tapioca), peeled and grated

• 150gm granulated sugar

• 1/2 tsp salt



• 1/2 tsp vanilla

• 1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan

leaves, shredded and tied into knots food dye, according to preference

Directions

Mix grated tapioca, granulated sugar, salt and vanilla.

Divide dough into 3 parts, each to be given a different colour.

Line the base of the steamer basket with grease-proof paper or banana leaves.

Pour in dough of one colour and level it according to the shape of the steamer

basket.

Pile on the other doughs in alternating colours. Alternatively, you can steam each

colour separately if you prefer the titbit to be of one colour only.

Steam for about 45 minutes until done, remove, cool and cut into pieces.

Roll the Sentiling in steamed, grated coconut before serving.

Kuih Pisang

(Banana Cakes)

Ingredients

• 8-10 ripe kepuk bananas or 2 tanduk bananas, steamed until done

• 1 packet (about 125 grams) of mung bean (hunkwe) flour

• 1 1/4 litres coconut milk from 1 1/2 coconuts

• 200 grams granulated sugar

• 1/4 tsp salt

• 1/4 tsp vanilla

• Banana leaves, for wrapping

Directions

Peel bananas, cut diagonally to a thickness about 1cm and set aside.

Dilute mung bean flour with part of the coconut milk and set aside.

Boil remaining coconut milk with sugar, salt and vanilla.

Add mung bean flour mixture and keep stirring until the dough is thick and done.Take a sheet of banana leaf cut into the desired size, place 1 tsp dough on it, add 1

slice of banana and top with another 1 tbsp dough.

Fold both sides of the leaf to cover the dough, then tuck in both ends so that the

banana cake has a size of about 4x7cm.

Leave the dough to cool and set.

Notes: Banana leaves can be substituted with clear plastic sheets or aluminium foil.



from The Best of Indonesian Desserts, by Yasa Boga (Times Edition)

Kueh Ko Sui

Ingredients

1. Tapioca powder 10 oz

• 2. Rice powder 10 oz (wet)

• 3. Sugar 8 oz

• 4. Gula Melaka 16 0z

• 5. Lye water (alkaline) 2 teaspoonful

• 6. Water 20 oz and 16 oz• 7. Pandan leaves 3 to 4 blades

• 8. Coconut shreds 200 grams

• Directions

Step ONE

Mix and boil the Water(20 oz), Sugar, Gula Melaka and Pandan leaves until they

melt.

Step TWO

Sieve the mixture when cool.

Step THREE

Mix the Tapioca powder and Rice powder with Water(16 oz) and add in the mixture

in Step ONE, before finally adding in Lye water and stiring thoroughly.

Step FOUR

Pour the final mixture into moulds and steam for 15 min.

Step FIVEAllow mixture to cool and solidify. Remove the kueh from the mould and add

Coconut shreds to serve.

Huat Kueh (Fatt Koh)



Ingredients

• 200g muscovado or dark brown sugar

• 400ml water

• 300g Hong Kong flour (low gluten flour used in Chinese pastries, substitute

with cake flour if unavailable)• 60g rice flour

• 4 tsp double acting baking powder

Directions

Bring the 400ml water to a boil and add sugar. Stir until the sugar has dissolve.

Leave the sugar solution to cool.

Arrange Chinese tea cups or a 12 bun ½ cup muffin tin in a wok. Add water to the

wok and bring it to a boil. At the same time the tea cups will be heated up by thesteam.

Sieve the Hong Kong flour, rice flour and baking powder in a mixing bowl. Slowly

add the sugar solution into the flour, using a whisk to mix. Alternatively, if you are

lazy like I am, use a standmixer. Make sure that there are no lumps in the batter.

Make sure water in the wok is at a roaring boil. Pour the batter into the hot tea cups

to at least 80% full. If using muffin tin, place cupcake liners in the tin before

pouring the batter. Steam for about 20 minutes or until a toothpick comes out clean

from the cake. Do not open the lid for the first 10 minutes however or the cake may

go flat.

Don't mean to toot my own horn but these home made huat kueh are the best I have

ever tasted. They are fluffy, moist and have that intense flavour of muscovado sugar

which I love.



Toddy Huat Kueh

Ingredients

• 600g grated coconut• 300g rice flour• 20g green bean flour (lek tau hoon)• 225ml fresh coconut juice• 375g castor sugar• 225ml toddy• A few drops pink colouring

Directions

Squeeze out thick coconut milk from the grated coconut without adding water. Setthe milk aside.

Combine rice and green bean flour in a mixing bowl. Add fresh coconut juicegradually and mix into a smooth batter. Set aside the batter to leaven for 30minutes.

Add sugar and toddy to the rice flour batter. Put aside, covered with a damp teatowel for 3½–4 hours to leaven again.

Add thick coconut milk to the leavened batter and set aside for another two hours.

Add colouring to the batter and stir well to mix. Pour the batter into a tray. Steamover rapidly boiling water for 15–20 minutes. Remove and leave aside to cool beforecutting.

Coconut Cendol Kueh

Ingredients

• (A) Cendol Layer:• 750 ml general santan• 160g sugar



• 1 1/4 tbsp agar-agar powder• 1/2 tsp salt• (B):150 ml pati santan• (C):100g cendol, drain well in a colander• (D) Gula Melaka Layer:•

100 ml water• 75g gula melaka, chopped finely• 2 1/2 tbsp sugar• 2 pandan leaves, knotted• (E):200ml general santan• 1 tbsp agar-agar powder

Directions

Mix (A) together and bring to a boil. Lower heat and add in (B). Allow to simmerslowly. When bubbles appear turn off the fire. Leave to cool slightly. Add in (C) andstir well.

Pour into a tray and use a spatula to stir well to allow cendol to be evenlydistributed. Leave to set.

To make the gula melaka layer, bring ingredients(D) to a boil to dissolve the sugars.Strain off impurities.

Mix (E) into the gula melaka syrup mixture. Bring to a boil. Turn off the heat andadd in santan. Cool slightly, then pour over cendol layer. Leave to set then chill well

in the refrigerator.

Cut into squares and serve.

Kueh LapisIngredients

• 570cc or 30 egg yolks• 525-600 g butter, whipped or melted• 100 g flour, sifted• 300 g granulated sugar



• 3 Tbs. sweetened condensed milk• 1 Tbs. special layer cake extract or Ground Allspice• 15 g powdered milk• 1/2 tps. powdered vanilla extract

Directions

Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to veryhigh soft peak. Stir in the layer cake extract, flour, powdered milk, condensed milkand butter.

The batter should be very thick. Place wax paper at the bottom of a 8x8 inchbuttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs.of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven isbetter than electric oven) for 5 minutes.

Remove from oven and press the cake evenly. Pour another 3-4 Tbs. of batter andbake it again for five minutes. Keep doing this step until the batter is finished.

Cool for a while when you have finished. Whilst the cake is still warm placeabsorbent paper towel on top and underneath, weight slightly and allow excessbutter to flow through the cake and into the towel.

Serve when cool.

Kueh BauluIngredients

• 3 egg yolk, fresh• 4 egg white, fresh• 100 g : sugar• 0.5 tsp : essence, vanilla• 100 g : flour, wheat• 1 tbsp : flour, tapioca 0•

.25 tsp : baking powder



Directions

Sieve together wheat and tapioca flour and baking powder. Beat the eggs and sugartill stiff. Add in vanilla essence. Fold in 20grms of sifted flour with 100ml of eggbatter. Slightly grease and heat the special mould in a pre-heated oven of 250C.Spoon the well-folded batter to fill about 3/4 level of each compartment. Bake for

about 5 minutes. Repeat with the balance of the batter until all used up. When cool,store in an airtight container.

Chwee Kueh/Kway

Ingredients

* 1 cup rice flour* 2 1/4 cups water

* 1 heaped tbs corn flour* 3 tps oil* 170g Lard [I didn't use lard]* half tsp salt* 2 tsp sesame seeds* 2 cloves garlic* 200g chopped, preserved, salted radish* pepper* dark soy sauce* 1 tsp sugar



Directions

To cook rice cake * Mix two types of flour with water* Add salt and 1 tsp of oil, beat well* Stir mixture over low heat till it thickens, keep stiring to prevent lumps

* Arrange steel moulds in a bamboo steamer over boiling water and steam emptymoulds for 5 mins* Pour mixture into moulds and steam for 10-15 mins or till well cooked* Remove from bamboo steamer and leave to cool for 10mins before serving.

Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more

rice flour.

To cook the radish* Toast the sesame seeds till golden brown

* Dice the lard, wash and drain* Fry lard, garlic and remaining oil in a saucepan until brown* Discard garlic and lard* Add radish to remaining oil, cook over low heat for 30mins, stirring occasionallyto prevent burning

* Add sesame seeds, stir well. Add pepper, soy sauce to taste

To serve* Remove rice cakes from moulds after 10 mins of cooling* Place a spoonful of cooked radish onto each rice cake* Serve with chilli sauce.

Soon Kueh

Ingredients

• 200g dried shrimps, soaked• 50g dried mushrooms, soaked and sliced•

200g chicken or port fillet, sliced into strips• 500g chives, chopped• 2 tsp minced garlic• Salt and pepper to taste

Dough

• 900ml water



• 1/4 tsp salt• 500g rice flour• 100ml oil• 250g tapioca flour

Directions

Cook the filling and set aside.

Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly tillthe mixture thickens.

Allow to cool before removing from t he pot. Knead into a dough with tapioca flour.Divide into the same number of portions as the filling. Shape into a ball

To make the soon kueh, wrap 1 ball of filling with the dough. Press the edges

together to seal then twist patterns along the edges.

Steam on a greased tray lined with banana leaf for 12 minutes.

Remove and brush with oil.

Kueh Ambon

Ingredients• 15g instant yeast• 110ml warm water• 80g plain four• 1 tsp sugar• pandan leaves• 350 coconut milk• 30g butter• 250g sugar• 120g tapioca flour•

6 eggs• A pinch of salt



Directions

Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter issmooth.

Cover and leave in a warm place for an hour.

Cook pandan leaves, coconut milk and salt over low heat.

Stir in butter and leave it to cool.

Pour in the batter and sugar.

Beat briefly.

Add in tapioca flour and eggs.

Beat at low speed for a while and add in coconut milk mixture.

Pour into a lined tray and leave to prove for 2 1/2 hours.

Bake in a preheat oven at 170 degrees for 15 minutes and then lower to 150 degreesand bake till cooked.

Onde OndeIngredients

• 1 cylindrical piece of Gula Melaka• 1/2 grated fresh coconut (desiccated will do, too)• pinch of salt



• 180g sweet potatoes• 240g glutinous rice flour• 1 TBSP pandan juice (by pounding 4 leaves)• *Optional*: a few drops of green pandan colouring

• 165ml water (more, if needed)

Directions

1. Cut Gula Melaka into small pieces, or grate (it will melt easier).2. Mix grated coconut with pinch of salt and steam for 5 minutes. Put aside.3. Steam the sweet potatoes until soft. While *hot*, peel and mash with a woodenspoon in a large bowl.4. Add glutinous rice flour, pandan juice, (colouring), and pinch of salt. Kneadtogether. Add water a little at a time, kneading well until the dough is smooth.5. Divide dough into equal portions of about 1tsp each. Roll each into a ball. Flatteneach ball lightly, and put a bit of Gula Melaka inside. Close up the edges and shape

into a ball.6. Drop a few balls at a time into boiling water. When they float, lift out and roll inthe grated coconut.

Ban Jian Kway

Hokkien Peanut pancake

This is a economical breakfast favourite seldom made at home these days. I havefriends who ate this so often that they grew tired of it!

Ingredients

• 225g self raising flour• 1 egg• some sugar• pinch of salt• 2 tablespoon butter



• 350ml water(I like it with milk, i'm sure the hawker didn't use it)

Filling:

• freshly ground roasted peanuts without skin. (just roast the peanuts in a

wok, stir constantly without oil) sugar• sesame (optional) - wash and dry roast sesame in wok till fragrant, lightly

crushed to release the fragrance.

Directions

beat egg, add butter, sugar, salt and water/milk.

Add flour and mix to form a smooth batter.

leave for several hours.

Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan,

cover and cook till done(a nice brown underneath) on slow/medium heat.

Remove from pan, throw some peanut/sesame and sugar over, fold into half, cut andserve immediately.

Bubur Cha-Cha

Ingredients

• 300g yam, diced• 300g sweet potato, diced

• 80g black-eyed beans, soaked in hot water for 2 hours• 100g sago pearls• 100g tapioca starch• boiling water• 3 cups thick coconut milk• 100g sugar, or to taste• 3 pandan leaves, knotted



Directions

Steam yam and sweet potato separately until soft (about 20 minutes) and set aside.

Remove the beans from the water it had been soaking in and cook in boiling wateruntil soft. Remove and set aside.

Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.

Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bituntil it becomes doughy. Mix well. When it can be handled with bare hands, rollinto 1cm thickness and cut into strips. Cook in boiling water until they becometranslucent (about one half hour). Remove and soak in iced water until needed.

Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentleboil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jellyand sago pearls and mix well. Serve hot or cold.

Ketupat

(Compressed Rice Cakes)

These firm rice cakes are usually cooked in individual baskets of woven coconutleaves so that the rice swells until it fills the basket and becomes firmly compressed.Here is a simple and more practical way of producing similar results in Westernkitchens.Serves 6

Ingredients

• 500 g Short or medium grain rice• 4 cups Water• Banana leaf or aluminium foil

Directions



Bring the water and rice to the boil.Cover tightly with lid.Turn heat very low and cook for 35-40 minutes until all water is absorbed.Stir vigorously with a wooden spoon.Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).

Use a piece of washed and greased banana leaf or greased aluminum foil to coverthe surface of the rice and put another plate on top.Press down very firmly the plate.Put a weight on top and leave at room temperature for a fews, until very firm.Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cmsquares.Serve with spicy peanut sauce.

Singaporean Sauces

Bajak Chili Sauce(Sambal Bajak)

Ingredients

• 8 red chilies, seeded and sliced• 1 tsp. dried shrimp paste (terasi), toasted• ¼ tsp. grated nutmeg• 3 cloves garlic, peeled and sliced• 6 shallots, peeled and sliced• 1 tsp. salt• 1½ tsp. chopped palm sugar• 2 Tbs. oil• 2 salam leaves• 2 stalks lemongrass, bruised• ½ inch galangal (laos), peeled and sliced• 4 Tbs. tamarind juice

Directions

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium high heat. Sauté the ground ingredients along with salamleaves, lemongrass and galangal. Stir it frequently until the mixture changes colorand becomes very fragrant.



Lastly, pour the tamarind juice and let it simmer for about a minute and then leaveto cool.

Remove salam leaves, lemongrass and galangal before serving.

Note: Keeps up to 1 week or longer

Dried Shrimp Chili Sauce

(Sambal Terasi)

Ingredients

• 15 red chilies, sliced and seeded

• 2 Tbs. dried shrimp paste

• 2 medium-sized tomato, chopped

• 2 small shallots, peeled and sliced

• 2 cloves garlic, peeled and bruised

• 2 Tbs. oil

• 1 tsp. sugar

• 1 Tbs. salt

• 1 Tbs. lime juice

Instructions

Heat oil over medium heat and sauté the first five ingredients forapproximately 2-3 minutes.

With a mortar and a pestle, grind the sautéd ingredients along with the restof the ingredients.

Note: Keeps up to 1 week or longer if refrigerated

Peanut Sauce

(Sambal Kacang)

Ingredients



o 3 cups deep-fried peanutso 4 cloves garlic, peeled and bruisedo 12 bird's eye chilies, slicedo 3 inches kencur (like galangal), peeled and chopedo 3 kaffir lime leaveso

½ cup sweet soy sauceo 2 tsp. salto 6 cups water

o 1 Tbs. lime juice

Instructions

Grind or blend the first four ingredients until coarse or fine dependingwhether you like it coarsed or fine.

Put all ingredients in a pan except the lime juice.

Simmer over very low heat for approximately 1 hour, stirring to preventsticking.

Stir in lime juice just before use.

Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such asMixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with PeanutSauce (Keredok), Chicken Satay (Sate Ayam), etc.

Shallot Chili Sauce(Sambal Bawang)

Ingredients

o 20 shallots, peeled and slicedo 12 red chilies, seeded and sliced (be cautious!)o 8 cloves garlic, peeled and slicedo

1 tsp. salto 1 Tbs. dried shrimp paste (terasi), toastedo 1 Tbs. lime juiceo o 1 cup oil

Directions



Heat oil over medium high heat.

Sauté all ingredients except for the lime juice for approximately 2-3 minutes.

Cool, then add the lime juice.

Note: Keeps up to 1 week or longer if refrigerated.

Soto Chili Sauce

(Sambal Soto)

Ingredients

o 6 red chilies, boiledo 10 bird's eye chilies, boiledo 1 clove garlic, friedo 3 candlenuts, friedo salt to tasteo a pinch of sugaro lime juice

Directions

Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts togetheruntil it forms a paste. Add the salt and sugar.

Last, add 3 Tbs. water aand limejuice to taste. Serve

Note: Keeps up to 1 week or longer if refrigerated.

Sweet Chili Sauce

(Sambal Kecap)Ingredients

o 5 red chilies, slicedo 4 small shallots, peeled and slicedo 4 Tbs. sweet soy sauceo 1 tsp. lime juice



Directions

Mix all ingredients well and ready to serve...easy, huh?

Sweet Soy Sauce

(Kecap Manis)

This particular sauce is one of the most important ingredients used in

Indonesian recipes.

Ingredients

o 2½ cups sugar

o 2¾ cups Chinese dark soy sauceo 3 cloves garlic, crackedo ½ tsp. star anise podso 2 salam (Indian Bay) leaveso 2 pieces laos (galanggal)o ½ cup water

Directions

Carmelize the sugar in a saucepan over low heat, stirring frequently. When

the sugar has melted, add the soy sauce and all the other ingredients.

Bring to a boil, and stir until the sugar has dissolved completely. Cook overlow heat for 10 minutes.

All this somewhat-thickened syrup to cool. Before pouring it into one ormore bottles, you have the choice of straining the sauce or not. Sweet soysauce could last for several months if refrigerated.

Makes approximately 2-3 cups.

Sambal Oelek

Ingredients

o 1 Dozen red chillies



o 1/2 t Shrimp pasteo 1/2 t Salto 1 T Tamarind juice

Directions

Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind

juice.

Alternatively, blend all ingredients in a blender.

** This mixture is an ingredient used in most Indonesian dishes. It can bekept in the refrigerator for several weeks.

Aubergine Sauce(Sambal Terong)

Yield: 6 servings

Ingredients

o 2 sm Aubergineso 1 lg Spanish oniono

4 Cloves garlico 1 tb Vegetable oilo 2 ts Chilli powdero 1 sl Terasio 1 ts Brown sugar

o 2 lg Tomatoes

Directions

Slice the aubergine and sprinkle it with salt; leave to stand for half an hour,then rinse and dry. Cut up the tomatoes and remove the seeds.

Crush the terasi and garlic together. Slice the onion thinly, and fry untilslightly brown. Add the garlic and terasi, the sugar and the chilli powder.Put in the aubergine, and mix well. Add the tomatoes, cover the pan, andcontinue cooking gently for 5 minutes. Taste, and add salt if necessary. Thenput the mixture into a pudding basin and steam it for 20 minutes.



If you want this relish to be really hot--spicy hot--then take 4 green chillis,seed them and chop finely, and put them into the frying-pan at the same timeas the onions. Alternatively, use dried red chillis: soak them for at least 15minutes and put them into the mixture, whole, when everything goes into the

basin for steaming.

This is a relish which can be used hot or cold.

Sambal Dabo Lilang

Ingredients

o 1 md Onion, cut into -thin stripso 1 sm Tomato (ripe), -cut into small cubeso 1 t Basil (fresh), -chopped fineo 1 Lime rind, chopped -into tiny pieceso 1/4 c Lime juice (fresh)o 1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin stripso 1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions

Mix all of the ingredients together in a bowl. Let it sit for several hours,stirring occasionally.

Garam Masala

(Ground Mixed Spices)

Ingredients

115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin

seeds, washed and dried 2 tablespoons black pepper 1 tablespoonwhite pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark,broken into small pieces 2 teaspoons cloves 3 nutmegs

Directions

Spread the ingredients in a large aluminum tray. Heat under a warm grill tillfragrant and very lightly browned - do not allow to darken. Grind mixture,



while still warm, in a coffee grinder till very fine. Keep in an air-tight bottleand store in fridge.

Sambal LimauIngredients

o 4 red pepperso 2 tsp belacan ( shrimp paste )o 2 limau fruits*

o Palm sugar and salt to taste

Directions

Grind the peppers, belacan, salt, and palm sugar ( not too fine ). remove theseeds from the limau's and press it ( into the paste ) to get the juice and mixwell.

Serve it with fresh salads or crispy fried fish/chicken.

* Limau is still family from lemon but it is smaller than a normal lemon ( asbig as cherry ). It has dark green collour and it's give very special flavour. If you can not find it in a Indonesian food shop, you can replace the fruit with 2fresh lemon leaves, chop it fine and add 2 tsp lemon juice on your sambal.

Rudy's Sambal

Ingredients

o 250g red (spanish) peper, seeds freeo 1 big oniono 2 cloves garlico 2 medium tomatoeso 1 tsp terasi (shrimp paste)o 1 dsp ebie (dried shrimp), soaked in hot watero 2 cm of laoso 1 salam leaf o salto palm sugar

o 1/2 cup of corn oil for frying



Directions

* Blend/grind all ingridients except the laos and salam leaf in the foodprocessor until smooth paste.* fry the chilly paste in a pan with hot oil and put the laos and salam leaf,

give 1/2 cup extra of hot water on it.* stiring about every 3 minutes untill it get nice thick and slightly paste.

Peanut Sesame Sauce

o 6 Tbsp. peanut buttero 1/4 cup watero 3 Tbsp. light soy sauceo 6 Tbsp. dark soy sauceo 6 Tbsp. tahini (sesame paste)o 1/2 cup dark sesame oilo 2 Tbsp. sherryo 4 tsp. rice wine vinegaro 1/4 cup honeyo 4 medium cloves garlic, mincedo 2 tsp. minced fresh gingero 1-2 Tbsp. hot pepper oil (see instructions below)*o 1/2 cup hot water

Directionscombine all ingredients except hot water in a blender or food processor fittedwith steel blade and blend until smooth. Thin with hot water to consistencyof whipping cream.

Sauce for Duck/Mango Salad

o 3 Tbs watero

Half tsp salto One to 2 tsp sugaro Half tsp sesame oilo Half Tbs tomato ketchupo One tsp chilli sauceo One-and-a-half tsp cornflouro One-and-a-half Chinese plum sauce or apricot jamo 2 tsp vegetable oil



Directions

92. Mix all the sauce ingredients together except for the oil and plum sauce. Heatoil in a wok and add the mixture, stir well till sauce thickens, add plum sauce orapricot jam and turn off heat. Cool in the fridge.

93. To serve, pour the sauce over the duck at the table and all the guestsshould toss the salad together.

Chili Crab Sauce

Ingredients

o 3 Tbs tomato ketchupo One-and-a-half Tbs sugar, according to tasteo Quarter tsp salto 3 cloves of garlico One tsp pounded salted brown soya bean pasteo One cup watero One-and-a-half tsp cornflouro Half tsp rice or malt vinegar of freshly squeezed lime juiceo Quarter tsp dark soya sauce

DirectionsMix sauce ingredients except for the vinegar or lime juice. Heat wok, add oiland when hot, add the garlic, stir fry for one minute, add chillies, stir fry foranother minute and add crab or lobster pieces.

Spicy Chicken Sauce

Ingredientso 1 star aniseedo 1/2 tsp brown peppercorno 1/2 tsp cloveo 1 piece cinnamon sticko 1 cardamomo 1/4 dried tangerine peel



o 5 cups water

o 2 tbsp sugar

Directions

Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soysauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmerover low heat for 20 minutes.

Can be used for baking or grilling, too!

Red Coconut Sambal

Ingredients

o 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconuto 1 teaspoon salto 1 teaspoon chilli powder or to tasteo 2 teaspoons paprikao 2 teaspoons pounded Maldive fish or dried prawnso 1 small onion, finely choppedo 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle

witho 3 tablespoons hot milk or water and toss to moisten.

food of the world. philippines

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