Pork Pata Sinigang Ingredients: 1 liters rice washing or water 2 medium tomatoes, sliced 1 medium onion, sliced 1 kg pork pata sliced 5 pcs sigarillas, sliced 1 sachet 20g MAGGI Sinigang sa Sampaloc Mix 2 cups sliced pechay 2 pcs siling panigang (finger chilies) patis (fish sauce) to taste Pork Pata Sinigang Cooking Instructions: Boil rice washing with tomatoes, onion and pork pata for 1 hour or until pata is tender and beginning to disintegrate from the bone. Add sigarillas and simmer. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil. Add pechay and siling panigang. Season with patis to taste.

Ube Biko Ingredients: 1 1/2 cups ube, boiled & mashed 3/4 cup condensed milk 1/2 cup NESTLE Fresh Milk 1/4 k malagkit rice, cooked crushed panutsa and grated cheese for topping NUTRITIONAL CONTENT: Calories:305Carbohydrates (g):64.3Protein (g):6.3Fats (g):2.5 Ube Biko Cooking Instructions: Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan. Cook stirring constantly until slightly thick. Add in malagkit and cook until thick. Spread onto an 8 banana leaf-lined bilao. Top with crushed panutsa and grated cheddar cheese for topping, if desired. Slice and serve with hot tea, coffee, or chocolate.

Bibingkang Malagkit Ingredients: 2 cups malagkit (glutinous rice) 2-1/4 cups coconut milk 1/2 teaspoon salt 1 cup brown sugar 1/4 teaspoon anise 3/4 cup coco cream 1/2 cup sugar How to make Bibingkang Malagkit Boil coconut milk and malagkit with salt. Boil until quite dry. Lower heat and add brown sugar. Place in banana leaf-lined baking pan. Pour on top the coco cream and sugar. Bake until a golden crust is formed.

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 How to make Bibingkang Galapong 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 and bake until golden crust is formed. Yield: 3 large bibingkas.

Cocoa Meringue Kisses Ingredients: 3 egg whites, at room temperature1/8 teaspoon cream of tartar1/2 cup (100 grams) sugar3 tablespoons unsweetened cocoa powder1 tablespoon cornstarch1/4 cup finely chopped pecans How to make Cocoa Meringue Kisses: Position rack in upper third of oven and preheat to 325 deg Farenheit. Prepare 2 non stick baking sheet or lightly oil 2 baking sheets. Beat egg whites at medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Add 1/4 cup of the sugar, a tablespoon at a time, and beat until egg whites are stiff and shiny but not dry. Sift cocoa, cornstarch and remaining 1/4 cup sugar together. Sprinkle half of the mixture over egg whites. With rubber spatula, gently fold in just until blended. Repeat, folding in remaining cocoa mixture, then add pecans. Spoon mixture into pastry bag fitted with 1/2 inch star tip. Pipe 1 to 1 1/4 inch rounds onto prepared sheets (or drop by teaspoonsfuls). Bake until set, about 35 minutes. Cool slightly. With spatula, gently transfer meringue kisses to wire racks to cool completely. (Maybe prepared a day ahead) Store airtight at room temperature. Make 60 meringue kisses.

Mocha Cake Ingredients: 2 cups sifted flour1 tsp. fine iodized salt1-1/2 cups white sugar3 tsp. baking powder2 tbsp. instant coffee1/2 cup salad oil3/4 cup hot water8 egg yolks8 egg whites1 tsp. cream of tartar How to make Mocha Cake Recipe Preheat oven to 350 deg F. Grease and flour 8 -inch round baking pans and 3 inch in height. In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee. Make a well in the center, amd pour in oil and hot water. Using electric mixer with paddlle attachment, beat mixture at medium-low speed for 3 minutes. Continue mixing at the same speed, add ewgg yolks one at a time, blending well after each addition, until thouroughly mixed. Set aside. In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy. Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy. With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pans. Bake for 15 minutes, then remove from oven and cool on wire rack. Fill and frost with coffee cream frosting and refrigerate.

Coffee Cream Frosting 1 cup butter, cut into big chunks1 tbsp. instant coffee1 cup whipping cream, chilled1 cup powdered sugar, sifted In a small mixing bowl of the electric mixer, beat butter with paddle attachment at low-medium speed until fluffy, about 3 minutes. Add instant coffee and beat for 1 minute. Add cream, atablespoon at a time, beating well after each addition, until mixture is light and fluffy. add powdered sugar in four addiitons, beating well after each additions, until mixture is smooth.

Egg Pie Ingredients: 2 deep-dish pie shells 6 large eggs 2 cups sugar 2 cans evaporated milk 1 teaspoon vanilla extract 1 teaspoon lemon extract 2 sticks butter, softened How to make Egg Pie In large bowl, cream butter, eggs and sugar with mixer until well blended, add evaporated milk, 1 can at a time. Then add vanilla, mix and then add lemon extract and mix for 5 minutes. Pour half of the mixture into 1 pie shell and the remaining mixture in the second pie shell. Bake in oven at between 350 and 375 degrees for 30 to 35 minutes, until golden brown. How to brown top of egg pie:To make nice brown on the top of egg pie, cook longer for an hour or longer until brown. Note: This pie is very rich, so eat at your own discretion.

Mango Jelly Bar

Ingredients: 2 bars agar-agar (dried gulaman bars), broken into pieces6 cups pureed ripe mango (mango puree)1 cup water1 & 1/2 cups sugar How to make Mango Jelly Bar: In a large saucepan, soak gulaman pieces in pureed mango and water. Bring to a boil, stirring constantly until the dried gelatin dissolves and mixture thickens slightly. Add sugar and simmer until mixture is reduced to 4 cups. Pour into 2 ice-tray molds, set aside until firm. Slice into finger-size bars and wrap in plastic wrap.

Maja De Ube Ingredients: 3 cups fresh coconut cream, with no water added1 cup fresh milk1 cup evaporated milk 1 cup water 5 pcs pandan(fragrant screw pine) leaves 2 cups white sugar4 cups ube pulp (yam), peeled, boiled and mashed finely1 tbsp salt1/4 cup fresh butter3/4 cup cornstarch How to cook ginataang pinipig: In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat. Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked. Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Budbud Pilipit Ingredients: 3 cups malagkit (glutinous rice)5 cups coconut milk, first extract1 tsp salt1/2 cup sugarBanana leaves How to cook Budbud Pilipit: Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes. Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes. Milk Puto Recipe Ingredients: 6 cups evaporated milk1 cup condensed milk3 cups galapong1 & 1/2 cups glutinous rice(malagkit)2 bottles 7-Up1 cup white sugar1& 1/2 cups cream corn1 cup whole corn kernels3 cups freshly shredded buko How to make milk puto: In a pot, combine the evaporated and condensed milk, milled rice, glutinous rice, 7-Up and sugar. Mix well. Boil for 3 minutes stirring continuously. Strain. Transfer the boiled rice to a moderate heat and cook over stirring continuously. Add the corn and buko and continue cooking until thick. Pour into a 12-inch round wooden container, cover with cheesecloth (katsa) and steam for 40 minutes to an hour. Slice diagonally and serve.

Sinabalo (Suman) Recipe Ingredients: 2 cups malagkit rice (glutinous rice)1 & 1/4 cups thick coconut milk2 teaspoons salt2 pieces green bamboo tube, freshBanana leaves, wilted How to make sinabalo or suman: Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container. Divide the mixture into two and wrap each portion in banana leaves. Insert inside a freshly cut bamboo tube. Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned. Eight servings.

Butse-Butse Ingredients: 3/4 cup chopped and peeled kamote or sweet potatoes1-1/2 cups brown sugar5 calamansi, squeezed2 cups grated cassava How to make Butse-Butse: Boil kamote and mash. Add sugar and a little amount of water to moisten mixture. Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside. Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls and fry until brown. Roll in sugar and serve.

Kalingking

Ingredients: 7 to 10 pcs yellow kamote peeled1/2 cup brown sugar3 cups rice flour1 cup water1-1/2 cups coconut oil for deep frying How to cook kalingking: Cut the kamote into strips. Add the sugar and flour to the water and stir until well blended. Combine kamote strips with the flour mixture and mix well with a spoon until well coated. Heat coconut oil in a frying pan. Spoon about 3 tablespoons of kamote and flour mixture into a saucer. Pat to flatten, then from saucer slip into hot cooking oil. Fry until golden brown. Makes six servings.

Binagol (or Binangol) Ingredients: 3/4 cups shredded raw gabi (Taro root)1 cup rich coconut milk (2 medium coconuts)3/4 cup brown sugar4 clean medium coconut shells (4-1/2" diameter and 2" high)1/2 can (1 oz) full cream condensed milk4 egg yolksWilted banana leavesString for tying How to make binagol: Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring. Lower heat and continue cooking for 10 minutes. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings. Steam half an hour 12 servings.

Maja Blanca Ingredients: 4 cups thin coconut milk2 cups buko juice1 cup powdered milk1/2 cup water1-1/4 cups sugar1/2 teaspoon salt1 cup cornstarch1 cup water1 can cream style cornshredded buko meat from 2 coconuts1 cup thick coconut milk ( for latik ) How to cook maja: In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool. Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions Note: To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blancas I've tried. Putong Bigas (Putong Puti) Ingredients: 2 cups rice1-1/2 cups water1-1/2 cups white sugar1/2 tsp salt3 tbsp. baking powder How to make Putong Bigas Soak rice in water and grind to consistency of thick batter. Add sugar, salt and baking powder. Mix thoroughly. Pour into molds 2/3 full. Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.

Bibingka Cassava ( Kamoteng Kahoy ) Ingredients: 3 cup grated cassava1-1/2 cup coconut milk1-1/2 tbsps. melted butter or margarine2 eggs1-1/2 cup sugar3/4 tbsp. fine salt1/3 cup coconut cream How to make Bibingka Cassava Beat eggs. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well. Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction). Continue baking until golden brown. Good for 4 persons. Corn Maja Ingredients: 3 cups grated fresh young corn 5 cups coconut milk 1 cup rice flour 2 cups sugar How to make corm maja Combine all ingredients and pass through a strainer. Cook over low fire, constantly stirring until thick. Pour and let cool. Serve with toasted sweetened shredded coconut.

Simple Kutsinta ( Cuchinta ) Ingredients: 1-1/2 cups water 1 cup rice flour 3/4 cup sugar 1 teaspoon lye solution How to make Simple Kutsinta Combine sugar, lye and water and bring 10 a boil. Cool. Add to rice flour and stir until smooth. Pour unto cuchinta molds and stream for 15 minutes. Serve with grated coconut.Homemade lye: Burn wood till all turns unto ash. Sift and save fine dust. Place in a bottle till needed. When needed, boil enough with equal part of water. Strain in double thickness cloth and save water. Use water as lye.

Ube Halaya ( Ube Jam ) Boil one-half kilo of ube. When cooked, peel and mash andthen pass through a wire strainer. You should have two cups of mashed ube. Cook over low heat with one can condensed milk and 1/4 cup margarineuntil thick,stirring all the time toprevent burning. Yield: 3 cups.

Mocha Choco Polvoron Ingredients: 180 grams powdered milk1 tablespoon instant coffee100 grams all-purpose flour or bread flour150 grams heavy cream1 tablespoon butterpili nuts for topping chocolate coating How to make Mocha Choco Polvoron In a carajay, toast the flour by stirring constantly to prevent burning. Add sugar and milk powder. Set aside. Melt the butter and add to the bread flour mixture. Mold. Dip into the chocolate coating. Top with pili nuts.

Palitaw Ingredients: 2 cups ground malagkit(glutinous rice) -grind 3 times 1/4 cup toasted linga(sesame seeds)1 cup water1 cup sugar1 cup grated coconut How to make palitaw Soak malagkit flour with water for at least 1 hour. Form into small balls and flatten with fingers to form tongues. Drop in boiling water. When they float, skim and drop in cold water. Drain and roll in mixed coconut, sugar and linga mixture. Serve cold.

Nilupak Ingredients: 4 cups unripe saba, cooked and pounded1/2 cup brown sugar 2 cups buko, medium hard1/2 teaspoon vanilla How to make nilupak Combine the above ingredients, and pound once more. Mix till well blended. Arrange on a platter and cut into desired shapes. Yield: 6 to 8 servings.