Belgian Waffles

INGREDIENTS

2-1/4 cups all purpose flour

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1 teaspoon baking powder

150 grams sweet butter, softened

2 eggs

1 tablespoon rum

PROCEDURE

Sift dry ingredients into bowl. Make a well in the center and put softened butter eggs and rum. Gradually mix dry and liquid ingredients. Let mixture stand at room temperature. Divide into small balls the size of 2 tablespoons. Cook in waffle iron. Cool on rack and store as for cookies.

Austrian Choco Balls

INGREDIENTS

2 squares chocolate

1/3 cup margarine

1 cup sugar

1 egg

1 egg yolk

1/2 teaspoon vanilla

1-1/3 cups flour

1/2 cup nuts, finely chopped

1 square chocolate

1 tablespoon margarine

1/4 teaspoon vanilla

1 cup confectioner's sugar

2 tablespoons milk

PROCEDURE

In medium saucepan, melt together chocolate and margarine. Remove from heat and stir in sugar, egg yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheet. Bake at 350F oven for 8-12 minutes.

Heat saucepan; melt 1 square chocolate and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow to dry completely before storing in tightly covered container with waxed paper in between layers.

Rellenong Bangus

INGREDIENTS

450 grams bangus (milk fish)

50 grams ground pork

1 teaspoon chopped garlic

2 pieces onion, chopped

3 pieces tomato, chopped

Dash of salt and pepper

5 grams green peas

5 grams raisin

50 grams pork net

1 cup flour

2 pieces eggs, beaten

1 cup breadcrumbs

PROCEDURE

Debone bangus and flake meat. Saute fish meat with pork, garlic, onion and tomato. Season with salt and pepper. Add green peas and raisin. Put filling inside bangus and wrap stuffed bangus in pork net. Dip in flour, beaten egg and breadcrumbs. Fry until golden brown.

Mixed Seafoods Curry With Coconut Milk

INGREDIENTS:

6 medium size onion, chopped

3 cloves garlic

1/4 teaspoon shredded ginger

Chili

1-1/2 teaspoons turmeric powder

Curry powder

1 tablespoon garam masala

500 grams shrimp in shell

500 grams lobster in shell

500 grams mussel in shell

500 grams fish fillet, cubed

500 grams calamares, sliced

Coconut cream

Salt & pepper to taste

Fresh coriander

PROCEDURE:

Saute together onion, garlic, ginger, chili, turmeric, curry powder and garam masala. Simmer for a while then add seafood. Add coconut cream. Season with salt and pepper to taste. Sprinkle fresh chopped coriander.

You might also like: Seafood Hofan Recipe

Bangers

INGREDIENTS

500 grams lean pork shoulder, minced

8 ounces pork fat

Salt and pepper

Nutmeg

Cloves, ground

Mace

Thyme

1-1/2 ounces breadcrumbs

2 egg yolks

8 sausage skins

PROCEDURE

Season minced meat generously with salt, pepper, and a pinch each of nutmeg, cloves, mace and thyme. Add breadcrumbs and egg yolks and mix well. Refrigerate mixture then stuff into sausage skins and twist to secure ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Lechon Paksiw

INGREDIENTS

Vinegar

Lechon Sauce

Garlic, crushed

Peppercorn, crushed

Salt

Sugar

Water

Laurel leaf

Leftover lechon

Wansuy leaves

PROCEDURE

In a saucepan, mix vinegar, lechon sauce, garlic, peppercorn, salt and sugar. Proportion seasonings according to your taste, taking care not to put too much vinegar to prevent lechon paksiw from becoming too sour. Cook over medium fire.

When mixture becomes thick, add water, stir and let boil. Add laurel leaf if desired. Add leftover lechon and simmer. Serve in clay pot and top with wansuy leaves.

Chili Con Carne

INGREDIENTS

5 tablespoons vegetable oil

2 large onion, chopped

1 piece chili pepper, chopped

5 cloves garlic, chopped

800 grams ground lean beef

3 cans whole peeled tomato with liquid, chopped

1-1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1-1/2 tablespoons ground cumin

1/2 tablespoon chili powder

2 tablespoons paprika

2 tablespoons dried oregano

2 pieces cinnamon sticks

2 cans red kidney beans, rinsed and drained

PROCEDURE

In medium-sized stockpot, heat oil over medium heat. Saute onion, chili, pepper and garlic until soft. Add ground beef, cook and stir until meat is brown. Poor in tomato with liquid, salt, pepper, cumin, chili powder, paprika, oregano and cinnamon sticks. Cover and simmer until cooked and meat is tender. Stir in kidney beans and cook for 15 minutes. Remove cinnamon sticks before serving.

Apple Crumble

INGREDIENTS

4 cups sliced yellow apple

1 tablespoon lemon juice

1 cup quick cooking oats

1/3 cup flour 1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup melted margarine

Cooking spray

2 cups water

Artificial sweetener or brown sugar to taste

PROCEDURE

Sprinkle apple with lemon juice. Set aside.

In a separate bowl, combine oats, flour, cinnamon, salt and margarine. Spray metal bowl with nonstick cooking spray. Place alternative layers of apple and oat mixture into bowl, beginning and ending with apple.

Cover bowl with aluminum foil and place on rack in pressure cooker. Add water. Bring cooker to pressure for 2o minutes. Cook cooker at once by placing under running water. Sprinkle with sweetener or brown sugar just before serving.

Bread Pudding

INGREDIENTS

1 slice bread

2 tablespoons raisin

1 egg

1/2 cup evaporated milk

3 tablespoons water

2 tablespoons sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

PROCEDURE

Divide bread and raisin in two 8-oz baking dish; set aside.

In bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake uncovered in 350F oven for 30 minutes or until toothpick inserted in center comes out clean. Let cool.

Cheesy Baked Lobster

INGREDIENTS

1 lobster

20 grams cheese, grated

20 grams butter

20 grams vet sin

PROCEDURE

De-bone lobster and cut on middle. Rinse. Pour grated cheese and butter on top of lobster. Bake until golden brown. Season with vetsin. Serve hot.

Crab With Chili Sauce

INGREDIENTS

1 kilo crab

1 tablespoon cooking oil

1 clove garlic, crushed

1/4 cup sliced onion

3 pieces chili, sliced

2 tablespoons hot sauce

1/4 cup water

Salt and pepper to taste

1 stalk onion leaves, thinly sliced

PROCEDURE

Split crab into quarters and crack claws.

In large pan, heat oil and saute garlic, onion and chili. Add crab and stir in hot sauce. Pour water and simmer for 8 minutes;add in salt and pepper. Place on platter and garnish with onion leaves.