The Recipes Exchange

Shark's Fin With Crab Rice

INGREDIENTS

200 grams shark's fin

100 grams crab roe

Sesame oil

Chicken powder

Salt to taste

Cornstarch mixture

Superior Stock:

Mixture of pork, chicken and ham boiled in water

PROCEDURE

Boil shark's fin. add shark's fin to superior stock and remaining ingredients except cornstarch mixture. Add cornstarch mixture and stir. Let boil. Serve hot.

You might also like: Crab With Chili Sauce Recipe

Cheese Siomai

INGREDIENTS

1 cup cottage cheese

1 cup cooked fish fillet, flaked

2 teaspoons chopped kinchay

2 tablespoons minced carrot

2 tablespoons minced celery

1/4 cup cornstarch

2 eggs

1 teaspoon salt

1/8 teaspoon pepper

Molo wrappers

PROCEDURE

Combine all ingredients, except molo wrappers, in a bowl. Mix well. Drop one tablespoonful mixture at center of molo wrapper ten fold. Steam for 15 to 20 minutes. Serve with soy sauce and calamansi.

You might also like: Baked Mac And Cheese Recipe

Stir-fried Beef With Pineapple

INGREDIENTS

250 grams beef tenderloin

Salt and pepper

10 grams garlic, chopped

100 grams white onion, chopped

150 grams pineapple

5 grams oyster sauce

3 grams peppercorn

100 grams spring onion, chopped

PROCEDURE

Slice beef tenderloin and marinate with salt and pepper.

In a pan with little oil, saute garlic, white onion and beef. Put pineapple, oyster sauce, peppercorn and spring onion. Serve hot.

You might also like: Beef Caldereta Recipe

Cheese Nachos

INGREDIENTS

120 milliliters cheddar cheese, shredded

2 pieces corn tortilla, fried

8 pieces jalapenos, drained

1 cup shredded lettuce

1/2 cup salsa (store-bought)

1/2 cup sour cream

PROCEDURE

Place shredded cheeses over each tortilla. Arrange 4 jalapenos atop each tortilla, one on each quarter, then place tortilla in toaster to melt cheese. While cheese is melting, place shredded lettuce on center plate then put salsa and sour cream over lettuce at opposite end. Remove tortilla from toaster oven and cut each into quarters around edge of plate. Serve.

You might also like: Cheese Siomai Recipe

New Hampshire Pumpkin Soup

INGREDIENTS

1 kilo pumpkin, peeled and sliced into cubes

1/2 cup butter

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon nutmeg

750 milliliters fresh milk

2 tablespoons brown sugar

Salt and pepper

Grated Cheddar cheese for garnish

Chopped cilantro for garnish

PROCEDURE

In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.

Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.

Frozen Bananas

INGREDIENTS
1 piece ripe lacatan banana, peeled
2 pieces popsicle sticks
Honey or peanut butter (optional)
Toasted wheat germ or chopped nuts

PROCEDURE
Cut banana in half, or even thirds. Insert one stick lengthwise through center of each section. Wrap in plastic and place in freezer. When ready, dip in honey (or smash with peanut butter) and roll in toasted wheat germ or chopped nuts.

Grilled Prawn

INGREDIENTS
150 grams prawn, washed and trimmed
3 tablespoons onion juice
3 tablespoons ginger juice
Salt and pepper

PROCEDURE
Marinate prawn in onion juice, ginger juice, salt and pepper.

Grill onion until done. Serve hot.

Prawn In Sesame Seeds

INGREDIENTS
6 pieces king prawn
Cooking oil
1 teaspoon sesame seeds
Red pepper
Crushed garlic
Pinch of salt

PROCEDURE
Deep fry prawn in hot oil then remove from pan. Set aside.

In another pan, saute sesame seeds, pepper and garlic; add salt to taste.

Add fried prawn. Serve while hot.

Steamed Whole Fish

INGREDIENTS
1 pound sea bass, perch or lapu-lapu
2 slices ginger root, peeled and shredded
2 pieces spring onion, chopped
2 ounces cooked ham, chopped
2 pieces Chinese dried mushrooms, soaked, squeezed dry, stalk removed, chopped
2 ounces bamboo shoot, sliced
3 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

PROCEDURE
Clean fish and remove scales. Slice both sides diagonally 1/2 inch deep. Dry fish well and place on plate. Put ginger, spring onion, ham, mushroom and bamboo shoot on top of fish. Mix sherry, soy sauce, sugar and salt in jug and pour over fish. Steam for 15 minutes and serve hot.

Creamy Caramel Nuts

INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light cream
2 tablespoons light corn syrup
1 tablespoon margarine
1 tablespoon vanilla
2 cups walnut halves

PROCEDURE
In saucepan, combine sugar, cream and syrup. Cook until a little mixture dropped in cup of cold water forms into a soft ball. Add margarine and vanilla. Let cool at room temperature. Do not stir until luke warm. Beat just until mixture begins to lose gloss.

Stir in nuts until all are well coated. Turn out onto waxed paper. Separate nuts with spoon or two forks. Let stand until cool and firm.

Milky Carrots

INGREDIENTS

1 piece onion, chopped

1 tablespoon butter or margarine

1 bunch carrot, cleaned and sliced

3/4 cup milk

Pepper

PROCEDURE

Saute onion in butter. Add carrot, milk and pepper. Let simmer over medium heat for 15 minutes, stirring constantly. Serve.

Beef Roll With Mustard

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

Baby Corn Soup With Chicken

INGREDIENTS

80 grams chicken breast

50 grams baby corn

30 grams mushroom

Chicken stock

Fish sauce to taste

5 grams chicken powder

5 grams white pepper

1 fresh egg

20 grams cornstarch

PROCEDURE

Slice chicken breast, baby corn and mushroom thinly. Boil chicken stock and mix sliced ingredients. Add fish sauce, chicken powder, pepper, cornstarch and egg. Mix well. Serve hot.

You might also like: Chicken Gorky Recipe

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.

Glazed Carrots

INGREDIENTS

3 medium size carrot, cut into 1" pieces

1/4 cup water

1/4 cup brown sugar

2 tablespoons orange juice

1 teaspoon grated orange peel

1-1/2 tablespoons butter or margarine

PROCEDURE

Place carrot and water in casserole. Cover with tight fitting lid or plastic wrap. Microwave on high for 6 to 8 minutes or until tender. Let stand for 5 minutes; drain.

Combine brown sugar, orange juice, orange peel and butter or margarine in cup. Microwave on high for 1.5 to 2 minutes or until hot and bubbly. Pour over carrot. Cover. Microwave on high for 1 to 2 minutes or until heated through. Serves 2 to 3.

Fried Beef Siomai

INGREDIENTS

380 grams ground beef

1 egg, slightly beaten

1 small carrot, finely chopped

1 medium onion, finely chopped

1 tablespoon soy sauce

2 tablespoons all purpose flour

1 tablespoon cornstarch

1/2 teaspoon pepper

4 cups vegetable oil

Soy sauce and calamansi

Wanton wrappers

PROCEDURE

Mix first 8 ingredients. Blend well.

Place a tablespoon on filling on the center of wrapper and pressupward to seal. Deep-fry until golden. Drain on paper towels. Serve with soy sauce and calamansi. Makes 25 siomai.

Hawaiian Pork Spareribs

INGREDIENTS

2 kilos pork spareribs, cut into ribs by ribs

4 tablespoons soy sauce

5 tablespoons brown sugar

1 small can pineapple juice

Water

2 tablespoons cornstarch

Salt and pepper to taste

1 can pineapple rings, sliced

PROCEDURE

Put ribs in a large pot. Combine soy sauce, brown sugar, pineapple juice and water just enough to make ribs tender. Pour mixture into pot and cook ribs until tender.

Before serving, thicken sauce with cornstarch. Season with salt and pepper. Arrange ribs on platter and decorate with sliced pienapple rings and some vegetables and green leaves.

Irish Chowder

INGREDIENTS

Oil

3 slices bacon, cut into 1/2" pieces

1/3 cup diced onion

1/3 cup celery, diced

4 cups milk

3 medium potato, peeled and cubed

1-1/2 teaspoons salt

PROCEDURE

In a pan with little oil, fry bacon until crisp. Remove bacon, pour part of fat off; add onion and celery; cook until straw-colored. Add 2 cups milk, bring to a boil; add potato. Simmer until vegetables are tender. Mash potato, add salt and remaining milk; bring to boiling point.

Seafood Hofan

INGREDIENTS

250 grams hofan (Chinese pasta)

100 grams shrimp

100 grams squid, cut into rings

100 grams fish

Supreme stock

Salt to taste

10 grams cornstarch mixture

Pechay leaves

5 grams sesame oil

PROCEDURE

Cook hofan noodles. Drain and set aside

Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir. Add pechay and sesame oil. Serve hot.

Spanish Noodles

INGREDIENTS

1-1/2 cups tomato

1/4 cup grated cheese

1 piece onion, chopped and sauteed

1 piece green pepper, chopped and sauteed

1/4 cup margarine

1/4 cup flour

8 ounces noodles, cooked and drained

6 hard cooked eggs, sliced

PROCEDURE

In a pan, add tomato, cheese, onion and pepper, simmer for 10 minutes. Blend 1/4 cup margarine and 1/4 cup flour and mix into sauce mixture. Arrange a layer of cooled noodles in baking dish then layer hard cooked egg then pour sauce. Arrange remaining noodles and sauce by layers. Bake in medium heat oven until bubbly. Serve hoit.

Seasoned Spinach

INGREDIENTS

10 ounces small flat-leaf spinach, roots removed

2 tablespoons soy sauce

2 teaspoons sugar

1-1/2 teaspoons crushed sesame seeds

1 tablespoon sesame oil

1 tablespoon minced scallion

1 teaspoon vinegar

Salt

Red pepper threads

PROCEDURE

In a bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot with lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green.

Drain and rinse immediately in cold water. Squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Top with few red pepper threads, id desired. Serve at once.

Kani Salad

INGREDIENTS

1-1/2 cups shredded kani

1 cup peeled and julienned cucumber

1 cup peeled and julienned ripe mango

Dressing:

1/4 cup mayonnaise

2 tablespoons fresh milk

1 teaspoon wasabi paste

1/4 cup cheddar cheese

PROCEDURE

Combine kani, cucumber and mango strips in bowl.

INGREDIENTS

400 grams sugar dough

450 grams pastry cream

100 grams cornstarch powder

1 tablespoon vanilla essence

2 eggs

2 pieces ripe mango, fleshed

2 pieces clear gelatin

PROCEDURE

Combine sugar dough, pastry cream, cornstarch, vanilla and egg in pan. Cook for 30 minutes and place in molds. Decorate with mango and glaze with gelatin. Let stand for a while until gelatin is set.

Bacon Carbonara

INGREDIENTS

1 cup diced bacon

2 tablespoons butter

3/4 cup grated Parmesan cheese

3 egg yolks, beaten

6 tablespoons cream

Salt and pepper

Spaghetti noodles, cooked al dente

Parsley, chopped

PROCEDURE

In skillet, fry bacon in butter until brown. Over low heat, add in cheese, egg yolk and cream. Bring to a boil then turn heat off. Do not overcook or mixture will curdle. Season with salt and pepper. Toss sauce with cooked noodles. Sprinkle with chopped parsley.

Baked Mac And Cheese

INGREDIENTS

7 ounces elbow macaroni

2 tablespoons butter margarine

2 tablespoons flour

1 teaspoon dry mustard

1 teaspoon salt

2-1/2 cups milk

2 cups shredded sharp cheddar cheese, divided

PROCEDURE

Cook macaroni al dente. Drain and set aside.

Preheat oven to 370F.

In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).

Remove from heat. Add 1-1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1-1/2 quart shallow baking dish. Top with remaining cheese. Bake for 20 to 25 minutes or until bubbly. Refrigerate leftover.

Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

You might also like: Adobo Flakes Recipe

Beef And Carrot Combo

INGREDIENTS

165 grams corned beef

2 cups cooked rice

100 grams chicharo or snow peas, blanched

1 piece small carrot, sliced and blanched

PROCEDURE

Heat corned beef. Scoop hot steaming rice onto plate and top with corned beef. Garnish with a chicharo and carrot.

Herb Jelly

INGREDIENTS

6-12/ cups sugar

2 cups water

1 cup white vinegar

6 drops green or yellow food coloring

1 cup fresh basil or rosemary leaves

6 oz liquid fruit pectin

PROCEDURE

In saucepan, mix sugar, water, vinegar and food coloring. Tie basil or rosemary in cheesecloth bag; crush with rolling pin. Add to pan; bring to a boil. Stir in pectin; return to full rolling boil. Boil hard for 1 minute; stir constantly. Remove from heat; discard herb bag. Quickly skim foam off. Pour unto hot sterilized jars; seal with metal lids or paraffin.

Apple Jam

INGREDIENTS

4 pieces medium size apple, peeled, cored and chopped

3 cups sugar

2 teaspoons lemon juice

PROCEDURE

Combine apple and sugar in medium bowl. Microwave for 3 to 5 minutes until tender. Beat softened apple with mixer to blend. Microwave for 3 to 4 minutes to slightly thicken, stirring once. Stir in lemon juice. Pour into small jar and refregirate. Make 3 cups.

Adobong Hito

INGREDIENTS

2 medium size catfish, internal organs removed

1 head garlic, crushed

1/4 cup yellow ginger (turmeric), juice extracted

2 teaspoons Worcestershire sauce

3/4 cup vinegar

1/2 cup melted pork fat

Salt and pepper to taste

PROCEDURE

Wash fish very well and rinse with rock salt. Marinate fish with vinegar for a little time and rub a little salt to remove slimy coating. Rinse in vinegar again. Wash fish with cold water and let dry.

In bowl, combine garlic, yellow ginger juice, Worcestershire sauce and vinegar. Put fish in bowl and marinate. Set aside.

Heat pork fat and fry fish until brown and crisp. Remove and drain excess fat. Pour marinade and another saucepan and bring to a boil. Simmer uncovered until sauce is quite dry. Add fish and simmer until fish absorbs sauce. Season with salt and pepper. Serve hot and sprinkle with chicharon, if desired.

Almond-Coco Ice Cream

INGREDIENTS

1/4 cup chopped toasted almond

1/3 cup toasted shredded coconut

1/2 teaspoon almond flavoring

1 quart vanilla ice cream, softened

PROCEDURE

Combine almond and coconut. Reserve 2 teaspoons for topping. Fold remaining nuts, coconut and almond flavoring into slightly softened ice cream. Spoon into 8 paper cups. Sprinkle topping. Place in freezer until ready to serve.

Adobo Flakes

INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.

Apple Spice

INGREDIENTS

1 medium size apple

1/2 cup brown sugar

90 grams butter

1 egg

1-1/2 cups cake flour

1 teaspoon chopped cloves

1 teaspoon nutmeg

1 teaspoon cinnamon powder

1/4 cup raisin

1/4 cup chopped almonds or pili nuts

1/2 cup milk

1/2 cup water

Syrup:

1 cup water

1/2 cup sugar

2 teaspoons lemon flavor

PROCEDURE

Prepare syrup ahead. Combine all ingredients and bring to a boil until slightly thick. Set aside.

Peel and core apple. Cut into half and slice thinly. Arrange on 8-inch pan overlapping each other to form a small circle at center of pan. Pour prepared syrup on apple. Set aside.

Using a mixer, cream sugar and butter until light and fluffy. Add egg. Combine cake flour, cloves, nutmeg, cinnamon powder, raisin, and nuts. Add to mixture alternately with milk and water. Pour on prepared pan with syrup. Bake at 200C oven for 20 to 30 minutes or until stick inserted at center comes out clean. Depan and turn aside. Serves 6 to 8.

Cafe Mocha Mudslide

INGREDIENTS

1 cup coffee creamer

4 teaspoons instant coffee

2 cups vanilla yogurt, frozen

2 cups ice cubes

PROCEDURE

Place coffee creamer and instant coffee in blender, cover. Blend until coffee is dissolved. Add frozen yogurt and ice; blen until smooth.

Achara

INGREDIENTS

Salt

1-1/2 kilos chayote, cut into 1" strips

2 medium-size carrot, cut into strips

20 pieces onion, peeled

1 sweet red pepper, cut into strips

1 green pepper, cut into strips

1 piece ginger, cut into 2" strips

Pickle Solution:

2 cups vinegar

1-1/2 cups sugar

2 tablespoons salt

PROCEDURE

Put salt individually on vegetables and press to remove juice. Mix all vegetables. Place in a clean dry container then prepare pickle solution.

Mix all ingredients for pickle solution and bring to a boil. Strain. Pour over prepared vegetables inside the container. Remove air bubbles. Pour in more pickle solution then cover tightly.

Hazelnut Torte

INGREDIENTS

9 egg yolks

2/3 cup sugar

3/4 cup blanched almond, ground

3/4 cup hazelnut, ground

9 egg whites

1/4 cup cherry brandy

1/4 cup raspberry jam

1 pint whipping cream

24 whole hazelnuts

Powdered sugar

PROCEDURE

Beat egg yolk until thick. Add sugar then beat well. Add ground nuts and mix well. Beat egg white until stiff. Fold into yolk mixture. Bake in 2 well-buttered layer-cake tins in preheated oven 350F until top of cake springs back quickly when touched. Remove from oven and let cool.

Ham And Vegetable Platter Asian Style

INGREDIENTS

2 bundles pechay (bok choy)

1 (200g) can straw mushroom

2 bundles fresh asparagus

200 grams ham, cubed

Cooking oil

Sesame seeds

Sauce:

1 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon sesame oil

PROCEDURE

Steam or blanch vegetables until crisp-tender.

Saute ham and straw mushroom in oil. Arrange on serving platter together with vegetables and set aside.

Prepare sauce: Combine all ingredients, except sesame oil, in saucepan. Cook over moderate heat until slightly thick. Remove from heat and stir in sesame oil. Mix well and pour some of the sauce on ham and vegetables. Serve remaining sauce on the side. Sprinkle with sesame seeds.

Brazilian Salmon Rub

INGREDIENTS

1/2 piece large lemon, juiced

1/2 piece large orange, juiced

Salt and pepper

4 salmon fillet

4 tablespoons melted butter

1 whole orange, zested

2 tablespoons brown sugar

1 tablespoon chili powder

1 large garlic clove, minced

PROCEDURE

In a bowl, combine juices, salt and pepper. Add salmon, turning to coat with marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.

Heat oven to 425F. Line shallow baking pan with aluminum foil and grease with a little melted butter.

In a small dish, combine orange zest, brown sugar, chili powder and minced garlic. Rub marinated salmon with brown sugar mixture. Place in pan and drizzle with remaining melted butter. Bake for 8 to 12 minutes. Serve.

Herb Garlic Bread

INGREDIENTS

8 tablespoons unsalted butter (room temperature)

2 tablespoons minced garlic

1-1/2 tablespoons finely minced fresh parsley

1 teaspoon minced fresh thyme

Salt and freshly ground black pepper1 loaf French bread

PROCEDURE

Preheat oven 375F.

In small bowl, mix together butter, garlic, herbs, salt and pepper. Slice bread 1-inch thick. Do not cut all the way through bottom of loaf. Spread 1 to 2 teaspoons garlic butter mixture in between each cut. Wrap bread in aluminum foil and bake 10 minutes. Serve immediately.

Fish A La Burgenland

INGREDIENTS

1 kilo whitefish fillet

Salt

1 tablespoon lemon juice

1/4 cup milk

1/2 cup flour

Butter

4 pieces anchovies, chopped

1 cup sour cream

1 large red pepper, julienned

1 large green pepper, julienned

PROCEDURE

Cut fish into pieces. Sprinkle with salt and lemon juice; let stand for 10 minutes. Dip in milk, then in flour. Saute both sides in butter until golden brown. Remove fish and transfer to shallow casserole. Blend in anchovies then pour sour cream. Bale in 375F preheated oven in 5 minutes. Saute peppers in butter then arrange over fish. Serve.

Bo Cuon Lacai (Beef Roll With Mustard 'Hanoi Style')

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

American Apple Cinnamon Fritters

INGREDIENTS

3 cups Doña Elena Pomace Olive Oil

3 red apples, cored, skinned and cut into eight bite-size pieces

1 cup sugar

1 teaspoon cinnamon

Beer Batter:

1 cup flour

1 cup beer

2 egg white, beaten until fry

PROCEDURE

Prepare batter: Place flour in bowl and make a well in the center. Slowly pour beer into well. Using fork, stir flour and beer until thick-paste. If too wet, add more flour. Fold in beaten egg white and mix well.

Heat deep pan with olive oil over medium heat. Coat apple with batter and fry until golden brown. Combine sugar and cinnamon and spread on plate. When apples are cooked, remove from pan and roll on cinnamon-sugar coating. Serve with ice cream. [Courtesy of Doña Elena]

Bamboo Shoot Yum

INGREDIENTS

1/2 bottle bamboo shoots, shredded

2 pieces green onion, sliced

1 teaspoon fish sauce

1 teaspoon ground dried chili pepper

1/2 piece lime, juiced

2 tablespoons toasted rice

PROCEDURE

Boil shredded bamboo shoots in water or its juice. Remove from heat.

Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on serving plate. Sprinkle remaining toasted rice. Add more chili pepper, if desired. Serve with sticky rice.

Chorizo Andalusia

INGREDIENTS

1/4 cup finely chopped garlic

Olive oil for sauteing

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 cans crushed tomato

3 pieces Hungarian sausage

Basic tomato sauce

Salt, pepper and sugar to taste

Spaghetti noodles, cooked al dente

PROCEDURE

Saute garlic in olive oil then add onion until transparent. Add celery and carrot. When heated through, add crushed tomato.

Slice sausage into silvers and add tomato sauce; simmer for 30 minutes over low heat. Add salt, pepper and sugar to taste.

Pou sauce over cooked spaghetti and sprinkle with grated Parmesan cheese.

Chicken Gorky

INGREDIENTS

700 grams boneless chicken breasts

2-1/2 tablespoons butter

Chopped small onion

1 ounce Vodka, heated

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tablespoon dried parsley

1/2 tablespoon flour

1/ tablespoon tomato paste

1/2 cup chicken broth

3/4 cup sour cream or plain yogurt

2 tablespoons feta cheese, crumbled

PROCEDURE

In skillet, brown chicken in butter with chopped onion. Pour heated vodka over chicken and onion. Ad garlic, salt, pepper and parsley.

Remove chicken from pan, dredge in flour, add tomato paste and chicken broth. Stir in sour cream and feta cheese. Bring to a boil, stirring constantly. Add chicken again to mixture, reduce heat and simmer for 20 to 30 minutes.

Arrange chicken in deep casserole dish. Cook in preheated 350F oven and cook for 20 minutes until brown on top.

Beef Caldereta

INGREDIENTS

250 grams beef, cut into cubes

20 grams garlic, minced

20 grams onion, chopped

20 grams tomato, chopped

1/2 cup oil

2 tablespoon catsup

1 teaspoon soy sauce

1 teaspoon Knorr seasoning

Vetsin, salt and sugar to taste

100 grams cheese, shredded

1 teaspoon liver spread

1 piece chili, minced

1 cup soup stock

1 piece potato, sliced into cubes and fried

1 piece red bell pepper, sliced into cubes and fried

PROCEDURE

Fry beef a bit then saute in garlic, onion and tomato in oil. Add in tomato sauce, catsup, soy sauce, seasoning, vetsin, salt and sugar. Mix in cheese, liver spread and chili. Pour soup stock. Let boil until meat becomes tender. Add potato and red bell pepper.

Beef Quesadilla

INGREDIENTS

90 grams beef tenderloin, cut into strips

1 tablespoon butter

10 grams chopped onion

10 grams bell pepper, cut into strips

Dash of cumin seed powder

40 grams Quickmelt cheese, grated

2 pieces small tortilla wrapper

1/2tablespoon all-purpose cream

Dip:

[Combine all]

1/2 tablespoon chopped fresh tomato

1/2 tablespoon chopped onion

1/4 tablespoon chopped coriander

1 tablespoon balsamic vinegar

salt and pepper

PROCEDURE

Saute beef tenderloin strips in butter. When almost half done, stir in onion and bell pepper. Season with cumin seed powder then remove from pan.

Scatter grated cheese over tortilla, place sauteed beef tenderloin including onion and bell pepper strips. Fold in half and place in oven toaster. Remove tortillas when already firm then cut into three pieces.

Place on dish and pour cream over tortillas. Serve with dip on separate dish.

Hoummus

INGREDIENTS

200 grams chick peas

1 clove garlic

1 tablespoon olive oil

1 lemon, juiced

Salt and freshly ground pepper

PROCEDURE

Place first 5 ingredients in food processor and process until smooth. Season with salt and pepper. Place in airtight container and chill until ready to serve.

Baked Crabmeat In Shell

INGREDIENTS

1.2 kilos crab meat, cleaned, meat separated from shell

2 medium size ginger, sliced

2 medium size onion, sliced

Bay leaf

1 piece lemon, sliced

350 grams garlic, chopped

20 grams garlic, chopped

4 pieces ham, sliced

420 grams mushroom

40 grams red pimiento

25 grams butter

Salt and pepper

Cheese

700 milligrams Bechamel sauce

4 eggs, beaten

Breadcrumb

PROCEDURE

Bill crab meat together with ginger, onion, bay leaf and lemon. Coarsely chop onion, garlic, ham, mushroom and pimiento. Heat pan with butter and saute chopped vegetables then add crab meat. Add salt, pepper and cheese; stir until cheese is melted. Pour in Bechamel sauce; mix well. Transfer mixture equally into crab shell, brush with eggwash and sprinkle with breadcrumbs and cheese. Put in oven and baked until golden brown.

Bulgogi

INGREDIENTS

2 kilos beef short ribs

2 cloves garlic, crushed

1/4 cup sesame seed, toasted and crushed

1 cup finely chopped green onion

1 tablespoon pepper

1 tablespoon sesame oil

2 cups soy sauce

1 cup sugar

1/4 cup oil

PROCEDURE

Place ribs in bowl. Add garlic, sesame seeds, green onion, pepper, sesame oil, soy sauce, sugar and oil; toss to coat meat well. Cover and marinate at room temperature. Cook barbecue over coals or under broiler, turning and basting often with marinade until meat is tender.

Eggplant And Rice Scallop

INGREDIENTS

Fried eggplant slices to make 2 layers

1-1/2 cup cooked rice

1 cup finely cut leftover meat

1 egg

1 cup water

Salt to taste

PROCEDURE

In casserole, place a layer of fired eggplant slices. Spread cooked rice over evenly, then meat, and top with remaining fried eggplant slices. Beat egg, add a little water and pour over the top. Add remaining water around the sides. Season with salt. Bake for 30 minutes at 350F oven. Serve hot.

Beef Tempura

INGREDIENTS

1/4 kilo lean beef, sliced into thin sheets

100 grams Baguio beans, blanched

60 grams carrot strips (as long as Baguio beans), blanched

Oil

Tempura Batter:

1-1/8 cups all purpose-flour

1 large egg

2/3 cup ice cold water

Dash of baking powder

PROCEDURE

Place 2 thin sheets beef on plate. Place 3 pieces Baguio beans and 3 pieces carrot at one end. Roll up beef. Enclose vegetable filling. Seal using toothpicks.

Prepare batter: Sift flour 3 times. Beat egg and water together in bowl. Add in sifted flour and dash of baking powder. Mix lightly until lumpy. Don't overheat.

Heat oil in pan. Dip beef in tempura batter until well-coated. Drop into hot oil and deep-fry until cooked and crisp. Drain on paper towels. Slice and serve with tempura sauce.

Beef Balsamico

INGREDIENTS

1/2 piece beef tenderloin, well trimmed

Marinade:

4 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

4 tablespoons Worcestershire sauce

2 tablespoons yellow lemon juice

2 tablespoons rock salt

2 tablespoons mince shallot

1 tablespoon extra virgin olive oil

1 cup balsamic vinegar

PROCEDURE

Slice beef tenderloin into 2/3" thick round pieces and pat dry with paper towels and place in container where all can fit in one layer. Combine all ingredients of marinade, stirring until salt is dissolved. Pour over meat and let stand for 10 minutes at room temperature. Pour balsamic vinegar in small narrow sauce-pot and set over low fire. Simmer until syrupy. Drain meat from marinade and prepare nonstick heavy bottomed pan.

Pour olive oil in pan and heat.

Saute meat pieces over medium-high heat and turn pieces when color turns brown. Cook until medium rare, medium, medium well or well done. Cook in batches if your pan is small.

Place sauteed beef tenderloin steaks on serving dish and drizzle with balsamic vinegar syrup.

Colcannon

INGREDIENTS

1 small cabbage, quartered, cored and boiled

1 medium leek, washed and sliced

1/2 cup milk

500 grams potato, scrubbed, sliced with skin on and boiled

1/4 teaspoon mace

Salt and freshly ground pepper

1 garlic clove, finely minced

4 tablespoons butter

PROCEDURE

Chop cabbage. Set aside.

Put leek in saucepan, cover with milk, parboil and then turn down to a simmer until tender. Set aside.

Add potato, mace, salt, pepper and garlic to separate pot; mash well. Add leek-milk mixture to potato and mix well, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Mash in cabbage and butter. Transfer mixture into oven-proof dish and place under broiler to brown.

Coconut Balls

INGREDIENTS

1 cup sugar

1/3 cup water

3 cups flaked coconuts

PROCEDURE

Boil sugar and water until thread forms when fork is dipped and raised. Stir in coconut and cook over low heat; stir frequently until soft ball id formed when mixture is dropped in cold water. Drop mixture by tablespoon onto greased surface. Let cool.

Chicken Tikka

INGREDIENTS

150 milligrams plain yogurt

1 teaspoon garlic paste

1-1/2 teaspoons peeled and finely chopped ginger root

1 small onion, grated

1-1/2 teaspoons red chili powder

1 tablespoon ground coriander

Salt to taste

4 boneless chicken breasts, cubed into 2.5 centimeters

Melted butter for brushing

Onion rings, tomato slices, coriander leaves for garnish

PROCEDURE

Prepare marinade: In bowl, combine yogurt, garlic paste, ginger, onion, chili powder, coriander and salt together; mix well. Add chicken cubes to marinade and coat evenly. Marinate in refrigerator.

Skewer chicken cubes then cook under preheated grill for 8 to 10 minutes turning occasionally and brushing frequently with melted butter. Remove kebabs from skewers and place on warmed serving dish. Garnish with onion rings, tomato slices and coriander leaves. Serve at once.

Baked Hawaiian Hash

INGREDIENTS
2 cups chopped gluten

2 cups cubed cooked sweet potato

1/2 tsp turmeric

1 tsp finely chopped ginger root

1/2 cup pineapple juice

2 tbsps brown sugar

2 tbsps butter

PROCEDURE

Combine gluten, sweet potato, turmeric, ginger and pineapple juice. Pour into buttered casserole. Lay half slices of pineapple on top. Sprinkle with sugar. Dot with butter. Bake over moderate heat in oven for 30 minutes. Serve.

British Gingerbread Nuts

INGREDIENTS
2/3 cup golden syrup

2 oz butter, melted and cooled

1-1/3 cups brown sugar

1 tsp ground ginger

2 tbsps finely chopped candied lemon peel

1 tsps caraway seeds, ground

1 egg, lightly beaten

1-3/4 cups flour

candied lemon peel, for garnishing

confectioner's sugar (optional)

PROCEDURE

Preheat oven over 325F. Line cookie sheets with bakers' parchment, coat with nonstick cooking spray.

Combine syrup, butter, sugar and ginger; beat using wooden spoon until well blended. Stir in lemon peel and caraway seeds. Add egg and work into dough. Add flour and mix to form thick paste. Refrigerate.

For dough into walnut-size balls. Press a piece of candied lemon peel in center of each cookie. Lightly flatten each cookie with floured tines or fork. Bake for 20 minutes until brown. Transfer cookies to racks then cool. Dust with confectioner's sugar if desired.

Chicken A La Creme

INGREDIENTS
1/4 cup butter

700 gms chicken breast tenderloin or strip

salt and pepper to taste

1 pint heavy cream

PROCEDURE

Melt half of butter in large skillet over medium-high heat. Season chicken with salt and pepper; saute in butter until golden on all sides for 10 minutes. Add remaining butter then reduce heat to medium and cook for 5 minutes. Pour heavy cream into skilet and simmer for 5 minutes, stirring occassionally until sauce becomes thick and chicken is cooked. Serve.

Baked Spinach With Cheese

INGREDIENTS
2 oz butter

450 gms chopped frozen spinach, thawed

3 tbsps cream

5 tbsps grated cheese

salt

PROCEDURE

Melt one ounce butter in saucepan then stir spinach, cream and 4 tablespoons grated cheese. Season with salt. Put remaining butter in casserole and pour in spinach mixture. Sprinkle with remaining cheese on top and dot with butter. Bake in oven over 400F for 30 minutes or until cheese is melted. Serve with eggs.

Fried Rice With Seafood Wrapped In Lotus Leaf

INGREDIENTS
1 piece lotus leaf

50 grams sliced shrimp

50 grams fish fillet

50 grams scallop

50 grams black mushroom

20 grams asparagus

10 grams carrot

2 eggs, scrambled

50 grams corn oil

500 grams cooked rice

Salt

sugar

chicken powder

15 gms oyster sauce

PROCEDURE

Soak lotus leaf with boiled water. Slice shrimp, fish fillet, scallop, black mushroom, asparagus and carrot into cubes then blanch with boiling water. Fry egg in oil and add cooked rice. Stir for at least 2 minutes. Remove from fire and set aside.

Saute all seafood for 1 minute then add cooked rice, salt, sugar, chicken powder and oyster sauce; stir for 3 minutes. Remove lotus leaf from water and let dry. Wrap fried rice in lotus leaf and steam for 20 minutes. Remove then serve.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.

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