Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

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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.

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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.