March 9, 2010

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BANANA MOUSSE

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Banana Mouse Ingredients:
4 pieces egg yolks
3/4 cup sugar
1/2 tbsp. cornstarch
1 cup CARNATION Evaporated milk
5 pieces ripe bananas
1/4 cup rum
1 1/4 cups NESTLÉ Cream, chilled
2 tbsp. nuts, chopped

March 9, 2010

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BAYE-BAYE

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Baye-baye Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1-1/2 cups butong (young coconut), grated

January 14, 2010

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SINUKMANI

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Sinukmani ingredients:

5 cups malagkit or sticky rice
3 cups brown sugar
3 coconuts
3-4 pandan leaves
1 tsp. salt

January 14, 2010

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EGG SANDWICH SPREAD

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With a fork, mash hardboiled eggs. Add the mayonnaise, pickles, and celery.  Spread the mixture evenly over 2 slices of bread, top with the other and remove the crusts and cut the sandwich as desired.

December 5, 2009

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QUEK-QUEK

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QUEK-QUEK INGREDIENTS:
48 pieces quail eggs, hard boiled then shelled
2 cups oil for frying

FOR THE BATTER:

1 1/4 cups all-purpose flour
1 egg white
2 tbsps. atsuete oil
1/2 cup water
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt

December 5, 2009

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BINANGKAL

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BINANGKAL INGREDIENTS

2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds

December 1, 2009

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HOTCAKE

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Hotcake Ingredients:
4 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder
2 cups milk
8 tablespoons unsalted butter, melted

November 9, 2009

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MORON RECIPE

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Suman Moron is a native delicacy from Leyte. This is a sweet choco filled rice cake wrapped in banana leaves.

SUMAN MORON INGREDIENTS:
2 kilos grated coconut meat
8 cups boiling water
6 cups ordinary rice flour
2 cups glutinous rice flour
30 chocolate tableya, melted with 1/4 cup water

November 6, 2009

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PUTO BUNGBONG

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Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.

puto bungbong

PUTO BUNGBONG INGREDIENTS:

1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa

November 6, 2009

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NILAGANG MANI (BOILED PEANUTS)

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NILAGANG MANI INGREDIENTS:
peanuts
water
salt

NILAGANG MANI PROCEDURES:
1. In a large sauce pan, cover peanuts (still in shell) with enough water.
2. Add salt.
3. Boil until peanuts are tender.