LUTONG PINOY RECIPE

Pandan Ice Tea Ingredients:

1 gallon water
5 tea bags
3-4 pieces pandan leaf
2 pcs. panocha or
2-3 cups brown sugar
shaved ice

Tequila Combo Ingredients:
1/4 cup butter
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/2 kilo beef, sliced thinly
1 bay leaf
salt and pepper to taste
1/4 cup freshly squeezed lemon juice
3 lemons, halved lengthwise then sliced
1/4 cup chopped parsley or spring onions

SIKWATI INGREDIENTS:

2-3 pcs of cocoa tablet “tabliya” (may depend on the size and number of servings)
4 cups of water
sugar
milk (optional)

SALABAT INGREDIENTS:
2 Thin slices of fresh ginger
1 cup Boiling water
Sugar to taste

SALABAT PROCEDURES:
Steep fresh ginger slices in boiling hot water for 10 minutes. Add approximately one teaspoon of sugar per
cup of water.

GREEN MANGO SHAKE INGREDIENTS
3 cups green mango, cubed
3 cups water
sugar syrup
1-2 cups ice, crushed

GREEN MANGO SHAKE PROCEDURES
1. To make sugar syrup, boil 1 1/2 cups brown sugar in 2 cups of water. Set aside to cool.
2. In a blender, combine green mango and water. Process until smooth. (If there is no blender, use a large spoon to mash the green mango in the water.)
3. Pour in sugar syrup. Add crushed ice. Blend again until smooth. If desired, chill further before serving.

SALABAT (GINGER BREW) INGREDIENTS
1/2 kilo ginger
brown sugar

SALABAT (GINGER BREW)  PROCEDURES
1. Peel and grate ginger. Use a food processor to puree the ginger until fine. Extract the juice by straining the
ginger through a sieve. (Another way is to wrap the ginger in a cheesecloth and squeeze out the juice.)
2. Add 2 cups brown sugar to every cup of ginger juice. Combine these in a saucepan

SAGO AT GULAMAN INGREDIENTS
2-3 cups sago
2 pcs gulaman
3 cups water
3 cups sugar
ice-cold water or crushed ice

SAGO AT GULAMAN PROCEDURES
1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add ice-cold water or crushed ice.

HOT CHOCO WITH MALLOWS INGREDIENTS
1/4 cup cocoa powder
1/4 cup sugar
1 cup fresh milk
small or medium marshmallows
additional water (optional)

HOMEMADE LEMON ICED TEA INGREDIENTS
1 bag black tea
juice of 3 lemons (or 12 calamansi)
thin slices of lemon
sugar to taste
ice cubes
cold water

GUYABANO-CITRUS MIX INGREDIENTS
1 ripe guyabano, medium sized peeled
1/2 cup calamansi juice
3 quarts of water
sugar to taste
ice cubes

1. Mash the guyabano pulp in 3 quarts of water. Strain and remove the seed.
2. Put the strained juice in a pitcher and add the remaining 2 quarts of water.
3. Add the calamansi juice and sugar. Serve in glasses with ice cubes.