Tita Pilar

8/6/2019 Tita Pilar

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Tita Pilar's Lumpia

By: Giney Villar

³According to family lore, Tita Pilar cook ed three times a day and never repeated a dish f or at least three months. She also had a

µmaldita¶ streak . Upon learning that the family driver did not want to eat a certain type of fish, she instructed that nothing be served

to him except that fish!´

Serv es 12 to 15 rolls Prep Time 15 minutes Cook ing Time 20 minutes 250 grams ground lean pork

100 grams minced shrimp

1/2 tablespoon minced garlic

1 medium onion, minced

1 small carrot, diced

1 small jicama (singk amas), diced

1 stalk celery, diced

4 stalk s k inchay, minced

1 egg

salt and pepper to taste

lumpia wrapper

oil f or frying

1 Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bo wl.

2 Wrap mixture in lumpia wrappers.

3 Heat oil. Fry lumpia until golden bro wn and serve while hot with sweet and sour sauce.

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4 To mak e sweet and sour sauce: Place 1/4 cup bro wn sugar, 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 cup water in a non-

aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of 1/2 tablespoon flour and 2 to 3

tablespoons water, and mix continuously until a smooth sauce is achieved. Depending on the flour y ou use, y ou may need a little

more or less of the slurry. A dd a little at a time until y ou get the desired consistenc y.

4 To make sw eet and sour sauce: Place 1/4 cup bro wn sugar, 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 cup

water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of 1/2 tablespoon

flour and 2 to 3 tablespoons water, and mix continuously until a smooth sauce is achieved. Depending on the flour y ou use, y ou

may need a little more or less of the slurry. A dd a little at a time until y ou get the desired consistenc y. Cook ing tips:

� When frying, mak e sure the oil is of the right temperature so the filling is well-cook ed and the wrapper is golden bro wn. In Pino y

fashion, use the lumpia as thermometer.

� Using tongs, dip one end of the roll in the oil. If it starts to bubble in 3 to 5 seconds, that¶s the right temperature; if it is smok ing

and bro wns the lumpia the moment it¶s dipped, it is too hot.

� Do not cro wd the frying pan either so all the rolls will cook evenly.

Mom's Leche Flan

By: Yummy reader Pauline Prudencio-Ignacio

This reader¶s version of a classic dessert is not too soft, too eggy, or too sweet. Try it!

8/6/2019 Tita Pilar


Y ield 4 flans using medium-sized o val mold or 20 to 25 servings using small round molds Prep Time 30 to 45

minutes [previous|page|next] 45 minutes 12 egg y olk s, placed in a big bo wl

2 300-ml cans sweetened condensed filled milk

1 370-mlcan evap

orated filled mil

k

1 teaspoon vanilla

sugar

1 To the bo wl of y olk s, add the condensed milk , evaporated milk , and vanilla, in that order. Pour in each ingredient slo wly and mix

gently until the mixture is smooth. Stick to one strok e as y ou mix and do it slo wly, to av oid creating bubbles. Bubbles will mak e the

surface of the flan uneven. Set aside. Prepare the sugar syrup or arnibal. (See belo w)

2 Pour the egg mixture in the mold with arnibal. Co ver each mold with aluminum f oil. Cook in the steamer f or 45 minutes. To k no w

if the flan is cook ed, dip a toothpick into it. If no flan particles stick to the toothpick , it¶s cook ed and ready.

3 When cook ed, refrigerate the flan. It¶s best served cold.

To make the sugar syrup or arnibal

Melt sugar in the molds o ver lo w fire. Using tongs, mo ve the molds in a clock wise motion to av oid burning the sugar. Don¶t wait f or

the crystals to turn bro wn, just let it melt. Then pour the egg mixture in to cook the flan. Ho w much sugar? For each typical medium-

sized o val mold, use 1/2 tablespoon sugar to mak e the syrup. For a small round mold, use 1 teaspoon sugar. Lik e it sweeter? Just add

more sugar.

Steaming tip If y ou¶re using a conventional steamer, mak e sure that heat is on boiling point bef ore y ou set the flans. Keep them on

boiling point f or 30 minutes then let cook on medium fire f or another 15 minutes.

No-cook Pastillas de Leche

By: Mia Yan

8/6/2019 Tita Pilar


We gave this sweet milk y treat a k id-friendly mak eo ver. No w y our junior cook can whip 'em up lik e a pro!

Makes about 40 pieces 2 1/2 cups po wdered milk

1 (200-ml) can condensed milk

sugar f or coating

parchment or greaseproof paper

colored Japanese paper f or wrapping

1 In a bo wl, mix po wdered milk and condensed milk .

2 Tak e about 1 tablespoon of mixture, coat with sugar, and roll into 2-inch-long tubes.

3 Wrap in parchment paper f ollo wed by a sheet of Japanese paper.

Crispy tip: Mak e it chewy and crunchy! To add some bite to y our pastillas, just mix 1/2 cup rice k rispies, chopped nuts, or crushed

cornflak es into the milk mixture.

Lola Beatriz's Tocino del Cielo

By: Beatriz R odriguez

8/6/2019 Tita Pilar


Des R odriguez-Torres has been attending cook ing classes since she was 12 years old. But none of those compare to the class she had

right in her grandparents¶ home, especially since Lola Beatriz was her teacher. Des recounts, ³She w ould tell me, µThat¶s not the way

to do it. This is the way.¶ She w ould insist [on her old ways of cook ing]. In mak ing tocino del cielo, she doesn¶t use a candy

thermometer. When she mak es the syrup, she can tell if it has reached the right temperature just by look ing.´ A ll that home study

surely paid off (even if, unlik e her lola, she sometimes uses gadgets) as Des prepares Kapampangan f ood the old-fashioned way. ³I

don¶t buy frozen meat. I¶m so finick y that the goat [f orkalderetang kambing] is slaughtered in the house.´ Just lik e the good ol¶ days. Y ield 20 Prep Time 45 minutes Bak ing Time 50 minutes

1/2 cup white sugar f or the caramel

1 1/2 cups white sugar

1 1/2 cups water

1/2 cup butter

10 egg y olk s

1 Caramelize 1/2 cup sugar. When desired consistenc y is reached, pour a little into the flan containers, just enough to coat the

bottom. In the meantime, heat o ven to 350ºF. Boil 1½ cups sugar and water until the candy thermometer registers 220ºC. When

done, add butter and allo w to melt. Stir.

2 In a separate bo wl, whisk egg y olk s. Pour the syrup and butter mixture gradually into the y olk s. Pour 2 tablespoons of the

mixture into each of the small flan containers. Prepare a baine marie (water bath) and bak e f or 50 minutes.

3 When done, let bak ed flans cool on a wire rack . When completely cooled, scrape the sides of the containers and invert.

Chicken Noodle Soup

By: Carina Guevara

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What happens when y ou combine tw o classic Filipino dishes? Y ou get the best of both w orlds: the crispy and juic y meat of lechon

k awali and the delectably nutty sauce of k are-k are. Delish!

Serv es 4 Prep Time 15 minutes Cook ing Time 40 minutes

For the k are-k are sauce

2 tablespoons oil

1/2 tablespoon annatto (achuete) seeds

1/3 cup chopped red onions

1 tablespoon minced garlic

2 1/2 cups pork or beef broth

1/4 cup plus 2 tablespoons creamy peanut butter

2 to 3 tablespoons ground glutinous (malagk it) rice, toasted

2 tablespoons fish sauce

1 tablespoon sugar


4 pieces string beans (sitaw), sliced into 2-inch pieces and blanched

1 (250-gram) piece banana heart, outer co vering remo ved, quartered, and blanched until tender

2 pieces eggplant, sliced into 2-inch pieces and blanched

1 small bundle bok cho y, blanched

oil f or deep-frying

600 grams store-bought rotisserie pork belly or 2 pack s frozen ready-to- cook lechon k awali

bagoong, to serve

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1 Mak e the k are-k are sauce: Heat oil in a medium saucepan until very hot. A dd annatto seeds and turn off fire. Stir until oil becomes

red. Strain seeds and pour oil back to the pan. A dd onions and sauté o ver medium heat until translucent. A dd garlic and sauté until

fragrant.

2 A dd broth and bring to a boil, then reduce to a simmer. Whisk in peanut butter until sauce becomes smooth. A dd ground malagk it

rice and whisk until thick . Season with fish sauce, sugar, salt, and pepper. Mix well and cook f or another 5 minutes. A dd the

blanched vegetables and mix well.

3 Heat oil in a large w ok . Deep-fry pork belly until crisp. Drain on paper to wels.

4 Place k are-k are sauce and vegetables on a serving platter. A rrange lechon k awali on top. Serve with bagoong.

Pork Binagoongan sa Gata

By: Sharlene Tan

The cook ing time of this dish is dependent on the size of the pork cubes²cut them smaller if y ou¶re pressed f or minutes. If y ou¶re not

into creamy stews, sk ip the coconut cream.

Serv es 4 1 k ilo pork belly (liempo), cubed

2 tablespoons corn oil

6 clo ves garlic, chopped

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1 white onion, minced

5 small tomatoes, chopped

1/2 cup shrimp paste (bagoong)

3 tablespoons vinegar

1 1/2 teaspoons sugar

salt and black

pepper to

taste3 eggplants, sliced diagonally

1/2 cup coconut cream

1 Place cubed liempo in a stock pot. Co ver with water and let boil f or at least 15 minutes. Prepare the rest of the ingredients while

meat is cook ing.

2 Pour corn oil into a hot pan. Sauté garlic and onions until softened. A dd tomatoes and cook until softened too. Stir-fry bagoong

until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork . Simmer until pork softens, then

add vinegar and sugar and season with salt and pepper to taste. A dd more pork broth if necessary.

3 When pork is f ork -tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thick ens and

eggplants are soft, about 10 minutes. Serve with steamed rice

Beef Steak Tagalog

By: A ileen A nastacio

This family classic is best enjo yed o ver hot, just-cook ed rice! Yum!

Serv es 4 to 6 Prep Time 15 minutes Cook ing Time15 minutes 1/4 cup calamansi juice

1/3 cup so y sauce

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1/4 teaspoon freshly crack ed black pepper

1/2 k ilo tenderloin beef, thinly sliced

corn oil, f or frying

1 potato, cut into strips

1/4 cup butter, f or searing

2 largeo

nio

ns, sliced int

orings

1/4 cup water

1 In a bo wl, mix together calamansi juice, so y sauce, and black pepper.

2 A dd the tenderloin beef slices and marinate f or 15 to 20 minutes.

3 In a sauté pan, heat oil. Fry the potatoes until golden. Drain on a paper to wel; set aside.

4 In another pan, melt 2 tablespoons butter; sear the beef slices on high heat in batches. (Drain marinade and reserve f or later). A dd

butter as needed.

5 Once beef is cook ed, add onion rings and cook until translucent.

6 A dd the marinade and water, and allo w to simmer f or 2 to 3 minutes.

7 Bef ore remo ving from heat, add the fried potato strips and mix in with the beef mixture f or 1 minute. Serve immediately.

Palitaw

By: Gene Gonzalez

8/6/2019 Tita Pilar


This merienda is named so because the flat discs of glutinous rice are dropped into boiling water and cook ed until they float (litaw in

Filipino) to the surface. The sesame seeds must be toasted until aromatic and golden bro wn bef ore pounding f or more flav or.

Serv es 6 Prep Time 25 minutes Cook ing Time 15 minutes 2 cups glutinous rice

3/4 cup water

1/8 cup glutinous rice flour f or dusting

2 cups grated coconut

2 tablespoons sesame seeds

1/3 cup granulated sugar

1 Combine glutinous rice flour and water in a bo wl. Keep mixing until mixture turns into a dough. Dust hands and fingers with

glutinous rice flour to prevent dough from stick ing to hands while shaping it.

2 Tak e 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.

3 In a saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling water, tak ing extra care that they do not stick

to each other in the pot.

4 When a palitaw floats to the surface, remo ve using a sk immer and transfer to a plate or tray. Cool slightly.

5 Dredge both sides of each palitaw in grated coconut then arrange on a bak ing sheet. Toast sesame seeds, then pound slightly in a

mortar and pestle.

6 Combine toasted seeds with granulated sugar in a bo wl and sprink le o ver palitaw.

Mother¶s Day French Toast

By: Myra Santiago

8/6/2019 Tita Pilar


Mak e this one f or break fast to impress someone special (y our mom!). Just remember to be patient when slo w-cook ing the egg.

Serv es 1 Prep Time 1 minute Total Cook ing Time 6 minutes 2 tablespoons butter

2 thick bread slices, with holes cut in the center

1/2 cup fresh milk

2 eggs

1 Place a small juice glass in the center of a slice of bread and cut around it, creating a hole in the middle. Dip the bread slices in a

bo wl of milk , allo wing it to moisten most of the slice without getting it soggy. Handle carefully to prevent the bread from break ing

apart.

2 Heat to medium a nonstick sk illet and gently melt 1 tablespoon of butter. Place a slice of bread in the pan and fry until golden

bro wn. Turn the slice o ver and crack an egg into the empty center. Bring the heat do wn to lo w and allo w the egg to cook slo wly until

the whites have set.

3 Serve quick ly with a side of crispy bacon strips or slices of ham and cheese.

Garlic and Cheese Toast

By: Mia Yan

8/6/2019 Tita Pilar


Hungry at midnight? Snack in a snap with these tasty toasties!

Serv es 3 1 cup grated Cheddar cheese

2 teaspoons garlic po wder

butter

6 bread slices

1 In a bo wl, combine cheese with garlic po wder.

2 Spread butter on one side of bread slices. Place 3 slices, buttered side do wn, on a plate or tray. Top with cheese-garlic mixture.

Top with bread slices, buttered side up.

3 Cook sandwiches in a sk illet o ver medium-lo w heat until cheese is melted and bread is golden; about 5 minutes on each side.

Grilled Cheese Sandwich

By: Tata Mapa

8/6/2019 Tita Pilar


Look ing f or some quality alone time? Putter around in the k itchen when every one's asleep and mak e y ourself a comf orting

sandwich. Simple and satisfying, this classic w ork s with any cheese that¶s sitting in y our ref. A fter the last bite, give y our stomach

time to rest and y ou can count on untroubled slumber, not to mention sweet dreams. 3 slices of bread, softened

butter, 2 slices of cheese (use the same k ind or layer different flav ors lik e a sharp cheddar and mozarella)

1 Spread butter on both sides of each slice of bread. Place in a warm sk illet and leave there until the bread gets slightly crisp. Tak e

out of the sk illet.

2 On a plate or chopping board, place a slice of cheese on top of one slice of bread with the semi-toasted side facedo wn. Top with

another slice of bread, then another slice of cheese. Co ver with another slice of semi-toasted bread, facing up.

3 Return the sandwich to the sk illet and this time, warm the sandwich and press it do wn gently with a turner until the cheese melts

and the bread turns golden bro wn. Turn the sandwich o ver to toast the other side.

4 Eat while warm with a side of chips and some fresh tomato slices.

Mango Salsa

By: Gino Gonzalez of C A CS

8/6/2019 Tita Pilar


A dd some fruity flav or to y our usual chick en meals!

2 pieces ripe mango, cut into tiny cubes

tomato, cut into tiny cubes

2 tablespoons cilantro, chopped

2 teaspoons lemon juice

1 onion, finely chopped

a pinch of cayenne pepper

Toss together all the ingredients. A dd salt and pepper to taste.

Phot ography by David Hanson | Demonstrati on by Gino G onzalez of CACS

Spicy Mushrooms


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When y ou're in the mood to eat some chick en, match it with spic y mushrooms. These tw o go well together. 2 tablespoons minced onion

2 tablespoons minced garlic

2 tablespoons chopped celery

6 tablespoons olive oil

1 tablespoon butter

1 1/2 cups button mushrooms

1 teaspoon paprik a picante (available at delis and at Café Ysabel)

1/2 teaspoon cayenne pepper.

2 tablespoons white wine

salt and pepper

1 Sauté onion, garlic, and celery in olive oil and butter.

2 A dd button mushrooms, paprik a picante (available at delis and at Café Ysabel), and cayenne pepper.

3 A dd 2 tablespoons white wine and let the wine evaporate. Season with salt and pepper.

Stir-fried Morning Glory with ChicharonBy: Sharlene Tan

8/6/2019 Tita Pilar


Very inexpensive and easy to cook , morning glory (commonly referred to as k angkong) is an ideal ingredient f or a quick -cook dish.

Remember not to o vercook the veggies so that they remain crisp. The chicharon pieces add a pleasing crunch to the dish.

Serv es 3 Total Cook ing Time 15 minutes 300 grams morning glory (k angkong), stems and leaves separated

5 teaspoons oil

2 teaspoons bottled minced garlic

2 tablespoons shrimp paste (bagoong)

4 teaspoons vinegar

2 teaspoons water

2 pieces pork crack ling (chicharon), chopped coarsely

1 Sauté minced garlic in oil until fragrant then stir-fry bagoong.

2 A dd k angkong stems and cook until bright green in color. A dd k angkong leaves and cook until wilted.

3 Immediately pour vinegar and water into the pan. When mixture boils, transfer to a plate and top with chicharon pieces.

Phot ography by David Hanson | F ood St yling by S harlene Tan

Burong ManggaBy: Jack ie A ng Po

8/6/2019 Tita Pilar


Delicious to eat on its o wn or as a side dish, these mangoes are a satisfying mix of tart and sweet. Try this decades-old family recipe

from Chef Jack ie A ng Po. 3 pieces green mangoes

4 cups water

For the syrup

2 cups water

1 cup sugar

2 teaspoons salt

1 Peel and cut the flesh of the green mangoes.

2 Slice the cheek s into strips; discard seeds. Boil 4 cups of water then let cool completely.

3 Soak sliced mangoes in the cooled water o vernight.

4 Mak e the syrup: Fill a pan with water. Pour in sugar and salt. Boil and let cool completely.

5 Drain the soak ed mangoes slices. Place in an airtight container.

6 Pour syrup o ver the mangoes. Co ver.

7 Refrigerate f or tw o to three days bef ore indulging. Enjo y!

Ripeness tip: Fruit pick The best mangoes to use f or this pro ject are those that are fresh and fully mature but still unripe.

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Buttered Corn, Carrots, and Peas


This is a classic side dish f or rotisserie chick en. A side from the fact that it tastes good, it also brings color to y our meal. 1/2 teaspoon garlic

6 tablespoons butter

1 1/2 cups whole k ernel corn

1 carrot, cubed 1/2-inch and

1/2 cup green peas

1 Sauté teaspoon garlic in butter.

2 A dd corn and cook . A dd the carrots and green peas, and sauté. Season with salt and pepper.

Talong So y Stir Fry

By: Jun Jun de Guzman

8/6/2019 Tita Pilar


Best with: Fried fish, marinated meats lik e tapa, tocino, and longganisa. 4 to 5 eggplants

2 tablespoons so y sauce

2 teaspoons sugar

2 sliced bird¶s eye chilis

black pepper

1 Slice 4 to 5 eggplants vertically into 2 then cut into 3-inch pieces.

2 Pan-fry eggplant pieces until light bro wn, then turn to cook other side. Drain on paper to wels.

3 In a bo wl, mix 2 tablespoons so y sauce, 2 teaspoons sugar, and 2 sliced bird¶s eye chilis; season with black pepper.

4 Toss with eggplants.

Fiv e-Spice Fried Crispy Sq uid

By: A ileen A nastacio

8/6/2019 Tita Pilar


Great as an appetizer or as a main dish. Y ou choose!

Serv es 4 Prep Time 20 minutes Cook ing Time 5 minutes 600 grams squid, cleaned

4 cups corn oil, f or frying

1/2 cup all-purpose flour

2 teaspoons five-spice po wder (substitute option: all spice po wder)

1 teaspoon salt

1 teaspoon white pepper

1/2 teaspoon chili po wder

lemon, sliced into wedges

so y sauce with fresh red chili, f or dipping

1 Using a sharp k nife, cut each squid hood lengthwise. With inside surface facing up, score surface diagonally. Cut into 1- to 2-inch

squares and pat dry with paper to wels.

2 Heat the oil in a large w ok o ver medium heat until it reaches 375ºF.

3 In a bo wl, combine the flour, Chinese five-spice po wder, salt, pepper, and chili. A dd the squid and toss gently to coat.

4 Remo ve half of the squid from the flour mixture and shak e to remo ve excess flour; fry. Turning with a slotted metal spoon, cook

f or 2 minutes or until the squid turns golden and curl.

5 Transfer the squid to a large plate lined with paper to wels. Reheat the oil in the w ok to 375ºF. Repeat procedure with the

remaining squid.

6 Serve immediately with lemon wedges and chili so y sauce.

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No oil thermometer? Drop a cube of bread into the oil. If it turns light golden in 10 seconds, y ou¶re good to go.

Classic Buko Pandan

By: Mac y A lcaraz

This is the perfect dessert f or any occasion. It's healthy, yummy, and so easy to prepare. 1 box unflav ored, green-colored gelatin


1/2 teaspoon pandan flav oring

1/2 cup shredded coconut

1 pack all-purpose cream

1/4 cup condensed milk

1 Prepare the unflav ored, green-colored gelatin according to pack age directions, but add sugar and pandan flav oring.

2 Transfer to a square glass dish and let it set.

3 When gulaman sets, cut into cubes. Then, combine with shredded coconut, all-purpose cream and condensed milk . Chill.

Classic Buko PandanBy: Mac y A lcaraz

8/6/2019 Tita Pilar


This is the perfect dessert f or any occasion. It's healthy, yummy, and so easy to prepare. 1 box unflav ored, green-colored gelatin


1/2 teaspoon pandan flav oring

1/2 cup shredded coconut

1 pack all-purpose cream


1 Prepare the unflav ored, green-colored gelatin according to pack age directions, but add sugar and pandan flav oring.

2 Transfer to a square glass dish and let it set.

3 When gulaman sets, cut into cubes. Then, combine with shredded coconut, all-purpose cream and condensed milk . Chill.

Chocolate-co v ered Polv oron

By: Jasmin Magallanes

8/6/2019 Tita Pilar


Mak e this fav orite local delicac y more decadent with just one extra step²dip it in chocolate! 1 cup sifted all-purpose flour

1/2 cup full-cream po wdered milk

1/2 cup white sugar

1/2 cup butter, softened

250 grams milk , white, or dark chocolate, chopped

polv oron molder

1 In a pan, toast flour until light bro wn, stirring constantly so the flour bro wns evenly. Transfer the toasted flour to a medium-sized

mixing bo wl.

2 A dd the po wdered milk and sugar, and blend well. A dd the softened butter and mix well.

3 Shape po wdered mixture using a polv oron molder. Place f ormed pieces in a tray. Chill f or 20 minutes or until firm.

4 When almost ready, melt chocolate o ver a hot water bath or in the micro wave f or about 20 seconds.

5 Using a f ork , carefully plunge polv oron pieces in melted chocolate and co ver completely.

6 Carefully lift coated polv oron and slide onto a bak ing sheet lined with wax paper or f oil. Chill briefly to set.

7 Once set, wrap in Japanese paper or colored cellophane. Mak es about 2 dozen.

Double dipping tip Here¶s another yummy option: Dip the polv oron in tw o k inds of chocolate. Dip just half of the polv oron in the

chocolate (of y our choice), allo w to set, and then do the same with the other half using a different k ind of chocolate.

Petite Chocolate Fondue

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By: Melissa Sison of Butter Diner

Here¶s a quick but impressive dessert y ou can whip up in minutes. A side from fruits, y ou can assemble a variety of other dippers lik e

marshmallo ws, cubed butter cak e, bro wnies, small cook ies or wafer stick s.

Serv es 4 Prep Time 3 minutes Cook ing Time 5 minutes 100 grams chocolate bar, chopped

2 tablespoons cream

2 tablespoons milk

fresh fruits in season, washed, peeled, and sliced

1 Put the chopped chocolate, cream, and milk in a saucepan o ver lo w heat. Stir until smooth and all the chocolate is melted. Transfer

to a serving bo wl. Serve with fresh fruits as dippers.

Chocolate y tip If y ou want a thick er chocolate f ondue, add more cream, and if y ou want a f ondue with some added crunch, use a

chocolate bar with nuts or toffee bits. A nd to mak e a ³f or adults only´ version, stir in some liqueur lik e amaretto, Baileys, or Kahlua.

Fruity FloatBy: Elaine P. Lim and Liezl Yap

8/6/2019 Tita Pilar


Put a new spin on this old-timer²use soda crack ers instead of graham crack ers f or that sweet-and-salty touch.

Serv es 4

1 (250-ml) pack Nestlé all-purpose cream


3/4 to 1 cup soda crack ers, crushed

2 1/4 cups fruit cock tail, drained

1 In a bo wl, mix together cream with condensed milk . Prepare soda crack ers and fruit cock tail, drained.

2 Layer the crushed crack ers, fruit cock tail, and cream-condensed milk mixture in bo wls; repeat until y ou reach the rim, ending

with the crushed crack ers. Garnish with drained fruit cock tail, if desired. Chill bef ore serving.

Tiramisu Aff ogato

By: A ngel's Kitchen Restaurant

8/6/2019 Tita Pilar


Get y our caffeine and dessert fix in one go. Creamy, cold, and super easy to mak e, there¶s no better way to cap a special meal.

Serv es 1 to 2

For the chocolate syrup

100 grams dark chocolate

1 (250 ml) pack all-purpose cream

1 tablespoon cocoa po wder

2 tablespoons instant coffee po wder

2 large scoops vanilla ice cream

2 to 3 tablespoons chocolate syrup f or drizzling (recipe abo ve)

Java Rice

By: Sam de Leoz

Learn to prepare this familiar and flav orful rice dish. Serv es 6 to 8 Prep Time 10 minutes Cook ing Time 15 minutes

3 tablespoons annatto oil

1 small red onion, brunoise

1 large red bell pepper, roasted, peeled, seeded, brunoise

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5 clo ves garlic, brunoise

1/2 teaspoon yello w McCormick curry po wder

1 heaping teaspoon McCormick chili po wder

8 pieces Monterey Luc ban longganisa, crumbled or use 450 grams ground pork

1 large green bell pepper, seeded, brunoise

4cups day-

old

cook ed Dinurad

orice

1 teaspoon shrimp po wder

salt and freshly ground black pepper to taste

1/2 cup frozen green peas

For the garnish

1 stalk leek s, cut into fine strips

1 Heat annatto oil in a non-stick w ok o ver medium-high heat. Stir-fry the onions until mushy. Then add the roasted red bell peppers

and continue to stir-fry.

2 A dd the garlic and cook until aromatic. Sprink le the curry po wder, then the chili po wder. Stir-fry.

3 A dd the longganisa and cook through until a bit crispy. A dd the chopped green bell peppers and mix well.

4 Immediately stir in the rice and mix well with all the ingredients until unif orm in color. Sprink le in shrimp po wder and turn heat

to high. Mix well and adjust seasoning with salt and pepper. Toss in the peas.

5 Transfer to a bo wl and garnish with the leek s on top.

Ho w to brunoise Brunoise is a tw o-part style of preparing ingredients. Step one: Cut the item into thin strips. Step tw o: Tak e the

fine strips and further dice them into super-tiny cubes.

Macaroni and Cheese with HamBy: Mia Yan

8/6/2019 Tita Pilar


Here, the popular bef ore-bedtime snack gets its cheesiest and speediest upgrade! Y ou can mak e these ahead and freeze in individual

servings; just thaw and bak e when ready to eat.

Serv es 8 Prep Time 20 minutes Cook ing Time 30 minutes

500 grams elbo w or penne pasta

1/4 cup butter

1 small onion, chopped

1/4 cup all-purpose flour

4 cups milk

1 cup cheddar cheese, shredded

1 cup quick melt cheese, shredded

8 slices cook ed ham, diced

1 Preheat o ven to 375ºF.

2 Cook 500 grams elbo w or penne pasta according to pack age directions; drain and set aside.

3 In a pan, meltbutter o ver medium heat. A dd onion and cook until translucent. Whisk in flour. Gradually whisk in 4 cups milk until

smooth. Cook , stirring continuously, until mixture is thick and bubbly, about 6 to 8 minutes.

4 Stir in cheddar cheese and quick melt cheese. Season with salt and pepper. Toss pasta with cheese mixture; f old in cook ed ham.

5 Transfer to ramek ins. Top with cheddar and quick -melt cheeses. Bak e until golden, about 30 minutes.

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Chicken Macaroni Soup

By: Cecille Achacoso

Y ou may use any k ind of pasta f or this hearty soup, even lefto ver noodles. When cook ing soup, use lots of garlic and onion!

Serv es 5 to 6 Prep Time 20 minutes Cook Time 20 to 25 minutes 2 cups deboned chick en lefto vers

1/2 cup red and green pimientos

1/2 cup celery

1 cup cabbage

1/2 cup carrots

3 tablespoons cook ing oil

1/4 cup minced garlic

1/2 cup chopped onions

8 cups chick en stock

1 cup uncook ed macaroni pasta

1/4 cup Parmesan cheese

1 cup fresh milk


1 Flak e or cube chick en lefto vers. Dice peppers and celery. Cut cabbage into shreds and carrots into ribbon lik e strips. Set aside.

2 Heat oil in a medium pot, and sauté garlic and onions. A dd the cubed chick en and stir. Pour in chick en stock and bring to a boil.

A dd the pasta and stir so macaronis don¶t stick together. A llo w to boil f or about 5 minutes more or until pasta is half-cook ed. A dd

carrots, cabbage, celery, and pimientos, in that order. When pasta is al dente (firm to the bite), thro w in Parmesan cheese and milk .

Season with salt and pepper.

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3 Transfer to a soup bo wl and serve with croutons or crack ers. Serve hot. Mix well. Season with salt and pepper, if desired.

Macaroni-cook ing tip: The macaroni will continue cook ing in the soup even after the heat has been turned off. If left sitting in

stock , pasta continues to absorb the liquid as it cools. When this happens, simply add stock again when reheating. Be sure to bring

additio

nal liquid to

a bo

il first bef o

re thro wing in pasta and vegetables, t

oav

oid s

oggy ma

car

oni.

Miswa Soup with Patola and other Toppings

By: Divine Enya Mesina

Miswa is an often under-appreciated soup that is delicious, filling, and nutritious. It can feed a big cro wd without mak ing a dent on

the family¶s tight budget.

Serv es 6 to 8 Prep Time 10 minutes Cook ing Time 12 to 15 minutes For the toppings

2 tablespoons oil

1 whole bulb garlic, peeled and minced

1 cup shiitak e mushrooms, sliced thinly

1 cup basil leaves

1 bunch green onion

cook ed mini-meatballs (optional)

1 tablespoon minced garlic

1 medium onion, chopped

1 tablespoon hibi (dried shrimp)

5 to 6 cups water

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1 piece shrimp bouillon cube

100 grams miswa (or Chinese somen, cook ed according to pack age directions)

1 large patola, peeled and sliced in half circles

1 tablespoon fish sauce (patis)

1 Prepare the to

ppings: Heato

il, add minced garli

c. C

ook until g

olden br

o wn. Ta

k e garli

c o

uto

f the pan. Set aside. In the same pan,add mushrooms and sauté in the remaining oil f or about 3 to 5 minutes. Set aside. Pinch off y oung basil leaves from the stems. Set

aside. Chop green onions. Set aside.

2 In a large pot, sauté garlic and onion in oil f or a few minutes. A dd hibi and stir. Pour water and add shrimp bouillon cube. Bring to

a boil.

3 A dd miswa noodles, stir, and cook f or 4 minutes. A dd patola. Season with patis and cook f or a couple minutes more. Serve soup

with toppings.

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