Enjoy the recipes!

FILIPINO RECIPES

Pork Adobo

What you need:

• 1/2 Kg Pork cut into cubes
• 6 tbsp soy sauce
• 1 tbsp white vinegar
• 6 cloves garlic, chopped
• 4 pieces Laurel leaves
• whole black pepper
• 1/2 cup water

How to cook:

Combine Pork, Soy sauce, vinegar, Laurel leaves and water into a sauce pan and let it simmer for 15 minutes or until the liquid is reduced to 1/4.  Set aside.  Get a frying pan and sautee garlic in hot cooking oil until golden brown.  Add the pork without the liquid and sautee for about 3 minutes or until the pork is slightly fried.  Add the liquid that you set aside and sautee again for 2 minutes.  That’s it! Serves about 4 to 6 persons.

Pork Nilaga

•   ? 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces ? 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
•   ? 5-6 cups water ? 5-6 cups water
•   ? 3 cloves garlic, crushed ? 3 cloves garlic, crushed
•   ? 1 onion, quartered ? 1 onion, quartered
•   ? 2 green onions (scallions), sliced into 1? long ? 2 green onions (scallions), sliced into 1? long
•   ? 1/4 tsp. peppercorn ? 1/4 tsp. peppercorn
•   ? salt to taste ? salt to taste
•   ? 2 eddoes- also known as taro or gabi, quartered (optional) ? 2 eddoes- also known as taro or gabi, quartered (optional)
•   ? 2 potatoes, quartered ? 2 potatoes, quartered
•   ? 1 can pork and beans ? 1 can pork and beans
•   ? pechay (bok choy) or cabbage leaves

Instructions

1. 1. Place pork in a big pot and let it covered with water. Bring to a boil.
2. Lower the heat and let it simmer until pork is tender for about an hour.
3. 2. Remove all the resulting scum that will rise to the top of the pot.
4. 3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
5. 4. Add quartered eddoes (if using) and potatoes. Cook until tender.
6. 5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
7. 6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
8. 7. Remove from heat. Serve hot.

Beef Kaldereta 

Ingredients:

·    1 kilo beef, cut into chunks

·    1 big can (350g) liver spread or ground liver

·    5 onions, minced

·    5 cloves garlic, minced

·    6 tomatoes, sliced

·    1 cup tomato sauce

·    3 green peppers, diced

·    3 red peppers, diced

·    4 pieces hot chili peppers, minced

·    3/4 cup grated cheese

·    2 cups beef stock or water

·    1/4 cup cooking or olive oil

Instructions:

·    In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chili peppers.

·    Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

·    Add cheese and olives (optional) and continue to simmer until the sauce thickens.

·    Serve with plain rice

Cooking Tips:

·    Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

·    For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Laing

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Laing Cooking Instructions:

• In a casserole, sauté garlic, ginger and onions then add the pork.

• mix in the gabi leaves.

• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

• Add the coconut cream and continue to simmer until oil comes out of the cream.

• Serve hot with plain white rice.

Pork Afritada

Ingredients 
Directions

Ingredients
5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping

Fresh Buko, Nata de coco

Fruit Cocktail, Peaches

Procedure
1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.

3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries.

5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)

FRUIT SALAD

• - 2 Big cans of Del Monte fruit cocktail (or the Fiesta fruit Cocktail - much cheaper)
  
• - 3 packs of Nestle all purpose creme (you can reduce amt. it you don't want it creamy)
  
• - 1 big and 1 small cans of condensed milk
• - 2 apples or one big Fuji apple cut into cubes (peeled)
  
• - 4 shredded young coconuts (buko)
• - 1 pack raisins
• - 1/2 bar of cheese -cut in very small cubes
• - 1 bottle Nata de coco (optional)
• - You can also add grapes
  

This is actually pretty easy to make, remove syrup of the fruit cocktail and mix the rest of the ingredients. Chill and then serve.

Chantal's New York Cheesecake

INGREDIENTS (Nutrition)

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chocolate Graham Layer Bars

On a recent Sunday I got a last minute invitation to an impromptu BBQ. Because it was a nice day and I didn't want to heat up the kitchen, I decided on a quick and easy no bake bar recipe similar to a Nanaimo Bar.

For the chocolate graham crust:
1/2 cup (1 stick) butter
1 1/2 ounces of unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used walnuts)
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

Line a 9X9 glass dish with non-stick foil or regular foil that you've sprayed with non-stick cooking spray.

In a medium sauce pan, melt the butter and chocolate together over low heat.

When the chocolate and butter are completely melted, add the crumbs, nuts, sugar, water, and vanilla, and stir to coat all the crumbs. Press this mixture into the prepared pan and stick it in the fridge to cool.

For the frosting layer:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 1/2 ounces of unsweetened baking chocolate, melted.

Cream butter and sugar, add vanilla and milk and mix thoroughly. Spread the frosting evenly over the chilled crust. Melt the baking chocolate and transfer to a pastry bag or ziploc bag. Cut a tiny hole in the bottom corner of the bag and drizzle the melted chocolate over the frosting in a decorative manner.

Chill the bar until the chocolate is set. Use the foil to remove the bars from the pan, place on a cutting board and use a sharp knife or a pizza wheel to cut the cookie into 16 squares.

Keep in the refrigerator

ICE BOX CAKE

YOU WILL NEED CRUST 2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar CREAM FILLING 3 pc egg whites 1/3 cup sugar 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained 3/4 cup butter, cut into cubes and chilled
HERE'S HOW 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside. 2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs. 3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two. 4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.
Serves 8 Rich in Vitamin C- helps fight common infection.

Chocolate Peach Cake Recipe

Ingredients
Directions

Roast Chicken with Maple and Walnut Glaze, The Rainbow Room

A seasonal specialty from Chef Waldy Malouf.

• 1 3-pound chicken
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 5 shallots, sliced thin
• 3 cloves garlic, sliced thin
• 3 springs fresh thyme

Glaze:

• 1/2 cup walnut meats, chopped fine but not ground
• 1/3 cup maple syrup
• 1 tablespoon red wine vinegar

Sauce:

• 1 cup chicken stock
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 2 tablespoons red wine vinegar

Preheat oven to 400 degrees. Rub the chicken all over with 1 tablespoon of the olive oil, season it inside and out with salt and pepper, and put about one-fourth of the shallots, garlic and thyme in the cavity. Truss the chicken, put it in a roasting pan and roast for 15 minutes. Add the remaining shallots, garlic and thyme to the pan, set the chicken on top, and roast for 15 minutes more. Turn the oven down to 300 degrees and pour off any fat that has accumulated in the roasting pan.

Make the glaze: In a small bowl, combine the walnuts, maple syrup and vinegar. Spoon half the glaze over the chicken.

Add the stock to the roasting pan and return the chicken to the oven. After 20 minutes, baste with the remaining glaze and continue to roast the chicken for 25 minutes more. Turn the oven off, remove the chicken to a platter, and return it to the oven while you make the sauce.

In a small saucepan, melt the butter, whisk in the flour and cook, whisking frequently, over low heat for a minute or two, until the mixture is tinged with color. Strain the pan juices into the pan and stir the sauce over medium-low heat until it is smooth and slightly thickened. Let it simmer gently for 5 minutes, stirring frequently. Season the sauce with salt and pepper and stir in the vinegar.

Carve the chicken and serve the sauce in a sauceboat on the side.

Serves three or four.