Lengua Mechada

1 ox tongue
1 small can tomato sauce
6 strips ham with fat or bacon
1 pinch of mustard
1/2 cup white wine
1 clove of garlic
5 tbsps. butter or lard
small can mushrooms
salt and pepper to taste

Procedure:

Scald the tongue and remove the outer skin. Wash with cold water. Insert the strips of ham lengthwise. Put butter or lard in frying pan and brown the tongue. Add the garlic, and fry until brown. Add the salt, pepper and mustard. Transfer the mixture into a kettle. Add the wine, cover and Simmer until the tongue is tender. If necessary add water from time to time. When soft remove from kettle, slice tongue into rounds. Return tongue in the frying pan and add tomato sauce, butter and mushrooms. Simmer and when blended remove from fire. Serve hot.

Pastillas de Leche

1 gallon fresh carabao milk
1-1/2 cups sugar
rind of 2 lemons

Procedure:

Place milk in copper vat or pan over low charcoal heat. Stir until the milk has evaporated to one fourth its original quantity. Add sugar and rind and cook over low heat, stirring constantly, until the mixture forms a soft ball. Pour the paste on a sugared board, cut into 2″ x 1/4″ pieces, roll in fringed white tissue paper.

Mango Jam

Scrape the pulp from ripe mangoes and mash. Use stainless knife nd utensils to prevent discoloring. Measure, and to every cup of the pulp add 1/2 cup white sugar. In case of sour mangoes, increase sugar to 2/3 cip. Stir while cooking until it thickens. Pour while hot in jars. Sterilize quart jars for 30 minutes, pint jars for 25 minutes.

Leche Flan

8 egg yolks
1 cup sugar
2 cups fresh milk
1 lemon ring or vanilla for flavoring

Procedure:

Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with sugar, milk and flavoring. Pour into mold lined with caramilized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold.

Bawang Guisado

2 cloves garlic, minced
1/4 cup sliced onions
1/2 cup sliced tomatoes
30 bawang stems, cut crosswise(finely)
3 pieces tokua, cubed,fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsps. shortening
salt to taste
2 cups shrimp juice

Procedure:

Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stirring constantly until it boils. Add bawang stems nd fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salte to taste.

Bukayo

6 cups grated coconut, chopped fine
3 cups sugar
12 tablespoons glucose

Procedure:

Mix coconut, sugar, and glucose. Cook in a copper vat, stirring constantly to avoid burning until it reaches a temperature of 95 C; or when it no longer sticks to t he finger when touched. Place on a greased board. Roll into sheet 12 cm. long, and 4 cm. thick. Set aside to cool. Cut with a very sharp knife crosswise to produce bars of about 12 cm. long, 4 cm. wide, and 1-1/2 cm. thick. Wrap each bar in a piece of wax paper and keep in well covered boxes.

Bibingka Especial

1 cup thick galapong
1/2 cup white sugar
2 teaspoons baking powder
2 tablespoons melted butter
4 tbsps. sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tbsps. grated cheese

To make Galapong:

Soak rice in equal amount of water overnight. Grind and let stand until the next day. Add sugar to the galapong. Add baking powder, melted butter and the well beaten eggs and coconut milk. Mix well. Pour a thin layer of this batter into hot (native clay) baking pan or molds lined with banana leaf which has been passed over an open flame. COver each baking dish with a galvanized iron sheet with live embers on it. When almost cooked sprinkle grated cheese and sugar on top of each and cover again. Continue baking until brown; brush top with melted butter and serve hot with grated coconut.

Binagis

2 cups pork
3/4 cup liver
1-1/2 cups heart
3/4 cup kidney
vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper
cut into strips
salt

Procedure:

Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with the liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Mango Paste or “Pastillas de Manga”

Scrape of the pulp from mangoes using stainless knife or silver spoon to avoid discolaration. Measure the pulp. To every cup of the pulp add 1/2 cup sugar. Boil until very thick, or until its forms a ball when dropped in a suacer of water. Transfer the mixture to a clean board sprinkled with refined white sugar, rill to 1 centimeter thick and let cool. When cool, cut to desired pieces. Roll in sugar and wrap in oil paper.

Brain Omelet

2 pork brains (4 halves)
1/2 finely-minced onion, small.
s alt and pepper to taste
2 well beaten eggs
oil for frying

Procedure:

Clean brains, removing membrance. Steam brains in very little water until cooked. Season to taste. Cut into cubes and add onion. Add a little salt to beaten eggs. Heat enough oil in a frying pan, about 1 tablespoon and pour the eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Serve hot.

Chicken Sinigang

1 (about 1-1/2 lb.) chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
patis to taste

Procedure:

Put chicken, cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender. Remove tamarind from mixture, mash and express juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is ender and vegetables are just crisp-tender.Correct seasoning by adding patis to taste. Serve hot.

Callos con Garbanzos

1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de Bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste

Procedure:

Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise. Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add imientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.

Banana Blossom Paella Style

1 cup banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard

Procedure:

Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.

Bringe

1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic, minced
4 cups coconut milk
1 tablespoon lard
salt and pepper to taste
1 cup shrimps
1/2 cup ham, chopped
1/2 onion, sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice

Procedure:

Fry the garlic, add the onions, shrimps, pork,ham,chicken, curyy powder, and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burining. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender.

Banana Blossom Guinataan

2 banana blossoms
1 cup pure coconut milk
1 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon cooking oil
salt to taste

Procedure:

Remove the though covering of the blossoms. Slice thin crosswise. Add 2 tablespoons soase salt and squeeze off bitter juice. Rinse water and squeeze dry. Set aside. Heat oil in skillet and saute garlic until light brown. Add onion and then the tomatoes. Cook about 3 minutes. Add banana blossoms and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper to taste and stir. Continue cooking until banana blossom is tender. Add pure coconut cream and turn off heat.

Bibingka Pinipig

3 cups pinipig
1-1/2 cups brown sugar
3/4 cup rich coconut milk
2 cups diluted coconut milk
from 2 grated mature coconut nuts
1 tsp. salt
1/4 tsp. powdered anis

Procedure:

Boil diluted milk, pinipig and salt in carajay. Lower the heat and add 1 cup sugar. Line a pan with banana leaf and transfer the mixture into it. Pour the rich coconut milk on top of pinipig mixture. Sprinkle the rest of the rest of the sugar and powered anis on coconut milk. Cover and bake until brown. Or brown under oven broiler.

Bulanglang-2

1 kilo pork with bones, cut into serving pieces
10 ripe guavas, peeled, quartered
2 hot peppers
1 bunch pepper (labuyo) leaves
rice washing
patis to taste

Procedure:

Boil guavas in rice washing until tender. Remove seeds and mash with the back of the spoon. Return to boiling liquid and add meat. Cover and immer until meat is tender. Add hot peppers and leaves 3 minutes before removing from fire. Season to taste with patis. Serve with Bagoong Guisado.

Bulanglang-3

Follow preceding recipe substituting bañgus (milk fish) for meat.

1 bangus (about 1 lb.) broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
1/2 cup 2-inch slices sitao
1/2 cup malungay or sitai tops
1/2 cup sliced onion
1/2 cup sliced tomatoes
1 cup rice washing
bagoong to taste

Procedure:

Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan. Bring to a boil. Add fish and malungay sitao tops. Cover and simmer just until vegetables are crisp-tender.

Burong Isda

(Fermented Rice with Fish)

1 mudfish (medium-sized)
1 tbsp. angkak
1 cup rice
2 cups water
salt

Procedure:

Clean the fish and slice into pieces. Salt all the slices and allow to stand six hours or overnight. Add the water to the rice and cook. Remove the rice from the pot or pan and allow to cool. Pound the angkak fine and mix with rice. Mix the fish and rice and place in a clan glass jar with a cover. Leat stand for 3 to 5 days or until mixture smells sour. To cook: Saute chopped garlic, onion and tomatoes in two tablespoons lard. Add buro and vinegar to taste and saute well. If the mixture is rather thick, add a little water. Serve hot or cold.

Burong Mostaza With Egg

1/2 cup sliced Burong Mostaza
3 eggs
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 tablespoons cooking oil
3 cloves garlic, crushed
salt and pepper

Procedure:

Saute in oil the garlic until light brown. Add onion and whenit has turned transparent, add tomatoes and cook about 2 minutes. Add burong mostaza and beaten eggs and salt and pepper to taste. As soon as eggs are set, remove from heat and serve.

Cabbage and Celery

1 small bunch celery (cut into pieces about 1/2 cup)
1/2 small cabbage (sliced thin about 4 cups)
1/2 cup shelled shrimps
1 cup ground pork
3 cloves garlic, minced
1/2 cup sliced onion
1 cup sliced shrimp juice
1/2 cup sliced tomatoes
1 tbsps. shortening
salt to taste

Procedure:

Saute the garlic, onions, tomatoes, pork and shrimps, in shortening. Add salte to taste. Add the shrimp juice, and stirring constantly, bring to a boil. Cover and cook for a few minutes then add the celery and the cabbage. Cook till vegetables are crisp-tender.

Cabbage Guisado

1 small cabbage, sliced fine
3 cloves garlic, chopped
1/2 cup sliced onion
1/2 cup sliced tomatoes
1/2 cup pork, sliced
1/2 cup shelled shrimps
1 cup shrimp juice
2 tsbps. shortening
salt to taste

Procedure:

Wash cabbage well and drain. Saute in shortening the garlic, onion, pork, and tomatoes. Add shrimps juice. Stir until it boils. Add the sliced cabbage and season to taste. Cook until cabbage is crisp-tender.

Cake “Sans Rival”

8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped

filling

8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts

Procedure:

Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.

Calamares Rellemados

Remove heads, tentacles and ink bags of several medium-sized squids or calamares. Clean each
thoroughly and season the cavity with a little salt.

Stuff the cavities with the following:

1/2 cup boiled shrimps, chopped fine
1/2 cup chicken and pork meat, chopped fine
1 small onion, minced
1/2 cup soft crumbs soaked in milk
1 or 2 eggs
salt and pepper to taste

Procedure:

Mix ingredients in the order given and stuff squids cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, over with mixture of 2 cups water, 2 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquuid reduced to alomost half. Remove stuffed squids and serve with sauce strained over them.

Caldereta

1 kilo goat’s meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
slices of hard-cooked eggs
meat stock or water
6 tomates sliced
paprika, salt and pepper to taste
liver mixture
1cup sweet peas
1/2 cup chopped ham

Procedure:

Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When party cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to chicken the gravy. And pimientos, peas and ham. Serve hot and garnish to with slices hard-cooked eggs and chopped ham.

Callos con Garbanzos

1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de Bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste

Procedure:

Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise. Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add imientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.

Cardillo

1 pound fish
2 tablespoons lard
1/2 cup water
salt to taste
1 vlove garlic, crushed
1/4 cup sliced onion
1/2 cup sliced tomatoes
2 eggs

Procedure:

Clean the fish, cut into serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatotoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add well beaten eggs. Serve hot.

Chicken Curry

1 spring chicken
1/2 teaspoon curry powder
1/2 cup pure coconut milk
1 tablespoons fat
2-1/2 cups diluted coconut milk
1 onion
salt and pepper

Procedure:

Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thicking if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.

Cauliflower

Cauliflower

2 cups cauliflower (separated into flowerettes)
salt and toyo to taste
1/4 cup sliced onion
1 cup, shelled shrimps
1 cup pork, sliced thinly
2 tbsps. flour
1 cup milk
2 tbsps. cooking oil
1 cup meat stock

Procedure:

Saute onions in oil, add sliced pork then the shrimps. Add salt. When cooked, set aside the pork and the shrimps. Blend flour in remaining oil. Add the meat stock and stir in the milk. When thick, add the cauliflower. Season with soy sauce. Add the cooked pork and shrimps, mix thoroughly. Simmer for 2 minutes and remove from heat at once.