Chocolate Mint Milkshake Ingredients : 4 scoops vanilla ice cream 1/4 cup milk 1/4 cup chocolate syrup

1 drop peppermint extract Directions: 1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. 2. Blend until smooth. 3. Pour into glasses and serve. Chocolate-Peanut Butter Shake Ingredients: 1 pint low-fat sugar-free chocolate ice cream 1/2 cup skim milk 1/4 cup creamy peanut butter 1/4 teaspoon vanilla Directions: 1. Combine all ingredients in blender. Cover and blend until smooth. 2. Pour into 2 small glasses. 3. Serve immediately. Buttermilk Shake Ingredients: 1 1/2 cups frozen strawberries 2 1/2 cups low-fat buttermilk (I use cultured buttermilk with 2% fat) 1/2 teaspoon vanilla extract 2 tablespoons caster sugar (superfine sugar) Directions: 1. Put all ingredients in a blender & process until smooth. 2. Pour into 2 tall glasses and enjoy! Banana Milkshake Ingredients: 2 cups milk

1 banana , cut in half 1/4 cup sugar 4 ice cubes Directions: 1. Pour everything in the blender. 2. Mix in blender for 30 seconds. 3. Pour in your cup. Strawberry Milkshake Supreme Ingredients: 1/4 cup milk 7 strawberries, hulled and sliced 1/4 cup vanilla ice cream 1/4 cup white sugar Directions: 1. In the container of a blender, combine the milk, strawberries, ice cream and sugar. 2. Blend until smooth, about 10 seconds. 3. Pour into a glass and drink with a fat straw. Desserts: Original Leche Flan Recipe Ingredients Custard:

12 egg yolks 1 can condensed milk 1 pint Vit D milk 1 tablespoon vanilla (lemon essence or peppermit can be substituted) Directions

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan halffilled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm. Caramel

1 cup sugar 1 cup water Directions

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Ube Halaya Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired) 1 can condensed milk 2 cups coconut milk butter Directions

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve. Mango Chocolate Cream Cups Ingredients
o o o o o o o

300 g bittersweet chocolate melted 6 med ripe mangoes peeled 2 tbsps lime juice 1 170 g-can Nestle Cream 1 tbsps unflavored gelatin dissolved in 1/4 cup gold water mint leaves for garnish Directions

Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator. Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired. Almond Gelatin with Fruit Cocktail and Lychees Ingredients: 1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor 1 can (17 ounces) fruit cocktail, refrigerate before using 1 can (10 ounces) lychees, refrigerate before using Preparation: Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together. No Bake Sago Cake with Langka

Ingredients:

2 cups sago (tapioca balls) 1 tablespoon clarified butter 3 cups water 2 cups coconut milk 1-1/2 to 2 cups granulated sugar (to taste) 4 cups milk 1/2 cup roasted cashews, coarsely chopped 1/4 cup golden raisins 1 teaspoon cardamon powder 8-10 clove ripe langka (jack fruit), if canned, drain excess liquid In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking. Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.

Cooking Method:

Chicken Afritada Recipe

Ingredients:
1 5 1 1 1 1 2 1 2 3 kilo chicken, cut into pieces pieces potatoes, peeled and halved red onion, diced head garlic, minced green bell pepper, sliced into strips red bell pepper, sliced into strips cups pork or chicken stock (broth) cup tomato sauce tablespoons of patis (fish sauce) tablespoons of cooking oil

Directions:
until In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this chicken recipe hot with steamed rice.

Sinigang na Baboy Ingredients:

 Directions:

3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. In a pot, saut garlic and onion then add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes. Serve piping hot.