Buko Salad Recipe

Ingredients:
 4 cups young coconut (buko), shredded
 12 ounces coconut gel (nata de coco), drained
 8 ounces pineapple chunks, drained
 7 ounces table cream
 6 ounces sugar palm fruit (kaong), drained
 2 cans fruit cocktail, drained
 1 can sweetened condensed milk

Cooking Instructions:
1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit
cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly
distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.

Egg Salad Recipe

Ingredients:
 8 (10 – minute) hard boiled eggs (11 Minutes out of refrigerator)
 ½ cup red sweet onions, diced
 3 garlic cloves, minced finely
 1 ½ tsp fresh ground black pepper
 1 cup mayonnaise
 ¼ cup fresh basil (cut into strips)

Cooking Instructions:
1. After boiling eggs, chill in ice water for 5 minutes. Peel off the shells. Blend all ingredients
together. Serve on bread or toast.

Filipino Eggplant Salad Recipe

Ingredients:
 6 – 8 slim eggplants
 3 – 6 cloves of garlic, peeled and crushed
 2 tsps of salt
 6 – 8 tsp of spicy vinegar
 1 tsp of black pepper
 Red Salted Egg (for garnish)
 Green Mango (Small sized for garnish)

Cooking Instructions:
1. Prepare eggplant
2. The best way is to grill the washed eggplants over hot coals.
3. When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big
pot for 5 minutes.
4. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
5. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
 6. Cool for half an hour.
7. Garnish with sliced Red salted Egg and Green Mango

Green Mango Salad Recipe

Ingredients:
 3 ½ cups green mango strips, peeled
 2 tbsp. calamansi juice mixed with 2 tbsp. water
 1 tbsp. corn oil
 1 tsp. minced garlic
 ½ cup minced onions
 2 tsp. patis
 2 tbsp. fried peanuts, chopped.
 2 tbsp. white sugar

Cooking Instructions:
1. Soak mango strips in calamansi juice for 5 minutes in refrigerator.
2. Drain well and put back in refrigerator.
3. In a frying pan, heat oil. Saute garlic. Add onions and cook until wilted.
4. Add patis, sugar, peanuts and siling labuyo, Mix well.
5. Saute for 3 minutes, then set aside to cool.
6. When ready for serving, combine the mangoes and sauted mixture in a bowl
7. Line a serving platter with lettuce leaves. Put mango salad on it.

Buko Pandan Salad Recipe

Ingredients:
 5 Buko not too hard, not too soft- Grated to strips
 Water approx. 10 cups
 3 small cans of Nestle Cream
 1 medium can of Condensed Milk
 2 bars of Green Gulaman
 1 3/4 Cups Sugar (more if you want it sweeter)
 1 cup Kaong (optional)

Cooking Instructions:
1. Before adding 2 bars of gulaman, check if the remaining water is equal to 8 cups – 1 bar of
gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more
than 8 cups will result in mushy soft gulaman.
2. Ensuring gulaman is well-dissolved stir well.
3. Add sugar while mixing. Do this for 5 minutes.
4. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
5. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
6. Add kaong if you prefer.
7. Get gulaman from ref and cut into 1 cm cubes.
8. Mix with buko mixture.

Coleslaw Recipe

Ingredients:
 2 cups finely shredded cabbage
  1 cup thinly sliced carrots
 1/3 cup crushed pineapple, well-drained
 ¼ cup raisins
 ¼ cup white sugar
For dressing:
 ¾ cup mayonnaise
 ¼ cup thick whipping cream

Cooking Instructions:
1. Put all ingredients in a bowl
2. Mix well and chili before serving.

Puto Cheese Recipe

Ingredients:
 2 cups rice flour
 1/2 teaspoon salt
 3 teaspoon baking powder
 2 cups coconut milk or fresh milk
 1 cup white sugar
 1 180g Cheddar cheese

Materials Needed:
 Steamer
 Mixing bowl
 Strainer
 Muffin pan
 Measuring cups and spoons
 Wooden spoon or wire whisk

Cooking Instructions:
 Sift the rice flour, salt, baking powder and white sugar together.
 In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is
smooth.
 Slice the cheddar cheese into thin rectangles.
 Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you
leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the
sliced cheese on top of each puto mixture.
 Steam for about 20 to 30 minutes.
 To check if the Puto is already cooked, insert a toothpick into the centerof each puto, make that
the toothpick must come out clean.

Sapin-Sapin (Multi-colored Sweet Rice Cake)

Ingredients:
 1 1/2 cup Glutinous or Sweet Rice Flour
 1 1/4 cup Rice Flour
 1 3/4 cup Sugar
 3 cups Coconut Milk
 1/4 cup Coconut Cream
 1/2 teaspoon Anise Seed
 Red, Yellow, Purple Food Color
  1/4 cup Ube Powder or Purple Yam Powder (optional)
 2 cups Shredded Dried Coconut
 1/4 cup Vegetable Oil

Cooking Instructions:
1. Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is
dissolved.
2. Divide the mix into 4, about 1 1/4 cup each bowl.
3. Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed.
Set aside.
4. Put about 8-10 drops red food color in one of the bowls, then add 1/4 tsp. anise seed. Set aside.
5. Measure 1/4 cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food
color. Set aside.
6. Add the coconut cream to the last bowl to make it pearly white.
7. Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides
with oil.
8. Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.
9. Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.
10. Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit
and grind coarsely.
11. To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with
coconut bits on center of each slice. Serve extra toasted coconut on the side.

Cooking Tips:
 Omit the anise seed if you prefer, just add a teaspoon of vanilla instead.
 The anise seed is added only to the yellow and red because the purple is already flavored and
the white has to remain immaculately white.
 No purple food color, mix blue and red until you get your desired shade.
 Just like in kalamay, try using kitchen shears to cut the Sapin-sapin, it’s so much easier than
using a knife.
 Try to make a cover for the foil so the moisture from the steamer lid doesn’t go into the cake. You
could cut a round cardboard (slightly bigger than the foil) and cover with aluminum foil.
 Be extra careful when taking the lid out to check for doneness as steam coming out of the foil is
just as dangerous as frying in hot oil.

Kutsinta (Brown Rice Cake) Recipe

Ingredients:
 400 grms tapioca flour or cassava starch
 ½ kg plain flour
 1 kg brown sugar
 1900 ml water
 30 ml lye water
 orange food color
 grated coconut

Cooking Instructions:
1. In a large and deep casserole or kettle or container, mix all the dry ingredients – plain flour,
tapioca flour and brown sugar. Add in water and mix thoroughly until dry ingredients have
basically dissolved into the water and a thick homogenous mixture is attained.
2. Using a fine colander let the mixture pass the fine sieve. Strain properly to ensure a smooth
mixture. You can press the soft lump to allow passing it into the fine colander. Continue doing this
for the rest of the mixture until a smoother mixture is collected.
 3. Add in lye water into the mixture and stir properly until it becomes yellowish in color. Add in
orange food color and continue stirring until it is evenly blended.
4. The next step is to prepare the molds or small containers. Fill the cups with the mixture to about
¾ full. Arrange them properly in batches in the upper layers of the steamer.
5. Heat the water in the steamer until it is briskly boiling. Mount the upper layers and steam for
about 15 to 20 minutes, until the “kutsinta” have cooked through.
6. Take the “kutsinta” from the steamer and allow cooling. Meanwhile continue with the succeeding
batches. Continue cooking until all the mixture is consumed.
7. Remove the cooked “kutsinta” from the molds and arrange them in serving plates. Top them with
grated coconut and serve.

Pichi Pichi Recipe

Ingredients:
 1 – 1/2 cups grated cassava
 food coloring (optional)
 1 cup sugar
 1 bundle of pandan leaves,boiled in 2 cups water until reduced to one cup, and cooled ( or
canned pandan concentrate, or a few drops ofpandan essence in a cup of warm water)
 1/2 tsp lye water ( lihiya)
 grated coconut for topping

Cooking Instructions:
1. Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava
and then add the lye water drop by drop mixing well as you do so.
2. Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes
translucent.
3. While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size
as the scoop) and roll into grated coconut.

Puto Pao Recipe

Ingredients
 2 cups all-purpose flour
 1½ Tbsp baking powder
 ½ cup white sugar
 ¾ cup water
 ½ cup milk (I used fresh milk)
 4 egg whites
 ½ tsp cream of tartar
 ⅓ cup sugar
 For the filling
 2 Tbsp olive oil
 1 lb ground pork
 3 cloves garlic, minced
 ½ cup onion, minced
 2 Tbsp cornstarch, dissolved in 3 Tbsp water
 3 Tbsp soy sauce
 2 Tbsp sugar
 2 Tbsp oyster sauce
 1 Tbsp hoisin sauce
 ¼ tsp blackpepper
  3 hardboiled eggs, sliced into ⅛’s
For topping
 Cheese (I use Eden Cheese)

Instructions
 In a bowl, sift and mix flour, baking powder and ½ cup sugar. Add water and milk and mix until
well combined and free of lumps.
 In another bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually
until stiff peaks form, and then fold into the batter.
 For Pork Asado filling
 Heat up olive oil in a saucepan over medium heat. Saute the garlic and onions until the onion is
almost translucent.
 Add the pork and stir-fry until light brown. Add the soy sauce, oyster sauce, hoisin sauce, and
sugar then mix well. Cover and simmer for 15 minutes or until pork is tender.
 Add the cornstarch and mix until the sauce thickens.
 Remove from heat and allow to cool down. Remove excess oil.
 To make the Puto Pao
 Prepare the steamer by filling it halfway with water and then add 1 Tbsp vinegar. (This will
prevent the puto pao from turning yellowish.) Start heating up the steamer. Slightly grease puto
molds.
 Fill puto molds halfway with batter. Top each with about 1 Tbsp Pork Asado filling and 1 slice of
egg. (For the small molds, I only used about half tablespoon filling). Add some more batter to
each puto mold to cover the filling.
 Arrange in steamer and steam for 15 minutes. Place cheesecloth in between each pan to avoid
water drips. Remove steamer from heat and top puto pao with cheese. Steam for 3 more
minutes. Remove from heat and allow to cool down. Remove from mold before serving.

Bulacan – Style Leche Flan Recipe

Ingredients
 12 pcs. Eggyolks
 1 ½ cans condensed milk
 1 ½ cans evaporated milk
 1 ½ cups sugar
 2 tsps. Dayap rind
 ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )

Instructions
1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
2. Strain the resulting mixture to make it fine; set aside.
3. Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
4. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.