Beef With Asparagus

Makes 2-3 Servings


Ingredients:

• 3/4 cup Beef Sirloin, pounded with the back of a knife and cut into strips
• 3 tablespoons oyster sauce
• 1 tablespoon garlic, crushed
• 1/3 teaspoon ginger, minced
• 2 cups asparagus, cut 1/2" from bottom
• 2 1/2 teaspoons cornstarch, dissolved in:
• 1/4 cup water
• 2 tablespoons cooking oil

Procedure:

1. Marinate beef sirloin in oyster sauce, 1 teaspoon garlic, and ginger.
2. Blanch or steam asparagus. Set aside.
3. In a wok, heat oil. Saute garlic. Before garlic turns golden, add beef and stir fry until cooked.
4. Add asparagus, stir fry to mix thoroughly. 
5. Add cornstarch and water. Simmer for 2-3 minutes or until cornstarch is cooked.

- Lifted from Mama Sita's Cook Book 16'th Edition

Baked Lechon

Makes 10 Servings


Ingredients:

• 1 kilo Pork Kasim (shoulder)
• 1 cup water
• 1 teaspoon tamarind paste
• 2 pieces tanglad (lemon grass), pounded
• 2 pieces pandan leaves, pounded

Procedure:

1. In a small sauce pan, combine water, tamarind paste, tanglad, and pandan. Bring to a boil
2. Turn off the heat and allow to cool.
3. When cool, remove tanglad and pandan leaves.
4. Marinate pork for 30 minutes.
5. Preheat oven to 350F and bake for 2 1/2 hours.
6. Increase the heat to 400F and bake for another 30 minutes.
7. Serve with Sarsa ng Lechon (Sauce for Roasts)

- Lifted from Mama Sita's Cook Book 16'th Edition

Crabmeat Canneloni

Serves 1 Person.


Ingredients:

• 1/4 pound (125 grams) crabmeat
• 1/4 spring onions, chopped coarsely
• 1/4 teaspoon dry mustard
• 2 or 3 drops Worcestershire sauce
• Salt
• White Pepper
• 2 teaspoons butter
• 1 8-inch thin pancake
• 1/4 cup Mornay Sauce
• 2 tablespoons Parmesan Cheese

Procedure:

1. Mix together the crabmeat spring onion, mustard, and Worcestershire; season the mixture with salt and pepper.
2. Brown the butter in a heavy frying pan and saute the crabmeat mixture.  Place crabmeat along the center of the pancake.  
3. Fold over the edges to form a rectangle approximately 8 inches long and 2 inches wide.  Turn the stuffed pancake over so that the overlapping edges are on the bottom, and place on a flame-proof dish or plate.  Cover with the Mornay sauce and sprinkle the Parmesan cheese on top.  Place under a hot broiler until golden.  Serve immediately with potato croquettes and green bean salad.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Chef Ho Pu Yuen, Hongkong)

Fried Lumpia (Fried Egg Roll)

Serves 4 Persons.


Ingredients:

• 2 cloves garlic
• 3 tablespoons cooking oil
• 1/2 cup onions, chopped
• 1/4 pound (125 grams) pork, sliced in thin strips
• 20 small shrimps, shelled
• 1 1/2 cups togue (mongo sprouts)
• 3 cups shredded cabbage
• 2 cups string beans, cut in long thin strips
• 4 2"x2"x1/2" pieces bean curd (tokwa) cut in strips
• 1 teaspoon salt
• pepper
• 1 1/2 cups water or soup stock
• 20 pieces lumpia wrapper

Lumpia Wrapper:

• 2 cups flour
• 1 cup cold water

 Procedure:

1. For Lumpia Wrapper:  Mix the water and flour well.  Work continuosly with the hands in up-and-down motion until the dough can be picked up at once.  Grease very slightly in a clean carajay (skillet).  Drop in a small ball of dough, pressing it into a round sheet lightly and evenly over the deep part of the carajay; lift and pick up very thin crust that sticks as it dries.
2. For Filling:  Saute garlic in cooking oil until light brown.  Add onions, pour, and shrimps.  Simmer for few minutes.  Add water or soup stock and continue cooking over medium heat until pork is tender.  Then mix in rest of vegetables.  Season to taste with salt and pepper.  Cook until all vegetables are done.  Cool in a colander, allowing liquid to drain out.  When cool, wrap in lumpia wrapper.  Fry lumpia in deep fat.  Serve with vinegar seasoned with salt and crushed garlic.  May be served with jelly plum sauce.
3. Caution:  Intense heat is to be avoided.  Work with medium heat.  Grease the carajay very slightly in the beginning, and avoid greasing it too often.  When the wrapper is removed, scrape out any remaining dough in the carajay with a knife and wipe it with a clean cloth.  Neatly trim the edges of the wrapper.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg.  (Recipe by Altavista Restaurant, Manila)

Chocolate Mousse Cake

Serves 6 Persons.


Chocolate Sponge Cake:

• 3 eggs
• 6 tablespoons sugar
• 1/2 cup sifted flour
• 1/4 cup cocoa
• 2 tablespoons melted butter

Mousse:

• 4 egg whites
• 1 cup sugar
• 2 tablespoons unflavored gelatin softened in 1/2 cup cold water
• 3 squares dark sweet chocolate
• 2 cups heavy cream, whipped

Chocolate Icing:

• 5 squares dark sweet chocolate
• 1/4 cup water

Procedure:

1. For the sponge cake, preheat oven to 350F.  Beat eggs, adding sugar little at a time.  Sift in flour and  cocoa.  Stir in melted butter.  Mix until well blended.  Pour into a 6-inch round (2-inch deep) baking pan.  Bake for 25 minutes at 350F.  Cool.
2. For the mousse, beat together egg whites and 2 tablespoons of the sugar until mixture forms peaks.  Using a candy thermometer cook remaining sugar with 2 tablespoons of water in a saucepan until sugar is dissolved and temperature reaches 245F.  
3. Beat the hot syrup into the meringue, pouring the syrup in a thin stream.  Dissolve the gelatin in 1/4 cup of boiling water.  Combine the melted gelatin with egg white mixture.  Melt the chocolate and add to mixture, blending thoroughly.  Fold in whipped cream.
4. Slice the cake horizontally into 3 layers.  Place 1 layer of the cake in a circular mold 6 inches in diameter.  Then pour half of the mousse filling into the mold and repeat with another layer of cake and the balance of the mousse.  Top with the third layer of cake and chill for 30 minutes before frosting.
5. For the chocolate icing, melt the chocolate and blend with the water.  Frost the top of the cake and chill again before serving.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg (Recipe by Charley O's, New York City)

Orange Souffle

Serves 8 Persons.


Ingredients:

• 1/4 cup butter
• 6 tablespoons flour
• dash salt
• 1 cup milk
• 1/4 cup orange juice concentrate
• 1/2 cup water
• 1 1/2 teaspoons grated lemon peel
• 6 egg yolks
• 6 egg whites
• 1/4 cup water

Orange Sauce:

• 1/2 cup sugar
• 1 1/2 tablespoon cornstarch
• dash salt
• 1/2 cup orange juice concentrate
• 1 cup water 
• 1 tablespoon butter

Procedure:

1. Melt butter; blend in flour and salt.  Gradually stir in milk and cook over low heat, stirring constantly until thick.
2. Measure 1/4 cup orange juice concentrate from a 6-ounce can (reserve remainder of juice for sauce); combine with water and grated lemon peel.  Stir into the hot mixture.  Beat 6 egg yolks until thick and lemon colored.  Gradually add hot mixture; mix well and let cool somewhat.  Beat 6 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.  Fold yolk mixture into egg whites.
3. Pour into ungreased 1 1/2 quart casserole with a paper collar.
4. Set dish in shallow pan filled to a depth of 1 inch with hot water.  Bake in slow oven 325F about 1 1/2 hours or until knife inserted comes out clean.  Peel off paper.  Serve at once, breaking apart gently with two forks.  Pass orange sauce.
5. For the sauce, combine sugar, cornstarch, and a dash of salt.  Stir in orange concentrate and water.  Cook and stir until  thick.  Stir in butter.  Serve warm.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Madrid Restaurant, Philippines)

Biryani

Serves 4 Persons.


Ingredients:

• 1 1/2 pounds (750 grams) mutton
• 2 pieces stick cinnamon
• 6 large cardamon seeds
• 6 whole peppercorns
• 1 teaspoon black cumin seeds
• 1 large piece ginger
• 6 green chilis
• 6 cloves garlic
• 1 bunch coriander leaves
• 1 large bunch mint leaves
• 1/2 pound cottage cheese, sieved
• 1 cup clarified butter
• 6 large onions
• 5 large potatoes
• 1 tablespoon salt
• 1/2 teaspoon saffron
• 2 cups boiled rice (reserve cooking water)

Procedure:

1. Boil meat; set aside.
2. Pound coarsely together cinnamon, cardamon seeds, peppercorns, cloves, cumin seeds, ginger, green chilis, and garlic.  Cut coarsely coriander and mint leaves; mix in cottage cheese.
3. Heat clarified butter and fry onions dark brown; remove and set aside.  Put mutton and potatoes, sliced and seasoned with salt, in a large dekchi (or any heavy, tightly covered pot), then on top of mutton and potatoes put the spice mixture.  Place greens, cheese, and saffron on top of meat and spices.  Then add the onions and spread boiled rice over all the other ingredients.  Sprinkle clarified butter and rice water over the rice.  Cook all on hot fire.
4. When water has evaporated remove and put on low fire.  Spread hot charcoal on lid and lower heat.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Beach Luxury Hotel, Karachi)

Mussels Manilena

Ingredients:

• 4 quarts fresh mussels in thin shells
• 2 teaspoons finely chopped onion
• 1/2 cup olive oil
• 1/3 cup finely chopped sour pickle
• 1 tablespoon chopped parsley
• 1 tablespoon chopped capers
• 1/4 cup catsup
• 2 tablespoons dry white wine

Procedure:

1. Steam mussels until shells open
2. Remove top shell from each mussel and set aside.
3. Saute onion in oil until golden. Add pickle, parsley, caper and catsup. Add wine and stir constantly while simmering.
4. Remove from heat before reaching boiling point. Spoon mixture over each mussel and serve hot.

- Lifted from "Quick N Easy All-occasion Meals" 2004

Gyoza

Makes 45 Pieces.


Ingredients:

• 300g pork mince
• 250g finely shredded and lightly blanched Chinese cabbage with the excess water squeezed out
• 60 grams fresh Chinese chives, chopped
• 1 tablespoon finely chopped fresh ginger
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 45 gow gee wrappers
• 2 tablespoons oil

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon black Chinese vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili oil

Procedure:

1. Place the pork mince, Chinese cabbage, Chinese chives and ginger in a bowl and mix together.  Add the soy sauce, rice wine, sugar and 1 teaspoon salt tot the mixture and mix together very well.
2. Place a gow gee wrapper flat in the palm of your hand, then, using your other hand, place 2 teaspoons of the filling mixture into the centre of the wrapper.  With wet fingers, bring the sides together to form a half-moon shape and pinch the seam firmly to seal in a pleat.
3. Press one side of the dumplings onto a flat surface to create a flat bottom; this will make the dumplings easier to pan-fry.
4. Heat the oil in a frying pan over medium-high heat.  Add the gyoza to the pan in batches and cook for 1-2 minutes on the flat side, without moving, so that the gyoza becomes brown and crisp on that side.  Transfer to a plate. Return the gyoza to the pan in batches, then gradually add 100 ml water to the pan and put the lid on.  Steam for 5 minutes.  Empty the pan and wipe it dry between batches.
5. To make the dipping sauce, combine all the ingredients in a small bowl.  Serve with the gyoza.

-Lifted from Finger Food Periplus 2010 

Asparagus and Prosciutto Bundles with Hollandaise

Makes 24 Pieces.


Ingredients:

• 24 spears fresh asparagus, trimmed
• 8 slices prosciutto, cut into thirds lengthways

Hollandaise:

• 175 grams butter
• 4 egg yolks
• 1 tablespoon lemon juice
• ground white pepper

Procedure:

1. Blanch the asparagus in boiling salted water for 2 minutes, then drain and refresh in cold water.  Pat dry, then cut the spears in half.  Lay the bottom half of each spear next to its tip, then secure together by wrapping a piece of prosciutto around them.
2. To make the hollandaise, melt the butter in a small saucepan.  Skim the butter in a small saucepan.  Skim any froth off the top.  Cool the butter a little.  Combine the egg yolks and 2 tablespoons of water in a small heatproof bowl placed over a saucepan of simmering water, making sure the base of the bowl does not touch the water.  Using a wire whisk, beat for about 3-4 minutes, or until the mixture is thick and foamy.  Make sure the bowl does not get too hot or you will end up with scrambled eggs.  Add the butter slowly, a little at a time at first, whisking well between each addition.  Keep adding the butter in a thin stream, whisking continuously, until all the butter has been used.  Try to avoid using the milky whey in the bottom of the pan, bot don't worry if a little gets in.  Stir in the lemon juice and season with salt and white pepper.  Place in a bowl and serve warm with the asparagus.

-Lifted from Finger Food Periplus 2010

Spring Rolls

Makes 30 Pieces.


Ingredients:

• 2 dried shiitake mushrooms
• 250 grams pork mince
• 1 1/2 tablespoons dark soy sauce
• 2 teaspoons dry sherry
• 1/2 teaspoon five-spice powder
• 2 tablespoons cornflour, plus 1 1/2 teaspoons
• 1/3 cup (80 ml) peanut oil
• 1/2 celery stick, finely chopped
• 2 spring onions, thinly sliced
• 30g drained bamboo shoots, cut into matchsticks
• 3/4 cup (40 ml) shredded Chinese cabbage
• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• 250 grams packet 12 cm square spring roll wrappers
• oil, for deep-frying

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon plum sauce
• 1 tablespoon sweet chili sauce

Procedure:

1. Soak the mushrooms in 1/2 cup (125 ml) warm water for 30 minutes.  Drain, discard the stalks and thinly slice the caps.
2. Mix the mince, soy sauce, sherry, five-spice powder and 1 tablespoon of the cornflour in a non-metallic bowl.  Leave for 15 minutes.
3. Heat 2 tablespoons of the peanut oil in a wok over high heat until nearly smoking, then cook the celery, spring onion, bamboo shoots and cabbage for 3-4 minutes, or until just soft.  Add some salt, then remove from wok.
4. Heat the remaining peanut oil in the wok and cook the garlic and ginger for 30 seconds.  Add the pork mixture and stir-fry for 2-3 minutes, or until the mince is nearly cooked.  Combine 1 1/2 teaspoons of the cornflour with 1/4 cup (60 ml) water.  Return the cooked vegetables to the wok, then stir in the mushrooms.  Add the sugar, sesame oil and cornflour mixture and stir for 2 minutes.  Remove from the heat and cool.
5. To make the dipping sauce, mix all the ingredients and 1/3 cup (80 ml) water in a bowl.
6. Make a paste with the remaining cornflour and 2-3 teaspoons cold water.  To wrap the spring rolls, place a wrapper on a workbench with one corner pointing towards you.  Put 2 teaspoons of the filling in the centre, then brush the edges with a little cornflour paste.  Roll up, tucking in the sides as you do so.  Continue with the remaining filling and wrappers.
7. Fill a heavy-based saucepan or wok one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.  Deep-fry the spring rolls in batches until golden brown, then drain on crumpled paper towels.  Serve hot with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Chargrilled Vegetable Skewers

Makes 24 Pieces.


Ingredients:

• 24 bay leaves
• 12 button mushrooms, cut in half
• 1 yellow capsicum, cut into 2 cm pieces
• 1 red capsicum, cut into 2 cm pieces
• 1 zucchini, cut into 2 cim pieces
• 1 small red onion, cut into 2 cm pieces
• 1/2 cup (125 ml) olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons fresh thyme

Concasse:

• 1 tablespoon olive oil, extra
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 425 grams can chopped tomatoes
• 4 tablespoons torn fresh basil

Procedure:

1. Thread 24 skewers in the following order: bay leaf, mushroom, yellow capsicum, red capsicum, zucchini and onion, then put in a large flat non-metallic dish and season with salt and cracked black pepper.
2. Place the oil, lemon juice, garlic and thyme in a small bowl and mix together.  Pour over the skewers and marinate for 20 minutes.
3. Meanwhile, to make the concasse, heat the extra oil in a small saucepan, add the onion and cook for 5 minutes, or until soft.  Add the garlic and cook for 30 seconds, then add the tomato.  Simmer for 10-15 minutes over medium heat, then add the basil.  
4. Cook the skewers on a hot barbecue hotplate or chargrill pan for 3 minutes each side, or until golden, brushing occasionally with the marinade.  Serve with the concasse.

-Lifted from Finger Food Periplus 2010

Lemongrass Prawns

Makes 24 Pieces.


Ingredients:

• 6 lemongrass stems, cut in half lengthways, then in half crossways
• 1 kilo peeled and deveined prawns
• 3 spring onions, roughly chopped
• 4 tablespoons f resh coriander leaves
• 2 tablespoons fresh mint
• 2 tablespoons fish sauce
• 1 1/2 tablespoons lime juice
• 1-2 tablespoons sweet chilli sauce, plus extra for serving
• peanut oil, for brushing

Procedure:

1. Soak the lemon grass in water for 30 minutes, then pat dry.  Process the prawns, spring onion, coriander, mint, fish sauce, lime juice and chilli sauce in a food processor. 
2. Take a tablespoon of the mix and mould around the end of a lemon grass stem, using wet hands.  Refrigerate for 30 minutes.
3. Brush barbecue hotplate or chargrill pan with the oil.  Cook the skewers, turning occasionally, for 5 minutes, or until cooked.  Serve with sweet chilli sauce.

-Lifted from Finger Food Periplus 2010

Honey Mustard Chicken Drumettes

Makes 24 Pieces.
Cooking Time: 45 minutes.

Ingredients:

• 1/3 cup (80 ml) oil
• 1/4 cup (90 grams) honey
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 grams) Dijon mustard
• 1/4 cup (60 ml) lemon juice
• 4 cloves garlic, crushed
• 24 chicken drumettes (chicken wing with the wing tip removed)

Procedure:

1. To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice and garlic in a large non-metallic dish and mix together thoroughly.
2. Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated.  Cover and refrigerate for at least 2 hours, or preferably overnight, turning 2-3 times.
3. Preheat the oven to moderately hot 400F.  Place the drumettes on a wire rack over a foil-lined baking tray.  Bake, turning and brushing with the marinade 3-4 times, for 45 minutes, or until golden brown and cooked.  Serve immediately with serviettes for sticky fingers.

-Lifted Finger Food Periplus 2010

Vietnamese Rice Paper Rolls

Makes 48 pieces.


Ingredients:

• 150 grams dried rice vermicelli
• 48 round 15 cm rice paper wrappers
• 48 cooked king prawns, peeled, deveined and halved lengthways
• 150 grams bean sprouts
• 3 cups (60 grams) fresh mint
• 2 cups (60 grams) fresh coriander leaves

Nuoc Cham Dipping Sauce:

• 3/4 cup (185 ml) fish sauce
• 1/4 cup (60 ml) lime juice
• 2 tablespoons grated palm sugar or soft brown sugar
• 2 bird's eye chillies, seeded and finely chopped

Procedure:

1. To make the dipping sauce, combine all the ingredients and 1/2 cup (125 ml) water and stir until the sugar dissolves.  Transfer to two small serving dishes and set aside.
2. Place the noodles in a heatproof bowl, cover with boiling water and soak for 10 minutes, then drain.
3. Assemble the rolls one at a time.  Dip a rice paper wrapper in a bowl of warm water for 30 seconds, or until it softens.  Place the wrapper on a work surface and put 2 prawn halves on the bottom third of the wrapper.  Top with a few noodles, bean sprouts, 3 mint leaves and 6 coriander leaves, in that order.  Ensure that the filling is neat and compact, then turn up the bottom of the wrapper to cover the filling.  Holding the filling in place, fold the two sides, then roll up.
4. Arrange on a platter, folded-side-down.  Cover with a damp tea towel or plastic wrap until ready to serve.  Serve with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Spiced Carrot Soup Sip

Serves 36 Persons.
Makes 1.25 litres.

Ingredients:

• 1/3 cup (80 ml) olive oil
• 2 teaspoons ground cumin
• 3 teaspoons coriander seeds, lightly crushed
• 2 cinnamon sticks, broken in half
• 1.5 kilos carrots, cut into even chunks (about 3 cm)
• 3 cups (750 ml) chicken stock
• 100 ml cream
• 3/4 cup (185 g) sour cream
• 3 tablespoons fresh coriander leaves

Procedure:

1. Preheat the oven to moderately hot 400F.  Combine the oil, honey, cumin, coriander seeds, cinnamon sticks, 1 teaspoon salt and plenty of cracked black pepper in a roasting tin.  Add the chunks of carrots and mix well to ensure that all the carrot is coated in the spice mixture.
2. Roast for 1 hour, or until carrot is tender, shaking the pan occasionally during cooking.  Remove for the oven, discard the cinnamon sticks wit htongs and allow the carrot to cool slightly.
3. Transfer half the carrot chunks, 1 1/2 cups (375 ml) of the stock and 1 cup (250 ml) water to a food processor or blender and blend until smooth.  Strain through a fine sieve into a clean saucepan.  Repeat with the remaining carrots, stock and another 1 cup (250 ml) water.  Bring the soup to a simmer and cook for 10 minutes.  Add the cream and season to taste.  Ladle into a jug, then pour into shot glasses or espresso cups.  Garnish each cup with 1/4 teaspoon sour cream and coriander leaf.

-Lifted from Finger Food Periplus 2010

Oven-baked Parmesan Chicken

Serves 4 persons


Ingredients:

• 60 grams fresh breadcrumbs, made from country- style bread
• 75 grams parmesan, finely grated
• 2 spring onions (green onions), finely chopped
• finely grated rind (zest) and juice of 1/2 lemon
• 4 tablespoons butter, melted
• sea salt and freshly ground black pepper to taste
• 4 chicken breast fillets
• 2 tablespoons chopped fresh parsley

Procedure:

1. Preheat the oven to 375F. In a small bowl, mix together the breadcrumbs, parmesan, spring onions, lemon rind, butter. salt and pepper.
2. Divide the mixture between the chicken breasts and using a fork, press the mixture on top, to form an even coat.
3. Transfer the chicken breasts to a greased shallow oven tray and bake for 20 minutes. Remove the chicken and keep warm. Add the lemon juice and parsley to the buttery juices over the chicken and serve immediately.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Spicy Satay Skewers

Serves 4-5 Persons


Ingredients:

• 500g Thigh Fillets
• Salt and Pepper to taste
• 1 clove garlic, crushed

For the Satay Sauce

• 180g peanut butter
• 3/4 cup water
• 2 tablespoons chili powder, or to taste
• 1 tablespoon soy sauce
• 1 tablespoon grated onion
• 2 tablespoons toasted sesame seeds
• bamboo skewers, soaked

Procedure:

1. Mix all satay sauce ingredients together in a saucepan, heat to a simmer, then simmer for 5 minutes. Remove from heat and allow to cool.
2. Cut thigh fillets in half down the center. Cut the thinner side into 2 and the thicker side into 3 pieces. Place in a bowl and sprinkle with salt, pepper, lemon jioce and garlic, stir to mix through. Pour marinade over chicken, cover and stand to marinate in the refrigerator for at least 1 hour or leave overnight in the refrigerator.
3. Soak bamboo skewers in water. Thread 4-5 pieces onto each skewer until just touching. If pushed too close together, the center will not cook sufficiently.
4. Grill or barbecue on moderately high heat for 10-12 minutes turning frequently and brushing with sauce. Remove to platter and sprinkle with toasted sesame seeds. Serve with remaining satay sauce.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Chicken Mushroom Potato Salad

Serves 6-8 Persons.

Ingredients:

• 1 kilo potato, boiled and cubed
• 1 piece large carrot, boiled and cubed
• 1 stalk celery, chopped
• 1/4 cup chopped celery leaves
• 1 cup flaked cooked chicken
• 1/2 cup sliced button mushroom
• 1/2 cup sliced shiitake mushroom, blanched

Dressing: Combine -

• 1 piece egg, boiled for 1 minute then shocked in cold water
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1/2 cup  evaporated milk
• 1 tablespoon minced garlic, sauteed
• 1/4 cup fried chopped bacon
• 1/2 cup grated cheddar cheese
• salt and white pepper to taste
• 1/2 cup croutons (cubed toasted bread)

Procedure:

1. In a bowl, combine potato, carrot, celery, celery leaves, chicken and mushrooms.
2. Toss the salad ingredients in prepared dressing.  Top with croutons just before serving.

-Lifted  from Daily Delights by Nestle 2007

Spicy Crabmeat Salad

Serves 6-8 Persons.


Ingredients:

• 1 cup shredded crabmeat
• 1 tablespoon butter
• salt and pepper to taste
• 1 large cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium onion, thinly sliced
• assorted salad  greens
• 1/4 cup chopped coriander leaves
• 1/2 cup toasted cashew nuts

Dressing:

• 2 tablespoons chopped garlic
• 2 tablespoons ginger
• 2 pieces siling labuyo or bird's eye chili
• 3 tablespoons sugar
• 1 tablespoon dried hibe or dried shrimp
• juice of lime, according to your taste
• 1/2 cup sesame oil

Procedures:

1.  Heat crabmeat in butter .  Season with  salt and pepper and continue cooking for another minute.  Set aside.
2. In a bowl, mix together cucumber, carrot, onion and salad greens.  Top with cashew nuts and cooked crabmeat.  Chill in the refrigerator.
3. Using a mortar and pestle, pound garlic, ginger, siling labuyo, sugar, and hibe to a fine paste.  Mix prepared paste with the lime juice and sesame oil.  Whisk to fully combine.
4. Serve  prepared salad with the dressing on the side.

-Lifted from Daily Delights by Nestle 2007

Lettuce Greens with Orange Vinaigrette

Serves 4-5 Persons.


Ingredients:

• 100 grams lettuce leaves
• 1 cup carrots, peeled
• 1/2 cup cheddar cheese, cubed

Dressing:

• 1/4 cup + 2 tablespoons  orange marmalade
• 1 tablespoon prepared mustard
• 1 tablespoon lemon juice
• 2 tablespoons white wine
• 1/2 cup olive oil
• salt and pepper to taste

Procedures:

1. Prepare dressing by combining marmalade, mustard, lemon juice and wine.  Mix well.  Pour oil gradually while stirring.
2. Season with salt and pepper.  Toss in salad vegetables.  Top with cubed cheese.

-Lifted from Quick N Easy Salads, Dressings, Sauces & Dips 2004

Pomelo Salad

Ingredients:

• 100grams pomelo
• 50 grams celery, chopped
• 50 grams shallots, chopped
• 2 tablespoons patis (fish sauce)
• 2 tablespoons calamansi juice
• 1 teaspoon ground peanut
• 2 tablespoons brown sugar
• 1 teaspoon instant gata or coconut mik
• 1 coriander
• 1 piece lumpia wrapper (spring roll wrapper)
• 1 leaf lettuce

Procedures:

1. Combine all ingredients except lettuce and lumpia wrapper.
2. Cut lumpia wrapper into a cirlce, then deep-fry.  Serve lettuce on side, lumpia wrapper on center, then put all ingredients on top.

-Lifted from Quick N Easy Salads, Dressings, Sauces and Dips 2004

Sweet and Sour Pork

Serves 6 Persons.


Ingredients:

• 1/2 pork shoulder cut into 1 inch cubes
• 1 teaspoon salt
• 1 teaspoon dark soy sauce
• 1 egg yolk
• 1/2 teaspoon allspice
• 1 cup cornstarch
• 1/4 cup oil 
• 1 clove garlic, minced
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 spring onions
• 1 tomato, peeled, seeded, and diced
• 5 tablespoons vinegar
• 5 tablespoons sugar
• 5 tablespoons tomato sauce
• 2 slices pineapple cut in thirds
• 3 cups cooked rice

Procedure:

1. Parboil pork for 10 minutes.  Drain.  Add salt, dark soy sauce, egg yolk, and allspice and let stand for 20 minutes.
2. Coat pork with cornstarch reserving 1 teaspoon.  Heat oil and fry pork until golden brown.  Remove pork and set aside.  
3. Fry garlic and red and green peppers, then add spring onions, tomatoes, vinegar, sugar, tomato sauce and 1 teaspoon cornstarch mixed with 1 teaspoon water.
4. Return pork to pan and simmer for 10 minutes..  Add pineapple pieces and just heat through.  
5. Serve at once over rice.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Miramar Theater Restaurant, Hongkong)

Classic Kare-Kare

Serves 12 Persons.


Ingredients:

• 1 kilo tripe
• 1 kilo ox tail
• 2 quarts water
• annatto seeds for coloring
• 1 piece banana blossom
• 500 grams string beans
• 4 eggplants
• 500 grams radishes
• 1/2 cup ground peanuts (toasted until coffee brown)
• 1/2 cup toasted ground rice
• 1 teaspoon MSG
• salt to taste

Procedure:

1. Boil tripe and oxtail in water.  Skim water to remove scum.  Add water if necessary as meats cook.  There should always be stock to cover.  When meat is tender, about 3 1/2 hours, set aside stock.  Cut tripe and oxtail into serving pieces.
2. Soak and rub annato seeds in water to cover.  Cut vegetables in serving pieces and drop into boiling reserved stock to parboil, about 5 minutes.  Remove and set aside.
3. Add water in which annato seeds have been soaked to the stock; do not include seeds.  Let boil for 5 minutes.  Blend in ground peanuts and ground rice.  Bring to a boil.  Return meats to pot and add MSG.  Just before removing from fire, add the parboiled vegetables and salt to to taste.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Aristocrat Restaurant, Manila)

Beef Bourguignonne

Serves 6 Persons.


Ingredients:

• 1/3 cup oil
• 2 kilos top round cut into 1 1/2 inch cubes
• 120 grams pork belly cut into small cubes
• 1/3 cup chopped onions
• 1 teaspoon minced garlic
• 2 teaspoons tomato puree
• 1/3 cup flour
• 2 2/3 cups red wine
• 2 2/3 cups beef stock
• 1 bayleaf
• 1 3-inch stalk fresh thyme (1/4 teaspoon if dried)
• 1 tablespoon salt
• 1 teaspoon freshly ground white pepper
• 750 grams carrots

Procedure:

1. Heat oil in large pot and brown the beef and pork belly in it.  Add onion and garlic.  Stir until brown.  Add tomato puree and mix well.
2. Add remaining ingredients except carrots and stir well.  Cover and cook over low heat for three hours, stirring occasionally.
3. In the meantime, peel carrots and quarter lengthwise.  Halve these pieces and place in boiling water to cover.  Cook for 15 minutes and drain.
4. Remove meat to a serving casserole and strain sauce over it.  Add carrots and heat together from 5 minutes.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Four Seasons, New York City)

Inasal na Isda (Barbecued Fish Chunks on Skewers)

Serves 4 Persons.


Ingredients:

• 750g spanish mackarel cut into chunks
• 4 pieces calamansi or half lemon
• salt to taste
• pepper to taste
• 2 onions
• 2 green peppers
• 1 eggplant
• 4 medium tomatoes
• 1 cup butter
• 10 slices bacon

Procedure:

1. Season fish chunks with calamansi or lemon juice; salt and pepper to taste. Set aside and let stand for 30 minutes.
2. Saute all vegetables, cut in wedges, in hot butter separately.
3. Tranfer into serving container.
4. Wrap fish chunks in bacon slices and arrange in skewers about 5 chunks each.  Cook over charcoal broiler or griddle until done.
5. Garnish with the sauteed vegetables.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Sulo Restaurant and Cocktail Lounge, Philippines)

Bouillabaisse

Portion for 8 Persons.


Ingredients:

• 8 whole raw crawfish
• 4 medium onions, chopped
• 3 stalks celery, chopped
• 3 carrots, finely sliced
• 1 teaspoon Italian seasoning
• 1 teaspoon fish seasoning
• 1 teaspoon garlic salt
• pepper to taste
• 2 cans of stewed tomatoes
• 4 bottles dry white wine
• 1 cup olive oil
• 3 cloves garlic
• 3 teaspoons chopped parsley
• 2 threads saffron
• 2 tablespoons Pernod
• 8 mussels, cooked or canned
• 12 cooked shelled shrimp
• 8 extra cooked crawfish tails (optional)
• 250g red snapper filleted and cooked
• 16 slices toasted french bread

Procedure:

1. Boil crawfish with their heads on with onions, celery, carrots, italian seasoning and fish seasoning, garlic salt and black pepper to taste in enough water to cover crawfish to a depth of 1 inch.  Cook for 40 minutes.
2. Remove the crawfish, break the heads off and cut the tails in two. Put aside.
3. To the liquid which is left, add tomatoes, wine, olive oil, 2 cloves garlic, parsley and saffron.  Boil very hard for 15 minutes (to break up the olive oil) and then over medium heat to reduce the liquid by one-third.  Add pernod and remove from heat.
4. To serve, cooke mussels, shrimp, crawfish tails and red snapper in the sauce just until hot through. (If raw seafood is used , cook until mussel shells open.)
5. Put 2 of the crawfish heads in the center  of each serving dish.  Place a slice of toasted french bread rubbed with pressed clove of garlic on either side of heads and spoon bouillabaisse over them.  Make sure each person has some of each variety of fish.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg  1972 (Recipe by Chef Pete Gardner)

Top Of The World Brownies

Makes 16 Squares

Ingredients:

• 3/4 cup butter
• 3 ounces unsweetened chocolate, coarsely chopped
• 2 cups sugar
• 2 teaspoons vanilla
• 3eggs
• 1 cup all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup coarsely chopped hazelnuts or pecans
• 2 egg whites

Procedure:

1. Line bottom and sides of an 8 x 8 x 2 inch baking pan with heavy foil; grease foil and set aside. In a medium saucepan, heat and stir the butter and chopped chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in 1 1/3 cup sugar and the vanilla. Cool for 5 minutes.
2. Add whole eggs, one at a time, to chocolate mixture in saucepan, beating after each just until combined. Stir in flour and two tablespoons of the cocoa powder. Pour batter into prepared pan, spreading evenly. Sprinkle with nuts and set aside.
3. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add the remaining 2/3 cup sugar, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Reduce speed to low; beat in remaining 1 tablespoon cocoa. Using a tablespoon, carefully spoon the meringue in 16 even mounds on top of the brownie batter, keeping about 1/2 inch of space between them.
4. Bake in a 350F oven for about 1 hour or until a wooden toothpick inserted near center of brownie portion comes out clean. Cool in pan on a wire rack for at least 1 hour.
5. To serve, before cutting, lift whole brownie from pan using foil. Cut into 16 squares.

- Lifted from Better Homes and Gardens Quick and Easy Comfort Cooking 2002

Easy Pot Roast

Serves 4 Persons.


Ingredients:

• 17-ounce beef pot roast
• 2 tablespoons minced shallots (1 medium)
• 1 tablespoon butter
• 1 tablespoon tarragon vinegar
• 2 cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
• Hot cooked spaetzle (optional)
• 1 teaspoon snipped fresh tarragon

Procedure:

1. Remove meat from package, reserving juices.  In a large skillet cook shallots in hot butter over medium heat for 1 minute.  Add pot roast; reduce heat.  Simmer, covered, about 10 minutes or until pot roast is heated through.
2. In a small bowl stir together reserved meat juices and tarragon vinegar.  Pour over meat.  Sprinkle fruit over top.  Cook, covered, for 2 minutes more.  If desired, serve with cooked spaetzle.  Sprinkle with fresh tarragon.

-Lifted from Better Homes & Gardens Quick & Easy Comfort Cooking 2002

Bavarian Chops

Serves 4 Persons.
Calories: 226
Fat: 8 gm
Cholesterol: 73mg
Ingredients:

• 4 boneless pork loin chops, 3/4-inch thick
• 2 tablespoons flour
• 1 teaspoon butter
• 1/2 cup chopped green onion
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1/2 teaspoon thyme
• 1 can (8-ounces) beer, room temperature
• salt to tast
• freshly ground black pepper to taste
• minced fresh parsley (optional)

Procedure:

1. Lightly flour both sides of chops.  Melt butter in nonstick skillet over medium-high heat until foaming.  
2. Brown chops quickly on both sides.  Remove, reserve pan drippings.  
3. Add green onion, garlic, mushrooms and thyme and saute an additional minute.  Return chops to skillet, add beer; bring to a boil. 
4. Reduce heat, cover and simmer 7-8 minutes.  Season with salt and pepper.  Garnish with parsley, if desired.

-Lifted from Completing the Course 1991 by the National Pork Producers Council

Bicolaing

Serves 4-6 Persons

Ingredients:

• 30 grams chopped onions
• 15 grams copped garlic
• 15 grams chopped ginger
• 3 tablespoons achuete oil
• 80 grams pork belly (diced)
• 300 grams gabi leaves (torn into shreds)
• 1 tablespoon vinegar
• 3 tablespoons bagoong or shrimp paste
• 1 cup coconut milk
• 2 pieces finger chili (split in half)
• 1 stalk tanglad or lemongrass
• 1 cup water
• to taste, salt and pepper & a little sugar syrup

Procedure:

1. In a pan, saute the onion, garlic, and ginger in the hot achuete oil for three minutes. Add to this the pork belly, saute for 5 minutes. Next, add the gabi leaves, vinegar, bagoong, tanglad, and water. Bring to a boil then reduce flame to a simmer. Cook covered for 12- 15 minutes while occasionally stirring or until the gabi leaves are soft. 
2. You can now pour in the coconut milk and add the finger chili. Cook for another 5-6 minutes or until coconut milk thickens. Check for seasoning.

*Tip: before pressing out the coconut milk, toast the grated coconut first until brown. This will add to the nutty flavor of the coconut milk.

-Lifted from The Practical Cookbook by Nancy Reyes Lumen

Coconut Calamansi Bars

Ingredients:

• 2 Cups Flour
• 4 Tablespoons Sugar
• 1/8 teaspoon Salt
• 1 Stick + 2 1/2 Tablespoons Cold Butter
• 3 Cups Freshly Grated Mature Coconut (Niyog)
• 4 Eggs, Beaten
• 2 Cups packed Light Brown Sugar
• 1 Cup Chopped Walnuts, Almonds or Pecans

For the Glaze:

• 3 Tablespoons Calamansi Juice
• 1 3/4 Cups Powdered Sugar
• 2 Tablespoons Calamansi Zest

Procedure:

1. Line a jellyroll pan (around 11 x 15 inches), with double thickness of foil, overlapping in the center and allowing foil to extend over both 15 in sides. Preheat oven to 350F.
2. In a medium bowl, cut together the flour, sugar, salt and butter until it resembles a course meal. Press evenly into lined pan and bake for 15 minutes. Meanwhile, wrap the grated coconut in cheese cloth and squeeze to extract coconut cream (gata) and excess moisture. Discard coconut cream or reserve for another use.
3. In a large bowl, combine eggs and brown sugar. Stir in the squeezed grated coconut and nuts.  Spread on hot short bread and bake an additional 30 minutes.
4. To make the glaze, combine calamansi juice and powdered sugar until smooth, adding more sugar or juice as needed. Carefully sprinkle calamansi zest (this keeps the glaze from becoming too green). As soon as you take the pan out of the oven, drizzle evenly with the glaze using a brush to distribute. Cool.
5. Run knife along short edge of pan to loosen, and use foil to lift from pan. Cut into desired size bars. If freezing, leave whole until ready to serve, then cut into bars.

- Lifted from Food Magazine, April 2006 edition

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