Cooking Recipes BWHS 65 Batchmates favorite dishes Click on the recipe for details

Pan De Sal

Courtesy of "Sari-Sari At Iba Pa" Ingredients

· 1 plastic bag of ready made frozen white bread dough ( buy this from the local supermarket).
· 1/2 cup of fine bread crumbs ( if you are a Filipino, make biscocho by toasting bread, grate bread manually or in a blender)
· pinch of salt

Directions
1. Thaw White bread dough at room temperature until really soft.
2. Form a single roll of dough by rolling over dough on your lightly floured clean kitchen table.
3. Add salt to bread crumbs.
4. Scatter evenly crumbs on floured kitchen table.
5. Roll dough on crumb mixture.
6. Cut dough into thumb size pieces and make sure all surfaces evenly covered with bread crumbs.
7. Arrange in a flat baking pan , Cover with a clean kitchen towel and allow to rise for at least an hour.
8. Bake 15 to 20 minutes over 400F(or until golden brown).
9. Serve with kesong puti (white cheese) and your favorite beverage.

Notes This one is a real hit with us. Save any leftover by keeping in a plastic bag in the fridge. Best when eaten still piping hot. If you want bigger pan de sal, cut the dough twice your thumb length.

Bicol Express

Bicol region's famous recipe. Courtesy of Tita Boots (Omie Cruz's wife)

Ingredients
· 1/2 kilo of pork belly. Cut in 3/4" cubes.
· 3 packs of banana green pepper (long "sili")
. Slice diagonally in 1/2" thick.
· 1 small ginger ("Luya"). Slice in small pieces
· 1/2 jar of shrimp bagoong ("alamang")
· 1 can of coconut milk ("gata")

Directions
1. Put coconut milk in a pot and bring to a boil.
2. Add meat and ginger. Let boil until meat is tender and coconut milk is reduced to sauce (malaput na)
3. Add the green pepper and shrimp bagoong. Mix thoroughly and simmer until green pepper is cooked.
4. Serve hot or cold.

Notes This recipe is very spicy and may not be suitable for some people's palate, especially kids'. Serve with caution.

Bibingka (Filipino Rice Cake)

Courtesy of Tahimik, Sampalok-Lake.cityslide.com

Ingredients
· 3 egss well beaten
· 1/2 cup white sugar (sifted)
· 2 cups all purpose flour (sifted)
· 1 1/4 cups of fresh coconut milk
· 4 tsps of baking powder
· 2 tbsps melted butter
· grated cheese, quantity as desired
· a little sugar
· a little margarine
· banana leaves wilted by passing over live charcoal or open flame
· freshly grated coconut meat

Directions
1. In a big bowl, mix flour and baking powder
2. Add melted butter
3. Add sugar and eggs. Gradually add coconut milk
4. Blend all ingredients into a smooth butter
5. Pour batter into a hot native clay pan lined with limp banana leaves. Cover with a galvanized iron sheet.
6. Arrange live charcoal on top of iron sheet.
7. When cooked, lightly brush top with margarine and sprinkle with sugar and cheese
8. Serve hot with grated coconut, ripe mangoes and kapeng Barako (Batangas)
Notes This can be cooked on top of your barbacue fire. However, to appreciate genuine bibingka, you really need the banana leaves and the fire on top.

For real bibingka, use freshly made GALAPONG. To make your own GALAPONG:
1. Soak rice in equal amount of water overnight (1 is to 1)
2. Grind rice and let stand until the next day
3. Use 1 1/2 cups of GALAPONG for this recipe

Cassava Cake

A rich cassava dessert that will melt your heart.

Ingredients
· The Cake:
· 2 package of frozen grated cassava (from your favorite Filipino Store)
· 1 can of coconut milk
· 1 cup of white refined sugar
· 2 eggs beaten
· 1 can condensed milk
· 1/2 jar of sweet Macapuno

· · The Leche Plan Topping:
· 1 can of condensed milk
· 4 eggs beaten
· 1/2 jar of sweet Macapuno

Directions
1. Mix all the Cake ingredients in one large bowl.
2. Pour evenly into a medium size and deep aluminum foil tray
3. Preheat oven to 350-degree F
4. Place tray in the oven and cook for about 30 to 40 minutes or until cake solidifies (do not overcook)
5. Pour the topping ingredients (pre-mix in a bowl) on top of cake
6. Cook for another 20 to 30 minutes or until the topping turns solid and brown
7. Let cool down to room temperature, then place in refrigerator for at least 4 hours
8. Cut in large cubes and serve. Notes Keep a close watch in the final few minutes of cooking. Do not let cake topping burns.

Sardines A La Carte

Canned sardines with vegetables, Leland style. Good for 2 to 4 people.

Ingredients
· 1 medium size canned spicy sardines in tomatoe sauce(preferrably "LIGO")
· 1 large red potatoe, feeled and diced in string
· 1 large spanish onion, diced · 6 cloves (or more) of garlic, diced
· 3 spoon of vegetable oil · 1/2 teaspoon of fish sauce (patis)
· 1/4 teaspoon of monosodium glutamate (betsin)
· 2 cups of spinach or chile leaves
. salt and pepper to taste

Cooking Instructions
1. Saute potatoe in a medium size pot for about 1 minute.
2. Add onion and garlic and saute for another 1 to 2 minutes.
3. Add sardines to the pot.
4. Add 1 can of water using the sardine's can.
5. Cook until boiling.
6. Add fish sauce, monosodium glutamate, and salt and pepper to taste.
7. Let boiling for about 5 minutes, until potatoe is soft.
8. Add spinach or chile leaves before turning off stove
9.Serve hot with steamed or fried rice. (Cold steamed rice preferred)

Spanish Omelet

A simple hearty breakfast omelet. Good for 2 to 3 people.

Ingredients
· 2 large eggs
· 1 medium size red potatoe, feeled and diced
· 1 medium size Spanish onion diced
· 4 cloves of garlic diced
· 4 spoon of vegetable cooking oil
· salt and pepper to taste

Directions
1. Beat eggs in a large bowl and add salt and pepper to taste. Set aside
2. Saute potatoe until slightly brown.
3. Add onion and saute with potatoe until translucent, then add garlic.
4. Drain sauted ingredients and add to the eggs in the bowl.
5. Heat up 4 spoon of vegetable oil in a 12-inch frying pan.
6. Put all ingredient to the pan, spreading it thinly and evenly. Cook for 15 to 20 seconds.
7. Flip over and cook for another 15 to 20 seconds.
8. Remove from pan and drain excess oil.
9. Serve hot with toasted bread and mayonaise or with steamed rice.

Chicken Tinola

A light chicken based soup with a hint of pepper leaves.

Ingredients
· 10 pieces of chicken backs or thighs ( the backs are more tasty )
· 1 thumb sized minced fresh ginger
· 1 medium size onion diced
· 1 cup of chicken stock
· 3 chayotes (cho-cho) or green papayas sliced diagonally
· 1/4 cup of pepper leaves · patis or salt to taste

Directions
1. Saute ginger until brown , then do the same to onions.
2. Add chicken backs and patis. Add chicken broth and cook until tender.
3. Add water if light soup is desires. Add chayotes, simmer until done.
4. Add pepper leaves and ground pepper.
5. Serve hot.

SPECIAL PANCIT PALABOK( NOODLES with Shrimp Gravy )

Ingredients:
¼ Kg Pork shoulder or chicken
3 tbsp Cooking Oil
1 head Garlic, Crushed
½ cup Deboned Tinapa (smoked fish )flakes

1 pounch Palabok ( Srimp Gravy ) Mix
2 cups Soup stock ( from boiling meat )
4 liter Water, and
2 tbsp Cooking Oil, to cook:
1 pack Kim’s Special bihon ( Corn Sticks )

2 pcs Hard boiled eggs, sliced
2 tbsp Garlic, fried until golden
½ cup Shrimps, boiled, shelled,and halved

3 tbsp Dahon ng sibuyas
( Spring onions ) chopped
½ cup Crushed Chicaron
4 pcs Calamansi, iced crosswise Patis ( fish sauce ) to taste

Cooking Instructions:

2 In a work or kawali, heat oil and saut’e garlic, pork, ¼ of tinapa, and
stir in palabok (srimp Gravy )Mix dissolve in 2 cups soup soup stocks set
aside from boiling the meat. Bring to a boil while stirring constanly.

3. Lower the heat and simmer until sauce is thick, Remove from heat and set
a side.

4. Cook thespecial bihon ( CornSticks ): Bring 4 Litterswater and 2 tbsp
cooking oil to a rolling boil and wash the noodles. Leave for 1 minute or
intil noodles are cooked. Drain and wash cold water.

5. Arrange noodles on a bilao ( Bamboo try or any round platter )lined with banana leaves.
Pour sauce over garnish with loiled egg, toasted garlic

Serving Suggestions:
MAKES-8-12 SERVINGS

BAKED EGGPLANT

Ingredients:

2 large round fresh egg plant – slice to ¼” thick slices
1 pound of ground beef
½ cup of vegetable oil
1 large Spanish onion
6 cloves of garlic – peel and minch
1 small can tomatoe sauce
1 teaspoon of soy sauce
½ teaspoon of hot chile sauce (optional)
1 teaspoon of butter
1 cup of grated monzerella or parmesan cheese
salt and black pepper to taste

Cooking Instructions:

1. Fry the slices of eggplant on a frying pan with vegetable oil until golden brown (not too dark).
2. On a separate frying pan sauté garlic and onion for half a minute.
3. Add ground beef to the pan and sauté for another 1 minute until slightly brown
4. Add tomatoe sauce, soy sauce, chile sauce and salt and pepper to taste
5. On a large baking pan spread the butter thinly at the bottom of pan.
6. Place a layer of eggplant, then a layer of prepared ground beef, then another layer of eggplant, and a final layer of ground beef.
7. Sprinkle grated cheese on top of ground beef
8. Preheat oven to 300 degree F .
9. Place the bakin pan in the oven for approximateklt 40 minutes or until the cheese melted and turn golden brown.

BARBEQUE CHICKEN

Ingredients:

1 whole chicken
5 carrots - grate
1 large can tomatoe juice
12 cloves (about 2 medium size heads) of garlic – peel and minch
1 tablespoon of salt
½ teaspoon of fresh ground black pepper
½ teaspoon of hot chile sauce (optional)

Cooking Instructions

1. Prepare marinate liquid by putting tomatoe sauce in a shallow dish and add grated carrots, minch garlic, pepper and hot chile sauce.
2. Wash chicken and pat dry.
3. Make shallow cuts on breast and legs of chicken to make marinate to penetrate
4. Rub whole surface of chicken with salt
5. Place chicken in the marinate liquid, making sure all surfaces make contact with liquid .
6. Cover chicken with plastic sheet or foil and put in the fridge for at least 2 hours
7. Preheat the barbecue grill.
8. Place the chicken on the grill, turning it over every minute to grill chicken evenly.
9. Grill chicken until golden brown, for about 30 to 35 munutes.