Food of the World. Philippines

November 6, 2017 | Author: fajrio | Category: Philippine Cuisine, Tomato Sauce, Garlic, Sausage, Tofu
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Download Food of the World. Philippines...


First Edition, 2009

ISBN 978 93 80075 30 3

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: [email protected]

Table of Contents The best food recipes from Philippines & Singapore.

Philippines Meat Dishes

Chicken and Pork Adobo

Ingredients • • • • • • • • • •

1 cup distilled white vinegar (or cider vinegar) 1 cup water 2 tablespoons peeled and crushed garlic 2 teaspoons salt 2 pieces of bay leaves half teaspoon freshly ground black pepper 1 pound chicken, cut into serving pieces, Chinese style 2 pounds pork butt, cut into cubes soy sauce oil

Directions Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

Hot and Sour Shrimp with Watercress And Walnuts Yield: 1 servings

Ingredients • • • • • • • • • • • • • • • • •

1 lb Large uncooked shrimp, -peeled, deveined, -butterflied 4 tb Dry Sherry 1 tb Grated peeled fresh ginger 1/2 c Chicken stock or canned -broth 2 tb Soy sauce 2 tb Catsup. [See note. S.C.] 1 tb Cornstarch 1 tb Rice vinegar or white wine -vinegar 1 tb Sugar 1 ts Oriental sesame oil 1/4 ts Cayenne pepper 6 tb Peanut oil 2 tb Chopped walnuts 3 bn Watercress, trimmed 2 md Bell peppers, cut into -1-inch squares 2 Garlic cloves, minced 8 Green onions, cut -diagonally into -1-inch-long pieces

Directions A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy

sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out. Makes four servings; about 265 calories per serving.

Chicken and Pork Apretada Ingredients • • • • • • • • • • • • • • • •

2.2 lbs. chicken cut in pieces 1 lb. pork cut in 1 1/2 inch squares salt and pepper to taste flour cooking oil 4 cloves crushed garlic 1 medium sized onion, chopped 1 medium sized tomato, chopped 4 oz. can of tomato sauce 2 cups water 1 small bayleaf 1 sprig oregano 1 bell pepper cut into 1 inch squares 4 medium sized potatoes cut into 2 inch pieces 1/2 cup frozen peas 3.5 oz pimento cut into 1 inch squares

Directions Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

Pork Binagoongan Ingredients • • • • • • • •

1 lb. pork, cut into pieces 1/4 cup oil 1/2 head garlic, crushed 1 onion, sliced thinly 1 large tomato, sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water

Directions Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Oxtail Kare-kare Ingredients • • • • • • • •

1 oxtail (3-5 lbs.) 5 tbsps, oil 5 cloves garlic, crushed 1 medium sized onion, sliced water from 1/4 cup achuete, soaked 1 banana heart, sliced crosswise 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces 4 eggplants, cut into 1/2 inch slices

• • • •

1/3 cup rice, toasted brown in a pan and ground to a powder 1/2 cup peanut butter salt and pepper to taste MSG (optional)

Directions Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

Bagoong Alamang Ingredients • • • •

2 cloves garlic crushed 1 small onion sliced 1 small tomato sliced 4 tbsps. alamang

Directions Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another minute.

Laing Ingredients • • • • • • • •

40 taro root leaves (dahon ng gabi), chopped 1/2 lb. pork, chopped 1/2 lb. shrimp, chopped 1 tsp. ginger, finely chopped siling labuyo according to taste (whole chili peppers) 2 tbsp. bagoong according to taste 3 cups coconut milk 1/2 cup water


Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes.

Lumpiang Sariwa Ingredients • • • • • • • • • • • •

1 small onion, chopped 2 cloves garlic, chopped 2 tbsps. cooking oil 1/2 lb. cooked pork, diced 1/2 cup chopped shrimp 1/2 cup cooked garbanzo (chick peas) beans 1/4 cup cooked ham, chopped 2 cups julienned carrots 1/2 cup green beans, sliced thinly, french style 2 cups shredded cabbage 18 egg roll wrappers lettuce leaves

Directions Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only. To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.

*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.

Menudo Ingredients • • • • • • • • • •

1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsps. achuete seeds 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. salt 1/8 tsp. pepper

Directions Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

Crispy Pata Ingredients • •

4 pig's trotters 1 tsp. salt

• • •

1/2 tsp. white pepper 1/4 tsp. MSG oil for deep frying

Directions Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

Ukoy Ingredients • • • • • • • • •

1 cup flour 1 egg 1 clove garlic minced 1 tsp. salt 2 cups mung bean (mungo) sprouts 1 tsp. baking powder 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water) 2 green onions 12 shrimp


Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

Pancit Canton Ingredients •

• • • • • • • • • • • • • •

• •

1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock! 1 lb pork, sliced into thin strips 1 cup shrimp, cooked, deveined and unshelled 1 can straw mushrooms 1 can water chestnuts 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips 1 piece of carrot, julienned a few pieces of snow pea pods 1/2 lb mussels or scallops (optional) soy sauce to taste patis to taste salt to taste 2 cloves of garlic, chrushed 1 medium sized onion, sliced ground black pepper, fresh if you can oil for frying 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate 4 or 5 green onions 1 lemon

Directions Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the

chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft. Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Mussel Soup Ingredients • • • • • •

2 lb mussels, still in shell medium sized piece of ginger root, peeled and sliced into julienne strips 1 medium sized onion, sliced several spinach leaves freshly ground pepper salt to taste

Directions Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.

Adobong Antigo Ingredients • • •

1 kilo (2.2 lbs) chicken or pork, cut in serving pieces 1/4 cup vino blanco or five-year-old rum 4 tsp. soy sauce

• • • • •

5 cloves garlic 2 tsp salt 1 cup vinegar 1 cup buko juice (coconut water) 1 small head garlic, crushed

Directions 1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. 2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. (5 portions)

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint Yield: 24 servings

Lumpia Ingredients • • • • • • • • • • • • • • • • • •

2 lb Diced Peeled Fresh Shrimp 2 c Chopped Shiitake Mushrooms 1/2 c Thin grated Carrot 2 oz Bean Sprouts 2 oz Shredded Kai -Choy Chinese Mustard 2 oz Shredded Won Bok Cabbage 1/2 oz Garlic Chopped 1/2 oz Chopped Lemongrass 4 ea Kaffir Lime Leaves 4 oz Cooked Long Rice Noodles 2 tb Chopped Fresh Mint 2 oz Chopped Fresh Cilantro 1/2 oz Nam Pla Fish Sauce 1 oz Oyster Sauce 1 tb Hot Chili Paste Sesame Oil Soybean Oil 24 Lumpia Wrappers

Sauce Ingredients • • • • •

3 Oranges 2 c Rice Wine 1/2 c Rice Vinegar 1/2 Bottle Lingham Chili Sauce Fresh Picked Mint Leaves

Directions Lumpia: Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture. In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture. Assemble: On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds. Sauce: In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. Serve immediately.

Lumpia with Sweet Potatoes Yield: 6 servings

Ingredients • • • • • • • • • • • • •

1 c Pork, finely cubed 6 tb Lard 3 Cloves garlic, minced 1 md Onion sliced 1/2 c Diced bean curd 1 c Raw shelled deveined shrimp 1 c String beans, cut into 1" -pieces 1 c Cabbage, cut into 1" squares 1 c Cubed sweet potatoes Salt to taste 1 Stalk celery, finely chopped 20 Lumpia wrappers (recipe -below) Lumpia sauce (recipe below) ----------------------LUMPIA WRAPPERS---------------------------

• • • •

3 c Flour 1 tb Salt 5 c Water Pork fat ------------------------LUMPIA SAUCE-----------------------------

• • • •

6 tb Cornstarch 1 c Water 1/2 c Soy sauce 1/2 c Brown sugar

Directions Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top. LUMPIA WRAPPERS

Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter. To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce. LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool.

Mechado (Filipino beef stew) Yield: 2 servings

Ingredients • • • • • • • • • • •

1 k. beef (cut into pieces) cooking oil 4 cloves garlic (crushed) 1 onion (sliced) 2 . potatoes (quartered, fried) 1 carrot (cut round) 2 tbsps. lemon juice 2 tbsps. soy sauce, salt, peppercorn 1 cup tomato sauce 1 pc. Laurel hot water


1. Brown meat in cooking oil. set aside. 2. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer. 3. Add potatoes and carrot when meat is tender

Caldereta Yield: 4 servings

Ingredients o o o o o o o o o o o o o o o

2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves, peeled and -minced 1 lg Onion, peeled and minced 1 t Whole black peppercorns 1 Two-inch cinnamon stick 2 Bay leaves 4 ts Tomato paste 2 md Potatoes 1/2 lg Red bell pepper 8 Whole stuffed green olives

Directions Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove

chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.

Longganisa (filipino-style sausages) Yield: 1 Servings

Ingredients Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add: o o o o o o o o o

2 1/2 tb Salt 1 1/2 tb Sugar 1 1/2 tb Soy sauce 2 tb Vinegar 2 tb Wine 1/8 ts Saltpeter; (salitre) 1 ts Ground pepper 2 ts Chopped garlic Sausage casings--Available any butcher shop

Directions Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes.

Nilagang Baka (Boiled Beef) Ingredients o o o o o o o o o

1 1/2 lb. beef cut into 2X2 inch pieces 2 cubes beef boullion or beef stock (plain water would suffice) 1 tsp. peppercorns 1 small onion chopped 2 medium-sized carrots cut into quarters lenghtwise 3 medium-sized potatoes cut into quarters 1 small head of bok choy (pechay) (optional if not available) I small head of cabbage cut into quarters salt and pepper to taste

Directions Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more. After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.

Serves 6 people

Sinigang na Sugpo Serves: 8

Ingredients o o o o o o o o

10 cups water 2 pieces onion quartered 4 pieces tomatoes, seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw), cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps, trimmed 14 ounces spinach or Asian watercress (kangkong)

Directions Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.

Lengua Serves: 4 - 5

Ingredients o o o o o o o o o o

1 piece ox-tongue, thoroughly cleaned and sliced Lea and Perrins sauce salt and pepper 10 pieces calamansi 3 cloves garlic, crushed 2 medium onion, sliced 1 can (12 ounces) Cream of Mushroom soup button mushrooms button olives 4 tablespoons butter


1/4 cup grated cheese

Directions Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.

Igado Ingredients o o o o o o o

1/4 pound each pork tenderloin, liver, heart and kidney 2 tablespoons green peas salt to taste 1/2 cup iloco vinegar 1/2 cup soy sauce 1/4 cup bell pepper 1 tablespoon garlic

Directions Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Hot Diggety Dog! Stew Classic Recipe Ingredients

o o o o o o o o o o o o o o

3kgDog meat 1 1/2 cup Vinegar 60 Peppercorns, crushed 6 tbl Salt 12 Cloves garlic, crushed 1/2 cup Cooking oil 6 cup Onion, sliced 3 cup Tomato sauce 10 cup Boiling water 6 cups Red pepper, cut into strips 6 piecebay leaf 1 tspTabasco sauce 1 1/2 cups Liver spread, ** see note 1whole fresh pineapple, cut 1/2 inch thick

Directions 1. Cut meat into 1" cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours. 2. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender. 3. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco. 4. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes. * you can substiture lamb for dog. The taste is similar, but not as pungent. ** smooth liver pate will do as well. Suggested Wine: San Miguel Beer Serving Ideas : Rice, naturally. NOTES :For the faint of heart, you can always substitute lamb in place of next door's rover, but the meat will not be as sweet or as rich in flavor.

Filipino Sinigang (Tamarind Soup) Ingredients

o o o o o o o o

3 lbs pork ribs, chopped into 1 inch pieces 2 tablespoons minced garlic 1 medium onion, chopped 1 packet sinigang tamarind soup mix (found in international food section) 16 cups water 1 bok choy, chopped in 1 to 2 inch slices 1 daikon radishes, chopped in thin round slices (optional) 1 small tomato, chopped fine (optional)

Directions 1. Saute ribs garlic onions and salt to taste until brown. 2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you. 3. Remember you can eat this with rice. 4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min. 5. It is good if the meat easily comes away from the bone. 6. You can eat this straight or over rice or both.

Embutido Ingredients o o o o o o o o o o o o o

2 lbs ground pork 2 eggs, lightly beaten 2 hot dogs, chopped 1 onion, chopped 1 red bell pepper, chopped 1/2 cup sweet pickle relish 1/2 cup tomato sauce 1 cup shredded bread salt pepper soy sauce 1 stalk celery, chopped 2 tablespoons powdered milk (optional)

Directions 1. Combine all ingredients in a bowl. 2. Mix thoroughly. 3. Roll 1 ½ cups of mixture in foil. 4. Steam for 1 hour. 5. Let cool. 6. Chill for 4 hours or overnight. 7. Slice diagonally

Ukoy (Shrimp Patty) Ingredients BATTER o o o o o o o o o

1 cup all-purpose flour 1 cup cornstarch 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/4 cup annatto water 1 1/2 cups shrimp broth 1 egg, well beaten cooking oil TOPPING

o o o

2 cups bean sprouts 1 cup chopped green onion 2 pieces tofu, cut into strips

o o

1/2 lb small shrimp, cleaned 1 cup papaya

Directions 1. Sift the first five batter ingredients together in a bowl. 2. Blend in the annatto water, broth and egg. 3. Beat until smooth. 4. Heat oil in high heat for deep-frying. 5. Set aside. 6. Arrange a bed of bean sprouts and green papaya in a saucer. 7. Top with some green onion, tofu strips and shrimps. 8. Add about 1/3 cup of batter. 9. Slide the mixture carefully into the hot oil. 10. Fry until crisp and brown on both sides. 11. Drain. 12. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Cocreta De Patatas Ingredients o o o o o o o o o o o o o

1/2 kilo potatoes, boiled and mashed well 3 tablespoons butter or margarine 1/3 cup milk, or enough to make a paste Salt and pepper Minced garlic Minced onions 1/2 kilo ground beef or pork Oil for sauteing 1/2 cup water Spring onions, minced Flour Bread crumbs 2 eggs, slightly beaten

Directions Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside. Saute garlic, onions, and ground meat in oil. Stir in the water and simmer until the meat is cooked, and the mixture almost dry. Season with salt and pepper, then add the spring onions. Blend in a little flour to get a moulding consistency. Shape mixture into firm separate forms the size and shape of eggs. Cover individually with the mashed potato mixture. Roll each one in bread crumbs. Set aside. Heat the oil for frying. Dip the potato-meat "eggs" into slightly beaten eggs, then fry. Serve with a hot sauce.

Bopes Ingredients o o o o o

1 kilo pig lungs 1/4 kilo pork fat Lard for sauteing 1 head garlic, minced 1 medium onion, chopped

o o o o o

3 medium tomatoes, chopped Vinegar 2 medium radishes, cut into thin strips 4 medium bell peppers (red and/or green), cut into thin strips Salt to taste

Directions Wash and boil the pig lungs and fat; cool, then chop finely. Saute the lungs and fat in lard with garlic, onion, and tomatoes. Add vinegar and simmer until almost dry. Then add the radish and pepper strips. Season with salt.

Galantina Ingredients o o o o o o o o o o o o

1 chicken (capon) Lemon juice Salt and pepper 1/4 kilo ground pork 1 can sausages 1-1/2 pig's brain, boiled and mashed, the membranes peeled off 1/2 cup chopped pickles Salt and pepper Cooked chicken meat, cut into strips 1 piece chorizo de Bilbao, cut into strips 2 eggs, hard boiled Chicken stock


Dress the chicken. Split it down the back and open it flat. Lay the bird skin up on a cutting board. Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece. Marinate the chicken in lemon juice, salt, and pepper. Set aside. Mix the pork, sausages, brain, and pickles well until blended thoroughly. Lay and spread the deboned chicken. Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center. Form into a roll; then, sew it up and roll in a piece of cheesecloth. Drop the roll into boiling chicken stock. Cook for about two hours. When done, remove the roll from the stock. Drain and lay the roll on a platter. Place a weight on top of the cooked galantina to press it a bit. Allow to cool. When cool, remove the cheesecloth. Keep the galantina refrigerated. To serve, slice and arrange on a platter. Garnish with parsley or kinchay.

Siomai Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:

Ingredients o o o o o o o o o o

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 1/3 cup chopped water chestnuts or turnips (singkamas) 1/3 cup chopped carrots 2 medium or 1 large minced onion(s) bunch of spring onions or leeks 1 egg 5 tablespoons sesame oil 1 teaspoon freshly ground pepper 1 teaspoon salt 50 pcs. large or 100 pcs. small wanton or siomai wrapper


soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions Mix all the ingredients for the filling in a bowl. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Meanwhile, boil water and brush steamer with oil. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional. Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper Ingredients o o o o o

1/4 cup water 1 egg 1 tablespoon vegetable or corn oil 1/4 teaspoon salt 1 1/2 cups all-purpose flour

Directions Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour. Remove from heat and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls. Roll each ball on a floured board until paper thin. Set aside. Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste. The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.


Fresh Lumpia Wrapper Skins 10 pieces

Ingredients o o o

1 cup flour 1 egg 1 cup water

1 Mix all ingredients until very smooth. 2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

Inihaw Na Bangus (Grilled Milkfish) Yield: 4 servings

Ingredients o o o o o o o

1 Whole bangus (about 2 lbs) or white fish, dressed 2 sl Lemon 1 ½ ts Salt ? ts Pepper ½ c Tomatoes, chopped ¼ c Onions, chopped 2 Green onions, chopped

Directions 1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with salt and pepper. 2. Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals until done. (about 15 minutes on each side). 3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip. Preparation and cooking time: 45 minutes Serves 4 Recipes

Adobong Pusit Yield: 2 servings

Ingredients o o o o o o o o

½ kg Small fresh squids ½ c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Extra salt and pepper for seasoning 1 ts Vet-sin (monosodium glutamate) (optional)

Directions Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of

you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

Philippines Vegie Dishes Some of these recipes contain eggs, so are not strictly vegan

Adobong Gulay Gulay - Vegetables = talong (egg plant), potato. Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce.

Ingredients • • • • • • • • •

1 onion 3 cloves of garlic (adjust to your taste) peppercorn, to taste 2 bay leaves vegetable oil (2-4 tablespoon) potatoes or talong (around 1 lb or so), cubed, sliced soya sauce (1/4 c) sukang Paombong or your favourite vinegar (1/4 c) pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)

Directions In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until

translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 3540 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low. Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.

Banana Blossom Ginataan Ingredients • • • • • • • •

2 banana blossoms (I just used the ones in the can, 10 oz drained) 1 cup pure coconut milk 2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water) 1/4 cup sliced tomatoes 1/4 cup sliced onion 2 cloves garlic, crushed 1 tbsp veg oil 2 dried red chillies (optional if you want this slightly spicy) salt and pepper to taste

Directions If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside. If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside. Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic

until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavours.

Bulanglang Ingredients • • • • • • •

1 cup malunggay leaves (if you can't get this, try spinach or kangkong [swamp cabbage, watercress can also substitute for it - Ken.]) 1 cup squash, cubed 1 cup upo (gourd), sliced [substitute with zucchini - Ken] 1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish) 1/2 onion 1 cup water tomatoes

Directions Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Misua Ingredients • •

1 small bundle misua (fine rice vermicelli) 3 eggs

• • • • •

2 cups water 1 tbsp veg oil 1 clove chopped garlic 1 onion salt or patis and pepper to taste

Directions Saute garlic in oil until light brown. Add onion and saute until onion is translucent. Add water, salt or patis and pepper to taste. When the water boils add eggs whole, one at a time. Break misua into 3-inch lengths and add. Remove from heat and serve hot.

Ginataang Saba Note: Guinataan - anything cooked in gata or coconut milk. Saba are Philippine cooking bananas mainly used for sweets and a few vegetable and meat stews. Plantains can be substituted.

Ingredients • • • • • • • • • •

4 - 5 unripe (very green!) bananas or 2-3 (very green) plaintains 1 tsp salt 1/4 c oil (can cut down on this) 2 c coconut milk 3-5 cloves of garlic (to your taste), chopped finely 1 small onion, finely sliced 2 fresh chillis, sliced (optional) 2 tsp dried shrimp, soaking in 2 tsp hot water (omit if vegan) 1/2 c sili leaves (or other greens that might go with this, like spinach, for example) salt and pepper, to taste


Peel the bananas or plaintains, cut them in half cross-ways, and then in slices or quarters lenthwise (to whatever size you wish). Rub them with the salt. Heat the oil in a frying pan and then fry the slices a few at a time, until they are golden brown. Drain on paper towels (or in a collander) and set aside. Heat ~1 tblsp (or so) of oil, then fry the garlic, onion (and chilli if using) for about a minute or so, then add the cocounut milk (and dried shrimp in its soaking water). Simmer for around 5-10 minutes. Add the fried bananas and the leaves and simmer until the gravy is thick. Adjust the saltiness and pepper levels to your taste. Serve over rice. For an interesting taste, try using coconut oil as a medium of cooking (not for frying the bananas though). Even though it might be more unhealthy, it does give a nice flavour to the food.

Sinangag Vegetable fried rice the way my father does it.

Ingredients • • • • • • •

Yesterday's left-over fried rice (say 1 cup of cooked rice) 1 small onion, sliced thinly 2 cloves garlic, chopped into small bits 1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag! 1/2 c peas (we generally use the frozen kind) salt and pepper to taste toyo (soy sauce) for colour

Directions Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.

This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.

Ginataang Talong Ingredients • • • •

1 onion 1 cup coconut cream salt and pepper to taste talong - eggplants

Directions Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.

Tortang Tagalog For 4 people:

Ingredients • • • • •

1 small Japanese-type talong (eggplant) per person (4 of them then) 1 egg per person 1 onion salt, pepper to taste tomato, cilantro or kinchay to garnish

Directions Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.

Sopa de maiz (filipino corn soup) Yield: 1 Servings

Ingredients • • • • • • • •

3/4 c Thinly sliced onions 2 Cloves of garlic, minced 1/2 lb Raw shrimp, shelled, -deveined, and diced 2 c Bottled clam juice 2 c Water 1/2 ts Freshly ground black pepper 1 1/2 c Chopped, cooked -or canned corn 1/2 c Shredded watercress -or spinach

Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.

Eggplant Adobo Yield: 5 servings

Ingredients • • • • • • •

5 c Diced eggplant, -cut in 1 1/2-inch cubes Salt to taste 1/3 c Vegetable oil 1/3 c Soy sauce 1/4 c Red wine vinegar 6 Cloves garlic, minced 1/2 ts Freshly ground black pepper

Directions Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.

Gluten Guisado Ingredients • • • • • • • • •

1-1/2 cups ground gluten 1/2 cup tomatoes, sliced fine 1 tablespoon garlic, minced Salt to taste 1 can sweet peas Dash of pepper 1/3 cup onions, sliced 1/4 cup raisins 1 tablespoon oil

• •

1/2 cup water 1-1/4 cups potatoes. diced

Directions Sauté garlic in oil until brown. Add onions and tomatoes and cook until tender. Add ground gluten and seasoning. Cook for 10 minutes. Add potatoes and water. Simmer until done. Add raisins and peas just before removing from fire. Yield: 4 to 6 servings.

Tofu Arroz Caldo Ingredients • • • • • • • • • •

1-1/2 pound fresh tofu 1 teaspoon fresh ginger finely sliced 1 tablespoon vegetable oil 1 cup rice grains(uncooked) 3 cloves minced garlic 7 cups water 1 medium onion, finely sliced 2 tablespoon fish sauce (patis) 5 stalks scallion(spring onion) finely sliced salt and pepper to taste

Directions Cut the tofu into one inch squares. Then deep fry it until golden brown. Set aside. In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Then add fish sauce. Add rice, water and a

little salt and pepper. Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached. Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced scallions just before serving. If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. Yield: 6 - 8 servings.

Peanut And Eggplant Scallops Ingredients • • • • • • • • • •

3-4 small eggplants 1 egg 3/4 cup condensed tomato sauce l/2 cup finely chopped salted peanuts 1 tablespoon margarine l/2 cup soft crumbs 1 tablespoon onion, chopped fine 1/2 teaspoon salt 1/4 cup dry crumbs mixed with 1 tablespoon melted margarine

Directions Pare eggplants and cut in cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except buttered crumbs and cheese. Place in oiled baking dish. Sprinkle with crumbs and bake at 350 degrees F for about 25 minutes. Sprinkle with cheese on top and bake for 5 more minutes. Yield: 5 servings.

Crispy KangKong Ingredients • • • • • • •

4 bunches kangkong leaves, cleaned 1-1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour salt and monosodium glutamate ( MSG) to taste 1 pc boiled egg, grated medium

Directions Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ). Mix until smooth in consistency. Heat oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Spiced Coconut Sweet Potato Serves 4

Ingredients • • • • • • • • • • •

1 Onion, chopped 3 Garlic Cloves, crushed 2 Large Chillies, finely chopped 1 teasp Ground Turmeric 1 teasp freshly grated Root Ginger Salt and Black Pepper 1 tbsp Soy Sauce 240ml/8fl.oz. Coconut Milk 360ml/12fl.oz. Water 1 tbsp Lemon Juice 450g/1lb Sweet Potato, peeled and sliced

Directions 1. Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.

2. Add the sweet potato, mix well and simmer for 15-20 minutes or until the potatoes are tender. Serve hot.

Fresh Lumpia Wrapper Skins 10 pieces

Ingredients • • •

1 cup flour 1 egg 1 cup water

1 Mix all ingredients until very smooth. 2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

Spanish Bread

Ingredients • • • • • • • • • • • •

Bread flour 1.0 kg Instant Yeast 8 g Dobrim Nobro 4 g Monofresh 5 g Sugar 160 g Salt 15 g Water 520 g Shortening 40 g Skimmed milk 200 g All-purpose flour 200 g Sugar 200 g Margarine 300 g

Total Weight 2.7 Kg

Directions 1. Blend flour, Instant Yeast, Dobrim Nobro, Monofresh, sugar, salt, and water using a spiral mixer at low speed for 1 minute. 2. Add Bakels Shortening and mix until fully developed. 3. Rest for 10 minutes then cut 50 g pieces and round. 4. Flatten each dough piece into an oval shape and then place prepared filling. 5. Mould into hotdog roll shape. 6. Proof then bake at 180°C.

Tamales Vegetarian Ingredients • • • • • • • • • •

2 cups raw rice, roated and soaked in 1-1/2 cups water then ground 1 cup rich coconut milk or coconut cream 4 cups coconut milk, diluted 1 cup finely chopped peanuts 1/2 cups brown sugar banana leaves cut into 10" wide pieces 2 tbsps salt 1/4 kg gluten, boiled and diced 2 tbsps atchuete seeds, soaked in 1/4 cup water 2 pcs eggs, hard-boiled and shelled

Directions In saucepan, combine rice, coconut milk, sugar, salt and achuete water. Simmer until mixture is smoother and thick, stirring constantly. Then pour in rich coconut milk, stirring well until smooth in consistency. Add peanuts. Remove from heat. Put banana leaves together. Drop 1 tablespoonful of mixture on center of banana leaf. Top mixture with a slice of gluten and a slice of egg. Wrap mixture with banana leaf and tie around. Do the same with remaining mixture. In a big cookng pan, boil water and drop tamales . Cover and let boil 30 minutes. Transfer to tray and let cool before serving.

Philippine Desserts

Bibingka Cassava Ingredients For the bibingka • • • • • • • • • • •

3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population. 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping 1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese

Directions 1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Brazo de Mercedes Creme-filled Log Cake Ingredients Filling • • • • • • •

5 cups milk 1 cup sugar 2 tablespoons unsalted butter 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts

Directions In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Ingredients Meringue • • •

10 egg whites 1 cup sugar 1 teaspoon vanilla extract

Directions Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

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 half-filled 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.

Kalabasa (Pumpkin) Leche Flan Ingredients • • • • •

2 cups kalabasa (pumpkin), cut finely 1 cup condensed milk 3 eggs sugar 1/2 teaspoon dayap (lime) or vanilla

Directions Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam for about 20 minutes.

Light and Fruity Caramel Flan Ingredients • • • • • • • •

1 1/3 cup sugar, divided 1/3 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 1/4 teaspoon lime peel, grated finely seasonal fresh berries, for garnish

Directions Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup

gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired. Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Ginataan Ingredients • • • • • • • • • •

250 g glutininous rice (sweet rice) flour 6 saba (or plantain), sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato), cubed 300 g white sugar 225 gabi (taro root), cubed 1 can coconut cream other ingredients (e.g. root crops) may be used

Directions Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface. Stir in sugar and coconut crea, then transfer to a serving bowl.

Kutsinta Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated


Ingredients • • • • •

1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Puto (Rice Muffins) Ingredients • • • • •

2 cups rice flour 1/2 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar

• •

1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.

Gulaman at Sago (Gelatin and Tapioca Pearls) Ingredients • • • •

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions 1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes. 2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.

Champorado (Chocolate Rice Pudding) Ingredients • •

1 cup glutinous (sweet/sticky) rice 2 1/2 cups water

• • • •

1/2 cup (more or less to taste) unsweetened cocoa 1/2 cup (more or less to taste) sugar 1/8 tsp. vanilla extract some sweetened condensed milk

Directions 1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top. Serves 4 people

Turon Ingredients • • • • •

ripe bananas, peeled and cut into half, lengthwise brown sugar 3 cups cooking oil lumpia wrappers 1/2 cup langka preserves (optional)

Directions Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.

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.

Palitaw Ingredients • •

Sweet rice flour - about a cup. 3/4 cup water

• • •

coconut flakes Lots of white sugar Toasted linga (sesame seeds).

Directions Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.

Peanut Squares Ingredients • • • •

1 cup of shelled roasted peanuts 1/2 cup of sugar 3/4 cup of milk 1/4 cup of sugar for the pastry board

Equipment needed: You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.

Directions 1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well. 2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture

boils and the sugar dissolves. 3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes. 4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove. 5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula. 6) Allow it to cool so you can handle it. 7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter. 8) Remove the cookies from the pastry board with a spatula. This recipe makes 3 1/2 to 4 dozen.

Pich Pichi Ingredients • • • •

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut, for garnish

Directions Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut. Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.

Cassava Cake

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. I have found the most difficult ingredient to find is usually the coconut cream. If you can't find it don't worry. Simply use another can of coconut milk in it's place. Also it is easier to just buy the cassava already grated. It should be in the freezer section. You could cut the recipe in half but then you are left with 1/2 a can of everything. Or try making one thick cake. You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan. I hope you enjoy it!

Ingredients Cake • • • • • • • •

2 Lbs Grated Cassava 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping) 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping) 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping) 2/3 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut

Topping • • • •

3 Egg Yokes 1/3 Cup Reserved Sweetened Condensed Milk 1/3 Cup Reserved Coconut Milk 1/3 Cup Reserved Coconut Cream

Directions Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

Rum flan cake Yield: 8 Servings

Ingredients o o o o o o o o o o o o o o o o o

1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 3/4 c Sifted cake flour 1/2 c Sugar 1 ts Baking powder 1/4 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 1/4 ts Cream of tartar Whipped cream

Directions Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,

beating until stiff but not dry. Gently fold batter into whites. Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

Coconut Rice (Mochi - Bibinka) Ingredients o o o

2 1/2 lb (5 1/2 cups) mochi rice 1 can (12 oz) frozen coconut milk thawed 1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Directions Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.

Avocado Milkshakes

o o

1 avocado 1/3 quart whole milk

o o

3 tablespoons sugar 2 scoops vanilla ice cream

Directions Blend. Drink.

Pianono Yield: 1 Servings

Ingredients o o o o

6 Egg whites 6 tb Sugar 6 Egg yolks 6 tb Sifted flour

Directions To 6 egg whites beaten until stiff, add the following by spoonfuls, beating well after each addition 6 tablespoons sugar, then add 6 yolks of eggs (well beaten). Blend well. Cut and fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined with greased paper. Bake for 15 minutes at 400F. Turn out on another sheet of paper sprinkled with sugar. Remove paper lining. Spread jam frosting over cake and roll. Dust surface with sugar. Slice crosswise.

Cascaron - bitsu-bitsu Yield: 1 Recipe

Ingredients o o o o o

1 pk Mochi flour 1 Coconut; grated, place -coconut in a large bowl 1 1/2 c Hot water; pour into bowl -of coconut 1/3 Box of dark brown sugar 1/4 c Cold water

Directions Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut in flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.

Steamed Palm Sugar Custard Ingredients o o o o o

3 cups milk 1/3 cup grated dark palm sugar 1 star anise 1 cinnamon stick 2 eggs

Directions 1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes. 2. Strain mixture and place in a bowl. 3. Beat eggs lightly and whisk into milk mixture. 4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer. 5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set. 6. NOTE: Try not to open the lid of the steamer before 18 minutes. 7. Affects the texture of the custard.

8. Steam would be lost once the lid is opened before they are ready.

Mango Cream Cake Ingredients o o o o o o o

1/2 cup butter 1/2-3/4 cup sugar, depending how sweet u want it 1/2-3/4 cup powdered milk 1 (170 g) container cream 2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish 24 lady fingers (not the ones from live ladies) maraschino cherry, if desired

Directions 1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture. 2. Lay lady fingers on a 9x9 inch dish or pan. 3. Top with mango cream mixture. 4. Lay second layers of ladyfingers. 5. Repeat process. 6. Garnish with mango slices and cherries. 7. Refrigerate for 5-6 hours or overnight to set.

Tocino Del Cielo Ingredients o o o

25 egg yolks 4 cups sugar 3 cups water

Directions 1. Boil sugar and water until syrup forms small ball when dropped in water. 2. Beat egg yolks, add the syrup after cooling it then blend well and strain. 3. Line a pan or small molds with thick caramel syrup. 4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean. 5. Allow to cool before unmolding. 6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving

Ambrosia Salad

Ingredients o o o o o o o o o o o o o

2 lacatan bananas, sliced into rounds 1 orange or naranjita, pared and separated into segments (remove membrane and seeds) 1 cup diced fresh pineapple 1 cup watermelon balls 1 cup cantaloupe balls 1/2 cup diced ripe mango 1/2 cup avocado cubes 1 cup shredded fresh macapuno 1-1/2 cups preserved kaong (sugar palm) 1/4 cup coarsely chopped cashew nuts or peanuts 3 tablespoons lemon juice 1 can condensed milk or fresh cream 1/4 cup flaked coconut

Directions Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice. Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.

Steamed Ube Cake Ingredients o o o o o o o

2 cups purple yam, washed, peeled and cubed 2 cups sweet rice flour 1-1/2 cups water 1 cup sugar 1-1/4 cup coconut milk 4 tablespoons baking powder 1/2 cup grated coconut

Directions Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth. Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well. Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room

temperature, topped with coconut. Makes 3 dozen cakes.


Ingredients o o o o o o o o o

3 1/2 to 4 teaspoonfuls of yeast 1/3 cup of lukewarm water 1 1/2 teaspoonfuls of white sugar 1/2 cup diluted evaporated milk or undiluted whole milk 1/2 cup white sugar 1/4 melted butter 3 egg yolks 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour) grated mild white or yellow cheese, white sugar, softened butter for top or filling

Directions dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Yema Balls

Ingredients o o o o o o o

3 egg yolks 180 g condensed milk 120 g mashed potato 1 tablespoon plain flour 1 teaspoon vanilla essence 1 tablespoon butter 1/8 teaspoon salt

Sugar Glaze: o o o

100 g sugar 60 ml water 1/8 teaspoon cream of tartar

Directions Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Mango Chocolate Cream Cups Ingredients 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.

Bibingkang Galapong

Ingredients • • • • • • • •

4 eggs, well beaten 2 cups coconut milk 1 cup sugar 1/4 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 1/2 teaspoon salt 1/4 cup coco cream, 1/4 cup sugar for topping

Directions Add sugar to beaten eggs. Combine salt and flour; add to egg mixture. Add melted margarine, coconut milk, and baking powder. Pour into banana leaf-lined mold. Bake in 375 degrees Fahrenheit oven.

When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed. Yield: 3 large bibingkas.

Buko Pie Ingredients CRUST • • • • • • • • •

2 cup all purpose flour 1 teaspoon salt 1/2 cup corn oil 1 tablespoon water FILLING 3 1 /3 cup buko, young coconut 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup cornstarch 1/4 cup cheese, grated

Directions To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

Philippines Sauces Liver Sauce Ingredients

• • • • • • • • • •

one 4-ounce can liver pate or spread 1/3 cup vinegar 1 cup water 1/3 cup sugar 1/3 cup bread crumbs 1 teaspoon salt 1/3 teaspoon black pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 2 tablespoons finely chopped onion

Directions Mix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and saute garlic till brown. Add onion and cook until transparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to taste. Serve with roast pork or beef.

Lumpia Sauce Ingredients • • • •

3 cloves garlic -- minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper

Directions Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.

Sari Sari Sauce Ingredients • • •

3 cloves garlic (crushed with the side of a knife) 1 to 5 chillies chopped to taste (finely if required extra spicey) 3 tablespoons of patis (fish sauce)

• • • •

3 tablespoons of light soya sauce 1 table spoon of lemon, lime or white wine vinigar 3 cracked pepper corns 1 fresh corriander plant finely chopped

Directions Mix all ingredients and cover. the longer left (up to a week) the better as all the flavours combine Sari Sari sauce is a simple but delicious sauce with Lumpia (spring rolls), Stir fries, chicharon (pork cackle) The cook should experiment with the basic formula to suit personal tastes Serve in a bowl with a tea spoon as so diners can help themselves

Tomato Sauce Ingredients • • • • • • •

1/4cup extra-virgin olive oil 4 garlic cloves minced 1cup chopped onion 6 Roma tomatoes peeled, seeded, and diced 1tbl tomato paste Salt to taste Freshly-ground black pepper to taste

Directions Heat oil in skillet over high heat. Add garlic and cook until lightly browned. Add onion and reduce heat. Cook over medium-high heat until onion is translucent, 5 minutes. Add tomatoes and tomato paste and cook until tomatoes release juices and soften, 5 minutes. Season to taste with salt and pepper.This recipe yields 4 servings.

Egg Gravy Ingredients •

1 teaspoon chopped onion

• • • • •

3 tablespoons flour 2 tablespoons margarine 1/4 teaspoon salt 1 egg, well beaten 2 cups water or vegetable stock

Directions Brown onion in oil, then add beaten egg. Mix egg with fork while cooking, as for scrambling; then add flour. Brown mixture slightly, then add salt and liquid. Cook until thickened (about 5 minutes). (Chicken-style seasoning may be added.) Yield: 2-1/4 cups

Mild Chili Sauce Ingredients • • • • • • • • • • •

1-1/2 cups canned tomatoes 5 bay leaves 2 cups chopped onion 1 tablespoon salt 2 green peppers, chopped 1/2 teaspoon thyme 1 cup chopped celery 1/2 cup kalamansi juice 2 pods canned pimientos 1/2 teaspoon sweet chili powder 1/4 cup brown sugar

Directions Cook all ingredients together, except kalamansi juice, 20 to 30 minutes. Cool and add kalamansi juice. Remove bay leaves. Put through a fine strainer or blenderize. Yield: 1 quart.

Sweet and Sour Sauce Ingredients

• • • • •

2-1/2 tablespoons kalamansi juice 1/2 teaspoons salt 3 tablespoons sugar 4 teaspoons flour blended with 1 cup water 1-1/2 tablespoons soy sauce

Directions Combine kalamansi juice, sugar and soy sauce. Bring to a boil. Add flour blended with water and stir until mixture thickens. Cook over low fire for 1 minute.

White Sauce Ingredients Thin 2 tablespoons butter or or margarine 2 tablespoons flour 2 cups milk 1/2 teaspoons salt salt

Medium 1/4 cup margarine or butter 1/4 cup flour 2 cups milk 1/2teaspoons salt

Directions Melt margarine in saucepan over low heat. Blend in flour; gradually add milk, stirring constantly. Add salt and cook, stirring until thickened. Yield: 2 cups.

Fruit Salad Dressing Ingredients • • • • •

1 cup evaporated milk 1/2 cup pineapple juice 1/3 cup sugar 1 egg, slightly beaten 2 tablespoons all-purpose flour

Thick 1/4 cup margarine butter 1/4 cup flour 2 cups milk 1/2 teaspoons

Directions Place the sugar and flour in a saucepan. Slowly pour in the milk and stir until no lumps are present. When thick, add the pineapple juice and slightly beaten egg. Stir and cook for another 3 minutes. Serve as fruit dressing.

Sour Dipping Sauce Serves 4

Ingredients • • • • • • • • •

2 Garlic Cloves, thinly sliced 1 teasp coarsely grated Root Ginger, 2 tbsp Tamarind Paste, soaked and strained 1 tbsp Honey 1 teasp Sugar 1 tbsp Soy Sauce 2 teasp Fish Sauce Salt and Paprika ½ teasp Crushed Chilli Pepper

Directions 1. Place all the ingredients in mortar and pestle and grind until smooth. Serve at room temperature.

Corn Relish (Acharang Mais) Ingredients : • • • •

1 teaspoon salt 1/2 cup sugar 1/2 cup apple cider vinegar 1 cup cooked or canned corn

• • • •

1 medium-size onion, diced 1 medium-size green pepper, diced 2 teaspoons hot pepper sauce 1/4 cup finely diced pimento

Directions 1 Combine salt, sugar and vinegar in saucepan. Bring to a boil. Add corn, onion and green pepper and boil for 5 minutes. Stir in hot pepper sauce and pimento to taste. Refrigerate. Serve cold.

Radish Relish (Acharang Labanos) 10 portions

Ingredients • • •

4 medium-size white radishes 2 teaspoons salt 1 cup pickle juice

Directions 1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out the juice to remove the bitter taste of the radishes. Rinse in water and squeeze liquid out. Add enough pickle juice to cover the radishes. Serve with any fried or broiled fish or meat.

Vinaigrette Dip (Sausawang Suka) 2/3 cup

Ingredients • • • • •

1/4 cup soy sauce 1/3 cup vinegar 3 cloves garlic, crushed salt and pepper to taste dash of red hot pepper (optional)

Directions 1 Mix all ingredients together. Serve with fried or roast meat and fish dishes.

Vinaigrette Sauce 1-1/2 cups

Ingredients • • • • •

1/2 cup apple cider vinegar 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup water 2 teaspoons finely minced parsley

Directions 1 Mix all ingredients and serve.

Plum Sauce Ingredients • • • •

1 cup plum preserves 1/4 cup white vinegar 1 tablespoon cornstarch 1 teaspoon cayenne pepper

Directions 1 Combine all ingredients and blend very well. Place in a saucepan and bring to a boil

Singaporean Meat Dishes

Roast Duck, Melon and Mango Salad Ingredients • • • • • • • • • •

Half roasted duck or boiled chicken 150 grammes (5 oz) honey dew melon One pear Half cucumber 150 grammes (5 oz) cantaloupe melon One mango 120 grammes (4 oz) jicama 3 Tbs coarsely grounded toasted peanuts 2 Tbs toasted white seasame seeds One coriander plant

Marinade for Duck • • • •

Half Tbs light soya sauce 2 tsp fine sugar One tsp oyster sauce One Tbs cooked vegetable oil*

Sauce • • • • • • • • •

3 Tbs water Half tsp salt One to 2 tsp sugar Half tsp sesame oil Half Tbs tomato ketchup One tsp chilli sauce One-and-a-half tsp cornflour One-and-a-half Chinese plum sauce or apricot jam 2 tsp vegetable oil


1. Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber, pear and jicama into fine strips, discarding skin and pulp first. 2. Arrange each vegetable and fruit neatly around a large serving platter, varying the colours. Put the duck in the centre, after first marinating it in the sauce. Top with a sprinkling of peanuts, sesame seeds and plucked coriander leaves. Chill in the fridge. 3. Mix all the sauce ingredients together except fro the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge. 4. To serve, pour the sauce over the duck at the table and all the guests should toss the salad together. * The oil should have been used to fry shallots first to remove any rawness of flavour.

Pepper Crab Ingredients • • • • • •

1 kg Crab 3 tbspn white pepper 1 tspn coriander seeds 1 tbspn minced garlic 1 stalk spring onion ( cut into 1 inch section ) 1/2 tbspn cornflour

Seasoning • • •

1/4 tbspn dark soy sauce 1 tbspn light soy sauce 1/2 tspn sesame oil

Directions 1. Blend white pepper and coriander seeds in a blender until fine. 2. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok. 3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant. 4. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked. 5. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes. 6. Serve hot.

Crisp Curried Shrimp Here's a quick and delicious way to enjoy fried shrimp. Adjust the seasonings to suit your palate. Makes 2 servings

Ingredients • • • • • • • • •

2 Tbs All-purpose flour 1/2 tsp Curry powder 1/8 tsp Cayenne pepper Salt 3/4 lb Shrimp (about 12), shelled and deveined 2 Tbs peanut oil 1 bunch Green onions, cut into 2-inch lengths Lemon wedges for garnishing

Directions In a bowl combine the flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat. In a heavy wok heat oil over moderately high heat until hot; saute green onions until almost tender. Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout. Serve shrimp with lemon alongside rice or over crisp-fried rice noodles.

Chilli Crabs or Lobster This is a popular dish amongst Singaporeans. It is also a common feature in the menus of famous seafood restaurants (along East Coast and Punggol). The abundance of fresh chillies and garlic makes this a very spicy and full-bodied dish. Chilli crabs/lobster bears testimony to the great love Chinese have for spicy Malay food. The real way to eat this dish is with a serving of large square chuncks of bread to dip into the

delicious sauce.

Ingredients • • • • • •

Lobster or crabs weighing about 450 grammes (1 lb) 6 fresh red chillies 5 cloves garlic 2 stalks spring onions One coriander (cilantro) plant 3 Tbs vegetable oil

Sauce • • • • • • • •

3 Tbs tomato ketchup One-and-a-half Tbs sugar, according to taste Quarter tsp salt One tsp pounded salted brown soya bean paste One cup water One-and-a-half tsp cornflour Half tsp rice or malt vinegar of freshly squeezed lime juice Quarter tsp dark soya sauce

Directions 1. Wash uncooked shellfish well, break off the claws and crack the shell by gently hitting it with a pestle. When preparing crabs, chop the bodies in half and then each half into 3 pieces. Wash and retain the shells. When using lobsters, chop off the tail and head, and chop the body, with shell still on, into thumb length pieces. 2. Plunge head and tail of lobster into boiling water and cook till the shell turns red. Remove from water and set aside for decoration. 3. Peel garlic and pound coarsely. Pound chillies coarsely too. Or grind in a food processor. 4. Wash spring onions, discard roots, cut into finger lengths. Cut coriander into one-inch lengths. 5. Mix sauce ingredients except for the vinegar or lime juice. 6. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces. 7. Stir fry for 2 to 3 minutes till shells turn slightly red. Stir sauce, add to the crabs or lobster and stir well for 2 minutes. Cover with a lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red. 8. Remove cover, squeeze the lime juice over or add the vinegar, stir well and add spring onions. Turn heat off, stir well and serve, garnish with coriander leaves.

Sayor Loday Ingredients • • • • • • • • • • • • • • • • •

300 grammes (10 oz) jicama 300 grammes (10 oz) long beans 240 grammes (8 oz) French beans 300 grammes (10 oz) cabbage 4 hard bean curd cakes 180 grammes (6 oz) small prawns, peeled 60 grammes (One-and-a-half oz) galangal, peeled and smashed One lemon grass, cleaned and smashed One cup dried prawns, washed, soaked and pounded or ground 20 shallots, peeled 2 tsp shrimp paste (belacan) One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk 6 cups water 2 tsp salt One tsp sugar 6-10 dried chillies One cup vegetable oil

Directions 1. Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally. Cut long beans into finger lengths. Peel jicama and shred into finger lengths. 2. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut each bean curd diagonally. Place wok over high heat and when smoking, add oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside. 3. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water. 4. Pound or grind shallots and shrimp paste coarsely. 5. Place thin coconut milk in a suacepan and turn on high heat. Add shallot mixture, dried prawns, galangal and lemon grass. When boiling, add jicama, long beans, French beans, cabbage and prawns. When boiling again, add bean curd and seasoning. Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.

Stewed Pork in Claypot Ingredients • • •

450 grams of pork frank 1 tbspn of tamarind paste 2 tbspn of peanut oil

Marinate • • • • • • • • •

2 tbspn of oyster sauce 2 tbspn of light soy sauce 1 tbspn of dark soy sauce 1 tbspn of black bean paste 1 tspn of sesame oil 1 tspn of Shao Shin wine pepper to taste 1 tspn of minced garlic 1 tbspn of cornflour

Directions 1. Cut pork into cubes and add in marinate mixture. Set aside to marinate for 30 minutes. 2. Heat wok up and add in 2 tbspn of peanut oil. Stir-fry marinated pork for 3 minutes. 3. Pour stir-fried pork into a claypot and add in tamarind paste and a cup of water. Cover claypot and simmer for 1 to 2 hours or until meat is tender and the soup is thicken. 4. Serve hot with rice.

Smoked Spicy Chicken Ingredients • • • •

1 chicken ( 1.5 kg ) 1/2 tsp salt 2 tsp wine 1 tsp sesame oil

Spicy sauce

• • • • • • • •

1 star aniseed 1/2 tsp brown peppercorn 1/2 tsp clove 1 piece cinnamon stick 1 cardamom 1/4 dried tangerine peel 5 cups water 2 tbsp sugar

Smoking ingredients for chicken • • •

1/2 cup Jasmine tea leaf 1/2 cup soft brown sugar 1/2 cup cooked rice

Directions 1. Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes. 2. Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes. 3. Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

Singapore Noodles Ingredients • • • • • • • • •

1/4 cup cooking oil 4-6 garlic cloves, minced 2 Tbsp slivered ginger strips (optional) 2 qts water 1 tbsp cooking oil 2 tsp salt 4-6 vermicelli nests (rice vermicelli worked great) 2 cups cooked pork, chicken, shrimp or beef, cut-up 1/3 cup slivered green onions

• • • •

2 tsp crushed red pepper (may be halved) 1/4 cup oyster sauce 3 Tbsp curry powder 2 tsp soy sauce

Directions Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender. Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand. Add meat, green onion and red pepper to wok. Stir-fry until hot. Add oyster sauce, curry powder and soy sauce. stir and toss well to mix thoroughly. Drain noodles. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.

Mee Siam Cooking time: 25 minutes

Ingredients Mee Siam and Sambal • • • • • • • • • • • •

water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 1 large onion, sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs, sliced Rempah o 5 tablespoons dried prawns (pounded separately) o 5 large onions o 4 cloves garlic

o o o o o

6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt

Gravy o o o o o o o

2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo), mashed a little 2 teaspoons sugar 1/4 coconut, grated 150 millilitres water

Directions Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside. How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish. Gravy Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.

Opor Sotong

Ingredients o o o o o o o o o o o o o o

1 kg sotong (squid) - cleaned and cut thumb size piece galangal (laos) - bruised 2 lemon grass - bruised salt to taste msg (optional) several lime leaves a few spoonful graded coconut - roasted oil grind the following: 4 cloves garlic 1 red onion 1/2 tea spoon tumeric (or powder) some dried chillies - soaked 2 tablespoon ketumbar (coriander) powder 1 teaspoon jintan puteh (cumin) powder

Directions Heat oil in wok and fry ground ingredients till fragrant, add coconut milk and season with salt and msg. Cook till thick, add sotong and cook for several minutes till it's done.

Bak KutTeh Ingredients o o o o o o o o o o o o

1 1/2 kg pork spareribs 1 tbsp sugar 3 tbsp cooking oil or lard ½ tsp pepper 2 tsp salt 2 cloves garlic 1 tsp preserved brown soya bean 1 tsp dark soya sauce 1 tsp peppercorn 1 inch long cinnamon bark 2 segments star anise 1 1/2 Litres water Garnishing Ingredients:


fried crispy shallots


Chinese crispy crullers (Yu-Char-Koay) Preparation of Ingredients:

44. Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour. 45. Pound the preserved brown soya bean. 46. Smash the garlic. 47. Cut the Chinese crispy crullers into ½ inch pieces.

Ingredients In a pot, bring water to a boil. Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later. In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds. Remove from heat and toss into the pot of hot boiling water. Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender. Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers.

Chwee kueh Chwee kueh, a popular local dish, is actually rice flour pudding that is traditionally a Teochew's snack. These round rice puddings by themselves are plain and tasteless and so you have to eat them with shredded preserved radish toppings (otherwise known as 'chye poh' in dialect) cook with vegetable oil to bring out the fragrant of rice flour. A little bit of home-made chilli will add some spice to an otherwise simple snack. In Singapore, most Chinese Singaporeans like to start their day with chwee kueh as breakfast. Hence, it's a common sight to see well-dressed executives with one hand holding their leather brief case and the other holding an oily plastic bag with the tasty chwee kueh in it. Delicious and cheap, the chwee kueh is normally sold in a pack of four or six. These are the

normal amount enough to fill your stomach. If you were to ask any Singaporean, the best and well-known chwee kueh is at Tiong Bahru Market, Stall "Jian Bo Shui Kueh" at Blk 83, Seng Poh Road #01-15E. With four chwee kuehs costing around $1.00, that explains the long queue at the stall ! Well, the best stuff is definitely worth waiting for! Ingredients: * 1 cup rice flour * 2 cups water * 1 heaped tbs corn flour * 3 tps oil * 170g Lard * half tsp salt * 2 tsp sesame seeds * 2 cloves garlic * 200g chopped, preserved, salted radish * pepper * soy sauce Method: To cook rice cake * Mix two types of flour with water * Add salt and 1 tsp of oil, beat well * Stir mixture over low heat till it thickens, keep stiring to prevent lumps * Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins * Pour mixture into moulds and steam for 10-15 mins or till well cooked * Remove from bamboo steamer and leave to cool for 10mins before serving. Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour. To cook the radish * Toast the sesame seeds till golden brown * Dice the lard, wash and drain * Fry lard, garlic and remaining oil in a saucepan until brown * Discard garlic and lard * Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning * Add sesame seeds, stir well. Add pepper, soy sauce to taste To serve * Remove rice cakes from moulds after 10 mins of cooling * Place a spoonful of cooked radish onto each rice cake * Serve with chilli sauce.

Chicken/Cucumber Broth

(Huang Quar Gai Tong) -------------------------------------------------------------------------------Really just a warm up for spicy dishes to follow, this hot first course to a meal in Singapore is delicate, warming, and puts 6 people in the mood for the next course. --------------------------------------------------------------------------------

Ingredients o o o o o o o o

1 uncooked chicken breast, boned, skinned, and sliced into paperthin strips 1 Tablespoon egg white, lightly whipped 6 cups chicken stock 1/4 teaspoon sugar 1 Tablespoon soy sauce 1 cucumber, peeled and seeded and cut into a julienne 3/4 teaspoon dark sesame oil salt and finely ground white pepper, to taste

Mix chicken strips into the egg white and set aside. Pour chicken stock, sugar, and soy sauce into a large saucepan and bring to a boil. Stir in the chicken strips and the cucumber sticks and bring the stock back to a boil. Immediately stir in the sesame oil, salt, and pepper--ladle into bowls--and take to the table.

Singapore Curry Puffs

Ingredients For the Pancakes 1 cup "All Purpose Flour" 2 eggs (set 1 aside and beat lightly) 2/3 cup milk 2/3 cup cold water For the Filling o 5 tbs corn oil o o o o

o o o o o o o o o

1 medium size red onion - chopped 8 oz lean beef - minced (alternative: chicken) 2 carrots - grated 1 parship - grated 1 tbsp tomato paste 2 tsp curry powder 1 tsp corn starch 2/3 cups beef stock (chicken if using minched chicken) Enough vegetable oil for deep frying

Directions To prepare pancakes: Sift flour into a bowl Make a well in center and add egg Gradually stir in milk and beat well until smooth Stir in cold water and beat well Pour batter into a pitcher, set aside Heat a little oil in a small skillet and pour off excess Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating Fry until 1 side is golden brown then flip over to do the same Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes To prepare fillings: Heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powder Cook gently 5 minutes, stirring constantly Add tomato paste and mix well Blend cornstarch with a little stock Add remaining stock to ground beef mixture and bring to a boil Add corn starch mixture and cook 2 minutes, stirring constantly Simmer mixture 10 minutes Lay pancakes, cooked-sides up, on a flat surface Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling Brush with egg and fold pancakes in half Chill for about 1 hour Half fill a deep fat fryer or saucepan with oil Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through Drain on paper towel Serve on an attractive flat plate, garnish with carrot strips if desired Makes about 4 to 6 serving.

Steamboat Sizzler Ingredients Plain soup stock: • 2 chicken carcasses, clean and remove fat • 4 litres water • 2 stalks spring onion Seasoning: • 1 tbsp salt • 1 tsp sugar • Dash of pepper Tomyam soup stock: • 2 chicken carcasses, clean and remove fat • 3 stalks lemon grass, smash • 4cm piece galangale, smash • 12 cilipadi • 2 coriander roots (white part only) • 2 tomatoes, quarter • 3 limes, squeeze for juice • 5 kaffir lime leaves • 1 bouillion tomyam-flavoured chicken stock cube • 4 litres water Seasoning: • 1 tbsp sugar • 1 tbsp salt • 2 tbsp nampla (fish sauce) • 250g deboned chicken fillet, cut into thick slices • 250g fish fillet (red snapper, garoupa or pomfret) • 600g mud crabs, halved • 500g large prawns, keep shells intact • 300g squid, clean and cut into thick round slices • 300g cuttlefish, cut into thick slices • 200g abalone mushrooms • 200g button mushrooms • 150g fish balls • 150g sotong paste balls

• • • • • • • •

2 pieces soft beancurd, cut into big cubes 1 packet Japanese tofu, slice into thick rounds 200g sea-cucumber, thinly slice 150g spinach (tung woh) 150g Chinese white cabbage (wong nga pak) 150g red carrots, cut into desired shapes 200g glass noodles, soak 200g fresh wantan noodles, scald

Dip sauce: • 1/2 cup chilli garlic sauce • 1 piece red fermented beancurd, mash • 2 tbsp lime juice

Directions Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat. Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat. Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later. Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again. Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles. To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil. To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.

Chicken with Dried Chillies Ingredients • • • • • • • • •

1 chicken (or use chicken thighs) - debone and slice 20 - 30 dried chillies (the big dark colored ones - I think they are called oil chillies) 4 garlic - slice fine 4 slices ginger 1/2 tsp cornflour dash of pepper 1/2 tsp sugar 1 Tbs soy sauce Chinese wine

Sauce • • • •

1 tsp cornflour 8 Tbs water 2 Tbs dark soy sauce 1 - 2 Tbs sugar

Directions - Season chicken with salt and all the ingredients listed above (not the sauce) for half an hour - Put 5 Tbs oil in the pan and fry the dried chillies till almost black and aromatic. - Add garlic and ginger slices halfway. Remove. Heat oil to fry the chicken for a few minutes until almost cooked before pouring in the sauce. Turn off heat as soon as the sauce starts boiling. - Spring onions, carrot slices or whatever you like can be added at the end of cooking time (to add colour and to stretch the dish if you are having more mouths to feed). - Leftovers can be used to make fried beehoon (remove the dried chillies and rinse them out in hot water which can be used as stock for the beehoon).

"Bak kwa" (Bee Cheng Hiang) Ingredients • • • • • • • • • •

1 kilogram lean pork For Gravy: 1 1/4 gravy 175 gram sugar 1/8 tsp.five spice powder 1 tblsp.lard 1/2 tblsp.rose wine 1 1/2 sauce 1/8 tsp.pepper 1 tsp.MSG 1/2 tsp.saltpetre

Directions Slice pork thinly. Season with gravy. Arrange thin pieces of pork onto a big flat plate with small holes (for ventilation) such that they become a big layer of sliced pork. Leave the pork to dry. When dry, cut it into squares (about 10 cm in length). Barbecue the square pork slices with burning charcoal until both sides are golden in colour. The barbecued slices can be stored in the freezer for up to several weeks

Singaporean Vegetarian Dishes Singaporean Hot Noodles With Tofu Ingredients • • • • • • •

13 oz Tofu, dried -- sliced 9 oz Chinese dried wheat noodles 13 oz Firm tofu -- cubed 1/2" 3 tb Chinese semsaem oil 3 tb Fresh ginger -- minced 1/2 ts Yellow asafoetida powder* 1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections

• • • •

3 tb Soy sauce 2 tb Plain sambal oelek 3 tb Fresh lemon juice 2 c Mung bean shoots

Directions Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately. *asafoetida powder: available at Indian grocers **choy sum: also known as rape ***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popular in Malay and Indonesian cuisine. Available at Asian grocery stores. To make your own,see the recipe

Five-Spice Stir Fry Serving Size: 4 Preparation Time :0:35

Ingredients •

8 ounces vermicelli, spaghetti, or linguine

SAUCE: • • • • • •

1/2 cup orange juice 1 tablespoon corn starch 3/4 teaspoon Chinese five-spice powder 1/4 teaspoon crushed red pepper flakes 2 tablespoons soy sauce 2 teaspoons liquid sweetener


• • • • •

12 ounces mushrooms -- cut into 1/4" slices 1 cup fresh baby carrots -- quartered lengthwise 1 medium onion -- cut into thin wedges 2 cloves garlic -- minced 3 cups broccoli florets (about 6 oz.)

Directions Cook pasta per package directions. Drain and cover to keep warm. Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside. Spray a nonstick skillet or wok with nonstick cooking spray. Heat over mediumhigh heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes. Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened. Serve over pasta.

Crispy Fried Tempe (Keripik Tempe) Ingredients • • • • •

600 gram tempe (fermented soybean cake) - not tofu 200 ml water ½ tsp. slaked lime water 100 gr. rice flour mixed with 25 gram cornstarch vegetable oil

• • • • • •

Spice Paste Ingredients: 4 candlenuts 1 clove garlic 1 tsp. coriander seeds salt to taste 1 cm fresh kencur


Slice the tempe in thin 3½ x 5 cm squares. Set aside. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth. Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp. Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time. Makes 5-6 servings.

Nasi Goreng (Fried Rice) Yield: 2 servings

Ingredients • • • • • • •

4 c Long-grain rice 8 Shallots or 1 small onion 4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika 4 tb Vegetable oil Salt 2 ts Sweet soya sauce 2 ts Tomato ketchup

Directions The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish. Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two hours is a satisfactory interval. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water. Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar). Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter. Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup. Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes. Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.

Oseng-Oseng Wortel (Stir Fried Carrots) Yield: 2 servings

Ingredients • • • • • • •

250 g (8 oz) carrots 4 Shallots 1 Clove garlic 1/2 Green or red chilli or 1 pn Of chilli powder 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water 2 tb Vegetable oil

Directions These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Malay, and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Malaysia. Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot. Makes 2 servings.

Terong Balado Ingredients • • • • • • • • •

1 lg Eggplant 3 Garlic cloves, -sliced or chopped 4 tb Onion, chopped 1 1/2 c Tomatoes (fresh), ripe 1 t Sugar 1 t Salt 2 ts Red hot chili peppers, -fresh 1/2 c Water 2 tb Vegetable oil


Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately

Asinan (Sweet And Sour Cucumber Salad) Serving Size : 4

Ingredients • • • • • • • •

3 ea Cucumber, large 1 ea Onion, med 1 ea Thai chile dressing 1/4 c Vinegar, white 1/4 c Oil 1/2 t Salt 2 t Sugar 1/2 t Garlic powder

Directions Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

Atjar Tjampoer Serving Size : 1


• • • • • • • • • • • • • •

100 g Carrots Salt 100 g Green beans 4 ea Scallions 100 g White cabbage 2 ea Toes of garlic 1/4 ea Cucumber 1 tb Oil 150 ml Vinegar 100 g Bean sprouts/shoots 1 tb Sugar 1 t Powdered ginger 1 t Kunjit/kurkuma 1 t Sambal ulek

Directions Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger. Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter. Sambal ulek: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens. This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.

Fresh Salad With Peanut Sauce (Keredok) Ingredients • • • • • • • • • •

1 fresh red or green semihot chili, cut into thin slices 1 clove garlic, sliced 1 teaspoon salt 2 small slices kencur, soaked in water for thirty minutes (optional) 3 tablespoons crunchy peanut butter 1 teaspoon tamarind, dissolved in 1 tablespoon water 2 teaspoons sugar 1 cup thin-sliced cucumbers 1 cup fresh bean sprouts 1 cup lettuce, broken into bite-size pieces

Directions Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well. Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature. Makes 4 servings, with other dishes.

White Curry Jackfruit (Gudeg Putih) Ingredients : • • • •

1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water 100 g melinjo leaves 4 bay leaves 1 cm fresh galangale (lengkuas), bruised

• • • • • • •

750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients: 10 small shallots 7 small cloves garlic 10 candlenuts 1 tbs. coriander seeds salt to taste a pinch of sugar

Directions Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spicepaste, salam leaves and lengkuas until the jackfruit is tender. Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done. Makes 4-5 servings.

Steamed Mushroom Wraps (Pepes Jamur Kuping) Ingredients • • • • • • • • • • • • •

100 gram cloud ear mushroom, soaked in hot water until soft, then drained 1 egg, beaten 125 ml medium thick coconut milk from ¼ coconut banana leaves Spice Paste Ingredients: 10 red chilies 10 bird shit chilies (prik kii nuu) 7 small shallots 3 small cloves garlic 5 candlenuts 2 tomatoes 1 cm fresh galangal (langkuas) 1 tsp. salt 1 tsp. palm sugar or brown sugar

Directions Slice the mushroom in 1 cm lengths and mix together with the egg, santan and the spice paste blend.

Devide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal. Steam the packets for about 25 minutes until done. Remove and set aside. Broil the packets over medium heat until liquid has evaporated. Makes 20 Wraps

Sweet Eggplant Stew (Semur Terong) Ingredients • • • • • • • • • • •

1 lb. eggplant 4 Tbs. vegetable oil 1 Tbs. shallots 1 clove garlic, sliced ½ cup water 1 Tbs. sweet soy sauce ½ tsp. pepper ¼ tsp. nutmeg 1 tsp. vinegar ½ tsp. salt 1 tsp. sugar

Directions Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside. Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce. Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant. Serve hot or at room temperature. Makes 4 servings.

Nasi Lemak Ingredients • • • • • •

1 kg rice (siam) 45 oz (1035 ml) coconut milk - 2 no. coconut 4 nos. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt

Ingredients Wash the rice, and place it into the pot. Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry

Sayor Loday mixture of vegetables in a spicy coconut soup eaten in a meal of Malay lontong (pressed rice). Another spicy meat dish and rice are all you need to complete the meal.

Ingredients • • • • • • • • • • • • • • •

300 grammes (10 oz) jicama 300 grammes (10 oz) long beans 240 grammes (8 oz) French beans 300 grammes (10 oz) cabbage 4 hard bean curd cakes 180 grammes (6 oz) small prawns, peeled 60 grammes (One-and-a-half oz) galangal, peeled and smashed One lemon grass, cleaned and smashed One cup dried prawns, washed, soaked and pounded or ground 20 shallots, peeled 2 tsp shrimp paste (belacan) (soy sauce for Vegies) One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk 6 cups water 2 tsp salt One tsp sugar

• •

6-10 dried chillies One cup vegetable oil

Directions 1. Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally. Cut long beans into finger lengths. Peel jicama and shred into finger lengths. 2. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut each bean curd diagonally. Place wok over high heat and when smoking, add oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside. 3. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water. 4. Pound or grind shallots and shrimp paste coarsely. 5. Place thin coconut milk in a suacepan and turn on high heat. Add shallot mixture, dried prawns, galangal and lemon grass. When boiling, add jicama, long beans, French beans, cabbage and prawns. When boiling again, add bean curd and seasoning. Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.

Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong) -------------------------------------------------------------------------------This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to 4-6 as a first course. --------------------------------------------------------------------------------

Ingredients • • • • • • •

2 Tablespoons peanut oil 1 lb. carrots, coarsely chopped 3/4 cup sliced leeks, white part only 1 Tablespoon fresh ginger root, peeled and minced 3 cups chicken or vegetable stock 1 and 1/2 cups fresh squeezed orange juice salt to taste

Garnish: finely sliced leeks, separated into circles

Directions Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done. Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill. When ready to serve, ladle into bowls and top with leek circles.

Kiam Chye Aar Duck Soup With Preserved Mustard Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

Ingredients • • • • • • • •

Kiam Chye(Preserved Mustard) - sliced and soaked kao ki(wolf berries or kee chi in Cantonese) preserved lemon preserved plum preserved shallots duck tomatoes palm sugar

Directions Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3 hours. Add msg, palm sugar and tomatoes. Turn off fire and let stand for at least 24 hours. Remove bones from duck, extra fat, lemon, plum and shallots. Reheat before serving.

Singaporean Desserts

Kaya - Coconut Egg Jam Ingredients • • •

coconut milk from 2 coconuts (Ayam brand works well) 400 g sugar 10 eggs

Directions The coconut mlk must be pure and undiluted. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. I usually find lots of coconut bits in these supermarket packaged ones. Best to filter it through a fine colander or a fine mesh sieve. If you have bought the shredded coconut bits and have to squeeze the milk out, there is a good way to do this. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Squeeze it with all your might and make sure you squeeze it till it is dry. DO NOT DILUTE! and do not waste a single drop. Torture the bag like you are killing someone you hate :) Now that the coconut milk part is over, it is time to make the kaya. Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks. Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly. When the sugar has finally dissolved. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns. The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by the redish-brown color, stop and leave

aside to cool. At this time, you have to protect the kaya from naughty children coming in to lick it with a spoon :) After it has cooled, you can bottle it in jars and refrigerate. This stuff can last for 3 days in room temperature, that is before the ants get to it. NOTES: I had better success using freshly squeezed coconut milk than the canned or packed ones. Do not adulterate this recipe by adding additional flavorings. It just spoils it. Pandan leaves don't cut well with it and same with vanilla essence. It has to be enjoyed as is.

How to eat it? Only on bread. This is not exactly a health food. It has lots of cholesterol and calories. I suggest eliminating eggs if you plan to eat it for breakfast. If you want a cholesterol fest, try spreading it on hot french toast that is fried in butter. A taste that is so good it could kill :) update: I've done some research and experimentation. This is what I've found out. Heating by direct heat is usually too hot. Unless you have a burner that has a very low flame setting. What is is better as I have found out is to use a double boiler. You still need to stir it but the chances of burning kaya are eliminated.

Bobochacha Why that name, I've no idea. Would someone care to tell me? When choosing fresh yam, the lighter in weight the better. Sweet potatoes come in many varieties and colours, a mixture will make your bobochacha look even more tropical. cooking time - approx. 30 minutes

Ingredients • • • • • •

300g yam (taro as it's known in California) - remove skin and cubed 300g sweet potatoes (sometimes known as yam in California) - remove skin and cubed coconut milk - from one coconut. Pandan (screwpine leaves) - a few leaves crushed and tie into a knot. Sugar. Salt.

Directions Cover yam and sweet potatoes with just enough water and bring to a boil, add pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When

sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the milk. Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk)

Sago Pudding Ingredients • • • • • •

8 oz. of sago (half a packet) 6 oz. of sugar (variably) 6 oz. coconut milk 32 oz. of water Pandan leaves (optional) Fruits (optional, you could have bananas, honey melon, water melon, or canned peaches)

Directions (1) Boil the water in a pot (2) Put the sugar and pandan leaves into boiling water. (3) Add in the sago and stir periodically to make sure that the sago does not stick to the bottom of the pot. (The water should always be boiling) (4) After 30-40 minutes, the sago should be cooked (they turn transparent). Turn off the heat and stir in the coconut milk. (5) Cool in fridge and serve with fruit.

Kueh Dadar (Pandan Pancake With Coconut Filling) Makes 22 pieces

Ingredients Pandan Pancake • • • •

half teaspoon salt 2 tablespoon oil 4 large eggs, lightly beaten 225g flour

• • •

1 tablespoon sago flour 565g grated fresh coconut, white, for No.1 milk 2 teaspoon Pandan flavouring

Directions 1. Squeeze grated coconut to get No.1 milk, should get 225ml. Set aside. Add 455ml water to grated coconut and squeeze again to obtain 225ml No.2 milk. Set aside. 2. Blend the two types of coconut milk together with other ingredients and mix till smooth. Strain into another bowl. Add pandan flavouring. Stir well. Let stand for half hour. 3. Heat a non-stick pan. When hot, remove pan from heat and grease base. Pour enough batter to cover the base of the pan thinly. Fry pancake till edges curl slightly upwards. 4. Pile pancakes on a plate to cool before filling. 5. Fill each pancake with 2 tablespoonfuls of coconut filling. fold to enclose filling, then roll.

Coconut Filling

Ingredients • • • • • •

3 tablespoons sugar 285g grated palm sugar 3 tablespoon water 6 screw pine leaves (pandan leaves) 565g grated coconut, white 1 tablespoon sago flour mixed with 2 tablespoons water

Ingredients Boil sugars, water and pandan leaves until all sugar is dissolved. Add coconut, lower heat, stirring till almost dry. Add flour and cook for 5 min. Cool.

Durian Green Bean Dessert Ingredients • • • •

300g Green Bean (boil in 2 rice bowl of water) 300g Gula Melaka (boil in 1/2 rice bowl of water. Put through a sieve) coconut milk from 1 coconut or from 1 packet 1 Durian (separate flesh from seed and put durian flesh into a food processor blend till smooth)

Ingredients Boil green bean in water till cooked. Add in gula melaka. Simmer for 5 mins. (Add in more sugar if you like it sweeter) To Serve: Dish green Bean dessert into bowl. Add 2 tbsp coconut milk. Add in 1 tbsp blended durian.

Pisang Goreng (Banana Fritters) Yield: 2 servings

Ingredients • • • • •

4 Eggs 12 T Flour 4 Ripe bananas Oil for deep frying Cinnamon sugar

Directions Slightly beat eggs and mix with flour and half cup water. Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.

Drain on absorbent paper and dust with cinnamon sugar.

Sweet Coconut Rice Balls (Klepon) Ingredients • • • • •

1½ cups glutinous powder ¾ cup lukewarm water 2-3 drops green food coloring 8 tsp. grated Java dark brown sugar 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough. Pull off one full teaspoon of the dough and shape it into a ball with approximately 1inch in diameter. Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside. Prepare a pot half filled with water and bring it to a boil. Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut. Serve at room temperature. Makes 30 rice balls.

Sentiling (Steamed Cassava Cuts) Ingredients • • •

500gm cassava (tapioca), peeled and grated 150gm granulated sugar 1/2 tsp salt

• •

1/2 tsp vanilla 1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan leaves, shredded and tied into knots food dye, according to preference

Directions Mix grated tapioca, granulated sugar, salt and vanilla. Divide dough into 3 parts, each to be given a different colour. Line the base of the steamer basket with grease-proof paper or banana leaves. Pour in dough of one colour and level it according to the shape of the steamer basket. Pile on the other doughs in alternating colours. Alternatively, you can steam each colour separately if you prefer the titbit to be of one colour only. Steam for about 45 minutes until done, remove, cool and cut into pieces. Roll the Sentiling in steamed, grated coconut before serving.

Kuih Pisang (Banana Cakes) Ingredients • • • • • • •

8-10 ripe kepuk bananas or 2 tanduk bananas, steamed until done 1 packet (about 125 grams) of mung bean (hunkwe) flour 1 1/4 litres coconut milk from 1 1/2 coconuts 200 grams granulated sugar 1/4 tsp salt 1/4 tsp vanilla Banana leaves, for wrapping

Directions Peel bananas, cut diagonally to a thickness about 1cm and set aside. Dilute mung bean flour with part of the coconut milk and set aside. Boil remaining coconut milk with sugar, salt and vanilla. Add mung bean flour mixture and keep stirring until the dough is thick and done. Take a sheet of banana leaf cut into the desired size, place 1 tsp dough on it, add 1 slice of banana and top with another 1 tbsp dough. Fold both sides of the leaf to cover the dough, then tuck in both ends so that the banana cake has a size of about 4x7cm. Leave the dough to cool and set. Notes: Banana leaves can be substituted with clear plastic sheets or aluminium foil.

from The Best of Indonesian Desserts, by Yasa Boga (Times Edition)

Kueh Ko Sui Ingredients 1. Tapioca powder 10 oz • • • • • • • •

2. Rice powder 10 oz (wet) 3. Sugar 8 oz 4. Gula Melaka 16 0z 5. Lye water (alkaline) 2 teaspoonful 6. Water 20 oz and 16 oz 7. Pandan leaves 3 to 4 blades 8. Coconut shreds 200 grams

Directions Step ONE Mix and boil the Water(20 oz), Sugar, Gula Melaka and Pandan leaves until they melt. Step TWO Sieve the mixture when cool. Step THREE Mix the Tapioca powder and Rice powder with Water(16 oz) and add in the mixture in Step ONE, before finally adding in Lye water and stiring thoroughly. Step FOUR Pour the final mixture into moulds and steam for 15 min. Step FIVE Allow mixture to cool and solidify. Remove the kueh from the mould and add Coconut shreds to serve.

Huat Kueh (Fatt Koh)

Ingredients • • • • •

200g muscovado or dark brown sugar 400ml water 300g Hong Kong flour (low gluten flour used in Chinese pastries, substitute with cake flour if unavailable) 60g rice flour 4 tsp double acting baking powder

Directions Bring the 400ml water to a boil and add sugar. Stir until the sugar has dissolve. Leave the sugar solution to cool. Arrange Chinese tea cups or a 12 bun ½ cup muffin tin in a wok. Add water to the wok and bring it to a boil. At the same time the tea cups will be heated up by the steam. Sieve the Hong Kong flour, rice flour and baking powder in a mixing bowl. Slowly add the sugar solution into the flour, using a whisk to mix. Alternatively, if you are lazy like I am, use a standmixer. Make sure that there are no lumps in the batter. Make sure water in the wok is at a roaring boil. Pour the batter into the hot tea cups to at least 80% full. If using muffin tin, place cupcake liners in the tin before pouring the batter. Steam for about 20 minutes or until a toothpick comes out clean from the cake. Do not open the lid for the first 10 minutes however or the cake may go flat. Don't mean to toot my own horn but these home made huat kueh are the best I have ever tasted. They are fluffy, moist and have that intense flavour of muscovado sugar which I love.

Toddy Huat Kueh Ingredients • • • • • • •

600g grated coconut 300g rice flour 20g green bean flour (lek tau hoon) 225ml fresh coconut juice 375g castor sugar 225ml toddy A few drops pink colouring

Directions Squeeze out thick coconut milk from the grated coconut without adding water. Set the milk aside. Combine rice and green bean flour in a mixing bowl. Add fresh coconut juice gradually and mix into a smooth batter. Set aside the batter to leaven for 30 minutes. Add sugar and toddy to the rice flour batter. Put aside, covered with a damp tea towel for 3½–4 hours to leaven again. Add thick coconut milk to the leavened batter and set aside for another two hours. Add colouring to the batter and stir well to mix. Pour the batter into a tray. Steam over rapidly boiling water for 15–20 minutes. Remove and leave aside to cool before cutting.

Coconut Cendol Kueh Ingredients • • •

(A) Cendol Layer: 750 ml general santan 160g sugar

• • • • • • • • • • •

1 1/4 tbsp agar-agar powder 1/2 tsp salt (B):150 ml pati santan (C):100g cendol, drain well in a colander (D) Gula Melaka Layer: 100 ml water 75g gula melaka, chopped finely 2 1/2 tbsp sugar 2 pandan leaves, knotted (E):200ml general santan 1 tbsp agar-agar powder

Directions Mix (A) together and bring to a boil. Lower heat and add in (B). Allow to simmer slowly. When bubbles appear turn off the fire. Leave to cool slightly. Add in (C) and stir well. Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed. Leave to set. To make the gula melaka layer, bring ingredients(D) to a boil to dissolve the sugars. Strain off impurities. Mix (E) into the gula melaka syrup mixture. Bring to a boil. Turn off the heat and add in santan. Cool slightly, then pour over cendol layer. Leave to set then chill well in the refrigerator. Cut into squares and serve.

Kueh Lapis Ingredients • • • •

570cc or 30 egg yolks 525-600 g butter, whipped or melted 100 g flour, sifted 300 g granulated sugar

• • • •

3 Tbs. sweetened condensed milk 1 Tbs. special layer cake extract or Ground Allspice 15 g powdered milk 1/2 tps. powdered vanilla extract

Directions Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour, powdered milk, condensed milk and butter. The batter should be very thick. Place wax paper at the bottom of a 8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes. Remove from oven and press the cake evenly. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Cool for a while when you have finished. Whilst the cake is still warm place absorbent paper towel on top and underneath, weight slightly and allow excess butter to flow through the cake and into the towel. Serve when cool.

Kueh Baulu Ingredients • • • • • • •

3 egg yolk, fresh 4 egg white, fresh 100 g : sugar 0.5 tsp : essence, vanilla 100 g : flour, wheat 1 tbsp : flour, tapioca 0 .25 tsp : baking powder

Directions Sieve together wheat and tapioca flour and baking powder. Beat the eggs and sugar till stiff. Add in vanilla essence. Fold in 20grms of sifted flour with 100ml of egg batter. Slightly grease and heat the special mould in a pre-heated oven of 250C. Spoon the well-folded batter to fill about 3/4 level of each compartment. Bake for about 5 minutes. Repeat with the balance of the batter until all used up. When cool, store in an airtight container.

Chwee Kueh/Kway Ingredients * 1 cup rice flour * 2 1/4 cups water * 1 heaped tbs corn flour * 3 tps oil * 170g Lard [I didn't use lard] * half tsp salt * 2 tsp sesame seeds * 2 cloves garlic * 200g chopped, preserved, salted radish * pepper * dark soy sauce * 1 tsp sugar

Directions To cook rice cake * Mix two types of flour with water * Add salt and 1 tsp of oil, beat well * Stir mixture over low heat till it thickens, keep stiring to prevent lumps * Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins * Pour mixture into moulds and steam for 10-15 mins or till well cooked * Remove from bamboo steamer and leave to cool for 10mins before serving. Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour. To cook the radish * Toast the sesame seeds till golden brown * Dice the lard, wash and drain * Fry lard, garlic and remaining oil in a saucepan until brown * Discard garlic and lard * Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning * Add sesame seeds, stir well. Add pepper, soy sauce to taste To serve * Remove rice cakes from moulds after 10 mins of cooling * Place a spoonful of cooked radish onto each rice cake * Serve with chilli sauce.

Soon Kueh Ingredients • • • • • •

200g dried shrimps, soaked 50g dried mushrooms, soaked and sliced 200g chicken or port fillet, sliced into strips 500g chives, chopped 2 tsp minced garlic Salt and pepper to taste

Dough •

900ml water

• • • •

1/4 tsp salt 500g rice flour 100ml oil 250g tapioca flour

Directions Cook the filling and set aside. Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly till the mixture thickens. Allow to cool before removing from t he pot. Knead into a dough with tapioca flour. Divide into the same number of portions as the filling. Shape into a ball To make the soon kueh, wrap 1 ball of filling with the dough. Press the edges together to seal then twist patterns along the edges. Steam on a greased tray lined with banana leaf for 12 minutes. Remove and brush with oil.

Kueh Ambon Ingredients • • • • • • • • • • •

15g instant yeast 110ml warm water 80g plain four 1 tsp sugar pandan leaves 350 coconut milk 30g butter 250g sugar 120g tapioca flour 6 eggs A pinch of salt

Directions Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth. Cover and leave in a warm place for an hour. Cook pandan leaves, coconut milk and salt over low heat. Stir in butter and leave it to cool. Pour in the batter and sugar. Beat briefly. Add in tapioca flour and eggs. Beat at low speed for a while and add in coconut milk mixture. Pour into a lined tray and leave to prove for 2 1/2 hours. Bake in a preheat oven at 170 degrees for 15 minutes and then lower to 150 degrees and bake till cooked.

Onde Onde Ingredients • • •

1 cylindrical piece of Gula Melaka 1/2 grated fresh coconut (desiccated will do, too) pinch of salt

• • • • •

180g sweet potatoes 240g glutinous rice flour 1 TBSP pandan juice (by pounding 4 leaves) *Optional*: a few drops of green pandan colouring 165ml water (more, if needed)

Directions 1. Cut Gula Melaka into small pieces, or grate (it will melt easier). 2. Mix grated coconut with pinch of salt and steam for 5 minutes. Put aside. 3. Steam the sweet potatoes until soft. While *hot*, peel and mash with a wooden spoon in a large bowl. 4. Add glutinous rice flour, pandan juice, (colouring), and pinch of salt. Knead together. Add water a little at a time, kneading well until the dough is smooth. 5. Divide dough into equal portions of about 1tsp each. Roll each into a ball. Flatten each ball lightly, and put a bit of Gula Melaka inside. Close up the edges and shape into a ball. 6. Drop a few balls at a time into boiling water. When they float, lift out and roll in the grated coconut.

Ban Jian Kway Hokkien Peanut pancake This is a economical breakfast favourite seldom made at home these days. I have friends who ate this so often that they grew tired of it!

Ingredients • • • • •

225g self raising flour 1 egg some sugar pinch of salt 2 tablespoon butter

350ml water(I like it with milk, i'm sure the hawker didn't use it)

Filling: • •

freshly ground roasted peanuts without skin. (just roast the peanuts in a wok, stir constantly without oil) sugar sesame (optional) - wash and dry roast sesame in wok till fragrant, lightly crushed to release the fragrance.

Directions beat egg, add butter, sugar, salt and water/milk. Add flour and mix to form a smooth batter. leave for several hours. Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan, cover and cook till done(a nice brown underneath) on slow/medium heat. Remove from pan, throw some peanut/sesame and sugar over, fold into half, cut and serve immediately.

Bubur Cha-Cha Ingredients • • • • • • • • •

300g yam, diced 300g sweet potato, diced 80g black-eyed beans, soaked in hot water for 2 hours 100g sago pearls 100g tapioca starch boiling water 3 cups thick coconut milk 100g sugar, or to taste 3 pandan leaves, knotted

Directions Steam yam and sweet potato separately until soft (about 20 minutes) and set aside. Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside. Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside. Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed. Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well. Serve hot or cold.

Ketupat (Compressed Rice Cakes) These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results in Western kitchens. Serves 6

Ingredients • • •

500 g Short or medium grain rice 4 cups Water Banana leaf or aluminium foil


Bring the water and rice to the boil. Cover tightly with lid. Turn heat very low and cook for 35-40 minutes until all water is absorbed. Stir vigorously with a wooden spoon. Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch). Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top. Press down very firmly the plate. Put a weight on top and leave at room temperature for a few s, until very firm. Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares. Serve with spicy peanut sauce.

Singaporean Sauces Bajak Chili Sauce (Sambal Bajak) Ingredients • • • • • • • • • • • •

8 red chilies, seeded and sliced 1 tsp. dried shrimp paste (terasi), toasted ¼ tsp. grated nutmeg 3 cloves garlic, peeled and sliced 6 shallots, peeled and sliced 1 tsp. salt 1½ tsp. chopped palm sugar 2 Tbs. oil 2 salam leaves 2 stalks lemongrass, bruised ½ inch galangal (laos), peeled and sliced 4 Tbs. tamarind juice

Directions Grind with a mortar and pestle or blend the first 7 ingredients very finely. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool. Remove salam leaves, lemongrass and galangal before serving. Note: Keeps up to 1 week or longer

Dried Shrimp Chili Sauce (Sambal Terasi) Ingredients • • • • • • • • •

15 red chilies, sliced and seeded 2 Tbs. dried shrimp paste 2 medium-sized tomato, chopped 2 small shallots, peeled and sliced 2 cloves garlic, peeled and bruised 2 Tbs. oil 1 tsp. sugar 1 Tbs. salt 1 Tbs. lime juice

Instructions Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes. With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients. Note: Keeps up to 1 week or longer if refrigerated

Peanut Sauce (Sambal Kacang) Ingredients

o o o o o o o o o

3 cups deep-fried peanuts 4 cloves garlic, peeled and bruised 12 bird's eye chilies, sliced 3 inches kencur (like galangal), peeled and choped 3 kaffir lime leaves ½ cup sweet soy sauce 2 tsp. salt 6 cups water 1 Tbs. lime juice

Instructions Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. Put all ingredients in a pan except the lime juice. Simmer over very low heat for approximately 1 hour, stirring to prevent sticking. Stir in lime juice just before use. Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

Shallot Chili Sauce (Sambal Bawang) Ingredients o o o o o o o o

20 shallots, peeled and sliced 12 red chilies, seeded and sliced (be cautious!) 8 cloves garlic, peeled and sliced 1 tsp. salt 1 Tbs. dried shrimp paste (terasi), toasted 1 Tbs. lime juice 1 cup oil


Heat oil over medium high heat. Sauté all ingredients except for the lime juice for approximately 2-3 minutes. Cool, then add the lime juice. Note: Keeps up to 1 week or longer if refrigerated.

Soto Chili Sauce (Sambal Soto) Ingredients o o o o o o o

6 red chilies, boiled 10 bird's eye chilies, boiled 1 clove garlic, fried 3 candlenuts, fried salt to taste a pinch of sugar lime juice

Directions Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar. Last, add 3 Tbs. water aand limejuice to taste. Serve Note: Keeps up to 1 week or longer if refrigerated.

Sweet Chili Sauce (Sambal Kecap) Ingredients o o o o

5 red chilies, sliced 4 small shallots, peeled and sliced 4 Tbs. sweet soy sauce 1 tsp. lime juice

Directions Mix all ingredients well and ready to serve...easy, huh?

Sweet Soy Sauce (Kecap Manis) This particular sauce is one of the most important ingredients used in Indonesian recipes.

Ingredients o o o o o o o

2½ cups sugar 2¾ cups Chinese dark soy sauce 3 cloves garlic, cracked ½ tsp. star anise pods 2 salam (Indian Bay) leaves 2 pieces laos (galanggal) ½ cup water

Directions Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated. Makes approximately 2-3 cups.

Sambal Oelek Ingredients o

1 Dozen red chillies

o o o

1/2 t Shrimp paste 1/2 t Salt 1 T Tamarind juice

Directions Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice. Alternatively, blend all ingredients in a blender. ** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.

Aubergine Sauce (Sambal Terong) Yield: 6 servings

Ingredients o o o o o o o o

2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic 1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi 1 ts Brown sugar 2 lg Tomatoes

Directions Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming. This is a relish which can be used hot or cold.

Sambal Dabo Lilang Ingredients o o o o o o o

1 md Onion, cut into -thin strips 1 sm Tomato (ripe), -cut into small cubes 1 t Basil (fresh), -chopped fine 1 Lime rind, chopped -into tiny pieces 1/4 c Lime juice (fresh) 1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips 1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Garam Masala (Ground Mixed Spices) Ingredients 115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs

Directions Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture,

while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge.

Sambal Limau Ingredients o o o o

4 red peppers 2 tsp belacan ( shrimp paste ) 2 limau fruits* Palm sugar and salt to taste

Directions Grind the peppers, belacan, salt, and palm sugar ( not too fine ). remove the seeds from the limau's and press it ( into the paste ) to get the juice and mix well. Serve it with fresh salads or crispy fried fish/chicken. * Limau is still family from lemon but it is smaller than a normal lemon ( as big as cherry ). It has dark green collour and it's give very special flavour. If you can not find it in a Indonesian food shop, you can replace the fruit with 2 fresh lemon leaves, chop it fine and add 2 tsp lemon juice on your sambal.

Rudy's Sambal Ingredients o o o o o o o o o o o

250g red (spanish) peper, seeds free 1 big onion 2 cloves garlic 2 medium tomatoes 1 tsp terasi (shrimp paste) 1 dsp ebie (dried shrimp), soaked in hot water 2 cm of laos 1 salam leaf salt palm sugar 1/2 cup of corn oil for frying

Directions * Blend/grind all ingridients except the laos and salam leaf in the food processor until smooth paste. * fry the chilly paste in a pan with hot oil and put the laos and salam leaf, give 1/2 cup extra of hot water on it. * stiring about every 3 minutes untill it get nice thick and slightly paste.

Peanut Sesame Sauce o o o o o o o o o o o o o

6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. light soy sauce 6 Tbsp. dark soy sauce 6 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil 2 Tbsp. sherry 4 tsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic, minced 2 tsp. minced fresh ginger 1-2 Tbsp. hot pepper oil (see instructions below)* 1/2 cup hot water

Directions combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.

Sauce for Duck/Mango Salad o o o o o o o o o

3 Tbs water Half tsp salt One to 2 tsp sugar Half tsp sesame oil Half Tbs tomato ketchup One tsp chilli sauce One-and-a-half tsp cornflour One-and-a-half Chinese plum sauce or apricot jam 2 tsp vegetable oil

Directions 92. Mix all the sauce ingredients together except for the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge. 93. To serve, pour the sauce over the duck at the table and all the guests should toss the salad together.

Chili Crab Sauce Ingredients o o o o o o o o o

3 Tbs tomato ketchup One-and-a-half Tbs sugar, according to taste Quarter tsp salt 3 cloves of garlic One tsp pounded salted brown soya bean paste One cup water One-and-a-half tsp cornflour Half tsp rice or malt vinegar of freshly squeezed lime juice Quarter tsp dark soya sauce

Directions Mix sauce ingredients except for the vinegar or lime juice. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces.

Spicy Chicken Sauce Ingredients o o o o o o

1 star aniseed 1/2 tsp brown peppercorn 1/2 tsp clove 1 piece cinnamon stick 1 cardamom 1/4 dried tangerine peel

o o

5 cups water 2 tbsp sugar

Directions Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes. Can be used for baking or grilling, too!

Red Coconut Sambal Ingredients 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut 1 teaspoon salt 1 teaspoon chilli powder or to taste 2 teaspoons paprika 2 teaspoons pounded Maldive fish or dried prawns 1 small onion, finely chopped 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle with o 3 tablespoons hot milk or water and toss to moisten. o o o o o o o

Directions Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

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