Arroz a la Luzonia
4 ripse saba bananas, sliced and fried until brown
1/4 cup boiled, shredded chicken
1/2 cup pork, cut in fine cubes
2 raw eggs
1 hard-boiled egg, sliced into half moons
2 cups boiled”malagkit” rice
6 slices red, sweet pepper
8 shrimps cut in halves
2 tablespoons lard
1 teaspoon salt
2 sections garlic, pounded
1 small onion cut in small cubes
powered pepper, as desired
a dash of paprika
Procedure:
Saute garlic, onion, pork, chicken and shrimps. Season with salt and pepper, Add “malagkit” and mix well. Add paprika for color. Remove from fire and cool. Add raw eggs, slightly beaten, and mix well. Grease a mold and line bottom with sliced hard-boiled egg and slices of red pepper. Fill with sauted mixture; cover with a piece of wax paper and ateam 30 minutes. Unmold and garnish with fried bananas.
Lengua
1 fresh or tongue
1 chorizo de Bilbao or slices of
chinese ham
1 can mushrooms
1 can tomato sauce
1/2 cup sliced carrots
2 sweet red and green peeprs, quartered
1 can sweet peas
6 or more bananas (saba) cut as desired
then fried soy sause to taste
1/4 tsp. ground pepper
1 tsp. Worcestershire sauce
5 tbsps. flour
2 tbsps. margarine
salt and pepper
Procedure:
Clean tongue thoroughly, scald and remove outer skin. Cook slowly in boiling water to cover, adding more water whenever necessary. When ender, add chorizo, soy sauce, tomato sauce, ground pepper, Worcestershire sauce and salt and pepper to taste. In another pan, melt margarine, then all flour and blend. Add 4 cups of liquid in which tongue was cooked and stir until thick. Add this sauce to the tongue; add carrots, mushrooms, sweet peas, sweet peppers and cook for a few minutes. Serve in slices garnished with slices of chorizo, fried banana and other vegetables.
Santol in Syrup
20 ripe, big santols (without dark spot)
1 kilo sugar
2 cups water
Procedure:
Boil the santol in enough water to cover until tender, taking care not to break them. When the fruits are tender, remove from water, drain and let it cool. With a sharp stainless knife, peel thinly, taking as little meat as possible. Halve each fruit crosswise so that each takes two equal cup-like pieces. Remove the seeds and soak in rice washing overnight. Remove from rice washing and wash well in clean water. Soak again in fresh rice washing for another twelve hours. Remove from rice washing and rinse well. Boil water in a pan big enough to hold the pieces without crowding each other. Drop santol on boiling water and cook about five minutes or more. Remove from water and drain. Make syrup using 2 cups water and 1 kilo sugar. Boil until syrup spins a thread when dropped from a spoon. Add the drained fruit and cook in syrup about 10 minutes. Remove from fire and cool. Leave soaked in syrup for another 12 hours. Remove fruit from syrup and boilsyrup anew. When it boils, drop fruit
and boil in syrup about 3 minutes. Remove from fire and pack in clean, dry glass jars.
Pasta Mercedes
maraschino cherries
2 tablespoons butter
1 macapuno, mashed
1 cup fresh milk
sugar to taste
1/4 cup casuy nuts
1/4 cup egg yolks
Procedure:
Add milk to mashed macapuno and cook over low heat until most of the milk has evaporated. Add sugar to taste and casuy. Remove from fire, add lightly beaten yolks and butter and mix well to avoid curdling. Continue cooking over low heat, stirring constantly, until mixture can
be shaped intol balls. Remove from fire, cool, shape into balls the size at a cherries and bake on buttered cookie sheet in moderate oven until brown.
Makapuno Meringue
1 makapuno
3 egg whites
1 pinch of anis
1-1/2 cups of water
1/4 teaspoonful of baking powder
Procedure:
Remove the syrupy part of the makapuno. Grate the makapuno or chop the soft meat. Beat the whites until stiff and dry. Add baking powder then the sugar little by little, then the anis. Shape makapuno into balls then coat with meringue. Arrange in rows in greased baking sheets and bake in a slow oven until the meringue is dry.
Leche Flan
(Native Filipino Coconut)
2 cups thick coconut milk
6 egg yolks
4 egg whites
1 cup sugar-refined
1 cup brown sugar
Procedure:
Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or maramelizes. Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside. Stir the milk into the remaining 1/4 of the caramelized syrup. Place over low heat and stir continously until all caramel is dissolved. Mix egg yolks, and slightly beaten and beat lightly to mix thoroughly. Add sugar and lemon rind. Then add coconut milk with caramelized syrup and mix well. Strain through a cheese cloth and pour into the mold previously lined with caramel.
Cook slowly in a pan with hot water without allowing water to boil. After about 1-1/2 hours cooking, place a piece of plain metal sheet over the mold and over this place a few pieces of live charcoal to brown top of custard. Or slip under broiler in oven just long enough to brown. Cool and unmold before serving.
Fish Cutlets
1 small lavahita
1 cup bread crumbs (biscocho)
2 eggs (beaten)
salt and pepper
2 calamansi
Procedure:
Clean the fish and remove the skin. Make six individual fillets free from bones. Rub with calamansi juice, salt and pepper. Dip in beaten eggs then roll in bread crumbs. Fry over slow fire until fish is cooked crips outside.
Binagis
2 cups pork
3/4 cup liver
1-1/2 cups heart
3/4 cup kidney
vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
salt
Procedure:
Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with the liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.
Ice Buko
10 young coconuts
sugar to taste
Procedure:
Remove water from young coconuts and set aside. Scrape off coconut meat from shell, using spoon or macapuno scraper. Add meat to coconut water and add sugar to taste. Chill.
Yema Balls
4 cups fresh milk
10 egg yolks
sugar to taste (1/2 to 3/4 cup)
1/2 tsp. Vanilla
Procedure:
Simmer milk in copper vat (tacho) over low heat until it is thick and reduced to one cup. Add sugar to taste and continue cooking until well blended. Remove from fire, cool a little then add lightly beaten egg yolks. (To avoid curdling, add a few tablespoons of milk to the yolks before adding them to the milk).
Add flavoring. Continue cooking until the mixture is thick enough to shape into small balls. Remove from fire, cool and shape into small balls. Dip quickly in thick syrup or roll in confectioner’s sugar. Wrap in cellophane. To make syrup, dissolve 1 cup sugar slowly in 1/2 cup water. When it reaches boiling point, skim off impurities from the surface. Boil to 236 degress F or until syrup reaches the ball stage.
Note: Condensed milk any may be substituted for milk and sugar called for in the above recipe. A boiled mashed potato is osmetimes added as thickening.