Mango Paste or “Pastillas de Manga”
Scrape of the pulp from mangoes using stainless knife or silver spoon to avoid discolaration. Measure the pulp. To every cup of the pulp add 1/2 cup sugar. Boil until very thick, or until its forms a ball when dropped in a suacer of water. Transfer the mixture to a clean board sprinkled with refined white sugar, rill to 1 centimeter thick and let cool. When cool, cut to desired pieces. Roll in sugar and wrap in oil paper.
Chicken Curry “B”
1 chicken, cut into serving pieces
1 cup coconut milk with yellow ginger (dilao)
1/2 cup vinegar
2 tbsps. lard
1/2 cup green pepper,cut lenghtwise
1/2 cup onion, cut lengthwise
1 tbsps. pounded garlic
1 tsp. sate
Procedure:
Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water if necessary. When tender, remove chicken from saucepan. Heat lard in saucepan, saute garlic until golden brown, add onions and pepper, then the chicken. Cover and cook about 2 minutes. Add coconut milk season with dslt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. Tp prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger. Add to the rest of one grated coconut and extract
the milk.
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.
Cabbage and Celery
1 small bunch celery (cut into pieces about 1/2 cup)
1/2 small cabbage (sliced thin about 4 cups)
1/2 cup shelled shrimps
1 cup ground pork
3 cloves garlic, minced
1/2 cup sliced onion
1 cup sliced shrimp juice
1/2 cup sliced tomatoes
1 tbsps. shortening
salt to taste
Procedure:
Saute the garlic, onions, tomatoes, pork and shrimps, in shortening. Add salte to taste. Add the shrimp juice, and stirring constantly, bring to a boil. Cover and cook for a few minutes then add the celery and the cabbage. Cook till vegetables are crisp-tender.
Chicken Curry “A”
1 spring chicken
1/2 teaspoon curry powder
1/2 cup pure coconut milk
1 tablespoons fat
2-1/2 cups diluted coconut milk
1 onion
salt and pepper
Procedure:
Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thicking if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.
Cake “Sans Roval”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
Filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool.
Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool.
Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is sufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer
and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
Mango Preserve
1 kilo sweet mango
1 cup white sugar
Select only the fairly ripe but firm mangoes. Slice the mangoes and scoop out the pulp with a staninless spoon or pare the mangoes whole and slice. Trim the sides and drop in water. Drain. Pack in jars and pour enough boiled syrup (one cup sugar to one cup water) to fill jars. Half seal and sterilize quart jars for 20 minutes. Seal completely after sterilization to cool.
Batao
1/4 kilo batao
2 cloves garlic (chopped)
1/2 cup sliced onion
3 tbsps. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shripms
salt to taste
2 cups shrimp juice
Procedure:
Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shripms. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.
Bibingka Especial
1 cup thick galapong
1/2 cup white sugar
2 teaspoons baking powder
2 tablespoons melted butter
4 tbsps. sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tbsps. grated cheese
To make Galapong:
Soak rice in equal amount of water overnight. Grind and let stand until the next day. Add sugar to the galapong. Add baking powder, melted butter and the well beaten eggs and coconut milk. Mix well. Pour a thin layer of this batter into hot (native clay) baking pan or molds lined with banana leaf which has been passed over an open flame. COver each baking dish with a galvanized iron sheet with live embers on it. When almost cooked sprinkle grated cheese and sugar on top of each and cover again. Continue baking until brown; brush top with melted butter and serve hot with grated coconut.
Bukayo
6 cups grated coconut, chopped fine
3 cups sugar
12 tablespoons glucose
Procedure:
Mix coconut, sugar, and glucose. Cook in a copper vat, stirring constantly to avoid burning until it reaches a temperature of 95 C; or when it no longer sticks to t he finger when touched. Place on a greased board. Roll into sheet 12 cm. long, and 4 cm. thick. Set aside to cool. Cut with a very sharp knife crosswise to produce bars of about 12 cm. long, 4 cm. wide, and 1-1/2 cm. thick. Wrap each bar in a piece of wax paper and keep in well covered boxes.
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