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.
Beef Steak
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced onion
6 slices tender steaks
1 tablespoon calamansi juice
1 tablespoon soy sauce
cooking oil
Procedure:
Marinate steaks in calamansi juice, soy souce, salt and pepper. Pan fry in about 2 tablespoons oil. When steaks are cooked remove them from pan onto a serving dish. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender. Pile on top of steaks. Serve hot.
Bawang Guisado
2 cloves garlic, minced
1/4 cup sliced onions
1/2 cup sliced tomatoes
30 bawang stems, cut crosswise(finely)
3 pieces tokua, cubed,fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsps. shortening
salt to taste
2 cups shrimp juice
Procedure:
Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stirring constantly until it boils. Add bawang stems nd fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salte to taste.
Leche Flan
8 egg yolks
1 cup sugar
2 cups fresh milk
1 lemon ring or vanilla for flavoring
Procedure:
Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with sugar, milk and flavoring. Pour into mold lined with caramilized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold.
Mango Jam
Scrape the pulp from ripe mangoes and mash. Use stainless knife nd utensils to prevent discoloring. Measure, and to every cup of the pulp add 1/2 cup white sugar. In case of sour mangoes, increase sugar to 2/3 cip. Stir while cooking until it thickens. Pour while hot in jars. Sterilize quart jars for 30 minutes, pint jars for 25 minutes.