Food Philippine Culinary Magazine Special Recipe Collection

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'PECIAL R E CIPl COLL E CTION

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A Cookbook of over

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FOOD SPECIAL RECIPE COLLECTION

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Soups and Starters

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BACHOY 6 Servings Bachoy is the quintessential Iloilo dish, said to have originated in the market of La Paz, Iloilo by a butcher named Deco, who wanted to make use of the less popular, inexpensive cuts of meat. Thus the original recipe contained pork liver, pancreas, heart, stomach, tripe, spleen and kidney. Today's more modern version eliminates some of these butcher trimmings but a good, rich broth is still a must.

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For Stock: 1 kilo pork ribs, chopped into 2" pieces 10-12 cups water 1 onion, quartered 1/2 cup cooking oil, divided 1/2 kilo pork shoulder, julienned 1 cup sliced pork liver 1 cup sliced cooked chicken gizzards 1/2 cup thinly sliced garlic 1/2 cup chopped onions 2 tablespoons sliced ginger 11/2 tablespoons patis 2 pork broth cubes Salt and pepper to taste 1/2 kilo thin miki noodles, immersed in boiling water 2 minutes then drained For Garnish: 1/2 cup chopped spring onions 11/2 cups coarsely crushed pork chicharon 3 hard-cooked eggs, sliced into rounds Fried garlic Prepare the Stock: ~ In a deep pot, place pork ribs, water and onion. Heat to boiling then reduce to simmer for 30 minutes. Skim off any scum or

impurities that rise to the surface of the simmering broth. Strain the liquid into a bowl and set aside. ~ Meanwhile heat 1 /4 cup of the cooking oil in another gan. Add the pork meats and fry until golden. Stir in chicken gizzards and heat through. Set aside. ~ In a deep pot heat remaining cooking oil. Saute garlic until golden. Scoop out about 6 teaspoons of the fried garlic and set aside for garnish. ~ In the same pot with remaining garlic, saute onions and ginger around 3 minutes. Stir in fried meats. Season with patis; mix well. ~ Pour in reserved pork stock and broth cubes. Let boil then simmer about 8 minutes. Add salt and pepper to taste. To serve: ~ In 6 individual bowls arrange drained miki noodles. Ladle into each bowl the prepared broth and cooked meats. Garnish with spring onions, chicharon, sliced eggs and fried garlic. Serve hot with puto manapla or biscocho .•

MACARONI AND CHEESE SOUP 8 Servings 4 1-2

cups water chicken broth cubes OR bouillon cubes cup diced celery 1/2 1 large carrot, grated 1 large onion, chopped 1 green bell pepper" chopped 11/2 cups uncooked elbow macaroni 1/4 cup all-purpose flour cup water 1/2 6 cups milk* 1/~ cup grated cheese* Salt and pepper to taste ~In a pot, bring water and broth or bouillon cubes to a poil. Add celery,

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FOOD SPECIAL RECIPE COLlECTION carrot, onion and green pepper. Cook until vegetables are tender, about 4 minutes. ~ Stir in macaroni. Cover and return to a boil, about 2 minutes. Lower heat and simmer until macaroni is almost tender. ~ In a small bowl, dissolve flour in water. Add dissolved flour to macaroni mixture arid stir well. ~ Gradually pour in milk. Stir mixture constantly until flour taste has disappeared. Bring mixture to a low boil. Cook and stir 2 more minutes. Stir in the cheese and simmer until cheese has melted. Season to taste with salt and pepper. Serve hot. * For a healthy option, substitute low-fat milk and cheese.-

FISH AND VEGETABLE SOUP 8-10 Servings 1/4 1 1/2 2 2 1 1 1 1/2 1 1/2 1

8

cup extra virgin olive oil cup minced onions head garlic, chopped medium carrots, diced stalks celery, diced large red bell pepper, diced large green bell pepper, diced cup cubed potatoes, boiled until tender kilo lapu-lapu fillet, cut into cubes cup tomato sauce cup white Wine (optional) tablespoon all-purpose flour cups fish broth or water Salt and pepper to taste Pinch of saffron (optional)

~ In a large casserole, over medium heat, heat olive oil 1 minute. Saute the onions until golden, 1 to 2 minutes. ~ Lower heat and add garlic. Let cook 1 minute. Stir in carrots, celery, red and green peppers and potatoes, and saute for 2 minutes. ~ Add lapu-lapu and cook for 1 minute. Pour in tomato sauce and white wine (if using). ~ In a separate bowl, dissolve flour in fish stock or water. Pour into casserole. ~ Turn heat to high. Season mixture with salt and pepper and saffron (if using). ~ As soon as mixture boils, lower heat to simmer. Let simmer for about 3 minutes or until fish fillets are fully cooked. ~ Remove from heat and ladle into individual serving bowls. i

HOT AND SOUR SOUP 10-12 Servings

This is comfort food often served by Mrs.

Alice Dee to her family. It is so good it makes even her nieces and grandchildren want to stay home for dinner. 2 4 15 11/2 1 1 1/2 1 1/4 3-4

2 1-2 5

teaspoons cooking oil shallots, chopped cups water cups wood ear mushrooms (tenga ng daga) can Olinese preserved vegetables* kilo ground pork tenderloin or pork loin tablespoon soy sauce teaspoon s.ugar cup vinegar tablespoons cornstarch, dissolved in 1-2 tablespoons cold water teaspoons salt tablespoons black pepper, ground blocks tofu, sliced into I-inch pieces Scallions, sliced for garnish

~ In a saucepot, heat oil and saute onion and garlic over medium heat until tender. ~ Stir in flour and cook for one minute. Dissolve chicken cube in water and pour into saucepot, stirring often to prevent lumps. Cook until thiCk, stirring occasionally. Add potatoes and simmer until soft. ~ Stir in fish and corn, and cook for 2-3 minutes. Garnish with chopped parsley before serving. -

CALIFORNIA CHOWDER 12 Servings

A chawderisa thick soup, usually made with

fish stock and milk. In this recipe, the seafood is replnced by ground beefand the milk by heavy aeam Make sure not to bring the liquid to a

boil ance the cream has been added. 250

112 3 400

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In a large deep casserole, heat cooking oil and saute shallots. Pour in water. Bring to a boil and stir in wood ear mushrooms and preserved vegetables. ~ Reduce heat to medium then add ground pork, soy sauce, sugar and vinegar. Simmer until pork is cooked. Stir in cornstarch dissolved in water. Let mixture simmer until thickened, stirring occasion ally. Season with salt and pepper and h eat through. ~ Add tofu, cook for 3 minutes. Garnish with scallions. Serve hot. *Canned Chinese preserved vegetables are available in supermarkets and groceries in Chinatown.-

FISHERMAN'S SOUP 4 Servings 2

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tablespoons com oil or vegetable oil medium onion, chopped clove garlic, crushed tablespoons flour chicken broth or bouillon cube cups water large potatoes, peeled and diced kilo cooked lapu-lapu or mayamaya, boneless and skinless, cut into small pieces can whole kernel com, undrained Chopped parsley Salt and Pepper

3 4 2 1 2

grams sliced bacon cup diced onion cups peeled and diced celery grams ground beef beef broth or bouillon cubes cups of water cups p eeled and diced potatoes cups diced carrots medium can (approx. 250 g) cream of mushroom cups heavy cream Salt and p ep per to taste

~ In a pot, cook bacon until crisp. Remove and set aside. Spoon out some of th e o il, reserving about 3 tabl es po on s of the o il in the pan. Reheat oil and saute onions and celery in same oil until soft. Add ground b eef and cook thoroughly. ~ Stir in broth cubes, water, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. ~ Whisk in the cream of mushroom soup and heavy cream and heat through over low heat. Season to taste with salt and pepper before serving.-

PUMPKIN SOUP 6 Servings

The lowly kalabasa is part of the squash family and can be substituted for the pumpkin used in this recipe. 1/2

1 1 3 4

medium sized pumpkin or kalabasa tablespoon butter medium onion, sliced cloves garlic, sliced cups vegetable stock or broth

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1/2

Salt and pepper cup sour cream

~ Peel the pumpkin and cut into I-inch cubes. ~ Melt butter in a saucepan and saute onion and garlic over low heat. ~ Add the pumpkin cubes and pour in broth. Simmer until the pumpkin cubes are tender then mix the soup using an immersion blender. Or simply stir well until blended. Season with salt and pepper. ~ Top with the cream before serving . • .

·ENSALADANG TAHONG 6 Servings 3 1 1 1 2 1

cups shredded cabbage medium red pepper, sliced into thin strips medium green pepper, sliced into thin strips medium carrot, sliced into thin strips cups tahong (mussels), cooked and shelled cup tahong, cooked but left on the shells for garnish

For the dressing: 1/2 cup vinegar 1 tablespoon tomato ketchup 1 tablespoon sugar 1 teaspoon salt Dash of pepper ~ Blanch the cabbage by immersing in a pot of boiling water for about 2 minutes. Drain then immediately plunge cabbage into a bowl of ice cold water. Let stand about 5 minutes then drain. ~ In a mixing bowl combine cabbage, red and green peppers, and carrots. ~ Stir in cooked tahong . Chill in refrigerator. Make the dressing: ~ In a small bowl, stir together vinegar, ketchup, sugar, salt and pepper. Let stand a few minutes to allow flavors to blend. ~ Pour the dressing on the vegetable-tahong mixture just before serving. Garnish with cooked tahong on shells. Serve cold.·

RADISH CHUTNEY AND MINT 6 servings Serve this chutney at room temperature or chilled, with any grilled seafood, roasted

lamb or pork. If desired, refrigerate for two days to allow flavors to mellow. Will keep up to three weeks if refrigerated and tightly covered. 2 1/4 1 1/2 1/4 1/4 1/4 1 1/2

tablespoons olive oil cup chopped onions cup thinly sliced radish cup chopped, seeded tomatoes cup raisins cup cane vinegar cup orange juice teaspoon hot pepper sauce Pinch of salt cup chopped fresh mint leaves

~ In a shallow pan, heat oil and stir-fry onions until transparent. Add radish, tomatoes and raisins and cook for 2 minutes. ~ Stir in vinegar, orange juice and hot sauce. Simmer for one minute and season with salt to taste. ~ Remove from heat and transfer to a bowl to cool completely. Just before serving, stir in mint leaves .•

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FOOD SPECIAL RECIPE COLLECTION

FRENCH ONION SOUP 6 Servings

This recipe requires only a few simple steps but takes long to make because of the time it takes to brown the onions evenly. But the resulting broth is rich and satisfying, with the perfectly mellowed flavor of the caramelized onions blending so well with the aged cheese. This soup is pelfect for sit-down dinners with family and guests. 1/4 4 1 4 1 1

cup butter cups thinly sliced white onions cup white cooking wine cups beef broth teaspoon salt, or to taste loaf French bread, sliced 1/4 inch thick, toasted Gruyere cheese, or any aged cheese

~ In a large thick-bottomed pot, melt butter over medium heat; add onions. Let onions cook over low heat until they caramelize or turn golden brown, about 30 to 40 minutes. Stir onions occasionally, being careful not to bum them or the soup will acquire a bum,e d taste.

~ Add wine to caramelized onions and stir. Pour in beef broth. Let soup simmer for 25 minutes. Season with salt. ~ Ladle soup into 6 ceramic or ovenproof bowls. Place a slice of French bread over the soup. Break pieces of bread, if necessary to fill in remaining spaces. Grate cheese over bread slices, covering them completely. ~ Broil soup in turbo broiler for about 5 minutes, or place bowls in the oven and bake for 8 to 10 minutes at 475°F, until cheese bubbles and turns golden brown. Remove from broiler or oven and serve.•

VEGETABLE-SAUSAGE STEW 6 to 8 Servings 3 1 1/4 1 2 1 6 1

tablespoons olive oil medium onion, chopped cup minced garlic Kielbasa or Italian sausage, sliced diagonally 1/2 inch thick cups diced potatoes cup chopped wax beans cups beef stock OR water with two broth cubes cup chopped carrots

1 1/2 1 1 1/4 2

240-gram can whole or crushed tomatoes, with the juice cup diced celery 432-gram can whole kernel sweet com tablespoon dried basil, OR cup chopped fresh basil tablespoons chopped parsley Salt and pepper to taste Grated Parmesan cheese or any grated cheese

~ In a deep saucepan heat olive oil ove medium heat. Saute onion until almos tender. Stir in garlic and saute for 3 minutes ~ Add sliced sausages and fry 5 minutes. Spoon off sausages and set aside, leaving the onion and garlic in the saucepan. ~ Put the potatoes, wax beans and stock OR water and broth cubes in th same saucepan. When it starts to boil, lower heat and let simmer, covered, until potatoes are tender, around 10 minutes. ~ Stir in carrots, canned tomatoes with the juice and celery. Let simmer 10 minutes. ~ Add the com, basil and parsley and heat through. Season with salt and

pepper to taste. Serve with grated cheese on top.·

CHEESY SPOON BREAD 6 to 8 Servings

1 1/2 11/2 1/4 1 2 2 1

cup all-purpose flour teaspoon baking powder cups whole milk cup grated Cheddar cheese tablespoon minced green onions tablespoons butter eggs, separated tablespoon sugar

beating well after each addition. Set aside to cool. ~ With an electric mixer, beat egg whites until soft peaks form . Add sugar and continue beating until mixture forms stiff peaks. ~ Fold the cooled flour mixture into the stiffly beaten egg whites until just blended. Pour batter into greased casserole. ~ Bake in preheated oven for 30 to 35 minutes, or until golden brown on the edges. ~ Serve at onte with additional butter or margarine if desired. •

oregano leaves. Brush this mixture on the cut side of the sliced pan de sal. ~ Arrange pan de salon lightly greased cookie sheets, cut side up, and bake in preheated oven for 5 to 10 minutes or until lightly browned.·

HOT HERBED LOAF Makes twelve 3/ 4-inch slices

1 1/2 1 1 3

loaf French bread cup butter tablespoon Italian seasoning tablespoon calamansi juice cloves garlic, crushed

GARLIC PAN DE SAL ~

Preheat oven to 350°F. Grease a medium oven-proof casserole. Set aside. ~ In a large saucepan combine flour and baking powder. Pour in milk and heat to medium, stirring constantly until thoroughly blended. ~ When the mixture boils, lower heat. Add cheese and green onions. Continue cooking for 3 more minutes. Remove saucepan from heat and stir in butter. ~ Add the egg .yolks one at a time,

6 Servings

6 1/2 1 1

pieces pan de sal cup olive oil tablespoon minced garlic tablespoon dried oregano leaves

~ Preheat oven to 350°F. With a serrated knife, divide each pan de sal lengthwise in the middle. ~ In a small bowl, mix the oil, garlic and

~ Slice the French bread into 3/ 4-inch thick diagonal pieces. ~ In a saucepan, melt the butter. Stir in Italian seasoning, calamansi juice and garlic. Remove from heat. ~ Preheat oven to 425°F. Brush each bread slice generously with butter mixture and reshape the loaf. Brush any remaining butter over the top and sides. Wrap in aluminum foil. ~ Bake 10 minutes in preheated oven. Reduce oven temperature to 400°F. Open

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FOOD SPECIAL RECIPE COLLECTION foil so the bread becomes brown and crisp. Bake 5 to 8 minutes more. Serve at once.-

PAN FRIED MUSSELS 4-6 Servings 2 6

1 1/4 1/2 1/2 1/2

dozens large mussels cups water egg, slightly beaten cup milk cup dried bread crumbs cup Parmesan cheese cup butter

> Clean mussels with a metal brush and rinse mussels to remove sand and dirt. Place in a deep casserole and pour in water. Heat over high heat, cook mussels just until shells open, about 5 to 6 minutes. > Remove mussels from casserole and cool. With a small knife, remove meat from the shells and set aside. Reserve the shells. (Discard unopened mussels.) > With a fork, beat together egg and milk in a bowl until well mixed. On waxed paper, combine bread crumbs and cheese. Dip mussels in egg mixture then dredge with the bread crumbcheese mixture. > Over medium heat, melt butter in frying pan. Pan fry the mussels, turning once, 2 to 3 minutes or until golden qrown on both sides. Drain on paper towels. > Place one pan fried mussel into each reserved shell. Arrange shells on a platter and serve immediately.-

KILAWING PUSIT (Recipe of Mayee C. Pulido) 6 Servings 1 3-4

1 1/2

' 112-1 1/3 2

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kilo medium size fresh squid* (make sure squid is really fresh) cups water for boiling cup diced, firm tomatoes cup finely chopped onions siZing labuyo, very finely chopped cup soy sauce tablespoons fresh calamansi juice tablespoon sukang Iloko or cane vinegar tablespoon/sugar

>Wash and clean the squid, removing the membranes and ink sacs.

> Boil water in a casserole. Cook squid in boiling water until they turn white, about 1 minute. Immediately remove squid from the water with a slotted spoon. > Slice squid into rings. Discard the tentacles and heads if you do not wish to use them. > In a serving bowl, combine tomatoes, onions, sili, soy sauce, calamansi, vinegar and sugar. Stir to distribute the ingredients and dissolve the sugar. Add squid rings and gently stir the mixture. Serve.

*If the heads and tentacles are not included, increase amount of squid to 11/2 kilos.-

BUTTERED SPINACH 6 Servings 1/2 1/4 1

kilo spinach cup butter tablespoon minced garlic Salt and pepper to taste

> Wash and drain spinach leaves several times. Remove tough stems and wilted leaves. > Put spinach in a bowl and pour enough boiling water to cover. Let stand 1 minute . Drain well then plunge spinach leaves into a bowl of cold water. Let stand about 1 minute then drain well, squeezing out any excess water. Set aside. > In a deep pan, melt butter over medium heat. Stir-fry garlic until crisp brown. > Add drained spinach, stirring constantly until evenly coated with the melted butter. Season with salt and pepper before serving.-

KINILAW NA BANGUS

1

Pinch of sugar Siling labuyo (optional) Finely ground black pepper medium onion, sliced into rings and soaked in ice water for 20 minutes

> Marinate bangus in coconut vinegar for 15 minutes. This will further remove smaller bones from the bangus that may have been left behind after initial deboning. > Strain the bangus and press with fork until fish is dry.Arrange fish on a plate and mix in garlic, ginger and the finely chopped onion. Squeeze calamansi on top of bangus and let stand for five minutes. > Pour additional coconut vinegar if d esired. Add sugar and siling labuyo. Sprinkle with black pepper. Top with sliced onion rings.-

SHRIMP HUSH PUPPIES 6-8 Servings

Chef and restaurateur Nicky Camcam shared this favorite recipe in afeature article on fathers who cook. 1 1 2 2 1 1 1 1 1/4 1/4 1

1/2 5

kilo small shrimp cup milk eggs tablespoons melted butter cup flour cup cornmeal teaspoon salt teaspoon baking powder teaspoon dried thyme teaspoon baking powder Pinch of cayenne pepper teaspoon chopped garlic cup chopped scallions cups vegetable oil for frying Lemon wedges (optional)

4 Servings

Restie Bachar describes himelf as a practical cook who can work with any ingredient he sees in the refrigerator. Here he shares a recipe for a family favorite deboned milkfish cooked in vinegar. 3/4

1

4-5 1 1

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kilo deboned bangus, chopped into squares (remove bones from bangus before chopping) cup coconut vinegar, plus additional for pouring cloves garlic, very, very finely chopped teaspoon finely chopped ginger medium onion, very, very finely chopped

calamansi

> Remove shells from shrimp, devein and chop the shrimp flesh coarsely. > In a deep bowl, whisk together milk, eggs and butter until well combined. Add the shrimp and remaining ingredients except oil. Whisk gently until evenly incorporated. > Cover bowl with plastic film and chill in refrigerator for at least 30 minutes. > When ready to cook heat oil in a wok or skillet, until hot but not smoking. > With a tablespoon, form shrimp mixture into dumplings and fry 2 to 3 pieces at a time in hot oil. Remove from pan and drain on paper towels. If desired, serve with lemon wedges on the side.-

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RECIPE COLLECTION I"UUU

OKOY

OCTOPUS SALAD

SEAFOODS IN WONTON CASE

12 Servings

6-8 Servings This appetizer was one of the dishes serv ed durin g the Portu guese { ood Festival held afew years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw.

6 Servings

1 1 1 3 1 1/4 1/4

cup tagunton (small shrimp), trimmed but not peeled egg cup all-purpose flour cups shredded squash cup water cup chopped onions cup diced spring onions Salt and pepper to taste Cooking oil for deep frying

~ In a bowl,

combine tagunton, egg, flour and squash. Pour water and mix well with a wooden spoon. ~ Add chopped onions and spring onions. Season with salt and pepper. Continue mixing to blend well. ~ Shape the mixture into individual patties. ~ In a deep pan heat oil and gently slide the patties into pan. ~ Deep-fry for about 2 minutes or until crisp and brown. Drain patties on paper towels. Serve hot with a dipping sauce of vinegar and garlic .•

1-11/2 kilos octopus, washed and cleaned well 2 onions, chopped, divided Water for boiling Salt to taste 1/2 cup vinegar (preferably olive oil vinegar) Chopped parsley ~ In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender. ~ Drain octopus and slice into small pieces. Let cool. ~ Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer.•

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cup butter, divided cup green bell peppers, cut lengthwise into thin strips kilo crabmeat, steamed and flaked kilo shrimp, shelled tablespoon chopped parsley pieces wonton wrappers cup Parmesan cheese cup mayonnaise tablespoon lemon juice Parsley sprigs or garnish

Preheat oven to 350°F. Lightly grease muffin pans. In a large frying pan melt 2 tablespoons of the butter. Add green pepper strips and cook until softened. ~ Stir in crabmeat and shrimp and cook until shrimp turn pink. Do not overcook. Remove from heat and stir in parsley until thoroughly mixed. Set aside. ~ Brush lightly one side of each wanton wrapper with remaining butter until just

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SPECIAL RECIPE COLLECTION

6 1/2

medium crabs, cooked cup mayonnaise Salt and pepper to taste hard-cooked eggs cup finely chopped parsley Paprika

before edges of wrappers. Sprinkle with a little Parmesan cheese. ~ Arrange a second layer of wanton wrapper at a right angle to create a star shape. Brush again with butter and sprinkle with Parmesan cheese. Put another sheet of wanton wrapper but don't brush with butter. ~ Arrange into greased muffin pans, keeping edges pointing up to form a flatbottomed tulip shape. ~ Bake until crisp and golden, about 10 minutes. Transfer to a wire rack to cool slightly. ~ Divide shrimp mixture evenly among cases and top with remaining cheese. Set aside. ~ In a bowl, mix mayonnaise with lemon juice and drizzle a little over each wanton case. Garnish with parsley sprigs before serving .•

Carefully remove the meat from the cooked crabs. If not mixing immediately chill crab meat to maintain freshness. Wash the empty crab shells and dry them well. ~ In a bowl, combine mayonnaise and crabmeat. Toss lightly and season with salt and pepper. Stuff this prepared filling into the crab shells and return to refrigerator to chill. Separate the whites and the yolks of the hard-cooked eggs. Chop into fine pieces. ~ Arrange whites and yolks and the parsley side by side on top of the stuffed crab shells. Serve with buttered bread or rice .•

RAINBOW STUFFED CRABS

CHINESE STEAMED EGG

6 Servings

6 Servings

Crabs are perishable and spoil easily so keep them stored in the refrigerator during waiting time of preparation. Make sure you buy the crabs live in the market.

This savory custard recipe of Mrs. Conchita Go, mother of FOOD contributor Rachel Go, was handed down to her by her mother. She then passed it on to Rachel, who

2 1/4

shared it with readers in the May 2002 issue of FOOD. It's a bit tricky to do, but well worth the effort. The secret to preparing this dish successfully is to use low heat during the steaming process. 1/4

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cup com oil, divided shallots, sliced into rings shallots, chopped cup ground pork or chicken Salt and pepper to taste dried Chinese mushrooms, soaked in hot water until soft, drained and sliced thinly tablespoons soy sauce medium eggs cup milk cup water teaspoon sugar Scallions (optional)

~ In a wok, heat 2 tablespoons of the com oil. Saute the shallots rings until golden. Remove from heat and drain on paper towels. Set aside for garnish. ~ Add remaining oil to the wok and saute the chopped shallots. Season ground pork or chicken with salt and

::if-JtUAL ISlice zucchini into 1/ 6-inch coins. Cut eggplants in half vertically and slice horizontally. Season with salt and pepper and set aside for one hour. >Sprinkle zucchini and eggplant slices with water. Dust generously with flour. Let rest for 5 minutes. > In a deep pan heat vegetable oil. Sprinkle dusted vegetables again with water and dust with more flour. (The second dusting is optional if extra crispness is desired.). > Fry in hot oil until edges are golden brown. Remove from pan and let rest on paper towels for 1 minute. Serve hot with tzatsiki.

Tzatsiki Makes 2 cups (1/4 cup per serving) Tzatsiki is a widely used dip for appetizers or side dishes. Its flavors are especially

enhanced when served with the mild taste of crisp vegetables, such as the fried zucchini and eggplants in recipe above. In Greece, these bite-size vegetables and dip are often served with ouzo or cold beer. 1 1 2 1 4 1

> Peel,

cucumber cup thick Greek yoghurt* tablespoons extra virgin olive oil, plus additional for garnish tablespoon red wine vinegar cloves garlic, peeled and pressed teaspoon finely chopped fresh dill** Sea salt Freshly ground black pepper Fresh whole dill Kalamata olives

deseed and coarsely grate the cucumber. Set aside on paper towels to absorb excess moisture. >Stir yoghurt until smooth and creamy. While stirring, gradually mix in the olive oil and vinegar. >Crush the garlic cloves in a garlic press then add into the yoghurt mixture. Stir in cucumber and dill and season to taste

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with salt and pepper. Garnish with a dash of extra-virgin olive oil, fresh whole dill leaves and a few kalamata olives. Note: Tzatsiki can keep for a few days when refrigerated. However, the flavor of the garlic gets increasingly stronger by the day. * If not available, substitute with regular yoghurt, strained in cheesecloth for 2 to 3 hours, in the refrigerator **If not available, use fresh mint-

CRAB CAKES Makes 8 patties 4

1/4 1/2 1/2 1/4 3

1/2 1/4 2 1/3

1/4

cups cooked and flaked crab meat cup flour cup bread crumbs cup chopped parsley cup chopped onions tablespoons mayonnaise teaspoon salt teaspoon nutmeg eggs cup cooking oil for frying cup butter or margarine

For sour cream dip: 1 cup sour cream clove garlic 1

1 2

teaspoon finely chopped onion tablespoons grated Cheddar or Parmesan cheese Lemon slices for garnish

Make the crab cakes: ~ In a bowl mix crab meat, flour, bread crumbs, parsle)~ onions, mayonnaise, salt, nutmeg and eggs. Chill 10 minutes in freezer for easier handling. ~ Divide crab mixture into 8 equal portions. Shape into round 1/2/1 thick patties. ~ Heat oil in a skillet. Add butter or margarine . Fry crab patties over medium heat, turning them with pancake turner when undersides turn golden. Continue frying until other side turns light brown. Drain on paper towels and keep warm in an oven. Serve with sour cream dip and lemon slices. Prepare the sour cream dip: ~ In a small bowl combine all ingredients except lemon and mix well. Pour into a small serving bowl and serve with crab cakes. Garnish with lemon slices.-

MINI COCKTAIL KABOBS WITH HONEY MAPLE DRESSING 8 Servings

When preparing this dish, cut the apples last so they don't turn brown before they are served. Or, soak them in water with asqueeze oflemon. For the honey maple dressing: 11/2 cups light cream or yoghurt (plain) 112 tablespoon mustard 3-4 tablespoons maple syrup 2-3 tablespoons honey Pinch of salt For the fruit kabob: 4 oranges, peeled and flesh cut into wedges 1/2 large pineapple or 1 small pineapple, peeled and cut into large cubes 4 pears, cored and diced 4 apples, peeled, cored and cut into large cubes 16-20 small skewers or long toothpicks ~

In a bowl, combine all the ingredients for the honey maple dressing and chill 1-2 hours. ~ Thread the fruits on the skewers or long toothpicks, alternating oranges and

SPECIAL RECIPE COLLECTION

pineapples in between apples and pears if desired. Serve fruit kabobs with the honey maple dressing.

GARLICKY BAKED POTATOES

MANGO KANI SALAD 6 Servings

1

1

1

1 1 114 1/4

3/4

3

> Scrub potatoes well in running water. Boil in enough water to cover for about 20 minutes, or until tender but still firm. Drain and let cool. > In a small mixing bowl, whip cream cheese and garlic together until well combined. > Preheat oven to 350°F. Slice potatoes in half and place in oven-proof dish. Spread the cream cheese-garlic mix on top. Sprinkle with bread crumbs and bacon and bake 10 to 15 minutes or until bread crumbs tum golden.

ROASTED NUTS WITH ROSEMARY Makes 3 to 4 lO-oz jars

12

6 Servings kilo small potatoes (15-18 pieces) Water for boiling cup cream cheese, softened clove garlic, finely minced cup bread crumbs cup cooked and crumbled bacon

FUUD

1

pieces processed crabsticks (kani) medium head iceberg lettuce, tom into bite-sized pieces small cucumber, halved lengthwise, seeded and sliced thinly crosswise cup Japanese mayonnaise (available in supermarkets or Japanese food shops) Salt to taste pieces dried nori seaweed, cut into thin strips tablespoon toniko (orange fish roe)

> Cut kani into quarters lengthwise. > Arrange lettuce and cucumber in a bowL Put crabsticks on top. > Mix mayonnaise and salt. Put swirls of this dressing onto lettuce-cucumberkani mixture. > Arrange strips of'nori on top of whole salad. Sprinkle with toniko. Chill and serve cold.-

1/4 1

112 4

cup unsalted butter teaspoon salt Pinch cayenne Pinch nutmeg Pinch paprika Pinch sugar teaspoon dried rosemary cups mixed nuts of choice (pecan, almonds, walnuts, cashews, etc) Fresh rosemary leaves

> Preheat oven to 350°F. In a pan melt butter. Add salt, cayenne, nutmeg, paprika, sugar and rosemary. Mix with spoon until fragrant. Remove from heat. >Place nuts in a bowl and toss well with the butter mixture. Line jellyroll pan with baking paper. > Arrange nuts in one layer on baking paper. Roast in preheated oven for 10 minutes. Serve immediately or cool then pack nuts in jars. > Garnish with fresh rosemary leaves.-

.u

CI) FOOD SPECIAL RECIPE COLLECTION

..

..

~

From left: Tanguingue and Potato Terrine, Vegetable Terrine, Cheese and Mushroom Terrine

VEGETABLE TERRINE 12 Servings

A terrine is an attractive dish to serve on the table. But it can be quite a challenge to make. Follow these steps carefully and you just may be able to make your first terrine.

1/2 1 1 1

1 1 1 2

12 2

Butter cup olive oil medium eggplant, sliced lengthwise medium zucchini, sliced lengthwise cup soup stock, OR dissolve 1 chicken or beef cube in 1 cup hot water tablespoon + 1 teaspoon unflavored gelatin tablespoon coarse salt teaspoon freshly ground black pepper red bell peppers, roasted then peeled and sliced into I-inch wide strips fresh basil leaves green bell peppers, roasted then peeled and sliced into I-inch wide strips

, ~ Brush a rectangular terrine mold generously with butter. Line terrine mold with plastic wrap, leaving an overhang of three inches of plastic wrap on all sides (the plastic wrap should extend over the sides of the terrine mold about three inches). ~ In a skillet, heat olive oil. Fry eggplant and zucchini slices in hot oil until soft, about 2 to 3 minutes. Remove from heat and drain on paper towels. Set aside. ~ Pour the soup stock into a medium saucepan and sprinkle gelatin on top. Let stand for five minutes to soften gelatin. Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat and pour into a glass bowl. Season with salt and pepper. ~ Dip the eggplant slices into the soup stock . Set aside two slices of the eggplants. ~ Arrange the rest of the eggplant slices in the prepared terrine mold crosswise, slightly overlapping so that the ends of the eggplant hang over the sides of the terrine mold. ~ Arrange the two reserved eggplant

slices lengthwise on both ends of the mold, letting them hang on both ends of the mold about 1/2 inch. ~ Dip the strips of red bell peppers into the soup stock. Layer them lengthwise over the eggplant slices. ~ Do the same for the fried zucchini, basil leaves and green bell pepper strips. ~ Pour the remaining soup stock into the mold. Fold the overhanging eggplants onto the top of the terrine, pressing down gently so they don't stick out. ~ Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as piece of plywood or a heavy dish, on top of the mold to compress the terrine. Chill in the refrigerator at least 24 hours to let terrine set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise about half an inch thick. •

SPECIAL RECIPE COLLECTION

CHEESE AND MUSHROOM TERRINE 12 Servings 24 1 1 114 4 4

1 1 1 1 1 114

medium fresh shiitake mushrooms tablespoon coarse salt teaspoon freshly ground pepper cup olive oil, divided large leeks with long stems cups water for blanching tablespoon salt cup green peas 225-gram bar cream cheese 250-gram pack (1 cup) allpurpose cream or heavy cream tablespoon unflavored gelatin, dissolved in: cup warm water

~ Preheat oven to 400°F. Line terrine m old with plastic wrap, leaving an overhang of three inches of plastic wrap on all sides (the plastic wrap should extend over the sides of the terrine mold about three inches.) » Toss the mushrooms with salt, ;-epper and two tablespoons of the live oil. Arrange on a baking sheet and . ak e in prehe a ted oven 10 to 15 ;:ni n utes or until golden brown. Remove mushrooms from heat and -001 on a cooling rack. » Cut off the white parts of the leeks and coarsely. Reserve the green parts. ». 1 a skillet, heat the remaining olive -= Cook the chopped white parts of eeks over low heat until soft but - :'rown, stirring occasionally, about -:'-1tes. Transfer leeks to a bowl and =. 1. - 3. medium pot bring the 4 cups -- and 1 tablespoon salt to a boil. '-'" the green peas into the water - _ for about 1 minute. With a - 5?Oon, spoon out the peas. Do - ~.; out the water in the pot. :..-e peas in cold water. ::-ot of water to a boil and add =::eens. Let cook until leaves are -:...:ed, 1 to 2 minutes. Drain and '.i water. Set aside. _ ~ electric mixer, combine the -::: and all-purpose or heavy ~-- m dissolved gelatin and =: u;TIC mixer until smooth. =-d . -hite parts of the leeks, - sal and stir until leeks are - "':--1' uted and mixture is

~ Meanwhile arrange the wilted leek greens in the prepared terrine mold crosswise. Let the greens overlap and hang over the sides of the terrine mold. ~ Spread a layer of the cream cheese mixture on the bottom of the mold. ~ Arrange a layer of green peas over the cream cheese mixture. ~ Spread another layer of cream cheese. Arrange a layer of mushrooms over the cream cheese. ~ Repeat layer of cream cheese and green peas. Top with a layer of cream cheese. ~ Fold the overhanging leek green over the top layer of cream cheese. Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as piece of plywood or a heavy dish on top of the mold to compress the terrine. ~ Chill in the refrigerator at least 24 hours to set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto the platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise, about half an inch thick. Serve with vegetables, bread or as a first course. Note: Terrine may be made two days ahead. Keep tightly wrapped and chilled until ready to serve.

TANGUINGUE AND POTATO TERRINE 12 Servings 2 2 8

1 2 3/4 1 1 1

1 1 1/4

~

medium potatoes medium carrots cups water tablespoon salt bunches spinach, stems removed cup vegetable stock or water teaspoon grated lemon zest tablespoon unflavored gelatin, dissolved in 1/4 cup water tablespoon lemon or calamansi juice Salt and pepper for seasoning tablespoon chopped spring onions tablespoon olive oil kilo smoked tanguingue, cut lengthwise

Prepare the terrine mold by lining

FOOD

with plastic or cling wrap as in procedure above. ~ Peel and slice the potatoes into matchstick sizes. Immerse in a bowl of cold water. Repeat procedure with the carrots. ~ In a large saucepan, bring water and the one tablespoon salt to a boil. Cook potatoes in water until tender, 3 to 4 minutes. With a slotted spoon, remove the potatoes and rinse in cold water. Drain on paper towels and set aside. ~ Repeat procedure with the carrots and spinach leaves (for spinqch leaves, cook only 10 to 15 seconds). ~ In a small saucepan, combine vegetable stock and lemon zest and simmer for 1 minute. Remove from heat. ~ Pour in dissolved gelatin. Add the lemon or calamansi juice. Season with salt and pepper. ~ In a bowl, combine 1/4 cup of the vegetable stock mixture with the spring onions, potatoes and carrots. ~ Dip the spinach leaves into the remaining vegetable stock mixture. Arrange the leaves on the bottom and sides of the terrine mold, letting the leaves overlap slightly and overhang about 1 inch on all sides of the mold. ~ Spoon in the potato mixture. Arrange the smoked tanguingue along the length of the mold. Spoon the remaining potato mixture over tanguingue. ~ Pour any remaining vegetable stock into the entire filling on the terrine mold. ~ Fold the overhanging spinach leaves over the filling . Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as a piece of plywood, or a heavy dish on top of the mold to compress the terrine. ~ Chill in the refrigerator at least 24 hours to let the terrine set. To unmold: ~ Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto the platter. Gently ease out the terrine from the mold and remove the plastic wrap. To serve: ~ With a serrated knife, slice the terrine crosswise, about half an inch thick. Serve with vegetables, bread, or as a first course .•

6J

G> FOOD

SPECIAL RECIPE COLLECTION

..

Fileto a la Gino's

SPECIAL RECIPE COu.ECTlON FOOD

Main Courses, Sauces and Side Dishes

Beef FILETO ALA GINO'S 2 Servings YOllng che/Gillo Col/min ofCafe Ysnbel makes Oris luscious concoetioll a/bee/willi goose liver: TIle wild mushrooms mid truffles make tll is 11 very special dis/I.

grams rib eye steak teaspoon deli must.ud teaspoon olive o il Pinch rosemary Pinch thyme Black pepper to taste Salt to taste 2 slices goose liver Flour 2 tabl espoons cooking oi l Wild Mush room Ocmig lace: V2 cup demiglace (1 teaspoon bralensauce· + 1/2 cup water) 2 tablespoons bone marrow (from 250 1/2 1

raw beef shank)

2 1

tablespoons chopped wild mushrooms Truffle shavings, optio nal tablespoon grappa .... Sa lt and pepper

,. Ma nnate beef in m usta rd, o live oil, rosemary, thyme and black pepper. Just befo re gril ling season with sa lt. Grill steak to desired done ness. Set aside. ,. Season goose liver w ith sa lt and pepper. Dredge lightly in £lour. Heat oil and pan-fry slices of goose liver. ,. Heat dem iglace, add bone marrow, wild mush rooms and truffl e shavings. Let simmer for five minutes. Add g rappe FOOD SPECIAl RECIPE COu.ECTION

SPECIAL RECIPE COlliCTION

Seafoods CATAPLANA MISTA 4 servings The cataplana is a hinged meta} pan shaped like an aversized clam shell. The Portuguese

lise it to cook this I1Inme/ous seafood stew. A good substituteJar cataplana is II wok with II tight ftting lid. Make sure you use seaM that are reallyfresh as well as good qUi/lity olive oil and wine.

FOOD ~

BREADED FISH FILLET 6 Servings 6

pieces fish fillet (lapu - lapu or maya-maya)

V4 V2 2 2

1

V2

Salt and pepper to taste cup calamansi juice cup flour eggs, slightly beaten tablespoons melted butter cup milk cup Japanese bread crumbs (panko)

3 2 2 3 1

cups olive oil bell peppers. sliced onions, sliced medium tomatoes, sliced piece chili 6 medium prawns 10-12, mussels 10-12 clams medium crab, quartered 1 2 pieces tanguinge or blue marlin, halved 2-3 lobsters 3 cups tomato sauce 1 cup white wine 1 cup water Parsley Garlic Salt

). In a cafaplana, or large wok with cover, pour in olive oil. Add the peppers, onions, tomatoes and chili. »Scrub and clean well all the seafoods. Add seafoods to the pan. Pour in tomato sauce, wine and water. Sprinkle parsley, garlic and salt. ,.. Cover cooking pan and cook on high heat for 5 minutes. Reduce heat to medium and continue cooking for lOIS minutes or just until seafoods are cooked through. ,.. Senre with bread or rice. •

Com oil for frying For the dip: cup mayonnaise 3/4 2 tablespoons pickle relish 1 tablespoon chopped onion 1 tablespoon sugar V2 teaspoon salt 1 tablespoon chopped parsley

"' Season fish fillet with salt and pepper. Marinate in calamansi juice for at least 1 hour. ,. Dredge marinated fish fillets in flour. In a shallow dish combine beaten eggs, melted butter and milk. Dip fish fillet in mixture then roU in bread crumbs. ,. Heat a large wok or skillet over medium heat about 1 minute. Pour in corn oil and increase heat to high. When oil is sufficiently hot (the point when it starts to shimmer), drop in fish fillets one at a time. Reduce heat to medium. Let cook about 4 to 5 minutes. ,. Do not tum fillets until the first side is fully cooked and coating has properly adhered (otherwise the coating will stick to pan).Tum fish fillets and fry other side three to four more minutes. Fish is done' when it flakes easily and no longer looks glassy. ,. Drain fillets on paper towels to absorb

G

FOOD $PECtAL RECIPE COlleCTION any excess oil. Arrange on a pla tter. Cover to keep warm until serving time. Serve with the dip. Make the dip: )- In a small bowl mix together mayonnaise, pickle relish, onion, sugar. salt and pepper. Serve with fish fillets . •

GREEK STYLE SCAMPI (Recipe of Marija Parlan) 4·6 Servings

1 1 2

1/2

3/4 1 1 114 2 500

teaspoon olive oil tablespoon minced garlic 400-gram cans whole tomatoes, drained and coarsely chopped, reserving 114 cup of liquid" cup chopped parsley, divided kilo large shrimp, peeled and deveined teaspoon salt or to taste cup crumbled fela cheese·" teaspoon bl ~ck pepper tablespoons fresh lemon juice grams pasta, cooked according to package directions

combine cream, tarragon. parsley,. pepper and 1/ 2 teaspoon of the salt. Set aside. )0 Brush melted butter on a glass baking dish. Sprinkle remaining 1 teaspoon salt on salmon and arrange on the baking dish. Pour cream mixture over salmon, spreading it evenly. Bake for 20 to 25 min utes. Remove from oven and serve. Note: If you want to use the sauce as topping for the salmon., bake the salmon \vithout the cream for 20 minutes. While the salmon is baking, melt the 1 tablespoon butter in a medium pan, blend in 4 teaspoons all-purpose flour using a small wire whisk. Add the cream and whisk until smooth. Add tarragon., parsley, pepper and salt. Cook over low heat, stirring constantly until thick, about 3-5 minutes. Remove from £ire. Pour over baked salmon .•

GRILLED PRAWNS 6 servings

2

114

teaspoons soy sauce cup fish stock or water teaspoons cornstarch, dissolved in 1112 tablespoons water medium green onions, chopped cup diced and blanched red bell • pewer

Season fish lightly with salt and dredge in flour. )0 In a pan heat oil to medium. Fry fish about 5 minutes on each side or until thoroughly cooked and golden bro\vn. Remove from pan and set aside. )0 In same pan saute ginger, garlic and black beans. Stir in sugar, soy sauce, stock and dissolved cornstarch. Bring toa boil then add green onions. )0 Spoon over fish and ga~sh w ith red bell pepper.· )0

STEAMED LDBSTERS 2 to 3 Servings

24

1/2 1

,. Preheat oven to 350"F. In a large pan. heat olive oil and saute garlic. Ad d tomatoes, reserved liquid and 1/4 cup of the parsley. Reduce heat and simmer for 10 minutes. )0 Add shrimp and cook for another 5 minutes. Pour mixture into a baking dish. Season w ith sa lt. Sprinkle top with crumbled feta cheese . Bake 10 minutes. )0 Remove from oven. Sprinkle remaining parsley, pepper and lemon juice on top. Serve over cooked pasta. .. You may substitute 1/ 2 kilo red ripe tomatoes, blanched. peeled. seeded and chopped, and 1/2cup tomato sauce. ... You may substitute 1 cup kesong puti or cottage cheese.·

2 1 2

1/2 114

large prawns cup calamtillsi juice tablespoon crushed garlic tablespoon oregano powder Salt and pepper to taste cup oil for brushing

These crustaceans are glorious in their simplicity. A flavored vinegar or lemonbutter sauce would be enhancement enough. 4

2 2-3

cups water tablespoons salt small lobsters

)0 Prepare prawns by making a deep lengthwise cut from top to bottom down )0 In a large heavy kettle pour in water the center of the back but not cutting all and salt and arrange a steaming rack. the way through. Remove veins that run Bring water to a boil. along the back side of the prawns . )0 With tongs, put lobster on steaming )0 In a bowL combine calamansi juice, rack. Cover kettle and return to a boil. garliC, ore gano, salt a nd peppe r. )0 Let lobster steam for 20 minutes. Marinate prawns in mixture, tossing to )0 Remove lobster from kettle and coat well, for about 15 minutes. arrange on a large cutting board. )0 Brush griller with o il. Set gri1ler to To serve: )0 With a sharp knife, split medium high setting. Grill the prawns, lobster down the middle from head to opened flat, until just cooked through, tail. allows diners to pick out the about 2 minutes on each side. lobster flesh from the shells.· )0 Serve at once with radish chumey and mint (see recipe page 15). · BACALHAU FRITO A RESTINGA NORWEGIAN SALMON IN 6-8 Servings CREAM TARRAGON SAUCE SLICED TANGUINGUE Bacalhau (or bacalao) is salted rodfish that IN BLACK BEAN SAUCE 4-6 Servings is a uniquely Portuguese il1Wltion. As early 4 Servings as the 16th century, Portuguese.fishermen have 1 cup all·purpose cream been salting cod while at sea. These were then 500 grams tanguillgue, sliced (1112 114 teaspoon dried tarragon, sun-dried in slabs to preserve them for the long inch thick) crumbled voyage home. This Portuguese dish using 1 tablespoon chopped parsley 112 teaspoon salt bacalao Spoon cooked vegetables into a serving bowl. Cover and refrigerate until wellchilled. Serve cold. · )0

PINAKBET WITH BAGNET 6 Servings This vegetable stew is typical ofAbra cuisine,

a rugged country up north where, Governor Vicente Paredes Valera says, people are used to exotic food with a strong Spanish fowor·

1

1/4 1/4 2

10 2

1/3 1/4

1/2 1/4

kilo native eggplants (2 to 3 inches each in length) kilo bitter gourd (native ampalaya, small and round) kilo sliced tomatoes cups boiled patani pieces okra cups kompitis (optional) cups spring onions (sliced) kilo c/licharoll (bag'llet) Water Patis cup bagootlg (fish paste) cup oil of chic1Jaron

> Wash and slice all the vege tables. ,. Cook clzicharon with a s m all amount of water and patis until tender. ,. Remove from heat and reserve the oi l. > Layer all ingredients in a clay pot or casserole . > Cover and cook on medium heat until vegetables are tender but still firm. " Season to taste and se rv e immed iate ly. •

SPECIAL RECIPE COLLECTION

SNOW PEAS AND CHICKEN LIVER WITH QUAIL EGGS 6 Servings

LAING 6 to 8 Servings

A quintessenti111 Bicolano dish using coconu t milk and the leaves of the gabi (taro) plant.

2

1 1 1/2 1/4

1 1 1/2 12

» In a

tablespoons sesame oil tablespoon garlic, minced medium onion, diced kilo chicken livers, sliced kilo snow peas (chidlaro), trimmed teaspoon thyme leaves tablespoon soy sauce Salt and pepper cup water hard-cooked quail eggs, peeled and cooled

skillet heat sesame oil. Saute garliC and o nion in oJ: Stir in chicken livers and s imme r abou t 5 m inutes. » Ad d snow peas, thyme leaves, soy sauce, salt and pepper. » Stir in wate r. C oo k unt il vegetables a re tender cri sp, stirring occasiona.lly. » Add quail eggs and heat through. Serve immediately. -

Ji2 2 5 1 1 1 Ji2 1 1 1 Ji4 3

kilo gabi leaves and stalks large coconuts cups lukewann water, divided tablespoon com oil tablespoon crushed garlic tablespoon minced ginger cup chopped onions cup chopped onions cup diced pork, boiled until tender cup shrimp, shelled and deveined cup bagoong alamang siting labuyo, diced

,. Wilt gam leaves by hanging the leaves upside down in a shaded area. This will take 2 to 3 days. Gabi leaves are ready to cook when they are dry and crisp. »Cut up the gabi leaves, including the stems, into 1-inch pieces. Wash and set aside.

FOOD

,. Drain juice from the coconuts and grate the coconut meat. » Add 1 cup of the water to grated coconut and squeeze to extract gala. Strain liquid and set aside. nus is the first extraction. ). Pour another two cups of water to grated coconut and squeeze again for second extraction. Set aside. » Pour remail)ing two cups water to grated. coconut and squeeze liquid again for third extraction. Set aside. » In a large saucepan.. heat oil and saute garlic, ginger and onions. ). Add pork and shrimp. Stir-fry for 2 to 3 minutes. Add bagoong alamang and blend well. ,. Pour in the second and third extractions of coconut. Bring to a boil and lower heat. » Add gabi leaves and sirruner for 30 minutes or until gabi leaves and stems are soft and tender. Add the first extraction of coconut and simmer again for 10 minutes or until oil comes out from the cream. Laing is cooked when coconut cream forms white lumps.-

(!)

Cl) FOOD SPECIAL RECIPE COI.J.fCT\ON '"

,

"

•

\~ ... lnabowl. with an electric mixer, cream butter and vanilla extract until light and fluffy. Add sugar and beat until well incorporated. )0 Add eggs one at a time, beating well

after each addition. Stirin flour and beat just until incorporated. > Divide cake bat ter among the prepared baking pans . Spread as evenly as possible using a small metal offset spatula. Layers will be very thin. Bake for 7 to 9 minutes or until the layers are lightly brown around the edges. )0 Immediately remove the cake layers from the pans and allow to coolon wire racks. Note: If there is not enough oven space to accommodate all the baking pans at one time, remaining cake layers can wait at room temperature. Make the chocolate buHercream:)o Melt the chocolate over low heat in a thick saucepan. Set aside to cool. Using an electric mixer, cream butter with the coffee liqueur until light and fluffy. Add egg yolks and beat until blended.. Pour in the powdered sugar and melted chocolate and beat thoroughly. 'fo assemble: )0 Place a cake layer on a serving plate. Spread a thin amount of chocolate buttercream. Top with another cake layer. Repeat layering pnxedure with

SPECIAL RECIPECOlLECTION

. the remaining cake layers and buttercream. Use remaining buttercream to completely cover the top and sides of the cake. Garnish the top with coffee crunch. Note that since the egg yolks in the buttercream are raw, the cake should be kept d1illed until serving hme .•

UBE ROLL 16 Servings

3 2

FOOD printed this recipe ill its July 2001 issue upon request of reader Babette Buenafe of Ki dapa wan City. It was

x IS" xl" jelly roll pan. In a large bo..

developed by FOOD contributor fUlldy Cueeo.

MANGO GELATIN 6 Servings

3 6

114 2

ripe mangoes, peeled and diced tablespoons unflavored gelatin cup cold w ater cups very hot water Whipped cream

»- Divide diced

mangoes into 6 small dessert cups. ~t aside. )- In a saucepan, sprinkle gelatin on the cold water. Let stand until spongy. Pour hot water over gelatin. Stir until all the gelatin granules are completely dissolved. Let cool for 2 to 3 minutes. )- Pour into pre pared dessert cups. Chill overnight or let set in the freezer for an hour. Serve cold with whipped cream.·

FOOD

2 2

112 1 1 1

112 1 1/2 7 1/2 1 1 1

Butter for greasing pan cups cake flour teaspoons baking powder teaspoon salt cup sugar, divided teaspoon vanilla tablespoon rum cup milk cup ube, peeled, boiled, mashed and strained cup light com syrup egg yolks cup com oil cup egg whites teaspoon cream of tartar teaspoon violet food coloring

For the frosting: 2 cups butter 11/2 cups milk

cups confectioners' sugar teaspoons violet food coloring

»- Preheat oven to 375°F. Butter one t: sift flour, baking powder, salt and 1 :. cup of the sugar. Set aside. »- In a blender, combine vanilla, r.::::r.. milk and ube. Blend until smooth. »- Add light com syrup, yolks and CL the Ilbe mixture. Blend well. .. Stir into the sifted flour mixture c::::..

""ooth. .. In a large bowl of electric mixer, Cea the egg whites with the cream of !Z::z until soft peaks form (dipping a ~ and removing it inmlediately, the ' ~ should form a blunt peak). .. While beating, add remaining s:::::::J!r gradually and beat until stiff. ~ ub£' mixtu re (food coloring rruf!' _ added to resemble ube color). p~ ~ buttered jelly roll pan. ,. Bake in preheated ovenfor 20 ~ or until done. Tum the baked ca;..,.....,. piece of cheesecloth or baking pa;e: .iiID:: ron immediately. Let cool. ~1ake the frosting: )- In large h:

€I

CI> FOOD

SPECIAl RfCtPE COlL.ECJ1OH

electric mixer, cream butter until soft and

fluffy. Gradually add milk and sugar alternately while continuing to beat the mixture. Add the coloring and beat again until mixture is smooth and even in color. )- Unroll cake and with a spatula spread «be frosting on surface of cake. Roll again and spread remaining frosting on top of

immediately into two lIaneras orina loaf pan, swirling pans to cover bottoms completely w ith the syrup . Set aside. )- In a bowl, combine eggs, evaporated milk and condensed milk. Stir in ahnond extract. )- Strain mixture into prepared llaneras or loaf pan. Steam 40 minutes to one hour or until finn .•

V2 V2 V2 4

2

cup p eanut butter cup melted butter cup brown sugar eggs tablespoons crushed mixed nuts (almonds, cashews and walnuts)

)- In a sm all saucepan, combine water

M ak e the crust: )- In a bowl, using a wooden spoon or electric mixer, cream cheese and butter until soft and smooth. THREE-NUTS TART )- Add flour gradually and mix until 8 Servings mixture turns into dough. This tart tastes somewhat like the peanut )- Roll dough thinly then mold into a cakes sold ill Chinese groceries. The recipe ernst on a 9" round baking pan. Set aside. was shared by Philippe Heyer, a French chef M ake the filling: )- Preheat oven to who somehow foulld his way to the 375°F. Mix the peanut butter, melted Philippines after traveling through seven butter, sugar and eggs into a batter. countries 011 his trusty bicycle. Philippe was )- Pour batter in the crust-lined pan. interoiewed by FOOD contributor Cynthia Sprinkle nuts on top. Alberto Diaz ill Sagada, where he rullS a )- Bake in preheated oven for 30 to 40 restaurallt called Alfredo'S. minutes. )- Allow to cool before taking the tart out For the short ernst dough: of the pan. 1 240-gram pack cream cheese IN A SNAP GOOEY MUD PIE V2 cup butter, softened 2 cu ps flour 12 Servings

and sugar. Heat over low heat until sugar is completely melted . Pour

For the pie filling:

cake, covering the sides as well. Use cake

comb to make designs or a piping bag w ith a star tip to make rosettes and scrolls over the frosting.·

ALMOND LECHE FLAN 12 servings

If you're tired of the usual taste of leehe £lan, try this refreshing variation. V4 1 5 1 1 1

cup water

cup white sugar whole eggs cup evaporated milk cup condensed milk teaspoon almond extract

2

1S0-gram packs or about 2 V2

SPECIAL RECIPE COLl.ECTlON

cups coarsely crushed chocolate cookie sandwiches, divided 2 250-ml packs all-purpose cream, chilled solid (not frozen) 1/4 cup granulated sugar 2 1/4 cups ice cold milk 1 box instant pudding and pie filling mix, chocolate fudge flavor 15 pieces ladyfingers, sliced in half )0 In a large bow\, combine 2 cups of the crushed cookies, the cream and sugar. Mix with a rubber spatula or wooden spoon until well blended. Set aside. )0 Place ice-cold milk in a separate bowl. Add pudding mix and whisk with a wire whisk until thickened. Let stand for a few minutes to further thicken the mixture .. )0 Pour pudding mixture over cream and cookie mixture and blend well. )0 Line the sides of a round, oval or rectangular glass dish with ladyfinger halves, cut side down. Arrange remaining ladyfingers on the base of the dish to form the crust. Pour chocolate filling over crust, spreading it evenly. Sprinkle top with remaining crushed cookies . Chill 30 minutes in the refrigerator. Serve ,cold. Note: Instant pudding and pie filing mixes are found in the imported section of big supermarkets. A good substitute is one envelop of unflavored gelatin dissolved in 1/4 cup hot water.•

CHOCOLATE ROLL Developed by FOOD contributor and cheJJundy Cueco, this chocolate roll is similar to those sold in popular bakeshops. For the roll: 21/2 cups cake flour 2/3 cup cocoa 1 teaspoon baking soda 1/2 cup butter 1 cup sugar, divided 5 eggs separated 1 1

cup~,

teaspoon lemon juice

For the chocolate frosting: cup cocoa powder 4 cups evaporated milk 2 cups all-purpose flour 4 teaspoon baking soda 2 tablespoons butter 112 cup sugar

1

)0 Preheat oven to 350"F. Generously grease an 11" x 15" x I" jelly roll pan. )- In a bowl sift together flour, cocoa and baking soda. Set aside. )0 In another bowl, with electric mixer, cream butter until soft and fluffy. Add 1/ 2 cup of the sugar and the yolks. )- In a large bowl, combine milk and lemon juice. Set aside. )0 Add butter mixture and flour mixture alternately to the lemon cream, adding the remaining flour nlixture last. )0 Beat egg whites until soft peaks form and add remaining 1 / 2 cup sugar. Beat until smooth and stiff. Fold whites into flour-cocoa mixture. Pour into prepared jelly roll pan and bake for 15 to 20 m inutes or until done. Turn the baked cake on a piece of cheesecloth or baking paper and roll immediately. Let cool. Make the frosting: )o ln a thick saucepan, over medium heat, mix together cocoa JXlwder, milk and flour and stir until thick. Stir in baking soda and butter. Mix until of spreading amsistency. Remove from heat. )0 Unroll cake and spread chocolate frosting. Re -roll cake and spread remaining frosting on cake. If desired, spoon remaining frosting into a piping bag with a star tip and pipe rosettes and scrolls on icing.•

the coconut oil. Make the maja: )o Pour the"!' Ct.?" -..-.::...-:;::;: water over the reserved grated ~ Squeeze to get second d..."ld ::!n::": extractions of coconut milk. ~ get 4 cups of these extractions.. ,. Pour into a deep pan. Add ~!:J!!: butter and dissolved cornstarch. )0 Bring mixture to a ooil over mediu::::::...": stirring constantly, to prevent lumps.. )- lower heat, simmer for about 3OrrC:I::.::!:s stirring constantly or lmtil comstardt"b3;; completely cooked and mixture ~ smooth. )0 Grease a medium rectangular pan Wll!. coconut oil. Spoon I1UIja into pan ~ -.: set in the refrigerator, about 10 to 12 hIx=s. )0 To serve: Sprinkle latik on top of and slice into serving pieces . •

MAJA BLANCA

112 113

12 Servings

'ariety. The result won the approval not only of her family but of FOOD's staff as lvell. For the crust: 2 1/2 cups all-purpose flour, plus additional for dusting 1/2 teaspoon salt 1/2 cup (1 stick) chilled butter

1/3

cup chilled butter-flavored shortening. s uch as Crisco 6 to 7 tablespoons ice cold water 2 tablespoons milk or cream 1 tablespoon sugar For the filling: 6 cups thin1y sliced,'peeled apples (you may use Red Delicious) 1/2 cup packed brown sugar 11/2 tablespoons cornstarch 1/. teaspoon cinnamon 11/2 tablespoons butter tablespoons dark com syrup or 2 maple-flavored syrup Make the crust: ,.. In a large bow1,. sift together flour and salt. With a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until mixture becomes small crumbs. ,. Sprinkle water over mixh.J.r(>, a little at a time, tossing lNell with a fork to make sure liquid is thoroughly incorporated into flour. ,. Gather dough into a ball. Wrap in waxed paper or plastic wrap and chill 30 minutes to 1 hour. Meanwhile make

filling (see recipe). ,. When dough has sufficiently chilled (not longer than 1 hour), divide into 2. )0 Dust a smooth work surfare \vith flour (marble works best since it retains the coldness of the dough.) You can also use 2 large pieces of waxed paper dusted with flour. Dust rolling pin also with flour. ,. Roll out d ough. Starting from the center press rolling pin outward, lifting the rolling pin just before the edge. )0 Starting from center again, roll the rolling pin downward (towards you), again lifting before reaching the edge. ,. Continue rolling the rolling pin on the dough, turning the dough as you go, until dough is l iB-inch thick and forms a circle that's 2 to 3 inches larger than the pie pan (to measure, invert pie pan onto dough surface). Be careful not to ro11 pin until the edges of dough so pastry doesn't become too thin. ,. Fold the dough into half. Lift and center dough in pie pan. )0 Ease dough gently into pan, shaping to press firmly against bottom and sides of pan. Do not stretch the dough to prevent shrinkage during baking and

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ma ke sure there's no air between the dough and the pan to prevent blisters. )- With kitchen scissors trim any excess dough hanging from sides of pan but leave 1I / 2-inches of overhang. Chill the shaped crust about 13 minutes in freezer. )- Meanwhile, roll out second dough ball for the top crust, following similar directions. Set aside. Make the filling and assemble pie: )- Place sliced apples in a large bowl. Combine sugar, comstarch and cinnamon. Toss apples in mixture wltil well coated. let stand to allow flavors to blend. )- Preh eat oven 425°F. Sprinkle the bottom crust lightly with flour to keep it from getting soggy. Spoon prepared filling into crust. Dot with butter and drizzle syrup over filling . )- Fold second crust into half. Place over pie filling and unfold, covering filling entirely. )- Fold edges of top crust under lower crust, pressing crusts together to seal tightly. Flute or decorate edges as desired . Cut slits on center of top crust to allow steam to escape when baking. )- Brush top of pie with milk or cream.

Sprinkle sugar on top. Cover edges of pie with strips of foil to prevent excessive browning. )- Bake in preheated oven 10 minutes. Reduce heat to 35O"F and bake 35 to 40 minutes or until golden brown.-

LASANG PINOY FRUIT SALAD 13 Servings 1 1 1 1 1 2

1 1 1/2

454-gram can fruit cocktail 565-gram can lychees in syrup 454-gram can peaches in syrup medium bottle nata de coco red apple, unpeeled and cubed tablespoons lemon juice 225-gram pack cream cheese, cubed 383-gram can thick cream cup full cream condensed milk

)- In separate colanders, drain the fruit cocktail, lychees, peaches and nata decoco. )- Toss apple cubes with lemon juice to keep from browning. )- In a large mixing bowl, combine the cre am cheese, thick cream and condensed milk. Toss with the fruits

and mix well. Keep chilled until serving time. )- Serve as is or \vith pandan crepes, meringue or phyllo pastry cups.-

Pan dan Crepes FOOD columnist Do rothy Ferreria suggests serving frui t salad ill dIfferent ways ~ wrapped in pandanllavored crepes, 011 meringue cups or ill phyllo pastry cups. 1 2

112

1/. 1/.

1/4

cup sifted all-purpose flour whole eggs (1/2 cup) cup fresh milk cup panda n water" teaspoon fine salt cup melted butter D rops of green liquid fo od color

For the top: Chocolate syrup )- Pour all crepe ingredients into a mixing bowl. Mix well w ith a wire whisk until smooth and lump free . )- H eat a 6- or 8- inch diameter nonstick pan over low heat. Lift the

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pan and pour a scant 1 / 4 cup of the batter into the pan. Swirl the pan to allow the batter to completely cover the bottom. Pour off excess batter if needed. ,. Place pan over low heat and allow - the crepe to cook until the edges begin to curl. Fl ip the crepe and cook the other side for a few seconds. Transfer cooked crepe to a platter. Repeat with remaining batter. ,. When ready to serve, place a piece of crepe on a platter. Spoon an adequate amount of fruit salad in the lower portion of the crepe. Roll to enclose the filling. ,. Transfer to a dessert plate or serving platter (for a buffetl, laid out side by side. Drizzle the top with. chocolate syrup. Serve cold. .'. To Make Plwrian Water: Boil 2 cups of water and 4-5 pandan leaves for about 10 minutes to extract the flavor of pandall in water. Set aside and let cool.

Phyllo Pastry Cups 12

s heets phyllo pastry

1112 cups unsalted butter, melted ,. Preheat oven to 37SOF. Cut each phyllo pastry sheet into 8 equal portions. Working with one piece at a time, brush the surface of the pastry generously with butter. Arrange 4 pieces one on top of the other in crisscross fashion. ,. Carefully fit the pastry into a 3-ounce muffin/ cupcake molder. Repeatwith the remaining pastry. Each sheet should yield 2 pastry cups. ,. Bake for about 10 minutes or until the pastry is golden brown. ,. Carefully transfer pastry cups into individual dessert plattelS. Allow to cool for 5 minutes then fill the cups with prepared fruit salad. Serve immediately. Note: Phyllo pastry can be bought at deli shops. Keep refrigerated. Once opened, use within the week. Pastry cups can be baked ahead of time and kept in airtight container for 3 days at room temperature.

Meringue Cups 1

cup egg whites

] teaspoon cream of tartar 21/4 cups caster sugar ,. Preheat oven to 27SOF. Line four cookie sheets with baking paper. ,. Bea t egg whites together with. the cream of tartar using an electric mixer at medium speed until egg whites are frothy. Gradually pour in caster sugar. After adding all the sugar, continue to beat at high speed until egg whites are stiff but not dry. ,. Transfer meringue to a large pastry bag fitted with an open star tip. Pipe out disks of about4-inches in diameter. Pipe out the sides, form ing a cup. ,. Bake in preheated oven for 11/2 to 2 hours or until the meringue can beeasily removed from the cookie sheet. The meringue shells can keep in an airtight container for a t least3 days. Use as cups for fruit salad. ·

BLDNDlE SQUARES 20·24 Servings 2112 112

cups flour teaspoon salt

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6 pieces

1

112 1

Banana leaves, cut into 8" wide pieces cup grated cassava cup grated coconut cup refined sugar

Buche de Noel was shared by Dorothy Ferreria ill the November 2002 issue of FOOD. For the chocolate chiffon cake: 1 cup minus 2 tablespoons sifted

cake flour cup caster sugar for egg yolks 3/4 teaspoon sifted baking soda 1/4 cup corn oil 4 eggs, separated 1/2 teaspoon vanilla 1/3 cup water 1/2 teaspoon fine salt 11/2 teaspoons coffee powder 1/4 cup sifted Dutch processed cocoa powder 1/4 teaspoon cream of tartar 1/2 cup caster sugar for egg whites 1/3

,. WIlt banana leaves by passing them over a hot flame for 1 to 2 minutes. ,. In a bowl combine cassava, coconut and sugar. Mix well until texture is smooth. .. Arrange two layers of banana leaves on a tray and spoon some of the cassava-coconut mixture on the leaves. Roll leaves to enclose cassava filling and tie securely with string. Repeat with remaining cassava and banana leaves . .. Arrange on a steamer and steam the cassava suman until done, about 30 minutes.-

DEEP DISH BROWNIES 20-24 Servings

112 1

2 1 111. 11. 11' 3/4 1

cup butter or margarine cup sugar eggs teaspoon vanilla cup flour cup cocoa teaspoon baking soda cup chocolate syrup cup chocolate chips

.. Preheat oven to 35O"F. Line a 13" x 9" pan lined with parchment paper or foil. In bowl of electric mixer, cream butter and sugar until fluffy. Add eggs and vanilla. ,. In a separate bowl, combine flour, cocoa and baking soda and add to creamed m ixture alternately with the chocolate syrup. Stir in chocolate chips. .. Spread the batter in prepared pan. Bake for 25-30 minutes or until a cake tester or toothpick inserted in center comes out with a few moist crumbs. " Cool the brownies in the pan, then cut into squares.·

BOCHE DE NOEL 8 to 10 Servings

Also known as a Christmas Yule Log, the Buche de Nod is a traditiom11 cake prepared in various countries aroulld the ·world. Its history dates back to Parisian bakers ill the 1800s who drew inspiration from the real logs burning ill the hearth. This recipe for

For the filling: 1

2

1 1/4

teaspoon unflavored gelatin tablespoons water cup all-purpose cream cup premium powdered sugar Bottled chocolate syrup

For the chocolate buttercream: 1 cup butter 1 tablespoon coffee liqueur 2 tablespoons sifted Dutch processed cocoa powder 11/2 cups premium powdered sugar 3/4 cup fresh milk Bake the cake: ,. Preheat oven to 350"F. Line the bottom and sides of a jellyroll pan measuring 10" by 15" with baking paper. Set aside . .. In a large mixing bowl combine cake flour, the 1/3 cup caster sugar, baking soda, corn oil, egg yolks, vanilla, water, salt, coffee and cocoa. Beat with a wire whisk until smooth. Set aside. .. In another mixing ixlwL using an electric mixer; beat the egg whites and the cream of tartar together until bubbles are fine . Gradually add the remaining 1/2 cup caster sugar while continuing to beat at medium speed. After adding all of the sugar increase the speed of the mixer and continue to beat the egg whites until stiff but not dry. ,. Carefully fold the beaten egg whites into the egg yolk mixture. Transfer the cake batter to p repared baking pan. Bake for 20 minutes in preheated oven or until a cake tester inserted in the center of the cake comes out clean . .. Invert the cake on a sheet of baking paper. Roll the cake while warm together

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Rainbow Fruits

\vith the paper, starting from the long end. Set aside.

Pre pare the filling: )0 Disperse the gelatin in water and let stand to allow the gelatin granules to swell. Place over low heat to d issolve the gelatin. Do not allow the mixture to boil. )0 With an electric mixer, beat the allpurpose cream and powdered s uga r together until soft peaks form. Gradually pour the gelatin mixhlre in thin streams while continuing to beat the cream at med ium speed. Continue to beat until

stiff peak stage. ,.. Unroll the cake and trim the edges if necessary. Spread the cream filling over

the surface. Drizzle with an adequate amount of chocolate syrup. Roll tightly and wrap in a sheet foil Freeze for at least 30 minutes. Prepare the buttercream: ,.. With-an electric mixer beat together the butter and liqueur at medium speed until fluffy. .. Pour in cocoa powd er and the powd ered suga r. Beat at low speed until combined. » Add the milk gradually, while

continuing to beat the m ixture at medium speed. Beat until of spreading consistency. To assemble: »Transfer the rolled cake to a serving platter. Use the prepared buttercream to frost the surface of the cake. » If desired garnish with chocolate shavings, meringue mushrooms and finely chopped walnuts. -

3/4

NO·BAKE ORANGE·CHERRY CHEESECAKE

Make the crust: )- Lightly grease the bottom and sides of a 9-inch springform pan. » Mix cracker crumbs and butter until blended. Press over bottom and about 3/4 inch up the sides of pan. Cover with plastic wrap and place in freezer while making the filling. Make th e fi ll in g: )- In a small saucepan, pour water and sprbkle gelatin on it. Let stand until spongy, about 1 minute. Stir over low heat 2 to 3 minutes, until completely dissolved. Remove from heat. )- In a large bowl with an electric mixer, beat cream cheese and sugar until light and fluffy. Stir in aU-purpose or whipping

12 Servings

For the crust: 1 1/3 cups finely crushed graham cracker crumbs 3 tablespoons butter melted For the filling: 1/4 cup cold water 2 envelopes unflavored gelatin 2 225-gram packs cream cheese, at room temperature 3/4 cup granulated sugar 1 cup all-purpose or whipping cream

1

cup freshly squeezed orange juice teaspoon grated orange peel

Topping and garnishes: 4 medium-size oranges, rind and white pith removed, thinly sliced into rounds Maraschino cherries, quartered Fresh mint leaves

c SPECIAL RECIPE COUECTION

cream. Continue mixing over low speed 'vhUe pouring in orange juice and gelatin. Add orange peel. Pour into chilled crust. Cover pan and refrigerate at least 4 hours or lUltil firm.

»Loosencheesecakefrom panby running a thin knife arolUld its edges. Remove pan sides. To top and garnish: » Before serving, arrange sliced oranges and cherries on top of cake. Hdesired garnish \\ithmint leaves just before serving. RAINBOW FRUITS 6 Servings 3 5

2 112 1

large Valen cia oranges cups water b ars white gulaman cu p sugar teaspoon almond extract Few drops o f red, green , yellow and orange food colors

.,. With the tip of a sharp knife, make a I -inch h ole on the stem side of each orange. Insert a melon bailer to scrape the orange pulp and segments. Drain the juice into a small bowl and set aside. » Continue scraping until all the p ulp and juice have been taken out. Make sure the orange skin doesn 't tear. Cover the orange shells in plastic wrap and chill overnight. » The next d ay, boil water in a deep pot. Meanwhile washgulaman bars, tear into p ieces then place in the boiling w ater. Keep at a low boil and stir occasionally until gu/al/lim is fully dissolved. » Add sugar and continue stirring for 1 minute or until sugar is dissolved. Pour in the resetVed orange juice. Remove from heat and add almond extract. Stir well. » Prepare 4 medium bowls. Throu gh a s tra ine r p our the cooked gulamall m ixture in equal amounts into each of the four bowls. Add a few drops of red food color into the first bowL green food color into the second bowl, yellow food color into the third bowl and orange food color into the fourth bowl, until you get the d esired intens~ty o f colors. Stir well separately.' I ,. Place one colored gulaman mixture in spouted conta iner an d pour into th e chilled orange shells to make abou t an inch-high layer of color inside the shell. When this layer is nea~ly set, pour in the next color of gulaman . Do not pour in a new layer of guiaman mixture unless the firs t is nea rl y set, so as not to mix up the

layers o f colors. Estimate that you need to put a slightly larger quantit), of gu/amall into the widest p art of the o range to make an inch layer of color. (If colored gulmrum in the bowls becomes too finn, reheat jus. until melted). Chill the gulaman-filled oranges for at least 2 hours to set. » To serve, slice the filled oranges into wedges. Arrange on a platter and serve cold as a dessert or snack. For an attractive party centerpiece, make more p ieces of the Rainbow Oranges. Set some of the w hole oranges on a bed of crushed ice, the others in sliced wedges on a platter. VA RIAT ION S: Instead of oranges, you may use cantaloupe, h oneydew melon, pineapple and watermelon . Follow the same procedure as fo r the Rainbow O ranges. Color the gulaman as desired by mixing the colors o r by adding milk to a color.-

JULIE'S SAVORY QUICK CAKE 6 to 8 Servings Tilough called a "cake", t/lis dish is tlot sweet at all but is nevertheless really delicious, says FOOD mallagitzg editor Cherie Mijares who had the chalice to try it when she interviewed Frellch eXeClltive Anthony Parent Jor FOOD's August 2001 issue. The cake was prepared by Anthony's t/!enfomde Julie, who is now llis Wife. 112 112 4

FOOD

Bake in p reheated oven 40 t045 mihutes or lUltil golden brown. )0 Remove the cake from the pan ~-hile still hot and place on a serving platter. Serve warm in slices. -

SOUR CREAM COFFEE CAKE 12 to 16 Servings

Chef Jill Smzdique says she has alwa<JS been a kitchen junkie. A graduate a/various culi/lary schools abroad, she /lOW teaches at Heny Sisoll's culinary school ill Quezon City. She shared this recipe for sour cream coffee cake in FOOD's September 2002 issue. For chocolate-nu t topping: cup w alnuts or p ecans 1 cup semi-sweet chocolate chunks 2-3 tablespoon s sugar V2 teaspoon ground cinnamon, optional 1

For cake: cup butter, softened 1 cup su gar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon b akin g soda 1 teaspoon b aking powder 114 teaspoon salt 1 cu p sour cream, at room tempe rature ]j2

cup white wine M ake chocolate nu t-topping: » In a cup sunflower oil eggs bowL mix togeth e r all top pin g ingredients. Set aside. 1/2 cup grated Gruyere ch eese (or substitute grated Emmenthal or Make the cake: » Preh eat oven to 35O"F. Parmesan cheese) Lightly grease a 9" x 13" x 2" baking pan. Set aside. 1 cup all-purpose fl our 1 V2 teasp oons baking powder » Cream b utter a nd sugar until fluffy. 1 V 2 teaspoons salt Add e ggs and vanilla. Blend w e ll. .Mean while, sift together flo ur, baking 1 cup chopped ham soda, baking powder and salt. V2 cup black and green olives, )0 Add flour m ixture to butter m ixture halved a lterna tel y wi th so ur cream . Mix » Preheat oven to 375°F. Grease a 5" by well. Pour b atter into p repare d pan. 9" loaf pan. Sprinkle flour ligh tly on th e Top with chocolate-n u t mixture. Bake for 35 to 40 minutes or u n til d one. greased surface. ,. In a bowl, mix the wine and the oil LEMON POPPY SEED CAKE until well-b lended. » Add eggs, one at a time, beating well WITH LEMON GLAZE after each addition . Add the cheese and 8-10 Servings blend well. Dorothy Ferreria says that adding poppy » Sift together the flour. baking powder seeds and a lenlO'z glaze to the pound cake and salt. Mix well with the choppe9 ham, gives it a zesty tang and an in teresting olives and egg-cheese mixhlre. (It might texture. also be nice to add some chopped red pimentos and pistachio halves for variety.) For the cake: » Pour the batter into p repared loaf pan. All-purpose flour for dusting

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114

112

cups sifted ca ke flo ur teaspoons sifted baking powder teaspoon salt Grated rind of lemon tabiespoons poppy seeds cup b utter tablespoon orange liqueur cups casler sugar, divided eggyolks cup fresh milk egg w hites teaspoon cream of tartar cup caster sugar

Fo r the lemon glaze: Juiee of 21emons (approx.1/3 cup) 1 tablespoon orange liqueur 3/4 cup caster sugar Bake the cake: ". Preheat oven to 3Scr'F. Grease a 12-cup capacity bundt pan or 4 medium loaf pans measuring 7" by 4" with lard. Dust the greased areas w ith

flour and tap off excess. If using the loaf pan line the bottoms of the pans with baking paper. Grease and flour the sides of the pans. Set aside. ,.. In medium mixing bowl combine sifted cake flo u r, baking powder, salt, lemon rind and poppy seed s. Set aside. ). Tn a la rge mixing bowl, using an eJectric m ixer, crea m b utter and liqueur together until light and fl u ffy. Gradually ad d 11 / 2 cups of the sugar while bea ting the butter at med ium speed. Increase the speed o f the mixer and continue to beat for 5 minutes or until the mixture becomes very pale. )0 Add the egg yolks to the b utter mixture. Beat at medium speed until blended. Alternately add the dry ingredientsand the milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients. Set aside. )0 In another mixing bowl, pour in the egg whites and the cream of tartar. Beat at mediumspeed until frothy. Gradual ly add remaining 1 /2 cup caster sugar, while con tinuing to beat at medium speed . Increase the speed of the mixer and continue to beat until egg whites are stiff and still glossy. )0 Carefully fold the beaten egg w hites into the bu tter mixture. Transfer to the prepared baking pan. If using the bundt pan, bake for about 1 hour and 10 m inutes. If using loaf pans, bake for about 35 minutes. Insert a cake tester in the center of the cake to check doneness. It should come out clean. )0 Unmold the cake immediately to a

large bottle maraschino cherries cake rack and prepare the lemon glaze. 1 with stems, drained, reserve the Make the glaze: syrup (see below) ,. Combi ne lemon juice, liq ueu r and cup all-purpose flour sugar in small mixing bowl. If the 3/4 teaspoon baking soda amo unt of lemon juice is not 3/4 teaspoon salt sufficie nt, compensate by add ing V4 cup plus 1 tablespoon Dutch freshly squeezed calall/ansi or dayap 114 processed cocoa '. _. juice. Mix well with a spoon and cup sugar, di{.ided immediately brush the mixture all 213 4 eggs, separated over the cake. 1/4 cup canola oil )0 When applying the glaze the cake must cup plus 3 tablespoons cherry still be hot so that the glaze will be 114 syrup· (see above) absorbed completely. Allow the cake to teaspoon cream of tartar s tand for 1-2 hours before slicing. 112 Overnight chilling, however, is highly For the chocolate glaze: recommended. Best served cold. 112 cup aU-purpose cream 1 cup semi-sweet chocolate chips FIESTA FRUIT ROLL 2 tablespoons cherry brandy OR 8 Servings reserved cherry syrup 1 firm ripe mango, peeled and cui For the cream filling l icing into cubes 2 cups all-purpose cream, chilled 2 slices fresh pineapples, peeled solid and cut into cubes cup powdered sugar 1 large apple, peeled and cut into 112 cubes )0 Preheat oven to 3~. Line the bottoms 114 cup raisins of two 9" x 2" round or 9" x 5" loaf kiwi fruit, peeled and cui into 3 baking pans with nonstick baking paper. cubes Set asid e about 12 pieces of cherries w ith 112 cup peaches, cut into cubes stems. H alve the remaining cherries, 112 kilo seedless grapes removing the stems. Set aside. kilo strawberries, sliced 112 )0 In a med.iumbowl, using a w ire whisk, tablespoons orange liqueur 2 mix flour, baking soda, salt, cocoa, and large spring roll wrappers 8 1/ 3 cup of the sugar. Make a well in the 1 egg white, beaten cen te r a nd add egg yolks, o il and Vegetable for deep frying reserved cherry syrup. Mix un til smooth. scoops vanilla ice cream 8 Set aside. )0 Place egg whites and cream of tartar )0 In a bowl combine mango, pineapple, apple, raisins, kiwi, peaches, grapes and in a grease-free mixing bow\. Beat egg strawberries. Sprinkle with liqueu r and whi tes at medium high speed until foa my. Gradually add remaining 1 /3 let stand fo r 15 m inutes. Drain. )- Put about 2 tablespoonfuls of mixed cup sugar. Con tinue beating at high fruits in spring roll wrapper. Brush edges speed until stiff peaks fonn. of wrappers with egg white. Roll as in )- Scoop abou t 1 cup of whites and mix into egg yolk mixture to lighten it. Pour ordinary spring rolls. mixture into whites and gently blend )0 In a pan heat vegetable oil. Fry rolls u ntil wrappers turn brown. Drain on using a wire whisk. )- Divide m ixtu re into prepared pans paper towels. and tap the pans gently to remove any )0 Arrange on individual plates with 1 air bubbles. Bake in preheated oven for scoop of vanilla ice cream each.20-25 minutes. Remove from oven and invert o n ca ke racks. Cool. CHERRY LANE CAKE ·Make the chocolate glaze: )o Heat cream 8 Servings The use ojdJeTTY synlp Qlui ofbralUly gives over low heat. Add chocolate chips. With tile coke a more prollOUllced dzerry flavor tlml a small wire w hisk, stir gen tly u n til blends perftctly witll tlli! chocvlafe coke layers. chocolate is melted a nd mi xture is Tilla Di11Z. developed this redpe for FOOD's smooth. Remove from heat and transfer to a small bowl. Stir in brandy or cherry Mother's Day issueofMtly 2002. syrup until just warm and the mixture is runny. For the cake:

SPECIAL RECIPE COlliCTION

Make the filling: ). Place chilled cream and powdered sugar in chilled mixing bowl of electric mixer. Using chilled beaters, whip cream at medium speed first for a few seconds to blend. » Increase speed to high and whip just until cream thickens and forms peaks when beater is raised. At this point, the cream is aerated but still retains its creamy consistency. Chill in freezer until ready tu use. To assemble: » Remove cakes from pans. Peel off baking paper. ). Take one cake layer, and with a serrated knife slice around the edge until knife goes through the middle and slices the cake in half horizontally. Repeat with the other cake layer. You now have4 cake layers. ). Place one 'bke layer, cut side up, on a decorative plate . Spread 1 /4 of the chocolate glaze over cake. Allow the cake to absorb the glaze. ). Arrange 1 /3 of cherry halves on top. Spread about 1/4 cup of cream filling over cherries. »Top with another layer of cake, '\1t side up. Repeat the chocolate glaze, cherries

and cream sequence until last layer is placed on top, cut side up. ). Spread remaining chocolate glaze until it is absorbed by the cake. Frost sides of cake with remaining cream. ). Cover top of cake with cream piped into rosettes. Arrange the reserved cherries with stems over the rosettes. Chill for 1 hour before serving.e

CHOCOLATE CHEESECAKE SWIRLS 8-10 Servings White and dark chocolates, melted and swirled witil cream cileese, make this cheesecake dreamy and luxurious. Making the zebra -like stripes is Ii bit tricky but the results are impressive. III looks, texture and flavor, this cheesecake is a real winner. For the crust: 11/2 cups crushed chocolate cookies 114 melted butter or margarine 112 cup plus 2 tablespoons cocoa powder 113 cup sugar 1/3 cup butter or margarine

FOOD

For the filling: 3/4 cup sugar 3 tablespoons cornstarch 4 8-ounce (225-gram) bars cream cheese, softened at room temperature 1 cup eggs (about 5 to 6 pieces) 1 cup sour cream 1113 cups all-purpose cream OR heavy cream 1 teaspoon vanilla extract 1 tablespoon rum OR 1 teaspoon rum extract 12 ounces (340 grams) dark baking chocolate 8 ounces (225 grams) white baking chocolate For topping: 2 cups whipped cream 1 dark chocolate bar (about 8 ounces/ grams), chilled Strawberries Chocolate syrup Make the crust: ). Preheat oven to 350"F. Grease a 3-inch high 9" springform pan, ). In a large bowl, mix chocolate cookie

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crumbs and melted butter or margarine. Press fi rmly on the bottom of the springform pan. Bake 10 to 15 minutes. Remove pan from oven; don't him off oven heat. )- Meanwhile, in a saucepan combine cocoa powder, sugar and butter or margarine. Cook, stirring continuously over low hea t, until melted and smooth . )- Pour melted cocoa mixture onto cookie crust in springform pan and spread evenly. Set aside in refrigerator. Prepare the t illing: )0 Combine sugar and cornstarch in a small bowL In a mixing bowl, beat cream cheese until fluffy. Add sugar and cornstarch mixhlre into cream cheese, beating continuously until well blended. )- Gradually beat in eggs, sour cream, and all-purpose cream until smooth and evenly blended. Blend in vanilla and rum. ,.. Divide the resulting batter equally into two large measuring cups or pitchers with pouring spouts. )0 In a saucepan melt the dark chocolate over 10\. . . heat. Pour into one container of the cream cheese batter; blend welL This forms the dark chocolate batter. )- In another saucepan melt the white chocolate over low heat. Stir into the other container of cream cheese batter; blend well. Th is forms the white chocolate batter. )- Make the dark and light chocolate swirl design: First, pour half of the dark chocolate batter into the springform pan. Then starting from about 1 foot high above the pan, gradually pour about half of the white chocolate batter into center of the dark batter, while continuing to move the pitcher up to about 2 feet above the pan. This is to make the dark batter in the center swirl to the side of the pan. )- Repea t procedure 3 times, pouring only into the center of th e p an, alte rnating with the d a rk and light batters, lessening the amount of batter with each pouring high above the pan. End with white batter. )- Immediately place cheesecake in oven and bake 30 minutes. Lower heat to 2250f and ba~ 2 ho..urs or until center of ca ke is firm . Turn off oven and let cheesecake remain in oven about 50 minutes. Keep oven door closed. )- Remove cheesecake from oven. With a thin knife or spatula, loosen cake from sides of pan. Place cake in pan on wire rack and let cool. Chill cheesecake

thoroughly. Put the topping: )0 Decorate cheesecake with whipped cream, chocolate curls and fresh strawberries. To make chocolate curls: with a vegetable peeler, carefully sha ve thin sheets off a dark chocolate bar. )- If desired, drizzle some chocolate syrup on the side before serving. -

RUM BUITER CAKE Makes 3 loaf pans

Vivll de Jesus, olle a/FOOD's loyal readers, contributed this recipe ill an early issue of FOOD. Because many renders have requested Jor a TIIm cake recipe, FOOD has reprinted this recipe twice. For the cake: 1 cup butter 1 cup sugar, for creaming 6 eggs, separated 2 cups cake flour 112 teaspoon salt 2 teaspoons baking powder 3/4 cup sugar for the egg whites 1/2 teaspoon cream of tartar 3 tablespoons milk 112 teaspoon vanilla For the rum mixture (For 3 loaf pans): 1 cup water cup sugar 1 cup butter 1/2 cup rum 1/2 Bake the ca'ke: )0 Preheat oven to 350"F. Grease three loaf pans. Set aside. ,.. Cream butter and sugar for 2 minutes. Add egg yolks oneat a time, beating well after each addition. Set aside. )0 Sift together, three times, the flour, salt and baking powder. Set aside. )- Beat the whites with 3/ 4cup sugar and 1/2 teaspoon cream of tartar until stiff. Set aside. )0 Cut and fold the dry ingredients into the butter, su gar and yolk mixture. Alternately stir in the 3 tablespoons milk and 1/2 teaspoon vanilla. Lastly, cut and fold in the beaten egg whites. Pour into prepared loaf pans, dividing equally. Bake at 35O"F for 35 minutes or until done. Let cooL Make rum mixture. )- Boil the water, sugar and butter. When butter and sugar have melted, remove from heat. Pour in rum. Divide rum mixture equally into three and pour over the baked butter cakes. -

FOOD

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FOOD SPECIAL RECIPE COlLEcnON

SPECI,A,L RECIPE COLLECTION

FOOD

Drinks and Ices

ORANGE YOGHURT SHERBET 6 Servings

1 114

Cool yourself with this delicious dose of vitamin C and calcium. 6 1 ]j2 4 1 1 1

2

Valen cia oranges cups orange juice cu ps milk, divided envelope unflavo red gelatin cup su gar cup plain y ogh urt M int leaves tablespoons orange zest

). With a sharp fruit knife, slice 1/ 2 inch off one end of each orange and a_b ou t 1/3 inch off the other en d. ). Carefully squeeze juice from the oranges to make 1 1/ 2 m ps. You may add canned or bottled orange juice drink if juice is not enough. Set aside empty oranges. Make sure oranges don' t get tom as these will be used as cups to hold the sherbet. )- With a grater or zester, g rate peel from the top 1/ 3 of the orange to m ake zest. )- In a saucepan pour 1 cup of the milk and sp rinkle the gelatin. Cook over low heat jus t u n til ge latin is d issolved . Remove from h eat and b lend su g ar, oran ge juice, yoghurt and remaining milk un til smooth. )- Pour mixture into a freeze r tray. Cover and freeze until finn. )- To serve, set the h ollowed out orange cups onto a platter. Scrape frozen sherbet and spoon into the orange cups. Garnish with mint leaves and orange zest. ·

1

Garnish ing: 1 lemon, sliced 2 stalks lemongrass, trimmed )- Steep lemongrass and tea in hot water for abOu t fi ve minutes. Let cool; pour into blender. )- Add orange juice, simple syrup and ice. Blend until smooth. )- Pour into tall glasses. Serve with lemon slices an d lcmong rass stalk. ·

VIETNAMESE ICED COFFEE 1·2 Servings 1

1112 2 1

BROWN COW 1 Serving

A root beer float perfec t wi fh hotdogs or burgers.

LEMONGRASS ICED TEA

1

1

4

stalk lemongrass, trimmed tea bags cups h ot water

tablespoon ground coffee cups hot water tablespoons condensed milk cup crushed ice

). Brew the roffee in hot water using glass top Vietnamese brewer. Or brew it the traditional way. PotU condensed milk into a tall glass. Add crushed ice. Blend in brewed roffee. Serve at once.·

2 Servings A lo"g, cool dri"k to while away sultry tropiCili afternoons.

1 2

tablespoon orange juice cup sugar, dissolved in 114 cup boiling water then cooled (simple syrup) cup cracked ice

scoop vanilla ice cream can chilled root b eer Whipped cream for garnish (optional)

)- Chill tall beer mug. Place ice cream in mug. Pour in chilled root beer. Garnish with whipped cream if desired. ·

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a> FOOD

SPECIAL RECIPE COUECTION

FRUITY MOCHA 2 Servings 2 1

cups mocha ice cream, softened cup orange juice Maraschino cherries for garnish

» Scoop mocha ice cream into a blender. Pour in orange juice. Blend until

thoroughly mixed and frothy. Pour into tall

glasses.

» Garnish withcherriesifdesired. Serve with a straw. •

1 1/4

CHILLED FRUIT PUNCH

tablespoon chocolate syrup cup whipped cream Chocolate morsels Dash of five-spice powder

Makes 30 glasses

6 3/4 2 4 1

10

Sangria Punch

cups cold tea cup lemon juice CUp5 fresh orange juice cups pineapple juice cup sugar cups ginger ale Ice cubes

.. In a punch bOwl C0mbine tea, juices and sugar. Blend well. Orill in refrigerator. .. Before serving, add ginger ale and ice cubes. -

ORIENTAL MOCHA FRAPPUCINO 1 Serving

Cubes afblack jelly in ajrappucillo? TIlis is a delicious experiment by Jundy Cueeo.

112 2 2

112

cup cold coffee tablespoons cracked ice scoops vanilla ice cream cup black gelatin (grass jelly), cubed

,.. in a blender combine coffee, ice and vanilla ice cream. Blend until smooth. Add black gelatin. To assemble: ,.. Pour chocolate syrup into the bottom of a glass. Add the coffee mixture. ,.. Top with cream and chocolate morsels. Spri nkle with five-spice powder.•

SANGRIA PUNCH 6-8 Servings

The papular Spanish sangrin is made with red wine, which gives the drink its typical sparkling red color. Hcnvever, for this Nw Yenr versiOll, use red grape juice instead, to let even the YO ll nger ones join in the celebration. For the adults, you can make a separate version using red wine. 3

114 1 1

cups red grape juice OR red wine cup sugar cup lime juice cup orange juice

SPECIAl RECIPE COUECTION FOOD

2 1

1

cups mineral water orange, thinly sliced lemon, thinly sliced

,. In a punch bowl, combine red grape juice OR red wine, sugar, lime juice, orange juice and water. Stir weU to blend. ,. Add orange and lemon slices. 0ri1I and serve with ice. -

PEACH SUNSET 1 Serving YO/hen she was bur manager at Hyatt Regency's popular wafering IDe, the Kn1esa Bar, Sandy Gorrin Palmligull shnmi this recipefor a

drink tlmt writer Danny Mmudo described as veryjemininc ill itslooks andfrllity if! taste, but certaillly flot as tmll£ as it seems. 1/4 1

1/2 1

1/2

112 1

jigger- grenadine syrup jigger Champagne jigger Peach Tree Li queur"' jigger fresh orange juice jigger Triple Sec slice fresh peach (or used canned) Crushed ice orange wedge

,. Pour grenadine and champagne into flute grande glass. In a blender, blend all other ingredients for 5 seconds with half a scoop of crushed ice. ,. Pour into· the glass. Garnish with a wedge o f orange. ~1 jigger is 3 tabJespoons or 11 / 2ounces . ....Peach Tree Liqueur is available at many wine shops. -

PIMA COLADA Makes 15 servings

Here's a new take on this favorite tropicul drink. Using a store-bougllt buco (young COCO/lilt) sherbet instead of cocomlt milk or cream makes a delightful, more refreshil1g versiOlI. Agai/I, substitllte rum with 11011 a/colwJicginger a/e to make the deliciolls drink suitable for 'general patronage.' 5

1/4 4

cups pineapple juice, d ivided gallon bllco sherbet bottles ginger ale OR 1 to 2 cups rum

Crushed ice Lime,'~ iiced ,. Chill all ingredients. Blend 2 cups of the pineapple juice with buco sherbet in a blender. Combine pineapple mixture with remaining 3 cups pineapple juice, ginger ale and crushed ice . .. Garnish with sliced lime and serve. -

CD-

Lapu-lapu with bacon froth and twists Ingredients Procedure: Bacon Twists 3 pieces Bacon Froth 1/4 cu p I t/2 cups 1/4 cup 112 cup Lapu-Iapu I po

100

grams

1/4 1/4

teaspoon teaspoon

Purefoods Clas.sic Honeycured Bacon

Purefoods Classic Honeycured Bacon, cut into bits chicken stock all-purpose cream Magnolia Gold Butter, CUt in to small cubes

calamansi lapu-Iapu fi llet iodized salt groun d black pepper

Bacon Twist Preheat the oven at 350 0 F. Twist the Purefoods Classic Honeycl.l re,~ Bacon pieces then lay th em on a baking sheet. Bake for 20 minutes or until bacon turns cnsp. Bacon Froth In a saucepan. fry the bacon bits until golden browp. Discard any fat from t he bacon. Pour in the chic ken stock. Let It boil then simmer for S minutes. lower the heat then stir in the cream" After the sauce has Incorporated, turn off the heat then drop the b\1t.te ~ (nto the sauce. Emulsify the sauce using a burr mixer. Set as\de .. Lapu-Iapu Squeeze the calamansi over the fiUet. Season the fish with salt and pepper then grill. Pour bacon froth over the fish then top with the bacon twists. May be served with roasted vegetables and sauteed spinach. Serves I to 2.

P.UREFoons

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1 ~~-8~ h" "

Chicken and bacon roulade Illgredients"

Procedure

2 tablespoons

Magnolia Gold Butter

2 Riec;es

fresh shii take mushrooms, stems removed m en sliced fresh asparagus spear carrot. peeled and cut into strips fine salt ground black pepper Magnolia Chicken Breast Fillet Purefoods Classic Ho neycured Bacon

J piece

1/2 piece I I 4 5

pinch pinch

p,ieces strips

Preheat oven to 350 0 F, Pound chicken breasts flat then apply butter. Layout evenly the mushrooms. Garrots, and the asparagus spear In the middle of the breast. Season witH salt and pepper. Roll up the chicken breast tightly then roll another piece of the breast. Starting from one tip of the roulade. roll Purefoods Classic Honeycured Bacon around it. using more bacon pieces as you go around the breast. until you reach the other tip. covering the chicken entirety. Lay the chicken wnlpped in bacon on a baking sheet. Bake for IS to 20 minutes. or until the bacon has browned and the roulade is already firm to the touch, To ~erve, ~Iice rou lade into In·inch thick, May be served with gnlvy on a i:lea of $a!~d gre~~s or rice. Mflkes 2. serving~.

Mushroom and

hotdogs on rice

Ingredients 2 I I I

tables poons 200-gram pack cup 200-gram pack 1/2 cup 1/2 cup I f2 cup

4 cups

...•.

cooking oil Purefoods Tender Juicy Hotdog, Bites cann ed button mushrooms

tomato sauce, Filipino style chicken stock all purpose cream grated Magno lia Quickmelt Cheese salt and pepper to taste

,

cooked plain ric e ch o pped parsley

Procedure Heat oil in a saucepan. Saute Purefoods Tender Juicy Hotdog Bites and mushroom. Add tomato sauce, chicken stock and cream. let simmer and add cheese. Season with salt and pepper. Place cooked ri ce on individual serving bowls. Top with prepared mushroom and

hotd ogs. Garnish with chopped parstey. Makes 4 servings.

Floppy dog ears Ingre d ients P roc e dure

I 500.gram pack

Pure foodsTender Juicy H otdogt, Relil ular

Pan fry Purefoods Tender Juky Hotdo8$ In oa.""5et aside.

package directions. Pre-t'\eat a crepe frying

cooking oil for pan·frying

Prepare pancake mix according to

pancake mixture (store bought)

pan. Melt a teaspoon of butter: PtxJr about I f3 (UP of pancake batter on the

1 500-gram pack 1/4 cup

Magnolia Go ld Butter

pan.Whe n bubb les appear on me surface , sprinkle some grated cheese on top

I 200-gr.uY1 bar

Magnolia QtJ ickmelt Oleo!se. grated

and plo.ce

a piece

of hotdog. Carefu lty roil th€ pancake to secu re holdog in the

middle. Continue to cook over low heat until pancake has seL Serve warm with pancake $ynIp or ketchup. Makes 12 se rvings.

p,UREFOODS .... HORMEL

FunTJ Ingredie nts: lOO-gram pack I I cup wp

Pure foodsTe nder Juicy Hotdogs, Bites fun shaped marshmallows pineapple tidbits cooki ng oil for brushing

Proce dure: Peel off casing from Purefoods Tender Juicy Hotdog Bites. Skewer TJ Bites

alternately with

mar~mallows

and pineapple tidbits. Grill until TJ Hotdogs are'

cooked and marshmallows begin to melt Arrange kebabs by sticking it into a foil wrapped potato and placed in a small colonul day pot

PigS in a blanket ~~,;;::e:a~~ ~ 1 Purefoods Tender Juicy Hotdogs, COCktai\

1 SOO-gram pack

mstant puff pastry (store-bought)

to,",d ""m, ",d, Here's how:

Remove casings of PurefoodsTender Juicy Hotdogs. Pat dry with a paper towel. Set aside. Cut puff pastry into I !/2"x I II2"squares.Wrap around a piece of cocktail hotdog. Brush ends of dough with water to seal in the hotdogs. Arrange on a cookie sheet seam side down. Brush top portion of dough with water and sprinkle sesame seeds. Pre-heat oven at 400 0 F. Bake for 8 to I0 minutes or until golden in color.

Makes 4S piec8.

~UREFOODS

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Corned Beef Soup Ingredients:

. ','

Procedure

2 tablespoons

oil

Heat 011

If4 cup

chopped white onions

and diced potatoes. MIX weDand cook for a couple of minutes

I 190-gram can

Purefoods Chunkee Corned Beef

heat. Add Can"Cts. beef cube and water. Allow to boil. Add com and mix well.

3f4 cup

diced potatoes

Tum off heat the n add pecha.y leaves. Season WI\h peppe~

1/2 cup

diced carrots

I piece

beei bou illon cube

I liter

water

112 cup

whole com kernels

I 112 cup

shredded pedlay leaves Pepper to taste

IrI

a '>olIJCepan Saute onions. Add Purefoods Chunkee Corned Beef t:Ner

moderate

".

,'JNKEEf Corned Beef Putanesca Ingredients:

Procedure: garlic. minced Pureroods Chu ... kee Corroed Beef

On heated pan. saute the first 6 ingl'l'dil'nts then

112 teaspoon 112 teaspoon

capers, coarsely chopped

stock. let it boil, lel w ith Alig ue Sa uce,

39 Pasta with Cream Bacon Sauce, 38 Pastitsio (Baked Macaroni with Ground Meat), 38 Pinakbet with Bagnel, 46 Pinoy Confetti Rice, 51 Pork Parmigiana, 25 Rainbow Fish Salad, 45 Roas t C hicken Stuffed with Sticky Rice, 32 Roast Duckl i ng w it h Caramelized Pineapples, 34 Roast Pork Loin w ith Mango Pineapple Sauce, 24 Roast Stuffed Tenderloin (with pota to LInd

Octopus Sal ad, 13 Okay, 13 Orange Yoghurt Sherbet, 79 Oriental Mocha Frappucino,

80

Peach Sunset, 81 Phyilo Pastry Cups, 68 PHi.a Colad a, 80 Pinakbet w ith Bagnet, 46 Pinoy Confetti, 51 Plantain in Crepe Cup, 61 Poached Guava w it h Strawberry Sauce, 54 Pork Pa rmigiana, 25 Pumpkin Soup, 8 R

Radish Chutney and Mint, 9 Rainbow Fish Salad, 45 Rainbow Fruits, 73 Rainbow Stuffed Crabs, 14 Roast Chicken Stuffed with Sticky Rice, 32 Roa st Duckling with Caramelized Pineapples,

3' Roast Pork Loin with Mango Pineapple Sauce,

24 Roast Stuffed Tenderloin (with potato and pumpkin pancake), 22 Roast Tu rkey, 27 Roasted Chicken, 32 Roasted Ch icken with Mango Glaze, 32 Roasted Nuts with Rosemary, 17 Rosemary Rack of Lamb, 49 Rum Butter Cake, 76

5 Sangria Punch, 80 Sea foods in Wanton Case, 13 Seven Layer Toffee Crunch Cake, 62 Shrimp Hu sh Puppies, 12 Shrimp Sate with Dip, 44 Simple Sisig with a Crunch,

24

Ossa Buco d ' Agnello, 48 p

Paella Valenciana, 51 Pan Fried Mussels, 12 Pan Roasted Grouper w ith Sweet Pea Pu ree and Black Bean Chorizo Sauce, 43 Pancit Palabok, 36 Pandan Crepes, 68 Pasta Casserole, 36 Pasta Puttan esca a la Chamba,37 Pasta with Aligue Sauce, 39 Pasta w ith Cr eam Ba con Sauce, 38 Pastitsio (Baked Macaro ni with Ground Meat), 38

Sliced Tang u ingue w ith Black Bean Sauce, 42 Snow Peas and Chicken Liver with Quail Eggs, 47 SOUPS AND STARTERS Bachoy,7 Buttered Spinach, 12 California Chowder, 8 Cheese and M ush room Terrine,19 Cheesy Spoon Bread, 11 ChineSe-Steamed Egg. 14 Crab Cakes, 16 Ensaladang Tahong, 9

Fish and Vegetable Soup, 8 Fisherm an's Soup, 8 French Onion Sou p, 10 Fried Zucchini Coins and Eggplant Slices, 15 Garlic Pan de Sal, 11 Garlicky"BilKed Potatoes, 17 Hot and Sour Soup, 8 Ho t He rbed Loaf, 11 Kila,.ving Pusit, 12 Kinilaw na Bangus, 12 Maca roni a nd Cheese Soup, 7 Mango Kani Salad, 17 Mini Cocktail Kabobs, 16 Octopus Salad, 13 Okoy, 13 Pan Fried Mussels, 12 Pumpkin Soup, 8 Rad i sh C hutn ey a nd Mint, 9 Rainbow Stuffed Crabs,

14 Roaste d Nuts w i th Rosemary, 17 Seafoods in Wonton Case, 13 Shrim p H ush Puppies, 12 Tanguingue and Potato Terrine,20 TZatsiki, 15 Vegetable Terrine, 18 Vegetable-Sausage Stew,

10 Sour Cream Coffee Cake, 73 Spagh etti with Fou r Cheeses, 39 Spicy Chicken Wings, 29 Steamed Lobster, 42 . T Ta n g u ingue and Pota to Terrine, 19 Three-N uts Tart, 57 TZatsiki, 13

u Ube Roll, 36 Unagi Pasta, 37 V

Vegetable Terrine, 19 Vegetable-Sausage Stew, 10 Vietnamese Iced Coffee, 79

w Weekend Adobo, 21 •

ABS-CBN Publishing is pleased to present this special collection of recipes from the pages of FOOD Magazine. As the Philippines' largest selling cu],inary magazine, FOOD has won accolades and acclaim from readers, critics and advertisers. In 2003, it was named Most Outstanding Culinary Magazine by the Consumers Union of the Philippines. Its Best of FOOD Magazine Cookbook, released in 2001, was given the National Book Award by the Manila Critics' Circle and was one of the top ten bestsellers in Manila in 2002. And since its first publication in 1995, FOOD's circu1ation has grown tremendously, now reaching not just all major cities in the Philippines but also Europe, North America, Southeast Asia and Australia. In this cookbook, the editors of FOOD put together some of the best recipes from the 2001 -2002 issues. The reopes range from soups and starters, to main courses and side dishes, to snacks, drinks and desserts. From these pages, you can learn how to brew a comforting bowl of bachoy or the exotic hot and sour soup. Treat yourself to authentic Spanish paella, the way it is cooked by the people of Valencia, or make a batch of weekend adabo for your next out of town sortie. If sweets are your passion, you can whip up a no-bake orange cherry cheesecake or a marvelous Seven-LayerToffee Crunch Cake. All these, and more, you will find in this special recipe collection from FOOD. And since all these recipes have been kitchen-tested, you can cook or bake with the assurance that the results will be luscious and delectable. If you loved Tile Best afFOOD and Step-by-Step cookbooks, you 'll just as easily fall in love with this coUection. After all, it's from FOOD, the most trusted cu linary magazine in the Philippines today.

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