cassava cake

Ingredients:

2 packs grated cassava (about 2 lbs total weight)

1 can coconut milk

½ can evaporated milk

2 eggs

¼ cup butter, melted

1 pack grated young coconut

½ cup condensed milk

14 tbsp sugar

Topping:

1 can coconut milk

2 tbsp sugar

½ cup condensed milk

2 tbsp flour

1 egg white

Directions:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, grated coconut, sugar, and eggs in a mixing bowl and mix thoroughly

2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Topping:

5. Combine the sugar and flour and put-in the heated saucepan.

6. Pour-in the condensed milk then mix thoroughly.

7. Pour the coconut milk and stir constantly for 10 minutes

8. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

9. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)

10. Glaze the topping with the egg white (you may use a basting brush for this step)

11. Broil the Cassava cake until color turns light brown.

steamed pork rice

Ingredients:

1/2 kl Pork Kasim cubed
1/2 tbsp Sesame Oil (Lee kum kee)
5 tbsp Soy Sauce
Cornstarch
2 tbsp Oyster Sauce
small shrimp (optional)
green peas (optional)
chopped onions
salt and pepper to taste
oil
water

Directions:

1.marinate pork in sesame oil, oyster sauce and soy sauce
2.saute onions in small amount of oil, add the pork (don't include excess liquid), shrimp (5minutes)
3.add 2 cups of water, let it boil, add the excess liquid
4.in a glass, put in half cup water, stir in 2 spoons of cornstarch, pour into the pork mixture
5. add soysauce to match the color you want, salt and pepper to taste
6. cook until sauce thickens

put it on rice, steam rice na...

easy banana bread

Ingredients:

2 cups bananas, mashed

2 cups sugar

4 eggs

1 cup cooking oil

2 tsp teaspoon salt

2 tsp vanilla essence

3 cups all purpose flour

2 tsp baking soda

chopped walnuts (optional)

Directions:

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.

2. Mix the dry ingredients thoroughly until everything is evenly distributed.

3. Add the other ingredients (eggs, mashed bananas, cooking oil, chopped walnuts, vanilla essence) then mix well with the dry ingredients until a batter is formed.

4. Grease the loaf pan and pour-in the mixture.

5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for 45-60 mins or until done (toothpick test).

6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the banana breadon a serving plate.

7. You may put the bread in the fridge to cool or serve immediately.

sarciadong isda

Ingredients:

2 fish of your choice, cleaned

3 pieces medium-sized tomatoes, diced

3 pieces medium-sized onions, diced

1 3/4 cups water

1/2 teaspoon ground black pepper

1/2 cup green onions, chopped (optional)

2 teaspoons garlic, minced

3 eggs, beaten

2 tablespoons fish sauce

Cooking oil for frying

Directions:

1. Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.

2. Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.

3. Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes

4. Add the fish sauce and ground black pepper then stir.

5. Put-in the chopped green onions and water then bring to a boil.

6. Add the fried fish and simmer for 3 to 5 minutes.

7. Pour the beaten eggs on the pan. Ensure that it is distributed evenly.

8. Once the eggs curdles or coagulates, you may start stirring the mixture.

9. Simmer for another 2 minutes than transfer to a serving plate.

10. Serve hot. Share and enjoy!

baked mussels

Ingredients:

60 pcs fresh mussels

1/4 cup butter

2 tbsp minced garlic

1/4 cup all purpose flour

1/2 cup chicken stock

1 cup magnolia fresh milk

salt & pepper to taste

3/4 cup magnolia quickmelt cheese, grated

Directions: 

Steam mussels until shells open. Remove and discard empty shell and arrange in a baking tray.

In a sauce pan, melt butter and saute garlic. 

Add flour and mix well.

Stir in stock and ilk and season with salt and pepper.

Remove from heat when mixture thickens slightly.

Spoon white sauce unto mussels.

Top with grated cheese. 

Bake at 360 degrees F until cheese melts.

Garnish with chopped parsley.

baked macaroni

Ingredients:

450 g elbow macaroni

1/2 c magnolia gold butter

1 tsp minced garlic

1/2 c chopped onion

1/2 k magnolia giniling chicken

1 cup purefoods sweet ham, chopped

2 c tomato sauce

1/2 cup chicken broth

1 tsp salt

3/4 tsp pepper

2 tbsp sugar

1 cup magnolia quickmelt cheese, grated

Directions: 

Cook pasta.

In a small saucepan, melt butter and saute the rest of the ingredients (except cheese). Allow mixture to simmer for 5-10 mins.

Toss pasta with the prepared sauce. 

Place in an oven-proof baking dish and sprinkle with grated cheese on top.

Bake at 180 degrees C for 15-20 mins or until cheese melts.

orange pancakes with tropical citrus sauce

Ingredients:

2 C Biscuit Mix
1 C Florida's Natural Premium Brand Orange Juice (or until you get the kind of consistency you'd like for a pancake batter... I used way more than a cup, that's for sure! I want mine not too thick)
2 Eggs

SAUCE:

1-1/4 C Florida's Natural Premium Brand Orange Juice
2 t Butter/Margarine
1 8-oz. Can Pineapple Tidbits, Drained
1 Medium Banana, Sliced

Stir biscuit mix, orange juice and eggs. For each pancake, pour about 3 T of batter onto hot, lightly greased (with butter) griddle or heavy skillet. Cook over medium heat about 2 minutes per side, or until golden brown. Keep warm while other pancakes and sauce are made... While making pancakes, work on the sauce as well. :-)

In a separate saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 more minutes. Remove from heat. Stir in margarine and pineapple. Stir in banana while sauce is warm, and pour over pancakes.

strawberry pretzel squares

Ingredients:

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. (1-1/2 [ 8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

baked tilapia

Ingredients:

1/2 lb tilapia fillets (or 2 fillets)
worchestershire sauce
mayonnaise
parmesan cheese

Preheat oven to 375. In a glass baking dish, arrange fillets in a single layer. Pour worchestershire sauce over the fillets (about half a cup or just enough to partially cover the fillets). Spread a thin layer of mayonnaise on top of the fillets. Then sprinkle with parmesan cheese. Bake for 20 mins.

chicken in tomato sauce

Ingredients:

2 pcs chicken quarters, cut in pieces
1- 1 1/2 cup carrots, cubed
1- 1 1/2 cup potatoes, cubed
quarter of a medium size onion, cubed
quarter of a red bell pepper, cubed
3-4 tbsp tomato paste
1/4 cup tomato sauce
1 can pineapple chunks (optional)
salt & pepper to taste

Saute onions over medium heat. Add chicken, stir occasionally and cover. Cook until chicken is no longer pink. Add carrots, potatoes, tomato paste and tomato sauce. Add pineapple juice if desired. Cover and simmer until chicken is cooked through. At the last few minutes of cooking, add pineapple chunks.

slow cooker beef stroganoff

Ingredients:

2 lbs beef stew meat
1 cup chopped onion
1 can (10 3/4 oz) condensed cream of golden mushroom soup
1 can (10 3/4 oz) condensed cream of onion soup
1 jar (6 oz) Green Giant sliced mushrooms, drained
1/4 tsp pepper
1 pkg (8 oz) cream cheese, cubed
1 container (8 oz) sour cream
6 cups hot cokked noodles or rice

In 3 1/2 to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.

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Cooking for two:

1/2 lb beef stew meat
1/4 cup chopped onion
1 can (10 3/4 oz) condensed cream of golden mushroom soup
1 jar (2 1/2 oz) Green Giant sliced mushrooms, drained
1/8 tsp pepper
1/2 cup sour cream
1 1/2 cup hot cooked noodles or rice

In 2 1/2 to 3 1/2- quart slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noddles or rice.

carribean coconut rice pudding

Ingredients:

1/2 cup jasmine rice
2 cups whole milk
2 cups coconut milk
1/3 cup sugar
2 tbsp raisins
1/2 vanilla extract

Wash the rice thoroughly ins everal changes of water, put in a deep pot. Add milk, coconut milk and rice and bring to a boil. Lower the heat and cook milk gently boiling for 1 hour or until the rice is thoroughly cooked and milk has thickened to a pudding consistency. Add sugar and vailla extract, cook about another 5 mins. Distribute the pudding into 4 serving dishes and garnish with raisins and cocnut flakes. Chill for 1 hour before serving.

basic fried rice

Ingredients:

2 cups jasmine rice, cooked
2 tbsp peanut oil
1 bunch scallions, sliced fine
2 oz bamboo shoots, sliced
2 oz straw mushrooms, whole
2 oz water chestnuts, sliced
2 oz baby corn, sliecd bite size
1 carrot peeled and sliced julienne
1 egg, beaten
1/4 cup cooked meat or seafood (optional)

Saute bamboo shoots, mushrooms, water chestnuts, baby corn and carrot in oil. Add scallions and cooked rice, continue stir frying. Season with soy sauce and salt to taste. Beat the egg in a small bowl and fry separately. Dice the egg and add to the rice. Add cooked meat or seafood.

cream cheese frosting

Ingredients:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 tsp vanilla extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.

carrot cake

Ingredients:

3 cups grated carrots
2 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
4 eggs, well-beaten
1 1/4 cups vegetable oil
1 tsp vanilla extract
cream cheese frosting (see recipe)

Combine first 7 ingredients; stir in eggs, oil and vanilla extract, mixing well. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 mins or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 mins; remove from pans and let cool completely on wire racks. Spread cream cheese frosting between layers and on top of cake.

For carrot cupcakes: Bake at 350 degrees for 20 mins.

hawaiian cake

Ingredients:

2 eggs
2 cups flour
1 1/2 cup sugar
2 tsp baking soda
1 cup grated coconut
1 cup chopped walnuts
1 can pineapple chunks w/ juice

Beat eggs and blend in sugar. Mix in flour and baking soda. Pour in pineapple juice. Stir in grated coconut, walnuts and pineapple chunks. Pour in greased pan and bake at 350 degrees for 35-40 mins.

spicy thai beef and rice

Ingredients:

3/4 pound lean ground beef (or 2 1/2 large sausage links, italian)
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp crushed red pepper
2 carrots, thinly sliced
3/4 cup jasmine rice
2 tbsp soy sauce
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh coriander/ cilantro
(or use chopped green onions)

Heat large frying pan over high heat. Add beef or sausage links. Stir fry 3-4 mins or until browned. Add onion, garlic, crushed red pepper and stir fry 1 min longer. Mix in carrots, rice, 1-1/2 cup water and soy sauce. Bring to a boil. Reduce heat to low. Covera nd simmer 20 mins or until liquid is absorbed. Mix in mint and coriander (or chopped green onions). Remove from heat. Let stand covered 10 mins before serving.

corn maja

Ingredients:

2 cups coconut milk

1 can evaporated milk

1 cup cornstarch

1 cup sugar

2 cups whole corn kernel

1 can cream style sweet corn

Directions:

Combine all ingredients in a pan and stir until free of lumps.

Cook stirring constantly over low heat until thick (about 30 mins or so).

Pour into molders.

Cool, then refrigerate until ready to serve.