Here’s how to prepare “Banana Pancake”
Ingredients:
200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground
1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice
Directions:
Pre-measure all dry and wet ingredients. Mix until well blended and smooth. Ladle per order and according to desired choice of stacks.
Here’s how to cook “Kapitan De Davao”
Ingredients:
200 gms. clams
200 gms. squid, sliced into rings
250 gms. alimasag, cut into four
100 gms. tuna belly, diced
150 gms. shrimps
2 tsps. turmeric powder
50 gms. garlic, finely chopped
30 gms. ginger, finely chopped
30 gms. lemon grass, finely chopped
salt & pepper to taste
oil
fish stock
1 cup fresh coconut cream
Directions:
Season seafood with salt and pepper, grill individually. Set aside. In medium saucepan, heat the oil; sauté the garlic, ginger and lemon grass. Add fish stock and season with salt and pepper. Simmer for 2 minutes or reduce the stock to 3/4 its volume. Thicken with roux for medium consistency. Pour the sauce on top, garnish with pepper and onions.
Here’s how to cook “Houston Special”
Ingredients:
1 k. pork liempo
1 tbsp. garlic, minced
1 tbsp. onion, chopped
1/2 cup banana catsup
1/8 cup soy sauce
1 tsp. sili, chopped
1/4 cup sugar
1/2 tsp. black pepper
1 tbsp. corn starch, dissolved in little water
Directions:
For BBQ Sauce: Sauté garlic in oil, add in onion and cook until it becomes transparent. Add catsup, soy sauce, sugar and sili. Simmer. Add cornstarch while constantly stirring the sauce to avoid lumps.
To grill: Grill pork liempo and brush with BBQ sauce from time to time.
Here’s how to cook “Swift Chicken Paprika”
Ingredients:
500 gms. Swift Sariwanok Drumsticks, boiled (reserve 3/4 cup chicken stock)
1 lemon, divided
2 tbsps. Butterfresh Margarine
1 med. size onion, chopped
1 tbsp. paprika
1/2 tsp. cayenne pepper
1/2 cup tomatoes, seeded & chopped
1/2 cup heavy cream
salt & pepper to taste
Directions:
* Arrange drumsticks on a tray; squeeze out juice of half of the lemon over chicken; set aside.
* In a large skillet, heat margarine over medium heat.
* Brown chicken on all sides, about 3 to 5 minutes.
* Stir-in onions and cook until soft.
* Mix in paprika and cayenne pepper.
* Add chicken stock and bring to a boil for a few seconds.
* Reduce heat, cover and simmer for 10 minutes.
* Stir in tomatoes and cook for 10 minutes longer.
* Remove chicken and transfer to a serving platter.
* Stir cream into the sauce and heat thoroughly.
* Squeeze out juice of remaining lemon and season with salt and pepper.
* Pour over chicken.
* Serve with cooked pasta if desired.
Here’s how to make “Chicken Burger Grill”
Ingredients:
1 k.Swift Sarimanok Chicken Burger Patties
burger buns
mayonnaise or any choice of dressing
lettuce
cucumber slices
tomato slices
Directions:
*Grill chicken burger patties for 5 minutes on each side until done.
*Spread mayonnaise on buns, top each bun with lettuce, cucumber, tomatoes and grilled chicken burger patty.
*Serve with green salad and french fries on the side.
Here’s how to prepare “Hot Mocha Drink”
Ingredients:
2 (250 ml.) Selecta Moo Chocolate Milk
1 tbsp. instant coffee
½ tsp. vanilla extract
whipped cream for topping
chocolate curls for garnishing
Directions:
*In a saucepan, combine Selecta Moo Chocolate Milk, coffee and vanilla extract.
*Simmer for 5 minutes over medium heat.
*Stir before serving.
*Pour into a nice cup, pipe out whipped cream and top with chocolate shavings.
*Serve hot with churros, if desired.
*To prepare the sauce:
Melt margarine and chocolate on top of a double boiler over simmering water. Stir in sugar and cocoa, then milk, vanilla extract and salt. Continue cooking and stirring until the sauce is thickened.
Here’s how to make “Suman in a Rice Cooker”
Ingredients:
2 cups glutinous rice (malagkit), washed, soaked for 1 hour & drained
2 cans coconut milk (2nd extraction, about 3 cups)
1 can coconut cream (kakang gata, about 1-½ cups)
½ tsp. salt
¼ tsp. butter
½ cup granulated sugar
4 mature pandan leaves, fold & tie
1 small bottle each of ube jam & macapuno
12 pcs. banana leaves, 8′ -long
12 champagne glasses
Mango sauce:
2 cups fresh mango, diced
1 cup granulated sugar boiled with
½ cup water (to make syrup)
Directions:
*Prepare the banana leaves:
Wipe clean then pass over low flame of gas or electric stove; set aside.
*Mango sauce:
Put the diced mango in a blender. Add the hot syrup made by boiling the sugar and water. Pulse to blend, put in a sauce boat with a spoon.
*Put the malagkit, pandan leaves and 2 cans coconut milk in a rice cooker. Cook for 15 minutes, add 1 cup coconut cream and continue cooking for 15-20 minutes or until done.
*When rice is cooked, add salt, butter, sugar and mix well. Scoop out with plastic or silicone scraper and put 1/3 cup on banana leaf. Roll tightly to form a cone (use cling wrap to form rice into cones); set aside.
*Put ½ tablespoon ube jam on the bottom of champagne glasses and spread using a spoon. Remove rice cone wrapper and put on top of jam, press slightly. Spoon macapuno on top of ube jam and around rice. Place glass on banana leaf lined sauce with spoon. Serve with hot mango sauce.
Here’s how to cook “Pinalamanang Pusit”
Ingredients:
1 k. big squids
3 pcs. tomatoes
2 pcs. onions
3 tbsp. calamansi
3 tbsp. soy sauce
1 tbsp. black pepper
250 gms. spring onions
200 gms. chili garlic
Directions:
Clean squids removing skin and ink. Marinate squid in lemon juice and soy sauce. Cut tomatoes and onions into cubes. Mix calamansi juice, soy sauce, black pepper, tomatoes and onions. Stuff squid with mixture putting spring onions on the top. Seal squid with toothpick. Charbroil stuffed squid for 15 minutes. Serve with chili garlic sauce.
Here’s how to prepare “Mozzarella Sticks”
Ingredients:
6 pcs. mozzarella stick; 1/2″ x 3″
30 ml. milk
50 gms. japanese breadcrumbs
30 gms. tomato sauce
Directions:
Soak mozzarella cheese in milk and coat with japanese crumbs. Deep fry breaded cheese for about 1-2 minutes or until golden brown. Remove from the fryer and drain excess oil. Arrange fried mozzarella on the plate. Serve with tomato sauce.
Here’s how to make “Maja Blanca on Patty Shells”
Ingredients:
12 pcs. patty shells 3″-diameter (store-bought)
2 cans (3 cups) coconut cream (kakang gata or first extraction)
3/4 cup cornstarch
½ tsp. salt
½ cup sugar
Topping:
cooked small sago
reserve syrup
1 tbsp. unflavored gelatin
½ cup syrup from fruit cocktail
Directions:
*In a saucepan, combine coconut cream, cornstarch and salt.
*Stir over low heat until mixture begins to thicken.
*Add sugar and continue to cook until mixture coats the wire whisk. Set aside.
*Take out middle portion of patty shells.
*Pour enough maja mixture into each shell.
*Top with a tablespoon of cooked sago and drained fruit cocktail.
*Meanwhile, combine gelatin powder with fruit cocktail syrup.
*Let stand for 3 to 5 minutes then heat to dissolve.
*When mixture is lukewarm, pour on top of the patty shells.
*Refrigerate until ready to serve.
(You may add 1 teaspoon of buko-pandan flavor or ube for variety of filling flavors.)
