Procedure #1

Ingredients:

• ½ kg soybeans
• 4 liters water
• 1 ½ – 2 pcs gulaman
• ¼ tsp vanilla

Syrup:

• 1 kg brown sugar
• 1 ½ liter water

Utensils:

• 2 pcs colander
• 1 pc osterizer
• 2 pcs casserole
• 1 unit stove
• 2 pcs basin
• 2 yards cheesecloth

Here’s how:

1. Soak beans overnight.
2. Grind finely while adding boiling water.
3. Put soybean in a cheesecloth and squeeze out milk.
4. Boil soymilk for 5 to 10 minutes.
5. Stir and add gulaman.
6. Allow to boil for 10 minutes.
7. Pass the mixture through a cheesecloth then put in a molder.
8. Cool and serve with syrup and sago.

Procedure #2

1. Soak soya beans for 30 mins. in topwater.
2. Dehull the soya beans using your hands until skin of beans are peeled. see video
3. Soak the soya beans for 8 hours with generous amount of water. After 8 hours, grind the soaked beans as fine as possible (you can use a blender), then cooked it and let it boil in 180 degrees for about 20 minutes.
4. Drain the cooked soya beans to separate the soya milk to the soy pulp. Make sure you squeeze all the soya pulp for excess soya milk.(you can use a fine piece of cloth) see video
5. Then apply a coagulating powder (such as food-grade calcium sulfate, magnesium chloride, or nigari). Stir one or twice until gel-like form is achieved.

For the Taho/Tawa syrups:

• 1 cup brown sugar
• 1 cup water
• Dissolve sugar in water and let it boil for 5 minutes. Use more sugar and cook longer if you want thicker syrup.

OR

• 10 ounces (1 1/4 cup) sugar or brown sugar
• 1 cup water
• 1-2 tablespoons lemon juice OR vinegar OR 1/2 lemon

Boil sugar and water. Add lemon or vinegar and set aside.

OR

• For a thin, strong ginger syrup:
• 8 ounces fresh ginger
• 2 cups water
• 1/4 cup granulated sugar OR to taste

Grate ginger. In a sauce pan, combine ginger, water and sugar. On low heat, simmer and sugar to dissolve. Strain before serving.

An alternative for ginger syrup is ginger powder which you can buy at grocery store. Make it about 4-8 times normal strength, add sugar to taste and simmer until the sugar is dissolved.

Ingredients

Shell:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Filling:
1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

METHOD

SHELL:
1. Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

2. Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

3. Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

4. Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal. Bake at 375 degrees for 15-20 minutes.

FILLING:
Saute onions and garlic in hot oil until translucent. Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients. Simmer 30 minutes.

Here’s how to cook “Tuna and Pineapple Fried Rice “

Ingredients:

1 (184 gms.) can tuna chunks in vegetable oil
2 tsps. garlic, chopped
¼ cup carrot strips
1 tbsp soy sauce
2 pcs. eggs, slightly beaten

3 cups cooked rice
1 (234 gms.) can fresh cut pineapple tidbits, drained
¼ cup spring onions, sliced
1 tsp. salt

Directions:

* Heat oil from tuna in a chinese wok.

* Saute garlic until aromatic.

* Add the carrots, then soy sauce.

* Stir in eggs and cook for a minute.

* Add tuna and mix well.

* Add rice, pineapple, spring onions and salt; mix well.

* May be serve in a pineapple shell.

* Makes 4 to 6 servings.

Here’s how to prepare “Honey-Orange Pull-Apart Bread”

Ingredients:

Bread:
4 cups all purpose flour
1-1/2 tsps. active dry yeast
1 cup fresh milk
1/3 cup butter
1/3 cup granulated sugar
1 egg
1/2 tsp. salt

Dipping mixture:
1/4 cup butter
1/2 cup nuts, chopped
1 tbsp. orange peel
2 tbsps. honey
1/2 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla

Directions:

Grease a 10-cup bundt pan with shortening.

To make the dough:

* Combine 1-1/2 cups flour and yeast, set aside.
* In a saucepan, heat milk, butter, sugar and salt until warm, about 125°F and butter is almost melted.
* Add flour mixture and egg. Beat in an electric mixer using a flat beater for about 3 to 5 minutes till combined.
* Beat in remaining flour, using a double hook and knead till dough is elastic.
* Let dough rise until doubled.
* Divide dough into quarters and divide each dough into 8 pieces (you should have 32 pieces).
* Roll each dough into balls, set aside.
* In a small bowl, combine butter, nuts, orange peel and honey. Mix well.
* In a saucepan, combine sugar, orange juice and vanilla.
* Cook over high heat until sugar is dissolved and syrup begins to boil stirring constantly. Cook until just warm.

To assemble bread:

* Drizzle 1/3 of the syrup in the bottom of the prepared bundt pan.
* Sprinkle with 1/3 of the nut mixture.
* Arrange half (16) of the rolled dough over the nuts.
* Repeat procedure once more then finish the top with the remaining 1/3 of the sauce and 1/3 of the nut mix.
* Let rise until almost doubled.
* Bake at 350°F till golden, about 40 minutes or until internal temperature registers 210°F.
* Cool slightly in pan then invert onto prepared serving platter.

Here’s how to prepare “Filipino Breakfast Scones”

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. sugar

1/3 cup butter or margarine
1/2 cup all purpose cream
1 large egg, lightly beaten
2 tsps. milk
1 tbsp. sugar

Directions:

Combine first five ingredients in a medium bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add all purpose cream and egg, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough into six pieces. Gently knead until small dough forms a ball and is smooth. Pat dough into 2-1/2″ circle. Place on a greased baking sheet. Brush top with milk and sprinkle with one tablespoon sugar.

Bake at 400°F, to 14 to 16 minutes or until lightly browned. The outside of the scones will be firm and the middle soft. Serve the scones warm with strawberry jam, cream and butter.

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

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.