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.

How to cook biko:

• Cook glutinous rice in water just like you do with plain steamed rice.
• In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
• Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
• Spread evenly on platter (or bilao) lined with banana leaves.
• Slice and serve.
  

PUTO BUNGBONG INGREDIENTS:
1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa

UTENSILS:
knife
muslin cloth
sifter or strainer
2 pcs bamboo tube (bumbong)
steamer for making puto

PUTO BUNGBONG PROCEDURES:
1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
10. Add a small amount of grated coconut before serving.
11. This recipe is good for 6-8 pieces of puto bumbong.

Ingredients:

• 1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam,  cut into 1-inch cubes
• 2 cup shaved ice

• 2 cup milk
• 4 scoops of favorite ice cream
• 1/2 cup chopped peanuts or rice krispies

Preparation Instruc

• Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
• Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
• In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
  
• Top with 1/2 cup shaved ice.
• Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
• Sprinkle nuts or rice krispies over it.

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.

Macaroni Salad Recipes:

Classic Macaroni Salad Recipe-
Ingredients:

• Uncooked elbow macaroni (4 cups)
• Mayonnaise (1 cup)
• White sugar (2/3 cup)
• Salt (1 1/2 teaspoons)
• Ground black pepper (1/2 teaspoon)
• Large onion-chopped (1)
• Celery-chopped (2 stalks)
• Green bell pepper-seeded and chopped (1)
• Prepared yellow mustard (2 1/2 tablespoons)
• Distilled white vinegar (1/4 cup)
• Grated carrot-optional (1/4 cup)
• Chopped pimento peppers-optional (2 tablespoons)

Preparation:
Boil some lightly salted water in a large pot and add the macaroni. Cook till it turns tender for about 8 minutes and rinse under cold water and drain. Now, you need to mix the vinegar, sugar, mustard, mayonnaise, salt and pepper in a large bowl. Stir the green pepper, carrot, pimentos, macaroni, onion and celery into this. Your cold macaroni salad will be ready to be devoured only after four hours of refrigeration!

Basic Macaroni Salad Recipe-
Ingredients:

• Coarse salt
• Elbow macaroni (1 pound)
• Frozen petite peas (1 1/4 cups)
• Mayonnaise (1 cup)
• Sour cream (1/2 cup)
• White wine vinegar (1 teaspoon)
• Sugar (3/4 teaspoon)
• Ground nutmeg (1/4 teaspoon)
• Celery stalks-thinly sliced, crosswise (2)
• Freshly ground pepper
• Ham-dry-cured ham, cut into 1/4-inch dice (6 ounces)
• Scallions-use the white and pale-green parts plus the 1 inch of dark-green part that should be thinly sliced, diagonally (3)

Preparation:
Boil water in a large pot and add some salt to it. Add the macaroni as well and cook till its tender. Rinse this with cold water and drain. Rinse this at least twice. Next, transfer this to a large bowl and cover it with a plastic wrap and place this in a refrigerator.

Meanwhile, thaw the peas under cold running water and drain. Toss it with the ham, celery and scallions in a bowl. Now, add this to the macaroni and toss.

Whisk the sugar, nutmeg, mayonnaise, sour cream, vinegar and 1/4 teaspoon salt together and add it into the macaroni mixture. You need to season this mixture with some salt and pepper. Refrigerate the salad in an airtight container for at least three hours to be able to savor the taste of cold macaroni salad!

Hawaiian Macaroni Salad Recipe-
Ingredients:

• Macaroni (1/2 lb.)
• Sparse sugar (1/2 c.)
• Flour (1 1/2 tsp.)
• Salt (1/4 tsp)
• Chunk pineapple (1 can)
• Oranges (1 sm. can)
• Egg-lightly beaten (1)
• Cherries- cut up (12 to 15)

Preparation:
Drain the oranges and the pineapples and save the juice. Cook the macaroni and rinse it altogether. Now, mix the sugar, egg, salt, flour and the juices together and cook it till it thickens. Mix this with the macaroni and refrigerate it overnight. Add the fruits to it the next morning and serve chilled!

INGREDIENTS

2 cup all purpose flour
2 tbsp. baking powder
1/2 cup evaporated milk
2 piece egg, beaten
Cheddar cheese, cut into strips for topping
Salted egg, cut into strips for topping
1/2 cup white sugar
1/2 cup margarine
1 cup water

PROCEDURE

* In a big bowl, shift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and margarine until fully blended.

* Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg.

* Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips.

* Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. Remove from tray and mould.

INGREDIENTS FOR LECHE FLAN
10 egg yolks
12 ounces of canned evaporated milk
14 ounces of sweetened condensed milk
half teaspoon of vanilla extract

1 cup of brown sugar
1/4 cup of water

HOW TO MAKE LECHE FLAN
Step One:
1. Dissolve a cup of brown sugar in 1/4 cup of water.
2. Heat until you get a very thick consistency.
3. Use the mixture to coat the inside walls of custard cups or the mold you’re using.

Step Two:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl, blend the ingredients (eggs, milk, vanilla) thoroughly but not so much that it becomes foamy.
3. Pour the mixture into the custard cups.
4. Set the custard cups in a shallow baking pan.
5. Add hot water till it comes halfway up the sides of the cups.
6. Place the baking pan on an oven rack.
7. Bake at 350 degrees Fahrenheit for about 30 minutes.

To test if the leche flan is done, insert a knife. If it comes out clean, the flan is ready to be taken out of the oven.

Kutsinta

Ingredients

1 1/4 cups rice flour (substitute with all-purpose flour)

1 1/2 cups brown sugar

2 cups water

1 teaspoon white lihia or lye (or potassium carbonate solution)

1/4 teaspoon yellow coloring

2 tablespoons white sugar

Topping: freshly grated coconut or cheese

Directions

1. Caramelize the white sugar with one cup water in a saucepan. Cool.

2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.

3. Prepare muffin pans by brushing with butter.

4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.

5. Add more water to the steamer if needed.

6. Just before the kutsinta is cooked, add grated cheese on the top (optional)

7. Remove from the muffin pans and serve with freshly grated coconut.