Cassava Cake

 

 

Ingredients:

Cake

• 2 lbs grated cassava
• 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
• 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
• 3/4 cup sugar
• 3 eggs, plus
• 3 egg whites
• 1 cup grated coconut

Topping

• 3 egg yolks

 

Directions:

1. 1 Preheat oven to 325° f.
2. 2 In large mixing bowl combine cake ingredients.
3. 3 Mix well.
4. 4 Pour equally into two large greased rectangular pans.
5. 5 Bake until top is no longer liquid (approximately 30 minutes).
6. 6 Mix topping ingredients well and spread evenly on the two cakes.
7. 7 Bake an additional 20 to 30 minutes.
8. 8 Cool cakes completely.
9. 9 Slice each cake into 24 equal squares.

 

Lola's Pancit

Ingredients:

• 
  
  1 8 oz. pack pancit noodles
• 
  
  1 cooked chicken breast, shredded
• 
  
  2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
• 
  
  1/4 cabbage, sliced into strips
• 
  
  1 onion, pealed and sliced
• 
  
  3 cloves of garlic, crushed and minced
• 
  
  1/3 cup scallions, cut into pieces
• 
  
  1 carrot, sliced into strips
• 
  
  2 tablespoons of cooking oil
• 
  
  3/4 cup diced celery
• 
  
  3 tablespoons soy sauce
• 
  
  Salt and pepper to taste
• 
  
  1 lemon, sliced

Instructions

• 
  
  Soak the pancit noodles to soften for 10 minutes
• 
  
  Grease a large pan or wok with oil. Sauté garlic and onions.
• 
  
  Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
• 
  
  Mix in the pancit noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
• 
  
  Salt and pepper to taste.
• 
  
  Serve hot with sliced lemon on the side.

Halo-Halo

 

 

 

Ingredients

• 6 tbsp halo-halo mixture, divided into 2 tbsp each
• 2 tbsp macapuno (preserved shredded young coconut)
• 2 tbsp kaong (palm nuts)
• 2 tbsp nata de coco (coconut gel)
• 2 tbsp fresh grated cantaloupe
• Crushed or shaved ice
• 1/2 cup evaporated milk
• vanilla ice cream (can also use mango)

Directions

In a tall glass, layer the first 5 ingredients.
Cover with enough ice to fill the glass. Pour evaporated milk onto the ice.
Top with a scoop of ice cream.

.

Pork Sinigang // Tamarind Spicy Pork Soup

Ingredients:

• 1 1/2 lbs Pork, cut into chunks
  
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 4ozs Kangkong (river spinach)
• 4 ozs String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 8 ozs sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
  
• 1 liter of rice water or water

Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• 
  Instead of sampalok fruit (tamarind), you can substitute it with apackaged seasoning like Knorr, tamarind bouillon cubes or mamasita.

Beefsteak (Filipino Style)

Ingredients 

1 Flank Steak, thinly sliced
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/4 cup water
Juice of 1-2 lemons
2 tablespoons of vegetable oil
2 large onion, sliced in rings
3 cloves of garlic (minced)
1 tsp Ginger (minced)

Directions 

In a pan add the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the remaining ingredients. Cook till the onions are translucent and still have a little crunch. Add back the liquid and let simmer for another 2 minutes.
Serve with steam rice.

** today, once the meat was browned, I added everything to the crock pot and cooked there (had to run a few errands and didn't want to babysit hehehehe) on low for 2 hrs... it was AWESOME....