THE

RECIPES

COMPILED BY:
Carlota
Dionisio
 SANTOL PRESERVE

1. Piliin ang makapal na balat ng

santol, hugasan at banlian sa
kumukulong tubig ang santol ng 10
minutes.
2. Talupan ng pantay at manipis.
Ibabad sa tubig.
3. Hiwain at pahati at alisan ng
buto. Ibabad sa tubig na may apog
ng 3 araw.
4. Palitan ng tubig araw –araw.
5. Hugasan ang santol at banlian ng
kumukulong tubig ng 10 minuto.
Ihulog sa malamig na tubig at
patuluin.
 SANTOL PRESERVE

6.Pakuluan sa arnibal 2 parts ng

asukal and 1 part ng tubig for 15
minutes.
7. Ibabad ditto ng magdamag.
8.Patuluin at pakuluan sa arnibal.
9.Ihulog ang santol at pakuluan.
 PULBURON

4 cups bread flour

2 cups sugar
1 cup margarine
1 cup milk powdered ( replace 1
cup flour)
 
Procedure:
1. Toast the flour until light brown
and set aside.
2. Cream butter and put sugar
little by little.
3. Then add powdered milk.
 GUAVA JELLY
1. Piliin ang ½ green and ½ ripe
bayabas.
2. Hugasan at hiwain ng apat. Bawat
kilo lagyan ng 71/2 cups water.
3. Pakuluan sa stainless bowl ng 30
minutos.
4. Salain sa katsa, durugin at pakuluan
muli.
5. Dagdagan ng 5 cups na tubig.
6. Salain at ihalo sa sinalang na katas.
7.Sa bawat cup ng katas lagyan ng ½
cup asukal at 1 kutsara ng kalamansi.
8.Pakuluan at salain.
9.Iluto hanggang maghugis ng malabot
na bola sa tubig, ibuhos sa sterile na
bote.
 ESPECIAL PULBURON

4 cups cake flour

2 cups powdered milk
1 butter
2 cups powdered sugar
 
Procedure:
1.Toast the flour for 15 minutes.
2.Then add the powdered milk and
cook again for 15minutes more.
3.Set aside and cool.
4.Beat the butter and sugar until well
blended.
5. Then mix the flour, butter and
sugar.
6.Wrap in papel de hapon
DIFFERENT FLAVORS
OF PASTILLAS
PASTILLAS DE LANGKA
4 cups condensed milk
1 cup langka

DE KESO
4 cups condensed milk
½ cup cheddar cheese

DE UBE
4 cups condensed milk
½ kilo ube ( 2 cups)
 PASTILLAS FLAVORS

DE MOCHA
4 cups condensed milk
1 tbsp nescafe
1 tbsp instant choco
1 tbsp rum

DE MACCAPUNO
4 cups condensed milk
1 cup maccapuno
 PASTILLAS FLAVORS
 
DE PINEAPPLE
4 cups condensed milk
1 cup pineapple
 
PROCEDURE:
1. Mix 4 cans condensed milk and
the preserve fruits in kettle.
2. Cook for 11/2 or more stirring
constantly ( in wooden spoon)
spread in 9x 12x1/4 pan ( greased
and lined with wax paper) flatten
wit h rolling pin.
3. Let it cool for at least 2 hours
and cut. 1 pan 180 pcs in color
 CASHEW JUMBLES

1 ½ cup brown sugar

1 cup mayonnaise
2 eggs
2 ¾ cups sifted flour
1 tsp vanilla
½ tsp b. soda
¼ tsp salt
1 cup chopped cashew
1 cup cashew
 
Procedure:
1. In large bowl beat first four ingredients until
smooth.
2. Stir in next flour.
3. Drop by _____ tbsp two inches apart on
greased cookie sheets.
4. Top each with cashew halves.
5. Bake 375 oF oven 8-10 mins
 CASHEW JUMBLES
CONT.
Baboy
8 cups cake flour
1 cup bread flour
¼ karo syrup
2 cups mantica
2 cups water
3 tsp salt
 
Paste
4 cups bread flour
2 cups mantica baboy
8 times rolling pin them spread
paste
 

  
 CASHEW JUMBLES
Filling
¼ cup taba baboy
¼ cup pork oil
1 cup sibuyas mura chopped
2 cups sugar
1 cup water
2 cups 3rd class flour
¼ cup linga
2 cups kundol

Procedure:
Saute sibuyas, add water , asukal
boil then add flour sesame seeds,
2 cups kundol
 DOUGHNUT
3 ½ cups All purpose flour
1 ¼ tbsp salt
5 tbsp b. powder
2 tbsp shortening ( margarine)
¾ cup sugar
4 egg yolk
1 cup milk
1 tsp vanilla
 
Procedure:
1.Sift flour and baking powder ( 3x)
2. Cream shortening and sugar. Until
blended,
 DOUGHNUT CONT.

3. Add egg yolk vanilla and mix

well
4. Add milk and mix thoroughly
add sifted dry ingredients and
mix well until smooth
5. Roll dough on floured board
6. Let stand for 20 minutes cut
with doughnut cutter fry in hot
oil.
 DOUGHNUT WITH YEAST
1. Measure 2 tsp dry yeast and 2
tsp sugar
2. Pour 1 cup luke warm water.
Let rise and set aside
3. Measure 1 cup margarine or
butter and pour 1 cup boiling
water add tall evaporated milk
and 2 beaten eggs.
4. Add the 1 cup brown sugar and
1 cup white sugar.
5. Blend together and add the
risen yeast to the butter milk.
 DOUGHNUT WITH
YEAST CONT.

6. Mixture then add 10 cup flour

( all purpose ).
7. Let rise knead and mold in
doughnut cutter.
8. Fry in deep hot oil
 COCONUT BUTTER
COOKIES

cups purpose flour

1 tbsp baking powder
¾ cup butter
1 ¼ cup sugar
3 whole eggs
1 tsp vanilla
1 ½ cup coconut
2/3 cup milk
 
 COCONUT BUTTER
COOKIES CONT.
Procedure:
1. Shift together flour and
baking powder. Set aside
2. Cream butter. Add sugar
3. Add egg one at a time and
vanilla
4. Add shredded coconut
5. Add flour alternately with
milk
6. Drop by teaspoonful 2” apart
on a greased pan
7. Bake to 20 –30 mins at 400oF
 STRAIGHT DOUGH METHOD
PAN DE SAL
 

4 cups bread flour

2 tsp salt
2 tsp dry yeast
2 ½ tsp purico
½ cup water
3 tsp sugar
 
Procedure:
1. Divide the water into two equal
parts
2. Dissolves the sugar and salt in one
part and the yeast in the other part
 PAN DE SAL

3. Mix the liquid and flour

together
4. Knead till smooth and soft
in appearance
5. Add the shortening and
knead for 10 mins or more
6. Ferment for 1 ½ hour
 
 BREAD
VARIATION:

4 cups flour
2 tsp salt
2 tsp yeast
2 ½ tsp purico
1 cup water
½ cup milk
5 tsp sugar

Procedure:
Same as in Pan de Sal
 CHOCOLATE PIN
WHEEL COOKIES
( ROLLED)
2 tbsp butter and 2/3 cup butter
¼ cup cocoa
2/4 cup all purpose flour
¾ tsp baking powder
¾ cup & 2 tbsp sugar
1 egg
2 tbsp milk
¾ tsp vanilla

Procedure:
1. Melt 2 tbsp butter. Add cocoa . Cool
2. Shift flour and baking powder 3
times. Set aside
 CHOCOLATE PIN WHEEL
COOKIES
( ROLLED) CONT.

3. Cream 2/3 cup butter. Add sugar

gradually until light and fluffy
4. Add egg and vanilla
5. Add flour and milk alternately
6. Divide into 2 equal parts
7. Stir cooled cocoa into one portion
8. Chill both in refrigerator for 1 hour
9. Place each portion between and
waxed paper and roll into 1/8”
thickness
10.Remove top wax paper and lay 2
portion together
11. Roll up as in jelly rolls
 COCONUT ICE BOX COOKIES (REFRIGERATOR)

1 ½ cup all purpose flour

¼ tsp baking soda
½ tsp salt
½ cup butter
½ cup sugar granulated
1/3 cup brown sugar
1 tsp vanilla
1 cup shredded coconut
 
 
 COCONUT ICE BOX
COOKIES (REFRIGERATOR)
Procedure:
1. Shift flour, soda and salt ( 3x)
2. Cream butter add sugar gradually
until smooth and dissolved
3. Add egg and vanilla
4. Fold in flour and blend in coconut
5. Pour into loaf pan lined with
waxed paper
6. Chill until firm
7.Turn into a cutting board remove
papers slice about 1/8 –1/4” thick
8. Place on greased cookies sheets.
Bake in pre heated 400oF over for
8-10 min. until done.
 
CARAMEL COOKIES
( PRESSED)
2 ½ cup all purpose flour
¼ tsp salt
1 cup butter
½ cup brown sugar
1 egg
1 tsp vanilla
 
Procedure:
1. Shift flour and salt together
2. Cream butter and add sugar gradually
until dissolve
3. Add egg and vanilla
4. Add dry ingredients gradually
5. Pressed dough thru cookie press into
greased pan
6. Bake in pre heated oven 375oF for 7-
10 minutes
 PUTO
2 cups All purpose flour
2 eggs
½ cup margarine
½ cup water
2 tsp baking powder
2 eggs ( maalat)
1 cup sugar
1 cup milk
 
Procedure:
1. Mix the butter, sugar, eggs, milk All
purpose flour and water in a bowl
until smooth.
2. Put in a molders ( muffin with baking
cups)
3. Put slices maalat egg on top. Steam
until cooked.
 MACAROONS

2 condensed milk
1 coconut grated
¼ cup butter
¼ cup flour
2 eggs
2 tsp vanilla
 
Procedure:
1. Mix all ingredients together.
Blend well
2. Put in baking cups
3. Bake until brown
 MAJA BLANCA
2 cups coco milk
1 cup sugar
1 cup vanilla
1 ¼ cup corn starch
 
Procedure:
1. Boil coconut milk with sugar
2. Dissolve cornstarch in milk
3. When coconut mixture boil add cornstarch and stir
well consistency
4. Transfer into container and let it cool
 
Prepare the budbod:
1 cup sapal ng niyog
1/3 cup brown sugar
 
Procedure:
1. Place sapal in a skillet and add sugar.
2. Cook over a low fire until crispy.
 
 PEANUT BRITTLE
1 cup chopped peanuts
1 cup sugar
1 tsp salt
¼ tsp b. soda
1 tbsp margarine
 
Procedure:
1. Melt 1 cup sugar in a frying pan
2. Lower fire add 1 chopped
peanuts, 1 tsp salt and ¼ tsp b.
soda. Mix well
3. Mix 1 tbsp margarine
4. Pour in greased board. Roll to a
pin sheet while hot
5. Cut into desired shape. Cold
and wrap
 BANANA CRACKER

1. Select green saba

2. Pare and slice thinly
3. Roll each slice in sugar
4. Deep fry in hot oil until
golden brown. Drain
5. Pack and seal
 CHICKEN INDIENNE

1 chicken
1 cup flour for dredging chicken
½ tsp salt
¼ tsp pepper cooking oil
1 onion chopped
¾ cup tomato sauce
1 tsp sugar
1 tbsp flour
¼ tsp curry
1 cup water-stock
1/3 cup evap milk
 
 CHICKEN INDIENNE CONT.
Procedure:
1. Sift 1 cup flour with salt and pepper.
Cut chicken into serving pieces.
2. Coat chicken with salt and flour mixture
by dropping pieces into paper bag with
salt flour mixture.
3. Fry chicken to golden brown . Remove
chicken from pan set aside.
4. Saute onion in hot oil. Add sugar, flour
and curry powder.
5. Pour in water and stir till ingredients
are thoroughly blended.
6. Add tomato sauce and chicken. Allow
to simmer until tender correct seasoning
when almost done add 1/3 cup carnation
milk and serve.
 FRENCH-FRIED ONIONS
RINGS

4 onions
1 cup plain flour
1 cup milk
1 egg
¼ tsp salt
oil for deep frying
 
Procedure:
1. Peel the onion, slices them
thinly and then separate the
rings from one another.
FRENCH-FRIED ONIONS
RINGS
2. Put the rings into a bowl, add the milk
and let the combination stand for one
hour. Drains the onion and reserve the
milk. The preliminary soaking in milk
removes any sharpness from the onion
making them milder in flavor.
3. Beat the egg well. Then beat in
reserved milk, the salt and sifted flour.
4. Dip the onion rings into the batter
and drop them into the oil, which
should be deep and hot, a few at a
time, so that the heat of the oil
does not decrease.
5. Fry them until golden brown.
Drain these well, sprinkle them
with salt, then serve them while
hot.
 BUTTERFLY SHRIMPS
12 large shrimps
 
12 thin slices ham
3 slices lean bacon
2 eggs
3 tbsp flour
1 large onion
1 cup catsup
1 tbsp worcestershire sauce
½ tsp salt
2 tsp sugar
1/3 cup water
1 tsp vetsin
2 tsp cornstarch mixed with 2 tsp water
½ tsp soy sauce
Dash pepper
1 clove garlic
2 tbsp vegetable oil
 
Preparation:
1. Remove sheet of shrimp with
exception of the tail.
2. Clean and remove vein.
3. Cut half way to the quarters through
neck and flatten with light tap of flat
surface of knife.
4. Cut ham and bacon into 12 pcs 1 inch
by 2 inches to fit flattened. Surface of
shrimps.
5. Using a wire whip mix batter of flour
and eggs until consistency or drops of
the stage when you test it with a fork
(you may need more flour or less egg).
6. Dip one side of ham into batter and
apply on shrimps.
7. Do the sauce with the bacon, so that
each shrimp will have a pieces of ham
dipped in batter and a piece of bacon
dipped in batter placed over the ham.
 
 BUTTERFLY SHRIMPS
Sauce:
1. Cut onion into half rings.
2. Mix catsup, worcestershire sauce, sugar, water
and vetsin. Mix cornstarch solution and add soy
sauce and pepper.
3. Set beside pan. Mince garlic cooking using a
high flame add 2 tbsp of oil and place shrimp
and bacon.
4. Fry for 2 minutes. Cover for 30 seconds. Next
reduce flame slightly and turn shrimp over. Fry
for 2 minutes or until done.
5. Remove and set aside on paper towel. Next
reheat pan and stir fry onion for 2 minutes.
Line bottom of serving dish with onion.
6. Reheat pan remaining oil, salt and garlic. Add
catsup mixture being to boil.
7. Thickens with cornstarch solution. Arrange
shrimps over onion and pour sauce over shrimp.
Serve.
 
 HOT POTATO SALAD
 
6 slices bacon cut into pieces
4 pcs. hotdog sliced
4 cup raw yellow potatoes
cubeb (1/4 k)
½ cup onions chopped
1 cup boiling water
1 tall can evap
2 T mustard
½ cup vinegar
1 tsp salt
¼ tsp white pepper
 
 
 HOT POTATO SALAD

Procedure:
1. Cook bacon. Set aside
2. Fry hotdogs in bacon fat. Set aside.
3. Fry onion and potatoes
4. When fat is absorbed, add water then
milk
5. Continue cooking over low heat stirring
occasionally until potatoes are cooked
and sauce thickens
6. Mix vinegar, salt, mustard and pepper
7. Add this to potatoes mixture very
slowly stirring constantly
8. Do not allow sauce to dry
9. Remove from fire, add fried bacon and
sliced hotdog
 PAMPANGO FROZEN
FRUIT SALAD
 
2 cup fruit cocktail
1 cup peaches (cubes)
1 cup fresh apple (cubes)
marinated in juice
1 cup lacatan banana and sliced
marinated in juice
¼ k grapes peeled – orange
section
chopped almonds
1 cup cherries
1 cup pine chunks
1 cup whipped cream nestle and
condensed
 
 PAMPANGO FROZEN
FRUIT SALAD CONT.
Procedure:
1. Chill all fruits dipped in juice to
prevent discoloration
2. When cold drain all fruits
3. Be careful to keep each pieces
of fruits intact. Set aside
4. Fold in whipped cream into
mayonnaise
5. Carefully fold whipped mixture
into fruits
6. Arrange fruit salad in a bowl
and garnish with cherries or red
sago
7. Freeze and serve cold.
BIRDS (SEA SWALLOW) NEST SOUP
 
3 oz. Dried bird nest
3 egg white
3 cup chicken broth
2 tsp soy sauce
3 oz. White chicken meat
1/8 cup ham
2 cup ham broth
½ tbsp cornstarch
1 tsp salt
 
 BIRDS (SEA SWALLOW)
NEST SOUP CONT.
Procedure:
1. Sack birds nest in boiling water
and leave to stand for 5-6 hours.
2. Drum and remove any astray
feather which may still remain
with a tweezer.
3. Add soy sauce and a cup full of
hot water to the gelatinous bird
nest.
4. Place the mixture in a small
sauce pan and simmer very gently
for ½ hrs.
5. Mince the chicken meat.

 
 EGG AND MUSHROOM
SOUP
 
5 pcs. dried mushroom
2 egg
¾ cup chicken stock
1 ½ tsp soy sauce
1 tsp salt
1 tsp vetsin
½ tbsp cooking oil
 
Procedure:
1. Wash mushroom and soak in a
cup of water set aside.
 
 
 EGG AND MUSHROOM
SOUP CONT.
2. Beat egg set aside.
3. Boil chicken stock, add
mushroom with the water in
which they were soaked.
4. Boil for 5 minutes, season
with soy sauce, salt and
vetsin, stir in the cooking oil
and beaten eggs.
5. Serve hot
 MUSLIN CUSTARD SOUP
½ cup cooked chicken diced
½ cup cooked peas
2 pcs dried mushrooms ( cooked)
½ tsp vetsin
2 cups chicken stock
2 eggs beaten
 
Procedure:
1.Place equal amounts of chicken bamboo shoots,
peas and mushroom in 4 divided pyrex cups.
2. Set aside blend eggs , aji, and cold chicken
stock together pour beaten egg mixture into cups.
3. Place cups in a pan and pour in about 2” of
boiling water in to the pan.
4. Cover and steam 20 minutes over a low
fire.
 
Variation:
Chopped cooked shrimp may be used instead
of chicken , Any green leafy vegetable may
be substituted for the peas.
 SPAGHETTI ALA DIABLO
1-8 oz package spaghetti
1 onion, cut finer
1 small clove garlic
2 tbsp fat
2 ½ cups cooked tomatoes ( boil and remove skin seeds)
salt and pepper
1 tbsp sugar
dash cayenne
½ cup diced cooked chicken
1 cup mushroom
grated cheese
 
Procedure:
1. Cook spaghetti in boiling water salted water until tender.
2. Drain and place in greased casserole
3. Saute onion and garlic in fat until tender but not brown.
4. Add tomatoes, salt, pepper and cayenne.
5. Heat to boiling then add chicken and mushroom and pour
our spaghetti.
6. Toss with fork sprinkle with grated cheese and bake in
moderate oven ( 350F).
7. Until mixture is heated though and cheese is melted.
 
 BIRDS NEST SOUP
3 oz dried birds nest
3 eggs whites
3 cups chicken broth
2 tsp chicken meat
1/8 cup ham
2 cups ham broth
½ tsp corn starch
1 tsp salt
Procedure:
1.Soak birds nest in boiling water and leave to stand
for 5-8 hours.
2. Drain and remove any stray feathers. Add soy
sauce and a cup full of hot water to the gelatinous birds
nest.
3.Place pan and simmer very gently for ½ hour.
4. Mince the chicken meat very fine, mix with egg whites and
beat them up together.
5. Meanwhile add the chicken and ham broth to the
pan containing the birds nest.
6. Bring to boil and leave to simmer gently for 15 minutes.
7. Now stir the mixture of minced chicken and egg
white into the birds nest, chicken and ham broth, in
a fine steady steam add flour to thicken while stirring
continuously.
8. Leave to simmer gently for 10 minutes before garnishing
with chopped ham.
 
 CHICKEN BREAST WITH
CASHEW
1 tbsp sugar
2 tbsp rice ____
2 tbsp soy sauce
1 tbsp salt
1 tsp vetsin
½ tsp black pepper
1 big onion and 1 cup broth
add 1 tsp sesame oil

Procedure:
1. Fry 1 cup kasoy with oil ( dip frying)
2. Remove bones from chicken and weight ½ kilo
3. Season with 2 tbsp corn starch with water 
4. Soak 4 pcs diced mushrooms in water. Dice bamboo
shoots ½ cup
5. Saute chicken with one onion, add bamboo shoots
and mushroom
6. Add 1 cup broth with seasoning
7. Top with kasoy
 
 PICKLES ( CUCUMBER)
1. Soak young cucumber for about
10 days into _____ solutions
( 4 gata of water – 1 gal of salt)
2. After 10 days washed it very well and soak it
with 1 gal of water boiled and cooked with 2 tbsp
of tawas for 5 days
3. Wash again , then boil pickles until cooked,
then cool it completely
4. After cooking, put it in syrup
1 gal vinegar
1 gal sugar
 
If Lazatin vinegar – was used,
1 gal vinegar
1 gal water
1 gal sugar
 
For chicken ( 4 _____ ) on the 3rd day don’t wash,
recurred it with the same amount of curing with
praque powder.
 HAM, BACON, AND
CHICKEN HAM – 5 K
5 cups water
100 gms of Ham solution boil and cool bast for one week
for every 1 kilo inject 1 cup
½ cup salt
¼ cup sugar
Optional
1 tsp – smoke flavor
1 tbsp vinegar mix
1 tbsp ham spice
Inject 1 cup per kilo
Dry cure per 2 kilos
½ cup salt
1/8 cup sugar or 2 tbsp
1 tbsp praque powder
Procedure:
1. Dissolve first the solution in 5 cups water, when finally
dissolve add the sugar and salt and inject 1 cup per kilo.
2. Massage the pork or chicken all over and prepare the
dry curing. This is for every 2 kilos then cure for one day
or 3 to 5 days.
3. Wash and then tie with string. Cook
SYRUP FOR HAM
2 cups sugar
1 cup pineapple juice
Cook until thick
 BEEF TAPA
2 tbsp toyo
3 tbsp salt
5 tbsp sugar
_______ 1 tsp
½ tsp – black pepper
1 tsp ______
½ tsp – vega _____ ( optional)
Cure for 3 days Refregerate
 
CRISPY PATA
 
1. One big pata rub with 1 tbsp salt.
2. Boiled with water enough to cover meat.
3. Add 1 tbsp salt, 1 tsp curry powder
( optional) 30 mins or more.
4. Hang to drip and when skin is dry.
5. Fry in deep hot fat until skin is crisp.
 PATA HAMON
Stuff 3 or 4 pata depends on the size.
1 kilo pork ( pigue) for 3 pata
1 tbsp salt
3 tbsp sugar
½ tsp praque powder
2 tbsp soy sauce
1 tbsp rice wine-chinese
1 tsp accord
1 tbsp gelatin
 
Procedure:
1. Mix all ingredients and cure for 2 days
2. Before stuffing – 1 envelop knox gel
 
COOKING PATA – 3 PATA LEGS
 
4 cups water
1 cup pine apple juice
2 tbsp soy sauce
2 leaves pepper corn
1 tbsp sugar brown
1 tbsp cherry
 
 SORIZO BILBAO
½ kilo beef lean
½ kilo pork lean with fat
1 ½ tbsp sugar
3 tbsp salt
½ tsp praque powder
2 ½ tbsp black pepper
2 ½ tbsp chop fried garlic
9 tbsp pimento de Espana ( paprika bilbao)
 
Procedure:
1. Grind beef and pork lean fine
2. Combine above ingredients and add to ground
meat
3. cure in refrigerator for 3 days. Stuff into
casing
4. Dry until hard
5. Pack in lard.
 
 FRIED CHICKEN
FOR EVERY 2 KILOS FRYER MARINATE
( OVER NIGHT)

3 tbsp salt
2 tbsp lea and perrins
2 tbsp gourmet
1 tsp black pepper
2 tsp vetsin
1 tsp ______- (optional)
 
Procedure:
1. Boil with broth just enough to cover one
chicken.
2.Add 1 cup tanduay rhum and ½ cup 7-up.
3. Add 2 tsp vetsin. Fry in deep
hot fat oil
 SIOMAI
½ kilo shrimp chopped ( 1 cup)
½ kilo ground pork ( 2 cup)
½ cup chopped water chestnuts
4 pcs dried mushrooms ( optional)
Soaked and chopped or bamboo shoot
1 tbsp salt
¼ cup corn starch
1 tsp vetsin
½ cup chopped green onion
½ tsp black pepper
2 tbsp sugar
1 whole egg
1 tsp sesame oil
 
Procedure:
1. Mix all ingredients until well blended chill for 1 hour.
2. Wrap in wanton wrapper.
3. Steam for 30 mins.
4. Serve with soy sauce and calamansi or with mustard.

WRAPPER INGREDIENTS:
½ KILO FLOUR
½ CUP WATER
2 EGGS
DASH OF SALT
FEW DROPS OF LIYA
Procedure:
1. Mix all ingredients to form smooth dough.
2. Roll out bater with rolling pin thin paper thin dough.
3. Cut or round cookie cutter set aside
 
 
SWEET AND SOUR SAUCE
BOLA- BOLA
½ cup brown sugar
½ cup catsup
1 cup vinegar
1 tsp hot sauce
Slice of ginger
1 tsp soy sauce
1 tbsp cornstarch
 
 Procedure:
Caramelized sugar add water and
rest of ingredients thicken with
cornstarch set aside.
 
COCONUT UBOD PICKLES
1 kilo coconut ubod
¼ cup sliced ginger
¼ cup sliced carrot
¼ cup sliced green and sweet pepper
½ cup sliced native onion
½ cup salt
 
1. Prepare carrot and other ingredients
2. cut ubod into strips and soak in salted water
 
Procedure:
1. Prepare all the vegetable except ubod.
2. Sprinkle salt over the mixed slices of onion, pepper, carrot and ginger.
3. Set aside to melt for about 30 minutes.
4. Mean while working. Prepare the vinegar syrup.
5. When the mixture of onion, pepper, carrots and ginger have melted
squeeze cut juice thru a muslin strainer.
6. Drain the ubod slice which is in the salted water.
7. Blanched in boiling water at least 3 minutes squeeze out much water
thru muslin strainer.
8. Mix the ubod with onion pepper.
9. Pack loosely in jar and pour the hot vinegar syrup.
10. Remove air bubbles. Seal

VINEGAR SYRUP
1 quart del monte vinegar
4 tsp salt
4 cups sugar
 
Strain and boil mixture with stirring
 
PICKLE GREEN MANGOES
4 pcs green unripe mangoes
1/3 cup salt
1 cup sugar
1 cup water
 
 
Procedure:
1. Pare and cut mangoes into halves
2. Slice lengthwise and sprinkle salt. Set
aside at least 2 -5 hours to melt.
3. Press gently with clean cloth to remove
part of the juice from the slices.
4. Pack in jar.
5. Prepare syrup make up of 1 cup water and
1 cup sugar strain. Set aside.
6. When slightly cool pour or packed jars. Seal
7. Store in the refrigerator.
 
 CASSAVA SUMAN

1 cup grated cassava

½ cup grated coconut
¾ cup sugar
Banana Leaves

Procedure:
1. Mix all ingredients and wrap mixture
in banana leaves.
2. Boil until done.
 
 CONCHINTA
 
1 cup APF
1 cup brown sugar
2 cup water
1 tsp liya
 
Procedure:
1. In a mixing bowl, blend all the
ingredients until thoroughly fine,
2. Pour into muffins
3. Steam for 5 to 20 minutes
4. Let it cool for 5 minutes and remove
from pan____
5. Serve with grated coconut.
 SPECIAL ENSAYMADA

AFP 400 grams - 3 ¼ cup

Cake flour 100 - 1 ¼ cup
Water 250 - 1 ¼ cup
Sugar 125 - 1 cup
Shortening 50 - 1/3 cup
Salt - 1 tsp
P. milk 50-100 - 1 ¼ cup
Yeast 20 - ¼ cup
Egg yolks 8-10
 
Filling
Raisin
Grated cheese
Ham
 
 MIKE

1 ½ cup AFP
½ cup water
1 Tbsp salt
1 t lye
Yellow food color
 
Procedure:
1. Combine water, salt and a few drops of food color
2. Add all purpose flour and stir.
3.Turn out the dough ______ onto a floured board
and knead until smooth..
4. Divide dough into 2 equal parts
5. Roll it out 1/8 inch thick
6. Fold dough and with a sharp knife cut into strips.
7. Sprinkle strips with cornstarch to avoid sticking.
8. Boil milk in boiling water for 3 minutes.
9. Drain and loss it with 2 Tbsp oil.
 ONE EGG CAKE

2 cup flour
2 tsp Baking powder
4 tbsp shortening
1 cup sugar
1 whole
¾ cup Milk
1tsp. Vanilla
 
Procedure:
1. Shift flour once, measure. Add baking powder and
salt and shift 3 times
2. Cream shortening and add sugar gradually creaming
together until blended and light.
3. Add egg and beat thoroughly. Add vanilla.
4. Add Flour alternately with milk and beat each
addition until smooth.
5. Bake in greased pan preheated to 350oF for 25 min.
until golden
 
BASIC LEAN DOUGH RECIPE
5 ½ cup sifted bread four
1 tbsp. dry yeast
1 cup lukewarm water
1 cup whole milk
2 tbsp sugar
2 tbsp shortening or oil
1 tsp salt
Lard for greasing
 
PANDESAL
1. Add ½ cup water to basic lean dough recipe. _____Omit
milk .
2. Follow direction to step and out dough into a 2 and roll
each dough into 12” X 1 inch round bastion into 12 pieces.
3. Dredge with fine bread crumbs cut each roll or bastion
into 12 pcs.
4. Coat each with more bread crumbs and place on a
greased baking sheet 1 in apart.
5. Let rise until double 20-30 minutes.
6. And bake in preheated 400o F oven for 12-15 minute or
until done.
7. Makes 24 servings
 
 
 HOPIA
First Dough:
300 grams shortening = 2 cup Purico white brand
1 kilo first class flour – 3 cups bread flour
½ cup oil – cooking oil
1 tsp salt
2 ¼ cup water
 
Procedure:
1. Mix all ingredients last flour and knead well set aside.
 
Second Dough:
150 grams shortening – 1 cups
300 grams third class flour 2 cup cake flour
 
Procedure:
1. Mix and spread to first mixture divide into two parts and spread
insert the second to the first dough use the rolling pin upward
and downward and fold 2 sides and roll side ward and roll (fold).

Filling:
2cups (condol Choped)
½ cup spring onion (mura)
½ cup inion balls ( Bombay)
½ pork fat mantika baboy

Procedure: mix well together and fry

 
 HOPIA CONT.
Add:
1 kilo sugar – 5 cups
2 cup water 10 cups
1 kilo 3rd class flour – cake flour

Procedure:
1. Mix filling and refrigerate and make balls
400 degrees 350 o – 40 minute
2. Brush with egg yolk
 
Mongo Filling
1 cup cooked mongo red cook until thick
1 ½ cup sugar
1 tbsp. oil
Soak beans over night cook and blender
1 cup oil and sugar
 
 BUCHI WITH SESAME OIL

2 cup malagkit flour or all purpose

1 cup mashed sweet potatoes cook and grated
2/3 cup sugar
¾ cup hot water – boil water

Procedure:
Dough:
1.Combine malagkit flour sweet potato
and sugar gradually
2. add water mix well until well blended. Set
side.
3.Put the filling, roll in sesame seeds.
4. Dip and fry until brown
 
 
 
 
 TARO PIES
Dough:
2 Kilo Baguio Gabi– cooked and mashed Cook whole gabi and mashed
1 cup all purpose
1 cup boiling water
1 tsp salt
½ cup sugar
 
Procedure:
Mix together to form dough.
 
Filling
Onion green onions (leaves)
¼ kilo ground pork
¼ kilo chopped shrimps
¼ kilo chicken liver
½ kilo Kasoy
 
Procedure:
1. Heat a little oil in the pan.
2. Add 3 stalks chopped green onions.
3. Add the pork, then shrimps and chicken liver
4 . Stir until cook, season with

2 tsp salt
1 tsp vetchin
1 tsp sugar
1 tsp sesame oil
½ tsp pepper
1tbsp soy sauce
Add kasoy. Dip fry until brown. Shape empanada
 
 
 CHINESE MOONCAKE
Dough:
450 grams all purpose flour – 4 cups
½ cup oil (pork fat)
¾ cup Karo Syrup
1 cup of tea water – to every 2 cups of
tea water one Tbsp. tea (Lipton)
 
Procedure:
1.Mix all together knead until smooth
2.Form into balls and put the mongo
filling, salted egg yolks and glazed
fruits.
3.Brush with egg yolk.
4.Bake at 300 o F for 5 minutes or until
done.
5. In mongo insert glanced fruits, raisin,
kasoy, salted egg
 FRIED PINSEC
½ kilo ground pork
¼ kilo shrimp chopped
4 stalks of spring onion chopped
1 piece bamboo shot chopped
1 piece dried mushroom and soaked
1 egg
2 tbsp cornstarch
Salt and ajinomoto
2 tbsp sesame oil
Cooking oil for deep flat frying 20 pieces. Wanton paper

Procedure:
1.Mix first 10 ingredients together.
2.Wrap and fold with the wanton paper wrappers.
3. Deep fry for 3 minutes

SAUCE
3 tbsp soy sauce
½ tsp shredded ginger
2 tbsp vinegar

Few drops sesame oil mix all ingredients

 
 
 CHICKEN WITH YOUNG CORN
4 cloves garlic crushed
1 med. Onion sliced
1 piece thumb size ginger cut strips
2 med. Tomatoes sliced
2 tbsp cooking sliced
5 cup water
2 cup young yellow corn or cream_____
2 tbsp rock salt
½ tsp ground paper
2 tsp ajinomoto
 
Procedure:
1. Sauté garlic, onion, ginger and tomatoes in
oil.
2. Add chicken and cook until slightly brown.
3. Add water and let boil for 30 minutes. Add corn.
4. Cover and continue cooking until chicken and
corn are tender season with salt, pepper and
ajinomoto.
5. Serve hot.
 
 HAMBUGER (1 KILO)
3 cups Promate (soak 1/3 of 100 grams
packed)
¼ cups onion chopped
¼ cups red sili chopped
4 whole eggs
1 tbsp salt
1 ½ cup evaporated milk
3 tsp ajinomoto
½ tsp pepper
1 tbsp lea & perrin sauce
1 tbsp gourmet____
5 cups bread crumbs
½ tsp accord
3 tbsp hamburger seasoning
 
 
 CHICKEN EMBUTIDO
3 PIECES
1 kilo chicken breast (double grind)
½ cup chopped onions
3 raw eggs
2 tbsp pickle relish
1 small box raisin – ½ cup
Sin sal
3 cans Vienna sausage (chopped)
1 cup bread crumbs packed
2 tsp salt
Dash of pepper
½ cup ham
¼ cup cheese,
vetchin – 1 tsp
 
Procedure:
1.Remove bones from chicken breast and grind finely.
2.Mix all the rest of the ingredients.
3.Wrap in sin sal.
4.Put in baking pan and bake adding 1 cup water for sauce.
5.Bake 350 o F for 40 min or until light brown. Chill.
6. Thicken the dipping with a little flour and tomato
sauce.
 EMBUTIDO
½ kilo pork giniling
½ kilo beef giniling
3 cups bread crumbs
2 cup sausage (chopped)
2 tbsp salt
½ tsp black pepper
1 tsp vetchin
1 cup pickled relish
6 tbsp powdered milk
4 whole eggs (raw)
¼ cup onions
¼ cup red pimiento
½ tsp Praque powder
1 tsp accord ENR______
 
Procedure:
1. Mix all together and wrap in sin sal wrapper. Steam

 
 
 SAUSAGE EMBUTIDO

½ cup butter
¼ can tomato Sauce
1/8 cup all purpose flour
2 cups broth
½ tbsp gourmet
½ tbsp lea & perrin
1 tsp salt
 SIZZLING STEAK

½ kilo Steak Tenderloin Marinate

(2 hours)
1/tbsp. lea & perrin
1tbsp gourmet
1 tsp vetchin
½ tsp tenderizer ( Lady’s Choice)
¼ tsp vegamine (optional)
 SIZZLING CHICKEN
For every 2 kilo fryer marinate
3 tbsp salt
2 tbsp lea & perrin
1 tsp black pepper
2 tsp vetchin
2 tbsp gourmet
 
Procedure:
Boil with broth and ¼ cup tanduay rhum and ½ cup 7-up, 2 tsp
vetchin, 1 tbsp salt, 1 tbsp lea perrins and tbsp meat dressing
 
Gravy (Sauce)
½ cup butter
½ tbsp lea & perrinS
½ tbsp gourmet
1 tsp vetchin
¼ cup all purpose flour
1 tsp salt
1/8 tsp pepper
½ cup evaporated milk
2 ½ cups broth
 
Procedure:
1. In saucepan melt the butter add the flour and white pepper
2. then add the broth and the seasoning let it boil
3. lastly add the evaporated milk.
 FRESH NATIVE SAUSAGE
Pork Fat – 1 part – (300grams)
Ground pork lean 2 parts (100 grams) for 1 kilo
Salt 1 ½ tbsp
Sugar 1 ½ tbsp
Soy sauce 1 ½ tbsp
Calamansi juice 2 tbsp
Anisado wine 2 tbsp ______
Ground pepper ½ tbsp
Fresh chopped garlic 2 tbsp
½ praque powder
Vetchin 1 tsp
1 tsp accord
2 tbsp instant atchuete
Vegamine ½ tsp optional
 
Procedure:
1.Grind the pork (coarse cut)
2.Mix all the ingredients together
3.Cure in the refrigerator for 3 days (put in plastic bag)
4.Stuff into Casing
5.Keep in the freezer for future use
 
 
 SKINLESS LONGANISA
1 kilo pork with 10% pork fat (giniling)
½ cup brown (pack)
1 tbsp salt
1 tbsp chili sauce
3 tbsp lea & perrinS (Worcestershire Sauce)
3 tbsp meat dressing (gourmet)
½ tsp black pepper
1 tbsp chopped garlic
1 tsp accord
½ tsp praque powder
1 tsp vetchin
½ tsp vegamine (optional)
 
Procedure:
1.Mix the pork and seasoning together and chill
2.Wrap pork mixture with cut wrap
3.keep in freezer
 
To cook
1.Heat oil, remove cut wrap
2.Fry in medium heat until brown
 
 
 CHICKEN WITH WINE

1 kilo Chicken
2 tbsp wine
1/4 cup water
3 tbsp ginger juice
1 tbsp salt
3 tbsp sugar
2 tbsp soy sauce
1 tbsp oil

Procedure: 
1. Cut chicken into desired sized.
2. Add the toyo___ ,sugar, 1 tbsp salt + 2 tbsp
wine_____ .
3. Let boil.
 
 
 AMPALAYA WITH BEEF
SAUCE
5 ampalaya
Sugar
Toyo
Garlic
Beef
Tausi
cornstarch
 
Procedure:
1.Slice ampalaya into desired size
2.Marinate beef with toyo and sugar, 2 tbsp,
slice____ beef thin crosswise
3.Mashed tausi, add 1 tbsp sugar plus ¼ cup water
4. Minced the garlic
5.Sauté with small amount of oil but not brown
6.Add the tausi then add beef, add water
7. Let boil beef until tender
8.Add ampalaya and cover
 
 
BROWNIES CHOCOLATE

1 cup sifted all purpose flour

1/8 tsp salt
½ cup butter or margarine
1 cup sugar
½ tsp vanilla
2 eggs
2 square ( 2 ounces) (8 Tbsp) unsweetened chocolate
melted and cooked
½ chopped nuts
 
Procedure:
1. Sift together flour and salt
2. Cream butter until light and fluffy.
3. Mix in vanilla. Add sugar gradually
4. Add eggs one at a time beating well after each addition.
5. Blend in melted chocolate.
6. Add flour mixture gradually and blend in nuts
7. Bake cool and cut into 1 in square.
NOTE: Greased pan 375 o F 20-25 minutes
 
 PAN DE SAL
Sponge wt grams in cup
Bread Flour 1,600 10 2/3 cup
Dry Yeast 20 2 tbsp
Water 880 3 ¾ cup

Dough
Bread flour 400 2 4/5 cup
Sugar 160 ¾ cup
Salt 40 2 tsp
Water 280-320 1 1/5
½ cup
Shortening 80 ½ cup

Procedure:
1. Add Flour sugar, salt and water to the fermented sponge
and mix at low speed for 4-5 minutes.
2.Add red ban______ and mix at low speed until red band
is equally distributed.
3.Continue mixing at medium speed until dough become
elastic, Rest the dough for 10 min.
4.Cut the rested dough into pieces and make them into
long strips.
5.Sprinkle with bread crumbs let the strips of dough
rise for 10-20 minutes before cutting into pieces.
 SIOPAO
4 ½ All purpose flour
½ tsp Salt
5 tsp Purico
2 ½ tbsp Yeast
1 ¾ cup Water
½ cup

Procedure
1. Soften yeast in warm water. Set aside
2. Mix together sugar salt, flour in bowl
3. Add soften yeast and mix well then add Purico
4. Continue mixing until well blended in flour board until
smooth
5. Shape into ball and place in a warm place
6. Let rise for 30-40 minutes in warm place
7. Punch down dough and set side in to desired size.
8. Form into ball. Let rise again for 30-40 minutes
9. Flatten the dough pieces. Fill with prepared meat filling
and center seal____ dough and shape into small ball
10.Place newspaper or coupon bond under the siopao
11.Let rise for 1 ½ hours or until dough has risen
12. Steam for about 20 minutes.
 
 SIOPAO CONT
Filling

Pork (1/2 kilo) diced 2 cups

Soy Sauce – 4 tbsp
Worcestershire – 2 tbsp
Laurel leaf – 2 pieces
Sugar 2 tsp
Pepper ½ tsp
Cinnamon ¼ tsp
Water 2 ½ cup
APF 4 tsp
 
Procedure:
1. Prepare 4 ½ X 3 ½ in pieces of brown paper. Set
side
2. Mix together pork soy sauce, Worcestershire
sauce, laurel leaf, sugar, pepper, and cinnamon in a
sauce pan
3. Add water and bring to boil
4. Lower Flame and simmer gently until pork is
tender
SANDWICHES WITH VARIOUS
FILLING UTILIZING EITHER
OR TOASTED BREAD, THEN
WRAP FOR SELLING
Filling maybe:
 
 Ham, Bacon, Salami or any cold cuts
 Hamburger, frankfurters for stuffing
 Cheese, various kinds with chopped pickles, American
celery, pimientos, olive, pineapple etc.
 Egg in various form or preparation
 Chicken with mayonnaise, chopped pickles, American
celery
 Fish either fresh or canned with mayonnaise, chopped
pickles, American celery, asparagus, olive
 Vegetable relish. Combined with finely chopped celery,
relish and olives____
 Peanut butter and relish

 
1. Open faced sandwiches in various form and with
different filling as given above.
2. Maybe served in dainty form and or as attractive
relish tray to serve as appetizer.
3. There may be in dainty form and shapes like
canapés, pin wheels, ribbons.
4. Rolls clubs or sandwiches.
 
 SKINLESS LONGANISA

½ kilo fat =one (1) kilo

¾ kilo ground pork lean
 

Ingredients:
¼ tsp. vetsin
2 ½ tbsp salt
6 ½ tbsp, sugar (white)
1 tbsp wine / Rum / Gin / Fundador
¼ tsp Prague Powder
¼ tsp Accord Powder
2 ½ tbsp soy sauce
5 pieces garlic or I head (chopped)
2 tsp. hot sauce or few sprays pepper or
2 siling inanis
1 tsp. Perrins sauce
 
Procedure:
1. Cut the pork fat into small cubes.
2. Place both lean meat and fats in the same container and add above
ingredients
3. Mix the meat and ingredients by hand until the mass becomes
tacky.
4. Wrap the mixture into cylinder (as desired) into cut-rite.
5. Store in chiller or refrigerator for two to three days
6. Deep fry.
 
 
 TOCINO
1 kilo pork (kasim or pige)
 
Ingredients:
2 ½ tbsp sait
5 ½ tbsp salt
¼ tsp Prague Powder
1 tbsp Rum/ Gin/ Fundador
½ tsp vetsin
 
Procedure:
1. Mix the above ingredients.
2. Sprinkle mixture over meat slices ( 1/6 inch thick).
3. Mix well, mass to promote even distribution of curing
agent.
4. Pile pieces of meat in bowl (cover with cut-rite on
top) and cover.
5. Keep inside the refrigerator for two – three days to
cure.
6. Add water when frying.
 
 
 
  
BONELESS HAM

Material:
Cheese cloth
Polythelene bag
Siyanse
Syringe
3 basin / plastic container with cover
Ladle
Measuring cup
Measuring spoon
Kettle
 MEAT PRESERVATION
HAM MAKING

Meat preservation is important and is common practice

at home the people involved in the meat industry so that
we will have variety of meat products all year round. This
method is done by applying measures to delay meat
spoilage which is caused by microbial, chemical and
physical changes. Of these, microbes thrive in moisture
and since meat is 70% water, it easily spoils through
bacterial action.
Meat can be preserved by salting, sun drying, freezing or
cold storage, canning and addition of certain ingredients
and chemicals like salt, sugar, acids, vinegar, spices,
nitrated and phosphate. We must bear in mind that
science is exact and in meat processing certain proportion
or measurements are not to be considered because these
chemicals which aid in preserving and adding flavor to
meat detrimental if used in excess.
Nowadays, our markets are flooded with locally
processed meat such as tocino, longanisa, bacon, and
ham. Ham is very expensive item in the market. Because
of this, it is regarded as food for the rich and the affluent.
Ham making however, is a very simple process and does
not require sophisticated tools and equipment. Ordinary
housewives and interested persons can process ham by
following the procedures given.
 BONELESS HAM
2 Kilos pork (pige or kasim)

Ingredients:
Salt
White sugar
Brown sugar
Prague powder
Vetsin
Smoke flavor (optional)
Beer
7 up
Cloves
Bay leaf (laurel)
Pineapple juice
Boiled water

2 Kilos pork ( pige or kasim)

Step I – INJECTING SOLUTION
1 cup boiled water
½ cup salt
¼ cup white sugar
1 tsp Prague powder
½ vetsin
½ smoke flavor
 BONELESS HAM
Procedure:
1. Dissolve salt/sugar in boiled water
2. Cool and strain through cheese cloth
3. Add vetsin, Prague Powder
4. Inject the solution into different parts of the meat
5. Massage meat after injection to distribute solution
 
NOTE: do not boil Prague powder / vetsin

Step II – CURING SOLUTION

1 cup salt
½ cup brown sugar
2 tsp Prague powder
1 tsp vetsin

Procedure:
1. Mix the Ingredients
2. Spread mixture all over the meat
3. Wrap in cheesecloth and put inside polythelene
bag
4. Put in chiller (refrigerator) for 4-5 days.
 
 
Step III – COOKING
Procedure:
1. Wash meat 2 times
2. Boil the cured pork in enough water for 5
minutes.
3. Discard the boiled water and add enough
water again until meat is tender. Remove the
skin (peel off from one corner)
4. Finally cook the meat in the following
mixture:
For every kilo of HAM
¾ cup beer
½ bottle 7-up
2 pieces cloves (clavo de comer)
1 piece laurel
1 cup pineapple juice
1 cup white sugar

Enough water to cover

When cooked, cover ham with brown sugar and
place inside on oven until caramelize or treat
with red hot siyanse. Finish ham is Pink in color
 
NOTE: CURING IS GOO FOR 15 DAYS ONLY. If
more than 15 days, transfer meat to freezer.
 BACON MAKING
Materials:
Pork Belly (liempo) = 1 kilo
Salt = 2 1/3 tbsp
Sugar = 3 ¼ tbsp
Prague Powder = ¼ tsp
 
Procedure:
1. Mix the dry ingredients thoroughly and apply first
on the skin side of the trimmed bacon, then on the
fleshy portion with a brisk rub.
2. Pack the slabs with the skin side on an enameled or
wooden tray, preferably covered. Only the top layer
should be placed with the skin side up.
3. Cure inside the refrigerator for 5 days
4. At the termination of the curing period, pull out
the slabs and soak for a while in warm water.
5. Drain by hanging in bacon hanger or with the aid of
loops tied on two parallel corners of the slabs.
6. Transfer to the smokehouse and smoke for 3-4
hours; or use smoke flavor, the dry for 3 days.
7. Freeze, when hard, slice thinly before cooking. Fry
in it’s own lard. Serve crisp.
 FISH BURGER

Ingredients:
1 kilo fish meat
3 tsp salt
2 tsp pepper
1 ½ tsp lemon juice
1 cup chopped onion
2 eggs
2 tsp hamburger seasoning
 
Procedure
1. Chop fish meat, Mix all above
ingredients
2. Mold into patties and fry.
 LUMPIANG UBOD
Ingredients:
1 kilo ubod
2 pieces. Carrots
½ kilo giniling
½ kilo shrimp
2 onion
Oil
Patis
Vetsin
 
Procedure:
1. Gisahin ang bawang, sibuyas,
giniling. Timplahan ng patis
2. Isunod and carrots, ubod at kinsay.
3. Takpan and kawali hanggang kumulo.
4. Kung luto na hanguin ang gulay at
salain upang makuha ang katas upang
magamit sa paggawa ng sarsa.
 LUMPIANG UBOD
Sarsa
Ingredients:
2 cups all purpose flour
Soy sauce
Garlic
Peanut (grind)

Procedure:
1.Tunawin ang harina ( all purpose flour)
sa tubig, pakuluan ito at ilagay ang toyo kasunod and
baway. Hanggang lumapot.
 
Balat
2 cups all purpose flour
¾ cup corn starch
4 eggs
1 tbsp oil
3 cups water
 
 CRIME VICHYSSOISE
Ingredients:
4 cups Sliced Leeks
¼ cup butter
1/3 cup onion sliced
2 cups potato sliced or diced
3 cups chicken stocks chicken consommé diluted
with ½ cup water
½ cup heavy cream, salt and white pepper
 
Procedure
1. Use the inside white portion of leaks heat
butter, and slices leaks and onion, simmer about 5
minutes or until soft but not browned,
2. Add potatoes and chicken stock, boil gently 30
to 40 minutes or until potatoes are very tender.
3. Press through a fine sieve, add cream, and
season to taste.
4. Serve hot or thoroughly chilled. If it is to be
served cold beat until smooth before serving.
5. Garnish with a dash of papriles or some fine
minced parsley.
 FRENCH FRIES
For the best French fries
1. First let cut potatoes stand in
cold water an hour before frying.
2. Dry thoroughly before
cooking.
3. The trick is to fry them twice.
4. The first time, just fry them
for a few minutes and drain off
grease.
5.The second time fry them until
golden brown.
6. There’s no better way.
 FRENCH RAGOUT WITH
PRUNES
Ingredients:
1 ½ cups sliced onion
3 tbsp fat
1 bouillon cube
1 cup water
1 ½ cups, cube, leftover, beef
1 tsp salt
¾ cup leftover gravy
1 slice lemon
1 ½ cup diced potato
1 ½ cup diced carrot
½ prune juice
12 cooked prunes
12 California walnuts
Procedure:
1. Cook onion in fat, until soft and yellow.
2. Dissolve bouillon cube in water.
3. Add to onion with meat and salt. Simmer 20 minutes.
4. Add gravy, lemon and vegetables.
5. Cook slowly 20 minutes.
6. Add prune juices cook 5 minutes.
7. Remove the lemon slice before serving garnish with
prunes stuffed with walnuts meats.
 
 CHATEU BRIAND
Ingredients:
2 Kilo tenderloin
6-8 chicken liver
1-7 oz. can mushrooms
1 small can sweet peas
4 Vienna sausage
¾ cup bouillon
2 tbsp sherry
1 tbsp. flour
1 small onion, chopped

Butter for frying

Salt, pepper to taste
½ tsp Ajinomoto
 
Procedure:
1. Brown chicken liver in butter remove, from a
pan and set aside.
2. Sauté onion in butter from about 2 minutes.
peas and mushrooms, simmer for a few minutes.
 Chateu Briand cont.

 Then add the slice sausage.

Remove the pan from fire, add
flour and slowly stir in bouillon.
Return the pan to fire, let the
mixture boil, stirring constantly.
Then add liver, sherry,

 Cut tenderloin about 1 inches

thick sliced and brown in hot
butter in a separate pan. Sprinkle
with salt and pepper and
ajinomoto.

 Arrange sliced on serving platter

and pour the sauce over them.
Garnish with triangle of fried
bread.
  
MEAT LOAF WITH GRAVY

2 lbs. ground chuck

2 eggs
1 medium onion, minced
2 tbsp sweet relish
2 tbsp. chili sauce
2 tsp salt
¼ tsp pepper
1 tsp chopped parsley
½ cup quick oats
½ tsp MSG.
3 hard cooked eggs, shelled
1 3-oz can mushroom pieces and stem
4 slice bacon
1 tsp pepper

 
 Meat Loaf with Gravy
Gravy
Juice from meat loaf
3 tbsp flour
1 ½ cup bouillon
½ tsp salt
1 tsp Worcestershire sauce
1/8 tsp white pepper
½ tsp sugar
1 tsp soy sauce
 
Procedure:
1. Preheat oven to 350°F.
2. Combine all meat loaf ingredients thoroughly except mushrooms
hard boiled eggs and bacon
3. Pack ½ of mixture into 9” X 5” X 3” loaf pan.
4.Spread mushrooms on top of this layer. Line up 3 hard cooked eggs
in the middle.
5. Pack the rest of the meat on top. Lay bacon pieces on top of meat
loaf.
6. Bake for one hour and 15 minutes. Remove from oven. Let stand
for 5 minutes. Turn loaf on a heated dish. Spoon juices
7. Return juices to baking pan, add flour, and stir to smooth paste.
Stir in bouillon, salt Worcestershire sauce, white pepper and sugar.
8. Cook over medium heat stirring with a wire whisk until gravy turns
thick and smooth.
9. Add 1 tsp kitchen bouquet or soy sauce to color gravy. Serve hot
with
 
Preparation 10-15 minutes
Cooking time 1 hour and 15 minutes
Serves 5-6
 COLESLAW
1 cup diced pineapple
1 cup diced celery
1 cup pure foods Canadian style smoked
ham, diced
1 small onion chopped
3 cups shredded cabbage
Mayonnaise
Salt and pepper to taste
Lettuce
 
Procedure:
1. Combine all ingredients.
2. Toss lightly with mayonnaise.
3. Season with salt and pepper. Chill.
4. Serve crisp Lettuce bed.
 
 CHOCOLATE CAKE
(DOUBLE)

4 ½ cup cake Flour

2 t. baking powder
2 cup sugar
1 cup oil
1 cup water (hot)
½ cup chocolate
16 pieces eggs
1 cup sugar
 
Procedure:
1. Dissolve the chocolate in 1 cup water and 1 tsp baking
soda.
2. Sift flour measure. Add baking powder and 2 cup
sugar.
3. Pour in 1 cup oil and chocolate.
4. Separate egg white from egg yolk in the flour mixture
5. Beat egg white till fluffy, adding sugar gradually till
stiff
6. Fold in water mixture into beaten egg white and
blend.
7. Pour into line pan and bake 350 °F temperature for 40-
50 minutes
 HONOLULU FRANKFURTERS
Ingredients:
16 frankfurters, whole or sliced
1 medium sized onion chopped (about ¼ cup)
¾ cup tomato sauce
½ cup water
¼ cup vinegar
2 tbsp brown sugar
1 tbsp soy sauce
4 pineapple slices
2 tbsp cooking oil
Few sprigs of parsley
 
Procedure:
1. Sauté onion in hot oil until tender.
2. Add all other ingredients except frankfurters, pineapple and
parsley; simmer about 10 minutes.
3. Meanwhile, with a sharp knife, make shallow slits- about 1/8
inch-deep lengthwise along the frankfurters.
4. Add frankfurters to the sauce and simmer, covered 20 minutes.
5. Garnish with pineapple slices and parsley.
6. Serve 8
(If sliced frankfurters are preferred cooking time should be reduced
to 15 minutes.)
 
 HAWAIIAN RECIPE
BOLA GAI (CHICKEN)
Ingredients:

2 chicken, cut to serving pieces

1/3 cup flour
1 tsp salt
¼ nutmeg
4 tbsp margarine
1 No 2 can pineapple slices
½ cup soy sauce
2 tbsp sugar
 
Procedure:
1. Mix together flour, salt celery, garlic salt, nutmeg. Dust
pieces of chicken with this mixture and brown well in
margarine.
2. Combine syrup from the can of pineapple, ½ cup soy sauce
and sugar.
3. Place pieces of chicken in a shallow casserole or baking dish
pour pineapple soy sauce over them.
4. Cover the casserole and bake in a 350 ° oven until chicken
is tender, about an hour. Baste chicken with juice is the
casserole 2 or 3 times while baking.
5. Saute pineapple slices and sprinkle with ajinomoto.
6. Serve with the cooked chicken.
 NEOPOLITAN SALAD
Ingredients:
 
½ c viena sausage
1 kilo diced cooked potatoes
½ kilo dices carrots, cooked
1/4 kilo diced sugar beefs (canned)
¾ c chopped pickles
½ kilo baguio beans, sliced
1 cup cucumber, diced
1 cup cubed celery
1 apple (cubed)
1 pineapple
 
Procedure:
1. Boil string beans, potatoes and carrots in enough water to
cover.
2. Cut all vegetables as indicated above.
3. Marinate prepared vegetables in marinade at least 5 minutes.
Drain
4. Combine all ingredients carefully in large mixing bowl
5. With lettuce leaves as a salad bed, arrange ingredients in an
attractive salad bowl
6. Garnish with some of the shrimp and asparagus. If desired, you
may also use hard cooked eggs to garnish, use a few sprigs of
parsley.
7. Serve well chilled.
Serve 16 generously
 
  
RUSSIAN SALAD
Ingredients:
8oz. cooked potatoes
8oz. cooked carrots
8oz. cooked peas
8oz. cooked rammer or French beans
4oz. cooked turnips
2tbsp vinegar
 
Seasoning
Lettuce
Mayonnaise
 
Procedure:
1. Cut the vegetable into neat diced
2.Put into a large bowl and pour over oil and vinegar,
season well.
3. Leave for several hours turning around in the
dressing from time to time.
4. Do this gently so the vegetable serve not broken
5. To serve pile on lettuce and pour over just enough
mayonnaise to coat
 BEEF STROGANOFF
1 kilo tenderloin
1 can consomme
1 14 ½ oz can mushrooms
1 cup water
2 large onions sliced
3 tbsp butter
½ cup tomato catsup
2 tbsp flour
3 tbsp milk
 
Juice of one lemon
Salt and pepper taste
1 tsp ajinomoto
 
Procedure;
1. Trim all the fats from tenderloin and cut in sliced crosswise
and then into narrow strips the size of the fingers.
2. Add salt and pepper to the meat and brown in butter in a
few minutes, remove from fire and set aside.
3. Fry onions and sliced mushrooms in that same butter until
golden brown and return the meat.
4. Add Flour, lemon juice, ketsup, consommé and water.
5. Cover and simmer for about 20 minutes.
6. When ready to serve, add milk, Ajinamoto and mix.
CAKE MAKING
GUIDELINES:
 CAKE FALLS DURING
BAKING

 Excessive amount of baking powder cut

down leavening
 Over creaming (in production) at high
altitude. Reduce cream time and cut
down leavening
 Failure to reduce amount of baking
powder when replacing a shortening of
poorer creaming quality with high grade.
Cut down the leavening
 Too few eggs to help hold the cell
structure until it has set in baking add
some eggs.
 Too soft flour. Use a harder grade or
more eggs
 Oven temperature too low. Bake at a
higher temperature.
 CAKE LACK VOLUME

 Insufficient creaming. Cream shortening for 15

– 20 minutes except at high altitude
 Insufficient baking powder. Increase excess
baking powder. Increase
 Excess baking powder. Cut down amount
 Shortening has power creaming quality
hydropaste shortening has excellent cream
 Excess moisture. Reduce the amount of liquid.
 Insufficient moisture. Increase liquid
 Certain kinds of depositor. Increase baking
powder.
 Failure to cream at proper temperature.
Cream 70 -75
 Insufficient mixing after addition of flour.
Determine by experiment how easy to mix to
set proper volume.
  
 CAKE HAVE EXTREMELY COARSE GRAIN

 Excess sugar, reduce amount.

 Insufficient sugar Increase the amount
 Excess leavening cut the baking
powder
 CORN STARCH COOKIES

1 box cornstarch
1 cup butter
1 cup cake flour
1 cup sugar
2 whole eggs
2 egg yolk
1 tbsp baking powder
1 tbsp vanilla
 
 BOAT TARTS
2 cups all purpose flour
2tsp sugar
2 egg yolk
1 tsp salt
½ cup butter
10 tsp water
 
Procedure
1. Sift flour, salt and sugar into a bowl.
2. Add the margarine broken into fine particles.
3. Sprinkle water stir gather and mix to form dough.
4. Chill. Roll in about thick. Cut at fit into boats tarts.
5. Fill with Cashew nuts fillings.

Cashew Nuts Filling

2 egg yolks
¾ cup sugar condensed
2/3 cup evaporated milk milk
1 cup cashew
1/3 cup butter melted
1 egg white
 
Procedure
1. Beat egg yolk until lemon yellow.
2. Add sugar, cashew, margarine and milk.
3. Set aside
4. Beat egg white. Fold into cashew nuts filling
 
 
 ANGEL COOKIES

3 cup all purpose flour

2 cup cake flour
3 egg yolks
2 tsp. baking powder
2 tsp. baking soda
1 ½ cup grounded peanuts
1 bar butter
2 whole eggs
1 cup white sugar
1 cup brown sugar
2tsp vanilla
 
 CHOCOLATE UP-SIDE DOWN
CAKE
1 cup flour
11/2 tsp cocoa
1tbsp baking powder
¾ cup sugar
1 tsp salt
½ cup milk
1 tsp vanilla

Procedure
1. Mix dry ingredients well, then add milk, oil
and vanilla
½ cup brown sugar
½ cup white sugar
1 cup water
2 Tbsp cocoa
2. Mix and boil for 5 minutes.
3. Pour the 1st mixture. Bake 350° F until form touch
 
 
 BUTTER CAKE
3 cups cake flour sifted 3 times
4 tsp baking powder
2 cups sugar
2 tsp vanilla
1 cup milk (evaporated)
1 bar butter
7 eggs
 
Procedure:
1. Cream butter add sugar 1 ½ cup little by little
2. Add egg yolks one at a time
3. Continue beating. Add flour alternate with milks until
smooth
4. Set aside
5. Beat egg whites
6. Add sugar little by little until smooth stiff but not dry
7. Fold in the butter to the meringue
8. Blend well
9. Pour in greased pan
10. Bake in moderate even 350°F for 40 minutes until well
done
 
 
 
 BUTTER CAKE 2

3 ¼ cake flour
4 ½ tsp. baking powder
¾ cup butter or margarine
1 ¼ cup sugar
4 eggs
¾ cup evaporated milk
½ cup water
Vanilla
 
Procedure:
1. Sift together flour and baking powder
cream butter and sugar
2. Blend in eggs one at a time
3. In another bowl combine milk, water and vanilla
4. Add flour mixture and milk mixture alternately to the
cream mixture.
5. Starting and ending with flour.
6. Pour into prepared pan.
7. Baking temp 375° F for 45 minutes
 
 WHITE MOUNTAIN
FROSTING
½ cup sugar
2 Tbsp water
¼ cup corn syrup
1/8 tsp cream of tartar
2 egg white
1 tsp vanilla
 
Procedure
1. Mix sugar, water and corn syrup in sauce pan.
2. Cover sauce pan and bring to rolling boil.
3. Cook until syrup spurs 6’’ to 8’’ thread.
4. Just before syrup is ready beat egg whites and cream
of tartar until stiff enough to hold to a point.
5. Pour hot syrup slowly in thin stream into the beaten
egg whites and continue beating until frosting hold
peaks.
6. Blend in vanilla.
 
 
 
 BUTTER ICING

1 cup confectioners sugar

¾ cup evaporated milk
1 cup butter
1 tsp. vanilla
 
Procedure:
1. Dissolve sugar in milk chill for at
least an hour.
2. Cream butter until light and fluffy.
3. Pour sugar, milk mixture in thin
streams beating continuously and
vanilla
4. Add until of spreading consistency.
 BOILED ICING

1 ½ cup sugar
½ cup water
2 Tbsp. corn syrup
4 egg whites
¼ tsp cream of tartar

Procedure
1. Combine sugar, water and syrup in a
sauce pan and boil for 5 minutes
2. Meanwhile beat egg whites with cream
of tartar until soft peaks are formed
3. Poured syrup gradually to a beaten egg
whites. Beat until very stiff.

  
 CORN STARCH
COOKIES 2
1 box cornstarch
1 cup all purpose flour
1 bar butter
2 whole eggs
2 egg yolks
1 tsp baking powder
1 cup sugar
1tsp vanilla
 
Procedure
1. Cream butter
2. Sift cornstarch, flour and baking powder
3. Add sugar little by little
4. Add eggs
5. Add the sifted flour
6. Continue beating until smooth
7. Drop by teaspoon in the greased pan
8. Bake in moderate oven 350° F for 20 minutes
 
 BANANA CAKE
¼ butter
1 cup sugar
2 eggs
2 cup flour
¼ cup milk
¾ c banana
3 pieces calamansi
½ cup sugar for eggwhites
3 tsp baking powder
3 tsp baking soda
 
To mash banana add ¼ cup milk to avoid discoloration
and set aside
 
Procedure:
1. Cream butter, add sugar little by little.
2. Add egg yolk, add flour and alternately with milk
and add mashed banana.
3. Beat the egg white and add sugar little by little
then fold. Bake 350°F 30-40 minutes
 
 BANANA CAKE 2

½ cup butter
1 cup sugar
2 eggs
2 ½ cup flour
1 ½ tsp juice
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla
½ cup milk
½ cup sugar for egg white
 
 
STRAIGHT DOUGH METHOD
:PANDESAL
4 cup bread flour
2 T salt
2 T dry yeast
2 ½ T Purico (lard)
1 ½ cup water
2 T sugar
 
Procedure:
1. Divide water into equal parts.
2. Dissolve the sugar and salt in one part and
the yeast in the other
3. Mix the flour and liquid together
4. Knead till smooth and satiny in appearance
5. Add the shortening and knead for 10 minutes
6. Fermenting in 1 ½ hour
 
 PLAIN CHIFFON CAKE
2 ½ cup cake flour
7 eggs
1 ½ cup sugar
½ cup oil
9 egg whites
3 tsp baking powder
½ tsp cream of tartar

Procedure:
1. Sift the flour and sugar
2. Measure the ingredients the sifted four with 1 cup
sugar and baking powder (2 times)
3. Place in a bowl and make a well
4. Add the seven yolks oil and juice
5. Beat until smooth
6. Beat the egg white and little sugar until stiff
7. Fold in the bowl into the meringue. Blend well
8. Pour in the ungreased pan
9. Bake in the moderate oven 350° F in 40 – 45
minute
 LECHE FLAN

1 ¾ cup evaporated milk

¾ condenced milk
8 egg yolk
1 cup sugar
  
1 c evaporated mil X2 yield 2 big
8 egg yolk 1 small
1 tsp lemon or vanilla
1 cup sugar
1/3 cup sugar syrup
 
Procedure:
1. Scald the evaporated milk in double broiler 15 minutes.
2. Beat egg yolk; add sugar, milk and flavoring.
3. Pour in 1 quart mold
4. Place this in large pan half filled with water.
Steam or baked for about 1 hour or until mixture
become firm.
5. Cool before removing from mold
6. If desires line mold with caramelized syrup before
pouring in mixture for steaming or baking
 
 CHOCOLATE CAKE

3 cup cake flour

7 egg yolk
1 bar butter
2 ½ cup sugar
2 tsp baking powder
2 tsp baking soda
1 ½ cup milk
2 tsp vanilla
½ cup cocoa
 
 DESICCATED COCONUT
CUPCAKE
Beat slightly 5 eggs.
Add 1/3 cup sugar
Then add 1/3 cup butter
1/3 cup sugar
 
Mix well and add
1 can condensed milk
3 cup desiccated (fine) coconut
¼ cup cake flour

Spoon on paper cups

Bake 300° F for 15-20 min or until brown
 
 
 
 
 
 
 CREMA DE FRUITA

First Later
Prepare the recipe of the sponge
cake
Pour cream filling on top
Second layer
Another recipe of sponge cake
Add cream filling on top
Arrange the fruit on the cake,
fruit cocktail, cherries, peaches
Pour the prepared gelatin on the
top of the fruits
Freeze
  
SPECIAL CASSAVA BIBINGKA

1 cup Cassava
3 whole eggs
3 cup coconut milk
2 cup sugar
1 cup milk
¼ cup butter
Topping
2 egg yolk
1 cup milk

Procedure
1. Beat Egg slightly.
2. Add sugar coconut milk, evaporated milk
3. Blend well. Add grated cassava, melted butter
4. Pour in pan with banana leaves. Bake until
brown.
 
 CHINESE HOPIA
Gr Mea
Bread flour 490 3 ½ cup
Soft cake flour 260 3 cup
Sugar 100 ½ cup
Salt 5 1 tsp
Water 450 2 cup
Hycoa fat 100
 
Paste
Soft Flour 500 4 cup
Hycoa Fat 200 2 cup
 
Fillings
1 kilo mongo
 
Procedure:
1. Blend flour and shortening very lightly.
2. Dissolve sugar and salt in water.
3. Mix them together to form a dough,.
4. Round the dough.
5. Let rest for 10 minutes in the mean time
6. Blend soft flour and hycoa to make a paste cover the ball
paste
 

 
 BEEF STROGANOFF
½ kilo round steak cut in strips
½ cup all purpose flour
2 tbsp butter or margarine
½ cup chopped onions
1 glove garlic
½ cup mushroom, sliced
Mushroom juice
1 cup sour cream
1 cup tomato sauce
½ tsp hot sauce
½ tsp salt
¼ tsp black pepper
¼ cup cheese (optional)

Procedure
1. Coat meat strips with flour
2. Brown in butter or margarine
3. Push to one side of pan
4. Sauté onion, garlic and mushroom
5. Stir mixture together and cover pan and simmer for 5 minutes
6. Combine mushroom juice and sour cream, tomato juice and
seasonings
7. Pour over meat
8. Sprinkle with grated cheese and brown if desired.

Sour Cream: 1 evaporated milk, add 1 tbsp pineapple juice or

calamansi juice. Let stand until curdled.
 
 
 CHICKEN A LA KING
2 tbsp butter
1 tbsp flour
½ cup chicken stock
½ cup evaporated milk
½ tsp salt
1 cup boil chicken
½ sliced mushroom sautéed in butter
½ cup green pepper
¼ cup pimiento diced
1 egg yolk beaten slightly
2 tbsp sherry
 
Procedure:
1. Melt butter in sauce pan stir in flour.
2. Pour stock and scalded evaporated milk gradually, stirring
constantly.
3. Cook slowly until slightly thickened
4. Season with salt.
5. Add the diced chicken, sliced mushroom, green pepper, and
pimiento.
6. Blend and egg yolk and sherry.
7. Cooked until thick.
 

 
 CURING CHICKEN

Boiled water ( Plain Water)

1 ½ cup salt
4 cup water dissolve
2 ½ cup boiled water
2 ½ cup saturated salt
½ and 1/8 tsp salitre
1 drop anis
1 drop oil of cloves
2 drop maplene
2 ½ tbsp
Dry cure mixture (double)
Salt 4 tbsp
Sugar 8 tbsp
Salitre ½ tsp

Mix and rub to the chicken

Pig with 2 ascorbic acid
 
 
 
 CABBAGE ROLL SOUP

1 cup cooked chicken meat

½ cup cooked pork
¾ cup apulid or water chestnut
½ cooked ham chopped
1 white egg
1 tbsp cornstarch
1 ½ tbsp onion chopped
2 eggs + 1 egg white scrambled the cut in long strips
4 slices cooked ham, in long thin strip
5 cup hot chicken broth
14 large cabbage leaves
Salt and aji-no-moto to taste

Procedure:
1. Chop chicken and pork meat to a paste, blend in water chestnut and
ham.
2. Add egg white and corn starch, onion, salt and aji-no-moto.
3. Blend well.
4. Parboil cabbage leaves.
5. Remove the mid-rib on each piece of cabbage leaf, spread about 2
tbsp of mixture arrange ham and fried egg at the center and roll.
6. Steam for 15 minute, then cut into 1 pieces.
7. Arrange compactly in a cup.
8. Pour chicken stock serve seasoned with salt and aji-no-moto
 
 ALMOND GELATIN

8 bars of red gelatin

1 Tbsp almond syrup
2 ½ sugar
1 small can evaporated milk
16 cup water
 
Procedure:
1. Boil water
2. Add gelatin then almond
syrup, sugar, evaporated milk
until dissolve
3. Mold.
 
 
 EMPANADA
Crust Gr Mea
All purpose flour 500 3 1/3 cup
Hycoa 60 ½ cup
Sugar 60 ¼ cup
Salt 2 ¾ tsp
Water 285 1 ½ cup
Paste
Soft Flour 275 2 1/5 cup
Hycoa 150 1 cup
 
Method
1. Blend flour and hycoa very lightly.
2. Dissolve sugar, salt in water.
3. Mix them together to form a dough.
4. Do not knead excessively flatten cut. Let rest in 10 minutes
5. In the meantime, blend soft flour and hycoa to make the
paste.
6. Cover the wall of paste with the flattened crust and then
sheet ____ cut. Let rest in 10 minutes
7. On the _______ side-oil board place the dough facedown.
8. Sheet out with the rolling pin to about ½ inches and make
a three fold.
9. Roll again and roll lengthwise. Repeat sheeting and rolling
after 10-15 minute. 10. Cut into pieces using empanada
cutter. Apply desire filling ______crust top crust with beaten
 GLAZE ICING

¼ butter boil then

remove
¼ cup cocoa
Sift ½ box protraco stir mixture
and protraco alternate with milk
(¼ cup)
 
Sugar Flower
2cup confectioner sugar
1 egg
1/3 tsp cream of tartar
2 tsp calamansi juice
 MARSMALLOW

2cup sugar (white)

1 cup light corn syrup (Karo)
3 knox gelatin
¾ cup hot water
¾ cup cold water
1 ½ tsp vanilla
 
Procedure:
1. Mix Knox gelatin with water stir well and let it
stand for 5 minutes.
2. Combine sugar, cold water, corn syrup and
flavoring.
3. Blend well and cook, stir gently and pour
immediately to knox gelatin mixture.
4. Beat until thick ( 10 minutes or more) and
smooth white and heavy.
5. Pour into grease pan lined with wax paper and
grease again. Until at least over night.
6. Cut in desired shape.
 PANCIT MOLO
Home made Wanton Wrapper
2 cup purpose flour
2 eggs
2-4 tbsp water

Procedure
1. Make a well in flour, drop in egg and 2 tbsp water,
2. Knead until dough is smooth and elastic.
3. Roll out on floured board till paper thin, cut into 3x3 squares.
4. Set aside.
5. Can be bought ready made in Chinese factory
Filling
¼ kilo pork ground
¼ cup chicken cooked and chopped
¼ tsp pepper
___ ½ cup singkamas chopped
1 egg
25 pieces wanton wrapper
2 tbsp spring onion chopped
Broth
1 tbsp cooking oil
1 tsp aji-no-moto
6 gloves garlic minced
½ onion chopped
¼ cup shrimps diced
¼ tsp pepper
chopped spring onion for garnishing
6 cup chicken broth

Procedure:
1. Mix thoroughly ingredients for filling.
2. Wrap in wanton wrapper. Set Aside.
3. Sauté garlic, onion and shrimps in hot oil.
4. Pour in chicken broth and bring to a boil.
5. Drop the stuffed wrapped into the broth season accordingly to taste.
6. Cover and let boil for 15 min.
7. Serve hot garnished with chopped spring onion.
 PANCIT MOLO
Broth
1 tbsp cooking oil
1 tsp aji-no-moto
6 gloves garlic minced
½ onion chopped
¼ cup shrimps diced
¼ tsp pepper
chopped spring onion for garnishing
6 cup chicken broth

Procedure
1. Mix thoroughly ingredients for filling.
2. Wrap in wanton wrapper. Set Aside.
3.Sauté garlic, onion and shrimps in hot oil.
4. Pour in chicken broth and bring to a boil.
5. Drop the stuffed wrapped into the broth season
accordingly to taste.
6. Cover and let boil for 15 min.
7. Serve hot garnished with chopped spring onion.
 SALTED EGGS

4 cup water
1 ½ cup salt
Put into boil until the salt is
dissolves.
10-15 days
 APPLE PIE
4 apples sliced ¼ thick
1 ½ tbsp all purpose
¼ tsp cinnamon
1 tbsp butter
¾ cup sugar
Dash of salt

Procedure:
1. Line the pan with pastry
2. Fill the pie shell with apples
3. Sprinkle with sugar, salt, flour and cinnamon
which have been mixed together. Dot with
butter
4. Cover apple with top crust over the lover
edge by folding upper crust over the lower
edge
5. Bake at 450°F for 10 minutes. Then at 350°F
about 30 minutes or until apple are tender
 CUSTARD CAKE

Brown Sugar
8 eggs mix and beat
1 cup milk
Egg whites
½ cup sugar
2 ½ flour
2 tsp baking powder
10 calamansi dissolve in ¾ water
½ cup oil
2 cup milk
 
1 cup milk (evaporated)
¾ cup sugar
5 egg yolk
2 tsp vanilla
 
Custard
 
5 egg yolk
 
Procedure:
1. Mix all together until sugar and egg yolk are dissolved
2. Strain and four into the caramelized pan. Set Aside.
3. Procedure of Plain Chiffon cake when baking
4. Place the pan on a pan with water
 
 BRAZO MERCEDES
Ingredients
Fillings
1 cup condensed milk
1 tsp vanilla
8 eggs yolks
2 tsp butter

Meringue:
8 egg whites
1 tsp cream of tartar
1 cup sugar
1tsp vanilla
 
Procedure
1. Fillings
2. Combine egg yolk with sweetened condensed milk. Cooked on top of a
double broiler and continue cooking. Add the vanilla and butter. Blend
well set aside.

Meringue
1. Beat egg white and cream of tartar continuously.
2. Flavor with vanilla spread meringue on top heavily oiled brown paper
lined cookie sheet a meringue through a cooked decoration and cookie
tray.
3. Bake 350°F until brown. Roll while hot. Let cool.
4. Spread filling and roll like jelly roll
 SPONGE CAKE
1 ½ cup cake flour
6 eggs
6 tbsp juice 6 calamansi in ¾ water
2 tsp baking powder
1 ¼ cup sugar
 
Procedure
1. Sift the flour and sugar
2. Measure the dry Ingredients
3. Separate eggs
4. Sift the flour with baking powder 2 times
5. Beat the egg yolk until lemon yellow
6. Add 1 cup sugar then juice
7. Beating continuously
8. Fold the flour to the mixture until smooth
9. Beat the egg whites add ¼ cup sugar little by little until stiff
10. Fold and cut the batter to the egg white
11. Pour in greased pan and bake in moderate oven 350°F 35 minutes

Variation
1 tbsp cocoa
1 tbsp nescafe
 
NOTE:
Hycoa = lard (shortening / soft paste)
 CREAM FILLING
1 tbsp flour
1 ½ tbsp cornstarch
½ tsp salt
½ cup sugar
1 ¾ cup milk
1 egg slightly beaten
2 tbsp butter
1 tsp vanilla
 
Procedure:
1. Mix ingredients in to of double broiler.
2. Add milk gradually and stir to blend and then beat to boiling over direct
medium heat stirring constantly.
3. Now still some of the hot mixture into egg and return to double broiler
heating thoroughly cover, place over heat water and cook 15 minutes
stirring frequently.
4. Remove from heat and stir in butter and vanilla.
5. Cool before spreading .
6. Enough to spread between and over top of two 8 inches layers.

 
 
 
 
 
 
 
 
 
 1 TBSP FLOUR
1 ½ T BSP CORNSTARCH
½ T SP SALT
½ CUP SUGAR
1 ¾ CUP MILK
1 EGG SLIGHTLY BEATEN
2 TBSP BUTTER
1 TSP VANILLA
 
PROCEDURE
MIX INGREDIENT S IN TO OF DOUBLE BROILER.
ADD MILK GRADUALLY AND STIR TO BLEND AND THEN BEAT T O BOILING OVER DIRECT MEDIUM HEAT STIRRING CONSTANTLY.
NOW STILL SOME OF THE HOT MIXTURE INTO EGG AND RETURN T O DOUBLE BROILER HEAT ING THOROUGHLY C OVER, PLAC E OV ER HEAT WATER AND C OOK 15 MINUTES ST IRRING FREQUENT LY.
REMOVE FROM HEAT AND ST IR IN BUTT ER AND VANILLA.
COOL BEFORE SPREADING .ENOUGH TO SPREAD BETWEEN AND OVER TOP OF TWO 8 INCHES LAYERS.
 
 
 
 
 
 
 
 
 
 1 TBSP FLOUR
1 ½ T BSP CORNSTARCH
½ T SP SALT
½ CUP SUGAR
1 ¾ CUP MILK
1 EGG SLIGHTLY BEATEN
2 TBSP BUTTER
1 TSP VANILLA
 
PROCEDURE
MIX INGREDIENT S IN TO OF DOUBLE BROILER.
ADD MILK GRADUALLY AND STIR TO BLEND AND THEN BEAT T O BOILING OVER DIRECT MEDIUM HEAT STIRRING CONSTANTLY.
NOW STILL SOME OF THE HOT MIXTURE INTO EGG AND RETURN T O DOUBLE BROILER HEAT ING THOROUGHLY C OVER, PLAC E OV ER HEAT WATER AND C OOK 15 MINUTES ST IRRING FREQUENT LY.
REMOVE FROM HEAT AND ST IR IN BUTT ER AND VANILLA.
COOL BEFORE SPREADING .ENOUGH TO SPREAD BETWEEN AND OVER TOP OF TWO 8 INCHES LAYERS.
 
 
 
 
 
 
 
 
 
 

CUSTARD ROLL

Follow sponge cake recipe.

1. Pour into prepared pan.
2. Spread the mix evenly and quickly over the pan using the rubber
scraper with long even strokes. Too much manipulation and spreading
will cause toughness.
3. Evenness of the mix on the pan is important to avoid air unever bake.
4. Bake till done.
5. Invert immediately on a towel dusted with powdered sugar.
6. Roll. Cool cake.
7. Unroll and fill the custard Baking temperature 350°F .
8. Time 25-30 minutes

Custard Filling
1/3 cup all purpose flour
½ tsp salt
1 can condensed milk
½ cup whole milk
2 egg yolks
¼ tsp vanilla
¼ tsp lemon extract

Procedure
1. Mix flour and salt. Blend in milk.
2. Cook over medium heat stirring continuously until think.
3. Stir half of cream mixture into egg yolks.
4. Add vanilla and lemon. Remove from heat.
5. Allow to cook and spread on roll
 CHOCOLATE ROLL
1 cup sifted cake flour
1 tsp baking powder
¼ tsp salt
6 pieces Eggs separated
¼ cup chocolate syrup (magnolia)
¼ cup magnolia butter milk (evaporated)
1 tsp rum flavor (any gin)
½ cup sugar

Procedure
1. Sift together cake flour, baking powder and salt.
2. In a bowl, beat egg yolks until light. And chocolate syrup.
3. Butter milk gradually while beating. Sit in four. Add rum
flavor
4. Beat egg white to soft peak.
5. Add sugar gradually, beating until stiff but not dry.
6. Fold in chocolate batter into egg whites and pour in a 15”x10”
jelly roll pan lines with wax paper immediately
7. Bake at 375 F for 15 min
8. Turn in immediately in a towel sprinkled with powdered
sugar.
9. Roll. Cool. Unroll and spread filling.
 
 CHOCOLATE ROLL
Chocolate filling
2 pieces egg yolk
¼ tsp salt
¼ cup cream (condensed)
1 tsp butter Magnolia
1tsp vanilla
½ cup Magnolia chocolate syrup

Procedure
1. Cook over double broiler until thick
spread and roll.
2. Frost with chocolate fudge icing
 
 
 
 GOLD CAKE
1 ½ cup cake flour
4 tsp baking powder
½ tsp salt
2/3 cup shortening (oil)
2/3 cup milk
½ tsp vanilla
1 ¼ cup sugar
7 egg yolk
 
Procedure
1. Sift together flour, baking powder and salt (3 times)
2. Cream together shortening and sugar
3. Beat egg yolks until thick and lemon colored add cream
mixture heat well
4. Add flour mixture alternately with milk add vanilla
extract
5. Pour into greased tube pan 9” diameter
6. Bake in moderate oven 350°F 1 to 1 ¼ hours
7. Cook in 10 minutes. Remove cake from pan cool on wire
rack.
 
 MOCHA CAKE

2 cup flour
2 tsp baking powder
½ cup margarine
1 1/3 cup sugar
3 tbsp Nescafe
2 eggs
2/3 cup milk

Procedure
1. Sift flour measure, add baking powder and sift again
2. Cream shortening. Add sugar gradually and cream
together until light and fluffy
3. Add egg one at a time then add the dry ingredients
alternately with milk
4. When mixture is already done add Nescafe
5. Mix until well blended. Bake in well greased pan at
250°F
 
 
 GERMAN FRUIT CAKE

Gr Mea

Sponge
All purpose flour 400 3 1/2
Sugar 40 3 tbsp (30-
60)
Yeast 40 3 tbsp
Water 280 1/1/4
 
All purpose flour 400 gold medal
Sugar
Butter 60 2 butter
Lemon Rind 5
Raisin 500 ½k 3
3/4
Glazed Fruit 400 ½k 3
1/2
Pili nuts or kasuy 400 ½k
Rum 100 9 tbsp
 GERMAN FRUIT CAKE
Procedure
1. Dissolve and mix dry ingredients
except that part flour
2. Cover dough, last part flour
3. Ferment 30-45 minutes
4. Mix with sugar, butter lemon rind
5. Mix last part ball dough
6. Resting time before molding 15
minute
7. Baking temperature 180° - 200°C
( 350°- 400°F)
 DELICIOUS FRUITCAKE
3 cup raisin (cut-up)
2 cup glazed fruits (cut-up)
¼ cup rum
½ cup sifted flour purpose
3 ½ cup sifted all purpose flour
1tsp cinnamon
1tsp all spice
¼ tsp nutmeg
½ baking soda or ½ rum or brandy
21/2 cup butter (1 ½ lbs)
1 cup brown sugar
½ cup white sugar
9 egg yolk
1 tsp Nescafe dissolved in 1 cup boiling water then cool
1 ½ cup nut (preferably walnuts)
9 egg whites
½ cup white sugar
 

 
 DELICIOUS FRUITCAKE

Procedure
1. Preheat oven to 300° F
2. Soaked raisin and fruit in run after ½ hour
dredge in ½ cup flour
3. Sift flour, spices, baking soda and baking powder
4. Cream butter, add brown sugar and ½ cup white
sugar
5. Beat egg whites until thick and lemon colored
6. Add the beaten egg yolks to the butter-sugar
mixture then the cooled Nescafe alternately of the
sifted ingredients
7. Blend in raisin, glazed fruit and nuts
8. Beat the egg white until soft peak form then
gradually. Add ½ cup white sugar and beat until stiff
but not dry. Fold into first mixture.
9. Fold into 3 greased wax paper lined loaf pan
and bake 2 hours (if one large pan is use baked for
approximately for 2 ½ - 3 hours
10. Sprinkle rum____ ½ cover each cake ( rise rum for
a bigger cake) decorated if desired
 OTAP
Gr Mea

All purpose flour 600 5 1/3 cup

Cake flour 400 4 ¼ cup
Sugar 150 ¾ cup
Oil ½ cup
Salt ½ tsp
4 whole eggs - 2 yolk
Dry yeast ½ tsp
Water 350 2 cup
 
 
 GATEAU LE SANS RIVAL
12 egg whites (1 ½ cup)
1tsp cream of tartar
2 cup sugar
3 cup cashew nuts

Procedure
1. Beat egg whites, add sugar gradually. Fold in Cashew nuts.
2. Spread in form greased and lined (cut-rite) pan and bake
at 300°F for 60 minutes

Filling
1. Boil together 1 ½ cup sugar and ½ cup water until thick.
Stir before boiling it
2. Don’t stir when you boil it.
3. Beat 12 egg yolks and add hot syrup. Continue
beating until very thick.
4. Transfer to another bowl and freeze.
5. Cream 1 lbs.(2 cups) fresh butter and add egg yolks
mixture.
6. Spread the filling on each layer of levels egg whites.
7. Sprinkle Casoy nuts (2 cups) in between layers the top
side of san rival.
8. Keep in freezer until ready to serve.
 
 
 BUKO PIE
2 Buco
2 1/3 cup buco water (juice)
½ cup sugar
4 tbsp corn starch
1 tsp lemon rind

Procedure
1. Boil buco with 2 cup buco water (juice) until tender
2. When tender, add sugar .
3. Add corn starchwhich has been melted with ½ cup buco water (juice),
stir
4. Add Flavoring. Stir constantly until it is thick. Cool.
 
Pie Crust
1 5/8 cup Bread Flour
2 cup Cake Flour
1 1/3 cup Hycoa
¼ cup sugar
1tsp Salt
85 grs. ( ¾ cup) water
 
Procedure of pie Crust:
1. Sift the dry ingredients together
2. Add Hycoa and blend well to a smooth paste. Add water the mix well.
3. Scale the dough into large enough to cover the pie plate(about 350)
4. Form the dough into a round shaped
5. Rolled out the dough to cover the entire to surface of the pie plate.
6. Thin the bottom by tapping with the ball of dough.
7. Flute the edge with finger.
8. Pour the filling and bake at 350°F for 30-45 minute
 
 
 
 PIZZA PIE

Ingredients:
5 cup all purpose flour
1 ½ cup Hycoa
1tsp dry yeast
½ tsp salt
½ tbsp sugar
1 cup – 2 tbsp Iced water
 
Procedure
1. Dissolve sugar and salt in water then suspend
the yeast. Set Aside
2. Work out or rub hycoa in the blended flour
3. Add the yeast water sugar solution and knead
the dough rest at least 30 minute before
sheeting it our cover the pizza plate with sheeted dough.
4. Pre bake the crust at low oven temperature for about 10
minutes.
5. Apply the prepared topping and garnishing and bake
at 300°F - 400°F until done
 

 
 PIZZA PIE
Topping and Garnishing
1 1/2 cup of tomato paste
½ cup of tomato sauce
¼ cup olive oil
2-4 tsp salt
100 grams salami
2 garlic (minced)
1 tbsp powdered oregano
1tsp sugar
1 lb grated cheese
 
Optional:
Pickles
Sardines
Pepper or sausage

Method:
1. Mix tomato paste and sauce with olive oil
separation_________.
2. Add garlic, oregano, salt and sugar. Mix thoroughly.
3. Add salt to taste.
4. Spread on the pre baked pizza and sprinkle grated
cheese.
5. Garnish as desired. Yield 2 Pizza pie
 
 BUTTER COOKIES
7 cup cake flour
½ c Peotraco
1 ¾ cup sugar
1 ½ tsp salt
1 cup butter
1 cup oil
8 tsp baking powder
1 tsp vanilla
5 eggs

Procedure
1. Pre heat over to 350°F.
2. Sift cake flour and confectionary sugar together in a bowl,
combine butter, oil, sugar, baking powder, salt
3. Cream all the ingredients together, add dry ingredients and
work easily
4. Fill the mixture into a cookie bag with tips and press into a
well greased cookie sheets
5. Bake in pre-heated oven for 15 minutes

Variation of butter cookies

4 cup corn starch
2 cup cake flour
2 cup sugar
2 butter
2 tbsp vanilla
2 yolk eggs
3 whole eggs
 
 
 EGG PIE
Ingredients
1 5/8 cup bread four
2 cup cake flour
1 1/3 cup Hycoa
¼ cup sugar
1tsp salt
¾ cup water
Method
1.Sift the dry ingredients together add hycoa and
blend well to a smooth paste.
2. Add water then mix well.
3. Scale the dough into large enough to cover the
pie plate (about 350 gram)
4. Form the dough into round shape.
5. Roll out the dough to cover the entire top
surface of the pie plate.
6. Thin the bottom by tapping with ball of dough.
7. Flute the edge with fingers.
8. Pour the filling and baked at 350°F for 30 to
45 minutes
 EGG PIE FILLINGS
Pie filling
Ingredients: gr measure
Whole eggs 300 6 eggs – 1 tbsp
Egg yolk 100 4 yolks
Sugar 325 1 3/4
Evaporated milk 675
Salt 3
Water 80
Gelatin 5
Procedure:
1. Method Beat the whole eggs and egg yolks
until thick.
2. Add the Sugar little by little then
introduce salt, evaporated milk and
dissolved gelatin.
3. Continue beating until frothy. Pour the
filling on unbaked pie shells
 EMPANADITAS

½ K cashew nuts
3-5 egg yolk
1 cup sugar
¼ cup butter
½ cup cheese
¼ cup water
 
 TARTS

1 c grounded peanuts
1 cup sugar
3 eggs
¼ butter
 
Procedure :
Mix all together put to boil until
thick. Make pie crust.