THE FESTIVE COLLECTIONS

Hello and Blessed Christmas to all Diaryo Filipino readers and supporters! It is with great delight to celebrate the most joyous occasion fresh and new. Just like moving into a new home or visiting a new place, the anticipation is just indescribable. 

I would like an opening saga of my most favourite and festive  collections,truly perfect for Christmas and New Year Celebrations.    Because it is the season of love and giving, it but perfect to create recipes inspired by love and  enjoy the spirit of giving while entertaining friends  close to our hearts. In every issue of “The Main Ingredient” I regularly offer a complete  set meal- appetizer to dessert. But because we are celebrating a back to back holidays, therefore I would like to offer you with the same.  I wish everyone a Blessed Christmas and a Prosperous New Year and bid  of a Joyful eating!

TASTEBUDS

(The five elements of taste perception: salty, sour, bitter, sweet, and umami or savoury).

CHRISTMAS MENU

Sweet Drink: Vanilla Iced Tea

Ingredients:

4 tablespoons loose white tea

1 fresh  vanilla bean seed

1 lemon ( slice ½ for garnishing)

1 lime ( slice ½ for garnishing)

4 teaspoons honey (optional)

Sprigs of mint for garnishing

Ice cubes

Procedure:

1. In a glass decanter, brew white tea until steeped. Set aside until cold
2. In a pitcher, squeeze half of  each lemon and lime.
3. Add vanilla bean and honey
4. Pour tea and mix all ingredients   together.
5. Add ice cubes
6. Pour iced tea in 4 glasses add 1 slice of lime and lemon
7. Serve chilled

Yield 4 serving

 Savoury Appies: 3 Meat  Siomai (Chinese  Steam Dumplings)

Ingredients:

1 pound pork, ground

1 pound chicken, ground

½ cup chopped shrimp

¼ cup water chestnuts, minced

2  tbsp sesame oil

1 tbsp ground black pepper

¼ onion, minced

¼ cup carrots, minced                                  1 pack won ton wrapper

¼ cup scallions, minced

2 tsp salt

1 piece raw egg

Sauce:

1 Lemon, squeezed

¼ cup soya sauce

Water for steaming

Procedure:

1. Mix all  the ingredients except for water and wanton wrapper.
2. Blend to evenly mix all ingredients
3. Using a teaspoon, drop the mixture in the middle.
4. Fold the sides of the wrapper and put in a mold.
5. Steam for 15 to 25 minutes.
6. . Serve hot with soy sauce with lemon juice

Yield: 48 pcs.

 Savory Side Stir fry Shrimps/ Egg Chopsuey

Ingredients:

• 1 pound shrimp
• 1 dozen quail eggs, boiled and shelled
• 4 tablespoons  chicken broth
• ¼ cup cashes, roasted
• 1 cup  broccoli florets
• 1/2 cup cabbage, coarsely chopped
• 1/2 pound fresh mushrooms,
• 1/2 cup water chestnuts, sliced
• 1 large red bell  pepper,  sliced
• 2 stalks celery, sliced diagonally
• 1 onion, coarsely choped
• 1/2 pound snow peas
• Oil for stir-frying

Sauce

• 2 teaspoons oyster sauce
• 3/4 to 1 teaspoon cornstarch
• 4 tablespoons water
• 2 teaspoons sugar

Procedure:

1. 1. Heat wok and add oil. Stir-fry shrimps until pink. Remove and set aside.Reheat wok and add more oil. And heat until ready. Add onions and celery and water chestnuts  together, Stir fry for 1 munte.
2. 2. And bell pepper and snow peas tand mushrooms. Stir fry for  another minute. Add cabbage and stir.
3. 3. Add oyster sauce, water and cover for half a minute.
4. 4. Make a “well” in the center and gradually add the sauce, stirring to thicken. Add quail eggs and cashew nuts.
5. 5. Serve Hot

Yield: 4-6 Servings

Savoury  Side: Creamy Pineapple Rice

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)

• 3 cups  leftover cooked  rice
• 4 Tbsp. cream of coconut
• 1 egg, scrambled
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced (optional)
• 2 Tbsp. chicken stock
• ½ cup frozen peas/carrots
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 spring onions finely sliced
• 1/3 cup fresh coriander
• 2 Tbsp vegetarian fish sauce
• 2 tsp. curry powder

Preparation:

1. At medium heat, pour  oil  in a pan and add shallots, garlic, and chili, stir-frying until fragrant

2. In a cup, stir the fish sauce together with the coconut cream and  curry powder.

3.  Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

4.  Add the carrot / peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

5.  Now add the rice (previously separated , by your fingers) and pineapple chunks.

1. Drizzle the fish sauce, coconut cream and  mixed with curry powder over and gently stir.

7.  To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party or use as a dipping sauce.

Yield: 4 servings

Total Time: 2 hours, 15 minutes

Savoury/Sweet Entree: CLASSSIC PINEAPPLE  GLAZED HAM

2 kilos of  fresh pork leg  with bone removed.

Brine:
¾ cup sea salt
1 cup of brown sugar (1 packed cup)
4 teaspoons of pink salt (insta cure #1) (4 teaspoons)

Simmering Mixture:
3 cups pineapple juice
1 bottle of beer
2 cloves
1 cup brown sugar

Garnish:

cloves, pineapple slices, marachino cherries

1/2 cup syrup for glazing (optional)

Procedure:

1. Wash pork thoroughly and dry using paper towel.

2. Prepare the brine. Stir all ingredients together until dissolved in 2 litres of water

3.   Using a huge syringe, inject brine into the meat muscles.

4. Place your pork in a large  ziploc bag then put in a bowl  large enough to hold the meat completely submerged in brine  and enough to fit in your fridge.Refrigerate for  24 hours. ** Tip: every 2 lbs= 1 day curing

5. Rinse it off and prepare  then simmer  on pineapple juice, beer, clove, sugar. Cook for one hour.

6. Transfer  the ham in the roasting pan. Place a small amount of water in the bottom of the roaster, approximately ½ cup.

7. Score the ham in a diamond-shaped pattern by using the small sharp knife. Depending on the size of the ham, place the lines approximately 2 to 3 inches apart and less than ½ inch deep. Cover the ham with the lid or with heavy-duty foil

8. Place the pineapple slices on the ham, making sure the pineapple slices are touching each other. Secure the pineapple slices to the ham with at least 2 toothpicks in each slice. Put 1 maraschino cherry in the middle of each pineapple slice using a toothpick to secure it.Insert the whole cloves into the scores you’ve made. Make a decorative pattern with them, making sure to place them evenly.

9. Bake on low heat, approximately 300-325 degrees F for an hour.

10. Remove lid or foil and continue baking for 15 to 30 more minutes, glazed with syrup occasionally

11. Remove ham from oven and let sit at least 15 minutes before carving; this will keep the juices in.

Yield: 10 servings

SWEET DESSERT: PASTILLAS de LECHE (MILK CANDY)

Ingredients:

1 cup powdered regular  milk

1 cup skimmed milk powder
1 can condensed milk (300 ml)
White sugar for coating

Procedure

1. Sift powdered milk in condensed milk gradually.  2. Using  spoon mix the ingredients until well blended

4. Set aside for 5-10 minutes before shaping into small balls.                                                          5. Form into balls using 2 teaspoons

6. Drop in sugar until coated.
7. Wrap in Japanese paper

Yield: 3 dozens.

Sweet Dessert: PULVORON ( Manila Shortbread Cookies)

Ingredients:

4 cups cake flour
1 cup powdered milk                                             

1 cup skimmed milk
2 cups white sugar
1 cup soft low fat butter margarine (melted)  Cellophane wrapper

Procedure: 

1.Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly.                   

1. Add powdered milk, stir for another 5 minutes.  
2. Add sugar , melted butter then Refrigerate -5mins                   
3. Mix well and pack using pulvoron mold.Wrap in cellophane or Japanese paper.                  

Yield: 2 ½ dozens

NEW YEAR’s  MENU

Sweet Dink: MELON COLADA

Ingredient

Ice cubes

½ piece  cantaloupe (cut in small pieces)

1 Orange (Juice freshly squeezed)

¼ c sweetened condensed milk

¼ c coconut milk

2 scoops vanilla ice cream ( optional) ++ water

Procedure:

1. Pour coconut and condensed milk in the blender. Run for 30 seconds
2. Wash and cut cantaloupe and add to the liquid with orange juice. Run for another 30 secs.
3. Add ice cubes next (Liquid before solids to keep blades sharp).
4. Add ice cream if desired ( also add water/milk) to reduce thick consistency)

Yield: Pour in 4 flute glasses 

Variations; Can use Watermelon, Orange  or  Pineapple 

Sweet Appies: 3 CHOCOLATES DIPPED STRAWBERRIES

Ingredients

8 ounces dark chocolate bar

8 ounces white chocolate bar

8 ounces milk chocolate bar

3 tablespoons olive oil

1 pound fresh strawberries with leaves

1/2 cup ground nuts

1/2 cup desiccated coconut

Procedure:

In a double boiler, melt white chocolate and 1 tablespoon of oil, stirring occasionally until smooth.
Holding them by small tongs or inserted toothpicks, dip 3/4 of the strawberry into the chocolate mixture.
Shake the strawberry to remove some drippings or invert upwards for a few seconds,
Roll strawberry onto desiccated coconut to cover the white chocolate.
Turn strawberry upside down and insert the toothpick into styrofoam for the chocolate to cool.
Repeat procedures 1 to 6 using milk chocolate and ground nuts.
Use dark chocolate for creating TUXEDO design, by dipping one side with white chocolate and two sides across with dark chocolate. Use toothpick to put bow tie and buttons on the white part to create tuxedo design.

Yield: 4-6 Servings

Savoury Side/Entree: MEAT & SEAFOOD PAELLA

Ingredients

1 cup long-grain rice

1 cup  sweet sticky rice

250 g sweet longganisa, casing removed

½ cup diced ham

2 Tablespoon saffron

1 -500gram  fresaseafood medley- mix of shrimp,  whole mussels,  and clams

1/2 cup diced fresh or frozen peas and carrots        Several good grinds of black pepper

2 Tablespoons  vegetable oil

1 Medium White onion, finely chopped

4 or 5 large cloves garlic, finely minced

1 Tablespoon finely minced gingerroot

2 medium tomatoes, coarsely chopped

2 cups  fish  or seafood stock

1 tablespoon fish sauce

d-boiled egg, for garnish (optional)

1. Boil seafood mix in 2 ½ cups water. Obtain the stock. Set aside

2.  In a heavy  pan, heat the oil in another  sauce pan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

1. Stir in the saffron and mix well, then add the rice and the Cook, stirring occasionally, for a 2-3 minutes.                  
2. 4. Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.               
3. 5. In another pan, heat 1 tablespoon oil.

6.  Add longganiza, seafood medley and ham.

7. Saute for 2 minutes.. Stir in peas and carrots mix. Cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 minutes.

8. Add the seafood mix to the rice mix and cook a a low heat for another 2 -3 minutes.                     9. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

Yields 4-6 servings

Sweet/Savoury Entree: PORK HAMONADO

Ingredients:

2 lbs pork loin (about 1 kilo)
2 cups pineapple juice
2 cups pineapple chunks
3 tbsp soy sauce
5 tbsp brown sugar
3 tbsp. cooking oil

Directions:
In a large bowl, mix the pineapple juice, sugar, and soy sauce .
Cut Pork loin into  2” cubes
Marinate pork with the pineapple sugar, and mixture for about 1 to 3 hours or overnight in the fridge
Remove the pork from the marinade and set marinade aside.
Pre-heat oven and  roast the marinated pork until the meat turns light brown. Transfer pork in a heat resistant dish and pour marinade on top and cover with foil.
Add salt and pepper to taste.
Simmer until sauce is reduced for 10 to 15 minutes. Uncover and bake for 5 more minutes. Serve hot

Yield: 6-8 servings

Sweet Dessert: Layered Pistachio Coconut Pudding

Ingredients:

1 pckge 340g pistachio flavored pudding

1 cup  light coconut milk

4 teaspoons desiccated coconut

1 teaspoon chocolate shavings

6  teaspoons of light whipped topping

8 pistachio nuts, shelled

Procedure:

1. In medium bowl, empty pudding mix and made a funnel.
2. Add coconut milk and beat in a low speed until frothy and creamy
3. Scoop to fill 1/3 of the glass
4. Pour 2 teaspoons of  whipped toppings and desiccated coconut on top.
5. Do another layer of pudding, topping and coconut to fill the dessert glass.
6. Add chocolate shavings and  nuts on top

Yield  4 servings

Coconut

Filipinos  have made many  use of COCONUT, from the fruits  to the roots.  The Philippines is  the world’s  leader in coconut production (2007)- COPRA INDUSTRY (used for coconut oil), followed by Indonesia,/India, and  in distant third. Pollachi. Therefore it is  appropriate to pay initial homage to the ever controversial place in Filipinos ranking as 1^st or 2^nd National Tree- THE COCONUT & NUT.

Contrary to the song…..Coconut belongs to both NUTS and FAT/OIL Food Groups based on the parts to be used. As to its versatile properties, coconut has wide range of uses from food to music. You can even be both culinary wise and economically creative using coconut and all its parts. Just like the flexibility, creativity and resiliency of many Filipinos here and back in our home land, you can create anything you can imagine with coconut. So let’s start digging in to all its parts and uses.

The Husk (outer skin,) & Shell (inner  stone). When the coconut has ripened  the  husk  will turn brown (NIYOG). The coconut husk’s very famous function is as “bunot”- an abrasive sweeper and floor polisher. Back in the olden days, you don’t want to be teased as “bunot” - which only means your hair is totally off both in style and fashion. The barber or your father must have rushed resulting  to only  one  layer/length  from the  front all the way to the back.. Coconut shells are also used as bowls, spoons and in the manufacture of various art and craft products.

The meat (NUT). The inside wall is a thick luminous coconut “meat” which is the white and fleshy edible part of the seed. Coconut meat contains less fatthan other dry nuts such as  peanuts, However it is considered mono-saturated fat.(medium-chain) as oppose to majority of nut and vegetable families which are all unsaturated fat (long-chain). Although, 90% of the fat found in coconut meat is mono-saturated, it is healthier than fat found in saturated fat (short-chain) foods such as lard, butter, and tallow . Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron,phosphorus and zinc. When the coconut is still young (green), the meat is thin and tender to eat and the water is delicious to drink. A mature (brown) coconut’s interior meat  is less softer and  less gelatinous than a young. coconut. The meat has thickened and hardened, while the  water has become somewhat bitter.

The milk “GATA”: The coconut milk in Filipino terms  is “GATA” or “Katas Ngungut” in Kapampangan, Squeezing  the grated meat with warm water produces  “Gata” or without water to produce thicker milk “Kakang Gata”. The resulting, white liquid is use by  many Asians to cook dishes like curries, soups, sauces, desserts, dessert toppings “latik”,  Other use as hair conditioner, hair treatment (HOT OIL), “langis ng niyog” and so much more.

The water “SABAW ng BUKO”, & Green Young Coconut “BUKO”: The hollow interior space is filled with air and liquid referred to as coconut waternot to be confused with coconut milk. The water of a young  coconut is very luminous, opaque, sweet (mild) with an aerated feel when cut fresh. Young coconut could contain as much as 1,000 ml liquid.. Coconut water is a very delicious and refreshing drink. It is also believed to aid in the cure of urinary infections and bladder stone.

Other uses of Coconut : Leaves for roof, dust sweeper, broom “walis tingting” and Trunk for fences, makeshift-boats and firewood..

TASTEBUDS & RECIPES

Here are the few of my most requested recipes as promised to friends

SWEET: Coconut Pudding	SALTY & SPICY/SAVOURY: SEAFOOD Pakbet sa GATA
Ingredients: 6 pieces  sliced bread ½  Jar Macapuno Strings 1 cup strawberries 1 egg 1 cup coconut milk 1 cup  sweetened condensed Milk Procedure: Cut bread in small cubes, then toast for 5-10 minutes. Pour it in a round 8-inch glass pie pan. Scoop ½ jar of the macapuno and layer on top of the bread/ Wash and slice  strawberries  and layer on top of the bread. Blend  Coconut milk, condersed milk and eggs together and pour over top of the bread. Bake @ 350F for about 40-45 minutes until bottom is golden brown and dry. Cut in slices and serve hot or cold with refreshing drink. Makes 8 slices. Variations: Can also use  green mango and/or mixed with rhubarb/strawberry sauce.	Ingredients: 1 bag Seafood mix ( or any seafood of your choice) 1 lb  shrimp ½ lb small crabs or big 1 lb large crabs 1 cup  long beans (sitaw) 1 cup  squash (kalabasa) 1 cup  okra 1 can coconut milk 3 Tbsp  Spicy Shrimp paste (Bagoong) ½ medium onion 5 cloves garlic Pepper (optional) 2 Tbsp canola oil Procedure: Saute onion and garlic in oil. Add seafood (all washed and trimmed) and boil for a few minutes. Add Bagoong and simmer for another 2 minutes. Add vegetables according to texture and order of cooking time. Reduce the heat then add coconut milk  and simmer for 3-5 minutes Serve with hot steamed rice Serves 4-6 Variations: Can add curry powder  and lemongrass
SWEET (DRINK): MELON COLADA
Ingredient Ice cubes ½ piece  cantaloupe (cut in small pieces) 1 Orange (Juice freshly squeezed) ¼ c sweetened condensed milk ¼ c coconut milk 2 scoops vanilla ice cream ( optional) ++ water SERVING: Pour in 4 flute glasses and enjoy Variations; Can use Watermelon, Orange  or  Pineapple	Procedure: Pour coconut and condensed milk in the blender. Run for 30 seconds Wash and cut cantaloupe and add to the liquid with orange juice. Run for another 30 secs. Add ice cubes next (Liquid before solids to keep blades sharp). Add ice cream if desired ( also add water/milk) to reduce thick consistency)

Nutritional Information

NUTIENTS per 100 gram Edible Portion (EP)**	Coconut Meat			Coconut Milk
	Magulang	Makapuno	Buko	Water	Gata	OIL
EP (%)	56	74	14	100	100	100
Water (g)	51.9	64.8	80.6	94.4	56.9	Tr
Energy(Kcal )	198	226	102	22	343	895
Protein (g)	3.9	2.4	1.4	Trace	5.5	Tr
Fat (g)	26.1	17.6	5.3	0.2	34.8	99.1
Carbohydrate (g)	17.2	14.5	12.1	5.1	1.9	0.8
Dietary Fiber-Crude (g)	8.7	5	6.6	0	0	0
Calcium (mg)	32	58	10	16	15	2
Phosphorous (mg)	96	59	54	6	100	3
Iron (mg)	1.5	1.4	0.7	0.2	1.6	Tr
Vitamin A (ug)	0	0	0	0	0	0
Thiamin (mg)	0.01	0.02	0.07	Tr	0.02	Tr
Riboflavin (mg)	0.03	0.02	0.04	Tr	0.01	Tr
Niacin (mg)	0.4	0.6	0.9	Tr	0.3	Tr
Ascorbic Acid (mg)	3	4	4	Tr	Tr	0

** The Food Composition Tables 1997 FNRI-DOS

BANANAS

Bananas, our “main ingredient”  in  this issue was born out of fun, inspired by my two high school classmates  Marla Carpio and Via Morris. I have the privilege of  exchanging  information and  getting closer with them because of  modern  social networking communications.  And as promised, I will include the winning recipe in  our taste bud’s segment  and  award the “bragging  rights” to the recipe preferred by anonymous tasters.

The banana is a very well loved staple, second only to rice, which many Filipinos  either  add on to a dish or have as a snack.  Whether it is prepared  boiled, fried,  mashed or used as an extender, banana is very versatile and filling.  Toss this yellow fruit, sliced or chopped on just about anything and a delightful dish will be born. No wonder this  food is the number one choice in many farmers’ daily diets.

The true origin of bananas is found in the region of Malaysia. “Ergo” the Arabic word meaning banana for finger. It is believed that there are currently about 400 different varieties of bananas. The Arabs  were successful in trading ivory along with abundant crops of bananas.  Arabian slave traders are credited with giving the banana its popular name. 

The banana plant is  a giant herb  and not a tree. Bananas that were growing in Africa as well as Southeast Asia were not the eight-to-twelve-inch giants that have become familiar in the U.S. supermarkets today. They were small, about as long as a man's finger. The Spaniards, who saw a similarity to the plane tree that grows in Spain, gave the plant its Spanish name, plantano which we now know as plantain.

History records show that in his campaign in India in 327 BCE, Alexander the Great relished his first taste of the banana, an usual fruit he saw growing on tall trees. He is even credited with bringing the banana from India to the Western world. It was almost three hundred and fifty years later that Americans tasted the first bananas to arrive in their country. Wrapped in tin foil, bananas were sold for 10 cents each at a celebration held in Pennsylvania in 1876 to commemorate the one hundredth anniversary of the Declaration of Independence.

Bananas and good nutrition go hand in hand. They are great sources of an array of nutrients, with B-complex vitamins, vitamin C, potassium, manganese and magnesium. One banana also provides eleven percent of the daily recommended requirement of fiber. The health benefits of eating bananas also include protection from stomach ulcers and promotion of good digestive health. To combat the harsh effects of stomach acids, phytochemicals stimulate cells in the stomach lining to create a thicker mucus barrier.  Bananas are also a good source of prebiotics - undigestible sugars which provide the nourishment for probiotics. Probiotics are an essential part of our health, defending the body from harmful microbes and improving nutrient absorption. The nutritional value of a banana  also supports good kidney’s health.  The antioxidant and phenolic compounds found in bananas  is believed to greatly reduces the risk of kidney cancer. 

According to the Canada Food Guide, a medium sized banana or half a cup of banana is all it takes to make up one equivalent Food Guide Serving for fresh, frozen  fruits or canned vegetables. 

***Sources:  Canada Health food Guide, About.com., Wikipedia,   Atsuite101.com/banana

TASTEBUDS:

Sweet Drink: Chocolate/Banana.Strawberries Shake

Ingredients:

1 cup  chocolate soya milk

1/2 cup ice

1 banana

1 – 4 ounce strawberry flavoured yougurt

1/2 cup strawberries

2 whole strawberries (garnish)

2 teaspoons brown sugar

Procedure:

1. Pour milk, yougurt, banana and strawberries in the blender and puree.
2. Add ice until finely crushed.
3. Pour in stem glass and garnish.

Yield: Serves 2

Sweet Snack: Banana Bread 

(Via Morris’ recipe was compared to Marlo Carpio’s recipe in a very close competition, with the slight edge going to  Marla Carpio’s recipe based on being moist and flavourfull because of cinammon/butter. Thanks ladies for having fun and sharing your recipes for this month’s feature.)

Ingredients:

2 cups All purpose or self rising flour

1/2 cup unsalted butter

3 eggs

1 tbsp milk, preferably 2% milk

1 cup sugar

3 ripe bananas 

1 tbsp ground cinnamon

Procedure

1. Melt butter and pour into mixing bowl. 
2. Stir in sugar, eggs and bananas (in that order). 
3. Add flour & ground cinnamon to banana mixture gradually.
4. Pour batter into well-greased loaf pans (2) or a 9x13-inch cake pan. Bake at 350F for about 45 minutes. 
5. Bread is done when toothpick inserted in thickest part comes out clean.

Yield 8-10 servings

 Savoury Entree: Chicken Pochero

Ingredients:

2 pounds chicken

1 tbsps. patis (fish sauce)

1/2 cup gingerale/sprite

3 Tbsps vegetable oil

2 small potatoes, quartered

2 medium size bananas ( saba/plantain) cut 2” diagonally

1 small onion, sliced

2 cloves garlic, minced

1 cup catsup

2 sticks of pepperoni or chorizo

1 tsp whole peppercorns

1/2 cup water

1 can pork and beans

1/2 small cabbage

4 heads of bokchoy, washed and  separated

Procedure:

1. Cut chicken into 2” cubes and marinate  in patis and gingerale for 30 minutes.
2. Bake @ 375F or until golden brown. Set aside
3. Heat oil in a medium size skillet and fry potatoes and bananas . Set aside
4. In the same skillet, saute onion and garlic. Add  chicken, pepperoni and catsup. Cover and simmer for 5 minutes.  
5. Add  pork and beans, water and simmer for another minute. 
6. Remove  lid, then add vegetables and  simmer for 1 minute.

Yield

Sweet Dessert : Turon Supreme

Ingredients:

3  medium ripe bananas, preferably saba or  2 small plantains

12 small spring roll  wrappers, separated and covered with  clean damp cloth

1 cup jackfruit, cut lengthwise

1/2 cup brown sugar

1 tsp cinnamon

1 cup vegetable oil

Sauce:

1/2 pineapple  chunks

1/2 cup pineapple juice

1/2 cup sugar

Procedure:

1. Bring sugar  and pineapple juice to a boil in a  small sauce pan until thickened. Add pineapple chunks and simmer for 2 minutes. Set aside
2. Pre-heat oil in deep pan.
3. Mix sugar and cinnamon in a shallow bowl
4. Cut bananas into quarter. Remove  each quarter from peel and roll over sugar/ cinnamon mix.
5. On a flat board, lay wrapper, add jackfruit and banana. Roll in to stick securing both ends are properly tucked.
6. Fry wrapped bananas in pre-heated oil until golden brown. 
7. Drain excess oil  from  fried turon by transferring it  to containers with paper towel.
8. Arrange turon  in a platter and pour sauce over. 
9. Serve immediately

Yield: 12 servings

Sweet Dessert: Monkey Business

Ingredients:

3 bananas, latundan variety

3 pieces strawberries, sliced

3 tsps  chocolate spread *nutella or  crunchy peanut butter

3 tsps low fat whip toppings

chocolate syrup

Procedure:

1. Cut banana lengthwise and put chocolate spread on each side and place at the center of the plate
2. On each side of the banana,  arrange 1 piece of sliced strawberries.
3. Scoop 1 teaspoon of whip topping and put in middle of banana/strawberries
4. Drizzle chocolate syrup from  one tip to the end.
5. Serve immediately

Yield: 3 servings