POTATO SALAD (MBM recipes for the month of October 2009)

Ingredients:

½ kg. boiled potatoes (quartered)
1 pc. chicked breast (flaked)
2 tbsp. pickle relish
1 can pineapple tidbits
Dash of pepper
½ box grated cheese
2 cups mayonnaise
Salt to taste

Procedure:

Toss up to mix ingredients and serve.

TURNIP (singkamas)SALAD (MBM recipes for the month of October 2009)

Ingredients:

1 can corn kernel
1 small singkamas, cut into strips
Chopped onions
Chopped cilantro
1 pc. ripe mango, cut into chunks
Vinaigrette dressing

Procedure:

Mix all ingredients and pour vinaigrette.

Vinaigrette:

½ cup vinegar
¼ cup water
¾ cup white sugar
1 tbsp. oil
Salt to taste
Ground pepper to taste

Procedure:

Combine all ingredients in a glass container and mix until slightly thickened. Keep chilled until ready for use.

GRILLED PORK WITH THAI INSPIRED SAUCE (MBM recipes for the month of October 2009)

Ingredients:

½ Kg. Pork Lomo
Oil (for brushing)
1 pc. cucumber
Leeks
1 pc. red bell pepper
1 tbsp. fresh cilantro (chopped)
1 tbsp. fresh basil (chopped)
2 pcs. iceberg lettuce leaves
1 tbsp. roasted peanuts (chopped)

Dressing:

1 tbsp. soy sauce
1 tbsp. honey
Juice of 2 lemons
2 tsp. sesame oil
1 tbsp. chili sauce
2 cloves garlic (macerated)
¼ ginger (peeled and grated)

Procedure:

Slice grilled Lomo into trips
Prepare/mix other ingredients
Pour the dressing over the mixed Lomo and vegetables.

CARBONARA (MBM Oct. 01, 2009)

Ingredients:

2 tbsp. butter
1 cup chopped white onions
2 cups chopped ham
1 can all-purpose cream
1 can evaporated milk (big)
1 can mushrooms (buttons)
400 grams fettuccine
2 strips bacon chopped

Procedure:

In a pan, melt butter and sauté onions, ham and mushrooms. Add cream and milk. Stir continually to prevent scorching. Top the cooked pasta with grated cheese and serve hot.

PORK HERBAL SALAD (MBM May 17, 2009)

Ingredients:

½ kg. pork lomo-grilled
Oil for brushing
1 cucumber
Leeks
1 red bell pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh cilantro (kinchay)
2 pcs. iceberg lettuce
1 tbsp. chopped roasted peanuts

Procedure:

1.Grill the pork and slice into strips then set aside.
2.Toss grilled meat and vegetables
3.Prepare salad dressing

Dressing:

1 tbsp. soy sauce
1 tsp. honey
Juice of 2 lemons
2 tsp. sesame oil
1 tbsp. sweet chili sauce
2 cloves minced garlic
¼ inch ginger-peeled and grated

LANGKA LECHE FLAN

Ingredients:

¼ chopped langka

½ cup white sugar

4 whole eggs

1 can or 300ml condensed milk

Procedure:

1. Caramelize ½ cup of sugar in a pan.

2. Pour into leche flan mold and spread to coat the bottom.

3. In a bowl, combine eggs, langka and condensed milk.

4. Stir well. Pour into the mold and steam for about 30 minutes or until set.

5. Chill and serve cold.

January 30, 2009 MBM Cooking Demo: SHRIMP TEMPURA

Ingredients:

½ kilo sugpo/shrimp medium size

1 pc egg

½ cup flour

¼ cup ice water

Pinch of salt

Vegetable oil for frying

1. Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.
2. Lightly press the back of shrimps by fingers. Using a knife, remove the dirt from the tails of shrimps. Dry shrimps on paper towels.

Making Tempura Batter

• Mix eggs and ice water in a bowl. Add flour in the egg mixture.
• Lightly mix the batter. Flour shrimps before frying.

3. Heat vegetable oil to 340F degree in a deep pan. To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.
4. Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp.
5. Serve tempura shrimp right away with tempura dipping sauce or salt. Tempura is best served hot.

TIKOY

Ingredients:

2 ½ cups malagkit flour

1 ¾ cups water

1 cup sugar

Procedure:

1. Combine all ingredients. Pour into a cloth-lined bamboo steamer.

2. Steam for 30-45 minutes or until set.

3. Cool, then store in the refrigerator.

4. Slice thinly, then fry. Or if desired, dip first in beaten egg before frying.

SPICY DILIS

Ingredients:

¼ kilo dried dilis

1pc. Egg

1 tbsp white sugar

1-2 tsp salt

5 pcs. siling labuyo (minced)

1/2 cup flour

oil for deep frying

Procedure:

1. In a bowl, beat egg until fluffy then add sugar, salt and siling labuyo.
2. Blend in flour and beat until smooth.
3. Pour mixture over dilis and stir until completely coated.
4. Deep fry until crisp and golden brown.

BUKO FRUIT SALAD

Ingredients

5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping

Read more »

Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping)

Ingredients

2 packs frozen grated cassava ( you can get this at local Filipino stores)
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

Read more »

December 26, 2008 MBM Cooking Demo

CHRISTMAS FRIED RICE

Ingredients:

2 cups rice (cooked)

1 cup hotdog (

.cubed)

1 cup sausage (cubed)

½ cup cheese (grated)

1 cup scrambled egg (shredded)

1 tsp ngoyong powder

1 tbsp garlic

1 tbsp onion

1 tbsp oil

Pinch of salt

Procedure:

1. Sauté garlic, onion, hotdog, and sausage.

2. Add cooked rice and mix thoroughly until done.

3. Top with scrambled egg cut into strips and grated cheese.

January 2, 2009 MBM Cooking Demo

STEAM CAKE

Ingredients:

3 pcs eggs

1 cup sugar

1 cup flour

2 tbsp oil

1 tbsp baking powder

Raisins as desired

Procedure:

1. Beat eggs using hand mixer for 5 minutes or until fluffy, and add sugar.

2. Fold in flour and add baking powder.

3. Add melted butter or oil.

4. Pour into a greased pan.

5. Steam for 20 minutes.

December 4, 2008: MBM Cooking Demo

CHICKEN PASTIL

Ingredients:

1 kilo chicken

4 cups water

1 ½ cup soy sauce

1 bulb garlic crushed

Oil

Black pepper powder

Knorr chicken cubes

Procedure:

1. Cook the chicken with 4 cups of water and add the chicken cubes for 20-30 minutes.

2. Drain the chicken and set aside.

3. Shred the chicken. Add soy sauce and mix.

4. Sauté the crushed garlic in oil and add the stripped chicken.

5. Serve it with rice on plate or banana leaves.

December 12, 2008: MBM Cooking Demo

FINGER FOODS FOR CHRISTMAS

Ingredients:

Hotdog, cubed

Sausage, cubed

Cheese, cubed

Embutido, cubed

Marshmallows

Strawberry jam

Bread

Procedure:

1. Make kebabs out of the ingredients.

2. And arrange it in a platter.

December 11, 2008: MBM Cooking Demo

GELATIN FRUIT DELIGHT

Ingredients:

1 can evaporated milk

2 pack all purpose cream

1 medium size fruit cocktail

1 bottle red kaong

3 tbsp unflavored gelatin

¼ cup white sugar

Procedure:

1. Dissolved gelatin in 1 cup of hot water.

2. Add sugar, evaporated milk and all purpose cream and mix.

3. Pour on desired molder or small cups. Top with whipping cream, then put red kaong.

4. Chill.

October 16, 2008 MBM Cooking Segment

Senator Chiz Escudero, Tita Nene, and Miss Michelle Robin-
one of the host of Abs-cbn morning show "Maayong Buntag Mindanao"

November 20, 2008 MBM Cooking Demo

BARBECUE SA CALDERO

Ingredients:
1 kilo pork meat
1 cup catsup or 1-250g pack
½ cup tomato sauce or 1-115g pack
¼ cup vinegar
½ cup brown sugar
¼ cup soy sauce
2 ½ cup water
Crushed garlic as desired
Pinch of salt

Procedure:
1. Mix pork meat, catsup, tomato sauce and vinegar.
2. Add soy sauce, water and the sugar.
3. Cook in medium heat until meat is tender.
4. Add a pinch of salt to taste.
5. When it is done already, add the crushed garlic.

Good for 12-15 servings.

November 13, 2008 MBM Cooking Demo

CHEESY EGGPLANT

Ingredients:
½ kilo or 4 pcs. Big eggplant
1 cup evaporated milk
Cheese as desired
Salt to taste

Procedure:
1. Sliced eggplant and arranged into a pan, pour evaporated milk and cheese.
2. Layer eggplant and cheese. Add salt to taste.
3. Cook until done.

November 6, 2008 MBM Cooking Demo

EMBUTIDO

Ingredients:
1 kilo ground pork
3 tsp. salt
1/2 cup chopped onion
1 boiled egg
2 raw eggs
3 tbsp. pickle relish
1 red bell pepper, chopped
½ cup cornstarch
½ cup raisins
1/4 kilo sausage (hotdog) cut into strips
1/4 kilo sausage (hotdog) cut into cubed
½ box cheese, cubed
½ cup all purpose flour
Cheese, cut into strips
Vetsin

Procedure:
1. Mix all ingredients.
2. Arrange boiled egg, sausage, and cheese.
3. Roll and wrap in foil.
4. Bake at 40-50 minutes.

For meat loaf: Line up bread pans with foil. Bake until done.