Churros

INGREDIENTS:

1 cup flour
200 ml water
4 tbsp butter
pinch of salt
oil
brown sugar
chocolate drink powder

PROCEDURE:

1.   Melt the butter in low heat.  Stir and add the water.
2.   Remove from heat and combine with the flour.  Stir smoothly.  Let it cool for a while.
3.  Chill for 15 to 20 minutes.
4.  Place the mixture in a piping bag with a large star tip.
5.  Heat oil in a pan.
6.  Squeeze the mixture into desired shape using the piping bag. Fry until cooked.
7.  Remove from heat and place in a kitchen paper towel or tissue to drain excess oil.
8.  Dust with brown sugar and serve with hot chocolate dip.

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Cheese Waffle

INGREDIENTS:

1 1/3 cup of flour
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 egg
1 cup of evaporated milk
4 tbsp melted butter

Note:  You need a waffle cooker for this recipe.

PROCEDURE:

1.  Combine flour, baking powder, salt and sugar, then sift.  Set aside.
2.  Separate the egg yolk and beat well.
3.  Melt the butter and mix with the egg yolk.  Add to the flour mixture and stir well.
4.  Combine the egg white to the previous mixture.
5.  Brush the waffle cooker with butter.
6.  Pour the mixture to the waffle cooker.  You may put cheese when the waffle cooker is half filled, then pour the rest of the mixture.
7.  Close the waffle and cooker and cook for about 4 to 5 minutes.

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Raisin Pudding

INGREDIENTS:

2 1/2 cups of leftover bread pieces
1/2 cup of white sugar
1 big evaporated milk
1 beaten egg
1/2 tsp vanilla
1 small pack of raisins
1/4 cup melted butter

PROCEDURE:

1.  Beat the egg, followed by raisins and white sugar.  Add vanilla.
2.  Soak in evaporated milk the leftover pieces of bread for 30 minutes.
3.  After 30 minutes, add evenly to the beaten egg mixture. 
4.  Grease the baking tray with a little butter.
5.  Put the mixture in the baking tray and pre-heat oven at 350 degrees Fahrenheit (or 175 degrees Celsius).
6.  Bake for 35 minutes.
7.  Remove from oven and allow to cool.
8.  Serve and enjoy.

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Cora's Special Polvoron

INGREDIENTS:
4 cups of flour
2 cups of powdered milk
2 cups of white sugar
1 1/2 cup of melted butter or margarine
1/2 tsp vanilla

PROCEDURE:
1.  Mix powdered milk and sugar in a bowl.
2.  Toast the flour until it becomes slightly golden brown, then sift.
3.  Mix the sifted flour to the combined milk and sugar.
4.  In another pan, melt butter or margarine and add vanilla flavor. 
5.  Remove melted buttter/ margarine from heat and add to the flour mixture. Blend/ toss well.
6.  Get a polvoron mould and cast the polvoron according to the desired shape.
7.  Wrap the polvoron using colorful cellophanes or Japanese paper and serve.

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Maruya (Banana Fritters)

INGREDIENTS:
6 Saba bananas, peeled
1 cup flour
1/2 cup sugar
1 tsp baking powder
1 egg
1/2 cup fresh milk
1 cup vegetable oil

PROCEDURE:
1.  Mix the flour and baking powder and set aside.
2.  Add the beaten egg and fresh milk to the flour mixture.
3.  Slice the bananas in half and dip the sliced bananas into the mixture.
4.  Fry in vegetable oil until golden brown.
5.  Remove from pan, sprinkle a little sugar and serve.

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Siomai Matchoy (Mami/Batchoy)

Warm, hearty, and packed with savory goodness, Siomai Matchoy is the ultimate comfort food for noodle lovers. Combining the rich flavors of siomai, fresh miki noodles, and a flavorful chicken broth, this dish is a fusion of mami and batchoy that’s sure to delight your taste buds. Topped with a medley of delicious garnishes like chicharon, toasted garlic, and a slice of hard-boiled egg, this recipe is perfect for a cozy family meal or a quick pick-me-up on a chilly day. Let’s get started on creating this satisfying bowl of noodle soup!

INGREDIENTS:
1/4 fresh miki noodles
1 onion finely chopped
chicken broth
ready to eat siomai (about 6pcs)
1/2 tsp sesame oil
onion leaves
toasted garlic
1/2 tsp black pepper
1 hard boiled egg, sliced
crushed chicharon
chicken cubes
water

PROCEDURE:
1.  Heat the chicken broth in a pot.
2.  Get another pot, boil water, and dip the miki noodles for 10-15 seconds, then drain.
3.  Put the drained noodles in 3 serving bowls.
4.  Put 2 siomai pcs per bowl.
5.  Also put sliced hard boiled egg into each bowl.
6.  Sprinkle black pepper and some onion leaves and add crushed chicharon per bowl.
7.  Add toasted garlic bits per serving.
8.  Finally, add the chicken broth and serve hot. Enjoy!

This Siomai Matchoy recipe is a delightful way to enjoy the comforting flavors of a traditional noodle soup with a unique twist. The tender miki noodles, savoury siomai, and flavorful broth come together with crunchy toppings to create a dish that’s both filling and memorable. Whether you’re making it for a weekend treat or to warm up after a long day, it’s sure to be a hit. Give it a try and let us know how much you loved it in the comments. Don’t forget to share this recipe with fellow food enthusiasts. Happy cooking and enjoy your delicious bowl of Siomai Matchoy!

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Special Corn Maja

INGREDIENTS:
1 can cream of corn
1 pack coconut cream
1 big can evaporated milk
1 1/4 cup of cornstarch
1 cup of fresh wholemilk
1/2 cup white sugar

PROCEDURE:
1.  Get a bowl and mix the following: cornstarch, evaporated milk, coconut cream, fresh whole milk, sugar and cream of corn.
2.  After mixing the above, put the mixture in a pot and boil while stirring until the mixture is thick enough to put in a mould.
3.  After transferring the mixture in a mould, put cheese on top when it becomes firm enough.
4.  Let it cool a bit more then refrigerate.
5.  After 30 minutes, desert is ready to serve.

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Chicken Sisig at Home

INGREDIENTS:

1 roasted grilled chicken

3 green pepper

1 onion finely chopped

2 tsp crushed garlic

1 tsp soysauce

1 beaten egg

½ cup chicharon

2 tsp butter or margarine

1 tsp black pepper

¼ kg chicken liver

2 cayenne pepper

1 Magic Sarap

½ tsp salt

2 calamansi

COOKING METHOD:

1.         Debone the chicken and cut into small pieces.
2.        Saute garlic and onion followed by grilled chicken and chicken liver.
3.        Make it a little brown and put 2 cups of water with soysauce, salt and black pepper.
4.        Add the beaten egg and calamansi.
5.        Add the crushed chicharon and chopped green pepper with cayenne pepper.
6.        Simmer for about 5 minutes and serve hot.
7.       You can also serve dish in a sizzling plate.

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Creamy Gelatin

INGREDIENTS:

1 cup of Mr. Gulaman powder

1 cup sugar

1 cup pineapple/fruitcocktail tidbits

1 can evaporated milk

2 ½ cup of water

COOKING METHOD:

1.        Get a casserole, put the 2 ½ cup of water and the can of evaporated milk.
2.       Sprinkle the content of Mr.Gulaman and stir evenly.
3.       Heat into a boil while stirring occasionaly (about 5-10 minutes).
4.       Remove from heat and put into mould.
5.       Let it cool for a while.
6.       When firm, place some pineapple/fruitcocktail tidbits on top.
7.       Let it settle for a while and remove from mould.
8.       Refrigerate.
9.       After 30 minutes, serve.

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Gelatin Ultimate

INGREDIENTS:

1 pack of Mr. Gulaman gelatin powder

5 cups of water

1 Nestle cream

1 condensed milk

COOKING METHOD:

1.       Get a casserole and put the 5 cups of water.
2.       Sprinkle the gelatin powder and stir.
3.       Heat the mixture while stirring occasionaly for about 5minutes.
4.       Remove from heat.
5.       Place in a mould and let it cool.
6.       When firm, refrigerate for 30minutes to 1 hour.
7.       After which, it is ready to be chopped into cubes and mixed with Nestle cream and condensed milk.
8.       Refrigerate again (in the freezer).
9.       After about one hour, serve.

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Pinakbet With Grilled Liempo

INGREDIENTS:

¼ kg grilled liempo

1 chopped onion

2 tbsp crushed garlic

1 sliced tomato

2 tbsp shrimp paste (bagoong)

4 slices of okra

1 bunch of kangkong (or spinach)

1 medium sized bitter gourd (ampalaya)

¼ squash (cubed)

1 eggplant sliced

1 bunch of string beans

1 bottle of branded shrimp paste (for condiment) regular or sweet

1 cup of water

1 Magic Sarap (seasoning)

METHOD OF COOKING:

1.       Saute the garlic, onion and tomato followed by the shrimp paste.
2.       Cook the grilled liempo or lechon kawali (sliced) by frying it a little.
3.       Put the squash and 1 cup of water.
4.       When tender, also put the other vegetables.
5.       Simmer for about 10-15 minutes.
6.       Put the Magic Sarap.
7.    Serve with a little shrimp paste as condiment.

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Crispy Creamy Dory

INGREDIENTS

4 pcs of Creamy Dory

1 tsp salt

1 tsp black pepper (fine)

1 vetsin/msg

¼ kg flour

1 beaten egg

1 pack Japanese breading

1 calamansi

½ cup milk

Some onion leaves cut to small pieces (to decorate)

1 cup oil

METHOD OF COOKING:

1.       Beat the egg, and add the milk and calamansi.
2.       Put the salt and pepper on the creamy dory (fish).
3.       Spread a little flour on the fish before dipping into the egg mixture.
4.       Roll the creamy dory on the Japanese breading (crumbs).
5.       Then heat the fire.
6.       After heating the oil, put the creamy dory and wait until it’s golden brown to make it crispy.
7.       Decorate with chopped onion leaves and serve.

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Postre

 

Ingredients:

1/2 kilo liempo (pork)

3 tbp shrimp paste

1 onion

6 pcs chopped garlic

2 cups of water

1/4 ripe guava, peeled and cut

Magic Sarap or vetsin (msg)

green pepper

2 tsp sugar

Method of Cooking:

1.Saute garlic and onion

2.Fry pork until golden brown

3.Put the shrimp paste and stir

4.Put water and boil pork for 30-40minutes

5.Put vetsin to flavor.  Follow with sugar to taste

6.After 5 minutes, put the green pepper and serve

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Adobong Kangkong

Ingredients:

1 bunch of kangkong or spinach
2 tsp garlic
1 pack of oyster sauce
1 tsp oil
magic sarap
toasted garlic bits (optional)

Method of Cooking:

1 Remove the kangkong/ spinach leaves on stem.
2 Saute the garlic in a little oil and fry the kangkong/ spinach stems.
3 Add the leaves.
4 When the leaves and stems are tender, put the oyster sauce.
5 Put some Magic Sarap and sprinkle with toasted garlic bits before serving.

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Ginisang Mongo

 

 Ingredients:

1 cup mongo (green)
1 head of garlic
1 onion
1 tomato
1 MSG
1 tsp fish sauce
1/2 cup crushed chicharon
2 tbsp oil
100 grams shrimp (optional)
100 grams pork or tinapa fish (optional)
  1 cup of bitter gourd leaves

Method of Cooking:

1 Boil mongo beans until tender.
2 Saute the garlic, onion and tomatoes.
3 Add the shelled shrimp and sliced ​​pork.
4 Stir ingredients in a pan containing boiled mongo.
5 Put the fish sauce and MSG. \
6 Put the crushed pork chicharon.
7 Put the leaves of bitter gourd.  Simmer for 5-10 minutes and  serve.

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Omellette

 

 Ingredients:

3 eggs
1 tomato chopped
1 onion chopped
2 slices of cheese
1/4 teaspoon salt
slices of cooked spam, sausage (and what more you want to put)
1 tbsp oil
1 red bell pepper sliced

Method of Cooking:

1. Beat 1 egg.
2. Saute onions, and tomatoes. Stir and then put the red pepper.
3 In another pan, heat the oil and put the beaten egg.
4 Put the salt and pepper.
5 Put the onion, tomato and pepper.
6 Place the cooked egg sausage and spam.
7 Fold the scrambled egg and put cheese and ketchup on top before serving.

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Bangus (Milkfish) Sisig

 

 Ingredients:

2 boneless milkfish (bangus)
1 chopped onion
1 chopped garlic
1 tsp soy sauce
1 tsp sugar
1 MSG
2 tablespoons margarine
1 tbsp oil
3 calamansi
1 egg
1/4 cup vinegar
pepper
cayenne pepper
jalapeno/sweet pepper
1/2 cup water

 Method of Cooking:

1. Marinate the fish in vinegar, soy sauce, salt, pepper in 2 hours.
2 Fry or grill the milkfish slightly.
3. Saute the garlic and onion.
4 Add the milkfish.
5 Put the margarine. Place the jalapeno and cayenne pepper.
6 Put the MSG and pepper.
7 Put the eggs and stir.
8 Put a little sugar, soy sauce and 1/2 cup water.
9. Simmer until cooked.
10.Put a little lime/calamansi before serving.

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Super Thin Italian Pizza

Ingredients:

small tortilla dough crust
pepper
white onion
red bell pepper
cheese
Pepperoni (and anything else you'd like to put)
Italian pizza sauce

Method of Cooking:

1 Take 1 tortilla crust.
2 Spread the pizza sauce.
3 Place the diced cheese, onion, bell pepper, pepperoni, pepper and other ingredients you would like to include.
4 Set the oven for 5 minutes or until crust becomes crisp.
5 Serve. Can put ketchup or hot sauce. 

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Cheesy Hotdog Spaghetti

 

 Ingredients:

500 grams Al Dente spaghetti noodles (can also use other brands)
250 grams UFC ready mix cheesy hotdog sauce
1 tbsp oil
water
1 tsp salt
grated cheese

 Method of Cooking:

1 Boil water in a pot with 1 tablespoon oil and 1 teaspoon salt. Put the noodles and stir.
2 Remove noodles after 10-12 minutes of stirring, rinse with tap water and place in a container.
3 Simmer spaghetti sauce in pan for 5 minutes.
4 Put the sauce in a bowl.
5 Take moderate amounts of cooked noodles and put the sauce on top. Put the grated cheese on top before serving.

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KareKare Vegetable

Ingredients:

Mama Sita's Shrimp Paste
Mama Sita's KareKare Mix
2 tbsp chopped garlic
1 onion
1 cup water
1 bunch of string beans
1 bunch of kangkong/spinach
1 eggplant sliced
4 bundles of petchay
1 pork cube
1 tbsp oil
3 tbsp Skippy's Creamy Peanut Butter 

Method of Cooking:

1 Saute the garlic and onion.
2 Add the string beans cut into pieces 1 inch long.
3 Add the sliced ​​eggplant. Stir until tender. Put water.
4 Add the petchay.
5 Place the peanut butter. Put MSG and put karekare mix. Mix well.
6 Boil for 5-10 minutes on low heat.
7 When vegetables are tender, remove from heat put chopped garlic on top.
8 Serve with shrimp paste.

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Tortillang Tilapia

 

 Ingredients:

2 large tilapia
1 egg
1 onion sliced
1 teaspoon chopped garlic
2 tomatoes sliced
2 tbsp oil
1 cup water
1 MSG
1 red pepper
1 tsp sesame oil
2 tbsp soy sauce

Method of Cooking:

1 Fry the fish and set aside.
2 Saute the garlic, onion and tomatoes.
3 Add water, soy sauce and red pepper. Stir for 5 minutes.
4 Place the beaten eggs and stir.
5 Put the MSG. If taste is okay, add the sesame oil.
6 Place the tilapia and simmer for 5 minutes.
7 Remove the fish and place on a plate. Put the sauce on top.

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