Monday, August 30, 2010

1 week until POTY 2010 closes

You can not beat a good euphonious

What are you waiting for? - It's your last chance to win £10,000!

There are 7 days left to enter Digital Camera Photographer of the Year 2010.

Join the thousands of photography enthusiasts from around the world and share your passion, benchmark your skills and see if you could be the Digital Camera Photographer of the Year.

Two chances to win.
1. Enter up to 10 images in each of our free categories and you could win £500 as a category winner, or £10,000 if you are declared the overall winner!

2. You can also enter our new Portfolio category – run in partnership with the Royal Photographic Society. The winner will be selected by the RPS and will receive a Canon EOS 7D Digital SLR Camera with 18-135mm EF-S Lens. Plus a complimentary membership to the Royal Photographic Society, and an invitation to submit a body of work free of charge for a Licentiateship or Associateship assessment within the first year.

Enter now!

Monday, August 23, 2010

The All New Sony Ericsson C903

Watch Demo here:

Watch Miss Universe 2010 live streaming online

Watch Miss Universe 2010 live streaming online from the Mandalay Bay Resort and Casino, Las Vegas this coming August 23, 2010. This 59th edition of the pageant will be hosted by Bret Michaels and Natalie Morales. Find out who will be the successor of Miss Venezuela Stefanía Fernández.

Albania - Angela Martini
Angola - Jurema Ferraz
Argentina - Yesica di Vincenzo
Aruba - Priscilla Lee
Australia - Jesinta Campbell
Bahamas - Braneka Bassett
Belgium - Cilou Annys
Bolivia - Claudia Arce
Botswana - Tirelo Ramasedi
Brazil - Débora Lyra
British Virgin Islands - Josefina Nunez
Canada - Elena Semikina
China - Tang Wen
Colombia - Natalia Navarro
Costa Rica - Marva Wright
Croatia - Lana Obad
Curacao - Safira de Wit
Cyprus - Demetra Olymbiou
Czech Republic - Jitka Válková
Denmark - Ena Sandra Causevic
Dominican Republic - Eva Arias
Ecuador - Lady Mina
Egypt - Donia Hamed
El Salvador - Sonia Cruz
Finland - Viivi Pumpanen
France - Malika Ménard
Georgia - Nana Gogichaishvili
Germany - Kristiana Rohder
Ghana - Awurama Simpson
Great Britain - Tara Hoyos-Martinez
Greece - Anna Prelevic
Guam - Vanessa Torres
Guatemala - Jessica Scheel
Guyana - Tamika Henry
Haiti - Sarodj Bertin
Honduras - Kenia Martinez
Hungary - Tímea Babinyecz
India - Ushoshi Sengupta
Indonesia - Qory Sandioriva
Ireland - Rozanna Purcell
Israel - Bat-el Jobi
Italy - Jessica Cecchini
Jamaica - Yendi Phillipps
Japan - Maiko Itai
Kazakhstan - Assel Kuchukova
Korea - Kim Joo-ri
Kosovo - Kështjella Pepshi
Lebanon - Rahaf Abdallah
Malaysia - Nadine Ann Thomas
Mauritius - Dalysha Doorga
Mexico - Jimena Navarrete
Netherlands - Desirée van den Berg
New Zealand - Ria van Dyke
Nicaragua - Scharllette Allen
Nigeria - Ngozi Odalonu
Norway - Melinda Elvenes
Panama - Anyoli Abrego
Paraguay - Johana Benitez
Peru - Giuliana Zevallos
Philippines - Venus Raj
Poland - Maria Nowakowska
Puerto Rico - Mariana Vicente
Romania - Oana Paveluc
Russia - Irina Antonenko
Serbia - Lidija Kocić
Singapore - Tania Lim
Slovak Republic - Anna Amenová
Slovenia - Marika Savšek
South Africa - Nicole Flint
Spain - Adriana Reverón
Sri Lanka - Ishanka Madurasinghe
Sweden - Michaela Savic
Switzerland - Linda Fäh
Tanzania - Hellen Dausen
Thailand - Fonthip Watcharatrakul
Trinidad & Tobago - LaToya Woods
Turkey - Gizem Memiç
Ukraine - Anna Poslavska
Uruguay - Stephany Ortega
USA - Rima Fakih
U.S. Virgin Islands - Janeisha John
Venezuela - Marelisa Gibson
Zambia - Alice Musukwa

Wednesday, May 12, 2010

Black gulaman cooler

1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

How to make the syrup or arnibal

1. Boil six cups of water in a saucepan.
2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.
3. While stirring, simmer until the mixture thickens.

How to make the drink
1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.
2. Cut grass jelly into small thin cubes and add into the pitcher.
3. Best served cold, without ice.

Servings: 4 to 6 people



* 1 cup rice flour
* 2 cups brown sugar
* 3 cups water
* 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
* Freshly grated coconut

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Original Leche Flan Recipe


* Custard: 12 egg yolks
* 1 can condensed milk
* 1 pint Vit D milk
* 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

* Caramel 1 cup sugar
* 1 cup water

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Cantonese Style Siomai


2 ½ lbs ground pork

1 cup shrimp, minced

2 cups water chestnuts, minced

5 tbsp sesame oil

1 tbsp ground black pepper

1 cup onion, minced

1 cup carrots, minced

1 ½ cups white mushroom, minced

1 pack won ton wrapper

¼ cup scallions, minced

2 tbsp salt

1 piece raw egg

water for steaming

Cooking procedures:

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.

2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)

3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).

4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Pinoy Style Siomai

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chilli paste found in restaurants is a combination of chillies, garlic and oil. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Wednesday, March 17, 2010


2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.

Southern Spoon Bread

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

Refrigerator Rolls

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

Puffy Meat Patties

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.

Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).

Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

Old-Fashioned Huckleberry Cake

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.

Macaroni & Cheese

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.

Kentucky Biscuits

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.

Honey BBQ Wings

1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.

Cole Slaw Fat Free

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Fat (per serving) – 10.5g
Calories (per serving) – 210

Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.

Russel's Original Fried Chicken

1 frying chicken, cut into frying pieces
russels herbs and spices-you can replace this with your own blend to sought your tastebuds
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Friday, March 12, 2010

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 − 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain
the fat. Add the remaining ingredients. Simmer, uncovered, 30−45
minutes until it thickens. Stir occasionally. Allow to cool, cover,
and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters
to the water. Cover and let sit about 10 minutes. After the franks
are done, microwave the desired amount of chili dog sauce until
steaming. Then microwave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved
hot dog roll. Add about 3 Tablespoons of your prepared sauce and
the chopped onion. Grated cheddar cheese is optional.

Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Heat vegetable oil in a large soup pot or saucepan over medium high
heat. Add the sliced onions and saute for 20 minutes until the onions
begin to soften and start to become translucent. Add the beef broth,
water, salt, garlic powder and black pepper to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
To make the croutons, separate the bottoms from tops of the hamburger
buns. Set aside the bottoms, and cut the crown of the tops to make them
the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the
rack and bake for 15 to 20 minutes or until each piece is golden brown
and crispy. Set aside.
When the soup is done, spoon about 1 cup into an oven−safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese
on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese
over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the
remaining bowls.

Thursday, March 11, 2010

Squid Fritters


Squid cut into ring
Dash of salt
Dash of pepper
Calamansi Juice

For Coating:



1. Marinate squid into salt, pepper and calamansi juice for about 15 minutes and set aside.
2. Coat the squid into flour,Dip in egg and Dredge in breadcrumbs.
3. Deep fry until it is golden brown.

Stir Fry Squid Recipe


Squid slice into ring


1. Melt butter in the pan
2. Saute the squid until it is cook

Chicken Lollipop Recipe


Chicken Wings
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
Oil for Deep Frying

For Coating:

1/2 Cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Make the chicken wings like a lollipop
2. Marinate it with salt, calamansi juice, pepper for 15mins.
an set aside
3. Coat in flour, dip in egg, dredge in breadcrumbs and deep fry

Chicken Cordon Bleau


1/2 Chicken Breast Fillet
1 Slice Ham
1 Stripped Cheese
1/4 tsp. Salt
Dash of Pepper

For Coating:



1. Marinate chicken in salt, pepper for 5 mins.
2. Lay chicken fillet, top ham and cheese and roll
3. Coat in flour, dip in egg, dredge in breadcrumbs
an deep fry until it is golden brown.

Breaded Chicken Breast


1/2 Chicken Breast
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
2 Cups oil for Deep Frying

For Coating:

1/2 cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Marinate Chicken in salt,pepper and calamansi juice for
about 5-10 minutes.
2. Coat chicken in flour, dip in egg, dredge in breadcrumbs
and deep fry until it is golden brown

Breaded Chicken Fingers


1/2 Chicken Breast (cut into strips or size like fingers)
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
2 Cups oil for Deep Frying

For Coating:

1/2 cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Marinate Chicken in salt,pepper and calamansi juice for
about 5-10 minutes.
2. Coat chicken in flour, dip in egg, dredge in breadcrumbs
and deep fry until it is golden brown

Carrot Cake w/ Butter Frosting Recipe


1 Carrot (Grated)
1 Egg
1 Cup All Purpose Flour
1 Tbsp. Baking Powder
1/2 Cup Oil
1/8 tsp. Salt


1. (1 Bowl Method) Mix all ingredients well.
2. Pour in a well greased pan.
3. Bake for about 10-15 minutes.

For Frosting:

1/2 Cup Butter
1/4 Cup Sugar
1/8 Cup Milk


1. Cream the butter using creaming ladle
2. Dissolve sugar in milk
3. Pour the mixture gradually in butter
4. Mix well until blend and put on top of carrot cake

Sizzling Pork Sisig Recipe


1/2 kilo Pork Mascara
1/4 kilo Pork Liver
1 Onion, minced
3 Clove Garlic, minced
3 Tbsp. Margarine/ Oil / Butter
3pcs. Chili, Sliced thinly
Mayonnaise for toppings (optional)
1 Hard boil Egg (optional)


1. Cook pork mascara an liver for about 20 minutes and totally done,
cool, minced the pork mascara and liver.
2. Marinate in a marinade sauce. Set aside
3. In a sauce pan, saute' onion, garlic and chili. Add the pork mascara and liver.
Stir fry for about 5-10 minutes until light brown. Add half of the mayonnaise.
Cook again for another 5 minutes. Season to taste.
4. Serve in a hot sizzling plate. Garnish with mayonnaise or slices of

Stuffed Milk Fish Recipe


1 Big Bangus (Milk Fish)
3 Cloves Garlic, minced
1 Onion, chopped
2 Tomatoes, diced
1 Egg
1/4 Cup Calmansi Juice
1 Small Carrot, grated
1/4 Cup Flour
1/4 Cup Soy Sauce
4 Tbsp. Cooking Oil
2 Ham, chopped
1/8 Cup Raisins
1 Can Cooked Peas
Oil for Deep Frying


1. Scale and remove the intestine of the milk fish
2. Using a meat tenderizer, slowly pound the milk fish on the entire body, but
not breaking the skin. Remove the spine by snapping off the bone starting
from the head to tail. Marinate the head and skin with calamansi juice, salt
and pepper
3. Boil 1/2 cup of water, the put the bangujus meat with some salt for 5 minutes.
Drain and discard bones. Set aside
4. Saute' garlic and onions until slightly brown. Then add tomatoes and carrots
until tender. Add ham, peas, raisins and milk fish meat to the mixture. Cook for
additional 5 minutes. Add salt and pepper to taste
5. Add the beaten egg to the mixture and mix well
6. Stuffed the mixture inside the milk fish skin and head
7. Coat with flour and fry until golden brown
8. Slice slightly diagonal, 1 1/2 inch thick and serve
9. Garnish with tomato slices

Beef Stew Recipe


500 Grams Beef Sirloin
1 Onion, sliced
2 Clove Garlic, minced
3 Tbsp. oil
1 Can Tomato sauce
1/4 tsp. Salt
Dash of Pepper
1 Beef Broth
1 Bell Pepper, stripped
1 Carrot, stripped
1/4 Cup Grated Cheese


1. In a heated pan, saute onion and garlic. Ad beef and saute until brown
2. Gradually add carrot and bell pepper
3. Ad tomato sauce and broth. cook the beef and bring into boil until 10 minutes
Adjust the sauce by adding a little water. Season to taste
4. Add grated cheese. Mix well
5. Serve

Crispy Pata Recipe


Pork Leg, sliced
1 Onion, chopped
3 cups Water
Salt and Pepper
Oil for Deep frying


1. Combine all ingredients, then boil until the skin appears slightly
transparent. Drain
2. Deep fry

Pork Hamonado Recipe


500 grams Pork loin,fillet,pounded


1/2 Cup Pineapple Juice
1 tsp Salt
6 Tbsp Sugar
Dash of Pepper


1 Whole Pickles
1 Carrot, stripped
3 Pineapple Slice, cut into chunk


1. In a bowl, marinate pork in marinade sauce for about 10 minutes.
Set aside
2. Lay an unroll the pork. assemble the filling
3. Roll the pork. Tie with string or toothpick enough to wrap completely
around the meat.
4. Cook over a low fire in a marinade sauce turning upside down until the
sauce thickened
5. Remove the string before slicing
6. Serve and garnish with pineapple crush on the top of the sauce

Korean Beef Recipe


1/2 Kilo Beef Tenderloin, sliced into thin but wide strips
3 Tbsp Oil
150 Grams Taugue
1 Tbsp sesame seeds, toasted
2 Tbsp Spring Onion


2 Tbsp Soy Sauce
1/4 tsp Black Pepper
2 Tbsp Spring Onion
1 Pouch Italian Style Spaghetti Sauce
1 tsp Brown Sugar


1. Marinate beef for 30 minutes, drain but reserve marinade, stir fry
beef in oil until brown in color, set aside
2. In the same pan, simmer marinade for 3 minutes. Add beef, tauge and
sesame seeds. Cook over high heat until done.
3. Serve hot with garnishing

Chicken Curry Recipe

Ingredients :

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk


1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

Hot and Spicy Spareribs Recipe


1 3-pound rack pork spareribs
2 tablespoons butter
1 onion, minced
2 cloves garlic, minced
1 15-ounce can tomato sauce
2/3 cup cider vinegar
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 tablespoon mustard
1/2 teaspoon pepper


1.Melt butter in a large skillet over low heat, add onion and garlic, and saute until tender.

2.Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

3.Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat. Close grill hood. Cook for 20 minutes; turn. Cook for 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.

Chicken Adobo Recipe


4-5 lbs. chicken
1/2 cup coconut vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
3 bay leaves (optional)
Dash of salt
Dash of pepper


1. Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours.

2. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally.

3. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.

Tuna Sandwich


10 slices pan bread
1 can tuna (flakes in oil flavor)
3 Tbsp. salad dressing
1 Tbsp ketchup
1 slice tomato & lettuce (optional)


1. Grilled or toast the bread

2. Drain the tuna and separate the tuna meat from the liquid.

3. Mixed well the salad dressing, ketchup and the tuna meat in a bowl

4. Lay the bread and put your mixture and then closing.

Chocolate Mousse


1/2 bar chocolate / 1 Tbsp. Chocolate powder
1 Tbsp Butter
1 Tbsp Sugar
1 tsp clear gelatin, dissolved in
1/4 cup hot water
1 egg, separated
1/4 cup All Purpose Cream


1. In a mixing bowl, beat egg white until soft peak. Gradually add sugar
and beat until stiff peak. Set aside

2. In a pan, melt butter and chocolate. Set aside. Allow to cool. Add
egg yolk

3. In a heated pan, dissolve gelatine in hot water until thick

4. Combine gradually procedure 3,2 and 1. Fold the mixture in all purpose cream

5. Pour in a shervet glass. Chilled overnight and served, top with grated chocolate or strawberry

Banana Cream Pie


5 Bananas, lakatan (sliced)


1 1/2 cup crushed graham crackers
1/2 cup melted butter
2 Tbsp sugar


1/4 cup sugar
2 Tbsp flour
egg yolk (slightly beaten)
1 Tbsp butter
1 tsp vanilla
1 1/2 cup milk


1/2 cup all purpose cream
2 Tbsp confectioner sugar

Procedure for crust:

1. Combine all ingredients and arrange in a pie plate using a fork, then chill

Procedure for filling:

1. combine all ingredients then double boil until thickens

2. When crust is ready, put first the bananas then the filling, then the toppings.
Chill and serve

Chicken Macaroni Salad


500 grams Macaroni, cooked accoring to package directions


1 1/2 cup salad mate
1/2 cup condensed milk
1/4 cup carrot cut into small cubes, blanced
1/2 cup pineapple crushed
1/2-1 cup cooked chicken flakes
Grated cheese (optional)


1. Combine the dressings

2. Gradually mix the macaroni to the dressings. Mix thoroughly

3. Chill for 30 minutes to 1 day before serving

4. Granish with gratyed cheese

Chocolate Sponge Cake w/ Chocolate Frosting


6 eggs, separated
2 1/2 cup cake flour, sifted
1 1/2 cup white sugar
2 Tbsp baking powder
4 Tbsp butter, creamed
1/2 cup chocolate powder

Chocolate Frosting

1/4 cup chocolate powder
1/2 cup sugar
1/2 cup milk
1/4 cup flour
2 egg yolks / 1 egg
1/8 cup butter


1. Pre-heat th oven over 150-180 F

2. In a bowl, beat egg white with hand mixer until soft peak. Graduallt add sugar and until stiff peak. Set aside

3. combine egg yolk, flour, butter , baking powder and chocolate. Mix thoroughly. Pour in a well grease pan

4. Bake for about 25-30 minutes


1. combine all ingredients in a bowl and double boil

Embutido Recipe


1 Kilogram ground pork
1 can green peas
8 cloves garlic (minced)
2 onion (minced)
1 cup breadcrumbs
2 eggs
1 carrot grated
2 bell pepper (minced)
1 tsp. salt
1/2 tsp pepper
2 pack seasoning
6 Tbsp brown sugar
250 grams sausage / hot dog sliced
1 salted egg, sliced (hard boiled)


1. In a sauce pan, combine onion garlic, carrots, bell pepper

2. Grind the mixture

3 . Gradually add the sugar,salt, pepper and seasonings. Add breadcrumbs, sausage, salted eggs, raisins and egg. Mix well.

4. Wrap the mixture in an aluminum foil

5. In a pan, bake the mixture for about 30-45 minutes or steam in a steamer for about 30 minutes

6. Slice before serving. Garnish with tomato rose

Savory goat cheese and Tomato Bread Pudding

Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 servings

2 tablespoons unsalted butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total)
5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese
8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated Parmesan or aged Asiago cheese

Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.

Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.

In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.

To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

Menudo with Chickpeas (Garbanzos)

Serves: 8 – 10


1 kilo chuck steak, diced
Water for boiling
Cooking oil
4 cloves garlic, crushed and minced
1 large onion, sliced
4 large tomatoes, chopped
200 grams Dongyulai (or any smoked variety) sausage, diced
3 pieces ham steak, diced
Salt and pepper to taste
2 cups chickpeas, cooked and peeled
2 green peppers, sliced
1 bay leaf


In a large pot, parboil chuck steak in enough water to cover until tender.

Set aside, including the broth.

Heat cooking oil and sauté garlic, onion and tomatoes.

Add sausage and ham; cook for 3 to 4 minutes

Season with salt and pepper.

Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

Add chickpeas, peppers and bay leaf.

Continue cooking until sauce is thick.

Adjust flavors to suit your taste.

Burong Mustasa


1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt


Wash mustasa leaves very well in running water.

Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

Boil rice water with the remaining salt and allow to cool to body temperature.

Pour this rice water over the mustasa leaves until totally immersed.

Cover the jar and store at room temperature. This is ready for use in about 2 days.

Pork Adobo


Pork in large quantity

Note: Do not add vinegar and onion for long storage.


1. Cut the pork into big cubes
2. Cook in big carajay with enough water, salt, garlic and peppercorns.
3. Continue to cook over low heat until meat is tender
4. When cooked, store in tibor with its own fat (mantika)

Pancit Canton


1/2 cup shrimps, raw and peeled
1/2 cup chinese sausage, sliced
1/2 cup boiled pork, diced
1/2 cup boiled chicken, flaked
1/2 small cabbage
2 pcs carrots, julienned
1/2 cup green pea or beans
1 kg noodles or miki
1 big onion
5 cloves garlic
2 tablespoon soy sauce
1 tablespoon fish sauce
1 cup shrimp juice
1 lemon
Salt & pepper to taste
Cup oil
Sesame oil to taste
Chopped green onions or shallot for garnish


Sauté garlic and onion.

Add the raw shrimps, and the rest of the meats.

Set aside a cup for topping.

Add the shrimp juice from the pounded shrimp shells.

Let simmer.

Add soy sauce and fish sauce.

Add the vegetables and the blanched noodles.

Cook for another five minutes.

Season with sesame oil, salt and pepper to taste.

Garnish with sautéed meats and chopped green onions or shallot.

Serve hot.

Mushroom with crab meat stuffing


large mushrooms
small onion
1 large can crab meat
1/8 pint brandy
butter or margarine


1. Break off the stems of the mushroom

2. Sauté the finely chopped onion in the butter or margarine

3. Add crab meat

4. Make a well in the middle of the frying pan and add the brandy

5. Blend it into the crab meat mixture

6. Stuff mixture into the mushroom caps and set them in an open pan

7. Pour 1/4 inch water in the pan and bake in a moderate oven for 10 minutes

Tuna Balls


medium size can tuna
8oz mashed potato
browned breadcrumbs
salt and pepper


1. Mix tuna, potato and seasoning with one egg into a paste

2. Form into balls and roll in the second egg and browned breadcrumbs

3. Fry in oil for 10 minutes

4. Serve with sweet and sour sauce

Arroz a la Paella

Serves 6 – 8


2 cups washed rice
3 crabs, cooked and flaked
1/2 large prawns, cooked and shelled
1/2 kg chicken-thigh cutlets or chicken chops
10 clams, well scrubbed and washed
2 beef stock cubes mixed with 4 cups of water
2 medium onions, sliced
3 cloves garlic, crushed and minced
4 large ripe tomatoes, sliced
1 hard-boiled egg, sliced
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 teaspoon paprika or saffron
1/4 cup cooking oil
salt and pepper to taste


1. Sauté` garlic, onion and tomatoes.

2. Add chicken; season with salt and pepper; cook until tender.

3. Add 1 cup of stock; bring to a boil and add clams.

4. Cook for 3 minutes; remove clams and set aside for garnishing.

5. Add washed rice; stir and add remaining beef stock.

6. Boil until all the liquid has been absorbed by the rice; if necessary add more liquid to cook the rice thoroughly.

7. Cover mixture and turn heat to low.

8. Stir mixture 2 or 3 times to keep it from scorching.

9. Add crab meat and paprika or saffron when rice is thoroughly cooked and stir until well mixed.

10. Transfer to a serving dish and garnish with strips of red and green capsicum, sliced hard-boiled eggs, clams and cooked prawns.

Chicken Soup (Sopa de Pollo)

Serves: 8


6 cups chicken stock
1/2 cup chicken liver, julienne
1/2 cup chicken heart, julienne
1/2 cup chicken giblets, julienne
1 can (250g) peas, drained
1 hard boiled egg, chopped
3/4 cup croutons
2 cloves garlic, crushed and minced
1/4 cup diced ham
1 onion, sliced
2 tablespoons cooking oil
- salt and pepper to taste


1. Saute` garlic and onion in a saucepan.

2. Add chicken giblets and heart; cook for 5 minutes

3. Add chicken liver and ham; cook for 2 minutes

4. Add chicken stock and drained peas; boil

5. Season with salt and pepper; reduce heat to simmer

6. Add chopped eggs

7. Serve with croutons sprinkled on top of each bowl of soup



3 egg yolks
1-1/2 teaspoons salt
2 teaspoons mustard
1/4 teaspoon ground white pepper
1/4 cup lemon juice or cider vinegar
2 to 2-1/2 cups of salad oil


1. Cool lemon juice or vinegar in the refrigerator for 1 hour

2. Place egg yolks, salt, sugar, mustard and pepper in a mixing bowl

3. Beat or whisk the above ingredients at low speed initially (an electric mixer is better)

4. Start adding the oil at a very fine stream while increasing the speed of the mixer until creamy

5. Add lemon juice or vinegar gradually while continuously beating until thick

6. Fill in cool clean glass bottles with plastic lids. Remove air pockets by inserting a clean table knife

7. Use as required.

The mayonnaise will keep for weeks in the refrigerator.

Barbecue – Korean Ribs


4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed


Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.


Hototay is one of the favourites among emanila members. A very easy to prepare dish.

Serves: 5-7


1/4 cup, oil
1 pc, onion
125 gms, pork kasim cut into strips
3/4 cup (75 gms), peeled shrimps
3/4 cup (75 gms), fishballs halved
10 cups, broth (choice of beef, chicken and pork stock
5 pcs, dried Chinese mushrooms soaked and sliced
1 pc, carrot sliced into strips
1/4 cup (30 gms), chicharo
3/4 cups (75 gms), sliced pork liver
2 teaspoons, salt
1-1/2 tbsps, oyster sauce
1 teaspoon, pepper
1/2 head, Chinese pechay
3 stalks, green onions cut 1″ (2.5cm) long
3 eggs


1. Sauté onions, pork, shrimps and fishballs.

2. Pour in broth and let boil.

3. Add mushrooms, carrots, chicharo and pork liver. Cook for 3 minutes then season with salt, oyster sauce and pepper.

4. Remove from heat then add pechay and spring onions.

5. Right before dishing out break eggs directly into soup and stir a little.

Biko Especial (Special Sticky Rice Cake)

Serves: 20


2 cups sticky rice
2 cups water
1 cup white sugar (optional)
125 g butter
2 cans (400 ml) coconut milk
1 jar (375 g) preserved shredded macapuno (coconut sport), chopped
1/2 jar (140 g) preserved langka (jackfruit), chopped


1. Boil sticky rice in 2 cups water and 400 ml coconut milk

2. Mix butter, 1/2 jar macapuno, 1/2 jar langka, and sugar with freshly boiled sticky rice

3. Spread sticky rice mixture into baking dish; level top with a spoon and set aside

4. Preheat oven at 150 degrees C

5. Boil the other 400 ml of coconut milk for 20 minutes or until reduced to half the amount

6. Mix the remaining macapuno with reduced coconut milk for topping and spread over the rice mixture

7. Bake for 1 hour or until the topping is well browned

8. Let cool and serve in slices