Recipe Compilation by

Eva Jorgensen-Briggs
Table of Contents
Breads
Pancakes Page 1
Crepes Page 1
Tortillas Page 1

1
 Chapati Page 2
Fry Bread Page 2
Cornbread Page 2
Ovenless Corn Bread Page 3
Banana Bread Page 3

Chicken, Fish, and Eggs

Indonesian Chicken and Fried Rice Page 4
Brazilian Chicken Page 4
Creole Chicken Page 5
Chicken Adobo Page 5
Chicken and Snow Peas Page 6
Chicken with Garlic and Ginger Page 6
Chicken Randang Page 7
Braised Chicken in Red Sauce Page 7
Chicken Curry and Onions Page 8
Belizean Chicken Stew Page 8
Chicken with Peanut Sauce Page 9
Chicken Mole Page 9
Arroz Caldo Page 10
Fried Chicken and Gravy Page 10
Chicken Curry and Onions Page 11
Chicken or Fish with Garlic and Lime Juice Page 11
Chicken with Honey Page 12
Manok Sasale Page 12
Chicken and Dumplings Page 12
Thai Chicken Page 13
Turkey Chili Page 13
Warm Chicken and Couscous (or rice) Page 13
Tuna Nicoise Page 14
Tilapia Page 14
Tuna Sisig Page 14
Spanish Potato Tortilla Page 15
Spaghetti with Mussels Page 15
Coconut Curry Mussels Page 16
Roasted Breaded Mussels Page 16

Meat
Hamburgers Page 16

2
 Parmesan Pork Chops Page 16
Tacos Page 17
Sweet and Sour Pork Page 17
Pork Burgers Page 17
Stir Fried Beef and Vegetables Page 18
Bicol Express Page 18
Stir Fry with Marinade Page 19
Afritada Page 19

Pasta
Linguine with Tofu Page 20
Rigatoni with Vegetables Page 20
Gnocchi Page 21
Gnocchi Sauces Page 21
Tomato Sauce Page 22
Pansit Page 22

Vegetables
Kimchee Page 13
Tomato Salad Page 13
Avocado Egg Salad Page 13
Cabbage and Tomato Sauce Page 24
Creamy Potatoes and Cabbage Page 24
Grill Potatoes Page 24
Potatoes with Creamy Tomato Sauce Page 25
Garlic Skillet Potatoes Page 25
Curried Mashed Potatoes Page 25
Garlic Mashed Kamote with Curry Page 26
Navrattan Korma Page 26
Stir Fried Okra Curry Page 27
Okra and Tomatoes Page 27
Sweet Squash Page 27
Okra Marsala Page 28
Sinigang Page 28
Okra with Spices and Coconut Milk Page 29
Vegetable Sauté Page 29
Thai Stir Fried Vegetables Page 30
Colorful Green Beans Page 30
Greek Green Beans Page 30

3
 Green Beans Toran Page 31
Fried Green Tomatoes Page 31
Corn Mango Salad Page 31
Sour Mango Salad Page 32
Mango Salad Page 32
Carrot and Apple Salad Page 32
Carrot Ambrosia Salad Page 33
Coleslaw Page 33
Potato Salad Page 33
Potato Soup Page 34
Squash Soup Page 34
Cream of Tomato Soup Page 34

Lentils, Beans, and Rice

Chili Page 35
Dhal Page 35
Refried Beans Page 36
Hummus Page 36
Hummus 2 Page 36
Cuban Style Black Beans Page 37
Fried Rice Page 37
Pot of Beans Page 37
Rice and Pigeon Peas Page 38
Spiced Mung Beans Page 38
Chick Peas in Coconut Milk Page 39
Rajima Masala Page 39
Bean Potato Burger Page 40
Painted Rooster Page 40
Fried Tofu and Black Beans Page 40
Curried Rice Page 41
BBQ Baked Beans Page 41
Mongo Beans Page 41
Sauces and Dressings
Guacamole Page 42
Salsa Page 42
Greek Salad Dressing Page 42
Sesame Dressing Page 43
Honey Mustard Dressing Page 43
Red Tomato Chutney Page 43

4
 Mango Chutney Page 44
Cajun Seasoning Page 44
Teriyaki Sauce Page 45
BBQ Sauce Page 45
Fruit Salad Sauce Page 45
Desserts
Bananas and Coconut Sauce Page 46
Coconut Pudding Page 46
Rice Pudding Page 46
Fudge Sauce for Ice Cream Page 47
Steamed Cassava Cake Page 47
Steamed Pudding Page 47
Bibinka Page 48
Maja Blanca Page 48
Leche Flan Page 48
Chocolate Fudge Page 48
Chocolate Fudge 2 Page 49
Peanut Butter Fudge Page 49
Peanut Butter Fudge 2 Page 49
Graham Cracker Bars Page 50
No Bake Cookies Page 50
No Bake Cookies 2 Page 50
Molasses Cookies Page 51
Oatmeal Raisin Cookies Page 51
Chocolate Chip Cookies Page 51
S’mores Fudge Page 52
Peanut Brittle Page 52
Chocolate Cake Page 52
Chocolate Frosting Page 53
Chocolate Pudding Page 53
Vietnamese Coffee Page 53
Coconut Mango Pops Page 53
Ginataan Page 54

Pancakes
1 c flour
2 TBSP sugar

5
 2 eggs
1 c. milk
4 tsp baking powder
1 tsp salt

Combine in large bowl, all ingredients. Pour batter onto lightly greased griddle. Flip when
bubbles start to form.

Crepes
2 c flour
2 c milk
2 eggs
½ c water
Pinch of salt
1 TBSP oil

Combine in large bowl all ingredients to make very thin batter. Whip with whisk until
smooth, adding additional water to lighten if necessary. Pour small amount of batter into hot,
lightly oiled fry pan (preferably nonstick). Rotate pan until batter is evenly distributed,
forming 1 large, thin pancake. Fry until slightly brown; turn and fry briefly on other side.
Make stack. Serve with fruit or sprinkled with powdered sugar

Tortillas
3 c flour
2 tsp baking powder
½ tsp salt
4 TBSP margarine
About 1 ¼ c warm water

Combine in large bowl, flour, baking powder and salt. Cut in butter, add warm water little by
little until soft and not stick. Form into ball and knead thoroughly on light floured board until
smooth and flecked with air bubbles. Make 10 small dough balls, let rest 10 minutes. Roll
each ball as thin as possible on lightly floured board. Drop onto very hot ungreased griddle.
Bake until freckled on 1 side, about 20 seconds. Lift edge, turn, and bake on second side.
Wrap in clean tea towel to keep warm.

6
Chapati
2c. whole wheat flour
1 tsp margarine, melted
Pinch of salt
½ c (or more) lukewarm water

Combine in large bowl, flour, margarine, and salt. Gradually add water. Knead dough until
soft. Cover with damp cloth and let rest 1 hour. Divide dough into 10 pieces. On floured
surface, roll each piece into 4-inch circle, ¼ inch thick.
Heat heavy ungreased fry pan. Cook each chapatti until it starts to bubble on bottom, turn, fry
other side, and remove. Stack in tea towel to keep warm.
Options:
Substitute white flour for half the whole wheat flour

Fry bread
Combine in large mixing bowl:
3 c flour
1 ¼ tsp baking powder
1 tsp salt
2 TBSP dry milk powder (optional)
Gradually stir in:
1 1/3 c warm water (or slightly less)

Mix until dough forms ball and comes clean from edge of bowl. Knead on lightly floured
surface until well mixed and elastic. Divide dough into 8 pieces and roll into balls. Using
palms of hands, pat into circles about ½ inch thick. Heat ¾ inch oil in fry pan. Carefully dip
rounded, flat piece of dough into hot oil. Bread will start to rise to top of hot oil. When
underside of bread is brown, turn over and brown other side. Drain well on paper, then place
in backing pan in 220 degree oven and cover with damp towel to keep warm and chewy.
Repeat with remaining dough.

Cornbread
Preheat oven to 350. Mix together to cake-batter consistency:
1c flour
1c cornmeal
1 tsp soda
1 tsp baking powder
¼ tsp salt
1 ½ c milk
Pour into greased 8X8 inch pan or greased muffin tins. Bake 30-35 minutes.

7
Ovenless Corn Bread
1 cup cornmeal
¼ cup flour
1 TBSP baking powder
1 tsp salt
1 egg
½ cup water
½ cup evaporated milk
1-2 TBSP honey or sugar
2 TBSP oil

Combine in large bowl, all ingredients. Pour into greased cans or metal cups no more than
1/3 full and cover with cellophane attached with rubber bands. Steam in boiling water until
firm and cooked through (30 minutes or more depending on size)
Options:
Pour batter into a pre-heated frying pan greased with 3 tablespoons of oil. Cover and cook
over a low fire. Flip over when brown on bottom and slightly firm on top. Cook other side till
done. To prevent sticking, fry a little bit of salt in your pan, wipe it clean, and then start your
cornbread.

Banana bread
1 c margarine
½ c sugar
1 tsp vanilla
1 egg, well beater
Sift together:
2 c flour
1 TBSP baking powder
½ tsp ground nutmeg
Pinch of salt

Cream together margarine, sugar, vanilla, and egg. In separate bowl, sift together flour,
baking powder, nutmeg, and salt. Add dry mixture to creamed mixture alternately with:
3 ripe medium bananas, mashed (about 1 cup)
Add ¼ c nuts, chopped
¼ c raisins
Turn into greased 9 inch loaf pan. Bake 55 minutes in preheated 350 oven until golden
brown.

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Indonesian Chicken and Fried Rice
1 medium onion chopped
3 cloves garlic peeled
2 tsp curry
½ tsp salt
½ tsp crushed red pepper
2 tsp canola oil
2 eggs
2 tsp water
3 whole chicken breasts, skinned and cut
¼ cup celery chopped
2 TBSP soy
3 cups cooked rice

Blend onion garlic curry, salt and pepper. Heat wok, add oil
Beat eggs with water, pour into wok and cook over medium heat until eggs are set. Remove
from walk and fold over like an omelet. Cut into ¼ strips. Reheat wok and add remaining oil,
add onion mixture and stir fry 2-43 minutes. Add chicken and celery and fry 3-4 minutes.
Add chicken and celery and fry 3-4 minutes. Add soy and rice and stir fry until hot. Garnish
with egg.

Brazilian Chicken
2 ½ lb chicken cut in serving pieces
Sprinkle over or rub into chicken pieces:
1 onion, chopped
2 cloves garlic, crushed
Salt and pepper to taste
Refrigerate sever hours or overnight to flavor chicken. Brown chicken in large fry pan in a
little oil. Set aside. sauté in oil:
1-2 tomatoes, chopped
2 T green pepper, chopped
Add:
Browned chicken pieces
3 potatoes cut in large pieces
2-3 carrots cut in large pieces
Season with:
1-2 T ground cumin
1 T cilantro, chopped
2 tsp paprika

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 ¼ cup green onion, chopped
Salt and pepper to taste
Add:
Water, enough to cook, but not to cover
Bring to a boil. Cook on low until chicken and vegetables are tender. Serve with rice

Creole Chicken
Mix 3 ½ lb chicken pieces
2 cloves garlic, crushed
1 ½ tsp dried oregano
1 tsp salt
2 tsp lemon juice or vinegar
½ tsp pepper
2 tsp Worcestershire sauce
1 bay leaf
1 green pepper cut in strips
1-2 medium onions, sliced
2 T fresh parsley, chopped (optional)
1 T cilantro, chopped (optional)
2 whole allspice (optional)
Marinate 2 hour or longer
In saucepan, heat 2 T oil
Add:
1 tsp brown sugar
Remove chicken pieces from spice mixture and brown in oil.
Add:
Spice mixture
¼ cup tomato paste
1 cup water
Cover and cook until soft, adding water if necessary. Serve with rice and spoon sauce over
rice. Garnish with capers and or olives (optional)

Chicken Adobo
Bring to boil:
3 lb chicken, cut in serving pieces
½ cup soy sauce
2/3 cup vinegar
1-2 cloves garlic, crushed
2 bay leaves
1 tsp peppercorns or coarsely ground black pepper
Simmer about 50 minutes until chicken is tender and sauce is reduced by about half.
Add:
Salt to taste

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 Serve with rice

Chicken and Snow Peas

Cut in 1-inch pieces
½ lb chicken
Sprinkle with
1 tsp ginger root, grated
Toss chicken and ginger root in mixture of:
2 T cornstarch
¼ cup water
Set aside.
Mix together:
3 T broth or water
1 T soy sauce
1 T sugar
½ tsp salt
1 tsp sesame
Oil
Pepper to taste
1 tsp ginger root, grated
In heated wok or fry pan place:
3 T oil
Chicken pieces
Fry chicken, keeping pieces separate
Add and fry briefly:
2 or more shiitake mushrooms, sliced thin
½ carrots cut into small pieces
Add:
½ lb snow peas
Heat through. Add broth mixture and turn several times until broth is heated through. Serve
immediately with rice.

Chicken with Garlic and Ginger

Cut in serving pieces:
Remove chicken skin
Prepare:
2 inch piece ginger root, grated or crushed

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 6 cloves garlic, finely minced or crushed
Rub ginger and garlic into chicken. Sprinkle with a little salt. Place small amount of oil in
large fry pan, and gently cook chicken on low heat until done, about 40 minutes. Serve with
rice.

Chicken Randang
Fry in 3 T oil
6 shallots or 1 large onion, chopped
2 hot red chili peppers cut lengthwise
3 tsp ginger root, grated
6 cloves garlic, crushed
When golden brown, add:
2 lb chicken breasts, skin removed, cut in medium pieces
3 stalks fresh lemon grass, ends crushed, or 2 tsp dried lemon grass
2 cup water
1 ½ cup coconut milk
Bring to boil. When chicken is almost cooked, add:
1 tsp sugar
1 ½ cup coconut milk
Return to a boil. Lower heat and allow chicken to simmer until very tender, about 1 ½ hours.
When done, chicken will begin to flake apart easily when stirred and much of liquid will be
evaporated.
Add:
Salt to taste
Serve with rice and cucumbers

Braised Chicken in Red Sauce

Cut in serving pieces:
3 lb chicken
Rub with salt and pepper. Sauté in fry pan in a little oil.
Remove chicken from pan.
Sauté:
2 T onion, chopped
Add:
1 T ketchup
1 T soy sauce
1 T Worcestershire sauce

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 1-2 T Tabasco sauce
1 T sugar
1 cup water
Mix well. Add chicken and braise, covered, over low heat about 1 hour or until tender. Add
water if needed.

Chicken Curry and Onions

Puree in blender:
3 medium onions, chopped
2-3 cloves garlic
1 T ginger root, grated
1-2 fresh green chili peppers, seeded
Mix in:
1 T ground coriander
1 T ground cumin
2 tsp turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
¼ tsp ground cloves
Combine in large saucepan:
3-4 T ghee or oil
3 onions thinly sliced
Fry onions, stirring frequently, until golden brown. Remove onions and set aside. Add pureed
mixture to oil remaining in pan. Stir and fry until color darkens.
Add:
3 chopped tomatoes, fresh or canned
Stir and cook until liquid from tomatoes is almost evaporated.
Add:
3 lb chicken, cut in pieces
Stir well.
Add:
1 cup water
1 T salt
Cover and cook 45 minutes or until chicken is tender.

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Belizean Chicken Stew
In large soup pot, brown in 3T oil
2-3 lb chicken, cut into pieces
Add:
2 qt water
1-2 cloves garlic, minced
Salt and pepper to taste
3 whole cloves
2 tsp oregano
¼ c vinegar
2-3 whole hot chili peppers
Bring to a boil. Reduce heat and simmer until chicken is tender, about 20-30 minutes.
Meanwhile, cut into rings:
1 lb onions
Soak in warm water 30 minutes. Drain and add to other ingredients. Cook 2 minutes. Serve
with tortillas

Chicken with Peanut Sauce

Heat in large saucepan:
2 T oil
Fry until cooked through:
3 lb chicken, cut up
Add additional oil if needed to keep chicken from sticking. Set aside.
Fry in remaining oil:
1 large onion, sliced
1-2 cloves garlic
Add:
1 cup tomatoes,
¼ cup tomato paste
½ cup peanuts, ground, or peanut butter
Add gradually and stir to make smooth sauce:
1 cup water
Add:
1 bay leaf
2 T celery chopped
1 tsp salt
Cook a few minutes, stirring constantly. Return chicken to sauce. Stir to coat pieces well.
Over and cook over medium heat about 15 minutes. If too thick, add a little water.

Chicken Mole
Boneless skinless chicken cut into pieces
1 TBSP peanut butter

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 1 TBSP chocolate syrup (you can try cocoa and sugar as a substitute)
1 ½ TBSP chili powder
½ cup tomato sauce
¼ tsp ground cloves
¼ tsp cinnamon
¼ tsp paprika
½ tsp salt

In pot cover with water and bring to boil. Reduce and simmer 15 minutes. Remove broth and
add back 1 cup. Mix in all ingredients. Bring to a boil and reduce to medium cook 30
minutes.
Serve in tortillas.

Arroz Caldo
Boil until tender:
5 c water
1 chicken breast or leg quarter, skinned
Meanwhile brown in 1 TBSP oil
3 cloves garlic, minced
Set aside.
Debone chicken. Return meat to broth and add:
½ c uncooked rice
1 TBSP ginger root, crushed
Cook 20 minutes. Add:
Sautéed garlic cloves
2 green onions, chopped
½ tsp salt
¼ tsp pepper
Saffron to taste

If preparing ahead of time, do not add rice until 30 minutes before serving, since rice will
absorb broth.

Fried Chicken and Gravy

½ c. milk
1 egg beaten
1 c. flour
2 tsp garlic salt
1 tsp paprika
1 tsp pepper

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 Chicken
Oil
1 c. chicken broth
1 c. milk

In a bowl, beat ½ c. milk and egg. Mix flour, garlic, paprika, and pepper in bag. Put chicken
in bag and shake. Dip chicken in egg mix then again in flour. In a skillet heat oil and brown
all sides of chicken, reduce heat to me low and cook 30 minutes. Remove from pan and drain
on paper towels. Save 2 TBSP of fry oil. Stir in reserve flour mix, stirring constantly, whisk
in chicken stock. Stir in 1c.milk, bring to boil. Reduce to low and simmer 5 minutes.

Chicken Curry and Onions

Puree in blender:
3 medium onions, chopped
2-3 cloves garlic
1 T ginger root, grated
1-2 fresh green chili peppers, seeded
Mix in:
1 T ground coriander
1 T ground cumin
2 tsp turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
¼ tsp ground cloves
Combine in large saucepan:
3-4 T ghee or oil
3 onions thinly sliced
Fry onions, stirring frequently, until golden brown. Remove onions and set aside. Add pureed
mixture to oil remaining in pan. Stir and fry until color darkens.
Add:
3 chopped tomatoes, fresh or canned
Stir and cook until liquid from tomatoes is almost evaporated.
Add:
3 lb chicken, cut in pieces
Stir well.
Add:
1 cup water
1 T salt

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 Cover and cook 45 minutes or until chicken is tender.

Chicken or Fish with Garlic and Lime Juice

Place in fry pan:
4 pieces chicken skinned or fish fillets
Rub with:
7 cloves garlic, crushed
Squeeze over chicken or fish:
Juice of 3 limes
Add:
½ tsp ground red pepper
½ tsp salt
Add:
½ cup water
Cook until dry. Add a little more water and cook until tender.

Chicken with Honey

1/2 kilo chicken
½ cup honey
2 slices ginger
1 T salt
½ cup soy sauce
½ stalk leek

Boil chicken, ginger and leek in a little water for 30 minutes. Drain. Remove bones and soak
chicken meat in honey and soy.

Manok Sasale
Chicken cut into pieces
Potatoes
Carrots
Baguio beans – bituelas
White beans
Lemon grass
Onions, garlic – sautéed
Boil white beans, save water, and set aside
Fry chicken, set aside
Combine white beans, water, and sauté. Bring to boil
Add potato, chicken, bituelas, and carrots and lemon grass
Salt to taste

17
 Bring to boil. Cook until tender.

Chicken and dumplings

stewing chicken
1 1/2 to 2 tsp salt
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk

Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is
tender. Debone chicken and set aside; reserve the broth. Sift together the flour, baking
powder, and salt; cut in shortening.
Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-
inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly
and simmer gently for about 40 minutes. Add meat and serve.

Thai Chicken
2 tsp oil
4 skinless chicken breasts
Salt
Lime minced onion
1 TBSP minced garlic and ginger
¼ tsp crushed red pepper
1/3 cup coconut milk
1 TBSP fish sauce

Cook chicken and salt. Remove. Peel and juice lime. Heat oil and add onion and ginger.
Cook then add garlic and pepper. Add milk patis, juice, 1/3 cup water. Heat to boiling and
pour over chicken.

Warm Chicken and Couscous (or rice)

1 ½ cup water
¾ tsp salt
1 cup cooked couscous/(rice)
2 finely chopped carrots – cooking optional
2 scallions sliced
1/3 cup dried cranberries (optional)
¼ cup olive oil
2 TBSP sherry vinegar
¼ tsp pepper

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 Roasted/cooked chicken

Turkey Chili
1 TBSP olive oil
1 lb lean ground turkey (or chicken)
1 TBSP minced garlic
2 ½ tsp ground cumin
½ tsp each salt and pepper
1 can (14 1/2 oz) can chicken broth
1 can (19 oz) black beans, rinsed
2 cups corn kernels
½ cup uncooked white rice
½ cup green salsa (or substitute chopped sili)
1 cup sweet onion
½ cup chopped cilantro

Heat oil in a deep, large nonstick skillet over high heat. Add turkey and garlic and cook,
stirring to break up meat, 3-4 minutes until browned. Add cumin, salt and pepper; cook,
stirring, 30 seconds. Stir in broth, beans, corn, rice, and salsa. Bring to a boil, reduce heat,
cover and simmer, stirring occasionally, 20-25 minutes until rice is tender. Remove from
heat. Stir in onion and cilantro

Tuna Nicoise Sandwiches

½ white onion. thinly sliced
½ red onion, thinly sliced
¼ cup olive oil
2 TBSP red wine vinegar
Salt and pepper
14 oz canned tuna in oil
1 TBSP lemon juice
Hard boiled eggs
Bread

Put onions, ¼ cup oil, vinegar, and ¼ tsp salt in bowl. Season with pepper. Toss to combine.
Let stand 10 minutes. Add tuna and its oil to onion mixture. Add lemon juice and ¼ tsp salt;
season with pepper. Gently toss to combine. Put on bread and top with greens and egg.

Tilapia
Tilapia

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 1 c. oil
1 onion
1 pepper
Juice of lemon
1 TBSP vinegar
2 tsp cayenne
1 tsp salt

Combine ingredients. Cover fish with marinade. Pour sauce in pan and boil. Grill fish on med
high 4-5 minutes per side until it flakes. Serve by pouring sauce over fillets.
Options:
Marinate with lime, oil, basil, pepper, salt, and zest. Grill fish, and then pour marinade over
top

Tuna Sisig
2 TBSP olive oil
1 TBSP garlic
¼ tsp paprika
¼ cup sliced mushroom
Salt and parsley
¼ tsp chili
Canned tuna

Spanish Potato Tortilla

Fry until tender in enough hot oil
4 medium potatoes, peeled, thinly sliced or cut as if for French fries
Drain.
Meanwhile, in separate fry pan, sauté slowly until golden and tender:
1 large onion, chopped
In large bowl, beat:
8 eggs
Add and mix well:
Fried potatoes
Sautéed onions
Salt and pepper to taste
In medium nonstick fry pan, heat 1T oil. Pour in half egg-potato mixture and cook slowly
until sides and bottom are light golden color, and filling is not too liquid. To turn, place
similar sized plate over top and quickly turn tortilla over onto it. Add a few drops of oil to fry
pan and slide tortilla back into it letting liquid fall first. When both sides are browned and
egg is set, turn onto another plate as before. Cover to keep warm while frying remaining
mixture. Serve with bread or toast.

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Mussels
Mussels (“tahong” in Tagalog) are freakin’ cheap, usually about 15 pesos for a kilo. That being
said, hardly anyone knows how to cook the suckers. First off, go early to the market to get the
freshest ones possible. Also, ask the person selling the mussels where they harvest from. In the
Philippines people will just have some poles out in the ocean that they harvest from every now
and then. If their poles are in an area you know is gross, move on and find someone with good
product. Secondly, you don’t want any open shells when you buy them, that means they’re bad.
If you get home and find some open ones, just throw them out. Cooking mussels is super simple.
Toss however many in your pinoy wok, add 2-3 Tbs water, cover the wok with a lid or another
pan, and steam them on medium for 3-5 minutes until they’re all opened. Some may not open,
that’s fine. That means they’re bad, throw them out. You can eat them with some hot sauce,
lemon, dipped into homemade cocktail sauce, topped with garlic herb butter, whatever. Or you
use one of these recipes.

Spaghetti with Mussels

1 ½ kilo mussels
oil
1 red onion, chopped
3 cloves garlic, sliced
1 TbSP hot chili flakes, or 1 sili, chopped
½ kilo spaghetti
salt, pepper, oregano, basil, thyme, whatever you have

Cook mussels until opened. Strain cooking liquid or just spoon out everything but the sediment
and set the liquid aside. Sauté onion, garlic and chili in oil until golden brown. Remove mussels
from shell and add to mixture. Add reserved cooking liquid and simmer 10-15 minutes. Toss the
sauce with the spaghetti.

Coconut Curry Mussels

2 Tbs ginger/calamansi/patis mixture
1 Tbs curry paste or powder
2 Tbs brown sugar
400 ml coconut milk
½ cup white wine (or veggie/chicken stock, or slightly less water)
2 Tbs garlic, chopped
3 Tbs butter
½ kilo mussels

Chop up some ginger finely and mash it together with a little calamansi juice and some patis (not
too much!). Dump that and all the other ingredients except the butter, garlic and mussels into a
pan and simmer 20 minutes or so until reduced by about half. Sauté the garlic in the butter in

21
another pan, then add the sauce and the mussels and cook covered 3-5 minutes until the mussels
have opened. Serve with rice.

Roasted Breaded Mussels

1 kilo mussels
2 Tbs sliced garlic
½ ts oregano
¼ cup bread crumbs
oil

Cook mussels as described above until opened. Strain and reserve cooking liquid. Remove the
meat, split the shells in half and add the meat back to the half shell. Sprinkle dry ingredients over
the mussels, then the oil and reserved cooking liquid. Bake for about 10 minutes at 200C until
tops are crisp. You can also mix tomato sauce with the cooking liquid and use that to top the
mussels.

Hamburgers
Salt
Pepper
Parsley
Minced onion
Worcestershire
Garlic powder

Parmesan Pork Chops

½ cup dried bread crumbs
1/3 cup grated parmesan cheese (or powder)

Mix together ingredients. Dip pork chops in beaten egg then in mixture. Fry.
Tacos
2 lbs ground meat
1 tsp salt
2 TBSP chili powder
2 TBSP paprika
1 tsp cumin
2 cloves garlic minced
Bell pepper chopped to taste
Onion chopped to taste

22
 Brown meat in skillet. Drain oil and rinse. Add spices and garlic. Add enough water to cover
meat and bring to a boil. Reduce heat and cook 1 hour. Add onions and bell pepper and
continue cooking 20 minutes.

Sweet and Sour Pork

½ Kilo pork, cut into strips
½ cup brown sugar
2 T corn starch
¼ cup vinegar
½ cup sliced onion
½ cup pineapple chunks
1 red bell pepper, cut into strips
½ cup sliced celery
Salt to taste

Brown pork in hot oil. Drain fat. Combine brown sugar, corn starch, vinegar, soy sauce, salt,
and pineapple syrup. Cook over low heat until thick, stirring constantly. Add vegetables,
pork and pineapple chunks. Simmer for 2 to 3 minutes more.

Pork Burgers
½ kilo ground pork
3 TbSP bread crumbs
¼ cup BBQ Sauce
salt and pepper

If you don’t have bread crumbs, toast up some stale bread until it’s super dry, then crumble it
up finely. Mix the meat with the bread crumbs, the sauce, salt and pepper. Form into 4
patties. Cook on the grill for 10 minutes or until you think they’re done. After the first flip,
top the burgers with more BBQ Sauce. Don’t turn sauce side down or they will burn. Place
on toasted bun and top with the coleslaw

Stir Fried Beef and Vegetables

Mix sauce together and set aside:
1 T soy sauce
1 T Worcestershire sauce
2 T ketchup
2 tsp curry powder
¼ tsp crushed red pepper
¼ cup water

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 In separate bowl, mix:
¾ lb beef tenderloin or boneless sirloin cut into thin slices
2 tsp cornstarch
2 tsp soy sauce
1 ½ tsp oil
Heat 2 T oil in fry pan
Add:
1 tsp ginger root, mined
1 clove garlic, mined
Cook a minute. Add beef mixture and stir-fry until meat is brown, about 2 minutes. Remove
meat with clotted spoon and set aside.
Add:
2 large stalks celery, cut in diagonal slices
1 large onions, cut in wedges and separated
Additional oil, if needed
Stir-fry 1-2 minutes, add:
1 green pepper, cut in 1-inch squares
Stir-fry another minute. Add a few drips of water, cover, and stem vegetables until crisp-
tender.
Add:
1-2 tomatoes cut in wedges
Return meat to wok and add sauce. Stir and heat through until bubbling hot.

Bicol Express
Pork strips
Gata
Aramang
Chili powder
Onions
Garlic

Sauté garlic and onions in a little oil. Add pork and brown. Then add aramang and second
extract of coconut milk. Add chili powder or fresh sili. Bring to a boil. Add long sili peppers.
Bring again to boil. Add 1st extract of coconut milk and bring to boil. Serve with rice.

Stir Fry with Marinade

Marinade:
2 cloves garlic, minced
1 inch ginger root, thinly sliced
1 ½ T soy sauce
¼ tsp salt

24
 ¼ tsp pepper
1 tsp sugar
1 T cooking sherry (optional)
Add:
½ lb beef tenderloin or sirloin, pork, or chicken, cut in thin strips
Marinate at least 1 hour, up to 24 hours. After marinating, add to meat:
1 T cornstarch
1 T oil
Dash of water, if too dry
Set aside
Stir-fry:
In wok or fry pan, heat a little oil and fry:
1 clove garlic, minced
Add variety of chopped vegetables – about 5-6 cups
Green peppers
Carrots
Celery
Onions
Bamboo shoots
Cauliflower
Broccoli
Add:
Salt and soy sauce to taste
Stir-fry vegetables until just tender; do not overcook. Remove from pan. Place marinated
meat in fry pan with a little oil. Fry until tender, 3-5 minutes. Return vegetables to pan and
heat through.

Afritada
Tomatoes
Carrots chopped into fine pieces
Peas
Bell peppers
Onion
Garlic
Tomato sauce
Chicken or pork

Cook meat. Saute garlic and onion. Add to chicken and add all other ingredients. Cook until
carrots are tender.

Linguine with Tofu

Cooked Linguine
Tofu (tokwa)

25
 Tomatoes
½ cup basil
Olive oil
Minced garlic
Fresh spinach or greens

Fry tofu. First add garlic, then tomatoes, and finally spinach, and 1 TBSP water. Add the rest
of the ingredients and toss with linguine.

Rigatoni with Vegetables

2 T olive oil
1 large onion, sliced
1 pound each zucchini, and yellow squash. Diced
1 ½ pounds fresh tomatoes, seeded and chopped
3 cloves garlic, chopped
1 ½ tsp salt
½ tsp dried Italian seasoning
½ tsp red pepper flakes
3 T tomato paste
1 pound dried pasta
¼ pound ricotta salata cheese

Heat oil in skillet over medium high heat. Sauté onion. Add zucchini and squash, sauté 10
minutes
Add tomatoes, garlic, salt, seasoning, and paste, cook 5 minutes.
While sauce is cooking, prepare pasta. Drain reserving 2 cups of water.
Toss drained pasta with vegetables. Shred ricotta salata, stir into pasta. Add 1 to 2 cups
reserved liquid to pasta to moisten and make a little sauce.

Gnocchi
5 baking potatoes

26
 2 egg yolks
¼ tsp salt
¼ tsp grated nutmeg (optional)
½ c grated parmesan cheese (optional)
1 ½ c. all purpose flour

Combine all but flour and potatoes. Add mashed potatoes. Add flour little at a time until
dough forms and holds together. Dough should be soft but firm enough to roll. Roll out into
snakes. Cut small 1 inch pieces. Indent lightly with fork. Drop lightly into boiling water.
Gnocchi will float when cooked. Remove and serve with sauce.

Gnocchi Sauces
1.
Butter cinnamon and sugar
2.
½ cup onion, 29 oz canned plum tomatoes, 2 TBSP oil, 1 tsp butter pinch of sugar
3.
1 12 oz can evaporated milk
½ cup grated parmesan cheese
¼ cup fresh parsley
4.
tomato sauce

Fresh Tomato Sauce

27
 2 kilos tomatoes
5 minced cloves of garlic
1/2 of a small onion minced
olive oil
Salt & Pepper

1TBSP dried oregano

1 TBSP dried basil.

1 Bay leaf
1 TBSP Tomato paste

Make a little “x” incision on the bottom of the tomatoes. Put them in a pot of boiling water and
boil for 1 min.Take them out with a slotted spoon and cool for about a half hour.
Take the tomato skin off and open the tomato with your fingers and gently rake out the seeds
into a separate bowl. At this point as well take the de skinned and de-seeded tomato and put it
in a bowl and take the “top” (where the tomato came off the plant) off and discard. Do this until
you are all done with the tomatoes.
Once you are done break up the tomato pieces by hand just a little bit, so it’s still chunky.

Add a good pour of olive oil into a pan and sauté the garlic on med-low heat for 1 minute. Next
add the onions and dried basil and oregano. Sauté until everything is really soft and fragrant. Stir
it often so nothing burns.
Add the tomato parts and juice to the pan and the tomato paste.
Adjust seasoning with S&P. Add bay leave and simmer for 10 min.

Add this to cooked pasta or fried eggplant.

Pansit
1 package dry rice noodles (can also use other kinds of noodles)
1 tsp vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken
1 small head cabbage thinly sliced
2 sayotes peeled and thinly sliced
4 carrots, thinly sliced
¼ cup soy sauce

Place the rice noodles in a large bow, and cover with warm water (if using dry noodles). When
soft, drain and set aside. Heat oil in a wok or large skillet over medium heat. Sauté onion and
garlic until soft. Stir in chicken, cabbage, sayote, carrots, and soy sauce. Cook until cabbage
begins to soften. Toss in noodles and cook until heated through, stirring constantly. You can
also add fish balls or pork

28
Kimchee
Remove core and cut in 2 inch pieces
1 ½ medium heads Chinese cabbage
Place in large bowl. Rinse and drain, then sprinkle with
2 TBSP salt
Mix well and let stand several hours or overnight. Wash thoroughly in cold water and drain.
Mix with cabbage:
2-3 tsp crushed red pepper
3 cloves garlic, crushed or minced
½-1 tsp ginger root, crushed or minced
3 green onions, including stems
1 ½ TBSP sugar
1 tsp salt
Cover and let stand 1 day at room temperature. Store in refrigerator. Serve with Korean or
other Asian meals.

Tomato Salad
Cut into thin wedges
6 tomatoes
Sprinkle with a bit of salt and let stand until juice is drawn. Combine:
6-8 basil leaves, chopped
Freshly ground pepper to taste
2 TBSP olive oil
1 TBSP wine vinegar
2 TBSP onion finely chopped
Serve over tomatoes (I add minced garlic and use balsamic vinegar. I also top over sliced
cucumbers, peppers, and/or onions)

Avocado Egg Salad

Combine in serving bowl:
4 eggs, hard-cooked and chopped
2 large avocados, chopped
Sprinkle with salt and pepper to taste
2 TBSP lemon juice
1/6 garlic powder

29
Cabbage and Tomato Sauce
Brown in 1 TBSP oil:
1 onion chopped
Add:
3 tomatoes, peeled and sliced
Stir, cover and simmer 3 minutes.
Add:
¼ medium cabbage, cut in small pieces
Cover and cook on low 5 minutes.
Add:
Salt and pepper
½c water
Cover and cook 10-15 minutes, until cabbage is tender.

Creamy Potatoes and Cabbage

Strip green leaves from 1 lb cabbage or kale
Shred and place in saucepan with a little water, and bring to a boil. Reduce heat and simmer
until crisp-tender, 5-10 minutes. Drain well.
Boil separately, covered, until tender:
1 lb potatoes, peeled and diced
I small saucepan, cook about 10 minutes
2 small leeks or onions, or 6 green onions with tops, chopped
½ c cream or milk
Mash potatoes, and then season with:
Salt and pepper
1/8 tsp mace
Mix in onions and milk. Combine potato mixture with cabbage or kale, beating it to a pale
green fluff over low heat. Pour into deep warmed dish. Dab with butter or margarine.
Leftovers can be friend in oil until crisp and brown on both sides.

Grill Potatoes
Potatoes sliced
Onions chopped
Butter
Salt and pepper

Mix all ingredients and wrap in small packets of aluminum foil. Throw on grill or in coals
until cooked.

30
Potatoes with Creamy Tomato Sauce
In fry pan, melt:
2 TBSP margarine
Add and fry:
6 green onions cut in 1 inch length
½ c onion, diced
5 tomatoes, peeled and coarsely chopped
Cook, stirring frequently, until soft and transparent, about 5 minutes.
Lower heat and add:
½ c cream
1 tsp cilantro, finely chopped
¼ tsp dried oregano
Pinch of ground cumin
½ tsp salt
Freshly ground black pepper to taste
Cook over low heat, stirring constantly.
Add:
1 c mozzarella cheese, grated
Continue stirring and cook until cheese melts
Pour sauce over:
8 large potatoes, unpeeled and boiled (or green beans, broccoli, or cauliflower)

Garlic Skillet Potatoes

2 T oil
4 large potatoes cut in wedges or slices
½ cup chopped onion
1 ¼ tsp garlic powder with parsley
1 tsp salt
Pepper
½ tsp sugar

Curried Mashed Potatoes

Boil:
4 potatoes, peeled
Cool slightly and mash.
Sauté in 1TSBP oil
1 onion, finely chopped
2 chili peppers minced

31
 Mix with mashed potatoes. Add:
½ tsp ground turmeric
Salt to taste

Garlic Mashed Kamote with Curry

10-12 medium sized Kamote , washed, peeled, and quartered
1 TBSP butter, softened
½ cup milk at room temperature
2 TBSP canola or olive oil
1 large head garlic, peeled and chopped fine
¼ cup minced fresh kamote leaves
1 tsp salt
¼ tsp white pepper
½ tsp curry powder

In a large saucepan, cover potatoes with cold water. Bring to a boil. Cook over medium heat until
done, then drain. Sauté the garlic in the olive oil in a small frying pan over medium heat. Stir in
the greens, remove from heat and set aside. Begin mashing, using a fork or potato masher,
adding butter as you mash. Add oil, garlic and greens, then milk and seasonings. Slowly add the
milk, until the desired consistency is obtained. Coconut milk may be used if preferred.

Navrattan Korma
1/2 cup cut green beans (cut into 1/2-inch lengths)  
1/2 cup cauliflower (cut into small florets)  
1/2 cup diced carrots  
1/2 cup peas  
3 medium potatoes, peeled and cut into 1/2-inch cubes  
1 cup whipping cream  
4 tablespoons catsup  
2 tablespoons flour  
1 cup milk  
2 tablespoons butter  
1/2 cup sliced onions  
1 teaspoon chili powder  
1 to 1 1/2 teaspoons garam masala 
Salt to taste  
Hot cooked rice  
 
Precook all vegetables (except onions) by boiling them individually. Or, microwave each
vegetable in bowl with 1 cup water for 3 to 4 minutes, then drain. Combine whipping cream,
catsup, flour and milk in bowl and mix well. Set aside. 
Heat butter in pot. Add onions and sauté until golden brown. Add prepared vegetables and

32
 sauté 2 to 3 minutes or until heated through. Add chili powder and garam masala and mix
well. Add RESERVED cream mixture and stir well. Let cook for 6 to 7 minutes. 

Stir Fried Okra Curry

½ kilos okra
1 T oil
1 T butter
Small pinch each: whole mustard, cumin, fenugreek, and fennel seeds
1 piece red onion, finely chopped
½ tsp ground turmeric
½ tsp chili flakes or 1-2 pieces red chilies
½ tsp curry powder
½ tsp salt or patis

Cut okra to bite sized pieces. Heat oil, add butter, add seeds and stir in and fry onions, add
spices. Add okra and stir, cover and cook about 5-8 minutes.

Okra and Tomatoes

2 small onions
1 clove garlic2 tsp canola oil
1 pound okra
2 small tomatoes cut in wedges
¼ tsp salt
1/8 tsp pepper
½ tsp basil
2 small bay leaves

Sauté onion and garlic in a little oil. Add okra and cook for 5 minutes. Add rest of ingredients
and cook for 10 minutes.

Sweet Squash
Peeled squash
For every 2 cups squash add:
1 cup sugar
1 cup evaporated milk
½ tsp salt

33
 Boil squash in a little water until soft. Mash. Add rest of ingredients. Boil slowly for about 2
minutes.

Okra Masala   
        
1 lb/450 g okra cut into small pieces
2 onions
1 tsp cumin
¼ tsp turmeric
1 tsp coriander powder
½ tsp salt
3 green chilies, finely chopped
2 curry leaves
1 tomato
1 potato
2 tbsp lemon juice
½ cup vegetable oil
fresh coriander, ginger-julienne to garnish

Heat the oil in a large, heavy-bottom pan. Add the chopped onions, chilies, curry leaves,
cumin, coriander and salt, and mix together. Stir-fry for 5 minutes. Add the chopped potato.
Add the chopped tomato and sprinkle over the lemon juice. Finally, add the okra, mixing
with a slotted spoon. Stir-fry the vegetable mixture over medium heat for 12-15 minutes.
Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.

Sinigang
4 pieces tamarind
6 cups rice washing
1 small onion, sliced
1 tomato
2 medium eggplants sliced
1 TBSP crushed ginger
4 cups kamote tops

Boil tamarind in 1 cup rice washing. When soft, mash. Strain and add remaining rice
washing.
Cover, boil. Add onions, tomato, eggplants and ginger. Cover and cook for five minutes.

34
Okra with Spices and Coconut Milk     
                               
1 lb/450 g okra cut into small pieces
2 onions finely chopped
3 tomatoes
1½ cups canned coconut milk
1 tsp chopped ginger
1 tsp garlic paste
1 tsp ginger paste
1 tsp cumin
¼ tsp turmeric
1 tsp coriander powder
½ tsp chili powder
1 tsp paprika
salt to taste
3 green chilies, finely chopped
2 curry leaves
3 tbsp vegetable oil

Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat,
stirring occasionally, for 10 minutes, or until golden. Add garlic and ginger paste and cook
for 2 minutes. Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly
for 2 minutes or until the spices give off their aroma. Finally add the okra, mixing with a
spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season
with salt to taste and bring to a boil. Reduce the heat, cover, and let simmer for 25-30
minutes, or until the okra is tender. Serve immediately.

Vegetable Sauté
Fry 2 minutes in 2 TBSP peanut or vegetable oil in wok or fry pan:
¼ c onion, thickly sliced
2 cloves garlic, finely minced
Add and stir-fry 5-7 minutes until crisp-tender:

35
 2 c cabbage, coarsely shredded
1 c green beans, chopped
1 c carrots, sliced thin diagonally
½ green pepper, sliced
1 tsp dried red chili pepper
1 tsp salt
½ tsp sugar
1 bay leaf
Add
1-2 TBSP sweet soy sauce (or mix 1 TBSP brown sugar and regular soy sauce with dash
of ginger)
Cook about 2 minutes. Do not over cook. Serve with rice.

Thai Stir Fried Vegetables

Heat in wok or large fry pan over high heat:
3 TBSP oil
Stir fry a few seconds:
4 cloves garlic, minced
Add:
2 broccoli stalks, split length wise and cut in bite-size pieces
1 green pepper, chopped in bite size pieces
10 fresh baby corns, sliced in half lengthwise
1 c green beans sliced in 1 inch pieces
2 c mushrooms, sliced
Fry about 2 minutes
Add:
3 TBSP water
1 TBSP fish sauce
1 tsp soy sauce
1 TBSP ketchup
1 tsp sugar
1 TBSP oyster sauce (optional)
Stir quickly and cook 1-2 minutes until vegetables are lightly cooked but crisp. Adds:
3 tomatoes, cut in wedges. Stir to heat and serve

Colorful Green Beans

2 tsp olive oil
½c onion
½c celery
½ tsp salt
¼ tsp pepper

36
 2 medium tomatoes, peeled and cut into wedges

Cook oil onion and celery. Add beans, salt and pepper cook 10 minutes. Add tomatoes and
cook 5 more minutes.

Greek Green Beans

Brown in 2 TBSP olive oil
1 clove garlic, minced
1 onion, chopped
When vegetables are transparent, add:
1 lb green beans, chopped
1-2 tsp fresh mint, chopped
2 beef bullion cubes, dissolved in a little water
1 large tomato, peeled and chopped
2 tsp tomato paste
Little fresh parsley, chopped
Stir gently and add enough water to allow beans to simmer. Cover and simmer about 30
minutes. Check periodically and add water as needed to keep beans from sticking.
Add:
Salt and pepper to taste

Green Beans Toran

225 G (8oz) green beans, trimmed and cut 2.5 cm (1 in) lengths
1 tbsp oil
1 tsp mustard seeds
1 tsp red chili (cut into 4-6 pieces)
4-6 curry leaves
1 small onion (finely chopped)
salt to taste
50-75 g (2-3 oz) grated coconut

Heat the oil in a thick bottomed pan and when hot add mustard seeds. Sizzle for a few
seconds until the seeds have popped. Add the red chili, curry leaves and onion and fry gently,
stirring, until onion is golden. Turn the heat to low and add the beans, 1 tbsp water, salt and
the coconut. Cook with the lid firmly on, for about 10 min, until the beans are tender but not
soft, stirring occasionally. Adjust salt and let the pot stand for 5 min.

Fried Green Tomatoes

½c all purpose flour
¼c milk
2 beaten eggs

37
 2/3c fine dry bread crumbs
¼c olive oil
½tsp salt
½tsp pepper

Slice tomatoes, sprinkle with salt and pepper. Let stand 15 minutes. Mix the rest of
ingredients in dish. Heat oil in pan over medium heat. Dip tomatoes then fry 4-6 minutes on
each side

Corn Mango Salad

6 cups fresh cooked corn
1 large mango diced
10 scallions
¼ cup red chili
1 cup fresh lime juice
1 ¼ tsp coarse salt

Sour Mango Salad

2 large unripe mangoes
½ cup chopped onions
Chopped tomatoes
Sili pepper
Vinegar

Mango Salad
2 cups diced mangoes
2 cups diced tomatoes
½ cup chopped white onions
¼ cup green lemon juice
1 TBSP honey
Salt and pepper
Coriander (wansuy)

Mix together and chill 30 minutes

Carrot and Apple Salad

1 medium red bell pepper thinly sliced
¼ cup raisins

38
 1 TBSP brown sugar
2 TBSP cider vinegar
6 TBSP mayo
1 TBSP Dijon mustard
Pepper
1 medium apple sliced in cubes
2 cups shredded carrots

Combine peppers, raisings, sugar, and vinegar. Cook til boiling. Reduce heat and simmer
uncovered 5 minutes. Remove and cool. Add remaining ingredients.

Carrot Ambrosia Salad

1 cups Pineapple, diced and drained

2 cups Carrots, peeled and shredded
1 cup Shredded coconut, unsweet
1 cup Coconut milk
1 cup Raisins
2 TBSP. Honey

Mix together all ingredients in a large salad bowl. Chill for at least 30 minutes.

Coleslaw
½ cup mayo
2 TBSP sugar
1 TBSP cider vinegar
Salt and pepper
5 cups shredded cabbage
Shredded carrots (optional)
Shredded sayote (optional)

39
Potato Salad
1 Kilo potatoes washed and cut into large pieces
3-4 hard boiled eggs, peeled and cut into small pieces
3-4 small onions diced
Mayo
Mustard
White vinegar
Salt and Pepper
Paprika

Boil potatoes. Cool. Cut into small pieces. Add egg and onion. Add mayo and mustard to
taste. Add a dash vinegar (to taste). Season with salt, pepper, and paprika.

Potato Soup
2 lbs Potatoes washed and cut into large pieces
½ c chopped onions
½ c sliced carrots
celery
Milk
Butter
Salt and pepper to taste

You can make this any way you want. I usually boil potatoes with skin on until cooked. Then
I add celery, onions, and carrots and cook until tender. Add milk, butter, salt and pepper to
taste. Some prefer a pureed soup so you boil all vegetables and blend or grind then add other
ingredients.

Squash Soup
½ squash peeled and cut up into small pieces
1-2 carrots peeled and cut up into small pieces
2-3 small potatoes peeled and cut up into small pieces
Onions
Garlic
Salt and pepper
Knorr cube (optional if you don’t mind MSG!)

40
 Boil squash, carrots, and potatoes until fully cooked. Blend together or mash with fork until
smooth (will have to add a little water). Saute onions and garlic. Add to vegetables and cook
until smooth, adding water if needed. Season with salt and pepper.

Cream of Tomato Soup

1 cup tomato paste

½ cup onions, pounded to a pulp

2 TBSP inches of butter
3 Knorr chicken bouillons (optional)
1 cup evaporated milk
½ cup water
3 TBSP flour dispersed in water
             Scald the milk but do not boil. Dissolve chicken bouillons in milk; add onion pulp.
Simmer, and stir until onion has blended into milk-bouillon mixture. Strain.
              Return bouillon-milk mixture to saucepan adding butter and stirring until melted.
Add tomato paste, stirring constantly to blend well. Thicken with flour dispersed in water.
Remove from heat and serve.

Cooking Beans
To decrease cooking time soak beans overnight in three to four cups of water per cup of dry
beans. Or for quick method, bring beans to a boil for two minutes and cook one hour before
cooking. Cook beans in soaking water.

Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed

41
 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown.
Drain, crumble, and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat
and simmer for 1 to 1 1/2 hours, stirring occasionally.

Dhal
Fry in 2 T. oil until golden brown
1 onion, diced
1-2 cloves garlic, minced
1 tsp turmeric
1 ½ tsp cumin
1 tsp ginger root, finely grated
¼ tsp ground cardamom (optional)
Add:
1 cup dried lentils or split peas
3 cup hot water
1 tsp salt
Bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes.
Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes,
until lentils are mushy and thick, about the consistency of refried beans. Garnish with onions,
thinly sliced and browned, or a squeeze of lemon. Serve with rice.

Refried Beans
Puree in blender:
3 cups cooked black, red or pinto beans with liquid
1/3 cup onion, chopped
1-2 cloves garlic, crushed
¼ cup green pepper, chopped
Heat in fry pan:
1 TBSP oil
Add:
Pureed beans
Salt to taste
½ tsp ground cumin
Simmer, uncovered, over low heat, stirring occasionally, until beans thicken, 10-15 minutes.

Hummus
1 can chickpeas
3 cloves garlic minced
½ c water reserved
½ lemon

42
 2 TBSP vinegar
½ tsp salt
½ tsp cumin
1 TBSP olive oil
½ tsp paprika
2 TBSP tahini

Hummus 2

1 can of chic peas

2 cloves garlic minced
3 eggplants roasted
S&P
Cumin or Curry Powder
Olive Oil

Drain and mash the chic peas with a fork. Add the minced garlic. Roast the 3 eggplants and
remove the skin.  Mash the meat of the eggplant and add into the mashed chic peas.  Add Salt,
Pepper and Cumin or Curry Powder to taste.  Add Olive Oil to smooth out the texture. 

Cuban Style Black Beans

In large fry pan, sauté in 2 T olive oil until soft:
1 cup green pepper, chopped
2 cloves garlic, crushed
Add:
2 16 oz cans black beans or 4 cups cooked beans with juice
½ tsp dried oregano
3 T vinegar
Cover and simmer 10 minutes over low heat. Serve over rice.
Over medium heat, stir carefully through rice until eggs are cooked through.

Fried Rice
Cook:
1 c rice or have ready 3 c leftover rice
Heat in large fry pan:
3 TBSP oil
Add:
¼-1/2 cooked or raw meat, cut in this strips
3 cloves garlic, minced

43
 1 large onion, coarsely chopped
¼ tsp pepper
1 tsp sugar
1 TBSP soy sauce
1 TBSP fish sauce (optional)
Stir-fry until meat is tender and hot, 1-2 minutes
Add:
3 c rice cooked
Stir-fry 5 minutes
Add and stir well
1 c chopped carrots, green beans, or cabbage
Just before serving, add
2 eggs beaten.

Pot o Beans
Soak overnight or by quick method
1 lb dried red or black beans (about 3 cups)
2 qt water
Before cooking add:
1 tsp salt
3 whole cloves garlic, peeled
1 T oil
1-2 beef bullion cubes or several strips of bacon
Bring beans to a boil and cover. Simmer until tender
Rice and Pigeon Peas
In heavy saucepan, sauté in 1-3 TBSP oil
½ ham, sausage, or bacon
Add:
3 TBSP onion, chopped
2 TBSP green pepper, chopped
2 TBSP cilantro, chopped
1 small green chili pepper, chopped
3 TBSP olives or capers
½ c tomato sauce
Simmer 5 minutes. Add:
1 tsp dried oregano
½ tsp garlic powder
1 ½ tsp salt
1/8 tsp pepper
1 lb can pigeon peas with juice (can substitute any kind of bean)
2 c water
3 c uncooked rice

44
 Bring to boil, then turn heat down very low. Cook covered, until water is absorbed and rice is
tender, 30-45 minutes. Peas will all be on top; rice should b dry and fluffy. A brown crust
called pegao, which forms on the bottom, is a favorite part of the meal for many.

Spiced Mung Beans

Soak overnight
1 c mung beans
In large saucepan, heat:
¼ c margarine
Add and fry briefly:
1 ½ tsp ginger root, finely chopped or grated
1 bay leaf
Add:
1 c mung beans, rinsed and drained
2 c long grain rice rinsed
2 whole cloves
½ tsp ground cinnamon
1 tsp ground red pepper
Fry 15 minutes, stirring occasionally.
Add:
6 c boiling water
1 TBSP salt
Cover and simmer 25-30 minutes on low heat until beans and rice are tender
In separate fry pan, fry
¼ c onion chopped
Top rice with onions

Chick Peas in Coconut Milk

Combine in saucepan:
2 cups cooked or canned chick peas
1 tomato, chopped
4 whole cloves garlic, minced
1 ½ cup coconut milk
1 ½ tsp ground turmeric
½ tsp salt
Bring to boil. Reduce heat and simmer at least 20 minutes to blend flavors. Serve with rice.

Rajma Masala
2 c red kidney beans: 2 cups (soaked overnight) 
4 cups water  
2 medium sized onions, (medium, finely chopped) 

45
 1 TBSP each ginger and garlic (finely chopped) 
½ tsp asafetida
½ tsp turmeric powder
1 tsp cumin seed
2 tsp red chili powder: 2 tsp 
2 tomatoes finely chopped Tomato: 2 (finely chopped) 
1 tsp garam masala
1 tsp cumin powder
2 TBSP coriander powder
2 TBSP oil
Salt to taste 
Coriander leaves: finely chopped (for garnishing) 

Soak kidney beans overnight and drain the water properly. Add water and salt in pressure
cooker and add beans. Cook it on high heat level. Once first whistle is there cook for another
10 minutes on low heat so that beans become soft and tender. 
Heat oil in large skillet. Add cumin seeds. Add bay leaves, chopped ginger-garlic and
asafetida. Fry lightly. Add chopped onions and fry until they turn golden brown. Add spice
powders except garam masala. Then add chopped tomatoes. Fry until the oil is separated.
Add beans and salt and cook for 15-20 minutes. Finally, add garam masala and cook for 5
minutes.  
Garnish the rajma masala with finely chopped coriander leaves. Serve with rice, puri or
naan. 

Bean Potato Burger

½ c boiled and mashed potatoes
¾ c boiled and mashed white beans
½ c all purpose flour
2 egg whites beaten
1 TBSP chopped onion
1 ½ tsp salt
Pepper
5 TBSP oil

Mix potatoes, beans, flour, egg and pepper and make into 5 cm patties and fry

46
Painted Rooster
Cook:
1 c rice
Have ready
¾ red or black beans, cooked and drained
In fry pan, sauté in small oil
2 TBSP onion
When onions are clear, add
Beans
½ tsp ground cumin or ground coriander
Sauté until dry. Stir in rice and cook until heater through. Top with cheese, sour cream or
yogurt. Serve with hot tortillas and friend or scrambled eggs

Fried tofu and black beans

10 cubes of Tofu
4 medium size tomatoes
1 can black beans (or cooked)
kinchay (or any leafy greens you like)
cubed chicken breast (optional)
salt
pepper ground
garlic
onion
onion leaves

Stir fry tofu until cooked. Set aside. In separate pan, sauté garlic, onion, and tomatoes. Add
cubed chicken breast and cook until brown. Sprinkle with salt and pepper. Add the black beans
and kinchay leaves. Toss in the tofu and serve.

Curried Rice
2 cups cooked rice
1 apple cored
2 handfuls raisins
1 handful sliced onions
3 TBSP curry powder
3 TBSP butter or oil

Sauté the onions, cored apple, raisins and curry powder in the butter or oil on medium heat for 5
min.  Add the cooked rice until well mixed.  Add salt and pepper to taste.

47
BBQ Baked Beans
1 lb navy beans
4 oz bacon or pork
1 large onion diced
1 clove garlic minced
3 cups tomato juice
¼ cup tomato paste
3 TBSP molasses
¾ cup dark packed brown sugar
¼ cup cider vinegar
2 TBSP Worcestershire
2 TBSP yellow mustard
¾ tsp turmeric
10 dashes Tabasco

Soak dry beans over night. Cook in 2 inches water. Bring to boil and reduce to medium.
Simmer covered 1 hour. Drain, reserving liquid. Cook meat. Cook onion and garlic. Stir in
rest of ingredients and 4 cups reserved liquid. Reduce heat, cover, cook until thickened.
Uncover and cook, stirring occasionally about 1 hour.

Mongo Beans
Mongo beans
Pork (optional)
Garlic diced
Ginger peeled and sliced
Onions diced
Greens

Cook Beans. Saute garlic and onions (with meat if you want) and add to beans. Add ginger to
beans and continue cooking. When almost done, add greens to blanch. Remove after cooked.

Guacamole
In bowl, chop or mash:
1 avocado, peeled
Stir in:
1 small tomato, finely chopped
1-2 T onion, minced
1 T lemon juice
1 clove garlic, minced
Salt to taste

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 Cilantro, chopped
½ tsp fresh green chili pepper, minced or Tabasco sauce and black pepper

Salsa
3 tomatoes, chopped
1 onion, finely chopped
2 cloves garlic, minced
4 jalapeños, finely chopped
Salt and pepper
2-4 T cilantro, chopped
2 T olive oil (optional)

Greek salad dressing

½ c red wine vinegar
1 tsp salt
¼ tsp pepper
½ tsp sugar
1 ½ tsp dry mustard
1 ½ tsp oregano
½ tsp garlic, minced
½ tsp lemon juice
Let stand 15 minutes. Add gradually:
1 ½ c olive oil.
Store in fridge. And add on any salad

Sesame dressing
3 TBSP soy sauce
2 TBSP sesame oil
1 TBSP toasted sesame seeds
1 clove garlic, minced
1 TBSP sugar
1 TBSP vinegar
Dash of black or ground red pepper
Best served over steamed spinach….served cold

Honey mustard dressing

2 TBSP balsamic vinaigrette
2 TBSP rice vinegar
1 TBSP plus 1 tsp honey

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 2 tsp Dijon mustard
Salt and pepper

Red tomato Chutney  

2.7g kilos tomatoes chopped
450 g onions chopped
350 vinegar 350g 
25 g salt 
¼ tsp cayenne pepper 
350 g sugar 
2 tsp paprika 
 
Mix the tomatoes and onion and put in a saucepan. Heat for 20 to 30 minutes on low until
tomato juice comes out. Then mix the other ingredients: vinegar (half), cayenne, paprika, and
salt. Cook it further for 30 to 40 minutes. Now add sugar, remaining vinegar, and stir it till it
becomes thick. Leave it to cool down. Enjoy it with anything you like. 

Mango Chutney
6 pieces green mango, peeled and cut into strips
vinegar
1 kilo brown sugar
salt
2 medium-sized green bell peppers, sliced into strips
2 medium-sized red bell peppers, cut into strips
2 jalapeno peppers, sliced into strips
1 head garlic, coarsely chopped
1 thumb-sized ginger, peeled and cut into strips
20 pieces native onion, peeled and halved
1/2 cup raisins

Measure sliced mangoes. For every cup of mangoes, prepare the following pickling solution:
Combine 1/4 cup vinegar, 1 cup brown sugar and 1 teaspoon salt.
Bring this mixture to a boil until thick or it spins a thread. Stir in mangoes and cook until
transparent.
Add the peppers, garlic, ginger and onions Cook for 10 minutes. Add raisins. Remove from heat.
Cool and serve.

Cajun seasoning
4 tsp salt
4 tsp paprika
3 tsp garlic powder
3 tsp ground pepper

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 2 ½ tsp onion powder
1 ½ twp dried thyme
1 ½ tsp oregano

Teriyaki Sauce
1/3 cup oyster sauce
1/3 cup white sugar
1 TBSP brown sugar
1 TBSP ginger juice
1 TBSP chopped garlic
½ cup water
1 TBSP cornstarch dissolved in ¼ cup water

BBQ Sauce
1 cup ketchup
1 can 8 oz tomato sauce
1 cup packed brown sugar
1 cup cider vinegar
1 TBSP Worcestershire
1 TBSP paprika
1 ½ tsp onion salt
1 tsp dry mustard
1-2 tsp Tabasco

Combine all ingredients in small saucepan until blended and sugar dissolved. Use for grilling
meat or vegetables.

Fruit Salad Sauce

2 TBSP sugar
¼ cup lime juice
Splash of light rum

Mix with pineapple, papaya, mango, or any fruit you like.

Bananas and Coconut Sauce

Heat in saucepan:
¾ cup coconut milk
Add:

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 2 tsp sugar
Pinch of salt
Bring to boil and simmer 2 minutes, stirring constantly.
Remove from heat.
Stir in:
3 large bananas, peeled and cut in ½ inch slices
Return to a boil for 10 seconds. Serve alone or with sticky rice

Coconut Pudding
Combine in saucepan:
4 cup coconut milk
2/3 cup sugar
¾ tsp salt
Use a little of milk mixture to dissolve:
½ cup cornstarch
Add to rest of milk. Cook over medium-low heat, stirring constantly, until mixture thickens.
Lower heat and cook 5 additional minutes. Pour into serving dish. Sprinkle ground cinnamon
on top. Refrigerate and serve chilled.

Rice Pudding
1.5 c. cooked rice
2 c. Milk
1/3 c. brown sugar
2/3 c. raisins
¼ tsp salt
1 TBSP butter
1 egg beater
½ tsp vanilla
Cinnamon to taste

Combine in saucepan rice and 1 ½ cups milk, sugar, and salt. Cook over medium heat,
stirring occasionally until thick, approximately 15-20 minutes. Blend in remaining milk and
egg. Add raisins and cook 2 more minutes, stirring occasionally. Add butter and vanilla.
Serve hot or chilled.

Fudge Sauce for Ice Cream

2 cups confectioners sugar

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 6 T evaporated milk
1 tsp vanilla
½ cup cocoa
¼ cup margarine

Melt margarine in small saucepan. Add cocoa and mix until melted. Add milk and mix. Add
sugar gradually. When mixture is well-mixed, stir in vanilla.

Steamed Cassava Cake

6 eggs, yolks separated
1 ½ cups cassava flour
1 cup refined sugar
3 T BP
2 tsp lemon juice
2 tsp vanilla
¾ cup water
1/8 tsp salt

Beat egg yolks until thick and lemon colored. Gradually add sugar while continuing to beat.
Mix lemon juice with ¾ cup water, and then add alternately with cassava flour mixed with
BP and salt.
Beat egg whites until fluffy and add ¼ cup sugar gradually. Fold into the mixture. Pour batter
into the ungreased baking pan. Steam for 30 minutes or until done.

Steamed Pudding
2 cups all purpose flour
Pinch salt
1 tsp cinnamon
90 g block margarine
2 oz/50g light brown sugar
4 oz raisins
1 tsp baking soda
150 ml milk

Sauce
6 T light corn syrup
2 T lemon juice

Sift flour, salt, and cinnamon. Add margarine. Stir in raisins and sugar. Blend soda with mil
and stir into mixture to form soft dropping consistency. Turn into greased basin and cover
with greased paper. Steam 1 ½ hours.

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Bibinka
2 cups malagkit
3 ½ cups coconut milk from 2 coconuts (2nd extraction)
¾ cup pure coconut milk (1st extraction)
1 ½ cup sugar
1 tsp salt

Boil the 3 ½ cup coconut milk in a deep cooking vessel. Add malagkit and salt. Stir
constantly until dry. Lower fire and add 2/3 cup sugar. Line a clay mold with wilted banana
leaf. Pour little mixture. On top of the mixture, pour the pure coconut milk and remaining
sugar. Put over fire. On a piece of metal sheet large enough to cover mold, put live charcoals.
Cover bibingka with it until it browns.

Maja Blanca
1 ½ cups grated young fresh corn
½ cup rice flour
2 ½ cups coconut milk
2 cups sugar
½ cup latik (oil sediments)

Combine all ingredients. Strain. Cook over low fire. Stir constantly until thick. Pour into a
mold. Cool. Garnish with latik.

Leche Flan
4 egg yolks
1 cup evaporated milk
1 cup sugar

Beat egg yolks. Add the sugar and milk. Pour into a mold. Place in large pan half filled with
water. Steam or bake until mixture becomes firm. Cool before removing from the mold. Can
add lemon rind or vanilla.

Chocolate Fudge
2 ½ cup sugar
½ cup butter
2/3 cup evaporated milk
7 oz marshmallow cream
2 cups semi sweet chocolate chips
¾ cup walnuts
1 tsp vanilla

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 Stir together all ingredients except vanilla in saucepan. Boil ten minutes, stirring
occasionally. Add in vanilla. Spread onto buttered pan. Cool and cut into pieces.

Chocolate Fudge 2
3 2/3 cup confectioner’s sugar
½ cup cocoa
¼ cup milk
½ cup butter
1 TBSP vanilla
1 ½ cup chopped pecans (optional)

Combine and cook confectioners' sugar, cocoa, milk, and butter, stirring occasionally, until
smooth. Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cool and cut
into squares.

Peanut Butter Fudge

3 cup sugar
1 cup evaporated milk
1/8 tsp salt
1 lb peanut butter
½ lb marshmallow fluff
1 TBSP butter
1 tsp vanilla

Combine sugar, milk and salt, cook over medium until it reaches soft ball stage. Remove.
Add peanut butter, fluff, butter, and vanilla. Stir and pour in pan.

Peanut Butter Fudge 2

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2
more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine
with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a
second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-
inch pieces and store in an airtight container for up to a week.

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Graham Cracker Bars
½ cup butter
1 cup brown sugar
1/2 cup milk
1 cup coconut
1 cup graham cracker crumbs

Boil 10 minutes. Pour over whole crackers in pan. Cover with another layer of whole
crackers, press lightly. Cover with powdered sugar frosting.

No Bake Cookies 1
1 cup sugar
1 cup brown sugar
1 cup coconut
3 cups oatmeal
½ cup milk
½ cup walnuts
4 T cocoa
1 tsp vanilla

Heat sugar, margarine, milk, and cocoa together and bring to a boil. Cook for 5 minutes
stirring constantly. Add oatmeal, coconut, and walnuts. Drop from spoon onto waxed paper.
Makes about 42 cookies.

No Bake Cookies 2
3 cups quick cooking oats
2/3 cups peanut butter
2 cups sugar
½ cup butter/margarine
½ cup milk
1/3 cup cocoa powder
2 tsp vanilla extract

Lay out wax paper or foil on a flat surface. Measure oats, vanilla, and peanut butter. Set aside.
Combine sugar, butter, milk and cocoa in a medium saucepan. Cook over medium heat, stirring
constantly until mixture comes to a rolling boil. Remove from heat. Add oats, vanilla and peanut
butter; stir quickly, mixing well. Immediately drop mixture by spoonfuls onto wax paper/foil.
Cool. Cookies should harden on their own in about 20 minutes to an hour depending on the
humidity. Store in air tight container.

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Molasses Cookies
¾ cup butter
¼ c light molasses
1 ¼ c sugar
1 large egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger

Oatmeal Raisin Cookies

1 cup margarine softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
1 ½ cup flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal
1 cup raisins

Preheat oven to 350 degrees. Beat margarine and sugars until creamy. Add eggs and vanilla.
Beat. Stir in dry ingredients. Add oatmeal and raisins. Put onto ungreased cookie sheet and
bake for 10-12 minutes.

Chocolate Chip Cookies

½ cup sugar
¼ cup brown sugar
¼ cup softened margarine
1 tsp vanilla
1 egg white
1 cup flour
1 tsp baking soda
½ tsp salt
½ cup mini chocolate chips (or Nips)

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 Preheat oven to 375. Mix margarine, sugar, and eggs, and vanilla. Stir in baking soda, flour
and salt (previously mixed). Stir in chocolate chips. Bake on an ungreased cookie sheet for 8-
10 minutes.

Smores Fudge
2 2/3 cups chocolate chips
14 oz sweetened condensed milk
2 tsp vanilla
2 cups mini marshmallows

Line 8 inch pan with foil. Cook chocolate chips and milk over low, stirring constantly until
melted and smooth. Cool 2 minutes and stir in vanilla. Add marshmallows. Pour in pan. Chill
three hours.

Peanut Brittle
Unsalted butter, softened for baking sheet
2 cups sugar
Pinch of salt
1 ½ cups salted peanuts (7ozs)
Butter a rimmed baking sheet; set aside. Stir together sugar, ½ cup water, and the salt in a
medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn
golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and
mixture turns golden amber, about 10 minutes. Remove pan from heat. Quickly spread
mixture to 1.2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes.
Break brittle into pieces.
 
Chocolate Cake
2 cups flour
2 cups sugar
2 tsp soda
2 tsp powder
1 cup cocoa
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs beaten
2 tsp vanilla

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 Preheat oven to 350 degrees. Grease a 9 x 13 pan. Sift flour, sugar, soda, powder, cocoa, salt,
and set aside. Melt shortening in boiling water. Stir in mixture. Beat in eggs. Add vanilla.
Pour in pan and bake 30 minutes.

Chocolate Frosting
¼ cup margarine melted
½ cup cocoa
1/3 cup milk
1 tsp vanilla
3 ½ cups confectioners sugar

In large bowl, beat margarine and cocoa. Add milk and vanilla until smooth. Add
confectioner’s sugar. Adjust milk or sugar if necessary.

Chocolate Pudding
1 cup sugar
½ cup baking cocoa
¼ cup flour
2 cup water
¾ cup evap milk
1 TBSP vanilla
Pinch of salt

Combine sugar, cocoa, and flour. Add water and milk. Stir until smooth. Cook over medium
stirring constantly until boiling. Cook until thick about 1 minute. Remove from heat. Add
vanilla and salt. Cool, stirring several times.

Vietnamese Coffee
2 TBSP sugar
3 cups coffee
1 can sweetened condensed milk

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 Mix sugar and coffee and freeze in glass baking dish. Use a fork to scrape into shavings.
Pour milk over top.

Coconut Mango Pops

3 large mangoes coarsely chopped
1 can coconut milk
¼ cup sugar
¼ cup and 1 TBSP lime juice
Pinch of salt

Mix all ingredients in processor or blender and freeze. Can also add shredded coconut

Ginataan

4 cups water
2 Cups coconut milk
½ cup sugar
1 cup diced sweet
potatoes
1 cup diced bananas
3 TBSP water
1 cup of sweet rice
powder
¼ cup tapioca(sago)
cup of jack fruit
(optional)

In a large pot, bring the 4cups of water and coconut milk to boil. Add 1/4 cup of sugar and
simmer. Then add sweet potatoes and plantains and simmer until half done. Add 3 TBSP
water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a
little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the
simmering mix. Add the cooked tapioca (sago), sugar and langka. Stir and cook for 5
minutes. Serve hot or cold.

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Hello everyone! I hope you enjoy my cookbook. It is a collection of recipes from all around.
Most of them can be made quite easily and with ingredients that we can find here in the
Philippines. Along with these recipes, I made the following:

S’mores
Oatmeal (rolled oats found in markets for 50-100 pesos a kilo)
Cinamon toast
French toast
Tuna sandwiches
Fried Egg sandwiches
Omelets (cheese, ampalaya, potatoes, peppers, tomatoes, and onions)
Potato salad (just like home!)
Sauté any of the grassy greens in a little oil, garlic, salt, and pepper
Avocadoes with sugar and cream are delicious!
Anything barbequed on the grill

Some notes about shopping: It took me some time to discover but I have found out about the
following:

Tofu can be bought extremely cheap on market days.

Beans are super cheap and great alternative to meat. Most markets carry quite a few different
kinds.
Meat can be bought, the fat removed, and then ground for little or no charge.
Some meat venders will allow you to buy the breast of the chicken only, sometimes as little
as one.
Some finds on market day: bamboo shoots, bean sprouts, tofu, lettuce, peppers, cauliflower
and broccoli.
Spices are cheap – curry, chili, paprika, mustard, cinnamon, and Italian seasoning can be
found in any supermarket. There are many more in Manila.

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Confectioner’s sugar is the same as powdered sugar and can be bought anywhere and used on
French toast, crepes, and pancakes.
Ask the people selling peanut butter to make you a batch without sugar. It’s easy! They
won’t mind.
Mussels are super cheap. Use the recipes in this book to doctor em up.

There is variety here and ingredients can be found. You just have to look. There is no longer
any reason why you have to suffer without the comforts of your favorite foods.

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