Ingredients:

1. 1 cup condensed milk
2. 5 egg yolks
3. 1/3 cup mashed potato
4. 1 Tbsp. vanilla
5. 1 Tbsp. butter

Syrup

1. 1 cup sugar
2. 1/2 cup water
3. 1/4 tsp. cream of tartar

Procedures:

1. Combine all yema ingredients and cook until mixture is thick.
2. Set aside to cool.
3. When cool, roll into balls about 1 inch in diameter.

Prepare Syrup:

1. In a saucepan, blend sugar, water and cream of tartar.
2. Bring to a boil until syrup is caramel-colored.
3. Stick a toothpick into each yema ball, then dip in the syrup.
4. Let cool on the greased baking pans, then wrap in colored cellophane.

Ingredients

1. 1/2 kilo pork or pig ear
2. 6 pieces tokwa or beancurd
3. 1 heads garlic , minced
4. 1/4 teaspoon salt (for pork)
5. 1 cup vinegar
6. 1 cup soy sauce
7. 1 teaspoon salt (for sauce)
8. 1 teaspoon brown sugar
9. 3 small onions , diced
10. 2 small pieces chili pepper
11. 1 onion sliced onion rings from

Directions

1. Fry the tokwa until brown and crispy. Remove the tokwa & put in a strainer.
2. Cut the fried tokwa into 1 cm cubes. Set aside.
3. Boil pork in water with 1/2 tsp salt until tender. Cut the cooked pork into 1 cm cubes. Set aside.
4. Mix vinegar, soy sauce, salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
5. Combine fried tokwa and pork pieces together in a shallow bowl.
6. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.

Ingredients:

1. 3 Large Eggs
2. 1 Cup cornstarch
3. 2 tbbsp cooking oil
4. 11/2 Cup of water
5. MSG
6. Salt
7. Yellow food coloring (optional)

Procedures:

1. Beat eggs, add water, cornstarch and food coloring. Mix until well blended.
2. Use a flat pan.. Heat to medium temperature, Put oil.
3. Stir the mixture. Pour 1/4 cup of mixture in a pre heat pan.
4. Spread the misxture thinly and evenly in circular shape.
5. When the edges of the wrapper separate from the pan, it is done.
6. Remove it immediately.

Ingredients:

1. 1 small onion, chopped
2. 2 cloves garlic, chopped
3. 2 tbsps. cooking oil
4. 1/2 lb. cooked pork, diced
5. 1/2 cup chopped shrimp
6. 1/2 cup cooked garbanzo (chick peas) beans
7. 1/4 cup cooked ham, chopped
8. 2 cups julienned carrots
9. 1/2 cup green beans, sliced thinly, french style
10. 2 cups shredded cabbage
11. 18 egg roll wrappers
12. lettuce leaves

Procedures:

1. Cook onion and garlic in oil until tender.
2. Add pork, shrimp, garbanzo beans and ham.
3. Simmer uncovered for 5 minutes, stirring frequently.
4. Add carrots, green beans and water. Cook for another 5 minutes.
5. Add cabbage and salt, stir until cabbage is done. Let it after finished
6. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown.
7. Cook one side only. To assemble, place an eggroll skin unbrowned side up on one corner facing you.
8. Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
9. Roll up, folding in one end of eggroll wrapper and leaving other end open.
10. Serve immediately with Brown Sauce.

*Brown Sauce

1. In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch.
2. Stir 1 cup chicken broth and 2 tbsps. soy sauce.
3. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic.
4. Cook until thickened.

Ingredients:

1. 1 oxtail (3-5 lbs.)
2. 5 tbsps, oil
3. 5 cloves garlic, crushed
4. 1 medium sized onion, sliced
5. water from 1/4 cup achuete, soaked
6. 1 banana heart, sliced crosswise
7. 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
8. 4 eggplants, cut into 1/2 inch slices
9. 1/3 cup rice, toasted brown in a pan and ground to a powder
10. 1/2 cup peanut butter
11. salt and pepper to taste
12. MSG (optional)

Procedures:

1. Cut oxtail into 3 inch pieces.
2. Boil once and discard water. Boil again until tender.
3. Saute garlic and onion in oil.
4. Add achuete water, sauteed garlic and onions to meat and bring to a boil.
5. Add vegetables and enough water to make a sauce.
6. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
7. Season with salt, pepper and MSG.
8. Serve with Bagoong Alamang on the side.

Bagoong Alamang

Ingredients:

1. 2 cloves garlic crushed
2. 1 small onion sliced
3. 1 small tomato sliced
4. 4 tbsps. alamang
5. Saute garlic, onions and tomato in a little oil. Add alamang.
6. Saute for another minute.

1. 2 coconuts, grated (or 2 cans coconut milk)
2. 2 cups warm water
3. 1/2 cup corn starch
4. 1/2 cup sugar
5. 1/2 cup water
6. 1/4 cup kernel corn (canned or frozen

Procedures:

1. Place grated coconut in a cheese cloth.
2. Squeeze to get 1 cup thick coconut milk (kakang gata).
3. Strain and set aside.
4. Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
5. Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
6. In a blender or food processor puree the kernel corn.
7. Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl.
8. Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
9. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
10. Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator.
11. When set slice in square or diamond shape and serve with latik.

Ingredients:

1. 4 pig's trotters
2. 1 tsp. salt
3. 1/2 tsp. white pepper
4. 1/4 tsp. MSG
5. oil for deep frying

Procedures:

1. Wash the pig's trotters under running water and place in a large pan.
2. Cover completely with cold water.
   
3. Bring to a boil and season with salt, pepper and MSG.
4. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat.
5. Heat the oil in another large pan until it is almost smoking.
6. Deep fry trotters for a few minutes until the skin is golden and crispy.

Ingredients:

500 g Ground Fish Meat

a. Mix 1

1 1/2 Tbsp Salt refined
1 tsp Phosphate
1/4 Cup chilled water

b. Mix 2

1/4 Cup - TVP powder
1/2 tsp Carageenan
1 tbsp Isolate
1/4 Cup Qualicel
3/4 Cup Chilled water

c. Mix 3

3 Tbsp Refined Sugar
1/4 tsp MSG
1/4 tsp Baking soda
2 Tsp white pepper
2 Tsp Garlic powder
1 1/2 cup Cornstarch
1/4 cup Iced water
1 tsp BF blend
1/2 tsp Meaty ginisa

Procedures:

1. Add mix 1 to the ground fish meat.
2. Mix until translucent appearance is attained.
3. Add mix 2. Continue mixing for 5 minutes to obtain homogenized mixture.
4. Add mix 3 alternately with iced water
5. Form into balls and soak in cold water for 20 minutes.
6. Put in simmer water.
7. Drain and let it cool before packing. Store in freezer.
8. Deep fat fry for 2-3 minutes.
9. Serve with sauce.

Sweet and Sour Sauce Ingredients:

1. 1/2 Cup of water
2. 1/4 Cup of sugar
3. 3 Tbsp vinegar
4. 1 Tbsp cornstarch\1/2 Tsp Salt
5. 2 Tbsp Oil
6. 3 Tbsp catsup
7. 1 pc. Siling labuyo

Cook until translucent texture obtained.

1. Sweet Sauce Ingredients:
2. 1/2 Cup of water
3. 1 tbsp Soy sauce
4. 1 Tbsp brown sugar
5. 1/2 Tsp MSG
6. 2 Tsp garlic powder

Cook until translucent texture obtained.

Source: Spice and Food Mix
www.spiceamdfoodmix.com

Ingredients:

1. Fresh fish (kalaso,dalagang bukid,labahita,bidbid,torsillo & bisugo)
2. 2 tsp. Salt
3. 1 Cup all purpose flour
4. 1 Cup Cornstarch
5. 2 Tbsp. baking powder
6. 1/2 Cup water
7. 1/4 tsp Monosodium glutamate (MSG) optional

Procedures:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin & bones & chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well
4. Add iced water and mix well until thick homogeneous paste is obtained.
5. Form into balls and allow set in water for 2 hours
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish ball to colander and cool to room temperature.
8. Pack the fish ball in polyethylene bags with weights of 1/4 kg to 1 kg per pack
9. Store the products in chiller or freezer.

Sauce: Ingredients:

1. 3/4 Cup of water
2. 1/2 tbsp cornstarch
3. 1/2 tbsp. patis
4. 1/2 tbsp flour
5. 2 tbsp sugar
6. 1/3 tsp black pepper

Procedures:

Combine all ingredients and cook in medium heat with constant stirring (5-10 minutes)

Source: ITDL, DOST

Fish balls is one of the favorite con gee for the Asian food. You can order them from Asian food restaurant. Supermarket of Mall food stall. I love the taste of it, of course when you dip it with there sweet and sour chili sauce.
In the Philippines we love fish balls, specially when you hear the tik-tak sound of there frying pan as they approaching. If you can not go to the malls to grab one, definitely the fish ball vendors will come to you. They are every where around the city. Or should I say they have a suki (regular customers). In same time of the day their sukis are waiting for them. The fun thing is that when you surround the cart while rushing to stick on the fish balls.


For recipes of Fish Ball - Filipino Style O1

Ingredients:

1) 2 Carrots - Chopped
2) 2 Potatoes - Chopped
3) 1 Head Garlic – Minced
4) 2 Eggs
5) ¾ - 1 ¼ Cups of Cornstarch
6) Ginger –
7) Pepper – grounded
8) 1 Kilo Fish (Lalu-lapu ,talakitok,apahap, maya-maya, or carp)
9) MSG (Vetsin) soysauce

Procedures:

1) Boil the fish for 3-5 minutes in water with ginger
2) Strain and put in a container
3) Remove the heads entrails, skin and bones.
4) Flakes the fish
5) Combine and Mix the carrots, potatoes, garlic and fish flakes
6) Grind. Add pepper, vetsin, eggs and cornstarch.
7) Mash and form balls.
8) Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
9) Deep fry in hot oil
10) Store in sterilized bottles, add 2 % brine solution (1 tsp. salt for every 4 cups of water)
11) Cover and boil for 1 ½ hours
12) Store for 12 days

Source: ncc.gov.ph


Fish Ball Sauce

A. Red Sweet & Sour Sauce

1 Ingredients:

1) ½ Cup of vinegar
2) ½ Cup of white sugar
3) 1 Tsp. Catsup, or color
4) 1 Tsp. cornstarch

Preparations:

1) Pour vinegar into pan, dissolve sugar in medium fire
2) Dissolve catsup in ¼ cup of water, mix with vinegar and sugar in pan, slowly simmer.
3) Dissolve cornstarch in ¼ of water, then add to mixture and stir.
4) Turn to high heat for 10 seconds or until consistency is just right.
5) Add grounded pepper (optional)

B. Brown Fish Ball Sauce

1) Same procedures just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
2) For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3) Note: For clearly sauce use cornstarch and for merky looking sauce use flour. There is no difference in consistency.

Source: Bohol

I have come across with Wayth’s blog and curious about the Chicken Binakol. Chicken Binakol is one of the Ilongo’s specialties. Originally, cooking Chicken Binakol is by putting all the ingredients inside a fresh bamboo and cooked in fire. For unavailable bamboo resource you can use normal kitchen wares. But you will miss the aroma of the fresh bamboo. You still have the sweet taste of the coconuts.



Ingredients:

1. 1 kilo of native chicken cut into serving size
2. ½ Glove of Mince Garlic
3. 1 Chopped Onions
4. Ginger
5. 3 young coconuts Water
6. 1 Medium size of green Papaya slices
7. Young Coconut Meat
8. 1 small bandle Sili Leaves
9. 2 stems Lemon Grass (Tanglad)
10. Patis (fish sauce)


Procedures:

1. In a non stick wok, stir fry chicken slices. Brown it.
2. On one side of the wok sauté garlic, ginger and onions.
3. Mix with chicken and add water from 3 young coconuts.
4. Simmer chicken until tender.
5. Add the papaya. After sometime, add the coconut meat and sili leaves. Add lemon grass.
6. Simmer for another 5 minutes.
7. Add patis as your taste desire.


Source : http://wyattbelmonte.blogspot.com

Tinolang Manok

Ingredients:

1. 1 kilo of chicken cut into serving size

2. ½ Glove of Mince Garlic

3. 1 Chopped Onions

4. 2 thumb size Ginger

5. 1 Medium size of green Papaya or Sayote (slice)

6. 1 small bandle Sili Leaves

7. Patis (fish sauce)

Procedures:

1. Stir fry chicken slices. Brown it.

2. On one side of the wok sauté garlic, ginger and onions.

3. Mix with chicken.

4. Simmer chicken until tender.

5. Add the papaya. After sometime and sili leaves.

6. Simmer for another 5 minutes.

7. Add patis as your taste desire.