Ingredients:

1. 1 Egg
2. 1/4 cup brown sugar
3. 2 teaspoon salt
4. 5 pcs. siling labuyo, chopped
5. 1/2 cup cornstarch
6. 1/4 kg dilis
7. Coloring
   
8. Oil

Procedures:

1. Beat egg in a bowl until fluffy
2. Add sugar, salt & siling labuyo, coloring (for more attraction)
3. Blend in cornstarch & beat until smooth
4. Pour mixture over dilis & stir until comletely coated.
5. Deep fry until crisp & golden brown

Source: The Maya Kitchen

Sago't gulaman is very refreshing, especially in the summer time. It is very popular in the Philippines. We can find them in every corner of the street. To attract the thirsty costumers they mix it with some food coloring. It is serve in the restaurant with a tall glass. It can be taken as a beverage after meal or as a desert.


Ingredients:

1. 3 Cups of sugar
2. 3 Cups of water
3. 1 Cup of cooked gulaman
4. 1 Cup of cubed gulaman
5. Crushed ice

Procedures:

1. Caramelize sugar in a saucepan.
2. Pour in the water when it melted.
3. Continue cooking until the sugar is completely dissolved. Cool completely
4. Add some of the cooled arnibal or syrup to the sago to sweeten it.
5. Put some Sago't gulaman in a glass.
6. Add enough arnibal to sweeten.
7. Filed with ice or add cold water.

Note: To cook the sago.
Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain and rinse

Ingredients:

1. 2 Lbs Grated Cassava
2. 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
3. 1 12 oz. Can Evaporated Milk
4. 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
5. 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
6. 2/3 Cup Sugar
7. 3 Eggs plus 3 Egg Whites
8. 1 Cup Grated Coconut

Topping:

1. 3 Egg Yokes
2. 1/3 Cup Reserved Sweetened Condensed Milk
3. 1/3 Cup Reserved Coconut Milk
4. 1/3 Cup Reserved Coconut Cream

How to:

1. Preheat oven to 325° f.
   

2. In large mixing bowl combine cake ingredients.
   

3. Mix well. Pour equally into two large greased rectangular pans.
   

4. Bake until top is no longer liquid (approximately 30 minutes).
   

5. Mix topping ingredients well and spread evenly on the two cakes.
   

6. Bake an additional 20 to 30 minutes. Cool cakes completely.
   

7. Slice each cake into 24 equal squares.

Thanks to: PinoyRecipe.net

Tamales Native Delicacy
(Recipe of Levinia Fajardo Gonzales)

A tamale (Spanish tamal, from Nahuatl tamalli), is a traditional indigenous Latin American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. The tamale is generally wrapped in a corn husk or plantain(post-colonial) leaves before cooking, depending on the region from which they come.

Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas,^{[citation needed]} and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the tamal, many of which remain in use.

http://en.wikipedia.org/wiki/Tamale

Yield: 50 servings

Ingredients:

5 kilos grated mature coconut (niyog)
1/2c annatto seeds (atchuete)
1c water
500 mL cooking oil
3 bulbs of garlic, crushed
1-/2 to 3/4c fish sauce (patis)
1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)
Salt and pepper to taste
½ kilo chicken breast, boiled and cut into strips
1 cup of peanuts fried with garlic
½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)

Batter preparation:

1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).

2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.

3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.

4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.

5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.

6. Add coconut milk from the fourth extraction should the mixture still be very thick.

Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.

7. Season with salt and pepper.

Assembly and Cooking:

1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.

2. Wrap Tamales in banana leaves and tie to secure.

3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.

4. Steam for one hour.

5. Cool before serving.

Thanks to Wyatt's Kitchen

Ingredients:

1. 1 large size bangus

2. 1 onion, chopped finely
   

3. 4 cloves garlic, minced
   

4. 1 small size carrot, small cubes
   

5. 1 box raisins (optional)
   

6. 2 tomatoes, chopped
   

7. 1 raw egg, large
   

8. 1 tsp vetsin (optional)
   

9. 1 tsp salt
   

10. 1/2 tsp Worcestershire sauce
    

11. 1 green bell pepper, chopped finely
    

12. 2 tbsp flour
    

13. cooking oil for frying
    

14. ham, finely chopped

15. cooked peas

Procedures:

1. Scrape fish scales. Clean.
2. Gently pound fish to loosen meat from the skin.
3. Use flat side of a knife in pounding.
4. Break the big bone at the nape and on the tail.
5. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
6. Gently scrape down the handle between the meat and the skin.
7. Scrape down to the tail, going around and on the other side of the fish.
8. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
9. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
10. Boil fish meat in a little water.
11. Drain. Pick out bones. Flake meat.
12. Saute garlic until brown.
13. Add onion and tomatoes.
14. Stir in fish meat, carrot, and pepper.
15. Season with salt, vetsin, ground pepper, and Worcestershire sauce.
16. Add raisins.
17. Transfer cooked mixture to a plate.
18. Cook, then, add raw egg and flour.
19. Fill in mixture in bangus skin.
20. Wrap bangus in wilted banana leaves or aluminum foil. Fry.
21. Cool before slicing.
22. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Source: http://www.pinoyrecipe.net