ESPASOL

ESPASOL
by Bhe Dizon

INGREDIENTS
4 cups malagkit (sticky rice)
3 cups coconut milk
2 cups sugar
buko (young coconut) optional

PROCEDURES

1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form. Set aside 1/2 cup of the the powder.

2. Combine malagkit, coconut milk, buko,  and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.

3. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.

4. Cut into strips using a greased knife or cutter.

(note for a good presentation)
5. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper for individual serving.

HAVE A GOOD APPETITE

MOUSSAKA

Moussaka

Ingredients:

3-4 eggplants, about 4 lbs. total
1 lb. potatoes
1 1/2 lbs. ground beef (or lamb)
2 large onions, finely diced
2 cloves garlic, minced
1/2 cup red wine
1/4 cup chopped fresh parsley
1 tsp. ground cinnamon
1/4 tsp. ground all spice
1 cup tomato puree (or crushed tomatoes)
2 tbsp. tomato paste
1 tsp. sugar
Salt and pepper to taste
2 cups plain breadcrumbs
8 egg whites, lightly beaten (reserve yolks for bechamel)
1 cup grated Kefalotyri or Parmesan cheese

Bechamel Sauce:
1 cup salted butter (2 sticks)
1 cup flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmeg
Preparation:

Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.

Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice goldenbrown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.

HAVE A GOOD APPETITE

APPLE PIE

Apple pie
by ROSITA SALGADO

Ingredients:

for the crust:
2cups flour
3/4 cup margarine
2 table spo0n sugar
1 teaspo0n salt and warm water if needed.

mix all together to make a dough

fillings
you will need:
4 large apples chunks
1/2 sugar
raisins

cook the apples, raisins and sugar before putting into the pie pouch or crust
arrange the pie in an baking sheet, brush the pies with white wash
bake for 25 minutes in 375 degrees
check if the pie is already done. prick the crust with a skewer

serve it with your favourite drinks of your choice

HAVE A GOOD APPETITE

CARROT CAKE

CARROT CAKE

by rosita salgado

ingridients

2 cups flour

2 cups sugar

3 cups grated carots

3/4 cooking oil

1 tsp baking powdeo

1tsp baking soda

1 tsp cinnam0n

4 eggs

Procedure:

1, Preheat the oven for 380 degrees

2. blend all ingredients and bake for 40 mins or till done

Ser it with your favourite drinks, for snack or for breakfast or even for dessert this is best for all season

HAVE A GOOD APPETITE

CHICKEN BEER in can

Chicken Beer in can

One of the main steps in this recipe to take a gulp of your favourite beer!

Preparation time: 10 minutes
Cooking time: 90 minutes
Yield: 6-8

Ingredients

• 1 large roasting chicken
• 1 can of your favourite beer

Directions

1. Preheat your BBQ grill to high.
2. Meanwhile season the chicken well with plain salt and pepper or with your favourite spice rub.
3. Open the can of beer and take a big gulp. Perch the chicken onto the open beer can sliding the can inside the cavity so that the bird is sitting upright balanced on its legs with wings at the top. Place the chicken on a baking pan and put in the oven Close the lid forming an oven and roast until the chicken reaches an internal temperature of 165°. Depending on your BBQ this will take from 60 to 90 minutes.
4. while the chicken is sitting pretty in the oven prepare the veggies you want to roast with the chicken, like potatoes, carrots, pepper, and seasoning. make sure it won’t burn while roasting.

SERVE IT HOT WITH STEAM RICE OR BREAD. 

BON APETIT 

BANANA BLOSSOM/ PUSO NG SAGING With TUFO SALAD /KILAWEN

PUSO NG SAGING SALAD w/ TOKWA
by Alysa Juris

1 pc puso ng saging
4 pcs tokwa, fried n cubed
1 tbsp ginger chopped
1 pc med white onion, peeled n sliced
4 pcs tomatoes diced
1 pc sili, chopped
2 pcs onion leeks
1/3 cup vinegar
1 cup carnation evap
salt to taste

In a pot of boiling water, cook the puso ng saging until tender. Drain rinse in tap water n squeeze out liquid.

Combine the cooked puso ng saging with the rest of the ingredients n the carnation evap. Season to taste.

Serve with steam rice

HAVE A GOOD APPETITE

IGADO

IGADO

by: Jerrah Pasion Toia

INGRIDIENTS

pork lean meat

pork fats

kidney

heart

diced potatoes

bell pepper

canned peas

garlic

soy sauce

salt

black pepper

bay leaves

vinegar

PROCEDURE

Slice the lean meat, pork fats, liver, and heart separately

saute pork fat with garlic until brown,add the lean pork,kidney,liver n heart,

add up soy sauce,pinch of salt,pepper n diced potatoes...simmer for 10 mins,

add up bell pepper, canned peas and vinegar

simmer for 2 minutes and serve it hot

best result,  to add up flavour add up 2 pieces of salted cracker to thicken the sauce and taste better.

SERVE IT HOT with steamed rice