Halayang Ube (Purple Yam Jam)

Estimated preparation and cooking time: 2 hours

Ingredients:

• 1 kilo ube yam root

• 1 can (14 ounces) evaporated milk

• 2 cans (12 ounces) condensed milk

• 1/2 cup butter or margarine

• 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:

• On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

• Peel and finely grate the ube yam.

• Heat a big wok in medium heat.

• Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

• Add the 1 kilo grated ube yam,

• Adjust the heat to low

• Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

• Add the evaporated milk and continue to mix for another 15 minutes.

• Let cool and place on a large platter.

• Refrigerate before serving the halayang ube.

Cooking Tips:

• You may spread additional butter or margarine on top of the jam before serving.

• For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.

• Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube

Source: http://www.filipinofoodrecipes.net/halayang-ube.htm

Filipino Chicken Macaroni Salad

Estimated preparation and cooking time: 1 hour

Ingredients:

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.

• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

• Drain carrots and let cool. Peal skin then dice.

• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients while adding salt and pepper, to taste.

• Refrigerate, then serve.

Banana Flour

Materials needed:

green bananas, saba or cardaba
salt

Utensils needed:

solar dryer
chopping board
measuring cups/spoon
basin
knife
grinder
sifter

Packaging materials:

plastic bag

Procedure:

1. Prepare brine solution; 1 tbsp. salt to 5 cups water.
2. Wash bananas and peel. Soak immediately in brine solution.
3. Wash again to remove latex.
4. Cut into halves and remove seeds.
5. Slice longitudinally at 1/3 cm. thick.
6. Dry in solar dryer for 8-10 hours.
7. Grind 2-3 times or until very fine.
8. Pass through a fine sieve and pack in plastic bags.

Source: http://pinoynegosyo.blogspot.com/2006/07/banana-flour.html

Masapan De Coco

INGREDIENTS:

1 cup grated coconut
1 tbsp flour
½ cup evaporated milk
2 egg yolks
1 tsp vanilla
¼ cup crushed pineapple
6 tbsp chopped toasted peanuts

PACKAGING MATERIAL:

¾ cup sugar paper boxes

UTENSILS:

measuring cups and spoons
wooden ladle
saucepan
stove
oven

PROCEDURE:

1. Mix the coconut, sugar, pineapple and cook until almost done.
2. Add milk. Cook over low heat with constant stirring.
3. Add the slightly beaten egg yolks.
4. Continue stirring until thick enough to mold.
5. Pour into paper boxes for molding.
6. When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
7. Serve hot or cold.

Source: http://pinoynegosyo.blogspot.com/2006/08/masapan-de-coco.html

Coco Burger

INGREDIENTS:

2 cups coconut 'sapal'
¼ cup flour
1 tsp salt
5 tsp toyo
1 egg
2 tsp cornstarch
¼ tsp vetsin (optional)
¼ tsp black pepper
¼ cup chopped onions

UTENSILS:

steamer
measuring cups and spoons
frying pan
strainer

PACKAGING MATERIAL:

PP/PE plastic bags

PROCEDURE:

1. Steam the coconut sapal for 10-15 minutes.
2. Mix all ingredients and form patties.
3. Fry in hot oil.

Source: http://pinoynegosyo.blogspot.com/2006/08/coco-burger.html

Coconut Macaroons

Ingredients:

3 eggs
¾ cup condensed milk
1 tsp vanilla
4 cups desiccated coconut
2/3 cup sugar
1 tbsp butter or margarine

Utensils:

mixing bowl
eggbeater
wooden ladle
measuring cups and spoons
oven

Packaging Materials:

paper cups
styrofor with plastic cover

Procedure:

Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. Add vanilla, condensed milk and desiccated coconut. Grease paper cups and fill with the mixture. Bake in a moderate oven 177 C (350 F) for 15 minutes or until slightly brown.



Source: http://pinoynegosyo.blogspot.com/2006/08/coconut-macaroons.html

Brazo de Mercedes

Filling

• 5 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 8 egg yolks
• 1/4 cup toasted and finely ground
• cashew nuts

Directions

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.



Source: http://asiarecipe.com/phidesserts.html#flan1