HYPERTABLE OF CONTENTS
4 cups grated green papaya or grated turnips
1/2 cup salt
1 cup vinegar
2 small carrots, pared and sliced thinly
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
5 tbsp. raisins
1 cup white vinegar
1 tsp salt
2/3 cup sugar
2 tbsp. ginger finely minced
1/4 cup finely minced onions
5 cloves garlic, finely minced
- Combine grated papaya/turnips and 1/2 cup salt. Knead together for a few minutes.
Wrap 1 cup at a time in a "J" cloth and squeeze out moisture.
- Soak grated papaya/turnips in 1 cup vinegar overnight. Squeeze out as much
vinegar from the papaya/turnips as much as possible.
- Combine all ingredients in a stainless steel or pyrex saucepan. Place
over moderate heat, stir until sugar is dissolved.
- Bring to a boil. Lower heat and simmer for a few minutes. Remove from
heat and let cool slightly.
- Combine grated papaya/turnips with rest of ingredients. Pack in sterilized jars and pour hot
pickling solution over the vegetables. Let cool at room temperature.
- Cover jars tightly and refrigerate. Will keep indefinitely in refrigerator.
Ripens after first week.
2 doz. chicken or duck eggs
2 - 2 1/2 cups rock or pickling salt
8 cups hot water
- Use eggs that are thick shelled with no cracks. Arrange them in a
wide mouth glass jar or porcelain crock. Put a weight on eggs to keep
them down when brine is added.
- Put 8 cups of hot water in a pitcher and gradually stir in 2 cups of
rock salt and continue stirring until salt is completely dissolved. Add
more salt until the solution cannot take anymore salt (when additional
salt won't melt but strays at the bottom like a sediment). Let cool. If
desired, test the saltness of the brine by dropping a slice of potato in
it. If the potato floats, the solution is salty enough.
- Pour cooled salt solution over eggs in the jar. Cover jar with foil or
plastic wrap and let stand in a cool dark place for 3-4 weeks.
- After 3-4 weeks, remove the eggs from the brine (brine may be used again
for curing more eggs). Mark eggs with a pencil to distinguish them from
the other eggs. Store in refrigerator and cook as needed.
- To cook: start by adding enough water to cover eggs completely. Bring
to a boil over medium high heat, immediately reduce heat and
simmer for 15 minutes. Cool under cold running water.
- When ready to serve, cut in half lengthwise and serve shelled or
unshelled with slices of fresh tomato.
1 tbsp. cooking oil
1 clove garlic, minced
1 small onion, chopped
1/8 tsp pepper
2 quarts (8 cups) chicken broth
30 wonton wrappers
1 cup ground pork
1/2 cup flaked cooked chicken meat
1/2 cup chopped shrimps
1/4 cup chopped canned water chestnuts
3 green onions, chopped
3 tbsp patis
2 tsp salt
- Combine all filling ingredients but use only 1 tsp of green onions, 1/2 tsp of salt and 1 tbsp of patis, set aside the rest for the broth.
- Wrap filling in wonton wrapper as follows: place a tsp of this mixture in the center of each wonton wrapper; gather edges of wonton wrapper to form a pouch; press edges together to seal in filling. Set aside covered with dry kitchen towel.
- Saute garlic and onions in hot oil until light brown. Add chicken stock and the remaining patis and salt from the filling. Bring to a boil, drop wontons in boiling broth.
- Stir in remaining meat mixture to broth. Let simmer for 15 minutes. Add pepper and correct seasoning.
- Garnish with remaining chopped green onions. Serve hot.
1 loaf frozen white bread dough
1/4 cup fine bread crumbs
1/4 tsp. salt
- Thaw dough at room temperature for several hours.
- On a llightly floured flat surface roll dough to form a cylinder about
2" in diameter. Combine bread crumbs and salt. Roll dough on crumb
mixture. Cut into 1 1/2" pieces.
- Lay cut out side in a greased cookie sheet. Cover with a dish cloth
and let rise in a warm place for 1 hour and 15 minutes.
- Preheat oven to 400 degrees F. Bake rolls for 15 to 20 minutes or
until golden brown.<
1 cup sugar
2 cups water
1 tsp banana extract
1 bar white gulaman, soaked in water and drained
3 cups cooked sago
(cooked per Mario Lagman's precise instructions below)
(Buy from any oriental store (Philippine Brand are bigger) the biggest you can find. Put in a boiling pan with enough water to soak and more to compensate for evaporation. Keep boiling until only a small opaque spot in the middle of each sago is visible-half its original size. Then dump everything - sago and boiling water - into a collander to drain the water. Rinse sago with cold water mixing in the process until cooled down. Put in a deep pan and let soak in cold water overnight. Next morning your sago should be soft all the way and ready for serving with "arnival" and crushed ice.)
- Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.
- For the sago, make a syrup following the procedure for the gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Add the banana extract. Serve
with the cubed gulaman with crushed.
1 package active dry yeast
1 tbsp. sugar
1/4 cup lukewarm water
1 cup lukewarm milk
4 cups sifted all-purpose flour
2 dozen 2" square pieces of waxed paper
- Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand for about 3 minutes then stir to dissolve completely. Let stand for 5 minutes.
- Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is throughly combined.
- Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm, draft-free place until dough doubles in volume.
- Press hard dough into the large bowl. Cover and let rise until it has doubled in volume again. Meanwhile, prepare filling.
- Turn the dough on a slightly floured board again and knead until smooth and satiny in texture. Roll dough to form a long cylinder about 2" in diameter. Slice into 1" rounds. Flatten each to a 4-5" diameter round.
- Place 1 heaping tbsp. of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun on 2" square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.
- Put enough boiling water in lower part of a steamer to come to within an inch of steamer rack. Arrange buns 1" apart on a rack. Cover steamer, bring water to a rolling boil and steam for about 10 minutes.
1 lb. lean pork diced
2 tbsp. soy sauce
1/2 tsp. salt
2 tsp. sugar
2 tbsp. cornstarch
3 tbsp. cooking oil
1 cup broth
1 tsp. sesame oil(optional)
2 shelled salted eggs, cut into big cubes(optional)
- Combine pork, cornstarch, soy sauce, salt and sugar.
- Saute pork in hot oil until light brown. Add sesame oil and broth.
Simmer until pork is tender and sauce thickened. Set aside until dough
is ready to be filled.
2c. toasted rice, soaked in 1 1/2 c. water and ground 1/2 c.
1 c. kakang gata (drain thin liquid from the cream of canned
coco milk and add the thin liquid to thin coconut milk)
4 c. thin coconut milk (add enough water to 2 cans of coco milk to make 4 cups)
1/4 c. water
2 tbsp. achuete seeds soaked in 1/4 c. water
2 tbsp. salt
1 tbsp. water
1 c. finely chopped roasted peanuts hard-cooked eggs, sliced thin
1/2 k. pork, boiled and sliced meat from 1 chicken breast, boiled and shredded slivers of ham
banana leaves (wilt by passing leaves over flame)
- Mix ground rice, thin coco milk, sugar, salt, pepper.
- Divide into two portions and place in two separate kawalis.
In one kawali, add the 114 c of water. In the other, add the achuete-colored water.
- Cook until smooth and thick. Remember to stir constantly while cooking so it doesn't stick
to the kawali.
- Add the kakang gata and stir until smooth.
- Add the chopped peanuts to the galapong without achuete before taking it out of the fire.
- Prepare wilted banana leaves by cutting into pieces about ten inches wide.
- Put two pieces together. Place 1/2 sandok-ful of the white galapong in the center of the leaf.
- Place 1/2 sandok-ful of the red galapong on top of the white.
- Place pieces of pork, ham, chicken and egg on top.
- Wrap the tamale in the form of a square. Wrap again with a narrow piece of banana leaf
and tie around the four sides with butcher's twine.
- Boil water in a large stock pot. Drop the tamales when the water is boiling.
Cook the tamales for 1/2 hour.
- Cool tamales before serving.
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Date last Updated: July 24, 1997