Food maker

One of the traditional Filipino dessert is Pichi-Pichi . It is made with grated cassava or cassava flour, water and sugar. This is one of the easiest Filipino dessert to cook. One of my favourites! Ingredients: * 2 cups of grated cassava or cassava flour * 2 cups of brown sugar * 2 cups of pandan water (boiled pandan leaves) * 1 cup of grated coconut Cooking procedure: 1. Mix cassava, pandan and brown sugartogether. 2. Stir well and pour into a heat proof bowl or an aluminum used for steaming. 3. Steam for 40 minutes. 4. The know if the steamed pichi-pichi is cooked, the better way is to taste it. 5. Let it cool and cut into serving size pieces. Roll each piece in grated coconut. Note: If in your area you can't find Pandan Leaves, you can buy pandan extract from a supermarket. The equivalent is 2 cups of water and half tsp. of pandan extract.

100 g tofu, cut into 6 chunks and fried 1 pc beef bouillon cube 2 pc laurel leaves 200 g fish fillet (salmon or any lean fish), cut into 6 chunks 2 pc semi ripe saba bananas, each sliced into 3 100 g kamote, cut into 6 chunks 100 g Baguio beans, sliced 1 pouch (200g) DEL MONTE Original Style Tomato Sauce 100 g pechay, stalks separated from leaves 1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Fry. Set aside. 2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes. 3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer. SOURCE:KITCHENOMICS  

1 kg. pork 20 bamboo skewers 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 1/4 cup of calamansi juice or lemon juice 1/2 cup of 7up, sprite or beer ( optional ) 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup Instructions Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) Mix well and keep in the refrigerator for at least 30 minutes ( turning occasionally). Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. String the pork on the skewers. Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and...

  PINK PASTA   Recipe by Nestle All Purpose Cream Ingredients: ½ cup butter 250 grms. longganisa hamonado, diced Seasoning granules Soy sauce ¾ cup tomato catsup 1 pack NESTLE ALL PURPOSE CREAM 250 grms. angel hair pasta, cooked al dente Procedure: Melt butter in a saucepan. Add longganisa and seasoning granules and saute for 5 minutes. Add liquid seasoning and catsup. Pour in NESTLE All Purpose cream and simmer for a minute. Toss in cooked noodles until fully coated in sauce. Notes from the self-made chef:  Combination of tomato catsup and nestle cream makes the color pink. Hence, it is called pink pasta.

 LET'S MAKE A KANGKONG SALAD! 1/4 kilo Kangkong or River Spinach 2 small tomatoes (sliced into rings) 1 medium red onions (sliced into rings) 1 Red Salted egg (sliced) 1 medium cucumber (sliced into rings)Vinegar Dressing: 1/2 cups vinegar 1 small head of garlic (finely minced) 1/4 teaspoon Sugar a pinch of salt 1/4 teaspoon black pepper (freshly grounded) Kangkong Salad Preparation Instructions : Clean the Kangkong, remove the leaves then wash thoroughly. Blanch the Kangkong leaves, set aside. In a wide platter, arrange kangkong. Top with sliced tomatoes, onions, potatoes and cucumber. In a small bowl, combine vinegar, minced garlic, Sugar salt and black pepper. Serve kangkong with vinegar dressing. Notes from the self-made chef: Red egg can be replace by a fish paste or "bagoong". 

1 pc egg, beaten ( optional ) FILLING 1 can (184 g) tuna chunks in oil, drained 1 cup (110 g) ubod strips, blanched for 2 minutes 100 g Baguio pechay, shredded 50 g sotanghon, soaked for 5 minutes then drained 2 stalks wansuy, chopped 1 tsp sesame oil 1 can (234 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup) 1 tbsp oyster sauce 1/2 tsp patis 20 pc lumpia wrappers SAUCE 4 cloves garlic, crushed 1 pc siling labuyo, chopped 3 tbsp rice wine 2 tsp DEL MONTE Red Cane Vinegar 1 tbsp Hoisin sauce 1 tsp cornstarch, dissolved in 1 tsp water 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) pineapple syrup 1. COMBINE all ingredients for filling except lumpia wrapper. Mix well. 2. PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels . 3. SAUCE: SAUTÉ garlic and sili in 1/2 ...

 SIPO EGG RECIPE 1 medium size yellow onion 1 T butter ½ kilo shrimp, shelled & deveined 1 cup frozen peas & carrots, blanched ½ cup singkamas ( jicama ), blanched 1 can cream of mushroom soup 1/8 cup shrimp stock (boil the shrimp head & reserve stock) 30 quail eggs (boiled & shelled) 1 sachet ajiginisa shrimp 1/8 cup cashew nut PROCEDURE: 1. Sauté onions in butter until translucent. 2. Add shrimp. When the shrimps turn pink, stir in frozen peas and carrots and turnips. 3. Add cream of mushroom and shrimp stock little by little. Check for medium think consistency (it should not be too lumpy or watery). 4. Let it boil and simmer 5. Add quail eggs and season with Aji Ginisa Shrimp. 6. Remove pan from heat and transfer to a  serving dish , sprinkle cashew nut over dish . Note from the self-made chef : You can use nestle cream and evaporated milk instead of cream of mushroom. For those with aller...