1. By Denver Ordinante

6.  1 whole chicken,(approx.1kg), quartered
 6 stalks lemongrass, white part pounded
 1/2 tsp chopped ginger
 1/3 cup annatto oil
 1 cup soda(sprite)
 2 tbsps tamarind paste or juice
 1/3 cup tamarind leaves, washed
 3 tbsps chopped garlic
 3 tbsps lea and perrins Worcestershire sauce
 1 1/2 tbsps fish sauce
 1 tsp pepper

7. 1. Place all ingredients in a bowl and marinate
for at least 25 mins.
2. Transfer in a pan and bring to a boil to cook
chicken for about 15 mins.
3. Remove chicken and simmer stock for another
15 mins.
4. Strain and reserve stock for grilling.
5. Cook chicken over hot charcoal and brush
frequently with the reserved stock. Cook just
until chicken has burn marks.

9.  1/2 k. pork liempo (pork belly), whole cut
 1 cup Sprite or 7-up
 1/2 head garlic
 1 tsp. peppercorns
 2 tbsp salt
 1 bay leaves
 1 tsp. soy sauce
 cooking oil for frying

10. 1. Wash pork belly and place in a pot.
2. Add Sprite or 7-up and enough water to cover the
pork belly.
3. Add salt, peppercorns, garlic, bay leaves and soy
sauce.
4. Cover and bring to a boil and simmer for 45
minutes to 1 hour or until tender.
5. Remove all scum that rises. Remove pork belly
from the pot and place in a colander and let sit for
a while so the liquid will drain.
6. Dry with paper towels if necessary. Keep
refrigerated for several hours.

12.  1 kg medium sized Squid
 2 egg whites
 1 cup plain (all-purpose) flour
 1 cup oil
 5 pcs calamansi (lime) or 1 pc lemon
 Salt
 Pepper

13. 1. Clean the Squid, remove the head, ink sacs and
tentacles discarded, outer purple skin peeled off and
do not cut squid open.
2. Slice squid into ½ inch rings. Marinate in calamansi
juice for about 15 minutes.
3. Dip squid rings in egg whites, and then dredge in
flour.
4. Heat oil in a wok and fry squid rings in hot oil a few
pieces at a time until they turn golden yellow, about 1
minute. Do not overcook as this will make the squid
tough. Remove squid rings from the wok and drain on
paper towels. Season with salt and pepper. Serve with
Garlic Mayonnaise Dip as an appetizer.

16.  1 kg. spaghetti noodles
 1/2 kg. ground beef
 1/2 kg. ground pork
 1/4 kg. hotdogs, diagonally sliced
 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
 3 pieces laurel leaves (bay leaves)
 1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
 2 green bell peppers, diced
 2 onions, chopped
 1 head garlic, minced
 3 tablespoons of cooking oil
 1 cup of water
 Salt and pepper to taste
 1/2 cup grated cheese

17. 1. Cook spaghetti noodles according to package instructions.
2. In a sauce pan or wok, sauté garlic and onions in cooking
oil.
3. Add ground beef, ground pork, laurel leaves, bell pepper
and a cup of water. Bring to a boil and let simmer for 10
minutes.
4. Add tomato sauce or combination of banana catsup and
tomato sauce, salt and pepper to taste then let simmer for
another 10 minutes
5. Add brown sugar and hotdogs. Continue to simmer for an
additional 5 minutes.
6. Optional: add hot sauce e.g. Tabasco for more spice if
desired.
7. Serve with the cooked spaghetti noodles and grated cheese
on top.

19.  1 pack (1 lb) rice noodles (bihon)
 Sauce:
 2 tbsp cooking oil
 1/2 lb ground pork
 1 tbsp anatto powder
 3 cups pork broth
 1 piece shrimp cube
 6 tablespoons all-purpose flour
 2 tbsp fish sauce
 1/2 tsp ground black pepper
Toppings:
 1 cup boiled pork, thinly sliced and cut into small pieces
 2 pieces fried firm tofu (tokwa), cubed
 ½ cup tinapa flakes (smoked fish)
 ½ cup chicharon (pounded)
 2 hard boiled eggs,sliced
 ½ cup cooked shrimps (boiled or steamed)
 1/4 cup green onion or scallions, finely chopped
 3 tbsp fried garlic
 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

20. 1. Soak the rice noodles in water for about 15 minutes.
Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the
cooking oil.
3. When the oil is hot enough, put-in the ground pork
and cook for about 5 to 7 minutes
4. Dilute the annato powder in pork broth then pour the
mixture in the saucepan. Bring to a boil (If you are
using anatto seeds, soak them first in 3 tbsp water to
bring-out the color)
5. Add the shrimp cube and stir and simmer for 3
minutes
6. Add the flour gradually while stirring.

21. 7. Add the fish sauce and ground black pepper then
simmer until sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or
bamboo strainer) then submerge the strainer in the
boiling water for about a minute or until the noodles
are cooked. (make sure that the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid
from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the
toppings over the sauce.
13. Serve with a slice of lemon or calamansi. Share and
enjoy

23.  1 (16 ounce) package lasagna noodles
 1/2 pound ground pork
 1/2 pound lean ground beef
 1 (8 ounce) can tomato sauce
 1 (28 ounce) can crushed tomatoes
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1/2 teaspoon dried oregano
 1/2 cup minced onion
 1/8 teaspoon white sugar
 1 1/2 teaspoons dried basil
 1 1/2 teaspoons salt
 1 pound small curd cottage cheese
 3 eggs
 3/4 cup grated Parmesan cheese
 2 teaspoons salt
 1/4 teaspoon ground black pepper
 1 pound shredded mozzarella cheese

24.  1/2 cup minced onion
 1/8 teaspoon white sugar
 1 1/2 teaspoons dried basil
 1 1/2 teaspoons salt
 1 pound small curd cottage cheese
 3 eggs
 3/4 cup grated Parmesan cheese
 2 teaspoons salt
 1/4 teaspoon ground black pepper
 1 pound shredded mozzarella cheese

25. 1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot
of lightly salted water to a boil.
2. Add noodles and cook for 8 to 10 minutes or until al dente; drain
and set aside.
3. Place pork and beef in a large, deep skillet. Cook over medium
high heat until evenly brown. Stir in tomato sauce, crushed
tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt.
Simmer over medium-low heat for 30 minutes, stirring
occasionally.
4. In a large bowl, combine cottage cheese, eggs, Parmesan cheese,
parsley, salt and pepper.
5. In a 9x13 inch baking dish, place 2 layers of noodles on the
bottom of dish . layer 1/2 of the cheese mixture, 1/2 of the
mozzarella cheese and 1/2 of the sauce; repeat layers.
6. Cover with aluminum foil and bake in preheated oven for 30 to
40 minutes. Remove foil and bake for another 5 to 10 minutes;
let stand for 10 minutes before cutting; serve.

28.  4 1/2 ounces bittersweet chocolate, finely
chopped
 2 tablespoons (1 ounce) unsalted butter, diced
 2 tablespoons espresso or very strong coffee (I
used decaf espresso from a local Starbucks)
 1 cup cold heavy cream
 3 large eggs, separated
 1 tablespoon sugar

29. 1. Whip the cream to soft peaks, then refrigerate.
2. Combine the chocolate, butter, and espresso
in the top of a double boiler over hot, but not
simmering, water, stirring frequently until
smooth. Remove from the heat and let cool
until the chocolate is just slightly warmer than
body temperature. To test, dab some chocolate
on your bottom lip. It should feel warm. If it is
too cool, the mixture will seize when the other
ingredients are added.

30. 3. Once the melted chocolate has cooled slightly, whip
the egg whites in a medium bowl until they are foamy
and beginning to hold a shape. Sprinkle in the sugar
and beat until soft peaks form.
4. When the chocolate has reached the proper
temperature, stir in the yolks. Gently stir in about one-
third of the whipped cream. Fold in half the whites just
until incorporated, then fold in the remaining whites,
and finally the remaining whipped cream.
5. Spoon or pipe the mousse into a serving bowl or
individual dishes. If you wish, layer in fresh
raspberries and whipped cream. Refrigerate for at
least 8 hours. (The mousse can be refrigerated for up
to a day.)

32.  1 can (390g) evaporated milk
 1 can (390g) condensed milk
 10 egg yolks
 1 teaspoon of vanilla extract or lemon essence
 1 cup sugar
 3/4 cup water

33. 1. In a saucepan, mix the sugar & water. Bring to a boil for a
few minutes until the sugar caramelize. Pour the
caramelized sugar into aluminum moulds - you can use any
shape: oval, round or square. Spread the caramel on the
bottom of the moulds. Mix well the evaporated milk,
condensed milk, egg yolks and vanilla by hand or blender.
2. Gently pour the mixture on top of the caramel on the
aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch
thick. Cover moulds individually with aluminum foil.
3. Steam for about 20 minutes (the traditional way to make
Leche Flan is by open-air steaming on either an open
cooking fire or stove top) OR
4. Bake for about 45 minutes. Before baking the Leche Flan,
place the moulds on a larger baking pan half filled with very
hot water. Pre-heat oven to about 370 degrees before
baking. Let cool then refrigerate

35.  Sweetened red beans
 Sweetened garbanzos
 Sweetened saba banana
 Sweetened kamote
 Sweetened jackfruit
 Sweetened kaong
 Cooked sago
 Pinipig
 Macapuno
 Shaved/Crushed ice
 Ice cream
 Ube haleya
 Leche flan
 Milk
 White sugar

36. 1. Half-fill a tall glass with your choice of sweets.
2. Fill with shaved/crushed ice. Top with ice
cream, ube haleya or leche flan
3. Serve with milk and sugar.

39.  4 Madura Premium Blend Tea Bags
 2 cups water
 4 teaspoons of honey, sugar or sweetener to
taste
 3 teaspoons of lemon juice
 2 cups filtered water
 Ice Cubes
 Lemon slice

40. 1. Make up 1 cup of Madura's Premium Blend
using 4 teabags.
2. Infuse for 3-4 minutes. Remove tea bags.
Allow to cool.
3. Pour tea into a large jug and add 4 teaspoons
of sugar, honey or sweetener to taste. Add 3
teaspoons lemon juice and stir to dissolve.
Pour over 2 cups cool filtered water. Chill in
the refrigerator. Serve in a tall glass with ice
cubes and garnished with a lemon slice

42.  Fruits
 Condensed Milk
 Ice Cubes

43. 1. Cut into Slices the fruits then put it in the
blender same with the ice cubes and
condensed Milk.
2. Blend until smooth. If you want a Garnish
Slice a fruit(may be a orange or strawberry) cut
it in slight Half Serve when cold

45.  1/2 gallon H-E-B Creamy Creations 1905
Vanilla Ice Cream
 6 (12 ounce) cans H-E-B Old Fashioned Root
Beer
 1 aerosol can whipped cream
 6 maraschino cherries, drained

46. 1. Place 2 large scoops of H-E-B Creamy
Creations Vanilla Ice Cream in 6 tall 16-oz.
2. glasses or mugs (place in freezer for 30
minutes before using).
3. Slowly pour H-E-B Old Fashioned Root Beer
over ice cream. Top each root beer float with
whipped cream and a cherry.