Bibingka (Sweet Rice Cake)

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder

Preheat oven to 350 degrees F.

Mix sugar and melted butter.
Add eggs and mix until blended with
sugar mixture.
Add milk and vanilla.
Mix.
Add sweet rice flour and
baking powder.
Mix well.
Pour into a 9 x 13-inch pan and bake for
35 to 45 minutes.

Tinola

1 (3 to 4 pound) whole chicken, cut up
2 tablespoons vegetable oil
2 to 3 tablespoons patis (fish sauce)
1-inch ginger sliced
Fresh garlic or garlic powder, to taste
1 1/2 cups green papaya, peeled, seeded and cubed
1/2 cup tender pepper leaves or fresh or frozen spinach
3 to 4 cups water
1 small package cellophane noodles, soaked until limp
Salt to taste

Brown chicken on medium to medium high heat in stew pot.
Add
patis and ginger and continue cooking for another 3 to 5 minutes.
Add garlic and water.

Boil chicken on low heat until tender.
Add green papaya and boil
until color fades and fruit is almost translucent.
Add noodles and
pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes

Turon

1 package lumpia wrappers
5 medium bananas
1 can or jar jackfruit, drained
1 jar grated young coconut, undrained
1/8 teaspoon brown sugar for each turon

Cut banana in half, and cut each half into 3 pieces.
Place on
top of lumpia wrapper and top with 2 or 3 thin strips of jackfruit
(to cover length of banana).
Top jackfruit with coconut.
Sprinkle
1/8 teaspoon of sugar over top of fruit.
Roll into shape of eggroll
and fry in canola oil until golden brown on each side.
(Turon can
be frozen and fried as desired.)

Yield: 30 servings

Coconut Gulaman

From the Philippine Islands

2 1/2 cups coconut milk
2 envelopes Knox gelatine
1 cup granulated sugar
1/2 cup water
1 cup evaporated milk

Dissolve gelatine in water.
First add sugar and coconut.
Cook
over very low heat for 20 minutes.
Do not let it boil.
Add milk.
Pour into an 8-inch square pan and cool.
Chill.

Lumpia Shanghai (Philippine Fried Egg Rolls)

Posted by WingsFan91 7/19/01 5:08:59
am

1/2 pound ground lean pork
1/2 pound shrimp, chopped fine
1/2 cup water chestnuts, chopped
1/2 cup green onions, chopped fine
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
1 egg
1 tablespoon soy sauce
1 package lumpia wrappers or egg roll wrappers
1/2 cup cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy
sauce.
Season with salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper,
fold wrapper burrito style, tucking in the ends and seal with a few
drops of water.
Deep fry in hot oil and drain on paper towels.

Serve with sweet and sour sauce.

Boiled Rice Cakes (Palitao)

2 cups sweet rice powder (sold in Oriental food stores)
1/2 cup water
1 cup grated coconut
1/4 cup sesame seeds
1 cup granulated sugar

Combine the sweet rice powder and 1/2 cup water and blend
well.

Boil 1 1/2 quarts water in saucepan.
Form the mixture into small
balls, flatten, and drop into boiling water.
When dough floats,
remove from water and roll balls in grated coconut.

Spread sesame seeds on cookie sheet and toast at 350 degrees F
until brown.
Mix seeds with sugar and sprinkle on top of
palitao.