NTM

Leche Flan

Ingredients:

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

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

2. Pour the caramelized sugar into aluminum molds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds.

3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

4. Gently pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick.

5. Cover molds individually with aluminum foil.

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.

To serve: run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Halo Halo

Ingredients:

1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams cut into 1-inch cubes
2 cups shaved ice
2 cups milk
4 scoops of favorite ice cream
1/2 cup chopped peanuts or rice krispies

1. Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.

2. Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.

3. In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.

4. Top with 1/2 cup shaved ice.

5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.

6. Sprinkle nuts or rice krispies over it.

You can eat it as is or mix the whole concoction before eating. Some of the ingredients above, such as corn or fruits may be substituted with cherries, crushed pineapple, papaya, or any other ripe fruits in season.

Buko Salad

Ingredients:

20 Buko (soft, young coconut), shredded

1 can oranges, drained and sliced

1 can fruit cocktail, drained

1 can pineapple tidbits with juice

1 lg. box of raisins

1 small can Nestle cream

2 cups sweetened condensed milk

1. Combine all ingredients and mix well.

2. Refrigerate at least 30 min before serving.

Serves 10-15 people

Lumpia

Ingredients:

1 lb ground beef or ground pork

4 cloves of garlic, minced

1/2 of a small onion, chopped

1 tsp. salt

1/4 tsp. pepper

1 cup cabbage

1/4 cup carrots cut into thin, long strips

1/4 cup green beans cut into thin, long strips

Lumpia wrappers

1. Cook vegetables and garlic in a pan until the are almost soft.

2. In seperate pan, brown meat. Then add vegetables to meat.

3. Fill each lumpia wrapper with meat mixture and wrap like an egg roll.

4. Fry lumpia in hot oil until golden.

Serve with rice and sweet and sour sauce or sweet chili sauce.

Pancit Canton

Ingredients:

1-2 lbs cubed pork or chicken

4 cloves of garlic

1 medium onion, chopped

1-2 tsp. salt

1/2 tsp. pepper

2 cups water

4 Tbsp. soy sauce

4 Tbsp. vinegar

1/2 lb green beans, cut into long, thin strips

2 carrots, cut into long, thin strips

3 leaves of cabbage, chopped

1 cube chicken bouillion

1 medium package Canton noodles (or bihon noodles if you like thinner)

1. Brown meat , garlic and onion.

2. Add salt, pepper, and water.

3. Add the rest and cook for 5 minutes, adding more water if needed.

4. Add noodles after they have soaked in water for about 5 minutes.

5. Stir constantly until heated through.

6. Serve with lime juice to sprinkle over top.

Pork or Chicken Adobo

by Elsie Gawang, my lovely helper

Ingredients:

2 lbs pork or chicken cut into cubes (or both if you want to do it Filipino style)

1/2 a garlic head, each clove cut into fourths

1/4 cup coconut vinegar

1 large bay leaf

1 whole peppercorn, crushed

1/2 tsp. salt

1 Tbsp. soy sauce

1 potato

1 1/2 cups water

1. Saute meat in oil and cook through.

2. Add all ingredients except for water.

3. Add water and simmer until all is tender.

Add water, vinegar, or sugar to taste.  Serve over rice.  The rice is especially tasty if you top it with the leftover adobo sauce.

Cockroach Killer

            from Sue Pruett, an experienced cockroach killer

Ingredients:

¼ kilo boric acid (get regular boric acid not for eyes)

1 medium onion, finely chopped

1 cup flour

1 pinch salt

Add milk to make into balls (pie crust consistency)

Make into size of golf balls (balls set hard)

Place in corners of cupboards, etc.

Keep out of reach of children/pets