0 | P a g e

merrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmerrychristmasmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmrtyuiopasdfghjklzxcvbnmqwertyuiopas

CCChhhrrriiissstttmmmaaasss RRReeeccciiipppeee FFFiiillliiipppiiinnnooo CCCuuuiiisssiiinnneee

1 | P a g e

TTaabbllee ooff CCoonntteennttss

Embutido ............................................................................................................................... 2

Crispy Pata............................................................................................................................. 3

Kaldereta .............................................................................................................................. 4

Morkon……………………………………………………………………………………………………………………………5

Paella Marinera .................................................................................................................... 6

Bibingka……………………………………………………………………………………………….………………………….7

Pancit Malabon……………………………………………….………………………………………………………………8

Leche Flan ............................................................................................................................ 9

Buko Salad………………………………………………………………………………………………………………………….………10

Fruit Salad ............................................................................................................................ 11

2 | P a g e

Embutido

Ingredients: 2 lbs ground pork 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 pcs hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.) Cooking Procedure: 1. Place the ground pork in a large container 2. Add the breadcrumbs then break the raw eggs and add it in. Mix well 3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly 4. Add the raisins, tomato sauce, salt, and pepper then mix well. 5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance) 6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. 7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil. 8. Place in a steamer and let cook for 1 hour. 9. Place inside the refrigerator until temperature turns cold 10. Slice and serve. Share and Enjoy! Number of servings (yield): 6

3 | P a g e

Crispy Pata

Ingredients: 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned 6 pieces dried bay leaves 2 tablespoons whole peppercorn 4 to 6 pieces star anise (optional) 6 teaspoons salt 2 teaspoons ground black pepper 2 to 3 teaspoons garlic powder 12 to 15 cups water 8 to 12 cups cooking oil Cooking Procedure: 1. Pour water in a cooking pot then let boil. 2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt. 3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). 4. Remove the tender leg from the cooking pot and set aside until the temperature goes down. 5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub. 6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil. 7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure. 8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate. 9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce. 10. Share and enjoy! Number of servings (yield): 4

4 | P a g e

Kaldereta

Ingredients: 2 lbs beef, cubed 3 garlic cloves, crushed and chopped 1 onion, finely chopped 4 cups water 1 cup red bell pepper, cut into strips 1 cup tomato sauce 1/2 cup liver spread or liver paste (processed using blender) 1 tsp. crushed chili 3 large bay leaves 2 cups potatoes, sliced 2 cups carrots, sliced 1 cup cooking oil 2/3 cup green olives salt and pepper to taste Cooking Procedure: 1. Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown 2. Remove the fried carrots and potatoes from the pan and set aside 3. In the same pan where the vegetables were fried, sauté the garlic and onions 4. Add the beef and simmer for 5 minutes 5. Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot) 6. Add the tomato sauce and liver spread and simmer for 10 minutes 7. Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes 8. Add salt and pepper to taste 9. Serve Hot. Enjoy! Number of servings (yield): 6

5 | P a g e

Morcon

Ingredients: 2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece 2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth) 1/4 tsp salt 1 piece lemon 1/2 cup soy sauce 1 piece medium sized carrot, cut into long strips 1/2 cup flour 1/2 cup cooking oil 4 pieces hotdogs, cut in half lengthwise 2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces 3 pieces hard boiled eggs, sliced 3 ounces cheddar cheese, cut in strips (about 1/2 inch thick) Cooking Procedure: 1. Marinate the beef in soy sauce and lemon juice for at least 1 hour 2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side 3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up 4. Place cooking oil in a pan and apply heat 5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown 6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil 7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used) 8. Optional: Fry the simmered meat for at least 2 minutes 9. Remove the strings and slice into serving pieces 10. Place in a serving dish and add the sauce. 11. Serve hot. Share and enjoy! Number of servings (yield): 4

6 | P a g e

Paella Marinera Ingredients: 2 lbs seasoned yellow rice (arroz amarillo) 1 lb mussels (tahong) 1/2 lb fresh squid, cleaned 1 lb cooked clams (almejas) 8 pieces medium crabs, cleaned 1 lb shrimp, cleaned 43 ounces tomato sauce A hint of Tabasco sauce 3/4 cup pimiento, sliced 3 medium onions, diced 1 head garlic, minced spanish saffron 3 to 4 cups water 1/4 cup olive oil salt and ground black pepper to taste Cooking Procedure: 1. Combine seasoned yellow rice and water and soak for 3 hours. 2. Heat a Paellera or large pan then pour-in olive oil. 3. When the oil is hot, saute the garlic and onions. 4. Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out. 5. Add tomato sauce then cover the pan. Cook for a minute. 6. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate. 7. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes. 8. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done. 9. Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it. 10. Serve with some lemon or lime wedges. 11. Share and enjoy! Number of servings (yield): 12

7 | P a g e

Bibingka

Ingredients: 1 cup rice flour 1/8 teaspoon salt 2 1/2 teaspoon baking powder 3 tablespoons butter 1 cup granulated sugar 1 cup coconut milk 1/4 cup fresh milk 1 piece salted duck egg, sliced 1/2 cup grated cheese 3 pieces raw eggs Pre-cut banana leaf Cooking Procedure: 1. Preheat oven to 375 degrees Fahrenheit. 2. Combine rice flour, baking powder, and salt then mix well. Set aside. 3. Cream butter then gradually put-in sugar while whisking. 4. Add the eggs then whisk until every ingredient is well incorporated. 5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing. 6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes. 7. Arrange the pre-cut banana leaf on a cake pan or baking pan. 8. Pour the mixture on the pan. 9. Bake for 15 minutes. 10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off). 11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown. 12. Remove from the oven and let cool. 13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut. 14. Serve. Share and enjoy!

8 | P a g e

Pancit Malabon

Ingredients: 1 lb thick rice noodles Sauce: 1/2 lb pork belly, boiled and sliced 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water) 3/4 cup shrimp juice 3 tablespoons fish sauce (patis) 1/2 teaspoon ground black pepper 1 tablespoon fresh garlic, minced 1 medium-sized onion, minced 1/4 cup pork rinds (chicharon), pounded Toppings: 1/2 lb shrimp, shelled, cooked, and halved lengthwise 1/4 lb adobong pusit, sliced 1/2 cup pork rinds (chicharon), pounded 1 cup napa cabbage (pechay baguio), chopped then blanched 1 piece lemon, quartered 3/4 cup tinapa flakes 3 pieces hard boiled eggs, sliced 1 tablespoon parsley, chopped 2 tablespoons toasted garlic

Cooking Procedure: 1. Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside. 2. Start making the sauce by sautéing the minced garlic and onion. 3. Add chopped boiled pork and cook for 3 minutes. 4. Add fish sauce and ground black pepper then stir. 5. Pour-in shrimp juice and annatto water and let boil. 6. Add pounded pork rinds (chicharon) then stir. 7. Simmer for 2 to 3 minutes then turn off heat. 8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well. 9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings. 10.Serve with lemon or calamansi and a lot of love. Share and enjoy! Number of servings (yield): 6

9 | P a g e

Leche Flan Ingredients: 10 pieces raw eggs 1 small can condensed milk 1 cup fresh milk (or evaporated milk) 1 cup granulated sugar 1 tsp vanilla extract Cooking Procedure: 1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). 2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater 3. Add the condensed milk and mix thoroughly 4. Pour-in the fresh milk and mix well 5. Put the mold (llanera) on top of the stove and heat using low fire 6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color 7. Spread the caramel (liquid sugar) evenly on the flat side of the mold 8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold 9. Cover the top of the mold using an Aluminum foil 10. Steam the mold with egg and milk mixture for 30 to 35 minutes. 11. After steaming, let the temperature cool down then refrigerate 12. Serve for dessert. Share and Enjoy! Number of servings (yield): 6

10 | P a g e

Buko Salad Ingredients: 4 cups young coconut (buko), shredded 6 ounces sugar palm fruit (kaong), drained 12 ounces coconut gel (nata de coco), drained 2 cans (15 ounces each) fruit cocktail, drained 8 ounces pineapple chunks, drained 1 (14 ounce) can sweetened condensed milk 7 ounces table cream Cooking Procedure: 1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients. 2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed. 3. Refrigerate for at least 4 hours or place in the freezer for 1 hour. 4. Transfer to a serving bowl. 5. Serve for dessert. 6. Share and enjoy! Number of servings (yield): 6

11 | P a g e

Fruit Salad Ingredients: 1 can (large) fruit cocktail 1 cup fresh strawberries, cleaned and cut in half lengthwise 1 cup blueberries, cleaned 3 pieces kiwi, cleaned and sliced into bite size pieces 3/4 cups nata de coco 14 ounces condensed milk 8 ounces table / medium cream or all purpose cream Cooking Procedure: 1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl. 2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly. 3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact. 4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits. 5. Refrigerate for at least 3 hours. 6. Serve Chilled. Share and Enjoy! Number of servings (yield): 6