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1 pack (250ml) all purpose cream

1 cup condensed milk
1 pack (250g) graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges
For the gelatin:
2 packs unflavored gelatin
Fruit cocktail syrup
Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham crackers.
Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover with graham crackers.
Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham
crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill.
Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is


For Cake :
3/4 cup butter
1 cup caster sugar
1 cup full cream evaporated milk
2 eggs, slightly beaten
3/4 cup plain flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp of rum (optional)
Methods :
1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.Stir over low heat until
sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over
the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
4. Heat up the steamer.
5. Lined and greased a 8 or 9 inch round baking pan.
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece
of aluminium foil.
7. Cover the steamer and steam over medium heat for 55 mins or until skewer came out clean.
8. Cool the cake in pan before turning out for further decoration.
For Frosting :
1 cup chocolate chips

1/2 cup milk

Method :
1. Double boil the chocolate and milk until chocolate is melted.
2. Pour slowly and evenly onto the cake and chill the cake.
Recipe adapted from Cooking Crave.

Graham crackers
1 cup crushed graham crackers
1 pack all-purpose cream
1 can condensed milk
3 pieces of ripe mangoes(over ripe is best), thinly sliced
a square or rectangular dish or container
1. In a separate bowl, mix condensed milk and all purpose cream until well blended.
2..Place and fill the bottom of the dish with graham crackers. You can break the crackers or you can lay it whole..
3. When the bottom of the dish, is already filled, spread around 1/3 of the milk mixture on top of the crackers. Use a
spoon to spread evenly.
4. Place some mango slices on top after milk mixture has been spread evenly. .
5..Repeat the steps 2,3 and 4. until you have 3 levels..
6.. The top layer should be the slices of mangoes covered with crushed graham crackers..
7. Cover container with tin foil and put in the freezer for an hour or so.
8. Slice and serve.

10 packs of individual wrapped Graham crackers
1 can (14oz)condensed milk
1 cup desiccated coconut
Crush Graham crackers into pulp.
Mix crushed Graham crackers with the condensed milk. Blend thoroughly.
Take a little from the mixture and roll into balls.
Dip the munchkins into desiccated coconut.

How to make melted chocolate

1/4 cup unsalted butter, softened at room temperature
3 tbsp unsweetened cocoa powder

2 tbsp milk
2 tbsp powdered sugar
1. First, mix all the dry ingredients..

2. Then, add it to butter.

3. Mix until smooth...yes you can lick a little to taste only
4. Pour into molds and flatten the top...i used silicone molds here, if you dont have one, just pour it to a plastic
container..then put in the freezer for an hour..
5. .remove from the molds
2 cups shredded young coconut (buko)
1 pack (110ml) all purpose cream
1/2 cup condensed milk
2 tspn pandan essence
1 box pandan gulaman/jelly
1/4 cup uncooked mini Sago Pearls
3 cups coconut water or plain water to cook gulaman
1/2 cup shredded cheddar cheese
~ In a small saucepan, bring water to boil and pour in uncooked mini Sago Pearls, simmer for 10 minutes. Once the
Sago Pearls are cooked, pour the contents of the saucepan through a sieve to strain out the hot water. Place sieve
under your kitchen tap to lightly rinse the Sago Pearls with cold water then completely drain and let it cool.
~ Cook Pandan Gulaman/Jelly as instructed in the packet directions, let it cool/set completely before cutting the jelly into
bite size cubes.
~ In a big mixing bowl, place Buko (shredded young coconut) and cooked mini sago then add in the all purpose cream.
~ Pour in condensed milk and Pandan essence. Combine the mixture well by stirring it with a ladle a few times to make
sure that the Pandan essence is well dispersed. Into the bowl add the cubed Pandan Gulaman/Jelly.
~ Stir your Buko Pandan Salad a couple of times to gently combine your Pandan Gulaman/Jelly. Cover the bowl with a
lid/clingwrap and refrigerate overnight. Top with shredded cheddar cheese and serve this it chilled.
10 young coconuts, hulled and meat scored into strings
5-6 lbs tropical or regular fruit cocktail, drained
1 32 oz pineapple chunks, drained
3 cup red kaong, rinsed and drained
4 cups white kaong, rinsed and drained
1-14 oz condensed milk
3 cup heavy cream
To make the salad, combine all the ingredients and adjust the sweetness by varying the amount of condensed milk. This
can also be made with the addition of raisins, canned sliced peaches and pears and even diced soft cheeses like mild
cheddar and Monterrey Jack. You can also add more coconut meat or sliced apples and whole seedless grapes if you

prefer. Really, any fruit is a welcome addition to this dessert and it is only your preference to a particular fruit that will
limit what you can use to make this dessert. Make sure that you serve this salad really cold.
BAKED MACARONI with garlic bread
kilogram macaroni elbow
Cooking or vegetable oil
kilogram ground pork
1/8 cup cooked ham, diced
Half-bulb garlic, minced finely
1 medium white sweet onion, diced
1 piece laurel leaf
2 cups tomato sauce (sweet style)
100 ml. banana ketchup
2 tablespoon sugar
Salt and pepper to taste
1/2 cup Grated parmesan cheese
1 cup cheddar cheese
1 cup Grated easy or quick melt cheese
Cooking Macaroni:
Cook macaroni in a pot of boiling water with tsp. salt and tablespoon cooking oil or until al dente according to
package instructions.
Once cooked, drain completely then set aside.
Cooking Meat Sauce:
In a large cooking or sauce pan, heat cooking or vegetable oil, saut garlic until golden brown and toss in onion just until
it becomes a little translucent.
Add ground pork until meat becomes tender. I usually sprinkle a little salt to bring out the meat flavor. Dont forget the
laurel leaf.
Mix in cooked ham, saut a little then add cup water, tomato sauce and banana ketchup.
Season with sugar, salt and pepper.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Remove from heat, set aside. Let it cool for a while then combine meat sauce with macaroni.
Toss in some cheese into the macaroni. The remaining cheese will be used as toppings.
Preheat oven at 375 F.
In a baking pan or dish of desired size, spread macaroni into the pan.
Spread remaining cheese on top of the macaroni.
Bake for 15-20 minutes or until cheese melts or until cheese becomes golden brown in color.
Remove from oven and serve while still warm.
1 whole native chicken, cut into serving pieces
3 cups water
3-4 cups coconut milk
4 cups glutinous rice, washed
2 pieces hotdog, cut into 3/4" pieces

1 cup frozen peas, thawed

1 piece carrot, cubed
3 cloves garlic, crushed
1 medium onion, sliced
2 medium potatoes, cubed
1 teaspoon atsuete powder
salt and pepper to taste
4 tablespoons vegetable oil
1 piece green bell pepper, cubed
2 pieces eggs, hard-boiled and sliced
Put chicken pieces in a medium saucepan and add 3 cups water. Season with salt and pepper and cook until the
chicken is tender. In a deep saucepan, saute garlic, onions, and atsuete. Add chicken, hotdog, potatoes, green peas,
and carrots; stir and cover until potatoes are done. Add water if necessary. Add rice and gradually add coconut milk;
season to taste. Cook over low heat until mixture becomes quite dry. When almost cooked, top with banana leaves.
Invert on a serving platter. Garnish with sliced eggs and bell pepper and serve immediately.
1/2 kg chicken, cut into serving pieces
1 1/2 uncooked rice
4 cups water
1 tsp garlic
salt and pepper to taste
1 medium sized onion, minced
4 pieces hard boiled eggs
2 knobs ginger, julienned
3 tbsp safflower(kasubha)
1 piece chicken cube (bouillon)
2 tbsp cooking oil
1/2 cup scallion (green onions)
1/2 cup sauteed garlic
In a pot, heat the cooking oil then saute the garlic, onion, and ginger
Put-in the chicken and cook until outer layer color turns golden brown. Dash in some salt and pepper.
Add chicken cube and uncooked rice then mix and cook for a minute or two.
Pour-in the water and bring to a boil
Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes). You may add more water if needed
and adjust seasoning according to your taste.
Put-in the hard boiled eggs
Add the safflower for additional color and aroma
Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Chewy brownies


1 pack brownie mix (just follow box instruction)

1/4 cup + 1 tbsp vegetable oil
1/4 cup water
1 egg
Toppings: (optional)
PEanut butter
Roasted peanuts

1. Put the brownie mix in a bowl..
2. Add the egg, water and oil..
3. Mix it all up
4. Pour the batter in a greased pan..
5. Now spread some peanut butter on top and sprinkle nuts...
6. Cover with foil..
7. Add a glass of water in a pan..turn on the stove on medium heat
8. Put the cake pan inside and cover for 30-45 mins while the water is boiling. Come back every once in a while to
check the water and make sure it doesnt run dry

9. After 45 mins, remove the pan from the water. Let it cool down and remove foil..

600 grams spaghetti or bucatini
120 grams diced or strips of guanciale or pancetta
1 clove garlic
2 medium eggs
100 g mixed grated Parmesan and all pecorino
olive oil
salt and pepper
Cook the guanciale in a pan along with the whole peeled garlic clove in a little olive oil, until the guanciale is well
Discard the garlic.
Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
Cook the pasta until al dente, drain and add to the pan with the guanciale.

Lower the heat to a minimum and add the egg mixture.

Mix well. Be careful not to let the eggs set.
Remove from the heat and add the rest of the cheese.
Mix again and serve immediately.
4 slices of thickly sliced bread
1/2 stick of butter
1/2 teaspoon parsley flakes
1/2 teaspoon garlic powder
Preheat oven to 350
Let 1/2 stick butter sit out to get soft or put in a bowl in the microwave for about 15 seconds.
Add your parsley flakes and garlic powder to the butter and mix together with a spoon until blended well.
Use your newly made spread to butter both sides of each piece of bread.
Place bread onto a non-stick baking sheet.
Bake in the 350 for 4 minutes on one side, then flip your bread over and bake for an additional 4 minutes on the
other side.
2 1/2 cups all-purpose flour
1 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 pieces raw eggs
1 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, combine all-purpose flour, salt, and baking soda. Mix well and set aside.
On a separate mixing bowl, put in butter and beat.
Gradually add both sugars while beating.
Add-in the vanilla extract and eggs (one piece at a time) while beating.
Gradually add the flour, salt, and baking soda mixture and beat until all the ingredients are well mixed.
Put-in the chocolate chips and chopped nuts.
Fold until the chips and nuts are well incorporated.
Arrange parchment paper in a baking sheet.
Scoop and drop the mixture on the parchment paper.
Place inside the oven and bake for 7 to 9 minutes.
Remove from the oven and place in cooling racks.
4 small ripe avocados, peeled and pitted
2 scoops vanilla ice cream
1 cup fresh milk
1/4 cup condensed milk / add more if needed
12 ice cubes
Place all ingredients in a blender and blend until smooth.
Pour in serving glasses.
Serve cold.


5 pieces jumbo hotdog, slice diagonally
1 large white onion, cut into ring
1/2 cup tomato ketchup
1 tablespoon hot sauce(optional)
1/4 cup butter or margarine

3 tablespoons olive oil

In a pan, heat oil then saute hotdogs.
Add tomato ketchup and hot sauce then stir well.
Add onions then cook for a minute.
Heat the sizzling plate then grease with butter.
Put the hotdog mixture then serve.
Ground Pork together with one carrot
Chopped Onions
Chopped garlic
Siling haba
Lumpia wrapper
Cut the siling haba halfway to be able to remove the seeds.
Blanch with warm water.
Prepare the rest of the ingredients by just mixing the ground pork.
Slid it inside the sili and place a cheese cut lengthwise at the middle and wrap it with lumpia wrapper using
scrambled egg to seal.
Deep fry until golden brown.
1 kilo pork belly
1 pc. onion, quartered
10 pcs. peppercorn
1 stalk celery
1 tsp salt
cooking oil
3 tbsp soy sauce
5 tbsp vinegar
1 onion, minced

1 garlic clove, minced

1/2 tsp sugar
1 to 2 pcs chili (optional)
Prepare the pork belly by scraping the skin with a knife. Wash thoroughly.
Place in a deep stock pot with salt, peppercorn, celery and onion. Boil until tender.
Remove from the pot and drain. Refrigerate for a few hours.
In a deep frying pot, heat the cooking oil and deep fry the pork until golden brown.
Serve hot together the mixed sauce.


4 large eggs
salt and freshly ground black pepper, to taste
30 g butter
2 large slices of bread, toasted
Break the eggs into a mixing bowl and best till runny.
Season with salt and pepper.
Melt half the butter in a pan over low heat.
When melted, add the eggs and cook slowly, stirring all around the bottom and sides to prevent sticking.
Toast and butter the bread when the eggs are almost cooked.
Whisk the remaining butter into the eggs and spoon them onto toa
1/2 kg ground beef
3 hotdogs, sliced
2 medium onions, diced
2 small cloves garlic, peeled and crushed
2 tbsp cooking oil
1/2 cup water
1/2 cup milk
1/2 cup grated cheese
2 tbsp sugar
1 cup banana ketchup
1 cup tomato sauce
cornflour slurry (1/2 cup water + 2 tbsp cornflour)
salt & pepper
500g packet of thick spaghetti
In medium-high, heat your cooking oil in a large frying pan and saut your garlic and onions till they become

Add in your ground beef and while stirring, make sure you break down the meat clumps.
Throw in a good pinch of salt and pepper over the beef. Once the beef are all evenly browned, add in your sliced
hotdogs and cook further for a 15-30 seconds.
Pour in your tomato sauce, ketchup, water, cheese and milk.
Stir the sauce well on each addition.
Reduce the heat to simmering stage.
Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).
Cook the sauce till it becomes slightly thickened. Remove from stove and set aside.
Cook pasta according to package instruction.
Mix cooked sauce to pasta.
Garnish with shredded cheese on top.
Processed filled cheese or cheddar cheese ( or keso de bola )
1 pack spring roll wraps around 30 pcs
water for sealing the spring roll wraps
bacon or ham ( optional )
1 cup Canola cooking oil
Filipino Cheese Sticks Cooking Instructions:
Slice the cheese into 1/2 cm thickness (all sides) with a length of 3 4 inches.
Cut the spring roll wraps in the middle making 2 triangles.
Wrap the cheese with spring roll wraps
Seal the edges with water.
Heat the frying pan and pour-in the cooking oil. Let the oil heat-up for a few minutes.
Deep-fry the cheese sticks for 4 minutes or until the color of the spring roll wrapper turns golden brown.
Serve with ketchup and mayonnaise dip.

No bake red velvet cake

Ingredients for the cake
1 1/4 cup all purpose flour
2 tsp baking powder
A pinch of salt
3/4 cup sugar
1 egg
1/4 cup butter
1 1/2 tbsp cocoa powder
1/2 tsp red food color (mine is green leaves brand)
1/2 tsp vanilla essence
1/2 cup all purpose cream + 1 tsp calamansi juice ( for homemade buttermilk)

Red velvet cake uses buttermilk..but it's very hard to find so I made a DIY buttermilk.. just combine the
cream and calamansi juice.. you can use lemon juice or anything acidic to thicken the can also
use milk..

Next..cream the butter and sugar..then add egg and mix together..

Add now the vanilla...set aside..

Mix the cocoa and the food trying to use the food color as little as possible..just 1/2 tsp is enough for
me..some recipe uses 2 bottles of red color! thats enough to make my black heart and green mind turn red..
Mix it until it makes a can a few drops of milk or water if it's too dry...set aside
Now mix the flour, baking powder and pinch of can sift it together if you have a sifter to equally
distribute the powders... but for me I don't have it so I just mixx it with fork..hehe
Now add the red cocoa paste to the creamed butter sugar and egg..mix well
Now combine the half of the homemade buttermilk to the mix...
Now add the half of the dry mix...don't over mix! I try to mix it in just 10 strokes..
Now add the other half of the buttermilk and fold again....
Add the remaining flour and fold...
After...pour into pan..
Cover in foil.. Steam for 30-45 minutes...
Now we're going to make the frosting wile waiting..
1/4 cup powdered sugar or more depending on your preferred sweetness..
1/4 cup unsalted butter
1/2 cup cream cheese
1/4 cup powdered sugar
1/2 cup whipping cream
1/4 creamcheese
I tried both frosting both tastes great but the second option yields more frosting
Whip all the ingredients together... the laziest way to do it. Hehe
Put the frosting inside a piping bag..or any plastic will long as it's clean okayyy...
After the cake is cooked, cool it and cut it in half... Level the top....
Then make crumbs by scraping the left over cake top..
Add frosting at the center spread and sandwhich the other on top..