Instructions

1. Pour 2 1/2 cups of water in a pot and bring to a boil

2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup
warm water then pour-in the pot. Stir
continuously
4. Once the glutinous rice is cooked
(about 12 to 18 minutes of cooking
with constant stirring), add the sugar
and cook for another 5 minutes or
until the texture becomes thick.
5. Remove from the pot and place in a
serving bowl.
6. Serve hot with a swirl of condensed
milk on top.

PICHI-PICHI
INGREDIENTS

 2 cups Grated Cassava or Cassava Flour

 2 cups White Sugar

 2 cups Pandan Water or water with ½ tsp pandan

extract

 ½ tsp Lye Water

 2 cups Grated Coconut or Grated Cheese

INSTRUCTIONS

1. In a bowl, mix the sugar and pandan water until sugar is dissolved.

2. Mix in the cassava and then add the lye water drop by drop mixing well as you do so.

3. Pour the batter into molds and steam for 45 minutes. It will be clear and firm once cooked. Let it
cool

4. Remove from molds and roll into grated coconut or cheese.

5. Serve immediately.
 INGREDIENTS

PALITAW  4 1/2 cups glutinous rice flour

 2 cups water
 sugar for dusting
 shredded coconut for dusting
INSTRUCTIONS

1. Mix the glutinous rice flour with the water until a thick, sticky mixture forms. Roll into
small balls.

2. Bring a large pot of water to boil. Add the glutinous rice balls and boil until solid and
floating to the top, about 10 minutes. Drain the water and let the palitaw cool slightly.

3. When cool enough to handle, roll in a bowl of sugar and coconut. Serve plain or on
skewers. In my opinion, these are best while they’re still hot. For a fun twist, try adding
food coloring to the dough or topping with colored sugar

LUGAW
INGREDIENTS
 1 cup medium-grain white rice
 1 ½ tablespoons concentrated chicken
base or 4 bouillon cubes
 ½ teaspoon kosher salt
  1 eight-ounce boneless, skinless chicken breast, very thinly sliced
 1 tablespoon minced ginger
 2 tablespoons olive oil
 3 garlic cloves, thinly sliced
 1 scallion, finely chopped
 2 to 3 round slices lemon, each cut in half

PREPARATION
1. In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a
boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
2. Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
3. Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light
golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
4. Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.

MAJA
INSTRUCTIONS BLANCA
 

Grease a
(21x21cm) square
pan with butter or
margarine. Set
aside.
 Combine coconut
milk, milk and
condensed milk in
a pot and bring to
boil over medium
heat while stirring
occasionally.
 Add the corn kernel. Pour in the cornstarch mixture and stir constantly and quickly until the
texture turns into a paste-like consistency. Remove from heat and transfer to greased pan
immediately. Gently tap the pan on the kitchen counter a couple of times to get rid of trapped
bubbles and even out the surface with spatula or spoon. Let the Maja Blanca settle and cool down.
 Toast the coconut flakes in a pan over low fire until browned. Stir constantly to avoid burning
them. Set aside.
 Sprinkle top with toasted coconut flakes.

Ingredients
 1 cup Sticky or glutinous rice
 1 cup Water
 2 cups Coconut milk
 2 tbsp Dark brown sugar
 1 cup Coconut Cream
  Banana leaves (optional)

Instructions BIKO WITH LATIK

1. In a pot, add 1 cup sticky rice and 1 cup water. Cover and bring to a boil. Leave to cook for 10-15 minutes or till the
rice is fully cooked and the water has evaporated. Alternatively, you can also prepare in a rice cooker by adding the
washed rice with 1 cup of water. Set aside to cool.
2. In a pan mix 2 cups coconut milk and 2 tbsp sugar. Mix till sugar dissolves and the liquid turns a caramel-like
color.
3. Add the rice into the pan and mix till rice fully absorbs the coconut caramel mix. Stop mixing when the rice turns
too sticky to mix.
4. Line the leaves in a small plate or baking dish. Carefully add the sticky rice, spreading it to make an equal surface.
5. In another pan at medium heat, add the coconut cream. Continue to cook, mixing continuously till the oil and solids
fully separate. This may take 5-8 minutes. Once the coconut curds turn a golden brown color, strain and allow to
cool.
6. Top with the Coconut cream (Latik) and serve warm.

JAVA RICE WITH FRIED PORKCHOP Ingredients

Java Rice Ingredients:
 1 1/2 cups rice uncooked
(washed)
 1 piece Knorr Pork Cube
 1/4 teaspoon turmeric
powder
 2 tablespoons onion minced
 1 clove garlic minced
 1/2 teaspoon sugar
 3 tablespoons annatto oil
 2 cups water
 2 tablespoons margarine
 Salt to taste

Fried Pork Chop Ingredients:

 4 pieces pork chops
 2 pieces egg beaten
 1 cup all-purpose flour
 1/8 teaspoon baking powder
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 ½ cup cooking oil

Pork Chop Brine ingredients:

 4 cups water cold
 1/4 cup salt
 4 pieces dried bay leaves

Instructions
1. Prepare the pork chop by combining all brine ingredients in a large bowl. Mix well. Add pork
chop in the brine solution and brine for 7 hours. Note: Cover the bowl and place it inside the
refrigerator to avoid contamination.
2. Make the Java rice by combining washed rice and water in a cooking pot. Let the mixture boil.
Add Knorr Pork Cube. Stir until well blended. Cover the pot and adjust heat between low to
medium. Continue cooking until rice is done. Remove the cover from the pot and let the rice
cool down.
 3. Once the rice cools down completely, heat annatto oil on a pan and then add margarine. Sauté
garlic and onion until the latter softens.
4. Add cooked rice. Stir-fry for 2 minutes.
5. Add turmeric powder and season with sugar and salt as needed. Set aside.
6. Start cooking the pork chop by heating oil on a clean pan.
7. Combine flour, garlic powder, onion powder, and baking soda in a resealable bag. Seal and
shake.
8. Place a piece of brined pork chop in the bag and shake. Dip it in beaten egg and then put it
back into the bag and shake until well coated.
9. Fry one side in medium heat until it turns golden brown. Turn the pork over and do the same
to the other side. Note: perform this step on all pork chops.
10. Arrange a cup of Java rice with a piece of pork chop on a plate. Serve with papaya atchara.
Share and enjoy!

GARLIC FRIED RICE

INGREDIENTS
 300 grams
cooked long grain rice (about 2 cups)
 2 tablespoons
olive oil
 20 grams
garlic (3 large cloves, minced)
 1/4 teaspoon
salt
 1/4 teaspoon
white pepper
STEPS
1. Use your hands to break up any clumps of rice.
2. In a large frying pan, add the olive oil and garlic and
heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the
sizzling subsides and the garlic is a golden brown color.
3. Remove half of the garlic from the pan, leaving the oil behind.
4. Add the rice and toss to coat evenly with the oil and garlic.
5. Stir-fry the rice until it's heated through. Season with salt and pepper to taste.

FRIED SWEET RICE BALLS

Ingredients
 Plain:
 1 cup sweet rice flour
 ½ cup water
 Coconut flavored:
 1 cup sweet rice flour
 1 cup sweetened shredded coconut
 ¾ cup full-fat coconut milk
 Sugar coating:
  ¾ cup brown sugar
 ½ cup coconut milk
Steps
1. In a bowl, mix the rice flour and water until a dough forms. If it’s too sticky, add more flour. If it’s too dry, add
some coconut milk. Repeat the same process with the coconut flavored mix.
2. Scoop the dough and roll into small equally-sized balls.
3. Use a skewer to poke holes through each ball to prevent exploding in oil.
4. Heat canola or vegetable oil and fry the balls, on medium-low heat, until golden and crispy. Set aside to
drain the excess oil.
5. In a small saucepan, combine brown sugar and coconut milk, and heat until thickened and bubbling.
6. Skewer 3-4 balls onto sticks and coat well with the syrup.

Ingredients BLACK RICE BILO-BILO

4 Servings
1
cup black rice (such as Lotus Foods Forbidden rice)
1
tablespoon plus ⅓ cup sugar; plus more for apples
Kosher salt
2
13.5-ounce cans unsweetened coconut milk
2
firm apples or ripe but firm pears, halved, cored
¼
cup puffed rice cereal
Finely grated lime zest
Preparation

Step 1:Bring rice, 1 Tbsp. sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over
medium-high; reduce heat, cover pan, and simmer until rice is tender, 30–40 minutes. Drain rice if
needed; return to pot and cover. Let sit off heat 10 minutes.

Step 2:Meanwhile, bring coconut milk and ⅓ cup sugar to a boil in a medium skillet over medium-
high. Reduce heat, and simmer until just thick enough to coat a spoon, 10–15 minutes.

Step 3:Heat a grill pan or dry cast-iron medium skillet over medium. Cook apples until lightly
charred, about 2 minutes per side. Let cool slightly, then chop. Toss apples and a pinch of sugar in a
small bowl.

Step 4:Add reduced coconut milk to rice and bring to a simmer over medium heat. Cook gently until
the consistency of loose porridge.

Step 5:Serve rice topped with charred apples, puffed rice, and lime zest.
Step 6:Do Ahead: Rice and coconut milk can be cooked 3 days ahead. Cover and chill separately.
INGREDIENTS

SCRAPBOOK
TLE
CEREAL and STARCH DISHES

Submitted by:

Zaila P. Buklatin

 pasta - You can use any type of pasta that you would like. I used farfalle pasta (also
known as bow-tie pasta or butterfly pasta).
 asparagus - If you don’t like asparagus, no worries! Just sub in fresh english peas or
sautéed ramps if you can find them.
 basil pesto - I love making my own basil pesto  at home in just 5 minutes, but if you have
a brand you know and love, use that. Plus, it will cut the prep time down too. You could
also make a pesto with highly coveted garlic scapes, which are only in season during the
early spring.
 chives
 lemon zest
 mozzarella cheese - I added a little
mozzarella cheese to help bind the
dish together. If you throw it in while
the pasta is still warm, it melts
beautifully.
 Parmesan cheese

HOW TO MAKE THE BEST SPRING PESTO

PASTA WITH ASPARAGUS

1. Cook the asparagus. Bring a large pot

of salted water to a boil and add
 asparagus. Cook for 3 minutes, then remove with a slotted spoon  and place in a bowl of
ice water. Let cool, then drain.
2. Boil the pasta. Bring the same pot of water back up to a boil. Add pasta and cook for 11
minutes, or until al dente. Then drain, reserving about ¼ cup of cooking water.
3. Combine ingredients. In a large mixing bowl , combine pasta, asparagus, and basil pesto.
Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in
some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired
consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
4. Serve. Divide pasta into bowls, top with Parmesan cheese, and serve hot.

Ingredients


2 lbs. Spaghetti noodles
1 lb. ground pork
SPAGHETTI
 6 ounces luncheon meat minced
 4 pieces hotdogs or beef franks
 35 ounces Filipino Style Spaghetti Sauce
 1/2 cup shredded cheddar cheese
 1 1/2 cups beef broth
 1 medium onion minced
 1 teaspoon minced garlic
 Salt and pepper to taste
 3 tablespoons cooking oil

Instructions
1. Cook the Spaghetti noodles according to package instructions.
Once cooked, transfer to a bowl. Set aside.
2. Heat the oil in a Pan.
3. Saute the onion and garlic.
4. Once the onions becomes soft, add the ground pork. Cook until
the color turns light brown.
5. Add the luncheon meat and hotdog. Stir and cook for 2 to 3
minutes.
6. Pour-in the Spaghetti sauce and beef broth. Stir and let boil.
Cover and simmer for 30 minutes.
7. Try to taste the sauce and add salt and pepper if needed.
8. Pour the Filipino Style Spaghetti sauce over the Spaghetti. Top with shredded cheese.
9. Serve. Share and enjoy!
Ingredients

LASAGNA
1 lb. ground beef
 ½ lb. ground Italian sausage
 1 piece Knorr Beef Cube
 12 pieces lasagna
 1 cup shredded Mozzarella cheese
 12 ounces Ricotta cheese
 ¾ cup grated Parmesan cheese
 29 ounces diced tomato canned
 3 ounces tomato paste
 ¾ cups water
 2 pieces yellow onion  chopped
 3 tablespoons chopped parsley
 ¼ cup chopped fresh basil
 1 teaspoon Italian seasoning
 3 cloves garlic  minced
 3 tablespoons olive oil
 Salt ground black pepper, and sugar to taste

Instructions
1. Prepare the meat by heating olive oil in a pot. Add ground beef and ground Italian sausage. Cook until light brown.
2. Add onion and garlic. Cook uncovered for 3 minutes.
3. Pour-in diced tomato and water. Stir and let boil.
4. Add Knorr Beef Cube. Stir, and add parsley, basil, and Italian seasoning. Cover and simmer for 40 minutes while stirring every
7 minutes.
5. Add Tomato paste and season with sugar, salt, and ground black pepper. Set the meat sauce aside.
6. Combine all the cheeses in a large bowl. Mix well.
7. Preheat oven to 370F.
8. Assemble the lasagna by pouring meat sauce on a baking pan. Make sure to evenly spread the sauce. Top with a layer of
lasagna. Spread 1/3 of the cheese mixture over the lasagna and top with meat sauce. Arrange another layer of lasagna on
top. Continue to do the same steps until all lasagna are consumed. Finally spread the cheese mixture on the topmost layer
and add more Mozzarella cheese.
9. Cover the baking pan with aluminum foil. Bake for 25 minutes. Remove the foil and continue to bake for 5 to 10 minutes.
10. Serve. Share and enjoy!

Ingredients

CARBONARA 

1 lb. Spaghetti
1 Knorr Beef Cube
6 ounces bacon chopped
 1 4 oz. can button mushroom, sliced
 1/2 cup grated Parmesan cheese
 21 ounces all-purpose cream
 5 cloves garlic  minced
 2 tablespoons parsley minced
 3 quarts water
 2 teaspoons salt

Instructions
1. Pour water in a deep cooking pot. Let boil.
2. Add salt. Put the spaghetti into the pot. Cook the spaghetti according to the time indicated in the package instructions. Remove the
spaghetti from the cooking pot. Drain the water. Set aside.
3. Prepare the sauce by heating a clean cooking pot. Add bacon and cook in medium heat until the bacon fat gets extracted. Continue
to cook until the texture of the bacon becomes crispy.
4. Remove the bacon from the pot and place in a clean bowl. Set aside. Discard the bacon fat or keep for future use. Leave 2 to 3
tablespoons of bacon fat in the pot.
5. Using the remaining bacon fat (oil), saute garlic until light brown. Add mushrooms. Cook for 30 seconds.
6. Add Knorr Beef Cube. Crush the cube and cook for another 30 seconds while continuously stirring.
7. Pour the all-purpose cream into the pot. Stir and cook for 3 to 4 minutes.
8. Add Parmesan cheese and half of the cooked bacon into the pot. Stir until smooth.
9. Arrange some pasta in a large bowl. Pour Carbonara sauce over the pasta. Sprinkle some bacon and chopped parsley. Toss until all
ingredients are well blended.
10. Transfer to a serving plate. Top with more Parmesan cheese, bacon, and chopped parsley.
11. Serve. Share and enjoy!

Ingredients
CHICKEN MACARONI
SALAD
  1 lb. boneless chicken breast
 1 lb elbow macaroni
 1 1/2 cups Lady’s Choice Mayonnaise
 1 can pineapple chunks 20 oz
 1 1/2 cups shredded cheddar cheese
 1 bottle pimiento 6.5 oz chopped
 1 cup carrot chopped
 1 piece green bell pepper chopped
 1 cup raisins
 1/4 cup sweet relish
 1/2 teaspoon garlic powder
 3 teaspoons salt this will be used when boiling chicken and
macaroni, and as a seasoning
 1/4 teaspoon ground black pepper
 Water for boiling

Instructions
1. Prepare the chicken. Start to boil the chicken by pouring 1 quart water on a cooking pot over a stove top. Apply heat and let
boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil in medium heat for 22 minutes. Remove
chicken from the pot. Let it cool down. Manually shred into pieces and set aside.
2. Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1 teaspoon salt. Pour the macaroni
into the pot. Stir. Cover the pot and continue to boil the macaroni in medium heat for 9 minutes or until al dente. Make sure
to stir every 3 minutes to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside.
3. Arrange Macaroni in a large mixing bowl. Add shredded chicken. Toss.
4. Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss until ingredients are blended.
5. Add lady’s Choice Mayonnaise and garlic powder. Gently toss until well blended.
6. Season with salt and ground black pepper.
7. Serve! Share with the family and enjoy.