Mango Parfait Ingredients:
1 250ml NESTLE All Purpose Cream
2 tbsp confectioner’s sugar
1/4 cup mango puree
2 medium ripe mangoes, balled
1 cup NESTLE Cornflakes

Mango Parfait Procedures:
1. In a bowl, whip together NESTLE All Purpose Cream, confectioner’s sugar and mango puree.
2. In a tall glass, arrange cream, mango balls and cornflakes in layers.
3. Chill before serving.

Source: nestleclub.com.php

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Soup No. 5 which makes use of cow penis and testicles, is said to be an aphrodiac.

INGREDIENTS:
4 tbsp chopped garlic
6 tbsp minced sampalok (tamarind) or 1 pack sinigang mix
1 whole cow’s penis and testicles, cleaned
8 cups water
6 tbsp chopped onions
1 tbsp whole peppercorns
t tbsp or 1 pack si-bot or tungkoy
1 beef bouillon cube
2 tbsp chopped spring onions
patis to taste

PROCEDURE:
1.)Saute garlic in some oil until golden brown. Set aside.
2.) Boil the tamarind in water then mash, strain and set aside the juice.
3.) Boil the cow organs in water the scrape with a knife to clean. Discard water.
4.) Bring water to a boil in a large pot. Add the meat and some salt. Simmer until tender.
5.) Remove the meat from the broth and cut into cubes.
6.) In a pan, heat oil then saute onions and cubed meat. Add broth, peppercorns, si-bot, and beef bouillon cube. Bring to a boil.
7.) Add sampalok juice or sinigang mix, spring onions, and fried garlic. Season with patis.

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INGREDIENTS
3 cups thin coconut milk
2 pc pandan leaves
2 pc ripe saba banana, sliced
1 pc (100g) yellow or purple kamote, cut into cubes
150 g galapong (ground glutinous rice), shaped into 1 tbsp balls
2 tbsp sugar
1/2 cup cooked large white sago
1 can fruit cocktail, drained and chilled
1 pack (125ml) all purpose cream, chilled
3 tbsp sweetened condensed milk.

PROCEDURE:
1.) Bring coconut milk and pandan into a boil, stirring occasionally. Add saba and kamote. Cook with constant stirring for 8 minutes. Add galapong and sugar. Cook for 6 minutes or until galapong is cooked. Add sago. Drain. Discard pandan. Cool.
2.) Mix condensed milk and cream. Combine with fruit cocktail and galapong mixture. Toss well. Chill until ready to serve.

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INGREDIENTS:
Crust:
1 cup (10 crackers) of Graham Honey flavor, crushed
8 tbsp or 120 g butter or margarine, melted

Filling:
1/3 cup sugar
1 tbsp cornstarch
1 cup evaporated milk
2 large egg yolks. slightly beaten
1 tbsp butter
1 tsp butter
1 tsp vanilla
4 pcs mangoes, sliced or formed into balls
1/3 cup mango jam

PROCEDURE:
1.) DO CRUST- In a bowl, combine crushed grahams and butter. Press onto the bottom of an 8×8 pan. Chill.
2.) DO CUSTARD- Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beatern egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.
3.) LAYER-Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.
4.) Chill and serve.

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INGREDIENTS:
10 pcs Graham crackers honey
3 pcs banana, lacatan, sliced 1/4″ thick
4 tbs sugar
1 1/2 tbs cornstarch
3/4 can evaporated milk (300ml)
2 pcs egg yolk
1 1/2 tbs butter, melted
3/4 tsp vanilla
3/4 cup all purpose cream, chilled

PROCEDURE:
1.) In a pan, mix cornstarch, sugar and milk.
2.) Cook over low heat until cornstarch and sugar are dissolved.
3.) In a bowl, mix egg yolks and half of milk mixture.
4.) Pour egg-milk mixture back in the pan and stir.
5.) Add vanilla and butter.
6.) Simmer on low heat until thick.
7.) Add bananas and cook for 3-5 minutes. Set aside.
8.) In a 6×6 pan, layer the Graham crackers.
9.) Pour 1/2 of mixture and spread evenly.
10.) Do one more layer alternating the Graham crackers and mixture.
11.) In another bowl, put the chilled all purpose cream and whip until stiff and doubled in volume.
12.) Chill and top with the whipped cream. Serve.

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Sunny Side up Egg Ingredients:

• cooking spray (butter)
• egg
• salt

Sunny Side up Egg Procedures:
1. Heat the cooking spray in a small skillet over low heat.
2. Break the egg into the pan.
3. Season with salt.
4. Once the white of the egg is no longer transparent, you can cover the pan with a lid. This will make the top of the whites including the layer over the yolk turn white. If you prefer not to cover, the top of the egg will remain clear and slippery.
5. Serve immediately with steamed rice or with pandesal.

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Chicken in Shrimp Paste Ingredients:

• 1 whole chicken (cut in single portion)
• 1 cup of bagoong alamang (Shrimp Paste)
• 1 head of garlic (minced)
• 2 big onions (sliced)
• 4 tomatoes (diced)
• Fish Sauce
• Cooking oil
• 4 chili peppers (minced) or according to taste
• ¼ cup vinegar
• 4 tablespoons brown sugar

Chicken in Shrimp Paste Procedures:
1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.
2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.
3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it’s cooked.

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Red Salted Egg Salad Ingredients:

4 Salted Eggs
1 small sized Cucumber
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Red Salted Egg Salad Procedures:

1. Cut the salted eggs into wedges
2. Place them in the serving plate
3. Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves
4. Squeeze the Lime over the salad
5. Garnish with Lime wedges, and serve with rice porridge
6. Best Serve with rice and Tapa or Tocino.

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Chicken Gulay Ingredients:

2 LBS. Chicken breast
2 Large Russet potatoes
2 large carrots
1 whole onion
1 red pepper
1/2 cup water
4 cloves of garlic
1 can tomato sauce

Chicken Gulay Procedures:
1. Chop veggies into small pieces.
2. Cut chicken breast across the grain of the meat to allow chicken to be tender for cooking.
3. Heat skillet to medium heat add tomato sauce first stir until sauce thickens.
4. Add water, add chicken first until chicken turn light brown, then and veggies stir occasionally until veggies are tender.
5. Add seasoning for taste.

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Kandigga ingredients:
1/2 cup lungs, sliced
1/2 cup liver, sliced
1 cup water
2 tbsp lard
6 segments garlic
1 pc. medium sized onions, chopped
2 tbsp. salt
1/2 cup vinegar
1 tbsp. soy sauce
1 tbsp. paminton
1/2 cup green pepper, cut into strips
1/2 cup red pepper, sliced

Kandingga procedures:

1. Boil lungs and liver in water for 5 minutes. Cover and heat for 30 minutes.
2. Set aside to cool and chop fine.
3. Saute garlic and onions.
4. Cook 2minutes and add lungs, liver and heart.
5. Add salt, vinegar, soy sauce, paminton, red and green peppers. Cover.
6. Cook for 5 minutes.

Makes 6-8 servings.

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