Philippine Butter Cookies

Ingredients:(Philippine Butter Cookies)

1 cup butter, softened
1 cup white sugar
3 eggs
3 2/3 cups cornstarch
1 teaspoon cream of tartar
1 teaspoon baking powder

Directions:(Philippine Butter Cookies)

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

Cassava Cake

Ingredients:(Cassava Cake)

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Directions:(Cassava Cake)

Preheat an oven to 350 degrees F (175 degrees C).
Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
Bake in the preheated oven for 1 hour. Switch the oven’s broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Traci’s Adobo Seasoning

Ingredients:(Traci’s Adobo Seasoning)

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Directions:(Traci’s Adobo Seasoning)

In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Lumpia (Shanghai version)

Ingredients:(Lumpia (Shanghai version))

1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying

Directions:(Lumpia (Shanghai version))

In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Pork and Shrimp Pancit

Ingredients:(Pork and Shrimp Pancit)

1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Directions:(Pork and Shrimp Pancit)

Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

Grilled Chicken Adobo

Ingredients:(Grilled Chicken Adobo)

1 1/2 cups soy sauce
1 1/2 cups water
3/4 cup vinegar
3 tablespoons honey
1 1/2 tablespoons minced garlic
3 bay leaves
1/2 teaspoon black pepper
3 pounds skinless, boneless chicken thighs

Directions:(Grilled Chicken Adobo)

Preheat an outdoor grill for high heat, and lightly oil grate.
In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Quick and Easy Pancit

Ingredients:(Quick and Easy Pancit)

1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons – cut into wedges, for garnish

Directions:(Quick and Easy Pancit)

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Adobo Chicken with Ginger

Ingredients: (Adobo Chicken with Ginger)

1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

Directions: (Adobo Chicken with Ginger)

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Filipino Lumpia

Ingredients:(Filipino Lumpia)

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Directions:(Filipino Lumpia)

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.