Ingredients:
1 Shredded green papaya
2 Sliced onions
2 Julienned carrots
1 Sliced red pepper (sweet)
3 cups Cider vinegar
¼ cup Sugar
1 tsp Salt
1 tsp Freshly ground pepper

Preparation:

Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

source: filipinorecipe.com

Like This Page? Bookmark it:

Ingredients:
1 homeade pie crust
FILLING:
3 large eggs
1 stick butter, softened
1 cup sugar
1 can evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. FILLING: Whip eggs, butter and sugar until creamy. Add remaining ingredients. Stir well.

 

3. Pour filling into unbaked pie crust. Bake 30 minutes or until firm.

Like This Page? Bookmark it:

Ingredients:
300 g (10 oz) cooked rice
3 Tbsp sugar
2 egg yolks
4 Tbsp coconut milk powder
juice of 1/2 lemon
170 g (6 oz) grated coconut (or coconut flakes)

Preparation:

1. Mash half of the cooked rice. Combine with remaining rice, sugar, egg yolks, coconut milk powder and lemon juice.

 

2. With moist, but not wet hands, form a 1 to 1 1/2 inches ball of the rice mixture.

 

3. Pour grated coconut into a shallow dish. Roll in each ball to coat.

 

4. Deep fry the rice balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels, dust with powdered sugar and serve hot.

Like This Page? Bookmark it:

Ingredients:
MARINADE:
175 ml (2/3 cup) cider vinegar
1 Tbsp sugar
1 clove garlic, minced
1 tsp paprika
1 tsp black pepper
1 bay leaf
- – - – - – - – - – - – - – - – - – - – -
700 g (1 1/2 lb) lean pork, cut into 1 1/2 inch cubes
425 ml (1 1/4 cups) chicken broth
50 g ( 2 oz) creamed coconut
150 ml (1/2 cup) oil
1 papaya, chopped

Preparation:

1. Mix marinade ingredients. Add pork and stir to blend. Let stand for 2 hours.

 

2. Add broth and creamed coconut. Cook for 1/2 hour.

 

3. Drain pork, preserving the sauce. Fry pork in hot oil until brown. Return to the sauce. Add papaya, season to taste and simmer for 20 minutes.

Like This Page? Bookmark it:

Preparation:

1. Cook spaghetti in lot of salted water.

 

2. In a pan, fry up the hotdogs and then set it aside.

 

3. In a sauce pan , sauté onions and garlic in olive oil. Add ground meat, bay leaf, bell pepper and a cup of water. Let simmer for 10 minutes.

 

4. Next add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes.

 

5. Add sugar and the fried hot dogs. Continue to simmer for an additional 5 minutes.

 

6. Serve with the cooked spaghetti noodles and grated cheese.

Like This Page? Bookmark it:

Ingredients:
BATTER:
400 g (14 oz) white flour
1 tsp salt
1 tsp dried yeast
350 ml (1 1/2 cup) warm water
2 eggs
- – - – - – - – - – - – - – - – - – - – - -
400 g (14 oz) shrimp tails, cooked
300 g (10 oz) sweet potato, grated
450 g (16 oz) pumpkin, grated
4 spring onions, chopped
100 g (4 oz) water chestnuts, chopped
1 tsp chilli sauce
2 cloves garlic, minced
juice of 1 lime

Preparation:

1. BATTER: Dissolve yeast in water. Mix with flour, salt and beaten eggs.

 

2. Roughly chop shrimps. Combine with sweet potato, pumpkin, spring onions, water chestnuts, chillli sauce, garlic and lime juice. Fold in batter.

 

3. Heat the oil in a shallow frying pan and drop in a tablespoonful of the mixture. Fry until golden brown and crispy. Drain on paper towels.

Like This Page? Bookmark it: