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Chicken Sotanghon

Recipe Ingredients:
2 Chicken backs to make stock
5 cup Water
1 Chicken breast, boneless
-sliced thinly, 2" long
8 oz Bean thread noodles OR
Cellophane noodles
6 large Dried mushrooms
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
1/2 cup Annatto water (see below)
1 Carrot, sliced thinly about 2 inches long
1 cup Sugar peas
4 Stalks green onions, sliced thinly crosswise
Salt and pepper to taste
 
Instructions:
Boil chicken backs in 5 cups water for 25-30 minutes.
Season with a little salt.
Reserve chicken stock.
Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when doubled in size.
Set aside.
Soak bean thread noodles in water until soft.
Drain and cut into 6-inch length with scissors.
Set aside.
In a deep nonstick pan over medium heat, saute garlic, in oil until lightly browned.
Add onion, cook for 1 minute.
Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.
Cook for about 8 minutes or until mushrooms are cooked.
Add 2-3 cups chicken broth.
Bring to a boil, correct seasonings, then add the drained bean thread noodles.
Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are cooked.
Be careful not to mash noodles when stirring.
Add sweet peas and sliced green onions just before noodles are cooked.
Serve immediately.
Serves 6-Annato water: 1 tb. annatto (achuete) seeds, ¼ cup water.
Soak annatto seeds in water for 15 to 20 minutes.
With your fingers, squeeze color out of the seeds in water, until water turns orangy or reddish.
Drain liquid into container and discard seeds.
Use this liquid as a natural food coloring when the recipe calls for it.

Recipe Ingredients:
3 tbl olive oil
1 x onion sliced
4 x garlic cloves chopped
1 x piece fresh ginger 3" long peeled, sliced
2 tbl patis or other fish sauce see Note
2 lrg tomatoes chopped
3 lb mussels scrubbed,debearded
4 cup water
1/2 cup dry white wine
Freshly-ground black pepper to taste 

Instructions:
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, garlic and ginger, and saute until the onion is translucent. Add the fish sauce and chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
Add the mussels, water and wine. Cover and simmer until the mussels open, about 10 minutes. Season to taste with pepper. Serve hot.
This recipe yields 4 servings.

Recipe Ingredients:
* 1 cup cooked ube (grated or mashed)
* 2 cups cornstarch
* 2 cups coconut cream (thick)
* 4 cups thin coconut cream
* 2 1/2 cups sugar
* latik and budbod
 
Instructions:
Add sugar to thin coconut cream (4 cups). Add mashed ube and cook over medium heat. Keep stirring while cooking.

After 15 minutes, lower heat and add thick cream with (dissolved) cornstarch. Continue stirring until well blended. Once again, turn heat to high and cook until thick.

Pour in pan or bilao lined with wax paper or banana leaves. Brush maja-ube with coconut milk and sprinkle latik on top. Serve with toasted coconut or budbod.

Note:   Add a dash of violet food coloring to highten the color of your Maja-Ube.

To make latik:   Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out. To produce more latik and oil, stir once or twice only. Cook until latik becomes brown. Drain.

To make budbod:   Add 1/2 cup brown sugar to every cup of coconut 'sapal' or grated coconut wherein milk was extracted. Cook and toast over low heat until brown.

Pansit Palabok

Recipe Ingredients:
* 1/2 kilo of white and round miki (noodles)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions

Palabok:

* 1/2 kilo fresh small crabs (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp. cornstarch
* 1 1/2 cups water
* 3 tbsp. atchuete seeds or 2 tbsp. atchuete oil
* 2 tbsp. patis
* 1 tsp. vetsin

Morisqueta Tostada

Recipe Ingredients:
3 c cold rice (last night's rice will do)
2 Chinese sausages, sliced
1 tbsp garlic, macerated
1 medium onion, sliced
1 tbsp soy sauce
1/4 c chopped ham
2 tbsp chopped shrimps
1 scrambled egg
green onions, finely cut

Instructions:
Fry Chinese sausages until crisp; set aside. Saute garlic, onion, and rice. Add the rest of the ingredients and cook until rice is coated with soy sauce. Garnish with scrambled egg slices and green onions.

Cuchinta

Recipe Ingredients:
1-1/2 cups water
3/4 cup sugar
1 cup rice flour
1 teaspoon lye solution 

Instructions:
1) Combine sugar, lye and water and bring 10 a boil.

2) Cool. Add to rice flour and stir until smooth.

3)Pour unto cuchinta molds and stream for 15 minutes.

Serve with grated coconut.

Homemade lye Instructions:
Burn wood till all turns unto ash. Sift and save fine dust. Place in a bottle till needed. When needed, boil enough with equal part of water. Strain in double thickness cloth and save water. Use water as lye.