Soup

• Egg Drop Soup

• Miso Soup
Salad
• Avocado Corn Salad
• Macaroni Salad
MAIN DISH
• Chicken Adobo
• Filipino Pork Adobo
• Filipino Fried Steak
• Fish Fillet
DESSERT
• Leche Flan
• Brazo De Mercedes
Egg Drop Soup
Yield: 3-4 Servings
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes

Ingredients
2 Eggs (lightly beaten)
4 cups Chicken Broth or Chicken Stock
1-2 Green Onions (minced)
¼ tsp. White Pepper
Salt (to taste)
A few drops of Sesame Oil (optional)

Procedure
1. In a wok or saucepan, bring the 4 cups of chicken
broth or chicken stock to a boil. Add the white pepper
and salt, and the sesame oil if using. Cook for about
another minute.
2. Very slowly pour in the eggs in a steady stream. To
make shreds, stir the egg rapidly in a clockwise
direction for one minute. To make thin streams or
ribbons, gently stir the eggs in a clockwise direction
until they form.
3. Garnish with green onion and serve.
Miso Soup
Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
5 g dried seaweed (wakame)
120 g fresh soft tofu or long life silken tofu
400 ml dashi OR 400 ml (14.1 fl oz) of water and ½
tsp powdered dashi
1 ½ tbsp miso paste
2 medium spring onions
1 measuring jug
1 saucepan
1 small bowl
1 cup
1 tablespoon
1 teaspoon
1 sharp knife
1 chopping board

Procedure
1. Pour the dashi into a large sauce pan, place it on
the hob and turn the heat up high
2. Meanwhile put the 5 grams or 0.2 oz of dried
wakame in a small bowl, and add enough
 water to cover it well. The seaweed will soak up
the water and expand.

3. Put one and a half tablespoons of miso paste in a

cup, add enough spoonfuls of dashi
from the pan to melt it. Give it a good stir to make
sure it is thoroughly dissolved.
Then pour into the pan and stir.
4. Cut the tofu into cubes of about 1 cm, or half an
inch square. 120 grams or 4oz is a
good guide for this recipe but you can add
more, or less depending on your taste. Add
it to the saucepan and turn the heat down.

5. Finally add the soaked wakame and leave the

soup on a low heat for a couple of
minutes to warm all of the ingredients. Do not let
it boil as this will impair the
flavours.

6. Turn off the heat and ladle the soup into individual
bowls. Finally, chop the spring
onion, add to the bowl and serve. Traditionally
Miso soup is eaten at the end of a
meal, or as a nutritious breakfast. To enjoy it the
authentic way, use chopsticks for
the solid ingred
Avocado Corn
Salad
Yield: 3- 4 servings
Preparation Time: 15 minutes
Ingredients
2 cups sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup prepared Ranch salad dressing

Directions
1. In a large salad bowl, combine vegetables; stir in
dressing. Cover and refrigerate until serving.

Macaroni Salad
Yields: 6 servings
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Chill time: 4- 24 hrs.

Ingredients:
1 (8-ounce) package elbow macaroni
1 tablespoon prepared mustard
2/3 cup mayonnaise
1/4 cup dill pickle, chopped
2 tablespoons dill pickle juice
Salt and pepper
1/2 teaspoon paprika
1/4 cup celery, chopped

Procedure:
1. Cook the pasta according to box directions. Rinse
under cold water and drain thoroughly.
2. In a large mixing bowl, blend together mustard,
mayonnaise, dill pickle, dill pickle juice, salt, pepper, and
paprika. Stir in pasta and celery. Cover and chill for 4 to
24 hours. Toss again before serving. If the dish becomes
dry, add a small amount of mayonnaise. Serve cold.
Chicken Adobo
Yields: 2 servings
Preparation Time: 30 minutes
Ingredients
4 medium sized chicken (can either use breast, thigh,
wings) shopping list
2 big potatoes, quartered shopping list
3-5 gloves of garlic, crushed and chopped shopping
list
1 medium sized onion, chopped shopping list
1 cup of water (250 ml) shopping list
1/3 cup soy sauce shopping list
1/3 cup vinegar (i prefer cane vinegar) shopping list
1 tsp cornstarch (dissolved in 1 Tbsp water) shopping
list
1 bay leaf

Procedure:
1. In a pan, saute garlic and onion. Add chicken and
cook for 2 minutes.
2. Pour in water, soy sauce and vinegar. Cover the
pan. Bring to a boil.
3. Drop the potatoes into the pan and cook until
tender.
4. Season with salt and pepper; and bay leaf.
5. Stir everything before adding the cornstarch
mixture.
6. Let it simmer for 5 minutes until sauce has
reduced and thickens.
7. Adjust soy sauce and vinegar according to taste.
Filipino Pork Adobo
Yields: 6 servings
Preparation Time: 20 minutes
Cooking Time: 2 hours and 30 minutes

Ingredients:
1 cup distilled white 1 teaspoon fresh-
vinegar ground black pepper
1 cup soy sauce 2 1/2 pounds lean
1/2 cup ketchup pork, cut into 1 inch
1 tablespoon minced cubes
garlic 1 pound small green
3 bay leaves beans, trimmed
(optional)

Procedure:
1. Stir together the vinegar, soy sauce, ketchup, garlic,
and bay leaves in a large saucepan.
2. Add the cubed pork, and bring to a boil over high
heat.
3. Reduce heat to medium-low, cover, and simmer until
the pork is tender, about 2 1/2 hours. Stir
occasionally.
 4. If using the green beans, add them during the last
half hour of cooking.

Filipino Fried Steak

(Bistek Tagalog)

Yields: 2 servings
Prep Time: 45 mins
Cooking Time: 30 mins

Ingredients
1 lb beef sirloin or 1 lb beef tenderloin, sliced 1/4-
inch thick
8 tablespoons kalamansi juice (native lemon)
1/2 cup dark soy sauce (regular kikkoman's)
freshly-ground pepper
2 teaspoons garlic, minced
2 large onions, cut into rings
2 tablespoons cooking oil
 water

Procedure:
1. In a nonreactive bowl (non-metal), mix kalamansi
juice, soy sauce, and garlic. Taste it, if it's too sour,
add soy sauce; if it's too salty, add more juice.
Balance out the flavors. Remember you can also
adjust near the end of cooking the beef.
2. Cut up the beef into about 1/4" strips. Pound it with a
meat tenderizer (optional).
3. Season the meat with gound pepper. Add meat to soy
sauce mixture and stir to let it soak up the marinade
evenly. Let sit in the marinade for at least 30 minutes.

4. Heat a (non-reactive) skillet. Add one tablespoon of

oil. Stir fry the onion rings until translucent and a tiny
bit brown on the edges but still with a bit of a crunch.
Remove from skillet and set aside.

5. In the same pan, heat one tablespoon of oil. Pan-fry

the beef working in batches, remove after browning
on both sides. When all the beef has been browned,
pour the marinade into the skillet and bring to a slow
boil and simmer for a few minutes or until cooked
through. Adjust the sauce with more soy sauce or
juice, or some water, to suit your taste. After adding
soy sauce always let it cook a little.

6. Slide the beef slices onto a serving plate, arrange the

onion rings on top. Make sure to pour all the rest of
the cooking liquid on top (this is great on rice).
Fish Fillet
(in pineapple honey sauce)

Yields: 4 servings
Preparation time: 20- 25 minutes
Cooking Time: 15 minutes
Ingredients
1-1/4 cups (300 mL) Panko bread crumbs or corn flake
crumbs
8 oz (250 g) skinless white fish fillets
12 large shrimp, peeled, tails-on if desired
8 sea scallops
1 egg
1 cup (250 mL) Milk, divided
Salt and pepper
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) grated orange or lemon zest
1/4 cup (50 mL) freshly squeezed orange or lemon juice
1 tbsp (15 mL) chopped fresh dill
1/2 tsp (2 mL) Dijon mustard

Preparation:
1. Preheat oven to 450°F (230°C) with racks in upper and
lower thirds. Butter 2 large baking sheets.
2. In a large dry skillet over medium heat, toast Panko
crumbs, stirring, for about 3 min or until golden brown.
Transfer to a bowl; let cool.
3. Rinse fish, shrimp and scallops; pat dry. Cut fish into
about 3- by 1/2-inch (7.5 by 1 cm) strips. Trim off tough
muscle from scallops.
4. In a shallow bowl, whisk egg with 2 tbsp (30 mL) of the
Milk. Stir 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper
into crumbs.
5. Working in batches, add about 5 pieces of fish and
scallops first into egg mixture then add to crumbs and
toss to coat. Shake off excess crumbs; place on 1 baking
sheet. Repeat with shrimp, placing on 2nd sheet. Discard
excess egg and crumbs.
6. Bake fish and scallops on top rack for 3 min; move to
lower rack and place shrimp on top rack. Bake both for
about 5 min or until crisp and fish and seafood are firm
and opaque.
7. Meanwhile, in a small saucepan, whisk flour and 1/4
tsp (1 mL) each, salt and pepper into remaining Milk.
Cook over medium heat, whisking constantly, for about 5
min or until thickened. Remove from heat; whisk in zest
and juice, dill and mustard. Serve immediately on the
side with fish and seafood for dipping.
Leche Flan
Preparation time: 30 minutes
Estimated cooking time: 1 hour

Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

Preparation:
1. In a saucepan, mix the sugar & water. Bring to a boil
for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds –
you can use any shape: oval, round or square.
Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg
yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the
aluminum moulds. Fill the moulds to about 1 to 1 1/4
inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche
Flan, place the moulds on a larger baking pan half
filled with very hot water. Pre-heat oven to about 370
degrees before baking.
 8. Let cool then refrigerate.

9. To serve: run a thin knife around the edges of the

mould to loosen the Leche Flan. Place a platter on
top of the mould and quickly turn upside down to
position the golden brown caramel on top.

Brazo De Mercedes
Yields: 8 servings
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients:

Filling Meringue
5 cups milk 10 egg whites
1 cup sugar 1 cup sugar
2 tablespoons 1 teaspoon vanilla
unsalted butter extract
1 tablespoon vanilla
extract
8 egg yolks
1/4 cup toasted and
finely ground cashew
nuts
Procedure:
1. In a saucepan, simmer milk over low heat until
reduced to 2 cups.

2. Add sugar, butter and vanilla extract; stirring

constantly.

3. Remove from heat.

4. Beat egg yolks in mixing bowl.

5. To egg yolks, gradually add milk mixture by

spoonfuls, beating constantly.

6. Stir well to avoid curdling.

7. Add cashew nuts and continue cooking entire

mixture over low heat, stirring constantly, until
mixture has consistency of a paste.

8. Set aside to cool to warm (remaining at spreading

consistency).

9. Preheat oven to 400°F.

10. Beat egg whites until stiff.

11. Gradually add 1 cup sugar, beating continuously.

12. Stir in vanilla.

13. Line a large cookie sheet with parchment paper

greased with butter and spread meringue on top.

14. Bake until lightly browned and set.

15. Spread filling evenly on top of meringue and roll
into a log.
16. Brush with butter and brown again