4.  4 pcs. Tuna fillet
 ½ cup Butter (melted)
 1 Lemon Juice
 Salt and Pepper
 1 stalk onion leeks

6.  Ingridients:
 4 pcs. Tuna fillet
 ½ cup Butter (melted)
 1 Lemon Juice
 Salt and Pepper
 1 stalk onion leeks

7.  Marinate the chicken - clean the chicken and cut into
small pieces. Add all the marinade ingredients and
mix well. Set aside for 45 minutes to let flavors seep in.
 Chop the onions into small pieces and fry on a
medium heat.
 Add the diced tomatoes, ginger and garlic.
 After the onions turn golden brown add the marinated
chicken.
 When the chicken in almost done (95%) add the spice
powder.
 Cook until the meat is tender.

10.  1. Pre-heat the frying pan on high heat.
 2. Put the oil on the very hot pan.
 3. Put garlic, onions and ginger to the hot frying pan.
 4. Saute pork and chicken until it turns light brown on medium heat. Mix the pork and chicken
well for evenly cook. To reduce fat, you can saute the pork first and let the fats dissolve. Remove
excessive oil from the frying pan (saturated fats are not good for our cardiovascular health).
 5. Pour lemon juice and pineapple juice from the can and let it boil for 5-10 minutes, but don't
let it dry out. The pork and chicken will absorb the taste of the lemon and pineapple, and will
make the meat tender. Adding more lemon juice only improves the taste, in my opinion.
 6. Pour water, vinegar, pineapple tidbits, whole laurel leaves with seeds and soy sauce, and then
simmer it for 15-20 minutes on medium heat with constant stirring.
 7. After 15-20 minutes, add black pepper, salt and sugar to taste.
 8. Serve your Filipino adobo in a bowl. Servings are good for 3-5 persons.
 Adobo in the Philippines is usually served with rice. It was often prepared and served for
guests, especially for foreign visitors, as the main dish. For its exquisite taste and as a good
source of protein, Filipino adobo is a dish that everybody should try. Happy Eating!!


13.  1 kilo spaghetti noodles
 3/4 kilo ground beef
 750g Spaghetti sauce
 1/2 cup water
 1 cup minced onion
 1 head of garlic finely minced
 3/4 kilo hot dogs
 1/4 cup sugar
 1 bottle banana ketchup
 1 box quick melt cheese
 salt and pepper to taste

14.  Cook the noodles as per package direction.
 Slice the hot dogs preferably in wedges.
 Heat some oil. Saute garlic and onions. Then add in the
meat. Cook till brown. Season with some salt and pepper.
 Pour in the spaghetti sauce, ketchup, sugar and water.
 Mix and let it simmer for about 10 minutes until it gets
thick and red.
 Add the hotdogs.
 Mix and just let the hot dogs heat through. Sauce is done!
 Top the noodles with the warm sauce. Sprinkle with quick
melt cheese and then, you can now enjoy the Filipino Style
Spaghetti!

16.  1 kilo spaghetti, cooked
 2 small canned tuna chunk in oil
 1 pack carbonara cream mix
 3 large size egg, beaten
 1/2 head garlic, finely chopped
 1 medium size onion, finely chopped
 2-3 stalk parsley, finely chopped
 3 tbsp. mixed Italian dry herbs
 2 tbsp. butter
 grated parmesan cheese
 ground black pepper
 salt

17.  In a large skillet sauté garlic and onion in butter. Add tuna
chunks and stir cook for 3-5 minutes.
 Add the carbonara cream mix diluted in 2 cups on water.
Cook for 2-3 minutes at low heat, add in the mixed Italian
dry herbs and ground pepper.
 Add the cooked pasta and mix thoroughly, cook for
another 2-3 minutes until al dente. Season with salt to
taste.
 Turn off the heat and mix in the beaten eggs immediately.
 Serve with grated parmesan cheese and garnish with
parsley.

20.  2 vanilla pods
 500ml/16fl oz double cream (see tip)
 70g/3oz sugar
 3 egg yolks

21.  1. Halve the vanilla pods lengthways and scrape out the
seeds. Add the pods to the cream and bring to the boil, add
the sugar and stir to dissolve it.
 2. Whisk the egg yolks in a large bowl then strain the cream
onto them, stirring constantly.
 3. Pour the ice cream into another bowl through a fine sieve
and whisk in the vanilla seeds.
 Pour into an ice cream maker or large freezer proof dish.
Freeze until set. It normally takes around 2 hours.
 Tip: Due to the absence of milk in this recipe, the ice cream
does not crystallise in the freezer bowl.
 So there s no need to stir it. Ideal for anyone without an ice
cream maker.

23.  10 pieces raw eggs
 1 small can condensed milk
 1 cup fresh milk (or evaporated milk)
 1 cup granulated sugar
 1 tsp vanilla extract

24. 1. Using all the eggs, separate the yolk from the egg white (only egg yolks will
be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg
beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid
sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

27.  3/4 cup low-fat strawberry frozen yogurt (low-fat
strawberry ice cream can also be used)
 3/4 cup chopped fresh or frozen strawberries
 1/4 cup vanilla or plain soymilk (low-fat or nonfat milk
can also be used)

28.  In small food processor or blender,
combine all of the ingredients by
blending until thick and smooth.
 Pour shake into serving glass and serve
with a spoon or straw (depending on
the thickness you desire).