Pan-Fried Dumplings

2 teaspoons soy sauce
1 teaspoon hot Chinese-style mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon oriental sesame oil
1 (14-ounce) can chow mein vegetables, rinsed and drained very well
24 square wonton wrappers
1/2 cup canola oil
Toasted white sesame seeds
Black sesame seeds

For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard

Preheat oven to 350 degrees F.

Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce.

Leche Flan

Flan is the signature dessert dish from our Spanish forebears. This melt-in-the-mouth custard is made with a thin layer of caramelized sugar and delicately flavored with grated dayap rind. It is molded in llaneras and steamed over moderate heat until set.

Ingredients:
1 cup sugar
1 big can evaporated milk
6 pieces eggyolk
2 eggs
1 can condensed milk
¼ teaspoon grated dayap rind

>> Caramelize sugar in a saucepan the pour while hot into oval molders or llaneras. Set aside.

>> In a bowl, combine remaining ingredients, strain over molders. Steam or bake baine marie style in a preheated 350°F oven until toothpick inserted at the center comes out clean. Cool then chill

Lumpiang Ubod

Ubod is a vegetable extensively used in the Visayas. In fact, they even serve it as punch called ensalda. Lumpiang Ubod is a specialty of Silay, Negros Occidental. The ubod is enclosed in very thin wrappers and no sauce is added because all flavors are incorporated into the sautéed filling. In Luzon, however, lumpia is not lumpia without a sauce. For better color and flavor of the sauce, the sugar can first be caramelized.

Ingredients:

Homemade Egg Wrapper
2 eggs
2 cups cornstarch
2 cups water
1 tablespoon oil

Filling:
½ cup oil
2 cloves garlic, crushed
1 small onion, chopped
¼ kilo pork kasim, chopped
¼ kilo shrimps, chopped
1 cup soup stock
1 kilo ubod, cut julienne
1 teaspoon salt
1 teaspoon pepperspring onions

Sauce:
½ cup sugar
1 tablespoon soy sauce
2 cups broth
1 teaspoon salt
2 tablespoons cornstarch dispersed in water
4 cloves garlic, crushed

>> Prepare Lumpia Wrapper:
Combine all the ingredients and bear until smooth. Preheat a non-stick pan. Pour a scant ¼ cup of the batter into the pan then tilt the pan from side to side to spread it evenly. When the sides loosen from the pan, invert into a plate. Do the same for the rest of the batter.

>> Prepare the Filling:
Heat the oil then sauté the garlic and onions. Add pork and shrimps and stir-fry until cooked. Add soup stock and cover. Cook over medium heat until pork is tender. Add ubod and cook for 5 minutes more. Season to taste. Cool in a colander to drain out excess liquid. Set aside the broth for the sauce.

>> Prepare Lumpia Sauce:
Blend fist 4 ingredients in a pan. Bring to a boil. Thicken with cornstarch mixture. Sprinkle with minced garlic.

>> To Assemble:
Place on lumpia wrapper on a plate. At the center put about 2 stalks of spring onions. Put about 2 tablespoons of the filling over the green onions then wrap with the onion showing at one end. Top with the sauce or serve it separately in a gravy boat.

Ukoy na Ubod

Try out a different kind of ukoy using ubod instead of togue or kalabasa

Ingredients:
1 cup cornstarch
¼ cup water
1 teaspoon atsuete oil
1 cup cooked, peeled shrimps
2 onions, chopped
2 eggs, beaten
1 cup shredded ubod
salt and pepper to taste
oil for frying

>> Dissolve the cornstarch in water with atsuete oil. Add the shrimps, onions, salt, pepper, eggs and ubod. Blend well. Heat oil for frying. When hot, drop the mixture by tablespoons and fry until crisp and golden brown.

Crispy Kangkong

This crisp appetizer or side dish is a great way for adults and kids to eat their vegetables. Rich in nutrients, kangkong contains beta carotene (Vitamin A, iron, phosphorus and thiamin. When buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color)

Ingredients:
1 bundle kangkong (about ¼ kilo)
bowl of cold water
¼ cup cornstarch
2 egg whites
Cooking oil for deep frying
Mayonnaise
Seasoning sauce
Chopped garlic
Pepper to taste

Remove kangkong leaves from their stems and wash very well. Soak leaves in a bowl of cold water for 15 to 20 minutes.

Pat dry each kangkong leaf with paper towels.

Combine cornstarch and egg whites in a bowl and beat with a wire whisk. Dip each dried leaf in the batter. In a wok heat cooking oil and fry leaves on both sides in hot oil until coating hardens or is light brown and kangkong is crisp.

Drain cooked kangkong leaves on pepper towels. Serve with prepared mayonnaise dip.

Mayonnaise Dip:
1 cup mayonnaise
3-4 drops liquid seasoning
1 tablespoon chopped garlic
Dash of pepper

To prepare mayonnaise dip:

>> Mix together mayonnaise, liquid seasoning, chopped garlic and pepper. If mayonnaise dip is not desired, flavor the batter of the kangkong leaves with seasoning sauce, chopped garlic and pepper. Spinach leaves may also be used.

Crab Cakes

INGREDIENTS:
2 pounds crab meat
1/2 cup bread crumbs
1/4 cup mayonnaise
3 green onions, finely chopped
2 ribs celery, finely chopped
2 eggs, beaten
4 teaspoons Worcestershire sauce
1 Tablespoon horseradish, drained
1 Tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoon pepper
1/2 teaspoon salt (optional)
1/2 teaspoon parsley flakes
1/8 teaspoon Tabasco sauce

TO PREPARE:
Combine the crab meat, bread crumbs, mayonnaise, green onions, celery, eggs, Worcestershire sauce, horseradish, Dijon mustard, Old Bay seasoning, pepper, salt, parsley flakes and Tabasco sauce in a bowl and mix well. Shape into 12 large patties. Place on a baking sheet.

Chill, covered, until just before serving time.Bake at 500 degrees for 10 to 15 minutes on each side or until brown, turning once.

Serve immediately with lemon slices, tartar sauce or other Seafood condiment.

Fruit Pizza

INGREDIENTS:
1 roll refrigerator sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla

Suggested fruits: Strawberries, blueberries, kiwi, peaches, bananas, or any soft fruit, sliced

INGREDIENTS for Glaze:
1 cup apricot preserves
1 Tablespoon water

TO PREPARE:

Spray pizza pan with Pam. Roll out dough dusting with flour. Place in pan, making a small ridge around edge of pan. Bake according to directions on package. Cool. Cream together cream cheese, sugar and vanilla. Mix until smooth and spread over cooked cookie. Arrange fruit on top of mixture in any pattern you wish. Brush glaze over fruit and cream cheese mixture. Cut with pizza cutter and serve.

Meatballs and Spaghetti

INGREDIENTS for Sauce:

3 Tablespoons olive oil
1/2 cup chopped onion
1 clove chopped garlic
2 (20 ounce) cans of tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste)
1 cup water
1 teaspoon basil
2 Tablespoons parsley
2 teaspoons salt
1/2 teaspoon pepper

INGREDIENTS for Meatballs:
3/4 pound ground meat
1/4 - 1/2 pound ground pork
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 Tablespoon parsley
1 clove minced garlic
1/2 cup milk
2 beaten eggs

TO PREPARE the Sauce:
Saute onion and garlic in olive oil. Add canned tomatoes, tomato sauce, tomato paste, water, basil, parsley, salt and pepper. Simmer sauce over low heat about 1 hour. Stir often or it will stick.

TO PREPARE the Meatballs: Mix all ingredients with hands. Roll into small balls and brown on all sides. Add to sauce and continue to cook for 30 to 45 minutes.