Remove crusts from bread slices. Flatten each slice with a rolling pin. Brush with butter. Put a hotdog on one end then roll to enclose completely. Seal with a toothpick. Brush bread again with some butter. Put in baking sheep then bake in a preheated 375oF oven until golden brown.
In a bowl, combine mashed potato, egg yolks, cornstarch and powdered milk. Set aside. In a skillet, heat butter then sauté green onions, crabmeat and kintsay. Season with salt and pepper. Remove from fire then add to the mashed potato mixture. Cook then chill.
From mixture into balls. Flatten each ball on your palm then put a clam at the center. Enclose the clam completely. Do the same for all the clams. Freeze for about 15 to 20 minutes. Dredge fritters in flour, dip in beaten egg then roll in breadcrumbs. Deep fry until golden brown. Drain.
Heat oil in a wok then sauté garlic, onion, chicken and shrimps. Season to taste. Add in vegetables and stock. Bring to a boil then add sotanghon. Cook until noodles and vegetables are cooked and stock has dried up. Serve topped with chopped green onions.
In a skillet, heat oil then sauté garlic, onions and tomatoes. When tender, add pork and cook until browned. Add shrimps and stisaro. Stir in shrimp juice or water. Season to taste then cook until sitsaro is tender but crisp.
In a saucepan, put pork, vinegar, 1 tablespoon garlic, bay leaf, soy sauce, salt and pepper. Bring to a boil then simmer uncovered until pork is tender. If it dries up then add water. Remove meat from sauce. In a skillet, heat oil then sauté remaining garlic. Add meat and fry until light brown. Add the sauce.
Prepare Wrapper: Dissolve cornstarch and salt in water. Add in beaten eggs. Heat a non-stick pan and brush lightly with oil. Pour a scant amount of the mixture into the pan. Tilt pan from side to aside to cover the bottom evenly. When wrapper separates from the sides of the pan flip it onto a plate. Do the same for the remaining batter mixture.
Combine all the ingredients for the filling. Put a tablespoon of filling one very wrapper and roll like a lumpia. Arrange egg rolls on a buttered square baking dish. Bake in a preheated 350oF oven until slightly brown.
Prepare Sauce: Heat oil then sauté garlic. Dissolve cornstarch and sugar in soy sauce and water. Add to the pan and cook until thick while stirring constantly. Serve with baked eggs rolls.
2 medium-size carrots, peeled and sliced into trips
1 medium-size red bell pepper, sliced into strips
1 medium-size green bell pepper, sliced into strips
1 thumb-size ginger, peeled and sliced into strips
20 pieces sibuyas Tagalog, peeled and halve
10 cloves garlic, peeled
¼ cup rock salt
Pickling solution:
1 ½ cups sugar
2 cups vinegar
2 teaspoon salt
Procedure:
Mix all prepared vegetables together on a tray. Sprinkle with salt then let stand for a least an hour. Drain and squeeze out excess water through a cheesecloth. Pack loosely in sterilized jars.
In a saucepan, combine sugar, vinegar and salt. Boil until sugar is dissolved. Pour into the jars. Remove air bubbles then seal tightly. Store for future use.
Boil bias in water. Remove bias and change the water. Boil bias again until broth is flavored and reduced to half the amount. Add in onion, leeks and banana blossoms. Season to taste with salt and pepper then add tokwa. Serve piping hot.
Heat oil then sauté garlic, onions and tomatoes. Add pork and cook until lightly browned. Add vegetables and water. Season to taste with bagoong isda. Bring to a boil then cook at low heat until vegetables and pork are done.
Put pork in a skillet with some water. Cook until water has evaporated and pork exudes oil, in the oil, sauté garlic, onions and tomatoes. Add bagoong and stir-fry until color changes. Add sugar and vinegar. Cook, uncovered until it boils and the pork is tender.
Preheat oven to 350oF. Grease and line a 9-inch square pan. Set aside.
In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the remaining ingredients. Pour into prepared pan and bake for 25 to 30 minutes.
