Puto Pandan

Ingredients:

• 8 cups All Purpose Flour
• 4 cups white sugar
• 6 tbsp baking powder (Calumet)
• 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
• 1/2 bar dairy cream
  

Toppings:

• 2 salted eggs
• 1 bar buttermilk (cheese)
  

Procedures:

1. Sift flour
2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice. Mix well to blend.
3. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
4. Place in a steamer and steam for 15 to 20 minutes.

Achara (Pickled Green Papaya)

Achara, or atsara, refers to the pickled green papaya. Carrots, ginger, onions and bell peppers are also added to turn it into achara. The pickling solution is a mixture of vinegar, sugar and salt–preserves the papaya and the vegetables. In air-tight jars, achara will keep even without refrigeration. After the jar has been opened, however, it is best to refrigerate achara. Achara is the Philippine contribution to the world of Asian pickles.

This relish is the perfect compliment to barbecue, meat, poultry and fish. Make sure to pick the green ones which are firm and not yet ripe.

Ingredients:

• 4 cups green papaya, peeled
• 2-4 tbsp coarse salt
• 1/2 cup sugar cane vinegar
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 large carrot, cut into strips
• 1 head garlic, peeled
• 2 tbsp ginger strips
• 20 pcs red shallots, whole and peeled
  

Procedures:

1. Divide papaya in half and shred into strips.
2. Mix 2 tbsp coarse salt with shredded papaya.
3. Mash and squeeze shredded papaya to extract juice. Add remaining salt as needed.
4. Place squeezed papaya on a clean cheesecloth and squeeze again. Set aside.
5. Put vinegar and the 2 kinds of sugar in a saucepan. Boil for 5 to 10 minutes. Add sugar to sweeten the taste, if desired.
6. Add papaya, carrots, red bell pepper, garlic, ginger and shallots to the vinegar-sugar mixture. Allow to boil for 2 to 3 minutes.
7. Transfer achara into sterilized bottles. Let cool before covering.

*Note: You may use cookie cutter to cut the vegetables into decorative pieces.

Cassava Chips

Cassava or "kamoteng kahoy" or "balanghoy" is a woody shrub commonly grown in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world.

The flour made of the roots is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream.

Here is another recipe made out of cassava which i'm sure you would also like.

Ingredients:

• 1 kilo cassava
• 1 tsp. vetsin
• 2 1/2 tsp. barbecue spice (for flavoring)
• 3 tbsp. and 1 pinch salt
• 9 1/2 cups water

Procedures:

1. Wash cassava well, peel and slice very thinly.
2. Soak in 2% salt water with flavoring.
3. Spread on a tray and steam for 5 minutes.
4. Dry in a solar drier at 60°C for 5 hours.
5. Seal in plastic bags until ready for frying before serving.

Squash Cuchinta

Squash or kalabasa, is a viny, creeping and trailing crop producing fruits and considered to be one of the most delicious vegetables. It is the most commonly and regularly grown vine plant due to its rich source of Vitamin A, phosphorous and calcium. The young and tender shoots make good vegetable salad. The fruit is excellent for ginataan.

Experts at the Food and Nutrition Research Institute of the Department of Science and Technology classified squash to the A-list of superfoods—containing pro-vitamin A that can help those fond of consuming it gain better eyesight, healthier hair, smoother and clearer skin, as well as for better overall growth.

Here are some steps on how to make squash cuchinta.

Materials:

• 1 cup mashed boiled squash
• ¾ cup brown sugar
• ¾ cup all purpose flour, shifted
• 1 cup water
• 1 teaspoon lye (dissolved)

Procedures:

1. Dissolve the sugar in water and boil, allow to cool.
2. Add the flour little by little.
3. Add the squash, keep on stirring until it becomes fine in texture.
4. Shift.
5. Add the lye, stir.
6. Put the mixture in molds, with allowance of a little space from the rim.
7. Cook in double boiler for 20 minutes.