Granny's Fiesta Cake

Ingredients:
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp iodized salt
2 tsp ground cinnamon
1 cup corn oil
1/2 cup evaporated milk
4 eggs
1 tsp vanilla
1 can (850 g) Fiesta Fruit Cocktail, drained
1/2 cup cashew nuts, chopped
1/2 cup raisins
3/4 cup desiccated coconut


Directions:
1. Preheat oven to 350F.
2. With an electric mixer, blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat for 3 minutes.
3. Using a wooden spoon, fold in Fiesta Fruit Cocktail, nuts, raisins and desiccated coconut. Make sure they are evenly distributed. Pour batter onto a greased and floured 9" tube pan or in a muffin pan lined with paper.
4. Bake for 1 hour if you're using a tube pan, or 30 minutes if a muffin pan is used. Cool on wire rack.


Make a birthday cake look extra-special by adding sugar glaze on top. Mix 1/2 cup powdered sugar, 1-2 tbsp water and 1/2 tsp vanilla.
Has Iron - for healthy red blood cells.
Makes 24 slices.


Source: Del Monte Kitchenomics

Laing

Ingredients:
26 stalks (1/2 kg) pechay, stems cut off and set aside
1 coconut meat, shredded
200 g pork liempo, cut into strips
300 g squash, coarsely grated (1 1/2 cups)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup kakang gata (first extraction)
1 cup gata (second extraction)
1 can (140 g) tomato sauce
2 siling labuyo, crushed


Directions:
1. Cover bottom of casserole with pechay stems. Set aside.
2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp iodized salt (or 1 tsp rock salt). Wrap every 3 tbsp of mixture in pechay leaves. Arrange on top of pechay stems.
3. Pour in gata. Simmer uncovered for 10 minutes. Add tomato sauce, siling labuyo and 1 tsp iodized salt (or 1 tbsp rock salt). Simmer for another 10 minutes. Add kakang gata and continue simmering until cooked.

Makes 7 servings (2 pcs per serving).
Squash and coconut are used as extenders.


Source: Del Monte Kitchenomics

Fusilli with Shrimps in Coconut Cream

Ingredients:
2 tbsp oil
3 cloves garlic, minced
1 onion, minced
1 tbsp ginger, chopped
1/2 kg shrimps, peeled
1 cup coconut cream
1-2 pcs siling labuyo (chili)
salt and pepper to taste
cooked fusilli


Directions:
1. In a skillet, heat the oil then saute the garlic, onion and ginger. Add the shrimps and cook until they change color.
2. Add in the coconut cream and bring to a boil. Add the siling labuyo and season to taste.
3. To serve, toss the cooked fusilli with the shrimps in coconut cream.

Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Makes 4-6 servings.


Source: Good Housekeeping

Tilapia Cooked in Coconut Milk

Ingredients:
1 kg tilapia
2 pcs Knorr Fish Broth Cubes
2 cups thick coconut milk
3 cups thin coconut milk
1 clove garlic, crushed
2 pcs onions, chopped
1 pc ginger (3" long), sliced


Directions:
1. Put the thin coconut milk, fish broth cubes, garlic, onion and ginger in a deep pan and bring to a boil.
2. Add the tilapia and simmer for 10-15 minutes. Add thick coconut milk and simmer until the fish is cooked.
3. Serve while hot.


Source: Knorr

Fiesta Sago

Ingredients:
4 cups small sago, cooked, drained
1/2 cup condensed milk
1 cup thick coconut milk (kakang gata)
3 pcs large mangoes, scooped into balls

Glaze:
1/4 cup water
1/4 cup sugar
1 cup scooped mango bits after "balling"


Directions:
1. While hot, spoon sago on 6 to 8 muffin cups to about 2/3 full. Refrigerate for 2 hours. Combine coconut milk and condensed milk in a bowl and pour in dessert plates. Unmold sago over plates. Garnish with mango balls.
2. Osterize all ingredients for glaze. Simmer in a saucepan for 10 minutes or until slightly thick. Pour over sago.
3. If osterizer is not available, mash fruit and push through a sieve.
4. Replace mango with any fruit in season like melon.


Makes 6-8 servings.


Source: Carnation

Coconut Bars

Ingredients:
2 1/2 cups desiccated coconut
1 can condensed milk
2 pcs pandan (screwpine) leaves, tied in a knot
1/2 tsp vanilla
butter for greasing pan
food coloring


Directions:
1. Toast coconut until slightly brown. Add condensed milk and pandan. Cook, stirring constantly until thick
2. Remove pandan leaves and spread half of the mixture (color if desired) into a lightly greased pan.
3. Add a few drops of contrasting food coloring on remaining half and spread on top of first layer. Cool and then cut into desired shapes.

Makes 8-10 servings.


Source: Carnation

Masapan De Buko

Ingredients:
2 cups grated buko
1 can condensed milk
4 egg yolks
1 tbsp cornstarch
1/2 tsp vanilla
2 tbsp butter
1 can evaporated milk
glazed fruits, diced


Directions:
1. Combine first 2 ingredients in a saucepan. Cook over low heat for 15 minutes or until thick, stirring constantly.
2. In a bowl, beat next 3 ingredients together. Stir into buko mixture. Continue cooking over low heat, stirring constantly until mixture leaves sides of pan. Remove from heat and stir in butter.
3. Pour into muffin pan lined with 1 1/2 inch paper cups. Brush top with evaporated milk and garnish with glazed fruit. Bake at 350F for 15 minutes or until golden brown.

Makes 2 dozens.


Source: Carnation

Squash Pudding

Ingredients:
1 1/4 cups squash, boiled and mashed
3/4 cup condensed milk
1/4 cup raisins
1 cup grated young coconut
2 tbsp butter
1/2 tsp vanilla


Directions:
1. Combine first 2 ingredients in a heavy saucepan.
2. Cook, stirring continuously until thick. Stir in raisins, coconut and butter.
3. Cook for 5 minutes more. Stir in vanilla and transfer into a serving dish.

Makes 8-10 servings.


Source: Carnation

Cassava Suman

Ingredients:
1/2 kg cassava, peeled and grated
1 can condensed milk
1 1/2 cups grated young coconut
1 tsp vanilla
wilted banana leaves


Directions:
1. Squeeze out and discard juice from grated cassava.
2. Combine with the rest of the ingredients in a bowl. Put 2 tablespoonful of mixture in a 6"x6" banana leaf. Roll up and tuck in sides. Steam for 40 minutes.


Makes 10 pieces.


Source: Carnation

Bibingkang Malagkit

Ingredients:
1 cup brown sugar, dissolved in
6 cups thin coconut milk
500 g uncooked malagkit (sticky rice)
wilted banana leaves

Topping:
3/4 cup coconut cream (kakang gata)
1 can condensed milk


Directions:
1. Boil sugar-coconut milk mixture. Add malagkit. Simmer, stirring constantly over low fire until cooked. Pack into a pan lined with banana leaves. Set aside.
2. Combine coconut cream and condensed milk in a pan. Cook over low fire, stirring constantly until thick. Pour into cooked malagkit and broil for about 30 minutes or until golden.

Makes 8-10 servings.


Source: Carnation

Coconut Macaroons

Ingredients:
1 pack desiccated coconut (approx 2 1/2 cups)
1 can condensed milk
3/4 cup sugar
1 tsp vanilla
3 eggs
cherry, diced (optional)


Directions:
1. Combine all ingredients in a bowl. Drop by teaspoonful into small corrugated paper cups.
2. Top with cherry if desired. Bake for 7-10 minutes at 350F. Cool completely before serving.

Makes approximately 4 dozens.


Source: Carnation

Cassava Pina Bibingka

Ingredients:
3 cups grated cassava
2 eggs
1 1/2 cups white sugar
3/4 tbsp iodized salt
1 1/2 tbsp butter or margarine
1 1/2 cups thick coconut milk
1 can (439 g) fresh cut crushed pineapple, well ddrained
1/3 cup pure coconut milk


Directions:
1. Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well. Stir in coconut milk, grated cassava and fresh cut crushed pineapple. Pour into greased square pan (8" x 8").
2. Bake in pre-heated oven at 350F for 55 minutes or until light brown in color. Pour pure coconut milk on top. Bake for another 5 minutes, or until top becomes golden brown. (For turbo broiler, use same temperature and time settings).

Makes 12 servings.
Good source of Vitamin C - helps fight common infections.


Source: #442, Del Monte Kitchenomics

Ginataang Manok sa Pina

Ingredients:
1 large (500 g) chicken breast, cut into serving portions
1 small (300 g) papaya, sliced
4 cloves garlic, crushed
1 onion, sliced
1 red bell pepper, cut into strips
1 can (234 g) pineapple chunks, drained (reserve syrup)
1 laurel (bay) leaf
1 cup kakang gata (coconut cream)
1/2 cup sili leaves


Directions:
1. Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1 1/2 tsp rock salt (or 1/3 tsp iodized salt) for 5 minutes. Place in a casserole, then simmer.
2. Add papaya, red bell pepper and pineapple chunks. Simmer for 10 minutes.
3. Add kakang gata. Simmer for 5 minutes. Add sili leaves. Serve.

Makes 6 servings.
It contains 32% more Vitamin C than the regular ginataang manok.
Papaya serves as extender.


Source: #416, Del Monte Kitchenomics

Crabs with Buko

Ingredients:
6 cloves garlic, crushed
1 medium onion, sliced
6 medium crabs (alimasag)
2 pcs buko (coconut) meat (cut into strips or shredded)
1 1/2 cups buko (coconut) water
10 pcs sitaw, cut into 2" long strips
1 can (227 g) tomato sauce
3 stalks green onions, chopped


Directions:
1. Saute garlic and onions. Add crabs, buko water and 1 tsp iodized salt (or 1 tbsp rock salt). simmer for 10 minutes.
2. Remove crabs. Discard shell and gills. Cut into half. Flake meat from claws, if desired. Return to pot.
3. Add sitaw and buko meat. Simmer for 5 minutes. Add tomato sauce. Simmer for another 10 minutes. Add green onions just before serving.

Makes 6 servings.
High in Niacin - for proper skin and intestinal functions.


Source: Del Monte Kitchenomics

Maja Tropicana

ngredients:
1 buko (young coconut), shredded (reserve coconut water)
1 cup cornstarch, dissolved in
1 1/2 cups water
1 1/2 cups buko water
1 cup evaporated milk
1/2 cup sugar
1 can (439 g) fiesta fruit cocktail, drained


Directions:
1. Combine cornstarch, water, buko water and milk. Cook with constant stirring for 30 minutes or until thick.
2. Add sugar, buko and fiesta fruit cocktail. Blend well. Pour into 7"x7" square pan. Cool, then chill until set. Slice into desired shapes.

Makes 12 servings.


Source: Del Monte Kitchenomics

Buko Chopsuey

Ingredients:
1 medium carrot, cut into strips
3/4 cup chicharo
6 cloves garlic, minced
4 stalks green onions, sliced
1/4 kg medium shrimps, shells and heads removed
2 squares tofu (tokwa), fried and cut into cubes
1 pouch (115 g) tomato sauce
1/2 cup shrimp juice
1 buko (young coconut), discard water and cut meat into wide strips
1 medium head pechay, sliced


Directions:
1. Stir fry carrots and chicharo until cooked. Set aside.
2. Saute garlic and green onions. Add shrimps, tokwa, buko, tomato sauce, shrimp juice,and 1 1/2 tbsp patis. Simmer for 3 minutes. Add pechay. Simmer for 2 minutes.
3. Stir in carrots and chicharo. Serve.

Makes 6 servings.
Tofu replaces part of pork.
Rich in Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Buko-Pina Jubilee

Ingredients:
1 can (234 g) sliced pineapple, well-drained
1 young coconut (buko), shredded
1/4 cup cooked red tapioca (sago)
1 1/3 cup coconut water
1/3 cup sliced pineapple syrup
2 tbsp unflavored gelatin
2 tbsp white sugar


Directions:
1. Halve each pineapple slice. Arrange in 8 individual molds together with
shredded buko and sago. Set aside.
2. Combine coconut water and pineapple syrup in a saucepan. Add gelatin and sugar. Dissolve thoroughly.
3. Add the rest of the shredded coconut. Boil. Pour mixture over each mold.
4. Let set at room temperature. Serve chilled.

Makes 8 servings.


Source: #67, Del Monte Kitchenomics