LUMPIANG GULAY

Lumpiang Gulay or vegetable eggroll is a lumpia wrapper or spring roll wrapper filled with different kind of vegetables such as green beans, carrots, cabbage, mongo sprouts,celery, sweet potatoes , onion and tofu.

This is one of my friend's favorite dish so I often buy a lot of it and stored most of it . When cooked it is crunchy, tasty and yummylicious lol. It is normally dipped in spiced vinegar or suka with siling labuyo and bawang and sweet n sour sauce. It can be eaten as main dish or as an appetizer. Either way when prepared you wont be able to resist to eat it up. It is normally serve when theres a party, get together, celebration , potluck, for dinner or even during snack time. hmm actually " naa lng ni xa sa tambayanan sa gawas sa AMACC Davao... sa san pedro ext., heheeheh ".

FISHBALL

The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, offered with a choice of three kinds of dipping sauces: Spicy (white/orange colored) - vinegar, water, diced onions and garlic, Sweet (brown gravy colored) - corn starch, banana ketchup, sugar and salt, and Sweet/Sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. The latest (2006) iteration in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam. The last are low cost renditions vaguely resembling original Chinese delicacy of the same (soundwise) name. Chicken and squid balls as well as kikiam sell at 4 US Cents. Regular fishballs sell at 1 US Cent.

... yeah hahaahahh!!!! my FAvorite hMm yuMMy....

COTTON CANDY

 COTTON CANDY

...wOW!!! gusto ko talaga itong cotton candy noong bata pa ako. sa tuwing pagkatapos ng simba, sa gilid ng simbahan ay nakikita ko ang mga ito. limang peso lng ito noon ewan ko lang kung ilan na ngayon hehehe.. hmm matamis ito kaya gusto ko. pero sa tuwing kinkain mo na ito mararamdaman mo na wala kang minumuya dahil madali itong matunaw sa loob ng bibig heheh!!! kaya nga natauhan na ako ngayon.. heheeh

 Mamon

                   Mamon one of the best food every "simbang gabi" it because it is soft food at low price.

Mamon are familliar to all filipino so that mamon is the best. mamon is like a cake for me because it is

so delicious

8 egg yolks


8 egg whites

1/2 cup sugar

1/3 cup water

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sifted cake flour

1/3 cup melted Butter

1/3 teaspoon orange extract

1/4 teaspoon lemon extract

1 teaspoon cream of tartar

3/4 cup sugar



Procedure:

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

2. When sugar granules are well blended in the mixture. At low speed, add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.

3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff for about 4 minutes.

4. Fold in the yolk mixture into the whites.

5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.

6. Pour the mamon mixture into the greased molds until 3/4 full.

7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

8. When done, brush the mamon with softened butter or grated cheese and roll in a plate of sugar.

Cassava

Cassava or kamoteng kahoy is a root crop widely used in the Philippines. You may not be familiar with the root crop itself but may have run across some of the by products of cassava. To name a few, Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir-fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.

Ingredients:


2 pounds grated cassava

One 16 ounce can less 6 tablespoons coconut cream

½ cup sugar

6 tablespoons coconut cream

One 14-ounce can condensed milk

2 cups coconut milk

5 whole eggs

6 tablespoons condensed milk

One 13-ounce can evaporated milk

Grated coconut



Toppings

2 egg yolks, beaten



Directions:

1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.

2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.

3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.

Helmet or Grilled Chicken Head

Chicken heads can be made into street food too. These tiny heads of chickens are grilled to perfection and are widely savored by Filipinos.

FRIED CHICKEN

Fried chicken, one of the best sellers in the street foods because this is so affordable and this is
so deliciuos. while you eat the fried chicken its much more fun if you have a rice. the fried chicken can cost
5php and the partner of this fried chicken is rice that will cost 5php. The fried chicken is the best sellers
of all chicken food


PROCEDURES:




1.Wash and clear the chicken. Pat dry with paper towels.
2.Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.
3.In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turning over the chicken at regular intervals.
4.In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chicken until golden brown. Repeat with remaining chicken.
5.If desired, serve with ketchup and hot sauce.





INGREDIENTS:


1-½ kg fresh chicken, dressed and sliced into serving pieces
1 tsp ground black pepper
6 tbsp patis (fish sauce)
2 tbsp calamansi juice
1 ½ cups pork lard or vegetable oil (pork lard will make the chicken tastier)

                                                                           Kalamay
Ang kalamay ay isang matamis na pagkaing Pilipino na gawa mula sa gatas ng bunga ng punong buko, asukal, pinulbos na mais, at harinang bigas o harinang kasaba



MGA SANGKAP
2 pAks frozen ube

1 box mochiko (sweet rice flour)

banana leaves

4 cups white sugar

2 cans coconut milk

1 tsp vanilla

latik (cook coconut milk slowly

until all oil is extracted and latik is formed)

PROCEDURE

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.

Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)

Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.

Flatten batter by hand using a piece of oiled banana leaf.

If you don't feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.

Cool and score prepared ube in diagonal shapes and put latik on top.