Guyabano Cooler

Hardworking agricultural folks drink local distillates like basi, tuba or lambanog to relieve their tired bodies while city dwellers favor coffee of soft drinkers.  We enjoy juices made from local fruits like mangoes, kalamansi, dalanhita, pineapple and guyabano.

 Ingredients:

1 cup guyabano pulp, seeded

2 tbs. Kalamansi juice

½ cup sugar

crushed ice

Directions: Mix together the guyabano pulp, kalamansi juice and sugar.  Transfer to a blender.  Add some ice or cold water then process until smooth.  Serve cold.

Bibinka

  Ingredients:

2 box mochi

6 cups fresh milk

2 blocks butter

6 eggs

1 tbs. baking powder

Directions:  Mix all ingredients until it reaches a dough consistency and put in a pan.  Bake for 45 minutes in a 325 degree oven.

 Spring Roll

Ingredients:

2 pkg. spring roll

1 small package dried shrimps (soaked, drained & chopped)

5- 6 medium shiitake mushrooms (soaked then sliced thin)

3 sprigs of green onion, chopped

½ lb. ground pork

add a  little chopped chives

1 pkg. bean sprouts

  Mix together:

2 - tbsp. Oyster sauce                             

1 tbsp. Shoyu

2 - tbsp. Sugar                                      

¼ - tsp. Salt

Separate bowl: 1 tbsp. cornstarch and ¼ cup cold water stir together.

Heat 3 tbsp. of oil at med. high.  Cook shiitake & pork together.

Add seasonings and other ingredients (except spring rolls).  Add paste of cornstarch & water to the cooking for another five minutes.

Let it cool for 2 – 3 hours. 

Make spring rolls by adding spoons of mixture onto the center line of the spring roll, roll the mixture into a tight roll so that nothing spills out, then deep fry.

Sauce for spring rolls:

Chopped green onions

¼ - c. shoyu                                                

sesame seed

2 - tbsp. sugar                                       

¼ - cup vinegar

pepper                                              

dash salt

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