Mojos

Ingredients:
1/2 cup flour
1 teaspoon garlic salt
3/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon salt
4 medium potatoes, unpeeled but scrubbed
1 egg, beaten
vegetable oil (for frying)
ranch dressing or sour cream, optional

Directions:
Mix flour and spices in shallow dish.
Cut potatoes into 1/2-inch thick wedges.
Dip potato slices into the beaten egg, then into flour mixture.
Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes.
Serve with dressing or sour cream.

Leche Flan

Ingredients

1 1/2 cups sugar
2 tbsp water
1 can Carnation Condensada
4 cups Carnation Evap
9 yolks
3 eggs
1/4 tsp grated dayap rind (optional)
1 tsp dayap juice (optional)

Procedures:

Place sugar and water in a heavy-bottom saucepan and cook over low heat, swirling pan every so often to prevent sugar from “crystallizing”, DO NOT MIX. Cook until golden in color, this will take about 10 to 15 minutes and pour on 3 leche flan molds. Set aside.

Place Carnation Evap, Carnation Condensada and the rest of ingredients in a bowl and mix well. Pour over caramel and cover with foil. Steam in barely simmering water for 30 to 45 minutes. Making sure the water doesn’t boil so as to have a very smooth flan. Let cool and chill before unmolding.

Ingredients:

1 kilo pork (Liempo) with fat (cut into cubes)

2 cups of bagoong alamang (Shrimp Paste)

1 head of garlic (minced)

1 big onion (minced)

4 tomatoes (diced)

4 chili peppers (minced) or according to taste

½ cup vinegar

4 tablespoons brown sugar

½ cup water

Cooking procedure:

1. In a casserole, put water and boil pork in a low fire until water evaporates.

2. When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.

3. Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.

4. Add bagoong/shrimp paste and cook for 5 minutes.

5. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Chocolate Cake with Yema Filling

Ingredients for the Chocolate sponge cake

75 g Cake Flour
37 g Cocoa Powder
75 g White Sugar
½ tsp. Baking Powder
95 ml. Water
62 ml. Corn Oil
3 pcs. Egg yolk
4 pcs. Egg white
75 g Sugar
½ tsp. Cream of Tartar

Procedure:
In a bowl mix cake flour, cocoa powder, white sugar, and baking powder.

In bowl mix water, corn oil, and egg yolk. Then pour into dry mixture. Mix.

In mixer bowl put egg white, sugar and cream of tartar. Beat until fluffy. Then add into chocolate mixture.

Pour in 8-inch baking pan and bake for 45 minutes.

Ingredients for the Yema
10 pcs. Egg yolk
1 can Milkmaid Full cream sweetened condensed milk

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

Ingredients for the Chocolate Icing
½ cup Cocoa Powder
1 tsp. Coffee
2 cups Evaporated Milk
1 cup Milkmaid Full cream sweetened condensed milk
¼ cup All Purpose Flour
2 tsp. Baking Soda
1 tbsp. Butter

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

To assemble the cake:

Cut the chocolate sponge crosswise, put the yema in the middle and cover with another chocolate sponge.

Pour the chocolate icing in the middle of the cake and level it using spatula.