1/2 kilogram ampalaya, seeded, peeled and diced
4 to 5 cloves garlic, peeled and crushed
2 large onions, chopped
1 yellow capsicum, diced
1 thumb size ginger, finely chopped
1/4 cup sultanas
1/2 teaspoon salt
1 cup white wine vinegar
a dozen mint leaves, finely chopped

Procedure:

Place all ingredients in pan and bring to a boil

Continue cooking with occasional stirring until thick (about 1 hour)

Pour into sterilized jars and seal

Store in a cool place or refrigerate after opening the jar

Note: Ampalaya chutney is an excellent accompaniment for cold cuts and also good as an appetizer. (06052001)

1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt

Procedure:

Wash mustasa leaves very well in running water.

Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

Boil rice water with the remaining salt and allow to cool to body temperature.

Pour this rice water over the mustasa leaves until totally immersed.

Cover the jar and store at room temperature. This is ready for use in about 2 days.

Ingredients:

1 kilo chuck steak, diced
Water for boiling
Cooking oil
4 cloves garlic, crushed and minced
1 large onion, sliced
4 large tomatoes, chopped
200 grams Dongyulai (or any smoked variety) sausage, diced
3 pieces ham steak, diced
Salt and pepper to taste
2 cups chickpeas, cooked and peeled
2 green peppers, sliced
1 bay leaf

Procedure:

In a large pot, parboil chuck steak in enough water to cover until tender.

Set aside, including the broth.

Heat cooking oil and sauté garlic, onion and tomatoes.

Add sausage and ham; cook for 3 to 4 minutes

Season with salt and pepper.

Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

Add chickpeas, peppers and bay leaf.

Continue cooking until sauce is thick.

Adjust flavors to suit your taste.

Compliments of Ely M. Bonner, editor of All-time Favourite Filipino Dishes.

INGREDIENTS:

large mushrooms
small onion
1 large can crab meat
1/8 pint brandy
butter or margarine
water

PROCEDURE:

1. Break off the stems of the mushroom

2. Sauté the finely chopped onion in the butter or margarine

3. Add crab meat

4. Make a well in the middle of the frying pan and add the brandy

5. Blend it into the crab meat mixture

6. Stuff mixture into the mushroom caps and set them in an open pan

7. Pour 1/4 inch water in the pan and bake in a moderate oven for 10 minutes

4cups mixed vegetables
8oz mashed potato
4oz grated cheese
2oz bread crumbs
cheese sauce
salt and pepper

PROCEDURE:

1. Drain mixed vegies and chop them

2. Mix with mashed potato, grated cheese and breadcrumbs

3. Season with salt and pepper

4. Press into a greased loaf tin

5. Cover top with greased paper and bake in a moderately hot oven for 40 mins

6. Serve with cheese sauce

7. To make cheese sauce, stir in cheese to white sauce and a little mustard