Mayonnaise

Ingredients:

3 egg yolks
1-1/2 teaspoons salt
2 teaspoons mustard
1/4 teaspoon ground white pepper
1/4 cup lemon juice or cider vinegar
2 to 2-1/2 cups of salad oil

Procedure:

1. Cool lemon juice or vinegar in the refrigerator for 1 hour

2. Place egg yolks, salt, sugar, mustard and pepper in a mixing bowl

3. Beat or whisk the above ingredients at low speed initially (an electric mixer is better)

4. Start adding the oil at a very fine stream while increasing the speed of the mixer until creamy

5. Add lemon juice or vinegar gradually while continuously beating until thick

6. Fill in cool clean glass bottles with plastic lids. Remove air pockets by inserting a clean table knife

7. Use as required.

The mayonnaise will keep for weeks in the refrigerator.

Bittermelon Chutney (Ampalaya Chutney)

Ingredients:

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)

Burong Mustasa

Ingredients:

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.

Almondigas

Ingredients:

3/4 cup ground pork
1/2 cup ground prawns
1 egg, medium
1 onion, chopped
1 head of garlic
1/4 cup chopped green onion
1/2 cup misua or fine noodles (Vermicelli)
fish sauce to taste
prawn extract
white ground pepper to taste

Preparation:

Make a mixture of ground prawns, pork, green onion, egg and seasonings. Shape into small balls. Add flour or cornstarch if necessary.

In a casserole, sauté garlic and onion and add prawn extract with about 3 cups of water.

When the mixture boils, drop the meat balls in, one by one.

Add fine noodles when the meat balls are cooked.

Remove from fire and season with fish sauce and pepper to taste.

Garnish with chopped green onion.

Serve hot in a soup tureen

Chicken Soup (Sopa de Pollo)

Serves: 8

Ingredients:

6 cups chicken stock
1/2 cup chicken liver, julienne
1/2 cup chicken heart, julienne
1/2 cup chicken giblets, julienne
1 can (250g) peas, drained
1 hard boiled egg, chopped
3/4 cup croutons
2 cloves garlic, crushed and minced
1/4 cup diced ham
1 onion, sliced
2 tablespoons cooking oil
- salt and pepper to taste

Procedure:

1. Sauté` garlic and onion in a saucepan.

2. Add chicken giblets and heart; cook for 5 minutes

3. Add chicken liver and ham; cook for 2 minutes

4. Add chicken stock and drained peas; boil

5. Season with salt and pepper; reduce heat to simmer

6. Add chopped eggs

7. Serve with croutons sprinkled on top of each bowl of soup