Kendi Kalabasa

Ingredients
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin

Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.

Pickled Green Peppers

Ingredients
Chilis * optional
Long green hot peppers / Green bell peppers
1 cup brown sugar
½ cup vinegar
½ cup water
Pinch of Salt
2 cloves of garlic

Procedure:
Cut peppers into halves (lengthwise), cut off cores or white pulp inside and the seeds. Then cut each half into rather wide strips. In a small saucepan, combine brown sugar, vinegar diluted in water, salt and garlic that has been peeled and sliced into thin pieces. Bring this mixture to the boiling point, and then add the prepared peppers. Cover the pan, and then remove it from fire. Allow to cool before serving.

Mango Souffle

Ingredients
1 mangoes
1 Whip cream
2 tbsp gelatin (unflavored)
2 tbsp water
4 pcs red kaong

Procedure
Mash mango and set aside. Whip cream and add mango puree. On a sauce pan soften gelatin in water. Melt over low heat. Remove from heat and add ¼ cup puree mixture. To cooled gelatin, pour back gelatin mixture and chill until set. Pipe cream on top and decorate with a red kaong.

Banana-Mungo Turon

Ingredients:
1/4 cup mungo beans
1/3 cup brown sugar
6 pieces medium size ripe saba banana
6 pieces lumpia wrapper
1/3 cup cooking all

Procedures:
Boil mungo until soft. Set aside to cool. Add sugar and mix well. Cut saba lengthwise. Insert two tablespoons mungo-sugar mixture between two banana halves. Wrap in lumpia wrapper. Seal with water. Fry in hot cooking oil until golden brown

Mungo Patties

Ingredients:
2 cups boiled mungo, mashed
1 egg, beaten
1 tsp salt
fine dry bread crumbs
2 tbsp cooking fat

Procedure:
Mis mashed beans with egg and season with salt. Shape into patties and roll each patty in bread crumbs. Brown on both sides in greased hot pan.

ESPASOL

Ingredients:
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk

Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.

BUTSI

Dough:
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water

Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.

Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar

Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.

*Dough can be wrapped in sesame seeds