Gabi Pudding

Ingredients
2 tbsp margarine
1/3 cup sugar
1 egg yolk
1 egg white
1 cup gabi, boiled and grated
½ cup milk

Procedure:
Cream margarine and add sugar. Add egg yolk, gabi and milk and blend well. Beat egg white until stiff and fold into mixture above. Place in a greased pan and steam for one hour and 10 minutes or until done.

Ri-Cos-Bi

Ingredients:
3 cups ground cassava
3 cups ground gabi with anis
4 ½ cups coconut milk
1 cup toasted flour

Procedure:
Boil coconut milk until oily. Blend in ground cassava and gabi and stir until very thick. Put in a small bilao and mold. Cool and cut into desired size. Roll in toasted flour.

Hopia

Ingredients:
Pastry
2 cups all purpose flour
1/2 cup water
1 1/2 tbsp sugar
1/2 cup pork lard
1 tbsp corn syrup

Paste
1 cup all purpose flour
1/2 cup pork, lard

Filling
2 cups cooked mungo, mashed 1 cup sugar

Procedure:
Place 2 cups flour in a bowl, make a well and add in the center, 1/2 cup water, sugar and corn syrup. Add pork lard. Mix well with wooden spoon just enough to mix. Do not overmix. Form dough into a ball, return into bowl, cover with cloth and set aside for 30 minutes.

In a bowl, mix together 1 cup flour and 1/2 cup pork lard until a smooth paste is formed.

On a lightly floured board, roll out dough with a rolling pin to form a rectangle 1/4 inch thick. Spread the paste evenly over the rectangle so that the paste covers 2/3 of the dough with 2 layers of paste in-between. Roll out the dough to its original size and repeat the folding operation, this time without the paste. Roll out the dough once more and fold for the third time and last time. Allow the dough to rest for five minutes. Roll the dough once more to its original size. Cut the sheet of dough lengthwise into 2 equal sections. Roll each section. Take one portion and flatten out with hands or rolling pin to form a thin circular piece.

Add about 2 tsp of filling at the center, bring up the sides of the dough to top center. Seal well. Press lightly to flatten. Place on ungreased baking sheet lined with brown paper. Brush top with beaten egg or milk, then prick individual pieces 2 or 3 times. Bake in hot oven 204.2 to 218.3 C (400-425 F) for about 25 minutes or until golden brown.

Chicken Wings

Ingredients:
1/2 kilo chicken wings
3 tsp lemon juice
1/4 tsp pepper
2 pcs eggs
1 cup cornstarch
1 cup bread flour salt to taste

Procedure:
Wash chicken wings. Pat dry with paper towel. Marinate in lemon juice and pepper.
In a small bowl, whisk eggs. In a separate bowl, mix cornstarch, bread flour and salt.
Dip chicken wings in whisked eggs, dredge in cornstarch-breadflour mixture. Deep fry. Serve hot

Crispy Alimasag

Ingredients:
1/2 kilo small alimasag
1 egg, slightly beaten
1/2 cup, All purpose flour
1/2 tsp salt
1/2 tsp seasoning
1/4 tsp pepper
1 tsp chopped siling labuyo

Procedure:
Clean alimasag, discarding aprons; wash thouroughly and cut into halves. Place alimasag in mixing bowl and add the slightly beaten egg. Add flour and seasonings; blend well. Fry in a deep hot oil until brown. Serve hot.

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