When I was a very young child, and asked my grandmothers’ cook what was for dessert and she said “Brazo de Mercedes”, my minds’ eye saw this enormous lady’s arm on a dish being served. This woman’s arm sure tasted so good because brazo meant arm in Spanish-Filipino. Now I know that it is a rolled meringue with egg yolk (yema) filling. Ingredients: 12 egg whites 1/4 teaspoon salt 1 teaspoon cream of tartar 1 1/2 cups (300 grams) sugar Filling: 3/4 cup (150 grams) sugar 1/4 cup (35 grams) all purpose flour 1/2 cup (112 grams) butter 6 egg yolks 1/2 teaspoon zest of lime – optional Procedure: Preheat oven to 350ºF (180ºC) Line a 12-inch by 14-inch by 1-inch baking pan with baking paper or foil Beat egg whites with cream of tartar and salt until foamy, then add sugar gradually in four additions, beating until stiff but not dry. Spread evenly in pan. Bake for 15 – 20 minutes or till the top is a light golden brown Turn out on a cheesecloth dusted with a mixture of powdered and granulated sugar; half and half (about 2 tablespoons each); on top of cooling rack. Let cool for 2 hours. While waiting for the meringue to cool, make the filling. Spread evenly with filling, leaving 1-inch space on all sides. Leave until the filling is very cool but not refrigerated. Roll lengthwise into a 14-inch cylinder. Cut two pieces of waxed paper and place on each end of roll to prevent filling from leaking out. Filling Procedure: Combine sugar, flour, and butter in a double boiler over low fire and stir until sugar is totally dissolved. Add egg yolks, zest and cook, stirring constantly until mixture coats a wooden spoon. An old fashioned way to test if it’s ready is to place water in a small dish and drop a bit of the filling into the water and it’s ready when you can almost make a little ball with it. Be careful not to overcook or it will be difficult to spread...

A Filipino celebration is not complete without Lechon! The hours-long, roasted whole pig. But sometimes we over estimate the appetites of our guests and there are left overs. Not to worry, here is a ‘to live for’ left over soup dish. Once you have tried this, you wish there was more left over of the lechon. On another note, this same recipe with the addition of 1/2 cup of green tamarind juice, and changing the Chinese cabbage into Kangkong leaves, will turn it into Sinigang Na Lechon. Serves 6 persons. Ingredients: 1 kilo left over lechon bits (or you can buy Lechon by the kilo) 1 tablespoon crushed garlic 1 cup onion – sliced 2 tablespoons cooking oil 1/2 cup minced lemon grass stalks, white part only – about 2 to 3 stalks 2 pieces lady finger chili – siling mahaba 2 to 3 tablespoons patis (fish sauce) 6 cups water 1/2 head of Chinese cabbage slice into 2-inch lengths Procedure: In a medium sized casserole over medium-low heat, place oil in pot. Sauté garlic, onion and lemon grass till the onion is translucent. Add the fish sauce and chili and sauté for 30 seconds. Then add the lechon bits and water. Bring to a boil and then turn down to a simmer and continue to simmer for 30 to 40 minutes or till the skin of the lechon is tender. Adjust the taste with more fish sauce, freshly ground black pepper and salt (start with 1/4 teaspoon) Add the Chinese cabbage and simmer for 1 minute and serve. Note: To make green tamarind juice – 1 cup green tamarind boiled with 2 cups water, till the green tamarind has softened; around 20 minutes. Mash the tamarind in the water and strain; get 1/2 cup to put in the soup. Kangkong or water spinach – cut into 3-inch lengths; soak in water for 15 minutes; drain. Add in the soup and simmer for 3 minutes and...

Since refrigeration came only in the 1900’s, there are many Filipino foods that do not need refrigeration and this is one of them. Although this is good for the day it’s cooked and following day, I do not recommend eating it beyond the second day. Onions do not do well without refrigeration, therefore save yourself from a bum tummy. In some barrio fiestas, this is also served since it can be cooked the day before the fiesta. In the barrio fiesta, the whole rump of the pork is used and cut into huge chucks and when cooked, sliced into serving pieces. You can use only pork or only chicken. I use a combination to satisfy the craving of each one in the family. Ingredients: 500 grams chicken parts – I prefer to use legs and thighs cut in half 500 grams liempo (pork belly) slice into 1-inch by 2-inch by 1-inch 2 tablespoons calamansi or lemon juice 1/2 cup light soy sauce 2 cups sliced onions 1 teaspoon freshly crushed peppercorns 1 cup chicken broth 1 tablespoon crushed garlic 1/4 cup cooking oil salt to taste start with 1/4 teaspoon Procedure: In a non-corrosive cooking pot, warmed over medium-low fire, pour in cooking oil and sauté garlic and onions till onions are translucent. Add the chicken and pork and continue sautéing and mixing for about 3 minutes. Add the soy sauce, peppercorns, chicken broth and 1/4 teaspoon salt. Turn flame to low and simmer till the pork and chicken are tender; occasionally mix the pot to keep from burning or sticking to the bottom. Taste the mixture and adjust with salt. Serve hot with steaming hot...

Pan with Caramel Ingredients  1 cup sugar 2 tablespoons water Meringue Ingredients: 7 egg whites (1 cup egg whites) 1/2 cup (100 grams) sugar 1 teaspoon baking powder 1 teaspoon vanilla essence Sauce Ingredients: 1/2 cup (100 grams) sugar 7 egg yolks 1 cup fresh milk 1/4 cup orange liqueur Cake Procedure: Preheat oven to 300ºF (160ºC) Round baking tin 8-inch round, 3-inches tall Caramelize sugar with 2 tablespoons water in baking tin. Place 2 tablespoons water in baking tin. Place pan over very low fire, add in the sugar. Shake the pan to mix the water with the sugar; return to fire. Let the sugar melt and turn to a light golden tan. Do not use any metal instrument to stir the mixture; use only a wooden skewer or wooden spoon to stir the mixture. When all the sugar has dissolved, use a hot mitt on your hands and lift the pan from the fire and turn off fire. With mitts still on, tilt the pan from side to side, trying to cover all the sides and bottom of pan with caramel sugar. Let it spread evenly. When all the sides have been covered, set pan down and let cool. Set aside. Mix 1/2 cup sugar with baking powder. Set aside. In bowl of electric mixer, pour in egg whites. Using the wire whisk, beat egg whites on medium speed till foamy; then gradually add the sugar-baking powder mixture in four parts. Beat till the egg whites are stiff but not dry. Whisk in vanilla till just blended in. Carefully spoon meringue into caramelized baking tin, making sure that all the meringue is carefully packed in; avoiding any air pockets. Bake Bain Marie for 1 hour or till the top of the meringue is a golden brown. Turn off the heat in the oven and let the meringue rest inside for about 1 hour. Take the pan from the oven and continue to cool for another hour. Using a thin knife, let the knife go around the edge of the meringue to dislodge any part stuck to the caramel on the sides of pan. Get a serving plate larger than the meringue, with about 2-inch sides, to prevent sauce from falling out; and flip the meringue onto the serving dish and place in refrigerator. Make the sauce. Sauce Procedure: Using a double boiler over low fire, combine sugar, yolks, and milk, stirring constantly, until mixture thickens slightly. Use a wire whisk to stir so that there is no coagulation and the sauce is fine. Remove from fire and stir in the orange liqueur until well blended. Cool sauce and then refrigerate. When sauce is cool, whisk to mix and pour...

Kapampangas love their ‘tabang talangka’ (tiny crab paste). Before it used to be seasonal; that is when the rainy season came, so did the talangka (tiny crabs). The talangka is a tiny crab; the shell is from 1 inch to 1 ½ inches wide. The fish pond owners call it ‘singaw’ (coming out of nowhere) because as they prepared their ponds for new fingerlings, the talangka would pop out of nowhere. One must gather the talangka by the hundreds just to make one cup of sautéed tabang talangka. Tabang talangka is usually eaten with steaming hot rice. Since one can eat it with rice, why not pasta. So here is a take on tabang talangka as a sauce for pasta. Because of the proliferation of bottling and canning, now one can enjoy tabang talangka even if its out of season. One finds it in Filipino stores around the world and in Supermarkets in the Philippines. Serves 6 persons. Ingredients: 4 tablespoons cooking oil 1 teaspoon crushed garlic ½ cup bottled/canned tabang talangka ¼ cup coconut milk ½ cup fish broth or water 2 tablespoons Mirin or Sake (this removes the fishy flavor of the talangka) ½ teaspoon Tabasco or chili sauce or 1 long lady finger chili (seed and chop) ¼ teaspoon freshly ground black pepper 12 pieces of prawns – peel, devein, leaving tail on 500 grams twisted pasta, pasta twirls or pasta that makes the sauce cling to it (do not use spaghetti) – follow cooking instructions of pasta Procedure: Using a skillet, over medium fire, pour 2 tablespoons of cooking oil in pan. Warm pan till it reaches 180°C. Sear prawns each side of prawn for about 1 minute; till prawns curls up on both sides. Place in pan, only six prawns at a time. Set aside and keep warm. In a medium sized cooking pan, over medium-low fire, warm pan for 2 minutes and pour 2 tablespoons cooking oil. Sauté garlic till very light gold. Add the tabang talangka, coconut milk, fish broth, Mirin, Tabasco, and ground black pepper. Stir continuously and simmer for 5 minutes. Cook pasta according to instructions on box. Put pasta in sauce and mix well. Place in serving dish and garnish with prawns. Serve...

Everybody and I mean everybody loves chocolate cake! The Philippines grows its own cacao trees and therefore chocolate is also Pinoy. This recipe is truly scrumptious and the Mocha filling and Fudge Icing truly make this cake really SINFUL with a capital S. This cake is moist, soft but not crumbly and the filling softens the taste of too much chocolate. Cake Ingredients: 2 ½ cups (350 grams) cake flour 2 teaspoons baking powder 1 ½ teaspoons baking soda 2 ½ cups (500 grams) white sugar 1 cup (225 grams) unsalted butter ¾ teaspoon salt 4 whole eggs – place in a cup to make 1 cup 1 2/3 cups cold water 1 cup (80 grams) sifted Dutch cocoa powder – the secret is using good quality Cocoa powder 1 teaspoon vanilla – mix with the cocoa Cake Procedure: Preheat oven to 325°F (163°C). Prepare two 9-inch diameter by 2-inch round pans; brush with shortening and sprinkle with flour or line with baking paper. Sift together baking powder, baking soda and powder, salt, and flour three times. Set aside. Combine cocoa, cold water and vanilla. Mix till smooth with wire whisk, set aside. Using the paddle of the mixer, cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. About 5 minutes per egg. Turn speed to low; add dry ingredients, alternating with the coca/water mixture; ending with the dry ingredients. Divide mixture into the two 9-inch or three 8-inch round prepared baking pans. Bake at 325°F (163°C) for 35 to 45 minutes or till toothpick comes out clean. Mocha Filling Ingredients: ½ cup (100 grams) white sugar ¼ cup (37 grams) all purpose flour ½ cup fresh milk mix with the cream ½ cup cream 2 egg yolks ¼ cup (55 grams) butter 1 teaspoon vanilla 1 teaspoon instant coffee granules Mocha Filling Procedure: In a sauce pan, mix together sugar, coffee and flour. Slowly pour in, while constantly mixing with a wire whisk, the milk and cream. Place sauce pan over low-medium fire and cook till slightly thick. Remove from heat and add the egg yolks, while whisking constantly. Bring back to fire over low heat and continue cooking till mixture is of spreading consistency. Cool for 5 minutes and then add the butter. Use as filling for cake. Fudge Frosting Ingredients: 1 ¾ cup evaporated milk 1 cup (200 grams) sugar ½ cup Dutch cocoa powder ¼ cup (55 grams) butter Fudge Frosting Procedure: Using a thick sauce pan, mix sugar and cocoa powder and then slowly stir in the milk. Use a wooden spoon to mix. Place over low-medium fire and cook till the...

Best served with white rice. Serves 6 persons. Ingredients: 1 whole free range chicken (native chicken is best) cut into parts 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 cup onion – cut into cubes 1 whole tomato – cut into quarters 2 tablespoons fish sauce 1 cup tamarind juice from green tamarind – boil handful of green tamarind in 1 ½ cups water till tamarind is tender, mash with fork and strain juice or ½ cup tamarind paste (if using tamarind paste, add ¼ cup lemon juice) 6 cups rice water – when you wash the rice you will be using, don’t throw the water, use this 1 piece long green chili 1 bunch baby bok choy or 1 bunch kangkong– wash and cut into 3 or 4 parts 5 strands pole beans – cut into 3-inch lengths salt and pepper to taste Procedure: In a medium sized casserole, over medium-low fire, place oil in pan and sauté garlic and onions till onions become translucent. Pour in fish sauce and sauté for 30 seconds. Place chicken in pot and slightly brown. Add in the tomatoes and stir for 30 seconds. Add tamarind juice, chili and rice water. Bring to a boil then lower heat to a simmer. Cover till chicken is tender. Check for taste; adjust by adding – salt or fish sauce and pepper. Place the pole beans in soup and simmer for 2 minutes. Add the baby bok choy or kangkong and simmer for another minute. Serve hot with steamed white...

This is your typical Adobo. One can use just chicken or just pork. This is a combination. One can also add 250 grams of pork liver, sliced into ¼-inch thick by 1 ½-inch length and added towards the last 10 minutes of cooking. Ingredients: 2 pieces chicken thighs – bone in; divide each into two 500 grams pork spare ribs – cut into 2-inch pieces ¾ cup white cane vinegar (can be bought in Asian store) ¼ cup light soy sauce 2 bay leaves 1 teaspoon dried oregano leaves 2 teaspoons coarse ground pepper corn 2 tablespoons cooking oil 1 tablespoon crushed garlic salt to taste ¼ cup cooking oil Procedure: In a glass bowl, place chicken and pork. In a measuring cup, mix vinegar and soy sauce. Pour into bowl with pork and chicken and marinate for 1 hour. Drain pork and chicken; set aside marinade. Using a non-stick skillet, place ¼ cup oil and heat over medium-hot fire, till you can feel the oil hot when hand is placed over the pan (180°C); sear chicken first and then pork pieces (divide the pork into two batches); (about 2-3 minutes) and set aside. Using a glass or ceramic or clay cooking casserole, place 2 tablespoons cooking oil and sauté garlic till light golden brown. Add the seared chicken and pork and the marinade, peppercorns, oregano and bay leaves. Simmer the chicken and pork till tender. Serve with steamed rice. Note: Adobo is always nice served the day after it is cooked. It lets the vinegar simmer down it’s tartiness. There is also this debate as to what souring agent to use. You have cane vinegar, palm vinegar, Balsamic, calamansi juice, lemon juice, white vinegar, red vinegar and other vinegars available. I say, go and just do what feels good with...

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts. This recipe will serve 6 to 8 persons. Ingredients: 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions 1 cup sticky rice – wash and drain 1 cup jasmine rice – wash and drain 2 tablespoons cooking oil 2 teaspoons crushed garlic 1 onion chopped coarsely 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric 2 cups coconut milk 1 cup water 1 bay leaf 2 small chilies (birds eye) – cut horizontally into two and seed 1 teaspoon freshly grated black pepper 3 tablespoons fish sauce salt to taste Garnish: 6 to 8 pieces small longaniza – fry in oil till cooked and use to top 1 capsicum (red or green) – roasted and sliced into strips – thick julienne 1 hard boiled egg – sliced into 8 wedges   Procedure: Preheat oven to 180°C. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent. Add chicken and fry for 2 minutes. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking. Cover the casserole and place in oven for 30 minutes. Remove from oven and fluff rice mixture. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve. Note: I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the...