Ingredients:
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying
How to Cook:
- Broil eggplants until tender (the skins are charred and blister appears).
- Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
- In a bowl, beat the eggs and season with salt and pepper.
- In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.
Ingredients:
4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium
How to Cook:
- Wash kangkong and drain leaves thoroughly.
- Remove leaves from stem. Set aside.
- In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( butter mixture).
- Mix until smooth in consistency.
- Heat oil to 250°F and reduce fire to medium.
- Dip kangkong leaves one by one in batter and deep fry until crispy.
- Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Ingredients:
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, separated
1/2 cup vegetable oil
1 teaspoon cream of tartar
How to Cook:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown.
- Finished when toothpick comes out clean.
Ingredients:
1 1/2 cups heavy cream
1 (8 ounce) package cream cheese
3 (14 ounce) cans fruit cocktail, drained
1 (14 ounce) can pineapple chunks, drained
1 (14 ounce) can lychees, drained
1 cup coconut
1 (8 ounce) package unsalted chopped almonds(optional)
1 1/2 cups cubed apples(optional)
Procedure:
- Mix heavy cream and cream cheese together to a smooth sauce like consistency.
- Combine with other ingredients and blend well, chill overnight.
