Pg 30 Table of Equivalent Measurements 1 cup (250 ml.)----------16 tablespoons---------8 ounces 3/4 cup (180 ml.

)-------12 tablespoons----------6 ounces 1/2 cup (125 ml.)---------8 tablespoons---------4 ounces 1/4 cup (60 ml.)----------4 tablespoons----------2 ounces 1/8 cup (30 ml.)----------2 tablespoons----------1 ounce -----------------------------1 tablespoon----------3 teaspoons 1 kilo------------------1000 grams--------------2.2 pounds 1/2 kilo-----------------500 grams--------------1.1 pounds 2 cups---------------------1 pound---------------16 ounces Abbreviation cup----------------c. tablespoon--------T. or tbsp. teaspoon----------t. or tsp. ounce-------------oz. milliliter-----------ml. kilo----------------k. gram--------------gm. pound-------------lb.

Creamy Carrot Soup You'll Need 2 Tbsp margarine 5 Tbsp flour 1 pc beef bouillon cube 1 can (158 ml) evaporated milk 5 cups water 3 medium (350 g) carrot 1 can (140 g) DEL MONTE Tomato Sauce 2 stalks green onion, chopped Here's How 1 BOIL 2 carrots until tender. Peel and mash. Cut remaining carrot into small cubes. Set aside. 2 HEAT margarine in pan. Add bouillon cube and flour, then stir. Add combined milk and water gradually, stirring until well blended. Add cubed carrots. Simmer for 10 minutes.

3 ADD DEL MONTE Tomato Sauce, mashed carrots, cheese, 1/3 tsp. iodized fine salt (or 1 tsp. iodized rock salt) and 1/4 tsp. pepper. Cook for another 10 minutes. Top with green onions. ILIPINO BARBECUE 2 lb. pork loin or chicken meat 1 tbsp. black pepper 1 c. soy sauce 1 c. vinegar 1 c. brown sugar 1 head garlic 1 pc lemon 1 can 7-Up * Chili peppers Cut up the meat. Marinate in 7-Up for 4 hours or more. Mix other ingredients (crush the garlic and peppers). Marinate all for 4 hours more. When everything is ready go outside and light up the charcoal. Use parafin wax instead of liquid lighter, it helps keep toxic chemicals from damaging the environment. Skewer the meat and cook thoroughly. Serve this with lots of rice.

Paklay Ingredients 1/4 k. pork liempo 2 pcs. pork kidney 1 pork spleen 1 pork heart 1/4 k. pork liver 2 tbsps. cooking oil 3 cloves garlic, minced 1 medium onion, minced 1/2 cup vinegar 1 MAGGI Pork Broth Cube 1/2 cup hot water 1 1/2 cups unripe pineapple, cubed 2 cups bamboo shoots, cubed 1 piece each red & green bell pepper, cubed salt and pepper to taste Directions

Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside. Heat cooking oil, saute garlic and onions until limp. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min. Serves/Yields: 4 Nutrition Information Carbohydrates: 25 g. Fats: 27 g. Protein: 19 g. Calories: 423 Kcal. --------------------This "Paklay" is medyo espesyal kay naa ma'y Pineapple cubes. Lami sad siguro ni. ...Para nako, mas ok ang paklay nga naay Luy-a og Sili Espada. Mas lami man god kung medyo halang bah. Crispy Kangkong Sangkap (Ingredients): 1 bundle of kangkong 1 egg (beaten) 1 cup cold water teaspoon salt (asin) teaspoon pepper (paminta) 1 cup cornstarch cup all-purpose flour cooking oil Pagluto (Cooking Procedure): ---Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang). ---Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter. ---Heat cooking oil in a pan. Fry the leaves until crispy and golden brown. Strain the cooked pieces for excess oil. Mungkahi (Suggestion):

---An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in mayonnaise. Fish Sarciado You'll Need 3/4 k (11 pcs) dalagang bukid (black tailed caesio) 6 cloves garlic, crushed 1 medium (50 g) onion, sliced 1 pouch (200 g) DEL MONTE Tomato Sauce 1-1/2 cups water 1 pc egg, beaten Here's How 1 SPRINKLE fish with 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt). Fry until golden brown. Set aside. 2 SAUT garlic and onion. Add DEL MONTE Tomato Sauce, water, 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt) and dash of pepper. Simmer for 5 minutes. 3 ADD egg then simmer for 3 minutes, or until set. Pour over fish.

Nilarang na isda...by my grandfather Prepare this: 1. either pagi/shark/mol2x/pad/ect... 2. ahos 3. bombay 4. kamatis 5. sambag/mangga na aslom(green) 6. taosio 7.asin 8.vetsin (optional) ; basta ako moluto kay dili manko mag vetsin..ma deadma ta ug sau ani..hehehehe 9.suka 10.luy-a 11.sili espada 12.mantika Steps on how to cook pag init ug kaha human ibutang ang mantika, pa inita sa kad**** pagkahuman ang ahos..human sa ahos ang bombay dayon. Isunod dayon ang kamatis..Tan-aw una ug tv o

d ba kaha maniwaw ka ug sounds samtang ang kamatis dili gyud maitos pag ayo. Kung ang kamatis na itos na gyud ug sakto..butangi ug tubig nga igo ra gyud matagbaw ka sa sabaw. Ilunod ang sambag o dba kaha ang mangga pagkahuman pabokala napod ug balik nga ang panit sa sambag pwede na mapisat..Hmmmmmm..mura ug lame nani da..Sunod kay pagkuha ug lawom nga plato nga imong pwede ka pislatan sa samabag...ang sabaw raman sa sambag atong gamiton ani..so ang unod kay pwede nang ilabay sa basura. tiliwi una kung sakto ba sa ka aslom ang imong timpla.Kung sakto na gani hala ilunod na dayon nang imong isda, taosio aron ang langsi sa isda mawala..asin gamay then suka..pataudtauri sad gamay nga igo maka wagtang sa ka aslom sa suga ug ma mix tanan nimong gi templa..Pagka human kay sukad ka ug kan-on..mas lame kung i pares sa mais ng akan-on..human paresan ug softdrinks..na panington gyud ka sa ka lame..