Cooking Pinoy atbp.

Ingredients: 2 cups Glutinous Rice (grains) 1 3/4 cup Water 4 cups Coconut Milk (So Delicious, unsweetened) or dilute 1 can of coconut cream in 3 cups water 1 2/3 cup White or light brown sugar Directions: Cook Rice and water in Rice cooker. While rice is cooking, Mix the rest of the ingredients in a big wok or POT and boil. Reduce heat and wait till liquid thickens, while stirring occasionaly to about 3 cups. When rice is cooked, stir into the coconut milk mixtures and stir with a big wooden spoon, every 5-10 minutes to prevent from scorching. Mixture will be done after 20-30 minutes or when most of the milk has evaporated and you can see more of the rice and not of a soupy consistency. Prepare a 9x9 greased Pyrex pan and pour and flatten the rice mixture into it. Preheat oven to 400 F while you prepare the topping. LATIK: In a double boiler Mix 1 can condensed milk 1 can coconut cream 2 T dark brown sugar 2 T flour Let boil then simmer in medium he

Ingredients: 4 cups of Thin Coconut Milk (or So Delicious unsweetened coconut milk beverage) 2 plantain bananas ripe and sliced 1 can of jackfruit, drained and cut in pieces 2 sweet potatoes, peeled and cubed 1 ube cubed if available 2 cups of Gluntinous Rice balls (glutinous flour mixed with water and shaped into balls) 1 cup cooked Tapioca pearls (regular size) soaked in different food coloring 1 cup small uncooked Tapioca minis 2 cup white sugar 1 T dark brown sugar for coloring 1 tsp Vanilla essence To Cook: Boil Sweet potatoes and bananas in coconut milk about 5 min, then add jackfruit and mini tapioca pearls.  Also add rice balls and simmer covered in medium heat until rice balls float or done. Add white and brown sugar to taste. Simmer until slightly thickened, then add the cooked tapioca pearls (regular sized). You may add vanilla for flavoring. The coconut milk will thicken when it gets room temperature, so do not let it thicken too much or the sweet potat

Ingredients: 1 whole boneless chicken breast (large) cut in 1 inch pcs 1-2 c shrimp cleaned and deveined (no shell) 5 Tablespoon low sodium soy sauce 2 Tablespoon msg free Oyster sauce 1/2 c frozen green peas, thawed chopped yellow onion, medium ground pepper for seasoning 1/2 Tablespoon sesame oil 1 cup Water 1 Tablespoon cornstarch dissolved in 1/2 cup water Directions: 1. Marinate chicken in soy sauce, oyster sauce and sesame oil for about 30 minutes in a bowl. Refrigerate. 2. In a large wok or deep frying pan, add 1 Tablespoon of olive oil and fry onions until soft and then add the chicken pieces. Save the marinade for later. Once chicken pieces are brown but not burnt about 5 minutes, add the shrimp and cook until pink (about 5 minutes) or less if using pre-cooked frozen shrimp. 3. Add 1 cup of water, and the marinade and let boil then cover and simmer for another 10 minutes. 4. Add thawed green peas, and stir in the dissolved corn starch mixture. 5. Let s

hmm yummy steaks.  Easy and quick lunch or dinner that equals to about 400 calories per serving with sides. 1.5 lb Sirloin steak season with salt and pepper. Grill on pan with olive oil, medium high 4 minutes on each side for medium. Serve on a plate. Serves 4 people. On a small pan, heat up 2 sliced yellow onions in olive oil or low fat butter. add Salt and 1 tsp minced garlic. Mix until onions start turning brown, add 1Tablespoon balsamic vinegar. Add to steaks.

hmmmm ..I love a good Reuben.  This one was made with Hormel nitrate free turkey deli with light sliced Swiss cheese, saurkrat, horseradish sauce and Lite rye bread grilled on the stove.

Ingredients:  1 small yellow onion, chopped 2 tsp minced garlic 1 c chopped brocolli florets 1 T olive oil 1 cup Uncle Ben's brown rice 2 cups Organic chicken broth salt * pepper to taste 1 tsp lemon juice Directions: Heat up 1T of olive oil and add onions. After 4 minutes add garlic and rice and saute a little bit. Then Add broth. Let boil then turn down heat and simmer covered for 30 minutes. Add broccolli and mix and season to taste.  Cook until broccoli is tender. Makes about 4 cups cooked.

Salmon Petites Ingredients: 15 oz flaked Chicken of the sea wild salmon 1 cup Mashed Potatoes 1 cup brown rice cooked 1/2 cup chopped parsley bunch chives chopped 1 egg bread crumbs to coat olive oil to fry salt and pepper to taste Mix first 5 ingredients and flake with a fork.  Add egg and shape into patties, roll with bread crumbs. Heat up oil and fry salmon patties 4 minutes on each side or until light brown.