CHOPSUEY

Ingredients100 grams shrimp1/4 kg boneless chicken1 doz quaile eggs (boiled)200grams chicken liver and gizzard, sliced to small pieces1 tsp garlic2 tsp cornstarch1 tbsp oyster sauce½ piece cabbage, quartered1 cup green bell pepper,sliced1 cup red bell pepper, sliced1 small cauliflower, cut into small pieces1 cup carrots, sliced1 cup onion, dicedShrimp juice (derived by crushing the head of the shrimp)1 cup chicken stock1 cup watersalt and pepper

Cooking Procedure1. In a big wok, saute the garlic and onion2. Add the boneless chicken and saute for 2 minutes3. Put-in the chicken liver and let cook for 3 minutes more4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.5. Add the shrimp then sprinkle some salt and pepper.6. Add the oyster sauce and simmer for 2 minutes.7. Put-in the cauliflower and cabbage then mix well8. Add the carrots and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quaile eggs10. Serve hot. Share and Enjoy!

CREMA DE FRUITA REFRIGERATED CAKE

1 pack (250ml) all purpose cream1 cup condensed milk2 small packs graham crackers1 can (234 g) tropical fruit cocktail, drained (reserve syrup)2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:2 packs unflavored gelatinFruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is set..

GRAHAM PEACH REFRIGERATOR CAKE...

Ingredients:Graham crackersCrushed graham (make as much from crackers as needed)1 can sliced peaches1 can condensed milk2 packs all-purpose cream

Procedure:In a container (e.g. Tupperware), place a layer of graham crackers at the bottom. If there are empty spaces, break off little pieces from the crackers or use crushed grahams to fill them in.Combine the condensed milk and cream. Feel free to experiment and adjust it to your taste. Pour the mixture over the graham crackers completely.Put your sliced peaches on the mixture. The more peaches, the better.Repeat putting layers until the container is full. Cover the top-most layer with crushed graham.Leave in the freezer overnight. Others prefer simply chilling it in the refrigerator..

LECHE FLAN

1 big can (15oz) evaporated milk 1 big can(14oz) condensed milk 10 egg yolks 1 teaspoon of vanilla extract 3 aluminum molds (llanera) for leche flana pinch of salt

For the Caramel: 1/2 cup sugar 1/2 cup water

Procedure:1. In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should solidify once totally cooled.2. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla and pinch of salt manually or by blender.3. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch thick. 4. Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about 45 minutes at 350 degrees F. To tell whether the leche flan is already cooked, insert a knife on the mixture and if it comes out clean then the flan is already cooked.5. Let cool and keep refrigerated.

How to serve: Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and turn upside down.

COFFEE JELLY DRINK

1/2 cup instant coffee 2 tablespoon gelatin powder 2 1/2 cups watersugar (according to taste)whipped cream (optional)chocolate syrup (optional)coffee creamier (optional)fresh milk (optional)

Combine instant coffee, gelatin powder, sugar and water in a saucepan. Let boil over medium heat, stirring occasionally until completely dissolved. Transfer mixture into cups or small dessert bowls. Chill for 1-2 hours. Top jelly with some whipped cream and drizzle with chocolate sauce just before serving.