Bibingkang Galapong

Ingredients

• 4 eggs, well beaten
• 2 cups coconut milk
• 1 cup sugar
• 1/4 cup melted margarine
• 2 cups rice flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup coco cream, 1/4 cup sugar for topping

Directions

Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Yield: 3 large bibingkas.

Tofu Arroz Caldo

Ingredients

• 1-1/2 pound fresh tofu
• 1 teaspoon fresh ginger finely sliced
• 1 tablespoon vegetable oil
• 1 cup rice grains(uncooked)
• 3 cloves minced garlic
• 7 cups water
• 1 medium onion, finely sliced
• 2 tablespoon fish sauce (patis)
• 5 stalks scallion(spring onion) finely sliced
• salt and pepper to taste

Directions

Cut the tofu into one inch squares. Then deep fry it until golden brown. Set aside. In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Then add fish sauce. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached. Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced scallions just before serving. If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. Yield: 6 - 8 servings.

Sopa de maiz (filipino corn soup)

Ingredients

• 3/4 c Thinly sliced onions
• 2 Cloves of garlic, minced
• 1/2 lb Raw shrimp, shelled, -deveined, and diced
• 2 c Bottled clam juice
• 2 c Water
• 1/2 ts Freshly ground black pepper
• 1 1/2 c Chopped, cooked -or canned corn
• 1/2 c Shredded watercress -or spinach

Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.

Misua

Ingredients

• 1 small bundle misua (fine rice vermicelli)
• 3 eggs
• 2 cups water
• 1 tbsp veg oil
• 1 clove chopped garlic
• 1 onion
• salt or patis and pepper to taste

Directions

Saute garlic in oil until light brown. Add onion and saute until onion is translucent. Add water, salt or patis and pepper to taste. When the water boils add eggs whole, one at a time. Break misua into 3-inch lengths and add. Remove from heat and serve hot.