Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

• 
  Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.


• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes


• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender


• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.


• Serve piping hot

Cooking Tip:
· Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Ingridients
2/3 CUP SHORTENING
3/4 CUP WHITE GRANULAR SUGAR
1 TSP. VANILLA
1 EGG
4 TSP. MILK
2 CUPS FLOUR
1-1/2 TSP. BAKING POWDER
1/4 TSP. SALT


Preparation
Use electric mixer to cream shortening, sugar and vanilla. Add egg; beat till
light and fluffy. Stir in milk. Sift together flour, salt and baking powder and blend
into creamed mixture. Divide dough in half and chill for 1 hour. Roll out half of cookie
dough on a slightly floured surface to 1/8 inch thickness. Cut with desired shape cookie
cutters. Bake on parchment lined cookie sheet at 375 degree F. oven for about 6 to 8 min.
Cool slightly then remove from cookie sheet. Makes about 2 dozenCookies.

Roll only half of dough at a time; keep remainder chilled for easier rolling

• 1/4 cup sugar (or more, up to 1/2 cup, to taste)
  


• 1 1/2 Tbsp four


• 1/2 teaspoon cinnamon


• 4 Tbsp (1/4 cup) unsalted butter


• 3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)


• 3 Tbsp fresh lemon juice


• 1 teaspoon vanilla extract
  

• 2 cups flour


• 1/4 cup sugar


• 2 tsp. baking powder


• 1/4 tsp. salt


• 2 Tbsp unsalted butter, chilled and cut into small pieces


• 2 Tbsp coarsely chopped crystallized ginger


• Zest of one orange


• 1 cup heavy cream, plus more for glaze

1. Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. (This recipe has the crust only on the top).


2. Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the doug holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.


3. Bake 10 minutes in a 450º oven. Reduce heat to 375º and bake 20-25 minutes. Serve warm with whipped cream.