Cruz Lopez - Computer Literate - Antipolo, Philippines

Nechelle Cruz Lopez

Antipolo, Philippines

Services

Computer Literate

Summary:

knowledge and ability to utilize computers and related technology efficiently, with a range of skills covering levels from elementary use to programming and advanced problem solving understanding how computers work and operate.

Work History

Freelance

NCNCL Apartment

From February 2005

Secretary

Capasco

January 2005 - February 2005

admin department

Projects

Seafood Spaghetti


Ingredients:

1 kilo mussels
1 head garlic, peeled and sliced
1/2 cup olive oil
1 teaspoon chili flakes
1 pack spaghetti noodles

Description:

Clams should be cooked on the same day they are bought. If you want you store them, cook until step 1 then refrigerate. Use within the day.

Procedures:

In a large pot, heat 2 tablespoon olive oil and 2 slivers of garlic. Add the mussels, cover and cook just until the mussels open for about 3 minutes. Transfer mussels to a bowl. Reserve mussels juice in a separate bowl.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain.

In a large pan over medium heat, sauté sliced garlic in olive oil until light golden. Add chili flakes and mussel juice. Toss in spaghetti and mussels. Season to taste. Serve hot.

Makes: 4 to 6 servings

Double Crunchy Choco Oat Cookies

Ingredients:

1 cup butter, cubed
1 1/4 cups brown sugar
1 egg
1 teaspoon imitation vanilla essence
1 1/4 cups plain flour
1/4 cup cocoa powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 cups rolled oats
1 cup coated chocolates
1 cup coarsely walnuts or cashews


Procedures:

Pre-heat oven to 375°F. Grease 2 baking trays.

In a bowl, cream butter until soft then add brown sugar. Beat until fluffy. Add egg and vanilla and bet until smooth.

Sift flour, cocoa powder, bicarbonate of soda and salt. Add to the batter and mix until well blended.

Fold in oats, chocolates and walnuts. Drop mixture by tablespoons on the greased baking tray. Bake until edges are lightly browned, about 10 to 15 minutes. Cool then store.


Makes: 1 dozen

Chocolate Crinkles

Ingredients:

3/4 cups oil
2 cups sugar
4 eggs
1 1/4 cups cocoa powder
2 teaspoons imitation vanilla essence
3 cups plain four, sifted
2 1/2 teaspoon baking powder
1/2 teaspoon salt
icing sugar


Procedures:

Pre-heat oven to 350°F and prepare two baking sheets.

In a bowl beat oil, sugar, vanilla essence and eggs. Sift together the flour, salt, baking powder and cocoa powder. Combine the wet ingredients to the dry ingredients until well-blended. Form the dough into one-inch balls. Roll in icing sugar then put them on the baking sheets. Bake until cookie cracks on top. Don’t over bake. Center should still be soft.


Makes: 3 dozens

Favorite Cookies

Ingredients:

1 cup butter
3 cups sugar
2 eggs
1 teaspoon imitation vanilla essence
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup coconut
2 cups rolled oats

Procedures:

Pre-heat oven to 375°F. Grease cookies sheets.

In a bowl, beat butter, brown sugar, eggs and vanilla together until fluffy.

Sift flour, baking powder, bicarbonate of soda and salt together into mixture and blend well. Stir in coconut and rolled oats.

Drop by rounded tablespoonfuls 3 inches apart on prepare cookie sheets and flatten with fork. Bake for 10 minutes or until nicely browned and set. Cool until firm then lift off sheets and finish cooling on racks.

Makes: 3 dozens

Fried Glass Noodles

Ingredients:

160 grams glass noodles (Tung Hoon)
2 eggs, lightly beaten with a pinch of salt
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
30 grams dried mushroom
200 grams bean sprout, tailed
chili, shredded
spring onions, shredded
salt and pepper to taste

100 grams pork, shredded
100 grams squid rings
100 grams, shelled prawns

70 grams Chinese celery cabbage, shredded
70 grams carrot, shredded

For the seasoning:
2 cups chicken stock
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil

Procedures:

Soak the noodles until soft, halve and drain. Soak the dried mushroom until soft and then chopped.

Heat 1 tablespoon of oil then fry the eggs, break into small pieces, remove from heat and set aside.

Heat 3 tablespoons of oil, sauté the garlic and shallots until fragrant then add the dried mushrooms and fry until cook. Add then shredded pork, shelled prawns and squid rings and stir-fry briefly over high heat. Add the Seasoning and bring to a boil.

Add the noodles and stir-fry until almost dry. Add the shredded Chinese celery cabbage and carrots and fry until dry. Add the fried eggs and bean sprouts and stir well. Add salt and pepper to taste. Dish up, garnish with chili and spring onions and serve.

Makes: 4 servings

Brownies

Ingredients:



1 cup chopped milk chocolate

1/3 cup butter

3/4 cup sugar

1 egg

1 teaspoon imitation vanilla essence

1/2 cup plain flour

1/2 cup chopped cashews



Procedures:



Pre-heat oven to 350°F. Grease an 8-inch square pan.



In a sauce pan, melt the chocolate with butter. Remove from heat and add sugar, egg and vanilla. Beat until smooth.



Add flour and cashews. Mix well. Pour into the prepared pan and bake for 20 to 25 minutes, or until done. Do not over bake.



Makes: 8 to 10 servings

Corn Cupcake

Ingredients:

2 cups plain flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
3 tablespoon butter
1 cup corn kernels

Procedure:

Pre-heat oven to 425°F. Grease a 12 hole muffin pan.

Sift the dry ingredients together. In a bowl, beat egg lightly with a fork. Stir in milk and butter. Add sifted dry ingredients. Pour into muffin pan. Bake for 20 minutes or until golden brown.

Makes: 1 dozen

OMG! Copycat

OMG! What was that?
Is that your copycat or what?
But you know they can’t imitate you
For you have your own style,
Your own life…

Does imitating you can they impress people?
I don’t think so
For their true colour will come out
Without even them noticing it!
What does the prize of being a copycat will take them too?
What a pity for being a trying hard copycat
People laughed at them.

What a sore loser are they!
Copycat doesn’t have their own chic
Nor having their own existence…
So all that effects they do is
Be a copycat forever.

Karma

You are like some type of overgrown parasite
That feeds upon everyone else’s soul
And you cry out that the world is suffocating you
Oh there is nothing wrong with the life you live
But the reactions to the way you perceive is beyond reasonable


Can you scream once more for me

Yes, I love to hear your voice in pain
Because you have caused so much more of it into others
Don’t hide from me because it’s not worth the risk
I will find you one day and corrupt that soul of yours


Just as you have done to so many before you

It seems like you cannot see the reality of your destruction
What words must flow through one’s mouth before you understand
This situation you have gotten yourself into looks bleak
And you have no idea how much that pleasures me


The more suffering you receive, the more you deserve
Karma has a way of throwing more spark into the fire
Burn yourself,

I must see the expression on your face
Can you feel that torturing flame rising upon your flesh

You cannot avoid the reactions the world will give you

And you cannot control

the invisible force just within your reach
Do not touch though for your thoughts

will be thrown back in your face

False Friends

Sometimes I felt that I must be evasive
For I feel that people are all alike
For I cannot trust people whose around me
It’s really hard to find such a true friend

People hide their true colour or identity
They just fool other people whose kind
Even though you’re helpful and such a good listener
Other people does not mind your kindness

People around have their own different masks
People around are such user friendly
People around are such social climbers
People around are such hypocrites

People around are such back fighters
People around have their own insecurities
People around are such compulsive liars
People around are such in jittery

There are a lot of false friends around us
That’s why it’s hard to just give your trust to somebody
For we don’t know what that false friends true motives
If you have those false friends it’s hard to evade them

False friends use other people’s identity
False friends mimic other people
False friend are such a liar about what they’re made off
False friends create discord and disaster in live

Having such a false friends they are like a leeches
Who will suck up and stick by you
For they wanted something in you
Only God knows what it is!

Desperate

There’s this young man who is so eager to find love,
For his twenty-first years of his life,
He never has such this we called a “girlfriend”,
This young man is so desperate of having such a “girlfriend”…
For he just wanted to be in the said society of his group of friends,
And not to be left out in his society he is in,
Wanted to share as well his certain experiences,
That he have this so-called “girlfriend” or “howe”,
A girl that he have dream of in his entire life,
A perfect young lady who has everything,
Such as brain and beauty and also richest in life,
Having such a status in life level as himself in the society his in,
But in the end this said young man,
Committed the biggest mistake and misfortune in his entire life,
For he never research what really the said young lady has in stored,
The young lady is such a very compulsive liar about her true identity,
She borrowed personality of other people around her,
This said young lady use her weapon of deception to the young man,
Such as being proud of herself, arrogant, boastful,
Leveling herself to the class A’s socialites…
As the young man don’t know what’s the real truth,
So he just believe to all of the stories that the lady have said,
As the young man who is so eager to feel and experience,
How to have a so-called “girlfriend,
And his said “desperation”,
He now grabs the said bait that the young lady has for him,
As the said relationship starts the young man felt something was wrong,
He become more suspicious of what the lady is telling him,
For what the young lady saying was all lies,
About her true identity and status in life and in the society,
But the lady is still using her weapon of sympathy and pity,
And also her special weapon…
Her weapon of threat to the young man,
That really caused the man have his miserable life…
Though the young man cannot bare anymore,
What the lady is doing,
He came to think up of something,
By having such a formal split-up to the young lady,
But as the said break-up was done in a very gentlemanly way,
Though the said young lady take it badly and negatively,
For she cannot accept the fact that the man despite her,
So she create such chaos to the life of the young man,
And also because the young lady just wants the said richest of the man…
For she have this financial problems in life,
So why would such a lady create such troubles,
And run after the young man,
If she didn’t after the young man’s richest…
Come to think of it?
The young lady is a “MONEY HUNGRY”
As the young man disassociate himself to the young lady,
And lose their communication with each other,
His life that is miserable when he was with her,
Become more “colorful” because he gain his freedom,
Enjoying his single life and career,
For the young man now learns his lesson,
To be careful to young ladies who just approach and give motive,
And not just to give in to such certain stories of their lives,
He actually learns to observe and research within the people around him…

Illusionary

There is a lass who is an illusionist,
She covers what’s really her true personality.
Being an illusionist is such a great transgression,
So it creates such deception to others.

Illusionist lass always imagine,
She assumes that she’s being obsessed even it’s not.
Illusionist lass always yearn to be somebody,
She lust to be notice that she’s famous even it’s not.

Illusionist lass always borrowed others people character,
She used it for her owned benefit, yes indeed!
Illusionist lass hunted to be a superstar in the society she’s in,
To be Miss Popular, Miss Perfect, Miss Fabulous.

Illusionist lass possess insecurities within her,
So she despite people whose on the vogue.
Illusionist lass blab exposed being an affluent,
But in reality she is not, it’s just her fantasy.

The lass who is an illusionist,
She has the instinct of being a hypocrite.
The lass who posses jealousy and envy,
So she make such an illusion all about her character.

The lass will do anything just to be a big shot,
So she deceives everybody around her.
Illusionist lass only true weapon of fraud,
Is being an illusionist she is an illusionary.

Drama Queen Tears

Why do people usually cry?
Cry is a loud inarticulate utterance
Of grief and pain
A spell of weeping

Tears is a very powerful tool
To deceive others but to get sympathy and pity
For she wanted every person
To be fooled around at the palm of her hands

For every tears a person shed
Has a corresponding agenda behind it
It’s a spellbinding of a person, a victim
To control every person close to her

It’s used by someone who has grief, envy and insecurity
To the world and society she is living in
That’s why her said tears will create such tragedy
To the people who is around her

A big scenario in life that cannot accept the fact
What the real truth is at steak and the said reality
So the only thing to be used is to shed such tears
To get the said attention and win a certain friend

Every person pity her because of the crying stuff
You will get sympathize if you see somebody is crying
Who’s been in pain and grief???
But the said tears is just a “Drama”

A drama to create such burdens to others
The said drama queen wanted something
Something big that will make her famous
A real big time drama queen powerful tool of tears

Though the drama queen didn’t think of the consequences
When she trick and cheat others
The said “Bad Karma” will it pay off the drama queen
Her life will be in such agony

Oh! The tears of the drama queen will continue
For it’s the only means that she knows
To get what she wanted in life
At the end she will suffer in misery like inferno.

Be True! Be Yourself!

Every time I roam my eyes within our environment
There are such people who are not true to themselves
For they tried to hide something within them
Hiding in such a masked of deception in others

Why does people now a day don’t want to face the truth?
For they are fond of deceiving other people around them
Creating such chaos if they are not given such attention
Those deceiver people wanted to be the center of attraction

There are people who would lie just to be somebody in the society
There are people who would compete with others just to win the attention
There are such people who would get sympathy to just have friends
There are such people who would play around with somebody’s feelings

Why don’t people just be true to themselves?
For being true to yourself you can be somebody you wanted
For if people accepted you as what and who you are
You’ll be proud of what you’re made-off for they are fond in you

For being true to yourself you will know what’s your worth
For being true to yourself you will have a lots of friends
For being true to others and to yourself you gain respect
So be true! Be yourself.

Truth, Lies, Denials

Do you really tell the truth as you loom?
Nor just make up some lies to flee
Do you really tell the truth just to be secured?
Nor just make up some lies to get pity

Do you really tell the truth to be loved?
Nor just make up some lies just to flaunt
Do you really tell the truth to conceal?
Nor just make up some lies to take advantage

Do you really need to deny
Even you know what the truth is?
Do you really need to deny
Just to escape your past humiliation

Do you think this is the right thing to do?
Lies and denials will it make you happy
Even you know what the truth really is
Does it please you?

Will your conscience take such lies within?
Or it’s just really a part of you
For lies and denials run into your vein
Because that’s what really you are?

It’s better to tell the truth than to lie
For every lies you will make
You will face the worst consequences
You might regret it in the end

Don’t make the same mistake again and again
It might worsen the said situation you are in
For every truth you tell
You will always have a clear conscience

It’s better to tell the truth than to deny
For every denials you will make
Their might be some secrets to be revealed
The least you expected of it

You cannot deny the past
For it becomes part of your life
Though try to face that past life as a challenge
A challenge to correct the mistake you have

Try to straighten it up by telling what is true
So that you will not have any regrets
For truth will set you free
And you will feel so much better.

Peach Mango Pie



Ingredients:

For the crust:

2 cups plain flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup butter

1/4 cup shortening

6 tablespoons water

egg wash

For the filling:

2 tablespoon butter

1 teaspoon cinnamon

pinch of nutmeg

3 peaches, slices and peeled

3 mangoes, slices

1/3 cup plain flour



Procedures:

Prepare the crust: In a bowl, sift together flour, sugar and salt, Cut in butter and shortening. Add enough water to form a ball of dough. Divide dough into 2, one slightly larger than the other.

Prepare the filling: In a bowl, mix the cinnamon and nutmeg together. Add mangoes and peaches, flour and mix well.

To Assemble: Place peach mangoes into pie shell. Add butter. Add top crust, pinch edges together. Make slits in top crust and brush with a beaten egg wash. Bake in oven at 450°F for 20 to 30 minutes.



Makes: 8 servings

Blueberry Muffins

Ingredients:

2 cups plain flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

1 egg

1 cup milk

3 tablespoon butter

1 cup blueberry

2 cup jam



Procedures:

Pre-heat oven to 425°F. Grease a 12 hole muffin pan.

Sift the flour, baking powder, salt and sugar together. In a bowl, beat egg lightly with a fork. Stir in milk and butter. Add sifted dry ingredients and the blueberries. Pour into muffin pan. Bake for 20 minutes or until golden brown. Top with jam as toppings.

Makes: 1 dozen

Peanut Cookies

Ingredients:

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/4 cup plain flour

12 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

3/4 cup chopped peanuts



Procedures:

Pre-heat oven to 375°F. Lightly grease 2 baking sheets.

In a bowl, cream butter and peanut butter until smooth. Add sugars and beat until fluffy. Beat in egg. Combine the dry ingredients then add to the creamed mixture. If the dough is too soft, chill for a few minutes.

Form dough into 1-inch balls. Roll in chopped peanuts. Place balls 1-inch apart on baking sheets bake for 10 to 12 minutes or until done.

Makes: 2 dozens

Buco Pie (Laguna Cuisine)

Ingredients:

For the crust:

2 cups plain flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup butter

1/4 cup shortening

5 tablespoon water



For the filling:

2 cups coconut water

1 cup sugar

1/3 cup corn flour

1/4 cup water

2 cups shredded coconut

1 teaspoon imitation vanilla essence

egg wash



Procedures:

Pre-heat oven to 375°F. Prepare pie plate.

Prepare the crust: Combine the flour, salt and sugar in a bowl. Cut in butter and shortening mix until mixture resembles coarse crumbs. Add water, a tablespoon at a time and mix with a fork until dough leaves the sides of the bowl. Form the dough into a ball then divide into 2 portions, one slightly larger than the other. Roll out the larger dough to fit the pie plate. Set aside.

Prepare the filling: In the saucepan combine the coconut water, sugar and corn flour mixture. Bring to a boil and cook until thick. Add shredded buco and vanilla. Cook for 3 minutes more. Cool slightly.

To assemble: Pour the filling into crust. Roll out remaining dough large enough to cover the pie. Provide 1-inch extra dough to hang on edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together. Flute edge decoratively. Brush with egg wash. Slightly cut the top surface to let steam comes out. Bake for 25 to 30 minutes for until crust is golden brown. Cool.



Makes: 8 to 10 servings

Fried Prawns with Mixed Vegetables

Ingredients:

230 grams shelled prawns

75 grams green peas

75 grams carrots, diced

75 grams corn kernels

3 cloves garlic, chopped

2 tablespoons oil

1/2 teaspoon salt

1/2 teaspoon monosodium glutamate (msg)

1/2 teaspoon white pepper

1 tablespoon soy sauce

Procedures:

Boil the shelled prawns until almost cooked. Remove, drain and set aside.

Heat 2 tablespoons oil in a wok sauté the garlic until fragrant, add in the carrots, green peas, corn kernels and prawns. Stir fry well.

Add in salt, monosodium glutamate (msg), white pepper and soy sauce. Stir well, dish up and serve.

Makes: 3 servings

Beef and Broccoli Pasta

Ingredients:

1 lb (450 grams) round steak, cut 1 inch (2.5 cm) thick

1 1/2 lb (675 grams) fresh broccoli (1 bunch)

1/4 cup water

1 tablespoon cornstarch

2 tablespoon soy sauce

1/4 teaspoon ginger

1/4 cup sesame oil

1/2 lb (225 grams) mushroom, sliced

2 tablespoon sesame oil

1 teaspoon salt

1/4 cup water

1 pack spaghetti noodles



Procedures:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain.

Cut the steak into very thin slices across the grain, cut slices into 2 inch (5 cm) lengths. Trim broccoli and cut off the florets. Cut the florets into bite size pieces. Combine 1/4 cup water, cornstarch, soya sauce and ginger, blending well. Heat 1/4 cup of oil to smoking in wok or large heavy skillet. Add meat and cook, stir over high heat just until lightly browned for about 1 minute. Add the mushroom and continue cooking and stirring for 30 seconds. Lift meat and mushroom out of the pan with a slotted spoon and set aside. Add the broccoli florets and cook for 1 minute, stirring. Add 1/4 cup water, turn the heat to medium, cover and cook for 3 minutes. Turn heat back to high. Return the meat and mushroom to pan and heat 1 minute, stirring. Push meat and vegetable to one side of the pan and stir the cornstarch mixture gradually into the boiling liquid. Cook until thick and clear, stirring. Stir meat and vegetables into sauce.

Top over the spaghetti noodles the meat, vegetable with the sauce and serve immediately.



Makes: 6 servings

Winter Melon with Dried Anchovies

Ingredients:

300 grams winter melon

2 tablespoons dried anchovies

1 1/2 tablespoon monosodium glutamate (msg)

1/3 teaspoon salt



Procedures:

Remove the skin, seeds and pith of winter melon and cut into thick slices.

Mix and monosodium glutamate (msg) with 1 tablespoon of water.

Heat 1 1/2 tablespoon of oil in a wok and sauté the dried anchovies until fragrant. Add in the msg solution and stir briefly. Add in the winter melon and enough water to cover the food. Simmer until the winter melon is soft. Sprinkle with salt, dish up and serve.



Makes: 4 servings

Chinese Okra with Prawns and Garlic

Ingredients:

1 Chinese okra or hairy melon

2 tablespoons shelled prawns

1 stalk spring onions

12 cloves garlic

2 tablespoons oil

For the seasoning:

1/2 teaspoon salt

pinch of monosodium glutamate (msg)

pinch of pepper

1/2 cup stock

Procedures:

Peel the Chinese okra or hairy melon. Cut into length-wise into half and each half into two. Remove the pith and seeds. Cut each of the 4 lengths into 3 parts.

Chop spring onion into lengths. Peel the garlic.

Heat 2 tablespoons of oil and sauté the spring onions, garlic and shelled prawns until fragrant and the garlic turns golden brown. Add in the Chinese okra or hairy melon and the seasoning. Lower the heat and cook until the sauce is reduced to 1/3.

Thicken slightly with about 1 tablespoon of corn flour solution. Stir well, dish up and serve.

Makes: 4 servings

Snicker Doodles

Ingredients:

1/4 cup butter

1/4 cup shortening

3/4 cup sugar

1 egg

1 3/4 cups plain flour

1 teaspoon cream of tartar

1 teaspoon bicarbonate of soda

1/8 teaspoon salt

2 tablespoon sugar

1 teaspoon cinnamon



Procedures:

Pre-heat oven to 400°F. Prepare 2 baking sheets.

In a bowl, mix together the butter, shortening and sugar until blended. Add egg and beat until smooth.

Stir the flour, cream of tartar, bicarbonate of soda and salt. Mix well.

Form dough into balls. In a plate, combine the sugar and cinnamon. Roll the balls in this mixture. Place balls on baking sheets. Don’t press. Bake for 15 minutes or until crisps.



Makes: 2 dozens

Fish and Chips

Ingredients:

4 large potatoes cut into circles

1 cup plain flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 cup milk

1 egg

1 quart oil

1 1/2 pound blue marlin



Procedures:

Mix the dry ingredients together, stir in the milk and egg. Mix well until the mixture is smooth. Let mixture stand for 20 minutes.

Pre-heat oil to 350°F. fry the potatoes until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one at a time and place them in the hot oil. Fry until the fish is golden brown. Drain them on paper towels.



Makes: 3 servings

Onion Rings

Ingredients:

1 large onion, cut into 1/4 inch slices

1 1/4 cup plain four

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk

3/4 cup bread crumbs

1 quart oil for frying



Procedures:

Heat oil into a deep fryer to 365°F.

Separate the onion slices into rings and set aside. Stir together flour, baking powder and salt.

Whisk the egg and milk into the flour mixture. Dip the onion rings to batter then dip into the bread crumbs one at a time to cover the ring to coat.

Deep fry the rings for 3 to 5 minutes until golden brown. Remove then drain to paper towels.



Makes: 1 dozen

Scramble

Ingredients:

1 cup evaporated milk

1 tablespoon sugar

1/2 teaspoon banana extract

few drops red food color

2 tablespoon milk powder

chocolate syrup

2 tablespoon corn flakes

Procedures:

In the blender mix the evaporated milk, sugar, banana extract and red food color. Add crushed ice. Mix well and keep in an insulated container.

Fill the cup or bowl with scramble. Add milk powder and chocolate syrup and top with corn flakes or any desired toppings.

Makes: 3 servings

Fried Oysters with Bean Sprout

Ingredients:

300 grams fresh oysters

6 tablespoons oil

2 tablespoons garlic, chopped

4 eggs

1 tablespoon soy sauce

150 grams bean sprout



3 tablespoons tapioca flour

1 tablespoon rice flour

1 tablespoon Chinese chives, chopped

200 ml water

1/2 teaspoon monosodium glutamate (msg)



Procedures:

Rinse oysters and drain. Rinse the bean sprout and drain.



Mix well the flours, chives, water and msg to make a batter.



Heat 2 tablespoon of oil evenly in a large heavy frying pan until very hot. Pour in half of the batter. Swirl pan to make a thin round. Crack in 2 eggs and scramble. When eggs are 70% cooked, push the egg mixture to the sides. Add 1 tablespoon of oil and 1 tablespoon of garlic in the center. Sauté the garlic until fragrant, quickly add the 150 grams of oysters, bean sprout and 1/2 tablespoon of soy sauce. Stir well to mix oysters and bean sprout with the egg mixture. Dish onto a plate.



Repeat the process for the remaining oysters. Garnish the fried oysters with bean sprout, with the coriander leaves, and serve with chili sauce.



Makes: 4 servings

Macaroons

Ingredients:



2 eggs, beaten

1 1/4 cups sugar

1 cup desiccated coconut

1 teaspoon almond or vanilla essence



Procedures:


Pre-heat oven to 375°F. Prepare 3 muffin pans with 1-inch cups.


Combine all the ingredients and blend well. Put about a teaspoon. Bake for 10 to 20 minutes until golden brown. Cool.



Makes: 3 dozens

Long Life Cheese Cake

Ingredients:

225 grams butter

2/3 cup sugar

225 grams grated cheese (leave come for toppings)

4 eggs

1 cup milk

2 can condensed milk

5 cups plain flour

1 tablespoon imitation vanilla extract

1 tablespoon lemon extract

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 1/2 cup chocolate chips



Procedures:

Cream butter and sugar until light and fluffy at low speed then high speed. Add cheese to creamed mixture at low speed.

Add eggs in 3 stages. Add milk and flour alternately, starting and ending with flour at low speed. If creamed mixture curdles add a little flour to make it smooth. If the final cake batter is THIN, add some flour to get the right thick consistency.

Pour into a rectangular baking pan. Bake for 20 to 30 minutes at 375°F when almost baked, take out of oven for a while and add grated cheese on top.

In a double boiler melt the chocolate chips let it cool down for a while then pour into designed molder chill for an hour. Unmold the chocolate then put on top of the cheese cake as garnishing.



Makes: 3 cake trays

Creamy Fruit Salad

Ingredients:

1 (836 grams) fruit cocktail

1 (340 grams) kaong

1 (340 grams) langka

1 (340 grams) nata de coco

1 (400 grams) whole corn

2 cups whipping cream

1 cup condensed milk



Procedures:

Drain in the strainer the fruit cocktail, kaong, nata de coco, corn and langka for 1 hour.

In a bowl blend together the drained fruits with the cream and condensed milk. Then chill.

Makes: 8 servings

Cheesy Mashed Potato

Ingredients:

7 to 8 medium size potatoes, cut into quarters

1 cup milk

2 tablespoon butter

2 tablespoon sour cream

1/2 cup cheddar cheese, grated

salt and pepper to taste



Procedures:

Place the potatoes with enough water to cover in a large pot. Bring to boil. Reduce the heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain the potatoes well. Place the potatoes back in pot and add milk, butter, salt and pepper and stir until mixed. Then add cheese and sour cream, stir well. Mash using hand-held masher until smooth. You can also use a hand-held electric mixer for creamier potatoes.

Makes: 9 servings

Rainbow Choco Truffles

Ingredients:

1 cup chopped semisweet chocolate

2 teaspoon butter

1/3 cup whipping cream



Procedures:

In a double boiler, melt the chocolate with butter. Add the cream and mix until smooth.

Transfer mixture to a bowl, cover and chill for 5 hours.

Scoop a tablespoon of chocolate mixture and form into a ball.


Makes: 2 to 3 dozens

Grilled Prawns with Carrots and Turnips

Ingredients:

2 cup water

2 pieces large carrots, cut into large chucks

1/2 kilo prawns, peeled and deveined, with tails left intact

salt and pepper to taste

1 tablespoon oil

tumeric powder

2 pieces turnips, peeled and cut into large chunks



Descriptions:

Grilling the turnips may seem unusual, but trust me on this one. You will love this crunchy, juicy root crop even more when it turns into sweet, light smokey bits.



Procedures:

In a small pot, bring water to a boil. Put carrots and cook for a couple of minutes to lightly blanch them. Take them out of the pot. Set aside.

Season prawns with salt and pepper. Drizzle with oil. Toss. Sprinkle with tumeric powder and toss lightly.

Alternately thread prawns, turnips and carrots through a skewer.

Fire up the grill. Lightly brush the grilling surface with oil to prevent the prawns from sticking.

Grill the skewered prawns and vegetables for 2 to 3 minutes on each side.



Makes: 4 to 5 servings

Chocolate Mousse Pie

Ingredients:

For the crust:

1 1/2 cups crushed cookies

6 tablespoons butter, melted

For the filling:

2 1/4 cups whipping cream

1/2 cup chocolate chips

1/2 cup cream cheese, softened

1/3 cup sugar

Procedures:

Prepare the crust: Combine the crushed cookies and melted butter. Press to the bottom of a 9 inch cake pan. Chill for 15 minutes.

In a sauce pan, scald the 1/4 cup cream. Remove from heat and add the chocolate chips. Stir until melted.

Add the cream cheese, remaining cream and sugar. Blend well.

Pour filling into the prepared crust. Chill until set. Before serving you can top with chocolate chips.

Makes: 6 servings

Chocolate Chips Cookies

Ingredients:

1/2 cup butter

1/3 cup sugar

1/3 cup brown sugar

1 egg

1 teaspoon imitation vanilla essence

1 cup + 2 tablespoons plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

1 cup chocolate chips

1 1/2 cups rolled oats



Procedures:

Pre-heat oven to 350°F. Grease 2 baking sheets. Set aside.

Cream butter until soft and fluffy. Add sugar and blend until smooth. Blend in egg and vanilla.

Sift the dry ingredients together. Stir the chocolate chips, raisins and oats. Add the creamed mixture. Drop by a tablespoon on baking sheets about 2 inches apart. Bake for 10 minutes just until edges are brown.



Makes: 2 to 3 dozens

Pinakbet (Ilocos Cuisine)

Ingredients:

1/2 cup squash, cubed

5 pieces string beans, cut 3 inches long

5 pieces okra, sliced lengthwise

4 small whole baby ampalaya, only ends are cut off

1/4 cup patani (optional)

6 pieces eggplant, halved

3 pieces tomatoes, quartered

1 tablespoon ginger, strips

3 cloves garlic, crushed

2 pieces onions, quartered

1 tablespoon fish bagoong or shrimp paste

1/4 kilo bagnet or pork belly, fried until crispy (for vegan, replace with fried gluten)

1 cup water

Procedures:

In a saucepan, arrange the vegetables in the following order: squash, string beans, ampalaya, okra, patani, eggplant, tomatoes, ginger, garlic and onions.

Top with bagnet (or pork) and bagoong (fish paste). Add water. Cover and bring to boil. Lower the heat and simmer. Slowly stir with a ladle to make sure that all portions are cooked. Simmer until almost all the liquid is conserve hot.

Makes: 4 servings

Cheddar Cheese Muffins

Ingredients:

2 cups plain flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

1 egg

1 cup milk

3 tablespoon butter

1 cup grated cheddar cheese

Procedures:

Pre-heat oven to 425°F. Grease a 12 hole muffin pan.

Sift the dry ingredients together. In a bowl, beat egg lightly with a fork. Stir in milk and butter. Add sifted dry ingredients. Pour into muffin pan. Bake for 20 minutes or until golden brown.

Makes: 1 dozen

Dulce de Leche Walnut Tart

Ingredients:

For the crust:

1 cup graham crackers, crushed

3/4 cup butter, melted

1/4 cup sugar

1/2 cup walnuts



For the filling:

1 (99 grams) pack vanilla or butterscotch pudding

1 cup whipping cream, chilled

1 can dulce de leche

1 tablespoon unflavored gelatin

1/3 cup water



Descriptions:

Dulce de leche has become a popular flavor for desserts. Use it as filling for cakes and pies, as topping for ice cram or to drizzle over fresh fruits.



Procedures:

Prepare the crust: Combine crushed graham crackers, sugar and melted butter in a bowl. Blend well then press to the bottom and sides of a 9 inch pie plate or 6 small round or rectangular tart pans. Bake in an oven, pre-heated to 350°F for 10 to 15 minutes. Cool. Sprinkle walnuts over the crust. Set aside.

Prepare the pudding according to package directions.

Prepare the filling: Beat the cream until stiff. Fold in pudding and dulce de leche. Add the gelatin to water. Stir to softer the granules then hat in the microwave or in a small saucepan until completely dissolved. Cool slightly then fold into the dulce de leche mixture.

Pour the filling over the crust and smoothen the top. Cover and chill for 2 to 3 hours or until set. Before serving top with some whipping cream and drizzle with dulce de leche or caramel syrup.



Makes: 6 to 8 servings

Belgian Cake

Ingredients:

For the cake:

2 1/2 cups plain flour

2 1/4 teaspoon baking powder

dash of salt

3/4 cup butter

1 1/2 cups sugar

3 eggs

2 teaspoon imitation vanilla essence

3/4 cup milk

For the frosting:

3 tablespoon butter

2/3 cup brown sugar

1/3 cup Belgian chocolate, chopped

3 tablespoon milk

1 teaspoon imitation vanilla essence

maraschino cherries



Procedures:

Pre-heat oven to 350°F. Line the bottom of a 9 inch (23 cm) round layer cake pan with waxed paper and grease sides of pan.

Prepare the cake: Sift the flour with baking powder and salt. Cream butter and sugar at low speed until light and fluffy. Increase speed and add the eggs, one at a time, beating well after each addition. Stir in vanilla. Lower the speed and add the dry ingredients alternately with the milk. Pour into the prepared cake pan and bake for 50 to 60 minutes, or until done. Let cake rest for 5 minutes on a wire rack before unmolding on a plate (this should be a thin layer of cake).

Prepare the frosting: Soften the butter using a wooden spoon. Now boil brown sugar, butter and milk in a saucepan for 1 minute. Remove the mixture from heat then add vanilla and Belgian chocolate to the mixture. Beat the mixture until creamy.

To assemble: Put one cake layer on a platter then spread the icing evenly over the cake. Top with the second cake layer and spread the icing evenly over the cake. Frost the top and sides of the cake with the frosting then garnished on top with cherries. Chill until set.



Makes: 10 to 12 servings

Fruit Panna Cotta

Ingredients:

1 (439 grams) can fruit cocktails drained, reserved syrup

1 (250 grams) all-purpose cream

1/2 cup non-fat milk

3 1/2 tablespoons sugar

1 teaspoon imitation vanilla essence

1 envelope unflavored gelatin



Procedures:

In a double boiler, scald all-purpose cream for 5 minutes. Add milk, sugar and vanilla. Set aside.

Sprinkle gelatin over fruit cocktail syrup in a small saucepan. Cook over low heat until dissolved. Cool slightly then fold into cream mixture.

Arrange half of the fruit cocktail in molder. Refrigerate other half. Portion the cream mixture in the molder. Cover and refrigerate until set.

Top with remaining fruit cocktail just before serving.



Makes: 7 servings

Blowfish Sweet Sake Cocktail

Ingredients:

6 oz Nigori sake

1 1/4 oz cranberry juice

1 1/4 oz peach juice

1/2 oz Calpico yogurt – flavored soft drink (available at Asian special food markets)

2 large mint leaves



Procedures:

Muddle mint leaves and Calpico in a chilled martini glasses. Shake the remaining ingredients over ice and strain into the glassed. Garnish with orchids.



Makes: 2 servings

Goto (Batangas Cuisine)

Ingredients:

oil

garlic

achuete

tripes

vinegar

Kosher salt/pepper

Chili (optional)

Procedures:

Make sure you soften the tripe meat by cooking it slowly and thoroughly in boiling water. After that you can cut it into small peices as you wish. Then you can saute the meat in oil, garlic, and achuete until it is golden brown. Then you add around 1/8 cup of vinegar. After a few minutes you can go on and add water depending on how much soup you want. Add salt and pepper to taste. Let it boil until the tripe is tender. Add vinegar if you think it is lacking in taste.

Rum Pineapple Cake

Ingredients:

4 egg yolks

1/2 cup sugar

1 1/2 cup milk

1/2 cup pineapple juice (drained from sliced pineapple)

2 tablespoon unflavored gelatin

1/4 cup cold water

1/4 cup golden rum

1 cup whipping cream

1 tablespoon rum

6 sliced canned pineapple

maraschino cherries

sweetened whipped cream (optional)



For the Sponge Layers:

1 egg

1/3 cup sugar

1 1/2 tablespoon water

1/4 teaspoon vanilla

1/3 cup plain flour, sifted

1/4 teaspoon baking powder

pinch of salt



Procedures:

Beat the egg yolk and sugar together with a wooden spoon in the top of a double boiler. Stir in milk and pineapple juice. Set over simmering water and cook until hot and slightly thickened, for about 10 minutes. Stir constantly.

Add gelatin to cold water and let it stand for 5 minutes. Add to hot egg yolk mixture, stirring until gelatin is dissolved. Set top of the double boiler in a bowl of ice water and stir constantly just until mixture is cool and beginning to thicken a little (be careful not to chill it so it sets at this point). Remove from ice water and stir in 1/4 cup (60 ml) rum.

Whip the cream and fold into the gelatin mixture. Pour into an 8 inch (20 cm) round layer cake pan and chill until firm.



Prepare the sponge layer: Pre-heat oven to 375°F. Line the bottom of a 9 inch (23 cm) round layer cake pan with waxed paper and grease sides of pan.

Beat the egg until thick and add lemon colored in a small mixer bowl (about 5 minutes at high speed on the mixer) Beat in sugar gradually. Stir in water and vanilla. Sift the flour, baking powder and salt together into the mixture and beat until smooth. Pour into the prepared cake pan.

Bake for about 12 minutes or until the top springs back when touch lightly. Turn out on rack and strip off the waxed paper. (This should be a very thin layer of cake). Cool.

To assemble: Put the sponge layer on a flat serving plate. Drizzle 1 tablespoon (15 ml) rum over the cake. Turn out the gelatin layer on top of the cake. Decorate the top of gelatin layer with half slices of pineapple and maraschino cherries. Chill until serving time. Pipe sweetened whipping cream around the bottom of the cake at serving time if desired.



Makes: 6 servings



Note: This dessert can be made successful by substituting 1 envelope dessert topping mix prepared according to package directions, for the whipping cream in the jellied cream layer.

Health Salad

Ingredients:

10 oz package spinach, torn up

1 head Boston lettuce, torn up

1 large bunch watercress, stems removed

1/2 cup tiny springs parsley

2 large stalk celery, cut very thin on the diagonal

1 clove garlic, crushed

1/2 teaspoon salt

1/2 teaspoon lemon rind, grated

1/2 teaspoon celery seed

1/4 teaspoon paprika

2 tablespoon tarragon vinegar

1/2 cup olive oil

1 tablespoon heavy cream

6 slices bacon, fried very crisp, drained well and crumbled



Procedures:

Wash the green vegestables and shake them dry in towel. Put into a large bowl with celery. Cover the bowl and chill until they are very crisp.

Combine all remaining ingredients except the bacon in a jar with a tight lid. Shake to blend well.

Pour over vegetables and toss lightly. Sprinkle with bacon bits and serve immediately.



Makes: 8 to 10 servings

Swiss Potato Cake

Ingredients:

9 medium potatoes

1 1/2 teaspoon salt

4 slices bacon, diced

1/4 cup green pepper, chopped (optional)

1/3 cup cooking oil (approximately)

1/4 cup butter (approximately)



Procedures:

Scrub potatoes (do not peel) and put them in a large saucepan. Add enough boiling water to cover completely. Bring to a boil and boil hard for 10 minutes or until the point of a knife can be struck about 1 inch before it hits a firm centre. Drain immediately and cool until it can be handled. Peel the potatoes and put them in a bowl. Cover with transparent wrap and chill 1 hour.

Grate potatoes just before cooking time. Use the fine grater and grate them into shreds that are as long as possible. Add salt and toss gently with a fork.

Fry the bacon bits in a small skillet until transparent. Add onion and green pepper and continue frying until the vegetables are limp, stirring. Remove from heat.

Heat 3 tablespoon (45 ml) of the oil and 2 tablespoon (30 ml) of the butter in a 10 inch (25 cm) heavy iron skillet. Add half of the potatoes. Press down firmly with the back of an egg turner. Spread the bacon mixture over this layer of potatoes to within 1 inch (2.5 cm) of the edge. Add remaining potatoes and spread then evenly. Pack them down firmly around the edges and press with the back of the egg turner as before.

Cover moderately high heat until very well browned on ht under side, 8 to 10 minutes. Lay a large flat plate or cookie sheet over the skillet. Invert ht plate or cookie sheet and the skillet, holding them firmly together.

Return skillet to heat and add more oil and butter (3 tablespoon (45 ml) oil and 2 tablespoon (30 ml) butter. Heat well. Slide the potato cake carefully off the plate or cookie sheet back into the pan, browned side up. Press down firmly again. Continue cooking until well browned and crisp around the edges, about 8 minutes.

Invert on a large hot serving plate, cut into wedges and serve immediately.



Makes: 6 to 8 servings

Strawberry Pineapple Delight

Ingredients:

1/4 cup sugar

2 cups sliced strawberries

1/2 cup pineapple with juice

3 oz pack strawberry gelatin crystals

2 tablespoon lemon juice

pinch of salt

1 cup pineapple, strained



Procedures:

Add sugar to strawberries and stir lightly. Let it stand for 30 minutes at room temperature. Measure and strain strawberry juice and add water to make 1 cup of liquid. Mix this liquid with the pineapple juice in a small saucepan and bring to a boil. Put gelatin powder in a bowl and pour over boiling liquid. Mix until the gelatin powder is dissolved. Add lemon juice and salt while mixing. Cool in ice water stirring occasionally until gelatin begins to thicken. Stir in strawberries and pineapple bits. Pour into sherbet cups and refrigerate until firm.



Makes: 6 servings

Red Egg Cheese Frank Mushroom Pizza

Ingredients:

6 (45grams) pizza crust

1 pack (115 grams) pizza sauce

1 can (198 grams) mushroom

2 red egg, sliced

1 pack (112.5 grams) pasteurized cheese, chopped into cube

2 cheese frank hotdog, cut into circles

parmesan cheese, grated

1/2 tablespoon butter

Procedures:

Spread butter to the pizza pan so that the pizza crust will not stick into the pan. Pre-heat the pizza crust about 8 minutes at 350°F.

Spread the pizza sauce evenly into the pizza crust. Add the topping cheese frank hotdog, mushroom, pasteurized cheese and red egg. Bake for 3 minutes at 350°F.

Before serving sprinkle with grated parmesan cheese.

Makes: 6 servings

Baked Meat Manicotti

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

28 oz. can (796 ml can) tomatoes

5 1/2 oz. can (156 ml can) tomato paste

1 envelope spaghetti sauce mix

1/2 cup water

8 manicotti shells

1/2 lb. (250 grams) spinach

1 tablespoon olive oil

3/4 lb. (350 grams) ground beef

1/4 cup green peppers, finely chopped

4 oz. (115 grams) Mozzarella cheese, cut in very small cubes

1 egg, lightly beaten

1/4 cup Parmesan Cheese, grated



Procedures:

Heat 1 tablespoon olive oil in medium saucepan. Add onion and garlic and cook gently for 5 minutes, stirring. Add tomatoes, tomato paste, spaghetti sauce mix and water. Break up any large pieces of tomato. Bring to a boil, turn down heat, cover and simmer for 20 minutes.

Cook the manicotti shells in boiling salted water for 7 minutes. Drain.

Remove the stems from spinach and was enough leaves to make 2 cups when packed. Cook spinach in the water clinging to its leaves just until it wilts. Drain and chop finely with kitchen shears.

Heat 1 tablespoon olive oil in skillet. Add the ground beef and green pepper and fry until meat in lightly browned, stirring constantly. Remove from heat, drain of any excess fat and cool.

Toss the meat, chopped spinach, cubed cheese and egg together with a fork.

Use to stuff the manicotti shells. Heat oven to 375°F, have ready a 12 x 8 x 2 inch glass baking dish. Put about 3/4 of the tomato mixture in the baking dish. Lay the stuffed manicotti in the sauce and pour remaining sauce over all. Sprinkle with Parmesan cheese. Bake for 30 minutes.



Makes: 4 servings

Potato Cheese Chowder

Ingredients:

1 1/2 cup raw potatoes, diced

2 cup boiling water

2 cubes chicken bouillon

2 tablespoon butter

1/4 cup onion, finely chopped

1/4 cup green pepper, finely chopped

2 tablespoon flour

2 cup milk

1 teaspoon salt

1/8 teaspoon pepper

1 1/2 cup strong cheddar cheese, finely grated

parsley, chopped



Procedures:

Cook the potatoes in boiling water until tender. Drain, saving cooking water. Add the bouillon cubes to hot liquid and stir until dissolved. Melt the butter in saucepan. Add the onion and green pepper and cook gently for 3 minutes, stirring. Sprinkle in flour and let bubble. Remove from heat. Add milk and potato water all at once. Stir in salt and pepper. Return to moderate heat and cook until boiling and smooth, stirring constantly. Turn heat to low and simmer for 2 minutes. Add cheese and still until cheese is melted. Stir in potatoes and heat well. Serve very hot sprinkle with chopped parsley.


Makes: 4 to 6 servings

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