SUGAR HAM

SUGAR HAM by Reggie Aspiras For the glaze and sauce: 1 cup brown sugar 1/2 cup corn syrup 1/2 cup molasses 1/8 tsp. nutmeg 1/8 tsp. all spice powder 1/2 tsp. cinnamon 1 tsp. Dijon mustard (use 2 tsp. if ordinary kind) 1/4 cup water 1/2 tsp. salt Purefoods Fiesta ham, cooked, about 1 kilo

Fruitcake

Fruitcake by Reggie Aspiras 3/4 c raisins 3/4 c dried cranberries 3/4 c dried blueberries 3/4 c dried cherries 1/2 c dried apricots 1/4 c candied ginger Zest from 1 lemon Zest from 1 orange 1 c rum 1 and 1/4 c apple juice 1/2 c butter 1 c sugar 2 large eggs 1 c

INIHAW NA LIEMPO

Vinegar and Garlic Liempo By Reggie Aspiras 1 k liempo 3 tbsp garlic, pounded 1 tbsp each garlic and  onion powder 3 tbsp vinegar 1 tsp oregano 1 bay leaf, crumbled 2 tbsp soy sauce 1 chili, sliced to taste ¼ c brown sugar 1 tsp freshly cracked pepper 1 tbsp oil Combine and mix

BEEF AND CHICKEN NILAGA WITH CHORIZO

Beef and Chicken Nilaga with Chorizo by Reggie Aspiras 1 tbsp olive oil 6 chorizos, whole or cut diagonally in half 2 onions, wedged 1 kg beef short ribs, choose well-marbled meat 1 kg chicken leg 1 tbsp peppercorn, whole 3 potatoes 3 carrots 1 cabbage 1 can chickpeas Salt Fish sauce Heat olive oil

CHEESE PIMIENTO SANDWICH FILLING WITH ROASTED BELL PEPPER

Cheese pimiento Sandwich Filling with Roasted Bell Pepper by Reggie Aspiras Mix 2 cups grated cheddar cheese ½ cup roasted bell pepper, peeled and chopped ½ cup cream cheese 2 tbsp softened butter ¼ cup condensed milk 3 tbsp mayonnaise 2 tbsp sugar salt and pepper to taste

BIKO WITH LATIK

Biko with Latik by Reggie Aspiras/Aling Nene 1 k malagkit, cook in rice cooker using the Mount Fuji method?water line is same level as the first line or bend of the middle finger; do not overcook 1/2 k pinipig Once the rice has mostly absorbed the liquid, sprinkle pinipig on top of malagkit; cover and

CUCHINTA

Kuchintang Pula’t Puti by Reggie Aspiras/Aling Nene Melts in the mouth…secret…it has kakang gata Puti 1/2 k glutinous rice and 1/2 k regular rice (soak in water for 2 hours then grind) 1 k regular sugar (adjust sugar according to taste) 2 tbsp lihiya 2/3 c kakang gata (coconut cream) 1 1/2 c water Combine

PANCIT MALABON

Pancit Malabon by Reggie Aspiras/Aling Nene 1 k Super Q Palabok noodles, preferably soaked overnight in water 1 c vegetable oil 1 c garlic 1/2 c tampalin/pork fat 1/2 c batok ng baboy, sliced into strips achuete water (from 100 g achuete soaked in 2 cups warm water, strained) 1/2 k ground pork 1/4 c

CANTONESE PORK ASADO SIOPAO

Char Siopao  (Cantonese Style Roast Pork Asado Siopao) by Reggie Aspiras 1 1/2 c high gluten, high protein, first class or bread flour 1 1/2 c low gluten, cake flour or third-class flour (use cake flour for whiter dough) 6 g active dry yeast 3/4 tsp baking powder 4 tsp ammonia bicarbonate (to smoothen dough)

BLONDE ADOBO

Blonde Adobo by Reggie Aspiras 1 kg pork belly (or any fatty pork part) – cut into 1-inch cubes 1 head of garlic – minced (about 3 Tbsp) 1/2 cup vinegar 1 tsp whole peppercorns 1 bay leaf 1-2 Tbsp water 1 tsp sea salt 1 Tbsp patis (or another 1 tsp sea salt) additional