COOKING, CLEANING, AND LAUNDRY

Yes you can.

If you have not cooked, nor cleaned, nor done laundry before, you will learn now that yes, you can do these tasks and with the aid of new millenium gadgetry, that they are not as difficult as you thought they would be (except for ironing).

We both had minimal experience in doing domestic chores before we left the Philippines to study abroad. With the help of roommates, relatives, and by looking over other people’s shoulders, we managed to conquer the unknown! We are now able to cook our favorite Filipino dishes and are able to deal with the weekly pile of laundry and the multiplication of dust bunnies under the bed. (Well, most of the time.)

In this chapter, we put together recipes, helpful charts, cleaning, and laundry instructions offered by friends, relatives, as well as survey respondents, who like us, have hectic schedules and are on a budget. Feel free to attach a Post It note on the corner of the page of your favorite recipe or set of instructions so you can quickly refer to it when you need to.

Alberto Fenix’s Guide to Food Shopping

Most cookbooks tell you to plan ahead before you food-shop. We agree. If you plan ahead on what you want to eat for the next week or next two weeks (it depends on how often you want to shop) then you can make a list of items that you really need from the supermarket.

One suggestion you might want to consider when you plan your meals is to choose a big dish that you really like. If you cook one big dish a week, then you can just refrigerate the left-overs and then heat up a small portion in the microwave when you come home in the wee hours of the morning and are starving. Fortunately, dishes like Adobo, Afritada, and Kaldereta taste better when they are aged so you’re sure to be eating a good meal even if it’s just left-overs.

A well thought-out list will help you save on trips to the supermarket and will help you resist the temptation of trying exotic sauces that you will only use once or the jar of jam in the nifty new packaging but at twice the cost. Remember though, to check the preparation and expiration date of the items that you buy!

Choosing Meat
Beef – Best when it is bright pink to dark red. If it is browning, forget it.
Pork – Look for very light, pink, flesh.
Chicken – Be sure that the packaging is relatively dry, avoid anything that looks or feels slimy, very wet with white residue.
Fish – The way to go is smell. Fish from the sea should smell like the ocean breeze. Fresh water fish does not have a smell. If you’re not sure, just make sure that the fish does not have that rotting, ammonia-strength smell. If the fish is packaged, poke the meat. If it is firm and bounces back when you press down on it with your fingers, then it is OK.
Lamb – Deep red and no signs of browning or discoloration.

Choosing Fruits and Vegetables
Since fruits and vegetables are mostly composed of water, when it gets old, it loses a lot of the H20 and turns limp. The general rule for vegetables is to avoid outer blemishes and limp and squishy leaves and flesh.


Thin skinned fruits (apples, pears, mangos, plums, etc.) – Skins should be tight and flesh firm, not squishy.


Bananas – Select yellow bananas if you plan on eating them right away. If you plan to eat a bunch over several days buy slightly green bananas.
Oranges – Thin-skinned oranges that are easier to peel are “eating” oranges. The thick skinned oranges are better for juicing.
Pineapples – They should be firm. If you press its sides, the fruit should resist the pressure. The crown should not be limp.
Cantaloupes, honeydews, watermelons – Ignore the big, yellow spot. That is the area that was touching the ground. For cantaloupe and honeydews, if you grip it like a basketball it should be firm but it should also give a bit. It shouldn’t be as hard as a rock. Tap the watermelon. If you hear a full but hollow sound then it should be a good one.
Lemons and limes – Bright colors, firm, not browning.
Grapes – Skins are tight, not too many blemishes. Please taste one.
Berries – No outer blemishes. Make sure that its packaging is not wet from its juices

Choosing Vegetables
Lettuce – Pre-cut lettuce should still be crisp with no brown edges. The bag that they’re in should not be wet inside. When buying a whole lettuce, peel the outer layers of the leaves, make sure there are no signs of worms, little browning, and that all the leaves are connected at the base. It should not have any mold.
Cabbages – The outer rims of the leaves should not be browning. They should be heavy and solid.
Broccoli, cauliflower – No browning and stalks don’t look like they’re dried up. They’re better if they have a violet tint on the florettes.
Roots (potatoes, yams, sweet potatoes, turnips) – no buds growing, no green skin, don’t look dried up. Skins should be tight.
Carrots, parsnips – Its colors should still be bright. It shouldn’t look dried up and its leaves, relatively fresh.
Zucchini, yellow squash – Colors still bright, no big “pox” marks or brown discoloration, not dried up.
Eggplant – Not too many skin blemishes or browning, not dried up, skin tight.
Onions – No leaves growing, still solid and crisp, outer skins not soggy or translucent.
Garlic – No leaves growing at the tips, not much brownish-black mold growing by the base, cloves still closely packed.
Celery – Leaves and tips have no browning, still firm and not limp.
Tomatoes – Skins are tight, none or few blemishes on skin. If leaves are still attached, they should still look fresh, firm. If tomatoes are overripe, you can use them for stews.
Bell Peppers – Skins are tight, bright colors, and firm.
Herbs – Stems are not limp, leaves still very green and not too wet.

Refrigerator Storage Tips for Beef, Pork, and Chicken
1-3 days OK
1 week - OK, just cut out any discolored parts
1 1/2 weeks - Out the door!

Buying meats in a large amounts
If you live far away from a meat market or a place that sells meat, you can buy a large amount and freeze it. If you are buying from a butcher, have the butcher cut it up to your needs. When you get home, take the time to separate the meats into several portions and wrap it in freezer bags or aluminum foil before you freeze it. This way, the meat will be ready for individual use.


Beef – buy cubed for stews or Nilaga
Pork chops – buy cubed for Sinigang or Menudo
Country Style Spare Ribs – also good for sinigang and nilaga
Chicken – buy whole for roasting or small packs of your favorite parts
Boneless Chicken Breast – good for stir fries and when cooking in a hurry
Fish – Don’t stock, buy fish. Its flesh does not hold up to freezing as well as beef, chicken, and pork. Buy as you need.


It is not good to thaw meat and then re-freeze it. It is a waste of time and a health hazard. It is also difficult and dangerous to cut frozen meat.

Wise Words: If using meat for soups or stews, bone-in parts are tastier.

Wise Words: It’s better to defrost meat in the fridge (this usually works overnight) or if desperate, rinse in cold water for several minutes, or place in a pot of water to hasten melting –Titchie Carandang-Tiongson, New York University, New York

Kitchen Gadgets You Cannot Live Without

1. Microwave/ Oven Toaster


2. Frying pan


3. Stock pot for soups and stews, and cooking rice


4. Chef’s knife for slicing and peeling (You don’t need to buy the entire cutlery set especially if you will be spending most of your time studying. A chef’s knife is sufficient.)


5. Big spoon (heat resistant)


6. Turner (heat resistant, for frying)


7. Fork, spoon, and knife (Some of the people that we know did not even buy their own utensils. They get theirs with paper napkins and condiments for free when they order take-out.)


8. Paper Towels for wiping spills and covering the food when put in the microwave

Mark Bittman of the New York Times wrote an article about a no-frills kitchen. Here's the link
A No-Frills Kitchen Still Cooks

Ingredients You Should Never Run Out Of

1. Rice


2. Pasta


3. Tomato sauce/ canned tomatoes


4. Garlic - makes everything yummy


5. Onion


6. Vinegar


7. Soy sauce


8. Lemons or lemon juice


9. Salt


10. Pepper


11. Milk


12. Cereal


13. Can of tuna

Emergency Dishes of Filipino Students Abroad

1. Tuna, Sardines (especially gourmet tuyo from back home)


2. Macaroni and cheese.


3. Grilled cheese sandwiches


4. Peanut butter and jelly sandwiches


5. Milk and Cereal


6. Canned Soup


7. Spam and rice

The New York Timeswriter Mark Bittman wrote an article about dishes you can prepare for ten minutes or less. Here's the link:
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

Kitchen Safety Tips

1. Never microwave eggs, it’ll burst inside the microwave and you don’t have time to clean.


2. Do not put metals (including aluminum foil) and non-microwaveable plastic in the microwave.


3. Use potholders/ mittens for hot pans and dishes.


4. Buy a fire extinguisher. It’s cheap and it’s worth it. Tricia actually had a fire in the kitchen and it saved her from turning into ash!


5. Post a list of important telephone numbers next to your phone.


6. Take the time to glance at the oven and around your apartment before you leave. Make sure that the oven is not turned on and that there are no candles lit.

Pinoy Food Ingredients and Some Recommended Replacements

Atsuete - Annatto
Bangus (Whole Fish) - Rainbow Trout
Calamansi - Lemon
Chicharon - Pork rinds bought in Spanish stores
Chorizo De Bilbao - Spanish Chorizo in supermarkets

Gabi - Taro
Gata - Coconut Milk
Kalabasa - Squash
Kamote - Sweet Potato
Kangkong - Watercress Or Spinach
Kinchay - Parsley
Knorr Seasoning - Soy Sauce (not a good substitute)
Labanos - Radish
Longaniza - Italian Sausage
Lumpia Wrapper - Spring Roll Wrappers, Egg Roll Wrappers
Miki - Broad Egg Noodles
Mustasa - Mustard Greens or any other Bitter Greens
Patis - "Nam bplah" in Thai, in Oriental stores
Pechay - Bok Choy
Saging na saba - Plantain Bananas
Sampaloc - Lemon Juice, Tamarind, If used for sinigang – sinigang mix
Sago - Tapioca
Sayote/Papaya - Chayote
Singkamas - Turnips/Jicama
Sitaw - String Beans, Long Beans
Sotanghon - Bean Thread Noodles/Vermicelli
Tawsi - Black Beans
Tinapa - Any Smoked Fish
Tokwa - Tofu
Togue - Bean Sprouts
Ubod - Heart Of Palm
Ube - Purple Yam

Recipes for Students in a Hurry - Seafood

All recipes serves 2.

Catfish Fillets
Contributor: Lisa Lazaro, Lesley College, Massachusetts
Ingredients:
2-4 catfish fillets
2 lemons
1 tablespoon olive oil
salt
pepper
1 cup breadcrumbs

1. Mix the salt and pepper and breadcrumbs.
2. Squeeze lemon juice onto the fillets.
3. Dip the fillets into a little olive oil then dip into the crumbs.
4. Lay on a baking sheet. Cook for 20 minutes at 350 or until edges are toasted brown.


Grilled Salmon
Contributor: GB Uy-Tioco, University of Virginia, Virginia
Ingredients:
2 salmon fillets
black pepper
2 tablespoons olive oil

1. Pre-heat grill or broiler.
2. Rub down salmon fillet with olive oil.
3. Sprinkle some black pepper over the salmon.
4. Put salmon on the grill or broiler
5. Cook to desired rareness/wellness. (About 5 to 8 minutes is good)
6. Serve with rice or pasta.

Tip: Difference Between Broiling and Grilling: Both methods use direct heat except when you're grilling, the heat is coming from the bottom (and you supposedly get additional flavor when it's a barbecue and you use special chips/charcoal) and broiling comes from the top when you place it in the oven. The intense heat makes the food cook quicker.

Gambas Sauce for Pasta
Contributor: GB Uy-Tioco, University of Virginia, Virginia
Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic
½ lb. shrimps (or scallops)

1. Pour some olive oil on a pan and fry the garlic.
2. Throw in shrimps or scallops.
3. Add pepper and oregano for flavor.
4. Stir fry until cooked.
5. Add any bottled tomato-based sauce.
6. Allow to simmer for a few minutes while cooking pasta.
7. Pour sauce over pasta.

Quote: My favorite kitchen item, my OXO Peeler!! Love that thing. I also like my oil sprayer—it prevents me from drenching my cooking in oil. And my best tool is “The Garlic Peeler” which looks like a strange torture device but really peels the garlic in one move. All these can be found in Bed, Bath and Beyond or Linens and Things. Any kitchen store would carry them. –Liza Lazaro, Lesley College, Massachusetts

Sinigang na Salmon
Contributor: Ari Mallare, Cornell University, Connecticut
Notes: Up in Cornell, where snow falls from October through April, Sinigang na Salmon is the perfect comfort food that also serves as an ideal apres-ski meal (ok, maybe apres-snowball fight meal)....
Ingredients:
3-4 pieces salmon (steaks for meat and heads for flavor; fillets if nothing else is available)
10-20 long beans
3-6 tomatoes (beefsteak, not cherry) chopped
1 onion (white) chopped into strips
1-2 green peppers (green, jalapenos, scotch bonnet, serrano) chopped into strips
1 cup kangkong (or bok choy or spinach)
1 pack Sinigang Mix or fresh tamarind
6-10 cups of water

1. Boil Salmon in water with tamarind (bagong piga or from the sachet).
2. Add vegetables. Long beans, pepper, and onions first to soften. Add tomatoes last so it doesn't get soggy.
3. Let mix boil for 10-15 minutes. Check to make sure the vegetables don't get too soft and don't worry about putting too much tamarind--it can't get too sour. Add kangkong right before serving – it should wilt pretty quickly 30 seconds to a minute.


Other fatty fish can be used instead of salmon, like shark or cod


Tuna in Garlic
Contributor: Titchie Carandang-Tiongson, New York University, New York
Ingredients:
1 lb. Tuna Steaks
1-cup garlic, minced
2 cups onions, chopped
½ cup ginger, minced
Olive oil

1. Rinse fish and pat dry.
2. Sauté garlic, onion and ginger in olive oil in a large pan.
3. Add tuna. Cover for five minutes
4. Remove cover. Once cooked, serve immediately.

Tuna Salad
Contributor: Charina Quizon, University of Birmingham, Birmingham
Ingredients:
1 can tuna (including brine, hot and spicy flavor)
black olives (as many as you want)
lettuce leaves (as many as you want)
feta cheese (as many as you want)
1 teaspoon cider vinegar
Maggi seasoning

1. Toss tuna, olives, salad and feta cheese together.
2. Add cider vinegar and Maggi seasoning

Meat Recipes for Students in a Hurry

Adobo
Contributor: Tricia J. Capistrano, New York University, New York

Notes: Every Filipino family has their own way of cooking Adobo. Before I left for NY, I watched Ana Canillas, our family cook prepare the dish to make sure I could recreate the taste when I moved away from home. So far, I think the version she taught me requires the least preparation time so this is what we chose to post.

Brian Boo Gozun, a Filipino graduate student in London cooks his version of Adobo by waiting for the mixture of vinegar, garlic, salt, and pepper to boil before adding in the meat. He also adds sugar or a teaspoon-full of oyster sauce for added taste. An interesting ingredient Brian adds which I’ve copied is to add a few strips of green pepper. It helps absorb the fat from the meat.
Another variation is to follow the exact recipe below and then add a can of coconut milk before leaving the concoction to boil. Voila! Adobong Gata!

Ingredients:
1/2 cup vinegar
1/2 cup soy sauce
1 1/2 tablespoons crushed garlic
a pinch of salt
1 tablespoon peppercorn
1 bay leaf
2 lbs. pork or chicken or both (remove fatty parts if you prefer)

1. Put all ingredients in a sauce pan.
2. Cook over low fire for 35 minutes.


Bistek Tagalog
Contributor: Jay Gatmaitan, Erasmus University, Rotterdam
Ingredients:
1-2 lbs. beef slices
3 lemons
1 cup soy sauce
2 onions sliced

1. Marinate beef in lemon juice and soy sauce for at least 30 minutes.
2. Cut up onions into rings.
3. Pour beef, marinade into pan.
4. Add onion rings.
5. Heat until cooked thoroughly.

Chicken in Sinigang Mix
Contributor: Lisa Lazaro, Lesley College, Massachusetts
Ingredients:
1-2 lbs. chicken breasts or thighs
one pack Sinigang mix
1. Pre-heat oven to 350 degrees.
2. Cover the chicken with the mix depending on how badly you miss the mukhasim taste.
3. Pop the chicken into the oven and leave it for 30-40 minutes. (If you choose to keep the chicken skin on, leave the chicken for much longer to get the skin crispy.)

Pork Chops in 7-Up
Contributor: Rose Ann Ong, Singapore
Ingredients:
1-2 lbs. pork chops
2 teaspoons garlic
½ cup vinegar
½ cup water or 7-Up
a pinch of pepper
a pinch of salt

1. Marinate pork-chops in a mixture of garlic, vinegar, pepper, salt, water or 7-Up for at least 30 minutes.
2. Put some oil in the frying pan and heat until the pork chop is cooked thoroughly

Quesadillas
Contributed by: Therese Ng, New York University, New York
Ingredients:
Flour tortillas
Cheese (Monterey Jack, cheddar or a combination of both)
Optional fillings: onions, tomatoes, garlic, bacon, chorizo, leftover chicken, refried beans (and anything else you can think of)
Butter

1. Melt small amount butter in wide pan (preferable nonstick) and spread.
2. Place tortilla flat on pan. Cover 1/2 of the tortilla area with cheese and other fillings.
3. Fold other half of tortilla over the filling and wait about 30 seconds to a minute.
4. Flip over like an omelette.
5. Cook until tortilla is brown and/or the cheese melts. Another 30 seconds to one minute. Alternative cooking method: bake the tortilla instead of cooking in pan.

Reliable Giniling
Contributor: Ma. Victoria Goseco, Columbia University, New York
Ingredients:
2 teaspoons garlic
1 onion
1-2 lbs. ground pork, beef, or turkey
1-2 potatoes, diced
2-4 carrots, diced
1 small box raisins
½ cup green peas
1 small can tomato paste (for color)

1. Mix all ingredients in a skillet on medium fire for about 30 minutes.
2. Serve over rice.

Sweet Spare Ribs
Contributor: Ma. Victoria Goseco, Columbia University, New York
Ingredients:
1-2 lbs. spare ribs
1/2 – 1 cup soy sauce
1 teaspoon garlic
2 teaspoons peppercorn
1 bay leaf
¼ cup pineapple juice
1 can pineappple chunks

1. Put all ingredients in a sauce pan. Boil for 30 minutes.

Mexican Chicken
Contributor: Erwin Tiongson, Fordham University, Georgetown University, George Washington University
Ingredients:
1-2 cups chicken breast, shredded
1-2 cans cream of mushroom
10-15 slices of cheddar cheese
diced tomato, green peppers, red peppers, onions
1 big bag of tortilla chips

1. Boil chicken and shred.
2. Meanwhile, place tortilla chips until the entire bottom of the 8x8 pan is covered.
3. Mix chicken and cream of mushroom soup and tomato, red peppers and onions.
4. Pour mixture on top of tortilla chips.
5. Cover the chicken-cream of mushroom mixture with the cheese slices until completely covered.
6. Bake for 15-30 minutes or until cheese is melted.

Wise Words: Pre-chopped bottled garlic in the grocery stores doesn’t have the same taste as chopped-at-home garlic. Although it is a real pain to chop, it is one of the most essential ingredients in any dish. I spend a part of a Sunday afternoon peeling and chopping garlic. Instructions: Put the chopped garlic in an air-tight bottle with some olive oil and it should last a few weeks or so. Store chopped garlic in the fridge. Or, you could buy garlic that’s already peeled and chop them yourself. --Lia Uy-Tioco, New York University, New York

Pasta Recipes for Students in a Hurry

Cream of Mushroom Pasta
Contributor: Angela Guevara, Pratt Institute, New York
Ingredients:
6-8 oz. pasta, any kind
1 can cream of mushroom soup
1 can water

1. Put all ingredients in a saucepan. Cover.
2. Let it boil for 15-20 minutes or until pasta is ready to eat.

Spaghetti with Sardines
Contributor: Titchie Carandang-Tiongson, New York University, New York
Notes: This is incredibly easy to make but very flavorful. You can serve with itlog na pula on the side.
Ingredients

1 lb spaghetti
2 cans Portuguese Sardines
2 cloves garlic, crushed
5 plum tomatoes, chopped
Parmesan cheese

1. Cook spaghetti according to package instructions.
2. When cooked, add sardines (including the oil), garlic, and tomatoes. If too dry, add some of the pasta water.
3. Season with salt and pepper.
4. Sprinkle with parmesan cheese.
5. Serve hot!


Variations: Sauté garlic, onions, mushrooms, tomatoes and olives in olive oil. Add a little white wine. Then add to pasta along with the sardines. This is a good way to get rid of odds and ends in the fridge.


Super Easy and Tasty Pasta
Contributor: Joanna Francisco, Boston University, Massachusetts
Ingredients:
6-8 oz. pasta, any kind
1 ½ tablespoons olive oil
parmesan cheese
2 tablespoons breadcrumbs
½ teaspoon garlic

1. Bring water to a boil. Add pasta and let it boil for 10 minutes.
2. Meanwhile, heat olive oil and garlic in a frying pan.
3. Pour oil over drained pasta.
4. Add parmesan cheese and breadcrumbs.

Vegetarian Recipes for Students in Hurry

Crispy Tofu
Contributor: Artie Manalac, Sydney University, Sydney
Ingredients:
1 slab of firm tofu
¼ cup flour
1 egg
tempura flakes
soybean flakes
2 teaspoons soy sauce
1 lemon
cooking oil

1. Heat cooking oil in a sauce pan.
2. Beat the egg and season with salt and pepper.
3. Cover the tofu with flour, dip it into the raw egg and then coat with tempura flakes.
4. Deep fry in the sauce pan for half a minute.
5. Put over rice.
6. Top with soybean flakes and season with lemon and soy sauce.

Sauteed Vegetables
Contributor: Titchie Carandang-Tiongson, New York University, New York
Ingredients:
¼ onion, chopped
1 – 2 plum tomatoes, chopped
2 cloves garlic, crushed
Carrots, chopped match stick size
Green Beans, chopped match stick size
Peppers, chopped match stick size

1. Put some vegetable oil in a sautéing pan and heat over medium fire.
2. Add all ingredients and sauté until vegetables are soft.
3. Season with pepper and additional salt if necessary; garnish and serve.

Spinach, Caramelized Onion and Feta Quiche
Contributor: Tricia J. Capistrano, New York University, New York

Notes: Quiche is a quick and easy recipe. The recipe below is one of my favorites since I love feta cheese. It is inspired by an article that I read in Cooking Light magazine. I altered the ingredients and cooking techniques a little bit so that it’s quicker to make. Aside from spinach and feta cheese you can also put other kinds of cheeses and vegetables like cheddar, mozarella, Swiss cheese, broccoli, mushrooms, and tomatoes. You can also put in some meat but make sure you cook it before putting it in with the rest of the ingredients.

Ingredients:
2 teaspoons olive oil
1 chopped onion
1 teaspoon sugar
½ teaspoon salt
1 medium sized potato, chopped into french fries
1 cup fat-free milk
3 eggs
1/2 cup crumbled feta cheese
1 pie crust (available in frozen foods section of US supermarkets)

1. Preheat oven to 350 degrees
2. Heat olive oil in a skillet, add onion, sugar and potato. Cook until vegetables are lightly brown.
3. Spread potato mixture on the bottom of the pie crust. Top with spinach.
4. Combine milk, eggs, and cheese. Pour over the potato and spinach mixture.
5. Bake in oven for 45 minutes.

Tasty Vegetable Stir- Fry
Contributor: Warren Santiago, Technical And Further Education, Sydney
Notes: For the non-vegetarians, you may add sliced pork, beef or chicken
Ingredients
2 tablespoons peanut oil
¼ small onion, chopped
3 cloves thinly sliced garlic
chopped ginger
pack of mixed vegetables (peas, diced-carrots, corn kernels, diced-capsicum, beans)
2 eggs

1. Heat peanut oil in large frying pan or wok; cook a quarter brown onion, garlic, till your shirt smells like onion and garlic. Add chopped-ginger as well.
2. Combine (meat first, if your using them) mixed vegetables pack , a dash salt and freshly-ground pepper. Shove ingredients to the side of pan (or wok), as you scramble 2 eggs in. Reduce heat. Add 2 bowls of cooked rice (could be left-overs from last night…?).
Stir. You have two options: You can either splat Oyster sauce (if you prefer Oriental), or Paprika sauce (if you prefer Croatian); while stirring rice together with ingredients. Mix well. Now bring heat back on high (to get those crispy, yummy, burnt rice n stuff as your topping), before you serve it on a big plate. Enjoy. (SERVES 2…why? No, not to share it with your flat mate, so you can bring the other half to school tomorrow.)

How to Prepare Eggs

Titchie has become quite a chef since she moved to the US. Below are her quick descriptions of the several ways you can cook eggs:

1. Boil - Place eggs in a small saucepan and place enough water to cover the whole egg. Turn heat to high and boil. Remove from heat and cover for 15 minutes. Drain. Rinse in cold water. Peel immediately. It's easier to peel them if the eggs are in water.

2. Fry - Heat nonstick pan (if you have one). Spray with Pam. When pan is hot enough crack egg onto pan. Sprinkle with a little salt if preferred. Place pan cover on top of egg. Cook for 3-5 minutes.

3. Scrambled - If you want very fluffy eggs, use 2-3 eggs. Beat eggs with milk (or water), salt, pepper (if you want you can also add dried herbs or pesto sauce) until fluffy. Pour onto nonstick skillet that's been sprayed with Pam or has a little oil, and gently place the eggs. Stir slowly over low heat. Continue stirring until eggs are cooked to your liking. If you want them runny, remove them when mixture is slightly wet.

4. Poach - This is not the best method but this is what I do. Boil water in a small saucepan. Crack egg onto small bowl. When water is boiling, slip egg gently onto
boiling mixture.


About Philippine Cook Books

Many Filipino graduate students like Jay Gatmaitan, who took up his MBA in Rotterdam, live a long way from the nearest Filipino restaurant. (He never did find any during his two-year stay.) Thus, if you really need to eat Filipino food often, learning how to cook your favorite dishes is the most convenient, and even the most reasonable.

We recommend buying more than two Philippine cuisine cookbooks before you leave the Philippines so when that craving for our food from home strikes, it is more likely that you are able to cook the desired dish. The one book that you have might not have the recipe that you want or the version that you want it in. Remember that households from different provinces cook the same Philippine dishes differently.

Over the years, we, Tricia and Titchie, have both come to rely on the following books: “Aling Charing’s Filipino and Foreign Recipes” by Rosario Fabian, “Cooking for Two” by Vicky Veloso Barrera, “A Culinary Life” by Nora Daza and Michaela Fenix, “Galing Galing Philippine Cuisine” by Nora and Mariles Daza , and the new "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan.