SWEET SQUID ADOBO

(8-10 Servings)

INGREDIENTS:

* 1 kilo squid, fine size, fresh, washed and cleaned

* ¼ cup brown sugar

* 7 cloves of garlic, finely minced

* ½ cup white vinegar

* ½ cup soy sauce

* 1 teaspoon black ground pepper

* salt to taste

* 1 whole onion, finely chopped

PROCEDURE:

* In a clean large bowl, combine the 4 cloves of garlic (finely minced), soy sauce, brown sugar, black ground pepper and white vinegar. Mix well and set aside.

* Clean and remove the backbone of the squid.

* Cook the squid on a sauce pan over a medium heat for 4 minutes, stirring continuously.

* Remove the squid meat and soak it on the soy mixture for 30 minutes.

* Set aside the broth of the squid.

* Saute the remaining minced garlic and onion.

* Add the squid meat mixture, pour gently. Let it boil.

* Add the squid broth and salt to taste, let it boil for another 1 minute.

* Remove Adobo Squid from the heat and transfer it to a serving plate.

* Ready to serve.

MORE TIPS:

* Serve Adobo Squid with hot rice.

* Do not over-cook the squid meat to avoid it getting rubberize.

* Best to serve as viand or snack (pulutan).

* Best to serve with red wine or beer.

* Best choice for those who are budgeting.

By: Forever Young “,)

Adobong Squid or Adobong Pusit

(8-10 Servings)

INGREDIENTS:

* 1 kilo squid, fine size, fresh, washed and cleaned

* 7 cloves of garlic, finely minced

* ½ cup white vinegar

* ½ cup soy sauce

* 1 teaspoon black ground pepper

* salt to taste

* 1 whole onion, finely chopped

PROCEDURE:

* In a clean large bowl, combine the 4 cloves of garlic (finely minced), soy sauce, black ground pepper and white vinegar. Mix well and set aside.

* Clean and remove the backbone of the squid.

* Cook the squid on a sauce pan over a medium heat for 4 minutes, stirring continuously.

* Remove the squid meat and soak it on the soy mixture for 30 minutes.

* Set aside the broth of the squid.

* Saute the remaining minced garlic and onion.

* Add the squid meat mixture, pour gently. Let it boil.

* Add the squid broth and salt to taste, let it boil for another 1 minute.

* Remove Adobo Squid from the heat and transfer it to a serving plate.

* Ready to serve.

MORE TIPS:

* Serve Adobo Squid with hot rice.

* Do not over-cooked the squid meat to avoid it getting rubberize.

* Best to serve as viand or snack (pulutan).

* Best to serve with red wine or beer.

* Best choice for those who are budgeting.

ISA’s Blueberry Cheese Cake

(6-8 Servings)

INGREDIENTS:

* 4 cups crushed Graham biscuit or cracker

* 4 cups sugar

* 1 cup melted margarine

* 1 ½ cups cream cheese or 4 sachets

* 8 eggs

* 2 tablespoons Vanilla syrup

* Blueberry jams (for filling)

PROCEDURE:

* In a clean large bowl, combine the crushed graham crackers, 1 cup sugar and the melted margarine. Mix well.

* Pour the mixture into a round pan or a round tray and press it hard to the bottom using a hard metal spoon or a clean bottle. Set aside.

* In another clean large bowl, combine all the remaining ingredients except Blueberry jam for the filling. Mix very well.

* Pour the Cream cheese mixture over the top of the pressed Graham mixture. Spread all over.

* Bake into the oven over 350F for 30 minutes or until it is formed.

* Remove from the oven and let it cool for 20 minutes.

* Fill it with Blueberry jam.

* Refrigerate the ISA’s Blueberry Cheese Cake at least an hour.

* Ready to serve.

MORE TIPS:

* Slice the ISA’s Blueberry Cheese Cake into 8 equal parts or any desired.

* Serve with coffee or hot choco.

* You can add more cheese cream or white cream design on top.

* Best to serve in special occasions like Birthdays, Anniversaries, Gatherings or even after meals as deserts.

* ISA’s Blueberry Cheese Cake can also be a gift or a present to someone special.

Smoothy Cantaloupe Cooling Refreshment

(1-2 Servings)

INGREDIENTS:

* 4 scoops Vanilla ice cream

* 2 cups melon fruit

PROCEDURE:

* Remove the outer skin of the melon fruit. Divide it into 2 part, remove the seeds and the center part of the melon by using a spoon.

* Slice melon into bite size.

* Put the sliced melon and the scooped ice cream into a blender or electric food processor.

* Blend the mixture until smoothened.

* Transfer the Smoothy Cantaloupe Cooler into a serving glass.

* Ready to serve.

MORE TIPS:

* You can transfer the Smoothy Cantaloupe Cooler into a plastic ware to refrigerate or to chill.

* In serving, you may add more designs in your glass such as cherry with straw, strawberry, lemon slice or another scoop of ice cream.

* Adding more vanilla ice cream will surely add more great taste to this recipe.

* Best refreshing snack.

Cinnamon Apple Crumble

(6-8 Servings)

INGREDIENTS:

* 4 apples, skinned and seeded

* 1 cup white sugar

* 1 teaspoon cinnamon

* 1 cup margarine

* 1 cup all purpose flour

* 1 ½ cups oat meal

* 1 ½ cups brown sugar

PROCEDURE:

* Slice the apples into small cubes form.

* In a clean bowl, mix together the cubed apple, white sugar and cinnamon. Mix well.

* Transfer the mixture into a baking dish. Spread the mixture all over the baking dish.

* Gently spread tablespoons 2 of margarine on top of the apple mixture, set aside.

* Mix together in a large bowl all the remaining ingredients such as margarine, all purpose flour, oat meal and brown sugar.

* Mix well until crumbly.

* Pour the flour mixture over the apple mixture.

* Bake in the oven over 350 F for 30 minutes or until golden brown.

MORE TIPS:

* Cinnamon Apple Crumble can also be served as a present or gift for someone special, during special occasions such as Birthdays, Anniversaries, Congratulating someone, any party or just making someone happy. Just put Cinnamon Apple Crumble into a box and design with a ribbon.

* Cinnamon Apple Crumble is best served with hot coffee, hot chocolate drink or even with cold juice drink.

Filipino Dish, Creamy Guava

(8-10 Servings)

INGREDIENTS:

* 1 kilo over-riped guava fruit

* 3 cups white sugar

* 3 cups coconut cream or coconut milk

* 2 cups of water

PROCEDURE:

* Wash the guava fruits and remove the outer skin. Divide each into 2 equal parts, put into a clean bowl, cover and set aside.

*Boil water into a medium pan.

* If the water is already boiling, add the white sugar and stir for 2 minutes.

* Gently add the guavas and stir. Cover the pan and let it boil for 30 minutes or until the guavas has softened and cooked.

* Pour the coconut cream or coconut milk and stir.

* Let it boil for another 10 minutes.

* Turn off the stove and ready to serve.

MORE TIPS:

* Adding more coconut milk or coconut cream to this recipe will add more great and delicious taste.

* You can add more amount of sugar if you desire.

* You can serve Creamy Guava even if it is still hot or cold.

* Creamy Guava is best to serve during afternoon snack (Meryenda time).

* You can also remove the inner center or seed part of the guava if you want to, especially if you are worried about your teeth.