elcome to "Kain Na!  Christmas is just around the corner and it is during these times that I have the Holiday Blues. I miss spending the Holidays in the Philippines, nobody celebrates Christmas like us Filipinos.  It's been said that we have the longest Holiday Season in the whole world. 
I remember the whistling sound from the

So for this issue's recipes, I decided to feature dishes that we Filipinos usually have during the Holiday Season.  We have a version of Chicken Pastel I've taken from one of my cookbooks, sorry, I can't share the family recipe, it's a family secret.  LOL  We also have Embutido, the Filipino version of the American Meatloaf and in my opinion it also tastes better.  We're having Puto-Bumbong and Bibingka for Desserts and yes, it is possible to cook Puto-Bumbong without that whistling cooker as long as you have a steamer, you can do it. 

I want to acknowledge my mom, Dr. Sonia Tillano-Buensuceso for her recipes. My love of cooking and baking I got from her, along with her delicious recipes which I'll be sharing with you from time to time.

We accept contributions from our members, so just send them all to me to be included in our issue. 

If you have any questions in cooking or baking, feel free to post them in our Yahoo mail and I'll try to help you. 

I hope that you'll enjoy this page and be inspired to try new recipes. 

Maligayang Pasko !

~Barb~

COOKING  REMEDIES

• Fish has strong fishy odor - pour milk over the fish and let it sit for 15 minutes.  The milk will absorb the fishy odor.   

• Strong onion of other cooking odors - To prevent odors while cooking, set a cup pf vinegar in a pan and let it boil.  

• Sticky rice - Rinse rice thoroughly with warm water to wash out the excess starch.  Grains will separate.

• Shell cracks while egg is boiling - Add a few drops of vinegar to the water: use eggs at room temperature.

• One egg short of recipe - Substitute one teaspoon of cornstarch.

• Stored coconut is dry and hard - Put coconut in a strainer over a steaming pot of water for a few minutes.

• Too much salt - Add a little vinegar and sugar, then taste.  A raw potato helps absorb salt in soups or stews.

• Too keep sugar soft and moist - Place a slice of bread in the container and cover tightly.

• Frying fat has strong flavor, odor - After frying strong-flavored foods, cool fat: clarify it by adding a raw potato: reheat slowly, discard potato, strain fat: store.

~Source: Internet~

~source: FilipinoRecipesLink.Com ~

1. Soak the rice in a bowl of cold water for 6 hours then grind in a food processor.

2. Mix in the purple food coloring and hang in a cheesecloth for at least 12 hours.

3. Remove the rice from the cloth and  wrap thin strips in Banana leaves.   Steam for 1 hour.

4. To serve, open the Banana leaves, spread the margarine on top and sprinkle the grated coconut and sugar. 

• 1 Whole Chicken, cut up 

• 1 can sausage (cut into 1/2 in)

• 3 whole pickles, sliced

• 1 small can tomato sauce

• 1 small can mushroom

• Salt and Pepper to taste

Crust:

• 2 c flour

• 2 tsp baking powder

• 1/2 tsp salt

• 2 tsp butter

• 1 egg

• 1 tbsp vinegar mixed with water

• 1/2 c water

• 1 tsp garlic, minced

• 1 tbsp Canola oil

Directions:

1. Marinate the chicken with the juice of the pickles containing little salt for  about an hour.

2. Saute the onion in butter for about a minute.

3. Add chicken and saute for about a minute more.

4. Add tomato sauce.

5. When it boils, add enough water to cook the chicken.

6. When nearly cooked, add sausage and let it boil for a few minutes.

7. When cooked, put in a pyrex and top with crust.

Crust:

1. Mix all the ingredients and form into a dough.
2. Roll the dough to about 1/4 in thick. 
3. Spread the dough onto the top of the pyrex  dish.
4. Brush dough with butter before baking.
5. Bake at 350 F until golden brown.

~Source: Favorite Filipino Dishes ~

• 1 lb. Ground Pork 

• 1/2 c chopped pickles

• 1/2 c chopped olives

• 1/2 c cooked ham, chopped coarsely

• 2 pcs Chorizo Filipino, cut lengthwise

• 2 pcs Pork Sinsal (optional)

• 1 tsp salt

• 1/4 tsp pepper 

• 1 tsp soy sauce

• 1/2 cup cornstarch

• 2 hardboiled eggs, quartered

Directions:

1. Mix ground pork, chopped pickles, chopped olives, and ham together with 2 beaten eggs, salt, pepper, soy sauce, and cornstarch in a bowl. 
2. Lay Sinsal leaf and spread mixture evenly on top.  If you dont have Sinsal leaf, you can use plastic wrap (Saran Wrap) or aluminum foil. 
3. Top with two pieces chorizo and 2 pieces of hardboiled egg.
4. Roll tightly together as in making Lumpia Shanghai.
5. Seal the edges neatly. 
6. Steam in about 2 cups of water for 30 to 45 minutes, till tender and well-cooked. 
7. Slice when cold and arrange in platter and top with peas and sauce.

Embutido Sauce:

• 1/2 c broth from Embutido
• 1 c green peas, cooked
• 1 tbsp butter
• 1 tbsp flour
• salt and pepper to taste

Directions:

1. Melt butter in pan, add flour and mix well until dissolved.
2. Add broth and blend well.
3. Add salt and pepper to taste.
4. Pour over sliced Embutido and top with cooked peas.

~Source: Favorite Filipino Dishes ~