• Stuffed Mushrooms

  Ingredients :
  20 large mushrooms
  1 block cream cheese (softened)
  1 lb. of imitation crab (shredded)
  ¼ c green onions
  1 tsp. lemon
  pinch of salt
  pinch of pepper
  
  Procedure :
  Wash the mushrooms thoroughly, remove stems and set them aside.  Line the mushrooms on a paper towel to remove some of the excess water.  Chop the stems and mix with the rest of the ingredients.  Stuff the mushrooms with the mixture and sprinkle with Parmesan Cheese.  Bake at 325 degrees for 5 minutes.  Serve when they are cooled.
  
  Variation :
  The mixture can also be wrapped in wonton skins and deep fried.

• Korean Chicken Drummettes

  Ingredients :
  5 lb. chicken drummettes
  
  Sauce: Prepare the night before.
  1 c sugar
  1 c soy sauce
  2 cloves of garlic, chopped
  3 T sesame seed
  1 ½ T sesame oil
  ¼ tsp. crushed chili (optional)
  5 stalks of green onions, chopped
  
  Procedure :
  Garlic salt and pepper chicken the night before.  Then flour with equal parts of cornstarch and flour.  Deep fry.  Then dip the chicken into the sauce mixture.  Chicken can be serve hot or cold.

• Filipino Eggrolls (Shanghai Lumpia)

  Ingredients :
  2 lbs. ground beef
  1 egg
  1 big onion, chopped finely
  1 can of water chestnuts, chopped finely
  1 whole carrot, chopped finely
  1 pkg. of meat loaf seasoning or onion soup
  1 tbsp. Pepper
  1 tbsp. Garlic salt
  1 pkg. of eggroll wrapper, preferably thin
  1 cup oil
  
  Procedure :
  Mix all the ingredients except the wrapper and the oil.  Cut the wrapper into four equal squares and separate each of them.  Take one tsp. of the meat mixture and place it on the center of the square.  Mold the meat mixture in a cylinder form leaving a space on each side of the wrapper.  Fold the wrapper in half from one corner to another, then fold the two sides and roll.  Seal the wrapper with egg whites or water.  Heat oil for at least 2 minutes, then fry the eggrolls until it’s golden brown.
  
  Hint:  Eggrolls can be frozen and fried at a later time.

• Fish Stuffed with Tomato and Onions

  Ingredients :
  1 medium clean firm Milkfish (Filipino fish), back cut
  ½ cup diced tomatoes
  ½ cup onions
  ¼ tsp. salt
  ½ cup oil
  
  Procedure :
  Mix all ingredients and stuff the mixture inside the fish.  Tie the fish with a string to prevent the stuffing from falling out.  Deep fry.  Take the string off before serving.  Serve with mixture of lemon and fish sauce.

• Fish with Soy Sauce and Sesame Oil

  Ingredients :
  1-2 medium Trout or Catfish
  ½ c flour
  Dash of Salt
  Dash of Pepper
  ½ c oil
  1 medium gingerroot smashed
  ¼ c Green Onions, cut 1” lengthwise
  2 tsp. Sesame Oil
  3 tsp. Japanese Vinegar (Mirin)
  2 tsp. of Soy Sauce
  1/3 c water.
  
  Procedure :
  Mix flour, salt and pepper together.  Roll the fish into the mixture and fry for 2 minutes on each side.  Place the fish into a 9 X 11 baking pan and add the remaining ingredients.  Bake the fish for 400 degrees for about 20 minutes.  Serve hot.

• Thai Beef Salad

  Ingredients :
  1 lb. beef loin, sliced very thin
  1 tsp. fish sauce
  ½ of lemon juice
  
  6 stalks of cilantro
  ½ c lettuce, sliced
  3 tbsp. shredded carrots
  
  Dressing:
  1 tbsp. Fish sauce
  1 lemon, squeezed
  
  Procedure :
  Marinate beef with fish sauce and lemon juice for 1 hour.  Grill the beef.  Mix all the ingredients, toss, and serve.

• Tofu Salad

  Ingredients :
  2 blocks of tofu
  1 can of salmon
  ½ c diced tomato
  ¼ c green onions, chopped
  1 c watercress
  ¼ c cilantro
  1 whole Japanese cucumber, sliced diagonally
  
  Dressing:
  4 tbsp. Soy sauce
  2 tbsp. Vegetable oil
  2 tsp. sesame oil
  2 tsp. Japanese vinegar
  
  Procedure :
  Wrap the tofu in cheese cloth and put it in a bowl overnight and chill (this step is very important in order to remove excess water from the tofu).  Unwrap the tofu and set it in a deep casserole dish.  Add the remaining ingredients.  Prepare the dressing the night before.  When ready to serve, pour the dressing on top of the salad.

• Two Layer Jello

  Ingredients :
  1 large box Jell-O (any flavor)
  3 cups water boiling
  2 envelopes of Knox Gelatin
  1 can condensed milk
  
  Procedure :
  For the first layer, mix all the ingredients and set it aside until it’s cold and firm.  Second layer is the same procedure as first without the condensed milk.  Pour the second layer to the first layer.  (Make sure to pour the second layer when the first layer is totally firm and cold.)

• Turon (Filipino Fried Banana in Eggroll Wrapper)

  Ingredients :
  6 peeled ripe bananas, cut 3 parts lengthwise (Saba)
  1 bottle of jack fruit
  1 pkg. of eggrolls wrapper
  ½ c oil for frying
  
  Procedure :
  Place the banana in the middle of the eggroll wrapper and add 2 pieces of jack fruit on top of the bananas.  Then roll like the way you do eggrolls.  (See instructions on how to roll eggrolls in the appetizer section).  Seal the wrapper with the juice from the jack fruit.  Deep fry.

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