Philippines Ilagan Mission

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2 cups sugar
1/3 cup water
8 egg yolks
1 1/2 cups milk
8 ounces condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat oven to 300 degrees F.

Stir one cup of the sugar and the water in a heavy, medium saucepan over low heat until the sugar dissolves. Increase the heat to high and boil without stirring until the sugar mixture turns deep amber, about 10 minutes. Swirl, don't stir, the pan occasionally and brush the sides of the pan with a wet pastry brush to keep sugar crystals from forming.

Pour the caramel into 8 custard cups, dividing evenly to cover the bottoms of the cups only. Set aside to cool.

In a bowl, beat the egg yolks well and add the remaining 1 cup of sugar gradually, stirring to mix thoroughly. To the yolk mixture add the milk, condensed milk, vanilla and lemon juice and mix well. Strain, if desired. Pour this custard over the caramel in the cups, dividing it evenly.

Put the cups in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the cups.

Bake for 11/2 hours, or until the custards are almost set but still slightly jiggly in the center. Remove the cups from the pan and let the custards cool completely. To unmold, run a small, sharp knife around the edges of the cups to loosen the custard. Invert the molds onto plates, letting the caramel drizzle over the custards.

Serve cold or at room temperature. Makes 8 servings. Each serving contains 374 calories, 7g protein, 9g fat, 67g carb, 661mg sodium, 226mg cholesterol. From "The Philippine Cookbook" By Reynaldo Alejandro

2 tablespoons vegetable oil for sauteing
1 tablespoon finely minced garlic
1/2 cup finely minced onion
1/2 pound boiled pork, sliced into 1/8-by-1/8-inch squares
1/2 cup shrimp, shelled, deveined and chopped
2 cups chicken broth
1 cup cabbage finely shredded
4 carrots diced
3 medium potatoes, diced
1 sweet potato, diced
1/4 pound green beans, sliced diagonally
2 cups boiled chick peas
2 tablespoons soy sauce
2 tablespoons finely chopped parsley
1 cup ground roast peanuts
1 package egg roll wrappers
Lettuce leaves

For lumpia sauce:
1/2 cup sugar
2 cups water
3 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon cornstarch

Heat oil in pan and saute garlic until light brown. Add onion. When onion turns transparent, add pork, shrimps and broth. Simmer for 20 minutes. Add cabbage, carrots, potatoes, sweet potato, green beans, chick peas and soy sauce. Cook until vegetables are tender. Set aside and let cool.

On a flat surface, spread out wrappers and line each with a lettuce leaf. Put three tablespoons of filling on each wrapper and sprinkle with parsley and ground peanuts before sealing. Make roll by folding one side of the wrapper to seal in the filling and leave one side open so that lettuce leaf is visible.

Before serving, top with lumpia sauce. Serves 4. Each serving contains 240 calories, 13g protein, 15g fat, 16g carb, 644mg sodium, 20mg cholesterol. From " Filipino Cuisine" By Gerry G. Gelle

3 teaspoons vegetable oil
1 teaspoon ginger, grated
3 cloves garlic, minced
2 1/2-3 pounds chicken, cut up
1/2 cup distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 bay leaves

Heat the oil in a large pot and sauté the garlic and ginger. Add the chicken pieces and lightly brown. Add the vinegar, salt, pepper, water and bay leaves and simmer, covered, for 30 minutes or until chicken is tender. Remove the cover and continue to simmer until the liquid is reduced by half. Serve with rice. Serves 8.

Variations: Add 1 whole jalape–o pepper to the liquid before simmering the chicken or add 1/2 cup of canned coconut milk after reducing the adobo sauce.

For for a sweet, thick sauce add 1 cup of drained pineapple pieces and 2 medium tomatoes (quartered) for extra texture and a sweet-and-sour taste.

Each serving contains 472 calories, 68g protein, 20g fat, 2g carb, 516mg sodium, 192mg cholesterol. From "Filipino Cuisine" By Gerry G. Gelle


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