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CRUNCHY COOL SLAW

3 cups shredded cabbage 
1 teaspoon salt
1½ cups shredded sincamas 
2 tablespoon sugar
1 medium carrot, shredded 
¼ cup chopped peanuts
1 small onion, sliced thinly 
½ cup KRAFT MIRACLE

1 small green pepper, cut into strips Sandwich Spread
Combine cut-up cabbage, sincamas, carrot, onion, and green pepper. Mix in salt and sugar and chill until ready to serve.

Blend Kraft mayonnaise and Miracle Sandwich Spread. Just before serving toss salad with dressing and sprinkle with chopped peanuts.

LABONG RELISH

2 cups bamboo shoots
3 tomatoes
1 onion, chopped
French dressing
salt and vetsin to taste

Boil the bamboo shoots and press with your hands to remove water. Add salt. Top with French dressing and season with vetsin. Garnish with tomatoes and onions.

KANGKONG RELISH

2 cups kangkong, steamed
2 big tomatoes, sliced
2 sweet red and green peppers
½ cup French dressing

Soak ingredients in half of the French dressing for a few minutes and chill if possible. Four remaining French dressing and serve.

PAKO RELISH

Select young fresh pako tops. Blanch the leaves and press until dry. Put on a salad plate and pour French dressing. Garnish with onions and tomatoes.

AMPALAYA RELISH

3 fresh young ampalaya
1 sliced red pimiento
Tomatoes
Soy sauce
Vinegar and salt

Wash ampalaya well, remove seeds, sliced thinly in crosswise strips. Squeeze in salt. Mix with sliced red pimiento, onions and tomatoes, vinegar and soy sauce. Chill before serving.

INDONESIAN VEG-MEDLY

2 carrots
2 medium potatoes
2 large tomatoes, peeled
½ cup crisp fried onion flakes
¼ cabbage, shredded
8 oz. cauliflower
6 lettuce leaves
1 small cucumber, sliced
Hard-boiled eggs

Peel and slice carrots and potatoes. Cook in boiling salted water until tender. Drain and cool under running old water. Divide cauliflower into flowerettes. Cook with the cabbage in boiling salted water for 5 minutes only.

Line a salad platter with lettuce leaves. Arrange cooked vegetables, tomatoes cut in wedges, and cucumber slices attractively. Sprinkle with crisp fried onion flakes and serve with slices of hard-boiled eggs and peanut dip sauce. The accompaniment to this vegetable salad in the Indian-style peanut sauce. This is poured over the salad just before serving.

CUCUMBER RELISH

3 Baguio cucumbers, sliced thin
3 tablespoons chopped sweet pickles
¾ teaspoon black pepper
1 tablespoon water
1 tablespoon salt
2 tablespoons sugar
½ cup vinegar

Place cucumber in bowl. Mix the salt in thoroughly with our hands. Press plate down on cucumbers and let stand for 1 hour. Drain off juice. Mix remaining ingredients. Pour over cucumber and let stand 15 minutes or more. Refrigerate. Serve with meat or fish.

SPECIAL SALAD BOWL

½ medium cucumber, sliced
3 tomatoes, cut in wedges
1 grapefruit, peeled and sectioned (1cup)
2 avocadoes, seeded, peeled and thinly sliced
1 green pepper, thinly sliced
4 fresh peaches, peeled, pitted, and thinly sliced
⅓ cup plain yogurt
⅓ cup dairy sour cream
⅓ cup salad oil
¼ cup chopped onion
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 egg yolk
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dry mustard
1 head lettuce, torn in bite-sized pieces

Arrange vegetables and fruits in large salad bowl. Combine remaining ingredients except lettuce; mix very thoroughly. Pour enough dressing over fruit and vegetables to moisten. Chill hour. Just before serving, add lettuce. Toss with salad.

ROCAMBOLE

5 good-sized tomatoes
1 cup diced celery
1 cucumber, peeled and diced
1 tablespoon finely chopped onion
⅓ cup mayonnaise
½ cup chopped cashew
Lettuce
Salt to taste

Wash the tomatoes, cut in stem end, and scoop out centers. Dice centers and combine with celery, cucumber, onion, cashew and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling just before serving.

PANCIT KAWALI

½ kilo bijon
½ cup sliced pork
½ cup shelled shrimps
1 large onion, minced
2 tablespoons garlic, minced
3 cakes tokwa, cubed
1 bunch pechay, sliced
1 large sayote, cut in thin strips
1 cup cabbage, sliced
1 bundle green onions
⅓ cup cooking oil
Patis, vetsin, pepper to taste
Anatto water

Pound the heads of the shrimps to make 2 cups shrimp liquor. Brown the sliced pork and tokwa in the cooking oil. Push aside. Fry the garlic and onions. Add the shelled shrimps, tokwa and pork, shrimp liquor and ¼ cup anato water. Cover to cook. Drop vegetables (sayote, pechay, cabbage). Bring to a boil over low heat. Season with patis, vetsin and pepper as bijon ( broken into short pieces) is drooped in last. Cover. Simmer gently till bijon is cooked. Garnish with sliced green onions. Serve with kilawin puso.

Kilawin Puso: Cut puso in thin slices, roundwise. Boil in a solution of vinegar and salt till puso is cooked.

PANCIT BUKID

1 kilo mike 
2 large patola, sliced
1 cup shelled shrimps diagonally
1 bundle kinchay, cut 
1 large sayote, sliced
in 1" lengths in thin strips
2 onions sliced fine 
3 cakes tokwa, cubed
1 tablespoon garlic, minced 
4 tablespoons cooking oil
1 bunch pechay sliced patis, pepper, vetsin

Pound the heads of the shrimps to make 2 cups shrimp liquor. Fry tokwa cubes. Saute in ht cooking oil the garlic, onions until just limp. Put in the shrimp and as soon as these turn pink, add shrimp liquor. Stir continuously till boiling point. Drop sayote, pechay and fried tokwa together with the mike cut into short lengths. Cover to cook. When almost done, stir in sliced patola. Season with patis, pepper and vetsin. Cook just enough in order not to mush the patola. Serve with calamansi.

BULANGLANG

1 bangus, broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
½ cup 2-inch slices sitaw
½ cup malunggay or sitaw tops
6 pieces small gabi roots, halved
½ cup sliced onion
½ cup sliced tomatoes
1 cup rice washing
Bagoong to taste

Place eggplants, ampalaya, sitaw, onion, tomatoes with rice washing and bagoong in clay pot saucepan. Bring to a boil. Add fish and malunggay or sitaw tops. Add gabi halves. Cover and simmer just until vegetables are crisp-tender.

SITAW-CALABASA GUISADO

1 bunch sitaw, cut up
Calabasa, cut up in 1" squares
1 onion, sliced
3 cloves garlic, crushed
½ cup pork, cubed
½ cup shelled shrimps
salt and vetsin to taste
3 tablespoon oil
3 regular-sized tomatoes, sliced

Heat the oil in a skillet. Saute the garlic, onion, tomatoes, shrimp and pork. Season with a little salt. Drop in sitaw and 5 tablespoons water. Simmer for 3 minutes. Add the calabasa and continue cooking until done. Season with salt and vetsin.

VEGETABLE SAUTE

1 cup chopped kinchay
2 cups sliced Baguio pechay
1 cup finely shredded string beans
4 cakes tokwa, cubed
1 cup cut-up lean pork
1 cup whole fresh, shelled shrimps
½ cup shrimp liquor
½ cup anatto water
2 cloves minced garlic
1 onion, sliced fine
salt and pepper

Fry tokwa cubes till crisp. Fry lean pork. Set these aside on a plate. Saute the garlic, onions, and shrimps. Add shrimp liquor and anatto water. Stir to avoid curdling till it boils. Add vegetables. Cover to cook till the vegetables are crisp tender. Season with salt and pepper adding tokwa and lean pork last. Cook some more till mixture is almost dry. Serve with Chinese special lugaw or over pancit luglug.

ADOBONG SITAW

Prepare the pork cut into inch pieces. Cook as you would adobo but sharpen the seasonings and let the meat cook to tenderness.

Cook the cut, stringed sitaw in a week solution of water and vinegar, ground pepper and soy sauce. When the sitaw is done, blend the pork adobo with it and cook a bit more.

COLIFLOR EN SALZA BLANCA

3 large cauliflowers, divided into flowerettes
2 cups thick white sauce
1 teaspoon onion juice
½ cup grated processed cheese
1 teaspoon white pepper

Steam the flowerettes in a double boiler till tender. Season with a dash of salt, 1 teaspoon onion juice and 1 teaspoon white pepper. In a salad bowl blend the steamed cauliflower with the thick white sauce. Arrange in a serving dish and top with grated cheese. A fine accompaniment to roast chicken or baked fish steaks.

Click here to read some kinds of spices and their synonyms in Tagalog translations.

Click here to read some foods, fruits and vegetables in Tagalog and Cebuano dialect.

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