Shark's Fin With Crab Rice

INGREDIENTS

200 grams shark's fin

100 grams crab roe

Sesame oil

Chicken powder

Salt to taste

Cornstarch mixture

Superior Stock:

Mixture of pork, chicken and ham boiled in water

PROCEDURE

Boil shark's fin. add shark's fin to superior stock and remaining ingredients except cornstarch mixture. Add cornstarch mixture and stir. Let boil. Serve hot.

Cheese Siomai

INGREDIENTS
1 cup cottage cheese
1 cup cooked fish fillet, flaked
2 teaspoons chopped kinchay
2 tablespoons minced carrot
2 tablespoons minced celery
1/4 cup cornstarch
2 eggs
1 teaspoon salt
1/8 teaspoon pepper
Molo wrappers

PROCEDURE
Combine all ingredients, except molo wrappers, in a bowl. Mix well. Drop one tablespoonful mixture at center of molo wrapper ten fold. Steam for 15 to 20 minutes. Serve with soy sauce and calamansi.

Stir-fried Beef With Pineapple

INGREDIENTS

250 grams beef tenderloin

Salt and pepper

10 grams garlic, chopped

100 grams white onion, chopped

150 grams pineapple

5 grams oyster sauce

3 grams peppercorn

100 grams spring onion, chopped

PROCEDURE

Slice beef tenderloin and marinate with salt and pepper.

In a pan with little oil, saute garlic, white onion and beef. Put pineapple, oyster sauce, peppercorn and spring onion. Serve hot.

Cheese Nachos

INGREDIENTS
120 milliliters cheddar cheese, shredded
2 pieces corn tortilla, fried
8 pieces jalapenos, drained
1 cup shredded lettuce
1/2 cup salsa (store-bought)
1/2 cup sour cream

PROCEDURE
Place shredded cheeses over each tortilla. Arrange 4 jalapenos atop each tortilla, one on each quarter, then place tortilla in toaster to melt cheese. While cheese is melting, place shredded lettuce on center plate then put salsa and sour cream over lettuce at opposite end. Remove tortilla from toaster oven and cut each into quarters around edge of plate. Serve.

New Hampshire Pumpkin Soup

INGREDIENTS

1 kilo pumpkin, peeled and sliced into cubes

1/2 cup butter

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon nutmeg

750 milliliters fresh milk

2 tablespoons brown sugar

Salt and pepper

Grated Cheddar cheese for garnish

Chopped cilantro for garnish

PROCEDURE

In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.

Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.