Creamy Corn Delight

Ingredients:


1 can condensed milk (Alaska)
1/2 cup cubed/grated cheese
1 All-purpose cream (small tetra pack)
1/2 cup whole corn kernel
4 tbsp crushed grahams


Procedure:

Combine condensed milk and all-purpose cream. Mix well. Add the corn kernels and cheese. Slightly mix. Chill for 15 minutes or until desired firmness is achieved. Top with crushed grahams and serve.

Tapa Melt

Ingredients:

1/4 kilo tapa

1 cup Grated Quick melt cheese

1 cup Grated Cheddar cheese

Butter/Oil

2 cloves Garlic, chopped

Peas, carrots and corn kernels

1 cup Sliced mushroom

Mushroom gravy

Cooked rice

Procedure:

In a pre-heated pan, melt the butter. Saute garlic, then add the peas, carrots and corn kernels until cooked. Set aside.

In another pan, cook the tapa. Drain the oil, then cut the tapa into long strips.

In the same pan where tapa was cooked, put the sliced mushroom then the mushroom gravy and simmer for 3 minutes. You may add cornstarch if soup needs to be more condensed.

Prepare the cooked rice in a plate or aluminum container. Put the tapa strips on top of the rice, then pour some of the mushroom gravy. Put some of the cooked peas, carrots and corn kernels on top, then put some of the grated quick melt cheese and lastly the grated cheddar cheese.

Baked in a pre-heated oven at 200C (392F) for about 10-15 minutes, or until all the cheese has melted and is very slightly browned.

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Mussel - Corn Soup

Ingredients:


1/2 Kilo mussels
1/2 can of whole Corn kernels
Garlic
Onion
4 cups of water
Sili leaves
Salt and pepper
Patis


Procedure:

Put the mussels in a basin full of water and wash it thoroughly. In a casserole, saute garlic, onion on a low fire then add corn kernels. Add water and simmer for 5 minutes. Add mussels and season the soup. When the mussels opened, add the sili leaves. Discard shells that did not open. Serve hot.

Creamy Beef Sopas

Ingredients:

1 can corned beef

5 pieces of hotdog cut in about 2cm thick

2 cloves of garlic

1 onion sliced

1 carrot cut in strips

1 cup of cabbage cut in strips

1 cup of evaporated milk

1/2 kilo shell noodles

1 1/2 liter of water

1 beef cube

salt and pepper

Procedure:

In a casserole put some cooking oil. On a low fire, sauté garlic, onion and carrots. Add hotdog then put the corned beef, mix and cook for about three more minutes. Dissolve beef cube in 1 liter of water then pour it in casserole. Cover and let it boil. When the water is boiling, add the shell noodles and continue cooking for another 10 minutes with stirring every 2 minutes interval so that the shell noodles will not stick to each other and to the casserole and then add the rest of the water if needed. Then add cabbage, salt and pepper to taste, and pour on milk. At this point, you may turn off the fire; the warm liquid will continue cooking the rest of the ingredients. Serving is good for 8-10 persons. Creamy Beef Sopas is best for rainy season. Enjoy!