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10 Manha (young coconut)
1-1/2 c Sugar (granulated)
2 bags Tapioca Starch
1 qt Water Meat Grinder
1 quart sized bowl
1 pan

Cut an opening on the bottom side of manha and catch juice in a bowl. Chop manha in half and scoop out coconut meat. Take manha meat and grind, then place in pan and add tapioca starch to ground coconut. Mix together until meat is covered with tapioca and very loose. Mixture should not be lumpy. Place manha juice, water, and sugar in a 4 quart pot on high heat and bring to a boil. Gradually add coconut mixture into pot, stirring occasionally. Then mix 3 tbsp of tapioca starch, 3 tbsp water in a cup and mix well. Then add to boiling mixture. Ahu cooks within 30 to 40 minutes. Continue to boil for just a few more minutes and then remove from stove afterwards. 


Shrimp Patty

1 c Shrimp, pealed and smashed
2-1/2 c Mixed Vegetables, chef's choice
2 c Flour
1 (10 oz) can Carnation Milk
1 tsp Baking Powder
1-1/2 tsp Salt
1-1/2 tsp Black Pepper
3 cloves Garlic, minced
1/3 c Yellow Onions, diced
2 Eggs
2 c Oil

In a medium bowl combine shrimp, salt, black pepper, eggs, garlic, onions and mix well. Add remaining ingredients and mix to form batter. In a fry pan pour oil and wait for it to heat up. Use a tablespoon to scoop batter into oil, like donut balls and fry for 5 minutes. Flip to the other side for an additional 5 minutes. Remove cooked shrimp donut and place in a dish strainer to remove excess oil.     


Gadon Manok

1 whole Chicken, cut into pieces
2 tbsp Salt
1-1/2 c coconut milk
20 med Winged beans (clip ends to remove strings, clean)
5 c Water
2 cloves Garlic, diced
1 tsp Black Pepper

Saute chicken in a medium size pot on high heat to bring out its natural oil. Then add salt, black pepper, garlic and onions, and then add water and stir. Let it cook for 45 minutes. After 45 minutes reduce high heat to medium heat and add winged beans. Cook for 4 minutes. Then add coconut milk and let it cook for 2 more minutes. Then remove from stove.     


Shrimp In Coconut Milk

20 ea Prawns
1 can (12 oz) coconut milk
1/2 c Onion, sliced
1 c Cherry Tomatoes, wedged
1/2 c Green Vegetables (Bok Choy or Wing Beans, string)
1 slice Lemon/ Lime (optional) Salt to taste
1/2 c Water

In a pan, set in place the amount of shrimp needed. Add sliced onions. Mix half of the coconut milk with water and then add to pan. Salt to taste. Bring to a boil. Add tomatoes and green vegetables. Make sure the vegetables cook well, even to the point of being overcooked. If necessary, boil the vegetables first before adding to pan to cook more. Then add the other half of the coconut milk. Simmer and serve.     


Red Rice

2 c Rice, rinsed
3/4 c Achote (Red Coloring Seeds)
1/4 c Onion, chopped 3 slices Bacon, chopped
2 sticks Portuguese sausage, chopped
1 tbsp Salt
1-1/2 c Water

In a separate bowl, place Achote Seeds (Red Color Abstracted.) The amount used depends on the amount of rice to be prepared or the desired color of redness to the rice. In this recipe, we are using 2 cups of rice. Add salt to the achote, bearing in mind that the salt is effective only to abstract red color from the achote. Add water to the achote and salt mix. The water is used simply to abstract the red color from the achote. With your hands, squeeze the achote and salt mixture until the desired red coloration is abstracted. In a separate pot, saute bacon and onions. Add the red liquid (no seeds) to the pot. Bring to a boil and then add rinsed rice. As the liquid evaporates, cover the pot until the rice is cooked. During the period, the rice must be stired at least twice. When the rice is cooked, other ingredients may be added to enhance the flavor of the rice such as the Portuguese sausage, green onions or olives.