I'M NOT GOOD LOOKING BUT SURE CAN COOK
 
  
CHIFFON CAKE (Dipolog Style)

INGREDIENTS:
2-1/2 Cups Cake flour
1-1/2 cups sugar
8 large fresh eggs use white only
1/2 cup oil
1 tsp. Cream of Tartar
2 tsp Baking Powder
3/4 cup of Pineapple juice
1 tsp salt

Mix dry ingredients except sugar, then make a well in the center and put in order the salt, oil, pineapple juice and mix.. Meantime separate the egg white from the egg yolk. (discard yolk) Beat the egg white until stiff. Add gradually the sugar as soon as the egg white stands at peak. Pour the mixture into beaten egg white folding. Put into a 10" diameter 4" thick pan and bake on a 350 deg oven. Please do not grease pan.
 
 
 
PUTO MAYA DIPOLOGNON

6 cups sweet rice (pilit)
8 cups coconut milk (Aprox 3 coconuts)
1 cup refine sugar
2 cups finely grated coconut
1 can Makapuno

With a  rice cooker, add sweet rice and coconut milk to cook, coconut milk must be 1" above the sweet rice in the cooker Meantime on a very hot wok roast the grated coconut constantly blending and stirring  until fringes are brown. Cool and mix grated roasted coconut with sugar

 Place on a large platter. Add  roasted coconut mix and strips of makapuno on top when served


PUTO MAYA DIPOLOGNON
   
 
 
 EDDIE'S ORIGINAL CASSAVA CAKE

8 cups  Grated Cassava
1 btl. 32 oz. sweetened Macapuno
2 cups of cream Milk
2 cups powdered sugar
1 can Coconut Milk 
3 cans Coconut Cream (used for pina colada)
5 egg whites

Topping
5 Egg Yokes (beaten)
1 pkg strip cheddar cheese
1 btl of Hershey Caramel
1 can Coconut Cream

Directions:
Preheat oven to 325° F.  In large mixing bowl combine  Grated Cassava, Macapuno, Evaporated Milk, Coconut Cream, Coconut Milk, and mix well.  Pour into  a large greased 12" x 24" rectangular pan.  Bake until top is no longer liquid (approx. 45 minutes) and remove from oven. Reset oven temperature to 400° F  Mix topping  ingredients Eggs, Caramel & Coconut Cream, and spread evenly on top of the cooked pan. Arrange strip cheddar cheese evenly.  Bake pan again until top is brown, approx. 20 minutes.  Cool cake to room remperature before serving.  This is a 2" thick cake so slice about 1" cube.
 
 
 
EDDIE ORIGINAL KINILAW
Ingredients
3 good size Ampalaya (Bitter melon)
1 lobe Ginger
2 spring onion
4 red Japeno chili
1/2 cup real lemon
1/4 cup Kikkoman soy sauce
2 lbs bass fillet (deboned)
Salt
 
Directions:
Freeze fish for 30 minutes and cut into 3/8 inch slice (Freezing is to slice easy without smashing the fish) and spread on a glass pan (pyrex) Mix lemon juice and soy sauce and pour 3/4 of the mix in the pan. Make sure that the fish is under the mix. Refrigerate for 1 hour. Meantime cut ampalaya in haft and remove seeds or pits. Cut across  3/8 inch thick.  Blanch ampalaya in a boiling water with a pinch of salt for 1 minute squeeze in a loin cloth to remove juice (bitterness) Julienne garlic in a 1/8 inch thick and blanch in a boiling water for 1 minute and squeeze  remove juice (unless of course you want a much stronger ginger taste then you dont have to blanch). Julienne chili and spring onion (use only green part) Mix all the vegetables and the remaining lemon soysauce mix and add  on top of the fish pan, and serve
  
 
KITCHEN 1 KITCHEN 2 KITCHEN 3 KITCHEN 4