I'M NOT GOOD LOOKING BUT SURE CAN COOK
 
 
BRAZO (BRASO) DE MERCEDES

INGREDIENTS:
10  Fresh Large Eggs
1 can Condensed Milk
Flavoring (Vanilla)
1 cup sugar
1 tsp. Cream of Tartar

Beat the egg white until stiff enough to stand in peak. Add sugar, little at a time beating mixture continuously. Flavor with vanilla or any flavoring you like and set aside.
Beat egg yolks in mixing bowl. Add condensed milk and beat it well.   Cook over low heat stirring constantly until of paste consistency. When done put on a  baking pan in a log form. Brush with melted butter then top with the half egg white (meringue). Brown on slow oven. Take out from oven and put upside down on another pan again butter generously and cover with the rest of the beaten egg white. Put in oven  and brown again. Take from oven and roll to form a log.
 
 
 
BINIGNIT ni Jules

Ingredients:
   
4 cans coconut milk
1/2 lb. sago 
1/2 lb tapioca pearls
1 lb ube (purple cocoyam) diced
1 lbs. gabi (taro root), diced
1 lb. kamote (sweet potato), diced
3 saging sab-a (ripen plantain) sliced crosswise
1 can  of nangka (jackfruit), julienne
1 can Makapuno
1 cup sugar or to taste

Instructions:
   
Combine 1 cup of coconut milk and 2 cups water and bring to a boil. Add sago and tapioca pearls, gabi, ube and cook until half-cooked. Add kamote,  sagin and langka and 1/2 cup of sugar and continue cooking 

Add the other can of coconut milk and bring to a boil, stirring occasionally.
Simmer for 5 minutes or until thicken and add makapuno and more sugar to taste.
 BINIGNIT
 
 
 

 Biko Dipolog Style

8 cups ( approx 2 lbs.) Sweet rice (pilit)
14 cups coconut milk (7 grated lubi)
5 cups  brown sugar
pinch of salt
1 tsp. anise seeds or 1 tsp vanilla
2 cans makapuno
1 can Jackfruit julienne

Wash sweet rice and cook on a rice cooker add water (1/2") above the sweet rice, do not overcook or must be a little undercook.  In a big wok or big casserole, add coconut milk,  brown sugar, anise
Mix well, boil and stirring constantly  until a thick consistency is achieved.   Lower heat to low & add the slightly uncooked sweet rice, keep blending, stirring and cooking 
constantly until totally mixed & heavy and sweet rice fully cooked
Remove from heat & transfer to a baking Pyrex rectangular container 1-1/2 in thick.  Put in an oven 450 degree for 30 minutes until top become dark brown. Take it out from the oven and spread and cover with makapuno and julienne jackfuit on top. Let it cool and serve.

 
KITCHEN 1 KITCHEN 2 KITCHEN 3 KITCHEN 4