Buko Salad

This is a Filipino dessert usually served after lunch

Ingredients:

* 3 young whole coconuts, water removed, flesh scraped

* 1 big can fruit cocktail, drained

* 1 can pineapple cubes, drained

* 1 cup nata de coco, drained

* 1 cup mabong (palm/attap seeds)

* 3 apples, peeled and cubed

* 1/2 cup jackfruit, diced

* 1 cup condensed milk

* 1 cup whipping cream

Directions:

Cut the young coconut flesh into strips.

In a mixing bowl, combine all the fruit salad ingredients, including the coconut.

Stir together the condensed milk and whipped cream, and add this to the fruit salad.

Mix well.

Chill in the refrigerator for several hours.

Serve cold as a dessert.

Note:

In the Philippines, this fruit dessert is usually served out of a young green coconut shell.

All sorts of fruit can go into the medley: mango, banana, kiwi fruit, dragon fruit, etc.

The combination of condensed milk and cream gives it a taste like melted vanilla ice-cream.

Adobo with Coconut Sauce

Ingredients:

1 fat chicken cut into peices

1/2 kilo pork cut into peices

1 head garlic, chopped fine

Achuete (Annatto /Atsuwete) for coloring

1 cup water

1 cup pure coconut milk

1/2 cup vinegar

Salt and pepper

Directions:

Simmer chicken, pork, garlic, vinegar, water, salt and pepper, until tender.

Color with achuete. Add coconut milk and simmer five minutes longer.

Fish Sarciado Recipe

Ingredients:

1-kilo fish,lapu-lapu

Salt and pepper to taste

Cooking oil for frying3

cloves garlic, chopped

3 tablespoons cooking oil

½ cup finely chopped onions

1-1/2 cup finely chopped ripe tomatoes
2 tablespoons green onions, cut fine

Directions:

Clean fish and rub with salt and pepper.

Set aside an hour, then drain well.

Heat oil (sufficient to cover fish) in frying pan.

Fry fish whole over medium heat until light brown, not overcooked.

Place on serving platter.

Sauté garlic in 3 tablespoons cooking oil until light brown.

Add onions and cook only until transparent.

Add tomatoes and continue cooking over low heat, covered, stirring occasionally until the mixture come out.

Season to taste with salt and pepper.

Remove from heat and pour over fish.

Garnish with green onions.