This extra-light cheesecake will satisfy your sweet tooth but it is low in fat and calories.

Ingredients:

1/4 cup sugar
2 envelopes unflavored gelatin powder
3 eggs, separated
1/4 tsp. salt
1 1/2 cups skim milk
3 cups ricotta cheese (1 1/2 lbs. )
3 tbsp. orange juice
1 tbsp. lemon juice
2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 tsp. vanilla extract
1/2 cup sugar
5 gingersnaps, crushed, if desired
orange sections, if desired

Procedure:

Lightly oil ten 6-ounce custard cups or individual molds; set aside. In a medium bowl, 1/4 cup sugar and gelatin. Beat in egg yolks until pale. Beat in salt and milk until blended. Pour into top of double boiler. Stir constantly over hot but not boiling water until mixture coats a metal spoon, about ten minutes. Remove from heat; set aside. Process ricotta cheese in blender until smooth. Stir processed ricotta cheese, orange juice, lemon juice, orange peel, lemon peel and vanilla into hot milk mixture. In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar until stiff peaks form. Gently fold cheese mixture into stiffly beaten egg whites until just blended. Spoon into prepared custard cups or molds. Cover and refrigerate 6 hours or overnight. To serve, run a knife around molds onto individual dessert dishes. Shake gently; remove molds. Garnish with gingersnap crumbs and orange sections if desired. Makes 10 servings.

Ingredients:

2 tbsp. cooking oil
4 cloves garlic, crushed
1 tsp. ginger, cut in strips
1/2 cup onion, chopped
1 stewing chicken weighing 1 kg. cut into serving pieces
1 tbsp. fish sauce
10 cups rice water
1 small green papaya, sliced into serving pieces
1 cup sili leaves ( pepper leaves )
1 tsp. salt
1 tsp. mono sodium glutamate

Procedure:

Fry the garlic in hot cooking oil until brown. Add the ginger and chopped onions. Cook until soft. Drop in pieces of chicken. Season with fish sauce. Cover and let simmer for 5 minutes. Add the rice water, simmer until chicken is tender. Add the sliced papaya and cook until papaya is tender. Just before removing from the fire, season with salt and mono sodium glutamate. Add the pepper leaves. Serve hot. Serves 8.

Ingredients:
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy saucey
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Procedure:

In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Common dishes Adobo A vinegar-tart stew of meat, seafood or vegetables flavored with garlic and soy sauce.

Dinuguan A pork stew thickened with pig’s blood and flavored with tamarind.

Halo-halo Meaning “mix-mix,” it’s the traditional icy dessert of the Philippines. Served in a parfait glass, the layers usually consist of sweetened red beans, fresh fruits, ice, ice cream, whole milk or condensed or evaporated milk.

Kakanin A generic term for all native desserts. The word is derived from the word kanin, which means cooked rice. The majority of native desserts are made with rice, but cassava, saba (a cooking banana similar to plantain), taro and sweet potato also are used. These usually are eaten as a snack, seldom for dessert after meals. They are steamed, boiled or baked.

Kare kare A stew made with oxtail or calf’s feet with…

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Ingredients :

1/2 kg. pierna corta, ( beef round ) cut in serving pieces

1/4 cup vinegar

10 pcs. peppercorn, crushed

1 tsp. salt

2 cloves garlic, crushed

1/4 cup cooking oil

1 cup onion, sliced

1/2 cup tomato sauce

1 1/2 - 2 cups boiling water

1 cup red or green pepper, cut in strips

1 pc. laurel or bay leaf

1/3 cup liver spread

Dash of hot sauce

Procedure:

Marinate beef in mixture of vinegar, peppercorn, salt and crushed garlic for 1 1/2 - 2 hours. Fry pieces of beef in cooking oil. Add onions and saute until tender. Pour in tomato sauce and boiling water. Add the green pepper, bay leaf and hot sauce as desired. Cover and simmer until meat is tender. Blend in liver spread. Cook 5 minutes more. Serves 5.

Ingredients:

8 oz (2) salmon steaks, either fresh or frozen.
2 tsp. cooking oil
1 tbsp. butter or margarine
1 tsp. cornstarch
dash white pepper
1/2 cup half & half light cream
1 beaten egg yolk
2 tbsp. dry white wine
1 seedless green grapes (optional)

Procedure:

Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. Makes 2 servings.