Ingredients:

1 medium sized chicken
2 cloves garlic, crushed
1/2 onion, medium size
1 cup fresh corn from cob
5 cups water
4 tbsp. lard
1/2 cup malunggay leaves, washed and sorted
2 or 3 tbsp. patis or soy sauce

Procedure:

Heat lard in a saucepan, fry garlic, onion, corn and the chicken, cut into convenient sizes. Add patis or soy sauce, cover and allow to simmer over moderate heat. Add water and cook until chicken is tender. Add the malunggay leaves, cover and cook for 2 minutes longer. Remove from fire and serve hot.

Ingredients:

18 ladyfingers, split lengthwise
1/2 cup Caramella liqueur
3/4 cup sugar
1/2 cup water
3 egg yolks
2 (8-oz.) packages, cream cheese, room temperature, cut in pieces
1/2 cup Caramella liqueur
8 (1-oz.) squares unsweetened baking chocolate, melted, cooled
5 (1-oz.) squares semisweet baking chocolate, melted, cooled
2 cups heavy cream or whipping cream, stiffly beaten
1 (6-oz.) pkg. semisweet chocolate pcs. or 1 cup crushed English-style toffee

Procedure:

Lightly butter a 9-inch springform pan; set aside. Sprinkle ladyfingers with 1/4 cup liqueur. Line bottom and side of pan with ladyfingers. Stir sugar and water in a small heavy saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Without stirring, heat to 240 deg. F (115 deg. C). One teaspoonful of syrup dropped into very cold water will gather into a soft ball. while syrup cooks, beat egg yolks in a large bowl with electric mixer on high speed until pale and thick. Continue to beat egg yolks while adding hot syrup in a thin, steady stream. Beat 3 pieces one at a time. Beat in 1/2 cup liqueur, unsweetened chocolate and semisweet chocolate. By hand, stir in about 1/4 of the whipped cream. Fold in remaining whipped cream and chocolate pieces or crushed toffee. Gently spoon into prepared pan. Cover with foil or plastic wrap. Refrigerate at least 6 hours. To serve, remove pan side and place cake on a round serving dish. Makes 16 to 18 servings.