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Cassava Cake Classic Recipe

This is the perfet Filipino dessert in any get together.  This dish is bet prepared with PINILI Grated Cassava for that authentic Filipino taste and party.

2 packs PINILI Grated Cassava 16 oz
2 packs PINILI Shredded Young Coconut 16 oz
2 eggs
2 cups sugar
2 packs PINILI Coconut Milk 16 oz
1 tablespoon vanilla
1/4 cup melted butter
1 can condensed milk (for toppings)
1 bottle UFC Macapuno String (for toppings)

Mix the above ingredients together and bake in a greased dish for one hur at 350 F. Remove the dish from the over after 1 hour and add toppings.
Mix together 1 can of condensed milk and a bottle of UFC Macapuno String. Spread evenly on top of the cassava cake and continue baking until topping is brown (Approx 30-45 minutes)



Luncheon Meat, the Filipino love affair with luncheon meat started in the Second World War when together with “I shall Return” matchboxes from General Douglas MacArthur, cans of Luncheon Meat were also dropped off by submarine to Japanese-occupied Philippines. Later, liberating American GI’s shared them with hungry and grateful Filipinos. Here is a Filipino way of cooking and eating Luncheon Meat, not only for Sandwiches but with rice as well.

¼ cup Star Margarine
1 tbsp Minced garlic
¼ cup Chopped onions
¼ cup Chopped spring carrots

½ cup PALM Luncheon Meat, chopped
¼ cup Chopped shrimps
¼ cup Green peas
3 cups Cooked Rice
1 Egg, slightly beaten
2 tbsp Chopped spring onions
Salt to taste
½ tsp Sesame Oil

1. Melt margarine in a wok. Saute garlic and onions. Add carrot and cook for 30 seconds, stirring constantly over high het. Add Palm Luncheon meat and shrimps. Mix well and cook until shrimps turn pink. Add peas and rice. Toss. Cook for about 3 minutes stirring constantly. Add egg and spring onions. Season with salt if desired. Turn off heat and pour in sesame oil. Serve immediately.
Makes 4 servings.


Star Rice with Palm Vienna Sausage

Vienna Sausage, the Filipinos call it hotdog, relatively inexpensive, shelf-stable as it comes in a can. It is good with Pan de Sal the Filipino bread, used as an ingredient in many types of Filipino dishes. You can also cook it with rice and have a relatively, filling but inexpensive breakfast, lunch or dinner.

1 cup Cooked rice packed
4 pcs PALM Vienna Sausage, diced
2 tbsps Magnolia Cheezee, grated

1. Melt Star Margarine in a frying pan. Add cooked rice and mix well.
2. Mix Vienna sausage. Top with grated cheese. Remove from fire and serve warm.


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