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Recipes

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.

Ingredients:
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)

Preparation:
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.
Topping:
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)


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HIPON SA BAGOONG AT GATA (Prawns in Shrimp Paste and Coconut Milk)

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.

Ingredients:
1 kg Prawns
1/4 teaspoon of Annato Powder
2 cloves garlic, crushed
1/2 cup Chopped onions, finely sliced

2 pcs tomatoes, diced

1 cup Dagupan Bagoong Guisado
1/2 cup UFC Vinegar
1 can Davao's Favourite Coconut Milk 400ml
1 teaspoon black pepper, powdered
Some cooking oil
Some green finger chili
Some sliced eggplant okra as extender

Preparation:
In a saucepan, heat cooking oil add 1/4 tsp Annato Powder .  Stirring constantly until oil has absorbed the colouring of annato powder.  Sautee garlic, onions, tomatoes and shrimp paste (bagoong).  Add prawns, vinegar, eggplant or okra and green finger chili.  Simmer for 5 to 10 minutes.  Turn heat to medium and pour in 1 can of Davao's Favourtie Coconut Milk 400 mL. Continue to simmer, stirring continuously until coconut milk thickens.
Makes 5 servings.


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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.

Ingredients:
1 tbsp  MARGARINE
1 cup Cooked rice packed
4 pcs PALM Vienna Sausage, diced
2 tbsps Cheddar cheese, grated

Preparation:
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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