I got this recipe from cottageliving cookbook.And its really good.:)

Oil for muffin cups

2 cups all purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp coarse sea salt

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1.2 tsp ground coriander

1/8 tsp ground cloves

1 large egg

1/3 cup vegetable oil

1 tsp vanilla extract

1 tsp almond extract

3/4 cup whole milk

1 pint (2 cups) fresh bluberries

1 tbsp raw  sugar

PREHEAT oven to 425

Oil 12 standard muffin cups,or line with paper liners

SIFT flour and next 7 ingredients into large bowl.

COMBINE egg and next 3 ingredients in another bowl. Using fork or whisk beat gently to blend.

Beat in  milk.Quickly stir flour mixture into egg mixture until just blended.(Do not overmix.)

Fold bluberries into batter.

Spoon batter into prepared muffin cups,filling each cup 3/4 full.

SPRINKLE batter lightly with raw sugar.

BAKE at 425 for 20 minutes or until toothpick inserted into center of muffin comes out clean.

INGREDIENTS:

1 cup black rice

11/2 cup sweet rice

1 14oz coconut milk

1 cup brown sugar

1 tsp anise

1/2 tsp salt

about 2 cups water

Black rice need to be soak in water overnight before cooking.

Rinse  black and white rice  and drain, put in a saucepan and add about 2 cups water and cook until rice is tender about 30 minutes.

it should look like this

boil coconut milk with sugar

then add the rice and stir until thickened about 30 minutes

Line a baking pan with coconut leaves.spread evenly and broil for about 6 minutes .

you may add latik or any of your fav topping..sometimes I just simply roll and wrap them in banana leaves and steam

if you want  this topping..just combine 1 can of coconut cream 3 tbsp of coconut jam.cook over medium heat until thick .about 30 minutes.spread on top and bake for 25 minutes

TORTANG TALONG

2 japanese eggplant

3 eggs

1 stalk of green onion finely chooped

1/2 of small red sweet pepper

1 tsp maggi

1 tsp salt

ground black pepper

3 tbsp oil

roast eggplants ,either oven or  over gas flame until the outside skin is charred.peel off the skin and mashed the eggplat with fork . make sure t keep the whole thing as intact as possible.

Beat the eggs in a bowl and add the rest of the ingredients..check seasoning

Dip both eggplant into the mixture,holding the stem

when oil is hot, slide eggplant  and the rest of the mixture into the pan. Lower flame and fry for maybe 2 minutes or until both sides nicely browned.

Serve with rice:)

BIBINGKA

1 cup rice flour

1 1/2 tsp baking powder

1/2 cup sugar

1/4 tsp salt

1 egg

1/4 cup macapuno strings

2 tbsp melted butter

banana leaves

*mix  all the ingredients.stir thoroughly into a thick smooth liquid mix

*line a pan with banana leaves or you may use a muffin pan..spoon/pour the batter into muffin /pan. Heat oven to broil and  bake for 5-7 minute or until top is brown.Transfer the cake to oven at 500 temp and bake for another 15 minutes or until cooked. brush with melted butter on top

1 lb. spaghetti noodles
1 lb ground beef
1 cup chopped or sliced hotdog (swift philippine hotdog)
1 small bottle  banana ketchup
fiesta sweet blend sauce
2 medium onion chopped
4 cloves garlic,chopped
2 tbsp cooking oil
grated cheese(optional)

Cook spaghetti according to package instruction..

In a pan saute garlic and onion in oil

Add gound beef and cook until the meat turned light brown . Season with salt and pepper

Add in spaghetti sauce and banana ketchup  and simmer for about 20 minutes.

Add  the chopped hotdog and continue simmering for another 20-25 minutes

Serve with your favorite grated cheese.