I love Italian tiramisu and the richness of it all but sometimes I crave something more familiar and closer to home.

Pinoy Style Tiramisu

15 pices puto ube rounds, sliced 1/4" thick
3 pcs banana, sliced 1/4" thick
1 1/2 cups coconut cream
1/2 cup pili nuts, sliced and toasted
15 pcs banana chips
1 cup powdered sugar
2 tbsp butter

Mix the coconut cream and butter, then gradually whisk in sugar to make a cream layer. Layer all ingredients in a wine glass and chill for at least an hour before serving.

Java Jive!

Indonesian flavours are all about tongue curling spices and rich coconut milk.

Sambal Tahu

½ cup chopped onions
2 garlic cloves, minced
11/2 tsp salt
1 tbsp lemon juice
2 tbsp grated lemon rind
2 tsp brown sugar
1 tsp powdered ginger
3 tbsp oil
1 pound tofu, cut in cubes
1 ½ cups coconut milk


Pound or chop to a paste the onions, garlic, salt, lemon juice, rind, brown sugar and ginger. Heat the oil in a skillet. Saute the mixture 3 minutes, stirring frequently. Add the tofu, cook over low heat, stirring steadily for 3 minutes. Blend in the coconut milk. Cook over low heat 10 minutes.


Jakarta Delight

6 bananas
1 cup orange juice
½ cup grated coconut
½ cup dry bread (or cake crumbs)
¼ tsp nutmeg
¼ tsp cinnamon


Place split bananas in buttered baking dish. Mix orange juice and sugar and pour over the bananas. Mix together crumbs, coconut and spices. Sprinkle over top. Bake for 20 minutes. Serves 6.

Oriental Cookie

This is a satisfying not-too-sweet cookie that's a perfect ending to a Chinese meal.

Jin Mah Bang Sesame Seed Cakes

2 cups flour
1/2 cup fat ( vegetable)
1/2 cup sugar
1/2 cup sesame seeds
1/2 tsp baking powder
2 eggs

Sift flour and baking powder on to pastry board. Make well in center and stir in sugar, 1 egg and strained fat. Work mixture into dough . Knead like bread. Roll dugh into 1/2" round roll cut into 1/2" sections. Roll into bowl and press flat. Beat 1 egg yolk and brush cookie with it. Drop into seame seeds and press them on. Brush with beaten egg white and bake on greased baking sheets for about 15 minute in oven 350 fahrenheit.

Island Flavours

There's nothing more Filipino than adobo! The flavour is just as tantalizing as the 7,107 islands!

Classic Pinoy Adobo

1/2 kilo pork liempo, cubed
1/2 kilo chicken, sliced into bite size pieces
1/3 cup garlic, chopped
1 tsp whole black peppercorns
1/4 cup vinegar
2 pcs bay leaves
2 tbsp fish sauce
3 cups chicken/pork stock
1 tsp brown sugar
2 T soy sauce

Directions:

1. Wash pork and chicken pieces. Heat a heavy saucepan and brown the pork. Set aside.In the same saucepan, brown the chicken.Set aside. Put the pork back into the pan and add the chopped garlic after roasting. Add the vinegar and scrape the brown bits from the bottom of the pan. Add the bay leaves, whole peppercorns and soy sauce. Add 2 cups of stock and simmer the mixtue.

2. When the pork is half done, add the chicekn and the remaining stock and continue cooking until the pork is tender and the chicken is cooked through.

3. More stock may be added until the desired tenderness is achieved. However, the trick is adding just a little stock at a time so that the flavor of the stew is not lost. Season to taste with fish sauce and sugar.