Pudim De Coco

Ingredients
3 cups sugar
6 eggs
2 tablespoons flour
2 cups coconut milk
1/4 cup freshly grated coconut for decoration (optional)
Directions
Heat oven to 350 degrees F.

Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is free of lumps. When the sugar turns a caramel color, remove it from the heat and pour it into a 6-cup mold. Set aside.

Beat the eggs with 2 cups sugar, until fluffy. Place flour in a small bowl and add 2 tablespoons coconut milk, one at a time until mixture is smooth. Add the flour mixture to the coconut milk, mix well and then add to the egg mixture. Pour mixture over into mold over caramelized sugar. Place the mold in a large baking pan filled with 1 inch of hot water to create a bain-marie. Bake for 40 minutes. Remove from water bath immediately. Cool for 20 minutes then invert onto a serving dish and chill for 6 to 8 hours. To serve, sprinkle with freshly grated coconut if desired.

Bibingka

Ingredients
For the bibingka
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
5 cups raw cassava, grated (or frozen)
2 cups coconut, grated (or frozen)
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese

Directions
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). Bake in oven for approximately 1 hour at 350F
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Gado-Gado

Any kinds of veggies like cucumber, carrot (cook it until it's tender), lettuce, bean sprout, potato (also cook until tender), tofu (fried it first), and eggs (cooked it, then cut it into 6 pieces)

For the peanut sauce, you'll need:
100 gr peanut (fry them without using oil until it's kinda brownish)
2 garlic
1-2 chilli
1 tbs palm sugar
1 tsp fish paste (if there's an Indonesian market in your town, ask for "terasi")
salt
2 cm galiangale

How to make the peanut sauce:
Put the peanut sauce ingredients into food processor until it is smooth, and then add tamarind water and a little bit of water. The sauce has to be thick enough, so don't add to much water. Then add a little bit of soy sauce (or "kecap manis") to make the colour nicer.
Mix it with your veggies.

Tau Koi Rana

Ingredients
1 pumpkin
Can of ‘lite’ coconut milk
Ground corn (polenta)
Salt

Method
Peel and cube the pumpkin and place in a saucepan.
Cover with coconut milk.
Put lid on and cook gently until the pumpkin is very soft.
Mash with potato masher.
Add enough ground corn (polenta) to thicken the mixture to the texture of mashed potato.
Cook slightly, stirring so it does not stick.
Add salt to taste

Serving suggestion
It is a staple food but it makes a good accompaniment to fish or meat with rice, vegetables or salad.

Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)

Ingredients:
1 kg whole fish (carp or snapper)
1 chopped tomato
1 stalk green onion
1 stalk lemongrass
5 salam leaves (or curry leaves or bay leaves)
50 g kemangi leaves (sweet basil)
salt
1 tsp. sugar
2 tbl. salad oil
banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:
2 cloves garlic
4 shallot
2 cm ginger
2 cm turmeric
50 g fresh chili pepper
5 candlenuts (or macadamia or brazil nuts)
5 g tamarind
1/2 tsp. salt
25 cc water

Directions:
Scale and clean the fish.
Take out the intestines but not the egg.
Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
Add cooking oil to the spice-paste, mix.
Coat fish with spice paste.
Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
Wrap the fish in banana leaves or aluminum foil.
Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
Let it cool and grill the wrapped fish over charcoal fire

Budu Tomate (salsa)

Ingredients:
2 tomatoes
2 chillies
2 red onions
1 teaspoon of salt
1 lemon
1 cucumber

Method:
Dice all ingredients and mix in a bowl.
Pour over corn and enjoy

Batar Nurak Daan

Ingredients
20 corn cobs
1 cup beans
1 cup peanut
1 medium pumpkin
½kg of chicken
Salt
Mustard greens
medium sized pot
3 litres of water

How to prepare:
1Take the grain off the corn cob, put all ingredients in a pot with water and cook one hour.
While this is cooking, prepare the condiment, Budu Tomate