Cover beans with water and let soak for 10 minutes. Drain and mash slightly with a fork. Set aside.
Drain the tofu and place between 2 plates. Top with a weight for 10 minutes, draining any additional liquid. Dice tofu and set aside.
Heat oil in a wok over medium-high heat and stir-fry beans and pork until meat is completely browned. Add ginger, pickles, garlic, chili paste, and half of green onions. Stir-fry for another 2 minutes and add stock and tofu. Simmer for 5 minutes and add soy sauce. Pour in cornstarch mixture and stir until thickened. Sprinkle with pepper and remaining half of scallions. Serve hot.
3-4 ripe or overripe bananas, mashed
1 tsp artificial sweetener
1 ¾ cups cake flour, sifted
3 tsp baking powder
¼ tsp salt
¼ cup chopped nuts
Preheat the oven to 350oF. In a bowl, combine the bananas and artificial sweetener and mix until dissolved. Beat the eggs and pour into the mixture. Sift together the flour and baking powder, then add nuts and combine with the mashed bananas. Pour the batter into a greased pan and bake for 25 minutes. Afterwards, lower the heat to about 300oF and bake until done.
2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
1/2 cup (125 ml) water
Chocolate Dipping Sauces
Mix sugar, cream of tartar and water; put this mixture in a large saucepan and stir until it boils, continue to stir and only stop stirring and until it foms a nice soft ball when dropped into icy water. Take off the stove and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick. Pour into a buttered pan and when it is cool, slice into bars. Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for the dark chocolate ones and we use White Chocolate Almond bark to dip for the white ones).Comments For pretty spring or Spring bars, use white almond bark to dip and have it tinted to your favorite pastel colors! For Easter, tint the white almond bark, and while the bark is still warm, press a colorful jelly bean of your choice onto the top and use some green tinted coconut as a decorative grass around the jelly bean (egg). A wonderful treat for your Easter Celebrations!
3/4 cup chopped and peeled kamote or sweet potatoes
1-1/2 cups brown sugar
5 calamansi, squeezed
2 cups grated cassava
Boil kamote and mash. Add sugar and a little amount of water to moisten mixture. Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside. Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls and fry until brown. Roll in sugar and serve.
Make use of your left over head (2-3 days old) and make into bread pudding.Soak bread in combined condensed milk and water. Add vanilla and beat bread softens. Pour in greased loaf pan or in leche-plan mold. Bake in pre-heated oven (340’F) for 1 hour or steambake.