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CREAM cornstarch (for dredging) 1/2 kg. Prawns, shelled and deveined, tail-on 2 eggplants, 1/4 inch slices 2 carrots, 1/4 inch slices 3 bell peppers, 2 inch slices Oil, for deep frying BATTER: 1/4 cup Cream Cornstarch 1/4 cup Cream All-Purpose Flour 1/4 tsp. baking soda 2 eggs beaten 3/4 cup water 1/2 tsp. salt 1/4 tsp. ground pepper SAUCE: 2 cups chicken stock 1/2 cup sake or cooking wine 1 tbsp soy sauce 1 tbsp. sugar 1 tbsp. grated ginger 2 tbsp. grated radish

Batter: Combine ingredients in a bowl. Slowly whisk-in eggs and water. Continued whisking to make a smooth batter. Heat oil. Dredge prawns in Cream Cornstarch. Dip Prawns into batter then deep fry until crisp. Do the same for the vegetables. SAUCE: Combine the liquid ingredients in saucepan. Boil for 5 minutes. Add sugar. Remove from heat. Serve in a sauceboat with grated radish on the side.


6 firm bananas 2 eggs, slightly beaten 1/2 cup CREAM All-Purpose Flour, 1 tbsp. butter, melted 2 cups oil, for deep frying 2 tbsp. Honey

Prepare batter by shifting together the dry ingredients.

Cream the butter, egg and CREAM All-Purpose Flour together. Add to dry ingredients, stirring only until moistened. Peel bananas. Cut into 1-1/2 inch lengths. Dip into batter, spreading batter evenly over bananas. Fry in deep hit oil (375째F) for 3 minutes or until golden brown. Drain on paper towel and serve with honey.


6 Pork Chops 1/2 cup CREAM Cornstarch 1 egg, Beaten 1 to 1/2 Cups Fresh Crumbs MARINADE: 1 tbsp. Soy Sauce 1 tbsp. Worcestershire sauce 1/2 tsp. ground pepper SAUCE: 1/3 cup Worcestershire sauce 1/3 cup soy sauce 1/4 cup ketchup 1/3 cup sugar 2 tsp. CREAM Cornstarch dissolved in 1/4 cup water 1 tsp. garlic chopped

Prepare marinade, and then marinate pork chops for at least 6 hours. Dredge each piece in CREAM Cornstarch. Dip in egg, then coat with bread crumbs. Shallow fry until golden brown. Serves 4 to 6. SAUCE: Combine first 4 ingredients in a saucepan. Bring to boil. Thicken with CREAM Cornstarch solution. Add garlic and cook for 3 more minutes. Makes 1 cup sauce.


3 tbsp. CREAM Cornstarch 1 cup cherry juice 1 tbsp. butter or margarine 1 tbsp. lemon juice 3 cups pitted cherries, thoroughly drained Two 9-inch pie shell, unbaked

Preheat oven (375째F). Combine CREAM Cornstarch

and sugar. Gradually add cherry juice. Heat to boiling point over direct heat and then boil gently for 3 minutes, stirring constantly. Add butter, lemon juice and drained cherries. Mix thoroughly. Pour into pie shell. Bake for 20 minutes or until golden brown. Makes two 9-inch pies.


8 chicken thighs 1 egg white, beaten 6 cups oil, for deep frying MARINADE: 2 tbsp. Soy Sauce 2 tbsp. Chinese rice wine or dry sherry 1/2 tsp. freshly grated pepper 1/4 tsp. ground white pepper. DREDGING: 1/2 cup CREAM All-Purpose Flour 1/2 cup CREAM Cornstarch 1/2 cup sesame seeds.

Marinade the chicken thighs in the marinade mixture for

You will have better luck with this dish if you fry four (4) pieces at a time.

15 minutes. Dip each thigh into the egg white, then dredge into the combination of CREAM Cornstarch and sesame seeds. Deep fry until golden and tender, about 15 minutes.


4 eggs 2 cups CREAM All-Purpose Flour, sifted 1 tbsp. vanilla extract 1/2 cup sugar 2 cups milk 1/2 tsp. salt SYRUP: 1/4 CUP SUGAR 3 TSP. CREAM Cornstarch 1 cup orange juice 1/4 tsp. ground cinnamon 1 tsp. Orange peel, grated 1/3 cup pineapple, crushed

Mix all ingredients thoroughly; make sure

mixture is not lumpy. With a soup ladle, pour mixture in a greased pan to make pancakes. Flip over to finish cooking. SYRUP: In a saucepan, mix all ingredients together. Pour over cooked pancakes.


1/2 kilo fish fillet cubed 1/2 kilo shrimps, peeled and deveined 3/4 cup butter 1/4 cup CREAM All-Purpose Flour 2 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. paprika 2 tbsp. CREAM Cornstarch 1/4 cup sherry

Saute fish fillet and shrimps in half of the butter.

Set aside. Add CREAM All-Purpose Flour with remaining butter to make a roux. Add milk, salt pepper and paprika. Put back the seafood and simmer. Pour the mixture of CREAM Cornstarch and sherry. Serve with toast or with rice.


One 9-inch pie shell, baked 1 cup sugar 4 tbsp. CREAM Cornstarch 1 small box strawberry flavored gelatin 2 cups warm water 2 cups fresh or canned strawberries (May use blueberries, raspberries or peaches) Whipped cream, for topping

In a saucepan, combine sugar, CREAM Cornstarch, Gelatin and

water. Bring to a boil, stirring constantly. Allow to cool. Add fruit and stir. Pour mixture into baked pie shall. Refrigerate before serving. Top with whipped cream. Makes one 9-inch pie.


WRAPPER: 4 eggs 1 cup evaporated milk 1 cup water 1 cup CREAM Cornstarch Salt and pepper Dash of yellow food coloring (optional) FILLING: 2 tbsp. cooking oil 2 onions, sliced 3 cloves garlic, crushed 1/3 cup small shrimps, peeled 1 kg. ubod, sliced into strips 3/4 cup water 1/4 cup patis (fish sauce) 1/2 cup peanuts, chopped 12 leaves Tagalog Lettuce

Wrapper: Combine first 3 ingredients. In a mixing bowl,

SAUCE: 1 cup cooked vegetable broth (from filling recipe) 1/4 cup sugar 2 tbsp. CREAM Cornstarch dissolved in 2 Tsp. water 1 tbsp. soy sauce Chopped garlic (optional)

place CREAM Cornstarch and slowly whisk in liquid mixture. Slightly heat like an omelet on a non-stick pan by pouring ½ cup of the mixture into pan, swirling it to make pan evenly covered with mixture. Cook until set. Flip to cook other side. Store in between pieces of greased waxed paper Makes 12 wrappers.


6 tbsp. CREAM Cornstarch 2/3 cup sugar 3 cups canned orange juice 3 egg yolks, beaten 1/2 cup sponge cake or angel food cake cubes

Heat orange juice to boiling point. In a boil, mix

CREAM Cornstarch, sugar and egg yolks. Add to orange juice and return to heat. Beat continuously until thickened. Cool slightly. Fold in cake cubes. Pour into waxed paper-lined loaf pan. Cover with waxed paper. Chill for 4 to 6 hours. Unmold on serving tray. Garnish with whipped Cream and orange section. Makes one loaf (9’’x5’’x3’’) or 8 to 10 servings.


1 kg pork tenderloin sliced diagonally 1 inch thick. 1/2 kg ground pork 1 onion, finely chopped 1 to 1/2 tsp dried sage 1 egg, slightly beaten 1/2 tsp salt 1/2 tsp pepper BATTER: 1/3 cup CREAM All-Purpose Flour 1/3 cup CREAM Cornstarch 1/2 cup water 1 egg, slightly beaten 1/4 tsp salt 1/8 tsp pepper. SAUCE: 1 tbsp. butter 1 tbsp. Cream Cornstarch ½ cup sliced mushroom 1 cup mushroom juice Salt and pepper

Mix ground pork, onion sage, salt and pepper. Make

a pocket on each pork tenderloin by making an incision on the side. Stuff with ground pork mixture. BATTER: Combine dry ingredients in a bowl. Combine eggs and water. Slowly whisk liquid into the dry mixture. Whisk well to make a smooth, lump-free batter. Dip stuffed pork into batter. Shallow fry until golden brown. SAUCE: Melt butter in saucepan. Add CREAM Cornstarch. Cook until slightly brown. Slowly pour in mushroom juice, whisking continuously to avoid curding. Add sliced mushrooms, salt and pepper. Serve sauce separately with pork.


4 tbsp. CREAM Cornstarch 3/4 tsp. salt 2 Tbsp. vinegar 2 cups tomato juice Lettuce Mayonnaise

Mix Cream Cornstarch, salt & vinegar together. Add tomato

juice gradually. Heat to boiling over direct heat and then boil gently for 1 minute, stirring constantly. Pour into large individual molds, which have been rinsed with cold water. Chill until firm for about 3 hours. Serve on lettuce and top with mayonnaise. Makes 2 cups or 6 servings. VARIATION: Add sliced stuffed olives, grated onion, diced turkey or chicken, drained peas or any of your favorite vegetables, as desired. Cocktail juice may be used instead of tomato juice.


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