• 1 stick (1/2 cup) butter
• 2 cups crushed graham crackers, honey flavor
• 2 bricks (250 ml each) all-purpose cream
• 1 brick (250 ml) condensed milk
• 1 can (425 grams) whole kernel corn

1. Place the corn in a strainer. Reserve the liquid for future use. Put in an airtight container or covered bottle the corn liquid. Let the corn sit inside the refrigerator.
2. Meanwhile, melt the butter.
3. In a bowl, put the crushed graham crackers. Pour the melted butter. Mix well. In a plastic container or glass dish, put the mixture evenly at the bottom. Press it. Chill.
4. In a glass bowl, put the cream and condensed milk. Using a hand mixer, beat at medium speed until well-blended. Pour on top of the pressed graham. Spread it evenly with a spatula. Sprinkle the whole kernel corn on top. Press lightly. Chill for at least 12 hours or overnight.

Labels: D' Cooking Mudra Recipes, Desserts, No-Bake Recipes

• 38 pcs (6" diameter) spring roll wrapper (lumpia wrapper)
• water for sealing
• 2-3 cups cooking oil
• 250 grams very lean ground pork, well-drained
• 100 grams potato, finely grated & well-squeezed
• 100 grams carrot, finely grated
• a tbsp of finely minced red bell pepper
• a stalk of celery (no leaves), finely minced
• 100 grams red onion, finely minced
• 2 tbsps of cheddar cheese
• 4 cloves garlic, well-crushed & finely minced
• 3/4 - 1 tsp iodized fine salt
• a teaspoon of ground black pepper
• 1 tsp of liquid seasoning
• 1-2/3 tbsp of soy sauce
• 1 medium-size Philippine lemon (kalamansi), extract the juice & remove the seeds
• 2 slices (60 grams) white bread
• a tbsp of fine breadcrumbs
• 2 tbsps cornstarch
• 2 tbsps all-purpose flour
• 1 beaten egg

1. Separate gently & carefully the wrappers one by one. Place in a plastic or cover with a damp cloth. To keep it soft and easy to roll. Set aside.
2. Put in a colander the ground pork and well-squeezed grated potato. Let drip the excess liquid. Meanwhile, prepare the other ingredients.
3. Combine the rest of the ingredients accordingly. Mix well.
4. Get a half-tablespoon of the mixture. Place at one end of the wrapper forming a small log. Roll the wrapper, should keep it tight. Wet with water the other end. Seal. Do the same to the rest. Cut into two.
5. From this point, you can freeze for future use. Or deep fry in hot oil until golden brown. Drain in paper towels.
6. Serve with catsup or chili sauce.

Labels: Appetizers, Chic Bites, D' Cooking Mudra Recipes

• one day old lumpia wrapper or excess wrapper (spring roll wrapper)
• cooking oil
• white sugar

1. Tear lumpia wrapper into different sizes, it's up to you how big or small you want it to be.
2. Deep fry in very hot oil until golden brown.
3. Sprinkle generously with sugar.

Labels: D' Cooking Mudra Recipes, Desserts, Kiddie Treats

• 1-1/2 tbsp of light olive oil
• 2 cloves garlic, finely minced
• 1 small red onion, finely minced
• 2-3 tbsps of butter or margarine
• 3 pcs eggs, beaten
• about 5 cups of cooked rice, mash to separate grains
• a teaspoon of iodized coarse salt
• 1/2 tbsp of liquid seasoning, garlic flavor
• 1/4 tsp ground black pepper
• 6 stalks of leeks, chopped

1. Heat lightly a wok over medium-high fire, put the olive oil. Saute garlic and onion together until garlic renders a light gold color.
2. Put butter. Swirl it around. When almost melted, add the beaten egg. Cook until half of the egg has settled.
3. Dump the rice. Season with salt, liquid seasoning and pepper. Mix. Cover. Cook for 3-5 minutes.
4. Mix the rice again. Put back the cover. Cook for another 3 minutes or until rice is fluffy. Add the leeks. Stir-fry for a 5 seconds. Remove from fire.
5. Serve hot.
   

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

• 2 pcs hard-boiled eggs, shelled
• fine salt
• ground white pepper
• 1 pouch (80 ml) mayonnaise
• 6 pcs thick sliced white bread

1. In a bowl, mash finely the eggs using a fork. Sprinkle with a little salt and white pepper. Add the mayonnaise. Mix until blended.
2. Use this as filling for your white bread.

Labels: D' Cooking Mudra Recipes, Sandwiches

• 2 tbsps of oil
• 4 pcs of jumbo hotdog, half-moon cut
• 2 tbsps of butter or margarine
• 3 pcs eggs, beaten
• 7 cups cold cooked rice, mashed to separate grains
• salt
• liquid seasoning
• a handful of thawed green peas

1. In a wok, heat thoroughly. Place oil and hotdog. Stir-fry until half done only. Remove from pan. Place on top of mashed rice. Mix well with rice. By now, the rice will be pink in color because of the oil from the hotdog. Set aside.
2. Back to the wok. Put the butter. When half of it has melted, pour the beaten egg. When half of the egg has been cooked. Add the hotdog-rice mixture. Mix until egg has coated the rice evenly. Sprinkle with salt and liquid seasoning. Mix. Cook for 4 minutes. Put the green peas. Cook until rice is fluffy.
3. Serve immediately.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes