I was looking for a nice birthday gift to her when I stumble this strawberry dipped in chocolate recipe. It gave me a great idea since I have stocks of strawberries at home. My cousin went to Baguio the other day and she gave us strawberries as her pasalubong. So tonight I will make my own huge dipped strawberries as my gift to her.

If you’re interested here’s the recipe so you can also try it on your own:

• 8 ounces of chocolate
• 14 medium – large strawberries
• 1/3 cup of nuts
• 1/3 cup of coconuts
• 1/8 cup of nonpariels

Put the chocolate in a small microwave safe dish and melt it in the microwave, for about 1 minute and 30 seconds on medium.

Stir the chocolate. It should be smooth and have no lumps. If it still isn’t melted, continue melting in 15 second increments.

Once the chocolate is melted, start dipping. Try to cover about 2/3 of the strawberry with chocolate.

Then dip into nuts or coconut or nonpariels.

Eight ounces of chocolate will cover about 12-14 medium-large strawberries.

Thanks to startcooking.com for this wonderful recipe.

Ingredients:

250 grams sweet potato (kamote), strips
1 cup  all-purpose flour
250 grams  squash, strips
500ml  cooking oil
100 grams  carrots, strips
1/2 tsp. salt
1 cup malunggay leaves
1/2 tsp. pepper
1 pc bell pepper, chopped
1 cup  water
1 medium onion, chopped

How to cook Vegetable Okoy:

• Combine water, egg, flour, salt and pepper.
• Mix, add all vegetables and blend well.
• Make sure that they are well coated with egg-flour mixture.
• Drop by spoonful into hot oil to form mini-okoy and fry until golder brown.
• Drain excess oil using a strainer. Serve with dipping sauce.

Vinegar Dipping Sauce:

• Mix 1/2 cup cane vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce.
• Add 1 tbsp. chopped onion and 2 segment garlic.

Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Directions:

1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the gravy on top.