100

RECIPES

Submitted by:
GUNDAYAO, NOEMI S.
BTLED 3-A

Submitted to:
Ma’am LYDSAMIA B. LONJAWON
Instructor
 CHICKEN RECIPES 2. CHICKEN AFRITADA

1. CHICKEN CURRY YIELD: 6 servings

YIELD: 6 servings INGREDIENTS:

 1 kg chicken (drumstick or wings),
INGREDIENTS: cut in serving sizes
 50ml of cooking oil  1 pc big potato, cut in cubes
 1 potato, cubed  2 pcs carrots, cut in cubes
 4 cloves of garlic, minced  1 onion, chopped
 1 onion, chopped  4 cloves garlic, minced
 2 stalks of celery, sliced  1 pack (250g) tomato sauce
 2 thumbs of ginger, cut into strips  1 cup water
 900g of chicken, cut into serving  1 small green bell pepper, cut in
pieces cubes
 1 tbsp of fish sauce  1 small red bell pepper, cut in cubes
 450ml of coconut milk  ½ cup green peas
 250ml water  3 tbsp cooking oil
 1 ½ tbsp of curry powder  3 tbsp butter
 2 long green peppers  Salt and pepper, to taste
 1 red bell pepper, sliced
 ¼ tsp of black pepper EQUIPMENT:
 Cooking Pot
EQUIPMENT:
 1 pan PROCEDURE:
 In a cooking pot, pour-in and heat
PROCEDURE: the cooking oil in low to medium
 In a pan over medium heat, add oil. heat.
 Toss in the cubed potatoes and fry  Add-in the potato cubes and the
for 1 minute on each side until carrot cubes and fry until lightly
golden brown. Set aside. browned. Set aside.
 In the same pan, add garlic, onion,  Add-in the chopped onion and
celery, and ginger. Sauté until minced garlic and saute for 2
fragrant. minutes or until aromatic and soft.
 Add in the chicken pieces and cook  Add-in the chicken and season with
until it lightly browns. salt and pepper. Let it simmer for 5
to 10 minutes or until the chicken is
 Pour in the fish sauce and stir to mix.
nicely browned.
Sauté for 1 minute.
 Add-in the tomato sauce, and water.
 Pour in the coconut milk and water
Let it simmer in low heat again for
and bring it to a boil.
20 to 40 minutes or until the chicken
 Add in curry powder and stir until
is cooked fully inside.
well incorporated.
 Add-in the potato cubes and carrot
 Cover the pan with the lid and
cubes back, the bell pepper cubes,
simmer on medium-low heat until
green peas and the butter. Stir well
the liquid reduces by half.
and cook for another 5 minutes.
 Add the long green peppers, sliced
 Transfer to a serving bowl. Serve and
red bell peppers and fried potatoes
enjoy!
and cook for 5 minutes.
 Season with black pepper and serve
immediately! 3. CHICKEN STIR-FRY
YIELD: 4 servings onion and sesame seed before
serving if desired.
INGREDIENTS:
Chicken Stir Fry Ingredients: 4. CHICKEN ADOBO
 1 lb chicken thighs, cut into bite-
sized pieces YIELD: 6 servings
 ½ zucchini, sliced or cubed
 2 Tbsp oil, divided INGREDIENTS:
 1 Tbsp unsalted butter  0.5Kg chicken leg quarters, cut into
 1 cup broccoli, cut into florets pieces
 1 small carrot, julienned or cubed  1 sachet Maggi oyster sauce
 8 oz mushrooms, sliced  2 tbsp Soy sauce
 ½ red pepper, cubed  6 cloves garlic
 4 garlic cloves, minced  3 tbsp white vinegar
 1 tsp fresh ginger, minced  1 cup water
 ½ onion, cubed  1 tsp black peppercorn
 ½ cup cashews  2 pcs bay leaf
Best Stir Fry Sauce Ingredients:  1 tbspvegetable oil
 ½ cup chicken broth  3 pcs eggs
 ¼ cup water
 ¼ cup soy sauce EQUIPMENT:
 2 Tbsp honey  Large wok (deep)
 1 Tbsp cornstarch
PROCEDURE:
EQUIPMENT:  Combine chicken, MAGGI® Oyster
 Frying wok pan Sauce, soy sauce, garlic, vinegar,
water, peppercorn and bay leaves in
PROCEDURE: a pot. Cover and simmer for 15
minutes. Strain chicken and set aside.
 Trim chicken thighs of excess fat and
cut into bite-sized pieces. Cut the  Sauté chicken and garlic in oil until
vegetables into even-sized pieces golden brown.
(about the same size as the chicken  Pour cooking liquid and simmer until
pieces). sauce is thick and coating the
 Combine all of the ingredients for chicken. Transfer on a serving plate
the sauce in a bowl. and serve.
 In a large pan (or wok), on med/high
heat, heat 1 Tbsp oil. Once oil is hot,
5. CHICKEN BICOL EXPRESS
add chicken in a single layer. Cook
chicken until browned, mixing as
YIELD: 6 servings
needed. Once cooked, remove
chicken from pan and set aside.
INGREDIENTS:
 Add the remaining oil and the butter
 1 tablespoon canola oil
to skillet with the broccoli, zucchini,
mushrooms, red peppers, onion, and  1 onion, peeled and chopped
carrots. Cook until vegetables are  4 cloves garlic, peeled and minced
crisp tender, mixing frequently.  1 thumb-size ginger, peeled and
 Add chicken back to the pan. Add minced
the garlic and ginger and cook 1  2 pounds boneless, skinless chicken
minute, stirring frequently. thigh or breast meat, cut into 1-inch
 Add the cashews then pour the sauce cubes
into the pan and bring to a boil. Turn  1 tablespoon sauteed shrimp paste
down heat and let stir fry simmer  1 can (14 ounces) coconut cream
until the sauce thickens and is well  10 pieces Thai chili peppers, stemmed
incorporated with the remaining and minced
ingredients. Garnish with green  2 cups finger chilis, sliced
 Salt and pepper to taste
 EQUIPMENT:
EQUIPMENT: • Pan
• Frying wok pan

PROCEDURE: PROCEDURE:
 In a large pot, arrange chicken in a
 In a wide pan over medium heat, single layer. Add salt, peppercorns,
heat oil. Add onions, garlic, and pounded garlic, and bay leaves.
ginger. Cook until aromatic.  Add wine and enough water to cover
 Add chicken and cook, stirring chicken to about 1-inch high or about
occasionally, until lightly browned. 6 cups. Over medium-high heat,
 Add shrimp paste and cook, stirring bring to a boil, skimming scum that
occasionally, for about 1 to 2 floats on top.
minutes until meat is evenly coated.  When the liquid begins to boil,
 Add coconut cream and Thai chili reduce heat to low. Cover and
peppers. simmer for about 10 to 15 minutes or
 Bring to a simmer, cover, and until the center of chicken reads 165
continue to cook for about 20 to 30 F.
minutes or until chicken is cooked  Immediately remove chicken from
through and sauce is reduced and the pot and let cool to touch. Cut into
begins to render fat. 1-inch cubes.
 Add finger chilies and continue to  Strain broth and reserve about 2
cook for about 1 to 2 minutes. cups. Discard aromatics.
 Season with salt and pepper to taste.  In a pan over medium heat, heat
Serve hot. butter until melted. Add onions and
garlic and cook until softened.
 Add bell peppers and mushrooms
6. CHICKEN A LA KING and cook, stirring regularly, until
softened.
YIELD: 8 servings  Add flour and cook, stirring
regularly, for about 1 to 2 minutes or
INGREDIENTS: until lightly browned.
 2 pounds boneless, skinless chicken  Add reserved broth and heavy cream,
breasts whisking regularly to prevent lumps.
 1 teaspoon salt  Add chicken. Lower heat and
 ½ teaspoon peppercorns continue to cook, stirring
 3 cloves garlic, peeled and pounded occasionally, until sauce is slightly
 2 bay leaves thickened.
 ½ cup dry sherry wine  Season with salt and pepper to taste.
 Cool water Serve hot over rice, noodles, or
 4 tablespoons butter toasted bread.
 3 tablespoons flour
7. CHICKEN TOCINO
 1 onion, peeled and chopped
 2 cloves garlic, peeled and minced YIELD: 6 servings
 ½ red bell pepper, stemmed, cored
and chopped INGREDIENTS:
 ½ green bell pepper, red pepper,  1 cup pineapple juice
stemmed, cored and chopped  ¼ cup banana ketchup
 4 ounces fresh button mushrooms,  ½ cup sugar
sliced thinly (or canned sliced  1 tablespoon garlic powder
mushrooms, drained)
 1 tablespoon salt
 2 cups broth (reserved from poaching
 2 pounds chicken thigh or leg meat,
the chicken)
boneless and skinless
 1 cup heavy cream
 1 cup water
 Salt and pepper to taste
 2 tablespoons canola oil
  Put-in the chicken and cook until
EQUIPMENT: color of the outer part turns light
• Frying pan brown
 Add the pineapple juice/concentrate
PROCEDURE: marinade and fresh milk then bring
 In a bowl, combine pineapple juice, to a boil
ketchup, sugar, garlic powder, and  Add the pineapple chunks and
salt, Stir until well distributed. simmer until the chicken is tender
 Add chicken and massage meat with and half of the liquid evaporates
curing mixture until evenly colored. (about 20 to 30 minutes).
Transfer to a covered container or  Put-in the carrots and simmer for 5
ziplock bag and refrigerate for about minutes
4 hours or overnight to cure.  Add the bell pepper and fish sauce
 In a pan over medium heat, add then simmer for 3 minutes
chicken including marinade and  Remove from the cooking pot /
enough water to cover. casserole and transfer to a serving
 Bring to a boil. Lower heat, cover dish.
and simmer until meat is tender and  Serve hot. Share and enjoy!
cooked through, adding more water
in ½ cup increments as needed.
 When the meat is cooked through 9. FILIPINO CHICKEN
and liquid is mostly absorbed, add MACARONI SOPAS
oil. Continue to cook, stirring
regularly, until chicken is nicely YIELD: 6 servings
browned and caramelized. Serve hot.
INGREDIENTS:
8. PININYAHANG MANOK  1 lb. chicken skin removed
 2 ounces ham chopped
YIELD: 6 servings  ½ lb elbow macaroni
 4 stalks celery minced
INGREDIENTS:
 1 medium yellow onion minced
 907.18 g chicken cut into serving
 1 large carrot diced
pieces
 1 ½ cups chopped cabbage optional
 340.2 g pineapple chunks canned
 4 cups chicken broth
 2 pieces tomato chopped
 6 to 8 cups water
 149 g bell pepper cut into thick strips
 1 ½ cup fresh milk or 1 14 oz. can
 1 piece carrot wedged
evaporated milk
 2 ½ tablespoon fish sauce patis
 3 tablespoons butter
 122 g fresh milk
 Salt and pepper to taste
 2 tablespoon garlic minced
 1 piece onion sliced EQUIPMENT:
 2 tablespoon cooking oil • Casserole/Deep skillet pan

EQUIPMENT:
• Pan PROCEDURE:
 Bring the water to a boil.
 Add the chicken. Boil the chicken in
PROCEDURE: low to medium heat for 45 minutes
 Marinate the chicken in pineapple or until tender.
juice/concentrate (derived from the  Remove the chicken and let cool.
can of pineapple chunks) for 20 to 30 Set-aside the water used to boil the
minutes chicken. We’ll use this later.
 Pour the cooking oil in a cooking pot  Once the chicken reaches room
/ casserole then apply heat temperature, shred the meat using
 Sauté the garlic, onion, and tomatoes your hands. Discard (throw away)
the bones.
  Meanwhile, heat a clean large secure by brushing a bit of water on
cooking pot. the tip of the wrapper. Perform this
 Pour-in the butter and oil. Once the step until all the meat mixture is
butter and oil becomes hot, sauté the consumed.
onion, carrot, and celery for 3  Heat oil in a pan to around 260F.
minutes.  Deep fry a batch of chicken lumpia
 Add the shredded chicken and for 8 minutes. Note: cooking in low
chopped ham. Cook for 2 minutes. heat over a long period of time
 Pour-in the chicken broth and the ensures that the meat gets cooked
remaining water used to boil the completely while the wrapper slowly
chicken. Stir and let boil. Simmer for browns.
20 minutes.  Remove the fried chicken lumpia
 Add the elbow macaroni. Cook for from the pan. Arrange over a wire
15 minutes. Add more water if rack or on a plate lined with paper
needed. towel. Let it cool down for 5
 Pour-in the milk. Stir and let boil. minutes.
 Add salt and pepper to adjust the  Transfer to a serving plate. Enjoy!
taste.
 Transfer to a serving bowl. Serve.
 Share and enjoy! PORK RECIPES
11. PORK SISIG
10. CHICKEN LUMPIA
YIELD: 5 servings
YIELD: 6 servings
INGREDIENTS:
INGREDIENTS:  3 tablespoons (45ml) Cooking oil
 30 pieces lumpia wrapper  1 cup (160g) Pork liempo, boiled,
 2 cups cooking oil and chopped
 Lumpia filling:  1 ½ cup (200g) Pork ears, boiled,
 1 ¼ lbs. ground chicken chopped
 2 sachet Knorr SavorRich Chicken  1 cup (150g) Chicken liver, boiled,
Liquid Seasoning chopped
 1 piece onion minced  1 cup (140g) onion, red, minced
 ¾ cup carrot minced  2 tablespoons (24g) garlic, minced
 1 piece egg  1 tablespoon (15ml) Soy sauce
 ½ teaspoon ground black pepper  1-piece (5g) silinghaba, minced
 2 pieces (1g) silinglabuyo
EQUIPMENT:  1 pack PORKSAVOR® All-In-One
•Frying pan Seasoning Mix
 Pepper to taste
PROCEDURE:
 1 cup (20g) chicharon, crushed
 Combine all the lumpia filling
ingredient in a large bowl. Mix well.
EQUIPMENT:
 Start to wrap the lumpia. Lay a piece • Frying pan
of lumpia wrapper on a flat surface.
Scoop 1 ½ tablespoons of ground
chicken mixture and place it on the PROCEDURE:
lower bottom part of the wrapper, 2
 SAUTÉ. On a very hot pan, saute
inches from the tip. Spread the
pork liempo, pork face, and chicken
mixture sideways 3 ½ to 4 inches in
liver until brown. Set aside.
length. Initially fold the bottom part
 SAUTÉ. On the same pan, saute
of the wrapper until the meat mixture
onion, garlic, silinghaba, and
is covered. Fold the sides of the
silinglabuyo. Then add back in the
wrapper inward to secure the
pork mixture. Mix well.
mixture. Roll from bottom to top and
  SEASON. Add soy sauce and  ½ kg (500g) Pork Kasim, thin slices
PORKSAVOR® All-In-One  1 tbsp (15ml) Calamansi, juiced
Seasoning Mix. Mix well.  ¼ cup (60ml) Soy Sauce
 SERVE. Top pork sisig with  4 tbsps (80g) Butter, unsalted
chicharon. Serve hot.  1 tbsp (15g) White Onion, chopped
 ½ cup (112ml) Tomato Sauce
12. PORK MENUDO  2 pcs (2g) Bay Leaves
 4 tbsps (50g) Brown Sugar
YIELD: 6 servings
 1 tbsp (15ml) Tomato Paste
 1 pc (1g) Star Anise
INGREDIENTS:
 2 packs (60ml) SARSAYA® Oyster
 1.5 Tablespoons (22.5ml) cooking
Sauce
oil
 ½ cup (70g) bell pepper, green, big
EQUIPMENT:
dice
• Pan
 ½ cup (90g) carrot, big dice
 ½ cup (85g) potato, big dice PROCEDURE:
 2 tablespoons (30g) garlic, minced  MARINATE. In a bowl, marinate
 ¼ cup (40g) onion, red, minced pork kasim in calamansi juice and
 1 cup (250g) pork kasim soy sauce for 30 minutes.
 ½ cup (125g) pork liver  SAUTÉ. In a heated pot, melt butter.
 2 pieces (1g) bayleaf, dried Saute onions and tomato sauce. Add
 1 cup (250ml) tomato sauce the bay leaves, brown sugar and
 1 ½ cups (375ml) water tomato paste. Add in star anise and
 1 pack (7g) AJI-GINISA® Flavor pork with its marinade. Mix well.
Seasoning Mix  SIMMER. Let it simmer for 30
minutes to one hour until the pork is
EQUIPMENT: fork-tender
• Deep skillet pan  SEASON. Add SARSAYA® Oyster
Sauce and let it simmer for a few
PROCEDURE: minutes until well blended.
 SAUTÉ. On a hot pan, add 1  SERVE. And enjoy.
tablespoon of oil and sautè carrot,
potato, and bell pepper then set 14. TOKWA AT BABOY
aside.
 PAN-FRY. On the same pan, add the YIELD: 6 servings
remaining oil and add pork kasim,
and pork liver cook until brown. INGREDIENTS:
Then add onion, garlic. Saute it until  2 cups (500 g) Pork strips, fried
fragrant.  1 tsp (1 g) Salt, rock
 MIX. Add tomato sauce, water, and  ½ tsp (0.5 g) Pepper, ground
bayleaf. Mix well.  2 cups (500 g) Tokwa slices, fried
 SIMMER. Let it simmer until water  2 cups (500 ml) Oil
is reduced by ¼ then add all the For The Dressing
vegetables. Let it cook until desired  1 Tbsp (15 ml) Water
thickness of the sauce is achieved  ½ Tbsp (7 ml) Vinegar
and meat is tender then add AJI-  1 Tbsp (15 g) Red Onion, cubes
GINISA® Flavor Seasoning Mix.
 1 Tbsp (15 g) Brown Sugar
 SERVE. Transfer on a serving bowl,
 1 pc (2 g) Red Chili, sliced
serve and enjoy.
 1 Tbsp (15 ml) SARSAYA® Liquid
Seasoning
13. PINOY PORK ASADO
 1 pc (4 g) Green Chili, sliced
YIELD: 8 servings
EQUIPMENT:
INGREDIENTS: • Frying pan
  ¼ kilo (250g) Pork shoulder, chunks
PROCEDURE:  ½ cup (50g) Onion, quartered
 MARINATE. In a small bowl,  3 Tbsps. (45ml) Fish Sauce
combine pork strips, salt and pepper.  1 tsp. (2.3g) Peppercorn, whole
Let it sit for 15 minutes before deep  1 pack (8g) PORKSAVOR® All-In-
frying One Seasoning Mix
 DEEP FRY. In a pan, heat enough  2/3 cup (70g) Potato, chunks
oil. Deep fry marinated pork strips  6 cups (300g) Pechay Tagalog, sliced
and tokwa, cooked until golden  ¼ cup (12g) Onion leeks, sliced
brown. Set aside.
 COMBINE. In a small bowl, EQUIPMENT:
combine water, vinegar, red onion, • Soup pot
brown sugar, red chili, SARSAYA®
Liquid Seasoning, and green chili.
Mix well. PROCEDURE:
 SERVE. In a platter mix deep fried  BOIL. In a pot, combine water and
tokwa and baboy, then add the pork, let boil. Cook until pork is
dressing. Serve and enjoy. tender. Add onion once pork is
tender.
15. PORK ADOBO RICE  SEASON. Add fish sauce,
peppercorn, and PORKSAVOR®
YIELD: 5 servings All-In-One Seasoning Mix. Mix
well.
INGREDIENTS:
 SIMMER. Add potatoes and let it
 1 Tablespoon (15 ml) cooking oil simmer until cooked. Then add
 2 Tablespoons (30 g) Garlic, minced pechay and onion leeks. Cook for 1-2
 3 cups (520 g) rice, cooked minutes.
 ½ cup (95 g) Pork adobo meat,  SERVE. Transfer to a serving bowl.
flaked Serve and enjoy while hot.
 3 Tablespoons (45 g) Pork Adobo
sauce 17. PORK SINIGANG
 1 pack (7 g) AJI-GINISA® Flavor
Seasoning Mix YIELD: 6 servings
 1 Tbsp. (6 g) Spring onions, chopped
(optional) INGREDIENTS:
 2 lbs pork belly or buto-buto
EQUIPMENT:  1 bunch spinach or kang-kong
• Wok pan  3 tablespoons fish sauce
 12 pieces string beans sitaw, cut in 2-
PROCEDURE: inch length
 SAUTÉ. On a hot pan, add oil and  2 pieces tomato quartered
sautè garlic until it is almost brown.  3 pieces chili or banana pepper
Add rice and mix well. Add flaked
 1 tablespoons cooking oil
pork adobo together with pork adobo
 2 quarts water
sauce and stir well.
 1 piece onion sliced
 SEASON. Add AJI-GINISA®
Flavor Seasoning Mix, mix well.  2 pieces taro gabi, quartered
 SERVE. Transfer into a serving plate  1 pack sinigang mix good for 2 liters
then garnish with spring onions water
(optional). Serve and enjoy.
EQUIPMENT:
16. NILAGANG BABOY • Stock pot

YIELD: 5 servings PROCEDURE:

 Heat the pot and put-in the cooking
INGREDIENTS: oil
 3 cups (750ml) Water
  Sauté the onion until its layers  Turn-off heat and transfer to a
separate from each other serving plate.
 Add the pork belly and cook until  Serve. Share and enjoy!
outer part turns light brown
 Put-in the fish sauce and mix with
the ingredients 19. SWEET AND SOUR PORK
 Pour the water and bring to a boil
 Add the taro and tomatoes then YIELD: 4 servings
simmer for 40 minutes or until pork
is tender INGREDIENTS:
 Put-in the sinigang mix and chili  1 lb pork sliced
 Add the string beans (and other  1-piece red bell pepper
vegetables if there are any) and  1-piece green bell pepper
simmer for 5 to 8 minutes  3 tablespoons soy sauce
 Put-in the spinach, turn off the heat,  1-piece red onion wedged
and cover the pot. Let the spinach  1 piece carrot sliced
cook using the remaining heat in the  ½ cup all-purpose flour
pot.  3 tablespoons cornstarch
 Serve hot. Share and enjoy! Sweet and Sour Sauce
 1 ¼ cup water
 3 ½ tablespoons vinegar
18. PORK STEAK  5 tablespoons tomato ketchup
 4 tablespoons white sugar
YIELD: 4 servings  Salt and pepper to taste
INGREDIENTS:
 4 pieces pork chops EQUIPMENT:
 5 tablespoons soy sauce • Wok pan
 2 pieces lime or calamansi
 ½ cup cooking oil PROCEDURE:
 2 pieces onions sliced  Place the pork loin in a bowl. Add
 1 ½ cups water soy sauce (you may also add salt if
 ½ teaspoon granulated white sugar desired). Marinate for 10 minutes.
 Salt and pepper to taste  Pour the cooking oil in a pan then
apply heat.
 Combine the flour and cornstarch in
EQUIPMENT: a bowl then mix until both
• Griddle pan ingredients are evenly distributed.
 Dip the marinated pork in beaten egg
PROCEDURE: then on the flour and cornstarch
 Combine pork chops, soy sauce, and mixture.
lime juice in a large bowl or  Deep fry the pork (coated with
resealable bag. Marinate for at least 1 cornstarch and flour) for 10 minutes
hour. or until the color turns medium
 Heat a pan then pour-in cooking oil. brown. Set aside.
 Pan-fry the marinated pork chops in  Heat a separate pan then pour-in the
medium heat for 3 minutes per side. sweet and sour sauce ingredients. Let
 Remove excess oil. Pour-in the boil.
remaining marinade and water and  Add the carrots. Cook for 3 minutes.
let boil. Simmer for 45 minutes or  Put-in the onions and bell pepper
until the pork is tender. Note: Add (green and red). Cook for 4 minutes
water as needed. (add extra water as needed).
 Add-in the sugar, salt, and pepper  Add the deep-fried pork loin and stir.
then stir. Cook for 2 minutes. Season with salt
 Put-in the onions and cook for 3 and pepper.
minutes more.
  Transfer to a serving dish and serve INGREDIENTS:
hot. Share and enjoy!  1 lb. ground beef
 1 teaspoon onion powder
20. PORK AFRITADA  1 piece Knorr Beef Cube
 ½ cup breadcrumbs
YIELD: 4 servings  ½ teaspoon garlic powder
 1 piece egg beaten
INGREDIENTS:  ¼ teaspoon ground black pepper
 2 lbs pork shoulder cubed  ¼ cup cooking oil
 1 Knorr Pork Cube  2 tablespoons parsley chopped
 3 hot dogs sliced Gravy ingredients:
 2 carrots sliced into small wedges  5 ounces button mushroom thinly
 2 potato cubes sliced
 8 oz. tomato sauce  3 tablespoons butter
 ¾ cup green peas  4 tablespoons all-purpose flour
 1 tomato cubed  1 piece Knorr Beef Cube
 4 dried bay leaves  ¼ teaspoon Knorr liquid seasoning
 1 onion chopped  ½ teaspoon onion powder
 6 cloves garlic chopped  ¼ teaspoon garlic powder
 3 cups water  1 ¾ cup water
 3 tablespoons cooking oil
 Salt and ground black pepper to taste
EQUIPMENT:
• Grill pan
EQUIPMENT:
• Wok pan PROCEDURE:
 Make the beef patties by combining
ground beef, onion powder, garlic
PROCEDURE: powder, ground black pepper, and
 Heat oil in a cooking pot. egg. Grate 1 piece of Knorr beef
 Once the oil gets hot, saute onion cube. Mix everything together.
and garlic until onion softens.  Make the patties by scooping around
 Add pork Saute until brown. ¼ cup of the meat mixture. Mold it
 Pour tomato sauce and water. Stir into ball shaped figures and then
and let boil. flatten.
 Add Knorr Pork Cube. Stir. Add  Heat 2 tablespoons cooking oil in a
dried bay leaves. Cover and cook in pan. Fry one side of the patties in
medium heat for 30 minutes. Note: medium heat until it browns. Turn it
Add more water if needed. over and do the same procedure to
 Add hotdogs. Cook for 10 minutes. the opposite side. Remove from the
 Add carrot and potato. Cover and pan. Set it aside.
cook for 8 minutes.  Make the gravy by melting butter in
 Add green peas. Cook for 3 to 5 a saucepan.
minutes.  Add all-purpose flour. Cook in
 Season with salt and ground black medium heat while stirring for 8
pepper. minutes to make a brown roux.
 Transfer to a serving plate. Serve.  Add Knorr Beef Cube. Stir until
 Share and enjoy! melted.
 Pour water into the saucepan. Stir
until well blended. Note: you will
BEEF RECIPES notice that the mixture slowly gets
thicker in time.
21. BURGER STEAK  Add onion powder, garlic powder,
ground black pepper, and Knorr
YIELD: 6 servings Liquid Seasoning. Cook for 30
seconds.
  Add sliced mushrooms. Cook for 1  Make the garlic fried rice by heating
minute. Set aside. oil in a pan. Add crushed garlic.
 Arrange beef patties over a cup of Saute until garlic turns golden
steamed rice and then pour beef brown. Add leftover rice. Stir until
gravy all over. all ingredients are well blended.
 Top with chopped parsley, Serve Season with salt. Stir and cook for 3
warm. Share and enjoy! to 5 minutes. Set aside.
 Arrange beef pares in a bowl and top
with chopped green onions.
22. BEEF PARES  Arrange garlic fried rice in another
bowl and top with chopped green
YIELD: 6 servings onions too.
 Serve hot! Share and enjoy!
INGREDIENTS:
 3 lbs. beef chuck cut into cubes
 1 piece Knorr Beef Cube 23. BEEF CALDERETA
 3 pieces star anise
 1 piece onion chopped YIELD: 8 servings
 4 cloves garlic chopped
 3 thumbs ginger minced INGREDIENTS:
 ¼ cup soy sauce  4 lbs beef neck bone chopped
 3 tablespoons brown sugar  1 piece Knorr Beef Cube
 2 tablespoons cooking oil  1 ½ tablespoons soy sauce
 1 tablespoon onion powder  2 cups water
 ¼ teaspoon ground black pepper  1-piece green bell pepper sliced
 3 quarts water  1-piece red bell pepper sliced
 4 tablespoons cornstarch  1-piece potato cubed
 Salt to taste  1-piece carrots sliced
Garlic Rice ingredients:  8 ounces tomato sauce
 3 ½ cups leftover white rice  3 tablespoons peanut butter
 5 cloves garlic  1 tablespoon liver spread
 3 tablespoons cooking oil  5 pieces Thai chili pepper chopped
 Salt to taste  1 piece onion chopped
 5 cloves garlic crushed
 Salt and ground black pepper to taste
EQUIPMENT:  3 tablespoons cooking oil
• Soup pot
EQUIPMENT:
PROCEDURE: • Wok pan
 Make the beef pares by heating oil in
a cooking pot. Add beef fat. Saute PROCEDURE:
for 2 minutes.  Heat oil in a cooking pot. Saute
 Add onion, garlic, and ginger. Saute onion and garlic until onion softens
until the onion gets tender.  Add beef. Saute until the outer part
 Add beef. Cook until color turns turns light brown.
medium brown (this usually takes 5  Add soy sauce. Pour tomato sauce
minutes). and water. Let boil.
 Pour-in water. Let boil.  Add Knorr Beef Cube. Cover the
 Add star anise and Knorr Beef Cube. pressure cooker. Cook for 30
Cover the pot and adjust the heat to minutes.
low. Cook for 2 to 2 ½ hours or until  Pan-fry carrot and potato until it
beef gets very tender. browns. Set aside.
 Season with soy sauce, onion  Add chili pepper, liver spread and
powder, ground black pepper, brown peanut butter. Stir.
sugar, and salt. Stir.
  Add bell peppers, fried potato and  8 ounces tomato sauce
carrot. Cover the pot. Continue  3 cups water
cooking for 5 to 7 minutes.  6 tablespoons soy sauce
 Season with salt and ground black  1 ½ tablespoons white vinegar
pepper. Serve.  2teaspoons whole peppercorn
crushed
 4 pieces bay leaves dried
24. BEEF STIR FRY  ½ piece lemon
 2 tablespoons tomato paste
YIELD: 4 servings
 3 tablespoons butter
 ½ cup cooking oil
INGREDIENTS:
 1 piece onion chopped
 1 lb. beef tenderloin thinly sliced
 4 cloves garlic chopped
 3 tablespoons oyster sauce
 1 teaspoon soy sauce
 1 ½ tablespoons cornstarch EQUIPMENT:
 ½ teaspoon ground black pepper • Saute pan
 1-piece green bell pepper sliced into
thick strips
 1-piece red bell pepper sliced into PROCEDURE:
thick strips  Combine beef, crushed peppercorn,
 ½ cup cooking oil soy sauce, vinegar, dried bay leaves,
lemon, and tomato sauce. Mix well.
Marinate beef or at least 30 minutes.
EQUIPMENT:  Put the marinated beef in a cooking
• Frying pan pot along with remaining marinade.
Add water. Let boil.
 Add Knorr Beef Cube. Stir. Cover
PROCEDURE: the pot and cook for 40 minutes in
 Combine beef, oyster sauce, soy low heat.
sauce, and ground black pepper. Mix  Turn the beef over. Add tomato
well. Let it stand for 5 minutes. paste. Continue cooking until beef
 Add cornstarch into the bowl. Mix tenderizes. Set aside.
until all ingredients are well  Heat oil in pan. Fry the potato until it
distributed. Set aside. browns. Turn over and continue
 Heat oil in a pan. Fry bell peppers for frying the opposite side. Remove
1 minute. Stir once in a while. from the pan and place on a clean
Remove bell peppers from the pan. plate. Do the same with the carrots.
Set aside.  Save 3 tablespoons of cooking oil
 Using the remaining oil, stir fry from the pan where the potato was
marinated beef until it starts to fried. Saute onion and garlic until
brown. onion softens.
 Add fried bell peppers and toss until  Pour-in the sauce from the beef stew.
all ingredients are distributed. Let boil. Add the beef. Cook for 2
 Transfer beef stir fry to a serving minutes.
plate.  Add butter and let it melt. Continue
 Serve with rice. Share and enjoy! cooking until the sauce reduces to
half.
 Remove the beef from the pan. Slice
25. BEEF ASADO into serving pieces. Arrange on a
serving plate with fried potato and
YIELD: 5 servings carrot. Top with remaining sauce.
 Serve warm with rice. Share and
INGREDIENTS: enjoy!
 3 ½ lbs. beef chuck
 1 piece Knorr Beef Cube
 26. BULALO

YIELD: 4 servings EQUIPMENT:

• Saute pan
INGREDIENTS:
 2 lbs beef shank
 ½ cabbage whole leaf individually PROCEDURE:
detached  Heat oil in a pot. Fry the carrots for 2
 1 bundle bok choy minutes. Make sure that all sides are
 2 cobs corn each cut into 3 parts cooked equally. Remove from the
 2 Tablespoons whole peppercorn pot. Set aside.
 ½ cup green onions cut unto 1 ½  Fry the potato until the color of the
inch pieces outer part turns light brown. Remove
 1 onion from the pot and set aside.
 34 ounces water  Using the remaining oil, sauté garlic,
 Fish sauce to taste optional onion, and thyme. Continue sautéing
until the onion caramelizes.
 Add beef short ribs. Cook until the
EQUIPMENT: color of the outer part turns light
 Pressure cooker brown.
 Pour tomato sauce and red wine. Add
PROCEDURE: Knorr Beef Cube.
 In a big cooking pot, pour in water  Add soy sauce and water. Cover the
and bring to a boil pot. Continue cooking the stew in
 Put-in the beef shank followed by the low heat setting until the beef
onion and whole pepper corn then tenderizes completely.
simmer for 1.5 hours (30 mins if  Add liver spread and bell pepper.
using a pressure cooker) or until Cook for 3 minutes.
meat is tender.  Add carrot and potato. Cook for 3
 Add the corn and simmer for another minutes.
10 minutes  Add cheddar cheese and then season
 Add the fish sauce,cabbage, pechay, with salt and ground black pepper.
and green onion (onion leeks)  Transfer to a serving plate. Serve.
 Serve hot. Share and enjoy! Share and enjoy!

27. BEEF CALDERETA

28. BEEF SIOMAI
YIELD: 6 servings
YIELD: 25 servings
INGREDIENTS:
 4 lbs beef short ribs INGREDIENTS:
 1 Knorr Beef Cube  500 grams of Ground Beef
 14 ounces tomato sauce  1 cup of grated carrots
 1 cup red wine  ½ cup of chopped mushroom
 2 large potatoes cubed  1 cup of minced onion
 1 large carrot cubed  2 tablespoons of grated garlic
 1 cup manzanilla olives  3 tablespoon of oyster sauce
 2 bell pepper sliced  1.5 tablespoon of sesame oil
 4 sprigs thyme  1 teaspoon of salt
 2 large onions chopped  1 tablespoon of brown sugar
 1 head garlic chopped  ½ teaspoon of black pepper
 3 tablespoons soy sauce  1 tablespoon of cornstarch
 ½ cup liver spread  1 egg
 1 cup water  25 pieces of dumpling wrapper
 ¼ cup extra virgin olive oil
EQUIPMENT:
 Salt and ground black pepper to taste
 • Steamer  1/3 cup soft drinks 7-up

PROCEDURE: EQUIPMENT:
 In a large bowl, add the ground beef • Roasting pan
and the rest of the ingredients. Mix it
using a large spoon. Set aside. PROCEDURE:
 Add two teaspoons to 1 tablespoon How to cook Beef Bulgogi:
of ground meat filling into the center  Marinate the beef with all marinate
of each dumpling wrapper. Moisten ingredients and mix very gently.
the edge of the wrapper with water.  Let the ingredients tenderize the
 By using your thumb and beef. Marinate in the refrigerator for
index/middle finger, cup them at least an hour. Better if you can
around the filling and press them leave it overnight.
lightly. Make sure the top portion  In a large pan, heat 1 tablespoon of
remains open. Repeat the same oil and saute garlic and onion until
process with the rest of the siomai fragrant.
 Garnish the top portion of siomai  Drain the beef from marinade, and
with grated carrot. Set aside. set aside marinade for later use.
 Add a small amount of water to the  In a same pan, set it to medium heat,
pot. Turn ON the gas stove. and another 2 to 3 tablespoons of oil
 Place the steamer tray or bamboo then add beef and fry until brown for
steamer into the pot at least 10 minutes.
 Brush the steamer with oil before  Pour marinade sauce and let it
adding the siomai. Steam them for 15 simmer and absorb the flavor using
minutes in very low heat. low heat about 15 minutes.
 Once it looks cooked, remove them  Once sauce has slightly evaporated,
from the steamer tray. add 1 cup of water and let it simmer
 Serve it with chili garlic or soy sauce in very low heat for another 30
and calamansi. minutes.

29. BEEF BULGOGI  Pour in soy sauce and vinegar. Let it

simmer in low heat and cover pan
YIELD: 4-6 servings without stirring for a few minutes.
Then add sliced mushrooms, annatto
INGREDIENTS: water, dried chili, patis, sugar and
 1 kilo beef sirloin cut into thin strips salt to taste. Stir cook and continue
 1 medium white onion chopped to simmer until beef is tender enough
 5 cloves garlic minced and sauce is thick.
 1 tsp annatto seeds soaked in 3 Tbsp  Turn off heat and serve with cooked
water rice. Garnish sliced spring onion if
 1 can sliced button mushrooms drain desired.
 1 cup soy sauce
 4 Tbsp. cane vinegar 30. SAUCY BEEF WITH
BROCCOLI
 1 cup water
 3 Tbsppatis or fish sauce
YIELD: 4 servings
 1 Tbsp sugar
 Salt and pepper to taste INGREDIENTS:
 1 tsp dried red chili peppers optional  1 ½ lbs. beef sirloin
 Cooking oil  3 tablespoons soy sauce
For the Marinade:  3 tablespoons cooking wine
 5 Tbsp. sugar  4 tablespoons oyster sauce
 1 tsp ground black pepper  2 tablespoons cornstarch
 3 tsp cooking rice wine  2 cups broccoli florets
 4 Tbsp. sesame oil  2 thumbs ginger
 2 tsp sesame seed  1 piece onion
 1/3 cup soy sauce
  1 ½ cup beef broth  Salt and ground black pepper to taste
 3 tablespoons cooking oil
 Salt and pepper to taste
EQUIPMENT:
• Wok pan
EQUIPMENT:
• Saucier pan PROCEDURE:
 Rub salt all over the fish slices. Let it
stand for 5 minutes.
PROCEDURE:  Heat cooking oil. Fry both sides of
 Combine beef, soy sauce, cooking the fish until it turns golden brown in
wine, and cornstarch in a bowl. Mix color. Remove the fish from the pan
well. Marinate for 15 minutes. and arrange on a serving plate.
 Heat oil in a pan. Sauté ginger and  Make the escabeche sauce by heating
onion until the later softens. 2 tablespoons of oil in a pan. Sauté
 Add marinated beef into the pan. garlic and onion until the latter
Stir-fry until the beef browns. softens.
 Add oyster sauce. Stir-fry for 1  Add tomato ketchup, vinegar, sugar,
minute. and water. Stir and let boil.
 Pour-in beef broth. Stir. Cover the  Put the bell peppers and carrots into
pan and then continue cooking in the pan. Cook for 3 minutes.
low heat for 10 to 12 minutes.  Season with salt and pepper.
 Add broccoli. Stir and cover the pan.  Combine cornstarch with 2
Cook for 3 minutes. tablespoons of water. Mix well. Pour
 Season with salt and ground black the mixture into the pan. Stir until
pepper. the sauce thickens to your desired
 Transfer to a serving plate. Serve! consistency.
Share and enjoy.  Pour the escabeche sauce over the
fried fish. Serve warm.
 Share and enjoy!

FISH RECIPES 32. SARDINES FISH BALL WITH

SWEET AND SOUR SAUCE
31. ESCABECHE
YIELD: 4 servings
YIELD: 5 servings
INGREDIENTS:
INGREDIENTS: 2 cans sardines in tomato sauce
1 cup pechay chopped
 2 lbs fish (large) sliced into serving
2 teaspoons Knorr Liquid Seasoning
pieces
2 tablespoons green onion chopped
 ¾ cup cooking oil
¾ cup breadcrumbs
 2 tablespoons salt 2 ½ teaspoons sugar
Sauce ingredients 5 teaspoons white vinegar
 1 onion thinly sliced 2 pieces eggs
 3 cloves garlic chopped 1 ½ teaspoons cornstarch
 2 thumbs ginger Julienne 2 cups cooking oil
 1 red bell pepper Julienne 3 tablespoons water
 1 green bell pepper Julienne
 1 carrot Julienne
 3 tablespoons white vinegar EQUIPMENT:
 4 tablespoons banana ketchup • Saucier pan
 3 tablespoons white sugar
 1 cup water
 1 tablespoon cornstarch PROCEDURE:
 2 tablespoons cooking oil
  Open the can of the sardines.  Fish sauce and ground black pepper
Separate the fish from the sauce to taste
using a kitchen sieve.
 Prepare the sweet and sour sauce by EQUIPMENT:
heating the sauce in a saucepan. Add • Soup pot
vinegar. Let the mixture boil. Stir
and then add sugar. Thicken the
sauce by mixing cornstarch and 3 PROCEDURE:
tablespoons water. Pour the mixture  Slice the fish as needed. Sprinkle salt
into the pot. Stir and cook until the all over the fish slices and then rub
sauce thickens. Set aside. all over. Let it stay for at least 15
 Start making the sardine balls by minutes.
placing the fish (sardines) in a bowl.  Heat oil in a pan. Fry the fish slices
Mash it and then add the chopped until golden brown. Turn it over and
pechay and crack a piece of egg into perform the same step on the
the bowl. Mix well. opposite side. Remove fish from the
 Add Knorr liquid seasoning and pan. Place in a clean plate. Set aside.
around 3 tablespoons of  Boil water in a large cooking pot.
breadcrumbs. Continue mixing until Add tomato, onion, and radish.
all ingredients are well blended. Continue boiling for 5 minutes.
Note: add more breadcrumbs if  Add Knorr SinigangsaSampaloc
needed. Mix. Stir.
 Crack the remaining egg and place it  Put the fried fish slices into the pot.
in a clean bowl. Beat until smooth. Let the liquid boil. Adjust the heat
Scoop around 2 tablespoons of between low to medium. Continue
sardine mixture and mold it into a boiling for 7 minutes.
sphere. Dip in beaten egg and then  Add eggplant and long green
roll it over the remaining peppers. Cook for 3 minutes.
breadcrumbs.  Add okra. Cook for 3 to 5 minutes.
 Heat oil in a small cooking pot.  Season with ground black pepper and
Deep-fry the sardine balls using low fish sauce.
to medium heat until it turns golden  Put the fresh spinach into the pot.
brown. Cook for 1 to 2 minutes.
 Remove from the pot and arrange in  Transfer to a serving bowl. Serve
a serving plate. Serve with sweet and warm. Share and enjoy!
sour sauce. Share and enjoy!
34. UKOY DULONG

33. FISH SINIGANG YIELD: 4 servings

YIELD: 5 servings INGREDIENTS:

 4 oz. dulong silver fish
INGREDIENTS:  2 cups mung bean sprouts
 2 lbs fish sliced (as needed)  1 ½ cups cooking oil
 40 g Knorr SinigangsaSampaloc Mix Batter ingredients
Original  ½ cup cornstarch
 2 pieces tomato cubed  ½ cup flour
 1 cup Daikon radish sliced  ½ teaspoon baking powder
 1 piece onion wedged  ½ teaspoon salt
 3 cups spinach  ½ teaspoon ground black pepper
 10 pieces okra  ¼ teaspoon garlic powder
 2 pieces eggplant sliced  ¼ teaspoon onion powder
 2 pieces long green pepper  1 egg
 2 quarts water  1 cup water
 2 cup cooking oil
 1 ½ tablespoons salt EQUIPMENT:
 • Frying pan  Add the onion and cook for 3
minutes
 Put-in the ginger. Stir and cook for 2
PROCEDURE: minutes in low to medium heat.
 In a large mixing bowl, combine all  Add the bangus and then stir.
batter ingredients in a bowl starting  Put-in the garlic powder, salt,ground
with the dry ingredients and ending black pepper, and soy sauce. Stir and
by adding water and egg. Mix well. cook for 5 minutes.
 Add the dulong and mung bean  Add the chicharon, scallions, and
sprouts. Gently stir until all chili. Stir and cook for 3 minutes
ingredients are well blended. more.
 Heat oil in a pan.  Put-in the mayonnaise. Stir.
 Arrange ½ cup of mixture in a  Transfer to a serving plate. Serve.
saucer. Note: make sure the there is  Share and enjoy!
enough batter in the mixture.
 Once the oil gets hot, Slide the
mixture into the pan. Cook one side 36. FRIED TILAPIA
in medium het until it turns golden
brown and crisp. Turn over using a YIELD: 3 servings
spatula. Cook the other side the same
way. INGREDIENTS:
 Remove the dulong okay from the  2 pieces tilapia cleaned and scales
pan. Stack in a plate with paper removed
towels.  2 teaspoons salt
 Serve with spicy vinegar such as  1 cup cooking oil
pinakurat or sinamak.
 Share and enjoy! EQUIPMENT:
 Fry pan

35. BANGUS SISIG PROCEDURE:

 Rub salt all over the fish including
YIELD: 4 servings the insides.
 Heat oil in a wide frying pan
INGREDIENTS:
 When the oil is hot, put-in the tilapia.
 1 piece bangus fried or baked, and Cover the frying pan, but make sure
then flaked to open it a little so that steam can
 1 piece onion chopped come out. Fry each side in medium
 ½ cup scallions chopped heat for about 6 to 10 minutes. Note:
 1 tablespoon chili pepper labuyo or I usually wait until I don’t hear any
Thai chili sound. This means that the liquid is
 ½ teaspoon ground black pepper gone and the fish is crisp.
 1 tablespoon soy sauce  Remove from the pan and arrange in
 2 teaspoons ginger minced a serving plate.
 1 cup crushed chicharon pork rind  Serve with your favorite condiments
 ½ tablespoon mayonnaise and side dish.
 ¼ cup unsalted butter  Share and enjoy!
 1 teaspoon garlic powder
 ½ teaspoon salt 37. GRILLED MILKFISH

YIELD: 4 servings
EQUIPMENT:
• Frying pan INGREDIENTS:
 1 piece milkfish bangus, with scales
but guts removed
PROCEDURE:  1 piece tomato ripe, diced
 Melt-in butter in a large pan  1-piece red onion diced
  1 piece lemon or 3 pieces calamansi and cover. Cook for 5 minutes
(optional) between low to medium heat.
 1 tablespoon ginger minced  Add the chili peppers and tilapia.
 2 teaspoons salt Cover and simmer for 12 minutes.
 ½ teaspoon ground black pepper  Add long green chili peppers and
season with fish sauce and ground
EQUIPMENT: black pepper. Stir. Cook for 3
• Grilled pan minutes.
 Add the spinach. Cover and cook for
PROCEDURE: 1 minute.
 Wash the milk fish. Pat, it dries using  Transfer to a serving plate. Serve
a paper towel. hot. Share and enjoy!
 Open the incision and then rub the
salt on the inside of the dish. The fish 39. FISH LUMPIA
should have an incision either above
or below the belly area. YIELD: 5 servings
 Meanwhile, combine tomato, onion,
and ginger in a large bowl. Squeeze INGREDIENTS:
some lemon juice in and add the  1 large boneless bangus milkfish
ground black pepper. Gently stir.  8 pieces lumpia wrapper
 Stuff the mixture inside the milkfish.  2 stalks celery minced
 Grill the fish in medium heat for  1 medium yellow onion minced
about 10 to 12 minutes per side.  ½ cup minced carrot
 Serve with toyomansi and steamed  ¼ cup chopped flat leaf parsley
rice.  ¾ cup minced jicama singkamas
 Share and enjoy!  1 ½ teaspoons salt
 ¼ teaspoon ground black pepper
38. GINATAANG TILAPIA  1 egg
 2 cups cooking oil
YIELD: 3 servings
EQUIPMENT:
INGREDIENTS: • Frying pan
 2 pieces tilapia cleaned
 2 cups coconut milk PROCEDURE:
 4 cloves garlic crushed  Preheat oven to 370F (188C).
 1 piece onion chopped  Arrange the bangus in a baking tray.
 1 thumb ginger cut into strips Bake for 15 minutes or until flaky
 2 pieces long green pepper  Remove from the oven. Let it cool
 2 tablespoons fish sauce down. Scrape the meat from the fish
 2 pieces Thai chili pepper and place in a bowl.
 ¼ teaspoon ground black pepper  Heat 3 tablespoons of cooking oil.
 2 cups fresh spinach Once the oil becomes hot, sauté
 3 tablespoons cooking oil onion and celery. Add the carrot.
Sauté for 30 seconds
EQUIPMENT:  Add the chopped parsley, and fish
• Soup pot flakes. Cook for 1 minute. Add salt
and pepper. Stir and cook for 30
seconds. Arrange in a large bowl.
PROCEDURE:  Put the minced singkamas into the
 Heat the cooking oil in a cooking bowl along with the egg. Stir until all
pot. ingredients are well blended.
 Sauté the onion, garlic, and ginger in  Cut the lumpia wrapper in half to
the hot oil form two triangles. Lay a piece of
 Once the onion become soft, pour the triangular wrapper in a flat surface
coconut milk into the pot. Let boil wherein the base of the triangle is
located below.
  Scoop 1 to 2 tablespoons of the fish  Add the banana pepper and fried
mixture and arrange on the lower tilapia. Cover and cook in low heat
part of the wrapper. Mold using your for 15 minutes.
hands to form a long cylinder and  Add chili peppers and dish sauce.
partially press to compress the Stir. Turn the fish over. Cover the
mixture. Secure the filling by folding pot and then continue to cook for 10
both sides of the wrapper inwards minutes.
until the mixture is covered. Roll the  Add the malunggay leaves. Cook for
wrapper starting from the bottom to 5 to 8 minutes.
the top. Dip your finger in egg white  Transfer to a serving plate.
or water and rub it over the tip of the  Serve. Share and enjoy!
wrapper to make it sticky. Gently the
press the tip against the egg rolls to 41. PAKSIW NA GALUNGGONG
secure. Do this until all the fish
mixture is consumed. Note: watch YIELD: 3 servings
the video below for more details on
how to wrap the egg roll properly. INGREDIENTS:
 Heat the remaining oil in a pan. Once  1-pound galunggong cleaned
the oil gets hot enough, start to fry  2 thumbs ginger sliced
the egg rolls. Make sure to retain  1 long green pepper optional
extra space in the pan to equally
 ½ cup white vinegar
cook the rolls. Cook one side for 2 to
 1 cup water
3 minutes or until golden brown.
Turn over to cook the other side.  4 cloves garlic crushed and chopped
 Transfer to a cooling rack. Let the oil  Salt to taste
drip.
EQUIPMENT:
 Serve with your favorite dipping
• Soup pot
sauce.
 Share and enjoy!
PROCEDURE:
 Rub salt all over the fish including
the inner cavity. Let it stay for 10
40. FRIED TILAPIA IN COCONUT
minutes.
MILK
 Arrange the fish in a cooking pot
YIELD: 2 servings along with the ginger, garlic, and
long green pepper. Pour water and
INGREDIENTS: vinegar. Let boil.
 1 to 2 pieces fried tilapia  Cover and simmer for 30 to 45
minutes. Add more water if needed.
 1 piece banana pepper
 Add salt to taste. Stir.
 3 pieces chili peppers optional
 Serve with warm rice. Enjoy!
 2 cups coconut milk
 5 cloved garlic crushed
 1 medium red onion sliced VEGETABLES
 2 thumbs ginger chopped RECIPES
 2 to 3 tablespoons fish sauce
 2 cups malunggay leaves 42. GINATAANG KALABASA
 3 tablespoons cooking oil
YIELD: 4 servings
EQUIPMENT:
• Frying pan INGREDIENTS:
 400 ml of coconut milk
PROCEDURE:  2 cups of Kabocha Squash cut in 1
 Heat oil in a cooking pot. inch cubed
 Sauté garlic, onion, and ginger  1.5 cup of malunggaymoringa leaves
 Pour the coconut milk in the pot. Let  ½ cup of water
boil.  3 cloves of garlic
  1 medium chopped onion  Add sliced tomatoes and green
 1 thumbsize of ginger cut into 3 beans. Stir to combine
pieces  Transfer the boiled mung bean soup
 ½ teaspoon of salt and black pepper along with the water into the same
 2 tablespoon of fish sauce pot. Mix gently.
 2 tablespoon of vegetable oil  Seasoned the soup with fish sauce,
salt, and black pepper.
EQUIPMENT:  Add the spinach leaves into the pot.
• Soup pot Let it simmer for an additional 5 to
10 minutes before turning off the
PROCEDURE: heat.
 Add vegetable oil in the pot
 Once hot, add chopped garlic and 44. GINATAANG LANGKA
onion. Stir till it turns translucent.
 Add ginger. Stir for few seconds. YIELDS: 1 serving
 Add the squash. Stir before pouring
water INGREDIENTS:
 Let it simmer for 5-10 minutes or till  1/2 kg. Unripened Jackfruit
it becomes soft  2 cups Coconut Milk
 Pour the coconut milk. Mix to stir  1 cup Coconut Cream
 Add the Malunggay (Moringa)  5 cloves Garlic, minced
leaves and fish sauce. Gently stir and  1 medium Onion, diced
let it simmer for few minutes to cook  1 tablespoon Shrimp Paste
the leaves.  4 cloves Garlic, minced
 Serve it with rice  1 medium Onion, chopped
 2–3 Long Chili Peppers
 Salt and Pepper
43. GINISANG MONGGO  Cooking Oil

YIELD: 1 serving EQUIPMENT:

• Wok pan
INGREDIENTS:
 1 cup of Mung Beans (washed and PROCEDURE:
drained)  In a Pan, saute the garlic and onion.
 3 to 4 cups of water  Mix in the shrimp paste and jackfruit
 50 gram of spinach leaves and cook for 1-2 minutes.
 2 pieces of tomatoes (sliced)  Add the coconut milk and bring to a
 1 cup of green beans boil then turn the heat down to
 1 thumb size of ginger simmer until the vegetable is slightly
 1 medium onion (sliced) tender, about 10 – 15 minutes.
 3 cloves of garlic (chopped)  Stir in the coconut cream to thicken
 2 tablespoon of fish sauce the sauce, together with the long chili
peppers.
EQUIPMENT:  Season with salt (as needed) and
• Wok pan ground pepper to taste.
 Adjust the ingredients according to
PROCEDURE: taste.
 In a cooking pot, pour water and  Best Served with Rice
mung beans. Let it simmer for 25-30
minutes or till it becomes soft. Set 45. GINISANG SAYOTE WITH
aside CHICKEN
 In a different pot, add vegetable oil
in medium-low heat. Once hot, add YIELD: 1 serving
sliced onion and chopped garlic. Stir
till it turns translucent INGREDIENTS:
  1 Whole Chayote squash, cut in  1 medium bell pepper, cut into a
chunks stripe
 150 Gram Boneless chicken breast,  3 tablespoons of soy sauce
chopped  2 tablespoons of oyster sauce
 1 Cup Julienned Carrot  1 tablespoon of sesame oil
 1 Whole Large tomatoes, chopped  3 tablespoon of vegetable oil
 ½ Cup Red Onion, chopped  1 tablespoon of cornstarch with ½
 2 Cloves Garlic, chopped cup of water
 1 Cup Water  1 cup of water
 2 Tablespoons Vegetable Oil
 2 Tablespoons Oyster Sauce EQUIPMENT:
 1 Tablespoon Sesame Oil • Soup pot
 Salt and Black Pepper for Taste
PROCEDURE:
EQUIPMENT:  Add vegetable oil to the pan. Once
• Wok pan the oil is hot, add chopped onion and
garlic. Stir for a few minutes till the
PROCEDURE: color turns transparent.
 Add 2 tablespoons of vegetable oil in  Add chopped chicken breast. Stir to
the large pan mix and then let it cook for 3
 Once hot, add the chopped garlic and minutes.
onion. Stir till it turns translucent  Add soy sauce and oyster sauce. Stir
 Add chopped tomatoes. Stir to mix to mix and then add a cup of water.
for few minutes  Once it started to boil, add the floret
 Add chopped chicken breast. Stir to cauliflower & broccoli and sliced
combine and wait till the chicken is strip bell pepper. Stir to mix and then
almost cooked and there is less juice. lower the fire to low heat to let it
 Add the oyster sauce. Mix to simmer for 3 minutes.
combine  Add the carrots and let it simmer for
 Add the chunk chayote / sayote. Stir another 3 more minutes or till it
to combine before pouring the water become soft
 Once it started to boil, lower the heat  Pour sesame oil and add chopped
to simmer. cabbage. Stir to mix. Leave it to cook
 Add the julienned carrot and for 30 seconds.
continue simmering till they are both  Pour the cornstarch water mixture
soft and fork tender. and give a quick stir to mix to
 Add sesame oil, salt and black thicken the sauce.
pepper. Stir to combine before  Turn off the heat and then add the
turning off the heat. cooked quail egg. Stir to mix for one
 Serve with rice and grilled or fried more time.
protein dishes.
47. ADOBONG SITAW RECIPE
46. FILIPINO CHOP SUEY (FILIPINO LONG BEANS)

YIELD: 1 serving YIELD: 1 serving

INGREDIENTS: INGREDIENT:
 300 gram of chopped chicken breast  25 pieces of green long beans, cut
into 2 inches length
 8 pieces of quail egg
 200 gram of boneless chicken breast
 1 ½ cup of chopped cabbage
 3 tablespoon of soy sauce
 1 ½ cup of floret cauliflowers
 2 tablespoon of oyster sauce
 1 ½ cup of floret broccoli
 1 tablespoon of vinegar
 1 medium carrot, sliced into circle
shape  1 medium red onion, chopped finely
 3 cloves of garlic  3 cloves of garlic, chopped
 ½ cup of chopped red onion  ½ cup of water
  Once hot, add garlic and ginger. Stir
EQUIPMENT: for 1 minute before adding chopped
• Wok pan onion. Continue stirring till the
onions turns translucent
PROCEDURE:  Add okra and bitter melon. Stir to
 Add vegetable oil to the pan. Once combine to reduce the sliminess of
hot, add chopped garlic. Stir for a the okra, and to help soften & reduce
few seconds before adding the the bitterness of the ampalaya (bitter
chopped onion. Continue stir till it melon) for a few minutes.
turns translucent.  Add the rest of the vegetables
 Add the chopped boneless chicken (eggplant, green long beans, and
breast. Stir to mix till the chicken is squash). Mix to combine for a few
cooked. minutes before pouring water.
 Add the green beans. Mixed to Increase to high heat to let it boil.
combine for a minute  Once it started to boil, reduce to low
 Pour the soy sauce, vinegar, and heat to simmer. for 5 to 10 minutes.
oyster sauce. Mix to combine and Add the bagoong monamon dilis
then pour the water. Increase the (fermented anchovies). Give a quick
heat. stir.
 Once it started to boil, lower the heat  Once there is less water and the
and let it simmer for 10 minutes till vegetable is soft enough (not
the green beans is cooked. overcook). Turn off the fire and set
 Serve it with rice aside.

48. PINAKBET ILOCANO 49. GINISANG AMPALAYA WITH

EGG
YIELD: 2 servings
YIELD: 4 servings
INGREDIENT:
 1 large eggplant, cut diagonal into 1 INGREDIENT:
to 2 inches thick  2 eggs
 1 cup bitter melon (ampalaya), cut  2 cups of raw bitter melon
into 1 inch thick  2 tablespoon of vegetable cooking oil
 8 pieces of okra, cut into 1 inch halve  ½ teaspoon of salt
diagonal  1 teaspoon of sugar
 ½ bunch of green long beans, cut  1 1 small onion (½ cup)
into 3 inches length  2 cloves of garlic
 1 cup squash, cut diagonal into 1 to 2
inches longth EQUIPMENT:
 1 small chopped onion • Grill pan
 3 cloves chopped garlic
 1.5 inches thumb-size ginger, PROCEDURE:
chopped into 3 pieces  Add cooking oil in the frying
 1 cup of water pan in low heat. Once it is
 4 tablespoon of bagoong monamon hot, add garlic, and stir it for
dilis (fermented anchovies) up to 1 minute. Later, add the
 2 tablespoon of vegetable oil (For onion and stir it for few
saute) minutes till it turns light
brown.
EQUIPMENT:  Add the raw bitter melon in
• Wok pan the frying pan, and stir it for
up to 30 seconds. Covered it,
PROCEDURE: and let it cook in low heat for
 In a large pot, add 2 tablespoons of to 3 to 5 minutes.
vegetable oil in medium-low heat  While the bitter melon is
being cooked; add two eggs,
salt, and sugar in a small
 bowl and then put it in the • Wok pan
frying pan. Mix it well like as
if you are cooking a PROCEDURE:
scrambled egg  In a pan over medium heat, heat oil.
Add shrimp and cook for about 1 to
50. GINISANG TOGUE 2 minutes or until color changes to
pink. Remove from heat and drain on
YIELD: 2 servings paper towels.
 In the pan, add onions and garlic and
INGREDIENT: cook until softened.
 Togue (Beansprouts)  Add chicken and cook, stirring
 Giniling (Ground meat, regularly, for about 3 to 5 minutes or
Pangsahog) until lightly browned.
 Beans  Add pork hamonado and cook,
 Cooking Oil stirring regularly, until they start to
 carrots (thinly sliced) brown.
 Add carrots and cook for about 30
EQUIPMENT: seconds.
• Grill pan  Add cabbage and cook for about 30
seconds, stirring regularly.
PROCEDURE: 
 Wash the Beansprouts with  Add water or broth and oyster sauce
some water. and stir to combine.
 In a hot pan, put some oil and  Return shrimp back to the pan.
saute some ground meat until Continue to cook, stirring
brown. occasionally, until vegetables are
 Put the Togue in and stir fry tender yet crisp.
with the meat, beans, and  Season with salt and pepper to taste.
carrots.
 Keep tossing for 3-5 minutes. EGG RECIPE
 Optional: Add soy sauce to
taste and serve with some 52. FILIPINO OMELET
carrots and rice.
YIELD: 2 servings
51. GINISANG REPOLYO
INGREDIENT:
YIELD: 3 servings  3 pieces large eggs
 2 piece tomatoes diced
INGREDIENT:
 1 piece red onion diced
 1 tablespoon canola oil
 1/4 teaspoon ground black pepper
 1/2 pound large shrimp, peeled and
 1/4 teaspoon sea salt
deveined
 2 tablespoons cooking oil
 1 onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced
EQUIPMENT:
 1/2 pound boneless chicken breast or • Frying pan
thigh meat, sliced thinly
 1/2 pound pork hamonado sausage, PROCEDURE:
sliced thinly in a bias  Crack the eggs and then place in a
 2 large carrots, peeled and sliced medium bowl. Add the salt and
thinly in a bias pepper and then beat using a wire
 1 large cabbage, chopped whisk or fork. Set aside.
 1/2 cup water or chicken broth  Heat the cooking oil in a pan.
 1 tablespoon oyster sauce  Saute the onion and tomatoes for 2
 salt and pepper to taste minutes.
 Pour-in the beaten egg mixture.
EQUIPMENT: Spread the mixture by tilting the pan
 sideways. Continue to cook in  Transfer to a serving plate. Serve
medium heat for 3 to 4 minutes. with toast.
 Flip the omelet with the aid of a wide  Share and enjoy!
spatula and then cook the other side
for 3 minutes. Note: If you are 54. EGG SANDWICH SPREAD
having a hard time flipping the
omelet, try to first place the egg on a YIELD: 6 servings
wide plate (the cooked side should
be facing down). Quickly flip the INGREDIENT:
plate on top of the pan so that the  6 hard boiled eggs
omelet will slide to the pan with the  1/4 cup mayonnaise
uncooked side facing down.  1/4 cup sweet pickle relish
 Turn off the heat and then transfer  1 teaspoon white sugar
the omelet to a serving plate. Enjoy  1/2 teaspoon dry mustard powder
with pandesal or garlic rice. Serve  1/2 teaspoon onion powder
with banana ketchup.
 1/2 teaspoon salt
 Share and enjoy!
 1/8 teaspoon ground black pepper
optional
53. SCRAMBLED EGGS WITH
TOMATO, ONION AND
SPINACH
PROCEDURE:
 Place the eggs in a bowl. Mash using
YIELD: 3 servings
a fork.
INGREDIENT:  Add mayonnaise, sugar, mustard
powder, onion powder, salt, and
 4 eggs
pepper. Fold until all the ingredients
 1 medium plum tomato cubed
are well blended.
 1 medium yellow onion sliced
 Add the sweet pickle relish. Fold
 1 cup baby spinach once more until the pickles blends
 a pinch of salt with the other ingredients.
 a pinch of ground black pepper  Transfer in a container. Refrigerate
 2 tablespoons cooking oil for 1 hour, or you can use it
 2 tablespoons butter immediately. Spread over your
favorite slice of bread.
EQUIPMENT:  Share. Share and enjoy!
• Frying/Grill pan
55. SIPO EGGS
PROCEDURE:
 Crack the eggs in a bowl. Add salt YIELD: 1 serving
and pepper. Beat until smooth. Set
aside. INGREDIENT:
 Heat the cooking oil and butter in a  1 lb. shrimp head and shell removed
pan. Make sure that the entire area of and deveiened
the pan is coated with oil and butter.  20 pieces quail eggs boiled and
 Add the tomato and onion. Cook for peeled
2 to 3 minutes in medium heat or  1 piece onion minced
until the onion gets soft.  1 teaspoon minced garlic
 Add the spinach and then stir fry for  1/4 cup butter
30 seconds.  1 tablespoon cooking oil
 Pour-in the beaten egg. Cook one  1 1/2 cups green peas
side until it starts to set. Gently
 1 piece carrot cubed
scrape the the eggs from one end of
 3/4 cup water
the pan going towards the center
using either a spatula or wooden  4 ounces ham minced (optional)
spoon. Repeat the process until soft  1 can cream of mushroom 10 oz.
curds form.  3/4 cup singkamas cubed
 1/2 cup heavy whipping cream
  Salt and pepper to taste also add ice to quickly chill the egg.
Remove the shell and slice into
EQUIPMENT: cubes. Set aside.
• Wok pan  Meanwhile, prepare the bacon by
heating a pan. Cook each side of the
PROCEDURE: bacon using medium heat for 3
 Melt the butter in a cooking pan. minutes or until the bacon gets
 Add the cooking oil. crispy. Chop the bacon and set aside.
 Once the mixture becomes hot, saute  Combine Lady's Choice mayonnaise,
the shrimp for a minute per side. Dijon mustard, salt, ground black
 Remove the shrimp and set aside. pepper, and onion in a bowl. Mix
 Meanwhile, saute the onion and well.
garlic.  Add sliced eggs, bacon, scallions,
 Put-in the carrot and green peas. Add and cheese. Fold until well blended.
the ham (this is an optional  Transfer to a serving bowl. Serve.
ingredient).Cook for 3 minutes.  Share and enjoy!
 Pour-in the water (I used water with
shrimp juice in the video).Let it boil. 57. DEVILED EGG
Cook for 1 minute.
 Add the quail eggs and shrimp.Stir. YIELD: 3-5 servings
 Pour-in the cream of mushroom and
table cream. Stir once more until the INGREDIENT:
ingredients are well distributed.  3 pieces hard boiled Eggs
 Add water chestnuts, salt and pepper.  1 tablespoon mayonnaise
 Transfer to a serving bowl.  1 tablespoon Dijon mustard
 Serve. Share and enjoy!  1 teaspoon paprika
 1 tablespoon chopped dill
56. KETOGENIC BACON AND EGG
SALAD EQUIPMENT:
• Frying/Grill pan
YIELD: 2-3 servings
PROCEDURE:
INGREDIENTS:  Slice the eggs in half lengthwise.
 ½ lb. Bacon Remove the egg yolk and put it in a
 6 eggs bowl.
 ¾ cup Lady's Choice Mayonnaise  Mash the egg yolks using a fork.
 ½ cup shredded sharp cheddar  Add the mayonnaise and Dijon
cheese mustard. Mix well.
 2 teaspoons chopped scallions  Arrange the egg whites in a plate.
 2 tablespoons minced red onion Scoop equal amounts of the mixture
 3 tablespoons Dijon mustard into the center of each sliced eggs.
Sprinkle some paprika on top.
 Salt and ground black pepper to taste
 Garnish with chopped dill.
 Water for boiling egg
 Serve. Share and enjoy!
EQUIPMENT:
• Grill pan 58. SCRAMBLED EGGS WITH SUN
DRIED TOMATO AND BACON
PROCEDURE:
YIELD: 1-2 servings
 Pour water in a cooking pot and then
add eggs. Cover the pot and apply
INGREDIENT:
heat. Let the water boil rapidly.
 5 eggs beaten
 Turn the heat off. Let the eggs
remain the the covered pot for 10  1/2 cup whole milk
minutes.  4 bacon strips chopped
 Discard the warm water from the pot  1 small green bell pepper sliced into
and pour cold water into it. You can small cubes
  1 small yellow onion chopped • Grill pan
 1/4 cup sliced sun-dried tomato
 3 tablespoons salted butter PROCEDURE:
 Salt and pepper optional  Heat the oil in a pan.
 Saute the onion, garlic, tomato, and
EQUIPMENT: bell peppers for 3 to 5 minutes.
• Frying pan  Pour-in the chicken (or vegetable)
broth. Let boil.
PROCEDURE:  Add the fish sauce and ground black
 Combine the milk and beaten eggs in pepper. Stir.
a bowl. Beat using a wire whisk or  Pour-in the beaten egg. Stir until the
fork. Set aside (you can add some egg is distributed. Continue to cook
salt and pepper if desired). for 3 minutes more.
 Turn on the heat to medium then  Add the chopped scallions and boiled
start to heat the frying pan (non-stick eggs. Cook for 2 minutes,
pans are best).  Transfer to a serving bowl. Sprinkle
 Put the butter on the pan and let it chopped parsley on top.
melt.  Serve. Share and enjoy!
 One the butter melts and gets hot,
add the sliced onion and bacon. 60. SALTED EGGS AND TOMATO
Saute until it becomes soft. SALAD
 Put-in the green bell pepper and sun-
dried tomato. Cook for 1 minute. YIELD: 1 serving
 Slowly pour-in the beaten egg and
milk mixture. As the eggs starts to INGREDIENT:
form, pull the entire mixture across  salted duck eggs itlog na maalat
the frying pan. Do this step until  2 medium plum tomatoes cubed
small lumps are formed. Do not  1 teaspoon fish sauce
overcook the eggs.
 Transfer to a serving plate. EQUIPMENT:
 Serve. Share and enjoy! • Grill pan

59. SARCIADONG ITLOG PROCEDURE:

 Slice the salted eggs in half.
YIELD: 1 serving  Scrape the egg white and yolk then
arrange in a bowl.
INGREDIENT:  Add the cubed tomatoes and fish
 3 to 4 pieces hard boiled eggs shell sauce. Mix well.
removed  Serve. Share and enjoy!
 1 piece raw egg beaten
 1 small red bell pepper diced 61. EGG DROP SOUP
 1 small green bell pepper diced
 3 medium plum tomato diced YIELD: 2-3 servings
 1 medium yellow onion diced
 1/4 cup chopped scallions green INGREDIENT:
onions  3 cups chicken broth
 2 cloves garlic minced  1 cup water
 1 tablespoon chopped flat leaf  2 eggs beaten
parsley  1 teaspoon grated ginger
 1 1/2 cup chicken broth or vegetable  1 1/2 tablespoon cornstarch
broth  2 tablespoons chopped green onion
 2 tablespoons fish sauce optional
 1/8 teaspoon ground black pepper  Salt to taste
 2 tablespoons cooking oil
EQUIPMENT:
EQUIPMENT: • Soup pot
 YIELD: 3-5 servings
PROCEDURE:
 Dilute the cornstarch in 1/4 cup INGREDIENT:
water. Stir and mix well. Set aside.  FIRST PART: THE SPONGE
 Combine chicken broth and water in  1/3 cup warm milk (temperature
a cooking pot, Bring to a boil. should be 110 F)
 Add the grated ginger. Cook for 2  2 and 1/4 teaspoons active dry yeast
minutes.  1 large egg
 Pour-in the beaten egg. Stir.  2 cups all-purpose flour
 Add-in the cornstarch diluted in  SECOND PART: THE DOUGH
water. Continue to stir until the  1/3 cup sugar
texture of the soup reaches your  4 large eggs lightly beaten
desired texture.  1 teaspoon salt
 Add salt to taste.  1 and 1/2 cup all-purpose flour
 Transfer to a serving bowl. Sprinkle  1 and 1/2 sticks unsalted butter (6 oz)
green onions on top. room temperature
 Serve. Share and enjoy!  FOR THE TOPPING
 3/4 cup softened butter unsalted, for
62. SAUSAGE AND EGG brushing the top
CASSEROLE WITH HASH  3/4 cup powdered sugar
BROWNS
 granulated sugar for sprinkling
YIELD: 2-3 servings
PROCEDURE:
INGREDIENT:
 MAKE THE SPONGE
 5 eggs
 In the bowl of heavy-duty mixer,
 1 cup milk
Add the yeast, milk, egg and 1 cup
 1/2 pound bulk pork sausage all-purpose flour. Mix with a rubber
 1 1/2 cups hash browns spatula just until combined. Sprinkle
 1 cup shredded Monterrey jack the remaining 1 cup of flour over the
cheese top as if to cover the mixture. Let
 1/4 teaspoon salt this stand for about 40-45 minutes.
 1/8 teaspoon ground black pepper There will be cracks on the flour
surface at this point.
EQUIPMENT:
• Soup pot  MAKE THE DOUGH
 Add the sugar, salt, eggs and 1 cup
PROCEDURE: of flour to the bowl with the yeast
 Cook the sausage in a pan until it mixture. Using a dough hook, run the
turns light to medium brown. Drain heavy-duty mixer on low speed for
the liquid and oil. Set aside. about a minute, until the mixture is
 Beat the eggs in a mixing bowl. just about incorporated. Add the
 Stir-in the milk, cheese, salt, and remaining half cup of flour and run
pepper. Mix well. the mixer on medium speed.
 Add the cooked sausage and hash Continue to beat, scraping the bowl
browns. Stir to distribute the as needed, for about 15-20 minutes.
ingredients evenly. You will know when the dough is
 Pour the mixture in a baking dish. ready if it is coming together in the
 Preheat the oven to 350F center of the bowl, and also attaching
 Bake for 40 to 45 minutes. itself to the dough hook. You should
 Serve. Share and enjoy! see the dough slapping the sides of
the bowl like it is almost violently
throwing itself to the sides white it
MERIENDA RECIPES still clinging and rotating with the
dough hook. You should also hear
63. ENSAYMADA the slapping sounds. ( If you don't
 see the slapping action after ten  When the oil becomes hot, scoop
minutes into the mixing, sprinkle about 1/2 cup of the mixture and then
about 2 -3 tbsp of flour into the pour in the pan (add the remaining
bowl. Continue to beat until you oil in the next batches).
reach the slapping stage, giving the  Fry both sides until the color turns
dough a total of about 15-20 minutes golden brown.
in the mixer ).  Sprinkle the remaining sugar on both
sides.
 Now add the butter bit by bit. Make  Serve. Share and enjoy!
sure that the butter is at room
temperature, but not warm or oily. It 65. HALO-HALO
should be pretty soft and malleable.
It helps to enclose the butter inside a YIELD: 1-2 servings
wax paper, press it down using your
thumb or beat it with a rolling pin to INGREDIENT:
give it a malleable consistency.  2 cups of shaved ice
When you add the butter, the dough  1 ripe large banana
will fall apart again for a moment.  1 cup young shredded coconut, fresh
Continue to beat until you hear the or bottled
slapping sounds again. This should
 1/2 cup sweet corn or chickpeas
take about 5 minutes or so. The
(garbanzos)
dough is now, once again, clinging
 2 cups evaporated milk
together in the center and in the
dough hook with the slapping sound.  1 cup firm gelatin set into a gel and
The dough is sticky but shiny at this cut into 1/2 inch cubes
point.  2 ripe mangoes
 1 cup ripe jackfruit
64. BANANA FRITTER (MARUYA)  1 cup cooked sweet yams or (ube
halaya)
YIELD: 3-5 servings  4 scoops of favorite ice cream
 1/2 cup rice pop
INGREDIENTS:
 6 pieces banana saba or plantain
variety, ripe (mashed) PROCEDURE:
 1 cup all-purpose flour  Peel mangoes and slice into half-inch
 1 1/2 teaspoon vanilla extract cubes.
 1 piece egg beaten  Divide each ingredient into 4 equal
 1 teaspoon baking powder parts. Get 4 tall glasses, then place
 3/4 cup granulated white sugar each ingredients layer by layer.
 1 cup fresh milk  Put the one-half cup of shaved ice to
each glass.
 3/4 cups cooking oil
 Pour a quarter of milk evap over
 1/2 teaspoon salt
shaved ice to each glass.
 Put a scoop of ice cream on top
EQUIPMENT:
• Frying pan  Drizzle some nuts or rice crispies on
top of the ice cream.
PROCEDURE:
 In a large bowl, combine flour, 66. BIBINGKANG MALAGKIT
baking powder, salt, and 1/2 cup
sugar. Mix well. YIELD: 2-3 servings
 Gradually add the mashed bananas
INGREDIENT:
while mixing.
 2 cups glutinous rice sweet rice or
 Add the egg, vanilla extract, and
malagkit, washed
milk. Mix to incorporate all the
 2 1/4 cups brown sugar
ingredients.
 Heat half of the oil in a pan.  4 cups coconut milk
 2 cups coconut cream
  1/2 tsp salt
 banana leaves PROCEDURE:
 In a bowl, combine 2 tablespoons of
EQUIPMENT: water, turmeric powder, and salt.
• Flat pan Mix well and set aside.
 Pour cooking oil in a wide pot and
PROCEDURE: heat.
 Combine glutinous rice and 4 cups of  When the oil is hot, slice the bananas
coconut milk in a cooking pot. Heat using a mandolin slicer and place a
and let boil, then reduce heat and batch of sliced bananas in the hot oil.
cook while stirring until the texture  Deep fry the banana until almost
thickens. This process can range crisp. When the bananas are almost
from 18 to 20 minutes, or even more. done, scoop a teaspoon of the
 Add 1 1/4 cups of sugar and salt. turmeric mixture and gently add to
Continuously stir and cook for 10 the oil. Note: Be very careful. This is
more minutes or until the rice is an optional step. Doing this can add
completely done. The texture should a yellowish color to the banana slices
be very sticky. and make it more crisp.
 Meanwhile, arrange banana leaves in  Once the oil stops bubbling, remove
a 9 by 13 inches baking pan. the bananas and drain excess oil. Set
Transfer the cooked sticky rice to the aside.
baking pan. Set aside.  Meanwhile, lets make the simple
 Make the topping by heating a sauce syrup. Heat a saucepan and pour in
pan and combining 2 cups of coconut 1/2 cup of water and 1/2 cup
cream and remaining 1 cup of brown sugar.Let boil.
sugar. Let boil and simmer while  Gently stir the mixture and turn off
stirring once in a while until the the heat. Let cool.
texture thickens.  Quickly dip the banana chips in the
 Preheat oven to 400 degrees simple syrup. Drain the excess liquid
Fahrenheit. after dipping.
 Spread the topping equally over the  Once the liquid dries-up, place the
cooked sticky rice. Bake for 12 to 18 banana chips in a container, or serve
minutes or until the topping becomes right away.
a little firm.  Share and enjoy!
 Remove from the oven and let cool.
 Serve. Share and enjoy 68. BUKO PANDAN

67. BANANA CHIPS YIELD: 2-3 servings

YIELD: 2 servings INGREDIENT:

 bunch pandan leaves or pandan
INGREDIENT: extract, see notes
 2 lbs raw bananas peeled (plantains  3 cups water
are recommended)  3 oz unflavoured gelatine see notes
 3 to 4 cups cooking oil  ½ cup condensed milk adjust to taste
 1/2 teaspoon turmeric powder  ½ cup table cream adjust to taste
Optional  12 oz shredded young coconut meat
 2 tablespoons water Optional see notes
 1 teaspoon salt Optional  12 oz cooked tapioca pearls in syrup
Simple Syrup
 1/2 cup water EQUIPMENT:
 1/2 cup white sugar • Bowl
 Cooking Procedure
PROCEDURE:
EQUIPMENT:  Add pandan leaves to a pot filled
• Frying pan with 3 cups of water and bring to a
 boil. Lower heat and simmer for 20  2 tablespoons banana ketchup Jufran
minutes. brand, found in most Asian markets
 Remove the pandan leaves then add  Pinch of salt
the gelatine. Stir to dissolve and  2 tablespoons heaping cornstarch
bring the mixture to a boil again.
Follow package instructions. EQUIPMENT:
 Pour gelatine into an 8×8 baking pan • Frying pan
or dish and allow to cool and set.
When ready, cut into ½-1 inch cubes. PROCEDURE:
 In a small bowl, stir condensed milk  In a large bowl, mix the ground pork,
and table cream until combined. minced shrimp, onion, celery, carrot,
 In a larger bowl, add the rest of the soy sauce, egg and a little salt and
ingredients: shredded coconut, pepper by hand. If necessary, chop
tapioca pearls and your cubed on a cutting board to ensure that it
gelatine. Pour half of your milk everything is fine and well
mixture and stir. At this point, you'll incorporated. Heat a little peanut oil
want to taste your buko pandan to in a small frying pan, and cook a
see how much more milk and cream teaspoon of the filling to check for
you want to add. Add in small taste. Adjust seasoning as necessary.
increments until you get the The filling can be prepared up to a
sweetness and consistency you day in advance and chilled in the
desire. refrigerator in a tightly sealed
 Chill at least an hour before serving container.
(see notes). Optional: top with ice  To roll the lumpia, I find that it helps
cream! to separate the wrappers in advance;
cover with a damp paper towel to
69. LUMPIANG SHANGHAI prevent from drying out. Take the
wrapper and place on your work
YIELD: 3-5 servings surface on a diagonal so one point is
facing you. Place about 1 tablespoon
INGREDIENT: of filling towards the bottom of the
 2 lbs ground pork egg roll. Turn up the bottom corner
 1 1/2 lbs 21/30 shrimp peeled, de- and roll upwards. Fold in the left and
veined and minced (cut lengthwise, right corners, making sure the filling
then cross-wise, thin) is nicely packed, with no air pockets.
 1/2 cup minced yellow onion Continue rolling. Dip you finger in
 1/2 cup Chinese celery or the heart of water, pat it on the remaining corner
regular celery, cut into thin lengths and finish rolling the lumpia, sealing
then finely minced the edge. The lumpia should be about
 1/2 cup carrot minced 1/2 inch in diameter. See the GIF in
 6-7 tablespoons soy sauce I like the post illustrating how to roll
Silver Swan brand soy sauce in this lumpia for reference. Continue
rolling until your lumpias are done,
 1 large egg
there should be enough filling for
 1/2 teaspoon kosher salt to taste
about 125 lumpia.
 Freshly ground black pepper to taste
 Keep the lumpia covered in a single
 125 5" square spring roll wrappers I layer in the refrigerator with a damp
like Spring Home wrappers from paper towel over top until ready to
TYJ Food in Singapore; they come fry, or freeze in an air tight container
in 50 count packs for later.
 Peanut oil for frying  Make the dipping sauce by
combining the vinegar, water, sugar,
For the Sauce banana ketchup and salt in a small
 4 tablespoons rice vinegar sauce pan. Bring to a boil and stir.
 2 cups + 6 tablespoons water Lower the heat to a simmer, and
 2 tablespoons granulated sugar cook until it becomes thin and clear,
about 5 minutes. Take a few
 tablespoons of the liquid and create a
slurry with the cornstarch, whisking INGREDIENT:
until smooth. Stir in the slurry into  16 oz silken tofu
the sauce, whisking constantly, to  1 1/4 cups brown sugar
thicken the sauce. Set aside.  1 cup water
 To fry the lumpia, heat the peanut oil  1 teaspoon vanilla
in a deep fryer or deep sided skillet  1 cup tapioca or sago pearls see notes
to 350 degrees. Working in batches,
add the lumpia about 4-6 at a time,
and fry until golden brown. You will PROCEDURE:
know the the lumpia are ready when  Bring a large pot of water to a boil.
they are golden brown, and the Cook the tapioca pearls according to
filling is fully cooked; this should your package instructions. This can
take about 4 minutes for freshly be done in advance; just be sure to
rolled lumpia, or about 6 minutes for store the prepped pearls with some
frozen. Let the lumpia drain on a water or a little brown sugar syrup
rimmed platter lined with paper (next step).
towels – my Tito Alex recommends  Combine the brown sugar, water, and
placing the lumpia standing up (like vanilla in a small saucepan and place
soldiers) so they do not get soggy. over medium-high heat. Bring to a
 Serve immediately with the sauce boil, stir to dissolve the sugar, and
(it’s also wonderful with Jufran Hot lower heat to a simmer. Continue
Banana Sauce). simmering for about 2-4 minutes and
remove from heat. This syrup, or
70. FILIPINO COCONUT RICE arnibal, can also be made in advance.
PUDDING WITH CORN:  Place silken tofu in a parchment
GINATAANG MAIS lined steamer. Steam for 10-15
minutes, or until heated through.
YIELD: 2-5 servings Alternatively, you can microwave
the tofu for about 2-5 minutes.
INGREDIENT:
 To serve, scoop slices of warm silken
 4 cups coconut milk tofu into a small cup. Top with
 1/2 cup glutinous rice rinsed and tapioca or sago pearls. Pour hot
drained brown sugar syrup (arnibal) on top.
 1 1/2 cups whole kernel corn Serve immediately, while warm.
 1/2 cup granulated sugar
 1/4 cup half & half cream optional 72. BANANA CUE

EQUIPMENT: YIELD: 2-5 servings

• Wok pan
INGREDIENT:
PROCEDURE:  10 pcs. semi-ripe or ripe Saba
 In a saucepan, combine the coconut Banana
milk and rice, and bring to a boil  1/4 cup brown sugar
over medium-high heat.  2 cups Vegetable cooking oil
 Cook, stirring regularly, over low  10 pcs bamboo skewers
heat until the rice is cooked, about 25
minutes. EQUIPMENT:
 Add the corn and sugar, and continue • Frying pan
cooking for 5 minutes.
 Serve hot or cold and drizzled with PROCEDURE:
cream, if desired.  In a large wok at high flame heat
cooking oil, when hot, drop the
71. TAHO bananas and fry for about 2 minutes
or until they start to slightly brown.
YIELD: 1-3 servings  Sprinkle the brown sugar and let it
stand without stirring.
  When the sugar starts to caramelize, 1-inch of water (bain marie or water
start stirring the bananas to have it bath)..
coated with caramelized sugar.  Bake in a 375 F oven for about 50
 Continue frying, stirring several minutes to 1 hour or until a toothpick
times to have the bananas fully inserted in the middle of custard
coated with caramelized sugar. Turn comes out clean.
the heat off once the bananas are  Remove from oven, allow to cool,
cook through, do not overcook. and refrigerate to chill and
 Drain in Fry Skimmer Strainer or completely set. To serve, turn flan
Colander or deep bowl with paper over on a serving plate, ending with
towel to remove excess oil. caramel on top.
 Skewer two bananas in a bamboo
stick while they slightly cool down. 74. BIKO
 Serve.
YIELD: 3-5 servings
DESSERT RECIPES INGREDIENT:
 4 cups glutinous rice
73. LECHE PLAN
 3- 14 oz cans coconut milk
YIELD: 1-2 servings  1 ½ cup water
 2 ½ cups dark brown sugar packed
INGREDIENT:  ¼ teaspoon kosher salt
 9 tablespoons sugar
 12 egg yolks, from large eggs EQUIPMENT:
 1 can (14 ounces) sweetened • Flat pan
condensed milk
PROCEDURE:
 1 can (12 ounces) evaporated milk
 Place rice in a large bowl. Cover
EQUIPMENT: 3 llanera molds with cool water and soak overnight.
Drain and rinse rice. Drain and set
PROCEDURE: aside.*
 Place 3 tablespoons of sugar in each  Preheat oven to 350° F. Generously
of the three llaneras. butter an oven safe 9×13-inch
casserole pan.
 Set llanera on the stove over low heat
and using tongs, move repeatedly  Reserve ¾ cup of coconut milk. Pour
over flames until sugar is melted and remaining coconut milk and 1 ½
turns into a golden liquid. cups water in a large sauce pot. Set
over medium heat and cook until
 Continuously tilt and swirl the
mixture begins to simmer. Add
llanera to ensure even melting and to
drained rice. Stir often, making sure
distribute the liquid on the bottom of
rice does not burn along the sides of
the mold. Remo
the pot. Continue to cook over
 Remove from heat and allow caramel
medium heat for 5-8 minutes until
to cool and harden. Repeat the
rice has soaked up most of the liquid.
process with the remaining llanera.
 Reduce heat and add 1 ½ cups brown

sugar and salt to rice mixture.
 In a bowl, combine egg yolks and Continue to cook, another 5-8
condensed milk. Whisk to combine. minutes, stirring often. Taste a small
 Add evaporated milk, gently stirring amount of rice to check it is cooked
in a circular motion until blended. through. At this point, the mixture
 Using a cheesecloth or fine-mesh should be thick and sticky. Transfer
sieve, strain egg-milk mixture to cooked rice mixture into prepared
remove stray egg whites. pan. Spread into an even layer.
 Pour mixture into prepared llaneras  In a small sauce pot, combine
and cover tighly with foil Arrange in reserved coconut milk and remaining
a a wide, oven-safe dish with about 1 cup brown sugar. Bring to a boil
until sugar has dissolved. Remove
 from heat. Allow to cool slightly, 3-5 INGREDIENT:
minutes, before gently pouring over  3 cups fresh coconut shredded
rice mixture.  2 cups fruit cocktail, drained
 Bake for 1 hour, until brown sugar  1 cup nata de coco
topping has thickened and is  1 250ml All-purpose cream, chilled
bubbling. Allow to cool slightly  1/3 cup condensed milk
before serving. The caramel topping
will be very hot. EQUIPMENT:
• Bowl
75. GINATAANG HALO-HALO
(BINIGNIT) PROCEDURE:
 Drain fruit cocktail, nata de coco and
YIELD: 1-2 servings fresh shredded coconut for about an
hour. This will prevent your salad
INGREDIENT: from being soggy.
 1 1/2 cups sweet potatoes kamote,  In a separate bowl pour All-purpose
diced cream(Chilled) and sweet condensed
 1 cup taro roots gabi, diced milk and mix well.
 1 1/2 cups purple yam  Place drained fruits in a bowl then
 1 1/4 cup plantains saging na saba, add the cream mixture.
diced  Toss fruits lightly and mix
 1 cup ripe jackfruit langka, sliced thoroughly until well blended.
 2 cups small tapioca pearls cooked  Chill for about an hour and serve.
 12 to 20 pieces glutinous rice balls
bilo-bilo 77. CREAMY MAIS CON YELO
 1 cup granulated white sugar
 3 1/2 cups coconut milk YIELD: 1-2 servings
 2 cups water
INGREDIENT:
 1 piece NESTLÉ® All
PROCEDURE: Purpose Cream, 125mL
 Pour water in a large cooking pot and  1/3 cup NESTLÉ®
apply heat. Let boil. Carnation® Condensada
 Add 1 3/4 cups of coconut milk then  1 can Cream Style Corn
wait until it re-boils.  4 cups crushed ice
 Put-in the sweet potatoes, purple  1/2 cup NESTLÉ®
yam, and taro roots and simmer for 8 Cornflakes
minutes.
 Pour-in the remaining coconut milk, EQUIPMENT:
sugar, and glutinous rice balls then • Bowl
stir. Simmer for 7 minutes.
 Add the plantains then cook for an
additional 2 minutes. PROCEDURE:
 Put-in the jack fruit and cook for 2  Mix NESTLÉ® All Purpose Cream,
minutes more. NESTLÉ® Carnation® Condensada,
 Slowly slide-in the cooked tapioca half of cream-style corn, and ice.
pearls then stir. Simmer for 1 minute.  Pour into serving glasses.
 Turn off heat and transfer to a  Top with half of the cream-style corn
serving plate. and NESTLÉ® Cornflakes. Serve
 Serve either hot or cold. Share and immediately.
enjoy!
78. CASSAVA CAKE
76. CREAMY BUKO SALAD
YIELD: 2-4 servings
YIELD: 2-4 servings
INGREDIENT:
  2 packs grated cassava about 2 lbs brush to the egg white and brush it
total weight on the cassava cake.
 2 cups coconut milk  Set your oven to broil mode. Broil
 1/2 12 oz. can evaporated milk the Cassava cake until color turns
 3 pieces egg light brown.
 1/4 cup butter melted  Garnish with extra grated cheese on
 6 tablespoons cheddar cheese grated top. Serve. Share and enjoy!
 1/2 cup condensed milk
 14 tablespoons granulated white 79. PLANTAIN BANANAS IN
sugar SYRUP (MINATAMIS NA
SAGING)
Topping ingredients:
YIELD: 3-5 servings
 2 tablespoons flour
 2 tablespoons sugar
INGREDIENT:
 1/2 cup condensed milk
 6 pieces plantain banana (Saging na
 2 tablespoons cheddar cheese grated Saba) - each one cut into 3 parts
 2 cups coconut milk diagonally
 1 cup brown sugar
EQUIPMENT:
 1 ½ cup water
• Flat pan
 1 teaspoon vanilla extract (optional)
PROCEDURE:  ¼ teaspoon salt (optional)
 Make the batter by combining the  1 cup cooked tapioca pearls (sago)
grated cassava, butter, 1/2 cup (optional)
condensed milk, 1/2 cup evaporated  1 can evaporated milk (optional)
milk, 6 tablespoons cheddar cheese,
14 tablespoons sugar, and 2 eggs in a EQUIPMENT:
mixing bowl and mix thoroughly. • Frying/Wok pan
 Add the 2 cups coconut milk in the
mixing bowl where the mixed PROCEDURE:
ingredients are. Mix again.  In a saucepan, heat water until it
 Grease the baking tray then pour-in boils. Add sugar and salt, stirring
the batter (these are the ingredients continuously until completely
that you just mixed together). dissolved.
 Pre -heat oven for 350 degrees  Add vanilla extract. Bring to boil
Fahrenheit for 10 minutes then put-in then lower heat to medium. Let it
the baking tray with batter and bake simmer for 10 minutes.
for 1 hour. Remove from the oven  Add the plantain bananas and cover.
and set aside. Continue cooking for another 10
 Meanwhile prepare the topping by minutes until bananas are tender and
combining 2 tablespoons sugar and syrup has thickened.
flour in the heated saucepan.  Add the tapioca pearls before and
 Pour-in 1/2 cup condensed milk then remove from heat. Let it cool down
mix thoroughly. to room temperature or chill before
serving.
 Add 2 tablespoons cheddar cheese
while stirring constantly.  Add ice (cubes or crushed) and
evaporated milk to each serving.
 Pour 2 cups of coconut milk and stir
constantly for 10 minutes
80. SUMAN MALAGKIT WITH
 Pour the topping over the Cassava
COCONUT CARAMEL SAUCE
Cake (baked batter) and spread
evenly.
YIELD: 5 servings
 Separate the yolk from the egg white
of the remaining egg (we’ll be INGREDIENT:
needing the egg white only)
 1 can (13.5 ounces) coconut milk
 Glaze the topping with the egg white
 1 cup sugar
using a basting brush. Simply dip the
  1 teaspoon salt YIELD: 3-5 servings
 3 cups glutinous rice
For the Coconut Caramel Sauce INGREDIENT:
 1 can (13.5 ounces) coconut milk  2 cups flour
 1 cup brown sugar  1 cup powdered full cream milk
 1/2 teaspoon salt (Nido)
 1 cup sugar
EQUIPMENT:  1 cup butter, melted
• Saucier pan For the Pinipig Flavor
 1/2 cup pinipig
PROCEDURE: For the Cashew or Peanut Flavor
 In a bowl, place rice and enough cold  1/2 cup unsalted cashew or peanut
water to cover. Soak for about 1 hour For the Cookies and Cream Flavor
and then drain well.  6 Oreo cookies
 Meanwhile prepare banana leaves by  1 tablespoon butter, melted
trimming stiff ends. Cut into 10 x 10
inch squares. If leaves feel stiff, EQUIPMENT:
briefly pass over gas flames for • Bowl
about 10 to 20 seconds until pliable.
 In a pot, combine coconut milk, PROCEDURE:
sugar, and salt. Stir until sugar and  In a skillet over medium heat, add
salt are dissolved. Add rice and stir flour. Toast, stirring regularly, until
to disperse. lightly browned and aromatic.
 Cover and cook rice over medium- Remove from heat and allow to cool.
low heat until liquid is absorbed.  In a bowl, whisk together toasted
 Remove from heat and allow to flour, powdered milk, and sugar until
slightly cool. Place about 2 to 3 well combined. Add butter and
heaping tablespoonfuls on a banana continue to stir until well combined.
leaf and shape into logs, leaving  Transfer mixture into a flat baking
about 1 inch on sides. Roll banana dish and using a polvoron mold,
leaves tightly around the rice to form shape into solid cookies. Make sure
a log and fold both edges to seal. mold is as compact as possible.
 In a pot, arrange suman with folded  Arrange in a single layer on a baking
side down and add enough water to sheet and freeze until firm for about
cover at about 1-inch. Place a layer 30 minutes.
of banana leaves over suman and a  Wrap individually in cellophane or
plate on top to weigh them down. Japanese paper wrappers.
Cover pot with lid.
 Over medium heat, cook for about 45 For the Pinipig Flavor
minutes to 1 hour or until rice is fully  In a skillet over medium heat, add
cooked. With tongs, remove suman pinipig. Toast, stirring regularly,
from water and allow to cool. until lightly browned and begins to
 To serve, peel leaves and drizzle pop. Remove from pan and allow to
suman with coconut caramel sauce. cool.
 In a food processor, process until
For the Coconut Caramel Sauce coarsely ground.
 In a saucepan over medium heat,  Add to polvoron mixture and whisk
combine coconut milk, brown sugar, together until well combined.
and salt and whisk together until
sugar and salt are dissolved. For the Cashew or Peanut Flavor
 Bring mixture to a boil. Continue to  In a skillet over medium heat, add
cook, stirring regularly, for about 20 cashews or peanuts. Toast, stirring
to 25 minutes or until mixture is regularly, until aromatic. Remove
reduced and thickened. from pan and allow to cool.
 In a food processor, process until
81. POLVORON coarsely ground.
  Add to polvoron mixture and whisk  Divide the batter into the baking
together until well combined. cups, place baking tray in oven, and
bake for about 18-20 minutes or until
For the Cookies and Cream Flavor the cakes are golden, springy to the
 Scrape off cream filling from touch and a toothpick inserted in the
cookies. center comes clean.
 In a food processor, process until  Brush with remaining melted butter
coarsely ground. and sprinkle with sugar (and cheese
 Add to polvoron mixture plus if desired).
additional 1 tablespoon butter and
whisk together until well combined. BREAD AND PASTRY
82. MAMON
RECIPES
83. SPONGE CAKE ROLL
YIELD: 3-5 servings
YIELD: 12 servings
INGREDIENT:
 1 1/4 cups cake flour
INGREDIENT:
 1 1/4 teaspoons baking powder
 5 pieces eggs
 1 cup granulated sugar plus 2
 ½ teaspoon cream of tartar (optional)
tablespoons, divided
 ½ cup granulated sugar
 1/2 teaspoon kosher salt
 ½ cup milk
 1 teaspoon Meyer lemon zest (see
 1 teaspoon vanilla extract
notes below)
 ½ cup flour
 4 large eggs, yolks and whites
separated  2 tablespoons cornstarch
 1/2 teaspoon cream of tartar  1 ½ teaspoon baking powder
 1/2 teaspoon vanilla  3 tablespoons powdered sugar
FILLING
 1/3 cup water
 1 stick margarine, softened
 1/2 cup plus 2 tablespoons melted
butter, divided  2 tablespoons granulated sugar
 grated cheese for serving, if desired
EQUIPMENT:
EQUIPMENT:
• Bowl
• Microwave oven
PROCEDURE:
PROCEDURE:
 Separate egg yolks from egg whites.
 Preheat oven to 325°F. Place baking
cups (I used 6 4″d x 1.2″h baking  In a bowl, beat the egg whites using
cups) on a baking sheet and set aside. a mixer at low speed for 1 minute or
until frothy.
 In a large bowl, sift together cake
flour, baking powder, 1/2 cup sugar,  Sprinkle the cream of tartar on top
and salt. Mix in lemon zest. and continue beating until soft peaks
form.
 In the bowl of an electric mixer fitted
with the whisk attachment, beat the  Gradually add ¼ cup of the
egg whites with the cream of tartar granulated sugar, a tablespoon at a
until it becomes frothy, and soft, time, while continuously beating.
fluffy peaks begin to form. Gradually Once all sugar is added, turn up the
add 1/2 cup sugar and beat until you speed to medium and continue
have soft peaks. Slowly add the egg beating the meringue until it forms
yolks, vanilla and water and beat stiff glossy peaks.
until just combined.  In a large bowl, cream together the
 With the mixer on low speed, egg yolks, the remaining ¼ cup
gradually add the flour mixture to the sugar, milk, and vanilla extract until
batter, followed by 1/2 cup melted it becomes light in texture and color.
butter.
  Sift the flour, cornstarch, and baking  Add ½ cup of the sugar and stir until
powder and add to the egg yolk incorporated. Add the milk, oil, and
mixture. Mix well. ube flavoring and stir until
 Gently fold in a third of the meringue combined.
into the egg mixture and then add the  Add the flour mixture in two
rest and fold until well combined. additions and stir until the batter is
 Pour the batter into a 15x10x1-inch smooth.
pan lined with wax or parchment  In the bowl of a stand mixer ( or use
paper. a handheld mixer), whisk the egg
 Bake in a 375 F oven for about 15 whites until frothy. Add the cream of
minutes or until the cake is golden. tartar and continue whisking until
 Remove from the oven and loosen soft peaks form. Gradually add the
the edges of the cake. Transfer the remaining ½ cup sugar while beating
cake including the wax paper to a until the egg whites form firm, shiny
rack and allow to cool. peaks.
 Dust a wax or parchment paper with  Fold about a third of the meringue
powdered sugar and invert cake onto into the yolk mixture to thin down
the paper. Gently peel the other wax the consistency of the yolk batter.
paper off the cake. Using a rubber spatula, gently fold in
 Beginning with the narrow side, roll the remaining meringue 1/3 at a time.
the cake up together with the wax  Once the batter is uniform in color,
paper. Let it cool down completely, spoon into large muffin molds until
seam side down, for 10 to 15 2/3 full.
minutes.  Bake in the preheated oven for 17 to
 Once the cake has cooled, gently 20 minutes or until a toothpick
unroll and spread cake with softened inserted in the center comes out
margarine and sprinkle with clean.
granulated sugar and re-roll.
 Cut into 1-inch-thick slices to serve. 85. MANGO BREAD LOAF

84. UBE MAMON YIELD: 9 servings

YIELD: 12 servings INGREDIENTS:

 2 cups flour
INGREDIENTS:  1 cup s2 teaspoons cinnamon
 2 cups flour  2 teaspoons baking soda
 1 tablespoon baking powder  ½ teaspoon salt
 8 large eggs, egg yolks and egg  ¾ cup oil
whites separated  2 eggs
 1 cup sugar  3 Manila mangoes (about 2 ½ cups),
 ½ cup milk peeled and chopped
 6 tablespoons oil  ½ cup raisins
 4 teaspoons Ube flavoring  1 tablespoon lemon juice
 ½ teaspoon cream of tartar
EQUIPMENT:
EQUIPMENT:  1 9 x 5 Loaf Pan
• Microwave oven
PROCEDURE:
PROCEDURE:  Preheat oven to 350 F.
 Preheat oven to 350 F.  Grease a 9 x 5 loaf pan and set aside.
 Combine flour and baking powder in  In a bowl, combine flour, sugar,
a bowl and set aside. ground cinnamon, baking soda, and
 In a large bowl, beat the egg yolks on salt. Whisk together until well-
medium speed until lighter in color distributed.
and slightly thicker.
  In a small bowl, combine oil and
eggs. Beat until well-blended and YIELD: 2-3 servings
add to flour mixture.
 Add mangoes, raisins, and lemon INGREDIENT:
juice. Mix well. For the Corned Beef
 Pour mixture into the prepared loaf  1 tablespoon canola oil
pan and bake in the preheated oven  2 cloves garlic, peeled and minced
for about 50 minutes to 1 hour or  1 small onion, peeled and chopped
until a toothpick inserted in the  1 can (12 ounces) corned beef
middle comes out clean.
 Remove from oven and allow to cool For the Dough
before slicing.  1/4 cup warm water
 1 package (1/4 ounce) package active
86. BANANA PANDAN BREAD dry yeast
 1 cup lukewarm milk
YIELD: 12 servings  2 ounces butter, room temperature
 2 eggs, beaten
INGREDIENTS:  1/2 cup sugar
 ½ cup butter, melted  1 1/2 teaspoons salt
 2 eggs  4 1/4 cups flour
 2 cups brown sugar  1/2 cup fine breadcrumbs
 ¼ teaspoon salt
 2 ½ cups flour EQUIPMENT:
 2 tablespoons baking powder • Bowl
 4 ripe saba bananas, peeled and
mashed PROCEDURE:
 1 tablespoon pandan extract Make the Corned Beef Filling:
 ½ cup cashew nuts  In a wide pan over medium heat,
heat oil. Add the onions and garlic
EQUIPMENT: and cook until softened.
• Flat pan  Add the corned beef and cook,
breaking apart to pieces, for about 5
PROCEDURE: to 7 minutes or until heated through.
 Preheat oven to 350 F. Season with salt and pepper.
 Lightly grease a 9 x 13 baking dish  Remove from pan and allow to
or line with parchment paper. completely cool.
 In a bowl, add butter and eggs and
beat until combined. Make the Bread:
 Add sugar and salt and continue beat  In a bowl of your stand mixer,
until dissolved. combine water, and yeast. Let
 Add flour and baking powder and mixture sit for 10 minutes until it
continue to beat. becomes bubbly. Stir well.
 Add bananas and stir to combine.  In a small bowl, combine milk,
 Add pandan extract and mix until butter, eggs, sugar, and salt. Stir
color is distributed. together until incorporated.
 In the prepared dish, transfer batter  Add the milk mixture and 2 cups of
and spread with a spatula. Sprinkle the flour to the yeast mixture. With
cashew nuts on top. the dough hook attachment, mix
 Bake in the oven for about 20 to 25 everything together on medium
minutes or until golden and a speed until incorporated.
toothpick inserted in the center  Gradually add the remaining 2-1/4
comes out clean. cup flour in ½ cup increments and
 Allow to cool and then slice into continue to combine all ingredients.
servings.  On a lightly floured surface, turn
over the dough and knead, lightly
87. CORNED BEEF PANDESAL adding flour as necessary, for about
 10 minutes or until smooth, supple  Make a well in the center of the dry
and elastic. mixture and add liquid mixture. Stir
 In a lightly oiled large bowl, place until just combined. DO NOT
the dough. Cover with plastic film OVERMIX. A few lumps and
and allow to rise for about 1 to 1 1/2 streaks of flour are fine.
hours or until double in size.  Spoon the batter into the muffin pan
 Transfer dough to a lightly-floured up to 3/4 full.
surface. Divide into 24 pieces and  Bake in a 350 F oven for about 15 to
flatten each portion with the palm of 17 minutes, or until the muffins are
your hands to about 1/4 inch thick. golden and a toothpick inserted at the
 Spoon about a tablespoon of the center of a muffin comes out clean.
corned beef in the center of the  Remove from oven and allow to
dough. Fold the edges of the dough slightly cool before removing from
over the filling and pinch the ends pan.
while twisting it slightly to seal.
 Roll each ball of dough in 89. MONAY
breadcrumbs and arrange them 1-
inch apart on a lightly-greased YIELD: 12 serving
baking sheet with the seams side
down. INGREDIENT:
 Cover with a cloth and allow to rise  1/4 cup water (105-115 F)
for about 1 to 1 1/2 hours or until  2 1/4 teaspoons active dry yeast
double in size.  1/4 cup sugar
 Bake in a 350 F oven for about 15 to  3/4 cup warm milk
20 minutes or until golden brown.  1 egg
Serve hot.  1/4 cup melted butter
 1/4 cup powdered milk
88. KABABAYAN  1 teaspoon salt
 4 cups all-purpose flour
YIELD: 12 servings
Egg wash
INGREDIENT:
 1 egg
 1 1/2 cups all-purpose flour
 1 tablespoon milk
 3/4 cup brown sugar
 1 teaspoon baking powder EQUIPMENT:
 1/2 teaspoon baking soda • Microwave oven
 1/2 teaspoon salt
 2 eggs PROCEDURE:
 1 cup milk or evaporated milk  In a large bowl, add the warm water.
 1/2 cup canola oil Sprinkle the yeast and about one
 1 tablespoon vanilla extract teaspoon of the sugar. Let the
mixture sit for about 5 minutes or
EQUIPMENT: until thick and foamy.
 12-hole muffin pan  Add the egg, butter, warm milk, dry
milk powder, the remaining sugar,
PROCEDURE: and salt. Using a wooden spoon, stir
 Preheat oven to 350 F. Grease a until blended.
regular muffin pan with melted  Add the flour and stir with a wooden
butter and set aside. spoon until a shaggy dough forms.
 In a large bowl, combine flour,  Turn the dough over on a flat
brown sugar, baking powder, baking working surface and knead for about
soda, and salt. Whisk until well- 10 to 15 minutes or until smooth and
distributed. elastic, lightly dusting hands with
 In a mixing bowl, combine eggs, flour as needed to keep the dough
milk, oil, and vanilla extract. Whisk from sticking.
until well-blended.
  Lightly oil a large bowl. Shape the mixture until light and fluffy. Scrape
dough into a ball and gently turn it the sides of the bowl with a spatula
over and gently swipe on the inside as needed.
of the bowl to oil the top. Then flip  While beating, add the egg whites
and place in the bowl, oiled side up. gradually, mixing well after each
 Cover with a clean towel and let the addition.
dough rise for 1 hour or until double  Beat in the vanilla extract.
in size.  In a small bowl, combine flour and
 Gently deflate the dough by salt. Add to the butter mixture.
punching down. Turn over on the  While beating at low speed,
working surface and gather into a gradually add the dry mixture to the
ball. Cut the dough into halves and butter mixture and beat until
cut each half into 6 portions. moistened. Increase the speed to
 Using the palm of your hands, roll medium-high and continue to beat
each dough into a smooth ball. until well-incorporated.
 Arrange the balls in a single layer on  Transfer the batter into a large pastry
a parchment-lined baking sheet, bag with a 1/4-inch round tip or
leaving about 2 inches of space in Ziploc bag with the tip cut off.
between.  Pipe the batter into about 1/4-inch
 Using a sharp knife or scissors, make thick and 3 inch-long logs on the
a deep cut in each ball halfway, but prepared baking sheets at about 2
not all the way through. inches apart.
 Loosely cover with a clean towel and  Bake in a preheated 350 F oven for
let rest for about 10 minutes. about 14 to 17 minutes, or until the
 Meanwhile, preheat the oven to 350 sides are starting to brown, but tops
F. are still light in color.
 In a small bowl, make the egg wash  Remove from the oven, allow to
by combining 1 egg and 1 tablespoon slightly cool, and transfer to a cookie
milk. Whisk until well-blended. rack while still warm.
 Brush the tops of the buns with the  Allow to cool completely. Cookies
egg wash and bake for 20 to 25 will crisp up as they cool.
minutes, or until lightly golden on
top. 91. OTAP

90. LENGUA DE GATO YIELD: 30 serving

YIELD: 70 cookies INGREDIENT:

For the First Dough
INGREDIENT:  1 cup warm milk (105-115 F)
 1 cup softened butter  2 1/4 teaspoons active dry yeast
 1 cup sugar  1/2 cup sugar
 3 egg whites, room temperature  1/2 teaspoon salt
 1 teaspoon vanilla extract  1 egg
 1 3/4 cup all-purpose flour  1/4 cup vegetable shortening, very
 1/4 teaspoon salt soft
 2 tablespoons butter, melted
EQUIPMENT:  3 cups all-purpose flour (plus up 1/4
 Pastry bag with a 1/4-inch round tip cup for rolling)
 sugar for rolling
PROCEDURE:
 Preheat oven to 350 F. Line 2 baking For the Second Dough
sheets with parchment paper and set  1/4 cup butter, softened
aside.  1/4 cup vegetable shortening,
 In the bowl of a stand mixer, softened
combine butter and sugar. Use the  3/4 cup flour
paddle attachment to cream the
EQUIPMENT:  Preheat oven to 350 F.
• Bowl  Use a knife to slice the dough into
1/2-inch portions. Take one portion,
PROCEDURE: and roll it out very thinly (paper-
 In the bowl of a stand mixer, pour thin) into an oval shape. Lightly dust
the warm milk. Sprinkle the yeast the rolling pin to keep the dough
and about 1 teaspoon of the sugar. from sticking.
Let the mixture stand for about 5 to  Carefully dip the shaped dough on a
10 minutes, or until foamy. plate of white sugar to coat. Repeat
 Add the remaining sugar, salt, egg, with remaining dough portions.
shortening, and the melted butter.  Arrange the otap dough in a single
Stir with a wooden spoon until layer on parchment-lined baking
incorporated. sheets and bake in the preheated 350
 Add the flour, and using the dough F oven for about 15 to 18 minutes, or
hook, slowly beat the mixture on low until the top is golden and crisp.
until the flour is moistened.  Allow the otap to cool completely
 Turn the speed to medium-high and and remove from pan.
beat the dough for 12 to 15 minutes,
or until the dough gathers in the 92. KALIHIM
center and pulls from the side of the
bowl. YIELD: 16 servings
 If the dough is still very sticky after
10 minutes of kneading, sprinkle a INGREDIENT:
little bit of flour to help with the For the Pudding
stickiness.  5 cups white bread, torn into little
 Place the dough in a bowl and cover pieces
with a clean kitchen towel. Let it rise  2 1/4 cups milk
for 1 hour, or until doubled in size.  2 eggs, beaten
 Meanwhile, make the second dough.  3/4 cup sugar
Mix the softened butter and  3 teaspoons red food coloring
shortening together using the back of  2 tablespoons butter
the spoon until creamy and smooth.  1 1/2 teaspoons vanilla extract
Gradually stir in the flour and keep For the Dough
mixing until a smooth and soft dough  2 1/4 cups flour + 1/4 cup reserved
forms.
 1 package (2 1/4 teaspoon) active dry
 Deflate the risen first dough and turn yeast
it over on a lightly floured surface.
 1/4 cup warm water (105-115 F)
Using a rolling pin, roll into a
 1/2 cup warm milk
rectangle about 1/4-inch thick, with
the long edge facing you.  2 tablespoons melted butter
 Fold the upper third of the dough  3 tablespoons sugar
towards the center, then fold the  3/4 teaspoons salt
lower third over to the center. Fold For the Egg Waqsh
both the left and right sides of the  1 egg
dough towards the center to form a  1 tablespoon water
rectangular "envelope" shape.
 Roll the dough into a rectangle again, PROCEDURE:
about 1/4 inch-thick. Using an  Tear the bread into small pieces. In a
angled spatula, spread the second small bowl, combine the bread, milk,
dough over the rolled first dough beaten eggs, and sugar. Stir well
until well-distributed. until bread pieces are moistened.
 Fold the dough again in the same  Add the red food coloring and stir
way. Roll it out again into a until the color is evenly distributed.
rectangle as thin as possible without  Cover and refrigerate for 15 to 30
tearing. minutes to soften the bread and
 Starting on the long edge, roll the absorb more liquid.
dough into a tight log.
 Transfer the mixture to a medium  In a small bowl, beat the egg with the
pan and over medium heat, cook the 1 tablespoon water and brush the
pudding while continually stirring to tops of the dough with the egg wash.
prevent from sticking to the bottom  Bake in a preheated 350 F oven for
of the pan. 15 to 18 minutes, or until golden.
 When most of the liquid is absorbed,
add the butter and stir until melted BEVERAGE RECIPE
and distributed.
 Continue to cook the pudding into a 93. MELON JUICE
chunky, paste-like consistency. Turn
off the heat and stir in the vanilla YIELD: 6 servings
extract.
 Let the mixture cool completely INGREDIENT:
before using.  1 small cantaloupe
 In a large mixing bowl, combine  3/4 to 1 cup granulated white sugar
warm water, active dry yeast, and 2  10 to 12 cups water
teaspoons of the sugar. Let the  1/2 teaspoon vanilla extract
mixture sit for about 5 minutes or
 Ice cubes
until foamy.
 Add the warm milk, the melted EQUIPMENT:
butter, the remaining sugar, and salt. • Bowl and cup
Stir everything well with a wooden
spoon. PROCEDURE:
 Add 2 1/4 cups of flour, about one  Slice the cantaloupe into half.
cup at a time, stirring well after each Remove all the seeds.
addition. Gradually add and stir in
 Using a melon baller or special
the remaining flour, just until the
cantaloupe scraper (I got mine from
dough gathers up into a shaggy mass.
the Philippines), scrape the
 Turn the dough over on a board and cantaloupe and place in a large bowl.
knead until it turns from loose and Set aside.
shaggy to smooth and elastic.
 In a large pitcher, combine water,
 Place the kneaded dough in a bowl sugar, and vanilla extract. Stir until
and cover with a clean kitchen towel. the sugar is diluted. Add the
Let rise for 1 1/2 hours, or until shredded cantaloupe. Stir again.
doubled in size.
 Put lots of ice. Serve.
 Gently deflate the risen dough and
 Share and enjoy!
transfer to a flat board. Roll out the
dough into a 10 x 16-inch rectangle
94. BLUEBERRY GREEK YOGURT
using a rolling pin and slice in half
SMOOTHIE
horizontally.
 Spoon a heaping mound of the YIELD: 3 servings
pudding in the center length of each
half. Using a spatula, slightly flatten INGREDIENT:
the filling.
 1 to 1 1/2 cups fresh blueberries
 Fold the edges of the dough towards cleaned
the middle to cover the pudding and
 1 1/2 cup non-fat vanilla yogurt
pinch the seams to close.
 2 cups ice cubes
 Turn the logs around to seam side
 2 tablespoons granulated white sugar
down and slice the logs to 2-inches
pieces.  3/4 cup fresh milk
 Arrange on a parchment-lined baking
sheet and cover the pan loosely with
PROCEDURE:
a clean kitchen towel or plastic wrap.
Let rise for about 30 to 40 minutes or  Place all the ingredients in a blender.
until puffy.  Turn the blender on and continue to
blend until the texture is smooth.
 Transfer to a tall glass.
  Serve for breakfast or anytime of the
day. INGREDIENT:
 Share and enjoy!  Cranberry Apple Juice Recipe
 Ingredients
95. STRAWBERRY GREEK  3 1/2 cups fresh or frozen cranberry
YOGURT SMOOTHIE  5 cups water
 2 cups apple cider or apple juice
YIELD: 2 servings  3 tablespoons granulated white sugar

INGREDIENT: EQUIPMENT:
 10 medium strawberries hulled • cup
 1 1/4 cup plain greek yogurt
 1 teaspoon vanilla extract PROCEDURE:
 2 1/2 cups ice cubes  Combine water and apple juice in a
 2 tablespoons granulated white sugar cooking pot. Bring to a boil.
 1/2 cup whole milk liquid fresh milk  Add the cranberries and sugar. Stir
and then simmer for 30 to 35
EQUIPMENT: minutes.
• Bowl and cup  Let the temperature cool down.
Transfer the cranberry and apple
PROCEDURE: juice in a pitcher while filtering the
 Combine all the ingredients in a whole cranberries using a sieve.
blender. Start with the ice then you  Refrigerate for 3 hours or add some
can add the rest of the ingredients. ice cubes.
 Blend until the texture of the mixture  Serve. Share and enjoy!
becomes smooth.
 Pour the Strawberry Greek Yogurt in 98. SAGO AT GULAMAN
a glass.
 Serve. Share and enjoy! YIELD: 6 servings

96. BANANA YOGURT SMOOTIE INGREDIENT:

 3 cups medium tapioca pearls
YIELD: 2 servings  1 sachet gelatin powder
 3 cups brown sugar
INGREDIENT:  1 tbsp vanilla extract
 2 fresh ripe bananas  2 to 3 cups water
 2 cups unflavored yogurt
 2 tbsp honey EQUIPMENT:
 2 cups ice cubes • Bowl
 1 tsp vanilla extract
PROCEDURE:
EQUIPMENT:  Cook the tapioca according to
• Bowl package instructions or refer to the
Taho recipe. Set aside.
PROCEDURE:  Cook the gelatin according to
 Put all the ingredients in a blender. package instructions. Set aside.
 Turn the blender on and blend  Place the brown sugar in a cooking
everything until thick and creamy. pot and caramelize using low heat.
 Serve in tall glasses. Yummy!  When the sugar starts to melt, put in
 This will give you 2 glasses of water and vanilla extract. Let boil
creamy banana yogurt smoothie and stir until the sugar dissolves.
goodness. Cheers! Note: us the lowest heat possible so
that the sugar will not burn.
97. CRANBERRY APPLE JUICE  Turn off heat and let cool.
 In a glass, combine some tapioca
YIELD: 6 servings pearls, sliced gelatin, 3 tablespoons
 of sugar mixture, and a cup of cold
water. Stir.
 Serve. Share and enjoy!

99. CALAMANSI JUICE

YIELD: 6 servings

INGREDIENT:
 3/4 cup sugar
 4 cups water
 1 cup calamansi juice

EQUIPMENT:
•Cup

PROCEDURE:
 In a blender combine all ingredients,
blend until smooth.

100. AVOCADO MILKSHAKE

YIELD: 3 servings

INGREDIENT:
 4 avocados
 1/2 cup evaporated milk
 1/2 cup cold water
 1/2 cup sugar
 1 teaspoon lemon juice
 3 cups ice cubes

EQUIPMENT:
• Blender

PROCEDURE:
 With a knife, halve avocados and
remove pit. Using a spoon, scoop
flesh and cut into cubes.
 In a blender, combine avocados,
milk, sugar, lemon juice, and ice.
Process until smooth and blended.
 Do in batches as needed to make
processing easier.