Cheese Puffs

Cheese Puffs are small pastry balls that come as great

appetizer or finger food.
This recipe is one of the simplest Cheese Puff recipes
around. It does not require many ingredients and
theprocess is easy to follow.
Ive been playing with this recipe for quite a while
now. Following this exact recipe will give you great
tasting results.
Creamy Cheese Puffs tastes good too. You can make
your cheese puffs creamy by using fresh milk instead
of water. Make sure that the milk does not reach boiling point so that it wont curdle. Also, make sure
that you use less salt (or none at all) to reduce the saltiness. You can take away the salt if your cheese
is salty enough.
I love having this with some whip cream on top. Since the recipe does not ask for sugar, whip cream
adds a little bit of sweetness; it also makes this treat creamier.

Ingredients:
3/4 cup all-purpose flour
4 pieces raw eggs
A pinch of salt
3/4 cup water
4 tablespoons butter
3/4 cup grated cheddar cheese

Cooking procedure:
1. Heat a cooking pot then pour-in water.
2. Add butter and salt then let boil. Stir to mix everything.
3. Gradually add the flour while stirring.
4. Gradually add 3 eggs while stirring.
5. Put-in the cheese and mix thoroughly.
6. Turn-off heat and transfer the dough to a container. Set aside until temperature cools down
to room temperature.
7. Create an egg wash by combining egg yolk with 1 tablespoon butter. Mix well. Set aside.
8. Preheat oven to 375 degrees Fahrenheit.
9. Scoop the mixture (dough) and arrange in a baking pan lined with wax or parchment paper.
10. Apply egg wash on top of each scooped mixture.
11. Place the baking tray in the oven and bake for 20 to 30 minutes. Note: Check if done by cutting a
piece in half. The inner part should be totally dry. Add more time if there is still moisture.
12. Turn-off heat and remove from the oven. Transfer to a serving plate or bread basket.
13. Serve.
14. Share and enjoy!




Barbecued Chicken Lettuce Wrap
Lettuce wrap is one of the most sought after appetizer dish in Asian restaurants mainly because it is
tasty and looks appetizing. This Barbecued Chicken Lettuce Wrap recipe is a quick and easy lettuce
wrap version that you can prepare in your own kitchen.
There are many ways to prepare lettuce wraps. Some have fried rice noodles in them while other
even have other fancy ingredients. What we have here is an easy to prepare lettuce wrap that will
make your taste buds longing for more. I used organic butter lettuce for this recipe because it tastes
fresh and delightful. However, do not limit yourself to this ingredient. You can always use iceberg
lettuce, which is the common variety of lettuce used in restaurants for this dish.
So, how long does it take for you to make lettuce wraps? Well, I would say Very fast. As long as you
have all the Ingredients ready in front, you can expect to enjoy your lettuce wraps in the next 15 to 18
minutes.

Barbecued Chicken Lettuce Wrap Recipe
Ingredients
1 1/2 lbs. boneless chicken breast, cubed
2 cups fresh Shiitake mushroom, chopped
1 teaspoon minced ginger
1/2 cup diced red bell pepper
4 ounces chopped water chestnuts
2 tabelspoons chopped green onions
6 teaspoons Hoisin sauce
1 teaspoon minced garlic
2 tablespoons orange juice
Salt and pepper to taste
3 tablespoons cooking oil
1 head iceberg or butter lettuce
Cooking Procedure
1. Heat the cooking oil in a wok.
2. Put-in the chicken. Stir fry for 2 minutes.
3. Add the gingerand garlic. Cook for 30 seconds.
4. Put-in the chopped mushroom. Season with salt and pepper. Stir-fry for 1 to 2 minutes.
5. Put-in the chopped water chestnuts, bell pepper, and green onion. Cook for 2 minutes.
6. Add the orange juice and Hoisin sauce. Stir until all the ingredients are coated.
7. Arrange the lettuce leaves in a plate. Scoop some mixture in each lettuce leaf.
8. Serve. Share

This Chicken Siomai recipe is a variation of pork siomai or shaomai. This recipe makes use of
lean ground chicken plus additional vegetables and seasonings.
Are you a fan of siomai? If you are, I am certain that you will love this recipe! Those who dont like
siomai will think twice after trying this recipe and can eventually get hooked-up.
This Chicken Siomai is really good! As long as you follow the recipe without adding or subtracting
any ingredient youll see what I mean. This goes well with ponzu or toyomansi.
Try this Chicken Siomai Recipe. Let me know what you think.

Chicken Siomai Recipe
Ingredients
2 lbs ground chicken
3/4 cup minced shrimp
1/4 cup sesame oil
2 tablespoons olive oil
1 cup minced white mushroom
2 teaspoons chicken powder
1 large yellow onion, minced
1 cup minced carrots
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 teaspoons salt
1 egg
A pack of wonton wrappers
4 to 6 cups water
Cooking Procedure
1. In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken
powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula.
2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in
the center of the wrapper. Wrap the mixture by folding the sides until the meat mixture is
enclosed. Do this step until the mixture is consumed.
3. Pour the water in a steamer. Bring it to a boil.
4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease the steamer
using a cooking spray or by rubbing with cooking oil. This will prevent the wrapper from
sticking.
5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
6. Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
7. Share and enjoy!
Number of servings (yield): 8
Sizzling Chicken Sisig
Sizzling Chicken Sisig is the chicken version of the popular sisig dish. This recipe is quick and easy
and can be low in fat depending on the type and amount of mayonnaise that will be used.
Sisig is known to be a fatty dish because it usually uses fatty parts of the pig such as the ears and face;
the original recipe also uses the brain of the pig as a binder. Chicken sisig, on the other hand, can be
considered as a healthier alternative because chicken meat has lesser fat. This recipe in particular
makes uses of skinless chicken breast; it is low in fat and high in protein.
Chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the
entire dish. As Ive mentioned in the video, it is not an issue if you do not want to add liver because
the dish will still taste good adding liver will make the taste better though.
Try this Sizzling Chicken Sisig Recipe. Let me know what you think.

Sizzling Chicken Sisig
Ingredients
1 1/2 lbs. grilled chicken breast, finely chopped
1/4 lb. chicken liver, chopped
1 cup minced yellow onion
1 teaspoon garlic powder
2 pieces long green chili or serrano peppers, sliced diagonally
2 tablespoons soy sauce
1/4 cup butter
4 to 5 tablespoons mayonnaise
1 egg
salt and pepper to taste
2 tablespoons cooking oil
Cooking Procedure
1. Heat the cooking oil in a pan
2. When the oil becomes hot, saute the onion until it becomes soft
3. Add the chicken liver. Cook until the liver browns.
4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
5. Put the garlic powder and soy sauce in. Stir.
6. Sprinkle salt and pepper. Stir.
7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
8. Heat the sizzling plate (cast iron pan).
9. Once the pan is hot, put the butter in and let it melt.
10. Tranfer the chicken sisig on the cast iron pan.
11. Crack the egg and drop on top of the chicken.
12. Arrange the green chili on top.
13. Serve. Share and enjoy!
Number of servings (yield): 3



Baked Chicken Nuggets recipe
Ingredients
2 (6 to 8 oz.) chicken breasts, skinless and boneless
1 cup bread crumbs
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon ground black pepper
Cooking Procedure
1. Cut the chicken breast into 22 inch pieces.
2. Place the chicken in a bowl and then pour-in the buttermilk. Cover and place in the fridge to
marinate for at least 3 hours (The longer it marinates the better the texture gets).
3. Preheat the oven to 400 degrees Fahrenheit.
4. Sprinkle salt and pepper on the chicken.
5. Roll the chicken over the breadcrumbs. Make sure that the chicken is properly coated.
6. Place a wire rack over a baking tray. Make sure that the wire rack can withstand high oven
temperature. Arrange the chicken piecesover the wire rack.
7. Bake for 14 to 16 minutes.
8. Adjust the oven settings to broil. Let it stay for 3 to 5 minutes or until the color is light to
golden brown.
9. Remove from the oven and transfer to a serving plate.
10. Serve. Share and enjoy!


Sardines with Misua and Patola Recipe
Ingredients
4 ounces Misua noodles
15 ounce canned sardines in tomato sauce
1 medium patola (luffa) peeled and sliced
1/2 cup chopped green onions
1/2 to 1 head garlic, crushed
1 medium onion, diced
salt and pepper to taste
3 tabespoons cooking oil
4 to 5 cups water
Cooking Procedure
1. Heat the cooking oil in a soup pot.
2. Saute the garlic until medium brown.
3. Add-in the onion. Continue to saute until the texture becomes soft.
4. Pour-in the sardines in tomao sauce. Stir.Cook for a 2 minutes.
5. Put-in the patola and cook for 1 minute.
6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes.
7. Add-in the misua. Gently stir. Cook for 2 minutes.
8. Add salt and pepper to taste. Put-in the green onions.
9. Tranfer to a serving bowl. Serve.
10. Share and enjoy!
Number of servings (yield): 4


Pancit Malabon Recipe
Ingredients
1 lb thick rice noodles
Sauce:
1/2 lb pork belly, boiled and sliced
1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
3/4 cup shrimp juice
3 tablespoons fish sauce (patis)
1/2 teaspoon ground black pepper
1 tablespoon fresh garlic, minced
1 medium-sized onion, minced
1/4 cup pork rinds (chicharon), pounded
Toppings:
1/2 lb shrimp, shelled, cooked, and halved lengthwise
1/4 lb adobong pusit, sliced
1/2 cup pork rinds (chicharon), pounded
1 cup napa cabbage (pechay baguio), chopped then blanched
1 piece lemon, quartered
3/4 cup tinapa flakes
3 pieces hard boiled eggs, sliced
1 tablespoon parsley, chopped
2 tablespoons toasted garlic

Cooking Procedure
1. Cook the noodles according to package instructions. If you are using the traditional Pancit
Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
2. Start making the sauce by sauting the minced garlic and onion.
3. Add chopped boiled pork and cook for 3 minutes.
4. Add fish sauce and ground black pepper then stir.
5. Pour-in shrimp juice and annatto water and let boil.
6. Add pounded pork rinds (chicharon) then stir.
7. Simmer for 2 to 3 minutes then turn off heat.
8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.
10. Serve with lemon or calamansi and a lot of love. Share and enjoy!


Pancit Palabok Recipe
Ingredients
1 pack (1 lb) rice noodles (bihon)
Sauce:
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
cup tinapa flakes (smoked fish)
cup chicharon (pounded)
2 hard boiled eggs,sliced
cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Cooking Procedure
1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil
(If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
5. Add the shrimp cube and stir and simmer for 3 minutes
6. Add the flour gradually while stirring.
7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the
strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that
the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Pata Hamonado Recipe
Ingredients
2 lbs. ham hock (pata), sliced or whole
3 cups pineapple juice
1 medium yellow onion, diced
1 teaspoon minced garlic
3 tablespoons soy sauce
3 tablespoons brown sugar
3 pieces dried bay leaves
2 cups water
1 teaspoon salt
1 teaspoon whole pepper corn
2 tablespoons cooking oil
Cooking Procedure
1. Heat oil in a deep cooking pot
2. Saut the garlic and onion
3. Add the whole peppercorn. Stir.
4. Put-in the pork hock. Cook all the sides for 5 minutes.
5. Pour-in pineapple juice and water. Let boil.
6. Add the soy sauce and bay leaves. Cover and simmer for 60 to 90 minutes. Add water, if
needed.
7. Put-in the brown sugar. Stir.
8. Add salt and then let the liquid evaporate until the sauce is thick enough.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!


Pork Loin Tonkatsu Recipe

Ingredients:
4 pieces pork loin slices
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs
1 cup Napa cabbage, shredded
2 cups cooking oil
Sauce:
1/2 cup tomato ketchup
1/4 cup Worcestershire sauce

2 tablespoons water
1 tablespoon sake
1 teaspoon ginger, minced and pounded
1 teaspoon garlic, minced and pounded
1 tablespoon brown sugar
1 tablespoon mirin
Procedure:
1. Pound the meat to flatten a little then rub salt and ground pepper all over. Allow to sit for at least
30 minutes to absorb the flavor.
2. Dredge the loin chops in flour then dip in the beaten egg mixture.
3. Place the chops in a container with bread crumbs and shake until the sides of the loin chops are
coated.
4. Heat a skillet or frying pan then pour-in cooking oil.
5. Deep fry for 5 to 7 minutes. Do not cook in high heat as it will burn the breadcrumbs before the
meat is done.
6. Turn-off heat and transfer to a serving plate.
7. Make the sauce by heating a sauce pan and combining all the sauce ingredients. Simmer for 5
minutes or until the texture of the sauce thickens.
8. Top the fried loin chops with sauce and serve with shredded cabbage.
9. Serve. Share and enjoy!


Sweet and Sour Pork Recipe
Ingredients
1 lb pork loin, cubed
1/2 cup cornstarch
1/2 cup flour
2 tbsp soy sauce
1/2 cup water
1 piece raw egg, beaten
2 cups cooking oil
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 medium sized red onion, chopped
1 small carrot, sliced diagonally
2 servings of sweet and sour sauce
Cooking Procedure
1. Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired).
Marinade for 30 minutes.
2. Pour the cooking oil in a pan then apply heat.
3. Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly
distributed.
4. Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
5. Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns
medium brown. Set aside.
6. Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
7. Add the carrots and simmer for 3 minutes.
8. Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water
as needed).
9. Add the deep-fried pork loin and stir. Cook for 2 minutes.
10. Transfer to a serving dish and serve hot. Share and enjoy


Siopao Recipe

Ingredients
Dough:
2 cups warm water
2 tbsp sugar (added to yeast mixture)
cup sugar (added to theflour mixture)
1 pouch dry yeast
5 cups all purpose flour
1 tbsp baking powder
6 tbsp shortening
Asado Filling:
2 lbs pork, chopped into small pieces
3 tbsp lard or shortening
2 tbsp garlic, minced
1 large onion, minced
2 tbsp cornstarch, diluted in 1/4 cup water
4 tbsp soy sauce
4 tbsp sugar
3 tbsp oyster sauce
1 tbsp hoisin sauce
:


Cooking Procedure
1. Cook the Asado filling by heating the shortening in a pan
2. Saute the garlic and onions
3. Put-in the pork and cook until the color of the outer part turns light brown
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
5. 40 minutes
6. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
7. thick then set aside
8. Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.
9. Leave the mixture for 10 to 15 minutes
10. In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
11. sugar-water mixture then mix well (bubbles should have formed on top by then).
12. Knead the combined mixture until the texture of the dough becomes fine. Let the dough
13. rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
14. Knead the dough again then cut into individual slices (this will be the dough per
15. individual siopao).
16. Flatten the dough until a round shape is formed using a rolling pin.
17. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for
the technique if interested)
18. Place the siopao in a steamer and steam for 15 minutes.
19. Serve hot. Share and enjoy!