1/2 cup flour
1 tbsp butter
1tbsp water
1/2 cup of muscovado sugar; some call it raw sugar
sesame seeds (optional but better if you have these)

1. Mix flour and butter while adding water slowly until you will get a sticky consistency. You must be able to form
the dough.
2. Divide into 6, roll, and flatten. Fill the center with muscovado sugar. Seal and roll again to flatten. If don’t have a
rolling pin, just press by hand. No worries. (At this point, you can sprinkle in the sesame seeds before you flatten
the muscovado-filled piaya.)
3. Grill on a non-stick pan and brown each side. The sugar might ooze out. Be careful not to burn your piayas.
Serve hot!


1 lb ground pork (can substitute ground turkey, but add a bit of oil to the pan when cooking)
1/3 cup thinly sliced onions
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
1 cup of chunky, tomato-based salsa
(prepared or homemade)
1 mango, peeled, pitted, cubed
2 Tbsp toasted almonds, chopped
2 Tbsp cilantro leaves
Hot cooked white or yellow rice

1 Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat
has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again
stirring as little as possible. Once you have some nice browning, you can stir and cook the pork all pieces are
cooked through and no longer pink. Drain off any fat in excess of a tablespoon.

2 Lower the heat to medium. Stir in the onions, garlic, cinnamon, coriander, cumin, oregano, and thyme. Cook,
stirring, for 2 minutes more. Gently stir in salsa and mango pieces.

3 Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped
almonds and cilantro.

Serve with hot cooked rice.

1 kilo chicken; cut in serving pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil

Optional ingredients:
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon chopped scallions (for garnishing)
1 tablespoon safflower (for garnishing)
2 hard boiled eggs, sliced or whole
calamansi, halved
Salt to taste
Chicken bouillon cubes

In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned.
Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring
occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according
to taste. Serve hot in a bowl. Garnish on top with fried minced garlic, scallions, and safflower and sliced or whole
hard boiled eggs....and kalamansi.

Arroz Caldo Cooking Tip:
Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.


1 medium chicken
1 onion quartered
2 tbsp oil
4 garlic cloves
1 medium onion diced
1 red bell pepper diced
1 medium carrot, diced
1 russet potato, peeled diced
1 tsp turmeric
2 cups glutinous rice, soaked overnight in water ,drained well
1-1/2 cup coconut milk
1 cup chicken broth
3 tbsp fish sauce ,or to taste

1. Place the chicken and quartered onion in a large saucepan and add water to cover. bring to boil uncovered until
chicken is tender, about 40 minutes. Remove chicken, strain and reserve the broth. Let it cool and remove the
meat from the bones and shred. Set aside.

2. Heat the oil in a sauté pan. Add the garlic, diced onion and bell pepper. Sauté for about 5 minutes. Add the
carrots and potatoes and cook until softened, about 5 minutes. Add the turmeric and stir for 1 minute.

3. Add the rice and cook, stirring, until thoroughly coated with the oil about 5 minutes. Add coconut milk and broth
and the fish sauce. Bring to a simmer and cook, stirring frequently until the liquid is absorbed, about 20 minutes or
until rice is tender. Add chicken and cook until warmed through about 5 minutes.

4. Grease a large wok and line it with a double layer of banana leaves. Fill it with the rice mixture. Smooth the top
to create an even layer.

5. Line another banana leaves on top and cover with the lid and place over medium heat. Cook without stirring for
30 minutes or until a golden brown crust that holds the dish together is formed at the bottom of the dish.

6.Invert onto a large serving plate, remove banana leaves and serve.


2 teaspoons whole black peppercorns
500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons potato starch
2 teaspoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons vegetable oil
2 cloves of garlic, thinly sliced
1 small green bell pepper, cut into 1/2" squares
1 onion, cut into 1/2" squares

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any
whole peppercorns, but it should be very coarse.

2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato
starch, soy sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.

3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving
any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the
outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add
the remaining marinade and stir-fry until the onions are cooked.

4. Transfer immediately to a plate and garnish with the remaining black pepper.

Yield: 4 servings


4 cups flour
2 cups sugar
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 egg
Cheese - cut into small pieces

1. Combine all dry ingredients in a mixing bowl. Mix well.

2. Add butter, evaporated milk, egg, water and mix all ingredients thoroughly.

3. Pour mixture in molds or small cupcake pans (3/4 full).

4. Put cheese on top of the mixture.

5. Pre-heat the steamer.

6. Put the molds in the steamer and steam for 20 minutes.

7. Remove the puto from the molds and serve!


You will need:
180 g plain white flour
1 tsp salt
1 tsp dried yeast
½ tsp caster sugar
1 tbsp olive oil
120 ml warm water
polenta for dusting
2 bowls
1 spoon
some cling film
1 rolling pin
1 measuring jug
1 sieve
1 circular baking tray

1. Place the sieve over a bowl, add the flour and gently shake it through.

2. In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and
warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

3. Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes,
using the heel of your hand. Keep kneading until it has formed a smooth ball.

4. Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two
hours or until it has doubled in size.

5. Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface.
Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the
other side.

6. Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

7. If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a
maximum of 24hours.


2 envelopes unflavored gelatin (4 1/2 teaspoons)
1/2 cup water
4-6 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed
1 14-ounce can nonfat sweetened condensed milk
4 tablespoons lime juice

1. Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High,
uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively,
bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering
water until the gelatin has dissolved completely.) Stir the mixture until smooth.

2. Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large
measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a smoothie or yogurt topping.)
Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened
gelatin mixture until well combined.

3. Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins.
Refrigerate until set, about 2 hours.

4. To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in
hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.


1 pc (3kgs) Maya-Maya/Snapper fish, cleaned, remove scales and make a slit across its body.

1 tspn salt and freshly ground black pepper
1/2 cup all purpose/plain flour
1/2 cup cornstarch/corn flour
1/2 cup cooking oil
1/4 cup unsalted butter

*For the sauce:
1 cup (250ml) Sweet and Sour Sauce {recipe below}, or your choice of bottled Sweet and Sour sauce.
1 thumb size (50grms) ginger, sliced
1 small (100grms) carrots, sliced or julienne
1 small (100grms) onions, coarsely chopped
1 medium (150grms) tomato, wedges
1 medium (150grms) red/green bell peppers, julienne
150 grams pineapple, cut into tidbits
*Garnish, a bunch of spring onions

Preheat oven to 180′C / 350′F.

1. Season Maya-Maya fish with salt and pepper, add flour and cornstarch to coat fish.

2. Heat oil and butter on a pan. Fry Maya-Maya fish on all side until browned.

3. Place on a heat proof serving tray, add 4 tbsp. water to the tray to avoid the fish from sticking and it will also
help to cook the fish while in the oven.

4. Cover the fish with aluminum foil and bake for 30 minutes.

*For the sauce:
1. Heat the Sweet and Sour Sauce on a pan, add the rest of ingredients and let it simmer for 3 minutes.

2. Pour Sweet and Sour Sauce to cooked Maya-Maya fish, garnish with freshly chopped spring onions.
{Note; if you are serving this dish to Europeans or Americans, covering the eyes of the fish with spring onions or
parsley is highly recommended.}

Yield: 6 servings


1.5 kg whole chicken, cut into bite sizes
2 tablespoon cooking oil
2 cloves of garlic, crushed & chopped
1 medium(150g) onion, halves & quartered
2 pieces bay leaf
1 tablespoon fish sauce
1/2 cup juice of sweet whole pickles
or you can substitute it with 1cup of pineapple juice.
1 medium(150g) potato, halves & quartered
1 cup whip cream 35%fat
2 pieces hotdog, sliced 1cm diagonally
3 pieces sweet whole pickles, sliced 1cm diagonally
1 small bell pepper(red or green) cut into chunks

Heat a large heavy bottomed stainless pot on very high heat. Pour oil, stir-in garlic and onions. Stir for awhile and
add chicken and bay leaf, stir and cover for 2 minutes. Pour fish sauce and stir chicken, return lid for 3minutes.
Reduce heat to medium-high, pour the juice of sweet whole pickles, stir occasionally. Add potato and cream,
return the cover. Lower heat to low. Potato must be soft and ready after 10minutes, add the rest of the
ingredients. Turn off heat, keep covered for 5 minutes more. Transfer to a serving dish. Enjoy your meal!

Yield: 6-8 persons


1 kg pork ribs
1 bunch green beans
2 large sweet potatoes (kamote), peeled and cut into large cubes
2 corn, cut in about 2” slices
1/2 cabbage, sliced into three
Whole pepper corns
1 medium onion, sliced thinly
Salt and pepper to taste

1. Boil the pork ribs in a saucepan of about five cups or more of water. Add a pinch of salt, and a few peppercorns,
and the sliced onions. Let it simmer until pork is tender.

2. Add the sweet potatoes and corn.

3. Once the first batch of vegetables are cooked, add the green beans and cabbage. Let it simmer a bit and then
turn off heat. Salt and pepper to taste. Serve and enjoy.


“Sweet Roll” dough:
1 tablespoon instant dry yeast
1 teaspoons fine salt
1/2 cup sugar
1/4 cup softened unsalted butter
2 eggs
1/2 kg.(4cups) all-purpose flour
3/4 cup milk

spreadable unsalted margarine
sugar (about 1 tablespoon)
cinnamon powder

2 cups icing sugar
50 grams unsalted butter
3-4 tablespoons water
2 tablespoons coarsely chopped roasted cashew nuts
1 tablespoon raisins, chopped

1Aside from the milk, put all the ingredients for the Sweet Roll dough in a mixing bowl.

2. Mix until blended. Add milk while kneading until smooth and elastic. A good mixture will have a blisters on the
dough surface.

3. Place dough in a greased bowl, cover with plastic film wrap or a damp cloth and let it rise until double in bulk.

4. Now you need clean working table, dust it with flour. Take out your rolling pin and dough cutter.

5. After your dough has risen, roll it out. Spread margarine and dust it with sugar and cinnamon powder to your
desired amount.

6. Roll up dough to make a 36cm log. Cut into 12 equal pieces.{about 3cm}. Let the rolls rise until doubled. Bake in
a preheated oven 180′C/350′F/Gas Mark #4 for 16-18minutes.

7. For the glaze: Combine icing sugar, unsalted butter and water in a small sauce pan or heat proof bowl. Let sauce
pan or heat proof bowl stand over a pan of simmering water. Stir until the glaze is smooth and glossy. Rough chop
the cashew nuts and raisins and add to the glaze mixture.

8. Pour glaze over freshly baked mini cinnamons. Serve and enjoy.


2 packs of Graham Crackers
2 cans of all-purpose cream
1 can of condensed milk
1 medium can of peaches, sliced to thin half moons
3 ripe mangoes, sliced to thin half moons

1. In a bowl, mix the all-purpose cream and condensed milk then set aside.

2. In a rectangular deep tray, lay the Graham crackers down. Crush some Graham and fill in the gaps.

3. Add about 1/4-inch thick layer of the cream mixture on top of the laid Graham crackers. Make sure to cover the
crackers with the cream completely.

4. Add another layer of Graham crackers and crushed Graham as that of number 2, and add another layer of the
cream mixture as that of number 3.

5. Add the peaches and mango slices on top and cover with a thin layer of the cream mixture, then repeat number

6. Now, you're probably on the last fruit layer. Add the peach and mango slices, and arrange them beautifully. You
can also top the cream parts up with crushed Grahams or opt to completely fill the top layer with fruits.

7. Put in the fridge or the freezer to set. Personally, I put my Graham refrigerated cake in the freezer for about an
hour or two and let it thaw before serving.


1 medium fresh bitter gourd; scraped (seeds), sliced then rinsed with rock salt
3 medium fresh tomatoes, sliced
1 medium fresh red onion, sliced
2 tablespoons honey
salt and pepper; to taste
1/4 cup lemon juice or calamansi juice

Mix all ingredients in one medium bowl. Transfer the mixture on a serving plate garnish with sliced cucumber or
topped on a bed of lettuce. Serve cold or at room temperature.