Appetizer // Snack Recipe // Starter

Super Tender Juicy Chicken Nuggets

1 1/2 lbs. boneless chicken breast sliced into strips

2 eggs beaten
1/2 cup all-purpose flour
3/4 cups bread crumbs
1 1/2 teaspoons salt
2 cups cooking oil
Instructions
 Rub salt all over the chicken.
 Arrange the chicken in resealable bags. Vacuum seal using the water displacement method.
 Sous Vide cook for 1 1/2 hours at 140F.
 Slice the cooked chicken breasts into squares.
 Place the each piece in a small oval cookie cutter and mold by pressing it using your thumb.
 Heat oil in a pot.
 Dredge each chicken nugget in flour then dip in beaten egg. Roll over breadcrumbs until coated.
 Heat oil in a cooking pot.
 Once the oil gets hot, quickly deep fry the nuggets in medium heat until the color turns golden brown. This will
take around 2 minutes. Note: No need to fry the chicken longer as the inside is already pre-cooked.
 Arrange the tender juicy chicken nuggets in a plate lined with paper towel.
 Serve with your favorite dip. Share and enjoy!
 Crispy Tilapia Sticks Recipe

1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 eggs beaten
1 cup Panko breadcrumbs
2 cups cooking oil

Instructions
 Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
 Rub the mixture all over the sliced tilapia fillets.
 Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
 Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. Make sure that
the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a
container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and
then shake the container back and forth. You will see that the tilapia will be coated properly.
 Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use
medium heat in this step
 Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.
This will absorb the excess oil.
 Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also
serve this with tartar sauce.
Main Dish
Filipino Beef Steak

1 lemon, juiced
3 tablespoons soy sauce
1 teaspoon white sugar salt and pepper to taste
4 pounds New York strip steak, sliced thin
1 tablespoon corn starch
1/4 cup vegetable oil
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped

Instructions
 Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a
large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the corn starch and
lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
 Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any
excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy
in the center , 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
 Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the
onion is golden brown, 5 to 7 minutes; pour over the beef slices.
 Sizzling Sisig

2 pounds pig face (snouts, ears, and jowls)

1 cup vinegar
1/4 cup soy sauce
1 head garlic, peeled and crushed
1 teaspoon whole peppercorns
2 bay leaves
1 tablespoon salt
water
1 large onion, peeled and diced
6 Thai chili peppers, stemmed and minced
1/2 cup calamansi juice
1 tablespoon Liquid seasoning (I used Maggi)
1/2 cup liver spread
pepper to taste

Instructions
 In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt,
and enough water to completely cover pork.
 Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1
hour or until meat is tender. Remove from heat and drain well, discarding liquid.
 Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange
in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred.
 Remove from heat, allow to cool to touch, and chop meat.
 In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and liquid seasoning.
 And liver spread and gently stir to combine. Season with salt and pepper to taste.
Pastas
Meaty Lasagna

1 lb. ground beef

½ lb. ground Italian sausage
1 piece Knorr Beef Cube
12 pieces lasagna
1 cup shredded Mozzarella cheese
12 ounces Ricotta cheese
¾ cup grated Parmesan cheese
29 ounces diced tomato canned
3 ounces tomato paste
¾ cups water
2 pieces yellow onion chopped
3 tablespoons chopped parsley
¼ cup chopped fresh basil
1 teaspoon Italian seasoning
3 cloves garlic minced
3 tablespoons olive oil
Salt ground black pepper, and sugar to taste
Instructions
 Prepare the meat by heating olive oil in a pot. Add ground beef and ground Italian sausage. Cook until light
brown.
 Add onion and garlic. Cook uncovered for 3 minutes.
 Pour-in diced tomato and water. Stir and let boil.
 Add Knorr Beef Cube. Stir, and add parsley, basil, and Italian seasoning. Cover and simmer for 40 minutes while
stirring every 7 minutes.
 Add Tomato paste and season with sugar, salt, and ground black pepper. Set the meat sauce aside.
 Combine all the cheeses in a large bowl. Mix well.
 Preheat oven to 370F.
 Assemble the lasagna by pouring meat sauce on a baking pan. Make sure to evenly spread the sauce. Top with a
layer of lasagna. Spread 1/3 of the cheese mixture over the lasagna and top with meat sauce. Arrange another
layer of lasagna on top. Continue to do the same steps until all lasagna are consumed. Finally spread the cheese
mixture on the topmost layer and add more Mozzarella cheese.
 Cover the baking pan with aluminum foil. Bake for 25 minutes. Remove the foil and continue to bake for 5 to 10
minutes.
 Carbonara

1 lb. spaghetti
½ lb. bacon chopped
½ lb. ground beef
3 tablespoons butter
¾ cup sliced button mushrooms
1 cup beef broth
2 ½ cups heavy whipping cream
½ cup Parmesan Cheese
2 egg yolks
1 small yellow onion minced
3 cloves garlic minced
Salt and pepper to taste
Instructions
 Cook the spaghetti according to package instructions. Set aside.
 Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the bacon becomes crispy.
 Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We will add it later. As for
the bacon fat, you can keep it in a sealed container for later use or you may discard it.
 Heat the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
 Add the onion and garlic. Stir and cook until the onion becomes tender.
 Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
 Add the mushrooms. Stir.
 Slide-in the butter and then continue to cook until it melts.
 Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
 Add Parmesan cheese, salt and ground black pepper.
 In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream. Continue to beat until
all the ingredients are well blended.
 Pour the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce becomes thick.
 Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
 Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and Parmesan
cheese.
Soups
Chicken Sotanghon Soup

1 1/2 lbs. chicken breast

1 piece Knorr Chicken Cube
2 1/2 ounces sotanghon noodles
7 cups water
1 piece dried bay leaves
1 1/2 cups cabbage shredded
1 piece carrot julienne
1/2 cup scallions chopped
2 stalks celery chopped
1 piece onion chopped
5 cloves garlic minced
2 tablespoons garlic roasted
Fish sauce and ground black pepper to taste
3/4 cups annatto water
3 tablespoons cooking oil
Instructions
 Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot.
Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate.
Let it cool down. Save the chicken stock. Shred the chicken and set aside.
 Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens.
 Put the shredded chicken in the pot and then saute for 2 minutes.
 Pour chicken stock and let boil.
 Add Knorr Chicken Cube. Stir.
 Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
 Put carrots and cabbage into the pot. Cook for 5 minutes.
 Season with fish sauce and ground black pepper.
 Put some roasted garlic and chopped scallions. Stir.
 Cream of Mushroom Soup

½ cup butter
2 lbs button mushrooms, rinsed and sliced
3 onions, peeled and chopped
A sprinkle or two of sea salt and freshly ground pepper
½ bottle of any hearty red wine (I used merlot)
4 cups chicken broth
1 cup heavy cream
1 tbsp fresh thyme, chopped
2 tbsp corn starch
½ cup water
Instructions
 Place a large stockpot over medium high heat. Add the butter, mushrooms and onions. Season with salt and
pepper. Sauté until liquid from mushrooms had evaporated and mushrooms had turned lightly browned,
about 30 minutes.
 Pour in the red wine and bring to a simmer. Continue cooking until the wine has reduced by about two-
thirds, about 10 minutes.
 Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
 Meanwhile dissolve the corn starch in the water. Add this mixture slowly to the simmering soup, stirring
until it returns to a simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more
corn starch. Taste and add more salt and pepper, if desired. Serve immediately.
Desserts
Oreo Cake

Cake:
 1 cup all-purpose flour
 1/2 cup Oreo cookie crumbs sift first then measure to remove larger chunks
 1 1/2 cups granulated sugar
 6 Tbsp Dutch-processed cocoa powder sifted
 6 Tbsp black cocoa powder
 1 1/2 tsp baking soda
 1 tsp baking powder
 1 tsp salt
 1/4 cup vegetable oil
 3/4 cup buttermilk
 3/4 cup hot water or hot coffee
 2 large eggs
 2 tsp vanilla
Oreo Buttercream:
 6 large egg whites
 2 cup granulated sugar
 2 cups unsalted butter room temperature, cubed
 1 tsp clear vanilla extract optional
 1 cup Oreo cookie crumbs sifted
Dark Chocolate Ganache:
 3 oz good quality dark chocolate chopped
 3 oz heavy cream
 1-2 drops black color gel optional
Assembly:
 10 Oreos chopped
 mini Oreos optional
INSTRUCTIONS
Oreo Cake:
 Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with
parchment.
 Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
 In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
 Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
 Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
 Bake until a cake tester comes out mostly clean. A total of 30-35mins.
 Cool 10minutes in the pans then turn out onto a wire rack to cool completely. Once cooled, cut each layer in
half horizontally to get 6 layers.
Oreo Buttercream:
 Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
 Place bowl over a hot water bath on the stove and stir with a whisk until the mixture is no longer grainy to
the touch (approx. 3mins).
 Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no
longer warm to the touch (approx. 5-10mins)).
 Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
 Add vanilla and whip until smooth.** Remove about 1 cup of buttercream and set aside.
 Add Oreo cookie crumbs to the remainder of the buttercream and whip until smooth.
Dark Chocolate Ganache:
 Add cream to a medium microwave safe bowl. Add 1-2 drops of black color gel and stir to combine
(optional). Add chopped chocolate and microwave in 10second intervals, stirring in between, until
completely smooth and shiny. Set aside to cool completely and thicken before using as a drip.
Assembly:
 Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup Oreo buttercream and
sprinkle with chopped Oreos. Repeat with remaining layers. Do a think crumb coat all over the cake and
chill for 20mins.
 Frost and smooth the outside of the cake with the remaining Oreo buttercream. Chill for 30mins until firm.
 Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to
drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Allow to
set for a few minutes.
 Fit a piping bag with a 1M piping tip. Fill with the white buttercream that was set aside. Pipe rosette dollops
on top of the cake. Place a mini Oreo in the center of each dollop if desired.
 Coffee Jelly

1 pack Unflavored Gelatin (Mr. Gulaman)

2 tablespoon Coffee (instant)
3/4 cup Sugar
1 pack Condensed milk (250 ml)
1 pack All-Purpose Cream (250 ml) or Heavy Cream
1 1/2 liters Water

Instructions:

 Dissolve the gelatin in 1 1/2 liters of water (or follow instructions onpackaging).
 Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
 Stir in the instant coffee and dissolve thoroughly.
 Transfer in a shallow container to spread about 1 inch thick. Set aside.
 When the gelatin sets, cut into cubes.
 In a a separate container, blend the all-purpose cream and condensed milk.
 Add the gelatin and refrigerate.
 Serve chilled.

Cream Puffs
 Ingredients for Choux Pastry:
1/2 cup water
1/2 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour measured correctly
4 eggs (large), room temperature

Ingredients for Cream Filling and Garnish:

2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
28 raspberries optional
1 Tbsp powdered sugar to garnish

Instructions
How to Make Cream Puffs:
 Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.
 In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt.
Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a
wooden spoon.
 One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release
extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come
together into a smooth ball.
 Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to
cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another
minute until dough is smooth and forms a thick ribbon when pulled up.
 Transfer the dough to a piping bag fitted with a 1/2" round tip. Pipe 28 puffs, each 1 1/2” diameter and
1/2” tall rounds. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly
with water and smooth them out.
 Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and,
bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

How to Make Whipped Cream:

 In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on
medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open
star tip.
 Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the
cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut
off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired,
then cover with the tops. Dust with powdered sugar and serve.