Putong Bigas Recipe Mini Puto Recipe Crispy Pata Recipe

Ingredients: Ingredients: Ingredients:

-2 cups uncooked rice -1 cup flour -1 whole pig’s leg (pata, about 3-4 lbs) cleaned
-1 ½ cups water -1 tbsp butter, melted -6 pcs dried bay leaves
-1 cup sugar -½ cup sugar -2 tbsp whole peppercorn
-½ tsp salt -¼ cup evaporated milk -4-6 star anise (optional)
-3 tbsp baking powder -¾ cup water -6 tsp salt
-Butter or margarine for greasing puto mold -1 tbsp baking powder -2 tsp ground black pepper
Materials: -1 egg -2 to 3 tsp garlic powder
-Puto Mold -1 tsp vanilla extract -1 tbsp leeks
-Blender -Cheese, cut into strips (for toppings) you can use regular or -1 tbsp sili green
Procedure: quickmelt cheese -12-15 cups water
1. Wash the rice twice. Pour water on rice just enough to -Food color (yellow and violet) or any color you like -8-12 cups cooking oil
cover the rice and soak for 8-11 hours or overnight. Materials: For the Sauce:
2. Put soak rice and its water in a blender. Processed soak -Puto mold or silicone cups -2 tbsp brown sugar
rice until smooth. -Steamer -1 1/2 tbsp light soy sauce
3. Add sugar, salt and baking powder. Processed until well Procedure: -1 tsp dark soy sauce
blended. 1. Mix all the dry ingredients in a bowl. In another bowl -1/2 cup vinegar
4. Transfer mixture into a bowl. Pour about ¾ full of the combine all wet ingredients. -1/2 tsp sesame oil
mixture into a greased puto mold. 2. Add-in dry ingredients to wet ingredients. Mix well until -1/2 red finger chilli in diagonal slices
5. Transfer puto mold to the steamer. Wrap lid with cheese free of lumps. -2 shallots or half a red onion, chopped
cloth or any cotton cloth to avoid water dripping from the 3. Divide mixture into two equal portion. Color each mixture -1 clove garlic, crushed
puto. Steam puto for 15 minutes or until toothpick inserted with food color (yellow, violet) or any color of your choice. -1 tbsp shredded fresh ginger
comes out clean. 4. Pour ¾ of the batter in each silicone cups. Transfer it in Procedure:
6. Let it cool before removing from the mold. Serve together the steamer. 1. Pour water in a cooking pot then let boil. Put in dried bay
with dinuguan or pancit. 5. Put cheese on top of the batter before steaming if you’re leaves, wholepeppercorn, star anise, leeks, sili green and 4
using regular cheese to give it more time to melt a bit. If teaspoons of salt.
Steamed Banana Cupcake Recipe you’re using quickmelt cheese put it only when it’s already 2. Add the whole pig’s legs in the cooking pot then simmer
Ingredients: cooked and steam for another 1 minute. until the leg becomes tender (about 45 to 60 minutes).
-2 cups all-purpose flour 6. Cover steamer with lid wrap in cloth or cheese cloth to Remove the tender leg from thecooking pot and set aside
-2 fully ripe bananas avoid water dripping in the puto. until the temperature goes down.
-1 cup fresh milk 7. Steam for 10 minute in low heat. Remove from steamer 3. Heat a clean large cooking pot (preferably with cover) and
-½ cup white sugar and let it cool before removing from the silicone cups. pour in cooking oil. When the oil becomes hot, deep fry the
-½ cup brown sugar rubbed pork leg.
-2 tbsp butter, melted Leche Flan Recipe 4. Continue cooking in medium heat until one side becomes
-1 tsp baking powder Ingredients: crispy, and then cautiously flip the leg to crisp the other side.
-1 tsp baking soda -12 pcs Eggyolks 5. Mix all sauce ingredients in a bowl.
-½ tsp salt -1 ½ can condensed milk
-1 egg -1 ½ can evaporated milk Steamed Chocolate Cake Recipe
Procedure: -2 tsps Dayap rind Ingredients:
1. In a mixing bowl mashed banana using fork. Then add -½ cup caramelized sugar (¾ cups sugar boiled in ½ cup -1/4 cup butter
milk, melted butter, brown sugar, white sugar and egg. Mix water) -1/2 cup + 2 tablespoon fresh milk
well using wire whisk or hand mixer if available. Instructions: -1/2 cup sugar
2. Add baking soda, baking powder and salt. Add flour on 1. Beat the egg yolks and add the milk and dayap rind. Mix -1/2 cup all-purpose flour
the mixture one at a time and mix batter until well combined. Thoroughly. -1/4 cup cocoa powder
3. Grease each cupcake mold with melted butter. Then pour- 2. Strain the resulting mixture to make it fine; set aside. Pour -1/2 teaspoon baking soda
in mixture on each mold. Transfer it to the steamer. caramelized sugar in a molder (llanera). Follow with the -1/2 teaspoon baking powder
4. Put steamer on top of a pot with boiling water. Steam eggyolk mixture. -pinch of salt
banana cupcakes on high heat for 15 minutes. 3. Steam for 45 minutes to 1 hour until set. Remove from -1 large egg
5. Remove from steamer and let it cool. molds prior to serving. -1/2 teaspoon vanilla
For the Choco Ganache:
-1 cup all-purpose cream Jollibee-Style Peach Mango Pie Recipe -1 teaspoon freshly ground pepper
-1 cup dark chocolate chunks Ingredients: -1 teaspoon salt
Procedure: For the Crust: -2 teaspoons sugar
1. Combine butter, sugar, and milk in a small saucepan. -2 ¼ cup all-purpose flour -small wonton or siomai wrappers
Cook over low heat until sugar is dissolved. -¼ cup cold butter, cut into cubes For the Dipping Sauce:
2. In a bowl, lightly beat egg and vanilla. Add butter-sugar -½ cup cold water -soy sauce
mixture. Whisk together until combined. -½ tsp salt -calamansi
3. Sift together flour, cocoa powder, baking soda, baking -2 tbsp sugar -sesame oil
powder, and salt. Gradually add dry ingredients to milk-egg -1 egg -chili paste, optional
mixture. -Cooking oil (for deep-frying) Procedure:
4. Pour cake batter into a cake pan and cover with foil. Place For the Filling: 1. Mix all the ingredients for the filling in a large bowl.
cake pan on top of the steamer and cover with a lid. Steam -1 cup ripe mangoes, cubed 2. Spoon 1 tablespoon of mixture into each wrapper. Fold
over medium heat for 40 minutes or until a toothpick inserted -1 cup peaches, cubed and seal.
in the middle of the cake comes out clean. Set aside to cool. -3 to 4 tbsp sugar (add more sugar if the mangoes are not 3. Brush steamer with oil and boil water. When the water
5. Meanwhile, make the ganache: Scald milk in a saucepan too sweet) gets to a rolling boil, arrange the siomai in the steamer and
over low heat. Add chocolate chunks and stir until chocolate -2 tbsp cornstarch + 1 tbsp water steam for 15 to 20 minutes.
has melted. -1 tbsp lemon juice (optional) 4. Serve with dipping sauce.
6. Once cooled, pour ganache over cake, making sure to For Finishing:
glaze all sides. Let stand at room temperature to set. 1 egg+ 1 tbsp water (beat together) for egg wash Yema Cake Recipe
Procedure: Ingredients:
Blueberry Cheesecake Recipe 1. In a pan combine cubes of mangoes and peaches. Mix for For the Cake:
Ingredients: 2 minutes in medium heat. Add sugar and lemon juice. Mix -4 egg, whites only
-1 cup crushed graham crackers well. Cook until a little bit mushy like a jam but still has -1/4 teaspoon cream of tartar
-1/4 cup butter, melted chunks on it. -1/4 cup white sugar
-2 tablespoons white sugar 2. Mix in cornstarch dissolve in water. Stir well until thick. -1 1/4 cups flour
-250 grams cream cheese, at room temperature Remove from heat. Transfer to a bowl and let it cool. -1/2 teaspoon salt
-1/2 cup sugar 3. In a mixing bowl mix together flour, salt and sugar. Add -1 teaspoon baking powder
-2 eggs butter. Cut butter to flour with fork or your clean hands. Mix -1/4 cup white sugar
-1/2 cup heavy cream the dough until you form a coarse crumbs. Add egg and mix -4 egg, yolks only
-juice from half a lemon until just combined. Add cold water and mix until pastry -1/3 cup full cream milk
-1 tablespoon all-purpose flour dough form. Cover or wrap it in plastic wrap and chill for 30 -1 teaspoon vanilla
-ready-made blueberry filling (for the topping) minutes or so. -1/4 cup vegetable oil
Procedure: 4. Rolled dough in a floured board for about 2 mm thick. Cut -lemon zest, optional
1. Make the crust: Combine crushed graham, sugar, and into big square then divide it into four little square shape or For the Yema Glaze:
butter in a bowl. Transfer to a greased and lined 6-inch disk shape. -14 oz condensed milk
round springform pan. Pat down evenly to form the crust 5. Fill with a tablespoon of the filling. Fold and seal edges -3 egg, yolks only
then chill in the refrigerator. using a fork. Then brush both sides with egg wash. -1/2 teaspoon salt
2. Make the filling: Beat cream cheese in a bowl and add 6. Deep-fry pies in a heated oil until golden brown. Drain in -1/2 teaspoon vanilla
sugar. Add eggs one at a time then add heavy cream, lemon paper towel to remove excess oil. Serve hot. -grated cheese, for garnish (optional)
juice, and flour. Mix until well-combined. Procedure:
3. Pour the filling onto the chilled crust and bake in a Pork Siomai Recipe 1. Position a rack in the center of the oven and preheat at
waterbath at 400°F for 10 minutes. Lower heat at 325°F for Ingredients: 350ºF. Line the bottom of a 6-inch square cake pan with
another 30-40 minutes. Turn off the heat and leave the cake -1 kilo ground pork (suggested proportion of fat to lean meat parchment paper.
inside the oven for 1 hour. Take the cheesecake out of the is 1:3) 2. To make the cake, place the egg whites and cream of
oven and allow to completely cool. -1/3 cup singkamas (jicama), minced tartar in a clean mixing bowl and beat for 2 minutes or until
4. Refrigerate the cheesecake for at least 4 hours before -1/3 cup carrots, minced they reach soft peaks. Put mixer on medium speed: slowly
serving. -1 large onion, minced add sugar and whip for another 2 minutes until the whites
5. When ready to serve, top the cheesecake with blueberry -a bunch of spring onions or leeks, chopped are glossy and still hold soft peaks.
filling. -1 egg 3. In a separate bowl, combine the flour, baking powder, salt,
-3 tablespoons sesame oil and sugar and mix well with a wire whisk.
-5 tablespoons oyster sauce 4. In a large mixing bowl, beat the egg yolks, milk, vanilla,
oil, and lemon zest until they are combined. Add the flour For the Sauce: toothpick inserted comes out clean.
mixture and beat on medium until everything is well- 1. heat pan over medium heat then add 2 tbsp soy sauce, 7. Remove kutsinta from the steam and let it cool before
combined vinegar, water, brown sugar, onion, garlic and bird’s eye chili removing from the mold.
5. Using a rubber spatula, gently fold the whipped egg (optional). Stir let it simmer for 2 minutes. 8. Serve with grated coconut or grated cheese on top.
whites into the flour mixture in batches. Do not overmix. 2. Pour cornstarch dissolve in water to the sauce. Stir until
6. Transfer the batter into your prepared pan. Alternatively, the sauce becomes clear and thick. Turn off the heat. Let it Pinoy Spaghetti Carbonara Recipe
split the batter evenly into two pans. Bake for 40-45 minutes cool. Transfer sauce into a jar or a bowl. Ingredients:
or until the top springs back when pressed lightly and the top -250g spaghetti
of the cake doesn't stick to your fingertips. Let the cake rest Chicken Bicol Express Recipe -200g bacon strips
for a minute in the pan before turning it out to cool on a wire Ingredients: -¼ kilo ground beef
rack. Gently peel off the parchment and let the cake cool to -1 kg chicken breast fillet -1-2 tbsp butter
room temperature. -8 to 10 cups coconut milk -1 medium sized onion, chopped
7. Make the yema glaze: combine the condensed milk, egg -2 pcs siling haba (finger chilies), sliced into pieces -2 cloves garlic, chopped
yolks, salt, and vanilla in a medium saucepan and cook over -1 siling labuyo (red chili), cut into pieces -198g can button mushroom, drained
low heat for 10 minutes or until the mixture thickens into a -1 medium size onion, chopped -1 pack (250g) all-purpose cream
smooth and spreadable filling. -5 cloves garlic, minced -1 (154ml) evaporated milk
8. Spread yema glaze onto cooled cakes. If desired, sprinkle -5 tbsp sautéed shrimp paste (bagoong) -½ to ¾ cup grated cheese
grated cheese on the top of the cake. -1 tbsp sugar, optional -2-3 tbsp parmesan cheese
-Ground black pepper -1 egg beaten
Homemade Fish Ball Recipe -Cooking oil -¼ cup parsley, chopped
Ingredients: Procedure: -Pinch of salt
-1 pcs fish fillet 1. Saute onion and garlic, until soft and fragrant. -Ground black pepper
-1 cup cornstarch 2. Add bagoong (sautéed shrimp paste), siling labuyo (red -A bit of cooking oil
-½ cup all-purpose flour chili) and siling haba (finger chilies). Procedure:
-1 tsp salt Stir for 1 to 2 minutes. 1. Put a bit of cooking oil and salt in a pot of water over
-1 tbsp baking powder 3. Add chicken, stir until color turns medium brown. medium heat and bring to a boil. Add spaghetti and cook
-3 tbsp sugar 4. Add coconut milk. Then season with ground black pepper according to package instruction until al dente. Drain and set
-1 medium sized onion, chopped and bagoong if needed. aside.
-3 cloves garlic, chopped 5. Simmer until chicken is tender and the sauce thickens. 2. Drizzle a little of cooking oil in a pan over medium heat
-2 tbsp spring onion, chopped and sauté bacon. Cook until its golden brown. Remove
-1/3 cup water Kutsinta (No Lye Water) Recipe bacon from the pan and drain the rendered fat but set aside
For the Sauce: Ingredients: about 1 tablespoon.
-2 tbsp soy sauce -1 cup cassava powder 3. In the same pan cook ground beef until brown. Push
-1 tbsp vinegar -1 cup all-purpose flour cooked ground beef to the side of the pan and put butter and
-4 tbsp brown sugar -¾ or 1 cup brown sugar let it melt. Then sauté onion and garlic until limp and
-4 cloves garlic, chopped -1 tsp annatto powder (dilute in ½ cup warm water) aromatic. Then sauté altogether with the ground beef on the
-1 small onion, chopped -2 cup water side.
-1 cup water -Grated coconut or grated cheese (for toppings) 4. Add mushroom, stir for 1 minute. Then add the bacon, stir
-2 bird’s eye chili (chopped), or chili flakes (this is optional) -Cooking oil or melted butter (for greasing the mold) for another minute.
-1 ½ tbsp. cornstarch (dissolve in 1 tbsp water) Procedure: 5. Add the cream and lower the heat. Bring to a simmer. Stir
Procedure: 1. Grease mold with cooking oil or melted butter so it would continuously. Add evaporated milk, grated cheese and
1. Boil fish fillet in a pot water over medium heat until tender. be easy to unmold kutsinta later. parmesan cheese. Season with salt and pepper to taste.
Then mashed boiled fish fillet until it’s still hot. Set aside. 2. In a mixing bowl combine together cassava powder, all- 6. Add chopped parsley and beaten egg. Quickly mix the
2. In a bowl mix together cornstarch, flour, salt, baking purpose flour and brown sugar. Mix well. egg to the sauce. Turn off heat. Add pasta and toss to
powder, sugar, mashed fish fillet, onion, garlic, spring onion 3. Make a well in the center. Add water and diluted annatto combine until pasta is coated with the sauce. Garnish with
and water. powder. Mix until well combined. crispy bacon bits, parmesan cheese and fresh parsley.
3. Heat oil in a pan. Dip bamboo stick into the oil when the 4. Pour mixture into the mold about ¾ full. Transfer to the
surrounding of the bamboo stick bubble it’s ready to fry. steamer.
4. Using two spoons scoop fish ball batter on one spoon and 5. Cover steamer with lid wrap in cheese cloth to avoid water
try to shape it into a ball using the other spoon. Fry until dripping to the kutchinta.
slightly golden brown in color. 6. Steam for 12-15 minutes over medium heat or until
FREE JOLLIBEE CHICKENJOY (HOMEMADE) RECIPE
Ingredients:
-2 kilos chicken, your choice cuts
-salt and pepper
-cooking oil for deep frying
For the breading
-1 cup all-purpose flour
-1 cup cornstarch
-1 Tbsp. five spice powder or ngohiong powder
-1 Tbsp. garlic powder
-1 tsp. fine salt, adjust if necessary
Instructions:
1. Put the chicken pieces in a bowl and season with salt and
pepper. Rub andpress each chicken with the salt and pepper
so all the pieces is evenly coated.
2. Next, to make the breading, in a mixing bowl, combine
flour, cornstarch, five spice powder, garlic powder and salt.
3. Stir the dry ingredients using a fork until all the ingredients
are evenly mixed.
4. Heat the oil in the deep fryer or deep frying pan for about
175°C.
5. Coat a piece of chicken with the breading inside and out.
Coat underneath the skin as well.
6. Do it by pressing each chicken with the breading then
shake off excess breading and fry it.
7. Depending on the size of your fryer and the size of your
chicken, you can put 4 to 5 pieces per batch.
8. Just don’t overcrowd the fryer to avoid the fried chicken to
become soggy and loose it’s crispiness.
9. Cook it for about 15 to 20 minutes in medium fire.
10. Put the chicken in a paper towel or a rack to drain the
excess oil.
11. Serve with your favorite Gravy. Enjoy!
FREE LECHON PORK BELLY RECIPE
Ingredients:
-1.5 kg pork belly slab, skin on
-3 whole garlic bulbs, peeled and roughly chopped
-½ cup oregano leaves, washed then chopped
-3 red onions, peeled and chopped
-around 4 – 5 lemongrass stalks, sliced the zest from 1
lemon
-juice from 1 lemon
-a little over 1/8 cup salt, plus more for an even rub around
the pork
-4 tablespoons crushed black pepper
Instructions:
1. Combine all the aromatics in a bowl and mix well.
2. Lightly mash everything together with the back of a spoon.
3. Alternatively, use a food processor to bring everything
together with only around 2-3 pulses.With the skin side
down, rub the mixture all over the meat.
4. Roll the slab, carefully invert the meat and secure it with
butcher’s twine.
5. It’s okay if there are a few pieces of herbs that fall off, you
can place it back later.
6. Rub coarse salt all over the meat, including the skin.
7. With a paring knife or fork, poke the skin of the meat. This
will ensure a nice crackling.
8. Transfer it to a roasting fitted with a rack and the bottom
lined with foil.
9. Place it in the refrigerator to chill overnight. This will dry
the skin, which helps the crackling form.
10. Preheat the oven to 160 C. Just to be sure, pat the skin
of the pork dry with a paper towel. 11. Roast the pork for 5
hours.
Afterwards, increase the temperature to 220 C, and allow the
pork’s crackling to form. This will take another 30 minutes to
an hour.
12. When done, remove from the oven and allow to cool a bit
before slicing. Enjoy!
FREE CUCUMBER LEMONADE RECIPE
Ingredients:
1 fresh cucumber (6 to 8 in), sliced
6 Lemons, juiced
1 cup Water
1/2 cup White Sugar
Instructions:
-Make a simple syrup by stirring the water and sugar
together in a saucepan over medium heat. -Heat until just
about to boil and the sugar has dissolved. Place in
refrigerator 30 minutes, or until cool.
-Place the cucumber slices in a blender or food processor;
blend until mashed into a pulp.
-Pour the cucumber pulp into a fine mesh strainer place over
a bowl to catch the liquid; allow to sit until you have about
2/3 cup of liquid from the cucumber, about 15 minutes.
-In a pitcher, stir the simple syrup, cucumber liquid, and
lemon juice together. Add more water depending on your
taste preference. You may also add the cucumber pulps.
FREE KWEK-KWEK W/ SAUCE (HOMEMADE) RECIPE
Ingredients:
-1 dozen quail eggs
-125 grams all-purpose flour
Orange Batter
-1 cup plain flour
-1/2 cup cornstarch
-1/2 cup water
-salt and pepper to taste
-annato powder
Sweet Sauce
-1/4 cup vinegar
-4 tbsp brown sugar
-1/4 cup ketchup
-2 tsp soy sauce
-salt and pepper to taste
-cornstarch water
Instructions:
-Boil the eggs for 10 minutes. Remove from pot and let cool
then peel the shells. Combine all the dry ingredients in one
medium bowl. Add water to the dry ingredients and whisk the
mixture till the texture becomes really smooth and free of
lumps.
-Cover the bowl with a lid and refrigerate. Only take out the
batter mixture from the fridge when you are ready to dunk
your eggs. Heat your cooking oil in a medium saucepan on
high.
-Once the oil is hot enough for deep frying, lower the heat to
medium high. Roll each egg in corn starch, then dunk 3-5 at
a time into the batter mixture.
-Using two soup spoons, gently cover each egg well with the
batter. Please scrape the underside of the spoon holding the
coated egg with your other spoon before dropping each egg
to the hot oil to avoid messy batter drips.
-Deep fry 3-4 eggs at a time, drop each one in different
corners of the saucepan so that they won’t stick to each
other. -Once the battered eggs float on top of the hot oil, let
them cook for a further 5-10 seconds before removing them.
-Place in a big metal sieve or metal colander to let the
excess oil drip.
Sweet Sauce -Mix all of the ingredients and simmer until
boils. Put slurry until it thickens.
FREE BUTTERED GARLIC SHRIMP RECIPE
Ingredients:
shrimp
chopped garlic
1/4 bar of butter
parsley
2 cups of 7UP or Sprite
salt and pepper
Instructions:
-Soak the shrimp in 7UP for ten minutes.
-On a frying pan, melt the butter then sautee the chopped
garlic until it turns brown.
-Pour in the soaked shrimp in 7UP then wait until the shrimp
is cooked.
-Pour in the parsley, salt and pepper. If the sauce is too
much, separate the shrimp then wait until the sauce
evaporates.
ONION RINGS
3 Large White Onions (peeled, sliced into rings and
separated)
½ cup All Purpose Flour
2 cups of Breadcrumbs
2 Eggs (beaten lightly)
¼ cup Cornstarch
1 teaspoon chili powder (optional)
3 cups of vegetable cooking oil (for deep frying purpose)
1cup Mayonnaise
1 tablespoon of Nestle Cream
3 stalks of Parsley (chopped finely)
Salt and pepper to taste
For the White Sauce:
In a small mixing bowl, combine the mayonnaise, nestle
cream, parsley and right amount of salt and pepper then mix
properly. Afterwards, set aside to prepare the onion rings.
Procedure:
In a medium-sized mixing bowl, combine the flour,
cornstarch, chili powder, salt and pepper to taste.
Put the breadcrumbs in a different bowl to complete the
preparation and the beaten eggs in another small bowl as
well.Afterwards, dip the onion rings in the beaten eggs
individually before turning them upside down in the mixed
ingredients.Next is to rub the rings with the breadcrumbs
individually as the final step before frying and then set aside
in a platter.Preheat the frying pan and then put the cooking
oil to let boil for about 1-2 minutes. Put the rings one at a
time with the exact capacity in the frying pan. Deep-fry them
for about 1-2 minutes in a medium fire and make sure to
avoid overcooking.When fried perfectly, use a tong to
remove the rings and strain them. Repeat the process until
to complete frying all the onion rings.
GRAHAM BALLS
Ingredients:
2 Packs M.Y. San Graham Crushed (200 grams each)
1 Condensed Milk (1 can)
1 Nestle Cream (250 ml)
Chocolate sprinkles (optional for toppings)
Marshmallows (medium size)
Procedure:
You simply need to combine the graham and the condensed
milk using a mixing bowl. Be sure to mix the ingredients
properly and firmly. Afterwards, use a spoon to scoop a
mixture, combine the marshmallows and roll each
combination to create the balls. Coat them with the
chocolate sprinkles and wrap each ball using a non-sticky
wrapper before refrigerating them.After 2-3 hours, remove
the balls from the fridge, remove the wrappers and ready to
serve!
FREE LECHON KAWALI RECIPE
Ingredients:
-2 lbs. pork belly
-2 tbsp salt
-2 tbsp whole pepper corn
-5 pcs dried bay leaves
-3 cups cooking Oil
-34 ounces Water
Instructions:
1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and
bay leaves and simmer for 30 minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a
few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute
it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot
place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking
pot and let it cook until the immersed side is brown and the
meat’s texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little
then slice according to desired portions
CHEESY BAKE MACAROONI
½ kilo elbow macaroni (desired brand)
½ buttermilk
1 medium pack tomato sauce
¼ lean ground beef
1 small can sliced mushroom (desired brand)
1 box cheese grated (desired brand)
1 small bottle of cheese spread
1 whole bell pepper (chopped finely)
1 medium white onion (chopped finely)
4 cloves of garlic (chopped/can be optional)
1 teaspoon of paprika
1 small box of all purpose cream (desired brand)
1 cup of water
1 teaspoon of soy sauce (optional)
Salt and pepper to taste
Procedure
In a large casserole, boil the elbow macaroni by following the
instruction on the label to avoid overcooking the pasta.
Afterwards, prepare a strainer to strain the pasta and set
aside for the final cooking.
While boiling the pasta, you can already prepare the
necessary ingredients for the sauce and start cooking. In a
medium size casserole, sauté the garlic and onion using 2
tablespoon of buttermilk until golden brown, then add the
ground beef mix well until tender.
Include the chopped bell pepper, water, mushroom, paprika,
tomato sauce, cheese spread, salt and pepper to taste then
bring to boil for at least 15 minutes. Afterwards, include the
strained pasta, soy sauce and toss gently before setting up
the macaroni in a Pyrex tray or any kind of tray that you can
use inside the oven.
For the White Sauce Topping
In a saucepan, set the stove in medium heat before putting
the remaining buttermilk, then put the all-purpose cream and
at least ¾ of the grated cheese. Let boil for few minutes or
until the white sauce thickens already. Spread over the
sauce on top of the arrange macaroni evenly and then top
the remaining grated cheese.
Pre-heat the oven to 320 degree for at least 5 minutes
before inserting the tray and bake the macaroni for 20
minutes or until the topping is gently burnt. Afterwards, your
Cheesy Baked Macaroni is ready to serve.
CHOCOLATE CRINKLES
Ingredients
1/2 cup Cocoa Powder,unsweetened
1 cup White Sugar
1/4 cup Vegetable Oil
2 Eggs
1 Tsp. Vanilla Extract
1 cup all purpose flour,sifted
1 Tsp. Baking Powder
1/4 Tsp. Salt
Preparation:
1. In a bowl,combine cocoa powder,sugar & vegetable Oil
2. Add the eggs one at a time. Then the vanilla extract.
3. Pour in the flour,baking powder and salt. Mix well.
4. After mixing the batter,cover it with plastic wrap/cling wrap
and chill in the fridge for at least 4 hours.
5. After that pick a small amount of the batter using a scoop
or spoon and form a ball and roll over to the powdered
sugar.
6. Place them in a lined tray with 1 inch (2,5cm) apart and
bake in preheated oven to 180°C for 12-15 minutes.
Pizza Dough
(2x 14 inch (35cm)Pizza Crust)
Ingredients:
3 1/2 to 4 cups bread flour, plus more for rolling (Note: Using
bread flour will give you a much crisper crust. If you can't find
bread flour, you can substitute it with all-purpose flour which
will give you a chewier crust.)
1 Tsp. Sugar
1 Sachet Instant Dry Yeast (7g)
2 Tsp. Salt
1 1/2 cups Water, 110°F (40°C) No-Bake Oreo Cake Red velvet cookie
2 Tbsp. Olive Oil, plus 2 Tsp. Ingredients Ingredients
Preparation 36 Oreo Cookies for 12 cookie
1. Combine the bread flour, sugar, yeast and salt in the bowl 6 Tsp. Butter 1 package red velvet cake mix
of a stand mixer and combine. 500ml All-Purpose Cream 1 cup white chocolate chips (175 g)
2. While the mixer is running, add the water and 2 4 Tsp. Vanilla Sugar ½ cup oil (120 mL)
tablespoons of the oil and beat until the dough forms into a 200g Cream Cheese 2 eggs
ball. 6 Tsp. Powdered Sugar Preparation
3. If the dough is sticky, add additional flour, 1 tablespoon at 1 Tblsp. Vanilla Extract Under 30 min
a time, until the dough comes together in a solid ball. If the Ganache Ingredients Combine cake mix, chocolate chips, oil, and eggs in a mixing
dough is too dry, add additional water, 1 tablespoon at a 200g Dark Chocolate, chopped bowl.
time. Scrape the dough onto a lightly floured surface and 200g All-Purpose Cream Using an ice cream scoop or your hand, form golf ball-sized
gently knead into a smooth, firm ball. Preparing balls of cookie dough and transfer to a parchment paper-
4. Grease a large bowl with the remaining 2 teaspoons olive 1. Crush 20 Oreo cookies. lined baking sheet.
oil, add the dough and swirl around to get completely coated 2. Melt butter and add it to the crushed Oreo‘s. Bake at 350°F (180°C) for 10-12 minutes.
with oil, so it won’t dry out. 3. Take a 26cm spring cake pan/cake pan and press the
5. Cover the bowl with plastic wrap or a kitchen towel and batter evenly to the bottom of the pan. Set aside in the Birthday cake mix cookie
put it in a warm area to let it double in size, for about 1 hour. refrigerator. Ingredients
(If the dough isn’t rising, your yeast is stale) 4. Whip the cream until firm and sweeten it with vanilla for 12 cookies
6. Turn the dough out onto a lightly floured surface and sugar. 1 package birthday cake mix
divide it into 2 equal pieces. Cover each with a clean kitchen 5. In another bowl put cream cheese, vanilla extract and ¾ cup white chocolate, broken into chunks (130 g)
towel or plastic wrap and let them rest for 10 minutes. sieve the powdered sugar to it. Whisk until smooth. ⅓ cup oil (80 mL)
7. Now it is ready to be rolled out and to be topped. 6. Now bring together cream cheese and the firm cream and 2 eggs
stir carefully. rainbow sprinkles
Corn Dogs 7. Crush 6 cookies barely with your hands and add them into Preparation
Ingredients the cream. Mix carefully. Under 30 min
6 Jumbo Hot Dogs, cut into bite sizes 8. Take the cake pan and spread the cream into it evenly Combine cake mix, chocolate chunks, oil, and eggs in a
wooden skewers with a spatula. Chill in the refrigerator. mixing bowl.
1 cup All-Purpose Flour 9. For the ganache, melt chopped chocolate and cream in Using an ice cream scoop or your hand, form golf ball-sized
1 cup Cornmeal pot. Don’t cook it! It will burn so easily! As soon as balls of cookie dough and transfer to a parchment paper-
4 Tsp. Baking Powder everything is liquid and hot take away the pot. Don’t forget to lined baking sheet.
1 Tsp. Salt stir permantely. Bake at 350°F (180°C) for 10-12 minutes.
¼ Tsp. Pepper 10. Let the Ganache cool down about 30 Minutes. It will get Garnish with sprinkles.
¼ Tsp. Garlic Powder thicker in this process. Then spread over the cake and
1 cup Milk garnish with remaining cookies. S’mores cookie mix
1 Egg 11. Let the whole cake chill in the refrigerator overnight or at Ingredients
3 Tbsp. White Sugar least 4 hours. for 12 cookies
Cooking Oil for deep frying 1 package chocolate cake mix
Preparing Chocolate cake mix cookies ¾ cup marshmallow (40 g)
1. In bowl, combine all dry ingredients. 1 package yellow cake mix ¾ cup graham cracker, crushed (65 g)
2. Then stir in egg and milk. 1 cup chocolate chips(175 g) ½ cup oil (120 mL)
3. Preheat oil in a deep saucepan over medium heat. Take a ½ cup oil (120 mL) 2 eggs
wooden skewer, wet it and carefully dump the wet side in the 2 eggs Preparation
oil. If it bubbles where you put it in, it is hot enough. Preparation Under 30 min
4. Now insert wooden skewers into sausage and dip them Under 30 min Combine cake mix, marshmallows, graham crackers, oil, and
into the batter until well coated. (It’s easier if you fill the Combine cake mix, chocolate chips, oil, and eggs in a mixing eggs in a mixing bowl.
batter into glass which is as long as the sausage) bowl. Using an ice cream scoop or your hand, form golf ball-sized
5. Deep fry them until golden brown. Drain excess oil by Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-
setting them aside on a paper towel. balls of cookie dough and transfer to a parchment paper- lined baking sheet.
lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes.
Bake at 350°F (180°C) for 10-12 minutes.
Spicy Korean barbeque style Cover with cling film and leave to marinate in the fridge for 4- Dinner rolls
Ingredients 6 hours, or overnight. Ingredients: for 8 rolls
for 4 servings Fry the chicken in a large pan, on all sides for about 10-15 1 cup warm water(240 mL)
1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen minutes, stirring often to prevent the marinade from burning, 2 tablespoons olive oil
for easier slicing (680 g) until golden brown. 2 tablespoons honey
½ onion, sliced into thin strips Remove from the pan and pour in the marinade. 2 teaspoons salt
3 stalks green onion, sliced into 2-inch (5 cm) pieces Bring to a boil and stir, until the marinade is thick and 3 ⅓ cups flour (415 g)
3 cloves garlic, minced resembles a sauce. 1 ½ teaspoons yeast
1 teaspoon ginger, minced Throw the chicken back in the pan and fry for a further 5-10 1 egg, for egg wash
¼ cup korean red chili paste, gochujang (55 g) minutes in the sauce, making sure each drumstick is evenly Preparation
1 teaspoon red pepper flakes coated and cooked through. Combine water, olive oil, honey, salt, flour, yeast, and water
¼ cup soy sauce (60 mL) Garnish with sesame seeds and spring onions. in a large bowl.
3 tablespoons rice wine Mix well and knead for 10-15 minutes until the dough is
1 tablespoon sesame oil Sweet and sour pork elastic. Transfer the dough into a well-oiled bowl.
1 tablespoon sugar Ingredients Cover with a towel or plastic wrap and let rise once for 1
1 teaspoon black pepper for 2 servings hour in a warm place, until the dough has doubled.
1 tablespoon canola oil MARINADE Preheat oven to 375˚F (190˚C).
sesame seed, to garnish ½ lb pork, chopped into bite size pieces (200 g) Cut the dough into 8 portions and shape into balls.
rice, to serve 1 teaspoon salt Place balls onto greased cast-iron pan and cover for 30
Preparation 1 teaspoon corn flour additional minutes with a towel or plastic wrap.
Slice the pork into extremely thin slices, then transfer to a 1 egg Uncover and brush each with egg wash.
large bowl. This works best when the pork is super cold or DEEP FRYING Bake or 15-20 minutes, or until the tops are golden brown.
partially frozen. 1 cup corn flour (100 g)
Add in all of the ingredients besides the canola oil, then mix 2 ½ cups oil (500 mL) Homemade icecreams
until the pork and the vegetables are evenly coated with the SAUCE Strawberry banana
marinade. 2 tablespoons oil Ingredients
Cover and marinate in the refrigerator for at least 30 2 teaspoons garlic, crushed for 4 servings
minutes. ½ green bell pepper, chopped 3 bananas, cut into coins and frozen,
Heat the oil in a pan over high heat, add pork, being sure not ½ red bell pepper, chopped ½ cup strawberry, frozen(75 g)
to crowd the pan, stir-fry the pork in batches until slightly ⅔ cup pineapple (150 g) ½ cup milk, of choice(120 mL)
crispy on the edges, about 3-4 minutes. If you’re using pork ¼ cup white caster sugar(50 g) 1 teaspoon vanilla
belly, cook for a bit longer, around 6-7 minutes. ¼ cup rice vinegar (50 mL) Preparation
Sprinkle a bit of sesame seeds on top, then serve with rice! 2 tablespoons ketchup Cut bananas into coins and place in freezer in a sealable
Preparation bag. Freeze overnight or until solid.
Easy sticky drumstick Under 30 min Place all ingredients into a food processor or blender and
Ingredients In a bowl, combine all marinade ingredients with the pork. blend until smooth. Pour contents into a loaf or small pan.
for 4 servings Cover and leave to marinade in the fridge 20 minutes. Freeze one hour or until solid.
12 chicken drumsticks Place the corn flour in a large bowl and toss the marinated
MARINADE pork chunks until liberally coated. dark chocolate
6 cloves garlic, crushed In a medium-sized saucepan, heat the oil to 350˚F (180°C). Ingredients
3 tablespoons ginger Deep fry the pork pieces for about 3-4 minutes until the for 4 servings
1 red chili coating is golden brown and the pork is cooked throughout. 3 bananas, cut into coins and frozen
3 tablespoons honey Set aside. ½ cup dark chocolate chips (90 g)
½ cup soy sauce (100 mL) For the sauce, place a frying pan over a medium heat and 1 teaspoon vanilla
GARNISH add the oil. ¼ cup milk, of choice(60 mL)
sesame seed Sauté the garlic until fragrant, then fry the peppers until Preparation
spring onion soften. Add in the pineapple and warm thorough. Cut bananas into coins and place in freezer in a sealable
Preparation Add the sugar, vinegar, and ketchup, stir. Bring the mixture bag. Freeze overnight or until solid.
In a mixing bowl, combine the garlic, ginger, chili, honey, and to a boil. Place all ingredients into a food processor or blender and
soy sauce. Add the pork to the frying pan and coat everything evenly blend until smooth. Pour contents into a loaf or small pan.
Mix in the chicken drumsticks. with the sauce. Freeze one hour or until solid.