GARLIC RICE

Ingredients:

-2 heads of garlic, whole

-1 tray of peeled garlic

-4 eggs

-4 cups of cooked jasmine rice

-Olive oil

-Salt and pepper

-White vinegar

-Red chilli flakes

-2 scallions

-Butter

Instructions:

1.) Salt the oil.

2.) Fry the garlic in that oil until slightly brown.

3.) Keep half in the pan. Half out. Add your rice to the pan, mix and season with salt.

4.) Fry your eggs. Dust with paprika.

5.) Add in some sliced scallions to the rice.

6.) Make the sauce by mixing your vinegar, some sliced garlic, and one chopped red chilli together.
SEAFOOD RICE

Ingredients:

-Mixed seafood – 300 g (10.58 oz.)

-Steamed rice – 3 cups

-Carrots (minced) – 1 cup

-Yellow bell pepper (minced) – 1 cup

-Onion – 1 large PC.

-Green peas – 1/2 cup

-Tuna – 150 g (5.29 oz.)

-Extra virgin olive oil – 3 tbsp.

-Oyster sauce – 3 tbsp.

-Garlic – 2 cloves

-Black pepper powder – a pinch

Instructions:

1.Heat the oil in a large pan or a Wok, fry the onion for 1 minute and then add the garlic.

2.Stir constantly for 2 minutes and then add the carrots, green peas, oyster sauce, black pepper powder
and stir for other 2 minutes.

3.Add the seafood, tuna and stir until done.

4.Add the rice and mix until well combined.

5.Before serving, mix in the bell pepper.

ADOBO*

Ingredients:

-2 lbs chicken sliced into serving pieces

-1 piece Knorr Chicken Cube

-1 head garlic crushed

-3/4 cup white vinegar

-6 tablespoons soy sauce

-1 1/2 teaspoons whole peppercorn

-5 pieces dried bay leaves

-1/2 cup water

-1 teaspoon sugar

-4 tablespoons cooking oil

Instructions:

1.Combine chicken, 1/4 of the total amount of garlic, whole peppercorn, dried bay leaves, soy sauce,
vinegar, and water in a cooking pot. Cover and let boil. Stir and make sure that all ingredients are well
blended.

2.Add Knorr Chicken Cube and sugar. Stir. Cover the pot and cook for 10 minutes.

3.Turn the chicken over and cook the opposite side for another 10 minutes. Set aside.

4.Heat oil in a clean pan. Saute remaining garlic until it turns light brown.

5.Pan fry the chicken for 1 minute per side. Pour the adobo sauce into the pan. Boil until it reduces to
half.
KALDERETA*

Ingredients:

-5 cloves of garlic, minced

-1 medium size onion, chopped

-1 red chilli (small)

-1 cup banana ketsup

-1 can liver spread (85g) – we used the brand Reno

-1 kg pork ribs, (better to use fresh pork)

-¼ cup soy sauce

-1 tbsp olive oil (or you can use sun flower oil)

-ground black pepper and salt to taste

Instructions:

1.Heat the oil in cooking pot.

2.Once the oil is hot, saute the garlic and onion until the garlic turns golden brown.

3.Add the soy sauce.

4.Add the pork ribs. Stir and simmer for 40-50 minutes or until the meat is tender. Make sure to close
the lid cover so it will moist and will help to boil the meat.

5.Check the meat after 40 minutes to see if the tenderness is enough for you. If not yet, continue to boil
using low fire up for another 10 minutes.

6.Add the red chilli.

7.Pour in the banana ketsup and liver spread. Stir.

8.Add the chopped raisins.

9.Add salt and pepper to taste.

FISH SWEET N SOUR

Ingredients:

-237 grams fish fillet

-¼ cup sugar

-¼ cup white vinegar

-¼ cup ketchup

-1 tbsp oyster sauce

-2 pieces bell pepper

-1 tbsp cornstarch

-1 piece white onion

-112 pineapple tidbits drained

-salt

-black pepper

Instructions:

1.make batter mixture,with fish then put it in a frying pan

2.in the other pan heaten the pan and put some cooking oil,chopped onion,bell peppers

3.then put the sugar, vinegar,ketchup and oyster sauce and stir it until it boils

4.then add some salt and pepper to taste then add the cornstarch

5. stir the sauce and add the tidbits

6. then add the fish fillet in the pan

CHICKEN SWEET AND SOUR

Ingredients:

for the batter:

-3 tbsp all purpose flour

-2 tbsp cornflour

-¼ tsp baking powder

-¼ tsp salt

-1 egg

-4 tbsp chilled water

Main Ingredients:

-300 grams boneless chicken bite sized pieces

-½ salt

-½ pepper

-4 tbsp ketchup

-3 tbsp white vinegar

-3 tbsp sugar

-¾ dark soy sauce

-1 cup red bell pepper

-1 cup green bell pepper

Instructions:

Preparation:

1.wash and leave the chicken to drain

2.cut them into bite sized chicken

3.marinate with salt and pepper then set aside for 20 minutes

4.add all the sweet and sour mix in a small bowl and give a mix.Set aside for use later

5. prepare the batter

Process:

1.marinate the chicken in the batter

2.in a frying pan the oil should be medium hot.then put the chicken and fry the in a minute without
flipping the chicken and make them golden brown

3.in the other pan add the ½ tbsp oil

4. keep it in high heat and add the peppers. stir fry in 1 minute then add the sweet and sour sauce.keep
stiring for an another minute till the sauce is cooked and thick

5.add the chicken in the pan the cover it with the sauce.

TEMPURA

Ingredients:

-1 tsp White pepper

-1 tsp Salt

-6 cups Panko Bread crumbs

-15 cups Cooking oil

Instructions:

1.Beat 4 egg whites until fluffy (use the eggbeater for a long time, you can also use the cake machine)

2.Add 1tbsp flour and 1tbsp/10g starch. mix well and set aside

3.Cut the tiger shrimp along the edge of the back with a knife.

3.1.Score both sides with 1 cut lengthwise and a couple of cuts crosswise. The goal is to break the
tendons to prevent the shrimp from rolling up when they are fried.

3.2.Clean the shrimp with water.

3.3.Seasoning the shrimp with cooking wine, white pepper, and salt. Mix well.

4.Coat each seasoned shrimp with the egg white batter completely.

4.1.Coat another layer of bread crumbs. Set aside.

4.2.In a cooking pan, bring enough cooking oil to 100-130°F / 40-50°C（the oil temperature should not
be higher than this). Add the shrimp and gently stir. Slowly bring the oil temperate to 100°C-130°C in
about 5-6 minutes until the shrimps appear golden. remove from the oil and drain. (Note: oil
temperature cannot be too high 100-130°F / 40-50°C when adding the shrimps in. slowly bring up the
temperature to 100°C-130°C while frying in about 5-6 minutes.)
PARES

Ingredients:

-1/2 recipe for beef pares

-1 lb. round miki noodles

-1/2 cup chopped scallions

-3 tablespoons toasted garlic

-4 boiled eggs

-1 lb. beef neck bones

-8 cups water

-2 tablespoons fish sauce

-Salt and black pepper to taste

Instructions:

1.Pour water in a pot. Add the beef neck bones. Let boil. Simmer for 2 hours.

2.Add salt and ground black pepper to taste.

3.Arrange the miki noodles in a cooking basket. Submerge in boiling broth for 10 minutes. Remove,
drain, and the set aside.

4.Arrange the cooked miki noodles along with a serving of beef pares in individual bowls. Top with
chopped scallions, toasted garlic, and a piece of boiled egg, sliced in half.

5.Pour a cup or two of hot beef stock in the bowl. Season with some fish sauce and ground black pepper.

MAMI
Ingredients:

-2 ½ lbs. beef cubed

-1 piece Knorr Beef Cube

-2 pieces star anise

-¼ cup brown sugar

-½ cup scallions chopped

-2 thumbs ginger minced

-6 tablespoons soy sauce

-1 piece onion chopped

-5 cloves garlic crushed

-2 ½ cups water

-3 tablespoons cooking oil

-Salt and black pepper to taste

Instructions:

1.Heat oil in a cooking pot or pressure cooker. Saute onion, garlic, and ginger.

2.Add the beef once onion softens. Cook until light brown.

3.Pour soy sauce and water. Stir.

4.Add Knorr Beef Cube and star anise. Cover the pressure cooker and pressure cook for 15 minutes.

5.Add brown sugar and season with salt and ground black pepper. Cook for 8 to 10 minutes more or
until the sauce reduces a bit.

6.Top with chopped scallions and serve with sinangag and beef stock.

TERIYAKI
Ingredients:

-3-4 boneless skinless chicken thighs 12-15 ounces total

-8 ounces broccoli florets

-¼ cup water

-1 teaspoon vegetable oil

-Salt and Pepper

-1 scallion sliced on a bias

-Toasted sesame seeds for garnish optional

-Teriyaki Sauce

-2 tablespoons soy sauce

-4 tablespoons sugar

-1 tablespoon mirin or sweet sherry

-2 garlic cloves minced

-1 teaspoon grated ginger

-¼ teaspoon crushed red pepper flakes

-¼ teaspoon cornstarch

Instructions:

1.Trim the fat off the chicken thighs and season lightly on both sides with salt and pepper. In a small
bowl, whisk the sauce ingredients together and set aside.

2.In a large skillet, add broccoli florets and water. Cover with a lid and cook for 2-3 minutes, or until crisp
tender and bright green. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

3.In the same pan, heat the oil and add the chicken thighs. Sear for about 6-7 minutes on the first side,
or until nicely browned. Flip and sear for another 5-6 minutes or until cooked. Whisk the sauce one
more time before adding it to the pan. Pour on top of the chicken and let the sauce bubble up to
thicken. Toss and coat the chicken in the sauce for 1-2 minutes.

4.Transfer to a cutting board, let rest for 2 minutes, and then slice thickly. Divide the slices between the
two plates and drizzle with remaining sauce left in the pan. Top with sesame seeds and sliced scallions.
Serve with rice and steamed broccoli.

BROCCOLI OYSTER SAUCE

Ingredients:

-500g rump steak, very thinly sliced on an angle

-2 cups broccoli florets

-2 tbsp peanut oil

-1 small onion, peeled and thinly sliced

-3 thin slices of ginger, bruised

-3 cloves garlic, roughly chopped

-¼ cup oyster sauce

-1 tbsp soy sauce

-½ tsp sugar

-2 tbsp Coarse stock, Chicken stock or water

-1 tsp cornflour mixed with 1 tbsp cold stock or water

Meat marinade:

-1 tbsp soy sauce

-1 tbsp Shaoxing wine

-1 tsp sesame oil

-½ tsp cornflour

-a pinch of white pepper

Instructions:

1.Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.

2.Heat about a cup of water in the wok until boiling, add dash of oil and blanche the broccoli for about 1
minute until it is bight green and slightly softened. Drain and set aside until ready to fry.

3.Drain the water from the wok and dry the wok over the flame. Add about 2 tbsp oil and add the ginger
first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, ginger
and garlic out of the oil and add to the broccoli. Using the flavoured oil left in the wok, fry the beef in
batches until well browned. Return all the ingredients back into the wok and toss together. Add the the
oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the
wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate,
rest for a moment and serve with rice and little chilli in soy sauce.

SISIG
Ingredients:

-1 ½ lbs. pork belly boiled for 1 hour

-½ cup Lady’s Choice Mayonnaise

-2 pieces onion chopped

-4 pieces Thai chili pepper chopped

-2 pieces long green pepper chopped

-16 grams Knorr SavorRich Pork equivalent to 1 sachet

-½ teaspoon ground black pepper

-2 tablespoons soy sauce

-¼ cup margarine

-2 cups cooking oil

Instructions:

1.Heat oil in a deep cooking pot or deep fryer. Fry the boiled pork belly until golden brown and crispy.
Chop the crispy pork belly into small pieces. Set aside.

2.Heat half of the margarine in a pan. Sauté half of the onions until soft. Add chopped pork. Saute for 30
seconds.

3.Add Knorr SavorRich. Stir and then add chili peppers and season with ground black pepper and soy
sauce. Cook for 1 minute.

4.Add Lady’s Choice Mayonnaise. Stir and add remaining onion. Set aside.

5.Heat a metal plate (sizzling plate) on a stovetop. Melt remaining margarine. Transfer the crispy pork
sisig into the metal plate. Let it stay for 30 seconds.

BUTTERSHRIMP

Ingredients:
-1/4 kg shrimps, cleaned and deveined

-4 cloves garlic, minced

-1 small onion, chopped

-1/2 cup butter

-salt & pepper, to taste

-1 can (330ml) Sprite

-1 tbsp chili garlic oil (optional)

-2 tbsp cooking oil

-Buttered Garlic Shrimp with Sprite Recipe

Instructions:

1.Heat cooking oil in a pan. Add the butter and let it melt.

2.Add garlic and onion. Sauté until fragrant.

Add shrimps, salt, and pepper. Also add chili garlic oil if you want a spicy kick to your dish. Stir and cook
until the shrimps turn orange in color.

3.Add the Sprite. Cover and simmer for atleast 3 minutes.

4.Remove from heat. Transfer to a serving bowl.

5.Serve with steamed rice and enjoy your buttered garlic shrimp with Sprite!

SPICY GARLIC SHRIMP

Ingredients:

-2 tbsp oyster sauce

-1 tbsp honey

-2 tbsp chili oil with chili flakes Lao Gan Ma (If you have regular chili oil, add 1 1/2 tbsp chili

flakes)

-1/4 tsp black pepper

-3 tbsp unsalted butter

-10 cloves garlic, chopped

-2 lb peeled and deveined 31/40 shrimp

-1 tbsp shaoxing wine, rice wine or white wine (if you don’t want to consume alcohol in your cooking,
use water)

-3 green onion, chopped

-1 red or green chili, sliced (optional)

-handful cilantro, roughly chopped

-fried shallot or french onion for garnish

-lemon or lime wedge

Instructions:

1.Mix oyster sauce, honey, chili oil with chili flakes and black pepper in a small mixing bowl, set aside.

2.Heat a large skillet over high heat, add butter and let it melt and bubble. Add garlic and sauce the
garlic until the edges are light golden about 1 minute.

3.Add shrimp and combine with garlic quickly. Pour wine and deglaze the skillet. Pour the sauce mixture
and mix everything well and turn off the heat. The cooking time for shrimp should not more than 2
minutes.

4.Toss in chopped green onion, chili and cilantro. garnish with fried shallot and serve with lemon or lime
wedges. Enjoy!

SINGAPOREAN SPICY CRAB

Ingredients:

-1 (2 1/2 pound) mud crab

-8 chiles de arbol, stemmed

-2 tablespoons soy bean paste (Taucu)

-6 garlic cloves, peeled and roughly chopped

-4 Holland chiles, stemmed and roughly chopped

-3 small shallots, peeled and roughly chopped

-1 (5-inch) piece ginger, peeled and roughly chopped

-¼ cup|60 ml canola oil

-1 tablespoon belachan

-8 ounces|240 grams tomato purée

-½ cup|160 grams sweet chili sauce

-1 large egg

-3 tablespoons white vinegar

-granulated sugar, to taste

-fresh cilantro, to serve

-thinly sliced scallions, to serve

-steamed or fried buns (Homei brand), to serve

Instruction:

1. Prepare the crab: Remove the carapice from the crab. Wash, scrub, and remove the lungs. Break the
crab down into parts. Refrigerate until ready to use.

2. Bring a small saucepan of water to a boil. Add the dry chiles and remove from the heat. Soak for 10 to
15 minutes, or until soft. Place in the bowl of a food processor along with the taucu, garlic, Holland
chiles, shallots, and ginger. Purée into a paste and set aside.

3. Heat the oil in a wok over medium-high. Add the belachan and cook, breaking it up into a paste, until
fragrant and toasted, about 2 minutes. Add the garlic paste and cook, stirring constantly, until it darkens
in color, 3 minutes. Add the tomatoes and cook, stirring, until they release their oils, 4 minutes. Add the

crab, chili sauce, and 2 ½ cups water and stir to combine. Reduce the heat to maintain a simmer and
cover. Cook until the crab is bright red and cooked through, 7 to 8 minutes.
4. Drop the egg in the sauce and slowly whisk in to create a silky sauce. Season with the vinegar and
sugar. Transfer to a plate and garnish with the cilantro and scallions. Serve with the steamed buns.

CHICKEN BUFFALO

Ingredients:

-12 chicken wings

-7 oz of a hot sauce

-3.5 oz of butter

-2 tsp of chili powder

-2 tsp of paprika

-1 tsp of garlic powder

-3.5 oz of flour

-litte splash of white vinegar

-1 tsp of cornstarch

-salt and pepper

-a pinch of sugar

-oil

Instructions:

1. Cut and prepare the wings. Cut them by their articulation

2. Place them in a bowl. season them and add the flour, 1tsp of papikra and optionally 1 tsp of chili
powder. Mix all well with hands and keep in the fridge for about one hour

3. Then, fry the chicken wings. Fry them for about 10 minutes, until they are browned

4. While cooking, make the buffalo sauce. In another casserole put the butter and melt it over low heat.
Then add hot sauce,a pinch of sugar, the splash of vinegar, 1tsp of garlic powder, 1 tsp of paprika, and
cornstarch. Mix all ingredients while cooking over low heat for about 10 minutes

5. Remove the chicken wings from the oil and put them on paper towel.
6. Finally, mix the wings with buffalo sauce and serve immediately.

MENUDO

Ingredients:

-2 lbs. pork shoulder sliced into small cubes

-1 piece Knorr Pork Cube

-4 ounces pork liver cubed

-1 piece baking potato cubed

-3 pieces hotdogs sliced crosswise into thin pieces

-1 can tomato sauce 8 oz.

-1 piece carrot cubed

-1/2 cup raisins

-2 pieces dried bay leaves

-2 tablespoons soy sauce

-1 teaspoon ground ginger

-1 piece yellow onion chopped

-4 cloves garlic crushed

-3 tablespoons cooking oil

-2 to 4 cups water

-Salt and ground black pepper to taste

Instructions:

1.Heat oil in a pan. Once the oil gets hot, start to pan fry the potato and carrots. Continue until all sides
turns light brown. Set aside.

2.Heat the remaining oil (add more if needed). Add the pork liver and then stir fry for 30 seconds. Add
ground ginger. Continue to stir-fry for 2 minutes. Set aside.

3.Pour 3 tablespoons of cooking oil into a cooking pot. Once the oil turns hot, saute garlic and onion.
4.Once the onion becomes soft and translucent, add the pork. Saute until light brown.

5.Put the hotdogs into the pot. Cook for 1 minute.

Pour soy sauce, tomato sauce, and water into the pot.

6.Add Knorr Pork Cube. Stir.

7.Add raisins and dried bay leaves. Stir.Cover the pot and continue to boil between low to medium heat
for 45 to 60 minutes, or until the pork is tender.

8.Add the pan fried potato and carrots, along with salt and ground black pepper. Stir and cook for 3
minutes.

9.Transfer to a serving plate. Serve.

MUNGGO

Ingredients:

-1 cup mung beans

-6 ounces pork sliced into thin small pieces

-1 Knorr pork cube

-1 bunch spinach washed

-1 cup malunggay leaves

-2 medium tomato cubed

-1 medium onion cubed

-1/2 cup chicharon crumbled

-4 cloves garlic chopped into small pieces

-1/4 teaspoon ground black pepper

-1 to 2 tablespoons fish sauce patis

-6 cups water

-3 tablespoons cooking oil

Instructions:

1.Heat oil in a cooking pot.

2.Saute garlic, onion, and tomato.

3.Add the pork. Cook until the color of the pork turns light brown.

4.Pour water into the pot. Let boil

5.Add the pork cube. Stir.

6.Add the mung beans. Cover and adjust the heat between low to medium. Continue to cook until the
mung beans becomes tender. Add more water, if necessary.

7.Put the malunggay leaves and spinach in the cooking pot. Stir and cook for 2 minutes.

Add ground black pepper and fish sauce. Cook for 2 to 3 minutes.

8.Transfer to a serving bowl. Top with chicharon.Serve.

KARE KARE

Ingredients:

-3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices

-1 piece small banana flower bud sliced

-1 bundle pechay or bok choy

-1 bundle string beans cut into 2 inch slices

-4 pieces eggplants sliced

-1 cup ground peanuts

-1/2 cup peanut butter

-1/2 cup shrimp paste

-34 Ounces water about 1 Liter

-1/2 cup annatto seeds soaked in a cup of water

-1/2 cup toasted ground rice

-1 tbsp garlic minced

-1 piece onion chopped

-salt and pepper

Instructions:

1.In a large pot, bring the water to a boil

2.Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using
a pressure cooker)

3.Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes

4.Add the toasted ground rice and simmer for 5 minutes

5.On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook
for 5 minutes

6.Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

7.Add salt and pepper to taste

8.Serve hot with shrimp paste.

GARLIC MUSCLE CHEESE

Ingredients:

-24 pieces frozen half-shell mussels, thawed

-1 cup mayonnaise

-1/2 cup Cheddar cheese, shredded

-2 tablespoons sweet chili sauce

-1 tablespoon green onions, chopped

-1 teaspoon lime juice

Instructions:

1.In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions, and lime juice. Gently stir
until incorporated.

2.Spoon about 1 teaspoon of mayo-chili mixture on each shell and spread to fully cover mussel.
3.Arrange in a single layer on an aluminum foil or parchment-lined baking sheet.

4.Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve immediately.
CHICKEN FEET

Ingredients:

-1 lb chicken feet cleaned

-1/2 cup soy sauce

-2 tablespoons vinegar

-1 tablespoon oyster sauce

-1/2 teaspoon whole peppercorn

-3 pieces dried Thai chili

-1 teaspoon salt

-1 tablespoon sugar

-3 to 4 pieces dried bay leaves

-5 cloves garlic crushed

-18 tablespoons cooking oil

-1 1/2 cups water

Instruction:

1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.

2. Fry the chicken feet until color turns light brown. Set aside.

3. On a clean pot, heat 2 tablespoons of cooking oil.

4. Saute garlic and dried chili.

5. Put-in the fried chicken feet, soy sauce, and water. Let boil.

6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until
chicken feet becomes tender.Note: add water as necessary.

7. Add vinegar and stir. Cook for 5 minutes more.

Turn-off heat, and then transfer to a serving plate.

SPICY KOREAN CHICKEN

Ingredients:

-10 chicken wings, or drumettes

-1 cup cornstarch(125 g)

-oil, for frying

-sesame seed, to serve

BATTER

-½ cup cornstarch(65 g)

-½ cup flour(65 g)

-2 teaspoons salt

-1 cup water(240 mL)

SAUCE

-2 tablespoons soy sauce

-¼ cup honey(85 g)

-2 tablespoons rice vinegar

-2 tablespoons gochujang, (Korean chili paste)

-2 cloves garlic, minced

-1 tablespoon ginger, grated

Instruction:

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F (170°C).

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter,
dripping off excess.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about
320°F (160°C).

5. Drain the wings and increase the heat. Heat oil to about 375°F (190°C).

6. Fry the wings a second time until golden brown and crispy. Drain and set aside.

7. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

ORANGE CHICKEN

Ingredients:

-1 egg

-1 teaspoon white pepper

-1 ½ teaspoons salt

-2 chicken breasts, cubed

-½ cup cornstarch(65 g)

-¼ cup flour(30 g)

-vegetable oil, for frying

-1 tablespoon oil

-2 teaspoons garlic, minced

-1 tablespoon ginger, minced

-½ teaspoon chili flakes

-1 tablespoon rice wine

-1 ½ tablespoons soy sauce

-5 tablespoons vinegar

-1 ½ tablespoons water

-3 ½ tablespoons sugar

-1 tablespoon orange zest

-scallion, chopped, for garnish

CORNSTARCH SLURRY

-1 tablespoon cornstarch

-1 tablespoon water

Instruction:

1. Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure
it’s coated with the egg mixture.

2. In another bowl, combine corn starch and flour.

3. Add the coated chicken to the flour mixture. Stir to coat.

4. Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and
set aside.

5. In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.

6. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including
soy sauce, vinegar, water, sugar and orange zest.

7. Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.

8. Garnish with chopped scallions and serve with rice.

JAPANESE CHICKEN

Ingredients:

-600g chicken thighs, skin-on

-3 tbsp light soy sauce

-2 tbsp sake

-1 tbsp grated ginger, juice only

-½ tsp sugar

-¾ cup potato flour (or substitute cornflour)

-about 2L canola, sunflower or other vegetable oil, for deep frying

-Japanese mayonnaise, to serve

-lemon slices, to serve

-shichimi togarashi (Japanese seven-spice), to serve (optional)

Instructions:

1.Cut the chicken into 5cm pieces. Combine the chicken with the soy sauce, sake, ginger juice and sugar
and stand for 10 minutes.

2.Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it
into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring in too much
of the marinade, and stops the chicken from sticking together.

3.Shake any excess flour from the chicken and place in a tray in a single layer. Allow the floured chicken
to stand, uncovered for at least 5 minutes before frying.

4.Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches. For each batch, deep
fry for 1 minute then remove the chicken to a rack and rest for 30 seconds.

5.Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds.
Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a
two minutes on a wire rack.

6.Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi
togarashi (if using).

CHICKEN CORDON BLEU

Ingredients:

-4 boneless, skinless chicken breasts

-salt, to taste

-pepper, to taste

-1 tablespoon garlic powder

-1 tablespoon onion powder

-16 slices swiss cheese

-½ lb ham(225 g), thinly sliced

-peanut oil, or vegetable oil, for frying

-1 cup all-purpose flour(125 g)

-4 eggs, beaten

-2 cups panko bread crumbs(100 g)

CREAMY DIJON SAUCE:

-3 tablespoons butter

-2 cloves garlic, minced

-3 tablespoons all-purpose flour

-2 cups milk(480 mL)

-¼ cup dijon mustard(60 g)

-1 cup shredded parmesan cheese(100 g)

-salt, to taste

-pepper, to taste

Instruction:

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat
evenly.

2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about
½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of
Swiss cheese, and another layer of ham.

4. Evenly roll the chicken and place onto a new sheet of plastic wrap.

5. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up
the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining
ingredients, then chill the rolls in the fridge to set for 30 minutes.

6. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

7. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread
crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

8. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the
outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F
(75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the
oven at 325°F (170°C) until that temperature is reached.

9. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook
the garlic until soft. Add the flour and whisk for 1 minute.

10. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking
until the mixture comes to a simmer and has thickened.
11. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from
the heat.

12. Slice the chicken and serve drizzled with Dijon sauce

HONEY GLAZED CHICKEN

Ingredients:

-2 tablespoons salt

-3 tablespoons black pepper

-2 tablespoons onion powder

-2 tablespoons garlic powder

-3 tablespoons paprika

-2 tablespoons ground cumin

-2 tablespoons dried oregano

-2 teaspoons cayenne powder

-3 cups all-purpose flour(375 g)

-4 bone-in, skin-on chicken drumsticks

-4 bone-in, skin-on chicken thighs

-3 cups buttermilk(720 mL)

-peanut or vegetable oil, for frying

-honey, for serving

Instruction:

1. In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and
cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the
flour, mixing until the spices are evenly distributed.

2. Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken
pieces are evenly coated.
3. Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended
in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or
overnight.

4. Heat the oil to about 325°F (160°C) in a large cast-iron skillet.

5. Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk
mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.

6. Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden
brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a
wire rack to let excess oil drain off.

7. Drizzle the chicken with honey, then serve.

FRIED CHICKEN

Ingredients:

-1 ½ lbs. chicken drumsticks

-16 ml Knorr SavorRich Chicken Liquid Seasoning

-½ cup all-purpose flour

-5 tablespoons soy sauce

-2 pieces calamansi

-1/8 teaspoon ground black pepper

-2 cups cooking oil

Instructions:

1. Create slits on the chicken drumsticks by slicing all the way to the bone.

2. Place the chicken inside a resealable bag. Add soy sauce, calamansi juice, Knorr SavorRich, and ground
black pepper. Seal the bag and then shake until all ingredients are well blended. Push the air out of the
bag and seal again. Marinate for 10 minutes.

3. Heat oil in a pot.

4. Place the flour in a container with cover. Put the marinated chicken in the container (one to two
pieces at a time). Cover and shake until the chicken get completely coated with flour. Shake-off excess
flour.

5. Deep-fry the chicken for 14 minutes.

6. Remove from the pot and let the chicken rest for 5 minutes.

7. Serve with rice or any of your favorite side dishes.

7Up FRIED CHICKEN

Ingredients:

-1 1/2 lbs. chicken cut into serving pieces

-2 pieces eggs

-1 cup all-purpose flour

-3 cups cooking oil

Marinade ingredients:

-1 teaspoon onion powder

-1 teaspoon garlic powder

-2 teaspoons salt

-1/2 teaspoon ground white pepper

-1 cup lemon lime soda (such as 7Up)

Instructions:

1. Combine chicken with marinade ingredients in a bowl. Mix well. Marinate for at least 3 hours. Drain
the remaining marinade afterwards.

2. Heat oil in a deep fryer or deep pot.

3. Beat egg in a bowl. Dredge chicken in flour and then dip in beaten egg. Double coat by dredging in
flour again. Shake off excess flour. Perform this step to all chicken pieces.
4. Deep fry for a total of 15 minutes. Note: you can go longer if needed. If using lesser oll, fry one side
for 10 minutes. Flip and fry the opposite side for 5 to 8 minutes.

5. Remove the chicken from the fryer and place over a wire rack to cool down. Transfer to a serving
plate.

TOKWA’T BABOY

Ingredients:

-1 lb pig ears

-1 lb pork belly liempo

-1 lb tofu extra firm tofu

-1 1/2 cup white vinegar

-1/4 cup soy sauce

-1 tablespoon sugar

-1 tablespoon salt

-1 tablespoon whole peppercorn

-1 piece onion sliced

-2 stalks scallions cut in 1/2 inch length

-1/8 teaspoon ground black pepper

-5 cups water

-2 cups cooking oil

Instructions:

1.Pour-in water in a pot and bring to a boil

2.Add salt and whole peppercorn

3.Put-in the pig's ears and pork belly then simmer until tender (about 30 mins to 1 hour)

4.Pour cooking oil on a separate pan and allow to heat

5.When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is
somewhat crispy

6.Cube the fried tofu and slice the boiled pig's ears and pork belly into bite-sized pieces then set aside

7.Combine the sugar, salt, soy sauce, and vinegar in bowl. Stir.Microwave for 1 minute.

8.Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving
bowl.

9.Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side

SINIGANG NA BABOY

Ingredients:

-2 lbs. pork belly, sliced into cubes

-2 to 3 cups kangkong leaves

-3 pieces long green chili pepper (siling pansigang)

-2 ripe tomatoes, quartered

-1 cup sliced daikon radish (labanos)

-10 to 12 pieces snake beans, cut in 2 inch length pieces

-1 large yellow onion, quartered

-15 pieces okra

-2 pieces taro, peeled and cut in half (gabi)

-8 cups water

-2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original

-3 tablespoons fish sauce (patis)

-¼ teaspoon ground black pepper

Instructions:

1. Pour water into a cooking pot. Let boil

2. Add onion and tomato. Boil for 5 to 8 minutes.

3. Put the pork in the cooking pot. Boil for 25 minutes.

4. Add the taro. Cover and continue to boil for 30 minutes.

5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.

6. Put the daikon radish in. Cook for 3 to 5 minutes.

7. Add the chili peppers, okra, and snake beans. Cook for 7 minutes.

8. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.

Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.

MUSHROOM SOUP

Ingredients:

-2 tbsp Butter

-1 Onion

-3 gloves Garlic

-1 can Mushroom

-2 tbsp Flour

-5 cups of Chicken Broth

-1 pack of All Purpose Cream

-salt and pepper to taste

PANCIT

Ingredients:

-400g pancit canton noodles

-5 cloves garlic, minced

-1 pc medium-sized onion sliced

-1/2 cup chicken gizzard, sliced into bite-sized pieces

-1 pc medium-sized carrot, julienned

-1 pc medium-sized red bell pepper, julienned

-1/4 cup Baguio beans, sliced

-1/2 pc cabbage, shredded

-1 tsp pepper

-1 tsp salt

-1/4 cup soy sauce

-1/4 cup oyster sauce

-2 cups chicken stock

-5 tsp cooking oil

-6 pcs calamansi, for seasoning

Instructions:

1. Heat about 3 tbsp cooking oil in a wok. Add garlic and onion. Sauté until fragrant.

2. Add the chicken gizzard. Cook until it turns slightly brown.

3. Add about 1 tbsp of soy sauce and 1 tbsp of oyster sauce. Stir and cook for 1 minute.

4. While stirring, add vegetables one by one. Start with the carrots, red bell pepper, Baguio beans, and
lastly, the cabbage. Cook until the vegetables are tender yet crisp.

5. Transfer the cooked chicken with vegetables to a bowl. Set aside.

6. On the same wok, pour the chicken stock. Add the remaining soy sauce, oyster sauce, and oil. Add salt
and pepper. Stir well.

7. Add the pancit canton noodles. Cook until the noodles become soft and it absorbs the sauce
completely.

8. Add the cooked chicken with vegetables. Mix well then remove from heat.

9. Serve with calamansi and fried pork toppings. Enjoy your pancit canton!

PANCAKE

Ingredients:
-1 cup - all-purpose flour

-3/4 cup of milk

-2 tbsp. of cooking oil

-2 tbsp. of sugar

-3/4 tsp of baking powder

-1/4 tsp of salt

1 egg

-butter and mapple syrup for garnishing

Alternate:

-125 gr All Purpose Flour (3/4 cup + 1 tbsp)

- 1/4 tsp Baking Soda

- 1/2 tsp Baking Powder

- Pinch of Salt

- 1 Egg Yolk + 3 Egg Whites

- 25 gr melted Butter ( 2 tbsp)

- 150 gr Buttermilk (1/2 cup + 4 tbsp)

- 30 gr Sugar ( 2 1/2 tbsp) to add to the egg whites)

- Zest of 1/4 of a Lemon ( if you're not adding lemon zest add 1 tsp vanilla) DO NOT skip the flavorings.

- 1/4 tsp Cream of Tartar or 1/2 tsp Lemon Juice

SPAHAGETTI

Ingredients:

-3 cloves minced garlic

-1 medium size red onion - minced

-400 g.ground beef

-400 g.hotdog - cut

-1000 g. FILIPINO style spaghetti sauce

-250 g. Cheddar cheese

-1/4 c.condensed milk ( depende sa tamis na gusto nyo)

CARBONARA

Ingredients:

-1 lb. Spaghetti

-1 Knorr Beef Cube

-6 ounces bacon chopped

-1 4 oz. can button mushroom, sliced

-1/2 cup grated Parmesan cheese

-21 ounces all-purpose cream

-5 cloves garlic minced

-2 tablespoons parsley minced

-3 quarts water

-2 teaspoons salt

Instructions:

1.Pour water in a deep cooking pot. Let boil.

2.Add salt. Put the spaghetti into the pot. Cook the spaghetti according to the time indicated in the
package instructions. Remove the spaghetti from the cooking pot. Drain the water. Set aside.

3.Prepare the sauce by heating a clean cooking pot. Add bacon and cook in medium heat until the bacon
fat gets extracted. Continue to cook until the texture of the bacon becomes crispy.

4.Remove the bacon from the pot and place in a clean bowl. Set aside. Discard the bacon fat or keep for
future use. Leave 2 to 3 tablespoons of bacon fat in the pot.

5.Using the remaining bacon fat (oil), saute garlic until light brown. Add mushrooms. Cook for 30
seconds.

6.Add Knorr Beef Cube. Crush the cube and cook for another 30 seconds while continuously stirring.
7.Pour the all-purpose cream into the pot. Stir and cook for 3 to 4 minutes.

8.Add Parmesan cheese and half of the cooked bacon into the pot. Stir until smooth.

9.Arrange some pasta in a large bowl. Pour Carbonara sauce over the pasta. Sprinkle some bacon and
chopped parsley. Toss until all ingredients are well blended.

10.Transfer to a serving plate. Top with more Parmesan cheese, bacon, and chopped parsley.Serve.
Share and enjoy!

9 ONION RINGS

Ingredients:

-2 large white onions

-3 slices mozzarella cheese

-2 cups flour(250 g)

-5 eggs

-2 cups breadcrumb(230 g)

-oil, for frying

-marinara sauce

Instructions:

1.Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.

2.Slice the mozzarella into 4 even strips.

3.Place a smaller onion ring in the center of a larger one.

4.Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of
cheese. Repeat with remaining onion rings and freeze for 1 hour.

5.Place the flour, eggs, and breadcrumbs into three separate bowls.

6.Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg
again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in
freezer.

7.Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).

8.Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out
completely.
9.Drain on a paper towel, then serve with marinara!

MAC N CHEESE

Ingredients:

-5 cups whole milk (1.25 L)

-1 box elbow macaroni

-½ cup butter (115 g)

-2 cups cheddar cheese (200 g)

-salt, to taste

-pepper, to taste

-fresh parsley, to serve

Instructions:

1.In a large pot on medium-high heat, gently heat the milk to a simmer.

2.Add in the elbow macaroni. Cook until the pasta is tender.

3.Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold
these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.

4.Sprinkle with parsley and serve!

CORN CHEESE

Ingredients:

-1 can of unsalted corn (15¼ ounces, or 432 grams), strained with the excess water squeezed out

-¾ cup of chopped onion, red bell pepper (or carrot), and green bell pepper mixed together

a pinch of kosher salt

-1 tablespoon unsalted butter

-1/4 cup mayonnaise

-1 tablespoon sugar

-5 to 6 ounces mozzarella cheese, sliced thinly

-2 ounces white rice cake, sliced into small pieces

Instructions:

1. Combine the chopped onion, red bell pepper, green bell pepper, and a pinch of salt in a bowl and mix
them well. Let it sit for 5 minutes before wrapping it all in a cotton cloth and squeezing out the excess
water.

2. Heat up an oven-safe, heavy skillet or pan and add the butter and corn. Stir and cook for 2 to 3
minutes until the corn absorbs all the butter. Add the vegetables and stir for 30 seconds. Remove from
the heat and cool it down a little.

3. Add the mayonnaise and sugar and mix well.

4. To finish it in the oven

5. Heat up a cast iron pan on the stovetop. Add the corn mixture to it, and then add the cheese on top of
the corn and the rice cake on top of the cheese.

6. Cover and cook over medium high heat for 3 to 4 minutes until the corn is sizzling. Turn down the
heat to low and cook a couple of minutes until the cheese is a little melted. Meanwhile preheat the oven
broiler.

7. Put the pan into the broiler. I place the pan on the 3rd rack of my oven. Let it cook until all the the
cheese is slightly scorched and the rice cake is well done. Remove from the heat and serve right away.

8. To finish it on the stove

9. Add the cheese on top of the corn and the rice cake on top of the cheese.

10. Cover and cook over low heat for 7 or 8 minutes, or until the cheese melts, and serve right away.

TAKOYAKI

Ingredients:

-Octopus, cooked

-Baby shrimp

-Sweet corn
-Kimchi

-Edamame

-120g all-purpose flour

-2 tsp baking powder

-½ tsp salt

-2 large eggs

-1 Tbsp low sodium soy sauce

-1 ½ cups dashi broth

-Chives, chopped

-Bonito flakes, powdered

-Red pickled ginger, chopped

-Tenkasu

-Okonomiyaki sauce

-Japanese mayo

-Aonori

Instructions:

1. Begin by cutting your plain cooked octopus into bite-sized chunks, and set aside.

2. In a mixing bowl combine 120 grams of all purpose flour with 2 tsp of baking powder and ½ tsp of salt.
Whisk to combine. Add 2 large eggs, 1 Tbsp of low sodium soy sauce, and 1 ½ cups of dashi broth. Mix to
combine.

3. Heat your takoyaki pan over a medium high heat with some vegetable oil, making sure that each hole
is coated.

4. Add your batter and make sure every hole is filled before adding your primary fillings right in the
middle. Cover all batter with a sprinkling of bonito flakes, red pickled ginger, and tenkasu.

5. Using a pair of chopsticks, get under each takoyaki and rotate about 90°, and then add some more
supplemental batter to help them become more spherical.

6. Flip the whole thing over being sure to tuck all the batter and bits in. Continue to turn and tuck until
all the little bits until they are all round, golden brown, and crispy.

7. Add to a plate and top with okonomiyaki sauce, japanese mayo, aonori, and bonito flakes.
ICE CREAM ROLL

Mango Graham Ice cream Roll ingredients:

-740ml all purpose cream (chilled overnight)

-410ml evaporated milk (chilled overnight)

-585g condensed milk (chilled overnight)

-1 1/4 cup sweet mangoes, diced (more if needed)

-1 1/2 cup graham crackers, semi crushed

-3 cups crushed grahams (more if needed)

Oreo Ice cream roll ingredients:

-740ml all purpose cream (chilled overnight)

-410ml evaporated milk (chilled overnight)

-585g condensed milk (chilled overnight)

-1 cup Oreo Vanilla Cream, semi crushed

-3 cups crushed Oreo vanilla cream

-2 tbsp Vanilla extract(optional)

We need:

-ice

-ice bag/ice wrapper: 4"x 12"(size)

-Aluminum foil

-Clear pack loaf small(optional)

Mango Graham Ice cream Roll Instructions:

1. In bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping
the cream

2. Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice
3. Surround the mixing bowl with ice

4. Whip all purpose cream for 10 minutes on high speed

5. Gradually add milk mixture and whip for another 5 minutes

6. Fold in mangoes and semi crushed grahams

7. Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture

8. Tie the ice bag to lock it

9. Repeat steps for the remaining mixture

10. Freeze overnight

11. Coat: Combine crushed grahams and melted butter

12. Unwrap ice cream roll

13. Coat ice cream roll with crushed grahams evenly.*Repeat steps for the remaining mixture

14. wrap in foil

15. Freeze for 1-2 hours or until it sets

Oreo Ice cream roll Instructions:

1. In a bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping
the cream

2. Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice

3. Whip all purpose cream for 10 minutes on high speed

4. Gradually add milk mixture and whip for another 5 minutes

5. Mix in Vanilla extract

6. Fold in semi crushed oreo

7. Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture

8. Tie the ice bag to lock it

9. Repeat steps for the remaining mixture

10. Freeze overnight

11. Unwrap ice cream roll

12. Coat with crushed oreos

13. Wrap in foil

14. Freeze for 1-2 hours or until it sets

CHEESECAKE

Ingredients:

-130 gr digestive biscuits (4.5 oz)

-50 gr unsalted butter , melted (3 tbsp plus 1 tsp)

-300 gr full fat cream cheese , room temperature (10.5 oz)

-150 ml whipping cream , 35% fat, chilled (1/2 cup plus 1 tbsp and 2 tsp)

-250 gr white chocolate (8.8 oz)

-1 1/2 cup canned mango pulp , for cheesecake (375 ml)

-2 tbsp lemon juice

-10 gr gelatin powder (use any type or amount that sets 500 ml)

-1/4 cup water (60 ml)

-1/4 cup canned mango pulp , for decoration (60 ml)

Instructions:

The base:

1.Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and
pour into a 7 inch springform pan. Press the crumbs to the base. Chill in the fridge for 30 minutes.

The cheesecake

1.In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture
is a bit thicker. Do not over mix to avoid the cream from splitting.

2.Melt the white chocolate in microwave or double boiler. Add into the cream cheese mixture and
immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix to
combine. Add in lemon juice and mix all together. Set aside.

3.In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or
double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine
and mix to combine. This is to temper it so it's easier to mix later.
4.Add tempered gelatine into cheesecake mixture. Immediately mix all together to combine. Pour into
previously chilled base. Hit the pan against the work surface a few times to release air bubbles.

5.Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge
overnight to let it fully set. Ready to serve.

How Transfer To Serving Plate

1.It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around
to detach the cheesecake from the base.

2.Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the
opposite direction.

3.Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently
remove spatulas out.

4.Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly
bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide
the cheesecake onto a serving plate.

How To Serve

1.Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as
needed and put back the cheesecake in the fridge to maintain chill.

Notes

1.Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.

2.Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the
cheesecake.

3.Use unsalted butter.

2nd option

Preparation-Make gelatin soaked in water and heat in a microwave oven to completely dissolve it.

1. Break the biscuit into a suitable size with your hand and crush it finely with a rolling pin.

2. Mix with melted butter (heat in microwave oven for 20-30 seconds), spread on a mold, press in a cup,
and cool in the refrigerator for 30-40 minutes.
3.Put Kiri (cream cheese) in a bowl and heat it in a microwave oven for about 20 to 30 seconds to make
it creamy with a whipper.

4. Add sour cream, fresh cream (heat to about 40 ℃ in a microwave oven), granulated sugar, and lemon
juice, and mix well each time.

5. Add the pre-dissolved gelatin and mix well, and at the end, strain it in a strainer and pour it into a
mold and cool it in the refrigerator overnight.

* When removing from the mold, warm the towel with warm water and wrap the towel around the
mold to warm it.

6.Decorate with spearmint on top. (Fruits are delicious.)

* When cutting the cake, warm the knife (knife) to about 40 ° C with hot water and cut. After cutting, be
sure to wipe the knife (knife) clean with paper etc. before cutting.

LECHE FLAN

Ingredients:

(A)

- 58g, 1/4 cup sugar

-250g, 1 cup fresh milk

(B)

-58g, 1/4 cup sugar

-3 tbsp water

(C)

- 3 eggs

-1 tsp vanilla extract

(D)

-softened butter - for greasing the ramekins

Instructions:

1. In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted. Let
cool completely.

2. For making caramel, In another saucepan, add the sugar and water, cook until it is dissolved with no
stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark
brown. Remove immediately from the heat to make sure it doesn't burn.

3.Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the
ramekins and turning evenly coat the bottom and sides. Set aside.

4. In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.

5.Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and
transfer your mixture back through the sieve, then pour into a prepared ramekins and cover with
aluminium foil.

6. To prepare a water bath. Pour enough boiling-hot water in a larger pan. water level comes 3cm / 1
inch to reach halfway up the side of the ramekins. Bake in preheated oven

150°c for 45 minutes or until the flan is set in the centre.

7.Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a
serving plate, ending with caramel on top.

Helpful Tips:

1.Baking at the right temperature is important. It's recommended to use an oven thermometer to
control the set oven temperature. I used - (Westmark Oven Thermometer) - 150°c for baking this recipe.
If you use the oven same as me - Beko OIM22300X Electric Single Oven - Preheated the oven to 100°c
for 60 minutes.
2.High temperatures and direct heat can easily make the flan with a load of bubbles in it, or tiny holes all
over and the texture wasn't smooth.

3.To steam - Simply arrange all the baking ramekins in a steamer and steam on low heat for about 35
minutes or until the flan is set in the centre.

4. By sieving the mixture, you will remove a lot of the bubbles and also no lumps from beaten eggs. This
is the important part which will give you to achieving the smoothest flan.

5.Remove burnt sugar from a saucepan? I boiled with a water, soaking and a good dish brush, it came
absolutely clean.

2nd option

Ingredients:

-4 Large Eggs

-Granulated sugar – half a cup

-Milk – 2 cups (1 cup = 250ml)

-Vanilla essence – 1 tsp,

-Pinch of salt to balance the sweetness

-Sugar for caramelizing – 6 tbsp

HOW TO MAKE FLAN

1.Prepare the caramel.Pour in sugar and enough water to dissolve the sugar.Here i have used 1/3 cup of
water for 6 tbsp of sugar.Stir until the sugar dissolves.Heat the sugar syrup for caramelizing in a sauce
pan over a medium low heat. Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it
too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.Pour the
prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base
of the moulds evenly.

Let it set aside and while you make the custard.

2.Prepare the custard.For the custard – Add eggs, sugar,Vanilla extract and a pinch of salt in a blender.
Blend for a few seconds.Then add milk to it and again blend well. We don’t want to get too much froth
into the mixture as it may cause a foamy layer on top when baked.Strain it into a bowl (for the perfect
smooth texture).Pour this mixture into the prepared ramekins.Fill a baking dish with hot water up to a
quarter portion of the tray. Place the prepared ramekins in it ).
3.Bake it in a 320 F preheated oven for 45 to 55 minutes.Once done, let it cool and then refrigerate it for
4 hours or preferably overnight.Take it out from the refrigerator, carefully run a knife along the sides of
the pan.Place a plate over the pan, then slowly turn it upside down. Serve chilled.

You can also prepare this in a steamer or pressure cooker. If so, you have to cover the moulds with an
aluminum foil. Lower the heat once the steam comes out. Never use the weight or whistle.

Cover the top of the mold using an Aluminum foil.Steam the mold with egg and milk mixture for 30 to 35
minutes.After steaming, let the temperature cool down then refrigerate.Serve the dessert.Share the
Happiness!

MANGO GRAHAM

Ingredients:

-3 ripe medium size mangoes, slice into strips

-2 (200g)pack Graham crackers

-2 (250ml) all-purpose cream, chilled overnight

-1 (380g) big can condensed milk

Instructions:

1. In a bowl beat using hand mixer 2 pack(250ml) all-purpose cream(chilled overnight) in high speed.
When it double its size add condensed milk and beat until well combined. Set aside or let it chill in the
ref until ready to use.

2. Arrange graham crackers in a deep container. Fill gaps with bits and pieces of graham crackers.

Put cream on top of graham and spread evenly. Add strips of mangoes on top of the cream.

3. Add another layer of graham crackers, spread cream on top of graham and strips of mangoes on top
of cream. Repeat process until you reach desired number of layers. I made 4 layers of graham crackers,
cream and mangoes on this recipe.

4. Cover and chill in the refrigerator overnight to let the graham soaked into the cream. The result is a
cake-like texture and cream is so smooth and creamy.

MAJA

Ingredients:
-200grams cornstarch

-3 cups coconut milk

-1 big can evaporated milk

-1 big can condensed milk

-1 can Cream style corn

-1 1/2 cup sugar

-2 cups water + 1 cup to dissolve cornstarch

-cheese or latik for toppings

Instructions:

1.In a pot, mix everything except corn starch and reserve 1 cup of water.

2.Mix well until sugar dissolves. Taste the mixture and see if the sweetness is per your liking. Add or
reduce sugar as needed.

3.Turn on the heat and let it boil in medium heat.

4.Meanwhile, in a bowl, dissolve cornstarch with the water you reserved (1 cup). Make sure that there’s
no lumps. Set aside.

5.Once the mixture is boiling, add in the cornstarch while whisking continuously and vigorously. Cook for
at least 5 minutes while whisking in between to avoid burning and

sticking in the bottom.

6.Once cooked, transfer to a tray or dish. Set it aside and let it cool.

Top with cheese.

STRAWBERRY CAKE

Ingredients:

For the Cake:

-1 ⅔ cup all-purpose flour 205g

-1 cup granulated sugar 200g

-1 tsp baking powder 4g, heaping

-¼ tsp baking soda 1g, heaping

-¼ tsp kosher salt 1g, heaping

-¾ cup butter 170g unsalted, room temperature or melted

-¼ cup whole milk 60ml warm

-¼ cup strawberry preserves 80g strained, warmed

-½ cup sour cream 120ml, room temperature

-1 tbsp vanilla extract 15mL

-3 egg whites large

-3/5 cup fresh strawberries 70g, chopped (optional)

-1 tbsp lemon zest

-Wilton Color Right base pink food coloring

For the American Buttercream:

-1-2 lb confectioners sugar, depending on taste 454g-908g

-1 cup or 2 sticks unsalted butter 226g room temperature

-1 tbsp strawberry preserve strained 20g

-1/4 tsp kosher salt 1g, heaping

-Lemon juice

-Wilton Color Right Red food coloring

-Wilton Color Right base yellow food coloring

-Baby strawberries

Instructions:

For the Cake:

1.Preheat oven to 350F. Butter and flour three 6-inch cake pans.

2.Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon.

3.Sift dry ingredients (including sugar). Whisk to combine.

4.In another bowl, whisk together wet ingredients (including lemon zest).
5.Combine wet and dry mixtures. Whisk until combined. Add a few drops Wilton Color Right base pink
food coloring until you reach a desired consistency. If you're adding fresh strawberries then fold into the
batter now.

6.Add damp Wilton Baking Strips to pans. Evenly distribute the batter into the prepared cake pans.

7.Bake for about 30 - 38 minutes or until the centers are set and springy to the touch or a toothpick
comes out clean.

8.Leave the layers to cool in the pans for about 4 minutes, then dump out onto cooling racks.

For the American Buttercream:

1.In a stand mixer, cream the butter until fluffy.

2.Sift in half of the confectioners sugar. Mix, then add the rest. Add salt.

3.Separate into 3 batches.

4.Add in 1 tbsp of strained strawberry preserves to one batch. Mix until combined.

5.Add a drop of Wilton Color Right base pink food coloring.

6.Add lemon juice to another batch until combined. Add a drop of Wilton Color Right base yellow food
coloring until you reach a desired color consistency.

7.Leave the last batch plain white. Save about a cup for the roses and set aside.

8.Transfer the plain buttercream to a piping bag and snip off the tip. Transfer the pink and yellow to
piping bags fitted with Wilton Color Swirl piping nozzle.

For the Roses:

1.Add Wilton Color Right Crimson and Base red food coloring until you reach a desired rosy color.

2.Transfer to a piping bag fitted with a Wilton 104 tip.

3.Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping
nail.

4.Pipe petals.

For the Assembly:

1.Pipe the Wilton Color Swirl piping nozzle in between each layer. Fill in gaps on the outside of cake.
Smooth out with a bench scraper. Transfer to the fridge to chill.

2.Pipe a layer of white buttercream on the outside of the cake. Smooth out with a bench scraper and
offset spatula.

3.Chill in the fridge.

4.Pipe around the edge of the cake.

5.Transfer roses and small strawberries to the ring.

BANANA CAKE

Ingredients:

(A)

-40g salted butter, (melted)

-40g granulated sugar

-1 large, 2 small bananas, (over-riped)

-1 tbsp whole milk

-1/4 tsp vanilla extract

-1 whole egg

(B)

-1/2 cup, 80g cake flour

-1/4 tsp, 1g baking soda

-1/2 tsp, 2g baking powder

Instructions:

1.In a large bowl, Add melted butter and sugar.

2.Mix together cake flour, baking powder and baking powder.

3. Use the bottom of a spoon press down until the banana is well mashed.

4.Add milk, vanilla extract and whole egg into a bowl.

5.Use a whisker or a fork to beat them well until combined.

6.Rest for at least 10 minutes before baking.

7. Pour batter into prepared pan, Bake in preheated oven 170°C for 35 minutes.

CHOCOLATE CAKE
Ingredients:

-1 ½ cups flour(185 g)

-1 cup dutch processed cocoa powder(120 g)

-1 teaspoon salt

-1 ½ teaspoons baking soda

-½ teaspoon baking powder

-1 ½ cups stout(360 mL)

-1 tablespoon vanilla extract

-1 tablespoon espresso powder

-1 cup butter(235 g)

-1 ½ cups sugar(300 g)

-3 eggs

-½ cup mayonnaise(120 g)

-4 oz dark chocolate(115 g), chopped

BUTTERCREAM:

-1 ½ cups butter(350 g), softened

-1 tablespoon vanilla extract

-½ cup dutch processed cocoa powder(60 g)

-5 cups powdered sugar(600 g)

-5 tablespoons milk

-fresh fruit, to decorate

Instructions:

1.Grease and line three 8-inch (20 cm) cake tins with parchment paper.

2.In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

3.In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
4.In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes,
scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.

5.Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

6.Add the mayonnaise and beat until the mixture is smooth and creamy.

7.Preheat oven to 325˚F (160˚C).

8.Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry
ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes
together. Continue until all the wet and dry ingredients have been incorporated.

9.Using a rubber scraper, fold the dark chocolate chunks into the batter.

10.Distribute the batter evenly between the 3 prepared cake tins.

11.Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

12.Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the
pan is cool enough to touch.

13.Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the
tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the
cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two
layers.

14.While your cakes are cooling, prepare the buttercream.

15.In a large bowl, beat together the butter and vanilla.

16.Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the
ingredients have been incorporated and the frosting is light and fluffy.

17.Frost and decorate to your liking.

BUKO SHAKE

Ingredients:

-Fresh young coconut water w/ meat (fruit shell removed)

-Full Cream milk or Evaporated milk (ranges from P37 to P52)

-Tapioca pearls (1/4 kilo mini size, clear and half cooked)
-White sugar (1/4 kilo)

-Ice cubes (store bought)

-Purified Water (gallon refill)

COFFEE SHAKE

Ingredients:

-1 Tbsp instant coffee

-1/2 cup evaporated milk

-3-4 Tbsp Sugar

-3 Tbsp Chocolate Syrup

-4 Cups Ice

Instructions:

1. In a blender combine ice, evaporated milk, sugar, instant coffee and chocolate syrup. Processed until
smooth.

2. Pour mixture in a clear disposable cups (I'm using 22 oz cups with dome lid). Top with chocolate
droplets or chocolate syrup. Cover with lid and serve with big straw.

REGULAR COLD COFFEE

Ingredients:

-2 tbsp Coffee powder

-2 tbsp sugar

-1 tsp cocoa powder

-2 tbsp water
-3-4 ice cubes

-1 cup chilled milk

-1 tbsp powder milk

ICE CREAM COLD COFFEE

Ingredients:

-2 tbsp coffee powder

-2 tbsp sugar

-2 tbsp water

-3-4 ice cubes

-1 cup chilled milk

-2 Scoop of ice cream

KITKAT COLD COFFEE

Ingredients:

-2 tbsp Coffee powder

-2 tbsp sugar

-2 tbsp water

-3-4 ice cubes

-1 cup chilled milk

-3 Stick Kitkat

OREO COLD COFFEE

Ingredients:

-2 tbsp Coffee powder

-2 tbsp sugar

-2 tbsp water

-3-4 ice cubes

-1 cup chilled milk

-3 piece oreo cookie

MINTY COLD COFFEE

Ingredients:

-2 tbsp Coffee powder

-2 tbsp sugar

-2 tbsp water

-3-4 ice cubes

-1 cup chilled milk

-2 tbsp mint leaf

-1 tbsp chocolate chips

-2 tbsp chocolate syrup

BANANA MILKSHAKE

Ingredients:

-Sugar 1 tbsp or to teaste

-Milk 100 ml

-banana 1 piece

-Ice cubes 4/5 pieces

BANANA MILK

Ingredients:

-12 fl oz (354 ml) evaporated milk (or whole milk)

-14 oz (396 g) sweetened condensed milk (or to taste)

-2 fresh ripe bananas (300 g)

-4 cups (946 ml) cold water

-2 tsp (12 ml) vanilla extract

-1/4 tsp ground cinnamon

-1 lb (454 g) ice

BANANA SMOOTHIE

Ingredients:

-1 banana

-1/2 orange, peeled and quartered

-1/3 cup Greek yogurt

-1/4 cup water or milk (dairy or non-dairy)

-1 to 2 teaspoons honey, optional

Instructions:

1.Roughly chop banana and orange quarters then add to a blender.

2.Top with yogurt and the water (or milk).

3.Turn blender on and blend until creamy and smooth. Taste then adjust with honey if needed.

WATERMELON LEMONADE

Ingredients:

-1/2 medium-size watermelon or enough to make 4 cups watermelon juice

-4-5 large lemons or enough to make 1 cup lemon juice

-1 - 1 ½ cups granulated sugar

-4-6 cups water or sparkling water

-fresh mint

Instructions:

1.Scoop watermelon into a blender or food processor.Process until liquid.

2.Strain watermelon through a mesh strainer, reserving 4 cups of watermelon juice and discarding the
watermelon flesh.

3.Pour the watermelon juice into a pitcher. Set aside.

4.Juice the lemons to equal 1 cup (use more if you prefer it really tart. I used 4 large lemons and got 1
cup of lemon juice)

5.Strain the lemon juice and add it to the pitcher.Add in water.

6.Stir in sugar to sweeten to desired taste.

7.Serve immediatley over ice and garnish with fresh mint leaves and lemon slices.

WATERMELON WITH MILK

Ingredients:

-watermelon cube

-strawberry
-honey

-lime juice

-chia seeds

Alternate:

Ingredients:

-watermelon cubes frozen in 1 hour

-milk boiled and cool

-2tbsp sugar

APPLE MILK SHAKE

Ingredients:

-apple chopped 1 cup

-milk 1 cup

-sugar 2½ tbsp

WATERMELON SMOOTHIE

Ingredients:

-1.5 cups frozen watermelon cubes

-1 cup frozen strawberry

-1 lime juice
-1.5 teaspoon honey or any other sweetener – sugar, stevia. Don’t add any sweetener if watermelon has
enough sweetness

-2 teaspoon chia seeds

-2 tablespoon chilled milk or chilled water or chilled almond milk for vegans – optional

Instructions:

Frozen Fruits –

1.It all starts with fresh ripe watermelon. Buy fresh ripe watermelon preferably without seeds. If
watermelon got seeds in it, make sure to remove all seeds before you start blending into smoothie.

2.I prefer to cut watermelon into discs, then cut out the outer green rind leaving behind ripe
watermelon squares. Cut the squares into 1 inch cubes. Remove any seeds present on watermelon.

3.Store the cubes in zip lack bags and freeze it.

Pro-Tip – definitely use frozen fruits for thick smoothie consistency.

4.I prefer to use 1.5:1 ratio of frozen watermelon to frozen strawberries. For every 1.5 cups of frozen
watermelon, use 1 cup frozen strawberries.

Taste Enhancers –

1.Lime juice in watermelon makes it taste much better. Lime juice also adds hint of tart kick to the
smoothie balancing out the sweetness of the watermelon.

2.We call for honey in this smoothie recipe for sweetness enhancement. In place of honey you can add
stevia, sugar. DO NOT ADD ANY SWEETENER if your watermelon has enough sweetness to it.

Packing In Nutrients –

1.Few teaspoons of chia seeds in the smoothie packs more nutrients in the smoothie. You can either
replace chia seeds with flax seeds, hemp or add these along with chia.

Liquids –

1.To add or not to add liquids will majorly depend on your blender and ofcourse your taste buds. Since
we are using frozen fruits, your blender should be powerful enough to break down frozen fruits and
make a smooth, thick smoothie.

2.Frozen fruits when blended is more like slushie consistency. I love to drink it up with straw directly. So
good!
3.If you prefer to add liquids, choose one of the below –

Ice cubes

Chilled water

Chilled milk

Chilled almond milk (for vegan option).

Note – If using fresh watermelon (not frozen) do not add any liquids. It will thin down the smoothie
consistency.

Serve It Right Away -

Always serve smoothie right away. This watermelon smoothie made from frozen fruits will have slushie
like consistency when served immediately. The longer you wait, the icy parts starts separating and float
to the top leaving down the juice sink down the glass.

Smoothie tastes better when served chilled.

APPLE SHAKE

Ingredients:

-apple chopped 1 cup

-milk 1 cup

-sugar 2½ tbsp

MELON DRINK

Ingredients:

-1 melon scrapped

-½ sugar
-1 pitch of water

MELON WITH MILK

Ingredients:

-1 large cantaloupe

-4 cups cold water

-1 14 ounces condensed milk

-1 14 ounces evaporated milk

-ice

Instructions:

1. Cut melons into half. With a spoon, scrape seeds and pulp. Place pulp and seeds in bowl, add 1 cup of
the water and repeatedly press down with the back of spoon to extract flavor. In a fine mesh sieve,
strain. Discard seeds and reserve the juice.

2. Using a melon shredder, shred cantaloupe meat. In a pitcher, combine shredded cantaloupe, the
reserved juice (from straining pulp) and the remaining 3 cups water.

3. Add condensed milk, evaporated milk and stir to disperse. Serve in glasses over ice. Consume
immediately.

MANGO SHAKE

ingredients:

-2 mangos

-1 1/2 cup ice

-1/2 cup water

-1/4 cup evaporated milk

-1/4 cup brown sugar

instructions:

1.Peel the mango and cut out the seed and add the mango, ice, water, evaporated milk, and sugar to the
blender

2.Blend for 2-3 minutes or until everything is blended.

LEMONADE

Ingredients:

-3pcs yakult

-1 pc lemonade

-½ cup honey or sugar

Alternate:

Ingredients:

-5 lbs lemons

-2 cups water

-2 cups sugar*

Instructions:

1.Cut lemons in half. Juice each lemon through a strainer into a large measuring cup. Keep juicing until
you have 2 cups of lemon juice.

2.Pour water into a medium-size saucepan over medium-high heat. Stir in sugar. Continue cooking over
heat until sugar is dissolved and liquid looks clear again.

3.Combine sugar solution with lemon juice. This is a lemonade concentrate. When ready to serve, add
water to taste.
MANGO TAPIOCA

Ingredients:

-740ml all purpose cream

-390g condensed milk

-1 tbsp vanilla extract

-1 1/2 cup sweet mango, cubed

-1/2 cup tapioca

-1.5L water

Instruction:

1. Cook tapioca: bring 1.5 liter water to a boil. Pour tapioca into the pot

2. Cream Procedure: Combine all purpose cream, condensed milk and vanila extract. Mix well

3. Bottling: Pour 1/4 cup mangoes into the bottle

4. Add 5 tbsp tapioca

5. Pour 1 cup cream mixture

6. Cover and chill