LOU'S FRENCH TOAST

Creamcheese Filling (30g/toast) / Yield: 4 pairs

110g Creamcheese (softened)
20g Honey
50g Fruit/berry
Batter for the Toast (Better when chilled before soaking bread.)
180g Milk
3pcs Egg
2g Vanilla
2g Cinnamon
2g Salt
15g Unsalted Butter
*Prepare filling and spread over a pair of loaf.
*Heat butter in pan over medium heat.
*Soak the pair of loaf lightly in the batter mixture.
*Lay in the pan when butter changes to light brown color.
*Flip the toast to cook the other side of loaf.
*Cut the needed fruits for plating.
*Cut diagonally, plate and serve hot.
WAFFLE BATTER (Serving size is 1.5 laddle)/Yield: 2 pairs
60g APF
8g Baking Powder
15g White Sugar
1g Salt
30g Oil
100g Milk

*Turn on waffle maker and wait for the green color to light =.
*Scoop up batter (1.5 scoop) start in the center and spread over the waffle maker.
*Flip the waffle maker and type in 2 minutes in timer.
*Flip the waffle maker for the 2nd time for another 2 min.
* Plate and serve hot.

Nutella and Bananas

30g Nutella (Spread on top of each waffle )
1 med. Banana
2 pcs. Waffle
*Dust with P.sugar

Lou's Waffle (Apple,Honey,Butter)

2 pcs Waffle
1/2 pc Apple (Slice uniformly and thinly)
50g Butter
30g Honey
 PORK KAWALI/ Yield: 2 servings
500g Pork
15g Salt
4pcs Bayleaf
30g Whole Garlic
10g Black Pepper (Crushed)
50g Patis
30g White Vinegar

*30g dipping sauce

*Weigh all ingredients in a pot,add water until pork is covered.

*Slow simmer until cooked.
* Remove from water when cooked.Score the skin and rub rocksalt.
*Rest and bake in oven in ___Temp for 10 minutes.
*Deep-fry in hot water.
*Portion,slice and plate. (Serve w/dipping sauce and side)
 TONKUTSU (Yield: 2)
200g Pork Loin(Butterfly cut in savemore)
Breading
40g APF
3g Garlic Powder
3g Salt
3g BlackPepper
1pc Egg
Breadcrumbs

Katsu Sauce
15g Ketchup
3g Soysauce
5g Brown Sugar

*Cut butterflied pork into half and pound to desired thickness.

*Prepare F>E>C station.
*Dredge to F.E.C twice (double breaded) and then lay in a pan.
*Katsu is better when frozen.
*To cook: Heat cooking oil in a deep pot and deep fry frozen katsu.
*Cut lengthwise and serve with sides. Drizzle with Katsu Sauce.
*Sprinkle with sesame seeds and serve hot.
 MINCED BEEF BULGOGI WRAP
Groundbeef
500g beef (90% lean)
4g Salt
1g BlackPepper(crushed)
50g White onions (smalldiced)
10g Garlic (minced)

Bulgogi Sauce
20g Apple (grate)
6g Garlic (grate)
30g Soysauce
7g BrownSUgar
5g Sesame Oil
15g Water

To Assemble
150g Cooked G.beef
80g Bulgogi Sauce
*Cook in high heat pan. Make sure to char the G.beef

40g Lettuce
15g Red Cabbage (Shredded)
30g Carrots (Shred)
15g White Cabbage
30g Cucumber (Thin sliced)
10 pcs Basil Leaves
30g Kimchi
10 pcs Mintleaves
Garlic Mayo
50g Mayo
20g Garlic (Grated)
5g Milk

Scrambled Egg
1pc Egg
10g Milk
pinch salt and pepper

ASSEMBLY
Bacon and Egg Cheesy Egg Spam and Egg
1pc Bun 1 pc Bun 1pc
10g Butter 10g Butter 10g
1square Cheese 30g Cheese (grated) 1square
2 leaves Romaine 2 leaves Romaine 2 leaves
20g Bacon (cooked/10g per bread) 2 pc Egg 2 pcs
Scrambled Egg 5g Milk Scrambled Egg
Drizzle w/Garlic Mayo pinch salt and pepper Drizzle w/Garlic Mayo
 Spam and Egg
Bun
Butter
Cheese
Romaine
1/2 cm Spam (fried)
Scrambled Egg
Drizzle w/Garlic Mayo
 CALAMANSI HONEY PINEAPPLE CUCUMBER
200g Hotwater 50g Pineapple
20g Calamansi Juice 60g Cucumber
25g Honey 30g Honey
100g H20

CUCUMBER LEMONADE
200g H20 BANANA SHAKE
100g Cucumber 1 pc Banana
20g Lemon Juice 100g Milk
20g Honey

APPLE BANANA SMOOTHIE

50g Apple
100g Milk
50g Banana