Appetizer Recipe:

Chicken Lollipops

1 K Chicken wings

Salt and Pepper

200 g flour

3 eggs

350 g breadcrumbs

1 L oil

Sauce:

Tomato ketchup

Oyster sauce

Worcestershire sauce

Sugar/honey

Pepper

Chicken lollipop

DIRECTIONS

1. Prepare the chicken wings and cut into three parts.

Discard the wingtip.

Separate the drumette from the wingette.

2. Run the knife from the tip of the bone and gently push the meat on one end.

Invert the meat to copy a lollipop.

Scrape the bone.

Cut the tip of the bone.

Do the same steps with the wingette (only keep one bone).

3. Transfer the chicken lollipops on a plate.

Season with salt and pepper. Set aside.

4. Place the Japanese style bread crumb in a bowl.

Add a lot of parmesan cheese.

Mix and set aside.

Crack some eggs in a bowl and then whisk.

In another bowl, add the flour. Season with some salt, pepper and garlic powder. Mix well.

5. Dredge the chicken lollipop in the seasoned flour, then in the eggs and lastly, in the parmesan bread
crumbs.

Do these with all the chicken lollipops. Set aside.

6. Heat a lot of oil in a pan.

Deep fry the chicken lollipops until golden brown in color. Transfer them to a strainer or paper towel to
drain excess oil.

7. Place the parmesan chicken lollipops to a serving plate and serve with your favorite dipping sauce.

Make papak or have it with some rice or pasta on the side! Yum!

Buffalo Wings

Salt and pepper

Tomato ketchup

Hot sauce

Paprika

Worcestershire sauce

DIRECTIONS

 Cut the joint between the drumette and wingette. Remove the tip (reserve for making chicken
stock). Pat dry. Add salt, ground black pepper and calamansi juice. Mix well. Marinate for at
least 1 hour.
  Combine all the breading ingredient. Coat each wing with breading. Shake off excess.

 Heat oil. Fry the breaded chicken wings in batches. do not overcrowd the pan to maintain the
temperature of the oil for crispy chicken wings. Fry for 10 to 12 minutes (light brown).

 After 10 minutes, remove from oil. Let it sit for at least 15 minutes. Double-fry it for well-cooked
and crispy.

 Set the heat to high. Then put the chicken back to the oil and fry until crispy and golden brown.
Set aside while making the sauce.

 FOR THE SAUCE. Melt butter and saute’ garlic. Then add ketchup, hot sauce, sugar and soy
sauce. Mix well and cook until thick. Then toss the fried chicken wings until well coated.

Crab Rangoon Cups

250 g crab meat/ crab sticks

1 cream cheese

10 pesos green onion

1 tsp Worcestershire sauce

½ tsp garlic powder

24 pcs. Wonton wrappers

1 order of Ebiko

Instructions

1. Preheat oven to 350°.

2. Spray muffin pan with cooking spray.

3. Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.

4. Remove from oven and cool slightly.

5. In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion,
worcestershire sauce, and soy sauce. Stir well.

6. Place crab in a small food processor and process until finely chopped. Stir chopped crab into
cream cheese mixture.

7. Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.

8. Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.
Tuna Canapes

3 cans of tuna in oil

¼ cup chopped red onions

10 pesos green onions

½ tsp Worcestershire sauce

2 tbsp minced pimiento

1 pack of Fita bread

3 large cucumbers

1 box cream cheese

Salt and pepper

Ebiko

INSTRUCTIONS:

1. Chop the 1/2 onion and deep it in the water to reduce the spicy taste of the onion.
Squeeze out the water from the onion.
2. Add 3 tablespoon of chopped onion to drained tuna.
3. Add 3 tablespoon of corn. Add celery if you like, which gives crispier texture.
4. Add Ottogi mayonnaise and mix it well.
5. Add the lemon juice.
Tuna spread is done!
6. On the cracker that you choose, spread tuna mix.
Add pineapple on one and masago on another. Add scallions on both.

Crostini
2 pcs French baguette

250 g ripe tomatoes

1 pack fresh basil leaves

Salt and pepper

Olive oil

1 tsp chili flakes

Steps

1 Heat oven to 375°F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil over
each bread slice.

2 Mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread
slices; top each with cheese slice. Spread remaining tomato mixture over cheese.

3 Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.

SALAD RECIPES

Caesar salad

2 packs Romaine Lettuce

Croutons

Dressing:

From the scratch Mayo

Anchovies

Lemon

Parmesan

3 Egg Yolks

INSTRUCTIONS:

DRESSING

1. Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.

2. Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired
consistency. (Note 6)
 3. Set aside for 20 minutes+ to allow flavours to develop.

BACON

1. Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook
other side until golden. Remove onto paper towels, cool, then chop.

GARLIC CROUTONS

1. Preheat oven to 180°C/350°F.

2. Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried
but not browned.,

3. Rub both sides of each piece of bread with the cut side of the garlic (Note 7).

4. Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp
olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will
take around 7 minutes, sourdough and similar breads take 12 - 15 min.

ASSEMBLE

1. Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more
Dressing.

2. Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and
croutons. Sprinkle with parmesan and serve!

OPTIONAL EXTRAS - CHICKEN & EGG

1. Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring
to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3
min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under
cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set
aside. (Note 6)

2. Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in
half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet.
Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil
and rest for 5 min. Cut into slices.

Waldorf Salad

3 pcs. Apples

2 stalks Celery

1 medium Cucumber

Banana ( Optional)
Walnuts

Creamy potato salad

½ k potatoes

Onions

Bell peppers

Mayonnaise

Lemon

Salt and Pepper

Cream

Kani Mango Salad Basket

2 pcs. Ripe Mango

1 pc. Mediium Cucumber

2 packs Crabsticks

Kewpie Mayonnaise

Salt and Pepper

Lumpia Wrappers

Lettuce for Beddings

SANDWICH RECIPES

MONTE CRISTO SANDWICH

2 pcs. Loaf

Ham

Cheese

Mayonnaise

2 eggs

Butter for Frying

CLUBHOUSE SANDWICH

4 pcs. Loaf

Ham

Cheese

Lettuce

Onion

Tomatoes

Chicken Leftovers / Chicken Breast

Mayonnaise

BLT ( Bacon Lettuce Tomato)

2 pcs. Loaf

Bacon

Lettuce

Tomatoes

Onions ( for pickled onions)

Mayonnaise

REUBEN SANDWICH

1 pack Hotdog Buns

2 pcs. Corned Beef

1 whole Cabbage ( for Sauerkraut)

Cloves

Bayleaf

Vinegar

Sugar

Quick Melt Cheese

RICE, GRAINS AND LEGUMES

RISOTTO AUX CHAMPIGNONS

1 cup short grain rice ( Arborio or Japanese Rice)

1 pack butter

2 tbsp. white wine

1 can mushrooms

1 pack parmesan cheese

Saffron ( Annato powder)

Chicken Stock

RIZ PILAF

1 k Long grain rice

1 pc. Green bell pepper

1 pc. Red bell pepper

1 pack Chorizo De Bilbao

1 pack Frozen Peas

Salt

Pepper

SEAFOOD PAELLA

¼ k Shrimps

½ Mussels

¼ Clams

2 -3 pcs Medium Squid

1 k Paella Rice ( Long grain rice)

3 tomatoes chopped

1 med. White onion chopped

1 pack green peas

1 pc. Green bell peppers

1 pc. Red bell peppers

1 pack small tomato paste

Seafood Stock

PASTA MAKING

FOR PASTA:

1 CUP Flour

2 -3 Egg yolks

Alfredo Pasta:

1 box Fresh Milk

Flour

Butter

Chicken Stock

Oregano

Parmesan Cheese

POULTRY

CHICKEN GALANTINA
1 whole Chicken

½ ground pork

1 can Vienna sausage

1 medium white onion

1 stalk celery

1 med carrot

1 small pack raisins

Salt pepper

Sugar

2 pcs. Egg

CHICKEN FRICASEE

1 whole Chicken

2 tbsp Garlic

¼ cup Onion

Bayleaf

Thyme

2 tbsp butter

¼ cup white wine

Chicken Stock

2 tbsp flour

Cream

1 can Mushrooms

Instructions

1. Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
 2. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid.
Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and
cook the other side for 1 minute then remove to a plate.

3. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes
each. Then remove from skillet.

4. Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes
until mushroom is lightly golden – they won't go deep golden brown.

5. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.

6. Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to
dissolve the brown residue stuck to the pan ("fond") into the sauce.

7. Return chicken to sauce: Return chicken back into the sauce with the skin side up.

8. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly
but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.

9. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be
cooked – internal temperature 75°C/167°F or slightly higher.

10. Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer,
taste sauce (I know, big ask!), and add more salt if desired..

11. Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and
serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne,
ziti or macaroni.

CHICKEN CACCIATORRE

3 tablespoons olive oil, divided

6 bone-in skinless chicken thighs

Salt and pepper, to season

1 medium onion, diced

2 tablespoons minced garlic, (or 6 cloves)

1 small yellow bell pepper (capsicum), diced

1 small red bell pepper (capsicum), diced

1 large carrot, peeled and sliced

10 oz (300g) mushrooms, sliced

1/2 cup pitted black olives

8 sprigs thyme

2 tablespoons each freshly chopped parsley and basil plus more to garnish

1 teaspoon dried oregano

150 ml red wine

28 oz (820g) crushed tomatoes

2 tablespoons tomato paste

7 oz (200g) Roma tomatoes, halved

1/2 teaspoon red pepper flakes

INSTRUCTIONS

1. Season chicken with salt and pepper.

2. Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about
3-4 minutes each side. Remove from skillet and set aside.

3. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic
and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook
for 5 minutes until vegetables begin to soften.

4. Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is
reduced, about 2 minutes.

5. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and
pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top
OR in the oven following the instructions below.

HAINANESE PERI – PERI

1 Whole chicken

MARINADE

1 cup olive oil(200 mL)

½ cup white vinegar(120 mL)

8 bird-eye chillis

8 cloves garlic

2 medium onions

4 teaspoons dried oregano

4 teaspoons paprika

2 teaspoons sugar

4 teaspoons salt

2 teaspoons pepper

1 roasted pepper

1 lemon, juiced

PERI PERI CHIPS

1 lb chip(500 g)

½ teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon white pepper

1 teaspoon salt

Preparation

1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it
down to spread the chicken out as much as possible.

2. Blend together all of the marinade ingredients in a food processor and spread half of it over the
chicken.

3. Cover and marinate in the fridge for at least 3 hours or overnight.

4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest
part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before
serving.

5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.

6. Use as a dip for your chicken or mix some into mayonnaise or hummus!

7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white
pepper into your chips!
8. Enjoy!