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Compiled Recipe- Dulce De Leche Yogurt

Dulce De Leche Yogurt

*1 cup plain or Greek yogurt
* ¾ cup store bought dulce de leche
* 1/8 cup milk
* ¼ tsp instant coffee granules
* 1/8 tsp salt

1) Combine yogurt, store bought dulce de leche, milk, instant coffee grounds, and salt in a bowl. Mix well until smooth.

2) Divide mixture among 4 popsicle molds. Freeze for 30 minutes, insert popsicle sticks, then freeze for at least 4 hours. Remove from molds and drizzle with more dulce de leche. Serve immediately.

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Compiled Recipe- Salmon Belly Sinigang

Salmon Belly Sinigang

*500 grams salmon belly
* 2 tbsp vegetable oil
* 1 tbsp garlic, chopped
* 2 tbsp ginger, julienned
* 1/3 cup red onion, sliced into wedges
* 3 small tomatoes, sliced into wedges
* 2 tbsp fish sauce (patis)
* 1 L water
* ½ cup gabi (taro), peeled
* 2 pcs green chili fingers (siling pang sigang)
* 1 20-gram pack sinigang mix
* ½ cup radish, sliced
* 1 bunch okra, trimmed
* 1 cup string beans (sitaw), sliced
* ½ cup eggplant, sliced
* 1 bunch kangkong, leaves only
*salt and pepper (to taste)

1) Heat oil in a pot over medium heat and sauté garlic, ginger, onions, tomatoes and fish sauce.

2) Add water and gabi and allow to simmer for 6 to 8 minutes. Add green chilies and salmon belly. Add more water, if necessary, then bring to a boil. Add sinigang mix and radish and mix well.

3) Bring back to a boil, then add okra, sitaw and eggplant. Simmer further for about 3 minutes, and once salmon is cooked, add kangkong and cover the pot and let cook for another 1-2 minutes. Season to taste and serve while hot.

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Compiled Recipe – Pork Pata and Beans

Pork Pata and Beans

* 1 kilo pork hocks
* 2 tbsp cooking oil
* 2 cloves garlic , minced
* 1 large onion, chopped
* 1 large can pork and beans
* 1 cup tomato sauce
* 2 tbsp soy sauce
* ½ cup water
* 1 tbsp brown sugar
* salt and pepper (to taste)

1) In a big pot over medium heat, cook pork hocks for 5-10 minutes.

2) Sauté garlic and onions in the same pot until onions are translucent.

3) Add pork and beans, brown sugar, tomato sauce, soy sauce and water.

4) Simmer for 45 minutes to an hour over low heat until meat is tender. Adjust seasoning with salt and pepper.

Image Sources:

Lechon & Beans a la Marketman


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Compiled Recipe – Peppermint Mocha

Peppermint Mocha

* 1 ¼ cup fresh milk
* 2 ½ tsp unsweetened cocoa powder
* 2 tsp instant coffee
* ¼ cup hot water
* 1 tbsp peppermint syrup
* whipped cream, crushed peppermint candies, peppermint leaves

1) Warm fresh milk in a saucepan, whisking continuously until frothy, about 4 minutes.

2) Place regular unsweetened cocoa powder, instant coffee and hot water in a mug; stir until dissolved. Add frothy milk and peppermint syrup. Garnish with whipped cream, crushed peppermint candies and peppermint leaves.

Image Sources:

Peppermint Mocha


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Compiled Recipe – Double Chocolate Chip Cookies with Flaky Sea Salt

Double Chocolate Chip Cookies with Flaky Sea Salt

* 1 ½ cup (90 grams) all purpose flour
* 1 tsp baking soda
* ¼ tsp salt
* ¾ cup butter
* ¾ cup (150 grams) brown sugar
* 1/8 cup (80 grams) white sugar
* 2 large eggs
* 1 tsp vanilla extract
* 100 grams bittersweet chocolate, chopped into cubes
* 100 grams white chocolate, chopped into cubes
* ½ tbsp flaky sea salt

1) Pre-heat oven to 350˚F. Line a baking sheet with a silicone mat or parchment paper.

2) Whisk together flour, baking soda and ¼ teaspoon salt in a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar and white sugar on medium speed for 1 ½ minutes.

4) Add eggs, one at a time, beating thirty seconds after each addition. Add vanilla extract.

5) Turn speed to low and slowly add dry ingredients in three additions.

6) Using a rubber spatula, manually fold in the chocolate cubes into the batter. Cover the bowl with plastic wrap and chill the batter for at least an hour.

7) Drop dough by rounded tablespoons (or scoop out batter by using a 1.5 ounce ice cream scooper) and place on the lined baking sheet, leaving 2 inches of space between each ball.

8) Bake for 8 minutes in the pre-heated oven. Take out the baking sheet and sprinkle sea salt on top. Bake for another 3 to 5 minutes or until golden brown.

9) Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Image Sources:

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {my favorite cookie ever}


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Compiled Recipe – Honey Ginger Chicken Wings

Honey Ginger Chicken Wings

* 10 pcs chicken wings
* 1 tsp ginger
* 1 tsp garlic
* 3 tbsp soy sauce
* 2 tbsp honey
* 1 tbsp brown sugar
* salt and pepper
* 1 cup flour (for dredging)

1) Season chicken wings with salt and pepper. Then roll in flour and coat. Place chicken pieces in skillet and fry on medium heat until golden brown.

2) Add the soy sauce, honey and sugar. When the sugar melts, add the chicken wings. Continue cooking the wings, turning them over often. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Image Sources:

Honey Sriracha Chicken Wings


Sweet-n-Spicy Garlic Ginger Chicken Wings



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Compiled Recipe -Hot Dark Chocolate

Hot Dark Chocolate

* 1 cup milk
* 1 cup whipping cream
* 1 tbsp sugar
* ¼ cup mint leaves
* ½ cup dark chocolate, chopped, at room temperature
* whipped cream (for garnish)

1) Boil milk, whipping cream and sugar in a saucepan over medium-low heat. Add mint leaves; stir. Lower heat and simmer for 2 minutes. Turn off heat, cover and steep for at least 10 minutes.

2) Place chopped dark chocolate (at room temperature) in a medium bowl. Strain milk mixture into bowl with chocolate. Whisk until well combined. Add more sugar if necessary. Pour into glasses. Top with whipped cream.

Image Sources:

French Hot Chocolate

Chocolate’s Deep, Dark Secret

Memories of Hot Cocoa