Compiled Recipe – Pinoy Style Crispy Fried Chicken

Pinoy Style Crispy Fried Chicken

* 1 tsp whole black peppercorns
* 2 bay leaves
* 1 bunch leeks, green part only
* 4 cloves garlic, crushed
* 1 (1.2 kilo) whole chicken, washed, cleaned, patted dry, and seasoned with salt all over cavity
* 2 tbsp fish sauce (patis) , divided
* canola oil , to deep fry (prepare enough to cover ¾ of the chicken)
* banana ketchup (to serve)

1) Fill a steamer with water. Add peppercorns, bay leaves, leeks and garlic. Cover and bring to a boil.

2) Reduce heat and bring water to a slow boil. Place whole chicken on the steamer basket and cover. Steamer for 45 minutes to 1 hour or until chicken is cooked through.

3) Remove chicken from steamer and brush all over with half of the fish sauce, including the cavity. Let cool, then brush again with remaining fish sauce.

4) Heat oil in a deep frying pan. Deep fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels and serve with banana ketchup.



Compiled Recipe – Mango Dragon Fruit Smoothie Bowl

Mango Dragon Fruit Smoothie Bowl

* 1 banana, frozen
* 1 cup dragon fruit, pink or white variety, frozen
* 2 mangoes, cheeks only
* 1 cup coconut milk
* chia seeds (to top)
* granola (to top)
* fruits, fresh or dried (to top)

1) Place the banana, dragon fruit, mangoes and coconut milk in a blender. Blend until smooth.

2) Place in a bowl and add toppings.




Compiled Recipe – Yema Cake

Yema Cake


(For the cake)
* 4 egg, whites only
* ¼ tsp cream of tartar
* ¼ cup white sugar
* 1 ¼ cups flour
* ½ tsp salt
* 1 tsp baking powder
* ¼ cup white sugar
* 4 egg, yolks only
* 1/3 cup full cream milk
* 1 tsp vanilla
* ¼ cup vegetable oil
* lemon zest (optional)

(for the yema glaze)
* 14 oz condensed milk
* 3 egg, yolks only
* ½ tsp salt
* ½ tsp vanilla
* cheese (grated), for garnish (optional)

1)  Position a rack in the center of the oven and preheat at 350ºF. Line the bottom of a 6-inch square cake pan with parchment paper.

2) To make the cake, place the egg whites and cream of tartar in a clean mixing bowl and beat for 2 minutes or until they reach soft peaks. Put mixer on medium speed: slowly add sugar and whip for another 2 minutes until the whites are glossy and still hold soft peaks.

3) In a separate bowl, combine the flour, baking powder, salt, and sugar and mix well with a wire whisk.

4) In a large mixing bowl, beat the egg yolks, milk, vanilla, oil, and lemon zest until they are combined. Add the flour mixture and beat on medium until everything is well-combined.

5) Using a rubber spatula, gently fold the whipped egg whites into the flour mixture in batches. Do not overmix.

6) Transfer the batter into your prepared pan. Alternatively, split the batter evenly into two pans. Bake for 40-45 minutes or until the top springs back when pressed lightly and the top of the cake doesn’t stick to your fingertips. Let the cake rest for a minute in the pan before turning it out to cool on a wire rack. Gently peel off the parchment and let the cake cool to room temperature.

7) Make the yema glaze: combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling.

8) Spread yema glaze onto cooled cakes. If desired, sprinkle grated cheese on the top of the cake.









Compiled Recipe – Lechon Paksiw

Lechon Paksiw

* 2 tbsp canola oil
* 2 tbsp white onions, chopped
* 4 pieces garlic, peeled and crushed
* ½ tbsp ginger, sliced
* 1 piece laurel leaf
* ½ tbsp peppercorns
* 2 tbsp vinegar
* 500 grams leftover lechon
* 1 cup lechon sauce
* 1 tsp brown sugar
* 1 tsp soy sauce
* ½ cup water
* salt (to season)

1) Heat canola oil over medium heat in a pot. Sauté onions, garlic, ginger, laurel leaf, and peppercorns until fragrant. Add the vinegar and allow to simmer for 2 minutes. Add the lechon and cook for another 2 minutes.

2) Add the lechon sauce, water, brown sugar, and soy sauce. Bring to a boil. Season as desired and allow to simmer over low heat for 15 minutes or until sauce has reduced.





Compiled Recipe – Kimchi Fried Rice

Kimchi Fried Rice

* 1 tbsp vegetable oil
* 6 slices bacon, chopped
* ¾ cup kimchi, chopped
* 3 cups cooked rice
* 1 tbsp kimchi juice (optional for heat)
* salt and pepper (to taste)
* nori strips (for garnish)

1) Heat vegetable oil in a frying pan or wok. Cook the bacon until brown.

2) Add kimchi and sauté for a few minutes.

3) Add cooked rice and toss to combine.

4) Season with kimchi juice, salt, and pepper. Toss to combine.

5) Top with nori strips.







Compiled Recipe – Cheese Pimiento Squares

Cheese Pimiento Squares

* ½ cup canned pimiento, drained and chopped
* 1 tsp mustard powder
* ¼ tsp sweet paprika
* 1 ½ cups all purpose flour
* 2 ½ cups cheddar cheese, grated
* ½ cup butter, softened
* 1 tsp salt

1) Pre-heat oven to 325˚F. Line baking sheets with parchment paper. Combine canned pimiento, mustard powder, sweet paprika and all purpose flour; set aside. Mix cheddar cheese , butter and salt until blended.

2) Gradually add flour mixture and mix just until combined. Turn out onto a floured surface. Divide into 4 portions and flatten each into a square. Roll until 1/8-inch thick then cut into 1-inch squares. Place pieces, 1 inch apart, on baking sheets. Bake for 15 to 20 minutes. Cool completely before storing in an air-tight container.


Compiled Recipe – Rainbow Puto With Cheese

Rainbow Puto with Cheese

* 2 cups all purpose flour
* 1 cup sugar
* 1 tsp baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring (red, orange, yellow, green, blue and purple)

1) Lightly grease muffin pans or individual molds with oil. Prepare and set up your steamer.

2) In a medium sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3 to 4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring to place until you get your desired colors.

4) Place ½ tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until just about full. Add the cheese slices in the middle.

5) Prepare your steamer and arrange the molds inside. Place cover and on and cook for 15 minutes. Remove from steamer. Let stand for 5 minutes and unmold.



Compiled Recipe – Chocolate and Orange Bundt Cake

Chocolate and Orange Bundt Cake

* 2 ½ cups all purpose flour
* 1 tbsp baking powder
* 1 tsp baking soda
* ½ tsp salt
* zest, from 2 large navel oranges, plus more to garnish
* 1 cup sour cream
* ½ cup orange juice, freshly squeezed
* 1/3 cup orange liqueur or rum
* 1 ½ cups butter, unsalted, softened
* 1 ½ cups sugar
* 4 large eggs
* 1 cup candied orange peel, chopped
* 1 cup dark chocolate, chopped
* ¾ cup orange juice, unsweetened, fresh or store-bought
* 3 tbsp orange liqueur
* 2/3 cup caster sugar
* 1 cup confectioner’s  sugar
* 2 tbsp orange liqueur
* 1 large navel orange, zest only

1) Pre-heat oven to 350˚F. Lightly grease and flour the inside of a 10 ½-inch Bundt pan.

2) Whisk flour, baking powder , baking soda, salt and orange zest in a medium bowl until combined. In another bowl, combine sour cream, orange juice and liqueur or rum. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium high speed for 2 to 3 minutes or until light and fluffy. Turn speed down to low and add eggs one at a time, making sure the mixture is completely combined before adding more. Scrape down the sides of the bowl after each addition.

4) With the mixer on the lowest speed, alternately add the flour mixture in three parts and the sour cream mixture in two parts, starting and ending with the flour mixture. As soon as the batter is combined, turn off mixer and scrape down the sides of the bowl. Fold in candied peel and dark chocolate.

5) Pour mixture into prepared pan, spreading evenly with a spatula. Lightly tap the pan on a flat surface to remove air bubbles. Bake for 45 minutes to 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cool for 15 to 20 minutes or until just warm to the touch. Carefully turn out cake onto a wire rack set on top of a baking sheet.

6) Meanwhile, make the syrup: Mix together orange juice, liqueur and sugar in a small bowl until sugar has dissolved.

7) Carefully drizzle orange syrup over the slightly warm cake, distributing evenly throughout. Cool completely.

8) Meanwhile, make the orange glaze: Stir all ingredients until smooth but not too stiff. Drizzle glaze over cake. Garnish with orange zest.



Compiled Recipe – Breaded Meatballs

Breaded Meatballs

* 200 grams ground sirloin
* 1 tbsp olive oil
* 1 small white onion, chopped
* 4 tbsp unsalted butter
* 4 tbsp flour
* beef broth
* 1/8 tsp nutmeg, grated
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups all purpose flour
* 2 eggs, mixed with 1 teaspoon water
* 2 ½ cups Japanese breadcrumbs

1) Cook ground sirloin in oil, stirring, until browned. Set beef aside. Add olive oil to the same pan. Sauté white onion until soft. Stir in unsalted butter and flour; whisk until no lumps remain. Increase heat to medium. Whisk for a few more minutes. Pour in beef broth; simmer, whisking constantly, until thick. Simmer for 2 minutes. Remove from heat.

2) Stir in beef and grated nutmeg. Season with salt and pepper. Chill for 6 hours. Scoop into 1-inch balls. Dip in all purpose flour, eggs mixed with water, then in Japanese breadcrumbs. Fry until golden brown. Serve with mustard.


Compiled Recipe – Espresso Hot Fudge Sauce

Espresso Hot Fudge Sauce

* water (for boiling)
* 200 grams un-sweetened chocolate squares
* ½ cup butter
* 2 cups sugar
* 3 tbsp instant coffee
* 1 cup milk

1) Boil water in a medium pot. Remove from heat and cool for 2 minutes. Combine unsweetened chocolate squares and butter in a bowl. Place bowl over pot of hot water, making sure bowl does not touch water.

2) Stir constantly until smooth and runny. Add sugar and instant coffee; whisk until blended. Add milk; continue mixing until sugar has dissolved. Transfer mixture to a clean lidded jar.

3) Chill for at least 1 hour before using. Refrigerate for up to 2 weeks.