Compiled Recipe – Matcha Pastillas

Matcha Pastillas

* 200 mL condensed milk
* 2 ½ cups powdered milk
* ¼ tsp salt
* 1 tbsp unsweetened matcha powder
* ½ cup caster sugar

1) Place condensed milk, powdered milk, salt and unsweetened matcha powder in a medium bowl; stir until well-combined.

2) Cover and chill for 1 to 2 hours, or until set. Place caster sugar on a plate. Scoop 1 tablespoon of mixture and shape into a ball. Roll in sugar until completely coated. Repeat with remaining ingredients.



Compiled Recipe – Chili Soy Chicken Wings

Chili Soy Chicken Wings

* 2 tbsp vegetable oil
* 500 grams chicken wings
* salt
* pepper
* ¼ cup soy sauce
* ¼ cup ketchup, hot and spicy flavored
* 2 tbsp honey

* Heat vegetable oil in a deep frying pan over medium heat. Season chicken wings with salt and pepper. Deep fry until golden brown, about 8 minutes. Drain on a wire rack.


Compiled Recipe -Crab Tortang Talong

Crab Tortang Talong

* 3 long eggplants (asian)
* vegetable oil (to fry)
* 1 small white onion, chopped
* 3 cloves garlic, peeled and minced finely
* 300 grams crabmeat
* salt
* pepper
* a bunch cilantro (wansoy), leaves picked and chopped roughly, plus more leaves (to garnish)
* 4 eggs, beaten, divided into 2 eggs per bowl
* green onions, sliced (to garnish)

1) Grill eggplants over an open flame until skin is blackened and flesh is soft.

2) When cool enough to handle, peel skin away. Make a slit lengthwise down the eggplant with the tip of a knife and open it up, gently pressing it down with a fork to flatten.

3) Heat a couple of swirls of oil in a small skillet over medium high heat. Sauté onions and garlic until onions are soft and translucent. Add crab meat and toss. Season with salt and pepper. (Make sure to taste the crab meat first before seasoning, as it can already be a little salty.) Place mixture in a bowl; set aside to cool slightly.

4) Add chopped cilantro and 2 beaten eggs to crab meat; mix thoroughly.

5) Heat a large non-stick skillet over medium high heat. Add enough oil to coat the bottom of the pan. When oil is hot, dip the eggplant in remaining beaten eggs then lay flat on the pan.

6) Place 1/3 of the crab meat on top of the eggplant and spread to cover the surface. Spoon some beaten eggs on top. Fry until underside is golden brown, spooning some of the hot oil on top to make the filling firmer for flipping. When underside is deep golden brown, carefully flip the eggplant. Cook until the other side is the same golden brown color. Transfer to a plate. Repeat with remaining ingredients.

7) Garnish with extra cilantro leaves and green onions.




Compiled Recipe – Homemade Chicken Nuggets

Homemade Chicken Nuggets

* ½ cup milk
* juice from half a lemon
* ½ tsp garlic powder
* ¼ cup parmesan cheese
* 1 tsp paprika powder (to taste)
* salt and pepper (to taste)
* 250 grams skinless chicken breast fillets, sliced into 1 ½-inch squares
* oil (for frying)

(for the breading)
* ½ cup all purpose flour
* ¼ tsp garlic powder
* Japanese breading
* 1 egg, beaten
* salt (to taste)
* pepper (to taste)

1) Combine milk, lemon juice, garlic powder, salt, and pepper in a bowl. Add skinless chicken breast fillets. Marinate, covered, in the refrigerator for 1 hour or overnight.

2) Prepare the breading: Combine all-purpose flour, garlic powder, and salt on a plate. Place 1 egg in a bowl and breading seasoned with paprika and Parmesan cheese on another plate.

3) Dredge the chicken fillet with flour, dip in the egg, coat with breading. Fry until golden brown.

4) Drain on paper towels and serve with preferred dipping sauce.



Compiled Recipe – Pinoy Eggs Benedict

Pinoy Eggs Benedict

* 2 tbsp olive oil
* 1 tbsp white onions, chopped
* 2 pcs kangkong leaves, packed, washed
* salt (to taste)
* ground black pepper (to taste)
* 2 large pandesal, sliced in half, buttered and toasted
* 4 to 8 slices bacon, fried until cooked through
* 4 eggs, poached
* parsley, chopped (optional)
* 2 large egg yolks
* 3 teaspoons calamansi juice
* 2/3 cup butter, clarified
* salt (to taste)
* cayenne pepper (to taste)

1) Heat oil in a pan over medium heat. Sauté onions and kangkong for about 2 minutes or until slightly wilted. Season with salt and pepper. Set aside.

2) Make the calamansi hollandaise: Bring water to a simmer in a small pot. Combine yolks and calamansi juice in a stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk vigorously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably.

3) Gradually pour in clarified butter in a slow, steady stream , vigorously whisking until thick and smooth. Season with salt and cayenne pepper.

4) Place sautéed kangkong on top of each pandesal. Top each with 1 to 2 bacon slices and a poached egg. Drizzle with calamansi hollandaise and garnish with parsley.




Compiled Recipe – Ube Bibingka

Ube Bibingka

* unsalted butter (for greasing)
* ¾ cup rice flour
* ½ cup all-purpose flour
* ¼ cup sugar
* 2 teaspoons baking powder
* ¼ tsp salt
* 2 large eggs
* ½ cup coconut cream
* ½ tsp ube flavoring
* ½ cup cheddar cheese, grated

1) Pre-heat oven to 400°F. Grease 4 (4-inch) fluted pie pans or mamon molds with unsalted butter.

2) Whisk together rice flour, all-purpose flour, sugar, baking powder and salt in a large bowl until combined; make a well in the center.

3) Whisk together eggs, coconut cream and ube flavoring in another bowl; pour into the well and stir until just combined. Divide batter among pans. Evenly divide cheddar cheese on top of bibingka. Bake in the pre-heated oven for 15 to 20 minutes, or until a toothpick inserted in the center of a piece comes out clean. Serve warm.



Compiled Recipe – Toaster Oven Chocolate Cookies

Toaster Oven Chocolate Cookies

* 2 ½ cups all-purpose flour
* ½ cup cocoa powder
* ½ tsp baking powder
* ½ tsp sea salt
* 1 cup unsalted butter, softened
* ¾ cup brown sugar
* ½ cup sugar
* 3 large eggs
* 2 teaspoons vanilla extract
* 1 cup semi-sweet chocolate chips
* 12 large peanut butter cups

1) Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

2) In another bowl, cream together butter and sugars on medium speed until light and fluffy.

3) Add eggs, one at a time, and vanilla extract, mixing on low speed until combined. Add dry ingredients, mixing until well-combined. Fold in chocolate chips. Refrigerate dough for at least 45 minutes.

4) Scoop out balls of dough using an ice cream scooper. Flatten balls into cookies on a prepared baking sheet.

5) Place a peanut butter cup on the center and cover with another scoop of dough. Press sides together to seal. Repeat with remaining cookies and peanut butter cups.

6) Place stuffed cookies on the prepared baking sheet. Refrigerate for at least 30 minutes.

7) Preheat oven to 350ºF.

8) Bake cookies in the toaster oven for 18 minutes straight from the refrigerator. Transfer cookies to a wire rack to cool. Serve with milk, if desired.

Tip: Store the batter in an airtight container for 3 to 4 days at room temperature or for 1 week in the refrigerator.


Compiled Recipe – Vegetable Lo Mein

Vegetable Lo Mein

* 2 tbsp soy sauce (or more, to taste)
* 2 tsp sugar
* 1 tsp sesame oil
* ½ tsp ginger, minced
* ½ kilo egg noodles
* water (for boiling)
* 1 tbsp olive oil
* 2 cloves garlic, minced
* 1 medium red bell pepper, julienned
* 1 medium carrot, julienned
* ½ cup snow peas
* salt (to season)
* pepper (to season)

1) In a small bowl, whisk together soy sauce, sugar, sesame oil and ginger. Set aside.

2) In a large pot of boiling water, cook noodles according to package directions. Drain well.

3) Heat olive oil in a large skillet or wok over medium high heat. Add garlic, bell pepper and carrots. Cook, stirring frequently, until tender, for about 3 to 4 minutes. Stir in snow peas and cook for about 2 to 3 minutes.

4) Stir in egg noodles, and soy sauce mixture, and gently toss to combine. Season with salt and pepper, if desired.


Compiled Recipe – Slow Cooker Paella

Slow Cooker Paella

* 2 cups white rice, uncooked
* 3 cups chicken stock
* 1 pinch saffron or turmeric
* 2 tbsp tomato paste
* 2 tbsp garlic, minced
* 1 medium white onion, chopped
* 1 medium red bell pepper, sliced
* 1 tsp dried rosemary
* 1 bay leaf
* 2 tsp salt
* 1 tsp ground black pepper
* 500 grams chicken thighs, skinless, boneless, diced
* ½ cup chorizo bilbao, sliced
* ½ cup frozen peas

1) Place uncooked white rice, chicken stock, pinch of saffron or turmeric , tomato paste, minced garlic , white onion , red bell pepper, dried rosemary, bay leaf, salt, ground black pepper, skinless boneless chicken thighs, chorizo bilbao and frozen peas in a slow cooker; stir until combined.

2) Cover and cook on high until rice is cooked but still al dente, about 2 to 3 hours. Serve immediately with fresh lemon wedges.



Compiled Recipe – Sausage Fried Rice

Sausage Fried Rice

* ½ cup Chinese sausage, sliced
* 1 ½ tsp canola oil
* 1 tbsp shallots, chopped
* 1 ½ tsp garlic, minced
* 1 tbsp dried shrimp (hibe)
* ½ cup dried shiitake mushrooms, re-hydrated, chopped
* 1 ½ cups japanese rice, or short-grain, uncooked
* 1 tbsp shaoxing rice wine
*  1 tbsp soy sauce
*  2 teaspoons oyster sauce
*  2 teaspoons sesame oil
*  2 ¼ cups water
*  salt (to taste)
* white pepper (to taste)
* ¼ cup green onions (chopped)

1) Sauté Chinese sausage in canola oil until lightly browned. Add chopped shallots and garlic; sauté until fragrant.

2) Add dried shrimp; sauté for a few seconds. Add rehydrated, chopped dried shiitake mushrooms. Add uncooked Japanese or short-grain rice; mix well.

3) Add shaoxing rice wine, soy sauce, oyster sauce, sesame oil and water; mix well. Season with salt and white pepper. Mix in green onions. Transfer to a rice cooker;  cook for 10 to 12 minutes or until cooked through. Cool completely.