“Team” – Lorde

The song “Team” was written by New Zealand singer and Joel Little while travelling around the world under her album Single. Team is a hybrid of two genres alternative pop and electro-pop which features an instrumentation of synthesizer, bass and snare drum over a handclap based beat. Lorde wrote this song as a tribute to her friends and country.

The filming of this song’s music video took place in an abandoned building called Red Hook Grain Terminal , located at Red Hook, Brooklyn and its content was inspired by Lorde’s dream of an own world for teenagers. This music  video was actually directed by Young Replicant. Team was performed by Lorde on several occasions, including Late Show with David Letterman and at ARIA Music Awards of 2013. It was also featured on the episode of Grey’s Anatomy season 10 (aired in December 2013).

Lorde explains one of the lines from her song ‘We live in cities you’ll never see on screen’ which refers to speaking for the minorities from small cities and ‘I’m kind of over getting told to throw my hands up in the air’ , in which she expresses her distaste in common contemporary popular lyrics which tells the listeners to put their hands up in the air.


Compiled Recipe – Triple Decker Sandwich

Triple Decker Sandwich

* 3 tbsp cream cheese
* 2 tbsp dried cranberries, chopped
* 3 slices bread (use sourdough bread)
* 200 grams honey ham slices
* 100 grams arugula
* 1 medium pear (use Asian pear), sliced and soaked in lemon water
* 1 tbsp honey

1) Combine cream cheese and cranberries in a bowl; mix until well combined.

2) Spread cranberry cream cheese on one side of a sourdough bread slice. Layer ham, arugula and pear slices on top. Drizzle with honey. Top with another bread slice. Repeat to make another layer, ending with the third bread slice.



Compiled Recipe – Chicken and Mushroom Penne

Chicken and Mushroom Penne

* 450 grams penne noodles
* ¼ cup vegetable oil
* 1 clove garlic, minced
* 1 (100 gram) can button mushrooms, pieces and stems, drained
* 100 grams shiitake mushrooms, fresh, sliced
* 100 grams oyster mushrooms, fresh, sliced
* 250 grams chicken breast fillets, skinless, sliced
* 1 (200 gram) pack sweet ham, sliced into strips
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp butter
* 1 (240 mL) pack all-purpose cream
* ¼ cup parmesan cheese, grated

1) Bring a large pot of salted water to a boil. Cook penne until al dente, about 8 to 10 minutes; drain.

2) Heat oil in a large pan over medium heat. Add garlic and mushrooms; cook until mushrooms are tender.

3) Add chicken and ham. Season to taste with salt and pepper. Mix in butter and cream. Cook until chicken is cooked through.

4) Toss cooked penne with mushroom and chicken mixture in a bowl. Sprinkle with Parmesan cheese.


Compiled Recipe – White Chocolate Cupcakes with Strawberry Frosting

White Chocolate Cupcakes with Strawberry Frosting

* ¾ cup all-purpose flour
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup butter, softened
* ½ cup sugar
* 1 medium egg, at room temperature
* ½ tsp vanilla extract
* ¼ cup whole milk, at room temperature
* 1/3 cup white chocolate, melted
* 4 strawberries, sliced in half
* ¼ cup butter, softened
* ¾ cup confectioner’s sugar
* 1 tbsp fresh strawberry puree
* 1 tbsp basil, chopped

1) Pre-heat oven to 350°F. Line a regular muffin pan with 8 liners and set aside.

2) Combine flour, baking powder and salt in a bowl. Mix well and set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 1 to 2 minutes.

4) Add egg and vanilla; mix until well combined.

5) Gradually add flour mixture. Pour in milk and melted white chocolate. Mix until just combined.

6) Portion batter equally among muffin cups. Bake for 18 to 20 minutes. Transfer cupcakes to a wire rack and cool completely.

7) While cupcakes are baking, make the frosting: Beat together butter and confectioner’s sugar in a bowl; Add strawberry puree and mix well. Fold in basil. Cover and chill until ready to use.

8) Spread or pipe frosting on top of cooled cupcakes. Garnish with strawberry halves, basil leaves and grated white chocolate.




Compiled Recipe – Food For The Gods

Food For The Gods

* ½ cup unsalted butter, melted
* 1 cup muscovado sugar
* 1 tsp vanilla extract
* 2 large eggs
* 1 cup all-purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 1 cup pitted dates, chopped
* 1 cup walnuts, roughly chopped

1) Preheat oven to 350°F. Line and lightly grease an 8” by 8” pan with parchment paper. Set aside.

2) In a mixing bowl, mix butter and sugar. Let cool slightly before beating in eggs. Stir in vanilla extract.

3) Add in flour, baking powder, and salt. Fold flour mixture into butter mixture until just combined. Fold in dates and walnuts until mixed in.

4) Spoon into prepared pan, and bake until a toothpick inserted into the brownies emerges cleanly, about 25 minutes. Don’t over bake! Let cool to the touch on a wire rack.

5) Lift out from pan and transfer to a cutting board. Lightly grease a knife before cutting into bars. Wrap bars individually in cellophane if desired for gifting.





Compiled Recipe – Pastelon (Beef and Sweet Plantain Lasagna)

Pastelon (Beef and Sweet Plantain Lasagna)

* 2 to 3 tbsp canola oil
* 10 small saba bananas, sliced lengthwise into ¼-inch thick pieces
* 2 tbsp olive oil
* 1 ½ tbsp garlic longganisa, plus extra chopped parsley to garnish
* 2 tbsp white onions, chopped
* 1/3 cup red tomatoes, native, chopped
* 1 bay leaf
* 1 ½ tsp tomato paste
* 400 grams ground beef
* 2 tsp vinegar
* ½ cup tomato sauce
* 2 tbsp black olives, chopped (optional)
* 1 tbsp fresh oregano, chopped
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp butter, softened
* 2 medium eggs
* ¼ cup milk
* ½ cup cottage cheese
* ¾ cup mozzarella cheese, grated
* parsley, chopped (to garnish)

1) Heat canola oil in a pan over medium heat. Fry bananas until golden brown on both sides. Drain on paper towels.

2) Heat olive oil in another pan over medium heat. Sauté garlic, onions, tomatoes and bay leaf for 1 minute. Add tomato paste and sauté for 1 to 2 minutes. Add ground beef and saute until browned, about 5 to 6 minutes.

3) Add vinegar and simmer for 1 to 2 minutes. Add tomato sauce and black olives. Simmer until beef is tender, about 3 to 5 minutes. Add fresh oregano. Season to taste with salt and pepper. Set aside to cool completely.

4) Pre-heat oven to 360°F.

5) Spread butter on a 7×11 inch baking dish. Arrange bananas on the bottom, making one layer, then top with beef mixture, making another layer. Continue layering with bananas and beef mixture, ending with beef.

6) Whisk eggs and milk in a bowl; pour over beef and bananas. Top with cottage cheese and mozzarella. Bake until cheese is melted, about 10 to 12 minutes. Transfer dish to the top rack of the oven during the last 1 to 2 minutes to brown the top. Sprinkle with parsley. Serve hot.


Compiled Recipe – Chocolate and Orange Panna Cotta

Chocolate and Orange Panna Cotta

* 4 tea bags (use Earl Grey)
* 2 tbsp unsweetened powdered gelatin
* ¼ cup sugar
* 2 tbsp unsweetened powdered gelatin
* 2 cups all-purpose cream
* 1 ½ cups milk
* ¼ cup orange flavored liqueur (use Cointreau)
* ¼ cup unsweetened cocoa powder
* ½ cup sugar
* zest from 1 orange

1) Make the tea jelly: Heat 4 cups water in a medium saucepan until just about to boil. Add Earl Grey tea bags and steep for 3 to 4 minutes. Remove tea bags, then add gelatin and sugar. Stir to dissolve.

2) Pour mixture into an 8-inch square baking pan lined with plastic wrap. Cover and chill for 6 hours, preferably overnight.

3) Make the panna cotta: Heat 1 cup water in a medium saucepan until just about to boil. Stir in gelatin until dissolved. Lower heat to simmer, then add all purpose cream, milk, liqueur, cocoa powder, sugar and orange zest . Pour into a large heatproof bowl and allow to cool until cool to the touch, about 30 minutes to 1 hour.

4) Cut tea jelly into ½-inch cubes then remove from baking pan. Set aside.

5) Pour cooled panna cotta mixture into a 10 ½-inch Bundt pan greased with non-stick cooking spray. Add tea jelly cubes, making sure to distribute them evenly. Cover and chill for 6 hours or up to overnight.

6) Carefully turn Bundt pan over a serving dish, shaking gently to help release the panna cotta. Serve chilled.





Compiled Recipe – Mango Coconut Icebox Cake

Mango Coconut Icebox Cake

* 1 (8 ounce) block cream cheese
* 1/3 cup coconut cream, chilled
* 1/3 cup coconut sugar
* 1/3 cup heavy cream, whipped
* 30 graham crackers
* 3 mangoes, cheeks only

For the latik sauce:
* 1/3 cup coconut milk
* ¼ cup coconut sugar

1) Make the filling: whip the cream cheese, coconut cream, and coconut sugar together until well combined. Fold in the heavy cream. Set aside and let rest in the refrigerator.

2) Make the latik sauce: in a small saucepan, let the coconut milk and sugar simmer over medium heat, stirring occasionally, until thick. Reduce to your preferred consistency and set aside to cool completely.

3) Make the icebox cake: set 1 cracker down on a plate. Using a piping bag fitted with a star tip, or using a spoon, spread 1 layer of the coconut cream filling over the cracker. Layer 3 to 4 slices on mango, then top with another cracker. Repeat for one more layer, ending with a cracker. Top with whipped cream and freeze for 1 to 2 hours or until set. Drizzle with latik sauce before serving.


Compiled Recipe – Inihaw na Pinoy Paella

Inihaw na Pinoy Paella

* 20 pieces calamansi, juice only
* 1 cup soy sauce
* 4 bulbs lemongrass (tanglad), pounded
* 3 tbsp garlic, minced
* 1 cup achuete oil (annatto oil)
* ½ cup brown sugar
* ½ cup vinegar
* 1 cup clear soda (use Sprite)
* 500 grams pork , or liempo, sliced into 3-inch pieces
* 500 grams pork (use pork chop), sliced into 3-inch pieces
* 500 grams chicken , thighs and breasts, cut into 3-inch pieces
* 1 kilo squid (posit), cleaned and sliced into rings
* 500 grams prawns (sugpo), cleaned
* 3 tbsp achuete oil (annatto oil)
* calamansi juice
* 3 cloves garlic, chopped
* 2 tbsp chives, chopped
* 2 red finger chilies (siling haba)
* 3 tbsp vinegar
* 3 tsp sugar
* 1 cup olive oil
* 2 tbsp garlic, minced
* 3 small white onions, chopped
* 3 medium tomatoes, chopped
* 5 cups Spanish bomba rice, or calrose rice
* ½ cup tomato sauce
* 5 to 7 cups chicken stock
* ¼ cup dry white wine (optional)
* paella seasoning (to taste)
* 1 tsp Italian seasoning
* 2 cubes chicken bouillon cube, crushed
* 1 tsp Spanish paprika (pimenton)
* 2 tsp liquid seasoning (optional)
* 2 tsp fresh basil leaves, chopped
* salt (to taste)
* black pepper (to taste)
* 250 grams mussel, cleaned and steamed
* 250 grams clams, cleaned and steamed
* 6 pieces baby corn, sliced in half
* 2 lemons, sliced into wedges
* 2 salted egg (itlog na maalat), peeled and sliced into wedges
* 1 (8-ounce) can pimiento, sliced into strips
* 12 pieces chicharon
* 12 cherry tomatoes, sautéed

1) Make the marinade: Mix all ingredients. Marinate pork, chicken, squid and prawns in separate bowls, covered, in the refrigerator overnight.

2) Make the sauce: Combine all ingredients. Transfer to a serving bowl and set aside.

3) Drain marinade from pork, chicken, squid and prawns; set chicken and seafood aside. Take half of the pork belly , chop into small cubes and set aside. Grill remaining pork, chicken and seafood over charcoal until half-cooked. Set aside.

4) Pre-heat oven to 350˚F.

5) Heat oil in a 16-inch paella pan. Saute the garlic, onions and tomatoes until tender, about 2 minutes. Add chopped pork belly and fry until golden.

6) Add rice and mix; cook for 2 minutes. Add tomato sauce, stock, wine, seasonings and basil. Season to taste with salt and pepper.

7) Cook rice with grilled meat. Cover with foil and bake in the oven for 30 minutes.

8) Remove foil and top rice with mussels, clams, squid, prawns and baby corn. Cover with foil and bake for 15 minutes.

9) When rice is almost tender, remove from oven. Allow to rest, covered, for 10 minutes. Remove foil and top with lemons, red eggs, pimiento, chicharon and cherry tomatoes right before serving. Serve with hot sauce on the side.



Compiled Recipe – Easy Spanish Chorizo

Easy Spanish Chorizo

* 1 kilo pork shoulder (kasim), freshly ground
* 200 grams pork fat, freshly ground
* 4 tbsp smoked Spanish paprika
* 1 tbsp salt
* 1 tsp ground black pepper
* 1 tsp chili flakes
* 6 cloves garlic, minced
* ¼ cup dry red wine

1) Combine ground meat and fat in a large bowl.

2) Add remaining ingredients and mix gently using your hands until well combined.

3) Marinate, covered, in the refrigerator for at least 1 hour or overnight.

4) To make skinless sausages, measure ¼-cup portions of the mixture and shape into logs. To store, wrap each sausage in parchment paper.

5) To make burger patties, measure ¾ cup (about 200 gram) portions of the mixture and shape into patties. (Note: You can also use a 5-inch metal cookie cutter to shape the patties.) To store, place parchment paper sheets between patties.

6) To cook, heat ½ tablespoon oil in a frying pan over medium heat. Fry sausages for about 1 to 2 minutes and the patties for 3 to 4 minutes. Turn to cook the other side for the same amount of time.

7) If serving as an appetizer, slice chorizo into 1-inch pieces. Alternatively, you can serve them with whole garlic rice and a fried egg on the side.

8) To make chorizo burgers, spread butter on the inside of each bun. Toast until warm. Spread 1 to 2 teaspoons garlic mayonnaise on the inside of each bun. Place 1 to 2 lettuce leaves and 1 chorizo patty on the bottom half of each bun. Top each with 1 to 2 tablespoons caramelized onions then cover with the top bun halves. Serve hot.