Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.



Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* ½ tsp salt
* 2 teaspoons ground cinnamon
* 4 large eggs
* 1 ¼ cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups carrots, grated
* 1 cup walnuts, chopped
* walnuts, chopped (for garnish)
* ½ cup unsalted butter, softened
* 1 (225 gram) bar cream cheese, softened
* 4 cups confectioners’ sugar
* 1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (6-inch) round cake pans. Line the bottoms with parchment paper.

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

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, sugar and vanilla on medium speed. Slowly add flour mixture. Add carrots and mix until combined. Do not over mix. Gently fold in walnuts using a spatula. Divide batter between evenly prepared pans.

4) Bake for 40 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean (check every 5 minutes after the 40 minute mark until the toothpick comes out clean). Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

5) Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed. Mix until smooth. Turn speed to low then slowly add confectioners’ sugar and vanilla. Increase speed and beat until smooth and creamy.

6) Once cakes are cooled completely, evenly cut each cake in half horizontally to make 4 layers. Place a layer on a cake plate or cake stand. Spread ¼ of the frosting evenly on top of the cake. Top with another layer and frost again. Repeat layering with remaining layers and frosting. Top cake with edible flowers or walnuts.



Compiled Recipe – Fried Chicken Strips

Fried Chicken Strips

* 1 cup rolled oats
* 2 (72 gram) bags chips, cheese-flavored, nacho
* 1 cup cheddar cheese, grated
* 1 tsp salt, or to taste
* ½ tsp freshly ground black pepper
* 1/3 cup all purpose flour
* ½ cup yogurt
* ¼ cup milk
* 4 large chicken breast fillets, cut into large strips
* salt (to taste)
* ground black pepper (to taste)
* sour cream (to serve)
* 1 tbsp cilantro, finely chopped (to serve)
* oil (for frying)

1) Place oats and chips in a food processor and process for 20 seconds or until coarsely ground; transfer to a shallow bowl. Stir in cheese, salt and pepper. Set aside.

2) Place flour in a shallow bowl. Season with salt and ground pepper. Mix yogurt and milk in a medium bowl. Season chicken strips with salt and ground black pepper.

3) Prepare breading station: Place in order, starting with the flour, then yogurt and finally, the chip mixture. Grab a chicken strip and toss in flour. Then dunk in yogurt mix. Roll in the chip mixture until covered completely. Transfer to a baking sheet and repeat with remaining chicken strips until all are breaded. Set aside.

4) Heat a frying pan over medium heat. Pour enough oil to reach halfway up the sides of a pan. In batches, place chicken strips into the hot oil and fry until both sides are cooked through. Drain on paper towels.

5) Mix sour cream and cilantro in a small bowl. Serve chicken strips immediately with the sour cream dip.



Compiled Recipe – Molo Soup

Molo Soup

* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.



Compiled Recipe – Chilaquiles


* 1 small red onion, peeled, quartered
* 3 cloves garlic, peeled
* 2 green finger chilies (siling pangsigang), seeds removed, if desired
* 1 (800 gram) can tomatoes, diced
* 1 small bunch cilantro, large stems reserved for another use, more to serve
* 1 bag corn chips
* 6 large eggs
* ½ cup feta cheese, crumbled
* 1 green onion, cut into wedges
* salt (to taste)
* oil (for frying)
* ground black pepper (to taste)

1) Make the salsa: Place onion, garlic and siling pangsigang in a cast iron pan over high heat. Roast until charred on all sides. Remove from heat and place in a food processor. Let cool slightly before adding tomatoes. Process until finely chopped. Add cilantro including thin stems and process again until finely chopped. Season to taste with salt and pepper.

2) Place a pan over medium heat. Add oil and pour in salsa. Cook until heated through. Tuck corn chips into the salsa until covered. Immediately transfer to a serving dish. Alternatively, place corn chips in a baking pan and pour heated salsa over chips.

3) To assemble: pan fry eggs to the desired doneness. Place over chilaquiles. Top with feta cheese and cilantro leaves and lemon wedges on the side to serve.



Compiled Recipe – Chicken a la King

Chicken a la King

* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.



Compiled Recipe – Khao Soi (Thai Curry Noodle Soup)

Khao Soi (Thai Curry Noodle Soup)

* 1 tsp coriander seeds
* 1 pod green cardamom
* 1 siling labuyo, seeds removed as desired, more to serve
* 1 small red onion, peeled, sliced, more to serve
* 4 cloves garlic
* 1 stalk lemongrass, white part only, roughly chopped
* lemon zest (from 1 lemon)
* 1 fresh turmeric (1 inch), peeled
* 1 fresh ginger (1 inch) , peeled
* 1 bunch cilantro stalks, roughly chopped
* 2 pieces chicken (use leg quarters), cut up
* 1 tsp fish sauce (patis)
* ½ cup chicken stock
* 1 cup fresh coconut milk
* 1 pack egg noodles, divided
* salt (to taste)
* ground black pepper (to taste)
* 1 green lemon, cut into wedges (to serve)
* oil (for frying)

1) In a dry, frying pan, toast coriander seeds and cardamom pod until aromatic. Transfer to a mortar, cool, and then using a pestle, finely grind.

2) In the same mortar, add siling labuyo, onion, garlic, lemongrass, lemon zest, turmeric, ginger, cilantro and salt. Pound with pestle until a paste is formed. Set aside.

3) Heat about 1 tablespoon olive oil in a pot over medium heat. Add paste and sauté until aromatic and begins to color. Add chicken pieces and sear briefly. Add fish sauce and chicken stock. Bring to simmer and cook chicken until cooked through. Pour in coconut milk and season to taste with salt and pepper. Bring back to a simmer and reduce liquid until half. Shred chicken pieces and discard bones.

4) Meanwhile , in a wok over medium heat, bring about 1 cup of oil to frying temperature. Fry about a handful of miki noodles until crisp. Drain on paper towels. Set aside. Bring a pot of water to a boil and add remaining noodles to the pot. Cook until just heated through. Drain and divide among 4 bowls.

5) To serve, ladle curry soup over the noodles. Top with crispy noodles, red onion slices, coriander leaves, siling labuyo to taste and lemon wedges.


Compiled Recipe – Pork Tinola

Pork Tinola

* 2 tbsp canola oil
* 1 small red onion, peeled, quartered
* 1 (1-inch) piece ginger, peeled, cut into sticks
* ½ kilo pork pigue, cubed
* 4 cups water, hugas bigas
* 2 pieces chayote, or green papaya, peeled , cut into wedges
* 1 tbsp patis, or to taste
* 1 cup malunggay leaves
* ground black pepper (to taste)

1) In a medium size pressure cooker over medium heat, heat oil. Sauté onion and ginger until fragrant.

2) Add pork cubes. Lightly brown pork pieces on all sides. Pour in hugas bigas or just enough water to cover 1 inch over the meat. Bring to a boil, then simmer, skimming off scum as it rises to the surface. Cover, then lock lid; simmer 20 minutes or until just tender. Release pressure before opening pot.

3) Add chayote (or papaya).Bring back to a boil, and simmer only until vegetables are tender. Season liquid with patis, to taste. Stir in malunggay leaves just before serving. Serve with steamed rice while hot.


Compiled Recipe – Red Velvet Cheesecake

Red Velvet Cheesecake

* 1 cup cream cheese, softened
* ½ cup sugar
* 3 tbsp Dutch processed cocoa powder
* 2 tbsp red food coloring, liquid
* 2 large egg yolks
* 1 large egg
* ½ cup whipping cream
* 1 tsp vanilla extract
* 1 tbsp unflavored gelatin powder
* ¾ cup cream cheese
* ¾ cup plain yogurt
* 1/3 cup sugar
* 2 tbsp lemon juice
* white chocolate, covered (to top)

1) Pre-heat the oven to 300°F. Grease the bottom of a 7-inch round springform pan with shortening and line with parchment paper.

2) Make the first layer: In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder and red food coloring. Beat until sugar has dissolved. Add yolks one at a time, mixing well after each addition. Add whole egg and mix well. Add cream and vanilla. Mix on medium speed until light and fluffy, 3 to 5 minutes.

3) Pour batter into prepared pan. Place pan in a large, deep baking pan and pour in boiling water until halfway up the sides of the round pan. Place pans in the oven and bake for 1 hour. Remove pans from oven and let round pan cool on a wire rack. Cover with foil and refrigerate overnight.

4) Make the second layer: Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.

5) In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.

6) Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.

7) Add gelatin, yogurt , sugar and lemon juice to cream cheese; mix until well incorporated.

8) Pour cream cheese mixture over the first layer in the round pan. Cover pan with foil and refrigerate for 3 to 4 hours before unmolding.

9) Top with grated white chocolate. Serve chilled.