Compiled Recipe – Crema De Fruta

Crema De Fruta


(For Custard)
* 2 large egg yolks
* ¼ cup sugar
* 3 tbsp all purpose flour
* 1 cup fresh milk
* ½ cup all purpose cream
* 1 tsp vanilla extract

(For Cake)
* 3 large eggs, separated
* ¼ cup water
* ¼ cup canola oil
* 1 tsp vanilla extract
* 1 ¼ cup caster sugar, divided
* 1 cup cake flour, sifted
* pinch of salt
* butter or oil, as needed

(For Fruit or Gelatin Topping)
* ¾ cup fruit cocktail, drained, syrup reserved
* 2 tbsp maraschino cherries, halved
* 1 ½ cup reserved fruit cocktail syrup plus water
* 1 tsp high yielding gulaman powder
* ¼ cup sugar
* 1/8 tsp banana extract (optional)

1) Make the custard: In a saucepan, whisk egg yolks, sugar, flour, milk, and vanilla extract. Place over low heat and cook, stirring, until thickened. Transfer to a bowl. Cover with plastic wrap, ensuring the plastic touches the top of the custard to prevent a skin from forming. Chill and let cool completely.

2) Meanwhile, make Sponge Cake: Preheat oven to 325°F. Butter or oil a square 8×8 inch baking pan. Cut out parchment paper the shape and size of the pan and place on the bottom of the pan. Set aside.

3) In a large bowl using a whisk, whisk egg yolks, water, oil, and vanilla extract until just combined. Add flour, salt, and 1 cup sugar. Fold then beat until well combined. Set aside.

4) In the bowl of a stand mixer with the whisk attachment, add egg whites to the bowl, and whisk on medium-high until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.

5) Scoop out 1/3 of the meringue, and add to the sponge batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter. Tap baking pan lightly on the counter to release trapped air bubbles.

6) Place in the oven, and bake for about 30 to 40 minutes or until a toothpick inserted into the center emerges cleanly and the top is golden brown. Remove from the oven, and transfer to a wire rack to cool completely.

7) Once the cake is cool, remove cake from pan and place in a square plastic container, trimming the sides as needed to fit. Top with cooled custard, spreading layer evenly. Distribute fruit cocktail and cherries on top of the custard, decorating as desired. Chill until ready to set with gelatin.

8) Make Gelatin: In a small saucepan, mix reserved fruit cocktail syrup with water, gulaman powder, and sugar together. Place over low heat, and, stirring constantly, heat only until the gulaman granules have dissolved and the liquid is hot. (Do not bring to a boil.) Stir in banana extract if using. Remove from heat.

9) Using the back of a spoon to prevent bubbles from forming and disturbing the fruits, pour hot gulaman immediately over the fruit layer until just covered. (You may have leftover gulaman mixture.) Let set about 5 minutes to cool slightly and set. Keep chilled until ready to slice and serve.



Compiled Recipe – Cheesy Beef Rice Topping

Cheesy Beef Rice Topping

* 1 ½ cup rice, dinorado
* 3 cups beef broth
* 1 medium red onion
* 2 cloves garlic, minced
* 1 tomato , chopped
* 1 tbsp oil
* ¼ kilo ground beef
* salt (to taste)
* 2 tbsp butter
* 1 (400 gram) can whole kernel corn
* 1 tbsp flour
* 1 ¼ cup milk
* ½ cup cheese, grated
* 1/8 tsp nutmeg, ground, or to taste

1) Rinse dinorado rice. Place in rice cooker with beef broth and let cook. Sweat 1 medium red onion, garlic cloves and tomato in oil in a large sauté pan over medium heat while rice cooks. Sauté ground beef until brown. Season with salt and pepper to taste. Set aside. Discard fat.

2) Melt butter in the same pan. Add whole kernel sweet corn and sauté until browned. Add flour; stir. Stir in milk ; cook until thickened. Stir in cheese and ground nutmeg or to taste. Season to taste. To serve, fill bowl with rice, cover with corn sauce and top with cooked beef.


Compiled Recipe – Mango Torte

Mango Torte


* 1 cup MY San Grahams Honey, crushed
* 3 tbsp butter or margarine, melted
* 2 tbsp sugar

* 1 cup all purpose cream
* 1/3 cup condensed milk
* 1 tsp gelatin, bloomed in 1 tbsp water
* 1 cheek large ripe mango, chopped

* 1 cheek large ripe mango, sliced
* 1 envelop gelatin, bloomed in 1/3 cup water
* 1 tbsp sugar

1) DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of a desired container. Chill.

2)  DO FILLING. Whip all-purpose cream until volume has doubled. Fold in condensed milk. In a microwave safe bowl, microwave bloomed gelatin for 30 seconds or until gelatin granules have melted completely. Allow to cool slightly then fold into cream mixture. Add in chopped mango bits into cream. Pour mixture over prepared crust. Place back in the chiller to set.

3)  DO TOPPING. Once filling has set, place slices of mango on top. Place back in the chiller.  In a microwave safe bowl, combine bloomed gelatin and sugar. Microwave for about 30 seconds or until granules have completely dissolved. Pour gelatin mixture over the layer of mango slices. Chill.


Tip: Instead of dissolving gelatin in plain water and sugar for the topping, add in a bit of mango puree for a more intense mango flavor.



Compiled Recipe – Poke Bowl

Poke Bowl

* ¼ cup soy sauce
* 2 tbsp sesame oil
* 1 tbsp rice wine vinegar
* ½ tsp chili pepper flakes
* 250 grams tuna, sashimi-grade, sliced into 1 inch cubes
* 250 grams salmon, sashimi-grade, sliced into 1-inch cubes
* 1 tbsp black sesame seeds, toasted
* 1 tbsp green onions, chopped
* 4 cups rice, cooked, black, white or brown
* 1 japanese cucumber, sliced into thin rounds
* 1 radish, heirloom, sliced into thin rounds
* ¼ cup canned crushed pineapple, drained
* ¼ cup nori or nori chips

1) Combine soy sauce, sesame oil, vinegar and chili flakes, if using, in a bowl; set aside ¼ of the mixture. Add tuna and salmon, toss and marinate for 5 minutes. Toss in sesame seeds and green onions.

2) Mix reserved marinade into rice. Place 1 cup rice each in 4 bowls. Divide poke mixture among bowls. Arrange cucumber slices, radish slices, pineapple and nori chips on top. Serve immediately.




Compiled Recipe – Pandan Puto

Pandan Puto

* 1 cup all purpose flour
* ½ cup sugar
* ½ tbsp baking powder
* ½ tsp vanilla
* 2 small eggs
* 1 tbsp butter, melted
* ¾ cup pandan water
* 2 to 3 drops food coloring, green
* 7 to 10 pandan leaves

1) Make the pandan water: Boil 1 cup water and 7-10 pandan leaves for about 15 minutes. Remove from heat and cool completely.

2) In a bowl, mix together flour, baking powder and sugar. Add eggs one at a time. Add the pandan water and beat until smooth. Add butter and food coloring. Mix until well incorporated.

3) Pour mixture into puto molds lightly greased with cooking oil. Steam for about 7 to 8 minutes, then add sliced cheese. Steam for another 2 to 3 minutes. Remove from molds and serve.


Compiled Recipe – Yellow Curry Crab

Yellow Curry Crab

* leeks, use one bunch, green parts only
* 2 cloves garlic, crushed, plus 1 tablespoon chopped garlic
* 1 tsp black peppercorns
* ½ kilo mud crabs (alimango), crushed
*2 tbsp vegetable oil
* 2 tbsp white onion, chopped
* 2 tbsp sliced ginger
* 2 tbsp yellow curry powder
* 1 can coconut milk, use 400 gram can
* 1 green finger chili (siling pang sigang)
* ½ cup red bell peppers, cubed
* 2 tsp fish sauce (patis)
* salt
* pepper
* cilantro leaves (to garnish)

1) Fill a pot with enough water to cover crabs. Bring to a boil. Add leeks, crushed garlic and peppercorns. Add crabs and simmer until cooked, about 15 to 20 minutes. Remove crabs from pot and set aside.

2) Heat oil in a wok over medium high heat. Sauté onions, chopped garlic, ginger and curry powder.

3) Add coconut milk, chili and bell peppers; simmer for 2 minutes. Season to taste with fish sauce, salt and pepper.

4) Add crabs to the wok. (Note: Alternatively, you can pour the sauce over the crabs right before serving.) Garnish with cilantro leaves. Serve with mantou buns, if desired.


Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. Serve hot.



Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Salted Egg and Tomato Pasta

Salted Egg and Tomato Pasta

* 250 grams spaghetti, cooked according to package directions
* 2 salted eggs, peeled and chopped
* 2 red tomatoes, seeded and chopped
* ¼ cup white onions, chopped
* 1 tbsp cilantro leaves (wansoy), chopped
* ½ tsp salt
* ½ tsp ground black pepper

1) Cook spaghetti according to package directions; drain and set aside.

2) Combine salted eggs, tomatoes, white onions, cilantro (wansoy) , salt and ground black pepper in a bowl. Add pasta and toss until well coated. Serve immediately or chill until ready to serve.