Compiled Recipe – Shrimp and Peanut Noodles

Shrimp and Peanut Noodles

* 350 grams spaghetti noodles
* ½ cup creamy peanut butter
* ¼ cup soy sauce
* 2 tbsp. all-purpose cream
* 2 tbsp. white vinegar
* ¼ cup sugar
* 2 tbsp. vegetable oil
* 2 tbsp. sesame oil
* 2 cloves garlic, chopped
* 2 teaspoons grated ginger
* 400 grams shrimp, peeled and deveined, use medium sized shrimp
* 1 (198 gram) can shiitake mushrooms, drained and sliced
* ¾ cup dry roasted peanuts
* salt
* ½ cup sliced green onions ( ½-inch lengths)

1) Cook spaghetti noodles according to package directions. Drain, reserve pasta  cooking water and set aside.

2) Mix peanut butter, soy sauce, cream, vinegar and sugar in a bowl; stir until sugar is dissolved. Set aside.

3) Heat oils in a large pan or wok over medium high heat. Sauté garlic and ginger until fragrant, about 1 minute. Add shrimps and cook until they turn pink. Remove shrimps from the pan; set aside.

4) Add mushrooms to the same pan; sauté for 1 minute. Add peanut butter mixture and ¼ cup pasta cooking water. Simmer for 2 minutes.

5) Add peanuts and cooked spaghetti; toss to combine. If sauce is too thick, add another ¼ cup pasta cooking water. Season with salt. Add shrimps and green onions; toss to combine.

6) Transfer to a serving dish and serve hot.


Compiled Recipe – No Bake Peanut Butter Banana Cups

No Bake Peanut Butter Banana Cups

* 20 pieces peanut butter cookies (use Presto), crushed
* 4 tbsp butter, melted
* ½ cup creamy peanut butter
* ½ 8-ounce bar cream cheese, softened
* 1 (250 ml) pack all-purpose cream
* ¼ cup sugar
* 2 to 3 bananas, lakatan variety, sliced into rounds
* chocolate syrup (to top)
* peanuts, chopped (to top)

1) Line 8 cups of a regular muffin pan with cupcake liners.

2) Make the crust: Combine crushed cookies and butter in a bowl; mix well. Divide mixture among muffin cups. Press mixture onto bottoms and up the sides of the cups with the back of a spoon. Refrigerate for 4 hours or until firm.

3) Make the filling: Mix together all ingredients in a bowl. Spoon onto muffin cups. Refrigerate for 2 to 3 hours or until slightly firm. (Alternatively, you can freeze the tarts.)

4) Top each tart with sliced bananas, drizzle with chocolate syrup and garnish with peanuts. Serve chilled or frozen.



Compiled Recipe – Mini Chicken Burgers with Cream Sauce

Mini Chicken Burgers with Cream Sauce

* ½ kilo ground chicken
* 5 teaspoons prepared pesto, divided
* ¼ cup dry breadcrumbs
* ¼ cup parmesan cheese, grated
* ½ cup all purpose cream
* 1/3 cup fresh milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, mix ground chicken, 3 tsp pesto, breadcrumbs, Parmesan and ¼ tsp each salt and pepper. Cook a small portion of the meat to test for seasoning. Adjust seasoning as needed.

2) Using an ice cream scoop, divide meat into 8 portions. Press each mound with your palm into a thin patty. Press your thumb into the center of each to make an indentation.

3) Heat about 2 tbsp oil in a large frying pan over medium heat. Add enough patties to not crowd the pan and cook until browned on both sides and cooked through. Drain on a rack over paper towels.

4) Meanwhile, mix remaining pesto, cream and milk together. Serve chicken patties with pesto cream and rice.




Compiled Recipe – Fried Pork Cutlets with Cream Gravy

Fried Pork Cutlets with Cream Gravy

* ½ tsp cayenne pepper
* ¼ tsp dried oregano
* 1 tsp chili powder
* 1 cup all purpose flour
* 4 cutlets pork, skins removed
* 1 tbsp oil, more for frying
* ½ cup all purpose cream
* ¼ cup water
* salt (to taste)
* ground black pepper (to taste)
* rice (to serve)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Meanwhile , mix cayenne, oregano, chili powder, flour, ½ teaspoon salt and ¼ tsp pepper , or to taste, in a small bowl. Dredge pork in flour mixture.

3) Once oil is hot, add pork. Cook until cooked through. Drain on a rack over paper towels.

4) In another frying pan over medium heat. Add 1 tablespoon of the flour mixture to the pan and stir to mix. Add cream and water, stirring until mixture thickens. Remove from heat and serve pork with rice.


Compiled Recipe – Pan Fried Chicken with Chinese Broccoli

Pan Fried Chicken with Chinese Broccoli

* 1 tbsp olive oil
* 2 cloves garlic
* 1 medium white onion, chopped
* 500 grams chicken thigh fillets
* 1 (250 mL) pack all purpose cream
* 2 tbsp dijon mustard
* 300 grams Chinese broccoli (gai lan) or kai lan, chopped into large pieces
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant. Cook for chicken for 4 minutes per side.

2) Add cream and Dijon mustard. Add kai lan and cook until wilted. Season with salt and pepper.

3) Transfer to a platter and serve hot.



Compiled Recipe – Chicken Fajita Alfredo Pasta

Chicken Fajita Alfredo Pasta

* 350 grams penne pasta
* 300 grams chicken thigh fillets
* salt
* pepper
* 2 tbsp butter
* 1 medium white onion, minced
* 1 small green bell pepper, seeded and diced
* 1 small yellow bell pepper, seeded and diced
* 1 small red bell pepper, seeded and diced
* 2 cloves garlic, minced
* 1 pack all-purpose cream, use 250 ml pack
* 1 tsp cayenne pepper
* ½ cup parmesan cheese, grated

1) Cook pasta according to package directions. Drain and set aside.

2) Season chicken with salt and pepper. Sear until almost cooked. Allow to rest for a few minutes. Slice into bite-sized pieces. Set aside.

3) Melt butter in a pan over medium heat. Sauté onions and bell peppers until soft. Add garlic and cook until fragrant.

4) Add chicken, cream and cayenne pepper. Scrape pan to loosen bits stuck to the bottom. Simmer until chicken is cooked through. Add cheese. Toss in pasta. Serve hot.


Compiled Recipe – Creamed Tuna and Mushroom Pasta

Creamed Tuna and Mushroom Pasta

* 2 tbsp cooking oil
* 1 tbsp butter
* ¼ cup onion, chopped
* 3 cloves garlic, chopped
* 1 green bell pepper, julienned
* ½ cup button mushrooms, sliced
* 1 (180 gram) can spicy tuna in oil, drained
* ½ cup water
* 1 ½ cup all-purpose cream
* 1 tsp lemon zest, grated
* salt and pepper (to taste)
* 400 grams linguine, cooked al dente
* Parmesan cheese, grated (for topping)
* lemon wedge (for garnish)

1) Heat oil and butter in a pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.

2) Add water, then simmer. On low heat, add the cream.

3) Add lemon zest. Season with salt and pepper.

4) Add cooked pasta to the sauce. Toss to combine.

5) Plate noodles and top with Parmesan cheese.  Garnish with lemon wedges.


Compiled Recipe – Tibok Tibok Con Leche

Tibok Tibok Con Leche

* 4 tbsp leche flan, diced
* 4 tbsp tibok tibok, diced
* ¼ cup condensed milk
* ¼ cup fresh coconut milk
* ¼ cup all-purpose cream
* simple syrup (to taste)
* 2 tbsp latik (for topping)

1) Combine leche flan, tibok tibok , condensed milk, gata and all-purpose cream in a bowl.

2) Sweeten with syrup to taste, if needed. Transfer to serving glasses and chill until ready to serve. Top with latik before serving.


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 – Pan Fried Chicken in Cream Sauce

Pan-Fried Chicken In Cream Sauce

* 7 chicken thighs, skin on, excess fat removed
* 2 tbsp oil, more for deep frying
* 5 cloves garlic, peeled , lightly crushed
* 4 sun-dried tomatoes, sliced thinly
* 1 cup all purpose cream
* 2 tbsp sun-dried tomato pesto
* ½ cup water
* ¼ cup basil leaves, sliced thinly, divided
* salt and pepper (to taste)

1) Add enough oil in a deep sauté pan for deep frying. Season chicken thighs on both sides with salt and ground black pepper to taste. Place chicken skin side down in the oil. Deep fry chicken until cooked through. Transfer to a plate, and set aside.

2) Remove excess oil from pan, leaving about 2 tablespoons. Add garlic and tomatoes, stirring, and cook until softened. Add cream, pesto, water, and half the basil. Stir to combine. Season with salt and pepper to taste.

3) Return chicken to the pan, and cook until just heated through. Adjust seasoning accordingly to taste. Serve while hot topped with more basil.