Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.


Compiled Recipe – Cheesy Chicken Nuggets

Cheesy Chicken Nuggets

* ½ kilo chicken breast fillets, chopped small
* 2 cups mozzarella cheese, finely grated
* 1 cup sweet kernel corn
* 2 large eggs
* ½ cup all purpose flour
* 1 ½ L canola oil (for deep frying)
* 1 cup mayonnaise (for serving)
* salt (to serve)
* ground black pepper (to taste)

1) In a large bowl, combine chicken, cheese, corn , eggs and flour. Season to taste with salt and ground black pepper. Set aside.

2) In a deep saute pan over medium heat, heat enough oil for deep frying. Test seasoning of fritter batter and adjust.

3) Drop the chicken mixture by the heaping tablespoon into the hot oil. Avoid crowding the pan. Use a slotted spoon to remove fritters as each floats to the top. Drain on a rack over paper towels.

4) Meanwhile, mix the mayonnaise and mustard together. Serve fritters immediately with the mayo-mustard dip or pack together with steamed rice.


Compiled Recipe – Chocolate Marshmallows Cookie

Chocolate Marshmallows Cookie

* 1 cup butter, softened
* 1 ¼ cup sugar
* 2 large eggs
* ½ cup cocoa powder
* 2 ¼ cup all purpose flour
* ½ tsp salt
* 1 tsp baking powder
* 8 medium marshmallows, halved
* oil (for greasing)

1) Beat butter and sugar together in a large bowl. Add eggs; beat until mixed well. Sift cocoa powder, flour, salt and baking powder into the bowl. Stir to mix. (Note: Dough will be sticky.) Chill overnight.

2) Pre-heat oven to 350◦F. Grease hands then baking sheet with oil.

3) Roll tablespoonfuls of the cookie doughs into balls. Place on prepared sheet with 2 inches between each ball. Keep any leftover dough chilled.

4) Bake for 6 minutes, or until edges are set. Press a marshmallow half, cut side down, into the center of each cookie. Transfer into a cooling rack. Store in an air-tight container.


Compiled Recipe – Chicken Pop Overs

Chicken Pop-Overs

* 1 ¼ cup canola oil, divided, more for cooking
* 1 cup milk
* 3 large eggs
* ¾ cup all purpose flour
* ¼ tsp baking powder
* 3 tbsp butter, melted
* 1 cup orange sweet potatoes (kamote), peeled and cubed
* 1 medium potato, peeled and cubed
* ½ cup frozen peas, thawed
* ¼ kg chicken thigh fillets, cubed
* ½ cup sweet kernel corn, drained
* 1 tbsp all purpose flour
* 1 cup chicken broth
* ½ cup condensed cream of mushroom soup
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F. Pour 1/8 cup oil into each cup in a 12-cup cupcake pan. Place on a dip tray. Heat in the oven.

2) Meanwhile, make pop-over batter: In a large bowl, whisk eggs, flour, baking powder and melted butter until smooth. Season with salt and pepper. In hot cupcake pan, fill cupcake molds 2/3 full(mixture should sizzle). Return pan with dip tray underneath to the oven. Bake until puffed and browned, about 30 minutes, turning pan around halfway through. Keep warm until ready to serve.

3) Make filling: In a wok over medium heat, heat remaining oil. Cook camote, potato and peas until tender. Add chicken. Cook until cooked through. Season with salt and pepper, to taste. Stir in flour, then chicken broth. Cook until thickened. Stir in soup. Season to taste.

4) To serve, place 2 popovers on a plate. Spoon chicken into pop overs and repeat with remaining pieces. Serve immediately.


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 – Rainbow Puto With Cheese

Rainbow Puto with Cheese

* 2 cups all purpose flour
* 1 cup sugar
* 1 tsp baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring (red, orange, yellow, green, blue and purple)

1) Lightly grease muffin pans or individual molds with oil. Prepare and set up your steamer.

2) In a medium sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3 to 4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring to place until you get your desired colors.

4) Place ½ tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until just about full. Add the cheese slices in the middle.

5) Prepare your steamer and arrange the molds inside. Place cover and on and cook for 15 minutes. Remove from steamer. Let stand for 5 minutes and unmold.



Compiled Recipe – Chocolate and Orange Bundt Cake

Chocolate and Orange Bundt Cake

* 2 ½ cups all purpose flour
* 1 tbsp baking powder
* 1 tsp baking soda
* ½ tsp salt
* zest, from 2 large navel oranges, plus more to garnish
* 1 cup sour cream
* ½ cup orange juice, freshly squeezed
* 1/3 cup orange liqueur or rum
* 1 ½ cups butter, unsalted, softened
* 1 ½ cups sugar
* 4 large eggs
* 1 cup candied orange peel, chopped
* 1 cup dark chocolate, chopped
* ¾ cup orange juice, unsweetened, fresh or store-bought
* 3 tbsp orange liqueur
* 2/3 cup caster sugar
* 1 cup confectioner’s  sugar
* 2 tbsp orange liqueur
* 1 large navel orange, zest only

1) Pre-heat oven to 350˚F. Lightly grease and flour the inside of a 10 ½-inch Bundt pan.

2) Whisk flour, baking powder , baking soda, salt and orange zest in a medium bowl until combined. In another bowl, combine sour cream, orange juice and liqueur or rum. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium high speed for 2 to 3 minutes or until light and fluffy. Turn speed down to low and add eggs one at a time, making sure the mixture is completely combined before adding more. Scrape down the sides of the bowl after each addition.

4) With the mixer on the lowest speed, alternately add the flour mixture in three parts and the sour cream mixture in two parts, starting and ending with the flour mixture. As soon as the batter is combined, turn off mixer and scrape down the sides of the bowl. Fold in candied peel and dark chocolate.

5) Pour mixture into prepared pan, spreading evenly with a spatula. Lightly tap the pan on a flat surface to remove air bubbles. Bake for 45 minutes to 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cool for 15 to 20 minutes or until just warm to the touch. Carefully turn out cake onto a wire rack set on top of a baking sheet.

6) Meanwhile, make the syrup: Mix together orange juice, liqueur and sugar in a small bowl until sugar has dissolved.

7) Carefully drizzle orange syrup over the slightly warm cake, distributing evenly throughout. Cool completely.

8) Meanwhile, make the orange glaze: Stir all ingredients until smooth but not too stiff. Drizzle glaze over cake. Garnish with orange zest.



Compiled Recipe – Breaded Meatballs

Breaded Meatballs

* 200 grams ground sirloin
* 1 tbsp olive oil
* 1 small white onion, chopped
* 4 tbsp unsalted butter
* 4 tbsp flour
* beef broth
* 1/8 tsp nutmeg, grated
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups all purpose flour
* 2 eggs, mixed with 1 teaspoon water
* 2 ½ cups Japanese breadcrumbs

1) Cook ground sirloin in oil, stirring, until browned. Set beef aside. Add olive oil to the same pan. Sauté white onion until soft. Stir in unsalted butter and flour; whisk until no lumps remain. Increase heat to medium. Whisk for a few more minutes. Pour in beef broth; simmer, whisking constantly, until thick. Simmer for 2 minutes. Remove from heat.

2) Stir in beef and grated nutmeg. Season with salt and pepper. Chill for 6 hours. Scoop into 1-inch balls. Dip in all purpose flour, eggs mixed with water, then in Japanese breadcrumbs. Fry until golden brown. Serve with mustard.


Compiled Recipe – Salted Egg Yolk Chicken Wings

Salted Egg Yolk Chicken Wings

* vegetable oil (to deep fry)
* 12 chicken wings
* salt (to taste)
* ground black pepper (to taste)
* 1/3 cup all purpose flour
* 1 tsp baking powder
* 3 tbsp butter
* 1 tbsp garlic, minced
* 1 bird’s eye chili, seeded and chopped
* 20 curry leaves or basil leaves
* 4 salted egg yolks, mashed
* 1 tsp yellow curry powder
* 1 tsp sugar

1) Pre-heat oil in a deep pan over high heat. Season chicken with salt and pepper.

2) Combine flour and baking powder. Dredge chicken in mixture. Deep fry until golden. Drain on wire rack.

3) Make the sauce: Heat butter in a pan over medium heat. Sauté garlic, chilies and curry leaves. Add salted egg yolks, curry powder and sugar.

4) Toss in chicken wings and mix until coated.