Compiled Recipe – Galunggong Fish and Chips

Galunggong Fish and Chips

* cooking oil (for deep-frying)
* ½ kilo potatoes, peeled and cut into the same thickness for fries
* ½ kilo sweet potatoes, peeled and cut into the same thickness for fries
* 2 cups all-purpose flour, plus more for dredging
* ½ kilo galunggong, small, around 4 inches long each, cleaned and guts removed
* 1 tsp. baking soda
* salt (to taste)
* ground black pepper (to taste)
* 1 (240 ml) bottle beer
* 2 tsps. calamansi juice

1) Heat oil in a deep fryer over medium heat. Fry potatoes for about 3 minutes just until soft but not colored. Drain, shake well and set aside.

2) Place flour on a plate. Thoroughly dredge galunggong in flour. (This step is very important as it keeps the batter from sliding off when the fish is fried). Leave the fish in the flour while you prepare the batter.

3) Mix together 2 cups flour, baking soda, salt and pepper in a large bowl. Add beer gradually, stopping once the batter becomes thick. The consistency should be the same as the pancake batter. Add calamansi juice and mix thoroughly.

4) Take one fish at a time and hold it by the tail. Dip fish in the batter until well coated. Deep fry in hot oil immediately. Cook until crisp,  about 2 to 4 minutes. Repeat with remaining galunggong.

5) Heat oil again. Deep fry potatoes until golden and crisp.

6) Serve galunggong with potatoes and a dipping sauce of soy sauce and vinegar.



Compiled Recipe – Rainbow Puto

Rainbow Puto

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

1) Lightly grease muffin pans or individual puto molds with oil. Preheat the Cuisinart steam oven on the Steam function.

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 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring until you get your desired colors.

4) Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until half full.

5) Arrange the molds on a tray and place inside the prepared steam oven. Cook for 15 minutes. Add the cheese slices in the middle of each puto. And steam again for another 1 minute or just until the cheese has melted. Remove from steamer. Let stand for 5 minutes before unmolding.



Compiled Recipe – Ensaymada


* ½ cup butter, softened , to brush
* 4 cups all-purpose flour, plus more to knead
* ¾ cup plus 1 tbsp. sugar
* 1 tbsp. instant yeast
* 1 tsp. yeast
* 2 large eggs
* 1 cup fresh milk
* ½ cup butter, cubed and softened
* grated queso de bola, to top (optional)
* 2 cups all-purpose flour
* 2/3 cup sugar
* ¾ cup butter or margarine

1) Grease 20 to 24 ensaymada molds with softened butter; set aside.

2) Mix together flour, sugar, yeast and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated.

3) Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)

4) Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.

5) Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.

6) Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50 to 60 gram pieces.

7) Roll each piece of dough into a ¼-inch thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.

8) Cover dough with a damp piece of cloth and let rise in a draft free area until it doubles in size, about 35 to 40 minutes. Meanwhile, pre-heat oven to 325 to 350◦F.

9) Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the pre-heated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.



Compiled Recipe – Ginger Caramel Thumbprint Cookies

Ginger Caramel Thumbprint Cookies

* 2 cups all-purpose flour
* 2 tsp. ground ginger
* 1 ½ tsp. cinnamon
* ½ tsp. ground cloves
* ¼ tsp. ground nutmeg
* 2 sticks (1 cup) Challenge Unsalted butter, softened
* ½ cup granulated sugar
* 1 large egg
* 1 tsp. vanilla extract
* 2 tbsp. molasses
* 16 soft caramel candies
* 1 tsp. water
* ¼ cup dark candy melting wafers or semi-sweet chocolate chips, melted

1) Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick baking mats. Set aside.

2) In a large bowl, whisk together flour and spices. Set aside.

3) In the bowl of an electric mixer, beat together butter and sugar until light and creamy; about 2 minutes. Add egg, vanilla extract, and molasses. Beat on medium/high until well combined; about 2 more minutes. Turn off mixer and add in flour mixture. Beat on medium/low until just combined.

4) Roll dough into 1 inch balls and place on prepared baking sheets. Use your thumb or the back of a teaspoon to make indentations in the dough balls. Bake for 15-16 minutes. Allow cookies to cool slightly.

5) Add unwrapped caramels and water to a microwave safe bowl. Microwave on high for 30 seconds, watching carefully to avoid caramel bubbling over. Stir and repeat if necessary until caramel is melted. Carefully spoon a small amount of caramel into each cookie. Chill cookies for 10 minutes to set caramel. Drizzle with melted chocolate. Store cookies in an airtight container.


Compiled Recipe – Japanese Style Cheesecake

Japanese Style Cheesecake

* 1 (8-ounce) pack cream cheese, cubed, at room temperature
* ¼ cup milk
* ¼ cup butter, cubed, at room temperature
* ½ cup sugar, divided
* ¼ cup all-purpose flour
* 1 tsp. baking powder
* 1 tbsp. lemon juice
* 1 tsp. vanilla extract
* 5 medium eggs, whites and yolks separated
* ¼ tsp. cream of tartar

1) Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.

2) In a double boiler, melt cream cheese, milk, and butter until smooth.

3) Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.

4) In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.

5) Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.

6) Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.

7) Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.


Compiled Recipe – Molten Chocolate Lava Cake

Molten Chocolate Lava Cake

* 1 cup semi-sweet chocolate chips or chunks
* ½ cup butter, cubed
* 1 ¼ cup confectioners’ sugar
* 2 medium eggs
* 2 medium egg yolks
* 1/3 cup all-purpose flour
* extra butter (for greasing)
* vanilla ice cream, to serve (optional)

1) Preheat oven to 425°F. Lightly grease 6 2-inch molds or ramekins with butter. Place on a baking sheet.

2) Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted. You can also melt this in a double boiler placed over medium heat. Stir with a wire whisk until chocolate is completely melted.

3) Stir in sugar until well blended.

4) Blend in eggs and egg yolks with a wire whisk.

5) Stir in flour. Divide batter among prepared molds.

6) Bake for 18 minutes or until sides are firm but centers are soft. (Timing is critical to get a gooey center. Make sure to initially set a timer for 18 minutes. Increase by 1 minute at a time if cakes are not yet done. Remove cakes from oven when the sides are set and the center is still a bit wet but not runny.)

7) Let stand for 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with a whipped topping or ice cream.


Compiled Recipe – Crepe Cake

Crepe Cake

* 1 ½ cup all-purpose flour
* 3 tbsp. sugar
* 1 tsp. baking powder
* ¼ tsp. salt
* 3 large eggs
* 2 ¼ cups milk
* ½ tsp. vanilla
* 2 tbsp. butter, melted
* 2 cups whipping cream
* ½ cup confectioners’ sugar, sifted

1) Make the crepe cake: Whisk all dry ingredients in a bowl until well-combined. Whisk together wet ingredients until well combined. Pour wet ingredients into dry ingredients and mix well. Cover with plastic wrap. Allow to rest for at least 1 hour or overnight.

2) Heat an 8-inch non-stick pan and slightly oil the surface. Wipe off excess oil with a paper towel.

3) Pour about 3 to 4 tablespoons crepe batter into the pan and spread evenly on the bottom by swirling the pan to make the crepe as thin as possible.

4) Cook crepe until slightly golden but still moist and tender, about 30 to 45 seconds. (Note: There is no need to flip the crepe to cook the other side.) Remove from pan gently with a spatula and lay on a baking tray or a large plate.

5) Repeat with the rest of the batter. Place a piece of parchment paper between each crepe. Allow to cool completely.

6) Make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium speed. Gradually add sugar, 1 tablespoon at a time. Whip until soft peaks form .


Compiled Recipe – Apple and Walnut Muffins

Apple and Walnut Muffins

* 1 ¼ cup all-purpose flour
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* 1/8 tsp. ground nutmeg
* 1 cup brown sugar, packed
* ¾ cup vegetable oil
* 2 large eggs
* 2 granny smith apples, peeled and grated
* ½ cup walnuts, chopped

1) Pre-heat oven to 350◦F.

2) Line a 12 cup regular muffin pan with cupcake liners. Mix together all-purpose flour, baking powder, ground nutmeg, brown sugar, vegetable oil, eggs, apples and chopped walnuts in a medium bowl until combined.

3) Divide mixture among muffin cups and bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.



Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

* 4 pork cutlets, skin and fat trimmed
* 2 tsps. sesame oil
* ½ cup all-purpose flour
* 1 large egg
* 1 cup Panko breadcrumbs
* Tonkatsu sauce (to serve)
* steamed rice (to serve)
* salt and ground black pepper (to taste)
* oil (for pan frying)

1) Using a meat mallet, pound pork cutlets until thin. Rub sesame oil into pork, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork cutlets in flour, dunk in egg, then in panko breadcrumbs. Press breadcrumbs onto the surface if needed. Repeat with remaining pork.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork into strips on a cutting board. Place on top of rice, and drizzle with tonkatsu sauce. Serve with sliced cabbage and sesame dressing on the side.


Compiled Recipe – Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

* 2 ½ cups all-purpose flour
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* 1 cup unsalted butter
* ¾ cup brown sugar
* ½ cup sugar
* 2 large eggs
* 1 tsp. vanilla extract
* 2 cups dark chocolate chips

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

2) Melt butter in a saucepan over medium heat. Cook until butter changes color from yellow to light brown and releases a nutty aroma. Strain butter and set aside to cool, about 10 minutes.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until well combined. Add eggs one at a time. Add vanilla and mix until combined. Add dry ingredients slowly and beat on low speed until just combined. Gently fold in chocolate chips.

4) Transfer cookie dough into a bowl and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.

5) Pre-heat oven to 350◦F. Grease baking sheets or line them with parchment paper. Take 2 tablespoons of cookie dough and form into a ball. Place on baking sheet and flatten slightly. Repeat to make 23 more pieces. Bake for 15 to 18 minutes.

6) Let cool on baking sheets for a few minutes then transfer to a wire rack to cool completely. Store in an air-tight container for up to 1 week.