Compiled Recipe – Peanut Butter and Pretzel Cookies

Peanut Butter and Pretzel Cookies

* 1 ½ cup all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. salt
* 1 ½ cup peanut butter (use crunchy peanut butter)
* ½ cup unsalted butter, softened
* ½ cup brown sugar
* ½ cup sugar
* 1 large egg
* ½ cup pretzels (use chocolate coated pretzels), broken into pieces

1) Pre-heat oven to 350◦F. Line 2 baking sheets with parchment paper.

2) Combine flour, baking powder and salt in a bowl. Set aside.

3) Mix together peanut butter, butter and sugars in another bowl; whisk until smooth. Add egg and mix until incorporated.

4) Add flour mixture and mix just until incorporated. Fold in pretzels.

5) Divide mixture into 24 portions, forming golf ball sized pieces. Place 12 balls on each baking sheet. Using the tines of a fork, flatten balls slightly until about ¼ inch thick.

6) Bake in the pre-heated oven until browned and crunchy , about 18 to 22 minutes. Let cool on baking sheets for 10 minutes then transfer to a wire rack to cool completely.



Compiled Recipe – Pork Dinuguan (Pork Blood Stew)

Pork Dinuguan (Pork Blood Stew)

* 1 tbsp cooking oil
* 1 tbsp garlic chopped
* 1 medium sized onion, chopped
* 1 kilo pork (use pork belly or pork loin), cut into cubes
* 1 kilo pork blood
* 1 cup vinegar
* 1 cup water
* 2 pieces long green chilies (siling pangsigang)
* 2 tbsp. brown sugar
* salt (to taste)
* pepper (to taste)

1) Sauté the garlic and onion in pre-heated oil until translucent.

2) Add the pork and cook until some of the fat from the pork has rendered.

3) Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.

4) Add in the long green chilies and sugar. Season with salt and pepper Let it simmer over low flame for 15 minutes. Serve warm.



Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.


Compiled Recipe – Spiced Dulce De Leche

Spiced Dulce De Leche

* 7 tbsp unsalted butter
* ½ cup brown sugar
* 1 tbsp instant coffee
* ¾ tsp ground cinnamon
* 1 (300 ml) can condensed milk

1) Place butter, sugar, instant coffee and cinnamon in a nonstick pan over low heat. Stir until sugar dissolves and mixture becomes homogeneous.

2) Increase heat to medium and add condensed milk. Bring to a gentle boil, stirring constantly. Let boil for a couple of minutes until thickened. Pour into containers. Sealed, this will keep in the refrigerator for 2 weeks.


Compiled Recipe – Pineapple Pork Barbecue

Pineapple Pork Barbecue

* 4 cloves garlic, minced
* 1 kilo pork pigue, sliced thinly
* 1 cup fresh pineapple, chopped
* 1/3 cup fresh pineapple chunks
* 1 zucchini, cut into half-moons
* 2 small onions, peeled
* ¾ cup ketchup
* 2 tbsp brown sugar
* 1 tbsp Worcestershire sauce
* ¼ tsp salt, or to taste
* salt (to taste)
* ground black pepper (to taste)

1) Soak bamboo sticks in water overnight. Wrap tips with foil to prevent burning, if desired. Set aside.

2) In a large bowl, season pork with salt, pepper and garlic; marinate overnight.

3) Heat up the grill. Stir pineapple into pork mixture and begin to skewer as pork marinates in pineapple. Skewer pineapples, zucchini and onions. Once grill is hot, grill sticks until pieces are cooked through.

4) Meanwhile, make sauce: Place left over marinade and remaining ingredients in a saucepan and bring to a simmer until thickened, stirring. If desired, in last 3 minutes of grilling, brush pork with prepared sauce and finish grilling. Serve with pineapple BBQ sauce and grilled vegetables and pineapples on the side.


Compiled Recipe – Chicken Barbecue

Chicken Barbecue

* 1 (240 ml) can unsweetened pineapple juice
* ¼ cup soy sauce
* ¼ cup tomato ketchup
* ½ cup brown sugar, packed
* 1 tbsp ginger, grated
* 3 cloves garlic, minced
* 800 grams chicken thigh fillets
* canned pineapple rings, drained (to serve)
* parsley, chopped (for garnish)

1) Combine pineapple juice, soy sauce, ketchup, sugar, ginger and garlic in a bowl. Add chicken and marinate, covered, in the refrigerator for 6 hours or overnight.

2) Pre-heat a charcoal grill or a grill pan over medium heat. Drain chicken and set marinade aside.

3) Grill chicken, basting occasionally with reserved marinade, until cooked and slightly charred, about 5 to 7 minutes per side. Grill pineapple rings until browned, about 1 to 2 minutes.

4) Transfer chicken to a platter. Top with grilled pineapple rings. Garnish with parsley and edible flowers, if desired. Serve immediately.


Compiled Recipe – Pineapple Float

Pineapple Float

* ½ pineapple, sliced
* 2 tbsp brown sugar
* 1 cup unsweetened pineapple juice
* 2 tbsp simple syrup, divided
* 2 cups clear soda (7-Up or Sprite)
* 4 scoops vanilla ice cream

1) Make the topping: Coat pineapple slice with brown sugar. Place slice on a pan over high heat and allow to caramelize until brown. Cut into smaller pieces; set aside.

2) Fill 2 (12-ounce) glasses with pineapple juice until 1/3 full. Add 1 tablespoon syrup into each. Top up with soda. Add 2 scoops each vanilla ice cream. Top with caramelized pineapples. Serve immediately.



Compiled Recipe – Grilled Tuna Belly

Grilled Tuna Belly

* 2 tbsp soy sauce
* 2 tbsp calamansi juice
* 2 tbsp brown sugar
* 1 clove garlic, chopped
* pepper (to taste)
* 500 grams tuna belly

1) In a bowl, mix together soy sauce, calamansi juice, brown sugar, garlic, and pepper.

2) Drizzle marinade over tuna belly and leave to marinate for 30 minute to 1 hour.

3) Preheat the grill and place marinated tuna belly. Cook for about 4 minutes per side, basting with reserved marinade to keep the tuna from drying out quickly.

4) Flip the tuna and grill until cooked through.

5) Serve grilled tuna with calamansi and chopped salted egg with tomatoes.




Compiled Recipe – Korean Fried Chicken

Korean Fried Chicken

* ¼ cup brown sugar
* 1 tbsp soy sauce
* 1 tbsp gochujang (hot pepper paste)
* 1/3 cup mirin or soju
* 3 cloves garlic, chopped finely
* 2 tsp ginger, grated
* 1 tsp sesame oil
* vegetable oil (to deep fry)
* 1 ½ kilos chicken drumsticks
* ½ tsp salt
* 2 tbsp potato starch
* 1 tbsp sesame seeds, toasted

1) Combine brown sugar, soy sauce, gochujang, garlic, ginger and sesame oil in a pan over medium low heat. Simmer until thick, about 5 to 10 minutes. Set aside.

2) Heat oil in a deep pan over medium heat. Season chicken with salt then toss in potato starch. Deep fry until golden, 12 to 15 minutes. Drain on a wire rack.

3) Toss chicken in prepared sauce. Sprinkle with toasted sesame seeds.


Compiled Recipe – Healthy Chocolate Chip Cookie

Healthy Chocolate Chip Cookie

* ½ cup unsalted butter, softened
* 2/3 cup brown sugar, lightly packed
* 1 large egg
* 2 tsp vanilla extract
* 1 tsp baking soda
* 2 tbsp cornstarch
* ½ tsp salt
* 1 ½ cups oat flour
* 1 cup all purpose flour
* 1 cup dark chocolate chips

1) Cream butter and sugar in a large bowl (Note: Alternatively , you can do this by using an electric mixer fitted with the paddle attachment.

2) Add egg, egg yolk and vanilla extract ; stir to combine. Add baking soda, cornstarch, salt and flours; mix until dough comes together.

3) Fold in chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight.

4) Pre-heat oven to 350˚F. Line 2 baking sheets with silicone mats or parchment paper.

5) Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1 ½ inches apart.

6) Bake in the pre-heated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.