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 – 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 – 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 – No Bake Frozen Berry Pie

No Bake Frozen Berry Pie

* 25 chocolate sandwich cookies (use oreo cookies), crushed
* 5 tbsp butter, melted
* 25 grams semi-sweet chocolate, melted in a double boiler or in a microwave
* 3 cups strawberry ice cream, softened
* 1/3 cup blueberries, fresh or frozen
* 1 cup strawberries, sliced
* 1 (90 gram) pack yogurt, blueberry flavored
* 1 (250 gram) pack all purpose cream
* strawberries or blueberries, sliced

1) Make the crust: Combine all ingredients. Press onto the bottom of a 9-inch round pie pan. Freeze for about 30 minutes or until firm.

2) Scoop half of the ice cream onto the crust and spread with a spatula or the back of a spoon. Carefully stir in berries.

3) Swirl yogurt into ice cream using a dinner knife or spatula. Top with the rest of the ice cream. Freeze pie until set, about 4 hours.

4) Make the topping: Whip cream until soft peaks form. Spread on top of pie. Garnish with berries.




Compiled Recipe – Milky Sopas

Milky Sopas

* 1 ½ cup macaroni
* 2 tbsp butter
* 1 tbsp oil
* 5 cloves garlic, peeled
* ½ kilo chicken breast, cubed
* ¼ tsp ground cinnamon
* ½ tsp sage leaves, ground
* 2 cups fresh milk
* 2 cups chicken broth
* 6 pieces Vienna sausage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Bring a large pot of water to a boil. Salt the water and add macaroni. Cook 2 minutes less than directed. Drain macaroni and keep warm. Set aside.

2) Meanwhile , in another pot over medium heat, add butter and oil. Once butter is melted, add garlic, stirring to prevent sticking. Cook until aromatic and beginning to brown.

3) Season chicken with cinnamon, sage, salt and pepper, to taste. Working in batches, add chicken to the pot and sear all sides before adding the next batch of chicken.

4) Pour in milk and chicken broth. Stir, bring to a boil, and then simmer just until chicken is cooked through. Add cooked macaroni and sausages. Season to taste. Cook until sausages are heated through. Ladle into bowls and serve while hot.


Compiled Recipe – Apple Fritters

Apple Fritters

* 2 tbsp butter
* 3 Fuji apples, peeled, cored and chopped
* 1 tsp apple cider vinegar, sprinkled over peeled apples
* ¼ cup granulated sugar
* 1 tsp vanilla extract
* ½ tsp ground cinnamon
* 1 cup milk
* ¼ cup sugar
* 2 eggs
* ½ cup butter, melted
* 4 cups all purpose flour
* 2 tsp instant dry yeast
* ¼ tsp salt
* canola oil (for frying)
* 1 ½ cup icing sugar
* ¼ cup warm water
* 1 tsp vanilla

1) In a medium saucepan over low heat, melt butter. Add apples with vinegar, sugar, vanilla and cinnamon. Stir to coat apples, then let simmer until softened and liquid is absorbed. Chill until ready to use.

2) In another saucepan over low heat, dissolve sugar into milk, stirring until just warm. Let cool then whisk in eggs and melted butter.

3) Mix flour, salt and yeast together in a mixer bowl. Make a well; pour in milk mixture. Mix on low or until just combined then increase speed to medium to knead dough until smooth, about 5 minutes. The dough will be sticky. Transfer to an oiled bowl. Cover; let sit in a warm place for 2 hours, or chill overnight.

4) Turn out dough on a floured surface. Roll out dough using floured rolling pin into a rectangle about ¼-inch thick. Spread apple chunks over the center of the dough. Fold sides of the dough over the apple chunks towards the middle, and press sides closed. Use your hands to press dough out into a rectangle again; fold sides over towards the middle. Press down again to seal folds. Cut into small squares and transfer to a baking sheet with lightly floured parchment paper.

5) Heat oil to 375◦F in a deep sauté pan. Place doughnuts into the hot oil, 2-3 at a time. Using a slotted spoon, flip fritters to brown on both sides. Drain on paper towels.

6) Make the glaze: Mix ingredients in medium bowl until smooth. Coat doughnuts with glaze and let drip on a rack over baking sheet. Let dry before serving.



Compiled Recipe – Fruit and Nut Cake

Fruit and Nut Cake

* 1 tbsp plus 2 tablespoon instant dry yeast
* 1 2/3 cups all purpose flour, plus more for work surface
* 1 cup bread flour
* ½ tsp salt
* ¾ cup butter, room temperature, plus more for pan
* ¼ cup granulated sugar
* 1 large egg
* 1 tsp vinegar
* ½ tsp vanilla extract
* 1/3 cup cream
* ¼ cup warm water, 110-120◦F
* egg wash, beaten
* ½ cup brown sugar
* ½ cup quick cooking oatmeal
* 1/3 cup all purpose flour
* ¼ cup butter, cold, cut into small pieces
* ½ cup semi-sweet chocolate chips
* ½ cup dried cranberries
* ½ cup dried mangoes, diced
* ½ cup brown sugar
* ½ cup almonds, chopped
* 1 tsp vanilla extract

1) Whisk yeast and salt into flours in a large bowl. Set aside.

2) In a mixer bowl on medium speed, cream butter and sugar until light and fluffy. Add egg, vanilla, vinegar, cream and then water and beat after each addition until combined. Beat in flour mixture until just mixed. Increase speed to medium until dough begins to pull away from the sides of the bowl. The surface should be smooth. Cover and place in a warm place for 1 hour until doubled in size.

3) Meanwhile , make streusel topping: Place all ingredients in a medium bowl. Use your fingers to knead butter into dry ingredients. Chill until ready to use.

4) Make filling: In a medium bowl, combine all ingredients. Set aside.

5) Generously butter an 8.5 x 4.5 inch loaf pan. Set aside.

6) Uncover and turn out dough onto a floured surface. Punch down dough and roll out into a rectangle using a floured rolling pin. Spread filling over dough, leaving about 1 inch all around. Brush edges with egg wash. Roll dough into a log, pressing the sides to prevent filling from spilling out. Fold ends of dough under to fit into the prepared pan. Cover with towel; let rise another hour.

7) Pre-heat oven to 350◦F.

8) Uncover dough and brush top with egg. Spread streusel over top, gently pressing into dough to adhere. Bake for 45 minutes or until top is browned, covering with foil if top browns too quickly, if needed. Let cool before cutting and serving.


Compiled Recipe – Seafood Pasta

Seafood Pasta

* 1 tbsp olive oil
* 2 tbsp butter
* 2 tbsp garlic, chopped
* 2 tbsp onion, chopped
* ¼ cup white wine
* 1 kilo clams, cleaned thoroughly of dirt and sand
* salt (to taste)
* chili flakes
* ½ cup reserved pasta water
* spaghetti noodles, cooked al dente
* 1 tbsp parsley, chopped

1) In a saucepan, sauté garlic and onion in 1 tablespoon butter and olive oil until translucent and fragrant. Add white wine-let reduce until almost dry.

2) Add clams and steam until clam shells open. Shake the pan lightly to help the clam open. Season well with salt, pepper  and chili flakes. Add cooked pasta noodles and toss in remaining butter. Add parsley and toss until well-combined. Serve immediately.




Compiled Recipe – Homemade Doughnuts

Homemade Doughnuts

* 3 ½ cups all purpose flour
* 1 tbsp instant dry yeast
* ½ tsp salt
* 1 cup water
* ¼ cup sugar
* 1 egg
* 3 tbsp butter, melted
* canola oil (for frying)

1) Mix flour, salt and yeast in a bowl. Set aside.

2) In a mixer bowl, blend water, sugar, egg and melted butter on low. Add half of the flour mixture into the wet ingredients until flour is just incorporated. Add the remaining flour and mix until combined. Increase speed to medium and continue mixing dough, scraping down sides as necessary until dough is smooth, about 5 minutes.

3) Transfer dough to a large oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour or until doubled.

4) Remove towel and turn out onto a floured surface. Roll out dough to ¼ inch-thickness. Using doughnut cutter or a 3-inch and 1-inch cutter, cut doughnut shapes , re-rolling scraps to make more doughnuts or holes. Transfer finished doughnuts to a floured baking sheet until oil is ready for deep frying.

5) Heat oil to 375◦F in a deep sauté pan. Place doughnuts in hot oil, 2-3 at a time. Use chopsticks or back of a wooden spoon to flip doughnuts over. Use slotted spoon for cooking the holes. Fry until golden brown on all sides. Drain on paper towels. Serve doughnuts tossed or filled with your favorite flavors.



Compiled Recipe – Chicken Pesto Meatballs

Chicken Pesto Meatballs

* ½ kilo ground chicken
* 3 teaspoons pesto
* 3 cloves garlic, minced
* ¼ tsp salt
* ¼ tsp ground black pepper
* 2 slices white bread
* ½ cup milk
* oil (for deep frying)
* 1 tbsp butter
* 1 tbsp flour
* ¼ tsp ground nutmeg
* 1 (154 mL) can evaporated milk
* ½ cup chicken stock

1) Mix ground chicken, pesto, garlic, salt , black pepper and 2 bread slices softened in ½ cup milk in a medium bowl. Test for seasoning by cooking a small piece before forming into balls.

2) Heat enough oil in a deep sauté pan over medium heat for deep frying. Cook balls until brown and cooked through. Drain on paper towels; set aside.

3) Meanwhile, in a medium pan over low heat, melt butter. Stir in flour and nutmeg. Whisk in evaporated milk and chicken stock. Cook until thickened. Season to taste. Serve with meatballs and steamed rice.