Compiled Recipe – Cheese Pimiento Squares

Cheese Pimiento Squares

* ½ cup canned pimiento, drained and chopped
* 1 tsp mustard powder
* ¼ tsp sweet paprika
* 1 ½ cups all purpose flour
* 2 ½ cups cheddar cheese, grated
* ½ cup butter, softened
* 1 tsp salt

1) Pre-heat oven to 325˚F. Line baking sheets with parchment paper. Combine canned pimiento, mustard powder, sweet paprika and all purpose flour; set aside. Mix cheddar cheese , butter and salt until blended.

2) Gradually add flour mixture and mix just until combined. Turn out onto a floured surface. Divide into 4 portions and flatten each into a square. Roll until 1/8-inch thick then cut into 1-inch squares. Place pieces, 1 inch apart, on baking sheets. Bake for 15 to 20 minutes. Cool completely before storing in an air-tight container.


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 – Espresso Hot Fudge Sauce

Espresso Hot Fudge Sauce

* water (for boiling)
* 200 grams un-sweetened chocolate squares
* ½ cup butter
* 2 cups sugar
* 3 tbsp instant coffee
* 1 cup milk

1) Boil water in a medium pot. Remove from heat and cool for 2 minutes. Combine unsweetened chocolate squares and butter in a bowl. Place bowl over pot of hot water, making sure bowl does not touch water.

2) Stir constantly until smooth and runny. Add sugar and instant coffee; whisk until blended. Add milk; continue mixing until sugar has dissolved. Transfer mixture to a clean lidded jar.

3) Chill for at least 1 hour before using. Refrigerate for up to 2 weeks.




Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.





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.



Compiled Recipe – Ham and Cheese Roll Ups

Ham and Cheese Roll Ups

* 1 cups all purpose flour
* ½ tsp salt
* ½ tsp baking powder
* 2 large eggs
* 1 ¼ cup whole milk
* 2 tbsp butter, unsalted, melted
* ½ tsp vanilla
*  2 slices ham
*  2 sticks gouda cheese

1) Whisk flour, salt and baking powder until no lumps remain. Whisk together eggs, whole milk, unsalted butter and vanilla. Slowly whisk liquid into dry mixture ; strain.

2) Heat an 8-inch non-stick skillet; brush with melted butter. Pour into 1/3 cup batter; swirl to spread evenly. Flip pancake when bottom begins to brown. Cook for about 2 minutes per side. Flip again and cook for 1 minute. Top with ham slices and cheese slices. When cheese is melted, transfer to a plate; roll tightly. Cool for 1 minute. Slice into 6. Repeat with remaining ingredients.




Compiled Recipe – Mashed Potatoes Casserole

Mashed Potatoes Casserole

* 2 kilos potatoes, peeled, cubed, boiled
* ½ cup butter, unsalted
* ½ cup whipping cream
* 1 tsp salt
* ½ tsp ground black pepper
* ¼ tsp ground nutmeg
* 2 egg yolks
* 1 small pack puff pastry sheets, thawed
* 1 egg white, mixed with 1 tablespoon water

1) Pre-heat oven to 450˚F. Mash potatoes until smooth. Combine unsalted butter and whipping cream over medium heat; stir until smooth. Add salt, ground black pepper and ground nutmeg.

2) Pour mixture, egg yolks and grated Edam cheese and potatoes; mix until smooth. Season to taste with salt. Spoon into a deep baking dish; top with frozen puff pastry sheet. Crimp edges and make a slit on top. Brush with egg wash (1 egg white mixed with 1 tablespoon water) . Bake for 25 minutes or until pastry is golden and has risen slightly.



Compiled Recipe – Yema Spread

Yema Spread

* 1 (250 mL) pack condensed milk
* 4 egg yolks
* ½ tsp vanilla flavor
* 3 tsp lemon juice
* ¼ cup plus 2 tbsp butter
* 2 to 3 tbsp instant coffee (optional)

1) Prepare a pot of hot simmering water for your brain marie or double boiler.

2) Combine condensed milk, egg yolks, vanilla and lemon juice in a heatproof bowl. Whisk until well incorporated. Place this bowl on top of your pot of water (make sure it doesn’t touch the water) and continue to whisk for 15 to 20 minutes or until mixture thickens.

3) Add butter and continue to mix until butter is incorporated. Transfer to a jar or container and allow to cool. Spread on toast.



Compiled Recipe – Chicken Asado

Chicken Asado

* 1 ½ tbsp calamansi juice
* 3 tbsp soy sauce
* ground black pepper (to serve)
* 600 grams chicken, cut to serving pieces
* 2 tbsp canola oil
* 1 tbsp butter
* 1 ½ cups potato, cut into 1-inch cubes
* 2 tbsp garlic, chopped
* 1 tsp whole black peppercorns
* 1 piece bay leaf
* 1 ½ cups tomato sauce
* 2 tsp white sugar
* salt (to taste)
* ground black pepper (to taste)

1) Combine calamansi juice, soy sauce, pepper and chicken. Mix well. Marinate, refrigerated for 1 hour.

2) Heat oil and butter in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess fat from the wok.

3) In the same wok, fry potatoes for 2 to 3 minutes. Add onions, garlic, peppercorns, bay leaf and continue to sauté for 1 to 2 minutes. Pour in the tomato sauce and bring to a simmer, bring the chicken back to the wok and simmer for 3 to 6 minutes or until the chicken is cooked. Season to taste with salt and pepper.


Compiled Recipe – Caramel Chiffon Cake

Caramel Chiffon Cake

* ¾ cup cake flour
* 2/3 cup sugar, divided
* 1 ½ tsp baking powder
* ½ tsp salt
* ¼ cup corn oil
* 4 large eggs, separated
* 1 tsp vanilla extract
* ¼ tsp cream of tartar
* ¾ cup sugar
* ¼ cup boiling water
* 1 cup evaporated milk
* ½ cup fresh milk
* 3 large egg yolks
* 3 tbsp cornstarch
* ¼ cup butter
* 1 tsp vanilla extract
* 3 large egg whites
* 1 cup sugar
* 1 (227 gram) unsalted butter, cubed and at room temperature
* ½ tsp vanilla extract
* food coloring, pink and green

1) Make the chiffon cake: Pre-heat oven to 350˚F. Grease the bottom of an 9-inch round baking pan then line with parchment paper.

2) Sift together 1/3 cup sugar, baking powder and salt into a large bowl.

3) Whisk oil, yolks, 1/3 cup water and vanilla in another bowl. Whisk wet ingredients into dry ingredients until smooth.

4) In the bowl of a mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy. Gradually remaining 1/3 cup sugar on medium high speed. Whip until stiff and glossy.

5) Gradually fold whipped eggs into batter. Blend well.

6) Pour batter into pan. Bake for 30 minutes or until top springs back when touched. (Do not prick cake) . Place pan on a wire rack to cool completely.

7) Make the caramel icing: Allow sugar to cook in a small saucepan over medium heat, swirling pan, until golden.

8) Add boiling water carefully. Simmer until sugar is melted. Cool, whisking until mixture boils.

9) Combine fresh milk, egg  yolks and cornstarch in a bowl. Whisk in some of the hot caramel to temper yolks. Pour yolk mixture back into the caramel. Whisk on low heat until thick.

10) Remove from heat. Add butter and vanilla. Stir until butter is melted and mixture has some sheen.  Strain icing if you see lumps.

11) Place cake on a rack set on top of a tray. Gradually pour caramel icing onto the center of the cake. Let icing drop down on the sides. Gently shake rack to distribute icing. Use an offset spatula to even it out. Allow to set for 30 minutes in the refrigerator before decorating.

12) Make the buttercream: Whisk egg whites and sugar in a heatproof bowl set on a pot of simmering water until sugar melts and mixture is warm.