Compiled Recipe – Tex Mex French Fries

Tex-Mex French Fries

* ½ kilo frozen French fries
* 1/3 cup salsa
* ½ cup cheddar cheese, shredded
* 3 green onions, white and light green parts only

* Top frozen French fries with salsa, cheddar or pepper Jack cheese and 3 green onions, white and light green parts only, thinly sliced.


Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Crispy Spam Musubi

Crispy Spam Musubi

* vegetable oil (to pan- fry)
* 1 (340 gram) can spam, teriyaki flavored, sliced lengthwise into 6 pieces
* 3 cups Japanese rice or short grain white rice
* 6 slices cheddar cheese, cut lengthwise in half
* 3 sheets nori, cut lengthwise in half
* 1 cup all purpose flour
* 1 large egg, beaten
* 1 cup Japanese breadcrumbs
* green onions, chopped (for garnish)

1) Heat oil in a frying pan over medium heat. Pan-fry Spam slices until lightly browned, about 1 minute per side. Drain on paper towels.

2) Layer ¼ cup rice, a cheese strip, a Spam slice, another cheese strip and another ¼ cup rice in a musubi mold (see tip). Press down firmly on musubi to make sure the layers hold. Unmold musubi then wrap with a nori sheet. Repeat with remaining ingredients to make 5 more pieces. Refrigerate for 30 minutes.

3) Heat oil in a deep pan over medium heat. Place flour, egg and breadcrumbs in separate containers. Dredge each musubi in flour, dip in egg, then coat with breadcrumbs. Deep fry until golden brown on all sides, about 2 minutes. Drain on paper towels.

4) Slice Spam musubi in half. Garnish with green onions, if desired. Serve immediately.


Compiled Recipe – Crispy Ham and Cheese Dumplings

Crispy Ham and Cheese Dumplings

* 1 cup grated cheddar cheese
* ½ cup smoked ham
* 20 (6-inch) sheets lumpia wrappers
* 10 green onions, green parts only, cut in half
* vegetable oil (to fry)
* sweet chili sauce (to serve)

1) Combine cheese and ham in a food processor. Whiz until well combined.

2) Scoop 1 tablespoon of the mixture and form into a ball. Place on the center of a lumpia wrapper. Gather edges of the wrapper and pinch together to form a pouch. Tie with a green onion strip. Repeat with remaining ingredients. (Note: To make tying easier, you can blanch the green onions first.

3) Heat oil in a saucepan for deep frying (about 350◦F). Fry balls in batches until golden, about 3 to 4 minutes per batch. Drain on paper towels.

4) Serve immediately with sweet chili sauce on the side.




Compiled Recipe – Potato and Green Pea Chowder

Potato and Green Pea Chowder

* 1 (200 gram) pack bacon
* 1 kilo potatoes, peeled and cubed
* 1 small red onion, peeled , chopped
* 1 cube chicken bouillon
* 1 cup frozen , thawed
* 4 cup water
* ¼ cup sour cream
* 1 cup cheddar cheese, cubed
* salt (to taste)
* ground black pepper (to taste)

1) In a frying pan over medium low heat, cook one batch of bacon. Remove bacon and transfer to paper towels and pour bacon oil into a pot. Continue cooking remaining bacon and transferring bacon oil into the pot until all the bacon is cooked. Place on paper towels to drain excess oil, then crumble or chop into smaller pieces. Set aside.

2) Meanwhile, heat pot with bacon oil over medium heat. Add potatoes and cook until potatoes begin to turn brown and crispy at the edges. Add onion and then garlic and cook until translucent and fragrant.

3) Add bouillon cube and let dissolve into the mixture. Add peas and pour in water. Bring to a boil then lower to a simmer. Simmer until peas are tender. Turn off heat.

4) Ladle soup into a blender and process until finely pureed. Return blended soup into the pot. Bring back to a boil. Add more water if chowder is too thick or to reach your desired consistency. Season with salt and ground black pepper let simmer another 2 minutes to let flavors meld.

5) To serve, ladle chowder into bowls. Top each bacon with bacon bits, cheese cubes and sour cream as desired.



Compiled Recipe – Chicken Pastel

Chicken Pastel

* 3 tbsp vegetable oil
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1 whole chicken, cut into serving pieces
* fish sauce (patis)
* 1 tsp black peppercorns
* 1 can pineapple tidbits (use 8 ounce can), syrup reserved
* 2 tbsp condensed milk (or to taste)
* 1 can evaporated milk (use 370 mL can)
* 2 medium potatoes, peeled and cut into 1 ½-inch cubes
* 1 medium carrot, cut into 1 ½-inch cubes
* ½ bar cheddar cheese (200 gram bar), grated

1) Heat oil in a large saucepot. Sauté onions and garlic until fragrant.

2) Add chicken and cook until brown on all sides.

3) Season with fish sauce and add peppercorns.

4) Add pineapples and syrup. Let liquid reduce and let chicken absorb the syrup.

5) Add condensed milk and evaporated milk. Simmer until thick over medium low heat, about 10 to 15 minutes.

6) Add potatoes and carrots. Cook until vegetables are tender and chicken is cooked through, about 8 to 10 minutes.

7) Add grated cheese and mix until cheese is melted.

8) Transfer to a serving dish and serve hot.


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 – Juicy Sliders

Juicy Sliders

* 500 grams ground beef
* ½ cup mayonnaise
* 3 tbsp tomato ketchup
* vegetable oil (for frying)
* salt
* pepper
* 12 slices cheddar cheese
* 12 dinner rolls

1) Evenly divide ground beef into golf ball-sized pieces. Shape balls into ½-inch thick wide patties. Make an indentation in the middle of each with a finger to help the patties keep their shape as they cook. Set aside.

2) Mix together mayonnaise and tomato ketchup; set aside.

3) Heat a large skillet or griddle pan brushed with vegetable oil over medium high heat until smoking hot. Season both sides of burger patties with salt and pepper. Fry patties with salt for 2 to 3 minutes per side, or until they reach your desired doneness.

4) Top each with cheddar cheese while still warm. Prepare dinner rolls: Top bottom halves with mayo mixture before adding patties. Top with remaining halves.


Compiled Recipe – Cheese Ice Cream

Cheese Ice Cream

* 1 cup all purpose cream
* ½ cup fresh milk
* 1 ½ cup evaporated milk
* 1 ½ cup white sugar
* 1 egg
* 125 grams cheddar cheese, diced

1) In a saucepan, add the cream, fresh milk, evaporated milk, sugar, and egg. Stir over low heat until the sugar has dissolved.

2) Allow the mixture to simmer until thick then take it off the heat.

3) Add the diced cheese into the cream mixture. Mix and allow to chill in the refrigerator for 3 hours.

4) Beat the chilled mixture until it has doubled. Transfer to an aluminum pan and leave in the freezer to chill for at least 2 hours or overnight.


Compiled Recipe – Baked Mac Cups

Baked Mac Cups

* 4 tbsp unsalted butter, plus extra for greasing pan
* 2 tbsp all purpose flour
* 2 cups whole milk
* 8 ounces sharp cheddar cheese, shredded
* salt
* black pepper, freshly ground
* 2 cups elbow macaroni, cooked according to package directions
* 1/3 cup bread crumbs

1) Pre-heat oven to 350˚F (175˚C) .

2) Grease a muffin tin with non-stick cooking spray.

3) In a small bowl, stir together the bread crumbs, olive oil and salt. Set aside.

4) Heat 2 tablespoons of the butter in the saucepan over moderate heat.

5) Add the flour and cook, stirring until smooth, for 1 minute.

6) Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes.

7) Add the cheese and stir until it’s melted and the sauce is completely smooth. Keep the sauce warm over very low heat.

8) Add the pasta to the cheese sauce and stir to coat completely. Divide the macaroni and cheese evenly among the muffin cups.

9) Bake until golden and bubbling, about 15 minutes. Let the macaroni cool in the cups for 5 to 10 minutes before removing them and serving.