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 – Spaghetti and Meatballs

Spaghetti and Meatballs

* 3 slices bread, made into breadcrumbs
* 1/3 cup fresh milk, or as needed
* 1 (500 gram) pack spaghetti noodles
* 3 tbsp olive oil
* 1 medium white onion, peeled, chopped
* 2 tbsp tomato paste
* 1 (800 gram) can whole peeled tomatoes
* ¼ kilo ground pork
* ¼ kilo ground beef
* 4 slices bacon, chopped
* 1/3 cup parsley leaves, chopped
* 1 large egg
* 1 cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)
* oil (for deep frying)

1) In a large wet breadcrumbs with milk. Set aside. Cook spaghetti according to package directions. Drain. Keep warm.

2) Meanwhile, heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Transfer half the onions to the bread mixture. Stir tomato paste into the pan. Add tomatoes, breaking up the fruit. Stir tomato paste into the pan. Season with salt and ground black pepper to taste. Set aside.

3) Prepare pot for deep frying. Then, mix wet breadcrumbs (will look like paste) , onions, ground meats, bacon, parsley, egg and Parmesan cheese. Test for seasoning by cooking a small portion; adjust as needed. Using an ice cream scoop, make 20 2-inch round meatballs. Deep fry meatballs until browned. Drain on a rack over paper towels.

4) Toss cooked spaghetti with tomato sauce. Serve with meatballs.



Compiled Recipe – Creamy Spinach Pasta

Creamy Spinach Pasta

* 340 grams linguine
* 2 tbsp butter
* 3 cloves garlic, peeled, chopped
* ½ cup spinach, canned, drained, squeezed of water
* ½ cup asparagus, canned spears, drained, cut into 1-inch lengths
* 1 (225 gram) block cream cheese, softened , cubed
* ¼ cup fresh milk
* ¼ cup sour cream
* ½ cup parmesan, freshly grated
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of salted water to a boil. Cook linguine according to package directions. Drain and keep warm.

2) Meanwhile, in a large sauté pan over medium heat, melt butter then sauté garlic until fragrant. Add spinach, asparagus and stir to mix.

3) Add cream cheese and stir. Cook until cream cheese has melted into the spinach mix. Stir in milk and sour cream. Cook, stirring only until heated through.

4) Toss in pasta. Top with parmesan cheese and parsley. Serve hot.



Compiled Recipe – Chunky Crab Soup

Chunky Crab Soup

* 1 tbsp oil
* 2 tbsp butter
* 1 medium red onion, finely chopped
* 12 crab sticks, chopped, plus more for garnish
* 1 cube shrimp bouillon
* ¼ cup all purpose flour
* 2 cups fresh milk
* 1 cup water
* salt (to taste)
* ground black pepper (to taste)

1) In a pot over medium heat, heat oil and melt butter. Add onion and cook until translucent.

2) Stir in crab sticks and cook until softened. Add bouillon cube and let dissolve in the oil. Sprinkle in flour over crab mixture. Stir to mix and absorb the oil.

3) Pour in milk and water and stir to dissolve flour into water mixture. Bring to a boil and then simmer until thickened. Season to taste with salt and ground pepper.

4) To serve, ladle into bowls and top with more chopped crab sticks. Serve with crackers on the side.


Compiled Recipe – Ham and Corn Croquettes

Ham and Corn Croquettes

* ½ kilo potatoes, peeled
* 3 tbsp unsalted butter
* ¼ cup fresh milk
* 1 cup ham, finely chopped
* ½ cup queso de bola, grated
* ½ cup sweet kernel corn
* 1 large egg , beaten
* 1 cup panko breadcrumbs
* salt (to taste)
* ground black pepper (to taste)
* lemons (for serving)
* canola oil (for deep frying)

1) Pour enough water in a medium pot to cover potatoes about 1 inch. Place over medium high heat and bring to a boil. Simmer until potatoes are tender. Transfer to a large bowl and mash with butter and milk. Season with salt and black pepper to taste. Let cool enough to touch.

2) Mix ham, cheese, corn and egg into the potato mixture. Roll about ½ cup mixture into a thick log and roll into panko breadcrumbs. Transfer to a baking sheet. Repeat with remaining potato mixture. Chill until firm.

3) Heat enough oil in a deep sauté pan over medium heat to cover croquettes. Gently add croquettes to the hot oil and fry until browned on all sides. Drain on paper towels. Serve while warm with lemon wedges.


Compiled Recipe – French Toast Rolls

French Toast Rolls

* 1 tbsp ground cinnamon
* ¼ cup brown sugar
* 1 large egg
* 1 cup fresh milk, divided
* ½ cup butter, softened, divided
* 12 bread slices, crusts removed if desired
* ½ cup cream cheese, softened
* ¼ cup sugar

1) In a small bowl, combine ground cinnamon and sugar. Set aside. In another bowl, beat egg, ½ cup milk and 1 tablespoon of the cinnamon mixture.

2) On a cutting board, flatten bread slightly with a rolling pin. Brush with softened butter then sprinkle with cinnamon mixture. Roll into a log then set aside. Repeat with remaining bread.

3) Heat a frying pan over medium heat. Brush surface with butter. Dunk just enough rolls to fill the pan into the egg mixture, then quickly add to the pan. Fry until browned on all sides. Remove from pan and keep warm.

4) Meanwhile, whisk cream cheese and sugar in a saucepan. Stir in milk. Bring to a simmer over medium heat, until sugar has melted and mixture is heated through. Drizzle over cinnamon rolls. Serve.


Compiled Recipe – Steamed Chocolate Cake

Steamed Chocolate Cake

* ½ cup plus 2 tbsp cake flour
* 1 tbsp dutch-processed cocoa powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp vanilla extract
* 1 tbsp fresh milk
* 2 tbsp semi-sweet chocolate, chopped
* ice cream (to top)
* ½ cup dark chocolate, chopped
* ½ cup all purpose cream

1) Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

2) Sift cake flour, cocoa powder and salt into a bowl.

3) Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and mix; mix until well combined.

4) Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

5) Place bowls inside a large lidden pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

6) Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

7) Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.



Compiled Recipe – Crab Mac and Cheese

Crab Mac and Cheese

* 1 (200 gram) pack elbow macaroni
* 2 tbsp butter, unsalted
* 2 tbsp all purpose flour
* 1 ¼ cups fresh milk
* 1 ½ cups cheddar cheese, grated
* ½ cup cream cheese
* 2 tsp fresh thyme, chopped
* ½ tsp salt
* ½ tsp ground black pepper
* 1 pinch ground nutmeg
* 200 grams crabmeat, cooked or canned
* ½ cup breadcrumbs, toasted
* ½ cup parmesan cheese, grated

1) Pre-heat oven to 375˚F.

2) Add pasta to a large pot of boiling salted water and cook for 2 minutes less than indicated in package directions. Drain and set aside.

3) Melt butter in a saucepan over medium heat. Add flour and stir constantly for 2 minutes. Slowly add milk and stir until mixture comes to a boil. Whisk constantly until mixture has thickened, about 5 minutes. Remove from heat then add cheddar cheese, cream cheese, thyme, salt, pepper and nutmeg.

4) Add cooked pasta and crabmeat; stir well. Place mixture in individual ovenproof bowls or an 8-inch oval baking dish.

5) Sprinkle top with breadcrumbs and Parmesan cheese. Bake until top is bubbly, about 20 to 25 minutes.



Compiled Recipe – Pork Carnitas

Pork Carnitas

* 2 tbsp vegetable oil
* ½ kilo pork shoulder, or kasim, boneless, cut into 3-inch pieces
* salt (to taste)
* ½ cup fresh milk
* 1 ½ tsp garlic, minced
* 1/3 cup white onions, minced
* 6 slices pickled jalapeños
* 1 seedless orange, juice only
* 1 lime, juice only
* 3 tbsp vinegar

1) Heat  vegetable oil in a heavy bottomed stockpot. Season boneless pork shoulder with salt; sear in batches until browned.

2) Add fresh milk, garlic, chopped white onions, jalapeño slices, juice from 1 orange, juice from 1 lime and vinegar.

3) Cover and simmer over medium low heat until very tender, about 2 hours. Shred pork.

4) Strain cooking liquid into a saucepan and reduce to half. Season with salt. Add shredded pork to the liquid and mix well.


Compiled Recipe – Basic Doughnut

Basic Doughnut

* 3 cups bread flour
* 1 tsp salt
* ½ cup sugar
* 3 tsp instant yeast
* 1 cup fresh milk
* ¼ cup unsalted butter, melted
* 1 large egg, beaten
* peanut oil (for frying)

1) Place bread flour, salt, sugar and instant yeast in a large bowl, making sure that the salt and yeast do not touch. Mix well and set aside.

2) Mix together fresh milk, melted unsalted butter and egg (beaten) in another bowl. Make a well in the center of the flour mixture and pour in milk mixture; mix until no dry ingredients remain. Let it sit, covered, for 10 to 15 minutes to let the flour absorb the liquid.

3) Knead dough for 15 to 20 minutes, or until surface is smooth and taut. (Note: You can use an electric mixer with the hook attachment on medium low speed.) Cover with plastic wrap; set aside in a warm spot for 1 hour, or until dough has doubled in size. Punch down dough to release air, place on a floured work surface and roll out until ½ inch thick. Using a 3-inch round cutter and a ½-inch cutter for the holes, stamp out doughnuts.

4) Re-roll any excess. Place on a tray lined with greased parchment paper, cover and allow to rise for 30 to 45 minutes or until double in size. In a medium heavy bottomed pot, heat 3 inches peanut oil to 375˚F. Fry doughnuts in batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Let cool for 15 minutes before glazing.