Compiled Recipe – Longganisa Hash Fried Rice

Longganisa Hash Fried Rice

* 2 tbsp olive oil
* 2 tbsp garlic, minced
* ½ white onion, chopped
* 250 grams longganisa
*  1 cup potatoes, diced
*  3 cups cooked rice
* salt and pepper (to taste)
* crispy garlic (for garnish)

1) Heat olive oil in a frying pan or work. Sauté garlic and white onion until softened.

2) Add longganisa and cook for 5 minutes or until slightly toasted. Add diced potatoes and cook until softened.

3) Add cooked rice and toss to combine.

4) Season with salt and pepper. Top with crispy garlic.









Compiled Recipe – Pan Grilled Chicken

Pan Grilled Chicken

* 2 to 3 cups water
* 2 stalks lemongrass
* 2 stalks leeks
* 2 heads garlic, crushed
* ¼ cup sugar
* ¼ cup salt
* 1 tsp whole black pepper
* 4 chicken breast, with skin on

1) In a saucepan, add water –let simmer. Add the rest of the ingredients. Let boil for about 5 to 10 minutes until fragrant and color changes.

2) Once completely cool, add the chicken and let soak for at least an hour or overnight. Rinse and pat completely dry with paper towel.

3) In a grill pan, heat oil in medium heat. Add chicken and cook for about 5 minutes on each side. Serve.


Compiled Recipe – Soft Pretzels

Soft Pretzels

* ½ tbsp instant dry yeast
* 4 tbsp brown sugar
* 2 cups bread flour, plus up to ¼ cup, as needed
* 1 tsp salt (to taste)
* 3 tbsp baking soda
* ¼ cup butter, melted

1) Place 2/3 cup water in a small saucepan and bring to a simmer. The water should be warm to touch, not hot.

2) Add yeast and stir to dissolve. Let it rest for 5 minutes.

3) Pour yeast mixture into the bowl of an electric mixture fitted with the dough hook attachment. Add sugar and mix on low speed for 30 seconds or until sugar has dissolved.

4) Mix flour and salt in another bowl. Gradually add to yeast mixture. Mix on low speed until dough comes together, about 5 to 10 minutes.

5) Knead on low speed for about 5 to 10 minutes or until smooth and dough pulls away from the sides of the bowl. If dough is too sticky, add more flour, 1 tablespoon at a time.

6) Transfer dough to a bowl and cover with plastic wrap. Let dough rise at room temperature for 20 to 30 minutes. The dough should be puffy, but not double in size.



Compiled Recipe – Ube Chips

Ube Chips

* vegetable oil (to deep fry)
* 250 grams purple yam (ube), scrubbed thoroughly, skin left on
* salt (to season)
* garlic powder (to season)
* barbecue powder (to season)

1) Pre-heat oil in a large, deep, heavy bottomed pot until temperature registers 325˚F on a deep fry thermometer.

2) Slice ube  into 1/8-inch thick pieces using a mandoline or peeler.

3) Deep fry ube slices in batches until crisp, about 10 to 15 minutes. Transfer to a large , paper towel-lined bowl. Sprinkle with salt, garlic powder or barbecue powder while hot; toss to coat. Serve immediately or cool completely to an air-tight container.




Compiled Recipe – Homemade Potato Chips

Homemade Potato Chips

* 3 medium potatoes, unpeeled
* 1 pinch salt (to season)
* vegetable oil (for frying)
* ground black pepper (to season)

1) Slice potatoes into thin rounds using a mandoline with a straight blade; place in a bowl. Season with a generous pinch of salt, toss to coat and let them sit for 5 to 10 minutes or until potatoes have begun to release moisture. Place potatoes on a clean kitchen towel; pat dry.

2) Heat 1 inch of vegetable oil in a deep skillet over medium heat. Fry potatoes until golden brown, making sure not to overcrowd the pan. Drain on paper towels. Season with salt and pepper.


Compiled Recipe – Mackerel and Sun Dried Tomato Pasta

Mackerel and Sun-Dried Tomato Pasta

* 1 ½ cups fusili noodles, cooked according to package directions
* 2 tbsp oil, from the bottle of sun-dried tomatoes
* 1 medium white onion, chopped
* ¼ cup sun-dried tomatoes, chopped
* 1 (155-gram) can mackerel
* salt (to season)
* ground black pepper (to season)

1) Heat oil from sun-dried tomatoes in a pot over medium heat. Sauté white onion until fragrant. Add sun-dried tomatoes and mackerel in ; mix.

2) Add cooked pasta, toss and season with salt and pepper.



Compiled Recipe – Turbo Broiler French Fries

Turbo Broiler French Fries

* 3 medium potatoes, cut into 1-inch wedges
* 1 tbsp salt
* 2 tbsp vegetable oil

1) Pre-heat a turbo broiler to 350˚F. Cut potatoes into 1-inch wedges. Place in a medium saucepan with salt and cover with water. Boil over medium high heat for 10 minutes or until fork tender. Drain potatoes and cool.

2) Coat potatoes with vegetable oil and place in the turbo broiler. Cook for 20 minutes or until golden brown. Season with salt.


Compiled Recipe – Churros Con Chocolate

Churros Con Chocolate

* ½ cup heavy cream
* ¼ cup fresh milk
* 3 ounces bittersweet chocolate, chopped
* pinch of salt
* oil for deep frying, plus 2 tbsp, divided
* 1 cup water
* 2 tbsp milk
* 1 tbsp sugar
* ¼ tsp salt
* 1 cup all purpose flour

1) Make the chocolate: Bring cream and milk to a boil in a small saucepan. Once boiling, remove from heat and pour over chopped chocolate in a medium bowl. Let sit, undisturbed, for 1 minute. Stir chocolate mixture until smooth and creamy. Add salt and stir again. Set aside.

2) Pour oil into a deep pan until about 2 inches deep. Heat oil to 375˚F.

3) In another saucepot, bring water, milk, sugar, salt, and 2 tablespoons oil to a rolling boil. Remove from heat and add flour all at once. Keep stirring until dough is smooth and forms into a ball without lumps. Let cool slightly to make piping easier.

4) Fill a piping bag fitted with a star tip. Squeeze piping bag over a baking sheet lined with parchment paper, making strips or shapes.

5) Deep-fry churros until golden. Drain on paper towels. Serve with chocolate.



Compiled Recipe – Homemade Dulce de Leche

Homemade Dulce de Leche

* 4 cups full cream milk
* ½ cup white sugar
* ½ cup brown sugar
* fat pinch of salt
* 1 tsp vanilla extract

1) In a medium sized saucepan, stir milk, white sugar, brown sugar and salt over medium heat. Let the mixture simmer until the sugar melts, then bring the heat down to low.

2) Cool the mixture on low heat for 1 ½ to 2 hours, stirring every 10 to 15 minutes, until you get your desired consistency.

3) Keep in a clean and well-sealed glass jar for up to 1 month.

Note: Makes around 1 ½ cups

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