Compiled Recipe – Creamy Scrambled Eggs

Creamy Scrambled Eggs

* 2 to 4 eggs
* salt (to taste)
* ground black pepper (to taste)
* butter

1) Break 2 to 4 eggs in a bowl and beat well, incorporating air in the mixture for light, fluffy eggs. Season eggs with salt and pepper.

2) Melt a knob of butter in a non-stick skillet over medium heat until frothy. Pour in beaten eggs, let them sit for 1 to 2 seconds before stirring.

3) Stir eggs constantly using a silicone spatula, pushing and folding the edges to the center. For larger curds, use big sweeping motions. For smaller curds, stir more rapidly in small circles.

4) Keep heat at medium low and make sure to keep stirring. Remove the pan from heat if you think the eggs are cooking too quickly.

5) Right before the eggs are done (they should look set but a little undercooked), remove pan from heat and transfer eggs to a plate. The eggs will continue to cook in the residual heat. Season with salt and freshly ground black pepper. Garnish with chopped parsley, if desired. Serve immediately with toast or garlic fried rice.



Compiled Recipe – Alfajores


* 2 cups all-purpose flour
* ½ cup confectioners’ sugar
* ¼ tsp salt
* 1 cup butter, cubed
* ½ cup confectioners’ sugar (for dusting)
* 1 (300 ml) can condensed milk

1) Pre-heat oven to 325◦F. Line baking sheets with parchment paper or a silicone mat.

2) Combine flour, confectioners’ sugar and salt in a food processor. Add butter and pulse until mixture forms into a soft ball.

3) Cover dough with plastic wrap and chill for at least 30 minutes in the refrigerator.

4) Using a rolling pin, roll the dough in between sheets of cling wrap or wax paper until 1/8-inch thick.

5) Using a cookie cutter or a drinking glass, cut out dough into 1 ½-inch rounds. Place on prepared baking sheets.

6) Bake in the pre-heated oven or until cookies are slightly golden around the edges.

7) Dredge cookies in confectioners’ sugar and shake off excess. Let cool completely, then store in an air-tight container.

8) Make the dulce de leche: Remove the paper label of the can of condensed milk. Fill a medium saucepan with water. Bring to a boil, then lower heat to a gentle simmer. Place the can in a pot, making sure it is fully covered in water. Simmer for 2 ½ to 3 hours, adding water occasionally to make sure that the can is always completely submerged in water.

9) Remove can from water and allow to cool to room temperature before opening, about 2 hours.

10) Transfer dulce de leche to an air-tight container. Store in the refrigerator until ready to use.

11) Assemble the cookies: Using an offset spatula, spread one or two tablespoons dulce de leche on the flat side of the cookie. Place another cookie on top to sandwich the filling. Wrap cookies individually in cellophane or wax paper. Store in an air-tight container.

Tip: For a little extra zing, add some lime or lemon zest to the cookie dough.


Compiled Recipe – Aglio E Olio (Spaghetti with Garlic and Oil)

Aglio E Olio (Spaghetti with Garlic and Oil)

* 200 grams dried spaghetti
* ½ cup extra virgin olive oil
* 1 head garlic, peeled, sliced thinly
* salt (to taste)
* ground black pepper (to taste)
* water , for boiling

1) Bring a pot of water to a boil. Season with salt and add spaghetti. Stir then let cook 8 minutes.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden.

3) Add cooked spaghetti to the pan and toss. Season to taste with salt and ground black pepper. Serve immediately.



Compiled Recipe – Fried Calamansi Pork Chops

Fried Calamansi Pork Chops

* 2 tbsp oil
* 2 tbsp butter
* 4 pork chops, patted dry
* 8 pieces calamansi, halved, plus more to serve
* salt (to taste)
* ground black pepper (to taste)

1) In a frying pan over medium heat, heat oil and melt butter.

2) Season pork chops with salt and pepper on both sides.

3) Once pan is hot, add 2 pork chops. Squeeze 2 calamansi over each pork chop. Brown on both sides before removing from pan. Cook remaining pork chops. Serve with steamed rice.




Compiled Recipe – Sweet Potato Toast

Sweet Potato Toast

* 1 large orange sweet potatoes (kamote) , peeled, sliced lengthwise
* 1 tbsp. oil
* 3 tbsp. peanut butter
* 1 banana, use lakatan variety, peeled, sliced
* 2 tbsp. honey
* salt (to taste)

1) Brush cut sides of camote with oil. Sprinkle with salt. In a toaster, toast 5 minutes or until softened.

2) Spread peanut butter on camote. Top with bananas and drizzle with honey.


Compiled Recipe – Caramel Ice Cream Sundae

Caramel Ice Cream Sundae

* 1 cup sugar
* 6 tbsp unsalted butter, cubed
* ½ cup whipping cream
* 1 ½ tsp instant coffee powder
* 1 pinch salt

1) Heat sugar in a heavy bottomed saucepan over medium low heat until melted and deep amber in color, about 8 to 10 minutes. (Note: Don’t mix the sugar; simply swirl it around the pan by tilting the handle.) Once melted, Remove from heat then immediately add whipping cream; whisk to combine.

2) Stir in instant coffee powder and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or airtight glass jar or pour over ice cream scoops.




Compiled Recipe – Corned Beef Hashbrowns

Corned Beef Hashbrowns

* 4 cups potatoes, grated
* 1 small white onion, grated
* 2 cloves garlic, grated
* ½ cup corned beef
* salt
* ground black pepper
* oil (for frying)

1) Squeeze dry potatoes, onion, garlic and corned beef; season with salt and pepper to taste.

2) Divide into 4 before pan frying in olive oil over low heat, flipping once, until browned and crisp on both sides.




Compiled Recipe – Hummingbird Cake

Hummingbird Cake

* 3 cups all purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 2 cups sugar
* 1 cup vegetable oil
* 3 large eggs, beaten lightly
* 2 ½ tsp vanilla extract
* 1 ¾ cups ripe bananas (lakatan), mashed
* 1 (227 gram) can crushed pineapple, including juices
* ¾ cup roasted unsalted macadamia nuts
* banana chips (to garnish)
* 1 cup sugar
* 1 cup whipping cream
* 1 cup dessicated coconut
* 1 cup roasted unsalted macadamia nuts, coarsely chopped
* ½ cup butter
* 1 (225 gram) block cream cheese
* 2 ½ cups confectioners’ sugar
*1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (9-inch round cake pans).

2) Sift together flour, baking powder, baking soda and salt into a large bowl. Add sugar and stir to combine.

3) Add vegetable oil, eggs and vanilla extract. Stir until dry ingredients are moistened. Add bananas, pineapples and macadamia nuts; stir to combine.

4) Divide batter evenly between prepared pans. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely in pans on a wire rack.

5) Make the caramel: Combine sugar and ¼ cup water in a heavy-bottomed saucepan over low heat. Stir gently until sugar dissolves. Increase heat and boil until syrup turns amber in color. Remove from heat. Add cream slowly to avoid splattering. Return to heat and stir until caramel is smooth. Remove from heat then stir in coconut and nuts. Set aside to cool.

6) Make the frosting: Beat butter and cream cheese in a bowl until smooth. Gradually beat in confectioners’ sugar ; beat until fluffy. Add vanilla extract. Refrigerate for a few minutes until firm enough to spread.

7) Place one cake layer on a cake plate or cake stand. Spread a thin layer of frosting on top. Spread half of the caramel on top of the frosting. Top with the second cake layer. Spread frosting on the top and sides of the cake. Refrigerate for about 30 minutes or until frosting is firm.

8) Spread remaining caramel on top of the cake. Pipe remaining frosting along the top edge of the cake. Garnish with banana chips. Chill until ready to serve.


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.