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.


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.