Compiled Recipe – Mango Basil Sorbet

Mango Basil Sorbet

* ½ cup sugar
* 3 tbsp fresh basil leaves
* 3 large mangoes, ripe, cubed, about 450 grams
* 6 to 8 tbsp basil syrup (recipe follows)
* 2 tbsp fresh calamansi juice
* 1 tsp calamansi zest
* pinch of salt
* 1 tbsp basil, from basil syrup
* 1 tbsp calamansi liqueur (use Manille liqueur, optional) or plain vodka (optional)

1) Make the basil syrup: Bring sugar and ½ cup water in a saucepot to a boil over medium heat; do not stir. Turn off heat and add basil leaves. Allow to cool then strain. Reserve the basil leaves and set syrup aside.

2) Puree mangoes, basil syrup, calamansi juice, zest and salt in a blender. Adjust sweetness with basil syrup to taste. (Note that sweetness will mellow once sorbet is frozen.)

3) Mix in basil leaves and liqueur, if using.

4) Pour into a freezer friendly container and freeze until solid, about 4 hours. Break it up with a spoon and puree in a blender until very smooth. Freeze again until ready to serve. Scoop sorbet into ice cream cups.



Compiled Recipe – Boneless Lechon

Boneless Lechon

* 1 cup salt
* ¼ cup sugar
* 1 tsp ground black pepper, coarsely ground
* 4 cups cold water, divided
* 1 2/3 kilo whole pork belly, bones removed
* lechon sauce (to serve)

1) In a saucepan over medium heat, add salt, sugar, pepper to 1 cup water. Stir to dissolve the salt and sugar. Once dissolved, remove from heat and pour into a container (with a lid) that can hold the pork belly. Add remaining cold water. Set aside to cool completely.

2) Once cooled, place pork belly into the brine, ensuring that it’s fully submerged. Cover and refrigerate for at least 24 hours , up to 72 hours (3 days).

3) Pre-heat oven to 350◦F.

4) Remove pork from brine and place on a roasting pan. Bake in the middle rack of the oven for 3 hours or until the skin is crispy and the meat browned.

5) Remove from oven and let rest for 10 minutes before carving with a sharp knife. Serve while hot with lechon sauce on the side, if desired.



Compiled Recipe – Pastillas Cake

Pastillas Cake

* 1 ¾ cup cake flour
* ½ cup caster sugar, divided
* ¾ cup powdered milk
* 1 tbsp baking powder
* 1 tsp salt
* ½  cup butter, cut into 16 pieces
* ½ cup canola oil
* 4 large eggs, separated
* ¼ cup condensed milk
* 1 cup fresh milk
* 1 tbsp vanilla extract
* 3 chocolate trees (for garnish)
* 1/3 cup fresh milk, hot
* 1 ¼ cup powdered milk
* 1 tsp vanilla extract
* 3 cups powdered sugar, sifted
* 1 cup butter, softened

1) Pre-heat oven to 325◦F. Grease , flour and line bottoms of 3 6-inch pans.

2) Meanwhile, sift flour into the bowl of a stand mixer. Add ¼ cup sugar, powdered milk, baking powder and salt. With the mixer running, add butter, one piece at a time. Pour in canola oil. Increase speed to Medium until mixture forms clumps. Decrease speed to Low.

3) In a medium bowl, whisk egg yolks, condensed milk, fresh milk and vanilla. With mixer running, gradually pour egg mixture into butter mixture. Gradually increase speed to Medium until mixed.

4) In a mixing bowl, whisk egg whites, on Medium-High until soft peaks form. Add remaining sugar; whisk until stiff. Fold into batter in 3 batches using a spatula.

5) Divide batter among pans. Bake 25 minutes or until a toothpick emerges from a cake with few crumbs. Turn upside down on racks until cool.

6) Meanwhile, make Buttercream: Mix hot milk and powdered milk; cool. Beat butter on medium speed. Add milk mixture and vanilla; beat until mixed. Add powdered sugar in batches, beating well after each addition. Increase speed to High; beat until smooth and creamy.

7) To assemble cake: Spread milk buttercream between layers; cover with crumb coat. Chill until hardened. Frost cake with remaining buttercream. Place white chocolate trees on top of cake. Chill until firm; slice and serve.



Compiled Recipe – Marshmallow Topped Cracker Toffee

Marshmallow Topped Cracker Toffee

* 12 saltine crackers
* 1 cup butter, cubed
* 1 cup sugar
* ¼ tsp salt
* 3 cups marshmallow, small

1) Pre-heat oven to 400◦F.

2) Arrange crackers in a silicone pan mold or 9-inch square baking pan lined with silicone coated parchment paper with an overhang. Set aside.

3) Heat butter, sugar and salt in a heavy bottomed saucepan over low heat. Stir until mixture begins to simmer. Allow sugar to turn amber brown (300◦F on a candy thermometer or hard crack stage), stirring occasionally.

4) Pour toffee over prepared crackers, using spatula to spread mixture in an even layer.

5) Bake 5 minutes or until the toffee has bubbled and soaked through the crackers. Remove from oven, then layer marshmallows over crackers. Broil 1 minute or until marshmallows are puffed and beginning to brown. Cool on a cooling rack. Use scissors to cut into squares. Store in an air-tight container.




Compiled Recipe – Espresso Hot Fudge Sauce

Espresso Hot Fudge Sauce

* water (for boiling)
* 200 grams un-sweetened chocolate squares
* ½ cup butter
* 2 cups sugar
* 3 tbsp instant coffee
* 1 cup milk

1) Boil water in a medium pot. Remove from heat and cool for 2 minutes. Combine unsweetened chocolate squares and butter in a bowl. Place bowl over pot of hot water, making sure bowl does not touch water.

2) Stir constantly until smooth and runny. Add sugar and instant coffee; whisk until blended. Add milk; continue mixing until sugar has dissolved. Transfer mixture to a clean lidded jar.

3) Chill for at least 1 hour before using. Refrigerate for up to 2 weeks.




Compiled Recipe – Avocado Leche Flan Popsicles

Avocado Leche Flan Popsicles

* 2 medium-sized avocadoes, ripe, peeled and pitted
* 1 cup milk, low-fat
* 2 tbsp coco sugar
* 1 cup leche flan, prepared, cut into ½-inch cubes

1) Place leche flan cubes into ice pop molds, about 3 to 4 cubes per mold.

2) Place the avocados, milk and coco sugar in a blender. Blend until smooth, then pour into ice pop molds. Freeze for 4 hours or overnight.

3) Loosen up the popsicles by dampening the sides of the mold. Serve the popsicles immediately.




Compiled Recipe – Chocolate Candy Cookies

Chocolate Candy Cookies

* 1 cup unsalted butter, softened
* ½ cup sugar
* 1 ½ cup brown sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 tsp baking soda
* 1 ½ tsp baking powder
* ½ tsp fine sea salt
* 2 ¾ cups all purpose flour
* 2 cups candy bar

1) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium high  speed until fluffy, about 3 minutes.

2) Add eggs and vanilla extract to the butter mixture; beat for 2 minutes.

3) Sift together baking soda, baking powder, salt and flour. Add to the butter-egg mixture; mix just until everything is fully incorporated.

4) Add chocolate chips your candy of choice; mix by hand just until well distributed. Chill batter in the refrigerator for at least an hour or up to 36 hours.

5) When ready to bake, pre-heat oven to 350˚F and line baking sheets with parchment paper. Shape dough, about 2 tablespoons each, into balls. (Note: you can also use a medium-sized ice cream scoop.) and place 2 inches apart, on the prepared baking sheets. Bake for 12 to 14 minutes in the pre-heated oven until the edges are nice and golden brown. Do not over bake.

6) Remove from the oven; allow cookies to stay on the baking sheet for 2 minutes. Transfer cookies to a wire rack; let cool for at least 3 minutes before serving.


Compiled Recipe – Mini Ube Mamon

Mini Ube Mamon

* 2 cups cake flour
* 1 cup sugar, divided
* 1 tsp baking powder
* ½ cup water
* ½ cup evaporated milk
* ½ cup corn oil
* 1 tsp ube flavocol
* 6 eggs, yolks only
* 10 eggs, whites only
* 1 tsp cream of tartar
* butter, melted
* sugar
* cheese (grated), optional

1) Sift together flour, ½ cup sugar and baking powder.

2) In a large bowl, combine water, milk, oil, flavocol and egg yolks.

3) Mix together the liquid and dry ingredients. Do not overmix.

4) Using an electric mixer, beat egg whites, remaining sugar and cream of tartar until medium peaks form; fold into the prepared mixture.

5) Pour into lined mammon or cupcake molds until three-fourths full. (Note: You may also use the muffin pan.)

6) Bake at 350˚F for 20 to 30 minutes.




Compiled Recipe – Beef Bulgogi Bao with Kimchi Slaw

Beef Bulgogi Bao with Kimchi Slaw

* 1 medium pear, Asian, peeled, cored and chopped
* 1 small white onion, chopped
* 2 cloves garlic, peeled
* 1 (1-inch) piece ginger, peeled and chopped
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 2 tbsp sesame oil, plus more to cook
* 500 grams sirloin, sukiyaki cut
* 2 tbsp vinegar
* 1 tbsp brown sugar
* 1 small head cabbage, cored and sliced thinly
* 1 cup kimchi, store-bought, chopped
* 8 store bought mantou buns, steamed according to package directions.
* Japanese mayonnaise (to top)
* white sesame seeds (to top)

1) Make the marinade: Whiz pear, onions, garlic, ginger, soy sauce, sugar and sesame oil in a blender until smooth.

2) Place beef in a large bowl. Add marinade, mix and marinate for at least 10 minutes.

3) Meanwhile, make the kimchi slaw: Combine vinegar and sugar in a large bowl. Add cabbage, carrots and kimchi; toss until well combined. Set aside.

4) Heat sesame oil in a skillet over medium high heat. Drain beef and cook for about 5 minutes or until cooked through.

5) Place beef and kimchi slaw between buns. Drizzle with Japanese mayonnaise and sprinkle with sesame seeds.


Compiled Recipe – Orange Butter Cake

Orange Butter Cake

* 1 ½ cups all purpose flour, plus more to coat the pan
* 1 tsp baking powder
* ¼ tsp salt
* ½  cup whole milk, at room temperature
* 1 tsp vanilla extract
* ½ cup unsalted butter
* 1 cup sugar
* 2 seedless navel oranges, zest only
* 2 large eggs, room temperature, beaten
* 2 navel oranges, juice only
* ½ cup sugar
* ½ cup water
* 2 navel oranges, sliced into thin rounds using a mandolin
* 3 tbsp orange marmalade
* 2 to 3 tbsp water

1) Pre-heat oven to 350˚F.

2) Grease an 8-inch round cake pan. Line bottom with parchment paper. Coat pan with flour and shake off excess.

3) Sift together flour, baking powder and sea salt into a medium bowl.  Repeat twice. Set aside.

4) Combine milk and vanilla in another bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and orange zest on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl.

6) With the mixer on medium speed, add eggs one at a time, scraping the sides down once both eggs have been added. Beat for 1 more minute.

7) Turn speed to low. Alternately add flour mixture in 4 additions and milk mixture in 3 additions.

8) Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before unmolding cake.

9) While cake is baking, make the candied orange slices: Place all ingredients in a non-reactive saucepan over low heat. Bring to a simmer then cover. Simmer until pith is tender and translucent, about 20 to 25 minutes. Transfer slices to a wire rack and cool completely.

10) Arrange candied orange slices on top of the cooled cake in overlapping pattern, covering the entire cake.

11) Make the glaze: Combine marmalade and hot water in a small saucepan over medium-low heat. Cook until smooth. If your marmalade is still chunky, add 1 more tablespoon of water. (Note: Glaze should be used while warm.) Brush candied orange slices with the warm orange glaze.

12) To cut the cake, use the sharp chef’s knife (not the serrated knife) and slowly saw through the orange cake slices then push down through the cake. Clean the knife after cutting each slice.