Compiled Recipe – Cream Cheese Leche Flan

Cream Cheese Leche Flan

* 1 cup sugar
* ½ cup or 4 oz. cream cheese
* 1 (300 ml) can condensed milk
* 300 mL water (you can use the can of condensed milk to measure)
* 6 medium sized eggs
* 1 tsp. vanilla

1) Preheat oven to 350°F.

2) Heat sugar in a saucepan without stirring. Allow the sugar to caramelize slowly and evenly by swirling the pan. When the melted sugar has reached a dark amber color, pour it into an 8-inch cake pan and coat the bottom and sides. Use a thick pot holder while doing this because the caramel is very hot and will make the cake pan hot as well. Allow the caramel to cool until it has hardened.

3) Combine eggs, condensed milk, water, cream cheese and vanilla. Whisk until well combined. You can also use a hand mixer, immersion blender, or a regular blender. Strain egg and cream cheese mixture straight into the cake pan with the hardened caramel.

4) Place the cake pan in an oven-safe dish or pan and fill the pan up with water until it comes halfway through the cake pan. Place in the oven and bake for 1 hour and 20 minutes.

5) Remove from the oven and let cool on a baking rack. Run a knife around the edges and invert the leche flan onto a large serving plate.



Compiled Recipe – Iced Coffee Frappe

Iced Coffee Frappe

* 1 ½ cup double strength coffee, chilled (4 tbsp. coffee per 6 ounces or 1 ½ cup cold brew coffee concentrate)
* ½ cup low fat milk
* 2 tbsp. sugar
* 1 ½ cup ice, plus more, if desired
* whipped cream (optional)
* chocolate sauce (optional)

* In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend. Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.


Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


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.




Calamansi Coconut Muffins

Calamansi Coconut Muffins

* ½ cup vegetable oil
* 1 cup sugar
* 2 large eggs
* 1 ½ cup all-purpose flour
* 1 cup desiccated coconut
* 1 ½ tsp baking powder
* ½ tsp salt
* 1 tbsp calamansi zest
* ¾ cup canned coconut milk
* ¼ cup fresh calamansi juice
* 2 tbsp sugar
* 1 tbsp calamansi zest
* 3 tablespoons desiccated coconut or sweetened shredded coconut

1) Pre-heat oven to 350◦F. Line a 12 cup muffin pan with cupcake liners.

2) Whisk oil, sugar and eggs until creamy.

3) Combine flour, coconut, baking powder, salt and zest in another bowl.

4) Whisk flour mixture into egg mixture until just combined. Whisk in coconut milk and calamansi juice.

5) Make the topping: Combine all ingredients in a bowl.

6) Divide batter evenly among muffin cups. Sprinkle with topping. Bake until a toothpick inserted in the center comes out clean, for 20 to 22 minutes. Cool in pan for 5 minutes.



Compiled Recipe – Chori Sliders

Chori Sliders

* ½ cup mayonnaise
* 1 tsp Spanish paprika
* 1 tsp sugar
* 1 tsp tomato ketchup
* salt (to taste)
* 500 (380 gram) can ground pork
* 6 cloves garlic, grated
* 2 tbsp Spanish paprika
* 1 tsp chili powder
* 1 tsp ground oregano
* 2 tsp salt
* 1 tsp ground black pepper
* 3 tsp sugar
* 3 tbsp cane vinegar
* 1 tbsp soy sauce
* 1 medium red bell pepper
* 2 medium red onions, sliced thinly
* ½ mango , flesh only
* 1 tbsp parsley leaves, chopped
* 1 tbsp vegetable oil
* 6 to 9 hamburger buns, mini, or dinner rolls, warmed

1) Make the paprika mayonnaise: Combine all ingredients in a bowl. Season to taste with salt. Set aside.

2) Make the chorizo patties: Combine all ingredients in a bowl; mix well. Cover and refrigerate for 30 minutes to 1 hour.

3) Make the mango-bell pepper slaw: Grill bell pepper over an open flame until charred. Let cool slightly then peel off blackened skin. Discard core and seeds then chop into small cubes. Combine bell pepper and remaining ingredients in a bowl. Season with salt salt and pepper. Set aside.

4) Form chorizo into 6 to 8 patties. Heat vegetable oil in a frying pan over medium heat. Pan-fry patties in batches until cooked and browned, about 1 ½ to 2 minutes per side. Drain on paper towels.

5) Spread paprika mayonnaise on the bottom half of a burger bun. Top with chorizo patty and mango-bell pepper slaw. Cover with top bun half. Repeat with remaining ingredients. Serve immediately.






Compiled Recipe – Pickled Radish

Pickled Radish

* ½ cup cane vinegar
* 2 tsp salt
* 1 tbsp sugar
* 1 tbsp coriander seeds
* 1 tsp peppercorns
* 2 bay leaves
* 10 small radishes, watermelon radishes, cleaned and sliced into quarters

1) Heat vinegar, salt, coriander seeds, peppercorns and bay leaves in a medium saucepan over medium heat until just boiling. Set aside.

2) Place watermelon radishes in a sterilized 8-ounce jar. Pour in warm pickling brine until almost full. Cover tightly and turn the jar over to help create a seal.

3) Let pickles sit overnight or up to 1 week before serving. Best served alongside adobo, beef stews and fried chicken.


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.