Coffee Jelly


Ingredients:
1 pack clear unflavored gulaman
5 cups water
2 tablespoons instant coffee
3/4 cup sugar

2 pack 370ml all purpose cream
1 tablespoons instant coffee
1 pack 190 grams condensed milk

Procedures:
Part 1
1. In a pot, combine gulaman, water, coffee and sugar then stir until dissolved. Cook until it boils, stirring constantly.
2. Transfer into flat container and let it chill overnight or until set completely. Cut into cubes, about 1/4 inch and set aside.

Part 2
1. In a bowl, mix all purpose cream, coffee and condensed milk. Whisk until the coffee is fully dissolved.
2. Add coffee jelly cubes. Chill for at least 30-60 minutes. Serve immediately.

Pork Embotido


Ingredients:
1 kilo ground pork
1 cup carrot, minced
1/2 cup bell pepper, minced
1 cup onion, minced
2 cups bread crumbs
1 pack cheese, grated
2 raw eggs
4 boiled eggs, quartered
4 hotdogs, sliced in half horizontally
1/4 cup raisins
1/4 cup tomato sauce
1/4 cup sugar
1 tablespoon salt
ground pepper

aluminum foil

Procedures:
Part 1
1. Put ground pork in a large mixing bowl. add the raw eggs and bread crumbs then mix.
2. Mix in all the other ingredients except the hotdogs and boiled eggs.

Part 2
1. Put around 3/4 cup of meat mixture in an aluminum foil.
2. Flatten the mixture then arrange horizontally the hotdogs and boiled eggs in the center.
3. Roll the meat so that the hotdogs and boiled eggs are in the center (like a maki).
4. Seal the edge of the aluminum foil. Repeat for the remaining ingredients.

Part 3
1. Steam for 45 minutes. Cool and chill overnight. Slice and serve with dipping sauce.

Spicy Sardines Lumpia


Ingredients:
2 small cans spicy sardines in tomato sauce
1 tablespoons flour
1 raw egg
1 red onion, minced
3 cloves garlic, minced
1/2 teaspoon soy sauce
1 small carrot, minced
3 stalks parsley, chopped
salt and pepper to taste

18-20 pieces lumpia wrappers
cooking oil for frying

Procedures:
Part 1
1. Using a strainer, drain sardines and reserve the sauce.
2. In a mixing bowl, combine sardines, flour, egg, onion, garlic, soy sauce, carrot, parsley, salt and pepper then stir while slightly mashing it using a pair of forks.

Part 2
1. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
2. Fold over the bottom edge of the wrapper to the center.
3. Fold the two sides towards the center and roll. Finally, use water of seal the lumpia completely.
4. Repeat until all wrapped up.

Part 3
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Pan-Fried Garlic Butter Shrimp


Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Beef Mami Soup


Ingredients:
500 grams beef brisket, cut into serving pieces
300 grams miki noodles, cooked
1 piece beef broth cube
3 pieces star anise
4-5 cups water
2 tablespoons vegetable oil
5 cloves garlic, minced
1 onion, chopped
Chinese cabbage, chopped (optional)
3 stalks spring onions, chopped (optional)
2 pieces hard boiled eggs, sliced (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a stock pot, heat oil to saute the garlic and onions until translucent.
2. Stir fry the beef brisket and let it cook until meat turns light brown.
3. Add beef broth cube, star anise and pour water then bring to boil.
4. Lower the heat and simmer until beef becomes tender. Remove scum that rises.
5. Adjust seasoning with salt and pepper according to taste.

Part 2
1. In a serving bowl, arrange noodles and chinese cabbage.
2. Pour the soup and beef brisket, garnish with boiled egg and spring onions.
3. Serve hot immediately.

Tofu Kimchi Stew


Ingredients:
250 grams pork liempo, cut into small bite size pieces
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon chili paste (gochujang)
1 tablespoon bean paste (ssamjang)
onion leeks, chopped
1/4 cup kimchi
tofu, fried and diced
1 cup water
salt and pepper to taste

Procedures:
1. In a pot, heat oil then saute garlic and onion.
2. Add pork and continue sauteing until light brown.
3. Add chili paste, bean paste and onion leek then stir cook for 2 minutes.
4. Add kimchi, fried tofu and water then simmer for 10 minutes.
5. Adjust seasoning according to taste.

Tahong Sisig


Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.

Bagnet Sisig


Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.

Dalgona Coffee


Ingredients:
1 tablespoon coffee
1 tablespoon sugar
1 tablespoon hot water
cold fresh milk
ice

Procedures:
Part 1
1. In a large mixing bowl, combine coffee, sugar and hot water.
2. whisk until mixture turn a light brown and stiff peaks form.

Part 2
1. Fill the cup with 2/3rd cold milk and add some ice.
2. Spoon a foam and add on top of the cup. Serve and enjoy.

Spicy Baby Squid Calamares


Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon cayenne powder
1 teaspoon paprika
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with dried basil.
5. Serve with blue cheese dip.