Merienda

Shrimps and Scallops Pasta

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Ingredients:
400 grams spaghetti pasta
250 grams shrimps, peeled, tail intact and deveined
16 units of scallops
8 cloves garlic, peeled and chopped
1 large tomato, seeded, diced
1 large onion, diced
4 tablespoons finely chopped parsley
1/2 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps and scallops until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, onion, tomato and parsley then saute for a minute.
2. Put back 2/3 of shrimps and scallops then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, top with remaining shrimps and scallops then serve.

Cheesy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
2 tablespoons cayenne pepper
2 large tomatoes, seeded, diced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon spring onion, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Sprinkle shrimps with cayenne pepper.
2. In a nonstick pan, heat oil then sear shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with tomatoes, spring onion and grated Parmesan cheese. Serve and enjoy.

Pancit Canton with Lechon Kawali

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Ingredients:
500 grams pancit canton noodles
500 grams lechon kawali, chopped (recipe)
2 pieces pork cubes
10 cups water
1/4 kilo baguio beans, slice diagonally
2 cups cabbage, sliced into strips
1 carrot, julienned
1 cup celery(kintsay), sliced
4 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
1 tablespoon garlic flakes

Procedures:
Part 1
1. In a wok or frying pan, saute the garlic and onions.
2. Put-in ½ of lechon kawali, sauté for 3 minutes.
3. Add soy sauce, water, and pork cubes then simmer for 3 minutes.
4. Put-in pancit canton noodles then cover and simmer until the liquid has been absorbed by the noodles.
5. Add oyster sauce then toss until well combined.
6. Put-in the remaining vegetables, cook for 7 minutes.
7. Adjust seasoning with salt and pepper according to taste.
8. Transfer to serving plate then top with remaining lechon kawali and sprinkle with garlic flakes. Serve with calamansi. Enjoy!

Pan-Fried Chicken Gyoza

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Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Salted Caramel Crepe Cake

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Crepe Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla
2 tablespoons butter, melted

Whipped Cream Ingredients:
3 cups heavy cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Sauce:
salted caramel sauce

Procedures:
Part 1
1. In a bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
2. In another bowl, whisk the eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix well.
4. Refrigerate for one hour or overnight to allow the bubbles to settle.

Part 2
1. In a small nonstick pan, grease using melted butter. Wipe off excess oil with a paper towel.
2. Scoop 1/4 cup of batter then pour and swirling the pan to make as thin as possible.
3. Cook for 30 seconds or until slightly brown, Flip and cook the other side for 10 seconds.
4. Remove from the pan then repeat the steps for the remaining batter.

Part 3
1. Using hand mixer, beat the cream until it forms soft peaks.
2. Add vanilla and sugar then stir until well combined. Do not over beat.

Part 4
1. In a cake stand, place one crepe then add a thin layer of whipped cream.
2. Add the crepe and layer the cream until you have reached the desired height.
3. Allow the cake to chill for at least 30 minutes.
4. Drizzle with salted caramel sauce then cut the cake with a sharp knife. Serve.

Fettuccine in Tomato Sauce

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Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing

Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread.

Homemade Lumpia

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Ingredients:
spring roll wrappers
1 whole egg, beaten
oil for frying

Filling:
500 grams ground pork with fat
4 cloves garlic, minced
1/2 cup onions, minced
1/2 cup carrots, minced
1/2 cup celery, chopped
1/4 cup soy sauce
2 teaspoons ground pepper
2 tablespoons salt

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
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.

Easy Chicken Lollipop

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Ingredients:
12 pieces chicken wings
2 eggs, beaten
1/4 cup all purpose flour
2 cups bread crumbs
1/4 cup calamansi juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, calamansi, salt and pepper then marinate for 15 minutes.
2. In a separate bowl, combine beaten eggs and flour then mix well.
3. Dip the chicken lollipop until well coated then roll in bread crumbs.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.

Coffee Jelly

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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.

Spicy Sardines Lumpia

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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.