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.

Pansit Lucban with Bagnet


Ingredients:
1/2 kilo pancit miki (miki lucban)
1/4 kilo pre-cooked bagnet
3 cloves garlic, minced
1 onion, chopped
5 tablespoons soy sauce or fish sauce
3 cups pork broth or water
1 cup Baguio beans or snow peas
1 chayote, sliced
1 carrot, sliced
3 bundles bok choy or pechay, chopped
1/2 teaspoon ground pepper
4 tablespoons cooking oil
spicy vinegar to taste

Procedures:
Part 1
1. In a pan, fry bagnet until crispy. Put into a strainer and set aside.
2. Drain and let it cool then chopped into serving pieces. Set aside.

Part 2
1. In a pan, heat oil and stir fry all veggies for 3 minutes or until half-done. Set aside.
2. In a same pan, saute garlic and onion.
3. Add fried meat, water, soy sauce, salt and pepper. Bring to boil.
4. Add noodles then cook until it has absorbs the liquid and tender.
5. Add vegetables then cook until done.
6. Turn off the heat and transfer into serving plate. Serve with vinegar.

Chocolate Salted Caramel Cupcakes


Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1/3 cup butter
2/3 cup cocoa powder
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Procedures:
Part 1
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.
3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.
4. Pour batter in prepared mini cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove from oven and let it cool for 5 minutes before removing from the pan.

Part 2
1. To make the frosting, in a small sauce pan melt butter over low heat then add sugar and cocoa powder. Stir until the mixture is smooth and thick. Remove from heat then let it cool. Add milk and vanilla then whisk until mixture becomes soft.
2. Frost top of the cupcakes then drizzle with caramel sauce. Enjoy

Classic Muffin


Ingredients:
1/2 cup butter, softened
1 cup white sugar
2 raw eggs
1/4 teaspoon vanilla extract
¼ cup evaporated milk

Dry Mixture:
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Procedures:
Part 1
1. In a bowl, combine flour, baking powder and salt then mix until well blended.

Part 2
1. In a mixing bowl, whisk together the milk, butter, sugar and vanilla extract until just blended.
2. Add egg one at a time then whisk well.
3. Add half of dry mixture and half of wet mixture then mix until blended.
4. Repeat the procedure until all the mixture are consumed.

Part 3
1. Prepare muffin pan by brushing with butter and sprinkling with flour.
2. Pour the filling into muffin pan then bake in a preheat oven over 350 degrees Fahrenheit for 20 minutes or until center springs back when touched.
3. Remove from oven and let it cool for 5 minutes before removing from the pan.. Serve.

Tinapa Spring Rolls


Ingredients:
12 pieces spring roll wrappers
1 raw egg, beaten
vegetable oil for frying

Filling:
1 smoked milkfish(tinapang bangus), flake and discard bones
1 small bunch parsley, finely chopped
2 salted eggs, scoop out and chopped
1 bird’s eye chili(labuyo), chopped
2 tomatoes, discard the seeds and chopped
salt and pepper to taste
1 white onion, minced

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 spring rolls is half-submerged.
2. When the oil is hot enough, deep fry spring rolls for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with spicy vinegar.

Homemade Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground meat (beef/pork/combined)
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
1/4 cup parsley, finely chopped
2 cups tomato sauce
1/2 cup tomato paste
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons sugar
2 tablespoons cooking oil
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)
1 pork cube(optional)

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

Part 2
1. In a large saucepan, heat oil and saute garlic and onion.
2. Add ground meat and cook until brown.
3. Add hot dogs, tomato sauce, tomato paste, ketchup, pork cubes, parsley and water.
5. Simmer for 20 minutes. Stir occasionally.
6. Add evaporated milk, sugar salt and pepper. Simmer a few more minutes. Stir occasionally.
7. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Garnish with parsley. Enjoy!

Classic Pancakes


Ingredients:
200 grams all-purpose flour
1/4 cup melted butter
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 raw egg, beaten
300 ml evaporated milk
1 teaspoon vanilla

Serving:
powdered sugar(optional)
maple syrup
vanilla whipped cream

Procedures:
Part 1
1. In a bowl, combine flour, sugar, baking powder, salt. Mix well.
2. In another bowl, combine milk, eggs, vanilla and melted butter.
3. Combine the two mixtures then whisk until well blended.

Part 2
1. Heat a non-stick pan in a low heat, grease using melted butter then scoop and pour 1/3 cup of batter.
2. Swirl the batter then cook for 20 seconds or until almost set. Flip and cook the other side until golden brown.
3. Repeat the steps for the remaining batter.
4. Transfer the pancakes to serving plates. Sprinkle with powdered sugar then serve with maple syrup and vanilla whipped cream.

Fresh Lumpia (Lumpiang Sariwa)


Ingredients:
Filling:
1/2 cup ground pork
2 cups carrots, shredded
2 cups cabbage, shredded
2 cups water chestnuts(sayote) or turnips(singkamas), shredded
1 cup baguio beans, shredded(optional)
1 tablespoon onion, minced
4 cloves garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
butter or cooking oil
Salt to taste

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; minced

Procedures:
Cook the Filling:
1. In a saucepan, heat butter and saute garlic and onion.
2. Add ground pork, simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt according to taste. Set aside.

How to make the Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
4. Boil in a very low fire, stirring occasionally until the sauce thickens.
5. Add the garlic. Set aside.

To Wrap the Filling:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts.

Chicken Arroz Caldo


Ingredients:
4 pieces chicken thighs or drumsticks
2 cups sticky rice(malagkit), uncooked
5 cups water or chicken stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce(patis)
1 teaspoon ground pepper
1 chicken broth cube(optional)
safflower(kasubha)(optional)
spring onions for garnishing(optional)
4 pieces eggs, hard-boiled(optional)
toasted garlic, chopped(optional)
calamansi or lemon juice(optional)

Procedures:
Part 1
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add chicken, chicken broth cubes, pepper and fish sauce.
3. Cook until chicken is tender and color turns to golden brown.
4. Transfer everything into a large bowl then set aside.

Part 2
1. In a same pan, Add rice then saute for 2 minutes.
2. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary.
3. Adjust seasoning according to taste then simmer for a few minutes.
4. Transfer to serving bowl then add hard-boiled eggs and chicken.
5. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.

Butterfly Squid


Ingredients:
4 pieces Giant Squid
1/2 cup cornstarch
1/4 cup flour
2 raw eggs, beaten
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking oil
bamboo skewers

Procedures:
Part 1
1. In a bowl, combine cornstarch, flour, chili powder, paprika, garlic powder, onion powder, salt and pepper then mix well.
2. Prepare beaten eggs in a separate bowl.

Part 2
1. Clean the squid and remove the skin.
2. slit a long horizontal line on topside then press to flatten.
3. Slice 2 inch apart on both sides of the squid.
4. Skewered each squid then season with salt and pepper.
5. Dredge squid into dry mixture then shake off to remove excess mixture.
6. Dip in beaten eggs and dredge again into dry mixture to coat all sides.
7. Repeat the steps for the remaining squid. Set aside.

Part 3
1. In a pan, heat enough oil then deep fry each squid for a minute or until golden brown.
2. Drain then serve with dipping sauce.