Merienda

Butterfly Squid

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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.

Minatamis na Saging

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Ingredients:
6 plantains(saging na saba), peeled and sliced
1 cup brown sugar
2 cups water
1 teaspoon vanilla

Procedures:
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add vanilla extract and salt then stir well.
3. Put-in the plantains and simmer in a low heat for 15 minutes or until soft.
4. Let it cool then transfer into serving bowl. Serve with ice and milk.

Mango Cheesecake

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Ingredients:
Crust:
1 1/2 cups crushed graham cracker
1 tablespoon brown sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)

Filling:
1/2 cup mango puree
1 cup cream cheese
1/2 cup sour cream
2 raw eggs
1/2 teaspoon lemon extract

Mango Glaze:
1/2 cup mango or mango puree
1/4 cup sugar

Whipping cream for garnishing (optional)

Procedures:
Part 1
1. In a mixing bowl, combine crushed graham, cinnamon powder, sugar and butter then mix until well combined.
2. In a springform pan, spread and press down the crust mixture up to 1/2 inch thick then refrigerate for at least 10 minutes.
3. Bake in a preheated oven over 350 F for 15 minutes. Remove and set aside.

Part 2
1. In a blender, combine mango puree, cream cheese, sour cream, eggs and lemon extract. Blend until smooth.
2. Pour and spread evenly the filling into the crust up to 1 inch thick then bake at 325 F for 40 minutes or until firm. Test for doneness, if toothpick inserted comes out clean. Remove and let it cool.

Part 3
1. Boil sugar and remaining mango puree until slightly thicken.
2. Pour the mixture over the cheesecake. Add whipping cream on the side, chill at least 8 hours. Serve cold.

Steamed Pork Dumplings

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Ingredients:
250 grams ground pork
1 cup cabbage, chopped into small pieces
20-25 pieces gyoza or dumpling wrappers
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste

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, ground pork, combine 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 steamer, arrange the pork dumplings lined with cabbage leaves. 2. Cover and steam for 10 minutes.
2. Serve with dipping sauce.

Easy Shrimp Aglio Olio

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Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
250 grams shrimp, peeled and deveined
2 tablespoons dried basil
2 tablespoons capers
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
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 until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, dried basil, capers and chili flakes then saute for a minute.
2. Put back shrimp then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, garnish with basil leaves then serve.

Chocolate M&M’s Cookies

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Ingredients:
3/4 cup melted butter
1 cup white sugar
1 cup brown sugar(packed)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda dissolved in 2 teaspoon hot water
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cup chocolate chips
M&M’s chocolate candies for toppings

Procedures:
1. In a mixing bowl, cream butter and sugar using electric mixer for 3 minutes or until smooth. Beat in the eggs, one at a time. Add the vanilla, baking soda mixture and salt then mix until well combined.

2. Add the flour to the mixture then mix using a spatula. Fold in 1 cup of chocolate chips.

3. Drop large spoonful of batter into ungreased pan then top with remaining chocolate chips and M&M’s chocolate candy.

4. Bake in preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven, let it cool before removing from the pan.

Tuna Asparagus Pasta

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Ingredients:
500 grams spaghetti pasta(or any desired)
1 big can spicy tuna flakes in oil, drained
2 cups sliced shiitake mushroom
1 bunch asparagus, cut into 3 inch pieces
1 big can evaporated milk
6 gloves garlic, minced
1 large onion, chopped
1/2 cup chicken stock or water
1 cup Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
1 teaspoon ginger powder
salt and pepper to taste

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

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add mushrooms then saute for a minute.
3. Add tuna and ginger powder, saute for 3 minutes.
4. Pour chicken stock and bring to boil.
5. Add evaporated milk, cheese and basil.
6. Season with salt and pepper. Mix well.
7. Add asparagus then cook for another 3 minutes.
8. Add pasta then toss together. Transfer to pasta tray then serve.

Hawaiian Pizza

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Ingredients:
2 pieces pizza crust(10-12 inch diameter)
1 1/2 cup pizza sauce or tomato sauce
150 grams mozzarella cheese or quick melt, grated
dried herb(basil, oregano, rosemary)

Toppings:
1/2 white onion, finely chopped
3 pineapple slices, cut into cubes
5 black forest ham, cut into small squares

Procedures:
Part 1
1. Place pizza crust in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce pizza at the edges.
2. Spread grated cheese on top then arrange toppings evenly.
3. Sprinkle grated cheese and dried herb on top of the toppings. Repeat for the other crust.

Part 2
1. Preheat oven over 350 degrees Fahrenheit then bake for 15-20 minutes or until the crust are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 8-12 serving slices then serve with hot sauce.

Creamy 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
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

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

Part 2
1. In a nonstick pan, heat oil then stir fry 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 grated Parmesan cheese and chopped parsley. Serve and enjoy.

Special Lomi

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Good for 5-6 servings

Ingredients:
500 grams lomi noodles
100 grams pork, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cup cornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste

1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.