Minatamis na Saging


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


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.

Hawaiian Pizza


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.

Cheesy Baked Macaroni


Ingredients:
500 grams macaroni pasta

Meat Sauce:
500 grams ground beef
1 pack(150 grams) tomato paste
3 large-sized tomatoes, diced
2 red bell peppers, diced
4 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced
1 large onion, minced
1 cup beef broth
1 teaspoon Spanish paprika
sugar, salt and pepper to taste

White Sauce:
5 tablespoons butter
3 tablespoons flour
1 big can(380 grams) evaporated milk
80 grams Cheddar Cheese
40 grams Parmesan Cheese
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 (Meat Sauce)
1. In a pan, heat olive oil then add butter, ground beef and cook until starts to brown. Set aside.
2. In a same pan, saute garlic, onions, tomatoes and bell peppers until soft.
3. Add ground beef, beef broth, tomato paste and paprika then stir and simmer for 15 minutes or until meat is tender.
4. Season with sugar, salt and pepper to taste then cook for a minute.
5. Add cooked pasta then toss until well combined. Set aside.

Part 3 (White Sauce)
1. In a separate pan, melt butter then add flour and stir until well blended.
2. Pour milk then bring to boil. Season with salt and pepper then stir until starts to thickens.
3. Add cheddar and Parmesan cheese then stir until melted and well blended. Set aside.

Part 4
1. In a baking pan, add macaroni mixture then spread evenly.
2. Pour white sauce on top then spread evenly and make sure to secure the edges.
3. Bake in a preheated oven over 350 degrees Fahrenheit for 15 minutes or until the top is light brown.
4. Remove from oven then let it cool for a while before serving. Enjoy!

Easy Tuna Sisig


Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Pastillas De Leche


Yield: 30 pieces

Ingredients:
3 cups powdered milk, sifted
1.75 cups condensed milk
1/2 cup granulated sugar, sifted

Procedures:
1. In a mixing bowl, pour powdered milk then add condensed milk gradually. Mix well until the texture is similar to dough.
2. Scoop a spoonful of mixture and mold into desired shapes then roll in granulated sugar.
3. Repeat until all the mixture are consumed. Wrap into cellophane or paper.

Sizzling Jambalaya Rice


Ingredients:
1 cup white rice
2 cups chicken stock
200 grams smoked sausage, diced
1 cup annatto oil (1 cup vegetable oil, 1 tablespoon annatto seeds)
1 cup tomato puree
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
1 teaspoon Spanish paprika powder
2 tablespoons oyster sauce
2 bay leaves
1/4 cup green peas
salt and ground pepper to taste

Garnish:
slice of Hard-boiled egg
slice of Lemon
Parsley

Toppings(Optional):
Grilled Pork
Meatballs

Procedures:
1. In a pan, heat annatto oil then saute garlic, onion, and sausage for 3 minutes. Add paprika powder and bell pepper(half) then continue sauteing for a minute.
2. Add tomato puree, oyster sauce, and bay leaves then stir cook for another 2 minutes.
3. Stir in the rice then pour chicken stock. Add more water if necessary. Cover and simmer for 15 minutes or until the rice is cooked.
4. Add green peas and remaining bell pepper then season with salt and ground pepper according to taste. Cook for another 3 minutes.
5.Transfer the jambalaya rice into sizzling plate then top with grilled pork and meatballs. Garnish and serve.

Chocolate Marshmallow Waffle


Yield: 6 waffles

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
2 eggs, separate egg yolk and egg white
1/2 cup vegetable oil
2 cups warm milk
1 teaspoon vanilla
chocolate spread
marshmallow

Procedures:
Part 1
1. In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.

Part 2
1. In a bowl, separate egg whites then beat until stiff peaks form.
2. In another bowl, combine egg yolks, milk and vanilla. Whisk together.
3. Add dry ingredients then mix well. Fold in egg whites.

Part 3
1. Lightly grease waffle iron, then preheat to desired temperature.
2. Ladle the batter then cook for 5-10 minutes or until golden and crisp.
3. Transfer into serving plate then top with chocolate spread and marshmallow.
4. Torch marshmallow then serve together with hot coffee.

Tuna Aglio Olio


Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
1 can spicy tuna flakes in oil, drained
1 tablespoon 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 pan, heat 1 tablespoon olive oil then saute garlic, dried basil, capers and chili flakes.
2. Add tuna and stir cook for 3 minutes then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
5. Transfer to serving plate, garnish with basil leaves then serve.

Easy Chicken Cordon Bleu


Ingredients:
10 pieces chicken fillet
10 slices cheddar cheese
10 slices sweet ham, sliced halves
2 raw eggs, beaten
1/2 cup all-purpose flour
salt and pepper to taste
1 cup bread crumbs
Cooking oil for frying

Procedures:
Part 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. Arrange ham and cheese over the meat and then roll, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.

Part 2
1. Deep fry over low heat for 15 minutes or until golden brown and tender. Drain.
2. Slice the chicken cordon bleu and arrange on a platter. Serve with dipping sauce.