Sizzling Jambalaya Rice

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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

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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.

Banana Raisin Bread

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Ingredients:
4 ripe bananas, mashed
1/4 cup raisins, set aside some for toppings
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
1/2 teaspoon salt
1 tablespoon vinegar dissolved in 1/2 cup evaporated milk
1/2 cup vegetable oil
2 tablespoon banana flavoring or vanilla extract

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, milk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana and raisins.

2. Pour batter in prepared loaf pan until 3/4 full. Top with remaining raisins.

3. Bake in preheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread.

Polvoron

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Yield: 40 pieces

Ingredients:
2 cups all purpose flour
1 cup powdered milk (I used Nido Fortified)
3/4 cup white sugar
1/2 cup butter, melted
* japanese paper or or cellophane
* polvoron moulder

Flavoring: (Optional)
3/4 cup (crushed toasted pinipig, ground cookies and cream(Oreo), chocolate powder, etc…)

Procedures:
Part 1
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2
1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add the flavoring you choose then stir well.

Part 3
1. In a polvoron mold, scoop and press the mixture until compact.
2. Freeze polvoron for 30 minutes or until firm then wrap with japanese paper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!

Simple Chocolate Cupcake with Choco Frosting

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Yield: 16 medium 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 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

Procedures:
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 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 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.

Oven-Baked Lechon Belly

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Ingredients:
2-3 kilo pork belly, wash and clean
2 tablespoons salt
1 tablespoon grind black pepper

Brine:
5 cups water
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
5 tablespoons rock salt

Stuffing:
1 stalk lemon grass (tanglad)
3 cloves garlic, crushed
2 onions, quartered

Glaze:
3 fresh milk (optional)
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with salt and pepper.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then place in a baking pan.
5. Bake in a preheated oven over 350 degrees Fahrenheit for 2 1/2 hours. Baste every 30 minutes.
6. Set oven into a grill then baste with milk/oil mixture.
7. Grill each side for 3-5 minutes or until the skin is crispy.
8. Remove from the oven then chop into serving pieces. Serve with Lechon sauce.

Dulce De Leche Cheesecake

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Ingredients:
For the Crust:
2 cups crushed grahams
6 tablespoon butter, melted
4 tablespoon sugar

For the Filling:
3 packs cream cheese, softened
1 1/4 cups white sugar
3 eggs
1 cup sour cream
3 tablespoon flour
3 teaspoon vanilla extract

Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Procedures:
Part 1 (Crust)
1. In a bowl, mix together the crushed grahams, butter and sugar until the mixture is moistened.
2. Press the mixture into round cake pan. Chill in the refrigerator while preparing the filling.

Part 2 (Filling)
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, sour cream, vanilla and mix until well combined. Add flour and mix until just combined.
2. Pour the cream cheese mixture into the prepared crust.
3. Bake in preheated oven at 350 Fahrenheit for 60 minutes. After baking, let it stay in the oven for at least 60 minutes.

Part 3(dulce de leche):
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch are well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.Let it cool.
4. Top cheesecake with dulce de leche. Chill in the refrigerator until ready to serve.

Tuna Aglio Olio

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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.

Dulce De Leche Banana Bread

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Ingredients:
4 ripe bananas, mashed
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon ground cinnamon
2 pieces eggs
1 cup white sugar
1/2 cup vegetable oil
2 tablespoon buttermilk dissolved in 1/2 cup water
2 tablespoon banana flavoring or vanilla extract

Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Procedures:
Part 1(banana bread)
1. In a bowl, combine the sugar, eggs, vegetable oil, buttermilk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana.

2. Pour batter in prepared loaf pan until 3/4 full.

3. Bake in reheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread. Set aside.

Part 2(dulce de leche):
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.

2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.

3. Remove from heat. Stir in vanilla and butter.Let it cool.

4. Top banana bread with dulce de leche. Serve and enjoy.

Pork Barbecue (Inihaw na Baboy)

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Ingredients:
1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)

Marinade:
1 cup soy sauce
1/4 cup calamansi or lime juice
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder
1/4 cup banana ketchup (optional)

Procedures:
Part 1
1. In a large container, combine marinade ingredients and pork. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 2
1. In a bowl, combine 1/4 cup marinade then mix with 1 tablespoon oil and ketchup for basting.

Part 3
1. Arrange marinated pork as desired on bamboo skewers then brush with marinade mixture.
2. Repeat the steps for the remaining pieces.

Part 4
1. Grill pork over hot charcoal for 5 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with spicy vinegar. Enjoy!