Spicy Eggplants, Beans and Tofu

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Ingredients:
2 pieces eggplants, cut into serving pieces
200 grams firm tofu, sliced and fried
1 tablespoon precooked black beans, washed
5 cloves garlic, minced
1 red bell pepper, sliced
2-3 pieces red chili
10 pieces basil leaves
1/2 cup vegetable oil
salt and pepper to taste

Sauce:
1/4 cup soy sauce
2 tablespoons balsamic vinegar or black vinegar
2 tablespoons rice wine
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 teaspoon red pepper flakes

Procedures:
Part 1
1. In a bowl, combine sauce ingredients. Set aside.

Part 2
1. In a pan, heat oil saute garlic until fragrant.
2. Add eggplants then stir cook until starts to soften.
3. Add black beans, bell pepper, red chili and tofu.
4. Pour the sauce then simmer and cook for 3-5 minutes or until thickened. Add water if necessary.
5. Add basil then adjust seasoning with salt and pepper.
6. Serve with steamed rice.

Classic Lemonade

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Ingredients:
1 cup lemon juice (6-8 fresh lemons)
3 cups water
lemon slices
ice

Syrup:
1/2 cup white sugar
1/2 cup water

Procedures:
1. In a saucepan, combine sugar and water then bring to boil over low heat. Keep stirring until fully dissolved. Let it cool and chilled.

2.In a pitcher, combine lemon juice, lemon slices, syrup and water then stir until well combined. Serve with ice.

Chicken Lumpiang Shanghai

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

Filling:
400 grams chicken breast fillet, ground
1 onion, minced
1 small carrot, minced
3 stalks of parsley, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground pepper

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.

Buko Salad Recipe

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Ingredients:
4 cups young coconut strips(buko)
2 cans (15oz) fruit cocktail
1 jar(12 oz) Nata de coco
1 can(14 oz) condensed milk
1 pack(7 oz) all-purpose cream
1 small bottle sugar palm fruit(kaong)(optional)
1 can(8 oz) pineapple tidbits(optional)
1/2 cup jackfruit(langka)(optional)
100 grams raisins(optional)

Procedures:
Part 1
1. In a strainer, drain all the fruits thoroughly for at least 30 minutes.

Part 2
1. In a bowl, combine all fruits then gently stir.
2. Add condensed milk and all-purporse cream, mix until well blended
3. Cover and refrigerate for at least 6 hours or overnight. Serve cold.

Shrimp and Chicken Alfredo Pasta

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Ingredients:
350 grams fresh shrimp, peeled and deveined
3 pieces Chicken fillet
350 grams fettuccine, cooked according to package instruction
1/4 cup butter
1 red bell pepper, cut into cubes
salt and pepper to taste
grated Parmesan cheese
chopped spring onion

Alfredo Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1/2 cup grated Parmesan cheese

Procedures:
Part 1
1. Rub chicken fillet with salt and pepper then grill until cook.
2. Cut into serving pieces and set aside.

Part 2
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 3
1. In a same pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated Parmesan cheese.
3. Mix well until thickens. Stir into pasta then add red bell pepper, chicken and shrimp.
4. Transfer into serving plate then sprinkle with grated cheese and chopped spring onion.

Note: Alfredo sauce is also available in grocery stores.

Crema de Fruta

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Ingredients:
sponge cake, slice into 2 layers
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup confectioners’ sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1 (Custard Cream):
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well and let it cool, set aside.

Part 2 (Cake Syrup):
1. In a saucepan, pour water and add sugar, cook over low heat until sugar has dissolved. Set aside.

Part 3 (Gelatin):
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved. Set aside.

Part 4 (Assembly):
1. In a rectangular container, arrange 1st layer of sponge cake.
2. Pour half of cake syrup over the sponge cake, spread the custard cream on top and arrange the fruits.
3. Place the 2nd layer sponge cake then repeat step 2.
4. Pour gelatin on top, refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also used fruit cocktail.
2. Sponge cake is also available in grocery or bakery stores. (Sponge cake recipe).

Sponge Cake

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Ingredients:
1 cup flour
1 teaspoon baking powder
2 large egg yolks
1 cup sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract

Procedures:
1. In a bowl, sift flour and baking powder together. Set aside.
2. In another bowl, put egg yolks and sugar. Stir until light and fluffy.
3. Add sifted flour and baking powder into egg mixture. Stir until well blended.
4. In a saucepan, combine milk, butter and vanilla extract. Cook until well blended.
5. Pour milk mixture into egg mixture. Stir until well blended.
6. Pour the mixture into non-stick 7 inch baking pan and bake in 350 degrees Fahrenheit for about 25 minutes or until done. Let it cool.

Creamy Clams Carbonara

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
4 strips bacon, cut into cubes and fried
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

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 oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Add fried bacon then adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Blueberry Graham

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Ingredients:
2 cups blueberry pie toppings
300 grams graham crackers
2 cans (300ml) condensed milk
2 cans (300ml) all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Repeat step 2 and 3 up to 3 layer then spread with blueberry pie toppings.
5. Repeat step 2 and 3 up to final layer then spread with blueberry pie toppings.
6. Store in refrigerator for 3 hours or overnight. Serve cold.

Tip: You may also add fresh blueberry on top.

Calamari Salad

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Ingredients:
500 grams squid, clean and cut into rings
3/4 cup flour
1/2 teaspoon paprika(optional)
salt and pepper to taste
1 egg, beaten
cooking oil for frying
1 pack romaine lettuce (greens)
4 pieces cherry tomatoes, halved
6 pieces pineapple chunk
chopped toasted nuts (optional)
2 tablespoons lime juice
2 tablespoons white wine vinegar
chopped cilantro for garnishing

Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add squid and dip in beaten egg, deep-fry for a minute or until golden brown. Do not overcooked. Drain on paper towel and set aside.

Part 2
1. In a serving bowl, arrange lettuce, tomatoes, pineapple and toasted nuts.
2. Combine lime juice, wine vinegar, salt and pepper then drizzle into salad.
3. Top with fried calamari and cilantro. Serve immediately.