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.

Braised Chicken Feet


Ingredients:
1 kilo chicken feet
8 cloves garlic, peeled and crushed
1 large onion, peeled and sliced
1 tablespoon ginger, peeled and minced
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons Hoisin sauce
3 cups water
1 tablespoon brown sugar
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1/2 teaspoon dried chili flakes
salt to taste
1 teaspoon sesame oil
2 star anise
oil for frying
parsley for garnishing

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with salt.
2. Rinse chicken feet thoroughly and drain.

Part 2
1. In a bowl, marinate chicken in soy sauce for 30 minutes. Drain and discard the marinade.

Part 3
1. In a frying pan, heat oil then fry chicken feet until golden brown. Drain.

Part 4
1. In a pot, heat oil then saute ginger, onion, and garlic.
2. Add chicken feet then stir fry for 2 minutes.
3. Add soy sauce, peppercorns, bay leaves, sugar and water.
4. Cover and simmer in a low heat for 30-40 minutes or until tender. Add water in necessary.
5. Add oyster sauce, Hoisin sauce, and chili flakes then simmer for 5 minutes.
6. Add start anise, sesame oil then adjust seasoning according to taste.
7. Cook and simmer until the sauce is almost dry. Toss frequently.
8. Garnish with parsley.

Turbo Broiler Rosemary Chicken


Ingredients:
1 whole chicken, cleaned
1/4 cup milk
3 tablespoons rock salt
2 tablespoons coarse black pepper
5 stalks lemongrass(tanglad), crushed
1 teaspoon dried rosemary
1 tablespoon olive oil

Procedures:
Part 1
1. In a bowl, combine rosemary, rock salt and black pepper then mix well.
2. Using marinade injection, inject the milk to reach deep into the chicken meat.
3. Rub chicken with rosemary mixture including the cavity, between skin and meat.
4. Set aside for at least 30 minutes or overnight.

Part 2
1. Once ready, stuff chicken with lemongrass.
2. Baste the skin with milk/oil mixture.
3. Place in a preheated turbo broiler over 350 degrees Fahrenheit for 1 hour or until golden brown.
4. Serve with lechon sauce.

Pork Blood Stew


Ingredients:
1 kilo pork(liempo or pork loin or pork belly), cut into small cubes
Add pork innards such as ear and intestine(optional)
3-4 cups pork blood
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 tablespoon fish sauce(patis) or 1 teaspoon salt
4 teaspoon brown sugar
1 teaspoon ground pepper
1 tablespoon cooking oil

Procedures:
Part 1
1. Simmer pork for 30 minutes, remove scum that rises to the surface. Drain and save the broth.

Part 2
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork and continue sauteing until color turn to brown.
3. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 5 minutes until absorb the seasoning.
4. Add broth, simmer and bring to boil.
5. Pour pork’s blood, stirring occasionally to keep the mixture from curdling for 5 minutes.
6. Add vinegar and bring to boil without stirring.
7. Add sugar and green peppers. Adjust seasoning according to taste.
8. Simmer for 10 minutes.
9. Remove from fire and serve hot with chicharon(Chicharrón) and puto(sweet rice cake)!

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!

Boneless Crispy Pata


Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper then deep fry over low heat for 20 minutes.
2. Debone pata then fry until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

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.

Roast Beef with Mushroom Sauce


Ingredients:
1/2 kilo beef sirloin, cut into small pieces
200 grams mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons oyster sauce
1 can cream of mushroom
1/2 cup hot water
1 tablespoon butter or margarine
3 tablespoons olive oil
salt and pepper to taste
1/4 teaspoon paprika or chili flakes(optional)
cucumber, chopped for garnishing(optional)

Procedures:
Part 1
1. In a bowl, marinate beef with oyster sauce, paprika, salt and pepper for 30 minutes.
2. In a pan, heat olive oil then stir fry beef for 5 minutes or until brown.
3. Remove from the pan and set aside.

Part 2
1. In a pan, melt butter and saute garlic and onion.
2. Add mushrooms and saute for 3 minutes.
3. Pour water and cream of mushroom then cover and simmer until the sauce is creamy. Stir constantly.
4. Put the beef back into the pan then adjust seasoning according to taste.
5. Simmer for a while and turn off the heat.
6. Transfer to hot sizzling pate then garnish with cucumber. Serve with steamed rice.

Sinigang na Bangus Belly


Ingredients:
3/4 kilo bangus belly, cut into serving pieces
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
8 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 medium-sized white radish(labanos), peeled and sliced
4-5 pieces okra, cut diagonally
2 pieces green pepper(siling haba)
1 bundle kangkong leaves or sweet potato leaves
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add bangus belly, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix, bring to boil.
4. Add vegetables then simmer for 5 minutes. Add kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Serve hot.