Recipes

BUKO PANDAN
Ingredients:
5 Young Buko/Coconut
2 packs of Green Gelatin
1 can (325gms) of Condensed Milk
1 can (325gms) of Nestle Whip Cream
Pandan Leaves or Pandan flavor Syrup
1 bottle (250gms) of Macapuno
Cooking Instructions:
1. On a caserole, boil 4 cups of water and add the
2. Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
3. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least
half inch thick and set aside to get cold .
4. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko
juice. (Put in fridge and you can drink it later on )
5. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your
desired size.
6. Get a salad bowl and mix all ingredients together.
7. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko
Pandan look like a soup.
CREMA de FRUTA RECIPE
Ingredients:
1 medium-sized can fruit cocktail, drained.

1 small tetra pack Nestle cream
Graham crackers, crumbs
Graham crackers, whole
1. Line a rectangular container with three layers of whole Graham crackers. Add more layers if
you want a thicker crust.
2. Spread Nestle cream and fruit cocktail on top.
3. Add Graham cracker crumbs. For firmer layers, use whole Graham Crackersinstead of
crumbs.
4. Spread cream and fruit cocktail on top.
5. Put another layer of Graham crackers, then cream and fruit cocktail.
6. Alternate layers until the desired is achieved.
NO-BAKE OREO CHEESECAKE RECIPE
Ingredients:
• 46 pcs Oreo Cookies

• 1/4 cup melted butter
• 3 packs cream cheese (8oz per pack)
• 1/2 cup sugar
• 1 tsp vanilla extract
• 8 oz whipping or all purpose cream
Preparation Instructions:
For the Crust:
1. Crush 20 Oreo cookies and combine with melted butter.
2. In a 9 inch springform pan, place the crushed Oreos evenly at the bottom and halfway up the
sides.
3. Refrigerate until firm.
For the Filling:
1. In a large bowl, combine cream cheese, sugar and vanilla extract. Mix until smooth and well
combined.
2. Stir in whipping cream gently.
3. Crush 16 Oreos and chopped 10 Oreos. Stir into the mixture.
4. Pour the filling into the crust and smoothen the top.
5. Top with Oreos (whole, chopped, crumbs), optional.
6. Refrigerate for 4 hours. Enjoy!
SEAFOOD CHOPSUEY RECIPE
Ingredients
• 2 tbs Olive oil
• ¼ cup Liquid seasoning
• ½ tbs Pepper
• 1½ cups Fish (preferably: herring, tuna, blue marlin)
• small head Cabbage, cubed
• 1 cup Water
• 1 cup Fish broth
• 1 medium sized Carrots, sliced
• 1 bulb Onion, sliced
• 1 tbs Garlic, crushed
• 1 cup sliced Bean sprouts, trimmed
• 1 small head Cauliflower, cut into florets
• 1 tbs Cornstarch
• 1 medium sized Chayote, sliced
• 1 can miniature cut cobs of corn, drained
Instructions
1. Dissolve the cornstarch in the water, liquid seasoning and pepper.
2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look
transparent.
3. Then, add the garlic until they become light brown.
4. After that add the fish and cook until it’s light brown.
5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
6. Then, add the cauliflower, cabbage and bean sprouts and young corn.
7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook
until the vegetables are tender but still crispy and until the sauce is gel like.
BEEF And BROCCOLI In OYSTER SAUCE RECIPE
Ingredients:
3/4 pound flank steak, sliced very thin and against the grain
4 cups broccoli cut into bite-sized pieces
1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice
For the beef marinade:
1 teaspoon low-sodium soy sauce1 teaspoon mirin
1/2 teaspoon cornstarch
For the sauce:
1/4 cup oyster sauce

2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth
1. Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour
into the bag.
2. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
3. Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the
broccoli will cook a bit more later in the recipe.
4. Stir together the sauce ingredients in a small bowl and set aside.
5. Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef
in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
6. Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the
sauce to a boil, then add in the cornstarch dissolved in water.
7. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.
BICOL EXPRESS RECIPE
Ingredients:
3 cups coconut milk

2 lbs (800g) pork belly, cut into strips
1/2 cup Shrimp Paste
1 tbsp Garlic, minced
6 pieces Thai chili or Serrano pepper
3 tablespoons minced ginger
1 medium onion, minced
2 tablespoons cooking oil
Salt and Pepper to taste
1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger

3. Add the pork and then continue cooking for 5 to 7 minutes or until the colorbecomes light
brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
6. Add salt and ground black pepper to taste
7. Serve hot.
LEMON CHICKEN RECIPE
Ingredients
2 tbsp dry sherry

4 green ( spring ) onions, chopped
1 piece of root ginger, shredded
500 g boned chicken, cut into 1 inch strips
2 celery sticks, sliced
125 button mushrooms, quartered
1 green pepper, cored, seeded and sliced
2 tbsp light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tbsp oil for stir – frying
Instructions
1. Put the sherry, spring onions and ginger in a bowl.
2. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
3. Heat the celery, mushrooms, and the green pepper.
4. Stir – fry for 1 minute.
5. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind
then cook for a further minute.
6. Pile into a warmed serving dish and garnish with lemon
LECHON KAWALI RECIPE
Ingredients:
• 2 lbs. pork belly

• 2 tbsp salt
• 2 tbsp whole pepper corn
• 5 pcs. dried bay leaves
• 3 cups cooking Oil
• 34 ounces Water
1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30
minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed
side is brown and the meat’s texture is crispy
7. Flip the meat to cook the opposite side

8. Remove the meat from the pan, let it cool down a little then slice according to desired
portions
9. Serve hot. Share and Enjoy
ADOBONG TARLAC RECIPE
Ingredients:
• 1k. pork (piqué)

• 1k. chicken
• ½ liter pineapple juice
• 1 cup soy sauce
• 1 cup white vinegar
• 2 tbsps. Black pepper
• 1 cup sliced pineapple
• 1 head garlic, chopped
• 3 onions, chopped
• ½ cup cooking oil
• 1 laurel leaf
1. Marinate the pork and chicken pieces in pineapple juice, soy sauce,vinegar, laurel leaf and
pepper for 2 hours.
2. Remove the pork and chicken and set aside.

3. Heat oil in a pan and sauté the garlic and onion.
4. Add the marinated pork and chicken along with the marinade. Allow to simmer until the sauce
has thickened.
5. Serve topped with pineapple slices.
BUTTERED VEGETABLES
Ingredients:
Snow peas ( sitsaro )

Carrots, peeled and diced
Canned corn kernals, well drained
Sayote, peeled and cube
Meldted butter ( low – fat, if preferred )
Combined salt and water
1. Put 3 cups of salted water in a saucepan.
2. Boil vegetables separately until tender but crisp, drain.
3. Combine vegetables in a bowl.
4. Coat and toss in butter.
5. Transfer to serving platter.
PORK PASTEL RECIPE
Ingredients
½ Kilo Pork Tenderloin (sliced)

1 small can Vienna Sausage (sliced)
1 medium carrot (cut into quarters)
3 medium potatoes (cut into quarters)
6 pieces baby corn ( cut into quarter size)
1 large green bell pepper (cut into quarters)
½ evaporated milk
¼ unsalted butter
5 cloves garlic (minced)
3 cups water (for the broth)
Salt and fresh ground pepper
½ cup water (for the thickening sauce)
3 tsp. flour 0r cornstarch ( for thickening sauce)
Instructions
1. In a sauce pan, heat up butter and saute garlic.
2. Add the sliced pork tenderloin, stir for a few minutes
3. Add 3 cups water and simmer until pork is cooked.
4. Add potatoes, carrots, baby corn and sausages, simmer for another 3-5 minutes until all are
cooked.
5. Add ½ cup evaporated milk. Keep stirring.
6. Then add the green bell pepper.

Salt and Pepper to taste.
7. To end, add the thickening agent of mixed flour and water. Keep stirring until you get the right
consistency.
ADOBONG BABOY NA TUYO RECIPE
Ingredients:
• 500g pork liempo, cut into 2-inch chunks

• 2 tbsp. oil
• 3-4 cloves garlic
• 200g chicken liver
• 1-2 pcs. labuyo
• 2 pcs. laurel leaf
• 1 tbsp. whole peppercorn
• 1/3 cup soy sauce
• ½ cup vinegar
• 1 cup water
1. In a pan, saute chicken liver and labuyo for 2-3 minutes and season with salt and pepper.
Remove from pan and puree (add little water if needed when blending). Set aside.
2. In the same pan, brown the pork and add the garlic until fragrant.
3. Add in the pureed liver and pour the soy sauce, vinegar, water, peppercorns and bay leaf.
4. Simmer for 2-2½ hours until pork is soft and sauce has thickened.
5. Garnish with spring onions and serve with rice.
PORK HUMBA WITH PINEAPPLE RECIPE
Ingredients:
• 2 tbsp Brown Sugar

• 1 kg Pork Kasim (cut into chunks)
• 3 tbsp Cooking Oil
• 2 tbsp Tausi (without brine)
• 4 cloves Garlic (crushed)
• 2 tbsp + 2 tsp Soy Sauce
• 1 pc Laurel
• ½ tsp Peppercorn
• 3 pc Star Anise
• ½ liter Water
• ¼ cup Del Monte Red Cane Vinegar
• 3 pouches (115 grams each) Del Monte Pineapple Tidbits
• 1 pouch (115 grams) Del Monte Original Style Tomato Sauce
1. In a casserole, cook sugar and pork in oil until sugar has caramelized. Add tausi and garlic
and cook for few minutes or until meat is slightly brown.
2. Add vinegar, soy sauce, laurel, peppercorn star anise, and Del Monte Tomato Sauce. Do not
stir until it simmers.
3. Add water and pineapple syrup. Cover and simmer for 1 hour or until meat is tender. Add
DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.
PORK HIGADILLO RECIPE
Ingredients
500 grams pork, cut into strips

250 grams pork liver, cut similar to pork
2 potatoes, cut similar to pork
1 medium-sized carrots, cut similar to pork
1 cup lechon sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 cup water
1 onion, chopped
½ teaspoon ginger powder
salt and pepper to taste
Instructions
Part 1
1. In a skillet, heat oil then fry potatoes and carrots until light brown. Remove and set aside.
Part 2
1. In a same skillet, reduce oil then saute garlic and onion.
2. Add pork then continue sauteing for 3 minutes.
3. Add pork liver and ginger powder then stir cook for another 3 minutes or until light brown.
4. Add soy sauce, lechon sauce and water then cover and simmer for 20 minutes or until meat
is tender. Add more water if necessary.
5. Put back potatoes and carrots then add vinegar, bring to boil.
6. Adjust seasoning with salt and pepper according to taste then simmer until thickens.
7. Remove from heat then transfer to serving bowl.
8. Serve immediately with steamed rice.
PININYAHANG BABOY WITH GATA RECIPE
Ingredients:
• 1 kilo pork belly or pork spareribs, skin on, cut into large cubes
• 3 pieces medium size potato, peeled, quartered
• 2 small size carrot, peeled, cut into wedges
• 2 medium size red/green bell pepper, cut into strips
• 1 long red chili, sliced
• 3 cloves garlic, chopped
• 2 medium size onion, chopped
• 1 big can, canned coconut cream
• 1 small can sliced pineapple , cut into small wedges, reserved syrup
• 1 cup pineapple juice
• 1 tsp. crushed peppercorns
• 1/4 cup fish sauce
• 1-2 tsp. sugar
• salt
• cooking oil
1. In a bowl marinate pork with the syrup from the canned pineapple and few dashes of salt for
20 to 30 minutes before cooking.
2. In a sauce pan stir fry the pork in batches for 2 to 3 minutes or until seared on all side.
3. Remove from pan and keep aside. In the same sauce pan sauté the garlic and onion until
fragrant.
4. Add in the pork, crushed peppercorns and fish sauce, stir fry for 2 for 3 minutes.
5. Pour in about 1 cup of water, the coconut cream, sugar and the pineapple juice and simmer
for 15 to 20 minutes stirring occasionally or until the pork are tender add more water as
necessary.
6. Add in the potatoes, simmer for another 2 to 3 minutes, then the carrots and continue to cook
for another 3 to 5 minutes or until the carrots and potatoes are cooked and sauce thickens.
7. Correct saltines if required. Add the pineapple, the bell pepper and red chili.
8. Cook for another minute. Serve hot.
7-KINDS HEALTHY VEGETABLE RECIPE
Ingredients
• 2 tablespoon cooking oil

• 2 tablespoon butter
• 4 pieces garlic, minced
• 2 pieces onion, sliced
• 1 pack or can of Cream of Mushroom Soup
• 1 piece stalk of celery, chopped
• ½ kilo mixed chicken wings, gizzard and liver, cut into small pieces
• ½ kilo carrots, peeled-off, cut into cubes
• ½ kilo turnips, peeled-off, cut into cubes
• ½ kilo green peas
• 1 big can young corn, sliced
• 1 big can whole mushroom, sliced
• ¼ kilo kasuy nuts, plain
• 50 pieces quail egg, hardly boiled
Instructions
1. In a pan, heat oil and butter.
2. Saute' garlic and onion.
3. Add chicken pieces, gizzard and liver then stir.
4. Add carrots and turnips. Do not overcook.
5. Let it cover and stir occasionally.

6. Add young corn, mushroom and green peas.
7. Add little water and let simmer.
8. Gradually add cream of mushroom then stir well.
9. Add fish sauce and pepper to taste
10. Add quail eggs, cook until sauce are thicken
11. Moved out from fire then top with kasuy nuts.
12. Served while hot.
SWEET AND CREAMY MACARONI SALAD RECIPE
Ingredients
• ½lb elbow macaroni

• ½ cup celery, finely diced
• ½ cup bell peppers, finely diced
• ½ cup carrots, finely diced
• ¼-1/3 cup red onion, finely diced
• handful of chopped parsley
• 2 green onions, sliced
• For the dressing
• ¾ cup mayonnaise
• ⅓ cup sweetened condesed milk
• ¼ cup apple cider vinegar
• 1 tsp sweet paprika
• ½ coleman’s dry mustard powder
• ¼ tsp cayenne powder
Instructions
1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like
cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the
fridge when chilled.
2. While the pasta is cooking. Prep all your veggies and add it a bowl. I finely diced some
celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion.
3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed
milk, apple cider vinegar, paprika, mustard powder and cayenne pepper.
4. Stir everything together well until you have a smooth and creamy dressing.
5. Once the macaroni is cooked, drain and rinse it under cold water to stop it from cooking any
further and cool it down.
6. Drain the excess water and add the macaroni to the big bowl of veggies and mix it all
together well.
7. Pour the as much of the dressing over the top of the macaroni and veggies as you would like
and mix it until everything is coated in the sweet and creamy dressing.
8. Garnish the salad with some fresh chopped parsley and finely sliced green onion and chill the
salad covered, for a couple hours or overnight in the fridge.
CHILI SHRIMP RECIPE
Ingredients:
• 2-3 lbs of shrimp

• 5 tbsp oyster sauce
• 3 tbsp banana ketchup
• 1 1/2 sriracha
• 2 tbsp brown sugar
• 2 tbsp butter
• 1 medium onion
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 tbsp cooking oil
1. In a big wok, melt the butter. Saute the garlic and onions and ginger.
2. Add oyster sauce, ketchup, sriracha and brown sugar.
3. When the sauce is mixed thoroughly, add the shrimp.
4. Cook for another 10 minutes.

KILAWING LABANOS RECIPE
Ingredients:
• 1 k. pork intestines, boiled then sliced into strips

• 1 k. labanos(white radish), sliced
• 3 big onions, sliced
• 3 tbsps. Patis(fish sauce)
• 1 cup vinegar
• 1 tsp. ground black pepper
• 2 tbsps. Sugar
• Cooking oil
1. Heat oil and sauté garlic and onions.
2. Season with patis before adding the

intestines and vinegar. Allow to cookfor 2 to 3 minutes.
3. Add the sugar, black pepper and while radish. Allow to boil for 4 minutes. Serve immediately.
BAM-I (PANCIT BISAYA) RECIPE
Ingredients
• 1 kilo of shrimp, head and shell removed, deveined

• 3 cups of cabbage
• ½ cup of shrimp juice
• ½ cup of soy sauce
• 1 kilo of chicken, cut up into pieces
• ½ cup of dried tengang daga or black wood ear mushroom
• 2 tbsp of canola oil
• 1 piece of onion, sliced
• 3 pcs of garlic cloves, crushed
• 1 package of canton or flour sticks noodles
• 1 package of sotanghon or vermicelli noodles
• 2 tbsp of cilantro, minced
• 1 piece of hard-boiled egg, sliced thinly
• patis (fish sauce), salt and pepper to taste
Instructions
1. Place sotanghon in a bowl and pour water enough to cover the noodles. Allow it to soak while
you cook the first few ingredients.
2. Place chicken pieces over medium heat. Pour enough water to cover the chicken. Cover then
let it boil. Allow it to simmer until it becomes tender. Let the meat cool for a few minutes.
Afterwards, shred the chicken meat then dispose the bones. Set aside about six cups of chicken
broth.
3. Boil water. After boiling, soak the tengang daga in the hot water for about 15 minutes.
Afterwards, set it aside.
4. Over medium heat and hot oil, saute onions and garlic. Add in the tengang daga and the six
cups of chicken broth. Allow the water to boil.
5. Add in the shrimp, shrimp juice and cabbage shredding into the mix. Cook for about two
minutes.
6. Stir the canton in the boiling mixture. After three minutes, add in the chicken shredding, and
your cilantro. Allow it to be cooked for about eight to ten minutes. After sometime, test the
doneness of the noodles. Make sure that it is not yet overcooked. Otherwise, it will be quite
soggy.
7. Place the noodles and the ingredients in a plate and arrange it wonderfully. Garnish with the
sliced eggs.
BISTEK TAGALOG RECIPE
Ingredients:
• ½ kilo beef
• ¼ cup calamansi juice
• ¼ cup soy sauce
• 2 white onions
• pepper
• 4 cloves of garlic, minced
• cooking oil
1. Sliced the beef around ¼-inch thick. Mix calamansi and soy sauce in a mixing bowl, add
pepper, garlic and beef. Mix the ingredients well. Refrigerate the mixture and allow it to sit for 30
minutes.
2. Heat the skillet. Pour cooking oil and increase the heat for oil to become very hot.
3. Fry the slices of beef for about 3 minutes per each side or cook until brown. Do this in
batches. Keep the marinade, it will be used later.
4. When you are finished with the beef, stir fry the onion rings in the remaining oil. Put back the
beef in the skillet, then pour the marinade. Boil for 1 minute.
5. Remove the beef slices from the skillet and arranged it in a medium-sized platter. Topped
with onion rings. Pour the sauce over the beef and onions. Best when served hot and with white
rice.
SWEET AND SOUR MEATBALLS RECIPE
Ingredients:
• 3/4 pound Ground Beef

• 3/4 pound Ground Pork
• 1/2 cup Panko Bread Crumbs
• 1 whole Egg, Beaten
• 2 cloves Garlic, Minced
• 1 tablespoon Soy Sauce
• 1 tablespoon Toasted Sesame Seed Oil
• 1 teaspoon Granulated Garlic
• 1/4 cup Ketchup
• 2 tablespoons Brown Sugar
• 2 tablespoons Cornstarch
• 1/4 cup Natural Rice Vinegar
• 1/4 cup Sweet Chili Sauce (I like Mae Ploy Brand)
• 1 cup Beef Stock
• 1 tablespoon Soy Sauce
• 1 tablespoon Olive Oil
• 1 whole Onion, Peeled and Chopped
• 1 whole Red Bell Pepper, Seeds Removed and Chopped
• 1 whole Green Bell Pepper, Seeds Removed and Chopped
• 1 whole Pineapple, Skin Removed, Cored and Diced
• For Serving: Rice and Sliced Green Onion
Cooking Instruction:
1. For Meatballs: In a large bowl mix together ground beef, ground pork, panko bread crumbs,
egg, garlic, 1 tablespoon soy sauce, sesame seed oil and granulated garlic until well combined.
2. Roll 30 meatballs into approximately 2 inch balls and place on a parchment lined baking
sheet. Freeze meatballs for 15 minutes or until ready to use.
3. For Sweet and Sour Sauce: In a medium sized bowl stir together ketchup, brown sugar and
cornstarch until smooth and well combined. Then add rice vinegar, sweet chili sauce, beef stock
and 1 tablespoon soy sauce. Whisk together until well combined.
4. In a large skillet with a lid heat olive oil over medium-high heat until hot. Add meatballs and
brown meatballs on all sides.
5. Add onions, bell peppers and pineapple. Cook until onions start to soften.
6. Pour sweet and sour sauce over veggies and gently stir to coat.
7. Bring to a simmer, cover pan and turn heat to medium-low cook for 15 minutes or until sauce
is thickened and meatballs are thoroughly cooked.
8. Garnish with sliced green onions and serve with rice.
CUCUMBER ROLLS
Ingredients:
• 1 long cucumber
• 1 egg (hard boiled)
• 3.5 oz (100 g) shrimps (boiled)
• 2 tablespoons cream cheese
• 1 small bunch parsley (chopped)
• 1 pinch salt
• 1 pinch black pepper
• 5-6 toothpicks for assembling
• salt & pepper
1. Mince the egg and shrimps.
2. Combine them with cream cheese in a small bowl.
3. Add parsley, salt and pepper. Mix well and set aside.
4. Slice the cucumber thinly lengthwise.
5. Make rolls of the cucumber slices and fix them with toothpicks.
6. Fill each cucumber roll with cheese/shrimps stuffing.
7. Serve cucumber rolls immediately.
EASY HOMEMADE CHICKEN BBQ RECIPES
Ingredients:
• 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
• 1 1/2 cups Italian Dressing, recipe follows
• 1/4 cup Barbecue Seasoning, recipe follows
• 1 cup Barbecue Sauce, recipe follows

Italian Dressing:
• 2 tablespoons ground mustard
• 2 garlic cloves, smashed
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons Barbecue Seasoning
• 1/3 cup red wine vinegar
• 1 cup canola oil
• Salt and pepper

Barbecue Seasoning:
• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Barbecue Sauce:
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
1. Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large
bowl or baking dish, coat with Italian dressing and evenly season with Neely’s Barbecue
Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
2. If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely’s
Barbeque Sauce.
3. Place into a preheated 350 degree F oven for 45 minutes.
4. If grilling outside: Thirty minutes before you’re ready to cook, take the chicken out of the
refrigerator and allow it to come to room temperature. Preheat the grill to a medium
temperature, about 275 degrees F preferably over hickory and charcoal.
5. Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes.
Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes.
The wing and the drumstick should become very tender and will easily pull away at the joints.
Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking.
Italian Dressing:
1. Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in
the oil and season with salt and pepper, to taste.
Yield: 1 1/2 cups
Barbecue Seasoning:
1. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6
months.
Barbecue Sauce:
1. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer.
Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
SWEET AND SPICY CHICKEN FEET RECIPE
Ingredients:
• 32 chicken feet (about 2 lbs.)

• 1/2 cup sake
• 1/3 cup water
• 6 large thin slices fresh ginger
• 1/3 cup soy sauce
• 1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
• 2 dried hot chiles, crushed
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 star anise buds
• 1 cinnamon stick
• 1 cup scallion cut in 1-inch pieces
• 2 tablespoons minced scallion and 1t toasted sesame seeds for garnish
1. Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.
2. Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well.
Chicken feet can be set aside and refrigerated for a day until you need to cook further.
3. Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add
the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about
10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as
the sauce reduces.
4. Serve, garnishing with scallion shavings and toasted sesame seeds.
CHICKEN ALA KING RECIPE
Ingredients:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped, about 1 cup
• 2 cups mushrooms, sliced
• 2 large carrots, cut into matchsticks, about 1 ½ cups
• ¼ cup flour
• 1½ cups milk
• 1½ cups chicken stock
• ½ teaspoon pepper
• ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash ofallspice
• 1 cup peas, frozen
• 6 cups cooked and shredded chicken
• 2 tablespoons fresh parsley, chopped
• Wide egg noodles, rice, biscuits or toast points for serving
1. In a large pot over medium high heat, add the butter and olive oil. When thebutter has melted,
add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables
are just beginning to brown.
2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring
constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly
thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas,
chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.
3. Serve over noodles, rice, biscuits or toast.

SPICY CRISPY CHICKEN RECIPE
Ingredients:
• 2 teaspoons soju
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1 teaspoon gochujang
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 260 grams (9 ounces) skin-on boneless chicken thighs
1. In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic,
stirring to combine. Lightly salt both sides of the chicken.
2. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with
water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium
low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes).
3. Remove the weight and flip the chicken over.
4. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce
mixture in around the chicken, being careful not to get any on the crisp skin.
5. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times
to coat both sides of the chicken with the thick glaze.
6. Slice and serve the chicken immediately with steamed rice
ROASTED GARLIC CLOVE CHICKEN RECIPE
Ingredients:
• 8 chicken thighs
• kosher salt and freshly ground black pepper
• 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons herbes de Provence
• 1 teaspoon flour
• 1/4 cup chicken stock
• 1/2 lemon, juiced
• bread, for serving
1. Preheat the oven to 350 degrees F.
2. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting
board while you prepare the garlic.
3. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil
and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from
the pan and set aside.
4. Increase the heat to medium high and brown the chicken skin-side down until the skin is
golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence.
5. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked
through, about 25 minutes.
6. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over
medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan
with the stock and lemon juice. *
7. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and
garlic-spreading.
Some tips for the gravy:
1. Make sure the drippings are heated

thoroughly before adding flour, followed by the stock and lemon juice.
2. Depending on how much drippings your chicken produced, you may want to add butter to the
drippings and heat thoroughly before adding the flour.
CHEESY CHICKEN WINGS RECIPE
Ingredients:
• 3 lbs chicken wings

• 3/4 cup barbecue sauce
• 1 cup shredded Cheddar cheese
1. Grease the slow cooker with oil. Then place the chicken in.
2. Then pour barbecue sauce over chicken wings to coat.
3. Cover it then cook on low heat for at least 3 hours.
4. Then using an over, broil the chicken until it turns brown then sprinkle with with cheese and
broil until it melts. Do this on both sides.
5. Serve with barbecue sauce for dipping.
GROUND BEEF AND QUAIL EGGS RECIPE
INGREDIENTS:
500 g. of ground sirloin (ground lean pork would be more inexpensive and just as good)
2 large potatoes, peeled and cut into 1-cm. cubes
1 large onion, peeled and roughly chopped
4 medium-sized tomatoes, roughly chopped
1/2 head of garlic, peeled and finely minced
2 bsps. of tomato paste
salt and pepper
4 tbsps. of vegetable cooking oil
24 quail eggs, hard-boiled and shelled
a handful of fresh basil leaves, finely sliced, for garnish
INSTRUCTIONS:
1.Heat the cooking oil in a shallow cooking pan (a wok is great). Add the potato cubes and cook
over high heat until lightly browned. Add the ground meat. Season with salt and pepper. Cook
for about 10 minutes, stirring often.
2.Add the garlic, tomatoes and onions. Cook, stirring, for about a minute or until the vegetables
start to soften. Stir in the tomato paste. Add the quail eggs. Cook for a minute longer.
3.Sprinkle with finely sliced basil leaves before serving. You may also serve this ground beef
and quail eggs dish as a rice topping.
4.Note: You can reduce the amount of vegetables to half and add cubed carrots and sweet
peas. Diced bell peppers would be nice too. I would have added them all except I had none in
the house when I cooked this dish for lunch yesterday.
PAKSIW NA LECHON MANOK (FILIPINO SWEET SOUR CHICKEN STEW) RECIPE
INGREDIENTS:
2 shallots or 1 red onion

4 cloves garlic
2 to 3 bird's eye chilies
1/3 cup vinegar
1/4 cup dark soy sauce
1/4 cup dark brown sugar firmly packed
1/4 teaspoon ground black pepper
2 bay leaves
6 to 10 leftover grilled or fried chicken pieces (about 800 grams in total weight)
1 to 1 and 1/2 cups lechon sauce (store bought)
sliced scallions to garnish
INSTRUCTIONS:
1.Peel and thinly slice the shallots
2.Peel and mince the garlic.
3.Finely slice the chilies.
4.Heat the cooking oil in a pan.
5.Saute the garlic, shallots (or onion) with 2/3 of the sliced chilies until softened and aromatic,
about two to three minutes.
6.Pour in the vinegar and soy sauce. Stir in the brown sugar and black pepper, and throw in the
bay leaves.
7.Dump the leftover rotisserie or fried chicken into the pan. Boil until most of the liquid has been
absorbed, about five minutes.
8.Pour in the lechon sauce. Set the heat to the lowest setting.
9.Cover the pan. Simmer the chicken for 20 minutes. Midway through the cooking, taste the
sauce and adjust the seasonings, as needed.
10.Transfer the cooked paksiw na lechon manok into a serving bowl or individual bowls.
Garnish with sliced scallions and the remaining sliced chilies.
INGREDIENTS:
2 shallots or 1 red onion

4 cloves garlic
2 to 3 bird's eye chilies
1/3 cup vinegar
1/4 cup dark soy sauce
1/4 cup dark brown sugar firmly packed
1/4 teaspoon ground black pepper
2 bay leaves
6 to 10 leftover grilled or fried chicken pieces (about 800 grams in total weight)
1 to 1 and 1/2 cups lechon sauce (store bought)
sliced scallions to garnish
INSTRUCTIONS:
1.Peel and thinly slice the shallots
2.Peel and mince the garlic.
3.Finely slice the chilies.
4.Heat the cooking oil in a pan.

5.Saute the garlic, shallots (or onion) with 2/3 of the sliced chilies until softened and aromatic,
about two to three minutes.
6.Pour in the vinegar and soy sauce. Stir in the brown sugar and black pepper, and throw in the
bay leaves.
7.Dump the leftover rotisserie or fried chicken into the pan. Boil until most of the liquid has been
absorbed, about five minutes.
8.Pour in the lechon sauce. Set the heat to the lowest setting.
9.Cover the pan. Simmer the chicken for 20 minutes. Midway through the cooking, taste the
sauce and adjust the seasonings, as needed.
10.Transfer the cooked paksiw na lechon manok into a serving bowl or individual bowls.
Garnish with sliced scallions and the remaining sliced chilies.
SIZZLING SQUID SISIG (SISIG PUSIT) RECIPE
INGREDIENTS:
2 large squids, thoroughly cleaned, cuttlebone and ink sacks removed

2 medium-sized yellow onion, minced
2 teaspoons ginger, minced
2 tablespoon garlic powder
2 pieces green chili, chopped (optional)
2 teaspoons salt
freshly ground black pepper
INSTRUCTIONS:
1.First, rub the squid with 1 teaspoon salt and a dash of pepper. Let it stay for 5 minutes.
2.Cook the squid by grilling for 3 to 4 minutes per side. Do not overcook. Once done, let it cool
down.
3.Slice the squid into small pieces or according to your preference.
4.Place the pan on the stove and sauté the garlic, onion, and ginger.
5.Add the chopped squid to the mixture, then cook it for a minute while stirring constantly.
6.Add the garlic powder, salt, chopped chili, and soy sauce. Continue cooking for 2 to 3
minutes.
7.Once done, transfer the dish to a serving plate. You may use crushed chicharon and chopped
scallions as toppings.
RELLENONG PUSIT (STUFFED SQUID) RECIPE
Ingredients:
6 pcs medium sized Squids

300 gms ground pork
1/2 cup bread crumbs
1 red bell pepper , finely chopped
1 large onion, finely chopped
2 cloves garlic, chopped
1 tsp grated ginger
1 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp cooking oil
green onions, for garnish
For the sauce:
1/2 cup tomato sauce

1 tbsp oyster sauce
1 tsp soy sauce
1 tsp grated ginger
1 tsp of sugar
1/2 cup water
1.Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come
with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to
discard the beak-like that’s in the center of the tentacle.
2.Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later
for the stuffing)
3.Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions,
then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster
sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs.
4.Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture.
Secure the ends with a toothpicks.
In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
5.In the same pan (still with the oil from frying the squids), add the tomato sauce, water and
ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add
sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the
sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes.
Remember: Do not overcook the squid.We want it soft
6.Serve warm. Enjoy!
BUFFALO CHICKEN WINGS RECIPE
Ingredients:
12 pieces chicken wings

1/2 teaspoon chili powder
1/3 cup all purpose flour
1/2 teaspoon paprika
5 tablespoons butter
3 tablespoons hot sauce
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
4 cups cooking oil
1.Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
2.Put the chicken in the mixing bowl and coat with the flour mixture.
3.Heat a cooking pot and pour-in cooking oil.
4.Deep fry the chicken wings until golden brown. Set aside.
5.Melt the butter in a sauce pan.
6.Put-in hot sauce, ground black pepper, and garlic powder. Stir.
7.Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
8.Transfer on a serving plate.
9.Serve with your favorite dip. Share and enjoy!
SPICY STIR-FRY SQUID RECIPE
Ingredients:
4 medium squids. Cleaned and rinsed

4 tbsp. sesame oil ( if not available, vegetable oil will do)
½ cup of water
6 cloves garlic
4 slices of ginger
3 stalks of basil
2 fresh chili peppers
1 scallion
1 tbsp. sugar
Seasoning: 4 tbsp. soy sauce
1.Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice,
don’t cut open the squid after cleaning.)
2.Blanch in water along with scallion and ginger. Remove. (By blanching squid before cooking,
you can prevent water from being released while cooking.)
3.Over low heat, fry ginger in 3 tbsp. oil.
4.When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.
5.Add all other ingredients and ½ cup of water.

Allow to boil.
6.After 5 minutes, add basil
7.Transfer to serving dish and serve.
FILIPINO BEEF EMPANADAS RECIPE
Ingredients
½ lb. ground beef

1 medium potato, diced
2 scallions, minced
2 garlic cloves, minced
Oil
Butter
Cumin
Paprika
Tomato paste or sauce (optional)
Soy sauce
Raisins
Salt & pepper
2 boxes Pillsbury pie dough (or make your own empanada dough)
3-4 inch round cutters
1 egg, beaten (this is your egg wash)
Instructions
1. Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add
potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino
seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is
uncooked, add to the skillet and add a little beef broth or water and cook until tender.)
2. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to
medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and
saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have
some tomato sauce or tomato paste, add a spoonful to taste.
3. Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.
4. Now taste. Your filling should more intensely flavored than if you were going to eat it alone.
Remember that the flavor has to come through with all the pie dough.
If you're going to fry your empanadas, put mixture in a strainer over a bowl and let cool.
5. Don't throw away the strained liquid, because if you want your mixture to be wetter, you can
add some the liquid back. If you're going to bake the empanadas, you may not want to strain it
at all but keep it juicy.
6. Preheat oven to 400 degrees.
7. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds.Fill
each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and
raisins in the empanada.
8. Encase filling with dough by folding over the dough over the filling and pressing the dough
closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a
cookie sheet. Repeat with 2nd pie dough sheet.
9. Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in
the tops of the empanadas.
10. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a
few minutes. Serve warm or at room temperature.
FILIPINO SALVARO RECIPE
Ingredients
1 kl. all purpose Flour

¼ kl. Brown Sugar
1 pc. grated coconut
2 cups water
1 spoon yeast
Instructions
1. Mix grated coconut, sugar, water, yeast, flour and mix well.
2. Allow and leave it spare for an hour before shaping it into an oblong or slippers like shapes
banana leaf.
3. Shape it apart each leaf and put it into cook after.
HOW TO MAKE SPECIAL TURON
Ingredients
Spring roll (lumpia) wrapper

Ripe plantains (saba), sliced into half
Brown sugar
Sweetened jackfruit (langka)
Cooking oil, for deep frying
Instructions
1. Preparation of the sweetened jackfruit:

In a saucepan, boil 1½ cups of water.
2. Add 1 cup sugar and 3 cups of washed jackfruit pieces.

Cook until the sugar turns into syrup.
3. Remove from heat and set aside.
Cooking the turon:
1. Coat the saba slices with brown sugar.
2. Place them in the lumpia wrapper (preferably two 2 saba slices in one wrapper).
3. Add some sweetened jackfruit.
4. Fold and lock the wrapper. Seal it by brushing some water at the edge of the wrapper.
5. Place the finished ones on a plate or container. They are now ready for frying.
6. In a frying pan, heat oil and add some brown sugar. Wait for the sugar to caramelize.
7. Put-in the turon. Fry until all sides turn golden brown and the sugar sticks into the wrapper.
8. Remove from heat. Use a strainer to drain oil from the turon.
9. Serve hot and enjoy your special turon!
HOW TO MAKE MELON, PINEAPPLE & APPLE JUICE
Ingredients
¼ part of melon
¼ part of pineapple
1 pc green apple
Instructions
1. Peel off the skin of pineapple then get ¼ part. Slice into small pieces.
2. Get ¼ part of the melon. Peel off the skin and remove the seeds. Slice into small pieces.
3. Remove the middle part and the seeds from the green apple. Slice into small pieces.
4. Put the melon, pineapple and apple pieces in your juicer.
5. Juice them in batches depending on the size of your juicer.
6. Transfer the juice to a glass with ice cubes.
7. Garnish with apple slices on top.
8. Serve cold and enjoy your melon, pineapple and apple juice!
HOMEMADE COOKIES AND CREAM ICE CREAM RECIPE
Ingredients
2 packs (250ml) Alaska Créma

1 pack (250ml) Nestle all purpose cream
1 can (380g) condensed milk
1 pack Oreo cookies roll, crushed
Instructions
1. In a big bowl/container, put the Alaska Créma, Nestle all-purpose cream and condensed milk.
Mix until well-blended.
2. Slowly add the crushed Oreo cookies while stirring. Set aside some crushed Oreos for the
toppings later on. Mix until well-blended.
3. Transfer the mixture to an empty ice cream container. Sprinkle some crushed Oreo cookies
on top.
4. Cover the container then put in the freezer for 3 to 4 hours or overnight.
5. Serve frozen and enjoy your Homemade Cookies and Cream Ice Cream!
PINOY SEAWEED SALAD RECIPE
Ingredients
150 grams lato or sea grapes
150 grams guso or eucheuma
1 medium size ripe mango, diced
1 medium size nearly ripe mango (manibalang), diced
2 tomatoes, seeded and diced
1 shallot, thinly sliced
2 Tbsp white vinegar
3 calamansi, squeezed and seeds removed
½ to 1 Tbsp sugar
salt or fish sauce (I used salt)
pepper
Instructions
1. Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of
minutes. Put it in a colander and rinse it with running water.
2. Transfer the guso in another bowl. Pour boiling water over it.
3. Let it soak for 2 minutes then take it out.
4. To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until
sugar and salt dissolved.
5. Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots.
6. Pour the dressing and gently mix it.
7. Serve it with fried or grilled fish, pork, or chicken.
QUICK TIP:
1. Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing
for too long.
2. Put a little salt or fish sauce in your dressing since the seaweeds are already salty.
3. You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your
dressing.
4. Add chopped chilies or chili flakes for an added kick.
MAKE BUCHI (CHOCOLATE BUCHI / CHINESE BUCHI) RECIPE
Ingredients
½ cup Glutinous Rice Flour

½ tsp Baking Soda
3 tbsp Hot Water
2½ tbsp White Sugar
½ cup Sesame Seeds
5 pcs Curly Tops Chocolate
Instructions.
1. Combine water and sugar. Mix well until sugar is dissolved. Set aside to cool.
2. Combine glutinous rice flour and baking soda. Mix well.
3. Add the sugar and water mixture little by little to the flour mixture. Mix until you form a dough.
4. Divide the dough into five and start forming the buchi balls filled with curly tops chocolate.
5. Roll the buchi ball into the sesame seeds to coat.
6. Over medium flame heat your cooking oil to medium about 200 c to 250 c.
7. Drop the buchi and fry until it floats to the oil. About 2 - 3 minutes.
8. Once the buchi begin to float adjust the fire to high and continue frying until crispy and golden
brown.
9. Transfer in a plate lined with paper towel to remove excess oil

And there you have it! A homemade chocolate buchi!
COCONUT MACAROONS – FILIPINO VERSION RECIPE
Ingredients
3 cups desiccated coconut

½ cup unsalted butter (or butter-margarine)
½ cup granulated sugar
2 large eggs
1 can sweetened condensed milk
½ cup flour
½ teaspoon baking powder
Instructions
1. In a bowl, combine desiccated coconut, flour, and baking powder.
2. Cream butter and sugar in a mixing bowl, using a hand mixer or a whisk. Add eggs one at a
time and mix well. Pour in the condensed milk and mix again.
3. Fold in the desiccated coconut mix into the wet mixture. Mix until well combined.
4. Arrange the macaroon liners on a baking sheet and fill each liner to half.
5. Bake in a preheated oven at 180°C for 20-30 minutes or until golden.
CHILLED MANGO DESSERT WITH SAGO AND GRASS JELLY RECIPE
Ingredients
2 large, ripe mangoes, chilled and peeled

3 tbsp mango juice (I use Caesar Mango Nectar Juice)
3 tbsp mango yogurt or plain yogurt
2 tbsp grass jelly, cubed
1 tsp sago, cooked
Instructions
1. Cut the flesh of the first mango into cubes and put into two dessert bowls. Arrange the cubes
in a small mound.
2. Cut the flesh of the second mango and put all into a blender.
3. Add the mango juice and yogurt and whizz for a few seconds until it becomes a smooth
puree. Pour into the dessert bowls.
4. Top with the grass jelly cubes and sago, and serve immediately.
GOLDEN FRUIT SALAD RECIPE
Ingredients
1 small pack Agar-agar or seaweeds

⅓ cup brown sugar
1 Del Monte Fruit Cocktail, drained
1 big sachet Nestle cream
⅓ can condensed milk
1 big Fuji apple, cubed
1 teaspoon fresh lemon juice
1 small bottle of Maraschino cherries
pandan leaves
pandan extract
1.5 liters of water
Instructions
1. Mix water, agar-agar, pandan leaves, pandan extract, and brown sugar. Bring to boil.
2. Set aside and let cool.
3. Mix all the other ingredients. Pour in the shredded agar-agar(only half, the rest you can use
for seaweed-sago-pandan salad). Toss lightly to blend.
4. Garnish with shredded golden agar-agar and red cherries on top. Chill to serve.
SHRIMP TOAST RECIPE
Ingredients
8 very thin white sandwich bread slices

1 pound unpeeled, medium-size shrimp (since it’s getting blended you can definitely use
frozen!)
1 medium onion, coarsely chopped
1 (1/4 inch) piece of fresh ginger, peeled and coarsely chopped
½ tsp salt
½ tsp freshly ground pepper
2 egg whites
½ cup fine, dry plain breadcrumbs
vegetable oil
Garnish- lemon slices
Instructions
1. rim crusts from bread, cut each slice into 4 triangles. Set aside.
2. Peel and devein shrimp.
3. Process shrimp and next 4 ingredients in a blender or food processor until smooth, stopping
to scrape down sides. With blender or processor running, add egg whites, and process until
blended.
4. Spread mixture over bread;coat with breadcrumbs. Cover and chill for 1 hour.
5. Pour oil to a depth of 2 inches in a large heavy skillet. Fry, in batches, 3 minutes on each side
or until golden brown. Drain on paper towels. Garnish.
CHICKEN ADOBO RECIPE
Ingredients
2 lbs. chicken, cut into serving pieces

4 tbsp. soy sauce
2 tbsp. vinegar
1 to 2 cups water
¼ cup cooking oil
2 medium-sized potatoes, diced
3 cloves garlic, crushed
3 pieces dried bay leaves
½ tablespoon white sugar
Salt & whole peppercorn
Instructions
1. In a bowl, marinade the chicken with soy sauce and garlic for 1 to 3 hours.
2. Heat a pan then place cooking oil.
3. When the oil is hot enough, fry the marinated chicken. Cook until all portions are golden
brown. Set aside once fried.
4. In the pan, pour in water and remaining marinade then bring to a boil.
5. Add the chicken, dried bay leaves and peppercorns. Simmer for 30 minutes or until the
chicken is tender.
6. Add potato, salt and sugar then simmer for 5 minutes.
7. Add vinegar and stir then remove from heat.
8. Serve hot & enjoy!

SERIOUSLY SCRUMPTIOUS STAINED GLASS CHEESECAKE RECIPE
Ingredients
3 boxes assorted flavors jello

1 ½ cups crushed Graham crackers
½ cup sugar
½ cup melted butter
2 tbsp unflavored gelatin
¼ cup water
1 cup cream cheese
3 eggs, separated
3 tbsp lemon juice
1 tsp grated lemon rind
2 tbsp sugar
1 pack NESTLÉ® ALL PURPOSE CREAM 250ml
Instructions
1. Prepare flavored gelatin (strawberry, lime and orange, or preferred combination) according to
package directions. Chill until set and cut into cubes. Set aside.
2. In a small bowl, combine crushed Graham crackers, sugar and melted butter. Press half of
the mixture onto the bottom of a springform pan. Chill for at least 20 minutes. Reserve half the
mixture for topping later.
3. Add unflavored gelatin to water and allow to bloom for 2 minutes. Transfer to a saucepan and
cook under low heat. Set aside to cool.
4. Using a mixer, beat cream cheese until softened. Slowly add in egg yolks, dissolved gelatin,
lemon juice, lemon rind, sugar and NESTLÉ ALL PURPOSE CREAM . Beat until free of lumps.
5. In another bowl, beat egg whites until stiff peaks form. Fold in beaten egg whites and gelatin
cubes into cream cheese mixture.
6. Pour onto prepared crust. Sprinkle reserved graham cracker mixture on top and chill until set.
PANCIT HABHAB RECIPE
Ingredients
½ kilo Lucban Miki noodles

¼ kilo pork belly, chopped and thinly sliced
¼ kilo shrimp, shell removed
⅛ kilo Pork liver, thinly sliced
5 cups of Beef or Chicken broth
1 cup Snow Pea or Chicharo
¾ cup carrots, cut into shreds
1 pc. Chayote, Julienne cut
1 bunch Pechay, sliced
1 onion, thinly sliced
5 tbsp Canola oil
5 tbsp soy sauce
½ tsp Grnd black pepper
Fish Sauce and Vinegar or Kalamansi
Washed and Cleaned Banana leaf cut to desired size
Instructions
1. On a large Wok or frying pan, sauté chayote, chicharo, carrots, and pechay for 3 minutes
then set aside on medium high heat.
2. Add in the Sliced Post until cooked. Let the natural oil come out. In somecases, you can also
fry the pork first then that in until completely cooked.
3. Saute again with Garlic and Onion for around 2 – 3 minutes then add the liver and mix well.
4. Add the ground black pepper and pour-in the soy sauce.
On a separate frying pan, add in shimps and stir-fry until cooked or until it turns pink.
5. Pour beef or chicken broth and bring to a boil. Let it simmer for about 18 – 20 minutes.
6. Put the Lucban Miki noodles and stir constantly with the broth.
7. Make surethe Miki noodles absorbs the broth.
8. Add the half of stir-fried veggies then stir thoroughly.
9. Serve on a Banana Leaf topped with vegetables and shirmps.
10. You can add on fish sauce and vinegar.
HOPIA RECIPE
Ingredients
Dough
6 cups All-purpose Flour

2 teaspoon salt
1¼ cup Sugar
6 tablespoons Shortening
1 cup COLD water
2 large eggs
2 teaspoon vinegar
Filling
1½ cup Mongo bean, boiled and mashed

1 cup Sugar
1 cup all purpose flour
½ cup butter
Eggwash
2 eggyolks
¼ cup water
Instructions
1. Mix the filling ingredients and cook in medium heat for 10 minutes. Refrigerate to cool down
completely.
2. Mix together all the dough ingredients and roll in 1" tube and wrap with plastic. Refrigerate for
15 minutes.
3. At this stage, you could preheat the oven at 400 °F.
4. Take the filling and dough out of the refrigerator and cut dough in ¼" discs.
5. Flatten each disc to make a 2 inch diameter and scoop 1 tablespoon filling and wrap and seal
the dough around it.
6. Press the dough ball to flatten, sealed side down, at about 1½ inch diameter and ¼ inch thick.
7. Lay the pieces on a baking pan and brush with eggwash.
8. Bake for 15 - 20 minutes, the top should be golden brown.
GROUND BEEF AND QUAIL EGGS RECIPE
Ingredients
500 g. of ground sirloin (ground lean pork would be more inexpensive and just as good)
2 large potatoes, peeled and cut into 1-cm. cubes
1 large onion, peeled and roughly chopped
4 medium-sized tomatoes, roughly chopped
½ head of garlic, peeled and finely minced
2 bsps. of tomato paste
salt and pepper
4 tbsps. of vegetable cooking oil
24 quail eggs, hard-boiled and shelled
a handful of fresh basil leaves, finely sliced, for garnish
Instructions
1. Heat the cooking oil in a shallow cooking pan (a wok is great).
2. Add the potato cubes and cook over high heat until lightly browned. Add the ground meat.
Season with salt and pepper.
3. Cook for about 10 minutes, stirring often.
4. Add the garlic, tomatoes and onions. Cook, stirring, for about a minute or until the vegetables
start to soften. Stir in the tomato paste. Add the quail eggs. Cook for a minute longer.
5. Sprinkle with finely sliced basil leaves before serving. You may also serve this ground beef
and quail eggs dish as a rice topping.
Note: You can reduce the amount of vegetables to half and add cubed carrots and sweet peas.
Diced bell peppers would be nice too. I would have added them all except I had none in the
house when I cooked this dish for lunch yesterday.
GRAHAMS CAKE
Ingredients
2 packs Graham crackers

5 pieces Ripened Mangoes (sliced)
2 250 ml All-purpose cream
1 can Condensed milk
2 teaspoon crushed Graham crackers (for toppings)
Instructions
1. In a bowl, whip together the all-purpose cream and condensed milk. To increase the volume
of the mixture, use an electric mixer. Set aside.
2. Peel the mangoes and slice the flesh into thin wide strips, then set aside.
3. Put a layer of graham crackers at the bottom of a rectangular container or tray, fill the spaces
or gaps with cracked graham.
4. Pour in whipped cream/milk mixture on top of the graham crackers (about ¼ inch thick),
making sure to cover all the surface.
5. Top the layer with slices of mango.
6. Repeat the procedure until you get the desired number of layers.
7. Pour in the remaining cream mixture on top of the final layer.
8. Decorate it with slices of mango and sprinkle with crushed grahams.
9. Refrigerate to chill overnight before serving.

LECHE FLAN
Ingredients
12 pcs. Eggyolks
1 ½ cans condensed milk
1 ½ cans evaporated milk
1 ½ cups sugar
2 tsps. Dayap rind
½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )
Instructions
1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
2. Strain the resulting mixture to make it fine; set aside.

Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
3. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
FRIED CHICKEN
INGREDIENTS
4 cups all-purpose flour, divided

2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying
DIRECTIONS
1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2
teaspoons pepper and poultry seasoning.
2. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper.
3. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake
to coat.
4. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on
each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings
LECHON CEBU
Ingredients:
Pork belly slab (about 2 kilos)
For the brine/marinade:
1 stalk of lemon grass (tanglad)

1 stalk on onion leeks (scallion)
2 pieces of laurel (bay leaves)
1 table spoon of ground black peppercorn
½ cup rock salt
5 cups of water
For the fillings:
1 stalk of lemon grass (tanglad)

1 stalk on onion leeks (scallion)
For the glaze:
3 part of evaporated milk + 1 part of water
1. Wash the pork slab with running water and make sure that hairs on the skin are shaved.
2. In a casserole, put 5 cups of water then add lemon grass, leeks, bay leaves, onion, black
peppercorn, garlic, and salt.
3. Make the brine/marinade: Bring water to boil then lower heat and simmer for at least 10
minutes. This will allow the herbs and spices to release its flavor and aroma.
4. Turn off heat. Set aside brine solution until it cools.
5. Pour the brine on the pork slab and marinate overnight
6. After marinating, remove the pork from the brine.
7. The surface of the pork is quite salty so we have to rinse with fresh water then pat dry with
paper towel.
8. Lay the pork slab on flat surface and place the rolled lemon grass, leek, and garlic.
9. Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the
center. Tie pork with twine (string) to keep its roulade in shape.
10. Brush the surface with mixture of milk and water. Set aside for at least an hour to allow milk
to set in the skin. Milk makes the skin color reddish brown when roasted.
11. Set and preheat your turbo broiler (or oven) at 375 deg F (190 deg C). Maintain this
temperature up to end of cooking.
12. Put the pork roulade on the turbo broiler but cover with aluminum foil. I put aluminum to
cover the meat temporarily for the first 2 hours of cooking to shield the hot air from the oven fan
otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked.
13. After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at
least every 10 minutes to evenly cook the skin.
14. Check if the skin is already crackling crispy then it is done.
CHICKEN ALA KING RECIPE
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
2 cups mushrooms, sliced
2 large carrots, cut into matchsticks, about 1 ½ cups
¼ cup flour
1½ cups milk
1½ cups chicken stock
½ teaspoon pepper
½ to 1 teaspoon salt – depending on how salty the chicken stock is dash ofallspice
1 cup peas, frozen
6 cups cooked and shredded chicken
2 tablespoons fresh parsley, chopped
Wide egg noodles, rice, biscuits or toast points for serving
1. In a large pot over medium high heat, add the butter and olive oil. When thebutter has melted,
add the onion, mushrooms, and carrots.
2. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
3. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring
constantly, and bring to a boil.
4. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back
of a spoon.
5. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until
heated through, about 1 – 2 minutes.
6. Serve over noodles, rice, biscuits or toast.
HOW TO MAKE CREMA DE FRUTA WITH JUST 3 INGREDIENTS!
Ingredients
Graham crackers, whole

1 medium-sized can mixed fruit cocktail, drained
1 pack all purpose cream
Instructions
1. Line a rectangular container with three layers of whole Graham crackers. Add more layers if
you want a thicker crust.
2. Spread the all purpose cream and mixed fruit cocktail on top.
3. Add a layer of whole Graham crackers.
4. Repeat steps 2 & 3 until the desired number of layers is achieved. Finish it with step 2.
5. Serve chilled or frozen and enjoy your Crema De Fruta!
CABBAGE AND APPLE SALAD RECIPE
Ingredients
¼ head of cabbage
½ apple
Lemon zest
Juice from ½ lemon
2 tbsp mayonnaise
½ tsp mixed salt & pepper seasoning
（or ¼ tsp salt and ¼ tsp pepper）
¼ tsp sugar
Instructions
1. Shred the cabbage.
2. Sprinkle the salt and pepper over the cabbage and gently work it into the cabbage with your
hands until the cabbage begins to soften.
3. Wash the apple thoroughly, then cut it into thin strips with the skin still attached.
4. Add the apple to the cabbage, then add the lemon juice. Mix in a little bit of minced lemon
zest, the sugar, and the mayonnaise.
5. Serve and enjoy your cabbage and apple salad!
HOW TO MAKE SPECIAL INIHAW NA PUSIT (GRILLED SQUID)
Ingredients:
3 pcs. medium to large squid (cleaned)

1 cup soy sauce
½ lemon or 2 pcs. calamansi (juiced)
1 large tomato (diced)
1 large sweet onion (minced)
2 pcs. chili (minced)
1 medium garlce (minced)
1 cup grated cheese
Groiund black pepper to taste
Instructions
1. In a bowl, put all the ingredients except the squid.
2. Mix well until all the ingredients are evenly distributed.
3. Stuff the squid with the prepared mixture.
4. Grill the squid for 6 to 8 mins. per side.
5. Remove from the grill when cooked.
6. Slice the squid crosswise then serve with a dipping sauce. Enjoy!
CHICKEN ASADO RECIPE
Ingredients:
2 lbs chicken, cut into serving pieces

¼ cup butter/margarine
1½ cups tomato sauce
2 medium-sized onion, sliced
2 pieces dried bay leaves (laurel)
2 large potatoes, quartered
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup lemon/calamansi juice
¾ cup cooking oil
Instructions
1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. In a heated pan or pot, pour-in the cooking oil & fry the chicken. Set aside after.
3. In a heated pot or wok, put-in the butter/margarine.
4. When the butter/margarine is hot enough, sauté the onions until soft in texture.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed
and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10.Serve hot and enjoy your Chicken Asado!
HOW TO MAKE REVIVING BROCCOLI, APPLE & CUCUMBER JUICE
Ingredients
100g broccoli
1 small green apple
100g cucumber
ice cubes
Instructions
1. Slice the apple and cucumber into small pieces.
2. Break the broccoli into several large florets.
3. Using a juicer, juice the broccoli with apple and cucumber.
4. In a tall glass, put some ice. Pour in the prepared juice.
5. Garnish with cucumber slivers.
6. Serve cold and enjoy your reviving broccoli, apple & cucumber juice!
HOW TO MAKE WATERMELON & ORANGE JUICE
Ingredients
¼ watermelon
2 oranges
ice cubes
Instructions
1. Slice the watermelon into small pieces.
2. Cut the oranges in halves. (Note: Before cutting the oranges, roll and crush them so that you
can get more juice from them.)
3. Squeeze juice from the oranges and place it in a small bowl or glass.
4. Juice the watermelon using a juicer.
5. Mix the orange juice with the watermelon juice.
6. Put ice cubes and watermelon chunks in a tall glass.
7. Pour-in the prepared juice to the glass. Garnish with orange slices if desired.
8. Serve cold and enjoy your watermelon and orange juice!

LECHON KAWALI
Ingredients:
2 lbs. pork belly

2 tbsp salt
2 tbsp whole pepper corn
5 pcs. dried bay leaves
3 cups cooking Oil
34 ounces Water
1. Place the water on a big cooking pot and bring to a boil
2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30
minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed
side is brown and the meat’s texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according to desired
portions
9. Serve hot. Share and Enjoy!
CRISPY PATA
Ingredients:
1 whole pig’s leg (pata, about 3-4 lbs) cleaned

6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil
1. Pour water in a cooking pot then let boil. Put in dried bay leaves, wholepeppercorn, star
anise, leeks, sili green and 4 teaspoons of salt.
2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about
45 to 60 minutes). Remove the tender leg from thecooking pot and set aside until the
temperature goes down.
3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil
becomes hot, deep fry the rubbed pork leg.
4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the
leg to crisp the other side.
For The Special Sauce (Mix These Ingredients):
2 tbsp brown sugar

1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger
PANCIT BIHON
Ingredients:
1/4 cup cooking oil

1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
1/4 kilo pork, lean, cut into cubes
1/4 kilo shrimps, shelled
1/2 cup shrimp juice
1/2 cup atsuwete extract
Patis, salts and pepper for seasoning
1/4 kilo cabbage, cut finely
Kintsay
1/4 kilo bihon, soaked briskly in water
1 teaspoon minced garlic
2 tablespoons minced garlic
Green onions
1/2 cup finely cut kamias
2 hard-cooked eggs, sliced
1. Heat oil and sauté 1 teaspoon garlic.
2. Add fried tokwa & pork, shrimp and shrimp juice.
3. Season with patis, salt and pepper. Cover and allow to boil.
4. Add cabbage and kintsay and cook for 1 minute.
5. Add bihon and cook until done.
6. Sauté the rest of the minced garlic in a little oil until brown.
7. Add green onions and kamias. Sprinkle them over cooked pancit.
8. Garnish with hard-cooked eggs.
SPAGHETTI
Ingredients:
2 lbs. Spaghetti pasta

3 (15 oz.) can tomato sauce
1/2 cup tomato paste
1 lb. minced ham
1 1/2 lbs. ground pork
6 to 8 pieces red hotdogs, sliced diagonally
1/2 cup granulated white sugar
1 medium yellow onion, minced
2 teaspoons minced garlic
2 cups beef broth
1 cup shredded Velveeta cheese
Salt and pepper to taste
Cooking Procedure:
1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a cooking pot.
3. Saute the garlic and onion.
4. Add the ham. Cook for 3 minutes.

5. Put-in the ground pork. Cook for 3 to 5 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
9. Arrange the spaghetti pasta in an individual plate.
10. Pour the meat sauce over the pasta and top with cheese.
11. Serve. Share and enjoy!
CARBONARA
Ingredients:
1 Small Onion, chopped

4 Slices of Bacon, chopped
1 tsp of Olive Oil
2 Eggs
2 Tbsp of Heavy Cream
¼ Cup of Freshly Grated Parmiggiano Reggiano
Fresh Ground Black Pepper and Salt, to taste
8 oz of Dried Spaghetti
1. Fill a large pot with water sprinkle in a generous pinch of salt and bring it to a boil.
2. In a large nonstick skillet with high sides, preheat the olive oil over medium high heat, add the
bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but it’s
not totally cooked.
3. Add the onions, season with a little salt and good amount of freshly cracked black pepper and
cook for about 5 minutes or so.
4. In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a little
salt and a good amount of black pepper.
5. At this point the pasta should be perfectly cooked al dente and drain it well
6. Remove the skillet with the bacon mixture from the stove and add in the drained pasta.
7. Working very quickly, add in your sauce and mix until every strand of spaghetti is covered
with that velvety sauce.
8. Plate up right away and enjoy!
MACARONI SALAD RECIPES
Ingredients:
500 grams of elbow macaroni

500 grams of shredded chicken (preferably breast part)
¾ cup of mayonnaise
1 can (20 ounces) of dried pineapple tidbits
1 cup of grated cheddar cheese
¾ cups of minced carrots
½ cup of raisins (optional)
½ cup of minced onion
1 teaspoon of pickles
Pinch of salt and pepper to enhance taste
Procedures:
1. Cook chicken by putting it into boiling water. Add a teaspoon of salt. Let it cook over medium
heat for about half an hour or until chicken meat gets soft. Drain water afterwards and let
chicken cool down.
2. Shred the chicken meat using a fork or your clean hands. Set aside.
3. Cook elbow macaroni by following cooking instructions provided in the package. Drain and
set aside.
4. In a huge mixing bowl or stainless bowl, combine mayonnaise, onion, pickles, salt, and
pepper. Mix thoroughly.
5. Add macaroni, shredded chicken, minced carrots, pineapple tidbits, and raisins (optional).
Thoroughly toss until all ingredients are ideally distributed.
6. Top with grated cheese and gently toss again.
7. Refrigerate for about an hour. Your chicken macaroni salad can now be served or delivered
to your customers.
PORK BARBECUE RECIPES
Ingredients
2 lbs pork, sliced

½ cup soy sauce
Lemon juice from 1 piece lemon
½ cup banana ketchup
2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons brown sugar
8 cloves garlic, crushed and chopped
Instructions
1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and
chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are
properly distributed; using your hands in mixing the ingredients is recommended.
2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid
contamination.
3. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the
flavors.
4. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbecue stick
that we know).
5. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try
adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the
perfect basting sauce.
6. Serve with spicy vinegar.
SHANGHAI RECIPES
Ingredients
1 kilo ground pork (or ground chicken or beef)

1 medium onion, finely chopped
1 carrot, finely chopped
⅛ cup soy sauce
2 tsp. ground black pepper
1 Tbsp. minced garlic
½ Tbsp. salt
1 Tbsp. brown sugar
1 Tbsp. green onion, finely chopped
50 pcs small lumpia (spring roll) wrappers
cooking for deep frying
Instructions
1. How to make Lumpiang Shanghai:
2. Combine all ingredients in a bowl starting with the pork, onion, carrots, garlic, green onion.
3. Mix well using a fork or preferably your hands. You can use a plastic disposable gloves to be
sure that the mixture in free from contamination.
4. Then gradually add the rest of the ingredients: soy sauce, pepper, salt and sugar. Mix very
well until the all the ingredients are uniform in texture.
5. To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of
the meat mixture on the center and form it into a log shape.
6. Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the
wrapper towards the center and roll it half way to from a log shape.
7. Fold both sides of the wrapper (adjacent to the previous fold that you made) towards the
center.
8. Roll the lumpia until it forms a log shape. Seal the edges with a dab of water to moistened it.
Do the same procedures to the rest of the batch. Heat oil in a frying pan and fry the lumpia until
golden brown and crispy.
Place on a colander or paper towel to drain excess oil. Serve with dipping sauce either catsup,
sweet and sour sauce or spiced vinegar (sinamak).
EMBUTIDO RECIPES
Ingredients
oil
1 onion, peeled and chopped
1-1/2 pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
1 cup raisins
1/4 cup banana ketchup
3 eggs, well-beaten
2 teaspoons salt
1 teaspoon pepper
For Filling
3 eggs, hardboiled, peeled and quartered
3 pieces vienna sausages, cut into four lengthwise
Instructions
1. In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until
softened. Remove from pan and allow to cool completely.
In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins,
ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
2. On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a
rectangular shape.
3. Arrange sliced eggs and Vienna sausages in the middle of pork mixture.
4. Carefully roll mixture to form a log of about 3-inch in diameter.
5. Wrap the foil around the meat and crimp ends of foil to seal tightly.
6. Double wrap roll with foil. Repeat with remaining pork mixture.
7. In a roasting pan, add about 2 inches of water.
8. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-
filled pan.
9. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are
pierced with a knife.
10. Let stand for about 8 to 10 minutes before opening foil.
11. In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until
lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired
thickness. Serve hot.
HOW TO MAKE CHILI GARLIC OIL
Ingredients
2 pcs whole garlic, minced

5 pcs chili pepper, minced
cooking oil
Instructions
1. In a preheated pan, put about 1 cup of cooking oil.

2. Add the minced garlic and chili peppers.
3. Stir then simmer until the garlic turns brown.
4. Serve as a sauce together with toyomansi for siomai and other steamed or fried dish.
HOW TO MAKE PUTO CHEESE
Ingredients
1½ cups flour
1 cup sugar
1 tbsp baking powder
3 pcs eggs
6 ounces evaporated milk
½ cup water
2 tbsps butter, melted
¼ cup cheddar cheese, shredded
dash of food color (optional)
pinch of salt
small slices of cheese (for topping)
Instructions
1. In a mixing bowl, put the flour, sugar and baking powder. Mix well.
2. Add the eggs, milk, and water. Mix well.
3. Add the food color, salt, melted butter and shredded cheese.
4. Stir until well-blended then set aside.
6. Brush some melted butter in each of the puto molder cups.
7. Fill each molder cup with the prepared puto mixture.
8. Place them in the steamer properly.
9. Steam for about 8-10 minutes.
10. Remove cover then put small slices of cheese on top of each puto.
11. Put cover again then steam for another 2 minutes.
12. Let them cool down then remove the cooked puto from the molder cups.
13. Serve and enjoy your puto cheese!

LA PAZ BATCHOY RECIPE
Ingredients
1 kilo mami noodles

Broth
1 medium size onion, quartered
½ head garlic, crushed
½ tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. Worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste
Toppings
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast
Garnishing
chicharon, crushed
chopped garlic,fried
chopped spring onion
Instructions
1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth
ingredients and bring to a boil.
2. Reduce heat and blanch shrimp until cooked.
3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
4. Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and
liver are tender add more stock if necessary.
5. Remove pork, chicken and liver from the pot, drain and let cool.
6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
7. Slice the pork, chicken and liver into thin strips and set aside.
8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with
pork, chicken, liver, shrimp.
9. Garnish with chicharon, spring onion and fried garlic.
10. Serve immediately.
BAKED BUTTERFLIED PRAWNS WITH PEPPER AND CHEESE RECIPE
Ingredients
1 lbs Tiger Prawns, butterflied, veins removed

Grated Cheese
Milk (I used fresh milk)
Light Soy Sauce (I used Kikkoman)
Butter
Freshly ground pepper
Instructions
1. Preheat oven to 375 degrees F.
2. Wash prawns thoroughly. Using a sharp knife, butterfly each prawn and remove the vein.
Arrange on a baking sheet.
3. Using a small spoon, drizzle prawns with milk, then with soy sauce.
4. Top with grated cheese, butter and freshly ground pepper.
5. Bake for 10 to 12 minutes or until prawns turn pink.
6. Serve and enjoy.

GINATAANG KALABASA AT SITAW WITH ALIMASAG RECIPE
Ingredients
½ kg. alimasag/crabs (washed and opened)

½ kg. kalabasa (sliced in chunks)
½ kg. sitaw (cut into 2 inches long )
1 cup coconut milk
3 tbsp. patis/fish sauce
1 finger of ginger (crushed)
a pinch of magic sarap
1 medium sized ored onion (sliced finely)
3 pcs. siling haba/chile finger
Instructions
1. In a sauce pan, add the coconut milk, ginger, onion, patis and let it boil then simmer for 3-4
minutes.
2. Add the crabs, sitaw/long beans and squash. Add ¼ cup of water if desired. Let it boil and
simmer for 5-8 minutes or until vegetables are cooked.
3. Ready to serve with rice.
MANGO SAGO DESSERT RECIPE
Ingredients
6 cups water
½ cup small sago (tapioca pearls)
1¾ cups coconut milk
½ cup milk
¼ cup sugar
2 ripe mangoes, peeled and sliced into small cubes
Instructions
1. In a pot, bring water to a boil. Add tapioca pearls and cook, stirring occasionally on medium
heat for half an hour. Remove pot from heat and let sit for 5 minutes. Transfer tapioca pearls to
a strainer, rinse under cold running water and then drain well.
2. Set aside.
3. In a saucepan, whisk together coconut milk, milk and sugar.
4. Bring to a boil and then remove from heat. Set aside to cool.
In a mixing bowl, combine cooled coconut milk mixture, tapioca pearls and diced mangoes.
5. Cover with plastic wrap and then chill in the fridge for at least an hour.
NO-BAKE CHOCO-BANANA-GRAHAM CAKE RECIPE
Ingredients:
2 cups milk chocolate, chopped

5 large egg yolks
Salt
3 cups heavy cream/ all-purpose cream
20 graham cracker sheets
4 or 5 ripe bananas, very thinly sliced lengthwise
Garnish: whipped cream
1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place
yolks and a pinch of salt in another heatproof bowl.
2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks,
whisking constantly; return mixture to saucepan set over low heat.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon,
about 8 minutes (mixture should not come to a boil).
4. Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is
smooth.
5. Refrigerate, stirring occasionally, until thick, about 4 hours.
6. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham
crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas.
Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
7. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of
the pan; finish with graham crackers.
8. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving
platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
BBQ CHICKEN SALAD WITH CREAMY AVOCADO DRESSING
Ingredients:
• 4 small chicken breasts

• salt and pepper to taste
• 1/2 cup BBQ sauce
• 6 cups lettuce, sliced or torn
• 1 cup cherry tomatoes, sliced in half
• 1 cup corn
• 1 cup black beans, drained and rinsed
• 4 strips bacon, cut into 1 inch slices and cooked (optional)
• 1/4 cup cilantro, torn
• 1/4 cup avocado dressing
1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about
4-6 minutes per side basting the chicken in the BBQ sauce as you go.
2. Let the chicken cool a bit and slice.
3. Assemble salad and enjoy!
BUKO SALAD RECIPE
Ingredients:
• 3-4 cups shredded young coconut (buko)

• 1 jar coconut gel (nata de coco), drained
• 2 cans of fruit cocktail
• 1 can condensed milk
• 1 ½ can all purpose cream
Optional ingredients:
• A jar sugar palm fruit (kaong), drained

• 100gms. Raisins
• Pineapple slices
1. In a strainer, drain the fruits and jar ingredients thoroughly for at least 30 minutes.
2. In a bowl, combine the buko and the rest of ingredients and mix well.
3. Cover and refrigerate for several hours before serving.

BUKO-SAGO-GULAMAN SALAD RECIPE
Ingredients:
• 250g Sago (Raw Tapioca Pearls)

• 2-2½ Liters of water, for boiling
• 2 boxes Alsa Gulaman Red and Green, cooked and diced
• 3 young coconuts, meat scrapped
• 1 pack (250ml) All Purpose Cream
• 1 can (300ml) Sweetened Condensed Milk
• 1 can (154ml) Evaporated Milk
For the Sago
1. First, you have to cook the sago “tapioca pearls” according to package direction. We need to
use a large pot and 2 liters of water, then bring into a boil. Never add or drop your sago into
unboiling water or else it will start to stick together and at the bottom of your pan.
2. Cook for about an hour or so, stirring every now and then until sago cooked through and
becomes translucent. And when you’re done fire off, drain your sago in a large colander and
rinse in running water to stop the cooking process. Transfer into a large bowl and set aside or
you can refrigerate them if you want.
For the Gulaman
1. Cook your gulaman according to package direction. Pour gulaman mixture into a mold,
refrigerate and let it set completely. When your Gulaman is completely set you can cut them into
cubes, it’s up to you what size you prefer and set aside. And if you want to add or use nata de
coco instead of gulaman, you have to drain it completely before using.
For the Salad
1. In a small bowl, combine the all purpose cream, sweetened condensed milk and evaporated
milk and mix until well blended. You can also add vanilla essence, if you want.
2. At this point all ingredients have been prepared and we are ready to make our salad. In a big
salad bowl, combine all ingredients and mix until well combined.
3. Refrigerate your buko sago gulaman salad for at least 2 hours before serving.
MACARONI CHICKEN SALAD RECIPE
Ingredients:
• 1 cup raw macaroni pasta , cooked al dente

• 9 ounces chicken tenders, boiled and diced or chopped into small pieces or diced
• 1 cup crushed pineapple, drained well
• 1 small fuji apples, diced
• 1/3 cup raisins
• 1/2 cup cheese, diced or grated
• salt and white pepper to taste
• 1/3 cup mayonnaise ( this is a very small amount for this kind of dish, feel free to add more if
you thinkthe salad is too dry or you can add a little milk instead)
• optional : add about 1/2 cup cooked shrimp; peeled and deveined
1. In a big bowl, combine everything and toss gently until well combine, taste it; adjust
seasoning if necessary.
2. Cover the bowl or transfer into a covered container and chill for at least 2 hours.
EGG SALAD RECIPE
Ingredients:
• 6 hard boiled eggs, coarsely chopped

• ¼ cup sweet onion, minced
• ¼ cup red bell pepper, minced
• ¼ cup bacon, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Zest of one lemon
• ½ cup mayonnaise
• ½ teaspoon fine salt
Coolking Instructions:
1. Combine all ingredients in a bowl. Mash all ingredients together.
2. Serve on a sandwich or with a crudites.
CHICKEN INASAL RECIPE
Ingredients
6 pcs. Chicken Wings, Breast or Legs (Medium Sizes)

For Marinade:
1 head garlic, macerated
2 tbsps. chopped ginger
1 tbsp. brown sugar
⅓ cup Vinegar ( Coconut Vinegar)
15 pieces calamansi, extract the juice
4 stalks tanglad (lemon grass), julienne
salt and coarsely ground pepper
Basting Sauce:
½ cup Star Margarine

¼ cup Atsuete oil
Salt and Pepper to Taste
Instructions
1. In a large bowl, Marinade the Chicken with all the Ingredients including garlic, vinegar,
ginger,calamansi juice, a small amount of sugar, tanglad, salt, and pepper.
2. Rub the marinade on the meat.

Put the Marinated Chicken in a Chiller for 1 hour.
Heat the Pan over medium-heat and put margarine and annatto seeds.
3. Stir the margarine until it melts and the annatto seeds are well mixed and in orange color.
4. Turn off heat then add a small amount of salt and pepper to taste.
5. After marinating the chicken, cut the meat on the part near the bone for easy grilling.
6. Skewer the Chicken (Optional) and Grill while basting it with the Sauce once in a while.
7. Serve with Oyster Sauce, Sinamak or Soy Sauce with Kalamansi and Siling Labuyo
ADOBONG "PUSO NG SAGING" RECIPE
Ingredients
1 pcs. of Puso ng Saging

3 tbps. of soy sauce
2 cups of water
2 tbps. of lime juice
1 pcs. of garlic
2 pcs. of laurel leaves
salt for the taste
Instructions
1. Remove the older part of Puso ng Saging, chopped.
2. Mash it with salt to remove the bitter taste then wash it again with water.
3. In a cooking pan, saute the garlic until its color become red.
4. Put the water, soy sauce, laurel leaves, lime juice and salt. Let it boil and add the chopped
Puso ng Saging.
5. Put the cooking oil. Cook until Puso ng Sagingbecome tender.
6. Wait until the broth be almost dry.

SINIGANG NA LECHON RECIPE
Ingredients
2 cups rice washing

250 grams tamarind, boiled and juices extracted
3 pcs onions, quartered
4 pcs tomatoes, quartered
2 pcs gabi, quartered
1 kg lechon meat and skin cut into onw-inch pieces
2 pcs green long sili
1 pc radish, sliced
4 pcs okra
½ bundle sitaw, sliced
½ bundle kangkong, sliced
Instructions
1. Bring to boil rice washing in a pot, and add the lechon portions.
2. Add onions, gabi, tomatoes, and reduce heat to simmer until lechon meat is tender.
3. Once gabi is tender, mash half of it to thicken the sauce.
4. Add sili, okra , radish, eggplant, and then let this simmer.
5.Add sitaw and kangkong. Stir well and let this simmer for a few more minutes
Pork Ampalaya in Oyster Sauce Recipe

Ingredients:
 1 medium size pork tenderloin, about 1/2 kilo, sliced into strips
 1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise
 1 small size onion, peeled, chopped
 1/2 head garlic, peeled, crushed, chopped
 1/4 cup soy sauce
 1/4 cup oyster sauce
 1/3 cup cornstarch
 1 tsp. ground peppercorns
 salt
 cooking oil
1. Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for
10 to 15 minutes. In a wok, heat cooking oil and stir fry thepork in batches until color
changes to brown and start to sizzle, set aside.
2. Using the same wok sauté garlic and onion until fragrant.
3. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water.
Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.
4. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes.
5. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another
half a minute until sauce thickens. Correct saltines if required.
6. Serve hot with a lot of rice.
Easy Mango Ice Candy Recipe

Ingredients:
 1 kg ripe mangoes cut into small pieces

 1 medium-sized can condensed milk (around 250 ml)
 1 pack Nestle cream
 1/2 cup cornstarch
 4 cups water
1. Place 4 cups water in a casserole.

2. Add 1/2 cup cornstarch.
3. Mix the remaining ingredients and mix well.
4. Heat the casserole on slow fire while stirring the contents. Don’t boil.
5. After 10 minutes, remove from heat. Allow to cool. NOTE: Make sure that the mixture is cool
or the plastic wrappers will burst!
6. Use a funnel for easy transfer of the mixture to the ice candy wrappers.
7. Freeze. Serve and enjoy!
Easy Mango Ice Drop Recipe

Ingredients:
 ½ cup (+ 2 tbsp) Evaporated Milk

 ½ cup Sugar
 3 cans (240 ml each) Del Monte Mango Juice Drink
1. Combine all ingredients and pour into ice drop Mold. Freeze until almost firm.
2. Insert popsicle sticks at the center. Freeze overnight.
3. *Other DEL MONTE Juice Drink Variants to use: Sweetened Pineapple Crush, Sweetened
Pineapple-Lychee, Sweetened Four Seasons, Sweetened
4. Mango and Sweetened Pineapple
5. Makes 14 servings

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BUKO PANDAN

1. On a caserole, boil 4 cups of water and add the

6. Get a salad bowl and mix all ingredients together.

CREMA de FRUTA RECIPE

1 medium-sized can fruit cocktail, drained.

2. Spread Nestle cream and fruit cocktail on top.

6. Alternate layers until the desired is achieved.

NO-BAKE OREO CHEESECAKE RECIPE

• 46 pcs Oreo Cookies

For the Crust:

1. Crush 20 Oreo cookies and combine with melted butter.

3. Refrigerate until firm.

For the Filling:

2. Stir in whipping cream gently.

3. Crush 16 Oreos and chopped 10 Oreos. Stir into the mixture.

5. Top with Oreos (whole, chopped, crumbs), optional.

6. Refrigerate for 4 hours. Enjoy!

SEAFOOD CHOPSUEY RECIPE

1. Dissolve the cornstarch in the water, liquid seasoning and pepper.

3. Then, add the garlic until they become light brown.

BEEF And BROCCOLI In OYSTER SAUCE RECIPE

1/4 cup oyster sauce

BICOL EXPRESS RECIPE

3 cups coconut milk

1. Heat a pan and then pour-in the cooking oil.

2. Sauté the garlic, onion, and ginger

6. Add salt and ground black pepper to taste

2 tbsp dry sherry

1. Put the sherry, spring onions and ginger in a bowl.

3. Heat the celery, mushrooms, and the green pepper.

4. Stir – fry for 1 minute.

6. Pile into a warmed serving dish and garnish with lemon

LECHON KAWALI RECIPE

• 2 lbs. pork belly

1. Place the water on a big cooking pot and bring to a boil

7. Flip the meat to cook the opposite side

9. Serve hot. Share and Enjoy

ADOBONG TARLAC RECIPE

• 1k. pork (piqué)

2. Remove the pork and chicken and set aside.

5. Serve topped with pineapple slices.

Snow peas ( sitsaro )

1. Put 3 cups of salted water in a saucepan.

2. Boil vegetables separately until tender but crisp, drain.

3. Combine vegetables in a bowl.

4. Coat and toss in butter.

5. Transfer to serving platter.

PORK PASTEL RECIPE

½ Kilo Pork Tenderloin (sliced)

1. In a sauce pan, heat up butter and saute garlic.

2. Add the sliced pork tenderloin, stir for a few minutes

3. Add 3 cups water and simmer until pork is cooked.

5. Add ½ cup evaporated milk. Keep stirring.

6. Then add the green bell pepper.

ADOBONG BABOY NA TUYO RECIPE

• 500g pork liempo, cut into 2-inch chunks

PORK HUMBA WITH PINEAPPLE RECIPE

• 2 tbsp Brown Sugar

PORK HIGADILLO RECIPE

500 grams pork, cut into strips

1. In a same skillet, reduce oil then saute garlic and onion.

2. Add pork then continue sauteing for 3 minutes.

7. Remove from heat then transfer to serving bowl.

8. Serve immediately with steamed rice.