Culinary Arts - is the art of preparing and cooking foods.

The word "culinary" is defined as

something related to, or connected with, cooking. A culinarian is a person working in the culinary
arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists
are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. They
are required to have a knowledge of the science of food and an understanding
of diet and nutrition. They work primarily in restaurants, delis, hospitals and other institutions.
Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc. The
Table arts or the art of having food can also be called as "Culinary arts".

Kitchen organization and lay out

Function and responsibilities of the kitchen or food production unit:
1. Production and presentation of quality food using a tested recipe
2. Preparation of menus and standard recipe
3. Mis-en-place preparation
4. Dispatching of food to food counters and dining area
5. Set up and display of buffet and food counters
6. Preparation and submission of required report
*mis-en-place - pronounced meez en plas) is a French phrase which means "putting in place” as in
set up

Operating units in the kitchen

1. Hot kitchen- is the part of the kitchen that handles the preparation of all hot items like
stocks, soup, sauces and main dish
2. Cold kitchen- is where cold dishes like salads and cold cuts canapés, hor d'oeuvre, etc are
prepared. It is also in this area that cold and fruit platters as well as garnishes are prepared
3. Butchering section- is the area where meat, chicken and seafood items are portion cut in
accordance with standard sizes and weights that are indicated in standard recipe. Butchers
test is also conducted in this area
4. Pastry shop (pastry section)- handles the preparation of bread, pastries and baked desserts
5. Stewarding section- serves as material custodian for the kitchen. It takes care of storage,
cleaning and preparation of kitchen tools and supplies, pots, pans and other equipment. It
also takes charge of the maintenance of cleanliness and upkeep of the kitchen as well as
the disposal of garbage
* hor d'oeuvre- literally "apart from the [main] work") or the first course, are food items served
before the main courses of a meal.

Kitchen Organization
The management of the kitchen is headed by the Executive Chef closely assisted by Senior Sous
Chef. Each section is headed by section heads as follows.
1. Chef de Partie- Hot kichen
2. Chief Butcher- Butchery section
3. Chief Gardemanger- Cold kitchen operation
4. Chief Steward- Stewarding section
5. Pastry Chef- Bakeshop/pastry section
Kitchen Layout- in designing a kitchen layout, there should be provision or space for the following
facilities
1. Daily Dry storeroom in this area dry food stuffs are stored such as cereals, prices, herbs,
tinned and bottle food. This store must be located in an accessible area within the easy
reach of kitchen staff. Reserved stock must be made available when the store is closed. It
must be locked and the key is controlled by custodian or stock clerk on duty
2. Cold Rooms- this is the place where refrigerators, chillers or deep freezer are placed for the
storage of perishable foods such as meat, fish, dairy products, etc.

 
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 Cold storage must have different temperature level, mainly
Deep freezer - -18’ C to 25’ C for frozen foods
Chill room - +1 ‘C to +3’ C for fresh meat and fish
Refrigerator= +6’C to +8’C for fruits and vegetable
3. Still Rooms/ Pantry- for food items such as bread, butter, juices etc. required during
breakfast abd snacks or quick meal are also stored here. Simple dishes such as salads,
sandwich, cheese plate, fruit plate, pastries, ice cream are prepared in this section
4. Wash-up ( Steward Section )- the wash up area is usually divided into pot wash and dish
wash area. pot wash area- all the pan and heavy duty equipment are washed. The person
in charge is the pot washer. In dishwashing area- all the dishes, table wares including
cutleries are wash and dried usually with the aid of dishwashing machine
5. Chef office- this is where executive chef and his assistant carry out their administrative
duties
6. Cost control/warehouse office- although the cost department is separated unit from the
kitchen its function are closely coordinated with the kitchen. Their office mush therefore be
beside or within the easy reach of the kitchen. Cost control office handles the receiving,
storage and issuance of stocks used by the kitchen. The person inchange for food material,
in reference to quality, quantity and price should work very well closely with the chef so as
to ensure the highest possible standard of deliveries
7. Garbage Area- this room must be located near food production area, if possible it must be
tiled to facilitate easy cleaning. Food waste, non food waste, bottles etc, must be kept apart.
If possible under air conditioning to minimize or to prevent smell and decay. Maintenance of
the garbage is under the responsibility of stewarding sectio

Executive Chef
Ø Directs, Supervises, Monitor and control all activities in all kitchen outlets and sub sections
Ø Plans and organizes all production activities, identifies operating requirement, prepares
budget and looks after mis en place preparation
Ø Ensures product meets quality standard and complies with standard operating procedure
Ø Check processed items before ther are dispatch
Ø Sees to it that the food preparation is done in accordance with standard recipe and in line
with safety and sanitation guidelines

Sr. Sous Chef

Ø He is responsible for monitoring and directing all aspects of the kitchen operation, from
menu planning, mis-en-place preparation actual production
Ø Monitors preparation in the kitchen outlet
Ø Closely work with the executive chef in preparation of menus and in standardization of
recipes as well as designing new promotion
Ø Initiates requisition of food stuff and kitchen supplies based on estimated food consumption
or daily function and maintain minimal par stock

Chef De Partie (Hot Kitchen )

Ø As section head, he is responsible for maintaining high quality food production in his section
and ensures that standard recipes and control policies are enforced
Ø Oversees the food handling in his station and insures that safety and sanitation standards
are complied with
Ø Prepares food requisition and inter kitchen transfer
Ø Trains personnel under him
Ø Check and inspects the quality and quantity of all raw materials that are delivered or issued
to his section

 
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Chief Butcher
Ø He is responsible for overseeing butchering operations in the kitchen
Ø Receives and test meet/chicken samples endorsed by purchasing
Ø Conducts butchers test
Ø Assist in hot kitchen preparations
Ø Supervises food processing
Ø Initiates and supervises inventory and stocks

Chef Gardemanger
Ø In charege in Cold Kitchen Operation
Ø Oversees the food handling in his station and insures that safety and sanitation standards
are complied with
Ø Check and inspects the quality and quantity of all raw materials that are delivered or issued
to his section

Chief Steward
Ø Plans, organizes, directs and controls all aspects of stewarding operations including pots
and pans washing, dishwashing, garbage disposal, maintenance of cleanliness and
sanitation in the kitchen and stockroom
Pastry Chef
Ø he is the one in change in all pastry operation
Ø Make sure make sure that all pastry items pass quality control

Commis 1 ( Senior Cook )

Ø Responsible for preparing soups, entrees and sauces for cut meat, poultry and fish.
Ø Assist in preparation of special dish
Commis 2 ( Second Cook )
Ø This position is held responsible for the preparation of soup, stocks, bouillon, consommés
and sauces and also for the preparation of boiled meet, sautéed fish, braised dishes and
special a la carte orders
Commis 3 ( Third Cook )
Ø Prepares hot dishes in accordance with standard recopies
Ø Assist senior cook and second cook in preparation of mis- en place and in food preparation
following prescribed recipe
Cook Helper
Ø Responsible for cleaning and maintaining walk-in and reach in refrigerators and freezers as
well as the proper maintenance of work areas during operations
Steward
Ø Responsible for cleaning, sanitizing and proper storage of utensils, flatware, glass ware and
silver ware
Yardman
Ø In charge in collecting garbage from out lets and stations and transport it to the garbage
room

Food Safety and Sanitation

FOODBORNE ILLNESS- Is a disease that is carried or transmitted to human beings by food

Causes of Foodborne illness
Ø Failure to thoroughly heat or cook food
Ø Infected employees who practice poor personal hygiene at home and at the workplace
Ø Foods prepared a day or more before they are serve
Ø Raw, contaminated ingredients incorporated into foods that receive no further cooking

 
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 Ø Food allowed to remain at bacteria incubated temperature
Ø Failure to reheat cooked foods to temperature to kill bacteria
Ø Cross- contamination of cooked foods with raw foods, by employees who mishandle foods
or though improperly cleaned equipment

Sanitation- is a creation and maintenance of healthful or hygienic condition. It comes from the
word sanitas which means health. The word sanitation means wholesome food handled and
prepared in a way that the food is not contaminated with disease-causing agents.

Clean- refers to aesthetic and concerns outward appearance

Factors involve in food safety
Ø Food – its safe condition initially and its protection in preparation and service
Ø People- those involved in handling food both as employees and as customers
Ø Facility- the sanitary condition of the physical plant, and equipment used in food service
operation

Transmission of Food borne illness

Food  Handlers/customers  carrying  

disease  organisms  

From  open  sores,  

From  respiratory  tract   cuts  and  boils   From  intestinal  tract  
through  coughing  and   through  hands  
sneezing   soiled  with  feces  

Food  prepared  

Food  Eaten  

Illness  Occurs  

The Micro World

Bacteria- a bacterium is a living organism made up of living cell. Like all living things bacteria
needs nutrients to maintain their functions. They take in these nutrients through their living cell
walls.
Bacteria in food causes illness in two days, some bacteria are infectious disease-causing agents
called pathogens, which feed on nutrients in potentially hazardous food and multiply very rapidly at
favorable temperatures. These micro organisms are using the food as a medium for growth and
also as transportation to human body. Other bacteria are not infectious but as they multiply in food
they discharge toxins that poison humans when the food is ingested
Environmental needs of bacteria
Ø Time requirements
Ø temperature requirements

 
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 Ø Food requirements
Ø moisture requirements
Ø Acidity (ph)requirements
Ø Oxygen requirements
Growth Pattern of bacteria
Ø Lag phase- the period of adaptation to new environment
Ø Log phase- bacteria would start to multiply very rapidly
Ø Stationary phase- bacteria have increase to such large number that they compete for space
and nourishment
Ø Decline phase- bacteria cell begins to die more quickly due to lack of nutrients or because
of their own waste product

Toxins- are waste and decomposed materials of bacteria

Viruses- virus (is a Latin word for poison) are the smallest and perhaps the simplest form of life
known;
Ø Are not complete cells
Ø they are genetic material in a protein wrapper or over coat
Ø Do not require potentially hazardous food to survive
Ø Do not increase in number while they are in food

Parasites- are small or microscopic creatures that need to live on or inside a host to survive.
Ø Tichinella spiralis is the best known parasite that contaminate food
Ø This parasites are roundworm that prefers mammals including human as a host
Ø Anisakis roundworm is one parasite that affect fish

Fungi
Ø Range in size from microscopic single celled plant to giant mushrooms
Ø Found naturally in air, soil, plants, animals, water
Ø Members of this groups are molds and yeast

Molds
Ø Mold colonies are visible by naked eye
Ø Certain molds produce toxins such as aflatoxin that cause cancer to mammals
Ø Cause infection and serious allergies
Ø Cause spoilage with discoloration, musty odor and off-flavor to food
Ø Can grow in any temperature and in extreme condition

Yeast
Ø Yeast are fungi
Ø Requires sugar and moisture for survival
Ø Visible by the naked eye
Ø Can be killed by heating food product

Benefits from micro organisms

Ø Certain micro organisms are native to our skin, mouth and digestive tract. They are present
in our food and water
Ø Bacteria aid digestion of food and help breakdown wastes in our bodies
Ø Some molds are useful as sources of antibiotics such as penicillin
Ø Yeast are well known as aid in leavening bread and fermenting beer

Food Hazards

 
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Biological Hazard-are dangers to food from pathogenic (disease causing ) micro organisms
(bacteria, fungi or parasites, fungi ) and from toxins that occurs in certain plants and fish
Physical Hazard- is the danger posed y the presence of particles or items that are not supposed
to be a part of food product
Chemical Hazard- is the danger posed by chemical substance

Personal Hygiene for Food Handlers

Ø Do not handle food if you have an open wound, sore, cut or burn in your hands, face
Ø Do not handle food when you have a sore throat, cold, cough or fever
Ø Keep your body clean at all times
Ø Keep fingernails short, neat and clean
Ø Wash hair as needed
Ø Wear clean and pressed uniform and apron
Ø do not use your apron as your hand towel
Ø Wear hair restraint because you lose about 50 strands of hair daily
Ø Avoid excessive makeup, cologne and jewelry as the may get into the food
Ø Cover mouth when coughing and sneezing
Ø Do not touch your face or any parts of your body when handling food
Ø In tasting food do not use your finger or spoon that is reused
Ø Wear plastic gloves as directed
Ø Never smoke when handling or preparing food
Ø Wash your hands frequently

Purchasing and Receiving Safe Foods

Receiving and inspecting food- is a control point and for certain foods it can be critical control
point. Setting up procedures for inspection and standards for acceptance and then following them
closely is vital to preventing foodborne illness.
The following rules should help the food service operator check the quality of foods entering the
establishment
1. Inspecting the food immediately upon delivery
2. Try to schedule deliveries during off-peak hours
3. Use date to ensure proper rotation of stocks
4. Plan ahead for the arrival of shipments
5. Make certain that employees are trained properly in inspection functions
6. Keep receiving area clean and well organize
Beef
Ø Should be bright cherry red
Ø A purplish tinge may simply mean that the beef has not been exposed to air for so long,
though it may be sign of deterioration
Ø Do not accept beef that is turning brown or greenish
Ø Check evidence of freezer burn
Pork
Ø The fat portion of the pork should be white and firm
Ø The lean portions is light pink
Ø Deterioration is usually evident by darkening of lean meat
Ø Test condition y pushing a clean knife into the flesh and smelling the knife tip
Chicken
Ø Pinkish skin
Ø No cuts and bruises
Ø Deterioration is usually evident by discoloration and softening of lean meat
Ø Foul smell or odor

 
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Eggs
Ø Smooth surface
Ø Light colored shell
Ø Floats in water
Fish
Ø Bright red, moist gills
Ø Eyes are bulging and clear
Ø Flesh in belly area are firm and elastic
Ø Fresh fish do not have strong fishy odor
Ø Scales should be intact and skin should be vibrant and light

Fruits and Vegetable

Ø No spoiled odor
Ø Not rotten nor infested with insect
Ø Not wilted, not soggy not over ripe
Ø Must exhibit characteristic color
Shellfish
Ø Crustacean- lobster, crabs, shrimps
Ø Mollusk- oysters, shellfish, mussels
Ø Lobster should be hard and heavy, crabs should show signs of movement
Ø Tail of lobster should curl under when picked up
Ø Partly open shell indicates that the clams, mussels and oyster are dead
Ø Spoiled shellfish are also determined by the odor
Canned foods
Ø Swelled top or bottom
Ø Leakage
Ø Flawed seals
Ø Rusty
Ø Dented
Storage principles
1. Follow the rule of First in First out (FIFO)
-­‐ Sticking to this principles means that good should be used in the order in which they are
delivered
2. Keep potentially hazardous food out of the temperature danger zone
3. Store food only in areas designed for storage
4. Keep all good in clean, undamaged wrappers or package
5. Keep storage area clean and dry
6. Keep vehicles for transporting food within the establishment clean

Type of Storage
1. Refrigerator
Ø Refrigerator should not be over loaded
Ø Opening and closing the door too frequently
Ø Time of door stays open should be minimize to help maintain temperature
2. Freezer
Ø Freezer must be maintained at air temperature of 0’F or lower
Ø Frozen food products should be placed in frozen storage facilities of approved
design immediately
Ø Only frozen or pre chilled foods should be put into the freezer unit
Ø Frozen food inventories should be rotated of a First in First Out basis
Ø Reach in Freezer unit should be defrosted as frequently as necessary to maintain
efficiency

 
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 Ø As easily visible or other device to record temperature should be present in each
freezer unit
Ø Food should be placed in a freezer in way that provides space for cold air to move
around through the food
3. Dry Storage
Rules to follow in relation to dry storage
1. Practice the FIFO rotation method
2. Keep all containers of food tightly covered
3. Clean up all spills immediately
4. Do not place any food items on the floor
5. Do not store trash or garbage cans in food storage area

Types of Knifes and kitchen Utensils

SCALLOPED BLADES Often on a long knife, the teeth of this edge are similar to those in a
serrated blade. The teeth protect the cutting edge and the blade stays sharp for longer. This type
of blade is ideal for cutting fragile sponge cakes.

Serrated Edge Blade allows an easy cut through crusty food like traditional roast and crispy
bread

SINGLE GROUND EDGE Japanese knives were traditionally beveled on the right-hand side only.
They were though to produce cleaner slices.

Hollow Edge or Granton Blade creates an air pocket between the hollow edge and the slice.
This prevents food from sticking to the blade and allows for finer slicing.

Straight Edge Blade allows a smooth, clean cut. When carving with a straight edge, no fibres are
torn from the meat. This edge can also be used for soft, firm food like meat, fruit and vegetables.

Boning knife- This knife has a thin pointed blade about 12cm long. The blade and especially the
tip must be very sharp. The blade can either be stiff or may have some flexibility. Some boning
knives have a straight blade, while others angle upwards. This knife is used for separating meat
and connective tissue from bones during butchering and trimming. The tip of the knife does most
of the work.

Cleaver- The traditional European cleaver is a thick and heavy blade with the edge set at a broad
angle. Cleavers are designed to force their way through bones like an axe.

Chefs knife- This is the most commonly used knife. It is used for chopping, slicing, precision
cutting, crushing and carving.
Sharpening Steal- A sharpening steel is a hard, smooth metal rod which is drawn along the edge
of a knife to literally straighten the edge. Whilst the selection of a steel is a matter of personal
taste, there are several important points to consider: the steel should not be too short – no less
than 25 cm – and the steel should not have a coarse or very obvious pattern of grooves

 
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Zester- This is a specialized tool with a line of small circular cutting edges at the end. It is dragged
through the outer skin of citrus fruit to cut out fine shreds known as ZEST, which are used for
garnishing and flavoring.

Parissiene cutter- These are also called melon-ballers and are available in different sizes and
shapes, both plain and fluted. They are for cutting out spherical pieces from soft materials such as
melon, potato and cucumber.

Channeling Knife- Whilst these are called a knife they are more like a small chisel. They are
designed to cut a groove in the surface of a piece of fruit or vegetable for decorative purposes.
Large fruit can be cut in this way.

Apple Corer- There are various patterns of these, some with a curved blade and some with a
circular plunge cutter. Some of these have a serrated edge and some are straight. This cutlery is
used to remove the whole length of the core of apples

Butchers trimming Knife- These are similar to the butcher's steak knives but with a straighter
blade usually angled upwards slightly. This knife is used for trimming the sinew and fat from meat.

Decorative Knifes- This knife has a horizontally zig-zagged edge, which enables decorative cuts
and patterns to be made generally in softer materials like margarine, butter and chocolate. This
knife is not used for general cutting or slicing.

Mandolin- This gives a shortcut to enviable slicing, including julienne, grating, and ribbons. It
stands on firm legs at a perfect, ski-slope angle for sliding ingredients over the adjustable blades.
Slide each vegetable or fruit over the blade carefully. The faster you cut, the better the cutting
action, and the finer the slices.

Palette or spatula- The palette knife or spatula is neither sharp nor generally used for cutting.
There are two common forms: one is a straight broad blade with a rounded end and the other is
the same except that there is a double bend or crank in the blade, also known as an “off-set
spatula”.

Turning Knife- this knife is the same size as a paring knife and may be used for many of the
same jobs. However, as it has a curved blade it is most suited to shaping vegetables by “turning”.

Paring Knife- Pronounced 'pearing', this small knife with a blade about 7 cm long has many uses.
It can be used for peeling and trimming, cutting and turning, garnishing and creative work,
including fruit and vegetable carving.

Bread Knife- A bread knife is recognized by the pointed serrations of the blade which allows the
knife to glide through crusty breads, bagels and tomato skins, to produce neat slices. A longer
bread knife is recommended since shorter blades tend to have their tips catch when cutting larger
loaves. The blade of a bread knife should be fairly rigid to ensure stable cutting through thick
crusts.

Heat and Foods

PROTEINS – a major component of meats, poultry, fish, eggs, milk and milk products. It is also
present in smaller amounts in nuts, beans and grains.

 
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COAGULATION – as proteins are heated, they become firm, or coagulate. As the temperature
increases, they shrink, become firm and lose more moisture. Most proteins complete coagulation
or are cooked at 160˚F to 185˚F (71˚C - 85˚C).
CONNECTIVE TISSUES are special proteins that are present in meats. Meats with a great
deal of connective tissues are tough, but some are dissolved when cooked slowly with moisture.
ACIDS -Liquids such as lemon juice, vinegar and tomato products which are high in acidity, do 2
things to proteins:
• They speed coagulation.
• They help dissolve some connective tissues.
CARBOHYDRATES
Starches and Sugars are both carbohydrates. They are found in fruits, vegetables, grains, beans
and nuts. Meats and Fish also contain small amount of carbohydrate.
Changes in carbohydrates when heated are:
CARAMELIZATION - the browning of sugars.
GELATINIZATION occurs when starches absorb water and swell.
ACIDS inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contained
acid.
FIBER is the name for the group of complex substances that give structure and firmness to plants.
This fiber cannot be digested.
These fibers actually breaks down during the softening of fruits through cooking.
SUGAR makes fiber firmer. This is the reason why fruits cooked with sugar keeps its shape.
BAKING SODA (and other alkalis) makes fiber softer. Vegetables should not be
cooked with baking soda because they become mushy and lose vitamins.
FATS- These are present in meats, poultry, fish, eggs, milk products, nuts and whole grains, and
to a lesser extent, in vegetables and fruits. OILS are liquid forms of fats.
When fats are heated, they begin to breakdown. They begin to “smoke” when they are heated too
much. The temperature at which this happens is called the “SMOKING POINT”. A stable fat (one
with high smoke point) is an important consideration in deep-frying.
MINERALS, VITAMINS, PIGMENTS & FLAVOR COMPONENTS
Minerals and Vitamins are important to the nutritional quality of the food. Pigments and flavor
components are important to a food’s appearance and taste and may determine whether the food
is appetizing enough to eat. So it is important to preserve all these elements.
These components may leach out or dissolve from food during cooking. Vitamins and Pigments
may be destroyed by heat or by long cooking
HEAT is transferred in 3 ways:
CONDUCTION, CONVECTION and RADIATION.
CONDUCTION occurs in 2 ways:
1. When heat moves directly from one item to something touching it.
2. When heat moves from one part of something to an adjacent part of the same item.
CONVECTION occurs when heat is spread by the movement of air, steam or liquid (including hot
fat).
NATURAL hot liquids and gases rise while cooler ones sink. Thus, in any oven, kettle of
liquid, or deep-fat fryer a constant, natural circulation distributes heat.
MECHANICAL in convection steamers, fans speed the circulation of heat. Thus, heat is
transferred more quickly to the food, and the food cooks faster.
Stirring is a form of mechanical convection. Thick liquids cannot circulate as quickly as thin
ones, so the rate of the natural convection is slower.

RADIATION-This occurs when energy is transferred by waves from the source to the food. These
waves are not heat energy but are charged into heat energy when they strike the food being
cooked.

 
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BROILING is the most familiar example of infrared cooking. An electric element or a ceramic
element heated by gas flame becomes so hot that it gives off infrared radiation, which cooks the
food.

MICROWAVE – radiation generated by the oven penetrates partway into the food, where it
agitates the molecules of water. The friction this agitation causes creates heat, which cooks the
food.

Radiation affects only water molecules, a completely waterless material will not heat in a
microwave. Microwave cooking penetrates no more than 2 inches into foods.

COOKING TIMES (The duration of cooking different food varies because it is affected by 3
factors:
1. Cooking Temperature
This means the temperature of the air inside the oven, the fat in the fryer, the surface of a griddle,
or the liquid in which food is cooking.
2.The speed of heat transfer
Air is a poor conductor of heat, while steam is much more efficient.
A convection oven cooks food faster than a conventional oven, even if both are set in the same
temperature. The forced air movement transfers heat more rapidly.
3.Size, Temperature, and individual characteristics
A small beef roast cooks faster than a large one.
A chilled steak takes longer to broil than one at room temperature.
Fish items generally cook more quickly than meats.
Due to many variables, it is difficult or even impossible to determine exact cooking times. Different
ovens, fryers, and steamers may transfer heat more or less efficiently. Roasting charts that give
cooking times for various cuts of meat can be used only as a guideline.

There 2 kinds of cooking methods used in food processing:

MOIST-HEAT METHODS
Cooking methods in which heat is conducted to the food product by water ore water-based liquids
such as stock and sauces, or by steam.
DRY-HEAT METHODS
Cooking methods are those in which the heat is conducted without moisture; by hot air, hot metal,
radiation, or hot fat.
there are still 2 categories for Dry-heat cooking methods, these are:
• Without Fat
• With Fat

POACH means to cook gently in a liquid, usually a small amount, that is hot but not bubbling at
about 71˚C to 82˚C (160˚F to 180˚F). It is used to cook delicate foods such as fish and eggs out of
the shell. It is also used to partially cook foods such as a variety meats in order to eliminate
undesirable flavors and to firm the product before final cooking. Food items are added into the hot
liquid AFTER it has reached its appropriate temperature.

BLANCH means to cook an item partially and very briefly, usually in water but sometimes by other
methods.
There are 2 ways of blanching in water:
1. Place an item in cold water, bring to a boil, and simmer briefly. Cool the item by plunging it
in cold water (shocking). To dissolve out blood, salt, impurities (scum) from certain meats
and bones.

 
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 2. Place the item in rapidly boiling water and return the water to the boil. Remove the item and
cool in cold water.
To set the color and destroy harmful enzymes in vegetables, or to loosen the skin of tomatoes,
peaches, and similar items for easier peeling

SIMMER means to cook in a liquid that is bubbling very gently at about 85˚C to 96˚C (185˚F to
205˚F).
Most foods cooked in a liquid are simmered. The higher the temperature and intense agitation of
boiling are detrimental to most foods. The word “boiled” is sometimes used as a menu term, as
when simmered fresh beef is called “Boiled Beef

BOIL -means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at
100˚C (212˚F). the high temperature toughens the protein of meats, fish and eggs, and the rapid
bubbling breaks up delicate foods.

STEAM means to cook foods by exposing them directly to steam. Steaming can be done on a
rack above boiling water.

BRAISE means to cook covered with in a small amount of liquid, usually after preliminary
browning. Usually, the liquid is served with the product as a sauce.

ROAST and BAKE- Both means to cook foods by surrounding them with hot, dry air, usually in an
oven. Cooking on a spit in front of an open fire may also be considered as ROASTING.

ROASTING applies to meats and poultry.

BAKING applies to cooking breads and pastries.

BROIL means to cook with radiant heat from above.

PAN-BROILING is like griddling except that it is done in a sauté pan or a skillet instead of a
griddle surface.
Fat must be poured off as it accumulates, or the process becomes pan-frying. No liquid is added,
and the pan is not covered, or else the item would stem

GRIDDLING is done on an a solid cooking surface called a GRIDDLE, with or without small
amounts of fat to prevent sticking. Cooking temperature is adjustable and is much lower
(177˚C/350˚F) than on a grill.

GRILLING is done on an open grid over a heat source. Cooking temperature is regulated by
moving the items to hotter and cooler places on the grill. Grilled meats should be turned to achieve
desired grill markings, just as in broiling.

SAUTÉ means to cook quickly in a small amount of fat. The French word SAUTER “to jump”,
referring to the action of tossing small pieces of food in a pan. However, larger foods are sautéed
without actually being tossed.
2 notes to consider when sautéing:
• Preheat the pan before adding the food to be sautéed. The food must start cooking at high
heat, or it will begin to simmer in its own juice.
• Do not overcrowd the pan. Doing so the lowers the temperature too much, and again the
food begins to simmer in its own juices.

 
12  
 
PAN-FRY means to cook in a moderate amount of fat in a pan over moderate heat.

DEEP-FRY- means to cook a food submerged in hot fat. Most foods are dipped in breading or
batter before frying. This forms a protective coating between food and fat and helps to give the
product crispness, color and flavor.

Anatomy of an Egg

ALBUMEN The egg white is known as the albumen, which comes from the Latin word albus
which means “white”. Four alternating layers of thick
and thin albumen contain approximately 40 different proteins, the main components of the egg
white in addition to water.

The YOLK in a newly laid egg is round and firm. As the yolk ages it absorbs water from the
albumen which increases its size and causes it to stretch and weaken the vitelline membrane (the
clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. The
YOLK contains less water and more protein than the white, some fat,
and most of the vitamins and minerals of the egg. The yolk is also a source of lecithin, an effective
emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to
the feed and breed of the hen.

AIR CELL is an air space that forms when the contents of the egg cool and contract after the egg
is laid. The air cell usually rests between the outer and inner membranes at the egg’s larger end,
and it accounts for the crater you often see at the end of a hard-cooked egg. The air cell grows
larger as an egg ages.

The SHELL is bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny
pores. It is made almost entirely of calcium carbonate crystals. It is a semi permeable membrane,
which means that air and moisture can pass through its pores. The shell also has a thin outermost
coating called the bloom or cuticle that helps keep out bacteria and dust.
INNER AND OUTER MEMBRANES is lying between the eggshell and egg white, these two
transparent protein membranes provide efficient defense against bacterial invasion. If you give
these layers a tug, you’ll find they’re surprisingly strong. They’re made partly of keratin, a protein
that’s also in human hair.
VITELLINE MEMBRANE is the clear casing that encloses the yolk.
The CHALAZAE is an opaque ropes of egg white, the chalazae hold the yolk in the center of the
egg. Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The
more prominent they are, the fresher the egg.

 
13  
 
Chicken Cuts

Whole Chicken- The chicken with all parts intact, generally including the giblets stuffed in the
cavity. Consists of white and dark meat.

Poultry Half- The chicken is split in half lengthwise through the breast and back, leaving fairly
equal halves consisting of the same parts. Both halves consist of white and dark meat.

Breast- The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and
skinless. Consists of white meat only

Breast Quarter- Generally includes a little more than one quarter of the meat on the chicken. The
cut includes half a breast, a wing, and part of the back.

Breast Halves- Also referred to as split breast. The breast portion of the chicken that has been
split lengthwise, producing two halves. They are available bone-in, boneless, skin-on and
skinless. Larger breast halves are sometimes cut in half to provide smaller portion sizes. Consists
of white meat only.

Tenderloin- The muscle of the breast, which runs along both sides of the breastbone, located on
the upper portion of the breast. Consists of white meat only
Wings- The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing
tip), and the drummettes.

Drummettes- The section of the wing that is connected to the body of the bird and contains most
of the wings meat. It resembles a very small drumstick.

Wingette- Also referred to as the flat wing tip. The middle section of the wing, which does not
contain much meat, but is generally moister than the drummette

Wing Tip- The third and outer most section of the wing. Does not contain much meat and is many
times discarded. It can be used when making stock to help add flavor to the broth
Leg Quarter- Generally includes a little less than a quarter of the meat on the chicken. The cut
includes a thigh, drumstick, and a part of the back

Leg- The leg of the chicken consists of two parts, which are the thigh and the drumstick. Consist
of dark meat only.

Thigh- The top portion of the leg above the knee joint that is connected to the body of the chicken.
Consists of all dark meat.

Drumstick- The bottom portion of the leg below the knee joint. Consists of all dark meat

Giblets- Consists of the neck, liver, heart, and gizzard.

Beef Cuts

 
14  
 
 Shin
Shin comes from the foreleg and is usually bought in medallions with the bone in or out. It's perfect
for rich stews, casseroles or braised dishes.

Brisket

Taken from the belly and rolled into a joint, brisket is economical and ideal for slow roasting, or pot
roasting with melt-in-the-mouth, tender results.

Chuck and blade

Chuck and blade come from the fore ribs. They are usually sliced or diced into chunks for stewing
or slow cooking.

Topside/Silverside
Taken from the hindquarter, topside is lean and very tender. Topside and silverside are often sold
rolled with a sheet of fat around them to stop the meat from drying out. Silverside is slightly
tougher than topside, so it can also be used to make salt beef or corned beef.

Rib of beef

Marbled with creamy fat, roast rib eye is a juicy joint as the fat helps to keep it moist. You can
choose if you want yours bone in or bone out.

Sirloin

 
15  
 
Hailing from the hindquarters, sirloin is usually boned and rolled. It's leaner than the rib eye and
makes for another very tender roast.

Rib eye
Cut from the eye of the fore rib, rib eye steaks have a little more fat than other steaks, which helps
to keep them moist. They're ideal for char-grilling or frying.

T-bone
Cut across the bone of the sirloin, T-bone steaks are fillet on one side and sirloin on the other,
making them both tender and tasty. They work well simply fried with a little seasoning.

Fillet steak

Considered the most lean and tender steak of all, fillet is ideal for quick cooking, and lends itself
well to cooking rare in dishes like carpaccio.

Rump
Although rump is a little firmer in texture than fillet, it's said to have more flavor. It is usually quite a
large steak, and can be cut into strips or chunks for frying too.

Flank/bavette

Flank is commonly used for minute steaks. It's cheap, tends to come cut thinly, and responds well
to very quick cooking. Be careful not to overcook it as it can end up a little tough. Flank can also
be stewed or braised.

RIB
A rib cut of meat is arguably one of the finest cuts of meat from the cow. It’s here you’ll
find the best cuts such as prime rib, short ribs and rib eye steaks, all of which are prized
for their juiciness, tenderness, marbling, and superb flavor.

Short Loin You may not have heard of the short loin cut of meat, but it’s another part of
the cow in which you’ll find some of your favorites, such as tenderloin, T-bone and
porterhouse.
How to cook this cut of meat: These cuts are best presented as steaks and cooked
over a dry heat, such as on a grill. Again, let these cuts sit after they've been cooked and
cover them so the heat continues to cook and the flavors and juices stay locked inside.

 
16  
 
 Sirloin is a good cut of meat that comes from the lower portion of the animal’s ribs, and
it’s got more of the best cuts out there, such as the tenderloin and the top and bottom
sirloins.
How to cook this cut of meat: These cuts are pretty versatile. We’d normally
recommend slow cooking, but you can grill them as well. Just remember that these cuts
come without a bone so they can dry out faster. Be careful with your cooking time,
which varies by weight and thickness.

Round
A round steak or roast comes from the animal’s rump. It’s a lean cut with little fat, which
makes it a bit tougher than the best cuts listed above. It's a popular cut but can be
difficult to cook.
How to cook this cut of meat: Because of their lack of fat, rounds aren’t great for
grilling — they stand up best to braising.

BRISKET
A brisket is the cut of meat from a cow’s breast or lower chest. It’s not very tender, but when it's
cooked properly, it’s a crowd favorite.
How to cook this cut of meat: Cook a brisket slowly. Smoke it or braise it, but cook it for hours
for the best results.

Shank
A shank cut of meat is the animal’s leg, and since it’s one of the muscles the animal
uses most often, it’s one of the toughest cuts of meat out there.

How to cook this cut of meat: You won’t have an easy job finding a shank. If you
do find it, plan to make a manly soup or stew out of it. It’s not the most tender cut,
but it’s loaded with flavor.

Plate is the area on the animal’s front belly, just below the ribs. It’s generally fatty
and tough, but it does yield two gems: the skirt and hanger steaks.
How to cook this cut of meat: The skirt and the hanger are both great for grilling.

Flank steak comes from the cow’s belly muscles. It’s one tough cut of meat. How to
cook this cut of meat: The flank must be braised or marinated. Any other way and
it’s just horrible.
Fingers Test

Vegetable Cuts

 
17  
 
 Julienne Mince

Dicing Cubing

Slicing Chiffonade

Batonnet Brunoise Dice

Types of menu
Ø Fixed Menu- is a menu that is fixed for a certain period. Maybe six months to one year
Ø Daily Menu- is a menu that are changed daily
Ø Cycle menu- a cycle consists of a carefully prepared set of menu which are rotated
accordingly to a prescribed pattern

Table d'hôte- is a menu where multi-course meals with only a few choices are charged at a fixed
total price

À la carte- a menu with a separate price for each item on the menu. A menu having individual
dishes listed with separate prices

Components of a menu
Ø Appetizer hot or cold hors d’ oeuvres like canapé, vegetable relish the most popular are
shrimp cocktail, calamares, smoked salmon, gambas, chicken ala king, baked oyster
Ø Soup- maybe thick like cream soup, purees or thin like bouillon, broth and consommé
Ø Salad- maybe serve before or between the main course. If no appetizer is served, salad
can be serve as a starter
Ø Main Entrée- (main Course ) they can be classified according to main component
separating sea foods from pasta items, pork, beef dishes and vegetable
Ø Dessert- provide finishing touch to the meal. It includes frozen desserts, fresh fruits, pies,
cakes, pastries, puffs, pudding
Ø Wine and beverage- have a wine that best compliment the main dish. Introduce drink
varieties, drink of the month and varieties of coffee or tea

Side dish- is a food item that accompanies the entrée or main course at a meal

Garnish- is an item or substance used as a decoration in the prepared food dish or drink

Stocks- refers to the meat, bones, fish or vegetable are simmered to extract the flavor. It is the
basis for almost all soup and sauces.
 
18  
 
 Ø Fish Stock- is prepared from the bones and trimmings of fish, aromatic vegetables and
seasonings
Ø Vegetable stock- is prepared from vegetable sautéed in fat, and then extracted with water.
It is use in vegetarian cooking
Ø White Stock- has white meat and aromatic vegetables which are partly and highly roasted
in fat,
Ø Brown Stock- Is made from beef, veal, or poultry and aromatic vegetable whish are partly
and lightly roasted in fat

Sauces- are considered the basic foundation of quality classical cooking. A sauce is a fluid
dressing for meat, poultry, fish, dessert and other culinary preparations designed to add
appearance, flavor and texture to the food

Warm Sauce- they are serve with all types of food. They are derived from few leading sauce that
are use as a base for nearly all other cooking

Cold Sauce- are serve with both hot and cold foods and include various butter preparation that
are often associated with shell fish
Leading Sauces are:

Brown Sauce- is made from brown stocks and brown roux and is used extensively in the
preparation of all types of meat and poultry dishes

Béchamel or cream sauce- is derived from milk and cream with the addition of white roux, this
sauce is use to all types of vegetable and creamed dishes

Tomato Sauce- is prepared from tomato product, white stock seasoning and roux

Veloute Sauce- makes use of chicken it is derived from the stock with the addition of light roux
and is associated with the product from which it is derived

Hollandaise Sauce- is not a basic sauce, but it is considered as a leading sauce because many
of the drawn butter sauces are prepared in the same manner as basic sauces

Important Binding System

Roux- Is a thickening agent use in making sauce ,soup and gravies. It is compose of flour and fat
such as butter, margarine, shortening, chicken fat, oil or meat drippings
Three kinds of Roux
1. White roux- the flour is cooked carefully and slowly to avoid the emergence of color
2. Blound roux- is cook more rapidly to a golden color
3. Brown roux- is made by cooking the flour gently for a long time with frequent stirring until a
good light brown is obtained

Starch- Food rich in starch (legumes, cereals, breads) have long been used for thickening. But
potato is preferred because of the properties of its starch, protein and cellular texture when cooked

Beurre Marie- Kneaded Butter

Is also use as thickening for sauces ( soup ). It is made by mixing softened butter with sifted flour
and by kneading the two until well combined

 
19  
 
A Liaison (Egg Yolk and Cream ) - Is use to finish dishes with body and richness, the binging
comes principally from the egg yolk, whish thicken with heating but begins to curdle above 80’C
therefore boiling must be avoided

Appetizer
Are classified as cocktail foods, appetizer salads hor d’ oeuvres, canapé, and relish. They usually
come in combination of meat, seafood, poultry, fruit and vegetable, dairy products and shell fish-
serve hot or cold depending in how it is placed in the menu

Types of appetizers
Cocktail- this is usually consist of shrimp, lobster, crabmeat, shell fish, fruits as well as fruit and
vegetable juice
Appetizer Salad- These include picked herring, chopped chicken, smoked salmon and stuffed
eggs.
Some appetizer salads are as follows
Ø Asparagus spear salad
Ø Mayonnaise egg
Ø Avocado stuffed with shrimp
Ø Marinated mushroom

Hor d’ oeurvres -This is a snack in addition to the menu. They are also serve together with
cocktail drinks during cocktail parties

Canapé- Are tiny size, open face sandwiches, they are usually highly flavored or tangy and are
prepared in many varieties and shapes.

Relish- Consist of assorted vegetable cut like sticks serve very cold with thousand island
dressings or cream dressings. The vegetable includes carrots, turnip, cucumber, rose radish,
celery, olive, peanuts chips

RECIPES
Mayonnaise
Ingredients
2 egg yolk
1 tablespoon Dijon mustard
1 1/3 cups vegetable or canola oil
4 teaspoons white wine vinegar or freshly squeezed lemon juice
Procedure:
1. Combine egg yolk and mustard in the bowl of a food processor fitted with a blade attachment.
Process until mixture is evenly combined.
2. With the processor running, slowly add oil in a thin stream until completely combined. Add
vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
1. Combine egg yolk only and mustard in a bowl and whisk until well mixed.
2. Whisking constantly, add oil in a thin stream until completely incorporated and mayo is thick
(when the whisk is lifted, the mayo should hang off but not fall). Whisk in vinegar or lemon juice
and season with salt and pepper to taste.

FRENCH TOAST
INGREDIENTS
4 eggs
 
20  
 
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
Butter
Maple syrup(Optional)
Procedure:
1. Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl.
2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many
slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread
when necessary.
3. Serve hot with butter, maple syrup, and if available, fresh berries.

Ham and Cheese Omelets

• 2 eggs
• 2 teaspoons butter or margarine
• 1/4 cup shredded Cheddar cheese
• Salt and pepper -- if desired
Procedure
1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed season
with salt and pepper.
2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter
melts, tilt skillet to coat bottom with butter.
3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir
eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When
they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not
overcook... the omelet will continue to cook after being folded. Sprinkle the cheese and ham at the
middle of the mixture.
4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from
bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet
to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far
side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and
additional cheese if desired.

Ground Beef Rice

Ingredients:
500 grams ground beef
5 cups cooked or left-over rice
2 tablespoons olive oil
1/2 cup onions, finely chopped
3 cloves garlic, minced
1 cup carrots, finely chopped
1 tablespoon oyster sauce
salt and pepper to taste
Procedures:
Part 1
1) In bowl, mix oyster sauce and rice. mix well and set aside.
Part 2
1. In a pan, cook ground beef until brown. Set aside.
Part 3
2. In a same pan, heat oil and saute garlic and onion.
3. Add vegetables cook until tender.

 
21  
 
4. Add ground beef and rice, mix well.
5. Adjust seasoning with salt and pepper according to taste.
6. Serve hot!
Notes:
1. You may add any vegetables like bok choy, bell pepper, tomatoes, mushrooms, green beans,
corn or basil.

Chicken Fried Rice Recipe (4 servings )

Ingredients
5 cups cooked white rice (leftover preferred)
§ 1 tablespoon light soy sauce
§ 1/2 cup green peas
§ ¼ kg boneless chicken breast, thinly sliced
§ 1/4 cup carrots, minced
§ 1 1/2 teaspoons salt
§ 3 to 4 tablespoons cooking oil
Cooking Procedure
1. Combine salt and rice. Mix gently using your clean hands. Do not mash.
2. Heat the cooking oil in a wok.
3. When the oil is hot, put-in the chicken. Stir-fry for 3 minutes.
4. Pour-in the soy sauce, green peas, and carrots. Cook for 1 minute.
5. Add the rice. Cook for 7 to 8 minutes while gently stirring once in a while.
6. Serve hot. Share and enjoy!

Shrimp and Vegetable Fried Rice Recipe

Ingredients
§ 12 pieces medium size shrimps, shelled and gutted
§ 1/2 cup broccoli, chopped
§ 1/2 cup cauliflower, chopped
§ 1 small carrots, sliced
§ 5 cups cooked rice, preferably a day old
§ 2 teaspoons soy sauce
§ 1/2 teaspoon garlic powder
§ 1/2 teaspoon onion powder
§ 1/2 teaspoon salt
§ 3 tablespoons butter
Cooking Procedure
1. Combine the broccoli, cauliflower, and carrots in a small bowl. Heat the vegetables in a
microwave oven for 4 minutes. Set aside.
2. Combine rice, garlic powder, onion powder, and salt. Mix well.
3. Melt butter in a wide pan.
4. Put-in shrimps and cook for a minute per side. Remove the shrimps and then set aside.
5. Using the same pan with the remaining butter, add-in the rice. Gently stir every 30 seconds
for the next 5 to 7 minutes.
6. Pour-in soy sauce. Stir until well distributed.
7. Put-in shrimps and vegetables. Stir. Cook for 3 minutes more.
8. Transfer to a serving plate. Serve. Share and enjoy!

Seafood Fried rice Mix

Ingredients:
2 cups cooked rice(preferably leftover)
400 grams prawns, peeled and deveined

 
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200 grams squid, cut into bite sized pieces, boiled
3 eggs, beaten
1 teaspoon soy sauce
1 tablespoon sesame oil
1/2 cup carrot, thinly slice
3 stalks green onions, chopped
4 cloves garlic, minced
1/2 cup butter
salt and pepper to taste
Procedures:
Part 1
1. In a pan, heat oil and pour egg mixture and scramble until slightly cooked.
2. Transfer to separate plate and set aside.
Part 2
1. In the same pan, melt butter and saute garlic, green onion and carrots.
2. Add shrimp and squid, saute in a minute.
3. Pour soy sauce and sesame oil. Add cooked rice and continue stirring.
4. Add scrambled egg, salt and ground pepper. Mix well until rice is well coated.
5. Adjust seasoning according to taste.
6. Transfer to serving plate and garnish with chopped green onions.

Embutido Recipe (12 servings)

Ingredients
§ 2 lbs ground beef/pork
§ 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
§ 3 pcs hard boiled eggs, sliced
§ 1/2 cup sweet pickle relish
§ 1/2 cup tomato sauce
§ 2 pcs raw eggs
§ 2 cups cheddar cheese, grated
§ 1 cup red bell pepper, minced
§ 1 cup green bell pepper, minced
§ 1 1/2 cup raisins
§ 1 cup carrots, minced
§ 1 cup onion, minced
§ salt and pepper
§ 2 cups bread crumbs
Cooking Procedure
1. Place the ground beef/pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix
thouroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat
meat mixture.
7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture.
Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!

 
23  
 
Cordon Bleu(10 Servings)
4 pieces boneless chicken breast, about 6 ounces each
1/2 cup breadcrumbs
12 slices thin sliced ham
4 slices of Swiss cheese
1 piece raw egg
4 teaspoon butter, softened
1/4 teaspoon salt
2 tsp paprika (optional)

Cooking procedure:
1. Preheat oven to 350 degrees Fahrenheit
2. Combine softened butter and salt then mix well
3. Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture
and sprinkle some paprika.
4. Top the chicken breast with ham slices followed by the Swiss Cheese
5. Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You
may use a toothpick to fasten the end of the chicken breast to keep it from rolling back.
6. After rolling all the chickn breast, combine the remaining butter-salt mixture with egg and whisk
until every ingredient is evenly distributed.
7. Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread
crumbs.
8. Place the chicken breasts in a greased baking dish then bake for 25 minutes. If the chicken is
not fully cooked by this time, you can loosely cover it with aluminum foil and continue baking at
lower temperature until the chicken is cooked.
9. Remove from the oven and slice into individual servings.
10. Serve hot. Share and enjoy!

Chicken Morcon(10 servings)

Ingredients
§ Boneless chicken breast fillet
§ Beef/chicken stock/broth
§ 1/4 tsp salt
§ 1 piece lemon
§ 1/2 cup soy sauce
§ 1 piece medium sized carrot, cut into long strips
§ 1/2 cup flour
§ 1/2 cup cooking oil
§ 4 pieces hotdogs, cut in half lengthwise
§ 2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces
§ 3 pieces hard boiled eggs, sliced
§ 3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)
Cooking Procedure
1. Marinate the chicken in soy sauce and lemon juice for at least 1 hour
2. Place the chicken in a flat surface and arrange the hotdog, pickle, carrots, cheese and egg
on one side
3. Roll the chicken enclosing the fillings and tie with a cooking string to ensure the mean will
not open-up
4. Place the chicken in a casserole and pour in the chicken stock and bring to boil
5. Pour in half of the marinate, seasoned with salt and pepper and simmer until chicken is
cook
6. Optional: fry the simmered meat for at least 2 minutes

 
24  
 
 7. Remove the sting and slice the chicken into serving pieces
8. Place in a serving dish and add the sauce
9. Serve hot and enjoy!

Chicken Lollipop
Ingredients
§ 10 pieces chicken wings
§ 1 1/2 cup panko bread crumbs
§ 2 pieces raw eggs
§ 1/4 cup all-purpose flour
§ 1 teaspoon salt
§ 1/4 teaspoon ground black pepper
§ 3 cups cooking oil

Cooking Procedure
1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for
other possible uses.
2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now:
the one with a single bone and the one with two bones. Start by selecting the part with one
bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where
meat is still connected (do not cut through the bone).
4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5. Gently push downward while gripping the bone with your thumb and index finger until the
meat slides down.
6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the
same procedure for the part with two bones. However, you need to first detach the smaller
bone before commencing.
7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add-in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color
of the outer part turns medium brown (about 8 to 10 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel.
Let it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy!

Chicken SIsig
Ingredients:
1 kilo chicken fillet
300 grams chicken liver
3 gloves garlic, chopped
2 onions, chopped
4 pieces green chili(siling haba), chopped
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
Salt and pepper to taste
calamansi
3 pieces red chili(siling labuyo), chopped(optional)

 
25  
 
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)
Procedures:
Part 1
1. In a bowl, season chicken fillet and liver with salt and pepper.
2. In a pan, heat oil then fry fillet and liver until color turns to golden brown.
3. Let it cool then chopped into small pieces. Set aside.
Part 2
1. In a same pan, heat oil then saute garlic and onions.
2. Add chicken fillet and liver, crush the liver while cooking.
3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well.
4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done

Honey Chicken(6 servings)

500g Boneless chicken breast
¼ cup honey
½ cup soy sauce
1 tbsp garlic
½ tbsp pepper
Procedure:
1. Combine the ingredients and marinate for 30 min or overnight
2. Cut the marinated chicken into bite size pieces
3. Heat skillet at 1 tbsp oil
4. Stir fry the chicken until slightly cook
5. Add half of the marinate and simmer until liquid thickens
6. Serve hot with rice

Chicken a la King Recipe

Ingredients
1 lb skinless boneless chicken breasts, cubed
1/2 cup heavy cream
3/4 cups green peas
1/2 cup grated cheese
½ cup carrots (Diced)
½ cup potato (Dice)
3 pcs red bell pepper (Diced)
2 tablespoons fresh parsley, chopped finely( optional)
1/2 cup butter
2 cups chicken broth
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cooking Procedure
1. Heat a pan and melt-in 1/4 cup butter.
2. Put-in mushrooms. Cook for 3 to 4 minutes.
3. Put-in chicken, salt, ground black pepper. Cook for 3 to 5 minutes.
4. Add the potato, carrots and bell peppers and cook for another 3-5 min
5. Meanwhile, heat a sauce pan and melt the remaining 1/4 cup butter.
6. Add flour and stir until the mixture forms into rox. Pour-in chicken broth and stir until the butter
and flour mixture dissolve. Let boil.

 
26  
 
 7. Transfer the chicken broth mixture to the pan where the chicken is cooking.
8. Pour-in the heavy cream. And add green peas .Let boil and cook until the sauce thickens.
9. Arrange puff pastry or toasted bread on a serving plate and top with chicken a la king.
10. Serve. Share and enjoy!

Chicken Panko
Ingredients
½ chicken breast fillet
1 cup bread crumbs
2 fresh eggs
½ cup flour
Lemon/ native lemon juice
1 tbsp Salt
1 tbsp pepper
Procedure:
1. Fillet the chicken beast to ½ inch thick meat
2. Marinate the chicken with lemon juice for at least 30 min
3. Pat dry the chicken using clean cloth
4. Season the chicken with salt and pepper and let it stand at least 5-10 min
5. In a separate bowl combine flour and egg and four in bread crumbs in a separate container
6. Dip the chicken meat in four egg mixture then place it into the bread crumbs
7. Deep fry the chicken until golden brown
8. Serve with favorite sauce

Burger Steak with Mushroom Gravy

Ingredients
*Burger Patties*
1/2 kilo ground beef
1/2 egg, beaten
white onion, minced
1/4 cup breadcrumbs
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons vegetable oil
*Mushroom Gravy*
1/2 onion, peeled and diced
3 cups sliced button mushrooms
3 tablespoons soy sauce
2 tablespoons flour
3 cups beef stock
1 tablespoon butter
Procedures:
Part 1
1. In a bowl, combine ground beef, egg, onion, breadcrumbs, salt and pepper. Mix thoroughly.
2. To create a burger patty, divide the mixture into serving pieces. Roll the mixture into balls and
flatten on an even surface.
3. In a frying pan, heat oil and fry patties each side for 3 minutes or until color turn to brown. Drain
and set aside.
Part 2
1. In a same pan, remove excess oil and saute onions over medium heat.
2. Add mushrooms and cook for another 3 minutes.
3. Add beef stock and soy sauce then simmer and bring to boil.

 
27  
 
4. Add flour then stir constantly until the sauce becomes thick.
5. Add butter to make the sauce shiny and more flavorful and cook for another minute.
Part 3.
1. Transfer the burger patties to a serving plate and top with mushroom gravy.
2. Serve and enjoy!

Beef with Broccoli and cauliflower

Ingredients:
1/2 kilo sirloin or flank beef, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium size cauliflower, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
1/4 cup soy sauce
1 tablespoon lemon or calamansi juice
2 tablespoons oyster sauce
1/2 cup water or beef stock
1 teaspoon cornstarch or flour(dissolved in 1/4 cup water)
sugar, salt and pepper to taste.
1 teaspoon sesame oil(optional)
Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, lemon juice, salt, ground pepper, sesame oil and marinate
for 15 minutes.
Part 3
1. In the same pan, saute garlic, onion and ginger.
2. Add beef then stir cook for 5 minutes or until light brown and start to sizzle.
3. Add oyster sauce, water, sugar, salt and ground pepper then simmer for 3 minutes.
4. Add broccoli and cauliflower then cook for a minute.
5. Pour dissolved cornstarch then simmer until thickens. Adjust seasoning according to taste.
6. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Beef Salpicao
Ingredients
§ 1 1/2 lbs beef sirloin (or tenderloin), cubed
§ 3 tablespoons garlic, minced
§ 1 teaspoon salt
§ 1/8 cup butter
§ 3 tablespoons olive oil
§ 1/2 teaspoon ground black pepper
§ 5 tablespoons Worcestershire Sauce
§ 2 tablespoons oyster sauce
Cooking Procedure
1. Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes.
2. Add the olive oil and marinade for at least 30 minutes.
3. Apply high heat on a pan then put-in the combined ingredients once the pan is hot enough.
4. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing
so that all sides are uniformly cooked.
5. Add the oyster sauce and Worstersire sauce and continue tossing until the liquid dries up.
6. Put-in the butter and cook for 2 to 3 minutes more.
7. Transfer to a serving plate.

 
28  
 
 8. Serve hot. Share and enjoy!

Beef Pares Recipe(10 servings)

Ingredients
§ 1 lb beef (uncut, preferably brisket)
§ 1/4 cup soy sauce
§ 1 tsp ground black pepper
§ 1/4 cup sugar
§ 2 tbsp ginger, minced
§ 2 cloves garlic crushed
§ 1 medium-sized onion, minced
§ 4 cups water
§ 1 piece beef cube
§ 2 pieces star anise
§ 2 tbsp cooking oil
§ 3 tbsp scallions or green onions, finely chopped

Cooking Procedure
1. Pour the water in a pot and bring to a boil.
2. Put-in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20
mins. if using a pressure cooker)
3. When the meat is tender, remove from the pot and allow to cool down. Do not throw away the
stock used for boiling.
4. Slice the boiled meat in cubes and set aside.
5. Place the oil in a pan then heat-up. Saute the onion, garlic, and ginger.
6. Put-in the sliced meat and saute for about 2 to 3 minutes
7. Add the soy sauce , 1 cup of beef stock (stock used in boiling the meat), star anise, and beef
cube. Stir and then bring to a boil.
8. Put-in the sugar. Stir.
9. Add salt and ground black pepper. Stir and then simmer until the sauce thickens.
10. Garnish with scallions/chopped green onion on top.
11. Serve with Garlic Fried Rice and soup
12. Share and Enjoy!

Beef Stew
1kg beef
2 tbsp chopped Onion
1 tbsp Tomato paste
2 pcs Bayleaf
Salt
Pepper
½ cup Frozen peas
½ cup Carrots(dice)
½ cup Celery(dice)
½ cup Bell pepper(dice)
2 tbsp Flour
Rosemary
Red wine(optional) beef stock

Procedure:
1. Toss the beef in flour and season it with salt and pepper

 
29  
 
2. Pan fry the beef place it in 1 container and set aside
3. In the same pan add onion and season it with salt and pepper
4. Add the tomato paste and flour stir
5. Add the beef broth/red wine and add the beef
6. Place the bay leaf and rosemary and let the beef cook for at least 45min to 1 hour stirring
occasionally
7. Add potato, carrots, celery and bell pepper and continue to simmer for a least 10 min
8. Add frozen green peas and simmer for another 5 min
9. Season the stew with salt and pepper according to taste
10. Transfer in a bowl/plate and serve

Beef kulma(10-12 servings)

1 kg beef
2 pcs bay leaf
1 tbsp Pepper
1 tbsp Salt
2 tbsp Tomato paste
3 tbsp Curry powder
3 tbsp Peanut butter
1cup Coconut milk
3 pcs Chili chopped
Procedure:
1. Boil beef with pepper corn and bay leaf till tender
2. When the beef is tender remove the beef in the stock, set aside
3. In another pan sauté beef and add pepper corn and tomato paste
4. Add the chilies and peanut butter stir and add the coconut milk simmer for 20-30 min
5. Add the curry powder and season it with salt and pepper according to taste. Simmer till
sauce thickens
6. Place in a bowl/plate. serve

Beef Pochero Recipe

Ingredients
§ 2 lbs beef short ribs or cubed sirloin
§ 1/2 medium cabbage, quartered(optional)
§ 1 bunch Bok choy (pechay)
§ 1 bundle long green beans( baguio beans about 15 pieces)
§ 1 medium sized potato, cubed
§ 2 large (saba banana), sliced
§ 1 large tomato, diced
§ 1 medium sized onion, diced
§ 2 tbsp whole pepper corn
§ 2 tbsp fish sauce
§ 1 tsp garlic
§ 1 small can tomato sauce
§ 1 cup garbanzos
Cooking Procedure
1. Boil the beef to tender for at least 45min (about 35 min in pressure cooker)
2. Sauté the garlic, onion, and tomato
3. Add the beef and cook for 5 minutes
4. Add the garbanzos and stir
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the beef broth and simmer for 3 min

 
30  
 
 7. Put the banana, potato, and baguio beans and simmer for 5 minutes
8. Add the cabbage simmer for 3 min. use fish sauce to taste
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
10. Serve hot. Share and Enjoy!

Baked Muscles
Ingredients
2 pounds frozen whole shell mussels
***Garlic Butter***
1/2 cup unsalted butter, softened
4 cloves garlic, finely minced
4 tablespoons fresh parsley, chopped(optional)
freshly ground black pepper, to taste
Quickmelt cheese
Bread crumbs
***Hot Sauce Dipping***
2 tbsp Tabasco hot sauce
2 tbsp mayonnaise
Quick melt cheese
Bread crumbs

Directions
Preheat oven to 425 degrees F.

Butter Garlic: Thoroughly beat softened butter, garlic, parsley and pepper with wooden spoon or
mash together with fork. Remove and discard top shell of each mussel and place mussels on a
baking sheet.
1. Apply garlic butter mixture to mussels
2. Put quick melt cheese on top of the mussels
3. put cread crumbs on top of the cheese
4. and bake for 7 minutes. Serve garnished with a wedge of lemon and sprig of parsley. Fresh
bread for dipping.

HOT SAUCE: thoroughly mix hot sauce and mayonnaise. Remove and discard top shell of each
mussel and place mussels on a baking sheet. (note: u can use steamed or boiled mussels
Direction:
1. Put hot sauce mixture ot top of the mussels
2. Place quick melt cheese on top of the hot sauce mixture
3. Add bread crumbs on top of the cheese
4. Bake for 7 min or till cheese melts. Serve

Rellyenong bangus( 4 servings )

Ingredients:
1 large size bangus, meat and bones removed
1 tbsp onion
4 tbsp soy sauce
3 tbsp lemon “kalamansi” juice
2 tbsp raisins
½ tbsp garlic
3 tbsp carrots (diced)
1 tbsp Bell Pepper (diced)
2 tbsp green peas
 
31  
 
2 tbsp potato (diced)
1 raw egg
1 hard boiled egg
Oyster sauce (optional)
Salt and pepper to taste

Procedure:
1. In a bowl marinate the bangus skin with lemon and soy sauce for at least 30 min, set aside
2. Boil the bangus meat in a separate pan and remove the meat from the bones after cooking, set
aside
3. Mean while in a pan, sauté garlic and onion. Add the potato carrots, bell pepper, green peas
and raisins stir for 3 min
4. Add the fish meat and a little bit of fish broth
5. Add the oyster sauce, salt and pepper and simmer till vegetable soften
6. After the vegetable cooks transfer the mixture in one bowl and let it cool for several minutes
7. When the mixture cools add 1 egg to bind the mixture
8. Stuff the milkfish with the vegetable mixture, place the hard boiled egg at the middle of the
mixture
9. When the fish is stuffed, roll the fish in a flour and pan fry the fish until both sides are golden
brown
10. Place the fish in a platter, slice crosswise and serve with soy sauce and lemon sauce.

Sizzling Bangus Sisig Recipe

Ingredients
§ 1 large boneless fried bangus, meat segregated and chopped
§ 1 large red Onion, chopped
§ 1 tablespoon chopped chili (labuyo or chili)
§ 1/2 teaspoon ground black pepper
§ 1 tablespoon soy sauce
§ 1 cup crushed chicharon(optional)
§ 1/2 tablespoon mayonnaise
§ 1/4 cup butter
§ 1 teaspoon garlic powder
§ 1/2 teaspoon salt

Cooking Procedure
1. Melt-in butter in a large pan
2. Add the onion and cook for 3 minutes
3. Add the bangus and then stir.
4. Put-in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for 5
minutes.
5. Add the chicharon, and chilli. Stir and cook for 3 minutes more.
6. Put-in the mayonaisse. Stir.
7. Transfer to sizzling plate with butter melting on top of the plate. Serve.
8. Share and enjoy!

Sizzling Gambas Recipe

Ingredients
§ 1 lb shrimp, peeled and deveined
§ 2 tablespoons garlic, minced
§ 1/4 cup lemon juice
§ 1/2 cup green chili, sliced diagonally

 
32  
 
 § 1 cup red bell pepper, chopped
§ 1/4 cup cooking oil or olive oil
§ 1 medium-sized onion, quartered
§ 2 tablespoons cooking rice wine
§ 1/4 cup tomato sauce
§ 2 tablespoons chili sauce
§ Salt and pepper to taste

Cooking Procedure
1. Combine lemon juice and shrimp and marinade for 30 minutes.
2. Pour cooking oil in a wok of frying pan then apply heat.
3. When the oil is hot enough, put-in the garlic and cook until the color turns light brown.
4. Add the onions and red bell pepper then cook until the texture softens.
5. Put-in the shrimps and cook for 2 minutes.
6. Add the cooking rice wine, salt, and pepper then cook for another minute.
7. Add the tomato sauce and stir. Cook for 2 minutes.
8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
9. Heat a sizzling plate and transfer the shrimp along with the other ingredients.
10. Top with sliced green chilies and serve.
11. Share and enjoy!

Shrimp with Quail Eggs

Ingredients
§ 1 lb shrimps, shelled and deveined
§ 1 1/2 cups sweet green peas
§ 1 cup chicken broth
§ 10 pieces quail eggs, hard boiled
§ 3/4 cup potato(diced)
§ 3/4 cup carrots, (diced)
§ 1 medium sized onion, (diced)
§ 3 tablespoons, butter
§ 1/2 cup toasted cashews (optional)
§ 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
§ 1/2 teaspoon salt
§ 1/2 teaspoon ground black pepper
§ ¼ cup chickpea
Cooking Procedure
1. Melt butter in a pan or cooking pot.
2. Put-in the onions and cook in low fire until the texture becomes soft.
3. Add the carrots and potato then cook for 3 minutes.
4. Add the green peas and cashews and chickpea then cook for 2 minutes
5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the
extra space and cook for 1 minute.
6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2
minutes.
7. Add the salt and ground black pepper then stir.
8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired
thickness is achieved.
9. Turn of the heat and transfer to a serving bowl.
10. Serve hot with lots of love. Share and enjoy!

Rellenong Alimasag Recipe

 
33  
 
Ingredients
§ Meat and top shell of 8 pieces steamed blue crabs
§ 1 medium potato diced
§ 1 medium carrot diced
§ 1/2 cup bread crumbs
§ ¼ cup raisins
§ 1 medium onion, minced
§ 1 piece long green chili (siling pansigang), chopped
§ 1 medium tomato, diced
§ 3 teaspoons dried parsley(optional)
§ 2 teaspoons garlic powder
§ 2 teaspoons salt
§ 1 teaspoon ground black pepper
§ 2 tablespoons cooking oil for sauteeing
§ 2 pieces raw eggs
§ 1 cup cooking oil for frying

Cooking Procedure
1. Heat pan and pour-in 2 tablespoons of cooking oil.
2. Saute onion and tomatoes.
3. Add potato and carrot. Cook for 3 to 5 minutes
4. Put-in the long green chili, raisins and crabmeat (you may include the juice of the crab for
additional flavor). Cook for 2 minutes.
5. Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in
a large bowl.
6. Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs.
Mix well.
7. Stuff each crab shell with the mixture.
8. Heat a pan and pour-in 1 cup of oil.
9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be
facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will
slowly cook the stuffing.
10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
11. Turn off the heat and transfer to a serving plate.
12. Serve. Share and enjoy!

Mac and Cheese

½ kg uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
½ cup quickmelt cheese
3 cups milk
1/4 cup butter
Paprika
Bread crumbs
2 tbsp all purpose flour
Directions
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a
roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat
until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish,
and pour sauce over macaroni. Stir well.
 
34  
 
 3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread
over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Spaghetti Carbonara

1/4kg spaghetti
½ kg chicken breast
2 pcs chicken hotdog/bacon
1 egg yolk
150ml milk
1 tbsp onion powder
½ tbsp garlic powder
Fresh basil

Procedure:
1. Cook pasta according to package or till al dente
2. In another pan add 2 tbsp butter and pan fry the chicken breast, hotdog, bacon and set it
aside
3. In another pan combine milk, garlic powder, onion powder, cheese, bacon, hotdog let it
cook for 2 min
4. Then add pasta into the sauce mixture mix till pasta is covered with sauce
5. Add the egg yolk and cook for another minute
6. Transfer into a clean plate garnish with chicken on top of pasta and sprinkle with basil
7. Serve and enjoy

Easy Meatballs

Ingredients
1kg. ground beef (85% lean)
1/4 cup chopped flat leaf parsley/basil
2 teaspoons garlic salt
1 medium onion, minced
1/4 teaspoon ground black pepper
1/3 cup regular breadcrumbs
1/2 cup whole fresh milk
2 pcs egg

Cooking Procedure
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all the ingredients in a bowl.
3. Gently mix the ingredients either by using your hands or by using a stand mixer. Make sure
the ingredients are well blended.
4. Arrange an aluminum foil on a baking tray. Grease the foil using a cooking spray.
5. Scoop a small portion of the mixture and mold it into a ball-shaped figure. Arrange the balls
on the greased sheet.
6. Place the tray with the meatballs in the oven. Bake for 28 to 35 minutes or until the inside part
of the meatballs are fully cooked or deep fry the meatballs until golden brown
 
35  
 
 7. Serve with favorite dip and enjoy

Spaghetti with Meatballs

Ingredients
15 pieces meatballs
½ spaghetti
5 to 6 cups spaghetti sauce
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Cooking Procedure
1. Cook the spaghetti noodles according to package instructions. Set aside.
2. Sauté mince onion then add the spaghetti sauce in a sauce pan.
3. Add-in the meatballs. Let boil and continue to cook in low heat for 10 to 15 minutes. Add salt
and pepper to taste.
4. Arranged the spaghetti noodles in a plate. Top with spaghetti sauce and meatballs. Sprinkle
some Parmesan cheese on top.
5. Serve. Share and enjoy!

Baked Macaroni Recipe

Ingredients
1kg uncooked elbow macaroni
Meat Sauce:
3 tbsp butter
1 lb ground beef
1 ½ cup diced tomatoes
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 cup water
1 tbsp sugar
Salt and pepper to taste
White Sauce
3 tbsp butter
3 tbsp all-purpose flour
2 cups fresh milk
1/4 tsp salt
Pinch of pepper
¼ cup cheese

Cooking Procedure
1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the
cooking time so that the macaroni is not well done (the macaroni will be fully cooked once
baked) then drain and set aside.
2. Prepare the meat sauce by heating a cooking pot and melt-in the butter.
3. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color
turns medium brown.
4. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or
until the vegetables are soft.

 
36  
 
 5. Add the tomato paste and paprika then stir and cook for a minute
6. Add the beef cube and water then stir until everything is well distributed. Simmer for 20
minutes.
7. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
8. Prepare the white sauce by melting the butter in a sauce pan over medium heat.
9. Add the flour stir constantly for about a minute (color must be yellowish and not brown).
10. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
11. Add salt and pepper then simmer for 2 to 3 minutes.
12. Stir in the cheeses and whisk until melted. Set aside
13. Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat
sauce is well distributed.
14. Arrange the macaroni and pour the white sauce over it. (Spread the white sauce over the
macaroni and meat sauce mixture ensuring that every space is covered)
15. Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
16. Remove from the oven and allow to cool down a bit.
17. Serve hot. Share and Enjoy!

Lasagna in béchamel sauce Recipe

Ingredients
1 lb lasagna, soaked in water
1 cup cheddar chese
1 cup quickmelt cheese
1/2 cups mozzarella cheese
Meat Sauce:
1/2 kg ground beef
3 tablespoons olive oil
1 cup celery (optional)
1/4 cups onions, minced
fresh basil, chopped
¼ cup tomato
1 teaspoon salt
1tbsp tomato paste
1 tbsp sugar

Bechamel Sauce:
1/4 cup butter
3 cups milk
5 tablespoons all purpose flour
1/2 teaspon salt
1/4 teaspoon ground nutmeg

Cooking Procedure
1. Make the meat sauce by heating a cooking pot then pour-in cooking oil.
2. Saute onions and celery.
3. Put-in the ground beef and cook for 5 to 8 minutes.
4. Add the basil and crushed tomatoes then stir. Cook for 10 to 12 minutes.
5. Sprinkle salt and stir. Cook for 2 minutes then set aside.
6. Make the bechamel sauce by heating a clean cooking pot then put-in butter and allow to melt.
7. Gradually add-in flour while stirring.
8. Pour in milk then stir continuously.

 
37  
 
 9. Add ground nutmeg and salt then stir.
10. Continue cooking while stirring until texture becomes thick.
11. Arrange soaked lasagna in a baking pan.
12. Alternately top the lasagna with meat sauce, bechamel sauce, cheddar cheese, quick melt
cheese and mozzarella cheese.
13. Create another layer by arranging a new set of lasagna and other ingredients on top. Note:
feel free to add layers as desired.
14. Preheat oven to 375 degrees Fahrenheit.
15. Bake for 45 to 60 minutes.
16. Serve. Share and enjoy!

Baked Spaghetti Recipe

Ingredients
§ 1 kg spaghetti noodles, cooked according to package instructions
§ 1 1kg ground beef
§ 4 cups tomato sauce
§ 1 medium onion, minced
§ 2 teaspoons minced garlic
§ 2 tablespoons butter
§ 2 tablespoons AP flour
§ 1 1/4 cup fresh milk
§ 1/4 cup grated Parmesan cheese.
§ 1 cup shredded cheddar cheese
§ 3 tablespoons cooking oil
§ Salt and pepper to taste
Cooking Procedure
1. Cook the spaghetti noodles according to package instructions. Set aside.
2. Heat the cooking oil in a saucepan. Sauté onion and garlic
3. Add the ground meat and then cook for 5 minutes or until the color turns light brown.
4. Pour-in the tomato sauce. Let it boil and then simmer for 30 minutes while stirring every 10
minutes. Add salt and pepper.
5. Combine the cooked spaghetti noodles and meat sauce. Mix well and then arrange in a
baking pan.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Quickly prepare the white sauce by melting the butter in a small pan.
8. Add the flour and stir. Pour-in the milk and then stir continuously until a thick sauce is formed.
9. Put-in the Parmesan cheese. Stir and then turn the heat off.
10. Pour the white sauce over the spaghetti. Arrange the shredded cheese on top of the sauce.
11. Bake for 10 minutes at 180 degree Celsius.
12. Remove from the oven. Serve with garlic bread.
13. Share and enjoy!

Thousand Island Dressing

Ingredients
Mayonaise
Catsup
Mince Pickles
Mince Onion
Sugar
Garlic Powder

 
38  
 
Salt
Pepper

Procedure:
1. Mix all the ingredients till well combine
2. Serve with favorite salad dish

Vinaigrette Dressing
3 tbsp olive oil
Pinch of salt
Pinch of pepper
2 tbsp white wine vinegar
½ tsp djon mustard
½ tsp brown sugar
Mince garlic

Procedure:
1. mix all the ingredients till well combine
2. serve with your favorite salad recipe

French Dressing
4 tbsp Mayonnaise
3 tbsp Lemon Juice
1 tbsp white wine vinegar
2 tbspsugar
4 tbsp olive oil
1 garlic cloves
1 tsp salt
1 tsp pepper
Procedure:
1. Mix all the ingredients until well blended
2. Serve with favorite salad
Russian Dressing
4 tbsp Mayonnaise
2 tbsp catsup
½ tbsp mince pickles
½ tbsp onion (minced)
1 tsp worstershire Sauce
½ tsp horse radish (grated)
Procedure
1. Mix all the ingredients until well combined
2. Serve with favorite salad.

Waldorf Salad
Ingredients
3 pcs apple (cubed)
½ cup celery stalk(diced)
3 tbsp walnut (crushed)
½ tbsp djon mustard
4 tbsp mayonnaise
½ tbsp wine vinegar
1 tsp salt

 
39  
 
½ tsp pepper
Procedure
1. Mix white wine vinegar, olive oil, djon mustard salt and pepper till well combined
2. In another bowl mix mayonnaise and lemon stir well
3. Combine the first dressing in the apple and celery mixture
4. Put the mayonnaise mixture on top of the apple mixture top with walnut
5. Serve and enjoy

Ceasars Salad
Ingredients
3 tbsp Mayonaise
1 tsp garlic(minced)
½ tbsp anchovy paste
1 tsp hot sauce
1 tsp worstershire sauce
1 tsp lemon
Parmesan cheese (grated)
Croutons
Lettuce
Procedure
1. Mix mayonnaise, garlic, hot sauce, worsteshire sauce, anchovy paste, lemon and
parmesan cheese till well combined
2. Combine the dressing to the lettuce, add the croutons and top with parmesan cheese
3. Serve and enjoy

Club House Sandwich

Ingredients:
16 sliced Loaf bread
4 tbsp mayonnaise
16 leaves lettuce
8 slices chicken ham
8 slices swiss cheese
Bacon(optional)
16 slices tomato(red)

Procedure:
1. Lay out the bread on a clean and dry surface
2. Spread each of the slices with 1 tablespoon mayonnaise
3. top each with two lettuce leaves
4. top the lettuce with ham
5. top the ham with two slices of tomato, then strips of bacon and 1 slice of cheese
6. top each with slice of bread
7. press down gently to hold and slice in half and secure each half with a toothpick
8. serve with potato chips. Enjoy!

Chili con carne

1 tablespoon vegetable oil
1 1kg ground beef
½ cup onion (Chopped)
½ cup green bell pepper(chopped)
2 tbsp minced garlic
2 tablespoons chili powder

 
40  
 
 1 tsp salt
2 tsp ground cumin
1/4 teaspoon cayenne
½ cup tomatoes
1 ½ tbsp tomato paste
1 teaspoon sugar
2 cups water

Directions:

1. Heat the oil in a large, heavy pot over medium-high heat.

2. Add the meat and stir to break up the pieces.
3. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
4. Add the onion, green bell pepper, garlic, chili powder , salt, cumin, and cayenne, and cook,
stirring, until soft, about 4 minutes.
5. Add the tomatoes, the tomato paste, sugar, and water to the pot.
6. Stir well and bring to a boil.
7. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and
serve with Crackers or tortilla chips.

Ground Beef Tacos

Ingredients
½ kg ground beef
1 medium onion chopped
½ tsp chili powder
½ tsp salt
1 tsp garlic powder
½ cup tomato sauce
6 taco shell
1 ½ cup cheddar cheese
1 cup shredded lettuce
¾ cup tomato
¾ sour cream (optional)

Procedure
1.Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to
10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and
simmer 10 minutes.
3. Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
4. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. top
with sour cream. Enjoy!

Tomato Bisque
Ingredients

2 garlic cloves mince

2 tbsp butter
2 tbsp all purpose flour

 
41  
 
 4 cups chicken broth
1 can whole tomato
¼ tbsp cayenne pepper
1 cup cream
¼ cup celery stalk
2 tbsp rice

Direction
1. in a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually
add chicken broth. Stir in canned tomato, cayenne and rice until well blended.
2. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Blend all the ingredients all together using stick blender/blender to mix every thing
4. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped basil if desired.

Cream of Asparagus Soup

1kg asparagus cut and trimmed in to 1 inch size

½ cup onion (chopped)
3 cups chicken stock
2 tbsp butter
2 tbsp flour
1 tsp salt
Pinch of pepper
1 cup milk
½ cup cream

Directions
1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover,
and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is
tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper.
Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the
heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and
the milk.
3. Put the cream in a small bowl, and stir in a ladleful of the hot soup. Stir while heating the soup
to serving temperature, but don't allow it to boil. Serve immediately.

Cream of Mushroom Soup

2 canned mushroom
2 tbsp onion, Chopped
2 garlic cloves
2 tbsp butter
2-3 tbsp flour
2 cups chicken broth
1 cup cream/evaporated milk
½ tsp salt
¼ tsp pepper

Direction:
1. Cut mushroom into slices

 
42  
 
 2. Melt butter in a large frying pan, add in onion, garlic and mushroom. Cook until onions are
soft
3. Blend in flour and stir constantly
4. Add in the chicken broth and heat until slightly thicken while stirring constantly
5. Stir in cream with additional and season to taste
6. Heat to thicken while stirring frequently. Serve hot and enjoy

Creamy Potato Soup

Ingredients
6 pcs large potato (Cubed)
¼ cup celery (chopped)
¼ cup onion (chopped)
2 cloves garlic
½ cup cream
¼ cup carrots (diced)
3 cups chicken stock
½ cup cheese (grated)
1 tsp salt
½ tsp pepper
1 tbsp butter

Instructions:
1. In a sauce pan put the butter
2. Add onion and garlic, potato, celery
3. Add in chicken stock and bring to boil till potatoes soften
4. Lower the heat and add in the carrots, salt and pepper and simmer for another 2 min
5. Add in cream and cheese and simmer for another minute or till sauce is thickened
6. Serve hot with toasted bread. Enjoy!

Pumpkin Soup
Ingredients
4 cups Pumpkin
1 cup Carrots
1 cup Potato
½ cup Onion
1 tsp Salt
1 tsp Pepper
Procedure:
1. Put all the ingredients into a pot, half filled with water and boil till tender
2. Put the boiled vegetable into a blender and blend everything till smooth
3. Return the pureed vegetable back into the pan and simmer in low heat for another 5 min
4. Serve hot. Enjoy!
Corn and Vegetable Chowder
Ingredients
Corn
Celery
Carrots
Onion
Garlic
Tomato
Chicken stock
Salt

 
43  
 
 Pepper

Procedure
1. In a pot boil carrots and celery it chicken stock till fork tender, set aside
2. When carrots is tender add onion, garlic and tomato simmer for 2 min
3. Add corn and season it with salt and pepper
4. Using a blender blend the ingredients till smooth
5. Return it into the pot, add the cream and simmer for 3 more minutes
6. Serve hot. enjoy

Clam Chowder
Ingredients
Clams (Boiled, Minced)
Onion (Minced)
Garlic (Minced)
Celery (Diced)
Carrots (Diced)
Potato (Diced)
½ cup butter
3 tbsp All purpose flour
¼ cup All purpose Cream
1 tsp salt
1 tsp pepper

Procedure
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water
to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until
smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam
juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. and season with salt and
pepper.
4. Serve hot. Enjoy!

Chicken Noodle Soup Recipe

Ingredients
§ 3 cups chicken; deboned and diced
§ 2 cups wide egg noodles
§ 1 teaspoon vegetable oil
§ 10 cups chicken stock
§ 1 cup water
§ 1 1/2 teaspoon salt
§ 1 cup celery, chopped
§ 1 cup onion, chopped
§ 3/4 cup carrots, diced
§ 1 tablespoon cornstarch combined with 2 tablespoons of water
§ 1 tablespoon parsley or spring Onion), minced

 
44  
 
Cooking Procedure
1. Heat a cooking pot and pour-in the chicken stock, water, and vegetable oil. Bring to a boil.
2. Put-in the chicken and salt then simmer for 40 minutes or until the chicken is tender.
3. Add celery, onions, and carrots then simmer for 12 minutes
4. Put-in the wide egg noodles and cook for about 10 minutes.
5. Pour-in the cornstarch and water mixture then stir thoroughly (this will thicken the texture of
the soup)
6. Sprinkle minced parsley on top.
7. Serve hot. Share and enjoy!

Lomi
Ingredients
500 grams lomi noodles
100 chicken breast, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cupcornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste
½ cup fish or quid ball (optional)
Chicken liver (optional)
Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.
Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add chicken then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Chicken Macaroni Soup

Ingredients
2 cups Elbow Macaroni
1 pound Chicken Breast
1/2 cup Evaporated Milk
4 tablespoons Butter or Margarine
1/2 cup cubed Carrots
8 cups chicken stock
1 tablespoon Fish Sauce (Patis)
4 cloves Garlic, minced
1 large Onion, chopped
salt and pepper to taste

 
45  
 
 1. Make chicken stock by boiling the water, chicken and half the onion for 10 minutes or until
the chicken is cooked. Scoop out the chicken, and shred or cut into bite size pieces. Set
aside.
2. On a separate pan, heat the butter and saute the garlic and onion. Add the shredded
chicken, fish sauce, carrots and macaroni. Cook for 2 minutes.
3. Transfer the sautéed chicken mix to the stockpot and put in chicken stock. Bring to a boil.
4. Turn the heat down and simmer for 10 minutes.
5. Add the evaporated milk and simmer for another 5 minutes.
6. Season with salt and pepper, and serve hot.

Chicken Mami

INGREDIENTS:
1/2 lb chicken breast
egg noodles
salt & pepper to taste.
5 cup water/chicken stock
TOPPING:

2 eggs, boiled & sliced in half

cabbage, thinly sliced
carrots, thinly sliced
fried garlic chips
green onions, chopped

Procedure
1. Boil chicken breast in water until tender.
2. Remove the chicken breast from the broth. Flake the chicken meat. Set aside.
3. Allow the broth to continue boiling and place the noodle till tender.
4. Season the broth with fish sauce/salt & pepper to taste.
5. Add cabbage, carrots
6. Pour hot stock into each soup bowl with noodles.
7. Place the egg on top of the noodle
8. Sprinkle with green onions and garlic chips just before serving.
9. Serve hot. Enjoy!

Chicken Batchoy Recipe

Ingredients
500g miki noodles, boiled for 1 minute and drained
1 kg chicken
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup beef cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic

 
46  
 
 7 cups water
Egg (optional)
Cooking Procedure
1. Boil water in a cooking pot.
2. Put-in salt, sugar, onion powder, ground black pepper, and shrimppaste. Cook for a minute.
3. Add the chicken and cook until tender (about 30 minutes)
4. Remove the chicken from the broth (caldo). Set aside.
5. Slice the chicken into strips.
6. Arranged the cooked miki noodles in a single serving bowl.
7. Place the strips of chicken on top of the miki noodles.
8. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic and egg.
9. Serve hot. Share and enjoy!

Homemade Mashed Potato Recipe

Ingredients
1 kg potatoes, peeled and cubed
3/4 cup fresh milk
3 tablespoons butter, melted
2 teaspoons salt
3 to 4 cups of water

Cooking Procedure
1. Combine potatoes, 1 teaspoon salt, and water in a cooking pot and bring to a boil. Cook for 8
to 10 minutes or until the potatoes are tender.
2. Turn off the heat and drain the water by placing the potatoes in a colander.
3. Transfer the potatoes in a large mixing bowl then add the remaining 1 teaspoon of salt. Mash
using an electric mixer. You may also use fork or potato ricer for this procedure.
4. Pour-in the melted butter then mix again until everything is well incorporated.
5. Gradually add the fresh milk while mixing; continue mixing until all the ingredients are well
distributed.
6. Transfer to a serving plate and top with Gravy.
7. Serve. Share and enjoy!

Onion Rings
Ingredients
1 large yellow onion, sliced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 piece egg, beaten
1 cup milk
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper

Procedure

1. Break up the onion slices into rings. Set aside.

2. Combine flour, baking powder, and salt, in a small bowl and mix well.
3. Dredge the onions on the flour mixture and set aside.

 
47  
 
4. Meanwhile, make the batter by adding the egg and milk on the flour mixture and whisk.
5. Dip the onions on the batter and allow the extra batter to drip.
6. Place the breadcrumbs in a plastic bag or container and put-in the onions rings.
7. Heat a cooking pot and pour-in cooking oil.
8. When the oil is hot, deep-fry the onion until the color turns golden brown (about 2 minutes)
9. Remove the onion rings from the cooking pot and place in a plate lined with paper towels, to
absorb the excess oil.
10. Transfer to a serving plate and serve.
11. Share and enjoy!

Kutsinta Recipe

Ingredients
1 1/2 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar
3 cups water
1 1/2 tsp lye water
2 tsp anatto seeds

Cooking Procedure
1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour,
and brown sugar then mix all the ingredients.
2. While mixing, add water gradually and continue to mix until all ingredients are completely
distributed.
3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
4. Place the mixture into individual molds and steam for 40 minutes to an hour.
5. Serve with grated or shredder coconut on top. Share and Enjoy!

Puto
Ingredients
2 cups All Purpose Flour
1 cup sugar
1 ½ tbsp baking powder
½ tsp salt
2 eggs
¼ cup melted butter
1 ¼ cup milk
½ tbsp vanilla extract

1. sift all the dry ingredients using a sifter starting from all purpose flour, baking powder, and
salt.
2. In a separate bowl combine sugar, melted butter, milk, egg and vanilla extract mix
thoroughly till no lump is visible
3. Place the mixture into individual molds and steam for 15-20 min
4. Serve and enjoy

 
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Buchi
Ingredients:
1 1/2 cups sweet rice flour
3/4 cup water
1/4 cup sweet red bean paste
1/2 cup sesame seeds
2 to 3 cups cooking oil

Procedure
1. In a mixing bowl, combine the sweet rice flour and water then mix well (This should form a
dough).
2. Separate the dough into individual pieces
3. Roll each individual piece of dough until a spherical (round) shape is formed
4. Press the center of the spherical dough until the shape becomes concave (there should be a
hollow spot in the center).
5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in
the hollow space of the dough (amount is up to you, just don’t overfill).
6. Seal the dough and roll it once more until the shape is spherical
7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the
seeds stick on the dough
8. Heat the pan and pour-in the cooking oil.
9. When the cooking oil is very hot, deep fry the dough until the sesame seeds color turns golden
brown (about 2 to 3 minutes)
10. Remove the cooked buchi from the pan and drain excess oil. Serve and Enjoy!

Pichi-pichi
Ingredients
2 cups cassava, grated
1 cup sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence

Cooking Procedure
1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even
place it in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
8. Place in a serving plate then serve. Share and Enjoy!

Bibingka

Ingredients
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter

 
49  
 
 1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf

Cooking Procedure
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 to 20 minutes or until the color of the top turn medium brown.
10. Remove from the oven and let cool.
11. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
12. Serve. Share and enjoy!

Macaroons
Ingredients
500 grams Desiccated Coconut
1/2 cup butter
1/2 cup brown sugar
3 pieces raw eggs
1 can condensed milk

Cooking Procedure
1. Place the butter in a big bowl
2. Add-in the brown sugar and mix well
3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
4. Put-in the desiccated Coconut and mix well
5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
8. Remove from oven and brush some melted butter on top of the macaroons
9. Serve during dessert or snack time. Share and Enjoy!

Cassava Cake
Ingredients
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar

 
50  
 
Toppings
½ can condense milk
3 tbps Macapuno
1/4 cup Grated cheese

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and
eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with
batter and bake for 45 minutes. Remove from the oven and set aside.
5. Place the remaining condense milk on top of the cooked cassava cake
6. Add the cheese and macapuno spread evenly.
7. Glaze the topping with the egg white (you may use a basting brush for this step)
8. Put the Cassava cake back into the oven and cook it until color turns light brown.
9. Serve. Share and enjoy!

Sapin-Sapin Recipe

Ingredients
2 cups glutinous rice flour
4 cups coconut milk
1 cup granulated white sugar
7 oz. (1/2 can) condensed milk
1/2 teaspoon vanilla extract
1/4 teaspoon ube extract
¼ teaspoon jackfruit extract
1 tablespoon cooking oil (or coconut oil)
Violet food coloring
Yellow food coloring
Toasted Desicated coconut or latik (garnish)

Cooking Procedure
1. In a large mixing bowl, combine glutinous rice flour and sugar. Mix well.
2. Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes
smooth.
3. Divide the mixture into 3 parts.
4. Add the ube extract on the first part along with the violet food coloring. Stir thoroughly and
then set aside.
5. Add the jackfruit extract the second part along with the yellow coloring and then mix well. Set
aside. Note: leave the 3rd part as it is.
6. Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat
and let the water boil.
7. Grease a round baking pan by brushing cooking oil or coconut oil.
8. Pour-in the first part (colored violet) on the greased baking pan. Make sure that the mixture
settles. Cover the baking pan with a cheesecloth and then steam for 12 to 16 minutes.
9. Remove the baking pan and then pour-in the white mixture. Use a spatula to spread it on top
of the violet mixture. Remove excess water from the cheesecloth by squeezing it. Put it back
on the baking pan. Steam for another 12 to 16 minutes.

 
51  
 
 10. Remove the baking pan from the steamer and then pour-in the yellow mixture. Spread the
mixture over the succeeding one using a spatula. Try to remove the excess water again from
the cloth and then put it back on the baking pan. Steam for 15 to 20 minutes. Note: If you
think that the mixture is still a bit runny, try to steam for 5 minutes more.
11. Arrange a clean banana leaf over a wide serving plate. Brush coconut or cooking oil on the
leaf. Use a spatula (brushed with oil) and gently run on the side of the baking pan to prevent
the mixture from sticking. Turn the baking pan over the banana leaf and let the cooked sapin-
sapin fall.
12. Brush oil on top of the sapin-sapin (the violet part should be on top). Sprinkle with latik.
13. Serve for dessert. Share and enjoy!

Suman Cassava Recipe

Ingredients
500g grated cassava
1 1/2 cups brown sugar
1/2 cup coconut cream (or coconut milk)
Banana leaves for wrapping, cut into 12 x 6 inch pieces

Cooking Procedure
1. Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the
ingredients are well distributed.
2. Add the coconut cream. Stir until all the ingredients are well incorporated.
3. Scoop about 1/2 cup of mixture and arrange on one side of the banana leaf. Mold the mixture
so that it appears to be cylindrical in shape, with the length of about 4 to 5 inches.
4. Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the
mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it inward in
the same direction.
5. Boil about 5 to 6 cups of water in a steamer.
6. Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes or
until the texture becomes firm.
7. Remove from the steamer and let the temperature cool down.
8. Serve. Share and enjoy!

Chicken Empanada
Ingredients
Filling
1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1 cup chicken stock
2 tbsp cooking oil
Dough
3 cups flour

 
52  
 
 4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt

Cooking Procedure
1. Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
2. Once the oil is hot, saute the garlic and onions
3. Add the chicken breast then cook until color turns light brown (about 5 minutes)
4. Add chicken stock then simmer for 10 minutes
5. Put-in carrots and potatoes and simmer for 5 minutes
6. Add the green peas, raisins, and sugar then simmer for another 5 minutes
7. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
8. Make the dough by combining the dry ingredients in a mixing bowl starting with the flour,
sugar, baking powder, and salt. Mix well using a wire whisk.
9. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the
butter should be cold and solid before doing this)
10. Add water gradually and mix all the ingredients thoroughly until a dough is formed.
11. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling
it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set
aside in a cool place for at least 20 minutes
12. Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling
pin to flatten it fully while creating a round shape.
13. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few
steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you
should have formed a half moon shaped dough) then press the edges and seal.
14. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat
the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash.
15. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed
dough.
16. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25
minutes at the same temperature.
17. Remove from the oven.
18. Serve hot. Share and Enjoy!

Siopao
Ingredients
3 cup All purpose flour
5 tsp baking powder
4 tbsp sugar
1 tsp quick rise yeast
1 tsp salt
1 cup fresh milk
½ cup luke warm water
2 tbsp shortening

Asado filling
Chicken breast(cubed)
1 tbsp onion

 
53  
 
1 tbsp garlic
3 pcs star anise
3 tbsp oyster sauce
4 tbsp sugar (maskovado)
2 tbsp cornstarch (diluted in water)

Cooking Procedure
1. Cook the Asado filling by heating the oil in a pan
2. Saute the garlic and onions
3. Put-in the chicken and cook until the color of the outer part turns light brown
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
5. 40 minutes
6. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
7. thick then set aside
8. Make the dough by placing warm water in a bowl then add the yeast and 1 tsp sugar and mix
well. Leave the mixture for 10 to 15 minutes
9. In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture and milk then mix well (bubbles should have formed on top by then).
10. Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
11. Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
12. Flatten the dough until a round shape is formed using a rolling pin.
13. Put the asado filling on the middle of the flattened dough and wrap
14. Place the siopao in a steamer and steam for 15 minutes.
15. Serve hot. Share and enjoy!

Bread Pudding
Ingredients
6 cups cubed (Tasty) bread
1/2 cup raisins
4 medium eggs
1 1/4 cups refine sugar
A pinch of salt
2 1/2 cups Full Cream Evaporated Milk
1 stick butter, melted
1 tsp. vanilla extract
1/2 cup cashew nuts/peanut

Procedure:
1.Prepare rectangular 12x8 baking pan. Slice the leftover bread or scrap bread into small cubes
make about 6 heaping cups.
2.Place the bread in the baking pan, then add the raisins and nuts, distribute evenly on the pan.
3. In a saucepan heat the butter on a low heat until light brown and let it cool.
4.In a mixing bowl combine the eggs, sugar and salt then whisk until sugar dissolves.
5. add the evaporated milk and vanilla extract in the egg mixture and whisk till well to combined.
6. Add in the melted butter and whisk well to incorporate.
7. Lastly, pour the egg mixture in the pan of bread and raisin and let it soak for 30 minutes.
8. Preheat the oven at 350’F for about 15 minutes. With a spoon lightly press down the bread
mixture evenly at the bottom of the pan.
9. Bake bread pudding for about 35 minutes, until golden brown. Remove from the oven and let it
cool on a rack completely.

 
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10. Serve and enjoy!

Stuffed Bell pepper

Ingredients
6 pcs bell pepper
1 cup tomato sauce
3 tbsp onion (minced
1 tbsp garlic (minced)
1 cup beef stock
300g ground beef
2 tbsp uncooked rice
½ cup grated cheese
½ tsp salt
½ tsp ground black pepper
¼ tsp red pepper flakes(optional)

Procedure
1.Preheat oven to 375 degrees F (190 degrees C).
2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core
from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from
the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices
drain out.
3.Sauté onion, garlic, tomato sauce, ground beef, and red pepper flakes and cook for several
minutes till beef is slightly cooked
4.Add the rice, salt and pepper and continue cooking till rice is cooked. Add the cheese and let it
cool for several minutes
5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each
portion of stuffing and cover dish tightly with foil. Lay dish on a baking sheet.
6.Bake in preheated oven for 45 hour. Peppers should be starting to soften. Remove foil and
parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender,
20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful
of pan juices.
7.Serve and enjoy

Bicol Express Recipe

Ingredients
3 cups coconut milk
1kg chicken, cut into strips
1/4 cup Shrimp Paste
1 tbsp Garlic, minced
6 pieces chili
3 tablespoons minced ginger
1 medium onion, minced
2 tablespoons cooking oil
Salt and Pepper to taste

 
55  
 
Cooking Procedure
1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger
3. Add the chicken and then continue cooking for 5 to 7 minutes or until the color becomes light
brown
4. Put-in the shrimp paste and chili, Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the chicken is tender
6. Add salt and ground black pepper to taste
7. Serve Hot. Enjoy!

Kare Kare Recipe

Ingredients
3 lbs oxtail (cut in 2 inch slices) you can also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
1 liter water
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper
Cooking Procedure
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes
if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string
beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

Laing Recipe

Ingredients
1 pack dried taro leaves
1/2 kg pork/chicken (preferably adobo style)
1 grilled fish (meat separated)
1/2 cup shrimp paste
1 medium onion, chopped
6 pcs chili

 
56  
 
 1/4 cup ginger, cut into strips
1 tbsp garlic, minced
3 cups cocomut milk (2nd gata)
2 cups Coconut milk (1st gata)
Salt and pepper corn
2 pcs bell pepper (slice)
Cooking Procedure
1. In a large pan put all the ingredients starting from taro leaves, garlic, onion, ginger, chicken,
shrimp paste, salt, pepper corn and coconut milk (2nd gata) andSimmer for 10 minutes
2. When the water is almost dry put in coconut milk (1st gata) and continue simmering for 10 min
3. Put in the chili, bell pepper and season it with salt simmer for another 10 minutes or until the
coconut milk has dried up
4. Serve hot. Enjoy

Fresh Lumpia
Ingredients:
Filling
2 cups sweet potato, cubed
2 tbsp fish sauce (patis)
1 lb cabbage, shredded
1 ½ cup carrots, julienned
½ cup water
½ cup peanuts, crushed
6 pieces Lettuce leaves
½ kg chicken, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
1 medium sized onions, chopped
3 tbsp garlic, minced
1 cup turnip (julienned)
Lumpia Wrapper
½ cup Chicken Stock

Sauce:
2 cups water 1 tsp salt
½ cup sugar 2 tbsp soy sauce
2 tbsp corn starch (diluted in 5 tbsp water)

Procedure
Cook the Filling
1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
2. Add the chicken and cook until color turns light brown
3. Put-in the chicken stock then simmer until pork is tender
4. Add the shrimps, turnip and sweet potatoes and cook for 5 minutes or until potatoes are
soft
5. Add the tofu and cook for a few minutes
6. Put-in the carrots and cabbage and cook for 3 min
7. Add the fish sauce and mix. Set aside

Sauce Procedure:

 
57  
 
1. In a saucepan, combine all the ingredients except corns starch. Bring to boil
2. When the mixture is boiling add the cornstarch mixture
3. Cook until the sauce becomes thick. Set aside.

Wrap the filling

1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
2.Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
3.Close the wrapper by folding the lower part first then roll the sides until the filling is sealed
4.Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
5.Serve. Share and Enjoy!

Tiramisu
Ingredients
2 eggs, separated
¼ cup sugar
½ cup Mascarpone cheese
1 cup whipped cream
1 tsp lemon zest or vanilla
Salt
24 Ladyfingers
1 cup coffee, very strong
2 tsp cocoa powder
Instructions
1. Beat 2 egg yolks with ¼ cup sugar till light and fluffy.
2. Add mascarpone and whipped cream blended together. Add lemon zest or vanilla.
3. Dip lady fingers it to coffee mixture
4. Layer bottom of bowl with ladyfingers
5. Spread half of cream on top, put a second layer of ladyfingers spread remaining cream on
top.
6. Sprinkle cocoa powder on top of the mixture
7. Refrigerate at least ½ day. Serve and enjoy

Home Made Ice cream- Cookies and Cream

Ingredients
Oreo Cookies
½ can condense milk
1 cup all purpose cream
2 tbsp melted chocolate

Procedure
1. Crush cookies to desired texture
2. Using a hand mixer, whip the cream until smooth and fluffy
3. Add the condense milk and continue mixing until well combined
4. Put the cookies and meltec chocolate into the cram mixture, mix well
5. Refrigerate at least ½ day. Serve and enjoy

Chocolate Mousse
Ingredients
300g dark chocolate, roughly chopped
3 eggs

 
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1/4 cup caster sugar
1 tablespoon cocoa powder, sifted
300ml All purpose cream (Chilled)
Grated chocolate, to serve

Procedure:
1.Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't
let the bowl touch the water).
2. Stir until melted. Remove bowl from heat and set aside to cool slightly.
3. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or
until mixture is pale, thick and
doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
4.in a separate bowl, whip cream until thickened (be careful not to over-beat). Use a
large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep
the mixture as light as possible. Spoon into 6 serving glasses
5. then top with extra whipped cream and grated chocolate, chill in fridge for at least 1
hour. Serve and enjoy!

Chocolate Fudge Sundae

300g dark chocolate

½ can condense milk
1 cup All purpose cream (Chilled)
1 tbsp powdered sugar

Procedure
1. melt the chocolate by placing it in a heap proof bowl over a pan of gently simmering
water, Stir until melted.
2.Add the condense milk mix well. Remove bowl from heal and set aside
3.in a separate bowl whip the cream until smooth at fluffy using a hand mixer, add the
powdered sugar and continue
mixing till well combined. Refrigerate for at least 1 hour
4. put the cream mixture in a container and top it with fudge mixture. enjoy!

Egg Tarts

Ingredients:
A) Crust ( 8 tarts)
1 ½ unsalted butter stick(1 cup)
2 cups flour
1 egg
150ml powdered sugar
½ tsp salt

B) Egg Custard (10-12 tarts)

small eggs/ 4 medium eggs/ 3 large eggs
290ml milk
75ml water
1 ½ cup sugar
1 tbsp vanilla

 
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Procedure
1. melt the butter
2. add flour, sugar, egg and salt into the butter
3. mix all the ingredients till a dough is formed
4. make a small ball of dough and place them into the tart molder
5. press the dough to the molder till it take its form. Set aside
6. Mix all the ingredients for egg custard
7.pour the egg custard mixture on the measuring cup
8.pour the mixture into the tart dough
9.Preheat oven at 350’F and cook it for 45 to 50 minutes
10. remove the tart from the tart molder. Serve and enjoy!

FRID ICE CREAM

INGREDIENTS:
1 quart vanilla ice cream
5 cups cornflakes, crushed
1 tablespoon ground cinnamon(optional)
2 eggs
2 tablespoons granulated sugar
Peanut or vegetable oil, for frying

DIRECTIONS:
1. Line a baking sheet with parchment paper. Scoop out balls of ice cream a little more than a ½
cup in size and place on the parchment-lined baking sheet. Freeze for 2 hours, or until the ice
cream is very hard.
2. Meanwhile, in a shallow bowl, combine the crushed cornflakes. Roll the balls of ice cream in the
coating, packing them together into a smooth ball. Return the coated ice cream to the baking
sheet and freeze for at least 30 minutes.
3. Meanwhile, in a shallow bowl, whisk together the eggs and sugar. Remove the ice cream from
the freezer and roll each one in the egg mixture to coat, then immediately roll in the cornflakes
mixture again, ensuring there is a thick, even coating on each ice cream ball. Return them all to
the baking sheet and freeze for at least 2 hours.
4. When ready, add oil to a depth of about 3 inches in a large Dutch oven or heavy-bottomed pot.
Heat the oil to 400 degrees F. When the oil is ready, carefully drop the ice cream balls into the hot
oil and fry for only about 30 seconds, until golden brown. Remove to a paper towel-lined to drain
briefly and serve immediately. Drizzle with honey and/or chocolate sauce. Serve and enjoy!

Home Made Chocolate

Ingredients

Cocoa powder - 5 tbsps

§
Milk powder - 1 1/4 cups
§
Sortening - 1/4 cup
§
Sugar - 2/3 cup
§
Water - 1/2 cup
§
Procedure
1. Sieve milk powder and cocoa powder and set aside
2. Heat water and sugar and bring to boil. Reduce flame and continue cooking for 5 min
3. Add the shortening and mix well till it melts and blends with the syrup. Turn off the heat
4. Gradually Add the cocoa-milk powder mixture and mix till glossy
 
60  
 
 5. Grease square pan or plate. Pour the mixture into the pan and smooth the top with spatula
allow to set in a room temperature for 10-15 min
6. Place the chocolate into the refrigerator for 10-15 min. cut into desired shape. Enjoy!

Buko pie
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1/3 cup vegetable shortening(frozen)
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
150 ml condense milk

Cooking procedure:
Create the crust
1 Combine flour and salt then mix using a balloon whisk.
2 Add shortening then mix using a pastry mixer.
3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
4 When everything is completely mixed, gather the mixture and divide into two equal parts.
5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an
eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from
sticking or use a silicon mat.
6 Arrange the first dough over the cake pan. This will be the base.
7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake
pan.

Make the filling

1. Heat a saucepan and pour-in the milk. Let boil.
2. Add the granulated white sugar and stir.
3. Put-in the young coconut meat and cook for 3 minutes.
4. Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook
until the texture thickens.
5. Turn-off the heat and allow the mixture to cool down.
6.Preheat oven to 375 degrees Fahrenheit.
7. Arrange the cooked filling in the cake pan.
8. Put the second crust over the filling and seal the sides.
9. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will
prevent the crust from deforming.
10. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary;
make sure to check the color of the crust to determine if baking is complete.
11. Let cool and serve. Share and enjoy!

Doughnut
Ingredients
2 ½ cup all purpose flour
2 tbsp baking powder
½ tbsp ground nutmeg(optional)
¼ tbsp salt
1 egg
1 cup sugar
 
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1 tbsp butter(melted)
½ cup milk
1 tbsp vanilla extract
Powdered sugar (for dusting)

Procedure
1. mix all the wet ingredients starting from milk, butter, egg, vanilla
2. add the sugar into the mixture to combine thoroughly
3. combine all the dry ingredients starting from flour, baking powder, salt and ground
nutmeg
4. sift the dry ingredients into the wet mixture and mix till well combined.
5. When the mixture is combined refrigerate it for at least 30 minutes to 1 hour
6. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
Cut with a floured
doughnut cutter. Let doughnuts sit out in a room temperature for at least 5 min
7. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide
doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the
surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain
on a wire rack.
8. sprinkle powdered sugar. Serve and enjoy

Tuna Quiche
Ingredients -
For the pastry -
225g All purpose flour
1/2 tsp salt
120g unsalted butter, chilled and cut into cubes
1 egg yolk
5 tbsp cold water
For the quiche filling -
1 small onion
1 400g tin of tuna, drained
2 eggs
150ml milk or cream
100g cheddar cheese, grated

Procedure
To make the pastry -
1. Pulse the flour, salt and cubed butter in a food processor until the mixture resembles
breadcrumbs.
2. Add the egg yolk and water and process until the mixture comes together.
3. Turn the dough onto a work surface and knead lightly. Wrap in cling film and chill in the fridge
for half an hour.
4. Preheat the oven to 180°C/ 350°F. Lightly grease an 8’ flan tin.
5. Roll out the chilled dough and a line the tin with it. Chill for another half an hour.
6. Line the pastry with greaseproof paper. Bake for 15 minutes, then remove from the oven and fill.

To make the filling -

7. Finely chop the onion and fry for about 5 minutes until it softens.
8. Spread the onion onto the bottom of the quiche base, then add the tuna on top.
9. Beat together the eggs and cream or milk until creamy and well combined. Add about half the
 
62  
 
cheese to the egg mixture and then pour into the quiche. Cover with the rest of the grated cheese.
10.Return the quiche to the oven and bake for about another 30 minutes, until the filling has set.
11. Eat warm or cold. Enjoy!

Home Made Pizza- Crust

Ingredients
2 tsp active dry yeast
2 cups Bread flour/all purpose flour
1 tbsp olive oil
1 cup warm water (45’C)
1 tsp salt
1tsp sugar
1 teaspoon salt

Procedure
1.Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in
warm water. Let stand until foam is visible, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a
lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and
bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5
minutes before serving.

Home made French fries

Ingredients
Potato
Cooking oil
Salt

Procedure
1. Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical
pieces, and then cutting each piece into sticks.
2. Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You
can also stick them in the fridge and let them soak overnight.)
3. When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking
sheets lined with paper towels. Pat dry the potatoes with paper towels.
4. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes
until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start
the cooking process. Remove each batch and drain on new/dry paper towels.
5. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches
400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries
are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
6. Sprinkle with sea salt and enjoy!

Onion Rings
Ingredients
1 large yellow onion, sliced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
 
63  
 
1 piece egg, beaten
1 cup milk
1 cup panko bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper

Procedure:
1. Break up the onion slices into rings. Set aside.
2. Combine flour, baking powder, and salt, in a small bowl and mix well.
3. Dredge the onions on the flour mixture and set aside.
4. Meanwhile, make the batter by adding the egg and milk on the flour mixture and whisk.
5. Dip the onions on the batter and allow the extra batter to drip.
6. Place the breadcrumbs in a plastic bag or container and put-in the onions rings.
7. Heat a cooking pot and pour-in cooking oil.
8. When the oil is hot, deep-fry the onion until the color turns golden brown (usually 2 minutes or
so).
9. Remove the onion rings from the cooking pot and place in a plate lined with paper towels, to
absorb the excess oil.
10. Transfer to a serving plate and serve.
11. Share and enjoy!

Goto
Ingredients
1 ½ lbs ox tripe, cut into serving pieces
1 cups uncooked rice
17 ounces water (about 500 ml)
500 ml beef stock
2 tbsp fish sauce
1 tsp garlic, minced
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 cup scallions (green onions), minced
2 knobs ginger, julienned

Procedure:
1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the ox tripe and cook for 2 minutes
4. Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a
pressure cooker for faster results)
5. Add the uncooked rice and stir
6. Pour-in the beef broth and bring to a boil.
7. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as
needed
8. Put-in the hard boiled eggs then stir.
9. Add the safflower for additional color and aroma.
10. Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!

Arroz Caldo Recipe

 
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Ingredients
1 ½ lbs chicken, cut into serving pieces
1 ½ cups uncooked rice
34 ounces water (about 1 liter)
2 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 cup green onions, minced
2 knobs ginger, julienned
600 ml chicken stock
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil

Procedure
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Put-in the chicken and cook until outer layer color turns golden brown
4. Add the fish sauce and uncooked rice then mix and cook for a few minutes
5. Pour-in the stock and bring to a boil
6. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
7. Put-in the hard boiled eggs
8. Serve hot with toasted garlic, green onions, and lemon. Share and Enjoy!

Bulalo Recipe
Ingredients
1kg beef shank
½ pc small cabbage, whole leaf individually detached
1 small bundle Pechay
3 pcs Corn, each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
1 medium sized onion
1.5 liter water
2 tbsp fish sauce (optional)
Cooking Procedure
1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours
(30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!

Siomai Recipe
Ingredients
1 kg chicken, minced
1 cup shrimp, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
 
65  
 
 1 cup carrots, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 tsp salt
1 piece raw egg
1 tbsp flour
Water for steaming

Procedure
1. Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper
3. Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the
size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Steamed Fish
Ingredients
1 whole fish (lapu-lapu)
3 pcs chili (julienne)
1 knob ginger(slice finely)
1 carrot (julienne)
Spring onion(julienne)
1 pc bell pepper (julienne)
2 tbsp sesame oil
Cooking Procedure
1. Make a series of diagonal cut on both sides of the fish using a knife.
2. Rub salt on the whole fish. And place the ginger on top of the fish
3. Steam the fish for about 10 min
4. Remove from steamer and place the vegetables on top of the fish
5. Return the fish to the steamer and cook for another 5 min
6. Drizzle sesame oil. Serve with mayonnaise, enjoy!

Steamed Chicken in Oyster Sauce

Ingredients
2 pcs chicken breast
1 pc Carrots (chopped)
1 cup broccoli
2 tbsp oyster sauce
2 tbsp sugar
Pinch of salt and pepper
2 tbsp cornstarch
½ cup water

Procedure
1. Rub salt and pepper into the chicken and set aside
2. In a pan combine water, oyster sauce and sugar. Bring to boil
3. add cornstarch to the mixture and let it cool for 5 minutes
4. arrange the chicken into a foil and place the sauce on top of the of the chicken
5. place broccoli and carrots on top and wrap the chicken
6. steam the chicken for about 25-30 min. remove from foil and arrange it on the plate
 
66  
 
7. serve hot and enjoy!

Steamed Egg
Ingredients
3pcs eggs
3 tbsp milk
Pinch of salt and pepper
½ cup chicken stock
Spring Onion(optional)

Cooking Procedure
1. beat the eggs and add some salt and pepper
2. add the milk and chicken stock and continue mixing till well combined
3. add the spring onion and place the mixture into a heat proof container
4. steam the mixture for at least 10-15 min
5. serve hot and enjoy.

Chicken Stir Fry Recipe

Ingredients
1kg boneless chicken breasts, sliced into strips
1 medium onion, chopped
1 teaspoon garlic, minced
1 medium green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 teaspoon ginger, minced
2 teaspoons lemon juice
1/4 teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cooking oil

Cooking Procedure
1. In a bowl, combine chicken, soy sauce,and lemon juice. Mix well and marinate for 1 hour.
2. Heat cooking oil in a wok, then saute ginger, garlic, and onion.
3. Add the marinated chicken, and then stir fry for 3 to 5 minutes.
4. Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to stir fry.
5. Add red and green bell pepper, and cook for 4 to 5 minutes more.
6. Turn off heat. Transfer to a serving plate.
7. Serve hot with rice
8. Share and enjoy!

Beef Stir Fry Recipe

Ingredients
1 kg beef sirloin, thinly sliced
4 tablespoons Oyster Sauce
1 teaspoon salt
2 tablespoons cornstarch
1/2 teaspoon ground black pepper
 
67  
 
 2 medium sized bell pepper (1 red and 1 green), cut into strips
1/2 cup cooking oil
½ cup snow pea

Cooking Procedure
1. In a large bowl, put-in the beef, black pepper, salt, and oyster sauce then mix thoroughly. Let
this stand for a few minutes.
2. Add the cornstarch to the combined ingredients and mix well. Let this stand for a few
minutes.
3. Fry the bell pepper while waiting for the meat to absorb the marinade. Place the cooking oil in
a pan and add the bell pepper. Let this fry for 3 minutes then set aside.
4. Using the same pan and oil left from frying the bell pepper, put-in the marinated meat and stir
fry until mixture dries out.
5. If the meat is not yet tender, you may add water as needed and cook until the meat becomes
tender add the snow pea and cook for 2 min
6. Combine the meat and fried bell pepper in a plate and serve hot.
7. Share and Enjoy!

Pancit Canton Recipe

Ingredients
500 grams pancit canton
2 tbsp oyster sauce
1 tbsp garlic, minced
1 tsp ground black pepper
4 cups chicken stock
1 tsp salt
4 tbsp soy sauce
½ head cabbage, chopped
2 cups carrots, julienned
½ kg chicken breast, thinly sliced
8 pieces medium sized shrimps (optional)
1/2 cup spring onion, chopped finely
1 cup onion, sliced
1 ½ cups snow pea
2 tbsp cooking oil

Cooking Procedure
1. In a pan, heat the oil then sauté the garlic and onion
2. Add the chicken and cook until the outer part turns light brown
3. Add the soy sauce and cook for 5 minutes
4. Put in the oyster sauce, and chicken stock and simmer for 20 minutes
5. While simmering, blanch all the vegetables in a separate pot
6. Put in the shrimp on the pan where the chicken and other ingredients are cooked
7. Add salt and pepper to taste then let cook for 2 minutes
8. Put in the noodle and cook until the liquid has been absorbed by the noodles
9. Add all the blanched vegetables and mix with the rest of the ingredients
10. Serve hot with kalamansi. Share and enjoy!

Chicken Barbecue
Ingredients
1 kg chicken breast
1 ½ cup soysauce
 
68  
 
½ cup honey
2 tbsp chili sauce
3 tbsp vegetable oil

Procedure:
1.Combine all the ingredients and marinate the chicken for at least 1 hour or overnight
2.grill the chicken pieces and baste the remaining sauce over the chicken
3. serve with rice and enjoy!

Asian Style Chicken Barbecue Sauce

Ingredients
2 tbsp Brown sugar
1 tbsp rice wine
½ tbsp chili paste
½ cup orange juice
1 tbsp soy sauce
½ tbsp fish sauce
1 clove garlic (minced)
1 tbsp vegetable oil
½ kg chicken

Procedure:
1. mix all the ingredients till well combined
2. Place the chicken and marinate for at least 1 hour or overnight
3. grill the chicken pieces and baste the remaining sauce over the chicken
4.serve with rice and enjoy!

BBQ chicken Thigh

Ingredients
1kg Chicken Thigh
1 clove garlic
2 tbsp chili paste
3 tbsp simple syrup
5 tbsp mayonnaise

Procedure
1. pound all the ingredients starting from garlic and chili paste.
2. add the mayonnaise and syrup and continue pounding
3.marinate the chicken into the garlic-mayonnaise mixture and refrigerate for 1 hour or overnight
4. grill the chicken pieces and baste the remaining marinate on top of the chicken
5. serve with rice and enjoy!

Spicy honey Chicken

Ingredients
1 kg Chicken Thigh
2 tbsp cayenne pepper
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1tslp pepper
3 tbsp honey

 
69  
 
2 tbsp soy sauce

Procedure:
1.Combine all the ingredients except for the chicken
2.add the chicken into the mixture till well combined and marinate for at least 1 hour or overnight
3. grill the chicken pieces, baste the remaining marinade over the chicken
4.Serve with rice and enjoy!

Honey Glazed Beef

Ingredients
3 pound beef Sirloin
1 cup honey
¼ cup dijon mustard
3 Tbsp. pineapple juice
1 tsp. lemon juice, freshly squeezed
1 tsp. garlic, minced
1 tsp. fresh thyme leaves
2 cups barbeque sauce, for serving
Salt and pepper

Procedure
1.Combine the honey, mustard, pineapple juice, lemon juice, garlic, and thyme in a medium bowl,
whisking to blend well. Season with salt and pepper to taste.
2.Place the sirloin in a resealable plastic bag. Add the honey mixture, seal, and refrigerate at least
1 hours or up to 24 hours.
3.When ready to cook, preheat the oven to 350°.
4.Transfer the sirloin from the plastic bag to a nonstick roasting pan, discarding the plastic bag.
Cover the pan with aluminum foil. Roast about 2 hours or until the sirloin is very tender.
5.Remove the sirloin from the oven and let it rest a few minutes before slicing. Slice thinly against
the grain and serve with barbeque sauce on the side. Serve and enjoy

Rosemary Beef
Ingredients
3 pound beef sirloin
2 tbsp Dried Rosemary leaves
3 tbsp soy sauce

Procedure
1. combine the soy sauce and dried rosemary leaves
2.pour the mixture over the beef and marinate the sirloin overnight
3. when the meat is read roast or grill the sirloin for at least 1 hour or until the meat is cooked
4. remove the beef from the oven and let it rest a few minutes before slicing. Slice thinly against
the grain and serve with barbeque sauce on the side. Serve and enjoy

Roasted Beef
Ingredients
3 pound beef round
½ tsp salt
 
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½ tsp garlic powder
¼ tsp pepper

Procedure
1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with
cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or
less seasonings to taste
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with
foil, and let rest for 15 to 20 minutes.
3. remove the beef from the oven and let it rest a few minutes before slicing. Slice thinly against
the grain and serve with barbeque sauce on the side. Serve and enjoy

Chocolate Chip Cookies

Ingredients
2 cups All purpose flour
½ tsp baking soda
½ tsp salt
1 cup brown sugar
½ cup white sugar
¾ cup butter (melted)
1 whole egg
1 egg yolk
1 tbsp vanilla extract
Chocolate chips

Procedure:
1.in a bowl combine the butter, white sugar, and brown sugar mix well till the sugar is dissolved
2.add the eggs and vanilla extract continue mixing. Set aside
3. in another bowl sift the flour, baking soda and salt.
4. combine the flour mixture to the egg mixture and add some chocolate chips, mix well using
rubber spatula
5.refrigirate the cookie mixture for at least 30 minutes
6. Bake for about 10 minutes in the preheated oven (350’F), or until edges are nicely browned.
7.serve with milk or juice. Enjoy!

Chiffon Cake
Ingredients
Butter for coating the pan
1 cup cake flour
1 tsp baking powder
¼ tsp salt
1 cup sugar
1 tsp vanilla extract
8 egg white and yolks separated (room temperature)
3 tbsp melted butter

Procedure:
1. Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously
with butter, then flour, tapping out any excess flour; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, melted butter, vanilla, egg yolks, and
1/2 cup. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5
 
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minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Set
aside
4. Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on
high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30
seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks
form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter
of the egg whites into the batter until evenly incorporated; gradually add the flour mixture and
gently fold in the remaining egg whites until just combined and no large white streaks remain.
5. Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and
springs back when pressed and a toothpick inserted into the center comes out clean, about 30 to
35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around
the perimeter and turn the cake onto the rack to cool completely.
6. serve or cover with icing. Enjoy!

Eggless Sponge cake

Wet Ingredients:
½ bar butter(room temperature)
½ can condense milk
½ cup milk(room temperature)
3 tbsp sugar
1 tsp vanilla extract
1 tsp vinegar
Dry ingredients:
1 1/4 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
Procedure
1 .using a hand mixer whisk the butter until soften
2. add the condense milk, gradually add the milk and continue whisking
3. add the sugar, vanilla extract and vinegar and mix well till sugar is dissolve, set aside
4. Sift the dry ingredients and combine it into the wet ingredients mix thoroughly (make sure there
is no lumps visible)
5. Bake into pre-heated oven(350’F) for 40-45 minutes. Check the cake by inserting a toothpick in
the center 2-3 minutes before mentioned time. If toothpick comes out clean then cake is ready.
6.Let it cool in the pan for 5 minutes. Then loose the sides of the pan using knife and then remove
it (upside down) on the wire rack. And let it cool completely before you put the frosting on it.
7.serve and enjoy

Chocolate Brownies
½ cup butter(melted)
1 cup sugar
2 eggs
1 tsp vanilla extract
¼ tsp salt
¼ tsp baking powder
1/3 cup cocoa powder
½ cup all purpose flour
¼ cup peanut(optional)

 
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Procedure
1. sift the flour with sugar, salt, cocoa powder, and baking powder
2. add the butter, eggs and vanilla
3. using hand mixer mix all the ingredients till well combined for 2 min
4. stir in nuts and evenly mix
5. pour in greased 8x8 square pan and spread out evenly
6. bake in (180’c) oven for 25-30 min
7. remove from oven and let it cool. Cut and serve.

Vanilla Cupcake
Ingredients
3 cups all purpose flour
1 tbsp baking powder
1/3 tsp salt
1 cup unsalted butter
1 1/2 cup sugar
4 eggs
1 cup milk
2 tbsp vanilla extract

Procedure:
1. Heat oven to 180’C / 350’F. Line cupcake pan with paper liners; set aside.
2. In a medium mixing bowl, whisk together flour, baking powder, and salt.
3. using the kitchen aid, cream the butter and sugar until light and fluffy, about 4 minutes.
Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
4. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and
bottom of bowl to assure the batter is thoroughly mixed.
5. Divide batter evenly among liners, filling papers about 2/3 full.
6. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer
to a wire rack to cool completely. Serve or topped with icing.

Chocolate Revel Bars

Ingredients
1/2 cup butter(room temperature)
1 cup brown sugar
1 large egg
2 tsp vanilla extract, divided
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking oatmeal (not instant)
½ can condensed milk
1 1/2 cups dark chocolate chips
1/2 cup toasted and salted peanut(coarsely chopped)

Procedure
1. Preheat oven to 350F. Line a 8×8-inch square baking pan with aluminum foil and lightly grease.
2. In a small bowl, whisk together flour, baking soda, salt and oatmeal.
3. In a large bowl, cream together 7 tbsp butter (reserve remaining tablespoon) with brown sugar
until light and fluffy. Beat in egg and 1 tsp vanilla extract. Blend in flour mixture until well

 
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incorporated.
4. In a small, microwave safe bowl, combine sweetened condensed milk with 1 cup chocolate
chips and reserved 1 tbsp butter. Melt on high heat in 40 second intervals, stirring frequently, until
mixture is smooth. Stir in remaining 1 tsp vanilla extract.
5. Take 1 1/2 cups of the cookie dough mixture and press it into an even layer on the bottom of the
preapred baking pan. Spread the chocolate mixture evenly on top of the cookie layer.
6. Stir remaining 1/2 cup chocolate chips and toasted pecans into remaining cookie dough. Break
dough into small chunks and sprinkle evenly over entire chocolate layer. Chocolate layer will still
be partially exposed.
7. Bake for 25 minutes, or until top is lightly browned. Chocolate will still look “wet.”
Cool completely in the pan before slicing. Enjoy!

Chocolate Crinkles
Ingredients
1 1/4 cups all-purpose flour(Sifted)
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Procedure
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder,
and salt.
2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and
fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture,
mixing until just incorporated.
3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’
sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the
cookies are firm and the tops crack, for at least 15 minutes.
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Enjoy!

Banana Muffins
Ingredients
1 ½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 pcs banana
1 pc egg
¾ cup sugar
1 tsp vanilla extract
1/3 cup melted butter

Procedure
1. Preheat oven to 350’ F (180’C). Coat muffin pans with non-stick spray, or use paper liners. Sift
together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix
until smooth. Scoop mixture into muffin pans.

 
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3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30
minutes. Muffins will spring back when lightly tapped.
4. Cool, serve and enjoy!

Beverage

Screw Driver
Ingredients
1 jigger vodka
Orange juice

Procedure
1. add vodka in a glass with ice
2. top with orange juice
3. garnish the drink with slice orange.enjoy

Shirley Temple
Ingredients
Sprite
½ jigger grenadine syrup
Cherry

Procedure
1.Build in highball glass add sprite over ice and sprinkle grenadine syrup
2.Garnish with slice lemon and cherry. Enjoy!
Tequila Sunrise
Ingredients
1 Jigger tequila
Orange juice
Grenadine syrup
Orange Slice (garnish)
Procedure
1. Pour tequila in a highball glass with ice, and top with orange juice. Stir.
2.Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically
very quickly. The grenadine should go straight to the bottom and then rise up slowly through the
drink.
3.Garnish stirrer, straw and cherry-orange. Serve and enjoy

Margarita
Ingredients
1 Jigger tequila
½ jigger triple sec
½ jigger lime juice
Iodized Salt(garnish)

Procedure
1. Add the ingredients to a shaker and fill with ice.
2.Shake well and strain into a chilled cocktail glass that has its rim rubbed with lime juice and
dipped in salt. Garnish with a lime wheel. Enjoy!
Daiquiri
Ingredients
 
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1 jigger light rum
½ jigger simple syrup
½ jigger lime juice
1 lemon slice(garnish)

Procedure
1. Pour the light rum, lime juice and sugar syrup into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled cocktail glass. garnish with slice lemon. Enjoy!

Vodka gimlet
Ingredients
1 jigger vodka
½ jigger lime juice
1 slice lemon(garnish)

Procedure
1. Stir all ingredients with ice, strain into a cocktail glass,
2. garnish with lemon. Serve and enjoy.

Rum Sour
1 jigger light Rum
½ jigger Simple Syrup
1/2jigger lemon juice
1 slice orange(garnish)
1 cherry (garnish)
Procedure
1. Combine the rum, lime juice, sugar syrup, and crushed ice in a cocktail shaker and shake
vigorously. 2.Strain into a) glass and decorate with the orange slice and cherry.enjoy

Tom Collins
Ingredients
1 jigger gin
1.2 jigger lemon juice
½ jigger simple syrup
Soda Water
1 slice orange (quartered)
1 cherry (garnish)
Procedure
1.In a shaker half-filled with ice cubes, combine the gin, lemon juice, and simple syrup. Shake
well.
2.Strain into a Collins glass almost filled with ice cubes. Add the soda water. Stir and garnish with
the cherry and the orange slice. Enjoy!
Orange Blossom
Ingredients
1 jigger gin
1 jigger simple syrup
Orange guice
1 slice orange(garnish)

Procedure
1.Combine the gin, orange juice, and simple syrup in a shaker half-filled with ice cubes.

 
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2. Shake well, and strain into a cocktail glass. Garnish with the orange slice. Enjoy!

Gimlet
Ingredients
1 jigger gin
½ jigger lime juice
1 slice lemon

Procedure
1.Pour the gin and lime juice into a mixing glass half-filled with ice cubes. Stir well.
2.Strain into a cocktail glass and garnish with the lime wedge. Enjoy!

Cuba libre
Ingredients
1 jigger light rum
Coka-cola
1 piece calamansi

Procedure
1.Pour lime juice into a highball glass over ice cubes.
2.Add rum, fill with cola, stir, serve and enjoy!

Mai tai
Ingredients
1jigger light rum
1 jigger dark rum
1 jigger pineapple juice
1/2 jigger triple sec
¼ jigger grenadine syrup

Procedure
1.Pour light rum, pineapple juice and triple sec, in order, into a collins glass.
2. Add dark rum, put in a large straw, and serve unstirred. Enjoy!

Zombie
Ingredients
1 jigger rum
1 jigger pineapple juice
¼ jigger lemon juice
1 jigger orange juice

Procedure
1. in a cocktail shaker mix all ingredients with ice except.
2.Pour into a collins glass. Garnish with a fruit slice, sprig of mint and a cherry. Enjoy!

Planters punch
Ingredients
1 jigger dark rum
½ jigger lemon juice
1/4 jigger grenadine syrup
1 slice orange(garnish)
Orange juice
 
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Procedure
1.Combine all ingredients and serve over ice in a collins glass filled with orange juice
2. Garnish with a lime wedge and a maraschino cherry. Enjoy!

Singapore Sling
Ingredients
1 jigger gin
½ jigger lemon
½ jigger grenadine
½ jigger soda water

Procedure
1.Pour grenadine into the bottom of a Collins glass, and fill with ice.
2. Add gin, and fill with chilled soda water.
3.Top with cherry brandy, and serve unstirred, garnished with a cherry. Enjoy!

Martini
Ingredients
1 jigger gin
½ jigger vermouth
Olive(garnish)

Procedure
1. Stir the ingredients with ice cubes, and strain into a chilled cocktail glass.
2. Garnish with an olive or a twist of lemon. Enjoy!

Gin Sling
Ingredients
1 jigger gin
½ jigger lemon juice
½ jigger simple syrup
Soda water

Procedure
1.Pour simple syrup into the bottom of a Collins glass, and fill with ice.
2. Add gin, and fill with chilled soda water.
3. Serve unstirred, put in straw and garnished with a cherry. Enjoy!

Gin ricky
Ingredients
1 jigger gin
½ jigger lemon juice
Soda water

Procedure
1. Pour juice of lime and gin into a highball glass over ice cubes.
2. Fill with soda water and stir. Add the wedge of lime and serve and enjoy!

Rum punch
Ingredients
1 jigger rum

 
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1 jigger pineapple
½ jigger triple sec
1 jigger orange juice
1 slice orange
1 cherry

Procedure
1. Combine the ingredients in a shaker with ice.
2. Serve in tall glasses. Put some straw and Garnish with cherry and slice orange. Enjoy!

Banana Smoothies
Ingredients
3 pcs banana
2 scoops vanilla ice cream
2 cup milk

Procedure
1. Slice the banana right into large blender cup
2. Add vanilla ice cream
3. Add milk to about 1" from the top to allow room for expansion and blending.
4. blend for about 30 - 45 seconds
5. Put into Collins glass, add a straw serve and enjoy!

Strawberry-Banana Smoothies
Ingredients
2 pcs banana
1 cup strawberries
2 scoops vanilla ice cream
1 cup milk
Pinch of cinnamon

Procedure
1. Slice banana and strawberries into the blender cup
2. Add vanilla ice cream and milk
3. blend the mixture for about 30-45 seconds
4. Put into Collins glass, garnish with cinnamon. add straw serve and enjoy!

Pineapple and Banana Smoothies

Ingredients
4 ice cubes
¼ fresh pineapple
1 large banana
1 cup pine apple juice

Procedure
1.Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender.
2. Puree on high until smooth. Add straw serve and enjoy!

Mango-Pineapple smoothies
Ingredients
1 cup vanilla yogurt
1 cup pineapple juice
 
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1 pc banana (sliced)
1 mango-peeled, seeded
1 cup milk

Procedure
1.In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk until smooth.
2. put into Collins glass, add straw serve and enjoy!

 
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