Pan-grilled Chicken in Pesto Sauce

Ingredients: Chicken breast Asparagus Zucchini Basil Garlic Olive oil Pepper Pine nuts Salt Canola oil Procedure: Put four diagonal slits on the Chicken Fillet. Season with salt and pepper. Drizzle Pan with Canola oil and fry the seasoned chicken fillet until golden brown. Do not overcook. For the Pesto Sauce, Wash the Basil and set aside to dry. Mix the rest of the ingredients in a food processor until smooth mixture is achieved. Serve with the Pan-grilled chicken.

Creme Brulee
Ingredients: 2 1/3 Cups Heavy Cream 2/3 Cup Milk Cup Sugar 3 Pcs. Eggs 3 Pcs. Eggyolks 1 Tsp. Vanilla Cup white sugar, for torching Procedures: Pre-heat Oven to 300 Degrees Heat Cream, Milk, Sugar, and Vanilla bean in a heavy saucepan until it is almost boiling. In another bowl, using a wooden spoon, beat whole eggs and egg yolks until well combined Gradually whisk in a fourth of the milk mixture into the eggs. Mix Well. Add the Vanilla Syrup and Custard Pour Custard into containers. Place on a baking pan and then add water into it to come midway level of the container. Bake for 20-30 minutes until sides are a bit set. When done, remove custard from water bath and let it cool. Before serving, sprinkle some white sugar and broil until burnt using a blow torch. Serve immediately.

Chocolate Explosion
Ingredients: Butter 250 grams Chocolate 4 Eggs Sugar Vanilla Mint leaves and strawberries for garnish Procedure: 1. Melt butter and chocolate 2. In another bowl, put 2 whole eggs, 2 egg yolks, sugar, vanilla and beat it with an electric mixer 3. Add the melted chocolate and butter and mix again 4. Coat the mould with sugar then pour the chocolate mixture

Salmon and Spinach Cannelloni (with Caviar)

Ingredients: 2 tbsp. Butter 1 small onion 3 cloves garlic 1 can diced tomato White wine 1tbsp. sugar 2 tbsp. Chopped basil 2 tbsp. Butter 1 small onion, chopped 20 grams spinach Anchor cream 1 tbsp lemon juice Ricotta cheese Pour flaked salmon 20 grams Parmesan cheese (freshly grated from a block of parmesan cheese) Procedure: 1. Boil 3 pcs. spinach lasagna and season with salt & pepper, pour a little bit of oil (read specific cooking instructions for the pasta. Use a timer whenever necessary) 2. Pour water in a small baking dish and place 1 piece salmon (add just enough water to cover the fish). Add white wine and season it with salt and pepper. 3. Cooking temperature for the fish is 145F. Use a cooking thermometer

4. Prepare the pomodoro tomato sauce (saut till reduced) 5. Make the filling. Put the pomodoro tomato sauce first on a small baking dish topped with cannelloni. Sprinkle some mozzarella & parmesan cheese. 6. Bake for 10mins

Let the Bibingka rest before cutting. Plate with toppingsshredded Niyog/ Grated Cheese/ Muscovado Sugar Note: *Can also be cooked using a hot pan.

Bibingka
Ingredients: 1 Cup Rice Flour (To prepare, ground the rice to reach powder-like consistency) 1 Cup Brown Muscovado Sugar 2 Tbsp of Baking Powder Tbsp of Salt 1 Cup Pure Coconut Milk Cup Fresh Milk 3 Whole Fresh Eggs 3 Tbsp of Butter Salted Eggs Freshly shredded Niyog Quickmelt Cheese or Quesong Puti Procedure: Combine all dry ingredients except sugar Melt butter in Sugar until both are mixed. Beat 3 Eggs and add in Coconut Milk and Fresh Milk. Slowly combine all ingredients with the dry ingredients. Make sure to Mix in 1 motion/ direction. Bake for 30 minutes. Add Salted Eggs and Cheese and bake for additional 20 minutes.

Hot Chicken in Lemon Caper Butter Sauce with Broccoli

Ingredients: 4 Pcs. Skinless Chicken Breast For the DRY RUB: Salt, Black ground pepper, Coarsely ground pepper, Cayenne, Paprika 1 clove garlic, Fresh Rosemary (Ground) For the SAUCE: Cup Butter (cold and hard), 1 Tsp. Capers, Lemon Juice (from 2 Pcs.) VEGETABLES: Fresh young Broccoli, Yellow, red, and green bell peppers (one each, big pcs.) Additional Materials: Plastic Bag/ Zip Lock (For sealing in the Chicken before pounding with the herbs), Mortar and Pestle Procedure: Pound Dry Rub Ingredients using a Mortar and Pestle

Place All Dry Rub Ingredients in Plastic Bab/ Zip Lock, add Chicken breasts. Rub Chicken breasts with dry rub mixture Pan sear or grill chicken breasts for 6 minutes each side (depending on the thickness of the chicken) For the sauce: combine butter, lemon juice, and 1 Tsp. loosely mashed capers. Add Salt, Sugar, and Pepper to taste. For the vegetables: Saut the bell peppers in butter. Season with Salt and pepper. Plate and serve.

Season prawns with salt and pepper, and set aside. Make coco cream and coco milk and set aside Pan fry the prawns Simmer coco milk and add garlic, onions, and Tinapa. Simmer for about 15mins. Add taro leaves, Sili Haba and let it simmer until coco milk is reduced Add simmered coco cream until thickened. Season with Patis, salt and pepper. Arrange in plate and top with Sugpo.

Bacon-wrapped Chicken Chive Roulade

Ingredients: Chicken breast fillet Salt to taste Pepper to taste Butter Chives, chopped Cream cheese (softened) Bacon strips

Sugpo with Laing

Ingredients: Garlic Onion Siling Haba Taro leaves Coco milk Coco cream Tinapa (Smoked Fish) Sugpo (Prawns) Salt Pepper Patis (Fish Sauce) Taro Leaves Procedure: Procedure: Lightly pound chicken with meat mallet to flatten them to even thickness. Season with salt/pepper and set aside. In a small bowl, mix cream cheese with chive until well combined. Spread cream cheese mixture over flattened chicken breast. Roll up and wrap each with bacon strips. Use enough bacon to cover the chicken. Seam side down, place chicken in greaseproof baking pan and bake in a pre -heated 350 degrees (F) oven for about 40 minutes or until cooked.

Lemon Vegetable oil Butter Procedure: Pound chicken and sprinkle with pepper and salt to season. Dip in beaten egg, then flour and then breadcrumbs to coat. Fry chicken in vegetable oil. Saut onions, garlic, and mushroom. Add Marsala. Cook until reduced. Add spinach leaves and whipping cream and continue cooking. Pour over cooked chicken.

Chicken with Spinach Sauce

Ingredients: Chicken breast fillet Egg All purpose flour Japanese bread crumbs Salt Pepper Garlic Onion Marsala Fresh spinach Fresh button mushrooms Whipping cream

Panna Cotta with Syrup

Ingredients: Whip cream Sugar Water Wall nuts Gelatin sheets Procedure: Soak gelatin sheets in ice-cold water for 15 minutes For the Sugar Sauce: Measure 1 cup of sugar in a saucepan. Cook over medium flame.

When it starts to melt and it gets watery, mix it a little with a wooden spoon. Consistency should be thick. Add cup of water and pour very slowly. Mix and let it set. For the Panna cotta: Measure whip cream into a big saucepan. Make sure whip cream is cold. Warm whip cream over flame. Make sure it does not bubble. Add 1 Cup sugar. Dissolve sugar making sure no bubbles form. Add the gelatin sheets that have been soaked in cold water. Let gelatin sheets drip and remove excess water before adding. Once gelatin sheets have been dissolved, strain to make sure the Panna Cotta is smooth. Place in ramekins. Chill until texture is a little bouncy. Plate with walnuts and top with sugar sauce.

2. Cut some red chili, and chop basil leaves, thyme, parsley. 3. Add salt, pepper, garlic, cayenne powder, turmeric powder, and rosemary leaves. 4. Put everything together in a bowl and mix, to be used to marinade the chicken breast. For the Salsa: 1. Dice the yellow, red and green bell peppers. 2. Dice the tomato. Add olive oil, salt and pepper For the Flat bread: 1. Mix 250 grams flour, 2 tbsp. salt, 100ml water, rosemary leaves, olive oil and knead the dough 2. Rest the dough for 30minutes. Pan-fry.

Spicy Mediterranean Chicken with Salsa and Flat bread

Ingredients: Coriander seeds, Olive oil Red chili, Basil leaves Thyme, Parsley Salt and pepper, Cayenne Powder, Turmeric Powder Rosemary leaves, Yellow, green, red bell pepper,, Tomato 250g Flour Procedure: 1. Roast Coriander seeds and mash with Olive oil.

Pansit Luglog with MalayVietnamese twist

Ingredients: 1.59 Oz. Sotanghon (Small Pack) For the CREAM SAUCE 250ML Coconut Cream, Tsp. Annatto Powder, 2 Tsp. Cornstarch, 2 Tsp. Patis For the SHRIMP SAUCE Oil for Sauting, 2 Tbsp. Roasted Garlic bits, 1 Tsp. Sugar

6 Pcs. Shrimps, peeled, and diced, Juice from Crushed Shrimp heads and skin Cup Water, 2 Tsp. Patis, Tsp. Annatto Powder, Tsp. Cornstarch GARNISH 1 Small Firm Tokwa (Tofu), Cup Bean Sprouts, 1 Hardboiled Egg 1 Tbsp. Cilantro, minced, 1 Whole Shrimp, peeled and boiled with shrimp sauce 1 Tbsp. Roasted Garlic bits, 2 Tsp. Spring Onions, minced Additional Cilantro Sprigs for garnish For the NUOC MAM SAUCE: 1 Clove of Garlic, crushed, Calamansi Juice (from 3 pcs.) 1 Tsp. Patis, 1 Tsp. Sugar, Tsp. Spring Onions, minced, 2 Tbsp. hot Water

2. Finely mince Cilantro sprigs and Spring onions 3. Hardboil egg and slice into rings For the NUOC MAM SAUCE: 1. Combine all ingredients together 2. Adjust the taste of the fish sauce until desired saltiness is achieved. ASSEMBLE DISH BY: 1. Mix Noodles with around 1/3 cup cream sauce and place on center of dish. 2. Create a well in the middle of the noodle twirl and place shrimp sauce into well. 3. Top with Tokwa cubes, fresh bean sprouts, cilantro, spring onions, garlic, egg, and shrimp. 4. Place sauce in a sauce dish and drizzle onto pancit before eating.

Procedure: For the SOTANGHON: 1. Soak Sotanghon in enough water to completely submerge noodles. 2. Boil 2-3 cups of water 3. Blanch softened noodles in boiling water until cooked. 4. Rinse with cold water and strain. For the CREAM SAUCE: 1. Combine all ingredients in a saucepan and bring to a boil while stirring continuously 2. Keep stirring and simmer until sauce thickens then remove from heat and set aside. For the SHRIMP SAUCE: 1. Saut chopped shrimp, garlic, patis, and sugar in oil. 2. To get the shrimp head extract, place shrimp heads and skin in a blender with little water and pulse until a smooth paste is achieved. Strain with a fine sieve or squeeze out juice with cheesecloth. 3. Add the Shrimp juice with water and annatto powder. Simmer until shrimp is cooked 4. Add cornstarch mixed with 1 Tbsp. water, continue simmering until sauce thickens. 5. Adjust taste with patis and sugar. GARNISHINGS: 1. Cube Tokwa into inch cubes or smaller. Deep-fry in hot oil until crispy. Drain with Paper towels and set aside.

Tortilla crusted Chicken with Mexican Rice Pilaf, Guacamole, and Mexican Salad
Ingredients: For the TORTILLA ENCRUSTED CHICKEN

Juice of Lime 2 Tsp. Onion Powder 1 Tsp. Cumin Powder Tsp. Nutmeg, Ground 1 Tbsp. Spanish Paprika Salt, to season Pc. Chicken Breast Fillet Cup Crushed Tortilla Chips Cup Cornstarch 1 Egg beaten Tsp. Salt Oil, for frying For the GUACAMOLE 1 Avocado, Deseeded and Flesh scooped out using a spoon Juice of Lime Pc. Red Onion, finely minced 1 Pc. Tomato, chopped 3 slices pickled Jalapeno Peppers 2 stalks Cilantro, minced Salt and Pepper, to season For the MEXICAN RICE PILAF cup rice, uncooked 2 Tbsp. Butter cup Tomato Sauce 1 cup water Tsp. of each: Paprika, Onion Powder, Cumin, Nutmeg, Turmeric For the CHEESE PIMIENTO AND ROASTED PISTACHIO NUT SAUCE 1 Red Pimiento 2 Tsp. Paprika cup cheddar cheese, shredded 2 Tsp. Butter cup water sour cream 2 Tbsp. crushed Pistachio nuts For the MEXICAN SALAD cup Lettuce, shredded (reserve 1 whole leaf for salad bed) Onion, thinly sliced Tomato, chopped 2 Tbsp. baked or boiled red kidney beans 2 Tbsp. Cheddar Cheese, grated 2 Pcs. Black Olives, sliced 3 Slices Jalapeno Pepper

Procedure: For CHICKEN: Marinade Chicken Breasts with first six ingredients Crush Tortilla chips by pulsing in a blender until powdery Beat Egg and season with salt Prepare Batter assembly line by putting cornstarch, egg and crushed tortilla onto individual shallow bowls. Heat Oil for frying Dip Chicken piece first in Cornstarch, then egg, then roll onto crushed Tortilla chips. Fry both sides in hot oil until golden brown or chicken is cooked from the inside. For GUACAMOLE: Combine all ingredients together and give a light stir Adjust taste with more lime and/or salt Add more Jalapeno pepper slices for desired heat. For MEXICAN RICE PILAF: Saut Uncooked rice in butter Add Tomato sauce, water and the rest of the ingredients. Mix well and bring to a boil. Simmer in low heat until rice is cooked and liquid dries out. For CHEESE PIMIENTO AND ROASTED PISTACHIO NUT SAUCE: Grill Pimiento in open fire or blowtorch until skin burns and flesh softens. Wash off burnt skin of Pimientos, deseed and finely mince the flesh. In a saucepan, combine cheese, pimiento, water, sour cream, paprika and butter altogether. Bring to boil and summer until thick and set aside. For SALAD: Set aside whole leaf or lettuce for bed. Toss all ingredients together and place on top of lettuce bed. ASSEMBLE DISH BY: Place a serving of rice on dish, top with chicken and drizzle cheese sauce over chicken. Place salad and Guacamole on other side of the dish. Garnish with Jalapeno peppers, Cilantro sprigs, and shredded cheese.

Procedure: Dice Apple and Mangoes and then place in a blender. Blend until smooth, set aside. Mince Garlic and Onion. In pan, put in cup of water, bacon slices, garlic, onion, soy sauce, 1 tbsp. sugar, apple and mango puree, and season with cayenne pepper, pepper, and salt. Wash rice, Ratio is 1:1. Cook over low heat and stir once it boils. Then leave to cook. Zest lemon and orange, then juice. Then cook sesame seeds, add rice wine vinegar and sugar. If vinegar is too strong, add 1 Tsp. water. Once rice is cooked, mix with vinegar. Check on Adobo, once its cooked, add orange and lemon juice. Leave to simmer for a bit. Take off heat, and take Nori wrapper, and lay over a sushi mat, shiny-side down. Place rice evenly over of the Nori. Place one strip on Adobo over the bottom of the mat. Add a bit of sauce and a bit of zest. Roll the sushi. Slice off the edges, then slice into four pieces. Peel the green mango and with a knife, make thin slits in the surface, and peel. Put sushi on a rectangular plate, put a little sauce on top, then top with zest. Serve with the Green Mango.

Filipino Sushi
Ingredients: 1 Nori Wrapper, 1 Tbsp. Sesame seeds, 4 Tbsp. Rice wine vinegar 2 Tbsp. Sugar, 1 Cup Rice, 1 Yellow Mango, 1 Green Mango, 1 Whole Apple 1 Orange, 1 Lemon, 6 Pcs. Bacon Slices, 1 Tbsp. Soy Sauce, 6 Cloves Garlic 1 Onion, Cayenne Pepper, Salt and Pepper

Laing Stuffed Chicken

Ingredients: 2 Pcs. Breast Chicken (deboned and butterfly cut) 5 Pcs. Taro Leaves, 2 Tbsp. Alamang

Garlic - minced, Onions - minced, Ginger - minced Tsp. Cayenne Pepper, Stick of Cream Cheese Cup of Flour, 1 Tbsp. Ground Pepper 1 Cup Coconut Milk, 2 Eggs, All Purpose Cream, Toothpick Procedure: Saut minced Garlic, Onions, and Ginger. Add Alamang Add Coconut Milk and Taro Leaves. Leave until it simmers Mix Ingredients until they perfectly blend together. Season to Taste and set aside Laing mixture to cool Prepare the Chicken (Make sure its dry) Place Laing and cream cheese together and roll Use the toothpick to hold the meat together Whisk 2 eggs, and prepare dry batter Soak the Chicken in the egg and roll it in the dry batter. Pan-fry (Make sure that it is pan fried until golden brown) Set aside to rest. Blend All-Purpose Cream, Laing, Cream Chees, Pepper, and salt to make a dip.

2. Pre-heat Oven to 180 degrees 3. Peel and Devein Prawns but keep the Prawn Head and Tail intact. Slightly split the Shrimps center and season with salt, pepper, and cayenne. 4. Add mozzarella and celery. 5. Wrap the Shrimps with Bacon and place in the pre-heated oven for 15-20 minutes. 6. In a pan, add a bit of olive oil and saut onions, garlic, and Aligue. Add lemon juice and season to taste. 7. Toss the Angel hair pasta 8. Prepare the dish with the bacon-wrapped shrimps on top of the pasta. Garnish with Spring onions.

Bacon Wrapped Prawns in Aligue Pasta

Ingredients: 3 Pcs. Bacon 3 Pcs Large Prawns 1 Stalk Celery (diced) 30g Mozzarella (strips) A pinch of Cayenne Powder 250g Angel hair Pasta 2 Cloves Garlic (minced) pc. Onion (minced) 1 pc. Lemon Salt (to taste) Pepper (to taste) Procedure: 1. Bring water to boil and cook Angel hair Pasta. Add a pinch of salt and 1 Tsp. of Oil.

Herb Stuffed Frenched Grilled Porkchop with Mango and Plum Sauce
Ingredients: 2 pcs. French Pork Chop 1 inch, 1 tbsp. Ginger, finely chopped 1 tbsp. Spring onion, finely chopped, 1 tbsp. Garlic, finely chopped Salt and pepper, to taste For Mango Sauce: Mango, Crme For Plum Sauce: Plum, Ginger, Onion, Garlic Procedure: 1. Mix the ginger, spring onion and garlic 2. Make a slit on the porkchops as if making a pocket. Stuff the chops with the herb mixture, season with salt and pepper. 3. Pan grill the porkchop Mango sauce: 4. Puree mango, add cream and reduce Plum sauce: 5. Bring to boil diced plum, minced ginger, onion and garlic. Reduce and strain Garnish with mix greens, pineapple slice and alfalfa and wheat germ

Panna Cotta with Fruit Brunoise

Ingredients: For the PANNA COTTA: 1 pack unflavored Gelatin (yellow) 160-ml. Cold Fresh milk (cold) 2 Cups heavy cream cup white sugar 1 Tsp. Vanilla extract For the FRUIT BRUNOISE : 2-3 Tbsp. Honey 4 Tbsp. Fresh orange juice 4 Tbsp. Mango, cut into small cubes 4 Tbsp. Strawberry, cut into small cubes 2 pcs. Mint leaves, cut into thin strips Procedure: 1. Pour fresh milk into a bowl and stir in gelatin powder. Set aside 2. In a saucepan, stir in heavy cream and sugar, set over medium heat. Bring to a boil. 3. Add gelatin mixture into the cream stirring continuously to avoid lumps. 4. Cook for a minute and remove from heat. 5. Stir in the vanilla extract and pour mixture into ramekin dishes or any preferred containers. 6. Let it cool uncovered at room temperature. When cool, cover and refrigerate for at least 2 hours. To fasten setting time-carefully place each ramekin dish under an ice-cold water with ice before refrigerating. 7. Serve cold and top with fresh fruit brunoise.

Pork Medallion with Orange Sauce

Ingredients: Pork tenderloin Garlic Pepper Fish sauce Bay leaf Fresh oranges White wine Procedure: 1. Heat 1 Teaspoon oil in a skillet. Add garlic until golden brown. Add tenderloin, cup water, salt and pepper, simmer for 10 minutes and transfer to oven for another 10 minutes. Sauce: 1. Squeeze oranges (make sure to remove seeds) 2. Combine orange juice, white wine, fish sauce, and sugar. Bring to a simmer and cook, stirring often until sauce thickens. Turn the heat off, season with salt and pepper, pour over the pork tenderloin 3. Zest orange skin, add to the sauce.

Seafood Pasta with Seared Tuna

Ingredients: Olive Oil Garlic Onion Basil Mussel Shrimp Scallop Squid Olives Cappers Pasta noodles (spaghetti) Tuna Fillet Salt, Pepper

Procedure: 1. Saut onions and garlic. Add sea foodsmussel, shrimp, scallop, squid, until cooked 2. Add capers and basil leaves. 3. Season with salt and pepper. (Set aside) 4. Boil pasta noodles until just cooked (al dente) 5. Prepare the noodles and together with the sauce, top with Parmesan cheese, serve with seared tuna. For the Seared Tuna: 1. Season with salt and pepper, 2. Pan grill each side

Lechetin
Ingredients: Custard 4 egg yolks 1 cups condensed milk 4 pcs. calamansi, juice extract Syrup cup Sugar Gelatin 1 cups evaporated milk 3 cups water 1 T alsa powdered gelatin, white 1 T alsa powdered gelatin,red 1 T alsa powdered gelatin,green 1 cups sugar Garnish 2 pcs mint leaves Cocoa or Cinnamon powder Procedure: 1. In a small mixing bowl, combine egg yolk, milk and extracted calamansi juice. Mix well and set aside 2. In a sauce pan,caramelize cup sugar. In 2 inches dessert ramiken or lianera, place 1/3 portion of egg mixture and cover with aluminium foil and steam for about 20 minutes 3. While steaming, 1/3 of the gelatin mixture of each color to be cooked for 6 minutes, then set aside 4. Once item #2 is done, pour in the gelatin into the desired layering color and Chill for 10 minutes 5. Serve with mint leaves on top or side with cocoa powder or cinnamon

2 Onion white, sliced 1 Red Bell Pepper,slice 1 Green Bell Pepper,slice 3 Ripe Mango 1 Stalk Celery Sugar Butter Procedure: 1. In a mixing bowl, combine first 5 ingredients, stuff in the neck and twine at both end 2. Saute cauliflower and squash in butter, set aside 3. Steam chicken neck for 20 minutes and fry after, set aside 4. In a sauce pan, Saute onion, bell peppers together with ripe mango 5. Add celery and sugar, seasoned with salt and pepper, remove from heat 6. In a plate, assemble slice neck, topped with the mango sauce and side dish of veggies.

Stuffed Chicken Neck in Vegetable Mango Sauce

Ingredients: 4 Chicken Breast, deboned, finely chopped 4 Fresh eggs 1 Whole Chicken Neck 4 Quail Egg, Boiled 1 Sayote,chopped 3 Carrots,chopped Cooking oil 1 Cauliflower size squash

Pork Kaldereta
Ingredients: Pork liempo Onion Garlic Star anise Black peppers Banana (Saba) Salt Bell pepper Siyote seed Soy sauce Bay leaf Pineapple chunks Black beans Sprite Procedure: Prepare the meat. Make sure that it is soft. Saute onions and garlic. Add soy sauce, staranise, black pepper seed and bayleaf. Season with salt to taste. In a heated pan with cooking oil, add siyote seed and other vegetables Add water and Sprite to make the Pork Liempo tender Add potatoes, bell peppers, Banana (Saba). Let it simmer until sauce is reduced.

Chicken with Pesto Sauce

Ingredients: Chicken breast fillets Basil Pine nuts Garlic Onion Salt Pepper Cream Milk Flour Egg Olive oil Procedure: 1. Season the chicken with salt and pepper 2. Put in the flour and eggs and roll chicken in bread crumbs 3. Heat Oil and fry until golden brown 4. Put the basil in the blender and put pine nuts, onion, garlic, milk cream and oil for the sauce. 5. Add seasonings.

Broken Glass
Ingredients: Gulaman (Gelatin) Food coloring-red,yellow,green All purpose cream Condensed milk Fruit cocktail (drained) White sugar Orange (for plating) Procedure: 1. Using a pan, boil water with gulaman. Add white sugar when mixture is boiling. 2. When consistency is thick enough, equally distribute to three containers and add food color. 3. Set aside for Gulaman to harden. 4. Cut hardened Gulaman into small cubes and place into a container. Add Fruit cocktail with the gulaman. 5. Prepare and boil another set of Gulaman. Add all purpose cream and condesned milk when mixture is already boiling. 6. When thick enough, pour Gulaman into the colored gulaman and fruitcocktail mixture. Layer. 7. Set aside to harden. 8. Serve with oranges on the side (cut into 8 pieces)

Nilasing na Hipon
Ingredients: White wine Flour Salt Pepper Shrimp Canola Oil Tomato Sauce Sugar Water Chili Procedure: 1. Deshell and devein the shrimps. 2. Marinate with wine for 15 minutes. 3. Coat with flour, salt, and pepper. 4. Deep fry until shrimp is perfectly cooked. 5. For the sweet chili sauce: put tomato sauce in a pan, add water, sugar, minced tomatoes, and diced chilis. Cook in medium heat until sugar is completely dissolved.

Pork Hamonado
Ingredients: Pork Tenderloin Onions Garlic Salt Pepper Pineapple Slices Sugar Tomato Sauce Calamansi (Juice) Patis (Fish Sauce) Quickmelt Cheese Pineapple Juice Procedure: 1. Rub pork with Patis, White Pepper, and Calamansi juice. Leave to marinate for at least 15 minutes. Set aside. 2. Heat cooking oil. Fry marinated pork until golden brown. Transfer on a lined plate to drain excess oil. 3. In the same pan, leave 2-3 tbsp of oil. Fry garlic until fragrant brown. Add back prepared pork. 4. Pour in pineapple juice. Add sugar and cook until sauce is almost dry. Season with salt to taste. Add grated cheese and bake until cheese melts.

Chicken Adobo Roulade

Ingredients: 500 grams Chicken Breast 2 Carrots Spinach 200 grams Bacon Garlic Soy Sauce Vinegar Salt Pepper Sugar Vegetable Oil Procedure: 1. Saute garlic, carrot and spinach until half cooked. Set aside. 2. Fillet chicken breast and pound until flat. Arrange some of the carrots and spinach in the middle of the breast. Roll the chicken on the bacon and then fry until done. 3. In a sauce pan, put together the garlic, vinegar, soy sauce, salt, pepper and sugar to make the sauce. Reduce the sauce to 1/3. 4. Slice the breast and arrange it in serving plate, pour sauce over the sliced chicken

Chicken Adobo Sa Gata with Roasted Garlic Chips

Ingredients: Chicken Breast Coconut Milk Soy Sauce Vinegar Garlic Onion Ginger Bay leaf Salt Pepper Fresh Basil leaf Procedure: Sear chicken breast skin side down until lightly brown. Set aside. Slice garlic thinly and fry until golden brown, set aside. Saut onion and ginger then add coconut milk, soy sauce and vinegar. Let it boil. Add chicken breast and bay leaf, season with salt and pepper. Simmer until thick. Serve in a bowl, top with the roasted garlic and basil.

Adobong Basil Pasta

Ingredients: Basil Linguini Pasta Cane Vinegar Oyster Sauce Soy Sauce Sugar Salt and Pepper Pork Cashew nuts Ground cumin Onion Garlic Procedure: In a pan, saut onion, garlic, and fresh basil with oyster sauce. Add cane vinegar, a dash of cumin, pepper, salt, a little of soy sauce, water, and chopped pork meat. Meanwhile, bring water to a boil and cook linguini pasta to al dente. Toss cooked pasta with adobo mixture and top with adobo meat flakes and roasted cashew nuts.

Adobong Hito with Thai Salad

Ingredients: Hito Coconut cream Laurel Peppercorn Salt Soy sauce Fish sauce Onion Garlic Green bell pepper Yellow bell pepper Red bell pepper White sugar Lemon Tomato Procedure: Marinate the fish with Vinegar and Salt. Fry and leave to rest until oil completely dries out. Saute garlic, onions, and sprinkle with salt Add Soy sauce, fish sauce, laurel and pepeprcorn. Add the fried fish. In a mixing bowl, chop and mix the red bell pepper, green bell pepper, yellow bell pepper, and tomatoes. Season with Fish sauce, lemon, and a bit of sugar to taste. Serve the Fried Hito with the Thai salad.

GALUNGGONG ROLL SA GATA WITH FRIED SOTANGHON

INGREDIENTS: 2 pcs. Galungong, 2 Grated Coconut (Niyog) Cabbage, Sotanghon, Malunggay Leaves Basil Leaves, Garlic, Ginger, Onions 1 cup flour, Olive oil PROCUDURE: For the galungong roulade with gata: 1. Make coconut milk (gata) from the coconut (niyog). Set aside. 2. Blanche the cabbage, then fillet the galunggong. Roll the galunggong in the cabbage. Sautee garlic, ginger and onion and cook the gata. Simmer and add salt and pepper. Cook the galunggong roulade in the gata. Let it simmer and add the malunggay leaves. Fried sotanghon: Put the sotanghon in flour, then deep fry. Malunggay Puree: Put in the blender the malunggay, basil, garlic, olive oil, salt, pepper until its puree

CABBAGE-WRAPPED GALUNGGONG IN COCONUT CREAM SAUCE

INGREDIENTS: GALUNGGONG, MALUNGGAY, COCONUT, CABBAGE GINGER, GARLIC, ONION, EGG SALT & PEPPER, SOY SAUCE, SUGAR, BUTTER, CREAM, BAYLEAF PROCEDURES: 1. FILLET THE FISH. PAT IT DRY AND CUT INTO CUBES. SEASON WITH SALT AND PEPPER. 2. IN A BOWL, MIX ONION, GARLIC, SOY SAUCE, GINGER, SUGAR AND ADD THE FISH. SET ASIDE. 3. BLANCH CABBAGE, PAT IT DRY. PLACE 1 TBSP. OF THE FISH MIXTURE AND ROLL. SECURE WITH A TOOTHPICK. 4. FOR THE COCONUT CREAM SAUCE: SAUTE GARLIC AND ONION IN BUTTER UNTIL SOFT. ADD WATER, COCONUT CREAM, BAYLEAF, SALT AND PEPPER. THEN ADD THE CABBAGE ROLL, COVER AND SIMMER FOR 5- 8 MINUTES AND SERVE WITH CRISPY-FRY MALUNGGAY AS GARNISH.

Galunggong Puffs in Crispy Sotanghon with Oriental Ginger Sauce

Galunggong All-purpose flour Calamansi Egg Sotanghon ginger garlic onion soy sauce Cornstarch Sugar Procedure: 1. Clean and fillet galunggong, season with salt and pepper. Dip in egg then coat with flour. Fry until golden brown. 2. Dip fry sotanghon until crispy and then dry with paper towel. 3. Saut garlic, onion and ginger. Dissolve cornstarch in water and put in pan together with soy sauce. Add sugar, salt and pepper to taste, then simmer until thick.

FISH BALL PATTY WITH MALUNGAY PUREE & CARAMELIZED GINGER

INGREDIENTS: FISH VINEGAR BAY LEAF ONION SALT PEPPER GARLIC EGG FLOUR MALUNGGAY LEAVES CREAM BUTTER GINGER PROCEDURE: 1. POACH FISH WITH A LITTLE BIT OF VINEGAR, BAY LEAF, QUARTERED ONIONS SEASONED WITH SALT AND PEPPER 2. SIMMER FOR A COUPLE OF MINUTES & COOK THE OTHER SIDE OF THE FISH AND SEASON IT AGAIN 3. CHECK YOUR FISH FROM TIME TO TIME WHILE DOING YOUR MISE EN PLACE, DO NOT OVER COOK. ONCE COOKED, REMOVED FROM HEAT & FLAKE IT 4. POUND 4 CLOVES OF GARLIC 5. CHOP HALF SIZE OF THE ONION 6. FLAKE THE FISH DISCARD BONES THOROUGHLY AND SET ASIDE USING ANOTHER CLEAN CONTAINER AND BEAT 1 EGG AND ADD 1 CUP FLOUR. 7. COMBINE ALL INGREDIENTS AND MAKE A FISH BALL PATTY OUT OF IT. DREDGE IT WITH FLOUR ON THE LAST PART AND DEEP FRY TILL LIGHT GOLDEN BROWN)

8. REMOVE MALUNGAY LEAVES FROM THE STALK AND PREPARE 1CUP OF IT 9. CHOP 1 PC. ONION 10. ADD CUP ANCHOR CREAM AND 2 TBSP. BUTTER 11. SAUT ONIONS WITH BUTTER TILL TRANSLUCENT. ADD THE MALUNGAY LEAVES AND SAUT TILL IT GETS SOFT THEN SLOWLY POUR THE CREAM MIXING CONTINUOUSLY TO PREVENT CURDLING. 12. PEEL OFF GINGER SKIN AND THINLY SLICE THE GINGER AND CUT IT INTO FINE JULIENNE STRIPS 13. PUT 2 TBSP OF OIL AND SAUT YOUR GINGER WITH SUGAR TILL GOLDEN BROWN. DRY IT WITH PAPER TOWEL AND SET ASIDE. 14. PUREE YOUR MALUNGAY ONE MORE TIME BEFORE PLATING TO CREATE FROTHY TEXTURE. 15. PUT YOUR PUREE MIXTURE AT THE BOTTOM OF YOUR FISH BALL PATTY & GARNISH WITH CARAMELIZED GINGER

GALUNGGONG MEATBALLS IN SOTANGHON SOUP

INGREDIENTS: GALUNGGONG NIYOG (COCONUT) SHREADED & BUO WITH JUICE GINGER, MALUNGGAY MONGGO, SOTANGHON, EGGS CHOCOLATE (LOCAL) BITTER SWEET /BLOCKS USED FOR BAKING REPOLYO CALAMANSI STAPLES USED: SALT, PEPPER GARLIC, ONION, SOY SAUCE, SUGAR PROCEDURES: BOIL GALUNGGONG WITH WATER SALT AND CRUSHED GINGER. DEBONE AND SET MEAT ASIDE. MAKE MARINADE TOYO ASIN SUGAR KALAMANSI MINCED GARLIC & ONION AND BLACK GROUND PEPPER. CHOP MALUNGAY LEAVES. MIX ALL OF THESE INTO BALLS. MAKE SOUP BY USING STOCK FROM GALUNGGONG ADD SOTANGHON (AFTER SOAKING IN WATER) AND CABBAGE. GARNISH WITH SLICED BOILED EGGS.

CABBAGE ROLL IN COCONUT MILK

INGREDIENTS: - GALUNGGONG - CABBAGE - COCONUT MILK - BIHON - QUAIL EGGS - MALUNGGAY LEAVES - GINGER PROCEDURE: 1. Clean galunggong. 2. Rub galunggong with salt and pepper, steam. Set aside. 3. Flake galunggong meat. 4. Prepare coconut milk, quail eggs, and bihon. Blanch cabbage leaves. 5. Saute onion, garlic. Add coconut milk. 6. Lay mixture of flaked galunggong meat, cooked quail eggs, malunggay leaves, and bihon in cabbage and roll. 7. Put cabbage rolls in sauted coconut milk. Sprinkle few malunggay leaves.

GALUNGGONG PATTY IN CREAMY MALUNGGAY SAUCE

INGREDIENTS: Galunggong Cabbage, shredded Eggs, slightly beaten Flour Oil for frying Malunggay Coco cream Salt/pepper Ginger, sliced PROCEDURE: 1. Seasoned galunggong with salt/pepper 2. heat oil put ginger then fry the fish until golden brown, when cooled flake fish. 3. combine cabbage, fish, eggs, salt pepper, flour 4. make into a patty, then fry until cook 5. simmer coco cream for about 5mins, add malunggay leaves seasoned with salt/pepper 6. with the use of blender blend malunggay cream mixture. 7. serve in a platter