Breathe & Eat _ Food Magazine by almerl

January 2022

Breathe

Eat

Santillan, Almerl Rose T.

SINCE THEN F O O D T R E N D S

Recipes of My Lifetime Cuisine

Recipes for Days

Breathe

Eat &

Table of Content

Author's Profile

Food Trends

My Favorite Restaurant

Cuisine World Tour

30 Days, 30 Recipes

Dreams and Passion

Trendings in Social Media

Favorite Cuisine

Nothing is impossible when you believe in yourself. To those who are struggling and working hard for their dreams, just keep on believing that some day you will achieve your dreams and goals in life.

Santillan, Almerl Rose T. Bachelor of Science in International Hospitality Management with specialization in Culinary Arts and Kitchen Operation

I began cooking in sixth grade and have continued

National Certificates or NC II in Cookery, NC II in

to enjoy it to this day. My grandmother was my first

Bread and Pastry Production, and my NC II in Food

teacher when it came to cooking. I remember that

and Beverage Production.

I always asked her, "What is she doing?" or "What are those vegetables?" or "What is she putting in

I am also into baking cakes and pastries. I actually

the casserole?" Later on, I found myself helping her

help my aunts with their cakes and cupcake

in the kitchen.

business. They teach me different styles of

After that, I can cook simple dishes, but of course

decorating cakes.

with a little help from my grandma.

It inspires me to build my own food business, so I Since then, I kept on choosing Home Economics

decided to take Culinary Arts at the Lyceum of the

for my Vocational Subjects in Junior High School. I

Philippine University-Manila.

also chose Home Economics/Food and Beverages

And now that I am one step closer to my dream of

as my strand when I was in Senior High School at

building my own business, I will not stop. Even if

Olivarez College Tagaytay, where I got my

the COVID-19 virus can not stop me, I will still achieve my goal in life.

F O O D T R E N D S

Baked Sushi

IT IS EASY AND NOT COMPLICATED. PERFECT IDEA FOR CELEBRATIONS INGREDIENTS MAY NOT BE FOUND IN SMALL STORE, BUT IN GROCERIES OR ASIAN MART

200 grams salmon, fillet 14 pieces crab sticks 1/3 cup + 2 tablespoons japanese mayo 1/2 cup cream cheese, softened 1 tablespoon sriracha chili sauce, plus more to taste furikake seasoning, (for topping) 4 cups japanese rice, (or jasmine rice), cooked 1 1/2 tablespooon sushi vinegar, (or regular vinegar) 1 1/2 tablespoon sesame oil 1/2 teaspoon salt pepper, to taste nori wrapper, (Optional)

INSTRUCTIONS - Cook rice Japanese or jasmine rice to make 4 cups cooked rice. Set aside. - Season salmon with salt and pepper and bake at 250 degrees F or 180 degrees C for 15 minutes. - Shred crabsticks, and set aside. - Once salmon is baked, shred it into flakes. - Mix salmon and crab sticks, add 1/3 cup Japanese mayo, cream cheese, and 1 tablespoon sriracha chili sauce. After mixing, add an additional 2 tablespoons Japanese mayonnaise and sprinkle pepper to taste. Set aside. - Prepare the rice as the base of the sushi: Combine cooked rice with rice vinegar (you can also use regular vinegar or sushi vinegar) and sesame oil. - Mix and flatten rice into an oven-proof glass container or casserole baking dish. - Sprinkle furikake seasoning (Japanese rice seasoning) on top of the rice.

Korean Cream Cheese Garlic Bread INGREDIENTS

3 plain buns Cream cheese filling 125 g cream cheese 25 ml double cream/whip cream 2 tbsp powder sugar Garlic butter sauce 70 g butter, melted 15 ml milk 3 cloves garlic, bruised or 1 tsp garlic powder 1 egg, beaten 1 tsp dried parsley Bread crumbs for garnish

PERFECT FOR THOSE WHO LOVE BAKING. BEST IDEA FOR BUSINESS IF YOU ARE NOT INTO COOKING, I RECOMMEND YOU TO BUY IT ONLINE.LESS HASSLE

INSTRUCTIONS -Wisk cream cheese, double cream, and sugar until creamy. Place in piping bag -Mix all garlic butter sauce ingredients. -Slice bread into 6 or 8 section. Pipe in cream cheese filling between each section of bread. -Spoon butter garlic sauce to all over bread, until it's evenly coated. Get inside and bottom as well. -Sprinkle the top with bread crumbs. Place in pan and bake at 180°C for 10-15 minutes or until you feel it's already baked. Serve and enjoy.

Lechon Roll

PERFECT FOR BUSINESS INGREDIENTS

IF YOU WANT LECHON, BUT DO NOT HAVE BUDGET.

1 slab of pork belly skin-on (about 2 kgs/4.4 lbs) 1 tsp salt 1 tsp ground black pepper

THE LECHON FOR ANY OCCASSIONS

1 tsp garlic powder 1 tsp onion powder 5 whole lemon grass, bulbs pounded A handful of green onions 2 teaspoons sea salt to rub the skin

INSTRUCTIONS In

small

mix

salt,

Rub the skin with sea salt and let

Then,

powder

and

it rest for 20-30 minutes. This will

350F. After 1 hour, baste the skin with

onion powder. Sprinkle over the

draw out the extra moisture from

the oil drippings, rotate and continue

meat side of the belly and rub

the

cooking for 1 more hour (2 hours total

well.

and

once again with paper towels to

green onions in the middle (fold

remove all visible moisture. Place

browning of the roast.

to fit the length of the meat)

the rolled pork on top of the rack

Baste

and roll the belly until it reaches

fitted

oven temperature to 425-450F (**see

both

side down.

notes)

Preheat the oven to 300F. When

crispy (crackling skin). It will take about

ready,

20-30 minutes.

pepper,

bowl,

garlic

Arrange

inside

lemongrass

ends.

Tuck

the

greens

the

meat

prevent

burning.

With

kitchen

twine,

meat.

pat

the

roasting

the

pan,

one

seam

and

the

with

roast

bellychon

will

oil

ensure

then

until

golden

for

and

hours.

meat

redistribute,

roast very juicy.

the

intact.

juices

rest

crank

even

before chopping. This will ensure the

with paper towels.

Let

again

This

putting it in the oven. Bake for 2

meat

before

350F).

apart to keep the rolled shape rolled

towels

skin

temperature

time

the

paper

skin

pork

the

make tight knots about an inch

Wipe

with

Wipe

increase

minutes

making

the

INGREDIENTS

For the batter • 1 cup all-purpose flour • 1 cup cornmeal • 2 teaspoons baking powder • 1/4 teaspoon baking soda • 1/2 teaspoon kosher salt • 1/8 teaspoon pepper • 2 tablespoons granulated sugar • 1 egg • 2 tablespoons honey • 1 cup buttermilk For the corn dogs • 10 hot dogs • 10 popsicle or craft sticks • neutral flavored oil for frying such as canola oil or peanut oil INSTRUCTIONS For the batter - Place the flour, cornmeal, baking powder, baking soda, salt, pepper and sugar in a bowl. Stir to combine. - Add the egg, honey and buttermilk to the bowl. Stir until just combined. Chill the batter for at least 10 minutes. For the corn dogs - Heat 4 inches of oil in a deep pot to 350 degrees F.

- Insert the sticks about halfway into the hot dogs. Pat the hot dogs dry with a paper towel. - Pour the cornbread batter into a tall glass. Dip a hot dog all the way into the batter until it's coated, then transfer the hot dog to the pot of oil. - Cook the hot dog for 3-4 minutes or until golden brown. Repeat the process with the remaining hot dogs and batter. - Drain the cooked corn dogs on paper towels, then serve.

Corndog

INSTRUCTIONS ¼

- Line 3-inch deep 6-inch round cake pan with removable

- In a small bowl, stir together flour, salt, and about

bottom with 2 layers of parchment paper, allowing paper

cup of cream until paste forms. Slowly add remaining

to extend about 2-inches above cake pan rim. Set aside.

cream, a little at a time, until mixture is smooth and

- Preheat oven to 425°F.

there are no lumps of flour.

Crust:

- Transfer flour mixture to food processor. Add any

- In a medium bowl, stir together ground vanilla wafer

remaining cream to food processor bowl. Run food

processor

(or

ground

graham

crackers),

salt,

and

melted

for

another

seconds

until

mixture

butter until mixture is well moistened.

smooth and well incorporated.

- Transfer to prepared cake pan. Press into an even layer

- Pour mixture into prepared cake pan on top of crust.

into the bottom of the pan. Use a tamper or flat bottom of

Use a mini offset spatula or the back of a spoon to

spread filling into an even layer.

drinking

glass

(or

measuring

cup)

compact

and

smooth out the crust. Set aside while you prepare filling.

- Place filled cake pan on a baking sheet to catch any

- Place cream cheese and sugar in a food processor fitted

spills

with blade attachment. Process until mixture is smooth.

oven. Bake for 35-40 minutes until top is browned yet

Scrape down sides of bowl as needed.

center is stilly jiggly. Remove from oven and cool in

- Add in vanilla. With the processor running, add eggs one

pan.

before

- Let cheesecake cool to room temperature before

adding the next. Stop processor. Scrape down sides of

serving. Unmold cheesecake from pan. Enjoy at room

bowl.

temperature or chill overnight.

time,

ensuring

each

egg

incorporated

during

baking.

Place

center

preheated

Burnt basque cheesecake

INGREDIENTS

COMPLICATED FOR THOSE WHO DO NOT HAVE A BACKGROUND IN BAKING YOUR NOT SO ORDINARY CHEESECAKE IF YOU WANT TO TRY MAKING THIS, PRACTICE MAKES PERFECT

Crust: •

130

grams

(about

cup)

ground

vanilla

cookies or ground graham crackers •

¼ tsp kosher salt

• 85 grams (6 Tbsp) melted unsalted butter

Cheesecake: • 454 grams (16 oz) cream cheese room temp • 100 grams (

½ cup) granulated sugar

• 3 large eggs room temp • 1

½ teaspoon pure vanilla extract

• 16 grams (2 Tbsp) all-purpose flour •

½ teaspoon kosher salt

• 250 ml (1 cup) heavy cream

wafer

SINCE Delicious Restaurant BINONDO,

MANILA

Delicious Restaurant, located in Florentino Torres Street which has been in business since the 1930s. One of our favorite comfort food is this chami guisado. It is like pancit or stir fried noodles, that has different kinds of meat.

"It may be a bad day or a good one, you deserve to eat good food."

THEN "You can't go wrong with pizza and salad. On every occasion, my parents will always take us out to dine at Shakey's.

celebrate both small and big achievements.

Shakey's PIZZA PARLOR

My favorite Caesar Salad will always be in our order slips.

Ridge Park Tagaytay When in Tagaytay! My home town is 5 minutes away from tagaytay, so whenever I crave for Bulalo, in less than 30 minutes I have it in front of me.

Ridge Park Tagaytay is an open air resto with majestic views of the famous Taal Volcano and Taal Lake. This photo was taken a month after the taal vocano erupted and before the pandemic started.

My family may not always be together, but we make sure that we eat outside whenever we are together.

"A family that eats together, stays together." Kuya J Restaurant is a family restaurant. It has a set menu that is good for 5–6, which is very convenient for every family who can't choose an appetizer or main course.

Always be a mama's girl Me and my mom always go out together, and we always eat at the coffee bean & tea leaf tagaytay branch.

"I will forever be with you through ups and downs." She always makes sure that I know what I am doing and she is always there to support me. And I will do the same to her. Be with her for breakfast, lunch, and dinner. Coffee bean & tea leaf can witness that.

DAILY RECIPES

APPETIZER SOUP PASTA MAIN COURSE

Bread Rolls Appetizer

INGREDIENTS 7 pcs Regular hotdog 7 pcs Loaf bread 1 cup Bread crumbs 2 pcs Eggs beaten Cheese cut into strips Cooking oil for frying

Golden, crunchy, and stuffed with meaty hot dogs and melty cheese, they’re a hearty snack, or appetizer for the kids and adults. This bread rolls are fun to make with the kids, they will love the process of rolling and stuffing the bread also the three steps of coating

- Heat some oil in a pan then fry the hotdogs. (If you’re using jumbo size hotdogs slice it half lengthwise so it will be easy to roll with the bread.) - Put fried hotdog in a tissue paper to remove excess oil. Set aside. - Flatten each bread using spoon or improvised rolling pin. (You can use a drinking glass as a rolling pin.) - Put the fried hotdog and cheese strips in each bread loaf then roll the bread tightly. Secure the bread by inserting toothpick. - Dip the bread roll in beaten egg then roll in a plate of bread crumbs. Repeat until you finish all the bread. - Heat oil in a pan and fry hotdog rolls until golden brown. Drain in tissue paper to remove excess oil.

Baked Scallops Appetizer

Ingredients ½ kilo Scallops ½ c Butter 1/8 c Garlic

½ c Grated Cheese Procedures 1. Preheat oven to 400˚F. 2. Rinse scallops and pat dry. Place them into their shells. 3. In a pan, melt the butter then add garlic. Sauté for 1-2 minutes. 4. Remove pan from heat, add the butter mixture on top of the scallops. 5. Top each scallop with about 1 tablespoon of grated cheese. 6. Bake scallops for 12 – 15 minutes, depending on size, or until cooked through. 7. Remove from oven and garnish with fresh parsley before serving.

Fried Calamari Appetizer Ingredients ¼ kilo Squid

1. Place the calamari into a bowl with

4. Cover the calamari with batter

vinegar, and let sit for 10-15 minutes. This

then to the flour, shaking off the

will tenderize the calamari and remove

excess flour before frying.

unwanted smell.

Repeat this process with all the

2. Preheat the frying oil to 375 degrees F.

calamari.

2 cups Cold Water

3. In a medium bowl, whisk to combine the

5. Fry the calamari in batches for

2 tbsp Salt

flour, salt, and pepper. Transfer 1 cup of

about 2-3 minutes total, until

1 tsp Pepper

this mixture to another bowl. The remaining

golden brown. Then drain on a

mixture, add cold water then mix well until

paper towel or on a strainer.

smooth.

Serve with desired sauce. Enjoy!

2 tbsp white vinegar 3 cups Flour

3 cups Cooking Oil

Shrimp Tempura

Appetizer

Ingredients 1 pound Shrimp 2 cups All Purpose Flour 2 1/2 cups Cold Water 1 tbsp Salt 1 tsp Pepper 2 cups Bread Crumbs 3 cups Cooking Oil

Procedures - Pre-heat oil in a deep-fryer. - Combine flour, black pepper, and salt in a large bowl. Make a hole in the center of the flour. Stir in the cold. Mix just until no lumps in the batter. - One at a time, dip shrimp into the batter to coat. then coat with bread crumbs. - Carefully place a few shrimps at a time into the pre-heated oil. Fry until golden brown, about 2 minutes. - Drain on paper towels.

Lumpiang Shanghai/ Spring Rolls Appetizer Ingredients

- Prepare all the ingredients. Minced

- Brush beaten egg mixture on the

500 g Ground Pork

the Carrots, Red Onion, Garlic, and

top end of the wrapper. Roll-up

1 cup Carrots

Celery.

until completely wrapped. Perform

1/8 Red Onion

- Combine all filling ingredients

the same step until all mixture are

5 tbsp Garlic

(Ground Pork, Carrots, Red Onion,

consumed.

1/2 cup Celery

Garlic, Celery, eggs, salt and

- Heat oil in a cooking pot. Deep fry

2 pcs Egg

pepper) in a bowl. Mix well.

lumpia in medium heat until it

- Scoop around 1 to 1 1/2

floats.

tablespoons of filling and place over

- Remove from the pot. Let excess

a piece of lumpia wrapper. Spread

oil drip. Serve. Share and enjoy

¼ All Purpose Flour 3 tbsp Salt 1 tbsp Pepper 25pcs Lumpia Wrapper / Spring roll Wrapper 3 cups Cooking Oil

the filling and then fold both sides of the wrapper. Fold the bottom.

Yachaejeon (Korean Pancake) Appetizer

Ingredients

Procedures

1 cup Carrots

½ cup Green Onions

- Cut the vegetables into julienne cut

5 cups Cabbage

- In a large mixing bowl combine

¼ cup All-purpose flour ½ cup water

vegetable, flour, water. salt and pepper. Mix until no lumps of flour.

2 tbsp salt

- Heat the pan, add butter.

1 tsp Ground Black pepper

- Put the mixture and cook for 3-5 minutes

4 tbsp Butter

in a medium heat for both sides, or until

Sauce

golden brown.

2 tbsp soy sauce 2 tbsp vinegar

For the Sauce

2 tsp Grated Ginger

- Mix soy sauce, vinegar and ginger.

Mushroom Soup Soup Ingredients

Procedures

1 can (7 oz) chopped mushrooms,

- Drain mushroom liquid into a measuring cup, and add

undrained

water to make 2 cups.

2 cups water

- Melt butter in large saucepan over medium heat, add

2 tbsp butter

onion and cook until softened; Remove from heat.

1/8 cup small onion, chopped

- Stir in flour and seasoning salt.

1⁄4 cup all-purpose flour

- Slowly add the mushroom liquid mixture and milk,

1 tsp seasoning salt

stirring to prevent lumps; return to heat.

5 oz evaporated milk

- Add mushrooms and cook until mixture comes to a boil.

Shredded Ginger Chicken Congee Soup

Ingredients

Procedures

1 cup raw long-grain white rice,

- In large pot add stock, rice, salt and

rinsed

ginger. Bring the mixture to a boil, then

7 cups chicken stock

reduce the heat to a low simmer. Stir

1/2 tsp kosher or sea salt, plus

occasionally so that the rice doesn't

more for seasoning

clump or stick at the bottom.

1/8 cup or One-inch knob of

- Simmer the congee for about 1 hour or

ginger, peeled and sliced thin

until the congee is thickened and

3 cups cooked chicken, shredded

creamy. Add the shredded chicken and

1 tsp black pepper, to taste

sesame seed oil. Season with additional salt and black pepper, to taste. - Serve the congee hot.

Tuna Pasta Pasta Ingredients

Procedures

1 can Tuna flakes in oil

1. In a sauce pan, boil 5 cups of water with salt. Once it

¼ sliced tomatoes

boils, cook the pasta according to the package instruction.

1/8 kilo Spaghetti Pasta

2. Heat the pan and add oil, sauté garlic and tomatoes for

1 tbsp oil

1-2 minutes.

3 tbsp Garlic

3. Add Tuna flakes including the oil, seasoned with salt and

3 tbsp Onion

pepper.

2 tbsp Salt

4. Drain and toss the pasta in tuna sauce.

1 tsp Ground Black Pepper

5. Dehydrated it with pasta water. Salt and pepper to

1/4 cup pasta water

taste

3 tbsp parmesan cheese

6. Sprinkle some parmesan cheese and serve it hot. Enjoy!

Spaghetti Aglio E Olio with Pan Seared Chicken

Pasta Ingredients 1/8 kilo Spaghetti Pasta 5 cups water 3 tbsp salt 1/8 kilo Chicken Breast 2 tsp Black pepper 4 tbsp Olive Oil 1/8 cup Garlic sliced

¼ cup Parmesan Cheese 1/8 cup Pasta Water

Procedures - Boil water and add salt. Cook pasta according to the packaging instructions. - Heat the pan then add oil. Pan seared the chicken for 3-5 minutes both sides. - Set aside the chicken. Let it cool down before cutting into big strips. - In the same pan, put garlic sauté for 2 mins or until golden brown. Add pasta, salt and pepper to taste. - Add pasta water to dehydrate the dish. - Move into serving dish, sprinkle parmesan cheese on top. - Serve it hot, and enjoy!

Mac n' Cheese Pasta

Ingredients 2 ½ cups Macaroni

Procedures

5 cups Water

its package instructions.

1 tbsp salt

- Drain then back to the pan, add milk and cheese.

½ c Cheddar cheese ½ Mozzarella cheese ¼ cup parmesan cheese 1 tsp pepper 1 tsp paprika 5 oz evaporated milk

- Boil water and cook the macaroni according to

- In a low heat, wait until the cheese are melted, salt and pepper to tast. - Serve and enjoy!

Filipino Sweet Spaghetti Pasta

Ingredients ½ kilo Spaghetti Pasta

Procedures

7 cups water

the packaged instructions.

1 tbsp salt

- In a pan, sauté garlic and onion for 1 minute. Add

½ kilo Ground Pork

ground pork and cook for 3 minutes in a medium

1 cup Red Hotdog

heat.

2 tbsp Garlic

- Add hotdog and banana ketchup, sauté for another

3 tbsp Onion

minute.

1 kilo Spaghetti Sauce

- Put the sweet sauce in the pan, let it simmer for 5

1 tsp black pepper

minutes in a low heat. add salt and pepper to taste.

¼ cup banana ketchup

- Arrange the pasta in a serving plate, topped with

1 cup Pasta Water

the red sauce and grated cheese.

2 cups Grated cheese

- Serve and enjoy!

- Boil water with salt, cook the pasta according to

Seafood Marinara Pasta Pasta

Ingredients

Procedures

1/2 kilo Spaghetti pasta

1. In a sauce pan, boil 5 cups of water with salt. Once it

5 cups water

boils, cook the pasta according to the package instruction.

1 tbsp olice oil

2. Heat the pan and add oil, sauté garlic and onions for 1-

3 tbsp garlic

2 minutes. add tomato paste and cook for 30 seconds

3 tbsp red onion

3. Stir in the seafoods and cook until the shrimp turns

5 tbsp tomato paste

orange.

1/4 kilo Shrimp

4. Add tomato sauce, cover and simmer for 5 mins.

1/3 kilo Clams

5. Add Salt and pepper to taste

1/3 kilo Squid

6. Serve over pasta with lemon wedges on the side.

1 kilo Tomato Sauce

Sprinkle parmesan (optional) Enjoy!

2 tbsp Salt 1 tsp pepper 1/4 cup parmesan cheese

Roasted Chicken with Vegetables Main Course

Ingredients

Procedures

4 pcs Quarter Leg Chicken

1. Preheat oven to 425°. In a large bowl, combine

250 g Potato Marbles

potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2

2 pcs Carrots 125 g Baby Corns 2 pcs Whole Head Garlic

¼ cup Olive Oil 1 Tbsp Paprika 1 Tbsp Dried Rosemary 1 Tbsp Dried Thymes

½ Tbsp Ground Black Pepper ¼ cup Butter

teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. 2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast for 45-60 minutes 3. Add butter on top of the chicken and roast for another 5-10 mins or until you reach the desired color.

Soy Garlic Fried Chicken Main Course

Ingredients

Procedures

300g Chicken

- Massage the chicken with salt and

For the glaze

¼c Minced Garlic

minced garlic. Set aside

- In a pan, put the garlic, soy sauce,

- For the batter combine flour, salt,

sugar and water then bring it to boil

pepper, egg, and water mix well until no

over medium low heat while stirring

more lumps of flour.

often. In a separate bowl, mix the

- Prepare oil for frying. In a pan, heat oil

remaining flour with water. Put the

for about 300 degrees F.

flour mixture to the soy sauce

- Put the chicken into the batter, make sure

mixture.

that the chicken is fully covered with the

- Lower the fire when the

1 Tbsp Salt

batter before putting it into the oil.

sauce/glaze reach the right

1 Tbsp Pepper

- Fry your chicken for 5 to 10 minutes or

consistency

until it turns golden brown. Drain and rest

- Salt and pepper to taste

the chickens

- And lastly toss the chicken into the

- Increase the oil’s temperature to 350

soy garlic. You can add toasted

degrees F. Double fry the chicken until you

garlic and sesame seed

1pc egg

½ c flour 3 cups cooking oil

¼ c soy sauce 3 Tbsp Brown sugar

¼ c water

reach the right crispiness and color.

Chicken Cordon Bleu Main Course

Ingredients

Procedures

- Seasoned with salt and pepper the

1/8 kilo chicken breast

- Pre-heat oil for frying.

flour and eggs.

3 tsp salt

- Lay some plastic wrapped on the flat

- Coat the chicken first in the flour,

3 tsp Ground black Pepper

surface, and flatten the chicken breast using

then put in the eggs, and in the Bread

3 oz Ham

mallet or using back of the knife.

Crumbs for final coating.

3 oz Sliced Cheese

- Add the sliced ham and the sliced cheese

- In a pre-heated oil, deep fry the

1 cup All-Purpose Flour

- Roll the Chicken using the plastic wrap, chill

cordon bleu for 7-10 mins in a low

2 pcs egg

in the freezer for 5-10 mins.

heat.

1 cup Bread Crumbs

- While waiting for the chicken, arraigned the

- Let it cool for 3 mins before cutting.

3 cups Cooking Oil

breading. Whisk 2 eggs

- Serve it with desired sauce.

Creamy Pineapple Chicken Main Course

Ingredients ½ kilo Chicken

Procedures

3 tbsp Garlic

towel set aside.

3 tbsp Onion

- In a pan, sauté garlic and onions. Add the

3 cups oil

chicken and pan seared until slightly brown.

1 cup Potato

- Add pineapple with juice and add water.

1 cup Carrots

Bring to boil, simmer and cover for 15 mins.

½ cup Pineapple tidbits with juice

- Add evaporated milk and simmer for another

3 cups water

minute. Seasoned with salt and pepper to

5 oz evaporated milk

taste.

2 tbsp salt 1 tsp black pepper

- Deep fry potatoes and carrots, drain in paper

Sisig Tofu Main Course

Ingredients

Procedures

5 oz Tofu

- Cut the tofu into small cubes before frying

3 cups cooking oil

to reach the crispiness you wanted.

¼ cup onion

- In a pan, sauté onion until the color turns

3 tbsp green chili

light. Add the green and Thai chilies.

2 tbsp Thai chili

- Put in the fried tofu, add oyster sauce, soy

¼ cup oyster sauce

sauce, pepper, and water.

2 tbsp soy sauce

- Transfer to a serving plate and topped it

1 tsp ground black pepper

with mayonnaise.

2 tbsp water

- Squeeze some calamansi. (optional)

3 tbsp Mayonnaise

Sweet and Sour Tofu Main Course

Ingredients

Procedures

3 pcs Extra firm Tofu

- Deep Fry the tofu until golden brown.

2 cups Oil

- In a pan, sauté the garlic, onion and carrots for

3 pcs Garlic cloves (minced) 1 pc Red Onion (sliced) 1 pc Carrot (sliced diagonally)

2 mins in a medium heat. Add the red and green bell pepper, sauté for another minute. - Mix together the vinegar, soy sauce, water,

1 pc Red Bell Pepper 1 pc Green Bell Pepper

¼ c White Vinegar 2 tbsp Soy Sauce 1/8 c Tomato ketchup 1/2 c Sugar 3 tbsp All Purpose Flour 1 tbsp Salt 1 tsp Ground Black Pepper

½ c Water

tomato ketchup and sugar. Pour in the pan, bring to boil and simmer for 3-5 minutes. - Dissolve the flour in 5 tbsp of water before putting in the pan, stir until the sauce thickens.

Garlic Buttered Shrimp Main Course

Ingredients ¼ kilo Shrimp ¾ cup Butter ¼ cup Garlic 2 tbsp Paprika 1 tsp salt 1 tsp Ground Black Pepper

Procedures 1. In a pan, melt the butter. In a medium heat sauté the garlic for 2 minutes. 2. Add deveined shrimp and cook for 3-5 minutes or until the color changes. 3. Put paprika, salt and pepper to taste. 4. Transfer to a serving tray and serve it hot.

Steamed Lapu-Lapu Main Course

Ingredients

Procedures

1 pc Lapu-Lapu

1. Make some diagonal cuts on both sides of the fish

¼ cup Ginger (sliced)

using a knife.

3 tbsp Liquid seasoning

2. Combine salt and pepper. Rub it on the whole fish.

1 tsp Salt

Set aside

1 tsp Ground Black Pepper

3. Arrange the fish in a heat proof plate or aluminum

3 tbsp Garlic

foil. Combine ginger and onions, add it below and on

1/8 cup Onions Sliced

top of the fish. 4. Pour the liquid seasoning on top. 5. Fold all sides of the aluminum foil to close, make sure that the fish is not visible. 6. Meanwhile, heat water on a double broiler or steamer. 7. Place the fish inside the steamer. Cover and then steam for 10 to 16 minutes. 8. Serve. Share and enjoy!

Sweet and Spicy Buttered Shrimp Main Course

Ingredients ¼ kilo Shrimp ¾ cup Butter ¼ cup Garlic

Procedures

2 tbsp Paprika

minutes or until the color changes.

½ cup Sweet and Spicy

3. You can now add the sweet and spicy

Sauce

sauce.

1 tsp salt

4. Put paprika, salt and pepper to taste.

1 tsp Black Pepper

5. Transfer to a serving tray and serve hot.

1. In a pan, melt the butter. In a medium heat sauté the garlic for 2 minutes. 2. Add deveined shrimp and cook for 3-5

Pork Caldereta Main Course

Ingredients

Procedures

2 lbs. Pork

1. In a pot, submerge the pork with water. Add salt, whole black pepper

4 tbsp Salt

and bay leaves. Bring to boil, remove bay leaves and simmer for 45 mins.

2 tbsp Whole Black Pepper

2. Heat the oil in a separate cooking pot, and fry the potatoes and

2 pcs Bay Leaves

carrots for about 4 minutes in a medium heat or until golden brown.

2 Cups Carrots

Drain excess oil and set aside.

3 cups Potato

3. In the same pot leave at least 3 tbsp of oil, sauté the garlic and onion.

3 tbsp Garlic

4. Add the pork. Sauté until the color turns light brown. Add the tomato

4 tbsp Red Onion

paste and liver spread. Stir and cook for 3 minutes.

¼ cup Tomato Paste

5. Pour-in the tomato sauce and water, bring to boil. Cover and simmer

1/3 cup Lever Spread

in low heat for 15 minutes.

2 cups Tomato Sauce

6. Add bell peppers. Cook for 5 minutes.

4 cups Pork Broth

7. Season with salt and ground black pepper.

2 tbsp Ground Black Pepper

8. Put-in the potato and carrot.

1/8 cup Grated Cheese

9. Turn-off the heat. Transfer to a serving plate.

3 cups Cooking Oil

10. Serve. Share and enjoy!

Pork Tonkatsu Main Course

Ingredients 11 oz Pork loin 3 tsp salt 2 tsp pepper 1 cup All-Purpose Flour 2 pcs Egg 1

½ cup Bread Crumbs

3 cups Cooking oil Sauce 5 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp sugar or more to taste 1 tsp pepper

Procedures - Pre-heat the oil for frying. - Seasoned the pork with salt and pepper - In separate containers, seasoned the flour with salt and pepper. Do the same with the egg - Coat the meat with flour, then dip in the egg mixture. - Then to the bread crumbs for the last coating. - Deep fry for 4-5 minutes. Let it cool before cutting. Sauce - Mix together the ketchup, soy sauce and sugar - Add salt and pepper to taste.

Pork Estopado Main Course

Ingredients 1/2 kilo pork 3 tbsp garlic 2 tbsp vegetable oil 1/4 cup vinegar 1/8 cup Soy sauce 3 tbsp water 2 tbsp Sugar 1 tsp salt 1 tsp pepper 1/4 kilo ripe banana (Cardaba)

Procedures 1. Heat the pan with oil, stir fry garlic and pork for 3-4 minutes or until the sides of the pork turns brown. 2. Add vinegar, soy sauce, and water. cook for 5 minutes (without stiring) before adding the sugar. 3. Simmer for 2 minutes after adding the sugar. 4. Seasoned with salt and pepper to taste. 5. Add the banana, turn off heat. 6. Serve it hot and enjoy.

Pork Sisig Main Course

Ingredients 350g Pork loin 1 tbsp Salt 2 pcs Bay Leaves 1 cup Cooking Oil 2 tbsp Butter

Procedures - In a pan, pour 2 cups of water then add your meat, salt and bay leaves. Bring to boil and remove the bay leaves, let it simmer until all the waters evaporated. - Add oil and start frying the meat for 5 mins or until the meat turns golden brown and crispy. - Once the meat reaches its crispiness, remove oil. Moved the meat

1/3 cup Red Onion 2 tbsp Green Chili 1 tbsp Thai Chili Peppers 2 tbsp Oyster Sauce

to the side of the pan. In the same pan, add butter the sauté the onion for 30 seconds before you add your chilies sauté for another 15 seconds together with the pork.

1 pc Egg

- You can now add the oyster sauce and salt and pepper to taste.

1 tsp Ground Black Pepper

Turn off the fire then add egg and mix.

3 tbsp Mayonnaise

Transfer to a plate then top with mayonnaise.

2 cups Water

Serve hot. Share and Enjoy (add the lemon or calamansi before

2 pcs Calamansi

eating)

Pork Katsudo Main Course

Ingredients

Procedures

200g Pork loin

- Pre-heat the oil for frying.

Egg mixture

2 tsp salt

- Seasoned the pork with salt and

- Heat a pan with 2 tbsp of oil,

2 tsp pepper

pepper

caramelize the onions before

1/2 cup All-Purpose Flour

- In separate containers,

putting the cut pork cutlet.

2 pcs Egg

seasoned the flour with salt and

- Mix together the water, soy sauce,

1 cup Bread Crumbs

pepper. Do the same with the

mirin, and sugar before putting in

3 cups Cooking oil

egg

the pan.

1 cup sliced onion

- Coat the meat with flour, then

- Drizzle the egg on the pan, cover

2 pcs Egg

dip in the egg mixture.

and cook for 3 minutes or until the

½ water

- Then to the bread crumbs for

eggs is just set.

1 tbsp soy sauce

the last coating.

- Serve over bowls of steamed rice,

2 tsp mirin

- Deep fry for 4-5 minutes. Let it

and garnish with scallions.

2 tsp sugar

cool before cutting.

1/8 cup scallion

Bistek Tagalog Main Course

Ingredients 1/4 cup calamansi 1/2 cup soy sauce 3 tbsp brown sugar

Procedures - In a wide bowl with sliced pork, squeeze - Pour-in remaining marinade to the calamansi juice and pour the soy sauce.

same pan, also add the water.

Let it marinate for at least 30 minutes

Simmer over low heat for about 3

(overnight if you are not in a hurry). Set

minutes stirring once.

1 tsp ground pepper

aside.

- Add sugar and pepper to taste.

400 g Sliced pork

- Heat a pan over medium-high heat and

- Return fried beef to the pan and

4 pcs Potato

add oil. Fry sliced potato until golden

gently stir to combine. Let it simmer

brown. Put in a plate then set aside.

for about 2 minutes.

1 cups vegetable oil

- Remove the

2 medium onions sliced into rings

¼ c water

¾ cup of oil from the pan.

- Top with fried potato. Transfer Bistek

fry pork by batches for about 5-7 minutes Tagalog in a serving dish and serve total. Cook until browned both sides then transfer it in a plate and set aside. - In the same pan add onion rings and cook for about 30 seconds or cook according to preference.

warm with steamed rice. Enjoy!

Ginataang Sitaw at Kalabasa Main Course

Ingredients

Procedures

1/8 kilo Pork (chopped in small pieces)

1. In a pre-heated pan with oil,

2 tbsp Vegetable Oil

saute garlic and onion for 30

3 tbsp Garlic

seconds then add the pork. Cook

3 tbsp Onion

for 2-3 minutes.

¼ kilo Kalabasa/ Squash (sliced)

2. Add the vegetables and stir fry

1/8 kilo String Beans

for another 2 minutes.

1 tbsp Fish Sauce

3. Pour water and add fish sauce.

½ cup water

Cover and cook for 5 minutes.

1 cup Coconut milk

4. Add coconut milk and simmer in

1 tsp salt

a low heat for 3 minutes. Seasoned

1 tsp black pepper

with salt and pepper.

Stuffed Cabbage Rolls Main Course

Ingredients

Procedures

For the sauce,

350 grams Ground Pork

- In a bowl, combine ground pork,

- In a pan, sauté garlic and onion.

chopped garlic, and onion then

Put the tomato sauce, water, and

seasoned with salt and pepper. Set

sugar. Lower the heat then add

aside

the red wine.

- In a pot, boil some water with salt.

- Put salt and pepper to taste.

- While waiting for the water to boil.

- You can now put the cabbage

Remove/cut the hard part of the

rolls in the sauce. Cover with lid

1 Egg 1/8 cup Red Onion 5 Tbsp chopped Garlic 1 head Cabbage 3 Tbsp Salt 2 tsp Ground black pepper

cabbage, peel every leaves carefully to

- Then cook in a low heat for 15 to

2 Tbsp Cooking oil

avoid tearing.

20 minutes.

200 ml Tomato Sauce

- Once the water boils, blanch

- Shredded cheese on top of

1 Tbsp Red Wine

cabbage leaves for 3 minutes or until it

cabbage rolls, cover again for

5 Tbsp Brown Sugar

becomes tender. (This step is important

about 2 minutes or until the

so you can roll it easily)

cheese is melted.

½ cup water ¼ cup Cheese

- After blanching the cabbage, you can now put the ground pork and roll it gently