*chicken pandan

*relyenong pusit

*steak

*Chinese egg roll

*mechado

*beef kaldareta

*lengua estofado

*spicy fried chicken and buffalo wings

*sisig

* leche flan

(blue berry, matcha. Strawberry,oreo )

*buko dragon juice

 Chicken pandan:
 5 tbsp. grated palm sugar or light brown sugar
 ½ tsp. ground white pepper
 ¼ tsp. kosher salt
 4 cloves garlic, peeled
 2 cilantro roots or 4 tender cilantro stems, chopped
 1 (1") piece ginger, peeled and thinly sliced
 1½ tbsp. coconut milk, preferably UHT from a carton
 1 tbsp. toasted sesame oil
 1 tbsp. Worcestershire sauce
 2½ tsp. oyster sauce
 3 tbsp. dark soy sauce
 2 tsp. cornstarch
 6 boneless, skinless chicken thighs, halved
 1 tbsp. light soy sauce
 1 tbsp. granulated sugar
 1 tbsp. sesame seeds
 12 (2" wide) fresh or frozen pandan leaves, rinsed or defrosted
 Canola oil, for frying
1. Purée 3 tbsp. palm sugar, the pepper, salt, garlic, cilantro, and ginger in
a food processorinto a paste. Add coconut milk, sesame oil, Worcestershire,
oyster sauce, 1 tbsp. dark soy sauce, and the cornstarch; purée until smooth.
Transfer to a bowl, add chicken, and toss; cover with plastic wrap and chill 4
hours. Simmer remaining palm sugar and dark soy sauce, plus the light soy
sauce, granulated sugar, and 2 tbsp. water in a 1-qt. saucepan over medium
heat until sugars dissolve, 1–2 minutes. Transfer sauce to a bowl; sprinkle with
sesame seeds.
 2. Lay 1 pandan leaf with stem side facing upward on a work surface; place 1
piece of chicken over center of leaf and tie leaf in a knot. Wrap loose ends of leaf
around chicken, flipping package; tie another knot, encasing chicken, and trim
ends. Arrange chicken packages in a single layer on a 10" pie plate. Boil 1" water
in a 14" flat-bottom wok fitted with an 11" bamboo steamer. Place plate with
chicken packages in steamer base and cover; steam until almost cooked
through, 10–12 minutes.

 3. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.
Working in batches, fry chicken packages until cooked through, 1–2 minutes;
drain on paper towels. Unwrap and serve with reserved sauce.

---------------
 Skin less chicken tight
Coriander powder
White pepper powder
Minced garlic
Light soy sauce
Oyster sauce
Sesame oil
Palm sugar/ brown sugar
>mix all / combine
Add coconut milk

Marinate for two to three hours

For sauce:
Water
White sugar
Dark soy sauce
And salt to taste / a pinch of salt
Cook
And add a toasted sesame seed’s

For warping the chicken meat:

>pandan leaves (2nd method wrapping with toothpick)

Add oil to chicken pandan and Oven 200 c

Bake for 20-25 minutes
And lastly deep fry half until cooked for about 1-2 minutes

Relyenong pusit/ stuffed squid:

. squid

. cooking oil. soy sauce

. stalk celery

. carrots

. ground pork

. onion and garlic

 . tomato

. egg

. lemon juice

. pepper and salt

. toothpick

(steps)

:marinate squid with soy sauce and lemon

Sauté garlic and onion

Then tomato celery carrots and ground pork

. coat with egg and flour

Tuna pie:

Ingredients
 3 cloves of garlic, chopped
 1 small onion, chopped
 2 tbsp of butter
 ½ cup of corn
 ½ cup of frozen peas
 2 tbsp of flour
 2 cans of tuna
 1 cup of milk
 ½ cup of cheese
 salt and pepper to taste
 egg wash
 240 grams of thawed puff pastry

Instructions
1. Preheat your oven to 400 F or 200 C.
2. Melt the butter in a pan. Add in the onion and garlic and saute until fragrant.
3. Add the flour in and stir until cooked - about 2 minutes.
4. Pour in the milk half at a time while stirring until the mixture becomes creamy. Turn off the heat.
5. Put in the corn, peas, cheese, and tuna. Season with salt, pepper, and gently mix until well
combined.
6. Set it aside in a bowl to cool completely.
7. Flour a surface and place the puff pastry on it. Roll it out until it is about 8 inches by 8 inches. Cut
this into 4 by 4 pieces using a dough or pizza cutter.
8. Place some of the tuna mixture into the center. Spread it out so it stays about ½ an inch from the
edge. Lay another piece of pastry over the top and seal it shut with the tip of a fork.
9. Place the tuna pies onto a baking tray lined with some parchment paper.
10. Place them in the oven for 15 to 60 minutes or until they are golden brown.
11. Serve and enjoy your tuna pie.

Steak (iron skillet)

Salt and pepper (kosher salt)

. thyme (sprigs)

. rose marry

. unsalted butter

Garlic

Olive oil

Buffalo chicken wings:

Chicken wings ( cut)

All purpose flours

Hot sauce

Butter

Paprika

Chili powder

Ground black pepper

Garlic powder

Salt

In a mixing bowl mix all purpose flours paprika chili powder and salt
Then mix it well until it combines. Put the chicken wings on the bowl (optional cayenne
pepper for marinade )

Let it rest/ marinate more or less than 15 minutes para kumapit ang lasa

. heat cooking oil/ (deep frying)

 In Sauce pan melt butter with pepper hot sauce.

. (optional) Worcestershire sauce and sugar syrup / white sugar make it
caramelize a bit

*korean spicy fried chicken(Yangnyeom tangdak)

Chicken
salt
ground black pepper
potato starch powder
flour l
sweet rice flour
eggs
canola oil (vegetable oil)
ketchup ( Heinz )
garlic(powder)
hot pepper paste
rice syrup
vinegar(korean vinegar/apple vinegar)
sesame seed(toasted)
baking soda

>sprinkle with G.B pepper , salt

Mix it until blend
.heat canola oil -deep fry
. on other mixing bowl add potato starch, plane flour, sweet rice flour
,baking soda, egg.

Mix all with chicken

. check if the oil is enough for frying
. 10 minutes. To cook.
Then cook again for another 10 minutes.
(double fried)

>for sauce

Saute garlic . add ketchup(heinz)

Add rice syrup

Add also pepper paste

Vinegar (apple vinegar)

Mix all then add toasted sesame seeds.

Serve.

*beef mechado

(for marinate)

Soy sauce

Lemon juice

G.B pepper

Garlic minced

>stir fry red and green bell pepper, potatoes and carrots

. fry marinated beef

. ater frying put the meat on a pressure cooker

>on same pan. Saute garlic and onins ,tomatoes

After that put everything on pressure cooker

Add water

. add the stir fried vegies,

Add tomato sauce

Green peas and fish sauce to taste

Also salt and pepper

 Then simmer.

Beef caldareta:
Ingredients
 2 lbs. beef chu ck sliced into cubes
 2 medium carrots, sliced
 1 large potato, sliced into cubes
 1 small green bell pepper, sliced
 1 small red bell pepper, sliced
 1 Knorr Beef Cube
 1 can (8 oz.) tomato sauce
 5 tablespoons liver spread
 3 cloves garlic, crushed
 1 medium yellow onion, chopped
 ¼ teaspoon red pepper flakes
 Salt and ground black pepper to taste
 1 ½ cups water
 6 tablespoons cooking oil

Instructions
1. Heat a pan or wok and then pour 3 tablespoons cooking oil. Stir-fry the bell peppers for 3 minutes.
Remove the bell peppers and put in a plate. Set aside.
2. Using the oil in the pan (add more if necessary), pan fry the carrots and potato for 3 to 5 minutes.
Put these in a plate and then set aside.
3. Heat the remaining 3 tablespoons of oil in a clean pot.
4. Sauté the garlic and onion
5. Add the beef. Cook until it turns light brown.
6. Pour –in tomato sauce and water. Let boil.
7. Add the Knorr Beef Cube. Stir. Cover the pot. Continue to cook in low heat for 60 minutes or until the
beef gets tender. Add more water if needed.
8. Stir-in the liver spread and then add some salt and pepper.
9. Put the pan-fried potato and carrots in the pot. Stir. Add the bell peppers.
10. Cover the pot. Continue to cook for 5 minutes.
11. Add the red pepper flakes. Stir and cook for 3 minutes more.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!

Nutrition Information
Serving size: 4
 Lengua estofado:

Ingredients
 2 lbs. beef lengua, boiled until tender and sliced
 ½ cup all-purpose flour
 1 (14 oz.) can diced tomato
 1 Knorr Beef Cube
 ¾ cup white wine
 1 medium yellow onion, minced
 3 cloves garlic, crushed and minced
 2 tablespoons brown sugar
 2 tablespoons soy sauce
 1 tablespoon vinegar
 5 pieces bay leaves
 ½ cup sliced button mushrooms
 1 cup pitted olives
 ¼ cup sliced black olives
 1 cup water
 Salt and ground black pepper to taste
 ¼ cup cooking oil

Instructions
1. Heat oil in a wide cooking pot
2. Dredge the slice lengua in flour (shake away the excess flour) and then pan-fry in medium heat for 1
minute per side. Set aside.
3. Add onion and garlic on the pot. Continue to cook until the onion gets tender.
4. Pour the can of diced tomato and white wine. Stir.
5. Add the pan fried beef lengua.
6. Stir-in soy sauce and water. Add the Knorr Beef Cube. Let boil.
7. Add the bay leaves. Cover and cook in low heat until the sauce reduces to half.
8. Add the vinegar. Allow the sauce to re-boil.
9. Add sugar, green olives, black olives, and mushrooms. Stir. Cook for 5 to 8 minutes.
10. Sprinkle some salt and ground black pepper to taste.
11. Transfer to a serving plate. Serve.
12. Share and enjoy!