CHEESE PIMIENTO SANDWICH SPREAD INGREDIENTS:

1 (3 pounds) whole chicken

INGREDIENTS: 1 teaspoon salt
½ cups grated Eden cheese (queso de bola) or 2 bay leaves
cheddar cheese 3 cloves garlic, peeled and smashed
2 tbsp melted butter ½ teaspoon peppercorns
1 small pimiento (or red bell pepper) 3 hard boiled eggs, peeled and chopped
¼ cup condensed milk 1 cup crushed pineapple
A pinch of salt and ½ cup sweet relish
pepper 1 medium onion, peeled and chopped
2 stalks celery, chopped
INSTRUCTIONS: 1 cup mayonnaise
Slice red bell pepper head or crown, divide it in half and remove the seeds in 2 tablespoons condensed milk
the center. salt and pepper to taste

In a small sauce pot, pour enough water and boil red bell pepper until soft.
Drain water and pat dry red bell pepper with paper towels to remove excess
water. Minced into very small pieces. Set it aside.
Meanwhile, melt cheese for 1.5 minutes in the microwave using a microwave
safe bowl.
Once the cheese is melted, add the rest of ingredients and mix it well until it
becomes smooth and creamy. Transfer into a container (with cover) and let it
stand at room temperature until cool and set.
Serve it with sliced loaf bread or Pinoy Tasty Bread. Kids will surely love
these for kiddie parties, small gatherings or any meetings.
INSTRUCTIONS:
In a pot, place chicken meat in a single layer. Add salt, bay leaves, garlic and
pepper corns. Add enough cold water to cover meat for about 1-inch. Bring
the water to a boil over medium heat and then lower to a simmer. Cover and
continue to simmer chicken for about 30 to 40 minutes or until cooked
through. Drain from liquid and allow to completely cool. Discard bones and
skin. Shred meat.
In a large bowl, combine chicken meat, eggs, crushed pineapple, sweet relish,
onions, celery, mayonnaise and condensed milk. Stir well to combine. Season
with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors
to meld.
Serve and enjoy!

Enjoy and Happy cooking!

Homemade Chicken Sandwich Spread
Yield: about 4 Cups
 Shawarma Recipe, Beef
Shawarma Recipe with Garlic
Yogurt Sauce and Pita Recipe
Ingredients:
2 kl sirloin beef (cut thinly)
500 grms. onion rings
500 grms. tomato slices
1 tsp.salt
1 tsp crushed black peppercorn
¼ cup mustard
35 pcs. pita bread
500 grms. cucumber
1 pint sour cream
1 pint yogurt
1 small bottle hot sauce
Instructions:
Season the skewered sirloin with salt, crushed peppercorn and mustard
alternately with tomato and onion.
Roast in oven for 1 hour.
Transfer to Salamander until become brown.
Garnish roast beef and pita bread with cucumber, tomato and onion.
Add hot sauce, yogurt and sour cream according to taste.
Homemade Pita bread (Flour tortillas)
Always wanted to make these yourself? Try this recipe!
Ingredients:
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Directions:
Whisk flour, salt, and baking powder together in a mixing bowl.
Mix in lard with your fingers until the flour resembles cornmeal.
Add water, and mix until the dough comes together.
Place dough on a lightly floured surface and knead until it’s smooth and
elastic.
Divide the dough into 24 equal pieces, and roll each piece into a ball.
Preheat a large skillet over medium-high heat.
Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
Place tortilla into the hot skillet, and cook until bubbly and golden, then flip
and continue cooking until golden on the other side.
Place the cooked tortilla in a tortilla warmer, then continue rolling and
cooking the remaining dough.
GARLIC YOGURT / SHAWARMA SAUCE
INGREDIENTS:
25 ml small yogurt (plain)
1/4 tsp garlic powder
1/4 tsp fresh garlic, minced
1/8 tsp salt
Instructions:
Mix together all ingredients and place in the chiller until ready to use.
 PEACH AND MANGO PIE (JOLLIBEE) RECIPE For the Crust:
Combine flour and sugar well. Add the butter (cut it in cubes). Mix well using
INGREDIENTS: your fingertips until it looks breadcrumbs. Mix warm milk and egg yolk,
Filling: combine it in the flour mixture. Knead well until you make a dough. Wrap it
1 cup peaches, cubed (1 can peaches in syrup) in the plastic and put it in the fridge for 30 minutes. It is much better to place
1 cup ripe mangoes, cubed it in the fridge overnight, so your crust will be very crispy when you fry it.
3 tbsp sugar
salt Take out the dough from the fridge and flatten it with a rolling pin. Slice it or
½ tsp cinnamon powder shape it into square. Before adding the fillings brush the flattened dough with
2 tsp cornstarch (diluted in 1 tbsp water) egg whites (it will helps the fillings not to come outside).

Crust: Add the fillings in the center and sealed the edge by press it with fork. Repeat
2 cups All purpose flour it for the rest of the dough. Brush the whole pie with the glaze – cornstarch
3 tbsp sugar diluted in water.
¼ cup butter
1 cup warm milk (fresh milk or any milk) Then fry it until golden brown on both sides. Transfer into a plate lined with
1 egg yolk paper towels.

Glaze: You may also cook it using an oven toaster or traditional oven if you prefer.
2 tsp cornstarch (diluted in 1 tbsp water)
Happy cooking and enjoy!

INSTRUCTIONS:
For the Fillings:
Add the peaches and mango in a saucepan over medium heat. Let it sit for 3
minutes then add the sugar, salt, and cinnamon powder. Mix well. Add 2 tbsp
peaches syrup. Bring to boil then add the cornstarch diluted in water. Stir it
until thickens. Put it in a bowl and set it aside.
 HOMEMADE SWEET CHILI SAUCE Buko Pie Recipe

INGREDIENTS: Ingredients:
1 cup water 2 cups all-purpose flour
1 cup vinegar, (cane vinegar) 1/3 cup butter
1 cup sugar 1 teaspoon salt
2 tsp fresh ginger root, grated 1/3 cup vegetable shortening
1 tsp garlic, grated or minced 6 to 8 tablespoons cold water
2-3 tsp hot chili pepper, minced (seeds removed) 2 cups young coconut meat
2 tsp ketchup 3/4 cup granulated white sugar
2 tsp cassava starch + dissolved in some water 1/2 cup cornstarch diluted in 1/2 cup
young coconut water
*alternatively you may use cornstarch but cassava starch will give you a better 1/2 cup evaporated milk
sauce texture.
Mama’s Guide procedure:
INSTRUCTIONS,: Create the crust
Pour water and vinegar into a saucepan, and bring to a boil over high heat. 1. Combine flour and salt then mix using a balloon whisk.
2. Add butter and shortening then mix using a pastry mixer.
Stir in sugar, ginger, garlic, chili pepper, and ketchup. 3. Gradually add cold water a tablespoon at a time while mixing the
ingredients.
Over low heat, simmer for 5 minutes. Stir in cassava starch mixture. Remove 4. When everything is completely mixed, gather the mixture and divide into
saucepan from stove to let it cool. two equal parts.
5. In a flat surface flatten each of the dough and roll using a rolling pin until
Then transfer to a sterilized bottle cover tightly. Your sauce is ready for wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over
serving. Just keep the Sweet Chili Sauce refrigerated in air tight bottles for the flat surface to prevent the dough from sticking or use a silicon mat.
longer shelf life 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
Note: the filling in the cake pan.
You may also blend it first with extra water to have a very fine texture of chili
peppers and other ingredients on the sauce.
When removing the pepper seeds, make sure not to use bare hands. Touching
the pepper seeds can burn your skin, and its hard to wash it off with water and
even soap. So save yourself from any hassle and use plastic gloves.
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!
Homemade Condensed Milk
INGREDIENTS:
500 ml fresh Milk (preferably without fat)
1 cup Sugar
1 pinch Baking Soda (optional)
INSTRUCTIONS:
Ilagay sa isang malalim na sauce pan ang gatas at asukal.
Painitin gamit ang pinaka mahinang apoy, haluin hanggang matunaw ang
sugar. Huwag lalakasan ang apoy at huwag hayaan kumulo.
Dapat ay mahinang mahina lamang ang apoy. Kapag sigurado ng natunaw na
ang lahat ng asukal. Ay ilagay ang apoy sa mahina upang hayaan itong
bahagyang kumulo (simmer only).
Palagian itong haluin para hindi dumikit sa loob ng 20 minuto.
Huwag lulubayan ng pagbantay at halo ang sauce pan, dahil maaring umapaw
ang gatas habang niluluto. Haluin ng haluin upang hindi mamuo o mag-curdle
ang gatas.
Haluin lamang ang gatas hangang sa lumapot ang sauce at magkaroon ng light
cream color katulad ng condensed milk sa lata.
Maari ng patayin ang apoy. At saka lagyan ng isang kurot na baking soda
(kaunting kaunti lamang). Haluin maigi, palamigin at isantabi.
Kapag malamig na ay maari na itong ilagay sa malinis at sterilized bottles at
takpan maigi.
May masarap ka ng homemade condensed milk, masarap ipalaman sa tinapay
or ihalo sa salad. Enjoy!
 Siopao Asado Recipe INSTRUCTIONS:
For the filling:
INGREDIENTS: In a pan, heat oil. Saute garlic and onions until fragrant.
Dough ingredients: Toss in pork and saute until the color of pork turns light brown
2 cups warm water
2 ½ tbsp sugar (added to yeast mixture) Pour soy sauce, oyster sauce, hoisin sauce, and sugar then stir well. Simmer
½ cup sugar (added to the flour mixture) for a few
1 pouch dry yeast (2 1/4 teaspoons of yeast) minutes.
5 cups all purpose flour Add diluted corn starch (in water) and stir until sauce is thickened. Set it
1 ¼ tbsp baking powder aside.
6 tbsp shortening Make the dough by placing warm water in a bowl then add the yeast and sugar
and mix well. Let it stand for 10 to 15 minutes.
Filling ingredients: In a large bowl, add the flour, baking powder, shortening (or lard), and the
2 lbs pork, chopped into small pieces yeast-
3 tbsp lard or shortening, or butter* sugar-water mixture then mix well (bubbles should have formed on top by
2 tbsp garlic, minced then).
1 large onion, minced Knead all the mixture until the texture of the dough becomes smooth. Let the
2 tbsp cornstarch, diluted in ¼ cup water dough
4 tbsp soy sauce rise by setting it aside for at least one hour (place in the mixing bowl and
4 tbsp sugar cover the top ).
3 tbsp oyster sauce Punch and knead the dough, then divide and cut into individual slices (this
1 tbsp hoisin sauce will be the dough per
individual siopao).
**use shortening or lard if you want your siopao to be pearly white. If you use Using a rolling pin in flat working area, flatten the dough until a round shape
butter it will adapt the color of the butter. is formed about 3-4 inches in wide.
Put the asado filling on the middle of the flattened dough and wrap it up and
**add 1 tsp of vinegar into the water of your steamer. (dont worry it wont fold the top with pleated style of folding.
affect the taste of your siopao, it will make the puto white instead). Prepare your steamer and let it boil, then add 1 tbsp of vinegar (this will make
siopao color white). Place the steamer rack. Cover with cloth on top to avoid
water drippings and steam for about 15 minutes. Place pot cover tightly. And
wait for the exact time before opening the steamer.

Serve and enjoy!!!

 Cheesy Chicken Broccoli Roll For the puff pastry:
Using a rolling pin, roll the puff pastry dough out to make it into a little bigger
INGREDIENTS: rectangle. Cut into 6 rectangles. Brush a little beaten egg around the edges of
2 sheet puff pastry each rectangle.Put 1 1/2 tbs of the chicken mixture and press the edges to seal
3/4 Broccoli florets, cut into small piece (I used fork) Place into the baking sheet (i used the cookie sheet) lined with
1 tbsp Butter parchment paper. Brush each turnover with beaten egg. Use a sharp knife to
1 tbsp all purpose flour poke 3 slits in the top of each.
3/4 cup half and half (see recipe below) Bake for 15 minutes. Turn the heat down to 350 F and bake another 10-15
2 oz Cheddar cheese, grated mins until golden brown. Let cool a few minutes before serving as the filling
1 red bell pepper, chopped and deseeded will be really hot! Serve and enjoy!
big pinch of ground mustard
dash ground thyme
salt and pepper
1 breast or 1 cup cooked chicken, chopped
1 well beaten egg

Cooking Notes: For the half-and-half, combine half cup of whole milk (high
fat milk) and half cup of single cream or nestle cream.

INSTRUCTIONS:
Preheat oven to 204°C (400°F)
In a large bowl, half cook broccoli by blanching it in boiling water for 1
minute. Drain and set aside.
Melt the butter in a small saucepan over medium heat. Add in the flour to the
butter. Stir it well and cook the flour and continue stirring for about 1 minute.
Gradually whisk in the half and half. Continue stirring until thick and bubbly.
Adjust the heat to low and whisk in the cheese. Once the cheese is melted in,
stir in the mustard and thyme.
Season with salt and pepper. Add the broccoli, chicken and pepper into the
sauce and toss it.
 HOMEMADE CREAM CHEESE You may need to add a teaspoon of liquid drippings (milk whey) from the
Yield: 1 cup/8oz bowl to make the cream cheese smoother if it becomes too thick and hard to
blend.
INGREDIENTS: Blend the milk curdles until very smooth.
4 cups full fat/whole milk or full cream milk (I use Your cream cheese is ready for use. Happy cooking and enjoy!
Magnolia fresh milk)
3 tbsp lemon juice or white vinegar

Note: A full fat milk should contain about 8-10 grams

of fat at the back of Nutrition Label. Do not use non
fat, skim milk or low fat. You need a high fat liquid
milk.

INSTRUCTIONS:
In a pot, pour in milk and heat over medium to low heat to come into a
simmer (not boil). Stir the milk constantly to prevent from scorching.
Once it starts to simmer, add in lemon juice gradually (a teaspoon at a time).
Gently stir the mixture for about a minute and add in another teaspoon of
lemon juice. Do the same thing for the last part of lemon juice.
By this time you will see the milk starts to curdle in little round chunks. It
means you’re in the right track. The milk curdles are the cream cheese you’re
going to strain. You can turn of the heat at this point and let it cool for a
minute.
Prepare a big mixing bowl and place a round strainer on top and line your
strainer with a cheesecloth, mesh cloth (any thin cloth or you may also use a
handkerchief if you really can’t find any). Your goal is too catch all the milk
curdles and separate the liquid or milk whey.
After straining it, leave it dripping from the strainer for about 15 minutes until
all liquid has drained away.
Then you can start adding it to the blender to make it smooth. Just spoon the
curdles and transfer it into the blender or food processor.
 Homemade Tikoy Recipe How to make Homemade Taho

INGREDIENTS: INGREDIENTS:
2 1/2 cups glutinous rice flour 700 grams extra soft tofu (silken tofu)
½ cup white sugar (adjust sugar to sweetness 1 1/4 cup dark brown sugar
preference) 3/4 cup uncooked tapioca pearls
2 cups water 6 1/2 cups water

Note: you can use brown sugar if you want a brownish color.
Instructions:
In a pot over lowest heat, pour water and mix in sugar until melted. Turn of
heat.
Then, gradually add glutinous rice flour into the hot water with sugar (by
batches). Continue mixing well until all ingredients are incorporated and no
lumps left. Strain it if needed to have a smooth finishing.
Grease a round pan with enough oil or cover base with baking paper for easy
unmolding. Pour the mixture to the greased pan
Prepare steamer and let water boil first before starting to steam. Steam for 1
hour over medium heat. Do a toothpick test if it’s cook. It should come out
clean when inserted in the center. Don’t forget to cover your pan with clean
cloth to prevent water drippings on mixture.
Once tikoy is cooked, remove it from steamer and let cool on a wire rack.
Unmold it and seal with plastic wrap if your planning to sell it.
Cooking suggestion: slice it into bite size, dip it in beaten eggs and fry it in
batches.
Note:
you can use light brown sugar if you want a
lighter syrup.
PROCEDURE:
1. Pour-in 6 cups of water in a cooking pot and bring to a boil.
2. Add-in the tapioca pearls and cook for 30-40 minutes in medium heat (or
until cooked, depending on the size of your tapioca pearls being used).
3. Add-in 1/4 cup sugar and mix well.
4. Turn off the heat and remove tapioca pearls from the pot. Set aside.
5. Heat a saucepan then pour-in 1/2 cup of water and let it boil.
6. Put-in 1 cup of sugar. Mix well and simmer until it becomes thick. Set aside
the sweet syrup.
7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven
for a minute.
8. Remove the extra soft tofu from the microwave oven.
9. Add-in the cooked tapioca pearls and sweet syrup. Serve warm.
10. Share and happy eating!

Serve and enjoy!

 ~Simple Barbeque Sauce~ ~Chinese Style Barbeque Sauce~
Ingredients Ingredients
• ½ cup of tomato ketchup • ½ cup of sherry
• 1/3 cup of brown sugar • 2/3 cup of soy sauce
• 1 tbsp of cider vinegar • 2/3 cup of hoisin sauce
• 2 tsp of soy sauce • ½ cup of brown sugar
• 2 tsp of Worcestershire sauce • 4 cloves of crushed garlic
• 2 tsp of black bean paste
Instructions: • 1½ tsp of Chinese 5-spice powder
1. Combine all of the above ingredients together in a bowl and blend well. • 1 tsp of salt
2. Some of the sauce can be added to ribs or chicken towards the end of
cooking and the remainder can be used as a dip. Instructions:
1. Place all of the ingredients into a saucepan and bring to the boil.
~Hot Barbeque Sauce~ 2. Reduce the heat and simmer gently for 10 minutes or until the sauce
Ingredients thickens and reaches the desired consistency.
• 2 finely chopped onions 3. Add to the meat at the end of cooking time or use as a dip.
• ½ cup of tomato ketchup
• ½ cup of water ~Sweet Mustard Barbeque Sauce~
• ¼ cup of bottled steak sauce Ingredients
• 6 tbsp of brown sugar • 1/3 cup of Dijon mustard
• 6 tbsp of Worcestershire sauce • 1/3 cup of honey
• 2 tbsp of butter • ¼ cup of vegetable oil
• 2 tbsp of cider vinegar • 2 tbsp of whole-grain mustard
• 1/8 tsp of hot pepper sauce • black pepper

Instructions: Instructions:
1. Melt the butter in a saucepan over a medium heat. 1. Place all of the ingredients into a mixing bowl and stir thoroughly until
2. Add the chopped onions and cook gently for 5 minutes until softened. fully blended. Use as a glaze during cooking on pork or poultry.
3. Then add all of the remaining ingredients and stir well. ~Spicy Tomato Barbeque Sauce~
4. Bring the liquid to the boil, stirring continuously.
5. Once the sauce reaches boiling point, reduce the heat and simmer for 20
minutes, stirring frequently.
6. Transfer to a clean jar and store for 2 – 3 days before serving.
Ingredients Delicious Simple Barbeque Sauce
• 8 oz (225 g) chopped tomatoes
• ½ pint (300 ml) of passata INGREDIENTS:
• 4 fl oz (115 ml) of cider vinegar ½ cup of tomato ketchup or (I use UFC banana)
• 2½ oz (70 g) of brown sugar ⅓ cup of brown sugar
• 1 finely chopped onion 1 tbsp of apple cider vinegar (I use Braggs)
• 2 tbsp of vegetable oil 2 tsp of soy sauce
• 1 tbsp of Worcestershire sauce 2 tsp of Worcestershire sauce
• 1 finely chopped garlic clove
• 2 tsp of chilli powder
• 1 bay leaf INSTRUCTIONS:
• several drops of liquid smoke flavouring 1. In a bowl, mix and stir all of the above ingredients until well
• salt and pepper incorporated.
2. Some of the sauce can be added to ribs or chicken towards the end of
Instructions: cooking and the remainder can be used as a dip.
1. In a large saucepan, heat the vegetable oil over a medium-high heat. I just love it simply the best. Enjoy!
2. Add the chopped onion and cook until softened.
3. Then stir in the garlic, chopped tomatoes, passata, vinegar, brown sugar,
Worcestershire sauce, chilli powder, bay leaf and liquid smoke.
4. Bring the mixture to the boil, stirring constantly and then reduce the heat
to a simmer.
5. Cook the sauce for 15 – 20 minutes, stirring occasionally. Season with
salt and pepper to your taste.
6. Add to grilled or barbequed meat at the end of cooking or serve as an
accompaniment to your meal.