CHICKEN TERIYAKI

INGREDIENTS:
CHICKEN (WINGS)
BLACK PEPPER
ALL PURPOSE FLOUR
EGG
OIL
LEMON JUICE
SOY SAUCE
GARLIC
PARSELY
SESAME SEED
SUGAR
ORANGE
BELL PEPPER
CANE VINEGAR
SALT

PROCEDURE:
1.Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until
lightly browned and crisp.

2.In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil
to combine. Set aside.

3.Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour
in the sauce and allow to cook

NOTES

Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.

Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your
desired thickness.
 LECHE FLAN

INGREDIENTS:
8 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar

PROCEDURE:
Using all the eggs, separate the yolk from the egg white (only egg yolks will be
used).

Place the egg yolks in a big bowl then beat them using a fork or an egg beater

Add the condensed milk and mix thoroughly

Pour-in the fresh milk and Vanilla. Mix well

Put the mold (llanera) on top of the stove and heat using low fire

Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar
turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard
to find a Llanera (Traditional flan mold) depending on your location. I find it more
convenient to use individual Round Pans in making leche flan.

Spread the caramel (liquid sugar) evenly on the flat side of the mold

Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

Cover the top of the mold using an Aluminum foil

Steam the mold with egg and milk mixture for 30 to 35 minutes.

After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

TABLE OF CONTENTS

CALAMARES

CHICKEN TERIYAKI

GARLIC- BUTTERED SHRIMP

WITH GARLIC PASTA

LECHE FLAN
 GARLIC BUTTERED SHRIMP WITH GARLIC PASTA

INGREDIENTS:
SHRIMPS
SPRITE
GARLIC
ONION
TOMATO SAUCE
SALT
BLACK PEPPER
CHEESE
OLIVE OIL
BUTTER
PASTA

PROCEDURE:
1.Place the butter in a large pan and melt over medium high heat. Add the shrimp and
season with salt, pepper and Italian seasoning.

2.Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.

3.Add the garlic and cook for one more minute.

4.Stir in the lemon juice and parsley, then serve.

 CALAMARES

INGREDIENTS:
SQUID
LEMON JUICE
OIL
EGG
ALL PURPOSE FLOUR
BLACK PEPPER
GARLIC POWDER
CORNSTARCH
MAYONNAISE
GARLIC

PROCEDURE:
1.Combine squid, salt, and ground black pepper then mix well. Let stand for 10
minutes.

2.Heat a cooking pot the pour-in cooking oil.

3.Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.

4.When the oil is hot enough, deep-fry the squid until the color of the coating
turns brown. Note: This should only take about 2 to 3 minutes in medium heat.
Do not overcook the squid.

5.Remove the fried squid from the cooking pot and transfer in a plate lined with
paper towels.

6.Serve with sinamak or Asian dipping sauce.

7.Share and enjoy!