Simple Life Matters

How to MakeFRUITY SWEET POTATO SALAD. 4 pcs Sweet Potato (Boiled and Diced) ½ cup Mayo ½ Tbsp Mustard 1 pc Red Onion (Sliced Thinly) 1 pc Red Apple (Diced) 1 cup Grapes (Sliced in Half) 1 cup Cherry Tomato ¼ cup Almonds (Toasted) 1 pc Lemon (Juice and rind) Paprika Salt Pepper Procedure: 1. On a bowl mix mayo, mustard, paprika and then squeeze in lemon and rind then season with salt and pepper. 2. Toss in Sweet potato, onion, apples, grapes, cherry tomato and almonds. 3. Season with salt and pepper then chill before serving.

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SIZZLING BULALO WITH ADOBO SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 3 Pcs Beef Shank (Boiled until fork tender) 1 Pc White Onion (Sliced) 6 Cloves Garlic (Crushed) 1 Cup Vinegar 3 Tbsp Soy Sauce 2 Pcs Laurel Leaves 1 Tsp Crushed Black Pepper Salt Slurry (mixture of cornstarch and water) Kang Kong Leaves ¼ Cup Cornstarch 3 Tbsp Water Garlic Chips Procedure: 1. To make adobo sauce, combine onion, garlic, vinegar, soy sauce, laurel leaves and crushed black pepper then simmer until acidity from vinegar has reduced. Add slurry then simmer until thickened. 2. Combine cornstarch and water then dip kang kong leaves then deep fry until crispy. Set aside. 3. Sear bulalo on a sizzling plate then pour in adobo sauce. Top crispy kang kong then sprinkle garlic chips.

MANTAO (ASADO, BOLA-BOLA, RED BEAN) INGREDIENTS AND PROCEDURES. Red Bean Paste 300 g Red Bean 200 g Sugar Pinch of Salt Asado 500 g Pork Kasim (Cubes) ½ cup Pineapple Juice 2 tbsp Brown sugar 2 pcs Star anise 1 pc Cinnamon ¼ cup Slurry Bola Bola 500 g Ground Pork 100 g Shiitake Mushroom (Chopped) 2 Tbsp Soy sauce 2 Tbsp Cornstarch 4 Tsp Brown Sugar 4 Tsp Sesame Oil Procedure: 1. To make red bean paste boil red bean in sugar, salt and water until soft then mash. Set aside. 2. To make asado, boil kasim with pineapple juice, brown sugar, star anise and cinnamon. When kasim is tender add slurry into boiling liquid. 3. To make bola bola combine all ingredients on a bowl then roll into balls. Steam balls or blanch. Set aside. 4. Stuff filling on cuapao.

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CRISPY PRAWN NOODLE SALAD INGREDIENTS AND PROCEDURES. INGREDIENTS: 100 g Rice Noodles 100 g Chitsaro 1 pcs Carrots (Grated) 50 g Baby Spinach 100 g Prawns (Peeled and de-vained) 1 Pc Sili Labuyo ¼ cup Rice Vinegar 3 Tsp Brown Sugar 2 Tbsp Fish Sauce 1 Small Bunch (Mint) Procedure: 1. To make vinaigrette combine, sili labuyo, vinegar, brown sugar, fish sauce and mint then set aside. 2. Fry rice noodles then toss chitsaro, carrots, baby spinach and prawns. 3. Pour vinaigrette then garnish with mint.

ORANGE AND LEMON MARMALADE HOT TEA INGREDIENTS AND PROCEDURES. Ingredients: 3 Tbsp Orange Marmalade 1 ½ Tbsp Lemon Juice 4 Strips Rind of Orange 2 Strips Rind of Lemon 1 Tbsp Sugar 1 ¼ Liter Boiling Water 4 Pcs Tea Bags 2 Pcs Cinnamon Sticks Honey to taste Procedure: 1. Steep teabags with orange maramalade, lemon juice, orange and lemon rind and cinnamon sticks. Let this steep for at least 3 minutes. 2. Add Honey To taste.

VIETNAMESE BANH MI SANDWICH INGREDIENTS AND PROCEDURES. Ingredients: Baguette 500 g Chicken Breast Fillet 2 Tsp 5 Spice Powder 1 Pc Lime Salt Pepper Jalapeno (Sliced) Cilantro Leaves Pickled Cucumber (Sliced) Pickled Carrots (Julienne) Pickled Raddish (Julienne) Country Paté. Mayonnaise Sriracha Procedure: 1. Marinade chicken breast fillet with 5 spice powder, lime, salt and pepper then pan sear. 2. Slice baguette in half then spread mayonnaise on the bottom half of the baguette then top pate, seared chicken, pickled radish, pickled carrot, pickled cucumber, cilantro leaves, jalapeno and then top with the other half of the baguette. Serve.

FISH STEAK WITH TAMARIND BUTTER INGREDIENTS AND PROCEDURES. Ingredients: Butter 500 g Tanigue Fillet Salt Pepper Lemon ½ Cup Butter 2 Tbsp Tamarind Paste 1 Tbsp Kecap Manis 1 Pc Lime Sweet Potato (Grated) Procedure: 1. Season tanigue fillet with salt, pepper and lemon then grill for 5 minutes on each side. 2. Melt Butter then add in tamarind paste, kecap manis. Then Squeeze in lime. 3. Deep fry sweet potato then serve with fish steak.

GINATAANG TINOLANG MANOKINGREDIENTS AND PROCEDURES. Ingredients: 500 g Chicken (Sliced into Serving Pieces) 1 L Chicken Stock 1 Pc White Onion (Sliced) 1 Large Thumb Ginger (Sliced) 1 Pc Papaya (Seeded & Sliced) 1 Bunch Sili Leaves 3 Cloves Garlic (Crushed) 1 Cup Gata Toasted Coconut Procedure: 1. Sauté onion, ginger and garlic until fragrant then add in chicken. Brown chicken then add in chicken stock. Bring to a simmer 2. Pour in gata then simmer. Add papaya then simmer until soften. 3. Add Sili Leaves 4. Season with patis then top toasted coconut.

SAGO'T GULAMAN MACAPUNO PARFAIT INGREDIENTS AND PROCEDURES. Ingredients: 500 ml Coconut Cream, chilled. ¾ Cup Powdered Sugar 2 Cups Sago 2 Cups Gulaman 1 ½ Cup Macapuno ½ Cup Muscovado Sugar Procedure: 1. Chill bowl then add coconut cream and powdered sugar. Whisk until stiff. 2. Line whipped coconut cream on a serving dish then sprinkle muscovado sugar, sago, gulaman and macapuno. Top another layer of whipped coconut cream then sprinkle muscovado sugar then sago, gulaman and macapuno. Repeat again then finish with sago, gulaman and macapuno.

MALAYSIAN ONDE-ONDE INGREDIENTS AND PROCEDURES. Ingredients: 250 g Glutinous Rice Flour 200 ml Pandan Juice 150 g Palm Sugar, finely chopped 100 g Grated Coconut Procedure: 1. To make pandan juice, blend pandan 10 -20 leaves with 3 cups of water. Adjust water if necessary. 2. Bring a pot of water to boil. Prepare the dough. 3. In a bowl, combine glutinous rice flour and pandan juice to make a dough. Adding the pandan juice little by little and knead lightly. 4. Form the though into a small ball, flatten it then place palm sugar then roll it to form a ball. 5. Place the prepared balls into the boiling water. Cook it until it floats to the surface of the boiling water. Drain using a slotted spoon or a colander 6. Roll the cooked onde-onde to the grated coconut. Serve. 7. Enjoy!

JAPANESE YAKITORI INGREDIENTS AND PROCEDURES. Ingredients: 500 g Chicken Thigh Fillet 250 g Chicken Gizzards 250 g Chicken Liver 1 Cup Dark Soy Sauce ½ Cup Mirin 2 Tbsp Sake 2 Tbsp Brown Sugar 3 Cloves Garlic (Minced) 1 Large Thumb Ginger (Grated) Spring Onions (Garnish) Procedure: 1. Combine all ingredients on a bowl then marinade for 1 hour or up to 24 hours. 2. Skewer chicken thigh fillet, liver and gizzard 3. Grill then baste with marinade every turn. 4. Garnish with spring onion. 5. Enjoy!

KOREAN RICE ROLLS (GIMBAP) INGREDIENTS AND PROCEDURES. Ingredients: 4 Cups Japanese Rice (Cooked) 1 Tbsp Sesame Oil 1 Tbsp Sesame Seeds Salt 1 Cup Carrots (Julienne & Blanched) 1 Tsp Sesame Oil 1 Tsp Sugar Salt ½ Cup Spinach (Blanched) 1 Tsp Sesame Oil 2 Cloves Garlic (Minced) Salt Pepper 4 Pc Egg Salt Pepper 100 Grams Ground Pork 1 Tsp Soy Sauce 2 Tsp Honey 3 Cloves Garlic 1/3 Tsp Sesame Oil 1 Tsp Mirin Salt Pepper 4 Sheets Nori Kimchi (Chopped) 4 Pcs Crab Sticks (Pull apart into strips) Procedure: 1. Put rice on a bowl then combine sesame oil and sesame seeds then set aside. 2. Toss carrots with sesame oil and sugar then season with salt. Set aside 3. Toss spinach with sesame oil and garlic then season with salt and pepper. Set aside 4. Beat eggs then season with salt and pepper. Cook eggs omelette style then slice into thick strips. 5. Sautee ground pork with garlic then season with soy sauce, honey,

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