Simple Life Matters

SARDINES AND POTATO FRITTERS INGREDIENTS AND PROCEDURES. Ingredients: 3 Pcs Potatoes Grated 2 Cans King Cup Sardines 1 Pc White Onion (Diced) 1 Tsp Baking Soda 2 Pcs Eggs 1 Tsp Paprika ½ Cup Milk 1 Cup Flour 2 Tbsp Olive Oil 1 Pc Green Bell Peppers Basil (Chiffonade) Oil for deep frying Salt Pepper Ranch Dressing Spring onion for garnish Procedure: 1. Combine all ingredient on a bowl then mix until smooth 2. Heat pan then and oil spoon mixture on oil then cook until golden brown. 3. Place on a plate lined with paper towel.

DALAG EXPRESS INGREDIENTS AND PROCEDURES. Ingredients: 500 g Dalag (Sliced into steaks) 100 g Pork Fat (Diced) 2 Pcs Red Onion (Diced) 3 Cloves Garlic (Minced) 1 Thumb Ginger (Chopped) 6 Pcs Green Chilli (Sliced) ¼ Cup Bagoong 2 Tbsp Vegetable Oil 3 Cups Coconut Milk Salt Pepper Procedure: 1. Render pork fat then saute onion, garlic and ginger until fragrant then add in bagoong and chilli.  2. Saute for 2 minutes then add in coconut milk.  3. Bring to a simmer then add in dalag. Simmer until dalag starts to flake then season with salt and pepper.

KAMOTENG KAHOY AND RED MUNGGO WITH GATA SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 4 Pcs Kamoteng Kahoy (Boiled and mashed) 2 Cups Sweetened Red Mungo Beans ½ Cup Condensed Milk ¼ Cup Honey Spring Roll Wrapper Gata Sauce 2 Cups Gata 1 Cup Honey 2 Pcs Pandan Leaves Pinipig Procedure: 1. On a bowl combine kamoteng kahoy, sweet red mungo beans, condensed milk and honey. 2. Spoon into spring roll wrappers then seal with water. Deep fry until golden brown. Place into cooling rack. 3. To make gata sauce, combine all ingredients on a sauce pan then simmer until gata starts to thicken. Serve with kamoteng kahoy spring roll then sprinkle with pinipig.

PILI CRUSTED TANIGUE FILLET WITH HOT MANGO DIP INGREDIENTS AND PROCEDURES. Ingredients: 500 g Tanigue Fillet 1 Cup Pili Nuts (Crushed) ½ Cup Bread Crumbs ½ Cup Butter (Chilled) 1 Bunch Parsley (Chopped) Lemon Salt Pepper Hot Mango Dip 3 Pcs Ripe Mango (Diced) 1 Pc Red Onion (Chopped) 2 Cloves Garlic (Minced) 2 Tbsp Honey 1 Bunch Wansuy Lime Salt Pepper Procedure: 1. On a bowl combine pili nuts, bread crumbs, butter and parsley. Set aside on a chillier. 2. Season tanigue fillet with salt, pepper and lemon juice then pan sear for 6 minutes on each side. Top pili nuts mixture over tanigue fillet then lower heat and cover pan. When Pili mixture has hardened and set place on serving plate and serve with hot mango dip. 3. To make hot mango dip, combine all ingredients except for wansuy then cook until mangos has softened. When mangoes has softened, remove from fire then add wansuy and squeeze in lime and grate zest. Serve with

SARDINES OMELETTE INGREDIENTS AND PROCEDURES. Ingredients: 2 Cans Sardines 1 Pc Red Onion (Diced) 1 Pc Green Bell Pepper (Diced) 1 Pc Red Bell Pepper (Diced) 3 Cloves Garlic (Minced) 6 Pcs Eggs (Beaten) 1 Bunch Parsley (Chopped) 2 Tbsp Canola Oil Salt Pepper Parsley for garnish Procedure: 1. Saute onion, garlic and peppers until fragrant then add in King Cup Sardines. Cook to heat sardines then remove mixture from pan and set aside. 2. Beat eggs with parsley then season with salt and pepper. On the same pan add eggs then cook until its about to set then add in sardine mixture. Flip then brown on the other side.

CHASHU RAMEN WITH AJI TAMAGO INGREDIENTS AND PROCEDURES. Ingredients:  1 Kg Chicken Bones 1 Kg Beef Bones 1 Kg Pork Bones 3 Pcs Leeks 2 Pcs White Onion (Quartered) 3 Cloves Garlic 1 Pc Carrots 3 Liters Dashi Stock 4 Pcs Kombu Chashu 1 Kg Pork Belly (Rolled and tied with butchers twine) ½ Cup Japanese Soy Sauce 1 Cup Sake 1 Cup Mirin ½ Cup Sugar 4 Pcs Leeks 6 Cloves Garilc (Peeled Crushed) 1 Thumb Ginger (Peeled) 2 Pcs Red Onion (Peeled) 2 L Dashi Stock Aji Tamago 5 Pcs Eggs 3 Cups Charshu Broth Ramen Noodles Leeks Straw mushrooms Shitake Mushroom Sesame Oil Procedure: 1. To make the ramen stock roast pork bones, beef bones, and chicken bones on a pot together with leeks, onion, garlic and carrots. Roast until dark brown then add in dashi stock and combu. Simmer for until reduced by half then fill pot with water and do this 3 times. Final stock should be reduced by half. Set aside until ready to use. 2

BEEF SUKIYAKI INGREDIENTS AND PROCEDURES. INGREDIENTS: 500 g Beef Sukiyaki Cut 1 ½ Cup Dashi Stock ½ Cup Soy Sauce ½ Cup Mirin ¼ Cup White Sugar 2 Pcs Leeks (Sliced) 1 Pc White Onion (Sliced) 3 Cloves Garlic (Minced) 5 Pcs Shitake Mushroom (Sliced) 1 Block Silken Tofu (Diced) 2 Tbsp Canola Oil Sesame Oil Sesame Seeds Salt Pepper 3 Pcs Egg Procedure: 1. Sauté onion, leeks and garlic until fragrant. 2. Brown beef then add in mirin, soy sauce and continue to cook for a minute. Add in dashi stock then bring to a simmer season with salt and pepper. Crack egg over beef then cover to let the egg cook. 3. Sprinkle with sesame oil and sesame seeds. Garnish with leeks. 4. Serve with rice or with noodles.

BEEF SATAY IN PEANUT SAUCE IN STIR-FRIED NOODLES INGREDIENTS AND PROCEDURES. Beef 500 G Beef Sirloin 1 Pc Shallots (Sliced) 3 Cloves Garlic (Minced) 2 Pcs Lemongrass (Chopped) ½ Tbsp Brown Sugar 3 Tbsp Soy Sauce Salt Pepper Peanut Sauce: 3 Pcs Shallots (Chopped) 2 Cloves Garlic (Minced) 2 Pcs Lemongrass (Minced) 2 Tsp Curry Powder 1 Cup Peanut Butter ¼ Cup Roasted Peanuts ½ Cup Beef Stock Stir Fried Noodles: 300 g Rice Noodles 2 Pcs Red Onion (Sliced) 3 Cloves Garlic (Minced) 1 Pc Carrots (Sliced) 1 Thumb Ginger 1 Bunch Spring Onions (Sliced) 1 Cup Togue 3 Tbsp Soy Sauce 1 Tbsp Brown Sugar 1 Tbsp Canola Oil Fish Sauce Salt Pepper 4 Tbsp Sweet Soy Sauce ½ Cup Coconut Milk Procedure: 1. Marinade the beef with shallots, garlic, lemongrass, brown sugar, soy sauce, salt and pepper for at least 1 hour. 2. Grill beef for 3 mins on each side. 3. For the peanut sauce combine all ingredients on a pot

BALSAMIC CHICKEN AND CHEESY MUSHROOM SOUP INGREDIENTS AND PROCEDURES. Ingredients: Chicken 1 Pc Chicken (Sliced into quarters) Rosemary Thyme Mustard Salt Pepper Balsamic Glaze ½ Cup Balsamic Vinegar 2 tbsp Honey 1 tbsp Mustard Cheesy Mushroom Soup  1 kg Fresh Button Mushroom 1 Pc White Onion (Diced) 3 Cloves Garlic (Minced) 1.5 L Chicken Stock 3 Tbsp Flour 2 Tbsp Butter ½ Cup Cream ½ Cup Cheddar Cheese Procedure: 1. To make the chicken rub chicken with mustard, thyme, rosemary, salt and pepper. Grill or bake chicken until done. 2. To make balsamic glaze, combine all ingredient on a bowl then mix well. Brush mixture on chicken then broil until lightly caramelized. 3. To make cheesy mushroom soup, sauté mushroom with onion and garlic until caramelized. Add in flour then cook for 2 minutes then add in chicken stock then simmer until thicken. Pour in cream then puree until smooth. Add in cheddar cheese then stir until c

PAN FRIED SALMON WITH ROSEMARY CREAM SAUCE AND ONION SOUP INGREDIENTS AND PROCEDURES. Ingredients: Pan Fried Salmon 500 g Salmon Fillet (Sliced into 3 portions) Salt Pepper Rosemary Cream Sauce 3 Sprigs Rosemary 3 Cloves Garlic (Minced) 2 Tbsp Butter 1 Tbsp Olive Oil 3 Tbsp Flour ½ Cup Cream 1 Cup Chicken Stock ¼ Cup Parmesan Cheese 1 Pc Lemon Onion Soup 500 g White Onion (Thinly Sliced) ½ Cup Butter 3 Cloves Garlic (Sliced) 2 Pcs Bay Leaf ¼ Cup Dry White Wine 1.5 L Beef Stock Baguette Gruyere Cheese 1. To make pan fried salmon, season salmon with salt and pepper then pan fry for 6 minutes on each side. 2. To make Rosemary Cream Sauce, heat butter and oil then add garlic and rosemary. Infuse for 2 minutes then add in flour, continue to cook for 2 minutes then add in chicken stock. Simmer until thicken then add in cream. Add in Parmesan cheese then squeeze in lemon. Season with salt and pepper. 3. To make onion so

COTTAGE PIE (c/o Rhian Ramos and Nadine Howell) Ingredients and Procedures. Ingredients: 1 tbsp butter 2 tbsp flour 4 pcs. Tomatoes, chopped (in the episode, they use the bottled puttanesca sauce of their mom) 1 kg ground beef ½ onion, chopped  3 cloves garlic, chopped 1 carrot, diced 100 grams button mushroom 280 grams cheese, grated 2 heads cauliflower, chopped Salt and pepper to taste Procedure: 1. In a pan, sauté the onion, garlic and tomatoes in butter.  2. Add the beef, carrots and mushroom. Sauté until the beef render its fat. 3. Add the flour to the sautéed beef mixture. Mix until well combined and the flour is cooked. 4. To make the cauliflower mash, boil water in a pot. Once the water boil, add the chopped heads of cauliflower. Cook until tender. 5. When the cauliflower is tender, drain the cooked cauliflower and mash it using a potato masher. 6. To layer the pie, fill a serving container or a baking pan with the beef mixt

CHOCO-PEANUT BUTTER PUDDING INGREDIENTS AND PROCEDURES. Ingredients:  1/3 cup Brown Sugar 2 tbsp Cornstarch 2 tablespoons Dutch process cocoa 1 1/2 cups Milk 1/2 cup All Purpose Cream 60 Grams Semi Sweet Chocolate (Chopped) 1/4 cup creamy peanut butter 1 Tbsp Peanuts (Chopped) 1. On a pan combine brown sugar, cornstarch, cocoa, milk and cream then whisk until smooth.  2. Turn on heat then bring to a simmer when mixture is thick remove from heat then add in peanut butter and chocolate.  3. Mix until chocolate melts then add in peanuts.

PAD THAI INGREDIENTS AND PROCEDURES. Ingredients: 500 Grams Rice Noodles (Soaked in hot water) 3 Pcs Leeks (Sliced) 2 Pcs Thai Green Chillies 2 Pcs Thai Red Chillies  4 Tbsp Lime Juice 2 Tbsp Fish Sauce 3 Tbsp Brown Sugar 2 Tbsp Canola Oil 200 Grams Chicken Thigh Fillet 500 Grams Prawns 1 Cup Bean Sprouts 2 Pcs Eggs ¼ cup Roasted Peanuts 1 Bunch Cilantro Lime Procedure: 1. Heat oil then sauté leeks, and chillies until fragrant then add in chicken. Cook until done then add in prawns then cook until it changes color. 2. Combine lime juice, fish sauce and brown sugar. Pour this into pan. Add in beaten eggs then mix well. 3. Toss in noodles then add cilantro and peanuts. Top with lime and cilantro while serving.

THAI ICED COFFEE WITH COCONUT MILK AND BLACK JELLY INGREDIENTS AND PROCEDURES. Ingredients: 50 Grams Ground Barako Coffee 500 ml Boiling Water Sugar (To Taste) 8 Tbsp Condensed Milk ½ Cup Coconut Milk 4 pcs Cardamom Pods/Ground Gardamom Black Jelly Procedure: 1. On a pot, combine coffee, sugar and cardamom in a pot then add in boiling water. Let this steep for 10 minutes, then strain. 2. Pour condensed milk on serving lass then fill with ice. Pour coffee on glass then top with black jelly and coconut milk.

SUNSHINE DIZON’S Mommys best tuna  Ingredients and Procedures. Ingredients: Oil Unsalted Butter 1 sliced whole White Onion 1 Can Sliced button mushrooms  1 small can Chopped Pimento 1 can Corn Kernels drained 1 small pack Frozen Peas and Carrots 2 big cans Tuna Light in Oil drained 1 can Mushroom Soup 1 small can Cooking Cream  Salt and Pepper to taste Add a little hot water to adjust consistency You can use it for rice topping or pasta sauce. Procedure: 1. In a pan, melt butter and sauté onions and button mushrooms 2. Add chopped pimiento, peas and carrots. Sauté until vegetables are cooked.  3. Add tuna and mushroom soup. Simmer.  4. Add the cooking cream adjusting the fire in low then season with salt and pepper. 5. If it’s too thick, add hot water. 6. Serve on top of pasta or rice.

SHRIMP CAKES WITH TAMARIND SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 1kg Shrimps (Peeled and de veined) 4 cloves Garlic 1 Bunch Cilantro 1 Tsp baking Powder 2 Pc Lime Fish Sauce (To Taste) Japanese Bread Crumbs Salt Pepper Oil for frying Tamarind Sauce 1 Tbsp Tamarind Paste ½ tsp. Fish Sauce 1 Pcs Thai Red Chilli 1/8 Cup Water 1 Tbsp Cornstarch Bunch Cilantro Leaves Procedure: 1. On a food processor combine all ingredients except for bread crumbs of shrimp cake. Pulse until smooth then roll into desired shape. Dredge in bread crumbs. Deep fry until golden brown. 2. To make tamarind sauce, combine all ingredients then heat to thicken. Serve with shrimp cakes.

CHICKEN AND PAPAYA CURRY INGREDIENTS AND PROCEDURES. Ingredients: 1 Whole chicken (chopped into 12 pcs) 1 Pc Papaya 4 pcs Shallots (Sliced) 2 Stalks Lemongrass 4 Tbsp Red Thai Curry Paste 2 Tbsp Brown Sugar Fish Sauce (to taste) 4 pcs Kaffir Lime Leaves 1 Pc Lime 500 Ml Coconut Milk 1 Bunch Cilantro Salt Pepper Procedure: 1. Season chicken with salt and pepper then brown. Set aside. 2. On the same pan sauté shallots and lemongrass until fragrant then add in chicken.  3. Continue to cook for 5 minutes then add in red curry paste and cook for a minute. 4. Add coconut milk and kaffir leaves. Simmer until chicken is almost cooked then add in papaya. 5. Add in Sugar, lime and cilantro. 6. Season with fish sauce, salt and pepper.

Perfect for merienda: UBE MACAPUNO TURN-OVER WITH VANILLA ICE CREAM. Ingredients: 1 Cup Ube ½ Cup Macapuno Puff Pastry Egg Powdered Sugar Vanilla Ice Cream Oil for frying. Procedure: 1. On a mixing bowl combine ube and macapuno then spoon on puff pastry 2. Brush sides of the puff pastry with egg wash then fold into triangles. Crimp the sides with fork. 3. Deep fry until golden brown. 4. Dust with powdered sugar then serve with ice cream.

BEER BATTER DORY IN GARLIC AIOLI SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 500 grams Cream dory 1 can Malt beer 1 ½ cup Flour 1 Egg Salt Pepper 1 tsp. Paprika Cooking oil for deep frying Garlic aioli sauce 1 ½ cup Mayo 2 tbsp Olive oil 4 cloves Garlic finely chopped 1 Lemon, juiced Criss cross cut fries (store bought) Procedure: 1. Season fish with salt and pepper 2. In a bowl, mix flour and slowly until it looks like a pancake batter. Season with salt and pepper. 3. Dip fish on the prepared butter and fry until golden brown. 4. To make the sauce, in a bowl add mayo, garlic, olive oil and lemon juice. Mix well. 5. Serve the fish with the fries.

SEAFOOD BINALOT WITH OIL BASED PASTA INGREDIENTS AND PROCEDURES. Ingredients: 200g Mussels 200g Clams 300g Mahi-Mahi Fillet 300g Shrimp 2 Pcs Lemon 1 head Garlic (Minched) 1 Pc White Onion (Sliced) 1 Bunch Basil 6 pcs Tomatoes (Quartered) Olive oil Salt Pepper Large Banana Leaves 800g Spaghetti 4 cloves garlic (Minced) 1 pc Onion (Chopped) 1 Bunch Basil 2 tbsp Capers 2 Tbsp Olives ¼ Cup White Wine 4 Tbsp Olive Oil Procedure: 1. Lay banana leaves on a table then top seafood, onion, garlic, tomatoes then drizzle olive oil season with salt and pepper. Fold and seal with bamboo skewers. Over or pan grill for 20-30 minutes. Serve with pasta. 2. To make pasta, heat olive oil on pan then sweat onions until caramelized then add in garlic. Deglaze with white wine then simmer until reduced. Add in basil, capers, olives then toss in spaghetti. Serve with seafood.