Simple Life Matters

BEEF TENDERLOIN WITH COFFEE AND SPICE RUB INGREDIENTS AND PROCEDURES. Ingredients: 600 grams Beef Tenderloin ½ Tbsp Kapeng Baraco (Finely ground) 1 Tsp Cayenne Pepper 1 Tsp Paprika ½ Tsp Cinnamon Powder 1 Tsp Garlic Powder 1 Tsp Onion Powder Salt Pepper Sauce ¼ Cup Balsamic Reduction 1 Cup Beef Stock 1 Tbsp Flour 1 Tbsp Butter Salt  Pepper Buttered Vegetables (Onion, Garlic, Carrots, Corn, French beans) Procedure: 1. On a bowl combine coffee, cayenne pepper, paprika, cinnamon, garlic powder and onion powder. 2. Season beef with salt and pepper then rub coffee mixture then let it marinade for at least 20 minutes. 3. Preheat pan or griller then smear meat for 3 minutes on each side. Then lower heat then cook for another 2 minutes on each side. Let it rest before serving. 4. Prepare sauce by cooking flour and butter then pour in beef stock. Let this simmer until it thickens. Add in the balsamic reduction. 5. Season with salt

POACHED HERBED MAYA-MAYA INGREDIENTS AND PROCEDURES. Ingredients: 1 Pcs Large Maya-Maya 1 pc Lemon 1 pc Onion 3 cloves Garlic Salt Pepper Herb mixture 2 Cup Japanese Bread Crumbs 1 Bunch Basil 1 Bunch Parsley 1 Bunch Spring Onion 1 Pc Lemon (Juice and Zest) 2 Tbsp Olive Oil Salt Pepper Parsley Lemon Procedure: 1. Prepare poaching liquid by simmering water, lemon, onion, garlic, salt and pepper. Add maya-maya and simmer for 15 minutes. Remove from poaching liquid and transfer into serving dish. 2. To make herb mixture combine all ingredients then top this on poached maya maya. Broil maya-maya until herb mixture starts to crisp.

AMPALAYA CON CARNE ON TINAPA FRIEND RICE INGREDIENTS AND PROCEDURES. Ingredients: 2 Pcs Ampalaya 200 Grams Beef Sirloin (Sliced into strips) 3 Cloves Garlic (Chopped) 1 Pc Red Onion (Large Diced) 1 ½ Cup Beef Stock 2 Tbsp Soy Sauce ½ Tbsp Liquid Seasoning Slurry 2 Tbsp Canola Oil Tinapa Fried Rice 4 Cups Cooked Rice 1 Cup Tinapa (Shredded) 4 Cloves Garlic (Minced) 1 Pc Red Onion (Chopped) 1 Tbsp Soy Sauce 1 Pc Egg (Beatten) Procedure: 1. Season beef with salt and pepper. 2. Heat pan and oil then brown beef then set aside. 3. Saute onion and garlic until fragrant then add in ampalaya. Cook until al dente. Add in beef, stock, soy sauce, liquid seasoning then simmer for 3 minutes. 4. Add slurry to thicken sauce 5. To make tinapa fried rice, sauté onion and garlic until fragrant then add in tinapa then lightly toast. Toss in cooked rice then cook for 5 minutes. 6. Pour soy sauce then scramble egg on the middle then toss to coo

CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES INGREDIENTS AND PROCEDURES. Crispy Salmon Belly 500g whole Salmon Belly (slice into strips) 1 Pc Lemon Salt Pepper Tapioca flour Oil for frying Procedure: 1. Marinade salmon in lemon juice, salt and pepper. 2. Dredge marinated salmon belly to the tapioca flour 3. Fry until golden brown. 4. Roast vegetables on a pan until it caramelize. Pan Roasted vegetables 200g Baby Tomato 100g French Beans 100g Baby Corn 2 cloves garlic (chopped) 1 small red onion (chopped) Fresh Basil Leaves Salt Pepper Olive oil Procedure: 1. Roast vegetables on a pan until it caramelise. Serve with the crispy salmon belly. Sauce 2 tbsp. vinegar 1 pc dayap juice 2 cloves garlic 1 pc. Red onion 6 tbsp. butter Procedure: 1. On a pot, combine vinegar, dayap juice, garlic, onion. Simmer until reduced by half. 2. Turn fire off then add butter while whisking. Top over crispy salmon belly.

GINATAANG KUHOL INGREDIENTS AND PROCEDURES. Ingredients: 1 kilo kuhol, soaked in water for an hour and tail ends removed 2 cups, coconut milk 4 cloves garlic, pounded 3 thumb-sized ginger, crushed 3 pcs labuyo, chopped 3 pcs kalamansi 1 stalk lemongrass, pounded fish sauce, to taste ground pepper, to taste 1 cup kangkong 1 tbsp brown sugar spring onions for garnish Procedure: 1. In a pan, sauté ginger, onions and garlic and chilies until fragrant then add lemon grass .  2. Add the kuhol and season with fish sauce, sugar then add coconut milk. Then add kangkong. Cover and simmer for about 15 minutes.  3. Drizzle with kalamansi butter onto snails and garnish with chopped spring onions.

AVOCADO AND CHOCOLATE TRIFLE INGREDIENTS AND PROCEDURES. Ingredients: 4 Pcs Avocado 1 Cup Cream 1 ½ Cup Semi Sweet Chocolate (Chopped) 2 Cups Cream 3 Tbsp Powdered Sugar Slivered Almonds Procedure: 1. On a food process and add cream and avocado then puree until smooth. Set aside. 2. On a double boiler add chocolate then melt. Set aside to cool 3. Whip cream and sugar until stiff then fold in chocolate. 4. To assemble spoon avocado mixture on a serving bowl then sprinkle almonds then top with chocolate cream. 5. Make 2-3 layers ending with avocado mixture and then top with slivered almonds.

ADOBONG PULA INGREDIENTS AND PROCEDURES. Ingredients ½ cup, achuete oil 500 grams fatty pork belly, sliced 1½ inch wide by 2 inches length  1 kgfresh chicken (adobo cut), include the heart, liver and gizard 2 heads garlic, lightly pounded, skin on 1cuppatis 3 cups kaong vinegar 2 tablespoonsblack whole peppercorn (lightly pounded) 6 bayleaves 1 tablespoonblack whole peppercorn Method In a big container, combine all the ingredients (except bayleaves, 1 of the two garlic heads and the 1 tablespoon black peppercorn) cover and marinade for 3 hours. Make achuete oil, by heating 1 cup of oil in a pan. Once the oil starts to smoke, lower the flame and place two tablespoons of achuete. In less than a minute, the oil will turn from yellow gold to vermillion. Move the seeds occasionally with a wooden spoon; don’t allow the achuete seeds to burn. The oil will be ready in two minutes. Strain and decant the oil in a non-plastic container and discard the spen

DEEP FRIED CHOCOLATE COOKIES INGREDIENTS AND PROCEDURES. Ingredients: 1 pack store bought pancake mix 1 cup milk 2 eggs ½ cup melted butter 2 tsp vegetable oil 10 -12 pcs chocolate cookies Oil for frying For topping: Chocolate syrup Whipped cream Procedure: 1. In a bowl, mix pancake mix, milk, vegetable oil, melted butter and eggs. Mix thoroughly until it forms like a batter. 2. Dip chocolate cookies to the prepared batter and deep fry. Watching it closely until it turns golden brown. 3. Drain fried cookies on paper towels to drain excess oil. 4. Top with a drizzle of chocolate syrup and whipped cream. Serve.

BANANA-LANGKA CREPE INGREDIENTS AND PROCEDURES. Ingredients: 4 pcs Saba (Hinog) 3 tbsp Sugar 2 tbsp Butter Crepe Batter: 1 Cup Flour 2 Pcs Eggs 2 Tbsp Butter (Melted) 2 Tbsp Sugar ½ Cup Milk ½ Cup Water ¼ tsp Salt Butter 1 cup Minatamis na Langka ½ cup Caramel Whipped Cream Procedure: - To make the saba; caramelize saba with sugar and butter. Set aside to cool. - To make crepe batter, combine all ingredients then strain. - Brush pan with butter then pour enough batter on a pan to make a thin layer of crepe wrapper. Lightly brown on one side then do the same on the other side. - Spoon caramelized banana on crepe wrapper then add langka. - Wrap like turon then drizzle caramel and top whipped cream.

HARDINERA INGREDIENTS AND PROCEDURES. Ingredients: 3 tbsp oil 4 tbsp butter 1 pc. white onion, chopped 3 cloves garlic, chopped  1 kilo pork tenderloin, diced into cubes  1 tsp salt 1 tsp pepper 2 cups chicken broth  1 cup tomato sauce 1 cup sweet pickles, diced  1 cup canned spiced ham ¼ cup raisins 1 cup pineapple tidbits, drained 1 pc red bell pepper, diced  1 small can liver spread  ½ - 1 cup Quezo de bola, grated 1 cup bread crumps 3 pcs eggs Banana leaves, softened and cut according to the shape of llanera For Garnish 2-3 pcs hard-boiled eggs, sliced 3-4 pcs pineapple slices  1 small green bell pepper, cut into fine strips  1 small red bell pepper, cut into fine strips Procedure: • Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.  • In a sauté pan, heat oil and sauté onions, let it caramelize and add the garlic.  • Add the pork and sauté until it changes color. Season wit

DULCE PRENDA INGREDIENTS AND PROCEDURES. (Hopiang Kapampangan / La Naval Pastry) Ingredients: Crust: 2 cups araro (arrowroot) or cornstarch 2 cups all-purpose flour 1 tbsp. baking powder ½ tsp. salt 1 cup sugar plus 2 tbsp sugar 6 pcs. Egg yolks ½ cup Kakang gata (coconut milk) ½ cup margarine lemon rind Procedure: 1. In a bowl, mix all dry ingredients except sugar. 2. In another bowl, mix sugar with the remaining ingredients. 3. Using your hands, combine both sets of ingredients and knead into smooth paste dough. 4. Divide the dough into small balls of approximately 30 pieces and set aside. Filling: 3 cups boiled grated cundul (winter melon) 6 pcs egg yolks, slightly beaten 2 tbsp. butter ½ cup white sugar 1 cup gatas damulag (carabao’s milk) 1 can condensed milk dayap rind Procedure: 1. Mix all ingredients and cook over low fire, stirring frequently to avoid burning (at the bottom). 2. Continue cooking u

GRILLED PORK CHOPS WITH DRIED KAMIAS MARINADE INGREDIENTS AND PROCEDURES. Ingredients: 5 pcs Pork Chop 2 Inches Thick 1 cup Dried Kamias ¼ cup Orange Juice 2 tbsp Dijon Mustard 2 tbsp Canola Oil Salt Pepper 2 Pcs Sweet Potato 3 tbsp Honey Salt Pepper Procedure: - Puree dried kamias with orange juice, mustard, oil, salt and pepper. - Marinade pork chop with dried kamias mixture. - Grill pork chop for 8 mins on each side over medium heat. - Fry sweet potato then toss in honey. Season with salt and pepper.

TOGUE STICKS WITH MISO-SOY VINEGAR DIP INGREDIENTS AND PROCEDURES. Ingredients: 250 Grams Togue 1 Pc Carrots (Grated) 1 PC White Onion (Sliced) 3 Cloves Garlic (Minced) 100 Grams Tinapa Galungong 1 Tbsp Cooking Oil Salt Pepper Lumpia Wrapper Egg Wash Miso Soy Vinegar Dip: 2 Tbsp Japanese Miso Paste 1 Cup Vinegar 3 Tbsp Soy Sauce 1 Pc Red Onion (Minced) 2 Cloves Garlic (Miced) 1 Tsp Sugar 1 Thumb Garlic (Minced) Procedure: - Saute onion and garlic until fragrant. - Add in carrots and continue to cook for a minute. - Add togue and tinapa then cook for 3 minutes. Season with salt and pepper. - Spoon togue mixture on lumpia wrapper then roll into sticks seal with egg wash. - Fry until golden brown. To make soy vinegar, combine all ingredients. ALIGUE GLAZED CRISPY CALAMARES Ingredients: 300 g Squid (Sliced into rings) 2 Pcs Egg 1 Cup All Purpose Flour 2 Cups Japanese Breadcrumbs 2 Pcs Eggs (Beaten) 2 Ts

Creamy chicken tortellini soup Ingredients and Procedures. Ingredients: 4 Pcs Chicken Breast Fillet (Cubed) 1 Pc White Onion (Diced) 1 Pc Carrots (Peeled & Diced) 2 Clove Garlic (Minced) 2 Tbsp Flour 1 Tbsp Butter 500 ml Chicken Stock 500 ml Milk ½ Tsp Dried Basil ½ Tsp Dried Oregano 2 Tbsp Vegetable Oil Grated Parmesan Cheese Salt Pepper Parsley Procedure: - Saute onions and carrots then add in chicken breast fillet. Cook for 3 minutes then add in butter and flour, continue to cook for 2 minutes then add basil and oregano. - Add in chicken stock and milk then simmer until creamy then add in tortellini. Cook for another 3 minutes then add in grated Parmesan cheese. Tortellini Pasta Pasta: 1 Cup Flour 1 Pc Egg 1 Tbsp Olive Oil 1 Tsp Vinegar Pinch of Salt Pinch of Pepper Filling: 1 Cup Cream Cheese 1 Cup Spinach Salt Pepper Egg wash Procedure: - To make pasta, make a well with flour then add a

THAI TOM YUM GONG Ingredients and Procedures. Ingredients: - 2 Liter Water - 5 Stalks Lemon Grass (Pounded then tied) - 1 Thumb Galangal (Sliced) - 10 Pcs Kaffir Lime Leaves - 8-10 Pcs Thai Red Chili (Sliced) - 6 Cloves Garlic (Crushed) - ¾ Kg Fresh Water Shimps - 4 Pcs Tomato (Quaretered) - 1 Pc White Onion (Quartered) - 1 Bunch Cilantro (Chopped) - Hand Full of Oyster Mushrooms - 10 Pcs Lime - ½ Cup Evaporated Milk (Optional) - 3 Tbsp Nam Prik - Thai Fish Sauce (To Taste) - Sugar (To Taste) Procedure: http://goo.gl/e8FmSJ 1. Heat water then add in lemongrass, galangal, kafir lime leaves, chilli, garlic then bring to a simmer. 2. Add Shrimps on the broth then let this simmer until shrimps start to change color. 3. Add in tomato, onion and mushrooms simmer for 5 minutes. 4. Season with fish sauce and sugar. 5. Add in Nam Prik and milk (if you choose to make this creamy). Simmer then add in Lime Juice. 6. Add Chopped cilantro t

PINOY PAGETI Ingredients and Procedures. Ingredients: - 100 g Kalabasa, thick sliced - 200 g Sweet potato (kamote) - 1 small Onion - 1 small Garlic, whole - 1 piece Eggplant, grilled, peeled and mashed - 2 ears Corn - 1 piece Corn, boiled and grated - 200 g Spaghetti - 5 pieces Tomato - 6 teaspoons Coconut oil - 2 tablespoons Peanuts - Salt and pepper to taste Procedure: http://goo.gl/J6RWuB 1. Slice unpeeled kalabasa, kamote and peeled onions into tiny cubes. 2. Slice tomatoes and remove the seeds. 3. Heat oil and sauté garlic and onion. 4. Add and sauté tomatoes slowly simmering till boiling. 5. Add sliced kalabasa and kamote and cook. 6. Add the peeled and mashed grilled eggplant. 7. In a separate casserole, boil corn with its corn silk wrapped by its cover. 8. Boil together sliced onions and garlic with the corn. 9. When boiling, add the uncut long spaghetti. 10. Sprinkle salt and coconut oil to the spaghetti. 11. Pour

KOREAN BEEF LETTUCE WRAPS Ingredients and Procedures. Ingredients: - 500 g Beef Breakfast Steak - 1 pc Pear (Grated) - 2 cloves Garlic (Minced) - 3 tbsp Soy Sauce - 1 tsp Chili Flakes - 1 thumb Ginger (Grated) - 1 tbsp Brown Sugar - ½ tbsp Toasted Sesame Seeds - 2 tbsp Vegetable Oil - Salt - Pepper - 3 cups Cooked White Rice - 1 small head Lettuce - 2 cups Kimchi Procedure: http://goo.gl/BXq1Mt 1. Combine all ingredients on a bowl except for rice, lettuce and kimchi. 2. Pan grill beef to preferred doneness. 3. Line a lettuce leaf with kimchi, rice and beef then roll.

FRUIT PUDDING Ingredients and Procedure. Ingredients: - Banana / Papaya / Apple /Guava / Honey dew (alone or a mix of all of these fruits) - 1 cup Full cream milk - 1 teaspoon Oil Procedure: http://goo.gl/1JAAzf

CHICKEN AND TOFU CUTLETS Ingredients and Procedures. Ingredients: - 1 tablespoon Chicken, minced - 1 tablespoon Tofu, silken or firm - 1 tablespoon Pumpkin, soft cooked - ½ Egg - 1 teaspoon Corn flour Procedure: http://goo.gl/1JAAzf

HONGKONG STYLE FRENCH TOAST Ingredients and Procedure. Ingredients: - 6 Pcs White Bread (Sides removed) - Coconut Jam - 3 Pcs Eggs (Beaten) - ¼ Cup Milk - Butter - Condensed Milk - Honey Procedure: http://goo.gl/eqeIQc