Simple Life Matters

HOT CALAMARI SALAD WITH MISO VINAIGRETTE INGREDIENTS AND PROCEDURES. Ingredients: 300 Grams Squid (Cleaned and butterflied and scored) 1 Pc Lemon Juice 1 Tsp Paprika Salt Pepper 1 Small Lolo Rosso Lettuce 1 Small Romain Lettuce 1 Bunch Arugula 1 Pc Red Bell Pepper (Julienne) 1 Pc Green Bell Pepper (Julienne) 1 Pc Cucumber (Julienne) 2 Cups Cherry Tomato (Halved) Procedure: 1. Blanch Squid for until squids starts to curl then spoon out squid. Squeeze in lemon juice and season with salt, pepper and paprika 2. Toss greens and vegetables with miso vinaigrette then top squid and cherry tomatoes. credit: idol sa kusina MIS VINAIGRETTE Ingredients:  1 Cup Extra Virgin Olive Oil ¼ Cup White Vinegar 1 Tbsp Red Miso Paste 1 Pc Lime Juice Procedure: 1. On a bowl pour white vinear, red miso paste and lime juice. 2. Slowly add olive oil while whisking. 3. Season with salt and pepper.

BEANAMITA INGREDIENTS AND PROCEDURES. Ingredients: 8 pcs. Long green finger chilli (siling haba) ¼ bar cheese, cut into sticks 2 packs Pork & Beans 100g 250 ml cooking oil, for frying 1 pc. Ripe mango, cut into strips 10 pcs. Lumpia wrapper Procedure: 1. Make a long slit from the base of the styem to the tip of the chilis.  2. Scrape out the seeds then wash the chilis. fill each chilli with at least 1 tbsp of Hunt’s Pork & Beans and 1 stick of cheese. 3. Place the stuffed chilli on top of the lumpia wrapper, then add mango strips on the side. Fold the sides of the wrapper to secure the chilli, then roll tightly until chilli is fully covered. Seal with a dab of water.  4. Repeat until all chilis are wrapped. 5. Fry wrapped chilis over medium fire until it turns golden brown.  6. Drain oil using paper towels. 7. Serve

KALDERETA RAVIOLI WITH TOMATO CREAM SAUCE INGREDIENTS AND PROCEDURES. Kaldereta Ingredients: 500 g Ground Beef 1 pc Onion (Minced) 4 Cloves Garlic (Minced) 1 Pc Red Bell Pepper (Small Dice) 1 Pc Green Bell Pepper (Small Diced) 2 Tbsp Liver Spread 1 Pc SiliLabuyo 1 Pc Carrots (Small Dice) ¼ Cup Green Olives (Small Dice) 3 Tbsp Tomato Paste ½ Cup Beef Stock 200 Grams Quick Melting Cheese Procedure: 1. To make the Kaldereta filling, heat pand and oil then satue onion, garlic, sililabuyo, bell peppers and carrots. 2. Add in ground beef then brown a little. Add in tomato paste and continue to cook for a minute then add liver spread and pour beef stock and simmer until stock as reduced to about half. 3. Remove from heat then cool. 4. Add in Quick melting cheese 5. Roll out pasta sheets then spoon kaldereta mixture on pasta sheets leaving about ½ an inch gaps. Brush egg wash on gaps then top another pasta sheet. Press gaps to seal. Cut into squares then press edges to ma

APPLE CINNAMON TURON INGREDIENTS AND PROCEDURES. Ingredients: 8 Pcs Green Apples (Peeled and sliced) 1 tsp Cinnamon 2 Tbsp Brown Sugar Spring Roll Wrapper/Lumpia Wrapper Egg Wash Extra Brown Sugar Procedure: 1. On a pan add in apples, cinnamon and browns sugar 2. Cook until apples has caramelized then set aside to cool 3. Lay spring roll wrapper on a flat surface then spoon apple mixture. 4. Roll then seal with egg wash 5. Fry until slightly golden brown then sprinkle brown sugar. Continue to cook unil sugar has melted and caramelized then coat apple turon. Remove apple turon and let it cool alittle before serving.

KINUNOT NA ALIMASAG INGREDIENTS AND PROCEDURES. Ingredients: 500 Grams Crab Meat 500 Ml Coconut Milk 250 Ml Coconut Cream 1 CupMalungay 1 Pc Red Onion (Sliced) 3 Cloves Garlic (Minced) 1 Thumb Ginger (Crushed) ¾ Cup Vinegar 3 Pcs SiliHaba 1 Pc SiliLabuyo Salt Pepper Procedure: 1. Marinade crab meat with garlic, vinegar, salt and pepper for 10 minutes. Drain Marinade. 2. On a pan combine onion, ginger, silihaba, sililabuyo and coconut milk and cook for 5 minutes. 3. Add in crab meat and continue to cook for 5 minutes then add in malungay leaves. 4. Pour in coconut cream and simmer until thickened.

SINANGLAY NA MAYA-MAYA INGREDIENTS AND PROCEDURES. Ingredients:  1 Pc Maya Maya (Medium, Cleaned) 4 Pcs Bok Choy 4 Cloves Garlic (Chopped) 1 Pc Red Onion (Diced) 1 Thumb Ginger 4 Pcs Tomato (Diced) 2 Pcs SiliHaba 2 Cups Coconut Milk ½ Cup Water Salt Procedure: 1. On a bowl combine garlic, onion, ginger and tomatoes then season with salt and pepper. 2. Stuff mayamaya with garlic mixure then wrap bokchoy and secure with twine. 3. Arrange mayamaya on a deep pan then pour coconut milk, water and silihaba let this simmer the Cook for 20 minutes covered. 4. Remove twine and serve

POCHERO INGREDIENTS AND PROCEDURES. Ingredients: 1 kilo pork kasim 2 pcs. Medium sized onions 5 pcs. Medium sized tomatoes 1 pack Hunt’s Tomato Sauce 250g 1 can Hunt’s Pork & Beans 390g 1 pc. Pork bouillon, diluted in ¼ cup hot water 1 tie Baguio Pechay ½ pc cabbage 10-15 pcs. Baguio beans 3 pcs. Saging sabaa ¾ cup water Patis to taste Soy sauce to taste Procedure: 1. Saute onions and tomatoes. Add pork and brown slightly. 2. Add diluted pork cube, Hunt’s Tomato Sauce and Hunt’s Pork & Beans 3. Let it boil on low fire until pork is tender. Add patis and soy sauce to taste, then add saba and Baguio beans. 4. After 5 minutes, or until desired softness of saba and Baguio beans is reached, add other vegetables. 5. Cook for another 5 minutes or until desired softness of vegetables is reached.

PINEAPPLE COCONUT SLUSH INGREDIENTS AND PROCEDURES. Ingredients:  1 Pc Pineapple (Peeled, core removed and sliced) ½ Cup Sugar Syrup 1 cup buko meat, shredded 1 Pc Cucumber (Peeled, seeded and sliced) 500 Ml Coconut Juice Ice Cubes Procedure: 1. Place all ingredients on a blender and puree until smooth 2. Pour back into the Pineapple 3. Serve

LECHE FRITA INGREDIENTS AND PROCEDURES. Ingredients:  1 Liter Milk ½ Cup Olive oil 2 Eggs 60 Grams Corn flour 60 Grams All Purpose Flour 1 stick of Cinnamon For Dusting 115 Grams Sugar Ground Cinnamon Oil for frying Procedure: 1. Dilute the flour together with the corn flour and sugar in ¼ l of milk and olive oil . 2. In low heat boil the rest of the milk with the cinnamon stick for 5-10 and add it, after straining, into the paste made earlier. 3. Simmer the mixture on a low heat, without stopping stirring, for a period of 10 minutes. Put it on a tray greased with oil and allow to cool. 4. Once the mixture is cold, cut it into rectangles. Dredge it into flour and beaten egg and frying them on a medium heat in the Dry off the excess oil and sprinkle them with sugar and ground cinnamon.

BEEF ROULADE WITH ESPAGNOLE SAUCE INGREDIENTS AND PROCEDURES. Espagnole 1 Pc Carrots (Diced) 1 Pc White Onion (Diced) 2 Stalks Celery (Diced) 2 Tbsp Flour 2 Tbsp Butter 1 Liter Brown Stock 2 Tsp Tomato Paste 1 Pc Bay Leaf 1 Bunch Thyme 1 Bunch Parsley 1 Tsp Pepper Corns Procedure: 1. Wrap bay leaf, thyme, parsley and pepper corns on a cheese cloth. 2. On a pot sauté carrots, onion and celery until caramelized. 3. Add in flour and butter and continue to cook until golden brown. 4. While whisking add in stock slowly. Keep whisking until smooth 5. Add in herbs 6. Simmer until sauce is thick enough to cover the back of a wooden spoon. 7. Strain sauce. Beef Roulade 6 Slices Beef Sirloin (1/4 inch thick about 120 grams each) 1 Pc Carrots (Baton Slices & Blanched) 18 Pcs Asparagus (Peeled & Blanched) 1 Pc White Onion (Julienne) 1 Bunch Thyme 1 Bunch Rosemary Dijon Mustard Twine

SEARED TANIGUE WITH VELOUTE SAUCE INGREDIENTS AND PROCEDURES. 4 Pcs Tanigue Fillet (200 grams each) 1 Bunch Dill (Chopped) 1 Pc Lemon (Juice) Salt Pepper Veloute Sauce 1 Tbsp Capers 1 Pc Lemon 2 Pcs Shallots ¼ Cup White Wine Vinegar Buttered Vegetables Rice Brown Rice Procedure: 1. Marinade tanigue fillet with dill, lemon juice and then season with salt and pepper. 2. Heat pan then pan sear for 3 minutes on each side. Set aside to rest. 3. On a pan add white wine and shallots then simmer until vinegar has reduced. 4. Add in capers then pour in veloute. 5. Squeeze in lemon then whisk until smooth. 6. Season with salt and pepper then serve with  fish.

CHICKEN AND CREAM SAUCE INGREDIENTS AND PROCEDURES. Béchamel sauce Ingredients: 2 Tbsp Butter 2 Tbsp Four 3 Cups Milk 1 Pc Bay Leaf 1 Tsp Nutmeg Salt Pepper Procedure: 1. Melt butter and cook flour for a minute over low medium heat. 2. Pour in milk and add in bay leaf. Simmer until milk thickens enough to cover the back of a wooden spoon. 3. Add in nutmeg then season with salt and pepper. Chicken and cream sauce Ingredients: 5 pcs Whole Chicken Thigh and Leg ¼ Cup Mustard 1 Bunch Thyme 1 Bunch Oregano 1 Tsp Paprika 2 Tbsp Olive Oil Salt Pepper 2 Cups Béchamel ¼ Cup Fine Bread Crumbs 3 Tbsp Butter (Melted) 2 Tbsp Parsley (Chopped) Procedure: 1. Combine mustard, thyme, Oregano, paprika, olive oil and season with salt and pepper. Then massage this on chicken. 2. Pan grill until done. 3. On a bowl combine breadcrumbs, butter and parsley. Set aside. 4. Arrange chicken on a baking pan then spoon Béchamel

STEWED MEATBALLS WITH ORSO PASTA INGREDIENTS AND PROCEDURES. Tomato sauce Ingredients: 1.5 Kg Tomato 1 Pc Carrots (Peeled & Diced) 2 Pcs White Onion (Diced) 2 Stalks Celery (Diced) 3 Cloves Garlic (Chopped) 1 Liter Beef/Chicken Stock Salt Pepper Sugar to taste Procedure: 1. Boil water then scour bottom of tomatoes. Drop on boiling water to loosen skin then drop on ice water. Peel. Slice tomato in half to remove seeds then strain seeds for juice. Save. 2. Saute onion, carrots, celery and garlic until caramelized then add in peeled tomatoes. Cook until tomatoes has softened then add in Stock 3. Simmer until tomato sauce has reduced. Meatballs 1 kg ground beef ½ cup bread crumbs 2 pc. eggs ½ cup milk 1 pc large onion (chopped) 1 tsp Worcestershire sauce ¼ cup parmesan cheese 2 cloves garlic (minced) 2 tbsp parsley chopped Salt Pepper Procedure: 1. Mix all ingredients together and kneed until smooth. 2. Roll i

GRILLED DONUTS INGREDIENTS AND PROCEDURES. Ingredients : 12 Pcs Donuts Butter Sugar Fresh Fruits Strawberries BlueBerries Mango Kiwi Caramel ½ Cup Sugar 3 Tbsp Butter ½ Cup Cream ¼ Cup Condensed Milk Pinch Salt Procedure : 1. On a clean pan melt sugar until light brown. 2. Add in butter and cream. Whisk until smooth then add in condense milk 3. Add Salt Assembly Procedure : 1. Heat grill pan then brush donuts with butter then sprinkle some sugar 2. Grill donuts until lightly caramelized 3. Top with fresh fruits/caramel/chocolates

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.

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.

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.

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.