Simple Life Matters

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,

GRILLED CHICKEN SALAD WITH LEMON VINAIGRETTE. Grilled Chicken: 300 grams Chicken Breast Fillet Paprika Salt Pepper Salad Greens: 1 Small Head Iceburg Lettuce 1 Small Head Romaine Lettuce 1 Small Head Lolo Rosso Lettuce ¼ Cup Black Olives (Sliced) ¼ Cup Green Olives (Sliced) 1 Block Kesong Puti (Crumbled) 1 Pc Red Bell Pepper (Minced) 3 Pcs Bacon (Fried until crispy then crushed) Vinaigrette: 2 Pcs Lemon 1 Cup Olive Oil 1 Pc Red Onion (Minced) Paprika – to taste Salt – to taste  Pepper – to taste  Sugar –to taste Procedure: 1. To make the Vinaigrette add lemon, red bell pepper and onion on a bowl then season with salt and pepper. Slowly whisk in olive oil. Set aside. 2. Season chicken with paprika, salt and pepper then grill. 3. To assemble, mix all lettuce then toss with vinaigrette. Top olives, kesong puti and sliced grilled chicken. Top bacon bits.

AVOCADO DESSERT INGREDIENTS AND PROCEDURES. 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.

TOFU AND MUSHROOMS INGREDIENTS AND PROCEDURES. 2 tablespoon olive oil 1 tablespoon cumin seeds  1 tablespoon turmeric powder 1 tablespoon red chilli powder 1 tablespoon Garam Masala 2 tablespoon coriander powder 2 cups water 2 large onions, sliced 200 grams mushroom  200 grams tofu coriander leaves salt to taste cooked brown rice pita bread Procedure: 1. In a pan, heat olive oil. Add cumin seeds, turmeric powder, onions, tomatoes, and water. Mix thoroughly and let it simmer. 2. Add the cumin, chilli powder and garam masala to the mixture. Mix it well.  3. Then add the tofu and mushrooms to the mixture. Season with salt and pepper and let it sit for a while so that the tofu absorbs all the flavour.  4. Serve with brown rice or Pita bread. Garnish with coriander leaves.

PORK CUAPAO INGREDIENTS AND PROCEDURES. Ingredients:  Cuapao bread  ½ kilo Pork liempo/kasim cut into 2 by 3 inches  2 tbsp Cooking oil 1 pc Laurel leaf ¼ cup Oyster sauce ¼ cup Dark Soy sauce 1 tbsp Chinese five spice 1 tbsp. garlic, chopped 1 tbsp. onion, chopped 2 pcs. star anise ¼ cup Chinese wine Toppings: Century egg Kiam chai (pickled mustard greens) Chopped peanuts Procedure:  1. In a pan, sauté onion garlic, pork in oil. Wait for the pork to brown. 2. Add dark soy sauce, star anise, laurel leaf, Chinese wine. Mix thoroughly and let it simmer covered until the pork is tender. 3. To assemble: fill mantao bread with pork, kiam chai and century eggs, sprinkle with chopped peanuts. Mantou ½ cup milk, warm ¼ cup water, warm 1 tbsp. dry yeast 2 tbsp vegetable oil 2 ½ cup all purpose flour ¼ cup sugar 1 ½ teaspoon salt 1 ½ teaspoon, baking powder Procedure: 1. In a bowl, pour warm milk, warm water an

BANANA-MANGO-LANGKA TURON ala MODE INGREDIENTS AND PROCEDURES. 8 Pcs Banana Lakatan (Sliced) 2 pcs Mango (Diced) 1 Cup Langka Spring Roll Wrapper Egg Wash Oil for deep frying 4 Tbsp Sugar 2 Tbsp Butter Vanilla Ice Cream Pinipig Procedure: 1. In a pan, heat oil for deep frying. 2. Assemble banana, langka, mangoes on a sheet of lumpia wrapper. Sprinkle a small amount of sugar and pinipig. Roll it and secure with an egg wash. 3. Fry until golden brown. 4. Melt Butter on a pan and sugar. Let it caramelize. 5. Serve with ice cream. Drizzle with caramel mixture syrup then garnish with pinipig.

SARDINES PATE INGREDIENTS AND PROCEDURES. Ingredients: 2 Cans King Cup Sardines (Drained) 3 Pc Shallots (Peeled) 1 Block Cream Cheese ½ Cup Cream 1 Bunch Chives 2 Tbsp Olive Oil 1 Pc Lemon Juice Chili Flakes (To taste) Salted Crackers Parsley for garnish Procedure: 1. Combine all ingredients on a food processor then puree until smooth 2. Serve with Salted Crackers

BRINGHE STUFFED CHICKEN INGREDIENTS AND PROCEDURES. 1 Pc Chicken Procedure: 1. Stuff chicken with rice then truss chicken. 2. Grill/Steam/Roast chicken until done Bringhe Ingredients: 1 tbsp garlic, crushed 2 pcs. Onions, sliced 2 tbsp luyang dilaw (ange) 3 cups malagkit rice 4 cups kakang gata ½ cup water or broth ½ kg cooked chicken 1/3 kg cooked pork 1 pc. Chorizo de bilbao 2 pcs. Green and red sweet pepper 1 cup gisantes (green peas) 1 pc. Bay leaf salt and pepper to taste Procedure: 1. Sauté garlic, onions and luyang dilaw in oil. Stir for a while and add malagkit rice. 2. Transfer the mixture into a talyasi (viand earthen pot) lined with banana leaf. 3. Pour kakang gata and water/ broth into the mixture. 4. Season with salt and pepper to taste and bring to boil. 5. Add laurel leaf, meat and chorizo de bilbao. Cover and cook until all the liquid has evaporated. 6. Stir slowly and add peppers and green peas. Cove

CHRISTMAS PUTO INGREDIENTS AND PROCEDURES. Ingredients for puto: 1 2/3 cups all purpose flour 1 cup white sugar 2 tbsp baking powder 1/4 teaspoon fine salt 2 egg whites 1/4 cup full cream evaporated milk 1 1/2 cups water Butter for greasing the moulds Red, green, yello food color Procedure: 1. Grease puto moulds with butter and set aside. Boil water in the steamer over medium – high heat. 2. Sift flour, sugar, baking powder in a mixing bowl. 3. In another mixing bowl, whisk egg whites, milk and water until well combined. 4. Add flour mixture and mix until well combined. 5. divide mixture into three, then add food color to the divided mixture 6. Place the filled moulds to the prepared steamer and cook the puto for 17 - 20 minutes. 7. To check, skewer a toothpick at the center of the puto and if the stick comes out clean, it is cooked. 8. Remove the cooked puto from the steamer, cool the puto slightly before un-moulding. Serve. Ingred

CHICKEN DELIGHT SPAGHETTI INGREDIENTS AND PROCEDURES. Ingredients: 1 kg Spaghetti Sauce 250g Cooked Chicken,shredded  1 pc White Onion (Minced) 4 Cloves Garlic (Minced) 1pc medium Carrot,grated 1pc medium Red Bell Pepper,finely chopped 40g Cheese,grated ½ cup Chicken Broth Salt Pepper Procedure: 1. Boil chicken in a pot of salted water. When chicken is done,remove from pot.  Drain ½ cup chicken broth and shred chicken and set aside.  2. Sauté garlic and onion until fragrant then add in shredded chicken, bell  pepper,chicken broth,salt and pepper .Simmer for 5 minutes. 3. Add spaghetti sauce, carrots and cheese. Simmer for 5 minutes,stirring occasionally

FRESH LUMPIANG UBOD WITH PEANUT SAUCE INGREDIENTS AND PROCEDURES. Ingredients: • 120 g pork belly, diced • 240 g small shrimp, peeled and minced • 6 cloves garlic, minced • 2 medium red onion, thinly sliced • 1 kg ubod, cut into thin strips • 2 tbsp cooking oil • 2 tbsp fish sauce •Water • Salt to taste • Black pepper to taste • Green lettuce leaves, trimmed and washed LUMPIA SAUCE INGREDIENTS: • 3 cups water • ½ cup soy sauce • 1 cup brown sugar • ½ tsp salt • 1 cup peanuts, unsalted, chopped • 1 head garlic, minced • 3 tbsps cornstarch • ¼ cup water • 3 tbsps peanut butter LUMPIA WRAPPER INGREDIENTS: • 1 cup flour • 1 ½ cups water • 3 eggs, beaten • 1 tsp salt • 1 tsp sugar • 1 tsp oil FOR FRIED LUMPIA • 10 pcs large – store bought wrapper 1. In a shallow pan, heat oil over medium heat. Sauté onion and garlic. Add pork and cook until lightly browned. Add shrimp and cook. Add fish sauce, water. Conti

THREE STYLE FRIED CHICKEN WINGS WITH DIPS (Siracha Chicken, Garlic- Parmessan Chicken, and Buffalo wings) INGREDIENTS AND PROCEDURES. Ingredients: For the Fried Chicken Wings: 1 Kg Chicken Wings ¾ cup Flour 2 tbsp Cayenne 2 tbsp Paprika Salt Pepper Procedure: • In a bowl combine flour, cayenne pepper, paprika, salt and pepper then dredge chicken with flour mixture. • Deep fry chicken wings until golden brown. • Toss fried chicken wings in the sauce /glaze. • Serve with Celery Sticks, Singkamas Sticks, Carrots Sticks and dips Veggie Sticks: Singkamas, cut into sticks Carrots, cut into sticks Celery, cut into sticks Sriracha Glaze Ingredients: ½ Cup Butter (Melted) 3 Tbsp Sriracha Hot Sauce Procedure: • Mix all ingredients together until smooth • When the mixture is thoroughly mix, toss the fried chicken onto the sauce/glaze then serve. Garlic – Parmessan glaze Ingredients: ½ Cup Butter (Melted) 4 Cloves Garlic (

SALTED PRETZELS COATED WITH CHOCOLATE CHRISTMAS WREATH INGREDIENTS AND PROCEDURES. Ingredients: 400 g Pretzels Sticks 400 g White Chocolate Green Food Colouring 1 Cup Red Candy Sprinkles Procedure: 1. Melt chocolate then add in green food colouring  2. Dip pretzel stick on white chocolate mixture then arrange into wreath on a serving plate or a cake board. 3. Drizzle left over chocolate then top candy sprinkles 4. Decorate with a red bow.

LECHON CARAJAY (PRITSON STYLE) WITH 3 DIPS AND VEGGIE STICKS INGREDIENTS AND PROCEDURES. Ingredients: 1 Kg Pork Belly 3 Pcs Bay Leaf 6 Cloves Garlic (Crushed) 2 Pcs Red Onion (Quartered) Salt Pepper Procedure: 1. On a pot combine all ingredients then pour water until pork is covered. Simmer until pork is fork tender. 2. Set aside to cool and dry. 3. Deep fry until crispy and golden brown. Dips: Liver Sauce 200 g Chicken Liver (Boiled until tender) 500 ml Stock from Boiling Liquid 2 Cups Breadcrumbs ½ Cup Vinegar 2 Tbsp Sugar 1 Tsp Soy 1 Pc Red Onion (Choopped) 2 Cloves Garlic (Chopped) 1 Pc Bay Leaf 1. Saute onion and garlic until fragrant then add in chicken liver. Saute for a minute. Add in the rest of the ingredients and bring to a simmer. 2. Remove bay leaf then transfer sauce into a blender. Then pure until smooth. Hoisin Sesame Sauce 1 Cup Hoisin Sauce 2 Tbsp Honey 2 Cloves Garlic (Minced) 1 Small T

PAN DE SAL SARDINES PIZZA INGREDIENTS AND PROCEDURES. Ingredients: 1 Cup Sardines 1 Tsp Italian Seasoning 12 Pcs Large Pan De Sal 2 Cups Pizza Sauce 1 Pc Red Onion (Sliced) 1 Pc Red Bell Pepper (Sliced) 1 Pc Green Bell Pepper (Sliced) Mozzarella Cheddar Olive Oil Basil for garnish Procedure: 1. On a bowl combine sardines and Italian seasoning. 2. On a baking tray, spread pizza sauce over Pan de Sal. Top mozzarella and cheddar then top red onion, bell peppers and sardines. 3. Bake in the oven/oven toaster until cheese melts.

SWEET SPAGHETTI WITH MEATBALLS. Ingredients: 500 g Ground Beef 200 g Cheese 200 g Bread Crumbs 50 g Flour 1 pc Egg Salt Pepper 1 kg UFC Spaghetti Sauce 1 pc White Onion (Minced) 4 Cloves Garlic (Minced) 1 tsp Italian Seasoning (Optional) Salt Pepper 1 Pack Spaghetti (Cooked) Parsley  Parmesan Cheese Garlic Bread Procedure: 1. On a separate bowl combine flour, egg, breadcrumbs and ground beef. Roll into golf size balls then stuff with Cheese. Pan fry until golden brown. Set aside. 2. To make sauce, sauté onion and garlic until fragrant then add in UFC Spaghetti Sauce then bring to a simmer. Add in italian seasoning and meatballs then simmer for 5 minutes. 3. Plate spaghetti then top sauce and meatballs then garnish with parsley, parmesan shavings and serve with garlic bread.

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.