Simple Life Matters

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.