Simple Life Matters

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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

SEAFOOD SURPRISE SPAGHETTI INGREDIENTS AND PROCEDURES. Ingredients: 1 kg Spaghetti Sauce 1kg Mussels 250g Squid, cleaned and cut into rings 1 pc White Onion (Minced) 4 Cloves Garlic (Minced) 1pc medium Carrots, grated 1pc medium Red Bell Pepper, finely chopped ½ cup Mussels Broth Salt Pepper Procedure: 1. Boil mussels in a pot. When mussels is done,remove from pot. Drain ½ cup  mussels broth and remove mussels shell and set aside. 2. Sauté garlic and onion until fragrant then add in squid rings, mussels ,bell  pepper,mussels broth,salt and pepper .Simmer for 5 minutes. 3. Add UFC Spaghetti Sauce, carrots. Simmer for 5 minutes, stirring occasionally