ALL PHOTOS AND LIST OF WINNERS: 8th Annual Star Magic Ball

Junior MasterChef Pinoy Edition Recipes




Prepared during Dessert Heat
by Acee Salangsang

Ingredients:

  • 2 1/3 Cups Heavy Cream
  • 2/3 Cup Milk
  • ½ Cup Sugar
  • 3 Pcs. Eggs
  • 3 Pcs. Eggyolks
  • 1 Tsp. Vanilla
  • ¼ Cup white sugar, for torching

Procedures:

  1. Pre-heat Oven to 300 Degrees
  2. Heat Cream, Milk, Sugar, and Vanilla bean in a heavy saucepan until it is almost boiling.
  3. In another bowl, using a wooden spoon, beat whole eggs and egg yolks until well combined
  4. Gradually whisk in a fourth of the milk mixture into the eggs. Mix Well. Add the Vanilla Syrup and Custard
  5. Pour Custard into containers. Place on a baking pan and then add water into it to come midway level of the container.
  6. Bake for 20-30 minutes until sides are a bit set. When done, remove custard from water bath and let it cool.
  7. Before serving, sprinkle some white sugar and broil until burnt using a blow torch.
Serve immediately.



   

Pan-grilled Chicken in Pesto Sauce

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Acee Salangsang

Ingredients:

  • Chicken breast
  • Asparagus
  • Zucchini
  • Basil
  • Garlic
  • Olive oil
  • Pepper
  • Pine nuts
  • Salt
  • Canola oil

Procedure:

  1. Put four diagonal slits on the Chicken Fillet. Season with salt and pepper.
  2. Drizzle Pan with Canola oil and fry the seasoned chicken fillet until golden brown. Do not overcook.
  3. For the Pesto Sauce, Wash the Basil and set aside to dry. Mix the rest of the ingredients in a food processor until smooth mixture is achieved. Serve with the Pan-grilled chicken.
Prepared during Dessert Heat
by Jobim Jalbuena

Ingredients:

Butter
250 grams Chocolate
4 Eggs
Sugar
Vanilla
Mint leaves and strawberries for garnish

Procedure:

1. Melt butter and chocolate
2. In another bowl, put 2 whole eggs, 2 egg yolks, sugar, vanilla and beat it with an electric mixer
3. Add the melted chocolate and butter and mix again
4. Coat the mould with sugar then pour the chocolate mixture

Prepared during Seafood Heat
by Bianca Dimapilis

Ingredients:

2 tbsp. Butter
1 small onion
3 cloves garlic
1 can diced tomato
White wine
1tbsp. sugar
2 tbsp. Chopped basil
2 tbsp. Butter
1 small onion, chopped
20 grams spinach
Anchor cream
1 tbsp lemon juice
Ricotta cheese
Pour flaked salmon
20 grams Parmesan cheese – (freshly grated from a block of parmesan cheese)
Procedure:
1. Boil 3 pcs. spinach lasagna and season with salt & pepper, pour a little bit of oil (read specific cooking instructions for the pasta. Use a timer whenever necessary)
2. Pour water in a small baking dish and place 1 piece salmon (add just enough water to cover the fish). Add white wine and season it with salt and pepper.
3. Cooking temperature for the fish is 145°F.  Use a cooking thermometer
4. Prepare the pomodoro tomato sauce (sauté till reduced)
5. Make the filling. Put the pomodoro tomato sauce first on a small baking dish topped with cannelloni. Sprinkle some mozzarella & parmesan cheese.
6. Bake for 10mins


Prepared during Dessert Heat
by Caitlin Taluban

Ingredients:

1 Cup Rice Flour (To prepare, ground the rice to reach powder-like consistency)
1 Cup Brown Muscovado Sugar
2 ½ Tbsp of Baking Powder
¼ Tbsp of Salt
1 Cup Pure Coconut Milk
¼ Cup Fresh Milk
3 Whole Fresh Eggs
3 Tbsp of Butter
Salted Eggs
Freshly shredded Niyog
Quickmelt Cheese or Quesong Puti
Procedure:
  1. Combine all dry ingredients except sugar
  2. Melt butter in Sugar until both are mixed.
  3. Beat 3 Eggs and add in Coconut Milk and Fresh Milk.
  4. Slowly combine all ingredients with the dry ingredients. Make sure to Mix in 1 motion/ direction.
  5. Bake for 30 minutes. Add Salted Eggs and Cheese and bake for additional 20 minutes.
  6. Let the Bibingka rest before cutting.
  7. Plate with toppings—shredded Niyog/ Grated Cheese/ Muscovado Sugar
Note: *Can also be cooked using a hot pan.

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Caitlin Taluban

Ingredients:

4 Pcs. Skinless Chicken Breast
For the DRY RUB:
Salt
Black ground pepper
Coarsely ground pepper
Cayenne
Paprika
1 clove garlic
Fresh Rosemary (Ground)
For the SAUCE:
½ Cup Butter (cold and hard)
1 Tsp. Capers
Lemon Juice (from 2 Pcs.)
VEGETABLES:
Fresh young Broccoli
Yellow, red, and green bell peppers (one each, big pcs.)
Additional Materials:
Plastic Bag/ Zip Lock (For sealing in the Chicken before pounding with the herbs)
Mortar and Pestle
Procedure:
  1. Pound Dry Rub Ingredients using a Mortar and Pestle
  2. Place All Dry Rub Ingredients in Plastic Bab/ Zip Lock, add Chicken breasts.
  3. Rub Chicken breasts with dry rub mixture
  4. Pan sear or grill chicken breasts for 6 minutes each side (depending on the thickness of the chicken)
  5. For the sauce: combine butter, lemon juice, and 1 Tsp. loosely mashed capers. Add Salt, Sugar, and Pepper to taste.
  6. For the vegetables: Sauté the bell peppers in butter. Season with Salt and pepper.
  7. Plate and serve.
Prepared during Regional Fiesta Food Heat
by Gilbert Go

Ingredients:

Garlic
Onion
Siling Haba
Taro leaves
Coco milk
Coco cream
Tinapa (Smoked Fish)
Sugpo (Prawns)
Salt
Pepper
Patis (Fish Sauce)
Taro Leaves
Procedure:
  1. Season prawns with salt and pepper, and set aside.
  2. Make coco cream and coco milk and set aside
  3. Pan fry the prawns
  4. Simmer coco milk and add garlic, onions, and Tinapa.  Simmer for about 15mins.
  5. Add taro leaves, Sili Haba and let it simmer until coco milk is reduced
  6. Add simmered coco cream until thickened. Season with Patis, salt and pepper.
  7. Arrange in plate and top with Sugpo.

Bacon-wrapped Chicken Chive Roulade

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Gilbert Go

Ingredients:

Chicken breast fillet
Salt to taste
Pepper to taste
Butter
Chives, chopped
Cream cheese (softened)
Bacon strips

Procedure:
  1. Lightly pound chicken with meat mallet to flatten them to even thickness. Season with salt/pepper and set aside.
  2. In a small bowl, mix cream cheese with chive until well combined.
  3. Spread cream cheese mixture over flattened chicken breast. Roll up and wrap each with bacon strips. Use enough bacon to cover the chicken.
  4. Seam side down, place chicken in greaseproof baking pan and bake in a pre -heated 350 degrees (F) oven for about 40 minutes or until cooked.

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Gino Yang

Ingredients:

Chicken breast fillet
Egg
All purpose flour
Japanese bread crumbs
Salt
Pepper
Garlic
Onion
Marsala
Fresh spinach
Fresh button mushrooms
Whipping cream
Lemon
Vegetable oil
Butter

Procedure:

     
  1. Pound chicken and sprinkle with pepper and salt to season.  Dip in beaten egg, then flour and then breadcrumbs to coat.
  2. Fry chicken in vegetable oil.
  3. Sauté onions, garlic, and mushroom.  Add Marsala.  Cook until reduced.
  4. Add spinach leaves and whipping cream and continue cooking.
  5. Pour over cooked chicken.
Prepared during Desserts Heat
by Gino Yang

Ingredients:

Whip cream
Sugar
Water
Wall nuts
Gelatin sheets

Procedure:

Soak gelatin sheets in ice-cold water for 15 minutes

For the Sugar Sauce:

Measure 1 cup of sugar in a saucepan.
Cook over medium flame.
When it starts to melt and it gets watery, mix it a little with a wooden spoon. Consistency should be thick.
Add ½ cup of water and pour very slowly. Mix and let it set.

For the Panna cotta:

Measure whip cream into a big saucepan. Make sure whip cream is cold.
Warm whip cream over flame. Make sure it does not bubble.
Add 1 Cup sugar. Dissolve sugar making sure no bubbles form.
Add the gelatin sheets that have been soaked in cold water. Let gelatin sheets drip and remove excess water before adding.
Once gelatin sheets have been dissolved, strain to make sure the Panna Cotta is smooth.
Place in ramekins. Chill until texture is a little bouncy.
Plate with walnuts and top with sugar sauce.

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Jobim Jalbuena

Ingredients:

Coriander seeds
Olive oil
Red chili
Basil leaves
Thyme
Parsley
Salt and pepper
Cayenne Powder
Turmeric Powder
Rosemary leaves
Yellow, green, red bell pepper,
Tomato
250g Flour

Procedure:

1. Roast Coriander seeds and mash with Olive oil.
2. Cut some red chili, and chop basil leaves, thyme, parsley.
3. Add salt, pepper, garlic, cayenne powder, turmeric powder, and rosemary leaves.
4. Put everything together in a bowl and mix, to be used to marinade the chicken breast.

For the Salsa:

1. Dice the yellow, red and green bell peppers.
2. Dice the tomato. Add olive oil, salt and pepper

For the Flat bread:

1. Mix 250 grams flour, 2 tbsp. salt, 100ml water, rosemary leaves, olive oil and knead the dough
2. Rest the dough for 30minutes. Pan-fry.

Prepared during Regional Fiesta Food Heat
by Kyle Imao

Ingredients:

1.59 Oz. Sotanghon (Small Pack)

For the CREAM SAUCE
250ML Coconut Cream
½ Tsp. Annatto Powder
2 Tsp. Cornstarch
2 Tsp. Patis

For the SHRIMP SAUCE

Oil for Sautéing
2 Tbsp. Roasted Garlic bits
1 Tsp. Sugar
6 Pcs. Shrimps, peeled, and diced
Juice from Crushed Shrimp heads and skin
½ Cup Water
2 Tsp. Patis
¼ Tsp. Annatto Powder
½ Tsp. Cornstarch

GARNISH

1 Small Firm Tokwa (Tofu)
¼ Cup Bean Sprouts
1 Hardboiled Egg
1 Tbsp. Cilantro, minced
1 Whole Shrimp, peeled and boiled with shrimp sauce
1 Tbsp. Roasted Garlic bits
2 Tsp. Spring Onions, minced
Additional Cilantro Sprigs for garnish

For the NUOC MAM SAUCE: 1 Clove of Garlic, crushed
Calamansi Juice (from 3 pcs.)
1 Tsp. Patis
1 ½ Tsp. Sugar
½ Tsp. Spring Onions, minced
2 Tbsp. hot Water
Procedure:
For the SOTANGHON:
1. Soak Sotanghon in enough water to completely submerge noodles.
2. Boil 2-3 cups of water
3. Blanch softened noodles in boiling water until cooked.
4. Rinse with cold water and strain.
For the CREAM SAUCE:
1. Combine all ingredients in a saucepan and bring to a boil while stirring continuously
2. Keep stirring and simmer until sauce thickens then remove from heat and set aside.
For the SHRIMP SAUCE:
1. Sauté chopped shrimp, garlic, patis, and sugar in oil.
2. To get the shrimp head extract, place shrimp heads and skin in a blender with little water and pulse until a smooth paste is achieved. Strain with a fine sieve or squeeze out juice with cheesecloth.
3. Add the Shrimp juice with water and annatto powder. Simmer until shrimp is cooked
4. Add cornstarch mixed with 1 Tbsp. water, continue simmering until sauce thickens.
5. Adjust taste with patis and sugar.
GARNISHINGS:
1. Cube Tokwa into ¼ inch cubes or smaller. Deep-fry in hot oil until crispy. Drain with Paper towels and set aside.
2. Finely mince Cilantro sprigs and Spring onions
3. Hardboil egg and slice into rings

For the NUOC MAM SAUCE:
1. Combine all ingredients together
2. Adjust the taste of the fish sauce until desired saltiness is achieved.
ASSEMBLE DISH BY:
1. Mix Noodles with around 1/3 cup cream sauce and place on center of dish.
2. Create a well in the middle of the noodle twirl and place shrimp sauce into well.
3. Top with Tokwa cubes, fresh bean sprouts, cilantro, spring onions, garlic, egg, and shrimp.
4. Place sauce in a sauce dish and drizzle onto pancit before eating.

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Kyle Imao

Ingredients:

For the TORTILLA ENCRUSTED CHICKEN

Juice of ½ Lime
2 Tsp. Onion Powder
1 Tsp. Cumin Powder
¼ Tsp. Nutmeg, Ground
1 Tbsp. Spanish Paprika
Salt, to season
½ Pc. Chicken Breast Fillet
½ Cup Crushed Tortilla Chips
½ Cup Cornstarch
1 Egg beaten
½ Tsp. Salt
Oil, for frying
For the GUACAMOLE
1 Avocado, Deseeded and Flesh scooped out using a spoon
Juice of ½ Lime
¼ Pc. Red Onion, finely minced
1 Pc. Tomato, chopped
3 slices pickled Jalapeno Peppers
2 stalks Cilantro, minced
Salt and Pepper, to season
For the MEXICAN RICE PILAF
½ cup rice, uncooked
2 Tbsp. Butter
½ cup Tomato Sauce
1 cup water
¼ Tsp. of each: Paprika, Onion Powder, Cumin, Nutmeg, Turmeric
For the CHEESE PIMIENTO AND ROASTED PISTACHIO NUT SAUCE
1 Red Pimiento
2 Tsp. Paprika
¼ cup cheddar cheese, shredded
2 Tsp. Butter
½ cup water
¼ sour cream
2 Tbsp. crushed Pistachio nuts
For the MEXICAN SALAD
½ cup Lettuce, shredded (reserve 1 whole leaf for salad bed)
¼ Onion, thinly sliced
½ Tomato, chopped
2 Tbsp. baked or boiled red kidney beans
2 Tbsp. Cheddar Cheese, grated
2 Pcs. Black Olives, sliced
3 Slices Jalapeno Pepper
Procedure:
For CHICKEN:
  1. Marinade Chicken Breasts with first six ingredients
  2. Crush Tortilla chips by pulsing in a blender until powdery
  3. Beat Egg and season with salt
  4. Prepare Batter assembly line by putting cornstarch, egg and crushed tortilla onto individual shallow bowls.
    1. Heat Oil for frying
    2. Dip Chicken piece first in Cornstarch, then egg, then roll onto crushed Tortilla chips.
    3. Fry both sides in hot oil until golden brown or chicken is cooked from the inside.
For GUACAMOLE:
  1. Combine all ingredients together and give a light stir
  2. Adjust taste with more lime and/or salt
  3. Add more Jalapeno pepper slices for desired heat.
For MEXICAN RICE PILAF:
  1. Sauté Uncooked rice in butter
  2. Add Tomato sauce, water and the rest of the ingredients. Mix well and bring to a boil.
  3. Simmer in low heat until rice is cooked and liquid dries out.
For CHEESE –PIMIENTO AND ROASTED PISTACHIO NUT SAUCE:
  1. Grill Pimiento in open fire or blowtorch until skin burns and flesh softens.
  2. Wash off burnt skin of Pimientos, deseed and finely mince the flesh.
  3. In a saucepan, combine cheese, pimiento, water, sour cream, paprika and butter altogether.
  4. Bring to boil and summer until thick and set aside.
For SALAD:
  1. Set aside whole leaf or lettuce for bed.
  2. Toss all ingredients together and place on top of lettuce bed.
ASSEMBLE DISH BY:
  1. Place a serving of rice on dish, top with chicken and drizzle cheese sauce over chicken.
  2. Place salad and Guacamole on other side of the dish. Garnish with Jalapeno peppers, Cilantro sprigs, and shredded cheese.
Prepared during Qualifying Round: Pork and Fruits Invention Test
by Louise Mabulo

Ingredients:

1 Nori Wrapper
1 Tbsp. Sesame seeds
4 Tbsp. Rice wine vinegar
2 Tbsp. Sugar
1 Cup Rice
1 Yellow Mango
1 Green Mango
1 Whole Apple
1 Orange
1 Lemon
6 Pcs. Bacon Slices
1 Tbsp. Soy Sauce
6 Cloves Garlic
1 Onion
Cayenne Pepper
Salt and Pepper
Procedure:
  1. Dice Apple and Mangoes and then place in a blender. Blend until smooth, set aside.
  2. Mince Garlic and Onion. In pan, put in ½ cup of water, bacon slices, garlic, onion, soy sauce, 1 tbsp. sugar, apple and mango puree, and season with cayenne pepper, pepper, and salt.
  3. Wash rice, Ratio is 1:1. Cook over low heat and stir once it boils. Then leave to cook.
  4. Zest lemon and orange, then juice. Then cook sesame seeds, add rice wine vinegar and sugar. If vinegar is too strong, add 1 Tsp. water.
  5. Once rice is cooked, mix with vinegar.
  6. Check on Adobo, once it’s cooked, add orange and lemon juice. Leave to simmer for a bit.
  7. Take off heat, and take Nori wrapper, and lay over a sushi mat, shiny-side down. Place rice evenly over ¾ of the Nori. Place one strip on Adobo over the bottom of the mat. Add a bit of sauce and a bit of zest. Roll the sushi. Slice off the edges, then slice into four pieces.
  8. Peel the green mango and with a knife, make thin slits in the surface, and peel.
  9. Put sushi on a rectangular plate, put a little sauce on top, then top with zest.
  10. Serve with the Green Mango.
Prepared during Regional Fiesta Food Heat
by Louise Mabulo

Ingredients:

2 Pcs. Breast Chicken (deboned and butterfly cut)
5 Pcs. Taro Leaves
2 Tbsp. Alamang
Garlic, minced
Onions, minced
Ginger, minced
½ Tsp. Cayenne Pepper
¼ Stick of Cream Cheese
½ Cup of Flour
1 Tbsp. Ground Pepper
1 Cup Coconut Milk
2 Eggs
All Purpose Cream
Toothpick

Procedure:

  1. Sauté minced Garlic, Onions, and Ginger. Add Alamang
  2. Add Coconut Milk and Taro Leaves. Leave until it simmers
  3. Mix Ingredients until they perfectly blend together. Season to Taste and set aside Laing mixture to cool
  4. Prepare the Chicken (Make sure it’s dry)
  5. Place Laing and cream cheese together and roll
  6. Use the toothpick to hold the meat together
  7. Whisk 2 eggs, and prepare dry batter
  8. Soak the Chicken in the egg and roll it in the dry batter. Pan-fry (Make sure that it is pan fried until golden brown)
  9. Set aside to rest.
  10. Blend All-Purpose Cream, Laing, Cream Chees, Pepper, and salt to make a dip.

Bacon Wrapped Prawns in Aligue Pasta

Prepared during Seafood Heat
by Miko Manzano

Ingredients:

3 Pcs. Bacon
3 Pcs Large Prawns
1 Stalk Celery (diced)
30g Mozzarella (strips)
A pinch of Cayenne Powder
250g Angel hair Pasta
2 Cloves Garlic (minced)
½ pc. Onion (minced)
1 pc. Lemon
Salt (to taste)
Pepper (to taste)

Procedure:

1. Bring water to boil and cook Angel hair Pasta. Add a pinch of salt and 1 Tsp. of Oil.
2. Pre-heat Oven to 180 degrees
3. Peel and Devein Prawns but keep the Prawn Head and Tail intact. Slightly split the Shrimp’s center and season with salt, pepper, and cayenne.
4. Add mozzarella and celery.
5. Wrap the Shrimps with Bacon and place in the pre-heated oven for 15-20 minutes.
6. In a pan, add a bit of olive oil and sauté onions, garlic, and Aligue. Add lemon juice and season to taste.
7. Toss the Angel hair pasta
8. Prepare the dish with the bacon-wrapped shrimps on top of the pasta. Garnish with Spring onions.

Prepared during Qualifying Round: Pork and Fruits Invention Test
by Miko Manzano

Ingredients:

2 pcs. French Pork Chop 1 inch
1 tbsp. Ginger, finely chopped
1 tbsp. Spring onion, finely chopped
1 tbsp. Garlic, finely chopped
Salt and pepper, to taste

For Mango Sauce:
Mango
Crème

For Plum Sauce:
Plum
Ginger
Onion
Garlic

Procedure:

1. Mix the ginger, spring onion and garlic
2. Make a slit on the porkchops as if making a pocket. Stuff the chops with the herb mixture, season with salt and pepper.
3. Pan grill the porkchop

Mango sauce:

4. Puree mango, add cream and reduce

Plum sauce:

5. Bring to boil diced plum, minced ginger, onion and garlic. Reduce and strain
Garnish with mix greens, pineapple slice and alfalfa and wheat germ

Prepared during Desserts Heat
by Nadine Lee Oliver

Ingredients:

For the PANNA COTTA:

1 pack unflavored Gelatin (yellow)
160-ml. Cold Fresh milk (cold)
2 ½ Cups heavy cream
½ cup white sugar
1 Tsp. Vanilla extract

For the FRUIT BRUNOISE :

2-3 Tbsp. Honey
4 Tbsp. Fresh orange juice
4 Tbsp. Mango, cut into small cubes
4 Tbsp. Strawberry, cut into small cubes
2 pcs. Mint leaves, cut into thin strips

Procedure:

1. Pour fresh milk into a bowl and stir in gelatin powder. Set aside
2. In a saucepan, stir in heavy cream and sugar, set over medium heat. Bring to a boil.
3. Add gelatin mixture into the cream stirring continuously to avoid lumps.
4. Cook for a minute and remove from heat.
5. Stir in the vanilla extract and pour mixture into ramekin dishes or any preferred containers.
6. Let it cool uncovered at room temperature. When cool, cover and refrigerate for at least 2 hours. To fasten setting time-carefully place each ramekin dish under an ice-cold water with ice before refrigerating.
7. Serve cold and top with fresh fruit brunoise.

Prepared during Qualifying Round: Pork and Fruits Invention Test
by Patrick Baldosano

Ingredients:

Pork tenderloin
Garlic
Pepper
Fish sauce
Bay leaf
Fresh oranges
White wine

Procedure:

1. Heat 1 Teaspoon oil in a skillet. Add garlic until golden brown. Add tenderloin, ½ cup water, salt and pepper, simmer for 10 minutes and transfer to oven for another 10 minutes.

Sauce:

1. Squeeze oranges (make sure to remove seeds)
2. Combine orange juice, white wine, fish sauce, and sugar. Bring to a simmer and cook, stirring often until sauce thickens. Turn the heat off, season with salt and pepper, pour over the pork tenderloin
3. Zest orange skin, add to the sauce.

Prepared During Seafood Heat
by Patrick Baldosano

Ingredients:

Olive Oil
Garlic
Onion
Basil
Mussel
Shrimp
Scallop
Squid
Olives
Cappers
Pasta noodles (spaghetti)
Tuna Fillet
Salt, Pepper

Procedure:

1. Sauté onions and garlic. Add sea foods—mussel, shrimp, scallop, squid, until cooked
2. Add capers and basil leaves.
3. Season with salt and pepper. (Set aside)
4. Boil pasta noodles until just cooked (al dente)
5. Prepare the noodles and together with the sauce, top with Parmesan cheese, serve with seared tuna.

For the Seared Tuna:

1. Season with salt and pepper,
2. Pan grill each side

Prepared during Dessert Heat
by Tricia Baylosis

Ingredients:

Custard 4 egg yolks
1 ½ cups condensed milk
4 pcs. calamansi, juice extract
Syrup ½ cup Sugar
Gelatin 1 ½ cups evaporated milk
3 cups water
1 ½ T alsa powdered gelatin, white
1 ½ T alsa powdered gelatin,red
1 ½ T alsa powdered gelatin,green
1 ½ cups sugar
Garnish 2 pcs mint leaves
Cocoa or Cinnamon powder

Procedure:

1. In a small mixing bowl, combine egg yolk, milk and extracted calamansi juice. Mix well and set aside
2. In a sauce pan,caramelize ½ cup sugar. In 2 inches dessert ramiken or lianera, place 1/3 portion of egg mixture and cover with aluminium foil and steam for about 20 minutes
3. While steaming, 1/3 of the gelatin mixture of each color to be cooked for 6 minutes, then set aside
4. Once item #2 is done, pour in the gelatin into the desired layering color and Chill for 10 minutes
5. Serve with mint leaves on top or side with cocoa powder or cinnamon

Stuffed Chicken Neck in Vegatable Mango Sauce

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Tricia Baylosis

Ingredients:

4 Chicken Breast, deboned, finely chopped
4 Fresh eggs
1 Whole Chicken Neck
4 Quail Egg, Boiled
1 Sayote,chopped
3 Carrots,chopped
Cooking oil
1 Cauliflower
¼ size squash
2 Onion white, sliced
1 Red Bell Pepper,slice
1 Green Bell Pepper,slice
3 Ripe Mango
1 Stalk Celery
Sugar
Butter

Procedure:

1. In a mixing bowl, combine first 5 ingredients, stuff in the neck and twine at both end
2. Saute cauliflower and squash in butter, set aside
3. Steam chicken neck for 20 minutes and fry after, set aside
4. In a sauce pan, Saute onion, bell peppers together with ripe mango
5. Add celery and sugar, seasoned with salt and pepper, remove from heat
6. In a plate, assemble slice neck, topped with the mango sauce and side dish of veggies.

Prepared during Regional Fiesta Food Heat
by Philip Amarillo

Ingredients:

Pork liempo
Onion
Garlic
Star anise
Black peppers
Banana (Saba)
Salt
Bell pepper
Siyote seed
Soy sauce
Bay leaf
Pineapple chunks
Black beans
Sprite
Procedure:
  1. Prepare the meat. Make sure that it is soft.
  2. Saute onions and garlic. Add soy sauce, staranise, black pepper seed and bayleaf. Season with salt to taste.
  3. In a heated pan with cooking oil, add siyote seed and other vegetables
  4. Add water and Sprite to make the Pork Liempo tender
  5. Add potatoes, bell peppers, Banana (Saba). Let it simmer until sauce is reduced.
Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Philip Amarillo

Ingredients:

Chicken breast fillets
Basil
Pine nuts
Garlic
Onion
Salt
Pepper
Cream
Milk
Flour
Egg
Olive oil

Procedure:

1. Season the chicken with salt and pepper
2. Put in the flour and eggs and roll chicken in bread crumbs
3. Heat Oil and fry until golden brown
4. Put the basil in the blender and put pinenuts, onion, garlic, milk cream and oil for the sauce.
5. Add seasonings.

Prepared during Dessert Heat
by Judel Bautista

Ingredients:

Gulaman (Gelatin)
Food coloring-red,yellow,green
All purpose cream
Condensed milk
Fruit cocktail (drained)
White sugar
Orange (for plating)

Procedure:

1. Using a pan, boil water with gulaman. Add white sugar when mixture is boiling.
2. When consistency is thick enough, equally distribute to three containers and add food color.
3. Set aside for Gulaman to harden.
4. Cut hardened Gulaman into small cubes and place into a container. Add Fruit cocktail with the gulaman.
5. Prepare and boil another set of Gulaman. Add all purpose cream and condesned milk when mixture is already boiling.
6. When thick enough, pour Gulaman into the colored gulaman and fruitcocktail mixture. Layer.
7. Set aside to harden.
8. Serve with oranges on the side (cut into 8 pieces)

Prepared during Seafood Heat
by Emman Buquid

Ingredients:

White wine
Flour
Salt
Pepper
Shrimp
Canola Oil
Tomato Sauce
Sugar
Water
Chili

Procedure:

1. Deshell and devein the shrimps.
2. Marinate with wine for 15 minutes.
3. Coat with flour, salt, and pepper.
4. Deep fry until shrimp is perfectly cooked.
5. For the sweet chili sauce: put tomato sauce in a pan, add water, sugar, minced tomatoes, and diced chilis. Cook in medium heat until sugar is completely dissolved.

Prepared during Qualifying Round: Pork and Fruits Invention Test
by Emman Buquid

Ingredients:

Pork Tenderloin
Onions
Garlic
Salt
Pepper
Pineapple Slices
Sugar
Tomato Sauce
Calamansi (Juice)
Patis (Fish Sauce)
Quickmelt Cheese
Pineapple Juice

Procedure:

1. Rub pork with Patis, White Pepper, and Calamansi juice. Leave to marinate for at least 15 minutes. Set aside.
2. Heat cooking oil. Fry marinated pork until golden brown. Transfer on a lined plate to drain excess oil.
3. In the same pan, leave 2-3 tbsp of oil. Fry garlic until fragrant brown. Add back prepared pork.
4. Pour in pineapple juice. Add sugar and cook until sauce is almost dry. Season with salt to taste. Add grated cheese and bake until cheese melts.

Prepared during Qualifying Round: Chicken and Veggies Invention Test
by Athena Garcia

Ingredients:

500 grams Chicken Breast
2 Carrots
Spinach
200 grams Bacon
Garlic
Soy Sauce
Vinegar
Salt
Pepper
Sugar
Vegetable Oil

Procedure:

1. Saute garlic, carrot and spinach until half cooked. Set aside.
2. Fillet chicken breast and pound until flat. Arrange some of the carrots and spinach in the middle of the breast.  Roll the chicken on the bacon and then fry until done.
3. In a sauce pan, put together the garlic, vinegar, soy sauce, salt, pepper and sugar to make the sauce. Reduce the sauce to 1/3.
4. Slice the breast and arrange it in serving plate, pour sauce over the sliced chicken

Chicken Adobo Sa Gata with Roasted Garlic Chips

Prepared during Elimination Challenge--Adoboriffic
by Athena Garcia

Ingredients:

Chicken Breast
Coconut Milk
Soy Sauce
Vinegar
Garlic
Onion
Ginger
Bay leaf
Salt
Pepper
Fresh Basil leaf

Procedure:

  1. Sear chicken breast skin side down until lightly brown. Set aside.
  2. Slice garlic thinly and fry until golden brown, set aside.
  3. Sauté onion and ginger then add coconut milk, soy sauce and vinegar. Let it boil.
  4. Add chicken breast and bay leaf, season with salt and pepper.  Simmer until thick.
  5. Serve in a bowl, top with the roasted garlic and basil.

Adobong Basil Pasta

Prepared during Elimination Challenge--Adoboriffic
by Emman Buquid

Ingredients:

Basil
Linguini Pasta
Cane Vinegar
Oyster Sauce
Soy Sauce
Sugar
Salt and Pepper
Pork
Cashew nuts
Ground cumin
Onion
Garlic

Procedure:

  1. In a pan, sauté onion, garlic, and fresh basil with oyster sauce.
  2. Add cane vinegar, a dash of cumin, pepper, salt, a little of soy sauce, water, and chopped pork meat.
  3. Meanwhile, bring water to a boil and cook linguini pasta to al dente.
  4. Toss cooked pasta with adobo mixture and top with adobo meat flakes and roasted cashew nuts.

Adobong Hito with Thai Salad

Prepared during Elimination Challenge--Adoboriffic
by Judel Bautista

Ingredients:

Hito
Coconut cream
Laurel
Peppercorn
Salt
Soy sauce
Fish sauce
Onion
Garlic
Green bell pepper
Yellow bell pepper
Red bell pepper
White sugar
Lemon
Tomato

Procedure:

  1. Marinate the fish with Vinegar and Salt. Fry and leave to rest until oil completely dries out.
  2. Saute garlic, onions, and sprinkle with salt
  3. Add Soy sauce, fish sauce, laurel and pepeprcorn. Add the fried fish.
  4. In a mixing bowl, chop and mix the red bell pepper, green bell pepper, yellow bell pepper, and tomatoes.
  5. Season with Fish sauce, lemon, and a bit of sugar to taste.
  6. Serve the Fried Hito with the Thai salad.

Stir fried Gumbo in Sourdough Bread

Prepared during Mystery Box Challenge: Happy Ever After
by Emman Buquid

Ingredients:

Frog legs
Apple
Sour Dough Bread
Squash
Intestines
Soy Sauce
Corn Starch
Salt and Pepper
Onion
Garlic
Egg

Procedure:

  1. Boil intestines and frog legs with vinegar.
  2. Saute onion, garlic. Add water, corn starch, soy sauce, and season with salt and pepper.
  3. Add diced intestines and shredded frog legs. Cook for 5 minutes.
  4. Cut squash into shoe strings and deep fry.
  5. Add diced apple.
  6. Add cream and slurry to thicken, sugar to taste.
  7. Make a well on the sour dough bread, layer with scrambled egg, and pour in cooked gumbo.

Pasta ala Acee with Frog Meatballs

Prepared during Mystery Box Challenge: Happy Ever After
by Acee Salangsang

Ingredients:

Eggs
Frog meat
Pumpkin
Salt and pepper
Sour dough bread
Spaghetti Pasta
Capers
Heavy Cream
White Onion
Garlic
Parmesan Cheese
Butter
Olive Oil
Fresh Basil
Curled Parsley
Flour
Eggs

Procedure:

1. For the pasta: In a large bowl, add flour and salt in and mix it well. Create a well in the center.
2. Add olive oil, 1/4 cup of water, egg and yolk in the well. With a fork, whisk the center until olive oil, water and egg and slowly bring bits of flour from the sides into the well while you whisk. If it gets too dry, add 1 tablespoon of water as necessary.
3. Continue with the fork until you get a shaggy looking, slightly wet, lump of dough. Dust your hand generously with flour and start kneading with one hand, first. Add more sprinkles of flour as necessary at this point if it gets too sticky.
4.Knead until the dough is smooth and resistant. You want to get the glutens worked up because gluten is what gives pasta that nice al dente bite to it when it is cooked. Make the dough into a ball, wrap it up with a plastic wrap and, (this is quite important) let it rest for at least 30 minutes.
5. Use a pasta machine, start at the highest number (usually 7) and end it at the lowest (1). Cook the freshly made pasta until al dente.
6. For the frog meatballs: debone the frog, set aside the meat. In a bowl, season the frog meat with salt and pepper, add egg, cornstarch and chopped basil. Form the meatballs.
7. For the creamy pumpkin sauce: sauté onion and garlic add the cubed pumpkin, simmer for 5 min. add the cream, capers. Set aside. In a food processor, puree the mixture until smooth.
8. Arrange the pasta in a plate and pour the creamy pumpkin sauce. Garnish with curly parsley and toasted sour bread.

KKKK with Apple Sauce

Prepared during Mystery Box Challenge: Happy Ever After
by Kyle Imao

Ingredients:

CRISPY  FROG LEGS
2  PCS FROG LEGS, SKINNED
½ CUP CORNSTARCH
¼ CUP FLOUR
SALT AND PEPPER TO TASTE
OIL FOR FRYING
SOY GARLIC GLAZE
1 TBSP ROASTED GARLIC BITS
3 TBSP SOY SAUCE
2 TBSP SUGAR
1 TBSP WATER
KALABASA KAKEAGE
½ CUP SQUASH MEAT GRATED
1 TBSP CORNSTARCH
SALT AND PEPPER TO TASTE
1 PC ONION, CUT INTO RINGS
RICE
2 CLOVES GARLIC
1 PC ONION
1 CUP JASMIN RICE, UNCOOKED
2 ½ CUPS WATER
1 TSP PATIS
CHICHARON BITUKA
½ CUP CHICHARON BITUKA, CUT INTO PIECES, WASHED AND SALTED.
SALT AND PEPPER TO TASTE
OIL FOR FRYING
EGG OMELETTE
1 PC EGG, BEATEN
SALT AND PEPPER TO TASTE
APPLE SAUCE
1 APPLE, PUREED IN ½ CUP WATER
2 TBSP SUGAR
1 PC BAY LEAF, CRUSHED
2 TSP VINEGAR
½ TSP CORNSTARCH

Procedure:

FOR THE SOY GARLIC GLAZE
  1. PULSE ALL INGREDIENTS IN A BLENDER.
  2. PLACE IN A SAUCEPAN AND BRING TO A BOIL. REDUCE TO ¾ THE AMOUNT.
  3. REMOVE FROM HEAT AND SET ASIDE FOR GLAZING.
FOR CRISPY FROG LEGS
  1. WASH, DRAIN AND SALT FROG LEGS.
  2. COMBINE FLOUR AND CORNSTARCH, ADD SALT AND PEPPER.
  3. DREDGE FROG LEGS IN FLOUR MIXTURE AND WET A LITTLE THEN DREDGE AGAIN TO MAKE A NICE EVEN COATING OF BATTER.
  4. FRY FROG LEGS IN HOT OIL FOR AROUND SECONDS AND DRAIN IN PAPER TOWELS, SET ASIDE TO REST.
  5. AFTER RESTING THE FROG LEGS, FRY AGAIN FOR SECOND TIME TO ACHIEVE DESIRED CRISPINESS.
  6. BRUSH WITH SOY GARLIC GLAZE.
FOR THE KALABASA KAKEAGE
  1. MIX TOGETHER SHREDDED KALABASA, ONION, CORNSTARCH, SALT AND PEPPER LIGHTLY TO AVOID CLUMPING.
  2. PICK ONION RINGS FIRST AND DROP IN HOT OIL THEN SPRINKLE SHREDDED KALABASA ON TOP OF ONION RINGS WHILE COOKING IN HOT OIL.  LIGHTLY PRESS DOWN MIDDLE OF PATTY WITH A TEASPOON TO CREATE A SMALL “BASKET”.
  3. CONTINUE COOKING UNTIL CRISPY AND DONE.
FOR THE EGG OMELETTE
  1. BEAT EGG AND SEASON WITH SALT AND PEPPER.
  2. BRUSH A LITTLE OIL ON A NON STICK PAN, HEAT AND POUR EGG MIXTURE INTO IT.
  3. TILT THE PAN TO DISTRIBUTE EGG EVENLY AND FORM A CREPE.
  4. WHEN EGG IS COOKED, REMOVE FROM HEAT AND SET ASIDE.
FOR CHICHARON BITUKA
  1. SALT CLEANED AND CHOPPED BITUKA NG BABOY.
  2. FRY UNTIL CRISPY.
FOR RICE
  1. SAUTEE GARLIC AND ONION IN LITTLE OIL.
  2. ADD RICE AND SAUTEE UNTIL TRANSLUCENT.
  3. ADD WATER, BRING TO A BOIL AND SIMMER OVER LOW HEAT UNTIL COOKED.
  4. ADD CRUSHED CHICHARON BITUKA.
  5. WRAP RICE IN AN EGG PARCEL.
FOR APPLE SAUCE
  1. BLEND ALL INGREDIENTS TOGETHER IN A BLENDER.
  2. HEAT IN SAUCE PAN AND BRING TO A BOIL.
  3. SIMMER UNTIL SAUCE THICKENS.
  4. ADJUST WITH VINEGAR AND SUGAR TO YOUR LIKING.
TO ASSEMBLE
  1. PLACE RICE PARCEL ON ONE SIDE OF PLATE.
  2. PLACE KALABASA KAKEAGE BASKETS ON THE OTHER SIDE.
  3. STAND FROG LEGS INSIDE BASKET.
  4. POUR APPLE SAUCE AROUND THE KALABASA KAKEAGE.

Frogs Goto Heaven

Prepared during Mystery Box Challenge: Happy Ever After
by Gilbert Go

Ingredients:

Frogs
Pork intestines
Toasted Garlic
Onions
Eggs
Rice
Soy Sauce
Sal and pepper
Oil for frying
Water
Onion leeks

Procedure:

  1. Marinate 3 pcs frogs in soy sauce, salt/pepper for about 5mins. Fry frogs until crispy. Set aside and wait for it to cool, flake the frogs.
  2. Saute garlic, onions, add 3 pcs frogs, intestines. Add the rice then add water. Cook rice and meat for about 20mins. Season with salt/pepper.
  3. Hard Boil eggs and slice
  4. Fry garlic
  5. Flake frogs, slice eggs, chopped leeks, and fried garlic for plating

Frog Meat Pastel

Prepared during Mystery Box Challenge: Happy Ever After
by Judel Bautista

Ingredients:

Frog
Squash
Apple
Chicharo
Olive oil
Onion
Garlic
All purpose cream
Salt
Pepper
White sugar

Procedure:

  1. Fry frog meat in Olive oil. Drain the oil and set aside
  2. Saute Garlic, Onions, Squash, Apple, and All Purpose cream. Season with Salt and Pepper. Add a bit of white sugar
  3. Add fried Frog meat and serve.

Frog meat and Pumpkin quiche

Prepared during Mystery Box Challenge: Happy Ever After
by Nadine Oliver

Ingredients:

Frog meat
Large eggs
Light cream
Butter
Kalabasa
Garlic
Onion
Salt and Pepper
Flat beans
All purpose flour
Iced water

Procedure:

1. Make a Quiche- Sift flour and salt into the bowl
  • Cut chilled butter into small pieces, incorporate into the flour using knife or pastry blender.
  • Add water and mix quickly and form into a ball or until desired consistency is obtained.
  • Flatten the ball using rolling pin and line quiche mold with dough and cut off excess.
2. Make the filling for the quiche- pre-heat oven to 375F.
  • Boil the eggs and saute the flaked frog meat with garlic and onion until brown
  • Spread flaked frog meat and boiled eggs over bottom of quiche.
  • Mix eggs, light cream, flat beans seed, boiled squash and season with Salt and Pepper
  • Pour into quiche shells, top with flat beans seeds and bake 25 to 30 minutes.

Parisian Frog in Ioli Sauce

Prepared during Mystery Box Challenge: Happy Ever After
by Patrick Baldosano

Ingredients:

Frog legs
Milk
Vinegar
Salt
Pepper
Flour
Egg
Pumpkin
Rice
All purpose cream
Ioli sauce:
Olive oil
Garlic
Egg
Pumpkin soup:
Pumpkin
Milk
All purpose cream
Pumpkin rice:
Rice
Pumpkin
Milk, lemon, salt and pepper

Procedure:

1.     Marinate frog legs with milk, vinegar, salt and pepper for 10 minutes
2.     Beat egg and add flour
3.     Roll frog legs on batter (egg/flour)
4.     Fry until golden brown
For the Ioli Sauce
1.     Peel and crush garlic cloves
2.     Combine the egg yolk with a pinch of salt, beat until creamy
3.     Add the oil drop by drop beating constantly, incorporate oil completely into the mixture before adding more
4.     When the oil is fully incorporated, stir in drop of lemon juice.
For the Pumpkin Rice
1.     Cook rice, add pumpkin, milk, salt and pepper
Pumpkin Soup
1. Cook pumpkin, mash. Add milk, all-purpose cream, salt pepper

Frog in a Pod

Prepared during Mystery Box Challenge: Happy Ever After
by Jobim Jalbuena

Ingredients:

Frog legs
Sour dough bread
Chicharo
Butter
Apple
Squash

Procedure:

  1. Grind the sour dough bread in the food processor to make the break crumbs.
  2. Bread the frog legs.
  3. Sear the frog and finish in the oven.
  4. For the pod, stir fry the chicharo and add butter.
  5. Put the frog legs on the “pod”
Squash puree:
  1. Boil the squash in chicken stock.
  2. Sautee in onion and garlic.
  3. Add a little chicken stock and blend it.
Apple rose: 
  1. Core and slice the apple.
  2. Make a simple caramel using water and sugar.
  3. Bring to a boil and add apples until soft.
  4. Let it cool and arrange it on the plate like a rose.

Pot Roast Frog Meat in Pork Intestine with buttered Garlic Kalabasa

Prepared during Mystery Box Challenge: Happy Ever After
by Tricia Baylosis

Ingredients:

24 inches Pork Intestine
4 pcs. Frogmeat
Fish Sauce
Salt and Pepper
Sugar
Cooking oil
2 tablespoon garlic, minced
1 pc Onion, chopped
1 tablespoon soysauce
1 cup water
1 piece Apple, mashed
1 teaspoon vinegar
½ teaspoon salt
½ teaspoon pepper corn,coarsely ground
2 tablespoon sugar
All purpose cream
Fresh milk
Squash, button and blanched
5 Sitsaro

Procedure:

1.    Boil frogmeat in about 8 minutes, remove from water and get the meat
2.    Season with fish sauce, salt, pepper and dash of sugar and stuff the meat inside the pork intestine.
3.    Fry until golden brown, then add garlic, onion,soy sauce
4.    Add water and simmer for 1o minutes
5.    Add apple, vinegar, salt, pepper and sugar and mix well. Remove from heat
6.    Make white sauce and add buttered squash and sitsaro
7.    In a plate, arrange sliced intestine, topped with apple and white sauce, side dish with buttered button squash and sitsaro

French toast with Caramelized Apples

Prepared during Mystery Box Challenge: Happy Ever After
by Gino Yang

Ingredients:

Squash
Egg
Milk
Sugar
Apples
Sourdough Bread

Procedure:

1. Blanch the squash.  Puree the blanched squash
2. Beat eggs and add pureed squash.
3. Dunk sliced bread in egg and squash mixture.
4. Fry the bread.
5. Slice an apple and caramelize in a pan.
6. Serve French toast warm and top with confectionaries sugar and cinnamon. Plate with caramelized apples

Frog Lollies with Pumpkin Gnocchi and Puree

Prepared during Mystery Box Challenge: Happy Ever After
by Miko Manzano

Ingredients:

Squash
Onion
Garlic
Frog
Apples
Sitsaro
Flour
Salt
Pepper

Procedure:

  1. Peel and cut the squash, bring to boil
  2. Sautee in garlic and onion
  3. Puree then strain
  4. Prepare frog lollies, cook in adobo style.
  5. Strain the frog lollies then deep fry
  6. Cut the apples thinly
  7. Dredge in cornstarch then fry until crisp
  8. Make pumpkin gnocchi:
  9. Mix pumpkin, flour, salt, water, oil
  10. Boil the gnocchi then set aside
  11. Fry the gnocchi in butter

Apple Caramel Rice Cake w/ Meat Floss in Sweet Kalabasa Sauce and Chicharo Beans

Prepared during Mystery Box Challenge: Happy Ever After
by Louise Mabulo

Ingredients:

2  APPLES
¼ KALABASA
1 CUP RICE
8 PCS CHICHARO
FROGS MEAT
BROWN SUGAR
BUTTER
1 PACK CREAM
SOY SAUCE
SALT

Procedure:

  1. BOIL 1 CUP OF RICE WITH SHREDDED APPLE AND LET IT COOK FOR 10 MINS.
  2. BUTTER THE RAMEKINS BEFORE PLACING THE COOKED RICE IN IT. THEN SET IT ASIDE TO COOL.
  3. BOIL KALABASA UNTIL IT LOOKS STARCHY THEN MASH IT AND SIMMER IT IN PAN WITH MILK. STRAIN IT TO TAKE OUT THE SOLID RESIDUE OF THE KALABASA SAUCE. SET ASIDE.
  4. BOIL CHICHARO AND TAKE ITS PEAS. SET IT ASIDE FOR PLATING.
  5. MAKE CARAMEL BY PLACING BUTTER IN PAN, CREAM AND SUGAR. BRING TO SIMMER AND REDUCE. SET IT ASIDE.
  6. FRY THE APPLE FOR JUST 2 MINUTES USING BUTTER. SET ASIDE.
  7.  MAKE FROG MEAT FLOSS BY PLACING THE MEAT AND LET IT DRY IN THE PAN UNTIL FLOSS MEAT COMES OUT.
  8. PLATE IT BY TAKING OFF THE RICE IN THE RAMEKIN MOULD. PLACE APPLE ON THE TOP THEN POUR THE CARAMEL SAUCE. POUR THE KALABASA SAUCE ON THE SIDE AND PLACE THE PEAS AND SPRINKLE IT WITH FROG MEAT AT THE TOP.

Frog on a Golden Pond

Prepared during Mystery Box Challenge: Happy Ever After
by Caitlin Taluban

Ingredients:

Sitsaro Beans
Frog Legs
Squash
Sour Dough Bread
All Purpose Cream
Butter
Vinegar
Soy Sauce
Garlic
Salt and Pepper to taste

Procedure:

  1. Make sure to clean the frog legs, and marinate with Vinegar, Soy Sauce, Sugar, Garlic, Salt and Pepper
  2. When well marinated, fry until crispy. Set aside
  3. Chop Squash and sauté in butter. Add Onions, Salt, and Pepper until brownish in color.
  4. Add water to the Chopped Squash and bring to a boil for about 10 minutes until Squash can be mashed. Use a blender
  5. You may add chicken stock if necessary. Blend until smooth and add cream. Blend again.
  6. Use Sour Bread as a bowl. Pour in the Squash soup (add cubed butter on top) and add the fried frog legs. 
by Jobim Jalbuena
 INGREDIENTS:
DUCK
RICE WRAPPER
HOISIN SAUCE
SOTANGHON
CARROTS
CELERY
MINT
BASIL
CILANTRO
ARUGULAS
ORANGE

PROCEDURE

Place the duck in room temperature pan to render the oil. Cook until seared and finish in the oven. Cut into medallions.
For the duck spring rolls:
In a rice wrapper (which was not available at that time, sadly), put in strips of duck, a dash of Hoisin sauce, sotanghon, carrots, celery, mint, basil and cilantro). Top it with micro arugulas.
Candied Orange: Boil orange zest in water. Heat a pan with sugar and add the orange zest then mix

by Kyle Imao
 INGREDIENTS:
ROAST DUCK
1 PC DUCK BREAST, SKIN AND FAT ON
1 TSP FIVE SPICE POWDER
1 TBSP SESAME OIL
SALT AND PEPPER
TINOLA CONSOMMÉ
500ML CHICKEN STOCK
DUCK BONES & NECK (OPTIONAL)
2 CLOVES GARLIC, MINCED
2 TSP GRATED GINGER
1 PC ONION, MINCED
1 TBSP SESAME OIL
2 TSP PATIS
½ MEDIUM GREEN PAPAYA, PEELED AND SLICED
1 BUNCH SILI LEAVES, STEMS REMOVED
1 EGG WHITE, SLIGHTLY BEATEN
HAINAN RICE
1 CUP JASMIN RICE, UNCOOKED
1 TSP GARLIC, MINCED
1 TSP GRATED GINGER
½ PC ONION, FINELY MINCED
1 TBSP SESAME OIL
2 STALKS LEMONGRASS (WHITE PART ONLY)
4 PANDAN LEAVES
2 CUPS CHICKEN STOCK
½ CUP COCONUT CREAM
2 TSP PATIS
GINGER SAUCE
2 TBSP SESAME OIL
2 TBSP GRATED GINGER
1 TBSP SPRING ONION, MINCED
1 TSP CILANTRO, MINCED
¼ TSP SALT
SAVORY SAUCE
2 TBSP ROASTED GARLIC
1 PC LARGE WHITE ONION, FINELY MINCED
3 TBSP SOY SAUCE
2 TBSP SUGAR
3 TBSP WATER
GARNISHES
¼ CUCUMBER, THINLY SLICED CROSSWISE
CILANTRO SPRIGS

PROCEDURE:

FOR THE ROAST DUCK
1. CUT SLITS ON THE DUCK SKIN TO EXPOSE FAT BEING CAREFUL NOT TO SCORE THE MEAT.
2. SEASON THE DUCK WITH FIVE SPICE, SALT AND PEPPER.
3. PAN SEER DUCK IN NON STICK PAN, SKIN SIDE DOWN FOR AROUND 3 MINUTES TO MELT DOWN FAT AND CRISP SKIN.
4. TRANSFER TO BAKING DISH AND FINISH OFF IN OVEN FOR 6-8 MINUTES, SKIN SIDE UP.
5. REST FOR 4 MINUTES AND CUT TO 1 CM THICK SLICES.
FOR THE HAINAN RICE
1. SAUTEE ONION, GARLIC AND GINGER IN SESAME OIL.
2. ADD RICE AND STIR UNTIL OIL IS ABSORBED BY RICE.
3. ADD CHICKEN STOCK, COCONUT CREAM, PATIS, LEMONGRASS AND PANDAN LEAVES.
4. BRING TO BOIL AND SIMMER UNTIL RICE IS COOKED.
5. TAKE OUT LEMONGRASS STALK AND PANDAN LEAVES.
FOR THE TINOLA CONSOMME
1. SAUTEE ONION, GARLIC AND GINGER IN SESAME OIL.
2. ADD AND BROWN DUCK BONES & NECK IN SAUTEE MIXTURE (OPTIONAL)
3. ADD PATIS AND CHICKEN STOCK, BRING TO A BOIL AND SIMMER OVER LOW HEAT
4. ADD GREEN PAPAYA SLICES AND SIMMER UNTIL PAPAYA IS COOKED.
5. BLANCH SILI LEAVES IN STOCK.
6. REMOVE PAPAYA AND SILI LEAVES; WASH IN COLD WATER TO ARREST COOKING, SET ASIDE.
7. DROP IN BEATEN EGG WHITE IN STOCK TO CREATE A FOAM ON THE SURFACE OF THE STOCK, CONTINUE TO SIMMER.
8. CREATE A HOLE ON THE EGG FOAM AND GET THE BROTH USING A LADLE.
9. PASS THE BROTH THROUGH A CHEESECLOTH TO OBTAIN CONSOMMÉ.
FOR GINGER SAUCE
1. SAUTEE GINGER IN SESAME OIL UNTIL FRAGRANT, ADD SPRING ONIONS AND SALT.
2. REMOVE FROM HEAT AND SET ASIDE.
FOR SAVORY SAUCE
1. DEEP FRY ONIONS UNTIL GOLDEN BROWN.
2. REMOVE EXCESS OIL, ADD GARLIC, SOY SAUCE WATER AND SUGAR.
3. SIMMER UNTIL SAUCE REDUCES TO A THIRD.
4. REMOVE FROM HEAT, DIVIDE INTO TWO AND PULSE ONE HALF OF THE MIXTURE IN A STICK BLENDER.
5. COMBINE THE SAUCES AGAIN IN A SAUCE PAN, BRING TO A QUICK BOIL AND TURN OFF HEAT. SET ASIDE.
TO ASSEMBLE DISH
1. PLACE HAINAN RICE IN A SEPARATE BOWL
2. PLACE CONSOMMÉ IN A SEPARATE BOWL OR GRAVY BOAT.
3. IN A SHALLOW BOWL, ARRANGE SILI LEAVES FANNING OUT FROM CENTER OF PLATE.
4. HOLD DOWN THE STEMS OF THE LEAVES WITH GREEN PAPAYA SLICES.
5. ADD CUCUMBER SLICES ON TOP OF PAPAYA SLICES.
6. PLACE 1 TBSP GINGER SAUCE ON TOP OF CUCUMBER SLICES AND TOP WITH ROAST DUCK SLICES.
7. POUR SAVORY SAUCE ON TOP OF ROAST DUCK.
8. GARNISH WITH A SPRIG OF CILANTRO.
9. POUR CONSOMMÉ ON BOWL UP TO LEVEL OF PAPAYA SLICES ONLY BEFORE SERVING.

by Patrick Baldosano
 Ingredients:
-duck
-potatoes (medium size)
-oyster sauce
-cheddar cheese
-butter
-green onion
-garlic
-onion
-ginger

Procedure:

1. Saute garlic, ginger, oyster sauce. Add the duck. Boil for 15 minutes then transfer to oven.
2. Roast the duck, cook for 15 minutes or until duck is cooked through, cool and mince.
Potato
1. Boil potatoes until cooked or tender, cool for a minute then skin
2. Peel off skin carefully (preserve for deep frying), mash, then add butter, milk, cheese, salt and pepper
3. Arrange the minced duck inside the potato skin, garnish with green onion, bake for 3 minute

by Emman Buquid

INGREDIENTS:
- DUCK BREAST
- GROUND CUMIN
- SALT
- GROUND BLACK PEPPER
- POULTRY SEASONING
- ORANGE MARMALADE
- HONEY
- ORANGE LIQUEUR

PROCEDURE:

1. Preheat oven to 475 degrees F.
2. Pat duck breast dry. Lightly prick duck skin surface several times with a fork to help fat cook out.
3. In a small bowl, combine salt with the other seasonings and season the duck.
4. Insert a pop up thermometer in the thicker part of the breast.
5. Place duck in preheated oven and turn down heat to 374 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
6. In a bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking .
7. Let duck rest, tented with foil for 5 to 10 minutes before carving .

by Gilbert Go
 INGREDIENTS:
Flour
Chilli powder
Chilli flakes
Peanut oil
Bok choy
Oyster sauce
Sesame oil
Red chilli/ sili labuYO
Fresh Coriander leaves
Lemons, sliced

PROCEDURE:

1. Place a bamboo steamer over a saucepan of boiling water. Steam duck breast skin side up on heatproof plate for 10 minutes or until duck breasts are slightly undercooked. Allow to cool.
2 Combine flour, chilli powder, chilli flakes and salt and pepper in a small bowl. Add duck breasts to mixture and coat well.
3 Heat oil in large frying pan over a medium heat. Add duck breasts skin-side down and pan fry for 4-6 minutes until skin is rendered. Turn and cook over high heat for 3 minutes. Rest loosely covered for 5 minutes.
4 Heat peanut oil in a medium frying pan, add bok choy and cook for one minute. Remove from heat and drizzle with oyster sauce and sesame oil, stir to coat.
5 To serve, thickly slice duck, arrange on a serving plate with bok choy and garnish with chilli, shallots, lemon cheeks and coriander leaves.

by Iain Johnston

INGREDIENTS:
500 grams boneless Duck breast ( Cut into i inch cubes )
5 cloves garlic
1 1/2 Tbsp Red curry powder
3 Tbsp fresh yellow ginger/Galangal
8 pcs shallots chopped
4 red chillies ( labuyo )
1 large Red bell pepper ( cut into 6 wedges )
1 Tbsp turmeric powder
1 Tbsp Spanish paprika poder
1 1/2 Shrimp paste
8 Tbsp Coriander/Cilantro leaves ( Chopped )
6 pcs Kaffir leaves
2 cups Coconut Fresh Milk (of 1 whole coconut )
1 tsp Fish Sauce / Patis
100 grams fresh basil leaves ( washed )
10 stalks of Lemon grass ( Soft Parts )
260 grams Lychees ( Canned )
Juice of 1 yellow lemon
Sugar to taste
salt to taste
6 Tbsp oil
1 medium white onion ( Minced )

Procedure:

1. Season duch meat with a pinch of salt then set aside.
2. In a food processor, put the garlic cloves, yellow ginger,
shallots, red chillies, turmeric, paprika, shrimp paste, coriander leaves, kaffir, fish sauce, half of the fresh basil and lemon grass. Pulse the food processor for few seconds or until paste mixtures is very smooth.
3. Heat up a large pot, add oil, onion stir for 30 seconds then add the paste mixtures keep stirring for 2 minutes then add the duck meat, keep stirring cover for 5 minutes then add the coconut Milk. Let it simmer for 20 minutes, keep stirring occasionally then add the rest of the fresh basil leaves and the Lychees, cover and let it simmer for 5 minutes then add the bell pepper.
4. After 3 minutes add the lemon juice and salt and sugar to taste.

by Patrick Baldosano
 Ingredients:
-galunggong
-malunggay
-coconut milk
-Sotanghon noodles
-ginger, onion, garlic, fish sauce

Procedure:

1. Fillet the galunggong
2. Marinate with garlic, fish sauce, vinegar for 5 minutes
3. Pan grill until cooked
Coconut sauce
1. Saute garlic, onion, ginger. Add coconut milk and small amount of vinegar, season with salt and pepper, add the malunggay leaves.
2. Pour over the galunggong and crispy sotanghon.
Crispy sotanghon
1. Wash sotanghon in tap water
2. Deep fry until golden brown
Top sotanghon with coconut

by Philip Amarillo
 Ingredients:
➢ Galunggong
➢ Monggo
➢ Gata
➢ Miswa
➢ Malunggay
➢ Onion
➢ Garlic
➢ Salt
➢ Pepper
➢ Oil
➢ water

Procedure:

1. Boil the monggo
2. Mash the monggo
3. Sauté the onion and garlic
4. Add the mashed mongo and water
5. Pour the gata
6. Add miswa
7. Season with salt and pepper
8. Add malunggay leaves
9. for garnishing, deep fry the miswa and the malunggay leaves

by Bea Atienza

INGREDIENTS:
DUCK BREAST
SALT
PEPPER
BUTTER
BALSAMIC VINEGAR
RED WINE

PROCEDURE:

1. WASH DUCK. SEASON WITH SALT AND PEPPER. RUB SALT AND PEPPER ON THE DUCK.
2. PAN FRY THE DUCK. MAKE SURE NOT TO OVERCOOK IT. THE DUCK HAS TO BE PINK ON THE INSIDE.
3. IN A PAN, PUT BUTTER AND SWIRL IT AROUND THE PAN. ADD THE BALSAMIC VINEGAR AND RED WINE THEN REDUCE.
4. PUT DUCK IN A SERVING PLATE AND DRIZZLE WITH THE REDUCED BALSAMIC VINEGAR AND RED WINE SAUCE.

by Iain Johnston

INGREDIENTS:
6 pcs Galunggong Fillets
1/2 cup soaked softened Sotanghon
1 1/2 cup pure coconut Milk
1/4 cup Oil
4Tbs white minced onion
1/2 Tbsp grated Ginger
Salt to taste
6 pcs of Cabbage leaves ( Blanced )
3 Tbsp of Patis
1/2 Tsp sugar

Procedure:

1. Wash, pat and dry the fillets and season it with a pinch of salt then fry for 1 minute each side. Set aside.
2. Heat a small sauce pot, add 4Tbsp of oil, add onion, ginger. When onion is soft add coconut milk and patis. Simmer in slow fire.
3. Meanwhile, wrap each fillet with the cabbage and sotanghon. Sealed with toothpick.
4. Add the wrapped fillets in the simmering coconut Milk and let it boil for 15 minutes. Add salt to taste and 1/2 teaspoon of sugar.
Serve while they’re hot:-)

by Mika Tanaka
 INGREDIENTS:
GALUNGGONG
MALUNGGAY
COCONUT
CABBAGE
SOTANGHON
EGG
TABLE

PROCEDURE:

1. Linisin ang galunggong at hiwain ito sa parteng likod, iwasang mahiwa ang parte ng tiyan.
2. Ibabad ang daing sa suka, asin at paminta ng 10 minuto. makalipas ang pagbabad ay handa na itong iprito.
3. Isunod ang pag gawa ng malunggay bread.Siguraduhing buksan ang oven sa 350F. ihanda ang all purpose flour, itlog, gatas, asukal at malunggay na hiniwa ng pino.
Pagsamasahin ang lahat ng sangkap at ito ay imasa. Iporma ng pabilog na kasinglaki ng isang pandesal. Panadaliang i-rest ito ng 5 minuto. Pagkatapos ay isalang na ito sa oven at ibake ng 30 minuto.
4.Paraan ng paggawa ng malunggay omelllete. Magbati ng 1 itlog, 1 tbsp malunggay, 2 tbsps milk, at kaunting asin. Pagsamasamahin sa binating itlog ang lahat ng sangkap at ito ay iprito.
5. Paraan sa paggawa ng Hot Choco Drink. Magtunaw ng chokolate, ilagay ang gatas, asukal. iluto ito hangagang sa bahagyang lumapot. iluto ito ng 5 minuto.

by Miko Manzano
 INGREDIENTS:
MALUNGGAY
GALUNGONG
GINGER
BAY LEAF
COCONUT MILK
FLOUR
SALT
OLIVE OIL

PROCEDURE:

1. FILLET THE GALUNGGONG, SEASON WITH GINGER, SALT AND PEPPER
2. FRY THE GALUNGGONG FILLET
FOR THE RAVIOLI
3. MAKE DOUGH. MIX FLOUR, SALT, WATER. REST FOR 10 MINUTES
USE ROLLING PIN THEN CUT INTO 6 CIRCLES
FOR THE RAVIOLI STUFF
4. SAUTÉ GARLIC, ONION, COCONUT MILK, CHOPPED MALUNGGAY
5. BRING TO BOIL, REDUCE, STRAIN, SET ASIDE THE SAUCE

by Acee Salangsang
 INGREDIENTS:
GALUNGGONG
MALUNGGAY
COCONUT
CABBAGE
GINGER
GARLIC
ONION
EGG
SALT & PEPPER
SOY SAUCE
SUGAR
BUTTER
CREAM
BAYLEAF

PROCEDURES:

1. FILLET THE FISH. PAT IT DRY AND CUT INTO CUBES. SEASON WITH SALT AND PEPPER.
2. IN A BOWL, MIX ONION, GARLIC, SOY SAUCE, GINGER, SUGAR AND ADD THE FISH. SET ASIDE.
3. BLANCH CABBAGE, PAT IT DRY. PLACE 1 TBSP. OF THE FISH MIXTURE AND ROLL. SECURE WITH A TOOTHPICK.
4. FOR THE COCONUT CREAM SAUCE: SAUTE GARLIC AND ONION IN BUTTER UNTIL SOFT. ADD WATER, COCONUT CREAM, BAYLEAF, SALT AND PEPPER. THEN ADD THE CABBAGE ROLL, COVER AND SIMMER FOR 5- 8 MINUTES AND SERVE WITH CRISPY-FRY MALUNGGAY AS GARNISH.

by Athena Garcia
 Galunggong
All-purpose flour
Calamansi
Egg
Sotanghon
ginger
garlic
onion
soy sauce
Cornstarch
Sugar

Procedure:

1. Clean and fillet galunggong, season with salt and pepper. Dip in egg then coat with flour. Fry until golden brown.
2. Dip fry sotanghon until crispy and then dry with paper towel.
3. Sauté garlic, onion and ginger. Dissolve cornstarch in water and put in pan together with soy sauce. Add sugar, salt and pepper to taste, then simmer until thick.

by Bianca Dimapilis
 INGREDIENTS:
• FISH
• VINEGAR
• BAY LEAF
• ONION
• SALT
• PEPPER
• GARLIC
• EGG
• FLOUR
• MALUNGGAY LEAVES
• CREAM
• BUTTER
• GINGER

PROCEDURE:

1. POACH FISH WITH A LITTLE BIT OF VINEGAR, BAY LEAF, QUARTERED ONIONS SEASONED WITH SALT AND PEPPER
2. SIMMER FOR A COUPLE OF MINUTES & COOK THE OTHER SIDE OF THE FISH AND SEASON IT AGAIN
3. CHECK YOUR FISH FROM TIME TO TIME WHILE DOING YOUR MISE EN PLACE, DO NOT OVER COOK. ONCE COOKED, REMOVED FROM HEAT & FLAKE IT
4. POUND 4 CLOVES OF GARLIC
5. CHOP HALF SIZE OF THE ONION
6. FLAKE THE FISH DISCARD BONES THOROUGHLY AND SET ASIDE USING ANOTHER CLEAN CONTAINER AND BEAT 1 EGG AND ADD 1 CUP FLOUR.
7. COMBINE ALL INGREDIENTS AND MAKE A FISH BALL PATTY OUT OF IT. DREDGE IT WITH FLOUR ON THE LAST PART AND DEEP FRY TILL LIGHT GOLDEN BROWN)
8. REMOVE MALUNGAY LEAVES FROM THE STALK AND PREPARE 1CUP OF IT
9. CHOP 1 PC. ONION
10. ADD ½ CUP ANCHOR CREAM AND 2 TBSP. BUTTER
11. SAUTÉ ONIONS WITH BUTTER TILL TRANSLUCENT. ADD THE MALUNGAY LEAVES AND SAUTÉ TILL IT GETS SOFT THEN SLOWLY POUR THE CREAM MIXING CONTINUOUSLY TO PREVENT CURDLING.
12. PEEL OFF GINGER SKIN AND THINLY SLICE THE GINGER AND CUT IT INTO FINE JULIENNE STRIPS
13. PUT 2 TBSP OF OIL AND SAUTÉ YOUR GINGER WITH SUGAR TILL GOLDEN BROWN. DRY IT WITH PAPER TOWEL AND SET ASIDE.
14. PUREE YOUR MALUNGAY ONE MORE TIME BEFORE PLATING TO CREATE FROTHY TEXTURE.
15. PUT YOUR PUREE MIXTURE AT THE BOTTOM OF YOUR FISH BALL PATTY & GARNISH WITH CARAMELIZED GINGER

by Caitlin Taluban

INGREDIENTS:
GALUNGGONG
NIYOG (COCONUT) SHREADED & BUO WITH JUICE
GINGER
MALUNGGAY
MONGGO
SOTANGHON
EGGS
CHOCOLATE (LOCAL) BITTER SWEET /BLOCKS USED FOR BAKING
REPOLYO
CALAMANSI
STAPLES USED:
SALT
PEPPER
GARLIC
ONION
SOY SAUCE
SUGAR

PROCEDURES:

• BOIL GALUNGGONG WITH WATER SALT AND CRUSHED GINGER.
• DEBONE AND SET MEAT ASIDE.
• MAKE MARINADE TOYO ASIN SUGAR KALAMANSI MINCED GARLIC & ONION AND BLACK GROUND PEPPER.
• CHOP MALUNGAY LEAVES. MIX ALL OF THESE INTO BALLS.
• MAKE SOUP BY USING STOCK FROM GALUNGGONG
• ADD SOTANGHON (AFTER SOAKING IN WATER) AND CABBAGE.
• GARNISH WITH SLICED BOILED EGGS.

by Emman Buquid
 INGREDIENTS:
- GALUNGGONG
- CABBAGE
- COCONUT MILK
- BIHON
- QUAIL EGGS
- MALUNGGAY LEAVES
- GINGER

PROCEDURE:

1. Clean galunggong.
2. Rub galunggong with salt and pepper, steam. Set aside.
3. Flake galunggong meat.
4. Prepare coconut milk, quail eggs, and bihon. Blanch cabbage leaves.
5. Saute onion, garlic. Add coconut milk.
6. Lay mixture of flaked galunggong meat, cooked quail eggs, malunggay leaves, and bihon in cabbage and roll.
7. Put cabbage rolls in sautéed coconut milk. Sprinkle few malunggay leaves.

by Gilbert Go

INGREDIENTS:
Galunggong
Cabbage, shredded
Eggs, slightly beaten
Flour
Oil for frying
Malunggay
Coco cream
Salt/pepper
Ginger, sliced

PROCEDURE:

1. Seasoned galunggong with salt/pepper
2. heat oil put ginger then fry the fish until golden brown, when cooled flake fish.
3. combine cabbage, fish, eggs, salt pepper, flour
4. make into a patty, then fry until cook
5. simmer coco cream for about 5mins, add malunggay leaves seasoned with salt/pepper
6. with the use of blender blend malunggay cream mixture.
7. serve in a platter

by Jobim Jalbuena

INGREDIENTS:
-        2 pcs. Galungong
-        2 Grated Coconut (Niyog)
-        Cabbage
-        Sotanghon
-        Malunggay Leaves
-        Basil Leaves
-        Garlic
-        Ginger
-        Onions
-        1 cup flour
-        Olive oil

PROCUDURE:
For the galungong roulade with gata:
1. Make coconut milk  (gata) from the coconut (niyog). Set aside.
2. Blanche the cabbage, then fillet the galunggong. Roll the galunggong in the cabbage. Sautee garlic, ginger and onion and cook the gata. Simmer and add salt and pepper. Cook the galunggong roulade in the gata. Let it simmer and add the malunggay leaves.
Fried sotanghon: Put the sotanghon in flour, then deep fry. 
Malunggay Puree: Put in the blender the malunggay, basil, garlic, olive oil, salt, pepper until it’s puree

BABY BACK RIBS TWO WAY STYLE

by PATRICK BALDOSANO, PHILIP AMARILLO, EMMAN BUQUID

INGREDIENTS:
• BABY BACK RIBS
• CUMIN
• SPANISH PAPRIKA
• SUGAR
• SESAME OIL
• RED WINE
• CINNAMON BARK
• CATSUP
• STAR ANISE

PROCEDURE 1:
1. BOIL BABY BACK RIBS WITH STAR ANISE, CINNAMON BARK, CATSUP, WATER, RED WINE
2. BAKE FOR 30 MINUTES OR UNTIL WELL DONE

PROCEDURE 2:
1. DRY RUB BABY BACK RIBS WITH MIX CUMIN, PAPRIKA, SALT AND PEPPER
2. SEAR THE BABY BACK RIBS
3. BAKE FOR 30 MINUTES UNTIL WELL DONE.

VEGE PLATTER

by PATRICK BALDOSANO

INGREDIENTS:
• CHESTNUT
• PINIPIG
• KESONG PUTI
• SILKEN TOFU
• TOMATOES
• MUSTASA
• BASIL
 
PROCEDURE:
1. BLANCH MUSTASA LEAVES
2. PREPARE THE KESONG PUTI, SILKEN TOFU, TOMATOES
3. USING THE BLENDER’ MIX CHESTNUT, BASIL, OLIVE OIL, SALT AND PEPPER
4. ARRANGE MUSTASA LEAVES, ROLL WITH KESONG PUTI, BASIL, CHESTNUT, SILKEN TOFU TO FORM A MAKI LIKE CUT AND ARRANGE IN SERVING PLATE
5. GRILL TOMATOES AND KESONG PUTI
6. CARAMERALIZE SUGAR ADD SILKEN TOFU GARNISH WITH TOSSED PINIPIG

LEBANESE BREAD WITH TOMATO SOUP AND TOFU DESSERT

by MIKO MANZANO

INGREDIENTS:
EGGPLANT
ALL PURPOSE CREAM
SALT
PEPPER
GARLIC
KESONG PUTI
TOMATO
ONION
SUGAR
FLOUR
EGG
WATER
TOFU
PINIPIG

PROCEDURE:
FOR THE BREAD
1. MIX FLOUR, EGG, WATER, SALT
CUT INTO SMALL CIRCLES, THEN TOAST IN A PAN
FOR THE BABA GANOUSH
2. GRILL THE EGGPLANT AND PEEL,
BLEND ALL TOGETHER WITH ALL PURPOSE CREAM, SALT, PEPPER, GARLIC, KESONG PUTI AND PINIPIG

FOR THE TOFU DESSERT
3. BLEND SILK TOFU, SUGAR, ALL PURPOSE CREAM
PUT IN A SHOT GLASS THEN CHILL
TOP WITH TOASTED PINIPIG

FOR THE TOMATO SOUP
1. SLICE AND DESEED TOMATOES, IN A PAN PUT ONION , GARLIC ADD LITTLE AMOUNT OF WATER. BRING TO BOIL. PUREE AND ADD CREAM AND KESONG PUTI AND ADD A LITTLE SUGAR.

EGGPLANT CASSEROLE AND SAYOTE PIE

by KYLE IMAO

INGREDIENTS:

MOUSSAKA
• 6 TOMATOES
• ¼ CUP WATER
• 1 ONION
• 4 CLOVES GARLIC
• 1 TSP SALT
• 1 TSP VINEGAR
• 1 TSP PEPPER
• 1 TSP SUGAR
• 1 TSP BLACK PEPPER
• 2 LAUREL LEAVES
• 6 BASIL LEAVES, CHOPPED
• 1 EGGPLANT SLICED LENGTHWISE, ¼ INCH THICK
• FLOUR FOR DUSTING
• 4 TBSP OLIVE OIL
• 200 GRAMS KESONG PUTI, CUT INTO ¼ INCH THICK SLICES
• ¼ CUP CHESTNUTS, MASHED

MUSTASA SALAD
• 3 LEAVES MUSTASA
• 1 SMALL TOMATO CHOPPED
• ¼ ONION SLICED INTO RINGS
• 1 TBSP KESONG PUTI, CRUMBLED
• BASIL LEAF FOR GARNISH

PIE CRUST
• 1/6 CUP POWDERED SUGAR
• 1 CUPS FLOUR
• 1/2 BRICK BUTTER
• 1/8 TSP SALT

SAYOTE PIE FILLING
• ½ SAYOTE PEELED DESEEDED AND CUT INTO CUBES
• ¾ CUP WATER
• 3 TBSP SUGAR
• 2 TBSP HONEY
• ¼ TSP PEPPER
• 1 LAUREL LEAF

TOFU-CREAM SAUCE
• ¼ CUP SILKEN TOFU
• ¼ CUP ALL PURPOSE CREAM
• 2 TBSP SUGAR

PROCEDURE:
FOR MOUSSAKA
1. PREHEAT OVEN TO 350°F
2. COMBINE FIRST 10 INGREDIENTS FOR MOUSSAKA AND PULSE IN BLENDER UNTIL A SMOOTH PASTE IS FORMED.
3. BOIL TOMATO SAUCE MIXTURE IN SAUCE PAN UNTIL REDUCED TO 2/3.
4. DUST EGGPLANT WITH FLOUR AND FRY IN OLIVE OIL UNTIL TENDER.
5. LINE A SMALL CAKE RING WITH ALUMINUM FOIL (3-4 INCHES DIAMETER)
6. PRESS DOWN CHESTNUTS TO MAKE BOTTOM LAYER.
7. ADD EGGPLANT, ARRANGE AND CUT TO COVER THE WHOLE LAYER, TOP WITH TOMATO SAUCE.
8. ADD KESONG PUTI SLICES ON TOP OF TOMATO SAUCE AND FINISH OFF WITH CHOPPED BASIL LEAVES.
9. REPEATE EGGPLANT – TOMATO SAUCE – KESONG PUTI – BASIL LAYERING.
10. BAKE FOR 15 MINS OR UNTIL CHEESE STARTS TO BROWN.
11. COOL DOWN AND RELEASE FROM MOLD GENTLY USING A SPATULA.

FOR MUSTASA SALAD
1. TOSS ALL INGREDIENTS TOGETHER AND SPRINKLE CRUMBLED KESONG PUTI.

FOR PIE CRUST
1. MIX ALL DRY INGREDIENTS TOGETHER. PLACE FOOD PROCESSOR AND CUT IN BUTTER.
2. PRESS INTO A 3” PIE TART CRUST AND BLIND BAKE AT 200°C FOR 10 MINUTES OR UNTIL CRUST ACHIEVES A NICE GOLD COLOR.

FOR SAYOTE PIE FILLING
1. BOIL SAYOTE IN WATER FOR 5 MINS.
2. ADD THE REST OF THE INGREDIENTS, CONTINUE SIMMERING UNTIL SAUCE HAS THICKENED AND REDUCED.
3. LET IT COOL.

FOR TOFU-CREAM SAUCE
1. BLEND ALL INGREDIENTS IN A BLENDER UNTIL A SMOOTH SILKY SAUCE IS ACHIEVED.

TO ASSEMBLE
1. PLACE MOUSSAKA ON ONE SIDE OF A RECTANGULAR DISH, MUSTASA SALAD ON THE OTHER END.
2. PLACE PIE CRUST IN A SMALL PLATE AND FILL WITH SAYOTE PIE FILLING.
3. TOP WITH CRUMBLED CRUST AND SERVE WITH TOFU-CREAM SAUCE ON A SEPARATE SAUCE BOAT.


SAVORY VEGETARIAN PIZZA

by IAIN JOHNSTON

INGREDIENTS:
• 2 1/2 CUPS ALL-PURPOSE FLOUR
• 4 TBSP MARGARINE
• 1/2 CUP GOAT CHEESE
• 4 TOMATOES SLICED ROUND SHAPE
• 4 TOMATOES DICED
• 3 PCS EGGPLANT SLICED IN ROUND SHAPE
• FEW BASIL TO GARNISH
• 1/2 CUP OF WATER
• PINCH OF SALT
• 6 TBSP OIL
• 1 TSP SOY SAUCE
• PINCH OF SUGAR

PROCEDURE:
1. PREHEAT OVEN 180 DEGREES
2. ON A WORKING TABLE, PUT THE FLOUR AND MAKE A WELL, ADD BUTTER AND WATER, KNEAD UNTIL BUTTER IS INCORPORATED. SET ASIDE.
3. IN A SMALL BOWL MIX SOY SAUCE WITH 2 TBSP OF OIL. DIP THE EGGPLANT AND FRY IT FOR 40 SECONDS EACH SIDE. REMOVE AND SET ASIDE.
4. IN A SMALL SAUCEPAN PUT 2 TBSP OF OIL ADD DICED TOMATOES, SUGAR AND SIMMER IT FOR 5 MINUTES. REMOVE AND SET ASIDE.
5. ROLL THE DOUGH OUT AND SHAPE INTO OVAL, PUT THE TOMATO SAUCE, AND SPRINKLE SOME OF THE GOAT CHEESE THEN ARRANGE THE SLICED TOMATOES AND EGGPLANT.
6. GARNISH WITH FRESH BASIL LEAVES AND BAKE IT FOR 28 MINUTES TO 35 MINUTES.

HONEY GLAZED TOFU

by EMMAN BUQUID

INGREDIENTS:
• TOFU
• MUSTASA
• CHESTNUTS
• PINIPIG
• HONEY
• GARLIC
• ONION
• SOY SAUCE
• SALT AND PEPPER
• SUGAR

PROCEDURE:
1. CUT TOFU INTO BITE SIZE PIECES. PAN FRY.
2. SAUTE ONION, GARLIC, PUT SOY SAUCE THEN PUT SLURRY TO THICKEN, SEASON WITH SALT, PEPPER AND SUGAR. PUT DICED TOFU THEN COOK FOR 5 MINUTES.
3. POUR MIXTURE OF BUTTER AND HONEY OVER THE TOFU AND TOP OFF WITH ROASTED CHESTNUTS.
4. WASH AND DRAIN MUSTASA. RUB WITH SALT TO MINIMIZE THE BITTER TASTE.
5. CUT MUSTASA INTO ABOUT AN INCH. TOSS WITH ONION, FISH SAUCE, PEPPER, AND CHOPPED CHESTNUTS.
6. SPRINKLE WITH ROASTED PINIPIG.

BANANA CAKE WITH CARAMEL BANANA

by TRICIA BAYLOSIS

INGREDIENTS:
4 oz unsalted Butter
1 ½ cup brown sugar
2 eggs
1 cup mashed ripe lakatan banana
2 ¾ cups cake flour
1 tsp baking soda
1 tsp salt
½ cup buttermilk
½ cup caster sugar
½ cup water
1 cup heavy cream
4 bananas, peeled and mashed
Green and pink food coloring
1 ½ bar Unsalted butter,chilled
1 cup confectioner’s sugar
½ cup buttermilk

PROCEDURE:
1. Grease 8 inches round cake pan. Preheat oven to 350 F( 180 C/Gas 4)
2. Cream butter and sugar with electric mixer, add eggs one at a time, beating after each addition
3. Beat in Banana mixture and set aside
4. Sift dry ingredients into bowl.
5. Stir into egg mixture alternately with butter milk
6. Spoon into prepared pan and bake until skewer inserted in middle comes out clean, about 45 minutes. Cool in pan for 5 minutes.
7. For the icing, combine sugar and milk, mix well and stir in ingredients into the butter using electric mixer
8. Decorate the cake by combining color to the mixture and use piping bag to make a desired design of flower on top and leaves on side

WALNUT BANANA CAKE WITH CREAM CHEESE ICING

by PHILIP AMARILLO

INGREDIENTS:
➢ Banana
➢ Flour
➢ Milk
➢ Walnut
➢ Cream cheese
➢ Powdered sugar
➢ Banana flavor
➢ butter

Procedure:
1. Put the butter and flour in a container.
2. Add powdered sugar and milk.
3. Mash the banana then put it in the mxture.
4. Add walnuts and banana flavour
5. Put it in the cake mold bake it for 20-25 minutes.
6. Put the cream cheese in a container, add powdered sugar and cream
7. Whip it.

BAN-APPLE WALNUT CAKE WITH BUTTERSCOTCH

by KYLE IMAO

INGREDIENTS:
BANANA CAKE
2 CUPS BUTTER, UNSALTED
4 CUPS SUGAR
4 EGGS
2 CUPS RIPE BANANA, MASHED
2 TBSP VANILLA EXTRACT
4 CUPS FLOUR
½ TSP SALT
1 TSP BAKING SODA
1 TSP BAKING POWDER
1 CUP SOUR CREAM
½ CUPS CRUSHED WALNUTS
BUTTER CREAM FROSTING
5 TBSP FLOUR
1 CUP MILK
1 TSP VANILLA
1 CUP SUGAR
1 CUP BUTTER
APPLE FILLING
2 APPLES, SLICED, CORED AND CUBED
½ CUP SUGAR
½ CUP WATER
1 TSP CINNAMON
½ TSP CORNSTARCH
BUTTERSCOTCH SAUCE
½ CUP SUGAR
1 TBSP BUTTER
½ CUP CREAM
CAKE DÉCOR
WALNUTS & ALMOND SLIVERS
CARAMELIZED MASTERCHEF LOGO

PROCEDURE:
FOR BANANA CAKE
1. PREHEAT OVEN TO 350°F
2. CREAM BUTTER AND FOLD IN SUGAR INTO FOUR BATCHES BEATING WELL IN BETWEEN.
3. ADD IN EGGS IN FOUR BATCHES BEATING WELL IN BETWEEN. BLEND IN BANANAS AND VANILLA EXTRACT.
4. COMBINE FLOUR, SALT, BAKING SODA AND BAKING POWDER.
5. ADD FLOUR MIXTURE TO BANANA MIXTURE IN FOUR BATCHES, ALTERNATING WITH SOUR CREAM.
6. MIX WELL AND POUR ONTO FLOURED 6 INCH CAKE PAN.
7. BAKE FOR 35 MINUTES, COOL IN COOLING RACK AND CUT INTO TWO LAYERS, EVEN OUT THE TOP LAYER.

FOR BUTTERCREAM FROSTING:
1. MIX FLOUR AND MILK TOGETHER AND HEAT IN SAUCE PAN WITH LOW HEAT WHILE STIRRING CONSTANTLY.
2. WHEN MIXTURE THICKENS, STIR IN VANILLA, REMOVE FROM HEAT AND COOL.
3. MIX SUGAR AND BUTTER IN A MIXER UNTIL WELL COMBINED.
4. POUR IN FLOUR AND MILK MIXTURE AND BEAT UNTIL WHIPPED CREAM CONSISTENCY (FLOUR AND MILK MIXTURE SHOULD NOT BE WARM)
5. REFRIGERATE UNTIL READY TO USE.

FOR APPLE FILLING
1. MIX ALL INGREDIENTS IN A SAUCEPAN, BRING TO A BOIL AND SIMMER UNTIL APPLES ARE COOKED AND SAUCE HAS REDUCED.

FOR BUTTERSCOTCH SAUCE:
1. CARAMELIZE SUGAR AND BUTTER IN A SAUCEPAN OVER MEDIUM-HIGH HEAT, STIR CONSTANTLY.
2. WHEN SUGAR ACHIEVES A GOLDEN COLOR, ADD IN CREAM AND MIX THOROUGHLY. COOL AND TRANSFER TO A SQUEEZE BOTTLE.

FOR CARAMELIZED MASTERCHEF LOGO:
1. DRAW MASTERCHEF LOGO ON PARCHMENT PAPER WITH PENCIL.
2. CARAMELIZE THE SUGAR AND SCOOP OUT HOT CARAMEL WITH A SMALL LADLE.
3. POUR CARAMEL ONTO PARCHMENT PAPER TRACING THE DRAWN MASTERCHEF LOGO.
4. COOL AND PEEL OFF GENTLY.
*WARNING: MELTED CARAMELIZED SUGAR IS VERY HOT, EXERCISE EXTREME CAUTION.

TO ASSEMBLE / DECORATE:
1. PLACE FIRST HALF OF CAKE ON CAKE DISH AND SPREAD BUTTER CREAM FROSTING AT THE TOP SURFACE.
2. ADD THE APPLE FILLING AND SQUEEZE IN BUTTERSCOTCH ON TOP OF APPLES. COVER WITH BUTTER CREAM FROSTING AGAIN.
3. PLACE 2ND LAYER OF CAKE ON TOP AND FROST TOP SURFACE AND SIDES.
4. EMBED WALNUTS ON THE SIDE OF THE CAKE AND THE MASTERCHEF LOGO STANDING ON TOP OF THE CAKE.
5. SERVE WITH REMAINING BUTTERSCOTCH SAUCE.

BANANALICIOUS

by JOBIM JALBUENA
 
INGREDIENTS:
BAKING SODA
GRAMS CAKE MIX
LARGE EGGS
WATER
CRUSHED BANANAS
CHOPPED WALNUTS
CREAM CHEESE
BUTTER
CONFECTIONERS SUGAR
VANILLA
RUM

PROCEDURE
Preheat oven to 150 degrees F. Spray non-stick bundt pan with cooking spray.
In a large bowl, combine 20grams baking soda, 250 grams cake mix, large eggs, water , crushed bananas and chopped walnuts and cream cheese. Bring together, then beat on medium speed 2 to 4 minutes.
Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool 10 minutes and then invert cake onto cooling rack.
For the Caramelized banana: Combine 1/3 cup butter the confectioners sugar, vanilla, and rum. Beat until smooth. Add the sweetened bananas and drizzle over cake.

BANOFFEE APPLE CAKE

by GINO YANG

INGREDIENTS:
Crust:
Graham crackers
Oats
Butter
Brown sugar
Banana apple cake batter:
Apple
Butter
White sugar
Eggs
All-purpose flour
Salt
Baking powder
Baking soda
Milk
Vanilla extract
Bananas
Toffee icing:
Corn syrup
Whipping cream
Brown sugar
Vanilla extract

PROCEDURE:
Crust:
1.Crush graham crackers.
2.Combine crumbs, melted butter, oats, brown sugar and salt.
3.Mix until moistened.
4.Press mixture in bottom only of a 8” cake pan. Set aside.

Banana apple cake batter:
1.Cream butter, sugar, and eggs
2.Combine flour, baking soda, baking powder and salt
3.To the creamed butter mixture, add the milk and flour alternately.
4.Add vanilla and mashed bananas.
5.Pour batter on top of the graham crust up to ¼ of the pan.
6.Sprinkle the apples on top of the batter.
7.Pour batter over the apples until ¾ of the pan.
8.Get another 9” baking pan and repeat layer of batter. The second pan will have NO graham crust.
9.Bake cakes for 25-30 minutes.

Toffee icing:
1.In a pan put in whipping cream and cook to desired consistency.
2.Then add sugar, corn syrup and a pinch of salt.
3.Remove from fire and add vanilla. Mix well

Assembly:
Trim top of cake layer that has the graham crust.
Ice with toffee icing
Put second layer of cake on top after icing with toffee
Ice with toffee icing.
Top with a layer of whipped cream.


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