Food Recipe Notebook

INGREDIENTS: SALAD: 6 cups chopped romaine lettuce 1 cup chopped baby spinach 1 small cucumber, thinly sliced 2 medium tomatoes, halved and thinly sliced 1 large sweet pepper, thinly sliced 1 avocado, peeled, pitted and diced 1 medium carrot, julienned into thin strips 3 hard-boiled eggs, thinly sliced 1 cup 1-in cubed mozzarella cheese DRESSING: 1/2 cup plain greek yogurt 1/4 cup mayonnaise 1/4 cup prepared pesto 2 tablespoons buttermilk Salt and pepper to taste HOW TO COOK: 1. Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing. 2. Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste. 3. Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately! Source: Whole And Heavenly Oven

INGREDIENTS: ½ recipe homemade pizza dough or store-bought 10 ounces cooked grilled chicken, diced ½ cup + 2 tablespoon bbq sauce 1¼ cup smoked mozzarella cheese, shredded ¼ cup sliced red onion ⅓ cup shredded mozzarella cheese 10-12 sliced pickled jalapeños 2 tablespoons cilantro, chopped HOW TO COOK: 1. Position a rack in the center of the oven and preheat the oven to 475ºF.  2. Flatten the pizza dough into a 12-inch circle.  3. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce from running over the sides. Transfer dough carefully to a parchment lined baking sheet.  4. Let dough rest for 10-15 minutes. 5. Combine the diced chicken and ½ cup of barbecue sauce in a small bowl, set aside. 6. Spread the remaining 2 tablespoons of bbq sauce on the pizza dough and spread the smoked mozzarella cheese on top.  7. Top with the diced chicken, followed by the red onions, jalapeños, and the mozzarel

INGREDIENTS: For veg burgers 4 hamburger buns 1 tomato,sliced into thin rounds 1 onion, sliced into thin rounds 4 tender cabbage or lettuce leaves 2-4 tablespoons eggless mayo 4 veg patties For veg patties 2 large potatoes 1 large carrot,peeled ½ cup sweet corn kernels ¼ cup finely chopped bell peppers 1 small onion,finely chopped ½ teaspoon chilli powder ¼ teaspoon chaat masal powder ½" ginger 2 green chillies 2-3 cloves garlic ¾ cup bread crumbs Salt Oil for shallow frying HOW TO COOK: To make patties 1. Pressure or steam cook the veggies until completely done. Use potatoes, carrots, sweet corns. You can use green peas, beans also if you have in hand. Mash the veggies well and set aside. 2. Crush ginger,garlic and green chilies to a coarse paste. Finely chop capsicum and onions. 3. Heat a pan with 2 teaspoons oil.Add crushed ginger paste and saute well till the raw smell goes off. 4. Add chopped onions an

INGREDIENTS: 2 lbs deboned, skinless chicken thighs, fat removed 1/4 c each BBQ sauce, mustard, ketchup sea salt and freshly ground black pepper 2 cloves garlic, minced HOW TO COOK: 1. Preheat oven to 350F. 2. In a large bowl, combine BBQ sauce, mustard and ketchup, then add chicken, stirring to coat. 3. Place chicken on parchment covered baking pan, then sprinkle with salt, pepper and garlic. 4. Bake for 20 – 25 minutes or until done. Excellent made in advance and reheated on the BBQ or in a grill pan. Source: Jittery Cook

INGREDIENTS: 1 (2-inch) piece fresh ginger, peeled and chopped 4 garlic cloves, peeled and chopped ¾ cup packed dark brown sugar ¼ cup plus 1 tablespoon soy sauce 1 teaspoon Sriracha sauce, divided ¼ teaspoon cayenne pepper, divided 4 pounds chicken wings, halved at joint and wingtips removed ¼ cup water ¼ cup tomato paste sesame seeds, optional HOW TO COOK: 1. Place ginger, garlic, ¼ cup dark brown sugar, 1 tablespoon soy sauce, ½ teaspoon Sriracha sauce, and ⅛ teaspoon cayenne pepper in a food processor and pulse until a paste is formed. 2. Place chicken wings and paste in crock pot and toss to coat. 3. Cover and cook on LOW for 3 to 4 hours. Use slotted spoon to remove wings and place them in a large bowl lined with paper towels. Discard liquid in crock pot. 4. Let wings cool 20 minutes or you can refrigerate them up to 24 hours. 5. Place oven rack in lower-middle of oven. It should be 10 to 12 inches from the heating element. Turn

INGREDIENTS: 3-4 green tomatoes 1 cup plain flour, seasoned with salt and pepper 1-2 eggs, slightly beaten vegetable oil salt HOW TO COOK: 1. Wash and cut green tomatoes into very thin slices. 2. Dredge with flour, dip in egg and dredge with flour again. 3. Heat oil in large skillet over medium heat. 4. Drop dredged tomatoes into hot oil and fry again until lightly browned. 5. Remove from oil; salt immediately. Source: Farm Flavor

INGREDIENTS: 1 cup medium grain rice uncooked 1 tablespoon sesame oil 1 small bunch green onions sliced thin 2 cloves garlic minced or crushed 1 pound ground turkey 2 tablespoons chili garlic sauce 2 tablespoons hoisin sauce 1 teaspoon crushed ginger 1 pound washed and trimmed green beans or Chinese long beans if available 1 tablespoon soy sauce 1 tablespoon seasoned rice vinegar HOW TO COOK: 1. Start rice cooking in lightly salted water. 2. When rice is about 15 minutes from done, heat large skillet over high heat.  3. Add sesame oil, and sauté green onions and garlic for about 2 minutes.  4. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked.  5. Crumble meat as much as possible. 6. Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender. 7. Stir in

INGREDIENTS: 4 (6-ounce) thick haddock or other mild white fish fillets 1 tablespoon butter 1 (3-ounce) package low-fat cream cheese 1/2 teaspoon whole grain mustard 4 green onions, finely chopped 2 ounces double Gloucester cheese, grated 4 small tomatoes, thinly sliced Salt and ground black pepper to taste Watercress for garnish (optional) HOW TO COOK: 1. Preheat broiler. 2. Place fillets on a greased broil pan. Season and dot with butter. Broil under a moderate heat for 5 minutes. Transfer to a plate. 3. Meanwhile, mix cream cheese, mustard, spring onions and Gloucester cheese together in a small bowl. 4. Arrange tomato slices over fish. Spread the fromage frais (cream cheese) mixture over fish. 5. Return to the broiler and continue to cook for another 8 to 10 minutes, until fish is cooked through and the cheese mixture has turned golden brown. 6. Serve with a mixed salad and crusty French bread. Source: Cooks Recipes

INGREDIENTS: Stir-fry sauce 2 tbsp. soy sauce 2 tbsp. honey ¼ c. beef stock 1 heaped tsp. cornstarch Meat + veggies 2 tsp. olive oil 1 lb. top sirloin, cut into thin ¼" slices* 1 clove of garlic, grated 1 inch piece of ginger, peeled + grated 1 c. chopped snow peas 1 orange bell pepper, thinly sliced Garnish pea shoots HOW TO COOK: 1. In an empty jam jar, add all of the stir-fry sauce ingredients and shake well until the honey is dissolved. You can also whisk everything together in a small bowl. 2. Warm the olive oil over medium-high heat in a large cast iron skillet (or saute pan). 3. Using tongs, add a portion of the meat to the pan and give it a quick sear, about 1-2 minutes. Do not over crowd the skillet. 4. Remove the meat and transfer to a plate. Continue to cook in small batches to prevent the dish from becoming soggy. 5. To the pan, add a little bit more olive oil and the grated garlic and ginger. Stir until frag

INGREDIENTS For Meatballs: 1 large clove garlic 1-inch piece fresh ginger, peeled and roughly chopped 1 stalk lemongrass, roughly chopped (just the tender white center - top, bottom and outer leaves removed) ½ ounce fresh Thai basil leaves (a large handful) 1 pound ground pork 1 tablespoon soy sauce 1 tablespoon fish sauce ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper For Quick Pickled Vegetables: 2 carrots, cut into julienne strips 1 daikon radish, cut into julienne strips 2 green onions, chopped 3 tablespoons unseasoned rice vinegar 1 teaspoon sugar ½ teaspoon kosher salt For Spicy Sesame-Sriracha Mayonnaise: ½ cup mayonnaise (or homemade sesame mayonnaise) 2 tablespoons sriracha hot chili sauce 1 teaspoon toasted sesame oil (omit if using homemade sesame mayonnaise) For Lettuce Cups: 1 head butter lettuce, leaves separated HOW TO COOK: To make the meatballs: 1. Preheat oven to 375°F 2. Line a

INGREDIENTS: Salmon 1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off 4 tablespoons olive oil 2 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar 2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing) 2 tablespoons wheat-free soy sauce (or coconut aminos) 2 garlic cloves, minced 1 tablespoon freshly grated ginger 2 tablespoons toasted sesame seeds Ginger Honey Glaze 4 tablespoons honey (pick one with a mild taste) 1 tablespoon toasted sesame oil 1 teaspoon wheat-free soy sauce (or coconut aminos) ½ teaspoon freshly grated ginger ½ teaspoon toasted sesame seeds HOW TO COOK: 1. In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined. 2. In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes. 3. In the meantime in a small bowl combine all glaze i

INGREDIENTS: 8 ozs capellini pasta 1.5 - 2 lbs salmon cut in chunks 1 shallot minced 2 garlic cloves minced 4 tablespoons olive oil 3 tablespoon butter 3/4 cup white wine 1/3 cup heavy whipping cream 1 teaspoon red pepper flakes (optional) 4-5 basil leaves chopped salt and pepper grated parmesan cheese lemon slices for serving HOW TO COOK: 1. Cook your choice of capellini pasta according to package instruction. I used whole wheat. 2. Season salmon chunks with salt and pepper. Set aside. 3. Heat a medium-large pan on medium heat. 4. Add oil and 1 tablespoon butter. 5. Add shallots and garlic. Saute for about 1 minute. 6. Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side. 7. Add chopped basil between fish pieces. 8. Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute. 9. Pour in heavy whipping cream and add hot pepper flakes. 10. Add parmesan cheese and season with salt. 11. Car

INGREDIENTS: 6 cups finely chopped romaine lettuce 2 cups finely chopped red cabbage 1 large red bell pepper, finely diced (1 cup chopped) 1 cup finely sliced green onions 1 cup (4 ounces) shredded white cheddar cheese 1 cup cooked and crumbled bacon Balsamic Dressing: ½ cup olive oil ½ cup balsamic vinegar 1 teaspoon dijon mustard 2 cloves garlic, peeled and minced ½ teaspoon Truvia or 1 teaspoon sugar 1 teaspoon Italian Seasoning ½ teaspoon salt ½ teaspoon freshly ground black pepper HOW TO COOK: Salad:  1. In a large bowl, add the lettuce. Then add the remaining salad ingredients and toss to mix well. 2. Dressing: In a blender, combine all the ingredients and process until mixed well. 3. When ready to serve, drizzle with salad dressing, toss to mix and serve immediately. Source: With Salt And Wit

INGREDIENTS: 1 tbsp butter 3 large eggs salt and pepper 1 Laughing Cow cheese wedge 1 large flour tortilla 1 oz. sharp cheddar cheese HOW TO COOK: 1. In a skillet over medium heat, melt 1/2 tbsp butter. Beat the eggs together in a bowl and then pour them into the hot skillet. 2. Scramble the eggs. When they are still quite runny, add in the laughing Cow or other soft cheese, salt, and pepper. Remove the eggs (still a bit runny) to a plate and set aside. 3. Wipe out your pan, and melt the remaining 1/2 tbsp of butter in over medium-hight heat. Lay the tortilla into the pan, and scoop the scrambled eggs onto half of it. Sprinkle the cheddar over the top and fold the tortilla up. Allow to cook for about 3-4 minutes per side, or until the tortilla in golden brown, and the cheddar has melted. 4. Cut into 4 wedges, and serve with desired accompaniments (sriracha, salsa, guacamole, etc.). Source: Spache The Spatula

INGREDIENTS: 1½ C regular oats ½ C oat bran ½ C crisp rice cereal ¼ tsp salt ½ C creamy no-stir natural peanut butter ½ C + 2 tbsp honey ⅓ C crushed pretzels ¼ C peanut halves or chopped peanuts ¼ C chocolate chips ¼ C raisins ¼ C peanut butter chips ¼ C M&M’s candies HOW TO MAKE: 1. In a large bowl, whisk together oats, oat bran, crisp rice cereal, and salt. 2. In a small microwave safe bowl, add the peanut butter and honey. Microwave for 10 seconds. Stir and microwave for another 10 seconds or until mixture is runny. Add to oat mixture and stir until combined. 3. Stir in peanuts, pretzels, chocolate chips, raisins, peanut butter chips, and M&M’s. Cover and chill for 30 minutes. You can shape the bites right away, but the mixture will be sticky. 4. Form mixture into balls, making sure to press mixture together tightly when forming. Each bite is about 1 tablespoon of mixture. (I used this cookie scoop and pressed the dough against the side of the bowl

 INGREDIENTS: 8 – 9 pieces Chicken thighs 1/2 cup Kikkoman Soy sauce 1 (13 1/2-ounce) can Coconut milk 3/4 cup Cider vinegar 1 tsp. Garlic powder 2 tsp. Onion powder 2 teaspoons Black pepper 1/2 – 1 tsp. Salt, to your taste 1 tsp. Accent seasoning 4 Bay leaves 1/2 cup Green onions, sliced thin HOW TO COOK: 1. Wash the chicken pieces well and start trimming off the fat and excess skin. 2. Place the chicken pieces in a bowl and add the soy sauce. Mix to combine and coat the chicken well. cover and allow the chicken to sit for about 30 minutes to an hour. 3. Using a large non-stick fry pan, remove the chicken pieces from the bowl of soy sauce and allow the soy sauce to drain off well. DO NOT discard this soy sauce! Place the chicken into the fry pan, in a single layer, skin side down. 4. On MEDIUM HIGH heat, place the fry pan and start to cook the chicken. This is a different technique, cold chicken in a cold pot; but doing it this way will

INGREDIENTS: ½ cup sago 270ml can coconut milk 1½ cups water 1/3 cup caster sugar 8 cardamom pods, bruised 1 cup caster sugar, extra 2 large limes, shredded rind and ½ cup juice 5cm piece fresh ginger, peeled, shredded 8 lychees, peeled, seeds removed, to serve HOW TO MAKE: 1. Place sago into a bowl and cover with cold water. Stand for 20 minutes to soften. Drain. Combine coconut milk, water, sugar and cardamom pods in a saucepan. Place over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Add sago and simmer for 10-15 minutes until sago becomes translucent. Transfer mixture to a bowl and cool. Remove pods. Spoon mixture into 4 serving glasses. Cover and refrigerate. 2. Combine extra sugar, lime juice and ginger in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 3 minutes or until mixture thickens slightly. Remove from heat. Cool. Cover and refrigerate. Stir lime rind into syr

INGREDIENTS: 4 large banana leaves, rinsed and dried with a kitchen towel 8 chicken drumsticks (or breasts if you prefer) Enough oil to lightly grease the banana leaves Marinade: 6 tbsps green curry paste (you can substitute with red or other varieties) 2 tbsps light soy sauce 1 tsp salt 4 shallots, quartered and smashed lightly 4 garlic cloves, smashed Handful of curry leaves, rinsed (discard the stems) 1 lemongrass stalk, white parts smashed (used as a brush) HOW TO COOK: 1. Firstly, mix the ingredients for marinating in a large bowl. Do a taste test and add more salt if required. Set aside for 2 hours (covered) in the fridge. 2. Pre-heat your oven to about 180C (356F). 3. Cut the banana leaves into 4 portions for wrapping and lightly grease each leaf. I wrapped two drumsticks in one piece of banana leaf together. Place the chicken drumsticks in the middle of the leaf and wrap into a parcel, you can either use a stapler to staple the en

INGREDIENTS: 2.5 kg pork belly 1 Tbsp Shaoxing wine, optional to taste, rock salt seasoning: 6 – 7 teaspoons salt 4 teaspoons sugar 1 teaspoon five-spice powder 4 teaspoons freshly cracked black pepper HOW TO COOK: 1. To prepare the seasonings: Combine salt with sugar, pepper and five-spice powder well. Set aside. 2. Use a knife to scrape away any impurities and hair. Rinse thoroughly. 3. Blanch in boiling water for about 20 minutes, until around 70% done, and the skin is softened. I used a large wok and filled 1/4 of it with water. I carefully placed the pork belly in, and to make sure that the meat is fully submerged in water, I just added a glass or two as needed and allowed it to boil. 4. Drain well and wipe dry with paper towels. 5. Place the belly on a large platter or tray, meat side up and skin side down 6. Use a knife to make a few small slits on the meat and up the sides but not on the skin, so the seasoning will be absorb

INGREDIENTS: 2 tablespoons of grapeseed oil 1 lb of ground beef 1 small onion, finely chopped 1 lb of thinly sliced mushrooms ½ cup of shredded carrots 1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time) 2 tablespoons of gluten free soy sauce 1/2 tsp garlic powder 1 tablespoon fresh grated ginger (or WAY less if you use powered) HOW TO COOK: 1. Heat one tablespoon of the oil in a big skillet. 2. Add the beef and cook until browned throughout. 3. Remove from pan. Add the other tablespoon of oil to the pan and heat. 4. Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned. Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized. 5. Add the cabbage and cook until it wilts a bit. 6. Mix together the soy sauce, garlic and ginger and add to pan. 7. I

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou

INGREDIENTS: 24 pcs. quail eggs, hard-boiled and shells removed 1/2 cup all-purpose flour 1/2 cup cornstarch 1/2 tsp + 1 pinch iodized salt a pinch or two of black pepper powder a pinch of Maggi Magic Sarap (optional) 1/2 cup tap water 2-3 drops red food color 2-3 drops yellow food color 1/4 cup all-purpose flour (for dusting) 1 cup cooking oil (for frying) HOW TO COOK: 1. In a shallow pan prepare and heat cooking oil over medium heat. 2. Meantime, stir in food color into water until you get the desired tint. (Tip: Go for a little darker because the shade will pale when combined with the starches.) 3. In a medium bowl combine 1/2 cup all-purpose flour, cornstarch, salt, pepper and Magic Sarap or MSG (if using). Gradually add-in colored water, pouring a little at a time as you beat the batter with slow strokes. Add in any remaining water until the batter is fluid but thick. 4. Pour the extra 1/4 cup all-purpose flour into a plastic bag o

INGREDIENTS: 1/2 kilo pork ear 2 (about 3x3 inches) pieces tofu 1 garlic (minced) 1 big onion (diced) 4 pieces chili 1 cup vinegar 1 cup soy sauce 1 teaspoon salt 1 teaspoon finely ground pepper 1 teaspoon sugar Cooking oil HOW TO COOK: 1. In a casserole, boil pork ear in just enough water with salt, lower fire and let simmer until pork is tender. 2. Take the pork out chopped into strips or cubes. 3. Lightly fry the pork ear strips to have a crunchy chewy texture (optional). Set aside. 4. Fry tokwa (tofu) in hot oil until toasted and slice to the same size as the pork. 5. In a saucepot, mix vinegar, soy sauce, salt, sugar, garlic and onions. 6. Pour in mixture over pork and tokwa. 7. Serve with rice or as side dish for Goto (congee) Source: Pinoy Tsibog

INGREDIENTS: 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2" 3 tablespoon + 1/4 cup white vinegar 1/4 cup balsamic vinegar 2 + 1 1/2 cups water 1/2 cup brown sugar 1 + 1 teaspoon salt 2 pcs star anise 2 pcs laurel leaves 1/2 cup dried banana blossoms 1/2 + 1/2 teaspoon black ground pepper 1 teaspoon whole black pepper 1 medium sized onion chopped 4 cloves of garlic chopped 1 teaspoon chili flakes 4 tablespoon oil HOW TO COOK: 1. Boil 2 cups of water with 1/4 cup vinegar, salt and pepper in a pot. 2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside. 3. Saute garlic and onion in a casserole. 4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes. 5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes. 6. You may adjust the saltiness as you

INGREDIENTS: 2 1/2 cups flour 1/4 tsp salt 1/2 tsp baking soda 2 tsp baking powder 3/4 cups brown sugar 2/3 cups water 2 tbsp oil sesame seeds HOW TO COOK: 1. Sift together dry ingredients. 2. Mix brown sugar, water and oil then add to flour mixture. Mix until blended well. 3. Using a teaspoon, take small bits of batter then roll in sesame seeds. 4. Fry in deep hot oil until golden brown. Source: Choose Philippines

INGREDIENTS: 2 sheets ready-rolled puff pastry (thawed) 1 egg, lightly beaten ¼ cup white sugar HOW TO BAKE: 1. Heat oven to 180C°, fan forced 2. Unroll the pastry on a lightly floured surface and brush the first sheet with egg. 3. Place one plain puff pastry over the egg. 4. Press the pastry sheets firmly together. 5. Cut the pastry with the biscuit cutter and transfer to the baking dish and brush with egg and sprinkle with sugar. 6. Bake for 15-18 minutes or until golden brown. 7. Let it cool and serve. Source: Ambitiouschef

INGREDIENTS: 3 cups glutinous rice flour 85 grams caster sugar 250ml water 1 cup purple yam jam (or any preferred filling) 1 cup sesame seeds 250ml vegetable oil or more for frying HOW TO COOK: 1. Using a large bowl, combine the flour, sugar and water and mix with your hands thoroughly to make a dough. 2. Place the sesame seeds in a separate small bowl. Set aside. 3. Divide the dough into 20 round balls or more if you intend to make smaller treats. 4. Using a rolling pin, flatten one ball then scoop a teaspoon of your filling into the disc. 5. Put the edges together and shape it back into round balls with your hands. 6. Roll the stuffed balls into the sesame seeds. 7. Repeat for all the dough. 8. Prepare a deep skillet and heat with about a cup of vegetable oil. 9. Once the oil is hot, slowly drop the buchi balls into the hot oil and cook until golden. 10. Scoop out with a spider (in picture) or a slotted spoon. 11.

INGREDIENTS: filling: 2 large unripe papaya 1 medium onion, chopped 2 cloves garlic, chopped 1 Knorr pork cube salt and pepper to taste eggs crust: 1/4 kilo ground rice 30g butter 1/4 cup water 1 tbsp vegetable oil 1 egg atsuete (with water) or yellow food color HOW TO COOK: 1. Peel off the papaya's skin, remove the seeds, and wash with water. Shred the papaya or if you don't have any shredder, you may cut the papaya into thin strips. 2. In a pan with a little cooking oil, cook the garlic over medium heat until golden brown and add in the onions. When the onions start to caramelize, add in the pork cubes and the shredded papaya. Sauté and stir continuously until all ingredients are well incorporated. Add salt and pepper to taste. Cover pan and cook for 3-5 minutes. Pour into a plate and set aside. 3. Pour in the ground rice in a separate bowl and add in the egg, butter, water, vegetable oil, and atsuete mixture. Using your cle

INGREDIENTS: 1 1/2 tablespoons sugar I package active dry yeast 1/2 cup warm water 3 1/2 –4 1/2 cups flour 1 teaspoon salt Scant 3/4 cup unsweetened, grated coconut 1 cup unsweetened coconut milk (stirred/mixed well) 3 tablespoons shortening, melted HOW TO BAKE: 1. Stir yeast and sugar into the warm water and set aside to proof. 2. In a stand mixer, mix flour and salt together. Add the yeast mixture, coconut, coconut milk and shortening. Stir until the dough becomes a shaggy mass. (You also can mix with your hands.) 3. Dust dough with about 1/4 cup flour. Using a dough hook (or your hands), knead dough until it is soft and elastic, adding flour about 1/4 cup at a time as needed until the dough is tacky but does not stick to your hands. Form the dough into a ball, transfer to a well-oiled bowl, cover and let it rise in a warm spot. It will take about an hour for it to double in size. 4. Punch down the dough and divide, forming into oblongs to f

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero