Food Recipe Notebook

INGREDIENTS: 2 cups precooked white corn flour, preferably Harina P.A.N. 1 1⁄2 tsp. kosher salt 1 tbsp. canola oil, plus more for frying 8 eggs Hot sauce, for serving (optional) HOW TO COOK: 1. Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil until dough forms; knead until smooth, 2–3 minutes. 2. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick. 3. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain. 4. Increase oil to 375°. Working with one arepa at a time, slice a 3" incision horizontally without cutting all the way through to make a pocket. 5. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes. 6Drain on paper towels; serve with hot sauce, if you like.

No Bake Peanut Butter Iceberg Pie Recipe & How to Cook Guide INGREDIENTS: 1 cup Peter Pan® Creamy Peanut Butter, divided 1 (9 inch) chocolate or graham cracker crumb crust 2 (0.73 ounce) envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix 1 tablespoon hot water 2 1/4 cups vanilla ice cream, softened Reddi-wip® Original Dairy Whipped Topping HOW TO COOK: 1. Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set. 2. Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside. 3. Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture. 4. Freeze pie until firm, about 4 hours. Cut into 8 slices. T...

INGREDIENTS: Bibingka Batter 1 cup rice 1 cup water 1/2 cup refined sugar 2 tsp baking powder 2 tbsp melted butter 3 eggs, beaten 1 cup thick coconut milk Cooking Bibingka bibingka batter 4-5 salted eggs 1 packet white cheese grated coconut butter HOW TO COOK: 1. Soak one cup of rice in one cup of water overnight. 2. Drain water from the soaked rice. 3. Produce rice flour by grinding the rice softened by soaking, in a rice grinder. 4. If you don’t have a grinder, you can have the rice ground in the public market. 5. Any stall selling galapong will have a rice grinder. 6. Once the rice flour is ready, mix it with sugar. 7. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture. 8. Mix the rice flour mixture thoroughly.This will serve as the bibingka batter. Cooking Bibingka 1. Put some coal in the improvised basin made of a piece of G.I. sheet or tin. 2. Make the ...

INGREDIENTS: 1 cup milk 2 Tablespoons butter 1 Tablespoon sugar 2 Tbsp. flour ½ tsp. salt 2 (15 oz.) can whole corn, drained 2 eggs, well-beaten HOW TO COOK: 1. Dissolve flour in ¼ cup milk. 2. Boil ¾ cup milk with butter and sugar. 3. Pour flour mixture into the milk milk mixture after boil is reached to make a thin white sauce. 4. Remove from heat and stir in salt and drained corn. 5. Mix in eggs. 6. Pour into a 1 to 1½ quart loaf pan. 7. Bake at 400 degrees F for 30 minute for until done. Source: Chef In Training

INGREDIENTS: Dark Chocolate Chips - 1.5 cup Sugar - 2 tblspn Water - 4 tblspn Instant Coffee Powder - 1/2 tsp Whipping Cream - 1 cup HOW TO MAKE: 1. Take water, sugar and coffee powder in a sauce pan, heat till the sugar is melted and the water comes to a boil. 2. Add in chocolate chips and heat it on a very low flame till the chocolate is completely melted. 3. Now pour this mix into a bowl and cool it completely. 4. Take cream in a bowl and use a electric beater to whip this till it gets thick and forms soft peaks. 5. Now fold this cream into the chocolate very gently. 6. Once everything is mixed up well. 7. Spoon this into serving glasses and chill in the fridge for 2 hours. 8. Serve cold. Source: Yummy Tummy

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: 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: 2 cups pinipig (you can substitute this with corn or glutinous rice) 1½ cups young coconut, grated 1 cup coconut water ½ cup sugar HOW TO COOK: 1. Grind toasted pinipig. 2. In a bowl, mix ground pinipig, coconut water and sugar. 3. Blend well and add grated young coconut. 4. Divide into serving portions. Wrap each serving in banana leaves or wax paper. 5. Chill before serving.

INGREDIENTS: one 8-oz. package cream cheese 2 cups granulated sugar 3 eggs 1 lb. (3 ½ cups) sweet rice flour 1 tablespoon baking powder 1 stick (1/2 cup) melted butter 1 tablespoon vanilla one 15-oz. can cream of coconut 1 cup milk one 8-oz. can crushed pineapple ¼ cup brown sugar 2 tablespoons granulated sugar HOW TO BAKE: 1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar. 2. Stir in the eggs, one at a time. 3. Mix in the remaining ingredients and stir, until smooth.Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar. 4. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve. Source: Zestuous

INGREDIENTS: 1 397 gm. tin of sweetened condensed milk 2 whole eggs 4 egg yolks 1/4 c. melted butter 1 tsp. vanilla extract 2/3 c. desiccated coconut HOW TO COOK: 1. Preheat the oven to 325° F/160° C. 2. Line a 12-hole muffin pan with paper cases. I used muffin cases which is bigger than cupcake cases. 3. Whisk all of the ingredients together. 4. Fill cups 3/4 full with the mixture. Always stir before filling a cup to re-distribute the coconut in the mixture. 5. Set the muffin pan on a bigger oven tray. Put this in the oven and pour boiling water on the bigger pan to reach halfway up the sides of the muffin pan. 6. Bake for 25-35 minutes. Check by testing with a toothpick. It's done when the toothpick comes out clean. It is best not to overcook them so that the bottom layer has a soft texture. 7. Leave in the pan for five minutes before transferring to a cooling rack. Source: Adora's Box

INGREDIENTS: For the flan: 4 egg yolks 1 can sweetened condensed milk (395g) 2 tsps lemon/calamansi juice or 1 tsp lemon extract For the puto: 2 cups self-raising flour 1 1/2 tsps baking powder* 2/3 cup white granulated sugar ½ tsp salt 4 eggwhites (about 2/3 cup) 1¼ cups water a few drops of yellow liquid food colouring (optional) HOW TO MAKE: 1. Make the flan first. In a small bowl, mix together the eggyolks and condensed milk. Add in the lemon juice or extract. Tip: Get yourself these inexpensive plastic sauce dispensers. It makes filling up the moulds so much easier and cleaner.Use one for the flan mixture and one for the puto mixture. 2. Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel. 3. Grease puto moulds then squirt the flan mixture into each mould, filling each about 1/3 full. 4. Steam flan on LOW heat for about 5-7 minutes. At this point, the flan would not be fully set but sh...

INGREDIENTS: 2 cups plus 6 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1/2 cup sour cream 1/2 cup whole milk 2 teaspoons vanilla extract 3/4 teaspoon pure lemon extract 1 teaspoon lemon zest 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups white sugar 4 large eggs HOW TO BAKE: 1. Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. 2. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir unti...

INGREDIENTS: Crust: 1 1/2 cup powdered Graham Crackers 1/2 cup melted butter Filling: 4 seeds with flesh of Durian 1/2 cup white sugar 4 tablespoons cornstarch 2 cups Evaporated Milk 2 egg yolks 2 tablespoons butter 1 tablespoon vanilla dash of salt HOW TO MAKE: Crust: 1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened. Filling: 1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool. To assemble: Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours. 2. Remove from refrigerator, un-mold then slice and serve. Source: Mely's Kitchen

INGREDIENTS: Pie Pastry Flour, 4cups Butter, 150gms Salt to taste Sugar to taste Iced cold water Vanilla Essence, 1 teaspoon Baking Powder, 1 teaspoon Fillings Eggs, 3 pcs Durian paste from fresh durian, ½ cup Brown Sugar, to taste Fresh Milk, ½ cup HOW TO COOK: 1. Mix flour and butter. 2. Then put in, vanilla essence, salt, baking powder and sugar to taste. 3. Slowly add in the iced cold water. 4. Put the dough in the fridge for around half and hour. 5. To make the durian fillings, put all the ingredients in a blender and blend them until very fine. 6. Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. 7. Bake for 10 minutes in preheated oven at 200 Deg C. 8. Take out the pastry and pour the filling mixture into it. 9. Bake for another 10 minutes at 200 Deg C. Source: enterdavao.com

INGREDIENTS: 1/4 cup water 1/3 cup cornstarch 2 cups coconut water 1 cup sugar 2 cups shredded young coconut ( buco) 1 teaspoon vanilla 1 8-inch double-crust pie shell 1 egg white HOW TO COOK: 1. Preheat oven to 375 degrees F. 2. Put the 1/4 cup water and cornstarch into a saucepan and mix with a spoon to combine. 3. Stir in the coconut water and sugar and bring to a boil. 4. Cook, stirring constantly, over medium to low heat until thick. 5. Add the shredded buco and vanilla and cook 3 more minutes. 6. Cool buco mixture slightly and put into piepan that has been lined with bottom pie crust. 7. Top with upper pie crust, seal edges and flute decoratively. 8. Brush with slightly beaten egg white to glaze (some will be left over- do not use more than necessary), and make a few cuts in the top crust to let steam escape. 9. Bake at 375 degrees 25 to 30 minutes, or until the crust is golden brown. Source: Food

INGREDIENTS 1 tablespoon coconut oil (vegetable oil is a perfectly fine substitute 2 (13- to 14-ounce) cans coconut milk 3/4 cup sugar 1/2 cup regular small pearl tapioca 1 large egg, beaten 1 cup chopped fresh pineapple For garnishing 1 medium mango, peeled and diced 1/2 cup flaked sweetened coconut, toasted HOW TO MAKE 1. Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and stir with a whisk to combine. Cook on low for 1 1/2 hours and take a look: You’ll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin). Cook an additional 30 minutes if necessary. 2. Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back into the tapioca pudding and cook on low for 30 minutes. 3. Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock ...

INGREDIENTS: 4 cups coconut milk 3/4 cup cornstarch 3/4 cup condensed milk (traditional Maja Blanca do not have condensed milk but this makes it so much creamier) 3/4 cup fresh milk 3/4 cup granulated sugar (you can adjust this one according to your taste) 15 oz whole sweet corn kernels toasted grated coconut for toppings HOW TO MAKE: 1. Boil coconut milk in a saucepan. 2. Add the condensed milk, sugar and the sweet corn kernels. 3. Simmer under low heat for 8-10 minutes. 4. In a bowl, mix fresh milk and cornstarch thoroughly making sure there are no lumps left. 5. Pour the milk and cornstarch mixture into the saucepan and mix well. 6. Stir consistently until thick. 7. Transfer to a serving dish or ramekins to serve individually 8. Garnish with toasted grated coconut if you want. 9. Let it cool down then chill in the fridge for at least an hour before serving. 10. Serve cold and with a warm smile. Source: The Vanilla...

Ingredients for the custard: 10 egg yolks 1 can condensed milk 1/2 cup fresh milk 1/2 tsp. lemon zest 3/4 cups brown sugar For the toppings: (Optional) Kiwi Cherry Or any citrus fruit Procedure: 1. Preheat oven to 150 degrees Celsius. 2. In a small saucepan over low heat, dissolve the sugar until it is caramelized into a golden brown syrup. Carefully transfer into your baking pan covering its entire bottom. 3. In a mixing bowl, cream together the egg yolks and both the condensed and fresh milk. Add the lemon zest. 4. Pour the mixture onto the prepared baking pan with the caramelized sugar and cover tightly with aluminum foil. Bake in the oven for at least 45 minutes. 5. Remove from heat and let it cool. 6. Transfer to a serving platter by flipping the baking pan upside down. Top with you fruit of choice. Source: Jane's Kitchen

INGREDIENTS: 2 cups glutinous rice flour 1 cup dried tapioca pearls (soaked in water for at least 4 hours) 4 cups coconut milk 1 cup water 1 cup brown sugar 4 ripe plantains (sliced) 1 large sweet potato sliced into small cubes 1 cup of sliced jack fruit HOW TO COOK: 1. Mix the rice flour with 10 TBSP of water and form into small dough balls. 2. In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top. 3. Set rice balls aside. *tip: When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other. To cook the tapioca: 1. Strain the tapioca if you soaked them. 2. Drop them into the same pot where you cooked the rice balls and let it boil. 3. Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. *tip: soak them in cold water when set aside so they don’t stick together. To make the Ginataang B...

INGREDIENTS: base 1 cup (220g) caster (superfine) sugar 1 cup (80g) desiccated coconut 2 cups (300g) plain (all-purpose) flour 200g unsalted butter, melted lemon filling 4 eggs 2 egg yolks, extra 2 cups (440g) caster (superfine) sugar ⅓ cup (50g) plain (all-purpose) flour, sifted 1 tablespoon finely grated lemon rind 1 cup (250ml) lemon juice (about 3 medium lemons) Italian meringue 175 gm caster sugar 2 eggwhites Pinch of cream of tartar 60ml water HOW TO MAKE: 1. Preheat oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. You can also do this by popping everything in a food processor and pulsing it a few times. 2. Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. It’s important to press the base right into the edges and corners of the tin so the lemon fill...