Instructions:

Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside

Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan. Cook until the sauce becomes thick. Set aside.

Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce over the Fresh Lumpia Egg Roll and garnish with crushed peanuts and minced garlic.

Fresh Lumpia Egg RollIngredients:

Filling 2 cups sweet potato, cubed2 tbsp fish sauce (patis)1 lb cabbage, shredded1 ½ cup carrots, julienned½ cup water½ cup peanuts, crushed6 pieces Lettuce leaves½ lb pork, thinly sliced1 pack extra firm tofu, sliced in strips1 cup shrimp, shelled and deveined

2 cups string beans (baguio beans), chopped1 medium sized onions, chopped1 tbsp garlic, minced1 pork cubeWrapper cup all-purpose flourpieces raw eggstbsp cooking oil½ tsp salt1½ cups milk

Sauce 1 tbsp soy sauce½ cup brown sugar2 cups water½ pork cube1 tbsp garlic, minced2 tbsp corn starch (diluted in 4 tbsp water)

Ingredients:

Instructions:

Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids.

Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.

Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.

Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.

Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

Shrimp Bisque

1 pound large shrimp, peeled and deveined, shells reserved3 tablespoons good olive oil2 cups chopped leeks, white and light green parts (3 leeks)1 tablespoon chopped garlic (3 cloves)Pinch cayenne pepper4 tablespoons (1/2 stick) unsalted butter1 teaspoon freshly ground black pepper

1/4 cup all-purpose flour2 cups half-and-half1/3 cup tomato paste2 teaspoons kosher salt4 cups seafood stockPinch cayenne pepper

Ham and Garden Fresh

Deli Sandwich

Ingredients:

12 slices whole wheat bread 1/3 cup store-bought pesto 1/3 cup good-quality mayonnaise 2 medium salad tomatoes, sliced into 18 rounds 18 pieces thinly sliced spiced or smoked ham 1 medium cucumber, sliced into 18 rounds 6 cheese singles or Cheddar cheese slices 3/4 cup alfalfa sprouts

Instructions:

Cut the sides of the bread to remove the crust. Set aside.

In a small bowl, mix together pesto and mayonnaise. Spread mayonnaise on one side of each bread slice.

Arrange 3 tomato slices on a piece of bread. Top with one ham slice, then 3 cucumber slices. Top with another ham slice, then a piece of cheese. Follow with another ham slice, then arrange alfalfa sprouts on top. Cover with another bread. Repeat to make a total of six sandwiches. Slice diagonally or serve whole.

Ingredients:

Instructions:

With a knife, slash the fat trimming on one side of each loin cutlet to keep the meat from curling when fried. Pound the pork slices until about 1/4-inch thick.

 Season both sides of each pork slice with salt and pepper. Dredge each slice in flour, dip in beaten eggs, and press onto breadcrumbs to coat both sides. Transfer to a covered plastic container and store in the freezer until ready to cook. 

When ready to cook, thaw pork slices. Heat a large frying pan with about half an inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain cutlets on paper towels and cut pork into bite-sized strips.

Serve with shredded cabbage tossed in sesame seed dressing and tonkatsu sauce for dipping.

Pork Tonkatsu0-g

 Pork4 (150-gram) pork loin or tenderloin Thick salt, to tastefreshly ground black pepper, to taste1 tablespoon calamansi juice1 cup all-purpose flour1 large egg, lightly beaten with 1 tablespoon water1 cup panko (Japanese breadcrumbs)cooking oil, for pan-fryingshredded cabbage

Tonkatsu Sauce4 tablespoons tomato ketchup3 tablespoons worcestershire sauce3 tablespoons mirin3 tablespoons brown sugar1 1/2 tablespoons soy sauce 1 1/2 tablespoons minced ginger1 1/2 tablespoons minced garlic

Ingredients:

1 cup fresh orange juice 1 tablespoon brown sugar 1/4 cup white wine vinegar 1/2 teaspoon salt 500 grams Chicken 2 tablespoons butter

Instructions:

Make the glaze: Combine all ingredients in a bowl. Store in the refrigerator until ready to use

  Combine orange juice, brown sugar,

vinegar, and salt in a bowl. Place chicken drumsticks in a large resealable bag and pour orange marinade over. Seal bag and shake to coat drumsticks. Marinate for at least 2 hours in the refrigerator.

Heat a nonstick grill pan over medium heat. Add butter and allow to melt.

 Place marinated drumsticks on the grill. Brush chicken with glaze halfway through cooking (about 5 to 6 minutes per side). Brush them as they finish cooking and again as you take them off the grill.

Orange Glazed Chicken

For the orange glaze 

1/2 cup brown sugar1/4 cup fresh orange juice1/4 cup orange marmalade2 tablespoons Dijon mustard3 teaspoons fine salt

Ingredients:

Instructions:

Heat oil in a casserole and sauté garlic, onions, ginger, lemongrass, shrimp paste, and tomatoes. Cook until everything becomes pasty in consistency.

Throw in crabs and add rice wine. Allow to simmer then season with fish sauce, pepper, and oyster sauce. Add coconut cream and mashed squash; cook until crab turns deep orange. 

Add leeks and green chilies; cook for another 3 minutes. Garnish with more leeks. Serve warm and with curried rice, if desired.

Mud Crabs in RoastedSquash Sauce

1/4 cup rice winefish sauce (patis) and black pepper, to taste2 tablespoons oyster sauce2 cups coconut cream1 cup roasted and mashed squash1/2 cup leeks, cut diagonally, plus more for garnish4 finger chilies (siling pangsigang)

2 tablespoons vegetable oil2 cloves garlic, minced2 large onions, minced2 tablespoons grated fresh ginger4 stalks lemongrass, chopped finely1 tablespoon shrimp paste 1/2 cup diced ripe tomatoes1 1/2 kilos mud crabs

Ingredients:

150g good-quality dark chocolate 150g unsweetened chocolate 3 eggs 1/4 cup (55g) caster sugar 1 tablespoon good-quality cocoa powder, sifted 300ml thickened cream, plus extra whipped cream to serve

Instructions:

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Chocolate Mousse

Ingredients:

2 heads broccoli (about 2 lbs.) Salt and pepper 2 tablespoons red wine vinegar 1/3 cup olive oil 2 bell peppers Mushrooms Onions Parsley

Instructions:

Cut florets from broccoli. Trim florets into 1-inch pieces; trim stems, peel and cut into 1-inch pieces.

Bring a large pot of salted water to a boil over high heat. Add broccoli and cook until tender but not mushy, 3 to 4 minutes. Drain in a colander under cold running water. Pat broccoli dry with paper towels.

In a large bowl, vinegar, salt and pepper. Whisk together until salt is dissolved and then slowly add oil, whisking constantly until blended and thickened.

Just before serving, add broccoli and peppers, Mushroom, Onion to bowl with vinaigrette. Toss until vegetables are thoroughly coated with dressing. Season with salt and pepper add parsley for toppings.

Fresh Broccoli Salad

Ingredients:

Instructions:

Peel and cut potatoes into 1-inch cubes. Boil in salted water until very soft. Drain then mash with a fork.

 While potatoes are still warm, add butter, cream, salt, and pepper. add minced green onions; mix until well combined. Let cool for a few minutes then add egg yolk. Mix together. refrigerate until firm.

Make the gravy: melt butter in a saucepan over medium heat. Add flour and  mix well until a paste forms. Let it brown, then add thyme. Slowly pour in stock, whisking briskly to avoid lumps. add bay leaf and simmer until thick. Season with salt and pepper. remove bay leaf before serving.

Make the mashed potato balls: Get a spoonful of mashed potato and place a cube of cheese in the middle. Use your hands to form a ball. repeat with remaining ingredients.

Place breadcrumbs on a plate. Roll potato balls in crumbs until well-coated. Freeze for about 1 hour or until exterior is quite firm. Deep-fry in hot oil until golden brown.

Mashed Potato Balls with Cheesy Centers

500 grams potatoes6 tablespoons butter4 tablespoons all-purpose creamsalt and pepper, to taste 1/4 cup minced green onions1 egg yolk20 to 25 (1-inch) cubes of cheddar 1 cup Japanese breadcrumbs

For the gravy1/4 cup butter1/4 cup flourpinch of dried thyme3 cups chicken or beef stock1 bay leafsalt and pepper, to taste

Ingredients:

1 pound ziti (can sub penne) pasta

Olive oil

1 pound bulk Italian sausage

1 large onion, chopped

3-4 garlic cloves, chopped

1 Tbsp fresh rosemary (or basil), minced

1 cup grated parmesan or pecorino cheese

Baked Ziti with ItalianSausage and Pepper

1 Tbsp Italian seasoning1/2 teaspoon red pepper flakes1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce1/2 pound of mozzarella cheese, grated

Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the

casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.Bake in the oven until the top is lightly browned and the cheese melted, about 20

minutes.

  Instructions: