Fetuccine alfredo

Fetuccine alfredo

1/2 cup butter (1stik) with minced garlic

2 cups heavy cream

1/2 of philadelphia cream cheese

Parsley for garnish

1 cup parmesan kroger

340g fetuccine

1/4 tsp nutmegp

1/2 tsp salt

1/4 tsp pepper

1 tsp garlic powder

Simmer for 3-5mins 

Melt butter w garlic

Put the cream cut in cubes

Then heavy cream

Then all dry stuff

Last is parm cheese

Garlic Noodles

3 pack yakisoba noodles fr 99 ranch

3 tbsp butter * 1 tbsp olive oil

8 cloves garlic or more (food processor)

Scallions

Shitake mushrooms 1 pack

Green peas 1 cup

Corn 1 cup

Chicken meat

2tbsp oyster sauce

1tbsp fish sauce (just use one!!)

1 tbsp sugar

1 tsp sesame oil

1/4 cup parmesan (optional/ put this when ur abt to eat it)

cheeseppppppppppppppppppp

Chicken Inasal

Chicken inasal

4tbsp ginger

2kg chicken

4 tbsp garlic

1.5 cup lemongrass

2 cup vinegar apple cider

1 cup calamansi juice

2tbsp salt

1/2 cup brown sugar

1 tbsp pepper

Basting:

1/2 tsp salt

2 tsp lemon

1 cup margarine

Dimsum spare ribs

Dimsum spare ribs

2.62 lbs spare ribs

1 can fermented black beans or 4 tbsp black bean sauce

1tbsp chinese rice wine

2 tbsp garlic

1/2 tsp grated ginger

1 tsp salt

2 tsp sugar

1/2 tsp white pepper

2 tspmsesame oil

Green onion for garnish 

Red chilies

Steam for 50mins to 1hr

4 tbsp cornstarch just before cooking

Mexican rice

Mexican Rice

1.5 cup white rice

3 tbsp corn oil

1 big tbsp of tomato paste 

1/8 onion

2 cloves garlic 

1/4cup water for puree/smooth please

1.5tsp chicken powder

1 tsp salt

Garlic powder

2.25cups water to wash puree fr the food processor and pour

Cook rice in hot oil til somewhat golden brown. Medium heat. Pour tomato puree. After mixing it, pour 2.25 cup water. Then let rolling boil for 2mins. Mix mix.cover lid and 

Simmer lowest heat for 20mins.

Turn off heat.  open lid and let steam come out. Close lid 10mins. Open.

Fluff rice and let rest 2mins. 

Mexican Rice

1.5 cup white rice

3 tbsp corn oil

1 big tbsp of tomato paste 

1/8 onion

2 cloves garlic 

1/4cup water for puree/smooth please

1.5tsp chicken powder

1 tsp salt

Garlic powder

2.25cups water to wash puree fr the food processor and pour

Cook rice in hot oil til somewhat golden brown. Medium heat. Pour tomato puree. After mixing it, pour 2.25 cup water. Then let rolling boil for 2mins. Mix mix.cover lid and 

Simmer lowest heat for 20mins.

Turn off heat.  open lid and 

Butter Puto

Buttered puto - panlasang pinoy

• 2 cups flour sifted
• 1 cups sugar sifted (cut down sugar if putting lots of ube)
• 1.25 tbsp baking powder
• 1/2 cup fresh milk
• 1.25 cups water
• 1/8 teaspoon Pandan essence/10 drops violet food color
• Pinch of ube/cheese
• 1/4 cup butter melted
• 1 piece egg raw
• small slices of cheese
• 4 cups water for steaming

Oatmea cookie

Oatmeal cookie

375degrees 10-11mins

Dry ingredients

1.5cups oatmeal

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1/4tsp cinnamon

1/2 cup choco chips

Cream 1/2cup butter +1tbsp butter with the sugars and 1/2tsp vanilla and 1 egg

1/2cup white sugar- less

1/2 cup brown sugar-less

Refer to the oatmeal jar

Cassava Cake

Cassava cake

2 packs masagana grated cassava

1/2 can condensed milk

1/2 cup evap milk (not half can)

1/2 macapuno bottle (optional)

2 beaten eggs

3 tbsp sugar

1/2 can coconut cream

3 tbsp melted butter

1/3 grated cheese quick melt or eden. mild cheddar is ok too

Bake for 50mins a big square tray/ 350 degrees

Toppings: prep when u have 20mins left

1/2 can condensed milk and 1:1 with remaining

coconut cream

1/3 cup eden cheese

Heat the topping in the pot and stir/whisk for 7-10 mins. Do not boil. 

Pour on the cassava cake. 

Bake for another 20mins

Broil for 1 minute on high and check!

Pancit canton bihon

Pancit bihon/canton

Celery

1tiny bihon- soaked 15mins

1small pack canton

2cups canbage

1 cup carrots

Half pack squid balls

2 cups meat

Garlic powder

Pepper

Garlic

Onion

1 shrimp cube

2tbsp coconut soy

1tbsp oyster

1tbsp low sodium soysauce

1cup pork broth

1.5 cup water

Cook the squidball then meat then garlic onion, veggies, cover to cook. Remove. Cook the canton. Cover 2mins. Then put bihon and cover 2mins. Then mix all the veggies. 

HOMEMADE LONGGANISA

2.34 lbs ground pork
10 tbsp brown sugar

-annato powder
1 tsp paprika
1 tsp black pepper
1 tbsp salt
2 tbsp soysauce
1.5 head of garlic in food processor (easy on garlic)
OPTIONAL-- 4tbsp water with 2 tbsp cornstarch

1-2tbsp vinegar
mix with coconut oil 1 tbsp or 2 tbsp

PUTO

2 cups flour
1 cup sugar
SIFTED

1/2 cup evap milk
1 1/4 cup water
1/4 cup butter
1 pc egg

only pour 1/2 batter to 3/4 in a cup

steam 20mins

CARNE ASADA

30 mins to slow simmer

2lbs flank steak with salt and pepper (some oil to sear)
use pan with seared crumbs later

1 lime
1 tbsp apple cider vinegar
1.5tbsp brown sugar
1/4cup low sod soy sauce
1/2 cup water
1 tsp real garlic minced

1 tsp salt

1 tsp cumin
1 tsp oregano
1.5tsp smoke paprika
mixed with 1/4 canola oil

use butter to sear

SIOPAO DOUGH

2 cups warm water
2.5 tbsp sugar added to 1 pack yeast
let stand 15mins to create bubbles

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1/2 cup sugar added to flour mixture
5 cups all purpose flour
1.25 or 1 1/4tbsp baking powder
6 tbsp shortening

IF CUTTING RECIPE IN HALF, POUR ONLY HALF OF THE YEAST MIXTURE

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ASADO FILLING

1/2 kilo pork
2 cloves garlic
1 med size onion
1/2 cup water
2 tbsp oyster sauce
1/2 tbsp hoisin sauce
1 tbsp corn starch diluted in 1/3 cup water

WATCH PANLASANG PINOY

Instructions

• Cook the Asado filling by heating the shortening in a pan
• Saute the garlic and onions
• Put-in the pork and cook until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes.
• Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside.
• Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes
• In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-sugar-water mixture then mix well (bubbles should have formed on top by then).
• Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
• Knead the dough again then cut into individual slices (this will be the dough per individual siopao).
• Flatten the dough until a round shape is formed using a rolling pin.
• Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
• Place the siopao in a steamer and steam for 15 minutes.
• Serve hot with Panlasang Pinoy Siopao Sauce. Share and enjoy!

SIOPAO SAUCE

1 cup water
1.5 tbsp corn starch
1/3 sugar
1 clove garlic minced
1 tbsp white vinegar
1 pack hoisin sauce or maybe 1 tbsp

salmon Teriyaki

sauce

1/4cup soysauce
1/4 cup sake
1/4 cup brown sugar
1/4 cup mirin
1 tbsp corn starch
1/4 tsp sesame oil

Chicken Broccoli fritters

1/2 flower broccoli

1/2cup flour
1/2cup parmesan cheese
2-4 eggs
3/4tsp salt
1 lb chicken precooked aqnd cubed

DInakdakan

3 pcs pork belly from costco (grilled one side 2-3mins and flip to all sides)

jalapeno
1/3 red onion

2-3 pcs calamansi
1tsp onion powder
1/2cup mayonnaise
3tbsp of knorr seasoning
salt and pepper to taste