Ultimate Roast Chicken (from Foodwishes)

1 whole chicken

Mashed:
1/2 stick room temp butter
4 minced garlic
lemon zest
1 tsp salt
1 tsp pepper
rosemary
thyme

Salt and pepper the chicken on all sides AND inside too....and tuck the wings under. Put the mashed mixture under the skin and put the scraps MINUS the lemon (this is the only change I made since we didn't want it too citrusy) inside. Squeeze some lemon juice inside. Rub olive oil all over the chicken.

Bake in a 400degree overn for 1hour. 45minutes and baste the oil from the tray on the last 15minutes.

Clifton Springs Chicken Wings (credits to Chef John of Foodwishes)

Ingredients

5 pounds chicken wings
salt and fresh ground black pepper to taste 
3 tbsp Frank's hot sauce
2 tbsp veg oil 
1 cup flour 

plastic bag

For the glaze: 
3 crushed garlic cloves 
2 tbsp grated ginger 
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes) 
1/2 cup rice vinegar 
1/2 cup packed brown sugar 
1 tsp soy sauce

Bake 400 degrees at 30mins each side

Sweet and Sour Sauce for Meatballs

1 cup sugar
1 cup water
3 tbsp white vinegar
1 tbsp kechup
1 tsp soy sauce
3 tbsp cornstarch

Banoffee choco muffin

Ingredients

1/2 cup veg oil or butter
2 eggs
2-3 tsp coffee and dissolved in 3tbsp water
3 ripe bananas
1/4 vanilla
1/2 cup choco chips semisweet

1 2/3 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cinnamon

I used an electric mixer to mix all wet ingredients.
Bake for 20 minutes at 400degrees until toothpick ready.

My version Chicken Panang Curry

2 chicken breasts

2 tbsp fish sauce

1-2 tbsp sugar

2tbsp curry paste red

chopped brown onions

sliced red bell pepper

handful of basil leaves

1 can of coconut milk

salt

slice chicken into tiny pieces. sautee in butter/oil with onions. sprinkle with some salt.

on a separate pan, let boil 1/3 coconut oil and put curry paste until dissolved. add fish sauce and then mix. add the chicken and let it simmer til the sauce thicken. then slowly add some more coconut milk until desired thickness. add redbellpepper. i didnt put all of the coconut milk because i want a thicker sauce. simmering will reduce the sauce and make it thick. then add sugar. add the basil leaves when almost done. adding the basil leaves too early will make it dark and super wilted.

Grilled Tilapia

Filling: chopped onions, garlic, celery, ginger, green onions, tomatoes
Garlic powder
Black pepper
Salt
Pepper flakes
Olive oil
4 tilapia fillets
Aluminum foil

Chop the veggies very small. Set aside. Place the tilapia neatly in the aliminum foil, top with salsa and cover with another fish. Fold aluminum foil and close tightly. Let it cook on top of a grill pan in medium heat for 15 minutes and open the foil and let the sauce dry up a lil bit for 5 minutes. Serve on top of spinach leaves.

Maja Blanca

2 cans coconut milk
1 can condensed milk
1 can cream style corn
4 tbsp whole corn kernels
3/4 cup skim milk
3/4 cup cornstarch
Crushed cashew clusters/peanuts (optional)
Or grated coconut or latik

Let the coconut milk boil in a pit and pour condensed milk and corn. Simmer for 8-10 minutes while stirring occasionally. While boiling, pour the cornstarch mixture (cornstarch dissolved in milk) and stir and fold to desired thickness. Pour in a tray immediately and flatten with a spoon. Sprinkle some crushed peanuts on top or latik or grated coconut or whathaveyou.

Result: Ayaw ko!! It wasn't as firm as I expected. I gotta do another recipe.