Recipes

Ingredients:
Gulaman (Gelatin)
Food coloring-red,yellow,green
All purpose cream
Condensed milk
Fruit cocktail (drained)
White sugar
Orange (for plating)
Procedure:
1. Using a pan, boil water with gulaman. Add white sugar when mixture is boiling.
2. When consistency is thick enough, equally distribute to three containers and add food color.
3. Set aside for Gulaman to harden.
4. Cut hardened Gulaman into small cubes and place into a container. Add Fruit cocktail with the gulaman.
5. Prepare and boil another set of Gulaman. Add all purpose cream and condesned milk when mixture is already boiling.
6. When thick enough, pour Gulaman into the colored gulaman and fruitcocktail mixture. Layer.
7. Set aside to harden.
8. Serve with oranges on the side (cut into 8 pieces)
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 Ingredients:
 Custard 4 egg yolks
1 ½ cups condensed milk
4 pcs. calamansi, juice extract
Syrup ½ cup Sugar
Gelatin 1 ½ cups evaporated milk
3 cups water
1 ½ T alsa powdered gelatin, white
1 ½ T alsa powdered gelatin,red
1 ½ T alsa powdered gelatin,green
1 ½ cups sugar
Garnish 2 pcs mint leaves
Cocoa or Cinnamon powder
 Procedure:
 1. In a small mixing bowl, combine egg yolk, milk and extracted calamansi juice. Mix well and set aside
2. In a sauce pan,caramelize ½ cup sugar. In 2 inches dessert ramiken or lianera, place 1/3 portion of egg mixture
and cover with aluminium foil and steam for about 20 minutes
3. While steaming, 1/3 of the gelatin mixture of each color to be cooked for 6 minutes, then set aside
4. Once item #2 is done, pour in the gelatin into the desired layering color and Chill for 10 minutes
5. Serve with mint leaves on top or side with cocoa powder or cinnamon
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 Ingredients:
 For the PANNA COTTA:
 1 pack unflavored Gelatin (yellow)
160-ml. Cold Fresh milk (cold)
2 ½ Cups heavy cream
½ cup white sugar
1 Tsp. Vanilla extract
 For the FRUIT BRUNOISE :
 2-3 Tbsp. Honey
4 Tbsp. Fresh orange juice
4 Tbsp. Mango, cut into small cubes
4 Tbsp. Strawberry, cut into small cubes
2 pcs. Mint leaves, cut into thin strips
 Procedure:
 1. Pour fresh milk into a bowl and stir in gelatin powder. Set aside
2. In a saucepan, stir in heavy cream and sugar, set over medium heat. Bring to a boil.
3. Add gelatin mixture into the cream stirring continuously to avoid lumps.
4. Cook for a minute and remove from heat.
5. Stir in the vanilla extract and pour mixture into ramekin dishes or any preferred containers.
6. Let it cool uncovered at room temperature. When cool, cover and refrigerate for at least 2 hours. To fasten
setting time-carefully place each ramekin dish under an ice-cold water with ice before refrigerating.
7. Serve cold and top with fresh fruit brunoise
Ingredients:
2 pcs. French Pork Chop 1 inch

1 tbsp. Ginger, finely chopped
1 tbsp. Spring onion, finely chopped
1 tbsp. Garlic, finely chopped
Salt and pepper, to taste
For Mango Sauce:
Mango
Crème
For Plum Sauce:
Plum
Ginger
Onion
Garlic
Procedure:
1. Mix the ginger, spring onion and garlic

2. Make a slit on the porkchops as if making a pocket. Stuff the chops with the herb mixture, season with salt and pepper.
3. Pan grill the porkchop
Mango sauce:
4. Puree mango, add cream and reduce
Plum sauce:
5. Bring to boil diced plum, minced ginger, onion and garlic. Reduce and strain
Garnish with mix greens, pineapple slice and alfalfa and wheat germ
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 Ingredients:
 1.59 Oz. Sotanghon (Small Pack)
For the CREAM SAUCE

 250ML Coconut Cream
½ Tsp. Annatto Powder
2 Tsp. Cornstarch
2 Tsp. Patis
For the SHRIMP SAUCE

 Oil for Sautéing
2 Tbsp. Roasted Garlic bits
1 Tsp. Sugar
6 Pcs. Shrimps, peeled, and diced
Juice from Crushed Shrimp heads and skin
½ Cup Water
2 Tsp. Patis
¼ Tsp. Annatto Powder
½ Tsp. Cornstarch
GARNISH
1 Small Firm Tokwa (Tofu)

¼ Cup Bean Sprouts
1 Hardboiled Egg
1 Tbsp. Cilantro, minced
1 Whole Shrimp, peeled and boiled with shrimp sauce
1 Tbsp. Roasted Garlic bits
2 Tsp. Spring Onions, minced
Additional Cilantro Sprigs for garnish
For the NUOC MAM SAUCE:

 1 Clove of Garlic, crushed
Calamansi Juice (from 3 pcs.)
1 Tsp. Patis
1 ½ Tsp. Sugar
½ Tsp. Spring Onions, minced
2 Tbsp. hot Water
 Procedure:
 For the SOTANGHON:
 1. Soak Sotanghon in enough water to completely submerge noodles.
2. Boil 2-3 cups of water
3. Blanch softened noodles in boiling water until cooked.
4. Rinse with cold water and strain.
 For the CREAM SAUCE:
 1. Combine all ingredients in a saucepan and bring to a boil while stirring continuously
2. Keep stirring and simmer until sauce thickens then remove from heat and set aside.
 For the SHRIMP SAUCE:
 1. Sauté chopped shrimp, garlic, patis, and sugar in oil.
2. To get the shrimp head extract, place shrimp heads and skin in a blender with little water and pulse until a
smooth paste is achieved. Strain with a fine sieve or squeeze out juice with cheesecloth.
3. Add the Shrimp juice with water and annatto powder. Simmer until shrimp is cooked
4. Add cornstarch mixed with 1 Tbsp. water, continue simmering until sauce thickens.
5. Adjust taste with patis and sugar.
 GARNISHINGS:
 1. Cube Tokwa into ¼ inch cubes or smaller. Deep-fry in hot oil until crispy. Drain with Paper towels and set aside.
2. Finely mince Cilantro sprigs and Spring onions
3. Hardboil egg and slice into rings
For the NUOC MAM SAUCE:

1. Combine all ingredients together
2. Adjust the taste of the fish sauce until desired saltiness is achieved.
 ASSEMBLE DISH BY:
 1. Mix Noodles with around 1/3 cup cream sauce and place on center of dish.
2. Create a well in the middle of the noodle twirl and place shrimp sauce into well.
3. Top with Tokwa cubes, fresh bean sprouts, cilantro, spring onions, garlic, egg, and shrimp.
4. Place sauce in a sauce dish and drizzle onto pancit before eating
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 Ingredients:
 Whip cream
Sugar
Water
Wall nuts
Gelatin sheets
 Procedure:
 Soak gelatin sheets in ice-cold water for 15 minutes
 For the Sugar Sauce:
 Measure 1 cup of sugar in a saucepan.
Cook over medium flame.
When it starts to melt and it gets watery, mix it a little with a wooden spoon. Consistency should be thick.
Add ½ cup of water and pour very slowly. Mix and let it set.
 For the Panna cotta:
 Measure whip cream into a big saucepan. Make sure whip cream is cold.
Warm whip cream over flame. Make sure it does not bubble.
Add 1 Cup sugar. Dissolve sugar making sure no bubbles form.
Add the gelatin sheets that have been soaked in cold water. Let gelatin sheets drip and remove excess water
before adding.
Once gelatin sheets have been dissolved, strain to make sure the Panna Cotta is smooth.
Place in ramekins. Chill until texture is a little bouncy.
Plate with walnuts and top with sugar sauce.
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 Ingredients:
 Coriander seeds
Olive oil
Red chili
Basil leaves
Thyme
Parsley
Salt and pepper
Cayenne Powder
Turmeric Powder
Rosemary leaves
Yellow, green, red bell pepper,
Tomato
250g Flour
 Procedure:
 1. Roast Coriander seeds and mash with Olive oil.
2. Cut some red chili, and chop basil leaves, thyme, parsley.
3. Add salt, pepper, garlic, cayenne powder, turmeric powder, and rosemary leaves.
4. Put everything together in a bowl and mix, to be used to marinade the chicken breast.
 For the Salsa:
 1. Dice the yellow, red and green bell peppers.
2. Dice the tomato. Add olive oil, salt and pepper
 For the Flat bread:
 1. Mix 250 grams flour, 2 tbsp. salt, 100ml water, rosemary leaves, olive oil and knead the dough
2. Rest the dough for 30minutes. Pan-fry
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 Ingredients:
 Butter
250 grams Chocolate
4 Eggs
Sugar
Vanilla
Mint leaves and strawberries for garnish
 Procedure:
 1. Melt butter and chocolate
2. In another bowl, put 2 whole eggs, 2 egg yolks, sugar, vanilla and beat it with an electric mixer
3. Add the melted chocolate and butter and mix again
4. Coat the mould with sugar then pour the chocolate mixture
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Ingredients:

2 pcs. French Pork Chop 1 inch

For Mango Sauce:

For Plum Sauce:

1. Mix the ginger, spring onion and garlic

4. Puree mango, add cream and reduce

For the CREAM SAUCE

For the SHRIMP SAUCE

1 Small Firm Tokwa (Tofu)

For the NUOC MAM SAUCE:

For the NUOC MAM SAUCE:

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