RECIPE

Amoro, Lope Jr. Calinisan, Joren Reyes, Marisol

Belesario, Chelsey Mae Collado, Danica

MAIN DISHES
1. Adobo with Pineapple
Ingredients:
¾ cup apple cider vinegar
1/3 cup light soy sauce
3 tbsp brown sugar
¼ tsp ground black pepper
1 tbsp finely grated ginger
6 garlic cloves
800g (1.7 lb) pork belly
3 tbsp vegetable oil
1 brown onion
1 long red chilli
4 bay leaves
½ pineapple
¼ cup sliced spring onion
Procedure:
Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place
the pork in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in
the fridge to marinate for 30 minutes.
Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove pork from the
marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the
marinade for later. Transfer the pork to a plate and set aside.
Place the pan back on medium-high heat and add another tablespoon of oil. Add the onion and
a pinch of salt. Cook, stirring, for about 5 minutes or until the onions have coloured and are soft.
Add the remaining garlic and chilli and cook for another minute. Add the pork, reserved
marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 90 minutes.
Meanwhile, in another pan, add the remaining oil over a medium heat and caramelise the
pineapple for 5-6 mins or until there is a golden crust on each chunk then transfer pork and
pineapple pieces to a large bowl or platter. Place the sauce over medium-high heat and simmer
for 5-10 minutes to thicken slightly. Pour sauce over pork and scatter over the spring onion.
2. Mango Salsa Chicken
Ingredients:
4 large boneless skinless chicken breasts - pounded to even ¾ inch thickness or less
2 tablespoons olive oil
salt and pepper - to taste
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Italian blend seasoning - (or make your own with dried basil, dried thyme, dried
oregano)
Mango Salsa:
2 mangoes
½ red or white onion - diced
1 red bell pepper, - diced
1 bunch cilantro - chopped
¼ teaspoon salt
juice of 1 lime
Procedure:
In a medium bowl stir together all of the ingredients for the mango salsa, set aside. Drizzle
chicken with oil, then season with salt and pepper to taste. Stir together cumin, chili powder,
garlic powder, and Italian seasonings. Season chicken with spices. GRILL chicken over medium-
high heat, or BAKE at 375 degrees for 20 minutes or until cooked through. Serve immediately
with mango salsa.
3. Creamy Beef Mushroom
Ingredients:
2 lbs. beef sirloin or chuck cut into cubes
1 1/2 teaspoons sea salt
1/4 teaspoon ground black pepper
1/4 cup butter
2 lbs. chopped white mushrooms
1 medium yellow onion chopped
5 cloves garlic crushed
1/4 cup tomato paste
1 can 10 oz. cream of mushroom
4 cups beef broth
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
Procedure:
First, Rub salt and ground black pepper on the beef. Let it stay for 10 minutes. Next, melt 1
tablespoon butter in a Dutch oven or cooking pot. Put the beef in and cook for 3 to 5 minutes or
until the color turns light brown. Remove the beef. Set Aside. Melt the remaining butter in the
same cooking pot. Once the butter melts, saute the mushrooms, onions, and garlic. Continue to
cook until the mushrooms become soft. Add the beef. Cook for 2 minutes. Add the tomato
paste, parsley, oregano, and beef broth. Stir and let boil. Cover and simmer 60 min. Add the
cream of mushroom. Stir and cook for 2 to 3 minutes. Turn the heat off. Transfer to a serving
plate.
4. Beef Stew
Ingredients:
2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef
Procedure:
Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1
whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by
2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes. Gradually
stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer. Cover and
put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is
really tender and the sauce is thickened. Garnish with the picked leaves of the remaining thyme
sprig.
5. Chicken Pastil
Ingredients:
½ cup Canola Oil
2 cloves Garlic minced
1 med. Red Onion minced
350 g Chicken boiled & Shredded
4 tbsp Soy Sauce
3 tbsp White Vinegar
1½ tbsp White/Brown Sugar
½ tsp Black Pepper
½ tsp Turmeric Powder optional
2 tbsp Margarine optional
Procedure:
In a large pot, I pour water and the whole chicken breast. Let it boil for 15-20 minutes or until
the chicken is cooked then Drain the water and transfer the meat to the plate. When it cools
down, that's when I manually shred the chicken into smaller pieces using my hand. You can use
a fork or knife if you prefer that way. In a large pan in medium heat, I add vegetable canola oil
and when it turns hot, that's when I add chopped garlic and onion. Stir for few minutes till it
turns translucent. Next, I added the shredded chicken, soy sauce, and turmeric. Stir to mix till
the meat turns light brown. Season it with salt and black pepper for a taste before you turn off
the fire.
APPETIZERS
1. Onion Rings with Garlic Dip
Ingredients:
1 large yellow onion sliced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 piece egg beaten
1 cup milk
1 cup Panko bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooking oil
Onion ring Dip:
Mayonnaise
Ketchup
Paprika
Salt
Garlic powder
Procedure:
First is Break the onion slices into rings. Set aside. Then, Combine flour, baking powder, and salt,
in a small bowl and mix well. Next, Dredge the onions on the flour mixture and set aside.
Meanwhile, make the batter by adding the egg and milk on the flour mixture and whisk. Dip the
onions on the batter and allow the extra batter to drip. Place the breadcrumbs in a plastic bag
or container and put-in the onions rings. Heat a cooking pot and pour-in cooking oil.When the
oil is hot, deep-fry the onion until the color turns golden brown (usually 2 minutes or so).
Remove the onion rings from the cooking pot and place in a plate lined with paper towels, to
absorb the excess oil, Lastly, Transfer to a serving plate and serve.
Dip Procedure:
Place all the ingredients in a bowl and stir to combine and Refrigerate the sauce for at least 30
minutes before serving.
2. Pig in a Blanket
Ingredients:
All-purpose flour, for surface
1 (8-oz.) tube crescent rolls
1 (12-oz.) package mini cocktail weiners
4 tbsp. melted unsalted butter
Coarse salt
Procedure:
Step 1 Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear wher e
perforated. Cut each triangle into 3 smaller triangles. Step 2 Place 1 cocktail weiner on thick side
of each triangle, then gently roll to thinner side. Step 3, Transfer to a medium baking sheet.
Bush with butter and sprinkle with salt. Step 4, Bake pigs in a blanket until golden, 12 to 15
minutes.
3. Cheesetick
Ingredients:
Small Spring Roll Pastry
Quickmelt or Colby, sliced into long strips
Mayonnaise and Sweet Style Tomato Ketchup
Oil
Procedure:
Wrap cheese in spring roll pastry; make sure its totally sealed so cheese won’t go out when
frying. Prepare a wok with enough oil for deep frying, once oil is hot drop wrapped cheese and
cook until pastry turns golden brown. Make sure oil is hot enough so pastry does not cook too
long and absorb a lot of oil. Set cooked cheese sticks aside. Mix together mayonnaise and
ketchup, ratio should be one is to one. Serve this as the dipping sauce for the cheese sticks.
4. Sweet Potato Lumpia
Ingredients:
Filling
5 lbs. Sweet Potatoes
1½ Cups Coconut Milk
1 tsp. Unsalted Butter
Sugar
Wrapper and Frying
1 pkg. Lumpia Wrappers
2 Eggs (Beaten)
Oil (For Deep Frying)
Procedure:
Prepare Filling.
Steam sweet potato until soft (approx. 30-40 min.); cool and skin.
In a small saucepan, add coconut milk and butter, heat until butter melts.
Mash sweet potatoes slowly adding the coconut milk and butter mixture, making sure that the
potatoes stay stiff and not too creamy and add Sugar.
Wrapping And Frying.
Place a single sheet of the lumpia wrapper on a flat dry surface.Add the potato mixture (approx.
3 Tbs.). Roll wrapper into a lumpia, sealing the ends with the beaten egg mixture. Heat oil to
350 degrees, fry lumpia golden brown, cool, and drain on a paper towel.
5. BUCHI UBE
Ingredients
Buchi Dough:
1 1/2 cups glutinous rice flour
1/2 cup sugar
1/4 cup water
2 tsp oil
Topping & Filling:
2 tbsp glutinous rice flour
1 1/4 cup water
1 cup ube halaya purple yam jam
1/4 cup sesame seeds
2 cups cooking oil for frying
Procedure:
Combine sugar and hot water, stir until sugar is dissolved. Add into the rice flour then mix until
combined. Knead until it forms a dough. Add oil and continue kneading until dough becomes
smooth. Rest the Buchi dough for 20 minutes. Mix 2 tbsp. Glutinous flour with water. Set aside
flour mixture, you will use this to stick sesame seeds to Buchi balls. On a clean surface, dust
with flour & roll the Buchi dough. Divide dough into two and roll into a log. Cut dough to 16
pieces, then form into a ball and set aside. Flatten the ball dough and make a hollow in the
center. Fill it with Ube Halaya and seal the dough then roll again to form a ball. Repeat the
process until all dough are filled Dip balls into the flour mixture and coat with sesame seeds
Continue the process until all balls are rolled with sesame seeds.
Frying Buchi : Heat oil over medium-low heat Fry Buchi balls in batches, do not overcrowd the
pan. Flip often to avoid sesame seeds from burning. Buchi expands as it cooks; it creates a
hallow interior and crunchy exterior. Fry each Buchi balls until golden brown.
Tip: Don't overfill your dough with Ube Halaya
 SNACKS (MERIENDA)
1.Banana Toast
Ingredients:
2 medium or 1 large banana, (saba, plantain or regular) sliced thinly
6-7 pieces sliced bread
1 tbsp brown sugar
1 egg
1 tbsp milk
3-4 tbsp unsalted butter
A cinnamon powder and sugar for coating
Procedure:
In a heated pan, melt 1 1/2 tbsp butter. Add sliced banana and lightly mash until it's all mixed
with butter. Add brown sugar and stir to combine. Cook for about 3 minutes. Remove from heat
and set aside. Combine egg and milk to make egg wash. Set aside. Trim edges of sliced breads
and flatten with a rolling pin. Scoop about 2 tbsp of sweetened banana into the middle of the
flattened bread. Brush the sides with the prepared egg wash. Fold and seal to make a roll. Dip
the roll into the egg wash. In a frying pan, heat 1 1/2 to 2 tbsp butter. Fry the rolls until sides are
golden. Drain on paper towels then coat with sugar/cinnamon mixture. Best served when warm.
2. Potato Skins
Ingredients
6 medium russet potatoes (3 pounds)
Extra virgin olive oil
Kosher salt
Freshly ground pepper
6 slices bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced
Procedure:
Bake the potatoes: Scrub the potatoes clean then bake the potatoes using your favorite
method, either oven or microwave. If using an oven, pierce a few times with a sharp knife or the
tines of a fork, rub with olive oil, and bake in a 400°F oven for about an hour until the potatoes
are cooked through and give a little when pressed. If using a microwave, pierce the potato a few
times with a sharp knife of the tines of a fork, rub it all over with olive oil, and cook on the high
setting for about 5 minutes per potato. Cook the bacon: While the potatoes are cooking, cook
the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain
on paper towels. Let cool. Crumble. Cut the potatoes in half and scoop out the insides: Remove
the potatoes from the oven and let cool enough handle. Cut in half horizontally. Use a spoon to
carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about
1/4 of an inch of potato on the skin. Bake the potato skins: Increase the heat of the oven to
450°F. Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on
a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or
broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and
cook for another 10 minutes. Remove from oven and let cool enough to handle. Add the cheese
and bacon and bake again: Arrange the potato skins skin-side down on the roasting pan or rack.
Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon.
Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from
oven. Top with sour cream and green onions to serve: Use tongs to place skins on a serving
plate. Add a dollop of sour cream to each skin, and sprinkle with green onions. Serve
immediately.
3. Ham and Cheese Rolls
Ingredients:
sandwich bread
ham
cheese
bread crumbs
eggs
cooking oil
mayonnaise
Procedure:
Remove the dark ends of the sliced bread. Heat the cooking oil in a cooking pot.
Place the bread slices in a zip lock bag. Flatten using a rolling pin. Spread mayonnaise on the
flatten piece of bread Arrange the ham, cheese, and pimento strips on the bread. Roll the bread
until the filling is covered. Secure with a toothpick. Dip the rolled bread in beaten egg. Place the
Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until
everything is covered with crumbs. Fry in low to medium heat until the color turns golden
brown (about 5 to 7 minutes). Arrange the fried rolls in a plate line with paper towels. Serve as a
snack or slice into pieces and serve as an appetizer.
4. BINIGNIT
Ingredients:
2 medium sweet potato cubed
2 medium purple yam cubed
2 pieces saba banana cubed
1 cup Muscovado sugar
4 cups coconunut milk
1 ½ to 2 cups water
1 ½ cups sliced ripe jackfruit
2 medium gabi cubed
1 ¼ cup tapioca pearls
2 tablespoons glutinous rice flour
Procedure:
Combine coconut milk and water in a cooking pot. Let boil. Stir the mixture. Add sweet potato,
purple yam, saba banana, ripe jackfruit, and eddo (gabi). Cover the pot. Continue to cook in
medium heat for 8 to 10 minutes. Add Muscovado sugar and sago pearls. Stir. Cover and
continue to cook for another 8 minutes. Combine glutinous rice flour (galapong) and 1/4 cup
water. Stir until flour dilutes completely. Pour into the cooking pot. Stir. Continue to cook until
all the sweet potato, yams, and gabi are soft. Note: you can add more water in the pot if you
want your binignit to be soupy, add more sugar as needed. Transfer to a serving plate. Serve.
Share and enjoy!

5. Grilled Cheese Sandwich and Chicken Tenders

Ingredients:
Grilled Cheese Sandwich Ingredients:
2 slices bread
3 slices cheese (note 1)
2 Tablespoons Lady’s Choice Mayonnaise
Chicken Tenders Ingredients:
1 lb. chicken breast (note 2)
¾ Lady’s Choice Mayonnaise
1 Tablespoon Dijon mustard (note 3)
1 ½ teaspoon salt
1 cup Panko bread crumbs (note 4)
¾ cup cooking oil
Procedure:
Prepare the chicken by rubbing salt all over it. Let it stay for 5 minutes. Combine Lady’s Choice
Mayonnaise and Dijon mustard in a bowl. Mix well. Coat the chicken with the mixture. Dredge
the chicken in Panko breadcrumbs. Arrange in a clean plate. Set it on the side for 15 minutes.
Heat oil in a pan. Partially fry both sides of the chicken until the breading turns light brown.
Transfer the chicken to an air fryer and air-fry for 15 to 18 minutes at 360F. Remove from the air
fryer and set aside. Meanwhile make the grilled cheese sandwich by heating a non-stick pan.
Spread Lady’s Choice Mayonnaise on one side of each slice of bread. Put the bread with the
Mayo side down into the pan. Top one side with cheese slices. Cover the cheese with the other
bread slice, brown part facing up. Continue cooking using low to medium heat setting while
flipping the bread until the cheese completely melts. the grilled cheese from the pan. You can
slice it if preferred. Serve right away with chicken tenders. Share and enjoy!
SIDE DISH
1. Salted Egg Tomato Salad
Ingredients:
2 salted duck eggs itlog na maalat
2 medium plum tomatoes cubed
1 teaspoon fish sauce
Procedure:
Slice the salted eggs in half.
Scrape the egg white and yolk then arrange in a bowl.
Add the cubed tomatoes and fish sauce. Mix well.
Serve. Share and enjoy.
2. Fried Cabbage with Bacon, Onion, and Garlic
Ingredients:
6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika powder

Procedure:
Gather all ingredients. Place bacon in a large stockpot and cook over medium-high heat until
crispy, about 10 minutes. Add onion and garlic; cook and stir until onion caramelizes, about 10
minutes. Immediately stir in cabbage and continue to cook and stir another 10 minutes.
Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover,
and simmer, stirring occasionally, about 30 minutes more.
3. GARLIC HUMMUS
Ingredients:
1 (15 ounce) can no-salt-added chickpeas
¼ cup tahini
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 clove garlic
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
Procedure:
Drain chickpeas, reserving 1/4 cup of the liquid. Transfer the chickpeas and the reserved liquid
to a food processor. Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until
very smooth, 2 to 3 minutes.
5.Kangkong Salad
2 bunches kangkong
2 ripe tomatoes
1 onion (sliced)
1 thumb-sized ginger (strips)
1 stalk green onion leaves / sibuyas dahon (chopped)
1-2 salted eggs (shells removed then cubes, optional)
1⁄2 teaspoon salt
1⁄4 cup vinegar
pinch of sugar (to taste)
Procedure:
Clean the Kangkong leaves thoroughly in running water to remove any dirt residue. Then cut the
kangkong into pieces. Separate the leaves from the stalks. Blanch the kangkong in boiling water
or steam for a short time. When cooked, put the kangkong in a mixing bowl. Place the ginger,
diced tomato and onion slices on top of the kangkong. Combine the vinegar, salt, and sugar in a
separate container, then pour it over the kangkong and mix slightly. Adjust the taste as
necessary. Cube the boiled egg and put it on top of the kangkong salad (optional). Then serve
and enjoy the food.
5. GARLIC CHILI OIL
1 (15 ounce) can no-salt-added chickpeas
¼ cup tahini
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 clove garlic
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon
Procedure:
Drain chickpeas, reserving 1/4 cup of the liquid. Transfer the chickpeas and the reserved liquid
to a food processor. Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until
very smooth, 2 to 3 minutes.
PASTA
1. Spaghetti with Tomato and Basil
Ingredients:
1 lb Spaghetti noodles
2 clove garlic minced
4 teaspoons extra virgin olive oil
8 pieces cherry tomatoes halved
cracked black pepper to taste
8 pieces fresh basil leaves cut into strips
1/2 cup Parmesan cheese grated
Salt and pepper to taste
Procedure:
Cook the pasta according to package instruction. Heat a skillet or pan then pour-in the olive oil.
Sauté the garlic until color turns medium yellow. Add the cherry tomatoes and cook for another
3 minutesDrain the pasta then put it in the skillet or pan and toss. the fresh basil, salt, and
pepper then toss the pasta once more. Turn off the heat then transfer the pasta to a serving
dish.Sprinkle some parmesan cheese on top then serve.
2.Spanish Sardines Pasta
Ingredients
1/2 lb. Spaghetti Pasta
6 oz. Spanish sardines
1/4 cup chopped sun-dried tomato
1/2 cup chopped green olive
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper optional
2 tablespoons chopped parsley
Procedure:
Cook Spaghetti pasta according to package instructions. Place in a large mixing bowl.Add
Spanish sardines, chopped sun-dried tomato, chopped olives, crushed red pepper, parsley, and
extra virgin olive oil. Place the pasta and other ingredients in a pan. Heat the pan and toss.
Continue to cook for 3 minutes. Add salt and ground black pepper to taste. Transfer to a serving
plate. Serve.
3. Garden Herb Carbonara
Ingredients:
8 ounces pancetta, guanciale, or bacon, slice
3 large eggs
3 large egg yolks
3/4 cup finely grated parmesan cheese, plus more for garnish
1 pound dried spaghetti
Kosher salt
Freshly ground black pepper 1 cup mixed fresh herbs such as; oregano, thyme, sage, chives,
rosemary, basil
Procedure:
Step 1 In a large heavy skillet, cook the pancetta over medium heat until browned and crisp, 6
to 8 minutes. Transfer the pancetta to paper towels to drain, reserving the fat in the skillet.
Remove the skillet from the heat and let cool to warm. In a medium bowl, whisk together the
eggs, yolks, and 3/4 cup cheese. Whisk the egg mixture into the cooled fat in the skillet.
Step 2 In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of
the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the egg mixture
in the skillet, turning with tongs to coat the spaghetti with the egg sauce. Stir in some of the re-
served pasta cooking water if you prefer a looser consistency. Season the pasta with salt and
pepper to taste, then serve, topped with the fresh herbs, crumbled reserved pancetta and addi-
tional cheese.
4. Pumpkin Tuna Pasta
Ingredients:
375g Coles Australian Rigatoni pasta
500g Kent pumpkin, seeded, peeled, chopped into 2cm pieces
425g can Coles Tuna Chunks in Springwater, drained, coarsely flaked
300g Coles Sour Cream
1 cup (120g) Cheese
Procedure:
Step 1, Cook pasta in a large saucepan of boiling water for 7 mins. Add pumpkin and cook for 5
mins or until pasta and pumpkin are tender. Drain well. Step 2, Preheat grill on high. Return
pasta mixture to pan. Add the tuna, sour cream and 1/2 cup (60g) of cheese Toss to combine.
Spoon the mixture into a 10-cup (2.5L) ovenproof dish. Step 3, Sprinkle with remaining Cheese
Cook under grill for 5-7 mins or until golden brown.
5. Veggie Pasta
2 cloves garlic
1 yellow onion
2 carrots
2 Tbsp olive oil
8 oz. mushrooms
1 red bell pepper
1/2 lb. rotini (not cooked)
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups vegetable broth
24 oz. pasta sauce
4 oz. mozzarella, shredded (optional)
Procedure:
Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a
large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with
the other vegetables and continue sautéing. While the rest of the vegetables are sautéing, bell
pepper. the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil,
oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the
pasta. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up
to a boil. Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn
the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and
always replacing the lid, for about 10 minutes, or until the pasta is tender. Once the pasta is
tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then
place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is
melted. Serve hot!
DRINKS
1. Fresh Melon Juice
Ingredients:
1 small melon
3/4 to 1 cup granulated white sugar
10 to 12 cups water
1/2 teaspoon vanilla extract
Procedure:
Slice the Melon into half. Remove all the seedsUsing a melon baller or special cantaloupe
scraper (I got mine from the Philippines), scrape the cantaloupe and place in a large bowl. Set
aside. In a large pitcher, combine water, sugar, and vanilla extract. Stir until the sugar is diluted.
Add the shredded cantaloupe. Stir again. Put lots of ice.
2.Sparkling Cantaloupe Agua Fresca
Ingredients:
2 pounds fresh cantaloupe cubes (6 cups)
2 cups water
6 tablespoons freshly squeezed lime juice (from 2 limes)
3 tablespoons honey
1/4 teaspoon salt
2 cups club soda, chilled
cantaloupe melon balls or cubes, for garnish
lime zest twists, for garnish
Procedure:
Working in batches if needed, blend cantaloupe, water, lime juice, honey, and salt in a blender
until smooth. Press through a sieve; discard solids. Add strained juice to a pitcher. Chill until
ready to serve. Add club soda just before serving. Serve over ice, and garnish glasses with melon
balls and lime zest twists.
3.Pineapple Cucumber
Ingredients:
1/2 cup sliced cucumber (skin on // organic when possible)
1 heaping cup cubed pineapple (if frozen, omit ice)
1/2 large ripe, peeled, frozen banana
1/2 cup filtered water
1 medium lime (lemon)
2-4 ice cubes
Procedure:
1. Add cucumber, pineapple, frozen banana, water, lime juice(lemon) and ice cubes to a blender
and blend on high until creamy and smooth, scraping down sides as needed.
2. For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste
and adjust flavor as needed, adding more lime juice(lemon) for acidity/brightness, banana or
pineapple for sweetness.
3. Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best
when fresh.
4. Cucumber Lemonade
Ingredients:
1 cup water
½ cup white sugar
1 cucumber, sliced
6 lemons, juiced
Procedure:
Make the simple syrup: Combine water and sugar together in a saucepan over medium heat;
heat until just about to boil and sugar has dissolved. Place in refrigerator until cool, about 30
minutes. Blend cucumber in a blender or food processor until mashed into a pulp. Pour
cucumber pulp into a fine mesh strainer placed over a bowl; allow to sit until you have about
2/3 cup of cucumber juice in the bowl, about 15 minutes. Stir simple syrup, cucumber juice, and
lemon juice together in a pitcher. Serve cold.
5. Buko Pandan with Sago
Ingredients:
1 pack Alsa Gulaman, cooked & cubed
1-2 tsp Pandan Extract
1 cup Tapioca Pearls “Sago”, cooked
1 168ml Condensed Milk
1 154ml Evaporated Milk
3 cups Buko Juice or Water
2 cups Young Coconut Strings
Granulated Sugar, to taste (optional)
Ice Cubes, to serve
Procedure:
Cook gulaman in a small pot over low heat and follow the package label's cooking instructions.
Add one teaspoon of pandan extract and one tablespoon of sugar and stir until the sugar and
gulaman powder dissolves completely. If you're using a clear gulaman, just add green food color
about 2-3 drops. Bring to a boil while stirring constantly, then fire off and remove from the heat.
Transfer the gulaman into a flat container and let it cool to set completely before cutting. You
can also leave it at room temperature to set, but it will take you about 45 minutes. If you want a
faster result, cool it in a fridge, it will only take you 25 minutes to set completely. Cut the
pandan gulaman into cubes or any shape you want, according to your desired size, and set
aside. In a large pitcher or big, deep bowl, combine all ingredients except for the sugar and stir
until combined. Check the sweetness and add some sugar if needed, and you can also add half a
teaspoon of buko pandan extract if you want a more robust pandan flavor. Chill the buko
pandan drink at least 1 hour before serving. Serve in individual glasses with ice cubes and get
refreshed.
 DESSERT
1.Mango Bango
Ingredients:
2 pieces ripe mango
1 packet All Purpose Cream
1/3 cup Condensada
1 bottle (340g) nata de coco, drained well
1bottle(340g) kaong, drained well
Procedure:
Puree pc mango with 125ml All Purpose Cream and Condensada. (2mins) Dice the other piece
of mango. (2mins) Combine cream mixture, dicedmango, nata de coco and kaong. Refrigerate
overnight. Serve well chilled.
2. Puree pc mango with 125ml All Purpose Cream and Condensada. (2mins)
Dice the other piece of mango. (2mins) Combine cream mixture, dicedmango, nata de coco and
kaong. Refrigerate overnight. Serve well chilled.
2.Caramel Apple Pie Cookies
Ingredients:
1 (14.1-ounce) package rolled refrigerated unbaked pie crusts (2 crusts)
1 cup purchased apple pie filling
1/4 cup caramel sauce
1 tablespoon sugar
1/4 teaspoon apple pie or ground cinnamon
1 tablespoon half-and-half crust
2 ½ cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Procedure:
Preheat the oven to 350.
Spray cookie sheet with non stick spray and set aside. Allow crusts to warm slightly to make
them easier to work with. Dust work area with flour and slightly roll out crusts.
Spread a thin layer of caramel on one of the crusts. Use a knife to chop pie filling into smaller
pieces and spread over top of caramel. Cut other crust into 1/2" strips. use strips to create a
lattice top over pie covered crust. Cut out circles and transfer to prepared baking sheet. Beat egg in bowl
until well blended. Mix together sugar, cinnamon and nutmeg. Brush lattice tops with egg wash and
sprinkle with sugar mixture. Bake for 20-25 mins.

3. Pineapple Graham Cake

Ingredients:
1 packet All Purpose Cream
½ cup Condensada
24 pieces graham crackers
2 cups sliced Pineapple
Procedure:
Step 1, Combine All Purpose Cream and Condensada. Put 2 tbsp of the mixture on the glass dish. Step 2,
Arrange Graham Crackers in the glass dish. Then top with the cream mixture. Cover first layer with
pineapple Step 3, Repeat procedure to form 2 layers. Keep in the refrigerator for 4 hours or until the
graham is moist with cream. Step 4, Slice into serving portions before servings.

4. Pumpkin Ice cream

Ingredients:
Whole milk

Heavy cream

Cornstarch

Granulated sugar and brown sugar

Pumpkin puree

Cinnamon, ginger, allspice and nutmeg

Vanilla extract

Salt
Procedure:

Make the custard (5 minutes): Simmer cornstarch, whole milk, sugars and spices for 4 to 5 minutes,
taking care that it doesn’t boil. Then add in the heavy cream, vanilla and salt. Cool the custard (1 hour):
Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1
hour.Churn (25 minutes): Churn the custard in an ice cream maker. After 25 minutes, it makes a soft
serve texture. Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice
cream for 2 to 4 hours for a scoop-able, hard ice cream texture

5. Ube Leche Flan

Ingredients:
1 cup Sugar
¼ cup Water
1 packet All Purpose Cream
1 cup Water
2/3 cup Condensada
6 pieces Egg Yolk
3 pieces Eggs
½ cup Sugar
¼ cup All Purpose Flour
½ teaspoon Baking Powder
3 tablespoons Coconut Milk
3/4 teaspoon Ube
3 tablespoons Ube jam
3 pieces Egg White
1 tablespoon Sugar
Procedure:
Step 1 Combine sugar and water in a sauce pan. Cook over low heat until light golden brown.
Swirl to even out the color. Pour into 3 large lyanera and set aside to cool. (10 minutes) Step 2,
Mix All Purpose Cream, water, Condensada, egg yolks, eggs, and sugar. Strain and pour into the
3 lyanera. Cover tightly with aluminum foil and steam for 25 - 30 minutes or until the middle
part is barely set. (40 minutes). Step 3, Sift all purpose flour and baking powder. In a separate
bowl, mix coconut milk, ube extract, and ube jam until smooth. Pour wet ingredient into dry
ingredients and mix until smooth. (10 minutes).Step 4, Separately beat egg whites until frothy.
Add sugar and continue to beat until soft peaks. Fold into the ube mixture. (10 minutes). Step 5,
Remove lyanera from the steamer. Remove aluminum foil and pour ube cake batter ¾ of the
way. Cover with aluminum foil and continue to steam for another 30 minutes or until a skewer
comes out clean after inserting in the middle the cake pan. (40 minutes). Step 6, Set aside to
cool completely. Refrigerate overnight. Insert a small knife around the pan and unmold on a
serving plate. Serve chilled.