Glutinous Rice Cake

INGREDIENTS Are: - 400 ml coconut cream or gata ng niyog - 1 can coconut milk - 375g or 1 can sweetened condensed milk -170-200g not sweetened evaporated milk - 3 eggs large - 1/4 cup melted butter or margarine - 1 glass Macapuno or sweetened young coconut - pinch of salt 2 tablespoon extra melted butter for brushing - 400g or 2 2/3 cups Glutinous sticky rice flour - check equivalent in cups

http://www.cookitsimply.com/measurements/cups/rice-flour-sifted-0070-0121h.html

How to make: 1.) Preheat oven for 170 grad Celsius/ 338Farenheit for 10 minutes 2.) In a big bowl combine all the ingredients except glutinous rice flour. Whisk or stirring until well incorporated 3.) Add Glutinous flour into wet ingredients and stir until well combine and smooth. 4. Put batter into baking pan and bake for 20-25 minutes. 5.) Remove from oven and brushed the top with melted butter . Bring back cake in oven and bake for another 25 minutes. 6. Let cool down completely before cutting. 7. serve with tea, coffee and enjoy!

Egg Roll

Butter Cake

Chinese Beef Stir Fry

Mongolian Beef Recipe

Crispy Fried Chicken with Chili Hot Sauce

Egg Foo Young

Egg Drop Soup

Supreme Pizza

Lomi

Battered Eggs Recipe

FOR THE LIGHT BATTER 1 cup of APF 1 cup of water 1 t orange food color 1 t baking powder 1 t salt 1 spoonful cornstarch FOR THE THICK BATTER 1 cup of APF + 1 spoonful APF 1 cup of water 1 t orange food color 1/2 t baking powder 1 t salt 2 spoonful cornstarch FOR THE SWEET AND SOUR DIP SAUCE 1 spoonful APF 7 spoonful sugar *either brown or white will do 2 spoonful soy sauce 1 t oyster *optional 4 – 5 spoonful vinegar *spiced vinegar is the best 1 t salt 1 t powdered blackpepper Steps in cooking Kwek Kwek 1. Boil egg 2. Make batter of your choice (light of thick) 3. Roll eggs to a bowl of APF 4. Cover with the wet batter 5. Fry to your preference Steps in cooking the sauce 1. Cook APF for 2 to 3 mins in a pan 2. Turn of heat 3. Add 1 cup or water 4. Add the spices 5. Mix well 6. Turn on fire 7. Let simmer for a while 8. Mix well 9. Cook for 2 to 3 mins 10. Serve!

How to cook Kwek Kwek or Tokneneng Batter Ingredients: 2 cups flour 3/4 to 1 cup water 1/8 tsp baking powder 1 tsp orange food color 1 tbsp instant powdered orange juice 1/2 broth cube 12 pcs. eggs(hard boiled eggs) 1000ml cooking oil salt and pepper to taste Sweet Sauce Ingredients: 230g Banana Catsup 1 med sized onion, minced 3 cloves garlic, minced 1/3 cup brown sugar 1 1/3 cup water or more if needed 1 tbsp cornstarch(dissolve in 1/2 tbsp water) salt and pepper to taste 1 tbsp cooking oil Spicy Vinegar Ingredients: 1 cup native vinegar or white vinegar 1 med sized onion, sliced 1 thumb sized ginger, julienned 5 cloves garlic, crushed chilies Procedure: Combine all ingredients and soak overnight How to cook the sweet sauce: 1) Saute garlic and onion 2) Add kecthup, sugar and water. Season with salt and pepper 3) Mix and bring it up to a simmer 4) Add dissolved cornstarch and continue stirring to avoid lumps 5) Cook over low heat for 3-5 minutes and set aside How to make the kwek kwek batter: 1) Dissolve the broth cube and powdered sugar in water 2) In a bowl combine all the ingredients for kwek2x batter 3) Mix until well blended 4) The texture should be thick 5) Coat the hard boiled eggs with batter 6) Deep fry the coated egg. Note: do not release the egg yet because it will stick to the bottom. Let the coat cook slightly before releasing. 7) Release the egg and cook for another 30 seconds 8) Drain excess oil 9) Serve with Sweet Sauce, Spicy Vinegar and cubed fresh cucumber

Fish Ball Recipe

Ingredients: Homemade Fishball 1/2 kl fish (galunggong) 3/4 cup cornstarch 1/2 cup all-purpose flour 1 tbsp. onion spring (minced) 1/4 cup carrot (grated) 2 tbsp. sugar 1 tbsp. baking powder 1/3 cup water (more if needed) salt and pepper to taste 1 medium onion (minced) 3 cloves garlic (minced) Fishball Sauce 2 cups water 2 tbsp. soy sauce 2 tbsp. cassava flour (or cornstarch) 1/2 cup brown sugar 3 cloves garlic 1 small onion chili (labuyo) optional pinch of salt

Milk Bread Recipe

Fluffy Milk Bread Recipe / Dinner Rolls Recipe: - 350 gr All Purpose Flour ( 2 2/3 cups) - 3 tbsp Sugar - 7 gr Dry Yeast ( 1 packet) - 2/3 tsp Salt - 190 gr Warm Milk (3/4 cup + 1 tbsp) - 30 gr Butter (1/4 stick) NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems dry, you can add up to 2-3 tbsp more milk until the dough comes together. Start by adding JUST 1 tbsp more milk and adjust from there.

Sweet and Sour Chicken with Pineapple

Quick & Easy Chocolate Cake - No mixer. No eggs. No butter.

Bread Pudding -Quick & Easy

Ingredients: 1lb of Challah bread- one day old, Challah has a thicker crust which I like in bread pudding.. 2 Cups of whole milk 1/2 Cup of sugar 4 Large eggs 1/2 tsp of cinnamon 1 tsp of vanilla 2 tbsps of melted butter Baking pan: 10 1/2*7 inches or 2-2.2L Pyrex dish is used Bake in 350F for 50 minutes...

Fried Green Bean Recipe

Berry Crumble Recipe

Berry Crumble Recipe Preheat oven to 350. In a 9x13 baking dish layer blueberries, raspberries, and strawberries. Cover with ¼ cup white sugar (sweeten to your preference, we like it tart). If you’re using Thrive Life Freeze Dried fruits, cover with water to refresh the fruit. (With regular fruit, let it sit and macerate. The sugar will draw out the juices.) In a medium sized bowl, mix together: 2 cups of uncooked oatmeal ¼ cup of flour ½ cup brown sugar 1 teaspoon of cinnamon dash of salt ½ cup of chopped walnuts Cut in 1 stick of butter until large pea size lumps are left Sprinkle the topping evenly over the fruit Bake at 350 for at least 30 minutes. The topping should be a little crispy and the fruit bubbly. It may take another 10 minutes. Let it cool somewhat. Serve warm or cold (With whipped cream or ice cream is extra good!)

Rice Puto

Ingredients 1 cup Rice Flour 1/4 cup white sugar kung gusto ng tama lang yung tamis| 1/2 cup sugar kung gusto ng mas matamis 1/4 tsp salt 1 tsp baking powder 3/4 cup gata yung unang piga lang.

Steamed Pork Buns

Ingredients for the dough（enough to make 12 buns） - 500 grams or 4 cups of all-purpose flour - 250 grams or 1.06 cups of warm water - 3 grams (1 tsp) of yeast - 1 tbsp of sugar Ingredients for the filling - 350 grams of ground pork（sorry for the audio mistake in the video, it should be 350 grams not 300grams) - 1 tsp of grated garlic - 1 tbsp of soy sauce [Amazon Link: https://amzn.to/2TdlvOB] - 2 tsp of oyster sauce [Amazon Link: https://amzn.to/2B7KLis] - 1/2 tsp of salt - 1 tsp of sugar - 1 tsp of dark soy sauce [Amazon Link: https://amzn.to/2Qbjapr] - 2 tsp of sesame oil [Amazon Link: https://amzn.to/2QHNnw7] - 1/3 cup of non-flavored chicken stock - 1/2 cup of spring onion INSTRUCTION Add 1 tsp of yeast into 250 grams of warm water. Make sure it is fully dissolved. In a large bowl, add 500 grams of all-purpose flour, 1 tbsp of sugar. Give it a mix. Pour the yeast water in batches. Use chopsticks to stir it to corporate it well. Then start gathering all the flour together. Make it into a dough. Cover it and let it sit for 1 hour and 40 minutes. This is the first proof. My room temperature is 21 degrees Celsius. You will need to adjust the time depending on the temperature. While the dough is sitting, let’s make the filling. 350 grams of ground pork, add 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil. Add 1/3 cup of non-flavored chicken stock. You just stir the meat for 2 or 3 minutes until the meat absorbs the liquid. By doing this, your filling will turn out incredibly juicy. Add 1/2 cup of diced spring onion. Keep mixing it until it is well combined. You can also add some other vegetables such as cabbage carrot, leek. Set this in the fridge, now let’s check the dough. There are always some signs that will tell you your dough is ready. 1. The size should be about1.8 - 2 times bigger. 2. Softly touch the surface; you can feel that there is a lot of air inside. 3. If you grab the dough and open it up. Inside should look honeycomb shape. 4. I know a lot of people will poke a hole in the middle of the dough, if the hole doesn’t bounce back immediately that means it is ready but I forgot to show you that. Sprinkle some flour to prevent sticky. Put the dough on the working surface and we will start kneading the dough to get rid of all the air bubbles. Grab the dough fold it in half. Press it down against the working surface. Every time you press the dough, make sure you squeeze the dough to push the air out. You should be able to feel and hear that the air bubbles are breaking. I have seen a lot of people just roughly knead the dough for few minutes. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you with smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready. Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. The amount I gave is enough to make 12 pork buns. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge. Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun. Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof. 15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun.