1 kilo bulalo
10 cups water
2 tomatoes, sliced
2 onions, sliced
1 radish, sliced finger chilis
250 grams sitaw, cut into 1” pieces
4 tbsp fish sauce
2 cups kangkong
16 ripe guavas, pureed (set meat aside)
salt and pepper


  1. In a pan, pour the stock and add the onions and tomatoes. Let it boil until the tomatoes soften.
  2. Add the bulalo, salt and pepper. Simmer until tender. Add the sitaw, radish and finger chili.
  3. Add the ripe guava puree and then the fish sauce.
  4. Lastly, add the kangkong leaves, roughly cut guava meat and finger chili.
  5. Simmer for a few minutes to cook.
  6. Add salt and pepper to taste.

To make guava puree:

  1.  Prepare 10 yellow native guavas. Scoop out meat using a spoon. Throw into ½ cup of boiling water and crush until pureed. Pass puree through a sieve to remove seeds.



2 cups squash blossoms
3 onions, sliced salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)


  1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
  2.  Let it sit for an hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9.  Remove jars from water bath and allow to cool.
  10.  Any jars that do not seal should be refrigerated and used within two weeks.


1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying


  1. Clean and prepare the meat.
  2. Rub salt all over the meat and let it marinate for at least two hours.
  3. In a wok with water, add garlic, onions, and black pepper.
  4.  Add the pork belly and simmer for at least one hour and cover.
  5. Check the meat from time to time and prick the skin with a fork.
  6. Continue to cook until the meat is done but still firm.
  7. Remove from the wok and set aside, put it on a strainer to drain the water.
  8. Let it cool and air dry for at least 2 hours but preferably overnight.
  9. Heat 2 liters of vegetable oil a heavy pot.
  10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
  11. Then fry again to attain maximum crispiness then serve with pork blood dip.



half a melon one coconut with tender meat (mala-kanin, not mala-uhog)
500 ml of coconut water
250 ml fresh milk
sugar to taste


  1. Scoop out the seeds of the melon. With a spoon, scrape the meat from the thick skin. Cut into 1-inch cubes.
  2. Scrape the coconut meat from the husk.
  3. Place the coconut meat, melon, coconut water, sugar and ice in the blender.
  4. Pulse several times until the mixture is smooth.
  5. Pour in the milk and pulse a couple of times to blend.



2 tablespoons cooking oil
1 head garlic, peeled and mashed
1 large onion, sliced
1 kilo pork ear and cheeks, parboiled, cleaned thoroughly and diced
3 tablespoons fish sauce
750 ml water
6 pieces finger chili
1/4 kilo talbos o bulaklak ng sampaloc (young tamarind leaves or shoots, flowers)


  1.  In a large wok, heat the cooking oil and saute garlic, onions, pork ears and cheeks, one at a time, wait until the liquid of each ingredient  evaporates and the oil appears. Season with patis.
  2. Add the water, boil, reduce heat, cover the wok, and simmer about 45 minutes or until the meat is tender.
  3. Stir the chili and sampaloc shoots, correct seasoning and simmer another 5 minutes.

APPLE CINNAMON BRULEE|Ep. 122 | Dec. 22, 2013


3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream



  1. Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
  2. Preheat oven to 325 degrees F.
  3. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
  4. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
  5. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
  6. Sprinkle sugar on top of creme and then torch until brown.


Crispy Pata


1 whole pig’s leg (pata, about 3-4 lbs) cleaned
6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil


  1. Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt.
  2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg.
  4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.

Chinese dip (soy and vinegar)

2 tbsp brown sugar
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger


  1. Mix all of the ingredients together and serve as dip for the crispy pata.

Thai Dipping Sauce

1 tbsp fish sauce
2 pcs calamansi
1 tbsp soy sauce
1 tsp chili flakes
1 tbsp sugar
1 tbsp cilantro


  1. Mix all the ingredients and serve as dip for the crispy pata.

Vietnamese Dip

4 cloves garlic, minced finely
3 tbsp lime juice
2 tbsp sugar
½ cup water
2 ½ tbsp fish sauce


  1. Mix all the ingredients and serve as dip for the crispy pata.




1 dozen quail eggs
125 grams all-purpose flour
1 cup plain flour
1/2 cup cornstarch
1/2 cup water
salt and pepper to taste
annato powder


  1. Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells. Combine all the dry ingredients in one medium bowl. Add water to the dry ingredients and whisk the mixture till the texture becomes really smooth and free of lumps.
  2. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs. Heat your cooking oil in a medium saucepan on high.
  3. Once the oil is hot enough for deep frying, lower the heat to medium high. Roll each egg in corn starch, then dunk 3-5 at a time into the batter mixture.
  4. Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick to each other.
  5. Once the battered eggs float on top of the hot oil, let them cook for a further 5-10 seconds before removing them.
  6. Place in a big metal sieve or metal colander to let the excess oil drip.



I/2 kg ground pork
1/4 cup minced shrimps
1/4 cup grated carrots
1/4 cup minced onion
1/4 cup minced garlic
1 tbsp five-spice powder
2 eggs
3 tbsp cornstarch or rice flour
2 tbsp oyster sauce
1 pack of 10 pieces beancurd sheets (Tawpe)


  1. Mix all ingredients and let it stand for 20 minutes to allow the flavors to combine. After 20 minutes, prepare to wrap it in Tawpe.
  2. Once done, steam it for 30-45 minutes.

Fish balls


400-500 grams tilapia fillet (any fish may be used)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
8 cups fish stock
salt and pepper to taste
oil for deep-frying


  1. Poach the fish fillet in salted water with the ginger. Once cooked, flake the fish to make about 4 cups of flaked fish.
  2. In a separate pot, boil potatoes and carrots until soft. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor.
  3. Purée until smooth. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper. Form into 1-inch balls. Simmer in fish stock until opaque.Drain.
  4. To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

Sweet sauce

1/4 cup vinegar
4 tbsp brown sugar
1/4 cup ketchup
2 tsp soy sauce
salt and pepper to taste


  1. Mix all of the ingredients and simmer until boils. Put slurry until it thickens.

Vinegar dip

1/4 cup vinegar
1 red onion
1 sili labuyo
3 tbsp sugar
salt and pepper to taste


  1. Mix all ingredients and serve.

Thousand Island dip

1/2 cup mayonnaise
2 tbsp ketchup
2 tsp white sugar
1/8 tsp salt
1 pinch black pepper


  1. Mix all ingredients and serve.



1/2 chicken,4-5 pounds
2 big chunks of ginger (1-inch thick), peeled and smashed
3 cloves garlic, peeled and smashed
1 tbsp salt, plus more to season the chicken
1 tbsp sesame oil


  1. Fill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt.
  2. Place the chicken in breast side up, cover, and bring to a boil. Switch to low heat and let cook for 45 minutes.
  3. Flip the chicken, cover it and cook on low heat for another 45 minutes. To test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done.
  4. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift. Pat the bird dry and rub with the sesame oil.
  5. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.


Dry ingredients:

2 cups sugar
2 cups all-purpose flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Wet ingredients:

2 pcs eggs
1 cup milk
1/2 cup butter, melted
2 tsp vanilla
1 cup boiling water


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all dry ingredients and sift. Mix wet ingredients to dry ingredients.
  3. Put in cupcake baking sheets and bake for 20-30 minutes.
  4. Cream cheese frosting 1 cup unsalted butter, softened 2 cups confectioners’ sugar 1 cup cream cheese 1 tsp vanilla extract


  1. In a large bowl, beat together the butter and cream cheese with an electric mixer.
  2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  3. Top in the baked cupcake.



Tomato Pumpkin Sauce:
300 grams fresh tomatoes, halved lengthwise
250 grams pumpkin, blanched
2 tbsp extra-virgin olive oil, divided
1 tsp dried basil
1 tsp dried oregano
1 medium onion, chopped
3 cloves garlic, minced
1 cup chicken stock
60 grams tomato paste
1 pack all-purpose cream (240 ml)
1/2 tsp salt
1/8 tsp freshly ground pepper

Cauliflower filling:

1 bouquet cauliflower
350 grams ground pork
3 cloves garlic
10 grams fresh basil, coarsely chopped
salt and pepper to taste


1/4 cup grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp dried oregano
1/8 tsp freshly ground pepper
9 lasagna noodles (uncooked), preferably whole-wheat


To prepare tomato pumpkin sauce: Saute garlic, onion, pumpkin, and fresh tomatoes in a saucepan until tender. Put in tomato paste, cream and dried oregano and basil. Put it in a blender.

  1.  Add chicken stock into the tomato pumpkin sauce and let it boil for five minutes. For the cauliflower filling: Saute garlic, ground pork and blanched cauliflower (chopped), season with fresh basil, salt and pepper. To prepare lasagna:
  2. Boil water in a stock pot with salt. Put in lasagna until cooked. Drain. To assemble the lasagna dish: Spread the tomato pumpkin sauce in the prepared baking dish.
  3. Top with three lasagna noodles. Top the noodles with a cup of tomato pumpkin sauce then put the filling. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full.
  4. Place the remaining three noodles on top and spread with the remaining tomato pumpkin sauce.
  5.  Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan cheese.
  6. Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

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