Adobo Flakes with Sinangag and Spicy Eggs

Turn leftover adobo into this fantastic silog. Shred the meat, freeze, and fry any day of the week--it's that easy!

Serves 5
Prep Time: 7 minutes
Cooking Time: 10 minutes

Ingredients

• Oil for frying
• 3 cups leftover adobo, shredded
• 3 tablespoons kesong puti, cubed (optional)
• Seasoned vinegar, to serve

FOR THE SINANGAG

• 2 tablespoons vegetable oil
• 3 tablespoons minced garlic
• 5 cups cooked rice
• ½ tablespoon salt

FOR THE SPICY EGGS

• Oil for frying
• 5 medium eggs
• 1 teaspoon chili flakes

Procedure
1. Make the adobo flakes: Heat oil in a pan over medium heat. Fry shredded adobo until crispy. Set aside.

2. Make the sinangag: Heat oil in a pan over medium heat. Fry garlic until almost golden. Add rice and mix. Season with salt. Set aside.

3. Make the spicy eggs: Heat oil in a pan over medium heat. Cook eggs sunny-side up, then sprinkle chili flakes on top. Set aside.

4. To serve, place sinangag in a bowl. Add adobo flakes and spicy eggs on top. Top adobo flakes with kesong puti, if desired, and serve with seasoned vinegar on the side.

Chicken Tenders and Cheesy Bacon Waffles

We made everyone's favorite waffles even better by adding cheese and bacon, and serving fried chicken on the side!

Serves 4
Prep Time: 45 minutes
Cooking Time: 10 minutes

Ingredients

• ¼ kilo chicken breast fillets, sliced into strips
• ½ tablespoon salt
• 2 teaspoons black pepper
• 1 cup milk
• 1 cup all-purpose flour
• 2 medium eggs, beaten
• 1½ cups breadcrumbs
• Oil for deep-frying

FOR THE WAFFLE BATTER

• 1 medium egg
• 2 tablespoons vegetable oil
• ¾ cup water or milk
• 1 (250-gram) pack pancake mix
• ½ cup minced cooked bacon, plus extra for topping
• ¼ cup shredded quick-melting cheese

• Butter, to serve
• Maple or pancake syrup, to serve

Procedure
1. Combine chicken strips, salt, pepper, and milk in bowl. Marinate in the refrigerator, covered, for 20 minutes.

2. Meanwhile, prepare the waffle batter: Combine egg, oil, and water in a bowl. Mix well. Add pancake mix to the bowl and stir just to combine; do not overmix. The mixture should be lumpy. Fold in bacon and cheese; set aside.

3. Prepare the chicken breading by putting all-purpose flour, eggs, and breadcrumbs in separate bowls. Dredge chicken strips in flour, dip in egg, and coat with breadcrumbs.

4. Heat vegetable oil and deep-fry breaded chicken until golden brown. Set aside.

5. Scoop waffle batter onto a waffle maker, using approximately ¼ cup for each waffle. Cook until golden brown. Repeat with remaining ingredients.

6. Transfer waffles to serving plates. Top with butter and bacon. Drizzle with maple or pancake syrup. Serve with chicken tenders on the side.

Ginger Chicken Rice

Love Hainanese chicken rice? You'll definitely enjoy this tasty fried rice with chicken chinks, flavorful ginger, and fragrant sesame oil.

Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 (1-inch) piece ginger, minced or grated
• 1 cup cubed skinless chicken breast or thigh fillet
• 2 teaspoons sesame oil
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons fish sauce
• 4 cups cooked white rice, cooled
• Sliced leeks of garnish
• Ginger-garlic sauce (see tip) and sweet soy sauce (kecap manis), to serve (optional)

Procedure
1. Heat oil in a wok. Sauté garlic and ginger over medium heat until lightly browned. Add chicken and cook until opaque.

2. Add sesame oil, soy sauce, sugar, and fish sauce. Let mixture simmer for a minute.

3. Add cooked white rice; mix well.

4. Transfer chicken rice to serving bowls. Sprinkle sliced leeks on top. Serve with ginger-garlic sauce and sweet soy sauce, if desired. Serve hot.

Greek-Style Chicken Fajitas

Squeeze a few drops of lemon juice over the filling before you roll up the tortilla--it'll give each bite of these fajitas that extra special zing.

Serves 4
Prep Time: 20 minutes, plus marinating time
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE MARINADE

• Juice from 1 to 2 large lemons (about ¼ cup)
• 1 teaspoon iodized salt
• 1 teaspoon dried oregano
• 4 cloves garlic, chopped coarsely
• A pinch of sugar
• ¼ cup olive oil

• 500 grams skinless and boneless chicken breasts
• 1 large red onion, sliced thinly
• 1 large yellow bell pepper, sliced thinly
• 1 large red bell pepper, sliced thinly
• A pinch of dried oregano
• 6 to 8 tortillas, warmed
• Lemon wedges, to serve (optional)

Procedure
1. Make the marinade: Combine all ingredients in a large zip-top bag, making sure the salt and sugar have dissolved before adding the oil.

2. Poke chicken breasts all over with a fork, then add to the marinade. Marinate chicken in the refrigerator for 4 hours or overnight.

3. Take the chicken out of the refrigerator at least 15 minutes before cooking. (The meat should not be fridge-cold when you cook it.) Grill marinated chocken over medium-high heat for 3 to 4 minutes on each side, depending on thickness and size. Let rest 10 minutes before slicing thinly.

4. Grill onions and peppers until nicely charred and softened, about 3 minutes. Arrange next to the sliced meat and sprinkle with dried oregano.

5. Serve grilled chicken and vegetables with warm tortillas and lemon wedges on the side.

Homemade Spanish-Style Sardines

Bottled, canned, or store-bought? Homemade beats them all! Make a batch of Spanish-style sardines for a special brunch this Sunday.

Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

• ½ kilo mackerel or tamban fish, cleaned, scaled, heads and tails removed, and sliced into 2-inch pieces
• 2 whole pickles, sliced
• 1 small carrot, sliced
• 3 bay leaves
• 3 bird's eye chilies (siling labuyo)
• 1 tablespoon salt
• ½ tablespoon peppercorns
• ¼ cup olive oil
• ¼ cup canola oil

Procedure
1. Arrange fish, pcikles, carrots, bay leaves, and chilies in an even layer on a nonstick pan. The ingredients should be enough to cover the bottom of the pan.

2. Add salt and peppercorns. Pour olive oil and canola oil over the ingredients.

3. Place pan over very low heat. Simmer fish slowly for 10 minutes or until full cooked.

4. Serve immediately with rice or transfer to sterilized jars.

Hummus with Grilled Vegetables and Pita Triangles

To keep it light and fresh, try serving the hummus with sliced cucumbers and cherry tomatoes instead.

Serves 4
Prep Time: 20 to 25 minutes
Cooking Time: 10 to 15 minutes

Ingredients

FOR THE HUMMUS

• 1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced very finely
• 1½ to 2 tablespoons lemon juice
• Salt, to taste
• 2 tablespoons tahini (available at Santi's)

• 2 large red bell peppers, cleaned and sliced thinly
• 1 bunch medium-sized asparagus, trimmed
• 1 large zucchini, sliced into wedges
• 2 pita rounds

Procedure
1. Make the hummus: Combine all ingredients in a blender or food processor. Pulse several times, adding about 2 to 3 tablespoons warm water to make the mixture smooth. Chill until ready to use. Hummus will keep in the refrigerator for 1 week. Drizzle olive oil on top and garnish with whole chickpeas before serving.

2. Toss pepper, asparagus, and zucchini in olive oil. Sprinkle with salt just before grilling.

3. Over medium-high heat, grill vegetables just until tender so they retain a bit of their crunch. Heat pita rounds and slice inti 4 to 6 triangles each.

4. Serve hummus with grilled veggies and pita triangles on the side.

Peanut Butter and Jelly Bars

The classic PB&J combo gets a delicious twist with these bars. Serve 'em warm and soft with a tall glass of milk.

Makes 1 (9x9-inch) pan
Prep Time: 15 minutes, plus cooling time
Baking Time: 40 minutes

Ingredients

• Butter for greasing pan
• 1 cup all-purpose flour, plus more for dusting pan
• ¼ teaspoon baking soda
• ⅓ cup packed down sugar
• ⅓ cup sugar
• 1 cup quick-cooking oats
• A pinch of salt
• ½ cup creamy peanut butter
• 10 tablespoons (about 1¼ sticks) unsalted butter, slightly softened and cut into small cubes
• 1 cup strawberry jam

Procedure
1. Preheat oven to 350°F. Grease a 9x9-inch pan with butter and dust with flour, tapping out any excess. Set aside.

2. Sift together flour and baking soda in a bowl. Add sugars, oats, and salt; mix until it all comes together. Add butter and mix until no large pieces remain. It should have the consistency of a soft dough.

3. Set aside ⅓ of the dough. Press the remaining dough into the prepared pan. Bake for 15 minutes or until the edges start to brown.

4. Remove from the oven. Spread strawberry jam evenly over the baked crust. Crumble remaining dough on top in almond-sized pieces.

5. Bake for 20 to 25 minutes or until crumble is golden brown. It will look and feel soft but will firm up as it cools. Transfer to a wire rack and allow to cool completely before cutting into squares.

Pork Barbecue Java Rice

Pork barbecue and java rice are classic favorites! This recipe combines both into a one-bowl meal. Serve it with some atsara or buttered veggies on the side.

Serves 4
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients

• 3 tablespoons annatto oil
• 3 cloves garlic, minced
• 1 medium red bell pepper, cored and cut into small cubes
• 4 cups cooked white rice, cooled
• Salt, to taste
• 3 sticks cooked pork barbecue, removed from the sticks and cut into cubes
• Chopped green onions for garnish

Procedure
1. Heat annatto oil in a wok. Sauté garlic and stir occasionally until golden brown. Add bell peppers and sauté until tender.

2. Add rice and mix well. Season to taste.

3. Stir in cooked pork barbecue and sprinkle green onions on top. Serve hot.

Potuguese Egg Tarts

Makes 15 pieces
Prep Time: 20 minutes, plus chilling time
Baking Time: 40 to 50 minutes

Ingredients

FOR THE PIE PASTRY

• ⅔ cup all-purpose flour
• ¼ teaspoon salt
• ¼ cup cold butter, cubed
• 1 tablespoon shortening
• 1 tablespoon ice-cold water, plus more as needed

FOR THE FILLING

• 4 egg yolks
• ¼ cup condensed milk
• ¼ cup heavy cream
• ¼ cup milk
• 1 teaspoon vanilla extract

Procedure
1. Make the pie pastry: Preheat oven to 375°F. Combine flour and salt in a large bowl; stir to mix. Scatter butter and shortening over the flour mixture. Using a pastry blender or fork, toss flour to coat, then cut in butter and shortening. The mixture should form large, coarse crumbs that are the size of large peas.

2. Drizzle ice-cold water over the mixture. Toss with the pastry blender until the dough is evenly moist and begins to come together in a mass, but does not form into a ball.

3. Transfer the dough to a clean work surface. Roll dough to form a disc. Wrap disc tightly in plastic wrap and refrigerate until well chilled, about 1 hour to overnight.

4. Roll the dough: Let the dough sit at room temperature for at least 10 to 15 minutes to soften. Roll dough between two sheets of parchment paper until ⅛-inch thick and 5 inches in diameter. Divide the dough among 2-inch individual tart pans and allow the dough to take the shape of the molds. Press the dough into the edges. Gently prick the bottom of the tarts using a fork. Cover the dough with plastic wrap and chill in the refrigerator for about 20 to 30 minutes.

5. Place aluminum foil over the dough and gently mold it to the dough in the pans. Add pie weights (dried beans work well). Bake at 375°F for 15 minutes. Remove the foil and weights; bake for another 10 minutes or until golden. Transfer tarts to a wire rack and let cool completely.

6. Preheat oven to 400°F.

7. Make the filling: Combine all filling ingredients in a separate bowl. Whisk until well combined, then strain. Fill tart pans with the egg mixture until about 80-percent full.

8. Bake egg tarts for about 15 to 20 minutes or until the filling has set and has turned golden brown.

Tapa Benedict

Using tapa and pandesal gives the classic eggs Benedict a yummy Pinoy twist. Perfect for a Mother's Day surprise!

Serves 4
Prep Time: 20 minutes, plus marinating time
Cooking Time: 10 minutes

Ingredients

FOR THE TAPA

• ¼ cup vinegar
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• ½ tablespoon salt
• ½ teaspoon cracked black pepper
• ½ kilo beef sirloin, sliced thinly

FOR THE HOLLANDAISE SAUCE

• 3 medium egg yolks
• ½ cup butter, melted
• 1 tablespoon lemon juice
• A pinch of salt and pepper

• Oil for frying
• 2 large pieces pandesal, sliced in half and toasted
• 4 American or Cheddar cheese singles
• 4 medium eggs, poached
• Pepper, paprika, and chopped parsley for garnish

Procedure
1. Make the tapa: Combine vinegar, sugar, garlic, salt, and pepper in a bowl. Stir mixture until sugar dissolves. Add beef and marinate for at least 1 hour or overnight in the refrigerator.

2. Make the hollandaise sauce: Place egg yolks in a stainless steel bowl. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk egg yolks until it turns light in color. Slowly add butter in a thin stream until the mixture thickens. Whisk in lemon juice. Season with salt and pepper. Set aside.

3. When ready to cook, drain tapa from marinade. Heat oil in a pan over medium heat. Fry tapa until browned and cooked to your desired doneness.

4. Asseble the tapa Benedict: Top toasted pandesal with tapa and cheese. Toast in a toaster oven just until cheese melts.

5. Add poached egg on top and pour hollandaise sauce over. Garnish with pepper, paprika, and chopped parsley, if desired. Repeat with remaining ingredients. Serve immediately.

Basil, Pea, and Pine Nut Risotto

With the crunchy contrast of pine nuts and peas to the creamy risotto, and the fragrant aroma of basil, this indulgent dish will leave your family smiling wide at the dinner table.

Serves 4 to 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

• 4 cups chicken stock
• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, chopped finely
• 2 cups Arborio rice (see tip)
• ½ cup white wine
• Salt and pepper, to taste
• 1 cup frozen peas
• ¼ cup Parmesan cheese, plus extra to serve
• ¼ cup basil pesto
• 100 grams prosciutto, grilled and crumbled
• ¼ cup pine nuts, toasted

Procedure
1. Pour stock into a medium saucepan. Bring to a simmer. Reduce heat to low amd keep warm.

2. In a large saucepan, melt butter and oil together over medium heat. Sauté onions for 2 to 3 minutes or until tender.

3. Add rice, stirring for 1 minute until well-coated. Pour in wine and cook for 1 minute until absorbed.

4. Add stock, 1 cup at a time, stirring between each addition until all liquid is absorbed. This should take about 15 to 20 minutes. The rice should be soft with a slight bite. Season to taste.

5. In a bowl, mix together peas and Parmesan cheese. Swirl pesto through. Add to rice and mix well.

6. Serve topped with prosciutto, extra Parmesan cheese, and toasted pine nuts.

Chicken Chili

Serves 6 to 8
Prep Time: 20 to 30 minutes
Cooking Time: 1 hour

Ingredients

• ⅓ cup canola oil
• 2 onions, chopped finely
• 1 tablespoon minced garlic
• 1 red bell pepper, cored, seeded, and diced
• 1 yellow bell pepper, cored, seeded, and diced
• 1 (400-gram) can who;e tomatoes
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• Pinch of dried red pepper flakes
• Pinch of cayene pepper
• 1 teaspoon salt
• 2 whole chicken breasts
• ¼ cup extra virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• Salt and freshly ground pepper, to taste
• 1 (450-gram) can red kidney beans, drained

FOR THE TOPPING

• 1 onion, chopped finely
• 1 small pack corn chips, crumbled
• ¾ cup grated Cheddar cheese

Procedure
1. Heat oil in a pan. Sauté onions and garlic until onions are translucent. Add bell peppers and cook for a few minutes. Add tomatoes, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Bring to a boil and simmer for 20 minutes.

2. Meanwhile, rub chicken breasts with olive oil and chopped fresh basil. Season with salt and freshly ground pepper. Roast in a 350°F oven for 30 to 40 minutes. Let cool completely.

3. Remove chicken meat from the bone and cut into chunks. Add meat to the tomato mixture and pour in canned kidney beans. Simmer for another 10 minutes.

4. Make the topping: Combine all ingredients in a bowl. Sprinkle on top of chicken chili.

Chicken, Bacon, and Mozzarella Chopped Salad with Ranch Dressing

This is one protein-packed salad! For extra carbs, add croutons to the mix. The dressing goes well with almost any other vegetable, so go ahead and drizzle it on top of steamed brocolli for another meal.

Serves 4
Prep Time: 25 to 30 minutes
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE RANCH DRESSING

• ¾ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons whole milk
• ¼ teaspoon onion powder
• ½ teaspoon salt
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• 1 teaspoon fresh calamansi juice
• 1 teaspoon mustard
• ½ teaspoon freshly ground black pepper

FOR THE CHICKEN NUGGETS

• 4 pieces boneless chicken breast or 6 boneless chicken thighs, sliced into ¾-inch cubes
• ¾ teaspoon salt, divided
• ¾ teaspoon pepper, divided
• 1 cup all-purpose flour
• Pinch of paprika
• 1 large egg
• 1 cup Japanese breadcrumbs
• Vegetable oil for deep-frying

• 8 strips bacon, sliced into 4 pieces each
• 1 (250 gram) pack mozarella cheese
• 2 large heads romaine lettuce, washed and chopped into bite-sized pieces (about 5 cups)
• 3 salad tomatoes, washed, sliced into wedges

Procedure
1. Make the dressing: Combine all the ingredients in a medium bowl and whisk until combined. Set aside. (Dressing will keep in the refrigerator for up to 1 week.)

2. Make the chicken nuggets: Season chicken cubes with ½ teaspoon each salt and pepper. Mix flour, remaining salt and pepper, and paprika in a bowl. Whisk egg in another bowl. Place breadcrumbs in a third bowl. Coat chicken cubes with flour, then dip in egg and coat with breadcrumbs. Deep-fry breaded chicken cubes over medium heat until golden brown. Set aside.

3. Fry bacon in a nonstick frying pan until crisp. Drain and set aside.

4. Slice mozzarella into bite-sized cubes. Set aside.

5. Toss together lettuce and tomatoes in a large bowl. Add dressing and toss. Divide among bowls and top with chicken nuggets, bacon, and mozzarella. Serve.

Chocolate Candy Cookies

Makes about 36 cookies
Prep Time: 15 minutes
Baking Time: 12 to 14 minutes per batch

Ingredients

• 1 cup unsalted butter, softened
• ½ cup sugar
• 1½ cups packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 2¾ cups all-purpose flour
• 2 cups of your favorite chocolate candy (we used a combination of M&m's and semi-sweet chocolate chips) or chopped candy bars

Procedure
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until fluffy, about 3 minutes.

2. Add eggs and vanilla extract to the butter mixture; beat for 2 minutes.

3. Sift together baking soda, baking powder, salt, amd flour. Add to the butter-egg mixture; mix just until everything is fully incorporated.

4. Add chocolate chips and your candy of choice; mix by hand just until well distributed. Chill batter in the refrigerator for at least an hour or up to 36 hours.

5. When ready to bake, preheat oven to 360°F and line baking sheets with parchment paper. Shape dough, about 2 tablespoons each, into balls (you can also use a medium-sized ice-cream scoop) and place, 2 inches apart, on the prepared baking sheets. Bake for 12 to 14 minutes in the preheated oven until the edges are nice and golden brown. Do not over bake.

6. Remove from the oven; allow cookies to stay on the baking sheet for 2 minutes. Transfer cookies to a wire rack; let cool for at least 3 minutes before serving.

Crispy Chicken Burger with Cabbage-Cucumber Slaw

Craving for the popular crispy chicken sandwich? No need to go to a fast-food joint. Make it right in your own kitchen!

Serves 4
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients

• 4 skinless chicken breast fillet halves
• Juice from 1 lemon
• Salt and pepper, to season
• 2 cups all-purpose flour
• 1½ teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 large egg, beaten lightly
• Oil for deep-frying
• 4 hard rolls or hamburger buns, halved and toasted
• 4 tablespoons Japanese mayonnaise or melted butter
• 4 slices cheddar cheese

FOR THE CABBAGE-CUCUMBER SLAW

• ½ cup Japanese mayonnaise
• 1 teaspoon wasabi paste, or to taste (optional)
• ¾ cup shredded cabbage
• ½ cup shredded cucumber
• ½ cup shredded carrot
• Salt, pepper, and sugar, to season

Procedure
1. Wrap chicken loosely in plastic wrap. Lightly pound with a meat mallet to even out fillets. Combine chicken with lemon juice and season with salt and pepper.

2. Combine flour, salt, garlic powder, paprika, and black pepper in a shallow bowl. Dredge chicken fillets in seasoned flour and shake off excess. Dip in beaten egg then dredge again in seasoned flour.

3. Preheat oil to 320°F and deep-fry chicken until coating is crispy and chicken is cooked through. Drain on paper towels.

4. Make the slaw: Mix together mayonnaise and wasabi, if using, in a small bowl. Combine cabbage, cucumber, and carrot in a large bowl. Add wasabi mayonnaise and season to taste with salt, pepper, and sugar.

5. Spread insides of toasted bread with mayonnaise or brush with melted butter. Place chicken fillet on a bottom bread half. Top with cheese and slaw. Cover with a top bread half. Repeat to make 4 sandwiches. Serve hot.

Curried Prawn Fried Rice

This one-bowl meal is best made with day-old rice or rice that has been cooked several hours earlier. Spread the rice on a tray, cover, and chill to keep rice from becoming heavy and starchy.

Serves 4
Prep Time: 20 minutes
Cooking Time: 10 minutes

Ingredients

• ½ cup vegetable oil
• 125 grams green beans or sugar snap peas (chicharo), trimmed and sliced
• 2 onions, chopped
• 1 tomato, chopped finely
• 2 cloves garlic, chopped
• 1 tablespoon red curry paste
• 500 grams small cooked prawns, peeled and deveined with tails left on
• 3 eggs, beaten lightly
• 4 cups cold cooked rice
• ½ cup cilantro leaves
• 2 tablespoons fish sauce
• Soy sauce or chili sauce, to serve

Procedure
1. Heat oil in a wok or large frying pan over high heat. Add beans, onions, tomato, and garlic. Stir-fry for 1 to 2 minutes or until onions are tender.

2. Add curry paste. Stir-fry for 30 seconds until fragrant. Add prawns, stirring to coat.

3. Make a well in the center of the mixture. Pour in eggs and cook, stirring, for 1 to 2 minutes or until set.

4. Add rice. Stir-fry for 1 to 2 minutes until heated through. Add cilantro and fish sauce; stir-fry for 1 minute. Drizzle with soy sauce or chili sauce to serve.

Fragrant Beef Salad with Vietnamese Dressing

Adding red cabbage gives the salad even more color! But if you use it and toss the salad ahead of time, your noodles will turn light pink. We like to toss everything together just 15 minutes before mealtime.

Serves 4 to 6
Prep Time: 20 to 25 minutes
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE VIETNAMESE DRESSING

• ½ cup Thai fish sauce
• 2 tablespoons coconut sugar
• 2 to 3 tablespoons fresh lime or calamansi juice
• 1 tablespoon water
• 3 bird's eye chilies (optional)

• 3 small bundles vermicelli noodles (sotanghon), soaked in water (we used Sapporo)

• 1 tablespoon vegetable oil
• 500 grams sirloin or tenderloin steaks, each about ½-inch thick
• ½ teaspoon salt
• ½ teaspoon pepper

• 1 head cabbage, washed and sliced into thin strips (about 4 to 5 cups)
• 1 large carrot, peeled and sliced into thin strips
• 2 cups bean sprouts, washed
• 1 cup packed basil leaves, sliced into thin strips
• 1 cup packed mint leaves, sliced into thin strips
• 2 cups thinly sliced red cabbage (optional)

Procedure
1. Make the Vietnamese dressing: Combine all the ingredients in a small bowl. Stir until the sugar is completely dissolved. Set aside. (Dressing will keep for 5 days in the refrigerator.) If using chilies, the heat will intensify the longer you keep it.

2. Cook vermicelli noodles according to package directions. Drain, rinse, drain again, and set aside.

3. Heat vegetable oil in a pan over medium-high heat. Season steaks with salt and pepper. Cook for about 2 minutes on each side. Let rest for at least 15 minutes before slicing thinly into 2-mm-thick slices. Set aside.

4. Combine cabbage, carrots, bean sprouts, basil leaves, mint leaves, and red cabbage, if using, in a large bowl. Add vermicelli noodles into the bowl and pour in dressing. Toss a couple of times to combine well.

5. Potion the salad among plates or containers and top with beef slices.

French Toast with Roasted Cinnamon Apples

Serves 2
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

FOR THE ROASTED CINNAMON APPLES

• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 Granny Smith apples, peeled, cored and sliced into wedges

• 2 large eggs, beaten slightly
• ½ cup sugar
• ¾ cup whole milk
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 4 slices brioche or any thickly sliced bread
• Whipped cream and ground cinnamon for topping (optional)

Procedure
1. Make the roasted cinnamon apples: Brush a small oven-safe dish with butter. Combine brown sugar, cinnamon, and nutmeg in a small bowl. Layer half of the sliced apples on the baking dish then sprinkle half of the cinnamon-sugar mixture on top; repeat to make another layer. Roast apples in an oven preheated to 350°F or turbo broiler for about 20 to 30 minutes. You can pour some hot water into the baking dish if the apples look dry midway through roasting. Set aside.

2. Whisk together eggs, sugar, milk, cream, and vanilla extract in a shallow bowl until well combined.

3. Heat butter on a nonstick pan over low heat. Dip both sides of a brioche slice quickly in the egg mixture. Pan-fry until golden brown on both sides. Repeat with the remaining slices. Transfer to a plate.

4. Top toast with apples. Garnish with whipped cream and dust with cinnamon, if desired.

Frozen Turtle Pies

Makes 6 bottles
Prep Time: 20 minutes

Ingredients

• 25 Oreo cookies. crushed
• 3 tablespoons unsalted butter, melted and cooked
• ½ gallon chocolate ice cream, slightly softened
• ⅔ cup toasted pecans, chopped, divided
• Caramel syrup
• Chocolate syrup
• ½ gallon coffee ice cream, slightly softened
• Whipped cream and chopped dark chocolate for garnish

Procedure
1. Mix together crushed Oreo cookies and melted butter in a medium bowl until combined.

2. Place 2 to 3 tablespoons of the mixture on the bottom of a glass jar. Pack down firmly using a long wooden spoon. Place 1 scoop of chocolate ice cream on top of the cookie crust. Use the back of a spoon to pack it firmly on top of the crust. Sprinkle chopped toasted pecans on top. Drizzle with caramel and chocolate syrups.

3. Place a scoop of coffee ice cream on top of the chocolate ice cream and pack well using the back of a spoon. Seal jar tightly and freeze until the ice cream returns to its solid state. Repeat tp make a total of 6 bottles.

4. Before serving, garnish with whipped cream, remaining toasted pecans, and chopped dark chocolate. Drizzle more chocolate or caramel syrup on top, if desired.

Gyoza

Makes 25 pieces
Prep Time: 45 minutes
Cooking Time: 30 minutes

Ingredients

FOR THE FILLING

• 4 cups cabbage, minced
• ½ cup leeks (green part only) or green onions, minced
• 2 teaspoons minced garlic
• ½ teaspoon grated ginger
• 2 teaspoons salt, plus more to taste
• 300 grams ground pork
• Pepper, to season
• 2 tablespoons light soy sauce (we used Kikkoman)
• 1 tablespoon mirin
• ½ tablespoon sake
• ½ tablespoon sesame oil
• 1 teaspoon cornstarch

• 25 round dumpling or wonton wrappers
• Canola oil for frying

Procedure
1. Make the filling: Combine cabbage, leeks, garlic, and ginger in a medium bowl. Add salt; let mixture stand for 5 to 8 minutes. Press water out of cabbage pieces.

2. Combine cabbage mixture and ground pork in a bowl. Add salt, pepper, soy sauce, mirin, sake, sesame oil, and cornstarch. Mix very well.

3. Make the gyoza: Have a small bowl of cold water ready. Lay a wrapper on a dry work surface. Place a heaping teaspoon of meat mixture in the center of the wrapper. Moisten one finger with water, then trace a line along half of the edge of the round wrapper. Fold wrapper over to enclose filling; pinch the two wrapper edges together in the middle to seal dumpling. Holding the filled half-circle with your left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated edge up. Repeat to make 25 dumplings. Chill in the refrigerator for at least 30 minutes.

4. Fry gyoza in a little bit of hot oil until the bottoms have lightly browned. Add water so that the dumplings are submerged in water that's about ¼ of their height. Cover the pan.

5. Keep heat on high and wait until all the water has evaporated. Remove gyoza from the pan and transfer to a serving platter. Serve gyoza with the prepared dipping sauce (see tip).

Japanese Stir-fried Vegetables

Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

• 3 tablespoons corn oil
• 250 grams onions, sliced
• 45 grams minced garlic
• 250 grams red bell peppers, sliced
• 250 grams carrots, julienned
• 250 grams cabbage, sliced
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 3 tablespoons butter

Procedure
1. Heat oil in a pan and sauté all the vegetables until cooked, buy not too wilted.

2. Season with salt and pepper. Drizzle with sesame oil and finish cooking by stirring in butter.

Mexican Chicken Tacos

Go lighter with chicken instead of beef on your tacos. For even more flavor, add some cilantro to the mix.

Serves 4
Prep Time: 10 minutes

Ingredients

• 1 avocado, seeded, flesh scooped
• ½ cup sour cream
• ¼ cup lime juice, plus wedges to serve
• Salt and pepper, to taste
• 12 taco shells
• ½ rotisserie chicken, meat taken off the bone and shredded
• 1 (400-gram) can red kidney beans, drained
• 1 (400-gram) can corn kernels, drained
• 200 grams cherry tomatoes, halved
• 1 red bell pepper, seeded and sliced
• ½ red onion, sliced thinly
• 1 tablespoon taco seasoning
• 2 heads baby romaine lettuce, leaves separated

Procedure
1. Combine avocado, sour cream, and lime juice in a food processor or blender. Pulse until smooth. Season to taste.

2. Warm taco shells according to package directions.

3. Combine chicken, beans, corn, tomatoes, bell peppers, onions, and taco seasoning in a bowl.

4. Fill warmed taco shells with lettuce and chicken mixture. Top with a spoonful of the avocado mixture. Serve hot with lime wedges on the side.

Peanut Butter Crisp Bars

Makes 32 bars
Prep Time: 20 minutes

Ingredients

FOR THE BASE

• 3 tablespoons butter
• 1½ cups marshmallows
• 1½ cups Rice Krispies

FOR THE PEANUT BUTTER LAYER

• 113 grams bittersweet chocolate, chopped
• ⅔ cup creamy peanut butter

FOR THE CHOCOLATE ICING

• 85 grams dark chocolate, chopped
• 2 tablespoons butter

Procedure
1. Make the base: Melt butter in a medium saucepan. Add marshmallows and stir until melted. Add Rice Kripies amd stir until well combined.

2. Remove pan from heat. Pat mixture onto an 8x8-inch buttered pan lined with parchment paper; let cool.

3. Make the peanut butter layer: Melt chocolate and peanut butter in a small saucepan over low heat. Stir until completely melted smooth.

4. Pour over the base in the pan and let it set in the refrigerator for about 30 minutes.

5. Make the chocolate icing: Place chocolate and butter in a microwave-safe bowl. Melt chocolate on the defrost or low setting. Stir until smooth. Pour over the peanut butter layer. Let it set for at least an hour or overnight in the refrigerator. Slice into 1x2-inch bars before serving.

Pork Schnitzel

Serves 4
Prep Time: 40 minutes
Cooking Time: 30 minutes

Ingredients

• 4 (½-inch-thick) boneless pork chops
• ¼ cup all-purpose flour
• Salt and pepper, to season
• 1 egg, beaten
• ¾ cup Japanese breadcrumbs
• ½ teaspoon paprika
• 3 tablespoons canola oil

FOR THE DILL SAUCE

• ¼ cup chicken stock (¼ chicken bouillon cube dissolved in ¼ cup water)
• ½ teaspoon dried dill or 2 teaspoons chopped fresh dill
• ¼ teaspoon salt
• ½ cup sour cream
• 1 tablespoon mayonnaise

FOR THE GERMAN POTATO SALAD

• 1 cup mayonnaise
• 2 teaspoons mustard
• ⅓ cup pickle relish
• Salt and pepper, to taste
• 300 grams marble potatoes, boiled, halved, and cooled
• 100 grams bacon, cooked and chopped
• 2 hard-boiled eggs, chopped
• 4 suuny-side-up eggs
• Lemon slices, to serve

Procedure
1. Using a meat mallet, pound pork cutlets until ¼- to ⅛-inch thick. Make small slits around the edges of the cutlets to prevent curling.

2. Mix flour, salt, and pepper in a bowl. Place beaten egg in another bowl, and breadcrumbs and paprika in a third one.

3. Heat oil in a large skillet over medium-high heat. Dredge pork cutlets in the seasoned flour, dip in egg, then coat with breadcrumbs.

4. Working in batches, fry cutlets for 3 to 4 minutes on each side. Transfer to a plate; cover with foil to keep warm.

5. Make the dill sauce: Heat chicken stock in a saucepan; remove from heat and set aside. In a small bowl, mix dill, salt, sour cream, and mayonnaise. Add the sour cream mixture to chicken stock. Bring back to heat, stirring until mixture thickens. Do not boil.

6. Make the German potato salad: In a bowl, mix together mayonnaise, mustard, pickle relish, salt, and pepper. Add potatoes, bacon, and eggs. Mix until well combined.

7. Top cutlets with fried eggs and serve with dill sauce, potato salad, and lemon slices on the side.

Roast Pumpkin and Zucchini Pasta

Take a break from all the meat with this delightfully light yet satisfying veggie pasta dish!

Serves 4
Prep Time: 15 minutes
Cooking Time: 35 minutes

Ingredients

• 600 grams pumpkin, seeded, peeled, and chopped
• Olive oil
• Salt and pepper, to taste
• 250 grams cherry tomatoes
• 2 pieces zucchini, sliced
• 1 red onion, sliced thinly
• 1 red bell pepper, seeded and sliced
• 1 clove garlic, crushed
• 1 (375-gram) pack fettuccine
• 100 grams ricotta cheese, crumbled
• 2 tablespoons toasted pine nuts
• Freshly ground black pepper, to taste
• ½ cup fresh basil leaves

Procedure
1. Preheat oven to 350°F. Place pumpkin in large baking dish. Rub lightly with oil and season to taste. Bake for 20 minutes.

2. Add tomatoes, zucchini, onion, bell pepper, and garlic to the same pan. Toss with olive oil. Bake for 12 to 15 minutes or until pumpkin is golden end tender.

3. Meanwhile, cook pasta according to package directions. Drain well. Add to pan.

4. Toss vegetable mixture through the hot pasta with ricotta and pine nuts. Season with pepper. Top with basil and serve hot.

Shrimp and Tuna Salad with Vinaigrette

Prepare this salad at least four hours before serving to give the flavors enough time to meld. Serving it slightly chilled or at room temperature allows all the bright flavors to shine.

Serves 4 to 5
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients

FOR THE VINAIGRETTE

• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• ½ cup olive oil
• Salt and pepper, to taste
• 2 to 6 tablespoons chopped fresh flat-leaf parsley, depending on your preference for the herb

• 500 grams shrimp, steamed and peeled
• 2 salad tomatoes, seeded and diced
• 1 (184-gram) can solid tuna in water, drained and flaked
• Lemon wedges, to serve

Procedure
1. Make the vinaigrette: Whgisk all the ingredients together in a large bowl.

2. Add shrimps, chopped tomatoes, and cucumber to the vinaigrette in the bowl; toss to combine. Add tuna and toss to combine. Serve with lemon wedges. (The salad will keep in the refrigerator for up to 3 days.)

Steamed Egg Vermicelli Hotdog

Ingredients

• 250 grams Sapporo Long Kow Vermicelli (sotanghon)
• 1 kilo ground pork
• 1 kilo hotdog
• ½ kilo shrimp
• 2 large eggs, (1 egg for the sotanghon, and 1 for the top)
• 1 tsp. fish sauce
• ½ tsp. white pepper
• Wood ear mushroom (tengang daga)
• Celery, fresh
• Onion

Procedure
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for about 15 minutes. Drain and set aside. Meanwhile, set up a steamer and bring the water to a boil. Mix the sotanghon with chopped onions then add the ground pork and season with fish sause, white pepper, wood ear mushroom, shrimp, and celery. Add the egg into the sotanghon. When the sotanghon has been combined thoroughly, spray some vegetable oil or grease a steam proof container. Beat the other egg and pour it on top. If you like more eggs on then put a second one to make a thicker egg cover. Put plastic wrap over the sotanghon and steam for about 25-35 minutes depending on how thick the patty is. Serve while hot.

Tapa Breakfast Burritos

All your favorite breakfast components are bundled up in this hearty wrap. It's the perfect grab-and-go meal during the early morning rush.

Serves 4
Prep Time: 30 minutes
Cooking Time: 15 minutes

Ingredients

FOR THE ATSUETE RICE

• 2 tablespoons atsuete oil
• 6 cloves garlic, minced
• 4 cups cooked rice, preferably a day old
• Salt and pepper, to taste

• 4 flour tortillas
• 500 grams beef tapa, cooked and chopped
• 6 scrambled eggs
• 1 medium cucumber, diced
• 4 tomatoes, diced
• ½ head iceberg lettuce, shredded
• ½ cup grated cheddar cheese
• Pickled vegetables (atsara), to serve

Procedure
1. Make the atsuete rice: Heat atsuete oil in a frying pan. Add garlic and sauté until brown. Add rice and mix well. Season to taste with salt and pepper. Set aside.

2. Heat a flour tortilla on a preheated grill or frying pan. Place the tortilla on a plate.

3. Arrange atsuete rice, cooked tapa, scrambled eggs, cucumber, tomatoes, lettuce, and cheese on the center of the tortilla. Roll tightly and secure with a toothpick or wrap in aluminum foil. Repeat with remaining ingredients to make a total of 4 burritos. Serve with atsara on the side.

Tofu Sesame Soba Salad with Sesame-ginger Vinaigrette

Frying the tofu cubes first before dressing them allows all the fabulous flavors to be absorbed by the chunks. Pairing them with crunchy cucumbers and tender noodles creates a medley of textures!

Serves 2
Prep Time: 20 minutes
Cooking Time: 15 to 20 minutes

Ingredients

FOR THE SESAME-GINGER VINAIGRETTE

• 1 leek, sliced diagonally into thin pieces (about ¼ to ⅓ cup)
• 1 tablespoon grated ginger
• 2 teaspoons finely chopped garlic
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon white wine vinegar
• ¾ teaspoon salt
• 1 tablespoon soy sauce
• ½ to ⅔ cup canola oil
• ½ teaspoon sesame oil

• 500 grams firm tofu, drained and sliced into 1¼x½-inch pieces
• 1 teaspoon toasted sesame seeds

Procedure
1. Make the vinaigrette: Place leeks, ginger, garlic, honey, vinegars, salt, and soy sauce in a medium bowl. Whisk to combine. Drizzle in canola oil while whisking constantly. Once all the canola oil has been mixed in and the dressing is emulsified, whisk in sesame oil. Taste and adjust seasoning, if needed. Set aside. (The vinaigrette will keep in the refrigerator for up to 5 days.)

2. Fry tofu in a large pan over medium heat until light golden in color. Drain and set aside to cool.

3. Cook noodles according to package adirections. Drain and cool completely.

4. About 15 minutes before serving, toss all ingredients with vinaigrette. Sprinkle with toasted sesame seeds and serve.

Tomato Pasta Sauce

Serves 4
Prep Time: 5 minutes
Cooking Time: 30 to 45 minutes

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, peeled and smashed slightly but left whole
• 1 small white onion, chopped
• 1 (800-gram) can chopped or crushed tomatoes
• Sea salt and freshly cracked black pepper, to taste

• 300 grams cooked pasta and grated Parmesan cheese, to serve

Procedure
1. Heat the oil in a pan or pot over medium-high heat. When the oil is hot, add garlic and onions. Sauté until onions are soft and translucent and the garlic is fragrant.

2. Add tomatoes, salt, and pepper; give it a good stir. Let this cook, gently bubbling, until thick and pulpy. Stir the mixture occasionally. This should take around 30 minutes.

3. Check and adjust seasoning if needed. Take out the garlic and discard (or spread on toast!). Serve with pasta and sprinkle cheese on top.