Chili Wings

Ingredients :

· 1 lb. chicken wings

· 1 cup cornstarch

· 4 to 5 chili peppers, chopped finely

· 1/2 cup sugar

· 3 tbsp. ketchup

· 2 tbsp. calamansi juice (or lemon juice)

· salt and pepper, to taste

· oil, for deep frying

Cooking Procedures :

1. Preheat oven to 350°F. Prepare a shallow bake pan and lined with aluminum foil.

2. Season chicken wings with salt and pepper. Refrigerate for 30 minutes.

3. Heat oil in a deep fryer. Fry chicken wings in hot oil until slightly brown. Drain and set aside.

4. In a saucepan, mix cornstarch, chili peppers, sugar, ketchup, calamansi (or lemon) juice, and salt and pepper. Cook this mixture over low heat for 10 minutes or until smooth. Remove from heat.

5. Place chicken wings in a shallow bake pan. Pour chili mixture over the chicken.

6. Place the bake pan in the center of the oven and bake for 30 minutes or until glazed.

7. Turn over the chicken wings halfway of the time to glaze evenly.

8. Remove from the oven and serve. Enjoy!

Ham and Chicken Rolls

Ingredients :

· 2 whole chicken breasts

· 1/2 tsp. salt

· 1/4 tsp. pepper

· 1/4 tsp. five-spice powder

· 1/8 tsp. garlic powder

· 4 slices cooked ham

· 1 egg, beaten

· 2 tbsp. milk

· 1/4 cup all-purpose flour

· 4 spring roll or egg roll wrappers

· 3 cups vegetable oil

· shredded cabbage, for serving

Cooking Procedures :

1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. (You may also wish to buy skinless, boneless chicken breasts – though it’s quite expensive a bit but it's worth the effort). By using a mallet or a rolling pin, pound chicken breasts until very thin. Alternatively, by putting the chicken inside a Ziploc resealable zipper bag and flatten it by rolling a canned goods, preferably a bigger size can.

2. In a small bowl, combine salt, pepper, five-spice powder and garlic powder. Sprinkle about 1/4 tsp. of the mixture over each flattened chicken piece.

3. Tightly roll up each ham slice and place on top of a chicken piece. Roll chicken around ham, tucking in ends.

4. Combine egg and milk in a shallow dish. Coat each chicken piece lightly with flour, and then dip into egg-milk mixture. Place each piece diagonally onto a spring roll wrapper (or egg roll wrapper, if using). Roll up securely, folding in the ends. Brush the end corner with egg mixture and pinch to seal.

5. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until temperature reaches 375°F. Fry 2 to 3 rolls at a time until golden and chicken is completely cooked for about 5 minutes. Drain on paper towels.

6. Cool slightly and then cut into inch diagonal slices to serve.

7. Arrange shredded cabbage leaves on a large serving platter. Place each chicken slices on the platter. Serve with your favorite sauce.

Blueberry Muffin

Ingredients :

· 1 cup unbleached white flour

· 1 cup whole wheat flour

· 2 tsp. baking powder

· pinch of salt

· 2 eggs, beaten

· 1 cup milk (or buttermilk)

· 4 tbsp. butter, melted

· 3 tbsp. maple syrup (or honey)

· 1 tsp. vanilla

· 1 cup blueberries, fresh or frozen

Cooking Procedures :

1. Preheat oven to 375°F. Prepare and butter 12-cup muffin tin or lined with paper cups. Set aside.

2. In a bowl, sift together the dry ingredients.

3. In another bowl, beat the eggs, milk, butter, syrup (or honey) and vanilla together. Transfer and pour to the dry ingredients. Fold in blueberries.4. Spoon the batter into the prepared muffin tin and place in the center of the oven and bake for about 25 to 30 minutes or until golden. Serve warm or at room temperature. Enjoy!

Oven Roasted Chicken

Ingredients :

· 1 (3 to 5 pound) whole roasting chicken

· 2 tbsp. unsalted butter, melted

· salt and pepper

· bunch of fresh thyme

· 4 cloves garlic, peeled and crushed

· 4 bay leaves, torn

· 1 onion, halved

· 1 lemon, halved

· 6 new potatoes, cut in half

· 3 large carrots, peeled, halved lengthwise and quartered

· olive oil

· small handfuls of fresh herbs (basil, parsley and marjoram), finely chopped (optional variation)

· bunch of fresh rosemary (substitution to fresh thyme, see directions for details)

Cooking Procedures :

1.0 PREHEAT the oven and a roasting pan to 425°F.

2.0 REMOVE the giblets and any excess fat from the chicken cavity. Wash the chicken inside and out under cold running water. Pat it dry thoroughly as possible with paper towels. Liberally sprinkle salt and pepper the inside cavity of the chicken. Stuff the cavity with the bunch of thyme, crushed garlic (gently press with the side of a knife on each cloves to open slightly), bay leaves, both halves of onion and lemon (press down, roll back and forth several times to loosen the juices before cutting in half).

3.0 IN ANOTHER VARIATION, gently loosen the skin from both sides of the chicken breast without tearing the skin. Sprinkle a little salt down the gaps that you have made, and push in some finely chopped fresh herbs (small handfuls of basil, parsley and marjoram) to further amplify the flavors (substitute sprigs of rosemary for the thyme in the cavity). Drizzle in a little olive oil. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed. Brush the outside of the chicken with the butter and season generously with salt and pepper. Tie up the legs firmly together with kitchen twine and tuck the wing tips under the body of the chicken.

4.0 REMOVE the hot tray from the oven and add a little oil. Place the chicken on one side, breast-side down (left-side view) on the roasting pan; allow cooking for 5 minutes. Then turn the chicken over to the other side, breast-side down (right-side view) and cook for another 5 minutes. Meanwhile, in a bowl toss together the potatoes, carrots and oil. Season the chicken with salt and pepper. Remove pan from the oven, turn over the chicken and place on its back (breast side-up). Scatter the prepared vegetables around the chicken and return pan to the oven. Continue roasting the chicken for another 45 minutes to 1 hour and 15 minutes more or until the skin is deep golden brown and the juices run clear when pierced between the leg and thigh. To test this, insert a thermometer in the thickest part of the legs (into the breast, then the thigh). The internal temperature should register at 160° for the leg, 180° for the breast and 190° for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

5.0 REMOVE the chicken from the oven to a cutting board and cover with aluminum foil for about 15-20 minutes before carving so the juices settle. Meanwhile, transfer the vegetables onto a serving platter. Pour off excess fat drippings from the pan. Return to heat. Whisk in chicken stock scraping up the bits on the bottom of pan. Bring to a boil, and then reduce to a simmer. Cook until the gravy reduced by half or thickened. TO CARVE: untie the chicken legs. Remove and discard the inside stuffing of the chicken cavity. Place chicken on a serving platter breast-side up. Use a large fork to pull one of the chicken legs away from the body, and then use a sharp knife to sever the joint that connects the leg to the body. Cut the thigh from the drumstick at the second joint. To remove chicken breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone, and serve.

6.0 SERVE the roasted chicken with gravy and vegetables on the side.

Beef Ribs

Ingredients :

· 1/4 cup Dijon mustard

· 1/4 cup olive oil

· 1/4 cup balsamic vinegar

· 2 tbsp. soy sauce

· 1 tbsp. chili powder

· 1 tbsp. chopped garlic

· 2 tsp. paprika

· 2 tsp. dried thyme

· 4 racks beef ribs · salt

Cooking Procedures :

1. Combine mustard, oil, vinegar, soy sauce, chili powder, garlic, paprika and thyme. Brush over ribs. Marinate for 2 to 12 hours, refrigerated.

2. Preheat grill on high. Grill ribs for 10 minutes per side, or until meat is slightly pink, brushing occasionally with marinade. (Alternatively, roast ribs in a 450°F oven for about 20 minutes, or until browned and crisp but still a little rare.) Salt to taste.

Rosemary Lamb

Ingredients :·

. 4-1/2 lb. leg of lamb

· 2 cloves garlic, slivered

Paste

· 4 cloves garlic, crushed

· 4 sprigs rosemary, stems removed, chopped

· 2 tbsp. olive oil · 1 tsp. potato starch

· 1/2 tsp. fresh cracked black pepper

· 1 tsp. salt · 1 tbsp. brown sugar (optional)

· 2 tbsp. dry red wine (or lemon juice)

· fresh rosemary, for garnish

Basting

· 1 to 1-1/2 cups red wine (or chicken soup)

Cooking Procedures :

1. Preheat oven to 400°F (200°C). Prepare a roasting pan.

2. Place meat in roasting pan. Make several slits through the top fat layer, carefully not to pierce the meat, and insert the slivers of garlic. Set aside.

3. In a food processor (or with a whisk), mix all the paste ingredients together and rub all over the meat. Allow to sit at room temperature for about 1 hour.

4. Roast the lamb in the center of the oven for about 30 minutes. Pour wine (or soup) over meat. Baste and reduce the temperature to 350°F (180°C) and continue to roast for about 1 to 1-1/2 hours longer or until done. Basting every half-hour or so. The wine (or soup) and the drippings will form a delicious gravy.

5. For a tender roast, the centre should remain pink. After removing the lamb from the oven, allow the roast to sit for 10 minutes before carving. Serves 8 to 10 diners.

Chiffon Cake

Ingredients :

· 2-1/2 cups cake flour, sifted

· 3/4 cup sugar · 3 tsp. baking powder

· 1/2 tsp. salt· 1/2 cup oil (vegetable oil or corn oil)

· 7 egg yolks, at room temperature · 3/4 cup cold water

· 1 tsp. vanilla· 7 egg whites, at room temperature· 1/2 tsp. cream of tartar

· 3/4 cup sugar

Cooking Procedures :

1. Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.

Ladyfingers

Ingredients :

· 6 eggs, separated

· 3/4 cup granulated sugar

· 1 tsp. pure vanilla extract

· 1-1/4 cups all-purpose flour, sifted twice

· 1/4 tsp. cream of tartar

· 1/2 cup icing sugar

Cooking Procedures :

1. Preheat oven to 350°F (180°C). Prepare a parchment-lined baking sheet.

2. In a bowl, beat yolks with half the sugar until a thick ribbon falls from the beater when it is lifted. Beat in vanilla. Sift flour over yolks and fold in gently.

3. In another bowl, beat egg whites with cream of tartar, on low speed, until they begin to take shape. Increase speed to high and gradually beat in remaining sugar until whites are stiff.

4. Fold whites into yolks and flour mixture in thirds.

5. Quickly spoon into a piping bag and pipe 3 inch fingers onto prepared baking sheet. Dust with icing sugar.

6. Place the sheet in the center of the oven and bake for about 10 minutes or until golden.

7. Alternatively, you can pipe the batter into an 8 or 9 inch drawn circle on the parchment and bake for 12 to 15 minutes and use as a cake base.

8. Makes about 3 dozen cookies.

Buttercream

Ingredients :

· 1 cup granulated sugar

· 1/4 tsp. cream of tartar

· 6 egg yolks, at room temperature

· 1-1/2 cups unsalted butter, at room temperature, cubed

· 2 tsp. pure vanilla extract

Cooking Procedures :

1. In a heavy-bottomed saucepan, dissolve sugar and cream of tartar in 1/2 cup water. Bring to a boil, uncovered, and boil until syrup dropped into a glass of water forms a soft ball (234°F/112°F).

2. Meanwhile, beat egg yolks in a stainless steel bowl over hot water until light and thick. Remove from heat and beat syrup into yolks in a thin, slow stream. Continue to beat until the yolks have cooled. Beat in butter, one cube at a time, fully incorporating each piece before the next addition. Stir in vanilla.

3. Use immediately or cover and refrigerate. To restore the texture of cold buttercream, let it warm to room temperature and then stir vigorously.

4. Makes about 3 cups.

French Macaroons

Ingredients :

· 4 egg whites

· 1 cup granulated sugar

· 2 tsp. white vinegar

· 1 cup ground almonds

· 1 cup white chocolate ganache

· 1 cup dark chocolate ganache

Cooking Procedures :

1. Preheat oven to 300°F. Prepare parchment-lined baking sheets.

2. Beat egg whites in a large bowl with an electric mixer until foamy. Gradually beat in 1/2 cup sugar. Continue to beat on high speed for about 4 minutes, or until very thick and glossy and mixture holds stiff peaks. Add vinegar and beat for 1 minute.

3. In a small bowl, combine remaining sugar and ground almonds. Gently fold into egg whites until just combined.

4. Use a piping bag with a plain tip to pipe macaroons onto prepared sheets. Ideally macaroons are about the diameter of a tonnie, nicely mounded without peaks or points (this takes some practice). Push any peaks down with a wet knife. You can also dollop them onto baking sheet with a tablespoon—not as pretty, but they will taste the same.

5. Bake macaroons for 20 minutes. Turn off oven and leave them for 30 minutes longer. They should be pale gold. Remove macaroons from oven and transfer to a rack to cool.

6. Place a spoonful of ganache on flat side of one meringue and sandwich together with a second meringue. Repeat until all ingredients are used.

7. Makes about 60 macaroons or 30 sandwich cookies.

Vegetable Stock

Ingredients :

· 6 cups water

· 1 large sweet potato, diced

· 2 to 4 celery stalks, chopped

. 2 carrots cleaned, cut and sliced

· 2 large leeks, cleaned and sliced

· 1 large onion, chopped

· 1/2 cup chopped parsley

· 2 to 4 cloves garlic

· 2 bay leaves

· 1/4 tsp. pepper

· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.

2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.

3. Pour mixture through a strainer, discarding solids. Refrigerate until use.

4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Beef Asado

Ingredients :

· 1/2 lb. beef, thinly sliced

· 1/4 cup soy sauce

· 1 tbsp. calamansi juice

· 1/2 cup water

· 1 large onion, cut into rings

· oil

Cooking Procedures :

1. Pound slice beef and then marinate with soy sauce and calamansi. Let stand for an hour in the refrigerator.

2. Place marinated beef in a pan over medium heat, add water and bring to a boil for 3 minutes. Drain, reserving the sauce.

3. Heat oil in a pan over medium heat, fry onion rings until soft and translucent or just half done and then set aside.

4. In the same pan, fry meat for about 3 to 5 minutes or until lightly brown. Pour in reserved sauce. Cover and let it simmer until meat is tender.

5. Remove from heat. Arrange on a serving plate and top with fried onion rings. Serve hot.