Honey Ginger Chicken Wings (Chicken Diablo)

1 Kilo Chicken Wings

Marinade:
1/3 Cup Rice wine
1/2 Cup Cornstarch
1 Tsp Salt
1 Tsp Pepper

For Deep Frying:
3 Cups All purpose
Oil for deep frying


Sauce:
2 Tbsp Oyster Sauce
1/4 Cup Lemon Juice
1/3 Cup Honey
2 Tbsp Chili Garlic
3 Tsp Shreded Ginger
2 Tbsp Cornstarch
1/2 Cup Water

Chops spring onion for garnish

Procedure:
1. Combine the chicken and all marinade ingredients in a large with cover bowl (Overnight)
2. Dredge the marinated chicken into all purpose flour.
3. Deep Fry the chicken until golden brown.

4. Combine all sauce ingredients in seperate large saucepan, mix well. Bring to heat for about 2-3 mins until the sauce has thickened and reached the desired consistency.
5.Garnish with chopped spring onion, and serve.

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Mexican Taco's Salsa

1 Box Taco

For Salsa

Ingredients:

1 Cup ground beef/pork

1/4 Cup tomato paste

1 Cup spaghetti sauce

2 cloves garlic, crushed

1 pc onion, chopped

1 pc tomato chopped

1 small red bell pepper

1 tablespoon sugar

1/2 tablespoon dried oregano

salt and pepper to taste

olive oil/ cooking oil

vegetable toppings:

2 Cups lettuce chopped

2 Fresh Tomatoes

2 Fresh white onions

1 red bell pepper

1 Cup fresh cucumber (optional)

1 Cup cheese
 mayonnaise (added recently)

Methods:

1. heat oil in a large saucepot,  combine all ingredients and stir frequently , until boils. Reduce heat and simmer, stirring frequently, until thick (about 1 hour).

2.Prepare vegetable ingredients for toppings

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Baked Macaroni

Pasta:

400g Macaroni, Boiled

Meat Sauce:
1/2 k Ground pork/beef
1/4 k Hotdog
1 pc onion chopped
1 T garlic minced
1 pack tomato sauce
1 bar cheese
2 pcs bell pepper
1 C mushroom sliced

Cream Sauce:
1 Pack all purpose cream
1 C water
1/4 C APF
1/4 C butter

Materials:
B.pan 13"X9"X2"

Banana Crepe

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Banana Crepe

Ingredients:

Crepe
1 Cup All Purpose Flour
1/4 Cup Confectioner's sugar
2 Eggs
1 Cup Milk
3 Tablespoons Butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Banana Filling
1/4 Cup Butter
1/4 Cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 Cup half-and-half cream
6 Bananas, halved lengthwise
1 1/2 Cups whipped heavy cream
1 pinch ground cinnamon

Directions
1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoon batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickend. Add half the bananas at a time to skillet;
cook for 2 to 3 minutes, spooning sauce over them, Removw from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes.
Top with whipped cream and a pich of cinnamon.


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Caramel Butter Tarts

A tart is a pastry dish, usually sweet, with an open top not covered with pastry. Sweetened fruit is arranged on pastry, often puff pastry, with or without custard, after which the tart is baked in an oven. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Some tarts also contain fillings similar to pies, for example pecan pies can be made in smaller sizes. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere

Ingredients:

Crust:

2 Cups All Purpose Flour

1 Cup Butter

1/4 Cup Powdered sugar (Confectioners Sugar)

Topping:

3 T Butter (melted)

3/4 Cups Brown Sugar

1 Pc Egg

1/2 Tsp Salt

1/2 Cup Raisins Chopped

1/3 Cup Peanuts  Chopped

Materials:

Tart Molder

Mixing Bowl

Pastry Brush

Lard

Plastic Cellophane (Diff. Colors)

Procedure:

1. In a mixing bowl Combine APF, Butter, Powdered sugar, until the dough just holds together when pinched.After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place into a tart older. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling

2. In a seperate bowl, combine butter, brown sugar, egg, salt, raisins, peanuts.

3.Place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Butchi

Butsi or Buchi in Filipino (Red bean sesame seed balls), Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Estimated cooking time: 1 hour and 30 minutes

Filling: Ube Halaya (In a bottle) or Custard Filling:

Custard Filling Ingredients:
•1/3 cup cornstarch
•1 tbsp. all-purpose flour
•pinch salt
•100 g. langka(fresh or preserved), cut into cubes
•1 cup Evaporated Milk
•3 pieces eggyolks, slightly beaten
•1/4 cup butter
•1/2 tsp. vanilla

Procedure:
•Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
Ingredients:


Dough Ingredients:
3 Cups Glutinous Powder (Malagkit Powder)
1 Cup Yellow Sweet Potato(Boiled & Mashed)
1 Cup Cassava (Boiled & Mashed)
3/4 Cup Sugar
_____________________________________
About 1/2 Cup Water
Cooking Oil for deep frying

Coating:
3 Pcs Eggwhites

1/4 Kilo Sesame Seeds
_____________________________________

Procedure:
•Combine Glutionous powder, Sweet potato, cassava, sugar and water.Forming a cylinder and cut into 20 equal portions.
•Flatten into patties and put about 1 tbsp. of chilled filling in the center.
•Gather edges to the center, sealing well.
•Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Carrot Cake

Carrot cake is a cake which consists of grated carrot mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture and appearance of the cake.

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts.[2] The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.[3]

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.[citation needed] In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

Ingredients:

2 1/2 Cups Cake Flour or All Purpose Flour (APF)
3/4 Tsp B.Soda
3/4 Tsp Salt
1/2 Tsp Cinnamon Powder
____________________
3/4 Cup Butter
2 1/4 Cups White Sugar
3 Pcs Eggs
3/4 Cup Crushed Pineapple
2 Cups Chopped Walnuts
3 1/2 Tbsp Water
1 1/2 Cups Grated Carrots

Cake Procedure:
1.Sift APF, b. Soda,Salt and Cinnamon Powder together.
2.Cream Butter until Soft and Fluffy (not melted)using electric mixer. Add sugar, eggs, Crushed Pineapple, Chopped walnuts, water and grated carrots one at a time, Add Flour mixture gradually.
3. Pour batter into prepared pan and bake in a preheated oven for 25-30 mins.

Chocolate Forsting ingredients:
500g Cocolate Bar
1/2 Cup All Purpose Cream
Procedure:
1. Place Chocolate bar in a double boiler. until Soft and meled.
2. Remove melted chocolate from heat. Add All purpose cream gradually.
3. Pour the chocolate frosting into carrot cake using rubberized spatula.
4. Decorate your cake using cake decoration on your own design.

For cream cheese icing ingredients:
3 1/2 Cups Powdered Sugar (Confectioner Sugar)
1 C Cream Cheese
1/4 C Butter
1 Tsp Vanilla

Cream Cheese pocedure:
1. Cream the butter and creame cheese using electric mixer, add powdered sugar and vanilla.
2. Pour Cream cheese into carrot cake Spread creame cheese icing using spatula, sprinkle additional walnuts as decoration of cake, or decorate the cake in your own design.



Bon Appetite!



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