Crispy Pork with Mayonnaise and Chili Garlic Sauce

 Ingredients: 

• ½ cup cornstarch
• 1 tsp salt
• 1 tsp ground pepper
• ½ tsp sugar
• 3 lbs Pork shoulder or pork chop – cut into ½ inch thick and about 2 oz per piece
• 1 cup cooking oil
• 8 cloves garlic, minced
• 1 ½ cup pork broth
• 1 to 2 tbsp chili garlic sauce
• ¼ to 1/3 cup real mayonnaise (not the low fat or non fat mayonnaise)
• 3 tbsp fish sauce

Directions:

1. Combine cornstarch, salt, pepper and sugar in a bowl. Toss and dredge pork into it.
2. Heat oil for 3 minutes until hot. Fry pork pieces 5 minutes on one side until golden brown then turn over and cook the other side for 2 minutes until brown as well. Make sure the pork pieces are at least 95 percent cooked. Set aside.
3. Remove all but 4 tbsp of cooking oil from the pan.
4. Add garlic and cook for 30 seconds.
5. Add broth, chili garlic sauce, mayonnaise and fish sauce.
6. Keep stirring over low heat until mayonnaise particles are totally dissolved.
7. Add pork back into the pan.
8. Stir to coat and keep cooking for another minute to 2.
9. Remove from heat. Turn off heat.

Source: http://chefronbilaro.com/crispy-pork-with-mayonnaise-and-chili-garlic-sauce

Ube Layer Cake

Ingredients:

For the cake:

• 3 tbsps Ube powder
• 3/4 cup water
• 1 cup All-Purpose Flour
• 2 Tbsps cornstarch or potato flour
• 1/2 cup sugar
• 1 1/2 tsps baking powder
• 1/2 tsp fine salt
• 3 egg yolks
• 1/4 cup cooking oil
• 1/2 tsp ube flavor/color
• 1/2 cup egg whites
• 1/8 tsp cream of tartar
• 1/3 cup sugar

Frosting:

• 1/2 cup cream cheese softened
• 1 cup all-purpose cream
• 7 Tablespoons sugar

Directions:

1. Preheat oven to 325 F degrees.
2. Combine ube powder and water, set aside. Sift four, cornstarch, baking powder and sugar in a large bowl and make a well in the center; add cooking oil, egg yolks, use powder mixture and use color/flavor. Using your mixer or wooden spoon, mix until smooth but do not over beat/mix. Set aside.
3. Put egg whites and cream of tartar in the bowl of your mixer until frothy then gradually add sugar and beat until soft peaks form and is glossy.
4. Gently fold egg whites into flour mixture, taking care not o knock the air out. Lift and fold gently until the two mixtures are well-blended. It should have a uniform color and no white streaks remaining.
5. Divide and pour batter into two 6-inch baking pan and bake for about 35 minutes or until a cake tester (or toothpick) inserted comes out clean. Transfer cakes onto a wire rack, let cool for about 5 minutes then run a knife around the edges and invert to cool completely before frosting.

Filling, Frosting and Assembly:

1. In the bowl of your electric mixer, beat cream cheese and sugar until smooth; add cream and continue beating until stiff peaks form.
2. Make sure the cakes are completely cooled; Slice each cake in half, you will have a total of 4 cake discs, crushed one of them into fine crumbs, set aside this will be use for garnishing top and side of cakes, later.
3. Lay one piece of cake on a cake stand, spread some filling on top the top with another cake layer, fill then top with the last cake layer.
4. Spread remaining filling over top and sides of cake and smooth it out. Scoop some cake crumbs by a handful and press or pat on sides of cake then sprinkle some on top to evenly cover the cake to finish.

Source: https://www.latestrecipes.net/2012/08/06/ube-layer-cake-purple-yam-cake/

Whole Roasted Cauliflower

 Ingredients:

• 1 head cauliflower
• ½ cup tahini (145 g)
• 3 tbsps olive oil
• 2 tsps turmeric
• 2 tsps paprika
• 1 tsp garlic powder
• 1 tsp powder
• 1 tsp cumin
• 2 tsps salt
• 3 cloves garlic, sliced
• pita, to serve
• tzatziki sauce, to serve
• fresh cilantro, chopped, to serve

Directions:

1. Preheat oven to 400°F (200°C).
2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
6. Cut cauliflower into pieces and then separate florets.
7. Serve on warm pita with tzatziki sauce and cilantro.

Source: https://tasty.co/recipe/whole-roasted-cauliflower

Hoisin Pork Chop with Green Onion Relish

Ingredients:

• 1/4 cup hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 3 cloves garlic, coarsely chopped
• 1 teaspoon sesame oil
• 1 (1 pound) boneless pork tenderloin
• Salt and freshly ground pepper

Relish

• 2 green onions
• 2 tablespoons olive oil, divided
• Salt and freshly ground pepper
• 1 can pineapple, diced
• 1 small jalapeno, finely chopped
• 2 tablespoons fresh lime juice
• 1 tablespoons coarsely chopped parsley
• 1 tsp dried cilantro 

Directions:

1. Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerate overnight.
2. Preheat the grill. 
3. Remove the pork from the marinade, removing any excess. Season with salt and pepper and cook in preheated oven for 10 minutes; turn over cook for 10 more minutes or until instant read thermometer reads 155F. Cover and let reast 10 minutes.Preheat grill. 
4. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. 
5. Grill the onions until almost cooked though and finely slice. 
6. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. 
7. Add the lime juice, the remaining tablespoon of olive oil, parsley and cilantro. 
8. Serve at room temperature.
9. Serve pork with salsa.

Source: https://www.food.com/recipe/hoisin-pork-chops-with-pineapple-green-onion-relish-252649

Ube Cheese Pandesal

Ingredients:

• 1 cup fresh milk, warm
• 2 tsp dry yeast
• 2 cups plain flour
• 1 cup bread flour
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 tsp vanilla essence
• 1 tsp purple yam flavor, alternatively, use 1/2 cup ube powder or ube halaya but you may need to adjust the flour
• 1 block cheddar cheese, cut into cubes
• 1/2 cup bread crumbs

Directions:

1. In a small bowl or cup, combine the warm milk ( not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.
2. Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture, cooking oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya instead. 
3. Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the dough for at lease 8 minutes until smooth.When you lightly press your finger into the dough, it should bounce back. 
4. Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 1/2 hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to rise the dough, specially in winter months. 
5. Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape into a ball. 
6. Line baking sheets with parchment paper and arrange the dough with 1/2 inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C. 
7. Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.

Source: https://www.pagkaingpinoytv.com/ube-cheese-pandesal-recipe/

Strawberry Shortcake

Ingredients:

Cake

• 1 cup (250 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 3 eggs, separated
• 1 pinch cream of tartar
• 1 1/4 cups (310 ml) sugar
• 1/2 cup (125 ml) unsalted butter, softened
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (125 ml) milk

Vanilla Strawberries

• 1 vanilla bean or
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 1/2 cups (375 ml) sliced fresh strawberries
• 1 tablespoon (15 ml) sugar

Whipped Cream

• 1 1/2 cups (375 ml) 35% cream
• 3 tablespoons (45 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• Fresh strawberries, whole or cut into wedges for garnish

Directions:

Cake

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.
4. In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk.
5. Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.
6. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Vanilla Strawberries

1. Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
2. In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Allow to macerate for about 15 minutes. Drain. Remove the pod. Set aside.

Whipped Cream

1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Assembly

1. Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Note: Baling time reduced from 55 minutes to 30 minutes.

Source: https://www.ricardocuisine.com/en/recipes/5714-strawberry-shortcake-the-best

Japanese Masago Pasta

Ingredients:

• ½ cup whipping cream
• ½ cup dashi (see note)
• 1 Tbsp Japanese kewpie mayonnaise
• 1 Tbsp + 1 tsp soy sauce
• 3 Tbsp Masago (capelin roe)
• 1 tsp mirin or ½ tsp sugar
• 160g Spaghetti

Directions:

1. Bring a large pot of water to a boil. Meanwhile, make the sauce by mixing mayonnaise, cream, dashi, 1 Tbsp of the soy sauce, mirin and masago.
2. Fry the eggs to your liking; set aside.
3. Once you’re ready to make the sauce, salt the water (about 1 tsp per liter of water) and drop the spaghetti. Stir the pasta until it comes back to a full boil to prevent sticking. Set the timer for 1 minute less than the package instruction.
4. Add cream mixture and let reduce for about 30 seconds. If the pasta is not ready at this point, turn off the heat and wait for the pasta. 
5. When the pasta is ready, use tongs to move the pasta directly into the sauce. Turn the heat on the sauce back on and let the pasta cook in the sauce for about 30 more seconds. It should look like there’s slightly too much liquid right now. Turn off the heat, taste and adjust seasoning. 
6. Plate the pasta, top with julienned shiso, nori, and fried eggs. Enjoy immediately!

Note: I do not have Dashi and this dish still tastes good.

Source: https://hot-thai-kitchen.com/masago-spaghetti/

Spam Musubi

Ingredients:

• 1 can Spam, sliced (Save the can for the mould)
• Nori Sheets, cut into 1/3
• 2 cups Japanese rice, cooked
• Furikake

For the sauce:

• Soy sauce
• Sugar
• 2 cloves garlic, minced
• Ginger, grated

Directions:

1. Slice and cook Spam until lightly browned. Set aside.
2. On a bowl, combine cooked rice and furikake. Mix together until furikake is evenly spread out and set aside.
3. For the sauce, on medium heat, combine equal portion of soy sauce and sugar. Add in garlic and ginger. The mixture should be syrupy. Cook until bubbling and Spam.
4. Cook Spam until almost all liquid evaporate. Set aside.
5. Using the Spam container, fill with 2 tbsp rice. With a wet hand, press the rice down. 
6. Turn it over or some taps to release the rice.
7. Add a slice of Spam on top of the rice.
8. With the shiny side up on the nori, wrap the Spam and rice together.
9. Continue until all the sliced Spam are used.

Source: @hanaifamilytable

Hulu Huli Chicken

Ingredients:

• 4 chicken thighs
• 2 cloves garlic, grated
• 1 tbsp ginger, grated
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup water

Directions:

1. Combine all ingredients. Mix until sugar is dissolved.
2. On a resealable bag or container, marinate the chicken at least 30 minutes. Hi 
3. Grill the chicken until cooked, baste often.

Source: @hanaifamilytable

Lemon Blueberry Loaf

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup granulated sugar
• 2 tbsp lemon zest
• 3/4 cup buttermilk
• 1/2 cup oil vegetable, canola, or coconut oil
• 2 large eggs slightly beaten
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2 tbsps fresh lemon juice

Directions:

1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
3. In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
5. Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
6. While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
7. Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.

Source: https://www.twopeasandtheirpod.com/lemon-blueberry-loaf-cake/