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/