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/