1/3 cup finely chopped green onions

1/3 cup finely chopped red bell pepper

Fresh thyme leaves, if desired

Procedure;
1. Heat oven to 450°F. In small bowl, mix butter and hot pepper
sauce. Remove crusts from pouches; place on work surface. Cut
crusts into 2-inch squares; place on ungreased cookie sheet.

2. Bake 5 to 7 minutes or until golden brown. Brush with butter

mixture. Cool completely, about 30 minutes.
Thai chicken salad appetizer
3. In large bowl, mix chicken, peanut sauce, mayonnaise, onions and
Ingredients; bell pepper. Top each pastry square with about 1 tablespoon
chicken mixture; garnish with thyme. Refrigerate 30 minutes or until
1 tablespoon butter, melted
cold.
1 teaspoon hot pepper sauce

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened

as directed on box

2 1/2

cups finely chopped cooked chicken

1/3 cup Thai peanut sauce (from 11.5-oz bottle)

1/3 cup mayonnaise

  1 small potato, peeled and diced
 1 large carrot, peeled and diced
 1/2 cup frozen sweet peas, thawed
 2 tablespoons raisins
 salt and pepper to taste

For the Egg Wash

 1 egg
 1 tablespoon milk
 1/8 teaspoon salt

Instructions
1. Cut butter into cubes and freeze for about 1 hour. In a
bowl, whisk together flour, sugar and salt and chill in the
refrigerator for about 30 minutes.
2. Add butter to flour mixture. Cut the butter into the flour
Beef Empanada using a pastry blender or by pinching the fat into the flour
mixture with hands. Work them together until resembling
coarse cornmeal with pea-like, butter-speckled pieces.
Ingredients 3. Slowly drizzle water to flour-butter mixture and with hands,
mix until just combined. If the dough is too crumbly and
For the Crust does not hold together, add more water a tablespoon at a
 8 ounces (2 sticks) butter time. DO NOT ADD TOO MUCH LIQUID and DO NOT
 2 1/2 cups flour OVERWORK DOUGH.
 3 tablespoons sugar 4. Gently gather dough into a ball. Wrap with plastic wrap and
 1 teaspoon salt chill in the refrigerator for about 2 hours.
 1/3 cup ice water 5. Meanwhile, in a wide pan over medium heat, heat oil. Add
onions and garlic and cook until softened.
For the Meat Filling 6. Add ground beef and cook, breaking into pieces with the
 1 tablespoon canola oil back of the spoon, for about 6 to 8 minutes, or until no
 1/2 small onion, peeled and chopped longer pink.
 1 clove garlic, peeled and minced 7. Add tomato sauce and bring to a boil.
 1/2 pound ground beef 8. Add potatoes and carrots. Lower heat, cover, and simmer
 3/4 cup tomato sauce
until meat is cooked. and vegetables are
 tender. Mixture should be saucy but not 15. On a lightly greased baking sheet, arrange prepared
empanadas in a single layer and brush top with egg wash.
overly wet. Bake in a 375 F oven for about 25 to 30 minutes or until
9. Add green peas and raisins. Continue to lightly browned.
cook until vegetables are heated through 16. Remove from oven and allow to slightly cool for about 1 to
2 minutes before removing from the baking sheet.
and liquid is reduced. Season with salt and
pepper to taste.
10. Transfer meat filling to a bowl and allow to
cool completely.
11. Divide pie crust into 12 balls. Place each ball
between two sheets of parchment paper
and with a rolling pin, gently flatten each
ball into 5-inch diameter and 1/4-inch
thickness.
12. Using a round biscuit cutter or an inverted
bowl, cut into the dough by gently twisting
to form circles with smooth edges. Trim any
excess dough.

13. On a flat work surface, lay dough circle and

spoon about a heaping tablespoon of filling Chicharon Bulaklak
in the middle. Fold the bottom of the dough
Ingredients
over filling and with fingers, press edges
firmly. Using tines of a fork, press on sides of dough to  2 lbs. ruffle fat
firmly seal. Repeat with remaining dough and filling.  1 tablespoon whole peppercorn
14. In a bowl, whisk together eggs, milk and salt.
 5 dried bay leaves
  2 ½ tablespoons sea salt
 4 cups canola oil
 6 cups water

Instructions

1. Arrange the ruffle fat, whole peppercorn, 2 tablespoons

salt, and bay leaves in a cooking pot. Pour-in water. Let
boil. Cover and then simmer for 1 hour.
2. Turn the heat off. Remove the boiled ruffle fat from the
pot and then let the water drip-off. Crispy Tenga
3. Rub the remaining salt all over the ruffled fat. Set aside.
Ingredients
4. Meanwhile, heat the cooking oil in a deep fryer or a deep
cooking pot.
 1.5 lbs. pig ears cleaned thoroughly
5. When the oil gets hot, slowly add-in the ruffled fat. Deep
 4 cloves garlic chopped
fry in low to medium heat until the texture becomes
crisp and the color turns medium brown.  4 to 6 pieces dried bay leaves
6. Remove from the deep fryer or cooking pot. Arrange in a  1 to 2 teaspoons whole peppercorn
plate lined with paper towels to absorb the oil.  2 teaspoons salt
7. Serve with spiced vinegar.  5 tablespoons soy sauce
8. Share and enjoy!  4 tablespoons white vinegar
 Water for boiling
 4 cups cooking oil

Instructions
1. Combine 5 cups water and pig ears in a pot. Let boil.
Cover and boil in medium heat for 20 minutes. Discard
the water.
2. Pour a new batch of water to the pot where the ears are.
Add garlic, bay leaves, whole peppercorn, and 1
teaspoon salt. Stir and let boil.
3. Pour the soy sauce and vinegar on the pot. Let the liquid
boil again. Cover and continue to boil in medium heat for
60 minutes or until tender.
4. Remove the ear from the pot. Let it cool down and then
slice into small pieces.
5. Rub remaining 1 teaspoon salt all over the ears.
6. Heat the oil in a deep fryer or deep cooking pot. Once
the oil gets hot enough, deep-fry the pig ears until the
texture becomes crispy.
7. Remove from the deep fryer and let the excess oil drip.
8. Transfer to a serving plate. Serve with spicy vinegar.
Sizzling Sisig
9. Share and enjoy!
Ingredients
 2 pounds pig face (snouts, ears, and jowls)
 1 cup vinegar
 1/4 cup soy sauce
 1 head garlic, peeled and crushed
 1 teaspoon whole peppercorns
 2 bay leaves
 1 tablespoon salt
 water
 1 large onion, peeled and diced
 6 Thai chili peppers, stemmed and minced
 1/2 cup calamansi juice
 1 tablespoon Liquid seasoning (I used Maggi)
 1/2 cup liver spread
 pepper to taste
Instructions
1. In a large pot, combine pig face, vinegar, soy sauce, garlic,
peppercorns, bay leaves, about 1 tablespoon salt, and
enough water to completely cover pork.
2. Bring to a boil, skimming scum that floats on top. Lower
heat, cover, and simmer for about 50 minutes to 1 hour or
until meat is tender. Remove from heat and drain well,
discarding liquid.
3. Over a hot grill, grill pork for about 7 to 10 minutes on each
side or until crisp and slightly charred. Or arrange in a single
layer on a baking sheet and broil in a 450 F oven for about 4
to 5 minutes or until nicely charred.
4. Remove from heat, allow to cool to touch, and chop meat.
5. In a large bowl, combine chopped meat, onions, chili
peppers, calamansi juice., and liquid seasoning.
6. And liver spread and gently stir to combine. Season with salt
and pepper to taste.
7. To serve, transfer to sizzling hot plates. Lumpia Shanghai

Ingredients

 50 pieces lumpia wrapper

 3 cups cooking oil

Filling ingredient

 1 1/2 lbs ground pork

 2 pieces onion minced
 2 pieces carrots minced
  1 1/2 teaspoons garlic powder
 1/2 teaspoon ground black pepper
 1/2 cup parsley chopped
 1 1/2 teaspoons salt
 1 tablespoon sesame oil
 2 eggs

Instructions

1. Combine all filling ingredients in a bowl. Mix well.

2. Scoop around 1 to 1 1/2 tablespoons of filling and place
over a piece of lumpia wrapper. Spread the filling and
then fold both sides of the wrapper. Fold the bottom.
Brush beaten egg mixture on the top end of the wrapper.
Roll-up until completely wrapped. Perform the same step
until all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium Pork Siomai
heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share Ingredients
and enjoy
 2 1/2 lbs ground pork
 1 cup shrimp minced
 2 sachets Knorr SavorRich Pork Seasoning 44g each
 1 cup jicama minced
 1 tablespoon sesame oil
 1/4 teaspoon ground black pepper
 1 cup onion minced
 1 cup carrots minced
  1 piece raw egg
 1/2 cup scallions minced
 30 pieces wonton wrapper
 Water for steaming

Instructions

1. Combine ground pork and minced shrimp in a bowl.

Gradually mix together.
2. Add jicama, carrot, onion, scallion, egg, ground black
pepper, and sesame oil. Continue to mix until all the
ingredients are well blended.
3. Add Knorr SavorRich Pork Liquid Seasoning. Mix well.
4. Scoop 1 1/2 tablespoons of the pork mixture and wrap in
wonton wrapper (see video below for guidance).
Perform this step until the mixture is fully consumed.
5. Arrange in a steamer and then steam for 15 to 20 Kinilaw
minutes.
6. Transfer to a serving plate. Serve with toyo and Ingredients
calamansi dipping sauce and some chili garlic paste.
 2 lbs. Tanigue Wahoo fish, fillet and cut into cubes
 2 thumbs fresh ginger minced
 8 pieces hot chili Thai chili or siling labuyo, chopped
 15 to 20 pieces calamansi
 1 medium red onion chopped into small pieces
 ¼ teaspoon ground black pepper
 ½ teaspoon sugar
 Salt to taste
Instructions

1. Squeeze the juice out of the calamansi over a large bowl.

Use a sieve to filter the seeds. Discard the seeds.
2. In the bowl with calamansi juice, add sugar, ½ teaspoon
salt, and ground black pepper. Stir until the sugar and
salt are diluted.
3. Add the ginger, chili, and onion. Stir for a few seconds
until all ingredients are well blended.
4. Arranged the raw fish cubes in a large bowl. Pour the
calamansi mixture. Toss until the fish cubes are coated.
Let is stay for 10 minutes.
5. Toss one more time and taste. Add more salt if needed.
You can also add more calamansi juice if needed. Toss to
blend all the ingredients. Securely cover the bowl and
place it inside the refrigerator. Let it chill for at least 3
hours.
6. Serve. Share and enjoy!
Crispy Fried Calamari
Ingredients
 3 pounds large squid
 1 cup milk
 1 cup flour
 1 cup cornstarch
 canola oil
 garlic powder to taste
 salt and pepper to taste
 lemons, cut into wedges

Instructions
1. Holding the squid firmly, pull the head from the body
including internal parts and tentacles. Pull out the clear
cartilage inside the tube and discard.
2. With a knife, cut the head and the ink sack from the
tentacles. Set aside the tentacles. Peel the spotted outer
membrane from the squid and discard.
3. Under cold running water, wash the tentacles and the tubes
inside and outside to remove any remaining tissue or
debris. Drain well and pat dry.
4. Cut the body into rings by slicing vertically or keep them
whole depending on size.
5. In a bowl, place milk and cleaned squid. Marinate in the
refrigerator for at least 30 minutes or up to 4 hours. Drain
squid and discard milk.
6. In another bowl, combine flour and cornstarch. Stir to
combine.
7. Toss the squid in the flour mixture to fully coat.
8. In a wide pan or wok over medium heat, heat about 3-
inches deep oil to 350 F. Add coated squid in batches and
deep-fry, turning as needed, for about 1 to 3 minutes or
until crisp and golden. Sizzling Tofu
9. With a slotted spoon, remove from pan and drain on a wire
rack set over a baking sheet. Ingredients
10. Season with garlic powder, salt, and pepper to taste. Serve
immediately with lemon wedges or spicy vinegar.  14 oz. extra firm tofu cubed
 2 tablespoons chopped red bell pepper
 2 tablespoons chopped green bell pepper
 1 medium yellow onion chopped
 1 tablespoon butter
 2 cups cooking oil

Sauce
  1/4 cup Lady's Choice Mayonnaise
 1 tablespoon Knorr Liquid Seasoning
 1/2 teaspoon onion powder
 2 tablespoons water

Instructions

1. Prepare the sauce by combining all the sauce

ingredients. Mix well. Set aside.
2. Heat oil in a pot.
3. Once the oil gets hot (around 350F), deep fry the cubed
tofu until it turns light brown. Remove from the pot and
place in a plate with paper towel. Set aside
4. Scoop 3 tablespoons cooking oil from the pot where the
tofu was fried. Heat it in a separate clean pot.
5. Saute onion and bell peppers.
6. Add the fried tofu. Cook for 2 minutes.
7. Pour half of the sauce mixture into the pot. Stir and
continue to cook for 2 minutes.
8. Heat a sizzling plate on the stovetop. Melt butter into
the plate. Transfer cooked tofu on the metal plate and
pour the remaining sauce. Toss and cook for 1 minute.
9. Serve. Share and enjoy!