Creamy And Thick

Mushroom Soup

Ingredients

1. 450 grams Mushrooms (any type)

2. 1 1/2 cup Water
3. 50 grams Butter
4. 50 grams Flour
5. 1 cup Skimmed milk
6. 1 tbsp Corn flour
7. Seasoning
8. More water if needed
9. 2 cups Frozen peas (optional)

Steps
1. Wash and rinse the mushrooms well before use
2. Slice the mushrooms into relatively small prices.
3. In a large saucepan, add the mushrooms and water together then simmer on medium
heat for about 10-15 mins until tender.
4. And set aside
5. Mix milk and corn flour together ready for the next step
6. In another saucepan, melt the butter and add the flour and mix quickly until thickened
7. Add in the milk immediately
8. Turn down the heat and add in the mushrooms
9. Mix and add in the seasoning
10. If the soup is too thick, now is the time where you can add 1/2 cup of water until you
get to the consistency desired
11. If using peas...add them in a mix, turning the heat on low and leave it to simmer
12. Serve suggestion: chicken... Or what ever else you think it will go with!

1
 Crunchy Fried Shrimp
INGREDIENTS

 1 pound raw shrimp, peeled and deveined

with the tails attached (I used 31-40 count
shrimp. This means that there’s 31-40 shrimp per
pound)
 1/2 cup flour
 2 eggs lightly beaten
 1 1/2 cups panko bread crumbs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon garlic powder
 vegetable oil or canola oil for frying
 lemon slices for garnish
 cocktail sauce for dipping

DIRECTIONS

1. Use paper towels to pat the shrimp dry. Toss the shrimp with salt, black pepper and
garlic powder.
2. Gather three shallow dishes. I like to use cake pans. In one pan, add 1/2 cup flour. In
another pan add 2 eggs, lightly beaten. In the third pan add 1 and 1/2 cups panko
bread crumbs.
3. Dip each shrimp in flour, then egg, then panko bread crumbs. Use your fingers to press
the bread crumbs onto each piece of shrimp.
4. Heat about two inches of canola or vegetable oil in a deep pot to around 350
degrees.
5. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook
very quickly! When they are golden brown, use a slotted spoon to remove them from
the pan, and transfer them to a paper towel lined plate. Continue cooking the shrimp
in batches until all shrimp are fried and golden brown.
6. Serve with lemon slices and/or cocktail sauce.
7. Enjoy!

2
 Chicken Clear Soup
Ingredients

1. 500g chicken with bones

2. 1 medium sized onion
3. 1 medium sized carrot
4. 2 garlic pods
5. 1 inch ginger
6. 1/4 tsp of turmeric powder
7. 1 tbsp of olive oil
8. pepper to taste
9. salt to taste
10. 3 cups water
11. fresh lemon juice as per your taste

For garnishing

1. Ginger julienne
2. some coriander leaves

Preparations

1. Firstly, clean chicken pieces well.

2. Then cut onion in lengthwise and carrot in round.
3. Finally, chop Garlic and ginger finely.

For chicken clear soup

1. Meanwhile, heat a sauce pan with oil over medium heat.

2. When the oil heats, add garlic and ginger and give a quick stir until browned.
3. Add onion and fry until they become transparent.
4. Then add carrots, chicken pieces, turmeric powder, pepper powder and salt, saute well for
about 2 mins. or until the chicken and carrots are softened.
5. Pour 3 cups of water and cook it for about 10 mins or until it is fully cooked over low heat.
6. Then remove the chicken pieces, shred into small pieces and then add these shredded
chicken pieces to the soup, cook it for another one minute.
7. Ladle it in a soup bowl and garnish it with ginger julienne and coriander leaves.
8. Squeeze some lemon juice while serving. Enjoy!

3
 Fish Lumpia Recipe

Ingredients
 1 large boneless bangus milkfish
 8 pieces lumpia wrapper
 2 stalks celery minced
 1 medium yellow onion minced
 ½ cup minced carrot
 ¼ cup chopped flat leaf parsley
 ¾ cup minced jicama singkamas
 1 ½ teaspoons salt
 ¼ teaspoon ground black pepper
 1 egg
 2 cups cooking oil

Instructions
1. Preheat oven to 370F (188C).
2. Arrange the bangus in a baking tray. Bake for 15 minutes or until flaky
3. Remove from the oven. Let it cool down. Scrape the meat from the fish and
place in a bowl.
4. Heat 3 tablespoons of cooking oil. Once the oil becomes hot, sauté onion and
celery. Add the carrot. Sauté for 30 seconds
5. Add the chopped parsley, and fish flakes. Cook for 1 minute. Add salt and
pepper. Stir and cook for 30 seconds. Arrange in a large bowl.
6. Put the minced singkamas into the bowl along with the egg. Stir until all
ingredients are well blended.
7. Cut the lumpia wrapper in half to form two triangles. Lay a piece of triangular
wrapper in a flat surface wherein the base of the triangle is located below.
8. Scoop 1 to 2 tablespoons of the fish mixture and arrange on the lower part of
the wrapper. Mold using your hands to form a long cylinder and partially press
to compress the mixture. Secure the filling by folding both sides of the wrapper
inwards until the mixture is covered. Roll the wrapper starting from the bottom
to the top. Dip your finger in egg white or water and rub it over the tip of the
wrapper to make it sticky. Gently the press the tip against the egg rolls to
secure. Do this until all the fish mixture is consumed. Note: watch the video
below for more details on how to wrap the egg roll properly.
9. Heat the remaining oil in a pan. Once the oil gets hot enough, start to fry the
egg rolls. Make sure to retain extra space in the pan to equally cook the rolls.
Cook one side for 2 to 3 minutes or until golden brown. Turn over to cook the
other side.
10. Transfer to a cooling rack. Let the oil drip.
11. Serve with your favorite dipping sauce.

4
 Popcorn Chicken

Ingredients
 1 lb. boneless chicken
breasts cubed
 2 raw eggs beaten
 1 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon ground black
pepper
 1/2 teaspoon garlic powder
 1 teaspoon chili powder
 1 1/2 cups cooking oil

Instructions
1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a
Ziploc bag. Shake to mix.
3. Dip the chicken pieces in the beaten egg, and then put the first batch in the
bag with the flour mixture. Shake well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put -in
the flour coated chicken one-by-one. Continue frying in low to medium heat
until the color turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a plate lined with paper
towels.
6. Serve with cornbread or cornbread muffin. Share and enjoy!

5
 Ensaladang Talbos ng Kamote

Ingredients

 1 large bundle of kamote leaves

 1 large Roma tomato, diced
 2 shallots, peeled and sliced
thinly
 ¼ cup vinegar
 1 clove garlic, peeled and
minced
 1 teaspoon fish sauce
 1 teaspoon oil
 ½ teaspoon sugar
 salt and pepper to taste

Instructions

1. Pick the leaves from the stems. Discard any tough parts of steams. Under cold,
running water, wash and drain well. Steam kamote leaves for about 1 to 2
minutes or until just wilted. Alternatively, in a pot over medium heat, bring about
2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to
20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30
to 40 seconds or until cold. Drain well.
2. In a bowl, combine kamote leaves, tomatoes and shallots.
3. In small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and
pepper to taste. Let stand for about 10 to 15 minutes to allow flavors to meld.
4. Drizzle dressing over salad and gently toss to combine.

6
 Pork Giniling
Ingredients
 1 1/2 lb ground pork
 1 1/2 cups potatoes diced
 1 cup carrots diced
 8 ounces tomato sauce
 6 cloves garlic crushed
 1 medium-sized onion minced
 1 teaspoon granulated sugar
 1 piece beef or pork cube
 4 boiled eggs shelled (optional)
 Salt and pepper to taste
 3 tablespoons cooking oil
 1 cup water

Instructions
1. Heat a cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, put-in the garlic and sauté until the color turns light
brown.
3. Add the onions and sauté until the texture becomes soft.
4. Put-in the ground pork and cook for 5 minutes.
5. Add the beef or pork cube, tomato sauce, and water and let boil. Simmer for
20 minutes.
6. Put the carrots and potatoes in then stir until every ingredient is properly
distributed. Simmer for 10 to 12 minutes.
7. Add salt, ground black pepper, and sugar then stir.
8. Put in the boiled eggs and turn off the heat.
9. Transfer to a serving bowl and serve.
10. Share and enjoy!

7
 Sweet and Sour Sauce Recipe

Ingredients

 1 tablespoon cornstarch (about 1/4 ounce;

7g)
 1 tablespoon (15ml) water
 2/3 cup (160ml) pineapple juice
 1/3 cup (80ml) rice vinegar
 1/3 cup (74g) light brown sugar
 3 tablespoons (45ml) ketchup
 1 tablespoon (15ml) soy sauce

Directions
1. In a small bowl, whisk together cornstarch and water. Set aside.

2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar,

ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch
slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use
immediately or store in an airtight container in the refrigerator for up to 2 weeks.