Recipe

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INGREDIENTS 2 ½   pounds  tuna belly  (about 2 strips or fillets) 2   teaspoons  herbes de Provence , available in specialty food stores 1 ¼   teaspoons freshly ground  black pepper ½   teaspoon  salt 5   tablespoons  olive oil 2   tablespoons lemon juice PREPARATION Prepare a grill or preheat the broiler. With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side. Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil. Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side. Turn, and cook for 1 minute on the other side. Transfer to a 170-degree oven, and let rest for 10 minutes. If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done. Meanwhile, in a bowl combine th

Ingredients:  1 tbs olive oil 1 tbs butter 5 cloves garlic, minced 1 sm onion, chopped 2 tsp mild curry paste 20-25 prawns 3/4 evaporated milk or cream salt and pepper to taste  Method:  Heat oil and butter together in a large frying pan on high. When bubbling add garlic and saute for 1-2 minutes.  Stir in curry paste, cook for 20 seconds stirring. Add prawns and onions. Cook, stirring for 3-5 minutes until prawns begin to colour. Pour in evaporated milk, bring to tge boil.  Reduce heat simmer 1 minute until sauce has thickened and prawns are cooked through.  Season to taste. Top with coriander or green onion. Serve with rice.

 DRY INGREDIENTS:  1cup cake flour 1/4cup+2tbsp sugar 1tsp salt 1tsp unsweetened cocoa 2tbsp coffee powder 1tsp baking powder EGGYOLK MIXTURE: 4 eggyolk 1/4cup+2tbsp corn oil 1/3cup evap milk 1/8+1 tbsp water MERINGUE MIXTURE: 4 eggwhites 1/4tsp cream of tartar 1/2cup sugar  PROCEDURE: 1.) sift the dry ingredients 2.) combine all the eggyolk mixture, mix using hand mixer 3.) slowly add in the dry sifted dry ingredients till well combined using handmixer. set aside 4.) make the meringue mixture until soft peak (alam nman po natin qng panu gumawa ng meringue, dba?) 5.) combine the cake batter and meringue mixture using cut and fold method. 6.) pour into your cake pan with parchment paper or in greased pan 7.) bake in 160 celcius pre-heated oven for 20-22 mins. / dahil improvised oven gmit q binake q cya ng almost 1hr in a low fire.. MOCHA BUTTERCREAM FROSTING: 1 bar butter ( buttercup gamit q) ( chilled) 1can condensed milk (chilled) 1cup cocoa powder 1stick nescafe coffee

Ingredients 6 tablespoons halo-halo mixture, divided into 2 tablespoons each 2 tablespoons macapuno (preserved shredded young coconut) 2 tablespoons kaong (palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk Vanilla ice cream (can also use mango Directions In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

Ingredients 1 can of Jus-Rol Ready-to-Bake Pains Au Chocolat Dough Beaten egg to glaze Coffee or hot chocolate to serve Equipment required 1 large baking sheet Method Preheat the oven to 200c/ 180 fan assisted ovens/gas mark 6. Line a baking sheet with greaseproof paper. Open the Pains au Chocolate can. Unroll the dough and cut along the perforations with a sharp knife to separate into the rectangular pieces. Cut each rectangle into 2 lengthways. Twist each piece around a chocolate stick and lay on the baking sheets. Press the ends down slightly, so they stick to the baking sheets - this will help them to keep their shape. Brush with the egg and bake for 8-10 minutes until lightly golden. Serve with your favourite hot drink.