Recipe

Honey and Sesame Glazed Chicken Drumsticks Ingredients: 1.2 kg chicken drumsticks 1/4 cup honey  1/4 cup dark soy sauce 1 tbs finely grated ginger 2 tsp seasme seeds Method:  Combine the honey, soy sauce, ginger and sesame seeds in a large bowl. Add the chicken and toss to coat in sauce. Cover with plastic wrap and place in the fridge for 1 hour to marinade. Preheat oven to 200c. Line an oven tray with baking paper. Drain the drumsticks from marinade and arrange the chicken over the lined tray. Bake the drumsticks in the preheated oven, turning occasionally, for about 30 minutes or until the drumsticks are golden brown and cooked through. Divide chicken among serving plates. Serve with stir fried vegetables and steamed rice.

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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.