Coffee Jelly Flan Recipe

JELLY FLAN INGREDIENTS:

-2 cups water
-1 pack (25g) unflavored white gelatin powder
-1 big can (300ml) condensed milk
-1 big can (370ml) evaporated milk
-3 egg
-2 tsp vanilla
-A few drops of yellow food color

COFFEE LAYER INGREDIENTS:

-2 cups water
-1 tbsp unflavored white gelatin powder
-½ cup sugar
-1 tbsp instant coffee
-½ tbsp evaporated milk
COFFEE JELLY PROCEDURE:
1. In a pan combine water and 1 tablespoon unflavored white gelatin powder. Mix until the gelatin
powder is dissolved.
2. Add sugar, instant coffee and evaporated milk. Mix until well combined.
3. Turn on the stove and cook over medium heat. Keep stirring until it comes into a boil. Once it boils
turn off the heat.
4. Scoop about ½ cup of coffee jelly mixture into each mold. Let it cool to set.

JELLY FLAN PROCEDURE:

1. Beat 3 eggs in a bowl then set aside.
2. In a pan or pot dissolved 1 pack (25g) unflavored gelatin powder in 2 cups of water.
3. Add beaten egg, condensed milk, evaporated milk and vanilla. Mix until well combined.
4. Add a few drops of yellow food color to give a bit of yellowish color to our jelly flan.
5. Turn on the stove and cook over medium heat. Keep stirring until it comes into a boil. Once it boils
turn off the heat.
6. Scoop mixture and pour on top of coffee jelly. Pop bubbles using a toothpick or a fork. Let it cool to
set.
7. Once it set and cooled down you can unmold the coffee jelly. Serve chilled or as is.

Jollibee-Style Peach Mango Pie Recipe

Ingredients:

For the Crust:

-2 ¼ cup all-purpose flour
-¼ cup cold butter, cut into cubes
-½ cup cold water
-½ tsp salt
-2 tbsp sugar
-1 egg
-Cooking oil (for deep-frying)

For the Filling:

-1 cup ripe mangoes, cubed
-1 cup peaches, cubed
-3 to 4 tbsp sugar (add more sugar if the mangoes are not too sweet)
-2 tbsp cornstarch + 1 tbsp water
-1 tbsp lemon juice (optional)

For Finishing:
1 egg+ 1 tbsp water (beat together) for egg wash

Procedure:
1. In a pan combine cubes of mangoes and peaches. Mix for 2 minutes in medium heat. Add sugar and
lemon juice. Mix well. Cook until a little bit mushy like a jam but still has chunks on it.
2. Mix in cornstarch dissolve in water. Stir well until thick. Remove from heat. Transfer to a bowl and let
it cool.
3. In a mixing bowl mix together flour, salt and sugar. Add butter. Cut butter to flour with fork or your
clean hands. Mix the dough until you form a coarse crumbs. Add egg and mix until just combined. Add
cold water and mix until pastry dough form. Cover or wrap it in plastic wrap and chill for 30 minutes or
so.
4. Rolled dough in a floured board for about 2 mm thick. Cut into big square then divide it into four little
square shape or disk shape.
5. Fill with a tablespoon of the filling. Fold and seal edges using a fork. Then brush both sides with egg
wash.
6. Deep-fry pies in a heated oil until golden brown. Drain in paper towel to remove excess oil. Serve hot.

Homemade Fish Ball Recipe

Ingredients:
-1 pcs fish fillet
-1 cup cornstarch
-½ cup all-purpose flour
-1 tsp salt
-1 tbsp baking powder
-3 tbsp sugar
-1 medium sized onion, chopped
-3 cloves garlic, chopped
-2 tbsp spring onion, chopped
-1/3 cup water
For the Sauce:
-2 tbsp soy sauce
-1 tbsp vinegar
-4 tbsp brown sugar
-4 cloves garlic, chopped
-1 small onion, chopped
-1 cup water
-2 bird’s eye chili (chopped), or chili flakes (this is optional)
-1 ½ tbsp. cornstarch (dissolve in 1 tbsp water)
Procedure:
1. Boil fish fillet in a pot water over medium heat until tender. Then mashed boiled fish fillet until it’s still
hot. Set aside.
2. In a bowl mix together cornstarch, flour, salt, baking powder, sugar, mashed fish fillet, onion, garlic,
spring onion and water.
3. Heat oil in a pan. Dip bamboo stick into the oil when the surrounding of the bamboo stick bubble it’s
ready to fry.
4. Using two spoons scoop fish ball batter on one spoon and try to shape it into a ball using the other
spoon. Fry until slightly golden brown in color.
For the Sauce:
1. heat pan over medium heat then add 2 tbsp soy sauce, vinegar, water, brown sugar, onion, garlic and
bird’s eye chili (optional). Stir let it simmer for 2 minutes.
2. Pour cornstarch dissolve in water to the sauce. Stir until the sauce becomes clear and thick. Turn off
the heat. Let it cool. Transfer sauce into a jar or a bowl.
Pinoy Empanada Recipe

Ingredients:
For the Crust:
-2 ½ cup all-purpose flour
-1 tsp baking powder
-1 tbsp sugar
-¼ tsp salt
-¾ cup cold butter
-¼ cup cold water
For the Filling:
-½ kilo ground pork
-2 medium size onion, chopped
-3 cloves garlic, minced
-2 medium size tomatoes, chopped
-1 medium size potato, cubed
-1 medium size carrot, cubed
-1 cup water
-¼ cup green peas
-Pinch of salt
-½ tsp ground black pepper
-1 ½ tbsp brown sugar
-(70g) ¼ cup oyster sauce
-1/3 cup raisins
-1 medium size red bell pepper, cut into squares

Procedure:
1. Heat oil in a pan and sauté onion and garlic until limp and aromatic.
2. Add tomatoes, stir for a while then cover for 1-2 minutes to soften the tomatoes.
3. Add ground pork, stir for 5 minutes or until the meat turns white in color.
4. Add potatoes and carrots, stir for 1 minute. Then add water, cover and simmer for 2-3 minutes or
until the potatoes and carrots are tender.
5. Add green peas, salt, pepper, brown sugar and oyster sauce. Stir. Cover again until the water is almost
gone over low medium heat.
6. Add raisin and red bell pepper. Stir. Turn off the heat.
7. Transfer it into a bowl and let it cool. Set aside.
For the Crust and Assembly:
1. In a bowl combine flour, baking powder, sugar and salt. Mix.
2. Add butter. Cut in butter into the flour using fork until coarse crumbs are formed.
3. Sprinkle cold water just enough to hold the crumbs together to form a dough. Cover and chill in the
ref for 30 minutes.
4. Cut the dough into two. Put dough in a floured board. Roll out dough about 1/8 inches thick.
5. Cut dough into circles using a medium size bowl. The bowl I am using is about 4 inches in diameter.
Use a knife to cut dough around the bowl if your bowl don’t have sharp edges.
6. Fill dough with 1 tbsp of empanada filling. Fold the dough to make half circle.
7. Press the edges together to seal. Press fork in the edges to completely seal the empanada.
8. Heat oil in a pan and fry empanada in batches until golden brown. Drain in paper towel to remove
excess oil.

Pork Siomai Recipe

Ingredients:
-1 kilo ground pork (suggested proportion of fat to lean meat is 1:3)
-1/3 cup singkamas (jicama), minced
-1/3 cup carrots, minced
-1 large onion, minced
-a bunch of spring onions or leeks, chopped
-1 egg
-3 tablespoons sesame oil
-5 tablespoons oyster sauce
-1 teaspoon freshly ground pepper
-1 teaspoon salt
-2 teaspoons sugar
-small wonton or siomai wrappers
For the Dipping Sauce:
-soy sauce
-calamansi
-sesame oil
-chili paste, optional

Procedure:
1. Mix all the ingredients for the filling in a large bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the
steamer and steam for 15 to 20 minutes.
4. Serve with dipping sauce.