Tadpole Pearl Sago Recipe

Serves 8

INGREDIENTS:

1 pack cooked Tadpole (Pearl Sago)

Sugar Cane Rock Sugar, to taste

8 cups Water

Ice Cubes

Boil water in a saucepan.

Add the Sugar Cane Rocks. 
Simmer till it melts.

Adjust sweetness to taste.

Let cool.

Add the tadpole sago.

Serve with ice.

Buzzing in @ the Bohol Bee Farm

Cottage with curtains of Millionaire's vines

Bamboo restaurant overlooking the picturesque sea

From left: Lemongrass Iced Tea. Freshly-baked Bread w/ Mango,

Honey and Pesto Spread. Cassava Crackers with Green Tomato Salsa

Organic Garden Salad:
Freshly-picked Romaine Lettuce, 

Indigenous flowers: 

Bougainvillea and Cosmos, 

servedwith Mustard Salad Dressing

A sanctuary is hidden deep inside the

Panglao Island. 

Feast on an extraordinary 

organic smorgasbord. 

Bohol Bee Farm

Dao, Dauis, Panglao Island, Bohol, Philippines

www.boholbeefarm.com

Jalapeno Poppers Recipe

Big bite with a kick

Serves 3

INGREDIENTS:

6 fresh Jalapeno Chillis, cut lengthwise into halves, deseeded

6 whole Streaky Bacon Strips

1 Sun-dried Tomato, finely chopped

A handful of Breadcrumbs

75 g Philadelphia Original Cream Cheese, softened at room temp

50 g Cheddar Cheese, grated

25 g Parmesan Cheese, grated

6 Mozzarella Mini Balls, pulled in halves

6 Fresh Basil Leaves, torn into pieces

Canola Oil, for deep frying

No salt needed as the bacon strips provide enough sodium.

Wear gloves. Cut the jalapeno into halves, lengthwise.

In a clean dry bowl, mix the softened cream, cheddar and parmesan cheeses, sun-dried tomato and basil. 

Put a half of mini mozzarella into the halved jalapeno bulb.

Stuff the cheese mixture into the jalapeno.

Drizzle with breadcrumbs.

Wrap the jalapeno the streaky bacon.

Secure the bacon with a toothpick. 

Deep fry in canola oil until the bacon is brown and crispy.

Serve immediately.

Wheat Grass Juice Recipe

Serves 5

INGREDIENTS:

2 handful of Organic Fresh Wheat Grass

Honey, to taste

5 cups Water

Ice Cubes

Wash the wheat grass well.

Process the wheat grass in a blender with 5 cups of water and 5 tsps honey.

Drain the wheat grass juice.

Add ice cubes and serve really cold.

1st Life-sized Chocolate Race Car in Asia

Oohhh-lala chocolah!

Asia's 1st race car chocolate

4.7m long x 2m wide

Its whole structure is made of 

31kg white, 45kg milk and 14 kg dark chocolates 

polishing it with 10 litres of food varnish

Tyres are made of dark chocolate with edible black powder

while the hubs are edible silver powder and white chocolate

Fabrication cost is a sweet SG$25,000.00

Comes the unbeatable trio...

Nelson Piquet Junior

Helene Garcia

Fernando Alonso

Curry Lasagna Recipe

INGREDIENTS:

12 pcs Lasagna Noodles

1 tbsp Olive Oil

1/4 kg Ground Chicken Breast

1 pouch McCormick Curry Powder, 
dissolved in 1/2 cup water

1 liter President Whipping Cream

1 Carrot, julienned

2 stalks Celery, chopped

1/2 tsp Paprika

A handful Curry Leaves

Salt & Pepper

1 Green Chili

Puree in a blender with a little water:

3 Shallots

2 cloves Garlic

Half a thumb Ginger

Splash olive oil in a pan. Fry the curry leaves till fragrant.

Add the celery, carrots and green chilli. Fry for a minute.

Pour the garlic, onion, ginger puree. Simmer for 3 minutes.

Mix the ground chicken breast and season with paprika, salt & pepper. 

Pour in the McCormick curry mix. Simmer for 5 minutes.

Add the whipping cream and let simmer again for 2 minutes.

TO SERVE:

If you're using wavy lasagna, trim off the wavy part on one side 
so you can get it to stand on a plate once rolled. 

Pour curry sauce on a cooked lasagna. Roll it. 
Do the same with the remaining lasagna noodles. 
Arrange rolled lasagna upright on a plate. 
Pour some sauce over the rolled lasagna and around the plate. 
Garnish. 

Serves 4

Heny Sison's Sans Rival Baking Class

Chef Heny Sison

sans rival lessons: almond sans rival. cashew sans rival. macadamia sans rival. 

pistachio sans rival. toffee sans rival. mocha sans rival.

Heny Sison Culinary School

33 Bonnie Serrano Avenue

Crame, Quezon City, Philippines

www.henysison.com

info@henysison.com

Polvoron Recipe

Yields 100 pieces

INGREDIENTS:

3 cups All-Purpose Flour

3 cups Full Cream Powdered Milk

1 cup Sugar

250 g Salted butter, 
softened at room temperature

Toast the flour in a wok over low heat.

Stir continuously to avoid burning.

Turn off the heat when the flour becomes slightly brown. 

Let cool.

Pour in the softened butter. Mix well.

Add the sugar. Mix thoroughly.

Mould the mixture using the polvoron moulder.

Wrap in square pieces of Japanese paper or cellophane.

For my family, we simply stack 'em up in an airtight container.

Grab the naked polovoron and yum yum. 
Just don't dare to laugh after putting the polvoron in your mouth.

You can add crushed cashew nuts, peanuts, pistachio, toasted pinipig,

some milo or horlicks into the polvoron mixture. 

Almost Naked Prawn Dim Sum Recipe

Serves 6

INGREDIENTS:

Dim Sum Filling:

1/2 kg Prawns, peeled

3 tsp Oyster Sauce

1/2 tsp Sesame Oil

Salt & Pepper

Spring Onion, finely chopped (garnish)

Ginger, julienned, finely sliced (garnish)

Sesame Seeds, toasted (garnish)

Combine oyster sauce, sesame oil, salt & pepper.

Marinate prawns for minimum 2 hours in the refrigerator.

Dim Dum Dough:

1 cup Wheat Flour

2/3 cup Tapioca Flour

1/4 tsp Fine Salt

1 cup Boiling Water

2 tsp Olive Oil

Mix the wheat, tapioca and salt thoroughly.

Add 1/2 cup of boiling water to the flour. Mix with chopsticks. 

Add more boiling water until the dough mixture forms.

Add olive oil and continue mixing.

Knead the dough on an oiled surface.
Use a rolling pin to roll the dough out as thinly as possible.

Cut the dough to fit a prawn for each dim sum.

Put one marinated prawn on the thin dough.

Pinch the dough on edge. Make enough pleats to close the pouch.

Place the dim sum in lightly oiled pan.

Do the same process for the remaining prawns.

Steam for 15 minutes.

Garnish with spring onion, sesame seeds and thinly sliced ginger.

Dim Sum Sauce:

1 glove Garlic

1 Bird's Eye Chilli

Light Soya Sauce

Apple Cider Vinegar

Salt

Pound the garlic and chilli together in a mortar and pestle.

Mix the pounded garlic and chilli with light soya sauce and apple cider vinegar.

Season with salt.

Pisang Goreng Recipe

INGREDIENTS:

1 foot-long Banana

Glutinous Rice Flour

All-Purpose Flour

Fresh Jackfruit

Cinnamon

1 Large Egg

Water

Dash of Salt

Brown Sugar

Canola Oil, for deep-frying

All-Purpose Flour, for dusting sliced banana

Put the jackfruit with a bit of water and cinnamon powder in a blender. 

Puree smoothly.

Mix the jackfruit puree with flour, egg, salt and brown sugar.  
Add water to make it into a pasty batter.

Slice the banana into bite size pieces.

Dust the sliced banana with All-Purpose Flour before dipping into the batter. 
Dip the banana into the batter.

Deep-fry in oil until golden brown.

Use the absorbent napkin to remove excess oil.

Serve warm.