Thursday, December 04, 2008 0 Comments

Tadpole Pearl Sago Recipe

Serves 8

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.
Wednesday, November 19, 2008 0 Comments

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
Thursday, November 13, 2008 10 Comments

Jalapeno Poppers Recipe

Big bite with a kick

Serves 3


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.
Tuesday, September 16, 2008 0 Comments

Wheat Grass Juice Recipe

Serves 5


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.
Friday, September 12, 2008 0 Comments

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
Tuesday, September 02, 2008 2 Comments

Curry Lasagna Recipe

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.

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. 

Serves 4
Wednesday, August 20, 2008 38 Comments

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
Tuesday, March 18, 2008 19 Comments

Polvoron Recipe

Yields 100 pieces

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. 
Tuesday, February 12, 2008 0 Comments

Almost Naked Prawn Dim Sum Recipe

Serves 6


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

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.
Thursday, January 10, 2008 0 Comments

Pisang Goreng Recipe


1 foot-long Banana
Glutinous Rice Flour
All-Purpose Flour
Fresh Jackfruit
1 Large Egg
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.