• 1/2 kilo French cut pork chops, 1/2 inch to 1 inch thick
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/2 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon each dried rosemary and thyme
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic


  1. In a bowl, combine all of the marinade ingredients well. Dip each chop into the marinade, making sure all the meat is coated, before putting into deep dish.
  2. Once all chops have been dipped in the marinade, pour the marinade over the chops and place the dish with the chops in the refrigerator for at least 4 hours.
  3. Once marinated, remove from marinade and prepare to sear.
  4. Heat up two tablespoons of olive oil in a heavy skillet and sear each chop for 2 minutes on each side. Make sure to also sear the edges of the chops by holding these upright on these sides as these are being seared.
  5. Place each seared chop on a baking rack placed on top of a baking sheet.
  6. Bake for 20 minutes at 180 degrees Celsius.
  7. Remove from oven and serve with the drippings poured on top or on the side.



Chiffon is probably one of the cakes Filipinos love, and this may be because of its airy and light nature. Orange is also a flavor that we love, primarily because of its fresh and refreshing taste. Here, we combine orange and chiffon cake in an amazingly tasty and somewhat easy recipe.


  • 2 1/4 cups cake flour
  • 1 1/2 cups white granulated sugar
  • 1 tablespoon baking powder, double-acting
  • 1/2 teaspoon salt
  • 9 egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla
  • 1/2 cup vegetable oil or 1/2 cup butter, melted
  • 7 egg yolks, room temperature
  • 3/4 cup orange juice, fresh
  • 2 tablespoons freshly grated orange zest


  1. Preheat your home or bakery oven to 325 degrees Fahrenheit.
  2. Next, sift together the flour, half of the granulated white sugar, the double-acting baking powder, and the salt into a bowl, set aside.
  3. In another bowl, with the use of a hand mixer, whisk together the egg yolks, oil or melted butter, zest, orange juice, and vanilla. Once incorporated and smooth, slowly add in the flour mixture, mixing only until the batter is smooth. Set aside.
  4. In the bowl of an electric mixer, add a pinch of salt to the egg whites and beat at high until these are foamy. Add the 1 teaspoon cream of tartar, and continue beating the egg whites until these can form stiff peaks. Slowly add the other half of the granulated white sugar to your egg whites, and continue beating until stiff glossy peaks can be formed.
  5. Add one third of the egg whites mixture into the prepared batter mixture, then once incorporated, fold in the remaining egg whites carefully to keep it light and airy.
  6. Carefully pour the batter into an ungreased, 10-inch tube pan. Choose a pan that is 4 inches deep, has feet and comes with a removable bottom. Bake your chiffon cake in the middle of your preheated oven for an hour or so. You can also check if your cake is done near that time with the use of a cake tester. If it comes out clean, it is done.
  7. Invert your tube pan immediately onto a cooling rack, then let your orange chiffon cake cool completely while still in the pan, upside down and resting on the cooling rack.
  8. Once cooled, to remove the cake from the pan, run a spatula or a very thin and long knife around the outer as well as the tube edges of the pan. Turn the cake out onto the cooling rack again.
  9. You can serve this as is, or you can add your favorite glaze, icing, or frosting on this.



Almost everyone is used to eating spaghetti with meat sauce, and spaghetti carbonara. There are other spaghetti recipes out there that are just as tasty, which you can add to your restaurant’s menu. Here is one that is vegetarian, which is just as tasty and rather addictive.


  • 500 grams Pasta Italiana Spaghetti
  • 1 can Contadina Stewed Tomatoes with Italian herbs
  • 1 can sliced mushrooms
  • 1 small can tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dry basil flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • 1 small onion, chopped (or 1 teaspoon onion powder)
  • Salt and pepper to taste
  • 1 cup shredded parmesan cheese


  1. Cook pasta according to package instructions. Make sure that it is al dente when cooked.
  2. In a skillet or wok, saute the spices and the mushrooms in the olive oil. Cook until aromatic and the mushrooms are slightly brown.
  3. Add in the stewed tomatoes and cook for a few minutes, crushing the bigger chunks of tomatoes as you stir.
  4. Let this simmer for a few minutes on low, then add in the tomato paste. Stir to incorporate. Dilute with a little bit of pasta water if necessary. Season to taste.
  5. Let the mixture simmer for a few more minutes, then add in the cooked pasta.
  6. Sprinkle the top with shredded parmesan, stir to incorporate and remove from heat.
  7. Serve with a sprinkling of grated parmesan on top, garlic toast, and decorate with a fresh basil leaf.




  • 1 kilo chicken wings
  • 1/2 cup toasted chopped garlic
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 cup brown sugar
  • 1/2 cup toasted sesame seeds (optional)


  1. Mix together all of the ingredients, except for the sesame seeds. Let marinate for an hour.
  2. Place in a heavy bottomed saucepan, add half a cup of water, and let simmer for 20 minutes.
  3. Remove the chicken from the liquid and place the drained chicken onto a baking sheet lined with foil.
  4. Let the chicken air dry while you preheat your oven to 200 degrees Celsius.
  5. Let the liquid in the saucepan reduce further until you get a thick, syrupy sauce. Set aside.
  6. Place your chicken wings in the oven and bake for 20 minutes or until the skin is golden brown.
  7. Remove from oven and brush the sauce over the chicken. Return to the oven for another 10 minutes.
  8. Remove from oven when cooked and sprinkle with sesame seeds before serving.




  • 1 whole chicken, cut into serving pieces
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • Salt and pepper
  • 1 teaspoon oregano
  • 2 cups Italian-style stewed tomatoes
  • 1⁄3 cup white wine
  • 1 1/2 cups sliced mushrooms
  • 1 cup sliced potatoes
  • 1 cup sliced crusty bread
  • 1 large red pepper, cut into 1/2-inch wide strips
  • 3⁄4 cup chopped white onion
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Wash your cut up chicken and pat dry before setting aside.
  2. In a bowl, combine the next 6 ingredients for the marinade. Mix thoroughly and place in a resealable plastic bag. Put the chicken slices in the bag, shake to coat all the pieces and put in the refrigerator for 6 hours to marinade.
  3. Next, prepare your roasting pan. Add some more oil to the bottom of the roasting pan, heat in your oven for a few minutes, then remove. Place the onions, bread, potatoes, mushrooms, and bell pepper into the pan, stirring to coat with the oil.
  4. Add the chicken and the marinade to the pan, stirring to combine as well. Season with salt and pepper as you move along.
  5. Put the pan in the oven set at 400 degrees Fahrenheit or 200 degrees Celsius and cook for 30 minutes. Remove from oven and remove the mushrooms and other ingredients from the pan, leaving only the chicken.
  6. Return the pan with the chicken to the oven for another 10 minutes to brown and further cook the chicken.
  7. Serve family style on a platter with the potato and mushroom mixture in a separate bowl. Sprinkle chopped parsley on top of both the chicken and the mushroom mixture before serving.





  • 2 1/4 cups all-purpose flour + 1 cup all-purpose flour
  • 1/2 cup cold water
  • 1 1/2 tablespoon sugar syrup
  • 1/2 cup shortening or butter + 1 /2 cup shortening or butter


  • 4 cups cooked red mung bean, mashed, strained, and husks removed
  • 1 cup granulated white sugar


  1. First, combine the filling ingredients until thoroughly mixed. Set aside. You can add more sugar according to your taste and a bit of vanilla extract for added flavor and aroma.
  2. Next, create the dough. In your mixer, combine the 2 1/4 cup all-purpose flour, 1/2 cup butter or shortening, sugar syrup, and cold water. Mix on medium until these come together and form a ball.
  3. Remove your dough from your mixer and form into a ball. Place in a clean bowl or wrap with plastic wrap, then let rest in your refrigerator for half an hour.
  4. In the meantime, mix together your remaining shortening or butter with the remaining 1 cup of flour until you get a thick paste.
  5. Lightly flour a clean, smooth surface and place your dough on it. Roll out the dough into a large rectangle, about half an inch thick.
  6. Take your flour and shortening mixture and spread it evenly over 2/3 of the dough’s surface, and then fold the 1/3 part without the mixture onto half of the part with the mixture. Fold over the other half so you get three layers, with two having the shortening or butter mixture in them.
  7. Roll the dough out once again into half an inch thick rectangle and repeat the folding process, but without the butter/shortening mixture. Fold once again into thirds, then let rest in your fridge covered.
  8. After 10 minutes, roll out your dough one last time into half an inch thick rectangle, cut in half, then roll each half into logs. Cut these logs into 12 equal pieces each, then form each piece into a ball.
  9. Roll each ball out into thin discs, then fill with the mung bean filling. Close up and roll again into a ball. Once done, flatten carefully to get the hopia shape.
  10. Place on a lined baking sheet and brush the tops with egg wash.
  11. Preheat your oven to 400 degrees Fahrenheit and bake your hopia for 25 minutes, or until the tops are golden.

*NOTE: You can substitute the mung bean filling with ube filling or pineapple filling, or whatever filling you want your hopia to have.






  • 2 cups ripe mangoes, peeled and sliced into cubes
  • 2 cups peaches, cut into cubes
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract


  • 1 cup butter, cubed and ice cold
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated white sugar
  • 8 tablespoons ice cold water


  1. Make the filling first. In a saucepan, combine all filling ingredients. Let it come to a boil, then lower the heat to a simmer.
  2. Cook the fruits in the sugar until you get a jam-like consistency.
  3. Set aside and let cool.
  4. Next, put together your tart crust. You can make this in a food processor or by hand.
  5. First, mix together the dry ingredients. Then add in the cold butter. Mix these until you get a coarse mealy consistency.
  6. Once you get the right consistency, slowly add in the cold water a tablespoon at a time while mixing the dough. When you get a dough that sticks together but is not sticky or soggy, stop adding the water.
  7. Gather your dough into a ball and roll out into a floured clean surface. Knead a couple of times to create a cohesive dough then place in plastic wrap and refrigerate for half an hour.
  8. Remove from your refrigerator and then roll this out into a thin sheet that is 1/4 inch thick. Cut the dough into a rectangle and fold the sides over to create a barrier to hold the peach mango jam in.
  9. Preheat your oven to 350 degrees Fahrenheit.
  10. Poke holes in the crust with a fork and blind bake in the preheated oven for 15 minutes.
  11. Add the jam, brush egg wash on the edges, and bake again for another 15 minutes.  
  12. Serve warm. You can also add mango and peach slices on top of the jam on the tart for a more fruity tart.




Light Rye Dough

  • 11/4 cups warm water
  • 4 1/2 teaspoons vegetable oil
  • 2 cups bread flour
  • 1 1/3 cups medium rye flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 2 tsp caraway seeds
  • 2 1/4 teaspoons active dry yeast

Dark Rye Dough

1 1/4 cups warm water

  • 4 1/2 teaspoons vegetable oil
  • 2 cups bread flour
  • 1 1/3 cups medium rye flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons cocoa
  • 2 teaspoons caraway seeds
  • 2 1/4 teaspoons active dry yeast


  1. For the light dough, combine the yeast, salt, sugar and 1 cup bread of the flour plus the caraway seeds, and mix well.
  2. Combine the warm water and oil and then slowly add to the flour mixture. You can use a mixer or food processor for this, blending at low speed for a few minutes. Increase speed to medium and mix for about 3 minutes
  3. Slowly add in the remaining 1 cup of flour and the rye flour until you get a firm dough.
  4. Remove this dough from your mixer and knead for 5 to 10 minutes on a lightly floured surface. Once the dough is elastic and smooth, form into a ball and place in a greased bowl. Cover with plastic wrap and let rise for an hour or two until double in size.
  5. Repeat the same procedure for the dark part of the bread, only this time, when combining the dry ingredients, add in the cocoa.
  6. After rising, on a lightly floured surface, cut the light and the dark dough each in half. Shape each dough half into a rectangle measuring approximately 14 x 7 inches.
  7. If you want your bread to have a dark crust, put the light rye piece on top of a dark rye. For a light crust, use the opposite.
  8. Beginning with the pile’s shorter side, roll the stack up tightly, carefully yet firmly pressing a rectangle of dough into the roll with each turn.
  9. Pinch the edges and ends to seal.
  10. Gently roll the loaf back and forth, working from the center of the loaf and down to the ends. This is to form a baguette shape that measures approximately 14 inches long.
  11. Place this roll on a greased baking pan. Repeat the same process for your second loaf. Cover these marbled loaves with a slightly damp towel and leave to let rise until dimples form when lightly touched.
  12. Preheat your oven to 375 degrees Fahrenheit 30 minutes before baking.
  13. Bake your loaves in the preheated oven for 40 to 45 minutes.
  14. Remove your baked marble loaves from the oven when done and let cool on a wire rack.





  • 1 1/2 teaspoon active dry yeast
  • 2-1/4 cups warm water
  • 3 tablespoons granulated white sugar
  • 1 tablespoon salt
  • 2 tablespoons cooking oil
  • 6-1/4 to 6-3/4 cups all-purpose flour


  1. In a large bowl, dissolve sugar in the warm water. Add the yeast and let the bubbles develop, for about 5 to 10 minutes. Set aside.
  2. In another large bowl, sift together flour and salt.
  3. Add the oil to your yeast mixture.
  4. Create a well in the middle of your flour and pour in the wet ingredient mixture. Mix well until the dough is soft and sticky.
  5. Turn out the dough onto a lightly floured surface and knead for about 10 minutes.
  6. Grease a clean bowl and form the dough into a ball. Roll this ball gently in the greased bowl to ensure that all sides are coated. Let sit in the bowl for an hour and a half to let rise. Cover with either plastic wrap or a slightly damp clean kitchen towel.
  7. Once the dough has doubled in size, punch down and turn out onto a lightly floured surface. Cut in half, shape into rolls or loaves and place into their pans to rise a second time, this time for half an hour.
  8. Preheat oven to 375 degrees Fahrenheit and bake your bread for 20 to 35 minutes, depending on the shape.
  9. Remove from the oven and cool on wire racks. If cooking loaves, remove from pans before cooling.




Chiffon Cake:

  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated white sugar
  • 4 egg yolks room temperature
  • 1/3 cup milk
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup oil
  • 4 egg whites
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon cream of tartar

Yema Frosting:

  • 6 egg yolks
  • 1 can sweetened, condensed milk
  • 1 large can evaporated filled milk
  • 1 teaspoon vanilla extract


Chiffon Cake Procedure

  1. Preheat your home or bakery oven to 350 degrees Fahrenheit.
  2. Mix together flour, baking powder, salt and 1/4 cup sugar in a bowl, then sift. Set aside.
  3. In another bowl, mix egg yolks, 1/3 cup milk, lemon extract, and vanilla extract. Whisk this on low until a smooth mixture is made.
  4. Still on low, slowly add your flour mixture into the egg yolk mixture. Continue mixing on low until smooth and well blended. Set aside.
  5. In a separate cake mixer, or with the use of a handheld electric mixer, beat the egg whites and the cream of tartar until this becomes very frothy.
  6. Slowly add in the 1/4 cup granulated white sugar, and continue beating until you see stiff peaks forming.
  7. Fold in the white mixture into egg yolk and flour mixture. Mix until well blended.
  8. Fold in the 1/4 cup oil.
  9. Line your cake pan bottom and side with parchment paper before pouring in the batter.
  10. Bake your chiffon cake for 40 to 45 minutes in the pre-heated oven.
  11. Once cooked, remove the cake from the oven, let it cool on a rack. Once slightly cooled, remove the chiffon cake from the pan and place in the refrigerator while you prepare the yema frosting.

Yema Frosting 

  1. Combine all of the ingredients for the yema frosting in a saucepan and slowly heat mixture until it starts to thicken. When thick enough to resemble thick cream, set aside and get cooling cake from fridg.
  2. Slice the cooled chiffon cake horizontally, making sure you have two equal parts.
  3. With the top side of the top half facing up, ice the surface with the yema. Place the other half back onto the iced half, and cover the whole cake with the remaining yema frosting.
  4. You can decorate the top with grated cheese if you want. You can also chill the cake in the fridge before serving.




  • 3 eggs, room temperature
  • 1 cup granulated white sugar
  • 1 1/2 cup rice flour (or all-purpose flour if rice flour is not available), sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup orange soda (Royal Tru Orange or Mirinda)
  • 1/4 teaspoon baking soda
  • 2 tablespoons cooking oil
  • 2 tablespoons desiccated coconut


  1. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
  2. In your mixing bowl, beat the three eggs until frothy. Slowly add in the sugar while continuing to beat at medium speed.
  3. Once the sugar has been totally incorporated and the mixture is a sticky, light yellow consistency, add in the vanilla extract.
  4. Next, add in the flour a little at a time until fully mixed.
  5. In a measuring cup, mix together the cooking oil and orange soda. Still on medium speed, add these liquids into the batter while beating.
  6. Once fully blended, incorporate the desiccated coconut into the batter.
  7. Grease your baulo molds (you can use small muffin tins for this) and fill each one with this batter up to 3/4 of the way.
  8. Bake in the preheated oven for around 15 minutes or until the baulo is golden brown.
  9. Remove from the oven and let cool slightly in the molds.
  10. Remove the delicacies from the molds and let cool on baking racks. You can dust these with powdered sugar before serving.




  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoon instant dry yeast
  • 1/2 teaspoon granulated white sugar
  • 1 1/4 cup warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. In your mixer with the paddle attachment, combine all the dry ingredients to incorporate well. Turn your mixer to low in order to prevent the flour from flying out of the bowl.
  2. Once the dry ingredients have been mixed, let rest. In a measuring cup, mix together the olive oil and the warm water.
  3. Turn the mixer back on to low and slowly pour in the liquid mixture. Let the ingredients combine until you get a sticky but rough ball of dough.
  4. Remove the dough from the mixer and place on a lightly floured surface. Cover with a dry towel and let rest for ten minutes.
  5. After ten minutes, remove the towel, flour the top of the dough lightly with flour and start kneading. To knead properly, pull dough into an elongated shape, fold over, then push forward with the heel of your palm. Rotate and repeat a few times.
  6. Knead your pizza dough until it is generally smooth and elastic. This usually takes around ten minutes.
  7. Form your kneaded dough into a ball, oil a clean glass bowl with some olive oil, roll the dough ball in it to cover the entire ball with oil, then rest in the middle of this bowl.
  8. Cover the bowl with a slightly damp, clean towel and let this rise for an hour to an hour and a half, or until the size of the dough has doubled.
  9. Punch down and divide into two balls before wrapping in plastic wrap and refrigerating for future use. You can also create two pizzas with this dough immediately after.
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