Ingredients:

This makes only for 1 layer cake.
Line your tin with bakings sheets, then preheat the oven to 160 degrees and then bake the cake for an hour.  (I used the small oven). 

Ingredients Prepartions:

• Weight 3 eggs;
• Take the weight of the eggs, then x2 for the weight of the sugar, e.g. 100g. x 1.2 =Weight of Sugar.
• Take the weight of the sugar =the weight of margarine.

Beat the margarine and sugar together until its creamy white, and scrap them down from time to time while mixing.

Add 1 egg and beat; and another 1 egg at a time; and

• 5ml. baking powder;
• 5ml. vanilla essence;
• 10ml. orange essence.

Take the same weight of Flour as the weight from the eggs and beat them in medium speed.

Enjoy.

Ingredients:

• 600g. thin cut long strips,  boneless chicken;
• Red pepper;
• 2-3 tsbp. cooking oil;
• 3pcs. Garlic;
• Half of the big size onion or one medium size;
• Mixed Vegetables can be ( Carrots, peas, and cut beans and/or mushrooms).
• 1/2 tsp. ground  black pepper
• 1 tsp. Chili flakes
• 1/2 tsp. salt but taste the sauce first, sometimes the soysauce is enough for the taste

Cooking Method:

• In a cooking Pan, turn on the medium heat, once good enough, put in the oil and wait till good for frying.  Fry the red pepper first till brown>then set aside.
• Fry next the garlic and wait till light brown then add the onions until they are brown, then set aside.
• Turn up the heat of the pan, with oil, make sure enough to fry the chicken if not add one more tsbp. then add in the chicken and fry till brown. once the sauce from chicken moist dry up, add 2 tsbp. soy sauce+1 tbsp. Vinegar.(used datu puti or silver swan). Continue cooking and browning.
• While waiting the chicken to brown, boil all the vegetables in another pot for about 5 minutes from time its boiling.  Once done, drain the water and set aside.
• Now go back to your chicken, is it drying the sauce again? it should make some sauce from chicken and soy sauce but it its drying again, add another tbsp. Soy Sauce and stir until cooked.
• Once chicken cooked, put back the onions, garlic, and the red pepper.
• Add the vegetables.
• Get 1 cup of cold water, add 1 tsp. flour or corn starch to it, then stir. Once completely mixed, add it in to the cooking.
• Wait to boil and stir. Once the sauce is sticky means its cooked.
• Serve it with Rice and Enjoy!

Into a mixing bowl add in the ff:

• 1 1/4 cups cold and warm water; 75g. sugar, then 1/4 yeast then 65ml. shortening/oil
• Then 1 Lts. flour  with 1 and 1/4 salt on top.
• Knead the dough until ready. Let it rise for 30 mins. or let the dough whole cycle if using bread maker machine.
• Put wax paper into the pizza tin, and spread the dough using your thumb.
• Cook  the pizza for about 10 minutes.

To add the fillings and toppings:

• Add first the sauce, spread using spatula, then add your desired toppings, like mushroom, chicken, peperroni, ham, or pine apple or any as you desired, then lastly the cheese.

Enjoy!!!

Ingredients

• 500g. Chopped Tomatoes
• 40g. Basil
• 30g. Oregano
• 1/4 tsp. Garlic Puree
• 100g. Onions
• 50g. Chopped Cube Carrots
• 150ml. Water

Cooking Method:

• Boil the water and add in: tomatoes, carrots, onions, then add all the rest.  Let it cooked.
• Once cooked, let it cool down, then grind it with grinder or blender to make a sauce. Now perfect for your pizza  or for balognese sauce. Enjoy…

Preparation time for Samosa-45 minutes
Serving -6

Ingredients for Samosa:

For Dough-

• All purpose flour-200 gm
• Carom seeds(ajwain)-1/2 tsp
• Salt-1/2 tsp
• Cooking oil-4 tbsp

For Stuffing/Masala-

• Potato(boiled)-6 pcs (500 gms approx)
• Fresh/frozen peas-25 gm
• Cashew-10 to 12
• (you may use roasted peanuts instead of cashew)
• Green chilli(chopped)-3 to 4
• Ginger (grated)-2 inch
• Garlic(grated)-10 to 12
• Chat masala powder-1/2 tsp
• Dry mango powder(aamchur)-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Roasted cumin powder-1 tsp
• Garam masala powder-1/2 tsp
• Salt to taste
• Cooking oil for frying and masala preparation
• Finely chopped coriander leaves

Method:Dough Preparation-

• Add carom seeds, salt and oil(4 tbsp) into the flour, mix it properly.
• Add water and knead the flour into smooth dough( little stiffer than roti dough), cover it and keep it aside for 15 minutes.

Masala/stuffing Preparation-

• Mash the potatoes and keep it aside.
• Heat oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
• Add green peas, fry it for a minute on medium flame.
• Add turmeric powder, red chilli powder, crushed cashew and cook it for few seconds.
• Add potato, garam masala powder, roasted cumin powder, chat masala powder, dry mango powder and salt to taste.
• Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between.
• Turn off the flame and add coriander leaves, mix it and let the masala/stuffing cool down completely.

Samosa Preparation-

• Make equal size of dough-balls to make samosa, take one dough-ball and dust it with plain flour.
• Roll it into small roti/poori shape and cut it into two equal parts.
• Take one part, apply little water on the edges and join the edges to give it cone shape.
• Fill the prepared cone with stuffing, apply little water on the edges and seal it.
• Repeat the process to make remaining samosas.

Frying process:

• Heat sufficient oil in a kadai or thick bottom pan, let the oil heat properly.
• Once the oil is heated, reduce the flame to low
• Put 3-4 samosa at a time in hot oil, fry it on low flame for 2 minutes.
• Fry it on low flame till it turns golden brown from both sides, keep flipping in between.
• Once the samosa turns golden brown, take it out on the kitchen towel.
• Repeat the process to fry remaining samosa.
• Samosa is ready, serve hot with green chutney and red chutney.

Dough Ingredients:

• 2 cups warm water
• 2 ½ tbsp sugar (added to yeast mixture)
• 1 pouch dry yeast
• 6 tbsp shortening
• 5 cups (1.2 Ltr.) all purpose flour
• 1 ¼ tbsp baking powder
• ½ cup sugar (added to the flour mixture)

• 2 lbs Chicken, chopped into small pieces
• 3 tbsp lard or shortening
• 2 tbsp garlic, minced
• 1 large onion, minced
• 2 tbsp cornstarch, diluted in ¼ cup water
• 4 tbsp soy sauce
• 4 tbsp sugar (Brown sugar when possible)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce

Cooking Method:

1. Cook the Asado filling by heating the shortening in a pan
2. Saute the garlic and onions
3. Put-in the Chicken and cook until the color of the outer part turns light brown
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes
5. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside

Dough Making :

1. Add in warm water in a bowl, then add the yeast and sugar and let the yeast react or bubbles about 10 mins, then add the oil.
2.  Add in: Flour with baking powder, and sugar.
3. Knead them using bread mixer, or if you do it manually, (refer our manual dough making). I usually do mine by mixer or bread dough maker.
4.  Let it rise atleast two (2) hour, then cut them into equal sizes desired.  ( I can make mine into 30 equal sizes).
5. Flatten the dough until a round shape is formed using a rolling pin.
6. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
7. Place the siopao in a steamer and steam for 15 minutes.
8. Serve hot with Panlasang Pinoy Siopao Sauce if you want the sauce, or simply use catsup sauce. 

Enjoy!!!

Prep. 10m. Cook:15 mins. Ready in 25mins.

Ingredients:

• 2 3/4 cups of all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• few sesame seeds for decoration about 1 1/2 tbp.

Cooking Method:

1. Preheat the oven to 180 degree. In a medium bowl, stir together the flour, baking soda, and salt; then set aside.
2. In a large bowl, cream together the margarine and 2 cups sugar until light fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in in the dry ingredients until just blended.
3. Roll the dough into the walnut sized balls and roll the ball  in sesame seeds.
4. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
5. Bake for 8-10 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

For the Crust:

• 1 cup of all purpose flour
• 1 egg yolk
• 1/2 tsp vanilla
• 1/2 tsp salt
• 2 tbsp sugar
• 3 tbs of water
• 65 g cold butter

For the Egg pie Filling

• 1 can (375 ml) evaporated milk
• 3 eggs + 1 egg yolk
• 1 egg white
• 1 cup sugar
• 1/4 cup water
• 1 tsp vanilla
• 1 1/2 tbsp corn flour( corn starch )