[EPISODE 1/JULY 3] STEAMED LAPULAPU with Leeks Ingredients: 1 whole approx.

2 k fresh lapulapu 50 ml oyster sauce 50 ml Japanese soy sauce 50 ml dark mushroom soy sauce 1 jigger Chinese wine 300 grms julienne onion leeks 20 grms coriander leaves 50 grms thinly sliced ginger 50 ml cooking oil 2 grms salt 50 grms sugar 1 grm white ground pepper 1 cup chicken stock 2 big plum tomatoes 1 cucumber Procedure: 1. Blanch the head of lapulapu to open, then sprinkle with salt. 2. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock. 3. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork. 4. Garnish with julienned leeks (white part only) on top of lapulapu. 5. Have ready over-heated cooking oil and pour on top just before serving. 6. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu.

[EPISODE 3/JULY 17] BEEF SALPICADO Y PICANTE Ingredients: 500 grms. beef tenderloin chunks 100 grms. chopped garlic 50 grms. white onion 50 grms. celery 2 jiggers red wine 1 tspn. paprika cup soy sauce 1 tspn. chicken powder 2 jiggers brandy 500 grms. mashed potato 1 tspn. salt 50 grms. chopped parsley 1 tspn. crushed peppercorn 1 cupped olive oil 50 grms. green chilli Bruschetta as many as needed Procedure: 1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil. 2. Saut the garlic in olive oil, celery, onion and green chilli. Flamb with brandy the marinated beef until done. 3. Have ready mashed potato on plate filled with sauted beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.

[EPISODE 3/JULY 17] PAELLA VALENCIANA Ingredients: 30 grms. bacon macedon 50 grms. brunoise white onion 30 grms. brunoise peeled garlic 100 nl. olive oil 100 grms. chicken chunks 100 grms. pork chunks 150 ml. tomato sauce 5 grms. paprika 5 grms. saffron 1 kg. calrose rice 200 grms. squid rings 10 pcs. mussels 3 100-gram pcs. crabs cut into 4 10 pcs. clams 10 pcs. shrimps with shell 50 grms. red and green bell pepper batonnets 1 50-gram pc. chorizo de bilbao 50 grms. blanched and frozen green peas 2 pcs. hard-boiled eggs cut into wedges 2 pcs. lemon wedges 10 pcs. asparagus spears 10 grms. bouquet of parsley Procedure: 1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil. 2. Saut the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock. 3. Allow to boil, then add the squid. Stir once then season with salt and pepper. 4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo. 5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400F from 30 to 45 minutes or until done. 6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, boquet of

parsley. 7. Before serving, drizzle with olive oil. *PAELLA STOCK Ingredients: 2 liters water 200 grms. shrimp heads 300 grms. chicken bones 300 grms. fish bones 300 grms. pork bones 1 tspn. egg yellow food color 300 grms. Mirepoix

[EPISODE 4/JULY 24] CRISPY CHICKEN CHOW MEIN

Ingredients: 500 grms. julienned chicken breasts 50 grms. cafrots 50 grms. red and green bell peppers 50 grms. celery 50 grms. kinchay 50 grms. white onion 50 grms. cabbage 50 grms. leeks 50 grms. shiitake mushrooms 50 grms. snowpeas 50 grms. pureed garlic 50 grms. pureed ginger 1 jigger Chinese wine 100 grms. cornstarch 2 tbspns. chicken powder 2 cups chicken stock 50 grms. spring onion 500 grms. canton noodles 1 liter cooking oil 1 tspn. salt & pepper Procedure: Deep fry the canton noodles until crispy and set aside. Saut in wok puree of ginger and garlic, flamb with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while. Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.

[EPISODE 4/JULY 24] CHICKEN RELLENO

CHICKEN RELLENO Ingredients: 1 whole deboned chicken 500 grms. minced chicken breasts 25 grms. raisins 25 grms. pistachio nuts 50 grms. ham chunks 6 pcs. hard-boiled quail eggs 3 pcs. chorizo de bilbao 230 ml. all-purpose cream blanched carrot strips 500 grms. beaten eggs 1 tspn. salt 100 grms. all-purpose flour 50 grms. white onion brunoise 1 tspn. salt and pepper 2 pcs. big apples 1 tspn. paprika Procedure: 1. Combine minced chicken, raisins, pistachio nuts, cooked ham chunks, brunoise onion, all-purpose cream, egg, flour, salt and pepper. 2. Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao. 3. Wrap in aluminum foil then roast in oven for one hour or until done. 4. Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown. 5. Cut into portion size. Arrange on plate and garnish with apple swan.

[EPISODE 5/JULY 31] OVERSIZED BURGER Ingredients: 700 grms. minced lean meat 300 grms. beef fat 6 pcs. white loaf bread 1 cup fresh milk 500 grms. brunoise white onions 1 tbspn. salt 1 tbspn. white pepper 1 tbspn. chicken powder 3 pcs. beaten eggs 50 grms. parsley 1 pc. jumbo burger bun 6 pcs. pickled cucumber (sliced lengthwise) 500 grms. iceberg lettuce 500 grms. tomato slices 500 grms. cucumber (sliced lengthwise) 10 pcs. black olives 2 cups mayonnaise 300 grms. flour 2 pcs. bamboo skewers (12 in.) Procedure: Combine lean beef and fat. Mash together white part of loaf bread into milk, white onion, salt, pepper, egg, chicken powder and flour. Form everything into round-shape patty, then grill in griddle until done. Cut the jumbo burger buns into three. Spread mayonnaise on each layer. Bed with lettuce, tomato, pickles, cucumber, onion and, lastly, the patty. Garnish with skewered black olives, pickles, tomato, cucumber and parsley.

[EPISODE 5/JULY 31] JUMBO CHICKEN EMPANADA Ingredients: 1 k minced chicken breast 200 grms. raisins 100 grms. chopped onions 4 pcs. hard-boiled eggs (chopped) 300 grms. blanched potato cubes 1 k empanada dough 2 pcs. beaten eggs 300 grms. flour 50 grms. chopped garlic 1 tbspn. turmeric powder Procedure: Saut garlic, onion, minced chicken. Add turmeric powder. Set aside until cold. Add hard-boiled egg, potato, raisin, and set aside. Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center. Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal. Have ready heated oven 250F and bake for 30 minutes or until done.

[EPISODE 6 / AUG 7] ROAST BEEF SHAWARMA STYLE WITH VEGGIE AND Ingredients: 2 k sirloin beef (cut thinly) 500 grms. onion rings 500 grms. tomato slices 1 tspn. salt 1 tspn. crushed black peppercorn cup mustard 35 pcs. pita bread 500 grms. cucumber 1 pint sour cream 1 pint yogurt 1 small bot. hot sauce

Procedure: Season the skewered sirloin with salt, crushed peppercorn and mustard alternately with tomato and onion. Roast in oven for 1 hour. Transfer to Salamander until become brown. Garnish roast beef and pita bread with cucumber, tomato and onion. Add hot sauce, yogurt and sour cream according to taste.

* after procedure 1, to add juicyness ibblender ung sliced onion, tomatoes and olive oil. then mix it with the beef. =)