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Table of S mall Bites & Starters Chinese Five Spice Wings 2

Contents
Tongue Cold Cuts

Beef Heart Tacos

4

6
Small Bites and Starters
S ubs tantial mains Garlic Noodles 10

Microwave Salmon with Cauliflower Salad 12

Shrimp and Oatmeal Grits 14

Goat and Durian Curry 16

S w eet S tuff Turkish Delight 19

Chinese Five Spice Wings

Gulab Jamun Cream Puffs 21

Fake Twix 25 Tongue Cold Cuts

Beef Heart Tacos
Things to drink Spicy Pineapple Mojito 29

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100% Lokal Weng Weng 31

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 Chinese
Ingredients Procedure

Five Spice
W i ngs 01  Ina large bowl, whisk the cornstarch, baking powder, and
salt until combined. Add in the chicken wings and toss until
¾ lbs chicken wings
evenly coated. Set aside for 10 minutes.
½ cup cornstarch
02  Ina separate large bowl, whisk together ground ginger and

Wings
1 tbsp baking powder five-spice. Set aside.
½ tbsp salt 03  Heat oil in a large skillet until temperature comes up to 375F.
oil, for frying 04  Frythe coated chicken wings, tapping off the excess breading
before dropping in the oil. Fry the wings for 8-12 minutes or
until golden brown and cooked through.
S e as on i ng
05  Remove the wings from the oil and set on a baking sheet with
1 tbsp ground ginger a rack or paper towels to dry.
2 tsp five-spice 06  Addall the green chilies to the oil and let fry for 1-2 minutes,
4 green chilies, sliced and deseeded then remove with a spider or slotted spoon. Turn off the heat.
5 green chilies, halved and deseeded 07  Add the chilies and 1/4 cup of hot oil to the bowl with the
ginger and the five-spice. Stir until combined to make the
coating for the fried wings.
Everyone needs a recipe for 08  Add the chicken wings to the seasoning mixture and toss
wings in their back pocket, until coated evenly. Serve.
and this is one of my
favorites. Using just a few
ingredients, these wings are
a little bit spicy and super
flavorful. The five spice
gets toasted in piping hot
oil, warming the spices and
rounding out the heat from

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spicy green chilies.

Tal ia C ort e z

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 Ingredients Procedure

Another favorite recipe in
the modern-chinese realm,
this recipe uses a great off
cut. These tongue cold cuts
are the perfect introduction
to offal, because they are
tender and intensely beefy.
They make for the perfect
appetizer.
Tal ia C ort e z
1 beef tongue, about 700g
¾ cup light soy sauce
½ cup rock sugar
4 slices ginger
3 pcs star anise
¼ cup horseradish, for serving
¼ cup scallions, finely minced
for serving
1 tbsp green chili, finely sliced
for serving
01  Preparea large pot of boiling water. Add the tongue. Cook it
covered for 30 minutes. Drain and cool.
02  Once the tongue is cool enough to handle with your hands,
use a pairing knife to pull away the outer membrane of the
tongue beginning at the base towards the tip. Discard the
outer skin.
03  Ina large pot, add the soy, sugar, ginger, and anise. Stir over a
low flame until the sugar has dissolved.
04  Place
the cleaned tongue into the soy mixture. Add enough
water until it comes about 3/4 up the tongue.
05  Bringto a boil and lower the heat to a simmer. Cook covered
for two hours, or until it is tender. Flip the tongue over once
during the simmering process. Refrigerate the tongue and
cooking liquid for at least two hours before slicing.
06  Slice the tongue as thinly as possible and arrange it on a plate.
07  Skimoff any fat from the cooking liquid, discard the fat.
Spoon over some of the cooking liquid over the sliced tongue.
08  Garnish with scallions and chili. Serve cold with horseradish.

Tongue

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Cold Cuts 5
 Beef Heart Tacos
Literally eat your heart out
in a deliciously spicy taco
with a highly underrated
and underutilized cut of
beef: heart. The heart
has a more compacted,
heavy texture compared to
traditional beef cuts, which
we like to believe results in
a denser flavor. And I have a
special place in my heart for
offal and other odd bits.
B e a os me n a
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Ingredients
B e e f He art H ot Sa uc e
1 kg beef heart 15 pcs chili, dried
3 pcs chili, dried ½ cup vinegar
¼ cup olive oil ½ cup water
1 tsp annatto 2 tsp salt
½ cup vinegar 3 pcs garlic cloves, peeled
1 tsp salt 1 pc onion, quartered
2 pcs bird’s eye chili (sili labuyo), 3 pcs finger chili (sili pangsigang)
finely minced 5 pcs native tomato, quartered
2 pcs garlic cloves, finely minced 4 pcs bird’s eye chili (sili labuyo), red
2 tsp cumin powder
2 tbsp canola oil
S al s a C r uda
G a rn is h
2 pcs onion, minced
15 pcs soft tortilla (or 30 pcs for
6 pcs native tomato, diced into 1cm double-layer taco)
squares
2 pcs limes, cut into 16 wedges
⅛ bunch cilantro, chopped
100g Monterey jack cheese, grated
2 tbsp olive oil cilantro, as needed
¼ tsp cumin powder
salt, to taste
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 Procedure

B e e f He a rt 0 5   Remove from oven and add to the vinegar and chili mixture.
0 6   Mix and let all ingredients sit for another hour.
01  Clean the beef heart and remove any excess connective tissue,

Substantial Mains
veins, valves and excess fat. 0 7   Blend and store in a squeeze bottle.
02  Cut the heart into more manageable pieces about the size 0 8   Therewill be more hot sauce than you need for the tacos but you
of a steak. can store and use in place of your favorite hot sauce.
03  Butterfly each steak and set aside in fridge.
04  Heatup a pan and toast dried chilis until a smoky aroma starts S alsa Cruda
to come off the pan. The chili should darken as well.
0 1   Mix all ingredients together.
05  Add the olive oil to the pan and bring up the heat until the chilis
0 2   Taste and adjust seasoning to preference.
start frying. Remove from heat and place annatto. Stir and let
steep for an hour.
06  Meanwhile, mix vinegar, salt, garlic, sili labuyo and cumin Assembly
together in a bowl. Taste and season according to preference.
0 1   Heat up pan and add some oil. Wait for it to start smoking.
07  Afteran hour has passed, remove toasted chili from oil and place
0 2   Remove heart from marinade and pat dry.
in vinegar mixture. Strain oil into vinegar mixture and whisk

Garlic Noodles
well. Discard annatto seeds. 0 3   Add
to hot pan and sear till a nice brown crust forms on one side.
08  Let marinade cool down. Toss beef heart in it and let it marinate Turn and repeat.
at least overnight. 0 4   Removeheart from heat. Cook until medium rare and no more,
otherwise it will be rubbery. Microwave Salmon with Cauliflower Salad
0 5   In another pan, toast tortillas till pliable.
H ot s a uc e

01  Preheat oven to highest level.

0 6   Slice
the beef thinly and toss in some hot sauce (depending on Shrimp and Oatmeal Grits
the heat level you like).
02  Toastdried chilis in a hot pan. When it starts to give off its aroma
and change color, remove from heat, and place in a bowl.
0 7   Place beef on tortilla, and top with a tablespoon of salsa cruda.
Goat and Durian Curry
0 8   Sprinkle grated cheese and garnish with cilantro.
03  Cover toasted chilis with vinegar, water, and salt, and stir. Let
0 9   Serve with lime.
steep for at least an hour.

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04  While toasted chilis are soaking, mix all remaining ingredients
together, and place in hot oven. Let roast till there is a charred
layer formed on the vegetables.

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 Garlic Noodles Ingredients Procedure

1 tbsp + 2 tbsp butter 01  In

a pot over medium heat, add the first tablespoon of
6 large cloves garlic, minced butter and heat until melted.
02  Add the minced garlic and cook until garlic has softened
4 oz (lb) ramen or egg noodles
but is not browned.
1½ cups chicken broth
03  Remove the garlic from the pot and set aside.
2 tsp ground black pepper
04  In the same pot, add the chicken broth and the noodles.
Salt, to taste
05  Bringthe broth up to a boil and stir frequently, until the
noodles have cooked, and almost all of the liquid has
been absorbed, about 8 minutes.
06  Add the remaining two tablespoons of butter, the
reserved softened garlic, freshly ground black pepper,
and salt if needed.
07  Stir until well combined and serve.

Noods for noobs, this is one

of the lowest effort recipes
with the highest impact. For
someone who lacks finesse
in the kitchen, even I could
handle making this recipe
and pass it off as impressive.
The noodles are springy
and soft, and they shine in
a remarkably simple dish
that goes well with a freshly

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poured lager.

B e a Os me n a

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 Microwave Salmon This recipe was meant to be
a last-minute, microwave
with Cauliflower Salad
dinner-date situation, but
it's so good that it's become
my go-to dish at several
potlucks. It’s a sort-of baked
salmon with a mustard
glaze, and a side of shaved
cauliflower salad tossed in a
zesty, herbaceous dressing.
Best part? It's dummy-proof.
T r is ha K at ip u nan
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Ingredients
S al ad B as e
1 large head of cauliflower
S e as on i ng
½ cup parsley, chopped
2 tbsp dill, chopped
½ cup cashews, chopped
½ cup olive oil
2 tbsp lemon juice
1 tbsp capers
Salt and pepper, to taste
M us tar d - c r us t e d S al mon
16–20 oz salmon fillet
¼ cup mustard
2 tsp salt
2 tsp ground black pepper
2 slices of lemon, seeds removed
Procedure
01  Thoroughly wash the cauliflower and shave into thin slices.
Set aside.
02  Mixall the dressing components together in a bowl. Pour half
over cauliflower, tossing to coat. Set the other half aside.
03  Place the salmon on a microwave-safe dish. Spread the mustard
all over the surface of the salmon. Season with salt and pepper.
04  Shinglethe thin slices of lemon over the salmon to protect the
fish and prevent from overcooking.
05  Cover the dish tightly in plastic wrap then poke a few holes in
the plastic with a fork to allow the steam to escape.
06  Microwave the salmon for 3-5 minutes, depending on the setting
of your microwave.
07  If
the salmon is not yet done, cook in 30 second intervals until a
thermometer inserted in the thickest part reads 145F.
08  Remove from the microwave and remove the plastic.
09  Place the salmon on a platter with the shaved cauliflower salad.
10  Serve the remaining dressing on the side or on top of the fish.
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 Shrimp and Oatmeal Grits Ingredients Procedure

1½ cups oats (quick cook) 01  Add the oats and water in a large pan over medium-high heat.
3½ cups water 02  Stir
continuously until the oats begin to absorb the water, and
¾ cup white cheddar, grated the mixture starts to bubble, about 4 minutes.
03  When the oats are almost cooked and the mixture is slightly
4 tbsp parmesan, grated
thickened, add in the cheddar and parmesan.
2 tbsp olive oil
04  Stir
until the cheese is fully melted and incorporated and
6 strip bacon, diced
the oats are cooked and the mixture is thick.
3 cloves garlic, thinly sliced
05  Season with salt and pepper to taste and set aside, covered.
¼ kilo shrimps, peeled
06  In a separate pan, heat the olive oil.
¼ cup mushrooms, sliced
07  Add the bacon to the pan and begin browning it.
¾ tbsp tabasco
08  When the bacon is halfway done, add in the garlic.
4 tbsp chives, finely chopped
09  Continuecooking the bacon and garlic until the bacon is
golden and nearly crispy.
10  Addin the shrimps and the mushrooms, and combine
Oats are the only thing everything together until the shrimps are fully cooked,
I actively avoid eating, about 2 minutes.
but this recipe turns the 11  Addin the tabasco, half the chives, and season with salt
sometimes-wet sop into and pepper.
a glorious, textural dish. 12  Stir to combine and spoon over the oatmeal grits.
This cross between Italian 13  Garnish with the remaining chives and serve.
risotto and Southern grits
is a stroke of delicious
genius, transforming the
inane ingredient into a
spicy, savory bowl that is

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comforting to eat.

Pame l a C ort e z

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The stinky fruit may
polarize, but it works its
pungent magic in this
unique, hearty curry. Just
slightly spicy and slightly
sweet, with pieces of gamey
goat that turn pull-apart
tender from long and slow
cooking, it’s just the thing
to warm you on a chilly
evening.
Pat r ic i a B ae s
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Goat and Durian Curry
Ingredients Procedure
S p ic e M ix Sp ic e m ix
1 tbsp cumin seeds, whole 01  Toast all the whole spices and cashews individually.
10 pcs cashew 02  Place in a mortar and pestle or spice grinder and pulverize.
8 pcs cloves, whole 03  Mix with powdered nutmeg.
1 tsp coriander seed, whole
1 tbsp peppercorns, whole Sa m b a l
½ tsp nutmeg
01  Heat a pot over medium heat.
02  Add oil and sambal ingredients except the tomato.
S amb al
03  Cook aromatics until the ingredients soften and change color.
¼ cup canola oil 04  Add the spice mix, toss through the hot oil and immediately
2 pcs white onion, roughly chopped add the tomatoes.
5 pcs garlic cloves, peeled and sliced 05  Cook the tomatoes down until softened.
06  Remove from heat and blend until it forms a paste.
3 pcs red thai chili, roughly chopped
25g ginger, roughly chopped 07  Return to heat and cook the sambal paste until oil starts
to separate.
25g galanggal, roughly chopped
08  Add the coconut milk and durian jam to the pot. Cook down
200g tomato, cut into quarters (around
until slightly thickened.
6 small tomatoes)
09  Season to taste.
10  Add lamb and mix through to coat with the sauce.
11  Cook until lamb is tender (2–3 hours) and the sauce has thinned.
12  Adjust seasoning and sourness with tamarind paste.
13  Serve with steamed rice and garnish with coriander.
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 Sweet Stuff

Turkish Delight
Gulab Jamun Cream Puffs
Fake Twix

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Anything rose-flavored is
a hard pass for me. Since
most Turkish Delight recipes
include rosewater, my
dream of biting into these
powdery, jelly treats went
out the Narnia-designed
window. But with easy-to-
find ingredients (and no
rosewater), I can channel
Edmund Pevensie and
devour a whole jar easily.
A n ge l a Lim
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Turkish Delight
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Ingredients
2½ cups cold water
¾ cup cornstarch + 1/2 cup for
dusting candy squares
3 cups sugar
¼ cup corn syrup
½ tbsp vanilla extract
1 tsp almond extract
2 drops red or pink liquid food
coloring
cooking spray, or cooking oil (light
taste, like canola) for greasing pan
½ cup powdered sugar
Procedure
01  Pourthe water and cornstarch into a very large glass bowl
and whisk until cornstarch is completely dissolved.
02  Microwave for 2 minutes then whisk until smooth.
Microwave again until the mixture starts to turn opaque about
2 minutes and whisk again until thick.
03  Add sugar and corn syrup and heat for 5 minutes in
microwave, remove, then whisk until smooth. Repeat this
step twice, whisking every 5 minutes. Caution: mixture Will
be extremely hot.
04  At
the third repetition, add in the extracts and food coloring
and make sure color is evenly distributed. Heat for 5 more
minutes and mixture should be very thick and tacky.
05  Pourmixture into a well-greased loaf pan or 9×9 inch pan.
Spread evenly using a greased spoon or spatula.
06  Allow candy to set at room temperature, about 2-4 hours/
07  Once completely cooled and firm, dust with powdered sugar
and cut into squares before consuming.
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 Gulab Jamun Cream Puff
Ingredients Procedure

Pat e a C ho ux Pate a C houx

1 cup water 01  Melt butter and water in a saucepan.

6 tbsp butter
1 tbsp sugar
⅛ tsp salt
1⅓ cup flour
Say what you will about 4 to 5 whole eggs
dessert hybrids; when
½ cup crushed pistachios (save for
done right, they're great the assembly)
for showcasing each part’s
best bits such that the line
R os e wat e r Pas t r y C re a m
between them become
seamless. Here we take the 2¼ cup milk
flavors of gulab jamun and 6 egg yolks
fuse it into one of cream ⅔ cup sugar, divided
puffs for a dessert you’ll be
⅓ cup cornstarch
having second and third
2 tsp rosewater
helpings of.
C arame l
Pat r ic i a b ae s 1¼ cup sugar
⅓ cup water
02  Add sugar and salt and bring to a boil.
03  Add in flour all at once.
04  Combine the flour into the liquid until it comes together into
one large ball and pulls away from the sides.
05  Transfer
the dough into a mixer fitted with a paddle
attachment.
06  Beat on medium speed until completely cool.
07  Addin the eggs one at a time, fully incorporating each egg
before adding another.
08  After
the fourth egg is fully combined, run your finger
through the dough to test it.
09  The dough should slowly come back together.
10  Add in the fifth egg if the dough is still too dry.
11  Placethe dough into a piping bag and cut a one-inch
sized opening.
12  Pipe onto a sheet tray lined with parchment paper.
13  Each puff should be about 3 inches in diameter.
14  Bakein a 425F oven for 10 minutes, then turn down the
temperature to 350F and bake for 10 more minutes or until
golden brown.
15  Remove from oven and set aside to cool.

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 R os e wate r Pa st r y Crea m Assembly

01  In
a bowl, whisk together egg yolks, half the sugar,
and cornstarch.
02  Place the milk, rosewater, and the other half of sugar
in a saucepan.
03  Heat the sugar and milk mixture until just bubbling.
04  Pour the hot milk into the egg yolk mixture while
stirring constantly.
05  Pourthe mixture back into the pot and whisk
continuously until thick, about 3-5 minutes.
06  Do not overcook or the pastry cream will not
be smooth.
C a ra m e l
0 1   Place the crushed pistachios on a plate.
0 2   When the caramel is ready, dip the cooled puffs halfway into
the caramel.
0 3   After the caramel, dip the puffs into the pistachios.
0 4   Place
the puffs on a sheet tray lined with parchment paper or
foil with the caramel side down; this creates a flat and shiny
surface on the tops of the puffs.
0 5   When all puffs are cooled, carefully peel away from the foil
and turn over.
0 6   Slice
the puffs in half with a serrated knife, taking care not to
crush them.
0 7   Fill with the rosewater pastry cream.

01  Pour the sugar into the center of a saucepan.

02  Pour the water around and on top of the sugar.
03  Cookthe sugar and water over a high heat until dark
amber in color, about 10 to 20 minutes.
04  Avoid stirring the caramel; just swirl the pot to even
out the color.
05  Remove from the heat.

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 Ingredients Procedure

B iscu it B isc uit

2 cups all-purpose flour 01  Preheat the oven to 325 degrees Fahrenheit.
2 tsps baking powder 02  Whisk all the dry ingredients in a mixing bowl, then set
1/4 tsp salt it aside.
03  Using
a mixer, beat the butter and sugar in a separate bowl
1 cup (2 sticks) unsalted butter, at
room temperature on medium speed until mixed well.

Fake Twix
This is one of Pepper’s OG
recipes that continues to
be a favorite of our readers.
A take on the popular
English dessert millionaire
shortbread, this layered
treat is disgustingly sweet,
and really passes for a
homemade version of the
popular candy bar.
1/2 cup sugar
C arame l L ay e r
1/2 cup (1 stick) unsalted butter,
chopped up
1/2 cup of brown sugar
2 tbsps light or dark corn syrup
1 14-oz can of sweet condensed milk
C h oc o l at e Laye r
12 oz chocolate, finely chopped (we
used bittersweet)
1/2 cup (1 stick) unsalted butter, cut
into 8 pieces
04  Withthe mixer on low, gradually add the dry ingredients,
and beat just until combined.
05  Pour the dough into the (buttered/greased/oiled) baking
pan and press it in carefully. It’s up to you how thick or
thin your layer will be.
06  Bake for 35-40 minutes, or until the crust is golden brown.
Stick a fork in it to see if it has nice little crumbles. Let it
cool once you take it out of the oven.
C a ra m e l L ay e r
01  Put the butter, sugar, corn syrup, and condensed milk
in a saucepan.
02  Startthe heat at medium, and work your way up to medium-
high once the butter has melted completely. This should take
it up to a boiling point, and once it starts to bubble, reduce it
to a simmer.
03  Whisk constantly until the caramel starts to thicken.
04  Pourthe thickened caramel mixture over the cooled biscuit,
and use a spatula to spread the caramel out evenly.

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05  Putthe baking pan in the fridge for an hour, so that the
caramel gets relatively hard.

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 B iscu it

01  Preheat the oven to 325 degrees Fahrenheit.

Things to Drink
02  Whisk all the dry ingredients in a mixing bowl, then set
it aside.
03  Using
a mixer, beat the butter and sugar in a separate bowl on
medium speed until mixed well.
04  With the mixer on low, gradually add the dry ingredients, and
beat just until combined.
05  Pour the dough into the (buttered/greased/oiled) baking pan
and press it in carefully. It’s up to you how thick or thin your
layer will be.
06  Bake for 35-40 minutes, or until the crust is golden brown.
Stick a fork in it to see if it has nice little crumbles. Let it cool
once you take it out of the oven.

Spicy Pineapple Mojito

100% Lokal Weng Weng

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I love a boozy brunch and
this Pineapple mojito is
perfect for day drinking. It’s
your classic mojito powered
by pineapple and played up
a bit more with a hint of
ginger and chili— the sweet,
tart, and spicy elements
make for a zingy cocktail
that will make you go for
seconds.
T r is ha K at ip u nan
Spicy Pineapple Mojito
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Ingredients Procedure
C o c k tai l 01  Ina small bowl, mix the white sugar, chili powder, and salt
until well combined. Pour mixture onto a plate. Prepare two
2 tbsp lime juice
high glasses and rub the rims with the lime wedge. Dip the
2 tbsp white sugar rims of the glasses into the salt, sugar, and chili mixture.
2 pieces ginger, cut into 1 inch slices 02  Dividethe lime juice, white sugar, ginger, and mint leaves
½ cup mint leaves evenly between the two glasses. With a pestle or muddler,
mash the ingredients until the sugar is dissolved and the
1 cup ice
ingredients have broken down.
1 cup pineapple juice
03  Divide the rest of the ingredients between the two glasses,
¾ cup white rum starting with the ice, then the pineapple juice, followed by the
Soda water rum. Stir the drink to combine the flavors, and top off with
soda water. Serve.
G arn i s h
½ cup white sugar
1 tsp chili powder
1 tsp salt
1 lime wedge
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 Ingredients Procedure

100% Lokal Weng-Weng 2 jiggers vodka

2 jiggers rum
2 jiggers tequila
01  Put

02  Shake

03  Serve
all ingredients in a tumbler.
well.
immediately.
2 jiggers brandy or whiskey
2 jiggers gin
2 jiggers grenadine syrup
1 cup orange juice
1 cup pineapple juice
Enough ice

This needs no introduction.

With five different types of
alcohol, weng-wengs pack
an alcoholic punch that
makes you question your
life decisions immediately
when you wake up. For a
truly authentic experience,
share this all-Pinoy drink
with friends to unlock the
best versions of yourselves.

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A n ge l a Lim

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