• 1 kg ground pork
• 2 cups red onions, chopped
• 1/3 cup minced garlic
• 1 cup minced carrots
• 1/2 cup cornstarch
• 2 tsp iodized salt
• 2 tbsp sugar
• 1-2 tsp five-spice powder
• dry beancurd sheets
• oil, for frying

Cooking Instructions:

1. Mix together all ingredients except the beancurd sheets. Make sure to mix it very well to evenly distribute seasonings.
2. Divide meat mixture into 12 portions. Layer down a piece of beancurd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
3. Steam kikiam for 15 minutes. Cool and keep.
4. To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

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The post Authentic Kikiam Recipe appeared first on Kusina Master Recipes.

• 1 plain tikoy, cut into finger thick strips
• 5-6 pc lumpia wrapper
• slurry for securing wrapper
• oil for deep frying
• mandarin oranges for garnish

Wrap tikoy with lumpia wrapper and deep fry. Set aside.

Chocolate dip:

• 100g tablea chocolate, unsweetened
• 1/2 cup water
• 2 tablespoon water
• 1 tablespoon butter

Cooking Instructions:

1.  Place everything in a pot and stir. Serve with tikoy and mandarin oranges on the side.

Image: pepper.ph

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The post Tikoy Lumpia With Chocolate Dip Recipe appeared first on Kusina Master Recipes.

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Teaspoon rapid rise yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)

For the Filling:

• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1 1/2 Tablespoon softened butter
• 1 Teaspoon vanilla

Cooking Instructions:

1. Mix together warm milk, yeast, sugar and eggs.
2. Mix  flour and salt,  add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4  roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350°F for about 5 minutes, brush the top  with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Notes:
–If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
–Use warm damped cloth or towel in covering the dough.
–Use all purpose flour as the substitute for bread flour.

Source: pinoyhapagkainan.com
Image: angsarap.net

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The post Pan de Coco Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 1 tablespoon sesame oil
• 3 teaspoons grated ginger
• 4 teaspoons grated garlic
• 2 tablespoons miso paste
• 4 cups chicken broth
• 4 cups water
• 250 grams dried shitake mushrooms, sliced thinly
• 150 grams pork belly, sliced thinly about 1 mm thick/ bacon cut
• 250 grams soba noodles
• ½ cup chopped scallions or chives
• 2 pcs hardboiled egg, cut in half
• 1 cups shredded carrots
• Hot sauce to taste
• Crunchy breadcrumbs for topping

The post Soba Noodle Soup Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 500 g fresh miki
• 200 g pork belly fat, sliced into small pieces
• 200 g beef, minced
• 2 cups chicharon, crushed
• 1/4 head cabbage, sliced
• 100 g bean sprouts
• 3-4 cups chicken stock
• 1/2 cup soy sauce
• Fish sauce, to taste
• 1 red onion, sliced
• 1 head garlic, minced
• Freshly ground black pepper
• 3 pcs eggs, sunny side-up
• Oil
• Calamansi

The post Pancit Batil Patung Recipe appeared first on Kusina Master Recipes.

• 6 pieces of sliced bread, cut diagonally, edges removed
• 2 cups of milk
• 2 eggs, beaten well a dash of salt
• Butter or oil to grease frying pan.

Cooking Instructions:

1. Dip each triangle of toast into the egg-and-milk mixture’
2. Heat frying pan over low fire, and brush some butter or oil evenly on it.
3. Put toasts on the pan and fry until golden brown on both sides.
4. Sprinkle sugar on toasts, if desired.

Image: mccormick.com

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The post French Toast Recipe appeared first on Kusina Master Recipes.

• 6 large pan de salt, halved butter
• Salt and pepper to taste
• ½ cup tomato paste
• 1tsp. hot barbecue sauce
• 1 cup chopped salami or hotdog
• 1 tbsp. sweet mixed pickles,
• Chopped
• 1 tsp. chopped red bell pepper
• 1 cup grated cheese
• 2 large frankfurters, sliced
• diagonally
• 1 hard boiled egg, sliced (optional)

Cooking Instructions:

1. Remove some of the inner part of the bread. (Another way is to remove all the soft  inner parts and leave only the crusty portion.)
2. Butter the remaining  parts. Season with salt and pepper.
3.  In a mixing bowl, combine tomato paste, barbecue sauce,  salami or hotdog, pickles, and bell pepper.
4. Fill each half of pan de salt  with the mixture.
5. Cover each piece with grated cheese.
6. Garnish each with slices of frankfurter and a slice of hard-boiled egg.
7.  Bake at 250”F until the cheese melts.

Image: janiscooking.wordpress.com

The post Pizza Pandesal Recipe appeared first on Kusina Master Recipes.

• 1 cup nonfat milk
• 1/2 cup sugar
• 2 packages yeast
• 1/2 cup warm water, 105 to 115 degrees F
• 1/2 cup nonfat egg substitute
• 1 teaspoon vanilla
• 1 1/2 teaspoons salt
• 6 cups flour
• 1 grated lemon zest
• 1 cup mixed candied fruit
• 1 cup golden raisins
• 1 tablespoon butter, melted
• Powdered sugar
• Red candied pineapple

Cooking Instructions:

1. Heat milk and sugar in saucepan to scalding. Cool to lukewarm.
2. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved.
3. Add cooled milk mixture to yeast mixture in mixing bowl.
4. Stir in egg substitute, vanilla and salt.
5. Beat in 3 cups of flour and lemon zest.
6. Beat in remaining flour to make soft dough.
7. Knead in mixed candied fruit and raisins.
8. Knead about 10 minutes, until smooth and elastic.
9. Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour.
10. Punch down. Divide dough in half.
11. Roll first half of dough on lightly floured surface into oval about 1/4 inch thick.
12. Fold in half lengthwise.
13. Place on greased baking sheet.
14. Brush with half of melted butter.
15. Repeat with second half of dough.
16. Cover loaves and let rise until doubled, about 45 minutes.
17. Bake at 375 degrees F for 25 to 30 minutes, until golden brown.
18. Let cool to warm.
19. Sprinkle with powdered sugar and decorate with candied pineapple or cherries.

Image: creativemeinspiredyou.com

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The post Christmas Bread Recipe appeared first on Kusina Master Recipes.

• 6 ounces smoke cooked ham
• 4 ( 4 – inch square ) slices Swiss cheese
• 4 slices turkey breast
• 8 slices bread
• Oil (for frying)
• Confectioners’ sugar
• Raspberry jam
• Wooden picks

Cooking Instructions:

1. Layer 2 slices ham, 1 slice cheese and 1 slice turkey on each of 4 slices of bread. Top with remaining bread slices. Press sandwich firmly together; cut into quarters. Secure with wooden picks.
2. Heat oil to 350F degree in heavy 3 quart saucepan or deep fat fryer.

Image: chowhound.com

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The post Monte Cristo Sandwich Recipe appeared first on Kusina Master Recipes.

• 3 cups all-purpose flour
• 1/3 tsp. salt
• 2 tbsp. yeast
• 2 cups and 5 tbsp. cold water

Cooking Instructions:

1. Mix the flour and salt into a large pot.
2. Mix cold water with yeast. Stir for a couple of minutes.
3. Mix the water with yeast into the flour mixture. Stir for about a minute.
4. Use your hands and knead it until it becomes a solid block.
5. Add little flour if the dough is wet, and water if too dry.
6. Place the dough in a bowl and cover, let it rest for 2 hours until risen.
7. When the dough has risen twice its size, start kneading into thick long sizes and use a knife to cut into serving pieces.
8. Leave the mantou on a wooden board for 15 minutes for it to rise some more.
9. Place damp gauze on the bottom of the steamer.
10. Put buns on the steamer and let them steam on high heat for 10-15 minutes.
11. Turn heat off and let sit for 3-5 minutes more before removing the lid.

Image: chinasichuanfood.com

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The post Mantou Recipe appeared first on Kusina Master Recipes.