Pepper Cookbook 2MB V21

Table of ContentsMushroom Spinach Baked Eggs

White Chocolate Champorado with Crispy Dried Squid

Bacon Beast Burger

Lays Crusted Chicken Fingers with Garlic-Kesong Puti Dip

Lazy Paella

Pancake House Tacos

Chocolate Beer Trues

Cheesy Kare-Kare Pasta

Bacon-Wrapped Sushi

Jollibee Poutine

Cream Soda

Nico Gocos BonChon Kimchi Pizza

Lamb Biryani Burger

This is one of those no-frills recipes that just combines all my favorite basic ingredients together and simply delivers!

Mylene Chung

This is one of those no-frills recipes that just combines all my favorite basic ingredients together and simply delivers!

- Mylene Chung

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Melt butter and saut onions for 2 minutes.Add in sliced mushrooms and spinach and saut for 3-5 minutes.Season with salt and pepper then transfer to a plate.In a casserole, layer the bread slices.Top with sauted mushrooms.Crack eggs open on top and pour in milk all around.Top with grated cheese.Bake in 375F degrees preheated oven for 20-30 minutes or until browned.Serve immediately.

Procedure

2 tbsp butter1 onion, sliced3 cups assorted sliced mushrooms1/2 cup blanched spinachSalt and pepper, to taste1/2 cup milk3-4 slices bread3-4 eggs1/4 cup grated cheese

Ingredients

Total Time: 60 minutesYield: 2-3 servings

MushroomSpinach Baked Eggs

White Chocolate Champorado with Crispy Dried SquidTotal Time: 35 minutesYield: 2-4 servings

Ingredients Procedure

1 cup malagkit or glutinous rice, rinsed and drained5 cups water6 ounces white chocolate1/4 cup sugar1/2 can evaporated milk, or a cup of whole or low-fat milkA pack of dried squidOil, for frying

Heat some oil in a shallow pan on a medium-high heat. Slowly drop in the dried squid one at a time. Dont crowd the pan. Fry until golden brown, about 3-5 minutes. Set aside.Bring the rice and water to a boil in a medium saucepan over high heat. Reduce the heat from medium-to-low and let the rice simmer gently.After 10 minutes, add the white chocolate and sugar. Whisk until everything is thoroughly combined.Let the rice simmer for a while longer until it is perfectly cooked, another 10 minutes.Serve hot or chilled and top with the crispy dried squid.

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Its one of those brilliant combinations that made me wish Id thought of it. Just a fantastic idea.

- Lars Roxas

Its one of those brilliant combinations that made me wish Id thought of it. Just a fantastic idea.

Lars Roxas

This recipe was the reason I first heard about pepper, and the first time I ever visited the site!

Pam Cortez

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Pat Tyrolian bacon and scallops dry with paper towels. Toast the whole wheat bun.Heat oil in a pan over a medium flame.Add a bit of oil in the pan and melt the butter.Add Tyrolian bacon. Fry until outer part becomes crisp and golden brown. Set aside.Add scallops, frying each side for 1 and a half minutes. Set aside.Add asparagus spears. Cook until slightly charred, then set aside.Slice whole wheat bun in half. Pile bacon, scallops, and asparagus.Drizzle with Hollandaise before adding the top bun.

Procedure

1 slab Tyrolian bacon, cut into pieces3 large scallopsAsparagus spearsAs much butter as you want (we used three tabelspoons for this recipe)1 pack Hollandaise sauceWhole wheat bun

Ingredients

Total Time: 20 minutesYield: 1 burger

This recipe was the reason I first heard about pepper, and the first time I ever visited the site!

- Pam Cortez

Bacon BeastBurger

I love the recipe because the preparation is simple but the outcome is impressive enough for a dinner party.

Dianne Camacho

I love the recipe because the preparation is simple but the outcome is impressive enough for a dinner party. I also love the fun aspect of using potato chips in the breading. The kesong puti garlic dip adds a Filipino component in the dish and takes a simple chicken fingers recipe up to Pepper.ph level.

- Dianne Camacho

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In a shallow bowl, place eggs and milk. Whisk until well combined.In another bowl, combine breadcrumbs, crushed potato chips and oregano. Mix well.Pat dry chicken thighs. Season with salt and pepper. Dredge in flour, dip into egg mixture and then cover with breadcrumb-potato chip mixture.Place on a lined sheet pan and bake at 350F for 15-20 minutes or until cooked all the way through.For the dip, combine all ingredients in a small bowl. Mix well and adjust seasoning according to desired taste. Serve with chicken.

Procedure

kilo Bounty Fresh boneless chicken thighsSalt and pepper, to season1 cups all-purpose flour2 large eggs1 tablespoon milk1 cup Japanese breadcrumbs1 cup crushed Original Lays Potato Chips tablespoon dried oregano

Ingredients for the Lays Crusted Chicken

Total Time: 15-20 minutesYield: 4-6 servings

Lays Crusted Chicken Fingers with Garlic-KesongPuti Dip

Ingredients for the Garlic-Kesong Puti Dip

1 block kesong puti, mashed1 cup sour cream1 head roasted garlic, peeled and mashed1 tablespoon chopped green onionsSalt and pepper, to taste

The Lazy Paella is the epitome of how I first connected with Pepper. Paella is o!en seen as an intimidating, intermediate-level dish, but the Pepper team whipped it up in a way that almost anyone can make it. Its the perfect recipe for apartment kitchene"e heroes who forget about whatever it is they stuck in the ref. Recipes like these make cooks out of the likes of myself, who once couldnt stand to stay too near a pan with hot oil or cut a tomato. It took real adulthood to kick my bu" into the kitchen, and I have since learned to deal with hot oil and enjoy myself.

For those who live alone and away from home, may you find the courage to cook, and enjoy this dish as much as I do.

- Mia Marci

Procedure

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Saut onions and chorizo/spiced sausage until onions caramelize and the chorizo begins to curl.Add in the beans, bell pepper, shrimp. Wait for the shrimp to change color on all sides, then remove the shrimp from the pan.When the beans and bell pepper soften, add in the cooked rice and mix them all together in the pan.Add in the tomato sauce and mix. Season with salt and pepper and the chili flakes.Add in the shrimp, mix again until everything is incorporated well. Squeeze a few slices of lemon all over.Serve with the sliced egg on top.

About 4 pcs shrimp; skin removed, de-veined (you can add in fish fillet, other shellfish, too)A few slices chorizo or spiced sausage (use chicken breast if you want)Half an onion, slicedSalt and pepper + chili flakesHalf a can of peas2 cups cooked riceString beansHalf a bell pepper1 tomato, sliced1 boiled egg, slicedHalf a lemon1 sachet tomato sauce

Ingredients

Total Time: 30-40 minutes, less if you use le!oversYield: 1-2 servings

Lazy Paella

Its the perfect recipe for apartment kitchene"e heroes who forget about whatever it is they stuck in the ref.

Mia Marci

The Pancake House Taco is one of my all-time favorite food classics, and it delights me to no end.

Kat Iriberri

The Pancake House Taco is one of my all-time favorite food classics, and it delights me to no end that I can replicate it pre"y (105% Hackuracy!) closely in my own home for the fraction of its sadly he!y price. Plus, its is crazy easy to make.

- Kat Iriberri

Procedure for the Beef

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In a pan, saut the garlic and onions in oil until the onions are translucent.Add the beef and cook until browned. Throughout the cooking process, drain out as much liquid as you can from the pan and the beef with a large spoon or by gently tipping your pan over the sink.In a separate bowl, dissolve the taco seasoning in half a cup of water, per the instructions in the packet. Pour the liquid into the pan with the beef and add the tomato paste. Youll know the beef is done once it has absorbed most of the seasoning liquid.Transfer the beef to a bowl to cool.

1 tbsp olive oil2 cloves garlic, chopped1/4 onion, chopped1/2 kg ground beefOne pack of taco seasoning1/2 cup water2 tbsp tomato paste

Ingredients for the Beef


Pancake HouseTacos

2 tbsp regular (not extra virgin) olive oil3 1/2 tbsp white vinegar3/4 tbsp sugarPinch of salt

Ingredients for the Dressing

Shredded lettuceGrated local cheddar cheeseDiced tomatoesChopped onionsTaco shells

Other Ingredients

Procedure for the Dressing

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Mix the oil, vinegar and sugar together in small bowl with a fork.Add salt and/or more sugar to taste.

Assembly

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While there are no rules to taco assembly, I find that layering the beef at the bottom works best since it minimizes the mess.I drizzle the dressing over my assembled taco with a spoon. Alternatively, you can toss your chopped tomatoes and onions into the dressing.

ProcedureIngredients

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Place the chocolate and heavy cream in a heat-proof bowl or double broiler over simmering water (make sure the bowl doesnt touch the water.)Let the chocolate and cream heat up for 3 minutes. Whisk mixture until fully incorporated.Remove the bowl from the heat and let it cool for about 20 minutes. Slowly stir in the beer.Pour the finished mixture into a shallow dish and cover with plastic wrap.Refrigerate until set, about 3 hours.Take the truffle mixture from the refrigerator. Using a melon-baller, scoop out the truffles. Form the truffles by hand and place them on a parchment-lined bake sheet.Dust truffles with unsweetened cocoa powder to finish, chill until ready to serve.

10 oz. dark chocolate1/2 cup heavy cream3-4 tbsp of beer (use your favorite beer, I used Stella Artois for this recipe)Unsweetened cocoa powder, for dusting

Total Time: 35 mins + 3 hours chilling time Yield: 20-25 trues

This recipe combines three of my favorites. Nothing like the sweetness of chocolate, the calm of beer, and the warmth of the oven.

- Gela Velasco

Chocolate Beer Trues

Nothing like the sweetness of chocolate, the calm of beer, and the warmth of the oven.Gela Velasco

Cheesy Kare-Kare Pasta

The first time I saw this recipe,my jaw dropped.Adee de Leon

Procedure

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Cook the pasta as indicated in the package directions.In a saucepan, prepare Kare-Kare sauce from this recipe, or heat up your leftover sauce.While the sauce is heating up, remove the waxy part of your Brie, and chop it up into fine pieces so that it melts evenly in the sauce.Once the Kare-Kare sauce starts to bubble, add in chopped Brie.Stir until the sauce has thickened and set aside.Heat some oil in a separate pan.Open the can of corned beef (we recommend a premium, imported brand), and shred the beef.Once the oil starts to sizzle, add the shredded corned beef, and cook until toasty (it should resemble adobo flakes).Set aside.

Ingredients


3 1/2 cups Kare-Kare Sauce (or leftover Kare-Kare Sauce)1/2 wheel Brie1 can premium corned beefOil for deep-frying1 tsp. sweet shrimp paste (bagoong)1/2 kilo linguine

After draining the pasta, place it on a serving plate.Pour the cheesy Kare-Kare sauce over the pasta.Top with a teaspoon of sweet bagoong.Serve the corned beef flakes on the side (but mix together when youre about to eat it).Enjoy!

Assembly

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The first time I saw this recipe, my jaw dropped. I looked like a glorious abomination; a monstrous culinary Frankenstein born out of the most random assortment of ingredients and developed by a diabolical chef working in the darkest corners of weight-watchers Hell.

I havent go!en around to making it yet, but its bookmarked in my browser, awaiting the day that Ill bring this majestic beast from its harmless slumber in cyberspace to the plates of the hungry, unsuspecting members of my household.

- Adee de Leon

Rolling it up with rice into sushi makes for a good meal you can pop in your mouth anytime.Mikka Wee


Bacon-Wrapped Sushi

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1 kg bacon, good qualityBlanched asparagusCream cheeseCrabsticksCucumber stripsEnoki mushrooms, washedRoasted tamago strips (see recipe below)

Ingredients for the Bacon Sushi

Measure rice and water in rice cooker.Leave rice grains in water for 20 minutes. Cook until done.While waiting for the rice, boil together vinegar, sugar, mirin, and salt until melted.Mix vinegar into cooked rice while still warm. Set aside to cool.

2 whole eggs2 tsp sugar2 tsp mirin2 tsp light soy sauce

Ingredients for the Sushi Rice

2 cups Japanese rice grains2 cups water1/4 cup Del Monte vinegar (or Japanese Vinegar)2 tbsp sugar1 tbsp Mirin1/2 tsp salt

Procedure for Roasted Tamago

Whisk all ingredients together.Heat a non stick pan and put a teaspoon of oil.Cook egg like an omelet without filling, toast one side, and then flip.Cool and slice into strips.

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Procedure for Bacon

Preheat oven to 350 degrees Fahrenheit.On a foiled tray, arrange bacon strips side by side until they total the size of a sheet of paper.Top with another foil and secure bacon by putting another tray on the previous layer.Bake for 15-25 minutes or until browned but still bendable or soft enough to roll.Cool and use to assemble the sushi.

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Ingredients for the Roasted Tamago

Procedure for Sushi Rice

Despite all the thick-slabbed and artisanal bacons in the market today, my favorite form of bacon remains to be the packaged type you can get in groceries the thin, honeycured kind that crisps up like chicharon when deep-friedit holds a lot of childhood memories. Rolling it up with rice into sushi makes for a good meal you can pop in your mouth anytime. Great excuse to use Japanese Mayo with bacon as well!

- Mikka Wee

I couldnt believe all the ingredients for the best poutine ever were already staring me right in the face.Addi dela Cruz

Total Time: 5 minutesYield: 2 servings

Procedure

Ingredients

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Peel the skin off the Chickenjoy, and chop. Set aside.Take the burger patty of the Yum with Cheese, and delicately remove the cheese from the bun (it usually tends to stick). Chop and set aside.In a bowl, spread the fries at the bottom.Sprinkle with chopped-up burger and cheese.Drizzle with gravy.Top with Chickenjoy skin.Enjoy!

2-pc. Chicken JoyLarge FriesRegular Yum with CheeseExtra Large Gravy

Jollibee Poutine I couldnt believe all the ingredients for the best poutine ever were already staring me right in the face. At a Jollibee counter. This dish is no fuss, rebellious, and visually stunning - perfectly sums up why I fell in love with Pepper.ph.

- Addi dela Cruz

You can enjoy it on its own, or go crazy with additional flavorings. Serna Estrella

Procedure

Ingredients

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In a saucepan, whisk together the sugar and water until dissolved. Bring to a boil and remove from heat.Add the lemonade powder, corn syrup, and vanilla extract. Stir well after each addition.Pour syrup into a pitcher, cover, and refrigerate until chilled.In a tall glass, mix cup of the syrup with 1 cup of cold soda water. (The ratio of syrup to soda water is 1:4, although you can adjust it according to your desired level of sweetness.)Serve over ice, and enjoy.

1 cup white granulated sugar cup water1 teaspoon lemonade powder cup corn syrup1 tablespoon vanilla extract8-10 cups cold soda water


Cream SodaAdapted from Todd Wilburs A&W Cream Soda Recipe

As a teetotaler (my tastebuds simply refused to appreciate alcohol while I was growing up, so there), most of my drinking experiments (if you can call them that) veered around whipping up all sorts of flavored syrup to mix with soda water. This recipe combines the smooth, clean flavors of lemon and vanilla, and you can enjoy it on its own, or go crazy with additional flavorings (Im looking at you, bu!erscotch syrup) to come up with your own version of Bu!erbeer.

- Serna Estrella

Nico Gocos BonChon Kimchi Pizza

Nico Goco

ProcedureIngredients

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Spread spicy mayo all over the heated tortilla; leave the edges clean.Top with cheese.Sprinkle kimchi all over.Arrange chicken strips.Bake for 4-5 minutes on the top rack until cheese melts and pizza has brown edges.Remove from oven and sprinkle spring onions.Slice and serve.


1 tortilla1 pc BonChon chicken chops, sliced into strips3/4 cup Perfect Italiano Pizza Mix Cheese1/4 cup spicy mayo3 tbsp kimchi, sliced into strips1 tbsp chopped spring onions

My one and only recipe! I figured if Pepper went for it, theyd have to be crazy just like me.

- Nico Goco

My one and only recipe! I figured if Pepper went for it, theyd have to be crazy just like me.

Procedure for Lamb Biryani Burger

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Cook the rice with the McCormick Biryani mix as directed on its packaging. Once done, set it aside to cool.Shape the rice into balls then flatten each into shape. Cool further in the fridge for at least 30 minutes so that it sets better.Prepare the yogurt sauce by mixing all its ingredients together. Keep the sauce in your fridge until its to be used.Pan fry the rice buns for 2-3 minutes per side or until browned.Cook the lamb burger patties however you prefer.Assemble the final product by stacking the rice bun with a burger patty, drizzle it with garlic yogurt sauce, and then top the whole thing with another rice bun.Serve and enjoy!

Ingredients for the Biryani Rice Pa!ies

1 McCormick Biryani Rice Cookers mix (1 sachet cooked with rice)6 lamb burger patties (recipe below)Garlic yogurt sauce (recipe below)Oil for frying

Total Time: 90 minutesYield: 6 servings

Lamb BiryaniBurger

Ingredients for the Lamb Burger Pa!ies

500g Ground Lamb1 tsp or 2g Oregano, freshSalt and PepperOnion, finely mincedGarlic, finely chopped

Ingredients for the Garlic Yogurt Sauce

1 cup yogurt1 tbsp garlic1 tbsp parsleyJuice of 1/2 a lemonSalt & pepper to taste

For the patties, mix everything together well with your hands. Do this the night before. Weigh each patty, 100g each would be a hefty morning-after portion. Its your choice on how heavy you want yours to be.Pan-grill the lamb patties with a little oil brushed on a heavy skillet at approximately 2 minutes per side. Dont worry, youre gonna put it inside the oven anyway.

Procedure for Lamb Burger Pa!ies

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I pick the Biryani Burger as my favorite because other people had beaten me to the Kare-Kare Pasta and the Pancake House Tacos.

- Pam Santos

I pick the Biryani Burger as my favorite because other people had beaten me to the Kare-Kare Pasta and the Pancake House Tacos.

Pam Santos

Pepper Cookbook 2MB V21

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Transcript of Pepper Cookbook 2MB V21