Chicken Katsu

Ingredients:

·         ½ kilo boneless chicken breast

·         grated cheese

·         Salt

·         Pepper

·         2 eggs

·         Flour

·         Breadcrumbs

Procedure:

1.      Slice a large chicken breast open so you can open it & lay it flat like a book.

2.      Place a sheet of cling film over the chicken & hit it until flat with a rolling pin or bottle.

3.      Season with salt & pepper then put cheese on one side of the open breast.

4.      Fold the other half of the chicken back over onto itself to cover the cheese, then using toothpicks secure the sides to prevent them from opening when you fry.

5.      Cover the chicken with flour; dip in a cracked egg & cover the chicken with breadcrumbs.

6.      Heat oil in the frying pan & fry it until golden brown.

Rainbow Flan

Ingredients:

·         3 packs gelatin

·         1 ½ cups hot water

·         1 all purpose cream

·         1 condensed milk

·         1 cup refined sugar

·         1 can fruit mix

·         1 mango

Procedure:

1.      Pour 3 packs of gelatin to hot water then stir.

2.      Add the rest of the ingredients and mix.

3.      Chill until ready to serve.

Buttered Carrots and Sayote

Ingredients:

·         1(16 ounce) package frozen, chopped carrots

·         1 large chopped sayote

·         ½ cup light cream

·         1 tbsp grated onion

·         1 cup mayonnaise

·         1 tbsp salt

·         ¼ tbsp black pepper

·         ¼ cup melted butter

·         ½ cup crushed corn flakes cereal

Procedure:

1.      Preheat oven to 350 degrees F.

Place carrots and sayote  in a 9x 13 inch baking dish

2.      In a medium bowl combine cream, onion, mayonnaise, salt and pepper. Pour mixture over carrots and sayote.

3.      Combine melted butter and corn flakes; sprinkle over carrots and sayote.

4.      Bake in preheated oven for 15 to 20 minutes, or until heated through.

Seared Pork with Pineapple Salsa

Ingredients:

 · ½ kilo pork tenderloin

· 100 grams almond

· Pinch of salt

· Pinch of pepper

· 4 tbsp oil

· Butter

· Baguio beans

· Pineapple chunks 

Procedure:

1. Season the pork with salt & pepper.

2. Put oil in the pan. Make sure it is hot when frying the pork.

3. Fry the pork until tender then set aside.

4. Place ½ of butter and let it melt.

5. Sauté the baguio beans until it is crispy. Add almonds and toss.

6. Arrange and combine neatly. Serve hot.