Tiglawigan Area Buy N Sell

01/04/2026

Mango Ice Cream

Ingredients:
• 1 ¼ cup mango pulp
• ½ cup finely chopped mango (small chunks)
• 1 cup heavy cream (chilled)
• ¼ cup milk
• ¼ cup sugar
• 1 pinch salt

Instructions:

1. Blend the mango pulp until completely smooth

2. In a bowl, whip the chilled heavy cream until soft peaks form

3. Add milk, sugar, and salt, and mix until smooth

4. Fold in the mango pulp gently

5. Add the chopped mango pieces and mix lightly (don’t overmix)

6. Pour into a container and smooth the top

7. Cover and freeze for 6–8 hours or until set

8. Let it soften slightly, then scoop and serve

01/04/2026

Classic Creamy Chicken Egg Sandwich

Ingredients:

1 cup chicken breast (boiled and shredded)
2–3 hard-boiled eggs (chopped)
3–4 tbsp mayonnaise
1 tsp mustard (optional)
Salt and black pepper to taste
2 tbsp diced celery or onion or grated carrots (optional)
4–6 bread slices
Butter
Lettuce

Instructions:

1. Shred the boiled chicken finely so the filling has a smooth texture.

2. Chop the hard-boiled eggs into small, even pieces (not too chunky, not mashed).

3. In a bowl, combine the shredded chicken and chopped eggs.

4. Add mayonnaise and mustard, then season with salt and black pepper. Mix well until creamy and fully combined.

5. Add the optional vegetables (celery, onion, or grated carrots) and gently mix for added crunch.

6. Toast the bread slices until lightly golden brown.

7. Spread a thin layer of butter on each slice of toast.

8. Spoon a generous amount of the chicken-egg mixture onto one slice of bread.

9. Place fresh lettuce leaves on top for a crisp texture.

10. Cover with another slice of bread and press gently.

11. Cut the sandwich diagonally for a classic presentation.

12. Serve fresh and enjoy.


#

23/03/2026

🔥🍗 5 Chicken Marinades That Make Dinner SO Much Better!

Juicy, flavorful, and perfect for meal prep — these easy marinades will take your chicken from basic to unforgettable. Just mix, marinate, and cook!

1️⃣ Pineapple Chicken (Ready in 10 Minutes + Marinate Time)

Ingredients:
1.5 lbs chicken breast
¼ cup pineapple juice
2 tbsp soy sauce
1 tbsp garlic, minced
1 tbsp olive oil
1 tsp onion powder
1 tsp ground ginger
½ tsp salt
¼ tsp black pepper

Instructions:

1. Whisk pineapple juice, soy sauce, garlic, olive oil, and spices together.
2. Place chicken in a zip-top bag or bowl.
3. Pour marinade over chicken and seal.
4. Marinate at least 30 minutes (or up to 8 hours), then grill, bake, or pan-sear.

2️⃣ Fajita Chicken (Ready in 10 Minutes + Marinate Time)

Ingredients:
1.5 lbs chicken breast
¼ cup olive oil
2 tbsp lime juice
1 tsp chili powder
½ tsp ground cumin
⅛ tsp smoked paprika
1 tsp garlic powder
¼ tsp salt
⅛ tsp black pepper

Instructions:

1. Mix olive oil, lime juice, and all spices in a bowl.
2. Add chicken and coat well.
3. Seal and refrigerate for at least 30 minutes.
4. Cook in a skillet or grill until fully done.

3️⃣ Lemon Garlic Chicken (Ready in 10 Minutes + Marinate Time)

Ingredients:
1.5 lbs chicken breast
¼ cup olive oil
3 garlic cloves, minced
3 tbsp lemon juice
½ tsp ground mustard
1 tbsp fresh dill
2 tsp honey or maple syrup
¼ tsp salt

Instructions:

1. Whisk olive oil, garlic, lemon juice, mustard, dill, honey, and salt.
2. Pour over chicken and coat evenly.
3. Marinate for 30 minutes to 6 hours.
4. Bake, grill, or pan-cook until golden and cooked through.

4️⃣ Honey Mustard Chicken (Ready in 10 Minutes + Marinate Time)

Ingredients:
1.5 lbs chicken breast
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp honey
1 tbsp Dijon mustard
3 garlic cloves, minced
½ tsp salt
¼ tsp black pepper

Instructions:

1. Combine olive oil, lemon juice, honey, Dijon, and garlic.
2. Season with salt and pepper.
3. Coat chicken thoroughly in marinade.
4. Marinate 30 minutes or longer, then cook as desired.

5️⃣ Smoky BBQ Chicken (Ready in 10 Minutes + Marinate Time)

Ingredients:
1.5 lbs chicken breast
¼ cup olive oil
¼ cup BBQ sauce
1 tsp chili powder
½ tsp smoked paprika
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

Instructions:

1. Mix olive oil, BBQ sauce, garlic, and spices.
2. Add chicken and toss to coat.
3. Marinate at least 30 minutes.
4. Grill or bake until tender and slightly caramelized.

𝐖𝐡𝐢𝐜𝐡 𝐦𝐚𝐫𝐢𝐧𝐚𝐝𝐞 𝐚𝐫𝐞 𝐲𝐨𝐮 𝐭𝐫𝐲𝐢𝐧𝐠 𝐭𝐨𝐧𝐢𝐠𝐡𝐭? 𝐂𝐨𝐦𝐦𝐞𝐧𝐭 “𝐂𝐇𝐈𝐂𝐊𝐄𝐍” 𝐚𝐧𝐝 𝐟𝐨𝐥𝐥𝐨𝐰 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐞𝐚𝐬𝐲 𝐝𝐢𝐧𝐧𝐞𝐫 𝐢𝐝𝐞𝐚𝐬!

23/03/2026

🍫🥛 HOT MILK CAKE 🥛🍫
Old-fashioned • Super soft • Buttery flavor 😍

🥣 INGREDIENTS
• 🥚 4 eggs
• 🍬 1 cup sugar
• 🥛 1 cup milk
• 🧈 4 tbsp butter
• 🍦 1 tsp vanilla
• 🥣 2 cups all-purpose flour
• 🧁 2 tsp baking powder
• 🧂 Pinch of salt

👩‍🍳 INSTRUCTIONS
1️⃣ Beat eggs 🥚 & sugar 🍬 until pale and fluffy
2️⃣ Heat milk 🥛 & butter 🧈 until hot (not boiling)
3️⃣ Mix flour 🥣, baking powder 🧁 & salt 🧂
4️⃣ Fold dry into egg mixture 🌀
5️⃣ Slowly pour hot milk mixture while mixing
6️⃣ Stir in vanilla 🍦
7️⃣ Pour into lined pan 🍰
8️⃣ Bake at 180°C / 350°F for 30–35 min 🔥
9️⃣ Cool ❄️, slice & enjoy soft hot milk cake 😍🍰

23/03/2026

WE OFFER THESE RECIPES TO YOU IN EXCHANGE FOR A SIMPLE KIND WORD 🙏

Sweet Chili Sauce

Ingredients
1/2 cup rice vinegar
1/2 cup sugar
1/4 cup water
2 tbsp chopped red chilies
2 tsp minced garlic
1 tsp soy sauce
1 tbsp cornstarch
1/2 tsp salt

Directions

1. Combine vinegar, sugar, and water in a saucepan and bring to a simmer.
2. Add chilies, garlic, soy sauce, and salt.
3. Stir in cornstarch slurry and cook until thickened.
4. Cool before transferring to a jar.

Storage Information
Refrigerate up to 2 weeks.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: ~1 cup
Calories: ~35 per tbsp

Chili Garlic Oil

Ingredients
1 cup chili flakes
1/2 cup fried garlic
1 cup vegetable oil
1 tbsp soy sauce
1/2 tsp sugar
1/2 tsp salt

Directions

1. Heat oil until very hot but not smoking.
2. Pour hot oil over chili flakes and garlic in a heatproof bowl.
3. Stir in soy sauce, sugar, and salt.
4. Let cool completely before storing.

Storage Information
Store in a sealed jar at room temperature up to 1 month.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: ~1 1/2 cups
Calories: ~120 per tbsp

Sweet & Sour Sauce

Ingredients
1/2 cup ketchup
1/3 cup rice vinegar
1/4 cup pineapple juice
1/3 cup brown sugar
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp ginger
1/4 tsp salt

Directions

1. Combine all ingredients in a saucepan.
2. Heat over medium, stirring constantly.
3. Simmer until glossy and thick.
4. Cool before use.

Storage Information
Refrigerate up to 2 weeks.

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: ~1 cup
Calories: ~40 per tbsp

Honey Garlic Sauce

Ingredients
1/3 cup honey
1/4 cup soy sauce
2 tsp water
1 tsp minced garlic
1 tsp apple cider vinegar
1 tsp cornstarch
1/2 tsp sesame oil

Directions

1. Combine honey, soy sauce, water, garlic, and vinegar in a pan.
2. Bring to a gentle simmer.
3. Stir in cornstarch slurry until thick.
4. Finish with sesame oil and cool.

Storage Information
Refrigerate up to 2 weeks.

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: ~3/4 cup
Calories: ~45 per tbsp

Teriyaki Sauce

Ingredients
1/2 cup soy sauce
1/4 cup mirin
1/4 cup water
3 tbsp brown sugar
1 tbsp honey
2 tsp minced garlic
1 tsp sesame seeds
1 tsp ginger

Directions

1. Combine all ingredients except sesame seeds in a saucepan.
2. Simmer until slightly thickened.
3. Stir in sesame seeds and cool.

Storage Information
Refrigerate up to 3 weeks.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: ~1 cup
Calories: ~30 per tbsp

Sweet & Spicy Orange Sauce

Ingredients
1/2 cup orange juice
1/4 cup honey
3 tbsp soy sauce
2 tsp rice vinegar
1 tsp chili flakes
2 tsp minced garlic
1 tsp ginger
1 tsp orange zest

Directions

1. Combine all ingredients in a saucepan.
2. Simmer until thickened and fragrant.
3. Cool before storing.

Storage Information
Refrigerate up to 2 weeks.

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: ~1 cup
Calories: ~38 per tbsp

Yum Yum Sauce

Ingredients
1 cup mayonnaise
2 tbsp ketchup
1 tbsp melted butter
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp paprika
1 tsp sugar
1/2 tsp cayenne pepper

Directions

1. Whisk all ingredients until smooth.
2. Chill for at least 1 hour for best flavor.

Storage Information
Refrigerate up to 1 week.

Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: ~1 1/4 cups
Calories: ~90 per tbsp

Thai Peanut Sauce

Ingredients
1/3 cup peanut butter
2 tsp soy sauce
2 tbsp hoisin sauce
1 tbsp lime juice
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp grated ginger
1/2 tsp coconut milk
1–2 tsp sriracha

Directions

1. Whisk all ingredients until smooth.
2. Add warm water if needed to thin.
3. Taste and adjust spice level.

Storage Information
Refrigerate up to 1 week.

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: ~3/4 cup
Calories: ~80 per tbsp

23/03/2026

🍥 Classic Cinnamon Rolls
Ingredients: 1 cup warm milk, 2¼ tsp active dry yeast, ½ cup sugar, 1 egg + 1 egg yolk, ¼ cup melted butter, 3½ cups all-purpose flour, ½ tsp salt, ½ cup brown sugar, 2 tbsp cinnamon, ¼ cup softened butter.
Instructions: Activate yeast in warm milk and sugar. Mix in eggs and butter, then flour and salt. Knead until soft, let rise, spread butter, cinnamon, and sugar, roll, slice, rise again, and bake at 350°F (180°C) until golden.
🧄 Garlic Butter Soft Rolls
Ingredients: 1 cup warm milk, 2¼ tsp active dry yeast, 2 tbsp sugar, 1 egg, ¼ cup melted butter, 3½ cups all-purpose flour, ½ tsp salt, 4 tbsp melted butter, 4 garlic cloves (minced), 1 tbsp chopped parsley.
Instructions: Prepare dough, let rise, shape into rolls, bake until golden, then brush generously with garlic butter and parsley.
🍫 Chocolate Cinnamon Rolls
Ingredients: 1 cup warm milk, 2¼ tsp yeast, ½ cup sugar, 1 egg + 1 egg yolk, ¼ cup melted butter, 3 cups flour, ¼ cup cocoa powder, ½ tsp salt, ½ cup brown sugar, 2 tbsp cinnamon, ½ cup chocolate chips.
Instructions: Make chocolate dough, let rise, fill with cinnamon sugar and chocolate chips, roll, slice, rise, and bake until soft and gooey.
🍞 Fluffy Sweet Dinner Rolls
Ingredients: 1 cup warm milk, 2¼ tsp yeast, ½ cup sugar, 1 egg, ¼ cup melted butter, 3½ cups all-purpose flour, ½ tsp salt.
Instructions: Mix and knead dough, let rise, shape into rolls, rise again, bake at 350°F until golden and fluffy.
🍎 Apple Cinnamon Rolls
Ingredients: 1 cup warm milk, 2¼ tsp yeast, ½ cup sugar, 1 egg + 1 egg yolk, ¼ cup melted butter, 3½ cups flour, ½ tsp salt, ½ cup brown sugar, 1½ tsp cinnamon, ¼ cup softened butter.
Apple Filling: 2 cups peeled diced apples, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice, 1 tbsp butter, 1 tbsp cornstarch.
Instructions: Cook apple filling until thick. Prepare dough, spread filling, roll, slice, rise, and bake until soft and golden.

21/03/2026

Homebaked Loaf Classics — A warm, home‑baked set of loaves that fit every craving.

Almond Loaf Cake
• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) sugar
• 3 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• 1 cup (100 g) almond flour (ground almonds)
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (120 ml) milk

Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. Beat butter and sugar until fluffy.
3. Add eggs one at a time.
4. Mix in vanilla and almond extracts.
5. Whisk flour, almond flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture, alternating with milk, until just combined.
7. Pour into pan and smooth the top.
8. Bake 50–55 minutes, until a toothpick comes out clean.
9. Cool 10 minutes in the pan, then cool completely on a rack.

✨ Optional: Add sliced almonds on top before baking or drizzle with almond glaze after cooling.

🍌🍌🍌🍌🍌🍌🍌🍌
Banana Loaf
• 1 cup walnuts (100g, whole)
• ½ cup unsalted butter (8 Tbsp), room temp (113 g)
• ¾ cup sugar (150 g)
• 3 very ripe bananas (300–360g peeled)
• 2 large eggs (100 g)
• 1½ cups all-purpose flour (188 g)
• 1 tsp baking soda (5 g)
• ½ tsp salt (3 g)
• ½ tsp vanilla extract (2–3 g)
• ½ cup raisins (75 g)

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. Toast walnuts in a skillet, stirring often. Chop and cool.
3. Cream butter and sugar.
4. Mash bananas and mix in with the eggs.
5. Whisk flour, baking soda, and salt; add to the batter.
6. Stir in vanilla, walnuts, and raisins.
7. Pour into the pan and bake 55–60 min, until a toothpick comes out clean.
8. Cool 10 minutes, then transfer to a rack.

🥕🥕🥕🥕🥕🥕🥕🥕
Carrot Loaf
• 2 large eggs
• ¾ cup sugar (155 g)
• ½ cup olive oil (110 g)
• 1 tsp vanilla
• 1 cup + 5 Tbsp all-purpose flour (190 g)
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp salt (optional)
• 2½ tsp baking powder
• 2 cups grated carrots (230 g)
• ½ cup chopped walnuts (60 g)

Instructions
1. Preheat oven to 350°F (177°C).
2. Grease an 8½×4½‑inch loaf pan and line with parchment, leaving overhang.
3. Whisk sugar and eggs until combined.
4. Whisk in oil and vanilla.
5. Mix dry ingredients in 2 additions until just combined.
6. Stir in carrots, then walnuts.
7. Pour into pan.
8. Bake 50–55 min, until a toothpick comes out clean and the top is golden.
9. Cool in the pan for 1 hour before removing.

🍫🍫🍫🍫🍫🍫🍫🍫
Chocolate Chip Loaf
• 6 Tbsp butter, softened (85 g)
• ⅔ cup sugar (135 g)
• 3 large eggs
• 1 tsp vanilla
• 2 cups all-purpose flour (240 g)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup buttermilk (240 g)
• ½ cup chocolate chips (90 g)

Instructions
1. Preheat oven to 350°F (177°C). Coat a 9×5‑inch loaf pan with nonstick spray.
2. Beat butter and sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Mix half the dry ingredients until just combined. Add half the buttermilk; mix. Repeat with remaining dry ingredients and buttermilk.
6. Fold in chocolate chips.
7. Spoon batter into the pan.
8. Bake 45–50 min, until a toothpick comes out mostly clean.
9. Cool on a rack, then remove from the pan.

21/03/2026

21/03/2026

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

One Basic Dough Recipe 😊

Ingredients:
Bread Dough
* 4 cups all-purpose flour
* 1/4 cup sugar
* 1 packet active dry yeast
* 11/4 cups warm water
* 3 tbsp unsalted butter softened
* 2 tsp salt

Method for Consistent Results:
✅Activating the Yeast
Mix warm water, sugar and yeast in a bowl and let rest for 5 to 10 minutes until foamy. This confirms the yeast is active and ready to ferment.
✅Mixing and Kneading
Add softened butter and salt to the yeast mixture, then gradually incorporate flour until a soft dough forms. Knead for 8 to 10 minutes by hand or mixer until smooth, elastic and slightly tacky but not sticky.
✅First Proof
Place dough in a lightly oiled bowl, cover and proof for 1 to 1½ hours until doubled in size. Proper proofing develops flavor and light texture.
✅Punch Down and Rest
Punch down gently to release excess gas. The dough is now ready for shaping into bread, rolls or buns.

📌Shaping and Baking: Same Dough, Different Products
All products follow the same general process after shaping: arrange on trays or pans, proof until puffy, apply optional egg wash, and bake at 375°F or 190°C.

1. Loaf of Bread
Shape dough into a tight log and place in a greased loaf pan. Proof until the dough crowns slightly above the rim. Bake for 30 to 35 minutes until golden and hollow-sounding when tapped.

2. Dinner Rolls
Divide dough into 45 to 50 gram portions, shape into smooth balls and place close together in a baking dish. Proof until touching and bake for 15 to 18 minutes for soft pull-apart rolls.

3. Hamburger Buns
Divide dough into 80 to 90 gram portions, shape into balls and flatten slightly. Proof until puffy, optionally sprinkle sesame seeds after egg wash, and bake for 16 to 18 minutes.

4. Hoagie Rolls
Divide dough evenly and shape into oval logs with smooth surfaces. Proof seam-side down and bake for 18 to 20 minutes for sandwich-ready rolls.

5. Hot Dog Buns
Shape dough into long narrow logs and place close together so sides bake soft. Proof well and bake for 18 to 20 minutes.

6. Decorative Rolls: Cloverleaf and Knot Rolls
For cloverleaf rolls, place three small dough balls into one cup or mold and bake for 15 to 18 minutes. For knot rolls, roll dough into ropes, tie gently and bake for 16 to 18 minutes.

📌Optional Egg Wash Finish
Brush shaped dough with a mixture of one egg and one tablespoon water before baking to achieve a glossy, golden crust. This step is optional and can be skipped for a matte finish.

21/03/2026

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Pancit Recipes 😊

(1) Pancit Bihon Guisado

Ingredients:
* 200 grams rice vermicelli noodles
* 250 grams chicken breast sliced thin (or pork or shrimp)
* 2 tablespoons soy sauce
* 1 tablespoon fish sauce
* 2 tablespoons cooking oil
* 3 cloves garlic minced
* 1 onion chopped
* 1 carrot julienned
* 2 cups cabbage shredded
* 100 grams green beans sliced
* 1 cup chicken broth or water
* 2 pieces calamansi or 1 lemon juiced

INSTRUCTIONS
1. Soak the rice vermicelli noodles in warm water for 10 minutes then drain and set aside.
2. Heat oil in a large wok or skillet. Sauté garlic and onion until fragrant and translucent.
3. Add chicken (or pork or shrimp) and cook until browned and fully cooked through.
4. Add carrots, cabbage, and green beans. Stir-fry until tender yet crisp.
5. Add soaked noodles to the pan, pour in soy sauce, fish sauce, and broth. Toss gently to coat everything evenly.
6. Once noodles absorb the liquid and are heated through, turn off heat. Squeeze calamansi or lemon juice over before serving.

(2) Pancit Palabok

Ingredients
For the Noodles (Pancit):
* 1 kg thick cornstarch or rice noodles (pancit luglug or miki)
* Water for soaking and cooking
For the Sauce (Sarsa):
* 5 cups shrimp stock
* 2 tablespoons annatto powder or oil
* 2 tablespoons shrimp paste (Ginisang bagoong alamang preferred)
* 2 tablespoons fish sauce
* 6 tablespoons cornstarch
* 2-3 tablespoons crab fat (aligue) - Essential for authentic flavor
* Salt and pepper to taste
For the Toppings (Sahog):
* ½ kg large shrimp, peeled with tails intact
* 250 g smoked fish flakes
* ½ kg pork belly, diced
* 1 cup crushed pork cracklings
* 1 cup fried garlic bits
* 4 hard-boiled eggs, quartered
* Green onions, chopped
* Calamansi for serving

Instructions
1. Begin by preparing the shrimp stock. Heat oil in a stockpot over medium heat (180°C/350°F). Sauté shrimp heads until pink and fragrant, then add 6 cups water. Simmer for 20 minutes, then strain and set aside.
2. For the sauce, combine the strained stock with annatto powder in a saucepan over medium heat (175°C/350°F). Add shrimp paste and crab fat. Create a cornstarch slurry with cornstarch and water, then add to thicken the sauce. Season with fish sauce, salt, and pepper.
3. Prepare the toppings: Pan-fry diced pork belly until crispy (180°C/350°F). Cook peeled shrimp until pink (2-3 minutes. Set all toppings aside.
4. Bring a large pot of water to boil (100°C/212°F). Cook the thick noodles until al dente (6-8 minutes), being careful not to overcook. Drain and set aside.
5. For assembly, toss the noodles with the prepared sauce until well-coated. Arrange on a bilao or large platter, then top with the prepared toppings, smoked fish flakes, crushed pork cracklings, fried garlic, hard-boiled eggs, and chopped green onions. Serve with calamansi on the side.

(3) Pancit Canton

INGREDIENTS
* 2 tablespoons cooking oil
* 500g Chicken Breast
* 1 small onion, sliced
* 2 tablespoons garlic, minced
* ½ cup celery, ¼-inch, cut on the diagonal
* 1 cup carrots, julienned
* 1 cup Bellpepper, julienned
* 8 ounces canton noodles
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce, preferably Silver Swan
* 1½ cups chicken broth,
* kosher salt to taste
* freshly cracked black pepper to taste
Garnish
* calamansi or lemon wedges, for squeezing
* freshly cracked pepper

INSTRUCTIONS
1. Add oil to a wok or skillet over medium-high heat, lightly fry chicken breast then add garlic and onion and keep a consistent stir. Sauté for about 3 minutes.
2. Next, add celery and carrot and cook for 1 minute. Add bellpepper, then cook for 2 minutes. Season to taste with salt and pepper, then add oyster sauce, soy sauce and chicken broth.
3. Bring liquid to a boil then add pancit canton noodles. Cook and constantly fold noodles until liquid is completely absorbed, 7-9 minutes. The noodles will soften as it absorbs the chicken broth.
4. Divide pancit canton among bowls and serve with a lemon (or calamansi) wedge and a grind of freshly cracked pepper. Enjoy!

(4) Pancit Miki Guisado

Ingredients
* 1⁄2 kilo miki noodles
* 250 grams pork belly
* 5 cloves garlic (minced)
* 1 medium onion (chopped)
* 2 tablespoons soy sauce
* 3 tablespoons oyster sauce
* 1⁄2 teaspoon black pepper
* 1 small carrot (sliced into strips)
* around 200 grams cabbage (sliced)
* 1 piece pork broth cube
* 2 to 3 cups water

Instructions
1. Prepare the pork belly slices and place them in a heated pan (no oil). Saute them using high heat until light brown. Once the oil is rendered from the fat. Add the cloves of garlic, and onions and saute them until aromatic. Season with black pepper, soy sauce and the pork broth cube. Stir and mix well.
2. Add some water. Cover the pot and let it simmer for a few minutes using low medium heat until the pork is tender. Do the fork test to check if the pork is soft. Once tender, add the carrots, saute for a few minutes.
3. Then, add the miki noodles. Saute and mix them until well coated with the sauce. You can add more water if you like it saucy. Add the oyster sauce and continue tossing the noodles for 5 to 6 minutes.
4. Lastly, add the chopped cabbage. Stir fry them all together for around 5 minutes. Turn the heat off. Transfer the miki guisado to a serving plate.
5. Serve this with your favorite toppings and some fresh calamansi on the side!

21/03/2026

1. Teriyaki Chicken Rice Bowl

Ingredients:
• 1 cup chicken breast (bite-size pieces)
• 1 cup cooked white rice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp cornflour + 2 tbsp water (slurry)
• 1 tsp sesame seeds

Instructions:

1. Heat a pan and cook the chicken until golden.
2. Add soy sauce, honey, and mirin, then mix well.
3. Pour in the cornflour slurry and cook until the sauce thickens.
4. Add sesame oil and sesame seeds, then mix.
5. Serve over cooked rice.

2. Chicken Burrito Bowl

Ingredients:
• 1 cup grilled chicken (chunks)
• 1 cup cooked rice
• ½ cup black beans
• ½ cup corn
• ½ cup chopped tomatoes
• ½ cup avocado (cubes)
• ¼ cup salsa
• 1 tsp paprika
• 1 tbsp olive oil

Instructions:

1. Season the chicken with paprika and olive oil, then grill or pan-cook.
2. Place cooked rice in a bowl.
3. Add black beans, corn, tomatoes, and avocado.
4. Add the cooked chicken on top.
5. Drizzle salsa and serve.

3. Garlic Butter Chicken Bowl

Ingredients:
• 1 cup chicken breast (cubed)
• 2 tbsp butter
• 3 garlic cloves (chopped)
• 1 cup broccoli
• ½ cup carrots
• Salt and pepper to taste
• 1 cup cooked rice

Instructions:

1. Melt butter in a pan and sauté the garlic.
2. Add chicken and cook until golden.
3. Add broccoli and carrots, cook until slightly tender.
4. Season with salt and pepper.
5. Serve with rice.

4. BBQ Chicken Bowl

Ingredients:
• 1 cup chicken (chunks)
• ½ cup BBQ sauce
• 1 cup cooked rice
• ½ tsp paprika
• ¼ tsp garlic powder
• 1 tbsp oil

Instructions:

1. Heat oil and cook the chicken until done.
2. Add paprika and garlic powder.
3. Pour in BBQ sauce and mix well.
4. Cook until the sauce becomes sticky and coats the chicken.
5. Serve over rice.

5. Lemon Herb Chicken Bowl

Ingredients:
• 1 cup chicken breast
• ¾ cup cooked quinoa
• 1 cup mixed greens
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp oregano
• Salt and pepper to taste

Instructions:
1. Season chicken with olive oil, lemon juice, oregano, salt, and pepper.
2. Cook the chicken until fully done and slightly golden.
3. Slice the chicken.
4. Add quinoa and greens to a bowl.
5. Place chicken on top and serve.

6. Spicy Chicken Noodle Bowl

Ingredients:
• 1 cup chicken (small pieces)
• 4 oz noodles (cooked)
• 2 tbsp chili sauce
• 1 tbsp soy sauce
• 1 tsp sriracha
• 1 tbsp oil
• 2 tbsp chopped spring onions

Instructions:
1. Heat oil and cook the chicken until done.
2. Add chili sauce, soy sauce, and sriracha.
3. Toss in cooked noodles and mix well.
4. Cook for 2–3 minutes.
5. Garnish with spring onions and serve.

21/03/2026

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Creamy and Cheesy Pasta Recipes 😊

(1) One Pot Creamy Garlic Pasta

Ingredients
* 8 oz pasta (spaghetti, linguine, or penne)
* 1 tablespoon butter or olive oil
* 4 cloves garlic, minced
* 2 cups milk (whole preferred, or use any you have)
* 1 cup water (or as needed to just cover the pasta)
* ¾ cup freshly grated Parmesan cheese
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper
* 1 teaspoon Italian seasoning
* Optional: 2 tablespoons cream cheese or sour cream (for extra creaminess)
* Optional: garnish with chopped parsley or basil
* Cheese

Instructions
1. In a large pot or deep skillet, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly to avoid burning.
2. Pour in the dry pasta, milk, and enough water to just barely cover the pasta. Stir to combine and bring to a gentle boil.
3. Reduce heat to a simmer and cook uncovered, stirring frequently, for 8–10 minutes or until pasta is al dente and most of the liquid has reduced to a creamy sauce.
4. Add Parmesan cheese, salt, pepper, and Italian seasoning. Stir until the cheese melts and the sauce thickens. For an extra creamy sauce, stir in cream cheese or sour cream.
5. Garnish with chopped parsley or basil and serve immediately while hot.

(2) Creamy Pesto Chicken Pasta Bake

Ingredients:
* 2 cups cooked pasta (penne or rotini work great)
* 2 cups cooked chicken, shredded or diced
* 1 cup pesto sauce (store-bought or homemade)
* 1 cup heavy cream
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* Salt and pepper to taste
* Fresh basil leaves for garnish (optional)
Optional Add-Ins:
* Cherry tomatoes, halved
* Spinach or kale
* Mushrooms, sliced
* Bell peppers, diced

Instructions
1. Preheat oven to 350°F (175°C). This ensures that the pasta bake cooks evenly.
2. Cook The Pasta according to the package instructions.. Once done, drain the pasta and set it aside.
3. In a large mixing bowl, combine the cooked pasta, shredded chicken, pesto sauce, heavy cream, garlic powder, and half of the mozzarella cheese. Stir everything together until well mixed.
4. Pour the pasta mixture into a greased 9×13 inch baking dish. Spreading it evenly helps with even cooking.
5. To finish, sprinkle the remaining mozzarella and Parmesan cheese on top.
6. Place the baking dish in the preheated oven and bake for about 25-30 minutes.
7. Once it’s done, take it out of the oven and let it cool for a few minutes. garnish with fresh basil leaves for a pop of color and flavor before serving.

(3) Cheesy Baked Penne Pasta

Ingredients
The Pasta & Sauce
* 500g penne rigate
* 500g ground beef or Italian sausage
* 1 medium onion, finely diced
* 3 cloves garlic, minced
* 800ml marinara sauce or tomato passata
* 1 tsp dried oregano or Italian seasoning
* Salt & black pepper to taste
* 1 tbsp olive oil
The Cheese Layers
* 400g ricotta cheese
* 1 large egg (beaten, to bind the ricotta)
* 3 cups shredded mozzarella cheese (split)
* ½ cup grated Parmesan cheese
* Fresh parsley or basil for garnish

Instructions
1. Prep the Pasta: Preheat your oven to 190°C (375°F). Boil a large pot of salted water and cook the penne until just under al dente (about 2 minutes less than the package directions). It will finish cooking in the oven. Drain and set aside.
2. Make the Meat Sauce: In a large skillet, heat olive oil over medium heat. Brown the ground meat until no longer pink. Add the onions and garlic, sautéing until soft. Pour in the marinara sauce and oregano. Simmer for 10 minutes, then season with salt and pepper.
3. The Creamy Secret: In a small bowl, mix the ricotta cheese, the beaten egg, half of the Parmesan, and 1 cup of the mozzarella. This creates a creamy "pocket" of cheese inside the pasta.
4. Assemble: * Toss the cooked penne with the meat sauce until well coated.
* Pour half of the pasta mixture into a 9x13 inch baking dish.
* Spread the ricotta mixture evenly over the pasta.
* Top with the remaining pasta.
* Finish with a heavy layer of the remaining mozzarella and Parmesan.
5. Bake: Place in the oven for 20–25 minutes, or until the cheese is melted and starts to turn golden brown around the edges.
6. Serve: Let it rest for 5–10 minutes before slicing to let the sauce set. Garnish with fresh herbs.

(4) Cheesy Chicken Pasta

INGREDIENTS
* 2 cups cooked pasta penne
* 2 tbsp olive oil
* 2 chicken breasts diced
* 1 tsp garlic powder
* 1 tsp onion powder
* Salt and pepper to taste
* 1 cup heavy cream
* 1 cup shredded cheddar cheese
* ½ cup grated Parmesan cheese
* ½ cup milk
* 2 tbsp butter
* Fresh parsley chopped (for garnish)

INSTRUCTIONS
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced chicken. Season with garlic powder, onion powder, salt, and pepper. Cook until golden and fully cooked.
3. Reduce heat and add butter, heavy cream, and milk to the skillet. Stir to combine.
4. Add cheddar and Parmesan cheese gradually, stirring until fully melted and smooth.
5. Add cooked pasta to the skillet and toss until fully coated in cheesy sauce.
6. Garnish with fresh parsley and serve immediately.

(5) Baked Ziti

INGREDIENTS
* 1 tbsp olive oil 1 3/4 cup yellow onions chopped (1 medium onion)
* With 1 lb. All Natural Mild or Hot Italian Sausage
* Garlic with 3 cloves minced
* 1 28 oz of crushed tomatoes may have
* Can petite 1 14.5 oz diced tomatoes
* 2 1/2 tbsp of paste with tomatoes
* 1/3 cup chopped fresh basil lightly packed, plus more for topping
* 4 tbsp fresh parsley chopped divided
* Salt and black pepper freshly ground
* 1 15 oz container of cheese with ricotta
* 1 tall egg
* 12 oz 3 cups of shredded mozzarella, split
* 3/4 cup of finely shredded parmesan 3 oz

INSTRUCTIONS
1. Preheat the oven to 350°C. First of all, bring a large pot of water to a boil (for pasta) and heat olive oil in a large saute pan (deep skillet), add onions and saute for two min, then add sausage and cook, stirring occasionally and breaking up sausage, until cooked through, adding in garlic for the last 1 minute, drain excess fat.
2. In addition, add crushed tomatoes, diced tomatoes, tomato paste, basil, 2 tbsp of parsley, and season to taste with salt and pepper.
3. Bring the mixture to a light boil, then reduce the heat to low and enable 15 minutes to simmer, then remove it from the heat.
4. Stir together the ricotta, egg, 2 tbsp of parsley, and season with salt and pepper in a mixing bowl using a fork.
5. Mix and set aside 1 1/2 cup of mozzarella and 1/2 cup of parmesan.
6. While the sauce is simmering and while the cheese mixture is prepared, boil the pasta in salted water according to the package instructions.
7. When reserving 1/4 of a cup of pasta water, drain the pasta. Return the pasta to the empty dish, add the reserved pasta water and 1 cup of the red sauce immediately, then coat the pasta.
8. Spray 13 with non-stick spray on a 9-inch baking dish. Spread 1 1/3 cups evenly into the bottom of the dish of the red sauce, then spread 1/2 of the pasta over the sauce, and then dollop spoonfuls of ricotta mixture all over the pasta and flatten the remaining pasta slightly.
9. Spoon the remaining sauce evenly across the layer of pasta.
10. With the remaining 1 1/2 cups of mozzarella and 1/4 cup of parmesan sprinkle the top evenly.
11. Tent foil baking dish (do not let it touch the cheese or it will stick) and bake for 15 minutes, then uncover and bake for 10 to 15 minutes longer until all the cheese is melted. Serve it warm.

(6) Beef Cheeseburger Alfredo Pasta

INGREDIENTS
* 1 lb ground beef
* 8 oz fettuccine pasta
* 1 cup heavy cream
* 4 tbsp unsalted butter
* 1 cup grated Parmesan cheese
* 3 garlic cloves, minced
* Salt and black pepper, to taste
* ½ cup shredded cheddar cheese
* ½ cup diced tomatoes
* Optional toppings: pickles, diced onions, crispy bacon bits

INSTRUCTIONS
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, brown the ground beef with minced garlic, salt, and pepper. Drain excess fat.
3. Add butter to the skillet and let it melt. Stir in heavy cream and Parmesan cheese. Cook, stirring constantly, until sauce is smooth and creamy.
4. Add the cooked pasta to the Alfredo sauce. Toss to coat evenly.
5. Stir in shredded cheddar cheese and diced tomatoes. Mix well.
6. Garnish with optional toppings like pickles, onions, or bacon before serving.