Crispy Potato Chips Recipe

Making crisps at home is fun and easy especially if you have a deep fryer. Experiment with the shape and thickness of the potatoes, you may like them thicker or thinner, and you can use kumara (sweet potato) too. I use olive oil but you can use other oils.

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Serves: 4 

  • 4 medium potatoes, peeled and sliced paper-thin
  • 3 tablespoons salt
  • 4 cups (1 litre) oil for deep frying.

Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Slice potatoes to your desired thickness and place them into a bowl of cold water as you slice. Drain and rinse, then refill the bowl with water and add the salt.
  2. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  3. Heat oil in a deep-fryer to 185 C. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.

When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition.

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  • 3 shiitake mushrooms
  • ½ onion
  • 1 carrot
  • 2 green onions
  • 4 cabbage leaves
  • ½ – ¾ lb sliced pork belly (or your choice of meat and/or seafood)
  • 1-2 Tbsp oil
  • Freshly ground black pepper
  • 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
  • 1 pkg Yakisoba Noodles
Toppings (optional)
  1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
  3. Add the onion (and other hard vegetable) and cook until wilted.
  4. Add the rest of (soft) vegetables and stir fry until they are soft.
  5. Add black pepper and 3 Tbsp. of yakisoba sauce.
  6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
  7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
  8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
  9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.

How To Make Pasta Carbonara

This simple Roman pasta dish derives its name from ‘carbone’ meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig’s cheek, but since its not easily available, the chef has used bacon instead.

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  1. In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.
  2. In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.
  3. Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.
  4. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.
  5. Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.
  6. The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.
  7. The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.
  8. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.
  9. Words from the chef
    Many of us believe that carbonara is a cream sauce. It is not! The creaminess of the sauce comes from eggs and cheese. If you add cream, you’ll have different pasta altogether. A good one, I’m sure, but definitely not a carbonara.

Milkshakes In CHMSC-Talisay Campus

This milkshake franchise dominated the corridors of the main building of CHMSC Talisay campus. Offers bunch of street foods, that would satisfy every students craving of fishball, tempura, kwek-kwek, isaw, french fries and etc. Food stands will not be complete with out the drinks, MILKSHAKES offers also variety of thirst quenching shakes from cookies and cream, iced coffee, buko pandan, coffee crumble, strawberry, choco fudge, and etc.


Staffs are very accommodating, sure students will love this food stands with cheap and quality foods, good service and cheap prices.

MILKSHAKES franchise is available for everyone who wishes to sell this kind of product, sure you’ll have profitable food stand.



CHMSC Alijis With Its Filipino Native Foods

Every year we filipino’s celebrate our native costume, ethnicity, dance, local songs and especially delicacies. Four of the major society in the CHMSC A prepared the best native filipino specialty such as suman, adobo, kutsinta, ibus, but-ong and etc. which are the best for all filipino occasions. Each of the society presents the food in fabulous manner to showcase the filipino pride and also since the food display is a competition they organize it well to win.


After all groups finished preparing their native foods and delicacies, most of the group members of each society participate the  native game such as patintero, kadang, sack race, pok pok palayok and etc. considerable fun native game. We all enjoyed the programs, some sing the native songs, some did ethnic dance it is just to showcase the true filipino culture. After those tiring however a lot of fun activities, members of the society  could eat the native delicacies they bring.

Try This Mexican Dish Pinto Bean Salsa Salad

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1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

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Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
From Food Network Kitchens

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Authentic Mexican Tortillas

Flour tortillas are more common in the northern states of México, where they are still made using the traditional recipe of



Some cooks will omit the baking power.

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Although nowadays you can conveniently get them at the corner store, many housewives continue to buy one kilo of flour to make flour tortillas at home, Like Señora Hortencia Luna, a very sweet lady that used to be my son’s nana in Monterrey, NL. Everyday before going to work, she would cook this amount of flour in tortillas for her family. When I asked her why she always made the same amount, she told me that it was the only recipe that anyone knew. In México, it’s very common to find shortening in 1/4 kilo sizes packages and flour in 1 kilo sizes.


  1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Easy Steps On How To Make Ukoy

Ukoy, Okoy or Shrimp fritters started as an afternoon snack which is sold by street hawkers in Philippines but now it became popular as a side dish for main meals in restaurants. Usually deep fried in batter with skin on but with today’s modern and posh restaurants they are now offering it shelled. Given the option I will still prefer the one with skin on as it gives it a distinct crisp which defines Ukoy, its edible anyways as frying it will make the skin crisp like a potato chip.


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  • 500g small shrimps, skin on
  • 1½ cup butternut squash, chopped thinly or grated
  • ½ cup flour
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1¼ cup water
  • 1 tbsp fish sauce
  • 2 cloves garlic, minced
  • 1 freshly ground black pepper
  • oil
Vinegar Dip
  • 4 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 tbsp sugar
  • ¾ cup white vinegar
  • ¼ cup water
  • 3 tbsp soy sauce
  • 3 pcs birds eye chillies, chopped
  1. In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
  2. Now add the butternut squash and shrimps and mix well.
  3. In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2 minutes each.
  4. Once fritters are cooked place on a paper tower to drain excess fat.
  5. Prepare the vinegar dip by mixing all the vinegar dip ingredients.

Oven Fried Chicharon

These pork scratchings are made in one step in the oven. There is no added fat. In fact what little fat there is is rendered in the cooking process. These are more like the cracklings from a pork roast rather than the puffed up bar food.

Plain salt is nice enough but if you can add any spice mix you want. I always like a dip of vinegar with garlic and chillies with it. Make sure you have a lot of cold beer on hand when you make this.

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pork rind
sea salt
ground black pepper
your preferred seasoning (barbecue, cajun, etc.)


There is no given amounts for the ingredients because you can make as much or as little as you want.

Preheat the oven to 300° F/150° C.

Make sure that your rinds are dry and free of hair. Cut them into strips, about 2″ wide.

Poke holes into the skin using the tip of a sharp knife.

Grind a moderate amount of sea salt on each piece of rind. Leave them aside until the salt draws out the moisture from the skin. Pat dry with kitchen paper.

Arrange them on a single layer on a lined baking pan.

Bake for about 2-3 hours or until the skins are crisp and bubbly. The cooking time will depend on the size of the skin. If you are cooking several trays, swap them so they’ll cook evenly.

Season with more salt, pepper and any seasonings you prefer.

how To Make Yummy Ube Ice Cream

This ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo. This ice cream’s main ingredient is ube or purple yam, a root crop variant of yam distinguished by its bright lavender colour; it is very common in tropical locations like South America, Africa, Australia and South East Asia. Also called as greater yam, Guyana arrowroot, ten-months yam, water yam or winged yam this root crop is not just used in ice cream but in different dessert items such as cake, milk, jam, cookies, tart and lots more.

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  • 2½ cups cream
  • 1½ cup milk
  • 1¼ cups sugar
  • 4 eggs yolks, lightly beaten
  • 2 cups cooked mashed ube (purple yam)
  • 1 tsp vanilla extract
  • drops of red food colour
  • drops of blue food colour
  1. In a sauce pan combine cream, milk and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved
  2. Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
  3. Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
  4. Place in a heat proof container; add drops of red food colour and blue food colour, continue adding until desired colour is achieved.
  5. Add vanilla extract then let it cool down, once cooled down place in the fridge for at least four hours.
  6. Prepare your ice cream maker and pour the cream mixture together with mashed ube, churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
  7. You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.