Carbonara

Ingredients:

1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

How to Cook:

• Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.

• Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.

• Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite.

• While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.

• Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.

Baked Macaroni

Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

In Topping:

3 tablespoons butter
1 cup panko bread crumbs

How to Cook:

• Preheat oven to 350 degrees F. Cook the pasta in large pot with salted boiling water. 
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. 
• Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
•  Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

Kwek Kwek Tokneneng Filipino favorite

   A tempura-like Filipino street food, made by deep-frying orange batter covered hard-boiled eggs. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Try this one and enjoy.

Ingredients:

1 dozen eggs, choose quail or chicken
cornflour for coating
bamboo skewer
oil for deep frying
Batter:
1 cup plain flour
1/2 cup water
salt and pepper to taste
red and yellow food colouring
Sauce:
1/4 cup rice vinegar
4 tablespoon brown sugar
1/4 cup ketchup
2 teaspoon soy sauce

How to Cook:

• Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
• Prepare the batter by putting a few drops of red and yellow food color into the water to get a deep orange color. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
• Heat oil in wok until hot. Dredge the peeled eggs into the cornflour then drop them into the batter so it's fully covered. Then I use the skewer to poke the eggs to drop them into the hot oil and deep fry until the batter is crispy. 
• Remove with slotted spoon and drain on paper towels.
• To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
• Serve the eggs with a side of dipping sauce.

Leche flan

   
  A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to creme brulee, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.

Ingredients:

10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

How to Cook:

• Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
• Place the egg yolks in a big bowl then beat them using a fork or an egg beater
• Add the condensed milk and mix thoroughly
• Pour-in the fresh milk and mix well
• Put the mold (llanera container mold) on top of the stove and heat using low fire
• Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
• Spread the caramel (liquid sugar) evenly on the flat side of the mold
• Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
• Cover the top of the mold using an Aluminum foil
• Steam the mold with egg and milk mixture for 30 to 35 minutes.
• After steaming, let the temperature cool down then refrigerate
• Taste and Enjoy.