Ingredients:

2 teaspoons dark sesame oil
4 center-cut boneless pork chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup cherry preserves
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon seasoned rice vinegar

Procedure:

In a large skillet, heat oil over medium-high heat. Season pork with salt and pepper and place in hot pan. Cook about 4 minutes on each side - remove pork from pan and keep warm. In a small bowl, mix together cherry preserves, soy sauce, ginger and rice vinegar. Add preserves mixture to pan and reduce heat. Cook 2 minutes or until slightly thickened, stirring constantly. Return pork to pan and cook 2 minutes or until thoroughly heated.

Ingredients:

2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cooked cubed chicken breast
1 medium tomato, diced
4 center-cut bacon strips, cooked and crumbled
3 tablespoons sour cream
3 tablespoons plain yogurt
1/4 cup chicken broth
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper

Procedure:

In a large pot of boiling water, cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, add cold pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk sour cream, yogurt, broth, barbecue sauce, vinegar and pepper until well mixed. Pour over pasta mixture and gently toss to coat evenly.

Ingredients:

150 grams fresh tamarind
4 cloves garlic, crushed
1 piece medium onion, sliced
1 teaspoon ginger strips
1/2 kg. chicken, cut-up
1 pouch (250grams) Del Monte Original Style Tomato Sauce
2 cups chili leaves

Procedure:

In a saucepan, boil the tamarind with 1 cup water until soft. Mash then strain. Collect 3/4 cup tamarind extract. Set aside. Fry garlic, onion, ginger and chicken. Add 5 cups water. Cover and bring to a boil. Add Del Monte Tomato sauce and 1-1/4 teaspoons iodized fine salt (or 1 tablespoon and 3/4 teaspoons iodized rock salt). Simmer for 15 minutes or until chicken is tender. Add tamarind extract and sili leaves. Simmer once. You may also use 1 28 grams pack of ready-to-use sinigang mix. Makes 7 servings.

Ingredients:

For Pancake batter:
1 cup all-purpose flour
1/4 teaspoon salt
1 egg (beat lightly)
1/3 cup milk
1/2 teaspoon pandan extract or vanilla essence
1 cup water
2 teaspoons melted butter

For Sweet Coconut Filling:
3 cups coconut (grated)
1 1/2 cup water
3 pandan leaves (optional)
1/4 teaspoon salt
3/4 cup palm sugar (shaved) or brown sugar

For Coconut Sauce:
1/2 cup thick coconut milk
1/2 cup water
3 pandan leaves or 1/4 teaspoon pandan extract
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt

Procedure:

To make the Batter: Sift flour into the bowl. Combine the flour with salt then egg, milk, pandan extract or vanilla essence and water. Stir everything together till you get a smooth mix. Add in the butter and mix well. Cover and let stand for about 20 to 30 minutes.

To make Sweet Coconut Filling: In a saucepand, combine all the ingredients for the filling: grated coconut, water, pandan leaves (optional), salt and palm sugar or brown sugar. Bring everything to a gentle boil, lower heat and stir occasionally (30 minutes). Be careful Not To Burn. Simmer till you get a thick and almost ‘dry’ mixture. Remove from heat source, discard pandan leaves and let cool.
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To make Coconut Sauce: Combine all ingredients for coconut sauce in a saucepan: coconut milk, water, pandan leaves, sugar, cornstarch and salt. Cook over low heat till sauce thickens (15 minutes). Remove from heat, discard pandan leaves. Strain to remove any lumps and keep warm.

To make pancakes: Start by greasing a non-stick griddle with a bit of butter. Scoop about 3 tbsp of the batter onto the griddle and make about a 15 to 20 cm round pancake.Cook over low heat till the pancake sets and browns (2 minutes). Flip the pancake over and cook for a few more seconds. Remove from griddle and onto a plate. Repeat till all batter is used up.

To serve kuih dadar: To serve, place 2 tablespoons of the sweet coconut filling onto each pancake and fold the sides in then roll up. Repeat till all filling and pancakes are used. Drizzle the warm coconut sauce over each pancake. Serve warm or at room temperature.

Note: If you choose to use vanilla extract instead of pandan extract for the batter, the color of the pancake will not be traditional green but light brown instead.