from US

Coffee Avocado Milkshake (Indonesia)

1/2 ripe large California avocado
1/3 cup espresso or 1 cup strong brewed coffee, cooled
1/2 cup sweetened condensed (not evaporated) milk
2 cups ice cubes
2 teaspoons vanilla


Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.

from Philippines

Serves 6

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
one 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

from US

Serves 4.

3 teaspoons canola oil
salt and pepper to taste
1 small organic sweet yellow onion, diced
1 teaspoon organic red chili flakes or to taste
1 block organic firm tofu, drained (make sure your tofu is dry) and crumbled
1 small organic yellow bell pepper, diced
1 small organic green bell pepper, diced
1 small organic red bell pepper, diced
1 tablespoon organic turmeric
organic spelt tortillas
organic hot sauce

1. Saute the onion, chili flakes, salt and pepper in a pan on medium until onions are translucent.

2. Add tofu, occasionally stirring for 5 minutes until tofu is slightly browned

3. Add bell peppers and cook for another 2-3 minutes until bell peppers are bright and cooked.

4. Turn off the heat

5. Sprinkle turmeric in and mix well.

6. Wrap in tortillas and enjoy with hot sauce!

3/4 cup grated Parmesan
1/2 cup bread crumbs
1 tablespoon Italian Seasoning
1 tablespoon olive oil
2 tablespoons butter - softened
Juice of one lemon
1 teaspoon red pepper flakes
salt
pepper
One lemon, sliced thinly
4 tilapia fillets

Preheat the oven to 425 F.

Mix everything except for the fish and lemon slices in a small bowl. Grease a baking pan.

Lay the lemon slices on the pan. Lay the fish over the lemon. Spread the cheese mixture over the fish.

Bake 15 minutes, or until done.

from US

Serves up to 10

2 whole split chickens

1/2 gallon orange juice
1 white onion, chopped
4 or 5 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup ground turmeric
1/4 cup adobo
2 tablespoons brown sugar
1 (20-ounce) can pineapple rings in their own juice
4 dried chile de arbol, or 2 teaspoons crushed red chile

Whisk together the crange juice, onion, garlic, olive oil, turmeric, seasoning salt, and brown sugar in a deep mixing bowl or large nonreactive container. Stir in the pineapple and its juice along with the dried chiles.

Place the chicken in the marinade, submerging and turning to coat well, and cover with plastic wrap. Keep refrigerated overnight, turning every 6 hours.

Remove the chicken and pineapple from the marinade; indirectly grill, smoke, or oven-bake until it reaches an internal temperature of 165 degrees F at the center of the breast. Discard the marinade; there’s no need to use it for basting because the chicken is so juicy!