MAKERS GO LIMITLESS Limitless possibilities for all kinds of Makers
Chicken Salad Filipino Ensaladang Manok 5QT Stand Mixer, Citrus Juicer Attachment INGREDIENTS: 2 cups cooked chicken breast, shredded (use a Stand Mixer paddle attachment for shredding) 2 cups pomelo segments, peeled and separated ½ red onion, thinly sliced 1 cucumber, thinly sliced ¼ cup chopped cilantro ¼ cup chopped mint (optional) ½ cup roasted peanuts, crushed (optional) DRESSING 2 tbsp fish sauce (patis) 2 tbsp freshly juiced calamansi or lime (via Citrus Juicer attachment) 1 tbsp honey 1 tbsp sesame oil ½ tsp chili flakes (optional) INSTRUCTIONS: 1. Shred chicken in the 5QT Stand Mixer using the paddle attachment at low speed. 2. Juice calamansi/limes using the Citrus Juicer Attachment. 3. Make the dressing: Whisk together fish sauce, calamansi juice, honey, sesame oil, and chili flakes. 4. In a large bowl, toss the shredded chicken, pomelo, onions, cucumber, herbs, and dressing until well combined. 5. Top with crushed peanuts and serve chilled. Recipe by Abi Marquez
Chicken Fettucine 5QT Stand Mixer + Pasta Roller & Fettuccine Cutter Attachment INGREDIENTS: For the Pasta Dough 2 cups all-purpose flour 3 large eggs Pinch of salt For the Adobo Cream Sauce 2 tbsp oil 500g chicken thighs, boneless, chopped 4 cloves garlic, minced ¼ cup soy sauce 2 tbsp vinegar 1 tbsp brown sugar 1 cup all-purpose cream Fresh black pepper *Optional: chopped parsley or scallions for garnish INSTRUCTIONS: 1.Make pasta dough: In the Stand Mixer bowl, mix flour, salt, and eggs using the dough hook until smooth (8–10 mins). Rest for 30 mins. 2.Roll out dough with Pasta Roller Attachment, then cut into ribbons using Fettuccine Cutter. Boil just before serving (2–3 minutes in salted water). 3.Cook adobo: In a pan, sauté garlic. Add chicken, soy sauce, vinegar, and sugar. Simmer until the chicken is tender and the sauce reduces. 4.Stir in cream and let simmer until thickened. 5.Toss cooked pasta with adobo cream. Season with black pepper. 6.Serve with a sprinkle of herbs or crispy garlic. Recipe by Chef Ylyt Frixia Manaig
Longganisa Bites 5QT Stand Mixer + Food Grinder + (Optional) Sausage Stuffer Attachment INGREDIENTS: 500g pork shoulder or belly, chilled and cubed ¼ cup brown sugar 2 tbsp soy sauce 1 tbsp vinegar 1 tbsp oyster sauce 1 tbsp paprika 6 cloves garlic, minced ½ tsp ground black pepper ½ tsp salt ¼ tsp cayenne or chili flakes (optional) Banana leaves or wax paper, for shaping INSTRUCTIONS: 1. Grind pork using the Food Grinder Attachment fitted with the coarse plate. 2. Transfer ground meat to the Stand Mixer bowl. Add all seasonings. Mix with paddle attachment until well combined. 3. Let guests shape their own bite-sized longganisa by hand or roll using wax paper. Chill 30 minutes to firm up. 4. Pan-fry until caramelized and cooked through. Serve with spiced vinegar or garlic rice. 5. *Optional: Use the Sausage Stuffer Attachment for a more uniform cylindrical shape before slicing into bites. Recipe by Chef Rue Ribon
Bar (Mango, Ube, Buko Pandan) 5QT Stand Mixer + Ice Cream Bowl INGREDIENTS: Mango: 2 ripe mangoes ¼ cup of sugar syrup 1 tbsp of calamansi juice Ube: ½ cup of ube halaya ¼ cup of coconut milk 2 tbsp of sugar syrup Buko Pandan: ½ cup of buko juice ¼ cup of pandan jelly cubes, 2 tbsp of sugar syrup INSTRUCTIONS: 1.Blend each flavor mix until smooth. 2.Chill in the fridge for 1 hour. 3.Churn each in an Ice Cream Bowl (follow the KitchenAid manufacturer’s instructions). 4.Serve with toppings (coconut flakes, syrup, etc.) Recipe by Chef Juan Miguel Fernandez
Fleepit Digital © 2021