No matter how much you want to praise Ligo sardines on how they handled marketing stunt recently, we can only do so much with sardines because sooner or later, our palates will want variations. We looked up what our Pinoy chefs are cooking in the time of quarantine, and we are grateful for their creativity and generosity in sharing these recipes whether from canned goods or leftovers. Recreate and reinvent dishes with  ingredients we can find lying around our kitchen. From mains to desserts, here are easy-to-cook recipes you can surely share when someone asks you, “What’s cookin’, good lookin’?”

Chef JP Anglo and wife Camille Anglo has been sharing recipes since lockdown. Here are some of their cookouts, Low-Carb Beef Misono, Crispy Egg Noodles, and the Perfect Omelette. Quick chef tip? Make it spicy!

Chef and entrepreneur JM Sunglao shows us how we can turn a simple chicken into something extra! See his process and how he likes eat his very own Hot Fried Chicken here:

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QUARANTINE DAY 5: Hot Fried Chicken -sorry for the video editing 😬✌🏻 Recipe below Ingredients MARINADE 2 cups buttermilk (milk +white vinegar) 1/3 cup hot sauce BREADING 2 1/2 cups all-purpose flour 3 tablespoons cornstarch 3 tablespoons seasoned salt 1 tablespoon paprika 2 teaspoons cayenne pepper 2 teaspoons black pepper 1/2 teaspoon garlic powder 1 tablespoon onion powder 10 pieces chicken Vegetable oil for frying DIPPING HOT SAUCE Whisk together 1/4 cup melted butter 1/4 cup oil 1/3 cup cayenne pepper 1 1/2 tablespoons dark brown sugar 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1. Marinate chicken into buttermilk overnight or at least for 2-3hrs. 2. Dip each chicken into seasoned flour. Then transfer each piece to baking sheet or rack to rest. Coat all the chicken and let them rest for 10mins. 3. Heat up frying oil up to 135*C 4. Fry the chicken till golden brown 5. Transfer to baking sheet 6. Finish cooking the chicken by baking them for 10-12mins, to make sure they’re cooked through. But this is optional. If you can make sure you can cook the chicken all the way through just by frying them then thats okey. No need to bake then. 7. Dip them in your hot oil mixture. 8. Serve hot and enjoy with your favorite gravy. #hotchix #friedchicken #chicken #nashvillefriedchicken

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The Hungry Chef aka Chef Nathaniel Uy shows us some pork and fish dishes through his Instagram account! From bits and pieces of leftovers and other healthy items, here are his laing-stuffed roast pork and Chinese style steamed Pampano.

If your sweet tooth has been aching for something sugary, Chef Miko Aspiras has  got you covered! Here’s his easy but elegant dessert with some precaution: practice social distancing while eating!

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Recipe alert! Sharing a simple but elegant dressert that you might want to try while in isolation Note: remember to practice social distancing when sharing this dessert! Or maybe just have it for yourself 😉 CARAMEL CREME BRULEE TART For the Sable tart: Butter, unsalted 175 g Caster Sugar 175 g Egg Yolks 110 g Sea Salt 3 g Plain flour 400 g Baking Powder 8 g x x -Using a mixer with a paddle attachment @kitchenaidph @kitchenaidausnz Cream butter and sugar. -Add egg yolks one at a time. -Dump dry ingredients. -Mix until mixture forms a dough. -Roll out dough in between two baking papers, approximately .25cm/ 1/4 cm thick -Place inside the chiller for 30 minutes or until firm enough to be cut -for this recipe I used a 3 inch square @pavonitalia metal tart ring, with 3/4 of an inch height, so cut a strip of the Sable with a height of 1 inch, and round discs using 2.5 inch round cutters -spray the tart w rings with spray oil -place the tart rings on a silpat-lined baking sheet then press the strip of dough onto the sides of the tart ring -place the square cut out dough at the center of the tart ring pressing and spreading the dough until it reaches and attaches to the side of the ring, trim off excess dough on top of the tart ring -Do this for all or the tart rings -par bake tarts at 170C for 6 minutes -cool down to room temperature, do not remove from tart rings For the caramel sauce: Caster 100g Unslated butter 35g Cream 50g Sea salt 1g Vanilla bean 1/2 pod x x -using a heavy-bottom sauce pot, caramelize the sugar until amber in color -stir in butter, then the cream -stir in scraped vanilla beans -cool down caramel -fill par 1/4 of the baked tarts -let set is de the chiller -Make the creme brulee mixture: #fightboredome #recipealert #lockdowndessert #HomeCooking #cookingathome #bakingathome #socialdistancing @pavonitalia @kitchenaidph @kitchenaidausnz

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BONUS: Alcohol doesn’t have to end just on your hands, you can have some to was down your palate! Here’s Rian Assidao sharing some Gin and Tonic cocktail recipes you can enjoy while staying in the comfort  of your home! Make sure you are in a safe space while drinking, and hold only the liquor you can take!