Recipes

COHEN PIZZA
Ingredients:
Tomato
Onion
Portobello Mushroom
Green Bell pepper
Mozzarella Cheese (Block, processed)
4pcs Meiji Crackers
Salt & Pepper
Dried Basil

Procedure:
1. Place crackers in a baking dish.
2. Mix chopped onion, tomato, green bell pepper, Portobello mushroom, Salt and Pepper.
3. Place mixed vegetables on top of the crackers then cover with cheese.
4. Sprinkle some dried basil then bake until golden brown.

Reference:
Cohen Lifestyle Center: Filipino and Other Recipes Food for Health and Wellness.. Your Food is Your
Medicine!. Retrieved 8 August, 2013.

CHICKEN MOLO SOUP

Siomai/Dumpling
Ingredients:
Ground chicken
Cabbage leaves
Salt, Pepper, and Garlic powder

Procedure:
1. Prepare siomai/ dumplings by mixing the ground chicken with salt, pepper and garlic powder then
form it into balls.
2. Blanch cabbage leaves and wrap each chicken balls.
3. Place in steamer for 10-12mins.

Soup
Ingredients:
Water
Chicken (use 10g for broth, the rest is for the siomai/dumplings)
Garlic
Spring Onions
20g Onion
Olive or Canola oil
Dash of Salt and Pepper

Procedure:
1. Saute garlic until golden brown in a pan sprayed with oil.
2. Remove garlic from oil and saut onion in the same pan.
3. Add chicken and let it brown it a little.
4. Add some water about 1 cups, and then put some salt and pepper.
5. Assemble broth and dumplings/siomai in a bowl then sprinkle some chopped spring onions and fried
garlic.

Reference:
Maniquis, A. (2013, July 4). Chicken Molo Soup.
Retrieved 8 August, 2013, from Food Serendipity website:
http://foodserendipity.ph/2011/07/04/chicken-molo-soup/

SHRIMP SIOMAI

Ingredients:
Shrimp
Cabbage
Onion
Salt
Pepper
Cloves
Onion and Garlic Powder

Procedure:
1. For the shrimp, wash and squeeze dry in between paper towels. Make sure that its not moist.
The shrimp will be somewhat sticky, mince well using a knife. Set aside.
2. For the cabbage, carefully remove midrib/stalk. Blanched until it is soft and pliable (can be used as a
wrapper).
3. Blanch midrib/stalk until cooked, squeeze out excess water in between paper towels and mince.
4. Mix together minced shrimp, white part of cabbage and onion. Add the seasoning.
5. Wrap filling in blanched cabbage leaves (You may wrap it any way you like).
6. Place inside the steamer for 5-10 minutes. Remove when cooked.

Reference:
Garcia, C. F., & Andres, K. R. (2013, March 12). Shrimp Shumai. Retrieved 8 August, 2013, from Cohen
Lifestyle Center Philippines Facebook
website: https://www.facebook.com/groups/255647221142700/doc/412531788787575/

BEEF LONGGANISA WITH CAULI-RICE

Longganisa
Ingredients:
Ground Beef (your allowance)
10g garlic - minced
2T White Vinegar
Salt and Pepper
Chili Powder
Paprika
1 packet Splenda

Procedure:
1. Mix all ingredients together.
2. Refrigerate for a couple of hours
3. Form into small rolls and fry. Cook it quickly so that the meat doesnt dry out.

Cauli-rice
Ingredients:
Cauliflower
Salt and Pepper

Procedure:
1. Boil cauliflower (your allowance) and drain.
2. Place the drained cauliflower in the food processer, add salt and pepper then grate.

Reference:
Cuisia, M. (2012, April 24). Chicken Longganisa with Cauli-rice. Retrieved 8 August, 2013, from Cohen

BEEF ROLLS

Ingredients:
Lean beef Sukiyaki cut
Asparagus
Shitake Mushrooms
Salt and Pepper
Toothpick (optional)
Canola or Olive oil

Procedure:
1. Season beef with salt and pepper.
2. Slice Shitake Mushrooms and Asparagus into 2-in strips.
3. Roll Shitake Mushrooms and Asparagus into the beef.
4. Place toothpick to secure the rolls, spray some oil on the grill and then cook.

Reference:

ZUCCHINI STICKS WITH GARLIC MAYO DIP

Ingredients:
Zucchini
1 Egg
2pcs Jacobs crackers
Garlic Powder
Paprika
Onion Powder
Dried Basil or Oregano
Salt & Pepper
Olive or Canola oil

Procedure:
1. Beat egg
2. Crush Jacobs and place it in a small plastic bag, mix with all the spices.
3. Dip zucchini sticks in egg, then place inside the plastic bag and shake to coat the zucchini.
4. Spray some oil on the baking pan or air fryer container.
5. Place coated zucchini in a baking pan or air fryer container; bake/fry for 8-10mins or until golden
brown.
5. Serve with lite mayo, bits of crushed garlic or garlic powder and salt & pepper to taste.

Reference:
Baes, R. R. (2012, February 1). Zucchini sticks with Garlic Mayo Dip.
Retrieved 8 August, 2013, from Cohen Lifestyle Center Philippines Facebook website:
https://www.facebook.com/groups/255647221142700/doc/339193316121423/

SPINACH QUICHE

Ingredients:
1 Egg
Spinach
Mushroom
Onions
4pcs Meiji Plain Crackers
Salt and Garlic Powder

Procedure:
1. Place crackers on a baking dish.
2. Beat the egg
3. Chop spinach, mushrooms and onions.
4. Mix vegetables with the beaten egg.
5. Season with salt and garlic powder.
6. Pour over the crackers in the baking dish.
7. Bake in low heat until cooked.

Reference:

SINIGANG NA LAPU LAPU

Ingredients:
Lapu-Lapu
Lemon
Onion
Tomato
Kangkong
Dried Chili Flakes (optional)

1. Put water in pan together with onion and tomato
2. Bring to boil
3. Put in lemon juice
4. Add prawns and kangkong
5. Season with small amount of salt
6. Add chili flakes

Reference:

SINGAPORE HAINANESE CHICKEN CAULI-RICE

Chicken
Ingredients:
Chicken breast
Ginger
Lemongrass
Garlic
Spring onions

Procedure:
1. Boil pounded ginger, garlic and lemongrass.
2. Add salt and pepper and then add chicken breast.
3. Boil chicken until fully cooked and tender.
4. Remove chicken from water and reserve stock.
3. When all ingredients are blanched in the stock, serve it with spring onions.

Vegetables
Ingredients:
Bokchoy
Cauliflower

Procedure:
1. Blanch bokchoy in chicken stock, remove when cooked.
2. To improve the appearance of the bokchoy leaves, dip it in cold water to stop the cooking
process and to give it a nice green color.
3. Boil cauliflower in the chicken stock until cooked.
4. Grate cauliflower until it looks like rice.

Chili-ginger sauce
Ingredients:
Salt & Pepper
Red chili
2T Vinegar
1 packet Splenda

Procedure:
1. Using a sieve, get the ginger and garlic from the stock.
2. Pound it with mortar and pestle.
3. Mix in chili, salt, vinegar and splenda.

Tip: you may also put some balsamic vinegar for color to improve the color of the stock.

Reference:
Baladad, B. (2012, October 11). Singapore Hainanese Chicken Cauli-rice ().

Cauli-rice
Ingredients:
Cauliflower
Salt and Pepper

Procedure:

Reference:

BEEF SALPICAO WITH CAULI RICE

Beef Salpicao
Ingredients:
Beef cubes
Balsamic Vinegar diluted with vinegar to taste
Garlic
Finger Chilies
Olive or Canola oil

Procedure:
1. Brown beef cubes using minimal oil spray.
2. Add garlic.
3. Pour in balsamic vinegar mixture.
4. Season with salt and pepper.
5. Top with fresh chilies.

Reference:

Cauli-rice
Ingredients:
Cauliflower
Salt and Pepper

Procedure:

Reference:

GRILLED PRAWNS WITH MANGO TOMATO SALSA

Prawns marinade
Ingredients:
Prawn, with or without shell, head removed
Olive or Canola oil
Fresh Herbs

Procedure:
1. Infuse oil with your choice of herbs.
2. Lightly spray some of the infused oil on the grill pan.
3. Season and grill prawns.

Reference:

Salsa
Ingredients:
Tomato
180g Mango
Celery
Cucumber/Grilled Zucchini
Coriander

Reference:
(2011, June 17). Mango Salsa and Fresh Cucumber and Tomato Salad. Retrieved 8 August, 2013, from
Changing Green Striving for a Healthier Life website:
http://changinggreen.blogspot.com/2011/06/mango-salsa-and-fresh-cucumber-and.html

CHIKEN FINGERS WITH COLESLAW

Chicken Fingers
Ingredients:
Chicken fillet
Crackers
Salt and Pepper
Dried Basil Leaves

Procedure:
1. Slice chicken fillet into bite size strips.
2. Crush crackers until it looks like bread crumbs.
3. Mix crushed crackers with salt, pepper and dried Basil leaves.
4. Coat chicken strips with crushed crackers.
5. Place breaded chicken strips into the oven or air fryer (shake air
fryer pan/container when half way through the cooking time) for
10-12 minutes or until golden brown.

Coleslaw
Ingredients:
Cabbage
Apples
1t Low Fat Mayo
Sprite Zero
Salt and Pepper

Procedure:
1. Sliver cabbage and apples.
2. Mix sliced cabbage and apples then set aside.
3. Mix 1t low fat mayo and Sprite Zero.
4. Add in salt and pepper then mix.
5. Toss dressing in the salad then serve.

*Add Chili powder to turn this recipe into Kimchi Coleslaw.

Reference:

GRILLED CHICKEN LETTUCE WRAP WITH APPLES AND CUCUMBER

Chicken Marinade
Ingredients:
Salt
Pepper
Paprika
Cumin
Chili Power
5g garlic

Procedure:
1. Mix all ingredients.
2. Marinate chicken.
3. Grill chicken.
4. Cut into strips.

Sauce:
Ingredients:
1t Lite mayo
Apple Cider Vinegar
1 packet Splenda

Procedure:
1. Mix all ingredients.

Lettuce Wrap
Ingredients:
Apple
Cucumbers
Lettuce

Procedure:
1. Slice apples and cucumber julienne style.
2. In a lettuce leaf, arrange chicken strips, apples, and cucumber then drizzle a little sauce.

Reference:
Montenegro, P. C. (2012, December 6). Grilled Chicken Lettuce Wrap with Apples and Cucumbers =).
Retrieved 8 August, 2013, from Cohen Lifestyle Center Philippines Facebook

LETTUCE WRAP
Wrap
Ingredients:
Minced beef or chicken
Onion
Garlic
Tomato
Green Bell Pepper
Cumin
Oregano
Spanish Paprika
Chili Powder
Lettuce
Salt and Pepper

Procedure:
1. Saut onion, garlic, tomato, and green bell pepper then season with dried herbs and spices.
2. Add minced beef or minced chicken and season with salt and pepper.
3. Add balsamic vinegar then wrap in lettuce.

Sauce
Ingredients:
1t Balsamic Vinegar
1t Low Fat Mayo
Garlic
1 packet Splenda

Procedure:
1. Mix Balsamic Vinegar, Low Fat Mayo, Garlic, and a packet of Splenda.
2. Drizzle on top of the lettuce wrap.

Reference:
Montenegro, P. C. (2012, November 29). Lettuce Wrap.
Retrieved 15 August, 2013, from Cohen Lifestyle Center Philippines Facebook

SHRIMP PANCIT CANTON
Ingredients:
Enoki Mushroom
Garlic
Onion leaves
Shrimp
Green bell pepper
Lemon

Procedure:
1. Saut garlic.
2. Add shrimp.
3. Add Enoki Mushrooms.
4. Add onion leaves and bell pepper.
5. Season with salt and pepper then remove from fire.
6. Squeeze a little lemon juice, mix and then serve.

Reference:
Pery, S. O. (2013, July 31). Pansit Canton ala Cohen.
https://www.facebook.com/photo.php?fbid=10201412159486455&set=gm.615938621780223
&type=1&theater

CRUSTLESS SPINACH TOFU QUICHE

Ingredients:
Spinach
Cauliflower
Shitake or Portobello Mushroom (diced)
Tomato
10g Onion
2 cloves Garlic
Dried Thyme
Japanese Tofu
C Water
Splash of White Wine Vinegar
Dried Parsley
Nutmeg
Salt and Pepper

Procedure:
1. Preheat oven to 175
0
C or 350
0
F.
2. Steam spinach until wilted then squeeze out excess water.
3. Roughly chop the spinach and set aside.
4. Chop cauliflower into small florets and boil until tender then set aside.
5. Saut minced garlic, diced onion, shitake and tomato until cooked, and then add the cauliflower and
spinach.
6. Season with dried thyme.
7. Combine Japanese Tofu, water, splash of white wine vinegar, dried parsley, nutmeg, salt and pepper
and blitz using a food processor.
8. Fold in the vegetables then transfer to a ramekin covered with aluminum foil.
9. Bake for 35 minutes covered, then another 10-15 minutes uncovered.

Reference:
Lim, K. (2013, May 25). Crust-less Spinach Tofu Quiche.

SPANISH FISH CAULI-PAELLA VALENCIANA WITH LEMON GARLIC MAYO

Spanish Fish Cauli-Paella Valenciana
Ingredients:
Cauliflower
Tomato
White onion
Garlic
Spanish Paprika
Tilapia fillet or Sole fillet
Salt and Pepper
Canola or Olive oil
Green Bell Pepper

Procedure:
1. Season fish with salt and pepper and then set aside.
2. Air fry or pan fry the fish using a small amount of oil. Cook until golden brown then set aside.
3. Chop garlic, tomato, white onion, and green bell pepper and then set aside.
4. Grate cauliflower until it looks like rice.
5. Spray some oil on the pan then saut garlic, tomato, white onion and green bell pepper.
6. Add the grated cauliflower, pour a small amount of water and then let it simmer.
7. Add Spanish paprika powder and salt, and then let it simmer for another 2 minutes.
8. Remove from heat, add the fried fish, mix them together, and then top it with Lemon Garlic Mayo
before serving.

Lemon Garlic Mayo
Ingredients:
Low fat mayo
Lemon juice
Garlic
Salt and Pepper

Procedure:
1. Mix chopped garlic, lemon juice, salt, pepper and low fat mayo.
2. Pour on top of the Spanish Fish Cauli-Paella Valenciana and then serve.

Reference:
Baladad, B. (2013, March 17). Spanish Fish Cauli-Paella Valenciana with Lemon Garlic Mayo.

CREAMY MUSHROOM PAPRIKA CHICKEN

Ingredients:
Chicken fillet
Tomato
Onion (red preferably)
Mushrooms
1t Paprika
can Diet Sprite
Low Fat Mayo
Olive or Canola oil

Procedure:
1. Slice chicken into small strips.
2. Coat in paprika.
3. Dice all vegetables.
4. Fry chicken until golden brown on a pan with small amount of oil.
5. Add some diet sprite or water.
6. Add vegetables then cook on high heat and allow fluid to reduce.
7. When the fluid has reduced stir in some mayo.

Reference:
Perez, M. (2013, February 27). Creamy Mushroom Paprika Chicken.

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COHEN PIZZA

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