Cooking for the Holidays (Erwan and FEATR Creators Cook for the Team)

2024 was a year of growth for us here at FEATR Media and The Fat Kid Inside Studios. We visited new places in the Philippines, tested hundreds of recipes, and grew our team along the way. There are so many things to be thankful for, so we took a little breather outside of the city and sat down to chat over delicious homemade food.

Thank you for your continued support! We read through all your messages, comments, and always appreciate the time that you spend watching our videos and testing our recipes. We wouldn’t have made it this far without this community of adventurers and ever so curious explorers in the kitchen. See you in 2025!

Thank you to Pam Begre of Parallel for hosting us!
https://www.instagram.com/___parallel___/
https://www.parallelluxuryvillas.com/

RECIPES:

TROPICAL CRUNCH CEVICHE
Ingredients:
10 pcs dumpling wrappers, cut in half

2 kg Lapu-lapu
1 kg shrimps
2 cups lemon juice
1 cup calamansi
Coarse salt, to taste

40g ripe mangoes, chopped
20g ripe tomatoes, chopped
50g pomelo, chopped
20g cucumber, chopped
15g red onions, chopped
cilantro, for garnish
salt and pepper, to taste

DEVILLED EGGS
Ingredients:
For the chicken skin:
1 kilo chicken skins
1 onion, chopped
2 bay leaves
2 stalks lemongrass
1 cup soy asuce
1.5 litre sprite
1 cup coconut vinegar
1 cup crushed garlic

For Chicken Skin Breading:
11/4 cup all purpose flour
1 cup cornstarch
1/2 cup finely ground panko bread crumbs

For the Kili Kili Powder Seasoning (to be seasoned after frying panko egg whites)
1& 1/2 tbsp smoked paprika
1 tsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp iodized salt
2 tbsp sinigang powder
2 tbsp powdered Sugar

For the Deviled Eggs:
Egg Yolk Cream:
2 cups hard boiled egg yolks
2 tbsp japanese mayonnaise
1 tbsp cream cheese
1 heaping tsp dijon mustard
2 tsp Franks hot sauce
juice of 1/2 lime
½ cup roasted bell peppers
¼ cup roasted jalapeños
2 tbsp sweet pickle relish

Panko Fried Egg White
2 tbsp salt
1 tsp cayenne pepper
1 tsp spanish paprika
1 tsp garlic powder
1 tsp onion powder
1 cup flour
water, adjust till thick
japanese breadcrumbs to coat

For the Nuoc Cham Hot Sauce:
1 cup Franks hot sauce
3 tbsp fish sauce
½ cup sugar
¼ cup crushed garlic
¼ cup coconut vinegar
1 stick butter

MANGO DRESSING SALAD
Ingredients:
3 tomatoes, rondelled
5 tbsp fried shallots
4 tbsp chopped cashews
A bunch of arugula
A bunch of butterhead lettuce
parmesan cheese, grated

For the dressing:
5 mangoes
⅛ cup olive oil
2 green lemons, squeezed
4 tbsp honey
pinch of salt (to taste)

MOJO VERDE RICE PILAF
Ingredients:
For the Mojo Verde:
4 80g packs parsley
2 80g packs cilantro
5 bulbs garlic, peeled
1 250ml bottle, sherry vinegar
1 cup olive oil
kosher salt, to taste

For the rice pilaf:
8 cup short-grain rice, washed
4 cup chicken stock
4 cup water
½ cup butter

THAI STYLE WHOLE ROAST PORK
Ingredients:
1 whole pork belly
15 fresh keffir lime leaves, no stem
5 stalks lemongrass
5 red onion, quartered
4 garlic bulb, peeled
1 medium knob ginger, julienne
¼ cup vinegar

For the sauce:
7 green lemon, juiced
½ cup bottled lime juice
1 cup fish sauce
1 bundle cilantro, minced
8 cloves, minced
½ red onion, fine minced
4 red chilis (optional)
brown sugar, to taste

VEAL CHEEK MECHADO
Ingredients:
2kgs veal cheeks
2 tbsp nduja
3 liters beef broth
6 tbsp tomato paste
2/3 cup soy sauce
4 carrots
5 cloves of garlic
1 large white onion
2 cups whole peeled tomatoes
bay leaves
200ml Tanduay Rum
lobster innards
salt, pepper, fish sauce to taste
red wine vinegar to taste

For the lobster broth:
lobster shells
water
celery, onions, garlic, parsley stems
2 lemons
salt, pepper, fish sauce to taste
14 pcs poached butter lobster
fried beetle nut leaves

UBE SOUBISE
Ingredients:
ube
caramelized onions
cooking cream
brown butter

VACHERIN AU CITRON
Ingredients:
For the meringue:
6 pcs egg whites
1-1/2 cups sugar
1 pinch salt
1 tap cream of tartar

For the lemon curd:
4 yolks
1/2 cup sugar
zest of 2 lemons
1/3 cup lemon juice
pinch of salt
1/2 cup butter

For the lemon sorbet:
2-1/2 cups water
4 cups sugar
4 cups lemon juice
lemon zest

For the mint basil syrup:
1 cup sugar
1/2 cup water
1 tbsp basil leaves
1 tbsp mint leaves
edible flowers

MERRY CHEESECAKE STUFFED CARROT CAKE
Ingredients:
For the carrot cake:
4 ½ cups all purpose flour
3 tsp baking powder
3 tsp tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 cups oil
2 ¾ cups brown sugar
6 whole eggs
1 tbsp vanilla extract
3 cups finely grated carrots
1 ½ cup crushed pineapple
1 ¼ cups chopped cashew nuts

For the cheesecake:
24 ounces (678g) cream cheese, softened to room temp
¾ cup (150g) white sugar
¾ cup (180g) sour cream
1 tsp vanilla extract
2 large eggs, room temp

For the frosting:
8oz (450g) cream cheese, softened but still cold
16oz (450g) unsalted butter, softened
2 tsp vanilla
1 cup powdered sugar, sifted

For the spiced butterscotch sauce:
1 cup (240ml) heavy cream
½ cup (120ml) whole milk
1 ½ cup (300g) brown sugar
½ cup (120g) unsalted butter
2 tsp vanilla extract
1 tsp cinnamon powder
½ tsp clove powder
pinch of salt

For the decoration:
edible flowers
gold dragees