Frie CHEESE

Jollibee ANGUS

Jolli SPIC

Fri BURGER CHEESE

Jollibe ANGUS Jollibee

Mixed Sashimi Platter

which is made using almost every part of the chicken and is available in different flavours

Chicken Yakitori

Lemon Ricotta Pancakes

Trim the 12 oz block of firm cheese into sticks or squares about 3/4 inch thick and 1–1.5 inches wide. Pat pieces dry thoroughly with paper towels to remove surface moisture. Lightly toss the pieces in 1/4 cup flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper so each piece has a thin dusting; shake off excess flour.

Cut & season cheese

Place the floured cheese pieces on a plate and chill in the refrigerator for 10–15 minutes — this helps the coating adhere and reduces early melting during frying.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). In a separate small bowl beat 1 large egg and mix with 1/2 cup cold sparkling water and 1/4 cup cold club soda. Pour the liquid into the dry ingredients and whisk just until combined — small lumps are fine. Keep the batter cold (set the bowl over another bowl with ice if your kitchen is warm).

Make the batter

Spread 1 cup panko breadcrumbs in a shallow dish. Keep an extra 1/4 cup flour in a shallow plate for initial dusting (already used for the cheese).

Pour about 3 cups of neutral oil into a heavy-bottomed skillet or medium saucepan to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of batter — it should sizzle and rise to the surface steadily without browning immediately.

Heat the oil

Working quickly but gently, dredge each chilled, floured cheese piece into the batter, allowing excess to drip back into the bowl, then press into the panko breadcrumbs so the piece is well coated. For an extra-crisp double coating, you may repeat: dip back briefly into batter and re-coat with panko. Place coated pieces on a wire rack while you work, spacing to avoid sticking.

Coat the cheese

Fry the coated cheese in small batches (3–4 pieces depending on pan size) for 1.5–2.5 minutes, turning once with tongs or a slotted spoon, until the coating is golden brown and crisp. Monitor oil temperature and adjust heat to maintain 325–350°F (160–175°C). Avoid overcrowding the pan so the temperature doesn’t drop and coatings stay crisp.

Fry in batches

Using a slotted spoon, transfer fried cheese to a paper-towel–lined tray to drain for about 30–60 seconds, then transfer to a wire rack and immediately sprinkle lightly with flaky salt. Repeat with remaining pieces.

Let the fried cheese rest 1–2 minutes (they will be very hot inside). Garnish with 2 tablespoons chopped fresh parsley and serve with lemon wedges and 1/2 cup spicy dipping sauce on the side.

Recommended serving: serve immediately while coating is crisp. If holding briefly, keep on a warm oven-safe rack at 200°F (95°C) for up to 10–15 minutes — longer will soften the crust.

all-purpose flour

cornstarch

cold sparkling water

large egg

salt

black pepper

smoked paprika (optional)

cold club soda (or additional sparkling water)

panko breadcrumbs

block of firm melting cheese (Halloumi, Gouda, or low-moisture Mozzarella)

all-purpose flour (for dusting)

kosher salt

freshly ground black pepper

neutral frying oil (vegetable, canola, or peanut)

lemon wedges

chopped fresh parsley

coarse sea salt or flaky salt

spicy dipping sauce (sriracha mayo or marinara)

Place the ground Angus beef in a bowl. Sprinkle kosher salt, black pepper, garlic powder, and onion powder over the meat. Gently mix with your hands until just combined — do not overwork (about 20–30 seconds). Divide into 4 equal portions and form into patties about 4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Mix and form patties

Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Preheat pan or griddle

Place patties on the hot surface, leaving space between them. Cook undisturbed for 3–4 minutes to develop a good sear. Flip once and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). If using cheese, place a slice of American cheese on each patty after flipping and cover the pan with a lid for 30–45 seconds to melt.

Cook patties

While patties cook, spread softened butter on the cut sides of each bun. Toast buttered buns in a separate skillet or on a griddle over medium heat until golden brown, about 1–2 minutes per side. Remove and keep warm.

Toast buns

In a small bowl combine the mayonnaise and banana ketchup (or regular ketchup) and stir until smooth. Adjust seasoning to taste; add a pinch of salt or a dash of hot sauce if desired.

Prepare sauce

Spread a generous tablespoon (about 1 tbs) of the mayo-ketchup sauce on the bottom half of each toasted bun. Place shredded lettuce evenly across the sauce, add a tomato slice, then place the hot Angus patty with melted cheese on top. Add pickles and fried onion strings if using. Spread a little mayonnaise on the top bun, close the burger, and press gently.

Assemble burgers

If you like extra heat, spread spicy mayo on the top bun before closing, or add any additional toppings (extra pickles, sliced jalapeño, or more fried onion strings). Serve immediately while hot.

ground Angus beef (80/20)

garlic powder

onion powder

vegetable oil (for frying)

burger buns (soft hamburger buns)

unsalted butter (softened, for toasting)

American cheese slices

iceberg lettuce (shredded)

tomato (ripe, sliced)

pickles (sliced)

Mayonnaise

banana ketchup (or regular ketchup)

fried onion strings

spicy mayo (optional)

Trim excess fat from the chicken thighs but leave skin intact. Pat dry with paper towels.

In a large bowl, combine buttermilk, 2 tbs hot sauce, 1.5 tsp salt and 3/4 tsp black pepper. Stir to combine.

Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

In a shallow bowl or wide tray, whisk together 2 cups flour, 1/2 cup cornstarch, smoked paprika, sweet paprika, cayenne, garlic powder, onion powder, dry mustard, dried oregano, 2 tsp salt, 1 tsp black pepper and 1 tsp baking powder until evenly combined.

Taste a pinch of the dry mix (optional) to confirm seasoning — it should be noticeably seasoned since it will coat the chicken.

In a medium bowl, whisk the 1/2 cup flour, cold water and the egg until smooth. The mixture should be slightly thick but pourable; add a tablespoon of water if too thick.

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge the chicken in the dry spice-flour mixture, then dip it into the wet dredge, and return it to the dry mixture for a second heavy coating. Press the dry mix onto the skin to form an even crust. Place coated pieces on a wire rack and rest for 10–15 minutes to let the coating adhere.

Dredging

Heat oil in a deep heavy-bottomed pot or deep fryer to 175°C (350°F). Use a thermometer — maintaining temperature is important for crispness.

Fry the chicken in batches (do not overcrowd) for 12–16 minutes per batch, turning once halfway through, until the internal temperature reaches 74°C (165°F) and the crust is deep golden and crisp. Adjust time for larger pieces.

Transfer fried chicken to a wire rack set over a baking sheet to drain while you finish remaining pieces.

While chicken fries, make the glaze: in a small saucepan over medium-low heat, melt 3 tbs butter. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Stir in 2 tbs honey, 3 tbs hot sauce, 1 tbs soy sauce, 1 tsp apple cider vinegar and 1/2 tsp red pepper flakes. Simmer gently for 1–2 minutes to meld flavors.

If the sauce is too thick, whisk in up to 2 tbs water to reach a syrupy, pourable consistency. Taste and adjust: add more hot sauce for heat, honey for sweetness, or vinegar for tang.

Place fried chicken in a large bowl or on a tray. Using a brush or by gently tossing, coat each piece with the hot Jolli SPIC glaze so the crust becomes shiny and richly flavored. Work quickly so the coating stays crisp.

Sprinkle chopped parsley over the glazed chicken and serve immediately with lemon wedges on the side for brightening, if desired.

Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat in a 200°C (400°F) oven on a rack until crisp and warmed through.

bone-in chicken thighs (skin on)

buttermilk

hot sauce (like Frank's)

smoked paprika

sweet paprika

cayenne pepper

dry mustard

dried oregano

fine sea salt

baking powder

all-purpose flour (for dredge)

cold water

butter

honey

hot sauce

soy sauce

apple cider vinegar

garlic (minced)

red pepper flakes

water (to loosen)

vegetable oil (for deep frying)

fresh parsley (chopped, optional)

lemon wedges (optional)

Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Mix gently with your hands just until combined — do not overwork. Divide mixture into two equal portions (about 10 oz each) and gently form into round patties about 3/4" thick and 4" wide. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Form Patties

If time allows, chill formed patties in the refrigerator on a tray for 15–30 minutes to help them hold together while frying.

Prepare toppings: thinly slice the onion, shred the lettuce, and slice the tomato. Lay out pickle slices. Mix mayonnaise, mustard, and ketchup together in a small bowl (optional burger sauce) and set aside.

Spread softened butter on the cut sides of each bun. Heat a large heavy skillet or griddle over medium-high heat until hot.

Add 1/2 tablespoon butter to the hot skillet and place buns cut-side down. Toast until golden brown, about 1–2 minutes. Remove and set aside.

Toast Buns

Add 2 tablespoons neutral oil to the skillet (if skillet is large, leave room for both patties). When oil shimmers and is just smoking, place patties in the pan. Cook without moving for 3–4 minutes until a deep brown crust forms on the bottom. Flip and cook the second side 2–3 minutes for medium doneness. Adjust time 1–2 minutes more for medium-well / well as desired.

Cook Patties

Reduce heat to medium-low. Immediately place two slices of American cheese (one per patty or double up if you prefer extra cheese) on each patty. Cover the pan with a lid or a large bowl for 30–60 seconds to help cheese melt.

Add Cheese

Remove patties to a plate and rest 1–2 minutes.

Spread the prepared mayonnaise-mustard-ketchup sauce on the bottom bun. Place shredded lettuce on the bottom bun, then the cheeseburger patty. Top with tomato slice, onion, and pickles. Add any extra sauce to the top bun and close the burger.

Serve immediately while hot with fries or your favorite side.

ground beef (80/20)

Kosher salt

black pepper, freshly ground

Worcestershire sauce

white onion, thinly sliced

dill pickle slices

iceberg lettuce, shredded

ripe tomato, 1/4" slices

soft hamburger buns (sesame or plain)

unsalted butter, softened

mayonnaise

yellow mustard

ketchup

neutral oil (canola or vegetable)

butter for griddle

Place the 1 lb Angus ground beef in a bowl. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 tablespoon Worcestershire sauce. Gently mix with your hands or a spatula until just combined — do not overwork the meat to keep patties tender.

Prepare the beef mixture

Divide the seasoned beef into two equal portions (about 8 oz each). Shape each portion into a round patty slightly larger than the bun (they will shrink while cooking). Press a shallow dimple in the center of each patty with your thumb to ensure even cooking.

Form patties

Heat a cast-iron skillet or non-stick pan over medium-high heat and add 1 teaspoon vegetable oil, swirling to coat. When the pan is hot and shimmering, place patties in the pan (do not overcrowd). Cook the patties about 3-4 minutes on the first side without pressing them. Flip and top each patty with a slice of American cheese; cook another 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and let rest 2 minutes.

While patties cook, make the sauce. In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon soy sauce, 1 teaspoon white sugar, 1 teaspoon rice vinegar, 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust sugar, vinegar or soy sauce to reach a balanced sweet-savory note reminiscent of Jollibee burger sauce. Chill until assembly.

Prepare buns and vegetables while patties rest. Split the 2 buns and lightly butter the cut sides with the 1 tablespoon softened butter. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes. Keep the toasted buns warm.

Layer toppings: place a generous tablespoon of the prepared burger sauce on the bottom bun. Add a handful (about 1/2 cup) shredded iceberg lettuce, 2–3 pickle slices, and 2–3 thin tomato slices as desired.

Assemble burger: place the hot cheese-topped Angus patty on the sauced bottom bun and toppings. Spoon another teaspoon of sauce on the patty if you prefer extra sauciness. Top with the bun crown and press lightly to set.

Fries (if using): If using frozen fries, bake or air-fry according to package directions. For fresh fries, cut potatoes into sticks, toss with 2 tablespoons oil and a pinch of salt, and bake at 425°F (220°C) on a single layer for 25–30 minutes, flipping once, until golden and crisp. Serve alongside the burger.

Angus ground beef (80/20)

Black pepper, freshly ground

Garlic powder

Vegetable oil (for grill/pan)

Soft burger buns (brioche-style or potato)

Iceberg lettuce, shredded

Tomato, medium, thinly sliced

Pickle slices

Unsalted butter, softened (for toasting buns)

Ketchup

Soy sauce

White sugar

Rice vinegar

Black pepper

French fries (frozen or fresh)

Cooking oil (for fries)

Place all sashimi-grade fish on a tray and examine for freshness (bright flesh, mild scent). Keep refrigerated until just before slicing, and place serving platter on ice or over a bed of crushed ice to keep fish cold while plating.

Inspect and chill

Using a very sharp, long slicer or sashimi knife, slice the salmon, tuna, and yellowtail into 1/4-inch to 1/3-inch thick slices. Aim for uniformity: cut each fillet on a slight diagonal to create ~6–8 pieces from each 8 oz portion. For scallops, if large, slice horizontally into medallions; for sweet shrimp leave whole (serve tail trimmed) or butterfly if preferred.

Slice fish

Arrange cut pieces in groups by type on a chilled platter, leaving space for garnishes and sauces. Keep similar textures together (e.g., salmon pieces arranged separately from tuna).

Peel and julienne the daikon into fine strands (tsuma). Rinse and drain, then arrange a small nest of shredded daikon for each fish type. Rinse shiso leaves and pat dry; set them next to the corresponding fish slices for flavor contrast.

Prepare daikon and shiso

Thinly slice lemon into rounds or half-moons. Place lemon slices at one side of the platter. Add small piles of pickled ginger to the platter in two or three places for easy access.

Scatter microgreens lightly across the platter or tuck small sprigs near fish groups for color and freshness.

Pour soy sauce into small dipping bowls. If using ponzu, pour into a separate bowl. For a lightly flavored soy, add a few drops (about 1 tsp) of toasted sesame oil to one bowl and stir in the grated fresh ginger and half the thinly sliced scallion. Reserve remaining scallion for garnish.

Prepare dipping sauces

Place wasabi paste in a small dish. Instruct diners to mix a small amount of wasabi into their soy/ponzu if they desire heat rather than pre-mixing for everyone.

Set the chilled platter or wooden board over the bed of ice. Lay groups of sliced salmon, tuna, yellowtail, scallops and shrimp in neat rows or fan shapes on top of small nests of daikon. Tuck shiso leaves between fish varieties to separate and provide aromatic contrast.

Plate the sashimi

Garnish with remaining scallion, microgreens, and a few lemon slices. Add small piles of pickled ginger and place bowls of soy and ponzu around the platter. Place wasabi on the platter or on a separate small dish.

Serve immediately so fish remains chilled. Encourage diners to eat within 20–30 minutes of plating for best texture and flavor.

sushi-grade salmon (sashimi cut)

sushi-grade tuna (akami, sashimi cut)

sushi-grade yellowtail (hamachi, sashimi cut)

sweet shrimp (amaebi) or cooked shrimp, optional

scallops (hotate), sashimi-grade, optional

pickled ginger (gari)

wasabi paste

shiso leaves (optional)

daikon radish, shredded (tsuma)

microgreens or mitsuba

lemon, thinly sliced

soy sauce (preferably low-sodium)

ponzu sauce (optional, alternative to soy)

toasted sesame oil (for a few drops)

scallion, thinly sliced

freshly grated ginger (for garnish or mixing with soy)

ice (for chilled bed)

large platter or wooden sushi board

Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.

Soak skewers

Cut chicken thigh and breast into roughly 1-inch pieces for even cooking. Trim chicken skin into similar sized pieces. If using liver and gizzard, trim and cut into bite-sized pieces; par-cook gizzard in simmering water for 20–30 minutes until tender, then slice.

Frie Cheese

Jollibee Angus

Jolli Spic

Fri Burger Cheese

Jollibe Angus Jollibee

Mixed Sashimi Platter

Chicken Yakitori

Lemon Ricotta Pancakes