Ally Madamba-Aquino is among the early customers of The Seven Pantry that became our friend. We asked Ally how she's been using stuff from The Seven Pantry and she gave us four easy recipes. 

Recipe: Turkish Eggs (2pax)

• Ingredients: 
• 300 grams full fat greek yogurt from Pinkie’s Farm
• 2 cloves grated garlic
• himalayan salt
• 2 tbsp unsalted butter
• 1 tbsp EVOO
• 1 tsp aleppo pepper (or do what I like to do: mix 1/2 tsp sweet paprika + 1/2 tsp crushed red chili flakes)
• 2 eggs poached (use lemon juice to set the whites!)
• Make it:
• Mix greek yogurt and grated garlic, then season generously with himalayan salt.
• Brown the butter. This takes about 10-15minutes over low-medium heat (you have to wait for the milk solids to brown/caramelize).
• Take it off the heat, add EVOO, and throw in the aleppo pepper. It should foam!
• Set aside and assemble the layers on a shallow bowl: garlic greek yogurt, poached eggs and top with the red sauce.

Moscato pasta (2 pax)

• Ingredients:
• 1 cup fusilli pasta
• 1 cup moscato wine
• 2 tbsp Comer y Comic Sun-Dried Tomato Basil and Roasted Garlic Butter
• Fresh, good quality EVOO
• Himalayan salt and cracked black pepper to taste
• Toppings: Sliced almonds, pink peppercorns, fresh cilantro, fresh basil

• Make it:
• In a skillet, gently melt the flavored butter over low heat.
• Add moscato wine and let boil.
• Meanwhile, cook fusilli with salted boiling water for about 2 minutes.
• Fish out the pasta (save the pasta water!), transfer it to the moscato butter mixture and cook for 6-7 minutes.
• Season with Himalayan salt and cracked black pepper.
• Transfer to a nice plate and top with sliced almonds, pink peppercorns, fresh cilantro and basil.

Meat-free Giniling Aftritada (4 pax)

• Ingredients:
• 1 pack meat-free giniling (choose any protein sub of your choice)
• 3 tbsp vegetable oil
• 1 small potato, diced
• 1 small carrot, diced
• 4 tbsp Leah’s Pantry Original Gisa
• 1 small red bell pepper, diced
• 200 grams tomato sauce
• 1 tbsp skinny seasoning
• 1 tbsp brown sugar
• 1 tbsp sriracha sauce
• Salt and pepper to taste
• Shaved parmesan (optional)

• Make it:
• Pre-fry potatoes and carrots on vegetable oil and set aside.
• On the same pan, add Leah’s Pantry Original Gisa (make sure to get some more oil too!) and saute for about 2 minutes.
• Stir in the bell pepper and cook for 2 minutes.
• Add the meat-free giniling and keep stirring for about a minute.
• Add the tomato sauce and let simmer over low-medium heat for about 10 minutes.
• Make sure to check and stir regularly as tomato sauce burns easily!
• Add the skinny seasoning, brown sugar, and sriracha, and simmer for 5 more minutes.
• Mix in the fried potatoes and carrots. Season with salt & pepper. Top with shaved parmesan.

Chicken and “Two Mushrooms” with Truffle Balsamic Cream (2 pax)

• Ingredients:
• 300 grams chicken thigh fillet (you can also use breast fillet)
• 1 small onion
• 2 tbsp EVOO
• 1/2 of Comer y Comic’s Truffle Balsamic Apricot Butter
• 150ml all-purpose cream
• Salt and pepper to taste
• Toppings: Yogi Brunch's Two Mushrooms, dried parsley, red chili flakes

• Make it:
• Season chicken fillets with salt & pepper and sear until nicely browned. Set aside.
• On the same pan, add EVOO and small onion, and gently sauté (do not let the onion brown or caramelize!).
• Onions should remain translucent and soft so they retain their natural sweetness.
• Add the truffle balsamic apricot butter and melt thoroughly.
• Whisk in the all purpose cream until smooth and season with salt and pepper.
• Top the chicken fillets with the cream sauce, add a hefty amount of Two Mushrooms, and sprinkle with dried parsley and red chili flakes.

Stir-fried XO bulik prawns (2-3pax)

• Ingredients:
• 500 grams “bulik” wild-caught sea prawns
• 2 tbsp vegetable oil
• 1 small red onion
• 5 cloves garlic
• 1 tbsp dark soy sauce
• 1 tbsp tamari
• 2 tbsp Soju
• 1 tbsp brown sugar
• 1 tbsp Comer y Comic Southeast Asian XO Sauce
• Sliced scallions
• Lime juice

• Make it:
• Clean the prawns — devein really well and set aside.
• Combine dark soy sauce, tamari, soju, brown sugar, and xo sauce in a bowl and set aside.
• In a hot wok, add vegetable oil and stir-fry onion and garlic.Be careful not to burn them!
• Add the prawns and stir-fry for about 4 minutes.
• Add the xo sauce combo and keep stirring for about a minute.
• Serve with sliced scallions and lime juice on top.