Gabby's Foodstuff and Confectionaries

07/02/2026

Instead of wasting vegetables, it's better to turn them into pickles, include them in everyday meals and save on costs.
Goody Cuesta

09/01/2026

09/01/2026

09/01/2026

1) Tuna Salad

Ingredients
• 2 cans tuna, drained
• 1/4 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup chopped red onion
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
1. In a bowl, add drained tuna and break it into flakes with a fork.
2. Add mayonnaise, celery, red onion, and lemon juice.
3. Mix everything well until creamy.
4. Season with salt and pepper.
5. Chill for 15 minutes and serve cold.

2) Tuna Pasta

Ingredients
• 2 cans tuna, drained
• 300 g pasta, cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced olives
• 2 tbsp olive oil
• 1 tsp minced garlic
• 1 tsp Italian seasoning
• Salt and pepper

Instructions
1. Cook pasta according to package instructions and drain.
2. Heat olive oil in a pan, add garlic and sauté for 30 seconds.
3. Add tuna, tomatoes, olives, and Italian seasoning.
4. Cook for 2–3 minutes.
5. Add cooked pasta, mix well, season with salt and pepper, and serve hot.

3) Tuna Melt

Ingredients
• 2 cans tuna, drained
• 1/4 cup mayonnaise
• 1/2 cup shredded cheese
• 2 tbsp chopped green onion
• Bread slices
• Butter for grilling

Instructions
1. Mix tuna, mayonnaise, cheese, and green onion in a bowl.
2. Spread mixture on bread slices.
3. Butter the outside of the bread.
4. Grill in a pan over medium heat until golden brown and cheese melts.
5. Flip once and serve warm.

4) Tuna Stuffed Avocados

Ingredients
• 2 cans tuna, drained
• 2 ripe avocados, halved and pitted
• 1/4 cup diced red bell pepper
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• Salt and pepper

Instructions
1. Scoop a little avocado flesh out to make space.
2. Mix tuna, bell pepper, yogurt, lime juice, salt, and pepper.
3. Spoon the mixture into the avocado halves.
4. Serve immediately or chill before serving.

5) Spicy Tuna Cakes

Ingredients
• 2 cans tuna, drained
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg
• 1 tbsp sriracha
• 2 tbsp chopped green onion
• Oil for frying

Instructions
1. In a bowl, combine all ingredients and mix well.
2. Shape the mixture into small patties.
3. Heat oil in a pan over medium heat.
4. Fry patties 3–4 minutes per side until golden brown.
5. Drain on paper towel and serve hot.

6) Tuna Lettuce Wraps

Ingredients
• 2 cans tuna, drained
• 1/4 cup grated carrot
• 1/4 cup chopped cucumber
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Lettuce leaves

Instructions
1. Mix tuna, carrot, cucumber, soy sauce, and sesame oil in a bowl.
2. Spoon mixture into lettuce leaves.
3. Fold and eat like wraps.
4. Serve fresh and cold.

09/01/2026

09/01/2026

09/01/2026

Everything tastes better fried. These four batters prove it — sweet, savory, and seriously crispy.

1️⃣ Fried Chicken Batter Mix
Part 1. Brine Ingredients:
- 3 lb drumsticks or thighs (1.4 kg)
- 4 cups whole milk or water (950ml)
- 8 garlic cloves
- 1/4 cup salt (60g)
- 2 tbsp black pepper (18g)
- Optional: 3 bay leaves

Brine chicken for 2–3 hours or overnight. Pierce meat slightly to help absorb flavor.

Part 2. Seasoning Mix:
- 2 cups flour (250g)
- 2 cups cornstarch (250g)
- 1 tbsp baking powder (12g)
- 1 tbsp kosher salt (15g)
- 1 tbsp black pepper (6g)
- 1/2 tbsp white pepper (3g)
- 1 tbsp garlic powder (8g)
- 1 tbsp onion powder (8g)
- 1/2 tbsp cayenne (3g)

Mix thoroughly in a large bowl. Set aside 1 cup (120g) for wet batter.

Part 3. Wet Batter:
- 1 cup seasoning mix (120g)
- 1 cup cold water (240ml)

Whisk until smooth.

Part 4. Frying:
1. Remove chicken from brine. Add a few spoonfuls of brine to dry seasoning mix and rub with hands to form clumps (adds crispy texture).
2. Dip chicken in wet batter, let excess drip off.
3. Dredge in dry seasoning mix, pressing to coat fully.
4. Let rest while heating oil.
5. Fry at 175°C/350°F for 8–12 minutes (until internal temp hits 74°C/165°F).

🍤🍤🍤🍤🍤🍤🍤🍤
2️⃣ Tempura Batter
- 3/4 cup cake flour (90g)
- 1/2 cup potato starch (60g)
- 1 large egg
- 1/4 cup vodka or cold water (60ml)
- 3/4 cup carbonated water
- Neutral oil for deep frying (180ml)

Prep:
- Chill water and carbonated water in the fridge.
- Mix flour + 1/4 cup (30g) the potato starch. Chill for 30 mins.
- Reserve the other half of starch for coating ingredients before battering.
- Prep your tempura items: wash, cut, and dry thoroughly.

Batter:
1. Heat oil to 180°C / 356°F.
2. In a bowl, combine chilled water + carbonated water. Add egg and whisk gently (no foam).
3. Add flour mix in thirds, stirring gently with chopsticks in a cross pattern.
- Don’t overmix, lumps are good. Mix for a less than 1 minute.
4. Optional: Add 3 ice cubes to keep batter cold.

Frying:
- Test oil with a drop of batter, it should sizzle and float.
- Lightly coat ingredients in reserved potato starch, shake off excess, then dip in batter.
- Fry until crispy but lightly golden. Fry one type at a time for best results.
- Drain on wire rack.

🍌🍌🍌🍌🍌🍌🍌🍌
3️⃣ Banana Fritter Mix
- 30 Thai bananas, preferably medium-ripe
- 2 + 2/3 cups rice flour (14.1 oz)
- 3/4 cup tempura flour (3.5 oz)
- 1 + 1/3 cups unsweetened shredded coconut (3.5 oz)
- 2 cups + 2 tbsp ice-cold water (16.9 fl oz)
- 1/3 cup + 1 tbsp coconut cream (3.4 fl oz)
- 3 tbsp sesame seeds (1.05 oz
- 1 cup white sugar, to taste (7 oz)

Instructions:
1. Make the Batter:
- Combine all dry ingredients. Add the wet ingredients and mix well.

2. Prepare the Bananas:
- Cut each banana into 3 thin slices.
- Submerge the banana slices in the batter.

3. Deep-Fry:
- Heat oil in a deep pan over medium-low heat.
- Add battered banana slices to the oil, without overcrowding. Flip regularly for even frying.
- Fry until golden-brown and crisp.
- Drain on a sieve or paper towel to remove excess oil.

They are best enjoyed hot and fresh to ensure maximum crispiness.

🌭🌭🌭🌭🌭🌭🌭🌭
4️⃣ Corn Dog Batter
Batter:
- 1.5 cups fine yellow cornmeal
- 1¼ cups all-purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1¾ cups buttermilk
- 1 egg
- 1 Tbsp cooking oil
- 1 Tbsp honey

Additional:
- 12 hot dogs (we used turkey)
- 12 sticks (skewers or chopsticks)
- Oil for frying (peanut, canola, or vegetable)
- Ketchup & mustard for serving

How to Make Them
1. Heat oil to 350°F in a deep pot (2–3 inches deep).

2. Dry hot dogs and insert sticks.

3. Mix batter:
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine and whisk until smooth.

4. Dip hot dogs into batter using a tall glass. Coat fully, let excess drip off.

5. Fry:
- Hold each corn dog at an angle in hot oil for 5–7 seconds to seal.
- Drop in and fry 2–3 at a time for about 3 minutes, turning to brown evenly.

6. Cool on a wire rack and serve with your favorite condiments.

09/01/2026

14/11/2025

Coffee banana cake
2pcs banana
1 stick instant coffee
1 cup evaporated milk
1½ cup all purpose flour
1/2 cup brown sugar
1/4 cup oil
1 large egg
2tsp baking powder
Chocolate chips and sliced almond for topping
*steam for 40minutes

12/11/2025