Chris Yokoyama 2024


March - April 2024

Hello mga Kababayan ko! Time flies so fast as we are in April now. As April unfurls its blossoms and the air fills with the promise of spring, there’s no better time to indulge in delightful culinary creations that celebrate the seasons vibrant flavors. In this month's culinary journey, I present a recipe that harmonizes simplicity with sweetness: Easy Milk Fruits Jelly.

This refreshing dessert encapsulates the essence of freshness, combining creamy milk with an array of succulent fruits, culminating in a treat that tantalizes the taste buds and soothes the soul. With its light yet luscious texture and medley of seasonal fruits, this jelly embodies the essence of spring, inviting you to savor each spoonful as you revel in the joys of the season's culinary delights. Join us as we embark on a culinary escapade, embracing the beauty of simplicity and the richness of nature's bounty in every delectable bite of Easy Milk Fruits Jelly.


•350ml Milk

•150ml Water

•40g Sugar

•40g Condensed milk

•5g powdered agar

•4 medium-sized Strawberries

•1 Kiwi

•1 Mikan orange

•2 slices canned Pineapple

•Total of 350 grams of assorted cut fruits (strawberries, kiwi, mikan oranges, and canned pineapple)*you can put fruits of your choice!


•Begin by preparing the fruits. Wash all the fruits thoroughly. Peel the kiwi and mikan oranges. Slice the strawberries, kiwi, mikan oranges, and canned pineapple into bite-sized pieces.

•If you are using a round bowl, decorate the bottom with the cut fruits and refrigerate. Combine the rest of the cut fruits in a bowl, making sure the total weight of the fruits is around 350 grams.

•Warm half of the milk.

•In a saucepan, combine the water and powdered agar. Stir the mixture well until the agar and sugar are fully dissolved.

•Place the saucepan over medium heat and bring the mixture to a gentle boil. Add the sugar and condensed milk, stirring continuously to prevent sticking or burning. Add the milk slowly, reduce the heat to low and let it simmer, stirring for 2 minutes.

•Separate a 100ml mixtures for the cooled decorated bowl. Pour the milk mixture over the fruits.

•Remove the saucepan from the heat and add the assorted fruits. Let the mixture cool slightly for a few minutes.

•While the mixture is still warm, pour it slowly into a cooled decorated bowl or jelly mold or individual serving cups.

•Distributing them evenly among the portions.

•Allow the jelly to cool to room temperature, then transfer it to the refrigerator to chill for at least 2-3 hours, or until set.

•Once the jelly is set, carefully remove it from the mold or serve directly from the cups.

•Garnish with additional fruit slices if desired, and serve chilled.

Enjoy your Easy Milk Fruits Jelly as a refreshing and delightful dessert!

I hope you enjoyed reading and will give this recipe a try. Don’t forget to subscribe for more tasty recipes.  Until next time! Happy cooking!


January-February 2024

Cheers to all my Kababayan and to a flavorful journey ahead! As we step into 2024, may your kitchen adventures with “KUSINA” be filled with joy, culinary discoveries and delectable moments. Wishing all Jeepney Press readers a year of delightful recipes, shared stories, and a wonderful start to new culinary chapters. Happy New Year!


As we embrace the flavors of the Far East in this Jan-Feb issue, let's embark on a culinary journey to Japan with two delightful and easy-to-prepare tsukemono recipes. Tsukemono, or Japanese pickles, are a cherished tradition that adds a burst of color, texture, and vibrant taste to any meal. In this segment, we will explore the art of preserving with the crisp and refreshing "Hayatouri Asazuke" and the visually stunning "Kohaku Namasu." These simple yet authentic recipes showcase the essence of Japanese cuisine, offering a perfect blend of tanginess, sweetness, and a hint of spice. Elevate your dining experience as we bring the taste of Japan to your Filipino kitchen, blending cultures through the harmonious flavors of these two delectable tsukemono dishes.

Hayatouri Asazuke



Sayote: 6 pieces

Yuzu peel: 2 pieces

Kelp: 10 cm

Salt: 3 tablespoons

Sugar: 2 tablespoons

Vinegar: 3 tablespoons

Chili pepper: 5 pcs. (optional)



•Peel and slice the sayote into thin, bite-sized pieces.

•Julienne (cut into long, thin strips) the yuzu peel.

•In a large bowl, combine sayote, yuzu peel, and kelp.

•In a separate bowl, mix salt, sugar and vinegar until the sugar and salt dissolve.

•Pour the vinegar mixture over the vegetables and toss well.

•If using chili pepper, finely chop and add it for some spice.

•Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours, allowing the flavors to meld.

•Before serving, remove the kelp and mix the salad once more.

•Serve chilled as a refreshing side dish. Enjoy your Hayatouri Asazuke!