Compiled Recipe – Beef Siomai

Beef Siomai

* 1 kilo ground beef
* 1 small jicama (singkamas), minced
* 1 medium carrot, minced
* 2 tbsp green onions, minced
* 1 extra large egg
* 5 tbsp sesame oil, plus more to brush
* 1 tsp freshly ground black pepper
* 1 tsp salt
* 50 large wonton or siomai wrappers or 100 small ones.

1) Combine all ingredients except for wrappers in a bowl. Mix well.

2) Lay wrappers on a clean surface. Place ½ to 1 tablespoon filling on the center of each wrapper.

3) Gather the edges towards the center to seal. Gently fold the sides, leaving the top exposed. Press each fold lightly.

4) Bring water in a steamer to boil. Brush steamer basket with oil. Place siomai in the steamer basket and cook for 10 to 15 minutes.

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Compiled Recipe – Vegetarian Bolognese

Vegetarian Bolognese

* 3 medium eggplants, sliced into small cubes (2 to 3 cups)
* ¼ cup olive oil, plus more if needed
* ¼ cup onions, minced
* 1 stalk celery, minced (about ¼ cup)
* 1 medium carrot, minced (about ¾ cup)
* 1 small red bell pepper, cored and minced (about ¼ cup)
* 250 grams fresh mushrooms (button, shitake or combination of both), stems removed and caps minced
* salt and pepper (to taste)
* ½ cup red wine (optional)
* 2 800-gram cans tomato puree or crushed tomatoes
* 1 cup water
* 1 cup fresh basil, sliced into thin strips
* 600 grams pasta, cooked according to package directions
* freshly grated parmesan cheese, to serve.

1) Soak eggplants in 3 cups water mixed with 1 tablespoon salt for 10 minutes; rinse. Drain well.

2) Heat oil in a large saucepot. Sauté onions over medium-low heat until translucent, about 1 to 2 minutes. Add celery, carrot, eggplants, bell pepper and mushrooms. Season with salt and pepper. Add more oil if the pan is a little dry.

3) Turn up heat to medium-high and add red wine, if using. Stir constantly over low heat for 10 minutes and let wine reduce until almost dry.

4) Add tomatoes and water; simmer for 15 to 20 minutes. Adjust seasoning, if needed. Turn off heat and add basil.

5) Add pasta and toss to mix well. Place in a serving dish and sprinkle with parmesan cheese.

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Compiled Recipe – Creamy Chicken Sandwich

Creamy Chicken Sandwich

* 1 chicken breast, cooked and shredded
* 200 mL mayonnaise
* ¼ kilo seedless grapes
* lettuce leaves
* 2 slices bread
* salt and pepper (to season)

1) Boil chicken breast and shred.

2) Slice grapes. Mix shredded chicken, sliced grapes and mayo.

3) Add salt and pepper to taste.

4) To assemble sandwich, start by layering lettuce, then the chicken, then the grape spread. Pair with a side of fries.

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Compiled Recipe – Strawberry Espresso Trifle

Strawberry Espresso Trifle

* 1 cup all purpose cream
* 1 8-oz. bar cream cheese, at room temperature
* 1 ½ cups (8-ounces) confectioner’s sugar
* 2 shots espresso or ¼ cup strong brewed coffee
* 2 shots espresso or ½ cup strong brewed coffee
* 2 shots coffee-flavored liqueur, optional
* 4 slices store-bought butter cake, sliced into ½-inch thick slices
* strawberry puree
* 1/3 cup pistachios, chopped and toasted, plus extra for garnish
* fresh strawberries, for garnish

1) Make the coffee cream: in the bowl of an electric mixer fitted with the whisk attachment, whip cream until stiff peaks form; chill. Using the paddle attachment, whip cream cheese on medium speed until soft and airy, about 4 minutes. Reduce speed to low; add confectioner’s sugar and coffee. Mix for 2 minutes on medium speed. Fold in whipped cream. Set aside in the refrigerator.

2) Mix together espresso or coffee and liqueur, if using, in a bowl.

3) To assemble, dip a butter cake slice in the coffee-liqueur mixture and place in a dessert cup. Spread 1 to 2 tablespoons strawberry puree and 3 tablespoons coffee cream on top. Add 2 teaspoons pistachios. Repeat to make another layer. Garnish with pistachios and strawberries. Repeat with remaining ingredients. Refrigerate for at least 2 hours.

Tip: To make the strawberry puree, combine 1 cup frozen strawberries, 1 tablespoon lemon juice, ¼ cup water and 3 tablespoons sugar in a sauce over medium heat. Cook until strawberries are soft, then mash with a wooden spoon.

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Compiled Recipe – Beef Gyudon

Beef Gyudon

* 400-500 grams beef sukiyaki cut
* 1 whole onion, sliced
* 1 tsp dashi powder
* cooking oil (for frying)
*  1 tsp ginger
* 2 tsp spring onion, chopped
* ½ cup sake
* ½ cup mirin
* 1/8 cup soy sauce
* 1 tbsp corn syrup
* salt (to taste)
* 1 tsp pickled red ginger (for garnish)
* 1 tsp spring onion, chopped
* 2 eggs
* 2 cups rice

1) Boil beef with onions and dashi.

2) Remove onions and sauté in cooking oil. Add grated ginger and chopped spring onion. Mix for a minute.

3) Add the beef, sake, mirin and soy sauce. Simmer for 5 to 10 minutes to reduce liquid. Let the alcohol from sake and mirin evaporate. Add corn syrup.

4) Cook beef until desired doneness. Add salt to taste, if needed. Place rice in a Japanese bowl. Add raw egg (half cooked, if preferred). Then add the beef on top, garnish with chopped spring onions and ginger.

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Compiled Recipe – Pesto Pasta

Pesto Pasta

* 250 g linguine
* 3-4 tbsp olive oil
* 6 cloves garlic, sliced
* 1/3 cup pine nuts, toasted
* chili flakes, to taste (optional)
* sea salt (to taste)
* 1 cup basil leaves, packed, plus extra for garnish
* parmesan cheese, freshly grated

1) Cook linguine according to package directions. Reserve  1 cup pasta water. Drain pasta and set aside.

2) Heat olive oil in saucepan over medium-high heat.

3) Sauté garlic until fragrant. Add pine nuts and chili flakes, if using. Season with sea salt.

4) Add linguine to the pan and toss. Add basil and toss until leaves are wilted but still green.

5) Remove from heat and sprinkle with parmesan cheese. Toss and add pasta water, 1 tablespoon at a time, to loosen the mixture.

6) Transfer to a serving bowl. Garnish with basil leaves and sprinkle extra parmesan cheese on top. Serve immediately.

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Compiled Recipe- Dulce De Leche Yogurt

Dulce De Leche Yogurt

*1 cup plain or Greek yogurt
* ¾ cup store bought dulce de leche
* 1/8 cup milk
* ¼ tsp instant coffee granules
* 1/8 tsp salt

1) Combine yogurt, store bought dulce de leche, milk, instant coffee grounds, and salt in a bowl. Mix well until smooth.

2) Divide mixture among 4 popsicle molds. Freeze for 30 minutes, insert popsicle sticks, then freeze for at least 4 hours. Remove from molds and drizzle with more dulce de leche. Serve immediately.

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Compiled Recipe- Salmon Belly Sinigang

Salmon Belly Sinigang

*500 grams salmon belly
* 2 tbsp vegetable oil
* 1 tbsp garlic, chopped
* 2 tbsp ginger, julienned
* 1/3 cup red onion, sliced into wedges
* 3 small tomatoes, sliced into wedges
* 2 tbsp fish sauce (patis)
* 1 L water
* ½ cup gabi (taro), peeled
* 2 pcs green chili fingers (siling pang sigang)
* 1 20-gram pack sinigang mix
* ½ cup radish, sliced
* 1 bunch okra, trimmed
* 1 cup string beans (sitaw), sliced
* ½ cup eggplant, sliced
* 1 bunch kangkong, leaves only
*salt and pepper (to taste)

1) Heat oil in a pot over medium heat and sauté garlic, ginger, onions, tomatoes and fish sauce.

2) Add water and gabi and allow to simmer for 6 to 8 minutes. Add green chilies and salmon belly. Add more water, if necessary, then bring to a boil. Add sinigang mix and radish and mix well.

3) Bring back to a boil, then add okra, sitaw and eggplant. Simmer further for about 3 minutes, and once salmon is cooked, add kangkong and cover the pot and let cook for another 1-2 minutes. Season to taste and serve while hot.

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Compiled Recipe – Pork Pata and Beans

Pork Pata and Beans

* 1 kilo pork hocks
* 2 tbsp cooking oil
* 2 cloves garlic , minced
* 1 large onion, chopped
* 1 large can pork and beans
* 1 cup tomato sauce
* 2 tbsp soy sauce
* ½ cup water
* 1 tbsp brown sugar
* salt and pepper (to taste)

1) In a big pot over medium heat, cook pork hocks for 5-10 minutes.

2) Sauté garlic and onions in the same pot until onions are translucent.

3) Add pork and beans, brown sugar, tomato sauce, soy sauce and water.

4) Simmer for 45 minutes to an hour over low heat until meat is tender. Adjust seasoning with salt and pepper.

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Compiled Recipe – Peppermint Mocha

Peppermint Mocha

* 1 ¼ cup fresh milk
* 2 ½ tsp unsweetened cocoa powder
* 2 tsp instant coffee
* ¼ cup hot water
* 1 tbsp peppermint syrup
* whipped cream, crushed peppermint candies, peppermint leaves

1) Warm fresh milk in a saucepan, whisking continuously until frothy, about 4 minutes.

2) Place regular unsweetened cocoa powder, instant coffee and hot water in a mug; stir until dissolved. Add frothy milk and peppermint syrup. Garnish with whipped cream, crushed peppermint candies and peppermint leaves.

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