Compiled Recipe – Banana Chocolate Muffins

Banana Chocolate Muffins

* 6 medium overripe bananas, lakatan variety
* 6 large eggs
* 2 tbsp virgin coconut oil
* 2 tbsp raw honey
* 2 tsp muscovado sugar
* 1 tsp real vanilla extract
* ½ tsp sea salt
* ½ tsp baking soda
* ¼ cup coconut flour
* ½ cup regular, unsweetened cocoa powder

1) Pre-heat oven to 350˚F. Mash bananas, eggs, virgin coconut oil, raw honey, muscovado sugar, real vanilla extract, sea salt, baking soda, coconut flour and unsweetened cocoa powder in a large bowl. Mix well.

2) Spoon batter into lined muffin tins and bake for 20 to 25 minutes.

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Compiled Recipe – Sinigang na Hipon sa Bayabas

Sinigang na Hipon sa Bayabas

* 6 cups water
* 8 pieces unripe bayabas (guava), halved
* 1 piece tomato, quartered
* 1 piece long green chili
* 1 piece small red onion, quartered
* 1 ½ tbsp fish sauce(patis)
* ¼ cup radish, thinly sliced
* ½ cup okra, sliced
* ½ cup sitaw (green beans)
* ½ cup eggplant, sliced
* 1 bundle kangkong leaves
* salt and pepper (to taste)
* 500 grams shrimp, cleaned and trimmed, head on , shell on

1) Place water, bayabas, tomatoes, chili and onions in a pot and bring to a boil. Lower the heat and let it simmer for 20 minutes. Mash the bayabas a little bit with the back of a wooden spoon.

2) Add the shrimps, fish sauce, radish, okra, eggplant and sitaw then simmer for 2-3 minutes. Add the kangkong leaves and simmer for another minute . Season to taste. Serve hot.

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Compiled Recipe – Tochong Tilapia

Tochong Tilapia

* 1 (400-600 grams) tilapia, gutted, scaled and cleaned
* salt and pepper (to taste)
* oil (to deep fry and sauté)
* 1 tbsp garlic, minced
* 2 tbsp white onions, minced
* 1 tbsp ginger, minced
* 4 green native tomatoes, quartered
* ½ piece (about 15 to 20 grams) tahure (fermented soy cake) , crumbled
* 3 tbsp soy sauce
* 2 tbsp native vinegar
* ½ tbsp brown sugar
* 1 bunch bok choy, blanched (to serve)

1) Season fish with salt and pepper.

2) Heat oil in a deep pan. Deep-fry fish until brown on both sides, about 8 to 10 minutes. Drain and set aside.

3) Heat oil in a pot. Sauté garlic, onions and ginger until fragrant. Add tomatoes and tahure; stir for 1 minute.

4) Add soy sauce, vinegar and ½ cup water. Season with sugar, salt and pepper. Cook for 3 minutes.

5) Add fried fish, making sure fish is submerge in sauce. Cook for 5 more minutes. Taste and adjust seasoning if necessary.

6) Serve immediately with blanched bok choy on the side.

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Tochong Tilapia Recipe


Compiled Recipe – Baked Pinakbet

Baked Pinakbet

*1 cup ampalaya (bitter melon), sliced into crescents
* 2 tbsp salt, divided
* 2 cups eggplant, sliced into long, thin slices
* 1 tbsp vegetable oil
* 1 tbsp white onions, chopped
* ½ tbsp garlic, chopped
* ½ cup native tomatoes, chopped
* 300 grams ground pork
* ¾ cup shrimp paste (bagoong alamang)
* pepper (to taste)
* 1 cup squash, thinly sliced
* 1 cup okra, sliced
* 1 cup winged beans, thinly sliced

1) Mix ampalaya and 1 tablespoon salt in a bowl; let ampalaya sit for 30 minutes. Squeeze out water. Rinse ampalaya under running water. Squeeze out water again. Set aside.

2) Mix together eggplant and remaining salt in a bowl; let eggplant sit for 30 minutes. Squeeze out water. Rinse eggplant under running water. Squeeze out water again. Set aside.

3) Heat oil in a pan over medium heat. Sauté onions and garlic for 2 minutes. Add tomatoes; cook for 3 to 4 minutes. Add ground pork; cook for 5 to 7 minutes. Add bagoong, sauté for 3 minutes . Season with pepper. Set aside.

4) Pre-heat oven to 350˚F.

5) Place half of the squash on the bottom of a 5×7-inch baking dish. Top with a thin layer of meat. Layer with ampalaya, eggplant, okra and sigarilyas, ending with meat. Cover with foil. Bake for 20 minutes.

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Compiled Recipe – Spicy Chicken in Gata

Spicy Chicken in Gata

*2 tbsp cooking oil
* 1 (1-inch) ginger
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 kilo chicken, cut into small pieces
* 2 cups coconut cream
* 3 pieces lady finger chilies
* 2 pieces bird’s eye chilies (siling labuyo)

1) In a medium-sized pan, sauté the ginger, garlic and onion until browned.

2) Add the chicken pieces. Sauté until cooked through for about 10 minutes.

3) Add the coconut cream. Let it simmer for 10 minutes.

4) Add the lady finger chilies and bird’s eye chilies and cook for 10 more minutes.

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Compiled Recipe – Curry Corn

Curry Corn

* ¼ cup melted butter
* 1 tbsp curry powder
* 1 Japanese sweet corn , boiled, skin removed
* 1 tbsp coriander, finely chopped
* more curry powder (for garnish) – optional

1) In a small pan, combine melted butter and curry powder. Cook on low heat for a minute. Set aside.

2) Brush curry butter onto 1 Japanese sweet corn and garnish with coriander leaves and more curry powder.

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Compiled Recipe – Teriyaki Chicken

Teriyaki Chicken

* ¼ cup soy sauce
* ¼ cup mirin
* 4 tbsp sugar
* ½ tbsp cornstarch
* 1 kilo chicken breast, cut into fillets
* sprigs of spring onion (for garnish)

1) Combine the soy sauce, mirin, sugar and cornstarch in a bowl. Add the chicken to marinate for an hour in the refrigerator.

2) In a grill pan, cook the chicken while brushing the marinade on the chicken breast from time to time. Cook for 5 minutes on each side.

3) Serve over rice and garnish with spring onions.

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Compiled Recipe – Seared Tuna Tacos

Seared Tuna Tacos

* 2 medium avocados
* ½ cup cilantro leaves and stems, chopped
* 2 medium native tomatoes, seeded and diced
* ½ medium red onion, minced
* 1 clove garlic, minced
* juice from 1 lemon
* 1 tsp honey
* 1 tbsp olive oil
* salt and pepper
* 400 grams fresh sashimi-grade tuna fillets, sliced into 5×1-inch rectangular slabs
* ½ tbsp sea salt
* ½ tsp hot paprika
* ¼ tsp ground black pepper
* 2 tbsp olive oil, divided
* 8 (6-inch) flour tortillas
* 8 lettuce leaves
* 1 cup alfalfa sprouts
* lemon and hot sauce (to serve)

1) Make the guacamole: Mash avocados coarsely in a bowl. Add remaining ingredients and mix well. Season with salt and pepper to taste. Cover and refrigerate.

2) Season tuna with salt, paprika, black pepper and 1 tablespoon olive oil; set aside for 5 minutes.

3) Heat a cast-iron pan over high heat until smoking. Add remaining olive oil. Sear tuna on all sides for 2 to 3 minutes for medium rare to medium doneness, being careful not to overcook it. Remove from pan. Let tuna rest for a few minutes before slicing into ¼-inch thick pieces.

4) Heat a frying pan until very hot. Heat tortilla for about 15 seconds per side. Place tortilla on a plate. Place a lettuce leaf, tuna slices, guacamole and alfalfa sprouts on top; roll. Repeat with remaining ingredients. Serve with lemon wedges and hot sauce, if desired.

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Compiled Recipe – Breaded Pork Chops

Breaded Pork Chops

* 1 kilo pork chops, about half inch thick each
* 2 medium eggs, beaten
* 1 cup bread crumbs
* 1 tsp salt
* ¼ tsp black pepper
* 1 tsp thyme
* 1 tsp dried tarragon
* 2 cups cooking oil

1) Make the bread crumb mixture: In a bowl, mix the bread crumbs, salt, pepper, thyme and tarragon.

2) Dip the pork chops in a bowl with the beaten eggs then dip the meat in the bread crumbs mixture.

3) Fry the pork chops for 5 minutes on each side over medium heat or until done.

4) Serve with honey mustard sauce (optional) .

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Compiled Recipe – Grilled Chicken Satay

Grilled Chicken Satay

* 1 cup coconut milk
* ¼ tsp turmeric powder
* 1 tsp ginger, grated
* 1 tsp garlic, minced
* 1 tbsp curry powder
* 2 tbsp dark brown sugar
* 400 grams chicken thigh fillets
* 1/8 cup vegetable oil
* peanut sauce (to serve)
* chopped peanuts (to garnish)

1) Combine coconut milk, turmeric powder, grated ginger, minced garlic, curry powder and dark brown sugar in a bowl; mix well. Set aside. Slice chicken thigh fillets into 1×1-inch cubes. Marinate chicken in mixture, covered, for 3 hours or overnight in the refrigerator.

2) Drain chicken, and mix together marinade and vegetable oil. Thread chicken onto the skewers and grill for 10 to 12 minutes, or until chicken is cooked through, basting with marinade. Serve with peanut sauce and chopped peanuts, if desired.

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