Compiled Recipe – Pulled Pork Stew

Pulled Pork Stew

* 2/3 kilo pork, use pigue, cut into large chunks
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp oil
* 1 tbsp butter
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 can chopped tomatoes (use 400 gram can)
* ½ pork bouillon cube
* ¼ tsp ground cumin
* 1 tsp hot sauce
* 1 tsp liquid smoke
* 1 ½ kilo potatoes, peeled
* ½ cup fresh milk
* ¼ cup butter
* ¼ parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Season pork chunks with salt and ground black pepper. Heat oil and melt butter in a pressure cooker over medium heat. Sweat onion and garlic until translucent and fragrant. Add pork cubes and sear on all sides. Pour in tomatoes, pork bouillon cube, cumin, hot sauce, liquid smoke and just enough water to cover pork pieces. Bring to a boil then cover and tighten lid. Reduce heat to medium-low once pressurized. Let cook for 45 minutes or until the pork is tender.

2) Meanwhile, place potatoes in a large pot. Pour in enough water to cover, add salt and place over high heat. Bring water to a boil, and cook until potatoes are tender, about 20 minutes. Place milk and butter in a cup and microwave on “high” until butter is melted. Set aside. Drain, then transfer potatoes to a bowl when tender. Add milk and butter mixture and season with salt and ground pepper to taste. Stir in parmesan cheese. Mash until potatoes are smooth. Keep warm.

3) Turn off heat and release pressure from the pressure cooker. Open lid and scoop out pork pieces by batch into a large bowl. Using two forks, shred the pork. Return the shredded pork into the pot. Repeat until all pork is shredded. Bring the mixture back to a boil and reduce liquid. Season with salt and ground pepper, to taste.

4) Scoop mashed potatoes into shallow bowls. Top with a generous helping of pork ragu. Sprinkle with parsley and serve.


Compiled Recipe – Peri Peri Chicken Wings

Peri-Peri Chicken Wings

* ½ cup olive oil
* 6 bird’s eye chilies (siling labuyo); remove seeds if you want less heat
* 2 cloves garlic
* 2 tsp sweet paprika
* 2 tsp whiskey
* lemon juice, from 1 ½ lemons
* 1 ½ tsp salt
* 1 ½ cup potato starch
* 1 tsp salt
* vegetable oil (for deep frying)

1) Make the peri-peri sauce: Combine olive oil, chilies, garlic, paprika, whiskey, lemon juice and salt in a food processor or blender. Pulse until well combined. Set aside (Note: This will make about ½ cup peri-peri sauce. Store in a sterilized airtight jar in the refrigerator for up to 2 weeks.)

2) Mix potato starch and salt in a large bowl. Dredge chicken thinly in mixture and shake off excess.

3) Heat oil to 350◦F in a large pot. Deep fry chicken in batches until crisp and golden, about 10 minutes. Drain on a wire rack. When cool enough to handle, place chicken in a bowl, pour in peri-peri sauce and toss to combine.

4) Serve peri-peri chicken wings with mango salsa and steamed rice.



Compiled Recipe – Fettuccine with Truffle Mushroom Sauce

Fettuccine with Truffle Mushroom Sauce

* 1 tbsp olive oil
* ½ cup butter
* 1 cup fresh Portobello mushrooms, sliced
* 1 cup fresh button mushrooms,  sliced
* 1 cup fresh shiitake mushrooms, sliced
* ½ cup heavy cream
* 1 sprig fresh rosemary, or ¼ tsp dried rosemary, crushed
* ½ tsp salt
* ¼ tsp ground black pepper
* ½ tsp white truffle oil
* 250 grams fettuccine, cooked according to package directions
* 1/3 cup parmesan cheese, grated
* 3 tbsp flat leaf parsley, chopped

1) Heat olive oil and melt butter in a large pan. Sauté mushrooms over high heat for about 3 minutes.

2) Add cream, rosemary, salt and pepper. Simmer on low heat for 20 to 25 minutes.

3) Remove from heat and whisk in truffle oil. Add cooked pasta; toss until evenly coated.

4) Transfer to a serving dish and sprinkle with Parmesan cheese and parsley. Serve immediately.


Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.



Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* ½ tsp salt
* 2 teaspoons ground cinnamon
* 4 large eggs
* 1 ¼ cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups carrots, grated
* 1 cup walnuts, chopped
* walnuts, chopped (for garnish)
* ½ cup unsalted butter, softened
* 1 (225 gram) bar cream cheese, softened
* 4 cups confectioners’ sugar
* 1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (6-inch) round cake pans. Line the bottoms with parchment paper.

2) Whisk together flour, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, sugar and vanilla on medium speed. Slowly add flour mixture. Add carrots and mix until combined. Do not over mix. Gently fold in walnuts using a spatula. Divide batter between evenly prepared pans.

4) Bake for 40 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean (check every 5 minutes after the 40 minute mark until the toothpick comes out clean). Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

5) Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed. Mix until smooth. Turn speed to low then slowly add confectioners’ sugar and vanilla. Increase speed and beat until smooth and creamy.

6) Once cakes are cooled completely, evenly cut each cake in half horizontally to make 4 layers. Place a layer on a cake plate or cake stand. Spread ¼ of the frosting evenly on top of the cake. Top with another layer and frost again. Repeat layering with remaining layers and frosting. Top cake with edible flowers or walnuts.



Compiled Recipe – Fried Chicken Strips

Fried Chicken Strips

* 1 cup rolled oats
* 2 (72 gram) bags chips, cheese-flavored, nacho
* 1 cup cheddar cheese, grated
* 1 tsp salt, or to taste
* ½ tsp freshly ground black pepper
* 1/3 cup all purpose flour
* ½ cup yogurt
* ¼ cup milk
* 4 large chicken breast fillets, cut into large strips
* salt (to taste)
* ground black pepper (to taste)
* sour cream (to serve)
* 1 tbsp cilantro, finely chopped (to serve)
* oil (for frying)

1) Place oats and chips in a food processor and process for 20 seconds or until coarsely ground; transfer to a shallow bowl. Stir in cheese, salt and pepper. Set aside.

2) Place flour in a shallow bowl. Season with salt and ground pepper. Mix yogurt and milk in a medium bowl. Season chicken strips with salt and ground black pepper.

3) Prepare breading station: Place in order, starting with the flour, then yogurt and finally, the chip mixture. Grab a chicken strip and toss in flour. Then dunk in yogurt mix. Roll in the chip mixture until covered completely. Transfer to a baking sheet and repeat with remaining chicken strips until all are breaded. Set aside.

4) Heat a frying pan over medium heat. Pour enough oil to reach halfway up the sides of a pan. In batches, place chicken strips into the hot oil and fry until both sides are cooked through. Drain on paper towels.

5) Mix sour cream and cilantro in a small bowl. Serve chicken strips immediately with the sour cream dip.



Compiled Recipe – Molo Soup

Molo Soup

* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.



Compiled Recipe – Chilaquiles


* 1 small red onion, peeled, quartered
* 3 cloves garlic, peeled
* 2 green finger chilies (siling pangsigang), seeds removed, if desired
* 1 (800 gram) can tomatoes, diced
* 1 small bunch cilantro, large stems reserved for another use, more to serve
* 1 bag corn chips
* 6 large eggs
* ½ cup feta cheese, crumbled
* 1 green onion, cut into wedges
* salt (to taste)
* oil (for frying)
* ground black pepper (to taste)

1) Make the salsa: Place onion, garlic and siling pangsigang in a cast iron pan over high heat. Roast until charred on all sides. Remove from heat and place in a food processor. Let cool slightly before adding tomatoes. Process until finely chopped. Add cilantro including thin stems and process again until finely chopped. Season to taste with salt and pepper.

2) Place a pan over medium heat. Add oil and pour in salsa. Cook until heated through. Tuck corn chips into the salsa until covered. Immediately transfer to a serving dish. Alternatively, place corn chips in a baking pan and pour heated salsa over chips.

3) To assemble: pan fry eggs to the desired doneness. Place over chilaquiles. Top with feta cheese and cilantro leaves and lemon wedges on the side to serve.



Compiled Recipe – Chicken a la King

Chicken a la King

* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.