Compiled Recipe – Italian Fish Stew

Italian Fish Stew

* 2 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 ½ tbsp garlic, chopped
* 1 bay leaf
* 1/3 cup carrots, diced
* 1/3 cup celery, sliced
* 1 tbsp tomato paste
* 1/3 cup white onion (optional)
* 1 can whole tomatoes (use 800 gram can)
* ½ kilo whole lapu-lapu, filleted and cut into 2-inch pieces, head reserved
*  ½ cup potatoes, diced
* 1 can white beans (use 400 gram can) , drained and rinsed
* 2 tbsp capers
* ¼ cup black olives, sliced
* 1 ½ fish bouillon cubes
* salt
* pepper
* ½ tsp fresh thyme
* ½ tsp fresh oregano
* 1 tbsp fresh basil
* chopped parsley (to garnish)

1) Heat oil in a pot over medium high heat. Saute onions, garlic, bay leaf, carrots and celery for 1 minute.

2) Add tomato paste; sauté for 1 to 2 minutes. Pour in wine, if using, bring to a boil then lower heat and simmer for 1 minute.

3) Add tomatoes and bring to a boil again. Simmer for 10 minutes. Add fish head, if desired,  and potatoes. Simmer for 5 minutes.

4) Add fish fillets, white beans, capers and olives; simmer for 5 minutes. Season stew with bouillon cubes, salt and pepper.

5) Turn off heat and gently mix in fresh herbs. Garnish with parsley. Serve hot.





Compiled Recipe – Super Dirty Rice

Super Dirty Rice

* 3 tbsp vegetable oil
* 250 grams ground pork
* 5 bacon strips, chopped
* 1 cup white onions, finely chopped
* 1/3 cup celery, finely chopped
* 1/3 cup green bell peppers, chopped
* 1 ½ tbsp Cajun seasoning
* 3 cups day old cooked rice

1) Heat vegetable oil in a pan over medium heat. Sauté ground pork and bacon strips until browned. Add white onions, celery, green bell peppers and Cajun seasoning; sauté for 3 minutes.

2) Add 3 cups day old cooked rice. Toss well and stir until rice is warmed through. Serve hot.



Compiled Recipe – Stuffed Squid

Stuffed Squid

* 2 tbsp olive oil
* 1 tbsp lemon juice
* ¼ tbsp sweet paprika
* salt and pepper (to taste)
* 600 grams squid, small to medium sized, cleaned and ink sacs removed
* 1 tbsp olive oil
* 2 cloves garlic, grated
* ¼ cup frozen spinach, thawed and chopped
* 1 (225 gram) bar cream cheese, softened
* ½ tbsp basil, chopped
* 1 tsp fresh oregano, chopped
* ¼ cup olive oil
* ½ tbsp garlic, chopped
* ½ cup native tomatoes, seeded and chopped
* ½ tbsp parsley, chopped
* lemon wedges (to garnish)

1) Make the marinade: Combine all ingredients in a bowl. Add squid, mix well and set aside.

2) Make the stuffing: Heat olive oil in a pan over medium high heat. Sauté garlic and spinach. Season to taste with salt and pepper. Set aside to cool.

3) Combine spinach, cream cheese, basil and oregano in a bowl; mix well. Season to taste with salt and pepper.

4) Fill each squid with stuffing until ¾ full. Seal opening with toothpicks.

5) Heat oil on a grill or grill pan. Grill squid for 1 to 2 minutes per side. Set aside.

6) Make the sauce: Heat olive oil in a saucepan over medium high heat. Sauté garlic and tomatoes for 3 to 4 minutes. Add parsley; mix well. Season to taste with salt and pepper.

7) Remove toothpicks from squid. Place squid on a plate and pour sauce over. Serve immediately with lemon wedges on the side.


Compiled Recipe – Bacon Pancakes

Bacon Pancakes

* ½ cup whole wheat flour
* ½ cup all purpose flour
* 2 tbsp sugar
* 4 tsp baking powder
* ¼ tsp salt
* ½ cup corn, drained
* 5 strips bacon
* 1 large egg
* ¾ cup milk
* 2 tbsp butter, melted

1) Whisk whole wheat flour and all purpose flour, sugar, baking powder and salt in a medium bowl. Set aside.

2) Chop finely whole kernel sweet corn. Mix with flour mixture into another ½ cup corn. Set aside. Dice bacon into 1-inch lengths. Pan fry until crispy. Transfer to bowl with flour mixture. Mix egg, milk, butter to the flour mixture and stir just until combined.

3) Pour ½ cup batter onto heated non-stick frying pan. Cook until bottom is brown and top begins to bubble. Flip and cook until center of pancake has risen and springs back when lightly pressed. Remove from pan and serve immediately with butter, more corn kernels and honey.


Compiled Recipe – White Champorado

White Champorado

* 1 cup malagkit rice, rinsed
* 4 cups water
* 1 cup white chocolate, chopped
* ½ cup grated coconut
* ½ cup dried mango, chopped
* ½ dried cranberries
* 1 cup condensed milk
* salt (to taste)

1) In a medium stockpot over medium heat, pour in water with rice. Bring to a boil then lower to a simmer. Stir regularly until rice is cooked to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

2) When rice is cooked, drop in half the white chocolate, stirring until melted. Add the remaining chocolate into the porridge with the coconut and a pinch of salt to taste. Cook, stirring, until chocolate is melted and coconut has become aromatic.

3) Ladle champorado into bowls. Top with dried fruit and serve hot with condensed milk.




Compiled Recipe – Sweet Corn Fritters

Sweet Corn Fritters

* ¼ cup rice flour
* ½ cup all purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 2 tsp sugar
* 1 tsp garlic, finely chopped
* ½ tbsp white onions, chopped
* ¼ cup water
* 1 cup canned corn kernels, drained well
* 1 tsp cilantro, chopped
* ¼ cup parsley, chopped
* 3 cups vegetable oil

1) Combine rice flour, all purpose flour, salt, baking powder, sugar, garlic, white onions and water in a bowl; mix well. Add corn kernels, cilantro and parsley; mix.

2) Heat vegetable oil in a shallow pan. Scoop 1 tablespoon corn mixture into hot oil and fry until golden. Drain on paper towels. Serve immediately.



Compiled Recipe – Mackerel Cream Cheese Spread

Mackerel and Cream Cheese Spread

* 1 (200 gram) can mackerel, drained and liquid reserved
* 3 to 4 calamansi, juice only
* ¼ cup celery, finely chopped
* 1 (8-ounce) bar cream cheese, softened
* 2 tbsp reserved mackerel liquid
* salt (to taste)
* ground black pepper (to taste)
* sugar (to taste)

1) Combine mackerel and juice from 3 to 4 calamansi in a bowl; mix until fish is flaky. Add celery, cream cheese and reserved mackerel liquid; stir to combine.

2) Season with salt, pepper and sugar. Chill until ready to use. To serve, spread on bread or use as a dip for vegetable sticks and crackers.



Compiled Recipe – Arugula and Sausage Spaghetti

Arugula and Sausage Spaghetti

* 500 grams spaghetti noodles
* ¼ cup olive oil
* 3 tsp garlic, minced
* 1 small red onion, chopped
* 1 fresh Italian sausage, crumbled
* 1 ½ cups canned whole peeled tomatoes
* salt (to taste)
* ground black pepper (to taste)
* ½ cup feta cheese or ricotta cheese
* 1 handful arugula, leaves only
* 1 lemon , zest only
* lemon wedges (to serve)

1) Cook spaghetti in a pot of boiling salted water according to package directions.

2) Meanwhile, heat olive oil in a pot over medium heat. Sauté garlic and onions. Add sausage and cook until brown, breaking up large chunks with a wooden spoon.

3) Add tomatoes and simmer over low heat until reduced, about 10 minutes. Season to taste with salt and pepper.

4) Toss cooked spaghetti into sauce then transfer to a serving dish. Top with feta, arugula and lemon zest. Season with freshly ground pepper. Serve lemon wedges on the side.



Compiled Recipe – Crema De Fruta

Crema De Fruta


(For Custard)
* 2 large egg yolks
* ¼ cup sugar
* 3 tbsp all purpose flour
* 1 cup fresh milk
* ½ cup all purpose cream
* 1 tsp vanilla extract

(For Cake)
* 3 large eggs, separated
* ¼ cup water
* ¼ cup canola oil
* 1 tsp vanilla extract
* 1 ¼ cup caster sugar, divided
* 1 cup cake flour, sifted
* pinch of salt
* butter or oil, as needed

(For Fruit or Gelatin Topping)
* ¾ cup fruit cocktail, drained, syrup reserved
* 2 tbsp maraschino cherries, halved
* 1 ½ cup reserved fruit cocktail syrup plus water
* 1 tsp high yielding gulaman powder
* ¼ cup sugar
* 1/8 tsp banana extract (optional)

1) Make the custard: In a saucepan, whisk egg yolks, sugar, flour, milk, and vanilla extract. Place over low heat and cook, stirring, until thickened. Transfer to a bowl. Cover with plastic wrap, ensuring the plastic touches the top of the custard to prevent a skin from forming. Chill and let cool completely.

2) Meanwhile, make Sponge Cake: Preheat oven to 325°F. Butter or oil a square 8×8 inch baking pan. Cut out parchment paper the shape and size of the pan and place on the bottom of the pan. Set aside.

3) In a large bowl using a whisk, whisk egg yolks, water, oil, and vanilla extract until just combined. Add flour, salt, and 1 cup sugar. Fold then beat until well combined. Set aside.

4) In the bowl of a stand mixer with the whisk attachment, add egg whites to the bowl, and whisk on medium-high until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.

5) Scoop out 1/3 of the meringue, and add to the sponge batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter. Tap baking pan lightly on the counter to release trapped air bubbles.

6) Place in the oven, and bake for about 30 to 40 minutes or until a toothpick inserted into the center emerges cleanly and the top is golden brown. Remove from the oven, and transfer to a wire rack to cool completely.

7) Once the cake is cool, remove cake from pan and place in a square plastic container, trimming the sides as needed to fit. Top with cooled custard, spreading layer evenly. Distribute fruit cocktail and cherries on top of the custard, decorating as desired. Chill until ready to set with gelatin.

8) Make Gelatin: In a small saucepan, mix reserved fruit cocktail syrup with water, gulaman powder, and sugar together. Place over low heat, and, stirring constantly, heat only until the gulaman granules have dissolved and the liquid is hot. (Do not bring to a boil.) Stir in banana extract if using. Remove from heat.

9) Using the back of a spoon to prevent bubbles from forming and disturbing the fruits, pour hot gulaman immediately over the fruit layer until just covered. (You may have leftover gulaman mixture.) Let set about 5 minutes to cool slightly and set. Keep chilled until ready to slice and serve.



Compiled Recipe – Cheesy Beef Rice Topping

Cheesy Beef Rice Topping

* 1 ½ cup rice, dinorado
* 3 cups beef broth
* 1 medium red onion
* 2 cloves garlic, minced
* 1 tomato , chopped
* 1 tbsp oil
* ¼ kilo ground beef
* salt (to taste)
* 2 tbsp butter
* 1 (400 gram) can whole kernel corn
* 1 tbsp flour
* 1 ¼ cup milk
* ½ cup cheese, grated
* 1/8 tsp nutmeg, ground, or to taste

1) Rinse dinorado rice. Place in rice cooker with beef broth and let cook. Sweat 1 medium red onion, garlic cloves and tomato in oil in a large sauté pan over medium heat while rice cooks. Sauté ground beef until brown. Season with salt and pepper to taste. Set aside. Discard fat.

2) Melt butter in the same pan. Add whole kernel sweet corn and sauté until browned. Add flour; stir. Stir in milk ; cook until thickened. Stir in cheese and ground nutmeg or to taste. Season to taste. To serve, fill bowl with rice, cover with corn sauce and top with cooked beef.