Compiled Recipe – Pork Dumplings in Garlic-Cilantro Sauce

Pork Dumplings in Garlic-Cilantro Sauce

* 15 pieces frozen pork dumplings
* 15 pieces frozen pork siomai
* 3 tbsp olive oil
* 4 cloves garlic, finely chopped
* ½ cup cilantro leaves, roughly chopped
* 2 tbsp calamansi juice
* 1 tbsp chicken stock
* 2 tbsp chili garlic sauce

1) Bring steamer to a simmer according to manufacturer’s instructions. Add dimsum. Steam for 10 minutes or until dimsum are cooked through.

2) Heat oil, meanwhile, over low heat in a small saucepan. Add garlic and gently heat until softened. Do not brown. Remove from heat and transfer to a small bowl. Set aside to cool slightly.

3) Stir the softened garlic with the remaining sauce ingredients: cilantro, calamansi juice, stock and chili garlic sauce.

4) Serve dimsum immediately with sauce drizzled over top.



Compiled Recipe – Chicken Asado

Chicken Asado

* 1 ½ tbsp calamansi juice
* 3 tbsp soy sauce
* ground black pepper (to serve)
* 600 grams chicken, cut to serving pieces
* 2 tbsp canola oil
* 1 tbsp butter
* 1 ½ cups potato, cut into 1-inch cubes
* 2 tbsp garlic, chopped
* 1 tsp whole black peppercorns
* 1 piece bay leaf
* 1 ½ cups tomato sauce
* 2 tsp white sugar
* salt (to taste)
* ground black pepper (to taste)

1) Combine calamansi juice, soy sauce, pepper and chicken. Mix well. Marinate, refrigerated for 1 hour.

2) Heat oil and butter in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess fat from the wok.

3) In the same wok, fry potatoes for 2 to 3 minutes. Add onions, garlic, peppercorns, bay leaf and continue to sauté for 1 to 2 minutes. Pour in the tomato sauce and bring to a simmer, bring the chicken back to the wok and simmer for 3 to 6 minutes or until the chicken is cooked. Season to taste with salt and pepper.


Compiled Recipe – Skillet Chicken

Skillet Chicken

* 500 grams chicken, use skinless chicken thigh fillets
* salt
* pepper
* 1 tbsp vegetable oil
* 2 cloves garlic, chopped
* 1 medium white onion, chopped
* 1 can chickpeas (garbanzos), use 420 gram can, drained and rinsed
* 1/3 cup fresh calamansi juice
* 1 cup fresh spinach leaves, packed
* cayenne pepper

1) Season chicken with salt and pepper.

2) Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant. Add chicken and cook for 4 minutes. Flip to cook the other side.

3) Add chickpeas and calamansi juice. Cover pan and cook for 5 minutes.

4) Add spinach and cook until wilted. Adjust seasoning. Sprinkle with cayenne and pepper.




Compiled Recipe – Calamansi Fish Fillet

Calamansi Fish Fillet

* ¼ cup calamansi juice, fresh
* 1 tsp fish sauce (patis)
* 2 tbsp cilantro, chopped, plus more for garnish
* ground black pepper (to season)
* 400 grams cream dory fillets, thawed
* 1 tsp vegetable oil
* 1 tbsp unsalted butter
* 2 cloves garlic, smashed

1) Combine calamansi juice, fish sauce, cilantro and pepper in a small bowl.

2) Place fish fillets in a shallow container. Drizzle half of the calamansi mixture over fish and marinate for at least 5 minutes.

3) Heat oil and butter in a large pan over medium heat. Saute garlic until fragrant. Cook fish fillets for about 5 minutes.

4) Flip fish over and cook for 2 to 3 minutes. Drizzle remaining calamansi mixture over fish. Top with cilantro.



Compiled Recipe – Warm Mushroom Salad

Warm Mushroom Salad

* 2 tsp miso paste
* 2 tbsp ginger, grated
* 6 tbsp calamansi juice
* 4 tbsp sugar
* 1 tsp salt
* ½ tsp black pepper
* 1 tbsp vegetable oil
* 500 grams fresh button mushrooms, sliced
* 500 grams fresh shiitake mushrooms, sliced
* 4 green apple, cored and sliced thinly
* 4 stalks celery, chopped
* 3 medium bell pepper, sliced thinly
* 2 medium white onion, sliced thinly
* chicharon, crushed
* romaine lettuce (to serve)

1) Make the miso-ginger dressing: Whisk together all ingredients in a bowl. Let it sit for 10 minutes to allow flavors to meld.

2) Heat oil in a large pan over medium heat. Sauté mushrooms for 5 to 10 minutes Add apples, celery, bell peppers and onions. Cook for 2 to 3 minutes. Remove from heat.

3) Pour dressing over mushroom mixture and toss to combine. Top with chicharon. Serve with lettuce leaves, if desired.


Compiled Recipe – Bistek Filipino Rice

Bistek Filipino Rice

*750 grams beef sirloin, sliced thinly and pounded
* ¼ cup soy sauce
* 2 tbsp calamansi juice, or juice from 1 lemon
* ½ tsp ground black pepper
* 2 cups vegetable oil
* 1 cup white onion, sliced into rings
* 2 tbsp cornstarch
* ¼ cup butter
* 1 tbsp garlic, crushed
* cilantro, chopped (to garnish)
* 3 cups white rice, cooked and cooled
* 1 tbsp vegetable oil
* 2 tbsp garlic, minced
* 1 tsp salt
* ½ tsp ground black pepper
* 3 tbsp butter

1) Marinate beef in soy sauce, calamansi juice and pepper, covered, in the refrigerator for at least 1 hour.

2) Heat vegetable oil in a pan over medium heat. Toss onions in a cornstarch until well coated. Fry onion rings until crisp and golden. Drain on paper towels and set aside.

3) Melt butter in a large pan over medium heat. Fry beef until browned. Add garlic and sauté for 15 to 20 minutes. Set aside and keep warm.

4) Make the bistek rice: Mix rice and oil in a bowl. Add rice to the pan where the beef was cooked; toss until heated through. Add garlic, salt and pepper. Cook for 5 minutes, stirring continuously to prevent rice from sticking to the pan. Remove from heat and mix in butter.

5) Divide rice among bowls. Top with beef and onions. Garnish with cilantro.




Compiled Recipe – Calamansi Custard

Calamansi Custard

* 2 cups heavy cream
* 1 cup sugar
* ¼ cup calamansi juice
* candied citrus peel, fresh fruit wedges, shortbread biscuits (for garnish)

1) Combine heavy cream and sugar in a medium saucepan. Boil over medium heat for 2 to 3 minutes, stirring occasionally to prevent from scorching. Remove from heat.

2) Add calamansi juice. (Note: The mixture should thicken almost immediately.) Let mixture cool. Distribute evenly among 6 dessert cups. Refrigerate for 2 hours or overnight. Serve chilled with candied citrus peel, fresh fruit wedges or shortbread biscuits.


Compiled Recipe – Leche Flan Cake

Leche Flan Cake

* 2 ¼ cups sugar, divided
* 1 tsp lemon or calamansi juice
* yolks from 6 large eggs
* 2 large eggs
* 1 cup evaporated milk
* 2 ½ cups cake flour
* 1 tbsp baking powder
* ¼ tsp salt
* 6 large eggs, separated
* ½ cup corn oil
* 2 tbsp calamansi juice
* 1 ½ cups sugar, divided
* ½ tsp cream of tartar

1) Pre-heat oven to 350˚F.

2) Make the leche flan: Place 1 cup sugar in a heavy-bottomed saucepan. Sprinkle lemon or calamansi juice over and mix. Turn heat to medium and let sugar caramelize. Do not mix. Cook until golden brown, about 7 to 10 minutes. Swirl pan once or twice. Pour into 2 (8×3-inch) round cake pans. Set aside and let caramel cool completely.

3) Whisk egg yolks, eggs, remaining sugar and evaporated milk in a large mixing bowl, being careful not to create bubbles. Pour mixture over the cooled caramel and let stand. Set aside.

4) Make the chiffon cake: Sift together cake flour, baking powder and salt into a large bowl. Add egg yolks, corn oil, ¾ cup water, calamansi juice and ½ cup sugar. Mix well with a whisk.

5) Combine egg whites and cream of tartar in another bowl. Beat by hand or with an electric mixer fitted with the whisk attachment until frothy. Gradually add remaining sugar and beat until stiff but not dry, about 7 to 8 minutes.

6) Fold egg-yolk mixture gently into egg-white mixture using a large rubber scraper, being careful not to deflate the egg whites. Pour into the pans over the cooled custard.

7) Bake for 45 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs adhering to it. Cool for 10 minutes. Run a knife gently around the pans and invert the cakes onto serving platters. Serve cold or at room temperature.




Compiled Recipe – Pork Inasal

Pork Inasal Sisig

* 1 tbsp vegetable oil
* 1 ¾ kilo portion leftover pork inasal, minced
* 1 cup white onions, finely chopped
* 1 tsp garlic, finely chopped
* 2 eggs, slightly beaten
* 1 tsp salt
* 1 tsp pepper
* 1 tbsp calamansi juice
* 1 tsp liquid seasoning
* rice (to serve)

1) Heat a non-stick pan until smoking. Add vegetable oil and pork inasal. Cook until slightly crisp.

2) Add white onions; cook until translucent. Add chopped garlic; sauté for 2 minutes. Whisk in eggs; mix well. Season mixture with salt, pepper, calamansi juice and liquid seasoning. Serve with rice.



Compiled Recipe – Strawberry Pancakes

Strawberry Pancakes

* 1 cup fresh milk
* 2 tsp white vinegar or calamansi juice
* 1/3 cup all purpose flour
* 1/3 cup whole wheat flour
* 1/3 cup potato starch
* 3 tbsp sugar
* 1 tbsp baking powder
* 1 large egg, beaten
* 2 ½ tbsp butter, melted
* 1 tsp butter
* strawberry syrup (to serve)

1) Combine fresh milk and white vinegar or calamansi juice in a bowl; let mixture sit for 10 minutes.

2) Combine all purpose flour, whole-wheat flour, potato starch, sugar, baking powder and baking soda in a bowl; mix well.

3) Add milk, mixture, egg and melted butter; mix until just combined (Note: add a little water if mixture is too thick.)

4) To cook, melt butter on an (8-inch) non stick skillet over very low heat. Ladle pancake batter onto pan. Cook until top is almost dry and no longer shiny. Flip and cook the other side for a few seconds. Transfer to a plate. Repeat with remaining batter. Serve with strawberry syrup.