Compiled Recipe – Garlic Calamansi Chicken Skewers

Garlic-Calamansi Chicken Skewers

* 1 ½ cup mayonnaise
* ½ cup coconut vinegar
* ¼ cup sugar
* 1 to 2 tbsp. chili sauce
* ½ tsp. salt, plus more to season
* 2 cloves garlic, minced
* 1 tbsp. calamansi juice
* 4 halves chicken breast, boneless, skinless
* olive oil (for grilling)
* 2 tbsp. olive oil
* 4 cloves garlic, peeled, smashed, then mixed with 1 tablespoon water
* 1.2 kilos spinach, trimmed and cleaned
* 1 to 2 tbsps. fresh calamansi juice

1) Make the sauce: Mix together mayonnaise, vinegar, sugar, chili sauce, salt, pepper, garlic and calamansi juice. Divide mixture into 2 portions; set aside 1 portion to serve.

2) Cut chicken fillets into cubes. Season with salt, pepper and olive oil. Thread onto barbecue sticks.

3) Pre-heat a grill or grill pan. Grill skewers, basting with prepared sauce and turning until chicken is cooked through.

4) Make the garlic-calamansi spinach: Heat oil in a large pan over medium heat. Sauté garlic until fragrant and starting to brown, about 2 minutes. Remove garlic from pan; set aside. Increase heat to high. Add spinach to pan in batches, waiting for leaves to wilt before adding the next batch. Cook, tossing, for about 3 to 4 minutes or until tender. Drain liquid from pan and add garlic. Add calamansi juice. Season with salt and pepper.

5) Serve chicken skewers with garlic-calamansi spinach and extra sauce on the side.


Compiled Recipe – Pinoy Nacho Salad

Pinoy Nacho Salad

* 1 cup tomatoes, cubed
* ¼ cup onion, chopped
* 1 tbsp cilantro (wansoy), chopped
* 1 tbsp calamansi juice
* 1 tsp salt
* 1 tsp pepper
* 1 cup kesong puti (white cheese), cubed
* 1 ¾ kilo portion pork inasal, heated and shredded
* nacho chips (to serve)
* 4 cups romaine lettuce, shredded

1) Make the salsa: Combine tomatoes, red onions, cilantro, calamansi juice, salt and pepper; mix well.

2) Toss in kesong puti and pork inasal. Let mixture stand for 15 to 20 minutes. Place nacho chips in a container. Top with shredded romaine lettuce and pork mixture.



Compiled Recipe – Lechon Sisig

Lechon Sisig

* 2 tbsp oil
* 1 medium red onion, peeled, diced
* 1 slab pork belly, lechon kawali cut (around ½ kg), tenderized, cubed
* 2 tbsp liquid seasoning
* 1 tsp calamansi juice
* 3 pieces siling labuyo
* 2 large eggs
* calamansi, halved (to serve)
* ground black pepper (to taste)

1) Heat oil in a large cast iron pan over medium heat. Once hot, add half the onion and cook, stirring, until softened. Add chopped pork. Sauté, stirring, until heated through and sizzling.

2) Season with liquid seasoning, calamansi juice and ground black pepper. Stir in remaining onion and sili. Remove from pan and onto a plate. Set aside.

3) In the same pan, fry eggs sunny side up. Top sisig with fried eggs and serve with calamansi on the side.



Compiled Recipe – Cream Dory with Coffee Butter

Cream Dory With Coffee Butter

* 1 tbsp calamansi juice
* 1 tbsp instant coffee
* ¼ cup butter, melted
* 1 tsp garlic powder
* 1 tsp salt
* ½ tsp black pepper
* 1 kilo cream dory, use fillet

1) Switch on oven broiler. In a bowl, combine calamansi juice, coffee, butter, garlic powder, salt and pepper.

2) Brush both sides of fish fillets generously with the coffee mixture.

3) Broil one side for 5 minutes in the oven. Then flip the fish and brush again with the mixture. Broil this side for another 3 to 4 minutes.

4) Brush with the coffee mixture one last time before serving.


Compiled Recipe – Chicken Inasal

Chicken Inasal

* 6 cloves garlic, peeled, chopped
* 2 tbsp ginger, peeled, grated
* ¼ cup calamansi juice
* 1 bunch lemongrass (tanglad), bulb finely chopped
* 1 whole chicken, cut into 6 pieces
* bamboo sticks (for spearing)
* ¼ cup oil
* 1 tsp annatto seeds (atusete)
* salt (to taste)
* soy sauce (to taste)
* coconut sap vinegar (sukang tuba), to serve
* siling labuyo (to serve)

1) In a large bowl, combine garlic, ginger, calamansi juice and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.

2) Meanwhile , in a pot over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil. Use a slotted spoon to remove and discard seeds.

3) Heat up a charcoal grill or pre-heat a grill pan over medium heat. Remove chicken from the marinade. Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.

4) Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly. Serve with garlic rice, atsara and a mixture of soy sauce, sukang tuba and sili, if desired.


Compiled Recipe – Grilled Tuna Belly

Grilled Tuna Belly

* 2 tbsp soy sauce
* 2 tbsp calamansi juice
* 2 tbsp brown sugar
* 1 clove garlic, chopped
* pepper (to taste)
* 500 grams tuna belly

1) In a bowl, mix together soy sauce, calamansi juice, brown sugar, garlic, and pepper.

2) Drizzle marinade over tuna belly and leave to marinate for 30 minute to 1 hour.

3) Preheat the grill and place marinated tuna belly. Cook for about 4 minutes per side, basting with reserved marinade to keep the tuna from drying out quickly.

4) Flip the tuna and grill until cooked through.

5) Serve grilled tuna with calamansi and chopped salted egg with tomatoes.




Compiled Recipe – Watermelon Coconut Popsicles

Watermelon-Coconut Popsicles

* 2 ½ cups watermelon, seeded and diced
* ¾ cup canned coconut cream
* ½ cup simple syrup
* 2 cups coconut water, fresh
* 2 tbsp fresh calamansi juice
* 6 tbsp simple syrup
* ½ cup watermelon, seeded and diced

1) Make the watermelon-coconut cream layer: Puree all ingredients together in a blender until very smooth. Set aside.

2) Make the watermelon-coconut water layer: Combine coconut water, calamansi juice and syrup; adjust sweetness to taste with syrup.

3) Pour coconut water into 3-ounce popsicle molds until 1/3 full. Add a few watermelon cubes into each mold. Freeze until almost frozen but still slushy, about 1 hour.

4) Slowly pour in watermelon-coconut cream mixture into molds. Insert popsicle sticks and freeze until firm.


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.