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.




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.