Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.



Compiled Recipe – Tinola with Malunggay

Tinola with Malunggay

* 2 chicken leg quarters
* salt and pepper (to taste)
* 2 tbsp canola oil
* 1 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 2 tbsp ginger, julienned
* 1 ½ tbsp fish sauce
* 4 to 5 cups water
* ½ cube chicken bouillon
* ½ cup green papaya
* salt and pepper (to taste)
* 1 cup malunggay leaves (moringa)

1) Season chicken with salt and pepper.

2) Heat oil over medium heat then sauté onions, garlic and ginger. Add the chicken and do a light sear on all sides. Pour in the patis and allow to boil.

3) Add enough water to cover chicken and bring to a boil. Add the chicken bouillon cube and green papaya to stir.

4) Reduce the heat and allow to simmer for about 8 to 10 minutes. Adjust seasoning as necessary.


Compiled Recipe – Baked Creamy Potato Bacon Mushroom Casserole

Baked Creamy Potato Bacon Mushroom Casserole

* 1 kilo potatoes, medium
* 1 cup bacon bits
* ½ cup butter
* 1 head garlic
* ½ cup spring onion, chopped
* 1 tbsp dried basil
* 1 tbsp dried oregano
* 2 cans mushroom slices
* 1 cube chicken bouillon
* 1 tsp sugar
* 1 tsp pepper
* 2 cups heavy cream
* 1.8 oz bar quick melt cheese, melted
* 6 pieces soda crackers, crushed
* ¼ cup melted butter

1) Boil potatoes until tender and cooked. Remove the skin and slice thinly. Set aside.

2) Fry bacon bits until crispy. Slice roughly.

3) In a pan, heat ½ cup butter. Add garlic, spring onions, dried basil and dried oregano. Cook for 5 minutes.

4) Add mushroom slices, bacon, chicken bouillon cube, sugar and pepper. Cook for another 5 minutes.

5) Add the heavy cream. Simmer for 5 minutes.

6) Arrange the potatoes in a rectangular XXX baking dish. Scoop in the cream mixture. Repeat layers ending with the cream mixture. Sprinkle grated cheese on top.

7) Mix the crushed crackers with ¼ cup melted butter and sprinkle on top of cheese.

8) Bake in 350˚F pre-heated oven for 10 to 15 minutes or until top is golden.