Compiled Recipe – Soy Glazed Crispy Shrimp

Soy Glazed Crispy Shrimp

* 1 cup chicken stock (or ¼ chicken bouillon cube dissolved in 1 cup hot water)
* 2 tbsp oyster sauce
* 2 tbsp dark soy sauce
* ½ cup brown sugar
* ¼ cup sweet chili sauce
* 4 cloves garlic, smashed
* 1 tsp sesame oil
* salt
* ground black pepper
* ¾ tbsp cornstarch, dissolved in 1 tbsp water
* 1 tsp sesame seeds, toasted
* vegetable oil (to deep fry)
* 2 cups cornstarch
* ½ cup all-purpose flour
* 1 tsp salt
* ½ tsp ground black pepper
* 1 kilo shrimp (large), peeled and de-veined with tails left on
* 2 large eggs, beaten
* steamed white rice (to serve)
* chopped green onions (to garnish)

1) Make the soy and chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar , sweet chili sauce and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

2) Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

3) Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

4) Heat oil in a deep, heavy bottomed pot over medium heat.

5) Combine cornstarch, flour, salt and pepper in a shallow bowl . Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

6) Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

7) Pack rice in containers, top with shrimp, drizzle with glaze and garnish with green onions.


Compiled Recipe – Baked Italian Rice

Baked Italian Rice

* 2 cups white rice, steamed cooled
* 3 large tomatoes, diced and seeded
* ½ cup fresh basil, chopped
* 3 tbsp garlic, minced
* ½ tbsp extra virgin olive oil
* 1 pinch chicken powder or 1 cube chicken bouillon, crushed
* salt (to taste)
* freshly ground black pepper (to taste)
* 1 cup mozzarella cheese, shredded
* 2 tbsp parmesan cheese, grated

1) Pre-heat oven to 450◦F.

2) Combine rice, tomatoes, basil, garlic, olive oil, chicken powder, salt and pepper in a large bowl.

3) Transfer rice mixture to a small baking pan and top with cheese.

4) Bake for 10 to 15 minutes or until cheese has melted and starts to turn golden brown. Serve hot.


Compiled Recipe – Potato and Green Pea Chowder

Potato and Green Pea Chowder

* 1 (200 gram) pack bacon
* 1 kilo potatoes, peeled and cubed
* 1 small red onion, peeled , chopped
* 1 cube chicken bouillon
* 1 cup frozen , thawed
* 4 cup water
* ¼ cup sour cream
* 1 cup cheddar cheese, cubed
* salt (to taste)
* ground black pepper (to taste)

1) In a frying pan over medium low heat, cook one batch of bacon. Remove bacon and transfer to paper towels and pour bacon oil into a pot. Continue cooking remaining bacon and transferring bacon oil into the pot until all the bacon is cooked. Place on paper towels to drain excess oil, then crumble or chop into smaller pieces. Set aside.

2) Meanwhile, heat pot with bacon oil over medium heat. Add potatoes and cook until potatoes begin to turn brown and crispy at the edges. Add onion and then garlic and cook until translucent and fragrant.

3) Add bouillon cube and let dissolve into the mixture. Add peas and pour in water. Bring to a boil then lower to a simmer. Simmer until peas are tender. Turn off heat.

4) Ladle soup into a blender and process until finely pureed. Return blended soup into the pot. Bring back to a boil. Add more water if chowder is too thick or to reach your desired consistency. Season with salt and ground black pepper let simmer another 2 minutes to let flavors meld.

5) To serve, ladle chowder into bowls. Top each bacon with bacon bits, cheese cubes and sour cream as desired.



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.