Compiled Recipe – Korean Sticky Chicken

Korean Sticky Chicken

* 1 pound boneless chicken breasts (skinless and sliced into large chunks)
* 2 tbsp. red pepper (chili flakes/gochugaru)
* 1 tbsp grapeseed oil (or other neutral oil)
* 2 tbsp soy sauce
* 1 tbsp rice vinegar
* 1 ½ tbsp honey
* 1 tbsp sesame seeds
* 2 scallions (finely chopped)

1) Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.

2) In a large pan over medium-high heat, add oil and when oil is hot, add chicken. Cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.

3) In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.

4) Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.

5) Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.

6) Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.


Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.



Compiled Recipe – Marinated Tokwa

Marinated Tokwa

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 (320 gram) pack firm tofu, cut into large cubes
* ¼ cup canola oil
* green onion, chopped (for garnish)

1) Drain and pat the tofu dry for crunchy edges when searing.

2) Combine soy sauce, vinegar, honey, and chili flakes in a bowl. Add tofu cubes and marinate for 15 minutes.

3) Heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Set aside.

4) In the same pan, add the marinade and reduce until thickened.

5) Drizzle sauce over the fried tofu and garnish with green onions.



Compiled Recipe – Seafood Pasta

Seafood Pasta

* 1 tbsp olive oil
* 2 tbsp butter
* 2 tbsp garlic, chopped
* 2 tbsp onion, chopped
* ¼ cup white wine
* 1 kilo clams, cleaned thoroughly of dirt and sand
* salt (to taste)
* chili flakes
* ½ cup reserved pasta water
* spaghetti noodles, cooked al dente
* 1 tbsp parsley, chopped

1) In a saucepan, sauté garlic and onion in 1 tablespoon butter and olive oil until translucent and fragrant. Add white wine-let reduce until almost dry.

2) Add clams and steam until clam shells open. Shake the pan lightly to help the clam open. Season well with salt, pepper  and chili flakes. Add cooked pasta noodles and toss in remaining butter. Add parsley and toss until well-combined. Serve immediately.




Compiled Recipe – Spicy Chorizo Gambas

Spicy Chorizo Gambas

* 500 grams jumbo shrimp, peeled, de-veined
* salt (to taste)
* ground black pepper (to taste)
* olive oil (to sauté)
* 1 head garlic, cloves peeled and chopped finely
* 250 grams Spanish chorizo, sliced (use chistorra)
* ½ tsp smoked Spanish paprika, hot
* 1 tsp chili flakes (or to taste)
* 2 tsp extra virgin oil
* 2 to 3 sprigs flat-leaf parsley, leaves picked and chopped

1) Season shrimp with salt and pepper. Set aside.

2) Heat olive oil in a skillet over medium heat. Add half the garlic and sauté until golden. Do not overcook. Remove from pan, strain garlic and set aside.

3) Add more olive oil to skillet over medium heat (Note: add enough to cover the bottom of the pan). When oil is hot, add the rest of the garlic and sauté until golden. Add chorizo; cook until red-orange oil is rendered and chorizo is almost cooked through, about 5 minutes.

4) Push chorizo to one side and add shrimps to the pan. Sprinkle paprika and chili flakes. Toss and cook until shrimps turn orange, about 2 to 3 minutes. Do not overcook shrimps.

5) Turn off heat. Add extra virgin and parsley; mix. Top with the strained garlic then serve immediately.




Compiled Recipe – Spicy Kimchi Butter

Spicy Kimchi Butter

* 1 cup unsalted butter, at room temperature
* ¾ cup kimchi, roughly chopped
* 1 tbsp chili flakes or gochugaru
* 1 tsp Korean chili paste (gochujang)
* ½ tsp salt

1) Pulse butter, kimchi, Korean chili flakes (gochugaru), Korean chili paste (gochujang) and salt in a food processor until smooth.

2) Transfer to an air-tight container; chill. Use to make kimchi rice or serve with steak.




Compiled Recipe – Easy Spanish Chorizo

Easy Spanish Chorizo

* 1 kilo pork shoulder (kasim), freshly ground
* 200 grams pork fat, freshly ground
* 4 tbsp smoked Spanish paprika
* 1 tbsp salt
* 1 tsp ground black pepper
* 1 tsp chili flakes
* 6 cloves garlic, minced
* ¼ cup dry red wine

1) Combine ground meat and fat in a large bowl.

2) Add remaining ingredients and mix gently using your hands until well combined.

3) Marinate, covered, in the refrigerator for at least 1 hour or overnight.

4) To make skinless sausages, measure ¼-cup portions of the mixture and shape into logs. To store, wrap each sausage in parchment paper.

5) To make burger patties, measure ¾ cup (about 200 gram) portions of the mixture and shape into patties. (Note: You can also use a 5-inch metal cookie cutter to shape the patties.) To store, place parchment paper sheets between patties.

6) To cook, heat ½ tablespoon oil in a frying pan over medium heat. Fry sausages for about 1 to 2 minutes and the patties for 3 to 4 minutes. Turn to cook the other side for the same amount of time.

7) If serving as an appetizer, slice chorizo into 1-inch pieces. Alternatively, you can serve them with whole garlic rice and a fried egg on the side.

8) To make chorizo burgers, spread butter on the inside of each bun. Toast until warm. Spread 1 to 2 teaspoons garlic mayonnaise on the inside of each bun. Place 1 to 2 lettuce leaves and 1 chorizo patty on the bottom half of each bun. Top each with 1 to 2 tablespoons caramelized onions then cover with the top bun halves. Serve hot.



Compiled Recipe – Breakfast Avocado Toast

Breakfast Avocado Toast

* 1 avocado, use the flesh, mashed
* 1 tbsp olive oil
* 1 tsp lemon juice
* salt
* chili flakes
* 2 slices whole grain bread
* parsley leaves, chopped
* freshly ground black pepper
* 1 medium egg, cooked sunny side up

1) Mash avocado with olive oil, lemon juice, salt and chili flakes.

2) Spread avocado mixture on toast and top with egg.

3) Garnish with parsley and black pepper.



Compiled Recipe – Classic Bolognese

Classic Bolognese

* 1 medium carrot
* 1 medium onion
* 1 stalk celery
* ¼ cup olive oil
* 6 cloves garlic, minced
* ½ tsp chili flakes
* ½ cup pancetta or rindless bacon, chopped
* 450 grams ground beef or ground round, ground twice
* salt and freshly ground black pepper (to taste)
* 2 tbsp tomato paste
* 1 bay leaf, torn
* ½ tsp dried thyme
* ½ tsp dried oregano
* ½ cup dry red wine
* 1 (400 gram) can crushed tomatoes
* 2 cups beef or chicken stock (or ½ beef or chicken bouillon cube dissolved in 2 cups hot water)
* liquid seasoning (to taste)
* 450 grams pasta , cooked according to package directions
* freshly grated parmesan cheese

1) Finely chop carrots, onions, and celery using a food processor or with a knife.

2) Heat oil in a large, heavy-bottomed saucepot or Dutch oven. Add carrots, onions, celery, garlic, and chili flakes. Cook vegetables over medium heat until very tender and slightly caramelized, about 8 minutes. It is important to cook the vegetables slowly to bring out their sweetness, juices, and flavor.

3) Add bacon and cook for 2 minutes or until the fat has rendered. Add ground beef and ground pork, breaking up the meat using a wooden spoon to avoid clumps. Season with salt and pepper. Cook for 10 minutes or until the juices have evaporated and the meat is browned.

4) Add tomato paste, bay leaf, thyme, and oregano. Mix to incorporate and cook for 2 to 3 minutes.

5) Turn heat to high and add wine. Cook until reduced by half, about 3 minutes. Add tomatoes and stock. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 2 1/2 to 3 hours. Add more stock if the meat sauce is becoming too dry. It is crucial to cook the sauce long and slow to tenderize the meat, to cook the tomatoes fully, and to let the flavors come together.

6) Taste to adjust seasoning. Add liquid seasoning (if using) and continue to cook for 2 to 3 minutes.

7) Toss with pasta of choice and sprinkle with freshly grated Parmesan cheese. If not serving immediately, let meat sauce cool and store, covered, in the refrigerator for up to 3 days to let the flavors meld.



Compiled Recipe – Bangus Belly Breakfast Plate

Bangus Belly Breakfast Plate

* ¾ cup white vinegar
* 1 pc ginger, around 1 inch, sliced into rounds
* 3 tbsp garlic, crushed
* 1 ½ tbsp salt
* 1 tbsp whole black peppercorns
* ½ tsp ground cumin
* ½ tsp ground coriander
* ¼ tsp chili flakes
* 500 grams bangus, belly part, boneless, sliced crosswise
* vegetable oil ( to fry)
* 2 cups garlic fried rice (sinangag)
* 2 eggs, cooked sunny side up