Compiled Recipe – Yellow Curry Crab

Yellow Curry Crab

* leeks, use one bunch, green parts only
* 2 cloves garlic, crushed, plus 1 tablespoon chopped garlic
* 1 tsp black peppercorns
* ½ kilo mud crabs (alimango), crushed
*2 tbsp vegetable oil
* 2 tbsp white onion, chopped
* 2 tbsp sliced ginger
* 2 tbsp yellow curry powder
* 1 can coconut milk, use 400 gram can
* 1 green finger chili (siling pang sigang)
* ½ cup red bell peppers, cubed
* 2 tsp fish sauce (patis)
* salt
* pepper
* cilantro leaves (to garnish)

1) Fill a pot with enough water to cover crabs. Bring to a boil. Add leeks, crushed garlic and peppercorns. Add crabs and simmer until cooked, about 15 to 20 minutes. Remove crabs from pot and set aside.

2) Heat oil in a wok over medium high heat. Sauté onions, chopped garlic, ginger and curry powder.

3) Add coconut milk, chili and bell peppers; simmer for 2 minutes. Season to taste with fish sauce, salt and pepper.

4) Add crabs to the wok. (Note: Alternatively, you can pour the sauce over the crabs right before serving.) Garnish with cilantro leaves. Serve with mantou buns, if desired.


Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.


Compiled Recipe – Fresh Crab Salad

Fresh Crab Salad

* 4 green finger chilies (siling pangsigang)
* 2 tbsp fish sauce
* 3 tbsp taba ng talangka (use Navarro’s)
* ½ cup fresh coconut milk
* 1 tbsp calamansi juice
* 2 tbsp cilantro leaves
* 1 tbsp sugar
* ½ cup water
* 3 tbsp fish sauce (patis)
* ¼ cup fresh calamansi juice
* 2 cloves garlic, minced
* 3 tbsp sugar
* 2 pieces cilantro roots
* 1 cup fresh lump crab
* 2/3 cup Japanese cucumbers, sliced thinly
* ½ cup sliced cherry tomatoes, rounds
* 1 cup lollo rosso lettuce, sliced thinly
* vermicelli noodles (sotanghon), fried (to garnish)

1) Make the coconut dressing: Roast chilies over open until flame until charred. Place chilies in a bowl and cover to steam. When chilies are cool enough to handle, peel off charred skin and remove seeds.

2) Make the base dressing: Place all ingredients in a saucepan over medium heat and bring to a boil. Lower heat and simmer for 7 minutes , stirring to dissolve sugar. Discard cilantro root; let cool.

3) Place crab, cucumbers, tomatoes and lettuce in a large bowl. Add 1 cup base dressing and toss to combine. Divide salad among bowls. Top with cold coconut dressing. Save the rest of the dressing for another use. Garnish with fried vermicelli noodles. Garnish with edible flowers, if desired.



Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Peanut Curry

Peanut Curry

* 2 tbsp canola oil
* 1 medium red onion, peeled, thinly sliced
* 1 tbsp ginger, peeled , grated
* ½ kilo beef (use breakfast steak) , sliced into strips
* 2 tbsp red curry paste
* 1 tbsp muscovado sugar
* 2 tbsp peanut butter
* ½ cup water
* 2 carrots, scrubbed clean, chopped
* ¾ cups coconut milk
* 1 cup green peas, thawed
* 1 can chickpeas (garbanzos), around 400 grams, drained
* steamed rice (to serve)
* cilantro (for garnish)

1) In a large wok over medium heat, heat oil. Add onion and ginger and cook until fragrant. Toss in beef, until cooked through, a few seconds. Transfer beef to plate. Set aside.

2) Bring wok back to the heat. Add red curry paste, muscovado sugar, peanut butter and water. Add carrots and bring to a simmer. Cover and cook until almost tender. Remove lid and let sauce reduce.

3) Stir in coconut milk. Toss in green peas and chickpeas. Cook until heated through. Return beef to work and stir. Taste and season with salt and ground black pepper, if needed. Serve with steamed rice.



Compiled Recipe – Mango Dragon Fruit Smoothie Bowl

Mango Dragon Fruit Smoothie Bowl

* 1 banana, frozen
* 1 cup dragon fruit, pink or white variety, frozen
* 2 mangoes, cheeks only
* 1 cup coconut milk
* chia seeds (to top)
* granola (to top)
* fruits, fresh or dried (to top)

1) Place the banana, dragon fruit, mangoes and coconut milk in a blender. Blend until smooth.

2) Place in a bowl and add toppings.




Compiled Recipe – Fresh Fruit Halo-Halo

Fresh Fruit Halo-Halo

* 1 cup ice
* 3 tbsp banana (saba variety), diced
* 3 tbsp mango, diced
* 2 tbsp sweetened jackfruit (langka)
* 3 tbsp pineapple chunks
* 3 tbsp sweetened macapuno strings
* 2 tbsp tapioca pearls (sago)
* ¼ cup fresh coconut milk (gata)
* simple syrup (to taste)
* 2 scoops macapuno ice cream
* 1 tbsp ube halaya jam
* 2 tbsp leche flan, diced
* 1 stick pandan wafer
* 1 tbsp otap

1) Fill a serving glass with ice. Add sweetened saba, mangoes, langka, pineapple, macapuno and sago.

2) Drizzle coconut milk all over halo-halo. Sweeten with syrup to taste. Top with ice cream, ube halaya jam, leche flan and a wafer stick. Sprinkle with crushed otap, if desired. Serve immediately.


Compiled Recipe – Fish and Potato Curry

Fish and Potato Curry

* 3 tbsp vegetable oil
* 3 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 2 tbsp curry powder
* 1 tsp ground turmeric
* 1 ¼ cups coconut milk
* 2 cups cauliflower florets, cut into 1-inch pieces
* 1 cup potatoes, sliced into 1-inch cubes
* 10 pieces curry leaves
* 400 grams white fish fillets (use halibut) , sliced into 1-inch pieces
* sea salt
* pepper
* fish sauce (patis)
* steamed rice (to serve)

1) Heat oil in a large saucepan over medium low heat. Saute onions and garlic until soft. Add curry powder and turmeric; cook for 3 to 4 more minutes.

2) Turn heat to medium high. Pour in coconut milk and bring to a boil. Add vegetables and curry leaves. Lower heat to medium and simmer for 8 minutes.

3) Add fish and cook for 2 more minutes. Season to taste with salt, pepper and fish sauce. Serve immediately with rice.



Compiled Recipe – Ayem Goreng (Fried Turmeric Chicken Thighs)

Ayem Goreng (Fried Turmeric Chicken Thighs)

* 2 cups jasmine rice
* 1 cup coconut milk
* pinch salt
* 2 tbsp ground turmeric
* ½ tsp curry powder
* 2 tsp ginger, grated
* 1 tsp lemongrass bulb, chopped
* 8 pieces chicken, use thigh fillet, about 800 grams
* 3 cups vegetable oil (to deep fry)
* 2 cups potato starch
* 1 small cucumber, sliced into thin rounds
* 1 bunch cilantro (wansoy)

1) Make the coconut rice: Combine rice, coconut milk, 2 cups water and salt in a rice cooker. Cook for one regular cycle, then continue steaming for 10 more minutes.

2) Make the turmeric chicken: Combine turmeric, curry powder, ginger, lemongrass and salt in a large bowl. Add chicken and massage spice mixture all over. Set aside.

3) Heat oil in a heavy-bottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on one side. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run clear when pierced. (Note: Internal temperature of the thickest part of the chicken should read 165◦F. If you don’t have a thermometer, pierce the center of the chicken with a bamboo skewer; if the tip is warm, then the chicken is cooked through.) Drain chicken on a wire rack.

4) Serve chicken with coconut rice, cucumber slices and cilantro leaves.