Compiled Recipe – Ube Pancakes

Ube Pancakes

* 1 cup ube halaya
* 1 large egg
* ¼ cup water
* 1/3 cup coconut milk
* 2 tbsp. oil
* 1 (200 gram) pancake mix
* ½ cup butter, plus more to serve
* pancake syrup (to serve)

1) Whisk ube, egg, water, coconut milk and oil in a large bowl until no large lumps remain and mixture is well combined. Dump in pancake mix and gently whisk until well mixed. Mixture will be thick. Set aside.

2) Pre-heat a non-stick frying pan over medium heat. Melt tablespoons of butter in the pan for every pancake.

3) Drop the batter by the 1/3 cupful onto the middle of the pan and cook until the tops have bubbled up and the underside has browned. Flip and cook until the pancake springs back when pressed gently. Remove from pan and transfer to a plate. Repeat with remaining cake batter. Serve with butter and pancake syrup, if desired. Makes 8 6-inch pancakes.



Compiled Recipe – Ginataang Manok with Sayote

Ginataang Manok with Sayote

* 3 tbsp cooking oil
* 1 medium onion, sliced
* 1 (1 inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 1 medium sayote (chayote), cut into 8 pieces
* 2 cups coconut milk
* 1 cup water
* 1 cup pepper leaves (dahon ng sili)
* salt (to taste)
* pepper (to taste)

1) Pre-heat oil in a medium sized pan and sauté onion and ginger. Add the chicken and cook for 10 minutes or until lightly browned.

2) Add the coconut milk, water and sayote, let it simmer over medium heat for 10 minutes or until the sauce is very thick. Season with salt and pepper.



Calamansi Coconut Muffins

Calamansi Coconut Muffins

* ½ cup vegetable oil
* 1 cup sugar
* 2 large eggs
* 1 ½ cup all-purpose flour
* 1 cup desiccated coconut
* 1 ½ tsp baking powder
* ½ tsp salt
* 1 tbsp calamansi zest
* ¾ cup canned coconut milk
* ¼ cup fresh calamansi juice
* 2 tbsp sugar
* 1 tbsp calamansi zest
* 3 tablespoons desiccated coconut or sweetened shredded coconut

1) Pre-heat oven to 350◦F. Line a 12 cup muffin pan with cupcake liners.

2) Whisk oil, sugar and eggs until creamy.

3) Combine flour, coconut, baking powder, salt and zest in another bowl.

4) Whisk flour mixture into egg mixture until just combined. Whisk in coconut milk and calamansi juice.

5) Make the topping: Combine all ingredients in a bowl.

6) Divide batter evenly among muffin cups. Sprinkle with topping. Bake until a toothpick inserted in the center comes out clean, for 20 to 22 minutes. Cool in pan for 5 minutes.



Compiled Recipe – Pork with Basil Sauce and Coconut Rice

Pork with Basil Sauce and Coconut Rice

* 2 tbsp turmeric powder
* 1 tsp salabat mix
* 2 tbsp fish sauce (patis)
* 2 cloves garlic, minced
* 4 (150 gram) pork chops
* 1 tbsp vegetable oil
* 2 cups white rice (use Doῆa Maria Miponica)
* 1 ½ cup coconut milk
* ½ tsp salt
* 1 clove garlic, chopped
* 3 tbsp basil leaves, chopped
* 1 tsp sugar
* lemon juice, from half to 1 lemon
* 1 bird’s eye chili (siling labuyo), chopped

1) Combine turmeric, salabat mix, fish sauce, garlic and onions in a bowl; mix well. Add pork, coat with mixture and marinate for a few minutes. Set aside.

2) Meanwhile, make the coconut rice: Combine all ingredients and 1 cup water in a rice cooker. Steam until cooked. (Add more water, if needed)

3) Make the basil sauce: Combine all ingredients in a small bowl; mix well. Set aside.

4) Heat oil in a pan over medium heat. Cook pork chops for 4 to 5 minutes per side. Serve hot with coconut rice, basil sauce and lemon wedges on the side.




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.