Compiled Recipe – Tofu with Coconut Peanut Sauce

Tofu with Coconut-Peanut Sauce

* 2 blocks firm tofu (300-gram blocks), drained, pressed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed

1) Slice tofu into 12 pieces. Thread pieces onto a skewer; pat dry. Dust tofu with flour.

2) Fry in hot vegetable oil until light brown; drain Sauté white onions, garlic and lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce and brown sugar; boil then simmer until reduced to two-thirds.

3) Discard lemongrass. Stir in toasted peanuts, Sriracha and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.



Compiled Recipe – Chocolate Tikoy Rolls

Chocolate Tikoy Rolls

* 8 pieces lumpia wrapper
* 8 slices tikoy (3-inch)
* 8 strips dark chocolate (3-inch)

1) Lay a lumpia wrapper on a flat work surface. Top with 1 slice tikoy and 1 strip chocolate. Repeat with remaining ingredients.

2) Heat oil in pan. Deep fry rolls until golden brown. Serve immediately.


Compiled Recipe – Homemade Skinless Chicken Longganisa

Homemade Skinless Chicken Longganisa

* ½ cup brown sugar
* 4 tbsp Worcestershire sauce
* 4 tsp fine salt
* 2 tbsp liquid seasoning
* 1 tbsp hot sauce
* 1 tbsp garlic, minced
* 1 tsp freshly cracked black peppercorns
* 1 kilo ground chicken
* 200 grams ground pork fat
* vegetable oil (for frying)
* garlic rice and scrambled eggs (to serve) , optional

1) Make the marinade: In a large bowl, mix all ingredients.

2) Add ground chicken and pork fat; mix thoroughly by hand. Form into thin logs and wrap each sausage in wax paper, if desired. Marinate in the refrigerator for 3 hours or overnight. Drain marinade, place sausages in a covered container and store in the freezer until ready to cook.

3) When ready to cook, thaw sausages. Heat about 1 tablespoon oil in a frying pan. Fry a few sausages at a time for 6 to 8 minutes or until sausages are cooked through. Serve with garlic rice and scrambled eggs, if desired.



Compiled Recipe – Garlic Fried Chicken

Garlic Fried Chicken

* 1 kilogram chicken legs
* 2 tbsp fish sauce
* 5 pcs calamansi, juiced
* 1 tsp pepper
* salt (to taste)
* 10 to 12 cloves garlic
* 2 cups cooking oil

1) Marinate chicken legs in fish sauce, pepper and calamansi juice for a few hours. Prick the chicken legs with a fork so the chicken will absorb the marinade.

2) Heat oil in a frying pan and place the chicken with the skin side down and fry for about 5 minutes. Add the cloves of garlic and fry until golden brown.

3) Turn the chicken on the other side after 5 minutes and fry until chicken is cooked through. Remove the garlic from the pan once color turns golden brown and set aside.

4) Once cooked, remove chicken from the pan and place them on paper towels to absorb excess oil. To serve, transfer to a serving plate and top with the pan-fried garlic.




Compiled Recipe – Kiwi and Banana Fritters

Kiwi and Banana Fritters

* 1 saba banana, cut into 4 strips
* 1 gold kiwi, cut into 4 strips
* brown sugar
* spring roll wrapper (lumpia wrapper)
* condensed milk (optional)

1) Coat banana slices in brown sugar. Sandwich 2 kiwi slices in between 2 banana slices, place in a spring roll wrapper then roll and seal.

2) Fry, as you would for turon or lumpia, until golden. Drain on paper towels.

3) Serve hot and with condensed milk for dipping, if desired.



Compiled Recipe – Pork Adobo Flakes

Pork Adobo Flakes

* 2 cups leftover adobo meat
* 2 tbsp leftover adobo sauce
* 2 tbsp canola oil
* rice, fried garlic, tomatoes and spring onions (to serve)

1) Remove meat from the sauce and shred the meat with your fingers, gently pulling apart the meat fibers. Set aside.

2) Heat oil over medium heat on a frying pan. Add shredded adobo meat and adobo sauce and sauté. Fry meat until brown and crispy. Let drain on paper towels before serving. Serve with rice, fried garlic, tomatoes and spring onions.



Compiled Recipe – Cornflake Crusted Calamari

Cornflake-Crusted Calamari

* 3 cups cornflakes
* 1 tsp chili flakes
* ½ tsp ground black pepper
* vegetable oil (to deep fry)
* 30 to 40 frozen squid rings, thawed
* 2 eggs, beaten and seasoned with sea salt
* ¾ pack sour cream
* 3 tbsp mayonnaise
* 2 to 3 tbsp sriracha
* 1 tbsp honey

1) Pulse together cornflakes, chili flakes and pepper in a food processor until almost powdery; the finer , the better. Transfer to a medium bowl.

2) Heat oil in a large saucepan over medium heat. Dip squid rings in eggs then coat in a cornflake mixture. Deep fry in hot oil until golden. (Note: Make sure to bread each piece just before frying; do not bread all the rings in just one go.) Drain on a wire rack and set aside.

3) Make the sour cream and onion dip: Place all ingredients in a blender and puree until smooth. Season with salt and pepper. Refrigerate, covered, for up to 5 days.

4) Make the honey-Sriracha dip: Whisk all ingredients together in a bowl. Season with salt. Refrigerate, covered, for up to 5 days.

5) Serve calamari with sour cream-onion and honey-Sriracha dips.

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Compiled Recipe – Easy Tofu Sisig

Easy Tofu Sisig

* 2 blocks, around 300 grams each firm tofu or tokwa, rinsed and patted dry
* 2 red onions, diced, divided
* 10 cloves garlic, minced, divided
* 1 siling labuyo, minced
* 1 red bell pepper, seeded and diced
*vegetable oil, as needed
*3 tbsp soy sauce
*1 tbsp ginger, grated or finely minced
* ½ tsp black pepper
*1 tsp coarse salt
*1 tsp black pepper
*3 tbsp cane vinegar
*1 tbsp muscovado sugar
*1 tbsp calamansi juice

1) Slice one 300-gram tofu block into 1/4-inch cubes. Place in a bowl and toss with marinade ingredients. Let sit for at least 10 minutes.

2) Slice the other 300-gram tofu block into ¼-inch thick slabs. Rub both sides with the dry rub ingredients. Warm a thin layer of vegetable oil in a large frying pan over medium-high heat. Fry the dry rubbed tofu slabs until crispy and golden brown on both sides, about 7 minutes. Drain on a paper towel-lined dish ; when cool enough to handle, chop into ¼-inch cubes and set aside.

3) Warm another 1 tablespoon of oil in the same frying pan over medium high heat. Sauté 1 diced onion, 5 minced garlic cloves and the sili labuyo until translucent, about 5 minutes. Add the marinated tofu and bell pepper; stir-fry , mixing occasionally , until the tofu browns and the bell pepper softens, about 7 minutes.

4) Remove from heat and add the remaining 1 onion, 5 garlic cloves, fried tofu and sauced ingredients. Mix well and serve with sliced calamansi and brown rice.

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Compiled Recipe – Breaded Pork Chops

Breaded Pork Chops

* 1 kilo pork chops, about half inch thick each
* 2 medium eggs, beaten
* 1 cup bread crumbs
* 1 tsp salt
* ¼ tsp black pepper
* 1 tsp thyme
* 1 tsp dried tarragon
* 2 cups cooking oil

1) Make the bread crumb mixture: In a bowl, mix the bread crumbs, salt, pepper, thyme and tarragon.

2) Dip the pork chops in a bowl with the beaten eggs then dip the meat in the bread crumbs mixture.

3) Fry the pork chops for 5 minutes on each side over medium heat or until done.

4) Serve with honey mustard sauce (optional) .

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Compiled Recipe – Cheesy Bacon Waffle Sandwich

Cheesy Bacon Waffle Sandwich

* 6 tbsp unsalted butter
* 3 medium white onions, sliced thinly
* 6 tsp sugar
* 3 tbsp balsamic vinegar
* salt and pepper (to taste)
* 6 strips bacon, cooked until brown and crisp
* 6 tbsp barbecue sauce
* 3 slices smoked cheddar cheese
* 1 cup milk
* 1 tbsp vinegar
* 2 large eggs
* ½ tsp vanilla extract
* 2 tbsp unsalted butter, melted
* 1 cup all purpose flour
* 3 tbsp sugar
* ½ tsp baking soda
* 1 tsp baking powder
* ¼ tsp salt

1) Melt butter over medium heat. Sauté onions until slightly browned. Sprinkle sugar; stir. Add balsamic vinegar; cook until brown. Season to taste. Remove from heat. Set aside.

2) Make the waffles: combine milk and vinegar in a bowl; leave, undisturbed, for 3 minutes. Add eggs, vanilla and butter; mix well. Combine flour, sugar, baking soda , baking powder and salt in another bowl. Mix well and make a well in the center. Pour wet ingredients into the well. Stir slowly and mix just until combined. (Note: Mixture should be lumpy. Mixing until smooth will make a tough waffle.)

3) Pour ¾ cup batter onto the center and edges of a pre-heated waffle maker. Follow manufacturer’s instructions and cook until golden.

4) Top lower half of waffle with caramelized onions and bacon. Drizzle with barbecue sauce and top with cheese. Fold top half of waffle over toppings then cover slightly with the waffle maker to heat through.

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