Compiled Recipe – Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

* 5 large red bell peppers
* 4 cloves garlic, minced
* 1 medium white onion, chopped
* 3 cups chicken stock
* ½ cup all-purpose cream
* salt (to taste)
* ground black pepper (to taste)
* croutons (to serve)

1) Grill red bell peppers until skins are black and charred. Set aside to cool. Peel, core and chop roasted bell peppers.

2) In a saucepan, sauté garlic until fragrant. Add onions and cook until translucent. Add bell peppers and chicken stock; bring to a boil.

3) Puree mixture in a blender until smooth then strain through a sieve. Place mixture back in the pot. Stir in cream; season with salt and pepper. Serve with croutons, if desired.


Compiled Recipe – Beef Short Ribs Adobo With Coconut Cream

Beef Short Ribs Adobo With Coconut Cream

* 1 kilo beef short ribs
* 2 tbsp. vegetable oil
* 6 cloves garlic, smashed
* ¾ cup soy sauce
* ¼ cup water
* 4 tbsp. liver spread or mashed chicken liver
* 3 tbsps. brown sugar
* 4 bay leaves
* 2 finger chilies
* 1 tsp. freshly ground black pepper
* 1 cup fresh coconut cream

1) Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.

2) Add garlic and sauté until fragrant.

3) Add all the other ingredients except coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork-tender.

4) Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.


Compiled Recipe – Buttered Shrimp

Buttered Shrimp

* 2 tbsp. butter
* 3 tbsp. cooking oil
* 1 kilo shrimp, peeled and de-veined
* 5 cloves garlic, diced
* chopped spring onions (for garnish)

1) In a medium-sized pan over medium heat, add butter and oil. Add garlic and shrimp, saute for 1-2 minutes.

2) Cook until shrimp turns orange. Top with chopped spring onions. Serve warm.


Compiled Recipe – Ginataang Hipon

Ginataang Hipon

* 2 tbsp. cooking oil
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 piece ginger (thumb-sized), sliced
* ½ kilo shrimp, medium sized
* 2 cups coconut cream (kakang gata)
* 3 pieces green finger chili (siling haba)
* ground black pepper (to taste)

1) Pre-heat oil in a medium-sized pan. Sauté garlic, ginger, and onion until fragrant or the onion turns translucent.

2) Add the shrimps and sauté until it turns orange or about 5-7 minutes.

3) Pour in the coconut cream and let it simmer over low flame for 10 minutes. Season with salt and pepper.

4) Add the finger chilies and simmer for 2 to 3 minutes. Serve warm.


Compiled Recipe – Kalderetang Manok

Kalderetang Manok

* 2 tbsp. cooking oil
* ½ tbsp. garlic, minced
* 1 medium red onion, chopped
* 1 medium carrot, sliced
* ½ kilo potatoes, peeled, quartered
* 1 kilo chicken, cut into 8 pieces
* 500 grams tomato sauce
* 1 (85 gram) can liver spread
* ½ cup cheddar cheese, grated
* 1 cup water
* ½ cup coconut cream
* 2 pieces red bell peppers, seeded, chopped
* ½ cup green peas, thawed
* salt (to taste)
* ground black pepper (to taste)

1)  Preheat a medium pot and add cooking oil. Sauté garlic and then onion until translucent.

2) Add carrots and then potatoes, and cook until browned. Remove from the pot, and set aside. In the same pot, add chicken and saute for around 10 minutes until browned.

3) Add in tomato sauce and liver spread, and let it simmer for 10 minutes.

4) Add the grated cheese; stir. Pour in water and coconut cream. Stir to mix. Return potatoes and carrots to the pot. Add bell peppers. Let it simmer for 10 minutes. Adjust to taste with salt and ground black pepper. Add green peas, and stir. Simmer until heated through. Serve while hot.


Compiled Recipe – Baked Garlic Chicken

Baked Garlic Chicken

* 2 (150 grams) fillets chicken breast
* 6 cloves garlic, minced
* 2 tbsp. olive oil
* 2 tsp. sugar
* 1 tbsp. soy sauce
* salt and pepper (to taste)
* flat leaf parsley leaves (to taste)
* 250 grams baby potatoes, quartered
* 100 grams fresh button mushrooms, washed and sliced
* 1 medium green bell pepper, cored and sliced thinly
* 2 tbsp. olive oil

1) Pre-heat a toaster oven.

2) Combine chicken, garlic, olive oil, sugar and soy sauce in a bowl. Season with salt and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

3) Make the vegetables: Combine potatoes, mushrooms, bell pepper strips and oil in a bowl. Season with salt and pepper then toss to combine.

4) Place 2(16-inch) square pieces of foil on a clean wok surface. Divide vegetables into 2 portions and place on the center of each piece of foil. Place chicken, including juices, on top of the vegetables. Wrap and fold sides to seal into a parcel.

5) Bake chicken parcels in the pre-heated toaster oven until completely cooked and potatoes are tender, about 25 to 30 minutes.

6) Open parcels and sprinkle with parsley and more pepper on top. Serve immediately.


Compiled Recipe – Garlic Calamansi Chicken Skewers

Garlic-Calamansi Chicken Skewers

* 1 ½ cup mayonnaise
* ½ cup coconut vinegar
* ¼ cup sugar
* 1 to 2 tbsp. chili sauce
* ½ tsp. salt, plus more to season
* 2 cloves garlic, minced
* 1 tbsp. calamansi juice
* 4 halves chicken breast, boneless, skinless
* olive oil (for grilling)
* 2 tbsp. olive oil
* 4 cloves garlic, peeled, smashed, then mixed with 1 tablespoon water
* 1.2 kilos spinach, trimmed and cleaned
* 1 to 2 tbsps. fresh calamansi juice

1) Make the sauce: Mix together mayonnaise, vinegar, sugar, chili sauce, salt, pepper, garlic and calamansi juice. Divide mixture into 2 portions; set aside 1 portion to serve.

2) Cut chicken fillets into cubes. Season with salt, pepper and olive oil. Thread onto barbecue sticks.

3) Pre-heat a grill or grill pan. Grill skewers, basting with prepared sauce and turning until chicken is cooked through.

4) Make the garlic-calamansi spinach: Heat oil in a large pan over medium heat. Sauté garlic until fragrant and starting to brown, about 2 minutes. Remove garlic from pan; set aside. Increase heat to high. Add spinach to pan in batches, waiting for leaves to wilt before adding the next batch. Cook, tossing, for about 3 to 4 minutes or until tender. Drain liquid from pan and add garlic. Add calamansi juice. Season with salt and pepper.

5) Serve chicken skewers with garlic-calamansi spinach and extra sauce on the side.


Compiled Recipe – Spicy Beef Adobo

Spicy Beef Adobo

* 2 tbsp vegetable oil
* 10 cloves garlic, peeled
* 1 tsp ground black pepper, freshly ground
* 500 grams beef brisket, sliced into cubes
* 1 cup vinegar
* ½ cup soy sauce
* 2 tbsp sugar
* 3 bird’s eye chilies, chopped, plus whole chilies for garnish
* salt (to taste)
*steamed rice (to serve)
* green onions, chopped (to garnish)

1) Heat oil in a pan over medium heat. Sauté garlic and pepper. Cook until garlic is browned, about 3 minutes.

2) Add beef and cook until browned all sides.

3) Add vinegar, soy sauce and 1 cup water. Simmer until beef is tender, about 1 hour. Add more water if mixture dries up.

4) Once beef is tender, add sugar and chopped chilies. Season with salt. Simmer until sauce is reduced about 10 minutes.

5) Garnish adobo with green onions. Serve with rice and extra chilies.


Compiled Recipe – Tinapa Pate

Tinapa Pate

* 1 (250 gram) block cream cheese
* 150 grams smoked fish (tinapa)
* 1 tbsp olive oil
* 1 tbsp garlic, chopped
* 1 tbsp parsley sprigs, chopped
* pandesal

1) Put all the ingredients in the bowl of a food processor; process until smooth.

2) Transfer to a serving bowl. Cover with plastic wrap and chill.

3) Serve with toasted pandesal or your bread of choice.



Compiled Recipe – Pork Binagoongan Sa Gata

Pork Binagoongan sa Gata

* 1 kilo pork (use pork belly), cubed
* 2 tbsp corn oil
* 6 cloves garlic, chopped
* 1 white onion, minced
* 5 small tomatoes, chopped
* ½ cup shrimp paste (bagoong alamang)
* 3 tbsp vinegar
* 1 ½ tsp sugar
* black pepper (to taste)
* 3 eggplants, sliced diagonally
* ½ cup coconut cream (kakang gata)

1) Place cubed liempo in a stockpot. Cover with water and let boil until tender. Prepare the rest of the ingredients while meat is cooking.

2) Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened. Add and stir-fry bagoong until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork. Bring to a simmer, then add vinegar and sugar. Season with pepper to taste. Add more pork broth if necessary.

3) Add sliced eggplants and coconut cream. Stir. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.