food

Compiled Recipe – Spiced Pork Lugaw

Spiced Pork Lugaw

Ingredients:
* 4 tbsp oil, divided
* 1 red onion, peeled, sliced
* 3 cloves garlic, minced
* ½ tsp ground turmeric
* ½ tsp ground cumin, divided
* 1 tsp ginger, grated
* 2 cups glutinous rice (malagkit), rinsed
* 8 cups water, or as necessary
* ¼ kilo pork, cutlets, sliced thinly
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a medium sized stockpot over low heat, heat about 2 tablespoons oil. Add onion and garlic and sweat until translucent. Sprinkle in turmeric, half the cumin and ginger and sauté until aromatic.

2) Add rice and stir to mix with the spices, then pour in water. Bring to a boil then lower to a simmer. Stir regularly until rice is cooked to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

3) Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Generously season pork cutlets with salt, pepper and remaining cumin. Pan-fry pork until golden brown on both sides. Set aside and keep warm.

4) To serve, scoop lugaw into bowls, slice pork and top each bowl with pork. Serve hot.

food

Compiled Recipe – Ginisang Pechay

Ginisang Pechay

Ingredients:
* 2 tbsp cooking oil
* 2 cloves garlic, minced
* 1 medium onion, chopped
* ½ kilo pechay Tagalog, sliced
* 1 kilo ground pork
* 2 tbsp soy sauce
* salt and pepper (to taste)

Preparations:
1)  In a preheated wok with oil, sauté garlic. Add the onions once the garlic turns golden brown.

2) Add the ground pork and cook for 5 to 10 minutes. Season with soy sauce, salt, and pepper.

3) Add pechay Tagalog and turn off heat. Allow the greens to be cooked by the residual heat. Serve immediately.

 

food

Compiled Recipe – Spiced Pork Belly

Spiced Pork Belly

Ingredients:
* 1 cup canned crushed pineapple
* 1 tbsp orange zest
* 1 tbsp ground oregano
* ½ tsp ground cinnamon
* ½ tsp ground cumin
* 1 tbsp garlic, chopped
* ½ tbsp ground black pepper
* 1 tbsp salt
* 1 ½ kilo pork belly (liempo), cleaned and sliced into ½-inch thick strips

Preparations:
1) Combine pineapple, orange zest, oregano, cinnamon, cumin, garlic, pepper and salt in a blender; process until smooth. Transfer to a bowl or a zip-top bag. Add pork, cover or seal and marinate in the refrigerator overnight.

2) Pre-heat oven to 350◦F. Pre-heat a charcoal grill.

3) Drain pork, remove pineapple bits and grill meat for 10 to 15 minutes per side. Transfer to an oven-proof dish; add reserved marinade. Cover with foil. Cook in the oven for 30 minutes.

food

Compiled Recipe – Baked Italian Rice

Baked Italian Rice

Ingredients:
* 2 cups white rice, steamed cooled
* 3 large tomatoes, diced and seeded
* ½ cup fresh basil, chopped
* 3 tbsp garlic, minced
* ½ tbsp extra virgin olive oil
* 1 pinch chicken powder or 1 cube chicken bouillon, crushed
* salt (to taste)
* freshly ground black pepper (to taste)
* 1 cup mozzarella cheese, shredded
* 2 tbsp parmesan cheese, grated

Preparations:
1) Pre-heat oven to 450◦F.

2) Combine rice, tomatoes, basil, garlic, olive oil, chicken powder, salt and pepper in a large bowl.

3) Transfer rice mixture to a small baking pan and top with cheese.

4) Bake for 10 to 15 minutes or until cheese has melted and starts to turn golden brown. Serve hot.

food

Compiled Recipe – Chili Garlic Shrimp

Chili Garlic Shrimp

Ingredients:
* 3 tbsp olive oil
* 1 head garlic, minced (around 10-15 cloves)
* ½ kilo shrimp, head and tails intact, deveined
* 1 tsp dried chili flakes
* 1 tsp ground black pepper
* 1 tsp salt

Preparations:
1) In the pre-heated medium sized pan, sauté garlic in olive oil until golden brown.

2) Add the shrimp and cook until it turns orange in color.

3) Toss lightly with the chili flakes, ground black pepper and salt.

4) Serve with more toasted garlic on top.

 

food

Compiled Recipe – Grilled Chicken Packets

Grilled Chicken Packets

Ingredients:
* 4 chicken, use leg quarters, divided into legs and thighs
* 2 teaspoons basil leaves, ground
* 4 cloves garlic, sliced thinly
* 4 pieces chorizo bilbao, sliced
* 1 can chickpeas (use 400 gram can)
* 1 cup edamame beans (frozen)
* ½ cup olive oil
* ½ cup white wine, divided
* ½ cup chicken stock, divided
* basil leaves, torn small (to serve)
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Pre-heat oven to 375◦F.

2) Generously season chicken pieces with basil, salt and ground black pepper.

3) Tear 4 long pieces of foil and lay on the counter. Divide garlic, chorizo, chickpeas and edamame evenly on the bottom third of each foil length. Place a chicken leg and thigh on top of chickpea mixture. Drizzle olive oil, white wine and finally, chicken stock, over each piece of chicken. Fold over the foil to cover chicken. Starting on one edge, begin folding edges all around each foil packet until completely sealed. Place on baking sheet and put in pre-heated oven. Bake for 25 minutes.

4) Remove from the oven and place each packet on a plate. Using scissors, open each packet by cutting the middle and peeling back the foil until the chicken is exposed. Sprinkle with basil leaves and serve while hot.

 

 

food

Compiled Recipe – Spicy Chorizo Gambas

Spicy Chorizo Gambas

Ingredients:
* 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

Preparations:
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.

 

 

food

Compiled Recipe – Pork Salpicao

Pork Salpicao

Ingredients:
* 1 kg pork tenderloin, cut into ½-inch cubes
* ¼ cup liquid seasoning
* 2 tbsp olive oil
* 1 tbsp butter
* 2 heads garlic, minced

Preparations:
1) Marinate pork tenderloin in liquid seasoning for 15 to 30 minutes.

2) In a hot pan, pour in olive oil and butter. Add the garlic and allow it to cook until golden brown, 3 to 5 minutes over medium heat.

3) Add the marinated pork and cook until all sides are brown, about 10 to 15 minutes. Sprinkle with garlic bits when serving.

food

Compiled Recipe – Pork Salpicao

Pork Salpicao

Ingredients:
* 1 kg pork tenderloin, cut into ½-inch cubes
* ¼ cup liquid seasoning
* 2 tbsp olive oil
* 1 tbsp butter
* 2 heads garlic, minced

Preparations:
1) Marinate pork tenderloin in liquid seasoning for 15 to 30 minutes.

2) In a hot pan, pour in olive oil and butter. Add the garlic and allow it to cook until golden brown, 3 to 5 minutes over medium heat.

3) Add the marinated pork and cook until all sides are brown, about 10 to 15 minutes. Sprinkle with garlic bits when serving.

food

Compiled Recipe – Mongolian Chicken

Mongolian Chicken

Ingredients:
* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

Preparations:
1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.