Compiled Recipe – Pork Dumplings in Garlic-Cilantro Sauce

Pork Dumplings in Garlic-Cilantro Sauce

* 15 pieces frozen pork dumplings
* 15 pieces frozen pork siomai
* 3 tbsp olive oil
* 4 cloves garlic, finely chopped
* ½ cup cilantro leaves, roughly chopped
* 2 tbsp calamansi juice
* 1 tbsp chicken stock
* 2 tbsp chili garlic sauce

1) Bring steamer to a simmer according to manufacturer’s instructions. Add dimsum. Steam for 10 minutes or until dimsum are cooked through.

2) Heat oil, meanwhile, over low heat in a small saucepan. Add garlic and gently heat until softened. Do not brown. Remove from heat and transfer to a small bowl. Set aside to cool slightly.

3) Stir the softened garlic with the remaining sauce ingredients: cilantro, calamansi juice, stock and chili garlic sauce.

4) Serve dimsum immediately with sauce drizzled over top.



Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.



Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.


Compiled Recipe – Penne with Chorizo

Penne With Chorizo

* 1 pack penne rigate pasta, around 300 grams
* ¼ cup olive oil, divided
* 2 medium red onions, peeled
* 4 cloves garlic, peeled
* ¼ kilo pork (use ground pork)
* 1 tbsp Spanish paprika
* ¼ cup tomato sauce
* 2 tbsp vinegar
* ½ cup green olives, pitted, sliced (you may also use black olives)
* 2 ½ tbsp lemon juice
* parmesan cheese , grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water to a boil. Salt water and pasta. Cook until al dente, about 8 minutes. Drain, reserving about ½ cup pasta water and keep warm. Set aside.

2) Meanwhile, make chorizo: In a saute pan over medium heat, heat 2 tablespoons olive oil. Saute 1 diced onion then 2 chopped garlic cloves until both have turned translucent. Add ground pork in a single layer to brown before stirring until cooked through. Sprinkle in paprika and add tomato sauce. Stir to combine, and let simmer until most of the liquid from the pork has evaporated. Stir in vinegar, and season to taste with salt and ground pepper. Bring to a simmer again then transfer to a plate. Set aside.

3) In the same pan, heat remaining olive oil. Cook remaining onion, sliced, then remaining garlic, sliced until translucent, then add olives. Add cooked pasta and half the lemon juice and pasta water. Toss to coat. Season to taste with more juice, salt and ground pepper. Cook until just heated through.

4) Divide pasta among 4 bowls, top with chorizo and then parmesan cheese before serving.



Compiled Recipe – Lechon Paksiw

Lechon Paksiw

* 2 tbsp canola oil
* 2 tbsp white onions, chopped
* 4 pieces garlic, peeled and crushed
* ½ tbsp ginger, sliced
* 1 piece laurel leaf
* ½ tbsp peppercorns
* 2 tbsp vinegar
* 500 grams leftover lechon
* 1 cup lechon sauce
* 1 tsp brown sugar
* 1 tsp soy sauce
* ½ cup water
* salt (to season)

1) Heat canola oil over medium heat in a pot. Sauté onions, garlic, ginger, laurel leaf, and peppercorns until fragrant. Add the vinegar and allow to simmer for 2 minutes. Add the lechon and cook for another 2 minutes.

2) Add the lechon sauce, water, brown sugar, and soy sauce. Bring to a boil. Season as desired and allow to simmer over low heat for 15 minutes or until sauce has reduced.





Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.





Compiled Recipe – Beef Pares

Beef Pares

* 2 tbsp vegetable oil
* 2 cloves garlic, crushed
* 2 tbsp ginger, minced
* 1 medium onion, minced
* 1 kg beef brisket, cut into cubes
* 4 cups water
* ¼ cup soy sauce
* 2 pieces star anise
* ¼ cup white sugar
* 1 piece beef cube
* 1 tsp black pepper
* 3 tbsp green onion, finely chopped
* salt (to taste)

1) In a pot, sauté garlic and ginger until brown. Add the onions and cook until translucent.

2) Stir in the beef and cook for 5 minutes or until meat turns brown.

3) Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.

4) Garnish with scallions. Serve atop a bowl of hot rice, if preferred.




Compiled Recipe – Longganisa Hash Fried Rice

Longganisa Hash Fried Rice

* 2 tbsp olive oil
* 2 tbsp garlic, minced
* ½ white onion, chopped
* 250 grams longganisa
*  1 cup potatoes, diced
*  3 cups cooked rice
* salt and pepper (to taste)
* crispy garlic (for garnish)

1) Heat olive oil in a frying pan or work. Sauté garlic and white onion until softened.

2) Add longganisa and cook for 5 minutes or until slightly toasted. Add diced potatoes and cook until softened.

3) Add cooked rice and toss to combine.

4) Season with salt and pepper. Top with crispy garlic.









Compiled Recipe – Sausage Patties with Yogurt Dip

Sausage Patties with Yogurt Dip

* 1 cup greek yogurt
* 2 cloves garlic, grated
* ¼ cup green onions, finely chopped
* ¼ cup mint leaves, finely chopped
* salt (to taste)
* ground black pepper (to taste)
* 4 fresh sausages, French Country
* 2 tbsp olive oil

1) Make the dip: Combine Greek yogurt, garlic, green onions, mint leaves, salt and pepper. Chill until ready to use. (Note: Serve at room temperature).

2) Remove French Country sausages from casings; divide each into 4 to 5 pieces. Form into balls; flatten slightly into ½-inch thick patties. Dust each lightly with flour. Fry patties in olive oil in a non-stick pan over medium heat until golden, about 2 to 3 minutes. Serve hot with the herbed yogurt dip.





Compiled Recipe – Mushroom and Red Rice Burger

Mushroom and Red Rice Burger

* 4 tbsp vegetable oil, divided
* 1 cup beets, grated
* 5 cloves garlic, chopped
* 1 ½ cup shiitake or Portobello mushrooms
* 1 cup red rice, cooked
* 4 tbsp soy sauce
* 1 cup red beans, canned, rinsed and drained
* salt (to taste)
* ground black pepper (to taste)
* ½ cup Japanese mayonnaise
* 2 to 3 tbsp sriracha
* 1 clove garlic, grated finely
* 1 tbsp rice wine vinegar
* ½ cup rice wine vinegar
*  1 tsp salt
*  1 tbsp sugar
* 2 medium cucumbers, sliced into thin ribbons
* 6 burger buns, halved and toasted
* black sesame seeds, toasted (to garnish)

1) Heat 1 tablespoon vegetable oil in a large frying pan over medium high heat. Sauté beets and garlic until soft and fragrant, about 10 to 15 minutes. Add mushrooms; cook for 5 to 10 minutes. Add rice and soy sauce; stir until combined. Remove from heat. Stir in beans, mashing them slightly. Let cool.

2) Divide mixture into six equal portions. Form each into ¾-inch thick patty, packing tightly, and place on a baking sheet. Cover with plastic wrap and freeze for 30 minutes to 1 hour to set.

3) Make the chili mayo: Stir together ingredients until combined. Set aside.

4) Make the pickled cucumbers: Bring rice wine vinegar, ¾ cup water, salt and sugar to a boil in a saucepan over medium heat. Remove from heat and pour over sliced cucumbers in a heatproof bowl. Cover and let cool. Set aside.

5) Heat remaining oil in a large non-stick frying pan over medium high heat until oil begins to shimmer. Cook patties in batches until brown and crispy, about 4 to 5 minutes per side.

6) Spread 1 tablespoon chili mayo on the bottom half of each burger bun. Top with patties and pickled cucumbers. Sprinkle toasted sesame seeds on top then top with remaining burger bun halves.