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.


Compiled Recipe – Skillet Chicken

Skillet Chicken

* 500 grams chicken, use skinless chicken thigh fillets
* salt
* pepper
* 1 tbsp vegetable oil
* 2 cloves garlic, chopped
* 1 medium white onion, chopped
* 1 can chickpeas (garbanzos), use 420 gram can, drained and rinsed
* 1/3 cup fresh calamansi juice
* 1 cup fresh spinach leaves, packed
* cayenne pepper

1) Season chicken with salt and pepper.

2) Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant. Add chicken and cook for 4 minutes. Flip to cook the other side.

3) Add chickpeas and calamansi juice. Cover pan and cook for 5 minutes.

4) Add spinach and cook until wilted. Adjust seasoning. Sprinkle with cayenne and pepper.




Compiled Recipe – Baked Tahong With Garlic and Cheese

Baked Tahong with Garlic and Cheese

* 25 pieces green mussels (tahong)
* ½ cup cheddar cheese, grated
* 2 cloves garlic, minced
* spring onions

1) Pre-heat oven to 200˚C.

2) Boil the mussels for 10 minutes , until all the shells have opened. Remove residue and remove the other shell.

3) Arrange each tahong shell in a baking tray and top each with grated cheese.

4) In a separate bowl, mix the cream cheese spread and minced garlic together. Place a dollop of the cream cheese mixture on each mussel.

5) Bake at 200˚C for 10 to 15 minutes or until cheese has melted. Top each shell with spring onions before serving.




Compiled Recipe – Garlic Chicken Pasta

Garlic Chicken Pasta

* 1 tbsp canola oil
* 4 tbsp butter
* 2 cloves garlic, minced
* 250 grams chicken, sliced into bite-sized pieces
* salt (to taste)
* black pepper (to taste)
* 1 small lemon, juice only
* 2 tbsp dried basil leaves
* ¼ cup chicken stock, or dry white wine
* 250 grams linguine noodles, cooked according to package directions (reserve 1 cup pasta water)
* lemon (to serve)

1) Heat oil and butter in a large pan over medium heat . Sauté garlic until fragrant. Add chicken. Season with salt and pepper, then cook for 3 to 5 minutes.

2) Add lemon juice and basil; mix well. Add stock or white wine and allow to reduce to half.

3) Add cooked pasta and toss. If pasta is too dry, add reserved pasta water, ¼ cup at a time, until desired consistency is achieved. Serve with lemon wedges on the side.



Compiled Recipe – Garlic Beef Ribs

Garlic Beef Ribs

* ½ cup soy sauce
* 1 bird’s eye chili (siling labuyo), sliced, plus extra to serve
* 4 cloves garlic, 3 crushed and 1 minced
* 500 grams beef short ribs
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cornstarch, seasoned with salt and pepper
* 3 tbsp canola oil

1) Combine 4 cups water, soy sauce, chilies, crushed garlic and beef in a pot. Boil for 15 minutes or until tender. Set aside to cool.

2) Remove beef from pot and let it rest for 3 to 5 minutes. Pat dry.

3) Season beef with salt and pepper. Dredge in seasoned cornstarch.

4) Heat oil in a frying pan over medium high heat. Fry beef for about 2 to 3 minutes per side or until desired crispiness is achieved. Remove beef from pan and drain on a paper towel-lined plate.

5) Minced garlic and extra chilies in the same pan. Sprinkle on top of beef.