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.




Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.



Compiled Recipe – Aglio E Olio (Spaghetti with Garlic and Oil)

Aglio E Olio (Spaghetti with Garlic and Oil)

* 200 grams dried spaghetti
* ½ cup extra virgin olive oil
* 1 head garlic, peeled, sliced thinly
* salt (to taste)
* ground black pepper (to taste)
* water , for boiling

1) Bring a pot of water to a boil. Season with salt and add spaghetti. Stir then let cook 8 minutes.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden.

3) Add cooked spaghetti to the pan and toss. Season to taste with salt and ground black pepper. Serve immediately.



Compiled Recipe – Coffee Roast Beef

Coffee Roast Beef

* 1 kilo beef, use boneless beef roast
* 6 to 8 whole garlic, peeled
* 2 tbsp cooking oil
* 1 large onion, cut in chunks
* 2 cups coffee, use black coffee
* 2 cups water
* 1 beef bouillon cube
* beef drippings
*1 tbsp flour, in ¼ cup water
* 1 tbsp butter

1) Pre-heat oven to 400◦F.

2) Make several incisions on the beef and insert whole garlic cloves.

3) Heat oil in a heavy roasting pan and sear the roast on all sides. Add onion, black coffee, water and bouillon cube. Cover roasting pan and roast in the oven for 45 minutes.

4) Reduce heat to 350◦F and cook for an additional 2 hours. Transfer roast to a large platter and let rest for at least 10 minutes before slicing.

5) Make gravy: Pour beef drippings through a fine sieve to a small sauce pot. Bring to a boil. Dissolve 1 tablespoon flour in ¼ cup water then add to boiling drippings, stirring vigorously. Cook for about 5 minutes. Turn off heat and add butter.

6) Serve sliced roast beef with gravy.


Compiled Recipe – Tapas Style French fries

Tapas Style French Fries

* 1/3 cup mayonnaise
* 1 tbsp fresh lemon juice
* 1 tsp hot paprika
* ¼ tsp salt
* 1 clove garlic, pressed
* ½ kilo French fries, prepared

1) Mix mayonnaise, fresh lemon juice, hot paprika, salt and garlic in a small bowl.

2) Serve with prepared frozen French fries, dusted with more paprika.


Compiled Recipe – Lettuce in Creamy Anchovy Sauce

Lettuce in Creamy Anchovy Sauce

* 1 cup yogurt
* 5 anchovies (use anchovies in oil), mashed
* 1 tsp garlic, mashed into a paste
* ¼ ground white pepper
* ¼ tsp salt
* 250 grams Romaine lettuce, chopped into bite-sized pieces

1) Whisk together yogurt, anchovies, garlic, ground white pepper and salt in a bowl.

2) Pour over Romaine lettuce and toss. Serve immediately.



Compiled Recipe – Spiced Pork Lugaw

Spiced Pork Lugaw

* 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)

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.


Compiled Recipe – Ginisang Pechay

Ginisang Pechay

* 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)

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.