Compiled Recipe – Bringhe with Crispy Adobo Flakes

Bringhe With Crispy Adobo Flakes

* 2 tbsp. vegetable oil
* 1 clove garlic, minced
* 1 medium white onion, chopped
* 1 medium native tomato, chopped
* 3 tbsp. minced ginger
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 cups glutinous rice (malagkit)
* 1 cup jasponica rice
* 2 tsps. turmeric powder
* 1 tsp. atsuete oil
* 4 ½ cups coconut milk
* 500 grams pork pigue, sliced
* 2 cups soy sauce
* 2 cups vinegar
* ¼ head garlic, chopped
* ½ tsp. black peppercorns
* cooking oil (to deep-fry)

1) Heat oil in a large pan over medium heat. Sauté garlic, onion and tomato for 1 minute.

2) Add ginger and bell peppers. Sauté for another minute.

3) Add glutinous and Jasponica rice, turmeric powder and atsuete oil. Mix and sauté for 2 minutes.

4) Add 3 cups water. Bring mixture to a boil. Add coconut milk and mix to combine. Lower heat and simmer until rice is cooked, about 1 hour. Transfer to a serving platter. Set aside and keep warm.

5) Make the adobo flakes: Combine pork, soy sauce, vinegar, garlic, peppercorns and 4 cups water in a casserole. Bring to a boil and cook until meat is tender, about 30 minutes. (Alternatively, you can use leftover adobo.) Drain and shred meat. Heat oil in a deep fry pan. Deep fry shredded pork until crisp and golden.

6) Serve bringhe topped with crispy adobo flakes.



Compiled Recipe – Butter Garlic Prawns

Butter Garlic Prawns

* 150 grams butter, divided
* 1 kilo prawns
* salt (to season)
* 15 cloves garlic, chopped finely, divided
* ½ cup fresh parsley leaves, chopped, divided
* 1 tsp. sweet paprika, mixed with 1 teaspoon spicy paprika
* 2 lemons, halved
* 200 grams feta cheese

1) Dot a little under a third of the butter on the base of a heavy bottomed pot. Place a single layer of prawns over the butter and season with a bit of salt. Sprinkle about a third of the garlic and parsley over prawns and dust with some paprika.

2) Dot another third of the butter over the first layer of prawns Add another layer of prawns and top with garlic, parsley and paprika. Repeat layering with the rest of the ingredients.

3) Cover the pot with lid and place the pot over medium high heat. Cook for about 5 minutes then mix, making sure to place the prawns on the bottom (which have already cooked) on top and the uncooked prawns in the bottom. Cook for 5 minutes more and then repeat the mixing.

4) Squeeze lemons over the top, add feta cheese and toss; cook for a minute more or until prawns are just about done, taking care not to overcook them.



Compiled Recipe – Roast Pork Loin

Roast Pork Loin

* 1 ¼ kilo pork loin, skin on
* 1 cup water
* ¼ cup salt, plus more to taste
* ½ tsp. dried thyme
* 3 cloves garlic, peeled, lightly crushed
* 2 bay leaves
* 1 liter water, cold, or as needed

1) On a cutting board, deeply score the skin of the pork loin roast (or ask your butcher to do this for you).

2) Place salt and 1 cup water in a small saucepan over medium heat. Bring to a boil, stirring until salt dissolves. Pour into a container with a lid big enough to contain the pork. Pour in enough cold water to fill half the container. Add pepper, garlic, bay leaves, and thyme. Set aside until cool.

3) Place pork  in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

4) On a cutting board, deeply score the skin of the pork loin roast. Place in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

5) Once ready to roast, preheat oven to 350°F. Drain pork loin and pat dry. Discard brine. Place pork in a roasting pan. Roast, basting, for 1 hour or until a meat thermometer inserted into its middle reads 155°F. Remove from oven and let rest 10 minutes.

6) Before serving, remove all but about 2 tablespoons of fat from the drippings in the roasting pan. Scrape any browned bits at the bottom of the pan, and stir to dissolve into drippings. Taste for seasoning and adjust accordingly, adding more salt, pepper, thyme leaves, or water as needed. Transfer to a gravy boat or serving bowl, and serve on the side, drizzling a spoonful over roast slices as needed.






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.