Compiled Recipe – Vermicelli Salad with Grilled Chicken

Vermicelli Salad With Grilled Chicken

* ¼ cup vinegar
* ¼ cup water
* 1 tbsp. sugar
* 1 tsp. red bell pepper, diced
* 1 tsp. white onion, diced
* 1 clove garlic, minced
* 1 tbsp. ginger, minced
* 2 tbsp. soy sauce
* 2 tbsp. sugar
* 1 tsp. pepper
* ½ kilo chicken breast, sliced
* 1 (200 gram) pack vermicelli, cooked according to package directions
* 1 small carrot, grated
* 3 tbsp. peanuts
* ¼ cup cucumber, cut into strips, seeds removed
* green onions, sliced (to serve)
* lettuce, sliced (to serve)
* basil leaves (for garnish)

1) Make the dressing: Combine all ingredients in a small bowl. Mix until sugar dissolves. Set aside in the refrigerator until ready to use.

2) Combine garlic, ginger, soy sauce, sugar and pepper in a bowl. Add chicken and marinate, covered, for 15 to 30 minutes.

3) Pre-heat a grill pan or a charcoal grill. Grill chicken for 10 to 15 minutes; set aside.

4) Divide vermicelli among 4 bowls. Arrange carrots, peanuts, cucumber strips, green onions, lettuce and chicken in the bowls. Drizzle dressing over salad or serve on the side. Garnish with basil leaves.




Compiled Recipe – Batchoy Tagalog

Batchoy Tagalog

* 2 tbsp. cooking oil
* 1 tbsp. garlic, sliced
* ½ cup onion, chopped
* 2 tbsp. ginger, sliced thinly
* 200 grams pork tenderloin, cut into thin strips
* 100 grams pork liver, cut into thin strips
* 8 cups water
* 3 tbsp. fish sauce (patis)
* 1 tsp. salt
* ½ tsp. pepper
* 2 rolls misua (fine rice noodles)
* ¼ cup pepper leaves (dahon ng sili)

1) In a pot, heat oil then sauté garlic, onion, and ginger. Add pork tenderloin and cook until lightly browned, then set aside.

2) In the same pan, sauté pork liver until browned.

3) Pour in water then add patis, salt, and pepper. Bring to a boil then simmer for 10 minutes.

4) Return the cooked pork in the pan.

5) Add the misua, then add the pepper leaves (dahon ng sili).

6) Turn off the heat and cover for 5 minutes. Serve hot.



Compiled Recipe – Ginger Caramel Thumbprint Cookies

Ginger Caramel Thumbprint Cookies

* 2 cups all-purpose flour
* 2 tsp. ground ginger
* 1 ½ tsp. cinnamon
* ½ tsp. ground cloves
* ¼ tsp. ground nutmeg
* 2 sticks (1 cup) Challenge Unsalted butter, softened
* ½ cup granulated sugar
* 1 large egg
* 1 tsp. vanilla extract
* 2 tbsp. molasses
* 16 soft caramel candies
* 1 tsp. water
* ¼ cup dark candy melting wafers or semi-sweet chocolate chips, melted

1) Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick baking mats. Set aside.

2) In a large bowl, whisk together flour and spices. Set aside.

3) In the bowl of an electric mixer, beat together butter and sugar until light and creamy; about 2 minutes. Add egg, vanilla extract, and molasses. Beat on medium/high until well combined; about 2 more minutes. Turn off mixer and add in flour mixture. Beat on medium/low until just combined.

4) Roll dough into 1 inch balls and place on prepared baking sheets. Use your thumb or the back of a teaspoon to make indentations in the dough balls. Bake for 15-16 minutes. Allow cookies to cool slightly.

5) Add unwrapped caramels and water to a microwave safe bowl. Microwave on high for 30 seconds, watching carefully to avoid caramel bubbling over. Stir and repeat if necessary until caramel is melted. Carefully spoon a small amount of caramel into each cookie. Chill cookies for 10 minutes to set caramel. Drizzle with melted chocolate. Store cookies in an airtight container.


Compiled Recipe – Sinampalukang Manok

Sinampalukang Manok

* 2 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 cloves garlic
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 3 ripe tomatoes, sliced
* 1 tbsp. fish sauce (patis)
* 5 cups water
* 3 pieces green chilies (siling pangsigang)
* 1 cup tamarind leaves
* salt (to taste)
* pepper (to taste)

1) In a pot over medium heat, heat oil. Add onions, garlic and ginger and sauté. Add chicken and cook, until juices run clear. Add tomatoes and let it cook for 5 minutes.

2) Add the fish sauce, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover and simmer until chicken is cooked through.

3) Add green chilies and tamarind leaves. Pour tamarind base powder, stirring to dissolve. Season with salt to taste. Serve warm.


Compiled Recipe – Salmon Teriyaki

Salmon Teriyaki

* ¼ cup Japanese soy sauce
* 2 tbsp. sugar
* 2 tbsp. mirin
* 2 tsps. grated ginger
* ground black pepper
* 400 grams salmon, use loins, cut into serving portions
* 1 tbsp. cornstarch, dissolved in ¼ cup water
* salt
* pepper
* 1 tbsp. sesame oil
* 3 cups bean sprouts (togue)
* 2 tbsp. olive oil
* 150 grams asparagus spears
* chopped green onions
* toasted sesame seeds (for garnish)
* 2 cups cooked brown rice

1) Make the marinade: Combine all ingredients in a bowl; mix well. Add fish and marinate in the refrigerator for 1 to 2 hours. Remove fish from the refrigerator 10 minutes before cooking.

2) Pre-heat oven to 360◦F.

3) Place fish on a heat-proof dish. Bake, covered, for 18 to 25 minutes or until fish is cooked.

4) Make the teriyaki sauce: Combine soy sauce, sugar, mirin and ginger in a saucepan over low heat. Simmer for 2 minutes. Add cornstarch mixture and simmer until thick. Season with salt and pepper. Set aside.

5) Heat sesame oil in a pan over high heat. Saute bean sprouts for 2 to 4 minutes or until cooked. Season with salt and pepper. Set aside.

6) Heat olive oil in the same pan. Sauté asparagus for 2 to 3 minutes or until cooked. Season with salt and pepper.

7) Place salmon in a container. Spoon teriyaki sauce over then top with green onions and sesame seeds. Pack brown rice, bean sprouts and asparagus separately.



Compiled Recipe – Ginataang Manok with Sayote

Ginataang Manok with Sayote

* 3 tbsp cooking oil
* 1 medium onion, sliced
* 1 (1 inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 1 medium sayote (chayote), cut into 8 pieces
* 2 cups coconut milk
* 1 cup water
* 1 cup pepper leaves (dahon ng sili)
* salt (to taste)
* pepper (to taste)

1) Pre-heat oil in a medium sized pan and sauté onion and ginger. Add the chicken and cook for 10 minutes or until lightly browned.

2) Add the coconut milk, water and sayote, let it simmer over medium heat for 10 minutes or until the sauce is very thick. Season with salt and pepper.



Compiled Recipe – Chicken Inasal

Chicken Inasal

* 6 cloves garlic, peeled, chopped
* 2 tbsp ginger, peeled, grated
* ¼ cup calamansi juice
* 1 bunch lemongrass (tanglad), bulb finely chopped
* 1 whole chicken, cut into 6 pieces
* bamboo sticks (for spearing)
* ¼ cup oil
* 1 tsp annatto seeds (atusete)
* salt (to taste)
* soy sauce (to taste)
* coconut sap vinegar (sukang tuba), to serve
* siling labuyo (to serve)

1) In a large bowl, combine garlic, ginger, calamansi juice and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.

2) Meanwhile , in a pot over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil. Use a slotted spoon to remove and discard seeds.

3) Heat up a charcoal grill or pre-heat a grill pan over medium heat. Remove chicken from the marinade. Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.

4) Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly. Serve with garlic rice, atsara and a mixture of soy sauce, sukang tuba and sili, if desired.


Compiled Recipe – Grilled Marlin with Aligue

Grilled Marlin with Aligue

* 1 kilo fish (use marlin collar or panga), cleaned
* juice from 1 tbsp grated ginger
* 1 tsp salt
* ½ tsp ground black pepper
* ½ cup unsalted butter
* 1 tsp garlic, finely chopped
* ¼ cup crab fat (aligue)
* ¼ tsp chili pepper flakes
* 1 tsp salt
* ¼ tsp ground black pepper
* 1 tbsp calamansi juice

1) Rub fish with ginger juice and let it sit for 30 minutes.

2) Pre-heat a charcoal grill.

3) Rinse fish, pat dry and season with salt and pepper. Grill fish, skin side down for 10 minutes. Turn fish and cook for 8 minutes more. Continue grilling until fish is completely cooked. Remove from griller, cover with foil and set aside.

4) Make the aligue-calamansi sauce: Melt butter in a pan over medium heat. Sauté garlic, aligue and chili pepper flakes for 2 to 3 minutes. Remove from heat then season with salt and pepper. Stir in calamansi juice. Transfer to a bowl.

5) Serve grilled panga drizzled with aligue calamansi sauce or serve sauce on the side.


Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.


Compiled Recipe – Spicy Beef Noodle Soup

Spicy Beef Noodle Soup

* ½ kilos beef kenchi, whole
* 5 cups water
* 2 teaspoons oil
* 1 inch fresh ginger, peeled, sliced
* 4 cloves garlic, peeled, chopped
* 1 stalk lemongrass, white part only, chopped
* 1 cup button mushrooms, chopped
* 2 teaspoons chili garlic sauce
* 4 packs instant noodles, seasoning pouches discarded
* salt (to taste)
* ground black pepper (to taste)

1) Put beef and water in a pressure cooker. Place over high heat and bring to a boil. Lower heat to a simmer, lock lid into place and cook for 1 hour or until tender. Once tender, remove beef from stock and strain liquid to remove the scum. Return beef into the liquid to prevent drying out and set aside until ready to serve.

2) Meanwhile, in a pot over medium high heat, heat oil. Once hot, add ginger, garlic and lemongrass. Cook until fragrant. Add mushrooms and cook until heated through. Stir in chili garlic sauce. Pour in beef stock from the cooked beef. Stir to mix and season with salt and ground pepper to taste. Bring to a boil.

3) Place noodles into the soup and simmer for 3 minutes or until noodles are tender.

4) To serve, ladle soup into bowls, dividing noodles equally among bowls. Slice beef thinly and top each bowl with beef slices. Serve hot.