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.




Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Pork Tinola

Pork Tinola

* 2 tbsp canola oil
* 1 small red onion, peeled, quartered
* 1 (1-inch) piece ginger, peeled, cut into sticks
* ½ kilo pork pigue, cubed
* 4 cups water, hugas bigas
* 2 pieces chayote, or green papaya, peeled , cut into wedges
* 1 tbsp patis, or to taste
* 1 cup malunggay leaves
* ground black pepper (to taste)

1) In a medium size pressure cooker over medium heat, heat oil. Sauté onion and ginger until fragrant.

2) Add pork cubes. Lightly brown pork pieces on all sides. Pour in hugas bigas or just enough water to cover 1 inch over the meat. Bring to a boil, then simmer, skimming off scum as it rises to the surface. Cover, then lock lid; simmer 20 minutes or until just tender. Release pressure before opening pot.

3) Add chayote (or papaya).Bring back to a boil, and simmer only until vegetables are tender. Season liquid with patis, to taste. Stir in malunggay leaves just before serving. Serve with steamed rice while hot.


Compiled Recipe – Peanut Curry

Peanut Curry

* 2 tbsp canola oil
* 1 medium red onion, peeled, thinly sliced
* 1 tbsp ginger, peeled , grated
* ½ kilo beef (use breakfast steak) , sliced into strips
* 2 tbsp red curry paste
* 1 tbsp muscovado sugar
* 2 tbsp peanut butter
* ½ cup water
* 2 carrots, scrubbed clean, chopped
* ¾ cups coconut milk
* 1 cup green peas, thawed
* 1 can chickpeas (garbanzos), around 400 grams, drained
* steamed rice (to serve)
* cilantro (for garnish)

1) In a large wok over medium heat, heat oil. Add onion and ginger and cook until fragrant. Toss in beef, until cooked through, a few seconds. Transfer beef to plate. Set aside.

2) Bring wok back to the heat. Add red curry paste, muscovado sugar, peanut butter and water. Add carrots and bring to a simmer. Cover and cook until almost tender. Remove lid and let sauce reduce.

3) Stir in coconut milk. Toss in green peas and chickpeas. Cook until heated through. Return beef to work and stir. Taste and season with salt and ground black pepper, if needed. Serve with steamed rice.



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.