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 – Binagoongan Isda sa Gata

Binagoongan Isda sa Gata

* 1 kilogram tanigue steaks
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp ginger, julienned
*  2 tsp leeks, sliced
* 1/3 cup tomatoes, sliced into strips
* 4 tsp shrimp paste (bagoong alamang)
* 1 to 2 pieces green chilies (siling pangsigang)
* ½ cup coconut cream
* ½ cup coconut milk
* ground black pepper (to taste)

1) Season fish steaks with salt and pepper and set aside.

2) Heat oil in a pan over medium heat. Fry fish steaks for 4 to 5 minutes each side or until cooked and nicely brown and set aside to drain on paper towels.

3) Prepare the sauce by heating up oil in a saucepan over medium heat. Sautee garlic, onions, ginger, leeks and tomatoes for 1 minute then add bagoong and sauté for another minute or two. Add the sili, coconut cream and coconut milk and allow to simmer for 1 to 2 minutes, season to taste.

4) Pour sauce over cooked fish. Or, you may also simmer the cooked fish in the sauce for a few minutes, if desired.




Compiled Recipe – Stir Fried Shrimp

Stir-Fried Shrimp

* ½ cup sesame oil, divided
* 1 kilo shrimp, large, de-veined
* 10 cloves garlic, chopped
* 5 (2-inches) ginger, sliced thinly
* ½ cup light soy sauce
* ½ cup white rice wine
* 2 tbsp sugar
* 2 cups thai basil, fresh
* rice or rice noodles (to serve)

1) Heat ¼ cup sesame oil in a large wok. Stir-fry shrimps until they change color and are crisp on the outside, about 2 to 3 minutes. Add garlic and ginger, cook for 1 minute.

2) Pour in remaining sesame oil, soy sauce and rice wine. Reduce heat to medium-low, cover and simmer for 5 minutes.

3) Stir in sugar then basil. Simmer for 2 more minutes. Remove from heat. Serve with rice or rice noodles.



Compiled Recipe – Honey Ginger Pork and Chorizo Rice

Honey Ginger Pork and Chorizo Rice

* 250 grams pork shoulder (kasim) , sliced into strips
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cornstarch , seasoned with salt and pepper
* 2 tbsp canola oil
* 1 small knob ginger, sliced thinly
* 1 tbsp sesame oil
* 1 to 2 tbsp honey
* 1 chinese chorizo, sliced thinly on the diagonal
* ¼ cup white onions
* 1 clove garlic, minced
* 2 cups rice, day-oil
* 2 large eggs, beaten lightly
* parsley, chopped (to garnish)

1) Make the honey-ginger pork: Season pork with salt and pepper. Dredge in seasoned cornstarch.

2) Heat canola oil in a pan over high heat. Fry pork until golden brown, about 2 to 3 minutes. Drain on a paper towel lined plate to remove excess oil.

3) In the same pan, sauté ginger with sesame oil for 30 seconds. Add honey and cooked pork; mix well. Remove from heat and keep warm.

4) Make the chorizo fried rice: Render fat from chorizo in a pan over medium heat. Saute onions until translucent. Add garlic and rice; mix well. Add eggs and mix to combine thoroughly. Season with salt.

5) Place rice in bowls, top with pork and garnish with parsley, if desired.




Compiled Recipe – Sinigang na Salmon

Sinigang na Salmon

* 2 tbsp vegetable oil, divided
* 2 medium red onions, chopped
* 3 tbsp garlic, chopped
* 1 thumb-sized ginger, chopped
* 3 native tomatoes, chopped
* ½ cup bottled tamarind pulp, or 1 small sachet sinigang na sampaloc mix
* 3 tbsp miso paste
* 500 grams salmon steaks
* 1 medium radish (labanos), sliced
* 5 green finger chilies (siling pang sigang), or to taste
* ½ cup cilantro, chopped, plus extra to garnish
* salt (to taste)
* ground black pepper (to taste)
* fish sauce (to taste)
* 2 bunches mustard seeds (mustasa)

1) Heat oil in a heavy bottomed pot. Sauté onions, garlic and ginger just until fragrant.

2) Add tomatoes and sauté until soft. Add 4 to 5 cups water and simmer. Add remaining ingredients except mustard seeds. Simmer over low heat until fish is cooked, about 10 to 15 minutes. Season with salt, pepper and fish sauce.

3) Once fish is almost cooked, add mustard seeds and cook for about 2 minutes. Top with more cilantro. Serve hot.



Compiled Recipe – Chicken Binakol

Chicken Binakol

* 2 tbsp vegetable oil
* 2 small white onions, quartered
* 3 stalks lemongrass, white parts only, cut into 2-inch pieces and pounded
* 1 piece ginger, thumb-sized, sliced
* 4 cloves garlic, chopped
* 1 kilo chicken (whole), cut into pieces
* water from 2 young coconuts
* coconut meat, from 2 young coconuts
* 1 tbsp fish sauce (patis)
* 1 bunch chili leaves (dahon ng sili)


Compiled Recipe – Ginataang Gulay

Ginataang Gulay

* 500 grams squash, peeled and cut into 2-inch cubes, about 3 cups
* 2 tablespoons vegetable oil, divided
* salt (to taste)
* pepper (to taste)
* 5 medium eggplants
* 1 cup red onion, diced
* 1 head garlic, divided
* 3 tablespoons ginger, finely chopped
* 2 bird’s eye chilies (siling labuyo)
* 200 grams yard-long beans (sitaw), sliced into 3-inch pieces, about 2 cups
* 1 ½ cups coconut milk, preferably fresh

1) Pre-heat oven to 425˚F.

2) Toss squash with 1 tablespoon oil. Season with pinches of salt and pepper. Spread on a baking sheet and roast for 30 minutes or until golden brown. Set aside.

3) Prick eggplants all over with a fork. Grill over coal or directly on the flames of a gas stove, turning occasionally, until skin turns black. Set aside and let cool. Peel and cut into 1-inch cubes.

4) Heat remaining oil in a pot over medium heat. Sauté onions with pinches of salt and pepper until onions are translucent, about 5 minutes. Add half the garlic, ginger, chilies ; season with salt and pepper. Cook for 3 to 4 minutes.

5) Add beans and ¼ cup water, scraping the bottom of the pot. Cover and cook for about 3 minutes or until beans turn vibrant green.

6) Add eggplant, squash, coconut milk and ¼ to ½ cup water. Bring to a simmer and season with salt and pepper. Stir in the rest of the garlic. Serve immediately.




Compiled Recipe – Tender Chinese Braised Pork Belly

Tender Chinese Braised Pork Belly

* ½ kilo whole pork belly, sliced into 2-inch thick pieces
* 3 tbsp vegetable oil
* ¼ cup Japanese soy sauce
* ¼ cup dark soy sauce
* ½ cup rice cooking wine
* 1/3 cup brown sugar
* 1 piece (1 inch) ginger, peeled and grated
* 8 sprigs green onions, chopped
* steamed rice (to serve)

1) Bring a large pot of water to a boil. Add pork belly; reduce heat to simmer. Cook for 10 minutes. Remove pork from water and pat dry with paper towels.

2) Heat vegetable oil in a large wok over medium high heat. Brown pork belly on all sides.

3) Meanwhile, combine soy sauces, wine, vinegar, ginger and green onions in a large stockpot; bring to a boil, stirring to dissolve sugar. Reduce heat to simmer; add pork and cover. Simmer until meat is very tender, about ½ to 2 hours, adding water as needed to keep pork submerged in liquid.


Compiled Recipe – Vegetable Lo Mein

Vegetable Lo Mein

* 2 tbsp soy sauce (or more, to taste)
* 2 tsp sugar
* 1 tsp sesame oil
* ½ tsp ginger, minced
* ½ kilo egg noodles
* water (for boiling)
* 1 tbsp olive oil
* 2 cloves garlic, minced
* 1 medium red bell pepper, julienned
* 1 medium carrot, julienned
* ½ cup snow peas
* salt (to season)
* pepper (to season)

1) In a small bowl, whisk together soy sauce, sugar, sesame oil and ginger. Set aside.

2) In a large pot of boiling water, cook noodles according to package directions. Drain well.

3) Heat olive oil in a large skillet or wok over medium high heat. Add garlic, bell pepper and carrots. Cook, stirring frequently, until tender, for about 3 to 4 minutes. Stir in snow peas and cook for about 2 to 3 minutes.

4) Stir in egg noodles, and soy sauce mixture, and gently toss to combine. Season with salt and pepper, if desired.


Compiled Recipe – Baked Salmon with Herbed Butter

Baked Salmon with Herbed Butter

* 350 grams salmon, steaks or fillets
* 1 tsp ginger juice, extracted from grated ginger
* 2 tbsp canola oil
* 1 tsp salt
* ½ tsp pepper
* ½ cup unsalted butter, cubed
* ½ tsp dried rosemary
* ½ tsp dried thyme
* 1 tsp parsley, chopped
* 1 tsp lemon zest
* salt (to taste)
* pepper (to taste)

1) Pre-heat oven to 400˚F.

2) Place salmon in an air-tight container and add ginger juice. Chill for 30 minutes. Rinse fish under cold running water.

3) Heat oil in an oven-safe pan. Season fish with salt and pepper. Sear fish for 2 minutes per side. Remove from heat and bake in the pre-heated oven for 6 minutes. Remove from oven, cover with foil and let fish rest for 10 minutes.

4) Make the herbed butter: Bring 2 tablespoons of water to a boil in a pan over medium low heat. Slowly whisk in butter cubes, a few pieces at a time. Continue whisking over low heat, until emulsified or slightly thick. Do not allow to simmer or to boil. Stir in herbs and lemon zest. Season with salt and pepper. Serve immediately alongside fish.