food

Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

Ingredients:
* 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)

Preparations:
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.

 

food

Compiled Recipe – Pork Tinola

Pork Tinola

Ingredients:
* 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)

Preparations:
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.

food

Compiled Recipe – Peanut Curry

Peanut Curry

Ingredients:
* 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)

Preparations:
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.

 

food

Compiled Recipe – Beef Pares

Beef Pares

Ingredients:
* 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)

Preparations:
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.

 

 

food

Compiled Recipe – Binagoongan Isda sa Gata

Binagoongan Isda sa Gata

Ingredients:
* 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)

Preparations:
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.

 

 

food

Compiled Recipe – Stir Fried Shrimp

Stir-Fried Shrimp

Ingredients:
* 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)

Preparations:
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.

 

food

Compiled Recipe – Honey Ginger Pork and Chorizo Rice

Honey Ginger Pork and Chorizo Rice

Ingredients:
* 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)

Preparations:
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.

 

 

food

Compiled Recipe – Sinigang na Salmon

Sinigang na Salmon

Ingredients:
* 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)

Preparations:
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.

 

food

Compiled Recipe – Chicken Binakol

Chicken Binakol

Ingredients:
* 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)

food

Compiled Recipe – Ginataang Gulay

Ginataang Gulay

Ingredients:
* 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

Preparations:
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.