Compiled Recipe – Asian Meatball Sandwich

Asian Meatball Sandwich

* ¼ cup hoisin sauce
* 2 tbsp. rice vinegar
* 1 tbsp. soy sauce
* ½ tsp. sesame oil, toasted
* 2 cloves garlic, minced
* ½ tsp. ginger, minced
* 1 tsp. honey
* 200 grams ground pork
* 200 grams ground beef
* 1 tsp. sesame oil, toasted
* ½ cup breadcrumbs
* ½ tsp. ginger, minced
* 1 large egg
* 2 cloves garlic, minced
* 3 green onions, minced
* 4 tbsp. brown sugar
* ½ cup rice vinegar
* ½ tsp. salt
* 1 ½ cup carrots, shredded
* ½ small bunch cilantro, minced, plus extra to serve
* 5 mini bread rolls or hotdog buns
* butter (to spread
* lettuce leaves
* sesame seeds (to garnish)
* sriracha (to serve)

1) Make the sauce: Whisk together all ingredients in a small bowl. Set aside.

2) Make the meatballs: Pre-heat oven to 400◦F. Line baking sheet with parchment paper or foil. Mix all ingredients in a bowl until well combined. Fry and taste a small portion; adjust seasoning as needed. Form mixture into 15 to 18 (1 ½-inch) meatballs. Place meatballs on prepared baking sheet and bake for 20 minutes, or until browned and meatballs are cooked through but still juicy. Let meatballs cool then transfer to a bowl. Add sauce and toss to coat.

3) Make the slaw: Combine sugar, vinegar and salt in a large bowl. Taste and adjust seasoning. Add carrots, cabbage and cilantro. Toss well.

4) Butter then toast rolls. Line rolls with lettuce then fill halfway with slaw. Add meatballs. Top with more cilantro and sprinkle with sesame seeds. Drizzle Sriracha on top.




Compiled Recipe – Peanut and Honey Pasta

Peanut and Honey Pasta

* 1 tbsp. sea salt
* 400 grams spaghetti
* 2 tbsp. vegetable oil (peanut oil)
* 4 tbsp. peanuts, use raw peanuts, skin left on
* 4 cloves garlic, sliced thinly
* 1 cup carrots, julienned and blanched
* 1 cup red bell peppers, julienned and blanched
* ½ cup sliced green onions ( ½ inch pieces), divided
* ¼ cup peanut butter
* 2 tbsp. honey
* 2 tbsp. soy sauce (use Japanese soy sauce)
* 1 tsp. sesame oil
* 2 tsps. calamansi juice
* chili flakes or sliced bird’s eye chilies (siling labuyo) , to taste

1) Bring a pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, heat oil in a saucepan over medium heat. Add peanuts and garlic; cook, stirring frequently, until peanuts are cooked through. Set aside.

3) Make the dressing: Whisk together all ingredients.

4) Drain noodles and reserve ½ cup pasta cooking water. Toss pasta with dressing then add carrots, bell peppers and half of the green onions. Add pasta water if pasta is too dry.

5) Top with peanuts, garlic and remaining green onions. Serve immediately.



Compiled Recipe – Rum Iced Coffee

Rum Iced Coffee

* 1 tbsp dark rum
* orange
* ¼ tsp nutmeg
* 1 tbsp instant coffee
* 1 cup water, warm
* 2 tbsp honey
* ¼ cup milk
* ½ cup ice

1) Combine dark rum, rind from an orange wedge and ground nutmeg in a bowl; steep for 10 minutes.

2) Combine instant coffee and warm water in a glass (alternatively, you can use 1 cup brewed coffee). Stir in infused rum, honey and milk. Add ice before serving.



Compiled Recipe – Apple and Brie Toast

Apple and Brie Toast

* 1 green apple, peeled and cored
* 1 red apple, peeled and cored
* 2 cups water, with 2 teaspoons lemon juice
* 1 (12-inch) loaf baguette (French bread) , cut into ½-inch thick pieces
* 1 wheel brie cheese
* walnuts (for topping)
* honey (for drizzling)

1) Thinly slice apples. Soak in water with lemon juice. Set aside, covered, in the refrigerator.

2) Slice loaf of French bread into ½-inch thick pieces. Brush each side with olive oil. Lightly toast until browned but still soft. Top with lettuce. Slice 1 wheel brie into quarters, then into 6 thin pieces each. Place on top of lettuce.

3) Drain apples and dry with paper towels. Place 1 slice red and green apple on top of cheese. Sprinkle with chopped toasted walnuts and drizzle each with 1 teaspoon honey.


Compiled Recipe – Sweet Potato Toast

Sweet Potato Toast

* 1 large orange sweet potatoes (kamote) , peeled, sliced lengthwise
* 1 tbsp. oil
* 3 tbsp. peanut butter
* 1 banana, use lakatan variety, peeled, sliced
* 2 tbsp. honey
* salt (to taste)

1) Brush cut sides of camote with oil. Sprinkle with salt. In a toaster, toast 5 minutes or until softened.

2) Spread peanut butter on camote. Top with bananas and drizzle with honey.


Compiled Recipe – Watercress and Chico Salad

Watercress and Chico Salad

* ½ cup olive oil
* ¼ cup malt vinegar
* 1 tbsp Dijon mustard
* 2 tbsp honey
* 1 clove garlic, minced
* 1 large bunch watercress
* 4 to 5 medium ripe chico, seeded and sliced into eights
* 2 small red onions, sliced thinly into half moons
* ½ cup almonds, toasted, chopped

1) Make the dressing: Combine all ingredients in a jar with a  secure lid. Cover and shake vigorously until well combined.

2) Toss together watercress, chico, onions and almonds in a salad bowl. Drizzle with prepared dressing then toss to coat. Serve immediately.


Compiled Recipe – Chicken Meatballs

Chicken Meatballs

* ½ kilo ground chicken
* 1 cup breadcrumbs
* 1/8 cup basil leaves, chopped
* zest from 1 orange
* ½ cup orange juice
* ½  cup honey
* 1 tbsp cornstarch
* 2 tbsp soy sauce
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) Mix ground chicken, breadcrumbs, basil leaves, half of the zest and salt and ground black pepper to taste. Cook a small ball to test for seasoning and adjust as needed. Using wet hands, form into 1 ½-inch balls. Set aside.

2) Heat enough oil in a deep saucepan for frying. Fry chicken meatballs in batches until golden. Drain on a rack over paper towels. Set aside.

3) Whisk orange juice, honey, cornstarch, soy sauce and remaining zest in a small saucepot. Place over medium heat and bring to a simmer. Cook until thickened. Serve with chicken balls.



Compiled Recipe – Orange Salad

Orange Salad

* 2 navel oranges
* 2 bunches romaine lettuce, rinsed, torn
* ½ red onion, peeled, sliced thinly
* ¼ cup dried cranberries
* 2 tbsp pumpkin seeds
* 2 tbsp sunflower nuts
* ¼ cup kesong puti, crumbled
* ¼ cup orange juice
* 1 small shallot, peeled, finely chopped
* ½ tsp prepared mustard
* 2 tbsp honey
* ½ cup olive oil
* salt (to taste)
* ground black pepper (to taste)

1) Zest oranges and reserve for another use. Using a knife, completely slice off the peel from the orange. Slice orange into rounds.

2) Arrange lettuce leaves on a plate. Top with orange slices, onion, dried cranberries, nuts and kesong puti. Sprinkle lightly with salt. Set aside.

3) Make vinaigrette: In a squeeze bottle, combine orange juice, shallot, mustard, honey and olive oil. Put the lid on and shake until well mixed. Season with salt and ground black pepper. Serve with salad.



Compiled Recipe – Chicken Teriyaki with Sweet Corn Rice

 Chicken Teriyaki with Sweet Corn Rice

* 1 ½ cup long grain rice, rinsed
* 1 cup water
* 1 can sweet corn kernels, water reserved (use 400 gram can)
* ½ kilo chicken breast fillets, cut into strips
* 1 tsp sesame seeds
* ¼ cup soy sauce
* 2 tbsp brown sugar
* ¼ cup honey
* 1 tbsp sesame oil
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In the bowl of a rice cooker, combine rice, water and corn water (about ½ cup). Set to cook. Once done, gently fluff rice and stir in sweet corn kernels. Keep warm.

2) Meanwhile, heat enough oil in a frying pan for frying. Season chicken with salt and ground black pepper. Once hot, pan fry chicken until cooked through. Drain on a rack over paper towels.

3) Remove oil from pan and wipe clean with paper towels. Place over medium heat. Add sesame seeds and lightly toast. Remove from pan and set aside.

4) In the same pan, pour in soy sauce, brown sugar, honey, sesame oil and ground black pepper. Stir to mix. Return chicken to the pan and toss in sauce until caramelized and coated. Sprinkle with toasted sesame seeds. Remove from pan. Serve immediately with corn rice.


Compiled Recipe – Grilled Soy Curry Chicken

Grilled Soy Curry Chicken

* 8 chicken thighs, boneless
* 1 tsp curry powder
* salt (to taste)
* ground black pepper (to taste)
* zucchini
* red onions
* cherry tomatoes
* 2 tbsp honey
* 1 tbsp brown sugar
* ¼ cup soy sauce
* 2 tsp curry powder
* 3 cloves garlic, minced
* ¼ tsp ground black pepper

1) Skewer chicken thighs, seasoned with curry powder and salt and ground black pepper, to taste, with zucchini, red onions and cherry tomatoes.

2) Before grilling, baste in the last minute with a mixture of honey, brown sugar, soy sauce , curry powder, garlic and ground black pepper for 10 minutes, or until cooked through.