Compiled Recipe – Yellow Curry Crab

Yellow Curry Crab

* leeks, use one bunch, green parts only
* 2 cloves garlic, crushed, plus 1 tablespoon chopped garlic
* 1 tsp black peppercorns
* ½ kilo mud crabs (alimango), crushed
*2 tbsp vegetable oil
* 2 tbsp white onion, chopped
* 2 tbsp sliced ginger
* 2 tbsp yellow curry powder
* 1 can coconut milk, use 400 gram can
* 1 green finger chili (siling pang sigang)
* ½ cup red bell peppers, cubed
* 2 tsp fish sauce (patis)
* salt
* pepper
* cilantro leaves (to garnish)

1) Fill a pot with enough water to cover crabs. Bring to a boil. Add leeks, crushed garlic and peppercorns. Add crabs and simmer until cooked, about 15 to 20 minutes. Remove crabs from pot and set aside.

2) Heat oil in a wok over medium high heat. Sauté onions, chopped garlic, ginger and curry powder.

3) Add coconut milk, chili and bell peppers; simmer for 2 minutes. Season to taste with fish sauce, salt and pepper.

4) Add crabs to the wok. (Note: Alternatively, you can pour the sauce over the crabs right before serving.) Garnish with cilantro leaves. Serve with mantou buns, if desired.


Compiled Recipe – Mongolian Chicken

Mongolian Chicken

* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.




Compiled Recipe – Pinoy Style Crispy Fried Chicken

Pinoy Style Crispy Fried Chicken

* 1 tsp whole black peppercorns
* 2 bay leaves
* 1 bunch leeks, green part only
* 4 cloves garlic, crushed
* 1 (1.2 kilo) whole chicken, washed, cleaned, patted dry, and seasoned with salt all over cavity
* 2 tbsp fish sauce (patis) , divided
* canola oil , to deep fry (prepare enough to cover ¾ of the chicken)
* banana ketchup (to serve)

1) Fill a steamer with water. Add peppercorns, bay leaves, leeks and garlic. Cover and bring to a boil.

2) Reduce heat and bring water to a slow boil. Place whole chicken on the steamer basket and cover. Steamer for 45 minutes to 1 hour or until chicken is cooked through.

3) Remove chicken from steamer and brush all over with half of the fish sauce, including the cavity. Let cool, then brush again with remaining fish sauce.

4) Heat oil in a deep frying pan. Deep fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels and serve with banana ketchup.



Compiled Recipe – Chicken and Vegetable Pasta Soup

Chicken and Vegetable Pasta Soup

* 1 bone-in chicken breast, boiled or steamed
* 2 tbsp vegetable oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 tbsp leeks, chopped, white part only
* 1 bay leaf
* 4 cups chicken stock
* 1 cube chicken bouillon (optional)
* ¼ cup carrots, sliced into 1-inch sticks
* 1 ½ cups pasta, cooked
* salt (to taste)
* ground black pepper (to taste)
* parmesan cheese, grated

1) Shred chicken into pieces using your hands. Set aside.

2) Heat oil in a pot over medium heat. Sauté onions, garlic, leeks and bay leaf.

3) Add chicken stock and bouillon cube, if using. Bring to a boil, stirring to dissolve bouillon cube.

4) Add chicken, carrots, celery and cooked pasta; mix well. Simmer for 3 to 5 minutes. Season to taste with salt and pepper.

5) Remove bay leaf. Divide soup among serving bowls. Top each bowl with grated cheese. Serve hot.



Compiled Recipe – Pan Grilled Chicken

Pan Grilled Chicken

* 2 to 3 cups water
* 2 stalks lemongrass
* 2 stalks leeks
* 2 heads garlic, crushed
* ¼ cup sugar
* ¼ cup salt
* 1 tsp whole black pepper
* 4 chicken breast, with skin on

1) In a saucepan, add water –let simmer. Add the rest of the ingredients. Let boil for about 5 to 10 minutes until fragrant and color changes.

2) Once completely cool, add the chicken and let soak for at least an hour or overnight. Rinse and pat completely dry with paper towel.

3) In a grill pan, heat oil in medium heat. Add chicken and cook for about 5 minutes on each side. Serve.


Compiled Recipe – Chinese Steamed Fish

Chinese Steamed Fish

* ½ cup chicken stock ( ½ cup water, plus ¼ chicken bouillon cube or ¼ tsp chicken powder)
* 2 tbsp light soy sauce
* 1 tbsp sesame oil
* 1 tbsp shaoxing wine
* 1 tbsp sugar
* 2 kilos whole snapper or lapu-lapu, scaled and gutted
* 1 leaf Chinese cabbage (baguio pechay)
* 3 stalks leeks, plus 4 stalks sliced thinly, white part only
* 2 teaspoons salt
* 1 piece large ginger, peeled and sliced thinly
* 3 tbsps canola oil
* handful of cilantro leaves

1) Combine chicken stock , soy sauce, sesame oil, Shao Xing wine and sugar in a bowl. Set aside.

2) Pat fish dry with paper towels. Using a sharp knife, make 3 diagonal cuts on the thickest part of the fish; do the same in opposite direction, making a diamond pattern. Repeat on the other side of the fish.

3) Place cabbage leaf and 3 whole leeks in a heat proof shallow bowl or deep plate large enough to fit the whole fish comfortably, but small enough to fit in your steamer.

4) Rub fish with salt and place it on top of the leeks. Steam for 10 to 15 minutes or until fish is cooked.

5) Transfer to a serving platter. Top with sliced leeks and sliced ginger.

6) In a small pot, heat oil over high heat just until smoking; pour oil over fish. Pour chicken stock over mixture then top with cilantro. Serve immediately.



Compiled Recipe – Soy Sesame Chicken

Soy-Sesame Chicken

* 2 cups sliced skinless chicken thigh fillets
* 2 stalks leeks (green parts only), sliced
* 4 round slices ginger
* 3 tbsp Chinese soy sauce
* 1 ½ tbsp sesame oil
* 1 ½ tbsp grated ginger
* 2 tbsp sliced leeks
* ½ tbsp chopped white onions
* 1 tsp chopped garlic
* salt and pepper
* toasted sesame seeds (to garnish)
* sliced leeks (to garnish)
* cilantro leaves (to garnish)

1) Make the chicken: Place chicken, leeks, ginger and enough water to cover chicken in a microwaveable bowl. Cover and zap in the microwave on high for 5 minutes. Discard liquid, reserving about 3 tablespoons.

2) Add soy sauce, sesame oil, ginger, leeks, onions, garlic and reserved liquid; mix well. Microwave for 1 minute. Season to taste with salt and pepper. Garnish with sesame seeds, leeks and cilantro.