Compiled Recipe – Pancit Buko

Pancit Buko

* ½ cup fresh coconut cream (kakang gata)
* 2 tsp. minced garlic
* 1 tbsp. chopped onions
* 2 cups coconut meat, shredded
* ½ cup shrimp, shells and heads removed, then de-veined
* 2 pcs. squid, skinned and sliced into rings (tentacles included)
* clam meat, from 10 to 12 pieces steamed Manila clams
* salt
* white pepper
* 4 stems cilantro, coarsely chopped  (to garnish)

1) Simmer coconut cream in a saucepan over very low heat until coconut oil and latik separate. Set latik aside.

2) Pour coconut oil into another pan. Add garlic and onions; sauté until fragrant. Add coconut meat and cook for 2 minutes.

3) Add shrimp and squid; stir-fry for a few seconds. Add clams and season to taste.

4) Transfer to a platter. Top with cilantro and reserved latik. Serve hot.


Compiled Recipe – Adobong Sitaw

Adobong Sitaw

* 2 tbsp oil
* 2 cloves garlic, chopped
* 1 medium onion, chopped
* 1 medium tomato, chopped
* ¼ kilo pork kasim, cubed
* ½ kilo sitaw (string beans), cut into 2 inch pieces
* 1 cup soy sauce
* pepper (to taste)
* salt (to taste)

1) Sauté the garlic in oil until golden brown. Add the onions and cook until translucent. Then add the tomatoes and pork cubes and soy sauce. Simmer for 10 minutes or until the pork is cooked.

2) Add the sitaw and cook for 5 minutes or until the sitaw is cooked. Season with salt and pepper.


Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.


Compiled Recipe – Easy Beef Curry

Easy Beef Curry

* 2 tbsp cooking oil
* 3 cloves garlic, chopped
* 1 large onion, chopped
* 2 thumb-sized ginger, cut into strips
* ½ kilo beef, use beef chucks, cut into large strips
* 2 cups coconut cream
* ¼ cup fish sauce
* 3 tbsp yellow curry powder
* 1 tsp sugar
* 1 cup water
* 2 medium potatoes, cut into wedges
* 1 large carrot, cut into wedges
* salt (to taste)
* ground black pepper (to taste)

1) In a medium-sized pan, pre-heat oil and sauté garlic, onion and ginger.

2) Add the beef chuck and brown on all sides. Pour in the coconut cream , fish sauce, curry powder, sugar and water. Let it simmer until beef is tender or about 30 minutes. Add water if needed.



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 – Coffee Roast Beef

Coffee Roast Beef

* 1 kilo beef, use boneless beef roast
* 6 to 8 whole garlic, peeled
* 2 tbsp cooking oil
* 1 large onion, cut in chunks
* 2 cups coffee, use black coffee
* 2 cups water
* 1 beef bouillon cube
* beef drippings
*1 tbsp flour, in ¼ cup water
* 1 tbsp butter

1) Pre-heat oven to 400◦F.

2) Make several incisions on the beef and insert whole garlic cloves.

3) Heat oil in a heavy roasting pan and sear the roast on all sides. Add onion, black coffee, water and bouillon cube. Cover roasting pan and roast in the oven for 45 minutes.

4) Reduce heat to 350◦F and cook for an additional 2 hours. Transfer roast to a large platter and let rest for at least 10 minutes before slicing.

5) Make gravy: Pour beef drippings through a fine sieve to a small sauce pot. Bring to a boil. Dissolve 1 tablespoon flour in ¼ cup water then add to boiling drippings, stirring vigorously. Cook for about 5 minutes. Turn off heat and add butter.

6) Serve sliced roast beef with gravy.


Compiled Recipe – Squash Soup

Squash Soup

* 2 to 3 tbsp butter, divided
* ¼ cup onion, chopped
* ¼ cup celery, chopped
* ½ kg squash, cut into cubes
* 1 ½ cup water
* ½ tsp cumin
* ½ tsp paprika
* salt and pepper to taste
* 2 tbsp olive oil

1) In a saucepan over medium heat, slightly melt butter and sautè the onions and celery until soft.

2) Add the squash and season with salt and pepper. Add water. Cook until soft.

3) Place the vegetables with the liquid in a blender. Add 1 tablespoon of butter, paprika, cumin, and season to taste. Blend until smooth.

4) Serve warm. Top with sour cream and more paprika, if preferred.


Compiled Recipe – Ginisang Pechay

Ginisang Pechay

* 2 tbsp cooking oil
* 2 cloves garlic, minced
* 1 medium onion, chopped
* ½ kilo pechay Tagalog, sliced
* 1 kilo ground pork
* 2 tbsp soy sauce
* salt and pepper (to taste)

1)  In a preheated wok with oil, sauté garlic. Add the onions once the garlic turns golden brown.

2) Add the ground pork and cook for 5 to 10 minutes. Season with soy sauce, salt, and pepper.

3) Add pechay Tagalog and turn off heat. Allow the greens to be cooked by the residual heat. Serve immediately.



Compiled Recipe – Pochero


* 2 tbsp cooking oil
* 1 piece onion, quartered
* 4 cloves garlic, minced
* ½ kilo beef brisket, cubed
* ½ kilo pork belly (liempo), cubed
* ½ kilo chicken legs
* 2 pieces tomato, sliced
* 2 cups water
* 2 tbsp fish sauce
* 1 (250 mg) can tomato sauce
* 2 pieces potatoes, halved
* 2 pieces plantain banana, sliced
* 1 bunch pechay (Chinese leafy cabbage)
* ¼ head of cabbage

1) Heat oil in a deep pot. Sauté the onion and garlic. Add the beef, pork, and chicken. Stir in the tomatoes and continue to cook until all the meat has browned.

2) Pour the water and bring to a boil. Add in the fish sauce, tomato sauce, and potatoes. Simmer while the pot is covered until all the meat is tender (about 30 minutes). Season according to your taste by adding either salt or more fish sauce.

3) Add the sliced banana and continue to cook until bananas are tender. Add the pechay and cabbage, turn off the heat and cover. Let it stand for about 5 minutes before serving.


Compiled Recipe – Chiles Rellenos (Cheese-Stuffed Peppers)

Chiles Rellenos (Cheese-Stuffed Peppers)

* 1/3 cup corn oil
* 1 onion, medium-sized, chopped
* 4 cloves garlic, chopped
* 1/3 cup all purpose flour
* 3 green finger chilies (siling pang sigang), seeded
* 1 ½ cup canned crushed tomatoes
* 2 teaspoons salt
* 1 ½ tsp oregano, crushed
* ¼ tsp ground black pepper
* 1 bay leaf
* ground cloves (to taste)
* ground cinnamon, optional (to taste)
* 6 green bell peppers, or poblano chilies
* 170 grams mild cheddar or Monterey jack cheese, shredded or sliced into 6 thin sticks
* 1/3 cup all purpose flour, for dusting, plus 1 tablespoon, sifted
* 6 eggs, separated
* ¾ tsp salt
* 2 cups canola oil
* sour cream, fresh cilantro and cherry tomatoes (to garnish)

1) Make the sauce: Heat oil in a medium saucepan over medium low heat. Sauté onions and garlic until golden and almost caramelized. Add flour; mix until lightly browned. Add chilies and tomatoes. Transfer mixture to a food processor and puree. Return mixture to saucepan. Stir in 5 cups water and remaining ingredients. Bring to a boil. Lower heat and simmer until thick, about 45 minutes. Turn off heat. Keep warm.

2) Roast peppers over an open flame until charred. (Note: You can also use a broiler.) Immediately place peppers in a zip-top bag, seal and steam for 10 minutes. Remove skin. Cut a slit lengthwise down the middle of each pepper; remove core and seeds.

3) Stuff peppers with cheese then dust with flour on all sides. Set aside.

4) In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Beat yolks in another bowl with 1 tablespoon flour and salt. Fold yolks into whites.

5) Heat oil in a heavy-bottomed pan over medium heat. Dip pepper in egg mixture and coat well. Fry until golden, about 5 minutes. Drain on paper towels. Repeat with remaining peppers and egg mixture.

6) Place sauce in a shallow bowl. Place peppers on top. Top with sour cream, cilantro and cherry tomatoes.