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.



Compiled Recipe – Chicken Potato Frittata

Chicken Potato Frittata

* 4 tablespoons olive oil, divided
* 3 medium potatoes, peeled, cubed
* 1 medium red onion, peeled, sliced
* 2 cloves garlic, peeled, chopped
* 2 tomatoes, cored, chopped
* ½ tsp Spanish paprika
* 1 cup frozen peas, thawed
* 4 large eggs
* 2 tbsp mayonnaise
* 2 tbsp spring onions, greens only, chopped (to serve)
* sour cream (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a large non-stick frying pan over medium heat. Add potatoes and cook, stirring regularly to prevent sticking. Season with salt and pepper, to taste. Fry until potatoes have browned and are tender. Transfer to a bowl. Set aside.

2) In the same pan, sauté onion, then garlic and finally, tomatoes. Cook until each has softened. Add chicken and sauté until cooked through. Season with paprika, salt and ground black pepper. Return potatoes to the pan and stir to mix with chicken mixture. Stir in peas.

3) Whisk eggs with mayonnaise until well combined. Pour over potatoes and chicken. Shake pan to distribute eggs evenly, then cover. Lower heat to low and cook until egg is just set in the middle of the pan. Remove from heat. Cut frittata into wedges and top with sour cream sprinkled with spring onion. Serve while hot.



Compiled Recipe – Shakshouka


* 2 tbsp olive oil
* 1 large red onion, thinly sliced
* 3 cloves garlic, minced
* ½ tsp dried thyme
* 1 can diced tomatoes (800 grams)
* 2 tbsp balsamic vinegar
* 6 large eggs
* salt (to taste)
* ground black pepper (to taste)
* water as needed
* pan de sal (to serve)

1) Heat oil in a large cast iron pan over medium heat. Sauté onion until starting to brown slightly. Add garlic and cook until softened.

2) Sprinkle with thyme and stir until aromatic. Add tomatoes and balsamic vinegar and stir until just mixed. Cook until heated through. Season to taste with salt and pepper.

3) Bring to a boil then simmer. Break eggs on top of tomato mixture then cover. Simmer until eggs are just set. Serve with pan de sals.



Compiled Recipe – Spicy Omelet Roll

Spicy Omelet Roll

* 4 large eggs
* ½ tsp salt
* ¼ tsp ground black pepper
* ¼ tsp curry powder
* ¼ tsp chili powder
* 1 tbsp flour
* ¼ tsp baking powder
* 1 small red onion
* 3 cloves garlic
* 2 tbsp butter, melted
* 3 tomatoes, sliced
* 1 cup mushrooms, sliced
* ¼ cup cream cheese, softened
* 1 tbsp capers, drained
* 4 slices ham
* garlic fried rice (to serve)

1) Break eggs in a bowl. Season with salt, ground black pepper, curry powder and chili powder or to taste, flour and baking powder. Whisk to mix. Set aside.

2) Sweat red onion and garlic in melted butter in a large non-stick frying pan. Add tomatoes and cook until softened. Add sliced mushrooms. Set aside.

3) Pour in eggs and stir. When set, transfer to a cutting board. Spread cream cheese, softened, on omelet. Scatter capers, mushroom mixture and ham slices over cream cheese. Roll into a log and slice into rounds. Serve with garlic fried rice.



Compiled Recipe – Kare Kare


* 1 tbsp vegetable oil
* 1 tbsp garlic, minced
* 1 large onion, chopped
* 1 small banana bosom (puso ng saging), sliced
* 4 eggplants, sliced
* 1 bundle string beans (sitaw), cut into 2-inch pieces
* ½ cup annatto water infused with annatto seeds
* ½ cup creamy peanut butter
* 1 ½ kilos ox tripe, washed with salt and boiled
* 4 cups water
* 1 cup ground peanuts
* ½ cup toasted ground rice
* 1 bundle pechay or bok choy
* salt and pepper (to taste)
* ½ cup shrimp paste (bagoong), to serve

1) Heat oil in a large saucepot. Sauté garlic and onions until fragrant.

2) Add puso ng saging, eggplant, and string beans.

3) Strain annatto seeds and discard. add annatto water and peanut butter to the pot. Simmer for 5 to 10 minutes.

4) Add ox tripe, water, ground peanuts, and ground rice. Stir gently and simmer until thick.

5) Add pechay or bok choy. Season to taste. Serve with bagoong and rice.



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 – Sizzling Pepper Steak

Sizzling Pepper Steak

* 3 tbsp cooking oil
* 1 tbsp melted butter
* ½ kilo lean beef, sliced thinly
* 1 pc Knorr beef cubes
* 3-4 tbsp sweet corn kernels
* freshly cracked black pepper, as needed
* 1 tbsp spring onions, chopped
* 1 pc onion, minced
* 3 tbsp brown sugar or honey
* 2 tsp cornstarch
* ½ cup water

1) Make the pepper steak: Place your cast iron skillet over high heat and pour oil once you see that it’s smoking hot. Place one cup of cooked rice in the center with a tablespoon of butter on top and then turn off the heat.

2) Arrange the beef slices , corn kernels and spring onions around the skillet then sprinkle generously with freshly black pepper.

3) Make the sauce: Combine oil, onion, garlic, brown sugar, Knorr Liquid Seasoning, cornstarch and water in a small saucepan and bring to a simmer until it thickens. Pour the sauce over the rice and pepper steak. Serve while hot.


Compiled Recipe – Pork Meatballs and Misua Soup

Pork Meatball and Misua Soup

* 500 grams ground pork
* 3 cloves garlic, minced
* 1 medium red onion, grated
* 2 tsp ginger, grated
* 1 tbsp soy sauce
* ½ cup mustard seeds, finely chopped
* ½ tsp salt
* 1 tsp chili flakes
* 1 egg
* 1 tbsp sesame oil
* 2 cloves garlic, chopped
* 1 medium red onion, chopped
* 2 cups chicken stock
* 1 tbsp soy sauce
* 1 tsp vinegar
* 1 cup mustard seeds, finely chopped
* 130 grams misua noodles
* salt (to taste)
* ground black pepper (to taste)
* chili flakes (optional)

1) Make the meatballs: Combine all ingredients in a large bowl; mix well.

2) Shape 1 heaping tablespoon of the mixture into a ball using your hands. Repeat to make 17 more balls. Place on a tray, cover and refrigerate for at least 10 minutes.

3) Heat sesame oil in a large pot over medium heat. Sauté garlic and onions until soft. Add meatballs and cook for about 10 minutes, turning to ensure even browning.

4) Add 3 cups water, stock, soy sauce and vinegar; simmer for 5 minutes. Add mustasa and noodles; simmer until noodles are cooked through. Season with salt and pepper. Add chili flakes if you want a spicier soup. Serve hot.