Compiled Recipe – Corned Beef Hashbrowns

Corned Beef Hashbrowns

* 4 cups potatoes, grated
* 1 small white onion, grated
* 2 cloves garlic, grated
* ½ cup corned beef
* salt
* ground black pepper
* oil (for frying)

1) Squeeze dry potatoes, onion, garlic and corned beef; season with salt and pepper to taste.

2) Divide into 4 before pan frying in olive oil over low heat, flipping once, until browned and crisp on both sides.




Compiled Recipe – Grilled Tuna Belly

Grilled Tuna Belly

* 2 tbsp soy sauce
* 2 tbsp calamansi juice
* 2 tbsp brown sugar
* 1 clove garlic, chopped
* pepper (to taste)
* 500 grams tuna belly

1) In a bowl, mix together soy sauce, calamansi juice, brown sugar, garlic, and pepper.

2) Drizzle marinade over tuna belly and leave to marinate for 30 minute to 1 hour.

3) Preheat the grill and place marinated tuna belly. Cook for about 4 minutes per side, basting with reserved marinade to keep the tuna from drying out quickly.

4) Flip the tuna and grill until cooked through.

5) Serve grilled tuna with calamansi and chopped salted egg with tomatoes.




Compiled Recipe – Longganisa Hash Fried Rice

Longganisa Hash Fried Rice

* 2 tbsp olive oil
* 2 tbsp garlic, minced
* ½ white onion, chopped
* 250 grams longganisa
*  1 cup potatoes, diced
*  3 cups cooked rice
* salt and pepper (to taste)
* crispy garlic (for garnish)

1) Heat olive oil in a frying pan or work. Sauté garlic and white onion until softened.

2) Add longganisa and cook for 5 minutes or until slightly toasted. Add diced potatoes and cook until softened.

3) Add cooked rice and toss to combine.

4) Season with salt and pepper. Top with crispy garlic.









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 – Avocado and Balsamic Vinegar

Avocado and Balsamic Salsa

* ½ tbsp balsamic vinegar
* 1 ½ tbsp olive oil
* salt
* pepper
* 1 small avocado, diced
* diced tomatoes (optional)

1) Whisk balsamic vinegar and olive oil in a small bowl to combine. Season with salt and pepper; set aside.

2) Place diced avocado in a bowl ; add balsamic vinaigrette. For more color, add diced tomatoes and mix gently.



Compiled Recipe – Homemade Potato Chips

Homemade Potato Chips

* 3 medium potatoes, unpeeled
* 1 pinch salt (to season)
* vegetable oil (for frying)
* ground black pepper (to season)

1) Slice potatoes into thin rounds using a mandoline with a straight blade; place in a bowl. Season with a generous pinch of salt, toss to coat and let them sit for 5 to 10 minutes or until potatoes have begun to release moisture. Place potatoes on a clean kitchen towel; pat dry.

2) Heat 1 inch of vegetable oil in a deep skillet over medium heat. Fry potatoes until golden brown, making sure not to overcrowd the pan. Drain on paper towels. Season with salt and pepper.


Compiled Recipe – Garlic Fried Chicken

Garlic Fried Chicken

* 1 kilogram chicken legs
* 2 tbsp fish sauce
* 5 pcs calamansi, juiced
* 1 tsp pepper
* salt (to taste)
* 10 to 12 cloves garlic
* 2 cups cooking oil

1) Marinate chicken legs in fish sauce, pepper and calamansi juice for a few hours. Prick the chicken legs with a fork so the chicken will absorb the marinade.

2) Heat oil in a frying pan and place the chicken with the skin side down and fry for about 5 minutes. Add the cloves of garlic and fry until golden brown.

3) Turn the chicken on the other side after 5 minutes and fry until chicken is cooked through. Remove the garlic from the pan once color turns golden brown and set aside.

4) Once cooked, remove chicken from the pan and place them on paper towels to absorb excess oil. To serve, transfer to a serving plate and top with the pan-fried garlic.




Compiled Recipe- Honey Roasted Vegetables

Honey-Roasted Vegetables

* 2 medium carrots
* 2 medium potatoes
* 2 ½ tbsp honey
* 1 tsp dried thyme
* sea salt and freshly cracked black pepper (to taste)

1) Pre-heat oven to 350˚F. Peel and roughly chop carrots and potatoes into bite-sized chunks; place on a small baking dish.

2) Drizzle vegetables with honey and dried thyme ; season with salt and freshly cracked black pepper. Toss to coat vegetables evenly.          Roast in the oven for 40 to 45 minutes, or until vegetables can be pierced easily with fork.