Compiled Recipe – Pickled Radish

Pickled Radish

* ½ cup cane vinegar
* 2 tsp salt
* 1 tbsp sugar
* 1 tbsp coriander seeds
* 1 tsp peppercorns
* 2 bay leaves
* 10 small radishes, watermelon radishes, cleaned and sliced into quarters

1) Heat vinegar, salt, coriander seeds, peppercorns and bay leaves in a medium saucepan over medium heat until just boiling. Set aside.

2) Place watermelon radishes in a sterilized 8-ounce jar. Pour in warm pickling brine until almost full. Cover tightly and turn the jar over to help create a seal.

3) Let pickles sit overnight or up to 1 week before serving. Best served alongside adobo, beef stews and fried chicken.


Compiled Recipe – Crispy Pata with Sauce

Crispy Pata With Sauce

* 1 ½ kilo pork pata, whole
* 1 tsp black peppercorns
* 2 tbsp salt
* 1 medium red onion, peeled, quartered
* water, as needed
* 1 ½ L oil, for deep frying, or as needed
* ¼ cup soy sauce
* ¼ cup vinegar
* 1 tbsp sugar

1) Place pata in a large pressure cooker. Cover with enough water to cover about an inch over meat. Add peppercorns, salt and onion. Place over medium heat and bring to a boil. Cover, then lock lid. Lower to a simmer. Pressure-cook for about 40 minutes. Release pressure before opening lid. Test for tenderness.

2) Remove pata from the liquid. Discard liquid, or reserve for another use. Wrap pata in foil, then freeze overnight.

3) When ready to cook, remove pata from the freezer. Remove foil. Heat oil in a deep pot over medium heat. Using large tongs, lower pata slowly in the hot oil. Let fry until browned and crispy. Flip and cook until both sides are equally browned and crispy. Drain on paper towels. Serve with dips.

4) Make the classic dipping sauce: Mix soy sauce, vinegar and sugar in a bowl until dissolved. Stir in 1 small onion, peeled, chopped.



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 – Roast Prime Rib

Roast Prime Rib

* 4 tbsp sea salt
* 2 tbsp ground black pepper
* 2 tbsp ground pink peppercorns
* 2 tbsp fresh rosemary, chopped
* 1 slab beef, use a 4-kilo slab boneless prime rib
* 2 tbsp canola oil
* 500 grams beef soup bones
* 2 large white onions, sliced into 6 pieces
* 2 medium carrots, peeled and cut into 2-inch pieces
* 2 stalks celery, trimmed and cut into 2-inch pieces
* 1 bottle dry red wine (use 750 mL bottle)
* 2 stalks parsley
* 5 sprigs rosemary, or thyme
* 3 bay leaves, crushed
* 1 tsp black peppercorns
* 2 ½ cups beef stock (or chicken stock)
* 1 ½ tbsp butter
* 2 ½ tbsp all purpose flour
* salt

1) Pre-heat oven to 275◦F.

2) Combine sea salt, black pepper, pink peppercorns and rosemary in a small bowl.

3) Pat dry beef with paper towels. Season with peppercorn mixture on all sides. Place beef, fat side up, on a wire rack and allow to cool to room temperature, about 30 minutes.

4) Meanwhile, make the red wine sauce: Heat oil in a Dutch oven or heavy bottomed saucepot over high heat. When almost smoking, sear beef bones until browned. Set aside.

5) In the same pot, add onions, carrots and celery. Cook for 8 to 10 minutes or until tender and browned.

6) Add wine, parsley, rosemary or thyme, bay leaves and peppercorns. Let wine reduce to half.

7) Return beef bones to pot and add stock. Bring to a boil and cook for about 10 minutes. Transfer contents of the pot to a roasting pan.

8) Set wire rack with beef on top of roasting pan. Insert a meat thermometer in the thickest part of the slab.

9) Place beef on the lower rack of the oven and roast until thermometer registers 125◦F for medium rare or 135◦F for medium, about 4 to 5 hours.

10) Remove beef from the oven, tent loosely with foil and allow to rest for 10 minutes.

11) Strain sauce and set aside. Discard bones and vegetables.

12) Melt butter in a saucepan over medium heat. Add flour and cook for 1 to 2 minutes or until light brown. Add strained sauce and whisk until flour has dissolved. Cook until sauce thickens slightly. Season to taste with salt. Transfer to a serving dish.

13) Slice meat as desired, arrange on a platter and serve with red wine sauce.


Compiled Recipe – Crispy Roast Pork Belly

Crispy Roast Pork Belly

* 3 kilo slab boneless pork belly
* 1 medium red onion, quartered
* 1 bay leaf
* 10 black peppercorns, crushed
* 5 liters pork stock, or water

1) Pork to fit snuggly in a large pot. Add onions, bay leaf and peppercorns. Cover with stock or water. Bring to a boil. Lower heat and simmer for 1 hour. Drain and let pork rest for 1 to 2 hours.

2) Prick skin all over with a fork or metal skewer. Wipe excess oil from the surface.

3) Place pork on a baking dish. If desired, rub with chosen spices and flavorings, cover with plastic wrap and marinate in the refrigerator overnight. You can also proceed to roast the pork as is.

4) Pre-heat oven to 450◦F.

5) Roast pork in the pre-heated oven for 30 minutes. Lower heat to 375◦F and continue cooking for 3 hours. The pork is done when skin is golden and has a hollow sound when tapped. Let pork rest for at least 30 minutes before carving.


Compiled Recipe – Pinoy Nachos

Pinoy Nachos

* ¼ cup soy sauce
* 1/8 cup white vinegar
* 1 tsp sugar
* 1 tsp garlic
* 1 pc bay leaf
* ½ tsp ground black peppercorns
* 250 grams ground pork
* water, as needed
* ½ cup tomatoes
* 1-2 tbsp red onion
* fish sauce or salt (to taste)
* black pepper (to taste)
* ¼ cup cheese sauce
* 1/8 cup whole milk
* 2 packs tortilla chips
* green onions

1) Make the ground pork adobo: Combine soy sauce, vinegar, sugar, garlic, bay leaf and peppercorns in a bowl. Add ground pork and marinate for 10 minutes. Transfer mixture to a pot and bring to a boil. Lower heat and simmer until pork is tender, about 30 minutes. Add some water to help tenderize pork, if necessary.

2) Meanwhile, make the salsa: Combine tomatoes, fish sauce and black pepper in a bowl. Mix well and season to taste. Store in the chiller until ready to use.

3) Make the cheese sauce: Combine cheese and milk in a bowl. Mix well.

4) Assemble the nachos: Arrange tortilla chips on a serving plate. Top with ground pork adobo, salsa and cheese sauce. Garnish with green onions.





Compiled Recipe – Herb Crusted Roast Beef

Herb Crusted Roast Beef

* 2 ½ kilos whole beef short plate, trimmed of fat and silver skin
* sea salt and freshly ground beef
* 1 tbsp pink peppercorns, freshly cracked (available at Santi’s and marketplace by Rustan’s)
* 6 sprigs fresh thyme leaves, chopped
* 6 sprigs fresh rosemary leaves, chopped
* 5 cloves garlic, crushed
* ¼ cup vegetable oil
* 2 tbsp grainy or Dijon mustard
* 2 large carrots, sliced into ½-inch rounds
* 2 white onions, mustard
* 3 stalks celery, sliced into 2-inch lengths
* 1 cup dry red wine
* 1 tbsp butter
* 1 tbsp all-purpose flour
* 1 (14-ounce) can sliced or whole button mushrooms
* 2 tbsp all purpose cream
* salt and pepper (to season)

1) Pre-heat oven to 350˚F.

2) Season beef with salt and pepper. Set aside for 15 to 30 minutes. Combine pink peppercorns, thyme, rosemary and garlic in a bowl.

3) Heat a shallow heavy bottomed pan or griddle over high heat until almost smoking. Add oil and sear beef on both sides until brown and crusty.

4) Remove beef from pan. Spread mustard on top then sprinkle evenly with herb mixture.

5) Place carrots, onions and celery in a roasting pan. Place beef on top of the vegetables. Roast in the oven for 1 ½ hours for medium-rare doneness or 3 ½ to 4 ½ hours for well done, cooking it slowly until tender.

6) Remove pan from the oven, transfer meat to a platter and let rest for 10 minutes before slicing.

7) Make the mushroom sauce: place roasting pan with vegetables and drippings on the stove medium high heat. De-glaze pan with red wine and scrape off the brown bits at the bottom. Let wine reduce to ¼ of its original amount. Strain drippings.

8) Melt butter in a saucepan. Sprinkle flour and cook for 1 minute. Add drippings and whisk until smooth. Add mushrooms and cream. Season with salt and pepper.

9) Slice beef into ¼-inch thick pieces and serve with mushroom sauce on the side.



Compiled Recipe – Pork Asado

Pork Asado

* 1 kilo pork chops or spareribs
* 1 cup water
* 2 tbsp soy sauce
* ½ cup brown sugar
* 1 tbsp salt
* 1 tbsp whole peppercorns
* 2 pcs bay leaf
* 5 cloves garlic, minced
* 3 pcs star anise

1) In a big pot, boil pork and ingredients and let it simmer until pork is tender and cooked.

2) Boil over low fire until sauce thickens for about 30 minutes. Let the meat rest for around 10 minutes.

3) Slice the pork pieces and transfer to a serving plate. Pour sauce over the pork pieces and serve warm.




Compiled Recipe – Sinaing na Tanigue

Sinaing na Tanigue

* 3 steaks tanigue (Spanish mackerel), about 600 grams
* 3 cloves garlic
* 12 pcs dried kamias, available in wet markets
* ½ tbsp whole peppercorns
* 1 thumb-sized piece ginger, sliced into thin strips
* 1 green finger chili (siling pang sigang)
* 1 bird’s eye chili (siling labuyo), chopped – optional
* 1 cup coconut milk
* salt (to taste)

1) Place fish in a pot. Arrange garlic, kamias, peppercorns, ginger and chilies around fish.

2) Add coconut milk and season with salt to taste.

3) Cook over low heat until sauce thickens and fish is cooked, about 30 minutes.

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