Compiled Recipe – Onion Fried Chicken

Onion Fried Chicken

* 1 clove garlic, peeled, very finely minced
* 1 small red onion, peeled, very finely chopped
* 1 tbsp oyster sauce
* ½ tsp salt
* ¼ tsp ground black pepper
* ¼ tsp ground cumin
* 1 tbsp cornstarch
* 1 kilo chicken pieces
* 1 cup all-purpose flour
* ½ tsp salt or to taste
* ¼ tsp ground black pepper or to taste
* oil (for deep frying)

1) In a large bowl, stir garlic, onion, oyster sauce, salt, pepper, cumin and cornstarch until it forms a paste. Add chicken and toss to coat. Let marinate overnight.

2) Season flour with salt and pepper; mix. Drip drain a chicken piece and dredge in seasoned flour. Repeat with remaining chicken. Set aside.

3) In a pressure cooker over medium heat, heat about 2 liter oil for deep frying, enough to cover the chicken. Using tongs, place half of the chicken into cooker. Oil should sizzle. Lock lid, and pressure cook 10 minutes. Release pressure before opening lid. Transfer chicken to paper towels. Repeat with remaining chicken pieces. Serve with steamed rice or mashed potatoes.



Compiled Recipe – Creamy Macaroni Salad

Creamy Macaroni Salad

* 1 (400 gram) pack elbow macaroni
* 5 slices bacon, chopped
* 1 red onion, small, peeled, chopped
* 2 cloves garlic, peeled, chopped
* 1 carrot, small, peeled, chopped finely
* 1 red bell pepper, small, chopped finely
* 1 bunch string beans, cut into 1-inch length
* 1 cup sweet kernel corn, drained
* 1 cup all purpose cream
* 1 (227 gram) block cream cheese, cubed, softened
* salt and ground black pepper (to taste)
* water, as needed

1) Bring a pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Keep warm.

2) Heat a large non-stick pan over medium heat while pasta cooks. Cook bacon until crisp. Scoop bacon from pan, and transfer to a rack over paper towels. Remove excess bacon fat, leaving just enough to cover the bottom of the pan.

3) Sauté onion then garlic in the same pan until translucent. Add carrot, bell pepper, string beans and finally, corn, cooking each until just heated through. Season to taste with salt and pepper. Transfer to bowl with macaroni.

4) Heat cream in the same pan over low heat. Add cream cheese and stir until melted. Season with salt and ground pepper, to taste. Pour over macaroni and toss with bacon to coat. Season to taste and serve while warm.





Compiled Recipe – Spiced Pork Lugaw

Spiced Pork Lugaw

* 4 tbsp oil, divided
* 1 red onion, peeled, sliced
* 3 cloves garlic, minced
* ½ tsp ground turmeric
* ½ tsp ground cumin, divided
* 1 tsp ginger, grated
* 2 cups glutinous rice (malagkit), rinsed
* 8 cups water, or as necessary
* ¼ kilo pork, cutlets, sliced thinly
* salt (to taste)
* ground black pepper (to taste)

1) In a medium sized stockpot over low heat, heat about 2 tablespoons oil. Add onion and garlic and sweat until translucent. Sprinkle in turmeric, half the cumin and ginger and sauté until aromatic.

2) Add rice and stir to mix with the spices, then pour in water. Bring to a boil then lower to a simmer. Stir regularly until rice is cooked to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

3) Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Generously season pork cutlets with salt, pepper and remaining cumin. Pan-fry pork until golden brown on both sides. Set aside and keep warm.

4) To serve, scoop lugaw into bowls, slice pork and top each bowl with pork. Serve hot.


Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.



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 – Sinigang na Salmon

Sinigang na Salmon

* 2 tbsp vegetable oil, divided
* 2 medium red onions, chopped
* 3 tbsp garlic, chopped
* 1 thumb-sized ginger, chopped
* 3 native tomatoes, chopped
* ½ cup bottled tamarind pulp, or 1 small sachet sinigang na sampaloc mix
* 3 tbsp miso paste
* 500 grams salmon steaks
* 1 medium radish (labanos), sliced
* 5 green finger chilies (siling pang sigang), or to taste
* ½ cup cilantro, chopped, plus extra to garnish
* salt (to taste)
* ground black pepper (to taste)
* fish sauce (to taste)
* 2 bunches mustard seeds (mustasa)

1) Heat oil in a heavy bottomed pot. Sauté onions, garlic and ginger just until fragrant.

2) Add tomatoes and sauté until soft. Add 4 to 5 cups water and simmer. Add remaining ingredients except mustard seeds. Simmer over low heat until fish is cooked, about 10 to 15 minutes. Season with salt, pepper and fish sauce.

3) Once fish is almost cooked, add mustard seeds and cook for about 2 minutes. Top with more cilantro. Serve hot.