Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



Compiled Recipe – Shrimp Tempura

Shrimp Tempura

* 8 pieces shrimp or prawns (sugpo), shelled and deveined with tails left intact
* 1 cup tempura flour (available in Asian/international aisle of most groceries)
* salt (to season)
* pepper (to season)
* 1 piece egg
* 1 cup water, ice cold
* canola oil (for deep frying)
* 3 tbsp all-purpose flour

1) Make the tempura: Lay the prawns flat on a chopping board, belly side down. Make shallow slits along the back to prevent the prawns from curling when fried. Set aside.

2) Season tempura flour with salt and pepper; set aside. Place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. Set aside and keep cold.

3) When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all-purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.


Compiled Recipe – Chicken Asado with Tomatoes

Chicken Asado with Tomatoes

* 2 tbsp cooking oil
* 1 kilo chicken, cut into serving pieces
* ¼ cup calamansi juice
* 2 tbsp soy sauce
* 1 ½ cup tomato sauce
* 1 large onion, chopped
* 2 tomatoes, quartered
* 2 large potatoes, quartered
* 1 medium red bell pepper, cubed
* ½ tsp salt
* ½ tsp ground black pepper

1) In a medium-sized pan, pre-heat the oil and cook the chicken until browned on all sides.

2) Add the onions and sauté for 5 minutes on medium heat.

3) Pour in the tomato sauce and bring to a boil.

4) Add the soy sauce and calamansi juice then stir and simmer for 5 minutes.

5) Add the potatoes, red bell pepper and tomatoes and continue to simmer for 15 minutes. Season with salt and pepper.



Compiled Recipe – Tomato and Mozzarella Penne Pasta

Tomato and Mozzarella Penne Pasta

* 250 grams penne pasta
* 1 cup mozzarella, grated
* 1 (14.5 ounce) can diced tomatoes
* ¼ cup basil leaves, chopped
* salt (to taste)
* ground black pepper (to taste)

1) Cook pasta according to package directions. Reserve ½ cup pasta cooking water and drain.

2) Transfer warm pasta to a bowl and immediately add mozzarella cheese and diced tomatoes. Mix well until cheese is melted. If mixture is too dry, add reserved pasta water by the tablespoon.

3) Add basil, season with salt and pepper and toss. Divide among bowls and serve immediately. Alternatively, you can refrigerate the pasta and serve it cold.


Compiled Recipe – Chicken Fajitas

Chicken Fajitas

* ¼ cup oil
* 3 medium orange sweet potatoes (kamote), peeled, sliced into rounds
* 1 chicken breast fillet, chopped into small pieces
* 1/8 tsp chili powder
* 1/8 tsp cumin powder
* 1/8 tsp cayenne powder
* 1/8 tsp garlic powder
* 1 medium red onion, peeled, sliced
* 1 small red bell pepper, seeded, sliced into strips
* 1 small green bell pepper, seeded, sliced into strips
* 1 small yellow bell pepper, seeded, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a medium non-stick pan over medium heat. Fry camote rounds until tender. Transfer to a cookie sheet. Season with salt and ground black pepper to taste. Set aside.

2) Season chicken with chili, cumin, paprika, cayenne and garlic powder. Add salt and ground black pepper to taste. Toss to mix.

3) Transfer 2 tablespoons oil used for camote to a wok over medium heat. Add chicken. Stir fry until opaque. Add onions and bell peppers and stir fry until softened.

4) Top camote with chicken mixture.


Compiled Recipe – Steamed Salmon with Mango Salsa

Steamed Salmon with Mango Salsa

* 1 ½ cup Japanese rice, rinsed
* 2 cups water
* 2 steaks salmon, halved
* 1 lemon, cut into wedges
* 1 ripe mango, cubed
* ½ cup cucumber, seeded, cubed
* 1 tbsp red onion, peeled, finely chopped
* 2 tbsp canola oil
* 4 tbsp Japanese rice flavoring (furikake)
* salt (to taste)
* ground black pepper (to taste)

1) In the bowl of a rice cooker, combine rice and water. Set to cook. Once done, gently fluff rice. Cover and set to cook again. Scoop out rice into a bowl and keep warm. Clean rice bowl. Set aside.

2) Pour an inch of water into the bowl of the rice cooker. Cover and set to cook.

3) Pat salmon steaks dry. Squeeze a lemon wedge over each steak and sprinkle with salt and ground black pepper to taste. Place salmon in the steamer basket of the rice cooker and cover. Cook for 3 minutes, or to your desired doneness.

4) Meanwhile , make salsa: Mix mango chunks, cucumber, red onion and oil. Season with salt and black pepper to taste.

5) When ready, serve steamed sushi rice topped with furikake and salmon topped with mango-cucumber salsa and lemon wedges.


Compiled Recipe – Lettuce in Creamy Anchovy Sauce

Lettuce in Creamy Anchovy Sauce

* 1 cup yogurt
* 5 anchovies (use anchovies in oil), mashed
* 1 tsp garlic, mashed into a paste
* ¼ ground white pepper
* ¼ tsp salt
* 250 grams Romaine lettuce, chopped into bite-sized pieces

1) Whisk together yogurt, anchovies, garlic, ground white pepper and salt in a bowl.

2) Pour over Romaine lettuce and toss. Serve immediately.



Compiled Recipe – Mackerel Cream Cheese Spread

Mackerel and Cream Cheese Spread

* 1 (200 gram) can mackerel, drained and liquid reserved
* 3 to 4 calamansi, juice only
* ¼ cup celery, finely chopped
* 1 (8-ounce) bar cream cheese, softened
* 2 tbsp reserved mackerel liquid
* salt (to taste)
* ground black pepper (to taste)
* sugar (to taste)

1) Combine mackerel and juice from 3 to 4 calamansi in a bowl; mix until fish is flaky. Add celery, cream cheese and reserved mackerel liquid; stir to combine.

2) Season with salt, pepper and sugar. Chill until ready to use. To serve, spread on bread or use as a dip for vegetable sticks and crackers.



Compiled Recipe – Chili Garlic Shrimp

Chili Garlic Shrimp

* 3 tbsp olive oil
* 1 head garlic, minced (around 10-15 cloves)
* ½ kilo shrimp, head and tails intact, deveined
* 1 tsp dried chili flakes
* 1 tsp ground black pepper
* 1 tsp salt

1) In the pre-heated medium sized pan, sauté garlic in olive oil until golden brown.

2) Add the shrimp and cook until it turns orange in color.

3) Toss lightly with the chili flakes, ground black pepper and salt.

4) Serve with more toasted garlic on top.



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.