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.



Compiled Recipe – Old Bay Seasoned Camaron

Old Bay Seasoned Camaron

* ½ can all purpose flour
* ½ cup cornstarch
* 2 tsp old bay seasoning, divided
* ¾ cup water, old bay seasoning
* 1 kilo tiger prawns, deveined, head and shells removed
* ½ cup mayonnaise
* 1 tbsp milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) Pre-heat a deep sauté pan over medium heat with enough oil to reach about halfway up the sides.

2) Meanwhile, in a large bowl, mix flour, cornstarch , 1 teaspoon Old Bay Seasoning and water with a whisk. Season with salt and pepper to taste.

3) Once oil is hot enough, grab a prawn by the tail and dip in the batter, letting any excess drip off. Gently place in the hot oil and cook until browned and prawns are lighter in weight. Drain on paper towels. Repeat with remaining prawns and batter.

4) Make the dip: In a small bowl, mix mayonnaise, milk and remaining Old Bay. Serve with camaron.




Compiled Recipe – Skillet Lemon Chicken

Skillet Lemon Chicken

* ½ kilo chicken thigh, quarters, cut into legs and thighs
* ½ kilo potatoes, cut into wedges
* 1 lemon, sliced
* 1 bunch baguio beans
* ½ cup white wine
* ½ cup chicken stock
* 2 tbsp olive oil
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large skillet over medium heat, heat oil until surface shimmers. Season chicken pieces generously with salt and ground black pepper, and fry in batches in hot oil until golden brown on all sides. Set aside on a plate.

2) Fry potato wedges until tender on the inside and crisp on the outside. Drain on paper towels. Set aside.

3) De-glaze pan with white wine, let simmer, then reduce until almost dry. Add lemon slices and chicken stock. Return chicken pieces to the skillet. Season with salt and ground black pepper , to taste. Cover and let simmer until chicken pieces are cooked through.

4) Uncover and add green beans and potatoes to the skillet. Baste chicken, potatoes and beans until beans are tender.



Compiled Recipe – Boneless Lechon

Boneless Lechon

* 1 cup salt
* ¼ cup sugar
* 1 tsp ground black pepper, coarsely ground
* 4 cups cold water, divided
* 1 2/3 kilo whole pork belly, bones removed
* lechon sauce (to serve)

1) In a saucepan over medium heat, add salt, sugar, pepper to 1 cup water. Stir to dissolve the salt and sugar. Once dissolved, remove from heat and pour into a container (with a lid) that can hold the pork belly. Add remaining cold water. Set aside to cool completely.

2) Once cooled, place pork belly into the brine, ensuring that it’s fully submerged. Cover and refrigerate for at least 24 hours , up to 72 hours (3 days).

3) Pre-heat oven to 350◦F.

4) Remove pork from brine and place on a roasting pan. Bake in the middle rack of the oven for 3 hours or until the skin is crispy and the meat browned.

5) Remove from oven and let rest for 10 minutes before carving with a sharp knife. Serve while hot with lechon sauce on the side, if desired.