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.



Compiled Recipe – Steak with Truffle Fries

Steak With Truffle Fries

* 1 steak cut porterhouse steak, at least 1-inch thick
* 1 tbsp canola oil
* 3 tbsp butter, divided
* 2 sprigs fresh thyme, or ½ tsp dried (optional)
* salt (to taste)
* ground black pepper (to taste)
* 1 Liter oil, or as needed, for deep frying
* ½ kilo French fries, thick cut, skin-on, frozen
*1 tsp white truffle oil
* parsley, chopped (to garnish)
* salt (to taste)
* ground black pepper (to taste)

1) Open the windows. Cover or point the fans toward your smoke alarm. Generously season your chosen steak with salt and ground black pepper on both sides.

2) Heat a medium pan over high heat. Once hot, add oil. Swirl to coat bottom of pan evenly. Lay steak on the hot pan.

3) Let sear for 1 minute. Check doneness. Continue cooking until desired doneness is reached. Flip. Add 2 tablespoons butter and herbs, basting as desired. Continue cooking until preferred doneness is achieved. Remove from heat onto a plate. Top with remaining butter, if desired.

4) Let rest at least 10 minutes before slicing. Serve while warm.

5) Make the fries: Heat a pot with oil over medium heat. Once hot, add frozen fries, distributing evenly to ensure all are submerged in oil.

6) Deep fry fries until crisp and lightly golden brown, stirring occasionally. Using a slotted spoon or strainer, transfer cooked fries into a large bowl. While still hot, toss fries in bowl using one hand while the other seasons the mixture with salt and ground black pepper. Repeat process, this time drizzling in truffle oil. Toss in parsley. Serve immediately.



Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

* 4 pork chops, butterflied, skin and fat removed
* 2 tsp sesame oil
* ½ cup all purpose flour
* 1 large egg, beaten
* 1 cup Japanese breadcrumbs
* tonkatsu sauce (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for pan frying)

1) Flatten pork chops then pound until thin, using the flat side of a meat mallet. Rub sesame oil into pork chops, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork chops in flour, dunk in egg, then into panko breadcrumbs. Press breadcrumbs on the surface if needed. Repeat with remaining pork chops.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork chops in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork chop into strips on a cutting board. Place on top of rice and drizzle with tonkatsu sauce. Serve with more sauce on the side.


Compiled Recipe – Fruity Potato Salad

Fruity Potato Salad

* 1 ½ kilo potatoes, peeled
* 1 green apple, cored, cut into thin chunks
* ½ cup dried cranberries
* ½ cup dried mango, chopped
* ½ cup walnuts, roughly chopped
* salt, as needed (to taste)
* ground black pepper, as needed (to taste)
* 1 cup mayonnaise
* 2 tbsp honey
* 1 tsp calamansi juice
* 1/3 cup bleu cheese

1) Bring a large pot of water to a boil. Salt the water, then add the potatoes. Gently boil potatoes until tender. Drain water completely, keeping potatoes in pot. Cover. Set aside to dry.

2) Meanwhile, make the Bleu Cheese Dressing: Whisk ingredients of dressing together in a large bowl.

3) Cut potatoes into chunks. Add apples, dried fruits and walnuts. Toss with dressing and chill until ready to serve.


Compiled Recipe – Mongolian Chicken

Mongolian Chicken

* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.




Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.