Compiled Recipe – Brown Bibimbap Rice

Brown Bibimbap Rice

* 500 grams sukiyaki-cut beef
* 1 small pear, peeled and pureed
* 3 tbsp. low sodium soy sauce
* 2 tbsp. brown sugar
* 1 tbsp. sriracha
* 2 tbsp. canola oil
* 6 tbsp. sesame oil
* 3 tbsp. garlic, minced
* 2 tsps. soy sauce
* 3 cups water
* 1 cup zucchini, sliced into rounds then into strips
* 1 cup bean sprouts, cleaned, washed and drained
* 1 cup shiitake mushrooms, fresh, julienned
* 1 cup carrots, peeled and julienned
* 1 cup spinach leaves, packed
* 4 cups brown rice
* 4 fried eggs
* gochujang (to serve)

1) Prepare the beef: Combine all ingredients in a medium bowl. Marinate, covered, in the refrigerator for at least 20 minutes or overnight.

2) When ready to cook, heat canola oil in a large frying pan. Cook beef until slightly caramelized. Set aside.

3) Combine sesame oil, garlic and soy sauce in a large bowl. Set aside.

4) Pour water into a pot and bring to a boil. In separate batches, blanch zucchini, bean sprouts, mushrooms, carrots and spinach. Toss blanched vegetables and mushrooms in the prepared garlic and soy sauce mixture. Set aside.

5) Place 1 cup of rice in a serving bowl. Arrange vegetables, mushrooms and cooked beef on top. Top with a fried egg. Repeat with remaining ingredients to make 3 more bowls. Serve with gochujang on the side.


Compiled Recipe – Beef Misono

Beef Misono

* 2 tbsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. sugar
* salt
* pepper
* ½ kilo beef (use sirloin cut), sliced sukiyaki style
* 1 tbsp. vegetable oil
* 3 tbsp. butter
* 2 cloves garlic, minced
* 1 medium white onion, sliced thinly
* 1 medium carrot, julienned
* 1/3 cup bean sprouts (togue)
* 4 cups rice, steamed
* 4 medium eggs (for topping)

1) Combine soy sauce, sugar, sesame oil, salt, and pepper in a bowl. Mix well. Marinate beef in mixture for at least 20 minutes or overnight.

2) Heat oil and butter in a pan over medium heat. Stir-fry garlic, onions, carrots, and togue for 2 to 3 minutes. Push vegetables to the side. Increase heat. Add beef; sauté for 1 to 2 minutes. Toss everything together; stir-fry until beef is cooked. Season with salt, pepper, and sesame oil.

3) Divide rice among 4 bowls. Top with beef mixture and eggs while hot. Serve immediately.


Compiled Recipe – Beef Short Ribs Adobo With Coconut Cream

Beef Short Ribs Adobo With Coconut Cream

* 1 kilo beef short ribs
* 2 tbsp. vegetable oil
* 6 cloves garlic, smashed
* ¾ cup soy sauce
* ¼ cup water
* 4 tbsp. liver spread or mashed chicken liver
* 3 tbsps. brown sugar
* 4 bay leaves
* 2 finger chilies
* 1 tsp. freshly ground black pepper
* 1 cup fresh coconut cream

1) Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.

2) Add garlic and sauté until fragrant.

3) Add all the other ingredients except coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork-tender.

4) Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.


Compiled Recipe – Baked Garlic Chicken

Baked Garlic Chicken

* 2 (150 grams) fillets chicken breast
* 6 cloves garlic, minced
* 2 tbsp. olive oil
* 2 tsp. sugar
* 1 tbsp. soy sauce
* salt and pepper (to taste)
* flat leaf parsley leaves (to taste)
* 250 grams baby potatoes, quartered
* 100 grams fresh button mushrooms, washed and sliced
* 1 medium green bell pepper, cored and sliced thinly
* 2 tbsp. olive oil

1) Pre-heat a toaster oven.

2) Combine chicken, garlic, olive oil, sugar and soy sauce in a bowl. Season with salt and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

3) Make the vegetables: Combine potatoes, mushrooms, bell pepper strips and oil in a bowl. Season with salt and pepper then toss to combine.

4) Place 2(16-inch) square pieces of foil on a clean wok surface. Divide vegetables into 2 portions and place on the center of each piece of foil. Place chicken, including juices, on top of the vegetables. Wrap and fold sides to seal into a parcel.

5) Bake chicken parcels in the pre-heated toaster oven until completely cooked and potatoes are tender, about 25 to 30 minutes.

6) Open parcels and sprinkle with parsley and more pepper on top. Serve immediately.


Compiled Recipe – Spicy Menudo

Spicy Menudo

* 2 tbsp. vegetable oil
* 3 cloves garlic, minced
* 1 small onion, chopped
* 3 pieces bird’s eye chilies, sliced
* 1 kilo pork, sliced into cubes
* 1 cup tomato sauce
* 1 tbsp. white sugar
* ½ cup soy sauce
* 1 cup water
* 1 large potato, diced
* 1 medium carrot, diced
* salt (to taste)

1) Heat oil in a medium-sized saucepan. Sauté garlic, onion and bird’s eye chilies.

2) Add the pork. Cook for 5 to 7 minutes.

3) Pour in tomato sauce, sugar, soy sauce and water. Let it simmer for 30 minutes to an hour or until meat is tender. Add water as necessary.

4) Add the potatoes and carrots. Season with salt and pepper. Let it simmer again for 5 to 10 minutes.


Compiled Recipe – Peanut and Honey Pasta

Peanut and Honey Pasta

* 1 tbsp. sea salt
* 400 grams spaghetti
* 2 tbsp. vegetable oil (peanut oil)
* 4 tbsp. peanuts, use raw peanuts, skin left on
* 4 cloves garlic, sliced thinly
* 1 cup carrots, julienned and blanched
* 1 cup red bell peppers, julienned and blanched
* ½ cup sliced green onions ( ½ inch pieces), divided
* ¼ cup peanut butter
* 2 tbsp. honey
* 2 tbsp. soy sauce (use Japanese soy sauce)
* 1 tsp. sesame oil
* 2 tsps. calamansi juice
* chili flakes or sliced bird’s eye chilies (siling labuyo) , to taste

1) Bring a pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, heat oil in a saucepan over medium heat. Add peanuts and garlic; cook, stirring frequently, until peanuts are cooked through. Set aside.

3) Make the dressing: Whisk together all ingredients.

4) Drain noodles and reserve ½ cup pasta cooking water. Toss pasta with dressing then add carrots, bell peppers and half of the green onions. Add pasta water if pasta is too dry.

5) Top with peanuts, garlic and remaining green onions. Serve immediately.



Compiled Recipe – Soy Glazed Crispy Shrimp

Soy Glazed Crispy Shrimp

* 1 cup chicken stock (or ¼ chicken bouillon cube dissolved in 1 cup hot water)
* 2 tbsp oyster sauce
* 2 tbsp dark soy sauce
* ½ cup brown sugar
* ¼ cup sweet chili sauce
* 4 cloves garlic, smashed
* 1 tsp sesame oil
* salt
* ground black pepper
* ¾ tbsp cornstarch, dissolved in 1 tbsp water
* 1 tsp sesame seeds, toasted
* vegetable oil (to deep fry)
* 2 cups cornstarch
* ½ cup all-purpose flour
* 1 tsp salt
* ½ tsp ground black pepper
* 1 kilo shrimp (large), peeled and de-veined with tails left on
* 2 large eggs, beaten
* steamed white rice (to serve)
* chopped green onions (to garnish)

1) Make the soy and chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar , sweet chili sauce and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

2) Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

3) Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

4) Heat oil in a deep, heavy bottomed pot over medium heat.

5) Combine cornstarch, flour, salt and pepper in a shallow bowl . Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

6) Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

7) Pack rice in containers, top with shrimp, drizzle with glaze and garnish with green onions.


Compiled Recipe – Spicy Beef Adobo

Spicy Beef Adobo

* 2 tbsp vegetable oil
* 10 cloves garlic, peeled
* 1 tsp ground black pepper, freshly ground
* 500 grams beef brisket, sliced into cubes
* 1 cup vinegar
* ½ cup soy sauce
* 2 tbsp sugar
* 3 bird’s eye chilies, chopped, plus whole chilies for garnish
* salt (to taste)
*steamed rice (to serve)
* green onions, chopped (to garnish)

1) Heat oil in a pan over medium heat. Sauté garlic and pepper. Cook until garlic is browned, about 3 minutes.

2) Add beef and cook until browned all sides.

3) Add vinegar, soy sauce and 1 cup water. Simmer until beef is tender, about 1 hour. Add more water if mixture dries up.

4) Once beef is tender, add sugar and chopped chilies. Season with salt. Simmer until sauce is reduced about 10 minutes.

5) Garnish adobo with green onions. Serve with rice and extra chilies.


Compiled Recipe – Chinese Meatballs

Chinese Meatballs

* 2 cups water
* 1 cube pork bouillon
* ¼ kilo ground pork
* 1 small carrot, peeled, finely chopped
* 3 cloves garlic, peeled, finely chopped
* ¼ cup green onions, chopped
* 1 large egg
* 1 tsp sesame oil
* 1 tbsp lemon juice
* ¼ cup soy sauce
* ½ tsp sugar
* 2 tbsp cilantro leaves, chopped

1) In a small stockpot over medium heat, heat water with bouillon cube.

2) Meanwhile, in a large bowl, mix ground pork, carrot, garlic, green onions, egg and sesame oil. Season with salt and pepper to taste. Test a portion and adjust seasoning. Use a spoon to drop meatballs into the simmering broth until cooked. Scoop out using a slotted spoon.

3) Mix lemon, soy sauce, sugar and cilantro. Serve with meatballs and broth.



Compiled Recipe – Easy Sukiyaki Beef

Easy Sukiyaki Beef

* 1 ¼ cup water, divided
* ¼ cup soy sauce
* ¼ cup brown sugar
* 1 tsp sesame oil
* ½ kilo beef, sukiyaki cut
* 1 small red onion, peeled, thinly sliced
* 2 cloves garlic, peeled, thinly sliced
* 1 small carrot, peeled, sliced
* 1 pack young corn, sliced diagonally
* 1 cup kangkong leaves
* salt (to taste)

1) Make Sukiyaki sauce: Mix ½ cup water, soy sauce, sugar and sesame oil in a bowl. Stir until sugar is dissolved. Set aside.

2) Meanwhile, boil remaining water in a frying pan over high heat. Season beef with salt and pepper to taste. Add beef and cook, stirring, until no longer pink. Transfer beef to a bowl. Add and cook onion, garlic, carrot, corn and kangkong. Transfer to bowl with beef. Pour in sukiyaki sauce and serve with steamed rice or boiled rice noodles.