Compiled Recipe – Poke Bowl

Poke Bowl

* ¼ cup soy sauce
* 2 tbsp sesame oil
* 1 tbsp rice wine vinegar
* ½ tsp chili pepper flakes
* 250 grams tuna, sashimi-grade, sliced into 1 inch cubes
* 250 grams salmon, sashimi-grade, sliced into 1-inch cubes
* 1 tbsp black sesame seeds, toasted
* 1 tbsp green onions, chopped
* 4 cups rice, cooked, black, white or brown
* 1 japanese cucumber, sliced into thin rounds
* 1 radish, heirloom, sliced into thin rounds
* ¼ cup canned crushed pineapple, drained
* ¼ cup nori or nori chips

1) Combine soy sauce, sesame oil, vinegar and chili flakes, if using, in a bowl; set aside ¼ of the mixture. Add tuna and salmon, toss and marinate for 5 minutes. Toss in sesame seeds and green onions.

2) Mix reserved marinade into rice. Place 1 cup rice each in 4 bowls. Divide poke mixture among bowls. Arrange cucumber slices, radish slices, pineapple and nori chips on top. Serve immediately.




Compiled Recipe – Grilled Tuna Belly

Grilled Tuna Belly

* 2 tbsp soy sauce
* 2 tbsp calamansi juice
* 2 tbsp brown sugar
* 1 clove garlic, chopped
* pepper (to taste)
* 500 grams tuna belly

1) In a bowl, mix together soy sauce, calamansi juice, brown sugar, garlic, and pepper.

2) Drizzle marinade over tuna belly and leave to marinate for 30 minute to 1 hour.

3) Preheat the grill and place marinated tuna belly. Cook for about 4 minutes per side, basting with reserved marinade to keep the tuna from drying out quickly.

4) Flip the tuna and grill until cooked through.

5) Serve grilled tuna with calamansi and chopped salted egg with tomatoes.




Compiled Recipe – Beef and Baby Corn Stir Fry

Beef and Baby Corn Stir Fry

* ½ cup water
* 3 tbsp soy sauce
* 1 tbsp cornstarch
* 1 tbsp vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* ½ kilogram beef sirloin, thinly sliced
* 1 tbsp sesame oil
* 1 tsp sugar
* 1 (425 gram) can baby corn
* 1 medium red bell pepper, thinly sliced
* salt (to taste)

1) Dissolve cornstarch in water and soy sauce.

2) Heat vegetable oil in a medium-sized pan and sauté garlic and onion. Cook until translucent.

3) Add beef sirloin.

4) Pour the soy sauce mixture over the beef. Cook until meat is tender. Add ½ cup water if the mixture becomes too dry.

5) Add the sesame oil, sugar, baby corn and red bell pepper and stir-fry. Cook until the soy sauce mixture has thickened and vegetables are cooked through. Adjust seasoning with salt and pepper. Serve with steamed rice (optional).




Compiled Recipe – Ginisang Pechay

Ginisang Pechay

* 2 tbsp cooking oil
* 2 cloves garlic, minced
* 1 medium onion, chopped
* ½ kilo pechay Tagalog, sliced
* 1 kilo ground pork
* 2 tbsp soy sauce
* salt and pepper (to taste)

1)  In a preheated wok with oil, sauté garlic. Add the onions once the garlic turns golden brown.

2) Add the ground pork and cook for 5 to 10 minutes. Season with soy sauce, salt, and pepper.

3) Add pechay Tagalog and turn off heat. Allow the greens to be cooked by the residual heat. Serve immediately.



Compiled Recipe – Adobo Chicken Wings

Adobo Chicken Wings

* 1 kilo chicken wings
* 2 tbsp Worcestershire sauce
* ¼ cup soy sauce
* ¼ cup white vinegar
* ¼ cup water
* 2 tbsp garlic, chopped
* 1 tbsp jalapeños, canned, chopped
* 1 bay leaf
* ¼ cup atsuete oil

1) Combine all ingredients, except atsuete oil, in a clay pot or deep, heavy bottomed casserole over medium high heat. Simmer for 15 to 20 minutes. Strain and reserve liquid.

2) Combine reserved liquid and atsuete oil in a bowl.

3) Pre-heat a charcoal grill. Grill chicken for 8 to 10 minutes per side, basting frequently with atsuete mixture. Serve immediately.


Compiled Recipe – Marinated Tokwa

Marinated Tokwa

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 (320 gram) pack firm tofu, cut into large cubes
* ¼ cup canola oil
* green onion, chopped (for garnish)

1) Drain and pat the tofu dry for crunchy edges when searing.

2) Combine soy sauce, vinegar, honey, and chili flakes in a bowl. Add tofu cubes and marinate for 15 minutes.

3) Heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Set aside.

4) In the same pan, add the marinade and reduce until thickened.

5) Drizzle sauce over the fried tofu and garnish with green onions.



Compiled Recipe – Oriental Beef Steak

Oriental Beef Steak

* 1/3 cup soy sauce
* 3 tbsp sugar
* 2 tbsp sesame oil
* 2 tbsp vegetable oil
* 1 tbsp garlic, chopped
* ¼ cup red onions, chopped
* 1 tbsp ginger, grated
* 1 tbsp sriracha
* ¼ tsp ground white pepper
* 500 grams ground beef
* parsley, chopped (for garnish)

1) Make the marinade: Combine all ingredients in a bowl; mix until sugar is dissolved. Marinate beef, covered, in the refrigerator for 20 minutes.

2) Grill beef to preferred doneness, about 10 minutes per side for medium doneness. (Note: You can also check for doneness using a meat thermometer;  temperature should register 155◦F for medium doneness.) Let meat rest for 5 minutes before slicing and serving.



Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.


Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.



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.