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.



Compiled Recipe – Grilled Morcons

Grilled Morcons

* ½ kilo flank steak
* ¼ cup sun-dried tomatoes, pesto, divided
* ¾ cup pickle relish, drained
* 3 small red bell peppers, steam and seeds removed, finely chopped
* 2 small green bell peppers, steam and seeds removed, finely chopped
* 2 tbsp oil
* 2 cloves garlic, finely chopped
* 1 (400 gram) can tomatoes, diced
* ½ cup water
* 1 tbsp soy sauce
* salt (to taste)
* ground black pepper (to taste)

1) Lay beef flat on a cutting board. Slice beef horizontally to open into a large thin layer of meat. Season both sides with salt and ground black pepper to taste. Reserve 1 tablespoon of pesto, then spread remaining pesto over meat. Spread pickle relish and bell peppers over meat, keeping about an inch on one long side free of the vegetables.

2) Roll meat tightly starting from the border, without any vegetables. Place seam side down. Using butcher’s twine, tie in 2-inch sections along the length of the meat. Once tied, cut between the tied-off sections. Set aside. Start up the grill.

3) Meanwhile, make the sun-dried tomato sauce: In a pot over medium heat, heat oil. Add garlic and cook, until softened. Stir in reserved pesto. Then add diced tomatoes and water. Bring to a boil, then simmer until slightly thickened. Season with soy sauce. Remove from heat. Set aside.

4) Place morcon pieces on the grill. Grill both sides, about 12 minutes, until just cooked through. Remove from the grill and serve with tomato sauce on the side.



Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.


Compiled Recipe – Inihaw na Pinoy Paella

Inihaw na Pinoy Paella

* 20 pieces calamansi, juice only
* 1 cup soy sauce
* 4 bulbs lemongrass (tanglad), pounded
* 3 tbsp garlic, minced
* 1 cup achuete oil (annatto oil)
* ½ cup brown sugar
* ½ cup vinegar
* 1 cup clear soda (use Sprite)
* 500 grams pork , or liempo, sliced into 3-inch pieces
* 500 grams pork (use pork chop), sliced into 3-inch pieces
* 500 grams chicken , thighs and breasts, cut into 3-inch pieces
* 1 kilo squid (posit), cleaned and sliced into rings
* 500 grams prawns (sugpo), cleaned
* 3 tbsp achuete oil (annatto oil)
* calamansi juice
* 3 cloves garlic, chopped
* 2 tbsp chives, chopped
* 2 red finger chilies (siling haba)
* 3 tbsp vinegar
* 3 tsp sugar
* 1 cup olive oil
* 2 tbsp garlic, minced
* 3 small white onions, chopped
* 3 medium tomatoes, chopped
* 5 cups Spanish bomba rice, or calrose rice
* ½ cup tomato sauce
* 5 to 7 cups chicken stock
* ¼ cup dry white wine (optional)
* paella seasoning (to taste)
* 1 tsp Italian seasoning
* 2 cubes chicken bouillon cube, crushed
* 1 tsp Spanish paprika (pimenton)
* 2 tsp liquid seasoning (optional)
* 2 tsp fresh basil leaves, chopped
* salt (to taste)
* black pepper (to taste)
* 250 grams mussel, cleaned and steamed
* 250 grams clams, cleaned and steamed
* 6 pieces baby corn, sliced in half
* 2 lemons, sliced into wedges
* 2 salted egg (itlog na maalat), peeled and sliced into wedges
* 1 (8-ounce) can pimiento, sliced into strips
* 12 pieces chicharon
* 12 cherry tomatoes, sautéed

1) Make the marinade: Mix all ingredients. Marinate pork, chicken, squid and prawns in separate bowls, covered, in the refrigerator overnight.

2) Make the sauce: Combine all ingredients. Transfer to a serving bowl and set aside.

3) Drain marinade from pork, chicken, squid and prawns; set chicken and seafood aside. Take half of the pork belly , chop into small cubes and set aside. Grill remaining pork, chicken and seafood over charcoal until half-cooked. Set aside.

4) Pre-heat oven to 350˚F.

5) Heat oil in a 16-inch paella pan. Saute the garlic, onions and tomatoes until tender, about 2 minutes. Add chopped pork belly and fry until golden.

6) Add rice and mix; cook for 2 minutes. Add tomato sauce, stock, wine, seasonings and basil. Season to taste with salt and pepper.

7) Cook rice with grilled meat. Cover with foil and bake in the oven for 30 minutes.

8) Remove foil and top rice with mussels, clams, squid, prawns and baby corn. Cover with foil and bake for 15 minutes.

9) When rice is almost tender, remove from oven. Allow to rest, covered, for 10 minutes. Remove foil and top with lemons, red eggs, pimiento, chicharon and cherry tomatoes right before serving. Serve with hot sauce on the side.



Compiled Recipe – Korean Fried Chicken

Korean Fried Chicken

* ¼ cup brown sugar
* 1 tbsp soy sauce
* 1 tbsp gochujang (hot pepper paste)
* 1/3 cup mirin or soju
* 3 cloves garlic, chopped finely
* 2 tsp ginger, grated
* 1 tsp sesame oil
* vegetable oil (to deep fry)
* 1 ½ kilos chicken drumsticks
* ½ tsp salt
* 2 tbsp potato starch
* 1 tbsp sesame seeds, toasted

1) Combine brown sugar, soy sauce, gochujang, garlic, ginger and sesame oil in a pan over medium low heat. Simmer until thick, about 5 to 10 minutes. Set aside.

2) Heat oil in a deep pan over medium heat. Season chicken with salt then toss in potato starch. Deep fry until golden, 12 to 15 minutes. Drain on a wire rack.

3) Toss chicken in prepared sauce. Sprinkle with toasted sesame seeds.


Compiled Recipe – Beef Pares

Beef Pares

* 2 tbsp vegetable oil
* 2 cloves garlic, crushed
* 2 tbsp ginger, minced
* 1 medium onion, minced
* 1 kg beef brisket, cut into cubes
* 4 cups water
* ¼ cup soy sauce
* 2 pieces star anise
* ¼ cup white sugar
* 1 piece beef cube
* 1 tsp black pepper
* 3 tbsp green onion, finely chopped
* salt (to taste)

1) In a pot, sauté garlic and ginger until brown. Add the onions and cook until translucent.

2) Stir in the beef and cook for 5 minutes or until meat turns brown.

3) Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.

4) Garnish with scallions. Serve atop a bowl of hot rice, if preferred.




Compiled Recipe – Chicken Asado

Chicken Asado

* 1 ½ tbsp calamansi juice
* 3 tbsp soy sauce
* ground black pepper (to serve)
* 600 grams chicken, cut to serving pieces
* 2 tbsp canola oil
* 1 tbsp butter
* 1 ½ cups potato, cut into 1-inch cubes
* 2 tbsp garlic, chopped
* 1 tsp whole black peppercorns
* 1 piece bay leaf
* 1 ½ cups tomato sauce
* 2 tsp white sugar
* salt (to taste)
* ground black pepper (to taste)

1) Combine calamansi juice, soy sauce, pepper and chicken. Mix well. Marinate, refrigerated for 1 hour.

2) Heat oil and butter in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess fat from the wok.

3) In the same wok, fry potatoes for 2 to 3 minutes. Add onions, garlic, peppercorns, bay leaf and continue to sauté for 1 to 2 minutes. Pour in the tomato sauce and bring to a simmer, bring the chicken back to the wok and simmer for 3 to 6 minutes or until the chicken is cooked. Season to taste with salt and pepper.


Compiled Recipe – Beef Bulgogi Bao with Kimchi Slaw

Beef Bulgogi Bao with Kimchi Slaw

* 1 medium pear, Asian, peeled, cored and chopped
* 1 small white onion, chopped
* 2 cloves garlic, peeled
* 1 (1-inch) piece ginger, peeled and chopped
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 2 tbsp sesame oil, plus more to cook
* 500 grams sirloin, sukiyaki cut
* 2 tbsp vinegar
* 1 tbsp brown sugar
* 1 small head cabbage, cored and sliced thinly
* 1 cup kimchi, store-bought, chopped
* 8 store bought mantou buns, steamed according to package directions.
* Japanese mayonnaise (to top)
* white sesame seeds (to top)

1) Make the marinade: Whiz pear, onions, garlic, ginger, soy sauce, sugar and sesame oil in a blender until smooth.

2) Place beef in a large bowl. Add marinade, mix and marinate for at least 10 minutes.

3) Meanwhile, make the kimchi slaw: Combine vinegar and sugar in a large bowl. Add cabbage, carrots and kimchi; toss until well combined. Set aside.

4) Heat sesame oil in a skillet over medium high heat. Drain beef and cook for about 5 minutes or until cooked through.

5) Place beef and kimchi slaw between buns. Drizzle with Japanese mayonnaise and sprinkle with sesame seeds.


Compiled Recipe – Seared Sesame Tuna Salad

Seared Sesame Tuna Salad

* ¼  cup soy sauce
* 1 tsp wasabi paste
* 1 tsp sesame oil
* ½ cup rice wine vinegar
* 1 tbsp brown sugar
* 1 tuna steak, about 500 grams
* salt
* freshly cracked black pepper
* 1 tbsp vegetable oil
* 1 bag mixed salad greens
* crispy garlic chips (optional)
* black sesame seeds (optional)

1) Make the dressing: Whisk together soy sauce, wasabi paste, sesame oil , rice wine vinegar and brown sugar until well combined.

2) Season tuna steak with salt and freshly cracked black pepper to taste. Heat vegetable oil until it begins to simmer.

3) Cool for 5 minutes then slice into ½-inch thick pieces. Toss together 1 bag mixed salad greens and prepared dressing. Top with crispy garlic, if desired.