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.




Compiled Recipe – Chicken Teriyaki Rice

Chicken Teriyaki Rice

* 1 kilo chicken, use thighs, deboned with skin-on
* salt
* 1/3 cup Japanese mirin
* 2 tbsp soy sauce
* 1 tbsp white sugar
* cooked white rice
* sesame seeds , for garnish (optional)

1) Lightly season both sides of the chicken thighs with a little salt. Add soy sauce, mirin and sugar in the bowl and marinate for 30 minutes.

2) In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture.

3) Add the teriyaki sauce over the chicken and let simmer for 5 minutes. Garnish with some sesame seeds. Serve immediately with steamed rice.



Compiled Recipe – Barbecued Teriyaki Shrimps

Barbecued Teriyaki Shrimps

* 1 cup water
* ¼ cup soy sauce
* 5 tbsp packed brown sugar
* 1 to 2 tbsp honey
* ½ tsp ginger, ground
* ¼ tsp garlic powder
* 2 tbsp cornstarch, dissolved in ¼ cup cold water
* ½ kilo large shrimps, peeled and de-veined

1) Make the teriyaki sauce: Mix all ingredients except dissolved cornstarch in a saucepan. Cook over medium heat for 1 to 2 minutes.

2) Add dissolved cornstarch and cook until sauce thickens. Set aside and let cool.

3) Thread shrimps onto barbecue sticks or metal skewers. Divide teriyaki sauce into two bowls. Baste raw shrimp with half of the teriyaki sauce.

4) Prepare a charcoal grill or grill pan. Grill shrimp just until it turns pink. Baste with remaining teriyaki sauce before serving. Serve hot.



Compiled Recipe – Garlic Beef Ribs

Garlic Beef Ribs

* ½ cup soy sauce
* 1 bird’s eye chili (siling labuyo), sliced, plus extra to serve
* 4 cloves garlic, 3 crushed and 1 minced
* 500 grams beef short ribs
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cornstarch, seasoned with salt and pepper
* 3 tbsp canola oil

1) Combine 4 cups water, soy sauce, chilies, crushed garlic and beef in a pot. Boil for 15 minutes or until tender. Set aside to cool.

2) Remove beef from pot and let it rest for 3 to 5 minutes. Pat dry.

3) Season beef with salt and pepper. Dredge in seasoned cornstarch.

4) Heat oil in a frying pan over medium high heat. Fry beef for about 2 to 3 minutes per side or until desired crispiness is achieved. Remove beef from pan and drain on a paper towel-lined plate.

5) Minced garlic and extra chilies in the same pan. Sprinkle on top of beef.



Compiled Recipe – Spicy Soba Noodles

Spicy Soba Noodles

* 1/3 cup soy sauce
* ¼ cup brown sugar
* 2 tbsp molasses
* 4 tbsp sesame oil
* 4 tbsp tahini
* 1/3 cup chili oil
* 1/3 cup balsamic vinegar
* salt (to taste)
* ground black pepper (to taste)
* 500 grams buckwheat noodles (soba)
* 2 cups leeks, sliced thinly, white and light green parts only
* 2 cups carrots, shredded
* sesame seeds, toasted (for garnish)

1) Heat soy sauce in a saucepan. Add brown sugar and bring to a boil. Lower heat and stir in molasses. Stir for 5 minutes. Transfer to a bowl then mix in sesame oil, tahini, chili oil and vinegar. Whisk to combine. Season with salt and pepper.

2) Bring a large pot of salted water to a rolling boil. Add buckwheat noodles and bring to a boil. Cook, stirring occasionally, just until lightly soft, about 3 minutes. Plunge noodles in ice cold water and drain. Place in a coriander and rinse under cold running water.

3) Combine noodles, sauce, leeks and carrots. Garnish with toasted sesame seeds.



Compiled Recipe – Pork Meatballs and Misua Soup

Pork Meatball and Misua Soup

* 500 grams ground pork
* 3 cloves garlic, minced
* 1 medium red onion, grated
* 2 tsp ginger, grated
* 1 tbsp soy sauce
* ½ cup mustard seeds, finely chopped
* ½ tsp salt
* 1 tsp chili flakes
* 1 egg
* 1 tbsp sesame oil
* 2 cloves garlic, chopped
* 1 medium red onion, chopped
* 2 cups chicken stock
* 1 tbsp soy sauce
* 1 tsp vinegar
* 1 cup mustard seeds, finely chopped
* 130 grams misua noodles
* salt (to taste)
* ground black pepper (to taste)
* chili flakes (optional)

1) Make the meatballs: Combine all ingredients in a large bowl; mix well.

2) Shape 1 heaping tablespoon of the mixture into a ball using your hands. Repeat to make 17 more balls. Place on a tray, cover and refrigerate for at least 10 minutes.

3) Heat sesame oil in a large pot over medium heat. Sauté garlic and onions until soft. Add meatballs and cook for about 10 minutes, turning to ensure even browning.

4) Add 3 cups water, stock, soy sauce and vinegar; simmer for 5 minutes. Add mustasa and noodles; simmer until noodles are cooked through. Season with salt and pepper. Add chili flakes if you want a spicier soup. Serve hot.


Compiled Recipe – Beef and Potato Stew

Beef and Potato Stew

* 500 grams beef sirloin, sliced thinly
* 1 tsp vegetable oil
* 2 medium potatoes, peeled and quartered
* 2 medium white onions, sliced thinly
* 1 medium carrot, sliced into 1 ½-inch pieces
* 1 cup water or dashi stock
* 6 tbsp sugar
* 4 tbsp Japanese soy sauce
* 4 tbsp mirin
* sliced leeks (for garnish)
* salt (to season)

1) Season beef with salt. Heat oil in a large pot over medium high heat. Add beef and cook until brown.

2) Add potatoes, onions and carrot; cook for 1 minute.

3) Add water or dashi stock, cover and cook over medium heat for about 20 minutes or until potatoes are tender.

4) Season with sugar, soy sauce, mirin and salt. Cook for 10 more minutes. Remove from heat and let rest for 30 minutes. Garnish with leeks.