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.


Compiled Recipe – Soba and Seared Tuna Salad

Soba and Seared Tuna Salad

* 1 tbsp sesame oil
* 1 tbsp soy sauce
* 1 ½ tsp mirin
* 1 tsp calamansi juice
* ¼ tsp ginger, grated
* ¼ tsp garlic, minced
* 1 tsp brown sugar
* ground black pepper (to taste)
* 1 (200 gram) piece sashimi-grade tuna, 1-inch thick
* 200 grams soba noodles, dry
* 1 small avocado, flesh only
* 2 tbsp plain yogurt
* 1 tbsp sesame oil
* 1 tsp soy sauce
* 1 to 2 teaspoons calamansi juice
* ¼ tsp ginger, grated
* 2 tbsp butter
* 1 cup carrots, julienned
* ½ cup red and green bell pepper, sliced
* ½ cup red radish, sliced into thin rounds
* ¼ cup leeks, thinly sliced
* 1 ½ cup purple cabbage, shredded
* black sesame seeds (for garnish)

1) Make the marinade: Mix all ingredients. Pour over tuna and marinate, covered, in the refrigerator for about 20 minutes.

2) Cook soba according to package directions. Drain and rinse in ice-cold water. Set aside.

3) Make the avocado dressing: Puree ingredients in a blender. Loosen mixture with 1 to 2 tablespoons water, if needed. Adjust seasoning to taste. Refrigerate until ready to use.

4) Heat butter in a very hot pan. Sear tuna, about 30 seconds to 1 minute per side. Slice tuna into ¼-inch thick pieces.

5) Arrange vegetables on top of soba noodles. Top with seared tuna slices. Drizzle with avocado dressing and garnish with black sesame seeds.



Compiled Recipe – Pepper Steak Stir Fry

Pepper Steak Stir Fry

* 1 kilo sirloin steak, sliced thinly and cut into strips
* ¼ cup soy sauce
* 1 tbsp onion powder
* 1 tbsp garlic powder
* 1 tbsp black peppercorn
* 3 tbsp butter
* 1 tbsp cooking oil
* 1 medium onion, sliced
* 2 medium red bell pepper, cut into squares

1) Combine soy sauce, onion powder, garlic powder and black peppercorn in a bowl. Marinate beef for 10 to 15 minutes.

2) In a pan, melt butter with cooking oil. Pour in beef with the marinade. Cook until the beef turns brown or about 10 minutes on high heat. Add the onion and bell pepper then sauté for 5 minutes. Serve immediately.



Compiled Recipe – Chicken Asado with Tomatoes

Chicken Asado with Tomatoes

* 2 tbsp cooking oil
* 1 kilo chicken, cut into serving pieces
* ¼ cup calamansi juice
* 2 tbsp soy sauce
* 1 ½ cup tomato sauce
* 1 large onion, chopped
* 2 tomatoes, quartered
* 2 large potatoes, quartered
* 1 medium red bell pepper, cubed
* ½ tsp salt
* ½ tsp ground black pepper

1) In a medium-sized pan, pre-heat the oil and cook the chicken until browned on all sides.

2) Add the onions and sauté for 5 minutes on medium heat.

3) Pour in the tomato sauce and bring to a boil.

4) Add the soy sauce and calamansi juice then stir and simmer for 5 minutes.

5) Add the potatoes, red bell pepper and tomatoes and continue to simmer for 15 minutes. Season with salt and pepper.



Compiled Recipe – Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

* 3 tbsp butter
* 1 tbsp cooking oil
* 1 kilo chicken, use thigh or drumstick cuts
* 2 tbsp flour
* 1 cup chicken stock
* 2 tbsp soy sauce
* 1 cup button mushrooms, sliced
* salt (to taste)
* pepper (to taste)

1) Melt butter in a pre-heated pan then add some cooking oil.

2) Brown chicken on all the sides then set aside.

3) Using the same pan, add the flour and mix until the butter and the flour are combined to make a roux.

4) Add the chicken stock or water then let it simmer for 5 minutes. Add the cooked chicken and button mushrooms.

5) Season with salt and pepper and let it simmer for 10 minutes. Serve warm.



Compiled Recipe – Lechon Pancit

Lechon Pancit

* 1 pack miki noodles, rinsed, dried
* 1 slab pork belly, lechon kawali cut (around ½ kg) , tenderized, cubed
* 1 medium red onion, peeled, sliced thinly
* 1 small carrot, peeled, cut into strips
* 1 pack young corn, cut diagonally
* 1 small red bell pepper, seeded, sliced into strips
* 1 small green bell pepper, seeded, sliced into strips
* ½ small head cabbage, shredded
* 1 ½ cup pork stock, from lechon kawali
* 1 ½ tbsp cornstarch
* oil (for deep frying)
* salt (to taste)
*ground black pepper (to taste)
* calamansi (to serve)
* onions (to serve)
* soy sauce (to serve)

1) In a wok over medium heat, add oil for deep frying. Once hot, add enough noodles to the wok to cover the bottom. Using a strainer, push noodles down into the oil until submerged. Deep fry until browned and crispy. Remove from wok and drain on paper towels. Set aside.

2) Add lechon kawali strips to the wok and deep fry until browned and crispy. Scoop out using a strainer and drain on a rack over paper towels.

3) Remove excess oil from the wok, leaving just enough for sautéing. Add onion and cook until softened. Add carrot and young corn and sauté until heated through. Add bell peppers and cabbage and toss until well combined. Season with salt and pepper. Toss in pork until mixed. Remove from wok and set aside.

4) Make gravy: In a large bowl, mix pork stock and cornstarch. Pour into wok over medium heat and let simmer, stirring. Season with salt and pepper.

5) To serve, place crispy pancit on a serving platter. Top with vegetables and pork and pour gravy on top. Let gravy soak into noodles and toss until combined. Serve with a sauce made of calamansi, soy sauce and onions on the side.


Compiled Recipe – Chicken Inasal

Chicken Inasal

* 6 cloves garlic, peeled, chopped
* 2 tbsp ginger, peeled, grated
* ¼ cup calamansi juice
* 1 bunch lemongrass (tanglad), bulb finely chopped
* 1 whole chicken, cut into 6 pieces
* bamboo sticks (for spearing)
* ¼ cup oil
* 1 tsp annatto seeds (atusete)
* salt (to taste)
* soy sauce (to taste)
* coconut sap vinegar (sukang tuba), to serve
* siling labuyo (to serve)

1) In a large bowl, combine garlic, ginger, calamansi juice and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.

2) Meanwhile , in a pot over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil. Use a slotted spoon to remove and discard seeds.

3) Heat up a charcoal grill or pre-heat a grill pan over medium heat. Remove chicken from the marinade. Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.

4) Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly. Serve with garlic rice, atsara and a mixture of soy sauce, sukang tuba and sili, if desired.