Compiled Recipe – Spiced Lentils and Rice

Spiced Lentils and Rice

* ¾ cup green lentils
* ¾ cup brown rice
* ½ tsp coarse salt, plus more to season
* 1 cup fresh cilantro (wansoy) , minced (optional) , to garnish
* pepper
* 2 tbsp extra virgin olive oil
* 2 tbsp whole coriander seeds
* 1 tbsp whole cumin seeds
* 4 cups red onions,  sliced into thin half moons
* 1 ½ tsp coarse salt
* ½ tsp black pepper
* 6 cloves garlic, sliced thinly (optional)

1) Rinse lentils and brown rice together in a sieve under running water. Drain and place in a medium saucepan. Add 3 cups of water and ½ teaspoon salt. Bring to a boil over high heat, then decrease heat to medium low to simmer, partially covered, until cooked and no water remains in the pot, about 30 to 35 minutes. Do not stir. (Note: Alternatively, you can cook the lentils and rice in a rice cooker.) Remove from heat and set aside, covered, for at least 10 minutes.

2) Meanwhile , make the caramelized onions: Heat olive oil in a large skillet over medium-high heat. Add coriander and cumin seeds; let them sizzle and pop until toasty, about 30 to 60 seconds. Mix in onions, salt and pepper. Decrease heat to medium-low and cook until caramelized, stirring occasionally, about 15 to 20 minutes. If the onions start sticking to the pan, add 1 to 2 tablespoons water and scrape up the brown bits. Add garlic and cook for another 2 minutes. Remove from heat. Set aside ¼ cup of the caramelized onions.

3) Add caramelized onions into lentil mixture and mix. Add cilantro. Season to taste with salt and pepper.

4) Top with remaining caramelized onions and garnish with more cilantro, if desired.



Compiled Recipe – Roasted Achiote Chicken

Roasted Achiote Chicken

* 2 tbsp vegetable oil
* ½ cup white onions, chopped
* 1 tsp garlic, minced
* ½ seedless orange, juice and zest only
* ½ lime, juice and zest only
* 1 tbsp vinegar
* 1 (10-gram) pack atsuete powder
* 2 tsp salt
* 1 tsp ground black pepper
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1 bay leaf, crumbled
* 2 cloves garlic, minced
* 6 chicken thighs , bone in

1) Blend olive oil, white onions, garlic, juice and zest from orange and lime, vinegar, atsuete powder , salt, ground black pepper, ground cumin, dried oregano, bay leaf and garlic in a food processor or blender for 30 seconds.

2) Place in a large zip-top bag, add chicken thighs and marinate for at least 6 hours in the refrigerator. Drain chicken from the marinade. Place chicken on a baking pan. Roast in an oven pre-heated to 350◦F for 40 minutes or until cooked through. Shred chicken.





Compiled Recipe – Chinese Style Fried Chicken

Chinese Style Fried Chicken

* 1 (1.2 kilos) whole chicken, cleaned
* 2 bundles lemongrass (tanglad), pounded
* 1 bundle green onions
* ½ cup soy sauce
* 1/3 cup brown sugar
* ¼ cup Chinese cooking wine
* 1 tbsp garlic, minced
* 1 ½ teaspoons five spice powder
* 1 tsp salt
* ½ tsp ground white pepper
* cooking oil (for deep frying)
* 1 cup chicken stock, or ¼ chicken bouillon cube dissolved in 1 cup hot water
* 1 ½ tbsp sugar
* 1 tbsp soy sauce
* ¾ tsp five spice powder
* 2 pieces star anise
* salt (to taste)
* pepper (to taste)
* 1 ½ tbsp cornstarch, dissolved in 2 tablespoons water

1) Stuff chicken with lemongrass and green onions; set aside.

2) Mix together soy sauce, brown sugar, cooking wine, garlic, five-spice powder, salt and pepper in a bowl. Mix until sugar dissolves.

3) Place chicken and soy sauce in a large zip top bag. Seal and marinate in the refrigerator overnight.

4) Meanwhile, make the gravy: combine chicken stock, sugar, five spice powder and star anise in a saucepan. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Add dissolved cornstarch and cook until the sauce thickens. Turn off heat and remove star anise pieces. Set aside and keep warm.

5) To cook chicken, pre-heat a steamer. Drain chicken, reserving the marinade. Steam chicken for 15 minutes. Remove from the steamer and brush reserve marinade all over the chicken. Refrigerate for 15 minutes.

6) Pre-heat oil in a deep heavy bottomed pan until it registers 350˚F on a deep fry thermometer. Cut chicken into quarters or into 8 pieces. Deep fry in batches just until skin is golden and crisp. Drain on paper towels to remove excess oil.

7) Serve immediately with gravy on the side.



Compiled Recipe – Pumpkin Spiced Latte

Pumpkin Spiced Latte

* 1 cup milk
* 2 tbsp pure pumpkin puree
* 1 tbsp sugar
* ¼ tsp pumpkin pie spice, plus more for sprinkling
* ¼ tsp pure vanilla extract
* ¼ cup hot espresso or strong brewed coffee
* sweetened whipped cream, for serving

1) Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole.

2) Microwave until the milk is hot, 1 to 2 minutes.

3) Whisk vigorously until the milk mixture is foamy, about 30 seconds.

4) Pour the espresso or coffee into a large mug and add the foamed milk.

5) Top with whipped cream and a sprinkle of pumpkin pie spice.

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Compiled Recipe – Saffron Deviled Eggs

Saffron Deviled Eggs

* 8 large hard-boiled eggs
* 2 tbsp lemon juice
* 1/8 tsp saffron powder
* 2 tbsp mayonnaise
* salt (to taste)
* pepper and olive oil (to garnish)

1) Peel and halve hard boiled eggs. Mash egg yolks and mix in lemon juice, saffron powder and mayonnaise. Season with salt.

2) Transfer to a piping bag with a round tip. Pipe yolk mixture into egg whites. Sprinkle with pepper and drizzle with olive oil.

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