Compiled Recipe – Bicol Express

Bicol Express

* 3 to 4 tbsp. cooking oil
* 6 cloves garlic, finely chopped
* 1 large onion, thinly sliced
* 1 thumb-sized piece ginger, finely chopped
* ½ kilo leftover adobo
* 1 tbsp. shrimp paste
* 1 (250 ml) can coconut cream
* 2 medium tomatoes, chopped into cubes
* 12 to 15 green finger chilies, sliced
* 3 to 5 bird’s eye chili (siling labuyo), sliced

1) Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until fragrant.

2) Add leftover adobo and shrimp paste. Simmer for 3 to 5 minutes.

3) Add coconut cream and continue simmering for 10 minutes.

4) Add tomatoes and chilies. Remove from heat and serve immediately.



Compiled Recipe – Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

* 3 sticks celery, chopped
* 3 small carrots, peeled and sliced
* 2 small zucchini, quartered and sliced
* ½ large onion, chopped
* ½ pound green beans, trimmed and cut into thirds
* 2 cans kidney beans, rinsed and drained
* 4 cups unsalted broth
* 4 cloves garlic, minced
* 1 to 28 oz. can diced tomatoes
* 1 to 14 oz. can crushed tomatoes
* 1 ½ tsp. kosher salt
* ½ tsp. black pepper
* 2 tbsp. red wine vinegar
* ½ tsp. dried basil
* ½ tsp. dried oregano
* 8 ounces whole wheat elbow pasta, cooked according to package directions
* parmesan cheese and black pepper serving

1) Put all ingredients, except for the pasta and parmesan cheese, in a large slow cooker. Cook on high for 4 hours or on low for 6-8 hours. Stir in cooked pasta and serve with parmesan cheese shavings and a sprinkle of black pepper.

2) Enjoy!


Compiled Recipe – Corned Beef Sinigang

Corned Beef Sinigang

* 3 tbsp. canola oil
* 1 kg fresh corned beef, cubed
* 1 ½ liter water, or as needed
* 1 medium red onion, peeled, quartered
* 4 tomatoes, cored, quartered
* 1 labanos, lightly peeled, sliced into rounds
* 1 bunch okra, halved
* 1 siling pangsigang or siling haba
* 2 (40 grams each) packs sinigang sa sampaloc mix
* 1 bunch kangkong , leaves and tender stems

1) In a large pot over medium heat, heat oil. Add corned beef cubes and sear. Pour in just enough water to cover the beef. Bring to a boil. Remove any scum that rises to the surface. Cover and simmer for 2 to 3 hours or until the beef is tender.

2) Once beef is tender, remove cover and add onion, tomatoes, labanos, okra, and sili. Sprinkle in sampaloc mix. Bring to a boil, and simmer just until vegetables are tender.

3) Before serving, add and stir in kangkong. Cook just until kangkong leaves have brightened in color. Remove from heat. Serve hot with steamed rice.




Compiled Recipe – Sinampalukang Manok

Sinampalukang Manok

* 2 tbsp. cooking oil
* 1 medium red onion, sliced
* 2 cloves garlic
* 1 (1-inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 3 ripe tomatoes, sliced
* 1 tbsp. fish sauce (patis)
* 5 cups water
* 3 pieces green chilies (siling pangsigang)
* 1 cup tamarind leaves
* salt (to taste)
* pepper (to taste)

1) In a pot over medium heat, heat oil. Add onions, garlic and ginger and sauté. Add chicken and cook, until juices run clear. Add tomatoes and let it cook for 5 minutes.

2) Add the fish sauce, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover and simmer until chicken is cooked through.

3) Add green chilies and tamarind leaves. Pour tamarind base powder, stirring to dissolve. Season with salt to taste. Serve warm.


Compiled Recipe – Spicy Tuna Pasta

Spicy Tuna Pasta

* 1 (400 gram) pack spaghetti
* 2 tbsp oil
* 1 medium red onion, peeled, thinly sliced
* 4 cloves garlic, peeled, thinly sliced
* 3 tomatoes, thinly sliced
* 1 (180 gram) can tuna, hot and spicy flavored
* 1 (180 gram) can canned tuna flakes in oil

1) Bring a pot of water to a boil. Cook spaghetti according to package directions. Drain and set aside.

2) Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then garlic until softened and translucent. Add tomatoes and cook, stirring, until softened.

3) Add both kinds of pasta and cook until heated through. Season with salt and pepper to taste. To serve, add cooked pasta and toss in tuna mixture before serving.


Compiled Recipe – Chorizo Meatball Pasta

Chorizo Meatball Pasta

* 500 grams chorizo, fresh, casing removed
* olive oil
* 1 medium white onion, chopped finely
* 2 teaspoons pimento de la vera (Spanish paprika)
* 1 ½ tsp dried oregano
* 1 (500 gram) can crushed tomatoes
* ½ cup water, swirled through the empty tomato can
* salt and pepper (to taste)
* fresh basil leaves (to garnish)

1) Form chorizo meat into balls and refrigerate until ready to use.

2) Heat a generous amount of olive oil in a large skillet over medium high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.

3) In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.

4) Cook pasta according to package directions and set aside.

5) Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.

6) Serve with pasta and top with basil.


Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.



Compiled Recipe – Thai Beef Skewers

Thai Beef Skewers

* ¼ cup olive oil
* 500 grams ground beef
* 3 tbsp white onions, chopped
* 1 tbsp parsley, chopped
* ½ tsp ground cayenne pepper
* ½ tsp ground cinnamon
* 1 tsp ground paprika
* ¼ tsp ground ginger
* ¼ tsp ground turmeric
* ½ tsp ground cumin
* ½ tsp ground coriander
* salt (to taste)
* ground black pepper (to taste)
* 1 cup red onions, quartered
* 1 ½  cup tomatoes, quartered
* 1 cup red bell peppers, sliced
* 1/3 cup red onions, sliced
* 2 tsp parsley, chopped
* 3 tbsp olive oil
*2 tbsp lemon juice

1) Pre-heat oven to 350◦F. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil.

2) Combine beef, onions, parsley and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes.

3) Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½ cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and re-shape. Thread a tomato quarter on each end.

4) Place beef skewers on baking sheet then brush with oil. Broil in the pre-heated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.)

5) Make the tomato and bell pepper salad: Toss all ingredients together. Set aside.

6) Garnish skewers with parsley, if desired. Serve tomato and bell pepper on the side.


Compiled Recipe – Tomato and Mozzarella Penne Pasta

Tomato and Mozzarella Penne Pasta

* 250 grams penne pasta
* 1 cup mozzarella, grated
* 1 (14.5 ounce) can diced tomatoes
* ¼ cup basil leaves, chopped
* salt (to taste)
* ground black pepper (to taste)

1) Cook pasta according to package directions. Reserve ½ cup pasta cooking water and drain.

2) Transfer warm pasta to a bowl and immediately add mozzarella cheese and diced tomatoes. Mix well until cheese is melted. If mixture is too dry, add reserved pasta water by the tablespoon.

3) Add basil, season with salt and pepper and toss. Divide among bowls and serve immediately. Alternatively, you can refrigerate the pasta and serve it cold.


Compiled Recipe – Shrimp and Noodle Stir Fry

Shrimp and Noodle Stir Fry

* ¼ cup sesame oil
* ¼ cup red onions, sliced
* 2 tbsp canned diced tomatoes in garlic, slivered
* 2 tbsp ginger, julienned
* ¼ cup leeks, julienned
* 1 ½ tp five spice powder
* 1 kilo shrimp, medium sized, peeled and seasoned with salt and pepper
* ½ cup snow peas (sitsaro)
* 1 cup red and green bell peppers, julienned
* ¼ cup carrots, julienned
* 2 tbsp soy sauce
* 1 ½ tsp brown sugar
* 2 tsp fish sauce
* 1 ½ tsp hoisin sauce
* 1 ½ fish bouillon cube
* 500 grams egg noodles, dry
* salt (to taste)
* ground black pepper (to taste)
* kinchay (to garnish)

1) Heat sesame oil in a wok over medium heat. Sauté onions, garlic, ginger, leeks and five spice powder.

2) Add shrimps and cook for 1 to 2 minutes. Add snow peas, bell peppers and carrots. Add soy sauce, sugar, fish sauce and hoisin sauce; mix well.

3) Add 2 cups water and bring to a boil. Add bouillon cubes and noodles. Gently mix to allow noodles to absorb the liquid. Season to taste with salt and pepper. Garnish with kinchay leaves. Serve hot.