Compiled Recipe – Binagoongang Manok

Binagoongang Manok

* 3 tbsp canola oil
* 600 grams chicken, cut into serving pieces
* 1 medium onion, quartered
* 1 tbsp garlic, chopped
* 2 medium tomatoes, quartered
* 3 tbsp shrimp paste, or bagoong alamang
* 2 tsp white vinegar
* 1 tsp white sugar
* 1 to 2 pieces green chilies (siling pangsigang)
* ground black pepper (to taste)
* ½ cup okra, sliced

1) Heat oil 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 oil from pan and just leave about 2 tablespoons.

2) In the same wok, sauté onions, garlic, tomatoes and shrimp paste for 1 to 2 minutes. Pour in the vinegar and let simmer for one minute. Bring the chicken back to the wok, together with the sugar and sili ; mix well. Simmer further if needed. Season to taste. Place cooked chicken on a serving platter. Cook the okra in the same wok for 1 minute then place on top of chicken.





Compiled Recipe – Binagoongan Isda sa Gata

Binagoongan Isda sa Gata

* 1 kilogram tanigue steaks
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp ginger, julienned
*  2 tsp leeks, sliced
* 1/3 cup tomatoes, sliced into strips
* 4 tsp shrimp paste (bagoong alamang)
* 1 to 2 pieces green chilies (siling pangsigang)
* ½ cup coconut cream
* ½ cup coconut milk
* ground black pepper (to taste)

1) Season fish steaks with salt and pepper and set aside.

2) Heat oil in a pan over medium heat. Fry fish steaks for 4 to 5 minutes each side or until cooked and nicely brown and set aside to drain on paper towels.

3) Prepare the sauce by heating up oil in a saucepan over medium heat. Sautee garlic, onions, ginger, leeks and tomatoes for 1 minute then add bagoong and sauté for another minute or two. Add the sili, coconut cream and coconut milk and allow to simmer for 1 to 2 minutes, season to taste.

4) Pour sauce over cooked fish. Or, you may also simmer the cooked fish in the sauce for a few minutes, if desired.




Compiled Recipe – Chicken and Chorizo Stew

Chicken and Chorizo Stew

* 1 kilo chicken thigh fillets
* salt (to taste)
* ground black pepper (to taste)
* 2 ½ tbsp olive oil
* 1 (150 gram) piece chorizo Pamplona, sliced into ½-inch rounds
* 6 strips bacon,  sliced into ½-inch pieces
* ¾ cup white onions, chopped
* 1 tbsp garlic ,minced
* 1 cup tomatoes, chopped
* ½ (185 gram) can pimiento, drained and sliced into strips
* 2 tbsp all purpose flour
* 3 cups chicken stock
* 1 tsp smoked paprika
* 1 (450 gram) can chickpeas, drained, rinsed and skin removed
* basil leaves (to garnish)

1) Season chicken with salt and pepper. Heat oil in a heavy-bottomed casserole or Dutch oven on high heat. When almost smoking, sear chicken in batches until browned. Set aside.

2) In the same pan over medium heat, fry chorizo until browned and fat has been rendered; set aside. In the same pan, fry bacon until lightly browned; set aside.

3) In the same pan, sauté onions, garlic and tomatoes until fragrant and tender, about 5 minutes. Add pimiento and sauté for a few seconds; Add flour, mix well and cook for 1 minute.

4) Return chicken, chorizo and bacon to the pan. Add stock and paprika. Bring to a boil then lower heat to simmer. Cook for 10 to 15 minutes until sauce has reduced and thickened slightly.

5) Add chickpeas and cook for 1 minute. Transfer to a serving dish, garnish with basil leaves and serve with steamed rice.


Compiled Recipe – Shrimp Sinigang Rice

Shrimp Sinigang Rice

* 650 grams tamarind (sampalok) , fresh, unripe, washed
* fish sauce (patis)
* 150 grams shrimp , medium, trimmed
* 2 tbsp butter
* 1 medium red onion, diced
* 2 cups red rice, cooked
* 1 cup taro (gabi), peeled and diced
* 2 ripe native tomatoes, diced
* 2 cups kangkong leaves, sliced into thin strips; plus more leaves, blanched
* 1 green finger chili (siling pangsigang), minced, plus more for garnish (optional)

1) Make the tamarind stock: Boil tamarind in 4 cups water. Lower heat and simmer for 30 to 40 minutes. Strain using a sieve, pressing tamarind to extract juice, into a saucepan. Add 3 ½ cups water to tamarind sauce. Bring to a simmer over medium heat. (Note: You should have about 4 ½ cups stock.

2) Poach shrimp in tamarind sauce until cooked through, about 2 to 3 minutes. Set aside.

3) Make the pilaf: Melt butter in a saucepan. Sauté onions until translucent. Add red rice and stir to coat in butter.

4) Add tamarind stock, taro and tomatoes. Simmer, covered, until rice is tender, about 40 minutes.

5) Add kangkong and chilies; toss to mix well.

6) Transfer to a serving platter or individual bowls. Top with shrimp, blanched kangkong leaves and chilies.


Compiled Recipe – Tomato and Feta Cheese Bites

Tomato and Feta Cheese Bites

* 10 medium plum tomatoes
* extra virgin olive oil (to drizzle)
* salt (to season)
* ground black pepper (to season)
* 20 round crackers or crostini
* 20 tsp feta cheese, canneled
* fresh oregano leaves, for garnish

1) Slice plum tomatoes in half and place on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and season with salt and pepper. Roast in an oven pre-heated to 400˚F for 30 to 40 minutes. Let cool and set aside.

2) Top round crackers or crostini with roasted tomato leaves. Top each tomato with 1 teaspoon crumbled feta cheese and fresh oregano leaves.






Compiled Recipe – Chorizo Cheese Paella

Chorizo Cheese Paella

* ½ cup olive oil, divided
* 2 tbsp garlic, minced
* 150 grams sausage (use chistorra sausage , casings removed and crumbled)
* 2 chorizo pamplona , sliced into rounds
* 1 can chorizo bilbao (210 gram-can), sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken (use chicken breast fillets), cubed
* 3 cups calrose rice, or Spanish Bomba rice
* 2 chicken bouillon cubes, crushed
* 2 tsp spanish paprika
* 2 tsp paella seasoning (use Paellero)
* 1 tsp Italian seasoning
* 2 tsp fresh basil, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt
* pepper
* 1 can pimiento (8-ounce can), sliced into strips
* 3 tbsp parmesan cheese, grated, plus 50 grams sliced into strips
* 3 tbsp parsley, chopped
* 1 lemon, sliced into wedges
* fried basil leaves (optional)

1) Pre-heat oven to 350˚F.

2) Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo and fry in batches (one type per batch) . Set aside.

3) In the same pan, heat remaining oil. Saute onions and tomatoes until tender.

4) Add chicken and fry for 3 to 4 minutes.

5) Add rice, seasonings and basil. Mix well.

6) Add chorizo mixture, stock and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and bake in the pre-heated oven for 40 to 45 minutes.

7) When rice is almost tender, remove foil. Top with pimiento, grated cheese and parsley. Bake for 3 more minutes.

8) Remove from the oven and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.




Compiled Recipe – Pizza Rolls

Pizza Rolls

* 1 tbsp garlic, minced
* 400 grams tomatoes, crushed
* 1 tbsp olive oil
* 1 tbsp butter
* 1 tbsp sugar
* ½ tsp dried basil
* ½ tsp dried oregano
* ½ tsp dried marjoram
* bacon, thinly sliced
* mozzarella cheese, grated
* cheddar cheese, grated

1) Heat oil and butter in a pan over medium heat. Add garlic and sauté until fragrant. Add the crushed tomatoes and let simmer for about 5 minutes.

2) Add sugar and pizza seasoning. Season with salt and pepper. Let simmer for another 10 to 15 minutes until sauce thickens. Remove from heat and let cool.

3) Roll and flatten out pizza dough over a floured and smooth surface. Form into a rectangular shape.

4) Brush dough with oil, add pizza sauce and distribute evenly. Add bacon. Sprinkle cheese.

5) Roll the dough and cut – about 2 inches. Place in a greased baking pan and brush oil on top pizza roll.

6) Bake for about 15 to 20 minutes over 350˚F.



Compiled Recipe – Sinigang na Salmon

Sinigang na Salmon

* 2 tbsp vegetable oil, divided
* 2 medium red onions, chopped
* 3 tbsp garlic, chopped
* 1 thumb-sized ginger, chopped
* 3 native tomatoes, chopped
* ½ cup bottled tamarind pulp, or 1 small sachet sinigang na sampaloc mix
* 3 tbsp miso paste
* 500 grams salmon steaks
* 1 medium radish (labanos), sliced
* 5 green finger chilies (siling pang sigang), or to taste
* ½ cup cilantro, chopped, plus extra to garnish
* salt (to taste)
* ground black pepper (to taste)
* fish sauce (to taste)
* 2 bunches mustard seeds (mustasa)

1) Heat oil in a heavy bottomed pot. Sauté onions, garlic and ginger just until fragrant.

2) Add tomatoes and sauté until soft. Add 4 to 5 cups water and simmer. Add remaining ingredients except mustard seeds. Simmer over low heat until fish is cooked, about 10 to 15 minutes. Season with salt, pepper and fish sauce.

3) Once fish is almost cooked, add mustard seeds and cook for about 2 minutes. Top with more cilantro. Serve hot.



Compiled Recipe – Braised Beef and Mushroom Rigatoni

Braised Beef and Mushroom Rigatoni

* 1 kilo beef brisket, sliced into 3-inch pieces
* all purpose flour (to dust)
* olive oil (to sear)
* 1 ½ cups fresh white or brown mushrooms, sliced
* 1 cup white onions, chopped
* 1 tbsp garlic, minced
* 2 heaping tablespoons tomato paste
* 1 cup dry red wine, like syrah or cabernet sauvignon
* 6 sprigs fresh thyme, or 1 ½ tsp dried thyme
* 2 bay leaves
* 1 piece star anise (optional)
* 1 (400-gram) can diced tomatoes
* sugar (to taste)
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp Worcestershire sauce (or to taste)
* 500 grams rigatoni noodles, cooked according to package directions
* parmesan cheese, freshly grated

1) Heat a heavy-bottomed stockpot or Dutch oven over high heat until almost smoking. Meanwhile, dredge beef in flour, shaking off excess.

2) Add oil to pot. Sear beef in batches. Transfer beef to a plate; set aside.

3) Heat 1 tablespoon in the same pot over high heat. Fry mushrooms until browned, about 1 minute. Transfer to another plate; set aside.

4) Add 1 tablespoon oil to the same pot; sauté onions over medium heat until translucent. Add garlic; sauté until fragrant. Add tomato paste; cook for about 1 minute.

5) Turn heat to high and add wine, thyme, bay leaves and star anise, if using. Let wine reduce to half.

6) Add tomatoes, 1 cup water and beef. Season with a bit of sugar, salt, pepper and Worcestershire sauce. Mix well and bring to a boil. Turn off heat.

7) Transfer mixture to a pressure cooker. Cook for about 1 ½ to 2 hours or until beef is very tender. Let cool slightly.

8) Separate meat from sauce. Shred meat using 2 forks.

9) Place meat, sauce and mushrooms back in stockpot and bring to a boil. Taste then adjust seasoning. Add noodles; toss to mix well. Remove thyme stems, bay leaves and star anise.

10) Transfer pasta to a platter. Sprinkle with parmesan and garnish with fresh thyme.


Compiled Recipe – Baked BLT Dip

Baked BLT Dip

* 2 cups grated cheddar cheese, divided
* 1 (150 gram) pack cream cheese
* 1 (240 gram) pack sour cream
* 3 tbsp mayonnaise
* 1 tsp ground black pepper
* 5 medium tomatoes, seeded and chopped
* 4 romaine lettuce leaves, chopped
* 1 cup bacon bits, cooked
* nacho chips (to serve)

1) Pre-heat oven to 350˚F.

2) Place 1 cup cheddar cheese, cream cheese, sour cream, mayonnaise and black pepper in a bowl; mix well.

3) Arrange tomatoes and lettuce in an 8×6-inch baking dish; reserve some tomatoes and lettuce for topping. Pour in cheese mixture and spread out evenly.

4) Top with remaining cheddar cheese, tomatoes, lettuce and bacon bits. Bake in the pre-heated oven for 15 minutes or until top is golden and bubbling. Serve warm with chips.