Compiled Recipe – Shakshouka


* 2 tbsp olive oil
* 1 large red onion, thinly sliced
* 3 cloves garlic, minced
* ½ tsp dried thyme
* 1 can diced tomatoes (800 grams)
* 2 tbsp balsamic vinegar
* 6 large eggs
* salt (to taste)
* ground black pepper (to taste)
* water as needed
* pan de sal (to serve)

1) Heat oil in a large cast iron pan over medium heat. Sauté onion until starting to brown slightly. Add garlic and cook until softened.

2) Sprinkle with thyme and stir until aromatic. Add tomatoes and balsamic vinegar and stir until just mixed. Cook until heated through. Season to taste with salt and pepper.

3) Bring to a boil then simmer. Break eggs on top of tomato mixture then cover. Simmer until eggs are just set. Serve with pan de sals.



Compiled Recipe – Mexican Taco Rice

Mexican Taco Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled , sliced
* 2 cloves garlic, peeled, chopped
* 3 tomatoes, chopped
* ½ kilo ground beef
* 1 pack taco seasoning (around 40 grams)
* 1 tsp Spanish paprika
* 1 pack black beans (around 100 grams), rinsed drained
* 1 can red kidney beans (around 400 grams), drained
* 1 can sweet kernel corn (around 425 grams), drained
* ½ cup water
*  3 cups day old rice
* 1 small head iceberg lettuce, shredded
* 1 quick melt cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) In a large saute pan over medium heat, Saute onion , then garlic and finally, tomatoes until softened.

2) Add ground beef. Let brown before stirring. Once cooked through, remove excess fat from the pan. Stir in taco seasoning and paprika and season to taste.

3) Add both beans and corn. Pour in water. Let simmer until almost dry. Toss in rice. Stir in cheese and lettuce before serving.


Compiled Recipe – Gazpacho Soup with Kesong Puti Sandwiches

Gazpacho Soup with Kesong Puti Sandwiches

* 14 small tomatoes, ripe, halved, seeds removed
* 3 cloves garlic, peeled
* 1 small red onion, peeled, quartered
* 1 medium cucumber, seeds removed, chopped
* 1 medium green pepper, seeds removed, chopped
* 1/3 cup extra virgin olive oil, more to serve
* ¼ cup cilantro leaves (wansoy) , more to serve
* 2 tbsp coconut vinegar , or to taste
* 1 ear corn, husks removed
* salt (to taste)
* ground black pepper (to taste)
* 8 tbsp butter, softened
* 8 slices bread
* 1 block kesong puti, cut into 16 slices
* ½ cup edam cheese or queso de bola, grated
* 4 slices cheese, for sandwiches

1) In the jar of a blender, add ¼ of the tomatoes, garlic, onion and half the cucumber and peppers. Close lid and pulse until mixture is liquefied. Turn speed to medium low and in batches, add the remaining vegetables. While blending, drizzle in olive oil until mixture turns creamy. Season to taste with vinegar, salt and ground black pepper. Transfer to a container and chill until ready to serve.

2) Meanwhile, break corn in half. On a cutting board, slice kernels from the corn ear. Transfer kernels to a non-stick pan over medium heat. Stir to distribute kernels in an even layer. Cook without stirring until slightly charred. Stir and char again. Remove from heat; cool until ready to serve.

3) To make sandwiches, heat a non-stick frying pan over medium heat. Spread butter onto cut sides. Brown two slices. Flip. On one slice, place 2 kesong puti slices, edam cheese, then finally sliced cheese. Once browned, cover with cheeseless slice. Press down with a  spatula to encourage melting. Remove from the pan. Repeat with remaining bread. To serve, ladle soup into bowls, top with corn and serve with grilled cheese.



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.