Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



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 – Easy Beef Curry

Easy Beef Curry

* 2 tbsp cooking oil
* 3 cloves garlic, chopped
* 1 large onion, chopped
* 2 thumb-sized ginger, cut into strips
* ½ kilo beef, use beef chucks, cut into large strips
* 2 cups coconut cream
* ¼ cup fish sauce
* 3 tbsp yellow curry powder
* 1 tsp sugar
* 1 cup water
* 2 medium potatoes, cut into wedges
* 1 large carrot, cut into wedges
* salt (to taste)
* ground black pepper (to taste)

1) In a medium-sized pan, pre-heat oil and sauté garlic, onion and ginger.

2) Add the beef chuck and brown on all sides. Pour in the coconut cream , fish sauce, curry powder, sugar and water. Let it simmer until beef is tender or about 30 minutes. Add water if needed.



Compiled Recipe – Super Dirty Rice

Super Dirty Rice

* 3 tbsp vegetable oil
* 250 grams ground pork
* 5 bacon strips, chopped
* 1 cup white onions, finely chopped
* 1/3 cup celery, finely chopped
* 1/3 cup green bell peppers, chopped
* 1 ½ tbsp Cajun seasoning
* 3 cups day old cooked rice

1) Heat vegetable oil in a pan over medium heat. Sauté ground pork and bacon strips until browned. Add white onions, celery, green bell peppers and Cajun seasoning; sauté for 3 minutes.

2) Add 3 cups day old cooked rice. Toss well and stir until rice is warmed through. Serve hot.



Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Spanish Pisto (Spanish Vegetable Stir Fry)

Spanish Pisto (Spanish Vegetable Stir Fry)

* 4 tbsp olive oil
* 1 medium white onion, cut into ¼ inch cubes
* 6 cloves garlic, minced
* 1 chorizo Pamplona, or any dried chorizo, cut into ½-inch cubes
* 2 tbsp tomato paste
* 1 yellow bell pepper, small, seeded and cut into 1/3-inch cubes
* 1 red bell pepper, small, seeded and cut into 1/3-inch cubes
* 400 to 500 grams zucchini, cut into ¾-inch cubes
* 1 (28 ounce) can whole tomatoes, drained, seeded and chopped into 1/3-inch pieces, juice reserved
* 8 medium eggs
* extra virgin olive oil and toasted crusty bread slices (to serve)

1) Heat olive oil in a 12-inch non-stick skillet over medium low heat; Sauté onions until tender, about 4 to 5 minutes. Add garlic, chorizo and tomato paste. Cook for 10 minutes until paste has darkened.

2) Add bell peppers and cook for 5 minutes.

3) Add zucchini and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

4) Add tomatoes and reserved juice. Increase heat to medium and stir frequently. Once mixture simmers, reduce heat to low and cook, uncovered, until vegetables have begun to soften, about 20 to 25 minutes. If mixture dries out, add water to loosen mixture. Season to taste with salt and pepper.

5) Make 8 wells in the sauce and break an egg into each. Sprinkle each egg with salt and pepper. Cover pan and cook until whites have set but egg yolks are still runny, about 6 minutes. Drizzle with extra virgin oil and serve with bread slices.


Compiled Recipe – Fried Siomai

Fried Siomai

* ½ kilo ground pork
* 1 medium jicama (singkamas), chopped finely
* 1 medium carrot, chopped finely
* 1 medium white onion, chopped finely
* 1 stalk green onions, chopped finely
* 2 tbsp sesame oil
* 2 tbsp oyster sauce
* 1 egg, beaten
* ½ tsp salt
* ¼ tsp ground black pepper
* square molo wrappers, 3 inch in size
* cooking oil (for frying)

1) Mix all the ingredients in a bowl then set aside and refrigerate for at least 3 hours.

2) Spoon the ground pork mixture into a dumpling/molo wrapper, about ½ tablespoon and enclose each siomai so that the pork filling doesn’t come out.

3) Fill the steamer with water and let it boil. Once the water is boiling, place the siomai in one by one. Steam for 15 minutes or until cooked.

4) Let the siomai cool and put it in a container to freeze.

5) Deep fry each siomai until golden brown and serve immediately. Serve with dipping sauce on the side.


Compiled Recipe – Vegetable and Quinoa Soup

Vegetable and Quinoa Soup

* 1 cup quinoa, rinsed
* 5 cups water, divided
* ¼ cup butter
* 1 small carrot, peeled, chopped
* 1 can sweet corn kernels (use 400 gram can) , drained
* 1 bunch asparagus, chopped
* 1 chicken bouillon cube
* ½ tsp dried basil leaves
* salt (to taste)
* ground black pepper (to taste)

1) Put quinoa in a small saucepan and add 2 cups of water. Place over low heat, and bring to a boil, covered. Lower to a simmer and continue to cook until all the water has evaporated. Turn off heat and let sit for 5 minutes, Remove lid and, using a fork, fluff quinoa. Cover again and keep warm until ready to serve.

2) Meanwhile in a pot over medium heat, melt butter and add onion. Sauté until onion is translucent. Add carrot and cook until bright orange. Add corn and cook until heated through. Add asparagus and bouillon cube into the carrot mix. Let bouillon dissolve into the mixture. Sprinkle with basil leaves and stir to combine.

3) Pour in remaining 3 cups of hot water into the pot and stir. Bring back to a boil and then simmer until heated through. Season with salt and ground black pepper to taste.

4) To serve, spoon quinoa into bowls and ladle veggie soup over quinoa. Serve hot.



Compiled Recipe – Molo Soup

Molo Soup

* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.



Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.