Compiled Recipe – Vermicelli Salad with Grilled Chicken

Vermicelli Salad With Grilled Chicken

* ¼ cup vinegar
* ¼ cup water
* 1 tbsp. sugar
* 1 tsp. red bell pepper, diced
* 1 tsp. white onion, diced
* 1 clove garlic, minced
* 1 tbsp. ginger, minced
* 2 tbsp. soy sauce
* 2 tbsp. sugar
* 1 tsp. pepper
* ½ kilo chicken breast, sliced
* 1 (200 gram) pack vermicelli, cooked according to package directions
* 1 small carrot, grated
* 3 tbsp. peanuts
* ¼ cup cucumber, cut into strips, seeds removed
* green onions, sliced (to serve)
* lettuce, sliced (to serve)
* basil leaves (for garnish)

1) Make the dressing: Combine all ingredients in a small bowl. Mix until sugar dissolves. Set aside in the refrigerator until ready to use.

2) Combine garlic, ginger, soy sauce, sugar and pepper in a bowl. Add chicken and marinate, covered, for 15 to 30 minutes.

3) Pre-heat a grill pan or a charcoal grill. Grill chicken for 10 to 15 minutes; set aside.

4) Divide vermicelli among 4 bowls. Arrange carrots, peanuts, cucumber strips, green onions, lettuce and chicken in the bowls. Drizzle dressing over salad or serve on the side. Garnish with basil leaves.




Compiled Recipe – Pineapple Kiwi Shrub

Pineapple Kiwi Shrub


(Pineapple Kiwi Shrub Syrup)
* 1 ½ cup fresh pineapple chunks
* 2 kiwis, peeled and chopped (about ½ cup of fruit)
* 2 cups granulated sugar
* 2 cups cider vinegar (or white wine vinegar)

(Pineapple Kiwi Shrub Cooler)
* 2 to 3 tbsps. pineapple kiwi shrub syrup
* 6 to 8 ounces sparkling water (seltzer, club soda, homemade or whatever you prefer)
* lots of ice

(Frozen Pineapple Kiwi Shrub)
* 1/3 cup pineapple kiwi shrub syrup (or more taste if you like it extra tangy)
* 1 cup filtered water
* 2 cups ice


(Pineapple Kiwi Shrub Syrup)
* Stir together pineapple, kiwi, and sugar in a glass bowl with a lid. Refrigerate mixture for 2-3 days, stirring once a day (it’s ok if you forget). Strain mixture through a mesh sieve to remove any fruit solids and seeds. You should be left with a very thick sugar syrup mixture. Slowly stir in vinegar until sugar mixture dissolves. Store syrup in the fridge in a glass jar or bottle.

(Pineapple Kiwi Shrub Cooler)
* Add 2-3 tablespoons (or to you taste) to a tall collins glass or water glass. Add ice and stir. Top with your sparkling water of choice and serve!

(Frozen Pineapple Kiwi Shrub)
* Pour syrup, filtered water, and ice into a blender. Blend until ice is to the size of your liking. Adjust syrup for flavor (more if you want a tangier treat)



Compiled Recipe – Sisig Tacos

Sisig Tacos

* 1 tbsp. canola oil
* 1 ½ tbsp. red onions, chopped
* ½ tbsp. garlic, chopped
* 1 ½ tsp. ginger, grated
* 2 (150 gram) cans ready-to-cook sisig
* 2 tsp. vinegar
* 4 taco shells
* 2 cups lettuce, shredded
* ½ cup tomatoes, seeded and chopped
* 2 tbsp. red onions, chopped
* ¼ cup cheese, grated

1) Make the sisig: Heat oil in a pan over medium high heat. Sauté onions, garlic and ginger for 1 minute.

2) Add sisig and mix well. Pour in vinegar and simmer for 1 to 2 minutes. Continue sautéing for another 3 to 5 minutes or until mixture dries up to your desired consistency. Season to taste with salt and pepper.

3) Place sisig mixture on the bottom of each taco shell. Top with lettuce, tomatoes, red onions and grated cheese. Serve immediately.



Compiled Recipe – Pork Dinuguan (Pork Blood Stew)

Pork Dinuguan (Pork Blood Stew)

* 1 tbsp cooking oil
* 1 tbsp garlic chopped
* 1 medium sized onion, chopped
* 1 kilo pork (use pork belly or pork loin), cut into cubes
* 1 kilo pork blood
* 1 cup vinegar
* 1 cup water
* 2 pieces long green chilies (siling pangsigang)
* 2 tbsp. brown sugar
* salt (to taste)
* pepper (to taste)

1) Sauté the garlic and onion in pre-heated oil until translucent.

2) Add the pork and cook until some of the fat from the pork has rendered.

3) Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.

4) Add in the long green chilies and sugar. Season with salt and pepper Let it simmer over low flame for 15 minutes. Serve warm.



Compiled Recipe – Spicy Beef Adobo

Spicy Beef Adobo

* 2 tbsp vegetable oil
* 10 cloves garlic, peeled
* 1 tsp ground black pepper, freshly ground
* 500 grams beef brisket, sliced into cubes
* 1 cup vinegar
* ½ cup soy sauce
* 2 tbsp sugar
* 3 bird’s eye chilies, chopped, plus whole chilies for garnish
* salt (to taste)
*steamed rice (to serve)
* green onions, chopped (to garnish)

1) Heat oil in a pan over medium heat. Sauté garlic and pepper. Cook until garlic is browned, about 3 minutes.

2) Add beef and cook until browned all sides.

3) Add vinegar, soy sauce and 1 cup water. Simmer until beef is tender, about 1 hour. Add more water if mixture dries up.

4) Once beef is tender, add sugar and chopped chilies. Season with salt. Simmer until sauce is reduced about 10 minutes.

5) Garnish adobo with green onions. Serve with rice and extra chilies.


Compiled Recipe – Buttermilk Fried Chicken with Coffee Glaze

Buttermilk Fried Chicken with Coffee Glaze

* 2 cups milk
* 2 tbsp vinegar
* 2 tsp salt
* 1 (1.3 to 1.5 kilo) chicken, cut into 8 pieces
* 2 ½ cups all purpose flour
* ½ cup yellow cornmeal
* 2 tbsp salt
* 1 tsp white pepper
* 1 tsp cayenne pepper
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp paprika
* corn oil (for frying)
* 6 shots coffee, use espresso
* ½ tsp maple syrup
* ½ tbsp honey
* 2/3 cup catsup
* 2/3 cup butter

1) Pour milk and vinegar into a deep dish; let sit for 5 minutes. Add salt and stir.

2) Place chicken in milk mixture and marinate, covered, for at least 30 minutes or overnight in the refrigerator.

3) Make the breading: Combine all ingredients in a bowl and stir until well combined.

4) Heat oil in a deep frying pan to 360◦F. When oil is ready, dip chicken pieces, one at a time, into breading; toss to coat completely. Dip again in milk mixture and toss into breading.

5) Deep fry chicken until golden and reads 165 to 170◦F on a meat thermometer, about 10 to 12 minutes. Drain on a wire rack.

6) Make the sticky coffee glaze: Place all ingredients in a saucepan over medium low heat and simmer gently, stirring occasionally for 10 to 15 minutes. Let sauce cool slightly (Sauce will thicken as it cools.) Set aside and keep warm.

7) Toss chicken gently into sticky coffee glaze. (Note: Alternatively, you can drizzle or brush glaze on chicken.)


Compiled Recipe – Marinated Tokwa

Marinated Tokwa

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 (320 gram) pack firm tofu, cut into large cubes
* ¼ cup canola oil
* green onion, chopped (for garnish)

1) Drain and pat the tofu dry for crunchy edges when searing.

2) Combine soy sauce, vinegar, honey, and chili flakes in a bowl. Add tofu cubes and marinate for 15 minutes.

3) Heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Set aside.

4) In the same pan, add the marinade and reduce until thickened.

5) Drizzle sauce over the fried tofu and garnish with green onions.



Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.



Compiled Recipe – Crispy Pata with Sauce

Crispy Pata With Sauce

* 1 ½ kilo pork pata, whole
* 1 tsp black peppercorns
* 2 tbsp salt
* 1 medium red onion, peeled, quartered
* water, as needed
* 1 ½ L oil, for deep frying, or as needed
* ¼ cup soy sauce
* ¼ cup vinegar
* 1 tbsp sugar

1) Place pata in a large pressure cooker. Cover with enough water to cover about an inch over meat. Add peppercorns, salt and onion. Place over medium heat and bring to a boil. Cover, then lock lid. Lower to a simmer. Pressure-cook for about 40 minutes. Release pressure before opening lid. Test for tenderness.

2) Remove pata from the liquid. Discard liquid, or reserve for another use. Wrap pata in foil, then freeze overnight.

3) When ready to cook, remove pata from the freezer. Remove foil. Heat oil in a deep pot over medium heat. Using large tongs, lower pata slowly in the hot oil. Let fry until browned and crispy. Flip and cook until both sides are equally browned and crispy. Drain on paper towels. Serve with dips.

4) Make the classic dipping sauce: Mix soy sauce, vinegar and sugar in a bowl until dissolved. Stir in 1 small onion, peeled, chopped.



Compiled Recipe – Fried Chicken Fingers

Fried Chicken Fingers

* ½ kilo chicken breasts, sliced into strips
* 1 cup milk
* 1 tbsp vinegar
* 1 large egg
* ½ tbsp paprika
* 1 tsp ground black pepper (to taste)
* ½ tsp dried thyme, crushed
* 1 tbsp salt (or to taste)
* 1 ½ cup all purpose flour
* ½ cup cornstarch
* 1 tsp baking powder
* 1 cup chicken stock
* ½ cup cream
* oil (for frying)

1) Toss chicken fillets with salt and ground pepper in a large bowl. Set aside. Mix milk and vinegar in a bowl until thickened. Beat in egg. Set aside.

2) In a deep container, combine paprika, pepper, thyme, salt, flour, cornstarch and baking powder. Taste mixture to check for seasoning and adjust. Reserve 1 heaping tablespoon. Set aside.

3) Make breading station: Arrange bowls of chicken, milk mixture and flour mixture in a row. Dip chicken strips into milk then press into flour. Transfer to a tray; repeat with remaining chicken.

4) Heat oil for deep frying in a sauté pan. Once hot, deep fry chicken strips until cooked through and golden brown. Drain on a rack over paper towels.

5) Lower heat to low. Drain oil but not the browned bits. Stir in reserved flour. Whisk in chicken stock and cool until thickened. Stir in cream and season with more salt and pepper if needed. Serve immediately with chicken fingers.