Compiled Recipe – Roast Pork Loin

Roast Pork Loin

* 1 ¼ kilo pork loin, skin on
* 1 cup water
* ¼ cup salt, plus more to taste
* ½ tsp. dried thyme
* 3 cloves garlic, peeled, lightly crushed
* 2 bay leaves
* 1 liter water, cold, or as needed

1) On a cutting board, deeply score the skin of the pork loin roast (or ask your butcher to do this for you).

2) Place salt and 1 cup water in a small saucepan over medium heat. Bring to a boil, stirring until salt dissolves. Pour into a container with a lid big enough to contain the pork. Pour in enough cold water to fill half the container. Add pepper, garlic, bay leaves, and thyme. Set aside until cool.

3) Place pork  in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

4) On a cutting board, deeply score the skin of the pork loin roast. Place in now-cooled brine solution until submerged. Brine at least overnight to a maximum of 2 days.

5) Once ready to roast, preheat oven to 350°F. Drain pork loin and pat dry. Discard brine. Place pork in a roasting pan. Roast, basting, for 1 hour or until a meat thermometer inserted into its middle reads 155°F. Remove from oven and let rest 10 minutes.

6) Before serving, remove all but about 2 tablespoons of fat from the drippings in the roasting pan. Scrape any browned bits at the bottom of the pan, and stir to dissolve into drippings. Taste for seasoning and adjust accordingly, adding more salt, pepper, thyme leaves, or water as needed. Transfer to a gravy boat or serving bowl, and serve on the side, drizzling a spoonful over roast slices as needed.






Compiled Recipe – Chocnut Turon

Chocnut Turon

* 12 pieces chocnut
* 4 tbsp. water
* 12 lumpia wrappers
* 6 saba bananas, sliced in half lengthwise
* 2 cups oil
* 1 cup brown sugar
* sesame seeds (for garnish

1) Place chocnut in a bowl. Using a fork, mash until powdery. Slowly add water and mix to form a paste; set aside.

2) Place a lumpia wrapper on a flat work surface. Place a saba half in the center and add 1 tablespoon Chocnut paste on top.

3) Fold the sides of the wrapper in and roll tightly into a log. Dab the edges of the wrapper with water to seal. Repeat process to make 12 rolls.

4) Heat oil in a skillet over medium heat. Carefully add turon pieces then sprinkle brown sugar on top. Flip the rolls to coat in melted sugar. Once turon turns golden brown, remove from heat and place on a rack to drain.

5) Sprinkle sesame seeds on top. Let cool for a few minutes to allow sugar coating to harden.


Compiled Recipe – Red Rice Tablea Champorado

Red Rice Tablea Champorado

* 1 cup red rice, unpolished, washed
* 1 cup malagkit rice or glutinous rice, washed
* 6 cups water
* 3 pieces tablea chocolate, unsweetened
* muscovado sugar (to taste)
* 6 fillets tuyo, shredded

1) In a pot, combine red rice, glutinous rice and water. Bring to a boil.

2) Lower heat and simmer until rice is soft. Add tablea. Cook until chocolate melts and mixture thickens.

3) Serve with milk, sugar and shredded tuyo flakes.


Compiled Recipe – Batchoy Tagalog

Batchoy Tagalog

* 2 tbsp. cooking oil
* 1 tbsp. garlic, sliced
* ½ cup onion, chopped
* 2 tbsp. ginger, sliced thinly
* 200 grams pork tenderloin, cut into thin strips
* 100 grams pork liver, cut into thin strips
* 8 cups water
* 3 tbsp. fish sauce (patis)
* 1 tsp. salt
* ½ tsp. pepper
* 2 rolls misua (fine rice noodles)
* ¼ cup pepper leaves (dahon ng sili)

1) In a pot, heat oil then sauté garlic, onion, and ginger. Add pork tenderloin and cook until lightly browned, then set aside.

2) In the same pan, sauté pork liver until browned.

3) Pour in water then add patis, salt, and pepper. Bring to a boil then simmer for 10 minutes.

4) Return the cooked pork in the pan.

5) Add the misua, then add the pepper leaves (dahon ng sili).

6) Turn off the heat and cover for 5 minutes. Serve hot.



Compiled Recipe – Avocado Popsicles

Avocado Popsicles

* 1 cup water
* ½ cup sugar
* 1 medium avocado
* ¼ cup lime juice
* 1 tsp. vanilla

1) Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.

2) Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)



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 – Brown Sugar Puto

Brown Sugar Puto

* butter (for greasing)
* ¾ cup brown sugar
* ½ tsp. salt
* 1 cup water
* 1 cup rice flour
* 2 tsps. baking powder

1) Prepare steamer: generously grease mini muffin pans with butter. Set aside.

2) In a large bowl, whisk sugar and salt into the water until dissolved. Sift rice flour and baking powder into the water mixture and blend well. Pour into prepared pans and place in the steamer.

3) Steam for 5 to 10 minutes or until a toothpick inserted in its center emerges clean. Remove from steamer. Top with butter (optional) before serving.


Compiled Recipe – Homemade Lollipops

Homemade Lollipops

* 1 cup sugar
* 1/8 cup light corn syrup
* 1/8 cup water
* ¼ tsp. vanilla extract or your choice of gel food flavoring and coloring

1) Prepare all ingredients and lollipop sticks. Place a silicon mat on a flat surface or line two cookie sheets with silicone-lined parchment paper. If using parchment paper, lightly brush or spray with oil. Set aside. Place more parchment paper on a baking sheet for finished lollipops.

2) In a small saucepan, stir together sugar, light corn syrup, and water. Place over medium heat and bring to a boil. Lower heat and let simmer, without stirring, until the hard-crack stage or a candy thermometer reads almost 300 F. Remove from heat; stir in flavoring and any food coloring if using until well blended.

3) Working quickly and using a metal spoon, pour candy mixture by the tablespoonful, placing 3 circles about 2 inches apart. Immediately place a lollipop stick into the hardening candy by twisting the tip of the stick in the candy to coat it. Let harden, about 5 minutes or until just hard enough to be lifted off the silicone mat without bending and transfer to the prepared baking sheet with parchment.

4) Repeat with remaining candy mixture, keeping the pan over low heat to prevent from hardening. If decorating, immediately top each lollipop with sprinkles or stir in gel food coloring into candy before adding lollipop stick. Wrap in plastic or cellophane, and store in airtight containers.




Compiled Recipe – Beer Battered Calamares

Beer Battered Calamares

* 4 cups water
* 1 tsp salt
* 1 tsp white vinegar
* 1 kilo squid (pusit), sliced into bite-sized rings
* 1 piece egg
* ½ cup water
* 1 can beer
* 2 ½ cups flour
* oil (for deep frying)

1) In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.

2) In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.

3) In a large bowl, combine beer and flour. Whisk well. Set aside.

4) In a plate, put 1 cup flour and cayenne pepper. Mix well.

5) Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.

6) Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.




Compiled Recipe – Coffee Ice Cream with Dates & Walnuts

Coffee Ice Cream with Dates & Walnuts

* 1 tbsp cornstarch
* 1 ¼ cup water
* 2 tsp instant coffee
* 1 cup milk
* 1 can condensed milk
* 1 pack all purpose cream
* 2 packs egg (yolks only), lightly beaten
* ½ cup dates
* ¼ cup chocolate chips

1) Dissolve cornstarch in ¼ cup water. Set aside. Boil 1 cup of water. Add dissolved cornstarch and let boil for a minute while stirring constantly. Add coffee then turn heat to medium low.

2) Add milk, condensed milk and all purpose cream. Stir. Let simmer for a couple of minutes.

3) Temper egg yolks with milk mixture then pour into the simmering pot. Stir. Turn off heat and let cool.

4) When completely cooled, fold in walnuts, dates and chocolate chips into the milk mixture. Stir vigorously with a large whisk. Transfer to a container and freeze overnight.