Compiled Recipe – Weight Loss Wonder Soup

Weight Loss Wonder Soup

* 4 onions (large, finely chopped)
* 2 green pepper (diced)
* ½ tsp. olive oil (optional)
* 3 tomatoes (large, roughly chopped)
* 1 bunch celery (diced)
* 1 cabbage (small, chopped)
* 3 cups water

1) Start off by cutting up all the vegetables and separating them into three large bowls: onion and green pepper in the first bowl, tomatoes and celery in the second bowl, and cabbage in the last bowl.

2) In a large skillet, heat olive oil over medium-high heat. Add onions and green peppers to pan, tossing to coat. Sautee veggies until water has cooked out and onions begin to brown. The length of time this takes will depend on your cooking unit and the size of your pan, but for me, it took about 35 minutes. Turn the veggies every 3 to 5 minutes while cooking to prevent sticking and to check the color. Once cooked, remove pan from heat.

3) In a 12 quart stockpot, add the cabbage and water. Next, add the tomatoes and celery. Finish by adding the cooked onions and green peppers on top. Ingredients will likely be to the brim of the pot – this is okay. Do not stir soup yet.

4) Heat the soup over medium-high until water begins to boil. By this point, the veggies should have cooked down some, giving you room to stir. Once veggies are mixed, reduce heat so soup is simmering and cook for 50-60 minutes, stirring occasionally.

5) If desired, serve the soup immediately. Store excess soup in a sealed container in the refrigerator for up to 5 days.






Compiled Recipe – Broccoli Soup

Broccoli Soup

* 2 tbsp. olive oil
* 1 onion (medium, chopped)
* 1 ½ pound broccoli (use both heads and stems)
* 2 quarts water
* ½ tsp. sea salt (celtic)

1) Heat oil in a large pot and sauté onion over medium to low heat until soft, about 15 minutes.

2) Add broccoli and sauté for 5-10 minutes.

3) Add water and salt and cook until broccoli is soft about 15 minutes.

4) Puree hot soup in tiny batches in a vitamix until smooth and creamy.

5) Reheat soup and serve.





Compiled Recipe – Mousse Au Chocolat

Mousse Au Chocolat

* 3 eggs (yolk and white separated)
* 90 grams dark chocolate
* 3 tbsp. water
* unsweetened cocoa powder (or coconut flakes to serve)

1) Melt the chocolate in a bain-marie with three tablespoons of water.

2) Beat lightly the egg yolks, then pour in the melted chocolate: whisk quickly until smooth.

3) Beat the egg whites until stiff: stir in a tablespoon of whipped egg whites into the chocolate to soften it, then fold the rest of the egg whites until perfectly blended.

4) Spoon the mousse into 4 coffee cups and stack them away in the fridge for a few hours.

5) Just before serving sprinkle the mousse with the cocoa powder or some coconut flakes.


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.