Compiled Recipe – Pancit Habhab (Pancit Lucban)

Pancit Habhab (Pancit Lucban)

* 3 tbsp. canola oil
* 1 tbsp. garlic, chopped
* 2 tbsp. white onion, sliced
* ¾ cup pork liempo, sliced
* ½ cup shrimp, peeled
* ¼ cup carrot, julienned
* ¼ cup snow peas (sitsaro)
* 1/3 cup sayote (chayote), julienned
* 2 tbsp. soy sauce
* 2 tbsp. fish sauce (patis)
* ¼ cup cane vinegar
* 250 grams miki lucban
* ¼ cup water
* ¼ cup Chinese leafy cabbage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.

2) Add the carrots, sitsaro, sayote, soy sauce, vinegar, and patis. Stir well and bring to a simmer. Add the noodles and cabbage and toss well, then season to taste.




Compiled Recipe – Pork Binagoongan Sa Gata

Pork Binagoongan sa Gata

* 1 kilo pork (use pork belly), cubed
* 2 tbsp corn oil
* 6 cloves garlic, chopped
* 1 white onion, minced
* 5 small tomatoes, chopped
* ½ cup shrimp paste (bagoong alamang)
* 3 tbsp vinegar
* 1 ½ tsp sugar
* black pepper (to taste)
* 3 eggplants, sliced diagonally
* ½ cup coconut cream (kakang gata)

1) Place cubed liempo in a stockpot. Cover with water and let boil until tender. Prepare the rest of the ingredients while meat is cooking.

2) Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened. Add and stir-fry bagoong until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork. Bring to a simmer, then add vinegar and sugar. Season with pepper to taste. Add more pork broth if necessary.

3) Add sliced eggplants and coconut cream. Stir. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.




Compiled Recipe – Chorizo Meatball Pasta

Chorizo Meatball Pasta

* 500 grams chorizo, fresh, casing removed
* olive oil
* 1 medium white onion, chopped finely
* 2 teaspoons pimento de la vera (Spanish paprika)
* 1 ½ tsp dried oregano
* 1 (500 gram) can crushed tomatoes
* ½ cup water, swirled through the empty tomato can
* salt and pepper (to taste)
* fresh basil leaves (to garnish)

1) Form chorizo meat into balls and refrigerate until ready to use.

2) Heat a generous amount of olive oil in a large skillet over medium high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.

3) In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.

4) Cook pasta according to package directions and set aside.

5) Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.

6) Serve with pasta and top with basil.


Compiled Recipe – Pan Fried Chicken with Chinese Broccoli

Pan Fried Chicken with Chinese Broccoli

* 1 tbsp olive oil
* 2 cloves garlic
* 1 medium white onion, chopped
* 500 grams chicken thigh fillets
* 1 (250 mL) pack all purpose cream
* 2 tbsp dijon mustard
* 300 grams Chinese broccoli (gai lan) or kai lan, chopped into large pieces
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant. Cook for chicken for 4 minutes per side.

2) Add cream and Dijon mustard. Add kai lan and cook until wilted. Season with salt and pepper.

3) Transfer to a platter and serve hot.



Compiled Recipe – Taco Lumpia

Taco Lumpia

* 250 grams ground beef
* 1 medium white onion, minced
* 3 cloves garlic, minced
* 2 tbsp chopped fresh parsley
* 1 cup cabbage, shredded
* 3 tbsp taco seasoning (use McCormick)
* egg white, from 1 egg
* 16 pieces lumpia wrappers (6×6-inch wrappers)
* 100 grams quick melting cheese, sliced into ½-inch thick sticks
* vegetable oil
* ½ cup store bought salsa
* hot sauce (to serve)
* sour cream (to serve)

1) Combine beef, onions, parsley, cabbage, taco seasoning and egg white; mix well.

2) Lay a lumpia wrapper on a flat surface. Place 1 tablespoon beef mixture on the center then top with a cheese stick. Fold bottom and sides of the wrapper then roll tightly. Dab edges with water to seal. Repeat  with the rest of the beef mixture.

3) Heat oil in a large pot over medium heat. Fry lumpia in batches until golden brown, about 6 to 8 minutes. Drain on a wire rack. Let cool for at least 2 minutes. Serve warm with salsa, hot sauce and sour cream.



Compiled Recipe – Corned Beef Hashbrowns

Corned Beef Hashbrowns

* 4 cups potatoes, grated
* 1 small white onion, grated
* 2 cloves garlic, grated
* ½ cup corned beef
* salt
* ground black pepper
* oil (for frying)

1) Squeeze dry potatoes, onion, garlic and corned beef; season with salt and pepper to taste.

2) Divide into 4 before pan frying in olive oil over low heat, flipping once, until browned and crisp on both sides.




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 – Chili Corn Carne

Chili Corn Carne

* 300 grams dried red kidney beans, soaked overnight or canned red kidney beans
* 3 tbsp olive oil, divided
* 2 cloves garlic, minced
* 1 medium white onion, chopped finely
* 2 large stalks celery, chopped finely
* 1 medium carrot, chopped finely
* 1 kilo ground beef
* salt and ground black pepper (to taste)
* 1 tbsp ground cumin
* 2 tsp chili powder
* 2 tsp Spanish paprika
* 1 tsp sugar
* 250 grams tomato sauce
* grated cheddar cheese, sour cream, nacho chips, shredded romaine lettuce, chopped white onions (to serve)

1) Boil soaked dried beans in salted water until soft, about 2 hours or until tender. (Note: Alternatively, you can cook the beans in a pressure cooker for 45 minutes.) Drain and set aside. (Skip the step if using canned beans.)

2) Heat 1 tablespoon in a large pot. Sauté garlic until fragrant and light brown. Add onions; cook until translucent, about 1 minute. Add celery and carrots; cook until tender, about 1 minute. Set vegetables aside.

3) In the same pot, heat the rest of the oil over high heat. Add beef; cook until brown. Season with salt and pepper.

4) Return the vegetables to the pot and mix until well incorporated. Season with cumin, chili powder, paprika, sugar , salt and pepper. Add 1/3 cup water, stir and simmer for 1 hour. If the beef is too dry, keep adding water once in a while until desired consistency is achieved.

5) Add tomato sauce and cooked beans. Simmer for 1 ½ hour. Taste then adjust seasoning.

6) Top chili con carne with cheese and drizzle with sour cream. Serve with nacho chips, lettuce and onions.


Compiled Recipe – French Onion Soup

French Onion Soup

* 2 cups white onion, sliced
* 3 tbsp butter
* 3 tbsp port wine
* 4 cups chicken stock
* 3 pieces bay leaf
* salt
* 4 slices baguette (French bread) , cubed and oven-dried
* ¾ cup gruyere cheese, grated

1) Pre-heat oven to 350◦F.

2) Sauté onions in butter over medium low heat until dark brown in color.

3) Add wine, chicken stock, bay leaves, salt and pepper. Simmer for 1 hour.

4) Ladle the broth into oven-proof soup bowls. Top with croutons then cover with grated cheese. Cook in oven until golden brown. Serve immediately.