Compiled Recipe – One Pan Tomato and Garlic Pasta

One Pan Tomato and Garlic Pasta

* 400 grams spaghetti noodles
* 1 cup cherry tomatoes, halved
* 3 sprigs basil, torn, plus extra to garnish
* 1 medium white onion
* 3 cloves garlic, chopped
* 2 tbsp. olive oil
* salt and pepper (to taste)
* parmesan cheese, grated (to serve)

1) Combine noodles, cherry tomatoes, basil, onion, garlic, olive oil and 4 cups water in a large wok or skillet over medium heat.

2) Bring mixture to a boil, stirring occasionally to prevent noodles from sticking together. Cook until pasta is al dente or until water has completely been absorbed, about 9 to 10 minutes.

3) Season with salt and pepper; mix.

4) Divide pasta among 4 bowls and garnish with basil and Parmesan cheese.



Compiled Recipe – Bringhe with Crispy Adobo Flakes

Bringhe With Crispy Adobo Flakes

* 2 tbsp. vegetable oil
* 1 clove garlic, minced
* 1 medium white onion, chopped
* 1 medium native tomato, chopped
* 3 tbsp. minced ginger
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 cups glutinous rice (malagkit)
* 1 cup jasponica rice
* 2 tsps. turmeric powder
* 1 tsp. atsuete oil
* 4 ½ cups coconut milk
* 500 grams pork pigue, sliced
* 2 cups soy sauce
* 2 cups vinegar
* ¼ head garlic, chopped
* ½ tsp. black peppercorns
* cooking oil (to deep-fry)

1) Heat oil in a large pan over medium heat. Sauté garlic, onion and tomato for 1 minute.

2) Add ginger and bell peppers. Sauté for another minute.

3) Add glutinous and Jasponica rice, turmeric powder and atsuete oil. Mix and sauté for 2 minutes.

4) Add 3 cups water. Bring mixture to a boil. Add coconut milk and mix to combine. Lower heat and simmer until rice is cooked, about 1 hour. Transfer to a serving platter. Set aside and keep warm.

5) Make the adobo flakes: Combine pork, soy sauce, vinegar, garlic, peppercorns and 4 cups water in a casserole. Bring to a boil and cook until meat is tender, about 30 minutes. (Alternatively, you can use leftover adobo.) Drain and shred meat. Heat oil in a deep fry pan. Deep fry shredded pork until crisp and golden.

6) Serve bringhe topped with crispy adobo flakes.



Compiled Recipe – Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

* 5 large red bell peppers
* 4 cloves garlic, minced
* 1 medium white onion, chopped
* 3 cups chicken stock
* ½ cup all-purpose cream
* salt (to taste)
* ground black pepper (to taste)
* croutons (to serve)

1) Grill red bell peppers until skins are black and charred. Set aside to cool. Peel, core and chop roasted bell peppers.

2) In a saucepan, sauté garlic until fragrant. Add onions and cook until translucent. Add bell peppers and chicken stock; bring to a boil.

3) Puree mixture in a blender until smooth then strain through a sieve. Place mixture back in the pot. Stir in cream; season with salt and pepper. Serve with croutons, if desired.


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.