food

Compiled Recipe – Italian Fish Stew

Italian Fish Stew

Ingredients:
* 2 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 ½ tbsp garlic, chopped
* 1 bay leaf
* 1/3 cup carrots, diced
* 1/3 cup celery, sliced
* 1 tbsp tomato paste
* 1/3 cup white onion (optional)
* 1 can whole tomatoes (use 800 gram can)
* ½ kilo whole lapu-lapu, filleted and cut into 2-inch pieces, head reserved
*  ½ cup potatoes, diced
* 1 can white beans (use 400 gram can) , drained and rinsed
* 2 tbsp capers
* ¼ cup black olives, sliced
* 1 ½ fish bouillon cubes
* salt
* pepper
* ½ tsp fresh thyme
* ½ tsp fresh oregano
* 1 tbsp fresh basil
* chopped parsley (to garnish)

Preparations:
1) Heat oil in a pot over medium high heat. Saute onions, garlic, bay leaf, carrots and celery for 1 minute.

2) Add tomato paste; sauté for 1 to 2 minutes. Pour in wine, if using, bring to a boil then lower heat and simmer for 1 minute.

3) Add tomatoes and bring to a boil again. Simmer for 10 minutes. Add fish head, if desired,  and potatoes. Simmer for 5 minutes.

4) Add fish fillets, white beans, capers and olives; simmer for 5 minutes. Season stew with bouillon cubes, salt and pepper.

5) Turn off heat and gently mix in fresh herbs. Garnish with parsley. Serve hot.

 

 

 

food

Compiled Recipe – Sweet Corn Fritters

Sweet Corn Fritters

Ingredients:
* ¼ cup rice flour
* ½ cup all purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 2 tsp sugar
* 1 tsp garlic, finely chopped
* ½ tbsp white onions, chopped
* ¼ cup water
* 1 cup canned corn kernels, drained well
* 1 tsp cilantro, chopped
* ¼ cup parsley, chopped
* 3 cups vegetable oil

Preparations:
1) Combine rice flour, all purpose flour, salt, baking powder, sugar, garlic, white onions and water in a bowl; mix well. Add corn kernels, cilantro and parsley; mix.

2) Heat vegetable oil in a shallow pan. Scoop 1 tablespoon corn mixture into hot oil and fry until golden. Drain on paper towels. Serve immediately.

 

food

Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

Ingredients:
* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

Preparations:
1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. Serve hot.

 

food

Compiled Recipe – Chicken a la King

Chicken a la King

Ingredients:
* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

Preparations:
1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.

 

food

Compiled Recipe – Squash Soup

Squash Soup

Ingredients:
* ¼ cup olive oil
* ¼ cup white onions, finely chopped
* 3 cups squash, cubed
* 2 sprigs fresh thyme
* 3 cups chicken stock
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups tempura flour
* 1 ½ to 2 cups vegetable oil (to deep fry)
* 20 squash flowers, washed, sepals and pistils removed, and spun-dry

Preparations:
1) Heat olive oil in a large pot over medium heat. Sauté onions until softened. Add squash and cook over medium low heat until onions caramelize and edges of the squash pieces lighten in color, about 15 minutes.

2) Add thyme and chicken stock. Increase heat to medium high. Bring to a boil then cover pot.

3) Lower heat to medium-low and simmer until squash is tender and just beginning to fall apart, about 20 to 25 minutes. Turn off heat. Puree with an immersion blender. Season to taste with salt and pepper. (If using a regular blender, let mixture cool completely before transferring and blending. Transfer mixture back to pot, heat and season with salt and pepper before serving.)

4) Make the squash flower tempura: Prepare tempura flour according to package directions. Make sure to keep the batter cold while working.

5) Heat oil for deep frying in a saucepan over medium high heat. Dip squash flowers in tempura batter then deep fry until light golden brown. Drain on paper towels. Garnish soup with squash flowers and serve hot.

 

 

 

food

Compiled Recipe – Mini Quiche Cups

Mini Quiche Cups

Ingredients:
* 3 tbsp white onions, minced
* ¼ cup green bell peppers, diced
* 3 tbsp olive oil
* ½ cup potatoes, boiled, diced
* ¼ cup bacon, cooked, crumbled
* ¾ cup cheddar cheese, grated
* 4 eggs
* ½ cup whipping cream
* 3 (8-inch) puff pastry sheets, thawed overnight and chilled
* 2 eggs, beaten lightly with 1 teaspoon of water

Preparations:
1) Sauté white onions and green bell pepper in olive oil until soft. Remove from heat. Stir in potatoes and bacon or sausage. Let cool. Stir in sharp cheddar cheese.

2) Beat together eggs and whipping cream; set aside. Cut 24 ( ½-inch) rounds from 3 (8-inch) puff pastry sheets. Grease mini muffin tins. Mold pastry rounds into cups. Brush with egg wash (2 eggs beaten lightly with 1 teaspoon water.)

3) Fill each cup with about cheese filling. Pour in egg mixture, filling almost to the brim. Bake for 15 to 20 minutes or until golden and centers are set.

food

Compiled Recipe – Roast Prime Rib

Roast Prime Rib

Ingredients:
* 4 tbsp sea salt
* 2 tbsp ground black pepper
* 2 tbsp ground pink peppercorns
* 2 tbsp fresh rosemary, chopped
* 1 slab beef, use a 4-kilo slab boneless prime rib
* 2 tbsp canola oil
* 500 grams beef soup bones
* 2 large white onions, sliced into 6 pieces
* 2 medium carrots, peeled and cut into 2-inch pieces
* 2 stalks celery, trimmed and cut into 2-inch pieces
* 1 bottle dry red wine (use 750 mL bottle)
* 2 stalks parsley
* 5 sprigs rosemary, or thyme
* 3 bay leaves, crushed
* 1 tsp black peppercorns
* 2 ½ cups beef stock (or chicken stock)
* 1 ½ tbsp butter
* 2 ½ tbsp all purpose flour
* salt

Preparations:
1) Pre-heat oven to 275◦F.

2) Combine sea salt, black pepper, pink peppercorns and rosemary in a small bowl.

3) Pat dry beef with paper towels. Season with peppercorn mixture on all sides. Place beef, fat side up, on a wire rack and allow to cool to room temperature, about 30 minutes.

4) Meanwhile, make the red wine sauce: Heat oil in a Dutch oven or heavy bottomed saucepot over high heat. When almost smoking, sear beef bones until browned. Set aside.

5) In the same pot, add onions, carrots and celery. Cook for 8 to 10 minutes or until tender and browned.

6) Add wine, parsley, rosemary or thyme, bay leaves and peppercorns. Let wine reduce to half.

7) Return beef bones to pot and add stock. Bring to a boil and cook for about 10 minutes. Transfer contents of the pot to a roasting pan.

8) Set wire rack with beef on top of roasting pan. Insert a meat thermometer in the thickest part of the slab.

9) Place beef on the lower rack of the oven and roast until thermometer registers 125◦F for medium rare or 135◦F for medium, about 4 to 5 hours.

10) Remove beef from the oven, tent loosely with foil and allow to rest for 10 minutes.

11) Strain sauce and set aside. Discard bones and vegetables.

12) Melt butter in a saucepan over medium heat. Add flour and cook for 1 to 2 minutes or until light brown. Add strained sauce and whisk until flour has dissolved. Cook until sauce thickens slightly. Season to taste with salt. Transfer to a serving dish.

13) Slice meat as desired, arrange on a platter and serve with red wine sauce.

food

Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

Ingredients:
* 2 tsp canola oil
* 100 grams longganisa (use Cebu-style, casings removed)
* 1 tsp garlic, chopped
* 1 tbsp white onions, chopped
* ½ tsp fresh thyme, chopped
* 2 tsp butter
* 2 tsp olive oil
* ½ cup cooked spinach, chopped
* 3 tsp roasted cashews, chopped
* salt
* pepper
* 400 grams pork (use whole pork tenderloin , butterflied)
* 1 tsp dried rosemary
* ½ tsp dried oregano
* ½ tsp dried thyme
* 2 tbsp olive oil, divided
* 1 tsp garlic, chopped
* ½ cup kesong puti, chopped
* salt
* pepper
* 1 tbsp butter

Preparations:
1) Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.

2) Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.

3) Pound butterflied pork with a  meat mallet to flatten and even out.

4) Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.

5) Pre-heat oven to 360˚F.

6) Heat remaining oil and butter in a large pan over medium high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.

7) Place tenderloin on a baking sheet and roast in the pre-heated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.

 

 

 

food

Compiled Recipe – Tofu with Coconut Peanut Sauce

Tofu with Coconut-Peanut Sauce

Ingredients:
* 2 blocks firm tofu (300-gram blocks), drained, pressed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed
* flour (for dusting)
* 4 tbsp vegetable oil
* 1 tbsp white onions, chopped
* 1 tsp garlic, chopped
* 4 lemongrass bulbs, smashed

Preparations:
1) Slice tofu into 12 pieces. Thread pieces onto a skewer; pat dry. Dust tofu with flour.

2) Fry in hot vegetable oil until light brown; drain Sauté white onions, garlic and lemongrass bulbs in 2 teaspoons vegetable oil until soft. Add coconut milk, Japanese soy sauce and brown sugar; boil then simmer until reduced to two-thirds.

3) Discard lemongrass. Stir in toasted peanuts, Sriracha and ¼ cup chopped cilantro. Season with soy sauce and white pepper. Serve with skewers.

 

food

Compiled Recipe – Chicken and Vegetable Pasta Soup

Chicken and Vegetable Pasta Soup

Ingredients:
* 1 bone-in chicken breast, boiled or steamed
* 2 tbsp vegetable oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 tbsp leeks, chopped, white part only
* 1 bay leaf
* 4 cups chicken stock
* 1 cube chicken bouillon (optional)
* ¼ cup carrots, sliced into 1-inch sticks
* 1 ½ cups pasta, cooked
* salt (to taste)
* ground black pepper (to taste)
* parmesan cheese, grated

Preparations:
1) Shred chicken into pieces using your hands. Set aside.

2) Heat oil in a pot over medium heat. Sauté onions, garlic, leeks and bay leaf.

3) Add chicken stock and bouillon cube, if using. Bring to a boil, stirring to dissolve bouillon cube.

4) Add chicken, carrots, celery and cooked pasta; mix well. Simmer for 3 to 5 minutes. Season to taste with salt and pepper.

5) Remove bay leaf. Divide soup among serving bowls. Top each bowl with grated cheese. Serve hot.