Compiled Recipe – Mini Quiche Cups

Mini Quiche Cups

* 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

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.


Compiled Recipe – Roast Prime Rib

Roast Prime Rib

* 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

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.


Compiled Recipe – Rolled Pork Tenderloin with Longganisa

Rolled Pork Tenderloin with Longganisa

* 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

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.





Compiled Recipe – Tofu with Coconut Peanut Sauce

Tofu with Coconut-Peanut Sauce

* 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

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.



Compiled Recipe – Chicken and Vegetable Pasta Soup

Chicken and Vegetable Pasta Soup

* 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

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.



Compiled Recipe – Sauteed Pork and Eggplant

Sautéed Pork and Eggplant

* 1 tbsp vegetable oil
* 2 cloves garlic, minced
* 1 medium white onion, chopped
* 4 bird’s eye chilies (siling labuyo), chopped
* 250 grams ground pork
* 1 tsp lemongrass, minced
* 1 tsp ginger, grated
* 1 tsp fish sauce
* 1 tbsp soy sauce
* 1 tbsp brown sugar
* 1 tbsp oyster sauce
* 2 medium eggplants, sliced into 2-inch pieces
* 1 cup thai basil leaves
* salt (to taste)
* ground black pepper (to taste)

1) Heat vegetable oil in a pan over medium heat. Sauté garlic , onions and chilies until fragrant. Add pork and cook until browned. Stir to separate clumps.

2) Add lemongrass, ginger, fish sauce, soy sauce and brown sugar. Stir to combine and cook for a few minutes. Add 1/3 cup water, oyster sauce and eggplants. Cover pan and cook until eggplant is soft.

3) Add basil leaves. Adjust seasoning with salt and pepper; stir to combine. Serve immediately with steamed rice.


Compiled Recipe – Fish and Potato Curry

Fish and Potato Curry

* 3 tbsp vegetable oil
* 3 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 2 tbsp curry powder
* 1 tsp ground turmeric
* 1 ¼ cups coconut milk
* 2 cups cauliflower florets, cut into 1-inch pieces
* 1 cup potatoes, sliced into 1-inch cubes
* 10 pieces curry leaves
* 400 grams white fish fillets (use halibut) , sliced into 1-inch pieces
* sea salt
* pepper
* fish sauce (patis)
* steamed rice (to serve)

1) Heat oil in a large saucepan over medium low heat. Saute onions and garlic until soft. Add curry powder and turmeric; cook for 3 to 4 more minutes.

2) Turn heat to medium high. Pour in coconut milk and bring to a boil. Add vegetables and curry leaves. Lower heat to medium and simmer for 8 minutes.

3) Add fish and cook for 2 more minutes. Season to taste with salt, pepper and fish sauce. Serve immediately with rice.



Compiled Recipe – Caramelized Onions and Bacon Cheese Dip

Caramelized Onion and Bacon Cheese Dip

* ¼ cup canola oil (or vegetable oil)
* 3 medium white onions, sliced thinly
* 1 tsp salt
* 2 tbsp white vinegar
* 4 pieces bacon (use bacon strips), chopped
* 100 grams feta cheese, softened
* 1 cup sour cream
* salt

1) Make the caramelized onions: Heat oil in a pan over low heat. Add onions and salt. Cook, stirring occasionally, until soft and deep golden in color, about 50 minutes to 1 hour. Add water, if needed. Add vinegar at the last minute of cooking. Let cool.

2) In another pan over medium heat, cook bacon until crisp and fat is rendered. Set aside.

3) Mix together caramelized onions, bacon, feta and sour cream in a bowl. Season with salt.



Compiled Recipe Marinated Tofu and Vegetable Stir Fry

Marinated Tofu and Vegetable Stir-Fry

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 pack firm tofu (320 gram pack), cut into large cubes
* ¼ cup canola oil
* green onions , chopped, to garnish (optional)
* 1 tbsp canola oil
* 1 tbsp sesame oil
* ½ cup white onions, minced
* 1 clove garlic, minced
* 2 small carrots, diced
* ½ cup frozen green peas
* ½ cup cabbage, shredded
* 1 cup bean sprouts (togue)
* salt
* pepper

1) Combine soy sauce, vinegar, honey and chili flakes in a bowl. Add tofu and marinate for 15 minutes.

2) Make the vegetable stir-fry: Heat canola oil and sesame oils in a pan or wok over medium-high heat and sauté for 1 minute. Add carrots, peas, cabbage and bean sprouts; season with salt and pepper. Cook for 2 to 3 minutes then set aside and keep warm.

3) In another pan, heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Drain on paper towels. Add marinade to pan and reduce until thickened. Pour sauce over tofu and garnish with green onions, if desired. Serve with vegetable stir-fry.



Compiled Recipe – Carbonara with Mushroom Bacon

Carbonara with Mushroom Bacon

* ¼ cup cashew nuts, raw, unsalted
* 1 (500 gram) pack fettuccine noodles
* 2 tbsp olive oil
* ¾ cup white onions, diced
* 2 ¾ tsp sea salt, plus more for the noodles
* ½ tsp ground black pepper
* 4 cloves garlic, minced
* 1 (300-gram) pack silken tofu, rinsed and drained
* ¾ cup soy milk, unsweetened
* 2 tbsp lemon juice
* 1 bunch asparagus, sliced into 2-inch pieces and blanched

1) Place cashews in a bowl and cover with boiling water. Let sit until soft, about 30 minutes to 1 hour. Rinse, drain and set aside.

2) Make the mushroom bacon: Pre-heat oven to 375˚F. Line a baking sheet with parchment paper. Toss together mushrooms, oil, salt and pepper in a bowl. Place on baking sheet and roast until crisp, about 30 minutes.

3) Bring a pot of water to a boil. Add 1 to 2 teaspoons salt. Cook noodles according to package directions. Drain and set aside; do not rinse.

4) Heat olive oil in a frying pan over medium heat. Cook onions until caramelized, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Remove from heat.

5) Place onion mixture, cashews, tofu, soy milk and lemon juice in a blender. Process until smooth. Season to taste. Transfer sauce to a saucepan and simmer over medium heat until heated through.

6) Mix together noodles, half of the mushroom bacon and asparagus and carbonara sauce. Top with more mushrooms and asparagus.