Compiled Recipe – Beer Battered Calamares

Beer Battered Calamares

* 4 cups water
* 1 tsp salt
* 1 tsp white vinegar
* 1 kilo squid (pusit), sliced into bite-sized rings
* 1 piece egg
* ½ cup water
* 1 can beer
* 2 ½ cups flour
* oil (for deep frying)

1) In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.

2) In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.

3) In a large bowl, combine beer and flour. Whisk well. Set aside.

4) In a plate, put 1 cup flour and cayenne pepper. Mix well.

5) Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.

6) Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.




Compiled Recipe – Adobo Chicken Wings

Adobo Chicken Wings

* 1 kilo chicken wings
* 2 tbsp Worcestershire sauce
* ¼ cup soy sauce
* ¼ cup white vinegar
* ¼ cup water
* 2 tbsp garlic, chopped
* 1 tbsp jalapeños, canned, chopped
* 1 bay leaf
* ¼ cup atsuete oil

1) Combine all ingredients, except atsuete oil, in a clay pot or deep, heavy bottomed casserole over medium high heat. Simmer for 15 to 20 minutes. Strain and reserve liquid.

2) Combine reserved liquid and atsuete oil in a bowl.

3) Pre-heat a charcoal grill. Grill chicken for 8 to 10 minutes per side, basting frequently with atsuete mixture. Serve immediately.


Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.



Compiled Recipe – Binagoongang Manok

Binagoongang Manok

* 3 tbsp canola oil
* 600 grams chicken, cut into serving pieces
* 1 medium onion, quartered
* 1 tbsp garlic, chopped
* 2 medium tomatoes, quartered
* 3 tbsp shrimp paste, or bagoong alamang
* 2 tsp white vinegar
* 1 tsp white sugar
* 1 to 2 pieces green chilies (siling pangsigang)
* ground black pepper (to taste)
* ½ cup okra, sliced

1) Heat oil in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess oil from pan and just leave about 2 tablespoons.

2) In the same wok, sauté onions, garlic, tomatoes and shrimp paste for 1 to 2 minutes. Pour in the vinegar and let simmer for one minute. Bring the chicken back to the wok, together with the sugar and sili ; mix well. Simmer further if needed. Season to taste. Place cooked chicken on a serving platter. Cook the okra in the same wok for 1 minute then place on top of chicken.





Compiled Recipe – Pinoy Nachos

Pinoy Nachos

* ¼ cup soy sauce
* 1/8 cup white vinegar
* 1 tsp sugar
* 1 tsp garlic
* 1 pc bay leaf
* ½ tsp ground black peppercorns
* 250 grams ground pork
* water, as needed
* ½ cup tomatoes
* 1-2 tbsp red onion
* fish sauce or salt (to taste)
* black pepper (to taste)
* ¼ cup cheese sauce
* 1/8 cup whole milk
* 2 packs tortilla chips
* green onions

1) Make the ground pork adobo: Combine soy sauce, vinegar, sugar, garlic, bay leaf and peppercorns in a bowl. Add ground pork and marinate for 10 minutes. Transfer mixture to a pot and bring to a boil. Lower heat and simmer until pork is tender, about 30 minutes. Add some water to help tenderize pork, if necessary.

2) Meanwhile, make the salsa: Combine tomatoes, fish sauce and black pepper in a bowl. Mix well and season to taste. Store in the chiller until ready to use.

3) Make the cheese sauce: Combine cheese and milk in a bowl. Mix well.

4) Assemble the nachos: Arrange tortilla chips on a serving plate. Top with ground pork adobo, salsa and cheese sauce. Garnish with green onions.





Compiled Recipe – Bangus Belly Breakfast Plate

Bangus Belly Breakfast Plate

* ¾ cup white vinegar
* 1 pc ginger, around 1 inch, sliced into rounds
* 3 tbsp garlic, crushed
* 1 ½ tbsp salt
* 1 tbsp whole black peppercorns
* ½ tsp ground cumin
* ½ tsp ground coriander
* ¼ tsp chili flakes
* 500 grams bangus, belly part, boneless, sliced crosswise
* vegetable oil ( to fry)
* 2 cups garlic fried rice (sinangag)
* 2 eggs, cooked sunny side up



Compiled Recipe – Chicken and Waffles

Chicken and Waffles

* 1 cup milk
* 1 tbsp white vinegar
* salt
* ground black pepper
* 6 chicken pieces (drumsticks, thighs, wings, breast)
* ¾ cup all purpose flour
* 1 ¼ tsp garlic powder
* 1 ¼ tsp ground oregano
* ¾ tsp paprika
* vegetable oil (to deep fry)
* ½ chicken bouillon cube
* 1 tsp butter
* ½ tsp soy sauce
* 1 tbsp potato starch (or cornstarch) mixed with 1 tbsp water
* 1 cup all purpose flour
* ½ tsp ground cinnamon
* pinch ground nutmeg
* 2 tbsp sugar
* 1 tsp baking powder
* ¼ tsp salt
* 1 cup milk
* 1 tsp vanilla extract
* 2 large eggs
* 4 tbsp melted butter
* pancake syrup or maple syrup (to serve)

1) Combine milk and vinegar; let it sit for 10 minutes. Season mixture with salt and pepper. Pour over chicken and marinate in the refrigerator, covered, for 4 to 6 hours.

2) Combine flour, garlic powder, oregano and paprika. Season with salt and pepper. Drain chicken from marinade and dredge in flour mixture, shaking off excess.

3) Heat oil in a pan over medium high heat for deep frying. Fry chicken for 4 to 6 minutes per side, or until golden and cooked through. If chicken needs to cook further, finish cooking in a 375˚F pre-heated oven for 4 to 6 minutes or until cooked through.

4) Make the gravy: Boil 1 cup water in a pot over medium heat. Add bouillon cube and mix well. Add butter and soy sauce. Whisk in dissolved potato starch or cornstarch to thicken mixture. Season to taste. Keep warm.

5) Make the waffles: Pre-heat a waffle maker. Mix together dry ingredients in a medium bowl. Combine milk, vanilla and eggs in a large bowl. Gradually add butter and mix well. Combine dry ingredients and wet ingredients. Whisk well.

6) Fill waffle maker with batter and cook for 3 to 4 minutes or until crisp and golden.

7) Place waffles on a plate. Top with chicken. Drizzle with pancake or maple syrup. Serve gravy on the side.



Compiled Recipe – Adobo Sa Kamatis

Adobo sa Kamatis

* 1 tbsp vegetable oil
* 1 head garlic, sliced, divided
* 500 grams pork belly, sliced into 1-inch pieces
* ½ cup white vinegar
* 7 native tomatoes, chopped
* salt and pepper
* 1 tbsp vegetable oil
* 1 cup minced white onions
* 3 cloves garlic, chopped
* 500 grams banana blossoms (punong saging) , outer covering removed, chopped and soaked in cold salted water
* 5 cups diced native tomatoes or canned diced tomatoes
* salt and pepper
* 500 grams spaghetti or fettucine noodles, cooked according to package directions
* chili leaves, to garnish (optional)

1) Make the adobo sa kamatis: Heat oil in a pan over medium heat. Sauté half the garlic until crunchy; set aside.

2) Add pork to the pan and fry until golden. Add vinegar and cook for 3 minutes; set aside.

3) Add tomatoes and remaining garlic to the pan. Simmer for 5 minutes or until cooked. Return pork to the pan and simmer for 3 minutes. Season with salt and pepper.

4) Make the banana blossom pasta: Heat oil in another pan over medium heat. Sauté onions and garlic until fragrant. Add banana blossom and sauté for 1 minute. Add tomatoes and juices. Simmer until slightly thick, about 15 to 20 minutes. Season with salt and pepper. Add pasta; toss.

5) Divide pasta among plates. Top with adobo sa kamatis. Garnish with fried garlic and chili leaves.