Hob-to-table moussaka

 

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g minced lamb
• 400g/14oz can chopped plum tomatoes
• 2 tbsp tomato purée
• 2 tsp ground cinnamon
• 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
• 200g/7oz pack feta cheese, crumbled
• 3 tbsp fresh mint, chopped

 

Method

1. Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
   
   
2. Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
   
   
3. To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.
   

 

One-pot chicken chasseur

 

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken leg
• 1 onion, chopped
• 2 garlic clove, crushed
• 200g pack small button or chestnut mushroom
• 225ml red wine
• 2 tbsp tomato purée
• 2 thymesprigs
• 500ml chicken stock

Method 

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
   
   
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
   
   
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.
   

 

Easy chocolate cupcakes

 

Ingredients

• 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
• 200g self-raising flour
• 200g light muscovado sugar, plus 3 tbsp extra
• 6 tbsp cocoa
• 150ml sunflower oil, plus a little extra for greasing
• 284ml pot soured cream
• 2 egg
• 1 tsp vanilla extract

Method

1. Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.
   
   
2. To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.
   

 

Salmon & dill fish cakes in 4 easy steps

 

Ingredients

• 800g skinless salmon fillet
• 2 bay leaf
• small bunch dill, stalks and fronds separated
• 500ml milk
• 600g Maris Piper potato, peeled and chopped into even sized chunks
• zest 1 lemon
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 tbsp caper, rinsed and dried
• flour, for dusting your hands
• 1 egg, beaten
• 100g breadcrumb
• 4 tbsp vegetable or sunflower oil
• lemon wedges and watercress, to serve

Method

1. Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
   
   
2. Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pan, for 2-3 mins – it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
   
   
3. Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
   
   
4. Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.
   

 

 

Easy jerk chicken with rice & peas

 

Ingredients

• 2 tbsp sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
• 1 bunch spring onions, sliced

For the rice and peas

• 200g basmati rice
• 2 x 410g cans kidney beans
• 400g can coconut milk
• 1 bunch spring onions, chopped
• 1 thymesprig
• 1 garlic clove, chopped
• 1 tsp allspice

 

Method

1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
   
   
   
2. Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
   
   
   
3. While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken

 

Quick & easy hot-and-sour chicken noodle soup

 

Ingredients

• 140g dried wholewheat noodle
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thigh, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushroom, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onion, sliced

 Method

 

1.   Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
   
2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
   
3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

 

FRUIT SALAD

 

Ingredients:

2 cans (29 oz. each) fruit cocktail
2 apples - cut into ¼ inch squares (leave the skin on)
1 can (29 oz) pineapple tidbits
1 jar (12 oz) Nata de Coco (Coconut Gel)
¾ cup Nestle cream
2 cups shredded young coconut
1½ cup condensed milk or to taste
2 teaspoon vanilla extract

Procedure:

1) Ilagay ang lahat ng sangksa sa isang malaking mangkok o tupperware, dahan dahang haluing mabuti.

2) Ilagay sa refrigerator at palamgin ng mga 4 hours or more.

MACARONI SALAD

 

 

 

 

 

  

Ingredients:

2 pounds dry shell or elbow macaroni
1 red onion, finely chopped
4 stocks celery, cleaned and slice
1 green pepper, chopped
1 red pepper, roasted
1 ear corn, roasted in husk
4 spring onions, sliced
1/2 pound sharp cheddar cheese (1/4 pound shredded, 1/4 pound cut into 1/2″ cubes)
1/4 pound Monterrey Jack cheese, shredded
1 can black olives, drained and sliced
25 sweet, bread & butter pickle chips, chopped finely (plus 1 tablespoon of the pickle juice)
1 cup mayonnaise
1/4 cup buttermilk
1 tablespoon rice vinegar
2 tablespoons prepared mustard
1-2 tablespoons pasta-boiling water

Preparation:

Preheat oven to 400ºF

Place red pepper and corn ear into hot oven and roast for 15 minutes or until the skin of red pepper blisters and begins to turn black. Remove the outside skin from the red pepper, remove the seeds, and chop. Remove the corn husk, and remove corn kernels from the ear with a sharp knife.

Meanwhile, prepare the salad dressing by fully combining the mayonnaise, buttermilk, pickle juice, rice vinegar, pasta water, and mustard. The consistency should be fluid but not water-like. If it’s too runny, add more mayonnaise. If the dressing is too thick, add more pasta water.

Boil the pasta according to packaging directions. Drain well. Place pasta in large serving bowl. Toss with 1/4 cup of the salad dressing. Set aside to cool.

Prepare the remaining ingredients. When the pasta has cooled to room temperature, add the remaining ingredients. Toss together. Coat with the remaining salad dressing. Toss well, cover, and refrigerate.

Recipe 2: Macaroni Egg Salad

Ingredients:

8 ounces elbow macaroni (could substitute other pasta)
1 1/2 cups salad dressing
1/4 cup milk
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon sugar
6 hard boiled eggs - cooled and peeled

Instructions:

Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
Mash the yolks and then add to the dressing mixture. Stir until well mixed.
Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
Add the macaroni and stir the entire mixture together until evenly mixed.
Refrigerate until ready to serve.

Note: This salad can be made a day ahead of time. If salad seems a little dry you can add a little more salad dressing to moisten.

FRUIT SALAD with buco

1 pack all purpose cream
1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
3 cups shredded young coconut
1 bottle nata de coco (optional)

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated cheese if you want.

Oven-baked Puto

 

Ingredients:

2 eggs
2 tbsp. unsalted butter, melted
1 cup milk, whole milk or 2% fat
2 tbsp. water
1/4 tsp pandan essence (optional)
3/4 cup sugar
1 1/2 cups all-purpose flour, sifted
1 tbsp. + 1 tsp.baking powder, sifted
slices of cheese (Swiss or Velveeta) or salted duck egg for toppings

Instructions:

Place a 1"-thick baking sheet or a large roasting pan that would fit a muffin tray on the top rack of the oven. Fill the tray with warm water, then pre-heat the oven to 325 deg. Fahrenheit.

In a medium bowl, beat the eggs, then add the melted butter, milk, and sugar. If using pandan essence, stir in the essence to the water before adding them to the egg mixture. Whisk or beat the egg mixture on low setting using an electric mixer until well-mixed. Add the sifted flour and baking powder and fold in the egg and milk mixture then beat on low setting again.

Pour the batter in the muffin tray, filling about 2/3 of each cup. You don't need to grease the pan, but you may line it with paper cups, if desired. Place the muffin tray on top of the sheet or pan with hot water on the top rack of the oven. The water should be steaming by this time. Steam-bake in the oven for 18-20 minutes, or until the toothpick comes out dry when inserted.

If using salted duck egg for topping, top each puto cup with a slice before baking in the oven. If using quick-melt cheese, like Swiss or Velveeta, top each puto after baking, and then place the muffin tray back in the oven for 1-2 minutes. You can turn off the oven by this time.

Remove the tray from the oven and cool it down for about 5 minutes. Using a rubber spatula, carefully remove each puto cup from the tray and serve.

Recipe 2

Ingredients:

500gm White King Bibingka Mix
4 tbsp melted unsalted butter
3 fresh eggs
1 cup water
1 cup fresh milk
3/4 cup white sugar
Cheddar cheese cut in stripes an inch in size

Procedure :

Pre-heat oven to 450 Fahrenheit or round about 230 Celsius. Fill a half of a baking tray with warm water while the oven is heating up on top rack.
Line muffin trays with paper liners or grease with butter.
In a medium bowl, mix together bibingka mix and sugar.
In a small bowl, whisk together the fresh eggs until frothy then combine with melted butter, fresh milk and water until throughly mixed.
Combine dry and wet ingredients until smooth.
Pour the mixture to your muffin tray.
Place your muffin tray on top of the baking tray with steaming water.
Steam-bake for 15 minutes, remove from oven and top with cheese.
Put back in oven and continue baking for 3-5 minutes or until inserted toothpick comes out clean.

ALUPI (Cassava Suman)

 

 

 

 

  

 

INGREDIENTS

 3 cups grated cassava

1 cup young coconut, shredded and drained
1 cup brown sugar (or white)
1/4 cup gata, coconut creme
1 teaspoon vanilla (optional)
Banana leaves as wrap
 

PROCEDURE

1. In a bowl, combine cassava, gata, young coconut and sugar in a bowl. Mix well and set aside
2. Clean banana leaves. Wilt the banana leaves over flame for easy folding
3. Place 2 tablespoons of the cassava mixture on the banana leaf and wrap tightly. Just estimate the amount depending on teh size of your banana leaves.
4. Arrange on a steamer and cook for about 45 minutes to an hour.
5. Remove from heat and allow to cool before serving.

PANDAN PUTO CHEESE

 

Ingredients:

2 cups rice or cake flour
1/2 cup white sugar
1 tsp. baking powder
2 eggs (beaten)
1 cup evaporated milk
1/4 cup coconut milk
1/2 cup melted butter
cheddar cheese (sliced thinly in small strips about 1 cm wide and 2 cm long/ according to your preference)
1 tablespoon flavoring (pandan)
1 drop food coloring of choice (green)

DIRECTIONS:

1. Sift dry ingredients (flour, baking powder and sugar) and combine in one large bowl.

2. Combine wet ingredients (milk, coconut milk, butter, eggs) in another smaller bowl. Mix.

3. Combine wet ingredients with dry ingredients. Add the flavoring and food coloring. Mix well.

4. Spoon about 1 1/2 tablespoon of the batter into the muffin pan/cupcake molds, until just about full.

5. Steam for about 7 minutes. Make sure to place a cheesecloth in between the puto cups/muffin pan and the lid of the steamer. This will help prevent water dripping onto your putos, which will not allow it to rise properly.

6. Place a strip of cheese on top of each puto, and continue steaming them for another 3 minutes. If you’re using processed quickmelting cheese, steam for just a minute.

7. Take the putos out of the steamer and let cool.

UPGRADES:
*Use rice flour. It will give a stickier texture.
**Use carabao (water buffalo) milk instead of evaporated milk. It will be creamier!
***Try adding a small cube of cream cheese and placing them in the puto molds right before you pour the batter in.

TIPS:
*Make sure that the water in the steamer is boiling before you put your filled muffin pans/ puto molds in.
**Silicon molds are the easiest to use. You can just pop the putos out without waiting for them to cool, and you can cram as many as you like in the steamer. Saves space compared to muffin pans!

Fish and Tokwa Menudo

 

Ingredients:

350 grams fish fillet (cut into cubes, you can use labahita, maya maya or tuna)
1 tbsp calamansi juice
2 pc (150 grams each) tokwa (cut into cubes and fried )
100 grams potato (cut into cubes)
100 grams carrots (cut into cubes)
1 cup water
⅓ cup frozen green peas
1 pc medium red bell pepper (cut into strips)
1 pouch (80 grams) Del Monte Quick 'n Easy Menudo Sauce

Procedure:

1. Marinate fish in calamansi juice, ¼ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt) and ¼ teaspoon pepper for 15 minutes. Fry until golden brown. Set aside.

2. Simmer potatoes and carrot in 1 cup water until tender. Add DEL MONTE Quick n Easy Menudo Sauce, green peas, bell pepper and patis to taste. Simmer for 10 minutes.

3. Add fish and tokwa. Simmer once.

Makes 5 servings!

Fish Afritada

 

 

 

 

 

 

 

 

 

 

Ingredients:

350 grams fish fillet (cut into chunks, you can use labahita/maya-maya or tuna)
1 tsp calamansi juice
1/4 tsp iodized fine salt
2 tbsp all-purpose flour
3/4 cup water
6 pc green olives (pitted, each cut into 2)
1 pc (medium) red bell pepper (sliced)
150 grams carrots (cut into chunks and fried)
150 grams potato (cut into chunks with peel and fried)
1pouch (80 grams) Del Monte Quick 'n Easy Afritada Sauce

Procedure:

1. Sprinkle fish with calamansi juice and ¼ teaspoon iodized fine salt (or ¼ tablespoon iodized rock salt). Mix with flour. Fry until just cooked. Set aside.

2. Simmer DEL MONTE Quick n Easy Afritada Sauce with ¾ cup water and green olives for 5 minutes.

3. Add fish, carrot, potatoes and bell pepper. Allow to Simmer.

Makes 5 servings!

Sweet and Sour Fish Balls

 Ingredients:

 

400 g Dalagang Bukid
1 (thumb-size) Ginger (crushed)
1 pc (medium) Carrots (chopped)
2 small (250 g) Kamote (boiled and mashed)
4 stalks Green Onion (chopped)
1 pc Egg (beaten)
⅓ cup Breadcrumbs
⅓ cup Sugar (for sauce)
2 tbsp Cornstarch (for sauce, dissolved in ½ cup water)
1 pc (medium) Red Bell Pepper (for sauce, cut into strips)
4 stalks Green Onion (for sauce, cut into 1” long pieces)
1 can (432 grams) Del Monte
Pineapple Tidbits (drained, syrup reserved)
1 tbsp Del Monte
Original Blend Ketchup

Cooking Procedure:

 

 1. Boil fish with ginger in 1 cup water for 10 minutes. Drain water, flake meat from the fish and discard bones. Season with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and ¾ teaspoon pepper. Blend well with carrot, kamote, 4 stalks of chopped green onions, egg, and bread crumbs.

2. Form every tablespoon of mixture into balls. Deep fry until golden brown. Set aside.

3. Sauce: Combine DEL MONTE Pineapple Tidbits, sugar, DEL MONTE Original Blend Ketchup and pineapple syrup. Season with ¼ teaspoon pepper and 1 ½ tablespoons of soy sauce. simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell peppers and 1” long green onions. Pour over fish balls just before serving.

Makes 8 servings. 

Daing na Bangus

Ingredients

• 2 lbs. whole milkfish (mackerel, rainbow trout or sea bass), scaled, gutted and cleaned (or 1-1/2 lbs. fish fillets)
• 3 tbsp. oil
• Pickled Green Papaya, to serve
• Vinegar Garlic Sauce, for dipping

Marinade

• 1/4 cup water
• 3/4 cup white vinegar
• 5 cloves garlic, crushed
• 1 tbsp. salt
• 1 tsp. black pepper

Cooking Procedures :

1. In a bowl, combine the Marinade ingredients; stir until well blended and the salt is dissolved. Set aside.
2. Open up the whole fish, if using into like a book and place skin side-up in a large dish. Pour over the Marinade and let marinate overnight in the refrigerator.
3. Heat oil in a large skillet over medium heat. Fry the fish for 15 minutes on each side, or until golden brown. Drain on a paper towel.
4. Serve hot with hot steamed rice, Pickled Green Papaya and Vinegar Garlic Sauce.

 

Chicken Curry I

Ingredients :

• 2 lb. chicken, cut into serving pieces
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 2 tbsp. curry powder
• 1 can (16 oz) coconut milk
• 2 cups water
• 2 potatoes, quartered
• 1 carrot, cut into cubes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• salt and pepper, to taste

Cooking Procedures :

1. Wash and pat dry chicken pieces. In a bowl, put chicken pieces and rub 1 tbsp. curry powder. Set aside.
2. In a large skillet, heat oil. Fry potatoes and carrots. Remove and set aside.
3. In the same skillet, brown chicken for about 3 to 5 minutes. Remove and set aside.
4. Sauté garlic and onion until translucent. Add in 1 tbsp. curry powder. Return the chicken pieces and accumulated juices to pan. Stir to combine well.
5. Add coconut milk; simmer for 3 to 5 minutes. Add water and bring to boil. Simmer over low heat, about 20 to 25 minutes or until meat is tender. Stirring occasionally.
6. Add potatoes and carrots; simmer until tender. Season with salt and pepper.
7. Add bell peppers; simmer for additional 2 minutes. Transfer to a platter and serve hot with or over rice.
8. Serves 4.

Chicken and Mixed Vegetables Stir-fry

Ingredients :

• 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 tsp. soy sauce
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 to 1 cup water (or broth)
• 1 tbsp. cornstarch
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1/2 tsp. sugar
• dash of sesame oil
• 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil

Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.
2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.
3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.
4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.
5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.
6. Remove from heat and transfer to a serving dish. Serve hot.

Balsamic-Glazed Filet Mignon

 

Ingredients

4 (4-ounce) beef tenderloin steaks

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

2 teaspoons bottled minced garlic

1/8 teaspoon crushed red pepper

3 tablespoons dry sherry

2 tablespoons low-sodium soy sauce

1 tablespoon balsamic vinegar

2 teaspoons honey

Preparation

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over

 medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until

desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds.

Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1

minute. Serve with steaks.

 

 

Oven Grilled Liempo

Ingredients

• 3 lbs., pork belly sliced for grilling
• ½ cup papaya atchara

Marinade ingredients

• ½ cup soy sauce
• Juice from 1 lemon or 4 pieces calamansi
• 1 tablespoon minced garlic
• ½ cup banana ketchup
• ¼ teaspoon ground black pepper

Instructions

1. Combine all the marinade ingredients in a bowl. Mix well.
2. Put the sliced liempo in the bowl where the. marinade is. Makes sure that the pork belly is coated with the mixture. Cover and refrigerate for at least 3 hours, but overnight is preferred.
3. Place a grill rack over a baking tray topped with aluminum foil. Arrange the marinated liempo on the rack.
4. Preheat oven to 370F. Bake the liempo for 20 minutes. Turn the meat over and grill the other side for 15 to 20 minutes. Baste the meat with the remaining marinade every 10 minutes.
5. Set the heat to 430F. Roast for 6 to 10 minutes. No need to turn over.
6. Transfer to a serving plate. Serve with papaya atchara and grilled liempo sauce.
7. Share and enjoy!

Pork Baby Back Ribs Nilaga Recipe

Ingredients

• 1 slab (3 to 4 lbs.) baby back ribs, sliced
• 3 medium potato, peeled and sliced
• ½ small cabbage, sliced
• 3 bunches of baby bok choy
• 8 to 10 cups water
• 1 large yellow onion, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 3 tablespoons fish sauce (patis)
• 2 stalks celery, chopped

Instructions

1. Pour the water in a soup pot. Let boil.
2. Add the chopped onion, celery, ground black pepper, and garlic powder. Cover and boil in medium heat for 30 minutes.
3. Add the pork baby back ribs. Cover and simmer for 60 to 90 minutes. (note: you can cook faster by boiling for 45 minutes, but simmering will make the meat more tender and will bring out the flavor). Add more water as needed.
4. Put the potato and cabbage in the soup pot. Stir. Cover and boil for 5 minutes.
5. Add the baby bok choy and stir-in the fish sauce. Cook for 1 minute.
6. Transfer to a serving plate. Serve.
7. Share and enjoy

Ginger Tea Salabat

 

Ingredients 

• ¹⁄₂ lb fresh ginger, sliced
• 5 cups water
• 1 cup brown sugar

Directions

1. Boil all ingredients together.
2. Add more water if too strong.

 

 

Baked piri-piri tilapia with crushed potatoes

 

Ingredients

• 600g small new potatoes
• 2 red peppers, cut into chunky pieces
• 1 tbsp red wine vinegar
• drizzle of extra virgin olive oil
• 4 large pieces tilapia or cod
• green salad, to serve

For the piri-piri sauce

• 6 hot pickled peppers (I used Peppadew)
• 1 tsp chilli flakes
• 2 garlic cloves
• juice and zest 1 lemon
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika

Method

1. Heat oven to 220C/200C fan/gas 7. Boil the potatoes until knife-tender, then drain. Spread out on a large baking tray and gently crush with the back of a spatula. Add the peppers, drizzle with the vinegar and oil, season well and roast for 25 mins.
   
   
2. Put the piri-piri ingredients in a food processor with some salt. Purée until fine, then pour into a bowl. Put the fish on a baking tray and spoon over some of the piri-piri sauce. Season and bake for the final 10 mins of the potatoes’ cooking time. Serve everything with the extra sauce and a green salad on the side.
   

 

 

Sticky seeded salmon with satsuma salad

 

Ingredients

• 2 skinless salmon fillet, about 140g each
• 2 tsp agave syrup or honey
• 2-3 tbsp mixed seed

For the salad

• 4 satsuma
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 50g bag watercress
• 250g pack cooked beetroot (not in vinegar), drained and cut into thin wedges

Method

1. Heat oven to 200C/180C fan/gas 6. Brush each salmon fillet with half the agave syrup or honey, sprinkle on some black pepper, then press on the seeds. Transfer to a baking tray and bake for about 15 mins, depending on the thickness of the fish, until the fish is cooked through and the seeds crunchy.
   
   
2. Meanwhile, cut the peel from the satsumas and cut into segments, reserving all the juice that comes out for the dressing. Whisk the juice with the olive oil, vinegar and some seasoning in a small bowl.
   
   
3. Toss together the watercress, beetroot and satsuma segments with the dressing and divide between plates. Add a piece of salmon to each one.
   

 

Wild mushroom, chicken & bacon risotto

 

Ingredients

• 50g dried porcini mushrooms
• 1.3l chicken stock
• 250g pack dessert chestnut mushrooms, sliced
• 8 rashers smoked streaky bacon, chopped
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 50g Parmesan, finely grated
• leftover roast chicken, skinned and chopped
• handful parsley leaves, chopped

Method

1. Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
   
   
2. Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
   

 

 

Roast pheasant with wild mushroom, potato & bacon ragout

Ingredients

• 25g pack dried porcini mushrooms
• 1 oven-ready pheasant
• 1 tbsp sunflower oil
• 70g pack smoked bacon lardon
• 2 medium baking potato, chopped into small chunks
• 125ml white wine
• small handful flat-leaf parsley, roughly chopped
• small handful watercress leaves, to serve
• 1 tbsp olive oil

Method

1. Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
   
   
2. Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
   
   
3. Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.
   

Ginataang Hipon with Kangkong

INGREDIENTS:

• 1/2 kilo shrimps, peeled 
• 1 can coconut milk
• 2-3 cloves garlic, minced 
• 1 thumb size ginger, thinly sliced
• 1 small onion, sliced 
• 2 tsp fish sauce
• siling labuyo, sliced  or 1/2 tsp crushed red pepper
• 2 bundles kangkong (water spinach) washed, hard stems removed 
• Cooking oil for sauteing

HOW TO COOK:

• In a wok or deep pan, saute the ginger in cooking oil.
• After browning, remove from the pan. 
• Saute garlic and onion on the same pan. Cook until onion is translucent.
• Add the ginger, crushed red pepper and shrimps.
• Cook until the shrimp is half cooked.
• Add the coconut milk and simmer in low heat.
• Add the kangkong leaves. Simmer till cooked.
• Season with salt to taste.
• Remove from heat. 
• Serve hot. Enjoy!

 

Avocado- Mascarpone Dream Cream Dessert

 

Ingredients 

• ¹⁄₄ cup mascarpone cheese
• ¹⁄₄ cup cold whipping cream
• 2 tablespoons sweetened condensed milk
• 1 cup diced ripe avocado, from mexico divided

Directions

1. Combine mascarpone cheese, whipping cream, condensed milk, and ½ cup of diced avocados in a large mixing bowl.
2. With an electric mixer, beat all ingredients together until smooth and creamy.
3. Fold in remaining ½ cup of diced avocados into avocado cream.
4. Transfer to serving glasses. Cover and refrigerate until ready to serve.
5. Garnish with diced avocado. (Optional).

 

 

Eggplant (Aubergine) Adobo

 

Ingredients 

• 4 cups eggplants, cut into 2x2 inch pieces
• ¹⁄₂ cup white vinegar
• ¹⁄₄ cup soy sauce
• 1 tablespoon garlic, finely minced
• cooking spray
• black pepper, if desired
• red chili pepper flakes, if desired

Directions

1. Preheat broiler.
2. Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
3. Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
4. In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
5. Serve hot with sticky rice.

 

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

 

Ingredients 

• 3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
• ¹⁄₂ cup vinegar
• ¹⁄₂ cup soy sauce
• 1 cup water
• 2 -3 bay leaves, crumbled
• 2 teaspoons peppercorns (whole)
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• ³⁄₄ teaspoon ground pepper
• 2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Directions

1. Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
2. Stove top instructions.
3. Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
4. Allow everything sit at room temperature for at least 15 minutes.
5. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
6. Remove lid and cook 10 minutes more.
7. Serve with rice.
8. Slow Cooker instructions.
9. Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
10. Allow meat to sit at room temperature for at least 15 minutes.
11. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12. Serve with rice.
13. (Freezer instructions courtesy of Erindipity).
14. To freeze: Combine all ingredients in a ziptop bag. Freeze.
15. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

 

 

Filipino Corned Beef Hash over Rice

 

Ingredients 

• 12 ounces of libby's canned corned beef
• 2 -3 teaspoons vegetable oil
• 4 garlic cloves, minced (to taste)
• 1 small onion, sliced into rings (to taste)
• 1 medium potato, cut into cubes
• 2 roma tomatoes, diced (to taste)
• salt and pepper (to taste)
• ¹⁄₄ cup water
• 1 cup of freshly cooked jasmine rice

Directions

1. Place corned beef in a bowl, pull it apart with a fork, and set aside.
2. In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
3. Add garlic, sauté for about 30 seconds.
4. Add onion rings and sauté for a minute.
5. Add the tomatoes and sauté for a minute.
6. Throw in the corned beef and sauté with the other ingredients for 2 minutes.
7. Season with salt and pepper to taste.
8. Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
9. Serve over white rice.
10. Enjoy!