Filipino recip e booktestsatafternoon by Tang's Kitchen

TANG’S KITCHEN FILIPINO RECIP E-BOOK

Tang’s kitchen Filipino Recip e-book | Chef Tang

Tang’s Kitchen Filipino Recip e-book

Aug. 8

The Tang’s Kitchen Filipino Recip e-book Welcome to the first of our free recip e-books, brought to you by Tang’s Kitchen. This first edition is a collection of 150 Filipino recipes being made available to you on a number of different media. You will be able to download this book from our web site as a PDF you can read on any device, as a book from Issuu and Yumpu and as part of an application for Android, Windows, and Apple. Please download as many of the formats that are useful to you as you need to be able to use the book where you wish to have access to it, either the kitchen, a friend’s house, or outside, in the fresh air. They are all free and unrestricted. Recip e-book Index Contents Ingredients ............................................................................................................................................... 66 Makes 1 sandwich .................................................................................................................................. 66 Preparation Method ............................................................................................................................... 66 Batangas Chicken Club Sandwich with Avocado & Lemon Mayonnaise ................... 67 .................................................................................................................................................................... 68 Ingredients ............................................................................................................................................... 68 Makes 1 sandwich .................................................................................................................................. 68 Preparation Method ............................................................................................................................... 69 Cuban sandwich .................................................................................................................................. 71 Cuban Roast Pork ................................................................................................................................... 71 Ingredients ............................................................................................................................................... 71 Mix together all of the marinade ingredients. ................................................................................. 72 Preheat a large frying pan. ................................................................................................................... 73 Slice the sandwiches in half and serve. ............................................................................................. 73 Ingredients ....................................................................................................................................... 81 Preparation Method ....................................................................................................................... 81 Ingredients ....................................................................................................................................... 83

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Tang’s Kitchen Filipino Recip e-book

Preparation ...................................................................................................................................... 84 Chicken and Pork Gyoza ............................................................................................................... 85 Chicken Siomai ............................................................................................................................... 87 Seafood Skewers with Kimchi Pot stickers ............................................................................... 89 Crispy Tofu and Mushrooms ........................................................................................................ 92 Traditional Ensaymada ................................................................................................................. 97 Tikoy-Langka Turon .................................................................................................................... 105 Chorizo and Cheese Patacones .................................................................................................. 109 Smoked Bangus Croquettes ....................................................................................................... 111 Potato, Ham, and Cheese Rolls ................................................................................................. 112 Pork Adobo Flakes with Kesong Puti Sandwich.................................................................... 114 Crab Cakes with Roasted Red Bell Pepper Sauce ................................................................. 116 Ingredients ......................................................................................................................................... 136 Preparation method ......................................................................................................................... 137 Ingredients ......................................................................................................................................... 157 Preparation method for the Pork .................................................................................................. 158 Chilli Sesame Chicken Wings ............................................................................................................ 174 Pan-Fried Tilapia with Kare-Kare Sauce................................................................................ 180 Afritadang Bangus - Milkfish Afritada ................................................................................ 190 Marinated Fried Bangus Recipe For Use In Sisig......................................................................... 194 Fried Bangus Recipe ........................................................................................................................ 195 Ingredients ..................................................................................................................................... 203 Preparation Method ..................................................................................................................... 204 Ingredients ......................................................................................................................................... 215 Preparation method ......................................................................................................................... 216 Ingredients ......................................................................................................................................... 217 Preparation Method ......................................................................................................................... 218 Embutido ........................................................................................................................................ 219 Ingredients ......................................................................................................................................... 224 Preparation Method ......................................................................................................................... 224

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Tang’s Kitchen Filipino Recip e-book

Spicy Coconut Chicken ................................................................................................................ 233 Preparation method ......................................................................................................................... 237 Filipino Spaghetti ......................................................................................................................... 242 Chicken & Pineapple Fried Rice ............................................................................................... 248 Vegetable Ukoy ................................................................................................................................. 253 Mushroom Stir-fry ........................................................................................................................ 264 Serves 4 as a Side Dish................................................................................................................ 276 Ingredients ..................................................................................................................................... 276 Preparation Method ..................................................................................................................... 277 If you don’t live in Asia, you may be able to find an unripe papaya in your local supermarket - it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside the flesh will be white to light orange. ................................................................................................................... 277 Mixed Leaf Salad with Chicken, Grapes and Cheese ........................................................... 288 Coffee Jelly with Vanilla Ice Cream ......................................................................................... 306

The PDF format works well across multiple devices with different operating systems. As this is an e-book you can access it on devices like e-book readers, iPad, iPhone, iPod, Desktop and laptop, Android phones and tablets, windows and Blackberry devices, all using our PDF format. Watch for our e-book series, which is being published under a monthly programme. The actual publication date for each book has yet to be confirmed, but it will be no later than the 15th of each month. If you don’t like to always read in digital format and want to print this recip ebook, it has already been formatted to enable you to print it like a book or magazine. If you need help with the set up please email me at admin@tangkitchen.com and I will do my best to help, although I am no technical guru, I warn you!

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Tang’s Kitchen Filipino Recip e-book

We are featuring one Countries cuisine a month i.e. Philippines, USA, Great Britain, France etc. and in total there will be 60 and each will have between 150 and 300 recipes. For example, this one has 150 recipes in 15 recipe categories, more than 250 colour photographs and is over 300 pages or so in length. Please give me your feedback – try to make the criticism constructive please, pretty please! – so that I can work on making the indexing simple, intuitive and easy. If it is too difficult to navigate you will lose heart and stop using it and that is not why I spend 20 hours a day on this stuff. I really want you to want to use them.

It depends on the number of good quality recipes each cuisine has available, as to how many recipes will feature in each book. 150, however, is the minimum and 300 the maximum. I can’t physically produce more than that in the monthly time-frame available. If a cuisine has too many recipes for one book - Italian, French, Chinese and American spring to mind - we will probably produce 2 volumes each for them. Anyway - over the next 5 years you will be able to receive over 14,000 recipes from us from around the world for free and by making absolutely no commitment, other than giving us your email address. Tang’s Kitchen jealously guards our and your privacy and WILL NEVER ALLOW EMAIL to be accessed for marketing, or sold to anyone for marketing lists. We don’t like SPAM and we don’t mean the luncheon meat, either. So why do we collect your email then? For several reasons, actually: If I have your email I can send you the latest recip e-book, immediately upon publication, ready for you to download with 1 click in your email, also if you wish to comment on and rate restaurants, recipes and kitchen equipment on our web site, we need you to register, so that we know it is you and not someone pretending to be you. Finally, when we capture your email, although it gives me no personal information and I would actually like some more generic information, like gender, general age range, primary language, interests, nationality

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Tang’s Kitchen Filipino Recip e-book

and favourite foods, so that I can provide you, our subscriber, with more tailored content. It does help us a little, as we know whether you use a company domain, AOL, Google, Yahoo or others and we get the country where you are registered. This helps me a lot actually. We are only small in number, but we have a lot of technical stuff, back up and analytics. This way we know where our subscribers are based. Please remember we have basically two types of customer; subscribers and surfers. Surfers are people who access our sites and look at what we have and do. Subscribers are people who register with us and download, use and actually fully engage with what we produce. Obviously we don’t charge our customers so what makes them different? Surely they are all the same? Just numbers, right? Not really, although both are important and without enough visitors, it is unlikely that our sponsors would continue to support us for the long term. There is no such thing as a free lunch, after all! At 5am yesterday morning, after working without sleep (no this is not a sob story looking for sympathy – well only a little bit) for 48 hours, I sat there wondering why I started this. All the usual reasons apply, income, family to feed, something I know something about – a pretty narrow range let me say! – as well as a thing I love to do. Not for any fame or notoriety, you never see my name or Photo, too ugly, scares the kids!! Really, the reason is quite fundamental. I am lucky enough to come from a family with a deep background in food. Even then, had I not started to travel with my work, my food horizons would have been mostly limited to the odd trip to a London Restaurant and once a week to the local Indian or Chinese Restaurant. I would have missed out on so much and so many experiences that the thought makes me cringe. I know how lucky I have been and that many others are not as lucky as I was.

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Tang’s Kitchen Filipino Recip e-book

This is my small attempt to bring this world of tastes to others in an easy, enjoyable way and for free. If the effect that travel had on my food experiences can be replicated by Tang’s Kitchen for only a handful of people I will be a happy man, but obviously, the more the merrier, as they say. In my usual, long-winded way, the answer is that I see our subscribers, the ones who download, cook, use our recipes, criticize, praise, comment and rate them and us, as by far the most important to me. They are why I chose to do this – apart from the money! – although it’s not that much really. Sounds too good to be true doesn’t it! It really is true for you, you get great recipes in a format you can use anywhere on pretty much any device and cook your heart out. Of course, it is our sponsors who cover our costs and allow us to keep publishing, so a bi thumbs up and a thank you to you all around the globe. We can even email each book to you with the e-book attached. You don’t have to do anything except click on the attachment to download it. Of course, you will also be able to download the books from our web and Mobile sites, as well as through our mobile applications and digital publications, which are coming soon. If you lose your device or your files get corrupted, don’t worry just go to the web site and download the set, or email me and I will put together a set for you and email it to save you any trouble. As some of us live in Manila and Filipino food is generally not as well known as some cuisines, we decided that we would put it firmly in the spotlight and our first publication is the Filipino recip e-book to celebrate, or commiserate, (Only joking, I’m responsible for 3 little ones running around here myself, but it is a lot of people to feed!) the population reaching 100 million. Anyway we hope you will enjoy using this book and the ones following it as much as we did creating it. Happy reading, cooking and especially eating!

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Tang’s Kitchen Filipino Recip e-book

From everyone at Tang’s Kitchen

Hunan Province, home of Hunan Tang's

About Tang’s Kitchen and what we aim to do

How to get the best out of this recip e-book and our website

An Introduction to Filipino Food

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Tang’s Kitchen Filipino Recip e-book

Pork Tocino

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Tang’s Kitchen Filipino Recip e-book

Bacon & Egg Pandesal Breakfast

American/British

Breakfast Category Tosilog - Pork Tocino with garlic rice & egg Tapsilog - Beef Tapa with garlic rice & egg Longsilog - Longganisa with garlic rice & egg American/British Fried breakfast with a Filipino Version Hotsilog - Hot Dog & garlic rice Cornsilog – Filipino Corned Beef with garlic rice & egg Spamsilog - Spam or Luncheon Meat with garlic rice & egg Bangsilog - Bangus - Milkfish with garlic rice & egg Pancake & egg Bacon & egg Pandesal

Cornsilog

Tapsilog

Sandwich Section The Manila Bay Panini - Tuna Melt Panini The Filipino Beef Tapa Cheesesteak Navy Golf Clubhouse Batangas Country Club with Avocado & Lemon Mayonnaise 10

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Tang’s Kitchen Filipino Recip e-book

American Chicken Salad The Cuban Ham & Cheese Panini Crispy Chicken Fillet Shrimp & Marie Rose Sauce The Monte Cristo

Navy Golf Clubhouse

The Manila Bay

Shrimp Cocktail

Snacks & Merienda Section Shanghai Lumpia Chicken & Mango Lumpia Pork Siomai Pork Siopao Tofu & Dipping Vinegar Sauce Monay with Filipino Tuna Ensaymada Pork Empanada Egg Pandesal Fried Chicken Gizzard with chilli dipping sauce

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Chicken & Mango Lumpia

Pork Siomai

Appetizer & Light Bite Section Beef Tapa Corned Beef Hash Chorizo & Cheese Lumpia Crispy Kiliwan Drunken Shrimp Sizzling Tofu Garlic Mushrooms Golden Crumbed Kesong Puti Kwek Kwek Ground Pork Omelette

Tapa

Kwek Kwek Beef Section

Sinigang na Beef

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Beef Nilaga - Beef Stew Beef Tapa Bistek Tagalog Beef Asado Beef in Oyster Sauce Beef Menudo Kare Kare Filipino Beef Curry Beef Salpicao

Nilaga

Kare Kare

Pork Section Pork Menudo Pork Adobo Pork Caldereta Paksiw na Pata Lechon Belly Pork Afritada Boneless Crispy Pata Bicol Express Pork Tocino

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Filipino Pork Chops

Paksiw na Pata

Pork Tocino Skewers Chicken Section

Filipino Pineapple Fried Chicken Chicken Tinola Chicken Adobo Chicken Caldereta Pininyahang Manok Chicken with Coconut Milk, Peppers & Pineapple Chicken Pochero Adobong Manok sa Gata - Coconut Chicken Chilli Sesame Wings Chicken Muamba Mango Chicken

Tang’s Kitchen Filipino Recip e-book

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Caldereta

Sesame Wings

Seafood Section Tilapia fillets cooked in coconut milk Cream Dory fillet Escabeche Seafood Sinigang Cream Dory fillet cooked in a mild Filipino Coconut Curry Cream Dory fillet Cooked in Coconut Milk, peppers and Pineapple Bagoong Guisado Afritadang Bangus Sizzling Gambas Bangus Sisig - Milkfish Crispy Dory Nuggets

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Bangus Sisig

Fish Fillet Bites Shellfish Section

Sweet & Spicy Shrimp Mussels sa Gata – Mussels in coconut broth Adobong Tahong Scallops Adobo Shrimp Pasta Shrimp Curry with Saba Plantains Crab and Squash Soup Fried Shrimp and Mushrooms Camaron Rebosado – Filipino Tempura Shrimp Mussels and Garlic Stew

Camaron Rebosado

Shrimp Curry

Inihaw – Grills, Barbeque and Outdoor Section Chicken Barbeque Chicken Inasal Pork Barbeque Grilled Fish in Pandan Inihaw na Baboy - Grilled Pork Belly Filipino Grilled Calamari Lemon Chilli Marinated Chicken

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Tang’s Kitchen Filipino Recip e-book

Beef & Tofu Lemongrass Skewers with Chilli Guava Sauce Grilled Chickamansi Spicy Coconut Chicken

Chicken Inasal

Pork Barbeque

Rice & Noodle Section Sinangag - garlic rice Fried rice Pancit Bihon Guisado Pancit Bihon Filipino Sweet Red Spaghetti Pancit Canton Arroz Caldo Chicken & Pineapple Fried Rice Yangchow Fried Rice Java Fried Rice

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Pancit Canton

Java Rice

Side Dish Section Vegetable Ukoy, with dipping sauce Atchara - Pickled Green Papaya and other vegetables Filipino Chopsuey Bulanglang Ampalaya with Pork Ginisang Baguio beans Pinakbet Ginisang Petchay - Pak Choi Sauteed Green Beans Stir Fried Vegetables

Atchara

Vegetable Ukoy

Vegetable Section

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Tang’s Kitchen Filipino Recip e-book

Adobong Kangkong Spicy Seasoned Saute Potatoes Chilli Cheese Fries Coleslaw Patatas Bravas y Chorizo Corn kernels with a cream sauce Roasted Root Vegetables Creamed Cabbage Fresh Papaya Lumpia Spicy Tofu with Oyster Sauce

Patatas Bravas y Chorizo

Chilli Cheese Fries

Salad Section Chicken Macaroni Salad Papaya Salad Tomato & Kesong Puti salad Potato salad Seafood salad with Lime Dressing Waldorf salad Fresh Tuna salad with Plum & Sweet Chilli Dressing Beef Tapa and Green Bean Salad Mixed leaf salad House salad Restaurant Style

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Chicken Macaroni

Papaya Salad

Dessert Section Leche Flan Bibinka Biko Halo Halo Buko Pandan Fruit Salad Chocolate Peanut Butter Pie Chocolate Lava Cake Coffee Jelly Served with Vanilla Ice Cream Turon Saba - Banana Spring Rolls Budin - Filipino Bread and butter pudding

Halo Halo

Chocolate Lava Cake

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Tang’s Kitchen Filipino Recip e-book

About Tang’s Kitchen and our aims Tang’s Kitchen, was set up to give our subscribers free access to, and free downloads of, recipes and recip e-books from around the world, from our website, mobile website or mobile applications – http://tangskitchen.wix.com/tangskitchen We love food and along with Hunan Tang’s – that specializes in Chinese and Filipino Cuisine – and the Boston Roadhouse – which I am sure you have by now guessed, majors on American food, Tang’s Kitchen makes up the Tang Food Group. Our aim is to give you free and easy access to great recipes that you and your friends and family will want to cook and eat again and again. Because our recipes are all free to download and Chef Tang doesn’t have a publisher telling him what to do our approach is a little different to most. Our objective is to get great recipes into your hands and use them how and where you want and easily share them with others. We are not really proprietary about our recipes and feel it is a compliment when others set out to imitate them. Chef Tang avoids all the “imitation is the sincerest form of flattery”, but we know how he really feels when someone who liked his food enough to try to replicate it does so successfully. He doesn’t get grumpy at all, in fact it is big smiles all round in the kitchen. Of course, if you want an exact Boston Roadhouse #9 hamburger, you have to buy it from us at Boston Roadhouse. JUST KIDDING!! Last I heard Chef Tang is planning to include the recipes for the #9 and our signature sauces – our Boston Special Sauce© and our Boston Red Sauce©. So much for commercial secrets, eh!!

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Tang’s Kitchen Filipino Recip e-book

No, the purpose of food, once you have got past the stage of avoiding starvation, is the enjoyment of food cooked with love and care by family and friends. The continual evolvement of food and national cuisines would not be possible without the exchange of ideas, yes – and to a certain degree copying – and the world would be a poorer place. If the concept of copyright existed in reality around foods, there would only be one type of hamburger, one type of Club Sandwich – probably being sold from one corner shop in Harlem and not known outside New York – and about 1 million roast meat lunches being cooked illegally every Sunday in Britain. How ridiculous would that be and what would happen to Hotel Room Service? I am the first to agree that businesses need to be protected and that those who have invested their earnings or shareholder funds in the creation of products and brands need to be protected and able to reap the benefit, otherwise why bother? I also believe that no-one has the right to try to pass their business off as a McDonald’s, Burger King, Johnny Rockets, Wendy’s or Sonic. That is wrong and inadequate. You should be trying to take their original idea and make it better, not just trying to copy it because it was successful. Really, what is the BIG SECRET behind the Big Mac©, the Whopper with Cheese©, or the #12©? Really, come on!! Any customer with half a brain and a few taste buds can name the main ingredients in those items and identify the major elements of the sauces in moments. Heston Blumenthal’s Snail Porridge it is not! In fact, our Boston Special Sauce© and Boston Red Sauce© were invented because of our love of the McDonald’s Big Mac© and Johnny Rockets #12 hamburger© and their Red Red Sauce©. (Sorry about all the © copyright symbols, but Chef Tang doesn’t want to get sued)!!

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Tang’s Kitchen Filipino Recip e-book e

Quarterpounder & Cheese

Bacon & Cheese Whopper

Actually it’s a pain for me to put them in each time. Aha, maybe that’s why the lawyers do it! It seems to me that always having to add the symbol is like aversion therapy and you get so tired of it you stop mentioning the copyrighted names. Just a thought, you know how slippery lawyers are!!) We do not claim that some of our products are the same as theirs theirs, or the Burger King Whopper with Cheese© and the Carl’s Jr. Western Cheeseburger with Bacon©. Bacon . We might have been inspired to put some items on our menu because we ate and liked the flavours of the products mentioned above, but that is as far as it goes. In fact, even if they were identical we would not claim that they were and we would change our recipe because we would not want to be exactly the same as them. However, we freely admit that we like those products – when well cooked and freshly made - and wanted ed to offer our customers a similar taste experience. One of Tang’s Kitchens favourite restaurants in Manila is a Thai restaurant called Peoples Palace – in our opinion the best Thai restaurant in the country. countr In our Thai Recip e-book,, you will find at least 4 recipes we have devised after eating there, there that are based on their menu. I will tell you 3 of the 4 and when the Thai collection is released the first subscriber to guess the other one will get a free recipe download!! Just kidding again, we will sort out a nice prize!

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Tang’s Kitchen Filipino Recip e-book

The first is an appetizer, consisting of whole prawns, or shrimps, depending on where you’re from, flavoured with fresh Coriander/Cilantro and packed end to end inside a spring roll wrapper, deep fried until golden and served with a great Thai dipping sauce. The second is a side dish called Morning Glory, made with fresh water spinach or kankong, red chillies, onion, yellow bean baste and small dice of crispy lechon (in, this case slow roast pork belly). Simply divine! We had to come up with a version for you, even though we cannot put it as part of our menu. The third recipe is a curry, Thai Red Roast Duck Curry. The very first time Chef Tang had this he was hooked and started work on his own version – a medium spiced red curry with Cherry Tomatoes, Long Green Beans and slices of duck breast, roasted separately, still pink in the centre, sliced and then added to the curry for serving. Delicious! Sorry, I got a little off track there, but it happens at my age, I am old now. I am supposed to be talking about Filipino food aren’t I, not hamburgers and Thai food.

Duck Breast

Thai Red Curry

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Tang’s Kitchen Filipino Recip e-book

How to get the best out of this recipe collection and our website At Tang’s Kitchen we believe that recipes are not written in stone and will evolve over time as cooks try different combinations of ingredients and spices to alter the blend and flavour of the dish. We have absolutely no problem with this and encourage you to amend our recipes to suit your taste. Hunan cuisine is slightly on the spicy side, so I like quite spicy dishes, although not overpowering – I still like to taste the ingredients, not just the spice! You may like your food more or less spicy than me so increase or reduce the appropriate ingredients as you like. You may also not be a fan of particular ingredients. If so, then amend the amount you are using. If you are averse to saltiness in your food be careful about how much fish sauce and soy sauce you add to dishes. The same can apply to chilli powder and peppers. Remember,” you can add, but you can’t take out” if the quantity seems too much try a smaller amount and then add more if you need to. I won’t be upset.

I once went onto a food site where the world renowned Gordon Ramsay, with more Michelin Stars than any other Chef in the World at that time, was slated by a commenter on the site, who maintained that all Malaysian curries are bitingly hot and his one was too mild and no good.

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Tang’s Kitchen Filipino Recip e-book

Gordon Ramsay – One of the World’s Great Chefs The other 100+ people on the site who commented were happy enough to give an average of 4.8 out of 5 so I guess she was on her own on that one! My general point is that if Gordon Ramsay isn’t precious about his recipe then Chef Tang shouldn’t be either, so feel free to tinker with our recipes. Take the same view on cooking times. We like to just cook, rather than overcook and stated cooking times are, at best, only a rough guide and vary depending upon your oven, temperatures and differences between individual ingredients. The very best way to determine how your meat is cooked is with a digital meat thermometer that gives you an instant temperature. They are not cheap to buy, but are a good investment, nonetheless as you will not have to suffer overcooked, expensive meat any more. Your thermometer will ensure that your meat has reached the perfect internal temperature for the doneness you require. We believe that our

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Tang’s Kitchen Filipino Recip e-book

cooking times are correct, but you are the one cooking it so you are in control of the cooking time. We have spent a lot of time on the indexing and search features of the website and our download collections to make them easy to navigate and use, or we think they are. However, if you have any problems, gripes, compliments or want to ask us anything, then please feel free to use the contact us page at www.tangskitchen.com to make contact. Once you have registered with us you don’t need to worry about updates because we will send a copy of new stuff to your email address for automatic downloading of available updates or new versions. Making life easier for you is one of the things we try to achieve and so our download format and approach may seem a little different to some, but we are sure you will soon get used to it. That is because we want you to have access from any or all of your devices, where you want it, in your kitchen or your friends’ house, in the garden, in the store, on the train or in the car, not just via your desktop or laptop from a static connection or via a wireless network, if you have one. Of course, you can use any of these to contact us or access the recipes, but at the end of the day we just want to give you options to make life as easy as we can. An Introduction to Filipino Food Filipino Cuisine has a rich heritage, exemplified by the influences of, as is the case with all countries, its climate, readily available ingredients before the industrial revolution, neighbouring and important countries, International trade and the influence of its people and migrants over the centuries.

Tang’s Kitchen Filipino Recip e-book

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Old Manila

Ocean Front!

As with most countries what we think of as national cuisine invented there is often not. Take Great Britain and its love affair with Fish and Chips – a quintessential British dish, yeah? Not really, the Belgians and the French were eating their version of the Chip – their Frites long before the English made chips. It is possible that the Battered, Deep Fried Fish was invented in Britain, but not certain. Most historians agree that Italian sailors visiting British ports were responsible for frying fish and then putting it together with Chips – not to be confused with the American Potato Chip, which is what the Brits call a Potato Crisp. Chips are thick cut lengths of potato that are deep fried until golden brown, crisp and fluffy on the inside. So, Fish and chips are not British at all, then? Let’s take another example shall we? Ever heard the saying “As American as Apple Pie” Err, not if you were born in New York. A Russian born in the heart of Gorky Park in Moscow would be “As American as Apple Pie”. The Brits and the French were eating it long before the USA became a country and argued over its invention. However, I am digressing again. The point is not whether hamburgers, hot dogs, apple pie and fish and chips were the invention of a country that claims them as a dish, but how they have entered the national

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Tang’s Kitchen Filipino Recip e-book

psyche. On that basis, Apple Pie qualifies for dual, or more likely, multiple-citizenship because it is so loved in many places. My point, getting back to the Philippines, is that not only food that has been part of the National cuisine for several hundred years should be considered as part of Filipino Food. Foods that have become a regularly eaten recipe, of have been modernized or evolved under committed cooks and chefs also deserve their place. Your point is, Chef Tang? You ask, thinking “Now I understand why nobody reads your blog!” My point is that I consider Apple Pie to be as American as British, Fish and Chips to be as British as it is Italian, and Fried Chicken to be as Filipino as it is American, based on consumption and love of the food. Fried Chicken is eaten in most homes 2-3 times a week and often when eating out. It is hard to find a restaurant that doesn’t serve it, in fact. We need to stop thinking in terms of invention and where the food has become important. For instance, the Sandwich is a British invention – and mighty popular, but Americans and Australians eat more of them and have invented plenty of their own sandwich fillings and types over the years.

Cuban sandwich

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Tang’s Kitchen Filipino Recip e-book

I, for one will not accept that I cannot serve a Panini made with local bread, ham and smoked cheese paired with mustard and mayonnaise in Boston Roadhouse because it was invented in Italy, the home of the Panini and the press it is made on. This argument applies equally to a Cuban sandwich, invented, guess where, Cuba! However, it is equally at home on the Boston Roadhouse menu, alongside other sandwiches, crab cakes, Chilli con Carne, Potato Skins, Chilli Cheese Fries and our #9 hamburger. The reason for my long-winded attitude was that I want you to at least consider my point of view. I have considered how and why a recipe should be included in this book, rather than lumping in recipes that I like as Filipino foods and ignoring the cuisine itself.

You will find lots of very traditional recipes in this collection, but also Modern Filipino recipes and imports that have become part of the nations eating habits Much of the early influence on Filipino food came through settlers originating from the southern China Yunnan-Guizhou Plateau and Taiwan, who chose to live in the region that is now called the Philippines. They brought with them the knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking, thereby expanding the number of recipes.

Tang’s Kitchen Filipino Recip e-book

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Chopsuey

Pancit Canton

Direct trade and cultural exchange with Hokkien in China and the Philippines, began during the period of the Song Dynasty. Early cultural and trade contact with China introduced a number of staple foods into Philippine cuisine, most notably soy sauce, tokwa, or tofu and patis, or fish sauce, as well as introducing cooking methods such as stir frying and making savory soup bases. Many of these food items and dishes have retained their original Hokkien names, even today, such as pancit and lumpia. Chinese food introduced during this period was the cuisine of workers and traders and its influence can still be seen in dishes like Pancit Canton, Arroz Caldo – Congee - Sinagang and Chop Suey. Obviously, the arrival of the Spanish and their rule for such a long time had a profound effect on the cuisine – as well as the country- and it is still felt today in many of the dishes. However, more prevalent to me are the influences of other Asian neighbors, particularly China and to a lesser extent Japan and Thailand, plus the almost pervasive influence of America. In the stores, most imported brands are American and American foods become more of a part of the eating culture and cuisine every day. To the point that it is now a blurred line with some Filipinos as to what is Filipino and what is American food. McDonalds, KFC, Burger King and Pizza Hut grow by the day, alongside Jolibee with its FilAM menu. Still places like Mang Inasal, Tokyo Tokyo and Chicken Bon Chon continue to grow, but here in the Philippines, American fast food is winning the battle for minds and peso’s, as it has done pretty well everywhere. There have been notable misses, such as Carl’s Jr.,

Tang’s Kitchen Filipino Recip e-book

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Wendy’s and Burger King, none of which has achieved the popularity of McDonald’s. In fact, Carl’s Jr. has now closed down in the Philippines.

Longsilog

Lechon

Still Americana and the West is an integral part of this friendly Asian country and its outlook. I just hope that it retains the best parts of its history, heritage, culture and cuisine as it evolves and modernizes. Happy Cooking and Eating!! Chef Tang

Chicken Adobo

Sesame Wings

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Tang’s Kitchen Filipino Recip e-book

Main Recipe Categories

We have split the recipes in the recip e-book into 15 separate categories, covering Breakfast, Sandwiches, Snacks & Merienda, Appetizers & Light Bites, Barbeque, Rice & Noodles, Seafood, Shellfish, Pork, Chicken, Beef, Side Dishes, Vegetables, Salads and last, but by no means least, Desserts. This copt has 10 recipes in each category, but the updated copy will have between 15 and 20 recipes per category, making a total of 225 – 300 recipes in the book. Each of our recip e-books will have this number of recipes making them full sized cookbooks.

Breakfast

These recipes focus on the traditional silogs - garlic rice, egg and your choice of accompaniment. We have also included the increasingly popular Western Breakfast, called American/British, and another with a Filipino slant, featuring locally made Longganisa and Pork Tocino.

Sandwiches

At first glance you might think this an oddity in a Filipino recipe collection, but although they are not usually bought when out – except, of course, for the clubhouse sandwich - they are made and eaten at home in wide numbers, as well as featuring in kids’ school lunches.

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Tang’s Kitchen Filipino Recip e-book

Snacks & Merienda

Merienda is a long held and enduring tradition in the Philippines and its popularity shows no sign of reducing. I know my kids are looking for their Merienda as soon as they get in the door from school. We hope you will enjoy these recipes that we think are representative.

Appetizers & Light Bites

Appetizers, or starters’ as they are known in many places, form the first course of 3 or 4, if you eat salad and dessert, possibly 5 if there is also a cheese course.

Beef

Our selection of main courses includes Beef, Chicken, Pork, Seafood and Shellfish. We have not included a Vegetarian section in this book – although we will in others. We have relied solely on Vegetable dishes this time. Beef is not the most widely eaten meat in the Philippines. Chicken comes out on top, with Pork a very popular second.

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Tang’s Kitchen Filipino Recip e-book

Pork

Pork is immensely popular with Filipino’s, especially Lechon, which pretty much always makes an appearance at Fiestas and celebrations. It is also popular at breakfast in the form of Longganisa, hot dogs, bacon and, of course, Tocino.

Chicken Being the cheapest and most versatile of meats, Chicken gets top billing, and none more so now than Fried Chicken, when it comes to the most widely eaten meat. Although an American dish I feel confident that 100 million Filipinos eat more of it than 300 million Americans. Fried Chicken has become very, very big in the Philippines, featuring in school lunches and supper menus 2-3 times a week. It is also the biggest seller for Jollibee and other fast food chains, including McDonald’s.

Seafood

Over 7,100 islands make up the Philippine nation, so that leads to a plentiful and fairly cheap supply of fish and plenty of ways to cook it.

Shellfish

There is also a great range of shellfish available and plenty of recipes to make the most of it, so we were only too glad to offer this section in the recip e-book. Please enjoy!

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Tang’s Kitchen Filipino Recip e-book

Inihaw – Grills, Barbeque and outdoor food

Grilling over coal is a big thing in the Philippines. It is the way a lot of street food is cooked – and as seems to be the case everywhere – homeowners love to grill. Pork Barbeque is a hot topic and everyone has their favourite. We are sure that you will enjoy ours!

Rice & Noodles

The Philippines is the biggest importer of rice in the world and Filipinos take their rice quality and cooking very seriously. Also the influence of historical trade with China left its mark and there are many noodle dishes that are still well loved today and pretty much obligatory at celebrations and Fiestas.

Side Dishes

Our collection of side dishes for this book focuses on what is popular, rather than pure Filipino cuisine, so those of you who are not Filipino may recognize some of these recipes as being popular in other cuisines.

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Tang’s Kitchen Filipino Recip e-book

Vegetables

The Philippines has a wide variety of vegetables and root crops, although its tropical climate presents some challenges in growing certain kinds of vegetable, such as Parsnip.

Salads

The growth in International Trade and the American influence on Filipino food mean that all kinds of salad are gaining popularity, whether they are leaf, pasta, noodle, rice, egg or potato based.

Desserts Filipinos are never shy to break out desserts. As a Nation, the Philippines could be described as having a sweet tooth. We hope that our collection of “sweet treats” does it justice.

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Tang’s Kitchen Filipino Recip e-book

Breakfast Recipes

Tosilog - Pork Tocino with garlic rice & egg

Serve with Atchara, Slices of cucumber and fresh tomato

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Tang’s Kitchen Filipino Recip e-book

Tosilog (Sweet cured pork, Garlic Fried Rice and Fried Egg) is a Filipino favourite in the “Silog” breakfast range. Tocino is sweet-cured pork with a flavour not dissimilar to Chinese Char Siu. At Tang’s Kitchen we have a recipe available for those of you who want to make it yourself. If you want me to publish it contact me at cheftang@tangskitchen.com. If I get 50 requests I will add it to the web site – and the Filipino recip e-book!

Ingredients 1/2 kg Tocino Cooking oil

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Tang’s Kitchen Filipino Recip e-book

Preparation Method Heat the oil in a non stick frying pan on high. Once oil is hot, lower to medium and place the flat pieces of Tocino across the base of the pan.

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Tang’s Kitchen Filipino Recip e-book

Cook the Tocino pieces till they are all well done and have some little crispy bits, as shown in the picture below.

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Tang’s Kitchen Filipino Recip e-book

Fried Egg Ingredients 1 egg per person Cooking oil Salt and Pepper - to taste

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Tang’s Kitchen Filipino Recip e-book

Preparation Method Cover the base of a non stick frying pan with around a 1/4 inch of oil. Heat the oil in a large non stick frying pan over a medium - low heat. The cooking temperature is the secret to good eggs. You want the oil hot enough to se and cook the egg, but not so hot that it causes the egg to spit, bubble and go crisp before it is cooked.

Break an egg, pour into the pan carefully and as it sets, sprinkle some salt and pepper on top of the egg. There are either of two ways to finish your egg – sunny side up – just keep spooning hot oil over the egg and yolk until the white is set and the yolk is still runny. If you want the yolk set firm, keep spooning oil over the yolk until it no longer wobbles. The Alternative is the - over, either Easy, still runny, or firm, a hard yolk. 43

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Tang’s Kitchen Filipino Recip e-book

To do this, once you see that the bottom side of the egg is solid, like the one in the upper top of the picture, flip it over quickly, but gently, with your spatula or flipper. To do this, make sure you inserted your spatula under the egg about more than halfway and flip it carefully, making sure your flip action is not too high so that you won’t break the egg yolk. Once you’ve done this, you can add another egg on the opposite side of the pan. Once the other side turns white, your egg is cooked but with a runny egg yolk. If you want a well done fried egg, cook it a little bit further until the yolk becomes solid.

Siningag - Garlic Fried Rice Ingredients 1 large serving bowl of cold leftover rice 3 cloves garlic, crushed 3 Tbsp cooking oil 1/4 Tsp salt Freshly Cracked Black Pepper - to taste

Preparation Method Rinse your hands and leave wet, while you knead the cold rice to separate the grains, making sure there are no lumps. Re-wet your hands if they start to dry. Having wet hands will help prevent the rice from sticking to you as you work. Heat the oil in a large non-stick wok or deep frying pan. On a mediumlow heat, add the crushed garlic.

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Tang’s Kitchen Filipino Recip e-book

Gently fry the garlic until golden brown. DO NOT BURN THE GARLIC. If the garlic gets burnt, it will have a bitter taste and you will have to throw it away and start again. Stir in the cold rice, mix well and add the salt. Cook for about 5 minutes, constantly turning the rice mixture to cook evenly and distribute the garlic. Once ready, get a measuring cup and take 1 cup and turn it out onto a plate, next to some Atchara and/or slices of cucumber and tomato. Now placed your cooked protein for the silog, whether it be Tocino, Tapa, Corned Beef hash, hot dog or bangus next to the rice and serve whilst still hot.

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Tang’s Kitchen Filipino Recip e-book

Tapsilog - Beef Tapa with garlic rice & egg

Beef Tapa If using bought Tapa, follow our cooking instructions, if making your own use our recipe featured in Appetizers & Light Bites Preparation Method Drain the beef slices and place in a non stick frying pan. Add a small amount of water and some cooking oil. Bring to boil on high heat and then let simmer on medium heat. Let the water evaporate and fry the beef slices with the remaining oil in the pan. Every now and then stir the Tapa for even cooking.

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Tang’s Kitchen Filipino Recip e-book

Cook the Tapa slices until dry and they have some crispy bits. For the fried egg and garlic rice, follow the Tosilog recipe

Longsilog - Longganisa with garlic rice & egg

Pork is the main meat ingredient in making longganisa but some people use beef or chicken. Ingredients of a standard pork longganisa consist of garlic, pork mince, small chunks of pork fat, sugar, soy sauce, salt, vinegar and ground pepper.

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Tang’s Kitchen Filipino Recip e-book

If I don’t have time to make Garlic Fried Rice just add some scoops of newly steamed rice onto the left over sauce in the pan after cooking the longganisa and mix it thoroughly. I guarantee this is another delicious way to flavour your rice.

Ingredients 1/2 kg longganisa 1/2 cup water

Preparation Method Defrost your longganisa the night before inside the fridge. Cut the links between the sausages and prick little holes around the sausages.

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Tang’s Kitchen Filipino Recip e-book

Put the longganisa and water inside a saucepan and bring to boil. Let it simmer in medium heat and stir occasionally for even cooking of the sausages. Once the water is just covering the bottom of the saucepan, lower the heat into low.

Let the water fully evaporate completely, the longganisa will produce its own sauce and oil. Don’t leave the stove at this final stage as you have to stir the sausage often to prevent burning them. Cook till the sausages are covered with the thick syrupy sauce and parts of the longganisa have that fried bits, as shown in above picture. American/British breakfast

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Tang’s Kitchen Filipino Recip e-book

Traditional English Breakfast & Fried Bread Recipe When it comes to breakfast it can mean lots of different thing and there is not a set recipe as such. Some people like to have breakfast cereal first, then bacon and egg. To me an English Breakfast consists of thick pork sausages, black pudding, rashers of smoked short-back bacon, fried eggs, fried bread, mushrooms and hot, buttered toast, preferably spread with Marmalade - and , of course, HP sauce, for the breakfast itself, not for the toast! Because it is hard to find black pudding outside the UK - although the Spanish have a nice version called Morcilla - I have omitted it and you will notice that I am using streaky smoked bacon, not short-back. That is because we can only get streaky here in the Philippines and it is always smoked. As I said, there are lots of things that are used by personal preference in the fried breakfast. For example, I don't always have mushrooms, some people don't like the black pudding, or prefer streaky to shortback, or un-smoked to smoked bacon, thin chipolata sausages to thick sausages or choose poached or scrambled eggs over fried. A lot of people don't eat fried bread any more, but I do. We don't eat it very often and generally eat a healthy diet so I don't see why I should deny myself something I enjoy. One more note, normally pretty much everything in the breakfast is fried, but if you don't want to do that you can grill the sausages, bacon and mushrooms, as well as poach or scramble your eggs. Personally, I’d rather not bother and just eat the

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Tang’s Kitchen Filipino Recip e-book

real thing once every two weeks when I just can’t take any more muesli or oatmeal. Serves 1 person Ingredients 2 Thick Pork Sausages or Longganisa. For this type of breakfast the less sweet version works best, but if you want to produce the Filipino version go ahead. See my variation at the end for a different style of fry up!! Go on you know you want to we eat more fat in our diet than any other country in Asia! 2-3 rashers of smoked, or un-smoked, short-back or streaky bacon 2 eggs for frying 1-4 mushrooms, depending on the size or type, chopped for easy cooking, if large. 1 small pack of baked beans or pork & beans 1 slice of white bread 2-3 days old for the fried bread 1 slice of fresh bread for toast Marmalade or, Apricot or Strawberry Jam HP sauce or Tomato Ketchup Salt Pepper Oh, I nearly forgot! The Pinoy version of the Great British/American Breakfast! 2 Longganisa, as sweet or garlicky as you like Bacon, as above ½ pack of fried Pork Tocino 2 eggs for frying 1 portion of Corned Beef Hash, please see our recipe for Cornsilog 1-4 mushrooms, depending on the size or type, chopped for easy cooking, if large. 2 freshly made pancakes - optional 1 small pack of baked beans or pork & beans

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Tang’s Kitchen Filipino Recip e-book

1 slice of white bread 2-3 days old for the fried bread 1 slice of fresh bread for toast Marmalade or, Apricot or Strawberry Jam HP sauce or Tomato Ketchup Salt Pepper Warning: The Filipino adjusted version is a heart breaker in terms of fat and cholesterol. Please do not give it to your loved ones as often as they ask for it. Once a month, passed off as Brunch, served at around 11 or 12 am should be sufficient. Please do not give my email to your Physician and please do not email me with complaints about healthy eating or addicted family members. Send those to healthpolice@tangskitchen.com, where we may or may not choose to reply. We will definitely read it though! The final piece of this puzzle will be revealed when the American recip e-book is published and I recommend the addition of a bowl of cereal and include a recipe for American hash browns Preparation Method Be prepared, this breakfast doesn’t really require much specialist cooking skill, but it has a lot of ingredients to get freshly prepared at the same time. It’s not like using the Grill where somebody already made the Potato salad, Waldorf Salad, Green Salad, Potato Wedges, Spicy Ketchup, marinated the pork, chicken and steak, skewered the Barbeque, brushed the kids hot dogs with Chilli Sauce. Oil and Banana Catsup and lit the coals! There is my theory about why men love to barbeque. People readily accept over-cooked, under-cooked or even burnt food and then say how great it tastes! The magic of charcoal and marinades, I guess. That is why I think Men Love them. Someone else does 90 – 95% of the work and they get to drink Cold San Miguel Pale whilst they sweat over the Barbie and take the credit. Just like a real chef, except the San Miguel is after work!!

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Tang’s Kitchen Filipino Recip e-book

First cook your sausages. This should take around 15 minutes or so. If you are pan-frying put a little cooking oil into the pan and heat to medium. A lot of people will tell you to prick the sausages all over with a fork to prevent the skins bursting. I disagree with this. You can choose to cook any Longganisa like this or as we do for Longsilog. If cooking Tocino, then follow the method described in Tosilog. If making the Pinoy version, finally follow the instructions for Corned Beef Hash, as in Cornsilog. Occasionally, the skin of a sausage might burst, but this is usually the result of the oil or grill being too hot. If you prick the sausages skin then in the cooking process a lot of fat - and these are, after all, natural fats will be lost and you will end up with a dry tasting "pappy" sausage that is not a pleasure to eat. Don't cook at too high a heat - whichever way you cook them - and allow them to rest before you eat them and you will be rewarded with a juicy, succulent sausage. Once the pan is warmed, put your sausages in the pan and leave to brown and then turn all around as they brown, until brown on all sides, making sure the sausage is cooked through. If using the grill, set to a medium heat, and put the sausages under the medium hot grill. Once the sausage starts to brown, turn it a little and as it browns, continue turning a little, until it browns all over and is cooked through. Once cooked, remove and allow to rest. Meanwhile cook the bacon and the mushrooms. If frying use the sausage pan and over a slightly higher heat cook the bacon for 2-3 minutes per side. Once cooked remove from the pan and drain and rest on kitchen paper. If using the grill, turn up to high and cook for 2-3 minutes per side. Try cooking the mushrooms after the bacon, using the bacon fat, adding a little butter. Season the mushrooms with a little salt and pepper before cooking. It is your choice whether to fry or grill the mushrooms. I like mushrooms fried, cooked with butter and with a little oil, as necessary -

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Tang’s Kitchen Filipino Recip e-book

and seasoned with salt & pepper, left as whole as possible, especially if they are Portobello mushrooms. If you are cooking Portobello mushrooms they will take up to 10 minutes to cook, especially if being grilled, Button mushrooms should be pan fried, seasoned with salt and pepper, and left whole. They will take around 5 minutes to cook. Whichever type of bread you choose to fry, it is important that it is around 2 days old. If it is too fresh, it will soak up too much oil and will taste greasy when eaten. To cook, pour in enough oil to just cover the base of the frying pan, heat to medium, and then put in the slice of bread. Press down on the slice lightly to ensure that the whole slice will be oiled and golden brown. After 2 minutes the slice should be golden brown on one side. Now turn and follow the same procedure for another 2 minutes. If the pan starts to get dry add a trickle more oil. To fry the egg, you can use oil, or butter, or a combination of the two. What is important is the cooking temperature. Too hot and the egg will burn at the edges. Too cool and the egg will spread too much and boil rather than fry. Once the oil or butter has reached temperature, crack the egg open and put gently into the pan. Once the white starts to set take a spoon and spoon the hot oil over the egg white and yolk to set it. Once the white is set turn off the heat and remove the egg with a fish slice. I like my egg yolk to be runny, if you want a hard yolk, continue to spoon oil over the yolk until you can see that it has set before removing from the pan. The baked beans can be cooked on the stove, using a saucepan and it will take 2-3 minutes to re-heat them. They are ready when the start to bubble. Alternatively, you can empty the can of beans into a nonmetallic bowl or plastic container and microwave on a high heat for 2025 seconds. Now toast a slice of bread to a golden brown colour on both sides, either in a toaster or under a hot grill, butter generously and put all your ingredients onto a plate and serve. Serve with brown sauce or Tomato Ketchup.

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Tang’s Kitchen Filipino Recip e-book

Fried Breakfast Hotsilog - Hot Dog & garlic rice

Fried Bread

Ingredients 6 hotdogs Cooking oil Preparation Method Cut the hotdogs in half and make at least 3 slits on each side. Heat cooking oil to medium and fry the hotdogs, to re-heat them. For the Fried egg and garlic rice follow the Tosilog recipe

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Tang’s Kitchen Filipino Recip e-book

Cornsilog – Corned Beef Hash with garlic rice & egg

Canned Corned Beef Hash Recipe 1 chopped ripe red tomato, small dice 1 can corned beef 1 small red onion, finely diced 2 small red or yellow potatoes, small dice olive oil, sea salt and freshly ground black pepper, to taste

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Tang’s Kitchen Filipino Recip e-book

Peel the potatoes and boil them until they are fairly cooked but not mushy. Set aside to cool. Heat the olive oil and butter in a large pan or skillet over medium-high heat. Sauté the onion until it is soft. Add the potatoes, tomatoes and corned beef. Add salt and pepper to taste. Stir well, lower the heat, cover the pan and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes. If you prefer your corned beef hash crispy, raise the heat to mediumhigh and cook uncovered. Stir, let the hash sit for a while and then stir again and continue cooking until it becomes slightly crisp, but not burned. For the Fried Egg and garlic rice please follow the Tosilog recipe Spamsilog - Spam or Luncheon Meat with garlic rice & egg

Spam or Luncheon Meat Ingredients 1 can of Spam or Luncheon Meat Black Pepper to taste Cooking Oil Preparation Method 57

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Put a little cooking oil into a non stick frying pan, heat the oil over a medium heat and cut the luncheon meat into thick slices. When the oil has heated place the meat slices around the pan and fry on both sides until coloured and just starting to crisp. Remove from the pan, drain and serve immediately. For the Fried Egg or Garlic Rice recipes, please refer to the Tosilog recipe

Bangsilog - Bangus - Milkfish - with garlic rice & egg

Ingredients 1 packet of frozen marinated baby milkfish - bangus 1/2 cup cooking oil Defrost the milkfish and drain any excess liquid. Preparation Method

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Tang’s Kitchen Filipino Recip e-book

Heat the oil on high in a large non stick frying pan. Place milkfish in opposite directions, side by side. Lower the heat to a medium-high setting and cook the fish until golden brown. Drain on absorbent kitchen paper towels.

For the Fried Egg and Garlic Rice please follow the Tosilog recipe

Pancakes & Fried egg

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Tang’s Kitchen Filipino Recip e-book

Serves 4 to 5 Ingredients 2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon salt 1 tablespoon sugar Preparation Method 1 In a large bowl, combine all the dry ingredients. Whisk to blend. 2 In another bowl, combine all the wet ingredients. Whisk to blend, and then pour the wet ingredients into the bowl of dry ingredients. Using the whisk, mix just until dry ingredients are moistened; don’t try to make the batter smooth or the pancakes will end up tough. 3 Use a 1/4 measuring cup, portion the batter onto a nonstick pan over medium-low heat. When bubbles begin to form and burst on the surface, flip the pancake over and cook 1 minute more. The pancakes should be a nice medium gold. Top 2, 3 or 4 pancakes with a runny yolk fried egg – see our fried egg recipe under the Tosilog recipe.

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Tang’s Kitchen Filipino Recip e-book

Bacon & Egg Pandesal

Makes 1 Pandesal Ingredients 1 fresh Pandesal 4 rashers of smoked streaky bacon 1 Fried egg Tomato Ketchup or Brown Sauce (optional) Preparation Method

Grill or fry the bacon until cooked, if using streaky bacon you can cook it until it starts to turn crisp. Once your bacon is cooked fry an egg to your liking, then lay out the bacon on one slice of bread and then top with the egg. Spread Tomato ketchup or brown sauce (if using) onto the other piece of bread and place on top of the egg and serve whilst still hot. My own personal preference is for a still runny yolk, which I break and spread evenly over the whole sandwich before putting the top on which I spread with Tomato Ketchup or Brown Sauce. Messy to eat but good!!

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Tang’s Kitchen Filipino Recip e-book

Sandwich Recipes

The Manila Bay Panini - Tuna Melt Panini

Makes 2-3 sandwiches Ingredients 4 - 6 slices of bread 1 can of Tuna (preferably in brine) 2-3 Tbsp of mayonnaise 1/2 Tsp of English or Dijon Mustard 1/2 finely chopped onion, preferably red ½ Tsp of finely chopped dill pickle or sweet pickle relish 1/4 Tsp of Cayenne Pepper - optional Black pepper - to taste

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Tang’s Kitchen Filipino Recip e-book

Salt - to taste 1 slice of American cheese or a handful of grated cheddar cheese per sandwich Preparation Method First drain the tuna in a sieve. You want the tuna to be dry before you add it to the sauce so leave it for 15 - 20 minutes. Meanwhile make the sauce, combining the mayo, mustard and adding salt and pepper to taste. Stir well to combine. Then add just enough of the sauce to the tuna to make it moist, if you add too much the tuna mayo will become runny and be difficult to eat. Here is where choice comes into play, if you like you can lightly stir with a fork so that you still have big chunks of tuna, or you can mash the tuna until it is totally broken down with the mayo which is my preference. I also like to add plenty of pepper to the mixture, as I find that tuna can be a little bit bland. If the mixture is too dry add more sauce and if needed add seasoning to taste. Once you have the mixture to your liking, add the red onion and dill pickle or pickle relish and put in the fridge for 30 minutes to set the mayo and allow the flavours to combine. Once ready, set out the bread slices. If making 3 sandwiches add 1/3 of the tuna mayo evenly across one slice of bread, add the cheese and then top with the second slice of bread. Now spread a little butter on the outside of each slice of bread and put the sandwich into the hot Panini maker, pull down the top and grill until golden brown. Cut into quarters and serve. If you don’t have a Panini maker you can still make the grilled version, which tastes just as good. Still butter the outside of the bread, but heat a dry non-stick frying pan to a low heat and the put the sandwich into the pan grill on each side until golden. Filipino Cheesesteak

Tang’s Kitchen Filipino Recip e-book

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Serves 4 as a snack or 2 as a main course Ingredients For the homemade Tapa 1/2 kilo thinly sliced beef sirloin 1 tablespoon garlic powder 1 teaspoon onion powder 2 tablespoons soy sauce 1 tablespoon cane vinegar 1/2 cup mayonnaise ½ green bell pepper, deseeded and cut into strips 2 tablespoons horseradish - optional 64

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4 submarine rolls, or batards - mini Baguettes. These do taste better, for some reason I don’t understand, if made with asoft bread. 1/2 kilo of cooked Tapa 1 cup of sliced, fried onions, preferably slightly caramelized 3/4 cup shredded cheese, use Mozzarella, if you can Preparation Method If making your own Tapa, the Tapa really needs to be made at least 6 hours in advance and preferably 2 days ahead to marinate. To make the Tapa: mix all ingredients together. Cover and place in the refrigerator for at least 6 hours (preferably 2 days) to marinate the beef. Heat oil in a pan and fry the Tapa until just cooked. In a small bowl, mix together mayonnaise and horseradish (if using). Split the loaves in half. Toast until halves are lightly crisp on the inside. Spread the mayonnaise mix on each side Place a generous amount of Tapa on one side of each loaf. Top with caramelized onions and cheese. Repeat with remaining loaves. Place in a toaster oven, or under a hot grill, uncovered, until the cheese has melted. Serve warm. The traditional way to make these is on a griddle, mixing the peppers, onion, beef and cheese together as they cook ,until they are cooked, melded and melted. If you have a griddle, use that and ignore us. You can also use a frying pan, but cook the onions first, then the pepper, next the beef and lastly mix and melt the cheese and assemble. Navy Golf Clubhouse Sandwich

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Tang’s Kitchen Filipino Recip e-book

Ingredients Makes 1 sandwich 3 slices bread 1 ½ heaped tablespoons of mayonnaise 2 small handfuls of shredded iceberg lettuce 1 fried egg, cooked to your liking 1/2 cooked, skinless, boneless chicken breast, sliced 2 slices of Cheddar of Monterey Jack cheese 4 thin slices of ripe tomato 4 slices of cooked slightly crisp streaky bacon salt and pepper to taste

Preparation Method Take the 2 chicken breasts, if making four sandwiches, rub lightly all over with a little vegetable oil and season on both sides with salt & 66

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pepper. Sear on both sides to colour the chicken an continue to cook until the chicken is cooked through (about 10 minutes, depending on the size), take off the heat and allow to rest for 10-15 minutes before slicing. Now cook 4 slices of bacon for each sandwich, either in a dry frying pan, or under the grill. Cook until the slices start to crisp and then remove from the heat and set aside. Slice the chicken across the breast in even width. Toast the 3 slices of bread on both sides. On one slice add ¼ of the mayonnaise and spread all over. Season to taste with salt & Pepper and add layers of lettuce, tomato, chicken and bacon, using half of the ingredients. Finish the layer with a slice of cheese. Spread the second slice of toast with another ¼ of the mayo and season to taste and put mayo side down on the cheese. Now spread the other side of the bread with mayo, season and repeat the layering process with the remaining ingredients in the same order with the lettuce first, then tomato, chicken and bacon. Once your fried egg is ready, place it on the bacon and then top with the remaining cheese slice. Spread the last piece of toast with the mayo, season and place on top mayo side down. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve.

Batangas Chicken Club Sandwich with Avocado & Lemon Mayonnaise

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Tang’s Kitchen Filipino Recip e-book

This is a really summery sandwich, with the addition of fresh, ripe avocado and lemon mayonnaise. It was named for the beaches of Batangas. Ingredients Makes 1 sandwich 3 slices bread 1 ½ heaped tablespoons of Lemon mayonnaise ½ Ripe Avocado, de-seeded and skinned 2 small handfuls of shredded iceberg lettuce 1/2 cooked, skinless, boneless chicken breast, sliced 2 slices of Cheddar of Monterey Jack cheese 68

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Tang’s Kitchen Filipino Recip e-book

4 thin slices of ripe tomato 4 slices of cooked slightly crisp streaky bacon salt and pepper to taste

Preparation Method Take the 2 chicken breasts, if making four sandwiches, rub lightly all over with a little vegetable oil and season on both sides with salt & pepper. Sear on both sides to colour the chicken an continue to cook until the chicken is cooked through (about 10 minutes, depending on the size), take off the heat and allow to rest for 10-15 minutes before slicing. Now cook 4 slices of bacon for each sandwich, either in a dry frying pan, or under the grill. Cook until the slices start to crisp and then remove from the heat and set aside. Slice the chicken across the breast in even width, now slice your avocado into lengths. Toast the 3 slices of bread on both sides. On one slice add ¼ of the mayonnaise and spread all over. Season to taste with salt & pepper add layers of lettuce, tomato, chicken, bacon, Avocado using half of the ingredients. Finish the layer with a slice of cheese. Spread the second slice of toast with another ¼ of the mayo and season to taste and put mayo side down on the cheese. Now spread the other side of the bread with mayo, season and repeat the layering process with the remaining ingredients in the same order, lettuce first, then tomato, chicken, bacon and avocado and then top with the remaining cheese slice. Spread the last piece of toast with the mayo, season and place on top mayo side down. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve.

Tang’s Kitchen Filipino Recip e-book

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Chicken Salad

Makes 6 sandwiches Ingredients 1 1/2 tablespoons olive oil 1 cup diced onions 1 cup red or green bell pepper, de-seeded and chopped 3 cups shredded cold, boneless, skinned roast chicken 1 1/2 cups mayonnaise 1 tablespoon lemon juice salt and pepper, to taste 12 slices white, wholegrain or brown bread, toasted, unless very fresh 6 Slices of Dill Pickle, chopped

Heat the oil in a frying pan and sauté onions. Caramelize over medium heat for 2 minutes or until onions are translucent and light brown in color

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Tang’s Kitchen Filipino Recip e-book

Add red bell peppers and continue to sauté for another minute. Remove from heat and let the peppers and onions cool. In a bowl, mix together the shredded chicken, mayonnaise, lemon juice, onions, and bell pepper. Season to taste with salt and pepper Serve chicken salad sandwiched between 2 slices of bread.

Cuban sandwich

Cuban Roast Pork Ingredients

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Tang’s Kitchen Filipino Recip e-book

2 pounds pork loin, boneless & rind-less 12 garlic cloves, finely chopped 1 teaspoon salt 1 teaspoon ground black pepper 1 cup orange juice Juice of two limes or 6 calamansi 1 teaspoon grated lime or calamansi peel 1 cup minced onion 2 teaspoons oregano ½ cup olive oil

Mix together all of the marinade ingredients. Cuban PorkPreparation Method Pierce pork loin, to a depth of 2-3 inches 6-8 times with a knife. Pour the marinade over pork loin, put in a plastic bag, and refrigerate for 6 hours.

Roast the loin at 170 degrees Centigrade, basting periodically with the marinade. Roast for about 15 minutes per pound. Bring the pan juices and marinade to a boil and simmer for 10-15 minutes. These juices add great flavor to the Cuban sandwich!

Allow to cool completely before slicing into approximately ¼ inch slices.

Aug. 8

Tang’s Kitchen Filipino Recip e-book

The other Cuban sandwich Ingredients

4 soft baguettes 1/2 pound ham, sliced 1/2 pound Roast Cuban pork, sliced 1/4 pound Swiss cheese, sliced Dill pickles, sliced Mustard Mayonnaise

Preheat a large frying pan.

Cut the bread in half, spread a thin layer of mustard, mayo and the juices from the roast pork and make each sandwich with the ingredients stacked in this order: roasted pork, ham, cheese, and pickles.

Place the sandwiches in the frying pan and the sandwiches for 2-3 minutes on each side, until the cheese is melted and the bread is toasted.

Slice the sandwiches in half and serve. Smoked Ham & Cheese Panini

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Serves 2 Ingredients 4 slices wheat bread 4 slices country ham 2 Tbsp of Mayonnaise and 2 Tsp of Dijon Mustard mixed together, to be divided between 2 sandwiches 6 to 8 slices of smoked cheese, preferably Apple-wood smoked Cheddar or Gouda Butter Preparation Method Assemble the sandwiches: Spread half the mayo mustard mixture on one slice of bread and cover with half the cheese on each slice. Place 2 slices of ham each on top and finish with the slice of bread. Now butter the outside of each slice and bread and grill in the Panini until golden. Don’t have a Panini, no problem, just heat a dry non-stick frying pan to medium and cook the sandwich until golden on both sides and the cheese is melting. Crispy Chicken Fillet

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Fancy a chicken fillet sandwich? Instead of going fast food, why not make your own? Ingredients 1 toasted sesame seed or hamburger bun split in half 1 handful of lettuce, either shredded or whole - optional 1 slice of ripe red tomato - optional 1 red onion ring slice - optional 1 crispy chicken fillet 2 Tsp of ranch dressing Ingredients for the ranch dressing 3/4 cup mayonnaise 1/2 cup buttermilk 2 Tbsp chopped parsley 1 clove garlic, chopped 3/4 tsp onion powder 1 tsp lemon juice 1 tsp Dijon mustard Salt and pepper to taste Preparation Method

Aug. 8

Tang’s Kitchen Filipino Recip e-book

First make the garlic ranch dressing. Combine all of the ingredients and puree in a blender until smooth. To make the crispy chicken fillet, season a boneless chicken breast with salt and pepper. Coat with seasoned flour and deep-fry in hot oil for 6-7 minutes, until crisp and golden. To assemble the sandwich, line the bottom half of burger bun with lettuce, tomato slice and onion ring. Top with crispy chicken fillet, then spoon the garlic ranch dressing over it. Cover with top half of burger bun and serve with fries. Shrimp & Marie Rose Sauce

Also known as the Prawn Cocktail Sandwich In the 1970's, prawn cocktail must have featured on nearly every menu in the UK and at any number of dinner parties - I'm surprised that we didn't get the prawn on the endangered list! Like most popular things it took a downturn and went from hero to zero.

Aug. 8

Tang’s Kitchen Filipino Recip e-book

I think it was due to too much exposure and too many bad versions being served by chefs who couldn't be bothered to produce a quality dish that is quite easy to make - whether it be the sandwich, the actual cocktail, or a salad. I always enjoy eating prawn cocktail, in whichever guise, as long as it has been made with good ingredients and has plenty of prawns, combined with just the right amount of other ingredients. Ingredients Makes 1 sandwich 2 slices of fresh malted granary or brown bread 200g of cooked, shelled, deveined prawns 3-4 tablespoons of cocktail sauce (recipe below) Salt Pepper Cayenne Pepper Handful of Chopped Iceberg lettuce 3 slices of ripe tomato 3 slices of cucumber

Cocktail Sauce - sometimes called Marie Rose Sauce

Aug. 8

Tang’s Kitchen Filipino Recip e-book

This amount will make enough sauce to serve 6 people as a starter or make enough for 5 sandwiches or serve 4 as a salad. Ingredients 10 Tbsp of mayonnaise 3-4 Tbsp of Tomato Ketchup Squeeze of juice of lemon 2 splashes of brandy - optional Salt Pepper Cayenne Pepper - optional

Sandwich Preparation Method Make the cocktail sauce. Whisk together the mayo and 3 tbsp of ketchup - add the fourth only if you have tasted it and prefer something sweeter. Add one to two tbsp of brandy. Don't add too much because you want the sauce to be think, not runny. Add just enough to finish the flavour. Now season to taste with salt and pepper and fold in the prawns to the cocktail sauce. Cover and put in the fridge for 30 minutes to 1 hour. Once the mixture has rested, take the two slices of bread and cover 1 slice evenly with the chopped iceberg lettuce. Then add the cucumber and then the tomato slices. Cover evenly with the prawn cocktail mixture and finish with a squeeze of lemon over the prawn mixture. Top with the other slice of bread and cut in half or diagonal quarters and serve. As I said before, Prawn cocktail is versatile and can be turned into an appetizer or a salad, but more on that elsewhere on Tang’s Kitchen and our British recip e-book!

Tang’s Kitchen Filipino Recip e-book

Aug. 8

I have also used the cocktail sauce to make other sandwiches - with varying degrees of success - it tastes great with seafood, shellfish, tuna or egg, but, to me at least, if I use meat it doesn't taste so good. However, if eaten as a dip - without the prawns - using vegetables like carrot or celery or ready salted potato crisps/chips it tastes great - even the kids like it! Monte Cristo

Makes 3 sandwiches Ingredients For the egg and milk mixture 1 large egg 1/2 cup milk salt and pepper to season 6 slices sandwich bread 6 teaspoons mayonnaise 6 teaspoons Dijon mustard 6 slices ham 6 slices Swiss cheese Potato chips, to serve - optional Preparation Method 79

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Tang’s Kitchen Filipino Recip e-book

Combine the egg and milk in a bowl. Season with salt and pepper; set aside. Take the sandwich bread slices; spread with 1 1/2 teaspoons of mayonnaise and 1 teaspoon of Dijon mustard on one side of each slice. Sandwich 2 slices ham and 2 slices Swiss cheese between 2 slices of bread. Repeat to make a total of 3 sandwiches. Heat a frying pan over a medium heat. Dip one sandwich in the egg and milk mixture until well coated. Grill sandwich for around 2 minutes on each side, until the cheese has melted and the bread is a golden brown colour. Repeat with the remaining sandwiches. 4 Slice each sandwich into half or quarters and serve with potato chips, if desired.

Merienda & Snack Recipes

Shanghai Lumpia

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Also known as Spring Rolls Makes 12 large spring rolls, or 18 – 24 small ones, this depends largely on the size of your wrappers Ingredients 1/4 pound barbeque pork, cut into thin strips 3 mushrooms, finely chopped 1/2 cup mung bean sprouts 1/2 medium carrot, grated 2 tablespoons chopped red bell pepper 2 teaspoons oyster sauce 2 tablespoons chicken broth or stock 1/2 teaspoon granulated sugar a few drops sesame oil, to taste 2 tablespoons oil for stir-frying, or as needed 12 spring roll wrappers 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water 3 cups oil for deep-frying, or as needed, 2 teaspoons dark soy sauce Preparation Method Cut the barbeque pork into very thin strips. Finely chop the mushrooms. 81

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Tang’s Kitchen Filipino Recip e-book

Rinse and drain the mung bean sprouts. Peel the carrot. Shred/grate until you have 1/4 cup. In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside. Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbeque pork. Stir-fry for 1 minute, add the vegetables. Stir-fry for another minute and push up and to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Chicken & Mango Lumpia

Makes 12 large spring rolls, or 18 – 24 small ones, this depends on the size of your wrappers Ingredients 1/2 pound of grilled, boneless, skinless chicken that was brushed lightly with hoisin or duck sauce, before being cooked, cut into strips of hand shredded. 3 fresh mushrooms 1/2 cup fresh ripe mango cut into chunks 2 - 3 Tbsp of Mayonnaise Salt & Pepper to taste 1/2 teaspoon granulated sugar a few drops sesame oil, to taste 2 tablespoons oil for stir-frying, or as needed

Tang’s Kitchen Filipino Recip e-book

Aug. 8

12 spring roll wrappers 1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water 3 cups oil for deep-frying

Preparation Season the mayonnaise to taste with salt and pepper, add the sesame oil and chicken and mango to the mixture, stirring well to coat and combine. Gently fry the mushrooms until just coloured. Cut into fine strips. Once cool stir into the mixture. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels. Allow to cool slightly and serve with Sweet Chilli Dipping Sauce.

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Chicken and Pork Gyoza

Will make up to 3 dozen - 36 dumplings These pan-fried Pot stickers are the perfect start to any meal. Our version combines chicken and pork for double the flavor.

Ingredients for the filling 1 cup ground pork

Tang’s Kitchen Filipino Recip e-book

Aug. 8

1 cup ground chicken 2 cups chopped cabbage 1/2 cup chopped carrots 1/2 cup chopped spring onions 1/4 cup soy sauce 2 tablespoons cornstarch 1 teaspoon salt 1/4 teaspoon black pepper 1 beaten egg 36 dumpling wrappers Ingredients for the Honey Sesame Dipping Sauce 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 teaspoons sesame oil 1 teaspoon oil for pan-frying

Preparation Method Make the filling: Mix ground pork, ground chicken, cabbage, carrots, spring onions, soy sauce, cornstarch, salt, and black pepper in a large bowl until thoroughly mixed. Fill a dumpling wrapper with 1 teaspoon meat mixture. Brush sides with beaten egg and seal. Repeat until done. Place in chiller until ready to cook. Prepare honey-sesame dipping sauce: Whisk together honey, soy sauce, rice vinegar, and sesame oil.

Tang’s Kitchen Filipino Recip e-book

Aug. 8

To cook the dumplings, put the oil in a nonstick pan. Arrange the gyoza neatly in the pan. Turn the heat on to medium and add 1/2 cup water or more if needed. Cover pan and cook for 5 to 7 minutes or until gyoza is cooked. Once the water has evaporated, cook for another 3 minutes or until the bottom of the gyoza is browned. Serve with dipping sauce.

Chicken Siomai

Makes 36 pieces

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Ingredients 400 g ground chicken 100 g pork back fat, chopped finely 1/2 cup chopped shrimp meat 1/4 cup chopped canned water chestnuts 2 tablespoons chopped carrots 2 tablespoons chopped spring onions 2 tablespoons oyster sauce 2 tablespoons sugar 1 tablespoon salt 2 teaspoons white pepper 1 egg, lightly beaten 1/2 cup cornstarch 36 pieces Siomai wrapper 2 tablespoons sesame oil diced carrots and chopped green onions for garnish - optional soy sauce and chili-garlic sauce, to serve

Make the filling: In a large bowl, combine all the ingredients for the filling thoroughly, except for the egg and cornstarch. Add the egg and mix well. Sprinkle cornstarch evenly on the mixture and mix well. Refrigerate the filling for 1 hour. Separate the Siomai wrappers. Place 1 heaping tablespoon of filling in the center of each wrapper. Bring the sides of the wrapper over the mixture, pressing gently. Flatten the bottom by gently tapping each dumpling on a plate. Repeat with the remaining filling. Lightly brush the steamer with sesame oil. Arrange the Siomai in the steamer. Steam for 10 to 15 minutes or until cooked. Garnish with diced 88

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carrots and green onions, if desired. Serve with soy sauce and chiligarlic sauce. To make ahead, form the dumplings and steam for 10 minutes. Let cool then store in the freezer in a container covered tightly with plastic wrap. When ready to eat, thaw then steam for 5 minutes or until hot.

Seafood Skewers with Kimchi Pot stickers

Serves 2

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Ingredients for the Kimchi Pot stickers 1 pack of ready-to-eat Kimchi 1 pack of dumpling wrappers Ingredients for the seafood skewers – makes 4 skewers 4 tiger prawns, shelled and deveined 50 g fresh tuna, cubed 50 g fresh salmon, cubed 4 Fresh mussels Salt and pepper to taste 1 Red Bell Pepper de-seeded and cut into square chunks

Ingredients for the Kung Pao Sauce 18 cloves garlic 2 1/2 tablespoons light soy sauce 4 teaspoons dark soy sauce 3/4 cup water 1 cup rice vinegar 1/4 cup sugar 1 cup cane sugar 1 teaspoon salt 1 tablespoon chili paste equal amounts of cornstarch and cold water Red Bell Pepper Sauce Blacken the skin of 1/2 kilo of red bell peppers by placing them on top of burners on a medium heat. Allow to rest then remove the skin. 90

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Wash the peppers then combine in a blender with; 4 tablespoons Japanese soy sauce, 4 tablespoons sesame oil, 4 tablespoons sugar, 1 tablespoon ground cumin, 3 tablespoons cochujang or Korean chilli paste, 1 tablespoon of freshly crushed garlic Finely blend then set aside Preparation Method Make the Pot stickers. Wrap about a tablespoon of Kimchi in the centre of each dumpling wrapper. Seal well, then steam or fry and steam the pot stickers. Make the seafood skewers: Season the seafood with salt and pepper and lightly cover with the red bell pepper sauce. Grill and continue to baste with bell pepper sauce until cooked. Serve with pot stickers and the Kung pao sauce.

Prepare the Kung pao Sauce Heat some cooking oil in a medium pot and deep-fry the garlic for 4 to 5 minutes at 350ºF or until fragrant and almost blackened. Remove the garlic from the oil and drain on paper towels. In another pot, bring to a boil the light soy sauce, dark soy sauce, and water.

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Decrease the heat to medium and add the fried garlic, rice vinegar, sugar, cane sugar, salt, and chili paste Simmer for 5 minutes or until sugar is dissolved. Add the corn flour and continue cooking to thicken the sauce and until you achieve a fine, smooth consistency.

Crispy Tofu and Mushrooms

Serves 4 Tofu Ingredients 600g of firm tofu block, drain and cut it into 16 squares 3/4 cup flour, seasoned with 1 1/2 teaspoons salt and 1/2 teaspoon black 92

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Tang’s Kitchen Filipino Recip e-book

pepper 1 egg, lightly beaten with 2 tablespoons milk or water 1 1/2 cups Japanese Panko breadcrumbs oil for deep-frying Mushroom Sauce Ingredients 3 tablespoons sake 3 tablespoons mirin 1 1/2 tablespoons light soy sauce 3 tablespoons brown sugar 2 tablespoons butter 1 tablespoon oil 1/2 cup chopped onions 2 teaspoons minced garlic 2 cups chopped fresh mushrooms - shiitake, button, or oyster 1/2 tablespoon cornstarch dissolved in 1/2 tablespoon water Salt and pepper to taste 3 tablespoons of chopped green onions or leeks

Dredge the tofu squares in seasoned flour, dip in the egg, then coat with the breadcrumbs by gently pressing the tofu into them for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels. Make the mushroom sauce: Combine he sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside. In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until they are translucent. Add the garlic and cook until fragrant. Over high heat, add mushrooms and cook until they are tender, for about 2 to 3 minutes. Add the soy sauce mixture and mix well. Add the dissolved cornstarch and let mixture thicken slightly. Season with salt and pepper and mix well. Add green onions or leeks and give the mixture a quick stir. 93

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Arrange the tofu squares on a serving dish, pour the mushroom sauce on top and serve immediately.

Monay with Tuna

American Tuna Salad Monay - Roll Makes 2-3 sandwiches Ingredients 4 - 6 slices of bread

Aug. 8

Tang’s Kitchen Filipino Recip e-book

1 can of Tuna - preferably in brine 2-3 Tbsp of mayonnaise 1/2 Tsp of English or Dijon Mustard 1 Tsp of diced celery 1 1/2 Tsp of chopped Dill Pickle 1/2 finely chopped onion, preferably red 1/4 Tsp of Cayenne Pepper - optional Black pepper - to taste Salt – to taste 4 - 6 leaves of shredded lettuce, ideally Arugula - optional 6 - 8 slices of ripe tomato - optional Preparation Method First drain the tuna in a sieve. You want the tuna to be dry before you add it to the sauce so leave it for 15 - 20 minutes. Meanwhile make the sauce, combining the mayo, mustard onion, celery and dill pickle and adding salt and pepper to taste. Stir well to combine. Then add just enough of the sauce to the tuna to make it moist, if you add too much the tuna mayo will become runny and be difficult to eat. Here is where choice comes into play, if you like you can lightly stir with a fork so that you still have big chunks of tuna, or you can mash the tuna until it is totally broken down with the mayo which is my preference.

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Tang’s Kitchen Filipino Recip e-book

I also like to add plenty of pepper to the mixture, as I find that tuna can be a little bit bland. If the mixture is too dry add more sauce and if needed, add seasoning to taste. Once you have the mixture to your liking, put in the fridge for 30 minutes to set the mayo and allow the flavours to combine. Once ready, set out the bread slices and one slice place a bed of the shredded lettuce and then 2-3 slices of tomato evenly across the lettuce. If making 3 sandwiches add 1/3 of the tuna mayo evenly across the tomato and then top with the second slice of bread. Cut into quarters and serve. Ensaymada

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Traditional Ensaymada

Makes 10 Ensaymadas Ingredients 1 cup milk, lukewarm 1 tablespoon instant yeast 1 teaspoon salt 2 tablespoons refined sugar 1 egg 3 cups bread flour 2/3 cups all-purpose flour zest of 1 Lemon 1/4 cup butter, unsalted

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Filling Ingredients 1/3 cup unsalted butter, softened 1/2 cup quezo de bola, grated Topping Ingredients soft butter, unsalted grated cheese quezo de bola refined sugar

Preheat oven to 360°F. Grease Ensaymada molds. Dust with flour and set aside. Dissolve the yeast in the milk. Add the rest of the ingredients except the butter. Using the dough hook attachment, knead at low speed in the electric mixer for approximately 4 minutes. Add butter and knead at medium speed for 8 to 10 minutes until the dough is well developed. The dough will be soft and sticky. Set aside, covered, and allow dough to rise for 45 minutes. Using a weighing scale, scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow the dough to rest for 25 minutes. Turn the dough pieces upside down and roll with a rolling pin into a very thin oval shape. Brush with soft butter. Grate cheese on top. Roll dough into a rope. Rest for another 15 minutes.

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Tang’s Kitchen Filipino Recip e-book

After resting, swirl dough like a snail and place in floured molds. Allow the dough to proof until almost doubled in size. Bake until golden brown, for approximately 15 to 20 minutes. Cool completely before taking the Ensaymada out of the molds. Brush with soft butter and grate the cheese on top. Sprinkle with sugar.

Trio of Empanadas

Aug. 8

Tang’s Kitchen Filipino Recip e-book

Makes 24 Ingredients for the dough 2 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1 cup cold unsalted butter, cubed 1 egg, beaten 4 to 8 tablespoons ice water egg wash - 1 egg beaten with 1 tablespoon water Ingredients for the meat filling 3 teaspoons extra virgin olive oil 1/2 cup diced Spanish chorizo 1/2 cup ground beef 100

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Aug. 8

3 tablespoons cubed onion 3 tablespoons cubed carrots 3 tablespoons cubed celery 1 clove garlic, minced 1 tablespoon tomato paste 1/4 cup chicken stock 1/4 cup frozen peas salt and pepper to taste

Ingredients for the vegetable filling 3 tablespoons extra virgin olive oil 1 1/2 cups cubed shiitake mushrooms 1/4 teaspoon salt 1/4 teaspoon pepper 3 sprigs thyme, chopped, or 1 teaspoon dried thyme 1/2 cup cubed squash 2 tablespoons finely diced onion 1/4 cup dry white wine 1/2 cup packed roughly chopped spinach leaves Ingredients for the cheese, fruit, and nut filling 1/4 cup dry white wine 6 dried figs or dried apricots, diced - about 1/2 cup 1 teaspoon honey 1 sprig rosemary or 1/2 teaspoon dried rosemary 1/2 cup diced brie 1/4 cup toasted pine nuts or chopped toasted almonds 1/4 teaspoon finely grated lemon zest Preparation Method Make the dough; sift the flour and the salt together. Cut in the butter until the mixture resembles coarse crumbs. Make a well in the center 101

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and add the beaten egg and 2 tablespoons of ice water. Stir with a fork until the dough starts to come together. Add more water if dough is dry and crumbly. Prepare the dough: Transfer dough to a work surface and knead just until it forms a ball. Do not over knead. Divide into 2 portions. Cover in plastic wrap and refrigerate for 30 minutes. Make the meat filling: Heat a skillet and add oil. Cook chorizo until golden brown. Transfer to a plate. Return skillet to heat and add ground beef; cook until browned. Season with pepper. Add the cooked ground beef to the chorizo. Heat the skillet again with more oil. Sauté carrot, onion, celery, and garlic for 3 minutes. Add tomato paste and cook for a minute. Add ground beef and chorizo. Pour in chicken stock. Simmer until most of the liquid has evaporated, about 5 minutes. Put mixture in a food processor and pulse 6 times to roughly chop the mixture. Stir in drained peas. Season with salt as needed. Make the vegetable filling: Heat a skillet and add 2 tablespoons oil. Sauté mushrooms and season with salt and pepper. Add thyme and cook 5 minutes more. Transfer to a bowl. Return the pan to the heat and add remaining oil. Cook squash and onions; season with salt and pepper. Cook until softened. Add back the mushrooms and pour in the wine. Simmer until most of the liquid has evaporated. Stir in spinach. Cool. Make the cheese, fruit, and nut filling: In a saucepan, combine wine, figs, honey, and rosemary. Simmer, stirring occasionally, until liquid has almost completely evaporated. Transfer to a bowl and cool. When cool, remove the rosemary sprig and add brie, nuts, and lemon zest. Blend to combine. Preheat oven to 400°F. Line a baking tray with greaseproof or wax paper.

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Thaw the dough. Roll out each dough into 12–inch squares. Place one sheet on a tray and cover with greaseproof paper. Place the second sheet of dough on top. Cover with plastic wrap and refrigerate for 10 minutes. Cut each sheet of dough into twelve 3x4-inch pieces. Brush the edges with egg wash. Place a heaping tablespoon of the desired filling on half of the dough. Fold over to form a rectangular pouch. Seal the edges with a fork. Do the same for all the dough. Arrange the filled pastries on a greased baking tray. Brush tops with egg wash. Bake for about 15 minutes or until golden brown. Rotate pans once, halfway through cooking.

Egg & Apple Pandesal

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Makes 4 Pandesal

Ingredients

4 large, fresh Pandesal 1 eating apple, core and sees removed, skin left on 4 large hard-boiled eggs, shelled and roughly chopped (Cook in boiling water for 7 minutes, refresh in cold water to stop the cooking process and leave to cool in the cold water for 15-20 minutes before chopping.) 1 tsp of Dijon or English Mustard 8 tsp of Mayonnaise A pinch of salt Lots of Ground Black Pepper

Preparation Method

Combine the mayonnaise and mustard in a bowl, season with salt and pepper and stir well to properly combine. Taste, adjust seasoning to taste and when happy add the chopped egg and apple pieces. Stir well to coat and then, this is important, cover the bowl and put in the fridge for at least 30 minutes for the flavours to meld. I know you

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made it and you want it now. Well, suck it up and wait, I promise in 30 minutes it will taste better. Generally, the dressing for any sandwich is best made well in advance, kept refrigerated and the sandwich made just as it is about to be consumed – especially if you toast the bread.

After 30 minutes split the Pandesal in half, generously top one half and add the other to complete. You can, of course, add lettuce and tomato to this if you wish.

Tikoy-Langka Turon \

Makes 4

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Ingredients

2 pieces of banana, sliced in half, lengthwise 1/4 cup muscovado sugar 100g of bottled jackfruit in syrup 4 pieces of large lumpia wrapper 4 pieces Tikoy, thinly sliced 1 egg white oil for frying

Preparation Method Coat the banana slices in muscovado sugar. Set aside. Pat the jackfruit pieces dry with a paper towel. Lay a lumpia wrapper on a flat work surface. Place a piece of Tikoy in the center of the wrapper, then top with banana slices and jackfruit. Brush the sides of the wrapper with egg white and roll tightly. Repeat with remaining ingredients. Fry in oil until golden brown.

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Appetizers & Light Bites

Beef Tapa

This is an easy beef Tapa recipe with papaya Atchara (pickled grated papaya, or other vegetables). Serve with fried rice and fried egg as a dish usually called “tapsilog” meaning tapa, sinangag (fried rice) and itlog (egg) or use it to make our Filipino Chesesteak. Ingredients 1 kilo sirloin beef, sliced thin 2 tablespoons soy sauce 4 tablespoons salt 1 1/2 tablespoons sugar 4 cloves garlic, crushed 1/2 teaspoon pepper

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Preparation Method Put all ingredients in a bowl and mix well. Keep in the refrigerator for at least 2 days before frying.

Corned Beef Hash

Serves 2 Ingredients 1 chopped ripe red tomato, small dice 1 can corned beef 1 small red onion, finely diced 2 small red or yellow potatoes, small dice olive oil, sea salt and freshly ground black pepper, to taste Preparation Method Peel the potatoes and boil them until they are fairly cooked but not mushy. Set aside to cool. Heat the olive oil and butter in a large pan or skillet over medium-high heat. Sauté the onion until soft and translucent. Add the potatoes, tomatoes and corned beef. Add salt and

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pepper to taste. Stir well, lower the heat, cover the pan and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes. If you prefer your corned beef hash crusty, raise the heat to mediumhigh and cook uncovered. Stir, let the hash sit for a while and then stir again and continue cooking until it becomes crusty but not burned.

Chorizo and Cheese Patacones

Use Saba (Plantain) to make a savory Latin American-inspired appetizer.

Serves 3 109

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Tang’s Kitchen Filipino Recip e-book

Ingredients 2 large unripe saba bananas - green but not too firm, peeled corn or canola oil for shallow-frying, plus more for the chorizo as needed 1 cup crumbled Spanish chorizo 1/2 cup grated cheese - cheddar, Parmesan, queso de bola, or Manchego 1/4 cup roasted red bell pepper strips or sliced pimientos

Preparation Method Slice each banana into 6 (1/2-inch) pieces. Heat the oil in a medium frying pan or wok. Fry the bananas in batches until just lightly golden. Drain on paper towels. Place one fried banana slice in between two sheets of parchment paper. Flatten using a small rolling pin or the bottom of a glass. Repeat with the remaining banana slices. Using the same pan fry the flattened bananas again until crisp. Drain on paper towels and set aside. Heat 1/2 tablespoons oil in another frying pan. Fry the chorizo until lightly browned but not crisp. Drain on paper towels. Top each fried banana chip with a spoonful of chorizo and grated cheese. Broil or toast in a turbo broiler or oven toaster, just until the cheese melts. Top with 2 short strips or roasted bell pepper or sliced pimientos. Serve hot. 110

Tang’s Kitchen Filipino Recip e-book

Aug. 8

Smoked Bangus Croquettes

Ingredients 1 cup of Smoked Deboned Milkfish, flaked 1 clove garlic, finely chopped 1/2 teaspoon salt dash of black pepper 10 baby potatoes, boiled, peeled, and mashed 3/4 cup milk 2 tablespoons butter 2 tablespoons chopped green onions 2 eggs 2 cups Panko breadcrumbs Preparation Method Heat the oil to medium heat and sauté the garlic. Add the fish and season with salt and pepper. Add the mashed potatoes and the milk and continue to cook until mixture is almost dry. Add the butter and green onions mixing well. Form the mixture into oval-shaped croquettes. Beat the egg. Dredge each croquette in flour, dip in egg then roll it over bread crumbs. Lay the croquettes on a tray, cover and refrigerate for at least 30 minutes before frying.

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Potato, Ham, and Cheese Rolls

Makes 16 Ingredients 500g of potatoes, washed and cleaned salt, to season 2 sprigs thyme 1 bay leaf 5 black peppercorns 20g of spring onions, chopped 80g of white onions, chopped pepper, to season 8 pieces of lumpia wrapper 4 slices ham, chopped into 1 inch pieces 16 matchsticks of Cheddar cheese 8 pieces lumpia wrapper oil for frying 112

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Preparation Method Bring a pot of water to a boil. Season potatoes with salt and add thyme, bay leaf, and peppercorns. Cook the potatoes until tender when pierced with a fork. When cooked, strain the potatoes and remove the skins. Chop into pieces and transfer to a mixing bowl; mash with a fork. Add the spring onions and white onions to the mashed potatoes. Season with salt and pepper and mix well. Lay a lumpia wrapper onto a flat surface. Place a piece of ham, a stick of cheese, and a tablespoon of the potato mixture onto the wrapper, and roll as you would a lumpia. Repeat with the remaining ingredients. Heat the oil in a nonstick pan and fry the rolls until golden brown. Serve hot.

Tuna Caper Dip

To make the tuna-caper dip, mix together 10g of capers and 2 x 180g cans of tuna in vegetable oil. Using a mortar and pestle, pound the mixture until it becomes a purée. Taste the mixture and add more capers, if desired, continuing to pound until smooth. Add the juice from half a lemon and stir. Drizzle with olive oil and season with salt and pepper.

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Pork Adobo Flakes with Kesong Puti Sandwich

Makes 2 sandwiches Ingredients Pork Adobo flakes 2 hamburger buns – Sesame seed or plain 1 tablespoon of mayonnaise Kesong Puti slices or chunks Preparation Method To make the Pork Adobo flakes, flake the leftover Adobo meat and stirfry in a little cooking oil until the flakes start to crisp. Pour off the excess oil, leaving only the Pork Adobo flakes Spread each of the buns with ½ Tbsp of mayonnaise. Fill buns with Kesong Puti slices or cubes and top with adobo flakes

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Glazed Chicken Popcorn

Serves 4 Ingredients 250g boneless chicken breast fillet 1/4 teaspoon salt egg white of 1 egg 1/4 cup of cornstarch oil for deep-frying Ingredients for the glaze 1/4 cup soy sauce 1/4 cup honey 1/4 cup rice wine

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1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon brown sugar Preparation Method Cut chicken fillet into small cubes. Marinate the in salt for 40 minutes. Add the egg white and cornstarch and mix together well. Deep-fry chicken pieces in hot oil until crisp; drain. Whilst the chicken is deep frying, in a saucepan, combine all ingredients for the glaze. Let simmer and allow to the sauce to reduce for 5 minutes. Add the fried chicken pieces; toss. Serve immediately.

Crab Cakes with Roasted Red Bell Pepper Sauce

Serves 6

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Ingredients For the roasted red bell pepper sauce 1 large red bell pepper 1 cup mayonnaise 1 tablespoon red wine vinegar 1/8 teaspoon salt 1/8 teaspoon pepper

Ingredients for the crab cakes 1 pound crab meat 1 cup fresh breadcrumbs 1/3 cup scallions, chopped finely 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1 egg, beaten 1 tablespoon lemon rind 1 tablespoon lemon juice 1/4 tablespoon old bay seasoning 1/8 teaspoon salt 1/4 teaspoon pepper 1/3 cup Japanese breadcrumbs corn oil for sautéing Preparation Method Pepper Sauce Roast the bell pepper over open flame and char the skin. Once the skin is charred all over, place in a paper or plastic bag. Allow to sweat for a few minutes. Remove the skin. Slice bell pepper in half and remove

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seeds. Place in a blender together with the rest of the ingredients for the sauce. Puree until smooth. Adjust the seasoning with salt and pepper, according to taste. Transfer to a serving bowl. Serve with crab cakes. Crab Cakes Place all ingredients, except for Japanese breadcrumbs and corn oil, in a large bowl and mix well to combine. Using a 1-tablespoon measuring spoon, scoop a heaped tablespoon of crab mixture and form into a patty. Repeat until done. Dredge patties one by one in Japanese breadcrumbs until well-coated. In a saute pan, heat oil over medium heat. Cook the crab cakes for 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with roasted red bell pepper sauce. Garlic Mushrooms

Serves 3

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500g of fresh mushrooms 2 tablespoons butter 1/2 tablespoon oil 2 tablespoons minced garlic Salt and pepper to taste chopped parsley for sprinkling

Preparation Method Wash and chop the mushrooms Heat the butter with the oil in a pan until the butter is melted and starts to foam. Add the garlic and saute until fragrant. Add the mushrooms and saute for 2 minutes. Season with salt and pepper and saute for another 2 minutes Transfer to a serving dish and sprinkle with chopped parsley, if desired. Golden Crumbed Kesong Puti with a duo of Chilli Guava and Garlic Mayonnaise Dips

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Serves 4 Ingredients ½ kg of Kesong Puti, cut into 1 – 1 ½’ Cubes 1 egg, beaten 1/2 cup breadcrumbs, preferably Panko 1/4 to 1/3 cup of flour Salt and Pepper to taste Dash of cayenne pepper - optional Oil for deep frying

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Preparation Method Season the flour with the salt, pepper and Cayenne and dredge each cheese cube in the mixture. Roll each in the beaten egg and then roll in breadcrumbs, pressing lightly, as needed, to make them adhere. Fry in the hot oil until golden brown and serve hot with our Chilli Guava dip, recipe available from the Inihaw recipe section and/or with Garlic Mayo. Garlic Mayonnaise Dip Ingredients 4 peeled crushed garlic cloves 4 heaped Tbsp of mayonnaise Salt and Pepper to taste Garlic Mayonnaise Dip Preparation Method To make a simple garlic mayo allow 1 peeled clove of garlic and one heaped Tbsp of mayo per person. Gently fry the crushed garlic in a little oil until fragrant and lightly coloured. Sieve to remove the oil and leave to cool. Once cool tip the garlic into the mayo, taste, season as needed and refrigerate for at least 30 minutes before use to allow the flavours to develop Kwek Kwek

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Kwek kwek is commonly sold along the streets of Manila and in many other places in the Philippines. It is made of hard-boiled Quail eggs individually dipped in an orangetinted batter and then fried until golden brown. Makes 20-24 Kwek Kwek Ingredients 24 hard boiled Quail eggs, cooled and shells removed 1 cup flour 1/4 cup cornstarch 1/4 tsp baking powder 3/4 cup water

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1/2 tbsp annatto powder 1/2 tsp salt 1/2 tsp freshly ground black pepper Cooking oil for frying Preparation Method

Place the cornstarch in a container and dredge the boiled, shelled quail eggs. Set aside. Dilute the anatto powder in warm water. In a bowl, mix together the flour, cornstarch, baking powder, salt, ground black pepper and diluted annatto powder. Mix well. Set the mixture aside for at least 30 minutes. Place the hard boiled quail eggs in the bowl and coat with the batter evenly. Add oil in a wok and once hot, add quail eggs one at a time, make sure eggs are coated with the batter.

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Remove from wok, drain then serve with vinegar dip.

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Ground Pork Omelette

Tortang Talong Recipe, Serves 6 Ingredients 1 pound of ground pork 1 small onion, chopped 3 cloves of garlic, crushed 1 small tomato, chopped 2 pieces of bay leaf salt and freshly ground black pepper to taste

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6 slender eggplants, preferably 6- to 8-inches long 6 large eggs canola oil Preparation Method Fry the pork in a pan over medium high heat. Stir and crumble until completely broken down into individual mince and browned, around 12 to 15 minutes. Transfer to a plate but leave the fat and juices behind. Saute the onions in the pork fat until fragrant and softened, for no more than about 5 minutes. Add the garlic and fry gently until lightly browned. Add the tomatoes and saute until softened, about 5 minutes. Place the pork back in the pan. Add the bay leaves, salt, and freshly ground black pepper and simmer over a low heat for another 15 minutes. Transfer to a plate and set aside. Make a shallow cut lengthwise along the eggplant. Grill the Eggplants, mostly skin side up, under a medium high heat until shriveled and soft, about 10 to 15 minutes. Transfer to a plate and cover with a clean towel to make the eggplants sweat as they cool. Once cool to the touch, peel the skin off and discard but leave the stem intact. With your fingers, pull the eggplant apart so that it flattens like a deflated balloon. Make the omelets one at a time. Turn the grill onto medium heat and add just enough oil to a six-inch, preferably, non-stick frying pan, to coat it. Turn the heat up to medium, crack an egg in a small bowl and beat with a whisk or fork. Pour the egg into the pan and add a pinch of salt. Shake the pan to get the egg to coat the pan. Lay an eggplant on the egg. Sprinkle some sauteed ground pork, about half a cup, on top of the eggplant. Let this cook until the edges begin to set and put the pan under the broiler. Cook the omelet under the broiler until the top browns, about 5 minutes.

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If you prefer to finish the omelet on the stovetop, just carefully flip the omelet using a spatula and cook the other side. Serve warm with banana ketchup.

If using a bigger pan, i.e. eight-inch, double the egg, eggplant and pork quantities and cut in half to serve 2 so that you only make 3 omelets.

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Beef Recipes Sinigang with Beef

Sinigang is a tamarind based soup. Like other sinigang dishes, this recipe uses tamarind to make the soup sour. Ingredients 1 kilo of beef brisket whole or cut into cut into cubes 150g tamarind fruit 1 bunch kangkong, washed 1 piece Radish 1 bunch string beans 3 pieces of Green Chilli 250g of taro root 2 medium size tomatoes, chopped 1 large red onion, quartered Salt, Pepper and patis sauce

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Preparation Method Boil the tamarind in a pot with water, about 3 cups, adjust if necessary. Cook until the tamarind becomes tender. Remove the tamarind from the pot and transfer to a bowl then mash it with a fork until the juices comes out. Then put it again in the pot and stir. Strain the contents of the pot with a colander and pour it into another container to get the broth from the tamarind. Press it until the juices have been extracted. In another pot boil the beef for about 5 minutes. Remove the liquid and scum then wash the meat. Then replace the water by filling the pot just enough to cover the meat. Boil until the meat is cooked and tender. Add in the salt, onion, tomatoes and Taro Root. Boil until the Taro Root is cooked. Then add in the string beans and radish. Simmer for about 3 minutes. Pour in the tamarind broth, leaves and green chilli. Season with salt or fish sauce (patis) and serve hot.

Beef Nilaga - Beef Stew

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Ingredients 3/4 Kilo beef, cut into 2 inch cubes 2 pc beef stock cubes dissolved in 4 cups of boiling water or 4 cups beef stock 1 Tsp of whole peppercorns 1 medium sized red onion, sliced 2 medium size carrots, cut into four 3 medium size potatoes, cut into four 1 small pechay 1 small cabbage, cut into four Salt to taste MSG

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Preparation Method Boil the beef until tender with peppercorns and onion in a pot with the soup stock or the water with the dissolved bouillon. Add water if necessary to avoid drying up. Cover and simmer for 30 minutes. Add the carrots and potatoes and simmer until potatoes are cooked. Then add the remaining ingredients and put salt and MSG according to your taste. Serve hot.

Beef Tapa

Ingredients 1 kilo sirloin beef, sliced thin 2 tablespoons soy sauce 4 tablespoons salt 1+1/2 tablespoons sugar 4 cloves garlic, crushed 1/2 teaspoon pepper

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Preparation Method Put all ingredients in a bowl and mix well. Keep in the refrigerator for at least 2 days before frying. See Tapsilog recipe for frying instructions

Bistek Tagalog

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Serves 4 to 6 Ingredients 1/4 cup calamansi juice 1/3 cup soy sauce 1/4 teaspoon freshly cracked black pepper 1/2 kilo tenderloin beef, thinly sliced corn oil, for frying 1 potato, cut into strips 1/4 cup butter, for searing 2 large onions, sliced into rings 1/4 cup water Preparation Method In a bowl, mix together calamansi juice, soy sauce, and black pepper. Add the tenderloin beef slices and marinate for 15 to 20 minutes. In a sauté pan, heat oil. Fry the potatoes until golden. Drain on a paper towel; set aside. In another pan, melt 2 tablespoons butter; sear the beef slices on high heat in batches. (Drain marinade and reserve for later). Add butter as needed. Once beef is cooked, add onion rings and cook until translucent. Add the marinade and water, and allow to simmer for 2 to 3 minutes. Before removing from heat, add the fried potato strips and mix in with the beef mixture for 1 minute. Serve immediately.

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Beef Asado

Ingredients 1 kg of beef, cut into thin slices 2 potatoes, peeled and cut into 6 pieces 1 big onion, peeled and cut into cubes 1/2 head garlic 1 tsp black pepper 1-1/2 cups of vinegar 2-1/2 Tbsp cooking oil 1 piece Bay Leaf 1 Tsp salt 2 Tbsp soy sauce 2 small red or green pepper, de-seeded and cut into slices 2 Tbsp achuete juice 2 tomatoes, cut into small pieces Preparation Method Place the meat in a saucepan and add vinegar, pepper, the garlic, salt, bay leaf and soy sauce. Allow it to boil for 5 minutes. Add 2 cups water and let boil until meat is tender. Fry the potatoes until golden brown, and set aside.

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Saute garlic, onions and tomatoes and then put all ingredients together in a pan Add the actuate juice to the mixture and cook until done. Serve hot with rice

Beef in Oyster Sauce

Ingredients For the beef 350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce Pinch of sugar Salt and freshly ground black pepper 2 Tbsp groundnut oil 3 cloves garlic, finely chopped 136

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1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry Ingredients for the Oyster Mushrooms 1 tsp groundnut oil 100g/3½oz Oyster Mushrooms Dash of Chinese black rice vinegar or balsamic vinegar Dash of light soy sauce Preparation method For the beef, place the fillet in between two sheets of cling film, bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve.

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Beef Menudo

Ingredients 1 kilo oxtail 2 tablespoons butter 1 head garlic, chopped 1 medium onion, chopped 1 red bell pepper, de-seeded and cubed 1 green bell pepper, de-seeded and cubed 1 cup Chorizo de Bilbao, diced 1 cup tomato sauce 1 cup cooked garbanzos Salt and Pepper to taste

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Preparation Method Clean and wash the oxtail. Pressure cook for about 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into 1/2 inch cubes. In a casserole heat butter and sauté garlic and onion, add red and green peppers. Stir fry for 2-3 minutes. Add the chorizo and oxtail and tomato sauce. Simmer over a low heat for about 10 minutes, add garbanzos. Season with salt and pepper

Beef Kare Kare

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Ingredients 1 Oxtail ½ kilo of Beef Leg 4 eggplants 2 bundles of Sitaw or string beans 1 bundle of Pechay 1/4 head of cabbage 6 cups of water 1/2 cup of achueta seed for coloring (diluted in 1/2 cup water) 1/4 cup cooking oil 1 head garlic, chopped 1 onion, sliced 1 cup ground peanuts 1 cup toasted ground rice salt banana blossoms Preparation Method Boil the oxtail and oxleg in water until tender. Cut into desired pieces and set aside. Soak achuete seeds in water. Squeeze to bring out the coloring. Set aside. Cut vegetables into desired pieces. Boil water, drop sitaw and parboil. Remove sitaw and set aside. Do likewise to eggplant and banana blossom. Saute garlic and onion in cooking oil and add salt and achuete juice. Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice. Bring to a boil then add in the meats. Just before removing from the heat, add the vegetables.

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Filipino Beef Curry

Serves 4 Ingredients 1 kilo of Beef, cut into large cubes 3 potatoes, quartered 2 carrots, cut into cubes 2 bell peppers 1 red & 1 green, deseeded and cut into cubes 1 cup coconut milk 3 tablespoons curry powder dissolved in 1/2 cup hot water 1 onion, chopped 3 cloves garlic, minced 1 cup water 2 tablespoons fish sauce - patis 1/4 teaspoon chili flakes - optional 3 tablespoons vegetable oil salt and pepper to taste

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Preparation Method Part 1 In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside. Part 2 In the same pan, saute garlic and onion until soft. Add pork then stir cook sauteing until color turns to light brown. Add fish sauce, dissolved curry powder and water then simmer for 15 minutes or until meat is tender. Add bell peppers, fried potatoes and carrots then simmer for another minute. Add milk, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring. Remove from heat and transfer to serving plate. Serve hot with steamed rice and mango chutney.

Beef Salpicao

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Ingredients 1/4 kilo of trimmed beef tenderloin, cut into 1 inch cubes 1 to 2 Tbsp of liquid seasoning 1 tsp of black peppercorns, freshly cracked 2 Tbsp of olive oil 2 Tbsp of garlic, minced fried garlic chips for garnishing - optional Preparation Method In a bowl, marinate the beef cubes in liquid seasoning and peppercorns for at least 10 minutes andsSet aside. In a preheated saucepan with the olive oil sauté the garlic over a medium heat until a light golden brown Then put in the marinated beef and continue sauteing until the beef is cooked to your desired doneness. Transfer to a serving dish and top with fried garlic chips.

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Pork Recipes

Pork Menudo

Ingredients 2 cup of diced pork, dice after cooking 1 cup of diced liver 3 potatoes, peeled and diced 144

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1/2 cup garbanzos 1/2 cup of carrots, peeled and diced 3 medium-sized tomatoes, finely chopped 3 segments of peeled garlic, pounded or minced 1 onion, chopped 1/2 cup of deseeded diced red and green pepper 1/2 tsp of paprika 2 tablespoon of lard or oil Salt and pepper to taste

Preparation Method Simmer the pork in water until tender, allow it to cool and then dice. Saute the garlic, onion, and tomatoes in the oil or lard until softened. Add the pork and liver and continue sauteing for another 5 minutes. Add the water, salt, and paprika. Then add the potatoes, carrots, red and green pepper, and cooked garbanzos. Cook until potatoes are done. Season to taste and serve with rice

Pork Adobo

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This classic adobo recipe strikes a balance between the acidity of the vinegar and the saltiness of the soy sauce. Serves 6 Ingredients 1 tablespoon cooking oil 12 cloves garlic, crushed 1/2 tablespoon black peppercorns, cracked 2 kilos pork shoulder, boneless and rind-less – Kasim cut into 2-inch cubes 1/2 cup vinegar 1/4 cup soy sauce enough water to cover the meat Preparation Method

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Heat the oil in a pot over medium heat. Sauté garlic and black peppercorns until garlic is brown and fragrant. Add the pork and sauté until the meat is browned. Add the vinegar, soy sauce, and water. Reduce the heat to low, simmer until oil has been rendered from the pork fat. Continue to cook to reduce the sauce and thicken it. Serve hot with rice and store leftovers in the refrigerator until you are ready to use, or make Pork Adobo flakes for a sandwich or snack. Pork Caldereta

Serves 4

Ingredients 500g pork liempo or spareribs, cut into serving pieces 250g tomato sauce 1 large onion, minced 3 cloves garlic, minced 3 large potatoes, cubed 2 large carrots, cubed 2 red and green bell peppers, de-seeded and diced 3-4 cups water 147

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1 can or 85g of liver spread or peanut butter 1/4 cup vegetable oil 2-3 hot chilli, chopped optional 1/4 cup cheese, grated or cubed optional 1 cup soda (7-up or Lemonade) optional Preparation Method In a pan heat the oil and fry the potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and sauté gently the garlic and onions. Add the pork and saute until browned. 3. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. 4. Add the carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. 5. Adjust seasoning with sugar, salt and pepper according to taste. 6. Add cheese and simmer for another 2 minutes or until the sauce thickens. 7. Transfer to serving plate and serve with steamed rice.

Paksiw na Pata with Beer

Paksiw na Pata with beer is almost the same as the well known Paksiw na Pata which is pork leg stewed in vinegar, soy sauce, sugar and 148

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spices. The only difference is the addition of beer, designed to give the Paksiw na Pata more flavor. Beer can be used to enhance the flavor of many dishes, including, believe it or not, pork barbecue marinade.

Serves 6

Ingredients 1 large pork pata, cut into serving pieces 1 cup of beer 1/2 cup dried banana blossoms, cleaned and soaked in water 1 clove of garlic, crushed 1 small Bay leaf Several Oregano leaves or 1 Tsp of Dried Ground Oregano 1/2 cup of vinegar Salt, soy sauce and pepper to taste 6 pieces saba banana, fried Brown sugar to taste, about 4 Tbsp Preparation Method Wash and clean the Pata pieces and place in deep saucepan. Add the beer and enough water to cover and cook until tender. Add the rest of the ingredients except bananas and continue cooking for another 45 minutes to 1 hour. Add the bananas and simmer for 5 minutes more. Remove from the heat, allow the Paksiw to rest for 10 minutes and serve with rice

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Liempo Pork Belly Pininyahang

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Serves 2 to 3 Ingredients 1 cup pineapple juice 1/2 cup ketchup 1/4 cup soy sauce 2 tablespoons brown sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 11/2 teaspoons salt 1/2 teaspoon black pepper 500 grams pork belly, sliced into 3/4-inch-thick pieces Preparation Method 151

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Mix all ingredients together except for the pork belly. Pour marinade over pork belly and marinate in the refrigerator for 2 to 3 hours. Grill pork belly over medium-hot coals while basting with the leftover marinade. Bring leftover marinade to a boil and serve on the side.

Pork Afritada Serves 8

Ingredients 1 1/2 kilo pork kasim - shoulder, cubed 2 large onions, quartered 1+1/2 kilos very ripe tomatoes, quartered 152

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1 whole head garlic, pricked all over with a toothpick 2 pieces bay leaf 3 tablespoons vinegar 4 pieces potatoes, quartered 2 red peppers, de-seeded and cut into strips 2 green peppers, de-seeded and cut into strips salt to taste freshly ground pepper to taste Preparation Method In a large casserole, brown the pork cubes. Remove, and set aside. Saute the onions and tomatoes and cook until the tomatoes are very soft. Return the meat. Add the whole garlic, bay leaves and vinegar. Simmer until meat is becoming tender. Add the potatoes and cook until they and the pork are tender. Add the red and green peppers in the last few minutes of cooking. Season with salt and pepper

Boneless Crispy Pata

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Crispy Pata is one of the all time favorite Filipino dishes served at special occasions and in authentic Filipino restaurants. Although this recipe can be cooked almost every day, for health reasons this should only be eaten once a week or even once a month because it is high in cholesterol due to the crispy deep fried skin which is irresistible. The pork knuckles or pork legs skin should not only be crispy but the meat should also be tender and melts in your mouth. It is not easy to fry the pork when already very tender. So Tang’s Kitchens tribute to Sentro 1771 will make things easier for you in the end!

Ingredients 1 shoulder leg - Pata 1 bottle 7-Up or Sprite 1 1/2 cups water 1 tbsp salt 1/2 tsp baking soda 1 tsp. MSG 2 tbsp patis or fish sauce 2 tbs. flour Oil for deep-frying Preparation Method

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Clean and wash the Pata, remove any bones and score the rind at ¼ to ½ inch intervals. Do this using either a very sharp knife or craft knife (Stanley Knife) bought especially for the kitchen and used for nothing else. Next tie the boneless Pata with string to keep its shape. Place in a deep pan with a tight cover. Add the water, 7-Up and salt. Bring to a boil and after 15 minutes, add baking soda. Baking soda will hasten the softening of the Pata skin. Continue cooking. If the water dries up and Pata is not yet tender, add another cup or more of water. The meat should not be very tender. Drain when done. Hang for 1 day or, preferably place in the refrigerator overnight to make the skin dry. Before frying, brush the rind all over lightly with the Patis and rub all over with a little flour that has been seasoned with salt and pepper. Deep fry until crisp and golden brown and serve with our dipping sauce, as shown below Dipping Sauce Mix 1 cup of Vinegar with 2 cloves of crushed garlic, half of a finely chopped red onion, a little salt, pepper and 1 small hot chilli finely chopped

Pork Asado

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Serves 10 Ingredients 1 kilo pork 2 large potatoes, peeled and cut into 6 1 large onion, peeled and cut into cubes 1 head of garlic, peeled and minced 1 tsp black pepper 3 cups of vinegar 4 Tbsp of cooking oil or lard 1 Tbsp salt 1 Bay leaf 2 Tbsp soy sauce 2 red and green peppers, de-seeded and cut into slices 4 Tbsp achuete juice 4 medium-sized tomatoes, cut into small pieces Preparation Method Place the pork in a saucepan and add the vinegar, pepper and ½ the head of garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes. Add 2 cups water and let boil until pork is tender.

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Fry the potatoes until golden brown, and set aside. Saute the garlic, onion, and tomatoes, then add the pork mixture, potatoes, and red and green pepper and achuete juice, to the mixture and cook until done. Serve hot

Roast crisp pork belly with egg fried rice

This crisp pork belly takes time to prepare but demands no great skill. Ingredients For the pork

1.5 kg/3lb 5oz boneless pork belly, with rind

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4 tbsp coarse sea salt 2 tbsp ground roasted Sichuan peppercorns 2 tsp freshly ground white pepper 2 tbsp five-spice powder 1 tbsp caster sugar Ingredients for the egg fried rice 400g/14oz long-grain rice, cooked according to the instructions, drained and chilled 2 eggs, beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut or vegetable oil ½ tsp freshly ground black pepper 2 tbsp spring onions, finely chopped Preparation method for the Pork For the pork, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside. Heat a wok until it is hot and add the salt, both types of pepper, the five-spice Powder and sugar and stir-fry the mixture for three minutes. Allow the mixture to cool slightly. 158

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When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin. Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes. Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to rest for 15-20 minutes.

Preparation Method for the Egg Fried Rice For the fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Drizzle the egg mixture over the rice and continue to stir-fry for 2-3 minutes or until eggs have set and the mixture is dried. Add the remaining salt and pepper, continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside.

Filipino Pork Chops

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Serves 4 Ingredients 1/2 cup soy sauce 1/2 cup lemon juice 2 tablespoons ground ginger 1 teaspoon minced garlic 4 x 3/4-inch thick pork loin chops, probably 1 1/2 to 2 pounds total 3 tablespoons butter Preparation Method In a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well.

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Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill for 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade. In a large frying pan over a medium heat, melt the butter and cook the chops for 5 to 7 minutes per side, or until cooked through. Serve immediately. Note* If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil.

To make a sauce for the pork chops, reserve the marinade and bring it to a boil. Simmer the marinade fairly gently for 2 to 3 minutes and then pour over the chops.

Chicken Recipes

Filipino Pineapple Fried Chicken

Pineapple Fried Chicken is our newest addition to our Fried Chicken Recipes. This fried chicken variation is quite tender and has a nice collaboration of flavor from the chicken and marinade. This Pineapple Fried Chicken recipe is simple. I started out by cutting a whole chicken into serving pieces. Each piece was washed with running water. I make sure to wash poultry products longer to avoid bacteria

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and contaminants. It is important to drain excess water and dry the chicken with a paper towel after washing

Ingredients 1 1.2 – 1.5 Kg whole chicken, cut into serving pieces 1 20 oz. can of crushed pineapple or 20 oz. of fresh crushed Pineapple 1 to 2 cups of lemon soda – Sprite, Lemonade or 7-Up 1 tablespoon of soy sauce 3 teaspoons of salt 1 teaspoon of ground black pepper 2 large eggs, beaten 1 cup of all-purpose flour 2 teaspoons of garlic powder 2 cups of cooking oil Additional salt and pepper for rubbing onto the chicken

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Preparation Method In a large container, combine the crushed pineapple, lemon soda, soy sauce, 3 tsp. salt, 1 tsp. ground black pepper. Stir. Add the chicken pieces in the mixture. Marinate overnight. Make sure to place the container in the fridge while marinating. Combine the flour and garlic powder. Set aside. Separate the chicken from the marinade. Let excess liquid drip. Heat the cooking oil in a frying pan. Rub some salt and pepper over the chicken pieces and then dip each piece in the egg mixture. Dredge the egg coated chicken in the flour mixture. Fry each chicken piece in low to medium heat for about 8 to 12 minutes. You can add more time depending on the thickness of the chicken. Remove the cooked chicken pieces from the pan. Arrange on a plate lined with paper towels, drain and allow the Chicken to cool before serving.

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Chicken Tinola

Ingredients 1-1/2 kilo roasting chicken, cut up 2 Tbsp cooking oil 2 Tbsp fresh ginger, cut into strips 1 clove garlic, crushed 1 medium-sized onion, sliced 2 Tbsp patis 1 Tsp salt 5 cup water 2 cups peeled, sliced green papaya 200g Spinach or Chilli leaves Preparation Method In a medium size saucepan, heat oil over medium heat sauté ginger, garlic, and onion for 1 minute. Add the chicken and sauté until chicken colors slightly. Season with the patis and salt 164

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Add the water. Bring to a boil, lower the heat and simmer for 30 minutes or until the chicken is tender. Add the papaya. Cook for a further 5 minutes or until the papaya is tender Add the Chilli leaves or the spinach, cover and remove from heat and let stand for 5 minutes before serving with rice

Chicken Adobo

Ingredients 1 kilo chicken, cut into serving pieces 2 medium size potatoes, quartered 1/4 cup vinegar 1/4 soy sauce 1 tsp. ground black pepper 1 tsp. brown sugar 1 tsp salt or patis (optional) 1 pc laurel leaf 1/2 cup water 3 cloves garlic, minced 1 medium size onion, chopped 1 Tbsp. cooking oil

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Preparation Method Heat the oil in a saucepan and saute the garlic and onion. After a minute add the chicken. Stir fry the chicken pieces until most of the liquid has evaporated and they are browned all over. Add in 1/2 cup of water, the soy sauce, vinegar, laurel leaf and black pepper. Cover and simmer for 15 minutes and then add the potatoes. Simmer for a further 10 to 15 minutes, or until the potatoes are cooked. Season to taste pepper, patis and salt, just in case the adobo lacks salt although this is unlikely Serve hot

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Chicken Caldereta

Ingredients 1 1/2 lbs of chicken cut into portions 2 medium carrots, peeled and diced 2 medium potatoes, peeled and diced 1 medium red bell pepper, de-seeded and cut into strips 3 cloves of garlic 1 medium onion, chopped 1 cup of water 1 can or 250g of tomato sauce 3 tbsp of liver spread

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2 tbsp fish sauce - patis Cooking oil Salt and pepper to taste

Preparation Method In a pan or wok, sauté the potato, carrots and bell pepper. Cook until tender. Set aside. In the same pan or wok, saute garlic and onion. Add the chicken and cook until tender. Add fish sauce whilst cooking. Add the tomato sauce and liver spread. Simmer for another 3-5 minutes. Add the sauteed vegetables. Then add the water. Add salt to taste and simmer for around 5 minutes and the sauce thickens.

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Pininyahang Manok

Ingredients 3 pounds of chicken, cut into serving parts 1 inch of fresh ginger peeled and crushed or finely chopped 1 small onion, peeled and thinly sliced 2 cloves of garlic, peeled and minced 1 1/2 cups of pineapple chunks

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1 small red pepper, seeded, eeded, cored and cut into chunks chunk 1 can of evaporated milk ½ cup of Coconut milk 1 cup table cream 1 tablespoon oil Salt and pepper to taste Preparation Method In a pot over medium heat, heat the oil. Add the red pepper and cook, stirring regularly, for about 30 seconds. Remove from the heat and drain on paper towels. Add the ginger, onions and garlic to pan and cook until softened. Add chicken and cook, stirring occasionally, until lightly browned.

Add the Coconut milk and evaporated milk, lower l the heat, add a cover and simmer for15 minutes by which time the chicken will be tender Remove the chicken and set aside. Add pineapple and cream. Season to taste with salt and pepper and continue ontinue to simmer until the sauce is reduced by 1/3 to ½ and thick. Return the bell pepper and Chicken to the pot and continue inue to cook for around 2-3 minutes. s. Serve hot, hot with rice.

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Chicken Pochero

Ingredients 1 kilo of whole chicken 1 can of tomato sauce 1/2 cabbage 1 Pechay or Pak Choi 100g of green or baguio beans 5 Saba bananas 2 medium sized Yam (Sweet Potatoes) or regular potatoes 1 medium onion, sliced 1/2 head of peeled, crushed garlic catsup salt and pepper sugar cooking oil Preparation Method Cut the chicken into portions. In a pot, sauté the garlic and onion in 1 tsp cooking oil. Then add the chicken and stir-fry for at least 3 minutes. Add the Saba and the potatoes cover and simmer.

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After 5 minutes, add the tomato sauce and catsup cover again and simmer. Add the Green or Baguio beans and when they already cooked put in the cabbage and pechay, until wilted. Season with salt, pepper and sugar according to taste and serve

Adobong Manok Sa Gata - Coconut Chicken

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Ingredients 1 Whole Chicken, jointed 2 stalks lemongrass, pounded 2 tablespoons oil 2 tablespoons julienned ginger 1 medium red onion, chopped 3 garlic cloves, minced 1/4 cup white vinegar 4 bay leaves Salt & freshly ground black pepper 800 ml of thick coconut milk 1 finger chili 1/2 kilo papaya, peeled, seeds removed, properly cleaned and sliced into bite-sized pieces

Ingredients In a large pot sauté the garlic, ginger and lemongrass in medium hot oil Add the chicken pieces, season with salt, bay leaf, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the Chicken pieces. Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Remove the Chicken pieces and set 173

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aside so that they are not overcooked. Cover and let simmer for 30 minutes or until the coconut milk is half evaporated. Stir occasionally though to avoid burning it. Add the slices of green papaya and the chili. When the papaya is half done, add the remaining 400 ml of coconut milk, again stirring in for the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed. Return the Chicken pieces after 10-15 minutes.

Chilli Sesame Chicken Wings

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Ingredients 24 pieces of chicken wing, once separated 1/2 cup of honey 3 Tbsp of light soy sauce 3-4 Tbsp of chilli hot sauce to taste, it really depends on which sauce you use and how hot it is. My favourite – when I can find it - is Cholula, from Mexico, which is spicy and fruity it is the same Hot Sauce that they use in California Pizza Kitchen, by the way. 4 garlic cloves, minced juice of 1/2 a lemon 1 – 1 1/2 Tbsp of sesame oil toasted sesame seeds 1 cup of water Preparation Method In a bowl mix together the following ingredients; the honey, light soy sauce, chilli garlic sauce, garlic cloves and lemon juice. Add the chicken pieces and marinate for at least 8 hours. In a wok add the chicken, the marinade and 1 cup of water, cooking over medium-high heat until the liquid is reduced and thickened. Don’t forget to turn the Chicken as it cooks Add the sesame oil and stir fry for 2 minutes. Sprinkle the toasted sesame seeds on top then serve.

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Chicken Muamba

Ingredients 1 kg of chicken thighs, cut into serving-sized pieces 1/2 butternut squash, sliced 20 pieces of okra, sliced 4 tomatoes, chopped 1/2 cup of groundnut oil with 2 Tsp of paprika) 1 cup of chicken stock 2 onions, chopped juice of 1 lemon 6 cloves of garlic, minced freshly ground black pepper salt 176

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Preparation Method Marinate the chicken in the lemon juice, 2 cloves of garlic and the salt for at least 30 minutes Heat the oil in a pot and add the chicken browning all over a medium heat. Lower the heat and add the onion, remaining garlic, chilli, tomatoes and cook for around another 5 minutes whilst occasionally stirring. Add the chicken stock and cook for 10 minutes. Add the squash and then cook for 5 more minutes. Add the okra and simmer until it is tender, probably 3 to 5 minutes. Season to taste with salt and freshly ground black pepper.

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Mango Chicken

Ingredients 700 g of boneless, skinless chicken cut into bite sized pieces 2 medium mangoes, diced 2 cups of coconut cream 1 large red onion, diced 1/2 red bell pepper, de-seeded and cut into strips 4 cloves of garlic, minced 2 tbsp of peeled minced ginger 2 tbsp of curry powder 2 tbsp of cider vinegar fish sauce or sea salt freshly ground black pepper coriander to garnish Cooking oil 178

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Preparation Method To a large non-stick frying pan or wok, add the oil and sauté the garlic, ginger and onions over a medium heat. Cook until the onions are soft and translucent. Add the curry powder and stir fry until fragrant. This is a very important step. You always need to “cook out” powdered spices so that they are tempered and lose any bitterness. Add 1 cup of coconut cream, the vinegar and half of the diced Mango bring to a boil and then turn the heat off. Using a hand blender puree the sauce in the pan or if you don’t have a hand blender pour over blender then puree sauce until smooth. Set aside. In a separate pan, add a small amount of oil and the chicken. Stir until chicken pieces changes colour, it should not be pink it should be white, but not brown. Pour the pureed sauce over the Chicken and simmer for another 15 minutes. Add the remaining coconut cream, mango and bell pepper and simmer for another 5 minutes. Season with the fish sauce or sea salt and freshly ground black pepper to taste Garnish with coriander and serve with rice, or Paratha, if you can find them in the super market

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Seafood Recipes

Pan-Fried Tilapia with Kare-Kare Sauce

This is what we mean when we talk about modernizing Filipino food and bringing it to the World. No wonder Chef Laudico has become so popular, producing dishes like this. I defy anyone to say that this is not Filipino and also a great advert for the cuisine. It is a lighter alternative to the traditional kare-kare, but lots of taste. Use any white fish to ensure a light yet hearty meal. The other great news is that you should be done in 30 minutes total!

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Serves 4 Ingredients 3 tablespoons canola oil for frying 4 tablespoons garlic, minced 4 whole tilapia, cleaned and scaled and filleted salt and pepper 3 tablespoons achuete - or annatto – oil 1 tablespoon achuete seeds plus 3 tablespoons of canola oil 2 bulbs white onions, finely chopped 1 tablespoon ginger, minced 1 tablespoon or more of bagoong 4 tablespoons peanuts, finely ground or chopped 2 cups fish or shrimp broth or stock 1 tablespoon cornstarch mixed with 1 tablespoon cold water cilantro for garnish

Preparation Method Heat canola oil to medium high and cook garlic until golden brown, do not burn the garlic. Strain toasted garlic but leave oil in the pan. Season the tilapia with salt and pepper, and fry in the same oil used for the garlic. When fish are browned, set aside then add the achuete oil. Sauté onions and ginger then add the bagoong and peanuts. Cook for 2 minutes. Add the fish or shrimp broth then let simmer for 5 minutes. Thicken with the cornstarch mix. Return the fish to the sauce and simmer for 2 more minutes, then serve hot and garnish with fresh cilantro.

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Cream Dory fillet Escabeche

Ingredients 2 Cream Dory fish Fillets cut into cubes 1 cup of All Purpose Flour seasoned with ½ Tsp of Salt and 1 Tsp of Black pepper. 1 Red onion, slice into rings 1 green and 1red pepper, de-seeded and sliced into strips 5 Tbsp soy sauce 5 Tbsp vinegar 4 Tbsp brown sugar 2 Tbsp corn starch 1 inch ginger, peeled and sliced into thin strips 1/2 tsp MSG - optional 1/2 tsp black ground pepper rock salt cooking oil for frying Preparation Method Dredge the dory cubes in the seasoned flour and shallow fry in medium hot oil until nicely golden. Remove from the pan and set aside. Fry the garlic, onion and pepper for a few minutes. Then combine water, vinegar, soy sauce and cornstarch. Add the fried garlic, onion and sweet pepper and boil for 3 minutes until it becomes a fairly thick

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sauce. Season with MSG, if using. Place the fish cubes on a platter and pour the sauce over them Seafood Sinigan

Ingredients 200g fresh red snapper 1 medium-sized unripe green mango 1 cup string beans, cut into 3-inch long pieces 6 cups rice washing 1 peeled and sliced radish labanos Lea & Perrins Worcestershire Sauce 2 cups Kangkong leaves, selected with tender stalks Zest of 1 Calamansi 1 large red onion, sliced Salt or fish sauce 3-4 chopped tomatoes Preparation Method Wash and cut kangkong leaves. Peel and seed the mango and cut into large strips. Set the kangkong and mango strips aside. To make sour broth, saute onion then add tomatoes and mango strips. Cook until tender then add rice washing and bring to a boil. 183

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Add the fish to the sour broth mixture. Simmer and season with salt and Lea & Perrins Worcestershire Sauce. Add the vegetables while continuing to simmer broth mixture in low heat. Cover for a few minutes or just when fish is cooked and vegetables are soft but not mushy. Mix the calamansi zest, Lea & Perrins Worcestershire Sauce and the patis to serve as dipping sauce for the fish. As an option, fry fish until golden brown before adding to the sour broth.

Cream Dory fillet cooked in a mild Filipino Coconut Curry

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Serves 4

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Ingredients 4 Cream Dory fillets 2/3 cup of all-purpose flour 1/2 tsp ground black pepper 2 Tbsp cooking oil 1 (14oz) can light coconut milk 2 Tbsp Penang curry paste or any red curry paste 1/4 cup of water 1 Tbsp of brown sugar 2 Tbsp Patis/fish sauce 2-4 whole Kaffir lime leaves Preparation Method Pat each of the fish fillets dry with a paper towel, and cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside. Heat the wok or vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces to the pan in a single layer. Cook for 1-2 minutes per side, until crisp and golden. The fish doesn’t need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces. Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about

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2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces. Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). Stir for one minute, and return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through. Discard lime leaves.

Cream Dory fillet with Coconut Milk, Peppers and Pineapple

Ingredients 3 Cream Dory Fillets 1 small red onion, peeled and thinly sliced 2 cloves garlic, peeled and minced

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1 cup pineapple chunks 1/2 small red pepper, seeded, cored and cut into chunks 1 cup Coconut Milk ½ Cup of Evaporated Milk - optional 1 tablespoon oil Salt and pepper to taste Preparation Method In a pot over medium heat, heat oil. Add red pepper and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels. Add onions and garlic to pan and cook until they are softened. Add pineapples and cream. Season with salt and pepper to taste, continuing to simmer until the sauce has thickened. Add the Dory fillet and cook for around 4 – 5 minutes. Return the bell pepper to the pan and continue to cook for about 30 seconds. Serve hot.

Bagoong Guisado

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Sautéed Shrimp Paste or Bagoong Guisado is fermented small shrimp, called alamang that is sautéed with garlic, onion, tomato, and pork. This is considered to be a dish or a condiment. Ingredients 12 ounces shrimp paste 1 medium tomato, diced 4 ounces of boneless pork with fat, cut into small dice 1 small onion, minced 3 cloves garlic, minced 3 1/2 tablespoons sugar 3 teaspoons vinegar Preparation Method Heat a pan and sear the pork until the oil comes out. Add garlic, onion, and tomato then sauté for 3 minutes. Put the raw shrimp paste, sugar, and vinegar into the pan and then stir. Cover and cook over a low heat for 10 to 15 minutes. Stir occasionally.

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Afritadang Bangus - Milkfish Afritada

Ingredients 1 kilo bangus 2 medium size tomatoes, chopped 1 small can tomato sauce 1 medium size green and 1 red bell pepper 1 can of green peas or chick peas 1 tsp sugar 3 cloves garlic, minced 1 medium size onion, chopped 2 small potatoes, sliced into quarters 1 carrot, peeled and sliced cooking oil for frying rock salt patis

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Preparation Method Clean the bangus removing the internal organs and gills. Slice the bangus into 4 or 5 pieces. Rub with salt and set aside for at least ten minutes. Fry the fish and cover the frying pan because oil has a tendency to splatter. When it turns golden brown, remove from oil and set aside. Fry the rest of the bangus until every fish is already fried. In the frying pan where you fried the bangus, remove the oil and transfer to a container and leave at least 1 tablespoon on the frying pan. Saute garlic, onion and tomatoes. Stir-fry for at least 2 minutes or until they are cooked. Then add the tomato sauce, carrots, bell pepper and simmer until the liquid evaporates or until the consistency is thick. Add the green peas and fried bangus and simmer for at least half a minute. Season with patis and sugar and adjust the amount if necessary.

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Sizzling Gambas

Sizzling Gambas is a shrimp dish that is considered to be either an appetizer or a main dish.

Ingredients 1 lb shrimp, peeled and deveined 2 tablespoons garlic, minced 1/4 cup lemon juice 1/2 cup green chili, sliced diagonally 1 cup red bell pepper, chopped 1/4 cup cooking oil or olive oil 192

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1 medium-sized onion, quartered 2 tablespoons cooking rice wine 1/4 cup tomato sauce 2 tablespoons chili sauce Salt and pepper to taste Preparation Method Combine lemon juice and shrimp and marinade for 30 minutes. Pour cooking oil in a wok of frying pan then apply heat. When the oil is hot enough, put-in the garlic and cook until the color turns light brown. Add the onions and red bell pepper then cook until the texture softens. Put-in the shrimps and cook for 1 minute. Add the cooking rice wine, salt, and pepper then cook for another minute. Add the tomato sauce and stir. Cook for 2 minutes. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside. Heat a sizzling plate and transfer the shrimp along with the other ingredients. Top with sliced green chilies and serve.

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Bangus Sisig – Milkfish & Additional Marinated Bangus Recipe

Marinated Fried Bangus Recipe For Use In Sisig Fried Bangus or Fried milkfish is a simple dish that is packed with flavors. The milkfish alone has a deliciously rich taste (especially the belly) while the marinade gives it a sour spicy flavor. The marinade enhances the flavor of milk fish and is a very simple process detailed in our recipe below.

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Fried Bangus Recipe Ingredients large boneless bangus - milkfish; scales removed, cleaned and butterflied 1/2 cup white vinegar 4 cloves garlic, crushed 1/2 teaspoon whole peppercorn 1/2 teaspoon salt 1 cup cooking oil

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Preparation Method Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours. Heat the cooking oil in a pan. Fry both sides of the bangus on a medium heat until the color turns medium brown. Note: the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the pan while leaving open a small space for the steam to escape.

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Sisig Bangus

Ingredients 1 large boneless fried bangus, meat segregated and chopped 1 large red Onion, chopped 1/2 cup scallions, chopped 1 tablespoon chopped chili 1/2 teaspoon ground black pepper 1 tablespoon soy sauce 2 teaspoons ginger, minced 1 cup crushed chicharon - pork rind

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1/2 tablespoon mayonnaise 1/4 cup unsalted butter 1 teaspoon garlic powder 1/2 teaspoon salt

Preparation Method

Melt the butter in a large frying pan Add the onion and cook for 3 minutes Add the ginger. Stir and cook for 2 minutes in low to medium heat Add the bangus and then stir. Add in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for 5 minutes. Add the chicharron, scallions, and chilli. Stir and cook for 3 minutes or more. Stir in the mayonnaise and keep stirring until you are ready to serve. Transfer to a serving plate and serve

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Cream Dory Nuggets

This recipe, golden cream dory nuggets makes a good snack, merienda, appetizer or even a main course or supper. Ingredients 1/2 kilo cream dory fillets 1 pc medium size onion, chopped finely 1/2 kilo potato, boiled, peeled and mashed 1/4 tsp. ground black pepper 1 tsp. fine salt 1/2 cup all-purpose flour 1 whole egg, lightly beaten 3/4 cup bread crumbs (Panko bread crumbs or Japanese bread crumbs) 2 cups cooking oil for frying

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Preparation Method Steam the fillets until cooked. Let them cool then flake the fillets. Combine the onion, potato, black pepper and salt until all the ingredients are thoroughly mixed. Form two teaspoons of mixture into a ball and shape into nuggets. Do the same thing to the rest of the mixture. Roll each nugget in flour and dip in the beaten egg and roll in the bread crumbs. Deep fry until golden brown and serve hot with sweet and sour sauce or chili sauce or tartar sauce.

Shellfish Recipes

Sweet & Spicy Shrimp

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This Filipino sweet and spicy shrimp recipe provides lots of tangy taste and depth of flavor, owing to the unique combination of tomato ketchup and Chilli.

The recipe features fresh shrimp combined with sweet and spicy sauce or a wonderful stir-fried seafood dish that is perfect any night of the week.

Ingredients 1/2 kilo Shrimp, fresh shrimp 1 teaspoon sesame oil 3 tablespoon butter 2 teaspoons garlic, minced 3 teaspoons ginger, minced 1 tablespoon Honey or white sugar 3 tablespoons tomato ketchup 2 teaspoons chopped siling labuyo or birds eye chili 2 teaspoons White Wine - optional 1 tablespoon Canola cooking oil 2 tablespoons scallions, chopped for garnish

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Salt and pepper to taste

Preparation Method Combine tomato ketchup, sesame oil, sugar, and White Wine. Mix and set aside. Heat Canola oil in the Fry pan then add butter. Fry the ginger and garlic for 20 to 30 seconds or until light brown. Add shrimp and stir fry for 1 to 2 minutes. Then add the sauce mixture and chili. Stir fry for 2 to 5 minutes. Add salt and pepper to taste. Transfer to a serving plate then garnish with chopped scallions. Mussels sa Gata – Mussels in coconut broth

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2 servings Ingredients 1/2 cup of coconut milk 1/4 cup of thinly sliced peeled fresh ginger 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons red curry powder (such as McCormick Dash of salt 14.5-ounce can of chicken broth 2 pounds mussels, scrubbed and de-bearded 1/4 cup chopped fresh basil 203

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Preparation Method Combine first 7 ingredients in a large pan, and bring to a boil. Add the mussels; cover and cook 5 minutes or until the shells open. Remove from the heat and discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide the mussels evenly among each soup bowl. Garnish with chopped basil.

Adobong Tahong

Serves 3

Ingredients 1 lb. Mussels, cleaned and shell removed 3 cloves garlic, crushed

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3 tablespoons soy sauce 2 tablespoons white vinegar 4 pieces dried bay leaves 1/2 tablespoon whole peppercorn 2 tablespoons toasted garlic 2 tablespoons cooking oil Salt to taste Preparation Method Heat the cooking oil in a cooking pot. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown. Add the mussels. Stir and cook for 2 minutes. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes. Pour-in the vinegar. Let the liquid re-boil. Stir and then cook for 3 minutes. Add salt to taste. Transfer to a serving plate. Top with the remaining toasted garlic and serve.

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Scallop Adobo

Scallop adobo is a simple Scallop dish that you can cook for any occasion. Ingredients 5 cloves of garlic 1 red onion, sliced 1/4 cup of tomato sauce 1 green bell pepper, de-seeded and cubed 1 red bell pepper, de-seeded and cubed 3 long green chilli finger chillies, sliced and deseeded 1 kilo of scallops, white part only - the muscle, not the yellow coral 1/4 cup vinegar salt and pepper to taste Preparation Method On a very high heat, saute the garlic, onion, tomato sauce, red and green bell peppers and finger chillies for 2 to 3 minutes. 206

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Add the scallops and vinegar. Season with salt and pepper then cook for 5 minutes. Serve immediately.

Shrimp Pasta

Prawn pasta is a quick cooking pasta dish and delicious meal to eat. Unlike spaghetti or Carbonara that has a tomato or cream based sauce, this pasta dish has an oil based sauce. Butter and olive oil are the base ingredients for the sauce. With regard to the type of pasta, you can either use spaghetti or fettuccine or whatever kind of unflavored pasta you desire. Ingredients 4 cups of cooked fettuccine or spaghetti pasta 1 kilo of medium sized prawns, peeled and deveined, heads removed 2 Tbsp butter 1 Tbsp extra virgin olive oil 1 whole garlic, peeled and chopped 2 Tbsp white wine 1/2 tsp liquid seasoning 2 Tbsp soy sauce

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2 Tbsp water 1/4 tsp chili flakes Preparation Method Heat a large skillet on medium heat and add butter and olive oil. Heat until the butter starts to foam. Saute the garlic until fragrant but don’t allow the garlic to brown. Add in the prawns and stir cook until the prawns are already pink in color. Add the rest of the ingredients, water, wine, soy sauce, liquid seasoning and chili flakes. Simmer for half a minute. Combine the sauce and the prepared pasta, toss them together well and serve hot immediately Shrimp Curry with Saba Plantains

A curry of shrimp with a twist, this shrimp recipe includes Saba or plantain bananas which will have little sweetness. Curried dishes are often from Thai and Indian cuisine, although they also feature in 208

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Chinese, Cambodian, Vietnamese, Malaysian and Singaporean cuisine and we think that this recipe was originally adapted from those kinds of dishes. Ingredients 1/2 kilo shrimps, shelled 1 kilo ripe saba bananas - plantains 1 Tbsp butter 2 large onions, chopped 2 x bay leaf 2 Tbsp curry powder 1/2 cup of vegetable broth or water 1/2 cup of fresh milk The juice of a lemon Salt and pepper to taste Preparation Method Peel plantain bananas and cut into 1/2 inch slices. Set aside. Heat a saucepan and melt the butter then saute onion until translucent. Then add in the plantain, bay leaves and curry powder. Stir cook for about 1 minute. Then pour in broth and milk and simmer for 10 minutes. Add in the shrimps and cook until done. Pour in lemon juice and season with salt and pepper. Serve hot.

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Crab and Squash Soup

Crab meat squash soup is a combination of squash and crab meat that can made into a creamy soup. It can be eaten as an appetizer or can be served at breakfast with buttered garlic bread. When choosing squash, look for a young squash with green peel and bright yellow flesh because it is sweet and tender. The color is also more appetizing than the yellow orange flesh. Ingredients 2 Tbsp of butter 3 cloves garlic, minced 3 Tbsp of thinly sliced celery 3 Tbsp of white wine, optional 1 kilo of squash 3 cups of chicken broth or 3 cups of water with a dissolved chicken stock cube 2 cups of cooked crab meat flakes 1 cup of evaporated milk 2 Tbsp of brown sugar 1/2 tsp of ground White pepper 1/2 cup of all-purpose cream

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a pinch of nutmeg, optional chopped parsley for garnishing, optional Preparation Method Peel and dice squash and boil in water until tender. Drain and mash the squash. Set aside. Heat butter and saute garlic until fragrant but not brown. Add celery and stir cook until tender. Stir in white wine, if available. Cook over low heat until most of the wine has evaporated. Add mashed squash and chicken broth. Bring to a boil while stirring occasionally. Add in crab meat and stir cook for a few minutes. Then stir in evaporated milk, sugar, salt and pepper. Reduce heat and simmer for 5 minutes. Add in all-purpose cream and heat through. Serve hot with a garnish of chopped parsley and nutmeg.

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Fried Shrimp and Mushrooms

This recipe of fried shrimps with mushrooms is a very easy dish to cook and almost any variety of fresh mushroom can be used such as button mushrooms, shiitake mushrooms, straw mushrooms or oyster mushrooms. Also, ginger powder is not readily available in our local grocery stores or supermarkets but you can substitute it with ginger juice by extracting juice from fresh ginger by pounding in a mortar and pestle or use a blender. Separate the pulp from the juice by using a fine meshed strainer. Ingredients 1/2 kilo large shrimps, shelled and deveined 1/2 kilo fresh mushrooms, sliced 4 Tbsp lard or cooking oil 3 Tbsp cornstarch 1/2 tsp powdered ginger - or ginger juice 212

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2 tsp soy sauce salt and MSG Preparation Method Sprinkle the cornstarch, soy sauce and powdered ginger over shrimps. Mix very well. In a skillet, heat lard and stir fry mushrooms. Set aside. Heat remaining oil in a skillet and stir-fry shrimps in it for about 3 minutes. Add cooked mushrooms to shrimps and combine very well. Season with salt and MSG and serve hot

Camaron Rebosado - Tempura Shrimp

Camaron Rebosado simply battered fried shrimp is a tasty appetizer or snack. This shrimp dish is a Filipino version of tempura which is a Japanese dish. Preparation is very simple, you only need to make a

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batter and hand dip each shrimp in the batter then fry it until golden brown. Ingredients 1/2 kilo shrimps, shelled with the tail left on 1/3 cup all-purpose flour 2 eggs, well beaten dash of pepper 1/2 tsp. salt cooking oil for deep frying Preparation Method Fold in the flour, black pepper, and salt to the well beaten eggs and whisk into a batter. Dip each shrimp, excluding the tail, into the prepared batter and deep fry until golden brown. Serve with sweet and sour or sweet chilli sauce. Mussels and Garlic Stew

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Homemade aïoli thickens and adds an irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices slightly stale is best as it will hold together better. Ingredients For the aioli 6 garlic cloves 2 free-range egg yolks Half a lemon, juice only Salt and pepper 1 tsp Dijon mustard 200ml/7fl oz oil, mix sunflower and olive oil, to taste. Olive oil gives a heavier taste For the mussels 750g/1lb 10oz mussels Tbsp olive oil 1 onion, thinly sliced 2 bay leaves 250ml/9fl oz dry white wine 1 leek 1 fennel, thinly sliced 1 carrot, thinly sliced 2 pinches saffron 215

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Salt and Pepper 250ml/9fl oz aïoli from above Large chunks of stale bread, to serve Preparation method For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, and gradually add the oil, until you have a smooth paste. Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. Heat a large pan with a lid over a high heat. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discard any that haven’t opened. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes.

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Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving. To serve, put a thick slice of stale bread in each serving bowl and pour over the stew.

Inihaw, Grill and Barbecue Recipes

Chicken Barbeque

Ingredients Marinade 1 cup of Coke 1 cup of brown sugar 1 medium onion, finely chopped 217

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1/2 cup of soy sauce 1/2 cup of apple cider vinegar 1/4 cup of orange juice 1/4 cup of ketchup 1/8 cup of lemon juice 6 garlic cloves, minced 3 tablespoons of oyster sauce 1 tablespoon of salt 1 tablespoon of ground black pepper 1 teaspoon of red pepper flakes 4 lbs of boneless, skinless Chicken, cut into 1 inch cubes Wood Skewers, soaked in water for at least 30 minutes before use.

Preparation Method Place all marinade ingredients in a medium saucepan and whisk to combine. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat and allow the marinade to cool to room temperature.

Place the chicken cubes in a large Ziploc bag and pour in the marinade all over the meat. Seal the bag, removing as much air as possible, and set in the refrigerator to marinate overnight, turning the bag over at least once during the process.

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Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. While the fire is lighting, thread meat onto the skewer. Each piece of meat should touch the next, but not pushed tightly together. Grill directly over a hot fire, turning every 3 to 5 minutes until each side is nicely browned and the meat is cooked through.

Embutido

Ingredients 1 lb ground pork 1/2 cup finely chopped carrots 1 cup - 6 slices of finely chopped cooked ham 3 tbsp minced green bell pepper 3 tbsp minced red bell pepper 1/3 cup sweet pickle relish 219

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1/4 cup raisins 3 whole eggs 1/2 cup grated cheddar cheese Dash of liquid seasoning Salt & pepper, to taste 1 tbsp cornstarch Slices - wedges of hard-cooked eggs – see the preparation method Slices - wedges of Vienna sausage Aluminum foil, 10″ x 12″ size

Preparation Method Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F. In a bowl, combine all the ingredients and mix until well blended. Divide the mixture into 2 to 4 portions (depending on how many you want to make). Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.

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Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour. Let it cool and slice into rings. Serve with your favorite catsup or sauces. Refrigerate unused embutido.

Chicken Inasal

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The important ingredient- apart from the chicken - is the achuete oil! Chicken Inasal eats well with Java Rice. Serves 4 Ingredients Around 1 kilo of chicken, cut into serving pieces 1 tablespoon ginger, minced 2 tablespoons garlic, minced 1/4 cup native vinegar or cider vinegar the juice of 6 calamansi 8 stalks lemongrass, chopped 2 teaspoons rock salt For the achuete oil $ tablespoons of vegetable oil 2 tablespoons of achuete For the basting sauce 1 teaspoon freshly ground black pepper 1 medium tub margarine 2 tablespoons achuete oil Preparation Method First make the marinade: Put the cut chicken into a non-metallic bowl. Add the ginger, garlic, vinegar, calamansi juice, chopped lemongrass, rock salt, and pepper. Marinate for at least 4 hours, stirring to coat chicken pieces evenly. While the chicken is marinating, make the basting sauce: Melt the margarine in a small saucepan over low flame, adding the achuete oil for color and cracked black pepper. Barbecue the chicken over medium 222

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to low flames until fully cooked, basting chicken several times with the margarine mixture. To make achuete oil: heat the vegetable oil, pour in the achuete oil, and turn off the heat after a minute or so. Let the oil absorb the intense orange-red color and strain through a sieve.

Filipino Pork Barbeque

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Ingredients Marinade 1 cup Coke 1 cup brown sugar 1 medium onion, finely chopped 1/2 cup soy sauce 1/2 cup apple cider vinegar 1/4 cup orange juice 1/4 cup ketchup 1/8 cup lemon juice 6 garlic cloves, minced 3 tablespoons oyster sauce 1 tablespoon salt 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 4 lbs of pork shoulder or tenderloin, cut into 1 inch cubes Wood Skewers, soaked in water for at least 30 minutes before use. Preparation Method Place all marinade ingredients in a medium saucepan and whisk to combine. Simmer over low heat for 5 minutes, stirring occasionally. Remove from heat and allow the marinade to cool to room temperature.

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Place the pork cubes in a large Ziploc bag and pour the marinade all over them. Seal the bag, removing as much air as possible, and set in the refrigerator to marinate overnight, turning the bag over at least once during the process. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. While the fire is lighting, thread meat onto the skewer. Each piece of meat should touch the next, but not pushed tightly together. Grill directly over a hot fire, turning every 3 to 5 minutes until each side is nicely browned and the meat is cooked through. Inihaw na Baboy Liempo - Grilled Pork Belly Grilling is cooking over a charcoal fire. Pork belly slices are one of the favorite cuts for grilling meat. Your first bite actually determines how good is the marinade was and of course the tenderness of the meat. There's nothing wrong in adding Seven-up or Sprite, or just simply soy sauce plus spices and calamansi to the marinade. Others just use simplest way of rubbing in salt and pepper. But the important thing is that the meat must absorb the marinade and your desired flavor must come out after grilling.

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Ingredients 1 kilo - Sliced Liempo sliced pork belly 5 cloves of Garlic, minced 1 Tbsp ground black pepper 1 cup soy sauce 1 cup sugar 10 Tbsp calamansi extract ¼ cup of asuete extract, to get this use at least 1 tbsp of asuete seeds Preparation Method 1. Extract the color of asuete seeds: Put the asuete seed in a cup. Fill the cup with 1/4 cup hot water. Beat the seeds using the pork so that the color will be released. Filter the liquid. Make the marinade: In a big bowl, mix all the marinade ingredients including the asuete seed extract. Stir until the sugar is totally dissolved. Combine the pork with the marinade mixture then keep in a refrigerator for at least six hours to properly infuse. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns reddish-brown. Use the marinade to baste the barbecue during cooking. Best served when it is still hot

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Filipino Grilled Calamari

Ingredients 1 kilo medium to large fresh squid 1 bottle or 1 cup Sprite or 7-up (for extra sweetness) 1/4 cup soy sauce 2 Tablespoons Calamansi juice 2 Tablespoons minced garlic 2 teaspoons cracked black pepper

Optional stuffing for body cavity

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2 medium-sized onions, sliced 2 medium-sized tomatoes, chopped salt and pepper for seasoning Preparation Method Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well. Place the squid in the bowl and add all the ingredients all together. Marinate for 1 hour or more. Before grilling, skewer the squid on barbecue sticks. Keep the marinade sauce. Optional Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage. Prepare the fire. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled. Don’t overcook or else the squid will come out chewy. One just wants it easy to bite and tender. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness. Serve hot with dipping sauce like soy sauce, vinegar, Diced red onion with chilli.

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Lemon chilli marinated chicken Serves 4-6 1 x 1.5g whole chicken, butter-flied – or use your favorite chicken parts 4 cloves of garlic, crushed 1 teaspoon of salt 1 teaspoon of smoked paprika 1 tablespoon of finely grated lemon zest juice of 2 lemons ½ to 1 tablespoon of chilli flakes 1/3 cup (80ml) of olive oil Place the chicken on a baking tray lined with baking paper. Place the garlic, salt, paprika, lemon zest and juice, chilli flakes and oil in a bowl and whisk to combine. Pour over the chicken and marinate in the fridge for 1 hour. Preheat the oven to 200ºC/390ºF. Roast the chicken for 35-40 minutes or until cooked

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Beef & Tofu Lemongrass Skewers with Chilli Guava Sauce

Makes 6 skewers

Ingredients for the skewers 1/4 kilo ground beef 2 shallots, minced 1/2 tablespoon fish sauce 1 tablespoon minced lemongrass 2 cloves garlic, minced 1/2 cup diced firm tofu 1 egg 1 tablespoon all-purpose flour salt and pepper

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6 lemongrass stalks Ingredients for the Sauce For the chili-guava sauce 1/4 cup sweet chili sauce 1 tablespoon guava jelly 1 tablespoon lime juice

In a mixing bowl, mix together all ingredients for the skewers. Form into small sausages. Skewer the mixture onto lemongrass stalks, patting beef mixture evenly around each stalk. Grill for 5 minutes per side. To make sure they're cooked all the way through, you can finish them in an oven. Make the chili-guava sauce: Whisk together all ingredients. Drizzle over skewers or serve on the side for dipping.

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Grilled Chickamansi

Serves 4 Ingredients 1.2 kg of chicken quartered 3 tablespoons calamansi juice, divided 3 tablespoons annatto - atsuete oil, divided 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fish sauce patis 1 teaspoon brown sugar 232

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Preparation Method Marinate chicken quarters in 1/2 tablespoon calamansi juice, 1 tablespoon annatto oil, salt, and pepper for 20 minutes. Combine remaining calamansi juice and annatto oil, fish sauce, and brown sugar. Grill marinated chicken over medium hot coals. Brush chicken with calamansi-atsuete mixture every 2 minutes until cooked.

Spicy Coconut Chicken

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Serves 3 Ingredients 1/4 shallots, chopped coarsely 3 bird's eye chilli (siling labuyo), chopped 1 1/2 tablespoons of chopped ginger 1 tablespoon of chopped fresh turmeric or ½ Tbsp of Ground Turmeric 2 1/2 tablespoons of vegetable oil, divided 2 lemongrass stalks, pounded 4 kaffir lime leaves 1/4 cup chopped basil 3/4 cup coconut milk 1/2 teaspoon salt, plus extra to taste 700g chicken leg quarters 1 1/2 tablespoons lime juice atchara, to serve - optional Preparation Method Place cashew nuts, shallots, chili, ginger, turmeric, and 1/2 tablespoon oil in the bowl of a food processor. Pulse four to five times to make a smooth paste. Heat the remaining oil in a medium nonstick pan or wok. Add the paste and sauté for about 5 minutes, until the oil starts to separate. Add lemongrass, kaffir, and basil. Sauté for two to three minutes, until fragrant. Add coconut milk and salt, mix well, and simmer for 5 minutes. Add chicken and continue to simmer for 20 to 30 minutes, until chicken is three-fourths cooked, stirring frequently to prevent the sauce from scorching. Remove the chicken from the pan and set aside. Continue simmering the sauce until thick. Add lime juice and mix well to combine.

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Grill chicken over hot coals, while basting frequently with the coconut sauce. Grill until chicken is thoroughly cooked, about 5 to 10 minutes on each side, being careful not to char the skin

Rice & Noodle Recipes

Sinangag - garlic rice

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Ingredients 5 cups cold cooked rice 3 tbsp vegetable oil 3 tbsp minced garlic 2 tsp salt - or to taste Preparation Method Heat oil in a wok (or large skillet) over medium-high heat. Sauté garlic until fragrant and golden brown. Add rice; stir-fry until rice is hot, about 3 minutes. Season with salt to taste. Cook; stirring until well blended and heated through, about 3 minutes. Serve immediately. Egg Fried rice

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Ingredients for the egg fried rice 400g/14oz long-grain rice, cooked according to the packet instructions, drained and chilled 2 free-range eggs, beaten 2 tsp sesame oil 1 tsp salt 2 tbsp groundnut or vegetable oil ½ tsp freshly ground black pepper 2 tbsp spring onions, finely chopped Preparation method For the fried rice, beat the eggs, sesame oil, black pepper and a pinch of the salt in a small bowl, cook until set and allow to cool before cutting into small oblongs and setting aside. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and when it is very hot and slightly smoking add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through. Put the egg into the wok, add the remaining salt and pepper and continue to stir-fry for two minutes then toss in the spring onions. Stir several times and turn onto a serving dish. Serve with your choice of main dish.

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Pancit Bihon Guisado

Serves 6 Ingredients 1 tablespoon cooking oil 5 cloves garlic, minced 1 cup sliced Baguio beans 1 cup sugar snap peas (sitsaro) 1 cup julienned carrots salt and pepper, to taste 3 tablespoons soy sauce 1 cup adobo sauce 1 cup water 1/4 kilo pancit bihon, soaked in water 238

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1 cup oil, for frying 1 1/2 cups leftover adobo, sliced thinly calamansi, to serve Preparation Method Heat oil in a large saucepan or wok over medium heat and sauté the garlic until fragrant

Add Baguio beans, sitsaro, and carrots. Season with salt and pepper and set aside a portion of the vegetable mixture for topping.

Pour soy sauce, adobo sauce, and water into the pan. Simmer for 5 minutes.

Add drained pancit bihon and cook until sauce is absorbed by the noodles.

Meanwhile, heat the oil in another pan. Fry the sliced leftover adobo until crispy. Set aside.

Transfer pancit bihon to serving plates. Top with the vegetable mixture and crispy adobo. Serve with calamansi on the side.

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Pancit Bihon

Serves 3 Ingredients 60 tokwa, fried 80g shrimp, deveined 1 teaspoon garlic, minced 1 tablespoon onion, minced salt to taste pepper to taste 80g pork, diced 1 cup hot water or hot chicken stock 100 grams miki 240

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50g bihon, pre-soaked 1 egg, hard-boiled, quartered 2 tablespoons chicharon bits or fried chicken skin calamansi and patis, to serve Preparation Method Fry tokwa and set aside. Lightly fry shrimp and set aside. In the same pan, sauté garlic and onion until brown. Add seasoning and pork until it is cooked and fat is rendered. Add water or chicken stock and let it boil. Add miki and simmer. When almost done, add bihon. Add more water or stock if noodles are too firm. When almost done, add the shrimps and tofu. Transfer to a serving platter and top with hard-boiled egg and chicharon. Serve with calamansi and patis on the side.

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Filipino Spaghetti

Ingredients 1 kilo Spaghetti pasta 1 big bottle banana ketchup 560 Italian style Spaghetti sauce 1 tsp garlic, minced 3/4 kilo ground beef 6 hotdogs, sliced 2 beef stock cubes, dissolved in 1 cup hot water 1 medium sized onion, chopped 1 cup grated Cheddar Cheese 100g butter or margarine 2 tbsp salt 1 litre of water for boiling the pasta 4 tbsp cooking oil

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Preparation Method Bring a large pot of water to a boil then add the salt and cooking oil. The salt adds flavor to the pasta and the cooking oil prevents the pasta from sticking together. Then add the spaghetti pasta and cook according to the instructions on the package. Check if the pasta is already cooked and tender, firm but not hard (al dente). Don’t overcook the pasta so it will not become too soggy. Drain the water and fill the pot with cold water to prevent the pasta from overcooking. Drain the water again and pour the pasta in a colander or strainer to remove the excess water. Let it drain for a few minutes then transfer to a Tupperware or any container that can hold the pasta. Set aside. In a medium size saucepan, melt the butter and saute the garlic and onion until the onions are cooked and transparent. Then add the ground beef stir and cook for at least another 5 minutes. Then add the hotdog slices and cook for 2 more minutes. Add in the spaghetti sauce, stock cubes, banana ketchup and 1 cup of water and continue to simmer for 20 minutes. Stir the sauce as it simmers from time to time to prevent the bottom of the sauce from sticking to the bottom of the pan and burning. Prepare a serving dish or platter and put in the pasta then pour the sauce on top of it. Garnish with grated cheese on top and serve. 243

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Pancit Canton

Serves 3 Ingredients 3 tablespoons vegetable oil, divided 1 tablespoon minced garlic 1 medium-sized red onion, thinly sliced 1/4 cup diced pork belly (liempo) 1/4 cup chicken gizzard (balunbalunan), sliced into bite-sized pieces 1 to 1 1/2 cups chicken stock or water, divided 6 to 8 small or medium shrimp, heads and shells removed, then 244

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deveined 1/4 cup pork liver, sliced into thick strips 1 piece kikiam, sliced diagonally 1/4 cup shredded cabbage 1/4 cup shredded carrot 8 pieces snow peas (sitsaro) 5 Baguio beans, slivered 1/2 a medium-sized red bell pepper, cored and thinly sliced 1 to 2 tablespoons soy sauce pepper, to taste 1/4 kilo pancit canton 1/2 cup diced and fried firm Tofu 4 stalks Chinese parsley (kinchay), coarsely chopped salt, to taste sesame oil, for drizzling - optional calamansi, sliced in half, to serve Preparation Method In a wok or frying pan, heat 1 1/2 tablespoons of oil. Sauté garlic and onion until garlic is golden brown and onions are translucent. Add pork and cook over low heat until done. Add chicken gizzard and stir-fry until cooked through. Add a little stock, if needed. Add shrimp, liver, and kikiam; cook until half-done. Set aside. Using the same pan, increase the heat and add remaining oil. Add vegetables and cook until half-done. Set aside. Still using the same pan, add chicken stock, soy sauce, and pepper. Bring to a boil. Add pancit noodles and stir occasionally. Add more stock, if necessary. When the noodles are almost cooked, add pork, gizzard, shrimp, liver, kikiam, and vegetables back to the pan. Mix well. Stir in tofu and Chinese parsley. Cook for 3 more minutes. Adjust seasoning with salt and pepper. Toss briefly. Drizzle a little sesame oil 245

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and calamansi juice on top before serving, if desired. Serve hot. Cooking tip: For added texture, you can cook the canton noodles in an oven or turbo broiler until crispy and just add the meat and vegetables on top before serving.

Arroz Caldo

This recipe takes arroz caldo to the next level. Inspired by the Chinese congee, a variety of tasty toppings are mixed in for added taste and texture. Serves 5

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Ingredients 2 tablespoons vegetable oil 1 cup chopped onions 1 teaspoon minced garlic 2 tablespoons julienned ginger 1 chicken stock cube - optional 1 kilo whole chicken, cut into serving pieces 2 tablespoons fish sauce - patis 2 cups uncooked rice - dinorado variety 10 cups water 1/2 teaspoon ground black pepper For the topping 4 century eggs, quartered 1 cup deep-fried and diced firm tofu 1 cup sautéed shiitake and shimeji mushrooms, seasoned with salt and pepper chopped green onions, thinly sliced ginger strips, pickled Daikon Radish available at Chinese deli’s, crushed chicharon, calamansi slices, and fish sauce, to serve Preparation Method Heat the oil in a heavy-bottomed pot. Sauté onions until translucent. Add garlic and ginger; sauté until fragrant. Add a Chicken stock cube, if using, and cook gently until it melts into the mixture. Add the chicken and cook until browned. Season with fish sauce and add uncooked rice, then mix and toast for around 2 minutes. Pour in water and bring to a boil. Season with black pepper Simmer until the rice is fully cooked, about 30 to 40 minutes, stirring occasionally. 247

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To serve, portion soup into individual serving bowls. Top each bowl with century egg, fried tofu, sautéed mushrooms, chopped green onions, ginger strips, pickled radishes, and crushed chicharon. Drizzle with calamansi juice and fish sauce, if desired. Thickening tip: If you prefer a thicker arroz caldo, use 1 cup uncooked dinorado rice and 1 cup uncooked glutinous rice (malagkit).

Chicken & Pineapple Fried Rice

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Serves 3 Ingredients 1/2 cup of chicken breast, boiled and cubed 2 cups garlic rice sinangag 1/2 cup pineapple chunks 1/2 to 1 teaspoon curry salt 2 teaspoons chopped kinchay - parsley Preparation Method In a pan over medium heat, mix together chicken, rice, and pineapple. Season with curry salt and stir-fry until the rice is heated through and no longer wet. Turn off the heat and toss in the Parsley.

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Aug. 8

Yangchow Fried Rice

1 tablespoon garlic, chopped 3 tablespoons green onions, chopped 1 Chinese sausage, chopped finely (you can also use leftover "red pork" or hoisin roasted pork) 1 tablespoon of hibe or dried shrimp, finely chopped 1/4 cup of salted fish like tinapa shredded, 2 eggs beaten 2 tablespoon vegetable oil

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4 cups cooked rice 2 tablespoons soy sauce (light, if available) 1 cup frozen green peas Preparation Method In a hot wok, place oil and swish it around to make sure the pan surface is fully coated. Place the egg on the pan and move pan around to make a very thin layer of cooked egg. Set aside. Using the same pan, put garlic and green onions. Sauté until fragrant but do not let them turn brown. Add the Chinese sausage and shredded fish. Follow with the rice, green peas, and egg. Season with the soy sauce. Serve steaming hot

Java Fried Rice

Java Rice Serves 6 Ingredients 3 tablespoons of annatto oil 1 red onion, cut into brunoise 1 large green bell pepper, seeded, cut into brunoise 1 large red bell pepper, roasted, peeled, seeded, and cut into brunoise 5 cloves of garlic, cut into brunoise 1/2 teaspoon curry powder

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1 heaped teaspoon of chili powder 4 cooked longganisa, chopped small, or 450g of cooked, ground pork 4 cups of cold cooked rice 1 teaspoon shrimp powder, or paste salt and freshly ground black pepper to taste 1/2 cup green peas, freshly cooked To garnish The Stalk of a leek, cut into fine strips Preparation Method Heat the annatto oil in a non-stick wok over medium-high heat. Lower the heat slightly and then fry the onions until they have softened and are translucent. Add the red bell pepper and continue to fry quite gently. Add in the garlic and cook until it is aromatic, taking care not to let it burn. Sprinkle in the curry powder and then the chili powder. Fry gently for a minute Add the Longganisa, or pork mince and cook through until a little crispy. Add the chopped green pepper and mix well. Stir in the rice and mix well with all the ingredients until it is uniform in color. Sprinkle in the shrimp powder and turn heat to high. Mix well and adjust the seasoning with salt and pepper. Toss in the peas. Transfer the rice to a bowl and garnish with the leeks Brunoise is a two-part style of preparing ingredients. Step one: Cut the item into thin strips. Step two: Take the fine strips and further dice them into small cubes.

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Vegetable Recipes

Vegetable Ukoy, with dipping sauce

Vegetable Ukoy

Ingredients 250g sweet potato (kamote), strips 1 cup all-purpose flour 250g squash, strips 500ml cooking oil 100g carrots, cut into strips 1/2 tsp salt 1 cup malunggay leaves 1/2 tsp. pepper 1 pc bell pepper, chopped 253

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1 cup water 1 medium onion, chopped

Preparation Method Combine water, egg, flour, salt and pepper. Mix, add all vegetables and blend well. Make sure that they are well coated with egg-flour mixture. Drop by spoonful into hot oil to form mini-okoy and fry until golder brown. Drain excess oil using a strainer. Serve with dipping sauce. Vinegar Dipping Sauce: Mix 1/2 cup cane vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce. Add 1 tbsp. chopped onion and 2 segment garlic.

Atchara - Pickled Green Papaya and other vegetables

For the Atchara 1 medium green papaya, peeled and grated 1 small carrot, peeled and grated or cut into flower shapes

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1 green pepper, cut into fine strips 1 small bunch shallots (sibuyas tagalog), peeled

For pickling solution 2 teaspoons ginger, cut into fine strips 1 cup vinegar 1/4 cup sugar 1/4 cup rock salt In a bowl put all vegetables together. Sprinkle with rock salt and let stand for a few hours or overnight. Squeeze out excess liquid from the vegetables and rinse in water to remove salt. Put all pickling solution ingredients together. Stir till sugar and salt are dissolved. Pack vegetables in jars and pour vinegar mixture to cover. Refrigerate. Serve 2-3 days later. Filipino Chopsuey

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1/4 kilo of pork, sliced into small pieces 1/4 kilo of shrimps, shelled, deveined and halved 1/4 kilo of chicken liver and gizzard, sliced to small pieces 1/4 kilo of cauliflower, broken to bite size 1/4 kilo of string beans 1/4 kilo of snow peas (sitsaro) 1/4 kilo of cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks of celery, cut into 2" long pieces 5 cloves of garlic, diced 2 red onions, diced 1 carrot, sliced thinly 1 red bell pepper de-seeded and cut into strips 1 green bell pepper de-seeded and cut into strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups of chicken stock or broth 3 tablespoons of sesame oil 3 tablespoons of patis fish sauce 4 tablespoons of corn oil or vegetable oil Salt to taste Preparation Method In a big pan or wok, sauté the garlic and onions then add in the pork Chicken liver and gizzard. Add 1 cup of stock, a pinch of salt and then simmer for 15 minutes or until the pork and the chicken giblets are cooked. Mix in the shrimp and then all of the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Season with salt and pepper to taste. Serve hot with rice.

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Bulanglang

Ingredients 1 piece small Green Papaya, sliced 2 cups calabaza squash, sliced Loofah (Patola), sliced Lemon Grass Optional 3 medium tomatoes, sliced 10 to 15 small Okra 1 cup malunggay (moringa) leaves 4 cloves garlic, lightly crushed 1 thumb ginger, chopped 1 to 2 teaspoons salt 257

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4 to 6 cups rice Washing Preparation Method Heat a cooking pot and pour-in rice washing. Let boil. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes. Put-in the malunggay and salt. Stir. Turn the heat off. Transfer to a serving bowl and serve

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Ginisang Baguio beans

Ingredients

Baguio beans or green beans, sliced on an angle 800g of Ground pork 1 medium onion sliced 2-3 Cloves of garlic 4 Tbsp of Soy Sauce 1 Tsp MSG Salt and Pepper, to taste Oil 1-2 Tbsp of Patis, to taste

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Preparation Method

Heat the wok with a small amount of oil to a medium heat. Saute the onion and ground pork until the pork is browned, stirring to break up the pork. Add the garlic and continue to saute for another 2-3 minutes while stirring. Add the patis according to your taste. Cover and cook for another 2-3 minutes. Add the soy sauce, beans, MSG and ground black pepper. Stir, cover, and let simmer for 6 minutes on medium low heat. Remove cover and stir. Add salt and pepper if needed, and cook for 6 more minutes or until the beans are tender.

Pinakbet

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Ingredients 1/4 kilo pork with fat, cut into small pieces 2 Ampalaya (bitter gourd) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of Okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, peeled and crushed 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste

Preparation Method

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste Serve hot with plain rice.

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Ginisang Petchay - Pak Choi

Ingredients 800g baby bok choy or pechay, chopped 200g boneless, rind-less pork, chopped and thinly sliced 1 medium-sized tomato, diced 1 medium-sized onion, chopped 2 tbsp fish sauce 1 tsp garlic 1 cup water

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Preparation Method Heat the pan and put-in the cooking oil Sauté the garlic, onion, and tomato Add the pork and cook for 5 minutes Put-in the fish sauce and ground black pepper Add the water and simmer for 10 to 15 minutes When the pork is tender enough, put-in the pechay or bok choy. Cook for a few seconds, turn off the heat, and wait for 5 minutes before serving.

Sauteed Green Beans

500g green beans, trimmed 200g of fresh mushrooms, sliced 1/4 cup butter 1 onion, chopped 3 gloves garlic, minced 1/4 cup water 1/2 teaspoon cornstarch, mixed in a little water

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salt and pepper to taste 1/2 teaspoon sugar

Preparation Method In a pan, melt the butter and when foaming hot sauté, onion, mushrooms and garlic in that order. Once these have softened, add the green beans, water and soy sauce then simmer for 4 to 5 minutes. Pour in the dissolved cornstarch then season with sugar, salt and pepper. Simmer for 2 more minutes or until the beans are tender, but not limp. Transfer to a serving bowl and serve immediately.

Mushroom Stir-fry

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Quick and easy, this mushroom dish is great topped over rice or as an accompaniment. Serves 3

Ingredients 2 tablespoons of hoisin sauce 2 tablespoons of soy sauce 2 tablespoons of water 1 teaspoon of cornstarch, mixed with the water 2 tablespoons of olive oil 1/2 cup of sliced red bell pepper 4 cups of assorted sliced mushrooms salt and pepper, to taste

Preparation Method Make the stir-fry sauce: Mix together all of the first 5 ingredients in a bowl. Set aside. Heat the olive oil and sauté the bell pepper. Add the sliced mushrooms. Season them with salt and pepper. Slowly pour in stir-fry sauce while mixing continuously. Cook until sauce thickens. Serve immediately. If you can't find curry salt, just mix 1 teaspoon of salt with 2 teaspoons of curry powder.

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It's best to use fresh mushrooms for this recipe. Think oyster, shiitake, button, and shimeji mushrooms.

Side Dish Recipes

Adobong Kangkong

Ingredients 1 big bowl of Kangkong – river or water spinach 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4 cup of soy sauce 5 cloves of garlic, minced 1 onion, diced 2 laurel leaves - bay leaves 1/2 teaspoon of monosodium glutamate - MSG 1 cup pork stock or a pork stock cube dissolved in water Salt and pepper to taste 266

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Preparation Method Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, Salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Serve hot with rice. Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable. Spicy Seasoned Saute Potatoes

Chilli Cheese Fries

Coleslaw

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Patatas Bravas y Chorizo

Bold and smoky chorizo flavors are the perfect match to pan-fried potatoes.

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Serves 3

4 tablespoons olive oil, divided 150g of Spanish chorizo sliced into ½ inch pieces 2 medium potatoes, cut into 1/2-inch cubes Salt and Pepper, to taste

Ingredients for the sauce 1/2 cup of tomato sauce 1 teaspoon of mustard 1 - 2 tablespoons of hot sauce – to taste 1 teaspoon of Spanish paprika

Heat around 1 1/2 tablespoons of oil in a pan. Fry the chorizo until cooked through. Remove and set aside. Add remaining oil and fry potatoes until golden brown. Remove from heat and season with salt. Make the sauce: Combine all ingredients in a small bowl. To serve combine the chorizo and fried potatoes in a serving bowl. Drizzle the sauce on the top or serve on the side.

Corn kernels with a cream sauce

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Roasted Root Vegetables

Creamed Cabbage

Ingredients 3 tablespoons canola oil 1/2 tablespoon garlic, minced 100 grams bacon, finely chopped 1/2 Chinese cabbage, julienne 1/2 cup of cream salt and freshly ground pepper to taste

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Preparation Method Heat the canola oil in pan, sauté garlic. Add bacon and cook until fat is rendered. Toss in the cabbage and cook for 1 minute. Pour in the cream bring to a slow boil and season with salt and pepper. Serve immediately.

Fresh Papaya Lumpia

Ingredients 3 Tbsp. cooking oil 2 to 3 cloves garlic 1 piece onion, sliced 150 grams minced pork 1/4 kilo small shrimps, peeled and beheaded 200 grams annatto (atsuete) seeds 1 pc medium sized green papaya, peeled and shredded 50 grams mung bean sprouts or toge 2 stalks celery. minced 1/2 cabbage, sliced salt and pepper to taste 50 grams cooked garbanzos or chickpeas 271

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2 pieces tokwa or tofu, cubed lettuce or sliced cabbage minced garlic for garnishing Preparation Method Pour hot water, about 1/2 cup on the annatto seeds for a few minutes. Strain and reserve the liquid. Saute garlic and onion in oil over medium heat. Add pork and shrimps. Then add the annatto water. Bring to a boil then add shredded green papaya, mung bean sprouts, celery and sliced cabbage. Simmer until cooked. Season with salt and pepper then set aside and let cool. Before wrapping the filling, make the lumpia sauce. (See recipe below) When ready to serve, add the garbanzos and tokwa to the lumpia filling. Place one lumpia wrapper on a plate then put lettuce or sliced cabbage on the wrapper. Spread a spoonful of the lumpia filling on top of the lettuce, then fold the lumpia wrapper and roll to form a cylinder. Place the fresh lumpia on a plate and pour lumpia sauce over it then sprinkle with minced garlic.

Lumpia Sauce Ingredients 1/2 cup all-purpose flour 1/2 cup cornstarch

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1 to 2 Tbsp. soy sauce 1 cup brown sugar 2 cups water Preparation Method Mix together flour, cornstarch, soy sauce, brown sugar and water. Stir well. Place mixture in a saucepan and simmer over medium heat. Stir the sauce until you get the desired consistency. When done, transfer to a bowl.

Spicy Tofu with Oyster Sauce

Ingredients Cooking oil

1 Tbsp

Minced garlic

1⁄4 Tsp

Minced ginger

1 Tbsp

Tofu

3 Cups diced

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Oyster sauce

3 Tbsp

Sugar

2 Tsp

White pepper

1⁄4 Tsp

Sesame oil

1 Tbsp

Cornstarch

1 Tsp, mixed with water

Water/Soup stock Green onion

1⁄4 Cup, minced for garnish - optional

Preparation Method Heat oil and add ginger, garlic and saute until brown. Add oyster sauce, sugar, pepper and cornstarch. Add tofu and sesame oil. Stir it well and cook until the sauce thickens. Remove the tofu to a serving dish and garnish with spring onion.

Salad Recipes

Chicken Macaroni salad

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Ingredients 8 oz (2 cups) macaroni pasta, cooked 1/2 cup table cream 3/4 cup mayonnaise 2 tbsp onion, chopped 1 cup cooked chicken breast, shredded 1/3 cup carrots, chopped 1/2 cup cheddar cheese, cubed 3/4 cup pineapple tidbits 1/3 cup raisins

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2 1/2 tbsp condensed milk 1 tbsp pickle relish pinch (1/16 tsp) salt Preparation Method In a medium skillet over medium heat, cook chicken until no longer pink. Let rest until cool enough to handle, then shred. Set aside. In a medium pot with boiling salted water cook macaroni until al dente. Drain and rinse under cold water. In a large bowl, mix all ingredients together until well combined. Refrigerate for several hours before serving. Papaya salad

Serves 4 as a Side Dish Ingredients 1 small green papaya ½ cup of roasted peanuts 2 cups of fresh bean sprouts 1 or 2 Tomatoes cut into thin wedges or long strips 276

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3 spring onions cut into long matchstick-like pieces ½ cup fresh basil leaves left whole or chopped 1 handful of fresh coriander 1 red chili, sliced, seeds removed (reduce or omit, to taste) 1 cup blanched green beans (optional) Cooked baby shrimp or cubed fried tofu (optional) Dressing Ingredients ½ tsp of shrimp paste or substitute 1 Tbsp of fish sauce 2 Tbsp of good-tasting vegetable oil 2 Tbsp of fish sauce 3 Tbsp of lime juice ½ to 1 Tbsp of honey, to taste 1/8 to ¼ tsp chili flakes or cayenne pepper, to taste Preparation Method If you don’t live in Asia, you may be able to find an unripe papaya in your local supermarket - it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside the flesh will be white to light orange. Stir all of the dressing ingredients together in a cup. Make sure that the shrimp paste and the honey dissolve fully. Taste for sweetness and spice, adding more honey or chili to taste. Set aside. Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate

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the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl. Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans (if using), shrimp or tofu (if using) and most of the basil. Pour over the dressing, tossing well to combine. Add nuts and toss again. Taste the salad. If it is not sweet enough, add a little more honey or a sprinkling of sugar. If it is not flavorful enough, add a little more fish sauce or soy sauce. If it is too sweet or salty, add more lime juice. Add more chili for a spicier salad. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts. Making ahead of time; if you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

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Potato salad

Serve this with grilled dishes like pork chops, sausages and burgers, baby back ribs, or barbecued chicken. Serves 6

For the green mayo 1 cup mayonnaise juice from 1 lemon 1 teaspoon mustard 1/4 cup chopped parsley

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1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon pepper For the potatoes 1 kilo baby potatoes 200 grams bacon, cut into strips 6 cloves garlic, minced 1 onion, minced 1/4 cup chopped parsley salt and pepper

1 Make the green mayo: In a blender, combine mayonnaise, lemon juice, mustard, parsley, sugar, salt, and pepper. Process until mayonnaise turns green; set aside. 2 Prep the potatoes: Boil baby potatoes until tender. Cool, cut in half, and transfer to a bowl. In a pan, cook the bacon until crispy; set aside. In the same pan, saute garlic until fragrant. Add the fried bacon, bacon fat, garlic, mayonnaise mixture, onion, and parsley to the potatoes; mix well. Season to taste with salt and pepper. Chill and serve cold.

Seafood salad with Lime dressing This Seafood salad with lime dressing is a fairly simple and easy to prepare dish. It can be served as an appetizer or as a side dish and is ideal for the health-conscious.

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Serves

Ingredients 300g shrimp peeled and deveined 300g squid bodies cut into rings 350g fresh tuna fillet cut into cubes 3 tomatoes de-seeded and diced 3 stalks celery chopped 3 tablespoons chopped parsley 2 white onions chopped 1/2 tablespoon Paprika(optional) Dressing Ingredients 1 ½ tablespoons olive oil 2 cloves garlic, minced 1/4 cup of lime juice 3 tablespoons of vinegar 1/2 teaspoon of sugar salt and pepper to taste

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Preparation Method In a shallow bowl, combine the dressing ingredients. Season the tuna with a dash of salt and pepper. Set aside. In a frying pan, heat the oil and cook the tuna for 2 to 3 minutes or until done. Drain and set aside. In a pot, bring the water to the boil. Add a dash of salt then boil the shrimp for 2 minutes. Drain and set aside. In the same boiling water, boil the squid for 3 minutes. Drain and set aside. In a large bowl, combine the seafood and the rest of ingredients. Pour the lime dressing over the salad then toss and sprinkle with parsley. Serve.

Waldorf salad

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This salad is named after the New York Waldorf Astoria Hotel where it was probably invented. If you want to have more protein, then I think you will find that Chicken goes pretty well with most of our salad recipes, as does Tuna, either fresh or canned, but ideally fresh. Serves 6 Ingredients 2 x Granny Smith Apples cored and diced into 1/2-inch pieces with the skin on, put into a bowl with cold water and juice of 1/2 a lemon. This is known as acidulation and is done to stop the apple from going brown if you are not using it immediately. Avocado is another fruit that we do this with 4 x stalks celery, washed, peeled and cut into 1/4-inch pieces across the ribs 1 of cup walnuts 1/2 cup of California raisins 1 cup of dried cranberries 283

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1 cup of mayonnaise 2 tablespoons of lemon juice 1 teaspoon of salt 1/4 teaspoon of ground black pepper

Preparation Method

Rinse and dry the apple pieces. In a medium mixing bowl, toss apples, celery, walnuts, raisins, and dried cranberries. Add the mayonnaise, lemon juice, and salt and pepper. Mix all together. Refrigerate until served. Toss again if necessary; season to taste.

Fresh Tuna salad with Plum & Sweet Chilli dressing

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Serves 4 Ingredients For the Plum dressing 1/2 cup plum sauce 1/2 cup Thai sweet chilli sauce 1/4 cup rice vinegar 1 tablespoon calamansi or lemon juice 1/4 teaspoon five-spice powder 300 to 400 g of fresh tuna, cut into bite-sized cubes, if you choose to sear the Tuna then do not cut it until you have seared it. Also it is best to buy Tuna Loin if you are going to sear the Tuna. To sear just rub all

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over with oil, season all over with a little Salt and Pepper. Heat a nonstick frying pan until pretty hot and hold each end of the tuna loin to the pan until it browns. Then put the tuna loin into the pan for around 20 – 30 seconds and using tongs check if the tuna has seared and is browned. Turn and quickly brown all sides and remove from the heat straight away. We are not cooking the tuna, just searing the outside. Once seared and cold, go ahead and slice the tuna loin into cubes. Salt and pepper to taste Ingredients for the Salad 1 tablespoon calamansi juice 2 cups fresh greens 1/2 cup pomelo, shredded 1/4 cup cherry tomato 1/4 cup sliced cucumbers 1/2 cup plum dressing, divided

Make the dressing by whisking together all the dressing ingredients in a bowl. Place tuna in a bowl; season with salt and calamansi or lemon juice. Set aside. In another bowl, combine the remaining ingredients except dressing. Add 1/4 cup dressing; toss. Top salad with tuna and drizzle with some of the remaining dressing. Leave some dressing to serve on the side.

Thai Beef with Green Bean salad 286

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No need to deprive yourself when on a diet. Choose lean meat and pair it with vegetables for a filling meal. This dish is low-carbohydrate and low-fat, but definitely not low in flavor.

Ingredients 1 kilo sukiyaki cut beef 1 teaspoon olive oil salt and freshly ground black pepper 2 tablespoons fresh lime juice 1/2 teaspoon fish sauce 1/2 teaspoon sugar

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1/2 cup fresh cilantro, chopped 1/2 kilo green beans or Baguio beans, sliced

Preparation Method Heat your grill or grill pan to high. Rub olive oil onto the beef and season with salt and pepper. Leave to marinate for 10 – 15 minutes Grill the beef pieces to your desired doneness, about 1 ½ minutes per side. Remove from the heat and set aside on a cutting board for 5 – 10 minutes to rest. In a large mixing bowl, whisk together the lime juice, fish sauce, sugar, and cilantro. Set aside. Heat a saucepan of salted water until boiling. Add beans and cook until crisp-tender, about 3 minutes. Drain. Toss with the Beef in the lime juice mixture, adding any meat juices that have accumulated on the cutting board. Lastly, add the beans. Toss and serve.

Mixed Leaf Salad with Chicken, Grapes and Cheese

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Enjoy the taste of chicken with some grapes and cheese in no time. Of course you can make your own Chicken Popcorn, if you want. It’s quite easy to really, we just included this recipe for days when you don’t have the time or the energy, or both! Ingredients 1 bag frozen chicken popcorn, cooked according to package directions 1 bag of mixed greens 1 cup of seedless grapes, halved 1 pack of cream cheese, cubed Ingredients for the Honey Mustard Dressing ½ cup of mayonnaise ½ tablespoon of Yellow American Mustard 1 Tablespoon of Honey sugar, salt, and pepper to taste

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Preparation Method Whisk all dressing ingredients in a bowl and season to taste. Set aside. Cook chicken popcorn according to package directions. Open a bag of mixed greens and arrange in a shallow bowl. Arrange chicken popcorn, some halved grapes, and cubed cream cheese over the greens. Drizzle honey mustard dressing on top and serve.

House salad restaurant style

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Ingredients Serves 2 1 big handful of chopped or, preferably torn baby spinach The same amount of fresh iceberg lettuce torn into big chunks ½ (1/2 a handful) the amount of Arugula, or Rocket as it is also known ½ cup of crisp cooked smoked streaky bacon cut to a mince. Keep back a small amount of bacon to add to the dressing. ½ cup of ham cut to a fine mince ½ cup of hard-boiled egg cut to a fine mince ½ cup of finely chopped fresh, ripe, red tomato ½ cup of finely chopped almonds (optional) ½ cup of grated cheese, preferably a mix of cheddar and Monterey Jack Hot bacon and Honey Mustard Dressing (see recipe below) 2 Fresh croissants 1 Tbsp Melted Butter 1 Tbsp Honey

Preparation Method and order 1. Prepare Salad Bowl 2. Make honey butter croissant 3. Make warm bacon honey mustard dressing

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Prepare Salad Mix together the two types of torn lettuce and take 2 large soup bowls and spread equal amounts of the lettuce across the bottom of each bowl. Then share the ham between the bowls, using around half the available area. Remember for presentation purposes we are trying to build a tower! Next we add, cheese and then the chopped egg, the almonds (if using), the tomato and finally the bacon.

Prepare honey butter Croissant Make the Croissants and the dressing once you have made the base salad, so that both are still warm when you serve them Pre-heat your oven to 350 F. Mix together 1 Tbsp of melted butter and one Tbsp of honey. Brush the mixture evenly on both Croissants and put in the oven to warm, once the honey mixture is sticky and the croissant warm they are ready to serve.

Prepare warm bacon honey mustard dressing 1 Tbsp of Honey ½ Tbsp of American Yellow Mustard Salt & Pepper (to taste) Bacon fat from cooking the bacon for the salad Small amount of minced bacon

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Preparation Method Combine all of the ingredients, whisk together, season to taste with salt and pepper and microwave on high for 10 seconds, whisk again and serve. The consistency of the dressing should be fairly thick. If your guests really like this dressing cook a little more bacon, keep back some more bacon and make a double quantity of the dressing. Serve in a separate pouring jug for each salad.

Dessert Recipes

Leche Flan

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Makes 4 flans using medium-sized oval mold or 20 to 25 servings using small round molds Ingredients 12 egg yolks, yolk only, no egg white 2 x 300ml cans of sweetened condensed milk 1 x 370ml can of evaporated milk 1 teaspoon vanilla flavor sugar To the bowl of yolks, add the ingredients, in the order listed above, except the sugar. Pour in each ingredient slowly and mix gently until the mixture is smooth. Stick to one stroke as you mix and do it slowly, to avoid creating bubbles. Bubbles will make the surface of the flan uneven. Set aside. Next prepare the sugar syrup.

Sugar Syrup Preparation Method Melt sugar in the molds over a low heat. Using tongs, move the molds in a clockwise motion to avoid burning the sugar. Don’t wait for the crystals to turn brown, just let it melt. Pour the egg mixture into the mold onto the sugar syrup/arnibal. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready. Once cooked, refrigerate the flan. It's best served cold.

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the syrup. For a small round mold, use 1 teaspoon of sugar. If you like it sweeter, just add more sugar. If you're using a conventional steamer, make sure that the water is at boiling point before you set the flans. Keep them at boiling point for 30 minutes then let cook on medium (simmer) for another 15 minutes.

Bibinka

Ingredients 2 cups glutinous rice flour 1 cup coconut milk 1/2 cup of fresh or evaporated milk 1 1/2 cups of condensed milk or 1 can of condensed milk 1/4 cup of melted butter

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4 yolks of large eggs 1/2 small box of cheese – grated Note: The best type of cheese to use as toppings is Eden cheddar cheese.

Preparation Method Melt the butter and use 1/4 of it to grease the foil or pan where you are going to pour the bibingka mixture. In a large bowl, mix the glutinous rice flour, coconut milk, fresh milk, condensed milk, egg yolks and the melted butter. Mix them thoroughly until well-blended. Preheat oven to 375 degrees Fahrenheit. While the oven is heating, pour the bibingka mixture into the baking pan and cover it with an aluminum foil then bake for 25 minutes. Remove the pan from the oven and now that the bibingka is half-baked, sprinkle it with the grated cheese. Bake the bibingka again for another 25 to 30 minutes, this time uncovered. You’ll know it’s done when the top layer of the bibingka turns to light brown. Let it cool to room temperature when it is ready to serve.

Biko

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8 Servings

Ingredients 1to 1/2 cups glutinous rice 2 cups coconut milk 1 cup dark brown sugar 1 cup water 2 tablespoons coconut oil (from making latik) Latik

Ingredients for the Latik 2 Cups of coconut cream

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Preparation Method Wash glutinous rice and drain well. Grease bottom and sides of a baking dish with coconut oil. Set aside. In a wide pan over medium heat, combine the coconut milk, water and rice. Bring to a simmer and cook, stirring occasionally, until rice is tender. Add more water in 1/2 cup increments if rice mixture is drying before rice is cooked. When rice mixture begins to thicken, add sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from pan. Spoon the biko into a prepared baking dish and pat down to flatten. Allow to cool and set. Lightly brush the top with coconut oil and top with latik. Cut into portions to serve. For the Latik In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent burning. Continue to cook and stir until curds turn golden brown. Drain the latik from the oil. Use the coconut oil to grease sides and bottom of pan and to lightly brush over the biko. Top the biko with the latik.

Halo Halo

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Ingredients 6 tbsp halo-halo mixture, divided into 2 tbsp for each glass 2 tbsp macapuno preserved shredded young coconut 2 tbsp kaong - palm nuts 2 tbsp nata de coco - coconut gel 2 tbsp fresh grated/shredded cantaloupe melon Crushed or shaved ice 1/2 cup evaporated milk Vanilla ice cream, you can also use Mango or Ube flavors, or even both. Preparation Method In a tall glass, layer each of the first 5 ingredients. Cover with enough ice to almost fill the glass. Pour the evaporated milk onto the ice. Top with 2-3 scoops of ice cream.

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Buko Pandan Fruit Salad

Ingredients The juice and flesh from 2 buko 4 pandan leaves 2 boxes of unflavored green gulaman 1 x 250ml pack all-purpose cream 1/4 cup condensed milk 1 x 836g can fruit cocktail, drained 1/2 cup nata de coco, drained 3/4 cup red kaong and drained

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Preparation Method Cut the buko flesh into squares; set aside. Combine the buko juice with enough water to make 3 1/2 cups of liquid. Pour the mixture into a saucepan and add the pandan leaves. Simmer for 10 minutes. Turn off heat. Remove the pandan leaves and add the gulaman powder. Bring to a boil, stirring until powder is completely dissolved. Pour into an 8x12-inch pan. Let cool slightly and place in the refrigerator to set. Cut into cubes. Set aside. In a large bowl, mix together the cream and condensed milk. Add the fruit cocktail, nata de coco, red kaong, gulaman cubes, and the buko flesh. Transfer to a serving container, cover, and keep chilled in the refrigerator. Serve cold. Adding red kaong can make the salad turn pink. To prevent this, rinse kaong with filtered water. Drain overnight or pat dry with paper towels. Alternatively, you can also use un-tinted kaong.

Chocolate Peanut Butter Pie

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Makes 1 x 9-inch pie Ingredients For the graham’s pie crust 1 x 200g pack graham cracker crumbs or graham crackers 2/3 cup melted butter For the Filling 300g of your favourite chocolate, chopped into fine chunks 3/4 cup of smooth peanut butter, plus extra for drizzling 1 x 250ml pack all-purpose cream 80g plain biscuits (your favorite kind, but no cream or chocolate) broken up into bite-sized chunks 1 x 40g pack of mini marshmallows

Make the graham crust first. If you have crackers now is the time to turn them into crumbs. You can do this manually by beating them up or use a food processor. Place the graham cracker crumbs in a bowl. Pour the warm melted butter over and mix well, until all the crumbs are 303

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Tang’s Kitchen Filipino Recip e-book

coated and binding. Transfer the mixture to a 9-inch pie plate. Using the back of a spoon, press the mixture onto the plate until you have an even layer on the base and sides. Place in the refrigerator for 15 to 20 minutes to set. In another bowl, mix the chopped chocolate and peanut butter together. Set aside. Place cream in a heavy saucepan over medium heat. Bring to a boil. Turn off the heat and allow the cream to cool a little. Pour the warm cream over the peanut butter and chocolate mixture mixing continuously until the chocolate melts and no lumps remain. Add biscuits and marshmallows. Stir until everything is evenly distributed throughout the mixture. Pour mixture over prepared graham crust. Return to the refrigerator for another hour or more to set. Drizzle on top with warm peanut butter or decorate as you desire before serving, with cream or ice cream.

Chocolate Lava Cake

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Ingredients 1/2 cup of melted butter 1 cup of sugar which can be white, brown or powdered, sometimes known as icing or Confectioner’s sugar) 2 medium eggs 1 teaspoon of vanilla extract or Vanilla flavour. Vanilla Extract is better, but more expensive, if you are on a budget 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/2 teaspoon iodized salt 1/2 teaspoon baking powder

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3 tablespoons of chocolate syrup or 2 tablespoons of chocolate spread

Preparation Method Pre-heat the oven to 350 degrees F (175 degrees C) Grease your baking tins. This mix is large enough to make 4 x 3-inch puddings and one 8-inch pudding. Bear in mind that using different sizes of moulds or tins will mean different cooking times. I like to make individual puddings so that everyone gets the enjoyment of opening up the molten centre. Using a glass mixing bowl, beat together the melted butter, sugar, eggs and vanilla. Into a separate bowl, sieve the dry ingredients: flour, cocoa and baking powder. Add salt. Combine the butter mixture and the dry ingredients and whisk in the chocolate syrup or spread, until you have a smooth mixture Pour the mixture into the baking tins you are using, filling them to around 2/3 full. Bake for a maximum of 10 minutes, probably around 8 - 9 minutes. If you over-bake it, you will just have warm chocolate pudding, not a lava pudding! To serve, dust with powdered sugar, by putting some sugar in a sieve, and shaking the sieve gently from side to side to dust the puddings tops. Serve with cream or ice cream

Coffee Jelly with Vanilla Ice Cream

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This dessert works as well for adults as it does for kids. How grown up it is depends on how you present it.

See what I mean! Ingredients

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1 cup cold water 3 to 4 (7-gram) sachets gelatin powder (depending on the desired firmness) 5 cups water 1 cup sugar 2 tablespoons instant coffee powder vanilla ice cream, to serve chocolate wafer sticks for garnish Preparation Method Pour cold water over the gelatin powder. Allow to bloom. Combine the water, sugar, and coffee powder in a saucepan over a high heat, until it boils. Turn off the heat and once it stops bubbling whisk in the gelatin mixture. Strain the mixture and pour into molds or a tray. Chill in the refrigerator for 2 to 3 hours until set. Cut the coffee jelly into the desired shape, using either a knife or cutter. Transfer to cups or glasses and serve with vanilla ice cream. Garnish with chocolate wafer sticks. Setting tip; Blooming means allowing the gelatin to absorb the liquid by letting the mixture sit for 3 to 5 minutes. This gives the final product its smooth texture.

Turon Saba - Banana Spring Roll

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Aug. 8

Turon Saba is a typical Filipino merienda or snack. It’s really, a banana spring roll made with plantain and jackfruit. For a variation use a chocolate bar instead of the jackfruit. Bet the kids love it Ingredients Makes 12 Turon 6 ripe Saba (plantain banana) 1 cup chopped langka (jackfruit), or 6 chocolate bars 1/2 cup of brown sugar 12 Lumpia (spring roll) wrappers Oil, enough for deep frying Preparation Method Peel and cut each banana in half, and cut each half into 3 equal size lengths. Roll each banana piece lightly in the sugar.

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Place 3 slices of the sugar coated banana onto each spring roll wrapper and cover evenly with the chopped Jackfruit carefully wrap and roll, sealing the ends with water or egg white. If using a chocolate bar instead of the jackfruit, unwrap it, place it carefully on top of the Saba (plantain) and proceed with wrapping as above and with cooking as below. Heat the oil until slightly hotter than medium, but not smoking hot. Sprinkle 1/8 teaspoon of sugar over the Turon. This will caramelize and stick to the Turon. Flip to coat evenly and fry until golden brown and crisp, just like a lumpia! Remove, drain on kitchen towels, allow the Turon to cool for a couple of minutes and then serve with cream, ice cream or chocolate sauce. Remember to check to see who the kids’ favourite is now!

Budin – Filipino Style Bread Pudding

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Ingredients 4 cups milk 8 slices of 2 day old bread, crusts (edges) trimmed away 2 eggs, beaten 1/3 cup sugar 1/2 tsp. salt 2 tsp. vanilla extract 4 tbsp. melted butter (or margarine) 1 cup macapuno (or 1 cup of jackfruit) Preparation Method Preheat your oven to 350°F. Grease a large casserole dish. In a saucepan, combine the milk, eggs and sugar. Warm the mixture, stirring continuously, over low heat until tiny bubbles appear around the edges. Remove from heat and allow it to cool down a little. Meanwhile, butter the bread and lay it out in across the casserole dish, if you are going to have 3 layers of bread, use ½ the Jackfruit on each of the bottom 2 layers, sprinkling with a little sugar across each layer, if you like extra sweetness. Now pour in the milk mixture, pushing down the top layer of bread so that it also gets soaked by the milk. Sprinkle some extra sugar across the top of the pudding. Bake for 30 - 45 minutes. The pudding should rise a little and the top will start to get golden and crispy. Don’t let it get black or burnt though, as this will affect the taste. Once cooked remove from the oven and let cool for 10 minutes before serving. Budin eats well with cream, custard, or Ice Cream.

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