Ingredients:

• 8 skin-on, bone-in chicken thighs (about 3 pounds)
• 1 pinch freshly ground black pepper, plus 1 tablespoon, divided
• ¹/₄ cup soy sauce, plus 3/4 cup, divided
• 2 tablespoons canola oil
• 1 cup unseasoned rice vinegar
• 1 tablespoon raw sugar (Demerara sugar will also work)
• 1 head garlic, cloves peeled, sliced thinly (about 15 cloves)
• 4 bay leaves
• 1 pinch red chile flakes
• 3 cups steamed white rice (for serving)
• 4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)

Directions:

• Heat oven to 350° F. Season chicken thighs with 1/4 cup soy sauce and black pepper· Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken, skin-side down, until the skin starts to brown and caramelize, about 5 minutes.

• Flip the chicken skin-side up. Add 3/4 cup soy sauce, rice vinegar, sugar, garlic, 1 tablespoon black pepper, bay leaves, red chile flake, and 1/2 cup water; bring to a simmer. Cover Dutch oven and transfer to the oven and braise until chicken is cooked through, but not falling apart, about 45 minutes. At this point, the garlic will also be very tender and there will be some chicken fat on the surface.

• Remove the lid and continue to braise in the oven, uncovered, until the meat is very tender and the liquid has reduced to more of a glaze, about 15 to 20 minutes more. Remove from the oven and skim the surface of the liquid to remove some of the fat that has accumulated.

• Serve the chicken over rice. Spoon extra sauce on top, if you like, then sprinkle with scallions.

Ingredients:

• Water (for soaking the pansit bihon)
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1/2 large red onion, sliced
• ½ lb pork, thin sliced
• 3/4 lb boneless chicken breast, cooked and shredded
• 1 cup green beans, thinly and diagonally sliced
• 1 carrot, julienned or cut into long, thin strips
• ¼ cabbage, sliced
• 1 cup celery, chopped
• 2 tbsp fish sauce
• ¼ cup soy sauce
• 1 pack pansit bihon (500 grams)
• ground pepper to taste
• 1/4 tsp calamansi juice or lime juice

Directions:

• In a bowl, place the rice noodles also known as pansit bihon in a large bowl and soak it in warm water. When soft, drain and set aside

• In a wok, heat oil in a wok over medium heat. Saute onion and garlic until soft. Stir fry sliced pork and cook until it’s tender. Mix chicken in the wok. The secret to making the meats (i.e. chicken and pork) tender is to not overcook them.

• Add green beans, carrots, cabbage, celery, fish sauce, and soy sauce. Cook until cabbage begins to soften. Do not overcook as overcooking the vegetable will absorb oil, which will alter the overall taste and texture of your pansit.

• Toss in noodles and cook until heated thoroughly. Stir occasionally to avoid noodles from overcooking.

• Dash with ground pepper and stir in the lime juice.

Ingredients:

• 2 1-inch-thick boneless rib-eye steaks, excess fat trimmed
• 2 tablespoons vegetable oil, divided
• 8 fresh bay leaves
• 1 large white onion, sliced into ½-inch-thick rounds
• ¼ cup fresh lemon juice
• ¼ cup soy sauce
• Kosher salt

Directions:

• Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside.

• Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and ½ cup water. Cover skillet (use a baking sheet if you don’t have a lid) and cook until onion is partly tender; it should have lost its raw bite but still have some crunch, about 5 minutes. Transfer onion and bay leaves to a plate with a slotted spatula or tongs.

• Increase heat to medium-high and bring remaining liquid in skillet to a boil. Cook until only 2 Tbsp. remains. Scrape into a small bowl and stir in lemon juice and soy sauce. Set sauce aside.

• Wipe out skillet and heat remaining 1 Tbsp. oil in skillet over medium-high. Season reserved meat with salt. Working in batches, cook meat undisturbed until dark brown, about 2 minutes. Turn and cook until second side is lightly browned, about 45 seconds. Transfer to a platter.
• Reduce heat to medium (let skillet cool a little if it is very hot) and cook reserved sauce in skillet just to let flavors meld, about 1 minute. Add 1–2 Tbsp. water if sauce is too concentrated. Pour over meat and top with onion and bay leaves.

Ingredients:

• 4 garlic cloves, finely grated
• 1 medium onion, very finely chopped
• 2 medium carrots, grated on the large holes of a box grater
• 4 scallions, white and light green parts, very finely chopped
• 1 cup cabbage, very thinly sliced
• 2 eggs (1 whole, 1 white and yolk separated)
• 1 pound ground pork
• 1 pound ground beef
• 4 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 (11-ounce) packages lumpia wrapper or spring roll shells
• Canola oil

Vinegar-Soy Dipping Sauce

• 1/4 cup plus 2 tablespoons rice wine vinegar
• 1/4 cup soy sauce
• 2 garlic cloves, thinly sliced or finely chopped
• 1Thai chile, thinly sliced
• 1 scallion, thinly sliced

Directions:

• Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using your hands mix until everything is evenly distributed

• In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.

• In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You’ll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.

Vinegar-Soy Dipping Sauce

Stir all ingredients together and decant into a small dish.

Ingredients:

• 10 ounces frozen whole sweet purple yams, thawed
• 9 ounces (about 2 cups) all-purpose flour, plus more for dusting
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh grated nutmeg
• 1/3 cup granulated sugar
• 2 eggs, lightly beaten
• 1/4 cup canned unsweetened coconut milk
• 2 tablespoons unsalted butter, melted
• Canola oil, for frying

For the Glaze:

• 1/4 cup canned unsweetened coconut milk
• 2 cups powdered

Directions:

• Slice the thawed purple yams into 1-inch pieces, then cook in boiling water until tender, 5-10 minutes. Drain the yams, then pass them through a potato ricer and into the bowl of a stand mixer fitted with a paddle attachment.

• Whisk together the flour, baking powder, salt, and nutmeg in a large bowl and set aside.

• To the bowl of the stand mixer, add the granulated sugar, eggs, coconut milk, and butter, then mix on low until smooth. With the motor running, slowly add the dry ingredients to the wet ingredients and mix until well combined. Let dough rest 10 minutes.

• Heat 2-inches of oil in a large cast-iron skillet over medium-high heat until the oil reaches a temperature of 370 degrees on a deep-fry thermometer.

• While the oil is heating, transfer the dough to a lightly floured work surface. The dough will be sticky at this point, so sprinkle a bit more flour over the dough as well. Using your hands, pat the dough out into a 10-inch round about 1/2-inch thick.

• Using a floured 3-inch doughnut cutter, cut out the doughnuts. Gather any remaining scraps, pat them out again, and cut more doughnuts.

• Working in batches, place the doughnuts, and doughnut holes, into the hot oil. Fry, flipping over once, until puffed and golded, 3-4 minutes. Using tongs, transfer the doughnuts to a large plate lined with paper towels.

To Make The Glaze:

• In a medium bowl, whisk together the coconut milk and powdered sugar until a glaze is formed. While the doughnuts are still warm, dip them into the glaze, then let them drain on a wire rack set over a baking sheet. Serve immediately.

Ingredients:

• 2 cups uncooked white rice
• 3 tablespoons extra virgin olive oil, divided
• 2 ½ cups yellow potatoes, peeled and diced into bite sized pieces (one pound)
• 2 cups carrots, peeled and cut into ½ inch dice
• 1½ cups onion, diced
• 1 tablespoon fresh garlic, minced
• 1 pound 80/20 ground beef
• ½ pound ground pork
• 1 tablespoon tomato paste
• ½ pound fresh plum or San Marzano tomatoes, seeded, corded and diced (alternatively, you could use a 15-ounce can of diced tomatoes with liquid)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup raisins
• 1 tablespoon fish sauce
• 3 tablespoons good quality soy sauce
• 1 teaspoon chili garlic paste
• 1 cup water
• 1 cup frozen peas, thawed
• Fried egg for each serving
• Tabasco sauce, served as a condiment
• Savory Fried Plantains

Directions:

• Begin cooking rice by adding twice as much water as rice to a pan or rice pot. Cook rice while preparing the dish.

• In a large skillet or sauté pan, over medium to medium high heat, place 2 tablespoons of olive oil and once shimmering, add potato and carrots.

• Fry this for 15 minutes, stirring occasionally. They should start to brown and be just shy of tender. Remove these to a bowl with a slotted spoon but leave oil in pan.

• Add remaining tablespoon of oil and onion and sauté for three minutes.

• Add garlic and sauté for one minute.

• Add the ground beef and ground pork and sauté for about eight minutes or until browned.

• Make a hole in the center and add tomato paste and stir that for one minute

• Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, water and reserved cooked potato and carrot mixture.

• Reduce heat to medium and simmer until most of the liquid has evaporated.

• Add peas, stir and remove from heat

• In a fry pan, fry enough sunny side or over easy eggs as needed for each dinner guest.

• Serve by placing cooked white rice in a serving bowl, top with the Picadillo then top with one fried egg on top of each portion.

• Serve with Tabasco on the side along with Savory Fried Plantains.

Ingredients:

• Kosher salt
• 3 pounds pork belly, skin on
• Canola oil
• 1 small onion
• 4 scallions, whites roughly chopped, greens thinly sliced, divided
• 6 cloves garlic, very finely chopped
• 1 (1-inch) piece ginger, very finely chopped
• 2 red chiles (such as Fresno, Holland, or Thai), 1 finely chopped, 1 thinly sliced, divided
• 2 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce or coconut aminos
• Freshly ground black pepper
• 4 large eggs
• Lime wedges, for serving
• Steamed rice or garlic fried rice, for serving

Directions

• Season pork belly generously with salt and place skin side up on a wire rack inside a baking sheet. Chill, uncovered at least 8 hours or up to 48.

• Heat oven to 350°F. Rub oil over pork skin and season with salt. Place sheet tray in oven and add 4 cups of water into the base of the tray. Roast until skin is golden brown and internal temperature is 195°F, about 1 3/4 to 2 hours. Add more water to sheet tray if pan juices begin to scorch. Raise oven temperature to 450°F and roast until pork skin is deep golden brown and crisp, about 15 minutes more.

• Transfer pork to a cutting board and let rest, 20 minutes. Slide a paring knife under the skin, parallel to the surface. Remove the skin and reserve on a plate. Chop the remaining pork into roughly 1/4-inch pieces.

• Heat 1 Tbsp. oil a medium cast iron skillet over medium-high heat. Add chopped pork and cook, tossing, until some fat has rendered and pork edges are beginning to crisp. Pour excess fat out leaving a couple tablespoons in the pan. Lower heat to medium and add onion, scallion whites, garlic, ginger, and chili and cook until softened and fragrant, about 2 more minutes.

• Combine lemon juice, rice vinegar, fish sauce, and soy sauce in a small bowl and add to the pan. Cook, stirring until pork is evenly coated and the liquid has completely evaporated. Continue to cook pork until the edges are very crispy all over. Taste and adjust seasoning with lemon juice, vinegar, fish and/or soy sauce. Season with black pepper.

• Using the back of a spoon, make 4 spaces to place your eggs. Crack eggs into the spaces and place pan into the oven to cook until desired egg doneness, e.g. 5 to 7 minutes for over easy. Chop crispy pork skin into large chunks. Top with scallion greens, sliced chilies, and pieces of crispy pork skin. Serve with rice or garlic fried rice and lime wedges.

Ingredients:

• 10 8-inch square lumpia wrappers, or spring roll wrappers
• 5 Ripe saba bananas, split lengthwise*
• 1/3 cup sliced jackfruit, fresh or canned
• 1/3 cup brown sugar
• water, for sealing wrappers
• vegetable oil, for frying

Caramel Coating:

• 1/3- 1/2 cup white granulated sugar

Directions:

• Place square lumpia wrapper on work surface with one point of the square facing you. Coat saba banana with brown sugar and place horizontal on lower 1/3 of lumpia wrapper. Add a couple strips of jackfruit.

• Fold the tip of the square wrapper up to cover the banana and jackfruit. Fold the tip of the right side and left side in to create an envelope.

• Use both hands to roll the wrapper into a log. Moisten the top tip of the wrapper with water and continue to roll the wrapper up to seal. Repeat with remaining ingredients.

• Add about 1/2-inch to 1-inch of vegetable oil to heavy bottomed frying pan (such as cast iron pan or dutch oven). Set over medium heat and bring oil to a temperature of 350°F (175°C). It is best to use a candy thermometer to monitor oil temperature. This will result in even cooking.

• Once oil is at the proper temperature, carefully place banana rolls seam side down into pot. Work in batches and do not overcrowd the pot. Cook on each side for 90 seconds to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Repeat with remaining turon.

• To make caramel coating: In a heavy bottomed sauce pan set over medium heat, melt sugar. The sugar melted sugar will start to caramelized and brown. Once the caramel is a golden amber color, remove from heat. Toss in turon and fully coat in caramel. Serve warm, or at room temperature.

Ingredients:

• 1.6 lbs large shrimps with head intact
• 1 clove garlic,chopped
• 1 small onion, chopped
• 5 pieces sili labuyo ( green or red chilis)
• 1 inch fresh ginger root
• 1 can 15.5 oz Coconut milk
• ¼ cup cilantro for garnish ( a must)
• 1 tablespoon cooking oil

Directions:

• Heat cooking oil in a large pan. When oil is hot, add in ginger and cook until lightly brown.

• Sautee’ garlic and onion until onion is transparent.

• Add the shrimp and cook until it changes color.

• Add the coconut milk and the chili. Cook in low heat and let boil for 5 more minutes. Add water if necessary.

• Turn off heat and garnish with cilantro while hot. ENJOY

Ingredients:

Beef Tapa

• 1 pound beef sirloin (New York strip, or boneless rib eye), sliced thin against the grain*
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup calamansi juice
• 3 Tablespoons brown sugar
• 6 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper

Serve with:

• garlic fried rice (sinangag)
• fried egg
• fresh tomato
• sliced cucumber

Directions:

• Mix together soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until sugar has dissolved. Toss in sliced beef. Cover and let marinate in the fridge for at least 4 hours (up to 24 hours).

• Strain beef from marinade. Add about one tablespoon of cooking oil (grapeseed oil or vegetable oil) in a large skillet over medium heat. Once oil is hot, cook beef in batches. Cook beef on each side for 2-4 minutes until well browned.

• Serve hot with garlic fried rice and fried egg.

Ingredients:

• 2 lbs chicken (mix of thighs and drumsticks)
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 medium tomato, diced
• 2 tablespoons fish sauce
• Salt and pepper, to taste
• 1 cup tomato sauce
• 1 cup water
• 1 large potatoes, cubed
• 1 carrot, cubed
• 1 red bell pepper, cubed

Instructions:

• Marinate chicken pieces in soy sauce and lemon juice for half an hour. Drain chicken from the marinade.

• In a heavy pan, heat oil over medium high heat. Sauté garlic, onions and tomatoes for 2 minutes or until onions are soft.

• Add chicken pieces and saute for a few minutes until meat is nicely browned and no longer pink.

• Add fish sauce and stir. Add tomato sauce and water and stir to combine. Let the mixture boil and then reduce heat. Cover and let simmer, stirring occasionally for 20 minutes.

• Add carrots, red bell pepper and potatoes; cover and cook for 10 minutes or until potatoes are tender.

• Season with salt and pepper, to taste.

• Serve with steamed rice. Enjoy!

Ingredients:

• 2 tbsp olive oil
• 4 cloves garlic smashed and peeled
• 1 1/2 lbs whole button mushrooms
• Sea salt and freshly ground pepper
• 3 tbsp soy sauce
• 3 tbsp white vinegar
• 1 bay leaf
• 1 tsp sugar

Instructions:

• Lightly rinse mushrooms with cool water and pat dry with paper towels.

• Heat wok or skillet over medium high heat. Add oil, rotate to coat sides of skillet.

• Add garlic and mushrooms; stir-fry until mushrooms are slightly browned, about 2 minutes. Season with salt and pepper.

• Add soy sauce, vinegar and bay leaf. Without stirring, bring the mixture to a boil, reduce heat, cover and let simmer until mushrooms are tender, about 10 minutes. Add sugar and stir to combine.

• Transfer to a serving plate and serve with steamed rice.

Ingredients:

• 5 pound boneless pork shoulder, cut in strips
• 10 cloves garlic, finely chopped
• 2 piece 4 inch size Anaheim Pepper
• 3 pieces of dry bay leaves
• 5 cups water
• 1 cup vinegar ( add more if needed )
• 1/2 cup onion, chopped ( around .340 lbs)
• 2 pound pork blood
• 1 tablespoon cooking oil
• more FISH SAUCE ONLY IF NEEDED

Directions:

• Marinate pork with 1/4 cup of fish sauce. I used Rufina patis.

• In a large size cooking pot, heat oil and then sautee’ garlic until light brown.

• Add in onion and sautee’ until transparent.

• Add the marinated pork shoulder and cook until all of the water is evaporated.

• Add the pork blood and the Anaheim pepper.And let it simmer in medium heat. Add the 5 cups of water and continue to simmer. Add the vinegar and bay leaves. Let it cook to boiling until the meat is soft.

• Cook for additional 45 minutes after boiling.

• Adjust taste by adding fish sauce and vinegar. Season according to your taste.

Ingredients

Ube Paste:

• 1 1/2 pounds purple yam, peeled
• 5 Tablespoons canned coconut milk, unsweetened
• 4 Tablespoons sweetened condensed milk

Dough:

• 2 1/4 teaspoon (7 grams) active dry yeast
• 1/4 cup + 1 teaspoon granulated sugar
• 1 cup whole milk, warmed to 110 degrees F
• 1/3 cup (76 grams) unsalted butter, melted
• 1/4 cup (60 grams) sour cream, room temp
• 1 large egg, room temp
• 4 cups (500 grams) all-purpose flour
• 1 teaspoon (3 grams) kosher salt

Filling:

• 1 cup ube paste
• 1/3 cup unsalted butter, softened

Instructions:

Ube Paste:

• Wash and peel purple yams. Slice into equal sized large chunks. Place in a steam basket. Set over pot of simmering water. Cover and cook for 15-20 minutes until yams can easily be pierced with a fork.

• Set aside and allow yams to slightly cool. Mash yams with condensed milk and coconut milk. Mix may be a little chunky. If you would like a smoother paste, pulse in a food processor. Keep chilled until ready to use.

Dough:

• In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit for 5 minutes to allow yeast to activate.

• In the bowl of a stand mixer, whisk together remaining 1/4 cup sugar, melted butter, sour cream, and egg. Add yeast mixture and stir to combine.

• In a large bowl, whisk together flour and salt. Attach dough hook to stand mixer. Add flour mixture to mixing bowl 1 cup at a time with the mixing running on low. Once all the flour has been added, increase speed to medium and knead for 2 minutes.

• Transfer dough to a lightly greased large bowl. Cover and allow dough to rest for one hour until dough has doubled in volume.

Filling and Assembly:

• Combine 1 cup of ube paste with softened butter. Set aside until ready to fill dough.

• Grease a 10-inch round cake pan (or 9-inch) and line bottom with parchment paper. Set aside.

• Punch dough risen dough and transfer to a lightly floured work surface. Roll dough out to a 21 x 12-inch rectangle. Evenly spread ube paste over rolled dough, leaving an 1/2-inch border along the sides.

• Starting at the longer end, roll dough into a log. Pinch seams together and place log seam-side down on work surface. Use a sharp knife to slice log in half lengthwise, leaving about 1-inch uncut on top.

• Carefully twist the two pieces to allow the filling to face up. Gently braid the two pieces together. Take the two ends and pinch together to form a circle. Place in prepared cake pan. Cover and allow dough to rest at room temperature for 30 minutes until dough has puffed up.

• Preheat oven to 350 degrees F. Remove cover and bake dough for 40 minutes. If dough is browning too fast, cover with foil to prevent bread from burning. Rotate pan and bake for another 15-20 minutes, until internal temperature of dough registers at least 185 degrees F on a kitchen thermometer. Allow bread to remain in pan for 15 minutes before unmolding. Allow bread to cool on wire rack. Serve bread warm, toasted, or at room temperature.

Ingredients for the cream cheese leche flan:

• 3/4 c. sugar
• 3 tbsps. water
• 1 can of sweetened condensed milk
• 8 oz. cream cheese (about a cup)
• 6 egg yolks
• 1 tsp. vanilla
• grated zest of 1 lime

Method:

• Pre-heat the oven to 325°F /170° C. Prepare a 9″ diameter cake pan.

• Put the sugar and water in a saucepan. On low heat, melt the sugar while stirring. When the sugar melts, stop stirring, and bring the mixture to a boil. Cook on medium heat until the syrup is a deep golden brown. Do not overcook.

• Brush the sides of the pan downwards with a wet pastry brush to prevent sugar crystals from forming.

• When ready, pour into a greased 9″ diameter cake tin and swirl to coat the bottom. Set aside.

• Whisk the rest of the ingredients together until smooth. Set aside.

Prepare the cake batter.

Ingredients for the sponge cake:

• 3 whole eggs, room temperature
• 1/3 c. sugar
• 1/2 tsp. vanilla
• 1/2 c. flour

Whisk the eggs and sugar until thick and light coloured. The mixture should leave a trail when drizzled on its surface. Sift the flour over it and fold with a metal spoon.

TO ASSEMBLE:

• Pour the cream cheese flan mixture into the caramel syrup coated pan. This step is important so that the cake batter doesn’t sink: pour the cake batter on the back of a big spoon into the flan mixture. The batter will float on top of the flan mixture. Do not stir.

• Bake au baine marie: Fill a baking tray that’s big enough to accommodate the cake pan and fill with water to reach up to a quarter of its side. Make sure that your cake pan is tight. Wrap the bottom and sides with foil to be sure. Bake for 50 minutes to an hour. Test with a cocktail stick. The cocktail stick should feel sticky when the flan at the bottom is cooked.

• Leave to cool in the pan. Refrigerate. Run a sharp knife around the sides of the cake pan before inverting into a serving dish to serve. If you find it difficult to unmold. Sit the bottom of the cake pan in pan of hot water

Ingredients:

• pork rind
• sea salt
• ground black pepper
• your preferred seasoning (barbecue, cajun, etc.)

Instructions:

• There is no given amounts for the ingredients because you can make as much or as little as you want.

• Preheat the oven to 300° F/150° C.

• Make sure that your rinds are dry and free of hair. Cut them into strips, about 2″ wide.

• Poke holes into the skin using the tip of a sharp knife.

• Grind a moderate amount of sea salt on each piece of rind. Leave them aside until the salt draws out the moisture from the skin. Pat dry with kitchen paper.

• Arrange them on a single layer on a lined baking pan.

• Bake for about 2-3 hours or until the skins are crisp and bubbly. The cooking time will depend on the size of the skin. If you are cooking several trays, swap them so they’ll cook evenly.

• Season with more salt, pepper and any seasonings you prefer.

Ingredients:

• 2 pounds pork belly, sliced into 1/2-thick strips
• salt and pepper to taste
• 8 cups water
• 1 medium onion, peeled and quartered
• 2 large tomatoes, quartered
• 4 pieces gabi, peeled and halved
• 1 (6-inch) radish, peeled and sliced to ½-inch thick half-rounds
• ½ bunch long beans, ends trimmed and cut into 3-inch lengths
• 1 eggplant, ends trimmed and sliced to ½-inch thick half-rounds
• 5 to 6 pieces okra, ends trimmed
• 2 banana or finger chilies
• 15 large tamarind pieces or 1-1/2 packages (1.41 ounces each) tamarind base powder
• 1 bunch bok choy, ends trimmed and separated into leaves

Instructions:

• Season pork with salt and pepper and marinate for about 10 to 15 minutes. Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.

• In a pot over medium heat, combine pork and water and bring to a boil. Add onions and tomatoes. Lower heat and simmer for about 3 to 5 minutes.

• Add gabi and cook for about 6 to 8 minutes or until almost tender. Add radish and cook for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant, okra, and chili peppers. Cook for another 1 to 2 minutes.

• Add pork and continue to cook for about 3 to 5 minutes or until heated through.

• If using packaged tamarind base, add to pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.

• If Using Fresh Tamarind Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.

• With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into the pot.

Ingredients:

• 8 oz cream cheese
• 2 cups granulated sugar
• 3 eggs
• 3 1/2 cups sweet rice flour (1 lb.)
• 1 tbsp baking powder
• 1/2 cup butter melted
• 1 tbsp vanilla
• 15 oz can cream of coconut
• 1 cup milk
• 8 oz can crushed pineapple

Topping

• 1/4 cup brown sugar
• 2 tbsp granulated sugar

Instructions:

• Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.

• Stir in the eggs, one at a time.

• Mix in the remaining ingredients and stir, until smooth.

• Pour into a greased 13×9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.

• Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

Ingredients:

• 1 kg pork loin, sliced in ¼ in thick cuts
• 3 tbsp anise wine
• 3 tbsp annatto powder
• 2 tbsp salt
• 1 cup brown sugar
• ¼ cup soy sauce
• 6 cloves garlic, minced
• 1 tsp baking soda
• Oil

Instructions:

• Mix all ingredients in a shallow bowl except for the pork.

• Sprinkle the mixture into the pork pieces.

• Leave in a covered container in room temperature for 1 hour

• Place the container in the refrigerator for at least 3 days.

• In a heavy pan add enough water to cover half of the pork pieces, bring to a boil then turn once. Once water has evaporated add a small amount of oil and quickly fry pork pieces until sugar has caramelized.

Notes

If you can’t find anise wine then the best substitute is mixing 2 tsp of anise powder and 2 tbsp of Chinese cooking wine together

Ingredients:

• 4 ears of corn, kernels cut from cobs (2 1/2–3 cups), cobs reserved
• 3/4 cup heavy cream
• 1/4 cup condensed milk
• 1/4 cup evaporated milk
• 8 Tbsp. granulated sugar, divided
• 1 3/4 tsp. kosher salt, divided
• 1/4 cup plus 2 Tbsp. dark brown sugar
• Cornflakes (for serving)

Instructions:

• Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife, vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks—that’s okay), about 1 minute. Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾–1 cup). Discard solids.

• Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn liquid and whisk to combine. Pour mixture into a 13×9″ baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every 30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.

• Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10–15 minutes. Add reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.

• Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes.

• Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container and chill.

Ingredients:

• 2 large Asian eggplants (about 1/3 pound/155 g each)
• 2 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons picked cooked crabmeat (optional)
• Fish sauce, for serving

Preparation:

• Preheat the broiler

• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)

• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.

• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.

• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there’s room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.

• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel–lined plate to drain.

• Serve hot or at room temperature, with fish sauce.

Ingredients:

• 1 Tbsp. vegetable oil
• 4 skin-on, bone-in chicken thighs
• 4 chicken drumsticks
• 1 head of garlic, halved crosswise
• 5 dried bay leaves
• 3/4 cup distilled white vinegar
• 3/4 cup soy sauce
• 1 Tbsp. light or dark brown sugar
• 2 green chiles (such as serrano or jalapeño), thinly sliced, seeds removed if desired, divided
• Freshly ground black pepper
• Cooked rice (for serving)

Preparation:

• Heat oil in a large Dutch oven over medium. Cook chicken, thighs skin side down, lifting pieces with tongs once or twice toward the end to let fat flow underneath and turning drumsticks as needed to brown both sides, until skin is crisp and golden brown, 7–10 minutes. Transfer to a plate and turn thighs skin side up.

• Add garlic, bay leaves, vinegar, soy sauce, brown sugar, and half of chiles to same pot. Bring to a simmer; reduce heat to low and cook, stirring constantly, until sugar is dissolved; season generously with pepper.

• Return chicken to pot; arrange skin side up. Cover and cook gently, adjusting heat to maintain a bare simmer and turning pieces halfway through, until chicken is very tender and meat is pulling away from bones but not falling apart, 35–40 minutes.

• Transfer chicken to a clean plate. Bring braising liquid to a boil over medium-high and cook, stirring often, until thick enough to coat a spoon, about 5 minutes. Remove from heat; return chicken to pot, turning to coat in sauce.

• Serve chicken over rice topped with remaining chile and more pepper.

Ingredients:

For the garlic oil and chips:

• 1 cup (240 ml) vegetable oil
• 1 cup (135 g) garlic cloves, sliced paper thin
• 4 cups (800 g) freshly cooked jasmine rice, kept hot
• Kosher salt

For serving (optional):

• 2 to 4 large eggs, fried or sunny-side up

Preparation:

• In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.

• Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel–lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)

• Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)

• Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.

Notes:

You can also make sinangag using rice left over from your meal from the previous day. Just heat the rice in a pan with a tablespoon or two of garlic oil. When the rice is hot, add 2 tablespoons of the garlic and a drizzle of garlic oil.

Add eggs and the sweet Filipino cured meat called tocino or the garlicky sausages called Lucban longanisa for a silog; it’s an excellent breakfast.

Ingredients:

US Customary – Metric

• 3 cups coconut juice
• 1/2 pouch (12g) jelly powder (gulaman) – – use green if available. Gelatin may also be used (see Note 1)
• 1/2 cup sugar
• 6-8 pieces Pandan leaves – – or use pandan extracts (see Note 2)
• 1 can (14 oz) sweetened condensed milk
• 1 pack (250mL) all-purpose cream – – or table cream / whipping cream
• 2 cups coconut meat – – shredded into strips
• 1/2 cup tapioca pearls – – uncooked
• 1 bottle (12oz) kaong (sugar palm fruit) – – syrup drained and rinsed
• 1 bottle (12oz) nata de coco (coconut gel) – – syrup drained and rinsed

Instructions:

In a pot, bring 1 liter of water to boil. Add the small sago or tapioca pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.

Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago or tapioca pearls are no longer hot to touch. Set aside.

In a pot, add coconut juice and dissolve the jelly powder or gulaman. Add the sugar and pandan leaves and bring it to boil while stirring constantly.

Once it boils, remove from heat and pour into a square pan and let cool to set. You may place it in the fridge to fasten the process. Once ready, cut the gelatin into cubes.

In a big bowl, add the cream and sweetened condensed milk and stir until well blended. Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong and nata de coco and gently mix until well combined. (see Note 3)

Cover bowl and leave it in the fridge to chill or transfer to another container if planning to freeze.

RECIPE NOTES:

Note 1. 2 pouches of gelatin powder (Knox) may also be used.

Note 2. If using Pandan essence/extract, use about 6-8 drops.

Note 3. If you have time, whip the cream separately into stiff peaks and gently fold it into the mixture after all ingredients are added. If will give it more volume and is better for freezing

Ingredients:

For the Sponge Cake

• 2 large eggs, whites and yolks separated
• 1/2 cup sugar
• 1/2 cup butter, room temperature
• 1/2 cup milk
• 1 cup cake flour
• 2 teaspoons baking powder
• 1 teaspoons vanilla extract

For the Yema Frosting

• 2 cans (14 ounces each) sweetened condensed milk
• 4 egg yolks
• 4 tablespoons butter
• For Topping/Garnish
• 1/2 cup almond slivers
• 1 cup grated cheese

US Customary – Metric

Instructions:

SPONGE CAKE

• Preheat the oven to 400°F. Line the bottom and sides of an 8-inch round pan with parchment paper and set aside.

• In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft peaks form.

• Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. Set aside.

• In a separate bowl, cream the butter and remaining 1/4 cup sugar for 3 minutes or until light in color.

• Add the yolks one at a time while continuously mixing for about 2 minutes.

• Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture

• Beat until batter for about 2 minutes or until smooth.

• Gently fold in a third of the meringue into the egg yolk mixture and then add the remaining meringue and fold until well combined.

• Pour into prepared pan and bake for 30 minutes in the preheated 400 F oven or until a toothpick inserted in the center comes out clean.

• Remove from oven and let the cake cool in the pan for about 10 minutes before completely removing from pan to a cooling rack. Remove the parchment paper off the cake and let it cool down before frosting.

For the Yema Frosting

• In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-blended and evenly colored.

• In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and still warm (NOT hot).
• Add egg-milk mixture and stir well to combine.

• Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15 to 20 minutes or until mixture thickens to a spreadable paste. Remove from heat and allow to cool.

TO ASSEMBLE

• Once the sponge cake is completely cool, cut the horizontally into half.

• Spoon about 1/4 of the yema on top of the bottom cake half layer. Using a spatula, spread evenly to cover the surface with about 1/8-inch thick of yema filling.

• Place the top layer half of the sponge cake on top of the frosted cake layer.

• Scoop and spread enough yema frosting on top of the cake to cover the surface and make a frosting layer with about half-centimeter thickness.

• Set aside about 1/4 cup of the yema and using an offset spatula, spread to cover the sides of the cake.

• Scoop a handful of almond slivers and gently tap to the sides of the cake.

• Pipe the reserved 1/4 cup yema frosting on the top and at the bottom edges of the · cake to decorate.

• · Sprinkle the grated cheese on top of the cake.

• ·Serve immediately or chill in the fridge.

Notes

Note 1 – Using Lalaine’s Yema Spread recipe would yield about a cup of frosting. Just double the recipe to use for this Yema cake which is actually more than enough. Refrigerate the excess and use as a spread or enjoy as it is.

Note 2 – Just cook the Yema spread for a few minutes longer (3-5 minutes) to make it easier to use as frosting.

Ingredients:

Picadillo Soup Version

• 1 tablespoon canola oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 pound ground beef
• 3 large Roma tomatoes, chopped
• 1 tablespoon fish sauce
• 2 cups water or beef broth
• 2 medium potatoes, peeled and cubed
• salt and pepper to taste

Picadillo Stew Version

• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 1/2 pounds ground beef
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1/2 cup crushed tomatoes
• 1/2 cup water or beef broth
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and cubed
• 2 tablespoons raisins
• salt and pepper to taste

US Customary – Metric

Instructions

Picadillo Soup Version

• In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.

• Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.

• Add fish sauce and cook for about 1 to 2 minutes.

• Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.

• Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.

• Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

• In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.

• Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.

• Add fish sauce and cook for about 1 to 2 minutes.

• Add tomato sauce and crushed tomatoes.

• Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.

• Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.

• Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.

Ingredients:

• 2 1/4 cups (540 ml) banana ketchup
• 1 cup (240 ml) 7UP
• 1/2 cup (120 ml) fresh lemon juice
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) white sugarcane vinegar
• 1/2 cup (110 g) packed brown sugar
• 1/4 cup (35 g) minced garlic
• 3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
• Cooking spray or vegetable oil, for greasing
• Sawsawan, for serving

Preparation:

• In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.

• Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.

• When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.

• Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.

• Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.

• Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)

• Transfer to a platter and serve immediately, with sawsawan.

Ingredients:

US Customary – Metric

PIE CRUST

• 1 1/4 cups flour
• 1/4 block (1/2 stick/ 2oz./ 57g.) butter – – cut into small cubes
• 1 teaspoon sugar
• 1 teaspoon salt
• 2-4 tablespoons ice water

FILLING

• 3 large eggs
• 1 large egg – – white and yolk separated
• 6 fluid ounces all-purpose cream – or heavy-cream (See NOTE 1)
• 6 fluid ounces full-fat milk – or evaporated milk
• 1-1 1/2 cup sweetened condensed milk – – depending on how sweet you like it
• 2 teaspoons vanilla extract

INSTRUCTIONS

• In a mixing bowl mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.

• Place the pie dough on a floured surface or on a rolling mat and roll it out thinly to a 14-inch round sheet. Gently fold the round dough sheet in half and then in a quarter. Place the dough on a 9-inch pie form with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour.

• Preheat oven to 350°F/170°C.

• In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk. Gradually add the condensed milk while whisking. Add the vanilla extract and continue whisking until all ingredients are well combined. Add the evaporated milk and all-purpose cream and mix well with other ingredients.

• In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)

• Pour the filling on the refrigerated pie crust and bake on the lowest rack for 15 minutes at 350°F/170°C then lower the heat to 325°F/160°C and continue baking for 30-40 minutes or until the toothpick inserted in the filling comes out clean.

RECIPE NOTES

NOTE 1: You can skip the addition of cream and just add the same amount of evaporated milk.

NOTE 2: This recipe makes a light, delicate, jiggly egg custard. If you prefer a firmer custard, skip the cream and just use a total of 250ml of evaporated milk.

Ingredients:

• 1/4 lb pork steak, cut in small cubes
• 1 medium sized upo (gourd)
• 1 large tomato, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 c water
• 1 tsp alamang
• cooking oil
• ground pepper

Instructions:

• In a pan, saute garlic, onion, and tomatoes in cooking oil.

• Add the pork. Cook until the meat turns light brown.

• Then add the alamang and cook for few minutes.

• Add the water and simmer until the pork is tender.

• Add the upo and season with ground pepper.

• Simmer for few minutes. Make sure not to overcook the upo.

• Serve hot with steamed rice.

Ingredients:

• 10 dried bay leaves
• 1/2 cup black peppercorns
• 1 cup dried shiitake mushrooms
• 3 tablespoons vegetable oil, divided
• 1 medium white onion, chopped
• 2 heads of garlic, cloves chopped
• 2 jalapeños, thinly sliced
• 3 medium tomatoes, quartered
• 4 pounds St. Louis–style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
• 1 (8-ounce) package dried tamarind pulp with or without seeds
• Kosher salt
• 4 baby bok choy, halved lengthwise
• 1 small Japanese eggplant, cut into 1-inch pieces
• 2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
• 4 ounces Chinese long beans or green beans, cut into 2-inch lengths
• 1 cup small okra
• 1 tablespoon fish sauce; plus more for serving (optional)

Special Equipment

• A layer of cheesecloth; a spice mill

Preparation:

• Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.

• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.

• Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.

• Do Ahead

• Ribs can be cooked 3 days ahead. Let cool; cover and chill.

Ingredients:

US Customary – Metric

FOR DOUGH

• 3 cups flour
• 1 1/2 teaspoons instant dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 3/4 cup milk
• 3 tablespoons butter – – or margarine, melted
• 1 egg

FOR FILLING

• 1/4 cup butter
• 2 teaspoons flour
• 1/2 cup bread crumbs
• 1/8 cup water or milk
• 1/2 cup brown sugar /white sugar
• 1/8 teaspoon salt
• butter – – for brushing

FOR BREADING

• 2 tablespoons milk – – or water
• 1/2 cup bread crumbs

Instructions:

• In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave for 1 minute on high power. Remove from microwave and add the egg and beat several times until well blended.

• Pour the liquid mixture over the flour mixture and fold until a dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.

• Form the dough into a ball and place the dough in a greased bowl cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.

• Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter. Add the flour and 1/4 cup bread crumbs and mix well. Once it starts to boil, add water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms paste-like texture.

• Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Jelly-roll from the wider end towards the smaller end.

• Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won’t open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 10-15 minutes. Remove cover before baking.

• Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.

RECIPE NOTES

• You may also use active dry yeast but it needs to be proofed first by dissolving it in lukewarm water or, in this case, in the milk with a tablespoon sugar (taken from the ingredients for dough)

Ingredients:

• 1/2 recipe for beef pares
• 1 lb. round miki noodles
• 1/2 cup chopped scallions
• 3 tablespoons toasted garlic
• 4 boiled eggs
• 1 lb. beef neck bones
• 8 cups water
• 2 tablespoons fish sauce
• Salt and ground black pepper to taste

Instructions:

• Pour water in a pot. Add the beef neck bones. Let boil. Simmer for 2 hours.

• Add salt and ground black pepper to taste.

• Arrange the miki noodles in a cooking basket. Submerge in boiling broth for 10 minutes. Remove, drain, and the set aside.

• Arrange the cooked miki noodles along with a serving of beef pares in individual bowls. Top with chopped scallions, toasted garlic, and a piece of boiled egg, sliced in half.

• Pour a cup or two of hot beef stock in the bowl. Season with some fish sauce and ground black pepper.

Ingredients:

• 1½ lbs. pork, cubed
• 1½ cup beef broth
• 2 cups coconut milk
• ¼ cup shrimp paste (bagoong)
• 1 small butternut squash, cubed
• 1 small bundle of string beans, cut into 1–2 inch pieces
• 1 medium yellow onion, sliced
• 1½ teaspoons minced garlic
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• Salt to taste

Instructions:

• Heat the cooking oil in a cooking pot.

• Once the oil gets hot, saute the garlic and onion.

• Add the ground black pepper. Stir and then add the pork. Cook the pork until the color turns light brown.

• Pour the beef broth in the cooking pot. Let it boil.

• Add the coconut milk. Stir and allow to boil once more. Cover and cook in low to medium heat until the pork gets tender.

• Add the squash. Stir, cover and cook for 8 to 10 minutes.

• Add the shrimp paste. Stir.

• Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only if needed.

• Transfer to a serving plate. Serve.

Ingredients:

• 200 g (7 oz / 1 cup) white glutinous rice
• 100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
• 1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
• 60 ml (2 fl oz / 1/4 cup) vegetable oil
• 9 garlic cloves, 6 thinly sliced, 3 finely chopped
• 1 large onion, finely chopped
• 4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
• 60 ml (2 fl oz / 1/4 cup) fish sauce
• 2 spring onions (scallions), very thinly sliced
• 6 hard-boiled eggs, peeled and halved
• Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

Preparation:

• Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

• Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

• Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.

• Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

Ingredients:

• US Customary – Metric
• 1/2 cup cocoa powder
• 4 cups water
• 1 cup glutinous/sticky rice
• 1/2 cup sugar – – add more if needed
• 12 fluid ounces (1can) evaporated milk

Instructions:

• In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.

• Dissolve cocoa powder in 1 cup warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent rice from sticking at the bottom of the pot.

• Add more water if it gets too thick and the rice is not yet done.

• Remove from heat once the glutinous rice is done and the desired consistency is achieved. Note, however, that the glutinous rice will continue to expand and absorb the liquid even after cooking.

• Serve Champorado in a bowl and add some evaporated milk on top.

Ingredients:

US Customary – Metric

• 1 cup flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 egg
• 3.4 fluid ounces milk – (evaporated or fresh)
• 1/4 cup water
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup grated cheese
• strips of cheese – – for topping

Instructions:

• In a mixing bowl, combine flour, sugar and baking powder.

• Add the milk and egg and mix with hand or stand mixer at medium speed only until batter becomes smooth.

• Add the water, butter and vanilla extract and mix well for a minute or two. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.

• Grease each mold with butter and fill the molds with batter up to ¾ full. Add a strip of cheese on top of the batter.

• Place the molds in the steamer and steam for about 10 to 12 minutes or until toothpick inserted comes out clean.

RECIPE NOTES

• While mixing the ingredients, avoid using high speed of the mixer or the Puto would rise too much and become airy.

• You may also mix by hand using a whisk but also at moderate speed.

• While steaming, I place a cheesecloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping to the batter.

• Just double (or triple) the recipe to double the yield.

• Silicon cupcake molds can also be used.

Ingredients:

• 1 small grapefruit
• 1 2/3 cups sugar, divided
• 4 large eggs
• 5 large egg yolks
• 1 1/3 cups heavy cream
• 1 1/3 cups whole milk
• 1/4 teaspoon kosher salt

Preparation:

• Finely grate zest from grapefruit; set aside. Cut away peel and white pith from flesh; discard. Working over a bowl, cut along membranes to release segments into bowl; discard membranes. Set segments aside.

• Cook 1 cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10–12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Divide caramel between two 8″-diameter shallow ceramic ovenproof baking dishes or two 9×5″ loaf pans, preferably glass or ceramic, to create a 1/8″–1/4″ deep layer. Let cool.

• Place a rack in middle of oven; preheat to 275°F. Bring a large pot of water to a boil. Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute. Transfer to a large bowl and gently mix in cream, milk, salt, and reserved grapefruit zest; let sit 5 minutes. Strain into a large measuring glass. Divide custard between prepared baking dishes.

• Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40–55 minutes. Transfer dishes to a wire rack; let flan cool.

• Run a small knife around edges of flan to loosen. Invert onto a platter and top with reserved grapefruit segments.

Do Ahead

• Flan can be made 1 day ahead. Cover and chill. Unmold and bring to room temperature before serving.

Ingredients:

US Customary – Metric

• 1/2 cup all-purpose flour
• 1/8 cup + 1 tablespoon tapioca flour
• 1/2 cup brown sugar
• 1 cup water
• 1 teaspoon lye water
• 1 teaspoon annatto/achuete powder – – for coloring

Instructions:

• Slightly grease your kutsinta molds with oil and set aside.

• In a bowl, combine the all-purpose flour, tapioca flour and sugar.

• Add in the water and stir until sugar is dissolved and the mixture is smooth.

• Add the annatto/achuate powder and mix well. Then stir in the lye water.

• Fill the molds about three quarters (3/4) full and steam for 40 minutes or until top is set when touched.

• Remove from heat and allow to cool before removing from molds.

• Serve with grated coconut.

RECIPE NOTES

If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.

If you need to make more kutsinta, triple the amount of this recipe to about 30-36 pcs. The ratio of all-purpose-flour to tapioca flour is 3:1.

Ingredients:

• 1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.)
• 6 1/2 teaspoons plus 1/2 cup sugar
• 1/2 cup lukewarm milk (105°F–110°F)
• 6 large egg yolks
• 3 cups all-purpose flour, divided
• 1 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided
• Nonstick vegetable oil spray
• 1/2 cup grated Parmesan, plus more
• Special Equipment
• Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel

Preparation:

• Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.

• Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1–1 1/2 hours.

• Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6–8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.

• Preheat oven to 325°F. Coat muffin cups with nonstick spray and line with 4″ squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14×3″ rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8–10″ long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25–35 minutes.

• Bake ensaimadas until golden brown and puffed, 20–25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar

Do Ahead:

• Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1–2 hours.

Ingredients:

• 1-kilo chicken (cut into desired sizes)
• 8 cups water
• 1 inch sliced ginger (crushed)
• 1/2 tsp. peppercorn
• 2 tsp. salt
• 2 potatoes (pared and quartered)
• 1 small cabbage (quartered)
• 1 bundle fresh pechay or bok choy
• 6 green onions (cut into 2-inch length)
• 1 big onion (quartered)
• msg. or Maggi magic sarap to taste; optional

Instructions:

• Place chicken in a kettle. Add water, ginger, peppercorns, salt, onions and bring to a boil. Lower heat; cover and simmer for 30 minutes.

• Add potatoes and cook until done and then add cabbage, pechay and green onions. Season with msg. or Maggi magic sarap to taste. Serve hot with steamed rice. Good for 8 persons.

Ingredients:

• 1 lb . medium-sized tiger prawns
• ½ teaspoon salt
• 1 tablespoon lemon juice

Batter:

• 1 egg slightly beaten
• 1 cup ice cold water
• 1 ½ teaspoon baking powder
• 1 ½ cups flour
• 1/8 teaspoon pepper
• ¼ teaspoon salt
• Oil for frying

Instructions

• Shell and devein prawns, leaving tails on. Sprinkle with salt and lemon juice. Set aside.

• In a large bowl, sift flour, baking powder, salt and pepper together. In another bowl, combine egg with cold water. Gradually add to the flour mixture, stirring to form a smooth paste.

• Put oil in a deep pan to a depth of 3 inches and heat to 375°F.

• Holding prawns by the tail, dip in a batter and deep fry a few pieces at a time 3-4 minutes or until golden brown. Drain on paper towels.

• Serve with sweet and sour sauce or ketchup.

Ingredients:

• ½ kilo pork ( liempo or pork belly)
• 2 Tbsp. cooking oil
• 2 cloves garlic, chopped
• 1 medium size onion. sliced
• 2 cups pork liver, sliced into cubes
• ½ cup vinegar
• 2 Tbsp. patis
• 1 Tbsp. salt
• ¼ Tbsp. MSG
• 1–1/2 cup pork meat stock
• 1 cup pig’s blood
• 2 tsp. sugar
• 3 pcs. green chili peppers
• ¼ Tsp. oregano

Instructions:

• Cook the pork in approximately 3 cups of water for 30 minutes.

• Let it cool then slice the pork into cubes. Set aside the meat stock.

• In a wok or kawali, sauté the garlic and onion in oil for 5 minutes.

• Then add the pork, liver, patis, MSG, and salt.

• Then pour in the vinegar and boil without stirring.

• Afterward, pour in the meat stock and simmer for 10 minutes.

• Add the pig’s blood and sugar and stir occasionally until the mixture thickens.

• Put the oregano and green chili then let it simmer again for 5 minutes.

Ingredients

• 1 lb (450 g) lean ground pork
• 2 green onions, finely chopped, plus more for garnish
• 1 egg, beaten
• 3 tbsp (25 g) all-purpose flour
• Salt and freshly ground black pepper
• 1 tbsp (15 ml) olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 8 cups (1.9 L) chicken broth
• 1 tbsp (15 ml) fish sauce
• 2 oz (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

Preparation:

• In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.

• Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.

• Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.

• Garnish with the chopped green onions. Serve hot.

Ingredients:

• 3 pounds unripe jackfruit (equivalent to 3 pounds), chopped and seeds removed
• 8 pieces hot chili pepper
• 4 cups coconut milk
• 1½ cups malunggay leaves
• 5 cloves of garlic, crushed and chopped
• 4 ounces tinapa flakes
• 1 large yellow onion, minced
• 3 tablespoons canola oil
• 2 tablespoons shrimp paste (bagoong)
• 2 teaspoons vinegar
• ⅛ teaspoon ground black pepper
• salt to taste

Instructions:

• Heat the oil in a skillet. Saute garlic and onion until the onion softens.

• Add the jackfruit and cook for three to five minutes.

• Stir in the fish flakes and cook for one minute.

• Add the ground black pepper and chili peppers.

• Add the coconut milk. Bring to a boil. Stir in the vinegar and shrimp paste.

• Cover and cook over medium heat for 15 minutes. Stir occasionally.

• Add the malunggay leaves. Cook for another five to ten minutes.

• Taste it. If it needs something, add a little salt. Stir.

• Place in serving bowl. Serve while Hot!!

Ingredients:

US Customary – Metric

• 6 cups water
• 3/4 pound chicken breast – (boneless)
• 1 chicken broth cube – (optional)
• 1 tablespoon soy sauce
• 2 tablespoon fish sauce – (can also use salt)
• 1 teaspoon ground black pepper
• 1/2 pound egg noodles – (thin) – cooked according to package instructions
• 1-2 stalk spring onions – – chopped
• 1 medium carrot – – cut into thin strips
• 2 cups shredded cabbage – or iceberg lettuce
• 4 eggs – (hard boiled)

Instructions:

• Using a deep pot, bring water to a boil.

• Add chicken breasts, soy sauce, fish sauce and chicken broth cube then cover and simmer until meat is cooked for about 20-30 minutes. Lower heat to low just to keep the broth hot but not boiling.

• Remove the chicken breasts and slice as thin as possible.

• Divide the cooked noodles into 4 large bowls. To each bowl, add chicken meat, chopped lettuce/cabbage, carrot strips, boiled egg, spring onions, and toasted garlic. Pour each bowl with the hot broth

Ingredients:

• Fresh Calamansi or Lemon Juice (enough to marinate 2 lb pack of Shrimp)
• 2 lbs (1 kilo) Shrimp, uncooked, peeled and deveined with tails intact
• 2 cups all purpose Flour or Panko Bread Crumbs
• 1 1/2 teaspoon Salt, or to taste
• 2 Eggs, lightly beaten
• Enough Oil for frying

Instructions:

• Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 20 minutes.

• In another bowl, combine the flour or panko bread crumbs and the salt. Drain the shrimps and dredge in the mixture. Dip in the beaten eag andd then dredge in the flour/breadcrumb mixture again.

• Heat the oil to about 350 F (or medium heat). Fry the shrimp in batches until golden brown. Drain the fried shrimps in a colander lined with paper towel. Repeat until everything is fried.

• Serve immediately with sweet and sour or sweet chilli sauce.

Ingredients:

Serves 4

• 1 daikon, shaved
• Coarse salt
• 100 grams datterini or cherry tomatoes or any other tomatoes that you have, minced (adjust the amount according to your taste)
• 1 medium onion, finely chopped
• Chives, chopped finely (optional)
• 1/8 cup white or red wine vinegar
• Fine salt
• Pepper
• Sugar

Directions:

• Peel the daikon and cut off both ends. Shave the pulp with a peeler. Mix the daikon with a lot of coarse salt using your hands and squeeze the radish pulp a little bit while mixing. Leave for half an hour or more.

• After half an hour, squeeze out the excess liquid then move the pulp to a medium to big strainer while rinsing under the faucet. Rinse well and squeeze out the excess water completely.

• Transfer the daikon to a bowl then add the tomatoes, onions and chives (if using).

• In another bowl, mix the vinegar, salt the pepper. Add a pinch of sugar to break the sourness of the vinegar. Pour on the salad. If it needs more, adjust the amount of the dressing.

Ingredients:

• 1/2 lb. ground beef
• 1 medium potato, diced (I had a cooked potato, but you can use a raw one too.)
• 2 scallions, minced
• 2 garlic cloves, minced
• Oil
• Butter
• Cumin
• Paprika
• Tomato paste or sauce (optional)
• Soy sauce
• Raisins
• Salt & pepper
• 2 boxes Pillsbury pie dough (or make your own empanada dough)
• 3-4 inch round cutters
• 1 egg, beaten (this is your egg wash)

Directions:

• Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is uncooked, add to the skillet and add a little beef broth or water and cook until tender.)

• Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have some tomato sauce or tomato paste, add a spoonful to taste.

• Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.

• Now taste. Your filling should more intensely flavored than if you were going to eat it alone. Remember that the flavor has to come through with all the pie dough.

• If you’re going to fry your empanadas, put mixture in a strainer over a bowl and let cool. Don’t throw away the strained liquid, because if you want your mixture to be wetter, you can add some the liquid back. If you’re going to bake the empanadas, you may not want to strain it at all but keep it juicy.

• Preheat oven to 400 degrees.

• Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds (I got 12 rounds out of one pie crust). Fill each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and raisins in the empanada. Encase filling with dough by folding over the dough over the filling and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a cookie sheet. Repeat with 2nd pie dough sheet.

• Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in the tops of the empanadas.

• Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy.

Ingredients:

• 1 medium onion chopped
• 3 cloves garlic minced
• 3 pieces of ginger sliced in thick chunks
• 2 lbs chicken a combination of boneless, skinless thighs and breast works well, cut into bite size pieces
• 1-2 tablespoons fish sauce patis, to taste. If you don’t have this handy, just use salt, to taste
• freshly ground black pepper to taste
• 8 cups chicken stock low sodium
• 1 cup jasmine rice
• 4 scallions finely sliced

Instructions:

• In a large stock pot, saute the onion, garlic and ginger over medium-low heat until onion starts to become transparent, about 5-7 minutes.

• Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.

• Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.

• Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary.

• Take out the medallions of ginger (no one really likes biting into chunks of ginger!).

• Garnish with scallions and freshly ground black pepper before serving.

Notes

This recipe for Arroz Caldo first appeared here on February 23, 2010.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion
• 3 cloves garlic crushed
• 1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
• 1 cup water
• 1/2 cup tomato sauce
• 3 tablespoons calamansi or lemon juice
• 2-4 tablespoons soy sauce
• 2 bay leaves
• 1 large potato peeled and cut into 1 inch pieces
• 1 carrot peeled and cut into 1 inch pieces
• Salt and pepper to taste
• Steamed rice for serving

Instructions:

• In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.

• Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.

• Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.

• Serve hot with steamed rice.

Ingredients:

• 500 grams rice noodles (bihon)
• 30 ml (2 tablespoons) cooking oil
• 10 grams dried prawns
• 5 cloves garlic, crushed
• 4 tablespoons flour
• 1 teaspoon achuete powder
• 600 ml shrimp stock (see recipe below)
• 30 ml (2 tablespoons) fish sauce (plus more to taste)
• salt and pepper

Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

For Prawn Stock

• 500 grams fresh prawns
• To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.

• Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.

• Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.

• For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
• Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings

Ingredients:

• 1 lb. spaghetti noodles
• 1 lb. Italian tomato sauce (the kind they used was called “Italian” but tasted sweet and was very smooth in texture)
• 8 ounces tomato paste
• 2 tablespoons minced onion
• 2 tablespoons minced garlic
• 2 tablespoons oil
• 1 lb. ground pork
• ½ cup minced carrots and red peppers
• 2 cups diced or thinly sliced hot dogs
• 1 cup water
• 1 tablespoon salt
• 1 teaspoon seasoning mix
• 7 ounces evaporated milk
• grated cheese for topping (they use a processed cheese similar to Velveeta)

Directions

• Cook the noodles according to package directions. Set aside.

• Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or until soft and fragrant. Add the ground pork and brown the meat until it’s completely cooked.

• Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated.

• Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti.

Ingredients:

• 1 Tablespoon Cooking Oil (Vegetable or Coconut)
• 1 medium Onion, chopped
• 3 Garlic clove, peeled and crushed
• 2 plum Tomatoes, chopped
• 1/2 cup Water (or more as needed)
• 2 large red Potatoes, cubed
• 2 cups (or more) left-over Corned Beef or 2-3 small cans of Corned Beef
• Salt and Pepper, to taste (or Soy sauce as alternative seasoning)

Instructions:

• Heat the oil in a large skillet or frying pan. Saute the garlic and onions until the onions have softened slightly about 3-4 minutes. Add the chopped tomatoes and cook for another couple of minutes. Season with a little salt and pepper.
• Pour the water and add add the corned beef and cubed potaoes. Stir. Bring to a quick boil, cover, then simmer until the potatoes are tender about 5-7 minutes.
• Season with a little salt and pepper, to taste, if needed or for more flavor use soy sauce instead. Serve immediately with rice or bread.

Ingredients:

• 2 kilos beef bottom round, cut morcon-style (wide beef slices)
• juice from 1 lemon
• 1/2 cup soy sauce
• pepper, to taste
• 1 medium carrot, peeled and sliced lengthwise into strips
• 2 hot dogs, sliced lengthwise into strips
• 4 pieces sweet pickles, sliced lengthwise
• 4 hardboiled eggs, peeled and cut lengthwise into halves
• 1/2 cup flour
• 1/4 cup oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• reserved marinade (from marinated beef)
• 1 cup tomato sauce
• 2 cups beef broth or water
• 1 bay leaf
• salt and pepper, to taste
• 1/2 cup liver spread

Instructions:

• Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, pound to about ½-inch thick (or thinner).

• Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.

• In a bowl, combine beef, lemon juice, soy sauce and pepper to taste

• Marinate for about 30 minutes.

• Drain beef from marinade, squeezing any excess liquid and reserving marinade.

• Lay beef on a flat work surface arranges strips of carrots, hot dogs, pickles, and eggs lengthwise over the meat.

• Gently gather the end of beef upwards and roll neatly into a log, enclosing the filling.

• With kitchen twine, tie beef roulades snugly at both ends and center to fully secure.

• Lightly dredge with flour.

• Heat oil in a wide, heavy-bottomed pan. Gently add the beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.

• Discard oil from skillet except for about 1 tablespoon.

• Add onions and garlic and cook until browned.

• Add reserved marinade and bring to a boil, scraping sides to deglaze a pan.

• Add tomato sauce and beef broth.

• Add bay leaf. Season with salt and pepper to taste.

• Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 45 minutes to 1 hour or until beef is tender.

• Remove beef rolls from pan and allow to stand for about 3 to 5 minutes.

• Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.

• Add liver spread into the sauce and stir until dissolved.

• Continue to cook for about 5 minutes or until sauce is thickened.

• Pour sauce over morcon slices.

Ingredients:

• 1 lb ground beef
• 2 tbsp olive oil
• 2 tsp garlic, minced
• 1 1/2 cups, diced potatoes ( white potatoes)
• 1 1/2 cup, diced carrots
• 1 medium size, chopped onion
• 2 tbsp soy sauce
• 2 cups of water
• 1/3 cup tomato sauce
• salt and ground pepper

Directions:

• Heat olive oil in the saucepan. Fry the diced potatoes and carrots until tender. Remove the fried vegetables from the pan and set aside.

• Using the same pan, saute garlic and onion then add the ground beef.

• Pour the water and bring to a boil.

• Add soy sauce and tomato sauce. Cover and simmer for 15-20 minutes.

• Then add the diced carrots, potatoes, and frozen peas. Simmer for another 3 minutes then add the fried vegetables.

• Add salt and pepper to taste. Serve over hot rice.