1 kg pork belly
1/4 kilo french beans
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1. In a mixing bowl, combine honey, Worcestershire, vinegar, salt and pepper.
2. Marinate pork belly for an hour inside the fridge.
1. In a baking pan line sheet with foil, place pork belly then bake in a preheat oven over 165 degrees Celsius for 25 minutes.
2. Remove pork belly from the oven then allow to rest for 10 minutes. Slice into serving pieces.
1. In a pan over medium heat, pour glaze drippings then stir fry french beans for 3 minutes.
2. Transfer pork belly and french beans into serving plate then serve with fried rice.
spring roll wrappers
1 whole egg, beaten
oil for frying
500 grams ground pork with fat
4 cloves garlic, minced
1/2 cup onions, minced
1/2 cup carrots, minced
1/2 cup celery, chopped
1/4 cup soy sauce
2 teaspoons ground pepper
2 tablespoons salt
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces
1/2 cup mayonnaise/hog brain
3 pieces bay leaves(laurel)
1 tablespoon peppercorn
1 tablespoon rock salt
1 thumb-sized ginger, grated
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
a bunch of fresh onion chives, chopped thinly
1/4 cup calamansi juice/vinegar
salt and ground pepper to taste
1. In a big cooking pot, place water and bring to a boil.
2. Add hog head then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender.
3. Place the hog brain into plastic bag then boil in the same cooking pot for 5 minutes.
4. Remove the meat and brain from the cooking pot, drain and let it cool for a few minutes.
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.
1. In a big bowl, put the sliced hog head with ginger, onions, red chili onion chives, ground pepper, calamansi juice, and brain. Mix well and adjust seasoning with salt and pepper according to taste.
2. Serve and enjoy!
2-3 salmon steak
3 cloves garlic, minced
sea salt and pepper to taste
5 tablespoons olive oil/unsalted butter
1. Season salmon steak with garlic, salt, and pepper on both side.
2. In a heated non stick pan, drizzle with olive oil.
3. Sear salmon steak for 5 minutes on each side or until light brown.
4. Transfer to serving plate then serve immediately.
500 grams pork liempo (pork belly), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
2 pieces bay leaves(laurel)
1 tablespoon sugar (optional)
salt to taste
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for 30 minutes.
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Drain pork and reserve the sauce. Set aside.
1. In a heated pan, fry pork until brown (add cooking oil if needed). Drain and return the meat to reserved sauce.
2. Simmer and toss for a minute or until the sauce is almost absorb. Transfer to serving bowl then serve.
1 kilo chicken feet
1/4 cup vinegar
2 pieces star anise
1 piece bay leaf
1 tablespoon salt
1/4 cup honey
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1 teaspoon cayenne pepper
1/4 teaspoon ground pepper
toasted sesame seeds
chopped spring onions
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.
1. In a pot, boil chicken feet with start anise, salt and bay leaf for 30-45 minutes or until very tender. Drain and set aside.
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes, when sauce starts to thicken add-in honey. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve.
12 pieces chicken wings
2 eggs, beaten
1/4 cup all purpose flour
2 cups bread crumbs
1/4 cup calamansi juice
salt and pepper to taste
cooking oil for frying
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.
1. In a bowl, combine chicken, calamansi, salt and pepper then marinate for 15 minutes.
2. In a separate bowl, combine beaten eggs and flour then mix well.
3. Dip the chicken lollipop until well coated then roll in bread crumbs.
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.
500 grams ground pork or ground beef
1 large egg
1 medium onion, finely chopped
1 small carrot, finely diced
2 tablespoons cilantro, finely chopped
1/2 cup cornstarch
1/4 cup grated Parmesan
salt and pepper to taste
2 tablespoons vegetable oil
6 tablespoons vinegar
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
1/2 cup brown sugar
1/4 cup tomato sauce
1 teaspoon garlic, chopped
1/2 small onion, cut into 4 parts
1 small carrot, sliced thinly
1 cup green and red bell pepper, sliced 1/4 inch thick
1 cup pineapple chunks, juice drained
1/2 cup water
salt and pepper to taste
Part 1(Skip this procedure if you are using premade meatballs from the market)
1. In a bowl, combine all the meatballs ingredients and mix thoroughly.
2. Scoop and form the mixture into 1 tablespoons ball shaped.
3. In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.
1. In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.
2. Add carrots and bell pepper then stir fry for 2 minutes.
3. Add pineapple chunks and stir fry for 1 minute.
4. Add tomato sauce, vinegar, water, brown sugar and a dash of salt. Mix well and let it boil.
5. Add cornstarch mixture and cook until desired thickness is reached.
6. Add fried meatballs and simmer for 2 minutes.
7. Adjust seasoning according to taste.
8. Serve with steamed rice.
400 grams firm tofu, cut into cubed
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped (optional)
1 medium sized yellow onion, finely chopped
1 tablespoon butter
Cooking oil for frying
1-2 pieces bird’s eye chili
1/4 cup Mayonnaise
1 tablespoon liquid seasoning
1/2 teaspoon onion powder
1 tablespoon lemon juice
1. In a bowl, combine sauce ingredients and set aside.
1. In a frying pan, heat oil then fry tofu until light brown. Drain and set aside.
1. In a pan, heat 2 tablespoons oil then saute onion and bell pepper.
2. Add fried tofu and stir cook for a minute.
3. Add 1/2 of sauce mixture then stir cook for another minute.
1. In a hot sizzling plate, melt butter then transfer tofu mixture.
2. Add remaining sauce mixture then toss.
3. Topped with bird’s eye chili then serve hot immediately.
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
2 teaspoons chopped spring onions
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1 teaspoon sweet chili sauce
1 teaspoon cornflour
1. In a bowl, combine sauce ingredients then stir until well blended.
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped spring onions.