Grilled Salmon Teriyaki


Ingredients:
500 grams Salmon fillet, cut into serving pieces
3 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon sesame seeds (optional)
salt and ground black pepper to taste

Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
1 teaspoon Spanish paprika
1 teaspoon grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate salmon in olive oil and lemon juice for 5 minutes. Drain.
2. Rub salmon with salt and pepper both sides.
3. Grill each side for 5 minutes or until cooked. Set aside.

Part 2
1. In a non-stick pan, combine sauce ingredients then add grilled salmon.
2. Simmer for 3-5 minutes or until reduce in half.
3. Transfer into serving plate then sprinkle with sesame seeds. Drizzle with remaining sauce.
4. Serve with steamed rice and sliced lime.

Hawaiian Pizza


Ingredients:
2 pieces pizza crust(10-12 inch diameter)
1 1/2 cup pizza sauce or tomato sauce
150 grams mozzarella cheese or quick melt, grated
dried herb(basil, oregano, rosemary)

Toppings:
1/2 white onion, finely chopped
3 pineapple slices, cut into cubes
5 black forest ham, cut into small squares

Procedures:
Part 1
1. Place pizza crust in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce pizza at the edges.
2. Spread grated cheese on top then arrange toppings evenly.
3. Sprinkle grated cheese and dried herb on top of the toppings. Repeat for the other crust.

Part 2
1. Preheat oven over 350 degrees Fahrenheit then bake for 15-20 minutes or until the crust are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 8-12 serving slices then serve with hot sauce.

Easy Chicken Teriyaki


Ingredients:
500 grams chicken thighs deboned, skin-on
salt to taste
sesame seeds for garnishing
fresh spring onions, chopped (optional)

Marinade:
1/4 cup soy sauce
1/3 cup orange juice
3 tablespoons honey
1 teaspoon grated ginger
1 teaspoon sesame oil

Procedures:
Part 1
1. Lightly rub chicken thighs with a little salt.
2. In a non-stick pan over medium heat, pan-fry chicken thighs(skin-side down first) until both sides are light brown and tender. The skin should be almost crispy. Drain and set aside.

Part 2
1. Combine all marinade ingredients in a bowl.
2. In a sauce pan over low heat, pour marinade then bring to boil.
3. Add chicken thighs then stir to combine. Simmer until the sauce thickens.
4. In a serving plate, transfer and slice then chicken thighs then drizzle with the sauce. Sprinkle sesame seeds and fresh spring onions.
5. Serve immediately with steamed rice.

Pinakbet (Pakbet)


Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender.
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft.
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Crispy Fish Fillet


Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1.5 cup breadcrumbs
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then serve with garlic-mayo dip.

Beef Stir-Fry Teriyaki


Ingredients:
1/2 kilo beef sirloin, sliced thinly into strips
3 tablespoon teriyaki sauce
1 tablespoon cooking oil
1 tablespoon sesame seeds, toasted
spring onions for garnishing(optional)

Marinade:
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 tablespoon ground pepper
1 tablespoon salt

Procedures:
Part 1
1. In a bowl, combine beef, vinegar, soy sauce, sugar, salt and pepper. Marinate for 30 minutes.

Part 2
1. In a pan, heat oil and stir fry beef over low heat until golden brown.
2. Pour the marinade and teriyaki sauce, cover and simmer for 5-10 minutes until tender.
3. Adjust seasoning according to taste by adding more sugar, water or teriyaki sauce.
4. Transfer the beef to serving plate and pour thickened sauce on top.
5. Sprinkle with toasted sesame seeds and spring onion. Serve hot with sauteed vegetables and steamed rice.

Buttered Beans Sprouts


Ingredients:
1/2 kilo sprouted mung beans(toge)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
2 tablespoons oyster sauce
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a frying pan, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, add butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Cook for 5 minutes or until vegetables are half-cooked.
5. Add oyster sauce then adjust seasoning according to taste.
6. Remove from heat. Serve with steamed rice.

Tuna Pasta in Garlic and Oil


Ingredients:
250 grams spaghetti pasta
2 tablespoons olive oil
8 cloves garlic, peeled and chopped
1 can (8 oz) spicy tuna flakes in oil
2 tablespoons dried basil
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then saute garlic, dried basil, and chili flakes.
2. Add tuna flakes and oil and stir cook for 3 minutes then season with salt and pepper according to taste
3. Add pasta then toss until coat evenly.
4. Transfer to serving plate, sprinkle with dried basil then serve with garlic bread.

Grilled Chicken, Apple and Almond Salad


Ingredients:
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste

1 fresh apple, sliced thinly
1/4 cup unsalted roasted almonds, coarsely chopped
lettuce leaves, cut into serving pieces
1/4 grated Parmesan or cheddar cheese (optional)
3/4 cup salad dressing(Dijon, honey mustard or any dressing)

Procedures:
Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.

Part 2
1. In a large bowl, arrange lettuce then top with sliced apple, almond and grilled chicken.
2. Pour the salad dressing then toss to combine.
3. Sprinkle with grated cheese then serve cold.

Pork Broccoli and Cauliflower


Ingredients:
1/2 kilo pork loin, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium size cauliflower, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 cup water or beef stock
3/4 teaspoon cornstarch or flour(dissolved in 1/4 cup water)
salt and pepper to taste.

Procedures:
Part 1
1. In the same pan, saute garlic, onion and ginger.
2. Add pork then stir cook for 5 minutes or until light brown and start to sizzle.
3. Add oyster sauce, soy sauce, water, salt and ground pepper then simmer for 10 minutes or until tender.
4. Add broccoli and cauliflower then cook for a minute.
5. Pour dissolved cornstarch then simmer until thickens. Adjust seasoning according to taste.
6. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.