filipino

Grilled Pork Belly

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Ingredients:
6 slices pork belly

Marinade:
3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup calamansi or lime juice
1 tablespoon honey
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder

Procedures:
Part 1
1. In a large container, combine marinade ingredients and pork belly. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 2
1. In a bowl, combine 1/4 cup marinade then mix with 1 tablespoon oil for basting.

Part 3
1. Grill pork belly over hot charcoal for 20-30 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with fried rice and mixed veggies. Enjoy!

Sinigang sa Miso (Salmon Head)

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Ingredients:
1 kilo salmon head, sliced into serving pieces
3 tablespoons miso paste
6-8 pieces tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
1/2 cup vinegar
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1
1. In a casserole, arrange salmon then add vinegar. Bring to boil then drain. Set aside.

Part 2
1. boil unripe tamarind until soften then pound and extract the juice. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add tamarind juice then bring to boil.
4. Add salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Spicy Tahong

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Ingredients:
1 kilo mussels, shelled and drained well
4 tablespoons olive oil
1 head garlic, peeled and minced
1 onion, chopped
5 pieces green chili pepper(siling haba), sliced
7 pieces red chili(labuyo)
4 tablespoons cup tomato sauce
2 tablespoons rice wine vinegar
salt and pepper to taste

Procedures:
1. In a pan, heat olive oil then saute garlic, onion and chili peppers.
2. Add mussels and stir cook for about 3 to 5 minutes.
3. Add tomato sauce and wine then continue to cook for about 4 to 5 minutes. stirring regularly.
4. Season with salt and pepper to taste.
5. Transfer to serving plate. Enjoy

Pastil

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Ingredients:
500 grams chicken breast
1/4 cup dark soy sauce
3 tablespoons oyster sauce
1 teaspoon white sugar
3 cloves garlic, minced
1 onion, chopped
a pinch ground black pepper
1 tablespoon cooking oil
20 pieces banana leaves, cut into semi-rectangular shape
10 cups cooked white rice

Procedures:
Part 1
1. In a pot, boil chicken breast for 20 minutes or until tender. Reserve 1 cup broth.
2. Shred chicken breast into small strips. Set aside.

Part 2
1. In a wok, heat oil then saute garlic and onion.
2. Add shredded chicken then stir cook for a minutes.
3. Pour chicken broth, dark soy sauce and oyster sauce.
4. Season with sugar and ground black pepper according to taste then simmer until liquid evaporates. Turn off the heat.

Part 3
1. Singe each banana leaf into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Place banana leaf in a clean table then brush a little oil.
3. Scoop a half cup of rice and 1 tablespoon chicken filling then wrap neatly. Serve.neatly and serve.

Paksiw na Patatim

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Ingredients:
1 pork leg(pata), slice into serving pieces.
3 teaspoons salt
1 teaspoon peppercorn
6 cloves garlic, pounded
2 onions, chopped
2 cups soda(sprite, 7-up, lemonade or root beer)
5 cups pork broth
1/2 cup soy sauce
1/2 cup oyster sauce
2 bay leaves(laurel)
2 pieces star anise (optional)
1/4 cup dried banana blossoms(puso ng saging)
2/3 cup brown sugar
1 tablespoon cornstarch(dissolved in 1/2 cup water)
cooking oil for frying

Procedures:
Part 1
1. In a pot, place pata then pour enough water to cover the meat.
2. Add salt and peppercorn then bring to boil for 15 minutes. Drain and reserve the broth.

Part 2
1. In a pot, heat oil then fry pork pata until golden brown. Drain.

Part 3
1. In a pot, heat oil and saute garlic and onion.
2. Add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add dissolved cornstarch and adjust seasoning according to taste.
5. Continue cooking until the sauce thickens and a few sauce is remaining.
6. Transfer to serving plate then serve with steamed rice.

Chocolate Salted Caramel Cupcakes

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Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1/3 cup butter
2/3 cup cocoa powder
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Procedures:
Part 1
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.
3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.
4. Pour batter in prepared mini cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove from oven and let it cool for 5 minutes before removing from the pan.

Part 2
1. To make the frosting, in a small sauce pan melt butter over low heat then add sugar and cocoa powder. Stir until the mixture is smooth and thick. Remove from heat then let it cool. Add milk and vanilla then whisk until mixture becomes soft.
2. Frost top of the cupcakes then drizzle with caramel sauce. Enjoy

Classic Muffin

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Ingredients:
1/2 cup butter, softened
1 cup white sugar
2 raw eggs
1/4 teaspoon vanilla extract
¼ cup evaporated milk

Dry Mixture:
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Procedures:
Part 1
1. In a bowl, combine flour, baking powder and salt then mix until well blended.

Part 2
1. In a mixing bowl, whisk together the milk, butter, sugar and vanilla extract until just blended.
2. Add egg one at a time then whisk well.
3. Add half of dry mixture and half of wet mixture then mix until blended.
4. Repeat the procedure until all the mixture are consumed.

Part 3
1. Prepare muffin pan by brushing with butter and sprinkling with flour.
2. Pour the filling into muffin pan then bake in a preheat oven over 350 degrees Fahrenheit for 20 minutes or until center springs back when touched.
3. Remove from oven and let it cool for 5 minutes before removing from the pan.. Serve.

Tinapa Spring Rolls

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Ingredients:
12 pieces spring roll wrappers
1 raw egg, beaten
vegetable oil for frying

Filling:
1 smoked milkfish(tinapang bangus), flake and discard bones
1 small bunch parsley, finely chopped
2 salted eggs, scoop out and chopped
1 bird’s eye chili(labuyo), chopped
2 tomatoes, discard the seeds and chopped
salt and pepper to taste
1 white onion, minced

Procedures:
Part 1
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.

Part 2
1. In a frying pan, heat oil deep enough that spring rolls is half-submerged.
2. When the oil is hot enough, deep fry spring rolls for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with spicy vinegar.

Braised Chicken Feet

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Ingredients:
1 kilo chicken feet
8 cloves garlic, peeled and crushed
1 large onion, peeled and sliced
1 tablespoon ginger, peeled and minced
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons Hoisin sauce
3 cups water
1 tablespoon brown sugar
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1/2 teaspoon dried chili flakes
salt to taste
1 teaspoon sesame oil
2 star anise
oil for frying
parsley for garnishing

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with salt.
2. Rinse chicken feet thoroughly and drain.

Part 2
1. In a bowl, marinate chicken in soy sauce for 30 minutes. Drain and discard the marinade.

Part 3
1. In a frying pan, heat oil then fry chicken feet until golden brown. Drain.

Part 4
1. In a pot, heat oil then saute ginger, onion, and garlic.
2. Add chicken feet then stir fry for 2 minutes.
3. Add soy sauce, peppercorns, bay leaves, sugar and water.
4. Cover and simmer in a low heat for 30-40 minutes or until tender. Add water in necessary.
5. Add oyster sauce, Hoisin sauce, and chili flakes then simmer for 5 minutes.
6. Add start anise, sesame oil then adjust seasoning according to taste.
7. Cook and simmer until the sauce is almost dry. Toss frequently.
8. Garnish with parsley.

Turbo Broiler Rosemary Chicken

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Ingredients:
1 whole chicken, cleaned
1/4 cup milk
3 tablespoons rock salt
2 tablespoons coarse black pepper
5 stalks lemongrass(tanglad), crushed
1 teaspoon dried rosemary
1 tablespoon olive oil

Procedures:
Part 1
1. In a bowl, combine rosemary, rock salt and black pepper then mix well.
2. Using marinade injection, inject the milk to reach deep into the chicken meat.
3. Rub chicken with rosemary mixture including the cavity, between skin and meat.
4. Set aside for at least 30 minutes or overnight.

Part 2
1. Once ready, stuff chicken with lemongrass.
2. Baste the skin with milk/oil mixture.
3. Place in a preheated turbo broiler over 350 degrees Fahrenheit for 1 hour or until golden brown.
4. Serve with lechon sauce.