Pan-Fried Garlic Butter Shrimp


Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Beef Mami Soup


Ingredients:
500 grams beef brisket, cut into serving pieces
300 grams miki noodles, cooked
1 piece beef broth cube
3 pieces star anise
4-5 cups water
2 tablespoons vegetable oil
5 cloves garlic, minced
1 onion, chopped
Chinese cabbage, chopped (optional)
3 stalks spring onions, chopped (optional)
2 pieces hard boiled eggs, sliced (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a stock pot, heat oil to saute the garlic and onions until translucent.
2. Stir fry the beef brisket and let it cook until meat turns light brown.
3. Add beef broth cube, star anise and pour water then bring to boil.
4. Lower the heat and simmer until beef becomes tender. Remove scum that rises.
5. Adjust seasoning with salt and pepper according to taste.

Part 2
1. In a serving bowl, arrange noodles and chinese cabbage.
2. Pour the soup and beef brisket, garnish with boiled egg and spring onions.
3. Serve hot immediately.

Tofu Kimchi Stew


Ingredients:
250 grams pork liempo, cut into small bite size pieces
2 tablespoons oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon chili paste (gochujang)
1 tablespoon bean paste (ssamjang)
onion leeks, chopped
1/4 cup kimchi
tofu, fried and diced
1 cup water
salt and pepper to taste

Procedures:
1. In a pot, heat oil then saute garlic and onion.
2. Add pork and continue sauteing until light brown.
3. Add chili paste, bean paste and onion leek then stir cook for 2 minutes.
4. Add kimchi, fried tofu and water then simmer for 10 minutes.
5. Adjust seasoning according to taste.

Tahong Sisig


Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.

Bagnet Sisig


Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.

Dalgona Coffee


Ingredients:
1 tablespoon coffee
1 tablespoon sugar
1 tablespoon hot water
cold fresh milk
ice

Procedures:
Part 1
1. In a large mixing bowl, combine coffee, sugar and hot water.
2. whisk until mixture turn a light brown and stiff peaks form.

Part 2
1. Fill the cup with 2/3rd cold milk and add some ice.
2. Spoon a foam and add on top of the cup. Serve and enjoy.

Spicy Baby Squid Calamares


Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon cayenne powder
1 teaspoon paprika
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with dried basil.
5. Serve with blue cheese dip.

Steak Caesar Salad


Ingredients:
1 large head romaine Lettuce, tear into serving pieces
1 slice pan seared steak, cut into small cubes
1 large fresh tomato, cut into cubes
1 red onion, cut into cubes
1 white onion, cut into strips, coated and fried
Caesar salad dressing

Procedures:
1. In a serving plate, arrange lettuce, tomato and onions.
2. Add steak then drizzle with Caesar dressing. Serve immediately.

Grilled Pork Belly


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)


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.