Laing Coconut Stew Recipe

INGREDIENTS:

• 3 tablespoons coconut oil
• 4 cloves garlic, crushed
• 1 red onion, chopped
• 2 roma tomatoes, chopped
• 1 tablespoon ginger, julienned
• 2 cans or 11.2 oz coconut milk
• 2 tablespoon black bean garlic sauce (available at most groacery stores)
• Half package (1.5 oz) of dried taro leaves (available at most Asian grocery stores)
• 4-6 pieces Thai chili (depending on how spicy you want)
• sea salt to taste

DIRECTIONS:

1. Saute the garlic in coconut oil until fragrant. Add the onions, tomatoes, and ginger. Saute for another 5 minutes.
2. Add the coconut milk and black bean garlic sauce. Let it boil.
3. Add the taro leaves and pepper. Let it simmer under low heat. Do not stir. Simmer for about 40-45 minutes until the leaves have softened and absorbed almost all of the coconut milk.
4. *Gently* stir and add salt to taste. Add more black bean sauce to taste. Simmer for another minute or two. Turn off the heat, serve, and enjoy!

Source:Astig Vegan

Japanese Kabocha Curry Recipe

INGREDIENTS:

• ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes
• 1 tablespoon neutral-flavored oil (sunflower, canola, etc)
• ½ large yellow onion, thinly sliced
• 3 ounces carrots, cut into 1-inch chunks (½ cup)
• 1 garlic clove, crushed and minced
• ½ tablespoon organic ketchup or tomato paste
• 2 teaspoons Oriental curry powder*
• 3 cups vegetable broth
• 1 small (5 ounces) Gala or Fuji apple, peeled, cored and finely grated (use a microplane, should have apple sauce consistency) or unsweetened apple sauce (⅓ cup)
• ¼ cup soy sauce or tamari
• ¼ cup frozen edamame or peas, thawed
• ¼ cup scallions, green parts only, chopped
• 1 tablespoon unsweetened dairy-free milk
• toasted sesame seeds, for garnish
• Salt to taste

For the Roux 

• ¼ cup neutral-flavored oil (sunflower, canola, etc)
• ¼ cup all-purpose flour or sweet rice flour
• 2 tablespoons Oriental curry powder

INSTRUCTIONS:

1. Put the cubed kabocha in the rack of a steamer over boiling water and steam for 10 minutes until tender. Drain the kabocha and set aside to cool.
2. Heat oil over medium heat in a large soup pot or Dutch oven and add the onions. Cook, stirring often until onions are translucent, about 5-7 minutes. Add garlic and continue to cook for another minute, until fragrant. Add tomato paste and curry powder, cook for another minute, until mixed in. Add the broth and carrots, bring to a gentle boil, cover and reduce the heat to medium low and simmer for about 10 minutes. Carefully remove foam as it forms (optional). When there is no more foam, add grated apple and soy sauce. Cover immediately.
3. Meanwhile, make the roux. In a small saucepan, heat the oil over low heat, add the flour all at once, whisking until incorporated. Brown roux, stirring constantly for about 10 minutes. Add the curry powder and continue to cook for 2 minutes until fully combined. Remove from heat immediately.
4. Add a ladleful of liquid (up to 1 cup or more) from the “vegetables” pot into the roux and stir rapidly with a wire whisk until smooth. Add more if needed, then transfer the roux mixture to the “vegetables” pot. Stir constantly until the curry is smooth. Add the frozen peas and kabocha. Cook, stirring often, about 10 more minutes until it thickens a little. Just before serving, stir in the coconut milk and season with salt. Serve over rice with scallions and sesame seeds.

Source: Vegan Miam

Vegan Lechon Paksiw Recipe

INGREDIENTS:

• 3 tablespoons of cooking oil
• 4 cloves of garlic, crushed and minced
• 1 10oz. can of green, unripe jackfruit in brine (NOT in syrup), chopped and shredded
• 3 tablespoons of soy sauce (or coconut aminos for a soy-free option)
• 1 tablespoon white vinegar
• 3-4 pieces bay leaves
• 2 tablespoons natural cane sugar (or stevia for a low glycemic option)
• 1/2 - 1 teaspoon of black pepper

INSTRUCTIONS:

1. Heat a small pan over medium heat. Once it's hot enough, add the cooking oil.
2. Saute the garlic until it's fragrant (be careful not to burn the garlic).
3. Add the jackfruit and mix well.
4. Pour the soy sauce and vinegar. Mix well.
5. Follow up with the sugar, bay leaves, and black pepper.
6. Let it simmer for 15 minutes without a cover or lid. Adjust seasoning to taste.
7. Serve hot with rice (or brown rice, red rice, quinoa, or farro, for a low-sugar option).

Source: Astig Vegan

Chili Soy Sauce Steamed Fish Recipe

INGREDIENTS:

• 8 oz whitefish filets (sea bass, cod, halibut, red snapper, or tilapia are all good)
• ½ cup water
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons thinly sliced ginger
• 4 oz bok choy, chopped
• 1 teaspoon chopped cilantro leaves
• 3 minced garlic cloves
• ½ teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tablespoons white sugar
• Salt and black pepper

INSTRUCTIONS:

1. Cut the fish filets into serving portions and season them with salt and black pepper.
2. Line a steamer with parchment paper and put the filets in there.
3. Put the bok choy on top of the fish.
4. Cover and steam for 12 minutes or until the fish is done.
5. Bring the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar to a boil in a small pan.
6. Check the seasoning and adjust if necessary.
7. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top.

Source: Amazing Seafood Recipes

Cabbage Steamed Salmon Recipe With Citrus Shallot Vinaigrette Recipe

INGREDIENTS: 

For the vinaigrette

• ⅓ cup fresh orange juice
• 1½ tablespoons whole grain mustard
• ¾ teaspoons honey
• 1½ tablespoons extra virgin olive oil
• 2 tablespoons finely diced shallots
• Sea salt and freshly ground black pepper to taste

For the salmon

• 6 to 10 large Savoy cabbage leaves (Napa cabbage will also work)
• ½-pound wild-caught salmon, cut into chunks, skin removed
• ½ cup heavy cream
• 1 large egg
• ½ teaspoon salt
• a few turns of freshly ground black pepper
• 10 fresh, large basil leaves, washed & dried
• 6 (approximately 4-ounce) fillets wild-caught salmon, skin removed

INSTRUCTION: 

For the vinaigrette 

1. Add the orange juice, mustard and honey to a small bowl. Mix until everything is combined, and then gradually whisk in the oil. Once it's nicely blended, mix in the shallots and season to taste with salt and pepper. 
2. TIP: The best way to taste dressing is with a lettuce leaf.

For the salmon:

1.  Line a baking sheet with a double layer of paper towels and set it aside. Bring a large pot of water to a boil. Add a few of the cabbage leaves at a time to the water, and let them sit only long enough to wilt, about 20 seconds. Use tongs to gently remove them and place them on the paper towel-lined baking sheet. Continue until all of the leaves are wilted. Set aside to cool to room temperature -- they must be no warmer than room temperature when you are ready to use them.
2. Add the ½-pound of salmon chunks, cream, egg and basil leaves to a food processor fitted with the blade attachment. Blend a tiny bit and then add the salt and pepper. Now blend just until it's smooth. (You will still see small bits of the basil.) The is a salmon mousse.
3. Use paper towels to pat dry the cabbage leaves if they are still wet, and lay them out on a clean, dry workspace.
4. Spread a thin layer (about ¼-inch or less), of the salmon mousse over each cabbage leaf.
5. Sprinkle both sides of the salmon fillets with salt and pepper. Then place a fillet directly in the center, presentation side down. It should look like this . . .
6. Now very carefully fold the sides of the mousse-coated cabbage leaves over the fillet -- it should stick nicely. (If there are any particularly tough stems in the cabbage leaves, cut them out and use parts of another leaf to fill in any empty spaces.) Set aside in the refrigerator until you're ready to cook. (You can leave them in the prepared state for up to 6 hours.)
7. Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add cabbage wrapped salmon to the rack -- as many as will fit. You may need to do this in two batches, depending not he size of your pot. Cover and steam for 3 to 4 minutes. Just slice into one if you're unsure if they're done -- you want the very center to be orange and almost raw.
8. Heat the vinaigrette in a small sauté pan and slice each cabbage steamed salmon one on a bias.
9. Drizzle each portion with the vinaigrette and serve.

Source: Cooking On The Weekends

Honeyed Paksiw Recipe

INGREDIENTS:

• 12 pcs galunggong fish
• 2 tbsp olive oil
• 3 tbsp patis/ fish sauce
• 3 tbsp honey
• 3/4 cup vinegar
• 2 tbsp ginger strips
• 12 cloves garlic
• 1 tsp whole peppercorns
• 2 pcs green finger chili

INSTRUCTIONS:

1. Clean fish well. Mix together olive oil, patis and honey.
2. In a pot, put 1/3 of the ginger and 4 pcs garlic. Arrange 6 pcs of fish on top.
3. Top with another 1/3 of ginger and 4 cloves garlic. Then layer the remaining fish.
4. Top with remaining ginger and garlic.
5. Sprinkle peppercorn, pour over patis mixture, and top with chili.
6. Cover and boil.
7. When mixture starts to boil, remove cover and boil for another 12-15 minutes.

Source: Pepper

Vietnamese Style Bulalo (bone marrow) Recipe

INGREDIENTS:

• 2 tablespoons + 4 tablespoons canola oil
• 3 medium yellow onions (2 chopped and 1 sliced thinly)
• ½ tablespoon annatto seeds (atsuete)
• 500 grams boneless beef shank, cut into roughly 1 inch chunks
• 2-3 1.5-inch pieces of bone with marrow (bulalo)
• Salt and freshly ground black pepper
• 2 tablespoons + 2 ½ teaspoons fish sauce (patis)
• 5 trimmed stalks of lemongrass (4 cut into 3-inch pieces and bruised, 1 minced)
• 1 teaspoon + 1 teaspoon sugar
• 2 teaspoons dried chili flakes
• 4 cloves garlic minced
• 1 teaspoon shrimp paste (bagoong)
• 150 grams Vietnamese egg noodles, boiled as per packaged directions
• A large bunch of Vietnamese coriander or culantro, root end removed
• 4 scallions, chopped

INSTRUCTIONS:

1. Heat 2 tablespoons oil in a stockpot then add chopped onions. Cook onions until slightly soft, around 2 minutes. Add annatto seeds and cook until onions are dark yellow, around 4-5 minutes.
2. Season beef with salt and pepper and add to the pot, pushing the onions to one side. Sear for about 4-5 minutes. Add 2 ½ liters of water and bring to a boil. Skim off and discard scum that forms on top. Add 2 tablespoons of fish sauce, bruised lemongrass, and 1 teaspoon sugar. Lower heat and simmer until meat is tender.
3. While your meat is simmering, get on with the chili mix. Place remaining oil, chili flakes, garlic, and minced lemongrass in a small pot and gently simmer until fragrant (about 5 minutes). Remove from heat and stir in remaining fish sauce and sugar. Set aside.
4. When meat is tender add shrimp paste and chili mixture (to taste). Taste for seasoning and adjust if needed. At the last moment toss in Vietnamese coriander and take off heat.
5. Divide noodles into bowls (this will serve 2-3 people). Top each bowl with sliced onions and scallions. Pour the hot broth with some beef and bulalo into each bowl. Serve with remaining chili mix.

Source: 80 Breakfast

Lapu-lapu With Cantonese Style Steamed Fish Sauce Recipe

INGREDIENTS:

• 1 whole lapu-lapu (or grouper, garoupa, rock cod) weighing about 1 kilo, gutted and descaled
• 5 (Asian) leeks, sliced on the diagonal
• 1/2 lemon, sliced
• 1 2-inch piece fresh ginger, peeled and sliced
• 2 tablespoons Shaoxing wine (Chinese rice wine or sherry)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Water

Cantonese Style Steamed Fish Sauce

• 3 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine or sherry)
• 2 tablespoons water
• 1/4 teaspoon sesame oil
• 3 dashes white pepper
• 2 tablespoons rock sugar 
• 1 tablespoon oil
• 4-5 green onions, sliced
• 1 bunch cilantro

INSTRUCTIONS:

1. Make your sauce: Mix all the ingredients for the Cantonese Style Steamed Fish Sauce in a small bowl and set aside. Heat a small saucepan over medium to low heat. Stir in the sauce and blend well. Once the sauce starts to bubble and boil, remove the saucepan from the heat and set aside to cool.
2. In the bottom of a large baking dish (preferably one with a cover) that will fit the whole fish, strew the leeks, placing more in the middle. Arrange a few of the lemon and ginger slices in the middle of the pan as well (leaving some to dress the actual fish). This is where the fish will rest upon.
3. Place the fish atop the leeks, ginger, and lemon. Stuff the cavity of the fish with the remaining lemon. Divide the remaining ginger between stuffing the cavity and laying on top of the fish. I also like to take some of the cilantro sprigs (which we will use after the fish is cooked) and stuff those into the cavity as well. Drizzle the fish with the Shaoxing wine, soy sauce, and the sesame oil. Now look at the bottom of your pan. We need to have enough liquid to coat the bottom of the pan/dish with an even layer, not a lot though. Ideally you will have your fish raised up on the veg/aromatics and the bottom of the pan covered in a slick of just about 2 mm of liquid.
4. Cover the baking dish and cook in a pre-heated 375F over for about 25 minutes (could be more or less) or until done (when the flesh flakes easy when pierced with a small knife).
5. When the fish is done, lift it out of the baking dish and onto a serving platter. Remove the ginger from the top of the fish. Pile the green onions and cilantro on top of the fish. Pour the Cantonese Style Steamed Fish Sauce over the whole lot and serve!

Source: 80 Breakfast

One Pan Greek Chicken Recipe

INGREDIENTS:

• 16 ounces baby red potatoes, halved
• 16 ounces green beans, trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE MARINADE

• 8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

Source: Damn Delicious

Chicken Binakol Recipe

INGREDIENTS:

• 2 skin-on chicken breasts
• salt and pepper
• 1 stalk of lemongrass, bottom 4 inches trimmed, split in half lengthwise, and pounded with a mallet
• 1-inch piece of ginger, thinly sliced
• 2 cups coconut water
• 1 tablespoon coconut oil
• 1 shallot, minced
• 1clove garlic, minced
• 1 tablespoon fish sauce, plus more to taste
• 1 scallion, thinly sliced

INSTRUCTIONS:

1. Fill the SousVide Supreme with water and heat to 140 degrees F.
2. Season the chicken breasts on all sides with salt and pepper.
3. Place the seasoned chicken breasts, lemongrass, ginger, and coconut water in a sous-vide bag and vacuum seal.
4. Place the sealed bag into the water bath and cook for at least 2 hours, and up to 12 hours.
5. Using scissors, snip a corner off of the sous-vide bag and pour the liquid through a sieve and into a small bowl. Set aside.
6. Remove the chicken breasts from the bag and pat dry with paper towels. Discard the ginger and lemongrass in the bag.
7. Heat the coconut oil in a large skillet over medium-high heat until hot and shimmering.
8. Place the chicken breasts, skin-side down, into the hot oil and cook until the skin is brown and crisp, 1-2 minutes.
9. Remove the chicken breasts from the pan and set aside on a cutting board.
10. Add the minced garlic and shallots to the hot pan and saute until just beginning to brown, 1-2 minutes.
11. Pour the reserved liquid into the pan, along with the 1 tablespoon of fish sauce, making sure to scrape the bottom of the pan with a wooden spoon or spatula.
12. Bring the liquid to a boil, and continue to cook for 2-3 more minutes. Taste the liquid and season with additional fish sauce, or black pepper, as needed.
13. Divide the liquid between two low bowls. Slice the chicken breasts and place into the low bowls.
14. Garnish with scallions and serve.

Source: Burnt Lumpia

Tinola: Filipino Chicken Soup Recipe

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 stalk lemongrass, outermost leaves removed and bottom 6 inches (the white part) minced finely
• 4 cloves garlic, minced
• 2-inches fresh ginger, peeled and minced
• 1 whole chicken (4-5 lbs.), cut into serving pieces
• 3 tablespoons fish sauce, plus more to taste
• 8 cups water
• 1 green papaya, peeled, seeded and cut into 1/2-inch wedges
• 1-2 cups chili leaves, picked from stems and rinsed

INSTRUCTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot and cook until soft and translucent, about 5 minutes. Add the lemongrass, garlic, and ginger and cook another 30 seconds.
2. Add the chicken pieces and fish sauce to the pot, stir and cook for 1-2 minutes until chicken is coated in oil (you don't have to brown the chicken). Add the water to the pot, increase heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the papaya, and continue simmering until papaya is tender, 10-15 minutes.
3. Taste the soup for seasoning, and add more fish sauce if needed. Salt can also be used at this point as well.
4. Remove the pot from the heat, add the chili leaves and stir. Cover the pot for 3-5 minutes, or until the chili leaves wilt. Serve with white rice (I like to put a scoop of rice in my soup bowl).

Source: Burnt Lumpia

Pinakbet Recipe

INGREDIENTS:

• 4 cloves of garlic, crushed and minced
• 1/2 sweet onion, chopped
• 2 tablespoons of ginger, crushed and minced 
• 1 medium tomato, sliced in cubes
• 1.5 lbs pork, cubed
• 1 cup Green beans
• 1 cup Okra
• 1 cup Eggplant
• 1 cup yellow squash 
• 3 tablespoons soy sauce
• 1 tablespoon bagoong
• 2-3 cups of water

INSTRUCTIONS:

1. First, prepare the meat by cutting it in cubes and sprinkle meat tenderizer and set aside in the refrigerator for about 30 minutes. 
2. Sauté garlic, onion, and ginger until browned. Add tomatoes until wilted. 
3. Add meat until browned, about 15 minutes. 
4. Add soy sauce to season the meat.
5. Pour water over browned meat. Allow this to simmer. Then add the bagoong. 
6. Add squash and wait 5 minutes before adding in the rest of the veggies. 
7. Simmer another 15 minutes until the vegetables are cooked.

Source: Beyond The Stethoscope

Cheese Corn Balls Recipe

INGREDIENTS

• 1 carrot grated
• 1 capsicum finely chopped
• 10-15 French beans finely chopped
• ½ cup corns
• 1 cup cheese grated
• Salt
• Black pepper powder
• ¼ cup milk
• 4 tbsp all purpose flour
• Bread crumbs to coat

METHOD

1. If you are using fresh corn remove the kernels from the cob and pressure cook them until tender.
2. If using frozen just boil them for 5-7 minutes.
3. Spred the corns on a kitchen napkin to remove any extra water on them.
4. Then put the corns in a grinder at just give a single blitz to it so that its just slightly crushed.
5. In a bowl mix all the ingredients except milk and bread crumbs.
6. Make small balls of this mixture and dip them slightly in milk.
7. Roll them in bread crumbs.
8. Deep fry.
9. Serve with ketchup or dip of your choice.

Source: My Little Moppet

Chinese Mango Pudding Recipe

INGREDIENTS:

• 3 middle size mature mangoes(fresh mango cubes 1 pound)
• 2 packet unflavored gelatin (10g or you can use 2 teaspoons gelatin powder)
• 160ml milk or coconut milk
• 60ml heavy cream, chilled
• 1/2 cup granulated sugar or more if needed

INSTRUCTIONS:

1. Soak gelatin in cold water until soft
2. In a small pot, heat milk, sugar and soaked gelatin over slow fire. Keep stirring and heat until sugar and gelatin dissolve completely. Remove from heat and set aside to cool down.
3. Cut fresh mango in half and then dice the fresh mangos out. Place most of the mango cubes in blender and then add milk or coconut milk; blend until very smooth.
4. Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture. You may need to use a spatula to help the mixture go through the strainer. Pour the mixture to your container or ramekins. Move to refrigerator for around 2 to 3 hours until completely set.
5. Before eating, decorate with left mango cubes and mint leaves. Enjoy!

Source: China Sichuan Food

Pancit Palabok Recipe

INGREDIENTS:

• 400 gms. of belly pork rashers
• 600 gms. of cooked medium sized prawns (such as North Atlantic prawns)
• cooking oil
• 1/4 c. achuete seeds
• 1/4 c. of crushed garlic
• 1/2 c. dried prawns (hibe), soaked in boiling water for about 20 minutes
• 4 c. pork stock (from boiling the pork)
• 1/2 tsp. ground black pepper
• 1/4 c. plain (all purpose) flour 
• 1/2 c. water

INSTRUCTIONS:

1. Boil the pork rashers in water seasoned with salt and pepper until tender. Set aside to cool. Reserve the stock.
2. Shell the prawns. Set the prawn meat aside and use the shells and heads to make the prawn stock. Chop half of the prawn meat and use the whole ones for topping.
3. Deep fry the pork on medium heat for about 10 minutes. Leave to cool, then fry again in very hot fat until the skin is blistered. Chop into pieces. 
4. You can use lechon kawali, Chinese lechon or bagnet instead of the fried pork.
5. Heat up 3 tbsps. of oil (used for frying the pork) in a pot or wok. Fry the garlic until light golden brown. Skim the garlic off and set aside. 
6. Grind the soaked dried prawns finely in a food processor. 
7. Add to the oil used for frying garlic. Sir fry until toasted and fragrant. Add 1/2 tsp. each of salt and sugar and a good grind of black pepper. Stir then transfer to a bowl. This is so tasty and good for sprinkling on anything. Make some extra and keep in a jar.
8. Wipe the pan clean.
9. Heat up another 1/4 c. of the oil used for frying the pork.
10. Add in the annatto seeds and turn off the heat. Stir until the oil is stained deep orange. Skim off the seeds and discard.
11. Fry the prawn shells until toasted in the annatto oil. Add the stock. Bring to a boil and simmer for about 20-30 minutes until you have a rich prawn stock. Pass through a strainer. Use a spoon to press all the juices out of the shells. You should make about 2 1/2 c. of stock.
12. Wipe the pan clean. Transfer the stock back into the pan.
13. Mix the flour and water then strain into the stock and stir with a whisk. Cook on low heat while constantly stirring until thick, 2-3 minutes. Season with pepper. The toppings and the fish sauce served with it would also add saltiness. Set aside.

You will also need the following ingredients to assemble the dish:

• 250 gms. of uncooked rice vermicelli (bihon)
• 4-6 Chinese leaves (pechay Baguio, Napa cabbage)
• 1/2 c. crushed chicharon (pork cracklings)
• 1/4 c. spring onion rounds, green and white parts separated
• 6 rashers cooked smoked bacon, chopped
• cooked seafood cocktail for topping, about 1/2 c. 
• 2 hardboiled eggs, sliced into wedges
• extra fish sauce
• lime or calamansi to serve

INSTRUCTIONS:

1. Cook the rice noodles in plenty of boiling water for 3 minutes. Strain.
2. Cut the Chinese leaves (pechay Baguio, Napa cabbage) crosswise into 1" wide strips. Blanch and drain.
3. If making a big serving, mix the noodles with the caldo (prawn gravy), add half of the chicharon, the chopped prawn meat (from the prawns used for making the gravy), 2 tbsps. of the fried garlic, half of the dried prawns and the white parts of spring onions. 
4. Transfer to a large serving dish and arrange the toppings:
5. Sprinkle the rest of the chicharon, the dried prawns, the bacon, the green parts of the spring onions and more garlic on top of the noodles. Scatter the Chinese leaves (pechay Baguio, Napa cabbage) on top. Lastly, arrange the seafood, fried pork and boiled eggs. 
6. Serve with fish sauce and calamansi or lime wedges.
7. For individual servings, divide the noodles between plates. Top with the caldo (prawn gravy). Add the sprinkles and toppings.

Source: Adora's Box

Jangjorim (Soy Braised Beef Recipe)

INGREDIENTS:

• 1-1/2 pounds beef brisket (or shank)
• 1/2 medium onion
• 2 scallions white part
• 6 ounces of Korean radish (mu), cut into big chunks
• 7 garlic cloves
• 3 thin ginger slices (about 1-inch round)
• 1/2 teaspoon whole peppers (or ground peppers to taste)
• 5 tablespoons soy sauce
• 2 tablespoons soup soy sauce
• 3 tablespoons sugar
• 3 tablespoons rice wine (or mirin)
• 2 to 3 chili peppers (dried or fresh green/red peppers)
• 1 piece (3-inch square) dried kelp

INSTRUCTIONS:

1. Cut the beef into 2 to 3-inch rectangles.
2. In a covered medium pot, bring 6 – 7 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes.
3. Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium low. Boil, covered, for about 30 minutes.
4. Remove the meat. Drain the liquid, reserving the broth.
5. Add 2 cups of the broth back to the pot. (You can save the remaining broth to make a soup or stew later.) Add the meat and sauce ingredients. Bring it to a boil. Reduce the heat to medium low, and boil until the meat is tender and the sauce is reduced to about 1/3, about 30 minutes. Add the chili peppers and dried kelp with about 7-8 minutes of time remaining.
6. Remove the kelp, and transfer the meat and sauce to an airtight container.
7. Shred the meat and pour some sauce over to serve. Keep it refrigerated in an airtight container. It will keep well up to 10 days. If you want to keep it longer, boil the meat and sauce again after a few days. The meat will become hard in the fridge. You can soften it by leaving the shredded beef out at room temperature for 20 to 30 minutes, or microwave for 10 – 15 seconds to soften.

Source: Korean Bapsang

Filipino Egg Pie Recipe

INGREDIENTS:

• 1 homeade pie crust (9 inch)

FILLING:

• 4 large eggs
• 1¾ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 teaspoon lemon juice

INSTRUCTIONS:

1. Preheat oven to 165 C (330 F).
2. Whip 2 egg whites until they form soft peaks.
3. Heat evaporated milk.
4. Whip 2 whole eggs, 2 eggs yolks and sugar until creamy. Add vanilla extract and lemon juice. Pour in hot milk and stir well. Fold beaten egg whites into the mixture.
5. Pour the filling into unbaked pie crust (don't prick the dough with a fork or the filling will leak out). Bake for 30-40 minutes or until firm. Allow to cool before serving.

Source:Kitchen Nostalgia

Salmon Bulgogi Recipe

INGREDIENTS:

• 1 pound salmon fillet (preferably with skin)
• Marinade
• 3 tablespoons soy sauce
• 1 tablespoons rice wine (or mirin or white wine)
• 1 teaspoon sesame oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 tablespoon honey (or more sugar)
• 2 teaspoons roughly minced garlic
• 1 teaspoon grated ginger
• black pepper to taste

INSTRUCTIONS:

1. Pull the bones from the salmon if there are any. Cut the salmon fillet into 3/4-inch thick pieces.
2. In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).
3. Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook.

Source:Korean Bapsang

Squid Adobo Recipe

INGREDIENTS:

• 1/2 kilo squid
• 1/2 cup water
• 1/2 cup vinegar
• 1 onion; chopped
• 1 tomato; chopped
• 4 cloves garlic; crushed
• 1/4 cup soy sauce
• 1 cup water
• 2 laurel leaves
• 1/2 tablespoon ground pepper
• Sugar to taste
• Salt to taste

INSTRUCTIONS:

1. Wash and clean the squid by removing the eyes, membrane, and stomach.
2. Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. 
3. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
4. In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. 
5. When onion becomes translucent, add the squid and laurel leaves. 
6. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

Source: Kusina 101

Original Beef Pares Recipe

INGREDIENTS:

• 500 grms beef, diced
• ¼ cup soy sauce
• ¼ cup firmly packed soft brown sugar
• 2 onions, 1 chopped, 1 finely chopped
• 3 garlic cloves, chopped
• 2 star anise
• 2 tbsp oil
• 1 tsp freshly ground black pepper
• 3 tbsp thinly sliced spring onion (scallion), to serve

INSTRUCTIONS:

1. Put the beef, soy sauce, pepper, sugar, chopped onion and star anise in a large saucepan with 4 cups water.
2. Bring to the boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender (this will vary depending on the cut used). 
3. Allow the meat to cool in the liquid, then lift out the beef and reserve the stock.
4. Heat the oil in a large heavy-based frying pan over low heat. Add the finely chopped onion and garlic and cook until soft. 
5. Add the drained, cooked beef and cook, stirring, for a few minutes, then add the reserved stock and simmer until the liquid has thickened and reduced. 
6. Garnish with the spring onion and serve with fried rice and soup.

Source: Kusina 101

Cassava Cake With Creamy Custard Topping Recipe

INGREDIENTS:

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 and 1/8 teaspoon ground Cardamom (optional)

For the Custard Topping

• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

INSTRUCTIONS:

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11).
2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.
3. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.
5. Cool completely before slicing.

Source: Manila Spoon

White Salad Recipe

INGREDIENTS:

• 1 cup non-dairy pastry topping, chilled
• 1/2 cup whipping or heavy cream, chilled
• 1/3 cup condensed milk
• 1/2 teaspoon vanilla flavor
• 1/2 teaspoon pandan flavor
• 1 cup buko meat, shredded
• 1 cup small tapioca (sago), cooked
• 1 cup nata de coco
• 1/2 cup kaong
• 1 box pandan-flavored gelatin, prepare according to package directions and cut into cubes

INSTRUCTIONS:

1. In a mixing bowl, whip together non-dairy pastry topping and whipping cream. Fold in condensed milk, vanilla flavor, and pandan flavor. Set aside.
2. In another bowl, mix buko meat, tapioca, nata de coco, kaong, and gelatin. Toss in whipped mixture and serve cold.

Source: Yummy