Paksiw na Bangus (Milkfish Soursoup) Recipe

Ingredients:

• 3 medium bangus (clean , scaled & halved)
• 2 small eggplants (quartered)
• 2 small ampalaya (quartered)
• 1 small ginger (crushed)
• 4 pieces long green pepper
• 1 cup water
• 2 cups vinegar
• 1 teaspoon patis (fish sauce)
• 1 pinch ground pepper

 
Procedure:

1. Line-up vegetables at the bottom of the casserole;
2. Put in bangus on top, add long green pepper and ginger;
3. Pour in vinegar and half cup of water and bring to a boil;
4. Lower the heat and pour in the rest of the water;
5. Allow cooking in medium heat, season with patis and ground pepper;
6. Serve hot with steamed rice.

Korean Grilled Chicken Breasts Recipe

Ingredients:

• 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
• 1/4 cup unsweetened apple sauce
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, crushed
• 1 tsp sesame oil
• 1 tbsp light brown sugar
• 1 tsp grated ginger
• 1 teaspoon sesame seeds, plus more for topping
• 1 teaspoon red pepper flakes (optional)
• 2 thinly sliced scallions, white and green parts

 
Procedure:

1. Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
2. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
3. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Spicy Grilled Sambal Chicken Recipe

Ingredients:

• 2 - 2 ½ lbs Chicken ( bone-less, skin-less chicken thighs)
• 3 garlic cloves
• 1 ½ Tablespoons sliced fresh Ginger
• ¼ C sriracha sauce
• ¼ C fish sauce
• ½ C brown sugar
• ¼ C rice wine vinegar
• ⅛ C vegetable oil
• 1 Tablespoon Soy sauce or Bragg's liquid Amino
• ¼ C Sambal Olek ( red chili paste) plus 1 -2 T more for extra spicy.
• 8-10 Pre-soaked Skewers ( optional)
• Garnish Options: crushed roasted Peanuts, fresh mint leaves, sliced scallions

 

Procedure:

1. Cut chicken into bite size pieces ( to skewer) or leave whole and place them in a gallon zip lock bag or bowl.
2. Place the rest of the ingredients, except Sambal Olek ( or red chili paste) in a blender, and blend until smooth. Stir in chili paste, to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.
3. Pre -heat the grill to med-high.
4. Skewer chicken ( or leave whole)
5. Pour the left over marinade into a small pot, bring to a simmer, and simmer on low for 5-10 mins, until thickened and reduced. You will use it to baste the chicken.
6. Place chicken on a hot, preheated, greased grill. Cover. Cook 5 minutes or longer until deep grill marks appear. Turn over, baste, cover. Once you've got a good sear on both sides, and both sides are basted, turn heat to low, or move to upper rack and continue cooking through.
7. Serve with Thai Crunch Salad, or garnish with fresh mint, scallions and crushes roasted peanuts.

Baked Salmon Fillets Recipe

Ingredients:

• 2 (6 ounce) salmon fillets
• 6 Tablespoons olive oil 
• 1 teaspoon dried basil 
• 1 teaspoon salt 
• 1 teaspoon ground black pepper 
• 2 garlic cloves, minced
• 1 Tablespoon lemon juice 
• 1 Tablespoon thyme, to serve

 
Procedure:

1. To Prepare marinade, Whisk together, oil, basil, salt, pepper, garlic, and lemon juice into a small bowl.
2. To marinate, In a large dish, Place salmon fillets and pour the marinade over top.
3. Place salmon and marinade in the refrigerator for 1 hour, turning fillets one or two times to evenly coat.
4. Preheat oven to 375 degrees F. Line a baking dish with aluminum foil.
5. Place fillets with marinade into foil lined dish.
6. Bake 35-45 minutes, until fish flakes easily.

Pork Nilaga Recipe

Ingredients:

• 1 kilo pork ribs
• 2 medium-sized potatoes, sliced into 4 parts
• 1 medium-sized onion sliced
• 1/8 snow cabbage
• 1/8 cabbage
• whole black peppers
• 2 pork cubes
• 2 tsp. salt
• 2 tsp. fish sauce (if available)

 
Procedure:

1. How to make it
2. Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes.
3. Boil in low heat for about 25-30 minutes or until meat is tender.
4. Add potatoes, salt and fish sauce. Simmer for
5. about 10-15 minutes more or wait until the potatoes are cooked.
6. Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat.
7. Serve hot with white rice.

Sinigang na Baboy Recipe

Ingredients:

• 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
• 10 tamarind seeds or 1 package sinigang mix
• 4 tomatoes; sliced
• 1 onion; sliced
• 5 string beans(sitaw), cut in 2” length
• 1 radish (labanos); sliced
• 4 pieces gabi (taro); peeled and cut in halve
• 1/2 cup kangkong leaves (river spinach)
• 2 whole siling haba (long green pepper)

 
Procedure:

1. Boil the tamarind seeds, then mash them to extract the tamarind juice. Set aside.
2. In a stock pot or sauce pan, boil the pork until tender
3. Add the onions, tomatoes and tamarind juice
4. Add gabi, then simmer until it thickens the soup
5. Add the radish and string beans until tender
6. Then lastly, add the kangkong leaves and the sili (pepper)
7. Season with fish sauce according to desired taste

Hawaiian Chicken and Pineapple Recipe

Ingredients:

• 1/4 cup pineapple juice
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
•  2 tablespoons ketchup
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional
• 4 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh cilantro leaves

 
For the Pineapple:

• 1 large pineapple, peeled, cored and cut into 8 to 10 wedges
• 1/4 cup brown sugar

Procedure:

1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
4. Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
5. Serve immediately, garnished with cilantro, if desired.

Lime-Teriyaki Salmon Rice Bowls Recipe

Ingredients:

• 1 cup cooked rice, white or brown
• 1 package (8 ounces) sliced baby bella mushrooms
• 2 teaspoons olive oil, divided
• 2 large garlic cloves, minced
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1/3 cup fresh lime juice
• 1/2 teaspoon red pepper flakes
• 1/3 cup pure maple syrup
• 4 salmon fillets (4 ounces each)
• 1/3 cup reduced-sodium soy sauce (or coconut aminos to make gluten free)
• 2 teaspoons cornstarch
• 1 red bell pepper, chopped
• 1 teaspoon olive oil
• 1 package (5 ounces) baby spinach
• 2 teaspoons black sesame seeds

Procedure:

1. Preheat your oven to 400 degrees F. Begin by making your rice according to package directions. You’ll need 1/2 cup uncooked rice to make 1 cup fully cooked rice.
2. Add 1 teaspoon olive oil to a small saute pan over medium high heat. Add the mushrooms and salt and cook, stirring occasionally, until  the mushrooms give off liquid and brown a bit.
3. While waiting for the mushrooms to cook, melt the butter over medium heat in a large saute pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
4. Add the maple syrup, lime juice, and soy sauce and bring to a simmer, cooking for about 3 minutes.
5. Combine the cornstarch and 2 teaspoons water in a small bowl and stir into the garlic sauce.
6. Cook until slightly thickened, about 1 minute.
7. Add the salmon to foil-lined baking sheet that has been sprayed with cooking spray. Spoon 1 teaspoon glaze over each fillet (or however much you need to cover the salmon). Cook at 400 degrees F for 12 minutes, or until just cooked through.
8. In a medium saute pan, add the remaining 1 teaspoon olive oil over medium heat. Add the spinach and saute until just wilted.
9. To assemble, divide the rice among 4 bowls. Top each with 1/4 of the spinach mixture, 1/4 of the mushrooms, 1 salmon fillet, and 1/4 of the chopped red bell pepper. Drizzle with the remaining sauce and sprinkle with 1/2 teaspoon sesame seeds.

Crispy Chilli Beef Recipe

Ingredients:

• 3 thin cut sirloin steaks (about 100-120g each steak) cut into thin strips
• 3 tbsp vegetable oil
• Pinch of salt and pepper
• 2 tbsp cornflour
• 1 thumb sized piece of ginger, peeled and finely chopped/grated
• 3 garlic cloves, peeled and finely chopped/crushed
• 7 tbsp caster sugar
• 1 large head of broccoli cut into small florets
• 3 limes
• 1 red chilli – chopped (discard the seeds if you don’t like it too hot)
• 6 tbsp dark soy sauce (make sure it’s gluten-free soy sauce if you’re gluten intolerant)
• 4 spring onions/scallions chopped

Procedure:

1. Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the beef strips in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until dark brown and crispy. Avoid moving the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time. Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
2. You should still be left some oil in the pan at this point. Take the pan off the heat and throw in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli to the pan. Put it back on a medium heat and stir fry the broccoli for a minute or two.
3. Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the broccoli in the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.  Add the beef back in, give it a stir and heat through for 1 minute, then add in the chopped chillies and spring onions. Give it a quick stir and then serve with boiled rice. Garnish with some spring onions and/or chopped chillies.

To Serve:

• Boiled rice
• Spring onions and/or chopped red chillies to garnish

 

1.  

Paleo Seafood Chowder Recipe

Ingredients:

•  6 – 8 large tiger prawns (shelled and thawed if frozen)
•  100g (3.5oz) fillet of rainbow sea trout
•  1/2 cup diced swede/rutabaga
• 100g (3.5oz) fresh mussels in their shells
•  1/2 a small leek sliced
•  1 clove of garlic minced
• 1 tbsp (14g) coconut oil
• 1/4 tsp Pink Himilayan Rock Salt
• 1 cup (250ml) full fat cocount milk
• 1/2 cup (125ml) water
• 2 slices of parma or prosciutto ham (optional)
• 2 tbsp lime juice
• Fresh coriander, finely chopped chili, 1 sliced spring onion to serve
• Serve with flax foccacia bread

Procedure:

1. Place swede in a pot, cover with water and bring to the boil. Leave to simmer for 15 minutes or until tender.
2. Steam prawns for 3-5 minutes; depending on their size; until they are pink and cooked through. Set to one side.
3. Repeat the process with the mussels; remove most of them from their shells once cooked. Discard any that remain unopened after cooking.
4. Pan fry the sea trout in a pan with half of the coconut oil skin side down; approximately 3 minutes each side. Season the surface with salt and pepper. Remove the skin or keep intact. Flake in to large chunks.
5. Saute leek and garlic in a large pot with the remaining half of the coconut oil for 2-3 minutes.
6. Pour in water and coconut milk, bring to the boil and leave to simmer for 5 minutes. Add in cooked mussels and prawns and allow to heat through for 2 minutes; no more or the fish will be overcooked!
7. Pan fry the parma ham in the same pan you used for the sea trout for a couple of minutes; it will crisp up further as it cools.
8. Season with salt and pepper to taste, add your lime juice.
9. Stir through cooked swede and serve in large bowls topped with chunks of sea trout. Garnish with diced chili, crispy parma ham, spring onions and coriander.

Beef Pochero Recipe

Ingredients

• 1 kilo cubed beef brisket
• 1/2 kilo leftover ham bones
• 1/4 kilo scrap ham
• 8 to 10 cups water or enough to cover meat
• 4 medium potatoes, peeled and cut in half
• 4 Saba bananas, peeled, sliced in half
• 3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
• 1 cup chick peas
• 1 head of cabbage quartered
• 1 Baguio pechay leaves separated

Procedure

1. Put beef, ham bones, and scrap ham in large casserole.
2. Pour enough water to cover.
3. Bring to a boil, then simmer until beef is almost tender, about 40 minutes
4. Add potatoes and bananas. Simmer until bananas and potatoes are almost tender, about 20 minutes
5. Stir in chorizo de bilbao and chick peas and continue simmering for another 10 minutes. ( I prefer the chorizo bilbao in Purefood cans because there is no red coloring that seeps out during the cooking)
6. Add cabbage and pechay and let simmer until vegetables are cooked but still firm

Humba Recipe

Ingredients:

• ½ kg pork liempo, sliced in big square chunks
• ¼ cup of water
• 100ml soy sauce
• ¼ cup of dark soy sauce
• ¼ cup of cane vinegar
• ¼ cup pineapple juice
• 50 grams garlic
• 50 grams onions
• ¼ cup muscovado sugar
• 100 grams banana blossom
• salt and pepper
• blanched pechay, as needed for garnishing
• 5 pieces fried smashed banana, for garnishing

 Procedure:

1. Cook liempo, water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion, and muscovado sugar for 1 hour until liempo is soft.
2. Add the banana blossom.
3.  Allow sauce of humba to thicken. Serve with blanched pechay and smashed fried banana.

Spice Rubbed Beer Steamed Wood Smoked Chicken Recipe

Ingredients:

• 1 chicken, 3 1/2-4 pounds
• 1-2 tablespoons your favorite spice rub
•  2 cans of beer, any kind
• 4 tablespoons butter, softened
• 1/2-1 cup of wood chips

Procedure:

1. For a charcoal grill, set up an indirect, medium temperature fire (if you have a thermometer, it should be a steady 400 degrees). In a bowl, soak wood chips in half a can of the beer. Set aside for 20-30 minutes while the grill heats up.
2. Mix your favorite spice rub with the butter. Slide your hand between the skin of the chicken and the breast meat to loosen the skin, do the same with the skin on the back of the chicken. Spread the butter as evenly as possible under the skin.
3. Sprinkle the wood chips over the coals. Set the drip pan under where the chicken will be, pour in the beer from the wood chips and any beer left in the can (you can also add a tablespoon of butter and a few teaspoons of the spice rub). Set the chicken on the grill grate over the drip pan. Close the lid of the grill, leaving the top vents slightly open to allow a little of smoke to escape, but maintain the temperature.
4. After 30 minutes, check the amount of liquid in the drip pan, add another half can of beer if necessary. Continue cooking until the thickest part of the breast registers 150 degrees with a thermometer, 20-40 minutes more. Remove the chicken from the grill to a plate, tent with foil, and let rest for 10-15 minutes.

Chili­Lime Baked Salmon in Foil Recipe

Ingredients:

• 1¼ pound sockeye or coho salmon (preferably wild caught)*
• 2 teaspoons honey
• 2 tablespoons lime juice + 1 teaspoon lime zest
• 1 clove garlic, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons cold butter, cubed
• 1 tablespoon cilantro, chopped
• ½ teaspoon salt
• ½ teaspoon cumin powder
• ½ teaspoon chipotle chili powder (or more to taste)

Procedures:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the lime butter sauce. Season with the cumin powder, lime zest, and chili powder. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with chopped cilantro. Serve immediately.

Fish Fillet Recipe

Ingredients:

• 3 pcs fish fillet (cream dory or sole fillet)
•  1 cup bread crumbs
• 2 pcs eggs
• ¼ cup parmesan cheese
• ½ cup flour
• 1 tsp of parsley, chopped
• 1 pc lemon, zest
• Salt and pepper, to taste
• Cooking Oil

Procedure:

1. In a bowl, mix bread crumbs, lemon zest, parmesan cheese and parsley together.
2. In another bowl, beat the eggs. Set aside.
3. In a separate plate, add salt and pepper to the flour to taste.
4. Take one fish at a time, and coat with flour. Then, dip in the eggs. Coat with bread crumbs mixture.
5. Add oil to your preheated Chefs' Classics Camomile Frypan.
6. Fry breaded fish to golden brown perfection.