1. Prepare the fish. Marinate fish with salt & pepper in a bowl while preparing other ingredients.
2. Cook the fish. Pan fry sliced cream dory until cooked in batches. Set aside.
3. Prepare the sauce. Using the same pan, heat olive oil over medium heat. Add crushed red pepper flakes and garlic for a minute or until garlic is fragrant. Add tomatoes, stirring occasionally until they’re soft but still hold their shape. Pour the wine and allow the mixture to come to a light simmer.
4. Season the sauce. Stir in basil, lemon juice, salt and pepper. Transfer the cooked fish on the pan.
1. Prepare the meat. Marinate chicken and liver in soy sauce, garlic, calamansi and s&p in two separate bowls while preparing other ingredients.
2. Cook the meat. Pan sear chicken and liver in batches until brown. You can pound the chicken breast to ensure even cooking. Allow to rest for 10 mins before chopping.
3. Prepare the base flavor. Using the same pan with the juices from chicken/liver, add oil and butter, half-cook the onion with red & green chillies until aromatic. Add the chopped liver until evenly cooked and distributed. Add chopped chicken breast.
4. Prepare and season the sauce. On the same pan, add mayonnaise, soy sauce, oyster sauce and season with salt and pepper, adjust heat based on preference.
5.Serve. Top with freshly cracked egg and garnish with fresh green chillies, crushed chicharon and chow time!
6 pcs Quarter-cut Chicken or 1 whole Chicken, spatchcocked
Salt and Cracked Black Peppercorns
Cajun Seasoning (optional)
For the Peri peri sauce:
1 large Red Pepper, sliced into large pieces
1 large Red Onion
½ cup (120 ml) Vegetable Oil
1 tsp Paprika
2 tsp Cayenne Pepper
1 ½ tsp Salt
4 cloves Garlic
2 pcs Red Serrano Chillies
10 pcs Dried Bird’s Eye Chillies
¼ tsp White Pepper
1 juice of Lemon
¼ tsp Dried Rosemary
4 tbsp Red Wine Vinegar
2 tbsp Salted Butter
For the Chimichurri Sauce:
1 cup Parsley
1 tbsp Cilantro
1 tsp Dried Oregano
½ pc Red Onion
3 pcs Garlic
3 tbsp Red Wine Vinegar
½ juice of Lemon
1 tsp Salt
¼ tsp Red Pepper Flakes
¾ cup Olive Oil (or vegetable oil)
For the Turmeric Rice:
2 tbsp Oil
1 pc Yellow Onion
2 tsp Turmeric
2 tbsp Salted Butter
4 cups Rice
Chicken Stock
Instructions:
For the Peri peri sauce:
1. Drizzle red bell pepper and onion with oil and sprinkle with smoked paprika and salt over grilling pan. Grill until charred on one side then add the garlic cloves and green chillies.
2. Remove from grilling pan and transfer to food processor or blender. Add the red chillies, white pepper, lemon juice and dried rosemary. Blend until smooth.
3. Add the remaining vegetable oil and red wine vinegar and blend again.
For the meat:
1. Season with salt, pepper and Cajun seasoning.
2. Pour the peri peri sauce (2 tbsp each side) or 1/3 of the sauce. Sprinkle with cracked black peppercorn for texture.
3. Place in the preheated oven at 350F for 20-25 mins. Baste with tablespoon of sauce after 15 mins.
4. Remove from the oven and allow to rest for 10 mins.
Might not be an express meal but definitely an extra healthy one!
Ingredients:
Marinade:
4 pcs Chicken thighs, chopped into 3 small parts each
1 tbsp Chinese cooking wine
1 tbsp Oyster sauce
1 pc Onion, minced
4 cloves Garlic, minced
1 pc Red chili
2 pcs Carrots
1 pack French string beans, cut diagonally
1 pc Red bell pepper
1 pc Green bell pepper
½ cut Cabbage
2 cans Young corn
2 cans Shiitake Mushroom
2 trays Quail eggs
For the sauce:
3 tbsp Canola oil
2 tbsp Salted Butter or Margarine, divided
1 cup Hot water, bec cold water can affect the tenderness of meat
1 pc Chicken boullion
3 tbsp Oyster sauce
1 tbsp Light soy sauce1 tbsp Cornstarch, diluted in 2 tbsp water
Salt and pepper
Instructions:
1. Prepare the meat. Marinate chicken in chinese cooking wine and oyster sauce in a bowl while preparing other ingredients. Boil the quail eggs for 10 mins.
2. Prepare the veggies. Make sure to chop your vegetables into even pieces with other veggies to make sure they will cook uniformly. Saute the veggies separately. Start with the hardest one which needs longer cooking time: carrots, beans, red & green pepper with young corn. Set aside.
3. Prepare the base flavor. On the same pan, pan fry the meat for 2-3 mins each side in med-high heat until slightly brown and set aside. Add butter & oil, saute garlic, onion and red chilli. Add in drained mushroom and cook for 5-10 mins. Make sure to season with salt and pepper to release the moisture from mushrooms. Put the meat with all its juices back into the pan and add 1 cup of hot water and bullion. Boil for 15-25 mins until chicken is cooked.
4. Season the sauce. Once chicken is cooked, add in oyster sauce and soy sauce and remaining veggies. Pour the slurry slowly until desired thickness of sauce is achieved.
Eliminate milk and creams and just let the savory meatballs and mushroom do their thing.
Ingredients:
20 pcs Cooked Meatballs (recipe will be on a separate link)
For the sauce:
4 tbsp Salted Butter or Margarine, divided
1 tbsp Canola oil
4 cloves Garlic, minced
1 pc Medium Onion, minced
1 tsp Dried Rosemary
1 tsp Paprika
1 can Mushroom
3 tbsp AP flour
1 ½ cup Beef Broth (can use bouillon)
1 tsp Worcestershire Sauce
Salt and pepper
Instructions:
1. Cook the aromatics and flavorings. Heat pan, add 1 tbsp butter and oil. Cook onion and garlic for a minute, add rosemary and paprika until fragrant. Add mushroom and cook until tender for 2-3 minutes.
2. Make the sauce. Stir in the remaining butter, flour and cook until brown and nutty for 5 minutes. Slowly pour the broth and keep mixing until the sauce thickens.
3. Season the sauce. Season with Worcestershire and pepper. Add cooked meatballs and simmer.
1. Prepare the fish. Rub the fillets with salt and pepper on both sides.
2. Cook the fish. Line your steamer with parchment paper (with steam holes) to prevent from sticking. Place fish and top with sliced ginger. Steam for 10 mins or until fish is cooked.
3. Prepare the sauce. While the fish is steaming. Combine and stir sauce in a saucepan, bring to a boil.
4. Serve. Place fish in a deep dish and then pour the light soy sauce over. Drizzle with sesame oil and chopped spring onions and serve!
Tender chicken bites tossed with meaty shiitake in savory and aromatic sauce.
Ingredients:
2 tbsp Cooking oil
1 pound Chicken breast, cut into 1/2″ bite-size
3 cloves Garlic, minced
1 inch Ginger, minced
2 cans or 300 g Canned Shiitake Mushroom in brine (reserve brine for later)
3 tbsp Oyster Sauce
1 tbsp Low-sodium Soy Sauce
2 tbsp Chinese Cooking Wine
¼ cup Reserved Mushroom Brine
1 tbsp Cornstarch (mixed with 3 tbsp water)
1 tbsp Chili Oil (optional)
Instructions:
1. Prepare the ingredients. Before preparing the aromatics, season the chicken with salt and pepper; Drain the mushroom and reserve the brine.
2. Cook the meat. Heat the pan over medium heat and add oil. Stir-fry ginger and garlic for 30 seconds. Cook the chicken until color turns white. Add and cook the mushroom just before the liquid from the chicken evaporates completely. Cook for another 2-3 minutes.
3. Season the meat. Add the oyster sauce, soy sauce, cooking wine, mushroom brine, cornstarch slurry and chili oil. Cook until sauce has thickened and all meat are covered.
4. Serve. Sprinkle with sesame seeds and serve over steaming white rice!
An instant favorite cupcake recipe for cheezy people like me ;) It is compact yet soft and moist and cheesy all the way!
Ingredients:
1 ¾ AP Flour, sifted
2 tsp Baking Powder
¼ tsp Salt
½ cup Butter, softened
½ cup White sugar, packed
2 pcs Eggs, large
1 tsp Maple Syrup (or Vanilla extract)
14 ounces Full cream condensed milk
1 ½ cup Cheddar Cheese
Instructions:
1. Prepare the ingredients. This is a quick recipe so you can also preheat the oven to 350F while preparing all the ingredients.
2. Gather dry ingredients. In a bowl, combine flour, baking powder and salt. Stir well and set aside.
3. Gather wet ingredients. In a separate bowl, using a hand mixer, cream butter and sugar on medium speed until pale yellow. Add eggs (one at a time) and maple syrup.
4. Combine wet and dry ingredients. Add dry mixture to wet mixture gradually in 3 batches while pouring condensed milk by ½ cup in between. Mix in low speed until well combined. Add 1 cup of grated cheese and fold.
5. Bake. Line muffin paper cups on muffin trays. Scoop batter to muffin cups and top each with 1-2 tsp grated cheese. Bake for 25-30 mins at 350F.
Saucy, crunchy and creamy crisp-fried tofu recipe.
Ingredients:
For the tofu:
500 g Firm tofu, cubed about 1/2″ x 1/2″
½ cup Oil for frying
2 tbsp Cornstarch with Salt
For the sauce:
1 tbsp Margarine
4 tbsp Oyster sauce
4 tbsp Eden mayo with cream cheese flavor
1 pc Onion, minced
4 pcs Garlic, minced
1 pc Bird’s eye chili, minced
4 pcs Kalamansi
¼ tsp Fish sauce
2 pcs Siling mahaba
Salt and Pepper
Instructions:
1. Prepare the tofu. Before you slice the tofu, another helpful extra step to get crispy tofu is to press them with any 800 grams canned good on top, a plate in between and paper towel at the bottom to remove excess moisture for about 15-20 minutes. After dicing the tofu into cubes, dab again with paper towel, season with salt and coat with cornstarch. Allow to sit them for a while while preparing the other ingredients.
Moisture is your enemy when frying which is why we need to make sure that the tofu are dry.
2. Prepare the sauce. In a bowl, combine mayonnaise, oyster sauce, kalamansi, fish sauce and pepper. Mix well.
3. Cook the tofu. Fry until sides are light brown to golden brown, set aside. Add margarine, saute onion, garlic and red chili. Add sauce, siling mahaba and cook for 2 minutes. Add the tofu and mix until fully-coated.
Originally a beef recipe but the chick can also do the wonder. Incredibly easy and healthy meal for the family. Prep a steaming bowl of tasty garlic rice with sunny-side-up egg and you’re all set!
Ingredients:
1 kg Chicken breast, cubed
¼ tsp Paprika
1 bulb Garlic, sliced
1 tbsp Butter
1 can Mushroom, sliced
3 tbsp Oyster sauce
1 tsp Chili flakes
Salt and Pepper to taste
Instructions:
1. Marinate meat. In a bowl, marinate chicken in paprika, salt and pepper for 5-10 mins.
2. Prepare the garnishing. While marinating the meat, heat oil in a pan, cook sliced garlic
in medium-low heat until soft and light brown in color. Watch it cook so it won’t burn as we don’t want burnt and bitter garlic. Set aside.
3. Cook the meat. Add butter and saute mushroom until tender, season with salt and pepper, set aside. Add chicken and sear in high heat until water evaporates and gets brown in color. Avoid moving the meat on the pan.
4. Season the meat. Add the mushroom, chili flakes, oyster sauce and black pepper. You can add more butter since chick breast has less fats.
5. Serve. Put in a serving platter and garnish with garlic. Serve with bowls of garlic rice and enjoy!
1. Prepare the sauce. In a mixing bowl, combine water, soy sauce, sugar, Chinese wine and pepper. Mix until sugar is dissolved and ingredients are combined.
2. Cook the meat. Saute garlic quickly over medium heat just enough to cook off rawness. Put the meat on the pan and the sauce. Boil until tender for about 45-60 mins.
3. Fry the meat. Set aside sauce. Shred and stir-fry the meat and garlic in a slightly oiled pan. Pour the sauce back again. Continue cooking until liquid has evaporated.
4. Serve. Drizzle with sesame oil and serve with fried rice and egg. Enjoy!
1. Prepare the soup. Place pumpkin, onion, garlic, broth and water in a pot. Bring to a boil uncovered. Reduce heat and simmer rapidly until pumpkin is tender for 10 mins. Remove from heat and use stick blender or blender to blend until smooth.
When pureeing, make sure soup is slightly cooled and work in batches. Hot liquid may start coming out the edges of the blender or the built up steam can actually blow the lid off the blender.
2. Season the soup. Season with salt and pepper; Add cream and butter.
3. Serve. Laddle soup into bowls, drizzle with bit of cream and sprinkle with pepper. Serve with croutons or any crusty bread and enjoy!
Adobo recipe with sharp salty-tangy-garlicy taste.
Ingredients:
1 kg Chicken, mixed parts
¼ cup White Vinegar
¾ cup Soy Sauce
2 cups Water
3 tbsp Brown Sugar
1/3 cup Garlic, minced
4 pcs Bay leaves
1 tbsp Black pepper, ground
2 dozens Quail eggs, hard boiled
Instructions:
1. Prepare the marinade. In a bowl, combine soy sauce, vinegar, brown sugar, garlic, bay leaves, black pepper and coriander. Mix well.
2. Stew. In a large pan, place the chicken with skin on top. Pour in the marinade. Heat them up, boil until meat is tender and cooked.
3. Fry. Set aside sauce. Using the same pan, put 1 tbsp of oil to pan fry meat, skin first until brown. Pour the sauce back in the pan again then simmer.
Frying helps locking in the flavor.
4. Serve. Stir and make sure meats are covered with sauce. Share and enjoy.
I am amazed how each ingredient in a recipe contributes to the final baked good. Baking is fun!
Ingredients:
1 ½ cup Quick-cooking oats
1 ½ All-purpose flour
1 tsp Baking Soda
1 tbsp Cornstarch
1 tsp Salt
1 cup Unsalted butter, melted
1 ¼ cups Brown sugar
¼ cup White Sugar
2 pcs Large Eggs
1 tsp Vanilla Extract
½ cup Dutch white chocolate
½ cup Peanut butter spread
Instructions:
1. Gather dry ingredients. Grind quick-cooking oats in a blender until coarse. In a bowl, sift flour, baking soda and cornstarch. Add in the ground oats and salt. Mix gently.
Sifting will break up any lumps hence making it lighter. It helps to combine flour evenly with other ingredients.
2. Gather wet ingredients. In a separate bowl, cream the melted butter, brown sugar, white sugar. Add eggs one by one. Mix well until ingredients are well incorporated.
Brown sugar contains molasses which makes cookies moister and chewier while white sugar makes the cookie stay crisp.
3. Make the cookie dough. Add the oat-flour mixture to wet ingredients by batches. Fold gently. Add the white chocolates.
4. Chill the dough. Scoop the dough in a baking dish or tray with parchment and chill for 30 mins or overnight.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
5. Bake. Arrange the formed dough in a lined tray with 3″ inches distance. Top with a glob of peanut butter at the center. Bake the cookies at preheated oven at 375 deg for 10 mins.
6. Serve. Cool the cookies on a rack and serve.
A rack allows air to circulate under the cookies, cooling them quickly.
7. Store. Store your cookies in an air-tight container with a slice of bread. It will keep your cookies soft since the moisture in the bread will leach out into the cookies.
Preparation. In a bowl, beat the eggs vigorously. This is to incorporate air into the egg mixture. Add in pinch of salt and pepper.
Cooking. Place the saucepan to medium-high heat. Once the butter has melted, pour the egg mixture on the pan. Reduce the heat to medium-low. When it is starting to set, push the sides to the center using a spatula.
Serve. Remove from heat immediately as it will still continue to cook. Give it a quick stir and serve hot.
