Roast Pork with Crispy Skin

This roast pork is set to be the star of any party spread.

Serves 8 to 10
Prep Time 40 minutes
Cooking Time 2 hours and 30 minutes


Ingredients:

2 tablespoons whole fennel seeds
1 tablespoon pink peppercorns (optional)
1 to 2 teaspoons red pepper flakes
1 tablespoon minced fresh sage or basil
1 tablespoon minced rosemary
1 head garlic, minced
2 kilos boneless pork belly, skin on
750 grams pork loin, trimmed to fit inside pork belly
salt, to season

Instructions:

1 Toast fennel seeds, pink peppercorns, and red pepper flakes in a dry frying pan over low heat. Grind toasted spices in a coffee grinder or pound using a mortar and pestle. Transfer to a small bowl. Add sage or basil, rosemary, and garlic. Set aside.

2 Poke the skin of the pork belly all over using a paring knife. Turn it over and score the flesh in a diamond pattern. Liberally rub the belly and pork loin with salt. Rub both belly and loin with the prepared spice mixture.

3 Place the pork loin in the center of the belly. Roll the belly and secure tightly with kitchen twine. Wrap with foil or plastic wrap and leave in the refrigerator overnight.

4 Preheat oven at 300°F. Remove foil or plastic wrap. Place pork on a wire rack set on a baking sheet or roasting pan. Roast for about 1 1/2 hours or until the internal temperature of the roast registers 150°F on a meat thermometer.

5 Increase heat to 500°F and continue roasting until skin is crisp and blistered, about 20 more minutes. Let rest for 10 minutes at room temperature before slicing.

Vietnamese Chicken Barbecue

Add a little spice and sizzle to your meal with this chicken dish.

Serves 4 to 6
Prep Time 30 minutes
Cooking Time 20 minutes

Ingredients:

For the marinade 
1 tablespoon chopped garlic
1/4 cup finely chopped lemongrass
pinch of salt and pepper
1 1/2 tablespoons soy sauce
1/3 cup honey, to taste
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon Thai fish sauce
1 1/2 teaspoons five-spice powder
500 grams boneless chicken thighs

For the nuoc cham dipping sauce
1 tablespoon vinegar
2 1/2 tablespoons Thai fish sauce
1/4 cup water
1 1/2 tablespoons sugar
1/4 cup honey, plus more if needed
juice of 2 pieces calamansi
1 1/2 teaspoons chopped garlic
1 bird’s eye chili (siling labuyo), chopped (optional)

Instructions:

1 Make the marinade: mix together all ingredients in a bowl.

2 Add chicken to the marinade. Cover and marinate for 30 minutes in the refrigerator.

3 Preheat a charcoal grill. Drain chicken and grill until completely cooked. Slice into bite-sized pieces.

4 Make the dressing: combine vinegar, fish sauce, and water in a saucepan. Bring to a boil. Add sugar, honey, calamansi juice, garlic, and chopped chilies. Mix until well combined. Transfer to a bowl.

5 Serve chicken with rice and dipping sauce on the side. You can also turn it into an easy Vietnamese salad with lettuce, shredded carrots, cucumber, chopped peanuts, and rice noodles.

Seafood Saffron Risoni

This is a light and refreshing version of a seafood saffron pasta.

Serves 3
Prep Time 10 minutes, plus marinating time
Cooking Time 15 minutes

Ingredients:

5 cups chicken broth
1/2 teaspoon saffron, crushed
300 grams uncooked risoni
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/3 cup lemon juice, divided
3 tablespoons olive oil
500 grams shrimp, peeled and deveined
300 grams squid, cleaned and peeled, sliced into rings
1/3 cup extra virgin olive oil
zest from 1 lemon
1/4 cup chopped parsley

Instructions:

1 Bring chicken broth to a boil. Add crushed saffron. Reduce heat to low and simmer for 5 minutes to allow stock to absorb the saffron flavor. Bring stock back to a boil and add risoni. Cook for 8 minutes until tender but with a bite. Drain; transfer to a large bowl. Set aside.

2 Mix together 1 teaspoon salt, 1 teaspoon pepper, and 3 tablespoons lemon juice. Divide mixture equally among two bowls. Add shrimp to one bowl and squid to the other bowl. Set aside to marinate for 2 to 3 minutes.

3 Heat 3 tablespoons olive oil in a pan. Sauté shrimps (including marinade) briefly until they turn pink and curl up. Add squid rings (including marinade) and sauté until just cooked, about 3 minutes. Set aside seafood and juices to prevent them from cooking further in the pan.

4 Add extra virgin olive oil, remaining lemon juice, lemon zest, parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to the risoni. Season to taste.

5 Add seafood and all its juices to the risoni. Toss to combine and serve warm.

Shrimp in Spicy Tomato Soup

Here's a soup dish that can guarantee comfort on a blah day.

Serves 2  

Prep Time 5 minutes  

Cooking Time 10 minutes

Ingredients:

250 grams shrimp, deveined

3 tablespoons extra virgin olive oil

1 tablespoon green chili, 

      sliced (siling tagalog)

1 tablespoon garlic, minced

1 teaspoon paprika

1/2 cup crushed tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1  In a pan, heat olive oil. Saute the green chili until slightly wilted.

2  Add the garlic and cook until fragrant. Do not brown.

3  Add the shrimps, paprika, and crushed tomatoes. Mix until combined. Simmer until shrimps turn pink and sauce is slightly thickened.

4  Season with salt and pepper.

Thai Seafood Noodles with Basil

The wide, flat rice noodle is the perfect match for chunky shrimp, shellfish, and squid. Flavored with basil and chili, this Thai stir-fry is tasty with just the right amount of kick.

Serves 4  

Prep Time 30 minutes 

Cooking Time 15 minutes

Ingredients:

250 grams flat rice noodles 

4 tablespoons corn oil, divided

2 pieces Thai or Taiwanese red chili, chopped 

1 tablespoon chopped garlic 

2 tablespoons chopped onions 

12 pieces mussels, 

      blanched and upper 

      shells removed 

8 pieces shrimp, shells left intact 

      with backs sliced open

2 pieces medium squid, 

      sliced into 1-inch pieces

1 tablespoon oyster sauce

1 to 2 tablespoons Thai fish sauce 

salt, pepper, and sugar to taste

1/2 cup chicken stock

1 cup basil leaves

Directions:

1  Soak noodles in cold water for 30 minutes then blanch in boiling water. Heat a pan, add 2 tablespoons oil and pan-fry noodles for a few seconds. Transfer to a serving plate.

2  Pound chilies and garlic together; set aside. Heat remaining oil and sauté onions until fragrant. Add garlic and chili. Stir until garlic is golden brown then add seafood. 

3  Season with oyster sauce, fish sauce, salt, pepper, and sugar, then pour in chicken stock. Simmer until seafood is cooked. Add basil leaves and stir. Pour seafood mixture on top of the pan-fried noodles. Serve immediately.

Beef with Red Rice Soup

Soup in rice? Yes! This one-dish meal is extra comforting. Make this in large batches and freeze the rest so you can just defrost and reheat anytime.

Serves 4 to 6  

Prep Time 15 minutes  

Cooking Time 2 hours

      (45 minutes if using a pressure cooker)

Ingredients:

1 tablespoon canola oil

1 kilo short ribs

1 large white onion, chopped

6 cloves garlic, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

12 cups water

salt and freshly ground black pepper

1 cup uncooked red rice

Directions:

1  In a large heavy-bottomed braising pan or Dutch oven, heat oil until very hot. In batches, brown the short ribs. Transfer them to a plate.

2  Add onions to the pan and cook until lightly colored. Add the garlic, carrots, and celery, and cook for 1 more minute. Return the short ribs to the pan, pour in water, and simmer until tender. (At this point, you can transfer the mixture into a pressure cooker).

3  Make the beef stock:  Remove the ribs and strain the stock. Skim off most of the fat (to do this, let the ribs cool then set it in the refrigerator). Bring stock to a slow boil in the pan. Add all the red rice and meat. Simmer for another 30 minutes and heat through. Season with salt and pepper.

Stuffed Mushrooms Wellington

Portobello mushrooms might be pricier,  but they're bigger and meatier. Puff pastry, on the other hand, is a flaky easy-to-use item that will change the way you cook. Cut some pastry, stuff with filling, then bake for an appetizer that's as pleasing to the eyes and palate.

Serves 6  

Prep Time 15 minutes  

Cooking Time 40 to 45 minutes

Ingredient:

6 large portobello mushrooms

1 tablespoon good quality olive oil

1/4  teaspoon thyme

salt and pepper, to taste

50 grams blue cheese

2 sheets puff pastry, 

      thawed overnight in the refrigerator

         

egg wash for brushing 

For the filling

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, chopped

1 cup tomatoes, chopped

1 cup button mushrooms, diced

1/4  cup green olives, sliced finely

1/4 teaspoon dried basil

1/4  teaspoon dried thyme

salt and pepper

Directions:

1  Clean the mushrooms: Remove stem. Using a small teaspoon, take out the gills of the portobellos (this is the dark brown part surrounding the stem). Wipe off any residue or dirt with a damp paper towel. Set aside.

2  Preheat oven to 350ºF. In a bowl, mix together olive oil, thyme, salt, and pepper. Brush each portobello, stem side up, with the olive oil mixture. Place on a greased cookie sheet and roast in the oven until slightly browned, about 15 minutes.

3  Prepare the filling: Heat olive oil and saute garlic until fragrant. Add onions and sauté until translucent. Add tomatoes and mushrooms; cook until soft and liquid has evaporated. Add olives and herbs. Season with salt and pepper to taste.

4  Crumble blue cheese in a small bowl until crumbly. Sprinkle about a teaspoon of blue cheese on each mushroom. Divide prepared filling equally into 6 parts and spoon on top of mushrooms; set aside.

5  Cut 6 round pieces from puff pastry sheets. Make about 4 circles per sheet of pastry. Roll each piece on a lightly floured surface or between two sheets of wax paper until thin and about 10 inches in diameter. Place a mushroom on the center of a puff pastry round then fold pastry edges inward, leaving a small opening on top. Brush pastry with egg wash then transfer to a greased or lined baking sheet. Return mushrooms to the oven and bake until pastry is golden and puffed, about 20 to 22 minutes.

TRIPLE CHEESE CANELLONI

INGREDIENTS

2 tbsp. canola oil

1 pc. Onion, chopped

4 cloves garlic, chopped

2 tbsp liver spread

1 pc. Beef Cube, mashed

4 pcs. tomatoes, diced

½ kg. lean ground beef

1 pack Complete Recipe Mix Kaldereta

2 cups water

1 pc. red bell pepper, diced

1 pc. green bell pepper, diced

¼ cup cheddar cheese

¼ cup fresh basil, chopped

black pepper

6.pcs. lasagna sheets, cooked al dente, cut into half

¼ cup parmesan cheese

¼ cup mozzarella cheese

DIRECTIONS

1 Sauté onion and garlic in oil. Add liver spread and mashed Beef Cube, and tomatoes. Mix well. Add ground beef and sauté until cooked.

2 Mix together  Kaldereta Mix with water then add to pot. Bring to boil and simmer until thick. Add bell peppers, cheese, and basil. Simmer until cheese melts. Season according to taste. Drain and reserve both the meat mixture and sauce.

3 Lay cooked lasagna sheets then add 3 tbsp of the meat filling at the lower part of the sheet then roll into a log. Ladle the sauce unto a greased baking dish and arrange the filled pasta on it, side by side, seam side down. Sprinkle with parmesan and mozzarella then bake in an oven until cheese melts and browned on top.

CREAMY MUSTARD PASTA

Dijon mustard is one versatile ingredient that livens up this pasta recipe of cream, cheese, and beef.

INGREDIENTS

3 tbsps cooking oil

1 pc onion, chopped

3 cloves garlic, minced

1/2 kilo ground beef

2 pcs Beef Broth Cubes

1/4 cup Liquid Seasoning Original

3 cups all-purpose cream

2 tbsps Dijon mustard

450 grams Pasta 1 pack, cooked according to package directions

1/2 cup grated cheese

DIRECTIONS

1. Saute onions and garlic in heated oil. Add ground beef and Beef Broth Cubes. Mix continuously until meat is golden brown.

2. Add  Liquid Seasoning and cook for another 2 minutes or until absorbed by beef.

3. Add all-purpose cream and Dijon mustard.

4. Add cooked pasta and grated cheese.

PAELLA MARINARA

Prepare this festive dish and make any occasions even more special, unique and mouth-watering. This Paella Marinara is bursting with flavor. Everyone’s after that toasted bottom or socarrat!

Preparation time 15 minutes

Cooking time 30-40 minutes

Serves 4-5 Persons

INGREDIENTS

2 tbsp oil

1 pc onion, chopped

4 cloves garlic, chopped

3 pcs Shrimp Cubes

1/4 cup green bell pepper, diced

1/4 cup red bell pepper, diced

2 cups short-grain rice, uncooked

1/2 tsp saffron

2 tbsp tomator paste

3-4 cups water

1/4 kg shrimp, trimmed

1/4 kg mussels, cleaned

1/4 kg squid, cut into rings

1/4 cup green peas

2 pcs hardboild egg, quartered

DIRECTIONS

1 Saute onion and garlic in oil until aromatic. Add tomato paste and Shrimp Cubes. Mash and stir well.

2 Add green and red bell pepper. Sweat for a minute then add rice. Mix well. Add water and saffron, stir, bring this to boil then reduce heat to simmer. Cover with foil.

3 When rice is almost done, top the rice with seafood and peas. Cover again with foil then cook until done. Serve with egg and lemon wedges.

PESTO CRUSTED LAMB CHOPS

Highlight your feast with our Pesto Crusted Lamb Chops to give a balance of texture. Prepare this festive dish and make any special occasions even more special, unique and mouth-watering.

Preparation time 10 minutes

Cooking time 6-8 minutes

Serves 4-5 persons

INGREDIENTS

1/2 kg 1/2-3/4 inch thick lamb chops

2 pcs Beef Cubes, mashed

2 tbsp Liquid Seasoning

groud black pepper

flour, as needed

2 pcs eggs, beaten

1/4 cup pesto sauce

1-2 cups breadcrumbs

DIRECTIONS

1 Rub lamb chops with Beef Cubes and Liquid Seasoning evenly then season with pepper. Dip in flour, shake off excess then dip in egg.

2 Add pesto sauce to breadcrumbs. Mix well. Coat lamb with the breadcrumbs mixture then place in a baking pan.

3 Bake this in a 450 F pre-heated oven for 6-8 minutes or until done.

Spiced Chicken and Salted Fish Fried Rice

The spiced chicken is a one-pot dish that’s perfect for busy bees. Just add all the ingredients, simmer, and let the beautiful flavors of the spices infuse the chicken.

Serves 4  

Prep Time 20 minutes  

Cooking Time 50 minutes

Ingredients:

For the spiced chicken

4 leg quarters

1 cup water

1 cup premium soy sauce

1/2 cup brown sugar

4 pieces star anise

1 cinnamon bark

6 cloves

2 laurel leaves

1 thumb-size piece ginger, sliced thickly

8 black peppercorns

For the salted fish fried rice

4 tablespoons vegetable or peanut oil

4 cloves garlic

1 medium onion, minced

1/4 cup dried fish (daing or labahita fillet), fried, then shredded 

2 tablespoons rice wine (optional)

6 cups cooked white rice, cooled

1/2 teaspoon salt

1/4 teaspoon white pepper

2 eggs, cooked scrambled then chopped

chopped spring onions 

Procedure:

1  Make the spiced chicken: Arrange chicken leg quarters in a pot then add the rest of the ingredients. Simmer over medium heat for 30 minutes or until chicken is cooked through.

2  Make the salted fish fried rice: Heat oil in a wok. Sauté garlic and onions until fragrant. Add dried fish and cook for 30 seconds. Add rice wine and cooked rice; mix together then season with salt and pepper. Add chopped eggs and mix well. Remove from heat and sprinkle with chopped spring onions.

Anisado Roast Chicken

Here's a new take on lechon manok or roasted chicken. Wrapping it in banana leaves ensures that all the wonderful flavors of the garlic, ginger, and wine are infused into the chicken.  

Serves 4 to 5 

Prep Time 10 minutes, plus marinating time 

Cooking Time 1 hour and 15 minutes

Ingredients:

2 tablespoons salt

1 (1.2- to 1.5-kilogram) whole chicken

4 tablespoons anisado or Chinese rice wine

1 teaspoon freshly ground black pepper

12 cloves garlic, crushed

6 thin slices ginger

Procedure:

1  Rub salt all over the chicken, including the cavity. Drizzle wine all over the chicken, then sprinkle with pepper. Stuff the cavity with garlic and ginger. Marinate chicken, covered, in the refrigerator for at least 1 hour or overnight. 

2  Preheat oven to 400°F. Wrap the chicken tightly in banana leaves, then wrap in aluminum foil. Place on a roasting pan.

3  Pour boiling water into another roasting pan and position on the lower shelf of the oven. Place the chicken on the shelf directly above the pan of water. Roast chicken for 1 hour and 15 minutes or until the meat is tender and cooked through.

Turbo broiler tip:  This dish can also be prepared using a turbo broiler. Pour boiling water on the bottom of a roasting pan. Place chicken (wrapped in banana leaves) on top and roast at 400°f for 1 hour and 15 minutes.