15 PINOY RECIPES
WITH PLATING
PORK HUMBA
INGREDIENTS:
● 2 tablspoons oil
● 1.5 pounds pork belly - cut into 1x2-inch sizes -see NOTE 1
● 4 cloves garlic -minced
● 1 medium red onion - chopped
● ¼ cup soy sauce
● ¼ cup vinegar
● 2 cups water - add more if needed
● 1 tablespoon peppercorn
● 2 pieces bay leaves
● ¼ cup dried banana blossoms (optional)
● ¼ cup fermented black beans (tausi) - see NOTE 2
● ½ cup pineapple tidbits - liquids included (optional)
● 3 tablespoon brown sugar DIRECTIONS:
● In a large pot, add oil over medium heat.
● Add pork belly and sear until all sides are lightly browned, and the fats are
rendered.
● Transfer the pork into a bowl and set it aside.
● Transfer the oil into another bowl, leaving 2 tablespoons worth of oil in the
pot.
● Add garlic and sauté until it is golden and the oil is fragrant.
● Add the pork belly back in and stir.
● Add the red onion, soy sauce, vinegar, water, peppercorns, bay leaves,
banana blossoms, fermented black beans, brown sugar and stir to
combine.
● Cover the lid, turn the heat down to medium-low and let it simmer for 50
minutes until the pork is tender.
● Remove the cover and simmer until the sauce has reduced and
thickened. ● Transfer to a serving dish and serve.
CHICKEN EMPANADA
INGREDIENTS:
● 4 cups water
● 1/2 kg chicken thighs, deboned and diced
● 2 med. potato, cut into small cubes
● 1 med. carrot, cut into small cubes
● 1 chicken, bouillon cubes
● 1 tbsp. oil
● 1 tbsp. butter
● 3 cloves garlic, crushed and minced
● 1 med. onion, minced
● 1½ cups chicken stock
● 3 tbsp. milk (optional)
● ½ cup flour, sifted + extra for dusting
● salt to taste DIRECTIONS:
● Preheat oven to 375° F.
In a large skillet heat 2 tablespoons of olive oil over medium heat. Add
onions and peppers and sauté until softened, about 5 minutes. Add garlic
and cilantro and stir until fragrant, about one minute.
● Add chicken, along with water, chicken bouillon, tomato paste, onion
powder, garlic powder and salt. Bring liquid to a simmer, stirring often.
Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8
minutes.
● Working with one prepared dough at a time add a heaping ⅓ cup of filling
onto one side of the dough. If using homemade dough or pie crust, roll
dough out very thin and cut into 6-7” disks.
● Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water)
and dampen the inside ¼ inch edge of the filled dough. Fold the dough in
half. Using a fork, firmly press the edges together. Repeat this process
with remaining dough and filling and arrange on a parchment lined baking
sheet.
● Brush each empanada with egg wash. Bake for 35 min or until golden
brown.
SOTANGHON SOUP
INGREDIENTS:
● 1 tbsp cooking oil
● 1 pc onion chopped
● 1 clove garlic chopped
● 100 g chicken slice
● 1 pc Knorr chicken cube
● 1 cup water
● 1 pack sotanghon soaked in water ● 1 bundle pechay, slice
DIRECTIONS:
● Place chicken, carrots, celery, and onion in a large soup pot; add enough
cold water to cover. Bring to a boil over medium heat; reduce heat to low
and simmer, uncovered, until meat falls off of the bone, about 90 minutes.
Skim off foam every so often, as needed.
● Remove chicken from the pot and let sit until cool enough to handle; chop
meat into pieces, and discard skin and bones.
● Strain out vegetables, reserving the stock; rinse the soup pot and return
the stock to the pot. Chop vegetables into smaller pieces; return chopped
chicken and vegetables to the pot.
● Warm soup until heated through; season with salt, pepper, and chicken
bouillon to taste.
TUNA SISIG
INGREDIENTS:
● 12 ounces tuna canned
● ¼ cup red bell pepper chopped
● 3 tablespoons green onions chopped
● ¼ cup red onions chopped
● ¼ teaspoon ground black pepper
● ¼ teaspoon salt
● 2 tablespoons butter
DIRECTIONS:
● Prepare the tuna by draining the liquid. You can place it in a cheese cloth
and squeeze until the liquid comes-out.
● Heat 1 tablespoon oil in a pan. Pan fry the tuna until it turns light to
medium brown.
● Add onion. Continue to saute until the onion becomes soft.
● Add scallions and chili pepper. Saute for 2 more minutes.
● Season with garlic powder, ground black pepper, and soy sauce. Stir and
cook for 1 minute.
● Add half of the chicharon and put the mayonnaise into the pot. Mix well.
Set aside.
● Melt butter in sizzling plate (metal plate), put the cooked tuna sisig on the
plate. •Continue to cook for 30 seconds or until sizzling hot. ● Top
with remaining chicharon. Serve. Share and enjoy!
CHICKEN ADOBO
INGREDIENTS:
● 2 tbsp canola oil
● 6 cloves garlic crushed
● 1 pc onion, sliced
● 1 kilogram chicken cut ups
● 2 tbsp vinegar
● 1/4 cup soy sauce
● 1 cup water
● 2 pcs bay leaves
● 1 tsp whole black peppercorns, slightly crushed
● 2 pc Knorr chicken cubes
● 1 tsp brown sugar packed
● Option: 1 cup kale or spinach
DIRECTIONS:
● Heat oil in pan and sauté garlic and onions. Then add chicken to the pan
and sear on all sides, until you have a little browning in the chicken skin.
● Pour in vinegar, soy sauce and water. Add bay leaves, pepper and Knorr
Chicken Cubes. Bring to a boil over high heat then reduce heat to simmer,
but do not cover the pan. Continue to simmer for 10 mins.
● Remove chicken pieces from sauce and fry in another pan until nicely
browned.
● Put back fried chicken pieces into sauce. Add sugar and let simmer again
for another 10 minutes or until sauce has thickened. Serve warm.
CHEESY LUMPIANG SHANGHAI
INGREDIENTS:
● 1 BLOCK EDEN CHEESE MELTSARAP, SLICED
INTO STRIPS
● 200 GRAMS GROUND PORK
● 15 PCS. LUMPIA WRAPPER
● 1 PC. CARROT, FINELY CHOPPED
● 3 CLOVES GARLIC, MINCED
● ¼ CUP ONION, FINELY CHOPPED
● TO TASTE SALT AND PEPPER
● 2 CUPS OIL
● 2 TBSPS. CORNSTARCH, DISSOLVED IN WATER
DIRECTIONS:
● Combine the ground pork, carrot, garlic cloves, and onion into a bowl and
mix well together.
● Slice the Eden Cheese into strips to be placed inside the wrapper.
● Prepare and lay out the lumpia wrappers to be filled.
● Scoop around 1 to 1/2 tablespoons of filling and place over a piece of
lumpia wrapper.
● Spread the filling and add a slice of Eden Cheese, then fold both sides of
the wrapper and fold the bottom.
● Brush the cornstarch dissolved in water on the top end of the wrapper to
help seal. Roll-up until completely wrapped. Repeat the steps for the other
lumpias.
● Fill a pot with oil and deep fry over high heat. When the oil is hot, deep fry
the lumpias until golden brown. Drain the excess oil and serve
SINIGANG NA BANGUS
INGREDIENTS:
● 2 lbs. bangus milkfish, cleaned and sliced
● 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
● 1 bunch fresh kangkong leaves
● 12 pieces sitaw snake beans, cut into 2 inch pieces
● 6 to 8 pieces okra
● 2 pieces long green pepper siling pansigang
● 1 medium tomato wedged
● 1 medium yellow onion wedged
● 2 ½ tablespoons fish sauce
● ¼ teaspoon ground black pepper ● 2 quarts water
DIRECTIONS:
● With only a few simple steps, and with this one pot dish, this healthy and
nutritious Sinigang na Bangus cooks your way into your family’s heart.
Start by using the water from where you washed your rice, or just fresh
water. Pour this into the pot together with the onions and tomatoes. Bring
this slowly to a boil then lower the heat to simmer for a few minutes.
● First add your radish and okra. Let these boil for 2 minutes. Since fish
cooks easily, carefully add the fish and long green chilli and simmer gently
until cooked through before adding the Sinigang sa Sampaloc Mix
Original and kangkong. Make sure that the scales have been removed to
eliminate that “malansa” taste from the fish. Stir and simmer. It should be
done in a minute.
● All done and it only took 2 steps to cook this dish. Satisfy everyone’s
craving by serving this hot and soothing Sinigang na Bangus with
enough rice and surely your family will ask for more.
CHOPSUEY
INGREDIENTS:
● 4 ounces chicken breast sliced
● 1 piece Knorr Chicken Cube
● 1 1/2 cups broccoli florets
● 1 ½ cups cauliflower florets
● 2 pieces carrot sliced crosswise
● 12 pieces snow peas
● 2 cups cabbage chopped
● 1 piece red bell pepper sliced
● 1 piece green bell pepper sliced
● 12 pieces quail eggs boiled
● 14 ounces young corn
● 1 cup water
● 5 cloves garlic chopped
● 1 piece onion sliced
● 2 tablespoons soy sauce
● 2 tablespoons oyster sauce
● 1 tablespoon cornstarch diluted in ¾ cup water
● 3 tablespoons cooking oil
● Salt and ground black pepper to taste DIRECTIONS:
● Heat oil in a wok or pan.
● Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
● Saute onion. Add garlic and continue to saute until the onion becomes
soft.
● Add pork and chicken. Stir fry until light brown.
● Add soy sauce and oyster sauce. Stir.
● Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
● Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
● Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
● Put the pan-fried shrimp into the pot and add ground black pepper.
● Add the boiled quail eggs and cornstarch diluted in water. Toss.
● Transfer to a serving plate. Serve.
● Share and enjoy!
BEEF POCHERO
INGREDIENTS:
● 2 lbs beef chuck
● 1/2 head cabbage quartered
● 1 bunch bok choy pechay
● 12 long green beans
● 1 potato cubed
● 2 plantains or saba banana, sliced
● 3 chorizo de bilbao sliced thinly
● 1 tomato diced
● 1 onion diced
● 2 tablespoons whole pepper corn
● 1 tablespoon fish sauce
● 3 cloves garlic
● 8 ounces tomato sauce
● 3 cups water
● 15 ounces garbanzos
● 3 tablespoons cooking oil
DIRECTIONS:
● Heat oil in the pot and fry the banana until color turns golden
brown. Once done, set the bananas aside
● Put the chorizo in the same pot and fry each side until it browns.
Remove and then set aside.
● Uisng the remaining oil (add more if needed), sauté the garlic,
onion, and tomato
● Add the beef once the onion and tomato softens. Continue
sauteeing until the exterior the beef turns light brown
● Add fish sauce, tomato sauce, and whole pepper corn. Stir.
● Pour the water. Let it boil. Cover the pot and simmer until the meat
gets tender. (You can also use a pressure cooker to tenderize the
meat faster)
● Add the fried chorizo back into the pot along with the fried
bananas. Also add the potato and garbanzos. Simmer for minutes
● Add the cabbage, long green beans and continue cooking for 5
minutes
● Add the bok choy. Turn off the heat. Cover the pot for 5 minutes
(the residual heat will completely cook the bok choy).
● Transfer to a serving bowl. Serve hot. Share and Enjoy!
TINOLANG MANOK
INGREDIENTS:
● 2 lbs. chicken cut into serving pieces
● 1 cup malunggay leaves
● 1 cup hot pepper leaves
● 1/8 teaspoon ground black pepper
● 1 piece unripe papaya wedged
● 6 cups water
● 1 piece Knorr chicken cube
● 1 piece onion sliced
● 4 cloves garlic crushed and chopped
● 3 thumbs ginger julienne
● 2 tablespoons fish sauce patis
● 3 tablespoons vegetable oil
DIRECTIONS:
● Get a pot and bring it up to medium heat before pouring in the oil. Drop
in the onions, garlic and ginger and sauté slowly for about 2 minutes or
until you can smell the lovely aroma.
● It’s time to drop in the chicken pieces and stir until it turns white or light
brown in color.
● Pour in the water and add your Knorr Chicken Broth cubes. Bring this to
a simmer until chicken is tender and cooked through.
● You can now add your sayote or green papaya and cook until tender.
● Dahon ng sili is added at the last stage to ensure leaves (and nutrients)
don’t dry up. Give this a minute then it is done. Malunggay is also
another healthy alternative because it is packed with vitamins and
minerals which are good for nursing moms and kids as well.
● Enjoy this with patis and calamansi on the side. See the faces of your
whole family light up as you bring this to the table
KARE-KARE
INGREDIENTS:
● 3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
● 1 piece small banana flower bud sliced
● 1 bundle pechay or bok choy
● 1 bundle string beans cut into 2 inch slices
● 4 pieces eggplants sliced
● 1 cup ground peanuts
● 1/2 cup peanut butter
● 1/2 cup shrimp paste
● 34 Ounces water about 1 Liter
● 1/2 cup annatto seeds soaked in a cup of water
● 1/2 cup toasted ground rice
● 1 tbsp garlic minced
● 1 piece onion chopped
● salt and pepper DIRECTIONS:
● Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to
boil in medium heat for 20 minutes. Note: do not cover the cooker.
● Drain the water use to boil the beef. Pour 1 quart of fresh water into the
pressure cooker. Cover and pressure cook for 25 minutes.
● Prepare annatto water by combining 1 cup of hot water with annatto
seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering
using a kitchen sieve. Set aside.
● Heat oil in a cooking pot. Saute onion and garlic until onion softens.
● Pour beef stock into the pot. Note: this is the liquid used to pressure cook
the oxtail and tripe. Let boil.
● Add peanut butter. Stir until well blended.
● Add Knorr Beef Cube. Stir.
● Pour annatto water into the pot and then add oxtail and beef tripe. Let the
mixture re-boil. Cook for 5 to 7 minutes.
● Combine cornstarch with 1/4 cup water. Stir. Pour mixture into the cooking
pot. Stir.
● Add eggplant, banana blossom, and sitaw. Cook for 5 minutes.
● Add pechay. Cover the pot and cook for 3 to 4 minutes. ● Transfer to a
serving bowl. Serve!
BEEF PARES
INGREDIENTS:
● 2 ½ lbs. beef cubed
● 1 piece Knorr Beef Cube
● 2 pieces star anise
● ¼ cup brown sugar
● ½ cup scallions chopped
● 2 thumbs ginger minced
● 6 tablespoons soy sauce
● 1 piece onion chopped
● 5 cloves garlic crushed
● 2 ½ cups water
● 3 tablespoons cooking oil
● Salt and ground black pepper to taste DIRECTIONS:
● Heat oil in a cooking pot or pressure cooker. Saute onion, garlic, and
ginger.
● Add the beef once onion softens. Cook until light brown.
● Pour soy sauce and water. Stir.
● Add Knorr Beef Cube and star anise. Cover the pressure cooker and
pressure cook for 15 minutes.
● Add brown sugar and season with salt and ground black pepper. Cook for
8 to 10 minutes more or until the sauce reduces a bit.
● Top with chopped scallions and serve with sinangag and beef stock.
Share and enjoy
LECHON KAWALI
INGREDIENTS:
● 3 lbs. pork belly
● 5 pieces dried bay leaves
● 1 1/2 tablespoons whole pepperorn
● 3 pints water
● 2 pints cooking oil
● 1 tablespoon salt DIRECTIONS:
● Pour water on cooking pot. Boil
● Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and
bay leaves. Boil for 30 minutes or until meat gets tender
● Remove the meat from the pot and let it cool down for a few minutes
● Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it
evenly on all sections
● Start to deep fry the boiled meat. Heat oil on a cooking pot.
● Put each piece of boiled pork belly into the hot oil with extra caution. Fry
until crispy. Turn the meat over to completely fry the opposite side until
crispy. Note: be extra careful when frying as oil can splatter. You can use
the cover of the pot to cover it while oil splatters, but do not cover
completely as steam will be trapped. It will cause more splatters.
● Remove the meat from the cooking pot. Arrange on a wire rack to cool
down. Slice according to desired portions
● Serve with lechon sauce. Share and Enjoy!
ARROZ CALDO
INGREDIENTS:
● 1 medium onion chopped
● 3 cloves garlic minced
● 1 1 1/2-inch piece ginger peeled and sliced in thick chunks
● 2 lbs chicken tenderloin or a combination of boneless, skinless thighs and
breast, cut into bite-size pieces
● 1-2 tablespoons fish sauce patis, to taste. If you don’t have this handy,
just use salt, to taste
● freshly ground black pepper to taste
● 8 cups chicken stock low sodium
● 1 cup sushi rice or jasmine rice
● 4 scallions finely sliced DIRECTIONS:
● In a pot, heat the cooking oil then saute the garlic, onion, and ginger
● Dash-in some ground black pepper
● Add the chicken cube and cook until the cube melts
● Put-in the chicken and cook until outer layer color turns golden brown
● Add the fish sauce and uncooked rice then mix and cook for a few
minutes
● Pour-in the water and bring to a boil
● Stir occasionally and simmer until the rice is fully cooked (about 30 to 40
minutes)
● Put-in the hard boiled eggs
● Add the safflower for additional color and aroma
● Serve hot with garlic, minced scallions, and lemon. Share and Enjoy
PANCIT
INGREDIENTS:
● 2 lbs. uncooked noodles – this version used a combination of pancit and
vermicelli
● 4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green
onions
● 1 lb. lean pork, cut into very small pieces
● ½ cup oil
● 1 onion, minced
● 1 tablespoon soy sauce
● 6 cloves garlic, crushed
● 1 pork bouillon cube
● 6 cups water DIRECTIONS:
● Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
● Boil 6 cups of water in a cooking pot.
● Once the water starts to boil, blanch the snap peas, carrots, and cabbage
for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl
with ice cold water. Drain the water after 2 minutes and set aside.
● Heat a large wok or cooking pot and pour-in the cooking oil.
● Saute the onion and garlic.
● Add the pork and sausage slices and continue to cook for 2 minutes.
● Add-in soy sauce and oyster sauce. Stir.
● Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to
cook for 5 to 10 minutes.
● Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if
needed.
● Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
● Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
● Transfer to a serving plate. Serve. ● Share and enjoy!
10 INTERNATIONAL
CUISINES
\
French Fries With Chili Honey Mayo Dip
INGREDIENTS:
Ingredients
● 1 cup Lady’s Choice Real Mayonnaise
● 1/4 cup honey
● 1 tsp chili powder
● french fries, to serve DIRECTIONS:
● Combine Lady’s Choice Real Mayonnaise and honey in a bowl; mix well.
Add chili powder and stir well.
● Serve dip chilled or at room temperature with crispy french fries.
IRISH SPICED BEEF
INGREDIENTS:
● 1 fresh beef brisket (6 pounds)
● 1/3 cup packed brown sugar
● 3/4 cup coarse sea salt
● 1/4 cup chopped onion
● 4 bay leaves, crushed
● 3 teaspoons pepper
● 2 teaspoons dried rosemary, crushed
● 2 teaspoons dried thyme
● 1-1/2 teaspoons ground allspice
● 1-1/2 teaspoons ground cloves
● 4 medium onions, sliced
● 4 medium carrots, sliced
● 2 celery ribs, sliced
● 2 cups stout or beef broth
● Optional: Rye bread, Swiss cheese slices and Dijon mustard
DIRECTIONS:
● Place beef in a 15x10x1-in. baking pan; rub with brown sugar.
Refrigerate, covered, 24 hours.
● In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub
over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture
into beef once each day.
● Preheat oven to 325°. Remove and discard salt mixture. Place beef,
onions, carrots, celery and stout in a roasting pan. Add water to come
halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is
tender. Cool meat in cooking juices for 1 hour.
● Remove beef; discard vegetables and cooking juices. Transfer beef to a
13x9-in. baking dish. Refrigerate, covered, overnight.
● Cut diagonally across the grain into thin slices. Serve with rye bread,
cheese and mustard.
GERMAN POTATO DUMPLINGS
INGREDIENTS:
● 3 pounds medium potatoes (about 10), peeled and quartered
● 1 cup all-purpose flour
● 3 large eggs, lightly beaten
● 2/3 cup dry bread crumbs
● 1 teaspoon salt
● 1/2 teaspoon ground nutmeg
● 12 cups water
● browned butter sauce:
● 1/2 cup butter, cubed
● 1 tablespoon chopped onion
● 1/4 cup dry bread crumbs DIRECTIONS:
● Place potatoes in a Dutch oven; add water to cover. Bring to a boil.
Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain;
transfer to a large bowl.
● Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape
into sixteen (2-in.) balls.
● In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings.
Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted
in center of dumplings comes out clean.
● Meanwhile, in a small heavy saucepan, heat butter and onion over
medium heat. Heat 5-7 minutes or until butter is golden brown, stirring
constantly. Remove from heat; stir in bread crumbs. Serve with
dumplings.
FINNISH SALMON AND DILL PIE
INGREDIENTS:
● 1 tablespoon butter
● 1/3 cup finely chopped green onions ● 3/4 cup flaked smoked salmon
fillets
● 1/4 cup snipped fresh dill
● Dough for single-crust pie
● 3 large eggs
● 1 cup half-and-half cream
● 1/4 cup all-purpose flour
● 1/2 teaspoon salt
● 1/2 teaspoon ground nutmeg
● 1/2 teaspoon pepper
● 1 cup shredded Swiss cheese DIRECTIONS:
● Preheat oven to 400°. In a small skillet, melt butter over medium heat.
Add green onions; cook and stir until crisp-tender, about 3 minutes.
Remove from heat. Gently stir in salmon and dill; set aside.
● On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a
9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon
salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and
seasonings until blended; pour over top. Sprinkle with cheese.
● Bake on a lower oven rack until a knife inserted near the center comes
out clean, 35-40 minutes. Cover edge loosely with foil during the last 10
minutes if needed to prevent overbrowning.
Remove foil. Let stand 10 minutes before cutting.
SHRIMP MOZAMBIQUE
INGREDIENTS:
● 3 tablespoons olive oil
● 1 medium onion, finely chopped
● 6 garlic cloves, minced
● 2 pounds uncooked shell-on shrimp (16-20 per pound)
● 2 envelopes sazon with coriander and annatto
● 2 teaspoons garlic salt
● 2 teaspoons garlic powder
● 2 teaspoons onion powder
● 1 teaspoon paprika
● 1 bay leaf
● 1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
● 1 teaspoon lemon juice
● 1/4 cup ketchup
● 3 tablespoons chopped fresh parsley
● Hot cooked rice
DIRECTIONS:
● In a Dutch oven, heat oil over medium-high heat. Add onion; cook
and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1
minute longer. Stir in seasonings. Add beer and lemon juice; bring
to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink,
10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve
with rice.
CHICKEN PAELLA
INGREDIENTS:
● 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch
pieces
● 1/2 cup cubed fully cooked ham
● 1/3 cup chopped onion
● 1/3 cup julienned sweet red pepper
● 1 tablespoon olive oil, divided
● 1/2 cup uncooked arborio rice
● 1/2 teaspoon ground turmeric
● 1/2 teaspoon ground cumin
● 1/2 teaspoon minced garlic
● 1/8 teaspoon salt
● 1 cup plus 2 tablespoons chicken broth
● 3/4 cup frozen peas, thawed DIRECTIONS:
● In a large skillet, saute the chicken, ham, onion and red pepper in 2
teaspoons oil until chicken is browned on all sides. Remove with a slotted
spoon.
● In the same skillet, saute rice in remaining 1 teaspoon oil until lightly
browned. Stir in the turmeric, cumin, garlic and salt. Return meat and
vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to
medium; cover and simmer until rice is tender, 30-35 minutes. Stir in
peas.
CHICKEN YAKITORI
INGREDIENTS:
● 1/2 cup mirin (sweet rice wine)
● 1/2 cup sake
● 1/2 cup soy sauce
● 1 tablespoon sugar
● 2 large sweet red peppers, cut into 2-inch pieces
● 2 pounds boneless skinless chicken thighs, cut into 1-1/2-in. pieces
● 1 bunch green onions DIRECTIONS:
● In a small saucepan, combine the first 4 ingredients. Bring to a boil over
medium-high heat. Remove from heat; set aside half the mixture for
serving.
● Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken
onto 6 metal or soaked wooden skewers. Grill chicken, covered, over
medium heat until meat is cooked through, 10-12 minutes, turning
occasionally and basting frequently with soy sauce mixture during the last
3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning
occasionally. Grill onions, covered, until lightly charred, 1-2 minutes,
turning occasionally. Serve chicken and vegetables with reserved sauce
for dipping.
BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES
INGREDIENTS:
● 1/3 cup all-purpose flour
● 2 tablespoons sweet Hungarian or regular paprika, divided
● 1-1/4 teaspoons salt, divided
● 2 pounds boneless beef chuck roast, cut into 1-inch pieces
● 2 tablespoons canola oil, divided
● 1 large onion, chopped
● 1 small sweet red pepper, finely chopped
● 2 cans (8 ounces each) tomato sauce
● 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
● 1 can (14-1/2 ounces) beef broth
● 1 package (16 ounces) kluski or other egg noodles
● 3 tablespoons butter
● Minced fresh parsley, optional DIRECTIONS:
● In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt.
Sprinkle over beef and toss to coat; shake off excess.
● In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in
batches, adding remaining oil as needed. Remove from pan with a slotted
spoon, reserving drippings in pan.
● Add onion and pepper to drippings; cook and stir 4-5 minutes or until
tender. Stir in tomato sauce, tomatoes, broth and the remaining 1
tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat;
simmer, covered, until beef is tender, 1-1/2 to 2 hours.
● Cook noodles according to package directions. Drain; return to pot. Add
butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
BEEF & ONION PIROSHKI
INGREDIENTS:
● 1 pound lean ground beef (90% lean)
● 1 cup finely chopped sweet onion
● 2 garlic cloves, minced
● 1/2 teaspoon salt
● 1/4 teaspoon pepper
● 1 cup chopped fresh spinach
● 1 cup shredded Havarti cheese
● 1/4 cup sour cream
● 2 tablespoons snipped fresh dill
● 1 package (17.3 ounces) frozen puff pastry, thawed
● 1 large egg
● 1 tablespoon water DIRECTIONS:
● In a large skillet, cook the beef, onion, garlic, salt and pepper over
medium heat until meat is no longer pink; crumble beef; drain. Cool to
room temperature.
● Stir the spinach, cheese, sour cream and dill into the beef mixture. On a
lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into
sixteen 3-in. squares. Repeat with remaining sheet.
● Spoon 1 tablespoon beef mixture onto the center of each square.
Fold dough over filling, forming a triangle; press edges with a
fork to seal. Transfer to greased baking sheets. Whisk egg and water;
brush over tops. Bake at 400° until golden brown, 14-16 minutes.
COCONUT-MANGO MALVA PUDDING
INGREDIENTS:
● 4 large eggs
● 1-1/2 cups sugar
● 1/4 cup apricot preserves
● 2 tablespoons butter, melted
● 1 can (13.66 ounces) coconut milk
● 2 teaspoons vanilla extract
● 2 teaspoons white vinegar
● 2 cups all-purpose flour
● 1-1/4 teaspoons baking soda
● 1 teaspoon salt SAUCE:
● 1 cup canned coconut milk
● 1/2 cup butter, melted
● 1/2 cup sugar
● 2 tablespoons apricot preserves
● 1/2 teaspoon coconut extract
● 2 medium mangoes, peeled and chopped
● 1/4 cup sweetened shredded coconut, toasted
DIRECTIONS:
● In large bowl, beat eggs, sugar, apricot preserves and butter until
combined. Add coconut milk, vanilla and vinegar; stir to combine (batter
will be thin). In another bowl, whisk flour, baking soda and salt. Gradually
stir flour mixture into batter just until moistened. Transfer to a greased 5-
qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake
comes out with moist crumbs, 2-1/2 to 3 hours.
● Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot
preserves and extract until smooth. Poke holes in warm cake with a
skewer or chopstick. Pour mixture evenly over pudding; let stand to allow
pudding to absorb sauce, 15-20 minutes. Serve with chopped mango,
coconut and a dollop of whipped topping.
FOOD
SERVICE
MANAGEMENT
Submitted by:
MONNETH JAN MELIJOR
FSM-2 Student
Submitted to:
AILEEN L. PAGUNSAN
Subject Teacher
