4 medium-size eggplants
4 gloves garlic, minced
1 onion, diced
2 medium-size tomatoes, diced
3 pieces egg, beaten
4 tablespoons vegetable oil
salt and pepper to taste
1 cup flour
1 cup breadcrumbs
oil for frying
- Grill eggplants until skin are charred and blister.
- Let it cool then peel off the skin; chop the flesh. Set aside.
- In a pan, heat oil and saute garlic, onion and tomato.
- Add chopped eggplant and season with salt and pepper. Stir and cook for 5 minutes.
- Add beaten eggs and continue stirring for two minutes.
- Remove from heat, cool for a bit and add a little flour before rolling them into balls.
- Dredge then fry. Transfer to serving plate and serve.
1/2 kilo grilled pork belly (inihaw na liempo ), chopped
1/2 kilo fresh tuna meat, cut into cubes
2 cups cucumber, seeded and thinly sliced
1 ¼ cup cane vinegar
1 medium-size red onion, diced
2 tablespoons ginger, julienned
4 pieces finger chilies, sliced
3 calamansi or
4 to 6 pieces siling haba, chopped
2 pcs siling labuyo
salt to taste
- In large bowl, place the tuna meat and add 1/2 cup of vinegar, then marinate.
- Drain the vinegar then add cucumber, onion, ginger, finger chili, labuyo and salt. Mix thoroughly.
- Squeeze the calamansi until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
- Now add the chopped grilled pork belly and mix well.
- Place the mixture inside the refrigerator for one hour.
- To serve, check the seasoning and add more salt if necessary then transfer to a serving plate
1 pack molo (or siomai/wonton) wrappers
½ lb ground pork
½ lb shrimps, chopped
1 small singkamas, chopped finely
1 small carrot, chopped finely
½ tsp ground pepper
1 tsp ground pepper
1 tsp salt
2 tbsp oil
3 cloves garlic, crushed
1 red onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
5 cups chicken broth
salt and pepper to taste
chopped spring onions for garnish fried garlic for garnish
- Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
- In a saucepan, heat oil. Sauté garlic and onions. Add the pork, ham and shrimps. Cook for a few minutes and then add the broth.
- Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again. Reduce heat and let it simmer for a few minutes. Serve hot. Top with spring onions and fried garlic.
½ kg freshwater shrimp, peeled
salt and pepper to taste
meat of 4 coconuts, grated
2 onions, chopped
2 tbsp grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
kitchen string to tie each pinangat
6-8 stalks of tanglad (lower white portions only), smashed
3 to 4 cups thin coconut milk
2 cups coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad (lower white stalks), smashedsalt and pepper
3 to 5 spring onions, finely chopped
- Combine the shrimp, grated coconut, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
- Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
- Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
- While the pinangat is cooking, boil in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture thickens. Sprinkle the spring onions on top and remove from heat. To serve, arrange the pinangat in a plate and top with the sauce.
I medium onion, chopped
4 medium cloves garlic, chopped
3 medium stalks celery, diced into ¼ – inch pieces
2 cups + 1 tbsp chicken or vegetable broth
1 cup tomato sauce
10 – oz can of shucked fresh oysters, drained and rinsed( if you can get small ones it is best)
1 tbsp dried Italian herbs
2 tbsp fresh chopped parsley
Salt and pepper to taste
- Prepare onion, garlic and celery. Heat 1 tbsp broth in medium soup pot. Sauté onion, garlic and celery in broth over medium heat for about 5 minutes stirring often.
- Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
- Drain and rinse both oysters and clams. If oyster are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.
12 oz of tuna cut into 2 steaks
Mirin rice wine( can be found in Asian section of supermarkets)
1 tbsp + 1 cup fresh squeezed lemon juice soy sauce
1 tsp minced fresh ginger
3 tbsp minced scallion
Salt and white pepper to taste
- Preheat 10 – 12 inch stainless steel skillet over medium- hidgh heat for 2 minutes.
- While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
- Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending in thickness, and then remove from skillet. Seared tuna is best when medium rare. Place on a plate.
- Turn heat down to medium and add rest of ingredients to pan in order given, and cook for 1 minute. Season with aslt and pepper. Pour over tuna and serve.
12 lamb chops
6 tbsp fresh lemon juice
3 tbsp chopped fresh rosemary
3 medium cloves garlic, pressed
¼ tsp salt
¼ tsp black pepper
- Press garlic and let sit for at least 5 minutes.
- Mix together lemon juice, rosemary, pressed garlic, salt, and pepper. Rub lamb chops with mixture. Set aside on plate.
- Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot ( about 5 -7 inches from the heat sources). Be sure that the handle is also metal.
- Once pan is hot, place lamb chops in pan, and return to broiler for about 4 – 5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time.