Native Chicken Sinigang sa Sampaloc

Native Chicken Sinigang sa Sampaloc Recipe

1 whole native chicken, cut into eight pieces
2 cloves garlic, chopped
1 pc onion, sliced
1 tablespoon vegetable oil
1 tablespoon ginger, julienned
3 tablespoons fish sauce
½ cup fresh tamarind
4 cups water
1 cup sliced string beans
1 cup sili (chili) leaves
1 cup sampaloc leaves
  1. Sauté garlic in oil until light brown. 
  2. Add the onion and ginger. 
  3. Fry the chicken and season with a tablespoon of fish sauce until the chicken
  4. turns light brown.
  5. In a separate sauce pan, boil tamarind until it becomes tender. 
  6. Strain until you get a thick paste.
  7. Add the tamarind paste and let its flavors seep into the chicken for about half a minute. 
  8. Add the water and bring to a boil. 
  9. Let it simmer for 15 to 20 minutes depending on the size of the chicken. 
  10. Season the broth to your liking by adding more fish sauce or salt.
  11. Add the vegetables starting with the string beans and let it cook for about a minute. 
  12. Add the sili and tamarind leaves and simmer for a minute before turning the heat off. 


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Soba Noodle Soup

Soba Noodle Soup Recipe

1 tablespoon sesame oil
3 teaspoons grated ginger
4 teaspoons grated garlic
2 tablespoons miso paste
4 cups chicken broth
4 cups water
250 grams dried shitake mushrooms, sliced thinly
150 grams pork belly, sliced thinly about 1 mm thick/ bacon cut
250 grams soba noodles
½ cup chopped scallions or chives
2 pcs hardboiled egg, cut in half
1 cups shredded carrots
Hot sauce to taste
Crunchy breadcrumbs for topping
  1. Heat the sesame oil in a large skillet over medium low heat. 
  2. Add the garlic and ginger; stir fry for two minutes or until soft and fragrant. 
  3. Add the miso, chicken broth and the water.
  4. Bring to a simmer.
  5. Add the pork, mushrooms and simmer for 10 minutes or until the mushrooms and pork have softened and the broth is flavorful. 
  6. Add noodles to the hot liquid and simmer for an additional five minutes or until the noodles have softened. 
  7. Add the scallions and stir to combine.
  8. Remove from heat, stir in the carrots and hardboiled egg, and top with crunchy breadcrumbs, scallions and hot sauce to taste.
To make the crunchy breadcrumbs:
  1. Heat a little oil in a pan and stir-fry breadcrumbs until golden brown.


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Pho Beef Noodles

Pho Beef Noodles Recipe

INGREDIENTS:For the broth:
1 kilo beef bones
500 grams beef brisket, cut into cubes
1 pc ginger, thinly sliced
1 pc white onion, sliced
1/8 cup fish sauce
2 tablespoons white sugar
5 pcs star anise
5 pcs garlic cloves, slightly toasted
1/2 tbsp salt
For the noodles:
250 grams rice sticks noodles, soaked, cooked and drained
150 grams beef sirloin, sliced into paper-thin
For the garnish:
1/2 white onion, sliced paper-thin
3 pcs spring onions, chopped
3 tbsps cilantro, chopped
200 grams bean sprouts
10 pcs basil leaves
3 pcs red chili
1 pc lime, cut into thin wedges
Freshly ground black pepper
PROCEDURE:For the broth:
  1. Put water in a stock pot and bring to a boil.
  2. In a second pot, place beef bones and brisket. Add water until bones and meat are covered. Boil for five minutes.
  3. Transfer the bones and meat to the first pot of boiling water. Discard the previously used one.
  4. Add ginger and onions, fish sauce and sugar. Simmer for about 40 minutes or until the brisket is tender. 
  5. When the broth is simmering, add star anise and garlic cloves. Simmer until fragrant, then remove the anise, garlic and onions.
  6. Add salt.
To assemble the Pho Beef Noodles:  
  1. Put the noodles in a bowl.
  2. Add beef brisket pieces and raw sirloin.
  3. Ladle about two to three cups of the boiling broth to the bowl.
  4. Top with onions, chopped spring onions, basil, bean sprouts, red chili and a lime wedge.
  5. Serve hot.


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Mami and Toasted Siopao

Mami and Toasted Siopao Recipe

500 g beef brisket, cut into two-inch cubes
1 tablespoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 whole onion, sliced
2 tablespoons rice wine
1/4 cup soy sauce
3 pcs star anise
6 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons brown sugar
250 grams egg noodles
1 cup spring onions, chopped
1 cup Chinese pechay
  1. In a pot, put the sesame oil.
  2. Pan sear the beef brisket for a minute.
  3. Add the garlic, onions, and ginger.
  4. Pour the rice wine, soy sauce, and beef broth.
  5. Add the star anise, salt and pepper.
  6. Bring to a boil and simmer until tender.
  7. When beef is cooked, add the brown sugar.
  8. Add the noodles.
  9. Add the Chinese pechay and simmer until the vegetables are cook.
  10. Garnish with spring onions.
For the dough:
1 kg all-purpose flour
1 cup baking powder
1/2 cup sugar
Warm water as needed
For the filling:
1/2 kg ground pork
1/2 cup onions, chopped
2 eggs, slightly beaten
1/4 cup sesame oil
1 tbsp light soy sauce
2 tbsps hoisin sauce
Salted eggs, quartered
Chorizo, sliced
  1. Mix the flour, baking powder, and sugar.
  2. Gently add warm water.
  3. Knead to make a dough and set aside.
  1. Combine the ingredients for the filling. 
  2. Take about two tablespoons of the mixture and roll into a ball.
  3. Repeat the steps.
To assemble the siopao:
  1. Take the dough depending on the size of siopao you want to make. 
  2. Fill with the prepared filling and a quarter of the salted eggs and a slice of chorizo. 
  3. Steam siopao for 10-15 minutes. 
  4. Add siopao to the skillet, setting them on their flat bottoms.
  5. Pan fry for about three minutes until the bottoms turn brown.  
  6. Add about 1/4 cup water to the pan and quickly cover with lid.
  7. Turn the heat to low and steam for about four minutes. 


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Gyoza Recipe

1 cup cabbage, finely chopped
1 small carrot, shredded
1 stalk celery, minced
1 leek, the white and green parts minced
250 grams ground pork
1 teaspoon ground ginger
1 teaspoon garlic, finely minced
1 tablespoons soy sauce
1 tablespoon mirin
1 egg
1/2 teaspoon chili flakes
1 teaspoon sesame oil
20-30 gyoza wrappers or egg roll wrappers cut into 4″ diameter circles
Small bowl of water
Salt and oil for cooking
Dipping sauce:
1/3 cup rice vinegar
1/2 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon red pepper flakes
3/4 teaspoon mirin
1 teaspoon sesame oil
1 spring onion, the green part minced
  1. Place the cabbage in a large bowl and toss with salt.
  2. Allow this to sit for about 15 minutes.
  3. Mix all the ingredients for the filling.
  4. Squeeze out any excess liquid with paper towels and return to the bowl.
  5. Add the rest of the ingredients except for the wrappers. 
  6. Place about two teaspoons of filling in the center.
  7. Dip your finger into the water and trace the outer edge of the wrapper.  
  8. Fold the wrapper across and pinch all sides. Repeat until done.
  9. Heat a large skillet over medium-high heat and add oil. 
  10. Pan fry gyoza for about three minutes, until the bottoms are brown and bubbly. 
  11. Add about 1/4 cup water to the pan and quickly cover with lid.
  12. Turn the heat to low and steam for about four minutes. 
  13. Prepare the dipping sauce by mixing all the ingredients.
  14. Serve gyoza with a dipping sauce.


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