Galantina Meatball Subs

500g Lean ground pork

1 Chicken breast, cooked and diced
1 Egg, boiled and diced
1 Chorizo, cubed
White onion, diced
1 Carrot, diced
3 Pcs. Vienna sausage, diced
Cup queso de bola, cubed
2 Tbsps. pickle relish, drained
2 Tbsps. raisins (optional)
Salt and pepper to taste
2 Tbsps. vegetable oil, for pan-frying
2 8-inch Baguettes, cut lengthwise
Cup grated queso de bola, for sprinkling
Procedure

Thoroughly combine all the filling ingredients with your hands. Form the filling into inch balls
and reserve on a tray.
Heat a pan to medium and add the vegetable oil. Carefully put the meatballs into the oil. Cook
the meatballs for about 5 minutes, until completely cooked through and golden.
Put the meatballs into the baguette. Sprinkle the cheese and put it in the toaster for 3-4 minutes to
heat up the bread and slightly melt the cheese. Serve hot.

Shrimp and Oatmeal Grits

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Ingredients
1 1/2 Cups oats (quick cook)
3 1/2 Cups water
3/4 Cup white cheddar, grated
4 Tablespoons parmesan, grated
2 Tablespoons olive oil
6 Strips bacon, diced
3 Cloves garlic, thinly sliced
1/4 Kilo shrimps, peeled
1/4 Cup mushrooms, sliced
3/4 Tablespoons tabasco
4 Tablespoons chives, finely chopped
Procedure
1 Add the oats and water in a large pan over medium-high heat.
Stir continuously until the oats begin to absorb the water, and the mixture starts to bubble, about
4 minutes.
When the oats are almost cooked and the mixture is slightly thickened, add in the cheddar and
parmesan.
Stir until the cheese is fully melted and incorporated and the oats are cooked and the mixture is
thick.
Season with salt and pepper to taste and set aside, covered.
In a separate pan, heat the olive oil.
Add the bacon to the pan and begin browning it.
When the bacon is halfway done, add in the garlic.
Continue cooking the bacon and garlic until the bacon is golden and nearly crispy.
Add in the shrimps and the mushrooms, and combine everything together until the shrimps are
fully cooked, about 2 minutes.
Add in the tabasco, half the chives, and season with salt and pepper.
Stir to combine and spoon over the oatmeal grits.
Garnish with the remaining chives and serve.

Tapa Queen Food Hack

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Total Time: 10 minutes + overnight | Yield: 6 servings

Ingredients
1 kg beef sirloin, tapa cut
1/2 cup soy sauce
1 tsp tenderizer (optional)
1/3 cup brown sugar
3-5 pcs birds eye chili, chopped
1/4 cup crushed garlic cloves
Ground black pepper
Oil, for cooking
Procedure
1 Mix together soy sauce, tenderizer, brown sugar, chili, garlic, and black pepper.
Marinate beef in the mixture overnight.
Heat oil and pan fry beef slices in batches.
Serve with garlic rice, fried egg and atchara.

Copy Cat: Beef Pepper Lunch

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Ingredients for the Beef Pepper Rice

400g short plate cut beef (thinly sliced)
3 cups cooked Japanese rice
1/4 cup canned corn
1/2 tsp freshly crushed pepper
2 tsp cooking oil
2 tbsp butter
2 tbsp chopped spring onions
Ingredients for the Honey Sauce
1 tbsp cooking oil
2 tbsp chopped onion
1 tsp minced garlic
1/4 cup honey
2 tbsp Kikkoman
1/8 tsp iodized salt
1 tsp cornstarch
1/4 cup water
Ingredients for the Garlic Soy Sauce
1/4 cup Kikkoman
1/4 cup regular soy sauce
4 large cloves garlic, crushed
2 tsp sugar
1 tsp cornstarch
1/2 cup water
Procedure for the Honey Sauce
Mix together all ingredients in a sauce pan and boil for 3-5 minutes or until garlic and onions are
soft.
Puree in blender and transfer to sauce bottles.
Procedure for the Garlic Soy Sauce
Mix the 2 soy sauce together in a sauce pan.
Marinate raw garlic in the soy sauce for 30 minutes.
Add in the rest of the ingredients and bring to a boil for one minute.
Turn off fire immediately.
Puree in blender and transfer to sauce bottles.
Assembly
Make sure that the beef is completely thawed.
Heat cast iron skillet on high flame until it smokes.
Put half of the steamed rice (while still hot) in the middle.
Turn off fire.
While skillet is still on the stove, turn off fire and scatter beef around the rice.
Top with 1 tbsp of salted butter (this will instantly melt into the rice).
Top with half the corn, half the pepper and half the spring onions. Serve immediately with the
two sauces on the side.
Repeat the same procedure for the second serving.

Pares-Style Short ribs with Quinoa

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Total Time: 2 hours & 40 minutes | Yield: 4 servings

Ingredients for the Short Ribs
700 g 1kg short rib/brisket
2 shallots
1 tbsp ginger
9 garlic cloves
4 pcs star anise
30 ml soy sauce
15 ml rice wine
1 tsp pepper
1 tsp cinnamon
1 tbsp brown sugar
1 tbsp sesame oil
Salt, to taste
200 g quinoa
2 leeks
500 g water
Procedure for the Short Ribs
1 Heat a pot and sear the meat. Once all pieces are seared, place in a container and set
aside.
Add onions, 6 garlic cloves, and ginger to the pot. Cook for 2 minutes until slightly brown.
Add rice wine and reduce until very little liquid remains.
Add soy sauce, brown sugar, pepper, cinnamon, star anise, and cook for 1 minute.
Add the meat back along with its juices.
Add water until the meat is submerged in the liquid, then bring to a boil.
Cover the pot and cook for 2 hours or until meat is tender.
Remove meat and strain the sauce.
Place the meat back into the pot with the strained sauce.
Reduce the sauce until it turns into a glaze.
Procedure for the Quinoa
Add uncooked quinoa into a pot and add double the amount of water.
Bring to a boil then reduce to a simmer.
Cook for 15 minutes or until the small strands sprout out of the quinoa.
Strain and run through cold water.
Assembly
In a pan, add oil and saut the remaining garlic and leeks.
Add quinoa and a splash of water.
Add salt to taste.
Serve warm with the pares.

Rodics Tapa Food Hack

Total time: 45 minutes | Yield: 8 servings

Ingredients
500 g beef sirloin tapa cut, slice into 1 cm strips against the grain
1/4 cup brown sugar
1/4 cup soy sauce
1/2 tsp garlic powder
1/4 tsp pepper
1 tsp oil
2-4 cups water
garlic rice, to serve
sunny side up egg, to serve
tomato wedges, to serve
Procedure
Boil together beef, sugar, garlic powder, pepper, oil and water.
Boil until beef is tender and easily pulls apart.
Once tender, drain from liquid and flake/ shred the meat. Leave the liquid in the same pan.
After shredding meat, put back in liquid and continue cooking until all the liquid has evaporated.
Turn off fire and set aside.
Assembly
Put rice on plate, top with shredded beef.
Serve with fried egg and tomato wedge on the side.

Pinoy Shawarma Rice

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Yield: 6 servings | Prep: 20 mins | Cooking: 30 mins

Ingredients for the Shawarma Rice
Beef tapa, chopped (recipe below)
Oil for cooking tapa
Cucumber salad (recipe below)
Garlic yogurt sauce (recipe below)
Ingredients for the Cucumber Salad
1 pc cucumber, seeded, havled & sliced thinly
4 pcs tomato, seeded, sliced
Ingredients for the Garlic Yogurt Sauce
1 small tub yogurt (125ml)
1/4 tsp garlic powder
1/4 tsp minced fresh garlic
1/8 tsp salt
Ingredients for the Shawarma Rice
2 cups long grain rice (Jasmine or basmati)
2 cups water
1/4 cup margarine
1/2 tsp kasubha
Ingredients for the Beef Tapa
500 g beef sirloin, tapa cut
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp garlic powder
1/2 tsp black pepper
Birds eye chili, optional
Procedure
1 Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready
to use.
Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you
would. Once cooked, fluff rice to distribute color. Set aside and keep warm.
In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20
minutes or overnight.
Pan fry marinated tapa in oil until browned. Chop into pieces.
To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.
Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side.
Enjoy.

Sticky Knorr Chicken Wings

Total Time: 35 minutes | Yield: 4 servings

Ingredients for the Chicken Wings
1 kg chicken wings, cleaned well
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 pc beaten egg
Oil, for deep frying
Ingredients for the Breading
1 cup flour
1 cup cornstarch
1 tsp salt
Ingredients for the Glaze
1/2 cup Knorr Liquid Seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup crushed garlic
3 tbsp balsamic vinegar
Procedure for the Sticky Knorr Chicken Wings
Marinate chicken wings in salt, pepper, garlic powder, and beaten egg.
Prepare glaze by boiling together Knorr Liquid Seasoning, balsamic vinegar, sugar, honey, and
crushed garlic.
Cook until syrupy. This will take about 15 minutes. While waiting for this, you can start frying
the chicken.
In a bowl, whisk together flour, cornstarch, and salt. Dredge chicken in the flour mixture.
Deep fry in 375 Fahrenheit for 8-10 minutes depending on the size of the chicken wings. Drain
excess oil on kitchen paper.
Once sauce is done, dip fried chicken wings in glaze and let the excess sauce drip. Once sauce
cools down to room temperature, it will become stickier.
Serve warm.

NESTL COFFEE-MATE Cheesefoam in Iced Coffee

Total Time: 20 minutes | Yield: 2 servings
Ingredients for Cheesefoam:
1/8 cup cream cheese spread
1/8 cup condensed milk
1/8 cup whipping cream, chilled well
3 tbsp NESTL COFFEE-MATE, diluted in 1 tbsp hot water (cool down)
Himalayan pink rock salt, as garnish

Procedure for Cheesefoam

Beat together cream cheese spread, condensed milk and NESTL COFFEE-MATE diluted in
water.
In a separate bowl, whipped cream until it forms soft peaks.
Whisk cream into the cheese mixture until smooth. Keep chilled.
*NOTE: if its too thick, just add more cream

Ingredients for Iced Coffee with Cheesefoam

3/4 cups hot water
3/4 tbsp NESCAF CLASSIC
2 cups ice cubes

Procedure for Iced Coffee with Cheesefoam

Dilute coffee powder in hot water.
Divide ice onto 2 glasses.
Divide coffee into 2 glasses.
Top with cheesefoam.
Garnish with Himalayan pink salt. Serve.

Tinapa Rice Yaki Onigiri

Total Time: 30 minutes | Yield: 8-10 pieces

Ingredients
8 pcs. Fisher Farms Smoked Deboned Milkfish, flaked
2 1/2 cups cooked Japanese Rice (1 cup raw)
1 tbsp oil
1 tbsp garlic
1 tsp brown sugar
1 tsp Japanese soy sauce
2 tsp mirin
Nori strips, for wrapping
Procedure
Heat oil in pan and saut garlic until light brown.
Add in flaked Fisher Farms Smoked Deboned Milkfish and saut until dry, about 1-2 minutes.
Season with brown sugar and soy sauce. turn off fire.
Fluff up cooked rice and add in sauted smoked deboned milkfish. Toss lightly.
Add mirin into the rice. Toss together lightly but very well.
Shape into onigiri. Wrap nori halfway, to serve as holder.
Serve immediately. If not, store in air-tight container.

Bounty Fresh Cheesy Chicken Enchiladas

Total Time: 40 minutes | Yield: 4 servings

Ingredients for the Cheesy Chicken Enchiladas
2 cups Bounty Fresh Chicken Breast, boiled and shredded
1 can refried beans
cup oyster sauce
2 cups cheddar cheese, grated
8 medium-sized tortillas
Jalapeo slices
Enchilada sauce (recipe below)
Cilantro, for garnish
Sour cream, as topping
Assembly for the Cheesy Chicken Enchiladas
Lay down a piece of tortilla.
Spread a heaping tablespoon of beans in the middle and in a straight line.
Put 1/4 cup of shredded chicken breast on top of the beans.
Drizzle with 1/2 tbsp of oyster sauce.
Top with a spoonful of cheese, a few slices of jalapeo, and cilantro.
Roll and repeat process with the rest of the tortilla.
Arrange in a baking pan.
Top with enchilada sauce and finish with the remaining grated cheese.
Bake in preheated 350 degree F oven for 10-12 minutes or until cheese melts.
Drizzle with sour cream and garnish with more cilantro.
Serve immediately.
Ingredients for the Enchilada Sauce
1 tbsp olive oil
1 tbsp minced garlic
1 onion, chopped
1 can crushed tomatoes
1 tsp chili powder
tsp dried oregano
tsp cumin
2 tsp sugar
1 tsp iodized salt
tsp freshly ground pepper
cup water
Procedure for the Enchilada Sauce
Heat oil in pan.
Saut garlic and onions for 2 minutes.
Add in crushed tomatoes, all the seasonings, and water.
Simmer for 3-5 minutes until mixture has a thicker, sauce-like consistency.
Season to taste.
Turn off fire and set aside until ready to use.

Mini Kesong Puti and Chorizo Ilocos Empanada

Total Time: 50 minutes | Yield: 10 mini empanadas

Ingredients for the Empanada Dough
+ cup Mochiko rice flour
3/4 cup water
1 tbsp. atsuete oil
Salt
Ingredients for the Filling
1 pc. green unripe papaya (grated)
2 pcs. chorizo, finely chopped
Kesong puti, cut into small cubes
10 quail eggs
Salt and pepper
Oil for deep frying
Procedure for the Empanada Dough
Mix ingredients in a bowl and knead dough lightly.
Take about a 1/8 cup of dough and flatten with rolling pin in between plastic wraps or wax paper.
Set aside while you make your filling. Before you make your filling preheat your deep fryer by
adding the cooking oil and set aside.
Procedure for the Filling
In a small pan with a bit of olive oil, cook the chorizo and add the grated papaya until it has
softened a little. Let cool.
Spoon out 1 tablespoon of filling to flattened dough and crack a quail in the middle egg. Seal the
sides and deep fry in the preheated deep fryer.
Place Empanadas in a plate topped with plenty of paper towels to blot oil.
Serve in another clean platter and with garlic vinegar on the side.

Food Hack: Shakeys Mojos & Dip

Total Time: 30 minutes | Yield: 4 servings
Ingredients
4 potatoes, sliced into rounds
2 packs Ferna all-purpose breading mix
2 eggs
1/4 cup water
Cooking oil, for deep frying
Ladys Choice Caesar or ranch dressing
Procedure
In a bowl, whisk together eggs and water. Set aside.
Clean potatoes and slice into round, then put them straight into the egg-water mixture to
soak.
Heat oil until 350 degrees Fahrenheit.
Coat potato slices with breading and deep fry in batches for 3-4 minutes. Drain in kitchen towel
after to absorb excess oil.
Transfer to serving plate and serve with either Caesar or ranch dressing.
Note: Merts Chicken Breading comes close, so this can be used as substitute for the breading
mix. You can fry it longer to have a softer/mushier texture.

Easy Fish Tacos

Total Time: 30 minutes || Yield: 4-5 servings

Ingredients
2 regular cans Tuna flakes in brine or oil
2 red onions (Filipino size)
Salt and pepper
Mayonnaise
Taco shells
Fresh or store-bought salsa
1/2 lettuce; shredded
Procedure
Drain the tuna flakes.
Finely dice the onions.
Mix the tuna, onions, and mayonnaise together. Just use enough mayonnaise to submerge the
tuna and onions, but not drown them. Season with S&P to taste.
Assemble the lettuce, tuna mix, and salsa in the taco shell.
Serve and enjoy!

Yabu Rosu Katsu Recipe

Servings: 1 | Total Time: 15 minutes

Tonkatsu Ingredients
160g Boneless Pork Loin (about 1.5 inches thick)
Fresh Panko/Bread Crumbs (You can use dry as a substitute)
Egg
Salt & Pepper
All-purpose Flour
Canola Oil (or any neutral frying oil)
Tonkatsu Sauce
Salad Ingredients
Cabbage
Bottled Sesame or Ponzu Dressing
Tools & Equipment
Meat Mallet
Deep-frying Thermometer (Optional)
Plastic Wrapper
Paper Towels
Strainer
Peeler (for the salad)
Procedure
Tonkatsu
1. Defrost the pork thoroughly.
2. Cover it with plastic wrap.
3. While covered, pound the pork with moderate intensity using the rough side of a meat mallet
until its about 3/4 inches thick.
4. After pounding, dispose of the plastic and dry the pork with paper towels on all sides.
5. Season with salt and pepper.
6. Dredge the pounded pork in flour, then eggs.
7. Coat liberally with fresh bread crumbs. Make sure to cover all corners.
8. Prepare the pan and heat frying oil to medium temperature or 325F.
9. Deep-fry the pork for around 7 minutes while moderately flipping to cover both sides.
I accidentally used a shallow pan so the underside of this particular katsu came in contact with
the bottom and flattened it.
10. Carefully lift the pork from the pan and set aside on top of a strainer for two minutes.
11. Slice tonkatsu into 6 to 8 cuts depending on your preferred thickness.
12. Serve with salad, miso soup, tonkatsu sauce, and steamed rice.
Salad
1. Shred cabbage with a regular vegetable peeler.
2. Dress it with either ponzu or sesame.
When youre done, it should look like this.

Notes
Pounding: When a meat mallet comes in straight contact with a piece of meat, it tends to stick to
the surface. The purpose of the plastic wrap is to protect the surface of the pork from getting
destroyed.
Temperature: Make sure to keep the temperature at medium because the bread crumbs burn very
quickly. You have been warned.
Selecting a pan: Get a pan thats deep enough to ensure that the pork doesnt come in contact
with the bottom because that will flatten one side of the tonkatsu. If you want a perfectly fluffy
katsu, make sure that the meat is floating while frying.
On doneness: Although medium pink pork is now okay, if youre using local pork its still best to
be safe.
Dry Panko: If you dont have access to fresh crumbs, one tip I read online was to rehydrate dry
ones by lightly wetting them. Ive never tried this before but it might be worth a shot.
Sourcing stuff: You can buy all the Japanese looking stuff in Japanese groceries such as New
Hatchin in Makati, Malate, or Cartimar. The Bulldog Tonkatsu sauce and the sesame dressing are
available in all Japanese groceries.

Chinese Orange Chicken

Ingredients
1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
1/2 cup freshly squeezed orange juice
1/3 cup white vinegar
1/4 cup soy sauce
2/3 cup granulated sugar
1/4 tsp dried ginger
2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1 tsp Sriracha hot sauce (optional)
Freshly ground black or white pepper, to taste
1 1/4 cups + 2 Tbsp cornstarch
2 Tbsp cold water
2 large eggs
vegetable or peanut oil, for frying
chopped green onions and sesame seeds, for garnish (optional)
Directions
Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan
combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger,
yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the
mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out,
and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes.
Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil,
stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir
mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring
constantly, until thickened, remove from heat.
Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep
and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour
remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator
and drain and discard marinade from chicken. Dip chicken pieces into egg followed by
cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken
pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking.
Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to
drain excess oil. Repeat process with remaining chicken working in two more batches. Pour
drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice
garnished with green onions and sesame seeds if desired.

Baked Salmon and Asparagus in Foil

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Directions
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide
asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length
of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of
asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off,
then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of
each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about
3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold
in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until
salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Mandarin Orange Spinach Salad with Chicken and Lemon Honey Ginger Dressing
Yield: About 4 servings

Ingredients
Dressing
1/4 cup olive oil
1/4 cup canola oil
1 tsp lemon zest
3 1/2 Tbsp fresh lemon juice
2 Tbsp honey
2 Tbsp peeled and grated ginger
1 clove garlic
1 tsp dijon mustard (Emeril's is the only way to go)
1/4 - 1/2 tsp salt, to taste
Wonton strips
12 wonton wrappers, sliced into 1/2-inch thick strips
Vegetable oil, for frying
Cinnamon
Salad
1 lb boneless skinless chicken breast, grilled and sliced
1 cup sliced almonds, toasted
10 oz baby spinach
2 cups snow peas, sliced into halves
1 1/2 cups matchstick carrots
1 red bell pepper, seeded and diced
1 1/2 (15 oz) cans mandarine oranges (no sugar added), drained well (fresh would work
too)
1/2 cup cilantro, stems removed
Black and white sesame seeds, for garnish (optional)
Directions
For the dressing:
Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are
finely minced. Pour into an airtight container and all to rest in refrigerator while
preparing salad (shake or stir before adding to salad).
For the wonton strips:
1 Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature,
reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just
until halfway cooked, then using metal tongs (grabbing as many as you can at once)
rotate to opposite side and cook until just lightly golden. Remove and drain on a plate
lined with paper towels. Immediately sprinkle lightly with cinnamon and salt before they
dry.
2 For the salad:
Add all salad ingredients to a large salad bowl and toss. Drizzle with dressing and gently
toss. Top each serving with desired amount of wonton strips and optional sesame seeds.
Serve immediately.

Locavore Sizzling Sinigang Food Hack

Total Time: 40 minutes | Yield: 2-3 servings

Ingredients
650 g pork belly
5 g cornstarch
10 shallots or baby red onions
12-15 cherry tomatoes
125 g string / French beans
2 tbsp oil
50 ml water
1 bunch kangkong
1 seafood cube
5-10 pcs calamansi
1 pack sinigang mix
Procedure
Place red onions in foil with salt and pepper and roast at 375 F for 15 minutes. Set aside.
Place cubed pork belly in a pressure cooker with oil and water and cook for 20 minutes.
Remove meat and liquid from the pressure cooker.
In a pot, add the liquid and combine with the sinigang mix, seafood cube, and 100 ml water.
Bring the mixture to a boil.
While the mixture is boiling, blanch the kangkong for 30 seconds, and then blanch beans for 2
minutes.
In another pan, place the pork belly and cook until all sides are colored.
Nows the time to start plating. Add pork belly, beans, and kangkong on your serving plate.
Place the cherry tomatoes in the same pan with pork belly juices and allow them to roast for 2
minutes.
Add onion to the pan and heat up the plate.
Reduce blanching liquid into half.
In a small bowl, mix calamansi and cornstarch. Mix well and add to the blanching liquid.
Once the liquid starts thickening up, remove from heat and strain it.
Pour on top of the plated dish and enjoy!

Fish Balls Recipe

400 to 500 grams fish fillet
(any fish may be used;
we used tilapia for this recipe)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying
For the sauce
1 cup vinegar
1 cup Sprite or 7-Up
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch
dissolved in 3 tablespoons water
chili flakes or
chopped fresh bird's eye chili (optional)
1 Poach the fish fillet in salted water with the ginger.
2 Once cooked, flake the fish to make about 4 cups of flaked fish.
3 In a separate pot, boil potatoes and carrots until soft.
4 Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Pure until smooth.
5 Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6 Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7 To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
8 Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer
until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker
consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish
balls.