Pancit Molo (Filipino wantan soup)

Ingredients

Serves: 10 

680g minced pork
450g prawns, deveined and chopped
225g water chestnuts, sliced
Salt and pepper
Wantan wrappers (link to recipe)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 chicken breast, cooked and shredded
1.2L chicken broth
1 bunch pek chai cut into bite sized pieces
2 spring onions, chopped

Directions

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

In a large bowl, mix the pork, prawns, water chestnuts, and salt and pepper to taste. Set aside 1/3 of the mixture for the soup.
To make the wantans, wrap about 1 tablespoon of the mixture in a wrapper. Repeat until all the filling is used up.
In a large pot, saute the onion and garlic in olive oil. Stir in the shredded chicken and the pork-prawn mixture that was set aside earlier and mix well.
Add the chicken broth, and salt and pepper to taste. Drop the wantons into the soup one by one. They are done when they float.
Add the pek chai and boil until cooked.
Garnish with spring onions and serve hot.

Pancit Luglug

Ingredients

Serves: 5

400g vermicelli (rice noodles)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tbsp atchuete (annatto) powder
1kg small cooked prawns
1kg minced pork
2 (305g) cans cream of chicken soup
800ml (3 1/4 cups) chicken broth
Optional garnish
2 spring onions, chopped
3 hard boiled eggs, crumbled
Crushed pork rinds
Fried garlic


Directions

Prep:30min  ›  Cook:30min  ›  Ready in:1hr

Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
Garnish with spring onions, egg, crushed pork rinds, and fried garlic.

Pork Asado

Ingredients

Serves: 6 

1 kilo pork pigue
2 teaspoons five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
1 pc. bay leaf
1 pc. star anise
1/4 teaspoon salt
1 - 2 cups water
Directions

Prep:10min  ›  Cook:1hr  ›  Extra time:1hr marinating  ›  Ready in:2hr10min 

Combine soy sauce, five spice powder, garlic and salt then mix well.
Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
Turn off the heat and remove the meat from the cooking pot.
Allow the meat to rest for about 10 minutes then slice.
Transfer to a serving plate and top with the thick sauce.
Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

Donjon (Mini beef patty)

Ingredients

Serves: 6 

• 500g (1 pound) minced beef
• 500g (14 oz) pack of firm tofu
• 1 teaspoon crushed garlic
• ½ teaspoon salt
• ½ teaspoon black pepper powder

• 6 green onions (chopped)
• ½ cup plain flour
• 3 eggs
• ½ teaspoon salt

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Directions

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Wrap the tofu with cheese cloth and squeeze the tofu until all the water comes out.
2. Put in a medium bowl and add beef, garlic, salt, black pepper and chopped green onions. Mix well and make small patties.
3. Coat with flour and dip in beaten eggs with ½ teaspoon salt and pan fry with oil.

Lechon Manok (Pinoy Roast Chicken)

Ingredients

Serves: 6 

• 1 whole chicken
• 1 onion, chopped
• 15 cloves garlic, minced
• 1/4 cup fish sauce (patis)
• 4 tablespoon calamansi juice
• 1 teaspoon salt

• 1 teaspoon pepper
• 1/2 teaspoon brown sugar
• 6-8 lemongrass bulbs, bruised
• 3 bay leaves
• 1 tablespoon cooking oil

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Directions

Prep:20min  ›  Cook:1hr30min  ›  Extra time:4hr marinating  ›  Ready in:5hr50min 

1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigerator for 4 hours.
2. Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay leaves and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to the leftover marinade sauce and baste the chicken with sauce a couple of times. Check for doneness by poking through the inner thigh and if the juices run clear it's done. Let the chicken rest for 15 minutes before serving.

Tip

If you can't find calamansi, substitute with lemons.

Nasi Goreng Pattaya (Stuffed Omelette Fried Rice)

Ingredients

Serves: 1 

• 2 cups cooked rice
• 3 shallots, sliced
• 1 clove garlic, chopped
• 1/2 skinless boneless chicken breast, cubed
• a handful of diced carrots
• a handful of frozen peas

• 1 teaspoon ketchup
• 2 teaspoon soy sauce
• salt and pepper to taste
• 2 eggs, beaten
• oil for cooking

Directions

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. For the fried rice: Heat a little oil in pan and saute sliced shallots and garlic until fragrant. Add the chicken and carrots and stir-fry until cooked.
2. Add the peas and cooked rice and mix well. Season with soy sauce, ketchup and salt and pepper according to taste. Continue to stir until rice is completely mixed and heated through. Set aside.
3. For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat a pan with a little oil. Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.
4. Once the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top.

Barbecued Chicken with Fresh Mango Salsa

Ingredients

Serves: 4 

• 4 boneless, skinless chicken breast halves
• salt and freshly ground black pepper to taste
• 15 ml olive oil
• 2 cloves garlic, peeled and minced
• 1 (1/2 inch) piece fresh ginger root, minced

• 2 mangos - peeled, seeded, and diced
• 30 ml cider vinegar
• 5 ml white wine
• 10 g chopped fresh cilantro

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Directions

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

1. Preheat barbecue on high heat, and lightly oil cooking grate.
2. Rub chicken breast fillets with salt and pepper. Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear.
3. Remove from heat, set aside, and keep warm.
4. Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute. Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
5. Add the cider vinegar and white wine.
6. Season with salt and pepper.
7. Stir in coriander, and remove from heat. Spoon frying pan mixture over the barbecued chicken to serve.