Maki Soup fm Angsarap.

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Ingredients 500g pork tenderloin, thinly sliced 4 pcs dried shiitake mushrooms 4 cups beef stock 1 cup hot water 1/2 cup tapioca starch soy sauce 2 egg yolks 2 tbsp Chinese cooking wine 1 tbsp light soy sauce 3 tbsp cornstarch 1/2 tsp baking soda 2 cloves garlic, minced spring onions, chopped salt freshly ground black pepper Method 1. Using the back of the knife or a meat mallet, pound the meat slices a bit to tenderize it further. This step is needed to have a fluffy meat texture and let the starch cling easily. 2. In a bowl mix together light soy sauce, Chinese cooking wine, garlic, baking soda, salt and freshly ground black pepper. Once evenly mixed, add sliced pork then set it aside for at least 30 minutes. Place pork pieces on a plate, sprinkle cornstarch on one side, turn over then sprinkle remaining cornstarch on the other side. 3. Rehydrate shiitake mushrooms in 1 cup of hot water. Once mushrooms are soft, chop it then set it aside. 4. In a pot pour water from rehydrated mushrooms, beef stock, chopped mushrooms and soy sauce for colour, bring it to a boil then once boiling drop pork pieces one at a time to avoid sticking. 5. Mix together tapioca starch and 1/2 cup water, gently pour it on the soup a tablespoon at a time and once desired consistency is achieved set heat to low. 6. Add egg yolks and mildly stir soup to form strands. 7. Add sesame oil then season with salt if needed. Garnish with spring onion. Serve hot.

Kiam Pung or Kiampong is a Filipino Chinese dish which made out of sticky rice cooked
with shiitake mushrooms, Chinese Sausages and adobo meat. A dish that is rarely seen in Filipino dining table unless you have been to Binondo (Manilas version of China town) or you are of Filipino Chinese origin. This dish for me looks like it was inspired from the Chinese Machang and Spanish Paella which seems to be logical as those are the two main cuisine influences in the Philippines. Ingredients 350g pork belly 6 shiitake mushrooms, rehydrated and sliced 2 pcs Chinese sausages, sliced 2 tbsp dried shrimps (hibe) 2 cups glutinous rice, soaked for 1 hour 1/3 cup soy sauce 1/4 cup vinegar 2 tbsp brown sugar 6 cloves garlic, minced 1 tsp minced ginger 1 bunch mustard leaves freshly ground black pepper 3 cups water, optionally you can use the water for rehydrating mushrooms oil salt Method 1. In a wok heat oil and saut garlic, add pork and stir fry until browned on all sides. 2. Pour soy sauce, vinegar and 1 cup of water, bring to a boil and simmer until sauce is reduced half of its amount. 3. Add sugar, ginger, Chinese sausages, dried shrimps, freshly ground black pepper, salt and shiitake mushroom. Simmer for 2 minutes. 4. Place everything in a rice cooker together with rice, 2 cups of the remaining water, give it a good mix and press cook. 5. Once it is boiling add the mustard leaves and give it a good mix. Continue until rice cooker goes to warm mode.

Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie sans the pie, usually made out of chicken with a thick white sauce made out of cream or milk. The original version of this dish is definitely baked where in the chicken stew is encased in a pie crust or similar pastry but knowing Filipinos love their rice hence the bread was replaced. This dish is usually made out of chicken but it can also be done with different types of meat such as pigeon, rabbit and duck along side with different vegetables such as carrots, mushrooms, olives and celery. A popular Philippine dish during special occasions which is a must try for everyone. Ingredients 800g chicken thighs, deboned and diced 3 pcs large pork sausages, cooked and sliced 2 medium sized potatoes, diced 2 medium carrots, diced 2 cups farmers brown mushrooms, quartered 1 stalk celery, sliced 1/2 cup chopped bacon 4 tbsp butter 1 large white onion, chopped 5 cloves garlic, minced 1/2 evaporated milk 1/4 cup flour 3 cups chicken stock salt white pepper chopped parsley Method 1. In a pot fry bacon pieces in butter, once brown remove and set aside. 2. Now add garlic and onions then saute for a minute, then remove and set aside 3. Now add chicken pieces and quickly fry until brown on all sides, remove then set aside. 4. Add flour and mix well until it forms a roux. 5. Add chicken stock mix well until there are no more lumps, then add chicken, pork sausages, potato, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 15 minutes 6. Add milk bring to a boil and simmer for additional 5 minutes. 7. Season with salt and pepper, garnish with chopped parsley

japchae, jabchae or chapchae is a Korean noodle dish made out of dangmyeon (sweet
potato starch noodles) cooked with vegetables (carrots, onion, spinach, and mushrooms) and meat which is served hot or cold. The name japchae in English means mixed vegetables. A dish popular in Korea, severed usually as a side dish but can also be served as mains. Japchae was invented by Yi Chung during the 17th century as a dish to be served to King Gwanghaegun who had held a big gathering at the palace during those times. The king so loved the dish and in return promoted Yi Chung as his Secretary of the Treasury. During those times japchae was made only made out of only vegetables (no noodles) similar to the chopseuy then in the 20th century dangmyeon was added and become a primary ingredient of this dish. Another simple noodle dish which you can pair with Korean Barbecues, rice and kimchi and in my personal opinion, this is better if enjoyed cold rather than straight out of the wok. Ingredients 1 packet sweet potato starch noodles (dangmyeon) 200g beef, thinly sliced 1 bunch spinach or choysum 1 medium carrot, julienned 1 medium white onion, sliced 6 pcs dried shiitake mushrooms, rehydrated and thinly sliced (reserve liquid used for rehydration) 4 cloves of garlic, minced 1/4 cup soy sauce 2 tbsp sesame oil 1 tsp cayenne pepper salt sugar freshly ground black pepper Method 1. Cook noodles according to instruction, drain then set it aside. 2. Season beef slices in salt and freshly ground black pepper. 3. Blanch your spinach or choysum, and then rinse it with cold running water, set it aside. 3. Prepare a wok add oil then in high heat stir fry beef pieces for around 2 minutes. Set this aside. 4. Add garlic in the wok then saut for 30 seconds. 5. Add mushrooms then continue to stir fry for 30 seconds. 6. Add carrot and onions then stir fry for a minute. 7. Add the cooked noodles and vegetable greens, beef, soy sauce, cayenne, sesame oil,

salt, sugar and freshly ground black pepper. Mix well then turn off the heat. 8. Serve it hot or cold.

Beef Stew-Korean Way back when I was still working in Philippines there was this massive foodcourt just on the ground floor of my workplace, and since its near we usually take our lunch there. In that food court there was this restaurant called House of Kimchi (not sure if its still there though) and if we choose that as our dining restaurant definitely I will order this dish called Korean Beef Stew. I like the flavour of this dish and tried to immitate it always at home which I can say I got the taste correctly like how that restaurant did it and I never asked for the recipe unitl now. House of Kimchi is a Korean restaurant but I am not totally sure that this dish is, as stews (jjigae as they call it) in Korea usually are hot and this one from the mentioned restaurant is sweet, I am guessing it might be re-engineered to suit the Filipino taste. The original one might be the same just with chillies. But regardless of its origin I love this dish and to make it same as the Korean counterpart or what they call jjigae we will add some cayenne pepper to make it hot! Ingredients 1kg beef ribs or beef brisket 1/2 cup brown sugar 4 tbsp sesame oil 4 tbsp toasted sesame seeds 1 pc star anise 1/2 cup soy sauce 1 whole garlic, minced 1 red onion, minced 1 tbsp cayenne pepper 1 stalk baby leeks, sliced 6 cups beef stock fish sauce freshly ground black pepper chillies, sliced (optional) Method

1. Saute garlic until its golden brown and crunchy, set aside garlic. 2. In the same pan add onions and saute until translucent. 3. Add and brown the beef. 4. Pour in the soy sauce and beef stock just enough to cover the beef. 5. Add the star anise and brown sugar. Bring to a boil and simmer for 45-60 minutes or until beef is really tender. 6. Add sesame oil, sesame seeds, leeks, cayenne pepper and the crispy garlic. Simmer for additional 5 minutes. 7. Flavour with fish sauce and season with black pepper.

Raw Meat Week: Day 2, it is called Pho. This is not totally raw but served raw and left to partly cook on the hot broth that is served with it. Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. This wonderful dish originated during the 1920s in Nam Dinh province Northern Vietnam. It was a concoction of Chinese and French tastes hence the uncommon Asian mixture rice noodles and beef. It was initially sold by vendors from large boxes until a restaurant opened in Hanoi and popularized it. A totally unique Asian noodle dish where flavours come from a mixture of beef stock, charred onion, charred ginger, fish sauce and spices, it is fragrant at the same time very flavourful. To enjoy a really good bowl of Pho it demands enough time for preparation. You need to serve it with thinly sliced raw beef matched with a piping hot soup. There are no shortcuts so you need a lot of patience if you want it that good.

Pho Ingredients (Soup). 1kg oxtails 3 litres water 1 thumb sized ginger, cut into 4 pieces 2 large onions, quartered 5 pcs star anise

2 pcs whole cloves 1 pc cinnamon stick 3 pcs bay leaves 1 tsp whole black pepper pinch of fennel seeds fish sauce, adjusted according to taste Ingredients (Pho) rice noodles 500g sirloin steak, sliced very thinly 1 bunch spring onions, chopped 1 bunch coriander handful of basil leaves 1 thinly sliced red onion bean sprouts lemons, cut into wedges hoisin sauce fish sauce red chillies, chopped deep fried shallots Method 1. Place onion and ginger in a greased grill then grill until it browns on all side. Set this aside 2. In a pot combine together oxtail and water, bring it to a boil then skim off the scum. 3. In a muslin cloth combine together gilled ginger, grilled onions, star anise, cloves, cinnamon stick, bay leaves, black pepper and fennel seeds, make sure its tied properly so spices wont go out. Place this on the pot 4. Add the spices on the muslin cloth on the pot and simmer the stock for 4 hours. 5. Season with fish sauce then continue to simmer until ready. Method (Pho) 1. Cook rice noodles according to packet instructions. Once cooked set it aside. 2. Place bean sprouts and lemon on a serving dish. 3. Place cooked noodles, raw beef slices, onion slices, spring onions, coriander and deep fried shallots on a bowl. 4. Pour the hot broth on the bowl then serve immediately together with bean sprouts, lemon, fish sauce, hoisin sauce and chillies. Note: You can use the meat from the ox tail, just separate them out and discard the bones.

Chicken in Corn gravy Ingredients 4 chicken thighs 2 tsp salt 1 tsp freshly ground black pepper 1/4 cup vinegar 2 cups corn kernels 1/4 cup cream 2 eggs 1 1/2 cup chicken stock 1/2 tsp sugar 1 tbsp cornstarch, dissolved in 1/4 cup water 1 small red onion, minced 2 cloves garlic, minced peanut oil Method 1. In a bowl marinate chicken in salt, blackpepper and vinegar for at least 1 hour. 2. Pat dry chicken using paper towel then deep fry. Once cooked set aside. 3. In a sauce pan, saute garlic and onions in peanut oil. 4. Now add corn kernels and stir fry for a minute. 5. Add water and sugar then bring to a boil, simmer for 5 minutes. 6. Add cream and cornstarch mixture then simmer until sauce thickens. 7. Turn of heat then add eggs and give it a good mix. Pour on top of fried chickens then serve.

Meat & Seafood Pho Ingredients (Broth) 2-3kg beef bones (mix of oxtail and leg bones) 1 thumb sized ginger, sliced 2 large onions, quartered 6 cloves garlic, pounded with skin on 6 pcs star anise 5 pcs cloves 1 pc cinnamon stick 4 pcs bay leaves fish sauce, adjusted to your liking oil Ingredients (Meatballs)

500g minced beef 2 eggs 1/2 cup flour 1/4 cup chopped parsley salt freshly ground black pepper oil Ingredients (Pho) Rice Noodles Meatballs 12 pcs fish tofu 1 cup shrimps 2 stalks spring onions, thinly sliced 1 1/2 cups bean sprouts 150g sweet peas Thai basil 2 limes, halved Method 1. In a pot add oil then saut star anise, garlic, cloves, and cinnamon stick until toasted and fragrant. 2. Place all remaining broth ingredients into the same pot and add enough water to cover every ingredient. Bring to a boil then simmer for 3 hours, remove any scum that rises. 3. Once stock is ready, using a strainer drain stock into a large container. Let it cool then place on the fridge overnight. 4. Remove stock from fridge then remove the hardened fat on top, place the stock back to a pot together with the fish tofu then heat it up. 5. Mix all meatball ingredients, then from them into balls. In a pan add oil then shallow fry each meatball until brown on the outside. Remove from pan, drain then set aside. 6. Bring the stock to a boil add meatballs and shrimps. Simmer for 5 minutes. 7. Blanch sweet peas then set aside. 8. Cook rice noodles according to packet instruction. Then place on serving bowls together with bean sprouts, juice from half lime, sweet peas, Thai basil and spring onions. 9. Pour boiling broth over noodles then place the meatballs, fish cakes and shrimps. Then serve while hot.
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