Sinigang na Hipon

By: Yummy

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A bowl of steaming Sinigang na Hipon with the delicious soup and tender shrimps is simply irresistible!
kg large shrimps, deveined
100g fresh tamarind fruits, boiled and mashed
1 piece onion, cut into cubes
3 pieces tomatoes, cut into cubes
1 radish, peeled and sliced
1 thin bunch string beans, cut into strips
2 pieceslong green pepper (optional)
3 teaspoons fish sauce
4 cups water

1 In a Visions Cookpot, boil the tamarind fruits until shell breaks. Strain and mash in a Pyrex Mixing Bowl.
2 In the same Visions Cookpot, add to the tamarind broth the onions, tomatoes and radish and boil. Simmer in a low to medium heat until radish is half-cooked.
3 Add the shrimps, string beans and mashed tamarind.
4 Add fish sauce depending on your preferred saltiness or until the sourness of tamarind is balanced out. Boil and simmer until shrimp is cooked.
5 For a hint of spiciness, add long green pepper when the shrimp is cooked and when the fire is off. You can also substitute kamias or guava fruits to tamarind.

Binagoongang Baboy with Asian Herbs

By: Johanna de Larazzabal-Blanco

Try this Pinoy favorite with a dash of Asian flavors. (RELATED: Pork dishes)
Serves 4 to 5
Prep Time 15 minutes
Cooking time 3 to 4 hours (depending on how long the pork takes to soften)
Canola oil, or any other mildy-flavored vegetable oil
1 to 1.2 kilos pork belly (liempo), bone in and skin on, cut into 1/2-inch chunks
cloves from 1 head garlic, peeled and finely chopped
30 grams ginger, peeled and sliced
3 to 4 lemongrass bulbs, sliced into 1-inch pieces then smashed
300 grams white onions (about 2 pieces), chopped
300 grams native tomatoes, chopped
3 pieces siling pangsigang (finger chili)
100 to 150 grams bagoong (depending on how strong your bagoong is)
1/4 cup vinegar
500 grams small eggplants, sliced in half lengthwise
4 kaffir lime leaves (optional)
1 bunch cilantro
1 Heat a heavy-bottomed pot over medium-high heat. Add a few generous glugs of oil.
When hot, add pork belly pieces, taking care not to overcrowd the pan. Sear the prok
belly until golden on all sides, doing this in batches if necessary. Set aside.
2 Pour off excess oil from the pan, but leave a few tablespoons. Add gsrlic, ginger,
lemongrass, and onions. Saute until onions are soft and translucent. When onions are

soft, add tomatoes and chilies. Saute some more, stirring occasionally, until the
tomatoes are very soft. Add bagoong; stir. Cook gently until the flavors have melded,
about 5 minutes.
3 Add vinegar and pork to the bagoong mixture. Pour in water to almost (but not quite)
cover the pork. Gently stir so everything is more or less evenly distributed. Cover and
cook on very low heat for a couple of hours until the meat is meltingly soft. Make sure to
check and stir occasionally so the dish doesn't get scorched. Add more water if it looks
like it's drying out. About 30 to 45 minutes before you think it will be done, add eggplant
and kaffir lime leaves (if using) and stir.
4 Right before you are done, use your hands to roughly tear the cilantro leaves and
sprigs, then add them to the pot. Stir once or twice, then take the pot off the heat. Serve
with a scandalously large amount of rice.

Manok sa Gata at Kalabasa

By: Jun Jun de Guzman

A comforting plate of vegetables, chicken, and veggies, this recipe brings together tasty
and savory flavors. For a better stew, make sure you use quality fish sauce.
(RELATED: Chicken recipes)
Serves 8 to 10
Prep time 20 minutes
Cooking time 45 minutes

2 tablespsoons minced garlic

2 red onins, sliced
1/4 cup canola oil
1/4 cup dried shrimp (hibe), rehydrated in warm water and drained
1 whole chicken, cut into 10 to 12 pieces
2 teaspoons fsh sauce (patis)
ground pepper, to taste
1/4 wedge squash, peeled and cubed
1 cup chicken stock
1 cup coconut cream (kakang gata)
salt, to taste
rice, to serve
1 Saute garlic and onions in canola oil. Cook until onions are translucent.
2 Add dried shrimp and heat for a few minutes. Add chicken pieces and cook until fat is
rendered. Season with patis and ground pepper.
3 Bring to a boil, then lower heat and simmer for 5 minutes. Add squash and mix well.
4 Pour in chicken stock, then bring to a boil again and simmer until chicken is cooked
through. Pour in coconut cream. Adjust seasoning to taste and serve with rice.

Shrimp with Asparagus

By: Yummy reader Joy Cruz

Homemaker JOY CRUZ, 34, is passionate about all things food. In fact, she even has a food-trip buddyher four-year-old daughter! Her little girl's absolute faves? Shrimp and
asparagus. So the devoted mom created this delicious and healthy dish for her junior foodie.

Serves 3 to 4
Prep Time 10 minutes
Cooking Time 10 minutes
12 pieces medium to large shrimps
1 bundle fresh asparagus,
cut into 2-inch strips
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, crushed
2 tablespoons less sodium oyster sauce
2 tablespoons cream of asparagus soup mix,
dissolved in 3/4 cup water
pistachio nuts, shelled
1 Peel shrimps, leaving tail intact, and devein. Set aside.
2 In a hot pan or work, saute garlic in olive oil and butter.
3 Stir in shrimps. When they turn pink, add the asparagus and oyster sauce.
4 Pour in the soup mix and water mixture. Mix well.

5 Sprinkle with pistachio nuts before serving. Best served with steamed rice.
Substitution tip: Cant find pistachio nuts? Use cashew nuts instead!

Grilled Chicken Breast with Roasted Corn and

Mango Salad
By: Jun Jun de Guzman

Grilling is healthy, accessible, and practical. Try it with chicken breast marinated in
different herbs and cooked in an indoor griller. Yummy!(Click to find more grilled
chicken recipes)
Serves 2
Prep Time 40 minutes
Cooking Time 10 to 12 minutes

2 pieces whole chicken breast,

rinsed, patted dry,
sliced into two pieces

1 tablespoon chopped Italian parsley

2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh rosemary leaves
1/4 cup calamansi juice
2 tablespoons extra virgin olive oil
1/2 teaspoon iodized salt
1/4 teaspoon freshly ground pepper
For the roasted corn and mango salad
kernels from 4 pieces of corn, grilled or roasted
2 tomatoes, cubed
2 tablespoons diced red onions
1 cucumber, peeled, seeded, and diced
2 mangoes, peeled, seeded, and diced
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
salt and pepper to season
2 tablespoons chopped cilantro

1 Mix all the fresh herbs, calamansi juice, and extra virgin olive oil together. Set aside.
2 Season chicken breast with salt and ground pepper. Add to the fresh herb mixture.
3 Refrigerate for 30 minutes. Heat a grill or panini machine, lay the chicken breasts and cook for 10 to 12 minutes.
Prepare the salad while they are cooking.
4 Make the roasted corn and mango salad: In a bowl, mix kernels, tomatoes, onions, cucumber, and mangoes. In
another bowl, blend lime juice, honey, olive oil, and mustard. Season with salt and pepper. Toss dressing into corn
mixture. Add in cilantro and mix well. Serve with the grilled chicken.

Marketman's Chili Crabs

By: Marketman

Crab is tastiest when eaten on the same day, hence killing it just before cooking.
(Click to read about Mr. Marketman)
Serves 6 to 8

4 kilos of live large,

cleaned alimango (mud crab),
cut into 4 to 6 pieces each
unsalted butter
3 tablespoons chopped ginger
3 tablespoons onion
2 tablespoons garlic, chopped
4 to 8 siling labuyo (bird's eye chilies)

a dash or two of Shaoxing rice wine

8 to 10 cups tomato sauce
a bottle of the chilli sauce
sea salt to taste
1 lightly scrambled egg
1 tablespoon of wansuy (cilantro),
plus extra for garnish

1 Heat a very large pan over high heat and add butter. Add ginger and saut for a minute or so. Then add onion and
stir for another minute or two before finally adding garlic. Once this is cooked (2 to 3 minutes), add the crab and stir
until the meat turns opaque and the crab is essentially half-cooked, roughly 5 to 8 minutes.
2 Add siling labuyo. Add a dash or two of Shaoxing rice wine and stir for a minute. Add tomato sauce, a bottle of the
chilli sauce. Add sea salt to taste and stir to mix and let this cook for a few minutes longer until the crab is cooked
through. Add scrambled egg to the pan and stir to thicken the sauce. Add wansuy, stir and turn off the heat. Transfer
to a platter and sprinkle with chopped wansuy.

Two Ways with Bangus

By: Cris Abiva

Stuck with plain old friedbangus? Here are two suggestions on how to liven up the popuar Filipino fish dish. (Click to
find more bangus recipes)
Serves 4
Prep Time 25 minutes
Cooking Time 30 minutes

1 pack milkfish or bangus

(whole, belly, or back fillet)
oil for frying
For the Mediterranean-style topping
1 tablespoon oil
2 cloves garlic, chopped
1 small onion, chopped

1 can whole or chopped tomatoes

1 eggplant or zucchini, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 tablespoon sliced black olives
1 teaspoon Italian seasoning
salt and pepper to taste
For the fruit salsa topping
1 ripe mango, diced
1 cup diced canned pineapple
1 medium-size tomato, diced
1 to 2 teaspoons minced cilantro
1 tablespoon lemon or calamansi juice
1 tablespoon honey
2 teaspoons olive oil
salt and pepper to taste

1 To make the Mediterranean-style topping: Heat oil and saut garlic and onions. Add canned tomatoes and cook for
a few minutes. Add eggplant, peppers, black olives, and Italian seasoning. Cook until vegetables are tender. Season to
taste.
2 To make the fruit salsa, combine all the ingredients in a bowl. Chill until ready to serve.
3 Lightly salt the fish then fry until crisp and golden brown.
4 Top fish with sauted tomato and vegetable sauce or serve with fruit salsa.
Serving tip: You can also use the Mediterranean-style topping as a crostini topper: Pile a tablespoon on crostini then
top with cubed feta or Parmesan shavings.

Red Seafood Curry

By: Melanie Jimenez

This recipe was adapted from Nigella Lawsons Pumpkin and Seafood Curry. If youre not into spicy food, reduce the
curry paste to half. (Click formore curry recipes)
Serves 6
Prep Time 15 to 20 minutes
Cooking Time 20 to 25 minutes

2 tablespoons vegetable oil

2 medium white onions, sliced thinly
1 large fish boullion
2 tablespoons red curry paste
1 (28-ounce) can coconut milk (gata)

3 tablespoons brown sugar

3 to 4 teaspoons fish sauce (patis)
3 cups water
250 grams squash,
peeled and sliced into 3/4-inch pieces
1 (28-ounce) can straw mushrooms,
drained, rinsed
(slice into halves, if preferred)
400 grams tanigue steak,
sliced into 1-inch cubes
300 grams medium-size
shrimps (pang-halabos), peeled
300 grams squid, cleaned and
sliced into 1-inch pieces
300 grams baby bok choy,
washed and torn into halves

1 In a large pot over medium heat, saut onions in vegetable oil until softened. Add the boullion, red curry paste,
coconut milk, brown sugar, and patis. Bring the mixture to a boil until you begin to see red splotches of oil pooling on
the surface. Add the water and lower the flame to medium-low, keeping the mixture at a consistent simmer.
2 Add the squash and mushrooms, and let simmer for 10 to 15 minutes.
3 Add the cubed fish, shrimps, and squid; simmer for an additional 4 to 5 minutes or until seafood are cooked
through.
4 Turn off the heat and place the baby bok choy on top of the stew, pressing the vegetables down with a spoon. Cover
the pot with a lid; it will take 3 to 4 minutes for the bok choy to wilt. Stir through the mixture once, taste; add fish
sauce to taste.
5 Serve with hot steamed rice.

Pakbet Fried Rice with Crispy Lechon Kawali

By: Carina Guevara

Perfect for Sunday lunch with the family, this dish combines two Pinoy faves: pinakbet andlechon kawali!
Serves 4
Prep Time 30 minutes
Cooking Time 1 hour and 40 minutes
For the lechon kawali
2 bay leaves, crushed
2 teaspoons whole black peppercorns
1 1/2 tablespoons rock salt, divided
750 grams whole pork belly
vegetable oil for deep-frying

For the pakbet rice

2 tablespoons vegetable oil
1/2 cup chopped onions
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup chopped native tomatoes
3 tablespoons fish paste (bagoong alamang),
or to taste
1/2 cup squash, sliced
into 1/2-inch cubes
1/3 cup eggplant,
sliced into half-moons
1/3 cup yardlong beans
(sitaw), sliced diagonally
into 1/2-inch lengths
1/3 cup ampalaya,
sliced into half-moons
1/4 cup okra, sliced into rounds
4 cups cooked jasmine rice, cooled
salt and pepper, to taste
1 Prepare the lechon kawali: Place bay leaves, peppercorns, and 1 tablespoon rock salt in a large pot. Fill with enough
water to fully cover the pork belly. Bring water to a boil. Add pork and reduce to a simmer. Cover pot partially.
Simmer for about 1 hour or until meat is fork tender. Drain on a wire rack and set aside.
2 Make the pakbet fried rice: Heat oil in a wok. Saut onions until translucent. Add garlic and ginger; saut until
fragrant. Add tomatoes and cook over medium-low heat until very tender. Add bagoong and saut for a few seconds.
3 Add squash and cook for 2 minutes. Add eggplant and cook for a minute. Add sitaw, ampalaya, and okra; cook
until tender.
4 Add cooked rice and toss until fully coated. Season to taste. Turn off heat, set aside, and keep warm.
5 In a deep pot, heat enough oil for deep-frying. Pat pork dry with paper towels. Season with remaining salt, making
sure to distribute evenly on all sides. When the oil is hot enough, add boiled pork belly and deep-fry until all sides are
golden and crisp, about 8 to 10 minutes on each side. Drain on paper towels and let it cool down a little. Slice Into
bite-sized portions.
6 To assemble, place rice on a serving platter and top with lechon kawali.

Sinampalukang Langka
By: Myke "Tatung" Sarthou

This tasty side dish is the perfect complement to grilled or fried Filipino viands. The wonderful tanginess refreshes the
palate and cuts through the richness of meats.
Serves 6
Prep Time 10 minutes
Cooking Time 15 minutes
4 cups unripe jackfruit (langka),
peeled, cored, and cut into
1 1/2-inch strips2 cups water
4 unripe tamarind pods or
sinigang sa sampalok powder, to taste
1 onion, sliced
1 (1-inch) piece ginger, sliced into 4 pieces
1 finger chili
1/2 cup small shrimp fish sauce (patis), to taste
fresh tamarind leaves for garnish

1 Put jackfruit and water in a stockpot and bring to a boil; cook for 5 minutes or until jackfruit is almost tender.
2 Add tamarind pods, onions, ginger, and chili; cook until tender.
3 Add shrimp and cook until they turn pink. Season with fish sauce. Discard tamarind pods. 4 Remove from heat
and add tamarind leaves. Serve hot.

Spiced Chicken and Salted Fish Fried Rice

By: Myke "Tatung" Sarthou

The spiced chicken is a one-pot dish thats perfect for busy bees. Just add all the ingredients, simmer, and let the
beautiful flavors of the spices infuse the chicken.
Serves 4
Prep Time 20 minutes
Cooking Time 50 minutes

For the spiced chicken

4 leg quarters
1 cup water
1 cup premium soy sauce
1/2 cup brown sugar
4 pieces star anise
1 cinnamon bark
6 cloves

2 laurel leaves
1 thumb-size piece ginger, sliced thickly
8 black peppercorns
For the salted fish fried rice
4 tablespoons vegetable or peanut oil
4 cloves garlic
1 medium onion, minced
1/4 cup dried fish (daing or labahita fillet), fried, then shredded
2 tablespoons rice wine (optional)
6 cups cooked white rice, cooled
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, cooked scrambled then chopped
chopped spring onions

1 Make the spiced chicken: Arrange chicken leg quarters in a pot then add the rest of the ingredients. Simmer over
medium heat for 30 minutes or until chicken is cooked through.
2 Make the salted fish fried rice: Heat oil in a wok. Saut garlic and onions until fragrant. Add dried fish and cook for
30 seconds. Add rice wine and cooked rice; mix together then season with salt and pepper. Add chopped eggs and mix
well. Remove from heat and sprinkle with chopped spring onions.

Sole Fillet with Butter Cream Sauce

By: Angelo Comsti

After a quick pan-frying, simply mix the sauce and voila, youve got an easy main dish to woo someone.
Serves 2
Prep Time 5 minutes
Cooking Time 15 minutes

2 pieces sole fillet

salt and pepper
1 large egg, beaten
1 cup flour
For the sauce
1 stick unsalted butter, cut into cubes
1/2 cup cream
1 teaspoon lemon juice
1 teaspoon chives,chopped
pinch of salt
1 teaspoon Spanish paprika

1 Season fish with salt and pepper. Dip both sides of the fish in egg, then dredge in flour. Shake off excess flour.
2 Fry on each side until golden brown.

3 For the sauce, melt butter chunks in medium heat then slowly pour in the cream, mixing until you reach a thick
consistency. Remove from heat and add the rest of the ingredients. Mix.3 Pour the sauce on top of the fish and
garnish with chives.
4 Serve with brown buttered beans.

Crispy Tilapia Tropicale

By: Rachelle Santos

Your little ones will surely love these crunchy fish fingers tossed in a fruity, tangy sauce. Save time by making the
sauce ahead, just reheat when ready to serve.
Serves 3 to 4
Prep Time 5 minutes
Cooking Time 15 to 20 minutes
For the pineapple sweet-sour sauce
1/2 cup crushed pineapple,
syrup included
1/4 cup water
2 tablespoons sugar
1 tablespoon banana ketchup
1 teaspoon soy sauce
1/2 teaspoon salt
3 tablespoons vinegar
1 1/2 tablespoons
julienned carrots
1 1/2 tablespoons

julienned red bell pepper

1 1/2 teaspoons cornstarch,
dissolved in 1 tablespoon water
3 pieces tilapia (about 825 grams),
filleted and sliced into strips
salt and pepper
oil for deep-frying
leeks, sliced into strips for garnish

1 Make the pineapple sweet-sour sauce: Combine crushed pineapple, water, sugar, banana ketchup, soy sauce, salt,
and vinegar. Bring to a boil then simmer for 5 to 6 minutes. Add carrots and red bell pepper and cook until slightly
soft, about 1 minute. Add dissolved cornstarch and continue to cook until sauce is thick. Set aside.
2 Season tilapia strips with salt and pepper. Deep-fry a few pieces at a time until crispy and golden brown. Drain on
paper towels.
3 Arrange tilapia strips on a serving platter. Pour sauce on top and garnish with sliced leeks.

Garlic Pepper Prawns

By: Myke "Tatung" Sarthou

Whats the simplest way to add flavor to a dish? Season it with bold, exotic spices such as Szechuan pepper and fivespice powder.
Serves 3 to 4
Prep Time 5 minutes
Cooking Time 10 minutes

2 tablespoons butter
6 cloves garlic, minced
3/4 kilo medium-sized prawns
1 tablespoon freshly ground Szechuan pepper
1 tablespoon sugar
1/4 teaspoon Chinese five-spice powder
salt, to taste
juice of 1 lemon

1 Heat a wok over low heat. Add butter and let it brown lightly. Add garlic and saut just until fragrant, being careful
not to burn the butter and garlic.
2 Increase heat to high and add prawns. Season with Szechuan pepper, sugar, five-spice powder, and salt. Cook

prawns quickly, just until they curl and turn pinkish orange. Turn off heat and drizzle lemon juice all over. Transfer to
a platter and serve hot.

Alaska Grilled Salmon ala Crema

By: Alaska Crema

Make your next seafood recipe a little more creamy!

4 pieces salmon steaks
1/4 cup Corn oil
24 pieces Tinned green asparagus (6 pcs per person), drained
4 pieces whole tomatoes
4 pieces potatoes, peeled, shaped into wedges, boiled
salt and pepper
1 piece lemon, sliced into 4 wedges as garnish
1 piece lemon for juice to marinate the salmon
1/2 cup butter
2 cups Alaska Crema All-purpose cream

1 Marinate the salmon steaks with salt, pepper and lemon juice for about 10 minutes.

2 Season the tomatoes with salt and pepper. Coat with corn oil and bake until the skin starts getting browned and
wrinkled. Set aside.

3 Peel, wash and cut the potatoes into desired shape. Boil in lightly salted water and drain, keep hot and set aside.
4 Open the tinned asparagus and pour it into a pan. Heat them and carefully drain them so that they dont break. Set
aside. Keep hot.

5 To make the sauce, heat the butter and add ALASKA CREMA. Simmer for about 1 minute or until it thickens into a
nice saucy consistency. Season lightly with some lemon juice and salt and pepper. If desired, add chopped parsley.

6 Coat the salmon with some corn oil and grill them for about 3 minutes per side or to your desired degree of
doneness. Place in a plate and arrange it with the other vegetables as shown. Top salmon with the ALASKA CREMA
sauce.

Sotanghon-wrapped Prawns with Tomato-Aligue

Sauce
By: Myke "Tatung" Sarthou

This innovative dish proves the versatility of noodles. The thin, delicate vermicelli wrapped around the prawns
provides a fanciful touch and a delightful chewy texture.
Serves 4
Prep Time 15 minutes
Cooking Time 15 minutes

200 grams vermicelli noodles (sotanghon)

16 medium prawns, shelled and deveined
with heads and tails left on
salt and pepper, to season
For the tomato-aligue sauce
2 tablespoons vegetable oil
1 medium onion, minced

2 cloves garlic, minced

1 (2-inch) piece ginger, minced
1 bell pepper, cored and diced
2 finger chilies, cut diagonally
4 tablespoons crab fat or
aligue paste (taba ng talangka)
1/4 cup tomato sauce
4 tablespoons oyster sauce
2 tablespoons sugar
1/4 cup water
2 eggs, beaten
chopped green onions for garnish

1 Preheat a steamer. Soak noodles in lukewarm water until soft, about 5 minutes. Strain and set aside.
2 Season prawns with salt and pepper; wrap noodles around prawns. Arrange on a heatproof platter and steam for 7
to 10 minutes.
3 Make the tomato-aligue sauce: Heat oil in a medium wok or frying pan. Saut onions until soft and caramelized.
Add garlic, ginger, bell peppers, and finger chilies; saut until tender and fragrant. Add the rest of the ingredients
except for the eggs; simmer for 5 minutes. Remove from heat and lightly stir in eggs. Pour sauce over the prawns and
garnish with chopped green onions.
RELATED recipes:
Prawns in Aligue Sauce with Sauteed Kangkong
Shrimp & Squid Aligue Pasta

Orange Chicken
By: Carina Guevara

This sweet-tangy alternative to fried chicken will make the whole family happy. Take the extra step and squeeze the
OJ yourself. Its delicious made fresh! (Bonus, you can release all your day's stress into that one movement.) You can
also use squid, fish fillet, or even pork chops as the star ingredient.
Serves 4
Prep Time 10 minutes
Cooking Time 10 minutes
1/4 kilo deboned chicken thighs,
cut into 2-inch cubes
1/2 cup cornstarch
salt and pepper to taste
oil for deep-frying
For the sauce
1 tablespoon cooking oil
1 cup orange juice
1 tablespoon cornstarch

1 tablespoon water
2 tablespoon oyster sauce
1 tablespoon sesame oil
salt and pepper to taste
1/2 cup orange segments
1 Dredge chicken pieces in the cornstarch and seasoning. Deep-fry until golden brown. Set aside and make the
orange sauce.
2 Make the sauce: In a hot wok, place the oil and orange juice and let simmer for around 2 minutes. Dissolve
cornstarch in water and pour into the simmering juice. Let it boil for 3 minutes. Add the rest of the ingredients
including the orange segments and precooked chicken.

Sweet-Style Beef Steak with Buttered Baby Corn

By: Chin Gallegos of Pio's Kitchen

Instead of baby corn, you can also try broccoli florets or a mix of carrots, corn kernels, and green peas.
Serves 4
Prep Time 5 minutes
Cooking Time 5 minutes

For the marinade

1 clove garlic, minced
2 tablespoons red cane vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sugar
2 tablespoons barbecue marinade
250 grams sirloin beef steak,thinly sliced
canola oil, for frying
1/2 tablespoon butter

100 grams baby corn

salt and ground black pepper, to taste
steamed rice, to serve
toasted black and white sesame seeds (optional)

1 Make the marinade: Combine all ingredients in a large bowl. Add beef and place in the refrigerator to marinate
overnight.
2 Heat oil in a pan over medium to high heat. Reserve marinade and fry beef in the hot pan until caramelized on both
sides.
3 Add reserved marinade and simmer for two minutes. Set aside.
4 In another pan, heat butter. Add corn and stir-fry. Season with salt and pepper.
5 Place rice in a container. Top with beef, baby corn, and pan sauces. Sprinkle sesame seeds on top, if using.
RELATED recipes: Mongolian Beef, Chinese Garlic Beef, Beef with Broccoli

Barbecued Shrimp (adapted from Mr. Bs Bistro

Cookbook)
By: Melanie Jimenez

Shrimps aren't just for making soup. You can also barbecue these for a flavorful taste.
Makes 24 pieces
Prep Time 10 to 15 minutes
Cooking Time 10 minutes

24 large shrimps, peeled

with tails left on
1/4 cup Worcestershire sauce
2 tablespoons black peppercorns,
cracked using a mortar and pestle
3 tablespoons chopped garlic
1 teaspoon Creole seasoning (see tip below)
juice of 1 lemon
4 lemon wedges
8 ounces cold butter, cubed

1 In a large pan, place the shrimps, Worcestershire sauce, pepper, garlic, seasoning, and lemon juice.
2 Stir over medium heat until shrimps begin to turn pink. Add the lemon wedges; stir. Add the butter, cube by cube,
stirring constantly. This will produce a rich, emulsified sauce to coat the shrimp.

3 Serve immediately.
To make Creole seasoning: Combine 2 tablespoons paprika, 2 tablespoons kosher salt or iodized salt, 2
tablespoons garlic powder, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder, 1 tablespoon
cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme. To store, place in an airtight container and
keep in a cool, dark place. Use within three months.
If you liked this recipe, we highly recommend: Spicy Grilled Prawns,
Grilled Curried Prawns, Cajun Shrimps with Sausage Fried Rice

Stuffed Camaron Rebosado

By: Mira Angeles

Here's a tasty variation of the popular Chinoy dish. Remember to refrigerate the pork mixture before frying so that it
stays intact during the cooking process.
Serves 2
Prep Time 1 hour and 30 minutes
Cooking Time 30 minutes

6 large prawns
1/4 kilo ground pork
1 piece Chinese sausage, minced
2 pieces dried shiitake mushroom,
softened in boiling water and minced
2 cloves garlic, minced
1/2 teaspoon sesame oil
2 tablespoons green onions
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
2/3 cup cornstarch

1/3 cup oil for shallow-frying

1 Shell prawns, leaving heads and tails on. Slit the back of each prawn and cut butterfly-style.
2 Combine ground pork, Chinese sausage, shiitake mushrooms, garlic, sesame oil, green onions, soy sauce, sugar,
salt, and pepper in a bowl. Mix egg and cornstarch; combine with the ground pork mixture. Refrigerate for 30
minutes.
3 Top each prawn with the mixture. Refrigerate for 30 minutes.
4 Heat oil in a wok. Fry each prawn until it turns orange and the meat stuffing is cooked through. Drain on paper
towels. Alternatively, you can also bake the prawns in a 350F oven for 30 minutes or until both prawn and stuffing
are cooked through.

Mustasa-wrapped Tilapia in Gata

By: Johanna de Larazzabal-Blanco

Cooking the fish and veggies in coconut milk make the fish soft and tender. You'll need extra rice for this!
Serves 3 to 4
Prep Time 10 minutes
Cooking Time 20 to 25 minutes

3 pieces whole tilapia,

scaled and gutted
sea salt and
freshly cracked black pepper, to taste
8 cloves garlic,
peeled and smashed
1 50-gram piece of ginger,
peeled and sliced
1 bundle mustasa leaves or mustard greens
1 white onion, sliced
1 (400-ml) can coconut milk
1 1/2 to 2 tablespoons patis,
plus more to taste

steamed rice, to serve

1 Sprinkle the fish with salt and pepper inside and outside the cavity. Stuff the cavities of the fish with 1 garlic clove
and a couple slices of ginger each. Wrap each tilapia in mustasa leaves. Depending on the size of your leaves, this
could take 2 to 3 leaves for each fish.
2 In a heavy-bottomed pot, scatter the onion slices as well as the remaining garlic and ginger. Lay the prepared
tilapia over the aromatics in one layer. Tuck the rest of the mustasa leaves between and on top of the fish.
3 Pour coconut milk over the fish and drizzle patis over.
4 Cover the pot and simmer for 20 to 25 minutes or until the fish is cooked. Check halfway through to make sure
nothing is sticking to the bottom, then ladle some of the sauce over the fish. You'll know the fish is cooked when it
flakes easily at the point of a knife. Taste and adjust seasoning by adding more patis, if needed. Serve with steamed
rice on the side.
Spicy tip: You can give this dish a spicy kick by adding one or two pieces of siling mahaba or siling pangsigang(our
local long green chili). Just tuck the sili in between the fish before cooking.

Sweet and Sour Meatballs

By: Elaine P. Lim

We made your favorite ulameven speedier to prepare. Heres a delicious quick-fix dinner for times when you just
dont have enough time.
Serves 4 to 5 Prep Time 10 minutes Cooking Time 10 to 15 minutes
12 pieces store-bought or leftover meatballs (cooked)
1/4 cup water
1/4 cup orange marmalade
1/4 Italian dressing
1 tablespoon soy sauce
1 teaspoon grated ginger
1 tablespoon minced garlic
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 In a bowl, combine water, marmalade, dressing, soy sauce, ginger, and minced garlic.
2 Transfer to a large skillet. Add meatballs. Cook, covered, for about 5 minutes over medium heat.

3 Add the bell peppers. Cook for another 5 minutes or until sauce is thickened and meatballs are heated through; stir
occasionally.