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• Egg Drop Soup
• Miso Soup
• Avocado Corn Salad
• Macaroni Salad
• Chicken Adobo
• Filipino Pork Adobo
• Filipino Fried Steak
• Fish Fillet
• Leche Flan
• Brazo De Mercedes

Egg Drop Soup

To make thin streams or ribbons. In a wok or saucepan. Garnish with green onion and serve. White Pepper Salt (to taste) A few drops of Sesame Oil (optional) Procedure 1. 2. . stir the egg rapidly in a clockwise direction for one minute. 3. Add the white pepper and salt. gently stir the eggs in a clockwise direction until they form.Yield: 3-4 Servings Preparation Time: 5 Minutes Cooking Time: 10 Minutes Ingredients 2 Eggs (lightly beaten) 4 cups Chicken Broth or Chicken Stock 1-2 Green Onions (minced) ¼ tsp. bring the 4 cups of chicken broth or chicken stock to a boil. Very slowly pour in the eggs in a steady stream. and the sesame oil if using. To make shreds. Cook for about another minute.

Pour the dashi into a large sauce pan.2 oz of dried wakame in a small bowl. Meanwhile put the 5 grams or 0. and add enough .Miso Soup Yield: 4 servings Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients 5 g dried seaweed (wakame) 120 g fresh soft tofu or long life silken tofu 400 ml dashi OR 400 ml (14. place it on the hob and turn the heat up high 2.1 fl oz) of water and ½ tsp powdered dashi 1 ½ tbsp miso paste 2 medium spring onions 1 measuring jug 1 saucepan 1 small bowl 1 cup 1 tablespoon 1 teaspoon 1 sharp knife 1 chopping board Procedure 1.

or half an inch square. 6. Add it to the saucepan and turn the heat down. add to the bowl and serve. use chopsticks for the solid ingred . The seaweed will soak up the water and expand. Do not let it boil as this will impair the flavours. or less depending on your taste. or as a nutritious breakfast. 5. Turn off the heat and ladle the soup into individual bowls. To enjoy it the authentic way. Put one and a half tablespoons of miso paste in a cup. 4. Finally. 120 grams or 4oz is a good guide for this recipe but you can add more. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir. Traditionally Miso soup is eaten at the end of a meal. 3. chop the spring onion. water to cover it well. add enough spoonfuls of dashi from the pan to melt it. Cut the tofu into cubes of about 1 cm. Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients.

Avocado Corn Salad Yield: 3.4 servings Preparation Time: 15 minutes .

Macaroni Salad Yields: 6 servings Preparation Time: 5 minutes Cooking Time: 12 minutes . stir in dressing. Cover and refrigerate until serving.Ingredients 2 cups sweet corn 3/4 cup chopped tomato 1/2 cup chopped green pepper 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup prepared Ranch salad dressing Directions 1. combine vegetables. In a large salad bowl.

Stir in pasta and celery. . chopped 2 tablespoons dill pickle juice Salt and pepper 1/2 teaspoon paprika 1/4 cup celery. Cook the pasta according to box directions. In a large mixing bowl. Rinse under cold water and drain thoroughly. Serve cold. dill pickle juice. pepper. add a small amount of mayonnaise. dill pickle. If the dish becomes dry. chopped Procedure: 1. and paprika.Chill time: 4. Toss again before serving.24 hrs. salt. Ingredients: 1 (8-ounce) package elbow macaroni 1 tablespoon prepared mustard 2/3 cup mayonnaise 1/4 cup dill pickle. blend together mustard. Cover and chill for 4 to 24 hours. mayonnaise. 2.

Chicken Adobo Yields: 2 servings Preparation Time: 30 minutes .

Cover the pan. saute garlic and onion. 4. Bring to a boil.Ingredients 4 medium sized chicken (can either use breast. thigh. In a pan. quartered shopping list 3-5 gloves of garlic. crushed and chopped shopping list 1 medium sized onion. 5. 7. 2. Let it simmer for 5 minutes until sauce has reduced and thickens. chopped shopping list 1 cup of water (250 ml) shopping list 1/3 cup soy sauce shopping list 1/3 cup vinegar (i prefer cane vinegar) shopping list 1 tsp cornstarch (dissolved in 1 Tbsp water) shopping list 1 bay leaf Procedure: 1. Drop the potatoes into the pan and cook until tender. soy sauce and vinegar. Adjust soy sauce and vinegar according to taste. wings) shopping list 2 big potatoes. 3. 6. and bay leaf. . Season with salt and pepper. Stir everything before adding the cornstarch mixture. Pour in water. Add chicken and cook for 2 minutes.

and bay leaves in a large saucepan. Stir together the vinegar. cover. garlic. and simmer until the pork is tender. trimmed (optional) Procedure: 1. 3. and bring to a boil over high heat. Reduce heat to medium-low. Add the cubed pork. . 2. about 2 1/2 hours. soy sauce.Filipino Pork Adobo Yields: 6 servings Preparation Time: 20 minutes Cooking Time: 2 hours and 30 minutes Ingredients: 1 cup distilled white 1 teaspoon fresh- vinegar ground black pepper 1 cup soy sauce 2 1/2 pounds lean 1/2 cup ketchup pork. cut into 1 inch 1 tablespoon minced cubes garlic 1 pound small green 3 bay leaves beans. ketchup. Stir occasionally.

add them during the last half hour of cooking. minced 2 large onions. 4. cut into rings 2 tablespoons cooking oil . If using the green beans. Filipino Fried Steak (Bistek Tagalog) Yields: 2 servings Prep Time: 45 mins Cooking Time: 30 mins Ingredients 1 lb beef sirloin or 1 lb beef tenderloin. sliced 1/4- inch thick 8 tablespoons kalamansi juice (native lemon) 1/2 cup dark soy sauce (regular kikkoman's) freshly-ground pepper 2 teaspoons garlic.

if it's too sour. 2. Cut up the beef into about 1/4" strips. In the same pan. Remove from skillet and set aside. 5. add soy sauce. Adjust the sauce with more soy sauce or juice. to suit your taste. 4. When all the beef has been browned. Balance out the flavors. Remember you can also adjust near the end of cooking the beef. water Procedure: 1. Heat a (non-reactive) skillet. Add one tablespoon of oil. . Taste it. and garlic. 6. Season the meat with gound pepper. heat one tablespoon of oil. Pan-fry the beef working in batches. 3. or some water. arrange the onion rings on top. Let sit in the marinade for at least 30 minutes. After adding soy sauce always let it cook a little. In a nonreactive bowl (non-metal). if it's too salty. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Pound it with a meat tenderizer (optional). Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. remove after browning on both sides. Slide the beef slices onto a serving plate. mix kalamansi juice. soy sauce. pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. add more juice. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).

Fish Fillet (in pineapple honey sauce) Yields: 4 servings Preparation time: 20.25 minutes Cooking Time: 15 minutes .

peeled.Ingredients 1-1/4 cups (300 mL) Panko bread crumbs or corn flake crumbs 8 oz (250 g) skinless white fish fillets 12 large shrimp. Cut fish into about 3. 4. In a shallow bowl. In a large dry skillet over medium 1/2-inch (7. for about 3 min or until golden brown. Transfer to a bowl. whisk egg with 2 tbsp (30 mL) of the Milk. Rinse fish. Stir 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper into crumbs.5 by 1 cm) strips. toast Panko crumbs. Butter 2 large baking sheets. Trim off tough muscle from scallops. 3. Preheat oven to 450°F (230°C) with racks in upper and lower thirds. shrimp and scallops. tails-on if desired 8 sea scallops 1 egg 1 cup (250 mL) Milk. divided Salt and pepper 2 tbsp (30 mL) all-purpose flour 2 tsp (10 mL) grated orange or lemon zest 1/4 cup (50 mL) freshly squeezed orange or lemon juice 1 tbsp (15 mL) chopped fresh dill 1/2 tsp (2 mL) Dijon mustard Preparation: 1. . 2. let cool. pat dry. stirring.

whisk flour and 1/4 tsp (1 mL) each. Meanwhile. Shake off excess crumbs. Repeat with shrimp.5. Cook over medium heat. whisk in zest and juice. whisking constantly. in a small saucepan. . placing on 2nd sheet. Working in batches. salt and pepper into remaining Milk. Remove from heat. add about 5 pieces of fish and scallops first into egg mixture then add to crumbs and toss to coat. Bake both for about 5 min or until crisp and fish and seafood are firm and opaque. Discard excess egg and crumbs. for about 5 min or until thickened. Serve immediately on the side with fish and seafood for dipping. Bake fish and scallops on top rack for 3 min. move to lower rack and place shrimp on top rack. 6. place on 1 baking sheet. 7. dill and mustard.

Leche Flan .

Mix well the evaporated milk. condensed milk. In a saucepan. Bake for about 45 minutes. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval. round or square. 4. Cover moulds individually with aluminum foil. mix the sugar & water. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Pre-heat oven to about 370 degrees before baking. Bring to a boil for a few minutes until the sugar caramelize. egg yolks and vanilla by hand or blender. place the moulds on a larger baking pan half filled with very hot water. 3. . 6.Preparation time: 30 minutes Estimated cooking time: 1 hour Ingredients: 1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For the caramel: 1 cup sugar 3/4 cup water Preparation: 1. Before baking the Leche Flan. Spread the caramel on the bottom of the moulds. 5. Steam for about 20 minutes OR 7. 2.

Let cool then refrigerate. 9. Brazo De Mercedes Yields: 8 servings Preparation Time: 15 minutes . 8. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.

Cooking Time: 50 minutes Ingredients: Filling Meringue 5 cups milk 10 egg whites 1 cup sugar 1 cup sugar 2 tablespoons 1 teaspoon vanilla unsalted butter extract 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts .

beating constantly. 9. 6. stirring constantly. Add sugar. butter and vanilla extract. Stir in vanilla. 5. 13.Procedure: 1. . Add cashew nuts and continue cooking entire mixture over low heat. stirring constantly. Gradually add 1 cup sugar. 8. 10. Beat egg yolks in mixing bowl. 14. until mixture has consistency of a paste. 12. 3. simmer milk over low heat until reduced to 2 cups. Remove from heat. Bake until lightly browned and set. gradually add milk mixture by spoonfuls. 4. 11. Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. In a saucepan. beating continuously. Set aside to cool to warm (remaining at spreading consistency). Beat egg whites until stiff. Preheat oven to 400°F. 2. To egg yolks. Stir well to avoid curdling. 7.

Spread filling evenly on top of meringue and roll into a log. 16. Brush with butter and brown again .15.