Banagan, Dwayne James L.

TLE
10 – Descartes
Soup:
1. La paz Batchoy

Ingredients
 3 pounds pork bones
 2 pounds beef bones, with marrow
 water
 1/2 pound pork shoulder
 1/2 pound pork intestines, cleaned
 1/2 pound pork liver
 1 red onion, peeled and minced
 2 cloves garlic, peeled and minced
 1 tablespoon sauteed shrimp paste
 2 tablespoons sugar
 1/4 teaspoon MSG
 rock salt and pepper
 2 package (16 ounces each) fresh miki noodles

Instructions
1. In a deep pot, bring enough water to cover bones to a boil. Add bones and boil,
skimming scum that floats on top, for about 10 minutes. Drain bones and discard liquid.
2. Under cold running water, rinse bones to rid of any scum. Rinse pot. Return the bones to
the pot and enough cold water (about 10 to 12 cups) to cover. Bring to a boil, skimming
scum that floats on top. Lower heat, cover, and simmer for about 2 hours.
3. Using a colander, strain broth. Scrape off any attached meat from the bones and set aside.
Using a small spoon, scoop out marrow from beef bones and set aside. Discard the bones.
4. Return broth to the pot and bring to a boil. Add pork shoulder and pork intestines. Cook for
about 30 to 40 minutes or until tender. With a slotted spoon, remove from pot and allow to
slightly cool to touch. Slice into strips and set aside.
5. Add liver to pot and cook for about 7 to 10 minutes. With a slotted spoon, remove from pot
and allow to slight cool to touch. Slice into strips and set aside.
6. Add onions and garlic to the pot of hot broth. Cook for about 2 to 3 minutes or until onions
and garlic are softened.
7. Add shrimp paste and stir until dispersed. Add sugar and MSG. Season with rock salt and
pepper to taste.
8. In a saucepot, bring about 3 quarts of water to a boil. Using a strainer basket, submerge
noodles for about 30 to 40 seconds. Drain well and divide into serving bowls.
9. Ladle hot broth over the noodles. Top with sliced pork, intestines, liver, and any scrap meat
from bones. Divide bone marrow into each bowl, if desired.
10. Garnish with chicharon, fried garlic bits, and green onions.
11. Crack a raw egg into each bowl, if desired. Serve hot.
 2. Crab and corn

Ingredients
 4 cups chicken broth
 1 tablespoon seafood soup base
 1 cup crab meat, flaked
 1 cup corn kernels
 1/4 cup imitation crab, chopped
 salt and pepper to taste
 2 tablespoons cornstarch
 1/4 cup water
 1 egg
 green onions, chopped

Instructions
1. In a pot over medium heat, combine chicken broth and seafood base and bring to a boil,
stirring until seafood base is dissolved.
2. Add crab meat, corn, and imitation crab. Continue to cook for about 1 to 2 minutes. Season
with salt and pepper to taste.
3. In a bowl, combine cornstarch and water and stir until smooth.
4. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a
boil for about 1 to 2 minutes, stirring regularly.
5. Break the egg into the pot and with a fork, stir until the egg is dispersed. Continue to cook
for 1 minute or until the egg is set.
6. Ladle soup into bowls and garnish with green onions. Serve hot.

3. Chicken Sotanghon

Ingredients

 1 1/2 lbs. chicken breast
 1 piece Knorr Chicken Cube
 2 1/2 ounces sotanghon noodles
 7 cups water
 1 piece dried bay leaves
 1 1/2 cups cabbage shredded
 1 piece carrot julienne
 1/2 cup scallions chopped
 2 stalks celery chopped
 1 piece onion chopped
 5 cloves garlic minced
 2 tablespoons garlic roasted
 Fish sauce and ground black pepper to taste
 3/4 cups annatto water
  3 tablespoons cooking oil

Instructions

1. Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken
breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken
from the pot and put in a clean plate. Let it cool down. Save the chicken stock.
Shred the chicken and set aside. 
2. Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute
until onion softens. 
3. Put the shredded chicken in the pot and then saute for 2 minutes.
4. Pour chicken stock and let boil.
5. Add Knorr Chicken Cube. Stir.
6. Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
7. Put carrots and cabbage into the pot. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper.
9. Put some roasted garlic and chopped scallions. Stir.
10. Transfer to a serving bowl. Serve. Share and enjoy!

4. Nilagang baka

Ingredients

 2 lbs. beef sirloin cubed
 2 bunches baby bok choy or pechay
 1 piece cabbage
 6 pieces Saba banana halved
 4 pieces baking potato quartered
 1 piece white onion halved
 4 staks celery chopped
 1 piece star anise
 4 cups beef broth
 4 cups water
 Salt and pepper to taste

Instructions
 1. Combine the water and beef broth in a large cooking pot. Bring to a boil.
2. Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot
and continue to boil for 20 minutes.
3. Remove the onion, star anise, and celery from the boiling liquid using a skimmer or
a strainer. You can discard these ingredients.
4. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You
can add more water if necessary.
5. Put-in the saba banana and potatoes. Cook for 10 minutes.
6. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
7. Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook
the vegetables.
8. Transfer to a serving bowl.
9. Serve. Share and enjoy!

5. Sopas

Ingredients

 12 oz. chicken breasts boneless
 ½ piece cabbage sliced
 3 stalks celery chopped
 1 piece onion  diced
 3 pieces hotdog sliced
 ¾ cups carrots diced
 12 oz. evaporated milk
 1 ½ cups elbow macaroni
 2 teaspoons minced garlic
 1 piece Knorr Chicken Cube
 6 to 8 cups water
 3 tablespoons cooking oil
 Salt and ground black pepper to taste

Instructions

1. Boil 3 cups water in a medium pot. Add the chicken breasts.

 2. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if
needed.
3. Separate the chicken from the water. Let the chicken cool down and then shred. Set
both shredded chicken and water aside.
4. Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion,
celery, and carrot. Continue to sauté for 2 to 3 minutes.
5. Add the shredded chicken. Stir and cook for 1 minute.
6. Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also
pour the remaining water. Let boil.
7. Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
8. Put the elbow macaroni in the pot. Cook for 10 minutes.
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if
needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

Sauces:
1. Salsa (Mexican)

Ingredients:

 Fresh Roma tomatoes

 Canned tomatoes
 Fresh Cilantro
 Jalapeno
 Red onion
 Garlic
 Green onion
 Lime
 Chili powder and cumin
 Sugar
 Salt and pepper

Instructions
 1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are
finely chopped.
2. Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few
hours, so if time allows let the flavors marinate together before serving.
3. Store in refrigerator up to 1 week.
2. Teriyaki sauce (Japan)

Ingredients

 1 cup water

 ¼ cup soy sauce

 5 teaspoons packed brown sugar

 1 tablespoon honey, or more to taste

 ½ teaspoon ground ginger

 ¼ teaspoon garlic powder

 2 tablespoons cornstarch

 ¼ cup cold water

Instructions:

Made a double batch. I substituted 1/2 cup of water (1/4 or the called for water) for 1/2 cup of
apple cider vinegar, because I used half of it as a marinade for my chicken, before thickening
the rest. I served it mixed with the chicken that I cubed and marinated with the sauce and
cooked with sesame oil. If you are new to using sesame oil, it has a very low flash point, so use
half sesame oil and half some other oil. I use canola. After the chicken was cooked, I added a
can of pineapple chunks, drained, and half of the thickened sauce and simmered for about 3
minutes, just to get everything hot again (pineapple was room temperature) and incorporated,
stirring once or twice. The other half of the sauce had on the side. This was all served over
white rice, cooked in chicken broth with a little ginger added.
3. Chimichurri (Argentina)

INGREDIENTS

 1/2 cup olive oil
 2 tablespoons red wine vinegar
 1/2 cup finely chopped parsley
 3-4 cloves garlic , finely chopped or minced
 2 small red chilies , or 1 red chili, deseeded and
finely chopped (about 1 tablespoon finely chopped
chili)
 3/4 teaspoon dried oregano
 1 level teaspoon coarse salt
 pepper , to taste (about 1/2 teaspoon)

INSTRUCTIONS

1. Mix all ingredients together in a bowl. Allow to sit for 5-

10 minutes to release all of the flavours into the oil
before using. Ideally, let it sit for more than 2 hours, if
time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a
marinade, but choose to baste our meats with chimichurri instead. However, you can use it
as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

4. Tzatziki (Argentina)

Ingredients

 ½ cup finely grated cucumber

 1 cup thick whole milk Greek yogurt
 1 tablespoon lemon juice
 ½ tablespoon extra-virgin olive oil
 1 garlic clove, grated
 ¼ teaspoon sea salt
 1 tablespoon chopped dill
 1 tablespoon chopped mint, optional

Instructions
 1. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill,
and mint, if using. Chill until ready to use.

5. Hoisin Sauce (China)

Ingredients

 1/4 c molasses
 2 Tbsp + 1/2 tsp soy sauce
 2 Tbsp creamy peanut butter
 2 Tbsp rice vinegar, or white wine vinegar
 1/2 tsp garlic powder
 1/2 tsp hot sauce, (or Sriracha or chili paste)
 1 1/2 tsp cornstarch

Instructions

1. In a small saucepan, combine all ingredients except cornstarch. Heat over medium heat until the
molasses and peanut butter have dissolved.
2. In a small bowl, mix the cornstarch with 1 1/2 tsp cold water. Stir until the cornstarch has dissolved.
3. Increase the heat under the saucepan to medium-high and whisk in the cornstarch mixture.
Simmer until the mixture begins to thicken, 1-2 min.
4. Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.)
5. The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry.
6. Store extra sauce in the refrigerator for 1-2 weeks. (The sauce will firm up in the refrigerator, just
give it a good stir before using.)
Stock:
1. Beef Bourguignon (French) Made with beef stock

INGREDIENTS

 1 tablespoons extra-virgin olive oil

 6 ounces (170g) bacon, roughly chopped
 3 pounds (1 1/2 kg) beef brisket, trimmed
of fat (chuck steak or stewing beef) cut into
2-inch chunks
 1 large carrot sliced 1/2-inch thick
 1 large white onion, diced
 6 cloves garlic, minced (divided)
 1 pinch coarse salt and freshly ground
pepper
 2 tablespoons flour
 12 small pearl onions (optional)
 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups
of wine
 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
 2 tablespoons tomato paste
 1 beef bullion cube, crushed
 1 teaspoon fresh thyme, finely chopped
 2 tablespoons fresh parsley, finely chopped (divided)
 2 bay leaves
 1 pound fresh small white or brown mushrooms, quartered
 2 tablespoons butter

INSTRUCTIONS

1. Preheat oven to 350°F (175°C).

2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat
for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish
and set aside.
3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all
sides. Remove to the dish with the bacon.
4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3
minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave
about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season
with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss
well and cook for 4-5 minutes to brown.
5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add
the tomato paste, bullion and herbs. Bring to a simmer on the stove.
 6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is
fall apart tender (adjust the heat so that the liquid simmers very slowly).
7. In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the
remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the
mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with
the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

8. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the
casserole from the oven and carefully empty its contents into the colander (you want to
collect the sauce only). Discard the herbs
9. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the
meat.
10. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any
additional fat which rises to the surface.
11. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon
lightly. 

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it
over medium heat for about 10 minutes, or until reduced to the right consistency.

12. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat
and vegetables.
13. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat
through.

Garnish with parsley and serve with mashed potatoes, rice or noodles.

14. To serve the following day, allow the casserole to cool completely, cover and refrigerate.

The day of serving, remove from refrigerator for at least an hour before reheating. Place
over medium-low heat and let simmer gently for about 10 minutes, basting the meat and
vegetables with the sauce.

2. Dashi Awase (Japanese) Stock made from kombu

Ingredients:

 1 piece kombu (dried kelp) (10 g; 4 inches x 4

inches, 10 cm x 10 cm)
 1 cup katsuobushi (dried bonito flakes) (10 g)
 4 Cups water
Instructions:

 Add the kombu and water to a medium saucepan. If

you have cold brew Kombu Dashi (previous step),
add the Kombu Dashi and hydrated kombu to the
saucepan.
  Turn on the heat to medium low and slowly bring to almost boiling, about 10 minutes.
 Meanwhile, clean the dashi by skimming the foam and debris from the surface.
 Just before the dashi starts boiling gently, remove the kombu from the saucepan (discard or
repurpose in other recipes—suggestions follow). If you leave the kombu in the saucepan, the
dashi will become slimy and bitter. 
 Add the katsuobushi and bring it back to a boil again.
 Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
 Let the katsuobushi sink to the bottom, about 10 minutes.
 Strain the dashi through a fine-mesh sieve over a bowl or measuring cup. Reserve the katsuobushi
and repurpose it; see the suggested recipes that follow. The Awase Dashi is ready to use.

3. Pho (Vietnamese) Made with beef stock

Ingredients

 2 large onions , halved

 150g / 5oz ginger , sliced down the centre
 10 star anise
 4 cinnamon quills
 4 cardamon pods
 3 cloves (the spice cloves!)
 1.5 tbsp coriander seeds
 1.5kg / 3lb beef brisket
 1kg / 2lb meaty beef bones
 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
 3.5 litres / 3.75 quarts water (15 cups)
 2 tbsp white sugar
 1 tbsp salt
 40 ml / 3 tbsp fish sauce (Note 2)
 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)
 3 - 5 brisket slices (used for broth):
 Beansprouts, handful
 Thai basil, 3 - 5 sprigs
 Coriander/cilantro, 3 - 5 sprigs (or more basil)
 Lime wedges*
 Finely sliced red chilli*
 Hoisin sauce*
 Sriracha* (for spiciness)

Instructions
AROMATICS
1. Heat a heavy based skillet over high heat (no oil) until smoking.
2. Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred,
then turn. Remove and set aside.
3. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes. 

REMOVE IMPURITIES:
1. Rinse bones & brisket then cover with water in large stock pot.
2. Boil for 5 minutes, then drain.
3. Rinse each bone and brisket under tap water.

BROTH:
1. Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
2. Add bones and brisket, onion, ginger, Spices
3. Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
4. Cover with lid, simmer 3 hours.
5. Remove brisket (should be fall-apart tender), cool then refrigerate for later.
6. Simmer remaining soup UNCOVERED for 40 minutes.
7. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres /
2.65 quarts (10 cups), if loads more, reduce.
8. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with
spices, savoury and barely sweet.

ASSEMBLE:
1. Prepare rice noodles per packet, just prior to serving.
2. Place noodles in bowl. Top with raw beef and brisket.
3. Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
4. Serve with Toppings on the side!
 4. Rasam (India) Made with a tamarind-based Stock.

 Ingredients:
 1 lemon sized tamarind – approx 1 tablespoon tightly packed seedless tamarind (imli)

 ½ cup warm or hot water – for soaking tamarind

 ½ cup chopped tomatoes or 1 medium-sized tomato

 2 cups water
 10 to 12 curry leaves
 2 pinch asafoetida (hing)
 ½ teaspoon turmeric powder
 1 teaspoon mustard seeds
 2 to 3 dry red chilies – broken and deseeded
 2 tablespoons chopped coriander leaves (cilantro)
 2 tablespoons oil – gingelly oil (raw sesame oil) or any neutral oil
 salt as required

Instructions:

 Heat oil in a pan. Crackle the mustard seeds first.

 Add the curry leaves, red chilies & asafoetida and fry for some seconds until the red chilies deepen their
color.
 Fry on a low flame so that the spices don't burn.
 Than add the tomatoes and saute until the tomatoes soften.
 Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
 Stir and then add the tamarind pulp. Add water and stir well. Season with salt.
 Just let the entire rasam come to a gentle simmer uncovered on low heat.
 Then switch off the fire and add chopped coriander leaves.
 Serve rasam hot as a soup or with steamed rice.

5. Sopa de lima (Mexican) Made with chicken stock

Ingredients
Save Recipe

 2 whole limes, plus 1 more lime for garnish

 1 grapefruit
 1 large white or yellow onion (about 8
ounces; 225g), unpeeled
 1 pound (450g) bone-in, skin-on split
chicken or turkey breasts (about 1 whole
chicken breast or 1/2 small turkey breast)
 8 large cloves garlic, unpeeled, divided
 4 dried Turkish bay leaves
 3 whole cloves
 1 (3-inch) piece cinnamon stick, preferably
Mexican canela
 5 whole allspice berries
 15 whole black peppercorns
 Large pinch dried Mexican oregano
 1 quart (960ml) homemade or store-bought low-sodium chicken stock
 2 Roma tomatoes
 6 tablespoons (90ml) vegetable oil, divided
 1 Hungarian wax pepper (or 1 small green bell pepper), finely minced
 Kosher salt
 6 small corn tortillas, cut into strips
 Small bunch fresh cilantro leaves, roughly chopped
Directions

1. Use a vegetable peeler to remove four 2-inch strips of lime zest and two 2-inch strips of
grapefruit zest. Juice limes and grapefruit, setting aside 2 tablespoons of each juice. (Reserve
remaining juice for another purpose.) Set aside zests and juice.

2. For the Broth: Split onion in half from pole to pole and set one half aside. Place other half in a
large saucepan. Add chicken or turkey, 4 garlic cloves, bay leaves, cloves, cinnamon, allspice,
peppercorns, and oregano. Add chicken broth and top up with water until all ingredients are
submerged. Heat over medium heat until gently simmering. Reduce heat until broth is steaming-
 hot, but not bubbling. Cook, turning chicken occasionally, until center of chicken registers 150°F
(66°C) on an instant-read thermometer, about 30 minutes. Remove from heat.

3. Using tongs, carefully remove chicken from broth and transfer to a bowl. Strain broth through a
fine-mesh strainer into a heatproof container and add lime zests and grapefruit zests. (There
should be at least 1 quart of broth; if not, adjust with water.) Set aside to steep.
4. Meanwhile, for the Sofrito: Thread remaining 4 garlic cloves onto a metal skewer and roast over
the direct heat of a gas flame, turning, until garlic is charred on all surfaces, about 3 minutes total.
Set aside. Using tongs, roast tomatoes over the flame until their skins bubble and peel black,
about 30 seconds. Alternatively, roast garlic in a dry skillet over medium-high heat, tossing
constantly, until charred on most surfaces. Remove garlic and add tomatoes and roast, turning
constantly, until blistered all over.
5. Peel garlic and tomatoes and discard skins. Finely mince both. Finely mince remaining onion
half. Heat 2 tablespoons (30ml) vegetable oil in a large saucepan over medium heat. Add garlic,
tomatoes, pepper, and minced onion, season with a pinch of salt, and cook, stirring frequently,
until sofrito is completely softened but not browned, about 10 minutes.
6. Remove lime and grapefruit zests from broth and discard. Pour broth into pot with sofrito. Add
reserved lime and grapefruit juice and season broth to taste with salt.
7. For the Tortilla Strips: Combine remaining 1/4 cup (60ml) oil and tortilla strips in a nonstick or
cast iron skillet. Heat over medium heat, stirring and tossing frequently, until tortilla strips are
mostly crisp all over, about 3 minutes. Transfer tortilla strips to a paper towel–lined plate to drain.
8. To Serve: Shred chicken or turkey meat into bite-size strips with your fingers or two forks.
Discard bones and skin. Divide meat evenly between serving bowls and top with hot broth. Add a
small handful of tortilla strips and sprinkle with cilantro. Cut half of final lime into wheels and
remaining half into wedges. Add lime wheels to soup and serve immediately with wedges on the
side.