Burong Mustasa

(Pickled Flat Mustard Greens)

Ingredients

 8 ounces fresh flat mustard greens

 2 tablespoons coarse sea salt
 3 tablespoons rice
 1 ½ cups water

Instructions

1. Wash the flat mustard leaves and pat dry. Soak under the sun for 1 hour or until
wilted.
2. Meanwhile, prepare the rice water by combining rice and water in a pot. Cover
and cook the rice in medium heat until soft.
3. Combine salt and mustard leaves in a bowl. Gently mash the mixture. Arrange in
a resealable jar.
4. Place a mesh strainer over the jar. Pour the rice water from the pot. Note: the soft
rice should be filtered by the mesh. We only need the water for this process.
5. Cover the jar. Let it stay in room temperature for 4 to 6 days.
6. Serve as an appetizer or use an ingredient to cook fish, egg, and other dishes.
You can stock it in cooler temperature (50 to 55F) for the flavor to develop
further.
7. Share and enjoy!
 Super Tender Juicy Chicken Nuggets

Ingredients

 1½ lbs. boneless chicken breast, sliced into strips

 2 eggs, beaten
 ½ cup all-purpose flour
 ¾ cups bread crumbs
 1½ teaspoons salt
 2 cups cooking oil

Instructions

1. Rub salt all over the chicken.

2. Arrange the chicken in resealable bags. Vacuum seal using the water
displacement method.
3. Sous Vide cook for 1½ hours at 140F.
4. Slice the cooked chicken breasts into squares.
5. Place the each piece in a small oval cookie cutter and mold by pressing it using
your thumb.
6. Heat oil in a pot.
7. Dredge each chicken nugget in flour then dip in beaten egg. Roll over
breadcrumbs until coated.
8. Heat oil in a cooking pot.
9. Once the oil gets hot, quickly deep fry the nuggets in medium heat until the color
turns golden brown. This will take around 2 minutes. Note: No need to fry the
chicken longer as the inside is already pre-cooked.
10. Arrange the tender juicy chicken nuggets in a plate lined with paper towel.
11. Serve with your favorite dip. Share and enjoy!
 Cheesy Crab and Corn Nachos

Ingredients

 1 large bag blue tortilla chips

 1 lb. fresh crab meat
 1 cup whole kernel corn (canned)
 1 cup shredded sharp cheddar cheese
 4 tablespoons cup green onion, chopped

Cheese sauce ingredients

 1 cup shredded sharp cheddar cheese

 ¼ cup all-purpose flour
 2 cups fresh milk
 1 (10 oz.) can chopped tomato with green chilies, drained
 ¼ cup butter
 ¼ teaspoon salt
 ⅛ teaspoon cayenne pepper powder

Instructions

1. Prepare the cheese sauce by melting butter in a sauce pan.

2. Stir-in flour. Cook in medium heat while gently stirring for 1 minute.
3. Gradually pour water. Continue to stir until the texture becomes smooth.
4. Add tomato with chilies, cheese, salt, and cayenne pepper. Stir until all
ingredients are well blended. Set aside.
5. Preheat oven to 375F
6. Arrange the blue corn tortilla chips over a baking dish or tray. Alternately
arrange crab meat and corn. Pour the cheese sauce over and then top with
cheddar cheese.
7. Bake for 9 minutes.
8. Remove from the oven and top with green onion.
9. Serve. Share and enjoy!
 Kilawing Tuna with Coconut Cream

(Filipino Fish Ceviche)

Ingredients

 ½ lb. tuna, cut into cubes

 ½ teaspoon salt
 ⅛ teaspoon ground black pepper
 2 thumbs ginger. minced
 1 small red onion, chopped
 5 pieces Thai chili chopped
 2 pieces Jalapeño, chopped
 Juice from 8 limes (or 12 calamansi)
 ½ cup coconut cream

Instructions

1. Arrange the cubed tuna in a bowl.

2. Add salt, ground black pepper, ginger, onion, chili peppers, and lime juice. Mix
well. Refrigerate for at least one hour.
3. Pour the coconut cream into the bowl. Stir until all ingredients are well blended.
4. Serve chilled. Share and enjoy!
 Tuna Salad Over Crackers

Ingredients

 1 can (6-oz) albacore tuna in water, drained

 5 tablespoons mayonnaise
 1 tablespoon minced onion
 2 teaspoons minced celery
 1 teaspoon superfine mustard powder
 A dash of ground black pepper
 A dash of salt
 1 pack of soda crackers or snack cracker

Instructions

1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the
ingredients together.
2. Add mayonnaise and mustard powder. Continue to mix. Taste the mixture and
add salt and pepper as needed. Make sure that the ingredients are well blended.
3. Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture and top over
crackers.
4. Serve. Share and enjoy!
 Crispy Bagbagis

(Crispy Deep Fried Pork Intestine)

Ingredients

 2 lbs. pre-cleaned pork large intestines

 5 tablespoons coarse rock salt
 5 pieces dried bay leaves (dahon ng laurel)
 1 tablespoon whole peppercorn
 Water for boiling
 3 cups cooking oil

Instructions

1. Clean the intestines well with running water.

2. Boil water in a large pot.
3. Once the water starts to boil, add the intestines. Boil for 15 minutes. Discard the
water. Pour a clean batch of water on the pot. Boil with the intestines for 15 to 20
minutes. Discard one more time.
4. Pour the third batch of water in a pot. Let boil. Add 3 tablespoons rock salt, bay
leaves, and peppercorn. Continue to boil in low to medium heat for 1 hour.
Remove the intestine and let cool.
5. Cut the intestines crosswise into small pieces. Rub the remaining salt all over
these and let it stay for 5 minutes.
6. Heat the oil in a large pot. Once the oil gets hot, deep-fry the intestines until
crispy.
7. Remove the crispy intestines from the pot and arrange in a serving plate.
8. Serve with spicy vinegar. Share and enjoy!
 Drunken Mussels Recipe

Ingredients

 2½ lbs. mussels, cleaned

 2 cups white wine (Pinot Grigio)
 3 teaspoons minced garlic
 ¼ cup butter
 ¼ teaspoon salt
 ¼ cup chopped parsley
 1 lime, wedged

Instructions

1. Melt butter in a pan.

2. Once the butter melts and starts to get hot, add the garlic. Continue to cook in
low to medium heat until the garlic turns light brown. Do not cook in high heat
because the butter can get burnt.
3. Pour-in the white wine. Let boil. Continue to cook and liquid evaporate until it
reduces to half.
4. Add the mussels. Stir. Cover and cook for 10 minutes in medium heat.
5. Add salt and chopped parsley. Stir. Cook for 2 minutes.
6. Transfer to a serving plate. Serve with lime wedges.
7. Share and enjoy.
 Fried Embutido Recipe

Ingredients

 1 serving cooked embutido (pork or chicken), sliced into serving

pieces
 2 fresh eggs
 ⅛ teaspoon salt
 ⅛ teaspoon ground black pepper
 4 tablespoons cooking oil

Instructions

1. Crack the eggs in a bowl. Add salt and pepper. Beat until all
ingredients are well blended. Set aside.
2. Heat the cooking oil in a pan.
3. While the oil is starting to heat-up, dip the sliced embutido into the
beaten egg mixture.
4. Arrange the egg-coated embutido in the frying pan.
5. Fry in medium heat for 2 to 4 minutes per side. Make sure to turn the
embutido over if it starts to turn brown.
6. Transfer to a serving plate. Serve with ketchup.
7. Share and enjoy!
 Deviled Egg Recipe

Ingredients

 3 pieces hard boiled Eggs

 1 tablespoon mayonnaise
 1 tablespoon Dijon mustard
 1 teaspoon paprika
 1 tablespoon chopped dill

Instructions

1. Slice the eggs in half lengthwise. Remove the egg yolk and put it in a
bowl.
2. Mash the egg yolks using a fork.
3. Add the mayonnaise and Dijon mustard. Mix well.
4. Arrange the egg whites in a plate. Scoop equal amounts of the
mixture into the center of each sliced eggs. Sprinkle some paprika on
top.
5. Garnish with chopped dill.
6. Serve. Share and enjoy!
 Crispy Tilapia Sticks Recipe

Ingredients

 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
 ½ teaspoon garlic powder
 ½ teaspoon onion powder
 1 teaspoon sea salt
 ¼ teaspoon ground black pepper
 2 eggs, beaten
 1 cup Panko breadcrumbs
 2 cups cooking oil

Instructions

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a
bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to
heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko
breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs
and for better coating, you can place the breadcrumbs in a container with cover.
Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover
it, and then shake the container back and forth. You will see that the tilapia will
be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the
color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a
plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh
ranch dressing. You can also serve this with tartar sauce.
8. Share and enjoy!
 Chicken Dynamite Lumpia Recipe

Ingredients

 1 lb. ground chicken

 1 teaspoon garlic powder
 1 teaspoon onion powder
 ¼ teaspoon ground black pepper
 ½ teaspoon salt
 1 cup bread crumbs
 10 pieces long green pepper (siling pansigang or finger peppers)
 Lumpia wrappers
 1 cup Panko bread crumbs
 2 eggs
 1 ½ cups cooking oil

Instructions

1. In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece
egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.
2. Arrange the long green pepper in the middle of the lumpia wrapper. Cover the
pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper
and chicken mixture.
3. Heat the cooking oil in a frying pan.
4. While the oil is being heated, beat an egg in a wide bowl.
5. Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs.
Make sure that the lumpia is fully coated with crumbs.
6. Gently place each piece of lumpia on the frying pan. Fry in low to medium heat
for 5 to 6 minutes per side or until the color of the outer part turns golden brown.
Note: the oil should be hot enough to fry the lumpia, but not too hot to the point
of quickly browning the bread crumbs (250F is good enough). Otherwise, there is
a possibility that the chicken will be somewhat raw.
7. Transfer to a plate line with paper towels. This will absorb the oil.
8. Arrange in a serving plate.
9. Serve. Share and enjoy!
 Filipino Chicken Macaroni Salad Recipe

Ingredients

 1 lb. elbow macaroni

 1 lb. chicken
 ¾ cup light mayonnaise
 1 (20 oz.) can pineapple tidbits, drained
 ¾ cup minced carrots
 ¾ cup raisins
 1 cup shredded sharp cheddar cheese
 ¼ teaspoon garlic powder
 4 cups water
 Salt and pepper to taste

Instructions

1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then
put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the
chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your
clean hands. Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set
aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of
pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well
and then taste. Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the
mixing bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
 9. Serve. Share and enjoy!

Easy Tuna Kilawin Recipe

Ingredients

 10 ounces fresh (or fresh frozen) ahi tuna, cubed

 Juice from 3 pieces lemon
 6 pieces Thai chili, chopped
 ¼ teaspoon garlic powder
 ½ teaspoon ginger powder
 ¼ teaspoon granulated white sugar
 ¼ teaspoon salt
 A dash of ground black pepper (optional)

Instructions

1. Combine lemon juice, salt, garlic powder, ginger powder, and sugar.
Mix well.
2. Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture
and gently toss until all the ingredients are well blended.
3. Add the chopped chili and ground black pepper. Gently toss. Cover
and place inside the fridge for at least 1 hour.
4. Serve chilled. Share and enjoy!
 Grilled Mussels Recipe

Ingredients

 1 lb. mussels
 1 medium plum tomato, diced
 1 large yellow onion, minced
 2 teaspoons minced garlic
 2 tablespoons tomato paste
 4 tablespoons bread crumbs
 2 tablespoons chopped parsley
 1 tablespoon chopped mint
 1 tablespoon olive oil
 1 teaspoon lemon juice

Instructions

1. Clean the mussels and boil in 2 cups of water for at least 2 to 5 minutes.
2. Let the mussels cool. Drain and remove the beard. Set aside.
3. Heat the olive oil in a pan.
4. Sauté the onion until soft
5. Add the garlic and continue to sauté for 1 minute.
6. Add the tomato and tomato paste. Sauté for 1 minute. Transfer to a bowl and let
cool.
7. Meanwhile combine breadcrumbs, parsley, mint, and lemon juice. Mix well.
8. Scoop the sautéed onion, garlic, and tomato mixture and arrange on top of the
mussels. Add the breadcrumbs mixture above.
9. Heat the grill and grill the mussels for 5 to 7 minutes in medium heat.
10. Transfer to a serving plate.
11. Serve as an appetizer.
12. Share and enjoy!
 Crab and Pork Shumai Recipe (Siomai)

Ingredients

 2 lbs ground pork

 12 ounces crab meat
 3 tbsp sesame oil
 1 large egg
 1 medium sweet onion, minced
 1 cup minced carrots
 1 pack won ton wrapper
 ½ teaspoon ground black pepper
 2 tsp salt
 Cooking oil spray
 5 cups water (for steaming)

Instructions

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a
spatula or long wooden spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until
all the ingredients are properly incorporated. You can even mix using your hand
if you feel comfortable doing this.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton
wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top
open. Do this step until you are down with the last shumai. If you need more
guidance on this step, this pork siomai recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai
from sticking. I use Pam cooking oil spray all the time, but feel free to use
whatever brand suits you. If you do not have a cooking oil spray around, you
can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in
between each piece to prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!
 Snails with Spinach in Coconut Milk Recipe

Ingredients

 2 lbs sea snails

 2 cups coconut milk
 1 cup chopped spinach
 2 tablespoons shrimp paste (bagoong alamang)
 1 tablespoon fish sauce (paris)
 1 medium onion, minced
 1 thumb ginger, minced
 1 teaspoon minced garlic
 3 tablespoons cooking oil
 ¼ teaspoon ground black pepper
 1 teaspoon crushed red pepper

Instructions

1. Heat the cooking oil in a cooking pot.

2. Saute the garlic, ginger, and onion when the oil becomes hot.
3. Add-in the ground black pepper and crushed red pepper. Stir.
4. Pour-in the coconut milk. Let boil. Simmer (cook in low heat) for 10 minutes.
5. Add-in the sea snails. Increase the heat to medium. Stir and cover. Cook for 15 to
20 minutes while gently stirring every 3 minutes.
6. Put-in the spinach. Stir and continue to cook for 3 minutes.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!
 Easy Calamari Recipe

Ingredients

 1 lb. calamari rings, soaked in milk for 3 hours

 ½ cup all-purpose flour
 1½ teaspoon salt
 2 teaspoons garlic powder
 2 teaspoons dried parsley flakes
 Lemon wedges
 2 cups cooking oil
 Cooking Procedure

Instructions

1. Combine the flour, salt, garlic powder, and parsley flakes. Mix well and set aside.
2. Heat the cooking oil in a wok or a deep cooking pot.
3. Drain the milk of the calamari. Dredge the calamari rings one-at-a-time on the
flour mixture. Make sure that the calamari ring is completely coated with the
mixture.
4. Deep fry the coated calamari rings on hot oil for 2 minutes or until the calamari
turns light brown.
5. Strain the calamari from the wok or cooking pot using a skimmer or strainer. Let
the excess oil drip.
6. Transfer the fried calamari in a serving plate.
7. Serve with lemon wedges.
8. Share and enjoy!
 Panara Recipe (Deep Fried Shrimp Wonton)

Ingredients

 2 cups chopped bottle gourd (upo)

 10 pieces medium shrimp (shells and head removed), chopped
 1 medium yellow onion, minced
 1 teaspoon garlic powder
 2 cups cooking oil
 15 pieces square wonton wrapper
 1 egg, beaten
 Salt and pepper to taste

Instructions

1. Prepare the filling by heating 2 tablespoons of cooking oil in a pan.

2. Saute the onion. Add the shrimp and cook for 1 minute.
3. Put-in the chopped upo. Put-in the garlic powder. Stir and cook for 3 to 4
minutes.
4. Add salt and pepper to taste. Stir.
5. Transfer to a plate. Let the temperature cool down.
6. Wrap the mixture in the wonton wrapper. Do this by first lining the sides of the
wrapper with beaten egg. Dip your finger into the beaten egg and run it through
the side of the wrapper. Scoop about a tablespoon of mixture and place it in the
middle of the wrapper. Fold the wrapper such that a triangular shape is formed.
Press the sides to seal. Do this procedure until the entire mixture is consumed.
7. Heat the remaining oil in a cooking pot.
8. Deep fry the wontons with filings until the color turns medium to golden brown.
9. Transfer to a serving plate. Serve!
10. Share and enjoy!
 Chicken Siomai

Ingredients

 2 lbs ground chicken

 ¾ cup minced shrimp
 ¼ cup sesame oil
 2 tablespoons olive oil
 1 cup minced white mushroom
 2 teaspoons chicken powder
 1 large yellow onion, minced
 1 cup minced carrots
 ½ teaspoon ground black pepper
 1 teaspoon garlic powder
 2 teaspoons salt
 1 egg
 A pack of wonton wrappers
 4 to 6 cups water

Instructions

1. In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots,

onion, chicken powder, ground black pepper, garlic powder, salt, sesame oil, and
egg. Mix well using a spatula.
2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture
and place it in the center of the wrapper. Wrap the mixture by folding the sides
until the meat mixture is enclosed. Do this step until the mixture is consumed.
3. Pour the water in a steamer. Bring it to a boil.
4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease
the steamer using a cooking spray or by rubbing with cooking oil. This will
prevent the wrapper from sticking.
5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size
of the siomai.
6. Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
7. Share and enjoy!
 Atcharang Labanos

Ingredients

 3 medium daikon radish

 1 medium red onion, sliced
 1½ cup cane or white vinegar
 3 teaspoons whole peppercorn
 4 tablespoons granulated white sugar
 3½ tablespoons sea salt

Instructions

1. Slice the daikon crosswise as thin as possible.Use a mandolin slicer for better
results.
2. Sprinkle 3¼ tablespoons of salt over the daikon. Mix well. Leave for 30 minutes.
Put the daikon in a colander and wash with running water. Let the water drip.
3. Meanwhile, combine vinegar, ¼ teaspoon salt, sugar and whole peppercorn. Mix
well and then microwave for 30 seconds. Set aside.
4. Arrange the daikon and onion in a pickling jar. Pour-in the vinegar
mixture.Cover the jar and refrigerate for 3 days.
5. Serve as side dish during lunch or dinner.
6. Share and enjoy!