THE
RECIPE
BOOK
TABLE OF CONTENTS
Dishes.. 2
Fried beef 3
Chicken binakol.. 4
Chicken soup. 5
Sizzling tofu 6
Fried rice. 7
Penne alla vodka 8
Chicken fillet. 9
Adobong baboy at manok.. 10
Pork katsudon. 11
Chowder seafood and vegetables. 12
Pad thai 13
Drinks 14
Pink grape fruit cooler 15
St kitts 16
Bitter tonic. 17
Shirley Temple 18
Cherry sparkle. 19
DISHES
FRIED BEEF
INGREDIENTS:
1/3 cup soy sauce
cup olive oil
1/3 cup fresh lemon juice
cup Worcestershire sauce
1 tablespoons garlic powder
3 tablespoons dried basil
1 tablespoons dried parsley flakes
1 teaspoon ground white pepper
teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
PROCEDURE:
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and
pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds
until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as
desired
3
CHICKEN BINAKOL
INGREDIENTS:
500 grams chicken, cut into small pieces
1pc. Knorr chicken
1 cup rice wash
1 cloves garlic
1tsp. ginger, sliced
1 cups water
1/3 cup green peas
1pc. Medium onion sliced
1pc. Medium potato cut into 6 pieces
1pc. Medium tomato, cut into small wedges
cup buko diced
PROCEDURE:
1. Cut the onion, garlic, ginger (sliced), potato cut into 6pcs. And the potato cut into small wedges.
2. In a pot over medium heat, heat oil. Add onion, garlic, ginger, green peas, tomato, and potato. Cook
stirring frequently, until lightly brown and aromatic.
3. Add chicken and cook, stirring occasionally, for about 5 to 7 min. Or until chicken change color and
juice run clear
. 4. Add the knorr cubes, buko, rice wash, water, and cover to cook. Add the season with salt and pepper
to taste. Turn off heat and cover pot. Serve hot
4
CHICKEN SOUP (THICKENING)
INGREDIENTS:
2 potatoes
1 white onion
butter
1 cup of chicken broth Parsley
1.5 liters of water
2 cups milk
1 flour
PROCEDURE:
1. Combine the cube potatoes around2 centimeters squared, the diced white onion, butter, chicken
broth, parsley, and 1.5 liters of water.
2. Cover and cook on low to medium for about 1 hour.
3. Add milk to the flour gradually and gently stir them together add the milk a splash at a time to ensure
that the milk and flour have made a thin but even paste add to the pot together with the milk and gently
stir your soup being careful not to bit the ingredients for an additional 30 min or an hour. When the
consistency of the soup starts to get slightly thick, take it off the then serve.
5
SIZZLING TOFU
INGREDIENTS:
14 oz. extra firm tofu,
Cubed 2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1 medium yellow onion, chopped
2 cups cooking oil SAUCE:
cup ladys choice mayonnaise
1 tablespoon Knorr liquid seasoning
teaspoon onion powder
2 tablespoons water
PROCEDURE:
1. Prepare the sauce by combining all the sauce ingredients. Mix well, set a side.
2. Heat oil in pot.
3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from
the pot and place in a plate with paper towel.
4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
5. Saute onion and bell peppers.
6. Add the friend tofu cook for 2 minutes.
7. Pour half the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
6
FRIED RICE
INGREDIENTS:
3 cups cooked rice
2 tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 tablespoons chopped green onions (optional)
PROCEDURE:
1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and
peas and carrots and fry until tender.
2. Slide the onion, peas, carrots to the side, and pour the beaten eggs into the other side. Using a
spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie
mixture until heated through and combined. Add chopped green onions if desired.
7
PENNE ALLA VODKA
INGREDIENTS:
pound bacon, diced (can also use pancetta)
cup extra-virgin olive oil
6 cloves garlic, peeled and halved
1 medium onion, diced
cup vodka
1 teaspoon crushed red pepper
Salt, to taste
1 cup heavy cream or 1- cups evaporated skim milk (for a leaner version)
2 (16-ounce) boxes penne pasta
24 fresh basil leaves, chopped
1 cups freshly grated
Romano cheese
PROCEDURE:
1. Place a large pot of cold, salted water over high heat to come to a boil.
2. In a large saut pan on medium heat, cook and render fat from the bacon. (If you are using
pancetta or, skip this step and just saut it with the garlic.) Once the bacon is almost crisp, remove
it from the pan and set it aside. Do not clean the pan.
3. Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic.
4. Saute until the garlic turns light golden brown, then add the onion and saut until it becomes
translucent, about 5 minutes. Add the and let it reduce by half, then add the tomatoes, red pepper,
and salt. Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the
heavy cream and simmer another 10 minutes.
5. Once you've added the cream, put them in the boiling water and cook until al dente according to
package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well.
Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in. Pour the
sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.
7. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.
8
CHICKEN FILLET
INGREDIENTS:
1 lb. (675 g) skinless and boneless chicken, cut into inch (1/2 cm) thick strips
1 cup (250 ml) buttermilk (see note)
BREADING:
cup (125 ml) unbleached all-purpose flour
1 tablespoon (15 ml) chili powder
teaspoon (2.5 ml) garlic powder
-3 eggs, lightly beaten
2 cups (625 ml) panko breadcrumbs
3 tablespoons (45 ml) olive or canola oil
Salt and pepper
PROCEDURE:
CHICKEN
1.In a bowl, combine the chicken with the buttermilk. Refrigerate for 4 hours or overnight.
BREADING
1. In a shallow bowl, combine the flour, chili powder, and garlic powder. Season it with salt and pepper.
2. Place the eggs in a second bowl and the breadcrumbs in a third bowl.
3. Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake to remove any
excess. Press in the panko to coat thoroughly.
FREEZING
1. Freeze the chicken strips on a baking sheet lined with parchment paper. Cover with plastic wrap and
freeze for about 4 hours or until the strips are frozen. Place the strips in sealable freezer plastic bags.
COOKING
1. In a non-stick skillet, brown the frozen chicken strips in the oil for about 3 minutes on each side over
medium heat. Finish cooking in the middle of a 180 C (350 F) preheated oven for about 5 minutes or
until the chicken is cooked. Serve with a dipping sauce.
9
ADOBONG BABOY AT MANOK
INGREDIENTS:
1 lbs pork belly, chopped
1 lbs chicken, cut into serving pieces
3 to 4 pieces dried bay leaves
2 teaspoons whole peppercorn
1 head garlic, slightly crushed
6 tablespoons vinegar (white or sugar cane)
to 1 cup soy sauce
1 tablespoon oyster sauce
3 tablespoons brown sugar
1 cup water
Salt to taste
3 tablespoons cooking oil
PROCEDURE:
1. Heat oil in a pan
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns
light brown.
4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the
meat gets tender.
5. Add the sugar and stir.
6. Pour-in vinegar and let boil. Simmer until most of the liquid evaporates.
7. Add salt to taste. Put-in the fried garlic, stirs, and cook for 2 minutes.
Serve. Share and enjoy!
10
PORK KATSUDON
Ingredients:
1/3 cup all-purpose flour
teaspoon salt
teaspoon pepper
2 cups panko bread crumps
4 pcs. Pork cutlets
1/3 cup fresh milk
Oil (for deep frying)
cup soy sauce
3 tablespoon sugar
2 tablespoon oil
2 pcs. white onions, sliced
6 pcs. eggs, slightly beaten
5 cups Japanese rice
Procedure:
1. On two (2) separate plates, place flour seasoned with salt and pepper on one (1) plate and
breadcrumbs on the other plate. Coat each pork cutlet with flour, dip in milk, and coat in
breadcrumbs pressing lightly to coat well.
2. Heat the oil in a medium saucepan or wok over medium heat, until bubbles just start to form
around the handle of a wooden spoon lowered into the oil. Fry pork in 2 batches for 4-5 minutes
or until golden brown and tender. Drain on paper towel and cut each steak into thick slices,
keeping each portion together.
3. Combine dashi mixture, soy SAUCE, MIRIN, AND SUGAR in a medium saucepan. Bring to the boil,
and the remove from the heat.
4. Heat a large frying pan over medium heat. Add 2 tablespoon of oil and the onions and cook for 3
minutes or until soft and transparent. Spread onions evenly over the base of the frying pan and
carefully place each portion of crumbled pork on top. Pour over the dashi mixture and cook for 1
minute. Pour eggs over a pair of chopsticks and stir lightly to combine with the dashi mixture.
Cover and cook for 2 minutes or until egg is slightly wet.
11
CHOWDER SEAFOOD & VEGETABLES
(THICKENING)
INGREDIENTS:
1 tablespoon olive oil
1 pc. onion, chop
1 pc. carrot, sliced
1 tablespoon celery, sliced
1 pc. garlic cloves, minced
2 pcs. potatoes, diced
1 cups water
1 cup mushroom, sliced
125 grams shrimp
1 cup corn kernels
2 cups milk
3 tbsp. flour
3 tbsp. butter
tsp. dried basil
1 tbsp. chicken bouillon
tsp. salt
tsp. pepper
PROCEDURE:
1. Heat the pan on low heat. Put the oil until it warms. Add the butter.
2. Saut the onion and garlic. Add the carrots, potatoes, and mushroom.
3. Add the shrimp at let it cook then put the water and corn.
4. Combine a cup of flour and put the milk, mix until the flour is dissolved. Place the combined flour and
milk into shrimp and veggies.
5. Put salt and pepper according to your taste, put dried basil, celery and simmer
12
PAD THAI
INGREDIENTS:
8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts
PROCEDURE:
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender.
Drain the noodles and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or
until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still
moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the
eggs are cooked, remove the skillet from the heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the
sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
13
DRINKS
Pink Grapefruit Cooler
INGREDIENTS
80ml juice from a ripe pink grapefruit
Juice of half a lemon
40ml sugar syrup (made with equal parts sugar and water, heated until sugar is
dissolved then cooled)
Cold sparkling or soda water
2 x mint sprigs
Crushed ice
METHOD
Pour the sugar syrup into a tumbler and add one mint sprig, stirring and bruising it lightly. Add
the citrus juices and stir, then top right up with crushed ice and the sparkling or soda water.
Garnish with the second mint sprig.
15
St Kitts
INGREDIENTS
1. 75ml pineapple juice
2. 25ml freshly squeezed lime juice
3. 15ml grenadine syrup
4. Cold ginger ale to top up
5. Lime slice
6. Loads of ice cubes
METHOD
Shake the juices and grenadine in a cocktail shaker over ice, and strain into an ice-filled glass.
Top up with ginger ale, the right amount to your taste, stir and garnish with a lime slice.
16
Bitter Tonic
INGREDIENTS
2-3 dashes bitters, according to taste (Angostura is readily available, or try The Bitter Truths
Tonic Bitters)
200ml chilled premium tonic water (such as Fever-Tree)
Lemon or lime slices
Ice cubes
METHOD
Add a few ice cubes to a tumbler then splash over the bitters. Squeeze one slice of fruit over
this, then top up with tonic water and add another slice to garnish.
17
Shirley Temple
INGREDIENTS
15ml grenadine syrup
15ml freshly squeezed lime juice
200ml chilled ginger ale
Maraschino cocktail cherry and thin lime slice, to decorate
Ice cubes
METHOD
Place a few ice cubes in a tumbler, add the grenadine and lime juice then top up with ginger
ale, and garnish with the cocktail cherry and lime slice
18
Cherry Sparkle
INGREDIENTS
225g fresh, ripe red cherries
600ml freshly boiled water
Half a lime
50g caster sugar
Chilled sparkling water, to taste
Ice cubes
METHOD
Destalk the cherries, wash them, halve them and take out their stones. Put the fruit in a big
bowl and bruise slightly with the back of a spoon. Pour the hot water over them and stir. Peel
the lime zest off in thin strips and juice the lime, adding both zest and juice to the bowl, with
the sugar. Stir until the sugar is dissolved, cover and leave for two hours. Strain off the liquid,
divide it between 3 or 4 tumblers and top up with ice and a little cold sparkling water.
19
