COMPILATION

OF
RECIPES

Table of Contents
Pork

Pork Hamonado .....Pg. 2

Roasted Pork Belly ........Pg. 3
Pork Ginataan with Squash .........Pg.
4

Meat
Brown Sugar Meatloaf...... Pg 5
Bistro Steak With Buttermilk Onion Rings .
.Pg.6
MeatBall Nirvana..Pg.7

Fish
Fish Soup....Pg.8
Vietnamese fish hot pot (Ca kho to)Pg.9
Keralan fish curry.Pg.10

Chicken
Slow Cooker Butter Chicken...Pg.11
Baked Teriyaki Chicken.Pg.12
Baked Buffalo Wings.Pg.13

Beef
Slow Cooked Beef Nilaga Soup
Recipe..Pg.14
Beef Stew VIPg.15
Beef in Oyster Sauce with Snow
Peas..Pg.16

Pork Hamonado
Prep time
10 mins

Cook time
50 mins

Total time
1 hour

Author: Vanjo Merano

Serves: 4

Ingredients

1 lb. pork shoulder, sliced into cubes

1 cups pienapple, cubed

3 tablespoons soy sauce

1 cup beef broth

1 medium yellow onion, chopped

5 cloves garlic, minced

3 tablespoons cooking oil

cup granulated white sugar

Salt and pepper to taste

Instructions
1.

Heat the cooking oil in a pan.

2.

Once the oil gets hot, saute the garlic and onion.

3.

Add the pork and cook until the color turns light to medium brown.

4.

Add the pineapple. Stir and cook for 3 minutes.

5.

Pour-in the soy sauce. Stir. Add the beef broth. Let boil. Simmer for 45
to 50 minutes. Add water if needed.

6.

Stir-in the sugar and add salt and pepper. Cook for 3 to 5 minutes
more.

7.

Transfer to a serving plate.

8.

Serve. Share and enjoy!

Roasted Pork Belly (Lechon Liempo)

Prep time
15 mins

Cook time
3 hours

Total time
3 hours 15 mins

Author: Vanjo Merano

Serves: 8

Ingredients

1 slab (5 lbs.) pork belly bones

removed

3 stalks lemongrass leaves

3 pieces scallions

1 small red onion, sliced

1 tablespoon salt

2 tablespoons fresh milk

teaspoon ground black pepper

1 tablespoon canola oil

Instructions
1.

Lay the pork belly on a flat surface in a way that the side with the skin
is facing down. Rub the salt and pepper all over the top of the pork belly
(meat part). Let it stand for 15 minutes.

2.

Arrange the lemongrass, scallions, and onion slices on one one of the
belly. Roll the side where you had the lemongrass all the way to the
opposite side until a spiral shape is formed. Secure the rolled pork belly
by tying it with a kitchen twine. Rub the oil all over the skin.

3.

Preheat oven to 350F. Arrange the pork belly in a roasting pan and
roast for 2 hours.

4.

Remove the belly from the oven and brush with fresh milk. Put it back
into the oven and continue to roast for 30 minutes or until the skin is
brown and crispy.

5.

Remove from the oven. Let it cool down for 15 minutes. Slice the
Roasted Pork Belly and serve withhomemade lechon sauce.

6.

Share and enjoy!

Pork Ginataan with squash

Prep time
10 mins

Cook time
50 mins

Total time
1 hour

Author: Vanjo Merano

Serves: 4

Ingredients

1 lbs. pork, cubed

1 cup beef broth

2 cups coconut milk

cup shrimp paste (bagoong)

1 small butternut squash, cubed

1 small bundle of string beans, cut into 2

inch pieces

1 medium yellow onion, sliced

1 teaspoons minced garlic

3 tablespoons cooking oil

teaspoon ground black pepper

Salt to taste (optional)

Instructions
1.

Heat the cooking oil in a cooking pot.

2.

Once the oil gets hot, saute the garlic and onion.

3.
4.
5.

Add the ground black pepper. Stir and then add the pork. Cook the
pork until the color turns light brown.
Pour the beef broth in the cooking pot. Let it boil.
Add the coconut milk. Stir and allow to boil once more. Cover and cook
in low to medium heat until the pork gets tender.

6.

Add the squash. Stir, cover and cook for 8 to 10 minutes.

7.

Add the shrimp paste. Stir.

8.

Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only
if needed.

9.

Transfer to a serving plate. Serve.

10.

Share and enjoy!

Brown Sugar Meatloaf

Prep
20 m
Cook
1h
Ready In
1 h 30 m

Ingredients

1/2 cup packed brown sugar

1/2 cup ketchup

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Add all ingredients to list

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over
the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place
on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Bistro Steak With Buttermilk Onion Rings

Ingredients
SERVINGS: 4

Vinaigrette, Steak, And Sauce

2 tablespoons hazelnut, walnut, or olive oil

2 tablespoons Sherry vinegar, divided
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 1 pound hanger steak, center membrane removed, cut into 4 equal pieces
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 tablespoon finely chopped fresh thyme
2 teaspoons black peppercorns, coarsely chopped
2 teaspoons dry green peppercorns, coarsely
chopped
1 tablespoon Dijon mustard

Onion Rings And Assembly

Vegetable oil (for frying; about 3 cups)

cup buttermilk
2 tablespoons apple cider vinegar
1 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 large onion, sliced thick, rings separated
6 cups watercress leaves with tender stems

Preparation
Vinaigrette, Steak, And Sauce

Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set
vinaigrette aside.
Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper
and cook 68 minutes per side for medium-rare. Let rest 10 minutes.

While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally,
until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook,
stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and cup
water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove
sauce from heat and whisk in mustard; season with salt and pepper.

Onion Rings And Assembly

Fit a medium saucepan with thermometer; pour in oil to measure 3. Heat over medium-high heat
until thermometer registers 350.
Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking
dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a
wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in
flour.
Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown
and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with
sauce, watercress, and onion rings.

Meat Ball Nirvana

Prep
20 m
Cook
20 m
Ready In
40 m

Ingredients

1 pound extra lean ground beef

1/2 teaspoon sea salt

1 small onion, diced

1/2 teaspoon garlic salt

1 1/2 teaspoons Italian seasoning

3/4 teaspoon dried oregano

3/4 teaspoon crushed red pepper flakes

1 dash hot pepper sauce (such as Frank's RedHot), or to taste

1 1/2 tablespoons Worcestershire sauce

1/3 cup skim milk

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

Add all ingredients to list

Direction
1. Preheat an oven to 400 degrees F (200 degrees C).

2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian
seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix
well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then
form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Fish Soup
Ingredients

1 small bulb of fennel

1 leek

3 sticks of celery

1 fresh red chilli

4 cloves of garlic

3-4 tomatoes

1 bunch of fresh thyme

440 g white fish, from sustainable sources

olive oil

1 small glass of white wine

400 g prawns, mussels or clams, from sustainable sources

extra virgin olive oil

Method
Trim and finely chop the fennel, leek, celery and chilli, and peel and finely chop the garlic. Roughly
chop the tomatoes, pick the thyme leaves and chop the fish into chunks.
Gently cook the fennel, leek, celery, most of the chilli and the garlic in olive oil over a medium heat,
until soft.
Add 1 litre water and the wine, bring to the boil, then reduce heat and simmer until vegetables are
cooked.
Add the tomatoes, thyme and fish. When fish turns opaque, add the prawns, mussels or clams and
simmer for 2 minutes until prawns are cooked and mussels are open.
Season and serve with a drizzle of extra virgin olive oil and a scattering of fresh chilli.

Vietnamese fish hot pot (Ca kho to)

Ingredients

3 cloves of garlic

5cm piece of ginger

5 shallots

1 bunch of spring onions

2 whole red Thai chillies

750 g firm white fish, such as monkfish, halibut, from

sustainable sources

150 g golden caster sugar

3 tablespoons Asian fish sauce

1 splash of groundnut oil

400 ml coconut water (not milk)

Method
Peel and finely chop the garlic, ginger and shallots, trim and chop the spring onions into 2cm pieces,
and prick the chillies.
Roughly chop the fish and place in a bowl to marinate with 50g of the sugar, the fish sauce, garlic,
ginger, shallots, spring onions, chillies and a pinch of ground black pepper.
Meanwhile, make some caramel. Place the remaining sugar in a heavy-bottomed saucepan with
100ml of water and bring it to the boil over a medium heat. Dont stir it, just swirl it occasionally. Keep
it boiling for about 10 minutes, or until you have a gorgeous golden caramel liquid.
Now cook the fish. Place a clay pot or earthenware dish on a medium heat and add a splash of
groundnut oil. Add the fish, reserving the marinade juices, and seal all the sides for 2 to 3 minutes
altogether.
Pour in the marinade, the caramel and the coconut water. Gently bring it to the boil, then let it simmer
uncovered for 15 to 20 minutes, or until the fish is cooked through and the sauce is reduced, golden
and sticky. If it looks too dry halfway through, add a little more coconut water.
Serve immediately delicious with steamed jasmine rice and greens.

Keralan fish curry

Ingredients

6 shallots

4 cloves of garlic

2.5cm piece of ginger

1 fresh green chilli

750 g firm white fish

groundnut oil

1 teaspoon mustard seeds

20 curry leaves

1 tablespoon chilli powder

1 teaspoon turmeric

1 x 400 ml tin of reduced fat coconut milk

1 x 400 ml tin of chopped tomatoes

a few sprigs of fresh coriander

Method
Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into
chunks.
Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the
seeds start to pop.
Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, until softened.
Mix together the chilli powder and turmeric with a splash of water, and stir into the pan. Fry for a
minute, then add the fish, coconut milk and tomatoes.
Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has
reduced.
Pick, chop and scatter over the coriander leaves, then serve with basmati rice and warm naan bread.

Prep

Slow Cooker Butter Chicken

Prep
15 m
Cook
4 h 15 m
Ready In
4 h 30 m

Ingredients
2 tablespoons butter

2 tablespoons vegetable oil

4 large skinless, boneless chicken thighs, cut into bite-sized pieces

1 onion, diced

3 cloves garlic, minced

2 teaspoons curry powder

1 tablespoon curry paste

2 teaspoons tandoori masala

1 teaspoon garam masala

1 (6 ounce) can tomato paste

15 green cardamom pods

1 cup low-fat plain yogurt

1 (14 ounce) can coconut milk

salt to taste

Add all ingredients to list

Directions
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened and
turned translucent, about 10 minutes. Stir in the curry powder, curry paste,
tandoori masala, garam masala, and tomato paste until no lumps of tomato
paste remain. Pour into a slow cooker, and stir in the cardamom pods,
coconut milk, and yogurt. Season to taste with salt.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender
and the sauce has reduced to your desired consistency. Remove and discard
the cardamom pods before serving.

Baked Teriyaki Chicken

Prep
30 m
Cook
1h
Ready In
1 h 30 m
Ingredients

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Direction

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce,
vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce
thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the
sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30
minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during
cooking.

Baked Buffalo Wings

Prep
15 m
Cook
45 m
Ready In
2h

Ingredients

3/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

20 chicken wings

1/2 cup melted butter

1/2 cup hot pepper sauce (such as Frank's RedHot)

Directions

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour,
cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add
the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings
onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter
mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is
no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings
over halfway during cooking so they cook evenly.

Slow Cooked Beef Nilaga Soup Recipe

Ingredients

3 lbs. beef chuck, cubed

6 cups water

4 pieces saba bananas, sliced

2 medium potatoes, cubed

1 teaspoons whole peppercorn

1 medium yellow onion, minced

2 tablespoons fish sauce

2 cups Napa cabbage, chopped

1 bunch baby bok choy

1 cup sliced long green beans

Instructions
1.

Combine water, beef, bananas, potato, fish sauce, and whole peppercorn in a
slow cooker. Set the slow cooker or crock pot to high and slow cook for 8 to 10
hours.

2.

Gently stir the mixture. Add cabbage, green beans, and bok choy. Continue to
cook for 12 to 15 minutes. Add more fish sauce if necessary.

3.

Transfer to a serving bowl. Serve hot.

4.

Share and enjoy!

Beef Stew VI
Prep
20 m
Cook
2h
Ready In
2 h 20 m

Ingredients

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled

4 cups water

1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

Add all ingredients to list

Directions
1. In a large pot or dutch oven, cook beef in oil over medium heat until brown.
Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and
pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2
teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Beef in Oyster Sauce with Snow Peas

Prep time
10 mins

Cook time
45 mins

Total time
55 mins

Author: Vanjo Merano

Serves: 6

Ingredients

2 lbs. Sirloin, thinly sliced

4 tablespoons oyster sauce

1 tablespoon light soy sauce

lb. snow peas, cleaned

1 cup water

1 tablespoon, minced garlic

1 medium onion, minced

2 teaspoons cornstarch diluted in 3 tablespoons of water

3 tablespoons canola oil

Salt and ground black pepper to taste

Instructions
1.

Heat the oil in a pan.

2.

Saut the garlic and onion.

3.

Add the sirloin. Continue to saut until the beef turns medium brown.

4.

Add the oyster sauce, soy sauce, and water. Stir. Let boil.

5.

Cover and cook in low to medium heat for 30 to 45 minutes. You can
add water if needed.

6.

Add salt and pepper to adjust the flavor. Stir.

7.

Put the snow peas in. Cook for 3 minutes.

8.

Pour-in the water with cornstarch. Stir and cook until the sauce
thickens.

9.

Transfer to a serving bowl. Serve.

10.

Share and enjoy!