Filipino Soup Recipe: Sinigang

Ingredients:
3 lbs pork ribs, chopped into 1inch pieces
2 tablespoon minced garlic
1 medium onion, chopped
1 pack sinigang tamarind soup mix (found in
international food section)
16 cups of water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 small tomatoes, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt
Procedure:

1. Saute ribs garlic onions and salt to taste until brown.

2. In Separate large pot add water Sinigang tamarind soup packet (found in international food
section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3. Remember you can eat this with rice.
4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the
potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about
10 more min.
5. It is good if the meat easily comes away from the bone.
6. You can eat this straight or over rice or both.
Oriental Soup Recipe: Chinese Chicken Vegetable Soup

Ingredients:

1 teaspoon vegetable oil 1 (8 ounce) can sliced water chestnuts, rinsed

and drained
1 pound boneless chicken thighs - cut into bite-
size pieces 1 (10 ounce) bag shredded carrots
1 skinless, boneless chicken breast half - cut into 1 cup broccoli florets
bite-size pieces
1 cup shredded napa cabbage
8 cups water
½ red bell pepper, chopped
1 chicken bouillon cube
5 green onions, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1 teaspoon minced fresh ginger root
1 small zucchini, thinly sliced
2 teaspoons soy sauce
1 cup snow peas
½ teaspoon Asian (toasted) sesame oil
1 cup sliced fresh mushrooms
1 (7 ounce) can baby corn ears

Procedure:

1. Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and
stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes.
When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce,
and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
2. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper,
green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and
the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer
for 5 more minutes.
International Soup Recipe: Restaurant Style Egg Drop Soup

Ingredients:
4 cups chicken broth, divided
2 tablespoons chopped fresh chives
¼ teaspoon salt
⅛ teaspoon ground ginger
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

Procedure:
1. Gather all the ingredients.
2. Reserve 3/4 cup of chicken broth and pour the rest into a large saucepan. Stir in chives, salt, and
ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set
aside.
3. Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little
at a time, into boiling broth. Eggs will cook immediately.
4. Stir in cornstarch mixture gradually until soup reaches desired consistency.
Filipino Main Dish Recipe: Kare Kare

Ingredients:
3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
1 piece small banana flower bud sliced
1 bundle pechay or bok choy
1 bundle string beans cut into 2 inch slices
4 pieces eggplants sliced
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1/2 cup toasted ground rice
1 tbsp garlic minced
1 piece onion chopped
salt and pepper
Procedure:
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if
using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and
cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!
Oriental Soup Recipe: Salmon Stir Fry

Ingredients:

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if

cooking for Flaked salmon salad lunch - see 'goes well with')

For the marinade

2 tsp reduced salt tamari or soy sauce

2cm piece ginger, peeled and finely chopped or grated

1 garlic clove, finely chopped

2 tbsp lemon or lime juice

1 tsp sesame oil

For the stir-fried noodles

85g vermicelli rice noodle

2 tsp rapeseed oil

1 tsp sesame oil

1 spring onion, trimmed and thinly sliced

1 garlic clove, finely chopped

½ red chilli, deseeded and finely chopped

2cm piece ginger, peeled and finely chopped

100g sugar snap pea

100g pak choi (or spinach)

1 large red pepper, sliced

1 tsp tamari or soy sauce

1 tsp Thai fish sauce

juice ½ lime

1 tbsp finely chopped coriander

Procedure:

1. Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl
and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and
leave to sit for 10 mins (or longer if you have time).
2. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of
cold water.
3. Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When
the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you
remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of
the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the
other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with
foil, leave to cool, then chill.
4. In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion,
garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi
and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the
soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
5. Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over
any juices. Sprinkle with coriander and serve.
International Soup Recipe: Braised Chicken (with vegetables and gravy)

Ingredients:

6 chicken quarters (or substitute with chicken drumsticks, thighs or

breasts)
Salt and pepper (to taste)
Garlic powder (to taste)
Onion powder (to taste)
4 Tbsp butter
2 Tbsp olive oil
2 yellow onions (cut into 1/2" slices)
3 carrots (cut into 1" pieces)
3 stalks celery (cut into 1/2" pieces)
6 cloves garlic (roughly sliced)
1/4 cup all-purpose flour
3 cups chicken broth
2 Tbsp red wine vinegar
2 Tbsp parsley (chopped, for garnish)
Procedure:

1. Season the chicken with salt, pepper, garlic and onion powder. Set aside.
2. Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat.
Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip,
cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set
aside.
3. Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and
cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add
the garlic and cook for about 30 seconds more.
4. Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring
no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
5. Pour in the broth and stir well. Turn off the heat. Taste and adjust the seasonings. Stir in the red
wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix.
6. Cover the braiser and transfer to an oven preheated to 350 F. Braise for 2 1/2 to 3 hours.
7. Remove the chicken from the oven and serve hot with jasmine rice or any other side dish of
choice. Give the sauce/gravy a stir before pouring over chicken. Garnish with chopped parsley.
Filipino Salad Recipe: Mango and Tomato Ensalada

Ingredients:
1 large ripe but firm mango, peeled and julienned
1 large Roma tomato, seeded and diced
½ small red onion, peeled and diced
¼ bunch cilantro, stemmed and coarsely chopped
¼ cup vinegar
3 tablespoons fish sauce
1 teaspoon canola oil
1 tablespoon sugar
¼ teaspoon freshly-ground pepper

Procedure:
1. In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well
blended.
2. In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
3. Drizzle with vinaigrette dressing and toss gently to combine.
4. Cover and refrigerate for about 10 minutes to allow flavors to meld.
Oriental Salad Recipe: Ramen Salad

Ingredients:
FOR THE ORIENTAL SALAD
1- (14-ounce) bag coleslaw mix
1- (3-ounce) package Ramen chicken soup
¼ cup chopped scallions
1 cup sliced almonds
2 tablespoons sunflower seeds

FOR THE DRESSING

½ cup Canola oil
3 tablespoons white vinegar
¼ cup granulated sugar
1 tablespoon soy sauce
¼ teaspoon sesame oil
1 package Ramen soup seasoning packet

Procedure:
FOR THE ORIENTAL SALAD

1. Add the coleslaw mix to a bowl; then add scallions, almonds and sunflower seeds.
2. Next, break apart the Ramen noodles into smaller bite size pieces and add it to the bowl.
3. Add the prepared dressing to the cabbage mixture and toss to coat.
4. Refrigerate for at least 4 hours so it helps to soften up the noodles a bit; then serve cold or room
temperature.

FOR THE DRESSING

In a separate small bowl, add the oils, vinegar, sugar, soy sauce and the seasoning packet from the Ramen
soup; then whisk together.
International Salad Recipe: Ceasar Salad

Ingredients:

For the Caesar dressing (makes 1 cup)

1 medium garlic clove, minced or grated

¼ cup grated Parmesan cheese

2 tablespoons lemon juice (1/2 lemon)

¼ cup mayonnaise

½ cup Greek yogurt

1 tablespoon olive oil

½ tablespoon Dijon mustard

1 teaspoon anchovy paste or Worcestershire sauce (or omit)

¼ teaspoon each kosher salt and fresh ground black pepper

For the Caesar salad

1 recipe Homemade Croutons

3 romaine hearts* (or 1 large head romaine)

½ cup Parmesan cheese shavings

Procedure:

1. For the croutons: Make the Homemade Croutons, but tear the bread into pieces instead of slicing
it into cubes.
2. For the dressing: Whisk together the dressing ingredients in a bowl. Store leftovers refrigerated in
a covered jar for up to 1 week.
3. For the salad: Tear the romaine leaves into pieces (or chop them). Top each salad with Parmesan
cheese shavings, croutons, and dressing.
Filipino Appetizer Recipe: Cheesy Lumpia

Ingredients:

1 cup of minced carrots

¾ cup of breadcrumbs

1 egg

Some ground black pepper

Procedure:

1. Making the Filling. Put your filling ingredients in a bowl. Add your ground pork as well. And
then pour your Knorr Liquid Seasoning inside before mixing everything thoroughly.
2. Assembling the Lumpia. Now lay a sheet of lumpia wrapper on a flat surface. Make sure you
have cleaned this thoroughly beforehand. Then scoop about 1 ½ tablespoons of your filling.
Spread this on one side of the wrapper. Now place the sliced string cheese over the filling. Then
cover this with your meat mixture again. Go ahead and fold the sides of the wrapper inward
before rolling it. Secure the ends with some water. And just repeat this for the rest of your meat
mixture.
3. Frying the Lumpia. Get your remaining oil, and heat this up in a wok. Then deep fry each
lumpia under medium heat until it becomes a beautiful golden brown.
Oriental Appetizer Recipe: Thai Turkey Lettuce Wrap

Ingredients:

1 1/4lb ground turkey

1/4cup chopped green onions (4 medium)

3tablespoons chopped fresh cilantro

1tablespoon chopped fresh mint

2tablespoons fresh lime juice

2tablespoons fish sauce

3tablespoons creamy peanut butter

2teaspoons garlic and red chile paste

1teaspoon sugar

1/2teaspoon crushed red pepper flakes

1cup shredded carrots

1/3cup chopped salted peanuts

12medium Bibb lettuce leaves, rinsed, patted dry with paper towel

Procedure:

1. In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until
thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish
sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until
hot.
2. To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon
peanuts onto each lettuce leaf; wrap around filling. Serve warm.

International Appetizer Recipe: Shrimp Toast

 Ingredients:

fresh shrimp (you can use smaller shrimp for this dish)

shallots

dry white wine

lemon juice

lemon zest

capers

garlic

chili flakes

olive oil

salt and pepper

italian parsley

baguette slices

Procedure:

1. A small food processor comes in handy for chopping up the shallots and garlic, but if you don’t
have one, you can easily do all of this by hand.
2. After chopping up the shallots and garlic, add the shrimp, lemon juice, lemon zest, red pepper and
the wine.
3. Spread a thin layer on the baguette slices and then pop them into the oven.
4. And then serve with a nice chilled glass of wine!

Filipino Dessert Recipe: Halo-Halo

 Ingredients:

1 cup crushed or shaved ice

¼ cup milk fresh or evaporated
1 teaspoon sugar if needed
1 teaspoon sweetened saba or plantain bananas
1 teaspoon sweetened sweet potatoes
1 teaspoon sweetened red munggo
1 teaspoon sweetened garbanzos (chickpeas) or beans
1 teaspoon fresh of sweetened langka jack fruit
1 teaspoon coconut strips or sweetened macapuno
1 teaspoon nata de coco coconut gel
1 teaspoon sago or tapioca pearls or jelly cut into cubes
1 tablespoon leche flan topping
1 tablespoon ube jam or 1 scoop of ube ice cream topping

Procedure:
1. In a tall glass, add a teaspoon of each of your selected ingredients.
2. Add sugar if you like. Personally, I find that the other ingredients are sweet enough so I do not
any more sugar.
3. Fill the glass with shaved ice up to the brim. Push it down and add some more.
4. Drizzle with milk.
5. Add the toppings of choice.
6. Serve with a long spoon for mixing (‘halo’) and enjoy.

International Dessert Recipe: Leche Flan

 Ingredients:
10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract

Procedure:
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid
(caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional
flan mold) depending on your location. I find it more convenient to use individual Round Pans in
making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
Oriental Dessert Recipe: Mango Sticky Rice

Ingredients:

2 cups water
1 ½ cups uncooked glutinous sticky white rice,
rinsed
2 cups coconut milk, divided
1 cup white sugar, or to taste
¾ teaspoon salt, divided
1 tablespoon white sugar, or to taste
1 teaspoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Procedure:

1. Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer
until water is absorbed, 15 to 20 minutes.
2. While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in
another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
3. Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
4. Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and
tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
5. Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and
rice. Sprinkle with sesame seeds.