Buko Salad

Fruit Salad

Fruit Salad

 

 

Ingredients
  • 4 cups young coconut (buko), shredded
  • 6 ounces sugar palm fruit (kaong), drained
  • 12 ounces coconut gel (nata de coco), drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 8 ounces pineapple chunks, drained
  • 1 (14 ounce) can sweetened condensed milk
  • 7 ounces table cream
Instructions
  1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
  2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
  3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
  4. Transfer to a serving bowl.
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BonChon Chicken Recipe

Bonchon Chicken

Bonchon Chicken

Ingredients:

For the double fried chicken:

  • 1/2 kilo Bounty Fresh chicken wings
  • Salt and pepper, to season
  • 2 cups cornstarch

For the soy garlic glaze:

  • ¼ small onion, shredded
  • 4 cloves garlic, peeled and minced
  • ½ cup light soy sauce
  • ¼ cup mirin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 1-inch ginger, peeled and shredded
  • White sesame seeds, for garnish

Cooking Instructions:

  1. Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excessoil and allow to dry.
  2. To make soy-garlic glaze, combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.
  3. Flash fry chicken in hot oil. Place on paper towel to drain excess oil. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Beef Kebab Recipe

Beef Kebab

Beef Kebab

 

Ingredients

  • 1 lb. beef tenderloin, cubed
  • 1/4 cup light soy sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon granulated white sugar
  • 2 teaspoons rice wine vinegar
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • A few dashes of salt and ground black pepper

Cooking Procedure

  1. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
  2. Add the cubed beef tenderloin on the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
  3. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
  4. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender in the inside. Add more time if you want your beef well done, but it will be less tender.
  5. Transfer to a serving plate. Serve with Saffron rice.

Drunken Mussels

Drunken Mussels

Drunken Mussels

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.

 

Grilled Lamb Chops

 Grilled Lamb Chops


Grilled Lamb Chops

Ingredients

  • 1 1/2 lbs. lamb chops
  • 3 garlic cloves
  • 3 teaspoon fresh rosemary
  • 3 teaspoons fresh thyme
  • 1 1/2 teaspoon cracked whole peppercorn
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil

Cooking Procedure

  1. Place the rosemary, garlic, thyme, salt, and red pepper flakes in a food processor. Hit the pulse button until the ingredients are fine and mixed well.
  2. Pour the olive oil in the food processor with the rest of the ingredients. Push the pulse button for 3 to 5 seconds.
  3. Arrange the lamb chops in a Ziploc bag. Pour-in the olive oil mixture and add the cracked whole peppercorn. Make sure that the lamb chops are fully coated. Seal the bag and refrigerate for 4 hours.
  4. Remove the bag from the fridge. Let the lamb chops reach room temperature.
  5. Heat-up the grill. Grill each side for 3 to 4 minutes.
  6. Serve with your favorite vegetable side dish.