Recipe Box Kits

Cheezy Chicken Balls pasta!

Servings: 4 people

Cooking time: 30 mins 

  • Chicken meatballs 6 pieces 
  • 1/2 Tbsp palm oil 
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp white onion, minced
  • 1/8 cup red bell pepper, sliced into 1/8-inch strips
  • 1/8 cup green bell pepper, sliced into 1/8-inch strips
  • 1 pack Spaghetti Sauce 200g 
  • 1 cup water
  • 1/2 cup cheese, grated
  • 1 pack ideal spaghetti pasta 

1. In a frying pan, cook the thawed Chicken meatballs, then set aside 

2. Combine the ingredients for the meatballs. Get 1 Tbsp of the mixture and form into balls.
3. In a casserole, sauté garlic for 2 minutes. Add the onions, bell peppers and sauté for another 3 minutes. Pour Spaghetti Sauce and water then simmer for 5 minutes. Add the meatballs and simmer for another 5 minutes.
4. Pour sauce over cooked pasta. Garnish with grated cheese.


Samantha Serrano
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Salmon Egg Frittata

Servings: 3 
Cooking time: 25 minutes
  • 6 large eggs
  • ½ cup milk
  • ¼ cup heavy cream, or milk
  • 1 teaspoon Italian Seasoning 
  • salt and pepper to taste
  • 1 tablespoon frying oil
  • 1 small zucchini 6 oz/170g
  • 50g fresh spinach leaves
  • 3 cloves garlic
  • 1 piece of 145g salmon portion
  • 60g soft goat’s cheese



1. Preheat the oven to 400 °F / 200 °C

2. Whisk the eggs with milk, italian seasoning, and cream together, season with salt and pepper, set aside.

3. Cut the zucchini in half lengthwise and then into ¼-inch (5mm) slices.

4. Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.

5. Heat the oil in a frying pan, add the zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.

6. Add the spinach and garlic, cook for 30 seconds or until wilted (thicker and larger spinach leaves need to be cooked a little longer).

7. TIP 1: If you are using an ovenproof frying pan – pour the egg mixture over the vegetables, stir, cook for about 2 minutes (without stirring) over medium-low hea. Take the pan off the heat, add the salmon pieces and goat’s cheese (divided with a teaspoon into small portions) on top. Put the frittata in the oven and bake for about 10 minutes or until the eggs are set.

TIP 2: If your pan is not suitable to put in the oven – spread the zucchini and garlic at the bottom of a round baking dish, pour the egg mixture over the vegetables and place the salmon pieces and goat cheese (divided with a teaspoon into small portions) on top. Bake for about 15-20 minutes or until the eggs are set.

8. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly in the middle. Enjoy! 

Samantha Serrano
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Tostones (Fried Saba with a twist!)

Servings: 8 

Cooking Time: 10 minutes



4 pieces Banana Saba
1 cup vegetable or canola oil, or as needed
2 cups water
4 cloves garlic, minced
1 tablespoon kosher salt, plus more to top
1 lemon juice 


  1. Use your fingers to pry open and peel off the tough outer skin of the banana saba. Discard the skin of the plantains.
  2. Cut the plantains into pieces, about 1″ thick.
  3. Fill a pan with an oil and heat over medium for a few minutes to warm up the oil just slightly.
  4. Meanwhile, in a large bowl, combine the water, garlic, kosher salt, and lemon juice. Set aside.
  5. Add the saba to the oil, it should be just warm enough that it begins to lightly bubble shortly after adding the plantains, Fry the planatins until softened and golden, about 4 minutes on each side. Once cooked, drain the excess oil with a paper towel. 
  6. Using the bottom of a glass, plate, or can, gently flatten each fried saba piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
  7. Dip the flattened saba in the garlic-lime water. Let it sit for about 10 seconds, then remove from the water and gently pat dry with a paper towel. Repeat with remaining fried plantains.
  8. When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and fry to crisp, about 1 minute per side. 
  9. Serve it with sprinkled salt. Enjoy! 
Samantha Serrano
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Pesto Chicken Pasta

Servings: 2 people

Cooking Time: 20 minutes. 



1. Ideal spaghetti pasta (500g) 

2. Basil pesto pasta sauce 1 bottle

3. Marinated Garlic herb chicken breast



1. Thaw the marinated garlic herb chicken breasts for about 20 minutes

2. In a large pot, bring water to a boil and stir in salt until dissolved. 

3. Add the half of the ideal spaghetti pasta (500g) to the water and stir a few times to prevent the noodles from sticking together. Cook according to package direction. Once cooked, drain the pasta in a colander. Set aside. 

4. In another pan, turn the heat to medium and add some oil. Fry the marinated garlic herb chicken breasts for about 10-15 minutes until brown. 

5. In a pan, reheat the basil pesto sauce and stir in the cooked pasta. Mix well. 

6. Serve it with the marinated garlic herb on top and enjoy! 

Samantha Serrano
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Beach Barbecue! Inihaw na Pusit and Tilapia


Servings: 5 people 

Cooking time: 33 minutes 


  • 3 pieces medium to large squid lumot 
  • 1 cup soy sauce
  • 1 large tomato diced
  • 1 large sweet onion diced
  • 3 pieces dried Thai chili
  • 1/2 piece lemon or 2 pieces calamansi
  • salt and ground black pepper to taste


  • In a large container, combine onion and tomato
  • Add some salt and pepper and mix well.
  • Stuff the squid with the onion and tomato mixture. Add more if necessary.
  • Grill the squid for 6 to 8 minutes per side.
  • Transfer to a serving plate.
  • Serve hot with dip. Share and Enjoy!




Servings: 5 people 

Cooking time: 30 minutes 


  • 4-5 whole cleaned tilapia, scales on (so it doesnt stick on the griller)
  • 4 tbs ginger minced
  • 1 cup onions chopped/onion leaves
  • 1 cup tomatoes
  • 3 tbs melted butter
  • salt and pepper to taste


1. Combine all the ingredients in a bowl then mix well.

2. Stuff the mixture inside each cut (do not overstuff the fish.)

3. Rubbed with salt and cooked directly over the grill about 20 minutes on each side or just until cooked

4. Served with vegetables salad and steamed rice and best with siling labuyo, calamansi and soy sauce for the dip. Sarap!

Happy cooking and enjoy!

Samantha Serrano
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Chicken barbecue (Inihaw na Manok)

Serving: 4 people

Cooking time: 30 mins 


  • 4 pieces chicken leg quarter 
  • 1/2 cup Datu puti soy sauce
  • 1/2 cup UFC banana ketchup 
  • 1/8 cup UFC Hot chili sauce
  • 1/4 cup calamansi juice or use lemon juice
  • 1/2 cup brown sugar
  • 1 can (8 oz) Sprite 
  • 1 teaspoon finely minced fresh garlic
  • 1/8 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 pieces bamboo skewers pre-soaked in water for 30 minutes before adding meat
  • for serving: boiled white rice

 Prepare the marinade:

  • In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.
  • Pour the marinade over the chicken leg quarter. Pierce the chicken with a fork for the marinade to absorb.
  • Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.
    Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.

 Cooking the Chicken: 

  • Skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken leg quarter.
  • Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.
    Add the brown sugar to the basting liquid and blend well.
    *Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.


  • Spray or brush the grates of the grill with oil so meat does not stick.
    Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.
    Place the skewered chicken thighs on the grates. Grill the chicken for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.
    Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.
    Serve warm with rice.
Samantha Serrano
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Quick Salmon Recipes!


Servings: 2 people

Cooking time: 20 minutes 



  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced 
  • 1 piece salmon portion, flaked 
  • 100g french beans, thinly sliced at a diagonal 
  • 3 cups of cooked white rice 
  • 2 tbsp soy sauce 
  • 1 large egg 



  1. In a large non-stick fry pan, heat the vegetable oil. Add garlic and fry for 1 minutes. 
  2. Add the salmon and french beans in the pan and cook for 3 minutes. 
  3. Add the rest of the ingredients, the rice soy sauce, salt and pepper. Stir until everything is mixed. 
  4. Using a spatula, create a well in the center of the pan. Crack the egg in there and mix the egg. Continue to stir until the egg is cooked and rice is fluffy. Serve 




Servings: 3 people

Cooking time: 15 minutes 



  • 12 oz. (340 g) salmon, cut into 2-3 fillet strips
  • salt
  • black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons honey
  • 1 tablespoon warm water
  • 1 1/2 teaspoons apple cider vinegar or lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 lemon, sliced into wedges
  • 1 tablespoon chopped parsley




  1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
  2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
  3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
  4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.
  5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
  6. Top the salmon with parsley and serve. 



Serving: 4 people

Cooking Time: 30 minutes 



  • 4 (6 ounces each) salmon fillets
  • 4 to 6 cups broccoli florets


  • 4 cloves garlic, minced
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • lemon, halved, divided
  • chopped fresh parsley, for garnish



1. Preheat oven to 400F. Grease a sheet pan with cooking spray.
2. Arrange broccoli florets and salmon fillets on prepared sheet pan. Rub minced garlic over each fillet. Set aside.
3. In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
4. Pour the butter mixture over the salmon and veggies.
5. Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
6. Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.
7. Remove from oven and garnish with parsley. Serve with lemon slices.
Samantha Serrano
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Simplified Seafood Paella


Servings: 4 people

Cooking Time: 40 minutes 



  • ⅓ cup olive oil
  • 1 white onion, finely diced 
  • 2 garlic cloves, chopped 
  • 4 pieces tomatoes, peeled and diced
  • 1 tsp spanish paprika
  • 1 pinch saffron threads 
  • 2 large pieces squid cleaned and sliced into ¼ inch-rings 
  • 2 cups white rice 
  • 1 cup white wine
  • 3 cups seafood stock
  • 12 Fresh shrimps 
  • 1 piece lemons, sliced 



  1. In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
  2. Meanwhile, put a large (16-inch) paella pan over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
  3. Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
  4. Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
  5. Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
  6. Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
  7. When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
  8. When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
Samantha Serrano
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Totsong Bangus


Serving: 3 people

Cooking Time: 35 minutes 



Fish Fry: 

  • 1 whole bangus, cleaned and cut 1.5 inch sections
  • 1 cup flour
  • Salt and pepper to taste


  • 2 pieces tomato, chopped
  • 4 tbsp tausi, rinsed and drained
  • 1 piece red onion, sliced 
  • 6 garlic cloves, minced
  • 1 tbsp ginger, peeled and julienned
  • ½ cup Datu puti White Vingear 
  • 1 cup water
  • 10g spring onions, chopped (Optional) 



  1. Place flour on a plate, set aside.
  2. Season fish with salt and freshly ground black pepper then coat them with flour.
  3. Prepare wok, add enough oil for pan frying the fish. Once hot pan fry fish until brown on all sides. Set aside.
  4. Drain oil and leave 2 tablespoons from wok. Sauté garlic, onions and ginger for a minute.
  5. Add tomatoes and cook until soft.
  6. Add water, vinegar, tausi and deep fried tofu. Bring it to a boil then simmer in low heat for 10 minutes.
  7. Add the fish and simmer for 10 more minutes.
  8. Season with freshly ground black pepper and salt if needed, turn off heat then serve while hot. Serve



Samantha Serrano
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Classic Squid Adobo

Classic Squid Adobo 

Servings: 4 people 

Cooking Time: 50 minutes 



  • 500g squid adobo, cleaned 
  • ½ cup Datu Puti white vinegar 
  • ½ cup water 
  • Salt and pepper to taste
  • 2 tbsp olive oil 
  • 1 small red onion, minced 
  • 2 garlic cloves, minced 
  • 1 piece tomato, chopped 
  • 1 tbsp soy sauce 


  1. Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.
Samantha Serrano
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Salmon Head Sinigang sa Miso


SERVINGS: 3 people




  • 1 tsp garlic, minced
  • 1 large red onion, sliced finely 
  • 1 tbsp ginger, finely julienned 
  • 3 pcs tomatoes, diced 
  • ⅓ cup miso, yellow 
  • Datu Puti Fish sauce, to taste 
  • ½ kg salmon head, cleaned and gutted 
  • 1 pack Knorr sinigang sa miso 
  • 1 cup radish, peeled and cut into ¼ inch rounds
  • 3 pcs sili espada
  • 100g mustasa leaves, cleaned


  1. Heat cooking oil in a pot. Sauté garlic, onion, ginger, and tomatoes until they start to soften and become fragrant. Add miso and continue cooking over medium heat until vegetables are tender.
  2. Add water. Season to taste with salt or patis. Add salmon heads. Bring to a simmer. Lower heat and continue simmering for 10 minutes.
  3. Add tamarind paste. Add more salt or patis, if necessary.
  4. Add radishes and sili espada. Simmer for another 3 minutes or until radishes are cooked. Add mustard leaves and cilantro; heat through. Serve with white rice and extra patis.
Samantha Serrano
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Gambas Al Ajillo (Garlic Shrimp)

Gambas Al Ajillo (Garlic Shrimp) 

Servings: 4 people

Cooking time: 13 minutes 



  • ¼ cup olive oil
  • ¼ cup butter
  • 500g shrimp peeled and undeveined 
  • 5 garlic cloves, minced
  • ¼ cup lemon juice
  • 1 tsp spanish paprika 
  • 4 tbsp parsley, chopped
  •  Salt and pepper to taste 



  1. In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.
  2. Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
  3. Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.
Samantha Serrano
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