Recipe Box Kits

Salmon Fried Rice

SALMON FRIED RICE 

Servings: 2 people

Cooking time: 20 minutes 

 

INGREDIENTS: 

  • 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 

 

INSTRUCTIONS: 

  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 
Samantha Serrano
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Simplified Seafood Paella

SEAFOOD PAELLA 

Servings: 4 people

Cooking Time: 40 minutes 

  

INGREDIENTS: 

  • 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 

 

INSTRUCTIONS: 

  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

TOTSONG BANGUS 

Serving: 3 people

Cooking Time: 35 minutes 

 

INGREDIENTS: 

Fish Fry: 

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

Sauce: 

  • 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) 

 

INSTRUCTIONS: 

  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 

 

INGREDIENTS: 

  • 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 

INSTRUCTIONS: 

  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

SALMON HEAD SINIGANG SA MISO 

SERVINGS: 3 people

COOKING TIME: 3O MINUTES 

 

INGREDIENTS: 

  • 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

INSTRUCTIONS:

  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 

 

INGREDIENTS:  

  • 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 

 

INSTRUCTIONS: 

  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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Classic Mushroom Burger

CLASSIC MUSHROOM BURGER

Serving: 4 people 

Cooking Time: 45 minutes 

 

INGREDIENTS: 

  • 1 tbsp olive oil
  • 500g shiitake mushroom, thinly sliced 
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced garlic
  • Salt and pepper to taste
  • ⅓ teaspoon dried oregano
  • ½ cup rolled oats
  • ½ cup dry bread crumbs
  • 1 egg, beaten

BURGER: 

  • Romaine Lettuce 
  • 4 big buns 
  • 2 pieces Tomatoes, thinly sliced 

 

INSTRUCTIONS 

  • Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
  • Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir in the beaten eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
  • Once mushroom patties are cooked, assemble the following ingredients into burger buns: Romaine lettuce, tomatoes and buns. Serve. 
Samantha Serrano
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Three (3) Veggie recipes!

ADOBONG TALONG 

Servings: 4 people 

Cooking time: 30 minutes

 INGREDIENTS: 

  • 500g medium size eggplants 
  • ½ cup vegetable oil
  • ½ cup vinegar
  • ¼ cup soy sauce 
  • ¼ tsp ground pepper
  • 6 cloves garlic, chopped
  • 1 tbsp sugar
  • 2 pcs bay leaves

 

INSTRUCTIONS: 

  1. Cut the eggplant into half lengthwise, then cut crosswise into 2 inch wide. 
  2. After cutting, place it in a medium bowl and add 1 tbsp sugar, salt, ground pepper. Coat the eggplant slices and marinate it for 20 minutes and up to 2 hours.
  3. Heat vegetable or cooking oil on the frying pan. Fry the marinated eggplants in batches until both sides are brown. Add more oil as needed and drain using paper towels. Set aside. 
  4. In the same pan, add vinegar, soy sauce, pepper, garlic and sugar; bring to a boil. Add the fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Coat the eggplants with the sauce and cover the pan and let it cook for a couple more minutes. Serve with steamed rice. 

 

CLASSIC LUMPIANG HUBAD

Servings: 4 people 

Cooking time: 30 minutes

 

INGREDIENTS: 

  • 3 tbsp canola oil 
  • 2 cloves garlic, crushed 
  • 1 pc red onion, sliced 
  • 1 cup sweet potato orange, thinly sliced 
  • ½ cup singkamas, thinly sliced
  • ½ cup carrot, thinly sliced 
  • 3 tbsp cooked garbanzos (optional) 
  • 1 tbsp DATU PUTI SOY SAUCE
  • Salt and pepper to taste

SAUCE: 

  • 1 cup water
  • ¼ cup DATU PUTI SOY SAUCE
  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • 2 cloves garlic, crushed

TOPPINGS: 

  • 100g Romaine Lettuce, separated 
  • ¼ cup ground peanuts

 

INSTRUCTIONS: 

  1. Saute garlic and onions. Add remaining vegetables and seasonings. Cook for 6 minutes, stirring occasionally. Set aside. 
  2. To make the sauce, combine all ingredients and simmer with continuous stirring until thickens. Set aside. 
  3. Serve the vegetables topped with sauce and peanuts. 

 

MUSHROOM SALPICAO

Servings: 2 people 

Cooking Time: 20 minutes 

 

INGREDIENTS: 

  • 2 tbsp olive oil
  • ¼ cup garlic, minced 
  • Salt and pepper to taste
  • 500g Shiitake mushrooms, remove the stems
  • 2 tbsp soy sauce 
  • Coconut sugar, to taste 

 

INSTRUCTIONS: 

  1. In a frying pan, heat the oil and fry the garlic with salt and pepper for 2-3 minutes and Set aside. This is for garnish 
  2. Slice the mushrooms into half and add it in the pan. Saute over medium heat until softened. Lower the heat and stir in the soy sauce and coconut sugar. Saute for another minute and season to taste. 
  3. Put the fried garlic on top and Serve. 
Samantha Serrano
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Vegetable Tempura

Vegetable Tempura

VEGETABLE TEMPURA

Servings: 6 people

Cooking time: 30 minutes 

 

INGREDIENTS: 

  • 2 large white onion
  • 500g sweet potato
  • 2 carrots
  • ¼ squash

Tempura batter

  • 1 cup all purpose flour 
  • ¼ cup cornstarch 
  • ¼ tsp sea salt 
  • ¼ tsp baking powder 
  • 1 egg
  • 250ML ice cold water 

INSTRUCTIONS: 

  1. Peel sweet potatoes, squash and carrots. Cut them into thin french-fry sized match sticks. The sweet potato, squash and carrot sticks should be cut roughly the same thickness because you want them to both cook evenly.
  2. Clean and cut the white onions so that they are roughly similar in length to potato and carrots. Take note that, white onions cook quicker so they can be a little thicker.
  3. Add all the vegetables into a large bowl and toss with hand. 
  4. Heat the oil for deep frying on medium high heat until it reaches roughly 335 - 350 F.
  5. In a separate bowl, mix all batter ingredients and mix until they are no big lumps. Do not over mix. If adding ice cubes, DO NOT add them until you are all ready to start frying. You want to keep this batter cold so do not wait too long before using it.
  6. Add vegetables to batter and mix to coat evenly.  
  7. The temperature of your oil should be at the right temperature to fry it properly. The temperature should be around 340 -355 ℉ (170-180 ℃). Best to start at 355 because it will cool down once you add your vegetables. Keep the heat between med-high and medium and it should work.

TIPS: 

  • When cooking Vegetable tempuras, wait until it’s 340°- 356°F (170-180°C). If the vegetables are thicker like sweet potato 285°- 320°F (140-160°C)
  • To check if the oil is hot enough without a thermometer, you can drop some batter in the oil. The batter should go all the way down to the bottom of the pan and come back up, you are close to 280°F.
  • To make the best Tempura Batter, the batter needs to be ice cold and not too thick to produce very airy and crispy Japanese tempura.
  • Let the tempura batter drain away a bit before you put your vegetables in your oil.
Samantha Serrano
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Salmon with Miso glaze

Salmon with Miso glaze

Salmon with Miso Glaze

Servings: 4 people

Cooking time: 15 minutes 

 

INGREDIENTS: 

Miso Glaze: 

  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp hot water
  • 2  tbsp white miso

Salmon 

  • 4 pieces of salmon portion
  • Salt and pepper to taste
  • 2 tsp sesame seeds
  • 2 tbsp spring onions 

INSTRUCTIONS:

  1. To make the miso glaze, In a medium-sized bowl combine brown sugar, soy sauce, hot water, and miso. Stir with a whisk.
  2. Arrange fish on a baking dish or foiled-lined baking pan coated with cooking spray. Spoon miso mixture evenly over fish fillets.
  3. Broil for 8 to 10 minutes or until fish flakes easily when tested with a fork. Baste again with miso glaze halfway through cooking (two times total). Sprinkle with sesame seeds and green onions.
Samantha Serrano
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Chahan - Japanese Fried RIce

CHAHAN- Japanese Fried Rice 

Servings: 2 people

Cooking time: 25 minutes


INGREDIENTS: 

  • 400g japanese rice
  • 1 piece egg
  • 20g spring onions 
  • 40g bacon 
  • 30g carrots 
  • 1 tbsp soy sauce 
  • 1 tbsp sake 
  • Salt and pepper to taste

 

INSTRUCTIONS:  

  1. Chop the spring onions, bacon and carrots into smaller cube pieces. 
  2. In a bowl, whisk the 1 piece of egg and set aside. 
  3. In a wok, add the oil and put it in medium heat. Fry the bacon, carrots and spring onions. Once cooked, take it out of the wok and set aside. 
  4. In the same wok, add the egg. Before the egg becomes cooked, put in the rice at medium heat. Mix it well and add the bacon, carrots and spring onions. 
  5. Add 1 tbsp soy sauce, 1 tbsp of sake and salt and pepper to taste.
  6. Mix it well and serve it while it’s hot.
Samantha Serrano
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Beef Teppanyaki

BEEF TEPPANYAKI 

Servings: 4 people

Cooking Time: 1 hr and 15 mins 


INGREDIENTS: 

  • 1 pound beef sirloin

MARINADE

  • 3 tablespoons soy sauce
  • 2 tablespoons sweet cooking wine (alternative- brandy)
  • 1 tablespoon garlic powder
  • ½ teaspoon sugar
  • 1 teaspoon ground pepper

FOR FRYING

  • 3 tablespoons oil
  • 1-2 tablespoon cooking sweet wine (alternative- brandy) 


INSTRUCTIONS:

  1. Cut the beef into really thin slices, about half centimeter or thinner.
  2. In a bowl, mix all the ingredients for the marinade together. Add the beef slices and mix well. Leave to marinate for at least an hour.
  3. Heat oil in a frying pan or skillet on medium-high. Fry the beef slices. Place cooked slices on your serving dish.
  4. After the meat is cooked, using the same pan but on low heat, add the leftover marinade plus 1 tablespoon of wine and let simmer for 1-2 minutes or until sauce is bit thicker.
  5. Pour sauce on top of the cooked beef and serve.
Samantha Serrano
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