When I attended Mida Food’s 20th anniversary luncheon, each guest were given a bag full of frozen seafood—scallops, bacalao, softshell crab, prawns, and mussels—as a giveaway. The distributor of premium fresh and frozen seafood is known for its quality frozen products through its retail brand Pacific Bay. I immediately thought of various recipes for the seafood. I wanted to do something different for the mussels. It’s a pound of good shellfish, important from New Zealand, which was also already pre-cooked. I browsed the web and found Jamie Oliver’s Thai-style recipe. It looked simple and easy so I tried it and tweaked it a bit.
1. Clean mussels or ask your fishmonger to do this for you. Steam or boil them for about 5 minutes until they open up. Discard any mussel that remained closed. Set aside about a cup of the water you used to cook the mussels.
2. Prep the lemon grass and cilantro. Pound the white part of the stalk until it cracks and opens up. Cut stalk into one-inch pieces. Then, separate the leaves of the cilantro from the stalks. Chop the stalks into small pieces.
3. In a pot, saute garlic and onions in vegetable oil for about 2 minutes, then add lemon grass and cilantro stalks and saute for another 2 minutes. Add coconut cream and water. Wait until it boils.
4. When boiling, add fish sauce and chili. Stir and taste, add salt if necessary. Add more chili if you want it extra spicy. Then add cooked mussels, stir and let simmer uncovered for about 2 minutes.
5. Turn off heat and squeeze lime over the mussels and mix. Serve in a bowl and garnish with cilantro leaves and lime wedges. Enjoy!
When hot sauce is not around, chili garlic is almost always present on the Filipino table. This is also common condiment in Chinese cuisine. It’s usually used in dipping sauces for dumplings likes pork siomai (siu mai) or to spice up noodle soups. It may be spicy, but it has a very toasted and nutty flavor thanks to the garlic and sesame oil. This recipe is very simple but requires your undivided attention from start to finish. Word of warning, cooking this much hot peppers may irritate eyes and nose.
1 head of garlic
1 cup bird’s eye chili
2 tbsp. sesame oil
2 tbsp. vegetable oil
Pinch of salt
1. Finely chop garlic and chili, roughly the same size, set aside.
2. Over low heat, heat up the sesame and vegetable oils in a pan. When oil is hot, toss in garlic and chili together and add a pinch of salt. Stir constantly until garlic turns golden brown. Be careful not to burn garlic. (Also be careful because the spicy fumes coming from the chili while being cooked may irritate your eyes and nose. If you cook this in a big batch, the more irritating it would be and you might need goggles and gloves, especially if you’re using extra spicy peppers.)
3. When garlic is golden brown, turn off heat and let it cool down in the pan. Then transfer in a jar and let it completely cool before covering and storing.
Ever since I discovered this no machine ice cream recipe by Bigger Bolder Baking, I’ve been making this cold creamy dessert at home ever since. Not that I don’t like store-bought ice cream (I love ice cream, whatever brand it is), it’s because it’s easier and I can experiment with flavors. I can also make my favorite mocha flavor, a flavor that most local ice cream brands weirdly don’t make today. This method is so easy and guarantees a smooth ice cream every time. I made this flavor since I had strawberries lying around, a souvenir from a recent trip. I also made ube (purple yam) flavor but it didn’t have enough ube jam so it was kind of a fail.
350 ml whipping cream, chilled
½ cup condensed milk
2 cups of chopped fresh strawberries
½ cup of diced fresh strawberries
1. Before making ice cream, make sure to chill your whipping cream, condensed milk, and strawberries overnight. And right before actually making it, chill a stainless bowl (or mixer bowl) and mixer whisks in the freezer for about 20 minutes.
2. Puree 2 cups of chopped fresh strawberries. Add a bit of water to help blender process it. Set aside.
3. Whip whipping cream using chilled tools until it doubles in volume and form soft peaks. Then add condensed milk and strawberry puree. Whip the mixture until it thickens some more, forming stiff peaks. Taste mixture and adjust according to your desired sweetness. Add more condensed milk if desired.
4. Using a spatula, fold in diced fresh strawberries until mixed through. Put the mixture in a container and freeze overnight.
Pastry chef Gel Salonga discovered her knack for baking after taking a break from corporate work. Now, she bakes full time, crafting delicious cakes and pastries for Aurora Filipino Cuisine and Ted’s in Santa Cruz, Laguna. This recipe, she fuses the Filipino classic bibingka with cheesecake. I have to admit, I love cheesecake and I have to say, the salted egg topping works very well.
¼ cup melted unsalted Magnolia Gold Butter
1 ½ cups crushed La Pacita graham crackers
2 tbsp powdered sugar
5 (225g) pcs. Magnolia cream cheese, softened
5 pcs. Magnolia brown eggs plus 2 egg yolks
1 ½ cups sugar
1/8 cup Magnolia all purpose flour
¼ cup Magnolia all purpose cream
1/8 cup coconut milk
2 pcs. salted egg, shelled and sliced
1. Preheat oven to 180C (350F).
2. In a bowl, combine all ingredients for the crust, then press firmly against the bottom of a 9-inch spring form pan and bake for 15 minutes.
3. In a large bowl, combine cream cheese, eggs and egg yolks, and mix smooth. Add the sugar, flour, cream, and coconut milk. Blend until smooth. Pour batter into prepared pan with the crust.
4. Top with salted egg slices.
5. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 2 hours until set. This prevents cracking. Chill.
Since it’s Halloween week, it’s the best time to cook something that is very much associated with this holiday—squash or pumpkin. Local Philippine pumpkins look like their Western counterpart but are smaller and usually have yellow-green skin, not orange. Here, it’s usually used in vegetable saute or cooked in creamy coconut milk. This recipe is simple and a bit healthy than other pumpkin soups because I chose to omit cream. I’ll probably use coconut cream with this recipe in the future.
500 grams squash
2 slices of smoked ham (or any ham available)
1 large yellow onion
2 cups of chicken broth
1 tbsp. vegetable oil
Salt and pepper
Spring onions for garnish
1. Peel, remove seeds, and cut squash into cubes. Put in a pot and pour in about two cups of water. Cut the onion in half, and dice one half, and pour into pot. Set the other half aside. Cook squash until tender, breaks apart when pierced by a fork. Remove the pot from heat, set aside and let it cool for a bit.
2. After cooling down, pour the entire contents into a food processor or blender and puree until silky smooth. Set aside.
3. Chop the other half of the onions and cut ham into small squares. Pour oil in the same pot and saute chopped onions until translucent. Then add ham and let it brown a bit. Then add the puree and chicken stock into the pot. Mix well and season with salt and freshly cracked pepper. Let simmer for a couple of minutes. Add more broth or water to attain the desired consistency.
4. Sprinkle green onions on top and serve hot. Enjoy!
This refreshing mocktail is perfect for hot summer days and nights. This is perfect for entertaining family events or any gathering. Mocktails are always great options for non-drinkers (of alcoholic drinks). This recipe is for a tall glass. Just multiply the ingredients if you need to make big batches.
3 tbsp. fresh cucumber
1 tbsp. simple syrup
juice of half a lime
3 pcs. basil leaves
250 ml lemon lime soda
1. Mince fresh cucumber with skin on. Pour in a tall glass with basil leaves. Muddle the two together using a spoon or the handle of a wooden spoon. Then add lime juice and syrup.
2. Pour in ice and lemon lime soda. Mix with a bar spoon and garnish with lime wedge and basil leaves before serving. Enjoy!
Pancit malabon is a variation of the Filipino pancit palabok, a kind of pancit (sautéed noodles). This originated from Malabon City, hence the name. A regular pancit palabok and the malabon variation use the same ingredients but served differently. The original palabok is served pasta-style with the sauce poured over the noodles and finished with the toppings. The malabon on the other hand, the sauce and noodles are incorporated together, served in a platter and finished with the toppings. Another difference is the size of the rice noodles, while the classic palabok uses the thin variety, malabon uses the thick variety.
500 grams thick rice noodles
250 grams medium size shrimp
1 cup fine tinapa (smoked fish) flakes
1 cup of crushed chicharon pork rind cracklings
¼ cup fish sauce
4 garlic cloves, minced
1 onion, chopped
2 tbsp. annatto seeds
Vegetable oil or any neutral oil you prefer
Spring onions for garnish
Calamansi (Philippine lime
1. Soak annatto seeds in ¼ cup of water. The seeds will dye the water red, a natural food coloring we use to color certain dishes. The longer you soak, the deeper the color.
2. Cook noodles according to package instructions. In my case, the instructions detailed that the noodles should be soaked first in tap water for 10 minutes. Then cook in boiling water for 10 minutes and let sit in hot water for another 30 minutes. Drain and set aside.
3. To make the sauce, deshell shrimp and set the heads aside. Using mortar and pestle, crush and pound shrimp heads until juices come out. Then pour in a small saucepan and add 1 ½ cup of water and boil. After it boils, turn off heat and strain broth. Then cook shrimp body/tail separately in ½ cup of water. Cook shrimp until it turns pink, then set aside. You can also slice the shrimp tails in half, cutting it along the spine. Add the used water in the shrimp head broth.
4. Hard boil eggs, slice then set aside. Chop spring onions, set aside.
5. In a wok or big pan, sauté garlic and onion in about 2 tbsp. of vegetable oil for a couple of minutes. Then add shrimp broth then add fish sauce and pepper to taste. Add annatto water, don’t add everything, just enough to color the broth an orange hue. When the broth boils, add noodles and mix well. Then add half of the pork rind cracklings and tinapa, mix well. Make sure that the noodles is well coated by the sauce. The natural starch from the noodles will thicken the sauce. The cracklings will also thicken the sauce. Add about 2 tbsp. of oil and mix thoroughly.
6. Pour noodles in a large serving platter. Then top with remaining cracklings and tinapa. Top also with sliced egg, shrimp, and spring onions. Serve with sliced calamansi for squeezing (calamansi is squeezed over a serving of the pancit, the juice adds freshness and acidity). Enjoy!
Turbo broiler is such a popular kitchen appliance here that every household has one. One dish that we always cook in this round oven is roast chicken. Traditional means of cooking is rotisserie (constantly rotating the chicken over hot charcoal) but the turbo broiler has made it easier. It is so common that Filipinos even call the dish “turbong chicken.” This recipe, which I grew up eating and making is easy and uses a few ingredients. This roast has a darker and slightly crispy skin. It is usually accompanied by the traditional Filipino roast chicken gravy which is a thick liver sauce but in this recipe, I made a basic gravy. TBH, you can eat this roast without any sauce.
1 whole chicken (1250 grams or 2.75 lbs.)
½ cup soy sauce
10 pcs. calamansi (Philippine lime)
3 stalks lemon grass
2 tbsp. osyter sauce
Ground black pepper
For gravy (optional)
1 tbsp. butter
1 tbsp. Flour
1 chicken bouillon cube
1 cup water
1. Prep the chicken by cleaning it and patting it dry.
2. Trim the tops of the lemon grass by removing the long green parts. Bash the bulb part enough until it splits open. Do this to all three stalks then tie them into knots. Then push them inside the cavity of the chicken.
3. In a large bowl, pour in soy sauce and squeeze in the juice of all 10 calamansi. Add ground pepper into the marinade. Put chicken in and scoop some of the marinade inside the cavity of the chicken. Marinate for at least an hour, occasionally flipping chicken.
4. Remove from marinade then rub oyster sauce outside the chicken. Then put the chicken inside the turbo broiler and cook for 35 minutes at 250° C (480° F). After the time, flip the chicken over and cook for another 25 minutes. When done, remove the chicken, set aside, and let it rest before chopping. If making gravy, collect drippings.
5. Melt chicken bouillon cube in one cup of hot water. In a sauce pan make a roux, do this by melting butter and adding the flour. Let the flour cook for a couple of minutes. Then add drippings to the roux, stir well. Then slowly add chicken broth. Wait until it boils, this will allow the sauce to thicken. Add salt and pepper to taste. Serve with chicken.