Recipe (Filipino)


Pork Adobo

Method :

  • 1 kilo pork; cut into 2-inch pieces
  • 1 head garlic; pounded
  • 1/2 small onion; chopped
  • 4 dried bay leaves
  • 1/2 tablespoon peppercorns
  • 6 tablespoons soy sauce
  • 6 tablespoons vinegar
  • 1 cup rice water
  • 1 tablespoon oyster sauce (optional add-on)
  • Cooking oil

Instructions :
Combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!


Green Mussels (Tahong) Soup

Method :

  • 1 kilo green mussels (tahong); cleaned and washed
  • 1 root ginger; crushed
  • 1 onion; sliced
  • 1 bundle spinach leaves
  • Salt and pepper to taste
  • Water

Instructions :
Bring water to a boil, then add the mussels, ginger, and onion. Season with salt and pepper to taste.  When shells of the mussels are opened, add the spinach leaves.  Balance seasoning, cover, and simmer. Cook until done.


Camaron Rebosado

Method :

  • 1 lb large shrimps (prawns);  shelled and deveined (keep tail intact)
  • 1 tablespoon calamansi or lemon juice
  • Salt and pepper to taste
  • Cooking oil

Batter Ingredients:

  • 2 egg; slightly beaten
  • 1 cup flour
  • 1/4 cup water
  • Salt and pepper to taste

Instructions :
Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the black intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansi and salt. Set aside in the refrigerator.

Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and gradually pour water, blending it well with the mixture, until you reach your desired thickness of consistency. Salt to taste, then set aside.

Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and dry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup.

Recipe (Vietnamese)


Vietnamese Chicken Salad 

Method :

  • 1 tablespoon finely chopped green chile peppers
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon white sugar
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon black pepper
  • 2 cooked skinless boneless chicken breast halves, shredded
  • 1/2 head cabbage, cored and thinly sliced
  • 1 carrot, cut into matchsticks
  • 1/3 onion, finely chopped
  • 1/3 cup finely chopped dry roasted peanuts
  • 1/3 cup chopped fresh cilantro

Instructions :
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.

Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.


Vietnamese Fresh Spring Rolls

Method :

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Instructions :
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Vietnamese Style Vegetarian Curry Soup

Method :

  • 2 tablespoons vegetable oil
  • 1 onion, coarsely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 2 inch piece fresh ginger root, thinly sliced
  • 1 stalk lemon grass, cut into 2 inch pieces
  • 4 tablespoons curry powder
  • 1 green bell pepper, coarsely chopped
  • 2 carrots, peeled and diagonally sliced
  • 8 mushrooms, sliced
  • 1 pound fried tofu, cut into bite-size pieces
  • 4 cups vegetable broth
  • 4 cups water
  • 2 tablespoons vegetarian fish sauce (optional)
  • 2 teaspoons red pepper flakes
  • 1 bay leaf
  • 2 kaffir lime leaves
  • 8 small potatoes, quartered
  • 1 (14 ounce) can coconut milk
  • 2 cups fresh bean sprouts, for garnish
  • 8 sprigs fresh chopped cilantro, for garnish

Instructions :
Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro