“BLT Salad” With Sarsa Ng Lechon Vinaigrette

Inspired by the famous bagnet sandwich at mercato centrale, this recipe puts an unexpected twist on the usual BLT and combines deep-friend pork liempo, crisp vegetables and an awesome lechon sauce vinaigrette that is not to be missed!

Ingredients:

4 slices liempo(Cut 1/2 inch think)

2 whole star anise

4 sprigs tarragon

1 tbsp five spice powder

3 sprigs thyms

1 bay leaf

2 cups cherry tomatoes

2 tbsps olive oil

2 head green ice lettuce

1 head lolo rosa lettuce

1 carrot 

6 black olives

1/4 cup sarsa ng lechon

1/8 cup virgin coconut oil

1 tbsp brown sugar

1/3 canola oil and 800 ml for frying

1/8 cup coconut vinegar

Direction:

1. Boil first seven ingredients in a pot of water with salt for 40-45 minutes until pork is soft.

2. Season tomatoes with salt, pepper and olive oil and roast them in an oven for 10-15 minutes.

3. slice black olives and carrots. Chop and wash lettuce.

4. Deep fry liempo. Season immediately with salt and pepper.

5. Make vinaigrette by combining vinegar, sarsa, oils, sugar, salt pepper in a blender. 

6. Assemble the salad

Seafood “Sinigang” Stew

Sinigang is definitely one of the staples of every Filipino kitchen. In this recipe, the fresh flavor of seafood is highlighted by the tart flavor of the tamarind broth and given an extra boost of white wine, just for kicks. This is awesomeness in a bowl.

Ingredients:

10 pcs sampaloc

1 white onion

4 cloves garlic

2 tomatoes

1 tbsp tomato paste or 2 cups sauce

800g clams

600 g fish fillet

12 sauhe shrimp

2 sprigs thyme

1 bay leaf

2 pcs ciabatta or crusty bread

1 cup kang kong leaves

1 tbsp olive oil

1 cup white wine

2 cups of fish or shrimp broth

Pusit Stew

Rainy days call for something warm and filling and best of all, comforting. Here's one of my favorite comfort dishes of all time, guaranteed to chase those blues away.

Ingredients:

1kg big squid 

1/2 white onion

2 cloves of garlic

1 red bell pepper

1/2 cup mirin

1 15 oz can crushed tomatoes

10 leaves of basil

2 sprigs of thyme

1 sprig of oregano

1 bay leaf

3/4 cup green peas

1/3 flat leaf parsley

salt

black and cayene pepper to taste

Directions:

1. In sauce pot, saute minced onion and garlic and thinly sliced red pepper for 1 1/2 minutes. Add in the squid cut into rings and saute for another 1 1/2 minute.

2. Deglaze the pot with mirin, add in the tomato paste and crushed tomatoes. Add in the herbs(except the parsley leaves) and season. Cover and simmer for 2 hours or place in the oven for 2 hours.

3. Add in the peas and simmer for 3 minutes. garnish with the chopped parsley leaves.

Steak Sliders With Shiitake Mushroom Duxelle And Blue Pepato Cheese

When you think of game day grub, what usually comes to mind is something handy, greasy and practically dripping with flavor. These mini-burgers are a definite homerun and will leave your viewing party guests roaring for more.

Ingredients:

750g ground beef

1 onion

4 cloves garlic

1/3 cup oyster sauce

4 sprigs thyme

1 dozen small pan de sal

8 shitake mushrooms

1 sprig rosemary

4 tomatoes

1 head ice lettuce

70g blue pepato cheese

4 tbsps olive oil

salt and black pepper

Directions:

1. Saute minced shitake mushrooms and 2 cloves minced garlic in 2 tbsps of oil. Season with salt, pepper, 2 sprigs thyme and rosemary. cooke for 7-8 minutes or until mushroom forms a pasty texture.

2. Combine ground beef, grated onion, 2 cloves of minced oyster sauce, 2 sprigs of thyms, salt and pepper. Mix well and taste flavor by frying a small piece.

3. Shape the burgers into balls slightly larger than golf balls and flatten to form patties. cook byrgers on a saute pan. for two minutes on 1 side. Flip over and finish in the oven for another 3 minutes.

4. Slice pan de sal length-wise in half. Season with salt, pepper and 2 tbsp of olive oil. Toast in the oven until brown. 

5. Slice tomatoes and lettuce. Form sliders by placing burgers, tomatoes, lettuce, cheese and ragout in between 2 slices of toasted pan de sal.

Ultimate Tapa And Egg Sandwich

Our Favorite Breakfast Staple - Restructured. I can assure you won't need a building permit for this mouth watering tower of a sandwich.

Ingredients:

500g Tenderloin Beef, sliced thinly

1/4 cup Soy Sauce

1/2 cup Red Wine

1/4 cup Sugar

2 tsps Dried Tarragon

2 cloves minced Garlic

1 Sour Dough Bread

2 Ripe Tomatoes

8 Leaves of Ice or Romaine Lettuce

4 Large Eggs

4 tbsps of Olive Oil

Directions:

1. Mix together soy sauce, wine garlic, tarragon and black pepper to form the tapa marinade. Place beef and marinade together and let it stand overnight.

2. Slice Bread into thin slices, season with salt, pepper and olive oil and grill or toast until crispy.

3. Slice tomatoes and wash the lettuce leaves.

4. Fry tapa in hot oil for about 1 minute until just cooked.

5. Fry eggs in medium heat until white is cooked but yolk is still runny about 2 minutes.

6. Assemble the sandwich.