1. Pork Shanghai Lumpia (Approx. 48-50 Pieces)
Ingredients:
2kg ground pork (lean)
4 carrots, finely minced
2 tins water chestnuts, finely minced
20 cloves garlic, finely minced
1 teaspoon black pepper
1 teaspoon garlic powder
1.5 tablespoons salt
2 tablespoons pork stock powder (Knorr or gluten-free alternative)
2 packages spring roll wrappers (small)
4 egg whites (for sealing)
Sweet chili sauce or spiced vinegar for dipping
Canola oil
Directions:
Place ground pork in a large mixing bowl.
Mince carrots, water chestnuts, and garlic in a food processor. Add to bowl.
Add black pepper, garlic powder, salt, and pork stock powder to the mixture. Mix by hand until fully incorporated.
Marinate in the refrigerator for at least 1-2 hours or overnight for best results.
Peel wrappers and place approximately 1 tablespoon of meat mixture onto the center of each wrapper.
Roll and fold in sides, sealing with egg whites.
Deep fry in hot oil until golden brown.
Serve with sweet chili sauce or spiced vinegar.
2. Coconut Chicken Adobo Soup
Soup Ingredients:
30 chicken drumsticks
2 cans (400ml) coconut cream
2 cans (400ml) coconut milk
1.5 cups Datu Puti vinegar
1 cup Datu Puti soy sauce
15 cloves garlic, minced
4 tablespoons ground turmeric
2 tablespoons ground cumin
8 tablespoons brown sugar (adjust to taste)
8 bay leaves
3 tablespoons whole peppercorns
2.5 tablespoons salt
1 teaspoon ground black pepper
Canola oil
Garnish: chopped green onions and fried garlic
Crouton Ingredients:
1 bag day-old pandesal buns, cut into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Croutons Directions:
Preheat oven to 350°F.
Toss pandesal cubes with seasoning and olive oil.
Bake for 10-15 minutes until crispy.
Soup Directions:
Heat oil in a large wok and sauté minced garlic until golden brown.
Add chicken drumsticks and sauté for 4-5 minutes until browned.
Add vinegar, soy sauce, peppercorns, and bay leaves. Bring to a boil and boil for 5 minutes.
Stir in turmeric and cumin until well combined.
Add coconut cream and milk. Cook on medium heat for 30 minutes.
Season with salt, ground pepper, and brown sugar. Adjust seasoning to taste.
Remove drumsticks, shred meat, and set aside.
Plating:
Add 1-2 cups of broth to a soup bowl.
Place shredded meat from one drumstick into the bowl.
Garnish with croutons, green onions, and fried garlic. Serve.
3. Vegetable Pancit Bihon
Ingredients:
9 packages Special Bihon noodles
6 tablespoons minced garlic
1.5 medium onions, chopped
1.5 small heads cabbage, sliced
75 snow peas, trimmed
12 medium carrots, julienned
9 stalks celery, chopped
12 tablespoons oyster sauce
6 tablespoons soy sauce
3 teaspoons black pepper
3 teaspoons garlic powder
6 tablespoons vegetable stock powder
5 lemons (for garnish)
Canola oil
Directions:
Soak bihon noodles in warm water for 8 minutes. Drain and set aside.
Prep vegetables: mince garlic, chop onions, slice cabbage, julienne carrots, and chop celery. Trim snow peas.
Heat oil in a large wok. Sauté 4.5 tablespoons garlic and onions until translucent.
Add 18 cups warm water and bring to a boil. Add bihon noodles, stirring well.
Add oyster sauce, soy sauce, black pepper, garlic powder, and vegetable stock. Mix thoroughly.
In a separate wok, sauté the remaining garlic, onions, and all vegetables until cooked.
Plating:
Add 1-2 cups of noodles to serving dish.
Top with generous portion of vegetables.
Garnish with lemon wedge. Serve.
White Rice (can make at same time as pancit to serve with kare kare)
Ingredients:
25 cups jasmine rice
12.5 cups water
Directions:
Rinse rice three times until water runs clear.
Add rice and water to rice cooker. Cook for 1 hour.
4. Pork Belly Kare-Kare
Ingredients:
5 pounds pork belly
4 large Chinese eggplants, sliced
12 baby bok choy, trimmed
3 pounds green beans, trimmed
1 large jar JIF crunchy peanut butter (gluten-free)
1 tablespoon annatto powder
3 tablespoons brown sugar
1 teaspoon salt
0.5 teaspoon ground black pepper
5 cloves garlic, minced
1 medium sweet yellow onion, diced
Canola oil
Garnish: crushed peanuts
Pork Belly Directions:
Boil pork belly in a pot with 4 tablespoons salt, 5 bay leaves, and 2 tablespoons peppercorns for 1 hour.
Dry pork belly in the oven at 350°F for 15-20 minutes. Remove and cut into portions.
Deep fry portions for 10 minutes until crispy.
Sauce Directions:
Heat oil in a wok. Sauté minced garlic and onions until browned.
Add peanut butter and cook on medium heat for 1-2 minutes until softened.
Add 5 cups water and mix until creamy. Reduce heat to low.
Add annatto powder, brown sugar, salt, and black pepper. Adjust seasoning to taste.
Vegetables Directions:
Boil water and blanch bok choy and green beans for 2-3 minutes until crisp-tender.
Sear sliced eggplants in a pan with oil until browned.
Plating:
Add 1 cup peanut sauce to a serving dish.
Arrange sliced pork belly on top of the sauce.
Add vegetables around pork.
Garnish with crushed peanuts. Serve.
5. Ube Mochi Waffles
Waffle Ingredients:
7.5 cups milk
10 eggs
5 teaspoons vanilla extract
3 boxes mochiko sweet rice flour
2.5 cups white sugar
5 teaspoons baking powder
2.5 teaspoons salt
3 teaspoons ube extract
Non-stick oil spray
Garnish
Whipped cream
Crushed ube stick-o
Powdered sugar
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon milk
0.5 teaspoons ube extract
0.25 teaspoons vanilla extract
Waffle Directions:
Preheat waffle iron.
In a small bowl, whisk milk, eggs, ube extract, and vanilla extract.
In a large bowl, combine mochiko flour, sugar, baking powder, and salt. Gradually add wet ingredients to dry, mixing until smooth.
Spray waffle iron with oil. Pour 1/4-1/2 cup batter per waffle. Cook until golden brown.
Glaze Directions:
Mix powdered sugar, milk, ube extract, and vanilla extract. Transfer to a squeeze bottle.
Plating:
Cut waffles in half. Arrange on plate.
Drizzle with glaze. Top with whipped cream and crushed Stick-O. Serve.
