04/26/16 recipe -Taste USA

Tuesday, April 26, 2016

Chili garlic squid and cucumber salad

How to make Chili garlic squid and cucumber salad recipe - Gochujang is a paste made from fermented beans and chili. It is widely used in Korean cuisine and is available in all Korean or Asian groceries and delis. By Gene Gonzalez

Ingredients:
1 1/2 tbsp. chili-garlic paste
1/2 tbsp. honey
2 tbsp. lemon juice
2 tbsp. sesame oil
1/2 tbsp. gochujang
1/2 tsp. salt
1/4 tsp. pepper
2 pcs. large squid, cleaned, skinned and sliced into thin rings
2 pcs. cucumbers, peeled, seeded and julienned
parsley for garnish (optional)

Method:
1. In a bowl, combine chili-garlic paste, honey, lemon juice, oil, gochujang, salt and pepper. Marinate squid rings in mixture for at least 30 minutes. Place in the chiller while marinating.

2. To assemble, place some cucumber strips on a plate, then top with the marinated squid. Sprinkle with sesame seeds and garnish with a sprig of parsley or fanned cucumber. Serve chilled.

Bola bolang panciteria

How to make Bola bolang panciteria recipe - The radish relish should be stored in the refrigerator for a minimum of one week before it is ready for use. By Gene Gonzalez

Ingredients:
1 tbsp. minced garlic
1 cup ground pork
1/4 cup fat from the back of a pig, cut into
small cubes
1 egg white
1 cup shrimps, peeled and deveined
1 cup boneless fish cubes
1/2 cup carrots, brunoise
2 tbsp. minced onion
1/4 cup chopped leeks
1/4 cup chopped kinchay
1 tsp. ngo-hiong
1/2 tsp. sesame oil
radish relish

Radish relish:
In a bowl, combine the following
ingredients then transfer to a pickling jar:

Ingredients:
2 pcs. radishes, grated then squeezed to
remove liquid
1/2 cup vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. pepper

Method:
In a bowl, combine garlic, ground pork, pork fat, egg white, shrimps, fish cubes, carrots, onion, leeks, kinchay and ngohiong Mix well. Form into balls. Heat oil in pan and deep-fry. Drain excess oil in paper towels. Serve with radish relish.

Nilasing na hipon

How to make Nilasing na hipon recipe - The shrimps can be marinated for up to one or two days in the chiller or refrigirator. By Gene Gonzalez

Ingredients
2 tbsp. anisado wine
1 tsp. powdered anise or fennel seeds
1/4 cup bay leaf
1/2 tsp. salt and pepper mix
1/2 cup shrimps
cooking oil for deep-frying
cornstarch for dredging

For the sauce:
1/2 cup Ilocos vinegar
2 pcs. siling labuyo
1 tsp. salt

Method:
1. Make the sauce: Combine the ingredients in a small bowl. Mix well.

2. In another bowl, combine anisado wine, anise or fennel seeds, bay leaves and salt and pepper mix. Marinate the shrimps in the mixture for a few minutes.

3. Heat oil in pan. Dredge shrimps in cornstarch then deep-fry until golden brown. Remove from heat and drain oil. Season with salt and pepper.

Crispy itik

How to make Crispy itik recipe - Hang the duck for a half day to dry to make it crispier. By Gene Gonzalez

Ingredients:
1 pc. whole itik (duck)
1 pc. bay leaf
1 tbsp. five-spice powder
1 tbsp. curry powder
1/4 cup gin
2 tbsp. crushed ginger
1 tbsp. minced garlic
2 tbsp. patis
1 tbsp. onion powder
1 tsp. chili powder
1 tbsp. salt
1 tbsp. pepper
oil for deep-frying

Seasoned salt:
1/2 tsp. ngo-hiong
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder

Method:
1. In a pot, combine itik, water, bay leaf, five-spice powder, curry, gin, ginger, garlic, patis, onion powder, chili powder, salt and pepper. Boil until itik is tender.

2. Heat oil in pan and deep-fry.

Quekiam

How to make Quekiam recipe - You can also serve your quekiam with Radish Relish insead of the usual sweet-and-sour sauce. By Gene Gonzalez

Ingredients:
1 tbsp. minced garlic
1 cup ground pork
1/2 cup fat from a pig’s back, cut into small
cubes
1 cup shrimps, peeled and deveined
1 cup boneless fish cubes
1/2 cup carrots, brunoise
2 tbsp. minced onion
1/4 cup chopped leeks
1/4 cup chopped kinchay
1/2 tsp. ngo-hiong
1/2 tsp. salt
1/2 tsp. pepper
1 egg white
taupeh wrapper
sesame oil
sweet-and-sour sauce

Method:
1. In a bowl, combine garlic, ground pork, back fat, shrimps, fish cubes, carrots, onion, leeks, kinchay, ngo-hiong, salt and pepper. Add egg whites and mix well. Wrap in taupeh wrapper, drizzle
with a few drops of sesame oil, then deep-fry. Drain excess oil in paper towels.

Crusty soda cracker wings

How to make Crusty soda cracker wings recipe - If possible, marinate the wings for a day in a mixture of grated lemon rind, lemon juice, 2 drops of liquid seasoning and 2 tbsp. hot sauce. By Gene Gonzalez

Ingredients
1 cup butter or margarine
1 1/2 cups soda cracker crumbs
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. rosemary
2 tsp. paprika
1/4 tsp. nutmeg
1/4 tsp. onion powder
2 tsp. salt
1/2 tsp. pepper
1 kilo chicken wings, cut into two, washed
and dried on paper towels
3 eggs mixed with 1–2 tbsp. milk
3 tbsp. cold water

Method:
1. Heat oven to 375°F. Butter two large shallow baking pans that will hold the chicken pieces in a single layer. Put the pans in the oven to melt the butter.

2. Combine soda cracker crumbs, thyme, marjoram, rosemary, paprika, nutmeg, onion powder, salt and pepper in a large flat dish. Dip the chicken pieces in the egg-milk mixture, then roll in the
crumbs to coat well. Place the pieces in the prepared pans, turning them over once in the butter. Bake for 35 to 40 minutes or until tender and brown.

Pritong kesong puti na may linga

How to make Pritong kesong puti na may linga recipe - By Gene Gonzalez

Ingredients:
1 pack kesong puti, cut into squares
1/2 cup flour
1/2 cup egg whites
1/2 cup sesame seeds (linga)
cooking oil

For the sauce:
1 tbsp. vinegar
2 tbsp. sugar
1/2 tbsp. finely chopped radish
1/2 tbsp. finely chopped red bell pepper

Method:
1. Make the sauce: Combine all the ingredients for the sauce in a bowl. Mix well. It’s best to make the sauce about one hour before you are to serve the fried kesong puti so it has a chance to evelop its full flavor.

2. Heat oil in pan. Dredge kesong puti squares in flour, dip them in egg whites then dredge them again in flour. Repeat this procedure, then dip in egg whites again and coat with sesame seeds. Deepfry until golden. Drain excess oil and serve with sauce.

Sizzling balut

How to make Sizzling balut recipe - You can also serve this dish like a pie, baked with a puff pastry crust. By Gene Gonzalez

Ingredients:
2 tbsp. butter
1 tbsp. minced garlic
2 pcs. finger chilies, sliced
1 tbsp. chopped onion
5 pcs. balut, shelled
2 drops liquid seasoning
pinch paprika
1 tbsp. brandy or rice wine
1 tbsp. oyster sauce
a pinch of sugar
a pinch of cloves
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil

Method:
1. Heat butter in pan and sauté garlic, finger chilies and onion. Add the balut, liquid seasoning, paprika, brandy, oyster sauce, sugar and cloves. Simmer to cook. Season with salt and pepper.
Transfer to a sizzling plate and drizzle with olive oil.

Potato croquettes

How to make Potato croquettes recipe - Japanese bread crumbs are the more traditional for these croquettes. Use good clean oil for deep-frying. Used oil may cause uneven dark blotches on the croquettes. By Gene Gonzalez

Ingredients:
1/2 cup butter
1 cup diced chicken
2 tbsp. chopped onion
800 grams potatoes, boiled and mashed
2 pcs. hard-boiled eggs, cubed
1/2 tsp. salt
1/4 tsp. pepper
cooking oil for deep frying
1 cup all-purpose flour
1 egg white
1 cup soda cracker crumbs

Method:
1. Heat butter in pan and sauté chicken and onions.

2. In a bowl, mix together the sautéed chicken and onion with the mashed potato. Add eggs, then season with salt and pepper.

3. Heat oil in pan. Form chicken-potato mixture into oval patties. Dredge in flour, dip in egg white then roll in soda cracker crumbs.

Gene’s favorite french fries

How to make Gene’s favorite french fries recipe - For a country flavor, wash the potatoes well and fry them with the skins on. By Gene Gonzalez

Ingredients:
cooking oil
4 large potatoes, washed, peeled
1/4 cup minced garlic
olive oil
1 tbsp. liquid seasoning
1/4 cup fresh basil
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. white pepper

Method:
1. Heat oil in pan and deep-fry the potatoes. Drain excess oil and set aside.

2. In another pan, toast the minced garlic in olive oil until golden brown. Add liquid seasoning, potatoes, cayenne pepper, salt and white pepper. Toss until potatoes are well-coated.

Shrimp toast

How to make Shrimp toast recipe - By Gene Gonzalez

Ingredients:
1 cup shrimp, peeled and coarsely chopped
1 egg white
1 tsp. chopped ginger
2 tbsp. soy sauce
1 tbsp. chopped onion
1 tbsp. finely chopped chives
1 tbsp. finely chopped cilantro
1 tsp. minced garlic
1/4 cup sesame seeds
slices of white bread

Method:
1. In a bowl, combine shrimps, egg white, ginger, soy sauce, onion, chives, cilantro and garlic. Mix well to blend.

2. Spoon the shrimp mixture onto slices of bread. Sprinkle with sesame seeds. Deep-fry, then drain excess oil and serve with sweet-and-sour sauce.

Baked clams with Pinoy boursin

How to make Baked clams with Pinoy boursin recipe - By Gene Gonzalez

Ingredients:
200 grams kesong puti
1 tbsp. chopped fresh basil
2 tsp. chopped chives
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. white pepper
1/2 kilo large clams, cleaned and halfshelled
1/4 cup bread crumbs

Method:
1. Place the kesong puti in a bowl and mash using a potato masher. Add fresh basil, chives and garlic. Season with salt and pepper. Mix well to blend.

2. Place an amount of the kesong puti mixture on each of the clams. Sprinkle with bread crumbs. Bake in an oven toaster until bread crumbs turn golden brown. Add a pea-sized dollop of mayonnaise on top of your clams to improve flavor and texture.

Cheese fritos

How to make Cheese fritos recipe - Other hard cheese will work just as well for this recipe. Experiment with different flavors and texture.

Ingredients:
1/2 cup grated Edam cheese (quezo de bola)
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour

Method:
1. In a bowl, combine Edam and parmesan cheese with flour. Mix well.

2. Heat a buttered non-stick pan. Form cheese mixture into small irregularly shaped sticks and fry in the pan over low heat until golden.

Baked peppers stuffed with longganiza and kesong puti

How to make Baked peppers stuffed with longganiza and kesong puti recipe - In place of the Lukban or Vigan longganizas, you can also use other strongflavored sausages such as chorizo, spicy Hungarian or pepperoni. By Gene Gonzalez

Ingredients:
6 pcs. Lukban or Vigan longganizas,
chopped
2 tbsp. minced onion
1/4 tsp. oregano
1/4 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cream
2 egg whites
2 pcs. large red bell peppers, hard cored and seeds removed
2 pcs. large green bell peppers, hard cores and seeds removed
1/2 cup kesong puti (cottage cheese)

Method:
1. In a bowl, combine longganizas, onions, oregano, thyme, salt, pepper, cream and egg whites. Mix well. Stuff the mixture inside the peppers and top with kesong puti. Bake in an oven until the cheese melts.

Adobadong mushrooms

How to make Adobadong mushrooms recipe - Straw mushrooms can also be used in this recipe. When cooked just right, the juices get absorbed by the mushrooms and will burst into your mouth. You can also serve this dish sizzling but add another tablespoon of butter. By Gene Gonzalez

Ingredients:
1 tbsp. butter
2 tbsp. olive oil
2 tbsp. finely chopped garlic
200 grams fresh button mushrooms
1 tbsp. Spanish paprika
1 tbsp. finely chopped celery
1 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 pc. bay leaf
1 tsp. liquid seasoning
2 tbsp. brandy

Method:
1. Heat butter and olive oil in pan and sauté garlic until golden brown. Add mushrooms, paprika, celery, wine vinegar, salt, pepper, bay leaf and liquid seasoning. Sauté some more until mushrooms are tender. Add brandy.

Anisadong hipon

How to make Anisadong hipon recipe - Be sure to choose the freshest, most translucent shrimps or prawns to go with the light subtle flavor of this dish. By Gene Gonzalez

Ingredients:
2 tbsp. butter
1 tbsp. onion
1/2 tsp. julienned ginger
1 cup shrimps, peeled and deveined
2 tbsp. chopped spring onion
2 pcs. chilies
1/2 cup anisado wine
salt and pepper to taste

Method:
1. Heat butter in pan and sauté onion and ginger. Add shrimps, spring onion and chilies. Sauté some more, then add the anisado wine and simmer to cook. Season with salt and pepper.

Gene’s pinsec frito

How to make Gene’s pinsec frito recipe - By Gene Gonzalez

Ingredients:
3 tbsp. sesame oil
2 tbsp. minced onion
1/2 cup ground pork
1/2 cup shrimps, peeled, deveined and chopped
1/4 cup chopped Chinese sausage or Chinese ham
1/2 tbsp. chopped kinchay
1 egg
wonton wrapper
egg whites for sealing
cooking oil

Method:
1. Heat sesame oil in pan and sauté onion. Add ground pork, shrimps, Chinese sausage (or ham) and kinchay. Continue sautéing until pork and shrimps are cooked. Season with salt and pepper. Remove from heat and let cool for a few minutes. Add the egg and blend well.

2. Place a spoonful of the mixture at the center of each wonton wrapper. Fold wrapper in half diagonally and seal with egg white. Deep-fry in cooking oil until golden brown.

Lemon shrimp popcorn

How to make Lemon shrimp popcorn recipe - By Gene Gonzalez

Ingredients:
2 tbsp. custard powder
2 tbsp. lemon juice
zest of one lemon
2 cups small shrimps, peeled and deveined
1/2 tsp. salt
1/2 tsp. white pepper
oil for frying
cornstarch
2 tbsp. butter

Spice mix:
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. onion powder
a pinch of lemon pepper seasoning

Method:
1. In a small bowl, combine custard powder, lemon juice and lemon zest. Marinate shrimp in the mixture overnight. Season with salt and pepper.

2. Heat oil in pan, dredge shrimps in cornstarch and fry, then transfer to paper bag. Add butter and spice mix. Shake to remove excess oil and to fully coat the shrimps with the spices. Serve immediately.

Sizzling bangus sisig

How to make Sizzling bangus sisig recipe - By Gene Gonzalez

Ingredients:
1/3 cup finely chopped onions
1/4 cup vinegar
1/2 tbsp. cracked peppercorns
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1/2 tsp. liquid seasoning
1/2 tsp. chili powder
a pinch of sugar
1 1/2 tbsp. oyster sauce
1 1/2 cup deboned and diced likod ng
bangus or pre-packed boneless bangus
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. oil
1 tsp. garlic

Method:
1. Combine onions, vinegar and peppercorns in a pan. Simmer until vinegar is reduced and onions are cooked. Set aside.

2. In a small bowl, combine Worcestershire sauce, soy sauce, liquid seasoning, chili powder, sugar and oyster sauce. Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.

3. In a pan, heat oil and sauté garlic. Add vinegar-infused onions and marinated bangus, including the marinade. Simmer until liquid is reduced. Remove from heat and serve on a sizzling platter.

Baked mussels with taba ng talangka

How to make Baked mussels with taba ng talangka recipe - By Gene Gonzalez

Ingredients:
1/2 kilo mussels
2 tbsp. oil or butter
1 tsp. chopped garlic
1/2 cup taba ng talangka (bottled crab fat)
1/4 cup cream
2 tbsp. calamansi juice
1/2 tsp. pepper
Japanese mayonnaise for topping

Method:
1. Blanch the mussels in boiling water until they open. Remove the “beards” and the upper shells.

2. Heat oil or butter in pan, then sauté garlic. Add taba ng talangka, cream and calamansi juice. Season with pepper and
simmer to cook.

3. Spoon cooked taba ng talangka over the half-shelled mussels. Broil or bake until tops turn light gold. Spoon a tiny dollop of Japanese mayonnaise over each mussel. Serve immediately. Add hot
sauce or chili flakes if you want a spicier dish.

Salpicado

How to make Salpicado recipe - Sauté this dish over very high heat, but take care not to burn the garlic. This helps seal in the juices of the tenderloin tips. By Gene Gonzalez

Ingredients:
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. chopped onion
3 tbsp. thin garlic chips
1 cup beef tenderloin tips
dash cayenne pepper
1 tsp. paprika bilbao
1 pc. finger chili
2 tbsp. white wine
1/2 tsp. salt
1/2 tsp. pepper

Method:
Heat oil and butter in pan and sauté onion and garlic. Add tenderloin tips and continue sautéing for 2 to 3 minutes. Season with cayenne, paprika and chili. Add white wine, salt and pepper.

Ginataang mushrooms

How to make Ginataang mushrooms recipe - By Gene Gonzalez

Ingredients:
1 tbsp. butter
1/2 tsp. finely chopped lemongrass
1/2 tsp. ginger
2 tbsp. finely chopped garlic
200 grams fresh button mushrooms
1 tbsp. finely chopped celery
1 tbsp. patis
1/2 tsp. pepper
pinch salt
chopped parsley
3 tbsp. wine vinegar
2 tbsp. brandy
2 pcs. finger chilies, split
1 tsp. chopped red chili
2–3 tbsp. coconut cream

Method:
1. Heat butter in pan and sauté lemongrass, ginger and garlic until golden brown. Add the rest of the ingredients and continue sautéing until done. Add coconut cream.

Gene’s spring rolls

How to make Gene’s spring rolls recipe - You may substitute chopped pork meat for the chicken. Choose a cut that has an amount of fat in it for a firm but juicy texture. By Gene Gonzalez

Ingredients:
1 tbsp. sesame oil
1/2 cup chopped chicken leg and thigh meat
1/2 cup shrimps, peeled and chopped
1 tbsp. finely sliced shiitake mushrooms
2 tbsp. finely chopped bamboo shoots
2 pcs. chilies, chopped
2 tbsp. chopped kinchay
2 tbsp. oyster sauce
2 tbsp. sugar
1 tbsp. double A powder diluted in 2 tbsp.
water
lumpia wrappers

Method:
1. Heat sesame oil in pan and sauté garlic and onion. Add chicken, shrimps, shiitake mushrooms, bamboo shoots, chilies and kinchay. Season with oyster sauce and sugar. Thicken with slurry. Stir to mix well. Simmer to cook.

2. Place a spoonful of the mixture on each lumpia wrapper. Roll and seal edges with egg white. Deep-fry, then drain on paper towels and serve.

Potato, smoked fish and egg croquettes

How to make Potato, smoked fish and egg croquettes recipe - If the croquettes are small (about 2 inches long), you can store them in the freezer and drop them straight into hot oil for deepfrying. No need to thaw. By Gene Gonzalez

Ingredients:
2 cups boiled, peeled and mashed potatoes
1/2 cup flaked tinapa
3 pcs. hard-boiled eggs, diced
2 tbsp. butter
3 tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
oil for deep-frying
1/2 cup flour
egg whites
1/2 cup Japanese bread crumbs

Method:
1. In a bowl, combine potatoes, tinapa, eggs, butter and milk. Season with salt and pepper. Form into croquettes.

2. Heat oil in pan. Dredge croquettes in flour, dip in egg whites, dredge in flour again then dip in egg whites again. Finally roll in bread crumbs and deepfry.

Nonstop peanuts

How to make Nonstop peanuts recipe - By Gene Gonzalez

Ingredients:
1/2 kilo raw peanuts, shelled
2 tsp. salt
2 tsp. garlic powder
1 tsp. ngo-hion
1 tsp. onion powder
2 tbsp. sugar
1 tsp. soy sauce
1 tsp. ginger powder
1 cup cornstarch
1 to 2 egg whites
Oil for deep frying

Method:
Mix the first nine ingredients together. Dust with cornstarch, then deep-fry. Place on paper towels to remove excess oil.

Garlic chicken wings

How to make Garlic chicken wings recipe - Aside from placing them on paper towels, you can also remove the excess oil from fried chicken by baking it for 5 minutes in the over, or by placing it in a paper bag and shaking off the grease. By Gene Gonzalez

Ingredients:
1 tsp. liquid seasoning
2 tbsp. calamansi juice
1 tbsp. crushed fresh garlic
1 tsp. salt
2 tbsp. 7-Up
1/4 tsp. white pepper
250 grams chicken wings
1/4 cup flour
1/4 cup cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1 tbsp. garlic powder
Corn oil for frying

Method:
1. Combine liquid seasoning, calamansi juice, fresh garlic, salt, 7-Up and white pepper in a bowl. Marinate chicken wings in the mixture for at least 2 hours.

2. Mix together flour, cornstarch, salt, pepper and garlic powder. Dredge the chicken in this mixture. Heat oil in pan and deep-fry the chicken. Transfer to paper towels to remove excess oil.

Ditak-ditak

How to make Ditak-ditak recipe - By Gene Gonzalez

Ingredients:
1 tbsp. sesame seeds
1/4 cup cashew nuts
1/4 cup hulled squash or watermelon seeds
1 1/2 cups uncooked kamote chips
1/4 cup dried dilis
1/4 cup dried shrimps
1 tbsp. white sugar
1 tbsp. panocha
1 tbsp. tamarind puree
1 tbsp. patis
1 tsp. chili-garlic paste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ginger powder
1 tsp. chili flakes

Method:
1. Roast sesame seeds in pan until golden. Set aside.

2. Bake cashew nuts until golden. Set aside.

3. Bake watermelon or squash seeds. Set aside.

4. Deep-fry kamote chips, dilis and shrimps. Drain and leave on pan. You can use other kinds of crispy dried fish like danggit, palad or tinik if you don’t like dilis.

5. Make the glaze: Combine sugar and panocha in a pot. Cook over low heat until slightly caramelized. Add tamarind puree, patis, chili-garlic paste, garlic powder, onion powder, ginger powder and chili flakes. Simmer for a while, then remove from heat.

6. Mix peanuts, sesame seeds, cashew nuts and watermelon/squash seeds with the chips, nuts and dried seafood in the pan. Pour glaze over the mixture and cool. Serve while crispy.

Sizzling oysters

How to make Sizzling oysters recipe - You can susbtitute squid rings or fillets for the oysters if you want. By Gene Gonzalez

Ingredients:
oil for deep-frying
1 cup shelled oysters
1 cup flour
1 egg white
1 cup cornstarch
1/4 cup leeks, cut into 1-inch strips
1/4 cup thinly sliced radish, juice squeezed
out
butter
salt and pepper

For the sauce:
2 tbsp. cooking oil
1 tsp. garlic
1 tsp. chopped onion
1/4 tsp. chopped ginger
2 tbsp. oyster sauce
1 tsp. chili-garlic paste
few drops sesame oil
1/2 tsp. double A powder or cornstarch
diluted in 1/2 cup stock
pepper to taste

Method:
1. Lightly dredge each oyster in flour. Dip in egg white, dredge in cornstarch and deep-fry until crust is golden.

2. In another pan, heat oil and sauté leeks and radish.

3. Make the sauce: Heat cooking oil in pan. Sauté garlic, onion and ginger. Add oyster sauce, chili-garlic paste, sesame oil, cornstarch slurry and pepper. Simmer until thick.

4. Arrange oysters, leeks and radish on a sizzling platter. Top with sauce and serve.

Crispy chili caramel shrimp

How to make Crispy chili caramel shrimp recipe - By Gene Gonzalez

Ingredients:
1 tsp. grated ginger
1/2 tsp. garlic powder
1 tsp. onion powder
1 tbsp. chili paste
2 tbsp. anisado wine
1 cup cornstarch
750 grams suaje (each about 1 1/2 inches
long), feelers and other sharp parts removed
Salt and pepper to taste

For the sauce:
1/2 cup sugar
2 tbsp. butter
1/2 tsp. water
1 tbsp. patis
1 1/2 tsp. tamarind mix

Method:
1. In a bowl, combine ginger, garlic powder, onion powder, chili paste, anisado wine, salt and pepper. Marinate shrimps in the mixture overnight.

2. Make the sauce: Combine all the ingredients in a small bowl. Mix well.

3. Dredge shrimps in cornstarch and deepfry until crisp. Glaze with caramel sauce.

Chicken pandan

How to make Chicken pandan recipe - By Gene Gonzalez

Ingredients:
1 cup pandan leaves, cut into several pieces
1 tbsp. custard powder
1/2 tsp. onion powder
2 tbsp. lemon-lime soda
1 tbsp. instant coconut powder
1 1/2 cups deboned and diced chicken meat
1/2 tsp. salt
1/4 cup cornstarch

For the sauce:
1/4 cup lemon-lime soda
1/4 cup chicken stock
1 tbsp. cornstarch
1/2 cup 1-inch leek strips
1/4 cup pandan leaves cut into 1 1/2 inch strips
1 tbsp. butter
1/4 tsp. peanut oil
1 tsp. oyster sauce
pinch sugar
1/2 tsp. patis
1 tbsp. chili-garlic paste
1/2 tsp. finely chopped finger chili

Method:
1. Combine pandan, custard powder, onion powder, lemon-lime soda and instant coconut powder in a bowl. Marinate chicken in the mixture overnight.

2. Remove pandan leaves from the marinade. Drain. Season chicken with salt. Dredge lightly in cornstarch and deep-fry.

3. Make the sauce: Mix together in a small bowl the lemon-lime soda, chicken stock and cornstarch. In a pan, sauté the leeks and pandan in butter and peanut oil. Add oyster sauce and a pinch of sugar. Combine the soda-stock mixture and the leek-pandan mixture. Add the patis, chili-garlic paste, finger chili and salt and pepper. Mix well.

4. Transfer chicken to a serving platter and top with sauce. Serve immediately.

Ampaw Mayon express

How to make Ampaw Mayon express recipe - Rice crackers can be served with a variety of dips such as chopped santol in coconut cream (sinantol) or taba ng talangka. It can also be crumbled and sprinkled over soups or chowders. By Gene Gonzalez

Ingredients:
2 tbsp. cooking oil
1/2 tbsp. grated ginger
1/2 tbsp. garlic
1/2 kilo shrimps, shelled and chopped
2 tbsp. green and red pepper, chopped
3 pcs. siling labuyo, chopped
2 pcs. siling panigang, chopped
1 cup gata (coconut milk)

Rice Crackers:
Press 3 cups of cooked leftover rice onto the bottom of a greased tray and place under the sun to dry. When the rice dries and hardens, break into several pieces, then deep-fry in clean oil and serve with a dip.

Method:
1. Heat oil in pan. Sauté ginger, garlic, shallots and chopped shrimp. Add green and red pepper, siling labuyo, siling panigang and coconut milk. Simmer until thick and chunky. Serve with Rice Crackers.

Kakaibang lumpiang Shanghai

How to make Kakaibang lumpiang Shanghai recipe - By Gene Gonzalez

Ingredients:
1/2 cup finely chopped Chinese ham
1/4 cup finely chopped chicken meat
1/4 cup finely diced carrot
1/4 cup finely diced singkamas
2 tbsp. finely diced onion
1 egg white
1/4 tsp. salt
1/4 tsp. white pepper
wonton wrappers
2 cups cooking oil for deep-frying

Method:
1. Combine all ingredients except the wrappers and the oil in a bowl. Mix well.

2. Spoon mixture onto wonton wrappers. Roll and seal. Deep-fry.

Crispy biya or asohos

How to make Crispy biya or asohos recipe - If the fish is over two inches long, take out the entrails to remove the bitter flavor. By Gene Gonzalez

Ingredients:
1/2 tsp. salt
1/2 tsp. pepper
1/2 kilo biyang ilog or asohos
3 pcs. siling labuyo
oil for frying
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

For the sauce:
1/2 cup vinegar
3 cloves garlic, crushed
1 siling labuyo

For the seasoning:
1/2 tsp. ngo-hiong
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder

Method:
1. Combine salt, pepper and gin in a bowl. Marinate biya or asohos in the mixture for 1 hour.

2. Heat oil in pan. Fry the marinated biya or asohos until crispy. When there are no more bubbles in the oil, add the crushed garlic with skin and sili. Remove from heat when the garlic turns brown.

3. Make the sauce: Combine all the ingredients in a small bowl.

4. Mix together the ingredients for the seasoning. Place the fried biya inside a brown paper bag with the seasoning and shake. Transfer to a serving platter and serve immediately.

Quek-quek

How to make Quek-quek recipe - By Gene Gonzalez

Ingredients:
48 pcs. quail eggs, hard-boiled then shelled
2 cups oil for frying

For the batter:
1 1/4 cup all-purpose flour
1 egg white
2 tbsp. atsuete oil
1/2 cup water
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt

Method:
1. Combine all the ingredients for the batter in a bowl. Mix well.

2. Heat oil in pan. Dip each hard-boiled egg in the batter, then fry till golden brown. Serve with vinegar or sweet chili sauce. You can also use small chicken eggs for this recipe.

Kinilaw na suaje

How to make Kinilaw na suaje recipe - "jumping salad" The sweet taste of the Ilocano vinegar complements the sweetness of the live suaje. By Gene Gonzalez

Ingredients:
1/4 kilo live suaje
1 cup julienned green mango
1 tbsp. sea salt
1 tbsp. grated ginger

Vinegar Dip:
Combine the following ingredients in a bowl then mix until well-blended
1/2 cup vinegar (Ilocano cane or basi)
1/2 tsp. pepper
2 tbsp. finely chopped shallots
3 pcs. siling labuyo, chopped

Method:
1. Combine all ingredients. Serve with Vinegar Dip.

60s fried spring chicken

How to make 60s fried spring chicken recipe - By Gene Gonzalez

Ingredients:
2 tsp. nutmeg
1 tbsp. soy sauce
2 tsp. onion powder
1/2 cup Thai patis
1/2 cup brown sugar
1/2 cup rum
1 1/2 kilos spring chicken (3 chickens)

Method:
1. In a bowl, combine nutmeg, soy sauce, onion powder, patis, sugar and rum. Place chickens in the mixture and marinate for at least 2 hours in the refrigerator.

2. Steam chicken for 1 hour or until cooked. Hang dry for 2 hours, then deep-fry for 5 minutes or until golden brown.

Barbecued isul

How to make Barbecued isul recipe - "chicken ass" Choose the largest chicken asses for your barbecue. Make sure you remove the yellow musk glands. By Gene Gonzalez

Ingredients:
1 kilo chicken asses, cleaned and
butterflied
15 pcs. barbecue sticks

For the marinade:
3 tbsp. banana catsup
9 tbsp. 7-Up
1 tbsp. oyster sauce
juice of 8 calamansi
3 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. pineapple juice
1 tbsp. anisado wine

Method:
1. Butterfly chicken asses.

2. Combine the ingredients for the marinade in a bowl. Marinate chicken asses overnight in the mixture.

3. Skewer chicken asses with barbecue sticks.

Banana shrimp fritters

How to make Banana shrimp fritters recipe - These fritters go well with a plate of potato fries. Try making them with fish instead of shrimp.

Ingredients:
1/2 kilo shrimp
2 cups oil

For the batter:
1/2 cup all-purpose flour
1 egg
1/2 cup beer
1 piece rice saba, mashed
1/2 tsp. salt
1/2 tsp. pepper

Honey-Mustard Sauce:
Combine the following ingredients, then mix well:
2 tsp. honey
1/2 cup Japanese mayonnaise
1 tsp. water
1 tsp. mustard
a pinch of salt

Method:
1. Combine all the ingredients for the batter in a bow. Mix well.

2. Heat oil in pan. Dip the shrimp in the batter one by one, then fry till golden brown. Serve with Honey-Mustard Sauce.

Kangkong fritters

How to make Kangkong fritters recipe - I’ve tasted a version of this dish with an addition of guinamos na bihod or salted fish eggs from the Visayas. It’s worth experimenting on.

Ingredients:
1 egg white
1 tsp. onion powder
1/2 cup all-purpose flour
1/2 tsp. salt
1 cup oil for frying
1 bundle kangkong

Sour Cream Dip:
Combine the following ingredients in a small bowl then mix well:
1 tsbp. finely chopped shallot
4 tbsp. sour cream
2 tbsp. mayonnaise
1 tsp. liquid seasoning

Method:
1. In a small bowl, combine egg white, onion powder, flour and salt. Mix well.

2. Heat oil in pan. Dip kangkong leaves in batter, then fry until crispy. Serve with Sour Cream Dip.

Adobong tokwa

How to make Adobong tokwa recipe - You may try other bean curd varieties for this dish. Experiment with tastes and textures.

Ingredients:
Cooking oil
2 blocks tokwa
2 tbsp. garlic
3 tbsp. vinegar (Del Monte)
2 tbsp. soy sauce
a dash of liquid seasoning
1 tsp. chicken powder
2 tsp. cracked black peppercorns
1 tsp. chili-garlic paste

Method:
1. In a pan, heat oil and tokwa till golden brown. Set aside.

2. In another pan, heat oil and sauté garlic. Add vinegar, soy saue, seasoning, chicken powder and peppercorns. Do not stir until the mixture boils. Remove from heat.

3. Heat a hot plate. Arrange tokwa squares on the plate, then pour the sauce over them. Serve.

Crispy dulong okoy

How to make Crispy dulong okoy recipe - Make sure you clean the dulong well before marinating. You may also use small shrimps or alamang.

Ingredients:
2 drops liquid seasoning
a pinch of anise powder
1/4 kilo dulong
1 pc. carrot, grated
1 stalk leeks, chopped
1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup oil
1/4 pc. banana leaf cut into palm-sized squares

Sinamak Dipping Sauce:
Combine the following in a bowl and mix well:
1/2 cup vinegar
1/ tsp. patis
1/2 tsp. finely chopped garlic
1 pc. siling labuyo, finely chopped
1/4 tsp. finely chopped ginger
1/4 tsp. finely chopped onion

Method:
1. In a small bowl, combine liquid seasoning and anise powder. Marinate dulong in the mixture for 10 minutes.

2. Mix together all the ingredients (including the dulong but except the oil and the banana leaf) until well-blended, but take care not to crush the delicate dulong.