Perfect Pesto Salmon

Satisfy your salmon craving by slathering it into this deliciously creamy sour cream dressing

Ingredients:
Grilled Salmon:
2-4 pcs salmon steak
salt and pepper
2 tbsp butter or olive oil

Sour Cream Pesto Dressing:
250ml all-purpose cream
2 tbsp lemon juice
1 cup basil leaves
1/4 cup toasted walnuts

Preparation:

1. Rub salmon with salt and pepper and leave to marinate for at least 5 minutes
2. Heat butter on a non-stick pan. Pan grill marinated salmon for 2-3 minutes per side. Set aside when cooked.
3. Combine and process all sour cream pesto dressing ingredients in blender
4. Drizzle salmon prepared sour cream pesto dressing. Serve with steamed rice, potatoes, or steamed vegetables on the side.

Coffee Jelly

Ingredients:
For the Jelly:
90g pack unflavored gulaman
1 Tbsp NESCAFÉ CLASSIC
1 ½ cups water
¼ cup brown sugar



For the sauce: Combine-
1 pack NESTLÉ All Purpose Cream 250ml
½ cup condensed milk
3 cups shaved ice
Preparation:
Dissolve gulaman and coffee in water over low heat. Add sugar and continue stirring until completely dissolved.
Transfer on a mold and refrigerate until set. Slice and set aside.
In a bowl combine coffee jelly, sauce and ice. Serve immediately.

Fried Tofu with Sesame-Soy Dipping Sauce

Ingredients:
Fried Tofu -
1 block (12.3oz or 349g) of extra firm tofu
1/2 cup cornstarch
1/4 tsp of Season with Spice's ground white pepper
1 egg
1/2 cup panko flakes
Vegetable oil

Sesame-Soy Dipping Sauce -
1/4 cup low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp sugar
2 tsp sesame oil
3 cloves garlic – minced
1 serrano red chili pepper (or two Thai bird’s eye chili peppers for a spicy version) - deseeded and minced
1 spring onion – chopped
Sprinkles of Season with Spice's sesame seeds

Process:
1. Combine all sauce ingredients in a small bowl, and set aside.
2. Mix cornstarch and white pepper in one small bowl. Then whisk egg in another small bowl. And finally, add in panko flakes into a third small bowl.
3. Carefully remove the tofu block from its package, since it can break easily. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes).
4. Coat each tofu cube first in the cornstarch bowl, then egg, then panko flakes.
5. Add vegetable oil into skillet until it pools to only about 1/4 inch deep. Heat on medium-high fire. The oil will be ready when bubbles form around the handle of a wooden chopstick or spoon when placed in the oil (around 350-375F). [Safety note: Never heat oil unattended]
6. Place all the tofu cubes into the skillet. When one side browns, flip it over to another side. Repeat until nicely browned. Remove from skillet and drain on paper towel. Serve hot with sesame-soy dipping sauce.

Pork Humba

This hearty casserole gets a surprising sweet note with the added pineapple tidbits

3 tbsp Cooking Oil
2 tbsp Brown Sugar
1 kg Pork Kasim (cut into chunks)
2 tbsp Tausi (drained)
4 cloves Garlic (crushed)
2 1/2 tbsp Soy Sauce
1 pc Laurel
1/2 tsp Peppercorn
3 cloves Star Anise
1/2 cup Water
1/4 tsp Salt
1/4 cup Del Monte
Red Cane Vinegar
1 pouch (115 grams) Del Monte
Original Style Tomato Sauce
2 pouches (200g) Del Monte
Pineapple Tidbits

In a casserole, cook sugar and pork in oil until sugar has caramelized. Add tausi and garlic and cook for few more minutes or until meat is slightly brown.

Add DEL MONTE Red Cane Vinegar, soy sauce, laurel, peppercorn, star anise, and DEL MONTE Original Style Tomato Sauce. Do not stir until it simmers.

Add water, pineapple syrup and salt. Cover and simmer for 1 hour or until meat is tender. Add DEL MONTE Pineapple Tidbits. Simmer for 2 minutes.

Makes 8 servings.

Chef's Tip: Simmer the dish over low heat until it is tender. Slowly cooking meat makes sure that the meat is not only tender but also flavorful.

Chicken Pochero

A warm and hearty dish that the whole family will love coming home to

This dish provides vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.

Ingredients:

1/2 kilo chicken, (preferably wings section) cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Pechay
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
200 grams tomato sauce

Instructions:

Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
Sauté the garlic, onion, and tomato
Add the Chicken and cook for 5 minutes
Add the fish sauce, tomato sauce, and whole pepper corn and mix well
Add the water then simmer until the chicken meat is tender
Add the fried banana, and potato and simmer for 5 minutes
Add the cabbage and simmer for 3 minutes
Add the pechay then turn off the heat.
Cover the pot for 3 minutes to cook the pechay.
Serve hot with steamed rice.

Tip: Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Lumpiang Hubad

Give veggies an exciting twist with this Lumpiang Hubad recipe that's ready in 4 easy steps!

Ingredients
2 tbsp Cooking Oil
1/2 cup Onion (sliced)
1/2 cup Kamote (sliced thinly)
1/2 cup Sayote (sliced thinly)
1/2 cup Carrot (sliced thinly)
1/2 cup Green Beans (chopped)
2 tbsp Water
1/2 cup Singkamas (sliced thinly)
1/2 cup Cabbage (sliced thinly)
1/8 tsp Salt
1/8 tsp Black Pepper
1 cup Water
2 cups Cooking Oil (for deep frying)
1/4 cup Sotanghon
1 tbsp Garlic (minced)
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix
1 pouch (200 mL) Del Monte Quick 'n Easy BBQ Marinade

Cooking Procedure:
Saute onion until translucent. Add the kamote and cook for 2 minutes or until softened then add the sayote, carrot, green beans, water, singkamas and cabbage. Season with salt and pepper. Set aside.

For the Sauce: Combine all ingredients in a pot. Simmer, stirring continously until the sauce thickens.

Deep-fry sotanghon for a few seconds or until it puffs.

Toss sauteed vegetables with the sauce, transfer to a serving platter. Top with fried sotanghon and garlic.

Makes 4-5 servings.

Chef's Tip: Cook the vegetables briefly to keep them crisp. The fried sotanghon adds an interesting crunch to the dish.

Korean Beef Stew

You can never go wrong with your Beef Stew

However, if you want the stock to have more flavor to it, you can add a few pieces of beef bones. Just remove them after an hour or an hour and a half of simmering right before you reduce the soup.

Ingredients:
3/4 Kg Beef Short Ribs (Cut up)
1/3 Cup soy sauce
5 Tbps White Sugar
3 Tbps vinegar
1 pc Laurel
1 pc Sliced Medium White Onion
1 Tbsp Mirin (Rice Wine)
1/2 Cup Thinly Sliced Carrot Strips
2 Stalks Sliced Green Onions
1 Tbsp Toasted Sesame Seeds (optional)

Cooking Procedure:
1. Combine soy sauce, sugar, and vinegar. Marinate beef in this mixture for 1 hour in the refrigerator.
2. Add 1-1/2 cups water, laurel, and onion. Cover and simmer for 2 hours or until beef is tender (adding more water if needed).
3. Add carrot and mirin. Simmer for 2 minutes.
4. Transfer in platter. Top with green onions and sesame seeds.

Makes 5 servings