Simple Life Matters

DALAG EXPRESS INGREDIENTS AND PROCEDURES. Ingredients: 500 g Dalag (Sliced into steaks) 100 g Pork Fat (Diced) 2 Pcs Red Onion (Diced) 3 Cloves Garlic (Minced) 1 Thumb Ginger (Chopped) 6 Pcs Green Chilli (Sliced) ¼ Cup Bagoong 2 Tbsp Vegetable Oil 3 Cups Coconut Milk Salt Pepper Procedure: 1. Render pork fat then saute onion, garlic and ginger until fragrant then add in bagoong and chilli.  2. Saute for 2 minutes then add in coconut milk.  3. Bring to a simmer then add in dalag. Simmer until dalag starts to flake then season with salt and pepper.

KAMOTENG KAHOY AND RED MUNGGO WITH GATA SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 4 Pcs Kamoteng Kahoy (Boiled and mashed) 2 Cups Sweetened Red Mungo Beans ½ Cup Condensed Milk ¼ Cup Honey Spring Roll Wrapper Gata Sauce 2 Cups Gata 1 Cup Honey 2 Pcs Pandan Leaves Pinipig Procedure: 1. On a bowl combine kamoteng kahoy, sweet red mungo beans, condensed milk and honey. 2. Spoon into spring roll wrappers then seal with water. Deep fry until golden brown. Place into cooling rack. 3. To make gata sauce, combine all ingredients on a sauce pan then simmer until gata starts to thicken. Serve with kamoteng kahoy spring roll then sprinkle with pinipig.

PILI CRUSTED TANIGUE FILLET WITH HOT MANGO DIP INGREDIENTS AND PROCEDURES. Ingredients: 500 g Tanigue Fillet 1 Cup Pili Nuts (Crushed) ½ Cup Bread Crumbs ½ Cup Butter (Chilled) 1 Bunch Parsley (Chopped) Lemon Salt Pepper Hot Mango Dip 3 Pcs Ripe Mango (Diced) 1 Pc Red Onion (Chopped) 2 Cloves Garlic (Minced) 2 Tbsp Honey 1 Bunch Wansuy Lime Salt Pepper Procedure: 1. On a bowl combine pili nuts, bread crumbs, butter and parsley. Set aside on a chillier. 2. Season tanigue fillet with salt, pepper and lemon juice then pan sear for 6 minutes on each side. Top pili nuts mixture over tanigue fillet then lower heat and cover pan. When Pili mixture has hardened and set place on serving plate and serve with hot mango dip. 3. To make hot mango dip, combine all ingredients except for wansuy then cook until mangos has softened. When mangoes has softened, remove from fire then add wansuy and squeeze in lime and grate zest. Serve with

SARDINES OMELETTE INGREDIENTS AND PROCEDURES. Ingredients: 2 Cans Sardines 1 Pc Red Onion (Diced) 1 Pc Green Bell Pepper (Diced) 1 Pc Red Bell Pepper (Diced) 3 Cloves Garlic (Minced) 6 Pcs Eggs (Beaten) 1 Bunch Parsley (Chopped) 2 Tbsp Canola Oil Salt Pepper Parsley for garnish Procedure: 1. Saute onion, garlic and peppers until fragrant then add in King Cup Sardines. Cook to heat sardines then remove mixture from pan and set aside. 2. Beat eggs with parsley then season with salt and pepper. On the same pan add eggs then cook until its about to set then add in sardine mixture. Flip then brown on the other side.

CHASHU RAMEN WITH AJI TAMAGO INGREDIENTS AND PROCEDURES. Ingredients:  1 Kg Chicken Bones 1 Kg Beef Bones 1 Kg Pork Bones 3 Pcs Leeks 2 Pcs White Onion (Quartered) 3 Cloves Garlic 1 Pc Carrots 3 Liters Dashi Stock 4 Pcs Kombu Chashu 1 Kg Pork Belly (Rolled and tied with butchers twine) ½ Cup Japanese Soy Sauce 1 Cup Sake 1 Cup Mirin ½ Cup Sugar 4 Pcs Leeks 6 Cloves Garilc (Peeled Crushed) 1 Thumb Ginger (Peeled) 2 Pcs Red Onion (Peeled) 2 L Dashi Stock Aji Tamago 5 Pcs Eggs 3 Cups Charshu Broth Ramen Noodles Leeks Straw mushrooms Shitake Mushroom Sesame Oil Procedure: 1. To make the ramen stock roast pork bones, beef bones, and chicken bones on a pot together with leeks, onion, garlic and carrots. Roast until dark brown then add in dashi stock and combu. Simmer for until reduced by half then fill pot with water and do this 3 times. Final stock should be reduced by half. Set aside until ready to use. 2

BEEF SUKIYAKI INGREDIENTS AND PROCEDURES. INGREDIENTS: 500 g Beef Sukiyaki Cut 1 ½ Cup Dashi Stock ½ Cup Soy Sauce ½ Cup Mirin ¼ Cup White Sugar 2 Pcs Leeks (Sliced) 1 Pc White Onion (Sliced) 3 Cloves Garlic (Minced) 5 Pcs Shitake Mushroom (Sliced) 1 Block Silken Tofu (Diced) 2 Tbsp Canola Oil Sesame Oil Sesame Seeds Salt Pepper 3 Pcs Egg Procedure: 1. Sauté onion, leeks and garlic until fragrant. 2. Brown beef then add in mirin, soy sauce and continue to cook for a minute. Add in dashi stock then bring to a simmer season with salt and pepper. Crack egg over beef then cover to let the egg cook. 3. Sprinkle with sesame oil and sesame seeds. Garnish with leeks. 4. Serve with rice or with noodles.

BEEF SATAY IN PEANUT SAUCE IN STIR-FRIED NOODLES INGREDIENTS AND PROCEDURES. Beef 500 G Beef Sirloin 1 Pc Shallots (Sliced) 3 Cloves Garlic (Minced) 2 Pcs Lemongrass (Chopped) ½ Tbsp Brown Sugar 3 Tbsp Soy Sauce Salt Pepper Peanut Sauce: 3 Pcs Shallots (Chopped) 2 Cloves Garlic (Minced) 2 Pcs Lemongrass (Minced) 2 Tsp Curry Powder 1 Cup Peanut Butter ¼ Cup Roasted Peanuts ½ Cup Beef Stock Stir Fried Noodles: 300 g Rice Noodles 2 Pcs Red Onion (Sliced) 3 Cloves Garlic (Minced) 1 Pc Carrots (Sliced) 1 Thumb Ginger 1 Bunch Spring Onions (Sliced) 1 Cup Togue 3 Tbsp Soy Sauce 1 Tbsp Brown Sugar 1 Tbsp Canola Oil Fish Sauce Salt Pepper 4 Tbsp Sweet Soy Sauce ½ Cup Coconut Milk Procedure: 1. Marinade the beef with shallots, garlic, lemongrass, brown sugar, soy sauce, salt and pepper for at least 1 hour. 2. Grill beef for 3 mins on each side. 3. For the peanut sauce combine all ingredients on a pot

BALSAMIC CHICKEN AND CHEESY MUSHROOM SOUP INGREDIENTS AND PROCEDURES. Ingredients: Chicken 1 Pc Chicken (Sliced into quarters) Rosemary Thyme Mustard Salt Pepper Balsamic Glaze ½ Cup Balsamic Vinegar 2 tbsp Honey 1 tbsp Mustard Cheesy Mushroom Soup  1 kg Fresh Button Mushroom 1 Pc White Onion (Diced) 3 Cloves Garlic (Minced) 1.5 L Chicken Stock 3 Tbsp Flour 2 Tbsp Butter ½ Cup Cream ½ Cup Cheddar Cheese Procedure: 1. To make the chicken rub chicken with mustard, thyme, rosemary, salt and pepper. Grill or bake chicken until done. 2. To make balsamic glaze, combine all ingredient on a bowl then mix well. Brush mixture on chicken then broil until lightly caramelized. 3. To make cheesy mushroom soup, sauté mushroom with onion and garlic until caramelized. Add in flour then cook for 2 minutes then add in chicken stock then simmer until thicken. Pour in cream then puree until smooth. Add in cheddar cheese then stir until c

PAN FRIED SALMON WITH ROSEMARY CREAM SAUCE AND ONION SOUP INGREDIENTS AND PROCEDURES. Ingredients: Pan Fried Salmon 500 g Salmon Fillet (Sliced into 3 portions) Salt Pepper Rosemary Cream Sauce 3 Sprigs Rosemary 3 Cloves Garlic (Minced) 2 Tbsp Butter 1 Tbsp Olive Oil 3 Tbsp Flour ½ Cup Cream 1 Cup Chicken Stock ¼ Cup Parmesan Cheese 1 Pc Lemon Onion Soup 500 g White Onion (Thinly Sliced) ½ Cup Butter 3 Cloves Garlic (Sliced) 2 Pcs Bay Leaf ¼ Cup Dry White Wine 1.5 L Beef Stock Baguette Gruyere Cheese 1. To make pan fried salmon, season salmon with salt and pepper then pan fry for 6 minutes on each side. 2. To make Rosemary Cream Sauce, heat butter and oil then add garlic and rosemary. Infuse for 2 minutes then add in flour, continue to cook for 2 minutes then add in chicken stock. Simmer until thicken then add in cream. Add in Parmesan cheese then squeeze in lemon. Season with salt and pepper. 3. To make onion so

COTTAGE PIE (c/o Rhian Ramos and Nadine Howell) Ingredients and Procedures. Ingredients: 1 tbsp butter 2 tbsp flour 4 pcs. Tomatoes, chopped (in the episode, they use the bottled puttanesca sauce of their mom) 1 kg ground beef ½ onion, chopped  3 cloves garlic, chopped 1 carrot, diced 100 grams button mushroom 280 grams cheese, grated 2 heads cauliflower, chopped Salt and pepper to taste Procedure: 1. In a pan, sauté the onion, garlic and tomatoes in butter.  2. Add the beef, carrots and mushroom. Sauté until the beef render its fat. 3. Add the flour to the sautéed beef mixture. Mix until well combined and the flour is cooked. 4. To make the cauliflower mash, boil water in a pot. Once the water boil, add the chopped heads of cauliflower. Cook until tender. 5. When the cauliflower is tender, drain the cooked cauliflower and mash it using a potato masher. 6. To layer the pie, fill a serving container or a baking pan with the beef mixt

CHOCO-PEANUT BUTTER PUDDING INGREDIENTS AND PROCEDURES. Ingredients:  1/3 cup Brown Sugar 2 tbsp Cornstarch 2 tablespoons Dutch process cocoa 1 1/2 cups Milk 1/2 cup All Purpose Cream 60 Grams Semi Sweet Chocolate (Chopped) 1/4 cup creamy peanut butter 1 Tbsp Peanuts (Chopped) 1. On a pan combine brown sugar, cornstarch, cocoa, milk and cream then whisk until smooth.  2. Turn on heat then bring to a simmer when mixture is thick remove from heat then add in peanut butter and chocolate.  3. Mix until chocolate melts then add in peanuts.