Photo: Eiliv-Sonas Aceron \ Unsplash
Cover Photo: Eiliv-Sonas Aceron \ Unsplash
Are you growing bored with your meals these past few days? Spice it up with these easy to follow recipes from our dear chef friends!

1. Overloaded Quinoa and Bean Salad

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Quinoa Salad | Photo: Sonny Mauricio \ Unsplash
Above Photo: Sonny Mauricio \ Unsplash
Tatler Asia
Photo: Happy Ongpauco-Tiu's Official Instagram Page
Above Photo: Happy Ongpauco-Tiu's Official Instagram Page

Have you been eating the same salad for these past few weeks? Change things up with this easy to make quinoa and bean salad recipe from Happy Ongpauco-Tiu.

Ingredients

For the salad:

  • 1 cup quinoa (variety is your preference or what is available)
  • 2 cup water for cooking
  • 1 small can garbanzo beans, drained
  • 1 red bell pepper, seeds, removed and small-diced
  • 1 yellow bell pepper, seeds removed and small diced
  • 1 cup cucumber, sliced and deseeded
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup red onions, diced
  • 1/4 cup crumbled feta
  • 1/3 cup mixed black and green olives, cut in half
  • 1/4 cup chopped basil


For the dressing:

  • 1/4 cup olive oil
  • 1 tablespoon balsamic glaze
  • 2 garlic cloves, pressed
  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • Salt and black pepper to taste

 

Procedure

  1. In a pot, place quinoa and water then bring to a boil. Cook for 20 minutes. Set aside.
  2. Combine all salad ingredients in a large bowl.
  3. Blend all dressing ingredients and toss in the salad right before serving.


Read More:
5 Smoothie And Power Bowl Recipes You Can Make At Home

2. Homemade Pork and Beans

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'gallery right' 'gallery right'
Photo 1 of 2 Photo: Elephant Grounds
Photo 2 of 2 Photo: Melissa Walker Horn \ Unsplash

Are you looking for recipes that will put your cans of beans to good use? Culinary talent chef Nicco Santos - who brought us delicious eats from Your Local, Hey Handsome, and Elephant Grounds Manila, and most recently, Sambar - teaches us how to make the oldie but goodie recipe: pork and beans.

Read More: Top Chefs In The Philippines Tell Us Who Their Dream Guest Is

Ingredients

  • 2 cans white beans, drained
  • 60g white onions, chopped
  • 30g garlic, minced
  • 1 can crushed tomatoes
  • 1/2 cup olive oil
  • 100 g sliced chorizo or minced longganisa
  • 30g white sugar
  • 60g apple cider vinegar
  • Salt to taste
  • 30g cilantro, chopped (optional)
  • cilantro stems (optional)
  • 1/2 tsp cumin (optional)
  • 1/2 tsp paprika (optional)

 

Procedure

  1. Bring pot to medium heat and add in 2 tbsp olive oil. Add in your garlic and onions and sauté until translucent and fragrant.
  2. Add in your chorizo and longganisa and continue to sauté. If you're using cumin and paprika, this is the time to add them.
  3. Add in your crushed tomatoes, remaining olive oil, and cilantro stems (if using) and bring to a simmer. Cook for 15 mins.
  4. Add in your apple cider vinegar and simmer for another 5 mins then season with salt and sugar.
  5. Add in your strained white beans and stir gently. Simmer for another 5 mins.
  6. Serve in a bowl and sprinkle chopped cilantro.


Read More:
At Home Recipes: Travel The World With These Chicken Dishes

3. Miso Glazed Salmon Rice Bowl

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Above Photo by Marc Henrich Go
Tatler Asia
Salmon | Photo: Alice Pasqual \ Unsplash
Above Photo: Alice Pasqual \ Unsplash

The mind behind Burger Beast, Country Chicken, and CloudEats chef Carlo Miguel shares with us a savoury and indulgent Japanese-inspired rice bowl that is so easy to recreate! 

Ingredients

  • 600g salmon fillet (cut in 4 equal portions)
  • 100g white miso
  • 50g cooking sake (or white wine)
  • 20ml Kikkoman soy sauce
  • 40g brown sugar
  • 4 cups steamed Japanese rice
  • 1/4 cup Kewpie mayonnaise
  • 2 tsp teriyaki sauce
  • Chopped spring onions
  • Toasted sesame seeds


Procedure

  1. Cook Japanese rice in a rice cooker or pot.
  2. Mix together mayonnaise and teriyaki sauce.
  3. Preheat oven broiler or toaster oven to 200°C
  4. Mix together miso, soy, sake, and brown sugar until it's a smooth paste.
  5. Coat salmon portions liberally with this paste
  6. Bake/broil salmon to desired doneness
  7. Divide rice into 4 serving bowls, drizzle the teriyaki mayonnaise over the rice, top with baked salmon, and garnish with chopped spring onions and sesame seeds. Serve immediately and enjoy!

*Other options for garnish if available are furikake and or pickled ginger.

Read More: Quarantine Recipes: Easy Steak Meals You Can Make At Home

4. Paella

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'gallery right' 'gallery right'
Photo 1 of 3 Photo: Bar Pintxos Official Instagram Page
Photo 2 of 3 Photo: Chandan Singh \ Unsplash
Photo 3 of 3 Photo: Rodnae Productions \ Pexels

Do you want to put your cooking skills to a test? Bar Pinxtos co-owner Miguel Vecin guides us with a step-by-step on how to make this heavenly paella. It may look intimidating and difficult at first, but it's all worth it!

Ingredients

  • 800g bomba rice, arborio, or Thai jasmine rice
  • 2 litres chicken stock
  • 500g chicken thighs, sliced,
  • 300g chorizo, sliced
  • 200g fresh shiitake, sliced
  • 300g medium peeled shrimp
  • 100g big shrimp, whole (for decoration) – with whiskers snipped off
  • 1 cup red bell peppers, chopped
  • 1 cup onion, chopped
  • 1 can 400g whole peeled tomatoes
  • 4 cloves garlic, peeled and chopped
  • 2 tbsp garlic, chopped (for shrimps)
  • 1 Spanish paprika
  • Olive oil (enough to coat bottom of Paellera)
  • Salt and pepper to taste
  • Chopped parsley


Procedure

  1. Heat chicken stock in a pot and allow to simmer.
  2. Heat paellera over medium heat, add olive oil. Caution: paelleras heat up quickly!
  3. Fry chorizo and set aside.
  4. In the same oil, fry chicken pieces until done. Set aside.
  5. Add onions and allow to sweat for a few minutes. Then add garlic.
  6. Add bell pepper and sauté. Add fresh shitake, sauté.
  7. Add 1 can (400g) of whole tomatoes, with its juice. Mix well and taste. Add salt if needed.
  8. Add paella powder or paprika. Add rice and stir to coat.
  9. Add stock and adjust fire to medium-high and simmer for 8 to 10 mins, or when stock starts to evaporate a little.
  10. Adjust fire to medium-low with rice mixture still slowly bubbling. Allow to cook for 15 to 20 mins.
  11. Check rice for doneness. When al dente, turn off the heat. Cover pan with a lid or tent with foil. 
  12. Let rest for 10 mins.
  13. Meantime, fry the big shrimp for decoration.
  14. In a separate frying pan, heat 1 tbsp of olive oil. Add 1 tbsp of the chopped garlic and fry over medium fire. 
  15. When the garlic starts to colour, add whole shrimp and season with salt & pepper.
  16. Cook until shrimp turns pink.
  17. Remove lid from paella, and place cooked whole shrimp on top for decoration. Sprinkle with parsley

*If desired, serve smaller portions in 5” cazuelas and top with whole shrimp and parsley

Read More: Where To Order The Best Paella In Metro Manila 2021

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