What's Cooking - Summer Recipes

PINOY STYLE SALMON TARTARE

Ingredients:

1 lb. Fresh Salmon fillet
1/2 cup red onions, thinly sliced
1 Tbsp kesong puti, diced
1/2 Tbsp. lemon or calamansi juice
1 Tbsp. Peeled, seeded & chopped fresh tomatoes
1 Tbsp Chopped cucumber
1 Tbsp Pamana Vegetable Oil for onions
1 Tbsp. Pamana Vegetable Oil for searing
Salmon Roe (optional)

Procedure:

In a non-stick pan, place sliced onions and oil. Saute on medium low heat until the onions wilt and become light brown in color. Squeeze out excess oil. Set aside.
Heat a non-stick on high heat. Pour 1 Tbsp oil and sear salmon fillet for 10 seconds on each side. Place seared fillet on a paper towel. Cut salmon fillet into 1/4” x 1/4’ cubes
In a mixing bowl, combine caramelized onions, kesong puti, calamansi juice, tomatoes, and cucumber. Mix well
Add the cubed salmon fillet and toss the mixture carefully
Using a small ramekin or an espresso cup, mold Salmon mixture and place on individual appetizer plates. Top with 1/2 tsp. Salmon roe.
Serve with lightly toasted, thinly sliced baguette

Serves 6

ADOBO PASTA

Ingredients:

*Basic Adobo**
250 grams Pork Cubes
250 grams Chicken thigh
3/4 cup *Pamana Soy Sauce*
1 cup *Pamana Palm Vinegar*
2 pcs. *Pamana** Bay** Leave*s
1 tsp whole peppercorn
1/4 cup brown sugar
2 Tbsp liver spread

Procedure:

Combine soy sauce, vinegar, laurel leaves, peppercorns and brown sugar in a non-reactive pot ( stainless or Teflon coated )
Mix until the brown sugar is fully dissolved. Add the pork and chicken
in the mixture and marinate for at least 1 hour inside the refrigerator.
Remove chicken from the pot and place it back in the refrigerator. Place pot with marinade and pork over medium high heat. Do not stir, let it
simmer for 4 minutes, uncovered.
Lower the heat into medium low and cover the pot. Cook until the meat
is almost done. Add chicken thigh; simmer until the pork and chicken are
fully cooked.
Remove chicken and pork prom the pot and add the liver spread in the
adobo sauce. Add some water if needed to neutralize the saltiness

Adobo Pasta

100 grams shredded pork adobo
100 grams shredded chicken adobo
1/2 cup adobo sauce, slightly thickened with cornstarch and water (sauce should be thick enough to lightly coat the fettucine pasta)
200 gms. Cooked fettucine pasta
1 Tbsp. Bottled Pamana Garlic Chips
1 Tbsp Bottled Bayanihan Atchara
Pamana Vegetable Oil for frying
- In a non-stick pan, fry shredded pork adobo on medium low heat until almost crispy. Place on paper towels, set aside
- Heat sauce, add shredded chicken adobo, and turn off the heat.
- Place 100 grams of fettuccine on an individual plate. Place 50 grams of chicken and 1/4 cup of sauce. Place 50 grams of fried pork adobo on top of the shredded chicken adobo. Add 1/2 Tbsp atchara and 1/2 Tbsp garlic flakes
- Serve with 2 lightly toasted baguette slices
Serves 2**

GRILLED PORK BELLY with GREEN MANGO SALAD

Ingredients :

4 pcs. (150 grams each) Pork belly slices (bone-in)
1/4 cup liquid seasoning
1/2 cup Banana catsup
1 Tbsp lemon or calamansi juice
6 Tbsp Brown sugar
1 Tbsp Extra virgin Olive oil

Procedure:

In a mixing bowl, combine all of the ingredients except the pork belly slices. Mix well until the sugar is dissolved completely.
Add the pork belly and toss for 5 min. marinate for 24 hours.
Grill the pork belly. Use the marinade as a basting solution to prevent the pork from drying up while grilling. Serve with Green mango salad and hot rice

Green mango salad

200 grams green mango strips
100 grams tomatoes, seeded & cut into strips
1 Tbsp minced red onions
1 Tbsp chopped cilantro
1 Tbsp Pamana Coco Jam (matamis na bao)
1/4Tbsp Bottled Pamana Bagoong
1/4 cup extra virgin olive oil
1/4 tsp salt
pinch of Pamana Black Pepper

• In a mixing bowl, combine all of the ingredients and mix well.

Serves 2

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