These TasteSetters recipes are great ideas you ought to have under your belt! Double up on flavor with these unique takes on two Filipino favorites.
250g pork belly
5g white onion
25g Lee Kum Kee Panda Oyster Sauce
30g Lee Kum Kee Sesame Oil
1.25g McCormick Iodized Salt
1g McCormick Black Pepper Ground
1pc McCormick Bayleaves Whole
2.5g Tabasco Chipotle Pepper Sauce
1. In a mixing bowl, marinate the pork belly in the marinade mixture overnight or not less than 2 hours.
2. Pre-boil the pork belly in a medium saucepan for 20-25 minutes or until meat is almost tender.
3. Brush the meat with vegetable oil and finish the cooking in a griller for about 7-10 minutes flipping on both sides.
4. Reduce the remaining marination to half. Take off from heat and add Tabasco Chipotle Pepper Sauce.
5. Using a brush, glaze the cooked pork belly with the sauce while hot and serve.
Poached Tanasia Fish in Coconut Cream infused Guava
30ml La Espanola Classic Olive Oil
2 tbsp white onion, chopped
2 tbsp garlic, minced
2 tbsp ginger, sliced
15g fresh tamarind, skin off
5g green chili, chopped
5g red chillies, chopped
1 cup Clara Ole Bechamel White Sauce
½ tsp McCormick Iodized Salt
¼ tsp McCormick Black Pepper Ground
1 tbsp Clara Ole Guava Jam
2g McCormick Thyme Leaves
250kg Tanasia fish fillet
1. Pour in La Espanola Classic Olive Oil in a medium saucepan and place in medium heat.
2. Saute onion, garlic, ginger, chillies, and tamarind.
3. Add the rest of the ingredients and simmer.
4. Poach Tanasia Fish for 7-8 minutes in the simmering liquid.
5. Once perfectly cooked, place the fish on serving plate. Pour on top the reduced sauce and serve.
HACK/TIP- When poaching, you only use medium to low fire. Liquid should be simmering not boiling so
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