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Crispy Pata

A popular guilty pleasure of the Filipinos’ that is a flavourful indulgence worth experiencing! Prep time: 25 minutes Cook time: 1 hour and 20 minutes Servings: 6 Ingredients: 2 pieces of pork legs that are about 3 lb. Each, cleaned and rinsed 1 clove garlic, minced 1 onion, quartered 6 bay leaves ½ cup soy sauce 5 litres clear soda ½ cup fish sauce 4 tablespoons sea salt 2 tablespoons baking soda 2 tablespoons ground black pepper For the Vinegar Dip: ¼ cup soy sauce 1 cup vinegar 4 garlic cloves, minced 1 red onion, finely chopped ½ cup water 2 red chilies, chopped 4 tablespoons brown sugar

Directions: Mix together the soy sauce, clear soda, fish sauce, garlic, baking soda, and salt in a large pot that can hold the pork legs. Add the pork legs to the pot, pierce the skin with a knife many times, so the marinade can seep through. Place in the fridge overnight soaking in marinade. Turn the meat over several times during this period. Place the pot on the stove and set heat to medium setting. Add the water, bay leaves, and onions, bring to a boil, then reduce the heat and simmer for about 1 hour and 30 minutes.

Remove the pork legs from pot, and discard the liquid. Place pork legs on wire rack to cool down. Transfer the pork legs into your freezer for an hour. When your pork legs are ready, heat the oil in deep fryer, then lower pork legs into hot oil. Allow pork to cook for 20 minutes per leg or until the skin is brown and crispy. Set aside in a wire rack to remove excess grease. Mix all of your ingredients for dip in a bowl until sugar is dissolved. Serve pork legs with the dip and enjoy!

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Dinuguan

Here is a recipe for Filipino blood stew that is sure to make for a healthy main meal! Prep time: 15 minutes Cook time: 1 hour Servings: 4 Ingredients: 4 cups fresh pork blood 1 ½ lb. Pork cheeks, cubed 1 ½ lb. Pork belly, cubed ½ lb. Pork liver, cubed 2 shallots, roughly chopped 2 tablespoons ginger, peeled and finely chopped 5 finger chilies 1 clove garlic, peeled and minced 1 tablespoon fish sauce 1/3 cup vinegar freshly ground black pepper to taste

Directions: Heat the oil in a pan over medium heat and brown the pork belly and cheeks for about 10 minutes, stirring occasionally. Add the vinegar to pan and allow to sizzle. Add the onions, garlic, ginger, and chilies to pan. Season with fish sauce and some black pepper, keep lid on for about 10 minutes. Slowly, pour in the blood, stirring frequently, and bring to a boil. Add the liver to pan and continue to simmer until the mixture thickens. Serve hot and enjoy!

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Spiced Pumpkin Risotto with Mushrooms

If you like the natural sweetness of pumpkin, you'll definitely love thisrisotto! It is so creamy and packed with flavor!Yield: 6Preparation Time: 50 mins.Ingredient List:3 cups (750 ml) chicken stock2 cups (500 ml) water2 tablespoons (30 ml) olive oil2 (40 g) shallots, chopped2 (3 g) cloves garlic, minced

1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 cup (250 g) pumpkin puree1 cup (150 g) button mushrooms, chopped ½ teaspoons (1 g) cinnamon, ground½ teaspoons (1 g) cumin, ground½ teaspoons (1 g) paprika½ cup (125 ml) half and half creamsalt and pepper, to taste

Instructions:1. Bring chicken stock and water to a boil in a stockpot over medium heat.Remove from heat.2. In a heavy-bottomed saucepan, stir-fry shallots and garlic in oil overmedium heat until fragrant.3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine and stir until absorbed. Stir in pumpkin puree, mushrooms,cinnamon, cumin, and paprika. 5. Add the chicken stock one ladleful at a time, stirring often. Cook rice forabout 20-25 minutes or until al dente. Adding the cream towards the last 5-7 minutes of cooking time. Remove from heat. Season with salt and pepper,to taste.6. Transfer into a serving dish. 7. Serve immediately and enjoy.

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Strawberry and Walnut Risottowith Balsamic Vinegar

This delightful risotto recipe combines the flavor of strawberries, walnuts,and balsamic vinegar.Yield: 6Preparation Time: 50 mins.Ingredient List:2 cups (400 g) fresh strawberries, cut into small pieces¼ cup (60 ml) balsamic vinegar4 cups (1 L) hot water

1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 cup (250 ml) half and half cream¼ cup (80 ml) honey½ cup (50 g) walnuts, coarsely chopped salt and freshly ground black pepper

Instructions:1. Combine the strawberries and balsamic vinegar in a small bowl. Setaside.2. In a heavy bottomed saucepan, cook rice in wine stirring until liquid isabsorbed.3. Add ½ cup water at a time, stirring often; cook for 20-25 minutes or untilal dente. Adding the cream and honey at the last 5 minutes of cooking time.Remove from heat.4. Stir in marinated strawberries and walnuts.5. Transfer into a serving dish. 6. Serve immediately and enjoy.

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Beef Risotto with Mushroom &Parmesan

Make this yummy risotto with left-over roast beef, mushrooms, andparmesan right in your very own kitchen! Yield: 6Preparation Time: 55 mins.Ingredient List:3 cups (750 ml) reduced-sodium beef stock2 cups (500 ml) water2 tablespoons (30 ml) olive oil1 medium (110 g) onion, chopped

2 (3 g) cloves garlic, minced1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 cup (150 g) roast beef, cut into strips1 cup (150 g) button mushrooms ½ cup (125 g) canned cream of mushroom1 tablespoon (15 ml) Worcestershire sauce¼ cup (30 g) parmesan, shavedsalt and freshly ground black pepperchopped fresh parsley, for garnish

Instructions:1. Bring beef stock and water to a boil in a stockpot over medium heat.Remove from heat.2. In a heavy-bottomed saucepan, stir-fry onion and garlic in oil overmedium heat until fragrant.3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine; cook, stirring until absorbed. 5. Add the beef stock one ladleful at a time, stirring often. Cook rice forabout 20-25 minutes or until al dente. Adding the beef, mushrooms, creamof mushroom, and Worcestershire sauce halfway through cooking time.Remove from heat. Season with salt and pepper, to taste.6. Transfer into a serving dish. Top with shaved parmesan. Garnish withparsley.7. Serve immediately and enjoy.

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Risotto with Saffron and Parmesan Cheese

The saffron and parmesan cheese add a unique aroma and taste to thiswonderful dish. It makes a great side to your grilled meat, poultry, orseafood. Yield: 6Preparation Time: 50 mins.Ingredient List:3 cups (750 ml) chicken stock2 cups (750 ml) water2 tablespoons (30 g) unsalted butter

1 medium (110 g) onion, finely chopped2 cups (370 g) Arborio rice½ cup (125 ml) dry white wine½ teaspoons (0.5 g) saffron threads½ cup (60 g) parmesan cheese, gratedsalt and freshly ground black pepper

Instructions:1. Bring the chicken stock and water to a boil in a pot over medium heat. 2. In a heavy-bottomed saucepan, sauté onion in 2 Tablespoons butter overmedium heat for 1-2 minutes. 3. Add the rice and cook for about 2-3 minutes. 4. Add the wine and cook, stirring until absorbed.5. Add ½ cup of stock and saffron. Cook and stir frequently until liquid isabsorbed. 6. Add the remaining stock ½ cup at a time and cook until rice is al dente,stirring occasionally. Remove from heat.7. Stir in parmesan cheese. Season with pepper, to taste.8. Serve immediately and enjoy.

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Risotto with Tomato & Basil

This risotto recipe combines the flavor tomatoes and fresh basil, it makes agreat side to your roasted chicken or baked salmon.Yield: 5Preparation Time: 55 mins.Ingredient List:2 cups (500 ml) chicken stock1 cup (250 ml) water2 tablespoons (30 ml) olive oil1 medium (110 g) onion, chopped2 (3 g) cloves garlic, minced1 cup (185 g) Arborio rice

½ cup (125 ml) dry white wine1 cup (250 g) tomato sauce ½ cup (125 g) half and half cream¼ cup (15 g) fresh basil, choppedsalt and black pepper, to taste

Instructions:1. Bring chicken stock and water to a boil in a stockpot over medium heat.Remove from heat.2. In a heavy-bottomed saucepan, stir-fry onion and garlic in oil overmedium heat until fragrant.3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine; cook, stirring until absorbed. Stir in the tomato pureegradually until absorbed.5. Add the chicken stock mixture one ladleful at a time, stirring often. Cookrice for about 20-25 minutes or until al dente. Adding the cream and freshbasil towards the last 5 minutes of cooking time. Remove from heat. Seasonwith salt and pepper, to taste.6. Transfer into a serving dish. Garnish with more basil, if desired.7. Serve immediately and enjoy.

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Mixed Seafood Risotto

Try this awesome risotto with seafood mix, lemon, and parsley. Yield: 6Preparation Time: 55 mins.Ingredient List:3 cups clam juice or fish stock2 cups water2 tbsps. olive oil1-ounce anchovy fillet finely chopped1 medium onion finely chopped1 ½ cup Arborio rice1 cup dry white wine1 tablespoon butter½-pound scallops

½-pound shrimps peeled and deveined¼ cup fresh parsley leaves coarsely choppedfinely grated zest of 1 medium lemonjuice of ½ medium lemonkosher salt, to tasteblack pepper, to taste

Instructions:1. Bring clam juice and water to a boil in a stockpot. Remove from heat.2. Heat olive oil in a heavy-bottomed saucepan. Sauté onion and anchovies.Stir often until onion becomes translucent for about 3 minutes. 3. Add the rice and cook, stirring for 2 minutes. 4. Stir in wine and let it simmer until liquid has been absorbed. 5. Pour a ladleful of clam juice over the rice. Add more broth one ladleful ata time until rice becomes al dente, about 20-25 minutes. 6. Heat butter in a frying pan set over a medium-high heat. Sear the scallopsfor about 3 minutes on each side then transfer scallops in a large plate.Using the same pan, cook the shrimp and stir occasionally until just pink,for about 2-3 minutes.7. Add the seafood mixture once the rice is done. Stir in parsley, lemon zestand lemon juice. Season with salt and pepper, to taste. 8. Transfer into a serving dish.9. Serve immediately and enjoy.

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Seafood Risotto in Tomato Saucewith Herbs

If you are expecting guests, try this risotto recipe with seafood, tomato andherbs. They will surely love it!Yield: 6Preparation Time: 55 mins.Ingredient List:1 pound (450 g) fresh seafood mix (clams, mussels, shrimps,scallops)3 cups (750 ml) clam juice2 cups (500 ml) water

2 tablespoons (30 ml) olive oil1 medium (110 g) onion, chopped2 (3 g) cloves garlic, minced1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 cup (250 g) tomato sauce½ teaspoons (1 g) cumin, ground½ teaspoons (1 g) dried sage½ teaspoons (1 g) dried tarragonsalt and black pepper, to taste

Instructions:1. Bring the clam juice and water to a boil in a stockpot over medium heat.Remove from heat.2. In a heavy-bottomed saucepan, stir-fry onion and garlic in oil overmedium heat until fragrant.3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine and stir until absorbed. Stir in the tomato sauce, cumin,sage, and tarragon. Cook for 5 minutes.5. Add the clam juice mixture one ladleful at a time, stirring often. Cookrice for about 20 minutes or until al dente. Adding seafood mix towards thelast 5-7 minutes of cooking time. Remove from heat. Season with salt andpepper, to taste.6. Transfer into a serving dish. 7. Serve immediately and enjoy.

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Curried Risotto with Chicken andDates

This Middle Eastern-inspired risotto dish is bursting with awesome flavors. Yield: 8Preparation Time: 55 mins.Ingredient List:4 cups (1 L) chicken stock2 cups (500 ml) water2 tablespoons (30 ml) olive oil1 large (150 g) onion, thinly sliced2 (3 g) cloves garlic, minced

1 lb. (450 g) chicken breast, cubed½ cup (125 ml) dry white wine1 teaspoon (2 g) curry powder½ teaspoons (1 g) cayenne pepper½ teaspoons (1 g) ground turmeric2 cups (370 g) Arborio rice½ cup (90 g) pitted dates, choppedsalt and black pepper, to tastefresh cilantro, enough to garnish

Instructions:1. Bring stock and water to a boil in a pot over medium heat. Remove fromheat.2. In a heavy-bottomed saucepan, sauté onion and garlic in the olive oilover the medium heat until softened. 3. Add the chicken and cook until browned, about 5 minutes.4. Add the rice and stir until well coated with oil; cook for 2 minutes. 5. Add the wine and stir until absorbed. Stir in the curry, cayenne, andturmeric.6. Add the stock one ladleful at a time, stirring often. Cook rice for about 18minutes. 7. Stir in dates and cook further 3-5 minutes or until al dente. Remove fromheat. 8. Serve immediately and enjoy.

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Kiwi & Shrimp Risotto

This seafood risotto recipe has fruity taste from the kiwi and lemon.Yield: 6Preparation Time: 1 hr. Ingredient List:1 pound (450 g) large-sized shrimps4 cups (1 L) water, divided2 tablespoons (30 ml) olive oil1 medium (110 g) onion, chopped2 (3 g) cloves garlic, minced

1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 cup (250 g) half and half cream2 (85 g) kiwi, diced2 tablespoons (30 ml) lemon juice1 teaspoon (3.5 g) lemon zest, finely grated½ teaspoons (1 g) dried thymesalt and pepper, to taste

Instructions:1. Bring 4 cup of water to a boil in a stockpot over medium heat. Add theshrimps and cook for 2-3 minutes. Remove from heat. Transfer shrimps ona plate and reserve broth.2. Peel and devein the shrimps. Set aside.3. In a heavy-bottomed saucepan, stir-fry onion and garlic in oil overmedium heat until fragrant.4. Add the rice and stir until well coated with oil; cook for 2 minutes. 5. Add the wine; cook, stirring until absorbed. 6. Add the reserved broth one ladleful at a time, stirring often. Cook rice forabout 20-25 minutes or until al dente. Adding shrimps, cream, kiwi, lemonjuice, zest, and thyme towards the last 5-7 minutes of cooking time.Remove from heat. Season with salt and pepper, to taste.7. Transfer into a serving dish. Garnish with some slices of kiwi or lemon,if desired.8. Serve immediately and enjoy.

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Easy Vegetarian Risotto

This is a great dish that vegetarians will surely enjoy. Yield: 6Preparation Time: 55 mins.Ingredient List:6 cups (1.5 L) water1 medium (60 g) carrot, thinly sliced1 cup green beans trimmed and cut into 2-inch pieces2 cups (120 g) broccoli, cut into small florets2 tablespoons (30 ml) olive oil2 (40 g) shallots, chopped

2 (3 g) cloves garlic, minced½ teaspoons (1.5 g) fresh ginger, grated1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine½ cup (60 g) cheddar cheese, grated¼ cup (15 g) fresh chives, choppedsalt and freshly ground black pepper

Instructions:1. Bring water to a boil in a stockpot over medium heat. Add the vegetables(carrot, green beans, and broccoli); cook for 5-7 minutes. Transfervegetables to a plate and reserve vegetable stock. 2. In a heavy-bottomed saucepan, sauté shallots, garlic, and ginger in oliveoil over medium heat until fragrant. 3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine; cook, stirring until absorbed. 5. Add the stock one ladleful at a time, stirring often. Reserve ½ cup of thestock to add towards the end. Cook rice for about 18 minutes. 6. Add the vegetables and reserved ½ cup of stock. Stir occasionally untilrice is al dente for about 3-5 minutes. Remove from heat. Season with saltand pepper, to taste.7. Transfer into a serving dish. Sprinkle with cheddar cheese and chives. 8. Serve immediately and enjoy.

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Mushroom Risotto with Parsley

This is a perfect one-dish meal during busy weeknights! Yield: 5Preparation Time: 55 mins.Ingredient List:3 cups (750 ml) reduced-sodium beef stock2 cups (250 ml) water2 ounces (56 g) dried porcini mushrooms2 tablespoons (30 ml) olive oil1 medium (110 g) onion, chopped2 (3 g) garlic cloves, finely chopped1 cup (150 g) chestnut mushrooms, sliced1 ½ cup (280 g) Arborio rice½ cup (125 ml) dry white wine2 tablespoons (7 g) fresh parsley, chopped

2 tablespoons (30 g) unsalted buttersalt and freshly ground pepper

Instructions:1. Bring beef stock and water to a boil in a pot over medium heat. Removefrom heat and set aside.2. In a bowl with hot water, soak porcini mushrooms for 10 minutes anddrain.3. In a heavy-bottomed saucepan, heat the oil over medium heat. Sauté thegarlic and onion until softened and fragrant, about 1-2 minutes. Addchestnut mushrooms and cook for 3 minutes. Add the rice, cook, stirring forabout 3 minutes. 4. Stir in wine and bring to a simmer until liquid is absorbed. 5. Add a ladleful of stock at a time and stir often until rice is al dente, about20-25 minutes. Towards the last 5 minutes of cooking time, add the porcinimushrooms, parsley, and butter. Season with salt and pepper, to taste. 6. Transfer into a serving dish.7. Serve immediately and enjoy.

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Pumpkin Risotto with Blue Cheese

This risotto recipe with pumpkin and blue cheese has a unique flavor thatyou and your family will surely love.Yield: 6Preparation Time: 55 mins.Ingredient List:3 cups (750 ml) chicken stock2 cups (500 ml) water2 tablespoons (30 ml) olive oil½ cup (30 g) scallions, chopped2 (3 g) cloves garlic, minced

1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine1 pound (450 g) pumpkin, diced8 ounces (250 g) blue cheese½ cup (125 ml) milksalt and freshly ground black pepperchopped fresh parsley, for garnish

Instructions:1. Bring chicken stock and water to a boil in a stockpot over medium heat.Remove from heat.2. In a heavy-bottomed saucepan, stir-fry scallions and garlic in oil overmedium heat until fragrant.3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the wine; cook, stirring until absorbed. Stir in pumpkin.5. Add the chicken stock one ladleful at a time, stirring often. Cook rice forabout 20-25 minutes or until al dente. Adding the blue cheese and milktowards the last 5 minutes of cooking time. Remove from heat. Season withsalt and pepper, to taste.6. Transfer into a serving dish. Sprinkle with fresh parsley.7. Serve immediately and enjoy.

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Cantaloupe Risotto with BaconBits

This fantastic risotto recipe combines the delicious flavor of cantaloupe,turkey ham, and chives.Yield: 8Preparation Time: 50 mins.Ingredient List:6 cups (1.5 L) vegetable broth, unsalted2 tablespoons (30 ml) olive oil2 (40 g) shallots, chopped1 (3 g) clove garlic, minced2 cups (370 g) Arborio rice½ cup (125 ml) dry white wine

1-pound (450 g) cantaloupe, peeled, deseeded and grated8 ounces (250 g) bacon, chopped½ cup (110 g) mascarpone¼ cup (15 g) fresh chives, choppedsalt and freshly ground black pepper

Instructions:1. Bring vegetable broth to a boil in a pot over medium heat. Remove fromheat.2. In a heavy-bottomed saucepan, sauté onion in olive oil over medium heatuntil softened. 3. Add the rice and stir until well coated with oil; cook for 2 minutes. 4. Add the white wine and stir until absorbed. 5. Add the broth one ladleful at a time, stirring often. Reserve ¼ cup of thebroth to add towards the end. Cook rice for about 18 minutes. 6. Add the cantaloupe, bacon, and the reserved ¼ cup of broth. Cook,stirring occasionally until rice is al dente for about 3-5 minutes. Removefrom heat.7. Stir in mascarpone and chives. Season with salt and pepper, to taste. 8. Serve immediately and enjoy.

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Turkey and Mushroom Risotto

If you have leftover roasted turkey in the fridge, this is the perfect recipe tomake use of them.Yield: 6Preparation Time: 55 mins.Ingredient List:3 cups (750 ml) chicken stock2 cups (500 ml) water2 tablespoons (30 g) unsalted butter1 medium (110 g) yellow onion, thinly sliced2 cups (150 g) assorted fresh mushrooms, thinly sliced1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine

1 cup (150 g) roasted turkey breast, shreddedsalt and freshly ground black pepper

Instructions:1. In a pot, bring chicken stock and water to a boil over medium heat.Remove from heat.2. Melt butter in a heavy-bottomed saucepan over medium heat until itbegins to foam. Sauté onion until softened. 3. Add mushrooms and cook until soft for about 5 to 7 minutes. 4. Add rice and stir until coated with oil; cook for 2-3 minutes. 5. Add the wine; cook, stirring until absorbed.6. Add ½ cup of stock at a time, stirring often for about 18 minutes. 7. Add turkey meat and cook further 3-5 minutes. Remove from heat.Season with salt and pepper, to taste.8. Serve immediately and enjoy.

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Risotto with Shiitake Mushroom

This risotto recipe with shiitake mushroom is delicious and satisfyinglygood. Yield: 8Preparation Time: 55 mins.Ingredient List:2 tablespoons (30 ml) olive oil1 medium (110 g) onion, thinly sliced2 (3 g) cloves garlic, minced1 pound (450 g) shiitake mushroom, stemmed1 tablespoon (3.5 g) fresh thyme leaves, minced1 medium (110 g) onion, chopped

1 ½ cups (280 g) Arborio rice½ cup (125 ml) dry white wine5 cups (1.25 L) hot vegetable broth, unsalted1 tablespoon white truffle oil½ cup parmesan cheese, freshly grated

Instructions:1. Heat oil in a saucepan over medium heat. Stir fry onion and garlic for 1minute or until fragrant. 2. Add the leeks and shiitake mushrooms. Cook, stirring occasionally untiltender, about 7-10 minutes. 3. Add the rice and cook for 2 minutes. 4. Stir in the wine and cook until liquid is absorbed. 5. Add one ladleful of broth at a time and simmer until rice is almost tender,about 18 minutes. 6. Add the truffle oil and cook further 3-5 minutes or until al dente. 7. Serve immediately and enjoy.