1. Didi / 23 July 2014 / Reply

   Hi Kelly! Here’s a recipe of mine that I’d like to enter. How do I send you the image?

   Oyster Cake

   Oysters
   Tapioca Starch
   Salt
   Pepper
   Bean Sprouts
   Chives
   Cooking Oil

   Clean the shucked oysters and make sure that you take out all the excess water. Season with Salt and Pepper. Add the tapioca starch – you won’t be able to measure the exact quantity to add because of the watery-ness of the oysters. Make sure to add more to make it very sticky. Keyword is STICKY. When it is sticky enough, add the bean sprouts and chives. Mix thoroughly. Don’t be shy to add more tapioca starch to thicken the mixture. When it’s thick enough – heat a pan in high heat. Pour oil and make sure its very very hot (you can see smoke come out of the pan) and pour the mixture in. Be careful as oil would splatter all around. Fry unti golden brown. Turn over and over the other side.

   That’s it!!

   Love, Didi

2. Rocoi V (@rocelalba) / 25 July 2014 / Reply

   Hi Kelly! Here’s my entry to the Samsung Recipe Face Off contest. 🙂

   Mama’s Old-Fashioned Chicken Binakol

   1-2 tbsp vegetable oil
   1 pc ginger (about 2 tbsp), sliced into strips
   1 pc medium onion, sliced
   6-7 pcs lemon grass stalks, cut about 2.5 inches in length
   ¾ kilo chicken (leg quarter cut), cut into 3 parts each
   2-2.5 tbsp fish sauce (patis)
   2-3 pcs young coconuts (buko), remove the juice and meat and set aside
   1 pouch Magic Sarap or any seasoning powder
   1-2 pcs green chili (more if you like it spicy!)
   1 pc medium green papaya, sliced into wedges
   A bunch of dahon sili (chili leaves?)

   How to cook:
   1. Heat vegetable oil in a saucepan over medium heat.
   2. When hot, saute ginger, onions and lemongrass for about one minute (not too long as you might burn them!).
   3. Add the chicken parts and fish sauce. Stir them around the saucepan until they are brown and release their own juices.
   4. Sprinkle Magic Sarap seasoning and stir some more to distribute the seasoning.
   5. Pour the coconut water and bring to a boil (25-30 minutes or until chicken is cooked through).
   6. Add the papaya and coconut meat. Cook for 5-7 minutes (or until papaya is cooked).
   7. Add green chili, chili leaves and let the soup boil for another minute.
   8. Use the coconut shells as serving bowls and serve piping hot!

   Cheers,
   Rocel A. Villasis
   rocelalba@yahoo.com

3. Regina Gonzales / 01 August 2014 / Reply

   Hello Kelly, this is my entry to the Samsung Recipe Face Off contest!

   Basil chicken hash

   2 whole (4 split) chicken breasts, bone-in, skin-on
   16 basil leaves
   Olive Oil
   Salt and freshly ground black pepper
   90g unsalted butter, divided
   900g boiling potatoes, peeled and large diced
   2 red onions, chopped
   2 red peppers, large diced
   3 garlic cloves, minced
   5g fresh thyme leaves
   1 tsp paprika
   15g tomato puree
   4 minced spring onions, white and green parts
   5g chopped fresh leaf parsley
   Sour cream, cheddar and sliced lemons, for serving

   1) Preheat the oven to 180C/Gas 4.

   2) Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 mins, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

   3) Melt 60g of the butter in a large saute pan. Add the potatoes and onions, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 10 mins, until evenly browned and cooked through.

   4) In a separate saute pan, melt the remaining 30g of butter. Add the red peppers, garlic, thyme, paprika, tomato puree, 1 tsp salt and 1/2 tsp pepper and saute over medium heat for about 5 mins, until the edges of the peppers are seared.

   5) Add the chicken and the pepper mixture to the potatoes and heat through. Add the spring onions and parsley, toss together and place on a serving platter.

   Thanks!

   Regina

4. Fatima de los Santos / 01 August 2014 / Reply

   This is my recipe, Kelly! Please choose me for the oven! 😀

   Chicken Quesadillas

   For the quesadillas:
   175g Cheddar, Monterey Jack or Colby cheese, thinly sliced
   1 tbsp. chopped pickled jalapenos
   85g shredded cooked chicken
   12 corn tortillas, preferably white
   60g unsalted butter
   For the topping and salsa:
   450g vine-ripened tomatoes (about 2 tomatoes)
   ¼ small red onion
   2 to 3 tbsp. chopped coriander
   Hot sauce such as chipotle or Mexican green chilli sauce to taste (½ tsp.)
   Salt
   1 avocado, halved, seeded, and sliced

   1) Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (Its best to leave about a 2-cm border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small pan. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.

   2) While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.

   3) Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

   Thanks, Fatima

5. Roki Ferrer / 01 August 2014 / Reply

   Hi Kelly! I have always dreamed of going to Morocco and that place has a certain kind of enchantment that draws me to it. But until I set my foot there (hopefully next year), I am magically satisfied by the aroma and robust taste of Chicken Tajine. As a homecook not formally schooled, this is one of my proudest recipes developed by myself which has warmed many hearts and hearths. Hope you get to try this soon! 🙂

   CHICKEN TAJINE

   1 kilo chicken, cut into serving pieces (used all breast for this)
   1 head garlic (15 cloves)
   1 small red onion, quartered
   1 small can pimientos (2 pcs), sliced
   10 prunes, cut in half
   1/4 cup dried kumquats (got these from HK, available in Asian specialty stores)*
   juice of 1 lemon, peel reserved
   1 cup cubed potatoes
   1/4 cup melted butter, plus some for greasing dish
   1 3/4 cup water
   * traditionally prepared with preserved Mylar lemons which are hard to find here. Seems to work for this recipe.

   Spice Mix:
   2 teaspoons Turmeric (yellow ginger)
   1/2 teaspoon ground ginger
   1/8 teaspoon cloves
   1/2 teaspoon cinnamon
   1 cinnamon bark
   1 tablespoon local saffron (kasubha), or 1 small pinch real saffron threads
   1 teaspoon anise seeds
   1 teaspoon salt
   1/2 teaspoon pepper
   big pinch of chili flakes

   Procedure (so easy):
   1. Pre-heat oven to 400F. Grease a large oven casserole with butter.
   2. Place chicken on the dish and rub thoroughly with the spice mix.
   3. Add the rest of the ingredients and mix well.
   4. Cover tightly with foil (double up the foil to make sure steam does not escape), and bake for at least 2 hours. If you have a real Tajine, you can do this over the stove – something I also want to purchase when I go to Morocco.
   5. Then lower the heat to 325F, uncover the dish and bake for 30 minutes.

   I also have a great herbed couscous recipe, if you are interested. Hahaha But I guess that is it for now. 🙂

   Cheers!

   Roki Ferrer
   roki.ferrer@gmail.com

   1. kellymisa / 06 August 2014 / Reply

      Hi Roki! Please email me the photo of the dish! Ill be posting them on FB kasi and they’re worth 15% of the total for selecting the winner. Sayang! 🙂

6. Katrina D. Ballecer / 03 August 2014 / Reply

   Hi Kelly,
   Here is my recipe for our veggie burgers 😀 We are always trying to look for healthier options ♥

   Veggie burger

   For the Veggie Patties:
   1 can garbanzo beans (drained)
   1 egg
   1/2 cup crumbled tofu (firm tofu, drained)
   1/2 cup shiitake mushrooms
   1/2 small bell pepper
   2 small carrots
   1 big onion
   3 tbsp soy sauce (preferably LKK premium soy sauce, Liquid amino is okay too)
   1 pinch of salt
   1 pinch ground pepper
   1 pinch cayenne pepper
   olive oil for frying

   Garnish:
   cheddar cheese
   onions chopped into rings (caramelized)
   shredded lettuce
   chopped cucumbers
   pickles (not sweet)

   Condiments:
   mayonnaise/ketchup/mustard

   Burger buns

   Procedure:
   Caramelize onion rings and set aside.

   in a food processor, mix garbanzo beans, mushrooms, bell pepper, carrots, onions and pulse ingredients until combined and place in a mixing bowl. Add egg, oatmeal, soy sauce, cayenne pepper, salt and pepper and mix well.

   Heat olive oil in a non stick pan and fry patties until brown. Heat bread and cheese in the oven. Assemble burger when everything is ready. Serve with chips/fries or carrot sticks (for healthier meal).

   photo can be seen here: https://www.facebook.com/photo.php?fbid=1537492389806276&set=a.1401786353376881.1073741830.100006365884346&type=1&permPage=1

   Hope you like it 🙂
   Kate

7. Alana Rivera / 05 August 2014 / Reply

   Hello Kelly. Here is my recipe! Grilled chicken with BBQ sauce:

   4 chicken breast fillets
   1/3 cup barbecue sauce
   1 tablespoon honey
   1/4 cup mayonnaise
   2 garlic cloves, crushed
   2 teaspoons fresh ginger, grated

   1. Combine sauce, honey, mayonnaise, garlic and ginger.
   2. Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
   3. Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade.

   Thanks!

   Alana

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