At this time of the year, the most requested recipes are meatless ones. As a treat, I am sharing some of my best meatless recipes from my newly launched “Notes from My Kitchen 2.”
This cookbook is a compilation of everyday recipes done differently. It’s a reflection of how I enjoy my food, that is alive—with textures and depths of flavor: sweet with salty, sometimes with hints of tartness and spice.
Enjoy and happy cooking!
Bangus Pâté with Pan de Sal Chips
2 Tbsp vegetable oil
1 c white onions, chopped
2 c tinapang bangus, flaked
1 tsp pounded garlic
2 tsp dill
2 tsp calamansi juice
¼ tsp salt
¼ tsp pepper
½ c cream cheese
Heat pan with oil. Caramelize onions. Add tinapa and turn off heat. Add garlic, dill, calamansi juice, salt, and pepper. Set aside.
In a food processor, whip cream cheese. Fold in tinapa mixture.
Process to a fine paste. Season to taste. Transfer to ramekins or desired containers and chill.
Top with balsamic aspic. Serve with pan de sal chips.
Balsamic Aspic:
4 Tbsp balsamic cream
¼ c chicken stock
⅓ envelope Knox unflavored gelatin
2 tsp white sugar
Combine ingredients in a pan and let sit for 15 minutes. Warm until gelatin dissolves. Cool mixture. Pour over bangus pâté. Chill to set.
Pan de Sal Chips:
Thinly slice pan de sal. Toast until crisp. Serve with the bangus pâté.
Adobong Talaba with Asparagus Rice
Oyster marinade:1 kg oyster meat
3 Tbsp Chef Reggie’s Cooking Wine
2 Tbsp Silver Swan soy sauce
2 Tbsp Chef Reggie’s Seasoned Vinegar or any vinegar of choice
½ tsp cornstarch
1 large bay leaf, crumbled
Pinch of salt
Pinch of pepper
In a bowl, combine ingredients and marinate oysters for 20 minutes. Handle oysters very gently. Strain and save liquid.
Oyster sauce:
1 red or white onion, sliced
Heat oil. Saute onions until soft. Add strained oyster liquid from the marinade. Reduce until liquid has thickened. Add oysters and cook briefly, about 30 seconds.
Transfer oysters to a serving platter. Spoon over sauce. Top with cherry tomato mixture. Garnish with wansoy (coriander) and finish with fried garlic.
Cherry tomato mixture:
4 Tbsp Chef Reggie’s Philippine Coconut Oil
½ c shallots
Whole green chili, snipped, adjust to taste
2 tsp pounded garlic
Pinch of salt
Pinch of pepper
1 c cherry tomatoes, halved
Pinch of white sugar
¼ tsp liquid seasoning
Heat oil. Saute shallots and chilies, until shallots are soft. Add garlic and continue to saute until golden. Season with salt and pepper. Add cherry tomatoes and sugar. Cook until tomatoes are soft.
Finally, add liquid seasoning. Spoon mixture over oysters.
Asparagus Rice
¼-⅓ c Chef Reggie’s Philippine Coconut Oil
1 c baby asparagus, blanched, shocked and thinly sliced
2 eggs, beaten
½ tsp salt
4 c cooked rice, preferably a day old
2 Tbsp light soy sauce
Pinch of pepper
1 tsp white sugar
2 Tbsp chicken stock
Heat oil and cook asparagus. Scramble eggs on one side of the pan. Season with salt.
Add rice, pepper, sugar and stock. Cook until heated through.
La Vista Sardines
1 kg sardines (tamban), gutted and cleaned but not scaled
1½ c white wine or Chef Reggie’s Aromatic Seasoning Wine
¼ c raisins
4 sun-dried tomatoes
2 Tbsp capers
4 pc dried chilies
1 Tbsp white sugar
2 big bay leaves
2 tsp whole peppercorns
¼ c soy sauce
1½ c olive oil
2 c Chef Reggie’s Philippine Coconut Oil
12 pc whole garlic cloves, peeled
1½ Tbsp salt
1 large white onion, sliced thinly
⅓ c white or red wine vinegar¼ c pine nuts, toasted
1 c chicken stock or water
Prepare a round rack that would fit a Perfect Cooker. Turn rack upside down so that its legs are up. Tie strings on the rack legs for easier lifting of the sardines.Line the rack with the sardines in a crisscross manner. Try to pile the whole stack as low as possible so that not much oil will be used.
Add the rest of the ingredients. Add stock if necessary to just submerge the fish in liquid.
Cook in porridge setting or until bones of the fish are soft. Cool before serving.
Steamed Chili Cod
2 pc cod fillet, preferably center cut
For steaming:
¼ c chicken stock
3 Tbsp light soy sauce
2 Tbsp sesame oil
2 Tbsp thinly sliced ginger
1 tsp chopped wansoy leaves
3 garlic cloves, minced
Fresh chilies
1 tsp red pepper flakes, adjust to taste
1 Tbsp + 1 tsp white sugar
1 tsp Chef Reggie’s Sea Salt, adjust to taste
½ tsp black pepper
Assembly:
Spinach leaves
Hot drippings from steamed fish
A little sesame oil
2 tsp light soy sauce
1 Tbsp butter
Pinch of Chef Reggie’s Sea Salt
Pinch of pepper
Leeks
Wansoy
Sesame oil
Lay cod on a plate. Prepare ingredients for steaming. Pour over fish. Steam over high heat for 7 minutes or until done. Cooking time will depend on thickness of the fish.
Moisten spinach with the hot drippings. Toss in a little sesame oil, 2 tsp light soy sauce, 1 Tbsp butter and pepper. Lay over cod.
Sprinkle drippings over fish. Top with leeks and coriander. Drizzle sesame oil before serving.
