Black Pepper and Ginger Seared Tuna Recipe
Give your seared tuna a tasty kick with black pepper and grated ginger.

Serves 2
Cooking time 10 minutes plus cooling 4 tablespoons cracked black pepper
2 tablespoons ginger, peeled and finely grated
330 grams sashimi-grade tuna, kept chilled oil for searing

1 Mix black pepper and ginger in a small bowl. Pat this mixture on all sides of the tuna. Set aside.

2 Over high heat, heat a non-stick pan with 2 tablespoons oil until almost smoking. Using tongs, place tuna in the searing hot pan and sear for about 2 seconds, or until the tuna side that’s in the oil turns opaque. Turn the tuna on its other side and sear again for 2 seconds. Repeat until all sides have been seared in the hot oil. Immediately remove from heat. Let cool then refrigerate before slicing.

3 Make dipping sauce: Mix 3 tablespoons soy sauce and the juice of 1 calamansi. Place in a small bowl. Serve with the sliced seared tuna and a pat of wasabi, if desired.

Spicy Tuna Ceviche Recipe
Calamansi juice is used instead of the classic vinegar in this citrusy version of the popular dish.

Serves 2
Prep time 10 minutes

1 tablespoon chili garlic sauce
1 teaspoon white vinegar
1⁄4 cup calamansi juice
1⁄2 small red onion, sliced thinly salt and ground black pepper, to taste
330 grams sashimi-grade tuna, chilled

1 Place chili garlic sauce, vinegar, calamansi juice, onion slices, and salt and ground black pepper in a jar, close, and then shake until well incorporated. Keep chilled until ready to serve.

2 When ready to serve, remove tuna from refrigerator and slice tuna into bite-size pieces. Transfer to a bowl. Shake dressing to mix its contents and pour over the tuna. Quickly toss together to lightly coat the tuna, and transfer to a serving plate. Serve immediately.

Creamy Caviar Recipe
Start your dinner parties right!

Serves 4-6
Cooking time 20 minutes 2 bars cream cheese, at room temperature
1⁄2 white onion, finely chopped
1 hard boiled egg, finely chopped
1 tub caviar
1 lemon

1 Whip cream cheese in an electric mixer with a paddle attachment in medium-low until smooth.

2 In a medium-size glass bowl, evenly spread half of the whipped cream cheese. Layer with onion, egg, the rest of the whipped cream cheese and lastly, with caviar. (Use a spring-form pan if you want it freestanding. Refrigerate layered cream cheese for 30 minutes before removing from pan. Decorate sides with thin slices of lemon.)

3 Serve with lemon wedges and thinly sliced toasted baguette on the side.

Wonton Chips with Sweet Chili Sauce Recipe
Planning to have a movie marathon at home? Make a big batch of these crunchy chips and snack on ‘em instead of popcorn!

Serves 4 to 6
Prep Time 10 minutes
Cooking Time 20 minutes

For the Sweet Chili Sauce:
1/2 cup sweet chili sauce
1 teaspoon hoisin sauce
2 to 3 teaspoons water 1 small pack wonton wrapper oil for frying 1 Prepare sauce by boiling all ingredients together. Set aside to cool.

2 Slice each wonton wrapper into quarters. Fluff the squares and place them on a tray.

3 Over medium-low heat, fry the wonton wrappers for 30 to 50 seconds, working in batches. Set aside and drain on paper towels. Serve with sauce on the side.

TIP: Skip the sauce and try something different. These chips would taste wonderful with a healthy sprinkling of chili powder and some salt. Snack away!

Bacon-Wrapped Banana Bites Recipe
Can’t get enough of sweet-salty combinations? Creamy, starchy señorita bananas wrapped in savory, crunchy bacon definitely hit the spot!

Makes 6
Prep Time 15 minutes, plus marinating time
Baking Time 24 minutes

For the Marinade
1/2 cup fresh orange juice
3 tablespoons rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon pinch of salt
1 tablespoon honey

6 señorita bananas, peeled
3 strips bacon, sliced in half
2 tablespoons brown sugar

1 Make the marinade: Whisk together all ingredients in a bowl. Add bananas and marinate, covered, in the refrigerator for 1 hour.

2 Preheat oven to 400ºF.

3 Strain bananas; set aside marinade. Wrap a bacon strip around each banana; secure with a toothpick, if desired. Arrange in one layer on a baking dish.

4 Bake bananas in the preheated oven for 24 minutes. Halfway through baking time, flip bananas and sprinkle brown sugar over bacon. Continue baking until bacon is fully cooked.

5 Meanwhile, place marinade in a saucepan over low heat. Simmer until reduced and slightly thick.

6 Serve bananas warm with sauce on the side.

TIP: Make it for the kids! After baking, insert a skewer in each banana, dip in melted chocolate chips, set on wax paper, and chill until chocolate hardens. Make sure to take out the rum from the marinade recipe, too.

Sausage-Stuffed Potato Boats
Hosting a party at home? These super spuds will definitely impress the guests!
Serves 4
Prep Time 25 minutes
Cooking Time 30 minutes

4 potatoes (approximately 600 grams)
4 pieces Hungarian Sausage
1/4 cup diced red bell peppers salt and pepper for seasoning
1 cup grated quick-melting cheese
1 lemon
1 Boil potatoes in a pot until fork-tender, about 15 to 20 minutes. Drain and let cool. 2 Meanwhile, slice sausages into cubes. Heat olive oil in a pan. Add sausages and diced red bell peppers; sauté until sausages are browned. Season with salt and pepper, remove from heat, and set aside. 3 Slice each potato in half lengthwise. Scoop out potato flesh, leaving about ¼ inch intact. Fill potato boats with sausage mixture. 4 Top with grated quick-melting cheese and bake in a toaster oven for 3 minutes or until cheese is melted. Serve immediately.

Bacon Beer Mussels
Serve with warm crusty bread for mopping up all the delicious sauce and juices.

Serves 4 to 6
Prep Time 10 minutes
Cooking Time 10 minutes

3 tablespoons olive oil
125 grams bacon slab or thick-cut bacon, sliced into 1-inch pieces
1 medium white onion, sliced thinly
1 stalk celery, diced
750 grams mussels, cleaned and beards removed
1/2 cup beer salt and pepper, to taste
1 tablespoon mustard
1 tablespoon all-purpose cream

1 Heat olive oil in a pot over medium heat. Sauté bacon until lightly browned. Add onions and celery. Sauté until onions are wilted.

2 Add mussels and beer. Lower heat and simmer, covered, for about 5 minutes or until shells open. Discard mussels that remain closed.

3 Season with salt and pepper to taste. Stir in mustard and cream before serving.

Mexican Stuffed Peppers
Serve these colorful bell pepper boats at your next party.

Serves 6 to 8

250 grams ground beef
1/2 (40-gram) pack taco seasoning
1/4 cup water
1 (230-gram) pack pork and beans
1 cup cooked rice
1/2 cup corn kernels
1/4 cup green peas
1 tablespoon chopped green onions salt and pepper
4 large bell peppers (halved and seeded) grated cheddar cheese sour cream and crushed tortilla chips

1 Place ground beef in a microwaveable bowl and microwave on high for 3 minutes.

2 Add taco seasoning and water; mix well. Microwave for 2 1/2 minutes or until cooked. 3 Add pork and beans, cooked rice, corn kernels, green peas, chopped green onions, salt, and pepper; microwave for 30 seconds.

4 Meanwhile, arrange bell peppers (halved and seeded) on a microwaveable plate, cover with paper towels, and microwave for 1 minute. Spoon mixture into peppers and top with grated cheddar cheese. Microwave again for 1 to 2 minutes. Top with sour cream and crushed tortilla chips before serving.

Super Spuds
These loaded potato skins are surefire energy boosters.

Serves 2
Prep Time 30 minutes 1/4 cup Cheez Whiz Original
1/4 cup Eden Original
4 pcs potato
4 cups water
1 tsp salt
1 pc onion
1/4 cup italian sausage
1/4 cup mushrooms, sliced
1 pc bell pepper, chopped
1/4 cup pizza sauce 1 Slice potatoes into halves and boil in 4 cups water with salt until tender. Drain. 2 Scoop out flesh of potatoes but retain 1/4 inch layer. (You may use scooped out portions of potato for another recipe). 3 To make potato topping, sauté onions and Italian sausage until meat turns brown. Add mushrooms and bell pepper and cook for a few minutes. Set aside. 4 Add pizza sauce and meat mixture to potato halves, and then top with cheese. Bake until cheese is melted.5. Drizzle with Cheez Whiz before serving.

Thai Chicken Noodle Soup
For an exotic and rich noodle soup, give this Thai-inspired dish a try. The creamy coconut milk, infused with red curry paste, is a delicious base for the chicken and noodles.

Serves 4
Prep Time 20 minutes
Cooking Time 10 minutes 1 tablespoon canola oil
1 white onion, sliced
4 cloves garlic, minced
2 tablespoons store-bought red curry paste
3 cups chicken stock
400 ml fresh or canned coconut milk
Fish sauce (patis), to taste
Lime juice, to taste
1 red bell pepper, cored and sliced into strips
2 chicken breast fillets, sliced into strips
100 grams rice noodles, soaked in hot water until al dente and drained
2 tablespoons chopped cilantro (wansoy)
1 Heat oil in a small pot. Add onions and cook until translucent. Add garlic and red curry paste; cook for 2 minutes.

2 Add stock and coconut milk. Simmer for 5 minutes. Add fish sauce, lime juice, bell pepper, and chicken. Simmer until chicken is cooked through.

3 Place softened rice noodles in serving bowls. Pour soup over and garnish with chopped cilantro. Repeat with remaining ingredients. Serve hot.

Tuna and Egg-stuffed Tomatoes
Light and refreshing, these filled tomatoes are the perfect starter to tickle your appetite.

Serves 8 8 medium (about 85 grams each) salad tomatoes
For the tuna mixture
1 (184-gram) can tuna in water, drained
2 hard-boiled eggs, coarsely chopped
1/3 to 1/2 cup mayonnaise
1/3 cup diced Cheddar cheese
2 tablespoons chopped celery
2 teaspoons minced shallots
2 teaspoons mustard sugar, salt, and white pepper to taste parsley sprigs to garnish 1 Core tomatoes and lightly score bottom with an X mark. Blanch for 30 seconds to 1 minute. Peel skins and scoop flesh using a melon baller to make each tomato into a hollow bowl.

2 Make the tuna mixture: Mix together tuna, eggs, mayonnaise, cheese, celery, shallots, and mustard. Season to taste with sugar, salt, and white pepper. Fill the tomatoes with tuna mixture and garnish with parsley sprigs.

Taco Bites
The kids will enjoy eating—and making—these bite-sized beauties.

Makes 24 mini taco cups

1 tablespoon vegetable oil
1 tablespoon diced white onion
1 clove garlic, chopped
250 grams lean ground beef
1/8 teaspoon salt ground black pepper, to taste ground cumin, to taste
24 mini taco cups
2 tomatoes, diced
1/2 cup shredded lettuce
1/4 cup grated cheddar or quick-melt cheese
1/8 cup sour cream (optional)

1 Heat oil in a shallow pan. Sauté onion, garlic, and ground beef until beef is browned. Season with salt, pepper, and cumin. Drain excess oil on paper towels and set aside to cool.

2 Line 2 muffin tins with mini taco cups. Fill mini taco cups with cooled beef mixture until 2/3 full. 3 Top with tomatoes, lettuce, and cheese. Bake in an oven preheated to 350°F just until cheese is golden and melted, about 5 to 8 minutes. 4 If desired, drizzle with sour cream before serving.

Crispy Kangkong
Quick, stress-free, and delicious!

Serves 3 to 4
Prep Time 10 minutes
Cooking Time 10 minutes

For the Batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ice-cold water
1 bunch kangkong (discard stalks) cooking oil for deep-frying 1 Make the batter by combining all-purpose flour, cornstarch, baking powder, salt and pepper for seasoning, and ice-cold water then chill after the ingredients is mixed. 2 Separate leaves from kangkong (discard stalks). Pat dry leaves and dredge in cornstarch and set aside. 3 Heat cooking oil for deep-frying over medium-low heat. 4 Dip each leaf in prepared batter and fry until golden, about 1 to 2 minutes. 5 Drain on paper towels and sprinkle with salt and pepper. Serve with garbanzo dip or garlic mayonnaise.

Chicken and Cheese Quesadillas
Tender chicken, tasty cheese, and sweet peppers make this appetizer a palate pleaser!

Serves 2 to 4
Prep Time 40 minutes
Cooking Time 25 minutes

For The Guacamole
3/4 cup chopped avocadoes
1/4 cup chopped cherry or salad tomatoes
1 tablespoon chopped cilantro (wansoy)
1 teaspoon minced garlic
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon jalapeño pepper sauce or hot sauce

For The Salsa Fresca
3/4 cup chopped ripe tomatoes
2 tablespoons chopped white onions
1 tablespoon chopped cilantro (wansoy)
1 tablespoon lime juice
1/8 teaspoon habanero pepper sauce or hot sauce salt and pepper, to taste
2 white onions, sliced into rings
1 1/2 tablespoons butter
1/2 teaspoon brown sugar
1 cup grated Colby-Jack or mozzarella cheese
1 cup grated cheddar cheese
4 (10-inch) flour tortillas
2 cups shredded store-bought roast chicken breast or boiled chicken breast
2 tablespoons chopped cilantro (wansoy)
1 roasted yellow or green bell pepper, seeded and sliced into strips
1 cup sour cream, sprinkled with 1/2 teaspoon cayenne pepper 1 Make the guacamole: Combine all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.

2 Make the salsa fresca: mix all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.

3 In a small pan, sauté onion rings in butter and sugar over high heat until translucent. Set aside.

4 Combine cheeses in a medium bowl. Set aside.

5 Heat a large, flat nonstick pan over medium heat. Place a tortilla in the pan. Place half the shredded chicken breast, half the cilantro, half the caramelized onions, half the roasted bell pepper strips, and half of the cheese mixture on the tortilla.

6 Top with another tortilla. Press down lightly using a spatula until bottom is golden and cheeses have melted.

7 Flip carefully and let the tortilla brown for about 2 to 3 minutes. Slide the quesadilla carefully from the pan and onto a cutting board. Let stand for 1 to 2 minutes and cut into wedges. Repeat process with remaining ingredients.

8 Serve warm with guacamole, salsa fresca, and sour cream.

Quick Salt-cured Salmon
Serve cured salmon on top of salad, wrapped around breadsticks, or on top of crackers.

Serves 4
Prep Time 30 minutes
Curing Time 30 minutes to 1 hour

For the herbed salt
3 tablespoons sea salt
1 tablespoon chopped fresh dill grated zest from 2 lemons

300 grams salmon fillets
2 tablespoons extra virgin olive oil crackers, to serve sour cream, to serve alfalfa sprouts and chopped radishes for garnish (optional)

1 Make the herbed salt: using a mortar and pestle, grind salt, dill, and lemon zest together.

2 Sprinkle 1 tablespoon herbed salt on a plate. Chill until ready to use.

3 Prepare the salmon: using a sharp knife, make slices thin enough that the salmon holds together, but much thinner than sashimi. place salmon on the chilled plate with the salt. Sprinkle more herbed salt on top. Drizzle with olive oil. Cover with cling wrap and let it cure for 30 minutes to an hour. Discard salt.

4 To serve, spread sour cream on crackers. Top with cured salmon. Garnish with alfalfa sprouts and chopped radishes.

Tuna and Red Pepper Cheese Pockets Recipe
Red peppers get pureed into a thick cream cheese sauce for a delicious fried dumpling!

Makes 24 pockets
Cooking time 40 minutes 2 garlic cloves, chopped
2 small red bell peppers, seeds removed, chopped
1 tablespoon milk
112 grams (1⁄2 block) cream cheese, softened
185 grams (1 can solid) tuna in water, drained, flaked
24 large round wanton wrappers salt and ground black pepper to taste oil for sautéing and deep-frying
1 In a saucepan over medium heat, heat about 1 tablespoon oil, and sauté garlic and red bell peppers until softened. Remove from heat. Transfer to a blender. Add milk and cream cheese, and process until smooth. Season with salt and ground black pepper. Stir in tuna flakes.

2 In the middle of a wanton wrapper, place a teaspoon of the tuna filling. Wet the edge of one side of the wrapper with a little water and fold it in half, pressing down on the wet edges to seal in the filling. Repeat with the remaining wrappers.

3 In a deep saucepan over medium high flame, heat enough oil to cover the tuna pockets. Slip a pocket into the hot oil and deep fry until golden brown. Drain on paper towels. Serve immediately.

Spicy Cayenne Prawn Skewers
Just serve over rice to enjoy it as a main course or with ranch dip for a perfect party starter!

Yield about 7 skewers Prep Time 10 minutes Cooking Time 5 minutes 1/2 kilo medium prawns (about 14 pieces), peeled, leaving the tail on
1 teaspoon cayenne powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper softened butter for brushing lemon quarters, optional bamboo skewers

1 In a bowl, mix cayenne, onion powder, garlic powder, and black pepper.

2 Place 2 prawns in one skewer. Repeat until done.

3 Lightly brush prawns with softened butter.

4 Sprinkle evenly with cayenne seasoning.

5 Broil skewers until prawns are cooked through (about 2 minutes on each side).

6 Serve with lemon quarters (for squeezing) or ranch dip, if desired.

Nutella-dipped Microwaved Potato Chips
Would you believe all you'll need to make this sweet-salty snack is two ingredients and a microwave? It's true!

1 large potato salted ice water warmed chocolate-hazelnut spread 1 Peel a large potato and slice as thinly as possible.

2 Soak slices in salted ice water for 10 minutes then pat thoroughly dry.

3 Lay slices on a paper towel on a microwave-safe plate and sprinkle with salt. Nuke at 800 watts for 2 minutes. Replace paper towel with a new one. Flip the slices over, then microwave again at 650 watts for 1 minute.

4 Dip the crispy chips in warmed chocolate-hazelnut spread for that delicious salty-sweet flavor.

Tinapa and Sun-dried Tomato Quiche
These cute little quiches are filled with tinapa flakes and sun-dried tomatoes.

Serves 4
Total Prep Time 20 minutes, plus 30 minutes freezing time for the dough
Total Baking Time about 24 minutes
For the multi-use pie dough
200 grams plain flour, plus extra to dust pinch of salt
100 grams unsalted butter, chilled and cubed
2 tablespoons cold water

For the quiche
1/3 cup tinapa flakes (make sure bones are removed; use easy-to-debone bangus or galunggong)

1/8 cup chopped sun-dried tomatoes
1/8 cup corn kernels
1/2 cup heavy cream
1/2 cup whole milk salt and pepper to taste

1 Sift the flour and salt into a bowl, and add the butter. Using a pastry blender, mix in the butter until it resembles fine crumbs.

2 Sprinkle with 2 tablespoons cold water, then stir until it clumps together. Add a little more water if it’s dry.

3 Bring the mixture together to a rough ball. Tip out onto a lightly floured surface and knead very briefly until you have a smooth, firm dough. (Do not overwork as you'll end up with tough pastry.)

4 Wrap dough in cling film and pop in the fridge for 30 minutes. This relaxes the gluten in the flour and stops it from shrinking during cooking.

5 Roll out dough and place into 4 quiche pans or 1 large pie plate. Freeze dough if you’re not using it at this point.

6 Bake in a 375ºF preheated oven for 12 minutes. Put aluminum foil on each pie shell and hold down with uncooked beans or rice (this is called blind baking, which so that pie shell will not shrink).

7 Make the quiche: Mix all the ingredients and pour into the half-baked pie shell.

8 Bake in a preheated 350ºF oven until pie center is wriggly but no longer runny, about 12 minutes.

9 Serve hot or at room temperature.

Seafood Ceviche with Fruits and Coconut Cream
When it's too hot to cook, let nature do the work and whip up a ceviche!

Serves 2 to 3
Prep Time 15 minutes
Cooking Time 45 minutes

juice from 1 lime, juice from 1 lemon, juice from 1 navel orange
2 shallots, minced
1 bird’s eye chili (siling labuyo), sliced thinly
8 to 10 pieces shrimp, peeled and deveined
8 to 10 scallops salt and pepper
1/4 cup pineapple, diced (fresh or canned)
1/4 cup green mango, diced
4 to 5 Mandarin orange segments
2 tablespoons coconut cream cilantro sprigs and crispy rice (see tip below) for garnish

1 In a medium bowl, mix lime, lemon, and orange juices. Add shallots and chili.

2 Add shrimp and scallops; season with salt and pepper.

3 Cover and refrigerate for 45 minutes to let the acid from the juices cook the seafood.

4 Plate the ceviche and add diced pineapple, diced mango, and orange segments.

5 Drizzle coconut cream on top and garnish with cilantro sprigs and crispy rice.

Chorizo-Stuffed Mushrooms
This appetizer will knock your socks off with its robust and aromatic flavors!

Serves 8 to 10
Prep Time 30 minutes
Cooking Time 20 minutes 500 grams fresh button mushrooms, washed well and patted dry with paper towels
1/4 cup extra virgin olive oil, plus more for pan-frying
2 teaspoons finely chopped garlic
1 piece good-quality Spanish chorizo (around 3 to 4 inches), finely chopped
Salt and pepper, to taste
2 to 3 tablespoons salted butter
2 tablespoons finely chopped parsley 1 Slice off mushroom stems and set aside the caps. Finely chop stems. Set aside.

2 Heat olive oil in a sauté pan. Add garlic and cook until fragrant. Add chopped mushroom stems and chorizo; cook until fat has rendered. Season with salt and pepper.

3 Lay mushroom caps on a platter and stuff each with the chorizo mixture. Drizzle with leftover oil from chorizo mixture.
4 Heat olive oil and butter in a frying pan. working in batches, gently place stuffed mushrooms in the pan. Cook for 5 to 7 minutes. Sprinkle chopped parsley on top and serve warm.

Pinchitos Pescado
Tapas will not be complete without seafood!

Serves 6
Prep Time 10 minutes
Cooking Time 20 minutes

6 cream dory fillets, cut into 1 x 1/2-inch pieces
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Spanish paprika
2 tablespoons olive oil
6 slices baguette strips of iceberg lettuce
6 tablespoons caramelized onions
6 tablespoons aioli

For the Aioli:
2 egg yolks
1/2 cup olive oil
3 cloves garlic juice from half a lemon
11/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons mayonnaise

1 Season fish with salt, pepper, and Spanish paprika. Set aside.

2 Heat a nonstick pan with olive oil over medium heat and sear the fi sh, 30 seconds on each side. Do not overcook.

3 Toast the baguette slices until crisp.

4 Top each bread toast with lettuce, 1 tablespoon caramelized onions, and a drizzle of aioli. Arrange a seared fish fillet on top and spear with a toothpick to keep it in place.

5 To make the aioli, pulse the egg yolks with the olive oil, garlic, lemon juice, salt and pepper until smooth. Add mayonnaise and blend well.