Category: Meat

Warek Warek Recipe

Warek Warek, photo by PH Morton

Warek Warek Recipe


  • 2 Pig Ears
  • 2 lbs Pork collar
  • 1/2 cup Calamansi juice or lemon juice
  • 1/3 cup mayonnaise
  • 1 inch ginger, peeled and pulped
  • 1 large onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 bay leaves
  • Salt
  • 2 bird’s eye chillies, chopped finely
  • 1 heap teaspoon whole black peppercorn
  • Patis (fish sauce)


  • Put the pig ears and pork collar in a large casserole, cover in water and bring to a boil.
  • Add the bay leaves and the black peppercorns.  Turn down the heat and leave to simmer for an hour.
  • Remove from heat and discard the water.  Let the pork ears and collar drain and cool thoroughly.
  • Rub some salt to the ears and collar and then drench using half of the calamansi or lemon juice.
  • Broil under a hot grill for 5-6 minutes in each side or until crispy.  Do not let them burn to avoid any bitter taste. Chopped to bite size pieces.
  • Combine the mayonnaise with the rest of the calamansi juice.  Mix this to the chopped meat.
  • Stir in the ginger, chillies, garlic and onion.
  • Adjust the taste with the addition of fish sauce or salt and freshly ground black pepper.

Beef Curry Recipe

Beef Curry Recipe

This recipe is one of melt in the mouth goodness.


  • 4 tbsp sunflower oil
  • 2 medium onions, sliced
  • 2 tbsp grated fresh ginger
  • 8 – 10 garlic cloves, crushed
  • 1 cinnamon stick
  • 4 green finger chillies, sliced
  • 6 black cardamom pods
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 1kg diced stewing beef
  • 400g tin chopped tomatoes
  • 1 tbsp medium curry powder
  • 1 tbsp ground coriander
  • 1 tbsp garam masala



  1. Heat the oil in a heavy bottomed casserole pan over a medium heat.
  2. Fry the onions for around 5-7 minutes or until they start to brown.
  3. Tip in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom, peppercorns and cloves.  Take a moment to inhale the marriage of these wonderful aroma. 🙂
  4. Add half a cup of cold water and gently bring to a boil, stirring, lower down the heat and simmer for a couple of minutes.
  5.  Turn the heat up the heat slightly, add beef to the pan and brown thoroughly, coating the meat in the simmering spice base.
  6. Cover and cook over a low heat for 40 minutes to an hour or until the beef looks chocolately brown from the sauce. 🙂
  7. Add the tinned tomatoes, curry powder, ground coriander and garam masala along with 2 and a half cups of water.
  8. Season by adding salt.
  9. Give it a good stir and then cover and  cook for another 30 to 40 minutes over a very low heat.
  10. Cook for a further 1 and a half hours with the casserole uncovered.
  11. Sprinkle with coriander and now ready to serve with some aromatic rice like pilau rice.

Chicken Asado Recipe

Chicken Asada ni Nanay, photo by Cristy Miclat

Chicken Asado Recipe

This recipe is just perfect for Mother’s Day celebration. And the above was cooked by my good friend and school mate’s mother!  Thanks for the photo Cristy.

Mother’s Day is different from Mothering Sunday, which we celebrate here in the UK.   The latter has more Christian/religious connotation.  All the same the commonality of the two, is of course giving thanks to mothers.

Chicken asado is Hispanic in origin but has been adapted for Filipino palates and cooking wares, 🙂 thereby given it a distinct Filipino taste.  Below is a recipe from the Pampanga region, famous for delicious cuisine in the Philippines.

The recipe is as follows: –


1 whole chicken, cut into pieces along the joints
4  calamansi or 1 large lemon, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
120 g butter
1 medium white onion, chopped
6 cloves garlic, chopped
1  laurel leaf
2 1/2 cups chopped tomatoes
2 teaspoons Demerara sugar
salt, to taste


Wash the chicken pieces, drain with kitchen paper towels.

In a large dish, make a marinade by mixing the calamansi or lemon with the soy sauce.  Put in the chicken pieces into the marinade.  Bathe the meat with the sour soy sauce mix and leave to marinate for at least an hour in the fridge.

Using a wok, add the oil and butter over medium high heat.

Drain the chicken pieces (set aside the marinade as it would be needed later).

Carefully add the chicken to the wok and sear the pieces for at least 5 minutes in each side or until golden brown all over.

Remove the chicken from the wok and set aside.  Do not discard the buttery oil in the wok.

Add the onions, garlic and tomatoes and sauté until softened.  Add the bay leaf and leave to simer for 5 minutes.

Stir in the  brown sugar and pour in the marinade.

Return the chicken back to the pan and simmer further for 12 – 15 minutes or until chicken is cooked.

Adjust the seasoning, add salt if required.

Best serve with freshly boiled rice.



Coq Au Vin Recipe

Chicken Casserole, photo by JMorton

Coq Au Vin Recipe

When it was a ‘Chicken Tonight’ night I would cook coq au vin.  Because it is easy to do and so delicious to boot.  When I first learned to cook this recipe, I cooked it for weeks on end!

Why not, I thought, it has all my favourite things: chicken, mushrooms and bacon bits.  🙂 It was only when the family start mentioning about going vegetarian that I took the hint that perhaps I was feeding them too much chicken. 🙂

Anyway, here is the recipe of this fabulous chicken dish!


  • 5 tbsp olive oil
  • 100g smoked back bacon, fat trimmed, chopped
  • 12 small shallots, peeled & halved
  • 8-10 plump chicken thighs
  • 3-4 garlic cloves, finely chopped
  • 3 tbsp brandy or Cognac
  • 600ml red wine
  • 150ml chicken stock or 2 chicken bouillon dissolved in 150ml of hot/boiling water
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
  • 1½ tbsp olive oil
  •  250g chestnut mushroom, halved if large
  • 2 tbsp plain flour
  • 1 tsp softened butter


  1. Heat 1 tbsp of the oil in a large, heavy-based casserole pan.
  2. Quickly fry the bacon until crisp. Remove and drain over kitchen paper towels.
  3. Add the shallots to the pan and fry until softened and brown.  Again, remove from the pan and set aside with the bacon.
  4. Wash the chicken thighs and drain.  Pat dry with some kitchen paper.
  5. Pour two tablespoons of olive oil into the casserole pan.  Fry the chicken thighs until golden brown all over.  Remove and set aside.
  6. Fry the garlic over medium heat until fragrant.
  7. Pour in the brandy (or Cognac), stirring the bottom of the pan to deglaze.
  8. Return the chicken thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni,
  9. season with pepper and a salt according to taste.
  10. Drop in the bacon and shallots to the pan.
  11. Cover the casserole, lower the heat to a low simmer and cook for an hour.
  12. In a frying pan, heat the rest of the olive oil and fry the mushrooms.
  13. Tip in the mushrooms to the chicken casserole during the last 5 minutes of cooking time.
  14. Lift the chicken and bits into a serving platter (discard the bouquet garni), leaving the sauce in the casserole to continue simmering.
  15. In a dish quickly dissolve the flour in 3 tbsp of hot water.  Add the butter and the remaining olive oil.  Gradually pour this thickener into the simmering sauce while stirring all the time.  Leave to simmer for a minute.  Then pour all over the chicken.

Enjoy with freshly boiled rice 🙂

Chicken & Chickpeas Casserole

Chicken and Chickpeas casserole

Chicken & Chickpeas Casserole

This recipe is ideal for a roaring family night. 🙂  It is heartwarming; it is filling; it is delicious.

Best of all it is straight forward to make.

Below is the recipe.


2 onions, peeled and chopped
4 cloves of garlic, peeled and chopped finely
1 inch ginger, peeled and sliced thinly
1 yellow bell pepper, cut
1 red bell pepper, sliced
2 medium tomatoes, sliced
1-2 fresh red chillies
a small bunch of fresh coriander
1 heaped teaspoon ground turmeric
2 teaspoons curry powder
2 chicken bouillon dissolved in 4 cups hot/boiling water
8 chicken thighs
olive oil
1 can chickpeas, washed and drained
1 teaspoon tomato purée
100g spinach, trimmed


Using a food processor, mixed together the onion, yellow pepper, coriander, chillies, garlic and ginger into a paste.

Heat the oil using a large casserole pan over moderate heat.

Fry the chicken thighs until golden all over.

Add the rest of the onions as well as the red bell pepper and heat for 3-4 minutes.

Stir in the paste and let everything sizzle for a couple of minutes. Watch that it does not burn!

Pour in the chicken bouillon broth.

Tip in the drain chickpeas.

Stir in the tomato purée.

Season with salt and freshly ground black pepper.

Put a lid on the casserole and leave to simmer for 40-50 minutes until chicken is fully cooked through.

Uncovered for the final 5 minutes and stir in the spinach.

Serve with boiled rice and a large jug of water!


Chargrilled Chicken Thighs, A Filipino Recipe

Chargrilled Chicken Thighs, photo by Ruben Ortega

Chargrilled Chicken Thighs, A Filipino Recipe

Inihaw na manok, photo by Ruben Ortega

Like most Asian countries, street food is big business in the Philippines.  I supposed because they are delicious and the smell alone is enough to stop you on your tracks and sample the appetising array of grilled and fried food.  Barbecues are particularly popular being portably served in skewers.

If you are craving for a Filipino chicken barbecue, here is a recipe of an authentic one you can try at home or in your garden now that summer season is fast approaching.

By the way those delectable photos above are from my good friend, Ruben, from high school, way back many years ago in the Philippines.  Ruben always had a knack for cooking up delicious treats.

The recipe:


  • 6 chicken thighs
  • ½ cup soy sauce
  • 1  lemon or 2 limes or 4  calamansi (Filipino citrus fruit), juiced
  • 1tsp brown sugar
  • 3 cloves garlic, chopped finely
  • 1 teaspoon ground black pepper
  • ½ cup banana ketchup or tomato ketchup (I prefer the banana ketchup, I must admit, because it has extra added heat by the addition of chilli)
  • Bamboo or steel skewers

Method of Preparations

  1. In a ceramic or glass dish, arrange the chicken thighs.
  2. Take time to marinate the meat for a better tasting offering.  Make the marinade up by mixing the soy sauce, lemon juice, banana ketchup, garlic, sugar and ground black pepper.
  3. Stir to mix thoroughly and then pour all over the chicken.  Really stir the marinade in.  Leave to marinate for at least or an hour or preferably overnight inside the fridge.
  4. When the chicken had soaked in the lovely marinade, it is time to fire up the charcoal grill.
  5. Remove the chicken from the marinade and push the chicken thighs through  skewers and bang them into the grill.  Ensure not to throw the marinade.
  6. As the chicken cooks through, brush them with the marinade.  Chicken takes time to cook, you have to watch carefully that they do not burn at the outside and yet uncooked inside.  Just keep testing that the juice is clear and no sigh of blood.  🙂
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with rice or salad or both!