5 yummy foolproof recipes for your Chinese New Year celebration from acclaimed Filipino chefs

Ginger Steamed Whole Pompano with Tamarind Miso Glaze

by Chef Roland Laudico of Guevarra’s and OK Café 

“Cooking fresh fish and seafood for my family is always special for me since I've been going to the market ever since I was young. I even brought my wife, Chef Jac to Farmers Market in Cubao on our first date and cooked her many dishes after. This fish is inspired by the Pinoy miso sinigang but using Chinese style techniques like steaming with lots of ginger, perfect for this coming CNY to bring joy and luck to your loved ones.” 

Ingredients: 

For the fish:

• 1 whole pompano or any whole fish
• 1 teaspoon sea salt
• 1 tablespoon patis
• 30g ginger sliced thin
• 1 tablespoon calamansi
• pinch pepper 

For the tamarind miso glaze:

• 1 tablespoon miso paste
• 1 teaspoon tamarind powder
• 100g butter
• 2 cups chicken stock
• 100g garlic, minced
• 50g leeks, chopped
• cornstarch slurry (1-2 tablespoon cornstarch + 2 tablespoon water to thicken the glaze)

Procedure: 

1. Fish: Rub pompano with salt, patis, calamansi, and pepper all over and stuff ginger inside the cavity and gills. Steam for 20 minutes or until cooked. While steaming, do the glaze.
2. Sauce: In a pan, melt butter and saute garlic until golden brown. Add miso, tamarind powder, chicken stock, and simmer for 5 minutes. Thicken sauce with cornstarch slurry. Pour on fish and garnish with chopped leeks or green onions. 

Suman Panna Cotta

by Chef Jac Laudico of Guevarra’s and OK Café 

“I love this recipe because it’s an original Modern Filipino recipe creation that I made based on childhood memories of eating suman sa ibos with my lolo in Calinog, Iloilo. Aside from pairing it, of course, with fresh mangoes, he would get freshly squeezed gata or chilled cream plus a sprinkle of “central sugar“ or muscovado to make his snack or dessert more decadent.” 

Ingredients:

For the rice:

• 500g glutinous rice cooked in 750ml water
• 400 ml coconut cream
• 250g muscovado or brown sugar 

For the coconut panna cotta:

• 1 liter cream
• 1 liter coconut cream
• 3 tablespoon unflavored gelatin
• 150g white sugar 

For the latik glaze:

• 500ml coconut cream
• 400g brown sugar 

For the garnish:

• 100g coconut flakes toasted until brown
• 1 cup mango puree
• 1kg fresh mangoes 

Procedure: 

1. Suman: Caramelize brown sugar over low heat, add coconut cream and simmer, and then add cooked glutinous rice and glazed fruits. Mix well and set aside to cool.
2. Panna cotta: Bloom gelatin in cold water and melt in hot water. Heat together cream, sugar, and coconut cream until sugar is dissolved. Do not boil. Add gelatin, and then set aside to cool.
3. Latik glaze: Caramelize sugar, add coconut cream, and then simmer until thick.
4. To assemble: spread suman at the bottom of a cake ring, even out the entire layer with a spatula, and chill to set. Pour 1 inch layer of coconut panna cotta on top. Chill to set for 2 hours or more.
5. To plate: Cut into squares and garnish with fresh mango cubes, latik glaze, toasted coconut, mango puree, and fresh mangoes. 

Salt and Pepper Pork Ribs

by Chef Jackie Ang Po of Fleur de Lys, Wilton (Gourdo’s/Living Well), and more 

“It’s a classic Chinese dish. Crunchy and chewy. Who doesn’t love salt and pepper pork ribs? I think it’s one of the most ordered dishes in Chinese restaurants. You can enjoy it with noodles, you can enjoy it with rice.” 

Ingredients:

• ½ kilo pork liempo or spareribs, cut into bite-sized pieces
• 1 tablespoon Chinese wine
• 2 teaspoon rock salt
• 1 teaspoon sugar
• ½ teaspoon pepper, cracked
• ½ teaspoon five spice powder
• 2 tablespoon cornstarch
• 2 tablespoon water
• ¾ cup camote starch
• 6 cloves garlic, chopped
• 1 small onion, chopped
• 1 small red pepper, cubed
• 1 stalk green onion
• 1 piece green sili
• pinch salt, pepper, and sugar 

Procedure:

1. Marinate pork liempo in the seasoning and spices for 30 minutes.
2. Add water and cornstarch, then mix everything.
3. Dredge each one in camote starch.
4. Deep fry until golden.
5. Sauté onion, red pepper, and green sili for a few minutes. Add the seasonings and garlic and green onions last.
6. Toss in the pork.
7. Serve immediately.

Char Siu (Chinese BBQ pork)

by Chef Kevin Paolo Villarica of Hapag, PresoTea, Matikilya Cakes, and Ginza Gyu 

“This was my go-to Chinese roast dish when I worked in Singapore as a chef. There was a Hawker Center beside my apartment and it closes around 2:00 a.m. It has been my go-to Chinese food after work. Now that I’m back here in the Philippines, I made my own recipe and it brings me back to Singapore every time I make it.” 

Ingredients:

• 1kg pork belly/shoulder/butt
• 1kg white sugar
• 60g salt
• 30g chicken powder
• 100g light soy sauce
• 100g dark soy sauce
• 125g hoisin sauce
• 3g orange food coloring
• 3g red food coloring 

Procedure:

1. Cut your pork into 5-6 pieces.
2. Mix all ingredients (except pork) in a mixing bowl.
3. Add pork to the marinade and rub. Cover with cling wrap and keep in the chiller overnight.
4. After marinating, preheat the oven to 190 C.
5. Place in the oven and roast for 25-30 minutes.
6. After roasting, rest for 10 minutes and slice.
7. Serve with hoisin or plum sauce. 

Sichuan Vegan Dan Dan Noodles

by Chef Christine Cruz of Break PH and The Happy Onigiri 

“Dandan noodles is one of the most famous Chinese street food. I chose this because it is a very easy recipe to follow but the depth of flavor will surprise you. Earthy, spicy, and packed with a highly umami flavor profile. You may adjust according to spice level.” 

Ingredients: 

Noodles: wheat noodles/any vegan noodles

Meat substitute: either a mix of brown mushroom and mashed tofu or TVP (Textured Vegetable Protein)

Mix the meat substitute with the following ingredients below:

• minced garlic
• soy sauce (dark)
• Shaoxing wine or sherry vinegar
• ground five spice
• peanut oil

Spicy Sauce Mix:

• grated garlic
• homemade chili oil of your choice
• grated ginger
• Sichuan pepper 
• dark brown sugar
• peanut butter or tahini (vegan)
• vinegar
• sesame oil

Assemble (bottom to top):

• spicy sauce mix
• vegan broth (to steam prepared noodles)
• wheat noodles
• meat substitute
• add scallions, roasted sesame seeds
• steamed bok choy
• more of the remaining sauces and enjoy!