Calm AFTER the Storm – a fundraiser at The Savoy

Keeping awareness of Typhoon Haiyan’s aftermath alive

Friday, 17th October 2014 promises to be a night like no other. In the very same hotel kitchen where legendary chef Auguste Escoffier brought London the secrets of French haute cuisine, two of London’s top chefs will prepare

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Pork Menudo

The word Menudo means small diced things and traditionally
all ingredients are cut uniformly diced. It is a stew dish influenced
by the Mexican cooked with tripe and hominy and adopted by
the Filipinos and made it their own. It is traditionally served with Rice
or with bread of your choice. A mouth watering dish perfect
for the whole family!


1 large onion, finely chopped
Chopped garlic
2 large plum tomatoes, seeded and diced
1 1/2 tablespoons tomato paste or puree, add more for taste
0.23 Kilogram pork lion, cut into medium size cubes
1 1/2 cup Chicken stock
2 large Potato, peeled and cut into small cubes
4 large carrots, peeled, cut into cubes
1 large red bell paper, cut into cubes
0.23 kilogram calf’s liver, cut into cubes (optional)
1 small tin of chickpeas (optional)
1 1/2 tablespoons salt or 1 tablespoon fish sauce or more to taste
1/2 teaspoon black pepper or more to taste.


1. Heat the oil in a large saucepan over a medium heat, saute the garlic and onions until the onion is transparent. Add the tomatoes, cook for 1 minute then add the pork for 10 minutes. Add the chicken stock, increase the heat to high and bring to a boil.

2. Now you add the potato and red bell pepper and carrots, bring it back to boil again, then reduce the heat and simmer (uncovered) for about 10-15 minutes.

3. Add the liver and cook until it darkens and cooked through. Add the chickpeas then season with salt or fish sauce and pepper.

Serves 4-5
Preparation 15 minute
Duration 30-45 minutes


Pancit Palabok (Noodles)


400g Rice Noodle
1 big onion, minced
4 cloves of garlic, minced
200g minced pork or chicken
150g shrimp, uncooked
1 1/12 pint of chicken or pork broth
3 tbs vegetable oil or rapeseed oil
1 tbsp flour
2 tbsp fish sauce
Atchuete or food colouring (optional)


3 hard boiled eggs, sliced
lemon, sliced
1 packet of chicharon or pork crackling, crashed
boiled shrimp, shelled
Flaked smoked fish meat


In a pan boil some water for the noodle and add some salt. Once the water is boiling add the noodles for 5-7 minutes. Please instruction from the packet.

Palabok Sauce

1. In a separate pan saute the onion and garlic with the vegetable oil until soften, add the minced meat preferred and some shrimps leaving a few for the topping, stir fry until cooked
2. Add the chicken or pork broth and bring it to boil
3. Once boiled season it with salt and pepper and add the fish sauce, leave it to simmer for 15 minutes.
4. Use the achuete for food colouring to achieve the reddish orange colour or simply add food colouring.
5. Add the flour and stir continuously until the flour dissolves. The sauce should have a gravy consistency.

Serves 10-12
Duration 45-50 minutes


Cassava Bibingka (Cassava cake)


banana leaves (available frozen in Philippine stores or Asian/oriental stores, you can also use grease proof paper)
3 large eggs
2 cups of sugar
7 cups of raw cassava, grated or frozen and squeezed dry
1 cup evaporated milk
1/2 cup of coconut milk
1/4 cup unsalted butter, melted


1 cup coconut milk
1 cup brown sugar
1 teaspoon Vanilla extract
3 table spoon of grated cheddar cheese


1. Preheat oven 170 Celsius
2. In a bowl beat the eggs and sugar until light and lemony colour. Add the melted butter, coconut, cassava, coconut milk. Mix it well and pour it into the prepared baking dish. Sprinkle the cheese on top and then put the mixture in the oven for 30 minutes
3. While waiting for the mixture to cook, for the topping, in a small sauce pan over a medium heat. Add the brown sugar, coconut milk and vanilla extract. Cook while stirring often until the brown sugar dissolve. Stir it for 5 -10 minutes, take it off the heat and leave it on one side.
4. Pour the topping over the newly baked Bibingka, spreading it evenly.

Serves 8-10
Duration 40 minutes

More Filipino recipes here!



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Kalderetang Kambing (Goat Stew)


0.7 kg goat, cut into cubes
3 tsb liver spread or crashed liver
4 large onions, chopped
5 cloves garlic, crashed and chopped
8 tomatoes, sliced
96g grated cheese
2 tsb tomato paste
2 red peppers, diced
2 green peppers, diced
potatoes, diced
2 chili peppers, minced
700 ml water
4tsb rice vinegar
cooking oil


Before cooking marinate goat meat in to vinegar salt & pepper for 10-15 minutes.

1. Add oil in the casserole dish, saute garlic and onions. Then add the tomatoes, chili and goat meat. Saute until meat is brown.
2. Add tomato paste stir until paste is spread then add water & liver spread. Bring it to boil, then add alt & pepper let it simmer for at least 45 minutes to 1 hour or until the goat is tender.
3. Add the potatoes simmer for 10 minutes, then cheese, red & green peppers put the lid and leave it to simmer for another 15 minutes string occasionally.
4. Serve it with plain boiled rice.

Serves 6-8
Duration 1 hour 25 minutes