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Chef Jordan Andino's Filipino Recipes

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Chef Jordan Andino's Filipino Recipes


November 23, 2017

Calamansi Margarita

1oz triple sec
1 oz lemon or lime juice
3 tbl spoons calamansi concentrate in honey
2 oz tequila
1/2 cup water
1 cup of ice

Shake well with 1/2 cup of ice and serve over remaining 1/2 cup in glass

Sinigang Flip Bowl
Garlic Fried Rice

1 cup rice
1 tsp garlic, fresh minced
2 tblsp coconut milk
1 tbslp veg oil

1. In medium pan on high heat, heat oil until it smokes
2. Add garlic and sauté on high until lightly golden brown
3. Add rice and stir so all garlic is incorporated
4. Add coconut milk and stir so all rice is mixed and any charring edges of garlic are mixed in

Shot Rib Prep

32 oz boneless short rib
0.5 cup garlic, fresh minced
2 packs Sinigang mix packets
1 cup Dhati Puti vinegar
1 quart water
0.25 cup salt
0.25 cup sesame oil
0.25 cup oil

1. In small mixing bowl combine sinigang packets, salt and pork belly mix and fully mix
2. In a hotel pan, cover short ribs with oil and sesame oil
3. Fully cover and massage in fresh minced garlic into short rib and all it’s parts
4. Fully cover and season all sides of the short rib with the spice mixture
5. Place into hotel pan and pour in water and vinegar
6. Cover with aluminum foil and place in oven at 400F for 1.5 hours
7. Cook until short rib is falling apart…possibly another.5 to 1 hour after the initial 1.5 hour cook
8. Once finished and meat is soft, let cool for 30 mins and strain out braising liquid and store
9. Let meat cool for another 30 mins and pull meat apart for tacos
10. Store in containers

Bowl Ingredients:
2 oz carrots, julienne
2 oz scallions, julienne
2 oz bok choy, sautéed
2 oz tomatoes, diced
2 oz braised short rib
1 cup garlic fried rice

Assembly Directions:
1. In a single serving bowl, place rice on bottom of bowl
2. In a circular pie like assembly place ingredients on top of rice in bowl in separate sections so one can see each segment of toppings
3. Place so they are evenly distributed bright in presentation/ color



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