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BINAKOL SOUP
 INGREDIENTS:
30grms Chicken, Fillet Cut into Stripes
10g Ginger Fresh, Chopped
1pc Coconut Young
20g Onion White, Chopped
10g Garlic Peeled, Chopped
30ml Oil, Extra Virgin Coconut Oil, Ginoco
Salt Iodized to taste
Pepper Black Ground to taste
60ml Coconut Milk
PROCEDURE:
1. Cut young coconut save the juice and set aside
2. Shave coconut Flesh and set aside
3. In hot soup pot Sautéed garlic, ginger and anion in oil. Add Chicken to cook
4. Add coconut juice; boil to infused the flavour
5. Add coconut shavings and coconut milk, season with salt and pepper to taste
6. Serve Hot;
7. Garnish with Leeks or Scallion
 KINILAW
AGDANGAN
INGREDIENTS:
150G Lapu lapu Fillet, Cut into Dice
10gGinger Fresh, Grated
10g Onion Red, Cut into Brunoise
20ml Calamansi Juice Freshly Squeezed
30g Mango Ripe, Cut into Brunoise
5g Chilli Finger Finely Chopped
50ml Vinegar
30ml Coconut Oil Extra Virgin, Ginoco
Salt Iodized to Taste
Pepper Black, Ground to taste
PROCEDURE:
1. Wash Dices of Lapu lapu (grouper) fillet in Vinegar; Drain; set aside
2. Emulsify Coconut Oil, Ginger, Onion, Chilli and calamansi.
3. Add drained Lapu lapu.
4. Season to Taste, Served Chilled with Dice Mango.
GRILLED MARINATED CHICKEN BREAST
INGREDIENTS:
180g Chicken Fillet
50ml Oil, Coconut Extra Virgin, Ginoco
10g Turmeric Ground
10g Garlic Peeled, Chopped
10g Bell Pepper Red and Green, Seeded and cut into Stripes
10g Zucchini Washed, cut into Stripes
10g Pumpkin Peeled, Cut into Stripes
10g Eggplant Washed, Cut into Stripes
10g Carrots Peeled, Cut into Stripes
150g Gratin Dauphinoise See Sub Recipe
60ml Red Star Anise Curry SauceSee Sub Recipe
Salt, Iodized to Taste
Pepper, Black, Ground to Taste
PROCEDURE:
1. Marinate Chicken in Coconut Oil, Turmeric and Garlic Season to Taste,
Grill to cook
2. Season Vegetables in Oil, Salt and Pepper, Stir fried in a very hot
Sautéed pan
3. Assemble on Plate with Gratin Dauphinoise Sauce Over with Red Curry
Sauce. Ready to Serve
GRATIN DAUPHINOIS
INGREDIENTS:
200g Potato Peeled, Washed, Cut into thin slices
30g Garlic Peeled, Chopped
150ml Cream fresh
30g Cheese Parmesan, Grated
20g Cheese Mozzarella, Grated
Salt, Iodized, to taste
Pepper, Black, Ground to taste
PROCEDURE:
1. Boil Potato in Cream and Garlic until Tender.
2. Add Parmesan Cheese, Season with Salt and Pepper to Taste
3. Put in baking dish, sprinkle with Grated Mozzarella Cheese and Bake
in oven to golden Brown.
4. Ready to Serve.
STAR ANISE RED CURRY SAUCE
INGREDIENTS:
60ml Oil Extra Virgin Coconut, Ginoco
50g Garlic, Peeled, Chopped
50g Onion, Red, Chopped
30g Ginger, Fresh, Chopped
30g Lemon Grass, Fresh Finely Chopped
1pc Red Curry Paste Thai
1pc Coconut Milk
3pcs Star Anise Dried
20g Sugar Brown
150ml Chicken Broth
Salt Iodized to Taste
Pepper, Black, Ground to Taste
PROCEDURE:
1. Sautéed Garlic, Onion, Ginger, Lemon grass in Oil Until Brown.
2. Add Curry Paste, Chicken Stock, Coconut Milk and Star Anise.
3. Boil to Enhance the Flavour Until Thickened
4. Season with Sugar, Salt and Pepper to Taste
5. Ready to Use.
CREAMY COCONUT RISOTTO
INGREDIENTS:
500g Rice, Arborio
60ml. Oil, Extra Virgin, Ginoco
2lt.Milk, Fresh
30ml.Vanilla, Extract or bean
100g. Sugar, White
Pili Nuts, For Garnish
Rock Melon, For Garnish
PROCEDURE:
1. Boil Fresh Milk, Vanilla and Sugar in Sauce Pot.
2. In the Other Pan Sweat Rice in Oil, Coat Evenly.
3. Gradually Add Boiling Milk Stirring Continuously,
4. Allow to cook Until Al Dente “ to the tooth”
5. Transfer on Plate Sprinkle with ground Pili Nuts and Fresh Fruits in
Extra Virgin Coconut Oil.
6. Serve Hot.
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