Take your pick!
Finding yourself reminiscing to the good old days when you were in college that you’re tempted to go visit your beloved university? Don’t give in to the temptation of stepping outside of your home and instead, go down memory lane with dishes you’ve probably eaten at least once during college.
Don't have much time on your hands? Check out: 10 Easy Recipes You Can Make in 10 Minutes
From Rodic’s Tapsilog to Mang Tootz Banana-Rhuma, here are university food inspired recipes you can recreate at home that’ll definitely evoke a sense of nostalgia in you.
Tapsilog (a la Rodics)
Here’s a recipe from :
Ingredients:
- 500 g beef sirloin tapa cut (sliced into 1 cm strips against the grain)
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 garlic powder powder
- 1/4 tsp. pepper
- 1 tsp. oil
- 2-4 cups water
- garlic rice (to serve)
- sunny side up egg (to serve)
- tomato wedges (to serve)
For the procedure, head on to pepper.ph.
Bacsilog (a la Ate Rica’s)
Ingredients:
For the cheese sauce:
- 1/2 bar of small Quickmelt cheese
- 1/4 cup butter
- 3 tbsp. evaporated milk
- drops of Knorr liquid seasoning
For the bacsilog:
- bacon
- rice
- egg
Procedure:
For the cheese sauce and bacon:
Heat evaporated milk in a saucepan until warm.
Add the Quickmelt cheese whisking in until completely melted.
Remove from the heat and add Knorr. Whisk until fully combined and set the sauce aside.
In a separate pan, add strips of bacon and cooking to your liking
For the assembly:
Get a bowl, add rice, top with an egg, then bacon.
Pour in your cheese sauce and serve!
Rosemary Chicken (a la Good Munch’s)
Here’s a recipe by Tin Esperanza:
Ingredients (measurements according to your taste):
- chopped chicken breast
- dried rosemary
- pureed ginger
- olive oil
- sliced/chopped marble potatoes
- soy sauce
- salt (to taste)
- pepper (to taste)
Procedure:
In a pan over medium heat, heat olive oil, cook the potatoes – adding salt for taste. Once cooked, set aside.
In the same pan, add more oil and saute the ginger. Allow it to simmer for a few seconds.
Then add the chicken and wait for it to cook.
Once the chicken is cooked, add around 3-4 tbsp. soy sauce.
Grab the potatoes that you set aside and put it in the pan.
Add the rosemary and cook for around 2 minutes or until the aroma of rosemary is strong enough.
To assemble, place the chicken and potatoes on top of rice and if you want, you may add an egg.
Enjoy hot.
Banana-Rhuma (a.k.a Banana Turon ala Mang Tootz)
Procedure:
For the turon:
- 10 pcs. of saba banana (sliced into 4 pcs.)
- lumpia wrapper
For the rhuma sauce:
- 1/3 cup margarine
- 1/4 cup jackfruit (cut into strips)
- 1/4 tsp. cinnamon powder
- 2 tsp. banana flavor
- 1 tsp. rum
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 1/2 tbsp. sesame seeds (add more for topping)
For the cinnamon milk powder (optional):
- 1 tbsp. powdered sugar
- 2 tbsp. powdered milk
- 1/4 tsp. cinnamon powder
For the procedure, head on to pinoycookingrecipes.
For the turon:
Wrap the sliced banana in the lumpia wrapper and seal the end with water.
Heat cooking oil in a pan and fry the wrapped bananas. Once cooked, set aside.
For the rhuma sauce:
Melt margarine in a wok/pan.
Add the langka and cook for about 1-2 minutes. Then add the cinnamon powder, banana flavor, and rum. Cook for 2 minutes again. Finally, add the pineapple juice and brown sugar and cook until the sugar caramelized. As a final touch, you should add sesame seeds.
For the cinnamon milk powder:
Mix the sugar, milk, and powder in a bowl.
For the assembly:
Add the fried banana rolls in the sauce and toss until the turon is coated completely.
Then remove the turon from the pan.
Finally, dust the banana rolls with the cinnamon milk powder ingredients.
Enjoy freshly cooked!
Budbod (a la Juana’s Budbod and Coffee)
Here’s a modified recipe from kusinaniteds:
Ingredients:
- longganisa/adobo flakes/tapa/lechon/tocino
- 1 tbsp. oil
- 2 pcs. eggs
- 4 cups leftover rice
- 4 tbsp. oyster sauce
- spring onions
- tomatoes
Procedure:
For the eggs:
In a large pan, add vegetable oil and add eggs in the pan. Don’t forget to season with salt.
Scramble the eggs using a wooden spoon.
Once the eggs are cooked, separate the egg into bits, take it off the fire, and set aside.
For the rice:
In the same pan where you cooked the eggs, add the rice and season with salt.
Then, add the oyster sauce and and mix until the fried rice is tinged evenly with the color of the oyster sauce.
For the assembly:
Place the rice in a bowl, then add the adobo flakes, eggs, tomatoes, and spring onions on top.
Enjoy hot!
Mongolian Bowl (a la Sweet Inspirations)
Ingredients:
For the bowl:
- Carbs – rice, noodles
- Vegetables – togue, tofu, Chinese cabbage, carrots, bell pepper, leeks, singkamas, onion, tomatoes, sesame seeds, siling labuyos, siling haba, ginger
- Meat – pork, beef, chicken, chicken liver, fish fillet, squid balls, squid
For the sauces:
- Hot and Spicy
- 1 tsp. chili paste/1/4 tsp. siling labuyo
- 1 scoop Szechuan sauce
- 1/4 scoop soy sauce
- 2 scoops Mongolian sauce
- 1 scoop sesame oil
- 1 scoop lemon water
- 1/2 scoop teriyaki sauce
- Sweet
- 1/2 scoop soy sauce
- 1 scoop Mongolian sauce
- 1/2 scoop sesame oil
- 2 scoops teriyaki sauce
- 1 1/2 tsp brown sugar
- 1 scoop giner water
- Sweet & Sour
- 1/2 scoop soy sauce
- 1 scoop Mongolian sauce
- 1 scoop sesame oil
- 2 scoops lemon water
- 2 scoops teriyaki sauce
- 1 1/2 tsp. brown sugar
- Sweet & Spicy
- 1 tsp chili paste
- 1 scoop Szechuan sauce
- 1/2 scoop soy sauce
- 1 scoop garlic water
- 1 1/2 scoop Mongolian sauce
- 1/2 scoop sesame oil
- 1 scoop lemon water
- 2 1/2 scoops teriyaki sauce
- 1 tsp brown sugar
Procedure:
Prep and cook the ingredients you want to put in your bowl and drizzle with your preferred sauce.
Enjoy hot.
Looking for more recipes for you to try? Simply type RECIPE in the Booky Guide to see the different things you can make at home from soju cocktails to famous restaurant dishes like Max’s Sizzling Tofu.
