The Best Recipe Of The Months 6

Good food has a wonderful way of bringing people together, lifting our mood, and making everyday moments a little more enjoyable. 

 
Throughout this month, we’ve been sharing delicious recipes on our Facebook page using some of the ingredients available at Golden Gate Variety Store. We’re so happy to see how many of you have enjoyed them and been inspired to give them a try!

 
To make it easier for you to keep your favourites, we’ve gathered 10 of the recipes our customers loved and wanted to try into one convenient collection.

 
Whether you’re looking for something new to cook for your family, want to explore different flavours, or simply need a little inspiration for your next meal, we hope these recipes give you something delicious to look forward to.

Easy Dashi Recipe

Ingredients:

* 4 cups water
* 1 piece kombu (optional)
* 1 cup bonito flakes

Instructions:

1. Heat the water with the kombu until just before it boils, then remove the kombu.
2. Bring the water to a gentle boil, remove from the heat, and add the bonito flakes.
3. Let steep for 2–3 minutes.
4. Strain through a fine sieve or cheesecloth. Your dashi is ready to use in miso soup, noodle soups, sauces, or stews.

Soy Braised Chicken with Rock Sugar

Ingredients

* 2 lbs chicken thighs or drumsticks
* 2 tbsp cooking oil
* 5–6 pieces rock sugar
* 3 tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp cooking wine
* 3 cloves garlic, minced
* 1-inch piece ginger, sliced
* 2 star anise (optional)
* 1½ cups water or chicken broth
* 2 green onions, chopped (for garnish)

Instructions

1. Heat the oil in a large pot over medium heat. Add the rock sugar and let it melt slowly until it turns a light golden caramel. Be careful not to burn it.
2. Add the garlic, ginger, and star anise. Stir for about 30 seconds until fragrant.
3. Add the chicken and cook for 3–4 minutes, turning to coat it with the caramel.
4. Stir in the light soy sauce, dark soy sauce, and cooking wine.
5. Pour in the water or broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the chicken is tender.
7. Remove the lid and simmer for another 5–10 minutes to thicken the sauce.
8. Garnish with chopped green onions and serve over steamed rice.

Smoky Paprika Chicken

Ingredients:

* 4 chicken thighs or breasts
* 2 tsp smoked paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp black pepper
* ½ tsp salt
* 2 tbsp olive oil
* Juice of ½ lemon

Instructions:

1. Mix all the seasonings with the olive oil and lemon juice.
2. Coat the chicken evenly and let it marinate for at least 30 minutes.
3. Grill, bake at 400°F (200°C) for 25–35 minutes, or pan-fry until fully cooked.
4. Serve with roasted vegetables, rice, or a fresh salad.

Filipino Chicken Adobo

Ingredients

* 2 lbs chicken thighs or drumsticks
* ½ cup Datu Puti Sukang Iloco
* ½ cup soy sauce
* 1 cup water
* 6 cloves garlic, crushed
* 3 bay leaves
* 1 teaspoon whole black peppercorns
* 1 tablespoon brown sugar (optional, for a hint of sweetness)
* 2 tablespoons cooking oil
* Chopped green onions (optional, for garnish)

Instructions

1. In a bowl, combine the chicken, soy sauce, and garlic. Marinate for at least 30 minutes, or overnight for even more flavor.
2. Heat the oil in a large pot over medium heat. Brown the chicken on both sides.
3. Pour in the remaining marinade, then add the Datu Puti Sukang Iloco, water, bay leaves, and black peppercorns.
4. Do not stir immediately after adding the vinegar. Let it simmer for 3–5 minutes first. This traditional technique helps mellow the sharp acidity.
5. Stir gently, cover, and simmer for 30–40 minutes, or until the chicken is tender.
6. If desired, add the brown sugar and simmer uncovered for another 5–10 minutes until the sauce thickens slightly.
7. Serve hot over steamed jasmine rice.

Poblano Cream Sauce

Ingredients:

* 2 dried Yaesta Chiles Poblano
* 1 cup hot water
* 2 cloves garlic
* ½ onion, chopped
* 1 cup heavy cream
* 1 tablespoon butter
* Salt and black pepper to taste

Instructions:

1. Soak the dried poblano chiles in hot water for 20–30 minutes until softened.
2. Remove the stems and seeds.
3. Blend the softened chiles with the garlic, onion, and a little soaking liquid until smooth.
4. Melt the butter in a saucepan and cook the blended mixture for 3–4 minutes.
5. Stir in the heavy cream and simmer for another 5 minutes. Season with salt and pepper.
6. Serve over grilled chicken, steak, roasted vegetables, or pasta.

Shichimi Togarashi Grilled Salmon

Ingredients:

* 2 salmon fillets
* 1 tablespoon olive oil
* 1 teaspoon House Foods Shichimi Togarashi
* ½ teaspoon garlic powder
* Salt and black pepper to taste
* Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C) or heat your grill.
2. Brush the salmon with olive oil.
3. Season with Shichimi Togarashi, garlic powder, salt, and pepper.
4. Bake for 12–15 minutes or grill for 4–5 minutes per side, until the salmon flakes easily.
5. Serve with steamed rice, vegetables, and a squeeze of fresh lemon.

Lo Han Guo Herbal Pear Tea

Ingredients

* 1 Lo Han Guo (Monk Fruit), lightly crushed
* 1 Asian pear, cored and cut into chunks
* 8 cups water
* 6–8 dried red dates (optional)
* 1 tablespoon goji berries (optional)
* A few slices of fresh ginger (optional)

Instructions

1. Rinse the Lo Han Guo, pear, and any optional ingredients.
2. Lightly crush the Lo Han Guo and place it in a large pot with the water.
3. Add the pear, red dates, ginger, and goji berries.
4. Bring to a boil, then reduce the heat and simmer for 45–60 minutes.
5. Strain the tea if desired, or leave the fruit in the pot for extra flavor.
6. Serve warm, or chill in the refrigerator and enjoy over ice.

Easy Pancit Bihon Recipe

Ingredients

* 8 oz (225 g) pancit bihon (rice vermicelli) noodles
* 2 tbsp cooking oil
* 4 cloves garlic, minced
* 1 small onion, sliced
* 1 cup chicken breast, cooked and shredded (or pork or shrimp)
* 1 cup cabbage, shredded
* 1 cup carrots, julienned
* ½ cup green beans, sliced
* 2 stalks celery, sliced (optional)
* 2½ cups chicken broth
* 3 tbsp soy sauce
* 1 tbsp oyster sauce (optional)
* ½ tsp ground black pepper
* 2 green onions, chopped (for garnish)
* Calamansi or lemon wedges, for serving

Instructions

1. Soak the pancit bihon noodles in warm water for 8–10 minutes, then drain well.
2. Heat the oil in a large wok or skillet. Sauté the garlic and onion until fragrant.
3. Add the cooked chicken and stir-fry for 2 minutes.
4. Add the carrots, green beans, celery, and cabbage. Cook for 3–4 minutes until slightly tender.
5. Pour in the chicken broth, soy sauce, oyster sauce (if using), and black pepper. Bring to a gentle boil.
6. Add the drained bihon noodles. Gently toss until the noodles absorb the broth and become tender, about 5 minutes.
7. Continue tossing until everything is well combined. Avoid overcooking the noodles.

Simple Achiote Chicken Marinade

Ingredients:

* 2 tablespoons El Yucateco Achiote Annatto Paste
* 2 tablespoons orange juice
* 1 tablespoon lime juice
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 4 chicken thighs or breasts

Instructions:

1. Mix the achiote paste, orange juice, lime juice, olive oil, and garlic until smooth.
2. Coat the chicken evenly with the marinade.
3. Marinate for at least 1 hour, or overnight for deeper flavor.
4. Grill, bake, or pan-fry until the chicken is fully cooked.
5. Serve with rice, tortillas, or a fresh salad.

Portuguese Piri Piri Chicken

Ingredients

* 4 chicken thighs or drumsticks
* 3 tbsp Maçarico Piri Piri Hot Sauce
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1 tbsp lemon juice
* 1 tsp paprika
* 1 tsp dried oregano
* Salt and black pepper to taste
* Lemon wedges and chopped parsley for garnish

Instructions

1. In a bowl, mix the Maçarico Piri Piri Hot Sauce, olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
2. Coat the chicken evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
3. Preheat the oven to 400°F (200°C) or heat your grill to medium-high.
4. Bake the chicken for 35–45 minutes, or grill for 20–25 minutes, turning occasionally, until the chicken is fully cooked and the skin is lightly charred.
5. Garnish with fresh parsley and serve with lemon wedges.

We hope these 10 recipes inspire you to get into the kitchen and try something new! From simple everyday dishes to exciting flavours from different cultures, there’s always something delicious to discover.

 
Thank you for following along with our recipes and supporting Golden Gate Variety Store. We love sharing new ingredients, food ideas, and recipes with our community.
Save the PDF, print your favourites, and most importantly—have fun cooking and enjoy every bite! 

Stay tuned for more recipes and food inspiration next month!