Basimatsi Kinilaw with Gata

500 Grams Fresh Tuna, Sliced into 1/2 inch cubes
1 1/4 BASIMATSI #4 Ginger Vinegar
1/8 Cup BASIMATSI# 9 Labuyo Cerveza
3 Thumbs Grated Ginger
1 Large Red Onion, Slivered
2 Kaffir Lime Leaves, Fine Julienned
2 Gloves Garlic, Paste
Salt and Pepper, To Taste
1/2 Cup Coconut Cream
Fresh Siling Labuyo, For Garnish
1. Combine everything in a large bowl except coconut cream.
2. Marinate for at least one hour and chill.
3. Serve chilled. Pour the coconut cream on top. 
4. Garnish with chopped Siling Labuyo.


Basimatsi Beef Tapsilog

500 Grams Beef Sirloin, Sliced into Strips.
1/4 Cup BASIMATSI #6 Soy Lime Vinegar
1/8 Cup or more BASIMATSI Smoked Vinegar
1/2 Cup Soy Sauce
1 Tbsp Crushed Black Pepper
1/4 Cup Sugar Raw
1 Head Garlic, Minced
Salt, To Taste
1/8 Cup Vegetable Oil
1 Stick Butter
4 Pieces Sunny Side Eggs, Component
4 Cups Garlic Rice, Component
1/4 Cup BASIMATSI #4 Smoked Vinegar, on the side
Tomatoes, Side Dish
Atchara on the Sides
Chopped Spring Onio, For Garnish
1. In a container, combine all the tapa marinade. Mix well to dissolve the sugar. Put the beef and massage. Keep in an airtight container and store in the chiller overnight.
2. Remove the marinated tapa from the chiller. Heat oil and a little butter on a non-stick pan. Low to Medium heat. Pan fry the tapa until cooked and caramelized. Reserve the marinade.
3. Remove the cooked meat. Add reserve marinade and reduce to make a sauce. Transfer in a small container.
4. Assemble the whole dish. Serve with reduced Tapa Sauce and BASIMATSI sawsawan on the side.

Thai Pomelo Shrimp Salad with Basimatsi

12 Pieces Large Shrimp, Cleaned and Deveined
1/8 Cup Canola Oil
500 Grams Pink Pomelo
1/2 Cup BASIMATSI #4 Ginger Vinegar
2 Tbsp BASIMATSI #9 Labuyo Cerveza
1/8 Cup or more Fish Sauce
1/2 Cup Raw Sugar
1/4 Cup Roasted and Chopped Peanuts, Components
1/8 Cup Fried Onions, Components and Garnish
1/8 Cup Grated and Roasted Coconut
Fresh Cilantro for garnish
1/4 Cup Fresh Mint Leaves, For Garnish
1/4 Cup Fresh Holy Basil, For Garnish
1. Cook shrimps in a pan. Set aside and wipe off excess oil
2. Make the salad Vinaigrette by combining vinegars, fish sauce, sugar and a little pepper. Mix well.
3. Toss pomelo, shrimp with the vinaigrette. Keep in an airtight container. Store in the chiller for at least one hour.
4. Right before serving, put the remaining ingredients and garnishes into the salad. Toss well. Taste and adjust the seasoning, if needed. Serve cold. Top with a little fresh cilantro, roasted peanuts and fresh mint and basil.


Basimatsi Chicken Inasal


500 Grams Chicken Breast, Skin On
1/8 Cup BASIMATSI #5 Smoked Vinegar
1/8 Cup BASIMATSI #9 Labuyo Cerveza
1 Cup Annato Oil
1/8 Cup Knorr Liquid Seasoning
1/8 Cup Fish Sauce
8 Clover Garlic, chopped
2 Thumbs Lemon Grass, chopped
1 Thumb Ginger, Grated
1 Thumb Galangal Root, Grated
Salt and Pepper, To Taste
1 Tbsp Raw Sugar
1. Put Galangal, ginger, lemon grass, garlic, onion and a little oil in blender. Pulse until smooth or pound in a mortar and pestle.
2. Combine chicken with the paste, vinegars, half of the annato oil and other seasoning. Massage and marinate overnight.
3. Grill chicken until well cooked while basting with the remaining annato oil.
4. Serve hot. Serve with extra Suka. Garnish with fresh leeks.


Pork Steak a la Pobre y Batsimatsi

1/8 Cup #5 Smoked Vinegar
1/8 Cup #1 3 Blend Vinegar
1/2 Cup Knorr Liquid Seasoning
2 Tbsp Raw Sugar
1 Tsp Cumin Powder
1 Tsp Dried Rosemary
1 Tsp Marjoram
1 Tsp Thyme
1/4 Cup Olive Oil
Salt and Pepper, To Taste
1 Kilo Pork Steak Approx. 4 pieces Skin Removed
Other Ingredients:
Sliced Garlic
1 Stick of Butter
2 Tbsp All Purpose Flour
1/2 Cup or More Full Cream Milk
1. Simply marinate the pork in a container. Massage well. Keep in an air tight container and chill for 24 hours.
2. Heat oil in a saute pan, medium to high heat. Pan fry the pork 4 minutes on each side. Cover the pan while doing this to lock in the moisture and to reach the ideal temperature of center of the meat. Put a stick of butter and sliced garlic towards the end of cooking time. Baste the pork with butter.
3. Reduce the heat to low. Remove the pork and rest. Add flour and cook for 4 minutes to make a brown roux. Add milk and whisk until the sauce thickens. Taste and adjust seasoning if needed.
4. Serve Hot. Serve with the steak gravy and BASIMATSI Pinausukan on the side.


Baked Oysters a la Basimatsi

12 Pieces Shucked Oysters                         
12 Tbsp Japanese Mayonnaise                   
1/2 Cup Quickmelt Cheese, Frozen            
Salt and Ground Pepper, To Taste
Basimatsi #9 Labuyo Cerveza
Basimatsi #2 Spiced Vinegar
1/2 Cup Panko Bread Crumbs
1/2 Cup Melted Butter
Fresh Parsley, Finely Chopped 
1. Preheat oven to 350 F
2. Lay all the oysters on a flat and steady surface. Spoon a tablespoon of mayo on the oyster. Top with grated cheese. Season with a little salt and pepper.
3. Mix panko and butter in a bowl. Then sprinkle on top of the oysters. Bake for 8 to 10 minutes. Remove then put a dash of Labuyo Cerveza and Timplado on top. Garnish with finely chopped parsley.