Kit Carpio is the executive chef of the food and nutrition department of St. Luke’s Medical Center in Taguig City, whose hospital kitchen has been HACCP (Hazard Analysis Critical Control Points System)-certified.Since he works in a hospital kitchen, he advised certain hygienic measures against the novel coronavirus and other health threats. “Hand hygiene is most important,” he said. “Always wash your hands with soap and water.” “Buy ingredients only from reputable suppliers,” he added. “When cooking, avoid cross contamination by using separate cutting boards for cooked and non-cooked food.”If cooked hot food is to be kept for future use, cool within one hour to 20°C, then store in a chiller or freezer. “Do not leave cooked food for more than four hours at room temperature to avoid bacteria growth. Bacteria will grow at temperatures between 40°C and 60°C. “Always use serving spoons.”He gave us his recipe for Vegan Tortang Talong. Other top chefs share their recipes, as well.

Kit’s Plant-Based (Vegan) Tortang Talong5 pcs medium-size eggplants

½ c chickpea flour 1 tsp black Himalayan salt ½ tsp turmeric 1 tsp black pepper ½ c water½ c coconut oil (for frying)

Grill eggplant until skins are charred over open fire. Cool and peel eggplant skins. Whisk water, chickpea flour, black salt, pepper and turmeric. Flatten eggplant, widen with a fork. Dip eggplant in the chickpea flour batter. Heat pan and add oil. Fry the eggplant, approximately 3-4 minutes per side on medium heat. Serve with fresh tomato salsa. Fresh Tomato Salsa 2 pcs medium tomatoes, diced 1 sprig cilantro, chopped Salt and pepper to tasteMix and season to taste.
Sau del Rosario’s Gingered Mushroom and Cabbage Soup

1/2 chicken with bones Half onion, quartered 1 tsp peppercorn 2-3 Tbsp cooking oil 50 g garlic, minced 75 g onions, sliced 25 g ginger, sliced thinly (julienne) 6 c water (to make 6 c chicken stock) 200 g mushrooms (any kind) 200 g cabbage 200 g chicken, shredded Salt and pepperSimmer chicken with onions and peppercorn in 6 cups water until the chicken is cooked. Strain, set aside stock.

Saute garlic, onion and ginger. Add chicken stock and continue to simmer 5 minutes. Add shredded chicken. Add mushrooms and cabbage. Cook until vegetables are cooked. Season to taste.
J Gamboa’s Prawns in ‘Taba ng Talangka’3 Tbsp corn oil

1 head garlic, peeled and crushed 3 pc onions, minced 1 kg prawns (sugpo), shells on, deveined 300 g taba ng talangka (crab fat) ½ cup calamansi juice Salt and pepper, to taste1 bunch spring onions, chopped

Heat oil and sauté garlic and onions until brown. Add sugpo and sauté until shells turn red. Add taba ng talangka, calamansi juice. Season with salt and pepper. Simmer for 3 minutes. Top with chopped green onions before serving.
Roland Laudico’s Spicy Spampicao

1 can Spam, cut in large cubes 2 Tbsp oil or butter 1 head garlic, thinly sliced 1 Tbsp chili, sliced 4 Tbsp Worcestershire sauce Pepper to tasteIn a non-stick pan, heat oil or butter. Fry Spam until brown on all sides. Set aside.

In the same pan, add sliced garlic and fry until golden brown; add chilies. Return cooked Spam, then splash with Worcestershire sauce.Other luncheon meat or meatloaf may substitute for Spam. Soy sauce or liquid seasoning may substitute for the Worcestershire; just adjust quantity to taste.
Jackie Ang Po’s Spanish-Style Bangus Belly

1 c Contadina extra-virgin olive oil 1 pc bangus (milk fish) belly, big or 2 medium 1/2 pc carrot, sliced 1/2 bulb garlic 1 pc siling haba 1 can button mushroom 1 Tbsp peppercorns, whole 1 pickle or a few small pickles 2 Tbsp olives 1 tsp rock salt 3 pc laurel leaves 1/4 c waterFry bangus (skin side down first) in olive oil and garlic. Salt the bangus. Transfer to a Pyrex bowl and layer with all the ingredients. Pour 1 cup olive oil and water. Pressure-cook for 30 minutes. If bangus is not boneless, pressure cook for 1 hour.For stove top, layer all ingredients in a pot. Cook over very low heat (1 hour for boneless, 3 hours for whole fish).
JP Anglo’s Leftover Casserole

500 g eggplant 250 g tomatoes 4 Tbsp oil 100 g onions 100 g bell peppers 100 g carrots 200 g longganisa 200 g ground beef 200 g leftover sausages 1 c red wine (optional) 1 can button mushrooms1/2 kg spaghetti sauce 1 c cream 100 g grated mozzarella cheese 200 g grated Eden cheeseCoriander, choppedSlice eggplants and tomatoes, brush in oil and roast. Arrange on casserole. In a pan, add oil, onions carrots, bell peppers. Add meats. Deglaze pan with wine. Add tomato sauce, cream and mushrooms. Pour mixture over vegetables and top with cheese. Bake until cheese melts, 15-20 minutes. Finish with coriander.
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