How to Cook Ginisang Pinakbet with Bagnet

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

One of the most popular Ilokano vegetable dish is "pinakbet". It consists of eggplants, okra, squash,
stingbeans, bagoong alamang or shrimp paste and spices.

Author: Manny

Recipe type: Vegetables

Cuisine: Filipino

Serves: 4 servings

Ingredients

 2 small eggplants, sliced into 2 inch pieces

 ¼ kilo okra, sliced into 1 inch pieces

 2 pices tomatoes, diced

 ¼ squash, slice into 1 inch

 1 bunch stringbeans, cut into 2 inch pieces

 1 small Ampalaya or bitter gourd, sliced into ¼ inch

 4 cloves garlic, crushed

 2 onions, chopped
  1 inch ginger, slivered

 ½ kilo Crispy chicken or lechon kawali

 1 tsp. ginisa mix or magic sarap

 2 Tbsp. shrimp paste or bagoong alamang

 ¼ kilo pork with fat, sliced into small cubes

 2 Tbsp. cooking oil for sauteing

Instructions

How to cook Ginisang Pinakbet with Bagnet:

1. Fry the ½ kilo chicken or fry the ½ kilo pork to make enough lechon kawali or bagnet.

2. Fry until crispy and put into a strainer to remove extra oil. This will be used as a garnishing to the
pinakbet dish.

3. Heat oil in a pan and saute garlic, onion and ginger. Then follow the pork fat (you can use
chicken fat as well).

4. Then add the shrimp paste or bagoong alamang and the squash.

5. Let it cook for 2 to 3 minutes then add the vegetables but you should put the eggplant and
ampalaya first then the rest of the vegetables.

6. Add the magic sarap and ginisa mix and mix the vegetables but be careful not to break the soft
vegetables.

7. Cover and simmer again for a few minutes until cooked.

8. Serve hot and garnish with crispy chicken or bagnet on top.

Nutrition Information

Serving size: 1 cup Calories: 184

Pinakbet with Lechon Kawali
Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more
texture. This involves combining the regular ingredients for pinakbet with
crispy chopped lechon kawali. These two dishes blend in harmony and it
complements each other well. This stepped-up version is what I usually make
when I crave for both dishes; it also reminds me of crispy binagoongan since
pinakbet has a hint of bagoong.

This is a recipe of pinakbet with lechon kawali. It is a dish composed of mixed vegetables with
shrimp paste and chopped crispy deep fried pork belly on top.
CourseMain Dish
CuisineFilipino
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
AuthorVanjo Merano

Ingredients
 3/4 lb. lechon kawali chopped
 2 to 3 cups butternut squash sliced into cubes
 3 tablespoons shrimp paste
 2 medium bitter gourd ampalaya, cored and sliced
 1 medium Chinese eggplant sliced
 10 pieces okra
 2 cups snake beans sitaw, cut in 2 inch pieces
 1 ½ cups beef broth
 4 cloves garlic crushed
 1 medium onion sliced
 1 medium plum tomato diced
 3 tablespoons cooking oil
 Salt and pepper to taste

Instructions
1. Heat oil in a pot.
2. Sauté the garlic until it turns medium brown.
 3. Add the onion and tomato. Continue to cook for 1 minute.
4. Add ¼ lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes.
5. Pour the beef broth in the pot. Let boil.
6. Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
7. Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
8. Sprinkle salt and pepper. Stir
9. Arrange the remaining lechon kawali on top.
10. Transfer to a serving plate. Serve.
11. Share and enjoy!

Nutrition
Serving: 5g
Lechon Kawali
There are many ways to cook Lechon Kawali. This is the version that I do
during Christmas and special occasions because the result of this recipe is
always tasty and yummy. The pork is juicy and tender, while the skin is brown
and crispy. There is a good combination of taste and texture in every bite.

Lechon Kawali
This is a recipe for deep fried crispy pork belly, which is popularly known as Lechon
Kawali
CoursePork
CuisineFilipino
Prep Time10 minutes

Cook Time1 hour 10 minutes

Total Time1 hour 20 minutes

Servings4
Calories1394kcal
AuthorVanjo Merano

Ingredients
 2 lbs. pork belly
 1 piece Knorr pork cube
 5 pieces dried bay leaves
 1 tablespoon whole peppercorn
 ¼ cup Knorr Liquid Seasoning
 8 to 10 cups water
 4 cups cooking oil

Instructions
1. Boil water in a cooking pot.
2. Add whole peppercorn, bay leaves, and Knorr Pork Cube. Stir.
3. Add the pork belly. Cover the pot and continue to boil in medium heat for 45
minutes. You can add more water if needed.
 4. Remove the pork belly from the cooking pot and place in a clean plate. Let it cool
down. Note: you can keep the pork stock for later use. This can be consumed to
cook pork based soups and stews.
5. Rub Knorr liquid seasoning all over the boiled pork belly. Let it stay for 30
minutes.
6. Heat oil in a deep cooking pot. Once the oil gets hot enough (300F), gently put
the pork belly into the pot. Deep-fry the pork in medium heat for 7 to 10 minutes.
Note: make sure to partially cover the pot or use a splatter screen to protect
yourself from the oil.
7. Turn the pork belly over. Continue to fry the opposite side for 8 minutes or until
the skin gets crisp and brown.
8. Remove the crispy deep fried pork belly (lechon kawali) from the cooking pot.
Arrange in a plate with wire rack or paper towel. Let it cool down. Slice the pork
into serving pieces.
9. Transfer to a serving plate. Serve with your favorite sauce.
10. Share and enjoy!
Nutrition

Serving: 4g | Calories: 1394kcal | Carbohydrates: 3g | Protein: 23g | Fat: 142g | Saturated Fat: 45g |
Cholesterol: 163mg | Sodium: 1122mg | Potassium: 483mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C:
1.2mg | Calcium: 36mg | Iron: 2.3mg
Chop Suey
Chop Suey is a stir-fried vegetable dish that is cooked with meats such as
chicken and pork. Shrimp and seafood can also be added. This chop suey
recipe is special because it has almost every ingredient present. Chicken,
pork, shrimp, and boiled quail eggs were all included in the recipe, along with
fresh veggies.

Chop Suey Versions

Pork Chop Suey is version that makes use of pork as the main protein. It
does not have seafood, egg, or chicken on it. This can be considered as a
common version that can be prepared anytime. The best cut of pork to use in
this version is the tenderloin.

Squid ball Chop Suey is composed of the same vegetable ingredients with
squid balls and chicken liver. Squid balls are processed squid flavor balls that
are usually deep fried. This is a type of street food in the Philippines. Chicken
livers are used in this version to provide flavor.

Scallop Chop Suey is a seafood version that use bay scallops. This version
has boiled quail eggs too. Chicken broth is added in this version to give the
dish additional flavor. It tastes good and it is light on the tummy.

Special Chop Suey is the whole shebang. It is like a step-up of this version. I
cook it on special occasions. Friends and family love it.

Chop suey with Quail Eggs is similar to this version with an emphasis on
the shrimp flavor. I used a piece of shrimp cube on it. Boy! It really made a
good difference. I also made it saucier so that I can have enough sauce to top
over rice.

Chop Suey Stir-fry is my goto recipe if I want to make a quick and tasty
version of this dish. I like to have this version with fried rice. I think that
newbies or people who has not cooked chop suey yet should first try this
version because it is the easiest.
Chop Suey
This is a recipe for Chop Suey
CourseVegetable
CuisineFilipino
Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Servings4
Calories214kcal
AuthorVanjo Merano

Ingredients
 7 pieces shrimp cleaned and deveined
 3 ounces pork sliced
 3 ounces boneless chicken breast sliced
 1 ½ cup cauliflower florets
 1 medium carrot sliced crosswise into thin pieces
 12 to 15 pieces snow peas
 6 to 8 pieces baby corn
 1 piece bell pepper sliced into squares
 1 piece green bell pepper sliced into squares
 1 ½ cups cabbage chopped
 12 pieces quail eggs boiled
 1 piece yellow onion sliced
 4 cloves garlic crushed
 ¼ cup soy sauce
 1 ½ tablespoons oyster sauce
 ¾ cup water
 1 tablespoon cornstarch diluted in ½ cup water
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil
Instructions
1. Heat oil in a wok or pan.
2. Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
3. Saute onion. Add garlic and continue to saute until the onion becomes soft.
4. Add pork and chicken. Stir fry until light brown.
5. Add soy sauce and oyster sauce. Stir.
6. Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
7. Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
8. Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
9. Put the pan-fried shrimp into the pot and add ground black pepper.
10. Add the boiled quail eggs and cornstarch diluted in water. Toss.
11. Transfer to a serving plate. Serve.
12. Share and enjoy!

Nutrition
Serving: 4g | Calories: 214kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated
Fat: 1g | Cholesterol: 30mg | Sodium: 1075mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g
| Vitamin A: 1085IU | Vitamin C: 74.5mg | Calcium: 52mg | Iron: 1.2mg
Easy Meatball with Mixed Vegetables Recipe
Meatball with mixed vegetables is a quick dish that I usually do when time is
limited. I make meatballs ahead of time and let them sit in the freezer for a
couple of days or so until needed. The mixed vegetables, on the other hand,
are frozen mixed vegies composed of green peas, corn, chopped long green
beans, and carrots. This Easy Meatball with Mixed Vegetables recipe is
actually an assembly of ready-to-cook ingredients prepared ahead of time.

It is understandable that not all of us can prepare the meatballs a few days
prior to use. In fact, it is even better to use fresh ingredients. So when you are
pan frying meatballs, make sure that you apply low to medium heat at first. Do
this for a few minutes until the center of the meatball reaches the cooking
temperature, before increasing the heat. This will guarantee that the
meatballs are evenly cooked inside and out.

You can always throw-in the mixed vegetables once the meatballs are
cooked. It is important to thaw the vegetables so that excess liquid are
removed. You may add seasonings such as salt and pepper depending on
your preference. It is always nice to top this off with KFC gravy.

Easy Meatball with Mixed Vegetables Recipe

This is a recipe for Easy Meatball with Mixed Vegetables
Prep Time12 minutes

Cook Time35 minutes

Total Time47 minutes

Servings6
AuthorVanjo Merano

Ingredients
 1 lb. ground beef
 7 tablespoons bread crumbs
 3 tablespoons fresh milk
 1 egg
 1 tablespoon chopped fresh parsley
  1 teaspoon garlic powder
 1 1/2 teaspoons salt
 1/2 teaspoon fresh ground pepper
 1 lb. frozen mixed vegetables carrots and green peas
 1 cup KFC style gravy
 1/4 cup butter

Instructions
1. In a mixing bowl, combine ground beef, egg, milk, bread crumbs, garlic powder,
parsley, 1 teaspoon salt, and ground black pepper. Mix well using an electric mixer or
your clean hands.
2. Shape into 1 to 1 1/2 inch balls. Set aside.
3. Melt butter in a wide pan.
4. Pan fry the meatballs in low to medium heat until the color of the meatball turns
medium brown.
5. Put-in the mixed vegetables. Sprinkle remaining salt and then cook for 5 to 7
minutes or until the liquid completely evaporates.
6. Pour KFC Gravy over and transfer to a serving plate.
7. Serve. Share and enjoy!

Nutrition
Serving: 6g
Stir Fry Tofu with Vegetables
Stir Fry Tofu with Vegetables is a good tofu dish to prepare for your family. It
is easy to cook and delicious. It is also rich in protein. This dish is perfect
when eaten with a cup of warm white rice.

Stir Fry Tofu with Vegetables

This is a recipe for Stir Fry Tofu
CourseMain Course
Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings4 people

Calories161kcal
AuthorVanjo Merano

Ingredients
 14 ounces extra firm tofu cubed
 1 piece carrot sliced
 1/2 lb snow peas
 1 piece onion sliced
 1/2 lb crimini mushrooms sliced
 1/2 tablespoon cornstarch diluted in 1/2 cup vegetable broth
 1 cup vegetable oil
 1 tablespoon soy sauce
 Salt and pepper to taste

Instructions
1. Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside.
2. Heat a pan and pour-in 1 tablespoon cooking oil.
3. Sauté onion.
4. Add the fried tofu and stir-fry for 3 minutes.
5. Add all the vegetables and stir fry for 3 to 5 minutes.
 6. Put-in soy sauce, salt, and pepper.
7. Pour-in vegetable broth with cornstarch. Cook until the sauce thickens.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Nutrition
Calories: 161kcal | Carbohydrates: 13g | Protein: 11g | Fat: 7g | Saturated
Fat: 4g | Sodium: 331mg | Potassium: 618mg | Fiber: 2g | Sugar: 6g | Vitamin
A: 3165IU | Vitamin C: 37mg | Calcium: 77mg | Iron: 2.8mg
Tanigue Fish Steak ala Bistek
Tanigue Fish Steak ala Bistek is the fish version of Filipino Bistek Tagalog.
The fish, which are fish steaks, were rubbed with salt and then fried until
golden brown. It was later cooked in soy sauce, lemon, and lots of onions
similar to how bistek is prepared. This is a simple yet yummy dish that you
can cook at home and serve to your family for lunch or dinner.

I am initially frying the fish steak for two reasons. The first is for stability and
the second is for added flavors. The fish needs to be intact and should not fall
into pieces when stewed or boiled. Frying helps keep the entire slice of fish
hold its shape. It also brings out the flavor of the fish.

I only have one tip for you when making this dish. Use as many onions as you
like. This brings out the best in this dish. You can always adjust the amount of
sauce to be proportional with your ingredients.

This might look like a healthier option compared to its pork and beef
counterparts, which are bistek tagalog and pork steak. However, you should
also monitor your rice intake because this is insanely good to the point that
you might be tempted to grab that extra cup of rice.

Tanigue Fish Steak ala Bistek

This is a recipe for tanigue fish steak ala bistek. It is composed of fried fish steaks cooked in soy sauce
and lemon.

CourseFish

CuisineFilipino

Prep Time20 minutes

Cook Time40 minutes

Total Time1 hour

Servings6

AuthorVanjo Merano

Ingredients
 3 to 4 lbs. Tanigue Wahoo or Kingfish, sliced crosswise
  3 medium onions sliced into rings
 1 lemon
 6 tablespoons soy sauce
 5 cloves garlic crushed
 2 1/2 tablespoons salt
 1 teaspoon granulated white sugar
 1/4 teaspoon ground black pepper
 1 cup water
 3/4 cups cooking oil

Instructions
1. Rub salt all over the fish steaks. Let it stay for 20 minutes.
2. Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden
brown. Set aside.
3. Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown.
4. Add 1/3 of the total onions. continue to saute until soft.
5. Pour soy sauce and add lemon juice into the cooking pot.
6. Pour water and let boil.
7. Add sugar and ground black pepper. Stir.
8. Put the fried fish steaks into the pot. Cover and cook in medium heat for 3
minutes.
9. Turn the fish over in a way that the opposite side faces the bottom of the pot.
Add the remaining onion. Cover and continue to cook for 3 to 5 minutes.
10. Transfer to a serving plate. Serve with rice.
11. Share and enjoy!

Nutrition
Serving: 6g
Filipino Fish Steak Recipe
Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known
as Filipino Beef Steak. This dish is simple and easy to prepare. If you have
been visiting this food blog for a while, you should be aware that I always
speak of what I think is the truth – and this recipe is something that is easy
and delicious. If you love rice, try to control your intake because you are likely
to eat more.

Filipino Fish Steak makes use of boneless bangus belly. Bangus or milkfish is
the national fish of the Philippines. I get my bangus belly from the Filipin o
store; it is already prepared this way – bones and scales are removed and all
that I need to do is to slice the fish into serving pieces; this saves me a lot of
time.

It will only require a small amount of time for you to prepare Filipino Fish
Steak. It will be ready before your rice even cooks completely. Although I
used bangus for this recipe, you can always use other types of fish. For
example, mahi-mahi fillet is something that I love t use if I can’t grab hold of
milkfish. As long as it white, you won’t have an issue.

Filipino Fish Steak Recipe

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings4
AuthorVanjo Merano

Ingredients
 belly of 2 milkfish sliced
 1 medium yellow onion sliced
 Juice of 1 lemon
 3 cloves garlic crushed
 Salt and pepper to taste
 1 teaspoon chopped flat leaf parsley
  1/4 cup soy sauce
 1/4 cup water
 1/2 cup cooking oil

Instructions
1. Heat the oil in a pan.
2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium
brown. Flip the fish to fry the other side.
3. Remove the fish from the pan after frying. Discard most of the cooking oil from
the pan leaving around 1 tablespoon of oil.
4. On the same pan with little oil, cook the garlic until it turns light brown.
5. Pour-in the soy sauce, water, and lemon juice. Stir.
6. Add the fried fish. Cover and cook for 3 minutes.
7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may
add water if needed.
8. Transfer to a serving plate.
9. Top with chopped parsley.
10. Serve. Share and enjoy!

Nutrition
Serving: 4g
Grilled Grouper Steak in Foil Packet
Grilled Grouper Steak in Foil Packet is what I make when there are fresh
grouper steaks available. This recipe is can also be applied to other varieties
of fish steaks. The process is quick and very easy, while the result is simply
delicious.

The first thing that I did was to make the lemon garlic butter sauce. I strongly
recommend using toasted garlic for best results. I used foil packets or foil
pouches to enclose and seal the grouper steaks after pouring the sauce over
each slice. The fish in foil packets were then grilled until it gets completely
cooked (which is about 15 to 20 minutes depending on the thickness of the
fish).

This recipe might have called for the fish to be grilled. However, I actually
steamed the fish. Since the fish steaks are enclosed in a sealed packet, the
steam from the hot liquid is trapped inside. If the weather outside is not
favorable, you can bake the fish in the oven (350F for 18 minutes).

It will be best if you top the grouper steak with more toasted garlic before
serving it.

Grilled Grouper Steak in Foil Packet

This is a recipe for Grilled Grouper Steak in Foil Packet

CourseFish

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings3

AuthorVanjo Merano

Ingredients
 2 6 ounces grouper steak
 1/2 cup melted butter
 1/4 cup toasted garlic
 1/2 teaspoon sea salt
 1 lemon

Instructions
1. Combine butter, salt, garlic, and lemon juice in a bowl. Stir until well blended.
2. Arrange the grouper steaks in a piece of aluminum foil large enough to hold each
piece. Top with the lemon garlic butter mixture. Seal the foil.
3. Heat-up the grill. Start to grill the fish in foil packets for 15 to 20 minutes.
4. Remove from the grill. Open the foil packet to make the fish steak visible.
5. Transfer to a serving plate. Top with more toasted garlic.
6. Serve. Share and enjoy!

Nutrition
Serving: 3g
Chicken Barbecue
Barbecue might be an American term, but Filipino’s were able to adopt and
make our own unique versions. I consider Chicken Barbecue as a variation of
the more popular Pinoy Pork Barbecue , or skewered BBQ, simply because
the marinade and procedure are almost the same. The only difference is the
type of meat used in each recipe. Although both recipes might be the same,
each has its unique flavor that you will surely love.

This might look like Chicken Inasal at first glance. However, the latter is
totally different in terms of preparation. I like both grilled chicken dishes. They
have their own distinctive flavors. I think that both have their own category of
goodness that cannot be compared side-by-side. It is really a matter of
preference of the person eating the food.

I grew up eating skewered chicken barbecue almost on a weekly basis. Back

then, there was a stretch of ihawan along Zapote in Las Pinas City that sell
grilled chicken . There were more than 20 stalls lined-up, if I remember it
correctly. I always prefer the “pecho” (chicken breast) part because it has
more meat compared to the others.

Chicken barbecue won’t be complete without garlic fried rice and atchara.
Sometimes I dip it in vinegar, while most of the time I use banana ketchup as
a condiment.

Chicken Barbecue
Prep Time1 hour

Cook Time24 minutes

Total Time1 hour 24 minutes

Servings4 people

Calories62kcal
AuthorVanjo Merano

Ingredients
 4 pieces chicken leg quarters cleaned
 1/2 cup soy sauce
  1 piece lemon or 4 pieces calamansi
 2 teaspoons salt
 1 teaspoon ground black pepper
 1/2 cup banana ketchup

Instructions
1. Make the marinade by combining the soy sauce, juice of 1 lemon, banana
ketchup, salt, and ground black pepper in a bowl. Stir to mix.
2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the
marinade.
3. Shake the bag gently to coat the chicken with marinade then remove the air
inside the bag. Seal the bag then refrigerate overnight.
4. Remove the chicken from the bag and transfer the remaining marinade to a
bowl.
5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15
minutes per side or until the chicken is completely cooked. Do not forget to baste
the chicken with the remaining marinade mixture.
6. Note: Chicken takes a long time to cook. Grilling it in high heat will cause the
outer part of the chicken to cook earlier leaving the inside raw.
7. Remove from the grill and transfer to a serving plate.
8. Serve with steamed rice.
9. Share and enjoy!

Nutrition
Serving: 4g | Calories: 62kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated
Fat: 1g | Cholesterol: 1mg | Sodium: 3056mg | Potassium: 193mg | Fiber: 1g | Sugar: 8g |
Vitamin A: 154IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 1mg
Chicken Cordon Bleu
Chicken Cordon Bleu is a dish composed of chicken breasts, ham, and Swiss
cheese. The ham and Swiss cheese are arranged on top of the chicken
breast and rolled together then dredged in bread crumbs.

Though the name sounds complicated, this is a very simple dish to make and
can either be fried or baked depending on your preference.

Chicken Cordon Bleu

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings4
AuthorVanjo Merano

Ingredients
 4 pieces boneless chicken breast about 6 ounces each
 1/2 cup breadcrumbs
 12 slices thin sliced ham
 4 slices of Swiss cheese
 1 piece raw egg
 4 teaspoon butter softened
 1/4 teaspoon salt
 2 tsp paprika optional

Instructions
1. Preheat oven to 350 degrees Fahrenheit
2. Combine softened butter and salt then mix well
3. Place a piece of chicken breast in a flat surface then brush the top with the
butter-salt mixture and sprinkle some paprika.
4. Top the chicken breast with ham slices followed by the Swiss Cheese
 5. Start rolling the chicken breast from one end to the other. Make sure that it is
tightly rolled. You may use a toothpick to fasten the end of the chicken breast to
keep it from rolling back.
6. After rolling all the chicken breast, combine the remaining butter-salt mixture with
egg and whisk until every ingredient is evenly distributed.
7. Brush the outer part of the chicken breasts with the egg-butter-salt mixture then
dredge in bread crumbs.
8. Place the chicken breasts in a greased baking dish then bake for 25 minutes. If
the chicken is not fully cooked by this time, you can loosely cover it with
aluminum foil and continue baking at lower temperature until the chicken is
cooked.
9. Remove from the oven and slice into individual servings.
10. Serve hot. Share and enjoy!

Nutrition
Serving: 4g
Easy Chicken Teriyaki Recipe
Easy Chicken Teriyaki is a simple recipe for teriyaki chicken that makes use
of boneless and skinless chicken breasts, a homemade teriyaki marinade,
with gorgeous sesame seeds for garnish.

We all know that chicken teriyaki is a popular lunch item in Japan. The
original recipe makes use of bone-in chicken with skin. I thought that using
less fatty chicken parts such as chicken breast will be best because it will
have lower cholesterol content but tastes good at the same time.

I am using my homemade teriyaki sauce recipe as the marinade. This tasty

teriyaki sauce can also be used for both pork and beef. You will notice that I
am using dry sherry instead of mirin and sake. I figured that most people will
have easier access to Sherry than the other wines. The difference is not that
obvious though, unless you are a teriyaki connoisseur.

Making Chicken teriyaki using this recipe is very quick and easy. Well, of
course we have to devote some time in marinating. However, everything is a
breeze once the chicken is marinated. I grill the chicken over a gas grill. I
make sure that the grill is pre heated about 350 degrees Fahrenheit before
put-in in the chicken. One thing that you should remember is to baste the
chicken while grilling. Use the leftover marinade as your basting sauce. This
will preserve the tasty flavor in your chicken teriyaki. Once you are done
grilling, sprinkle some toasted sesame seeds and you done.

How to Cook Easy Chicken Teriyaki

This Chicken Teriyaki recipe makes use of boneless chicken breasts. It is marinat ed in
special homemade Teriyaki sauce and then grilled while being basted with a sweet
basting sauce.
CourseMain Dish
CuisineJapanese
Prep Time1 hour

Cook Time20 minutes

Total Time1 hour 20 minutes

Servings6
Calories364kcal
AuthorVanjo Merano

Ingredients
 5 pieces boneless chicken breasts 3 lbs.
Chicken Teriyaki Marinade

 3 tablespoons low sodium soy sauce

 6 tablespoons water
 2 tablespoons brown sugar
 2 tablespoons sherry
Chicken Teriyaki Basting Sauce

 2 tablespoons maple syrup

 2 tablespoons soy sauce
 3 tablespoons dry sherry

Instructions
1. Combine all the marinade ingredients. Mix well.
2. Combine the basting sauce ingredients. Set aside.
3. Place the chicken breasts in a re-sealable Ziploc bag and then pour-in the
marinade.
4. Seal the bag and then place it in the fridge to marinate for 2 hours.
5. Grill both sides of the chicken for 7 to 10 minutes while basting using the basting
sauce. You may flip the chicken once in a while keep them from being burnt.
6. Transfer to a serving plate and then garnish with sesame seeds.
7. Serve. Share and enjoy!

Nutrition
Serving: 6g | Calories: 364kcal
Igado Recipe
Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards
such as liver, kidney, heart. This is definitely one of the best Filipino foods
around, in my opinion. However, some people might still need to acquire a
taste for it.

Do you know where the name “Igado” was derived from? My guess is it came
from the Spanish word “Higado”, which means liver. I am guessing that it was
named as such because it is considered as a liver dish due to the amount of
liver used in the recipe.

Igado Recipe
Stewed pork, liver, and kidney with green peas and bell pepper. This popular Filipino
recipe is a must try.
CourseMain Course
Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Servings4 people

Calories562kcal
AuthorVanjo Merano

Ingredients
 2 lbs. pork tenderloin sliced into 2 inch strips
 1/2 lb pig's liver
 1/2 lb pig's kidney
 1 1/2 cups green pea
 1 piece carrot cut into strips
 1 tablespoon garlic minced
 1 piece onion diced
 1 piece red bell pepper cut into strips
 3 pieces dried bay leaves
 6 tablespoons soy sauce
  5 tablespoons vinegar
 1 1/4 cup water
 2 tablespoons cooking oil
 Salt and pepper to taste

Instructions
1. Heat the cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, sauté the garlic and onions.
3. Add the pork tenderloin and continue cooking until the color of the outer part
turns light brown.
4. Pour-in the soy sauce and water then simmer until the pork is tender.
5. Add the pig’s kidney, dried bay leaves, salt, and pepper and cook for 10 to 15
minutes.
6. Add the pig’s liver and vinegar then simmer for another 10 minutes.
7. Put-in the carrots and simmer for 3 minutes.
8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the
liquid to evaporate to thicken the remaining sauce.
9. Transfer to a serving plate then serve.
10. Share and Enjoy!

Nutrition
Serving: 4g | Calories: 562kcal | Carbohydrates: 18g | Protein: 74g | Fat: 19g | Saturated
Fat: 4g | Cholesterol: 536mg | Sodium: 1788mg | Potassium: 1558mg | Fiber: 4g | Sugar:
6g | Vitamin A: 14315IU | Vitamin C: 69.7mg | Calcium: 64mg | Iron: 9.6mg
Calderetang Baboy Recipe
Calderetang baboy is the pork version of the famous Filipino Caldereta dish.
Although the dish is usually cooked using beef as the main protein ingredient,
we should not be limited by it. This pork version is as good as its beef
counterpart. Chicken meat, whether bone-in or boneless, can also be used
using this recipe if desired.

I consider this as a basic recipe for pork caldereta. It has the minimum
ingredients that will enable you to complete the dish. The main sources of
flavors are pork and liver spread. This means that the seasonings (salt and
pepper) will play an important role to enhance the overall flavor of the dish.
When you watch the video below, you will notice that I emphasized adding
more salt to bring-out the flavor from the meat. Make sure to take it easy on it
though as we do not want our dish to be very salty.

The secret to a successful Calderetang Baboy has something to do with both

flavor and texture. I already talked about how to provide flavor to the dish.
The texture part has something to do with the pork and vegetables. The pork
should be very tender. The vegetables should not be overcooked to the point
that it gets mushy.

I know people who like their calderata spicy. This can easily be done b y
adding 3 to 5 pieces of chopped chili pepper. You can do this after adding the
tomato sauce. This will enable the capsaicin (compound from peppers that
provides heat) from the chili to blend well with the sauce for that optimal level
of heat.

Calderetang Baboy Recipe

This is a recipe for Calderetang Baboy or Pork Kaldereta.
CoursePork
CuisineFilipino
Prep Time10 minutes

Cook Time1 hour

Total Time1 hour 10 minutes

Servings6
AuthorVanjo Merano

Ingredients
 2 lbs. pork belly cubed
 1 small red bell pepper sliced into small squares
 1 small green bell pepper sliced into small squares
 3 medium ripe tomato wedged
 4 ounces Filipino style tomato sauce
 3 ounces liver spread
 2 medium potato diced
 1 medium carrot diced
 1 medium yellow onion diced
 4 cloves garlic crushed and chopped
 3 to 4 cups water
 6 tablespoons cooking oil
 Salt and ground black pepper to taste

Instructions
1. Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until
the outer part turns light brown. This should take around 2 to 3 minutes. Set aside.
2. Remove excess oil from the pan. Saute onion, garlic, and tomato. Continue to
cook until the onion and tomato becomes soft.
3. Add the pork belly slices into the pan. Cook until the pork turns light brown.
4. Pour tomato sauce into the pan. Stir.
5. Add water. Let boil. Cover and cook in low heat for 45 to 60 minutes.
6. Add liver spread. Stir until well blended.
7. Put the bell peppers into the pan. Stir. Continue to cook in medium heat until the
sauce reduces to half.
8. Season with salt and ground black pepper.
9. Add the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes.
10. Transfer to a serving plate. Serve!
11. Share and enjoy!

Nutrition
Serving: 6g
Sweet and Sour Meatball Recipe
One quick and easy dinner that you can make for your family is Sweet and
Sour Meatballs. As the name suggests, this is a meatball dish with sweet and
sour sauce. There are several ways to make the sweet and sour sauce; one
example is the recipe that we have for the Sweet and Sour Tilapia while
another is the basic Sweet and Sour Sauce recipe that we used for Sweet
and Sour Pork – this recipe is entirely different from the rest.

Kids are so picky with their meals. They like fried dishes and they won’t eat
any food that they are not familiar with. Since kids love meatballs, this recipe
will surely build your kid’s appetite especially when they tasted the pineapple
chunk that goes along with the dish.As for the meatballs, the recipe asks for
ground pork but feel free to use ground beef or chicken depending on your
preference or availability of ingredients. You might notice that the meatball for
this recipe is composed of basic ingredients. If you want to take the meatballs
to the next level, you can always use the meatball recipe in our Spaghetti and
Meatballs recipe post.

Sweet and Sour Meatball Recipe

Prep Time15 minutes

Cook Time40 minutes

Total Time55 minutes

Servings4
AuthorVanjo Merano

Ingredients
 1 lb ground pork
 1/2 cup bread crumbs
 2 teaspoons salt
 1/2 teaspoon ground black pepper
 1 piece raw egg
 1/2 cup onion minced
 1 tablespoon garlic minced
 1 cup pineapple chunks
 1/3 cup vinegar
  1 cup bell pepper red and green combined
 1 medium sized onion quartered
 1 cup water
 3 tablespoons tomato ketchup
 1/2 cup brown sugar
 1/2 cup carrot sliced
 1 tablespoon cornstarch diluted in 3 tablespoons of water
 8 tablespoons cooking oil

Instructions
1. In a large mixing bowl, combine ground pork, minced onion, salt, ground black
pepper, egg, and bread crumbs. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped f igure.
Set aside.
3. Heat a frying pan then pour-in 6 tablespoons of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side
turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a serving plate
or bowl. Set aside.
6. Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.
7. When the oil is hot enough, sauté the garlic.
8. Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
9. Add pineapple chunks and cook for 1 minute.
10. Put-in the tomato ketchup, brown sugar, and vinegar then stir.
11. Pour-in water and let boil.
12. Add the cornstarch diluted in water and cook until desired thickness is reached.
13. Turn off heat then ladle the sauce over the pan-fried meatballs.
14. Serve hot. Share and enjoy!

Nutrition
Serving: 4g
Pork Kare Kare Recipe
This is how I cook Pork Kare kare using pata. The recipe was simplified by
using only the necessary ingredients. I also made sure to make the process
as easy as possible. This results to a tender, tasty, and delicious kare kare
dish.

Tips on How to Cook Pork Kare Kare

The color of Kare-kare usually comes out orangey when done. An ingredient
known as atsuete is attributed in providing color to the dish. The first thing
that I did was to soak the atsuete seeds in warm water and stirred until color
is extracted from it. This ingredient is also known as annatto. It also comes in
powder and paste form.

The meat is partially boiled in this recipe in order to remove the impurities.
This step is recommended if pata is used. Other cuts of pork that can be used
in cooking pork kare-kare are liempo, kasim, and pigue. Pre-boiling is not
needed when using these cuts of meat.

This version of kare-kare requires the pata to be sautéed. Cooking oil is

needed for this reason. I’m explicitly saying this because you might have tried
the very first recipe that I shared that makes use of oxtail. It did not require
the oxtails to be sautéed. You might want to try the second recipe of oxtail
kare-kare that we shared if you want a different approach.

It is important to tenderize the meat when making pork kare-kare. It has to be

tender enough to be chewed easily. Going the extra mile by making it fall-off-
the-bone tender is a good idea.

Enjoy this delicious dish with bagoong almang. I suggest monitoring your rice
consumption, as it can be very tempting to consume more cups of rice than
the usual with this dish on the table. Happy cooking!

Pork Kare Kare Recipe

This is a recipe for Pork Kare Kare
CourseMain Dish
CuisineFilipino
Prep Time12 minutes

Cook Time1 hour 20 minutes

Total Time1 hour 32 minutes

Servings6
Calories1362kcal
AuthorVanjo Merano

Ingredients
 4 lbs. pata pork hock
 1 piece Knorr Pork Cube
 3/4 cup peanut butter
 2 bunches baby bok choy or pechay
 12 pieces snake beans sitaw, cut into 2 inch pieces
 2 pieces eggplant sliced
 1/4 cup achiote atsuete seeds
 5 cloves garlic crushed
 1 piece onion minced
 3 1/2 quarts water
 3 tablespoons cooking oil
 1 1/2 tablespoons cornstarch
 1/4 teaspoon ground black pepper
 1/2 teaspoon salt
 1/2 cup bagoong alamang cooked

Instructions
1. Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color
from the seeds by stirring using a spoon. Filter the seeds out using a kitchen strainer,
set the atsuete water aside, we will use it later.
2. Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in
medium heat for 20 minutes.
3. Remove the boiled pata from the pot. Throw away the water used.
4. Heat oil in a cooking pot.
5. Saute garlic and onion once the oil is hot. Cook until onion starts to soften.
 6. Add boiled pork hocks (pata). Saute for 2 minutes.
7. Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low
to medium heat for 60 minutes or until the pata becomes tender. Add more water
if needed.
8. Add Knorr Pork Cube. Stir.
9. Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in
medium heat for 5 to 8 minutes.
10. Combine 1/2 cup water with cornstarch. Stir until cornstarch completely
dissolves. Pour mixture into the pot. Stir and continue to cook for 5 minutes or
until the sauce thickens a bit.
11. Season with ground black pepper and salt.
12. Add sitaw and talong. Cover and cook for 5 minutes.
13. Add bok choy. Cook for 2 minutes.
14. Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!

Nutrition

Serving: 6g | Calories: 1362kcal | Carbohydrates: 30g | Protein: 100g | Fat:

93g | Saturated Fat: 29g | Cholesterol: 329mg | Sodium: 1479mg | Potassium:
2483mg | Fiber: 10g | Sugar: 13g | Vitamin A: 13890IU | Vitamin C: 152.5mg |
Calcium: 468mg | Iron: 9.9mg
Red Wine Beef Stew
I enjoy having red wine beef stew for dinner over mashed potato. It is simply
delicious. This recipe and the cooking video below has the detailed steps on
how I made this dish.

Red Wine Beef Stew

Delicious beef stew with red wine, pearl onion, and carrots.
CourseMain Course
Prep Time5 minutes

Cook Time2 hours

Servings4 people

Calories633kcal
AuthorVanjo Merano

Ingredients
 2 lbs. beef chuck cubed
 1 1/2 cup red wine
 3 cups beef broth
 4 strips bacon chopped
 15 pieces pearl onion
 3 ounces tomato paste
 1 piece carrot sliced
 5 sprigs thyme
 1 piece onion chopped
 6 cloves garlic minced
 Salt and pepper to taste

Instructions
1. Sear bacon in a cooking pot until fat gets extracted.
2. Add onion. Cook for 25 seconds while stirring.
3. Add minced garlic. Sauté for 30 seconds.
 4. Put the beef into the pot and then continue to cook until the color turns light
brown.
5. Add tomato paste and then stir.
6. Pour red wine and beef broth into the pan. Stir and let boil.
7. Add carrot and thyme. Cover the pot and continue to cook between low to
medium heat for 2 to 3 hours or until beef gets tender.
8. Put the pearl onions into the pot. Cook for 5 minutes.
9. Season with salt and ground black pepper.
10. Transfer to a serving plate. Serve. Share and enjoy!

Nutrition
Calories: 633kcal | Carbohydrates: 13g | Protein: 50g | Fat: 35g | Saturated
Fat: 15g | Cholesterol: 171mg | Sodium: 1183mg | Potassium: 1331mg | Fiber: 2g | Sugar
: 5g | Vitamin A: 2960IU | Vitamin C: 11.3mg | Calcium: 89mg | Iron: 6.6mg
Stir Fried Pepper Steak
Stir Fried Pepper Steak is a tasty and delicious beef dish that you can quickly
prepare for lunch or dinner. This is one of my go to dishes whenever I want to
enjoy a decent meal while having limited time to allot for cooking. It only takes
less than 20 minutes to cook.
Stir Fried Pepper Steak is composed of thinly sliced steak (such as sirloin or
tenderloin), bell peppers, and scallions. The beef is marinated for a few
minutes in a mixture of seasonings along with cornstarch and then stir-fried
with the peppers and scallions. This is best to top over a bowl of newly
cooked white rice.

It might sound very quick and easy to prepare—well, it is. However, I have
some pointers to achieve best results. The most important is the cut of meat
to use; iIt is always best to select tender cuts of meat such as the ones that I
mentioned earlier. These cuts of beef do not need extra cooking time to be
tender because these are already that way to begin with. It will also help if the
meat is sliced as thin as possible so that it can quickly absorb the marinade
and it will cook even quicker. The next pointer is to use the suggested
ingredients as indicated in the recipe below. Using alternative ingred ients
might work, but the result won’t be the same. The bell peppers are
exceptions. I used three colors of bell peppers to make the dish colorful; you
can use just one color depending on your preference. Lastly, stir -frying is all
about high heat.

Stir Fried Pepper Steak

This is a recipe for Stir Fried Pepper Steak.
CourseBeef
Prep Time5 minutes

Cook Time12 minutes

Total Time17 minutes

Servings3
AuthorVanjo Merano

Ingredients
 1 lb. beef sirloin sliced thinly
  3 small bell peppers sliced
 3 tablespoons Knorr Liquid Seasoning
 1/2 cup scallions chopped
 2 tablespoons oyster sauce
 2 1/2 tablespoons cornstarch
 1/2 teaspoons ground black pepper
 5 teaspoons cooking oil

Instructions
1. Pour Knorr liquid seasoning and oyster sauce over the beef sliced. Add the
ground black pepper. Mix well.
2. Add the cornstarch. Mix until all the ingredients are distributed. Let is stay for 5
minutes.
3. Heat 3 tablespoons oil in a pan.
4. Stir-fry the bell peppers for 3 minutes.
5. Remove the bell peppers and set aside.
6. Add 1 to 2 tablespoons of oil in the same cooking pot. Add the marinated beef.
Stir fry for 8 minutes or until the beef is completely cooked.
7. Add the bell peppers back and then stir-in the scallions. Stir-fry for 3 minutes.
8. Transfer to a serving plate. Serve over rice.
9. Share and enjoy!

Nutrition
Serving: 3g
Asian Beef with Mushroom
Asian Beef with Mushroom is an easy beef stir fry dish that takes less than 3o
minutes to prepare. This is best for those of you who want to enjoy good food
even if there is a limited time to spare. Have it with rice or top it over egg
noodles — the choice is yours.
I am using sirloin for this recipe. Flank steak is also a good beef cut to use
because both are tender. The key here is to choose a tender cut of beef
because this will be cooked really quick and we want to be sure that our beef
will be still be tender regardless of the cooking time.

The mushrooms that I am using for this Asian Beef with Mushroom recipe are
the fresh white mushrooms that you normally see in the supermarket. All I do
is slice these into thin pieces. You can also get the sliced fresh mushrooms to
save time.

As for the soy sauce, I love my Filipino soy sauce, but I recommend light soy
sauce for this recipe. You can still use your favorite Filipino soy sauce if you
insist, but you will need to reduce it to 4 tablespoons. Since we are stir -frying,
we will need high heat all throughout the process.
It’s time to get all the ingredients and make this Asian Beef with Mushroom for
lunch or dinner. I am very sure that you can do this with ease. Use the
comment box below if you have questions. Cheers!

Asian Beef with Mushroom

CourseMain Course
Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings3 people

Calories413kcal
AuthorVanjo Merano

Ingredients
 1 lb. sirloin thinly sliced and cut into serving pieces
  1 1/2 cups white mushrooms sliced
 15 pieces snow peas
 6 tablespoons soy sauce
 1/2 teaspoon ginger minced
 1/2 teaspoon garlic powder
 1/2 cup beef broth
 1 piece yellow onion sliced
 1/4 cup cooking wine
 3 tablespoons cooking oil
 1 1/2 tablespoons cornstarch diluted in 3 tablespoons water
 1/8 teaspoon ground black pepper
 Salt to taste

Instructions
1. Combine soy sauce, ginger, garlic powder, ground black pepper, and sherry (or
Chinese cooking wine) in a bowl. Mix well. Set aside
2. Meanwhile, heat the cooking oil in a wok or wide pan.
3. Once the oil gets hot, slowly add the beef slices. Stir fry for 1 to 2 minutes until
the beef turns brown.
4. Add the onion. Cook for 1 minute.
5. Put-in the mushrooms and snow peas. continue to stir fry for 1 minute.
6. Pour-in the soy sauce mixture. Stir. Make sure that all the ingredients are
blended properly. Continue to cook for a minute.
7. Pour-in the beef broth. Let boil. Add the cornstarch diluted in water. Stir. Cook
until the sauce gets thick.
8. Add salt if needed.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!

Nutrition
Serving: 3g | Calories: 413kcal | Carbohydrates: 12g | Protein: 40g | Fat: 21g | Saturated
Fat: 4g | Cholesterol: 92mg | Sodium: 2252mg | Potassium: 835mg | Fiber: 2g | Sugar: 4g
| Vitamin A: 55IU | Vitamin C: 6.8mg | Calcium: 58mg | Iron: 3.8mg
Beef with Broccoli
This is an easy and tasty beef with broccoli version that I enjoy eating with
warm rice. The beef is tender and flavorful, while the broccoli is nice and
crisp. It is the same version that I have been making for my family as far as I
can remember. I can say that this is our favorite version.
The recipe below can be adjusted depending on your preference. It is
developed to give you a quick and easy stir-fry version of the dish. Some
people want their dish to have some sauce. Simply add half a cup of water to
the beef after stir frying. Make sure to stir as it cooks to develop that thick
brown sauce.
There are two processes in making this beef with broccoli version. It involves
marinating and stir frying.

The secret to this flavorful dish is the marinade. It is a combination of 6 key

ingredients. It is composed of oyster sauce, Knorr Liquid Seasoning, cooking
wine, Sesame oil, sugar, and cornstarch. Simply combine all the ingredients
together, add the beef slices, and marinate for 15 minutes. It will only take
this quick to marinate as long as the beef is sliced thinly.

Start the stir-fry process with the broccoli. Heat around 2 tablespoons oil and
saute ginger and garlic. This will quickly unleash a pleasant aroma in your
kitchen. It is an appetizing scent that pushes you to quickly finish cooking the
entire dish. Add the broccoli florets and stir-fry for 2 to 3 minutes. This is the
way to get crunchy broccoli. Set everything aside.

Next is to stir-fry the marinated beef until it browns. You can quickly finish the
dish by adding the broccoli back to the pan to cook for a couple minutes
more. This is ideal only if tender cuts of beef are used. Otherwise, I suggest
adding water to the beef and cook it a bit longer until the meat tenderizes.
This makes the meat tender and you will also have the opportunity to have a
thick brown sauce on your beef with broccoli dish. Add the broccoli and
season with salt and pepper.

Beef with Broccoli

Quick and easy version of stir-fried beef with broccoli. This yummy dish is best paired
with rice or noodles.
CourseMain Course
Prep Time15 minutes

Cook Time18 minutes

Total Time33 minutes

Servings4 people

Calories450kcal
AuthorVanjo Merano

Ingredients
 1 lb. beef sliced into thin pieces
 2 cups broccoli cut into florets
 2 teaspoons ginger minced
 2 cloves garlic minced
 1 tablespoon cornstarch
 1/2 to 3/4 cups water optional
 ¼ cup cooking oil
 Salt and ground black pepper to taste
Marinade ingredients:

 1/4 cup oyster sauce

 1 tablespoon Knorr Liquid Seasoning
 1/2 teaspoon Sesame oil optional
 3 tablespoons cooking wine optional
 1 teaspoon granulated white sugar

Instructions
1. Combine beef, oyster sauce, Knorr Liquid Seasoning, Sesame oil, cooking wine,
and sugar in a bowl. Mix well. Marinate beef for 15 minutes. Add cornstarch and mix to
blend with all the ingredients. Set aside.
2. Heat 2 tablespoons cooking oil in a cooking pot. Sauté ginger and garlic. Add
broccoli before the garlic starts to brown. Stir-fry for 1 to 2 minutes. Remove
from the pot. Set aside.
3. Pour the remaining oil into the pot. Add marinated beef once the oil gets hot.
Stir-fry until the beef browns. You can add water to tenderize the beef further. If
water is added, let it boil and stir as it evaporates. Add salt and ground black
pepper to taste.
 4. Put the cooked broccoli into the pot with the beef. Stir-fry for 3 minutes.
5. Transfer to a serving plate. Serve!

Nutrition
Calories: 450kcal | Carbohydrates: 5g | Protein: 20g | Fat: 37g | Saturated
Fat: 9g | Cholesterol: 80mg | Sodium: 724mg | Potassium: 315mg | Sugar: 1g | Vitamin
C: 0.5mg | Calcium: 28mg | Iron: 2.3mg
Buko Pandan
Buko Pandan is a popular Filipino Dessert made using young
coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first
glance, this dessert dish can be mistaken for Buko Salad. Both desserts are
almost similar visually.

Buko Pandan
CourseDessert
CuisineFilipino
Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings4 people

Calories613kcal
AuthorVanjo Merano

Ingredients
 1 1/2 cup young coconut cut into strips
 5 ounces condensed milk
 8 ounces Table cream or all-purpose cream
 3 ounces powdered gelatin
 1 1/4 cups water
 6 drops Buko Pandan flavoring
 2 scoops vanilla ice cream optional
 1/2 cup sago pearls cooked (optional)

Instructions
1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously
stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to
cool. The texture of the mixture should be firm once cooled. You may also place
 this inside the refrigerator for faster results (allow the temperature to go down
before putting-in the refrigerator).
5. Combine condensed milk, table cream, sago pearls, and young coconut then mix
well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few
hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-
cream-young coconut-sago mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla
ice-cream.
8. Serve for dessert. Share and enjoy!

Nutrition
Serving: 2g | Calories: 613kcal | Carbohydrates: 60g | Protein: 24g | Fat: 31g | Saturated
Fat: 19g | Cholesterol: 104mg | Sodium: 194mg | Potassium: 240mg | Fiber: 1g | Sugar: 3
5g | Vitamin A: 1067IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg
Coffee Jelly
Coffee Jelly with coffee-flavored gelatin generously drizzled with sweetened
cream for a simple yet impressive dessert everyone is sure to love! It's a fun and
delicious way to get your caffeine fix!
Prep Time5 mins Cook Time5 mins Total Time10 mins

Course: Dessert
Cuisine: Asian
Servings: 8

Calories: 366kcal
Author: Lalaine

Ingredients
 1 box (1 ounce) unflavored gelatin (I used Knox)
 4 cups water
 2 tablespoons instant coffee
 1/2 cup sugar
 1 can (14 ounces) condensed milk
 1 can (12.8 ounces) table cream

Instructions
 In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar.
Stir until dissolved.
 In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let
stand for about 1 minute or until gelatin powder begins to bloom.
 Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3
minutes or until gelatin is completely dissolved and no granules are visible.
 Transfer mixture into a baking dish and allow to completely cool. Refrigerate for
about 2 to 3 hours or until completely set.
 In a bowl, combine condensed milk and table cream. Stir until blended.
 Cut set gelatin into 1-inch cubes and divide into serving cups. Top with
sweetened cream. Garnish with whipped cream, if desired. Serve cold.

Nutrition
Calories: 366kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated
Fat: 12g | Cholesterol: 75mg | Sodium: 92mg | Potassium: 215mg | Sugar: 39g | Vitamin
A: 750IU | Vitamin C: 1.7mg | Calcium: 170mg | Iron: 0.2mg
Agar Jelly Fruit Cake

This ain’t your mama’s “fruit cake”! This light and refreshing beauty is an absolute
showstopper, and nothing says “summer treats” more than these gorgeous cubes of fruit-
embedded jelly. The coconut layer adds an extra tropical flare! The fruit combination I used:
mango, papaya, pineapple, lychee, kiwi and blueberries, is a winning combination, but you
can really be creative with it. You can have colour themes for your cake too: red, purples,
oranges…

Ingredients

Fruit Layer

 1 ⅓ cups water
 2/3 cup juice from canned lychee (and keep the fruit for the cake itself)
 ¼ cup sugar
 1¾ tsp agar agar powder (buy it online)
 ~2 cups small fruit pieces of your choice(I used mango, pineapple, red papaya,
lychee, kiwi and blueberries)

Coconut Layer

 ¾ cup coconut milk

 ¼ cup water
 ¾ tsp + ⅛ tsp agar agar powder
 3 Tbsp sugar
 A pinch of salt
 ~4 inches pandan leaf, optional

Bottom Juice Layer

 ¾ cup juice of your choice (I used mango juice to match the colour and flavour of my
fruit pieces. If your juice isn’t thick like mine, you can use 1 cup of juice and no water)
 ¼ cup water
  ¾ tsp + ⅛ tsp agar agar powder
 Sugar to adjust flavour if needed

Instructions

Before you start, make sure you have all your fruit cut and ready to go.

Make the fruit layer:

1. In a small pot add COLD water, lychee juice, agar agar powder, and whisk until there
are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring
constantly.

2. Once boiling, let it boil for a minute or so, or until agar agar powder is completely
dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect
the spoon to see if there are any specks of agar agar stuck to the spoon or not. If not,
you’re good to move on.

3. Add sugar and stir until dissolved, then remove from heat and immediately pour
about 1/4-inch of the agar agar into your mold. Working quickly, place fruit pieces in
the mold, making sure you evenly distribute all the different colours. Once you’ve
added all the fruits, pour the rest of the liquid gently over them.

4. Let this layer sit for several minutes or until the top is firm enough to pour on the
second layer.

While you wait for the fruit layer to set, make the coconut layer:

1. In a small pot, combined coconut milk, water, agar agar powder, and stir to dissolve
the powder.

2. Add the pandan leaf, if using, then turn on the heat to medium high and bring to a boil,
stirring constantly.

3. Once boiling, let it boil for a minute or so, or just until the agar agar is completely
dissolved (do the same check as above).

4. Add sugar and a pinch of salt and stir to dissolve. Remove the pandan leaf.

5. Your bottom layer should be firm enough by this point, but check by gently touching it
and see if the top is set and dry; it is okay if it is still soft in the centre. If it is ready,
GENTLY pour the hot coconut layer on top of it. If the bottom layer is still quite soft,
pour the coconut layer onto the back of a spoon and let it drizzle gently onto the
bottom layer.
While you wait for the coconut layer to set, make the bottom juice layer:

1. Combine all ingredients in a small pot and stir to mix the powder. Turn the heat on to
medium and bring to a boil, stirring constantly, just until the powder has completely
dissolved. DO NOT OVER COOK THIS MIXTURE, SEE NOTE BELOW.

2. Make sure the coconut layer has set enough, and pour the hot juice layer over it.

3. Refrigerate for a couple of hours until cold.

4. If you want to unmold the whole thing in one piece, it can be a bit of a challenge, but
see the video for my technique OR check out my Coffee and Cream Agar Jelly for a
new technique I came up with!
 Banana Tapioca Pudding in Coconut Milk

Prep time 10 mins

Cook time 10 mins

Total time 20 mins

Sliced bananas and mini tapioca pearls cooked in coconut milk. This creamy banana tapioca pudding in
coconut milk is a simple yet delicious Vietnamese style dessert.

Author: Andrea Giang

Recipe type: Dessert

Serves: 3-4 bowls

Ingredients
 ¼ cup + 2 tablespoons mini tapioca pearls
 1 ¾ cup water for boiling + extra for soaking the tapioca pearls
 1 - 13.5oz can thick coconut milk
 ⅜ cup granulated sugar
 2 bananas, sliced in ½ - 1 inch pieces
 Crushed peanuts for topping
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Directions:
1. First soak the mini tapioca pearls in a bowl of water for about 7-8 minutes or so. You want to fill
the bowl with water so that the water level is ½ inch above the tapioca balls. This will help the
tapioca pearls soften. Drain the tapioca pearls and set them aside for now.
2. In a small pot, heat 1 ¾ cup water over medium heat. Once the water boils, add the tapioca
pearls. Cook the tapioca pearls until they've turned from solid white to a transparent see through
color.
3. Then add coconut milk, granulated sugar, and sliced bananas. Stir and cook until the bananas
have softened.
4. Serve the banana tapioca pudding in coconut milk in bowls topped with crushed peanuts.
 Watermelon Granita

Prep time 10 mins

Total time 10 mins

Frozen watermelon blended with coconut water and elderflower syrup. This simple watermelon granita
is super refreshing and perfect for a late summer dessert.

Author: Andrea Giang

Recipe type: Dessert

Serves: 4 servings

Ingredients
 2 cups frozen frozen cubed watermelon
 ½ cup coconut water
 2 tablespoons elderflower syrup, more to taste
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Directions:
1. Once the watermelon is frozen, add the frozen watermelon, coconut water, and elderflower syrup
into a food processor and pulse for about a minute or two until the watermelon becomes shaved
ice consistency.
2. If the watermelon granita is too melted, place it into the freezer for 20 - 30 minutes until it
becomes the consistency you like.
3. Serve the watermelon granita cold.
 Watermelon Mint Lemonade

Prep time 5 mins

Cook time 10 mins

Total time 15 mins

Frozen watermelon blended with freshly squeezed lemon juice and mint simple syrup. This
watermelon mint lemonade is refreshing and perfect for the summer heat.

Author: Andrea Giang

Recipe type: Beverage

Serves: 2 servings

Ingredients
Mint Simple Syrup

 ¼ cup granulated sugar

 ¼ cup water
 ¼ cup mint
Watermelon Lemonade

 2 cups frozen cubed watermelon

 ¾ cup water
 Juice of two lemons
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Directions:
1. Place cubed watermelons in a freezable bag or container in the freezer for several hours or
overnight until they are frozen. I like to keep cubed watermelon in the freezer just in case I need
them for anything.
2. In a small pot, add water, mint leaves, and granulated sugar. Cook over low heat for about 5
minutes. Remove the pot from heat and let the mint leaves steep for several minutes. The longer
the mint leaves steep, the stronger the flavor. Remove the mint leaves and set the mint simple
syrup aside for now.
3. Add frozen cubed watermelon into a food processor or a high speed blender. Add water, lemon
juice, and mint simple syrup. Blend until the watermelon becomes a frozen slushie consistency.
4. Serve the watermelon mint lemonade cold immediately.