Pinoy Pork Pineapple Fried Rice

Full recipe and details coming soon…

Authentic Filipino Shrimp Pancit Bihon

Arguably the best Filipino food.
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: Asian
Keyword: filipino, Noodles, pancit, shrimp, Vegetables
Servings: 6

Ingredients

  • 1 tbsp canola oil
  • 1/2 onion
  • 3 cloves garlic
  • 1 lbs shrimp
  • 1/2 ounces shredded carrots
  • 1/4 cabbage
  • 1 package pancit noodles
<article class="h-recipe">
  <h1 class="p-name">Bagels</h1>
 
  <ul>
    <li class="p-ingredient">Flour</li>
    <li class="p-ingredient">Sugar</li>
    <li class="p-ingredient">Yeast</li>
  </ul>
 
  <p>Takes <time class="dt-duration" datetime="1H">1 hour</time>,
     serves <data class="p-yield" value="4">four people</data>.</p>
 
  <div class="e-instructions">
    <ol>
      <li>Start by mixing all the ingredients together.</li>
    </ol>
  </div>
</article>

Authentic Filipino Shrimp Pancit Bihon

Full recipe and details coming soon…

Authentic Filipino Shrimp Pancit Bihon

Arguably the best Filipino food.
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: Asian
Keyword: filipino, Noodles, pancit, shrimp, Vegetables
Servings: 6

Ingredients

  • 1 tbsp canola oil
  • 1/2 onion
  • 3 cloves garlic
  • 1 lbs shrimp
  • 1/2 ounces shredded carrots
  • 1/4 cabbage
  • 1 package pancit noodles

30 Minute Spicy Mongolian beef

Mongolian beef takes almost no time at all to cook. There’s no reason this shouldn’t be a regular meal for your family.

Here’s a few tips. Use high quality steak. Anything cheap will probably be too tough. I’ve used different cuts of meat, but was impressed with a tri-tip steak.

Another tip would be not to overcook the green onions. Add them at the end while the pan is still hot for the best results.

Spicy Mongolian Beef Recipe

Skip take-out food and make this Mongolian beef yourself.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Asian
Keyword: beef, Green Onions, mongolian beef, Steak
Servings: 4

Ingredients

  • 1 lbs steak I used a tri-tip steak
  • 3 tbsp canola oil
  • 1/3 cup corn start
  • 1 tbsp sesame oil
  • 1 red onion chopped

Sauce

  • 1 tbsp chili paste
  • 3 cloves garlic
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce

Garnish

  • green onions
  • Sesame Seeds

Instructions

  • Cut steak into thin slices. Put both steak and cornstarch into 1 gallon size bag. Shake to combine.
  • Heat oil in iron skillet. Add pieces of steak, searing small portions at a time. About 30 seconds on each side. set aside.
  • Add sesame oil and red onion. Cook until onions are tender.
  • Add sauce mixture and steak. Cook until steak is fully done.
  • Remove from heat. Garnish with green onions and sesame seeds.

Instant Pot Boneless Beef BBQ Ribs

I don’t prefer to use a pressure cooker, but it’s hard not to when making boneless beef ribs. Not only does it save me about 3 hours, but the preparation is easier. Pressure cooking saves me when I forget about dinner until 5 o clock in the afternoon and wouldn’t have time to bake ribs for 4 hours.

While I did include amounts in this recipe, I don’t measure everything exactly.

Instant Pot BBQ Boneless Beef Ribs

These ribs are tender and delicious, and just take over an hour to cook.
Prep Time15 mins
Cook Time1 hr
Course: Dinner
Cuisine: American
Keyword: bbq, bbq ribs, beef, beef ribs, boneless ribs, instant pot
Servings: 4

Equipment

  • pressure cooker

Ingredients

  • 2 tsp paprika
  • 1 yellow onion
  • 2 lbs boneless beef ribs
  • 2 tsp cracked black pepper
  • 12 oz beef broth
  • 1 tbsp brown sugar
  • 1/3 cup ketchup
  • 1/3 cup bbq sauce

Instructions

  • Chop yellow onion and place in Instant Pot.
  • Add bbq sauce, ketchup, brown sugar, paprika, and pepper to the Instant Pot.
  • Cook everything in the pressure cooker.

Stop Buying Spring Onions and Start Growing Them.

Several green spring onions grow in a small container of water

I’ve heard about people growing their own spring onions, and even watched videos of how to grow them. With much skepticism I decided to try it myself. The picture is proof, it really works, and my spring onions are still growing as we speak. Below I’m sharing all of the details of the process, but if you hate reading a long list of details and just want to go for it, all you really need to do is put your leftover spring onions in water.

Here’s all the details:

Step 1

First, go to the store and purchase some spring onions. Upon purchasing the spring onions, you’ll need to eat as much as them as possible. The order here is crucial, doing this out of order would be considered stealing, and I cannot condone that.

Step 2

Next, you’ll need to put the leftovers in a small container of water. The trick here is not to wait to long to get them in the water. Don’t expect your spring onions to look as beautiful and perfect as the ones in the picture if they’ve been sitting out on the counter all night.

Step 3

Once you get them in the water, you’ll want to make sure to change the water every day. I say everyday, but I’m not the best plant parent and probably only do it every couple of days, and my spring onions are turning out fine.

Step 4

Optional. Transfer your spring onions to a pot with dirt in int. You absolutely do do not need to do this. The spring onions in the picture have not been put in any dirt and they look fine to me. I would like to transfer them to a pot at some point to keep them alive longer though.

Step 5

Finally. Never buy spring onions again. You completed your training, go and spend your money on other things. Congratulations.


Spring onions taste good on just about anything, but I recommend using them for a topping on baked potatoes. Try my recipe by clicking here.

Green onions always go great as a garnish on Filipino food. Check out this amazing Instant pot adobo recipe from yellowthyme.com

Crispy Skin Baked Potatoes That Anyone Can Bake

Three baked russet potatoes on white plate topped with green onions, sour cream, and cheese.

Who knew almost no real effort was needed to make delicious baked potatoes. There’s tons of ways to to bake a potato, and while this is not the only way, I can guarantee you that this recipe will leave you with a crispy crust.

Cooking potatoes covered in foil reduces the crispy skin and will actually make your potatoes mushy. Maybe If you are making mashed potatoes, foil would be okay, but otherwise it’s best to leave it off.

Poking holes in your potatoes is recommended to keep them from building up excess amounts of steam and exploding in the oven. I’ve heard of many people who have forgotten to poke holes in their potatoes and had no issues, but I think it’s better to be safe than sorry. At least when it comes to potatoes.

I’ll write more about the recipe below, but I don’t want to take up too much space with my notes.

Crispy Baked Potatos

Crispy on the outside tender on the inside.
Prep Time5 mins
Cook Time50 mins
Course: Side Dish
Cuisine: American
Keyword: baked, baked potato, oven, potato, side dish
Servings: 4

Ingredients

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp course sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

  • Preheat oven to 425.
  • Scrub potatoes and poke holes in them with a fork.
  • Cover potatoes with oil and rub with salt, pepper, paprika, and garlic powder.
  • place potatoes on baking sheet and cook for 50 minutes.
  • Top with cheese, sour cream, butter, and green onions.

Notes

T

A few more thoughts and tips about potatoes.

I got overwhelmed looking at baked potato recipes, and it almost made me not want to try baking them. That being said, after trying multiple recipes, I’ve found that a russet potato can be cooked multiple ways and still taste delicious. There’s not single perfect way to cook a potato, which is nice because it leaves very little margin for error. I’ts not like baking a cake where everything has to be measured perfectly and baked for the exact amount of time. Chances are, cooking your potatoes for an extra 5 to 10 minutes isn’t going to noticeably affect the flavor all that much. That being said, because it’s so easy and nearly impossible to screw up, I strongly encourage everyone to give baked potatoes a try.

I’ll try and add some topping variations for baked potatoes in the future.

If you liked the potato recipe and are looking for some other simple recipes, you should consider my omelette recipe.

Kalamansi Juice

Are you looking for that small lemon that grows in a warmer climate? It’s small but packed full of vitamins and nutrients? Kalamansi, also spelled Calamansi, is a citrus fruit that primarily grows in the Philippines and other neighboring country. Kalamansi juice also known as Calamondin or Philippine lime is loaded with Vitamin C and antioxidant properties and makes delicious and oh so refreshing drinks. Kalamansi is widely used in the Philippines to marinated meat, garnish dish, and create tangy sauces.

Kalamansi Juice

A perfect tropical refreshing drink with loads of Vit C for your immune system.
Prep Time10 mins
Course: Drinks
Cuisine: Asian, Filipino
Keyword: Calamansi, Calamondin, Juice, Kalamansi, Lemoncito, Philippinelime
Servings: 1

Ingredients

  • 1 cup Fresh squeeze Kalamansi Juice also known as Calamondin
  • 2 cups Water
  • Ice
  • Honey or preferred sweetener

Instructions

  • Squeeze Kalamansi Juice into a cup
  • Strain seeds out
  • Pour kalamansi juice into a fancy cup
  • Add water, ice, and honey or preferred sweetener. Enjoy!

Shakoy (Filipino Donut)

Deep in the mountains of Bohol, Philippines, for years my grandmother made shakoy everyday. She would make large batches of the shakoy and sell them for 5 pesos each (about 10 cents). My lola didn’t use measurements when cooking, she know when it was ready just by the consistency of the dough.

This Filipino donuts recipe is as close as I can get to my grandmother’s. The finished product should be light and airy, and rolled in sugar.

Print Recipe
5 from 1 vote

Shakoy Pinoy Recipe

An authentic recipe from my grandma
Course: Appetizer, Dessert, Snack
Cuisine: Asian, Filipino
Keyword: Authentic, Bisaya, Shakoy

Ingredients

  • 5 cups Flour
  • 1 Coconut Milk
  • 1 tbsp Yeast
  • Brown Sugar
  • Salt
  • 2 cups Oil

Instructions

  • In a large bowl, whisk together coconut milk, yeast, brown sugar and salt
  • Add flour. Continue mixing until forming into a ball
  • Let rise for 1 hour
  • Form into twisted donut
  • Fry until golden brown.
  • Sprinkle white sugar. Serve!

Filipino Champorado

Everytime I make rice, I always end up with leftovers. I hate throwing away food so I always try and make something out of it before it goes bad. Filipino Champorado is a classic dish in the Philippines. There are several ways people make there champorado, but however you make it, champorado will always be champorado. In the Philippines, you eat champorado with fried dilis (fried anchovy) or buwad (dried fish),somehow that salty fish gives that sweet chocolaty champorado balance between sweet and salty.

The classic way to make champorado is using tablea. Tablea is made out of the cacao beans, it’s roasted and formed desired shaped without adding artificial flavoring and other additives.

Filipino Champorado

A typical champorado usually use sticky rice but this recipe I used leftover rice.
Cook Time15 mins
Course: Appetizer, Breakfast, Dessert, Snack, Snacks, Soup
Cuisine: Asian, Filipino, PacificIsland
Keyword: Champorado, ChocolateRice, leftoverrice, Samporado

Ingredients

  • 1 cup cooked rice
  • 3 cups water
  • 10 tbsp cocoa powder or 5 pieces tablea
  • 1/2 cup brown sugar

Instructions

  • In a medium pot over medium-high heat, add rice and water
  • Let boil for 8-10 minutes
  • Add cocoa powder and sugar
  • Serve and enjoy!

Quick and Easy Omelette for Beginners

Even though this omelette recipe is for beginners, that doesn’t make it any less flavorful. Omelette recipes are like dentists, everyone thinks they have the best one. In reality, most omelette recipes are pretty similar. But here are a few tips I’ve learned from people who are really good at making them:

If you want your omelette to flip, don’t overdue it with the toppings. Too many added ingredients will weigh it down, and keep it from fully forming together.

to further assure a successful omelette flip, use a generous amount of butter. I never said these were healthy omelettes.

Use the edge of your pan to fold the omelette in half over your plate, instead of using a spatula to try and fold it in the pan.

Print Recipe
5 from 1 vote

Quick and Easy Omelette for Beginners

Omelettes are one of the easiest things to make, and can make any beginner look like a pro chef.
Prep Time15 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: egg omelette, egg omlet, egg recipe, EggDessert, omelette, omellete, omlet, quick omelette
Servings: 2

Ingredients

  • 5 large eggs
  • 1/4 cup yellow onion really any onion is okay
  • 1/4 cup red bell pepper
  • 4 tbsp butter
  • 3 strips bacon
  • 1/4 cup cheese I like Cheddar or Gouda
  • 1 tbsp green onion

Instructions

  • Whisk eggs together in small bowl until just foamy. Set aside.
  • dice onion and pepper set aside.
  • Heat small pan on medium heat. Add bacon and cook until crispy. Remove bacon from pan and set aside. Use scissors to cut bacon into small strips
  • Add onion and pepper to the pan and cook in bacon grease until caramelized. Remove from pan and set aside. Discard bacon grease.
  • Reheat pan. Add 2 tbsp of butter, half of the peppers and onions, and half of the bacon. Cook for 30 seconds.
  • Add half of the egg. Use spatula to help form omelette. cook for 1 minute or until most of the egg is no longer runny.
  • Use smooth single motion to flip the omelette. cook until the egg is not runny. Add cheese to top of the egg.
  • Remove from heat. Use a spatula to gently fold egg in half. Alternatively, you can use the edge of your pan to help fold your omelette over onto your plate.
  • Garnish with green onions.
  • Repeat process with remaining ingredients.