Recipes – Panlasang Pinoy

Looking for an easy chicken dinner recipe? Chicken stir-fry sounds like a good choice and it can be better if you prepare a tasty one – just like this Chicken with Oyster Sauce Stir fry. This is an easy and flavorful chicken stir fry recipe that you can complete in less than 30 minutes; that means you have more time to make fried rice or keep the extra time for yourself.

Chicken with Oyster Sauce Stir fry makes use of three main ingredients; the first two are already given in the name of the dish – the third is (or should I say are) bell peppers. I am using 4 colors of bell peppers for this recipe to make this dish look more appetizing. You can also limit yourself in using just the green and red varieties.

The first part of the recipe is to marinate the chicken in oyster sauce and other ingredients that will help infuse flavor; next is stir frying then you are ready to enjoy your dish. There is really nothing like a quick, easy, and delicious chicken dinner. I think that a glass of white wine will also be nice if you want to relax more and better enjoy your meal.

Hey – don’t forget to see us next time for other recipes. It is our pleasure to share all of them with you.

Try this Chicken with Oyster Sauce Stir fry Recipe. Cheers!

Chicken with Oyster Sauce Stir Fry

Author: Vanjo Merano

Nutrition Information

Serves: 3

Serving size: 3

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Ingredients

1 lb. boneless chicken breast, sliced into thin strips
3 tablespoons oyster sauce
2 tablespoons sherry cooking wine
¼ teaspoon ground black pepper
¼ teaspoon salt
½ cup chicken stock
½ teaspoon cornstarch
1 ½ cups bell peppers, sliced into strips (use any color that you want)
3 tablespoons cooking oil

Instructions

Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in a bowl. Mix well.
Add the thinly sliced chicken. Marinate for 10 minutes.
Heat 1 tablespoon cooking oil in a pan
Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from the pan and set aside.
Pour the remaining cooking oil on the same pan. Once the oil gets how, put the marinated chicken in the pan including the remaining marinade. Stir fry for 5 minutes or until the chicken turns light to medium brown.
Add the cooked bell peppers. Continue to stir-fry for a few seconds.
Combine the chicken stock and cornstarch. Mix well and then pour into the pan. Stir-fry until the texture of the sauce thickens.
Transfer to a serving plate.

If you love chicken stir fry, I suggest that you try these other chicken stir-fry recipes:

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Fish with salted black beans is one of the Asian fish recipes that I enjoy for a couple of reasons: it is quick and easy to prepare; and it really tastes awesome – even when eaten with plain white rice. This fish recipe is perfect for lent and for people who love to eat fish most of the time.

You can use any type of fish fillet with white meat for this recipe. I usually get whatever frozen fish fillet that is on sale from my local grocer. I do not recommend salmon or tuna for this recipe as both have empowering taste that can affect the overall flavor of the dish. Try mahi-mahi, cod, tilapia, or even cream dory.

In order to balance the taste of the black beans (since it is very salty), I soak it in warm water before cooking. It will really be nice if you have all the ingredients ready because each has its own contribution that makes this dish perfect.

Try this Easy Fish with Tausi Recipe (Fish with Salted Black Beans). Enjoy!

Easy Fish with Tausi Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 3

Serving size: 3

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Ingredients

1 lb. fish fillet (mahi-mahi, cod, or cream dory), cut into cubes
3 tablespoons salted black beans (tausi)
½ teaspoon minced ginger
½ teaspoon minced garlic
4 stalks green onion, chopped
1½ teaspoon sesame oil
5 tablespoons sherry cooking wine
½ teaspoon salt
3 ½ tablespoons cornstarch
¾ cups chicken stock
¼ teaspoon ground black pepper
½ teaspoon sugar
1 cup cooking oil

Instructions

Marinate the fish by combining 3 tbsp. sherry cooking wine, salt, and 1 tsp. sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.
Soak the salted black beans in warm water for 15 minutes. Drain and set aside. We will use this later.
Start to fry the fish by heating the oil in a cooking pot. Remove the fish from the marinade. Roll the fish cubes on a bowl with 3 tablespoons cornstarch. Make sure that the fish is fully coated. Fry the coated fish until the color turns light brown. Remove from the cooking pot and place in a plate. Set aside.
Make the sauce by combining the chicken broth, ½ tsp sesame oil, 2 tbsp. sherry cooking wine, ground black pepper, ½ tbsp. cornstarch, and sugar. Mix well.
On a separate frying pan, heat 3 tablespoons of cooking oil (re-use the oil that fried the fish). Saute garlic, ginger, and salted black beans for 30 to 60 seconds.
Put-in the fried fish cubes. Stir.
Pour-in the sauce mixture. Stir and continue to cook until the sauce starts to thicken.
Sprinkle some green onions.
Transfer to a serving plate. Serve.
Share and enjoy!

Aside from this recipe, there are other dishes that you can make using salted black beans. Here are my suggestions:

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Binagoongang Baboy or Pork in Shrim Paste is a Filipino Pork dish that is perfect to eat with lots and lots of white rice. the name of this dish literally means pork in shrim paste or pork cooked with shrimp paste. “Bagoong” is a Filipino (Tagalog) term for Shrimp paste, while pork is called “baboy”.

I consider pork in shrimp paste as an everyday dish. I usually have this for dinner and I also make many versions of this dish — some versions us hot chili peppers, and there are the sweet and salty version. This binagoongang baboy recipe (also called pork binagoongan) is a simple non-spicy version. I added fried eggplants to help balance the flavor — this means that it can prevent us form eating too much rice.

I am using cooked shrimp paste for this recipe. You can use the ready-to-eat-shrimp paste that comes in bottles. Barrio Fiesta and Kamayan are good brands. If you want to cook your own bagoong, check out this how to cook shrimp paste post.

Try this Binagoongang Baboy Recipe (Pork in Shrimp Paste). Let me know what you think.

Binagoongang Baboy Recipe (Pork in Shrimp Paste)

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Ingredients

1½ lbs. pork shoulders, cut into cubes
¼ cup shrimp paste (cooked)
2 medium plum tomatoes, diced
1 large yellow onion, diced
1 teaspoon minced garlic
2½ cups beef broth
1 medium Chinese eggplant, sliced
¼ teaspoon ground black pepper
3 tablespoons cooking oil

Instructions

Heat the oil in a cooking pot.
Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.
On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed.
Add the pork slices in. Cook until the color of the pork turns light brown.
Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.
Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.
Add the fried eggplant.
Tranfer to a serving plate.
Serve. Share and enjoy!

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Corn Soup with Mussels and Malunggay is a quick and easy soup recipe that you can make anytime of the day. This dish is very timely and is a good recommendation on what to have during lent.

This Corn Soup with Mussels and Malunggay Recipe is made from whole kernel corn in can, fresh frozen malunggay leaves, and frozen mussels (tahong). Fresh ingredients for this recipe are hard here in my location. It was good to know that alternative ingredients are possible to get within my location to make this dish possible.

Instead of using fresh corn on the cob (which is rarely available during winter), I opted to use sweet kernel corns in can. The corn was processed using my reliable food processor. I got the frozen malunggay leaves from the Filipino store – and can’t wait to use fresh malunggay, if only I have access to it. The mussels (tahong) were also fresh frozen. The good thing about buying fresh frozen mussel is that these were already cleaned and pre-cooked. This means that I did not spend time cleaning it since these are cleaned and ready to cook.

Corn Soup with Mussels and Malunggay

This Corn Soup with Mussels and Malunggay tasted really good. I enjoyed having it warm with some saltine crackers (Skyflakes also sounds like a good idea). If you are in the Philippines, you are in luck because fresh ingredients are readily available with the fraction of the cost.

This Corn Soup with Mussels and Malunggay dish is best served as an appetizer – although you can always consider it as soup main dish just like tinolang tahong.

Try this Corn Soup with Mussels and Malunggay Recipe. Let me know what you think.

Corn Soup with Mussels and Malunggay

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 8 mins

Cook time: 30 mins

Total time: 38 mins

Ingredients

1 lb. mussels (tahong), cleaned
1 (14 oz.) can whole kernel corn
1 cup malunggay leaves
2 cups chicken broth
2 cups water
½ teaspoon ginger minced
1 medium yellow onion, minced
½ teaspoon garlic powder
salt and pepper to taste
2 tablespoons cooking oil

Instructions

Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside.
Heat the oil in a cooking pot.
Once the oil gets hot, sauté the ginger and onion.
Add the garlic powder, corn, and mussels. Cook for minute.
Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes.
Add the malunggay leaves, salt, and pepper. Stir. Cook for 2 to 3 minutes.
Transfer to as serving bowl.
Serve hot. Share and enjoy!

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Party Fried Chicken is the name that I can think of for delicious fried chicken that has a perfect texture. There seems to be a party going-on in my mouth with every bite. I tried to play around to come-up with a crisp and nice coating and I think that Panko bread crumbs mixed with regular bread crumbs and cornstarch is a good combination.

This Party Fried Chicken recipe requires the chicken pieces to be marinated for at least 3 hours. It is important that the chicken absorbs the flavor before frying. For best results, marinating overnight is recommended.

Since we are using breadcrumbs for this recipe, make sure that you control the heat of the oil to medium (around 300 to 320F) before frying the chicken. Increasing the temperature of the oil will quickly brown the coating, but will leave the inside raw. It will be great if you have a cooking thermometer, otherwise control your heat between low to medium.

When it comes to fried chicken dip, I only think of 2: gravy and ketchup. I tried both for this recipe and it both came out great. Here is a link for out KFC style gravy recipe if you want to test it.

Try this Party Fried Chicken Recipe. Let me know what you think, okay?

Party Fried Chicken

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 180 mins

Cook time: 40 mins

Total time: 3 hours 40 mins

Ingredients

2 lbs. chicken, cut into serving pieces
¾ cup Panko bread crumbs
½ cup regular bread crumbs
¼ cup cornstarch
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup sherry cooking wine
½ cup soy sauce
2 eggs, beaten
2 cups cooking oil

Instructions

In a bowl, combine the salt, pepper, garlic powder, onion powder, sherry, and soy sauce. Mix well.
Arrang the chicken in a resealable bag. Pour-in the soy sauce mixture. Let all the air out of the bag and seal. Marinate the chicken for at least 3 hours. Note: It is recommended to marinate overnight
Pour the cooking oil in a cooking pot. Apply heat.
Meanwhile, combine Panko with regular bread crumbs and cornstarh in a large bowl. Mix well.
Place the beaten eggs in a bowl. Dip the marinated chicken sliced in the beaten eggs, then roll over the bowl with breadcrumbs and cornstarch. Make sure that the chicken is fully coated.
While the oil is hot (300F), but not smoking hot, slowy put-in the coated chicken. Fry for 15 minutes per side in low to medium heat. Note: do not increase the heat as it will quickly burn the crumbs leaving the inside of the chicken raw.
Remove the party fried chicken from the cooking pot. Transfer to a plate lined with paper towels to absorb the oil.
Arrange in a serving plate. Serve with your gravy of ketchup.
Share and enjoy!

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Chicken Pancit Medley is an easy chicken pancit recipe that I made using 2 types of noodles: bihon (also known as rice sticks) and sotanghon (also called green bean thread). This dish is quick and easy to make and it is also budget-friendly.

The chicken meat that I used from this pancit recipe was from the leg quarters. I use chicken leg quarters most of the time for dishes such as this because it is cheaper and tasty too. I started by boiling the chicken in water. This process totally cooked the chicken and made it tender – as a bonus, chicken stock was produced in the process. This means that we saved more money because we do not need to buy chicken stock to make our pancit.

I tried to make this dish simple by using less veggie. Celery, carrot, cabbage, and parsley are all that we need. These vegetables were prepared beforehand by stir-frying. If you do not prefer to stir-fry the vegetables, you can also blanch it. You can learn more about blanching vegetables by referring to our Pancit Canton Recipe.

Before you start to cook, make sure that you soak the noodles in water first. Do this by filling a large mixing bowl or even a large cooking pot with tap water. Put the noodles in and soak for 10 minutes. The noodles will absorb the water, thus making it softer and easier to cook later on.

Try this Chicken Pancit Medley Recipe. Let me know what you think.

Chicken Pancit Medley

Author: Vanjo Merano

Nutrition Information

Serves: 6

Serving size: 6

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Ingredients

1½ lbs. chicken (with bones and skin on)
½ lb. bihon noodles (rice sticks)
½ lb. sotanghon noodles (green bean thread)
½ medium cabbage, chopped
2 medium carrots, julienne
1 tablespoon garlic, minced
½ cup chopped flat leaf parsley
1 medium yellow onion, sliced
3 stalks celery (or celery heart), chopped
6 cups water
½ cup soy sauce
½ teaspoon ground black pepper
2 tablespoons cooking oil

Instructions

Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30 minutes.
Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken stock.
Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.
Heat a large pan. Pour-in 2 tablespoons cooking oil.
Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
On the same pan, heat the remaining cooking oil. Once the oil becomes smoking hot, saute the onion, celery, and garlic.
Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.
Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.
Add the soaked noodles. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a cup of chicken stock and continue to toss until the liquid is absorbed.
Put-in the stir-fried cabbage and carrots. Toss.
Transfer to a serving plate. Serve with lemon or calamansi.
Share and enjoy!

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Sarciadong Itlog is a simple and easy-to-prepared dish that can be eaten with warm rice. It is composed of hard boiled eggs and vegetables. This dish can be good recipe for lent since the recipe does not require meat. Although chicken broth is needed, you can always use vegetable broth as a substitute ingredient.

It only takes around 20 minutes to complete this dish. However, even if it is simple and quick to make, the outcome of the recipe is a special dish that can make your taste buds happy. Some dishes that are similar to Sarciadong itlog are:

Sarciadong Isda

Fish Kardilyo (Cardillo)

Sarciadong Daing

Tofu Sarciado

Aside from the ingredients in the recipe below, you can try to add other ingredients that you think can make this dish even better. For example, half a cup of tomato sauce or tomato puree can be added to make it taste and look better. You can also incorporate other vegetables that you think will work according to your preference. Adding fried tofu can also be a great idea. The possibilities are endless, and all we need to do is experiment.

Since we are using tomatoes for this recipe, make sure that you keep the leftovers in the fridge to avoid it from getting spoiled quickly – if there will be anything left, which I doubt. By the way, feel free to use salt as an alternative ingredient for fish sauce.

If you want more recipes for lent, I recommend this post: Filipino Recipes for Lent.

Try this Sarciadong Itlog Recipe. Let me know what you think.

Sarciadong Itlog Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 3

Serving size: 3

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

3 to 4 pieces hard boiled eggs, shell removed
1 piece raw egg, beaten
1 small red bell pepper, diced
1 small green bell pepper, diced
3 medium plum tomato, diced
1 medium yellow onion, diced
¼ cup chopped scallions (green onions)
2 cloves garlic, minced
1 tablespoon chopped flat leaf parsley
1½ cup chicken broth (or vegetable broth)
2 tablespoons fish sauce
⅛ teaspoon ground black pepper
2 tablespoons cooking oil

Instructions

Heat the oil in a pan.
Saute the onion, garlic, tomato, and bell peppers for 3 to 5 minutes.
Pour-in the chicken (or vegetable) broth. Let boil.
Add the fish sauce and ground black pepper. Stir.
Pour-in the beaten egg. Stir until the egg is distributed. Continue to cook for 3 minutes more.
Add the chopped scallions and boiled eggs. Cook for 2 minutes,
Transfer to a serving bowl. Sprinkle chopped parsley on top.
Serve. Share and enjoy!

The post Sarciadong Itlog Recipe appeared first on Panlasang Pinoy.

Sticky Asian Fried Chicken Wings makes a delicious appetizer; this can also be eaten as a main dish with fried rice. Contrary to most people think, making your own Sticky Asian Fried Chicken Wings is quick and easy. I am saying this because I can show you how to make one in around 30 minutes.

Preparing your Sticky Asian Fried Chicken Wings will require you to complete two major steps: frying the chicken wings and making the glaze. Before frying the wings, make sure that the chicken is tasty enough. Do this by rubbing salt and pepper all over it. Give it a few minutes to absorb the flavor before starting to deep-fry the wings. Once the chicken wings are ready, make the sauce by simply adding all the glaze ingredients in a wide pan or wok. Toss the chicken when the glaze is ready. Simple, isn’t it? The recipe below will guide you on the detailed steps that you need to perform.

I tried to do a little Filipino tweak to this recipe by using spicy banana ketchup. I thought that the banana ketchup would give this dish a balanced spicy taste. You can also try to add a teaspoon of Hoisin sauce (Chinese Barbecue Sauce) for a bolder flavor.

Do you have other ideas for chicken wings? Tell us your ideas and even share your recipes by posting a comment below.

Try this Sticky Asian Fried Chicken Wings Recipe. Let me know what you think.

5.0 from 2 reviews

Sticky Asian Fried Chicken Wings

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Ingredients

2 lbs. chicken wings, separated at joints
5 tablespoons cornstarch
1¼ tablespoons sea salt
½ teaspoon ground black pepper
¼ cup honey
1 teaspoon sesame oil
¼ cup water
½ cup spicy banana ketchup
1 teaspoon minced garlic
1 thumb ginger, minced
2 tablespoons sherry cooking wine or mirin
1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
¼ cup chopped scallions
2 tablespoons toasted sesame seeds
2 cups canola oil

Instructions

Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
Heat the cooking oil in a deep cooking pot.
Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
Meanwhile, make the glaze by heating a wok or wide pan.
Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
Add the soy sauce and cornstarch mixture. Stir.
Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
Sprinkle toasted sesame seeds and chopped scallions.
Transfer to a serving plate.
Serve. Share and enjoy!

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Ranch Dressing has always been my favorite for salads and even dips. It goes well with buffalo chicken wings, French fries, and even a stick of celery; it also make potato chips taste more exciting. While there are many kinds ranch dressings available in the supermarket, nothing beats homemade ranch dressing because it is has less preservatives and it can be more delicious – and this ranch dressing recipe is all that you need to make your own delicious ranch dressing.

So, what makes a ranch dressing taste special? I think this question should be changed to “Who” instead of what because this can only be made special by the person making it, and that person is YOU. I can only suggest ingredients and procedures on how to make dishes or dressings, for this matter, but it will be up to you to decide if you like it. You can always modify my suggestions to come-up with a more special version that corresponds to your taste. I know that I said too much already, but let me point out that this ranch dressing will be more special because you will make it (and you did not just bought any ready to eat dressing from the supermarket).

Homemade Ranch Dressing Ingredients

This basic homemade ranch dressing tastes better than any ranch dressing that I got from the grocery. It also tasted fresh because of the chives and dill. I had my kids and my mom taste the actual ranch dressing that you see in the picture, and they all liked it. In fact, I got more compliments on the dressing than the onion rings and curly fries that I served with it.

I think that adding a bit of Sriracha sauce (Asian hot sauce) made this ranch dressing stand out; spicy ranch is better, as far as I am concerned.

Homemade Ranch Dressing Mix

Try this Homemade Ranch Dressing Recipe. Let me know what you think.

Homemade Ranch Dressing Recipe

Author: Vanjo Merano and Dey Merano

Nutrition Information

Serves: 6

Serving size: 6

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

1 cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon Sriracha sauce
3 tablespoons chopped dill
2 tablespoons chopped chives

Instructions

Combine the mayonnaise, sour cream, and buttermilk in a bowl.
Add vinegar, Sriracha sauce, salt, pepper, and garlic powder.
Put-in the chopped chives and dill. Mix well.
Place in the fridge to chill for 1 hour. Tranfer to a serving bowl.
serve with onion rings, fries, potato chips, potato wedges or buffalo chicken wings.
Share and enjoy!

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Salmon is one of my favorite fish, whether raw or cooked. It is very flavorful and it can be prepared in many ways. I like salmon sashimi better than tuna (although tuna is better for ceviche or kinilaw, in my opinion), and I also enjoy having salmon in salads – just like baked salmon that topped over the salad. Click here to see our simple baked salmon salad recipe.

On another note, this Basic Cedar Plank Salmon Recipe is simple and very easy to prepare. I am using wild caught salmon for this since it has less mercury compared to farm raised salmon. Cedar plank is also needed for this recipe. The plank helps the salmon dish taste better and have a more appetizing aroma.

I mix all the spices and seasoning (salt, pepper, garlic powder, onion powder) in olive oil, then rub the mixture all over the salmon fillet. You will need to wait for a few minutes until the fish absorbs the flavor before you start to grill the fish. The key is to cook the salmon just right so that the fish won’t get dry. You will know that the fish is ready if the consistency gets flaky.

Basic Cedar Plank Salmon can be enjoyed in many ways. You can dip it in lemon butter sauce, or even in toyo mansi (mixture of soy sauce and calamansi) for a more Filipino experience.

What are your favorite salmon dishes?

Try this Recipe for Basic Cedar Plank Salmon. Please let me know your thoughts by commenting.

Cedar Plank Salmon

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1½ lbs. salmon fillet (wild caught)
¾ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon onion powder
1 tablespoon extra virgin olive oil
1 piece cedar plank (soaked in water for at least 1 hour)

Instructions

Combine salt, pepper, garlic and onion powder in a bowl. Mix well.
Pour the oil in the bowl and mix with the spices.
Rub the oil mixture all over the salmon fillet. Let it stay for 15 minutes.
Heat-up the grill.
Meanwhile, place the salmon on the cedar plank.
Arrange the cedar plank with salmon on top of the grill. Cover the grill and continue to grill the salmon for 15 to 20 minutes, or until the salmon gets flaky.
Remove the salmon from the grill. Arrange in a serving plate.
Serve with lemon or calamansi.
Share and enjoy!

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Seafood boil is an easy-to-prepare seafood dish composed of mussels, crab legs, shrimp, potato, and corn. It is delicious and can be considered as a complete meal in itself.

I am using king crab legs for this recipe because it is on sale today in our local supermarket and I got it for a very reasonable price. If it weren’t on sale, I would probably use snow crab legs or blue crabs – crawfish is also perfect for this recipe. The mussels, on the other hand, needs to be cleaned before cooking. As for the shrimp, it is best to use shrimp with shell and head on. You can also use frozen shrimp with heads removed, but with shell-on – this is what I had in this recipe.

I think that the sweet corn on the cob really complimented this seafood dish. It makes the dish tastes better. The cute red potato makes the meal complete. I recommend lemon butter sauce for this dish.

In order to make the lemon butter sauce, grab ½ stick of butter and cut it in half. Place the butter in a bowl then microwave for 30 to 40 seconds or until melted. Squeeze half a lemon on the melted butter then stir. You can also add garlic powder to the mixture if you desire. It can also taste more Filipino by using a spiced vinegar dip. Sinamak, pinakurat, and spicy sukang paombong are some of the vinegar dips that you can use.

Before I forget, let me briefly talk about the crab boil seasoning for the benefit of those who are not familiar with it. A crab boil or crawfish boil is a mixture of seasonings that you can get from the grocery. The seasonings are already sealed in a bag and all you have to do is throw the bag in boiling water. Zatarain’s is a good brand that you can use.

Try this Seafood Boil Recipe. Let me know your thoughts.

Seafood Boil

Author: Vanjo Merano

Nutrition Information

Serves: 6

Serving size: 6

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 lb. mussels, cleaned
2 lbs. king crab legs
4 pieces sweet corn on the cob (cut in half)
1 lb. medium shrimp, with shell
7 qt. water
1 teaspoon ground cloves
2 tablespoons salt
2 thumbs ginger, crushed
1 tablespoon minced garlic
1 (3 oz.) bag crab boil

Instructions

Pour water on a large stockpot. Bring to a boil.
Add the cloves, salt, pepper, ginger, garlic, and crab boil. Continue to boil for 5 minutes.
Slowly add the potato and corn. Cook for 4 to 5 minutes.
Add the crab and mussels. Boil for 3 minutes.
Put-in the shrimps and cook for 3 to 5 minutes more.
Remove the seafood along with the potatoes and corn from the pot. Let the water drip.
Transfer to a serving tray. Serve with lemon butter sauce.
Share and enjoy!

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Orange Glazed Pork is something that you should try to make if you want to make your lunch more interesting. If you are a fan of orange chicken, you will like this dish. It taste almost like it less the sticky texture.

I love to have orange glazed pork for lunch along with yang chow fried rice. If I am lazy (which is most of the time), I just make a simple ham and egg fried rice — plain rice will do too, but I suggest going with fried rice for a much better experience.

Try this Orange Glazed Pork Recipe. Let me know how you liked it.

Orange Glazed Pork

Author: Vanjo Merano

Nutrition Information

Serves: 6

Serving size: 6

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Ingredients

2 lbs. pork shoulder, cut into small cubes
1½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cornstarch
¼ cup cane or apple cider vinegar
2 tablespoons soy sauce
¼ teaspoon garlic powder
¼ cup green onions, finely chopped
1 cup brown sugar
¾ cup water
2 cups cooking oil

Instructions

Sprinkle salt and ground black pepper all over the pork. Toss the pork to distribute the seasoning. Let it stay for 20 minutes.
Meanwhile, heat the oil in a cooking pot.
Once the oil becomes hot, dredge the pork in cornstarch then deep fry for 5 to 8 minutes or until the color turns golden brown and the texture becomes crisp.
Remove the cooked pork from the cooking pot. Place in a large mixing bowl. Set aside.
Make the orange glaze by combining water, vinegar, and soy sauce in a saucepan. Stir and let boil.
Add the garlic powder and brown sugar. Stir and cook until the liquid reduces in half.
Pour the glaze all over the pork. Toss to coat the pork completely.
Transfer to a serving bowl. Sprinkle the chopped green onions on top.
Serve. Share and enjoy!

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Tokwa and Tuna is an appetizer dish composed of fried extra firm tofu and grilled ahi tuna. A Filipino dish called Tokwa’t Baboy, which is made up of tofu and pork, was the inspiration for this dish. I thought that using ahi tuna will compliment the fried tofu – and it did.

I think that Tokwa and Tuna have some similarities with kinilaw or kilawin and sinuglaw; all these Filipino food favorites are all soaked in a vinegar mixture and all make a good appetizer or “pulutan”.

This dish is a good option for those of you who like the idea of a healthier and leaner tokwat baboy (without the pork though). You’ll get a good amount of the protein from the fish and tofu and you will worry less on having bad cholesterol or a possibility of getting high blood pressure after eating this dish.

Try this Tokwa and Tuna recipe. Let me know your what you think.

Tokwa and Tuna Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Ingredients

6 oz. ahi tuna
14 oz. extra firm tofu
1 medium red onion, sliced
3 pieces long green chili, sliced
¾ cup apple cider or cane vinegar
2 tablespoons soy sauce
2 tablespoons granulated white sugar
1½ cups cooking oil
Salt and ground black pepper

Instructions

Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside.
Rub ¼ teaspoon salt and ⅛ teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes.
Heat-up the grill. Grill the tuna for 3 to 5 minutes per side.
Remove the tuna from the grill. Slice into cubes. Set aside.
Heat the oil in a deep cooking pot.
Once the oil is hot, deep fry the tofu (two pieces at a time) until the color turns golden brown.
Remove the tofu from the cooking pot. Let the excess oil drip. Slice the tofu into cubes. Set aside.
Combine the tuna, tofu, onion, and green pepper in a mixing bowl. Toss.
Pour-in the vinegar mixture. Gently toss until all the ingredients are well blended.
Transfer to a serving plate or bowl.
Serve. Share and enjoy!

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Binalot has been one of the top selling packaged meals in the Philippines. It is commonly composed of a single dish such as adobong manok, yummy pork adobo, tocino, longganisa, sisig, bistek, or fish (fried or grilled tilapia) along with cooked white rice, salted duck eggs, and tomato. Think of Special Pinoy Pork Chop Binalot Lunch Combo Meal as your extra special binalot because it is composed of 3 dishes with rice and salted eggs.

Special Pinoy Pork Chop Binalot Lunch Combo Meal is simply a delicious Filipino lunch or dinner meal with grilled pork chops, tofu and tuna, eggplant salad, salted ages, white rice, and spiced vinegar dip. It is perfect to share with the entire family or with your co-workers.

This binalot recipe is simply a consolidation of dishes that we already featured. You can access the recipes of each dish by following the link in the ingredients section for each ingredient that you will need.

I personally love this binalot meal because I get to enjoy all the delicious dishes in one sitting. Aside from this, being a “binalot” means that I can bring it with me anywhere I go. Enjoy this with a spiced vinegar dip or any dip or condiment of your choice. Life is good.

Try this Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe. Let me know how you liked it.

Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Ingredients

Instructions

Cook the pork chop and prepare the eggplant salad, rice, and tokwa and tuna by following their respective recipes. The links are provided above in the ingredients list for each dish.
Lay a wide and clean banana leaf flat on a table. Scoop the rice and arrange over the leaf. Top the rice with the grilled pork chops and arrange the salted duck eggs on the side.
Place the tokwa and tuna plus the Filipino eggplant salad in separate bowls (preferably with leak proof covers). Arrange the bowls on the banana leaf.
Serve with spicy vinegar (sinamak). You can also wrap the pork chops, rice and salted duck eggs using the banana leaf. Cover the tuna and eggplant dishes tightly. This can be a take out meal that you can consume at work or for picnics.
Share and enjoy!

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Chop Suey is a delicious dish composed of different kinds of vegetables and meat. If you are Filipino (or if your spouse is), you might have an idea on what this dish is all about. I first thought that Chop Suey is an authentic Chinese dish, but I learned that it was Chinese-American in nature. Regardless of where it came from, it is has been very popular with Filipinos.

I got acquainted with Chop Suey since I was a child. It has been a dish that my family enjoys. The version that I grew up eating is the one that uses chicken (and chicken liver) and I already featured the recipe when I was starting this food blog. Click here to see the recipe.

Pork Chop Suey is one of the simplest version that I make, as far as I am concerned because it does not require too many ingredients and it only takes around 30 minutes to make. I enjoy eating this with warm white rice.

Do you like Chop Suey? How do you usually prepare yours? I really would love to hear from you. It will be great if you can also share some tips by commenting below.

Try this simple Pork Chop Suey Recipe. Let me know what you think.

Pork Chop Suey Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

1 lb. pork shoulder, sliced into thin strips
1 medium carrot, peeled and sliced crosswise
1 head small cabbage, chopped
¼ cup flat leaf parsley, chopped
1 medium sweet onion, sliced
1 teaspoon minced garlic
1 tablespoon cornstarch diluted in ½ cup beef broth or water
2 tablespoons cooking oil
1 small bell pepper, sliced into strips (any color)
1 tablespoon soy sauce (optional)
Salt and ground black pepper to taste

Instructions

Heat a cooking pot and pour-in the cooking oil.
Saute the onion and garlic.
Add the pork and continue to sauté for 5 to7 minutes.
Add the parsley and soy sauce. Put-in the carrot and then cook for 3 to 5 minutes more.
Add the bell pepper and cabbage. Stir-fry for 3 minutes. Cover the cooking pot and continue to cook in medium heat for 8 minutes while stirring every 2 minutes.
Pour-in the diluted cornstarch. Stir and cook until the texture of the dish thickens.
Add salt and pepper to taste.
Transfer to a serving plate. Serve.
Share and enjoy!

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Having Scrambled Eggs with Sun Dried Tomato and Bacon for breakfast will surely give you the energy to start your day right. Aside from the energy that it provides, Scrambled Eggs with Sun Dried Tomato and Bacon is also delicious. I love to have it with either toast or buttermilk pancakes. You can also eat it with garlic-fried rice.

Scrambled Eggs with Sun Dried Tomato and Bacon Recipe

The sun-dried tomato and bacon did a great job in making this scrambled egg dish very tasty. I also liked the idea of adding green bell pepper and onions as it gives this Scrambled Eggs with Sun Dried Tomato and Bacon a fresher and yummier flavor. It also made it look pretty.

One of the things that I also like about this dish (aside from the taste) is the ease in preparation. You can enjoy this yummy Scrambled Eggs with Sun Dried Tomato and Bacon for breakfast in less than 15 minutes – and there is even enough for you to share with your family and friends.

Do you love to have scrambled eggs for breakfast? How do you make yours? If you want something more filipino, you can also checkout this Pinoy Scrambled Egg Recipe.

Try this Scrambled Eggs with Sun Dried Tomato and Bacon Recipe. Enjoy!

Scrambled Eggs with Sun Dried Tomato and Bacon

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 5 mins

Cook time: 12 mins

Total time: 17 mins

Ingredients

5 eggs, beaten
½ cup whole milk
4 bacon strips, chopped
1 small green bell pepper, sliced into small cubes
1 small yellow onion, chopped
¼ cup sliced sun-dried tomato
3 tablespoons salted butter
Salt and pepper (optional)

Instructions

Combine the milk and beaten eggs in a bowl. Beat using a wire whisk or fork. Set aside (you can add some salt and pepper if desired).
Turn on the heat to medium then start to heat the frying pan (non-stick pans are best).
Put the butter on the pan and let it melt.
One the butter melts and gets hot, add the sliced onion and bacon. Saute until it becomes soft.
Put-in the green bell pepper and sun-dried tomato. Cook for 1 minute.
Slowly pour-in the beaten egg and milk mixture. As the eggs starts to form, pull the entire mixture across the frying pan. Do this step until small lumps are formed. Do not overcook the eggs.
Transfer to a serving plate.
Serve. Share and enjoy!

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Kung Pao Pork is a variation Kung Pao chicken, which is a delicious dish that I always enjoy in Chinese take-outs – especially if I have it with Yang Chow fried rice. This dish is a bit spicy, but very tasty. The addition of zucchini and bell pepper balanced the flavor of this dish and makes the texture even better.

I know that you guys have some favorite restaurant dishes. Will it be more awesome if you get the chance to prepare these dishes by yourselves? Take a look at the bright side, you can enjoy your favorite dishes anytime in the comfort of your own home without spending too much – you save money while improving your cooking skills. Isn’t it amazing? I think it is, and I hope that you agree.

Cooking Kung Pao Pork is not hard. In fact, it is fairly easy. In order for you to visualize it the way I do, let me break the entire cooking process into two parts: (1) Marinate and fry and (2) Preparing the sauce and mixing everything together. This might sound less complicated because you can see what needs to be achieved in each part, and I’m sure that even our readers who spends less time in the kitchen can do this successfully. The step by step procedure can be found in the recipe below, so please follow-it for the time being. You can always make your own version later on.

Keep in mind that this dish makes use of peanuts. Make sure that the people who will eat this do not have any peanut allergies. Oh, and one more thing, if fried rice is not available, you can eat this with either white or brown rice. If rice is not your staple, this article on how to cook rice might be able to help.

Try this Kung Pao Pork Recipe. Let me know what you think.

Kung Pao Pork Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 5

Serving size: 5

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

2 lbs. pork, sliced into small pieces
10 pieces dried red chili
1 tablespoon minced ginger
1 tablespoon minced garlic
1 medium zucchini, diced
1 small red bell pepper, diced
2 tablespoons sherry cooking wine
5 tablespoons soy sauce
1 tablespoon rice vinegar or apple cider vinegar
4 teaspoons cornstarch
3 teaspoons granulated white sugar
½ teaspoon sesame oil
3 tablespoons water
1 cup canola or peanut oil

Instructions

In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
Heat the cooking oil in a deep cooking pot.
Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
Transfer to a serving plate.
Serve. Share and enjoy!

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Roasted Pumpkin Seeds make a great snack; it can also be added to vegetable salad to make the texture better. I usually have roasted pumpkin seeds if I am not doing anything. Taking the seeds out of the outer shell before being able to enjoy the it is a good way to ease boredom.

Some of us carve pumpkins for Halloween for aesthetic purposes. Now, we all have an idea on how to make use of the seeds. Instead of just throwing it away, we can roast it to make roasted pumpkin seeds. Next time you make your pumpkin pie or even your sautéed kalabasa, try to save the seeds because we can always put it into good use.

After reading the recipe below, you will realize how easy it is to prepare roasted pumpkin seeds. I use a bit of oil to help roast the seeds better. You can put more oil than what is indicated in the recipe. I chose to add just a little bit of oil because I do not want my pumpkin seeds to be greasy. In fact, I rub the seeds in a paper towel after roasting so that the excess oil will be absorbed.

Try this simple Roasted Pumpkin Seeds recipe. Let me know what you think.

Roasted Pumpkin Seeds

Author: Vanjo Merano

Nutrition Information

Serves: 2

Serving size: 2

Prep time: 3 mins

Cook time: 12 mins

Total time: 15 mins

Ingredients

1 cup raw pumpkin or kalabasa squash seeds
1 teaspoon canola or vegetable oil
½ teaspoon sea salt

Instructions

Preheat the oven to 400F.
Meanwhile, combine the pumpkin seeds, oil, and salt in a bowl. Toss
Prepare a baking tray and line it with an aluminum foil.
Spread the pumpkin seeds over the foil.
Put the tray in the oven and roast the pumpkin seeds for 7 to 12 minutes.
Remove the tray and let the seeds cool down.
Transfer to a serving bowl.Serve!
Share and enjoy!

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Sirloin Tip Roast is a tasty and easy way to cook sirloin tip roast. Yes, you read it right, the name of the dish is the same with the main ingredient. This roasted beef recipe is similar to London broil or even the traditional roast beef — the difference is the cut of beef that we use.

Sirloin Tip Roast Slices

I enjoy eating my sirloin tip roast in between two slices of bread. If you like to have this in sandwiches as I do, make sure to slice the beef as thin as possible. You can also feel free to add whatever ingredients you want. for example, I like mine with Swiss cheese and pepperconcini and mayo. I also keep the au jus because I love to dip my sirloin tip sandwich in it, just like what most of us do with Italian beef.

Aside from making a sandwich our of your sirloin tip roast, you can have this with some mashed potatoes and steamed veggies on the side. If I were to do it this way, I will use steamed broccoli, carrots, and cauliflower. It will also be great if there is a lemon butter sauce that I can dip my veggies into. I think that the regular steak sauce or Worcestershire sauce is perfect for this roast. Making your own gravy and having it for this sirloin roast also works.

I am using 3 lbs. of beef for this recipe. If your beef is not equal to what we used, that is fine. However, make sure that you remember to roast it for 23 minutes per lb. I know that you understand what I meant, but I just wanted to more clear. for example: if you have 5 lbs. of beef, roast it for 115 minutes (23mins x 5 lbs.).

Try this Sirloin Tip Roast Recipe. Let me know what you think.

Sirloin Tip Roast Recipe

Author: Vanjo Merano

Nutrition Information

Serves: 6

Serving size: 6

Prep time: 15 mins

Cook time: 70 mins

Total time: 1 hour 25 mins

Ingredients

3 lbs. sirloin tip roast
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon paprika
3 tablespoons olive oil

Instructions

Pat-dry the sirloin tip roast using a paper towel. Set aside.
In a bowl, combine thyme, rosemary, garlic powder, oregano, paprika, salt, and pepper. Mix well using a spoon.
Rub the spice mixture all over the sirloin tip. Let it stay for at least 1 hour so that the meat can better absorb the flavor.
Preheat the oven to 325 degrees Fahrenheit. Arrange the sirloin tip roast in a roasting pan. Roast for 70 minutes. If you’re sirloin tip roast is less than or is more than 3 lbs. (as indicated in this recipe), roast your sirloin tip roast in the oven for 23 minutes per lb.
Remove the roast from the oven. Let the meat rest for 15 minutes. Slice the meat. Serve with your favorite sauce. You can use steak sauce such as A1, Worcestershire sauce, or even gravy.

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Rice has been a part of a Filipino breakfast ever since I can recall. Meals like tapsilog, tosilog, and dried fish with rice are often served for the first meal of the day. Pork Tapa with Fried Banana and Salted Egg is another breakfast option that you should consider. It is delicious and will surely give you the energy that you need to start the day.

Pork Tapa with Fried Banana and Salted Eggs

I usually make tapa by using soy sauce as part of the marinade. This tapa recipe is different because soy sauce cannot be seen anywhere, unless you prefer a dip of toyo and calamansi when eating the dish. I did this on purpose because I wanted my pork tapa to look different. I liked a golden and crisp looking pork tapa this time, and that is what this recipe is all about.

Preparing the pork is easy. Marinating it in vinegar will give the pork a slight sour taste. I think that doing the vinegar marinade gave the dish a really good flavor. Don’t worry; we won’t be eating pork kilawin without cooking it. The simple recipe below will tell you what needs to be done to have a successful pork tapa dish.

I like the idea of Arroz a la Cubana, wherein fried plantains are added to the ground meat dish. I was craving for fried bananas and salted eggs, so I decided to add both in this pork tapa dish. I thought that the result was really good. You be the judge.

Try this Pork Tapa with Fried Banana and Salted Egg recipe. Let me know what you think.

Pork Tapa with Fried Banana and Salted Egg

Author: Vanjo Merano

Nutrition Information

Serves: 4

Serving size: 4

Prep time: 60 mins

Cook time: 30 mins

Total time: 1 hour 30 mins

Ingredients

2 lbs. pork shoulder, sliced
4 pieces saba banana, sliced in half lengthwise
4 pieces salted eggs
¾ cup white vinegar
½ teaspoon salt
1 teaspoon granulated white sugar
¼ teaspoon ground black pepper
4 cloves garlic, crushed and minced
¼ cup corn starch
½ cup cooking oil
4 cups cooked white rice

Instructions

Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely.
Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets).
Remove the pork slices from the marinade. Arrange in a wide plate and let it stay in open air for 1 to 2 hours. You can also soak this under the sun for the same time if desired, but make sure to cover the meat to avoid contamination. I use either cling wrap or a strainer to cover the plate.
Heat half of the cooking oil in a pan.
Meanwhile, roll the sliced bananas in cornstarch. Make sure that the bananas are coated all over. The cornstarch will give a nice crisp texture to the outer part of the banana when fried.
Once the oil gets hot, fry the bananas in medium heat for 1 to 2 minutes per side. Remove the fried banana from the pan and place in a plate lined with paper towels.
Add more oil if needed then continue by frying the pork slices until it turns medium brown.
Remove the fried pork slices from the pan. Arrange a single serving portion in a plate along with a cup of white rice and salted egg. Put-in the fried banana.
Serve with a spicy vinegar dip.
Share and enjoy!