The whole collection
49 recipes
Mac and Cheese
This is a Filipino style no bake Mac and Cheese you can make in the comfort of your home.
Mocha Float
This is a personal Recipe of mine, Mocha version of the famous 'Mango Float' but with a twist of mocha flavor. Hope you enjoy making this one for your love ones.
Beef Randang (Rendeng)
This Beef Rendang is a Maranao style version on the Indonesian 'Beef Randang' spicy meat dish originating from Minangkabau region in West Sumatra Indonesia.
Garlic Shrimp
This is my own version of a creamy and cheesy Carbonara. This Recipe is a Tuna Carbonara, but you can change tuna with Chicke, Beef, etc.
Filipino style Carbonara
This is my own version of a creamy and cheesy Carbonara. This Recipe is a Tuna Carbonara, but you can change tuna with Chicke, Beef, etc.
Maja Blanca
This is a Filipino style 4 steps Maja Blanca. This is very easy to make and the steps are super easy with Ingredients that are cheap like you EX lol.:)
Chicken Papar (Pia-paran)
is an authentic meranao cuisine that's tasty and spicy at the same time. Mostly found in the island of Mindanao, specifically Marawi City, Iligan City, and Cagayan de Oro City.It has a unique taste thats both creamy and spicy at the same time, the chicken together with the spices beautifully blends together topped with generous amount of grated coconut meat, making it both eccentric and lusciously mouthwatering.
Scallop W/ Fried Fish
yummy buttery scallops paired with crispy fried fish. A fast and easy to make. this meal is best during the rainy seasons but also do well mostly in any seasons. its up to you... Enjoy cooking!
Pad Thai
Pad thai, or also called phad thai, is a stir-fried rice noodle dish from Thailand, it is part of the country's cuisine. It is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (from wiki).
Garlic Chicken
Authentic asian cuisine that is salty and sweet,the crunchiness fried chicken mixes well with the caramelised sauce and crispy garlic bits,best served with steamed rice. This Recepi is easy to make and the ingredients super cheap and you may already have it in your home.. Enjoy cooking.
Oyakodon
A Tokyo comfort-food classic: chicken and onion simmered in a sweet soy dashi, finished with barely-set egg and slid over hot rice. The name means 'parent and child'.
Yakisoba
The stir-fried noodle you smell at every Japanese summer festival - pork, cabbage and a tangy-sweet brown sauce that caramelises against the hot pan.
Kimchi Fried Rice
Kimchi bokkeumbap - the dish every Korean household makes when the kimchi has gone sour and the rice is a day old. Both of those 'flaws' are exactly what make it work.
Tteokbokki
Chewy rice cakes in a glossy sweet-and-spicy sauce, sold on every street corner in Seoul. Dangerously easy to make at home once you have gochujang in the cupboard.
Egg Fried Rice
The benchmark of any home wok cook. Four everyday ingredients, cooked hot and fast, where technique matters far more than the shopping list.
Beef and Broccoli
Takeout-style beef that stays genuinely tender, thanks to a cornstarch velveting step that takes two extra minutes and changes everything.
Spaghetti Aglio e Olio
Garlic, oil, chilli and pasta water. A Neapolitan midnight dish that proves a pantry with almost nothing in it can still produce dinner.
Bruschetta al Pomodoro
Grilled bread rubbed with raw garlic and piled with tomatoes. Worth making only in tomato season, and unbeatable when you do.
Chicken Quesadillas
Crisp tortillas, molten cheese and smoky chicken. The kind of thing you can put together on a weeknight and still have everyone ask for seconds.
Huevos Rancheros
A ranch-hand breakfast built to last until lunch: fried eggs over crisp tortillas, smothered in a quick charred tomato-chilli salsa.
Chana Masala
North Indian chickpea curry, sharp with tomato and finished with a squeeze of lemon. Vegan without trying, and better on the second day.
Dal Tadka
Soft yellow lentils finished with tadka - spices bloomed in hot ghee and poured over at the very last second, so they hit the table still crackling.
Tom Yum Goong
Thailand's famous hot and sour prawn soup. Sharp, fragrant and restorative. The aromatics are meant to be left in the bowl, not eaten.
Fresh Spring Rolls
Goi cuon - prawns, herbs and noodles wrapped in rice paper. Nothing is cooked once the wrapping starts, which makes them a genuinely good thing to make with other people.
Greek Salad
Horiatiki, the village salad. No lettuce, no vinegar and a whole slab of feta on top. Anything else is a different salad.
Chicken Souvlaki
Lemon and oregano chicken skewers off a hot grill, with cool tzatziki to go alongside. The marinade does almost all of the work.
Shakshuka
Eggs poached in a spiced pepper and tomato stew, eaten straight from the pan with bread. Breakfast, lunch or a very good late dinner.
Creamy Hummus
Properly smooth hummus, the kind you get in Beirut rather than a supermarket tub. Ice water whipped in at the end is the secret.
Spanish Omelette
Tortilla Espanola - just potato, onion and egg, cooked slowly until it sets into a thick golden cake. Eaten hot, cold, or squashed into a sandwich the next day.
Chicken Adobo
The Philippines' national dish and the first thing most Filipino cooks learn. Chicken braised in vinegar, soy and garlic until the sauce turns dark and glossy - it genuinely improves overnight.
Sinigang na Baboy
Sour tamarind pork soup, the Filipino answer to a cold day or a hangover. The broth should make you wince slightly - that is the point.
Pancit Canton
The birthday noodle. Filipino superstition says long noodles mean a long life, which is why no celebration table is ever without a platter of this.
Lumpiang Shanghai
Thin, crisp pork spring rolls that disappear off the plate faster than you can fry them. Make double and freeze half - they fry from frozen.
Chicken Tinola
A clear ginger broth with chicken and green papaya. The lightest thing in the Filipino repertoire, and what gets cooked when somebody in the house is unwell.
Bicol Express
Pork simmered in coconut milk and a serious amount of chilli, from the Bicol region where they cook hotter than the rest of the country. Named after the train.
Butter Chicken
Murgh makhani, invented in Delhi to use up leftover tandoori chicken. Mild, tomato-rich and faintly sweet - the curry to cook for people who say they don't like curry.
Palak Paneer
Cubes of fresh cheese in a bright spinach gravy. Blanching the spinach and shocking it in ice water is what keeps the colour green instead of army drab.
Shoyu Ramen
A weeknight version of Tokyo soy ramen. A proper shop simmers bones overnight; this builds a respectable broth in an hour by leaning on good stock and a strong tare.
Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: the glaze is reduced in the pan around the chicken until it lacquers. Four ingredients, no cornflour.
Bibimbap
Rice under a wheel of separately seasoned vegetables, mixed violently together at the table with gochujang. The arranging matters right up until the moment you destroy it.
Spaghetti Bolognese
A proper ragu from Bologna: milk, a splash of wine, and hours of barely-there simmering. There is no garlic and no herbs in the original, and it does not need them.
Margherita Pizza
Tomato, mozzarella, basil - the red, white and green of the Italian flag. A hot domestic oven and an overnight dough get you most of the way to a pizzeria base.
Beef Tacos
Warm corn tortillas, seasoned beef and nothing more complicated than onion and coriander on top. Toasting whole spices for two minutes puts this miles past a sachet.
Guacamole
Made in a bowl with a fork, not a blender. Smooth guacamole is a dip; proper guacamole has texture you can see.
Pho Bo
Hanoi beef noodle soup. The broth is the whole dish, and charring the ginger and onion before they go in is what gives it that smoky depth.
Thai Green Curry
Gaeng keow wan. Frying the paste in the thick coconut cream until the oil splits out is the step that separates a fragrant curry from a flat one.
French Onion Soup
Soupe a l'oignon gratinee. Almost nothing in it but onions, and the entire dish depends on caramelising them far longer than feels reasonable.
Shepherd's Pie
Lamb under mashed potato - with beef it is a cottage pie, and people will tell you so. Built for a cold Sunday and better reheated the next day.
Buttermilk Pancakes
Tall, tangy diner pancakes. The batter should stay lumpy - beating it smooth is what turns pancakes into rubber discs.