Easy to Make Meals collects 59 home recipes from 16 cuisines — Filipino staples like adobo, sinigang and pancit alongside everyday Japanese, Korean, Italian, Indian and Mexican cooking. Every recipe lists real measurements and steps that work the first time.
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59 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
Buttery garlic shrimp in a creamy tomato sauce with sweet corn and melted cheese. A fast Filipino-style shrimp dish that comes together in about 25 minutes and is best eaten over hot rice.
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
A classic Filipino coconut pudding set with cornstarch and sweet corn. Maja Blanca is a four-step dessert made from store-cupboard tins, chilled until firm and sliced into squares.
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'.
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.
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.
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.
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.
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.
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.
Chicken Afritada
A Filipino tomato stew of chicken, potato and bell pepper. Afritada is the gentlest of the Filipino tomato braises - no chilli, no sourness, just a sweet-savoury sauce that children eat happily.
Beef Caldereta
Rich Filipino beef stew in tomato and liver spread, with olives and cheese stirred through at the end. The party dish - it is what gets cooked when there is something to celebrate.
Arroz Caldo
Filipino chicken and ginger rice porridge, finished with toasted garlic, spring onion and a squeeze of calamansi. What gets cooked when it rains, or when somebody is ill.
Chicken Inasal
Bacolod-style grilled chicken, marinated in calamansi, lemongrass and ginger, then basted with annatto oil until it turns deep orange. Best eaten with rice and a dipping sauce.
Ginataang Manok
Chicken simmered in coconut milk with ginger, green papaya and chilli leaves. A gentler cousin of the spicier coconut dishes from the south, and a one-pot dinner.
Filipino Bistek
Bistek Tagalog - thin beef steaks in soy and calamansi, smothered in soft onion rings. Four ingredients doing all the work, and one of the quickest Filipino dinners there is.
Palapa
The Maranao condiment from Mindanao: native scallion bulbs, ginger, chilli and toasted coconut pounded into a fiery relish. A spoonful goes beside rice, grilled fish or chicken.
Beef Kulma
A mild Maranao beef curry in coconut milk and ground peanuts, scented with turmeric and lemongrass. Gentler than rendang, and usually served at gatherings alongside rice.
Chicken Kagikit
Maranao shredded chicken sauteed with palapa, turmeric and coconut. Kagikit means shredded - the chicken is boiled, pulled apart by hand, then fried hard so the edges crisp.
Chicken Katsu Curry
Crisp panko chicken over rice with thick, mild Japanese curry sauce. The curry is sweeter and gluier than Indian or Thai curry, and that is exactly the point.
Gyudon
Japanese beef and onion rice bowl - thin beef simmered in a sweet-savoury dashi broth and spooned over hot rice. On the table in twenty minutes.
Dakgalbi
Chuncheon-style spicy stir-fried chicken with cabbage, sweet potato and rice cakes, all cooked together on one hot plate and shared straight from the pan.
Japchae
Korean sweet potato glass noodles tossed with beef and vegetables in sesame and soy. Served warm or at room temperature, and a fixture at every Korean celebration table.
Kung Pao Chicken
Sichuan chicken with peanuts, dried chillies and the numbing tingle of Sichuan pepper. Sharp, sweet and hot at once, and quick once everything is chopped.
Beef Chow Fun
Cantonese wide rice noodles seared with beef and bean sprouts. The whole dish lives or dies on getting the pan hot enough to char the noodles without breaking them.
Pasta al Pomodoro
The plainest and best Italian pasta: good tinned tomatoes, garlic, basil and olive oil, cooked down until the sauce clings. Nothing to hide behind, so use the best tomatoes you can.
Pad Krapow Gai
Thai holy basil chicken - the dish Thais actually eat for lunch, cooked in minutes and served over rice with a crisp fried egg on top.