Every recipe here is done in thirty minutes or less, start to finish. Most are one-pan dishes, and several are built around things you probably already have — eggs, rice, noodles and whatever is in the fridge.
All 31 recipes
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.
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.
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).
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.
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.
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.
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.
Buttermilk Pancakes
Tall, tangy diner pancakes. The batter should stay lumpy - beating it smooth is what turns pancakes into rubber discs.
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.
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.
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.