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Turon Page, gabon, Abucay (2026)

15/02/2026

Teriyaki Marinade

Ingredients
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1 tsp grated ginger

Instructions
1. Mix all ingredients until sugar dissolves.
2. Marinate chicken, beef, or salmon for 1–4 hours.
3. Cook on grill or stovetop.
4. Boil leftover marinade for 2–3 minutes if using as sauce.

15/02/2026

Garlic Herb Marinade

Ingredients
• ¼ cup olive oil
• 2 tbsp lemon juice
• 3 cloves garlic (minced)
• 1 tsp dried Italian herbs
• ½ tsp salt
• ½ tsp black pepper

Instructions
1. Whisk all ingredients in a bowl.
2. Pour over chicken, fish, or vegetables.
3. Marinate at least 30 minutes (up to 8 hours for chicken).
4. Grill, bake, or pan-cook as desired.

15/02/2026

Pineapple BBQ Pork Skewers

INGREDIENTS
* 1 pound pork tenderloin, cut into 1-inch cubes
* 1 fresh pineapple, cut into 1-inch chunks
* 1 red onion, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1/2 cup BBQ sauce
* 2 tablespoons olive oil
* 1 tablespoon soy sauce
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper

Instructions

1. Preheat grill to medium heat.

2. In a large bowl, combine pork, pineapple, red onion, and green bell pepper.

3. In a small bowl, whisk together BBQ sauce, olive oil, soy sauce, garlic powder, and black pepper.

4. Pour BBQ sauce mixture over the pork and vegetables, tossing to coat evenly.

5. Thread the pork and vegetables onto skewers, alternating ingredients.

6. Grill skewers for 15-20 minutes, turning occasionally, until pork is cooked through and vegetables are tender.

7. Brush with remaining BBQ sauce during the last few minutes of grilling, if desired.

8. Serve hot.

15/02/2026

Dak-kkochi (Korean Sweet and Spicy Chicken Skewers)

Ingredients
Chicken:
* 3 tablespoons rice wine
* 1 1/2 tablespoons soy sauce
* 3 cloves garlic peeled and minced
* 1 teaspoon freshly grated ginger
* 1 green onion white and light green parts minced
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds boneless, skinless chicken thighs cut into 1 inch pieces
* 3 Daepa Big Korean green onions, white and light green parts cut into 1 inch pieces
Sweet Glaze:
* 1/4 cup soy sauce
* 2 tablespoons honey
* 1 garlic clove peeled and minced
* 1 tablespoon water
* 1/2 tablespoon cornstarch
Spicy Glaze:
* 2 tablespoons ketchup
* 1 tablespoon gochujang
* 1 tablespoon honey
* 1/2 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1 garlic clove peeled and minced

Instructions

To prepare the chicken:
1. In a large bowl, combine the rice wine, soy sauce, garlic, ginger, green onion, and black pepper.

2. Toss in the chicken pieces until well coated. Cover the bowl and refrigerate for at least 2 hours to overnight.

3. If using wooden skewers, soak in water for at least 30 minutes before assembling.

To prepare the sweet glaze:

1. In a small saucepan, combine the soy sauce, honey, and garlic over medium low heat.

2. In a small bowl, whisk together the water and cornstarch.

3. Once the sauce is simmering, stir in the cornstarch with water.

4. Continue to cook until slightly thickened. Remove from heat and set aside.

To prepare the spicy glaze:
1. In a medium bowl, whisk together the ketchup, gochujang, honey, soy sauce, sesame oil, and garlic. Set aside.

To assemble and cook:

1. Assemble the marinated chicken on the skewers with the Daepa pieces. I assembled them 1 piece chicken, 1 piece Daepa, 2 chicken, 1 Daepa, and 1 chicken.

2. Place an indoor or outdoor grill over medium heat.

3. Once heated, add the chicken skewers, in batches if needed, and grill the chicken on each side until cooked through.

4. During the last minute of cooking, brush half of the skewers on each side with the sweet glaze and the other half with the spicy glaze.

5. Serve immediately.

11/02/2026

Bulalo

Ingredients
* 3 pounds Bone-in beef shanks
* Cold water as needed
* 1 large Onion peeled and quartered
* 2 tablespoons Fish sauce
* 1 tablespoon Whole peppercorns
* 2 ears Corn husked and cut in halves
* 1 bunch Pechay bok choy, leaves separated
* 2 Green onions trimmed and cut into halves
* Salt to taste

Dipping Sauce
* Fish sauce to taste
* Calamansi juice to taste
* Thai chili peppers chopped

Instructions
1. Place the beef shanks in a large, heavy-bottomed pot and pour in enough cold water to fully submerge the meat. Bring the pot to a rolling boil over medium-high heat. Once it reaches a boil, drain the beef and rinse it thoroughly under cold running water to remove any scum and impurities. Discard the cloudy water and rinse the pot clean.
2. Return the cleaned beef shanks to the pot and again cover with fresh cold water. Bring to a gentle boil, diligently skimming off any froth or impurities that rise to the surface. Once the broth is clear, add the quartered onion, fish sauce, and whole peppercorns.
3. Lower the heat, cover the pot partially, and allow the broth to simmer at a bare bubble for about 1½ to 2 hours. The beef should become tender and flavorful, yet still hold its shape without falling apart.
4. When the meat is tender, add the halved corn pieces and continue to simmer for another 10 to 15 minutes, until the corn is cooked through and sweet.
5. Introduce the pechay and green onions to the pot, letting them wilt and soften gently in the broth for about 2 to 3 minutes.
6. Season the broth with salt according to your preference. Serve the Bulalo piping hot, accompanied by a small bowl of fish sauce mixed with calamansi juice and chopped Thai chili peppers for dipping.

11/02/2026

Tinolang Tahong

Ingredients
* 1 lb mussels tahong, cleaned
* 2 cups Pechay or hot pepper leaves
* 3 thumbs ginger julienned
* 1 piece onion sliced
* 5 cloves garlic pounded
* 1 1/2 teaspoons salt or 3 tbsp fish sauce
* 1/2 teaspoon ground black pepper
* 3 cups water
* 2 tablespoons cooking oil
* 2 pieces long green pepper

Instructions
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil. Cook for 5 minutes.
5. Put-in the Pechay or hot pepper leaves and long green chili. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.

Serve and enjoy

11/02/2026

Chicken Tinola

Ingredients
* 3 lbs. chicken cut into serving pieces
* 2 green papaya wedged
* 1 ½ cup malunggay leaves
* 1 cup hot pepper leaves
* 5 cloves garlic crushed and chopped
* 1 onion chopped
* 3 thumbs ginger julienne
* 2 pcs Chicken Cubes
* 1 quart rice wash
* 1 quart water
* 2 tablespoons fish sauce
* Ground black pepper to taste optional

Instructions
1. Heat cooking oil in a cooking pot. Sauté garlic, onion, and ginger until the onion softens.
2. Add the chicken. Continue sautéing for 2 minutes or until it turns light brown in color.
3. Pour 2 tablespoons of fish sauce. Stir.
4. Add the rice wash into the cooking pot. Let it boil. Simmer for 10 minutes.
5. Add water as needed. Let it boil.
6. Put the green papaya wedges into the pot. Continue to simmer for 15 to 20 minutes.
7. Add Chicken Cubes. Stir. Season with ground black pepper (this is optional). Turn off the heat and then add the hot pepper leaves and malunggay leaves into the cooking pot. Cover for 2 minutes to let the residual heat cook the green veggies.
8. Serve and enjoy!

11/02/2026

Crispy Buttermilk Fried Chicken Tenders

INGREDIENTS
* 500 g chicken tenders (or chicken breast cut into strips)
* 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice, rested 10 min)
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ tsp cayenne pepper (optional, for heat)
* 1 tsp salt
* ½ tsp black pepper
* 1 ½ cups (190 g) all-purpose flour
* 1 cup (100 g) crushed cornflakes or panko breadcrumbs (for extra crunch)
* 1 tsp paprika
* 1 tsp garlic powder
* ½ tsp baking powder
* Salt & pepper to taste
* Vegetable oil (enough to deep fry, about 2–3 cups depending on pan size)

INSTRUCTIONS
1. In a large bowl, mix buttermilk with garlic powder, onion powder, paprika, cayenne, salt, and pepper.
2. Add chicken tenders, ensuring they are fully coated.
3. Cover and refrigerate for at least 2 hours (overnight for best flavor).
4. In another bowl, mix flour, crushed cornflakes, paprika, garlic powder, baking powder, salt, and pepper.
5. Remove chicken from marinade, letting excess drip off.
6. Dredge each tender in the flour mixture, pressing firmly to coat well.
7. Place on a tray and let rest for 10 minutes (helps coating stick).
8. Heat oil in a deep pan to 175°C (350°F).
9. Fry chicken tenders in batches for 5–6 minutes until golden brown and crispy.
10. Place on a wire rack or paper towel to drain excess oil.
11. Serve hot with ranch dressing, honey mustard, or your favorite dipping sauce.

11/02/2026

Chicken Shawarma with Yogurt Marinade

📌INGREDIENTS
✅For the Marinade:
* 5-6 lbs boneless skinless chicken thighs
* 1 large onion thinly sliced
* 1 cup plain unsweetened Greek yogurt
* 1 tbsp ground cumin
* 1 tbsp smoked paprika
* 1 tsp cardamom
* ½ tsp allspice
* 1 tsp coriander
* 2 tsp garlic powder
* 1 tsp onion powder
* 3 tsp kosher salt
* ½ tsp black pepper
* 1 lemon juiced
* ¼ cup olive oil

📌INSTRUCTIONS
✅Marinate the Chicken:
1. In a large bowl, combine all the spices, lemon juice, olive oil, sliced onion, and Greek yogurt.
2. Add the chicken thighs and mix well, ensuring each piece is evenly coated.
3. Cover and refrigerate for at least 3 hours, preferably overnight, for maximum flavor.

✅Cook the Chicken:
1. Preheat the oven to 400°F.
2. Lightly oil a vertical skewer pan (or a roasting rack in a baking dish).
3. Stack the marinated chicken thighs onto the skewer, pressing them down tightly.
4. Bake for 30 minutes, checking for browning on top. If needed, cover with aluminum foil to prevent burning.
5. Check the internal temperature using a meat thermometer. If the chicken hasn’t reached 165°F, continue cooking for another 20 minutes, checking periodically.
6. Once fully cooked, remove from the oven and let rest for 5 minutes.
7. Slice thinly and serve with pita, rice, or salad.

10/02/2026

Smoky Grilled Squid

Ingredients
* 1 lb fresh squid (cleaned, tubes and tentacles)
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1 tbsp lemon juice (plus wedges for serving)
* 1 tsp salt
* ½ tsp black pepper
* Optional: chili flakes and chopped parsley for garnish

Instructions
1. Clean and Score the Squid. If your squid isn’t pre-cleaned, don’t panic – it’s easier than it looks. Remove the quill (that clear plastic-looking cartilage), pull out the innards, and rinse thoroughly. Keep both the tubes and tentacles. Lightly score the tubes in a crosshatch pattern. This not only helps them stay flat on the grill but also lets the marinade soak in better. Think of it as creating flavor channels.

2. Marinate Briefly. Whisk together olive oil, garlic, lemon juice, salt, and pepper in a bowl. Toss in the squid and let it marinate for about 10–15 minutes. That’s just enough time for the flavors to pe*****te without the acid in the lemon juice toughening the meat. If you’re in a spicy mood, sprinkle in chili flakes – squid handles heat beautifully.

3. Preheat the Grill. Crank up your grill to medium-high heat. Oil the grates lightly – squid sticks easily, and you don’t want to lose those perfect tentacles to the fire gods. Pro tip: If you’re grilling outdoors, a mesh grill basket works wonders for delicate seafood. Indoors, a cast-iron grill pan delivers solid results too.

4. Grill Fast and Hot. Here’s the golden rule of squid: cook it fast or cook it long. Anything in between equals rubber. For this recipe, we’re going fast. Grill the squid 1–2 minutes per side — just until it turns opaque and gets those beautiful char marks. You’ll see the tubes curl slightly and the tentacles crisp up. That’s your cue. Get it off the heat. Overcooked squid isn’t tragic, but it’s definitely chewy – and we’re aiming for melt-in-your-mouth, not bubble gum.

5. Finish and Serve. Drizzle the grilled squid with a bit more olive oil and lemon juice, then top with chopped parsley. A pinch of flaky sea salt brings it all together. Serve immediately!

10/02/2026

Crispy Fried Calamari Rings

INGREDIENTS
* ½ pound raw calamari rings
* ½ teaspoon salt
* ⅛ teaspoon freshly ground black pepper
* 1 teaspoon garlic powder
* 1 egg, at room temperature
* ½ cup all-purpose flour
* 1 cup panko breadcrumbs
* 2 cups frying oil

INSTRUCTIONS
1. In a large bowl, combine ½ pound raw calamari rings with ½ teaspoon salt, ⅛ teaspoon freshly ground black pepperand 1 teaspoon garlic powder. Toss to coat evenly.

2. In one shallow dish, place ½ cup all-purpose flour. In another shallow dish, whisk 1 egg to combine well. In a third shallow dish, place 1 cup panko breadcrumbs.

3. Dredge the calamari rings in the flour, shaking off any excess. Dip each ring in the beaten egg, allowing any excess to drip off. Finally, coat the rings completely in the panko breadcrumbs, gently pressing to ensure they adhere.

4. Heat 2 cups frying oil (or as needed) in a medium skillet, saucepan or deep fryer to 350°F (175°C). You can use a thermometer to monitor the temperature.

5. Working in batches, carefully add the breaded calamari rings to the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy calamari. Using tongs or a slotted spoon, carefully remove the cooked calamari rings from the oil and transfer them to a plate lined with paper towels to drain excess oil.

6. Serve immediately with your favorite dipping sauces like ketchup, tartar sauce, spicy aioli or barbecue sauce.

10/02/2026

Spicy Thai Squid

Ingredients
* 2 to 3 tablespoons neutral cooking oil
* 2 shallots, peeled and thinly sliced
* 6 garlic cloves, peeled and minced
* 3 Thai chilies, stemmed and finely chopped (reduce for less heat)
* 100g maitake mushrooms, torn into pieces (or substitute with shiitake or button mushrooms)
* 450g cleaned squid, bodies cut into rings and tentacles left whole or halved
* 2 teaspoons quality fish sauce
* 2 tablespoons soy sauce
* 1 tablespoon brown sugar
* 1 teaspoon toasted sesame oil
* 60ml water
* 1 cup fresh Thai basil leaves

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 to 4 minutes until golden. Toss in the garlic and chilies, cooking for another minute until fragrant. Transfer this mixture to a bowl and set aside. Pro tip: Keep an eye on the garlic—it can burn quickly!

2. In the same skillet, add a splash more oil if needed and crank up the heat to high. Throw in the mushrooms and sauté for 3 to 4 minutes until they’re crispy and golden. Remove them and add them to the bowl with the aromatics. The mushrooms should look almost caramelized—this adds depth to the dish.

3. Return the skillet to high heat and add a bit more oil if necessary. Lay the squid rings in a single layer, ensuring they don’t overcrowd the pan. Cook for about 3 minutes until they start to brown. Transfer them to the bowl with the other ingredients. Repeat with the tentacles if needed. Remember, squid cooks fast, so don’t walk away!

4. Lower the heat to medium and pour in the fish sauce, soy sauce, brown sugar, sesame oil, and water. Stir everything together and let it simmer for 2 minutes until the sauce thickens slightly. The aroma at this stage is heavenly—sweet, salty, and umami all rolled into one.

5. Return the squid, mushrooms, and aromatics to the skillet. Stir everything to coat in the sauce. Finally, toss in the Thai basil leaves and stir-fry for 1 to 2 minutes until they wilt slightly. Chef’s tip: Add the basil last to preserve its vibrant color and flavor.

6. Serve the Spicy Thai Squid immediately over steamed rice. Garnish with extra basil leaves if you’re feeling fancy. This dish is best enjoyed fresh, while the flavors are still popping.

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