Daily dose of cooking

11/08/2025

Basic Ingredients for Meat Patties
-Ground meat (beef, chicken, pork, lamb, or a mix) as the main protein
-Onions (finely chopped or grated) for flavor and moisture
-Garlic and herbs like parsley, thyme, or cilantro to enhance taste
-Spices such as salt, black pepper, paprika, cumin, or curry powder depending on regional preferences
-Binders like eggs and breadcrumbs to help hold the patty together😍😍😍😍😍




゚viralシfypシ゚viralシ

29/06/2025

26/06/2025

🥭 Grilled Chicken Mango Salad

Ingredients:

1 grilled chicken breast, sliced

1 cup diced mango

1 cup cherry tomatoes or chopped tomatoes

1 avocado, diced

2 cups mixed greens (spinach, arugula, etc.)

1 tbsp olive oil

Salt & pepper to taste

Instructions:

1. Grill chicken with olive oil, salt, and pepper.

2. Toss mango, tomatoes, avocado, and greens in a bowl.

3. Top with sliced grilled chicken.

4. Drizzle with extra olive oil or your favorite dressing.

26/06/2025

Pork Humba with pineapple, tausi, and dried banana blossoms is a delicious medley of sweet and savory flavors you'll love with steamed rice! This Visayan version of adobo is easy to make and sure to be a family favorite. The recipe link is in the comments.

2 pounds pork belly, cut into 1-½ inch cubes
¼ cup vinegar
½ cup soy sauce
1 cup pineapple juice
1 tablespoon oil
1 small onion, peeled and sliced thinly
6 cloves garlic, peeled and minced
1 teaspoon peppercorns
2 bay leaves
1 can (6 ounces) tausi (salted black beans), drained and rinsed
1 cup pineapple chunks
1 package (1 ounce) dried banana blossoms
1 tablespoon brown sugar
salt to taste

Combine pork, vinegar, soy sauce, and pineapple juice in a bowl. Marinate in the refrigerator for about 30 minutes. Drain the meat from the marinade, reserving the liquid.

Heat oil in a wide pot over medium heat. Add onions and garlic and cook, stirring occasionally, until softened. Add pork belly and cook, stirring occasionally, until lightly browned.

Add reserved marinade and boil without stirring for about 2 to 3 minutes. Add peppercorns and a bay leaf. Add tausi, pineapple chunks, and banana blossoms. Stir to combine.

Lower the heat, cover, and simmer until the pork is tender.
Add brown sugar and stir until dissolved. Season with salt to taste. Continue to cook until the liquid is reduced and begins to render fat. Serve hot.

26/06/2025

No Bake Bibingkang Malagkit

Ingredients
1/2 kilo Malagkit rice (glutinous rice or sticky rice)
2 cups coconut milk (I used coco mama fresh coconut milk)
1 cup white sugar
1⁄2 tsp. salt
3 cups water (for cooking the sticky rice)

FOR LATIK TOPPING
1 1⁄2 cup coconut milk (I used coco mama fresh coconut milk)
1 1⁄2 cup dark brown sugar (adjust as needed) the darker the color, the better
1⁄2 tsp. salt to balance sweetness

Directions
Wash the glutinous rice. Drain. Then add 3 cups water to cook with. Cook in rice cooker or cook in medium heat (just like how you cook regular rice). When cooked, set aside.
In a large pan, combine coconut milk and sugar. Stir until the sugar is completely dissolved. Then cook in medium heat until the mixture becomes thicker. Stir occasionally.
Once the mixture is thicker, add salt and cooked glutinous rice. Mix well until combined. Cook until the sauce dried up and the rice becomes sticky. Stir occasionally.
When the glutinous rice becomes sticky and hard to stir, it’s ready. Transfer to a dish or container lined with banana leaf or greased with oil. Flatten the top using spatula. Set aside while cooking the latik topping.
FOR LATIK TOPPING: In a pan, put the coconut milk. Cook in low heat until it starts to curdle. Stir occasionally.
After a few minutes, the coconut milk starts to curdle and the oil starts to separate. Add the brown sugar. Stir until completely dissolved. Cook in low heat until thickened while continuously stirring.
When the latik sauce is thickened, add salt to balance the sweetness.
When the latik sauce becomes thick and sticking to the spatula, it’s ready. Remove from heat then pour immediately on the top of the cooked malagkit. Smoothen while it still hot. Grease the spatula with oil to avoid sticking to it while smoothening the top.
Let it cool a little for the topping to set before serving. ENJOY!

02/06/2025

Pan-fried Chicken wings Recipe

Ingredients:

- Chicken Wings: 2 lbs (about 12-15 wings, separated into drumettes and flats)
- Soy Sauce: 3 tablespoons
- Honey: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced (optional)
- Sesame Oil: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Vegetable Oil: 2 tablespoons

Instructions:

1. Marinate: In a bowl, combine the chicken wings with soy sauce, honey, rice vinegar, garlic, ginger (if using), sesame oil, and black pepper. Mix well to ensure the wings are evenly coated. Marinate for at least 30 minutes, or preferably longer (up to 2 hours in the refrigerator).
2. Pan-fry: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken wings in a single layer (you may need to do this in batches, depending on the size of your pan).
3. Cook: Cook the wings for about 5-7 minutes per side, until they are golden brown and cooked through. Do not overcrowd the pan. If necessary, cook in batches to ensure even browning.
4. Glaze: Once the wings are cooked, reduce the heat to medium-low. Tilt the pan slightly and spoon some of the accumulated juices over the wings to create a glaze. Cook for another 2-3 minutes, allowing the glaze to caramelize.
5. Serve: Remove the wings from the pan and serve immediately.

Tips and Variations:

- Add Spice: For spicier wings, add a pinch of red pepper flakes or some chili garlic sauce to the marinade.
- Different Sweeteners: Maple syrup or brown sugar can be substituted for some or all of the honey.
- Crispy Wings: To achieve extra crispy skin, pat the chicken wings dry with paper towels before marinating and cooking. You can also increase the cooking time slightly.

Enjoy your delicious pan-fried chicken wings!