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Jhunbitzz, Binondo (2026)

31/07/2026

Beef Soup with Tofu and Tomato Recipe

Ingredients:

- 1 lb beef, thinly sliced (e.g., sirloin or flank steak)
- 1 block (14 oz) firm or extra-firm tofu, cubed
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (or fresh tomatoes)
- 1 cup beef broth
- 1/2 cup kimchi, chopped (optional, but adds a nice tang)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes (or to taste)
- 1/4 cup chopped green onions, for garnish
- Salt and pepper to taste

Instructions:

1. Prepare the beef:
Season the beef slices with salt and pepper.

2. Sauté aromatics:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.

3. Brown the beef:
Add the beef to the pot and cook until browned, about 5-7 minutes. Don't overcrowd the pot; work in batches if necessary.

4. Add remaining ingredients:
Stir in the crushed tomatoes, beef broth, kimchi (if using), soy sauce, brown sugar, and red pepper flakes. Bring to a simmer.

5. Simmer:
Reduce heat to low, cover, and simmer for 20 minutes, or until the beef is tender.

6. Add tofu:
Add the cubed tofu to the soup and simmer for another 5-10 minutes, or until heated through.

7. Season and serve:
Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.

Enjoy your delicious and hearty Tomato Beef Tofu Soup!

27/07/2026

Papaya and Clam Soup Recipe

Ingredients:

- 1 medium-sized green papaya, peeled, seeded, and sliced
- 500g fresh clams, scrubbed
- 4 cups water
- 1 inch ginger, sliced
- 1 clove garlic, minced
- Salt to taste
- Chopped green onions for garnish

Instructions:

1. Prepare the clams:
Soak the clams in salted water for about 30 minutes to help them release any sand. Rinse thoroughly.

2. Sauté aromatics:
In a pot, sauté the minced garlic and ginger slices until fragrant.

3. Add water and papaya:
Pour in the water and add the sliced green papaya. Bring to a boil.

4. Simmer:
Reduce heat and simmer until the papaya is tender, about 10-15 minutes.

5. Add clams:
Add the clams and cook until they open, about 5-7 minutes. Discard any clams that do not open.

6. Season:
Season with salt to taste.

7. Garnish and serve:
Garnish with chopped green onions and serve hot.

Tips and Variations:

- For a richer flavor, you can add chicken or vegetable broth instead of water.
- A dash of white pepper can enhance the soup's aroma.
- Other vegetables like spinach or bok choy can be added for extra nutrients.

26/07/2026

Stir-Fried Broccoli, Egg & Tomato Recipe

Ingredients

Main:

- 3 large eggs
- 1 medium head broccoli (cut into small florets)
- 2 ripe tomatoes (cut into wedges)
- 2 garlic cloves (minced, optional)

Seasoning:

- ½ tsp salt
- 1 tsp sugar (cuts tomato acidity)
- 1 tbsp soy sauce
- Pinch of black pepper
- 1 tbsp cooking oil
- 2 tbsp water (for softer sauce)

Simple Steps

1. Prep broccoli:
Blanch florets in boiling water for 1 min, then drain well — keeps it bright green and cooks faster later.

2. Cook eggs:
Whisk eggs with a pinch of salt. Heat oil, pour in eggs, scramble until just set, then scoop out and set aside.

3. Sauté tomatoes:
In the same pan, add a little more oil if needed. Cook tomatoes over medium heat until soft and juicy, pressing lightly to release liquid. Add sugar and stir well.

4. Combine:
Add garlic (if using) and broccoli, stir-fry 1 min. Put eggs back in, add soy sauce, pepper and water. Toss gently for 1 more min until everything is coated evenly.

5. Serve: Enjoy hot with rice!

22/07/2026

Beef with Coriander and Chili Stir-Fry Recipe

Yields: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

- 1 lb beef sirloin, thinly sliced against the grain
- 1 cup fresh coriander, roughly chopped
- 2-3 small green chilies, thinly sliced (adjust to your spice preference; remove seeds for less heat)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, adds umami)
- 1 tablespoon Shaoxing rice wine (optional, adds depth of flavor; substitute dry sherry)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: 1/4 cup beef broth

Instructions:

1. Marinate the beef:
In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, salt, and pepper. Marinate for at least 15 minutes (longer is better).

2. Prepare the sauce:
In a small bowl, whisk together the remaining soy sauce, oyster sauce (if using), rice wine (if using), and the remaining cornstarch. If using beef broth, add it to the sauce.

3. Stir-fry:
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through but still tender, about 3-5 minutes. Remove from the wok and set aside.

4. Sauté aromatics:
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.

5. Add chilies and coriander:
Add the sliced green chilies and most of the chopped coriander (reserve some for garnish). Stir-fry for 1-2 minutes until the chilies are slightly softened.

6. Combine and simmer:
Return the cooked beef to the wok. Pour the sauce over the beef and vegetables. Stir well to combine and coat everything evenly. Simmer for 1-2 minutes, or until the sauce has thickened slightly.

7. Finish: Stir in sesame oil and remove from heat. Garnish with the reserved coriander. Serve hot with steamed rice.

Enjoy your delicious Beef with Coriander Stir-fry!

21/07/2026

Spicy Cabbage Stir-fry Recipe

Ingredients:

- 1 small head of cabbage (about 1 pound), sliced
- dried red chilies, broken into pieces (adjust to your spice preference)
- 2-3 cloves garlic, minced
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons cooking oil
- Salt to taste
- Optional: a pinch of Sichuan peppercorns for extra flavor

Instructions

1. Prepare the Ingredients:
- Wash and thinly slice the cabbage.
- Break the dried red chilies into smaller pieces, removing some seeds if you prefer less heat.
- Mince the garlic.

2. Make the Sauce:
- In a small bowl, combine the soy sauce, rice vinegar, sugar, and sesame oil. Mix well and set aside.

3. Stir-Fry the Aromatics:
- Heat the cooking oil in a wok or large skillet over high heat.
- Add the dried red chilies and garlic. Stir-fry for about 10-15 seconds until fragrant and the chilies start to darken slightly. Be careful not to burn the garlic.

4. Stir-Fry the Cabbage:
- Add the sliced cabbage to the wok. Stir-fry vigorously for 3-5 minutes, until the cabbage is tender-crisp and slightly wilted.
- If the wok becomes too dry, you can add a tablespoon of water to help steam the cabbage.

5. Add the Sauce:
- Pour the sauce over the cabbage and continue to stir-fry for another 1-2 minutes, ensuring the sauce is evenly distributed and the cabbage is well coated.

6. Season and Serve:
- Taste the cabbage and add salt if needed.
- Remove from heat and transfer to a serving dish.
- Serve hot as a side dish or as part of a larger meal.

20/07/2026

Spicy Kangkong Salad recipe

Ingredients

• 500g fresh water spinach (kangkong)
• 4 cloves garlic, minced
• 2-3 small red chilies, sliced
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• Pinch of salt
• 1 tbsp cooking oil

Steps

1. Prepare the water spinach: Wash thoroughly and trim off tough stems. Blanch in boiling salted water for 30-45 seconds until bright green, then immediately transfer to ice water to retain color and crispness. Drain well and set aside.

2. Make the dressing: Heat cooking oil in a small pan over medium heat. Sauté minced garlic and chilies until fragrant.

3. Combine and season: In a large bowl, mix the blanched water spinach with the hot garlic-chili oil. Add light soy sauce, rice vinegar, sugar, and sesame oil. Toss well to coat evenly; adjust salt if needed.

19/07/2026

Shrimp Scrambled Eggs Recipe

Ingredients:

- Shrimp: 250g (approximately 15-20 medium-sized), peeled and deveined
- Eggs: 4 large
- Green Onions: 2 stalks, chopped (white and green parts separated)
- Garlic: 1 clove, minced (optional, for added flavor)
- Cooking Oil: 1-2 tablespoons (e.g., vegetable, olive, or butter)
- Salt: To taste
- Black Pepper: To taste (freshly ground is recommended)
- Optional: 1 tablespoon milk or cream (for creamier eggs)

Instructions:

1. Prepare Shrimp:
- Gently pat the shrimp dry with paper towels to ensure a good sear.
- Season the shrimp with a pinch of salt and a generous amount of black pepper.

2. Cook Shrimp:
- Heat 1 tablespoon of cooking oil in a non-stick pan over medium-high heat.
- If using, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the seasoned shrimp to the pan. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking to keep them tender.
- Remove the cooked shrimp from the pan and set them aside.

3. Prepare Eggs:
- In a medium bowl, whisk the eggs vigorously with a pinch of salt, a dash of black pepper, and the optional milk or cream until the mixture is well combined and slightly frothy.

4. Scramble Eggs:
- Reduce the heat to medium. Add another 1 tablespoon of cooking oil (or butter) to the same pan.
- Pour the egg mixture into the hot pan. Let it set for a few seconds around the edges without stirring.
- Using a heat-resistant spatula, gently push the cooked edges of the eggs towards the center, tilting the pan to allow any uncooked egg to flow underneath.
- Continue to gently fold and stir until the eggs are soft, creamy, and just set, but still have a slight moistness. Do not overcook to prevent them from becoming dry.

5. Combine & Serve:
- Return the cooked shrimp to the pan with the scrambled eggs.
- Stir in most of the chopped green onions, reserving a small amount for garnish.
- Gently toss everything together to combine.
- Serve immediately, garnished with the remaining green onions and an extra sprinkle of black pepper if desired.

18/07/2026

Beef Stir-Fry with Bell Peppers (Pepper Beef) Recipe

Ingredients

For the beef & marinade

- 500g beef (sirloin, flank, or tenderloin), sliced thinly against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp cooking oil
- ½ tsp black pepper
- 1 tsp ginger, minced (optional)

For the veggies & sauce

- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 small red onion, sliced into wedges/strips
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar (balances saltiness)
- ½ tsp ground black pepper
- 1 tsp cornstarch dissolved in 2 tbsp water (slurry, for thickening)
- 2–3 tbsp cooking oil for frying
- Optional: 1 tsp chili flakes for extra heat

👩‍🍳 Instructions

1. Marinate beef:
Mix sliced beef with soy sauce, cornstarch, oil, and pepper. Let sit for 15–20 mins—this keeps it tender!

2. Prep sauce:
Combine soy sauce, oyster sauce, sugar, and pepper in a small bowl; set aside.

3. Sear beef:
Heat oil in a wok/pan over high heat. Fry beef in batches (don’t overcrowd!) for 1–2 mins until browned but not fully cooked. Scoop out and set aside.

4. Cook veggies:
Add a little more oil if needed. Sauté garlic until fragrant, then add onions and bell peppers. Stir-fry for 1–2 mins—keep them crisp-tender!

5. Combine:
Return beef to the pan. Pour in the sauce mixture, toss well. Add cornstarch slurry, stir quickly until sauce thickens and coats everything evenly (30 secs).

6. Serve immediately over hot steamed rice!

14/07/2026

Stir-fried Asparagus with Mushrooms Recipe

Ingredients:

- 1 pound (approximately 450g) asparagus, trimmed and cut into 1-2 inch pieces
- 8 ounces (approximately 225g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil (such as vegetable or canola oil)
- Salt and pepper to taste
- Optional garnish: sesame seeds, chopped green onions

Instructions:

1. Prepare the Vegetables:
- Wash and trim the asparagus. Cut into 1-2 inch pieces.
- Clean the mushrooms and slice them. If using shiitake mushrooms, remove the stems.
- Mince the garlic.

2. Stir-Fry:
- Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat.

- Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

- Add the sliced mushrooms to the wok and stir-fry until they are tender and slightly browned, about 5-7 minutes.

3. Add Asparagus and Sauce:
- Add the asparagus to the wok with the mushrooms. Stir-fry for another 3-5 minutes until the asparagus is crisp-tender.

- In a small bowl, mix together the soy sauce, oyster sauce (if using), and sesame oil.

- Pour the sauce over the vegetables in the wok. Stir-fry for another 1-2 minutes until everything is well combined and heated through.

4. Season and Serve:
- Season with salt and pepper to taste.

- Transfer the Stir-fried Asparagus with Mushrooms to a serving plate.

- Garnish with sesame seeds and chopped green onions (if desired).

- Serve hot as a side dish or over rice.

13/07/2026

Delicious Filipino Pork Adobo recipe

Ingredients:

-1kg pork belly cubed
-7 tablespoons soy sauce
-4 tablespoons white vinegar
-1 can Sprite or similar soda
-1 piece onion minced
-5 pieces dried bay leaves
-1.5 teaspoons whole peppercorn
-5 cloves garlic crushed
-125 g water
-3 tablespoons cooking oil

Procedure:
1. In a large bowl, combine soy sauce and Sprite with the pork belly. Mix well. Cover the bowl and refrigerate. Let the pork marinate for at least 6 hours.
2. Using a kitchen sieve, drain the marinade out of the bowl. Set it aside.
3. Heat oil in a cooking pot
4. Once the oil becomes hot, saute garlic until light brown
5. Add onion. Continue to saute until soft
6. Add pork belly. Stir and cook until light brown
7. Pour the marinade (Sprite and soy sauce). Cover the pot and let boil.
8. Add whole peppercorn and dried bay leaves. Cover the pot and continue to cook for 30 minutes in medium heat.
9. Pour vinegar into the pot. Let the liquid re-boil. Stir. Cover and cook for 25 to 30 minutes. Note: add water if needed.
10. Transfer to a serving plate. Serve with rice.

Jhunbitzz

31/07/2026

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