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Taste Recipe, Manila (2026)

14/08/2026

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1. Teriyaki Sauce

Ingredients

1/4 cup soy sauce
2 tbsp mirin
2 tbsp brown sugar
1 tbsp honey
1 tsp grated ginger
1 clove garlic, minced

Instructions

First, combine the soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic in a small saucepan. Then, place over medium heat and stir continuously until the sugar completely dissolves. Next, bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened and glossy. Finally, remove from the heat and allow to cool before using as a glaze, marinade, or dipping sauce.

3 Pro Tips

• Simmer gently to prevent the sauce from becoming bitter.
• Fresh ginger gives the best flavor.
• Cool completely for a thicker consistency.

How Long It Lasts & Proper Storage

Store in an airtight container in the refrigerator for up to 2 weeks.
Do not leave at room temperature for more than 2 hours.

Optional Variation

Add 1 tsp sesame oil for a richer Asian-style flavor.

2. BBQ Sauce

Ingredients

1 cup ketchup
1/4 cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp garlic powder

Instructions

First, combine all ingredients in a small saucepan and whisk until smooth. Then, cook over medium-low heat for 10–12 minutes, stirring frequently to prevent scorching. Next, continue simmering until the sauce becomes thick, glossy, and well blended. Finally, remove from the heat and cool before using on grilled meats, burgers, or ribs.

3 Pro Tips

• Simmer slowly for deeper flavor.
• Adjust sweetness with extra brown sugar if desired.
• Let the sauce rest for 30 minutes before serving.

How Long It Lasts & Proper Storage

Store refrigerated in a sealed container for up to 3 weeks.
Do not freeze if used frequently for dipping.

Optional Variation

Add 1 tsp hot sauce for a spicy BBQ version.

3. Alfredo Sauce

Ingredients

2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Instructions

First, melt the butter in a saucepan over medium heat and sauté the garlic for 30 seconds until fragrant. Then, pour in the heavy cream and cook for 2–3 minutes without boiling. Next, gradually add the Parmesan cheese while stirring continuously until fully melted and smooth. Finally, season with salt and black pepper and serve immediately over pasta.

3 Pro Tips

• Use freshly grated Parmesan for a smoother sauce.
• Avoid high heat to prevent separation.
• Stir constantly while adding cheese.

How Long It Lasts & Proper Storage

Store in the refrigerator for up to 3 days.
Reheat gently over low heat while stirring.

Optional Variation

Add cooked mushrooms for extra flavor.

4. Cheese Sauce

Ingredients

2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp paprika

Instructions

First, melt the butter in a saucepan over medium heat and whisk in the flour until smooth. Then, gradually add the milk while whisking continuously until the mixture thickens, about 3–4 minutes. Next, add the cheddar cheese, salt, and paprika and stir until completely melted and creamy. Finally, serve warm over fries, nachos, vegetables, or sandwiches.

3 Pro Tips

• Add milk slowly to avoid lumps.
• Use freshly shredded cheese for smoother melting.
• Keep heat low once cheese is added.

How Long It Lasts & Proper Storage

Store refrigerated for up to 4 days.
Reheat over low heat with a splash of milk.

Optional Variation

Add diced jalapeños for a spicy version.

5. Sweet Chili Sauce

Ingredients

1/2 cup sweet chili sauce
1 tbsp rice vinegar
1 tsp soy sauce
1 clove garlic, minced
1/2 tsp sesame oil
1 tsp lime juice

Instructions

First, combine the sweet chili sauce, rice vinegar, soy sauce, garlic, sesame oil, and lime juice in a small bowl. Then, whisk thoroughly until smooth and well combined. Next, let the mixture rest for 10 minutes to allow the flavors to blend. Finally, serve as a dipping sauce for fried foods, seafood, or grilled meats.

3 Pro Tips

• Fresh lime juice brightens the flavor.
• Let the sauce rest before serving.
• Mince the garlic very finely for a smoother texture.

How Long It Lasts & Proper Storage

Store refrigerated for up to 1 week in a sealed container.

Optional Variation

Add 1 tsp finely chopped red chili for extra heat.

6. Garlic Butter Sauce

Ingredients

1/2 cup butter
4 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp red pepper flakes

Instructions

First, melt the butter in a small saucepan over low heat. Then, add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Next, stir in the lemon juice, parsley, salt, and red pepper flakes and cook for another minute. Finally, remove from the heat and serve warm over seafood, pasta, vegetables, or bread.

3 Pro Tips

• Do not brown the garlic to keep the flavor mild.
• Use fresh parsley for the best aroma.
• Serve immediately while warm and silky.

How Long It Lasts & Proper Storage

Store refrigerated for up to 5 days.
Reheat gently over low heat before serving.

Optional Variation

Add 2 tbsp grated Parmesan cheese for a richer finish.

14/08/2026

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Malunggay Pandesal

Ingredients

500 g all-purpose flour (about 4 cups)
60 g evaporated milk (1/4 cup)
60 g condensed milk (1/4 cup)
25 g malunggay powder (1/4 cup)
50 g brown sugar (1/4 cup)
50 g white sugar (1/4 cup)
7 g instant yeast (2 1/4 tsp)
1 tsp salt
1 large egg
240 ml warm milk (1 cup)
60 g unsalted butter, softened (1/4 cup)
100 g bread crumbs (1 cup, for coating)

Instructions

First, combine the warm milk, instant yeast, and 1 tbsp of the white sugar in a mixing bowl and let it stand for 5–10 minutes until foamy. Then add the egg, evaporated milk, condensed milk, softened butter, remaining sugars, salt, malunggay powder, and flour, and mix until a dough forms. Knead for 10–12 minutes until smooth, soft, and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. Next, divide the dough into 12–16 equal portions, shape into smooth balls, roll each piece in bread crumbs, and arrange on a lined baking tray. Cover and let rise again for 30–45 minutes until puffy. Finally, bake in a preheated oven at 180°C for 15–18 minutes or until lightly golden and the tops spring back when gently pressed. Allow the pandesal to cool slightly before serving warm.

3 Pro Tips

• Sift the malunggay powder with the flour to ensure even distribution and a smoother dough texture.
• Avoid adding too much flour during kneading to keep the pandesal soft and fluffy.
• For a richer flavor, brush the hot pandesal lightly with melted butter immediately after baking.

How Long It Lasts & Proper Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days and reheat before serving.
Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temperature and warm before eating.

Optional Variation

For Cheese Malunggay Pandesal, place a small cube of cheddar cheese in the center of each dough ball before shaping and coating with bread crumbs.

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1. Orange Juice

Ingredients

4 large oranges
1 tbsp honey (optional)
1/2 cup cold water
4–5 ice cubes

Instructions

First, peel the oranges and remove as many seeds as possible. Then, place the orange segments, cold water, and honey (if using) into a blender and blend on high speed for 1–2 minutes until smooth. Next, strain the juice through a fine-mesh sieve if you prefer a smoother texture. Finally, pour into a glass filled with ice cubes and serve immediately while chilled.

3 Pro Tips

• Use chilled oranges for a naturally colder drink.
• Strain twice for an extra-smooth juice.
• Add honey only after tasting the sweetness of the fruit.

How Long It Lasts & Proper Storage

Best consumed immediately.
Store in the refrigerator for up to 24 hours in an airtight container.

Optional Variation

Add 1 tsp lemon juice for a brighter citrus flavor.

2. Apple Juice

Ingredients

2 large apples (red or green)
1 tbsp lemon juice
1/2 cup cold water
4–5 ice cubes

Instructions

First, wash and core the apples, then cut them into chunks. Then, blend the apples, lemon juice, and cold water for 1–2 minutes until completely smooth. Next, strain through a fine sieve or cheesecloth if desired. Finally, pour over ice cubes and serve cold.

3 Pro Tips

• Use sweet apples for a naturally sweeter juice.
• Lemon juice helps prevent browning.
• Chill before serving for the best flavor.

How Long It Lasts & Proper Storage

Store refrigerated for up to 24 hours.
Shake well before drinking.

Optional Variation

Add a small piece of ginger before blending.

3. Mango Juice

Ingredients

2 ripe mangoes
1 tbsp lemon juice
1/2 cup cold water
4–5 ice cubes

Instructions

First, peel and dice the mangoes. Then, place the mangoes, lemon juice, and cold water in a blender and blend until smooth and creamy. Next, adjust the consistency with a little more water if needed. Finally, pour into a glass over ice cubes and serve immediately.

3 Pro Tips

• Use fully ripe mangoes for maximum sweetness.
• Chill the mangoes beforehand.
• Blend longer for a smoother texture.

How Long It Lasts & Proper Storage

Store in the refrigerator for up to 24 hours.
Keep covered to preserve freshness.

Optional Variation

Add a splash of coconut milk for a tropical twist.

4. Pineapple Juice

Ingredients

2 cups pineapple chunks
1 tbsp honey (optional)
1/2 cup cold water
4–5 ice cubes

Instructions

First, place the pineapple chunks, honey, and cold water into a blender. Then, blend for 1–2 minutes until smooth. Next, strain if preferred for a smoother drink. Finally, pour over ice cubes and serve chilled.

3 Pro Tips

• Use ripe pineapple for better sweetness.
• Freeze some pineapple chunks for extra-cold juice.
• Avoid over-sweetening before tasting.

How Long It Lasts & Proper Storage

Store refrigerated for up to 24 hours.
Stir before serving.

Optional Variation

Add fresh mint leaves while blending.

5. Watermelon Juice

Ingredients

3 cups watermelon cubes
1 tbsp lemon juice
1/2 cup cold water
4–5 ice cubes

Instructions

First, remove any seeds from the watermelon cubes. Then, blend the watermelon, lemon juice, and cold water until smooth. Next, strain if desired, although watermelon juice is usually best served unstrained. Finally, pour into a glass with ice cubes and enjoy immediately.

3 Pro Tips

• Use cold watermelon for best results.
• Do not over-blend to maintain freshness.
• Serve immediately after blending.

How Long It Lasts & Proper Storage

Store refrigerated for up to 24 hours.
Shake or stir before drinking.

Optional Variation

Add a few fresh mint leaves.

6. Grape Juice

Ingredients

2 cups seedless grapes
1 tbsp honey (optional)
1/2 cup cold water
4–5 ice cubes

Instructions

First, wash the grapes thoroughly. Then, blend the grapes, honey, and cold water until smooth. Next, strain through a fine sieve to remove skins and pulp. Finally, pour over ice cubes and serve cold.

3 Pro Tips

• Freeze grapes beforehand for a colder drink.
• Use sweet grapes to reduce added sweeteners.
• Strain well for a smooth finish.

How Long It Lasts & Proper Storage

Store refrigerated for up to 24 hours.
Keep in an airtight bottle or container.

Optional Variation

Add a squeeze of lemon juice for extra freshness.

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Cinnamon Rolls

Ingredients

375 g all-purpose flour (about 3 cups)
60 g brown sugar (about 1/4 cup)
50 g granulated sugar (about 1/4 cup)
7 g active dry yeast (2 1/4 tsp)
1 large egg
120 ml warm milk (1/2 cup)
60 g evaporated milk (1/4 cup)
60 g condensed milk (1/4 cup)
60 g unsalted butter, melted (1/4 cup)
1/2 tsp salt

For the Cinnamon Filling

100 g brown sugar (1/2 cup)
2 tbsp ground cinnamon
30 g unsalted butter, softened (2 tbsp)

For the Cream Cheese Glaze
120 g cream cheese, softened
30 g unsalted butter, softened (2 tbsp)
120 g powdered sugar (1 cup)
1 tsp vanilla extract
2 tbsp milk

Instructions

First, combine the warm milk, yeast, and 1 tbsp of the granulated sugar in a bowl and let it stand for 5–10 minutes until foamy. Then mix in the egg, evaporated milk, condensed milk, melted butter, remaining sugar, salt, and flour, and knead for 8–10 minutes until a smooth and elastic dough forms. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size. Next, roll the dough into a 30 x 40 cm rectangle, spread the softened butter over the surface, and evenly sprinkle the cinnamon and brown sugar mixture. Roll the dough tightly into a log and slice into 10–12 equal pieces. Arrange the rolls in a greased 23 cm baking pan, cover, and let rise again for 30–45 minutes until puffy. Finally, bake in a preheated oven at 175°C for 20–25 minutes or until lightly golden brown and cooked through. Allow the rolls to cool for 10 minutes, then whisk together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spread over the warm rolls before serving.

3 Pro Tips

• Use milk that is warm, not hot (about 38–43°C), to avoid killing the yeast.
• Do not add too much extra flour while kneading; slightly soft dough creates fluffier rolls.
• Spread the glaze while the rolls are still warm so it melts beautifully into the swirls.

How Long It Lasts & Proper Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days and reheat before serving.
Freezer: Freeze unfrosted rolls for up to 2 months. Thaw overnight and warm before glazing.

Optional Variation

For Extra Gooey Cinnamon Rolls, add 60 g chopped pecans or walnuts to the cinnamon filling before rolling the dough.

13/08/2026

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1. Egg and Sardines Meal

Ingredients

1 cup cooked rice
1 can sardines in tomato sauce (155 g)
1 pc egg
1 tsp cooking oil
1/4 tsp salt

Instructions

First, heat the cooking oil in a skillet over medium heat and fry the egg for 2–3 minutes until the whites are set and the yolk reaches your preferred doneness. Then, warm the sardines in tomato sauce in a small pan over medium-low heat for 3–5 minutes until heated through. Next, prepare the cooked rice and place it on a serving plate. Finally, arrange the sardines and fried egg beside the rice and serve immediately.

3 Pro Tips

• Do not overcook the sardines to keep them tender.
• Fry the egg just before serving.
• Use freshly cooked rice for best texture.

How Long It Lasts & Proper Storage

Store leftovers in the refrigerator for up to 2 days.
Reheat thoroughly before serving.

Optional Variation

Add sliced onions while heating the sardines.

2. Tuna Rice Bowl

Ingredients

1 cup cooked rice
1/2 can tuna in water, drained (80 g)
1 tbsp mayonnaise
1 tsp soy sauce
1 tbsp chopped green onions

Instructions

First, combine the drained tuna, mayonnaise, soy sauce, and chopped green onions in a bowl until evenly mixed. Then, warm the cooked rice if needed. Next, place the rice in a serving bowl and spoon the tuna mixture over the top. Finally, garnish with additional green onions and serve immediately.

3 Pro Tips

• Drain the tuna well to avoid a watery mixture.
• Mix gently to keep the tuna flaky.
• Serve while the rice is warm.

How Long It Lasts & Proper Storage

Store the tuna mixture separately in the refrigerator for up to 2 days.
Assemble just before serving.

Optional Variation

Add a soft-boiled egg on top.

3. Hotdog and Egg Rice

Ingredients

1 cup cooked rice
1 pc hotdog, sliced
1 pc egg
1 tsp cooking oil
1/4 tsp salt

Instructions

First, heat the cooking oil in a skillet over medium heat and cook the sliced hotdog for 3–4 minutes until lightly browned. Then, scramble the egg with the salt and cook until just set. Next, place the cooked rice on a serving plate. Finally, arrange the hotdog and scrambled egg beside the rice and serve hot.

3 Pro Tips

• Cook hotdogs until lightly caramelized.
• Avoid overcooking scrambled eggs.
• Serve immediately for best flavor.

How Long It Lasts & Proper Storage

Store refrigerated for up to 2 days.
Reheat before serving.

Optional Variation

Add ketchup on the side.

4. Corned Beef Meal

Ingredients

1 cup cooked rice
1/2 can corned beef (105 g)
1 tsp cooking oil
1 pc small onion, sliced
1/4 tsp black pepper

Instructions

First, heat the cooking oil in a skillet over medium heat and sauté the sliced onion for 2–3 minutes until softened. Then, add the corned beef and black pepper and cook for 5–7 minutes, stirring occasionally until heated through. Next, prepare the cooked rice on a serving plate. Finally, serve the corned beef mixture over or beside the rice.

3 Pro Tips

• Sauté onions until sweet and fragrant.
• Cook the corned beef slightly crispy for more flavor.
• Use freshly ground black pepper.

How Long It Lasts & Proper Storage

Store refrigerated for up to 3 days.
Reheat in a skillet before serving.

Optional Variation

Add diced potatoes while cooking.

5. Chicken Skin Rice

Ingredients

1 cup cooked rice
1/2 cup chicken skin
1 tsp cooking oil
1/4 tsp salt
1/4 tsp garlic powder

Instructions

First, season the chicken skin with salt and garlic powder. Then, heat a skillet over medium heat and cook the chicken skin for 10–12 minutes until golden brown and crispy, stirring occasionally. Next, drain excess oil and prepare the cooked rice. Finally, serve the crispy chicken skin over the rice while hot.

3 Pro Tips

• Cook slowly to render excess fat.
• Drain on paper towels for crispiness.
• Season immediately after cooking.

How Long It Lasts & Proper Storage

Store refrigerated for up to 2 days.
Reheat in an air fryer or oven for best texture.

Optional Variation

Add chili flakes for extra heat.

6. Tokwa Rice Meal

Ingredients

1 cup cooked rice
1/2 cup tokwa, cubed
1 tbsp soy sauce
1 tsp cooking oil
1/4 tsp garlic powder

Instructions

First, pat the tokwa dry and season lightly with garlic powder. Then, heat the cooking oil in a skillet over medium heat and fry the tofu cubes for 5–7 minutes until golden on all sides. Next, drizzle with soy sauce and toss gently for 1 minute. Finally, serve the tokwa over warm cooked rice.

3 Pro Tips

• Dry the tofu before frying.
• Avoid overcrowding the pan.
• Fry until golden for better texture.

How Long It Lasts & Proper Storage

Store refrigerated for up to 3 days.
Reheat in a skillet to maintain texture.

Optional Variation

Add chopped green onions before serving.

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Creamy Filipino Spaghetti

Ingredients

500 g spaghetti pasta
250 g ground pork or ground beef
5 hotdogs, sliced diagonally
1 medium onion, finely minced
3 cloves garlic, minced
250 ml tomato sauce (1 cup)
370 ml evaporated milk (1 can)
200 ml condensed milk (1/2 can)
240 ml fresh milk (1 cup)
100 g cheddar cheese, grated (1 cup)
2 tbsp butter
2 tbsp cooking oil
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

First, cook the spaghetti pasta in a large pot of boiling salted water according to package directions until al dente, then drain and set aside. Then heat the cooking oil and butter in a large skillet over medium heat, sauté the garlic and onion for 2–3 minutes until fragrant, and add the ground pork or beef. Cook for 6–8 minutes until browned and fully cooked. Add the sliced hotdogs and tomato sauce, stirring well, then simmer for 5 minutes. Next, pour in the fresh milk, evaporated milk, and condensed milk, and stir continuously until the sauce becomes smooth and creamy. Season with salt and black pepper, then simmer gently for another 3–5 minutes. Add the cooked spaghetti and half of the grated cheese, tossing until the pasta is evenly coated and creamy. Finally, transfer to a serving platter and sprinkle the remaining cheese on top. Serve warm while the sauce is rich and velvety.

3 Pro Tips

• Use freshly grated cheddar cheese for a smoother melt and better flavor.
• Keep the heat low after adding the milk to prevent the sauce from separating.
• Reserve 120 ml of pasta water and add a little if the sauce becomes too thick.

How Long It Lasts & Proper Storage

Room Temperature: Do not leave out for more than 2 hours.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Store in freezer-safe containers for up to 1 month. Thaw overnight before reheating.

Optional Variation

For an Extra Cheesy Creamy Spaghetti, add 150 g quick-melting cheese along with the cheddar and stir until fully melted into the sauce.

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1. Suman with Hot Chocolate

Ingredients

2 pieces suman (malagkit rice)
100 g tablea (native chocolate) (1 cup, chopped)
240 ml hot water (1 cup)
2 tbsp brown sugar
Pinch of salt

Instructions

First, place the tablea, hot water, brown sugar, and salt in a saucepan over medium heat and whisk continuously until the chocolate is completely melted and smooth. Then, simmer for 5–8 minutes until slightly thickened. Next, warm the suman by steaming for 5 minutes or microwaving briefly until heated through. Finally, serve the hot chocolate alongside the warm suman while still steaming.

3 Pro Tips

• Whisk constantly to prevent lumps.
• Use real tablea for authentic flavor.
• Serve the suman warm for the best texture.

How Long It Lasts & Proper Storage

Hot chocolate can be refrigerated for up to 2 days.
Reheat gently before serving.
Suman can be refrigerated for up to 3 days.

Optional Variation

Add 60 ml evaporated milk for a creamier drink.

2. P**o Maya and Sikwate

Ingredients

3 pieces p**o maya
100 g tablea (native chocolate) (1 cup, chopped)
240 ml hot water (1 cup)
2 tbsp brown sugar
Pinch of salt

Instructions

First, prepare the sikwate by dissolving the tablea in hot water over medium heat while whisking continuously. Then, add brown sugar and salt and simmer for 5–8 minutes until rich and smooth. Next, steam the p**o maya for 5 minutes until warm and soft. Finally, serve the p**o maya with a cup of hot sikwate.

3 Pro Tips

• Use freshly steamed p**o maya.
• Adjust the sugar according to taste.
• Stir continuously while cooking the sikwate.

How Long It Lasts & Proper Storage

Sikwate keeps refrigerated for up to 2 days.
P**o maya keeps refrigerated for up to 3 days.

Optional Variation

Top the p**o maya with grated coconut before serving.

3. Champorado with Tuyo

Ingredients

185 g malagkit rice (1 cup)
480 ml water (2 cups)
50 g tablea, crushed (1/2 cup)
2 tbsp brown sugar
2–3 pieces tuyo, fried
60 ml evaporated milk (optional)

Instructions

First, rinse the malagkit rice and combine it with water in a pot over medium heat. Then, cook for 20–25 minutes, stirring occasionally until the rice becomes soft and porridge-like. Next, add the crushed tablea and brown sugar and continue cooking for 5–8 minutes until thick and glossy. Fry the tuyo until crisp. Finally, serve the hot champorado with fried tuyo and drizzle with evaporated milk if desired.

3 Pro Tips

• Stir frequently to prevent sticking.
• Add water gradually if the porridge becomes too thick.
• Serve immediately while hot.

How Long It Lasts & Proper Storage

Champorado keeps refrigerated for up to 3 days.
Reheat with a splash of water before serving.

Optional Variation

Add condensed milk for a sweeter version.

4. Bibingka and Coffee

Ingredients

1 piece bibingka
240 ml brewed coffee (1 cup)
1–2 tbsp brown sugar
60 ml evaporated milk (optional)

Instructions

First, brew fresh coffee and pour it into a serving cup. Then, stir in brown sugar and evaporated milk if desired. Next, warm the bibingka in a preheated oven at 160°C for 5–7 minutes until heated through. Finally, serve the warm bibingka alongside the hot coffee.

3 Pro Tips

• Warm bibingka before serving.
• Use freshly brewed coffee for better flavor.
• Adjust sweetness to your preference.

How Long It Lasts & Proper Storage

Bibingka keeps for up to 2 days refrigerated.
Coffee is best consumed immediately after brewing.

Optional Variation

Top the bibingka with extra grated cheese.

5. Arroz Valenciana

Ingredients

1 cup arroz valenciana
1 egg, fried
1 slice ripe tomato
Atsara (pickled papaya) on the side

Instructions

First, reheat the arroz valenciana in a skillet over low heat for 5–7 minutes until warmed through. Then, fry the egg until the whites are set and the yolk reaches your preferred doneness. Next, prepare the tomato slices and atsara. Finally, serve the arroz valenciana topped with the fried egg alongside tomato slices and atsara.

3 Pro Tips

• Reheat gently to maintain texture.
• Use a freshly fried egg for best results.
• Serve immediately while warm.

How Long It Lasts & Proper Storage

Arroz valenciana keeps refrigerated for up to 3 days.
Reheat thoroughly before serving.

Optional Variation

Add sliced cucumber on the side.

6. Tinubong Rice Cake

Ingredients

2–3 pieces tinubong (rice cake)
2 tbsp grated coconut
1 tbsp brown sugar
Pinch of salt

Instructions

First, remove the tinubong from its bamboo casing and slice into serving portions. Then, warm the rice cake by steaming for 5 minutes until soft and fragrant. Next, combine the grated coconut, brown sugar, and salt in a small bowl. Finally, sprinkle the coconut mixture over the warm tinubong and serve.

3 Pro Tips

• Serve warm for the best texture.
• Use freshly grated coconut when possible.
• Avoid oversteaming to prevent sogginess.

How Long It Lasts & Proper Storage

Store refrigerated for up to 3 days.
Reheat by steaming before serving.

Optional Variation

Drizzle with a little coconut milk before serving.

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Tuna Egg Sandwich

Ingredients

185 g canned tuna in water, drained (1 can)
3 hard-boiled eggs, chopped
60 g mayonnaise (1/4 cup)
1 tsp Dijon mustard
1 tbsp red onion, finely chopped
1 tbsp celery, finely chopped
1/4 tsp salt
1/4 tsp ground black pepper
8 slices sandwich bread
4 lettuce leaves (optional)

Instructions

First, place the drained tuna and chopped hard-boiled eggs in a large mixing bowl. Then add the mayonnaise, Dijon mustard, red onion, celery, salt, and black pepper, and mix until creamy and evenly combined. Next, arrange the bread slices on a clean surface and place lettuce leaves on half of the slices if using. Spread a generous amount of the tuna egg mixture over each slice and top with the remaining bread slices. Finally, gently press the sandwiches together, trim the crusts if desired, and cut into halves or triangles before serving immediately. For a toasted version, grill the assembled sandwiches for 2–3 minutes per side until lightly golden.

3 Pro Tips

• Chill the tuna egg mixture for 15–20 minutes before assembling for better flavor and texture.
• Mash the eggs slightly while mixing to create a creamier filling.
• Toast the bread lightly to prevent the sandwich from becoming soggy.

How Long It Lasts & Proper Storage

Room Temperature: Best consumed within 2 hours.
Refrigerator: Store the tuna egg filling in an airtight container for up to 3 days.
Freezer: Not recommended, as the mayonnaise and eggs may separate after thawing.

Optional Variation

For a Cheesy Tuna Egg Sandwich, add 50 g grated cheddar cheese to the filling or place a slice of cheese between the bread before serving.

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1. Chicken BBQ

Ingredients

1 kg chicken thigh, boneless, cut into pieces
120 ml soy sauce (1/2 cup)
60 ml calamansi juice (1/4 cup)
50 g brown sugar (1/4 cup)
3 cloves garlic, minced
1 tsp ground black pepper
1 tbsp cooking oil
Bamboo skewers, soaked

Instructions

First, combine the soy sauce, calamansi juice, brown sugar, garlic, and black pepper in a bowl and mix well. Add the chicken pieces and marinate for at least 4 hours or overnight in the refrigerator. Then, thread the chicken onto soaked bamboo skewers and preheat the grill to medium heat (180–200°C). Next, grill for 12–15 minutes, turning every few minutes and brushing with the remaining marinade until the chicken is fully cooked and lightly charred. Finally, rest for 3 minutes before serving.

3 Pro Tips

• Marinate overnight for deeper flavor.
• Soak skewers for at least 30 minutes to prevent burning.
• Do not overcook to keep the chicken juicy.

How Long It Lasts & Proper Storage

Store cooked BBQ in an airtight container in the refrigerator for up to 3 days.
Reheat on a grill or skillet before serving.

Optional Variation

Add 1 tbsp banana ketchup to the marinade for a sweeter BBQ flavor.

2. Pork BBQ

Ingredients

1 kg pork belly, sliced
120 ml soy sauce (1/2 cup)
60 ml calamansi juice (1/4 cup)
50 g brown sugar (1/4 cup)
3 cloves garlic, minced
1 tsp ground black pepper
1 tbsp cooking oil
Bamboo skewers, soaked

Instructions

First, mix soy sauce, calamansi juice, brown sugar, garlic, and black pepper in a bowl. Add the sliced pork and marinate for at least 6 hours or overnight. Then, thread the pork onto skewers and preheat the grill to medium heat (180–200°C). Next, grill for 15–20 minutes, turning frequently until the pork is cooked through and caramelized. Finally, allow the skewers to rest briefly before serving.

3 Pro Tips

• Use pork belly with some fat for juicier BBQ.
• Turn frequently to avoid burning the sugar.
• Brush lightly with oil while grilling.

How Long It Lasts & Proper Storage

Store refrigerated for up to 3 days.
Reheat over low heat before serving.

Optional Variation

Add 1 tbsp banana ketchup to create a classic Pinoy BBQ glaze.

3. Isaw Manok

Ingredients

1 kg chicken intestines, cleaned
120 ml vinegar (1/2 cup)
60 ml soy sauce (1/4 cup)
3 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper

Instructions

First, thoroughly clean the chicken intestines and boil them in water for 20–25 minutes until tender. Then, drain and marinate with vinegar, soy sauce, garlic, salt, and black pepper for at least 2 hours. Next, thread onto skewers and grill over medium heat for 8–10 minutes, turning often until lightly charred. Finally, serve hot with spiced vinegar.

3 Pro Tips

• Clean thoroughly to remove odors.
• Boil before grilling for better texture.
• Grill over medium heat to prevent drying out.

How Long It Lasts & Proper Storage

Store refrigerated for up to 2 days.
Reheat thoroughly before serving.

Optional Variation

Add chili flakes to the marinade for extra heat.

4. Isaw Baboy

Ingredients

1 kg pork intestines, cleaned
120 ml vinegar (1/2 cup)
60 ml soy sauce (1/4 cup)
3 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper

Instructions

First, clean the pork intestines thoroughly and boil for 30–40 minutes until tender. Then, marinate with vinegar, soy sauce, garlic, salt, and pepper for at least 3 hours. Next, thread onto skewers and grill over medium heat for 10–12 minutes until lightly charred and cooked through. Finally, serve immediately with vinegar dip.

3 Pro Tips

• Double-boil if needed to remove excess odor.
• Marinate longer for stronger flavor.
• Avoid high heat to prevent toughness.

How Long It Lasts & Proper Storage

Store refrigerated for up to 2 days.
Reheat on a grill or skillet before serving.

Optional Variation

Add 1 tbsp brown sugar to the marinade for a sweet-savory profile.

5. Inihaw na Liempo

Ingredients

1 kg pork belly (liempo)
60 ml soy sauce (1/4 cup)
60 ml calamansi juice (1/4 cup)
3 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper

Instructions

First, combine soy sauce, calamansi juice, garlic, salt, and black pepper in a bowl and marinate the pork belly for at least 4 hours or overnight. Then, preheat the grill to medium-high heat (200°C). Next, grill the pork belly for 7–8 minutes per side until nicely charred, caramelized, and the internal temperature reaches 75°C. Finally, rest for 5 minutes before slicing and serving.

3 Pro Tips

• Use thick slices for juicier results.
• Rest before slicing to retain juices.
• Turn only when needed to develop grill marks.

How Long It Lasts & Proper Storage

Store refrigerated for up to 3 days.
Reheat on a grill pan or oven.

Optional Variation

Add 1 tsp brown sugar to enhance caramelization.

6. Inihaw na Bangus

Ingredients

1 whole bangus (milkfish), cleaned and butterflied
60 ml soy sauce (1/4 cup)
60 ml calamansi juice (1/4 cup)
3 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper

Instructions

First, mix soy sauce, calamansi juice, garlic, salt, and black pepper and rub thoroughly over the bangus. Marinate for 1 hour in the refrigerator. Then, preheat the grill to medium heat (180–190°C). Next, grill the fish for 6–8 minutes per side until the flesh flakes easily and the skin is lightly charred. Finally, transfer to a serving plate and serve hot.

3 Pro Tips

• Oil the grill grate to prevent sticking.
• Avoid overcooking to keep the fish moist.
• Use fresh calamansi for the best flavor.

How Long It Lasts & Proper Storage

Store refrigerated for up to 2 days.
Reheat gently to avoid drying out the fish.

Optional Variation

Stuff the fish with sliced tomatoes and onions before grilling.

Taste Recipe

14/08/2026

14/08/2026

14/08/2026

14/08/2026

13/08/2026

13/08/2026

13/08/2026

13/08/2026

12/08/2026

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