https://www.facebook.com/245726528614346/

Taste Recipe, Manila (2026)

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

1. Pork Menudo

Ingredients
500 g pork kasim, cubed
1 cup potatoes, cubed
1 cup carrots, cubed
1/2 cup green peas
1/2 cup tomato sauce
2 tbsp soy sauce
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp cooking oil
1 cup water
1/2 tsp salt
1/2 tsp ground black pepper

Instructions

First, heat the cooking oil in a pot over medium heat and sauté the garlic and onion for 2–3 minutes until fragrant. Then add the pork and cook for 6–8 minutes until lightly browned before stirring in the soy sauce and tomato sauce. Next, pour in the water and simmer for 30–35 minutes until the pork becomes tender. Add the potatoes, carrots, green peas, salt, and black pepper, then cook for another 12–15 minutes until the vegetables are tender and the sauce has thickened. Finally, serve hot with steamed rice.

3 Pro Tips
Simmer slowly for extra tender pork.
Cut vegetables into equal sizes for even cooking.
Add green peas near the end to keep their bright color.

How Long It Lasts & Proper Storage
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months.
Reheat thoroughly before serving.

Optional Variation

Add hotdogs and raisins for a classic Filipino fiesta-style menudo.

2. Chicken Afritada

Ingredients
500 g chicken, cut into pieces
1 cup potatoes, cubed
1/2 cup carrots, sliced
1/2 cup red bell pepper, sliced
1/2 cup tomato sauce
1 tbsp fish sauce
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp cooking oil
1 cup water
1/2 tsp ground black pepper

Instructions

First, heat oil in a pot and sauté the garlic and onion for 2–3 minutes until fragrant. Then add the chicken pieces and cook for 6–8 minutes until lightly browned. Next, stir in the fish sauce, tomato sauce, and water, then simmer for 20 minutes. Add the potatoes and carrots and cook for 10–12 minutes until tender. Finally, add the bell peppers and cook for 3 minutes before serving hot.

3 Pro Tips
Brown the chicken well for deeper flavor.
Do not overcook the bell peppers.
Use chicken thighs for juicier results.

How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Freeze for up to 2 months.
Reheat gently over low heat.

Optional Variation

Add green peas for extra color and sweetness.

3. Giniling with Potatoes

Ingredients
500 g ground beef
1 cup potatoes, cubed
1/2 cup carrots, diced
1/2 cup green peas
2 tbsp soy sauce
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp cooking oil
1 cup water
1/2 tsp salt
1/2 tsp ground black pepper

Instructions

First, heat the oil in a skillet and sauté the garlic and onion for 2 minutes until aromatic. Then add the ground beef and cook for 8–10 minutes until browned. Next, stir in the soy sauce and water, then add the potatoes and carrots and simmer for 12 minutes. Add the green peas, salt, and pepper, and cook for another 5 minutes. Finally, serve warm with steamed rice.

3 Pro Tips
Break up the beef while cooking for a finer texture.
Drain excess grease if needed.
Avoid overcooking the potatoes.
How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Freeze for up to 2 months.
Reheat until piping hot.

Optional Variation

Add raisins for a sweet-savory Filipino twist.

4. Dinuguan

Ingredients
500 g pork kasim, sliced
1 cup pork blood
1/2 cup vinegar
1 tbsp garlic, minced
1 medium onion, chopped
2 tbsp fish sauce
2 cups water
2 tbsp cooking oil
2 green chilies, sliced
1/2 tsp ground black pepper

Instructions

First, heat the oil and sauté the garlic and onion for 2–3 minutes. Then add the pork and cook for 8–10 minutes until lightly browned. Next, pour in the fish sauce and water and simmer for 30–40 minutes until the pork becomes tender. Slowly stir in the pork blood while continuously mixing to prevent curdling, then add the vinegar without stirring for 3 minutes. Finally, season with pepper, add the chilies, and simmer for another 5 minutes before serving.

3 Pro Tips
Do not stir immediately after adding vinegar.
Use fresh pork blood for best results.
Simmer gently to avoid grainy texture.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Reheat over low heat.
Not recommended for freezing.

Optional Variation

Add pork intestines for a more traditional version.

5. Pork Steak

Ingredients
500 g pork shoulder
1/4 cup soy sauce
2 tbsp calamansi juice
1 tbsp brown sugar
1/2 medium onion, sliced
2 cloves garlic, minced
1 tbsp cooking oil
1/2 cup water
1/2 tsp ground black pepper

Instructions

First, marinate the pork in soy sauce, calamansi juice, garlic, and black pepper for at least 30 minutes. Then heat oil in a skillet and sear the pork for 3–4 minutes per side until browned. Next, pour in the marinade and water, then simmer for 20–25 minutes until the meat is tender and the sauce slightly thickens. Finally, add the onion rings and cook for 2 minutes before serving.

3 Pro Tips
Marinate overnight for maximum flavor.
Use fresh calamansi juice whenever possible.
Do not overcook the onions.

How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Freeze for up to 2 months.
Reheat gently to maintain tenderness.

Optional Variation

Use beef instead of pork for a beef steak version.

6. Chicken Curry

Ingredients
500 g chicken, cut into pieces
1 cup potatoes, cubed
1/2 cup carrots, sliced
1/4 cup coconut milk
1 tbsp curry powder
1 tbsp fish sauce
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp cooking oil
1 cup water
1/2 tsp ground black pepper

Instructions

First, heat the oil in a pot and sauté the garlic and onion for 2–3 minutes until fragrant. Then add the chicken and cook for 6–8 minutes until lightly browned before stirring in the curry powder. Next, pour in the water and simmer for 20 minutes. Add the potatoes and carrots and cook until tender, about 12 minutes. Finally, stir in the coconut milk and fish sauce, simmer for 3–5 minutes until creamy, and serve hot.

3 Pro Tips
Toast the curry powder briefly before adding liquid.
Add coconut milk at the end to prevent curdling.
Use chicken thighs for richer flavor.

How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Freeze for up to 2 months.
Reheat over low heat while stirring.

Optional Variation

Add red bell peppers and green peas for extra color and texture.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

Macaroons

Ingredients
1 1/2 cups (150 g) almond flour
1 1/2 cups (180 g) powdered sugar
4 large egg whites (about 120 g)
1/2 cup (100 g) granulated sugar
Gel food coloring, as desired
1 tsp (5 ml) vanilla extract
1/4 tsp cream of tartar
1/8 tsp salt

Instructions

First, sift together the almond flour and powdered sugar into a large bowl and set aside. Then, in a clean mixing bowl, beat the egg whites, cream of tartar, and salt until foamy, gradually adding the granulated sugar while whisking until stiff, glossy peaks form. Add the vanilla extract and gel food coloring, then gently fold in the almond flour mixture until the batter flows slowly like lava. Next, transfer the batter to a piping bag and pipe 4 cm circles onto a parchment-lined baking tray. Tap the tray several times to release air bubbles and allow the shells to rest for 30–60 minutes until a dry skin forms on the surface. Finally, bake in a preheated oven at 150°C for 12–15 minutes or until the shells are set and easily release from the parchment. Cool completely before filling and serving.

3 Pro Tips
Wipe bowls and beaters with vinegar before whipping egg whites to remove any grease.
Do not skip the resting stage; it helps create the signature macaron feet.
Let the baked shells cool completely before removing them from the tray.

How Long It Lasts & Proper Storage
Store filled macarons in an airtight container in the refrigerator for up to 5 days.
Unfilled shells can be stored in an airtight container for up to 1 week.
Freeze filled macarons for up to 1 month and thaw in the refrigerator before serving.

Optional Variation

Fill the macarons with chocolate ganache, vanilla buttercream, strawberry jam, or salted caramel for different flavors and colors.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

1. Champorado with Tuyo

Ingredients
1 cup glutinous rice
2 1/2 cups water
1/4 cup cocoa powder
1/4 cup brown sugar
1/4 tsp salt
1/4 cup evaporated milk
2–3 pieces fried tuyo

Instructions

First, rinse the glutinous rice and place it in a pot with the water, then cook over medium heat (180°C) for 20–25 minutes, stirring occasionally until the rice becomes soft and thick. Then whisk in the cocoa powder, brown sugar, and salt, and continue cooking for 5–7 minutes until smooth and creamy. Next, stir in the evaporated milk and simmer for 2 minutes until fully incorporated. Finally, transfer to serving bowls and serve hot with crispy fried tuyo on the side.

3 Pro Tips
Stir frequently to prevent the rice from sticking to the bottom of the pot.
Add more water if the champorado becomes too thick.
Serve with extra evaporated milk for a richer flavor.

How Long It Lasts & Proper Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of water or milk.
Not recommended for freezing.

Optional Variation

Replace cocoa powder with tablea chocolate for a more authentic Filipino flavor.

2. Tapsilog

Ingredients
150 g beef tapa
1 cup cooked rice
1 egg
1 tbsp garlic, minced
2 tbsp soy sauce
1 tsp calamansi juice

Instructions

First, marinate the beef tapa with soy sauce and calamansi juice for at least 30 minutes. Then heat a pan over medium heat and cook the tapa for 5–7 minutes until browned and fully cooked. Next, fry the minced garlic until golden and crispy, then toss it with warm rice to make garlic rice. Finally, fry the egg until the whites are set and serve with the tapa and garlic rice while hot.

3 Pro Tips
Marinate the beef overnight for deeper flavor.
Use day-old rice for better garlic rice texture.
Cook the egg according to your preferred doneness.

How Long It Lasts & Proper Storage
Refrigerate cooked tapa for up to 4 days.
Store rice separately.
Reheat thoroughly before serving.

Optional Variation

Use chicken or pork tapa instead of beef.

3. Longsilog

Ingredients
2 pieces longganisa (about 100 g)
1 cup cooked rice
1 egg
1 tbsp cooking oil
1 tsp garlic, minced

Instructions

First, place the longganisa in a pan with 1/4 cup water and cook over medium heat until the water evaporates. Then add the oil and fry for 4–5 minutes until caramelized and lightly browned. Next, prepare garlic rice by sautéing the garlic until golden and mixing it with warm rice. Finally, fry the egg and serve together with the longganisa and garlic rice.

3 Pro Tips
Cook longganisa in water first to prevent burning.
Use native longganisa for authentic flavor.
Pair with spiced vinegar for extra tanginess.

How Long It Lasts & Proper Storage
Refrigerate cooked longganisa for up to 4 days.
Reheat in a skillet before serving.
Freeze for up to 2 months.

Optional Variation

Use chicken longganisa for a lighter option.

4. Tocilog

Ingredients
100 g pork tocino
1 cup cooked rice
1 egg
2 tbsp water
1 tsp garlic, minced

Instructions

First, place the tocino and water in a skillet and cook over medium heat until the liquid evaporates. Then continue cooking for 4–6 minutes until the meat becomes caramelized and glossy. Next, sauté the garlic until golden and mix it with the rice. Finally, fry the egg and serve immediately with the tocino and garlic rice.

3 Pro Tips
Avoid high heat to prevent the sugar from burning.
Let the tocino caramelize naturally.
Serve with sliced tomatoes for balance.

How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Store in an airtight container.
Reheat in a skillet for best results.

Optional Variation

Use chicken tocino instead of pork.

5. Bangsilog

Ingredients
1 piece bangus (milkfish), about 150–200 g
1 cup cooked rice
1 egg
2 tbsp cooking oil
1 tbsp vinegar (for dipping)
1 piece calamansi (for dipping)

Instructions

First, season the bangus lightly with salt and heat the oil to 175°C. Then fry the bangus for 6–8 minutes per side until golden brown and fully cooked. Next, prepare the garlic rice and fry the egg until set. Finally, serve the bangus with garlic rice, egg, vinegar, and calamansi dipping sauce.

3 Pro Tips
Pat the fish dry before frying for crispier skin.
Use fresh bangus for the best flavor.
Drain excess oil on paper towels.

How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat in an air fryer or oven.
Best consumed fresh.

Optional Variation

Use boneless bangus for easier serving.

6. Daing na Bangus Meal

Ingredients
1 piece daing na bangus (about 200 g)
1 cup cooked rice
1 tomato, sliced
1 tbsp vinegar (for dipping)
1 piece calamansi (for dipping)

Instructions

First, heat oil in a skillet over medium heat and fry the daing na bangus for 5–7 minutes per side until crispy and golden brown. Then prepare the rice and slice the tomatoes. Next, combine the vinegar and calamansi for a simple dipping sauce. Finally, serve the daing na bangus hot with rice, tomatoes, and the dipping sauce.

3 Pro Tips
Fry fish skin-side down first for extra crispiness.
Use medium heat to avoid burning the marinade.
Serve immediately for the best texture.

How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat in a skillet or air fryer.
Not recommended for freezing after cooking.

Optional Variation

Serve with atchara for a sweet and tangy side dish.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

1. Tuna Sisig

Ingredients
2 cans (180 g each) tuna, drained
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp calamansi juice or lemon juice
1 tbsp mayonnaise
1 green chili, sliced (optional)
1 tbsp butter

Instructions

First, heat the butter in a skillet over medium heat and sauté the garlic and onion for 2–3 minutes until fragrant. Then add the drained tuna and cook for 3–4 minutes while breaking it apart. Next, stir in the soy sauce, calamansi juice, mayonnaise, and chili, and cook for another 2–3 minutes until well combined and slightly sizzling. Finally, serve hot with rice and a fresh egg yolk on top if desired.

3 Pro Tips
Use tuna chunks for a meatier texture.
Add mayonnaise at the end to prevent curdling.
Serve on a sizzling plate for restaurant-style presentation.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Store in an airtight container.
Reheat over low heat before serving.

Optional Variation

Add chopped bell peppers for extra color and sweetness.

2. Tuna Steak
Ingredients
2 tuna steaks (150–200 g each)
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp lemon juice
1/2 tsp black pepper
1/2 tsp salt
1 tsp butter

Instructions

First, combine the olive oil, garlic, soy sauce, lemon juice, salt, and pepper in a bowl and marinate the tuna steaks for 15–20 minutes. Then heat a skillet over medium-high heat and add the butter. Next, sear the tuna steaks for 2–3 minutes per side or until lightly browned while keeping the center slightly pink if preferred. Finally, rest for 2 minutes before serving with vegetables or rice.

3 Pro Tips
Do not overcook tuna to keep it moist.
Pat the steaks dry before searing.
Let the fish rest before slicing.

How Long It Lasts & Proper Storage
Refrigerate cooked tuna for up to 2 days.
Store in an airtight container.
Best enjoyed fresh.

Optional Variation

Add crushed garlic and herbs to the marinade for extra flavor.

3. Tuna Pasta

Ingredients
2 cans (180 g each) tuna, drained
200 g pasta
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Instructions

First, cook the pasta according to package directions until al dente and drain. Then heat olive oil in a pan over medium heat and sauté the garlic for 1 minute. Next, add the tuna, cream, Parmesan cheese, salt, and pepper and simmer for 3–4 minutes until creamy. Finally, toss in the cooked pasta and serve immediately while hot.

3 Pro Tips
Reserve a little pasta water for a smoother sauce.
Fresh Parmesan adds better flavor.
Avoid overcooking the cream sauce.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Reheat gently with a splash of milk.
Not ideal for freezing.

Optional Variation

Add mushrooms or spinach for extra nutrition.

4. Tuna Melt

Ingredients
1 can (180 g) tuna, drained
2 tbsp mayonnaise
1 tsp mustard
1 tbsp red onion, finely chopped
4 slices bread
4 slices cheddar cheese
1 tbsp butter
Salt and pepper to taste

Instructions

First, combine the tuna, mayonnaise, mustard, onion, salt, and pepper in a bowl. Then butter the bread and place the tuna mixture on two slices before topping with cheese and the remaining bread. Next, cook in a skillet over medium heat for 3–4 minutes per side until golden brown and the cheese melts. Finally, slice and serve warm.

3 Pro Tips
Use sturdy bread for better texture.
Cover the skillet briefly to melt the cheese faster.
Add tomato slices for freshness.
How Long It Lasts & Proper Storage
Best eaten immediately.
Refrigerate leftovers for up to 1 day.
Reheat in a toaster oven for best results.

Optional Variation

Use mozzarella cheese for extra stretchiness.

5. Tuna Rice Bowl

Ingredients
1 can (180 g) tuna, drained
1 cup cooked rice
1 tbsp mayonnaise
1 tsp soy sauce
1/2 avocado, sliced
1/4 cup cucumber, sliced
1 tbsp green onion, chopped
1 tsp sesame seeds or nori (optional)

Instructions

First, place the warm cooked rice into a serving bowl. Then mix the tuna with mayonnaise and soy sauce until evenly coated. Next, arrange the avocado, cucumber, and tuna mixture over the rice. Finally, garnish with green onions and sesame seeds before serving.

3 Pro Tips
Use freshly cooked rice for the best texture.
Chill the cucumber before serving.
Add a soft-boiled egg for extra protein.

How Long It Lasts & Proper Storage
Refrigerate components separately for up to 2 days.
Assemble just before serving.
Not recommended for freezing.

Optional Variation

Replace avocado with mango for a sweet-tangy twist.

6. Spicy Tuna Wrap

Ingredients
1 can (180 g) tuna, drained
2 tbsp mayonnaise
1 tsp sriracha or hot sauce
1/2 tsp soy sauce
1/4 cup shredded carrots
2 lettuce leaves
2 large tortilla wraps
Salt and pepper to taste

Instructions

First, combine the tuna, mayonnaise, sriracha, soy sauce, salt, and pepper in a bowl. Then place the lettuce and shredded carrots on each tortilla. Next, spread the tuna mixture evenly over the vegetables and roll tightly into wraps. Finally, slice in half and serve immediately or chill before serving.

3 Pro Tips
Warm tortillas slightly before rolling.
Do not overfill the wraps.
Add cucumber strips for extra crunch.

How Long It Lasts & Proper Storage
Refrigerate wrapped tightly for up to 24 hours.
Best consumed fresh.
Keep chilled until serving.

Optional Variation

Add shredded cheese for a creamier filling.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

Filipino Style Pancake

Ingredients
1 cup (125 g) all-purpose flour
3/4 cup (180 ml) evaporated milk
1/4 cup (50 g) granulated sugar
2 tbsp (28 g) melted butter
1 large egg
1/4 tsp salt

Instructions

First, combine the all-purpose flour, sugar, and salt in a mixing bowl. Then whisk together the evaporated milk, egg, and melted butter in a separate bowl before gradually adding the wet ingredients to the dry ingredients, mixing until smooth and free of lumps. Next, heat a lightly greased non-stick pan or griddle over medium heat at approximately 175°C, then pour about 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges begin to set, then flip and cook for another 1–2 minutes until golden brown and fully cooked. Finally, serve warm with butter, syrup, honey, or your favorite Filipino breakfast side.

3 Pro Tips
Do not overmix the batter to keep the pancakes soft and fluffy.
Let the batter rest for 5–10 minutes before cooking for a better texture.
Maintain medium heat to prevent the pancakes from browning too quickly while remaining uncooked inside.

How Long It Lasts & Proper Storage
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 1 month with parchment paper between each pancake.
Reheat in a skillet, toaster, or microwave until warmed through.

Optional Variation

Add 1 tsp vanilla extract to the batter for a richer aroma and sweeter flavor.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

Pork Siopao

Ingredients
For the Dough
3 cups (375 g) all-purpose flour
1/4 cup (50 g) sugar
1 tsp instant yeast
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (60 ml) vegetable oil
1 cup (240 ml) warm water

For the Filling
500 g ground pork
1/2 cup (75 g) onion, finely chopped
3 cloves garlic, minced
1/4 cup (60 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) hoisin sauce
1 tbsp (12 g) sugar
1/2 tsp ground black pepper
1/4 cup (60 ml) water
2 tbsp (16 g) cornstarch

Instructions

First, combine the flour, sugar, instant yeast, baking powder, salt, vegetable oil, and warm water in a large bowl and knead for 8–10 minutes until smooth and elastic. Cover and let the dough rise in a warm place for 1 to 1½ hours or until doubled in size. Then, mix the ground pork, onion, garlic, soy sauce, oyster sauce, hoisin sauce, sugar, black pepper, water, and cornstarch until well combined and slightly sticky. Next, divide the dough into equal portions, flatten each piece, place about 2 tablespoons of filling in the center, then pleat and seal tightly. Arrange each siopao on parchment paper squares and let rest for 15 minutes. Finally, steam over medium heat at approximately 100°C for 15–18 minutes or until the buns are puffed, cooked through, and the dough is soft and fluffy. Let rest for 2–3 minutes before serving.

3 Pro Tips
Use warm water, not hot water, to activate the yeast properly.
Seal the buns tightly to prevent the filling from leaking during steaming.
Allow the steamed siopao to rest for a few minutes before opening the steamer to avoid wrinkled buns.

How Long It Lasts & Proper Storage
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months.
Reheat by steaming for 5–8 minutes or microwaving with a damp paper towel.

Optional Variation

Add chopped hard-boiled eggs or diced mushrooms to the pork filling for extra flavor and texture.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

1. Bulgogi

Ingredients
500 g beef sirloin, thinly sliced
1/4 cup (60 ml) soy sauce
2 tbsp (25 g) brown sugar
1 tbsp (15 ml) sesame oil
3 cloves garlic, minced
1/2 pear, grated

Instructions

First, combine the soy sauce, brown sugar, sesame oil, garlic, and grated pear in a bowl and mix well. Then add the sliced beef and marinate for at least 1 hour or overnight in the refrigerator. Next, heat a skillet or grill pan over medium-high heat (190–200°C) and cook the beef for 4–6 minutes, stirring occasionally, until browned and fully cooked. Finally, serve hot with steamed rice and your favorite Korean side dishes.

3 Pro Tips
Marinate overnight for deeper flavor.
Slice the beef very thinly for tenderness.
Avoid overcrowding the pan when cooking.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Store in an airtight container.
Reheat in a hot skillet until warmed through.

Optional Variation

Add sliced onions and mushrooms to the marinade.

2. Japchae

Ingredients
200 g glass noodles
1/2 cup (75 g) beef, thinly sliced
1/2 cup (60 g) carrot, julienned
1 cup (30 g) spinach
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sesame oil

Instructions

First, cook the glass noodles according to package directions, then drain and set aside. Then stir-fry the beef over medium-high heat for 3–4 minutes until cooked through. Next, sauté the carrots and spinach until tender, combine with the noodles, soy sauce, and sesame oil, and toss for 2–3 minutes until evenly coated. Finally, serve warm or at room temperature.

3 Pro Tips
Do not overcook the noodles.
Toss ingredients while still warm.
Add extra sesame oil for richer flavor.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Store in a sealed container.
Reheat gently before serving.

Optional Variation

Add shiitake mushrooms and bell peppers.

3. Kimchi Fried Rice

Ingredients
2 cups cooked rice
1 cup (150 g) kimchi, chopped
1/2 cup (120 ml) kimchi juice
2 tbsp (30 g) gochujang
1 tbsp (15 ml) soy sauce
1 egg

Instructions

First, heat a skillet over medium heat and sauté the chopped kimchi for 2–3 minutes. Then add the rice, kimchi juice, gochujang, and soy sauce and stir-fry for 5–7 minutes until well combined and heated through. Next, fry the egg separately until the white is set and the yolk remains slightly runny. Finally, top the rice with the fried egg and serve immediately.

3 Pro Tips
Use day-old rice for better texture.
Adjust gochujang to your preferred spice level.
Let the rice crisp slightly before stirring.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Store in an airtight container.
Reheat thoroughly before serving.

Optional Variation

Add diced spam or bacon.

4. Korean Fried Chicken

Ingredients
500 g chicken wings
1/4 cup (60 ml) soy sauce
2 tbsp (30 g) gochujang
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
1 garlic clove, minced

Instructions

First, combine the soy sauce, gochujang, honey, rice vinegar, and garlic in a bowl and mix well. Then marinate the chicken wings for 30 minutes. Next, fry the wings in oil heated to 175°C for 10–12 minutes or until golden brown and cooked through, then toss immediately in the prepared sauce. Finally, serve hot with sesame seeds and green onions.

3 Pro Tips
Double-fry for extra crispiness.
Pat the wings dry before frying.
Toss in sauce just before serving.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Reheat in an oven or air fryer.
Avoid microwaving if possible.

Optional Variation

Use boneless chicken pieces instead of wings.

5. Jjajangmyeon

Ingredients
200 g wheat noodles
1/2 cup (100 g) pork, diced
1/2 cup (75 g) onion, diced
1/2 cup (75 g) zucchini, diced
2 tbsp (30 g) black bean paste (chunjang)
1 tbsp (15 ml) vegetable oil

Instructions

First, cook the noodles according to package instructions and drain well. Then sauté the pork in vegetable oil over medium-high heat for 4–5 minutes until browned. Next, add the onions, zucchini, and black bean paste and cook for another 5–7 minutes until the vegetables soften and the sauce thickens. Finally, spoon the sauce over the noodles and serve immediately.

3 Pro Tips
Fry the black bean paste briefly to reduce bitterness.
Do not overcook the noodles.
Stir the sauce frequently while simmering.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Store noodles and sauce separately.
Reheat before serving.

Optional Variation

Add diced potatoes for a heartier dish.

6. Bossam

Ingredients
500 g pork belly
4 cups (960 ml) water
4 cloves garlic
1/2 onion
1 tbsp (15 g) salt
1 tsp whole peppercorns

Instructions

First, place the pork belly, water, garlic, onion, salt, and peppercorns in a large pot. Then bring to a boil and reduce to a gentle simmer, cooking for 60–75 minutes until the pork is fork-tender. Next, remove the pork and allow it to rest for 10 minutes before slicing thinly. Finally, serve with fresh lettuce, cabbage leaves, and dipping sauce.

3 Pro Tips
Simmer gently to keep the meat tender.
Rest the pork before slicing.
Slice against the grain for the best texture.

How Long It Lasts & Proper Storage
Refrigerate for up to 4 days.
Store in an airtight container.
Reheat gently to prevent drying out.

Optional Variation

Serve with kimchi and ssamjang sauce.

18/09/2026

Follow for more quick, easy, and delicious recipes 💕✨

1. Fish Sinigang

Ingredients
500 g bangus (milkfish), sliced
1 medium tomato, quartered
1 piece radish, sliced
1 cup kangkong
1/2 cup string beans, cut into 2-inch pieces
1 piece tamarind (sampalok) or 2 tbsp sinigang mix
1 medium onion, quartered
2 pcs green chili
6 cups water
1 tsp fish sauce

Instructions

First, bring 6 cups water to a gentle boil in a pot over medium heat and add the onion, tomato, and tamarind, then simmer for 10–15 minutes until fragrant. Then add the radish and string beans and cook for 5–7 minutes until slightly tender. Next, add the bangus slices and cook for 8–10 minutes until the fish is fully cooked and flakes easily with a fork. Finally, season with fish sauce, add the kangkong and green chili, and simmer for 1–2 minutes before serving hot.

3 Pro Tips
Do not overcook the fish to keep it tender.
Add kangkong last to maintain its bright color.
Fresh tamarind gives the best natural sour flavor.
How Long It Lasts & Proper Storage
Refrigerate in an airtight container for up to 2 days.
Reheat gently over low heat.
Not recommended for freezing.

Optional Variation

Replace bangus with salmon or maya-maya for a richer flavor.

2. Fish Tinola

Ingredients
500 g fish fillet or fish slices
1 cup sayote, sliced
1 cup malunggay leaves
1 thumb-size ginger, sliced
2 cloves garlic, minced
1 medium onion, sliced
1 tbsp fish sauce
6 cups water

Instructions

First, heat a pot over medium heat and sauté the garlic, onion, and ginger for 2–3 minutes until aromatic. Then add the water and fish sauce and bring to a gentle boil. Next, add the sayote and cook for 8–10 minutes until tender, then carefully add the fish and simmer for another 6–8 minutes until cooked through. Finally, stir in the malunggay leaves and cook for 1 minute before serving.

3 Pro Tips
Use fresh ginger for a cleaner broth flavor.
Simmer gently to prevent the fish from breaking apart.
Add malunggay just before serving.

How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat gently without boiling vigorously.
Best consumed fresh.

Optional Variation

Add green papaya instead of sayote.

3. Fish Miso Soup

Ingredients
500 g fish fillet, cut into pieces
3 tbsp miso paste
4 cups water
1/2 cup tofu, cubed
1/4 cup wakame seaweed
1 stalk green onion, chopped
1 thumb-size ginger, sliced

Instructions

First, bring the water and ginger to a gentle simmer over medium heat. Then whisk in the miso paste until fully dissolved. Next, add the fish pieces and cook for 5–7 minutes until opaque and fully cooked. Finally, add the tofu and wakame, simmer for 1–2 minutes, and garnish with green onions before serving.

3 Pro Tips
Never boil miso vigorously.
Add green onions at the end for freshness.
Use white miso for a milder flavor.

How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat gently over low heat.
Avoid freezing.

Optional Variation

Add mushrooms for extra umami.

4. Fish Chowder

Ingredients
500 g fish fillet, cut into chunks
1 cup potato, diced
1 cup carrot, diced
1/2 cup corn kernels
1 cup milk
1 cup all-purpose cream
1 medium onion, chopped
2 tbsp butter
4 cups fish stock or water
1 tsp salt
1/2 tsp black pepper

Instructions

First, melt the butter in a pot over medium heat and sauté the onion for 2–3 minutes until translucent. Then add the potatoes, carrots, corn, and stock, and simmer for 12–15 minutes until tender. Next, add the fish chunks and cook for 5–7 minutes until flaky. Finally, stir in the milk and cream, season with salt and pepper, and cook gently for 2–3 minutes without boiling.

3 Pro Tips
Use fish stock for deeper flavor.
Stir frequently after adding dairy.
Cut vegetables evenly for uniform cooking.

How Long It Lasts & Proper Storage
Refrigerate for up to 3 days.
Reheat over low heat.
Do not boil during reheating.

Optional Variation

Add shrimp for a seafood chowder version.

5. Fish Head Soup

Ingredients
1 piece fish head (bangus or salmon)
1 medium tomato, quartered
1 medium onion, quartered
1 thumb-size ginger, sliced
1 stalk green onion
2 cloves garlic, crushed
1 tbsp fish sauce
6 cups water

Instructions

First, bring the water to a boil and add the onion, garlic, ginger, and tomato, then simmer for 10 minutes. Then carefully add the fish head and cook over medium-low heat for 12–15 minutes until fully cooked. Next, season with fish sauce and adjust to taste. Finally, add the green onion and simmer for 1 minute before serving hot.

3 Pro Tips
Remove any blood clots for a cleaner broth.
Simmer gently for a clear soup.
Fresh fish heads produce the sweetest broth.

How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat gently before serving.
Not ideal for freezing.

Optional Variation

Add pechay or bok choy for extra vegetables.

6. Seafood Soup

Ingredients
200 g shrimp, peeled
200 g mussels, cleaned
200 g squid, sliced
200 g fish fillet, cut into pieces
1 medium tomato, chopped
1 medium onion, sliced
2 cloves garlic, minced
1 tbsp fish sauce
6 cups water
1/2 tsp black pepper

Instructions

First, sauté the garlic and onion in a pot over medium heat for 2–3 minutes until fragrant. Then add the tomato and cook for another 2 minutes before pouring in the water and bringing it to a boil. Next, add the fish fillet, mussels, squid, and shrimp, cooking for 6–8 minutes until the seafood is fully cooked and the mussels have opened. Finally, season with fish sauce and black pepper, then serve immediately while hot.

3 Pro Tips
Add shrimp last to prevent overcooking.
Discard mussels that do not open after cooking.
Use fresh seafood for the best flavor.
How Long It Lasts & Proper Storage
Refrigerate for up to 2 days.
Reheat gently over low heat.
Not recommended for freezing.

Optional Variation

Add coconut milk for a creamy seafood soup.

Taste Recipe

18/09/2026

18/09/2026

18/09/2026

18/09/2026

18/09/2026

18/09/2026

18/09/2026

18/09/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request