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Juvi, castillo Street brgy kat bayani, Tanay (2026)

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Castillo Street Brgy Kat Bayani

21/12/2025

A Refreshing Taste of Greece Mediterranean Salad

Ingredients:

2 cups cucumber, sliced

1 cup cherry tomatoes, halved

1/2 red onion, sliced

1/4 cup Kalamata olives

13/12/2025

Crispy Chicken in Rich Parmesan Mushroom Sauce
Recipe:
Ingredients:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup mushrooms, sliced (button or cremini)
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped (optional)
Directions:

In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Coat each chicken breast in the seasoned flour mixture, pressing gently to ensure it's well-coated.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes, until softened.
Pour in the heavy cream, stirring to combine with the mushrooms. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese and continue to cook for another 2 minutes until the sauce is creamy and smooth. Adjust seasoning with salt and pepper to taste.
Return the crispy chicken breasts to the skillet, spooning the creamy Parmesan mushroom sauce over the top. Let everything simmer for 2-3 minutes to ensure the chicken is heated through.
Garnish with fresh thyme and parsley if desired before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 480 kcal | Servings: 4 servings

06/12/2025

Greek Grilled Chicken Wraps with Tzatziki Sauce

Ingredients
For the Chicken

500g boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp dried oregano

1 tsp garlic powder

½ tsp smoked paprika

Juice of ½ lemon

Salt & pepper to taste

For the Tzatziki Sauce

½ cup Greek yogurt

¼ cucumber, grated and drained

1 clove garlic, minced

1 tsp lemon juice

1 tsp olive oil

Salt & pepper to taste

1 tbsp chopped fresh dill

For the Wraps

4 large whole wheat or regular tortillas

1 cup cherry tomatoes, halved

½ cup red onion, thinly sliced

1 cup mixed greens or spinach

¼ cup crumbled feta cheese

Directions

Marinate Chicken: In a bowl, combine olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper. Coat chicken and let marinate 20–30 minutes.

Grill Chicken: Preheat grill or skillet over medium-high heat. Cook chicken 5–7 minutes per side until fully cooked. Slice into strips.

Make Tzatziki: In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.

Assemble Wraps: Lay tortillas flat. Spread tzatziki over each, then layer grilled chicken, cherry tomatoes, onion, greens, and feta.

Serve: Roll up wraps tightly and serve immediately.

Nutritional Info (approx. per wrap, 4 wraps)

Calories: ~370

Protein: 32g

Carbs: 28g

Fat: 14g

Fiber: 4g

03/12/2025

Smoked Salmon Cucumber Bites
Slice cucumbers into rounds. Mix cream cheese with lemon juice, dill, chives, salt, and pepper, then spread or pipe onto the cucumber slices. Top with folded smoked salmon, add a small swirl of cream cheese, and garnish with dill and thin cucumber slices. Serve fresh as a light appetizer.

02/12/2025

Chinese Pepper Steak with Onions
Ingredients:

For the Beef:

1 lb (450 g) flank steak or sirloin, thinly sliced against the grain

2 tbsp soy sauce

1 tbsp cornstarch

1 tsp sesame oil (optional)

For the Stir-Fry:

2 tbsp vegetable oil

1 large green bell pepper, sliced

1 large red bell pepper, sliced

1 medium onion, sliced

2 cloves garlic, minced

1 tsp ginger, minced

For the Sauce:

1/4 cup beef or chicken broth

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

1 tsp cornstarch mixed with 2 tbsp water (for thickening)

1/2 tsp sugar

Salt and pepper, to taste

Optional Garnish:

Sliced green onions

Sesame seeds

Instructions:

Marinate the Beef:
In a bowl, combine sliced beef, soy sauce, cornstarch, and sesame oil (if using). Toss to coat and let marinate for 10–15 minutes.

Cook the Beef:
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Stir-fry the beef for 2–3 minutes until browned but not fully cooked. Remove beef from skillet and set aside.

Cook the Vegetables:
In the same skillet, add the remaining 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and onions, stir-frying for 3–4 minutes until tender-crisp.

Make the Sauce:
In a small bowl, mix broth, soy sauce, oyster sauce (if using), sugar, and cornstarch slurry. Pour into the skillet and stir until sauce thickens, about 1–2 minutes.

Combine and Serve:
Return beef to the skillet and toss to coat in the sauce. Cook for another 1–2 minutes until beef is fully cooked. Serve immediately with steamed rice and garnish with green onions or sesame seeds.

30/11/2025

BEEF CALDERETA Batangas | No tomato sauce
Ingredients:
• 1.1 kilograms beef caldereta cut
• ¼ cup soy sauce
• ⅛ cup worcestershire sauce + ⅓ cup water
• ground black pepper

• 5 ½ cups hot water
• 2 large onions
• 1 head garlic
• ½ cup grated cheese
• 4 tbsp pickle relish
• chili powder
• 60g butter or margarine
• red bell peppers [optional]

Thickening Sauce: [combine all and mix]
• 1 tbsp annatto powder/ atsuete
• 1 cup hot water
• 1 small can liver spread
• 3 tbsp bread crumbs
• 2 tbsp ground peanut or peanut butter

Methods:
Place the sliced beef in a bowl, add the soy sauce, worcestershire-water mixture and pepper. Mix well, cover and marinate for 1 hour. Separate the beef from the sauce. Set aside the sauce.

In a pan with butter, saute garlic until brown. Add the onion, stir and cook until very soft. Add the marinated beef, saute for 10 minutes until brown. Stir to cook evenly. Add the marinade sauce. Season with pepper, add pickle relish, stir. Cover and cook for 5 minutes until the sauce is absorbed.

Add 4 cups water and chili powder. Cover and simmer for 30-40 minutes or until tender. Stir occasionally. Add another 1 ½ cups water. Then add the thickening mixture, reduce the heat and cook for 3 minutes. Stir continuously. Add the bell peppers and lastly the cheese. Stir and simmer for 5 minutes until thickens. ENJOY!

Photo&Recipeby: Fannie's Cookery
Cookedwith

29/11/2025

Spicy Honey-Garlic Shrimp & Broccoli Stir-Fry🍤🔥

A bold, glossy, flavor-packed stir-fry featuring juicy shrimp, tender broccoli, sweet bell peppers, and onions all coated in a sticky spicy honey-garlic sauce. This dish is fast, addictive, and perfect for weeknights!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Stir-Fry

1 lb large shrimp, peeled & deveined

2 cups broccoli florets

1 red bell pepper, sliced

1 small onion, sliced

1 tbsp vegetable oil

Salt & pepper

For the Spicy Honey-Garlic Sauce

3 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar or lemon juice

3 cloves garlic, minced

1 tsp ginger, grated

1–2 tsp chili flakes or chili paste (adjust heat)

1 tsp cornstarch + 2 tsp water (slurry)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Prepare the Sauce:
Mix honey, soy sauce, vinegar/lemon, garlic, ginger, and chili flakes in a bowl. Set aside.

Cook the Shrimp:
Heat oil in a wok or skillet on medium-high.
Add shrimp, season lightly with salt & pepper, and cook 1–2 minutes per side until pink. Remove and set aside.

Sauté Veggies:
In the same pan, add broccoli, onion, and bell pepper.
Stir-fry 4–5 minutes until slightly tender but still crisp.

Add the Sauce:
Pour in the sauce and simmer for 1 minute.

Thicken:
Add the cornstarch slurry and stir until sauce becomes glossy and thick.

Finish:
Add shrimp back in, toss to coat, cook 1 more minute, and serve hot.

Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Kcal: ~420 per serving
Servings: 2

28/11/2025

Cajun Garlic Chicken Bowties in Spicy Provolone Mozzarella Sauce

Ingredients:

12 ounces bowtie pasta
1 1/2 pounds boneless skinless chicken breasts, cut into pieces
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
Salt and pepper to taste
1 small onion, diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
4 ounces cream cheese, softened
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Chopped parsley for garnish

Directions:
1. Cook bowtie pasta in salted boiling water until al dente. Drain and set aside.
2. Season chicken pieces with Cajun seasoning, garlic powder, salt, and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Melt remaining butter in the skillet. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
4. Sprinkle flour over the onion mixture, stirring constantly for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth and slightly thickened.
5. Add cream cheese, provolone, mozzarella, and Parmesan cheeses, stirring until melted and the sauce becomes thick and creamy.
6. Return chicken and bowtie pasta to the skillet, tossing to coat evenly in the spicy provolone mozzarella sauce.
7. Simmer for 2-3 minutes until heated through. Adjust seasoning if needed. Garnish with chopped parsley before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

17/11/2025

Calamares recipe — Filipino-style fried squid that’s perfect as pulutan or ulam! 🦑👇

⸻

🧂 Ingredients:
• ½ kilo squid (cleaned, skin and innards removed)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon calamansi or lemon juice
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder (optional)
• 2 eggs (beaten)
• Cooking oil (for deep-frying)

⸻

🔪 Instructions:
1. Prepare the squid:
• Slice the cleaned squid into rings about ½ inch thick.
• Pat dry with paper towel.
2. Marinate:
• In a bowl, combine squid, salt, pepper, and calamansi or lemon juice.
• Mix well and marinate for about 15–20 minutes.
3. Prepare the coating:
• In a separate bowl, mix flour, cornstarch, and garlic powder.
• Beat the eggs in another bowl.
4. Coat the squid:
• Dip each squid ring into the beaten egg, then roll in the flour mixture until well coated.
• For extra crispiness, double coat: repeat the egg and flour process once more.
5. Fry:
• Heat oil in a deep pan (medium-high heat).
• Fry squid in batches for 1–2 minutes only, until golden and crisp.
• Avoid overcooking — it can make the squid tough.
6. Drain:
• Place fried calamares on paper towels to remove excess oil.

⸻

🍋 Serve with:
• Garlic mayo dip: mayonnaise + minced garlic + calamansi or lemon juice
• Or sweet chili sauce!

15/11/2025

Recipe for making Spaghetti with black pepper sauce, restaurant-style
❤

Prepare ingredients: 👍👍
- Pasta
- Beef tenderloin
- Green and red bell peppers
- Spices: Soy sauce, oyster sauce, cornstarch, black pepper, dark soy sauce.
How to prepare: 👍👍
1. Slice the beef tenderloin, add a little soy sauce, cornstarch and black pepper. Mix well, marinate for 10 minutes.
2. Mix the sauce in the ratio: 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, stir the mixture well.
3. Boil the noodles, then rinse with cold water, drain (Remember to add a little cooking oil to make the noodles chewy and not sticky).
4. Slice green and red bell peppers. Heat oil, add bell peppers and stir-fry, then add marinated beef and stir-fry until cooked. Finally, add noodles, drizzle with mixed sauce. Stir well to absorb the spices. Sprinkle with black pepper and turn off the heat. Serve on a plate and enjoy.

23/08/2025

Crispy Bang Bang Salmon Bites

Ingredients:

For the Salmon Bites:
- 1 ½ pounds salmon fillets (skin removed, cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha sauce (adjust for preferred heat level)
- 1 tablespoon honey
- 1 tablespoon lime juice (freshly squeezed)

Optional Garnish:
- Fresh parsley or cilantro, chopped
- Green onions, sliced
- Sesame seeds

Directions:

Step 1: Prep the Salmon
Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove any skin and cut the salmon into 1-inch bite-sized cubes. Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Toss gently to coat the salmon evenly with the seasoning.

Step 2: Make the Bang Bang Sauce
In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust the sauce by adding more sriracha for heat or honey for sweetness. Set aside.

Step 3: Cook the Salmon
Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking. Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed.

Continue cooking until the salmon is golden brown and crispy on the outside, about 3-4 minutes per side.

Once cooked, remove the salmon bites from the skillet and place them on a serving platter. Drizzle with the Bang Bang sauce and garnish with fresh parsley or cilantro, green onions, and sesame seeds if desired.

Enjoy your crispy Bang Bang salmon bites!

Juvi

21/12/2025

13/12/2025

06/12/2025

03/12/2025

02/12/2025

30/11/2025

29/11/2025

28/11/2025

17/11/2025

15/11/2025

23/08/2025

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