Chicken Home: Chicken Recipe Categories Chicken is one of the most versatile and widely loved proteins around the globe. It can be prepared in numerous ways, making it a go-to ingredient for quick and easy weeknight dinners, as well as special occasions. Whether you prefer it roasted, grilled, baked, fried, or sautéed, chicken is a great source of lean protein and can be paired with a variety of flavors and spices to create an endless array of delicious dishes. Chicken Adobo Chicken adobo is a popular Filipino dish that features tender, juicy chicken pieces simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, and other seasonings. Chicken Inasal Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, lemongrass, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. Pancit Bihon Pancit bihon is a popular Filipino noodle dish made with thin rice noodles, meat, vegetables, and seasonings. It is commonly served at gatherings and special occasions in the Philippines, and it is also a popular everyday dish. 1 1 ... 1 ... 1

Beef Hone: Beef Recipe Categories Beef is a versatile and delicious meat that has been enjoyed for centuries. It is a great source of essential nutrients like iron and protein, making it a healthy and delicious addition to any meal. Burger Steak Recipe Burger Steak is a mouthwatering Filipino dish that features tender, juicy beef patties smothered in a velvety mushroom gravy. Each bite delivers a savory combination of flavors from the umami-rich beef and creamy, flavorful sauce. This dish brings comfort with its simplicity and richness, perfect for pairing with steamed rice. Whether you're reminiscing about your favorite fast-food joint or craving a homemade meal with familiar flavors, this burger steak offers a delicious blend of textures and a satisfying, hearty taste. Beef Steak Beef steak is a popular and delicious dish made from a cut of beef, typically a tender cut such as sirloin, ribeye, or filet mignon. The steak is seasoned with salt and pepper and seared in a hot pan or on a grill to form a crispy exterior and a juicy, tender interior. There are many variations of beef steak, including different seasonings, cooking methods, and toppings. Filipino Spaghetti Filipino Spaghetti is a sweet and savory twist on traditional pasta, made with banana ketchup, sliced hotdogs, and ground meat, then topped with grated cheese. It's a popular dish in Filipino celebrations, offering a unique blend of flavors that both kids and adults love! Beef bourguignon Beef bourguignon is a classic French stew made with beef, red wine, bacon, onions, and mushrooms. The dish is typically slow-cooked in a Dutch oven until the beef is tender and the flavors have melded together. It's a hearty and comforting dish that is perfect for a cozy evening at home. Beef Caldereta Beef Caldereta is a classic Filipino dish that showcases the vibrant flavors and culinary heritage of the Philippines. This hearty and savory stew features tender beef cooked in a rich tomato-based sauce, infused with a blend of spices and complemented by vegetables and other flavorful ingredients. Kare-Kare Kare-kare is a traditional Filipino stew that is typically made with oxtail, vegetables, and a peanut-based sauce. It is a rich and flavorful dish that is perfect for special occasions and family gatherings. 1 1 ... 1 ... 1

What makes a good brownie? Soft in the centre and have a crust on top. Find out for yourself if this brownie recipe is every chocoholics dream come true. < Back Chocolate Brownies Prep Time: 25 mins Cook Time: 25 mins Serves: 16 Level: Beginner About the Recipe Indulge in the heavenly deliciousness of chocolate brownies! These rich, fudgy squares of chocolate goodness are a favorite of many, with their dense and moist texture and deep chocolate flavor. Whether you're a chocolate lover or simply want to satisfy your sweet tooth, chocolate brownies are the perfect treat. Whether you enjoy them plain, with nuts, or topped with frosting, chocolate brownies are a classic dessert that never goes out of style. So grab a glass of milk and get ready to savor every bite of this delectable treat! Ingredients 185g unsalted butter 185g dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs 275g golden caster sugar Preparation STEP 1 Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl. STEP 2 Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. STEP 3 Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature. STEP 4 While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4. STEP 5 Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. STEP 6 Chop 50g white chocolate and 50g milk chocolate into chunks on a board. STEP 7 Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there. STEP 8 Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like. STEP 9 Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. STEP 10 Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. STEP 11 Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. STEP 12 Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. STEP 13 Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven. STEP 14 Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. STEP 15 They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month. More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Chocolate Brownies Next >

Filipino Spaghetti is a sweet and savory twist on traditional pasta, made with banana ketchup, sliced hotdogs, and ground meat, then topped with grated cheese. It's a popular dish in Filipino celebrations, offering a unique blend of flavors that both kids and adults love! < Back Filipino Spaghetti Prep Time: 10 mins Cook Time: 30 mins Serves: 4-6 Level: Easy About the Recipe Filipino Spaghetti is a beloved dish often served during special occasions like birthdays, family gatherings, or simply as a comfort food at home. It’s a delightful twist on traditional Italian spaghetti, incorporating Filipino ingredients that make it distinctly sweet, savory, and creamy. One of the main highlights of this dish is the use of banana ketchup, which gives the sauce a slightly sweet taste that balances the saltiness of the hotdogs and the savory meat sauce. Topped with grated cheese, this dish is a staple in Filipino homes and sure to satisfy your craving for a unique take on pasta. Ingredients 500g spaghetti noodles 2 tablespoons vegetable oil 5 cloves garlic, minced 1 onion, finely chopped 500g ground pork or beef 6 Filipino-style hotdogs, sliced diagonally 1 cup banana ketchup (preferably Jufran or UFC) 1 can (250g) tomato sauce ¼ cup tomato paste 2 tablespoons sugar (adjust to taste) 1 cup evaporated milk or heavy cream Salt and pepper to taste Grated cheese (preferably Eden or cheddar) for topping Preparation Cook the pasta : Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside. Sauté aromatics : In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onions. Sauté until the onions are soft and fragrant. Cook the meat : Add the ground pork or beef to the pan. Cook until the meat is browned and fully cooked through, breaking it up with a spatula as it cooks. Add the hotdogs : Toss in the sliced hotdogs and cook for another 2-3 minutes until they’re slightly browned. Make the sauce : Stir in the banana ketchup, tomato sauce, and tomato paste. Mix well until all the ingredients are incorporated. Add the sugar to balance the acidity of the tomatoes and give the sauce its characteristic sweetness. Simmer : Lower the heat and let the sauce simmer for about 10-15 minutes, stirring occasionally. Add cream : Pour in the evaporated milk or heavy cream, and season with salt and pepper to taste. Let it simmer for another 5 minutes to develop the flavors. Combine with pasta : Toss the cooked spaghetti noodles into the sauce, mixing until the noodles are fully coated. Serve : Transfer the spaghetti to a serving platter, and generously top it with grated cheese. Serve hot and enjoy! This recipe makes 4-6 servings and can be enjoyed as is or paired with a slice of garlic bread. Perfect for family gatherings or potlucks, Filipino spaghetti is sure to be a crowd-pleaser! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Filipino Spaghetti Next >

Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. < Back Sisig Prep Time: 30 mins Cook Time: 50 mins Serves: Level: Moderate About the Recipe Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. Some variations also include adding mayonnaise or egg to the dish. Sisig is typically served as a main dish, often accompanied by rice and a side of vegetables. It is commonly enjoyed as a pulutan or beer snack, often consumed with cold beer or other alcoholic drinks. Sisig is a beloved dish in the Philippines and has become popular in other parts of the world as well, often being adapted to use other types of meat such as chicken or tofu for those who do not consume pork. Ingredients 1 lb. pork head or belly, boiled or grilled and chopped into small pieces 1/2 cup chopped onions 2 tbsp. chopped green onions 2 tbsp. chopped red chili peppers 2 tbsp. chopped calamansi or lime juice 2 tbsp. soy sauce 1/4 cup mayonnaise 1 egg Salt and pepper to taste Cooking oil Preparation In a large bowl, mix together the pork, onions, green onions, and chili peppers. Add calamansi or lime juice, soy sauce, mayonnaise, and egg to the bowl. Mix everything thoroughly. Season with salt and pepper to taste. Heat some oil in a pan over medium-high heat. Add the pork mixture to the pan and cook for 5-7 minutes or until the pork is crispy and slightly charred. Serve the sisig hot with rice and a side of vegetables. Enjoy your delicious pork sisig! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Sisig Next >

Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, lemongrass, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. < Back Chicken Inasal Prep Time: 1 hr Cook Time: 12-16 mins Serves: 4 Level: Intermediate About the Recipe Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. Chicken Inasal is typically served with steamed rice and a dipping sauce made with vinegar, soy sauce, and chopped onions and chili peppers. It is a flavorful and satisfying dish that is perfect for a summer barbecue or a casual dinner party. Ingredients 2 pounds bone-in chicken thighs 1/2 cup calamansi juice (or lemon or lime juice) 1/2 cup vinegar 3/4 cup lemongrass chopped 1/2 cup lemon soda (like Sprite or 7-Up) 1 tablespoon annatto powder (or 2 tablespoons annatto oil) 1/4 cup brown sugar 1/4 cup garlic, minced 2 tablespoons ginger, minced 2 tablespoons fish sauce 1 teaspoon salt Bamboo skewers Basting Sauce: 2 tablespoons annatto oil atsuete oil 1 teaspoon lemon or calamansi juice 1/2 cup butter softened 1/4 teaspoon salt Preparation In a large bowl, combine the calamansi juice, vinegar, lemon soda, brown sugar, garlic, ginger, lemongrass, fish sauce, annatto powder, and salt. Mix well to combine. Add the chicken thighs to the bowl and mix well to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. In a bowl, combine margarine, annatto oil, salt, and lemon juice then set aside. Preheat your grill to medium-high heat. Thread the chicken onto the bamboo skewers, leaving a little space between each piece. Grill the chicken for about 6 to 8 minutes on each side, or until cooked through and charred in spots. Grill the chicken while basting generous amount of the annatto oil mixture. Serve the chicken inasal hot with steamed rice and some sliced cucumbers and tomatoes on the side. Enjoy your delicious Chicken Inasal! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Chicken Inasal Next >

Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. < Back Cassava Cake Prep Time: 15 - 20 mins Cook Time: 45 - 55 mins Serves: 9 - 12 Level: Easy About the Recipe Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. Prepared with love and attention to detail, cassava cake offers a unique taste experience that is both comforting and indulgent. The cassava itself provides a subtly sweet and earthy flavor, while the coconut milk adds a rich creaminess that complements the texture of the cake. The addition of condensed milk lends a touch of sweetness and a creamy consistency that makes each bite utterly satisfying. Cassava cake is often baked to perfection, resulting in a golden brown crust that encases a soft and moist interior. The texture is slightly dense, yet delightfully chewy, creating a pleasant contrast that keeps you coming back for more. Some variations of cassava cake include toppings like grated cheese, which adds a savory element that balances the overall sweetness of the dessert. This Filipino delicacy is not only appreciated for its taste but also for its cultural significance. Cassava, a staple crop in the Philippines, has been a part of Filipino cuisine for generations. The use of cassava in desserts like cassava cake showcases the resourcefulness of Filipino cooks who transform simple ingredients into delectable creations. Cassava cake is commonly served during special occasions, celebrations, and family gatherings. It is a dessert that brings people together, evoking a sense of nostalgia and fostering a feeling of togetherness. Whether enjoyed as a sweet ending to a meal or as a special treat shared among loved ones, cassava cake holds a special place in Filipino hearts and taste buds. With its delightful flavors and cultural significance, cassava cake has gained popularity beyond the shores of the Philippines. It has become a favorite among dessert enthusiasts worldwide who appreciate its unique taste and the glimpse it offers into the rich culinary traditions of the Philippines. Whether you savor a warm slice of cassava cake on a cozy evening or enjoy it chilled on a sunny day, this Filipino dessert is sure to leave a lasting impression. Its comforting flavors and satisfying texture make it a true delight for anyone with a sweet tooth and a love for exploring the world through food. Ingredients 2 pounds (about 900g) grated cassava 1 can (14 ounces/400ml) coconut milk 1 can (14 ounces/400ml) condensed milk 3/4 cup evaporated milk 3/4 cup granulated sugar 3 eggs, beaten 1/4 cup butter, melted 1/2 teaspoon vanilla extract Grated cheese (optional topping) Preparation Preheat your oven to 350°F (175°C). Grease a baking dish or pan with butter or cooking spray. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, beaten eggs, melted butter, and vanilla extract. Stir well until all the ingredients are fully incorporated. Pour the cassava mixture into the greased baking dish, spreading it evenly. If desired, sprinkle grated cheese on top of the cassava mixture. This step is optional but adds a savory touch to the sweet dessert. Place the baking dish in the preheated oven and bake for about 45-55 minutes, or until the top is golden brown and the center is set. You can perform a toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Once done, remove the cassava cake from the oven and let it cool for a few minutes before slicing and serving. Cassava cake can be enjoyed warm or chilled, depending on your preference. It can be stored in the refrigerator for a few days, but it's best enjoyed fresh. Feel free to adjust the sweetness or add additional toppings according to your taste. Enjoy this delicious Filipino dessert with family and friends! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Cassava Cake Next >

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Desserts Home: Dessert My M&M's Categories Desserts are the perfect way to indulge your sweet tooth and round off any meal with a touch of sweetness. From decadent cakes and pies to creamy puddings and mousses, desserts offer a wide variety of flavors and textures to suit every taste bud. Cassava Cake Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. Bibingka Bibingka is a traditional Filipino rice cake that is commonly served during Christmas season, but it can be enjoyed all year round. It is often topped with grated coconut and slices of salted egg. It is traditionally cooked in a clay pot lined with banana leaves and baked in a wood-fired oven. Easy Chocolate Molten Cakes Bake an impressive dinner party dessert with minimum fuss – these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre. Mango Float Mango float is a popular dessert in the Philippines that is made with layers of crushed graham crackers, whipped cream, and sweet mangoes. Maja Blanca Maja Blanca is a popular Filipino dessert made from coconut milk, cornstarch, sugar, and corn kernels. It is a creamy and delicious pudding-like dessert that has a smooth and silky texture. The dessert is easy to make and is often topped with grated coconut or toasted coconut flakes, giving it a beautiful and appetizing look. Puto bumbong Puto bumbong is a type of puto that is popular in the Philippines, especially during Christmas season. It is made from glutinous rice flour, coconut milk, and purple yam (ube) flavoring, and it is typically cooked in bamboo tubes or bumbong in Tagalog. Ube Cheese/Halaya Pandesal If you love pandesal, you’ll fall in love with this purple yam version. Super soft and fluffy with an intense purple yam flavor and savory cheese filling, every bite is bread heaven. Leche Flan Leche flan, also known as crème caramel, is a popular dessert in the Philippines and other parts of the world. It is a rich and creamy custard made with condensed milk, evaporated milk, egg yolks, and a caramel sauce. Leche flan is typically served chilled and is a deliciously sweet ending to any meal. Puto (Filipino steamed rice cake) Puto is a popular Filipino snack or dessert that is made from rice flour, sugar, baking powder, and water. It is a type of steamed rice cake that has a soft and fluffy texture and is often served with dinuguan and grated coconut or a drizzle of melted butter on top. Chocolate Brownies A foolproof brownie recipe for a squidgy chocolate bake. 1 1 ... 1 ... 1

Beef steak is a popular and delicious dish made from a cut of beef, typically a tender cut such as sirloin, ribeye, or filet mignon. The steak is seasoned with salt and pepper and seared in a hot pan or on a grill to form a crispy exterior and a juicy, tender interior. There are many variations of beef steak, including different seasonings, cooking methods, and toppings. < Back Beef Steak Prep Time: 30 mins Cook Time: Serves: Level: Advance About the Recipe Cooking a steak can be a bit challenging, especially if you want to achieve a perfect sear and juicy, tender interior. Therefore, cooking a steak is considered an intermediate to advanced cooking skill. However, with practice and following a few simple tips, anyone can cook a delicious steak at home. It's important to choose a quality cut of meat, season it properly, and cook it to the desired level of doneness. Additionally, using a meat thermometer can be helpful to ensure the steak is cooked to your liking. So while cooking steak may require a bit of skill and experience, it's definitely doable with practice and patience. Ingredients 1 pound of beef steak (sirloin, ribeye, or filet mignon) Salt Black pepper butter Preparation Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat a heavy-bottomed skillet or grill over high heat. Season the steak generously with salt and black pepper on both sides. Add the butter to the skillet or grill and let it melt. Add the steak to the skillet or grill and cook for about 4-5 minutes on each side for medium-rare, or until the desired level of doneness is achieved. Remove the steak from the skillet or grill and let it rest for a few minutes before serving. Slice the steak against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad. Note: cooking time may vary depending on the thickness of the steak and personal preference for the level of doneness. A meat thermometer can be helpful to check the internal temperature of the steak. The level of doneness of a steak refers to how thoroughly it is cooked. There are generally five levels of doneness for steak: Rare: The steak is cooked very lightly, with a cool, red center. The internal temperature should be around 125°F (52°C). Medium rare: The steak is cooked until the center is warm, pink, and slightly firm. The internal temperature should be around 135°F (57°C). Medium: The steak is cooked until the center is pink and firm. The internal temperature should be around 145°F (63°C). Medium well: The steak is cooked until the center is slightly pink and no longer firm. The internal temperature should be around 150°F (66°C). Well done: The steak is cooked until the center is no longer pink and fully cooked through. The internal temperature should be around 160°F (71°C) or higher. It's important to note that personal preferences for the level of doneness can vary and the cooking time can be affected by the thickness and type of steak being cooked. Using a meat thermometer can help ensure the steak is cooked to your desired level of doneness. More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Beef Steak Next >

Pancit bihon is a popular Filipino noodle dish made with thin rice noodles, meat, vegetables, and seasonings. It is commonly served at gatherings and special occasions in the Philippines, and it is also a popular everyday dish. < Back Pancit Bihon Prep Time: 20 mins Cook Time: 40 mins Serves: 4 Level: Moderate About the Recipe Pancit is a popular Filipino noodle dish that is commonly served as a main course or as a side dish in various events and gatherings. There are different types of pancit, each varying in the type of noodles used and the ingredients added. Some of the most popular types of pancit include: 1. Pancit Bihon - made with thin rice noodles, chicken, pork, shrimp, and an assortment of vegetables such as carrots, cabbage, and green beans. 2. Pancit Canton - made with thicker wheat noodles, similar to Chinese chow mein. It is usually stir-fried with vegetables, meat, and seafood. 3. Pancit Malabon - a thicker noodle dish that is similar to pancit palabok, but with a different type of noodle and seafood toppings such as shrimp, squid, and smoked fish. 4. Pancit Palabok - a dish made with thin rice noodles, shrimp sauce, and a variety of toppings such as boiled eggs, crushed chicharon, and green onions. 5. Pancit Sotanghon - a dish made with transparent noodles made from mung bean starch, typically stir-fried with chicken, pork, and vegetables. Pancit is a versatile dish that can be enjoyed at any time of the day, and is often served with calamansi or lime wedges on the side. Ingredients 8 oz. dried bihon (rice noodles) 2 tbsp. cooking oil 1 medium onion, sliced 3 cloves garlic, minced 1/2 lb. boneless chicken breast, sliced into thin pieces 1/2 lb. pork, sliced into thin pieces 2 cups shredded cabbage 1 medium carrot, julienned 1 cup green beans, sliced diagonally 1/4 cup soy sauce 2 tbsp. oyster sauce 1/4 tsp. ground black pepper 4 cups chicken broth or water 1/4 cup sliced scallions Calamansi or lime wedges Preparation Soak the bihon noodles in warm water for about 15 minutes or until they are soft. Drain and set aside. In a large wok or frying pan, heat the oil over medium-high heat. Add the onions and garlic and sauté until fragrant. Add the chicken and pork and cook until browned. Add the vegetables and stir-fry for about 2 minutes. Add the soy sauce, oyster sauce, and ground black pepper. Stir to combine. Add the chicken broth or water and bring to a boil. Add the bihon noodles and stir until well combined. Cook for about 5-7 minutes or until the noodles are tender. Garnish with sliced scallions and serve hot with calamansi or lime wedges on the side. Enjoy your homemade Pancit Bihon! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Pancit Bihon Next >

Fish curry is a delicious and flavorful dish that is popular in many cuisines, especially in Indian, Thai, and Southeast Asian cooking. This dish is made with tender fish fillets cooked in a fragrant and spicy sauce that is bursting with flavor and aroma. < Back Fish Curry Prep Time: 30 mins Cook Time: 3o mins Serves: 4-6 Level: Intermediate About the Recipe Fish curry is a delicious and flavorful dish that is popular in many cuisines, especially in Indian, Thai, and Southeast Asian cooking. This dish is made with tender fish fillets cooked in a fragrant and spicy sauce that is bursting with flavor and aroma. Fish curry is a perfect way to incorporate fish into your diet, as it is rich in protein, omega-3 fatty acids, and other essential nutrients. It is also a versatile dish that can be made with a variety of fish, from cod and tilapia to salmon and shrimp. In this dish, the fish is simmered in a fragrant blend of spices such as cumin, curry powder, coriander, turmeric, and cayenne pepper, which creates a depth of flavor and a warm, inviting aroma. The addition of coconut milk adds a rich and creamy texture, while diced tomatoes provide a tangy and slightly sweet flavor that balances out the spices. Fish curry is typically served with rice or flatbread, such as naan or roti, making it a filling and satisfying meal that is perfect for any occasion. It's a great choice for a weeknight dinner or a special occasion, and can easily be customized to your personal taste preferences. Ingredients 1 pound firm white fish (such as cod, tilapia, or halibut), cut into 1-inch pieces 1 onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 2 tablespoons vegetable oil 1 tablespoon curry powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 (14-ounce) can coconut milk 1 (14-ounce) can diced tomatoes 1 tablespoon fish sauce 1 tablespoon brown sugar Salt and pepper, to taste Fresh cilantro, chopped, for garnish Preparation In a large saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for about 5 minutes, or until it is soft and translucent. Add the minced garlic and ginger to the saucepan and cook for another minute, or until fragrant. Add the curry powder, cumin, coriander, and cayenne pepper to the saucepan and stir well to combine. Cook for about 30 seconds, or until the spices are fragrant. Add the coconut milk, diced tomatoes (with their juices), fish sauce, and brown sugar to the saucepan. Stir well to combine and bring the mixture to a simmer. Add the fish pieces to the saucepan and stir gently to coat them with the curry sauce. Cover the saucepan and simmer for about 10 minutes, or until the fish is cooked through and tender. Season the fish curry with salt and pepper to taste. Serve the curry hot, garnished with fresh cilantro. Enjoy your delicious Fish Curry! You can serve it with steamed rice or naan bread for a complete meal. More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Fish Curry Next >