Korean Ground Beef 1/2 teaspoon crushed red pepper

flakes
1/4 cup green onions, chopped
sesame seeds
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Instructions
1. In a wide pan over medium
heat, heat vegetable oil. Add
garlic and ginger and cook until
aromatic.
2. Add ground beef and cook,
breaking apart with the back of
a spoon, for about 3 to 5
minutes or until lightly browned.
Prep Time Drain excess fat.
5 mins 3. In a bowl, combine soy sauce,
Cook Time sugar, sesame oil, and red
15 mins pepper flakes. Stir until sugar is
Total Time dissolved. Add to the pan.
20 mins 4. Continue to simmer until beef is
cooked through. Add green
Korean Ground Beef has all the onions and cook, stirring to
flavors of your favorite Korean distribute, for about 1 minute.
BBQ but made budget-friendly 5. Transfer to serving platter and
with ground beef. It's delicious garnish with sesame seeds.
served over rice or wrapped in Serve hot.
lettuce leaves!
Course: Main Entree
Cuisine: Asian
Servings: 4
Calories: 304 kcal
Author: Lalaine
Ingredients
1 pound ground beef
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 thumb size ginger, peeled and
finely minced
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon sesame oil
 Baby Back Ribs with Adobo
Glaze
Prep Time
15 mins
Cook Time
2 hr
Total Time
2 hr 15 mins
Baby back ribs with adobo glaze
made with pork ribs simmered
in classic adobo marinade and
then finished in the oven with a
topping of breadcrumbs and
honey for a delightful outer
crust. Fall off the bone tender
and with loaded with sweet and
savory adobo flavor, they're
finger-licking good!
Course: Appetizer, Main Entree
Cuisine: Asian
Servings: 4 Servings
Author: Kawaling Pinoy
Ingredients
3 pounds pork back ribs, cut into
pieces between bones
1/2 cup soy sauce
1 cup vinegar
1/2 cup brown sugar
1 head garlic, peeled and minced
1/2 teaspoon peppercorns,
crushed
2 bay leaves
1/2 cup panko breadcrumbs
1/2 cup honey
1 tablespoon butter
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Instructions
1. In a pot over medium heat,
combine pork ribs, soy sauce,
vinegar, sugar, garlic,
peppercorns, and bay leaves.
Bring to a boil, skimming scum
that may float on top. Lower
heat, cover and continue to
cook for about 1 to 1-1/2 hours
or until ribs are fork-tender.
Remove ribs from pot and set
aside.
2. Add bread crumbs, honey, and
butter to the adobo sauce and
simmer for about 5 minutes.
3. Spread bread mixture on ribs
and arrange in a single layer on
a baking sheet. Bake in a 385 F
oven for about 10 to 15 minutes
or until lightly caramelized.
Serve hot.
 Burger Steak 1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
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Instructions
1. In a small bowl, soak bread in
broth. Tear with your hands until it
resembles a soft paste.
2. In a large bowl, combine ground
beef, soaked breadcrumbs, onions,
egg, salt, and pepper. Gently mix
Prep Time
until combined. Divide meat into
10 mins portions and shape into patties.
Cook Time With your thumb, gently press in
30 mins the center of each patty to make a
Total Time slight indentation.
40 mins 3. In a skillet over medium heat, heat
oil. Add mushrooms and cook,
Burger Steak made with beef stirring regularly, for about 1
patties smothered in a rich minutes. With a slotted spoon,
mushroom gravy. Super moist and remove from pan and keep warm.
flavorful, it's an easy weeknight 4. Add beef patties in a single layer
dinner meal best served with and cook for about 1 to 2 minutes
steamed rice or mashed potatoes. on each side or until just until
Course: Main Entree lightly browned. Remove burgers
Cuisine: American, Filipino from pan and drain on paper
Servings: 4 Servings towels. Keep warm.
Calories: 557 kcal 5. In a saucepan over medium heat,
Author: Kawaling Pinoy heat the butter until melted.
Sprinkle in the flour and whisk
Ingredients until smooth and blended.
2 slices white bread, torn into small Continue to cook, stirring
pieces regularly, until roux turns lightly
1/4 cup beef broth or water golden.
1 pound ground beef (80/20 ground 6. Slowly add beef stock, whisk until
chuck) smooth, and continue to cook until
1 small onion, peeled and grated sauce begins to thicken. Add salt
1 egg, well beaten and pepper.
1 teaspoon salt 7. Add meat patties in a single layer
1/4 teaspoon pepper in the pan. Lower heat, cover, and
2 tablespoons oil continue to cook for about 10 to 15
1 can (14 ounces) button minutes or until meat is fully
mushrooms, drained and sliced cooked. Add mushrooms during
For the Gravy the last 5minutes and cook until
 Crispy Pork Shoulder Powered by Chicory

Instructions
1. With a knife, pierce the skin a
few times. Pour vinegar over
and massage on meat. Rub salt,
garlic powder, and pepper all
over the meat. Refrigerate,
uncovered and skin side up,
overnight to chill.
2. With paper towels, pat down
surfaces of meat to completely
dry. Arrange on a roasting pan
fitted with a rack.
3. Bake in a preheated 180 F oven
for about 4 1/2 to 5 hours.
Prep Time Increase temperature to 320 F
10 mins and continue to cook for about 1
Cook Time 1/2 to 2 hours or until meat is
cooked through and browns.
7 hr
Increase temperature to 430 F
Total Time
and continue to cook for about
7 hr 10 mins 30 to 40 minutes or until skin is
Crispy Pork Shoulder made easy very crisp.
in the oven and without deep- 4. Remove from oven and allow to
frying. Golden and crunchy on rest for about 10 to 15 minutes
the outside and moist and before slicing.
flavorful on the inside, it's like
making your own roast pig at
home!
Course: Main Entree
Servings: 16 Servings
Calories: 585 kcal
Author: Kawaling PInoy
Ingredients
1 whole (about 8 to 10 pounds)
pork shoulder with skin on
1/2 cup vinegar
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon pepper
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 Korean BBQ Bulgogi 1 thumb-size ginger, peeled and
sliced
1 cup soy sauce
1 cup brown sugar
1/4 cup rice vinegar
3 tablespoons sesame oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup green onions, chopped
1/2 teaspoon sesame seeds
2 pounds top sirloin or tenderloin,
sliced very thinly
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Instructions
Prep Time
1. In a food processor, process
15 mins
pear, onions, garlic, and ginger
Cook Time
until pureed (the texture of
15 mins applesauce).
Total Time 2. In a bowl, combine soy sauce,
30 mins sugar, rice vinegar, sesame oil,
salt, and pepper. Stir until sugar
Korean BBQ Bulgogi made of
and salt are dissolved. Add
thin beef slices marinated in a
sweet and salty marinade and puree pear mixture, green
onions, and sesame seeds. Stir
cooked to perfection over
until well-combined.
charcoal or tabletop griddle.
3. Add beef, massaging to fully
This Asian BBQ beef is tender,
incorporate marinade. Cover
flavorful, and delicious with
with film and marinate in the
steamed rice!
fridge for 4 hours but not more
Course: Main Entree than 8 hours. Drain beef from
Cuisine: Asian marinade.
Servings: 6 Servings 4. Over a tabletop grill pan,
Calories: 343 kcal arrange beef slices in a single
Author: Kawaling Pinoy layer and cook for about 2 to 4
Ingredients minutes on each side or until
slightly charred and tender. If
1 large pear, peeled, seeded and using a skillet, add a tablespoon
quartered and heat over high heat. Add
1 head garlic, peeled beef slices and cook, turning as
1 small onion, peeled and needed, until tender and lightly
quartered browned. Serve hot.
 Lumpiang Galunggong Get Ingredients
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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Lumpiang Galunggong is the fish
version of lumpiang shanghai. Filled
with flaked fish, water chestnuts,
mushrooms, and celery, it's delicious
and absolutely addicting dipped in
spicy vinegar!
Course: Appetizer
Cuisine: Filipino
Servings: 12 Servings
Author: Kawaling Pinoy
Ingredients
6 pieces dried shiitake mushrooms
1 pound (about 5 to 6 pieces)
galunggong, cleaned, gutted and heads
removed
1/2 cup soy sauce
water
oil
1 small onion, peeled and chopped
3 garlic, peeled and minced
1 cup water chestnuts, chopped
2 cups Chinese celery, chopped
salt and pepper to taste
1 package (24 pieces) springroll
wrappers
Instructions
1. In a bowl, soak shiitake mushrooms in
warm water for about 30 minutes or
until softened. Remove from water
and squeeze excess liquid. Finely
chop and set aside.
2. In a pot over medium heat, combine
fish, soy sauce and enough water to
cover fish. Bring to a boil, removing
any scum that floats on top. Cook for
about 5 to 7 minutes or just until fish
can be easily flaked from the bones
but not falling apart. Remove fish
discarding liquid. Let cool to touch and
flake flesh, discarding heads and
bones.
3. In a wide skillet over medium heat,
heat about 1 tablespoon of oil. Add
onions and garlic and cook until
aromatic. Add water chestnuts,
shiitake mushrooms, and Chinese
celery. Cook until celery is just wilted.
Add flaked fish and cook until just
heated through. Season with salt and
pepper to taste. Remove from pan
and drain excess liquid, if any.
4. Separate spring roll wrappers into
individual sheets. On a flat working
surface, lay wrapper like a diamond.
Spoon about 1 1/2 to 2 tablespoons of
fish mixture on the middle of
the wrapper. Fold the bottom pointed
end of wrapper over filling. Fold side
ends of the sheet inward and roll into
a log. Wet the pointed edge of the
wrapper to completely seal. Repeat
with the remaining mixture.
5. In a skillet over medium heat, heat
about 1 inch deep of oil. Add spring
rolls and deep fry, turning once or
twice, for about 3 to 5 minutes or
until golden brown and crisp. Drain on
a wire rack set over a baking sheet.
Serve immediately with spiced
vinegar.
 1/2 cup green bell pepper,
seeded and chopped
Bangus Sisig
4 Thai chili pepper, finely
chopped
juice from 2 lemons
2 tablespoons soy sauce
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Instructions
1. Season bangus with salt and
pepper to taste. In a pan over
medium heat, heat about 1-
Prep Time inch deep of oil. Add fish and
15 mins cook, turning as needed, until
Cook Time golden and slightly crisp.
20 mins Remove from heat and drain
Total Time on paper towels. Debone fish
35 mins and flake meat.
2. In a skillet over medium heat,
Bangus Sisig made with heat about 1 tablespoon oil.
flaked milkfish, chopped Add onions, garlic, ginger,
onions, and chili peppers bell peppers, and chili
drizzled with fresh citrus peppers. Cook until softened.
juice. Refreshingly tangy and Add lemon juice and soy
slightly spicy, it's delicious as sauce. Bring to a simmer.
a viand or appetizer. 3. Add flaked fish, stirring gently
Course: Appetizer to combine. Cook just until
Cuisine: Filipino fish is heated through.
Servings: 4 Servings Season with salt and pepper
Author: Kawaling Pinoy to taste. Serve hot.
Ingredients
1 whole bangus (milkfish)
salt and pepper to taste
oil
1 medium onion, peeled and
chopped
3 cloves of garlic
1 teaspoon fresh ginger, peeled
and minced
 Get Ingredients
Shrimp in Black Bean Sauce Powered by Chicory

Instructions
1. In a bowl, combine shrimps and
cornstarch until coated. Let stand
for about 3 to 5 minutes.
2. In a small bowl, combine water,
chili garlic sauce, soy sauce,
Chinese cooking wine, and sesame
oil. Stir until well combined and set
aside.
3. In a wide skillet over high heat,
heat vegetable oil. Add shrimps
and cook for about 1 to 2 minutes
or until color just turned pink.
4. Add black beans. Add the sauce
Prep Time mixture and stir to combine. Bring
10 mins to a simmer for about 2 to 3
Cook Time minutes or until sauce is slightly
10 mins thickened. Serve hot.
Total Time
20 mins
Shrimp in Black Bean Sauce is a
quick and easy to prep yet packs
big, bold flavors. With shrimps
cooked in a spicy, garlicky black
bean sauce, it's an adventure for
the tastebuds!
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings
Author: Kawaling Pinoy
Ingredients
2 pounds shrimps, shelled and
deveined
1 tablespoon cornstarch
1/2 cup water
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon sesame oil
2 tablespoons vegetable or peanut oil
1 cup salted black beans, rinsed and
drained
 1 cup labanos (radish), peeled and
Sinigang na Salmon Belly sa cut into chunks
Kamias 1 cup long beans, ends trimmed and
cut into 3-inch lengths
1 pound salmon belly, scaled and cut
into pieces
1 eggplant, stemmed and cut into
chunks
4 pieces okra, ends trimmed
salt to taste
1 bunch bok choy
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Instructions
1. In a large pot over medium heat,
bring water to a boil. Add fish
sauce.
2. Add kamias, onions, tomatoes, and
chili pepper. Cook for about 1 to
2 minutes.
Prep Time
3. Add radish and cook for about 1 to
10 mins 2 minutes. Add bok choy and cook
Cook Time for another 1 to 2 minutes. Season
20 mins with salt to taste. Serve hot.
Total Time 4. Add long beans, eggplant, and
30 mins okra and continue to cook for 2 to
3 minutes.
Sinigang na Salmon Belly sa 5. Add salmon and continue to cook
Kamias with flavorful fish belly for about 7 to 10 minutes or until
and vegetables in a sour soup is fish changes color and flakes easily
the perfect cold weather comfort and vegetables are tender yet
food. Delicious served with crisp.
steamed rice or enjoyed on its 6. Season with salt to taste. Serve
own! hot.
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 243 kcal
Author: Lalaine
Ingredients
6 cups water
1 tablespoon fish sauce
2 cups kamias
1 small onion, peeled and quartered
2 medium tomatoes, quartered
1 banana chili