Korean Ground Beef 3 tablespoons brown sugar

1 tablespoon sesame oil

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,
Prep Time breaking apart with the back of
5 mins a spoon, for about 3 to 5
Cook Time minutes or until lightly browned.
15 mins Drain excess fat.
Total Time 3. In a bowl, combine soy sauce,
sugar, sesame oil, and red
20 mins
pepper flakes. Stir until sugar is
dissolved. Add to the pan.
Korean Ground Beef has all the 4. Continue to simmer until beef
flavors of your favorite Korean is cooked through. Add green
BBQ but made budget-friendly onions and cook, stirring to
with ground beef. It's delicious distribute, for about 1 minute.
served over rice or wrapped in 5. Transfer to serving platter and
lettuce leaves! garnish with sesame seeds.
Serve hot.
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 pounds pork back ribs, cut
into pieces between bones
1/2 cup soy sauce
Baby Back Ribs with Adobo 1 cup vinegar
Glaze 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.
Prep Time
Bring to a boil, skimming scum
15 mins that may float on top. Lower
Cook Time heat, cover and continue to
2 hr cook for about 1 to 1-1/2 hours
Total Time or until ribs are fork-tender.
2 hr 15 mins Remove ribs from pot and set
aside.
2. Add bread crumbs, honey,
Baby back ribs with adobo glaze
and butter to the adobo sauce
made with pork ribs simmered
and simmer for about 5
in classic adobo marinade and
minutes.
then finished in the oven with a
3. Spread bread mixture on ribs
topping of breadcrumbs and
and arrange in a single layer on
honey for a delightful outer
a baking sheet. Bake in a 385 F
crust. Fall off the bone tender
oven for about 10 to 15 minutes
and with loaded with sweet and
or until lightly caramelized.
savory adobo flavor, they're
Serve hot.
finger-licking good!
Course: Appetizer, Main Entree
Cuisine: Asian
Servings: 4 Servings
Author: Kawaling Pinoy
Ingredients
 1 small onion, peeled and grated
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1 can (14 ounces) button
mushrooms, drained and sliced
Burger Steak
For the Gravy
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
Prep Time beef, soaked breadcrumbs, onions,
10 mins egg, salt, and pepper. Gently mix
Cook Time until combined. Divide meat into
30 mins portions and shape into patties.
Total Time With your thumb, gently press in
the center of each patty to make a
40 mins
slight indentation.
3. In a skillet over medium heat,
Burger Steak made with beef heat oil. Add mushrooms and cook,
patties smothered in a rich stirring regularly, for about 1
mushroom gravy. Super moist and minutes. With a slotted spoon,
flavorful, it's an easy weeknight remove from pan and keep warm.
dinner meal best served with 4. Add beef patties in a single layer
steamed rice or mashed potatoes. and cook for about 1 to 2 minutes
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
Author: Kawaling Pinoy heat, heat the butter until melted.
Ingredients Sprinkle in the flour and whisk
until smooth and blended.
2 slices white bread, torn into Continue to cook, stirring
small pieces regularly, until roux turns lightly
1/4 cup beef broth or water golden.
1 pound ground beef (80/20 6. Slowly add beef stock, whisk
ground chuck) until smooth, and continue to cook
 until sauce begins to thicken. Add Ingredients
salt and pepper.
7. Add meat patties in a single 1 whole (about 8 to 10
layer in the pan. Lower heat, pounds) pork shoulder with skin
cover, and continue to cook for on
about 10 to 15 minutes or until 1/2 cup vinegar
meat is fully cooked. Add 1 tablespoon salt
mushrooms during the last 1 teaspoon garlic powder
5minutes and cook until 1 teaspoon pepper
Crispy Pork Shoulder Get Ingredients
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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
Prep Time oven for about 4 1/2 to 5 hours.
10 mins Increase temperature to 320 F
Cook Time and continue to cook for about 1
1/2 to 2 hours or until meat is
7 hr
cooked through and browns.
Total Time
Increase temperature to 430 F
7 hr 10 mins and continue to cook for about
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
frying. Golden and crunchy on to rest for about 10 to 15
the outside and moist and minutes 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
 Calories: 343 kcal
Author: Kawaling Pinoy
Ingredients
1 large pear, peeled, seeded
and quartered
1 head garlic, peeled
1 small onion, peeled and
quartered
1 thumb-size ginger, peeled
Korean BBQ Bulgogi
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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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Korean BBQ Bulgogi made of
thin beef slices marinated in a
sweet and salty marinade and
cooked to perfection over
charcoal or tabletop griddle.
This Asian BBQ beef is tender,
flavorful, and delicious with
steamed rice!
Course: Main Entree
Cuisine: Asian
Servings: 6 Servings
Instructions
1. In a food processor, process
pear, onions, garlic, and ginger
until pureed (the texture of
applesauce).
2. In a bowl, combine soy sauce,
sugar, rice vinegar, sesame oil,
salt, and pepper. Stir until sugar
and salt are dissolved. Add
puree pear mixture, green
onions, and sesame seeds. Stir
until well-combined.
3. Add beef, massaging to fully
incorporate marinade. Cover
with film and marinate in the
fridge for 4 hours but not more
than 8 hours. Drain beef from
marinade.
4. Over a tabletop grill pan,
arrange beef slices in a single
layer and cook for about 2 to 4
minutes on each side or until
slightly charred and tender. If
using a skillet, add a tablespoon
and heat over high heat. Add
beef slices and cook, turning as
needed, until tender and lightly
browned. Serve hot.
Lumpiang Galunggong
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
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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 Servings: 4 Servings
with the remaining mixture.
5. In a skillet over medium heat, heat
Author: Kawaling Pinoy
about 1 inch deep of oil. Add spring Ingredients
rolls and deep fry, turning once or
twice, for about 3 to 5 minutes or 1 whole bangus (milkfish)
until golden brown and crisp. Drain on
a wire rack set over a baking sheet.
salt and pepper to taste
Serve immediately with spiced oil
vinegar. 1 medium onion, peeled and
chopped
3 cloves of garlic
1 teaspoon fresh ginger,
peeled and minced
1/2 cup green bell pepper,
Bangus Sisig seeded and chopped
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
Prep Time over medium heat, heat
15 mins about 1-inch deep of oil. Add
Cook Time fish and cook, turning as
20 mins needed, until golden and
Total Time slightly crisp. Remove from
35 mins heat and drain on paper
towels. Debone fish and flake
meat.
Bangus Sisig made with 2. In a skillet over medium
flaked milkfish, chopped heat, heat about 1 tablespoon
onions, and chili peppers oil. Add onions, garlic, ginger,
drizzled with fresh citrus bell peppers, and chili
juice. Refreshingly tangy and peppers. Cook until softened.
slightly spicy, it's delicious as Add lemon juice and soy
a viand or appetizer. sauce. Bring to a simmer.
Course: Appetizer 3. Add flaked fish, stirring
Cuisine: Filipino gently to combine. Cook just
 until fish is heated through.
Season with salt and pepper
to taste. Serve hot.
Shrimp in Black Bean Sauce
Prep Time
10 mins
Cook Time
10 mins
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
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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
mixture and stir to combine. Bring
to a simmer for about 2 to 3
minutes or until sauce is slightly
thickened. Serve hot.
 Sinigang na Salmon Belly sa
Kamias with flavorful fish belly
and vegetables in a sour soup is
the perfect cold weather comfort
food. Delicious served with
steamed rice or enjoyed on its
own!
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
Sinigang na Salmon Belly sa quartered
Kamias 2 medium tomatoes, quartered
1 banana chili
1 cup labanos (radish), peeled
and cut into chunks
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
Prep Time sauce.
10 mins 2. Add kamias, onions, tomatoes,
Cook Time and chili pepper. Cook for about 1
20 mins to 2 minutes.
Total Time 3. Add radish and cook for about 1
to 2 minutes. Add bok choy and
30 mins
cook for another 1 to 2 minutes.
Season with salt to taste. Serve
hot.
4. Add long beans, eggplant, and
okra and continue to cook for 2 to
3 minutes.
5. Add salmon and continue to cook
for about 7 to 10 minutes or until
fish changes color and flakes easily
and vegetables are tender yet
crisp.
6. Season with salt to taste. Serve
hot.