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Arroz Caldo Recipe: The Filipino Chicken Congee

Arroz Caldo Recipe: The Filipino Chicken Congee

Rice has been a staple of the Filipino diet. Not a meal is served without it. This time I want to take the humble rice to another level using the simplest of ingredients. Most specially at these trying times where a looming uncertainty unfolds and 

Dairy-Free Coconut Milk Fettuccine

Dairy-Free Coconut Milk Fettuccine

With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you 

Chili Con Carne (Slow Cooked Chili)

Chili Con Carne (Slow Cooked Chili)

I always thought that Chili's (also known as Chili con Carne in the Philippines) as a bland and boring dish to eat. Not until I was attending a house party of friend years back. That opened my eyes to give the recipe a try as I simply couldn’t get over the dish! So from time to time, I would make this dish when I know I need to prepare a meal that would cover 2 days because of a busy schedule. 


Now, just a warning ahead. Although this recipe is fairly easy to make, it does take time and PATIENCE! Yes, if you are impatient like me, this recipe is perfect to practice patience. And it darn tastes good too! So in terms of time, you will need about 4 to 6 hours to cook it. Another thing, as this recipe takes time, I suggest that you use a slow cooker, or as any typical Asian or Filipino, use the rice cooker as this will consume a lot of gas on your stove. 



½ kilo kidney beans 

1 cup tomato sauce 

½ kilo ground beef (best to use Australian beef than local) 

1 large onion - chopped 

6 cloves of garlic - chopped 

Medium size pepper - chopped 

Chili - optional 

Salt to taste 

1 tablespoon sugar 

1 liter of water 

Vegetable oil 



Spice Mix: 

½ tablespoon cumin powder 

½ tablespoon black pepper 

½ tablespoon dried oregano 

1/2 tablespoon cayenne pepper 

1/2 tablespoon cinnamon powder (or 1 whole cinnamon bark) 



Grated cheese 

White onion - chopped 





  1. In a large pot, add the oil, and sautee the onions and garlic for a few seconds. 
  2. Then add the ground beef and a teaspoon of salt, saute for 2 minutes. 
  3. Add the pepper and mix again for another minute.



In some recipes, they would remove the liquid from the beef, however, I leave it as is. That beef juice is where the goodness is. 



4.  Add the tomato sauce, spice mix, salt, and water. Mix all the ingredients and let it boil for 20 minutes.

5. Check the chilis and lower the heat of your stove to low. Let it cook for 4 to 6 hours while occasionally mixing the ingredients to make sure that the bottom part doesn’t burn. Add 1 cup of water as well if the liquid has fully evaporated. 

6. Once the kidney beans are soft (a bit mushy already) and the liquid has simmered, turn the stove off. 

7. Garnish with shredded cheese and white onions. 

8. Serve and enjoy! Now, this dish is best served warm and can go very well with toasted bread or biscuits. 



Another tip, this dish goes BETTER and BETTER for days. So store it in the fridge and reheat. 

How to Choose the Right Frying Pan?

How to Choose the Right Frying Pan?

Frying your food is so much easier when using the right pan. However, there are lots of types on the market and there is much to consider when selecting the right one. What are the actual benefits or the differences between the pans? I will 

How to Prepare and Cook Bamboo Shoots (Labong/Dabong)

How to Prepare and Cook Bamboo Shoots (Labong/Dabong)

Dabong, labong, also known as bamboo shoots. It’s delicious, healthy, and so darn hard to find! And in most cases, you are usually buying it from a tin can from your favorite grocery store. In this video, I will show you how you can easily 

Chowking Beef Chao Fan Recipe Hack

Chowking Beef Chao Fan Recipe Hack

When Chowking launched their new fried rice offering, the Beef Chao Fan, I thought it was just your typical fried rice that you get from all other Chinese restaurant.  But once I tasted the said dish, it had quite a great taste that I found myself addicted to it for quite some time.  Initially, I thought it was easy to copy or “hack” the dish since it’s just fried rice, however, it had that distinct taste that I can’t put my finger on.  Thus, I tried replicating it in my own kitchen but had #EPICFAIL moments with it.


Not until I figured one crucial ingredient that made all the difference! So without further adieu, here’s my recipe for the famous Chowking Beef Chao Fan Rice.


4 cups of cooked rice

½ cup carrots – diced into small cuts

¼ kilo special ground beef

1 medium size red onion – chopped

3 cloves of garlic – peeled and chopped

2 stalks of spring onions – chopped

2 cups of green cabbage – chopped

2 tablespoon of lauriat soy sauce – for meat  

2 tablespoon of lauriat soy sauce – for rice

Salt to taste

White sugar (optional)

Beef lard (also known as beef fats/taba ng baka) – 2 tablespoon

Vegetable Oil


  1. Using a pan/wok over high heat, add the vegetable oil, and sautee the onions, followed by garlic.
  2. Followed by the ground beef, stir until the meat turns white, then add a bit of salt. Allow the meat to cook and with the water to fully evaporate. To have that umami flavor, add a bit of white sugar (roughly ½ teaspoon). Once done, then set aside.
  3. Using the same wok, stir fry the chopped carrots. Add a bit of water to avoid the carrots to go brown. Let it cook until the carrots have softened.
  4. Add back the beef meat to the mixture, and continue to stir for a couple of seconds. Then add the cooked rice. If you have the beef lard, this is the part where you add it to the mixture.
  5. Remove the lumps from the rice and continue to stir for a minute.
  6. Add the second batch of soy sauce and remaining sugar to the rice mix, stir again for a couple of seconds.
  7. Toss the spring onions and cabbage. Stir again for about 10 seconds.
  8. Serve and enjoy!
CAULIFLOWER RICE RECIPE: Keto Rice & Diabetic-Friendly

CAULIFLOWER RICE RECIPE: Keto Rice & Diabetic-Friendly

As a Filipino or Asian who’s heavy on rice eating, going for a healthy diet without the rice is a struggle. I’ve had many attempts to cut down rice, and it was a struggle for me as I always looked for that grain-like texture on 



Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich 

Mang Inasal Recipe Hack | Bacolod Manok Inasal

Mang Inasal Recipe Hack | Bacolod Manok Inasal

Mang Inasal Recipe Hack

It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken.  There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another tasteless grilled chicken. Not until Jun insisted that we and the kids give it a try. Since then, I’ve been hooked!

A little background, Mang Inasal is actually from the famous Bacolod Chicken Inasal, also known as Inasal na Manok. I haven’t really tasted the authentic Bacolod Manok Inasal since the closest place I’ve been to in Bacolod was at the airport during a layover flight back to Cebu. So yeah, there goes my “closest” experience to Bacolod’s Manok Inasal. 😀 😀

Before publishing this Mang Inasal Recipe hack, I’ve experimented on this recipe several times to make sure I can get the closest flavor possible. One thing I like about this simple Filipino Grilled Chicken dish is the aromatic smell of the spices infused in the marinade.  So I hope you give this recipe a try so you can have your own version of the Mang Inasal na Manok.


  1. Chicken leg quarter – 4 pcs.
  2. Barbecue sticks



  1. Soy sauce – ½ cup
  2. Lemongrass (tanglad) with white par of stalks thinly sliced – ¼ cup
  3. Medium size red onion – chopped
  4. Water – 1 cup
  5. Brown sugar – 1/8 cup
  6. Salt – 1 tablespoon
  7. Cane vinegar – ¼ cup
  8. Optional: 6 kalamansi – Squeezed



  1. Chicken Fats – ¼ kilo
  2. Anato (Achuete) Seeds – 2 tablespoon
  3. Vegetable Oil – 1/8 cup




  1. In a large bowl, add the cane vinegar, salt, water, sugar, and soy sauce. Mix until the sugar and salt are thoroughly dissolved. Then add lemongrass, onion, ginger, then mix again.
  2. Make cuts on the meat and place the chicken meat in the marinade with the meat part facing down. Cover with a plastic wrap and set aside in the fridge for 12 to 24 hours.



  1. For the anato oil, using a saucer/small pot, add the oil and set the stove to medium high. Add the chicken fats, and let it cook ‘til golden brown.
  2. Remove the cooked chicken skin, and add the anato seeds. Stir until the oil turns reddish orange.
  3. Using a strainer and container, sift the oil to separate the seeds. Set aside.


  1. Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.


Now for this next step, I used my oven toaster since I don’t have a grill. But you can go ahead and directly cook this from a grill if you have one.



  1. Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.
  2. Pre-heat your oven toaster to high for 5 minutes. Then using a pan, place the chicken meat and cover with tin foil. Cook for 15-20 minutes.
  3. Remove from the oven, and glaze it with the anato oil.
  4. Transfer the chicken meat in a rack, and cook again in the oven for another 5 to 7 minutes or until brown.
  5. Do another layer of anato oil glaze if needed.
  6. Serve and enjoy and rice!


As for the dip, simply add 3 tablespoon of soy sauce, 2 chilis (depends on how spicy you want it), and a slice of kalamansi. 



Best Homemade Beef Shawarma Recipe

Best Homemade Beef Shawarma Recipe

I always have this knack for eating Indian and Middle Eastern food. Since my sister started selling imported spices through her store Molinos dela Especia, I’ve been getting my steady supply of aromatic and healthy spices for my dishes, which then brings me to the