Ginataang Manok is a simple yet truly flavorful Filipino dish. It has a very distinct taste with a rich and creamy texture.

Ginataang Manok ( Spicy Chicken in Coconut Milk ) | Chicken Recipe

Here's a ginataang manok recipe shared by Miss K Cook via her YouTube channel. Check it out!

Ginataang Manok Ingredients:

* 4 gloves garlic, minced
* 1/2 cup onion
* 1 stalk lemongrass
* chilis (depends on your spice level)
* 1 thumb ginger, sliced
* 1/2 cup green onions, sliced
* 5 pieces chicken legs, sliced in half
* 1 to 2 cups of sliced eggplant
* 1 can (400ml) coconut cream
* 2 tbsps. fish sauce (patis)
* 2 tbsps. white vinegar
* 1/2 chicken bouillon (can be substitute with 1 cup chicken stock)

How To Cook Ginataang Manok:

Spicy Ginataang Manok is best served hot with a cup (or two) of steamed rice.

Ginataang Manok ( Spicy Chicken in Coconut Milk ) | Chicken Recipe

Beef Salpicao is a Spanish/Portuguese inspired Filipino dish. It is composed of beef tenderloin or sirloin cut into small pieces or strips, plenty of minced garlic, Worcestershire sauce, olive oil and liquid seasoning.

Below is a very easy to follow recipe of Beef Salpicao courtesy of Ms. Evelyn Ramos via Halina Sa Kusina Facebook Group

How To Cook Beef Salpicao | Beef Salpicao Recipe

Beef Salpicao Ingredients:

* Beef sirloin or tenderloin
* Salt
* Black pepper
* Olive oil
* Garlic
* Paprika
* Oyster sauce
* Butter

How To Cook Beef Salpicao:

Cut beef. Marinade in salt, pepper, paprika, garlic and olive oil. Let stand for few minutes.

Heat pan. Put marinated beef and wait until water runs dry and beef become deep brown.

Add oyster sauce. Stir for few minutes.

Add butter. Stir for few minutes.

Serve and enjoy!

How To Cook Beef Salpicao | Beef Salpicao Recipe

Sweet and Sour Fish Fillet is a popular dish in the Philippines. It's one of the most common courses served in Filipino dining tables during special events and occasions.

Here's a very easy-to-follow sweet and sour fish fillet recipe shared by Msxkitten Cooking via a YouTube video. Enjoy!

Sweet and Sour Fish Fillet Ingredients:

* cream dory fish fillet (any kind of fish)
* ½ cup of ketchup
* 2 tbsp of soy sauce
* 1/3  cup of vinegar
* 1/3 cup of sugar
* 1 cup of water
* 1 tbsp of cornstarch ( dilluted)
* ¾  of flour
* 1 medium onion
* 2 medium red bell pepper
* celery
* green onion
* chili Flakes
* salt & pepper

How To Cook Sweet and Sour Fish Fillet:

For more of Msxkitten recipes, check out the following links:

How To Cook Sweet and Sour Fish Fillet | Fish Fillet Recipe

Empanada is one of our all time favorites. Perfect for snack or merienda. If you've been wanting to create the perfect empanada, this recipe will surely help you out!

Empanada Filling Ingredients:

1 cup carrot diced
1 cup potato diced
1 cup sweet peas (frozen)
1 cup golden raisins
1/2 cup onion diced
2 garlic cloves minced or garlic powder
2 TBS soy sauce
2 TBS brown sugar
2 Lbs lean ground pork
Salt and Pepper to taste

Empanada Dough Ingredients:

3 cups Bisquick
3 cups all purpose flour
1/2 cup sugar
2 stick butter at room temperature
1 cup very cold water
1 Tsp salt
1 egg white for sealing

How To Make Lucena's Filipino Empanada (Video):

Source:  ASimplySimpleLife

Lucena's Filipino Empanada Recipe

Pork bistek or bistek tagalog is one of the Filipinos favorite dish. It's very easy to cook with few ingredients to use. Although the traditional bistek tagalog (beef steak) uses beef, this one uses pork as an alternative.

Pork Bistek Filipino Recipe

Here's a simple step by step instruction on how to cook Pork Bistek or Bistek Tagalog that you can try at home. Enjoy!

Pork Bistek Ingredients:

2 pcs of pork, sliced
5 pcs of calamansi or 1/2 lemon
1 onion
6 spoon of soy sauce
1 tsp of sugar
1 1/2 glass of water
a pinch of black pepper powder
small amount of cooking oil

How To Cook Pork Bistek:

Watch the video below to see how pork bistek is cooked. Enjoy!

Pork bistek is best served with plain steamed rice.

Recipe credit: Angela Baek

How To Cook Pork Bistek | Pork Bistek Filipino Recipe

Kare Kare or Beef in Peanut Stew (some calls it as Filipino oxtail and vegetable stew) is a traditional Filipino food complimented with thick, savory and flavorful peanut sauce.

Kare-kare is usually served on special occasions and family gatherings. It is always accompanied with sautéed shrimp paste (bagoong alamang) for added flavor.

Kare Kare Filipino Dish

Here's an easy to follow Kare Kare recipe (serves 3 - 4) from Janice Kusina webpage.

Kare Kare Ingredients : 

- 400 g Beef Brisket and Oxtail
- 7 cups water (keep 3 cups beef broth)
- 1 tbsp annatto seeds (dissolve in 3 tbsp beef broth)
- 2 tbsp peanut butter
- 4 cloves garlic, crushed
- 1 medium onion, diced
- 2 medium eggplants, sliced
- 1 bunch green beans (sitaw) cut in 2 inches
- Mama Sita's Kare Kare Sauce Mix (optional)
- 2 bunch Chinese Cabbage (bok choy)
- 1 tbsp Thai Sticky Rice (uncooked, dry roasted and finely ground)
- 1 tbsp Sauteed Shrimp Paste (bagoong)
- 1 tbsp canola oil

How To Cook Kare Kare:

1. Place beef brisket and oxtail in a pot with water. Heat on high and bring to a boil. Simmer for 1 hour with the lid half-open. Set aside and keep beef broth for later.

2. In a casserole dish, heat oil and fry eggplants. Set aside.

3. On the same casserole dish, saute garlic until fragrant. Add onions, cook until transparent.

4. Put back cooked beef brisket and oxtail and fry until the meat turns brown.

5. Dissolve Mama Sita's Kare Kare sauce in 1 cup of water and pour in.

6. Add 3 cups of beef broth.

7.  Add uncooked sticky rice. Mix and bring to a boil.

8. Pour in dissolve annatto seeds liquid and add peanut butter for thicker sauce and additional flavour. Simmer for 2 minutes.

9. Add fried eggplants and green beans, cook for 2 minutes.

10. Finally, add bok choy leaves and cook for 1 minute.

Serve hot with plain white rice and shrimp paste (bagoong) on the side. Enjoy!

Kare Kare with Bagoong and White Rice

Kare Kare Filipino Recipe Cooking Video:

Recipe and Image Source:

How To Cook Kare Kare | Kare Kare Filipino Recipe

Wanna’ be a hit in your next gathering? Try this easy Cajun shrimp dish and pair it with its very own Cajun rice. The simple word to describe it is just yum.

Cajun shrimps

With some shrimps, rice, a couple of spices and a good bottle of white wine, you can serve this restaurant-quality meal to your family and friends. As far as my palate is concerned, this aromatic recipe is very much comparable to the Cajun dishes served at Friday’s and Chilli’s. Yumm!! In terms of cooking time, it doesn't take much. Cooking the shrimps takes just a few minutes in the pan. The short grain rice cooks relatively quick, as well. Say, about 20 minutes give or take some 5 ones. It's an easy recipe that I am absolutely recommending to the homemakers who love easy dishes, flavourful spices and the hot stuff. You can also do this dish with chicken. Let's talk about that in a separate post.

Cajun spice is a combination of various herbs and spices. There’s paprika, cumin, garlic powder, black pepper, onion powder, dried thyme and oregano. Fortunately, you don’t have to buy packs of these spices to cook Cajun shrimp and rice. We used store-bought Cajun mix for this recipe and it works just fine. It makes life so much easier.

Here’s the recipe on how we cook Cajun shrimps and rice at home.


Cajun Shrimps
- Shrimps, ½ kilo, deveined
- Cajun seasoning, 2 tsp
- Olive oil, 1 tbsp
- Garlic, 2 tsp, minced
- Butter, 2 tbsp
- White wine, 1/3 cup (We used Muscato)
- Lemon juice, 1 tbsp
- Lemon zest
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp
- Parsley, chopped

Cajun Rice
Cajun rice

- Chicken stock, 1 litre (5 cups)
- Short grain rice, 2 cups
- Onions, 1 cup, chopped
- Celery, ½ cup, chopped
- Bell pepper, ½ cup, chopped
- Dried basil, 1 ½ tsp
- Sweet paprika, ½ tsp
- Ground chili (or cayenne pepper), ½ tsp
- Dried oregano, 1 tsp
- Garlic, 4 cloves, minced
- Butter, at least 80-100 grams (add more for flavours, if preferred)
- Salt, 1 tsp
- Freshly ground pepper, 1 tsp


Cajun shrimps on cajun rice

1. In a medium heat sauce pan (or pot), sauté butter, onion, celery, bell pepper and garlic for about 5 minutes.
2. Add the remaining spices and sauté for another 2-3 minutes.
3. Add rice.
4. Sauté until the rice is slightly brown and had mixed well with the spices.
5. Add the chicken stock. Start with 4 cups of stock into the dish. Some rice requires less liquid to properly cook. Add more, as needed.
6. Stir the rice occasionally for 15-20 minutes. You will know it is cooked once the rice is a bit fluffy.
7. Season the shrimp with Cajun seasoning, salt and pepper in a deep bowl.
8. In a separate pan, add the olive oil in a medium heat.
9. Add shrimp and wait for it to be slightly orange (roughly 2-3 minutes). Don’t let it fully cooked. Remove from the pan and set aside.
10. Using the same pan, sauté the garlic to make it fragrant.
11. Melt the butter in the heated pan.
12. Add white wine, lemon juice and zest. Let it simmer to allow the alcohol to evaporate.
13. Wait for the sauce to thicken a little.
14. Add in the shrimps and let it soaked in the sauce for about 30-45 seconds.
15. Turn off the stove.
16. Serve the shrimp on top of the Cajun rice with some chopped parsley.

Done and done!! Enjoy!!

How To Cook Cajun Shrimp with Cajun Rice| Seafoods Recipe

What first comes to mind when you think of Thai food? For me, it’s definitely Pad Thai.

Pad Thai Recipe

It’s a noodle dish mixed with chicken and shrimps topped with several kinds of herbs, and loaded with crunchy bean sprouts and crushed peanuts. It is simply YUMM! I remember going to the food court in Platinum Mall in Bangkok just to have a fill of this hearty dish. It barely costs a dollar (just Bht25) and my tummy would be contented with joy for having it.

I just know we have to learn to cook it in order to have that traditional Pad Thai taste we used to enjoy back then. Proudly, what we re-created in our kitchen is a very close rendition to the authentic Pad Thai we used to have in Thailand.

Here’s a bit of a personal side note first… Pad Thai, just like our pansit dishes, is composed of many bits and pieces of ingredients. As what I’ve said in one of my Pancit posts, it really takes a love in cooking it. The same is true for this Pad Thai recipe. You’ll see here that we cooked the components separately, one by one; then assemble them in a plate to have the perfect texture, flavors and aroma in every bite.

Here’s how we cook Pad Thai with Shrimp and Chicken at home. Enjoy!!


Pad thai sauce

-Palm sugar, 5 tbsp, grated (around 40 grams)
Alternative to palm sugar is 2.5 tbsp of raw sugar

-Tamarind paste/concentrate, 1/3 cup
Make sure to taste your tamarind paste first. Some are a bit too sour/acidic. We are using the Maesri brand.

-Fish sauce, 3 tbsp
-Water, 4 tbsp.

Pad thai

-Pad thai noodles, 1 pack
-Shrimps, 8 pcs, whole

Pad Thai Recipe

-Chicken breast, 200 grams, cut thinly
-Onions, 1 medium size, thinly sliced
-Garlic, 6 cloves, chopped
-Dried shrimp, 1 tbsp, chopped
-Hard tofu, 50 grams, cut into small pieces
-Chili flakes, 1 tsp
-Eggs, 2 whole, beaten, seasoned with salt
-Bean sprouts, 3 cups
-Fresh coriander, chopped

Pad Thai Recipe

-Garlic chives, 1 cup, cut into 1” pieces

Pad Thai Recipe

-Crushed peanuts, 2 tbsp
-Lime, 1 whole
-Cooking oil


1. Soak the Pad Thai noodles in tepid water for 2 hours or until they turn translucent to white. The goal is to get them soft and a bit elastic. Drain.
2. Mix all the sauce ingredients in a bowl. Set aside.
3. Put oil in a heated wok.
4. Cook the chicken until brown. Set aside.
5. In the same wok, cook the shrimp until it turns vibrant orange. Set aside.
6. Cook the beaten eggs in the same wok. Set aside.

Pad Thai Recipe

7. Still using the same wok, saute onions, garlic, tofu and chili flakes. Add more oil when necessary.
8. Cook until the garlic turns golden brown.
9. Add in the noodles.
10. Add in the sauce.
11. Stir the dish. Make sure the noodles are completely covered with the sauce. Add ¼ cup of water if the noodles are a bit dry.
12. Add in the scrambled eggs cooked in Step 6. Mix well.
13. Add the bean sprout, garlic chives, coriander and half of the peanuts into the pan.
14. Turn off heat.
15. When plating, put the noodles first. Top with the chicken, then the shrimps. Add additional bean sprouts, chives, chili and peanuts, if desired. Sprinkle lime zest. (Just like how they serve it in restaurants.)

Pad Thai Recipe

Remember me when you cook!!

How To Cook Pad Thai with Shrimp and Chicken | Pad Thai Recipe

Pla Kapong Neung Manao – this is the bomb when it comes to steamed fish!

Pla Kapong Neung Manao

It’s steamed Asian sea bass (also called barramundi, in other places) bathed in a spicy lime sauce. Adored with cilantro and celery, this beautiful dish is just as tasty as it looks. The flavors of all the spices in the sauce just agree together. Simply brilliant!

Pla Kapong Neung Manao

In re-creating this dish, hubby and I aimed to get the same flavors, aroma, colors and texture that we used to enjoy in Thai food restaurants that we used to go to with our friends. If there’s one thing that I miss in Bangkok, it would be the food. I am missing the company of our friends, too; but I can still talk with them through mails and messengers. :) It is really the sumptuous Thai foods that keep me going back to memory lane. It’s a blessing, too that I (well, we really, my hubby and me) had the joy of experiencing Thai foods first hand that we are now able to re-create the same or very close Thai flavors wherever we may be.

What you’ll get when you try this recipe is a Thai restaurant quality meal. Err, hopefully...

If you’re into spicy, aromatic, fish dish, perhaps you may like this. Create the authentic flavors of a traditional Thai dish right in your own kitchen as we did.

Here’s how cooked our steamed sea bass dish.

-Sea bass, 1 whole

Pla Kapong Neung Manao

-Lime, 4 tbsp.
-Garlic, 1 bulb, chopped
-Palm sugar syrup, 2 tbsp* (or 2 tsp of raw sugar)
-Seafood sauce, 2 tsp (optional but preferred)
-Bird’s eye chili, 3 pcs, chopped
-Lemongrass, 2 stalks, cut at desired lengths
-Cilantro, 1 cup
-Chinese celery, 1 cup

*Syrup is made by dissolving ½ cup of grated palm sugar to 3 tbsp water. Store the remaining syrup.


1. Insert the lemongrass inside the sea bass.
2. Place the fish on a deep plate or an aluminium foil (if no dish available). Steam for 12-18 minutes, depending on the size of the fish. You’ll know that the fish is cooked when it’s eyes have slightly popped from its face. (See the first photo above.) Also, another indication that it’s cooked is when the flesh on its head becomes flaky.
3. Prepare the spicy lime sauce by mixing the following in a bowl – lime, garlic, syrup or sugar, seafood sauce and the chili.

Pla Kapong Neung Manao

4. When the fish is cooked, add the juice of the fish from the dish or aluminium foil into the spicy lime sauce in Step 4 for a stronger flavour.
5. Put the fish in a dish big enough for it to sit.
6. Pour the sauce unto the fish.
7. Place cilantro and celery on top of the fish.
8. Eat with steamed rice.

Pla Kapong Neung Manao

Yummm!!! I hope you enjoy this one! 

How To Cook Asian Sea Bass in Spicy Lime Sauce | Sea Bass Recipe

Quick And Easy Recipes © 2015 | Designed by