Shiela Mae and Brianna's Frozen Goods and Meat Shop

22/03/2026

A sumptuous lunch plus a delicacy from Batangas as a pasalubong of Bry Bertumen , my youngest son.
Dunno what it is, so I must as well try it!

22/03/2026

Thank you Bha for my ulam this lunchtime😋🥰🫰 appreciate much your generosity ❤️

22/03/2026

Buy your fresh chicken at Shiela Mae and Brianna's Frozen Goods and Meat Shop ,
for you to try this new recipe.😋🫰✨

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Savory Chicken Recipes 😊

(1) Golden Cheese "Snow" Fried Chicken

Ingredients
* 1 kg Chicken drumsticks and thighs (bone-in)
* 1 cup All-purpose flour
* 1/2 cup Cornstarch
* 1 tbsp Turmeric powder (this gives the batter that deep golden-yellow color)
* 1 tbsp Garlic powder
* 1 tsp Onion powder
* 1 Egg, beaten
* 1/2 cup Cold sparkling water (makes the batter lighter and crispier)
* Oil for deep frying
The Cheese Dusting:
* 1/2 cup Cheddar cheese powder (or Parmesan powder)
* 1 tbsp Milk powder (adds a creamy, slightly sweet note)
* 1 tsp Sugar
* 1 tbsp Dried parsley flakes

Instructions
1. Season the Chicken: Toss the chicken pieces with salt, pepper, and a little garlic powder. Let rest for 15 minutes.
2. The Batter: In a large bowl, whisk together the flour, cornstarch, turmeric, garlic powder, onion powder, and a pinch of salt.
3. Wet & Dry: Whisk the egg and cold sparkling water into half of the flour mixture to create a thick, yellow wet batter. Keep the other half of the flour mixture dry in a separate bowl.
4. The Coating: Dip each piece of chicken into the wet batter, then dredge it thoroughly in the dry flour mix. Press the flour into the chicken to create those craggy, extra-crunchy bits.
5. The Fry: Heat oil to 170°C (340°F). Fry the chicken pieces for 10–12 minutes until they are deep golden and cooked through. For maximum crunch, do a second fry at a higher temperature for just 2 minutes.
6. The "Snow" Finish: While the chicken is still hot and fresh out of the oil, place it in a large bowl. Sprinkle the Cheese Dusting mixture generously over the chicken and toss until every piece is coated in that yellow, parsley-flecked powder.

(2) Crispy Asian-Style Spicy Wings

Ingredients
* 1 kg Chicken wings
* 2 tbsp Soy sauce
* 1 tbsp Shaoxing wine (optional, for aroma)
* 1 tsp Ginger, grated
* 1/2 cup Cornstarch (or Potato starch for even more crunch)
* 1/2 tsp Baking powder (helps the skin blister and crisp)
* Oil for deep frying
The Finishing Dust:
* 1 tsp Chili powder or Gochugaru (fine)
* 1/2 tsp Garlic powder
* 1/2 tsp Salt
* 1/2 tsp Sugar (to balance the heat)

Instructions
1. Marinate: In a bowl, toss the wings with soy sauce, wine, and ginger. Let them sit for at least 30 minutes in the fridge.
2. Dry Them Out: Remove wings from the marinade and pat them dry with paper towels. Any extra moisture will steam the chicken instead of frying it.
3. The Coating: Combine cornstarch and baking powder in a large Ziploc bag or bowl. Toss the wings until lightly and evenly coated. Shake off all excess powder—you want a very thin layer.
4. The Double Fry (Crucial Step):
* First Fry: Heat oil to 160°C (325°F). Fry wings for 6–8 minutes until cooked through but pale. Remove and let rest for 5 minutes.
* Second Fry: Increase oil heat to 190°C (375°F). Fry them again for 2–3 minutes until they turn that deep, reddish-golden brown.
5. Season: Immediately after removing from the oil, toss the hot wings in a bowl with the Finishing Dust so it sticks to the surface.

(3) Japanese Braised Chicken Chashu Rolls

Ingredients
* 3 large Boneless, skin-on chicken thighs
* Salt and pepper for seasoning
* Kitchen twine (for tying the rolls)
The Braising Liquid:
* 1/2 cup Soy sauce
* 1/2 cup Mirin
* 1/4 cup Sake (or water)
* 1/4 cup Sugar
* 1-inch piece Ginger, sliced
* 2 cloves Garlic, smashed
* 1 Scallion/Green onion (green part only)

Instructions
1. Prep the Chicken: Lay the chicken thighs skin-side down. If some parts are too thick, lightly butterfly them so the meat is even. Season lightly with salt and pepper.
2. Roll and Tie: Roll each thigh tightly with the skin on the outside. Use kitchen twine to tie the roll at 1-inch intervals. This holds the shape and keeps the juices in.
3. Sear: Heat a pan over medium-high heat with a tiny bit of oil. Sear the chicken rolls on all sides until the skin is golden brown and some fat has rendered.
4. Braise: Wipe away excess oil from the pan. Add the soy sauce, mirin, sake, sugar, ginger, garlic, and scallion.
5. Simmer: Bring to a boil, then reduce heat to low. Cover with a lid (or a drop-lid/parchment paper) and simmer for about 15–20 minutes, turning the chicken occasionally so it colors evenly.
6. Glaze: Remove the lid and turn the heat up slightly. Spoon the sauce over the chicken repeatedly until the liquid reduces into a thick, shiny syrup that coats the rolls.
7. Slice: Let the chicken rest for at least 10 minutes (or cool completely) before removing the twine. Use a very sharp knife to cut into 1/2-inch thick rounds to reveal the spiral.

(4) Glossy Cantonese Roast Chicken

Ingredients
* 1 whole chicken (approx. 1.5kg), butterfly-cut or chopped into large pieces
* 2 tbsp Maltose (or Honey, for that sticky shine)
* 1 tbsp Hot water (to thin the maltose)
The Marinade:
* 3 tbsp Light soy sauce
* 1 tbsp Dark soy sauce (this is essential for the dark color)
* 1 tbsp Oyster sauce
* 1 tbsp Chinese Five-Spice powder
* 1 tbsp Shaoxing wine
* 1 tsp Sesame oil
* 2 tbsp Brown sugar
* 3 cloves Garlic, minced
* 1-inch piece Ginger, grated

Instructions
1. Marinate (The Flavor): In a large bowl, whisk all the marinade ingredients together. Rub the mixture all over the chicken, including under the skin if possible. Let it marinate in the fridge for at least 6 hours, but overnight is best for the deepest color.
2. Dry the Skin: For the best skin texture, take the chicken out of the marinade and let it sit uncovered in the fridge for an hour before cooking. This "air-dries" the skin so it can caramelize better.
3. Roast: Preheat your oven to 190°C (375°F). Place the chicken on a roasting rack over a tray filled with a little water (this prevents the drippings from smoking). Roast for 35–45 minutes until the internal temperature reaches 75°C (165°F).
4. The Glaze (The Shine): Mix the maltose (or honey) with 1 tbsp of hot water. During the last 10 minutes of roasting, brush this glaze generously over the chicken skin. It will turn dark and incredibly shiny almost instantly.
5. Rest and Slice: Let the chicken rest for 15 minutes before carving. This keeps the juices inside the meat.
6. Presentation: Chop the chicken into bite-sized pieces (bone-in)

22/03/2026

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Korean Food RECIPES

(1) Korean Rolled Omelet (Gyeran-mari)

Ingredients
* 4–5 large eggs
* 1 tbsp finely chopped carrots
* 1 tbsp finely chopped green onions (minced finely so they don't break the egg while rolling)
* Seasoning: A pinch of salt and a dash of pepper (optional: a pinch of sugar can help keep it fluffy)
* Cooking Fat: Vegetable or neutral oil for the pan

Instructions
1. Prep the mixture: Whisk the eggs thoroughly in a bowl until the yolks and whites are fully combined and no strings remain. Stir in your finely chopped vegetables, salt, and pepper.
2. Heat the pan: Use a non-stick pan over low to medium-low heat. Lightly coat the bottom with a little oil using a paper towel.
3. Pour and set: Pour about 1/3 of the egg mixture into the pan—just enough to create a thin layer covering the bottom.
4. Roll: When the bottom is set but the top is still slightly moist/runny, use a spatula to gently roll the egg toward one side of the pan.
5. Add layers: Push the rolled portion to one side, lightly re-oil the empty space, and pour in another thin layer of egg, making sure it connects with the "tail" of the already rolled egg. Once that sets, continue rolling it over the new layer.
6. Repeat: Repeat the process until all the egg mixture is used up.
7. Finish: Once the final roll is complete, let it cook for a few seconds on each side to ensure it's fully set. Remove from the pan, let it rest on a cutting board for a minute, and slice it into bite-sized pieces.

(2) Korean Cheese Balls

Ingredients
Dough:
* 1 cup glutinous rice flour (e.g., Mochiko)
* ¼ cup bread flour (or all-purpose flour)
* 2 tbsp sugar
* 1 tsp baking powder
* ½ cup hot water (add gradually)
Filling:
* 4–5 mozzarella string cheese sticks (cut into 3–4 pieces each)
Seasoning/Coating:
* Cheese powder (like the kind used for popcorn) or a mix of garlic powder, sugar, and a pinch of salt.
Frying:
* Neutral oil for deep-frying

Instructions
1. Prepare the Dough: In a mixing bowl, combine the glutinous rice flour, bread flour, sugar, and baking powder. Gradually add the hot water, stirring with a spoon until it forms a shaggy, dough-like consistency.
2. Knead: Once the dough is cool enough to touch, lightly oil your hands and knead it for about 2–3 minutes until it is smooth and supple.
3. Divide and Stuff: Roll the dough into a log and cut it into 12–15 equal pieces. Flatten each piece into a disk, place a small cube of mozzarella in the center, and fold the edges up to completely encase the cheese. Roll it between your palms to form a smooth ball. Make sure there are no cracks, or the cheese will leak during frying!
4. Fry: Heat neutral oil in a deep pot or skillet to about 300°F–325°F (150°C–160°C). Carefully drop the cheese balls into the oil—do not overcrowd the pan.
5. Cook: Fry for about 5–7 minutes, turning them occasionally. They will sink at first but will float to the surface as they expand and cook. Fry until they are golden brown and crispy.
6. Season: Remove from the oil and drain on a wire rack. While they are still hot, toss them in a bowl with your chosen seasoning powder until evenly coated.

(3) Shrimp Tempura Kimbap

Ingredients
* 3 cups cooked short-grain white rice
* 1 tsp sesame oil, a pinch of salt.
* 3–4 sheets of roasted seaweed (gim or nori).
* 4–6 medium shrimp (peeled/deveined, coated in tempura batter and fried until crispy).
* 2 eggs (beaten and fried into a thin sheet, then sliced into strips).
* 1 cup spinach (blanched, squeezed dry, and seasoned with a drop of sesame oil).
* 1–2 carrots (julienned and sautéed until soft).
* Danmuji (yellow pickled radish strips—this is essential for the classic flavor).
* Optional: Strips of ham or imitation crab.

Instructions
1. Prepare the Rice: While the rice is hot, gently fold in the sesame oil and salt. Let it cool slightly—do not make the rolls with piping hot rice, or the seaweed will become chewy and soggy.
2. Prep Fillings: Ensure all your long-strip ingredients (eggs, carrots, spinach, radish, and shrimp) are ready and at room temperature.
3. Assemble: * Lay a sheet of seaweed on a bamboo rolling mat (gimbal).
* Spread a thin, even layer of rice over about 2/3 of the seaweed, leaving the top edge clear.
* Place your fillings in the center of the rice in a neat line.
4. Roll: Lift the bottom edge of the mat and roll it over the filling, tucking it tightly as you go. Use the mat to apply firm, consistent pressure to create a compact cylinder.
5. Finish: Lightly brush the outside of the finished roll with a tiny bit of sesame oil (it makes it shine and smell great!) and sprinkle with sesame seeds.
6. Slice: Using a very sharp knife (wiping it with a damp cloth helps keep it clean), slice the roll into bite-sized rounds.

(4) Korean Corn Dog

Ingredients
* 4-5 hot dogs
* 4-5 mozzarella cheese sticks (cut in half if needed).
* 1 ½ cups all-purpose flour
* 2 tbsp sugar
* 1 tsp salt
* 2 tsp baking powder
* 1 cup milk
* 1 large egg
* 2–3 cups Panko breadcrumbs (this is the secret to the crunch!)
* Frying: Neutral oil for deep-frying.

Instructions
1. Prep the Filling: Skewer your hot dog and/or cheese stick segments onto wooden sticks. If you are using cheese, freeze the skewers for at least 20-30 minutes before dipping; this prevents the cheese from melting and leaking out too quickly in the hot oil.
2. Make the Batter: In a tall, narrow glass (it makes dipping easier), whisk together the flour, sugar, salt, baking powder, egg, and milk until smooth. It should be thick enough to coat the back of a spoon. Let it rest for 10 minutes.
3. Dip and Coat:
* Pour the Panko breadcrumbs onto a flat plate.
* Dip the skewered filling into the batter, ensuring it’s completely coated.
* Immediately roll the battered skewer in the Panko breadcrumbs, pressing gently so they stick well.
4. Fry: Heat about 3-4 inches of oil in a deep pot to 350°F (175°C). Fry the corn dogs, one or two at a time, for 3–5 minutes or until they are golden brown and crispy, rotating them to ensure even color.
5. Finish: Drain on a wire rack. The classic street food touch: Dust the fried dogs with a little extra granulated sugar while they are still hot, then drizzle with ketchup and yellow mustard.

22/03/2026

22/03/2026

Let's do it...
A savory dish to make for your family😋

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

Asian Fried Rice Recipes😊 BETTER THAN TAKEOUT!!

(1) Adobo Fried Rice

Ingredients
* 2 cups cooked white ricepreferably day-old
* 1 tablespoon vegetable oil
* 1 small onion diced
* 2 cloves garlic minced
* 1 cup cooked chicken or pork adoboshredded (or diced)
* 2 tablespoons soy sauce
* 1 tablespoon vinegar
* 1 teaspoon sesame oil
* 2 green onions sliced
* 1 large egg beaten
* Salt and pepper to taste

Instructions
1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the shredded adobo meat and cook for 2-3 minutes until heated through.
4. Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce, vinegar, and sesame oil. Stir well to combine and heat the rice for about 5 minutes.
5. Push the rice mixture to one side of the skillet and pour the beaten egg into the empty side. Scramble the egg until fully cooked, then mix it into the rice.
6. Stir in the sliced green onions and season with salt and pepper to taste. Cook for an additional 1-2 minutes.
7. Remove from heat and serve hot.

(2) Sausage Fried Rice

Ingredients
* 2 cups cooked white rice (cold, day-old is best)
* 4 large eggs
* 4 breakfast sausage links (sliced)
* ½ cup diced onion
* ½ cup diced red bell pepper
* 2 cloves garlic, minced
* 2 tablespoons soy sauce
* 1 tablespoon sesame oil
* 1 tablespoon neutral oil
* 2 green onions, sliced (for garnish)
* Salt and pepper to taste

Instructions

1. Heat 1 tablespoon neutral oil in a large nonstick skillet over medium heat. Add 4 sliced breakfast sausage links. Cook until browned on both sides, about 5–6 minutes. Remove from pan and set aside.
2. In the same skillet, add ½ cup diced onion, ½ cup diced red bell pepper, and 2 cloves garlic, minced. Sauté for 3–4 minutes until soft and fragrant.
3. Push the veggies to the side. Crack in 4 large eggs directly into the pan. Scramble gently until just set, about 2 minutes. Season lightly with salt and pepper.
4. Add 2 cups cold cooked white rice to the skillet. Stir to combine with eggs and veggies. Break up any clumps with your spoon.
5. Pour in 2 tablespoons soy sauce, 1 tablespoon sesame oil, and an optional ½ teaspoon ground black pepper for a little kick. You can also add a splash of fish sauce (about ½ teaspoon) or a pinch of sugar to deepen the flavor if you like.
6. Return the browned sausage slices to the pan. Stir everything together really well so the rice gets evenly coated and slightly caramelized.
7. Let it cook for 3–4 minutes, stirring occasionally, until the rice is hot, slightly crisp in spots, and full of rich, savory flavor.
8. Turn off heat. Sprinkle 2 sliced green onions over the top. Serve warm in a bowl.

(3) Bok Choy Fried Rice with Bacon

Ingredients
For the Rice
* 1 cup short-grain rice
* 1.2 cups water
* OR 2 cups Day-Old Rice
* 1 bunch bok choy
* 1 pinch salt
* 100 g smoked shoulder bacon
* 1/4 cup olive oil

Instructions
1. Start by combining 1 cup of short-grain rice with 1.2 cups of water in a rice cooker. Cook until the rice is fluffy and tender (OR use Day-Old Rice).
2. In a large non-stick pan, heat 1/4 cup of olive oil over medium heat. Add 100g of smoked shoulder bacon and cook until it’s lightly golden.
3. Add the chopped white parts of the bok choy to the pan and cook until tender. Stir in the cooked rice and reserved bacon, then add in the green bok choy leaves and season with a pinch of salt.
4. Press the rice mixture into the pan using a spatula and let it cook undisturbed until the bottom is golden.

(4) Pineapple Fried Rice

Ingredients
* 3 cups Day-Old Rice
* 1 cup Pineapple Fresh or canned.
* 1 cup Ham Or Spam
* 1 cup Bell Peppers
* 1 cup Onions
* 1 cup Carrots
* 3 cloves Garlic
* 1 inch Ginger
* 3 tablespoons Soy Sauce Low-sodium preferred.
* 2 large Eggs
* 3 tablespoons Green Onions
* 3 tablespoons Cooking Oil

Instructions
1. Prep Ingredients: Chop bell peppers, onions, carrots, and leftover protein.
2. Heat Wok/Skillet: Place wok or large skillet on high heat and add oil.
3. Sauté Aromatics: Add peppers, onions, and white parts of green onions, sauté for about 1 minute.
4. Add Protein and Vegetables: Stir in carrots, ginger, garlic, and ham or Spam; fry for 2-3 minutes.
5. Incorporate Other Veggies: Add extra vegetables like peas and stir.
6. Scramble Eggs: On one side, add oil and whisked eggs; scramble until soft.
7. Add Rice and Sauces: Stir in rice and soy sauce; stir-fry for 1-2 minutes.
8. Finish with Pineapple: Fold in pineapple chunks and serve garnished with green onions.

15/03/2026

Love this Italian Cuisine❤️🩷❤️

WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

PASTA DINNER RECIPES 😊

(1) Creamy Shrimp Fettuccine Alfredo

Ingredients
The Seafood & Pasta
* 340g Large shrimp (peeled and deveined, tails on for aesthetics)
* 225g Fettuccine or Linguine pasta
* 1 tbsp Olive oil
* Salt and black pepper to taste

The Alfredo Sauce
* 60g Unsalted butter
* 240ml Heavy cream
* 100g Freshly grated Parmesan cheese (avoid the bottled stuff for a smoother melt)
* 2 cloves Garlic, minced
* 1/2 tsp Red pepper flakes (optional, for a tiny kick)
* Fresh parsley or basil for garnish
* Lemon wedges (optional, for serving)

Instructions
1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sear the Shrimp: While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the shrimp for about 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
3. Make the Sauce: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and let it simmer gently for about 3–5 minutes until it starts to thicken slightly.
4. Emulsify: Whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
5. Combine: Toss the cooked pasta and seared shrimp into the skillet with the sauce. Use tongs to coat everything evenly.
6. Garnish: Plate the pasta and top with extra cracked black pepper and fresh herbs.

(2) Traditional Spaghetti Carbonara (no cream)

Ingredients
* 200g (7 oz) High-quality spaghetti
* 100g (3.5 oz) Guanciale (cured pork jowl) or high-quality thick-cut pancetta, cubed or sliced into lardons
* 3 large Egg yolks (use very fresh eggs as the yolk will be served raw on top)
* 1 large Whole egg
* 60g (2 oz) Pecorino Romano cheese, freshly grated (plus extra for serving)
* 1-2 tsp Freshly cracked black pepper (to taste)
* Pinch Salt (use cautiously, as the pork and cheese are already salty)
* Optional: A small sprig of fresh parsley for garnish

Instructions
1. Prepare the Egg and Cheese Mixture
In a medium bowl, whisk together the 1 whole egg, 2 of the egg yolks, the grated Pecorino Romano, and the cracked black pepper. It should form a thick, pale-yellow paste. Set the final 3rd egg yolk aside in a safe spot—you will need it for the final presentation.
2. Render the Pork
Place the cubed guanciale or pancetta in a large, cold skillet. Turn the heat to medium and cook slowly. You want the pork to render its fat and become crispy without burning. Once crispy (about 8–10 minutes), turn off the heat but keep the pan on the burner. Crucially, do not drain the fat. The rendered fat is essential for the flavor and the emulsion.
3. Cook the Pasta
While the pork is cooking, bring a large pot of water to a boil. Add a modest amount of salt (the pork and cheese are very salty, so be gentle). Cook the spaghetti according to the package directions, but remove it when it is perfectly al dente. Before draining, reserve about 1 cup (240ml) of the starchy pasta water.
4. The "Mantecatura" (The Creaming Stage)
This is the most critical step to avoid scrambled eggs:
* Turn the heat off under the skillet containing the pork and fat.
* Transfer the al dente spaghetti directly from the boiling water to the skillet, allowing some water to cling to the pasta.
* Toss the pasta in the residual heat and pork fat for 1 minute to coat.
* Remove the skillet completely from the heat source and let it cool for 30 seconds (this prevents the eggs from overcooking).
* Pour the egg/cheese mixture over the pasta.
* Immediately begin tossing and stirring vigorously with tongs. Add about 1/4 to 1/2 cup of the reserved hot pasta water a little at a time. The heat from the pasta and water will "cook" the eggs gently and emulsify with the fat and cheese, creating that glossy, creamy sauce. Keep tossing until the sauce coats every strand.
5. Plating and Final Touch
* Twirl the pasta into a nest in a deep white bowl.
* Spoon the remaining crispy pork pieces and black pepper from the pan over the top.
* Gently slide the single, reserved raw egg yolk right onto the center top of the hot pasta nest.
* Garnish with an extra dusting of cracked black pepper and a small sprig of fresh parsley.

(3) Caramelized Spiced Sausage Fettuccine

Ingredients
* 250g Spiced sausage (Longganisa, Chorizo, or Italian sausage), sliced into coins
* 200g Fettuccine or Tagliatelle
* 3 tbsp Extra virgin olive oil
* 4 cloves Garlic, thinly sliced
* 1/2 tsp Red pepper flakes (optional)
* 1/4 cup Dry white wine or chicken stock (to deglaze)
* Fresh parsley, finely chopped for garnish
* Salt and cracked black pepper to taste

Instructions
1. Boil the Pasta: Cook the fettuccine in a large pot of salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
2. Crisp the Sausage: In a wide skillet over medium heat, add a splash of oil and the sausage coins. Sear them until they are deeply browned and crispy on both sides (about 3–4 minutes per side). The fat will render out, turning the oil a beautiful reddish-orange.
3. Sauté Aromatics: Lower the heat slightly. Add the sliced garlic and red pepper flakes to the pan with the sausage. Sauté for 1–2 minutes until the garlic is golden but not burnt.
4. Deglaze: Pour in the wine or chicken stock. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let it simmer for 2 minutes until reduced by half.
5. Toss: Add the cooked fettuccine directly into the skillet. Pour in half of the reserved pasta water and the remaining olive oil. Toss vigorously over medium heat for 1–2 minutes until the sauce emulsifies and coats the pasta in a glossy sheen. If it looks dry, add more pasta water.
6. Garnish: Season with plenty of cracked black pepper and top with fresh parsley.

(4) Creamy Black Truffle & Garlic Fettuccine

Ingredients
* 225g Fresh fettuccine (or dried)
* 2 tbsp Truffle butter (or unsalted butter)
* 1 tbsp Black truffle carpaccio (sliced truffles in oil) or 1 small fresh black truffle
* 120ml Heavy cream
* 50g Parmesan cheese, finely grated
* 2 cloves Garlic, minced
* 1 tsp Truffle oil (for finishing)
* Fresh parsley, finely chopped
* Sea salt and cracked black pepper to taste

Instructions
1. Boil the Pasta: Cook the fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Infuse the Butter: In a large skillet over medium-low heat, melt the truffle butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Create the Base: Stir in the heavy cream and a spoonful of the truffle oil/juice from the jar. Let it simmer gently for 2–3 minutes until it thickens slightly.
4. Emulsify: Lower the heat to low. Add the grated Parmesan cheese and whisk until the sauce is glossy and smooth. If it's too thick, whisk in a splash of the reserved pasta water.
5. Toss: Add the cooked pasta to the skillet. Toss gently to coat every strand in the truffle cream.
6. Plate & Garnish: Twirl the pasta into a black bowl for contrast. Top with the sliced black truffles, extra Parmesan, fresh parsley, and a generous amount of cracked black pepper.

(5) Pan-Seared Zucchini & Lemon Fettuccine

Ingredients
* 225g Fettuccine or Tagliatelle
* 2 medium Zucchini (one sliced into rounds for searing, one thinly sliced or shaved for the sauce)
* 2 tbsp Extra virgin olive oil
* 1 tbsp Unsalted butter
* 2 cloves Garlic, minced
* 1/2 Lemon (juice and zest, plus extra slices for garnish)
* 30g Parmesan cheese, freshly grated
* 1 tbsp Fresh parsley, finely chopped
* Pinch Red pepper flakes (optional)
* Salt and cracked black pepper to taste

Instructions
1. Sear the Zucchini: Heat the olive oil in a large skillet over medium-high heat. Add the zucchini rounds in a single layer. Sear until golden brown on both sides (about 2-3 minutes per side). Remove and set aside.
2. Boil the Pasta: Meanwhile, cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the starchy pasta water.
3. Create the Sauce Base: In the same skillet (add a little more oil if needed), add the thinly sliced/shaved zucchini and the garlic. Sauté for 2–3 minutes until the thin slices soften.
4. Emulsify: Add the butter, lemon juice, and a splash of the reserved pasta water to the skillet. Stir in the Parmesan cheese until a light, creamy sauce forms.
5. Toss: Add the cooked pasta to the skillet. Toss vigorously to coat. The starch in the water and the cheese will create a light, velvety sauce that clings to the noodles. Season with salt, pepper, and lemon zest.
6. Assemble: Fold in most of the seared zucchini rounds.
7. Plate & Garnish: Twirl the pasta into a bowl. Arrange the remaining seared zucchini rounds and fresh lemon slices on top for that beautiful aesthetic. Sprinkle with fresh parsley and extra black pepper.

(6) Pesto Rigatoni with Seared Chicken

Ingredients
* 250g Rigatoni pasta
* 250g Chicken breast, cut into bite-sized chunks
* 1 tbsp Olive oil (for searing)
* 1/2 cup High-quality basil pesto (store-bought or homemade)
* 1/4 cup Pine nuts, lightly toasted
* 50g Parmesan or Pecorino Romano, freshly grated
* 1 tsp Lemon zest (optional)
* Fresh parsley for that final "fresh" garnish
* Salt and black pepper to taste

Instructions
1. Sear the Chicken: Season your chicken chunks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer—don't crowd the pan! Sear them undisturbed for 3-4 minutes to get that deep, golden crust, then flip to cook through (about 2-3 more minutes). Remove from the pan and set aside.
2. Boil the Pasta: Cook the rigatoni in a large pot of salted water until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
3. Toss with Pesto: Return the drained rigatoni to the pot (off the heat). Add the pesto and a splash of the reserved pasta water. Stir vigorously until the pesto turns into a creamy, glossy sauce that coats the tubes of pasta perfectly.
4. Assemble: Gently fold half of the seared chicken into the pasta.
5. Plate & Garnish: Transfer the pasta to a wide, shallow bowl. Arrange the remaining crispy chicken pieces on top so they stay golden and visible.
6. The Finishing Touches: Scatter the toasted pine nuts over the top, add a generous dusting of grated cheese, and finish with a fresh sprig of parsley.

15/03/2026

Cater to your palate's desire ...
Presenting Filipino Breakfast!
😋🥰😋

15/03/2026

Try this recipes ✨🍀✨

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Asian Food Recipes 😊

(1) Dumplings

📌INGREDIENTS
FOR THE DUMPLINGS:
* 24 dumpling wrappers
* ½ lb ground turkey (or chicken, beef, or tofu)
* 1 cup napa cabbage, finely chopped
* ½ cup green onions, finely chopped
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
* 1 teaspoon fresh ginger, grated
* 1 teaspoon garlic, minced
* ½ teaspoon salt
* ½ teaspoon white pepper
* 1 teaspoon cornstarch
* 1 tablespoon water
FOR THE BEST DIPPING SAUCE:
* 3 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* ½ teaspoon sugar
* ½ teaspoon chili oil (optional)
* 1 teaspoon fresh ginger, finely minced
* 1 teaspoon green onions, finely chopped
* 1 teaspoon toasted sesame seeds

INSTRUCTIONS
PREPARE THE DUMPLING FILLING:
1. Chop and Drain Cabbage: Sprinkle salt over chopped napa cabbage and let sit for 10 minutes. Squeeze out excess water.
2. Mix Ingredients: In a large bowl, combine ground meat, cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, white pepper, cornstarch, and water. Stir until well combined.
ASSEMBLE THE DUMPLINGS:
1. Fill the Wrappers: Place a dumpling wrapper on a flat surface. Add 1 teaspoon of filling to the center.
2. Seal the Dumplings: Moisten the edges of the wrapper with water. Fold in half and pleat the edges to seal tightly.
3. Repeat: Continue filling and sealing dumplings until all wrappers are used.
STEAM THE DUMPLINGS:
1. Prepare Steamer: Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking.
2. Steam Dumplings: Arrange dumplings in a single layer, ensuring they don’t touch. Steam over boiling water for 10-12 minutes until fully cooked.
MAKE THE DIPPING SAUCE:
1. Combine Ingredients: In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, chili oil (if using), ginger, green onions, and sesame seeds.
SERVE:
1. Plate the Dumplings: Transfer steamed dumplings to a serving plate.
2. Enjoy with Dipping Sauce: Serve immediately with the prepared sauce.

(2) Chinese Pork & Shrimp Siu Mai

📌INGREDIENTS
For the Filling:
* 3 small or 1 to 2 large dried shiitake mushrooms
* ½ cup hot water
* 8 ounces peeled and deveined shrimp any size
* 1 teaspoon plus 1 tablespoon sugar
* ⅛ teaspoon baking soda
* 2 tablespoons water
* 1 pound ground pork
* 1 tablespoon cornstarch
* 1 tablespoon Shaoxing wine
* 1 teaspoon fine sea salt
* ¼ teaspoon white pepper powder
* 1 tablespoon neutral oil
* 1 tablespoon oyster sauce
* ½ teaspoon toasted sesame oil

For Assembling the Siu Mai:
* 24 very thin yellow Hong Kong–style round dumpling wrappers or thin yellow square wonton wrappers
* 2 tablespoons very finely minced carrot
* Ultimate Chili Oil or chili garlic sauce for serving

INSTRUCTIONS
1. Rehydrate the Mushrooms: Place the dried shiitake mushrooms in the hot water for about 2 hours, or until completely softened. Press out any extra water and remove tough stems. Chop the mushrooms very finely; you should have roughly ¼ cup.
2. Prep the Shrimp: Add shrimp to a mixing bowl with 1 teaspoon sugar, baking soda, and the water. Let it sit for 15 minutes. Rinse under running water until clear, then drain thoroughly.
3. Make the Pork Base: In a stand mixer (or by hand), combine the ground pork with the remaining 1 tablespoon sugar, cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low for around 5 minutes until the mixture becomes tacky and cohesive. If mixing manually, stir in one direction for about 10–15 minutes until a sticky paste forms.
4. Combine Shrimp and Pork: Add the prepared shrimp to the pork mixture. Beat on low speed for 2 minutes, then raise to medium for 2 more minutes until well incorporated. (If mixing by hand, chop shrimp first and stir into pork mixture in one direction for 10 minutes.)
5. Add Flavor and Texture: Stir in the chopped mushrooms, neutral oil, oyster sauce, and sesame oil. Mix for an additional minute on medium speed (or by hand for 2–3 minutes).
6. Form the Siu Mai: Line your steamer with perforated parchment, cheesecloth, or napa cabbage leaves. Place a dumpling wrapper on your palm and add about 1 tablespoon of filling in the center. Gather the edges and mold into an open-topped dumpling. Smooth the top flat, and add a bit of finely minced carrot in the center for color.
7. Steam the Dumplings: Pour enough water into a wok or pot to reach halfway up the steamer base. Bring water to a simmer. Arrange siu mai 1 inch apart in the steamer and cover. Steam over medium heat for 9 minutes. Serve immediately with chili oil.
8. Make-Ahead Option: To freeze, place the assembled dumplings ½ inch apart on a parchment-lined baking sheet. Cover tightly with plastic wrap or a clean grocery bag and freeze overnight. Once frozen, (follow The Great Savor PH for more!) transfer to an airtight container. Steam from frozen without thawing for 11 minutes.

(3) Crispy Vietnamese Pork and Veggie Spring Rolls

📌Ingredients
* 1 pound ground pork
* 1 large carrot, grated
* 1 onion, finely chopped
* 2 ounces vermicelli noodles, soaked and chopped
* 1 ounce wood ear mushrooms, soaked and finely chopped
* 2 eggs
* 2 tablespoons fish sauce
* 1 teaspoon ground black pepper
* package rice paper wrappers
* Vegetable oil for frying

Instructionsk:
1. In a large mixing bowl, combine the ground pork, grated carrot, chopped onion, chopped vermicelli noodles, wood ear mushrooms, eggs, fish sauce, and black pepper. Mix thoroughly until well incorporated.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Lay it flat on a clean surface.
3. Place about 2 tablespoons of filling near the center of the wrapper. Fold the sides over and roll tightly like a burrito to enclose the filling. Repeat with remaining wrappers and filling.
4. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat.
5. Fry the spring rolls in batches, turning occasionally, until golden brown and crispy (about 5–7 minutes). Drain on paper towels.
6. Serve with dipping sauce (nước chấm) and fresh herbs.

(4) Beef Lo Mein

📌INGREDIENTS
* 8 oz lo mein noodles
* 1 lb flank steak or sirloin, thinly sliced
* 1 cup bell peppers, sliced (red or green)
* 1 cup broccoli florets
* 1 medium carrot, julienned
* 2 cloves garlic, minced
* 3 tbsp low-sodium soy sauce (divided)
* 2 tbsp oyster sauce
* 1 tsp sesame oil
* 1 tbsp vegetable oil

INSTRUCTIONS
1. Cook the lo mein noodles according to package instructions until al dente. Drain and set aside.
2. Marinate sliced beef in 2 tablespoons of soy sauce and minced garlic for at least 15 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat. Stir-fry bell peppers, broccoli, and carrots for about 3-5 minutes until tender-crisp.
4. Add marinated beef to the skillet and cook until browned (4-6 minutes).
5. Return cooked lo mein noodles to the skillet. Add oyster sauce, remaining soy sauce, and sesame oil. Toss everything together for about 2 minutes until heated through.
6. Serve hot, garnished with green onions if desired.

(5) Asian Fried Rice

📌Ingredients
* 4 cups day-old rice preferably leftover for best texture
* Soy sauce low-sodium preferred
* 1 cup carrots diced, fresh or frozen
* 1 cup peas fresh or frozen
* 1 cup corn fresh or frozen
* 2 large eggs can be replaced with tofu for a vegan version
* 2 tablespoons cooking oil neutral oil like vegetable or canola

Instructions
1. Heat a skillet over medium heat. Scramble the eggs until just set, about 2-3 minutes, then remove them and set aside.
2. In the same skillet, add a drizzle of cooking oil and toss in the carrots, peas, and corn, cooking for about 5-7 minutes until tender.
3. Add the day-old rice to the skillet, breaking up any clumps. Pour in the soy sauce and stir everything together, letting the flavors meld for about 2 minutes.
4. Gently fold in the scrambled eggs and (follow The Great Savor PH for more!) stir until evenly distributed and heated. Serve hot.

(6) Japanese Deep-fried Shrimp with Panko

📌Ingredients
TARTAR SAUCE
* 25 g onion finely diced
* 2 hard-boiled egg
* 4 tbsp Japanese mayonnaise
* 1 tbsp lemon juice
* 2 tsp sugar
* 1 pinch salt and pepper
* 1 pinch fresh parsley
EBI FRY
* 6 black tiger shrimp or similar large prawn
* 6 bamboo skewers longer than the prawns
* 2 pinches salt
* 1 tsp cornstarch
* 1 egg
* 30 g all-purpose flour
* 50 g panko breadcrumbs
* cooking oil for deep frying

Instructions
Tartar Sauce
1. Cut 2 hard-boiled egg into halves and scoop the yolks out into a medium sized bowl. Mash them and add 4 tbsp Japanese mayonnaise, 1 tbsp lemon juice, 2 tsp sugar, 1 pinch fresh parsley and 1 pinch salt and pepper. Mix well, finely dice the egg whites and 25 g onionand mix once more. Store in the fridge until serving.
Prepping the Prawns
1. De-shell 6 black tiger shrimp and leave the tails intact. Place them in a bowl and rub the surface with 2 pinches salt and 1 tsp cornstarch.
2. After a few minutes, wash the prawns in fresh water to rinse off the salt and corn starch.
3. Drain the water and dry them with kitchen paper.
4. Place the shrimp on a chopping board their sides with the tail folded in half and trim it diagonally. The pointy tip should be cut off and be the shorter part of the diagonal.
5. Turn the prawn so the belly is facing up and make diagonal incisions along the whole body. The incisions should be about 1cm apart and go about 1/2 way through the prawn.
6. Optional step: Push bamboo skewers through the prawns to ensure they stay straight during cooking. Soak the bamboo skewers or coat with a thin layer of oil to make removal easier later.
Breading and Cooking
1. Heat up your cooking oil to 190°C (374 °F).
2. Start heating your oil to 190 °C(374 °F). While you wait, arrange a dish of 30 g all-purpose flour, a dish 1 egg (whisked) and one with 50 g panko breadcrumbs.
3. Coat the prawn with flour and brush off the excess.
4. Next, roll in the whisked egg until fully covered.
5. Roll the prawn in the panko breadcrumbs until well covered. Press the panko down firmly to stop it from falling off.
6. Repeat until all of your prawns are coated.
Optional: Coat with egg and panko one more time. The double layer will make your ebi fry extra crunchy!
7. Place the prawns in the hot oil and fry until golden brown. When you first place the prawns in the oil, it will bubble loudly. You know the prawns are cooked all the way through when the bubbling subsides and becomes quiet. (follow The Great Savor PH for more!)
8. Place the shrimps on a wire rack and allow any excess oil to drip off. If you used skewers, wait a few minutes before trying to remove them. Once the skewers are cool enough to touch, carefully twisting them and slowly pull them out.
9. Serve up the crispy ebi fry with homemade tartar sauce!
10. Enjoy!