Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines. Buchi is a variant of Jiandui, a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.

The Filipino Buchi is a sweet rice cake with red bean paste inside and covered with sesame seeds outside. Fastfood chains, like Chowking, have buchi in their menu. The buchi in our recipe has red bean paste as the main ingredient. Other variants use ube as a filling.

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Recipe for Buchi:

Easy Buchi Recipe

Recipe by Yummy FoodCourse: DessertCuisine: ChineseDifficulty: Easy

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Ingredients

¼ cup sweet red bean paste
1 ½ cups sweet rice flour
¾ cup water
½ cup sesame seeds
2 to 3 cups cooking oil

Directions

In a mixing bowl, form a dough by combining the sweet rice flour and water then mix well.
Divide the dough into small separate individual pieces.
Roll each individual piece of dough until a spherical (round) shape is formed.
Make a hollow spot in the center of the round dough by pressing the center.
Using a teaspoon or a small measuring spoon, scoop the sweet red bean paste and stuff it in the hollow space of the dough. Fill us much as you can but don’t overfill.
Seal the dough and roll it once more until the shape is spherical again.
Place the sesame seeds in a bowl then roll the dough over it. Make sure that the seeds stick on the dough.
Heat the pan and pour-in the cooking oil.
When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown. This will take about 2 to 3 minutes.
Remove them from the pan and drain excess oil.
Serve hot and enjoy!

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Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder. If you are in the food business, you can add this simple recipe in your menu.

InJoy Philippines is a company catering to aspiring entrepreneurs. InJoy is a brand created by Doxo Ingredients, a manufacturer of food seasonings, ingredients and flavorings for more than two decades. Their years of expertise and modern technology has enabled them to provide quality, innovative, and affordable products for more than two decades.

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Recipe for Easy Beef Kangkong Rice Topping:

Easy Beef Kangkong Rice Topping Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Easy

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Ingredients

Water, 2 1/2 cups
inJoy Beef Bulalo Powder, 1/2 cup or 80g
Cornstarch, 2 1/2 tbsp
Kangkong strips, 150g
Beef loaf, 150g

Directions

Dissolve Beef Bulalo Powder and cornstarch in water. Cook over medium heat and allow to simmer for 1 minute.
Add kangkong strips and sliced beef loaf. Allow mixture to simmer for 1 minute or until thick.
Pour over cooked rice and serve.

Notes

Total food cost per recipe is 45.89 good for 12 servings per batch. Each pack can make up to 75 servings with P4.17 cost per serving.

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Easy Filipino Puto Recipe

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Easy Filipino Puto Recipe

Here is an easy Filipino Puto recipe that you can make at home!

What is Filipino Puto?

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).

The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti (“white puto“) or putong bigas (“rice puto) to distinguish it from other dishes also called puto.

Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate.
From Wikipedia

The Filipino Puto is one of the country’s most famous rice cakes. It is also one of the most basic regarding the ingredients and the simplicity of the procedure.

Learn how to make your own Filipino Puto here. Who knows, you can turn this into a business venture. So Yummy, So Easy no special equipment needed.

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Recipe for Easy Filipino Puto:

Easy Filipino Puto Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Ingredients

1 cup rice
1 tablespoon cooked rice
1 tablespoon baking powder
1 cup water
1/2 cup white sugar
Oil for brushing pans
Cheese, sliced into small pieces (optional)

Directions

Wash rice and soak in water for at least 5 hours.
Add in the cooked rice.
Pour the soaked rice into a blender and add some water (water used for soaking) until it reaches the level of the rice.
Blend for about 1 & 1/2 minutes.
Pour the mixture into a bowl and add the baking powder, water, and sugar.
Mix until smooth.
Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tbsp of mixture into each muffin mold.
Place muffin pan in a steamer and steam over high heat for about 15 minutes (don’t open the steamer during the cooking process).
Remove from muffin pans and top with a slice of cheese.
Serve and enjoy!

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Jollibee-Style Fried Chicken Recipe

This Jollibee-Style Fried Chicken Recipe is a copy-cat version of Chickenjoy. The Chickenjoy can be described as: crispy, juicy, and yummy!

Jollibee-Style Fried Chicken Recipe: The Ultimate Copycat Chickenjoy

Craving Jollibee’s famous Chickenjoy? This Jollibee fried chicken recipe delivers the crispy, juicy, and flavorful Filipino fried chicken that’s become a global sensation. Whether you’re searching for a Jollibee chicken joy recipe or looking to reveal the Jollibee fried chicken secret recipe, this copycat recipe captures the essence of Jollibee’s best fried chicken in America.

This Jollibee-Style Fried Chicken Recipe is a copy-cat version of Jollibee Chickenjoy. Ever since the launch of Chickenjoy, it has been pretty much a part of every Filipino’s life. The Chickenjoy can be described in three (3) words: crispy, juicy, and yummy!

The Jollibee Chickenjoy has been a hit not only because of its popular endorsers and creative advertisements. The recipe is key to its success and people have tried to create copycat versions of it.

The Jollibee Chickenjoy has been dubbed “best fried chicken in America” by Eater, a food website. Here is an article from Philstar describing the competition and the candidates for best chicken.

Ingredients of Jollibee Chicken Joy

To create this fried chicken Jollibee recipe, you’ll need:

Chicken pieces (legs, thighs)
Garlic powder, onion powder, five spice powder, salt, and pepper
Cornstarch and flour for coating
Oil for deep frying

How to Cook Fried Chicken Like Jollibee

Marinate the chicken: Season the chicken with garlic powder, onion powder, and five spice powder. Let it sit to absorb the flavors.
Coat the chicken: Mix cornstarch and flour, then coat each chicken piece thoroughly.
Fry the chicken: Heat oil in a deep pan. Fry the chicken until golden and crispy, making sure the inside is cooked through.
Serve hot: Pair with gravy for an authentic Jollibee experience.

This Jollibee chickenjoy recipe reveals the delicious secrets behind the fried chicken that’s beloved by Filipinos worldwide. Enjoy this Jollibee recipe at home and experience why it’s considered the best fried chicken in America.

Here’s our version, try this easy Jollibee-Style Fried Chicken Recipe and taste for yourself!

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Recipe for Jollibee-Style Fried Chicken:

Jollibee-Style Fried Chicken Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

This Jollibee-Style Fried Chicken Recipe is a copy-cat version of Chickenjoy. The Chickenjoy can be described as: crispy, juicy, and yummy!

Ingredients

2 kilos chicken, your choice cuts
salt and pepper
cooking oil for deep frying
Breading
1 cup all-purpose flour
1 cup cornstarch
1 Tbsp. five spice powder or ngohiong powder
1 Tbsp. garlic powder
1 tsp. fine salt, adjust if necessary

Directions

Put the chicken pieces in a bowl and season with salt and pepper. Rub and press each chicken with the salt and pepper so all the pieces is evenly coated.
Prepare the breading. In a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder and salt.
Stir the dry ingredients using a fork until all the ingredients are evenly mixed.
Heat the oil in the deep fryer or deep frying pan for about 175°C.
Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.
Do it by pressing each chicken with the breading then shake off excess breading and fry it.
Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.
Just don’t overcrowd the fryer to avoid the fried chicken to become soggy and loose it’s crispiness.
Cook it for about 15 to 20 minutes in medium heat.
Put the chicken in a paper towel or a rack to drain the excess oil.
Serve with your favorite Gravy. Enjoy!

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Easy Sisig Tofu Recipe

This Easy Sisig Tofu Recipe is another inexpensive food idea that you could make into rice toppings if you are in the food business.

Easy Sisig Tofu Recipe

This Easy Sisig Tofu Recipe is another inexpensive food idea that you could make into rice toppings if you are in the food business. The key ingredient here is the All Purpose inJoy Liquid Seasoning. This Liquid Seasoning is an upgrade for every dish that you cook. Perfect for cooking, dipping, and marinating all your favorite dishes!

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Recipe for Sisig Tofu:

Easy Sisig Tofu Recipe

Recipe by Yummy FoodCourse: MainCuisine: AsianDifficulty: Easy

This Easy Sisig Tofu Recipe is another inexpensive food idea that you could make into rice toppings if you are in the food business.

Ingredients

Tofu (cut into cubes)
Onion (medium sized)
6 cloves of garlic
Sili (1 to 2 pcs)
Bell pepper (1 medium size)
Sugar (1 tablespoon)
inJoy Liquid Seasoning (1/4 cup)

Directions

Fry tofu until crispy nad golden brown on all sides, set aside.
On the same pan, add onion, labuyo and garlic.
Add ¼ cup of inJoy Liquid Seasoning.
Add 1tbsp of brown sugar.
Add the fried tofu and black pepper.
Serve with rice and fried egg on top.

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Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Relyenong Bangus (Stuffed Milk Fish) Recipe

Relyenong bangus or rellenong bangus (Stuffed Milkfish) is a very special Filipino dish. It is also considered a party dish because of the amount of work involved in cooking it. The ingredients are not expensive though.

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Best-seller Filipino Cookbooks:

Recipe for Relyenong Bangus (Stuffed Milk Fish):

Relyenong Bangus (Stuffed Milk Fish) Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Difficult

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.

Ingredients

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion, chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Directions

Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
Slice slightly diagonal (1 1/2 inch thick) and serve.

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Easy Filipino Style Spaghetti Recipe

This Easy Filipino Style Spaghetti Recipe is a Filipino adaptation of Italian spaghetti. It has a sweet sauce, usually made from tomato sauce sweetened with brown sugar or banana ketchup.

Easy Filipino Style Spaghetti Recipe

This Easy Filipino Style Spaghetti Recipe is a Filipino adaptation of Italian spaghetti. It has a sweet sauce, usually made from tomato sauce sweetened with brown sugar or banana ketchup. It is topped with sliced hot dogs, ground meat, and grated cheese. It is regarded as comfort food in Philippine cuisine. It is served on almost any special occasion, especially on children’s birthdays.

Filipino spaghetti is cheap and easy to make, which is part of the reason for its popularity. First, minced garlic and onions are sautéed in oil in a large pan until they caramelize. The ground meat is added and cooked until it is brown. Sliced hot dogs are then added. It can be replaced with other processed meat like smoked longganisa sausages, ham, Vienna sausages, meatballs, luncheon meat, spam, or corned beef. It is cooked for a few more minutes before the tomato sauce mixture is poured into the pan. Some people use store-bought spaghetti sauce as the base for convenience.

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Recipe for Filipino Style Spaghetti:

Easy Filipino Style Spaghetti Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Easy Filipino Style Spaghetti Recipe is a Filipino adaptation of Italian spaghetti. It has a sweet sauce, usually made from tomato sauce sweetened with brown sugar or banana ketchup.

Ingredients

1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese

Directions

Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Optional: add hot sauce e.g. Tabasco for more spice if desired.
Serve with the cooked spaghetti noodles and grated cheese on top.

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Easy Sinangag (Fried Rice) Recipe

Sinangag (Fried rice) is cooked rice stir-fried in a wok or a frying pan. Sinangag is the Filipino word for fried rice.

Easy Sinangag (Fried Rice) Recipe

Sinangag (Fried rice) is cooked rice stir-fried in a wok or a frying pan. Sinangag is the Filipino word for fried rice. It is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is famous in East Asian, Southeast Asian, and South Asian cuisines. As a homemade dish, fried rice is made with ingredients left over from other dishes, leading to countless variations. First developed during the Sui Dynasty in China and all fried rice dishes can trace their origins to Chinese fried rice.

In Sinangag, the rice used is stale, usually leftover cooked rice from the previous day, as it results in fermented and firmer rice. It is garnished with toasted garlic, salt, and black pepper. The rice grains are loose and do not stick together.

Sinangag is rarely eaten on its own but is usually paired with a “dry” meat dish like tocino, longganisa, tapa, or spam. Unlike other types of fried rice, the main ingredient is garlic, so it does not overwhelm the flavor of the main dish. In this sinangag (fried rice) other ingredients are added. The additions are scrambled eggs and cooked meat cut into small pieces. Cashews, cooked green peas and chopped spring onions may be added too! Sinangag is a common part of a traditional Filipino breakfast, and it is usually prepared with leftover rice from the dinner before. It is one of the components of the tapsilog breakfast and its derivatives.

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Recipe for Sinangag (Fried Rice):

Easy Sinangag (Fried Rice) Recipe

Recipe by Yummy FoodCourse: Main, BreakfastCuisine: Filipino, ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Sinangag (Fried rice) is cooked rice stir-fried in a wok or a frying pan. Sinangag is the Filipino word for fried rice.

Ingredients

5 to 6 cups of “cold” steamed rice
1 head garlic, crushed then minced
1 fried scrambled egg, chopped
1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
1/4 cup, cooking oil
Salt to taste

Directions

On a big wok or frying pan, heat cooking oil.
Fry minced garlic until golden brown, set aside.
Add rice and continue mixing for 5 minutes.
Add the scrambled egg and meat.
Season with salt, and mix well.
Serve on a big platter while hot.
Top fried rice with fried garlic.

Notes

You may add any or all of the following to fried rice:
1/4 cup of cooked green peas or cashew nuts
2 tablespoons of sesame oil or peanut oil for flavor
chopped spring onions
Leftover steamed rice kept in the refrigerator for a couple of hours or overnight is best used for fried rice.

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Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish.

Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish. Tinolang Manok can be traced back to the Spanish colonial period. This dish is a very common entrée in Filipino dining. Chicken, papaya, chili leaves, and spices, are sautéed and boiled until tender.

Tinolang Manok, a classic Filipino dish, is very easy to cook. Start by preparing the ingredients, then sauteeing ginger, onions, garlic, chicken, and papaya. Add water, boil and simmer until the chicken and papaya are tender. Add chili leaves right before the dish cooks.

Dark meat cuts of chicken, when used, make a tastier Tinolang Manok. They add more chicken flavor to the dish. Dark meat comes from the thigh and drumstick (the legs of the bird).

Sayote can be used instead of Green papaya. Malunggay leaves may be used instead of “dahon ng sili”. Some people combine both leaves too!

Best-seller Filipino Cookbooks:

Recipe for Tinolang Manok (Chicken Ginger Stew):

Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish.

Ingredients

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or malunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
2 to 3 pieces siling haba (optional)

Directions

In a stock pot, heat oil and sauté garlic, onion, and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until the chicken is almost done.
Season with patis.
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but is not overcooked.
Add sili leaves (and/or malunggay leaves) then turn off the heat.
Add siling haba prior to serving.
Serve steaming hot in a bowl with plain rice on the side.

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