Category: Copycat Recipes

Easy Mongolian Beef Recipe

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce. The dish is often served over rice or noodles and is known for its bold flavors and tender beef.

To make Mongolian beef, thinly sliced beef is first marinated in a mixture of soy sauce, cornstarch, and other seasonings for at least 30 minutes. The beef is then stir-fried with garlic, ginger, and sliced onions until browned and tender. A sauce made with soy sauce, brown sugar, hoisin sauce, and other seasonings is added to the pan and simmered until thickened. The dish is then garnished with sliced scallions and sesame seeds.

While the dish is Mongolian beef, it has no connection to traditional Mongolian cuisine. Instead, it is believed to have originated in Chinese-American restaurants in the United States.

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Here’s a recipe for Mongolian Beef that serves 4 people:

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Easy Mongolian Beef Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: Chinese-AmericanDifficulty: Easy
Servings

4

servings

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Ingredients

  • 1/2 kilo flank steak, sliced thinly against the grain

  • 1/4 cup cornstarch

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup water

  • 1/2 cup brown sugar

  • 1/4 cup hoisin sauce

  • 1/4 teaspoon red pepper flakes (optional)

  • 3 green onions, sliced

Directions

  • In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
  • In a separate bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if using) until well combined. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds, or until fragrant.
  • Add the beef to the skillet and stir-fry for 2-3 minutes, or until browned and crispy on the outside. Remove the beef from the skillet and set aside.
  • Pour the sauce into the skillet and bring to a boil. Reduce the heat to low and let the sauce simmer for 2-3 minutes, or until it thickens.
  • Add the beef back to the skillet and toss to coat it with the sauce. Stir-fry for an additional 1-2 minutes, or until the beef is heated through and the sauce is evenly distributed.
  • Transfer the Mongolian Beef to a serving dish and garnish with sliced green onions. Serve hot with steamed rice or noodles.
  • Enjoy your delicious Mongolian Beef!

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By Cooking Method: Sautéing | Stir-Frying

By Dish Type: Rice Dishes | Stir-Fries

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IMAGE SOURCE: Memoryboylove, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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Easy Bacolod Chicken Inasal Recipe

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Bacolod Chicken Inasal: A Delicious Taste of Negros Occidental

Bacolod Chicken Inasal, also known as “chicken barbecue,” is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental. It is a grilled chicken marinated in a unique blend of vinegar, lemon and lime juice (or calamansi juice), and spices, and served with a side of steamed rice and a spicy dipping sauce made of soy sauce, vinegar, and chili peppers.

The dish’s unique flavor comes from the marinade, which is made of a combination of local ingredients, including coconut vinegar, annatto seeds, ginger, garlic, and lemongrass. The chicken is marinated overnight to allow the flavors to fully penetrate the meat, resulting in a tender and juicy texture that is bursting with flavor.

One of the main characteristics of Bacolod Chicken Inasal is its distinctive color. The annatto seeds in the marinade give the chicken a bright, reddish-orange hue, making it easily recognizable from other types of chicken barbecue.

The dish is usually grilled over hot charcoal, which adds a smoky flavor to the chicken, and the constant basting with the marinade ensures that it remains moist and flavorful. Some vendors also grill it over an open flame, giving the chicken a slightly charred and crispy skin.

Bacolod Chicken Inasal is not just a dish; it’s a cultural icon of Negros Occidental. It is said that the dish originated from street vendors who sold chicken barbecue on bamboo skewers during the annual Panaad Festival, a celebration of the province’s diverse culture and heritage. The dish became so popular that it eventually became a mainstay in many restaurants and food establishments in the region.

Today, Bacolod Chicken Inasal has become a national dish, with many establishments offering their own take on the classic recipe. The dish’s popularity has also spread beyond the Philippines, with many Filipino restaurants in other countries offering it on their menus.

In addition to its delicious taste, Bacolod Chicken Inasal is also a healthier alternative to other types of chicken barbecue. The marinade contains less sugar and fat compared to different barbecue marinades, making it a great option for those who are health-conscious.

If you ever find yourself in Bacolod City or Negros Occidental, trying out Bacolod Chicken Inasal is a must. It’s a flavorful and cultural experience you won’t forget, and it will surely leave you wanting more.

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Recipe for Bacolod Chicken Inasal:

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Easy Bacolod Chicken Inasal Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Ingredients

  • 1 kilo chicken; breast and wings preferred

  • 4 stalks of lemongrass; cut into short, thin strips

  • 1 lemon; juice extracted

  • 1 lime; juice extracted

  • 1 tbsp vinegar

  • 4 cloves garlic; crushed

  • 2 tablespoons 7-Up or Sprite soda

  • ground black pepper

  • 1/4 cup annatto seeds

  • 2 tablespoons butter

  • chili pepper flakes (optional)

  • skewers for grilling (or barbeque stick)

  • salt to taste

  • cooking oil

  • Dipping Sauce

  • soy sauce

  • vinegar

  • chili pepper

Directions

  • In a bowl, marinate the chicken overnight in salt, pepper, garlic, lemongrass, lime and lemon juice, vinegar, and 7-up or Sprite soda. Set aside.
  • Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  • Prepare a mixture for basting by mixing annatto oil, marinade, and butter. Pan boil for a few minutes and season with salt and MSG if desired.
  • Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.
  • Prepare your dipping sauce by combining soy sauce, vinegar, and chili peppers per your preference.
  • Serve with hot rice. Enjoy!

Notes

  • Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar to the marinade is good if you intend to preserve the leftover chicken inasal in a day or two.

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Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Easy Pork Sisig

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried. It is often served as a topping for rice, or as a pulutan (finger food) with beer. Here is a pork sisig recipe that you can try at home.

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Easy Pork Sisig

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersCuisine: FilipinoDifficulty: Easy

Pork sisig is a popular Filipino dish made with diced or minced pork, typically from the pig’s head or liver, that is seasoned and grilled or fried.

Ingredients

  • 1/2 Kilo pork belly, diced

  • 1/2 Kilo pork liver, diced

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon vinegar

  • 1 teaspoon black pepper

  • 1 cup chicken broth

  • 2 tablespoons vegetable oil

  • 1 siling haba (long chili), seeded and minced (optional)

  • 2 tablespoons mayonnaise

  • 2 tablespoons butter

  • Salt, to taste

  • Calamansi (Philippine Lime), for serving

Directions

  • In a large pot, combine the pork belly, pork liver, onion, garlic, soy sauce, vinegar, black pepper, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the siling haba (if using) and stir-fry for 1-2 minutes, or until fragrant.
  • Drain the pork mixture and add it to the skillet or wok. Stir-fry the pork sisig for 5-7 minutes, or until it is browned and crispy.
  • Stir in the mayonnaise and butter, and season the pork sisig with salt to taste.
  • Serve the pork sisig hot, garnished with calamasi if desired. Enjoy!

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Copycat Wendy’s Chili

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants.

Copycat Wendy’s Chili

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants, and many people enjoy it as a topping for fries or as a side dish. Here is a Copycat Wendy’s Chili recipe you can try at home.

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Recipe for Copycat Wendy’s Chili:

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Copycat Wendy’s Chili

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: AmericanDifficulty: Easy

Wendy’s chili is a classic fast food dish made with ground beef, beans, and spices. It is a popular menu item at Wendy’s restaurants.

Ingredients

  • 1 kilo Ground Beef

  • 2 cans (14 oz/411 grams per can) of Diced Tomatoes in Juice

  • 1 can (16 oz/450 grams per can) of Kidney Beans, drained

  • 1 can (16 oz/450 grams per can) of Pinto Beans, drained

  • 2 pcs Onion, diced

  • 1/4 cup Celery, chopped (2-3 stalks)

  • 1/4 cup Bell Pepper, diced

  • 3 tbsp Chili Powder

  • 2 tsp Cumin

  • 1 tsp Black Pepper

  • 1 tsp Salt

  • 1/2 tsp Oregano

  • 1 tsp Sugar

  • 2 tsp Garlic Powder

  • 2 cups Water

Directions

  • Brown Ground Beef and drain.
  • Add water, boil, and drain to eliminate more fat.
  • Place in a large pot and add all ingredients,
  • Bring to a boil, reduce heat, cover, and simmer for 2-3 hours stirring every 15 minutes.
  • Serve with crackers.

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RECIPE AND IMAGE SOURCE: This Grandpa Blogs

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Copycat KFC Fried Chicken

Create your own copycat KFC fried chicken at home. This copycat KFC fried chicken may be served with your own homemade gravy.

Copycat KFC Fried Chicken

The exact recipe for KFC’s “11 herbs and spices” is a closely guarded secret. However, there are many variations of the recipe that have been widely speculated, with some of the most common ingredients thought to include:

  • Salt
  • Thyme
  • Basil
  • Oregano
  • Celery salt
  • Black pepper
  • Dried mustard
  • Paprika
  • Garlic salt
  • White pepper
  • Ginger
  • Rosemary

These are just the rumored ingredients, and there’s no way to confirm their accuracy without access to KFC’s recipe. Nevertheless, these ingredients can be used as a starting point to create your own copycat KFC fried chicken at home.

This copycat KFC fried chicken may be served with your own homemade gravy.

KFC (Kentucky Fried Chicken) is a fast food chain specializing in fried chicken. They are known for their crispy fried chicken coated in a secret blend of 11 herbs and spices. The KFC menu also includes mashed potatoes, coleslaw, biscuits, and various sauces. The chain was founded in 1952 and has since expanded globally with thousands of locations in countries worldwide.

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Copycat KFC Fried Chicken

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: AmericanDifficulty: Medium

This copycat KFC fried chicken may be served with your own homemade gravy.

Ingredients

  • 2 cups all-purpose flour

  • 2 tbsp paprika

  • 1 tbsp salt

  • 1 tbsp dried thyme

  • 1 tbsp dried basil

  • 1 tbsp dried oregano

  • 1 tbsp celery salt

  • 1 tbsp dried mustard

  • 1 tbsp pepper

  • 4 cups vegetable oil

  • 8 pieces chicken, rinsed and dried

  • 2 cups buttermilk

  • 2 large eggs

Directions

  • In a large bowl, mix together the flour and all the spices.
  • In a separate bowl, beat the buttermilk and eggs together.
  • Heat the vegetable oil in a large heavy skillet over medium-high heat.
  • Dip each chicken piece in the buttermilk mixture, then roll in the flour mixture to coat.
  • Fry the chicken in the hot oil until golden brown, about 10 minutes on each side.
  • Drain the chicken on paper towels to remove any excess oil. Serve hot.

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IMAGE SOURCE: مانفی, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

This special Pancit Canton recipe is packed with yummy ingredients. You will find that cooking Pancit Canton is not complicated and involves only a few steps.

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Recipe for Special Pancit Canton:

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Special Pancit Canton Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Ingredients

  • 250 g dry canton noodles

  • 1 cup chicken breast, thinly sliced

  • 1 cup chicken liver

  • 1/2 cup kikiam

  • 1/2 cup fish ball

  • 1 cup snow peas

  • 1 medium carrot, julienned

  • 8 to 10 string beans, chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup green and red bell pepper

  • 1 head medium cabbage, chopped

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tbsp soy sauce

  • 1 tsp ground black pepper

  • 1 chicken broth cube

  • 3 cups water

  • 2 tbsp cooking oil

Directions

  • In a pan, heat the cooking oil then sauté the garlic and onion.
  • Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer parts turn light brown.
  • Add the soy sauce, pepper, and chicken broth cube. Stir.
  • Put in snow peas, carrots, and string beans. Stir.
  • Add water then bring it to a boil.
  • Put in the canton noodles, celery, green and red bell pepper, and cabbage.
  • Cook until the liquid has been absorbed by the noodles.
  • Serve and enjoy!

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Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices. It is usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is rice wine. Modern versions can use other types of alcohol, like gin, beer, or white wine.

The dish is anglicized as drunken shrimp or crispy fried drunken shrimp. It is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.

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Easy Nilasing Na Hipon Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersDifficulty: Easy

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Ingredients

  • 1/2 Kilo hipon (shrimps)

  • 3 cups flour

  • 2 cups white wine

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 3 cups cooking oil

Directions

  • Put the shrimp in a bowl and marinate them in white wine (or liquor) for 30 to 40 minutes.
  • Combine the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
  • Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with the flour mixture.
  • In a deep pot or pan, pour in the cooking oil and deep fry the shrimp until the shrimp floats.
  • Remove from the pot and place on a plate with a napkin or paper towel to absorb the excess oil.
  • Serve with spiced vinegar. Enjoy!

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Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

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Recipe for Pork Kaldereta Bola-bola:

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Pork Kaldereta Bola-bola Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

  • 1/2 cup bell pepper, green, cut into 1 x 1-inch cubes

  • 1/2 cup bell pepper, red, cut into 1 x 1-inch cubes

  • 1 cup potato, cut into chunks then fried

  • Bola-Bola:

  • 300 g ground pork

  • 2/3 cup bread crumbs

  • 1 pc egg

  • 1/3 cup red onion, chopped

  • 2 Tbsp soy sauce

  • Kaldereta Sauce:

  • 2 Tbsp oil

  • 1 Tbsp garlic, minced

  • 1/4 cup liver spread

  • 1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)

  • 2 Tbsp soy sauce

  • 1/2 cup water

Directions

  • Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
  • For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
  • Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

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Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

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IMAGE AND RECIPE SOURCE: Life Gets Better

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Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).

The defining ingredient of humba is the fermented black beans (tausi), without which it is basically just a slightly sweeter Philippine adobo. Like adobo it has many different variants.

The most basic humba recipe uses fatty cuts of pork, usually pork belly (liempo). It is marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The pork is then sautéed with garlic. Once the meat is half-cooked and lightly browned, water is added to the rest of the ingredients, fermented black beans, and sugar. Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in a pressure cooker to cut down the cooking time. It is eaten with white rice.

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Easy Pork Humba Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Ingredients

  • 1/2 kg pork belly, cut into serving pieces

  • 2 tbsp salted black beans (tausi)

  • 1/2 cup dried banana blossoms

  • 1 tbsp garlic, crushed

  • 1 small onion; chopped

  • 1/3 cup vinegar

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 3 bay leaves

  • 1 cup rice water

  • 1/4 tbsp ground black pepper (or whole peppercorn)

  • Cooking oil

Directions

  • Marinate pork belly in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
  • In a saucepan, sauté garlic and onion.
  • Add in marinated pork. Reserve marinade for later.
  • Stir fry for a few minutes until the pork starts to render its oily fat.
  • Add rice water and marinade. Bring to a boil and then lower heat to medium.
  • Stew until most of the liquid has evaporated.
  • Add brown sugar while stirring once in a while.
  • Simmer until an oily sauce consistency is achieved.
  • Balance seasoning with soy sauce, vinegar, or sugar according to your taste.
  • Remove from heat and serve hot. Eat with rice. Enjoy!

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By Cuisine: Asian Fusion | Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

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IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons

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