Category: Traditional & Authentic

Easy Chowking-Style Chao Fan Recipe

Here is an easy Chowking-style Chao Fan recipe. Chao Fan is basically fried rice in English.

Chao Fan Recipe: Chowking-Style Fried Rice

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Chowking is a popular fast food chain in the Philippines.  It pioneered the Asian quick service restaurant concept in the Philippines.  Chowking combines traditional Chinese cuisine with a modern fast food service.

Chowking’s Chao Fan Fried Rice is the ultimate budget meal. There are other fast food chains offering affordable meals, but the chao fan is the best.

A little bit of history. Chinese fried rice is believed to have started as a way to accommodate leftovers mixed with egg, garlic and soy sauce. All ingredients are stir fried on a wok. In modern times, the chao fan has become a staple in fast food cuisine.

This easy Chao Fan recipe is inspired by Chowking’s Chao Fan, a popular Filipino fast-food favorite. Chao Fan in English is essentially fried rice with delicious meat and vegetables, offering a hearty, affordable meal. If you’ve wondered how to cook Chao Fan Chowking-style, this recipe gives you a close copycat version at home.

You’ll need essential Chao Fan ingredients like rice, your choice of meat such as pork or beef, and vegetables like carrots and bell pepper. With just a few simple steps, you can recreate this Chowking fried rice recipe that’s both flavorful and filling. This Chaofan recipe also allows you to add your twist, such as turning it into a Beef Chao Fan recipe or using Chowking egg fried rice as the base.

For an authentic touch, try using pork Chao Fan or incorporate crispy Chowking fried tofu to get that restaurant-quality flavor. Wondering how to make Chao Fan? It’s simple—sauté garlic, onions, meat, and veggies in a hot skillet, then stir in rice and seasonings. This Chowking rice recipe will surely bring that familiar taste right into your kitchen.

Whether you’re a fan of Chao Fan Chowking or just love a good fried rice dish, this Chowking-style Chao Fan recipe is perfect for satisfying your cravings.

The copycat recipe will allow you to cook chao fan at home with your choice of meat.

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Recipe for Easy Chowking-Style Chao Fan:

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Easy Chowking-Style Chao Fan Recipe

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

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

25

minutes

Here is an easy Chowking-style Chao Fan recipe.  Chao Fan is basically fried rice in English.

Ingredients

  • 6-8 cups Cooked Rice

  • 1/4 cup Choice of Meat (ground beef, ground chicken meat, or finely chopped breakfast sausage)

  • 2 tbsp Garlic,  finely chopped

  • 1 medium Onion, finely chopped

  • 1 medium sized Bell pepper, finely chopped

  • 1/4 cup Carrots, finely chopped

  • 1 tsp Chili Powder

  • 1 tsp Curry Powder

  • 2 tsp Green Onion, finely chopped

  • 2 Eggs, beaten

  • 3 tbsp Cooking Oil

  • Salt and pepper to taste

Directions

  • On a skillet, saute garlic in oil until golden brown. Make sure that your stove is set to medium heat.
  • Add onion and stir until translucent.
  • Add your meat of choice (beef or chicken or chopped sausage) and stir occasionally until cooked.
  • Add chopped bell pepper and carrots, salt and pepper and continue stirring.
  • Add chili powder and curry powder and mix until evenly distributed.
  • Add your cooked rice and mix until slightly brown.
  • Add beaten eggs and stir until it becomes completely distributed and cooked.
  • Stir in your green onion right before serving. Serve hot and enjoy!

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By Diet or Lifestyle: Budget-Friendly | Meal Prep Friendly

By Dish Type: One-Pot Meals | Rice Dishes

By Main Ingredient: Eggs | Pork | Rice | Vegetables

By Meal Type: Dinner | Lunch | Snacks

Other Useful Categories: Beginner Recipes | Comfort Food | Soy Sauce-Based Dishes | Traditional & Authentic

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IMAGE SOURCE: Geoffreyrabbit / CC BY-SA

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Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Pandesal or pan de sal (Filipino and Spanish for “salt bread”), is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for “stick”) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, hot chocolate or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty. Most bakeries bake pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.

https://en.wikipedia.org/wiki/Pandesal

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Classic Filipino Pandesal Recipe

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

4

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

589

kcal
Total time

2

hours 

25

minutes

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Ingredients

  • 2 cups bread flour

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 pouch rapid rise yeast

  • 1/2 cup white sugar

  • 5 tbsp melted butter

  • 1 1/4 cup fresh milk (lukewarm)

  • 1 cup bread crumbs

  • 1 tsp salt

  • 1 egg

  • 1 tbsp cooking oil

Directions

  • In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
  • In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine.
  • Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
  • After the dough has risen, transfer to a lightly floured flat working surface.
  • Roll into a log then cut into four to six equal pieces.
  • Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
  • Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
  • Leave the dough in the tray to rise again for 15 to 20 minutes.
  • Pre-heat the oven at 190°C (375°F) for 10 minutes. If using a fan assisted oven, reduce the heat according to the user’s manual.
  • Bake for 20 to 25 minutes or until nicely browned outside.
  • Enjoy with different “palaman” like Peanut Butter.

Nutrition Facts

4 servings per container

Serving Size221

  • Amount Per ServingCalories589
  • % Daily Value *
  • Total Fat 24.33g 32%
    • Saturated Fat 12.015g 61%
    • Trans Fat 0.607g
  • Cholesterol 200mg 67%
  • Sodium 886mg 39%
  • Total Carbohydrate 78.38g 29%
    • Dietary Fiber 2.9g 11%
    • Total Sugars 17.91g
  • Protein 14.3g 29%
  • Vitamin D 4mcg 20%
  • Calcium 20mg 2%
  • Iron 26mg 145%
  • Potassium 388mg 9%
  • Vitamin A 29mcg 4%
  • Vitamin E 7mg 47%
  • Vitamin K 9mcg 8%
  • Thiamin 81mg 6750%
  • Riboflavin 59mg 4539%
  • Niacin 41mg 257%
  • Vitamin B6 11mg 648%
  • Vitamin B12 55mcg 2292%
  • Folate 72mcg 18%
  • Pantothenic Acid 26mg 520%
  • Phosphorus 42mg 4%
  • Magnesium 10mg 3%
  • Zinc 17mg 155%
  • Selenium 67mcg 122%
  • Copper 17mg 1889%
  • Manganese 33mg 1435%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cuisine: Filipino

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By Meal Type: Breakfast | Snacks

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

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IMAGE SOURCE: Obsidian Soul / CC0

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Extra Creamy Carbonara Recipe

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

Extra Creamy Carbonara Recipe

Here is a very easy extra creamy carbonara recipe that you could prepare at home. Even a beginner cook can prepare this.

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

What is Carbonara?

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

https://en.wikipedia.org/wiki/Carbonara

The traditional Filipino carbonara includes these three main ingredients: fettuccine, ham, and milk. But in this recipe, we will make it extra creamy by adding cheese and cream.

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Extra Creamy Carbonara Recipe

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

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

1140

kcal
Total time

1

hour 

Carbonara is a popular Italian pasta dish that Filipinos love. This pasta dish is a common alternative to Spaghetti.

Ingredients

  • 500 g Fettuccine noodles (or any desired pasta)

  • 200 g sweet ham

  • 200 g bacon

  • 1 can evaporated milk

  • 250 ml all-purpose cream

  • 1 can cream of mushroom soup

  • 1 head garlic, minced

  • 1 onion, minced

  • 1 tsp ground pepper

  • 2 tbsp olive oil

  • 250 g grated Parmesan cheese

  • 2 tbsp parsley, chopped (optional)

Directions

  • Prepare the fettuccine pasta based on cooking instructions and set aside.
  • Fry the bacon (not too crispy). Drain (you may use paper towel) then cut into small pieces. Set aside.
  • Fry the ham. Drain (you may use paper towel) then cut into small square pieces. Set aside.
  • Heat oil and saute garlic and onion in a pan.
  • Add 3/4 of fried bacon and ham.
  • Add the evaporated milk and cream of mushroom soup.
  • Add the all-purpose cream and grated parmesan cheese. Stir and bring to boil.
  • Season with ground pepper.
  • Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
  • Simmer until it begins to thicken. Remove from heat.
  • Place the pasta and sauce on a pasta tray.
  • Top with grated Parmesan cheese together with the remaining bacon and ham bits.
  • Add chopped parsley (optional).
  • Serve with garlic bread. Enjoy!

Nutrition Facts

4 servings per container

Serving Size566

  • Amount Per ServingCalories1140
  • % Daily Value *
  • Total Fat 59.43g 77%
    • Saturated Fat 22.237g 112%
    • Trans Fat 0.617g
  • Cholesterol 217mg 73%
  • Sodium 2160mg 94%
  • Total Carbohydrate 99.06g 37%
    • Dietary Fiber 4.8g 18%
    • Total Sugars 13.54g
  • Protein 51.75g 104%
  • Vitamin D 6mcg 30%
  • Calcium 72mg 6%
  • Iron 35mg 195%
  • Potassium 944mg 21%
  • Vitamin A 44mcg 5%
  • Vitamin C 12mg 14%
  • Vitamin E 14mg 94%
  • Vitamin K 45mcg 38%
  • Thiamin 131mg 10917%
  • Riboflavin 101mg 7770%
  • Niacin 58mg 363%
  • Vitamin B6 48mg 2824%
  • Vitamin B12 91mcg 3792%
  • Folate 96mcg 24%
  • Pantothenic Acid 38mg 760%
  • Phosphorus 130mg 11%
  • Magnesium 37mg 9%
  • Zinc 77mg 700%
  • Selenium 87mcg 159%
  • Copper 55mg 6112%
  • Manganese 76mg 3305%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Dinner | Lunch

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

Try this creamy carbonara recipe and tell me what you think in the comments below.  Thanks!

IMAGE SOURCE: Pastalover at German Wikipedia(Original text: Pastalover) / Public domain

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Easy Pinoy Leche Flan Recipe

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Easy Pinoy Leche Flan Recipe

Here is an easy leche flan recipe that you could make at home.

Lechen Flan is a favorite Filipino dessert. It is almost always present in special occasions like town fiestas.

What is Leche Flan?

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
An even heavier version, called tocino de cielo or tocino del cielo (Spanish for “heaven’s bacon”), is similar, but has significantly more egg yolks and sugar.
Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.

https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

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Recipe for Leche Flan:

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Easy Pinoy Leche Flan Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: DESSERTCuisine: Filipino
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

718

kcal
Total time

1

hour 

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Ingredients

  • For the Flan:

  • 12 egg yolks, beaten

  • 1 can  evaporated milk (or whole milk), (354 mL)

  • 1 can condensed milk, (410 mL)

  • 1/2 cup sugar

  • 1/4 tsp vanilla extract

  • water (for steaming)

  • For the Caramel:

  • 3 tbsp water

  • 1 cup light brown sugar

Directions

  • Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
  • Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
  • Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
  • Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
  • Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
  • In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
  • Gently pass the beaten eggs through a strainer into the bowl.
  • Stir to combine and mix thoroughly.
  • Pour the mixture into the prepared flan molds containing the caramel.
  • Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
  • Set aside to cool and then refrigerate for at least 2 hours.

Notes

  • Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.

Nutrition Facts

4 servings per container

Serving Size270

  • Amount Per ServingCalories718
  • % Daily Value *
  • Total Fat 20.32g 27%
    • Saturated Fat 9.145g 46%
    • Trans Fat 0g
  • Cholesterol 582mg 194%
  • Sodium 211mg 10%
  • Total Carbohydrate 117.17g 43%
    • Dietary Fiber 0g 0%
    • Total Sugars 114.79g
  • Protein 19.04g 39%
  • Vitamin D 28mcg 140%
  • Calcium 52mg 4%
  • Iron 12mg 67%
  • Potassium 626mg 14%
  • Vitamin A 51mcg 6%
  • Vitamin C 4mg 5%
  • Vitamin E 10mg 67%
  • Vitamin K 1mcg 1%
  • Thiamin 17mg 1417%
  • Riboflavin 72mg 5539%
  • Niacin 2mg 13%
  • Vitamin B6 21mg 1236%
  • Vitamin B12 62mcg 2584%
  • Folate 22mcg 6%
  • Pantothenic Acid 53mg 1060%
  • Phosphorus 74mg 6%
  • Magnesium 15mg 4%
  • Zinc 31mg 282%
  • Selenium 77mcg 140%
  • Copper 10mg 1112%
  • Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Meal Type: Desserts | Snacks

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Special Hardinera Recipe

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Special Hardinera Recipe

What is Hardinera?

Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island.

https://en.wikipedia.org/wiki/Hardinera

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Special Hardinera Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main CourseCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

1441

kcal
Total time

2

hours 

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Ingredients

  • 3 tbsps oil

  • 4 tbsps butter

  • 1 pc white onion, chopped

  • 3 cloves garlic, chopped

  • 1 kg pork tenderloin, ground

  • 1 tsp salt

  • 1 tsp pepper

  • 2 cups chicken broth

  • 1 cup tomato sauce

  • 1 cup sweet pickles, diced

  • 1 cup canned spiced ham

  • ¼ cup raisins

  • 1 cup pineapple tidbits, drained

  • 1 pc red bell pepper, diced

  • 1 small can liver spread

  • ½ – 1 cup Quezo de Bola, grated

  • 1 cup bread crumbs

  • 3 pcs eggs, beaten

  • Banana leaves, softened and cut according to the shape of llanera

  • For the garnish:

  • 2-3 pcs hard-boiled eggs, sliced

  • 3-4 pcs pineapple slices

  • 1 small green bell pepper, cut into fine strips

  • 1 small red bell pepper, cut into fine strips

Directions

  • Cut hard boiled egg into wedges.
  • Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.
  • In a pan, heat oil and sauté onions, let it caramelize and add the garlic.
  • Add the pork and sauté until it changes color. Season with salt and pepper.
  • Combine with salt, pepper, beaten egg and remaining ingredients. Mix well.
  • Let it simmer until the sauce has been reduced.
  • Remove from heat and let it cool then drain excess sauce.
  • Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
  • Pour meat mixture into the llanera. Cover and steam for 1 hour.
  • Cool for 15 minutes. Slice and serve.

Nutrition Facts

4 servings per container

Serving Size922

  • Amount Per ServingCalories1441
  • % Daily Value *
  • Total Fat 76.08g 98%
    • Saturated Fat 34.102g 171%
    • Trans Fat 0.678g
  • Cholesterol 1015mg 339%
  • Sodium 3629mg 158%
  • Total Carbohydrate 59.09g 22%
    • Dietary Fiber 7.2g 26%
    • Total Sugars 37.48g
  • Protein 123.99g 248%
  • Vitamin D 22mcg 111%
  • Calcium 32mg 3%
  • Iron 66mg 367%
  • Potassium 2271mg 49%
  • Vitamin A 201mcg 23%
  • Vitamin C 176mg 196%
  • Vitamin E 27mg 180%
  • Vitamin K 36mcg 30%
  • Thiamin 278mg 23167%
  • Riboflavin 186mg 14308%
  • Niacin 192mg 1200%
  • Vitamin B6 218mg 12824%
  • Vitamin B12 327mcg 13625%
  • Folate 38mcg 10%
  • Pantothenic Acid 101mg 2020%
  • Phosphorus 192mg 16%
  • Magnesium 54mg 13%
  • Zinc 163mg 1482%
  • Selenium 329mcg 599%
  • Copper 102mg 11334%
  • Manganese 88mg 3827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cooking Method: Sautéing | Simmering | Steaming

By Cuisine: Filipino

By Diet or Lifestyle: Holiday Recipes

By Dish Type: One-Pot Meals

By Main Ingredient: Eggs | Pork | Rice | Vegetables

By Meal Type: Dinner | Lunch

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

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IMAGE SOURCE: Ericfood / CC BY-SA

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Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Easy KFC Style Gravy Recipe

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

There are store bought gravies but they do not taste as good as this one.

The ingredients required for this easy KFC style gravy are very basic. You only need chicken broth cubes, beef broth cubes, butter, all purpose flour and water!

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Easy KFC-Style Gravy Recipe

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

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

121

kcal
Total time

30

minutes

Here is an easy KFC style gravy recipe that goes well with fried chicken and/or mashed potatoes. This may be considered as a copycat of the original KFC gravy.

Ingredients

  • 1 pc chicken cube or 2 tsp chicken powder

  • 1 pc beef cube or 2 tsp beef powder

  • 3 tbsp butter or vegetable shortening

  • 5 tbsp all-purpose flour

  • 2  1/4 cups water

Directions

  • Make a broth by diluting the beef and chicken cubes in water. Set aside.
  • Melt the butter by heating it in a saucepan under low heat.
  • Add 2 tablespoons of all-purpose flour to the melted butter.
  • Cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown (NOTE: There is a tendency that the flour might burn when overcooked or if high heat is applied).
  • Add the remaining flour and continue stirring.
  • Gradually add the chicken and beef broth while continuously stirring to prevent lumps from forming.
  • Lower heat to medium and bring the mixture to a boil.
  • Continue cooking for 5 minutes while stirring once in a while, until the texture thickens.
  • Serve hot with fried chicken or mashed potato.
  • Share and enjoy!

Nutrition Facts

4 servings per container

Serving Size153

  • Amount Per ServingCalories121
  • % Daily Value *
  • Total Fat 9.71g 13%
    • Saturated Fat 2.419g 13%
    • Trans Fat 1.264g
  • Cholesterol 0mg 0%
  • Sodium 56mg 3%
  • Total Carbohydrate 7.53g 3%
    • Dietary Fiber 0.3g 2%
    • Total Sugars 0.04g
  • Protein 1.06g 3%
  • Calcium 1mg 1%
  • Iron 3mg 17%
  • Potassium 12mg 1%
  • Vitamin E 4mg 27%
  • Vitamin K 6mcg 5%
  • Thiamin 7mg 584%
  • Riboflavin 4mg 308%
  • Niacin 4mg 25%
  • Folate 7mcg 2%
  • Pantothenic Acid 2mg 40%
  • Phosphorus 2mg 1%
  • Magnesium 2mg 1%
  • Zinc 1mg 10%
  • Selenium 6mcg 11%
  • Copper 3mg 334%
  • Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best-seller Diabetic Cookbooks

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By Cuisine: American

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Easy Yema Balls Recipe

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Easy Yema Balls Recipe

Here is an easy Yema Balls recipe that every beginner cook could easily make.

What are Yema Balls?

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”. Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.
Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.

https://en.wikipedia.org/wiki/Yema_(candy)

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Easy Yema Balls Recipe

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

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

890

kcal
Total time

40

minutes

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Ingredients

  • 1 can sweetened condensed milk (414mL)

  • 6 egg yolks

  • 1 tsp vanilla essence

  • 1/2 kg white sugar

Directions

  • In a frying pan/ pot, mix the condensed milk egg yolks, and vanilla essence until well blended.
  • Bring to a boil, then reduce to low heat to prevent the mixture from burning.
  • Using a metal spatula, constantly stir the milk as if you are scraping the bottom of the pan. Prevent milk from burning and sticking to the pan/ pot.
  • The mixture is ready when it forms a ball.
  • When it cools, shape the mixture into balls, 2 to 3 cm in diameter.
  • Place the yema balls on a wide plate with white sugar then roll to coat.
  • Once coated, pick up each ball with a toothpick. Set aside to cool.
  • Optional: Wrap the balls in cellophane and twist both ends to secure.

Nutrition Facts

4 servings per container

Serving Size251

  • Amount Per ServingCalories890
  • % Daily Value *
  • Total Fat 15.4g 20%
    • Saturated Fat 7.879g 40%
    • Trans Fat 0g
  • Cholesterol 310mg 104%
  • Sodium 141mg 7%
  • Total Carbohydrate 179.74g 66%
    • Dietary Fiber 0g 0%
    • Total Sugars 176.52g
  • Protein 11.89g 24%
  • Vitamin D 10mcg 50%
  • Calcium 32mg 3%
  • Iron 5mg 28%
  • Potassium 400mg 9%
  • Vitamin A 27mcg 3%
  • Vitamin C 3mg 4%
  • Vitamin E 5mg 34%
  • Vitamin K 1mcg 1%
  • Thiamin 12mg 1000%
  • Riboflavin 52mg 4000%
  • Niacin 2mg 13%
  • Vitamin B6 11mg 648%
  • Vitamin B12 39mcg 1625%
  • Folate 12mcg 3%
  • Pantothenic Acid 30mg 600%
  • Phosphorus 50mg 4%
  • Magnesium 9mg 3%
  • Zinc 19mg 173%
  • Selenium 54mcg 99%
  • Copper 5mg 556%
  • Manganese 2mg 87%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.

This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.

Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).

Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.

It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.

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Easy Pakbet Tagalog Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

43.5

kcal
Total time

1

hour 

10

minutes

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

Ingredients

  • 250 g pork belly, cut into strips

  • 500 ml water

  • 3-4 tbsp, bagoong alamang

  • 1 pc small onion, chopped

  • 2 cloves garlic, minced

  • 2-3 pc medium tomatoes, chopped

  • 1/2 small squash, peeled and cut into cubes

  • 5-7 young okras, ends trimmed, cut into halves diagonally

  • 1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths

  • 1 pc ampalaya, seeded then halved and cut into slices

  • 1 large eggplant, ends trimmed and cut into cubes

  • salt

  • 1 tbsp cooking oil

Directions

  • Pour and heat oil in a pan and apply medium-high heat.
  • Add pork and cook until browned and fat rendered.
  • Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
  • Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
  • Add shrimp paste and continue to cook for about a minute.
  • Add squash and water. Cover the pan and let it simmer for about 2 minutes.
  • Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
  • Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!

Nutrition Facts

4 servings per container

Serving Size496

  • Amount Per ServingCalories435
  • % Daily Value *
  • Total Fat 37.18g 48%
    • Saturated Fat 0g 0%
  • Cholesterol 63mg 21%
  • Sodium 678mg 30%
  • Total Carbohydrate 16.96g 7%
    • Dietary Fiber 7g 25%
    • Total Sugars 8.21g
  • Protein 10.38g 21%
  • Vitamin D 1mcg 5%
  • Calcium 8mg 1%
  • Iron 8mg 45%
  • Potassium 846mg 18%
  • Vitamin A 50mcg 6%
  • Vitamin C 64mg 72%
  • Vitamin E 10mg 67%
  • Vitamin K 26mcg 22%
  • Thiamin 36mg 3000%
  • Riboflavin 23mg 1770%
  • Niacin 34mg 213%
  • Vitamin B6 29mg 1706%
  • Vitamin B12 24mcg 1000%
  • Folate 21mcg 6%
  • Pantothenic Acid 16mg 320%
  • Phosphorus 23mg 2%
  • Magnesium 18mg 5%
  • Zinc 20mg 182%
  • Selenium 17mcg 31%
  • Copper 30mg 3334%
  • Manganese 38mg 1653%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).

Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.

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Recipe for Pata Tim:

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Easy Pata Tim Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main CourseCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

711

kcal
Total time

2

hours 

30

minutes

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Ingredients

  • 1 kg pork pata (pork’s leg)

  • 5 cloves garlic; crushed

  • 1/4 cup soy sauce

  • 3/4 cup pineapple juice

  • 3/4 cup oyster sauce

  • 1 tablespoon rice wine

  • 1 tablespoon pepper corns

  • 1 red onion; chopped

  • 3 bay leaves

  • Lettuce for garnish (fried for 2 minutes)

  • Sauce:

  • 1 cup broth of pata

  • 5 tablespoons cornstarch

  • Salt to taste

Directions

  • In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
  • Add hot water to replace the evaporated liquid, if necessary.
  • Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
  • Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
  • Make the Sauce:
  • In a skillet, combine broth, cornstarch, and salt.
  • Bring to boil until sauce becomes thick.
  • Pour the sauce on top of the pata.
  • Serve hot and enjoy!

Nutrition Facts

4 servings per container

Serving Size550

  • Amount Per ServingCalories711
  • % Daily Value *
  • Total Fat 31.24g 41%
    • Total Carbohydrate 25.52g 10%
      • Dietary Fiber 2.2g 8%
      • Total Sugars 14.4g
    • Protein 68.5g 137%
    • Vitamin D 13mcg 65%
    • Calcium 14mg 2%
    • Iron 17mg 95%
    • Vitamin A 6mcg 1%
    • Vitamin C 14mg 16%
    • Vitamin E 5mg 34%
    • Vitamin K 5mcg 5%
    • Thiamin 146mg 12167%
    • Riboflavin 67mg 5154%
    • Niacin 164mg 1025%
    • Vitamin B6 148mg 8706%
    • Vitamin B12 73mcg 3042%
    • Folate 11mcg 3%
    • Pantothenic Acid 38mg 760%
    • Phosphorus 91mg 8%
    • Magnesium 29mg 7%
    • Zinc 73mg 664%
    • Selenium 207mcg 377%
    • Copper 49mg 5445%
    • Manganese 47mg 2044%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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