Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Langkawas (Alpinia galanga) is a plant in the ginger family that bears a rhizome used largely as an herb in medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as “galangal”. Its common names include greater galangal, lengkuas, and blue ginger. Since this is not very common, we will use lemongrass as a substitute.

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Recipe for Sinamak (Spiced Vinegar):

Easy Sinamak (Spiced Vinegar) Recipe

Recipe by Yummy FoodCuisine: FilipinoDifficulty: Easy

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Ingredients

4 cups cane vinegar (tuba vinegar is preferred)
3 tbsp ginger, sliced
3 tbsp lemon grass, sliced
1 tbsp whole peppercorns
1 cup fresh siling labuyo
1 head garlic
1 long-neck empty bottle, cleaned (container)

Directions

Insert and combine the ginger, lemongrass, garlic, whole peppercorns, and siling labuyo in an empty long-neck bottle (or any clean liquor bottle).
Pour the vinegar into the bottle then tightly cover it.
Lightly shake the bottle and store at room temperature for 3 days to allow the spices to blend with the vinegar (the longer you store it, the spicier it becomes).
Serve as a condiment with soy sauce or fish sauce for your grilled and fried dish. 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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Recipe For Nilasing Na Hipon:

Easy Nilasing Na Hipon Recipe

Recipe by Yummy FoodCourse: 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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IMAGE SOURCE: Yvette Tan, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

Easy Creamy Dalgona Coffee Recipe

Dalgona coffee is a beverage made by whipping equal parts instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk.

Easy Creamy Dalgona Coffee Recipe

What is Dalgona Coffee?

Dalgona coffee is a beverage made by whipping equal parts instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk. Occasionally, it is topped with coffee powder, cocoa, crumbled biscuits, or honey. It was popularized on social media during the COVID-19 pandemic, when people refraining from going out started making videos of whipping the coffee at home, by hand without using electrical mixers. The name is derived from dalgona, a Korean sugar candy, due to the resemblance in taste and appearance, though most dalgona coffee doesn’t actually contain dalgona.
Wikipedia

This recipe is brought to you by InJoy Philippines.

Dalgona Recipe idea? Here’s how to do it with inJoy Kreem Puff! Very simple idea for your coffee shop!

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Recipe for Easy Creamy Dalgona Coffee:

Easy Creamy Dalgona Coffee Recipe

Recipe by Yummy FoodCourse: BEVERAGECuisine: KoreanDifficulty: Easy

Dalgona coffee is a beverage made by whipping equal parts instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk.

Ingredients

1 tbsp inJoy 3 in 1 Vendo Coffee
3 1/2 tbsp inJoy Kreem Puff
Fresh Milk

Directions

Dissolve 3 ½ tbsp Kreem Puff in 2tbsp of water and mix well.
Mix in 1tbsp of inJoy 3 in 1 Vendo coffee
Add ice and fresh milk on cup.
Pour inJoy Kreem Puff and 3 in 1 Coffee vendo on top

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Easy Okinawa Milk Tea Cheesecake Recipe

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

Easy Okinawa Milk Tea Cheesecake Recipe

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

This recipe is brought to you by InJoy Philippines.

Upgrade your simple Okinawa Milk Tea with this simple recipe! Make it cheesier and creamier with inJoy Cream Cheese perfect as wall design to the cup and floater! Make your milk tea menu instagrammable!

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Recipe for Okinawa Milk Tea Cheesecake:

Easy Okinawa Cheesecake Milk Tea Recipe

Recipe by Yummy FoodCourse: BEVERAGEDifficulty: Easy

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

Ingredients

Directions

Create Heavy Cream Cheese by adding 500g of InJoy Cream Cheese powder in 1L COLD Water and whip at full speed until fully aerated.
Add cooked Tapioca Pearl to your cup
Spread around 1 tbsp of Heavy Cream Cheese on the sides of the glass.
Add 320g of Okinawa Milk Tea
Add 50g of Cream Cheese floater on top
Garnish with Crushed Grahams on top

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Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. So for this recipe, we will be using beef.

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Recipe for Beef Pochero:

Beef Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

2 Tbsp oil
1/4 cup onion, red, sliced
350 g beef, round, cut into serving portions
3 cups water
1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)
120 g potato, cut into chunks
2 pcs banana, saba, semi-ripe, peeled and sliced diagonally
1/4 cup garbanzos, cooked
salt, to taste
pepper, to taste
2 bunch pechay Tagalog

Directions

Sauté onion and beef for 5 minutes. Add water and DEL MONTE Filipino Style Tomato Sauce. Bring to a boil, cover and simmer over low heat until beef is almost tender.
Add potatoes, saba, and garbanzos. Season with salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender.
Add pechay. Simmer for 5 minutes or until pechay is cooked.

Notes

This Beef Pochero dish is rich in iron for making red blood cells that carry oxygen around the body. It is also rich in vitamin A which promotes normal growth and development.
Choose relatively cheaper cuts of beef that are tougher and have connective tissue or “litid” like round, kenchi, or even kalitiran. When cooked slowly, these beef cuts turn tender and the “litid” melts in your mouth.

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IMAGE AND RECIPE SOURCE: Life Gets Better

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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Recipe for Pork Humba:

Easy Pork Humba Recipe

Recipe by Yummy FoodCourse: 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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Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice. Inihaw is sometimes referred to as Filipino barbecue or (informally) Pinoy BBQ.
From Wikipedia

Inihaw na Liempo, when grilled right, is juicy and tasty. The secret to coming up with a perfect Inihaw Na Liempo is the marinade. Make a good marinade and marinate the liempo properly. This ensures a perfect Inihaw na Liempo!

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Recipe for Easy Inihaw na Liempo (Grilled Pork Belly):

Easy Inihaw na Liempo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ingredients

1 kg Pork Belly (Liempo), 1 inch thick
For Basting:
1/4 cup ketchup
1 tbsp cooking oil
For the Marinade:
1/2 cup soy sauce
1/4 cup calamansi or lime juice
6 cloves garlic, crushed
3 tbsp brown sugar
1/2 tsp ground black pepper
1 tsp salt

Directions

Combine marinade ingredients in a bowl.
Marinate pork belly for at least 3 hours or overnight in a fridge.
Remove the pork belly and reserve the marinade.
Combine ketchup and oil with the reserved marinade then mix well. This will be used for basting.
Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
Once finished, transfer to a serving plate. You can also chop into smaller pieces.
Serve with steamed rice and partner with spicy toyo-mansi for dipping.

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Easy Tokyo Matcha Recipe

This Tokyo Matcha Recipe is easy and inexpensive to prepare. This is made possible by using the inJoy Matcha Milk Tea Powder.

Easy Tokyo Matcha Recipe

This Tokyo Matcha Recipe is easy and inexpensive to prepare. This is made possible by using the inJoy Matcha Milk Tea Powder. If you are in the food business, you can add this simple recipe to your menu.

You could prepare the Tokyo Matcha Milk Tea by itself. To make it even better, adding inJoy Japanese Azuki Red Bean gives it a newer taste. Top it up with inJoy Kreem Puff Floater Foam Topping Powder and you Matcha-loving customers will surely enjoy this drink.

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Easy Tokyo Matcha Recipe

Recipe by Yummy FoodCourse: BeverageDifficulty: Easy

This Tokyo Matcha Recipe is easy and inexpensive to prepare. This is made possible by using the inJoy Matcha Milk Tea Powder.

Ingredients

Directions

Mix 4tbsp of inJoy Matcha Milk Tea Powder into 360ml of water.
Add 100g of Red Beans in your cup.
Fill your cup with tube ice.
Pour 320g of inJoy Matcha Milk Tea.
Add 50g of inJoy Kreem Puff as floater
Sprinkle inJoy Matcha powder on top

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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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