5 INGREDIENT MEALS

Pork Igado

Pork Igado

In a pan without oil, render pork fat on low heat until most of the oil is released, continue cooking until brown and crispy.
In the same pan, add more oil if needed and sauté onion and garlic until fragrant, add bay leaves and cook for about 2–3 more minutes.
Add sliced pork liver, black pepper, and vinegar and cook until darker in color.
Add sliced pork belly, water, pork cube, and some of the bell peppers, add half a can of liver spread, fish sauce, and a bit of sugar.
Add the rest of the bell peppers and simmer until the sauce thickens and reduces.
Taste and adjust seasoning according to preference. Serve with rice and chicharon on top.

Sliced pork belly

Sliced pork liver

Chopped onion

Chopped garlic

Sliced bell pepper

Bay leaves

Black pepper

Vinegar

Water

Fish sauce

Pork cube

Sugar

Chili Oil Egg Noodles

Chili Oil Egg Noodles

In a pan, heat chili oil over medium heat and pan-fry the egg. Once cooked to your liking, remove and set aside.
In the same pan, add diced lunch meat and sauté briefly. Add the seasoning and soup base packets and stir.
Pour in hot water and mix in chili pepper powder until fully dissolved.
Add the instant noodles, tofu, bean sprouts, green onions, and peppers. Simmer until noodles are tender and tofu is heated through.
Top with the fried egg. Taste and adjust spice level if needed. Serve hot.

1 egg

1 tablespoon chili oil

Diced lunch meat

Instant noodle seasoning

1 tablespoon chili powder

1 pack instant noodles

½ block soft tofu

Bean sprouts

Chopped green onions

Chopped bell peppers

Hot water

Creamy Meatballs

Creamy Meatballs

Mix ground beef with a pinch of salt, pepper, and a bit of cornstarch to bind. Shape into small meatballs.
In a pan, heat a bit of oil and pan-fry the meatballs until browned on all sides. Remove and set aside.
Using the same pan, sauté minced garlic until fragrant. Add sliced mushrooms and cook for 2–3 minutes.
Lower the heat and add all-purpose cream, stirring gently. Drop in ¼ beef cube and stir until dissolved.
Season with a dash of liquid seasoning, then return the meatballs to the pan. Simmer for a few minutes until the sauce thickens.
Add chopped garlic chives and simmer for another minute. Taste and adjust seasoning if needed. Serve hot with rice or pasta.

200g ground beef

Cornstarch

1 budget pack all-purpose cream

Canned or fresh mushrooms

Salt and pepper

Liquid seasoning (optional)

¼ piece beef cube

Minced garlic

Garlic chives

Stir Fried Pork Tofu

Stir Fried Pork Tofu

Fry the tofu cubes in a bit of oil until golden brown. Remove and set aside.
In the same pan, sauté garlic and onion until fragrant. Add sliced pork and cook until no longer pink.
In a small bowl, mix together oyster sauce, sugar, cornstarch, and water until smooth.
Add the fried tofu back into the pan, followed by the sauce mixture. Stir well and let it simmer until the sauce thickens slightly.
Add kangkong and stir-fry for about 1–2 minutes or until just wilted. Serve hot with steamed rice.

Sliced pork

Kangkong (water spinach)

Tofu, cubed

Minced garlic

Chopped onion

3 tablespoons oyster sauce

1 tablespoon sugar

1 tablespoon cornstarch

½ cup water

Garlic Butter Baby Potatoes

Garlic Butter Baby Potatoes

Boil baby potatoes in salted water until fork-tender. Drain and set aside.
In a pan, melt butter over low heat and sauté minced garlic until fragrant.
Add the cooked baby potatoes and toss gently until coated with the garlic butter.
Sprinkle grated Parmesan cheese over the potatoes and continue tossing until the cheese slightly melts and sticks.
Finish with a sprinkle of dried parsley. Serve warm as a side dish or snack.

Baby potatoes

Water

Salt

Butter

Minced garlic

Parmesan cheese

Dried parsley

Sizzling Hotdog

Sizzling Hotdog

Fry the hotdogs in a hot pan with a bit of oil until lightly browned. Remove and set aside.
In the same pan, sauté sliced onions until soft and slightly caramelized.
Return the hotdogs to the pan, then add ketchup, oyster sauce, and a splash of water. Mix well to coat everything evenly.
Add chili or bell pepper if desired, and simmer for a minute or two until the sauce slightly thickens.
Serve hot, ideally on a sizzling plate or with rice.

Hotdogs

Sliced onion

Ketchup

Oyster sauce

Water

Chili or bell pepper (optional)

Pork Nilaga

Pork Nilaga

In a pot, heat a little oil and sauté the pork until lightly browned. Add sliced onion and whole peppercorns, and continue cooking for a few minutes.
Pour in enough water to cover the pork. Add pork broth cubes, cover the pot, and bring to a boil. Simmer until the pork becomes tender.
Add the diced potatoes, cover again, and cook until the potatoes are almost done.
Season with fish sauce to taste, then add the cabbage and pechay. Simmer just until the vegetables are cooked but still vibrant.
Add chili if desired. Serve hot with rice and dipping sauce on the side.

Pork, cut into cubes

Potatoes, peeled and diced

Cabbage, quartered

Pechay (bok choy)

Sliced onion

Whole black peppercorns

Water

Pork broth cubes

Fish sauce

Oil

Chili (optional)

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