Enhinyerong Kusinero

18/04/2026

Slurp-worthy noodles, silky broth, and that perfect jammy egg—this is the kind of ramen that warms the soul. 🌙✨ Tag a friend who needs this comfort today!

28/10/2025

28/10/2025

Garlic Lemon Pepper Calamares

Yields: 2-4 servings
Prep time: 15 minutes
Cook time: 5-7 minutes

Ingredients:
• 1 lb fresh or frozen (thawed) calamari, bodies and tentacles, cleaned
• 2 tbsp olive oil
• 3-4 cloves garlic, minced
• 1/2 tsp red pepper flakes (or more, to taste)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt (or to taste)
• Juice of 1/2 lemon, plus extra wedges for serving
• 2 tbsp fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Calamari: If using whole calamari, separate the bodies from the tentacles. Slice the bodies into 1/2-inch rings. Pat both the rings and tentacles very dry with paper towels. This is crucial for getting a good sear and preventing a rubbery texture

2. Heat the Pan: Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.

3. Sauté Aromatics: Add the minced garlic and red pepper flakes to the hot oil. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.

4. Cook the Calamari: Add the dried calamari to the skillet in a single layer if possible (you may need to cook in batches to avoid overcrowding, which steams the calamari instead of searing it). Season with black pepper and salt.

5. Sear Quickly: Cook for 2-3 minutes, stirring occasionally, until the calamari curls and turns opaque. Overcooking will make the calamari tough and rubbery, so keep a close eye on it!
6. Finish: Remove the skillet from the heat. Squeeze the lemon juice over the calamari and toss to combine.

7. Serve: Transfer the calamari to a serving platter. Garnish generously with fresh chopped parsley and serve immediately with extra lemon wedges. A side of aioli or marinara sauce also makes a great dipping option!

16/10/2025

Chocolate Batirol soon🤤

10/10/2025

Ginisang Monggo with Pork + Tuyo

Ingredients
- 1 cup mung beans (monggo), rinsed
- 300g pork belly or shoulder, sliced thin
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium tomato, chopped
- 1 tablespoon fish sauce (patis)
- 4 cups water (for boiling mung beans)
- 2 cups water or broth (for sautéed mixture)
- 1 bunch of ampalaya leaves, malunggay, or spinach
- Salt and pepper to taste
- Optional: chicharon or tuyo for topping

1. Boil the mung beans:
- In a pot, add mung beans and 4 cups water.
- Simmer until soft (about 30–40 minutes). Set aside.

2. Sauté the base:
- In a separate pan, heat oil.
- Sauté garlic until golden, then add onions and tomatoes.
- Add pork slices and cook until lightly browned.
- Season with fish sauce.

3. Combine and simmer:
- Add the boiled mung beans (with water) to the sautéed pork.
- Pour in 2 cups water or broth.
- Simmer for 10–15 minutes until flavors meld.
- Season with salt and pepper.

4. Add greens:
- Stir in your chosen leafy greens (ampalaya leaves, malunggay, or spinach).
- Cook for 2–3 minutes until wilted.

5. Serve:
- Ladle into bowls and top with chicharon or serve with tuyo.
- Best paired with steamed rice.

09/10/2025

🍖 Easy Oven-Baked Baby Back Ribs

Prep Time: 15 mins
Cook Time: 3–3.5 hours
Servings: 6

Ingredients:

-2 racks baby back pork ribs (about 4 lbs)
-Salt and pepper (or your favorite BBQ rub)
-Your favorite barbecue sauce

Instructions:

Preheat oven to 275°F (135°C).

Remove the membrane from the back of each rib rack. Use a knife to lift it, then pull it off with a paper towel.

Season generously with salt, pepper, or a dry rub on both sides.

Wrap tightly in foil and place on a baking sheet.

Bake for 2.5 to 3.5 hours until ribs are tender and nearly falling off the bone.

Unwrap and brush with BBQ sauce.

Broil or grill for 5–10 minutes to caramelize the sauce.

Use a homemade rub with paprika, garlic powder, onion powder, chili powder, and brown sugar for extra flavor.

08/10/2025

Spam, Egg, Grilled Pineapple

The dish is composed of:
• White Rice: Forming the base of the bowl.
• Cured Meat: Spam-The cubes are cut thick, glazed with a sweet or savory sauce, and topped with sesame seeds, giving the common canned meat a gourmet upgrade!
• Fried Egg: A sunny-side-up egg with a bright yellow yolk and crisp edges sits on the right side of the bowl.
• Garnish: A small pile of thin, dark strips of seaweed (nori), typical of Japanese cuisine, sits in the center of the rice.
• Grilled Item: A single, pineapple grilled into perfection

07/10/2025

Sharing Cooking is Caring😘
Traditional Dinuguan (Pork Blood Stew) Recipe
This recipe is generally for 6-8 servings and takes about 1 hour and 30 minutes (including prep and cooking).
Ingredients:

For the Meat and Broth:
• 1 lb. pork meat (such as shoulder/kasim or belly), cut into 1/2-inch cubes
• 1/2 lb. pork offal (intestine, liver, or ears), cleaned and sliced (Optional, but traditional)
• 1 cup water or pork broth
• 3 tbsp. fish sauce (patis)
• 4 pcs. dried bay leaves (laurel)
• 1 tsp. black pepper, ground
For Sautéing and Flavor:
• 3 tbsp. cooking oil
• 1 head garlic, minced
• 1 large onion, chopped
• 1 thumb-sized ginger, minced (Optional, helps remove gamy taste)
For the Signature Sauce:
• 1 cup pure pig's blood (fresh and strained is best)
• 1 cup cane vinegar
• 2-4 pcs. long green chili peppers (siling haba or siling panigang)
• 1 tbsp. brown sugar (to balance the sourness)
• Salt and pepper to taste

Procedure:

1. Prepare the Blood:
• In a bowl, combine the pork blood with about 2 tablespoons of the vinegar. Stir well to ensure it is smooth and set it aside. This prevents it from clotting too quickly.

2. Sauté the Meat Base:
• Heat the cooking oil in a large pot or Dutch oven over medium heat.
• Sauté the garlic, onion, and ginger (if using) until the onion softens and the garlic is lightly browned.
• Add the cubed pork meat and offal (if using). Sauté until the pork is lightly browned, about 5 minutes.
• Stir in the fish sauce (3 tbsp.) and ground black pepper. Cook for 1-2 minutes.

3. Simmer with Vinegar:
• Pour in the remaining vinegar (about 3/4 cup). Bring it to a full boil, but do not stir for about 3-5 minutes. This cooks off the sharp, raw acid flavor of the vinegar and is a crucial step in Dinuguan.

4. Tenderize the Pork:
• Pour in the water or pork broth. Add the bay leaves. Bring the mixture to a boil, then lower the heat, cover the pot, and simmer for 30 minutes to 1 hour, or until the pork is fork-tender.

5. Finish the Stew with Blood:
• Once the meat is tender, stir the reserved blood mixture one more time and slowly pour it into the pot, stirring constantly to disperse the blood and prevent it from clumping.
• Add the brown sugar and the whole or sliced green chili peppers.
• Continue to simmer over low heat for another 10 to 15 minutes, stirring occasionally. The sauce will darken and thicken to your desired consistency. Tip: Continue to stir once in a while to prevent the bottom from burning.

6. Season and Serve:
• Taste the stew. Adjust the seasoning with more fish sauce (for saltiness) or sugar (for balance) as needed.
• Serve the Dinuguan hot. It is traditionally paired with P**o (steamed rice cake) or plain white rice.