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Pinoy Recipe With Yam, Khobar (2026)

15/05/2026

Honey Ginger Chicken

Ingredients
For the Chicken:
1.5 lbs Chicken thighs or breasts (cut into bite-sized pieces)
1 tbsp Olive oil or vegetable oil
Salt and pepper to taste
1 tbsp Cornstarch (optional, for a crispier texture)
For the Honey Ginger Sauce:
1/3 cup Honey
1/4 cup Soy sauce (use low-sodium if possible)
2 tbsp Fresh ginger (grated or finely minced)
3 cloves Garlic (minced)
1 tbsp Rice vinegar or apple cider vinegar
1 tsp Sesame oil (optional, for depth of flavor)
1/2 tsp Red pepper flakes (optional, for a little heat)
Instructions
Prep the Sauce: In a small bowl, whisk together the honey, soy sauce, grated ginger, garlic, vinegar, sesame oil, and red pepper flakes. Set aside.
Sear the Chicken: Season your chicken pieces with salt and pepper (and toss in cornstarch if you want a slight crunch). Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through (5–7 minutes).
Thicken and Glaze: Pour the sauce mixture over the chicken in the skillet. Reduce heat to medium and simmer for 2–3 minutes, stirring frequently, until the sauce thickens into a glossy glaze that coats the chicken.
Serve: Remove from heat immediately to prevent the honey from burning. Serve over steamed white rice or quinoa with a side of steamed broccoli.

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15/05/2026

Club house sandwich recipe:

Ingredients
3-4 slices of bread white bread (toasted or fresh, according to your preference).
Thinly sliced ham or mortadella
omelet or fried egg.
Creamy chicken salad (the white spread at the bottom).
romaine or butter lettuce.
Fresh tomato slices.

For the Dressing: Mayonnaise (on every layer to keep it moist).
Assembly (Bottom to Top)
Foundation: Start with a slice of bread spread with mayo. Add a thick layer of creamy chicken salad and a leaf of lettuce.
The Egg Layer: Place the second slice of bread. Add your cooked egg and a slice of tomato.
The Ham or mortadella Layer: Place the third slice of bread. Layer your ham and another leaf of lettuce.
The Crown: Finish with the final slice of bread (mayo-side down).
Expert Construction Tips
Even Slicing: To get that perfect "wedge" look from your photo, use a very sharp serrated knife. Hold the sandwich firmly with one hand (or use toothpicks) and cut diagonally in one smooth motion.
Temperature Balance: If you're using a warm egg and cold chicken salad, eat it immediately! The contrast in temperatures is great, but it can make the bread soft if it sits too long.
The Spread: For that specific look, mix your chicken with mayo, a tiny bit of celery salt, and a squeeze of lemon to make the "white" layer really stand out.

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14/05/2026

Pineapple cucumber salad

Ingredients:
1/2 cup diced cucumber
1/2 cup diced pineapple
1/4 cup thinly sliced carrot
2 tbsp raisins
2 tbsp diced tomatoes

dressing:
1/2 cup mayonnaise
1 tsp honey (or brown sugar)
1/2 tsp minced garlic
1 tsp lemon juice
salt and pepper to taste

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11/05/2026

Coffee Jelly Recipe

Ingredients:

2 pack of unflavored gelatin
5 cup water
¾ cup sugar
2 tbsp instant coffee
250 ml all-purpose cream
1 cup condensed milk
1 evaporated milk

Preparation

1. Put water and unflavored gelatin in a pot. Stir to dissolve over medium heat. Then add sugar and instant coffee, stir well. (Please follow the instruction on the package of gelatin brand your going to use).

2. Pour into a square container or baking dish. Let it cool. Cover and refrigerate until it completely set. Cut into 1 inch cube.

3. In a bowl combine all-purpose cream, condensed milk and evaporated milk. Stir until well blended. Add coffee jelly into the mixture. Mix well. Then chill in the refrigerator

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08/05/2026

Sauce for Zinger burger

"Dynamite" Sauce (Sweet & Spicy)
If you like a bit of a "glaze" feel that sticks to the crispy chicken, this is the one.
½ cup Mayonnaise
2 tbsp Sweet Chili Sauce
1 tsp Hot Sauce (like Tabasco or Louisiana style)
½ tsp Honey
½ tsp Red Chili Flakes

Quick Hack: If you want that authentic "wrapped burger" texture, add a tiny splash of milk to the sauce. It makes it slightly runnier so it coats the nooks and crannies of the crispy chicken breading perfectly!The "Seal" Method: Spread the sauce on both the top and bottom buns. The fat in the mayo acts as a moisture barrier, preventing the juices from the chicken or the steam from the bun from making the bread soggy.The Rest: Let the sauce sit in the fridge for at least 20 minutes. This allows the paprika and garlic powder to hydrate, which deepens the color and the flavor.

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25/04/2026

Macaroni Salad

Ingredients
12 oz elbow macaroni
1 cup mayonnaise
½ cup sour cream
1 tbsp lime juice
1 tsp chili powder
½ tsp garlic powder
Salt and black pepper, to taste
1 cup corn
1 cup diced bell peppers
½ cup red onion, finely chopped
1 jalapeño, finely diced
1 cup shredded cheddar or Mexican-blend cheese
¼ cup chopped cilantro (optional)

Directions
Cook macaroni according to package directions, then drain and cool. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Add macaroni, corn, bell peppers, red onion, jalapeño, cheese, and cilantro. Toss until everything is well coated. Chill before serving for the best flavor.

Creamy, zesty, and full of crunch — save this recipe and follow deesviral for more easy side dish favorites.

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21/04/2026

Beautiful fruits arrangement

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21/04/2026

Banana cupcake recipe
Ingredients
1/2cups All-purpose flour
1tsp Baking powder
1/2tsp Baking soda
1/2tsp Salt
Wet Overripe bananas (mashed) 2 large (approx. 1 cup)
Unsalted butter (melted) ½ cup (1 stick)
Granulated sugar ½ cup
Light brown sugar ½ cup
Egg 1 large
Vanilla extract 1 tsp
Sour cream or Greek yogurt ¼ cup

Instructions:
Prep the Oven: Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Whisk in the melted butter, both sugars, egg, vanilla, and sour cream until well combined.
Combine: Gently fold the dry ingredients into the wet ingredients using a spatula. Do not overmix! Mix just until no streaks of flour remain—this keeps them light and airy.
Bake: Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tip: The Frosting
While these are great plain, a Cream Cheese Frosting is the classic choice.
Quick Recipe: Beat 225g (8oz) softened cream cheese with 115g (1/2 cup) softened butter. Add 3–4 cups of powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until fluffy.
Wit & Wisdom: If your bananas aren't spotted yet, don't rush the process by yelling at them. You can bake unpeeled bananas at 150°C for 15 minutes until the skins turn black—they'll be perfectly sweet and ready to mash!

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08/04/2026

COCOA CAKE RECIPE

INGREDIENTS:
cup of black tea
3 pieces of eggs
1,5 cups of sugar
1 cup of oil
2.5 cups of flour
1 packet of baking powder
1 packet of vanilla
3 tablespoons of cocoa

Preparation:
1- At first we will prepare the tea, and when it is ready we take 1 cup of black tea and leave it aside until it cools down, and we use it in the recipe.
2- But now to prepare the cake mixture, we will add eggs and sugar in a suitable dish, and beat them together with an electric whisk until the color of the eggs changes.
3- Add the oil and black tea, and whisk them together again, and add flour, baking powder, vanilla and cocoa and whisk it together
4-And this is how it is, prepare with us the cake mixture, we will add it in the mold and put it in a protective oven at 160 degrees for 50 minutes
5- And when the time is over, we will take the cake out of the oven and wait for the first heat to come out of it, then we will take it out of the mold, decorate it, and present it in the shape and way we like it

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01/04/2026

Focaccia bread using starter

The Ingredients
Active Sourdough Starter: 100g (bubbly and fed)
Warm Water: 375g
Bread Flour: 500g (All-purpose works, but bread flour gives a better chew)
Honey or Sugar: 10g (helps with browning)
Fine Sea Salt: 10g
Extra Virgin Olive Oil: Lots. (About 50g for the pan and topping)
🕒 The Process
1. Mix and Autolyse
In a large bowl, whisk your starter, water, and honey until the starter is mostly dissolved. Add the flour and salt. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains. Cover with a damp cloth and let it rest for 30 minutes.
2. Strength Building (Stretch and Folds)
Instead of traditional kneading, we use "stretch and folds" to build gluten without losing the air.
Wet your hands. Reach under one side of the dough, pull it up, and fold it over the center.
Rotate the bowl and repeat 4 times.
Perform 3 sets of these folds, spaced 30 minutes apart.
3. Bulk Fermentation
Cover the bowl tightly. Let the dough rise at room temperature until it has increased in volume by about 50% and looks jiggly.
Pro Tip: This usually takes 4–6 hours depending on the warmth of your kitchen, but for the best flavor, put it in the fridge overnight after the first 2 hours of room temp rising.
4. The Transfer
Pour about 2–3 tablespoons of olive oil into a 9x13 inch baking pan. Gently tip the dough into the pan. Do not force it to the corners yet. Flip the dough once so it’s coated in oil. Let it rest, uncovered, for 2–4 hours (if it came from the fridge) or 1–2 hours (if room temp). It will naturally spread to fill the pan as it relaxes.
5. Dimpling and Topping
Preheat your oven to 220°C (425°F).
Drizzle more olive oil over the top.
Grease your fingers and press straight down into the dough to create deep craters. You should see bubbles popping—this is the best part.
Sprinkle generously with flaky sea salt and rosemary.
6. The Bake
Bake for 20–25 minutes until the top is golden brown and the bottom is crisp (lift a corner with a spatula to check). Transfer to a wire rack immediately so the bottom doesn't get soggy.

Tips for Success
The "Jiggle" Test: Before you dimple the dough, give the pan a gentle shake. It should wobble like Jell-O. If it’s stiff, it needs more time to proof.
Don't Skimp on Oil: Focaccia is essentially "fried" bread. If you think you’ve used enough olive oil, add one more splash.
Bottom Heat: If your oven allows, bake on the bottom rack for the first 10 minutes to ensure a golden, crunchy base.

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Pinoy Recipe With Yam

15/05/2026

15/05/2026

14/05/2026

11/05/2026

08/05/2026

25/04/2026

21/04/2026

21/04/2026

08/04/2026

01/04/2026

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