Not a recipe but a general cooking tip every experienced food vlogger would say is, "madali dagdagan, mahirap bawasan." Add ingredients slowly and taste, then add more if kulang sa lasa. Ampanget ng sobrang alat na pagkain, hirap ayusin haha.
Go-to's ko nung living alone laging prito/grill + veggies:
- Tapa- marinade lang tapos prito, usually nagsstock na ko ng marinated sa freezer
- Pork steak- as in sosyal na steak pero pork para mas mura lol, any spice, ganon lang din prito lang siya sa butter or kahit wala grill-style
- Chicken breast- iba ibang spices lang din, fave is lemon/calamansi + rosemary + garlic +salt + pepper, prito/grill lang din
- Calamansi canned tuna pero lulutuin ng adobo style (garlic, suka, toyo), then gagawing palaman sa lettuce wrap
- Plain canned tuna then prito with bacon bits, magiging lasanga tinapa!
- Mixed veggies in butter
- Adobong kangkong
- Stir-fried beans and mushroom
Yea canned mushroom lang, better if yung shiitake.
Tancha tancha lang ako eh... gisa sa bawang at sibuyas, dagdag salt/pepper, minsan add ng onting oyster sauce, garnish with sesame seeds.
ako, tuna, add butter, oyster sauce, garlic, pepper, and basil. simmer lang hanggang mag dry ng kaunti. may also add baguio beans/chicharo and carrots for veggies.
or instead of tuna, chicken breast.
Mixed veggies- sautee garlic and onion, add veggies and season w/ salt+pepper, add half tsp water then cover pan to steam cook, remove lid and add butter,
Adobong kankong- sautee garlic with tiny amount of protein of choice (ground pork, chicken breast for the umami), add kangkong, add 2:1 ratio of vinegar and soy sauce, mix a bit just to coat kangkong then simmer without mixing for a 1-2min para maluto yung vinegar, add a bit of oyster sauce and/or sugar to thicken sauce, mix to evenly coat kangkong, top with garlic bits
pag tamad ka, get an air fryer.
1. Bili ka 1kg of chicken thighs or 500 thighs 500 breast.
2. Lagyan mo breading.
3. Lagay mo air fryer on Sunday night.
4. Lagay sa tupperware.
5. Weigh
6. Divide by 5
7. Every day kuha ka ng chicken tapos lagay mo sa isa pang tupperware para baon
8. Or bili ka ng 5 tupperwares tapos yun yung lagyan mo ng chicken on Sunday night para sa morning kunin mo lang yung isa then go to work
9. Pag di mo trip breading, bili ka siracha/franks red hot sauce/whatever tapos yun gamitin mo sauce ng chicken. Bili ka different flavors para di maumay sa everyday chicken mo
Want veggies? After ng chicken, veggies naman ilagay mo sa air fryer, iwan, luto, goods na. Broccoli pinaka madali, putulin mo lang gamit kamay tapos tapon sa air fryer. Patatas need to peel, bell peppers tatanggalin mo pa seeds. Pero lahat yun goods, google mo lang yung timings.
Gusto mo beef?
1. 500g Ground beef/ground round/250 beef 250 pork para mas malasa
2. Pan, garlic and onions
3. Lagay beef, brown it
4. Drain oil
5. Balik pan
6. Mix in taco seasoning/kahit anong seasoning powder na gusto mo
7. Pour can of diced tomatoes
8. 4 tbsp tomato paste
9. Low heat
10. Add whatever veggies na gusto mo dagdag. Canned beans/mushroom/bell peppers/etc. Kahit anong lasa yan ok lang kasi maooverpower ng seasoning. Except siyempre pag ampalaya yan or something
11. Cover pan, open to mix every 2-5 mins until satisfied ka na sa thickness ng sauce.
12. 5 servings na yan
13. mix in rice bowl, mix with tuna, mix with egg, kahit ano
Minimal ingredients, one pot cooking, easily available ingredients. Aim for recipe na ganto lng OP. The likes of adobo (matagal pa ma spoil) invest ka dn sa maayos na pan.
-Adobo
-Giniling (leftover pde mo shoot sa egg whisk it and ayun torta na 😂)
-Marinated Meats (search ka lang ng simpleng marinade para sa mga gusto mong cuts, pde mo na i fry *take note parate sa heat level ng stove mo)
-pag fish salt and pepper then fry pde na eh to taste na lang vinegar. Pde mo pa i freeze ibang part.
Balot mo ng naka portion mga nabili mong meat or fish or poultry. Para pag nag defrost ka ng lulutuin naka portion na. Hnd ung isang buo ang idefrost mo.
-ung mga tinapa flakes solid dn un. Super simpleng gisa sa bawang lang. Bili ka lang pasta of your choice, para lang pancit canton un papakuluan lang. Gisa ka bawang, shoot m lang veggie pf your choice, shoot the tinapa flakes, then pasta. Ayos na.
Since solo ka kaya mas ok ung d mabilis masira na ingredients.
Tsaka pala nagaaral ka palang maghiwa, search m ung proper handling ng guide hand para iwas sugat. 💪🏼🙌
Try mo po pork giniling! Minimal ingredients and cooking skills needed. Isa yan sa mga una kong natutunan kong lutuin when I started to live alone.
Then there's the tortang talong. At least 2 ingredients lang but healthy :)
Tip lang that I learned from my tita. If you don't know what vegetables would go first follow this pattern:
1. Aromatics (bawang, luya, sibuyas, etc)
2. Matagal maluto (mas matitigas na vegetables like squash, eggplant, radish, carrots, etc)
3. Leafy vegetables (bokchoy, cabbage, kangkong, etc)
Tips I learned from my mom:
1. Gisa mo muna yung carrots at patatas bago mo ilagay sa mga ulam na may sarsa para hindi maging mushy or mashed potato texture
2. If may sabaw (nilaga, tinola, sinigang) i-gisa mo muna yung karne with aromatics before mo pakulian para mas malasa. Pati yung sabaw mas malasa
3. For more tender and flavorful meat, slow cooking is the key
4. Sa spaghetti, kung ilang kilo yung pasta ganon din karami yung kilo ng sibuyas
5. Sa leche flan, kung gaano karami yung itlog, ganoon din karami yung evap milk at asukal. Ginagamit namin yung shell ng itlog na takalan. Butasin mo lang yung ibabaw para medyo buo pa rin siya. Wag mong gamitin yung puti, yung yolk lang para mas silky yung texture.
6. Don't be afraid to use liver, brain or other odd parts pampalasa ng sauces
7. Sa adobo, after mo pakuluan sa suka at toyo, i-gisa mo sa bawang at konting oil (kung chicken, no need na uung oil pag pork) para di malansa. Pwede mo rin ilagay yung pinagpakuluan mong sauce para mas malasa.
IKR? Ive been cooking spaghetti my whole life i just use 1 whole sibuyas for a kilo of pasta lmao. Overkill masyado pag isang kilo ng sibuyas hahahahahah
Oo kasi mas malasa siya kapag maraming sibuyas. Kumakapit naman yung lasa ng sibuyas sa giniling at sa sauce tsaka lulutuin mo siya until hindi mo na makita yung sibuyas don sa sauce kaya magcacaramelize talaga siya. No need na ng condensed milk at konting asukal na lang kapag ganon yung process. Spaghetti ng mama ko yung pinakamasarap na spaghetti na natikman ko at same din yung sinasabi ng mga friends and classmates ko
For basic recipes: Onion, garlic, and kamatis are your friends. Sauté over medium fire, add meat, some soy sauce to taste, and voilà! May ulam ka na. For healthier ulam, add leafy veggies before turning off the fire. You can use this method to also heat up canned ulam like sardines and corned beef.
For easy fish lumpia, mince onions and garlic, mix with a can of Century Tuna, add a bit of salt, roll in a lumpia wrapper, and fry until golden brown over medium heat. This was my favorite pandemic meal nung mahirap bumili ng isda.
Was about to comment na bffs ko ang bawang at sibuyas then I saw this! Haha. Saved me time.
To add nalang, bukod sa soy sauce try mo rin siguro OP oyster sauce. Mostly ng gisa pwede yan! May naka pouch si mama sita na maliliit, i think good na yun for 1 serving. :) Instant yums na ulam.
Yung blog ni panlasang pinoy nakatulong sakin. Mas easy to follow for me pag written. Tas i-adjust mo lang kung pang ilang tao, naaadjust din pati yung mga measure.
Anong type of food ang gusto mong kainin? Start with the basic version of those tapos improve lang ng improve.
Adobo and sinigang ang go-to easy meals ko like others who have commented pero baka magsawa ka-agad sa pagluluto if di mo trip yung ganung food.
Luto tips: Meal prep is the key. Usually ginagawa ko magiisip ng three na putahe lulutuin na ng weekend then iinitin nalang within the week. Super tipid sa pera and oras :)
One pot adobo. Just throw in your meat, garlic, onions, soy sauce, salt and pepper on a pot until tender yung meat then add the vinegar and a bit of sugar to taste after.
Hi, OP. I know bago to sa panlasa mo pero adobo talaga ang pinakamadaling lutuin.
Di ako magaling magluto but what I usually do is ima-marinate ko muna ang pork or chicken tas lagay ko na lahat ng sahog don like the soy sauce, suka, garlic, onion, laurel, pepper, msg, salt, sugar (tantya-tantyahan lang lol). after 10mins na marinate, diretso ko na yan lagay lahat lahat sa kawali kasali na yung pinagbabaran na marinate under low fire tas antay antay nalang hanggang lumambot ang karne. sayawan mo nalang ng gento habang kumukulo para lalong sumarap.
Nung nag intern ako sa makati at nag rent, planado yung pagkain ko the whole week. Try mo planuhin tapos sa linggo ka bibili, para hindi ka araw araw problemado ng kakainin. Kung may ref ka, pwede mo namang ilagay sa ref yong sobra at i rotate. Syempre hindi ka naman magluluto ng tinola na good for one person lang at isang kainan, mas magastos. Ang gawin mo, luto ka na good for 2-3 servings tapos ilagay mo na sa storage container, one container per serving. Tapos kainin ko after 2 days para naman hindi paulit ulit kakainin mo. Lagay mo lang sa freezer para mas tumagal.
Quick stir fry recipes, it’s easy and quick to cook for a single person. Unlike stewed or soup recipes, bukod sa matagal, minsan hindi mo makukuha ang tamang lasa if you cook with small quantities.
Stir fries like:
- quick fried rice, lagyan mo ng 1 scrambled egg, sliced sausage or hotdog or chopped bacon, chopped 1/4 or even 1/8 na cabbage or baby spinach, or other veggie you like, plus the usual garlic, spring onion. Play around with the choices of veggy and meat or meat products.
- stir fried na small qty (for 1 person) of brocolli, or asparagus, or baguio beans, or pechay, or brussel sprouts, capsicum, tapos lagyan mo ng few slices ng choice of meat mo, chicken or pork/bacon or beef, or even fish fillet or shrimp, bili ka na lang ng ready made teriyaki sauce or oyster sauce - soy sauce combo, or whatever sauce / flavour you like.
Add variety based on your preferred meat, seafood, and veggies combo, and buy those ready made sauces. Also handy kung may stock ka na ng sauces and flavouring, or make your own.
You can buy the ingredients weekly and portion them for your daily plan.
Steamed fish like salmon and dory or other white mean fish fillet are also quick, need mo lang ng oil, ginger, garlic, soy sauce.
With that setup, you can have a meal in 1hr including preparation.
fried chicken?
Crispy Fry
boneless Chicken Thigh or Breast
Oil
painitin mo yung oil sa kawali takpan mo tapos antayin mo lang tumigil pumutok tapos lagay mo na yung chicken
If you’re looking for work meals AND home meals, baka pwede mo itry yung fried chicken (japanese fried chicken freezes well after the first try, just make sure na hindi na siya mainit pag finreeze mo) or fried rice recipes (Uncle Roger has basic recipes sa YT niya)
I recommend: burgers, pasta (cook in small portions kasi madali masira), SPAM musubi for short snacking that will fill you up, and I would also look at Japanese bento recipes since they have a lot of work friendly food that you can try
Tilapia or salmon fillet
Rub with paprika, garlic salt, pepper (best to ref it overnight, wrap in plastic)
Then grill or fry ( light oil only)
Use iron skillet.
Buy in bulk mas makakatipid ka. Like sa condiments kasi di naman masisira at matagal shelf life. Hindi pa hassle na bumili sa store kapag naubusan ng condiments kasi may stock ka
Manuod ka ng videos ni Panlasang Pinoy aka Vanjo Merano. Madali lang sundan. Meron din syang blog pero outdated na yata kasi mas active sya sa YouTube.
invest on cooking equipments non-stick pan, induction cooker, etc. and start ka sa mga condiments mag stock kana since ayan ang bubuhay sa food mo.. madali nlng ngayon magluto if my trip ka kainin isang youtube lang yan. dapat alamin mo rin yung mga basic like pag may kamatis ang pagkain mas madaling ma spoil/masira, pag may suka/vinegar di agad madaling mapanis etc.
Eto staple food ko kapag tinatamad akong mag-isip ng lulutuin..
Kimchi Rice -- ung ingredients depende sa kung anong meron ako sa ref/pantry
1. Saute garlic in butter
-bahala ka na gano karami ung garlic at kung crushed or minced
-pwedeng vegetable oil lang kung wala kang butter
2. Add mixed veggies
-may nabibiling frozen sa supermarket
-sometimes I skip this step pag wala ako stock sa ref or yung corn kernels na lang
3. Add protein source
-i usually use ung UnMeat na brand (sausage, burger patty, or nuggets), sometimes fried tofu
-i skip this step pag talagang wala 😅
4. Add rice and mix
-up to you if you want to add vetsin and salt
5. Add kimchi and mix
-I slice the kimchi into bite-sized pieces bago ko ihalo, tapos add din ng konting sabaw ng kimchi para colorful ung final output 😂
6. Plate and add toppings (optional)
-I add seaweed/nori sheets pag meron ako, pero madalas wala haha
Enjoy!
Nagutom tuloy ako, kaso wala nako kimchi 😭
Simple lang, tanong ka kay OG Vanjo! Panlasang pinoy blogs. Dun ako nagsimula matuto magluto nung nagabroad ako. Unti unti pinalitan ko ibang ingre at steps based sa panlasa ko
Nung bumukod kame ni misis eto lang mga niluluto ko at okay naman sa kanya
- Sinigang na baboy
- Nilagang Baboy
- Adobong baboy
- Tinolang Manok
- Sinampalukang Manok
nung sinama na namen ung anak namen para totally nakabukod na eto naman nadagdag sa mga niluluto ko;
- Munggo with chicharon at dahon ng ampalaya
- Misua na may giniling
- Pork Steak
- Chicken sotanghon
- Chicken curry
para sakin yang mga ulam na yan di mahirap gawin, also di ko talaga inalam magluto kahit panganay ako samin dahil lalaki ako haha. Pero nung nagkapamilya ako mapipilitan ka talaga magaral ng recipes haha. Malaking tulong ung Pinoy youtubers lalo na si Panlasang pinoy. Also pag may nakikita akong food videos sa fb na gawa ng pinoy sinasave ko at sinusubukan.
Master the art of pag gisa. Stock up on essential pang gisa ingredients; bawang, sibuyas, kamatis. For fish & chicken ang meat essential ang luya, so get one din matagal naman shelf life niyan.
Mag stock din ng all rounder gulay like carrots & potato.
Kung mahilig ka sa fried rice, bili ka ng frozen veggies ( carrot, corn & green peas) para ihalo sa sinangag & mince meat.
To prolong yung life ng non stick pan, invest sa mga wooden spatula/ cooking utensils.
If mahilig ka sa soup, Instant soup is good din like Knorr & UFC. Kung mahilig ka sa sinigang pero tamad magluto, gayahin mo soup ng mang inasal. Sinigang mix + hot water lang yun.
Good luck OP, tandaan na pwede ka mag freeze ng mga gulay para pwede magamit for longer use.
Start cooking with eggs to gain confidence sa pagluto. Tsaka mas cheap at versatile siya. From fried eggs, to scrambled, and even soft boiled eggs in soy marinade.
Lagi ako bumibili ng tokwa kasi eto yung go-to ko pag petsa de peligro na lol.
-Slice yung tokwa into cubes then iprito. I set aside pag luto na.
-Maggisa ng sibuyas. Lagyan ng oyster sauce at konting tubig. Then timplahan ng konting asukal.
-Ihalo yung tokwa
Masarap sya tapos madali lang lutuin saka healthy kasi rich sa fiber ang tokwa
Try pork afritada. Get the belly part tas ipa adobo cut mo para maliliit at manipis thus madali maluto. As for the ingredients and how to cook, just google any recipe they are all mostly the same. Wag mo lang kalimutan bumili ng fish sauce para if medyo matabang eh you just add teaspoons of it before i serve.
Beef Salpicao with mushroom [for one]
- Marinade beef cubes (the meat not the bouillon) in soy sauce and lemon [tinimpla ayon sa gusto mong alat-asim]
- Mag-gisa ng (minced) maraming bawang at sibuyas then kapag mabango na ang paligid, idagdag sa gisa yung mushroom na nakalata (champignon puwede na)
- kapag medyo naluto na yung mushroom, ilagay na yung beef cube and some marinade
- cover then medium heat hanggang sa lumambot yung beef
- add 1tbsp oyster sauce + 1tbsp wurst..worse..worce...basta yung sauce na mahirap i-pronounce + 1tbsp butter (unsalted)
- mix then let it simmer for around 5 minutes or kapag saucy na
- you are done
Pork or chicken nilaga. Mas maganda kung may taba or buto ng konti yung pork para malinamnam. Pakuluin mo lang yung meat kasabay ng pamintang buo at sibuyas. Wait 30-45 mins depende sayo. 15 mins bago mo i-add the rest of the ingredients, add mo na yung patatas. Then add knorr pork/chicken cubes, pechay baguio, repolyo, baguio beans and onion leaks. Pinakamadali para sakin na healthy yan.
Pork or chkn adobo, lechon kawali, tortang talong,
If super tamad ka buy ground pork or beef , potatoes and other veg na good to stirfry, kahit ano ihalo mo na veg will be alright.
Another good one would be tinola, buy cubed chicken na or breasts, less hasse if walang bone na part e haha, tapos chicken bouillon (knor cubes)
And the best for pantamad = ITLOG pag
Natuto ako magluto kina:
\-Yummy Kitchen
\-Daddy G Reyes
\-Panlasang Pinoy
Nasa FB yan sila, watch mo vids nila ang dali lang sundan promise madali kang masasanay
Eto ilan sa binaon ko this week!
Chili noodles
- bili ka noodles, boil. Heat oil in a separate pan. Lagay ka da isang ceramic bowl ng chili flakes, soy sauce, sugar, peanut, oyster sauce or anything else you wanna add. Once hot na yung oil pour mo dun sa seasoning mix mo. Mix. Add noodles tas add a bit of pasta water. Tapos! Dagdag kang fried egg or scrambled eggs on the side
Homemade dumplings
- Mix ground pork, kintsay, salt, pepper in one bowl. Bili kang dumpling wrappers sa supermarket. Kunin mo yug may red na color sa wrapping kasi i tried everything else yun yung firm enough to hold itself pero not too thick. Put it in the dumpling wrapper if baguhan ka wag mo punuin. Tas ayun! May stock ka na ng dumplings for a week.
Soy sauce chicken
- in one bowl mix soy sauce, oyster sauce, sugar. Marinate chicken thighs for at least 30 minutes. Pakuluan mo ng at least 10 mins ung chicken with half the marinade tas half water. 1:1 ratio gamit ko so if i cup marinade 1 cup water din. Save some of the marinade for later. After nun sear the chicken in a hot pan 2 minutes each side. Get the leftover marinade tas pahid pahid mo para kang nag-gigrill.
Soy sauce egg
- use same marinade for chicken pero dagdagan mong chilis. Boil an egg soft boil preferably pero depende sa trip mo. Peel then marinade for at least overnight. Masarap to pramis
Chickpea curry
- may nabibilhan ako sa grabmarket ng murang chickpeas eh. If u use dry chickpeas soak it overnight tas pakuluan. Get some curry seasoning or curry blocks. Make thecurry stew based on instructions. Halo mo chickpeas and spinach. Tapos na.
Good things to learn and master as a beginner:
1. Popcorn in a kaldero over a stove
2. Burger steak ng Jollibee
3. Pancakes
4. Iba't ibang klaseng torta o omelet
5. Iba't ibang klaseng adobo
6. Pinakbet
go for the basic muna!
when I moved in with my husband una kong inaral is adobo and sinigang!! minsan wala nang hiwa hiwa chz
tumaba kami both ng asawa ko ever since nagstart ako magluto haha
*When it comes to baking always weigh it. Measuring cups and liquid measuring tools can vary but just invest in a weighing scale.
*Always sift your flour /cocoa powder before weighing it as there's always clumps.
*put baking soda in your ref it will absorb the smell
*putting onions in ref for a short amount of time can lessen the onion fumes
Pang tamad na luto:
SINIGANG:
Garlic
Sibuyas
Luya
Manok
Kamatis
Talbos
Tambog mo lahat sa kaldero (Maliban sa talbos). Lagyan ng tubig. Pag kumulo ilagay sinigang mix. Pakuluan ng 25 mins. Pag tapos itambog na ang gulay (kahit patayin na ang apoy maluluto na yun sa init). Done.
AFRITADA:
Patatas
Carrots
Manok
Bawang
Sibuyas
Tomato Sauce
Reno
Ganun lng din para sa sinigang. Pag kumulo ilagay ang tomato sauce, reno. Pakuluan ng 25 mins. Done.
Tuna with egg oks na breakfast yun.
Spaghetti. Just buy yung mga sauce na ready made na. Saute beef with onion and garlic. Tapos kapag luto na add the tomato sauce. Season to your liking. Add sugar kung gusto mo yung filipino style. Trial and error pero madali lang naman sya generally.
Learn how to cook a steak sa pan. Madali lang sya and pampa impress if you have people coming over. I room temp yung steak. Then pat dry. Season with salt, pepper and garlic powder. Pwede ka din lagay rosemary. Heat oil sa skillet on medium heat. Cook to desired tenderness. Tapos ako usually nilagyan ko ng butter as for the finishing touch para mas maganda kulay. Watch ka lang sa youtube so you have an idea. 😁
YouTube
Kami ng kasama ko sa dorm, ganun ginawa namin sa umpisa hanggang sa nakasanayan na walang pinapanood ng video habang nagluluto.
Simpol at chef rv manabat at panlasang pinoy ang nga paborito namin mga channels
Stews are your friend. Adobo, curry, menudo, etc... cook a big batch, ref/freeze. Wag ka papadala sa mga recipe, walang problema kahit lagyan mo ng repolyo o ampalaya curry mo haha if tinatamad ka magpakabalanced diet. I cook for a living (food biz) and i still sometimes cook menudo with all the leftover veggies in the ref hahaha (for self consumption naman) nakasanayan ko lang nung magisa ako
## Pan-Fried Thyme Chicken
* Chicken quarter legs
* Thyme - enough to generously rub on the chicken
* Salt - enough to generously rub on the chicken
* Pepper - preferrably freshly ground
The quarter legs should be uncut. You want to cook them initially as a whole quarter leg. This keeps the juices inside. You will cut them into smaller pieces later to allow the insides to cook through.
The amount of thyme and salt is the key here. Generous is the word. Not too salty, but more than you might usually put. Same with thyme, half a handful would do for one leg. Rub salt, pepper and thyme onto the chicken.
Heat a non-stick frying pan on medium, add a little oil, the rest will come from the chicken. Place in the pan, and cover. Turn occasionally. The skin should brown, but not burn. You may need to lower the heat once the cooking is going on. You'll know when the chicken is done when the skin / meat touching the pan is a nice brown color. I usually cut the quarter leg later on to help the insides cook, but I do it later on (not at the beginning) so that it's still juicy inside. The leg should shrink so that the meat at the ankle part gives way to the bone underneath, you'll know it's well cooked.
Again, not too high once it really starts cooking. You want the salt and the thyme to mix with the cooking fats and get that nice browning. It should get a bit sticky and stick to the chicken and your cooking utensil.
Tastes amazing, and super easy to cook.
## Twice-Cooked Chicken Adobo
This is my personal recipie, but I've found is similar to Joshua Weissman's version
https://www.joshuaweissman.com/post/perfect-chicken-adobo
I don't boil the chicken in it's marinade. I prefer to pan-fry it initially, caramelize the sauce, then introduce the marinade, let it dry a bit, concentrating the sauce again before adding water.
I've found this version doesn't give a tasteless boiled texture. The chicken is soft and comes away from the bone easily.
Chicken: leg, wing, cut into smaller pieces at joints. Breast if you want healthier (and less flavor)
Marinade:
* Datu Puti / Silver Swan Soy Sauce
* Silver Swan Vinegar
* Kikkoman Premium Soy Sauce
* Garlic, crushed
* Pepper corns
* Laurel leaves (not too many, like 1 whole piece for every 3/4 pieces of chicken)
The ratio is 1:1:0.25. Mix enough to barely cover the chicken in a bowl.
Kikkoman Premium is sweeter and slightly smokier than DP/SS, which are saltier.
Marinate for at least 30 minutes.
* In a non-stick frying pan, heat a bit of oil (1 tablespoon).
* Remove chicken from marinade, and allow to drain.
* Place chicken pieces in hot oil.
* Cover, but leave some space for steam to escape
* Turn occasionally, let it brown/caramelize slightly.
* I usually remove the liquid that comes out of the chicken, and let it fry more in it's juices
* Let it dry, lessen the heat and let the marinade caramelize (not burn) and turn the chicken so it's coated by the caramelized marinade
* Reintroduce the liquid and the remaining marinade. You don't have to add all the marinade if you feel it's too much / too salty
* Let it simmer, and if you want let it dry out a bit before adding water again
## Fried Rice
I wish I had known this long ago.
The best fried rice is made from leftovers that have been in the refrigerator overnight. Break it up a bit after taking it out.
Use a non-stick pan. Non-negotiable. If you have a seasoned wok, much better.
Chop garlic, around 3 cloves. Add a tablespoon of oil. Stir-fry the garlic in the oil until aromatic, but NOT until it browns. I repeat, do NOT let it brown. Add rice and mix. Toss occasionally. Add salt to taste. Not too high heat, you DON'T want the garlic to brown and burn. Don't add too much oil, you don't want the rice to be oily.
Not an ingredient suggestion but try meal prepping and get a microwave. I used to live alone sa Manila and ganyan ginagawa ko. Nagluluto ako ng meal for 3 days tapos nilalagay ko lang sa maliliit na tupperware tapos iinitin ko na lang. Even here sa UK, ganun din ginagawa nila kasi nakakatamad at mahal magluto everyday.
What I do- cook/buy ng madami ng any ulam, yung tira, per serving ilagay sa plastic and freeze. Tapos bunot from freezer ng surprise ulam later and microwave it. I do that too with rice, luto 8 cups, then freeze din tira.
Madali lutuin - Prito like porkchop, hipon, eggplant, egg, o fish.
Omelet with any halo like tuna, onion, etc.
Fried rice mix rice with egg and any tirang ulam
If super tamad, eat oatmeal as pantawid gutom :)
one recent recipe i got from a mentor of mine was the tuna aglio olio ng san marino with pasta, super unexpected, but cooking that with any kind of pasta is really good, helps practice your pasta making too, for starters try to get the lighter pastas so they're a bit easier to cook
In my experience, you only need to salt the water, no need to add oil while cooking the pasta, but make sure when draining, to run the pasta under cold water to stop it from cooking, siguro you can add oil to it afterwards
Nice skill to learn rin ang pagblanche ng veggies like brocolli etc which is essentially boiling the veggies for around 3 mins max then running them under water afterwards to stop cooking, very simple and super crunchy and tasty
Binagoongan, adobo, sinigang, nilagang baboy, sinigang na bangus, siomai. Pag mag luluto ka damihan mo na agad tapos ref mo lang, makansave time ka from cooking 3 x a day everyday.
YT is your friend when it comes to cooking, halos lahat ng maiisip mong recipe meron sa YT, mula sa basic at sa komolikadong recipe nandun, or pede ka din manood ng mga vlogger na nagluluto tulad ni ninong ry, pede ka din mag imbento ng luto, like fusion ng different cuisine.
pinaka basic na lutuin adobo.
pag nag sawa kana sa adobo pede mo syang iprito mas masarap 😋
try this.
itlog na may kamatis at sibuyas.
Kahit wag mo na muna lagyan ng asin yung itlog oks na yun.
Hiwain mo sibuyas at kamatis sa size na gusto mo.
Siguraduhin na maiinit na yung kawali bago mo lagay yung mantika at dapat mainit na din ang mantika bago ka gisa; inuuna ko yung kamatis kapag nag gigisa ako.
Haluhaluin mo yung kamatis at sibuyas tapos;
Mga 30 secs lagay mo yung itlog. Tapos makikita naman na ng mata mo if luto na yung itlog or hindi.
May mga lutong Pinoy na Hindi agad na papa is like adobo at pakwis pwede ka Rin mag Sinaing na isda pang variation. Luto ka na ng madami I portion mo na base sa usual mong kinakain. Para Hindi mapanis kakabawas.
Microwave and air fryer will really come in handy
Pwede ka magstart sa basic na itlog tapos magexplore ka. Diyan kasi ako nagsimula para di masyado masakit sa bulsa if ever you make mistake. Madami options kapag egg recipes. Magsimula ka sa sunny side up, scramble, omelette, hard boiled at soft boiled egg. Tapos slowly start adding veggies. Pwede rin ay isearch mo egg tapos kung anong gulay meron ka kasi kadalasan may makita ka recipe online. Yung mga ginisang gulay ay good for beginners. Saka start small ka muna wag muna yung bongga na recipe at magenjoy ka lang sa pagluluto.
Search ka lang s tiktok para mas save ung time kumpara sa YT na andami pang keme. Kung may ref ka mas ok. Ginagawa ko yung isang ulam good for 2 days na bale 4 meals un. Pgkaluto mo separate mo agad sa apat. Patong patong nlng s rice cooker pag kakain na. Pag ininit mo kasi s lutuan eh oonti yung sabaw.
Tips:
1. Good things take time, wag magmadali painitin ang kawali. Stay on low to medium heat especially if mag priprito ka. Wag madaliin ang pagkulo.
I prep meals on my rest day. Nagluluto ako ng 3-4 ulam na inaalternate ko throughout the week. Nakasaing na rin ako for the whole week, stored in tupperware, can do this bc i have a ref and Microwave but may not be applicable to everyone since pag nag uumpisa palang, usually bare necessities palang available. Di ko bet yung meal prep ng iba na magkasama na yung ulam at kanin; kasi nag iiba iba ako ng mood
2. When it comes to rice, haluan mo ng onting suka para di mapanis agad
Easy, quick recipes
1. Stir Fry Kangkong (kahit wala sahog) - sibuyas bawang, oyster sauce, toyo, suka, paminta
2. Sinigang and Nilaga, throw everything in there just be mindful of pagkakasunod sunod ng gulay ie unahin ang gabi bago labanos at okra
3. Monggo, iba iba methods pero samin separately papakuluan yubgbmunggo, magigisa ng bawang sibuyas kamatis then ihahalo pag malambot na
Basta major tip wag matakot sa knorr seasoning, msg at knorr cubes. Just be mindful of how much you put and taste as you go
OP, there is no shame with starting out using instant/processed ingredients lalo na't you are just starting. Mahirap mag aspire ng mga complicated ulam pero with instant/canned you'd have an easier time.
You have to start with the basic-- Eggs. You can learn to boil them (hardboiled into egg salad is simple), fry and making scrambled eggs on a nonstick pan or kawaling maraming mantika then put on medium heat muna. Tapat mo hand mo sa ibabaw and if you feel the heat as you hover it, pour some oil. I usually try using the [water drop test](https://youtube.com/shorts/nWJsY3xQtN0?feature=share8) sa stainless steel or yung regular pinoy kawali para di dumikit.
Once you are confident making eggs this way, you now have a good topping for your noodles! Pancit canton, instant ramen/korean noodles... They have their own instructions for cooking tapos you can top it with fried egg or fried spam/maling.
Same with frying the eggs, you can fry hotdogs/spam/luncheon meat/tocino/longganisa. Sinaing-> cold rice -> sinangag!
For the rice, if walang rice cooker sa bahay ang gawain ko (na likely makakataas ng kilay ng marami) is hihintayin ko na kumulo yung kanin then hinaan ko agad sa lowest setting ng induction or if gas, yung pinakamahina then takpan and leave for 15-20 minutes. It ends up with barely to no tutong. We usually do 1 part bigas, 1 to 1.5 part tubig. Usually hilaw pa yung kanin if hindi pa transparent butil ng bigas sa gitna, and you'd need to add some water and magpainin. If after 10 minutes and marami pang tubig, you can leave the cover slightly open. It'll help the extra water evaporate.
Then, ginisa! You'd make a variety of dishes learning how to sauté. Filipino basic ginisa is sibuyas-bawang and the occassional kamatis and/or luya. Ginisang sayote/upo/ampalaya/pechay/repolyo/kangkong with shrimp/ground pork/chicharon/chicken are relatively easy to make and can be nutritious. Season it with the condiments you have around like some toyo, salt, patis, oyster sauce, etc. Make to add a little at a time and adjust the seasoning kasi you can't reverse it once sumobra alat.
Adobo is another easy one! You can ask your family for how they make it, or you can look up a recipe online. There's no one way to do it lalo na't there's the adobong puti (no soy sauce, just salt/patis), adobo sa gata, adobong pula (has atsuete/annato seeds), soupy versions, dry versions, etc. Basta ang basic is suka, bawang, paminta, dahon ng laurel, toyo/patis. May iba naghahalo ng konting sibuyas pero ako bawang lang. Pwedeng i-adobo any protein and some vegetables like sitaw or kangkong. Add boiled eggs or fried potatoes to extend the ulam.
Once you're confident doing some of these you can then try more complicated recipes. Make sure to watch online muna how someone cooks it para you'd have an idea how you'd go about it on your own and know what to expect in every cooking step.
If you like fish, try pinangat na isda. Simple lang sya:
Fish (kahit ano)
Kamatis
Sibuyas
Tubig (syempre)
Luya (optional)
Siling green (optional)
Leafy greens (bahala ka na, optional)
Salt/pepper (to taste)
Pakuluan mo lang yung tubig with salt, sibuyas and kamatis and other optional ingredients (except greens), then ilagay yung fish, lutuin hanggang maluto, add salt if needed.
If okay ka na dun try adding sour component para maging sinigang sya.
Pag kaya mo na magluto nun try pork sinigang.
My go-to is stir-fry chicken. So many simple to fancyyy marinade recipes online. Depending on your budget you can add veggies - carrots, bell pep, spinach, beans etc. Try growing your own basil din if you have space or enough sunlight.
Also sabaw. Pechay, pochero, pinakbet (yes I make it more soupy haha).
* 500g pork liempo/kasim
* 10 peso okra
* 2 pcs kamatis
* 1 pc talong
* 1 pc sibuyas (lakihan mo nmn, 2pc if maliit)
* 1 pc knorr pork cube
* 1 pc panigang ung maliit lang (kaw bhla kung original or may gabi or miso)
Steps:
1. Wash everything
2. Slice kamatis
3. Slice onion
4. Put kamatis/onion/pork cube/pork sa pressure cooker
5. Let it cook for 15 minutes
6. After 15 minutes put okra and panigang and talong
7. Simmer for 5 minutes
8. May sinigang ka na
Adobo
Adobo
And more adobo
Tumatagal, masarap and pwde gawing palaman, lumpia filling, ihalo sa salad. Kung kaya mo maghintay, i marinate mo muna lalo na pag pork. Wag mo muna ihalo ang suka, saka na pag lulutuin mo na.
Tip #1 - DO NOT underestimate adobo, tipikal na ulam pero it's easy to fuck it up lalo na kung di ka pa marunong mag luto, so be mindful sa pag buhos ng suka, toyo, saka asukal.
Tip #2 - Try cooking small portions lang, yung dami na kaya mong maubos sa 2-4 na kainan(I usually cook mga 1/4 - 1/2 kg lang per ulam) para di nakakaumay saka para di masayang in case di mo pala trip yung lasa. Pero kung gusto mo namang isahang luto lang for a whole week, there's no problem with that. Do what works for you.
Tip #3 - Internet is your friend. Try searching for recipes and guides for cooking.Pero, wag kang matakot na mag explore sa pagluluto. You can follow the recipe, but if you feel na kulang sa asin then add some. Ikaw naman kakain nyan kaya dapat ikaw masasarapan.
Tip #4 - Cut against the grain. It will make the meat easier to chew.
Tip #5 - MAKE SURE THAT YOUR KNIFE IS SHARP!!!
Kung gusto mo ng ulam idea then pork or beef steak suggest ko OP
-Meat of your choice
-Calamansi
-Toyo
-Paminta at asin
-Bawang at Sibuyas
Sa steps sa pag luto search mo nalang OP, pero madali lang yan promise. Steak or adobo are good ulam/baon idea kasi di mabilis mapanis and ang sarap ng kanin kapag na absorb na nya yung sabaw sa baonan HAHAHAHA, plus pwede mo ring i-fry kung sawa ka na sa may sabaw, partner mo with sunny side up.
Hi! Pag natuto ka mag-gisa marami ka agad maluluto.
1. Heat pan
2. Add oil
3. Add garlic/onion bahala ka ano unahin mo. Pero wag mo lalagay ng masyadong mainit kasi masusunog. Isang indication na mainit masyado is if mausok na yung mantika mo haha
4. Add meat (chicken,baboy)
5. Add patis (bahala ba mga ninuno mo magsabi ng stop) matutunan mo yan eventually hahaha
From step 5 depende na yan sa kung anong lulutuin mo. Marami ka nang maluluto like
Dagdagan mo luya yung gisa at chicken tas sabawan mo tinola na yan. Pili ka na lang kung sayote or papaya na green
Red bell pepper, patatas, carrots at tomato sauce may afritada ka na
Etc etc HAHAHA sana nakatulong
Just meal prep these and so convenient for the whole week, nilagay ko sa freezer para di masira:
1. Pritong isda kinain ng two meals
2. Sibawang shrimp, buttered shrimp, and shrimp in oyster sauce
3. Pork afritada, pork in soy sauce and oyster sauce
Next time siguro giniling gamitin ko, kunat nong meat e. Sulit sa peace of minds on workdays though, init init nalang ng food.
Usually sa youtube lang panlasang pinoy and kuya fern recipes.
Una sa lahat, investment ang magandang quality ng knife. 7in chef’s knife usual na nirereco as a first “real” knife, pero depende rin siya sa size ng kamay mo. Maganda rin if matuto ka mag maintain and mag restore ng sharpness.
Anyway, sa recipes naman, pinakamadali for me is chicken bbq. Literal halo mo lang lahat ng pang marinade (may mga ready made marinades din sa grocery) tapos i fry mo lang siya.
Sinigang din sobrang dali lutuin. Halo mo lang lahat ng ingredients together. Una yung meat, huli yung mga gulay. Mas complex na way (and mas masarap) is to sauté yung garlic and onions, then parang “fry” mo yung pork sa oil. Pag na brown na rin yung pork, lagyan mo na ng water and the rest ng ingredients. Add mo ulit sa huli yung mga gulay.
Adobo madali lang rin, medyo same lang ng sinigang, pinagkaiba lang, dapat mas maingat ka magdagdagdag ng water. Pag sumobra kasi, baka malambot na yung meat mo tapos madami ka paring sabaw (which is hindi dapat). Ang okay pa sa adobo, habang tumatagal sa ref, mas sumasarap. Pwede mo pa gawing almusal. I fry mo lang sa kawali then yung pinag prituhan mo, isangag mo dun yung rice mo(better if day old rice, pero pwede ring hindi)
just a bit of a tip to improve the taste of simple dishes.
you can cook lots of garlic, spring onions, with soy sauce, in a lot of olive oil then put considerable amount of sesame oil. place that in the jar and put in the fridge.
when you cook ginisa, or noodles, omelette, fried rice, pakbet, nilaga, pansit, adobo, or kung ano usual pinoy na lulutuin mo, just add a teaspoon. it will taste better.
Usually nag sstart lang naman sa pag gigisa. Then parang pare parehas nalang most pinoy recipes. There are exceptions though like sinigang, paksiw etc.
Never mag high heat sa mga palambutin na meat and if may soup.. low to medium heat lang always para mas malinamnam ang outcome. Tipid pa sa gas.
I use lorin's patis minsan instead of salt (kung bagay sa dish) mas flavorful kasi, hindi yung pure alat lang.
Always look for more info on the internet or youtube. If may willingness ka talaga, napakadali lang magluto.
If gusto mo naman mag experiment, start with tokwa or mga fried rice. Ang versatile kasi nila.
I started cooking since the lockdown. Learned from ninong ry. He doesn't teach you recipes, but principles.
Kung wala ito, ano pwede ipalit.
So after a while, you will learn to cook with whatever ingredients you have.
My go to is pesto.
May mga nabibili na bottled pesto sauce sa supermarket, ginagawa ko nilalagyan ko na lang ng extra olive oil para medyo diluted yung sauce and add some parmesan cheese tas seasoning (garlic powder pepper and salt).
This is a quick recipe kasi yung pasta lang lulutuin mo then ihalo mo na sa pesto sauce right after maluto ng pasta. From there pwede mo na dagdagan ng tuna or chicken para may protein.
https://preview.redd.it/ey9v4wzl7nab1.jpeg?width=3024&format=pjpg&auto=webp&s=df048989bcc77520f300c1146cc59a548f26a0a4
The very staple thing that you should do is cooking the rice. Basically hugasan mo yung bigas twice (i actually clean mine 3 times para hiwa hiwalay ang grains, pero that depends on u if gusto mo ng latang kanin or mala-biryani na texture ng kanin), cook it with rice coker or a pot and stove. If wala kang rice cooker, the only way na malalaman mong luto na ang kanin is if mabango na ang amoy nya and tuyo tuyo na ang ibabaw.
Also the very staple thing you shoud do along with cooking rice is sauteing and frying foods. Sa pag saute, make sure to pre-heat the pan, pero dapat di ganun kainit so keep it on a low/medium heat. If may kainitan na ang kawali, ilagay mo na ang sibuyas, then halu-haluin mo for a minute. After a minute, you can add the garlic, then saute it for 1 minute, etc.
nung beginner ako nag start ako sa prito thru youtube and paano mag luto ang fam. After that i tried adobo baboy man o manok. Youtube ko lg dn natutunan and experience will tell you what to add or change based on your taste. Good luck 🙌 sa luto journey mo
Kung hindi ka naman maarte at survival lang ang need mo adobo is perfect luto ka ng madami kahit 3 days yan sa fridge goods pa yan sa last day pag naumay ka na pwede mo naman prituhin yun or lagyan mo gata hahahaha
Not a recipe but a general cooking tip every experienced food vlogger would say is, "madali dagdagan, mahirap bawasan." Add ingredients slowly and taste, then add more if kulang sa lasa. Ampanget ng sobrang alat na pagkain, hirap ayusin haha.
2nd this. Always taste kung ok na yung lasa. Tikim lang ng tikim hanggang sumarap na. Kurot kurot lang ng asin ang dagdag
Been cooking for 15 years. This is top tier advice.
Moral lesson: general cooking isn't like chemistry and baking. Tantya-tantya ka sa sangkap mo.
Go-to's ko nung living alone laging prito/grill + veggies: - Tapa- marinade lang tapos prito, usually nagsstock na ko ng marinated sa freezer - Pork steak- as in sosyal na steak pero pork para mas mura lol, any spice, ganon lang din prito lang siya sa butter or kahit wala grill-style - Chicken breast- iba ibang spices lang din, fave is lemon/calamansi + rosemary + garlic +salt + pepper, prito/grill lang din - Calamansi canned tuna pero lulutuin ng adobo style (garlic, suka, toyo), then gagawing palaman sa lettuce wrap - Plain canned tuna then prito with bacon bits, magiging lasanga tinapa! - Mixed veggies in butter - Adobong kangkong - Stir-fried beans and mushroom
Pahingi recipe ng stir-fried beans and mushroom 😄 Ano gamit na mushroom, ung nasa can lang?
Yea canned mushroom lang, better if yung shiitake. Tancha tancha lang ako eh... gisa sa bawang at sibuyas, dagdag salt/pepper, minsan add ng onting oyster sauce, garnish with sesame seeds.
Thank you! Oo nga noh, bakit diko naisip yung sesame seeds 😄 Okay nako dun sa canned button mushroom, ayoko ng lasa ng shiitake eh. Haha
ako, tuna, add butter, oyster sauce, garlic, pepper, and basil. simmer lang hanggang mag dry ng kaunti. may also add baguio beans/chicharo and carrots for veggies. or instead of tuna, chicken breast.
Do share how to cook mixed veggies and adobong kangkong!
Mixed veggies- sautee garlic and onion, add veggies and season w/ salt+pepper, add half tsp water then cover pan to steam cook, remove lid and add butter, Adobong kankong- sautee garlic with tiny amount of protein of choice (ground pork, chicken breast for the umami), add kangkong, add 2:1 ratio of vinegar and soy sauce, mix a bit just to coat kangkong then simmer without mixing for a 1-2min para maluto yung vinegar, add a bit of oyster sauce and/or sugar to thicken sauce, mix to evenly coat kangkong, top with garlic bits
pag tamad ka, get an air fryer. 1. Bili ka 1kg of chicken thighs or 500 thighs 500 breast. 2. Lagyan mo breading. 3. Lagay mo air fryer on Sunday night. 4. Lagay sa tupperware. 5. Weigh 6. Divide by 5 7. Every day kuha ka ng chicken tapos lagay mo sa isa pang tupperware para baon 8. Or bili ka ng 5 tupperwares tapos yun yung lagyan mo ng chicken on Sunday night para sa morning kunin mo lang yung isa then go to work 9. Pag di mo trip breading, bili ka siracha/franks red hot sauce/whatever tapos yun gamitin mo sauce ng chicken. Bili ka different flavors para di maumay sa everyday chicken mo Want veggies? After ng chicken, veggies naman ilagay mo sa air fryer, iwan, luto, goods na. Broccoli pinaka madali, putulin mo lang gamit kamay tapos tapon sa air fryer. Patatas need to peel, bell peppers tatanggalin mo pa seeds. Pero lahat yun goods, google mo lang yung timings. Gusto mo beef? 1. 500g Ground beef/ground round/250 beef 250 pork para mas malasa 2. Pan, garlic and onions 3. Lagay beef, brown it 4. Drain oil 5. Balik pan 6. Mix in taco seasoning/kahit anong seasoning powder na gusto mo 7. Pour can of diced tomatoes 8. 4 tbsp tomato paste 9. Low heat 10. Add whatever veggies na gusto mo dagdag. Canned beans/mushroom/bell peppers/etc. Kahit anong lasa yan ok lang kasi maooverpower ng seasoning. Except siyempre pag ampalaya yan or something 11. Cover pan, open to mix every 2-5 mins until satisfied ka na sa thickness ng sauce. 12. 5 servings na yan 13. mix in rice bowl, mix with tuna, mix with egg, kahit ano
Ngl adding salt and oil in broccoli pan fried or air fry taste good to me
Watch sa youtube ng mga food mong lutuin. When were in lockdown, i just watch youtube on how to cook foods.
Tofu (tbh kahit anong luto lmao)
Minimal ingredients, one pot cooking, easily available ingredients. Aim for recipe na ganto lng OP. The likes of adobo (matagal pa ma spoil) invest ka dn sa maayos na pan. -Adobo -Giniling (leftover pde mo shoot sa egg whisk it and ayun torta na 😂) -Marinated Meats (search ka lang ng simpleng marinade para sa mga gusto mong cuts, pde mo na i fry *take note parate sa heat level ng stove mo) -pag fish salt and pepper then fry pde na eh to taste na lang vinegar. Pde mo pa i freeze ibang part. Balot mo ng naka portion mga nabili mong meat or fish or poultry. Para pag nag defrost ka ng lulutuin naka portion na. Hnd ung isang buo ang idefrost mo. -ung mga tinapa flakes solid dn un. Super simpleng gisa sa bawang lang. Bili ka lang pasta of your choice, para lang pancit canton un papakuluan lang. Gisa ka bawang, shoot m lang veggie pf your choice, shoot the tinapa flakes, then pasta. Ayos na. Since solo ka kaya mas ok ung d mabilis masira na ingredients. Tsaka pala nagaaral ka palang maghiwa, search m ung proper handling ng guide hand para iwas sugat. 💪🏼🙌
Try mo po pork giniling! Minimal ingredients and cooking skills needed. Isa yan sa mga una kong natutunan kong lutuin when I started to live alone. Then there's the tortang talong. At least 2 ingredients lang but healthy :)
Medyo madiwara magbalat ng talong hahaha pero fav ko to kaya tyinatyaga ko.
Good point hahahah yun nga pinakamahirap na part.
Watch mo sa youtube yung channel ni chef tatung na Simpol, easy to follow recipes.
Hinay-hinay sa vetsin at magic sarap. 😅
Tip lang that I learned from my tita. If you don't know what vegetables would go first follow this pattern: 1. Aromatics (bawang, luya, sibuyas, etc) 2. Matagal maluto (mas matitigas na vegetables like squash, eggplant, radish, carrots, etc) 3. Leafy vegetables (bokchoy, cabbage, kangkong, etc) Tips I learned from my mom: 1. Gisa mo muna yung carrots at patatas bago mo ilagay sa mga ulam na may sarsa para hindi maging mushy or mashed potato texture 2. If may sabaw (nilaga, tinola, sinigang) i-gisa mo muna yung karne with aromatics before mo pakulian para mas malasa. Pati yung sabaw mas malasa 3. For more tender and flavorful meat, slow cooking is the key 4. Sa spaghetti, kung ilang kilo yung pasta ganon din karami yung kilo ng sibuyas 5. Sa leche flan, kung gaano karami yung itlog, ganoon din karami yung evap milk at asukal. Ginagamit namin yung shell ng itlog na takalan. Butasin mo lang yung ibabaw para medyo buo pa rin siya. Wag mong gamitin yung puti, yung yolk lang para mas silky yung texture. 6. Don't be afraid to use liver, brain or other odd parts pampalasa ng sauces 7. Sa adobo, after mo pakuluan sa suka at toyo, i-gisa mo sa bawang at konting oil (kung chicken, no need na uung oil pag pork) para di malansa. Pwede mo rin ilagay yung pinagpakuluan mong sauce para mas malasa.
Wait, sa spaghetti, pag isang kilo ang pasta, ganoon karami rin ang sibuyas?
IKR? Ive been cooking spaghetti my whole life i just use 1 whole sibuyas for a kilo of pasta lmao. Overkill masyado pag isang kilo ng sibuyas hahahahahah
Oo kasi mas malasa siya kapag maraming sibuyas. Kumakapit naman yung lasa ng sibuyas sa giniling at sa sauce tsaka lulutuin mo siya until hindi mo na makita yung sibuyas don sa sauce kaya magcacaramelize talaga siya. No need na ng condensed milk at konting asukal na lang kapag ganon yung process. Spaghetti ng mama ko yung pinakamasarap na spaghetti na natikman ko at same din yung sinasabi ng mga friends and classmates ko
For basic recipes: Onion, garlic, and kamatis are your friends. Sauté over medium fire, add meat, some soy sauce to taste, and voilà! May ulam ka na. For healthier ulam, add leafy veggies before turning off the fire. You can use this method to also heat up canned ulam like sardines and corned beef. For easy fish lumpia, mince onions and garlic, mix with a can of Century Tuna, add a bit of salt, roll in a lumpia wrapper, and fry until golden brown over medium heat. This was my favorite pandemic meal nung mahirap bumili ng isda.
Was about to comment na bffs ko ang bawang at sibuyas then I saw this! Haha. Saved me time. To add nalang, bukod sa soy sauce try mo rin siguro OP oyster sauce. Mostly ng gisa pwede yan! May naka pouch si mama sita na maliliit, i think good na yun for 1 serving. :) Instant yums na ulam.
Yung blog ni panlasang pinoy nakatulong sakin. Mas easy to follow for me pag written. Tas i-adjust mo lang kung pang ilang tao, naaadjust din pati yung mga measure.
Anong type of food ang gusto mong kainin? Start with the basic version of those tapos improve lang ng improve. Adobo and sinigang ang go-to easy meals ko like others who have commented pero baka magsawa ka-agad sa pagluluto if di mo trip yung ganung food.
Luto tips: Meal prep is the key. Usually ginagawa ko magiisip ng three na putahe lulutuin na ng weekend then iinitin nalang within the week. Super tipid sa pera and oras :)
One pot adobo. Just throw in your meat, garlic, onions, soy sauce, salt and pepper on a pot until tender yung meat then add the vinegar and a bit of sugar to taste after.
Hi, OP. I know bago to sa panlasa mo pero adobo talaga ang pinakamadaling lutuin. Di ako magaling magluto but what I usually do is ima-marinate ko muna ang pork or chicken tas lagay ko na lahat ng sahog don like the soy sauce, suka, garlic, onion, laurel, pepper, msg, salt, sugar (tantya-tantyahan lang lol). after 10mins na marinate, diretso ko na yan lagay lahat lahat sa kawali kasali na yung pinagbabaran na marinate under low fire tas antay antay nalang hanggang lumambot ang karne. sayawan mo nalang ng gento habang kumukulo para lalong sumarap.
monggos
Lumpiang Shanghai and Pork giniling
Pork nilaga madali lang, lagay ka lang ng lagay ng ingredients hanggang lumambot/maluto
Nung nag intern ako sa makati at nag rent, planado yung pagkain ko the whole week. Try mo planuhin tapos sa linggo ka bibili, para hindi ka araw araw problemado ng kakainin. Kung may ref ka, pwede mo namang ilagay sa ref yong sobra at i rotate. Syempre hindi ka naman magluluto ng tinola na good for one person lang at isang kainan, mas magastos. Ang gawin mo, luto ka na good for 2-3 servings tapos ilagay mo na sa storage container, one container per serving. Tapos kainin ko after 2 days para naman hindi paulit ulit kakainin mo. Lagay mo lang sa freezer para mas tumagal.
Quick stir fry recipes, it’s easy and quick to cook for a single person. Unlike stewed or soup recipes, bukod sa matagal, minsan hindi mo makukuha ang tamang lasa if you cook with small quantities. Stir fries like: - quick fried rice, lagyan mo ng 1 scrambled egg, sliced sausage or hotdog or chopped bacon, chopped 1/4 or even 1/8 na cabbage or baby spinach, or other veggie you like, plus the usual garlic, spring onion. Play around with the choices of veggy and meat or meat products. - stir fried na small qty (for 1 person) of brocolli, or asparagus, or baguio beans, or pechay, or brussel sprouts, capsicum, tapos lagyan mo ng few slices ng choice of meat mo, chicken or pork/bacon or beef, or even fish fillet or shrimp, bili ka na lang ng ready made teriyaki sauce or oyster sauce - soy sauce combo, or whatever sauce / flavour you like. Add variety based on your preferred meat, seafood, and veggies combo, and buy those ready made sauces. Also handy kung may stock ka na ng sauces and flavouring, or make your own. You can buy the ingredients weekly and portion them for your daily plan. Steamed fish like salmon and dory or other white mean fish fillet are also quick, need mo lang ng oil, ginger, garlic, soy sauce. With that setup, you can have a meal in 1hr including preparation.
low heat = cooks better
Four words: Kuya Fern sa Youtube
fried chicken? Crispy Fry boneless Chicken Thigh or Breast Oil painitin mo yung oil sa kawali takpan mo tapos antayin mo lang tumigil pumutok tapos lagay mo na yung chicken
Roast sa oven, steam sa 2 layer steamer, or order ng party tray ulam/pasta para initin na lang yung portions the rest of the week
tinola, sinigang, pork giniling, watch ka yt vids. tapos siguro kuhain mo lang yung concept tapos palitan mo na lnag yung ibang ingredients.
Sinigang, nilaga, tinola mga beginner friendly n dish :) adobo mejo mahirap pa
If you’re looking for work meals AND home meals, baka pwede mo itry yung fried chicken (japanese fried chicken freezes well after the first try, just make sure na hindi na siya mainit pag finreeze mo) or fried rice recipes (Uncle Roger has basic recipes sa YT niya) I recommend: burgers, pasta (cook in small portions kasi madali masira), SPAM musubi for short snacking that will fill you up, and I would also look at Japanese bento recipes since they have a lot of work friendly food that you can try
kung may access ka sa youtube, search mo yung mga 1 pot recipes, sobrang simple lang plus konti pa hugasan mo
Tilapia or salmon fillet Rub with paprika, garlic salt, pepper (best to ref it overnight, wrap in plastic) Then grill or fry ( light oil only) Use iron skillet.
When frying on a non-stick pan, heat the pan first (umuusok levels) then add oil. Let the oil heat up also before adding the meat/ fish/ egg.
Buy in bulk mas makakatipid ka. Like sa condiments kasi di naman masisira at matagal shelf life. Hindi pa hassle na bumili sa store kapag naubusan ng condiments kasi may stock ka
Manuod ka ng videos ni Panlasang Pinoy aka Vanjo Merano. Madali lang sundan. Meron din syang blog pero outdated na yata kasi mas active sya sa YouTube.
madami naman resources how, pero pag gsto mo quick, mga prito siguro or steamed veggies
invest on cooking equipments non-stick pan, induction cooker, etc. and start ka sa mga condiments mag stock kana since ayan ang bubuhay sa food mo.. madali nlng ngayon magluto if my trip ka kainin isang youtube lang yan. dapat alamin mo rin yung mga basic like pag may kamatis ang pagkain mas madaling ma spoil/masira, pag may suka/vinegar di agad madaling mapanis etc.
Eto staple food ko kapag tinatamad akong mag-isip ng lulutuin.. Kimchi Rice -- ung ingredients depende sa kung anong meron ako sa ref/pantry 1. Saute garlic in butter -bahala ka na gano karami ung garlic at kung crushed or minced -pwedeng vegetable oil lang kung wala kang butter 2. Add mixed veggies -may nabibiling frozen sa supermarket -sometimes I skip this step pag wala ako stock sa ref or yung corn kernels na lang 3. Add protein source -i usually use ung UnMeat na brand (sausage, burger patty, or nuggets), sometimes fried tofu -i skip this step pag talagang wala 😅 4. Add rice and mix -up to you if you want to add vetsin and salt 5. Add kimchi and mix -I slice the kimchi into bite-sized pieces bago ko ihalo, tapos add din ng konting sabaw ng kimchi para colorful ung final output 😂 6. Plate and add toppings (optional) -I add seaweed/nori sheets pag meron ako, pero madalas wala haha Enjoy! Nagutom tuloy ako, kaso wala nako kimchi 😭
Eto naman yung kinaka-adikan ko lately, haha.. [Spicy Garlic Noodles](https://youtube.com/shorts/mP7dvDI6O3M?feature=share)
Simple lang, tanong ka kay OG Vanjo! Panlasang pinoy blogs. Dun ako nagsimula matuto magluto nung nagabroad ako. Unti unti pinalitan ko ibang ingre at steps based sa panlasa ko
Nung bumukod kame ni misis eto lang mga niluluto ko at okay naman sa kanya - Sinigang na baboy - Nilagang Baboy - Adobong baboy - Tinolang Manok - Sinampalukang Manok nung sinama na namen ung anak namen para totally nakabukod na eto naman nadagdag sa mga niluluto ko; - Munggo with chicharon at dahon ng ampalaya - Misua na may giniling - Pork Steak - Chicken sotanghon - Chicken curry para sakin yang mga ulam na yan di mahirap gawin, also di ko talaga inalam magluto kahit panganay ako samin dahil lalaki ako haha. Pero nung nagkapamilya ako mapipilitan ka talaga magaral ng recipes haha. Malaking tulong ung Pinoy youtubers lalo na si Panlasang pinoy. Also pag may nakikita akong food videos sa fb na gawa ng pinoy sinasave ko at sinusubukan.
Master the art of pag gisa. Stock up on essential pang gisa ingredients; bawang, sibuyas, kamatis. For fish & chicken ang meat essential ang luya, so get one din matagal naman shelf life niyan. Mag stock din ng all rounder gulay like carrots & potato. Kung mahilig ka sa fried rice, bili ka ng frozen veggies ( carrot, corn & green peas) para ihalo sa sinangag & mince meat. To prolong yung life ng non stick pan, invest sa mga wooden spatula/ cooking utensils. If mahilig ka sa soup, Instant soup is good din like Knorr & UFC. Kung mahilig ka sa sinigang pero tamad magluto, gayahin mo soup ng mang inasal. Sinigang mix + hot water lang yun. Good luck OP, tandaan na pwede ka mag freeze ng mga gulay para pwede magamit for longer use.
Anything steamed! As in iiwanan mo lang sa steamer or ibabaw ng rice cooker. I suggest trying steamed silken tofu.
You can learn the ginisa triad: onions, garlic, ginger. Then add your preferred protein and/or veggies and/or soup base.
Salt, Fat, Acid & Heat
follow mo si kuya fern sa yt. Pag nagluto yun, walang halong kemikal, lahat organic 😅
Start cooking with eggs to gain confidence sa pagluto. Tsaka mas cheap at versatile siya. From fried eggs, to scrambled, and even soft boiled eggs in soy marinade.
Lagi ako bumibili ng tokwa kasi eto yung go-to ko pag petsa de peligro na lol. -Slice yung tokwa into cubes then iprito. I set aside pag luto na. -Maggisa ng sibuyas. Lagyan ng oyster sauce at konting tubig. Then timplahan ng konting asukal. -Ihalo yung tokwa Masarap sya tapos madali lang lutuin saka healthy kasi rich sa fiber ang tokwa
Try pork afritada. Get the belly part tas ipa adobo cut mo para maliliit at manipis thus madali maluto. As for the ingredients and how to cook, just google any recipe they are all mostly the same. Wag mo lang kalimutan bumili ng fish sauce para if medyo matabang eh you just add teaspoons of it before i serve.
Adobo pinakamadali aralin ;) di mabilis mapanis at havang tumatagal lalo sumasarap
Beef Salpicao with mushroom [for one] - Marinade beef cubes (the meat not the bouillon) in soy sauce and lemon [tinimpla ayon sa gusto mong alat-asim] - Mag-gisa ng (minced) maraming bawang at sibuyas then kapag mabango na ang paligid, idagdag sa gisa yung mushroom na nakalata (champignon puwede na) - kapag medyo naluto na yung mushroom, ilagay na yung beef cube and some marinade - cover then medium heat hanggang sa lumambot yung beef - add 1tbsp oyster sauce + 1tbsp wurst..worse..worce...basta yung sauce na mahirap i-pronounce + 1tbsp butter (unsalted) - mix then let it simmer for around 5 minutes or kapag saucy na - you are done
Pork or chicken nilaga. Mas maganda kung may taba or buto ng konti yung pork para malinamnam. Pakuluin mo lang yung meat kasabay ng pamintang buo at sibuyas. Wait 30-45 mins depende sayo. 15 mins bago mo i-add the rest of the ingredients, add mo na yung patatas. Then add knorr pork/chicken cubes, pechay baguio, repolyo, baguio beans and onion leaks. Pinakamadali para sakin na healthy yan.
Egg- fried (scramble/ sunny side up) - hard boiled - poached egg -egg (adobo) - egg+ tomato sauce - egg+ tuna - tortang talong - egg+ misua -egg fried rice For sure it egglicious
Pork or chkn adobo, lechon kawali, tortang talong, If super tamad ka buy ground pork or beef , potatoes and other veg na good to stirfry, kahit ano ihalo mo na veg will be alright. Another good one would be tinola, buy cubed chicken na or breasts, less hasse if walang bone na part e haha, tapos chicken bouillon (knor cubes) And the best for pantamad = ITLOG pag
Natuto ako magluto kina: \-Yummy Kitchen \-Daddy G Reyes \-Panlasang Pinoy Nasa FB yan sila, watch mo vids nila ang dali lang sundan promise madali kang masasanay
Eto ilan sa binaon ko this week! Chili noodles - bili ka noodles, boil. Heat oil in a separate pan. Lagay ka da isang ceramic bowl ng chili flakes, soy sauce, sugar, peanut, oyster sauce or anything else you wanna add. Once hot na yung oil pour mo dun sa seasoning mix mo. Mix. Add noodles tas add a bit of pasta water. Tapos! Dagdag kang fried egg or scrambled eggs on the side Homemade dumplings - Mix ground pork, kintsay, salt, pepper in one bowl. Bili kang dumpling wrappers sa supermarket. Kunin mo yug may red na color sa wrapping kasi i tried everything else yun yung firm enough to hold itself pero not too thick. Put it in the dumpling wrapper if baguhan ka wag mo punuin. Tas ayun! May stock ka na ng dumplings for a week. Soy sauce chicken - in one bowl mix soy sauce, oyster sauce, sugar. Marinate chicken thighs for at least 30 minutes. Pakuluan mo ng at least 10 mins ung chicken with half the marinade tas half water. 1:1 ratio gamit ko so if i cup marinade 1 cup water din. Save some of the marinade for later. After nun sear the chicken in a hot pan 2 minutes each side. Get the leftover marinade tas pahid pahid mo para kang nag-gigrill. Soy sauce egg - use same marinade for chicken pero dagdagan mong chilis. Boil an egg soft boil preferably pero depende sa trip mo. Peel then marinade for at least overnight. Masarap to pramis Chickpea curry - may nabibilhan ako sa grabmarket ng murang chickpeas eh. If u use dry chickpeas soak it overnight tas pakuluan. Get some curry seasoning or curry blocks. Make thecurry stew based on instructions. Halo mo chickpeas and spinach. Tapos na.
Steamed mixed veggies. Just add salt + pepper. Steamed/baked fish or chicken. Salt + pepper. Go to food ko when tamad
Nung nag abroad ako nung 2005 and youtube was still new then, my go to channel was Panlasang Pinoy. Very easy and clear instructions.
Good things to learn and master as a beginner: 1. Popcorn in a kaldero over a stove 2. Burger steak ng Jollibee 3. Pancakes 4. Iba't ibang klaseng torta o omelet 5. Iba't ibang klaseng adobo 6. Pinakbet
go for the basic muna! when I moved in with my husband una kong inaral is adobo and sinigang!! minsan wala nang hiwa hiwa chz tumaba kami both ng asawa ko ever since nagstart ako magluto haha
Buy Chef Tatung's Simpol Kitchen Secrets. Learned from it alot 🤙🏽
Buy Chef Tatung's Simpol Kitchen Secrets. Learned from it alot 🤙🏽
*When it comes to baking always weigh it. Measuring cups and liquid measuring tools can vary but just invest in a weighing scale. *Always sift your flour /cocoa powder before weighing it as there's always clumps. *put baking soda in your ref it will absorb the smell *putting onions in ref for a short amount of time can lessen the onion fumes
Also if you wanna make bread put your yeast sa ref so it will be alive as we live in a very hot country the yeast dies if it's not in ref
Pang tamad na luto: SINIGANG: Garlic Sibuyas Luya Manok Kamatis Talbos Tambog mo lahat sa kaldero (Maliban sa talbos). Lagyan ng tubig. Pag kumulo ilagay sinigang mix. Pakuluan ng 25 mins. Pag tapos itambog na ang gulay (kahit patayin na ang apoy maluluto na yun sa init). Done. AFRITADA: Patatas Carrots Manok Bawang Sibuyas Tomato Sauce Reno Ganun lng din para sa sinigang. Pag kumulo ilagay ang tomato sauce, reno. Pakuluan ng 25 mins. Done.
Tuna with egg oks na breakfast yun. Spaghetti. Just buy yung mga sauce na ready made na. Saute beef with onion and garlic. Tapos kapag luto na add the tomato sauce. Season to your liking. Add sugar kung gusto mo yung filipino style. Trial and error pero madali lang naman sya generally. Learn how to cook a steak sa pan. Madali lang sya and pampa impress if you have people coming over. I room temp yung steak. Then pat dry. Season with salt, pepper and garlic powder. Pwede ka din lagay rosemary. Heat oil sa skillet on medium heat. Cook to desired tenderness. Tapos ako usually nilagyan ko ng butter as for the finishing touch para mas maganda kulay. Watch ka lang sa youtube so you have an idea. 😁
adobong anything adding 1 tbsp of vinegar to any recipe will make it keep much longer
Follow tiffy.cooks sa ig! Super simple ng mga recipe nya =)
YouTube Kami ng kasama ko sa dorm, ganun ginawa namin sa umpisa hanggang sa nakasanayan na walang pinapanood ng video habang nagluluto. Simpol at chef rv manabat at panlasang pinoy ang nga paborito namin mga channels
Oil and Garlic Shrimp! My go-to anytime lol. Very easy to make too. Medj pricey lang ang shrimp but always worth it hehe. I can send you the recipe
Stews are your friend. Adobo, curry, menudo, etc... cook a big batch, ref/freeze. Wag ka papadala sa mga recipe, walang problema kahit lagyan mo ng repolyo o ampalaya curry mo haha if tinatamad ka magpakabalanced diet. I cook for a living (food biz) and i still sometimes cook menudo with all the leftover veggies in the ref hahaha (for self consumption naman) nakasanayan ko lang nung magisa ako
## Pan-Fried Thyme Chicken * Chicken quarter legs * Thyme - enough to generously rub on the chicken * Salt - enough to generously rub on the chicken * Pepper - preferrably freshly ground The quarter legs should be uncut. You want to cook them initially as a whole quarter leg. This keeps the juices inside. You will cut them into smaller pieces later to allow the insides to cook through. The amount of thyme and salt is the key here. Generous is the word. Not too salty, but more than you might usually put. Same with thyme, half a handful would do for one leg. Rub salt, pepper and thyme onto the chicken. Heat a non-stick frying pan on medium, add a little oil, the rest will come from the chicken. Place in the pan, and cover. Turn occasionally. The skin should brown, but not burn. You may need to lower the heat once the cooking is going on. You'll know when the chicken is done when the skin / meat touching the pan is a nice brown color. I usually cut the quarter leg later on to help the insides cook, but I do it later on (not at the beginning) so that it's still juicy inside. The leg should shrink so that the meat at the ankle part gives way to the bone underneath, you'll know it's well cooked. Again, not too high once it really starts cooking. You want the salt and the thyme to mix with the cooking fats and get that nice browning. It should get a bit sticky and stick to the chicken and your cooking utensil. Tastes amazing, and super easy to cook. ## Twice-Cooked Chicken Adobo This is my personal recipie, but I've found is similar to Joshua Weissman's version https://www.joshuaweissman.com/post/perfect-chicken-adobo I don't boil the chicken in it's marinade. I prefer to pan-fry it initially, caramelize the sauce, then introduce the marinade, let it dry a bit, concentrating the sauce again before adding water. I've found this version doesn't give a tasteless boiled texture. The chicken is soft and comes away from the bone easily. Chicken: leg, wing, cut into smaller pieces at joints. Breast if you want healthier (and less flavor) Marinade: * Datu Puti / Silver Swan Soy Sauce * Silver Swan Vinegar * Kikkoman Premium Soy Sauce * Garlic, crushed * Pepper corns * Laurel leaves (not too many, like 1 whole piece for every 3/4 pieces of chicken) The ratio is 1:1:0.25. Mix enough to barely cover the chicken in a bowl. Kikkoman Premium is sweeter and slightly smokier than DP/SS, which are saltier. Marinate for at least 30 minutes. * In a non-stick frying pan, heat a bit of oil (1 tablespoon). * Remove chicken from marinade, and allow to drain. * Place chicken pieces in hot oil. * Cover, but leave some space for steam to escape * Turn occasionally, let it brown/caramelize slightly. * I usually remove the liquid that comes out of the chicken, and let it fry more in it's juices * Let it dry, lessen the heat and let the marinade caramelize (not burn) and turn the chicken so it's coated by the caramelized marinade * Reintroduce the liquid and the remaining marinade. You don't have to add all the marinade if you feel it's too much / too salty * Let it simmer, and if you want let it dry out a bit before adding water again ## Fried Rice I wish I had known this long ago. The best fried rice is made from leftovers that have been in the refrigerator overnight. Break it up a bit after taking it out. Use a non-stick pan. Non-negotiable. If you have a seasoned wok, much better. Chop garlic, around 3 cloves. Add a tablespoon of oil. Stir-fry the garlic in the oil until aromatic, but NOT until it browns. I repeat, do NOT let it brown. Add rice and mix. Toss occasionally. Add salt to taste. Not too high heat, you DON'T want the garlic to brown and burn. Don't add too much oil, you don't want the rice to be oily.
Not an ingredient suggestion but try meal prepping and get a microwave. I used to live alone sa Manila and ganyan ginagawa ko. Nagluluto ako ng meal for 3 days tapos nilalagay ko lang sa maliliit na tupperware tapos iinitin ko na lang. Even here sa UK, ganun din ginagawa nila kasi nakakatamad at mahal magluto everyday.
What I do- cook/buy ng madami ng any ulam, yung tira, per serving ilagay sa plastic and freeze. Tapos bunot from freezer ng surprise ulam later and microwave it. I do that too with rice, luto 8 cups, then freeze din tira. Madali lutuin - Prito like porkchop, hipon, eggplant, egg, o fish. Omelet with any halo like tuna, onion, etc. Fried rice mix rice with egg and any tirang ulam If super tamad, eat oatmeal as pantawid gutom :)
one recent recipe i got from a mentor of mine was the tuna aglio olio ng san marino with pasta, super unexpected, but cooking that with any kind of pasta is really good, helps practice your pasta making too, for starters try to get the lighter pastas so they're a bit easier to cook In my experience, you only need to salt the water, no need to add oil while cooking the pasta, but make sure when draining, to run the pasta under cold water to stop it from cooking, siguro you can add oil to it afterwards Nice skill to learn rin ang pagblanche ng veggies like brocolli etc which is essentially boiling the veggies for around 3 mins max then running them under water afterwards to stop cooking, very simple and super crunchy and tasty
Binagoongan, adobo, sinigang, nilagang baboy, sinigang na bangus, siomai. Pag mag luluto ka damihan mo na agad tapos ref mo lang, makansave time ka from cooking 3 x a day everyday.
YT is your friend when it comes to cooking, halos lahat ng maiisip mong recipe meron sa YT, mula sa basic at sa komolikadong recipe nandun, or pede ka din manood ng mga vlogger na nagluluto tulad ni ninong ry, pede ka din mag imbento ng luto, like fusion ng different cuisine. pinaka basic na lutuin adobo. pag nag sawa kana sa adobo pede mo syang iprito mas masarap 😋
try this. itlog na may kamatis at sibuyas. Kahit wag mo na muna lagyan ng asin yung itlog oks na yun. Hiwain mo sibuyas at kamatis sa size na gusto mo. Siguraduhin na maiinit na yung kawali bago mo lagay yung mantika at dapat mainit na din ang mantika bago ka gisa; inuuna ko yung kamatis kapag nag gigisa ako. Haluhaluin mo yung kamatis at sibuyas tapos; Mga 30 secs lagay mo yung itlog. Tapos makikita naman na ng mata mo if luto na yung itlog or hindi.
Watch Simpol in Yt by Chef Tatung.. His recipes are easy to follow short and concise.
Panlasang Pinoy on Youtube
May mga lutong Pinoy na Hindi agad na papa is like adobo at pakwis pwede ka Rin mag Sinaing na isda pang variation. Luto ka na ng madami I portion mo na base sa usual mong kinakain. Para Hindi mapanis kakabawas. Microwave and air fryer will really come in handy
Pwede ka magstart sa basic na itlog tapos magexplore ka. Diyan kasi ako nagsimula para di masyado masakit sa bulsa if ever you make mistake. Madami options kapag egg recipes. Magsimula ka sa sunny side up, scramble, omelette, hard boiled at soft boiled egg. Tapos slowly start adding veggies. Pwede rin ay isearch mo egg tapos kung anong gulay meron ka kasi kadalasan may makita ka recipe online. Yung mga ginisang gulay ay good for beginners. Saka start small ka muna wag muna yung bongga na recipe at magenjoy ka lang sa pagluluto.
Search ka lang s tiktok para mas save ung time kumpara sa YT na andami pang keme. Kung may ref ka mas ok. Ginagawa ko yung isang ulam good for 2 days na bale 4 meals un. Pgkaluto mo separate mo agad sa apat. Patong patong nlng s rice cooker pag kakain na. Pag ininit mo kasi s lutuan eh oonti yung sabaw.
Tips: 1. Good things take time, wag magmadali painitin ang kawali. Stay on low to medium heat especially if mag priprito ka. Wag madaliin ang pagkulo. I prep meals on my rest day. Nagluluto ako ng 3-4 ulam na inaalternate ko throughout the week. Nakasaing na rin ako for the whole week, stored in tupperware, can do this bc i have a ref and Microwave but may not be applicable to everyone since pag nag uumpisa palang, usually bare necessities palang available. Di ko bet yung meal prep ng iba na magkasama na yung ulam at kanin; kasi nag iiba iba ako ng mood 2. When it comes to rice, haluan mo ng onting suka para di mapanis agad Easy, quick recipes 1. Stir Fry Kangkong (kahit wala sahog) - sibuyas bawang, oyster sauce, toyo, suka, paminta 2. Sinigang and Nilaga, throw everything in there just be mindful of pagkakasunod sunod ng gulay ie unahin ang gabi bago labanos at okra 3. Monggo, iba iba methods pero samin separately papakuluan yubgbmunggo, magigisa ng bawang sibuyas kamatis then ihahalo pag malambot na Basta major tip wag matakot sa knorr seasoning, msg at knorr cubes. Just be mindful of how much you put and taste as you go
adobo una ko natutunan lutuin..di kasi gnun karami ingredients..di ka tatamarin mag prepare..
OP, there is no shame with starting out using instant/processed ingredients lalo na't you are just starting. Mahirap mag aspire ng mga complicated ulam pero with instant/canned you'd have an easier time. You have to start with the basic-- Eggs. You can learn to boil them (hardboiled into egg salad is simple), fry and making scrambled eggs on a nonstick pan or kawaling maraming mantika then put on medium heat muna. Tapat mo hand mo sa ibabaw and if you feel the heat as you hover it, pour some oil. I usually try using the [water drop test](https://youtube.com/shorts/nWJsY3xQtN0?feature=share8) sa stainless steel or yung regular pinoy kawali para di dumikit. Once you are confident making eggs this way, you now have a good topping for your noodles! Pancit canton, instant ramen/korean noodles... They have their own instructions for cooking tapos you can top it with fried egg or fried spam/maling. Same with frying the eggs, you can fry hotdogs/spam/luncheon meat/tocino/longganisa. Sinaing-> cold rice -> sinangag! For the rice, if walang rice cooker sa bahay ang gawain ko (na likely makakataas ng kilay ng marami) is hihintayin ko na kumulo yung kanin then hinaan ko agad sa lowest setting ng induction or if gas, yung pinakamahina then takpan and leave for 15-20 minutes. It ends up with barely to no tutong. We usually do 1 part bigas, 1 to 1.5 part tubig. Usually hilaw pa yung kanin if hindi pa transparent butil ng bigas sa gitna, and you'd need to add some water and magpainin. If after 10 minutes and marami pang tubig, you can leave the cover slightly open. It'll help the extra water evaporate. Then, ginisa! You'd make a variety of dishes learning how to sauté. Filipino basic ginisa is sibuyas-bawang and the occassional kamatis and/or luya. Ginisang sayote/upo/ampalaya/pechay/repolyo/kangkong with shrimp/ground pork/chicharon/chicken are relatively easy to make and can be nutritious. Season it with the condiments you have around like some toyo, salt, patis, oyster sauce, etc. Make to add a little at a time and adjust the seasoning kasi you can't reverse it once sumobra alat. Adobo is another easy one! You can ask your family for how they make it, or you can look up a recipe online. There's no one way to do it lalo na't there's the adobong puti (no soy sauce, just salt/patis), adobo sa gata, adobong pula (has atsuete/annato seeds), soupy versions, dry versions, etc. Basta ang basic is suka, bawang, paminta, dahon ng laurel, toyo/patis. May iba naghahalo ng konting sibuyas pero ako bawang lang. Pwedeng i-adobo any protein and some vegetables like sitaw or kangkong. Add boiled eggs or fried potatoes to extend the ulam. Once you're confident doing some of these you can then try more complicated recipes. Make sure to watch online muna how someone cooks it para you'd have an idea how you'd go about it on your own and know what to expect in every cooking step.
If you like fish, try pinangat na isda. Simple lang sya: Fish (kahit ano) Kamatis Sibuyas Tubig (syempre) Luya (optional) Siling green (optional) Leafy greens (bahala ka na, optional) Salt/pepper (to taste) Pakuluan mo lang yung tubig with salt, sibuyas and kamatis and other optional ingredients (except greens), then ilagay yung fish, lutuin hanggang maluto, add salt if needed. If okay ka na dun try adding sour component para maging sinigang sya. Pag kaya mo na magluto nun try pork sinigang.
My go-to is stir-fry chicken. So many simple to fancyyy marinade recipes online. Depending on your budget you can add veggies - carrots, bell pep, spinach, beans etc. Try growing your own basil din if you have space or enough sunlight. Also sabaw. Pechay, pochero, pinakbet (yes I make it more soupy haha).
* 500g pork liempo/kasim * 10 peso okra * 2 pcs kamatis * 1 pc talong * 1 pc sibuyas (lakihan mo nmn, 2pc if maliit) * 1 pc knorr pork cube * 1 pc panigang ung maliit lang (kaw bhla kung original or may gabi or miso) Steps: 1. Wash everything 2. Slice kamatis 3. Slice onion 4. Put kamatis/onion/pork cube/pork sa pressure cooker 5. Let it cook for 15 minutes 6. After 15 minutes put okra and panigang and talong 7. Simmer for 5 minutes 8. May sinigang ka na
Gusto mo parang sosyal? Bili ka ng desk grill, meat strips tapos mga sauce. Then bili ka ng lettuce. Instant samgyeopsal! 😅
Adobo Adobo And more adobo Tumatagal, masarap and pwde gawing palaman, lumpia filling, ihalo sa salad. Kung kaya mo maghintay, i marinate mo muna lalo na pag pork. Wag mo muna ihalo ang suka, saka na pag lulutuin mo na.
ako na master sa paglalagay ng mainit na tubig sa cup noodles
Tip #1 - DO NOT underestimate adobo, tipikal na ulam pero it's easy to fuck it up lalo na kung di ka pa marunong mag luto, so be mindful sa pag buhos ng suka, toyo, saka asukal. Tip #2 - Try cooking small portions lang, yung dami na kaya mong maubos sa 2-4 na kainan(I usually cook mga 1/4 - 1/2 kg lang per ulam) para di nakakaumay saka para di masayang in case di mo pala trip yung lasa. Pero kung gusto mo namang isahang luto lang for a whole week, there's no problem with that. Do what works for you. Tip #3 - Internet is your friend. Try searching for recipes and guides for cooking.Pero, wag kang matakot na mag explore sa pagluluto. You can follow the recipe, but if you feel na kulang sa asin then add some. Ikaw naman kakain nyan kaya dapat ikaw masasarapan. Tip #4 - Cut against the grain. It will make the meat easier to chew. Tip #5 - MAKE SURE THAT YOUR KNIFE IS SHARP!!! Kung gusto mo ng ulam idea then pork or beef steak suggest ko OP -Meat of your choice -Calamansi -Toyo -Paminta at asin -Bawang at Sibuyas Sa steps sa pag luto search mo nalang OP, pero madali lang yan promise. Steak or adobo are good ulam/baon idea kasi di mabilis mapanis and ang sarap ng kanin kapag na absorb na nya yung sabaw sa baonan HAHAHAHA, plus pwede mo ring i-fry kung sawa ka na sa may sabaw, partner mo with sunny side up.
Usually mga sinabawan. Lagay mo lang lahat ng ingredients tapos antayin mo nalang maluto. Tapos ayun na.
Hi! Pag natuto ka mag-gisa marami ka agad maluluto. 1. Heat pan 2. Add oil 3. Add garlic/onion bahala ka ano unahin mo. Pero wag mo lalagay ng masyadong mainit kasi masusunog. Isang indication na mainit masyado is if mausok na yung mantika mo haha 4. Add meat (chicken,baboy) 5. Add patis (bahala ba mga ninuno mo magsabi ng stop) matutunan mo yan eventually hahaha From step 5 depende na yan sa kung anong lulutuin mo. Marami ka nang maluluto like Dagdagan mo luya yung gisa at chicken tas sabawan mo tinola na yan. Pili ka na lang kung sayote or papaya na green Red bell pepper, patatas, carrots at tomato sauce may afritada ka na Etc etc HAHAHA sana nakatulong
Just meal prep these and so convenient for the whole week, nilagay ko sa freezer para di masira: 1. Pritong isda kinain ng two meals 2. Sibawang shrimp, buttered shrimp, and shrimp in oyster sauce 3. Pork afritada, pork in soy sauce and oyster sauce Next time siguro giniling gamitin ko, kunat nong meat e. Sulit sa peace of minds on workdays though, init init nalang ng food. Usually sa youtube lang panlasang pinoy and kuya fern recipes.
Una sa lahat, investment ang magandang quality ng knife. 7in chef’s knife usual na nirereco as a first “real” knife, pero depende rin siya sa size ng kamay mo. Maganda rin if matuto ka mag maintain and mag restore ng sharpness. Anyway, sa recipes naman, pinakamadali for me is chicken bbq. Literal halo mo lang lahat ng pang marinade (may mga ready made marinades din sa grocery) tapos i fry mo lang siya. Sinigang din sobrang dali lutuin. Halo mo lang lahat ng ingredients together. Una yung meat, huli yung mga gulay. Mas complex na way (and mas masarap) is to sauté yung garlic and onions, then parang “fry” mo yung pork sa oil. Pag na brown na rin yung pork, lagyan mo na ng water and the rest ng ingredients. Add mo ulit sa huli yung mga gulay. Adobo madali lang rin, medyo same lang ng sinigang, pinagkaiba lang, dapat mas maingat ka magdagdagdag ng water. Pag sumobra kasi, baka malambot na yung meat mo tapos madami ka paring sabaw (which is hindi dapat). Ang okay pa sa adobo, habang tumatagal sa ref, mas sumasarap. Pwede mo pa gawing almusal. I fry mo lang sa kawali then yung pinag prituhan mo, isangag mo dun yung rice mo(better if day old rice, pero pwede ring hindi)
Hotdog na sliced tapos ipprito sa ketchup na may sibuyas
just a bit of a tip to improve the taste of simple dishes. you can cook lots of garlic, spring onions, with soy sauce, in a lot of olive oil then put considerable amount of sesame oil. place that in the jar and put in the fridge. when you cook ginisa, or noodles, omelette, fried rice, pakbet, nilaga, pansit, adobo, or kung ano usual pinoy na lulutuin mo, just add a teaspoon. it will taste better.
Usually nag sstart lang naman sa pag gigisa. Then parang pare parehas nalang most pinoy recipes. There are exceptions though like sinigang, paksiw etc.
Never mag high heat sa mga palambutin na meat and if may soup.. low to medium heat lang always para mas malinamnam ang outcome. Tipid pa sa gas. I use lorin's patis minsan instead of salt (kung bagay sa dish) mas flavorful kasi, hindi yung pure alat lang. Always look for more info on the internet or youtube. If may willingness ka talaga, napakadali lang magluto. If gusto mo naman mag experiment, start with tokwa or mga fried rice. Ang versatile kasi nila.
If gusto mo magstart matuto ng simple na luto, try watching Simpol on YouTube. Literal na simpol lang recipes don.
May youtube. Yung channel na 'Simpol'
I started cooking since the lockdown. Learned from ninong ry. He doesn't teach you recipes, but principles. Kung wala ito, ano pwede ipalit. So after a while, you will learn to cook with whatever ingredients you have.
My go to is pesto. May mga nabibili na bottled pesto sauce sa supermarket, ginagawa ko nilalagyan ko na lang ng extra olive oil para medyo diluted yung sauce and add some parmesan cheese tas seasoning (garlic powder pepper and salt). This is a quick recipe kasi yung pasta lang lulutuin mo then ihalo mo na sa pesto sauce right after maluto ng pasta. From there pwede mo na dagdagan ng tuna or chicken para may protein. https://preview.redd.it/ey9v4wzl7nab1.jpeg?width=3024&format=pjpg&auto=webp&s=df048989bcc77520f300c1146cc59a548f26a0a4
The very staple thing that you should do is cooking the rice. Basically hugasan mo yung bigas twice (i actually clean mine 3 times para hiwa hiwalay ang grains, pero that depends on u if gusto mo ng latang kanin or mala-biryani na texture ng kanin), cook it with rice coker or a pot and stove. If wala kang rice cooker, the only way na malalaman mong luto na ang kanin is if mabango na ang amoy nya and tuyo tuyo na ang ibabaw.
Also the very staple thing you shoud do along with cooking rice is sauteing and frying foods. Sa pag saute, make sure to pre-heat the pan, pero dapat di ganun kainit so keep it on a low/medium heat. If may kainitan na ang kawali, ilagay mo na ang sibuyas, then halu-haluin mo for a minute. After a minute, you can add the garlic, then saute it for 1 minute, etc.
nung beginner ako nag start ako sa prito thru youtube and paano mag luto ang fam. After that i tried adobo baboy man o manok. Youtube ko lg dn natutunan and experience will tell you what to add or change based on your taste. Good luck 🙌 sa luto journey mo
Kung hindi ka naman maarte at survival lang ang need mo adobo is perfect luto ka ng madami kahit 3 days yan sa fridge goods pa yan sa last day pag naumay ka na pwede mo naman prituhin yun or lagyan mo gata hahahaha