Ingredients for Pinakbet

1 milkfish, medium
1 cup squash, cut
1 bitter gourd (ampalaya), medium-sized
3 tablespoons shrimp paste
2 cups of broth from cooking rice (sabaw sa sinaing)
6 okra
2 eggplant, sliced
10 pcs string beans
3 pcs tomatoes
1 onion

How to Cook Pinakbet

1. Grill and prepare the milkfish.
2. Put the broth in the cauldron. Add the onion and tomatoes that are largely cut. Season with the shrimp paste. Leave to boil.
3. Drop in the squash. Add the string beans. Simultaneously drop ampalaya, eggplant, and okra. Place the grilled milkfish on top.
4. Cover and simmer until vegetables are cooked as the fish.

Vietnamese Beef Noodle Soup – Pho Recipe

Pho (pronounced fuh) is a wonderful Vietnamese soup made from beef stock, spices, noodles, and thinly sliced beef, chicken, or pork. It may also include shrimp but this is a less frequently used ingredient. While many restaurants will serve this meal for lunch and dinner in the United States, it is typically a breakfast food in Vietnam. Patrons will stop at a pho vendor on their way to work in the morning and will enjoy a warm meal just by the stall where they bought their food.

This simple dish is most often judged by the quality of the broth instead of the other ingredients. An exceptional bowl of pho should not need extra spices or seasoning put in at the table. This is not to say you cannot add anything to your bowl without being rude. It is actually encouraged to add scallions or bean sprouts, jalapenos or cilantro but those are all things you’d pick out of the bowl with your chopsticks and not something you’re likely to drink out of the bowl when finished.

Here is an easy recipe so you can make your own pho. Feel free to tweak it as needed and see if you can create an exceptional bowl of pho for your family to love and enjoy.

Ingredients for Vietnamese Beef Noodle Soup

• 2 tbsp canola oil
• 2 yellow onions, halved
• 1, 3-inch piece of fresh Ginger, halved
• 2 cloves garlic
• 4 qt low-sodium beef stock
• 1 cinnamon stick
• 3 star anise
• 2-4 tbsp fish sauce
• 3 tbsp packed light brown sugar
• 1 tbsp kosher salt
• Ground pepper, fresh
• 8 oz rice noodles
• 12 oz beef sirloin, fat trimmed
• 2 thai chiles, stems removed and thinly sliced
• 1 bunch fresh mint
• ½ white onion, sliced paper thin
• 4 scallions (optional)
• Sriracha or Chili Garlic Sauce (optional)
• Lime Wedges (optional)
• 1 cup bean sprouts, fresh (optional)
• 2 jalapeno peppers (optional)
• ½ cup cilantro, fresh (optional)

How to Cook Vietnamese Beef Noodle Soup

• Prepare rice noodles as directed on packet.
• Put a large pot on high heat.
• Tenderize meat but poking holes all over it with a fork.
• Season the meat with salt and pepper.
• Sear the meat until it is both charred and still raw. (this should take 2-3 minutes on each side).
• Set the meat aside on a plate.
• Heat oil then add ginger and onions.
• Cook 4 minutes.
• Add broth, 3 cups water, star anise and cinnamon.
• Reduce heat and simmer for 20 minutes.
• Thinly slice the scallions and jalapenos (remove seed to reduce heat)
• Thinly slice the meat (against the grain)
• Drain noodles.
• Add fish sauce to the broth and cook for an additional 5 minutes.
• Strain the broth (keeping only the onions)
• Slice onions
• Serve with the optional ingredients on the side so each person can decide what they want in their bowl.


Author Bio: Greg Aziz is a freelance copywriter with a Journalism degree from University of Toronto and with over 5 years of experience writing for hundreds of companies from virtually any industry. Feel free to connect with him on Quora.

Kinilaw Na Tanigue

Ingredients for Kinilaw na Tanigue

80 grams Tanigue Fillet
150ml vinegar to wash the fish with
1 1 / 4 tablespoon vinegar
1 pc lime
1 / 2 tablespoon sugar
6 grams onion, sliced
3 grams cayenne pepper, cut into two
8 grams radish, sliced
Gram 1 onion, cut
8 grams cucumber, sliced
3 grams ginger, sliced
10 grams lettuce, cleaned

How to Cook Kinilaw na Tanigue

1. Wash the fish with vinegar. Cut.
2. Gather all the ingredients in a bowl except the lettuce.
3. Place inside the refrigerator.
4. Place the lettuce on a serving plate then add the Kinilaw na Tanigue mixture. Serve.

Calamares (Squid Rings)

Ingredients for Calamares (Squid Rings)

1 Kilogram of squid
1 tsp salt
1 tsp pepper
2 eggs
1 cup flour
2 / 3 cup water
1 small onion, chopped
1 head garlic, chopped
cooking oil

How to Cook Calamares (Squid Rings)

1. Clean squid and cut lengthwise.
2. Season with salt and pepper. Set aside.
3. In a bowl, beat the eggs. Add the flour and water to dissolve the flour.
4. Put the onion and garlic.
5. Dip squid in the mix then fry.

Delicious and Healthy Tunisian Salads for Any Kind of Occasions

The advantages of nutritional food could not be more important to students. Some students live a responsible lifestyle, but many are prone to missing meals, eating too many take away foods, and, also, too many cheap and processed foods. Regardless of the lifestyle of the student, it is wholly important that they eat well, and delicious salads are the future. Throughout a person’s life there are far more stressful times than the final year of university. This year will contribute to defining a person’s life. It is integral, therefore, to eat well to ensure the body generates enough energy, and to keep oneself away from illness. With this in mine, here are two simple delicious salads for students to enjoy. They have good nutritional value. They are inexpensive. They are quick to make. And, more importantly, they are great tasting:

Ingredients for Tunisian Grilled Salad

Two large tomatoes
A handful of fresh cherry tomatoes
Two to three green chillies
One garlic clove
Olive oil
A little salt
A few coriander leaves
One to two boiled eggs, quartered
Six to eight green or black olives
A small tin of tuna

How to Prepare Tunisian Grilled Salad

1. Fry the large tomatoes, the green chillies, and the garlic in a large frying pan on a high heat with olive oil. Cook until the tomato skin becomes crispy and starts to peel.
2. Leave them to cool and then remove the skin of the tomatoes and then chop the tomatoes, the chillies, and the garlic very finely.
3. Combine all of the ingredients in a serving bowl or plate and put in the fridge. When the salad is cool and ready to serve, add the tuna, the quartered boiled egg(s), the cherry tomatoes, and the olives. Then season with olive oil, salt, and chopped coriander.
4. Serve these delicious salads – also known as lækre salater by the Danish chefs – with bread and perhaps the rest of the jar of olives and some olive oil to dip.

Ingredients for Chicken and Mushroom Salad

One half of a large red pepper
One chicken leg, that has been cooked already
A handful of fresh button mushrooms
A few knobs of butter
Salt and pepper
Chili powder
Sour cream

How to Prepare Chicken and Mushroom Salad

1. Take a large frying pan a set it on a high heat. Add a few knobs of butter.
2. Into large bit sized pieces, chop the chicken, the mushrooms, and the red pepper.
3. The butter in the frying pan should be melted so that the base of the pan is covered. If this is the case, then add the chopped ingredients to the pan, adding the chili powder, and some salt and pepper.
4. Keep stirring the mixture over the high heat, and cook for around five minutes.
5. Add the mixture onto a serving bowl or plate, and then add a couple of tablespoons of sour cream, before mixing together the ingredients and then serving.


Ingredients For Menudo

1 / 2 kilo of pork flesh, cubed
1 cup liver, cubed2 tbsp oil
1 tablespoon garlic, chopped
1 piece onion, sliced ??thin
1 200 g tomato sauce
1 pc bay leaves
1 cup potatoes, cubed
1 cup water
Salt and pepper

How To Cook Menudo

1. Saute garlic, onion and pork until tender.
2. Add the bay leaves and tomato sauce, boil for 5 minutes.
3. Add the potatoes, liver and 1 cup of water.
4. Boil the potatoes until cooked. Add salt and pepper to taste.

Crispy Pata

Ingredients for Crispy Pata

1 1 / 2 Kg pork
1 teaspoon salt
1 / 2 tsp crushed pepper oil

How to Cook Crispy Pata

1. Place the pork in a saucepan. Let immersed in water. Boil.
2. Season with salt and pepper. Put the lid on the pot, lower heat and simmer until meat is tender. Drain the meat.
3. Heat oil in a large frying pan until it almost begins to smoke because of the heat. Place the pork in oil until golden brown and crispy skin.

Tinolang Manok

Ingredients for Tinolang Manok

3 pounds chicken breast, cut according to the desired size
2 tbsp oil
2 tbsp ginger, sliced lengthwise
1 head of garlic, chopped
1 medium onion, sliced
2 tbsp fish sauce
1 tablespoon salt
5 cups water
2 cups raw papaya, square cuts

How to Cook Tinolang Manok

1. Boil oil in a saucepan over medium heat. Saute ginger, garlic and onion in 1 minute.
2. Add the chicken until reddish. Stir in fish sauce and salt.
3. Add water. Boil it on low heat and simmer for 30 minutes or until chicken is tender.
4. Add papaya, cook 5 minutes or until papaya becomes tender.
5. Cover the pan and remove from heat.

Pork Adobo

Ingredients for Pork Adobo

1 / 2 Kilo pork, cut into bite sizes
1 / 2 Kilo chicken liver, diagonally sliced, bite size
1 cup potato, cut into bite sizes
1 cup vinegar
1 / 2 cup soy sauce
1 cup water
1 head garlic, peeled, crushed and chopped
3 bay leaves
1 tablespoon peppercorn
3 tbsp oil

How to Cook Pork Adobo

1. In saucepan or wok, sauté in oil the garlic and onion. Add in the pork, roll in oil until golden brown all over.
2. Put the vinegar, soy sauce, bay leaves, peppercorn and water. Do not stir. Cover and wait to boil.
3. When pork is almost done, add the potatoes. Stir, add salt and boil on medium heat.
4. Add liver when potatoes are fairly soft. Stir and boil five minutes more or until liver is cooked.
5. Serve with plain rice.

Top 5 Vegetable Roots to Use in Japanese Cooking

To be able to cook truly Japanese dishes, it is important to used the right vegetables. Root vegetables are commonly used in Japanese dishes in order to add taste, spice and a garnished look to the dish.

Gobo, also known as Burdock

One of the most popularly used root vegetables, gobo is used to add flavor to fish and its sauces. The flavor of the root adds enrichment to the dish; it is usually simmered and then added to the dish. The surprising part is that it was initially used as a medicine for digestion and Cholesterol, and still fulfills those purposes when added to any dish. It has an earthly taste and a crunchy texture and if it used regularly in meals it can also help diabetes patients. When fried and stirred with a dish, the result is a nice aroma and rich taste. It is also used in topping of soups.

Kabu, also known as Turnip

When it comes to soups, Kabu is a great addition to add to the taste. It might be boiled or marinated before being added as an ingredient. Not only that but it is also used to make pickles by being chopped and spiced. It has a spicy taste that makes the dish flavorsome and the pickles peppery. It is often enjoyed in salads as well in Japanese cooking. Do not eat it raw as that might taste bitter to the tongue.

Renkon, also known as Lotus root

In order to garnish a dish and make it look attractive, renkon is highly favored in Japanese dishes. It is boiled and softened according to taste. The more you boil it the softer it will feel in eating and the lesser the more crunchy it will be. Both ways are used according to preference when decorating dishes. When sliced and used in dressings, the taste and look both are appealing. Apart from decorating it is also used in dishes as an ingredient like in tempura or added to soups for taste.


The vegetable root is used in many things in Japanese cooking. It is popular in use for pickles due to its mild and well liked taste. It is also mixed and used in dips and sauces that are eaten with a variety of dishes. Moreover daikon is also used for garnishing dishes. It is cut down and simmered in oil. It might taste spicy if eaten raw but when t is cooked the taste mild down.

Jagaimo, also known as potato

It might seem like a very common vegetable root but it is very widely used in Japanese cooking. It is used with stew, beef, curry, sauces, salad, and what not. It might be grilled, boiled or just added with all the other ingredients to cook. some also cook it with butter and Soya sauce.

Andrew is a fan about Japanese food. Over the years, Andrew has been working as a sushi machines distributor and had the chance to travel to Japan and taste some of the best local dishes. Andrew also loves blogging about food!