IPinoy2021

Soft, warm, and fresh from your kitchen — everyday breads made with care.

1️⃣ Flour Tortillas Recipe
- 4 cups (480g) bread flour
- 1½ tsp (9g) salt
- 2 tsp (8g) baking powder
- 1⅔ cups (400ml) hot water
- ¼ cup (60g) unsalted butter, melted

Instructions:
1. Mix flour, baking powder, and salt. Add water and butter; knead into a smooth dough. If sticky, add flour 1 tbsp at a time.
2. Divide into 12 balls, flatten slightly, flour both sides, and cover.
3. Roll each into an 8-inch (20cm) circle. Cook in a dry pan over medium-high heat: 1 min per side until golden spots appear. Keep warm under a towel.

2️⃣ Corn Tortillas Recipe
- 2 cups (240g) masa harina
- 1¼ cups (300ml) warm water
- ¼ tsp (1.5g) salt

Instructions:
1. Mix masa and salt. Add water gradually until dough feels like soft playdough.
2. Divide into 10–12 balls, keep covered.
3. Press or roll into thin rounds. Cook on a dry skillet over medium-high heat: 40–60 sec per side. Stack and wrap to keep warm.

3️⃣ Pita Bread Recipe
- 2¼ tsp (1 packet / 7g) active dry yeast
- 1 tsp (4g) sugar
- ¾ cup (180ml) warm water (100°F / 38°C)
- 2 cups (240g) all-purpose flour
- 1 tsp (6g) salt
- 1 tbsp (15ml) olive oil

Instructions:
1. Activate yeast with warm water and sugar (5–10 min).
2. Mix flour and salt, add yeast mixture and oil. Knead 5–7 min until smooth.
3. Let rise 1 hour. Divide into 6–8 balls, roll into ¼-inch (6mm) circles.
4. Cook in hot skillet: 1–2 min per side until puffed. Wrap to keep soft.

4️⃣ Naan Flatbread Recipe
- 2 cups (240g) all-purpose flour
- 2 tsp (8g) sugar
- 1 tsp (3g) yeast
- ½ tsp (3g) salt
- ¾ cup (180ml) warm water
- 2 tbsp (30g) plain yogurt
- 2 tbsp (30ml) olive oil or melted butter

Optional:
- Melted butter or garlic butter
- Chopped cilantro

Instructions:
1. Mix dry ingredients. Add water, yogurt, and oil. Knead 5–7 min until smooth.
2. Let rise 1 hour. Divide into 6–8 pieces, roll into ¼-inch (6mm) ovals.
3. Cook in hot skillet: 1–2 min first side, 30–60 sec second side.
4. Brush with butter and herbs while hot.

Soft, warm, and fresh from your kitchen — everyday breads made with care.

1️⃣ Flour Tortillas Recipe
- 4 cups (480g) bread flour
- 1½ tsp (9g) salt
- 2 tsp (8g) baking powder
- 1⅔ cups (400ml) hot water
- ¼ cup (60g) unsalted butter, melted

Instructions:
1. Mix flour, baking powder, and salt. Add water and butter; knead into a smooth dough. If sticky, add flour 1 tbsp at a time.
2. Divide into 12 balls, flatten slightly, flour both sides, and cover.
3. Roll each into an 8-inch (20cm) circle. Cook in a dry pan over medium-high heat: 1 min per side until golden spots appear. Keep warm under a towel.

2️⃣ Corn Tortillas Recipe
- 2 cups (240g) masa harina
- 1¼ cups (300ml) warm water
- ¼ tsp (1.5g) salt

Instructions:
1. Mix masa and salt. Add water gradually until dough feels like soft playdough.
2. Divide into 10–12 balls, keep covered.
3. Press or roll into thin rounds. Cook on a dry skillet over medium-high heat: 40–60 sec per side. Stack and wrap to keep warm.

3️⃣ Pita Bread Recipe
- 2¼ tsp (1 packet / 7g) active dry yeast
- 1 tsp (4g) sugar
- ¾ cup (180ml) warm water (100°F / 38°C)
- 2 cups (240g) all-purpose flour
- 1 tsp (6g) salt
- 1 tbsp (15ml) olive oil

Instructions:
1. Activate yeast with warm water and sugar (5–10 min).
2. Mix flour and salt, add yeast mixture and oil. Knead 5–7 min until smooth.
3. Let rise 1 hour. Divide into 6–8 balls, roll into ¼-inch (6mm) circles.
4. Cook in hot skillet: 1–2 min per side until puffed. Wrap to keep soft.

4️⃣ Naan Flatbread Recipe
- 2 cups (240g) all-purpose flour
- 2 tsp (8g) sugar
- 1 tsp (3g) yeast
- ½ tsp (3g) salt
- ¾ cup (180ml) warm water
- 2 tbsp (30g) plain yogurt
- 2 tbsp (30ml) olive oil or melted butter

Optional:
- Melted butter or garlic butter
- Chopped cilantro

Instructions:
1. Mix dry ingredients. Add water, yogurt, and oil. Knead 5–7 min until smooth.
2. Let rise 1 hour. Divide into 6–8 pieces, roll into ¼-inch (6mm) ovals.
3. Cook in hot skillet: 1–2 min first side, 30–60 sec second side.
4. Brush with butter and herbs while hot.

Six dumpling styles — from chewy tapioca to crispy fried, juicy pork to soupy xiaolongbao. Each one packed with bold flavor and wrapped with care.

1️⃣ Tapioca Dumplings
Meat Filling:
- ⅔ cup ground pork (150g)
- 1 tsp wood ear mushrooms, finely chopped (5g)
- 1 tbsp minced shallots (15g)
- 1 tbsp chopped green onion roots (5g)
- 1 tbsp fried onions (store-bought or homemade)
- 1 tbsp fish sauce (15ml)
- 1 tsp sugar (4g)
- ½ tsp ground black pepper (1g)

Dough:
- 1⅔ cups tapioca starch (200g)
- ¾ cup boiling water (170ml)
- ½ tsp salt (3g)
- ½ tbsp cooking oil (7ml), added after kneading

Scallion Oil:
- ¼ cup chopped green onions (15g)
- 2 tbsp cooking oil (30ml)

Steps:
1. Sauté shallots and green onion roots in 1 tbsp oil. Add pork and cook through. Stir in mushrooms, season with fish sauce, sugar, and pepper. Turn off heat, mix in fried onions. Set aside.

2. Mix tapioca starch and salt. Stir in boiling water. Fold until dough forms, then knead until soft. Add oil, knead again. Cover and rest 10 minutes.

3. Oil or flour your surface. Divide dough into 3 logs, cut into 12–15g pieces (30–33 total). Roll into balls, flatten, fill, and seal.

4. Boil water with 1 tbsp oil. Cook dumplings in batches 4–5 minutes until they float. Chill in cold water 30 seconds, drain, and toss with scallion oil.

Serve with chili dipping sauce. Sauté

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2️⃣ Glutinous Rice Dumplings ( style)

Ingredients:
- 2½ cups glutinous rice (500g), soaked overnight
- 12 dried shiitake mushrooms (50g), soaked overnight
- 1 medium carrot (100g)
- 7 oz pork belly (200g)
- 2 tbsp light soy sauce (30ml)
- 3 tbsp oyster sauce (45ml)
- 2 tbsp dark soy sauce (30ml)
- 2 tsp sugar (8g)
- ½ cup mushroom soaking water (120ml)
- 1 green onion (30g)
- Optional: carrots and green beans

Steps:
1. Steam soaked rice for 40 minutes.
2. Dice carrot, mushrooms, green onion, and pork belly.
3. Sauté pork belly in oil. Add veggies and sauces. Cook until tender.
4. Mix in mushroom water and steamed rice. Let cool.
5. Form into 79g balls. Roll wrappers thin, fill, and wrap like buns.
6. Steam for 10 minutes. Spray with water to prevent hardening.

Serve with soy-vinegar or chili sauce.

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3️⃣ Pork Dumplings

Filling:
- 1 lb minced pork (454g)
- ¼ cup chopped carrots (35g)
- ¼ cup chopped broccoli (35g)
- ¼ cup chopped mushrooms (35g)
- 1 tbsp soy sauce (15ml)
- 1 tbsp oyster sauce (15ml)
- 1 tbsp cooking wine (15ml)
- 1 tbsp cooking oil (15ml)
- 1 tbsp cornstarch (8g)
- ½ tsp black pepper (1g)

Steps:
1. Mix all filling ingredients in a bowl.
2. Place filling in center of wonton wrappers.
3. Dab water on edges, fold, and seal.
4. Steam for 12 minutes over boiling water.

Serve with chili oil or vinegar soy dip.

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4️⃣ Fried Dumplings (Ham Sui Gok style)

Dough Part 1:
- 1¼ cups glutinous rice flour (150g)
- ¼ cup sugar (60g)
- ⅓ cup boiling water (100ml)

Dough Part 2:
- ⅔ cup wheat starch (75g)
- ⅔ cup boiling water (150ml)

Final Dough Addition:
- 3 tbsp lard (40g)

Filling:
- 4.6 oz pork shoulder (130g)
- 2 tbsp dried shrimp (10g)
- 4 mushrooms (60g)
- 1 tbsp dried radish (15g)
- 1.4 oz fresh shrimp (40g)
- 1 tbsp sugar (12g)
- 2 tsp chicken powder (8g)
- ¾ tsp dark soy sauce (4g)
- 1 tbsp oyster sauce (8g)
- ⅛ tsp white pepper (0.5g)
- 1 tbsp Chinese cooking wine (8g)
- ¼ tsp five-spice powder (1g)
- 1 tsp sesame oil (5g)

Steps:
1. Make both doughs separately. Combine and knead with lard.
2. Mix all filling ingredients.
3. Divide dough, flatten, fill, and shape.
4. Deep fry until golden and crispy.

Serve hot.

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5️⃣ Soup Dumplings (Xiaolongbao 小笼包)

Dough:
- 1 cup all-purpose flour (120g)
- 1 tbsp cornstarch (10g)
- ¼ tsp salt (1g)
- ¼ tsp sugar (1g)
- 3½–4 tbsp water (55–60ml)

Filling:
- 7 oz minced pork (200g), ideally 30% fat
- 2 tsp sugar (10g)
- ¼ tsp white pepper (1g)
- 1 tsp light soy sauce (5g)
- 1 tsp sesame oil (5g)
- 2 tsp chicken stock (10g)
- 3 tbsp onion and ginger water (50g)

Steps:
1. Mix wrapper ingredients into a smooth dough. Rest 15–20 minutes.
2. Mix filling until sticky.
3. Roll dough into a log, cut into pieces, flatten with thinner edges.
4. Add filling and pleat to seal.
5. Steam for 7–8 minutes over boiling water.

Can be frozen and steamed later.

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6️⃣ Chive, Egg, Shrimp & Pork Dumplings

Filling:
- 1 lb shrimp meat (454g)
- 1 lb ground pork (454g)
- 2½ cups chopped chives (300g)
- 4 eggs, scrambled (200g)
- ¼ tsp white pepper (1g)
- 1 tsp chicken powder (2g)
- 1 tbsp oyster sauce (15ml)
- ½ tbsp salt (4g)
- 1 tbsp light soy sauce (15ml)
- ½ tbsp dark soy sauce (7ml)
- 1 tbsp sesame oil (15ml)

Dough:
- 4 cups all-purpose flour (500g)
- 1 cup water (240g)
- ½ tsp salt (3g)

Steps:
1. Scramble eggs and set aside.
2. Mix shrimp, pork, chives, and eggs. Add seasonings and mix well.
3. Mix flour, salt, and water. Knead into dough. Rest 1 hour.
4. Roll dough into a log, cut into pieces, flatten into wrappers.
5. Fill and seal dumplings.
6. Boil until fully cooked.

Serve with chili oil or vinegar soy sauce.

Crunchy, fresh, and savory—rolls for every craving.

1. Filipino Pork Lumpia

Ingredients:
For the Filling:
1 lb ground pork
1 cup finely chopped carrots
1 cup finely chopped onion
6 cloves garlic, minced
1 large egg
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground black pepper

For Wrapping:
30–40 lumpia wrappers (spring roll wrappers, thawed if frozen)
1 beaten egg or water (for sealing the wrappers)

For Frying:
Vegetable oil for deep frying

Instructions:
Prepare the Filling:
In a large bowl, combine the ground pork, carrots, onions, garlic, and egg. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.

Wrap the Lumpia:
Lay one piece of wrapper on a clean, flat surface. Fill the large Ziploc bag with the lumpia mixture and push it to one corner of the bag. Snip a small hole and squeeze the bag. Pipe a thin layer near the end of the wrapper nearest you (leave ½ inch border at the bottom so it’s easier to roll). Roll halfway, brush the top end with beaten egg and roll until fully sealed (both ends will be open.) Repeat until everything’s wrapped.

Using kitchen scissors, divide each roll into desired lengths.

Fry the Lumpia:
Heat about 2 inches of vegetable oil in a deep pan over medium heat until hot (around 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy (about 4–5 minutes per batch). Use a slotted spoon to remove the lumpia and drain them on a paper towel-lined plate.

Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce, vinegar with minced garlic, or banana ketchup.

Tips:
Make-Ahead: You can freeze uncooked lumpia. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or you can add directly to ziplock in a single layer and freeze. Fry directly from frozen; just add an extra minute or two to the cooking time.
Crispier Lumpia: Ensure the oil is hot enough before frying, and don’t overcrowd the pan to keep them crispy.

Variations: Add shrimp, ground chicken, or even vegetables like cabbage for different flavors.

Enjoy your crispy, savory lumpia anytime you crave it!

2. Vegetable Spring Rolls

Ingredients:
Spring roll wrappers (12–15 pieces; square, about 7–8 inches)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced mushrooms (shiitake or button)
1/2 cup julienned bell pepper
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil (optional)
Salt & pepper to taste
1 tbsp vegetable oil (for stir-frying)
Vegetable oil for deep frying
1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)

Instructions:
Cook the Filling:
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.

Wrap the Rolls:
Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.

Fry the Spring Rolls:
Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.

Serve With:
• Sweet chili sauce
• Soy sauce
• Garlic vinegar dip
• Hoisin or plum sauce

3. Vietnamese Fried Springs Rolls

Ingredients:
34 rice paper sheets | 22 cm / 8.6" diameter
cooking oil

filling:
400 g ground pork
6 tbsp fish sauce
60 g vermicelli or glass noodles
1 big onion , chopped
2 carrots , julienne
6 dried wood ear mushrooms , chopped
2 eggs
3 garlic cloves , minced
black pepper
salt

Dipping sauce:
2 tbsp sugar
2 tbsp white vinegar
2 tbsp fish sauce
125 ml water
2 garlic cloves, minced
2 small red chilies , chopped
1 tsp lime juice

Instruction:
Prepare the dipping sauce
In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.

Make the spring rolls filling
Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.

Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.

Prepare the filling by mixing all filling ingredients together.

Roll the spring rolls
Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.

Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.

Place 1 tbsp of filling in a log shape on one border.

Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.

Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.

Fry the spring rolls
Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.

Remove spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).

Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.

Serve with dipping sauce and some lettuce, cucumber and herbs if desired.

4. Beef Spring Rolls

Ingredients:
For the filling:
½ lb (225 g) ground beef
1 small onion, finely chopped
1 cup shredded cabbage
1 small carrot, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional for rich flavor)
½ tsp black pepper
½ tsp sugar
1 tbsp oil (for sautéing)
10–12 spring roll wrappers

For sealing & frying:
1 beaten egg or flour-water paste
Oil for deep or shallow frying

Instructions:
Cook the filling. Heat oil in a pan, add ground beef and cook until browned. Add onion, garlic, cabbage, and carrots. Sauté for 2–3 minutes. Stir in soy sauce, oyster sauce, sugar, and pepper.
Cook until mixture is almost dry. Let cool completely.
Assemble the rolls. Lay a wrapper in a diamond shape. Spoon 1–2 tbsp of beef filling near one corner. Fold the bottom corner over filling, tuck in sides, and roll tightly. Seal the edge with beaten egg or flour paste.
Fry the rolls. Heat oil to 350°F (175°C). Fry until golden brown and crisp (about 3–4 minutes per side). Drain on paper towels.

Serve with dipping sauces
Sweet chili sauce
Soy-vinegar dip with garlic
Spicy peanut sauce

Homemade Cajun Seasoning

If you love spicy food, this seasoning is best for you!

Recipe:
2 tbsp paprika
1 tsp salt
1 tbsp cayenne pepper
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper

Mix everything and store in an airtight container until ready to use. Great seasoning for seafood, chicken, steaks and fish.

🥭 Tropical Fruit Plate
Ingredients:

1 ripe mango, diced into cubes 🥭

2 kiwis, peeled & sliced 🥝

1 cup fresh pineapple chunks 🍍

1 cup strawberries (whole & halved) 🍓

1 small dragon fruit (pitaya), peeled & cubed 🐉

Instructions:

Wash and peel all fruits as needed.

Slice mango into cubes, kiwi into rounds, and dragon fruit into bite-sized pieces.

Arrange fruits beautifully on a large serving plate:

Place mango cubes in one section 🥭

Kiwi slices neatly fanned out 🥝

Pineapple chunks in a cluster 🍍

Whole and halved strawberries for color 🍓

Dragon fruit cubes for a tropical touch 🐉

Serve immediately for maximum freshness, or chill for 15 minutes before serving.

🥢 Easy Chicken Chop Suey — Healthy, Colorful, and Packed with Flavor!

Looking for a quick and nutritious ulam? This classic stir-fry is made with tender chicken breast, crisp veggies, and a savory sauce — done in under 30 minutes!

✅ High-protein
✅ Loaded with vegetables
✅ Family-approved
✅ Better than takeout!

📌 Full recipe below 👇

🛒 Ingredients:

• 300g chicken breast, sliced thinly
• 1 cup bok choy, chopped
• 1/2 cup mushrooms, sliced
• 1 carrot, julienned
• 1 stalk celery, sliced
• 1/2 cup mung bean sprouts
• 1/2 cup snow peas
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp cornstarch + 2 tbsp water
• 1/4 tsp pepper
• 1/2 tsp sesame oil (optional)
• 2 tbsp vegetable oil

👩‍🍳 How to Cook It:
1. Marinate: Combine chicken, 1 tsp soy sauce, and pepper. Set aside for 10 mins.
2. Cook Chicken: Sauté garlic in 1 tbsp oil, add chicken, stir-fry until white. Set aside.
3. Stir-Fry Veggies: In the same pan, cook carrots, celery, and mushrooms for 2–3 mins. Add bok choy, snow peas, sprouts. Stir for 2 mins.
4. Add Sauce: Return chicken. Pour in stock, oyster sauce, soy sauce, sugar, pepper. Simmer.
5. Thicken: Add cornstarch slurry. Stir until sauce thickens.
6. Finish: Drizzle sesame oil (optional).

🍚 Serve hot with steamed rice!

Savory Chicken & Cabbage Stir-Fry with Garlic-Soy Glaze

Ingredients:

1 lb boneless, skinless chicken thighs, thinly sliced

1 small head of green cabbage, shredded

2 carrots, julienned

1 tbsp sesame oil

2 tbsp vegetable oil

3 cloves garlic, minced

1-inch piece fresh ginger, grated

3 tbsp low-sodium soy sauce

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tsp cornstarch (optional, for thickening)

2 green onions, chopped

Sesame seeds for garnish

Directions:

In a small bowl, mix soy sauce, oyster sauce, rice vinegar, and cornstarch (if using). Set aside.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add sliced chicken and cook until lightly browned and cooked through (5–6 minutes). Remove and set aside.

In the same skillet, add sesame oil. Sauté garlic and ginger until fragrant (about 1 minute).

Add shredded cabbage and carrots. Stir-fry for 3–4 minutes until slightly wilted but still crisp.

Return chicken to the pan. Pour in sauce mixture. Toss to coat evenly and cook for another 2 minutes until everything is hot and well glazed.

Top with chopped green onions and sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings

Fast, flavorful, and made to impress. Try our Chicken Ramen Stir Fry

Ingredients
Sauce 🫙
3 tablespoons regular soy sauce
3 tablespoons dark soy sauce
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons sriracha
¼ teaspoon white ground pepper

Chicken and Noodles 🍗🍜
3 packages instant ramen noodles (do not use the flavor packets) (3-ounce packages)
1 pound diced boneless skinless chicken breasts
3 tablespoons vegetable oil, divided 1 tablespoon and 2 tablespoons

Vegetables 🫑🍄🧅
1 cup diced red bell pepper, 1 medium-sized red bell pepper
1 cup sliced white button mushrooms
½ cup diced sweet yellow onion
1 cup broccoli florets, broken into small bite-size pieces
1 tablespoon fresh minced garlic
1 tablespoon fresh grated ginger
2 thinly sliced green onion, optional garnish
½ tablespoon toasted sesame seeds, optional garnish