Try this easy and all time favorite filipino recipe. The bagoong is one of those filipino appetizers that is best to eat along other dishes and rice.Share your binagoongan recipe!

Who doesn’t love a good siomai? Making it at home is easier than you think, and the taste is just unbeatable! This homemade siomai recipe is perfect for sharing with family or enjoying as a snack. With a flavorful filling of seasoned meat, wrapped in a soft dumpling wrapper, and then steamed to perfection, these siomai are juicy, savory, and totally satisfying. Whether you’re new to making dumplings or an expert, this recipe is simple and sure to impress. Enjoy!

one of my favorite dish.perfect with hot white rice!

This pasta dish is very easy to prepare. It is also very flexible in a sense that you may use other ingredients instead of tuna. You may use chicken, pork or other seafood like shrimp or crab meat.

Gochujang is originally a fermented miso using koji and chilli, similar to Japanese miso. If you try to make it from scratch, it will take a lot of time and labour. When she used to run a shop, my late grandmother asked a Korean BBQ restaurant owner to give her their recipe for gochujang. I changed it to suit my taste.This is my own recipe, so adjust the amount of the ingredients to taste. You can store this in the fridge for a long time. When you have time, make it in batches. By adding a little gochujang to stews, braised fish, and dressings, you can easily enjoy a Korean flavour in your dishes. Recipe by Heartful Kitchen Rei

I've tasted many versions of this dish. Some too salty, some cooked with vinegar or coconut cream, and some without a hint of those. I found that the best tasting dishes are those well balanced- sweet, sour, and salty like a true Asian dish.

My boy is a typical "arab" when it comes to food, but this longanisa I prepared for him, he cannot say "no" 😊..I saw this pinoy food vlogger and I just add a little bit ingredient. Next time I will add 7-up or sprite, instead of water, or oyster sauce. I'll make an update afterward.The ground chicken, I chose the packed one with something lining on it, I think it is absorbing the excess water from the chicken (my own thinking only)

https://www.mindas-kitchen.com/This is my favorite dish that my mom makes and I finally figured out how to cook it just like hers. Yum!

I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.Make sure to squeeze out any excess liquid from the cabbage after fermenting.When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together.Check its taste (spiciness, etc.) as you go. Recipe by dormouse62

"Torodesu"'s "Our Family's Mild Sweet Miso" (Recipe ID：512475) was delicious, so I made this miso from a recipe I learned in women's group. I adjusted the salt and koji to my own taste, and do not have the original recipe from the women's group.-When making miso, it's nice to start when it's cold (mid January).-In Step 3, if you allow the beans to cool, they will be harder to mash. Drain only the amount of beans that you can mash at one time.-Blending the miso in a food processor will make it smoother. Recipe by Keyua

One of the underrated dishes I love. Hope you like it. I made it very easy for beginners to try and surprise their families.

Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!