Recipe Repeater

Author: Angela

  • Classic Filipino Pork Adobo Recipe

    Classic Filipino Pork Adobo Recipe


    Apologies for the late post, but Happy New Year everyone! 🎉 2026 is officially underway, and like many others, I’m setting new goals for the year ahead.

    To kick off 2026’s first recipe, I’m sharing a true Filipino classic: Pork Adobo 🥳. Often regarded as the unofficial national dish of the Philippines, Filipino Pork Adobo is known for its tender pork chunks simmered in a rich blend of soy sauce, vinegar, garlic, and a touch of sugar.

    This authentic Filipino Pork Adobo recipe delivers the perfect balance of salty, sour, and subtly sweet flavors, resulting in a dish with deep, mahogany-colored sauce. Comforting and versatile, Pork Adobo is enjoyed on any occasion, making it one of the most beloved Filipino comfort foods.

    Recipe credit – I was inspired by Sarah Leung @TheWoksofLifefamily! &
    @jujumaoeats.



    Prep Time

    10 minutes

    Cook Time

    2 hours

    Ingredients

    • 1.5kgs of pork belly
    • 10 cloves garlic (Minced)
    • 1 onion (Chopped)
    • 800 ml pork broth
    • 200 ml soy sauce
    • 100 ml white vinegar or cane vinegar
    • 3 long green chillies
    • 1 tbsp black kampot pepper
    • 35 g brown sugar (Adjust to sweetness)

    Steps

    1

    Dice the pork belly into square pieces.

    2

    In a pot over medium high heat, add in oil. Sear the meat until golden brown.

    3

    Add the vinegar, soy sauce, garlic, bay leaf, kampot pepper and sugar. Then, bring to a boil. Reduce the heat to medium low, cover, and simmer for 1-2 hours. (Optional) If serving with eggs, add in the soft-boiled egg into the pot to soak up the flavours.

    4

    Plate the meat along with rice, along with the egg on the side & enjoy!

  • Samoan raw fish salad – With a twist

    Samoan raw fish salad – With a twist

    Samoan Raw Fish Salad Recipe – A Creamy Twist on a Traditional Favourite

    This raw fish salad is a staple at our family gatherings, especially during Christmas or any special celebration. Known in many Samoan households, this refreshing dish is traditionally made with fresh fish and coconut milk. But in this version, I’m putting a modern spin on it by swapping the coconut for cream, giving it a richer flavour while keeping that signature zesty kick.

    🍒A Traditional Samoan Dish With a Modern Twist

    I know what you’re thinking — raw fish!? But trust me, this Samoan raw fish salad (sometimes referred to as Oka) is savoury, light, and has a citrusy, lemony twang that makes it perfect for summer BBQs, holiday dinners, or even Thanksgiving celebrations for our friends in the U.S.

    If you’re new to working with raw fish, don’t worry — this dish is beginner-friendly. I’ll admit, it’s my first time preparing fish like this, and I had a little help from my dad on how to properly peel the skin off. It’s easier than you’d think!

    ❓Why This Raw Fish Salad Belongs On Your Holiday Table

    • Quick and easy to make
    • Healthy and refreshing
    • A cultural favourite from Samoa with a delicious creamy upgrade
    • Great for family gatherings, potlucks, and festive occasions

    Have you tried making a Samoan raw fish salad before? Share your version or thoughts below — and don’t forget to pin or bookmark this recipe for your next family event!

    Prep Time

    10 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 2 fillets of snapper
    • Cream
    • baby cucumber
    • cherry tomatoes
    • 1 red onion
    • Spring onions
    • 2 lemons

    Steps

    1

    Wash the snapper thoroughly. Then, peel the skin off the snapper after you have washed it.

    2

    Cut the snapper into small, square shapes. Marinate the fish in lemon for 24 hours, ensuring the fish is fully covered.

    3

    Prepare the baby cucumber, cherry tomatoes & spring onion by cutting them into square pieces.

    4

    Mix together the cream, vegetables & marinated fish. Then, enjoy!

  • Chatpate Recipe – Popular Nepali Snack

    Chatpate Recipe – Popular Nepali Snack

    🍲 Discover the Flavors of Nepalese Food: Try Dal Bhat, Chat Pate & More

    If you’re exploring new cuisines, Nepalese food is a must-try! Known for its rich flavors, healthy ingredients, and vibrant spices, Nepalese cuisine offers something for everyone. A standout dish is Dal Bhat, a traditional Nepalese meal that includes lentil soup (dal) and steamed rice (bhat), often served with vegetable curries, spicy pickles, and occasionally meat. It’s hearty, nutritious, and deeply rooted in Nepalese culture.

    For those who enjoy bold flavors, Nepalese food combines spicy heat with refreshing herbs and vegetables. Whether you’re dining out or cooking at home, it’s a delicious way to try something different.

    Another popular street food you must try is Chat Pate—a flavorful Nepalese snack made with puffed rice, crunchy vegetables, and tangy spices. It’s quick to prepare, packed with nutrients, and a healthier alternative to sugary snacks. Perfect as a light dinner or an on-the-go bite!

    ✈️ Nepal Travel Dreams: Everest Base Camp, Annapurna & Beyond

    Beyond the food, Nepal is an adventure lover’s paradise. For years, I’ve been planning on trekking to Everest Base Camp, one of the world’s most iconic hiking experiences. The stories, the views, the culture—just thinking about it is exciting!

    If you’re planning a trip, don’t miss the Annapurna Circuit, another breathtaking trek offering snow-capped peaks, diverse landscapes, and warm hospitality. There’s so much to do in Nepal—from cultural sightseeing to epic trekking routes. A month might not be enough!

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    12

    Ingredients

    • 1 packet Wai Wai Noodles (Chicken or Vegetarian flavor)

    Vegetables

    • ¼ cup chopped onion (finely chopped)
    • ⅓ cup chopped tomato (finely chopped)
    • ⅓ cup chopped cucumber
    • 2 tbsp chopped cilantro (finely chopped)
    • 2 tbsp green peas
    • ½ cup boiled potatoes – Optional

    Seasoning

    Other

    • 2 cup puff rice
    • 2 cups Dalmot

    Steps

    1

    Combine all the ingredients, except for the puffed rice, to a large bowl and mix well.

    2

    Stir and serve: Add the puffed rice. Give it a gentle stir and serve. To retain the crunchiness of the puff rice, add it in last!

  • Authentic Beef Lok Lak

    Authentic Beef Lok Lak

    What a whirlwind of a week! The winds have been turned up to full blast, beating at the windows, with temperatures dropping to ice-cold. On days like these, you really need a nice warm, stew or soup to warm yourself up. Well, I’ve got the recipe for you! It’s not stew, but I guarantee it will still put a smile on your dial.

    I came across this dish whilst on my trip to Cambodia, where I was just wondering around from cafe to cafe. This was the first time, I tasted beef lok lak served with Kampot pepper & loved it immediately. From there onwards, I had to bring back these new & wonderous flavours of Cambodia.

    A Hidden Gem in Cambodia

    Beef lok lak, is a popular dish in Cambodia. Originating in Vietnam & influenced by French and Chinese culinary techniques, it is said that the name lok lak was a Cambodian adaption of “lúc lắc,” which means to ‘shake’ in Vietnamese.

    Why you need to try Beef Lok Lak

    The tender meats, paired with the crispiness of lettuce infused with the aromas of kampot peppers, works in perfect harmony. Along with the stir-frying process, giving it more taste by providing hints of caramelized & smokiness.

    The dish is very popular, with it considered being a regular go to for locals. Even though its roots are based in Vietnam, this dish encapsulates the essence of Cambodian cuisine. Rich in history & flavours, you can taste a bit of Cambodia right at your home.

    🎌Have you tried Beef Lok Lak?

    This is now my 5th attempt at making Beef Lok Lak. I actually made some for my ex-colleagues who were Cambodian – Since, then my cooking on the dish has improved a lot. The magic is all in what meat you choose to cook with. Sirloin or wagyu meat (known for the fattiness) are the kinds of meat that pairs well.

    Let me know what you think in the comments below! And don’t forget to subscribe for more dishes from around the world ✈️

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 500g sirloin steak
    • 1 brown onion
      Marinade:
    • 1 tbsp oyster sauce
    • 1 tbsp fish sauce
    • 1 tbsp soy sauce
    • 2 tsp sweet dark soy sauce
    • 1 tsp ground Kampot pepper
    • 1 tsp cornflour
    • 2 garlic cloves
      Stir-fry sauce:
    • 2 tbsp oyster sauce
    • 1 tbsp soy sauce
    • 1 tsp sugar
    • Dipping sauce:
    • 3 tbsp lime juice

    Steps

    1

    Collect all necessary ingredients for your meal. Combine the beef with all the marinade, then leave in the fridge for about 1 hour.

    2

    Combine the stir-fry sauce. Set aside for later.

    3

    Heat the vegetable oil in a large frying pan over high heat. Add the beef and spread out in the pan. Heat the beef until it’s starting to char. Add the onions and toss through for a few seconds. Add the stir-fry sauce mixture and toss for another half a minute or until well done. Turn the heat off and allow the beef to rest in the pan for about a minute.

    4

    Once everything is cooked, Beef Lok Lak serves really well with rice. Have the dipping sauce (lime lemon) along with the beef for a refreshing twist.

  • Japanese Crispy Curry Croquette (Korokke).

    Japanese Crispy Curry Croquette (Korokke).

    Not too long ago, I wrapped up a whirlwind 2-week food tour across Japan, and let me just say—my pockets might be emptier, but my stomach was definitely full! I explored the electric energy of Tokyo, soaked in the cultural charm of Kyoto, and ended the trip feasting through the foodie paradise that is Osaka.

    Every region in Japan offered something unforgettable, but one dish truly stood out to me: the Japanese curry croquette, or korokke.

    Kyoto’s Charm: Culture, History & Nishiki Market Food

    If you’re into Japanese history, Kyoto is your dream stop. You can easily take a day trip to Nara to feed the famous deer, wander through serene temples, and then head to Nishiki Market—also known as Kyoto’s Kitchen. This bustling food market is a sensory playground, packed with local delicacies and street food.

    And it was right here that I discovered a golden-fried gem: curry korokke.

    What Is Japanese Korokke?

    Korokke (コロッケ) is Japan’s take on the Western croquette. Introduced during the Meiji era, when Japan was first opening up to Western influences, korokke quickly became a popular street food. Since dairy wasn’t common in Japanese cooking back then, chefs swapped béchamel sauce for mashed potatoes, creating a uniquely Japanese comfort food.

    The result? A deep-fried delight that’s crispy on the outside, soft and savory on the inside.

    Popular Types of Japanese Korokke

    There’s a korokke for every craving:

    • 🥔 Potato Korokke – The classic version made with mashed potatoes
    • 🍖 Meat Korokke – Ground beef or pork mixed into the potato base
    • 🐟 Tuna Korokke – Canned tuna blended with creamy mashed potatoes
    • 🥕 Yasai (Vegetable) Korokke – Packed with mixed vegetables
    • 🍛 Curry Korokke – Infused with rich Japanese curry flavor

    Each version offers its own texture and taste, but the curry korokke absolutely stole the show for me.

    Why You Need to Try Curry Korokke

    From the first bite, I was hooked. The soft mashed potato hugs a center filled with mildly spiced Japanese curry, all encased in a crispy panko coating. It’s warm, comforting, and slightly spicy—perfect on a chilly Kyoto afternoon or as a quick snack on the go.

    You’ll find korokke in food markets like Nishiki, local street vendors, and even convenience stores (konbini) throughout Japan. At just a few hundred yen per piece, it’s an affordable luxury!

    My Takeaway: Japan’s Street Food Is Next-Level

    Exploring Japan through its food was a dream come true, and the Japanese curry croquette was one of my top bites.

    This trip was just the beginning. I’ll be heading back to Japan in the near future and plan to uncover even more regional dishes, hidden food stalls, and must-try snacks. So stay tuned for more posts packed with flavor, food tips, and travel stories.

    🎌 Have You Tried Korokke?

    Have you tasted korokke on your own trip to Japan? Or maybe you’ve made your own at home? Share your experience in the comments—I’d love to hear your favorite versions!

    And don’t forget to subscribe for more foodie travel posts from Japan and beyond 🍱✈️

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    Filling

    • Starch potatoes
    • 1 tbsp. vegetable oil
    • 1 tbsp. pepper
    • 1 tbsp. salt
    • Japanese curry cubes
    • 1/4 cup of hot water

    Coating

    • 2 eggs lightly beaten
    • 1/2 cup all-purpose flour
    • 2 cups panko/ breadcrumbs
    • oil (for frying)

    Steps

    1

    Place all your potatoes in a cooking pot after you have washed them, to prepare the potatoes for boiling. Submerge the potatoes under water and place on stove for around 30-40 minutes OR until the potatoes are completely soft.

    2

    Once the potatoes have been boiled, mash until smooth. I like having thick chunks, for added texture. But it’s up to you how smooth you want the potatoes to be.

    3

    Prepare the Japanese curry cubes, by dividing them into quarters.

    4

    Place in 3 separate bowls: 2 eggs whisked, plain flour & panko crumbs. Take a handful of mashed potatoes and swirl into a ball. Press semi-tightly to ensure there are no air pockets inside. Proceed to place the Japanese curry cube in the middle and cover with mash.

    5

    Dip the potato in all 3 bowls (whisked eggs, plain flour & panko crumbs) to coat the croquette.

    6

    Place vegetable oil in a frying pan. Fry the croquette until golden brown on both sides, a shown below. Once fried, let them cool for around 5 minutes. Then, enjoy! ❤️

  • Easy Chicken Tikka Masala recipe.

    Easy Chicken Tikka Masala recipe.

    Did you know Chicken Tikka Masala was invented in Glasgow, Scotland? I was surprised to learn that this popular Indian-inspired dish actually has British roots! According to food historians, a Bangladeshi chef created it to cater to local tastes—adding a creamy tomato-based sauce to marinated chicken tikka. Just like that, Chicken Tikka Masala was born.

    I’ve been trying this dish at various restaurants recently and finally felt inspired to recreate it at home. The result? A rich, flavourful dish with a warm punch—perfect after a long work week. The added coriander gives it a fresh twist that really brings all the spices together.

    Why You’ll Love This Chicken Tikka Masala:

    • The recipe was inspired by the amazing team at RecipeTin Eats (go check them out!)
    • It’s easy to make at home—perfect for beginner cooks
    • Great for weeknight dinners or meal prep
    • You can customize the spice level to suit your taste

    I’ve attempted Mongolian food in the past (with not-so-great results 🤣), so now I’m taking it back to basics. Mastering a classic like chicken tikka masala feels like a win.

    Cooking Tips:

    • Feel free to adjust the spice blend to your preference
    • Add fresh coriander for an herby finish
    • Pair it with rice or naan for the ultimate comfort meal

    Have your own twist on the dish? Let me know how you make Chicken Tikka Masala! I’d love to hear different versions and tips.

    Happy Cooking!
    😊🍛 #ChickenTikkaMasala #EasyDinnerRecipe #HomemadeIndianFood #MealPrepIdeas #FoodieLife

    Prep Time

    15 mins

    Cook Time

    2 hours

    Serves

    12

    Ingredients

    Chicken Marinade

    • 4 boneless thigh chicken
    • 1 lemon
    • 1 cup Greek yoghurt
    • 1 tbsp. garlic mince
    • 1 tsp. ginger
    • 2 tsp. garam masala
    • 1 tsp. turmeric
    • 1 tsp. ground cumin
    • 1 tsp. Kashmiri chili
    • 1 tbsp. salt
    • 1 tsp. ground corriander

    Curry Sauce

    • 2 tsp. butter
    • 1 tsp. salt
    • 2 tsp. fresh ginger
    • 1 2/3 cups of tomatoe puree
    • 100 grams evaporated milk
    • 1 tbsp. salt
    • 3 tbsp. butter
    • 1 capsicum
    • 1 onion
    • 1 tbsp. garlic mince
    • 1 tsp. ginger
    • 2 tsp. garam masala
    • 1 tsp. turmeric
    • 1 tsp. ground cumin
    • 1 tsp. Kashmiri chili

    Steps 👨‍🍳

    1

    The first step that is needed to be done is marinating the chicken. After preparing the boneless thigh chicken, combine the Greek yoghurt, cumin powder, grounded coriander, turmeric, Kashmiri chili, garlic mince, garam masala & ginger. Once combined, leave it in the fridge marinating for 1 hour or overnight.

    2

    Prep the vegetables. Once the chicken is marinated, begin to brown it in the cooking pan. This will take about 10-15 mins. Then, proceed to place the chicken in a bowl, aside when completed.

    3

    To start working on the magic of the dish aka. the sauce you’ll need to sauté the onions with butter. Then you’ll need to add in the tomato puree, cumin powder, grounded coriander, turmeric, garlic mince, garam masala & evaporated milk into the mix. Allow the flavour to simmer together! This enhances the taste of the dish #yummy 😋

    4

    Add the chicken back in & to allow an additional 10-15 mins for the chicken to absorb the flavours. NOTE: I did make the mistake of adding salt before letting it shimmer & should have waited after. If you feel it need more salt, wait till after!

    5

    My favourite part is the dishing of the food. As you can see on the end product, I mixed it in with basmati rice & garnished with coriander leaves. Done 👌 enjoy!

Verified by MonsterInsights