This creamy garlic chicken recipe has one rule: Go hard on the garlic. We use whole cloves from 2 to 3 heads of garlic, which amounts to about 24 to 36 cloves total. Cook until browned, then simmer in chicken fat, cream, and butter to infuse their flavor. The cloves transform into soft, jammy morsels bursting with garlicky sweetness. The post Creamy, Garlicky Chicken Thighs Recipe appeared first on Pepper.ph ..read more

These garlic green beans get their crunch through a Chinese cooking technique called dry-frying (ganbian, 干煸). When you drop unbattered vegetables in hot oil, the heat forces out their interior moisture and dries them out. In the case of green beans, the dehydration creates a wrinkly, blistered skin and a unique crisp. We recommend cooking with French beans—they retain their snap well after dry-frying. Baguio beans tend to be tougher and more fibrous, making them prone to overcooking. The post 10-Minute Chinese Garlic Green Beans Recipe appeared first on Pepper.ph ..read more

Ate Rica’s famous bacsilog is not about the bacon nor the egg—it’s their signature cheese sauce that transforms it into the rice bowl we know and love. Smooth and milky, it ties the whole dish together with a cheesy, lip-smacking quality. Without it, you’re just eating plain old bacon and rice. Because the sauce makes the dish, we wanted a premium version of the real thing. Nestlé Carnation Evap makes this bacsilog cheese sauce silkier, creamier, and irresistible thanks to its milky-namnam flavor. Each milk carton (P20) conveniently amounts to 1 cup, making it easy to double this recipe. And t ..read more

On busy days, lunch can be as simple as tossing leftover rice with fluffy eggs. Just remember to cook your eggs first, rice second—throwing them together can result in mushy clumps of rice. You want each grain to be distinct and individually coated with a light slick of oil, not egg. Serve this rice as a sidekick to your main dishes, or enjoy it solo as a cheap 10-minute meal. If you have leftover meat and vegetables in the fridge, throwing them in is the best way to use them up. The post Fast & Easy Scrambled Egg Fried Rice Recipe appeared first on Pepper.ph ..read more

This recipe, inspired by Kanin Club’s sinangag na sinigang, deconstructs the sour stew and transforms it into a lively fried rice. You’ll find the usual sinigang ingredients here: thinly sliced pork belly, tomatoes, kangkong, sitaw. Instant sinigang mix ties everything together. We find that Maggi’s provides just the right level of sourness—bright and puckery, but not face-scrunchingly sour. Tomato paste, while optional, gives your rice an appealing red hue while deepening the tomatoes’ tart umami flavors. Like Kanin Club, you can add texture to your fried rice with crispy battered vegetables ..read more

Adding mayonnaise to instant noodles? We know how it sounds. But give it a shot and you’ll understand why mayo ramen turned into a months-long Tiktok trend. Skip the regular mayo for this recipe—you need to use Kewpie-branded Japanese mayonnaise. No substitutes! Kewpie mayo has a richer, silkier texture and a signature tang from rice vinegar. When you whisk it with ramen seasoning, minced garlic, and a whole egg, the mayo upgrades your watery noodle soup into a thick, luxurious broth. If you close your eyes and take a slurp, you’d think you were at a ramen restaurant. The post Creamy Kewpie Ma ..read more

Mayak eggs, or Mayak gyeran (마약계란), means “drug eggs” in Korean. The name pertains to the tasty, addictive flavor of these jammy eggs, steeped overnight in a sweet soy marinade until they take on a brown color. Serve them over hot steamed rice for a humble but filling weekday lunch, or slice them in half and use like ramen eggs in your instant noodles. The post Korean Soy-Marinated Eggs (Mayak Eggs) Recipe appeared first on Pepper.ph ..read more

Homemade green onion pancakes (cong you bing, 葱油饼) demand time and skill. Unlike breakfast pancakes, where you whip up a wet batter to spoon into a pan, the Chinese pancakes require a flour-water dough that you knead, roll, and shape before cooking. Green onion pancakes have no shortcuts—until today. This recipe skips the dough by using store-bought lumpia wrappers. Paper-thin and ready to roll, they get you cheat green onion pancakes in just 30 minutes. Melted butter creates lamination, forming a flaky, layered interior. And the irreverence doesn’t stop there: we add a layer of mozzarella che ..read more

What’s your favorite dish from Pancake House? If we had to guess, it’s either the spaghetti, the tacos, or the Classic Pan Fried Chicken. There’s a lot to love about their fried bird, from the crispy skin to the juicy, citrus-kissed chicken underneath. And then there’s the gravy: thick, buttery, and spiked with Knorr’s unmistakable umami. Our original Pan Fried Chicken hack got a lot of feedback, so we retested and rewrote the recipe below. The marinade now includes patis, which many pointed out to be a key missing ingredient. We also double-fry the chicken for maximum crispiness. It’s not a P ..read more

Did you know you can fry milk? This Cantonese dessert is crisp and golden on the outside, then milky and melt-in-your-mouth within. To make the milk custard, some traditional recipes call for just three ingredients: milk, sugar, cornstarch. We combine regular milk, condensed milk, and powdered milk to achieve the richest, milkiest flavor possible. Fried milk is good on its own, ready to serve as is. Or get Spanish and roll them in cinnamon sugar, like leche frita. The post Milkiest Fried Milk Recipe appeared first on Pepper.ph ..read more