Chef Rave’s Vittles

03/09/2025

Classic PALABOK
Ingredients:
• 1 ½ cups ground pork
• 57g palabok powder [dissolved in water]
• 2 smoked fish/ tinapa
• 1 liter water
• 1 cup crushed chicharon
• 4 cloves garlic
• 1 large onion
• spring onions
• chicken powder or any seasonings
• fish sauce /patis
• 2 tbsp annatto seeds [soaked in hot water]
• 2 tbsp cornstarch [dissolved in water]
• oil, salt and pepper

• hardboiled egg
• 500g palabok noodles

Methods:
✓ Cook the noodles according to packaging details.
Remove the head and fish bones of tinapa, shred the tinapa.
✓ In a hot pan put oil, fry the shredded tinapa. Remove from pan and set aside. Put the ground pork in the pan, spread out and cook for 3 minutes. Add the garlic and onion, saute for a few seconds. Put fish sauce, pepper, salt, and seasoning powder. Stir! Set aside toppings and leave half in the pan. Put the atsuete mixture, add 1 liter of water and bring to a boil.
✓ Put the palabok powder mixture, mix well and let it simmer. Add the cornstarch mixture, mix well. Season with pepper and salt. Put 2 tbsp of fried shredded tinapa and chicharon. Stir well and cook until it thickens. Sprinkle with spring onions.
Put palabok sauce on top of palabok noodles.
Garnish with your prepared or desired toppings with hardboiled egg.

Recipeby: Fannie's Cookery
Cookedwith

CCTO

03/09/2025

Beef Water Spinach Hotplate

Ingredients:

1/4 kg beef
2 bunches water spinach
6 quail eggs, boiled and peeled
3 cloves garlic, finely chopped
2 shallots, thinly sliced
1/2 onion, sliced
3 red chilies, thinly sliced
1/2 tbsp Oyster sauce
1/2 tbsp Worcestershire sauce
1tbsp Sweet soy sauce
Pinch of Salt
1 tbsp stock powder
2 tbsp oil for sautéing
1/2 tablespoon cornstarch, dissolved in water

Methods:

1. Prepare all ingredients. Clean and wash the water spinach.
2. Heat a hotplate (I use an oven for convenience, at 150 degrees for 15 minutes).
3. Sauté the garlic, shallots, onions, and red chilies in a pan until wilted and fragrant. Add the sliced ​​beef and quail eggs. Season with oyster sauce, Worcestershire sauce, sweet soy sauce, salt, and stock powder, thicken with the cornstarch solution.
4. Because I don't want the water spinach to wilt too much, I immediately arrange it on a heated hot plate and then pour over the hot sauce. 5. Stir-fried water spinach on a hot plate is ready to be enjoyed.

03/09/2025

BRAISED PORK RIBS WITH POTATOES – FLAVOR-FRIENDLY, GOOD FOR RICE

🌟 Ingredients:
- 600g baby back ribs
- 2-3 potatoes
- Ginger, green onions, dried chili, pepper, cinnamon, star anise, bay leaves
- Soy sauce, oyster sauce, cooking wine, sugar, salt, seasoning

🌟 Instructions:
1. Wash the ribs, boil them with ginger + wine to remove the bad smell.
2. Caramelize the sugar until it turns brown → add the ribs and stir-fry until cooked.
3. Add onions, ginger, dried chili, pepper, cinnamon, star anise, bay leaves → season with oyster sauce, soy sauce.
4. Pour hot water over the ribs, simmer for 30 minutes.
5. Add the sliced ​​potatoes, add salt → simmer for 10 minutes. 6. Open the lid, cook over high heat until the sauce thickens, sprinkle with green onions + pepper.

02/09/2025

Savory Beef Lo Mein with Vegetable😋

02/09/2025

Garlic Butter Chicken Bowties with Cheesy Mozzarella Cream Sauce Recipe:
• 1 pound bowtie pasta
• 1.5 pounds boneless, cut into bite-sized pieces
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup heavy cream
• 1 cup chicken broth
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

Bring a large pot of water to a boil. Add the bowtie pasta and cook according to the package directions. Drain well, then set aside.

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and season with Cajun seasoning, paprika, salt, and black pepper.

Cook for about 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the pan and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute. Pour in the heavy cream and chicken broth. Add the softened cream cheese and whisk until it melts and the sauce is smooth. Bring it to a
gentle simmer.

Reduce the heat to low. Add in 3/4 cup of mozzarella and all of the Parmesan cheese. Keep stirring until the sauce becomes creamy with no lumps. Toss everything well so each bowtie gets coated in sauce.

Sprinkle the remaining 1/4 cup of mozzarella over the top. Cover the skillet and let it sit for 2 to 3 minutes, until the cheese melts. Return chicken to the skillet on top of the cheesy pasta. Garnish with parsley if youd like.

02/09/2025

02/09/2025

How to cook delicious beef stew

Ingredients for delicious beef stew with bread:

– Main:

600gr beef (beef shank, flank, tendon, as you like)

400gr carrots.

– Spices:

3 lemongrass stalks

3 star anise flowers (also known as star anise, star anise, can be bought at any spice shop)

1/4 teaspoon cinnamon powder or 1 piece of cinnamon

1 ginger root, 1 tablespoon onion, 1 teaspoon garlic (all minced)

Anacara oil

Curry powder

Sugar, salt, pepper, lemon.

Five-spice powder or 1 packet of beef stew seasoning

– Add:

White wine to deglaze the meat

1 tablespoon tapioca starch mixed with water (this is to add to the beef stew pot if you want the mixture to thicken and dip bread in)

Coriander, stewed vegetables, basil... to eat with.

How to cook delicious BEEF STEW:

MAV

Preparation:

- Cut carrots into bite-sized pieces.

- Mix 1 part of minced ginger with white wine and rub on beef, let it soak for about 5 minutes to remove the beef's odor.

- Then rinse with clean water, blanch in boiling water.

- Then remove to a cutting board and cut into bite-sized square pieces.

- Put beef in a bowl, marinate with 2 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of annatto oil, 2 teaspoons of curry powder, 1 teaspoon of five-spice powder. Marinate for at least 1 hour (overnight is even better, because the meat must be marinated to be delicious.)

Implementation:

- Put the pot on the stove, add 1 tablespoon of annatto oil, then add chopped onion, garlic and ginger and saute until fragrant.

– Pour the marinated beef into the pot and stir-fry until the outside is firm, then pour in enough water to cover the meat, then add 3 lemongrass stalks + star anise, cinnamon powder to the pot (star anise and cinnamon should be put in a cloth bag for easy removal).

– Boil the water, skim off the foam, and simmer.

– Simmer over low heat for about 30 minutes, then season to taste (season with salt, sugar, and five-spice powder). If you find the cinnamon and star anise flavor is enough, remove the cinnamon and star anise, otherwise continue to simmer.

– Simmer until the beef is tender, then add the carrots and continue simmering until the carrots are soft enough to eat.

*** If you want the broth to be thick, add tapioca starch mixed with water and stir until it thickens.

Presentation:

- Scoop the beef stew into a bowl, add some chopped coriander, mint, and celery, squeeze a lemon wedge for fragrance...

- You can prepare a plate of salt, pepper, and lemon to dip the beef in, which will make it more delicious.

- Serve the beef stew hot, with bread, rice, pho, instant noodles, hu tieu or vermicelli, depending on your taste.

***Note: Cinnamon and star anise can be purchased at a spice store, but if you don't have any, you can increase the amount of five-spice powder, because the main ingredients of five-spice powder are cinnamon and star anise.

30/08/2025

𝙑𝙀𝙂𝙀𝙏𝘼𝙍𝙄𝘼𝙉 𝘿𝙍𝙐𝙉𝙆𝙀𝙉 𝙉𝙊𝙊𝘿𝙇𝙀𝙎
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 8 oz rice noodles
• 1 block (14 oz) firm tofu, cubed
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 red chilies, finely chopped
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup chopped bok choy
• 1/2 cup Thai basil leaves
For the Sauce:
• 5 Tbsp soy sauce
• 2 Tbsp vegetarian oyster sauce
• 2 Tbsp dark soy sauce
• 1 Tbsp sugar
• 1 Tbsp lime juice

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

2. Mix the sauce ingredients in a bowl until the sugar is dissolved. Set aside.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove and set aside.

4. In the same skillet, add the remaining oil. Sauté garlic and chilies for 1 minute until fragrant.
Add the onion, bell pepper, and bok choy. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

5. Return the tofu to the skillet, followed by the cooked noodles. Pour the sauce ingredients into the skillet and toss everything together until evenly coated and heated through. Stir in the Thai basil leaves and cook for 1 minute until wilted. Remove from heat and serve immediately.

CCTO

30/08/2025

One-Pan Herb Roasted Chicken with Potatoes, Carrots & Mushrooms 🥔🥕🍄

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4 | Calories per Serving: ~640 kcal

📝 Ingredients

4 bone-in chicken thighs (or breasts) 🍗

4 medium potatoes, cubed 🥔

3 carrots, cut into chunks 🥕

200 g mushrooms, halved 🍄

3 tbsp olive oil 🫒

3 garlic cloves, minced 🧄

1 tsp paprika

1 tsp dried thyme 🌿

1 tsp dried rosemary

Salt & black pepper 🧂

Fresh parsley, chopped (for garnish) 🌿

👨‍🍳 Instructions

Preheat oven to 200°C (400°F). Place chicken, potatoes, carrots, and mushrooms on a baking tray. Drizzle with olive oil, add garlic, paprika, thyme, rosemary, salt, and pepper. Toss everything well and spread evenly. Roast for 40–45 minutes until chicken is golden and vegetables are tender. Garnish with fresh parsley and serve hot.

🔄 Notes & Variations

Add onions or bell peppers for extra flavor.

Swap chicken with turkey legs for variety.

A splash of lemon juice before serving brightens the dish.

30/08/2025

🌶️ Mutton Curry with Potatoes 🍖

📝 Ingredients:
Mutton – 500g (bone-in, cleaned)
Potatoes – 2 medium (peeled & halved)
Onions – 2 large (finely sliced)
Tomatoes – 2 medium (chopped)
Ginger-garlic paste – 1 tbsp
Green chilies – 2 (slit)
Yogurt – ¼ cup (whisked)
Red chili powder – 1½ tsp
Turmeric powder – ½ tsp
Coriander powder – 1½ tsp
Garam masala – 1 tsp
Whole spices – 1 bay leaf, 4 cloves, 2 green cardamom, 1-inch cinnamon
Mustard oil or ghee – 4 tbsp
Salt – to taste
Water – as needed
Coriander leaves – chopped (for garnish)

Procedure 👇🏻👇🏻👇🏻

1. Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.

2. Add sliced onions and sauté until golden brown.

3. Mix in ginger-garlic paste, sauté till raw smell disappears.

4. Add chopped tomatoes and cook till soft and oil starts separating.

5. Stir in turmeric, red chili, coriander powder, and salt. Mix well.

6. Add mutton and yogurt, cook on medium flame till mutton is sealed and coated well in masala (about 10–15 mins).

7. Toss in potatoes and green chilies, mix everything together.

8. Add 2 cups water (adjust as needed), cover and pressure cook for 4–5 whistles or till mutton is tender.

9. Finish with garam masala and simmer uncovered for 5 mins to thicken the curry.

10. Garnish with fresh coriander.

🍽️ Serving Suggestion:

Serve hot with steamed rice, jeera rice, or parathas for a hearty meal. Alhamdulillah, it’s comfort food at its best!