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Pork Belly Barbeque Skewers Recipe
Pork Belly Barbeque Skewers Recipe
by Lee Kum Kee

Give your favorite inihaw na liempo with an oriental twist when you try this easy yet delicious recipe by Lee Kum Kee! 



kusina ingredients 
  • 1 kg pork belly 
  • 1 cup soy sauce
  • ¼ cup Calamansi juice or lemon juice
  • ¼ cup brown or white sugar
  • ½ cup banana or tomato ketchup
  • ½ cup lemonade or beer (optional)
  • 1 tsp ground black pepper
  • 1 onion, finely chopped
  • 1 head garlic, peeled and minced
  • 20 bamboo skewers, soaked in water for 30 minutes
  • Lee Kum Kee Char Siu Barbecue Sauce for glazing
kusina instructions
1. Cut the pork into long thin slices, about 5 mm thick and 5 cm wide.

2. In a large bowl, combine the pork, soy sauce, garlic, onion, Calamansi juice, pepper, sugar, banana ketchup and the lemonade or beer (this tenderises and adds flavour to the pork). Cover and refrigerate for at least 30 minutes, turning occasionally.

3. Thread the pork strips onto the soaked bamboo skewers, reserving the marinade.

4. Cook the skewers over live charcoals, turning and basting with the reserved marinade every few minutes for about 10 minutes or until cooked through. You may glaze the top with Lee Kum Kee Char Siu Barbecue Sauce.



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Grilled Chicken Teriyaki Recipe
Grilled Chicken Teriyaki Recipe
by Lee Kum Kee

Plan your next outdoor get together with a recipe that everyone will surely love to pair with anything! Try this Grilled Chicken Teriyaki and don’t forget to bring your favorite Lee Kum Kee product to make your BBQ Grill moments a lot tastier! 



kusina ingredients 

  • 1 lb. chicken thighs, cut into serving pcs
  • 1 serving Homemade Teriyaki Sauce
  • 1 tbsp roasted sesame seeds
  • 1 tsp ground black pepper
  • ½ tsp Garlic powder
  • A pinch of salt

For Teriyaki Sauce:

  • 8 tbsp Lee Kum Kee soy sauce
  • 2 tbsp sake (rice wine) or sherry
  • 4 tbsp water
  • 1 tbsp brown sugar
  • 4 tbsp granulated white sugar
  • 1½ tsp minced garlic
  • 1½ tsp grated ginger

kusina instructions
1. Arrange the chicken in a mixing bowl. Pour the teriyaki sauce in the bowl and add garlic powder, salt, and ground black pepper. Mix well. Cover the mixing bowl. Marinate the chicken overnight. Make sure to place the chicken inside the refrigerator. 

2. Grill the chicken. You can use any type of grill. I am using a grill plate (on a stovetop). Grill one side of the chicken for 5 minutes and then flip it over and grill the other side for 5 minutes. 

3. Remove the skin from the chicken. Continue to grill both sides for 7 to 10 minutes per side or until the chicken is fully cooked. Make sure to baste the chicken with the leftover marinade every 3 minutes to keep it moist. 

4. Transfer to a serving plate. Sprinkle sesame seeds on top. Share and enjoy!

Teriyaki sauce:
1. Heat a saucepan.

2. Pour-in the Lee Kum Kee soy sauce, water, and rice wine. Stir.

3. Gradually add the white and brown sugars. Stir.

4. Add the garlic and ginger. Stir and then cook until the liquid starts boiling.

5. Turn the heat off. Stir to dissolve the sugar.

6. Let the mixture pass through a strainer to trap the garlic and ginger.

7. Let cool and set aside.




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Beef Kebab Recipe
Beef Kebab Recipe
by Lee Kum Kee

Take the flavors of this scrumptious Mediterranean dish up a notch with Lee Kum Kee Premium Soy Sauce! Try this recipe today:



kusina ingredients 
  • 1 lb beef tenderloin, cubed
  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • 2 tsps rice wine vinegar
  • 1 tbsp minced ginger
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp Lee Kum Kee Sesame Oil
  • 1 tsp granulated white sugar
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • A few dashes of salt and ground black pepper
kusina instructions
1. Make the beef tenderloin marinade by combining Lee Kum Kee Premium Soy Sauce, vinegar, ginger, garlic, Lee Kum Kee Sesame Oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.

2. Add the cubed beef tenderloin on the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.

3. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.

4. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender in the inside. Add more time if you want your beef well done, but it will be less tender.

5. Transfer to a serving plate. Serve with Saffron rice.



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Red and White Beef Burger Recipe
by Lee Kum Kee

Try a new baon recipe that your kids will love! The beef patties can be kept in the freezer for up to 2 weeks!



kusina ingredients 

  • 150 grms Minced Beef
  • 80 grms Onions
  • 3 tbsp Bread Crumbs
  • 1 tbsp Lee Kum Kee Chili Garlic Sauce
  • 1 tbsp Panda Brand Oyster Sauce
  • 1 tsp Butter
  • 1 cup Mayonnaise
  • 1 Tomato slice
  • 2 slices Mozzarella Cheese
  • 2 Cucumber Slices
  • 1 leaf Iceberg Lettuce
  • 1 Bun Roll
  • 1 Egg
  • Salt and Pepper to taste

kusina instructions
1. Mix the minced beef, onions, egg, butter, bread crumbs and salt and pepper in a bowl. Combine everything evenly.

2. Form the mixture into a patty and place inside the chiller for 2-3 hours.

3. Take out the mixture, grill both sides of the patty medium well (about 3-4 minutes). Turn off the heat and place the cheese on top of the patty.

4. Cut the bun into half and toast in a pan with a bit of butter.

5. Mix Panda Brand Oyster Sauce, Lee Kum Kee Chili Garlic Sauce and mayo together and spread the sauce on the bun.

6. Place the grilled burger on to the bun, put in the sliced tomato and cucumber and add the iceberg lettuce. Add more sauce. Enjoy!




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Chicken and Chorizo Jambalaya Recipe
Chicken and Chorizo Jambalaya Recipe
by Chefs Classics

Special family dinners are the perfect opportunity to try out a new recipe. Try serving the Chicken and Chorizo Jambalaya tonight.



kusina ingredients 
  • 400 grms chicken filet, cut into smaller size
  • 2 pcs Spanish chorizo, sliced
  • 6 cups long grain rice, washed
  • 6 cups of chicken stock
  • 2 tbsp of tomato paste
  • 1 tbsp olive oil
  • ½ tsp of paprika
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Chopped parsley
kusina instructions
1. Heat Chef's Classics Caper Detachable Frypan. Add in olive oil, garlic and onion.

2. Saute for 3 minutes or until onion caramelizes and changes color. Add in tomato paste, chicken and bell peppers. Cook for another five minutes.

3. Stir in rice and chicken stock. Bring to boil and then simmer until rice is cooked.

4. Add the chorizo, and half of the parsley.

5. Simmer for 5 more minutes, until the chicken is cooked with no pink remaining.

6. You may reheat inside the oven before serving for 3 minutes. Just remove frypan's handle and serve hot!




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Grilled Chicken and Pineapple Sandwiches Recipe
Grilled Chicken and Pineapple Sandwiches Recipe
by Chefs Classics

Whether you're abstaining from red meat or choosing to eat healthier, this grilled chicken and pineapple sandwiches are for you. Flavor and texture need not to be sacrificed!



kusina ingredients 
  • 4 medium skinless chicken breast filet
  • ¼ cup lime juice
  • 4 slices fresh pineapple
  • 4 pcs whole wheat buns
  • 4 large leaves of iceberg lettuce
  • 3 tbsp of olive oil
  • Salt and pepper to taste
  • Mayonnaise
kusina instructions
1. Heat the Chefs Classics Fennel Grill Pan and brush with olive oil. Grill the chicken breast. Sprinkle the chicken evenly with salt and pepper. Grill for about 5 to 6 minutes on each side or until done while brushing occasionally with lime juice. Set aside.

2. Grill the pineapple for 2 to 3 minutes on each sides or until browned. Set aside.

3. Spread mayonnaise on bottom halves of buns. Top each with 1 chicken breast, 1 pineapple slice, 1 iceberg lettuce and 1 bun top.





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Lumpiang Shanghai Recipe
Lumpiang Shanghai Recipe
by Chefs Classics

No Pinoy fiesta is complete without this crispy fried goodness. This week, we will learn how to cook Lumpiang Shanghai.



kusina ingredients 

  • 500 grms ground lean pork or any meat you prefer
  • 1 medium-sized carrots, shredded
  • 1 medium-sized white onion, finely chopped
  • 1 tsp of flour (optional)
  • 1 tsp of salt
  • 2 eggs
  • 50 pcs of spring roll wrapper
  • 3 to 6 cups of cooking oil
  • Salt to taste

kusina instructions
1. Combine all of the ground meat, carrots, salt, pepper, eggs, flour and white onion. Mix well.

2. Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.

3. Spoon about 1 tbsp of meat mixture and wrap using the lumpia wrapper. Gently tap each side with water to enclose the lumpia forming a log that is approximately 2 inches long.

4. Heat Chef's Classics Lavender Frypan and add in cooking oil. Make sure oil is hot enough but not smoking. Deep fry lumpia in batches to medium heat only.

5. Remove from the frypan and let the excess oil drip.




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Pinakbet Recipe
Pinakbet Recipe
by Chefs Classics

We heard that pinakbet is one of President Duterte's favorite dishes so we decided to share with you our yummy recipe!


kusina ingredients 

  • 1 large eggplant, sliced
  • 1 medium-sized ampalaya, sliced
  • ½ medium-sized squash, cubes
  • 6 to 8 pcs okra, sliced
  • 6 to 8 pcs string beans, cut in 3 inches length
  • 2 pcs of ripe tomatoes, sliced
  • 3 cloves of garlic, minced
  • 3 tbsp of shrimp paste or bagoong Oil for sauteing
  • 1 cup of pork, sliced (optional only)
  • 1 small onion, chopped
  • small pc of ginger
  • cooked and sliced Bagnet for toppings

kusina instructions
1. Heat Chef's Classics Hibiscus wok and add in cooking oil.

2. When oil is hot, saute onion, garlic, tomatoes and onion.

3. Add in pork and cook until color changes to light brown.

4. Add in the shrimp paste or bagoong isda.

5. Add in squash and cook for 5 minutes or until fork tender.

6. Add in the rest of the vegetables, okra, string beans, eggplant and ampalaya. Simmer for four more minutes. Do not overcook the vegetables.

7. Put slices of leftover Bagnet on top of the Pinakbet. Serve with steamed rice.