Marion’s Kitchen Filipino recipes | Marion's Kitchen

Cheese recipes: making everything better since well, cheese was invented

Marion Grasby — Wed, 02 Aug 2023 00:24:06 +0000

The post Cheese recipes: making everything better since well, cheese was invented appeared first on Marion's Kitchen.

Filipino Spaghetti

Marion Grasby — Thu, 22 Dec 2022 06:12:23 +0000

The post Filipino Spaghetti appeared first on Marion's Kitchen.

My new cookbook, Just as Delicious, is here!

Marion Grasby — Thu, 04 Aug 2022 23:20:38 +0000

My new cookbook, Just as Delicious, is here!

It’s LANDED and ready to pre-order. Cue happy dance!

Can I get a whoop whoop: my new cookbook is here! Yep, Just as Delicious has landed and is comin’ in hot. I am BEYOND excited. Full of page after page of my favourite food, it’s the companion cookbook to Always Delicious, but TBH it’s also worthy of standalone status in its own right. So what’s it all about? What recipes can you expect? How can you get your mitts on the magic? Read all about it… or watch the teaser vid below!

Just as Delicious: from concept to cookbook

The origin story for Just as Delicious is a simple one: I had so many recipes I wanted to share with you guys… and I ran out of room in my last cookbook! When I wrote Always Delicious (my first cookbook in YEARS), I set out to capture what you love most about my food and lifestyle channels: the tips, techniques and, most importantly, recipes that work. But it felt like only a small slice of the pie. And you can never have too much pie, amirite?

So here we are with Just as Delicious. Even more of the things you love, as well as the delightful details I believe make cooking and eating so joyful. Because for me, the point is not just what ends up on your plate. It’s about that smug little smile to yourself as you flip your flaky handmade roti in the pan. It’s about the soul-tingling joy in splashing foaming butter over the glorious crust of a thick-cut steak. And surely you’re doing a happy dance when that first piece of crispy fried chicken emerges from the hot oil. There is SO MUCH beauty in the process of cooking and that’s what I hope to share with you all.

I mean… just LOOK at them.

What to expect

First off: epic recipes, plus I’ve also got dishes in there that make use of essential (life) skills. And yes, while paying your bills on time and making your own bed are totally necessary life-admin fodder, I’m much more interested in knowing how to make the juiciest roast chicken or the ultimate gyoza.

In Just as Delicious, you’ll find the core techniques I come back to time and again. And throughout the book I’ve scattered QR codes that take you to exclusive video tips, as well as visual step-by-step guides. At the heart of it all is the ‘why’. Showing why something works, or why an ingredient is important gives you so much more than just a recipe. My hope is that it makes you celebrate the beautiful details and brings you more joy in the food you cook every day.

Just as Delicious: chapter by chapter

You can find out all about Just as Delicious (including how to secure your very own copy!) right here on my site – you won’t find it in bookstores or anywhere else. To whet your appetite, here’s a little teaser…

Poach, steam, sear, roast

The treatment of your ingredients is key to amping up the flavour. In this chapter you’ll find the best ever roast potatoes, melt-in-your-mouth steak and silky-smooth poached eggs, just to name a few. Rejoice!

Broths and braises

Warming and fragrant, satisfying and substantial, these are the recipes I treasure, both for their rich and rewarding flavours, and their soul-healing properties.

Crispy crunchy things

If snap, crackle and crunch mean anything to you, then this is the chapter you need. From fried chicken to cornflake prawns and potato pancakes, expect savoury perfection on every page.

Stir-fry, but make it good

All my tricks, techniques and knockout recipes to ensure you end up with a bowl of good stuff, rather than a sad, sweaty mess.

Whole lotta spice

Exactly what it says on the tin. Plus I’ve thrown in some unexpected surprises here too! (Hello, Sichuan peppercorn ice-cream.)

Bake me happy

In this chapter, you’ll find everything from friend-making breads to showstopper desserts. It’s a goodie!

Make it really fast

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen

The ultimate guide to different types of peppercorn

Let’s talk about makrut lime leaves

So you want to make the best bolognese sauce in the history of the universe

What oil to use in your wok?

The post My new cookbook, Just as Delicious, is here! appeared first on Marion's Kitchen.

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

Marion Grasby — Mon, 27 Jun 2022 09:35:20 +0000

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

Previous slide

Next slide

WATCH THIS RECIPE

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

Notes:

– Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

Tags:

Beef • Braises • Comfort food • Curries • Dinner • Filipino cuisine • How-to • Make ahead meals • One-pot • Slow-cooked • Slow-cooker

APPEARS IN THESE

Collections

What our customers say

4.9

4.9 out of 5 stars (based on 7 reviews)

Excellent86%

Very good14%

Average0%

Poor0%

Terrible0%

Pacifica O

2023-06-29

Exceptional!

You’re the most amazing chef! You can practically cook any dish and they’re all looking delicious!

Melissa

2023-03-21

Absolute Comfort Food!!!!

This dish was absolutely delicious, I had to change the peanut butter to cashew butter due to allergies, and changed the beef to lamb shanks. Absolutely perfect dish, kept getting better every single day reheating it. Absolutely moorish. Thank you!

Craig

2023-03-17

Out of this world!

Marion dish was ‘other-worldly’. The depth of flavor made me savor each spoon and bite. The flavors took me a journey, the peanut butter, beef, fish sauce and vinegar on their own can be pungent flavors but they were actually layered – like she’d say “made friends”. Thoroughly enjoyed this!

Popular on Marion's Kitchen

Thai three-flavoured salmon

Thai Crab Fried Rice

Spicy Beef & Coconut Stir-fry

Asian Breakfast Skillet

The post Slow-cooker Filipino Beef & Peanut Stew (Kare Kare) appeared first on Marion's Kitchen.

One Pot Chinese Soy Sauce Chicken

Marion Grasby — Thu, 17 Feb 2022 05:30:10 +0000

One Pot Chinese Soy Sauce Chicken

Previous slide

Next slide

WATCH THIS RECIPE

One Pot Chinese Soy Sauce Chicken

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Heat a clay pot, casserole dish or medium saucepan over high heat. Add the oil. When hot, add the chicken skin side down (do this in batches if you need). Allow the chicken to sear for 3-4 minutes or until golden. Then turn the pieces over.

Add the garlic and ginger, then toss with the chicken pieces until well mixed. Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and 2 cups of water (or enough water to almost cover the chicken pieces). Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces over every now and again, for 30 minutes (uncovered).

Add the eggs to the claypot, along with the tofu. Gently mix everything together until well coasted, taking care not to break up the eggs or tofu. Cover with a lid, then simmer for another 5 minutes to allow the eggs and tofu to soak up a little sauce. Remove from heat and scatter with spring onion. Serve with steamed rice.

Tags:

Best-ever chicken recipes • Braises • Chicken • Chinese cuisine • Comfort food • Dinner • Easy weeknight dinners • Eggs • Family favourites • Filipino cuisine • How-to • Kid-friendly • Make ahead meals • One-pot • Taiwanese cuisine • Thai cuisine

APPEARS IN THESE

Collections

What our customers say

5.0

5.0 out of 5 stars (based on 1 review)

Excellent100%

Very good0%

Average0%

Poor0%

Terrible0%

Alison

2023-04-20

So Good

Easy to do and so delicious

Popular on Marion's Kitchen

Deep Fried Ice Cream

How to make XO Sauce

Japanese Chicken Curry Udon

Sichuan and Shiitake Beef Wellington

The post One Pot Chinese Soy Sauce Chicken appeared first on Marion's Kitchen.

Pineapple Pork Adobo

Marion Grasby — Mon, 16 Aug 2021 04:10:15 +0000

Pineapple Pork Adobo

Previous slide

Next slide

All good things to those who wait… and I promise this one is worth it! Succulent, juicy pork in a rich, glossy sauce, set off with pops of fresh, charred pineapple. This one pulls out all the stops!

WATCH THIS RECIPE

PINEAPPLE PORK ADOBO

PREP TIME

15 minutes + 30 minutes marinating

COOK TIME

2 hour 15 minutes

SERVES

4

Ingredients

¾ cup apple cider vinegar

1/3 cup light soy sauce

3 tbsp brown sugar

¼ tsp ground black pepper

1 tbsp finely grated ginger

6 garlic cloves, finely chopped

800g (1.7 lb) pork belly, skinless, cut into roughly 4cm (1.5”) squares

3 tbsp vegetable oil

1 brown onion, halved, sliced

1 long red chilli, finely sliced

4 bay leaves

½ pineapple, skin removed, sliced

¼ cup sliced spring onion (scallions), to serve

Steps

Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the pork in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes.

Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove pork from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the pork to a plate and set aside.

Place the pan back on medium-high heat and add another tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring, for about 5 minutes or until the onions have coloured and are soft. Add the remaining garlic and chilli and cook for another minute. Add the pork, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 90 minutes.

Meanwhile, in another pan, add the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk (you may need to do this in batches).

Transfer pork and pineapple pieces to a large bowl or platter.

Place the sauce over medium-high heat and simmer for 5-10 minutes to thicken slightly. Pour sauce over pork and scatter over the spring onion.

Tags:

Family favourites • Filipino cuisine • Pork • Pork belly • Weekend meals

APPEARS IN THESE

Collections

What our customers say

4.8

4.8 out of 5 stars (based on 6 reviews)

Excellent83%

Very good17%

Average0%

Poor0%

Terrible0%

Kayti

2023-07-24

Tasty but recipe missing a few steps for someone new to these ingridents

So. I think this is likely because I have never cooked pork belly, but here’s a few of my issues:

I measured my pork belly into the 4cm cubes. When cooked the almost spread and we giant. Much bigger than the photos. When caramelizing, the recommended heat was too hot and it burned quickly because of the marinade. I adjusted the temp for the second batch and got a much better result. It doesn’t suggest size of the pineapple slices. I used a fresh pineapple so I didn’t get the pretty half moon shapes and I felt like the pineapple pieces were too small for the somewhat gigantic pieces of pork, but perhaps using a precored or canned pineapple would be better. I left the seeds in the Chilis as I assume it’s up to the reader to determine spice level, and maybe I just didn’t have the right kind of pepper but I would have liked a bit more heat.

Made it with coconut rice and it was pretty good. Pork belly is only recently become able to be purchased at larger grocery stores here so I might revisit this once I have a bit more practice

Mary

2022-12-19

Grilled Pineapple Pork - PERFECT

Absolutely delicious! This is so easy to make, fantastic family meal or company. I made coconut rice to go with it and steamed broccoli.

2022-10-10

Perfect adobo! Family favourite dish now!

Love this combination, taste amazing together! We double the pineapple as it’s soooo good together every bite!

Popular on Marion's Kitchen

Mum’s Very Spicy Thai Green Curry

One-Tray Steamed Soy & Ginger Salmon

Hot & Numbing Bombe Alaska

Claypot Chicken Rice

The post Pineapple Pork Adobo appeared first on Marion's Kitchen.

Filipino Pork Adobo

Marion Grasby — Thu, 05 Aug 2021 08:58:10 +0000

Filipino Pork Adobo

Previous slide

Next slide

Grab your spoon – it’s all you’re going to need for this truly tender pork dinner. Tangy yet creamy, it’s a delight for the senses.

WATCH THIS RECIPE

FILIPINO PORK ADOBO

PREP TIME

10 minutes + marinating

COOK TIME

1 hour 30 minutes

SERVES

6

Ingredients

1/3 cup coconut vinegar

1/3 cup light soy sauce

4 fresh or dried bay leaves

1/2 tsp black peppercorns

1 kg (2.2 lb) pork scotch fillet steaks, cut into 4cm pieces (you can also use pork belly here)

2 tbsp peanut oil

1 onion, cut into thin wedges

6 garlic cloves, finely chopped

¼ tsp chilli flakes

270ml (9.1 fl oz) can coconut cream

1 tbsp brown sugar

1 long red chilli, thinly sliced

2 spring onions (scallions), thinly sliced

steamed rice, to serve (click here to see my recipe for how to cook rice)

Steps

Combine the pork, vinegar, soy sauce, bay leaves and peppercorns in a large glass or ceramic bowl. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.

Drain the pork, reserving the marinade. Pat the pork dry with paper towel. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Cook the pork, in batches, for about 3-4 minutes or until golden brown. Transfer to a plate and set aside.

Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil if you don’t have at least a tablespoon of fat in the bottom of the pan. Add the onion, garlic and chilli flakes. Season with a pinch of salt. Turn the heat to medium and cook, stirring, for 3-4 minutes until the onion softens. Add the pork, reserved marinade and 1 cup of water. Cover. Reduce heat to low and simmer for 30 minutes.

Add the brown sugar and coconut cream and cook, uncovered for a further 45 minutes-1 hour or until the pork is very tender and the liquid reduced.

Scatter over the spring onion and fresh chilli and serve with steamed rice.

Tags:

Curries • Filipino cuisine • Pork • Slow-cooked • Weekend meals

APPEARS IN THESE

Collections

What our customers say

5.0

5.0 out of 5 stars (based on 9 reviews)

Excellent100%

Very good0%

Average0%

Poor0%

Terrible0%

Ken R

2023-05-16

Mom's is best but Marion's is like Wow oh Wow

Okay we all know there’s nothing like mom’s pork adobo. But mom isn’t here with me right now and this recipe is so so very good. Simple and you prolly have all the ingredients in your pantry. I’ve used country style spare ribs and pork belly with yummy results. Okay I know this is not totally authentic but I do substitute cauliflower rice for white rice to keep a check on the evil carbs. But if I’m indulging I’m totally Zojirushi machine white rice making.

Barbara

2023-03-17

Fantastic and tweaked to cook in half the time

I halved this recipe and was in a hurry. I used a meat velveting process by adding about half a teaspoon of bicarbonate of Soda and a teaspoon of cornflour to the marinade. That cut down the cooking process so much. I also don’t have a wonderful relationship with rice so added about 3 cups of frozen green beans for extra bulk when I added the cooked pork. Stir fried for about 5 mins to cook beans then added sugar and coconut milk and cooked for another 5 mins. Wow, amazing!

Greg

2023-02-23

One of the Best

What an amazing dish……only took the one serving to be come a favorite of everybody’s that I have cooked this for. Great flavors….restaurant quality meal.

Popular on Marion's Kitchen

Garlic Shrimp Hokkien Noodles

Fried Nori Chicken

Spicy Tuna Fried Rice

Vietnamese Lemongrass & Garlic Marinade

The post Filipino Pork Adobo appeared first on Marion's Kitchen.

One Pan Filipino ‘Pancit Bihon’ Noodles

Marion Grasby — Tue, 03 Aug 2021 10:40:06 +0000

One Pan Filipino ‘Pancit Bihon’ Noodles

Previous slide

Next slide

My version of Filipino pancit bihon noodles is so full of savoury deliciousness, you’ll want to make it again and again. Especially because it’s all done in one pan – you don’t even have to cook the noodles separately!

WATCH THIS RECIPE

ONE PAN FILIPINO ‘PANCIT BIHON’ NOODLES

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

150g (5 oz) pork belly, skin remove and thinly sliced

200g (7 oz) chicken thigh, cut into bite-sized pieces

3 garlic cloves, finely chopped

1 onion, finely chopped

1 cup shredded carrot

½ cup finely sliced Chinese cabbage (also called wombok or Napa cabbage)

50g (1.7 oz) snow peas

2 cups chicken stock

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp sugar

180g (6 oz) dried vermicelli rice noodles (bihon noodles)

freshly ground black pepper

2 spring onions (scallions), sliced

lime wedges to serve

Steps

Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through. Use a slotted spoon to transfer the pork and chicken to a plate (leave the fat behind in the pan).

Add the garlic and onion to the same frying pan. Stir-fry over high heat for half a minute. Then add the carrot, cabbage and snow peas. Stir-fry for another minute. Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Stir to combine. Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. Add the pork and chicken back into the pan along with a pinch of pepper and the spring onions. Toss until combined. Divide among serving bowls. Serve with a lime wedge on the side.

Tags:

30-minute meals • Dinner • Easy weeknight dinners • Family favourites • Filipino cuisine • Lunch • Noodles • One-pan • Pork • Pork belly

APPEARS IN THESE

Collections

What our customers say

5.0

5.0 out of 5 stars (based on 17 reviews)

Excellent100%

Very good0%

Average0%

Poor0%

Terrible0%

Karen

2024-03-25

Yum!!!

I love this recipe! I make a big batch as it tastes even better for brunch or lunch the next day ( brunch because I can’t wait for lunch!!) So easy to make x

Kat

2023-09-21

One of the best pancit recipes

I am Filipino and your pancit recipe is one of the best recipes that I’ve tried.

Nancy

2023-06-29

Fantastic recipes, this is such a great one

What a fantastic meal and so very easy! The family loved it! Thank you for this wonderful recipe. Love your recipes

Popular on Marion's Kitchen

Sichuan Pepper Beef & Broccoli Noodles

Spicy Chicken Cutlets

Thai Green Curry Chicken Noodles

Noodle-wrapped Prawns & Porkballs

The post One Pan Filipino ‘Pancit Bihon’ Noodles appeared first on Marion's Kitchen.

Chicken Adobo

Marion Grasby — Tue, 27 Jul 2021 14:35:09 +0000

Chicken Adobo

Previous slide

Next slide

All the ingredients for my version of this standout Filipino dish are simple, pantry staples, which I love. It’s sweet, sticky and tangy, and tastes even better if you can squeeze in an overnight marinating session.

WATCH THIS RECIPE

CHICKEN ADOBO

PREP TIME

5 minutes + 30 minutes marinating

COOK TIME

1 hour 10 minutes

SERVES

4

Ingredients

8 chicken drumsticks

¾ cup apple cider vinegar

1/3 cup light soy sauce

3 tbsp brown sugar

¼ tsp ground black pepper

1 tbsp finely grated ginger

6 garlic cloves, finely chopped

2 tbsp vegetable oil

1 brown onion, halved and sliced

1 long red chilli, finely sliced

4 bay leaves

¼ cup sliced spring onion (scallions)

sea salt

Steps

Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the chicken in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes.

Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove chicken from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the chicken to a plate and set aside.

Place the pan back on medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring for about 5 minutes or until the onions have coloured and are soft. Add the garlic and chilli and cook for another minute. Add the chicken pieces, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 30 minutes. Transfer chicken pieces to a large bowl or platter. Place sauce over medium-high heat and simmer for 15 minutes to thicken slightly. Pour sauce over chicken pieces and scatter over the spring onion.

Tags:

Chicken • Drumsticks • Filipino cuisine

APPEARS IN THESE

Collections

What our customers say

5.0

5.0 out of 5 stars (based on 9 reviews)

Excellent100%

Very good0%

Average0%

Poor0%

Terrible0%

Joyce

2023-11-27

Simply Outstanding

I have recently been gifted the recipe book, this was the first dish I have tried to cook… simply outstanding!! Can’t wait to try something else.

Sheila L

2023-10-25

Amazingly Flavourful Dinner

Delicious new dins. Filipino chicken adobo from one of my favourite cooks – Thai / Aussie girl Marion. Was a bit concerned about all that vinegar. Needed have been, as it mellowed completely with cooking. Made it with thighs, as thighs are my number one chicken choice. Doubled the recipe so leftovers for another day. Yum yum yum!

Theresa

2023-06-30

Amazing, never had a dish like it before!

My husband and I have made this a few times now and every time it is equally delicious! So easy to make too. Yes, it takes a bit longer than some other recipes to cook but you can do other things like it’s simmering away. I can’t wait to make this for relatives! The flavour is wonderful and chicken is so tender.