Cozy Anime Kitchen

Spicy Korean Pork Bulgogi (Dwaeji Bulgogi)

**Ingredients:**

1. 500 g thinly sliced pork
2. 2 tablespoons gochujang
3. 2 tablespoons soy sauce
4. 1 tablespoon sesame oil
5. 1 tablespoon sugar
6. 4 cloves garlic, finely minced
7. 1 medium onion, sliced
8. 2 stalks green onions, chopped
9. 1 tablespoon sesame seeds
10. 1 tablespoon cooking oil
11. Steamed white rice, for serving
12. Lettuce and kimchi, for serving

👩‍🍳 Step-by-Step:

1. Prepare the thinly sliced pork and set it aside.

2. In a clear bowl, add the gochujang, soy sauce, sesame oil, sugar, and minced garlic.

3. Mix the marinade ingredients until smooth and well combined.

4. Add the thinly sliced pork to the marinade.

5. Mix thoroughly until every piece of pork is evenly coated. Let it marinate for at least 15–30 minutes.

6. Heat cooking oil in a frying pan over medium-high heat.

7. Add the marinated pork to the hot pan and cook until the pork is fully cooked, tender, and slightly caramelized.

8. Add the sliced onion and chopped green onions. Stir-fry until the vegetables are tender and the pork becomes glossy.

9. Transfer the cooked bulgogi to an oblong white serving plate.

10. Sprinkle sesame seeds over the top for a beautiful finishing touch.

11. Serve hot with steamed white rice, lettuce, and kimchi.

12. Enjoy the Spicy Korean Pork Bulgogi with your family

18 hours ago | [YT] | 1

Cozy Anime Kitchen

🥥 Ginataang Langka

Ingredients:
2 cups young jackfruit (langka), peeled, cleaned, and sliced
2 cups fresh coconut milk (gata)
4 cloves garlic, chopped
1 medium onion, sliced
4–6 pieces siling labuyo, sliced
2 tablespoons cooking oil
1/2 cup water, if needed
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper

🍳 STEP-BY-STEP
1. Peel, clean, and slice the young jackfruit into small pieces.
2. Wash the sliced jackfruit thoroughly with clean water and drain.
3. Grate the mature coconut and squeeze the grated coconut to extract fresh coconut milk.
4. Heat the cooking oil in a traditional cooking pot over medium heat.
5. Sauté the chopped garlic and sliced onion until fragrant.
6. Add the sliced young jackfruit and stir well.
7. Pour in the fresh coconut milk and gently stir.
8. Add the sliced siling labuyo, salt, and black pepper.
9. Cover and simmer over low heat until the jackfruit becomes tender.
10. Stir occasionally to prevent the coconut milk from sticking to the bottom.
11. Taste and adjust the seasoning if needed.
12. Continue cooking until the sauce becomes creamy and the jackfruit is tender.
13. Turn off the heat and let it rest for a few minutes.
14. Serve the Ginataang Langka warm with freshly cooked white rice

2 days ago | [YT] | 1

Cozy Anime Kitchen

🌿 PINAKBET TAGALOG

**INGREDIENTS**

1. 1 small squash, cut into chunks
2. 2 eggplants, sliced
3. 6–8 pieces okra
4. 1 cup sitaw (yardlong beans), cut into pieces
5. 1 small ampalaya, sliced
6. 2 ripe tomatoes, chopped
7. 1 medium onion, sliced
8. 4 cloves garlic, minced
9. 2 tablespoons bagoong alamang
10. 1 cup water
11. 1 tablespoon cooking oil
12. Salt and pepper, to taste
13. Steamed white rice, for serving

🍲 **STEP-BY-STEP**

1. Wash all the fresh vegetables thoroughly.
2. Cut the squash, eggplant, okra, sitaw, and ampalaya into bite-sized pieces.
3. Heat a little cooking oil in a pot over a traditional wood-fired stove.
4. Sauté the garlic, onion, and tomatoes until fragrant and softened.
5. Add the water and bring it to a gentle simmer.
6. Add the squash first and cook for a few minutes.
7. Add the eggplant, okra, sitaw, and ampalaya.
8. Add the bagoong alamang and gently mix everything together.
9. Cover and simmer until the vegetables are tender but still colorful and slightly firm.
10. Taste and adjust with a little salt and pepper if needed.
11. Transfer the Pinakbet to a serving dish.
12. Serve hot with freshly steamed white rice.
13. Enjoy the homemade Pinakbet with family under the mango tree. 🌿🍚❤️

4 days ago | [YT] | 1

Cozy Anime Kitchen

🍆 1. TORTANG TALONG

INGREDIENTS:

1. 3–4 eggplants
2. 2–3 eggs
3. 1 small onion, finely chopped
4. Salt, to taste
5. Cooking oil

STEPS:

1. Roast the eggplants over a traditional wood fire until the skin is charred and the inside is tender.
2. Let them cool slightly, then carefully peel off the charred skin.
3. Flatten each eggplant gently with a fork.
4. Beat the eggs in a bowl and add chopped onion and a little salt.
5. Dip each flattened eggplant into the beaten egg mixture.
6. Heat cooking oil in a pan over the traditional firewood stove.
7. Fry the eggplant until golden brown on one side.
8. Carefully flip and fry the other side until golden and cooked through.
9. Serve warm.

🍅 2. ENSALADANG TALONG

INGREDIENTS:

1. 2–3 eggplants
2. 2 ripe tomatoes
3. 1 small onion
4. 2 tablespoons vinegar
5. Salt, to taste
6. 1 teaspoon sugar, optional

STEPS:

1. Roast the eggplants over the traditional wood fire until tender and lightly charred.
2. Peel off the charred skin and let the eggplant cool.
3. Cut or gently mash the eggplant into bite-sized pieces.
4. Chop the ripe tomatoes and onion.
5. Place the eggplant, tomatoes, and onion in a bowl.
6. Add vinegar and a little salt.
7. Add sugar if desired.
8. Mix everything gently until well combined.
9. Serve fresh.

🥚 3. EGGPLANT WITH TOMATO & SALTED EGG

INGREDIENTS:

1. 2–3 eggplants
2. 2 ripe tomatoes
3. 2 salted eggs
4. 1 small onion
5. 1 tablespoon cooking oil
6. Salt, if needed
7. Black pepper, optional

STEPS:

1. Wash and slice the eggplants into bite-sized pieces.
2. Chop the ripe tomatoes and onion.
3. Peel and slice the salted eggs.
4. Heat cooking oil in a pan over the traditional firewood stove.
5. Sauté the onion until slightly softened.
6. Add the tomatoes and cook until soft and juicy.
7. Add the eggplant and stir gently.
8. Continue cooking until the eggplant becomes tender.
9. Add the sliced salted eggs and gently mix.
10. Taste and add salt only if needed.
11. Cook for another minute, then serve warm.

4 days ago | [YT] | 1

Cozy Anime Kitchen

🐟 INIHAW NA TILAPIA
🥬 Ingredients
For the Grilled Tilapia:
2 whole tilapia, cleaned and gutted
2 medium tomatoes, diced
1 medium onion, diced
1 small piece ginger, finely diced
1–2 tablespoons soy sauce
Salt, to taste
Black pepper, to taste
Charcoal
Water, for washing the fish
For the Dipping Sauce:
Soy sauce
3–4 calamansi, halved
chili (optional)
🔥 How to Cook
1. Clean the tilapia thoroughly. Remove the gills and entrails, then wash well.
2. Rub salt and black pepper inside and outside of each fish.
3. In a bowl, combine the diced tomatoes, onions, and ginger.
4. Add a little soy sauce and mix well.
5. Spoon the tomato, onion, and ginger mixture into the belly cavity of each tilapia. Do not overstuff.
6. Build a simple outdoor ihawan using large stones and charcoal.
7. Light the charcoal and fan it until it becomes hot and glowing.
8. Place a metal grill over the hot charcoal.
9. Place the stuffed tilapia directly on the grill.
10. Grill until the first side becomes golden-brown with lightly charred grill marks.
11. Carefully turn the fish and grill the other side until golden-brown, cooked through, and flaky.
12. Remove the grilled tilapia from the grill and place it on a serving plate.
13. For the dipping sauce, pour soy sauce into a small bowl.
14. Squeeze fresh calamansi into the soy sauce and mix.
15. Serve the hot grilled tilapia with steamed white rice and the soy sauce-calamansi dip.
16. Enjoy the meal together with family! ❤️🇵🇭

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6 days ago | [YT] | 0

Cozy Anime Kitchen

🥥 GINATAANG KALABASA AT SITAW
INGREDIENTS
* 1 medium-sized kalabasa, peeled and cut into cubes
* 1–2 cups sitaw, cut into pieces
* 2 cups fresh coconut milk (gata)
* 4 cloves garlic, minced
* 1 medium onion, sliced
* 1–2 tablespoons cooking oil
* 1–2 pieces siling haba, optional
* 1–2 tablespoons fish sauce (patis)
* Salt and pepper to taste
* 1 cup water, as needed
STEP-BY-STEP
1. Pick fresh kalabasa and sitaw from the farm.
2. Peel and cut the kalabasa into small square pieces.
3. Cut the sitaw into bite-sized pieces.
4. Wash the vegetables thoroughly.
5. Grate the fresh coconut.
6. Add water to the grated coconut and squeeze to extract the fresh coconut milk.
7. Heat cooking oil in a pot.
8. Sauté the garlic and onion until fragrant.
9. Add the kalabasa and gently stir.
10. Pour in the fresh coconut milk.
11. Add fish sauce, salt, and pepper.
12. Let the kalabasa simmer until it starts to become tender.
13. Add the sitaw and siling haba.
14. Gently stir and continue cooking until the vegetables are tender.
15. Taste and adjust the seasoning.
16. Turn off the heat once the sauce is creamy and the vegetables are cooked.
17. Serve hot with freshly cooked rice.
18. Enjoy with family under the tree!

1 week ago | [YT] | 1

Cozy Anime Kitchen

🌿 Ingredients
Dried gabi (taro) leaves – about 2–3 cups
Fresh mature coconut – 2–3 pcs
Water – as needed for extracting coconut milk
Pork belly – 250–300 g, sliced (optional)
Bagoong alamang – 2–3 tbsp
Garlic – 4 cloves, minced
Onion – 1 medium, chopped
Ginger – 1 thumb-sized piece, sliced
Siling labuyo – 5–8 pcs, whole or sliced
Fish sauce or salt – to taste
Cooking oil – 1–2 tbsp
🍃 Step-by-Step

1. Dry the Gabi Leaves
Wipe fresh whole gabi leaves clean with a damp cloth. Do not wash them before sun-drying. Lay them flat in a single layer on a clean tray and sun-dry for 1–3 days, flipping them regularly until completely crisp and brittle.

2. Prepare the Coconut Milk
Grate mature coconut meat using a traditional coconut grater. Add a small amount of water to the grated coconut and squeeze firmly to extract the creamy coconut milk. Set aside.

3. Wash and Rehydrate the Dried Leaves
Wash the dried gabi leaves and rehydrate them with water until they become soft.

4. Blanch the Leaves
Quickly blanch the rehydrated leaves in boiling water for about 3 minutes. Drain well. The leaves should now be soft, wet, and dark green.

5. Prepare the Aromatics
Mince the garlic, chop the onion, and slice the ginger. Prepare the siling labuyo.

6. Start the Fire
Light the firewood in the traditional wood-fired Filipino stove and place a deep cooking pot over the fire.

7. Sauté the Aromatics
Heat a little oil. Sauté the garlic, onion, and ginger until fragrant.

8. Add the Pork and Bagoong
Add the sliced pork belly and cook until lightly browned. Add the bagoong alamang and cook for a few minutes.

9. Add the Thin Coconut Milk
Pour in the thinner coconut milk and bring it to a gentle simmer.

10. Add the Siling Labuyo
Add the fresh siling labuyo according to your preferred level of spiciness.

11. Add the Gabi Leaves
Place the rehydrated and blanched gabi leaves on top of the coconut milk. Do not stir. Gently push the leaves down so they become submerged in the liquid.

12. Simmer Slowly
Cover the pot and simmer over low to medium heat for about 15–20 minutes. Avoid stirring during this stage.

13. Add the Thick Coconut Cream
Pour in the remaining thick coconut cream.

14. Season
Add fish sauce or salt to taste.

15. Cook Until Thick and Creamy
Simmer uncovered until the sauce becomes thick and creamy and the coconut oil naturally begins to separate (nagmamantika).

16. Serve Hot
Scoop the finished Laing into a serving bowl and enjoy with freshly cooked white rice. 🍚🌿🥥🔥

Important: Raw taro/gabi leaves contain irritating calcium oxalate crystals, so they should not be eaten raw. Proper cooking is important.

1 week ago (edited) | [YT] | 3

Cozy Anime Kitchen

🐚 GINATAANG KUHOL

INGREDIENTS

* Kuhol (edible freshwater snails), thoroughly cleaned
* 2–3 cups fresh grated coconut
* 1–2 cups water, for extracting coconut milk
* 4 cloves garlic, chopped
* 1 medium onion, sliced
* 1 thumb-sized ginger, sliced
* 3–5 fresh chilies, red or green
* 2 tablespoons cooking oil
* Salt, to taste
* Optional: fish sauce
* Steamed white rice, for serving

🍳 STEP-BY-STEP

1. Thoroughly clean the kuhol. Wash the clearly identified edible freshwater snails several times and remove any dirt or debris.

2. Open the mature coconut using an itak and remove the white coconut meat.

3. Grate the fresh coconut meat using a traditional coconut grater or pang-gadgad/pamunal.

4. Place the grated coconut in a clean white cloth, add a little water, and squeeze firmly to extract the fresh coconut milk into a bowl.

5. Prepare the traditional wood-fire stove using dry panggatong.

6. Heat cooking oil in a deep kawali and sauté the garlic, onion, and ginger until fragrant.

7. Add the thoroughly cleaned kuhol and stir together with the sautéed aromatics.

8. Pour in the fresh coconut milk and bring the mixture to a gentle simmer.

9. Add the fresh red and green chilies and season with salt and optional fish sauce.

10. Simmer until the kuhol is fully cooked and the coconut sauce becomes flavorful and slightly thickened.

11. Transfer the ginataang kuhol to a serving bowl and serve hot with steaming white rice.

12. Use a small wooden toothpick to carefully remove the cooked snail meat from the shell, then enjoy it with rice. 🐚🥥🍚

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1 week ago | [YT] | 2

Cozy Anime Kitchen

🍗 JAPANESE CHICKEN KATSU
INGREDIENTS
* 2 large chicken breasts
* 1 cup all-purpose flour
* 2 eggs
* 1½ cups panko breadcrumbs
* ½ teaspoon salt
* ½ teaspoon black pepper
* Cooking oil, for frying
* 2 cups cooked white rice
* 1 cup shredded cabbage
* Japanese katsu sauce
* Orange juice, for serving
STEP-BY-STEP
1. Prepare the chicken – Slice the chicken breasts into portions and gently flatten them to an even thickness.
2. Season – Sprinkle both sides with salt and black pepper.
3. Prepare the coating – Place flour, beaten eggs, and panko breadcrumbs in three separate dishes.
4. Coat the chicken – Dip each chicken piece in flour, then beaten egg, and finally coat completely with panko breadcrumbs.
5. Heat the oil – Heat enough cooking oil in a frying pan over medium heat.
6. Fry the chicken – Carefully place the breaded chicken into the hot oil and fry until golden brown and cooked through.
7. Flip – Turn the chicken and fry the other side until crispy and golden.
8. Drain – Transfer the cooked katsu to a wire rack or paper towel to remove excess oil.
9. Slice – Let it rest briefly, then slice the chicken into strips.
10. Plate – Serve with fluffy white rice and shredded cabbage.
11. Add the sauce – Drizzle Japanese katsu sauce over the crispy sliced chicken.
12. Enjoy! – Serve the four plates together and enjoy a cozy Japanese Chicken Katsu meal with the family. ❤️🍗🍚

1 week ago | [YT] | 1

Cozy Anime Kitchen

🧀 Ingredients
Elbow macaroni
Butter
Garlic, finely chopped
All-purpose flour
Milk
Cheddar cheese, shredded
Parmesan cheese, grated
Salt
Black pepper
Breadcrumbs
👩‍🍳 Step-by-Step

1. Cook the macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until tender but still slightly firm. Drain and set aside.

2. Make the cheese sauce
Melt butter in a saucepan over medium heat. Add the finely chopped garlic and sauté until lightly golden and fragrant.

3. Add the flour
Sprinkle in the all-purpose flour and whisk continuously until it forms a smooth mixture with the butter and garlic.

4. Add the milk
Slowly pour in the milk while whisking constantly. Continue stirring until the sauce becomes smooth and slightly thickened.

5. Add the cheese
Add the shredded cheddar cheese and grated Parmesan cheese. Stir until completely melted and the sauce becomes smooth, creamy, and pale golden-yellow.

6. Season the sauce
Add salt and black pepper to taste. Stir well.

7. Combine the macaroni
Add the cooked elbow macaroni to the cheese sauce. Gently stir until every piece of pasta is completely coated in the creamy sauce.

8. Transfer to a baking dish
Pour the creamy macaroni into a white rectangular baking dish and spread it evenly.

9. Add the cheese topping
Cover the surface with more shredded cheddar and Parmesan cheese.

10. Add breadcrumbs
Sprinkle a layer of breadcrumbs evenly over the cheese. This will create the crispy golden topping.

11. Bake
Place the dish in a preheated oven and bake until the cheese is melted, bubbling, and golden brown, and the breadcrumbs are toasted.

12. Serve
Carefully remove the hot dish from the oven and let it rest briefly. Serve while warm and creamy. 🧀✨

13. Enjoy! 😋
Dig into the crispy golden top and creamy macaroni underneath. Perfect for a cozy rainy day! 🌧️🤎

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1 week ago | [YT] | 1