Yolly’s Cooking and Baking Notes

08/08/2026

For 2 kg chicken legs, here’s a good Filipino-style adobo ratio:

* 2 kg chicken legs
* 1 cup soy sauce (about 240 ml)
* ¾ cup vinegar (about 180 ml)
* 1½–2 cups water
* 10–12 cloves garlic, crushed
* 4–5 bay leaves
* 1½–2 tsp whole black peppercorns
* 2 tbsp cooking oil
* 1–2 tbsp brown sugar — optional

How to cook

1. Mix the chicken with soy sauce and garlic. If you have time, marinate for 30 minutes.
2. Heat oil in a large pot and brown the chicken legs on both sides.
3. Pour in the marinade, then add water, bay leaves and peppercorns.
4. Add the vinegar. Once you add it, don’t stir yet. Let it come to a boil and boil uncovered for about 3–5 minutes.
5. Stir, lower the heat, cover and simmer for around 35–45 minutes, until the chicken is tender and fully cooked.
6. Remove the lid and simmer another 10–15 minutes to reduce the sauce.
7. Taste. If it’s too salty, add a little water. If it’s too sour, add 1–2 tbsp brown sugar. If you like a stronger vinegar taste, add a small splash of vinegar near the end.

For 2 kg, use a fairly large pot so the chicken cooks evenly. 🍗🇵🇭

14/07/2026

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13/07/2026

Homemade Skinless Chorizo

Makes about 1 kg

Ingredients

* 1 kg ground pork (20–30% fat for juiciness)
* 8 cloves garlic, minced
* 2 tbsp paprika
* 1 tbsp smoked paprika (optional, for a smokier flavor)
* 2 tbsp brown sugar
* 1 tbsp salt
* 1 tsp ground black pepper
* 1 tsp cayenne pepper or chili flakes (optional)
* 1 tbsp soy sauce
* 2 tbsp vinegar (cane or white)
* 2 tbsp oyster sauce
* 2 tbsp banana ketchup (optional, adds sweetness and color)
* 1 tbsp annatto (atsuete) powder or 1 tsp red food coloring (optional)
* 1 tsp MSG (optional)

Instructions

1. In a large bowl, combine all the seasonings.
2. Add the ground pork and mix thoroughly until everything is evenly distributed.
3. Cover and marinate in the refrigerator for at least 8 hours, preferably overnight.
4. Shape into small logs or flatten into patties using plastic wrap or parchment paper.
5. Freeze for 1–2 hours if you want them firmer before storing.
6. Fry over medium heat with a little oil for 5–7 minutes per side, or until fully cooked.

Storage

* Refrigerator: Up to 3 days.
* Freezer: Up to 3 months. Separate layers with parchment paper to prevent sticking.

Tips

* For a sweeter Cebu-style chorizo, increase the brown sugar to 3–4 tablespoons.
* For a garlickier version, use 10–12 cloves of garlic.
* If you want it juicier, choose pork with about 30% fat.

Serve with garlic rice, fried egg, and sliced tomatoes for a classic Filipino breakfast. 🍳🍚🌭

01/07/2026

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30/06/2026

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This blueberry Greek yogurt ice cream is creamy, refreshing, and ma...

30/06/2026

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28/05/2026

Pork Sisig Recipe

Ingredients

* 500 g pork belly, pork jowl, or pork shoulder
* 100–150 g chicken liver, optional but gives rich flavor
* 1 onion, finely chopped
* 2–3 cloves garlic, minced
* 2–3 red or green chilies, sliced
* 2 tbsp soy sauce
* 2–3 tbsp calamansi juice or lemon/lime juice
* 1–2 tbsp mayonnaise, optional
* 1 egg, optional for topping
* Salt and black pepper
* Butter or oil for frying

How to cook

1. Boil the pork in water with salt, pepper, and bay leaf for about 30–45 minutes until tender.
2. Grill or fry the pork until browned and crispy on the outside.
3. Chop the pork into small pieces.
4. Cook the liver in a pan, then mash or chop it finely.
5. In a hot pan, sauté garlic and onion with a little butter or oil.
6. Add the chopped pork and liver. Fry until sizzling and slightly crispy.
7. Add soy sauce, calamansi or lemon juice, chili, black pepper, and a little salt. Mix well.
8. Add mayonnaise if you like it creamy.
9. Serve on a hot plate or sizzling tray. Crack an egg on top while hot.

Simple sauce taste balance

It should be salty, sour, spicy, and a little creamy. Add more calamansi/lemon if you want it more Filipino-style tangy.

25/05/2026

Menudo-Style Kinkku

Ingredients

* 400–500 g leftover kinkku/ham, cubed
* 2 medium potatoes, cubed
* 1 carrot, cubed
* 1 small onion, chopped
* 3 cloves garlic, minced
* 1 small bell pepper, sliced
* 1 cup tomato sauce
* ½ cup water or pork/chicken broth
* 1–2 tbsp soy sauce
* 1 tbsp sugar, optional
* 2 tbsp raisins, optional but Filipino-style
* ½ cup green peas, optional
* Black pepper
* Oil for frying/sautéing

How to cook

1. Fry the potatoes and carrots lightly until half-cooked. Remove and set aside.
2. In the same pan, sauté garlic and onion.
3. Add the tomato sauce, water or broth, soy sauce, sugar, and black pepper.
4. Add the potatoes and carrots. Simmer until soft.
5. Add the kinkku, bell pepper, raisins, and green peas.
6. Simmer for another 5–7 minutes only, because the kinkku is already cooked.
7. Taste and adjust. Add a little water if the sauce is too thick.
8. Serve with rice.

Taste: Filipino menudo-style, tomato-based, slightly sweet and savory.

25/05/2026

Filipino Hamonado-Style Kinkku

Ingredients

* 400–500 g leftover kinkku/ham, sliced or cubed
* 1 can pineapple chunks, with juice
* 3 cloves garlic, minced
* 1 small onion, chopped
* 2 tbsp soy sauce
* 1–2 tbsp brown sugar
* 1 tbsp vinegar or lemon juice
* 1 tbsp ketchup or tomato sauce, optional
* Black pepper
* A little water, if needed
* Oil for sautéing

How to cook

1. Heat a little oil in a pan. Sauté garlic and onion until fragrant.
2. Add the sliced kinkku and stir-fry for 2–3 minutes.
3. Add pineapple juice, soy sauce, brown sugar, vinegar or lemon juice, and black pepper.
4. Simmer for 8–10 minutes until the sauce becomes slightly thick.
5. Add pineapple chunks near the end.
6. Taste first before adding salt because kinkku is already salty.
7. Serve with hot rice.

Taste: sweet, salty, pineapple-style Filipino hamonado.

20/05/2026

~Empress’s Salmon Soup~

Ingredients:

* 500 g salmon or rainbow trout fillet
* 2 onions, chopped
* 4 cloves garlic, chopped
* 1 tablespoon butter
* 2 pickles/gherkins, diced
* 1 carrot, sliced
* 4 firm potatoes, cut into large strips
* 1 tablespoon honey
* 1–2 tablespoons lemon juice
* 3 vegetable stock cubes
* 1 fish stock cube
* 1 liter water
* 400 ml whipping cream
* Black pepper
* Plenty of fresh dill, chopped
* 1 teaspoon salt-free fish seasoning mix

Instructions:

1. In a large pot, melt the butter. Lightly sauté the onions, garlic, carrots, and potatoes for a few minutes.
2. Add 1 liter of water and the stock cubes. Bring to a boil.
3. Add the diced pickles, honey, lemon juice, black pepper, fish seasoning, and whipping cream.
4. Let the soup simmer gently for about 10–15 minutes, until the vegetables are almost cooked. Do not overcook them.
5. Remove the skin and any large bones from the salmon. Cut the fish into thick strips or chunks.
6. Add the fish to the soup and simmer gently for about 10 minutes, or until the fish is cooked. You can also turn off the heat and let the fish cook in the hot soup.
7. Add plenty of chopped fresh dill at the end.
8. Taste the soup. It should be creamy, slightly sweet, and a little tangy from the lemon and pickles.

Tip: Since the stock cubes are already salty, taste first before adding any extra salt.