The Boy in the Kitchen

10/30/2026

06/20/2026

I'm not sure what to call th...

06/18/2026

✨ Life is better when good friends and family gather around a buffet filled with amazing food. Eat, laugh, and enjoy every bite!

🍽️🎉😋

06/17/2026

Banana cue is a popular Filipino street snack made from ripe saba bananas coated in caramelized brown sugar and fried until golden.

Ingredients
• 6 ripe but firm Saba Banana (or plantains if saba is unavailable)
• 1 cup brown sugar
• 2 cups cooking oil
• Bamboo skewers (optional)

Instructions
1. Heat the oil
• Pour the oil into a frying pan or wok and heat over medium heat.
2. Fry the bananas
• Peel the saba bananas and carefully place them in the hot oil.
• Fry for about 5–7 minutes, turning occasionally, until they begin to turn golden.
3. Add the brown sugar
• Sprinkle the brown sugar evenly over the bananas.
• Let the sugar melt and caramelize in the oil. Gently turn the bananas so they become coated with the caramelized sugar.
4. Cook until glazed
• Continue cooking for 2–3 minutes until the bananas are golden brown and shiny with a caramel coating.
5. Drain and skewer
• Remove the bananas and place them on a wire rack or plate lined with paper towels.
• While still warm, thread 2–3 bananas onto each skewer if desired.

Tips
• Use ripe but firm bananas; overly ripe ones may fall apart.
• Keep the heat at medium to prevent the sugar from burning.
• For extra crunch, let the caramel harden for a minute before serving.

Serve warm and enjoy as a snack with coffee or tea! 🍌✨

06/14/2026

Sautéed Broccoli and Shrimp with Tomatoes, Salt & Pepper

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
• 1 lb (450g) shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 medium tomatoes, diced
• 3 cloves garlic, minced
• 1 small onion, sliced
• 2 tbsp olive oil or cooking oil
• ½ tsp salt (adjust to taste)
• ½ tsp ground black pepper
• 2 tbsp water (optional)
• 1 tsp lemon juice (optional)

Instructions
1. Prepare the shrimp
• Season the shrimp with a pinch of salt and pepper.
• Set aside for 5 minutes.
2. Sauté the aromatics
• Heat oil in a large skillet over medium heat.
• Sauté the garlic and onion until fragrant and translucent.
3. Cook the shrimp
• Add the shrimp and cook for 2–3 minutes until pink.
• Remove from the pan and set aside.
4. Cook the vegetables
• Add the broccoli to the same pan.
• Stir-fry for 3–4 minutes.
• Add 2 tablespoons of water if needed and cover for 1 minute to slightly soften the broccoli.
5. Add the tomatoes
• Stir in the diced tomatoes.
• Cook for 2–3 minutes until they begin to soften and release their juices.
6. Combine everything
• Return the shrimp to the pan.
• Season with the remaining salt and pepper.
• Toss everything together for 1–2 minutes.
7. Serve
• Finish with a squeeze of lemon juice if desired.
• Serve hot with steamed rice.

Pro Tip

For extra flavor, add:
• 1 tablespoon oyster sauce, or
• ½ teaspoon chili flakes for a little heat.

This simple dish is healthy, colorful, and packed with protein and vegetables. 🍤🥦🍅🍚

06/14/2026

Mukbang time! Every bite is a celebration of Filipino comfort food! Who’s ready to join this breakfast feast?

06/12/2026

“No time for small bites—when Chicken Mechado tastes this good, you go straight for the drumstick! 🍗😋”

06/09/2026

🍗 Tinolang Manok w/ Papaya & Malunggay

The ultimate comfort food. Ginger-y broth + tender chicken = instant hug in a bowl

You’ll need:
Chicken: 2 lbs, cut up - wings, thighs, whatever you got
Green papaya: 1 medium, sliced like in your photo
Malunggay leaves: 2 cups, fresh
Ginger: 1 big thumb, julienned
Onion: 1 red onion, sliced
Garlic: 5 cloves, minced
Fish sauce/Patis: 2-3 tbsp
Water: 6-7 cups
Salt & pepper

How to make it:
Sauté: In a pot, cook garlic, onion, ginger till fragrant. Add chicken, season with patis + pepper. Brown 5 min.
Simmer: Pour water, bring to a boil. Skim the scum, then lower heat. Simmer 20 min till chicken’s tender.
Papaya in: Add papaya slices. Cook 5-7 min till just tender but not mushy.
Malunggay last: Toss in malunggay leaves. Cook 1 min only so they stay bright green.
Taste test: More patis/salt if needed. Serve hot with rice + extra patis + chili on the side!

Big-batch tip: Making this for a crowd? Double the ginger. That’s what gives tinola its kick and helps with digestion.

Who else grew up with Lola making tinola when you were sick? Drop a 🙋‍♂️ in the comments!



https://youtube.com/jeffsimun

06/09/2026

Ginataang Kalabasa at Sitaw

Good for: 6-8 people, about 3 lbs kalabasa

Ingredients
Kalabasa: 3 lbs, cubed like you’re doing now, skin on or off
Sitaw/String beans: 1/2 lb, cut 2-inch pieces
Coconut milk: 2 cans, 13.5oz each
Onion: 1 medium, sliced
Garlic: 5 cloves, minced
Ginger: 1 thumb, julienned
Shrimp or pork: 1/2 lb, optional but adds umami
Bagoong alamang: 2-3 tbsp for salt + depth
Oil, salt, pepper

How to cook
Sauté base: Heat oil, cook garlic, ginger, onion till fragrant. Add shrimp/pork till pink.
Simmer: Pour coconut milk + 1/2 cup water. Bring to gentle simmer.
Add kalabasa: Drop the cubes in. Simmer 8-10 min till almost tender. Don’t stir too hard or it’ll mash.
Add sitaw + bagoong: Stir in string beans + bagoong. Cook 5 more min till veggies are tender but not mushy.
Season: Salt + pepper to taste. The bagoong usually does most of the work.

https://youtube.com/jeffsimun