Weeknight Meals

September 27, 2026 Leave a comment In Snack, To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 2 medium potatoes
  • Salt, to taste
  • 1 tbsp grated onion (or a pinch of onion powder)
  • Oil, for frying

Dipping Sauce

  • Soy sauce
  • A little vinegar
  • A little sugar
  • Sliced chilies (or gochugaru)
  • Sesame seeds

Directions

  • Wash and peel the potatoes, then grate them (a blender gives a finer texture).
  • Strain the grated potato, collecting the liquid underneath. Let it sit about 10 minutes, then gently pour off the water, leaving the starch at the bottom.
  • Add the grated potato back to the starch along with salt and the grated onion (or onion powder). Mix well.
  • Lightly oil a hot skillet and pan-fry over medium-high heat. Make one large pancake or several small ones.
  • Flip once the edges start to look crispy, then cook the other side until golden.
  • Stir together the dipping sauce and serve the pancake hot alongside it.

A great way to use up potatoes that are starting to sprout. Method transcribed from the video. From Saemmul on Instagram.

September 27, 2026 Leave a comment In Meats, Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 500g thick-cut bacon, cubed
  • 1 yellow onion, diced
  • Oil for frying
  • 5-6 cloves garlic, sliced
  • Chili flakes, to taste
  • 2 tbsp tomato paste
  • 1/4 cup tequila
  • 2 packs Nestle All Purpose Cream
  • 1/4 cup parmesan cheese, plus more for topping
  • 1 pack pasta of choice (spaghetti used here)
  • 6 small cubes cold butter
  • Salt and pepper, to taste

Directions

  • Chop the garlic, onion, and bacon. In a hot pan, render the bacon until crisp, then remove and set aside for topping. In the same pan, stir the garlic and onion until soft.
  • Add the tomato paste and cook through for 2 minutes.
  • Add the tequila and flambe to cook off the alcohol. Pour in the cream and stir with the parmesan; once combined, swirl through a little more cream.
  • Add the cooked pasta with a splash of pasta water and mount with the cold butter. Top with the reserved bacon and more parmesan, and serve.

From Jujumao on Instagram.

September 27, 2026 Leave a comment In Seafood, Soups, To Try, Weeknight Meals

Ingredients

  • 400g salmon, cut into chunks (or your favorite fish)
  • 250g potatoes, bite-sized (baby potatoes are best)
  • 1 leek, sliced
  • 1 carrot, cut into chunks
  • 100ml cream
  • 500ml water
  • 1 fish broth cube
  • 1 bunch dill, chopped
  • 1 lemon, zested and juiced
  • 1 tsp corn starch
  • Olive oil, salt & pepper

Directions

  • Heat a tablespoon of olive oil in a large pot. Saute the leeks with a pinch of salt for 2-3 minutes.
  • Add the potatoes, carrots, water, and broth cube. Simmer about 10 minutes, until the veggies are almost tender.
  • Gently stir in the salmon, lemon zest, dill, and cream. Bring to a boil, then reduce the heat and simmer 5 minutes, until the fish is just cooked.
  • Mix the corn starch with 1 tablespoon hot water, then stir it in to thicken slightly. Season with salt and pepper.
  • Ladle into bowls, squeeze in fresh lemon juice, and serve.

Makes 2 generous portions. From Sebastian Graus on Instagram.

September 27, 2026 Leave a comment In To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 2 blocks firm tofu
  • 2 nori / seaweed sheets
  • 1 cup potato starch
  • Salt and pepper, to taste
  • Cooking oil, for pan-frying

Soy Garlic Sauce

  • 2 tbsp cooking oil
  • 5 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1/2 cup water
  • 1 tbsp cornstarch
  • Black pepper
  • Scallions, for garnish

Directions

  • Press the tofu to remove excess moisture, then wrap each block in a nori sheet. Slice into thick pieces so each shows a band of nori.
  • Season with salt and pepper and dredge in potato starch to coat all over.
  • Pan-fry in oil over medium heat until golden and crisp on all sides. Set aside.
  • For the sauce, heat the oil and saute the garlic until fragrant. Add the soy sauce, oyster sauce, and water and bring to a simmer.
  • Stir the cornstarch into a splash of water, add to the sauce, and cook until glossy and thickened. Season with black pepper.
  • Spoon the sauce over the fried tofu and garnish with scallions.

Method reconstructed from the video (the reel has no written steps). From Healthy Foodie PH on Instagram.

September 27, 2026 Leave a comment In To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 3 potatoes, peeled and cut into bite-size cubes
  • 1 heaping tsp kosher salt (for sweating the potatoes)
  • 2 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 3-4 Tbsp water
  • Sesame oil, to finish
  • Sesame seeds, to garnish

Directions

  • Toss the cubed potatoes with the kosher salt and set aside 20 minutes; they will sweat out a lot of water (this keeps them structurally intact with a bite instead of mushy, the Korean standard).
  • Strain, then rinse off all the excess salt.
  • Stir-fry the potatoes for 5 minutes.
  • Add the honey, brown sugar, soy sauce, garlic, and water. Keep sauteing about 20 minutes, until the potatoes are fork-tender and the sauce has reduced to a glaze.
  • Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.

Great warm, and they actually taste even better cooled. Keeps in an airtight container in the fridge up to 1 week. Korean potato banchan (gamja jorim). From cafe maddy on Instagram; full method transcribed from the video.

September 27, 2026 Leave a comment In To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 2 tbsp olive oil
  • 8 oz whole crimini mushrooms, stems removed
  • 8 oz smaller fancy mushroom of choice (beech mushrooms work well)
  • Salt and pepper, as needed
  • 6 garlic cloves, minced
  • 1 cup dry red wine (a pinot noir works well)
  • 2-3 tbsp butter, to finish
  • Minced parsley, for garnish

Directions

  • Heat the olive oil in a pan over medium-high heat. Add the whole crimini caps and cook until halfway done, then stir in the smaller mushrooms.
  • Once the mushrooms are browned, season with salt (salting too early makes them wet and keeps them from browning), then stir in pepper and the garlic.
  • Deglaze with the red wine. Bring to a simmer and reduce until there is not much liquid left.
  • Turn off the heat and stir in the butter to make it creamy. Garnish with minced parsley and serve.

A French-restaurant side. From Kelly Scott via Instagram (method transcribed from the video).

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 200 g noodles (fresh Korean udon works well)
  • Baby bok choy, halved
  • String beans, cut into 4-inch pieces
  • Eggplant, cut into discs
  • 225 g ground beef (or pork, chicken, turkey, or crumbled firm tofu)
  • 1.5 tbsp soy sauce
  • 1 tbsp white vinegar (cane or coconut vinegar preferred)
  • 2 tsp brown sugar

Kare Kare Sauce

  • About 1/2 cup reserved noodle water, or more as needed
  • 1/4 cup peanut butter (dark roasted preferred)
  • 1 garlic clove, grated
  • 2 tsp Filipino shrimp paste (bagoong guisado)
  • 1.5 tsp toasted rice powder
  • 1 tsp fish sauce
  • 1/4 tsp sugar
  • Optional, for color: 1/8 tsp annatto powder

To Serve

  • Crushed peanuts
  • Chili oil (optional)

Directions

  • For the vegetables, add the bok choy, string beans, and eggplant to a lightly oiled pan over medium-high heat. Cook 5-7 minutes until softened and deeply browned on all sides. Set aside.
  • For the protein, add the ground beef to a lightly oiled pan over medium-high heat, breaking up chunks. Cook until no longer pink, then season with soy sauce, vinegar, and brown sugar. Continue cooking 7-10 minutes, stirring, until the beef absorbs the sauce and caramelizes. Set aside.
  • For the noodles, bring a pot of water to a boil. Cook the noodles per package instructions until soft, reserving at least a cup of noodle water. Drain and set aside.
  • In a large bowl, whisk together all the Kare Kare sauce ingredients into a creamy, smooth sauce. Add the noodles and toss to combine, adding more noodle water for a creamy finish.
  • Plate the noodles, top with the vegetables and ground beef, and finish with crushed peanuts and a drizzle of chili oil if desired.

Filipino creamy peanut noodles, loosely inspired by dan dan noodles. From Ian Rivero via Instagram.

September 27, 2026 Leave a comment In Finger Foods, Meats, To Try, Weeknight Meals

Ingredients

  • 1 1/2 cups brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 2 beef kielbasa sausages (beef ones are best)

Directions

  • Preheat the oven to 350F. Use a foil tin pan for easy cleanup (the brown sugar will stick).
  • Add the brown sugar, white vinegar, and Dijon mustard to the pan and set it over the stove. Heat, stirring, until melted together and slightly liquidy so it can coat the sausage easily, then take off the heat.
  • Cut the kielbasa into bite-sized pieces. Add them to the glaze and toss to coat all over.
  • Bake at 350F for 15 minutes, stir, then bake another 15 minutes until glazed and caramelized. Serve warm.

An easy party appetizer. Double the batch for a crowd. From Sarah Marie on Instagram (method transcribed from the video).

September 27, 2026 Leave a comment In Snack, To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • Potatoes, peeled and cut into chunks
  • A few tablespoons potato starch, to bind
  • Salt and pepper, to taste
  • Mozzarella (or another melting cheese), cut into cubes, for stuffing

Directions

  • Boil the potato chunks until tender, then mash them well.
  • Mix in the potato starch, salt, and pepper until it forms a workable dough.
  • Take a portion, flatten it, place a cube of cheese in the center, and seal into a cake (or leave plain).
  • Pan-fry over medium heat until golden on both sides.

Just two base ingredients: potato and potato starch. Method transcribed from the video. From Stella Drivas on Instagram; full recipe on hungryhappens.net.

September 27, 2026 Leave a comment In Finger Foods, Meats, To Try, Toddler Easy, Weeknight Meals

Ingredients

  • 8 sausages, skins removed
  • 1 small carrot, finely grated
  • 1/2 courgette (zucchini), finely grated
  • 1 apple, grated
  • 1 sheet ready-rolled puff pastry
  • Egg or milk, for brushing

Directions

  • Preheat the oven to 180C and line a baking tray with baking paper.
  • Add the sausage meat, grated apple, carrot, and courgette to a bowl and mix well until combined.
  • Spread the mixture in a line along one side of the puff pastry, leaving about 1cm from the edge.
  • Fold the pastry over and seal with a fork, then cut into mini rolls and brush with beaten egg or milk on the baking tray.
  • Bake for 20-22 minutes until cooked through and golden.

Makes 12-16 depending on size. Suitable from 6 months+; finely grating the courgette and carrot makes the veg all but disappear (no need to squeeze out the water). Freeze for up to 3 months, or store in the fridge for up to 3 days. From Chelsey Watkins on Instagram.

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