Weeknight Meals

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

Ingredients

  • 400 g pork belly, skin off and cut into 1.5 cm thick pieces

Marinade

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp cooking wine
  • 1.5 tbsp honey
  • 1 tbsp brown sugar
  • 1/2 tbsp ground white pepper
  • 3-4 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Directions

  • Toss the pork belly with all the marinade ingredients and marinate for at least 30 minutes, or overnight in the fridge for the best flavour.
  • Air fry each side for 10-15 minutes at 200 C / 392 F, until lightly charred (check every 5 minutes and turn more frequently if needed).

From Hendri the foodie on Instagram.

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

Ingredients

  • 1.5 cups rice, rinsed
  • 1.25 cups water
  • 1 tsp dashi powder
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 clove garlic, grated
  • About 1 cup shiitake mushrooms, sliced
  • Green onions, chopped, for garnish

Directions

  • Rinse the rice and add it to the rice cooker inner pot.
  • Add the water, dashi powder, soy sauce, mirin, sake, and grated garlic.
  • Top with the sliced shiitake mushrooms.
  • Cook on the regular white rice setting.
  • Fluff and mix, then serve topped with chopped green onions.

A Japanese-style mushroom rice adapted for the rice cooker. Quantities read from the video's on-screen text. From cabagges.world on Instagram.

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

For the Chicken

  • 2 lbs chicken tenders, thighs, or breast
  • 2 tbsp olive oil

Seasoning Blend

  • 2 tsp red pepper flakes
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Garlic Parmesan Butter Sauce

  • 1 stick butter
  • 8-10 cloves garlic, minced
  • 1/2 cup grated parmesan
  • 1 tbsp hot sauce (more if desired)
  • 1/3 cup fresh parsley, minced

Directions

  • Soak wooden skewers in water for at least 30 minutes.
  • Mix the seasoning ingredients in a small bowl. Cut the chicken into 3-inch pieces and toss with the olive oil and spice mixture. Pack the chicken tightly onto the skewers with no gaps.
  • Make the sauce: heat the butter and garlic in a microwave-safe bowl until partially melted. Whisk in the red pepper flakes, hot sauce, parsley, and parmesan. Reserve about 1/3 of the sauce (clean) for finishing; keep the rest for basting.
  • Air fryer: cook 2-3 skewers at 400F for 5 minutes. Flip, baste with sauce, and cook 2 more minutes. Flip again, baste, and cook 5-6 minutes until the internal temperature reaches 165F.
  • Top with the reserved clean sauce and extra parmesan. Serve over rice or as an appetizer.

So tender they fall off the skewers. Grill or bake instructions are on the source. From Mallory Austin (badbatchbaking) on Instagram.

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

Ingredients

  • 1 lb extra firm tofu, drained and patted dry
  • 1 tbsp olive oil or any neutral oil
  • 1/4 small red onion, chopped
  • 1 Thai red chili, chopped
  • 1/3 cup mayonnaise
  • 1 tbsp liquid seasoning or soy sauce
  • 1/8 tsp black pepper
  • 1/2 tsp sugar
  • 1 tbsp calamansi juice or lime juice

Directions

  • Slice the tofu into cubes.
  • Place in a container, add the oil, cover, and shake until the tofu is well coated.
  • Air fry at 400F for 15 minutes, or until golden brown.
  • In a large bowl, combine the mayonnaise, red onion, sugar, chili, liquid seasoning or soy sauce, calamansi juice, and black pepper. Mix until combined.
  • Add the air fried tofu to the sauce and toss until coated.
  • Serve immediately with steamed white rice.

A vegetarian, air fried take on the classic Filipino sisig. From Tita Becky on Instagram.

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

Ingredients

  • 1 cup vegan kimchi
  • 1 cup sweet corn kernels
  • 1/2 tbsp gochujang
  • 1 green onion (chopped)
  • 1/3 cup all purpose flour (, plus 1-2 tbsp more if needed)
  • 2 tbsp cornstarch
  • 1/4 cup kimchi juice
  • 1 tsp sesame oil
  • Pinch salt (or to taste)
  • Pinch sugar (or to taste)
  • Neutral oil (for cooking (avocado, canola, vegetable, etc))
  • Vegan mayo or sour cream
  • Chopped green onions (for garnish)

Directions

  • Roughly chop the kimchi. I used a pair of scissors to cut mine into smaller pieces.
  • Prepare a large bowl. Add the kimchi, corn kernels, gochujang, green onions, flour, corn starch, kimchi juice, and sesame oil.
  • Mix well until there are no signs of dry flour or corn starch. This should be a thick pancake batter consistency. If the batter is still runny, add 1-2 tbsp more flour and mix well.
  • Taste the batter. Add some salt and sugar, to taste, if needed. If the corn is not very sweet, you can add some sugar to counter the acidity from the kimchi. I used very fermented kimchi so it has a very strong flavor.
  • Heat a large non stick pan or skillet over medium high heat. Add enough oil to thinly coat the surface of the pan.
  • Once hot, you add 1 tbsp of the batter (or more, depending on your choice and size of choice), and spread the batter as thin as possible to get a much of a crispy surface area as possible.
  • Repeat this for the rest until you have 5-6 fritters in a pan (depending on the size of your cookware).
  • :eave the fritters to cook for 2-3 minutes on each side or until the edges start to dry out and crisp up. Once golden brown and crisp, flip over and cook the remaining side.
  • Drain the fritters from the oil and place on a cooling rack.
  • Serve with vegan mayo, sour cream, or your dipping sauce of choice.
  • This is best enjoyed while hot.
  • Refrigerate any leftovers.
  • To reheat leftovers, you can place these in a non-stick pan and cook until crispy.
  • You can also air-fry the fritters until crispy.

A vegan fusion of Korean kimchi pancakes and sweet corn fritters. From Jeeca (thefoodietakesflight) on Instagram.

September 27, 2026 Leave a comment In Salads, Sides & Starters, To Try, Weeknight Meals

For the Grinder Salad

  • 1.5 cups iceberg lettuce
  • 1/2 cup sliced red onion
  • 3 tbsp mayonnaise
  • 2 tbsp red wine vinegar
  • 1/4 cup banana peppers
  • 1 clove garlic, minced
  • Banana pepper juice (optional)
  • Oregano (to taste)
  • Red pepper flakes (to taste)
  • Salt & pepper (to taste)

For the Cheese Wrap

  • Shredded cheese (any except American)
  • Sliced turkey
  • Salami

Directions

  • Make the cheese wrap: create a rectangle of cheese on a parchment-lined baking sheet and bake at 375F for 10-15 minutes (broil the last 2 minutes for extra crispy). You'll know it's ready when the edges begin to brown.
  • Take it out and let cool about 5 minutes, until it starts to harden into a wrap.
  • Toss all the grinder salad ingredients together.
  • Layer turkey and salami on the cheese wrap, add the salad mix, roll it up and enjoy.

Any cheese works except American. From iRick Wiggins on Instagram.

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

Ingredients

  • 1 cup boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/2 tbsp sake
  • 1/4 cup dashi
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp white sugar
  • 1 white onion, sliced into half moons
  • 2-3 large eggs, separated into whites and yolks
  • minced green onions
  • shichimi togarashi, to taste
  • sansho pepper, to taste
  • hot cooked rice, to serve

Directions

  • Mix the dashi, soy sauce, mirin, and sugar. Toss the chicken with the sake and let it marinate for about 5 minutes.
  • Pour the sauce into a pan, add the sliced onion and chicken, and gently cook down until the chicken is cooked through and the onions are soft.
  • Pour in the egg whites first and let them just set, then add the yolks last (cook the eggs in layers so you keep a gorgeous, molten yolk).
  • Slide everything over a bowl of hot rice.
  • Finish with minced green onions, sansho pepper, and shichimi togarashi. Serves one.

Method transcribed from the video. From pepper.ph on Instagram.

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

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 3 Tbsp mayo
  • 1 Tbsp sriracha (or less if sensitive to spice)
  • 2 scallions, sliced
  • 1/2 tsp soy sauce
  • 1/4 tsp sesame seeds
  • 3-4 packs roasted salted seaweed snacks
  • 1 cucumber, sliced into thin 2" strips
  • Optional (vegan): swap the shrimp salad for a diced avocado + edamame salad (mixed with sesame oil, soy sauce, sriracha, and a little vinegar)

Directions

  • Bring a pot of generously salted water to a boil; add the shrimp and cook ~2 minutes, until pink with opaque white flesh.
  • Drain the shrimp and place in an ice bath for 5 minutes to stop the cooking, then roughly chop.
  • Place in a bowl and mix with the scallions, sriracha, soy sauce, and mayo.
  • Transfer into a small serving bowl and sprinkle sesame seeds on top (garnish with a few sliced scallions too); serve with the sliced cucumber and seaweed.
  • To eat, add a dollop of the shrimp mixture onto a piece of seaweed, top with a couple cucumber slices, and enjoy!

~25 minutes total; serves 4-6 as an appetizer. From Maxine Sharf on Instagram.

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

Ingredients

  • Shrimp, peeled and chopped nice and fine
  • Potato starch
  • Garlic powder
  • Kosher salt
  • Cilantro, chopped
  • 1 egg white
  • Sesame oil
  • White bread (crusts removed)
  • Melted butter, for brushing

Bang Bang Sauce

  • 2 Tbsp mayo
  • 2 Tbsp sweet chili sauce

Directions

  • Chop the shrimp nice and fine along with some cilantro.
  • In a bowl, combine the shrimp, potato starch, garlic powder, kosher salt, chopped cilantro, and the egg white. Mix until well incorporated.
  • Add a little sesame oil and mix again.
  • Remove the crusts from the white bread. Spread the shrimp mixture evenly over the top, cleaning the sides so it looks nice and even.
  • Brush the top with melted butter.
  • Bake at 360°F for 10 minutes, then flip and bake another 5–7 minutes, until the bread is toasted and the shrimp is fully cooked. (You can also fry it, but baking is less oily.)
  • For the bang bang sauce, mix the mayo and sweet chili sauce. Dip the toast in the creamy sauce and enjoy.

Method transcribed from the video (rough). @gidsgids' twist on @doobydobap's shrimp toast. From Tasty on Instagram.

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