CHICKEN IN

COCONUT MILK
 YUMMY Books Team
EDITOR IN CHIEF
Idge Mendiola
ART DIRECTOR
Jon Tolentino
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Paulynn Chang Afable

YUMMY Magazine Group Advertising Director

Editor in Chief Paulynn Chang Afable Florence Bienvenido
Art Director Jon Tolentino Advertising Executive
Food Director Rachelle Santos George Canseco
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Associate Editor Idge Mendiola Regie Uy
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Glenda Gil
Summit Media
President Lisa Gokongwei-Cheng Summit Books
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Lio Mangubat
Books Managing Editor
Joanna Mendoza

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Time is ticking! We at Yummy know how
important time is to everyone, especially
to cooks who have to juggle several
responsibilities each day. Cooking itself
requires time and effort—from planning a
menu, making a shopping list, heading to
the grocery, all the way to serving the food.
We’ve got just the solution you need to
save time and still whip up tasty dishes:
Make-ahead meals!
This cookbook is packed with 70 recipes
that you can prep in advance, keep in the
fridge or the freezer, and cook whenever
you want. Start off by taking advantage of
noodles, your new best friend. Do you know
that you can easily cook a batch of your
favorite pasta sauce, then just heat it up
when the craving hits? It’s so easy!
Take our tip: Stock up on freezer-friendly
dishes that you can fry when you need a
quick meal. Here’s another suggestion you
might want to try: Take advantage of your
weekends and make dishes that you can
store then heat up any day of the week.
You can also make a big batch of a versatile
recipe and transform it into several new
dishes. Rubs and marinades can also help
you cut down on prep time.
We’ve filled this booklet with strategies
that will help you become a better cook
and make the most of your precious time,
because at the end of the day, nothing beats
a hot, home-cooked meal to soothe the
tummy and the soul.
TABLE OF CONTENTS

Use your noodle Freeze and fry Weekend project

06 Pork, Udon, and 22 Lechon Kawali with 36 Cheese-stuffed
Bok Choy Salad Red Curry Meatball Sub
08 Baked Penne with Queso 24 Thai Pork Sausage 38 Provençal Beef Stew
de Bola Cream Sauce 26 Pretzel-crusted 40 Yakinikudon
09 Sausage and Chicken Fingers 41 Asian Beef Stew
Vegetable Pasta 27 Chori Burger 42 Prawn and Crab Thermidor
10 Pulled Pork Mac 28 Ham and Mushroom 44 Fish Parmigiana with
and Cheese Chicken Cordon Bleu Carrot-Tomato Sauce
12 Shrimp and Garlicky 30 Hambagu Steak 45 Bottled Spanish Bangus
Longganisa Crumble in 31 Falafel 46 Chicken Enchilada
Creamy Tomato Pasta 32 Cornflake-crusted 48 Yellow Chicken Adobo
13 Creamy Garlic and Fish Burgers 49 Baked Chicken Italiano
Mushroom Pasta 33 Skinless Longganisa 50 Callos
14 Mexican Pasta Bake 34 Pork Schnitzel 52 Steak Soft Tacos
16 Vegetable Bolognese 53 Roasted Spring Chicken
17 Chorizo Penne Pasta with Chorizo Rice Stuffing
18 Cheesy Beef Cannelloni 54 Beef and Cheese Flautas
20 Tinapa Flakes and Fusilli 56 Japanese Braised
Salad with Dill Mayo Pork Belly
21 Baked Tomato and
Cheese Penne
57 Swedish Meatballs
58 Bacon-wrapped Chicken
Fillets with Creamy
Broccoli Pasta
Eats on repeat
60 Chicken Barbecue
62 Chicken Barbecue
Fried Rice
63 Pancit Canton with
Chicken Barbecue
64 Chicken Inasal
66 Chicken Inasal Rolls
67 Chicken Inasal Sisig
68 Beer-braised Beef
70 Beer Barbacoa Soft Tacos
71 Baked Ziti with
Braised Beef
72 Garlic Cream Cheese and Rub it in
Mushroom Spread 84 Cinnamon-rubbed
74 Creamy Cheesesteak Country Chops
Sandwich 86 Bulgogi and Kimchi
75 Cream Cheese Chicken Rice Topping
76
Fillet Burger
Beef Burger Patties
88 Chicken in Coconut Milk
89 Salmon with Sweet-Spicy
78 Mediterranean Burger Hoisin Glaze
Steak and Vegetable 90 Citrus-glazed Short Ribs
Fried Rice 92 Mongolian Beef
79 Meatball Pasta with 93 Thai-style Chicken
Creamy Tomato Sauce Barbecue
80 Chicken Casserole 94 Grilled Vietnamese
82 Creamy Chicken and Pork Steaks
Mushroom Casserole Pasta 96 Grilled Chicken with Yogurt
83 Chicken Casserole Pies and Kaffir Lime
97 Grilled Chili Garlic
Pork Belly
98 Orange-glazed
Chicken Drumsticks
99 Bun Cha
100 Korean Barbecue with
Kimchi Potato Salad
 Use
your
noodle
Noodles can be your best friend when
planning meals in advance. Here are
some quick and tasty ideas to try!

Pork, Udon, and
Bok Choy Salad
Make the dressing in advance; it will keep for three
to five days in the fridge. Let it come to room
temperature first before tossing with the salad.
You can also marinate the pork one day ahead.
Serves 2 Prep Time 20 minutes, plus
marinating time Cooking Time 20 minutes
2 tablespoons soy sauce
1 tablespoon chopped garlic
pinch of salt and pepper
300 grams pork tenderloin, sliced
into strips
For the soy-garlic dressing
2 tablespoons canola oil
1 tablespoon finely chopped garlic
4 tablespoons soy sauce
2 teaspoons white wine vinegar
pinch of sugar
½ teaspoon sesame oil
salt and pepper
canola oil, to stir-fry
pinch of salt
8 pieces baby bok choy, washed
and halved lengthwise
1 (200-gram) pack udon noodles
1 medium bell pepper, seeded
and sliced into thin strips
1 Mix soy sauce, garlic, salt, and pepper in a
bowl. Add pork and marinate for 20 minutes or
overnight in the refrigerator.
2 Make the dressing: Combine canola oil
and garlic in a saucepan over low heat. Stir
constantly until the garlic softens, about
2 minutes; remove from pan. Add soy sauce,
vinegar, sugar, and sesame oil. Season with salt
and pepper. Set aside.
3 Heat canola oil in the same pan over medium-
high heat. Stir-fry marinated pork until cooked,
about 2 minutes. Set aside.
4 Bring water to a boil in a medium saucepot.
Once boiling, add salt and bok choy. Cook for
about 1 minute, then shock in an ice bath; drain
and set aside.
5 Warm and loosen the udon noodles in the
same pot of water. Once they begin to
separate, stir and drain. Set aside.
6 Assemble the salad: Toss noodles with
the dressing in a large bowl. Add bok
choy, bell pepper, and pork.
Make-ahead Meals | Yummy 7
Baked Penne with Queso 500 grams penne pasta, cooked according to
de Bola Cream Sauce package directions
½ cup grated queso de bola
Elevate the usual cream sauce by adding queso
de bola. The best part? You can make this sauce
1 Preheat oven to 350°F.
three days ahead.
2 Make the cream sauce: Melt butter in a
saucepan over medium heat, and stir in flour.
Serves 8 Prep Time 25 minutes
Cook mixture for 1 minute. Add milk and stock;
Cooking Time 45 minutes
bring mixture to a boil, stirring continuously.
3 Add queso de bola then turn off heat, stirring
For the cream sauce
until cheese melts completely.
4 tablespoons butter
4 Heat oil in a large frying pan over medium
3 tablespoons all-purpose flour
heat. Sauté onion until translucent. Increase
2 cups warm milk
heat to medium-high. Add garlic, spinach, bell
1 cup chicken stock
peppers, and salt. Cook, stirring constantly, for
1½ cups grated queso de bola
about 6 to 8 minutes or until vegetables are
tender. Remove from heat and set aside.
1 tablespoon vegetable oil
5 Add cooked vegetables and black pepper to
1 small onion, minced
the cream sauce; mix well.
2 cloves garlic, minced
6 Stir in penne and toss. Pour into a 13x9-inch
1 cup chopped spinach
baking dish. Sprinkle with queso de bola.
1 cup diced yellow bell peppers
7 Bake in the preheated oven for 15 to 20
½ teaspoon sea salt
minutes or until cheese is melted and bubbly.
½ teaspoon freshly ground black pepper
Sausage and
Vegetable Pasta 350 grams penne noodles, cooked according
With fresh vegetables and juicy sausage, this to package directions
colorful dish is light on the belly but heavy on the ¼ cup chopped fresh basil (optional)
flavor. You can make this a day ahead of serving. salt and freshly ground black pepper
੻ cup grated Parmesan cheese
Serves 4 Prep Time 20 minutes
Cooking Time 15 minutes 1 Heat 2 tablespoons oil in a large frying pan or
wok. Sauté onions until translucent. Add garlic;
¼ cup olive oil, divided sauté just until fragrant. Add sausages; cook for
1 medium white onion, sliced thinly 1 minute.
3 tablespoons chopped garlic 2 Add remaining olive oil and mushrooms.
2 Hungarian sausages (about Sauté until mushrooms are brown, about
280 grams), cubed 1 minute.
1½ cups fresh button mushrooms, 3 Add zucchini and cherry tomatoes; cook just
caps sliced into 3 until tender. Add spinach and chicken stock.
1½ cups diced zucchini Mix well and cook until stock is reduced to half.
1½ cups cherry tomatoes, quartered 4 Toss in pasta and basil, if using. Season with
¾ cup blanched spinach, squeezed dry salt and pepper.
and chopped roughly 5 Transfer to a serving platter and sprinkle with
½ cup chicken stock Parmesan cheese.
Make-ahead Meals | Yummy 9
 Pulled Pork Mac and Cheese
We’ve reinvented macaroni and cheese by adding smoky pork chunks to the mix. You can make the
pulled pork two to three weeks in advance. Place in an airtight container and freeze until ready to use.
Serves 6 Prep Time 15 minutes Cooking Time 9 hours
1 medium white onion, one half sliced and the
other half chopped finely
½ kilo pork shoulder
1 cup American-style sweet and smoky
barbecue sauce (we used Hunt’s)
2 cups chicken stock or water
½ kilo fusilli or macaroni noodles
6 tablespoons butter
½ cup all-purpose flour
4 cups whole milk, warmed
2 cups coarsely grated sharp
cheddar cheese
1 cup coarsely grated Pepper Jack
or Gruyère cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup Japanese breadcrumbs (optional)
10 Yummy | Make-ahead Meals
1 Place sliced onions, pork shoulder, barbecue
sauce, and chicken stock or water in a slow
cooker. Cover with lid, set to low, and cook for
8 hours. (You can also cook pork in a heavy-
bottomed pot over low heat for 8 hours or until
very tender, adding more liquid if needed.)
Shred pork using two forks and set aside.
2 Bring a large pot of salted water to a boil.
Add noodles and cook for 3 minutes less than
the recommended cooking time. Drain and
set aside.
3 Preheat oven to 350°F.
4 Melt butter over medium heat in the same
pot used to cook the pasta. Once melted, add
finely chopped onions and sauté for 2 to 3
minutes or until softened. Whisk in flour and
cook for 2 minutes. Slowly whisk in milk. Bring
to a boil while whisking continuously.
5 Reduce heat to low and add cheeses.
Whisk until melted. Add cooked pasta and
mix well. Fold in shredded pork. Season with
salt and pepper.
6 Spray a 9x13-inch baking pan with cooking
spray or brush with oil. Transfer noodle
mixture to prepared pan. Sprinkle top with
breadcrumbs, if using. Bake for about 3 to
5 minutes or until top is golden brown.
Make-ahead Meals | Yummy 11
 Shrimp and Garlicky
Longganisa Crumble in
Creamy Tomato Pasta
Add the tasty, garlicky goodness of longganisa
to a tomato-based pasta sauce. Cook sauce one
day ahead; store, covered, in the refrigerator.
Cook pasta a day ahead, and toss noodles with a
little oil before storing in the refrigerator.
Serves 4 Prep Time 15 minutes
Cooking Time 25 minutes
2 tablespoons olive oil
200 grams garlic longganisa (such as the
Cabanatuan, Cebu, Vigan, or Tuguegarao
variety), casings removed, chopped
800 grams shrimps, peeled
and deveined
2 cups marinara sauce (see page 36)
¾ cup all-purpose cream
12 Yummy | Make-ahead Meals
salt and pepper
400 grams penne, cooked according to
package directions
¼ cup fresh basil, sliced into
thin strips
juice from ½ lemon
grated Parmesan cheese, to sprinkle
1 Heat oil in a medium saucepan over medium
heat. Add longganisa; cook until brown. Add
shrimp; cook until pink.
2 Pour in marinara sauce; simmer for 10 minutes.
Add cream; season with salt and pepper.
3 Toss in cooked penne. Add basil and lemon
juice. Sprinkle with Parmesan cheese.
Creamy Garlic and
Mushroom Pasta
You can make creamy pasta sauces in advance,
but you can only store them in the refrigerator
for up to three days.
¼ cup olive oil
30 fresh button mushrooms, cleaned and
sliced thinly into 4 pieces each
½ teaspoon salt
1½ heads garlic, peeled and crushed
1 (20-ounce) pack whipping cream
salt and pepper
500 grams linguine noodles, cooked
according to package directions
freshly grated Parmesan cheese, to serve
1 Heat olive oil in a small saucepan over
medium heat. Add mushrooms and salt;
stir and cook until mushrooms are browned,
about 10 minutes. Remove from pan and
set aside.
2 Lower heat and add garlic. Cook for about
3 to 4 minutes or until garlic is soft but not
browned. Stir in cream and mushrooms.
Season with salt and pepper.
3 Stir in cooked linguine noodles. Top with
Parmesan cheese and serve immediately.
Make-ahead Meals | Yummy 13
 Mexican Pasta Bake
The meat sauce can be made up to three days ahead and refrigerated in a
covered container, or made up to one month ahead and frozen. The cheese
sauce can be prepared three days ahead and refrigerated until ready to use.

Serves 12 to 15 Prep Time 20 minutes Cooking Time 50 minutes

For the meat sauce 1 Make the meat sauce: Heat oil in a large,
2 tablespoons olive oil heavy-bottomed saucepot or Dutch oven over
2 white onions, cut into chunks medium-high heat. Sauté onions and garlic until
3 cloves garlic, coarsely chopped onions are translucent. Add beef, cumin, and
500 grams ground beef chili con carne mix. Cook for about 5 to
1 teaspoon ground cumin 8 minutes or until mixture is slightly dry.
1 pack chili con carne mix (we used 2 Pour in chicken stock, tomatoes, spaghetti
McCormick), diluted in ½ cup hot water sauce, bell peppers, and sugar. Simmer, partially
½ cup chicken stock covered, for 10 to 12 minutes. Turn off heat and
1 (450-gram) can diced Italian tomatoes set aside.
1 (1-kilo) pack store-bought spaghetti sauce 3 Make the cheese sauce: Combine butter, milk,
(we used Bertolli) cream, and cheese sauce in a saucepan. Stir
2 green bell peppers, cored and diced continuously over medium heat for 3 minutes or
2 tablespoons brown sugar until warm. Set aside.
4 Preheat oven to 300°F.
For the cheese sauce 5 In a 15x10-inch baking pan, layer penne, meat
½ cup butter sauce, cheese sauce, and grated cheese. Bake
½ cup fresh milk in the preheated oven for 15 minutes or until
1 (200-gram) pack all-purpose cream cheese has melted and turned slightly brown.
1 (200-gram) pack store-bought cheese Serve hot.
sauce (we used Del Monte)

500 grams penne, cooked according to

package directions
1 (500-gram) bar quick-melting
cheese, grated

Make-ahead Meals | Yummy 15

Vegetable Bolognese
Do steps one to four, then let the sauce cool
quickly by placing the pot in ice-cold water.
Once cool, transfer the sauce to a covered
container; refrigerate for up to two days or
freeze for up to three months.
Serves 6 to 8 Prep Time 20 minutes
Cooking Time 35 minutes
3 medium eggplants, sliced into small cubes
(about 2 to 3 cups)
¼ cup olive oil, plus more if needed
¼ cup minced onions
1 stalk celery, minced (about ¼ cup)
1 medium carrot, minced (about ¾ cup)
1 small red bell pepper, cored and minced
(about ¼ cup)
250 grams fresh mushrooms
(button, shiitake, or a combination),
stems removed and caps minced
salt and pepper
½ cup red wine (optional)
2 (800-gram) cans tomato purée
or crushed tomatoes
1 cup fresh basil, sliced into thin strips
600 grams pasta (we used linguine), cooked
according to package directions
freshly grated Parmesan cheese, to sprinkle
1 Soak eggplants in 3 cups water mixed with
1 tablespoon salt for 10 minutes; rinse and drain.
2 Heat oil in a large saucepot over medium-low
heat. Sauté onions until translucent, about 1 to
2 minutes. Add celery, carrot, eggplants, bell
pepper, and mushrooms. Season with salt and
pepper. Add more oil if the pan is a little dry.
3 Increase heat to medium-high and add red
wine, if using. Stir constantly over low heat for
10 minutes and let wine reduce until almost dry.
4 Add tomatoes and 1 cup water; simmer for
15 to 20 minutes. Turn off heat and add basil.
5 Add pasta and toss to mix well. Place in a
serving dish and sprinkle with Parmesan cheese.
Chorizo Penne Pasta
To prep this recipe ahead, do steps one and
two, then freeze sauce for up to a week. Cook
noodles and proceed with the last step only
when about to serve.
Serves 6 Prep Time 10 minutes
Cooking Time 40 minutes
400 grams penne pasta, cooked according
to package directions
2 tablespoons olive oil
3 cloves garlic, minced
1 medium white onion, minced
salt and pepper
2 pieces Spanish chorizo, sliced
2 (400-gram) cans crushed tomatoes
1 teaspoon sugar
½ cup all-purpose cream
¼ cup basil, sliced into strips
¼ cup grated Parmesan cheese
1 Heat olive oil in a saucepan over medium heat.
Sauté garlic and onion; season with salt and
pepper. Add chorizo and cook for 1 minute.
2 Add tomatoes and sugar. Season with salt and
pepper. Simmer for 20 minutes.
3 If sauce is too thick, add ¼ cup pasta water
until desired consistency is achieved. Stir in
cream and allow to simmer for about 1 minute.
Add pasta and toss to coat. Add basil and mix
well. Transfer to a serving plate and sprinkle with
Parmesan cheese.
Make-ahead Meals | Yummy 17
 Cheesy Beef Cannelloni
Savory beef and gooey cheese make for a combo that’s hard to beat! This
whole dish can be made in advance, frozen, then baked right before serving.

Serves 4 to 6 Prep Time 30 minutes Cooking Time 40 minutes

For the filling 1 cup grated mozzarella cheese

125 grams ricotta cheese ¼ cup grated Parmesan cheese
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese 1 Make the filling: Combine all ingredients in a
2 tablespoons chopped garlic bowl; mix well and set aside.
salt and pepper 2 Heat oil in a saucepan over medium heat.
Sauté onions, garlic, and herbs. Add beef and
2 tablespoons vegetable oil sauté until cooked. Season with salt and pepper.
2 tablespoons chopped onions Set aside and let cool completely. Mix together
1 tablespoon chopped garlic cheese mixture and beef in a bowl.
1 teaspoon dried basil 3 Carefully stuff each cannelloni piece with the
1 teaspoon dried parsley filling. Arrange stuffed pasta in a greased baking
250 grams ground beef round dish. Set aside. Preheat oven to 350°F.
12 to 15 pieces uncooked cannelloni 4 Make the tomato sauce: Heat olive oil in a
1 tablespoon olive oil, to grease pan. Sauté onions, garlic, and dried herbs. Add
tomato paste and cook for 2 minutes. Add
For the tomato sauce tomato sauce and brown sugar; mix well. Add
2 tablespoons olive oil up to ½ cup water, 2 tablespoons at a time, if
2 tablespoons chopped onions necessary. Bring to a boil and adjust seasoning
1 tablespoon chopped garlic as necessary.
1 bay leaf 5 Pour tomato sauce on top of stuffed pasta.
1 teaspoon dried oregano Top with mozzarella and Parmesan cheeses.
1 teaspoon dried thyme Bake in the preheated oven for 20 to 30 minutes.
1 teaspoon dried basil
½ tablespoon tomato paste
2 (250-gram) packs tomato sauce
½ tablespoon brown sugar
salt and pepper

18 Yummy | Make-ahead Meals

Make-ahead Meals | Yummy 19
 Tinapa Flakes and Fusilli 350 grams fusilli pasta, cooked according
Salad with Dill Mayo to package directions
2 small boneless bangus tinapa, fried
This pasta salad is packed with the bold flavors
until golden brown and flaked, divided
of smoky tinapa and vibrant dill. It’s also a cinch
1 cup cherry tomatoes, quartered
to make! Make the dressing up to five days in
2 green onion stalks, chopped (optional)
advance; place in a covered container and store
in the refrigerator.
1 Mix together mayonnaise, calamansi juice,
dill, and garlic in a large bowl. Season with
Serves 2 to 3 Prep Time 15 minutes
salt and pepper.
Cooking Time 15 minutes
2 Add pasta, half the tinapa flakes, and
tomatoes; toss to combine.
¾ cup mayonnaise
3 Top with remaining tinapa flakes and
2 tablespoons calamansi juice
sprinkle with green onions, if using. Store in
1 tablespoon chopped fresh dill
the refrigerator until ready to eat.
1 teaspoon minced garlic
salt and pepper

20 Yummy | Make-ahead Meals

Baked Tomato
and Cheese Penne
You can prepare this dish up to one month in
advance, but make sure to keep it stored in the
freezer. Thaw it completely in the refrigerator
before baking.

Serves 4 to 6 Prep Time 15 minutes

Cooking Time 45 to 50 minutes

1½ cups cottage cheese

1 cup cream cheese spread
1¼ cups grated mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil, plus extra
to grease pan
1 medium white onion, chopped
4 cloves garlic, minced
1 (400-gram) can crushed tomatoes
1 (240-gram) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon chili flakes
¾ teaspoon salt
¼ teaspoon pepper
450 grams cooked penne pasta, cooked
according to package directions but 3
minutes less than the recommended time
¼ cup grated Parmesan cheese

1 Preheat oven to 400°F.

2 Combine cottage cheese, cream cheese
spread, ½ cup mozzarella cheese, and parsley
in a bowl. Set aside.
3 Heat oil in a pot over medium heat. Sauté
onions until translucent. Add garlic and cook
until fragrant.
4 Add tomatoes, tomato sauce, oregano,
rosemary, chili flakes, salt, and pepper. Bring to
a boil, then reduce to a simmer. Cook for
20 minutes or until sauce thickens slightly.
5 Add cooked noodles to the tomato sauce and
turn off heat. Add cheese mixture and mix well.
Transfer to a baking dish.
6 Top penne with remaining mozzarella cheese
and Parmesan cheese. Bake for about
30 minutes or until cheese is melted and
golden. You can also bake this in a turbo
broiler set at 175°C.

Make-ahead Meals | Yummy 21

Freeze
and fry
Save time and energy during the
week by banking on these recipes.
Store them in the freezer, then fry
whenever you wish!

Lechon Kawali
with Red Curry
Do steps one and two over the weekend, keep
the pork frozen, and fry any day of the week!
Serves 4 to 6 Prep Time 20 minutes, plus
freezing time Cooking Time 1 hour
For the lechon kawali
2 tablespoons rock salt
1 tablespoon black peppercorns
6 cloves garlic, pounded
3 bay leaves
1 kilo whole skin-on pork belly
canola oil
For the red curry sauce
100 grams potatoes, peeled and cut
into 1½-inch cubes
100 grams carrots, peeled and cut
into 1½-inch cubes
100 grams sweet potatoes (kamote),
peeled and cut into 1½-inch cubes
2 cups fresh coconut milk, divided
੻ to ½ cup store-bought red curry paste
5 small shallots, peeled
salt and sugar
cilantro leaves (wansoy), to garnish
steamed rice, to serve
1 Make the lechon kawali: Place water in a
large pot until half full. Add salt, peppercorns,
garlic, and bay leaves; bring to a boil. Add
pork, lower heat to simmer, and cook until
tender, about 35 minutes.
2 Drain pork. Leave on a wire rack until
completely dry; cover with plastic wrap.
Freeze until fat is frozen, about 5 hours.
3 Make the red curry sauce: Blanch potatoes,
carrots, and sweet potatoes in boiling salted
water for 5 to 8 minutes or until half-cooked;
drain. Set aside.
4 Heat 3 tablespoons coconut milk in a
wok over medium-low heat. Add red curry;
cook until bubbling (be careful not to burn
mixture). Add remaining coconut milk; mix
well. Add vegetables and shallots. Simmer
until tender. Season with salt and sugar.
5 Heat oil in a deep, heavy-bottomed pot.
Deep-fry frozen pork until golden brown and
crispy. Chop pork into 2-inch pieces. Toss in
red curry sauce. Garnish with cilantro leaves.
Serve over rice.
Make-ahead Meals | Yummy 23
 Thai Pork Sausage
You can keep these pork patties frozen for up to three months. Make sure to place parchment
paper between patties, and store them in a freezer bag or covered container.

Serves 4 to 5 Prep Time 20 minutes Cooking Time 6 to 8 minutes

8 stalks lemongrass, pounded and
chopped finely
2 teaspoons chili flakes (optional)
8 cloves garlic, chopped finely
4 shallots, chopped finely
6 tablespoons chopped cilantro leaves
and stems
500 grams ground pork
4 teaspoons (or to taste) salt
1 tablespoon brown sugar
1 teaspoon calamansi juice
1 teaspoon freshly ground black pepper
4 teaspoons grated galangal or ginger
1 teaspoon ground turmeric
4 kaffir lime leaves, sliced finely
vegetable oil
steamed rice and cucumber salad,
to serve (optional)
1 Using a mortar and pestle, pound lemongrass,
chili flakes (if using), garlic, shallots, and cilantro
into a paste.
2 Combine pork and remaining ingredients in a
bowl; mix well. Add paste and mix thoroughly.
Scoop mixture into ੻ to ½ cup portions and
form into patties.
3 Heat oil in a frying pan over low heat. Fry
patties in batches until golden brown, about
5 minutes per side. Serve with steamed rice and
cucumber salad, if desired.

24 Yummy | Make-ahead Meals


Pretzel-crusted
Chicken Fingers
To make chicken tenders extra tasty, coat them in
crushed salted pretzels instead of breadcrumbs.
After step four, wrap them tightly with plastic
wrap or place in a zip-top bag and freeze. Fry
chicken pieces while still slightly frozen.
Serves 3 to 4 Prep Time 15 minutes
Cooking Time 10 minutes
350 grams chicken tenders or chicken breast
fillets, sliced into strips
salt and pepper
5 tablespoons all-purpose flour
1¼ cups (125 grams) crushed salted pretzels
(we used Snyder’s)
1 large egg, beaten lightly
vegetable or canola oil
26 Yummy | Make-ahead Meals
For the honey-mustard dip
¼ cup yellow mustard
¼ cup wine vinegar or apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
¼ cup mayonnaise
salt
1 Season chicken with salt and pepper. Set aside.
2 Place flour and pretzels on separate plates.
Combine beaten egg and 1 tablespoon water
in a bowl. Dredge chicken in flour, dip in egg,
and roll in crushed pretzels.
3 Heat oil in a frying pan over medium heat. Fry
chicken fingers until golden brown, about 2 to
3 minutes per side. Drain on paper towels.
4 Make the honey-mustard dip: Mix mustard,
vinegar, honey, and sugar in a saucepan; simmer
over medium heat until reduced by half. Let
cool for 5 minutes. Stir in mayonnaise and
season with salt.
Chori Burger 8 burger buns, halved and toasted
Wrap each patty in plastic wrap, then place in a 8 lettuce leaves, trimmed
freezer bag; thaw in the fridge before cooking. 16 thin slices salad tomatoes
½ cup drained atchara
Serves 8 Prep Time 20 minutes, plus chilling 8 sunny-side-up eggs
time Cooking Time 30 minutes
1 Make the chorizo patties: Mix all ingredients
For the chorizo patties together in a large bowl. Cover tightly with
1 kilo ground pork (80 percent meat, plastic wrap and refrigerate overnight.
20 percent fat) 2 Divide mixture to form 8 patties.
½ cup sugar 3 Heat oil in a frying pan. Fry patties in batches,
3 tablespoons minced garlic about 4 to 5 minutes per side. Transfer to a plate.
3 tablespoons vinegar 4 Spread mayonnaise on the insides of a burger
3 tablespoons soy sauce bun. Place a lettuce leaf and 2 tomato slices on
2½ teaspoons salt the bottom half of the bun. Top with a chorizo
1 teaspoon freshly ground black pepper patty, 1 tablespoon atchara, and 1 fried egg.
Cover with the top half of the bun. Repeat to
vegetable oil make 7 more burgers.
੻ cup mayonnaise

Make-ahead Meals | Yummy 27

 Ham and Mushroom 8 ham slices
½ cup canned button mushrooms, sliced
Chicken Cordon Bleu 2 medium eggs, beaten with
The classic chicken roll recipe can be prepared
1 tablespoon water
in advance—follow until step four, wrap in plastic
1 cup breadcrumbs, seasoned with
wrap, then freeze! This one is cooked in the oven,
2 teaspoons grated Parmesan cheese
but you can also fry the rolls on your stove.
and a pinch of salt and white pepper
Serves 8 Prep Time 45 minutes
For the mushroom sauce
Cooking Time 40 minutes
2 cups canned condensed cream
of mushroom soup
10 teaspoons butter, divided
¼ cup sour cream
8 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 teaspoon salt
3 tablespoons canned sliced mushrooms
½ teaspoon ground black pepper
8 American cheese slices

28 Yummy | Make-ahead Meals

1 Preheat oven to 350°F. Grease a 9x13-inch
baking dish with 2 teaspoons butter.
2 Place a chicken breast fillet between 2 sheets
of plastic wrap. Using a meat mallet, gently
pound chicken until ¼-inch thick. Repeat with
remaining chicken fillets.
3 Season chicken with salt and pepper. Place
1 cheese slice and 1 ham slice on top of each
fillet. Top with 3 to 4 mushroom slices. Roll
each fillet tightly and secure with a toothpick.
4 Dip each chicken roll in egg wash, then coat
in seasoned breadcrumbs.
5 Arrange chicken rolls on the prepared baking
dish. Top each piece with 1 teaspoon butter.
6 Cook in the preheated oven for 30 to 35
minutes, or until chicken is no longer pink.
7 Meanwhile, make the mushroom sauce:
Combine all ingredients in a medium
saucepan. Simmer, stirring continuously,
for 5 minutes. Set aside.
8 Remove chicken from oven. Remove
toothpicks. Transfer to a serving platter.
Serve hot with mushroom sauce.
Make-ahead Meals | Yummy 29
Hambagu Steak
Dress up regular burger steak with a unique
tomato-based sauce! After step two, you can
wrap each patty in plastic wrap and freeze. Thaw
in the refrigerator overnight before cooking.
Serves 2 Prep Time 10 minutes
Cooking Time 20 minutes
3 tablespoons vegetable oil, divided
1 medium white onion, minced
½ cup Japanese breadcrumbs
2 tablespoons milk
200 grams ground round
100 grams ground pork
3 tablespoons minced zucchini
3 tablespoons minced carrots
1 large egg, beaten
1 teaspoon salt and freshly ground
black pepper
Japanese coleslaw and steamed rice
For the sauce
¼ cup ketchup
2 tablespoons tonkatsu sauce
1 Heat 1 tablespoon oil in a pan. Sauté onions
until caramelized. Set aside and let cool.
2 Mix together breadcrumbs and milk in a
small bowl. Mix ground meat, zucchini, carrots,
and egg in a large bowl; add breadcrumb
mixture and sautéed onions. Season with salt
and pepper. Form into 4 thick patties.
3 Heat remaining oil in a large frying pan over
medium-high heat. Fry patties in batches until
brown, about 6 minutes per side.
4 Make the sauce: Combine ketchup, tonkatsu
sauce, and ¼ cup water in a bowl.
5 Return patties to the pan; pour sauce over.
Simmer until patties are cooked through.
6 Serve with Japanese coleslaw and
steamed rice.
Make Japanese coleslaw:
Mix ¼ cup mayonnaise,
2 teaspoons sesame oil,
and 2 teaspoons cooked
burger sauce. Shred
¼ cabbage finely. Toss
cabbage in sauce when
ready to eat.
Falafel
You can keep falafel patties frozen in a zip-top
bag for up to one month.
Serves 2 Prep Time 15 minutes
Cooking Time 15 minutes
1 cup chickpeas (garbanzos)
4 stalks green onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 teaspoon baking powder
2 tablespoons all-purpose flour
juice from ½ lemon
salt and pepper
vegetable oil
garlic-yogurt sauce, to serve
1 Combine chickpeas, green onions, garlic,
cumin, cayenne pepper, parsley, cilantro,
baking powder, flour, and lemon juice in
a food processor or blender. Process until
mixture is coarse.
2 Season mixture with salt and pepper.
3 Transfer to a bowl. Fluff mixture using a
fork and mix well; remove any big chunks of
chickpeas. Chill for 30 minutes.
4 Form chilled mixture into small patties.
Deep-fry in hot oil until golden brown.
Serve drizzled with garlic-yogurt sauce.
Make-ahead Meals | Yummy 31
Cornflake-crusted
Fish Burgers
Have breaded fish at the ready for unexpected
guests. Prepare recipe until step two, wrap fish
in plastic wrap, and freeze. Thaw them slightly
before frying.
Serves 4 Prep Time 40 minutes
Cooking Time 15 minutes
juice from 1 lemon
2 (100-gram) white fish fillets
(such as cream dory or lapu-lapu),
sliced into 4 (3x4-inch) pieces
salt and pepper
੻ cup all-purpose flour
1 small egg, beaten
2 to 2½ cups crushed cornflakes,
pounded using a mortar and pestle
vegetable oil
4 hamburger buns, halved and toasted
4 cheese slices
vegetable slaw or lettuce, tomatoes, and
pickle relish, to serve
1 Drizzle lemon juice on fish fillets. Season
with salt and pepper.
2 Dredge fish in flour and dip in beaten egg.
Lightly press fillets on cornflakes to coat.
3 Heat oil in a frying pan. Fry fish in batches
until golden, about 2 to 3 minutes per side.
Drain on paper towels.
4 To assemble, place fish on the bottom half
of the bun. Top with cheese and vegetable
slaw or lettuce, tomatoes, and pickle relish.
Cover with the top half of the bun. Repeat to
make 4 fish burgers. Serve hot.
Skinless Longganisa
Everyone’s familiar with cased longganisa,
but this skinless version is definitely easier to ½ cup all-purpose flour
prepare. Make it in advance and store by ½ cup tomato ketchup
arranging longganisa between sheets of wax 2 tablespoons soy sauce
paper, then placing in a zip-top bag. Freeze 2 teaspoons sugar
for up to three months. 2 tablespoons cane vinegar

Makes 20 to 25 pieces Prep Time 15 minutes vegetable oil

Cooking Time 12 minutes garlic rice and tomatoes, to serve

500 grams ground pork 1 Combine all ingredients in a bowl; mix well.
200 grams firm tofu (tokwa), Divide mixture into 20 to 25 portions and shape
sliced into small cubes into logs or patties.
½ cup finely chopped garlic 2 To cook, heat oil in a nonstick frying pan.
1 teaspoon salt Fry longganisa until cooked on both sides, about
1½ teaspoons ground 3 to 4 minutes per side.
black pepper 3 Serve with garlic rice and tomatoes, if desired.

Make-ahead Meals | Yummy 33

 Pork Schnitzel
A European favorite, schnitzel is meat that’s pounded, breaded, and deep-
fried. You can make a big batch, then freeze the extra fillets individually.

Serves 4 Prep Time 40 minutes Cooking Time 30 minutes

4 (½-inch-thick) boneless pork chops 1 Place a pork chop between 2 sheets of

¼ cup all-purpose flour plastic wrap. Using a meat mallet, gently
salt and pepper pound pork until ¼ inch thick. Make small
1 egg, beaten slits around the edges of the pork to
¾ cup Japanese breadcrumbs prevent curling.
½ teaspoon paprika 2 Mix flour, salt, and pepper in a bowl. Place
3 tablespoons canola oil beaten egg in another bowl, and breadcrumbs
and paprika in a third one.
For the dill sauce 3 Heat oil in a large skillet over medium-high
¼ cup chicken stock (¼ chicken bouillon heat. Dredge pork cutlets in seasoned flour,
cube dissolved in ¼ cup water) dip in egg, and coat with breadcrumbs.
½ teaspoon dried dill or 2 teaspoons 4 Fry cutlets in batches until golden brown,
chopped fresh dill about 3 to 4 minutes per side.
¼ teaspoon salt 5 Make the dill sauce: Heat chicken stock in
½ cup sour cream a saucepan; remove from heat and set aside.
1 tablespoon mayonnaise Mix dill, salt, sour cream, and mayonnaise
in a small bowl. Add sour cream mixture to
For the German potato salad chicken stock. Bring back to heat, stirring until
1 cup mayonnaise mixture thickens. Do not boil.
2 teaspoons mustard 6 Make the German potato salad: Mix
੻ cup pickle relish mayonnaise, mustard, pickle relish, salt, and
salt and pepper pepper in a bowl. Add potatoes, bacon, and
300 grams marble potatoes, boiled, eggs. Mix until well combined.
halved, and cooled 7 Top cutlets with fried eggs and serve with
100 grams bacon, cooked and chopped dill sauce, potato salad, and lemon slices.
2 hard-boiled eggs, chopped

4 sunny-side up eggs
lemon slices, to serve

34 Yummy | Make-ahead Meals

 Weekend
project
Make the most out of your
free time during weekends by
cooking dishes that can be
stored in your refrigerator or
freezer. Come mealtime, all you
need to do is heat them up.

36 Yummy | Make-ahead Meals

 Cheese-stuffed Meatball Sub
There’s a yummy surprise tucked into this hefty sandwich—each meatball is stuffed
with tasty cheese! After step two, cover the meatballs tightly with plastic wrap and
freeze for up to one week; thaw overnight before baking. You can also bake, cool,
and refrigerate them for up to two days, then reheat with the marinara sauce. The
marinara sauce can be made in advance and frozen for up to three months.

Serves 4 Prep Time 40 minutes Cooking Time 40 minutes

500 grams lean ground beef 1 Combine beef, onions, parsley, and apples.
1 small white onion, chopped finely Season with salt and pepper. Fry a small piece
and sautéed in oil to test the seasoning; season with more salt and
1 tablespoon chopped fresh parsley pepper, if needed.
1 medium apple, peeled and grated 2 Form meat mixture into golf ball-sized pieces.
salt and pepper Flatten ball on the palm of your hand to make a
150 grams mozzarella or cheddar cheese, patty. Place a cheese cube at the center. Shape
sliced into ½-inch cubes patty into a ball and place on a baking tray.
½ cup vegetable oil, to drizzle Repeat with remaining meat mixture. Drizzle
4 (6-inch) loaves French bread, with oil.
halved lengthwise 3 Bake in an oven preheated to 400°F for about
lettuce leaves 15 to 20 minutes or until brown.
4 Make the marinara sauce: Heat olive oil in a
For the marinara sauce medium pot over medium heat. Add onions and
1½ tablespoons olive oil sauté until light golden in color. Add garlic and
¼ cup diced white onions sauté until fragrant. Add white wine, if using,
1 clove garlic, minced and reduce until almost dry. Add tomatoes and
2 tablespoons dry white wine (optional) ½ cup water. Bring to a simmer and cook over
400 grams canned diced tomatoes low heat, stirring occasionally, until slightly thick,
salt and pepper about 15 minutes. Season with salt and pepper.
2 tablespoons basil leaves, sliced into Mix in basil. (You can purée the sauce if you
thin strips want it smooth.)
5 Warm meatballs in marinara sauce for about
5 to 10 minutes in a pan over medium heat.
Sandwich 3 to 4 meatballs and lettuce leaves
on a French bread loaf. Repeat to make
3 more sandwiches.

Make-ahead Meals | Yummy 37

 Provençal Beef Stew
Offer your guests a taste of the Mediterranean! Preparing the recipe ahead of time will allow
all the flavors to meld, making it perfectly tasty in time for your party.
You can follow the recipe until step eight.

Serves 8 to 10 Prep Time 20 minutes Cooking Time 2 hours

1.8 kilos beef shoulder, cubed
salt and pepper
5 tablespoons all-purpose flour
½ cup olive oil
8 strips bacon, diced
3 medium white onions, sliced
10 cloves garlic, sliced thinly
1¼ teaspoons dried thyme
2 to 3 bay leaves
5 tablespoons tomato paste
zest from 3 oranges, divided
1¼ cups red wine
8 cups beef stock (or 4 beef bouillon cubes
dissolved in 8 cups water)
5 pieces anchovy fillets, mashed
1¼ cups canned diced tomatoes
¾ cup sliced black olives
½ cup chopped parsley
1 Season beef cubes with salt and pepper. Place
flour in a large bowl; toss beef cubes to coat.
Set aside.
2 Heat oil in a heavy-bottomed pan over
medium heat. Cook bacon until brown. Transfer
to a small bowl; set aside. Save bacon drippings.
3 In the same pan, heat 4 tablespoons bacon
drippings and sear beef cubes in batches, about
2 to 3 minutes per side. Transfer beef to a plate.
4 In the same pan, add more bacon drippings.
Sauté onions until softened. Season with salt.
Add garlic, thyme, and bay leaves; sauté until
fragrant, about 1 minute. Add tomato paste and
half the orange zest. Cook for less than 1 minute
or until tomato paste changes to a lighter, more
orange color.
5 Add beef to pan and pour in red wine. Scrape
the bottom of the pot to mix the browned bits
with the stew. Let stew reduce, undisturbed,
until almost dry.
6 Add beef stock. Beef should be completely
covered in liquid; add water if necessary. Season
with salt and pepper. Simmer until beef is almost
fork-tender, about 1½ to 2 hours.
7 Add anchovies; simmer for 20 minutes. Add
tomatoes, reserved bacon, and olives; simmer
for 10 more minutes or until beef is fork-tender.
8 Let cool completely and transfer to a freezer-
friendly plastic container. Freeze for up to
3 months.
9 Let stew thaw overnight in the refrigerator,
heat on the stove, and add fresh parsley before
serving. You can also heat the stew on the stove
directly from the freezer. Add about ½ cup
water to avoid further reduction of the sauce.

38 Yummy | Make-ahead Meals

Make-ahead Meals | Yummy 39
 Yakinikudon
You get protein, vegetables, and carbs all in one
bowl. Swap out beef for chicken fillets or thinly
sliced pork loin—it’ll be just as good. Marinate
the beef up to three weeks in advance. Place in
a zip-top freezer bag and store in the freezer
until ready to fry.
Serves 4 Prep Time 15 minutes, plus marinating
time Cooking Time 10 minutes
4 tablespoons Japanese soy sauce, divided
1 teaspoon grated ginger
2 cloves garlic, minced
½ teaspoon baking soda
400 grams thinly sliced sirloin or tenderloin
3 tablespoons cooking oil, divided
1 medium white onion, sliced thinly
੻ cup julienned red bell peppers
½ cup julienned carrots
40 Yummy | Make-ahead Meals
¼ cup shredded cabbage
2 tablespoons mirin
2 tablespoons toasted sesame seeds and
green onions, to garnish (optional)
steamed rice, to serve
1 Combine 1 tablespoon soy sauce, ginger,
garlic, baking soda, and beef in a bowl. Cover
and marinate in the refrigerator overnight.
2 Heat a wok over high heat. Add 2 tablespoons
oil. Stir-fry beef in batches until beef changes
color, about 5 to 6 minutes. Set aside.
3 Add remaining oil to the wok. Sauté onions
until caramelized. Add bell peppers; sauté
until tender. Add carrots; sauté until cooked
but still crisp. Add cabbage and cooked beef.
Add remaining soy sauce and mirin; mix well.
Sprinkle with sesame seeds and green onions, if
desired. Serve over steamed rice.
Asian Beef Stew
You can do this recipe up to step three, freeze,
then continue just before serving.
Serves 6 Prep Time 30 minutes
Cooking Time 2 hours 30 minutes
750 grams beef short ribs, sliced into
1½-inch chunks
salt and pepper
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
2 cloves garlic, minced
3 thin slices ginger
1 medium white onion, minced
½ cup Chinese rice wine
2 tablespoons sugar
1 stick cinnamon or 1 teaspoon
ground cinnamon
3 pieces star anise
੻ cup light soy sauce
2 medium carrots, sliced into chunks
2 medium radishes, sliced into chunks
1 to 2 teaspoons sesame oil
1 tablespoon cornstarch dissolved in
1 tablespoon water
chopped green onion, to garnish (optional)
1 Pat dry beef and season with salt and pepper.
Dredge in flour and shake off excess.
2 Heat oil in a large pot over high heat until
smoking. Sear beef in batches until brown on
all sides, about 3 minutes per side. Do not
crowd pan. Set aside.
3 In the same pot, sauté garlic, ginger, and
onion. Add rice wine, scraping the bottom of
the pot. Add seared beef, sugar, cinnamon, star
anise, soy sauce, and enough water to cover
beef. Lower heat and simmer, covered, until
beef is tender, about 2 hours.
4 Add carrots and radishes; continue
simmering until vegetables are tender.
5 Stir in sesame oil and dissolved cornstarch;
cook until sauce thickens, about 1 minute.
Garnish with green onions.
Make-ahead Meals | Yummy 41
 Prawn and Crab Thermidor
This classic dish is made more special with the addition of crabmeat. For an even richer
version, top with grated queso de bola or Parmesan cheese before baking.
This dish can be prepared one day in advance. After step eight, cover the baking sheet
with plastic wrap and store in the coldest section of the refrigerator. Bake before serving.

Serves 4 to 6 Prep Time 40 minutes Cooking Time 30 minutes

750 grams tiger prawns 1 Preheat oven to 375°F.

1 tablespoon olive oil 2 Butterfly the prawns, making sure to keep
1 tablespoon butter heads and shells intact. Carefully separate meat
¼ cup shallots, chopped finely from shells. Set aside.
½ cup dry white wine 3 Heat oil and butter in a heavy-bottomed pot.
½ cup fish stock or water Add prawn meat and cook for 2 minutes or just
½ teaspoon mustard until meat changes color to pink.
1½ cups heavy cream, divided 4 Sauté shallots in pot until translucent. Add
salt and freshly ground black pepper wine and stock or water. Boil for 1 minute.
1 teaspoon lemon juice (or to taste) 5 Add mustard and 1 cup cream. Bring to a boil,
¼ cup cubed Gruyère cheese, quick-melting then reduce to a simmer. Season with salt and
cheese, or queso de bola pepper. Add lemon juice and cheese; cook for
yolks from 2 medium eggs 1 to 2 minutes.
1½ cups steamed crabmeat 6 Mix together egg yolks and remaining cream
3 tablespoons finely chopped parsley in a bowl.
7 Turn off heat. Mix in yolk mixture, crabmeat,
and parsley. Let mixture cool completely.
8 Stuff prawn shells with a generous amount of
prawn meat mixture. Arrange on a baking sheet.
9 Bake prawns until heated through, about
5 minutes. You can also bake the prawns in
batches in a turbo broiler set at 175°C.
Serve hot.

Make-ahead Meals | Yummy 43

 Fish Parmigiana with
Carrot-Tomato Sauce
Both the breaded fish fillets and the carrot-
tomato sauce can be frozen in advance.
Serves 4 to 6 Prep Time 15 minutes
Cooking Time 30 to 45 minutes
For the carrot-tomato sauce
੻ cup extra virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 medium carrot, grated finely
2 cups diced fresh tomatoes  with sea salt.
pinch of sea salt
300 grams white fish fillets (like cream dory
or sole), sliced into small rectangles
salt and pepper
½ cup all-purpose flour
2 eggs, beaten
½ cup breadcrumbs
½ cup grated Parmesan cheese, plus extra
to sprinkle
44 Yummy | Make-ahead Meals
¼ cup olive oil
300 grams spaghetti, cooked according to
package directions
1 Make the sauce: Heat oil in a saucepan. Add
shallots and cook until transparent. Add garlic
and cook just until soft and about to turn golden
brown. Add thyme and oregano. Add carrots
and cook until soft, about 8 minutes. Add
tomatoes and bring to a boil. Reduce heat and
simmer until sauce is thick. Stir often to break
down the tomatoes and keep the sauce from
sticking to the bottom of the pan. Season
2 While sauce is simmering, season fish with salt
and pepper. Place flour, eggs, and breadcrumbs
combined with Parmesan cheese in 3 separate
containers. Dredge fish in flour, dip in egg, and
coat in breadcrumb mixture.
3 Heat olive oil in a pan over medium heat. Fry
fish until golden brown. Drain on paper towels.
Serve fish over spaghetti; top with carrot-
tomato sauce and Parmesan cheese.
Bottled Spanish Bangus
Bottled foods are perfect as gifts, pasalubong,
and instant ulam. Here’s a classic recipe that you
can use as a base; get creative and add other
flavorings like capers, roasted garlic, or olives.
Makes about 8 (8-ounce) bottles
Cooking Time 2 hours Prep Time 3 hours
2 kilos small milkfish (bangus), cleaned, head
and tail sliced off, scales left intact
salt, to soak
200 grams carrots, sliced into rounds
24 bay leaves
200 grams pickles
3 tablespoons whole peppercorns
24 green finger chilies (siling pangsigang)
about 4 cups corn oil
 
1 Slice fish to fit inside bottles. Wash
thoroughly to remove all traces of blood.
2 Soak fish in 1 part salt to 10 parts water for
25 minutes to eliminate the fishy smell.
3 Portion fish among 8 (8-ounce) bottles; lightly
screw on lids. Steam for 20 minutes. Drain
excess water; don’t shake bottles too much to
ensure fish stays intact.
4 Portion carrots, bay leaves, pickles,
peppercorns, and chilies among bottles. Season
with salt. Pour corn oil into each bottle, leaving
a ¼-inch space on top.
5 Lightly screw on lids. Place bottles in a rack
inside a pressure cooker. Fill pressure cooker
with water up to the bottom of the bottles.
Cover and turn on pressure cooker. When
whistling starts, lower heat; cook for 1 hour.
Allow pressure to drop and make sure pressure
cooker is completely depressurized before
removing the cover.
6 Remove jars; screw lid on tightly while hot.
Invert bottles and check for leakage. Cool and
clean bottles before storing. Store for at least
2 weeks for best flavor.
Make-ahead Meals | Yummy 45
46 Yummy | Make-ahead Meals
 Chicken Enchilada
Prep all the elements weeks in advance, then all you have to do is pop
the dish in the oven for one grand fiesta.

Serves 6 Prep Time 20 minutes Cooking Time 30 minutes to 1 hour

For the enchilada sauce 1 Make the enchilada sauce: Heat olive oil in a
2 tablespoons olive oil pan; add flour and spices. Mix well to combine.
2 tablespoons all-purpose flour Add tomato sauce and 1½ cups water; whisk
2 tablespoons chili powder well. Season with salt; simmer until slightly
pinch of cayenne powder thick, about 15 minutes. At this point, you can
¼ teaspoon ground cumin refrigerate the sauce for 1 to 2 days or freeze for
¼ teaspoon garlic powder about 3 months. Rewarm on the stove and whisk
1 cup tomato sauce well if the sauce separates.
salt 2 Season chicken with salt, pepper, lemon juice,
and paprika. Marinate for at least 30 minutes in
5 skinless chicken breast fillets the refrigerator. Heat oil in a pan. Cook chicken
salt and pepper until brown on the outside but still moist in the
2 teaspoons lemon or calamansi juice center. Do not overcook.
½ teaspoon paprika 3 Slice chicken into cubes. Mix in 1 cup cheese,
cooking oil ½ cup sour cream, cilantro, jalapeños, and
2 cups grated Monterey Jack or ½ cup enchilada sauce.
cheddar cheese, divided 4 Place a tortilla on a plate. Spoon ઁ chicken
1 cup sour cream, divided mixture on the bottom portion of the wrapper;
¼ cup chopped fresh cilantro roll tightly. Place tortilla on an a greased 7x11-
2 to 4 tablespoons chopped jalapeño, inch baking dish, seam side down. Repeat with
depending on your preference remaining tortillas and chicken mixture.
1½ cups enchilada sauce, divided 5 Top tortillas with 1 cup enchilada sauce,
6 (8-inch) flour tortillas remaining sour cream, and remaining cheese.
diced tomatoes, diced bell peppers, and 6 Wrap dish tightly with aluminum foil or plastic
sliced olives (optional) wrap. Freeze for up to 3 months.
7 Let enchilada thaw overnight in the
refrigerator. Bake in an oven preheated to
400°F for 15 minutes. Alternatively, you can
also bake it straight from the freezer in an
oven preheated to 350°F for 1 hour. To check
if cooked through, insert a knife in the center
and check if piping hot. Top with tomatoes, bell
peppers, and olives.

Make-ahead Meals | Yummy 47

 Yellow Chicken Adobo
Adobo is one of those dishes that tastes better
days after cooking. Here’s a version with
turmeric, giving the classic dish a bit of spice
and a nice yellow color.
Serves 6 Prep Time 10 minutes
Cooking Time 45 minutes
4 tablespoons vegetable oil
1 head garlic, minced
1 white onion, sliced
1 knob fresh turmeric, sliced
750 grams chicken, adobo cut
fish sauce (patis), to taste
½ teaspoon black peppercorns
¼ cup vinegar
1 (400-gram) can coconut milk
48 Yummy | Make-ahead Meals
1 bay leaf
1 to 2 green finger chilies (siling
pangsigang; optional)
1 Heat oil in a saucepan over high heat. Sauté
garlic, onion, and turmeric. Add chicken and
stir-fry for about 5 minutes.
2 Season with fish sauce and add peppercorns.
Lower heat and cook until chicken renders
its own liquid. Stir-fry until chicken is partially
cooked and no longer pink.
3 Add vinegar and simmer, making sure not to
stir, until acid cooks off, about 5 to 7 minutes.
4 Add coconut milk and bay leaf; simmer until
thick and chicken is cooked through. Add chilies
and season with more fish sauce.
Baked Chicken Italiano Double the recipe for
the tomato sauce and
Love pizza? This Italian-inspired dish has the
freeze half of it for next
same flavor profile! Make the tomato sauce in
week’s cheesy Beef
advance and freeze for up to one week.
Cannelloni (page 18).
Serves 4 Prep Time 20 minutes, plus
marinating time Cooking Time 1 hour

4 chicken leg quarters

¼ cup olive oil
juice from half a lemon
੢ cup chopped garlic
salt and pepper
¼ cup vegetable oil

For the tomato sauce

2 tablespoons olive oil
2 tablespoons chopped onions
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
½ tablespoon tomato paste
2 (250-gram) packs tomato sauce
½ tablespoon brown sugar
salt and pepper

1 cup grated mozzarella cheese

¼ cup grated Parmesan cheese
੢ cup fresh basil leaves, torn roughly
੢ cup fresh oregano
1 Pat dry chicken with paper towels and place
in a bowl. Add olive oil, lemon juice, garlic,
salt, and pepper. Mix well and marinate in
the refrigerator, covered, for at least 1 hour
or overnight.
2 Heat oil in a saucepan over medium heat.
Sear chicken on all sides, about 3 to 4 minutes
per side. Place on a baking pan and set aside.
3 Preheat oven to 350°F.
4 Make the tomato sauce: Heat olive oil in a
saucepan over medium heat. Sauté onions,
garlic, and herbs. Add tomato paste and sauté
until cooked. Add tomato sauce and brown
sugar; mix well. If sauce is too thick, add water,
1 tablespoon at a time, until desired consistency
is reached. Bring to a boil; adjust seasoning.
5 Pour tomato sauce over chicken and bake in
the preheated oven until cooked through, about
20 to 30 minutes.
6 During the last 5 to 10 minutes of baking,
top chicken with cheeses, basil, and oregano.
Continue baking until cheese is melted.

Make-ahead Meals | Yummy 49

 Callos
Serving this hearty dish shouldn’t be limited to special occasions. Cook it up, freeze,
then heat any day you prefer. Don’t forget to have it with crusty bread and butter!

Serves 10 to 12 Prep Time 2 hours Cooking Time 4 to 6 hours

1 whole beef pata 1 Place pata and tripe in two separate pots. Add
1 kilo tripe enough water to cover both meats. Bring to a
1 medium white onion, sliced in half boil, then remove from heat and drain.
6 bay leaves, divided 2 Return pata and tripe to the separate cooking
2 teaspoons whole black pots. Add enough water to cover both meats.
peppercorns, divided Add half an onion, 3 bay leaves, and 1 teaspoon
¼ cup olive oil peppercorns to each pot. Cook meats over
100 grams chorizo de Bilbao, sliced medium heat until tender, about 3 to 4 hours.
into rounds 3 Remove meats from pots then slice into
100 grams bacon, sliced into small pieces ½-inch cubes; set aside. Reserve the pata stock;
2 tablespoons finely chopped garlic discard liquid from the tripe.
½ cup finely chopped white onions 4 Heat olive oil in a heavy-bottomed pot. Cook
½ cup chopped red and green bell peppers chorizo for 2 minutes. Set aside.
¼ cup white wine 5 In the same pot with the rendered chorizo fat,
2 beef bouillon cubes sauté bacon until cooked but not crispy. Add
1½ cups tomato sauce garlic and onions and sauté until soft. Add
1 tablespoon tomato paste bell peppers.
1 teaspoon paprika 6 Add chorizo, pata, tripe, white wine, bouillon
2 teaspoons sugar, plus more if needed cubes, tomato sauce, tomato paste, paprika,
¼ teaspoon salt sugar, salt, and pepper. Cook for 2 minutes.
¼ teaspoon pepper 7 Add reserved stock. Cook over low heat until
7 cups reserved stock from boiled pata thick, about 1 to 2 hours. Add chickpeas and
½ cup chickpeas (garbanzo beans) cook until done. Serve warm.

50 Yummy | Make-ahead Meals

 Steak Soft Tacos
Planning a Mexican feast just got easier!
You can marinate the beef and prepare the
salsa in advance.
Serves 6 to 8 Prep Time 15 minutes, plus
marinating time Cooking Time 15 minutes
1 kilo beef tenderloin, sliced into 1-inch strips
For the marinade
¼ cup dark beer (we used San Miguel)
1 tablespoon lime juice
2 tablespoons crushed garlic
2 tablespoons chopped cilantro (wansoy)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon ground black pepper
52 Yummy | Make-ahead Meals
1 piece each red, green, and yellow bell
peppers, sliced into strips
1 white onion, sliced thinly
1 tablespoon crushed garlic
warmed flour or wheat tortillas, lettuce
leaves, chopped tomatoes, grated cheddar
cheese (optional), sour cream, store-
bought salsa, and lime wedges, to serve
1 Combine beef and all ingredients for the
marinade in a large zip-top bag. Marinate for at
least 1 hour or overnight in the refrigerator.
2 Heat a large frying pan over high heat. Cook
steak with the marinade, in batches if necessary.
Stir until meat is cooked through.
3 Add bell peppers, onions, and garlic. Cook
until most of the liquid has been absorbed and
sauce turns thick and golden brown.
4 To serve, place beef on heated tortillas; top
with lettuce, tomatoes, and cheese (if using).
Serve with sour cream, salsa, and lime wedges.
Roasted Spring Chicken 1 Make the chorizo rice: Heat oil in a wok and
with Chorizo Rice Stuffing sauté garlic until fragrant. Add chorizo and
sauté until lightly browned and fat has been
This tender roast goes well with the flavorful
rendered. Lower heat and add rice. Toss until
chorizo rice, which can be prepared a day in
combined. Season to taste with salt and pepper.
advance. Place it in an airtight container and
Transfer to a tray or bowl; let cool.
store in the refrigerator until ready to use.
2 Preheat oven to 350°F.
3 Drizzle lemon juice all over chickens, including
Serves 2 to 4 Prep Time 15 minutes
the cavities. Stuff with chorizo rice. Close the
Cooking Time 50 minutes
opening by skewering the skin with a 3-inch
barbecue stick and tying the legs with kitchen
For the chorizo rice
twine. Rub butter all over chickens, including
2 tablespoons olive oil
under and all over the skin. Season with salt
¼ cup minced garlic
and pepper.
150 grams Spanish chorizo (El Rey
4 Place chickens on a rack set on top of a
chorizo de Bilbao, Pamplona, or
baking pan. Cover loosely with foil. Bake for
chistorra), sliced into cubes
30 to 40 minutes. Remove foil during the last
4 cups cooked white rice, cooled
10 minutes of roasting to achieve a golden
salt and pepper
brown color. You can also roast the chicken in a
turbo broiler set at 150°C. Serve with buttered
2 whole spring chickens
green beans, if desired.
(about 800 grams each)
juice from 1 lemon
½ cup butter, softened
salt and pepper
buttered green beans,
to serve (optional)

Make-ahead Meals | Yummy 53

54 Yummy | Make-ahead Meals
 Beef and Cheese Flautas
These crispy rolls make for the perfect on-the-go snack. Expect layers and layers of flavor
that’ll excite your taste buds! Place the assembled flautas in a zip-top freezer bag and store in
the freezer for about two months. When ready to cook, proceed to step five.

Makes about 35 pieces Prep Time 30 minutes, plus chilling time Cooking Time 20 minutes

For the beef filling 1 Make the beef filling: Heat oil in a wok or
2 teaspoons vegetable oil large frying pan. Sauté onions until translucent.
1 medium white onion, chopped Add garlic and sauté until fragrant. Add beef
2 cloves garlic, minced and cook until brown. Drain well and remove
750 grams lean ground beef excess oil.
1 teaspoon chili powder 2 Return beef to pan. Add remaining
1 teaspoon ground cumin ingredients for the filling; mix well. Turn off
½ cup tomato sauce heat and let mixture cool.
salt and pepper 3 Lay a piece of lumpia wrapper on a clean work
surface. Place about 2 teaspoons beef filling and
1 pack medium lumpia wrappers 1 teaspoon grated cheese on top. Fold bottom
2 cups combined grated cheddar and and sides of the wrapper and roll; seal with
mozzarella cheese water. Repeat with remaining ingredients.
vegetable or canola oil, to deep-fry 4 Make the chunky guacamole: Combine all
ingredients in a bowl and fold together gently.
For the chunky guacamole Place a piece of plastic wrap directly on top of
flesh from 4 ripe avocados, mashed the guacamole to prevent browning. Refrigerate
juice from 3 limes for at least 1 hour before serving.
½ red onion, chopped 5 Heat oil in a deep pan and fry flautas in
੻ cup finely chopped cilantro leaves batches just until wrapper is crisp and
and stems golden, about 2 to 3 minutes. Serve
¼ cup chopped ripe tomatoes with chunky guacamole.
1 clove garlic, minced
2 or 3 finger chilies (siling pangsigang),
sliced thinly and seeds removed
2 or 3 bird’s eye chilies (siling labuyo),
chopped (optional)
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Make-ahead Meals | Yummy 55

 Japanese Braised ¼ cup mirin
Pork Belly salt
soft-boiled eggs and rice, to serve
Mirin and ginger turn moist, tender liempo
into an easy oriental rice topping. Cook this in
1 Heat oil in a saucepan over high heat. Sear
advance and keep frozen until ready to serve.
pork on both sides until brown. Drain excess oil.
2 Transfer pork to a pot. Add water to cover
Serves 4 to 6 Prep Time 10 minutes
meat. Add leeks, ginger, and star anise. Bring to
Cooking Time 1 hour 15 minutes
a boil then lower heat to simmer. Remove any
impurities that rise to the surface. Add sugar,
1 tablespoon vegetable oil
soy sauce, and mirin. Season with salt.
600 grams pork belly, sliced into
3 Cover pot and cook until meat is tender,
1-inch chunks
adding more water if mixture is too dry, about
4 stalks leeks, sliced
1 hour. Add eggs and cook for 5 more minutes.
1 teaspoon minced ginger
Serve over rice.
2 pieces star anise
2 tablespoons sugar
¼ cup light soy sauce

56 Yummy | Make-ahead Meals

Swedish Meatballs
Meatballs swathed in creamy gravy sounds
perfect for dinner. We served them over pasta,
but you can also pair them with boiled potatoes
and jam. Make it up to three months ahead.

Makes 15 meatballs Prep Time 20 minutes

Baking Time 15 to 20 minutes

3 slices white bread (crust

removed), cut into chunks
੻ cup fresh milk
2 tablespoons unsalted butter
¾ cup minced white onion
350 grams ground round
350 grams ground pork
2 eggs
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon ground allspice
¾ teaspoon ground nutmeg
400 grams pasta, cooked according
to package directions

For the cream sauce

¼ cup unsalted butter
¼ cup all-purpose flour
3 cups beef stock
1 bay leaf
1 cup heavy cream, plus more if needed
salt and pepper
pinch of nutmeg
1 Soak bread in milk in a medium bowl.
2 Heat butter in a saucepan; sauté onions until
translucent. Set aside.
3 Mix together soaked bread, onions, meat,
eggs, and seasonings in a large bowl.
4 Shape mixture into golf ball-sized pieces;
arrange on a greased baking sheet. At this
point, you can pop the baking sheet in the
freezer, then transfer frozen meatballs to zip-
top bags, and freeze for up to 3 months. Or you
can bake the meatballs in an oven preheated to
350°F for 15 minutes or until brown; refrigerate
for up to 3 days or freeze for up to 3 months.
5 If using frozen meatballs, thaw overnight in
the refrigerator.
6 Make the cream sauce: Melt butter in a
saucepan over medium heat. Whisk in flour,
stock, and bay leaf. Simmer until thick, about
5 minutes, whisking continuously so no lumps
form. Season with salt, pepper, and nutmeg.
Add meatballs; cook for 5 minutes. Add cream
and season to taste. Do not let mixture boil.
Serve warm over pasta.

Make-ahead Meals | Yummy 57

 Bacon-wrapped Chicken Fillets
with Creamy Broccoli Pasta
Make the chicken up to five days in advance, wrap tightly with plastic
wrap, and freeze; thaw before baking. Make the creamy broccoli
sauce up to two days ahead, cover, and store in the refrigerator.

Serves 4 to 6 Prep Time 25 minutes Cooking Time 45 minutes

12 skinless chicken thigh fillets 1 Preheat oven to 425°F.

੢ teaspoon sea salt 2 Season chicken with salt, pepper, and garlic
੢ teaspoon ground pepper powder. Toss in calamansi juice.
੢ teaspoon garlic powder 3 Wrap each chicken piece with a bacon strip;
1½ tablespoons calamansi juice secure with a toothpick. Arrange on a foil-lined
12 strips (about 250 grams) bacon, baking pan. Drizzle with olive oil.
cooked lightly 4 Bake for 8 to 10 minutes in the preheated
¼ cup olive oil oven or until lightly browned on top. Remove
pan from oven and flip over chicken pieces.
For the pasta Bake for about 5 minutes more.
200 grams broccoli, stems and florets 5 Make the pasta: Bring a large pot of salted
chopped into 1-inch pieces water to a boil. Add broccoli and cook until soft,
300 grams pasta of choice (we used farfalle) about 7 to 9 minutes. Transfer to the bowl of a
¼ cup olive oil food processor.
2 cloves garlic, chopped 6 Add pasta to the same pot and cook
1 cup heavy cream according to package directions. Drain and set
1 cup grated Parmesan cheese, plus extra aside. Reserve 1 cup pasta water.
to sprinkle 7 Add olive oil and garlic to broccoli; process
salt and pepper until smooth. Transfer to a saucepan and heat
over medium-low heat. Stir in cream and
Parmesan cheese. Season with salt and pepper.
8 Add pasta to broccoli sauce, adding pasta
water 1 tablespoon at a time if sauce is too dry
or thick. Sprinkle with more cheese, if desired.
Serve with bacon-wrapped chicken.

58 Yummy | Make-ahead Meals

Make-ahead Meals | Yummy 59
 Eats on repeat
Make kitchen magic by cooking a big batch
of a versatile dish, then using it to whip up
new dishes.

60 Yummy | Make-ahead Meals

 BASE
RECIPE

Chicken Barbecue
Store cooked chicken in a covered container
in the refrigerator for up to three days. You can
also marinate a big batch, store in a covered
container, and freeze for up to one month. Try
adding it to fried rice or a noodle stir-fry!

Serves 4 Prep Time 10 minutes, plus

marinating time Cooking Time 15 minutes

500 grams skin-on chicken thigh fillets

1 cup store-bought barbecue marinade
¼ cup soy sauce
3 tablespoons minced garlic
2 tablespoons calamansi juice
½ tablespoon black pepper
vegetable oil, to grill
steamed rice and buttered vegetables,
to serve (optional)

1 Combine chicken, barbecue marinade,

soy sauce, garlic, calamansi juice, and pepper
in a bowl. Marinate, covered, in the refrigerator
for 4 hours or overnight.
2 Heat oil in a grill pan or preheat a charcoal
grill. Cook chicken until caramelized and
cooked through, about 7 minutes per side.
3 Serve with rice and buttered vegetables.

Make-ahead Meals | Yummy 61

 Chicken Barbecue
Fried Rice
It’s best to use day-old rice when making
fried rice. Keep it in an airtight container and
refrigerate until the following day.
Serves 4 Prep Time 10 minutes
Cooking Time 10 minutes
2 tablespoons vegetable oil or butter
2 tablespoons minced garlic
4 cups cooked rice, cooled
salt and pepper
62 Yummy | Make-ahead Meals
200 grams (about 1½ cups) grilled and cubed
Chicken Barbecue (recipe on page 61)
2 tablespoons store-bought
barbecue marinade
chopped parsley, to garnish
1 Heat oil or melt butter in a wok or frying pan.
Sauté garlic until fragrant. Add rice and toss to
mix well. Season with salt and pepper.
2 Add chicken and barbecue marinade. Toss to
mix well. Garnish with chopped parsley.
Pancit Canton with 1 tablespoon sesame oil
Chicken Barbecue 300 grams (about 4 fillets) grilled and sliced
Chicken Barbecue (recipe on page 61)
Tasty noodles topped with sweet chicken can
1 head bok choy, steamed or blanched
be extra comforting after a long day.
1 Heat oil in a wok or frying pan. Sauté onions
Serves 4 Prep Time 15 minutes
until translucent. Add garlic and sauté until
Cooking Time 20 minutes
fragrant. Add carrots and sauté until tender.
2 Add chicken stock, soy sauce, and barbecue
1½ tablespoons vegetable oil
marinade. Season with salt and pepper. Simmer
1 medium white onion, sliced
for 5 minutes.
2 tablespoons minced garlic
3 Add pancit canton and mix until the noodles
1 cup thinly sliced carrots
have absorbed the liquid. Drizzle with sesame
2 cups chicken stock, plus extra, if needed
oil. If the noodles are dry, add more stock.
2 tablespoons soy sauce
4 Transfer noodles to a serving dish and top
2 tablespoons store-bought
with chicken and bok choy.
barbecue marinade
salt and pepper
300 grams uncooked pancit canton
(egg noodles)

Make-ahead Meals | Yummy 63

 To make atsuete oil,
combine ½ cup atsuete
seeds and ¼ cup water.
Bring to a boil, turn off
heat, and add ½ cup
canola oil. Strain seeds
and discard.

64 Yummy | Make-ahead Meals

 BASE
RECIPE

Chicken Inasal
You can freeze cooked inasal then heat it over charcoal or in a toaster oven whenever the
craving hits. Serve as is or slice it up to transform it into hearty sisig or a tasty wrap!

Serves 4 to 6 Prep Time 30 minutes, plus marinating time Cooking Time 30 minutes

For the marinade 1 Make the marinade: Combine all ingredients

½ cup sinamak vinegar in a bowl. Add chicken and marinate, covered,
¼ cup white vinegar in the refrigerator for 2 hours or overnight.
¼ cup soy sauce 2 Mix together atsuete oil, margarine, and
2 stalks lemongrass, pounded chicken powder in a bowl. Thread chicken onto
2 teaspoons brown sugar barbecue sticks, if desired.
1 clove garlic, pounded 3 Prepare a charcoal grill. Cook chicken over
1 tablespoon fish sauce (patis) medium flame. Baste chicken with atsuete oil
2 teaspoons salt mixture every few minutes until meat is well
1 teaspoon crushed black pepper done and juices run clear.
4 Make the atsuete rice: Heat canola oil in a
1 kilo chicken thighs pan over medium heat. Add garlic and sauté
¾ cup atsuete oil (see tip) until light brown. Add rice and mix well. Add
½ cup melted margarine atsuete oil a little at a time until desired color is
2 teaspoons chicken powder achieved. Season with salt and pepper. Serve
with chicken.
For the atsuete rice
3 tablespoons canola oil
4 cups cooked rice, cooled
¼ cup garlic, minced
atsuete oil
salt and pepper

Make-ahead Meals | Yummy 65

 Chicken Inasal Rolls
Take inspiration from Chinese Pecking duck
rolls and turn chicken inasal into a wrap. These
sumptuous bundles are perfect for merienda.
Serves 4 Prep Time 40 minutes, plus
marinating time Cooking Time 24 minutes
For the sauce
¾ cup lechon sauce (we used Mang Tomas)
1 (85-gram) can liver spread
1 tablespoon chopped garlic
½ teaspoon ground pepper
66 Yummy | Make-ahead Meals
500 grams Chicken Inasal (recipe
on page 65)
atsuete oil
8 flour tortillas, warmed
1 medium cucumber, sliced into 3-inch sticks
1 stalk leek, chopped
1 Make the sauce: Combine all ingredients in a
blender. Process until smooth. Set aside.
2 Reheat chicken. Slice into 3-inch strips.
5 To assemble, place 2 to 3 chicken strips on a
tortilla. Top with 2 cucumber sticks and some
leeks. Drizzle with prepared sauce. Fold sides
and roll to wrap the filling. Serve with extra
sauce on the side.

Chicken Inasal Sisig
Still got leftover chicken inasal? Transform it
into flavor-packed sisig!
Serves 2 Prep Time 10 minutes
Cooking Time 5 minutes
1 tablespoon vegetable oil
2 tablespoons chopped red onions
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 cups leftover Chicken Inasal (recipe
on page 65), sliced into ½-inch cubes
2 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon liquid seasoning
freshly cracked black pepper
sliced green finger chilies (siling pangsigang),
chopped green onions, and chopped red
onions, to garnish
garlic rice, calamansi, and bird’s eye chilies
(siling labuyo), to serve
1 Heat oil in a pan. Sauté onions, garlic, and
ginger. Add chicken and mix.
2 Add vinegar, soy sauce, and liquid seasoning,
and adjust according to taste. Season with
pepper. Remove from heat.
3 Toss in green chilies, green onions, and red
onions. Serve with garlic rice, calamansi, and
chilies on the side.
 BASE
RECIPE

Beer-braised Beef
Beer gives this classic stew a well-rounded flavor. Store extra portions
of the dish in an airtight container and keep frozen until ready to
make soft tacos or a baked noodle dish in the following days.

Serves 4 to 6 Prep Time 40 minutes Cooking Time 3 hours

1 kilo boneless beef shin, sliced into 1 Preheat oven to 350ºF.

3-inch pieces 2 Season beef with salt and pepper on all sides.
salt and pepper Heat 2 tablespoons olive oil in a large heavy-
4 tablespoons olive oil, divided bottomed casserole over high heat. When
2 cups diced white onions almost smoking, sear beef until browned, about
1 cup diced carrots (sliced into 2 to 3 minutes per side. Transfer to a plate and
1½-inch cubes) set aside.
1 cup diced celery (sliced into 3 Heat remaining oil in the same pot over
1-inch cubes) medium heat. Add onions, carrots, and celery;
4 cups beef stock, divided cook for 5 minutes or until tender and fragrant.
2 cups beer (San Miguel Pale Pilsen Add 1 cup beef stock; simmer for 2 minutes,
or Cerveza Negra) scraping the bottom to loosen brown bits. Add
¼ cup all-purpose flour remaining stock and beer.
੻ cup water 4 Add beef back to the pan. (Make sure beef is
sweet potato mash, to serve fully submerged.) Cover with a lid or foil. Place
pot in the preheated oven; cook for 2½ to
3 hours or until beef is fork-tender.
5 Combine flour and water in a small bowl; stir
well to form a smooth paste. Transfer pot to the
stove over medium heat. Gradually add flour
mixture into pot; simmer gently until sauce is
slightly thickened. Season to taste. Serve with
sweet potato mash, if desired.

68 Yummy | Make-ahead Meals

Beef Barbacoa Soft Tacos salt and pepper
Turn beef stew into a taco filling! Jazz it up with 4 (6-inch) flour tortillas, warmed
jalapeños, olives, and bell peppers. ¼ cup sour cream
੻ cup grated cheddar cheese
Serves 4 Prep Time 20 minutes lime wedges, to serve
Cooking Time 15 to 20 minutes
1 Make the beef filling: Combine all ingredients
For the beef filling in a saucepan. Simmer until mixture is slightly
1 cup shredded Beer-braised Beef dry, about 10 minutes. Set aside.
(recipe on page 68) 2 Mix tomatoes, onions, and cilantro in a bowl.
¼ cup beef stock Season to taste with salt and pepper.
¼ cup cane vinegar 3 Place tortilla on a clean work surface. Place
2 tablespoons olive oil beef filling on one side. Top with 4 tablespoons
2 cloves garlic, minced tomato mixture. Add 1 tablespoon sour
¼ tablespoon ground cumin cream and 1 to 2 tablespoons cheese. Repeat
¼ teaspoon salt with remaining ingredients. Serve with lime
੢ teaspoon ground black pepper wedges on the side.

½ cup chopped tomatoes

½ cup chopped white onions
2 tablespoons finely chopped
cilantro (wansoy)

Baked Ziti With
Braised Beef
Give your stew another makeover and turn it
into a rich pasta sauce. Play with the flavors by
adding your favorite herbs—try basil or thyme.
Serves 4 to 6 Prep Time 10 minutes
Cooking Time 35 to 40 minutes
3 tablespoons olive oil, plus more to brush
¼ teaspoon red pepper flakes
੻ cup chopped white onions
2 cloves garlic, minced
1 cup shredded Beer-braised Beef (recipe on
page 68)
1 (400-gram) can crushed tomatoes
2 tablespoons all-purpose cream
salt and pepper
350 grams ziti or penne noodles, cooked
according to package directions
¼ cup Japanese or coarse breadcrumbs
¼ cup grated mozzarella cheese
1 Preheat oven to 350ºF. Brush a 9x13-inch
baking dish with olive oil. Set aside.
2 Heat oil in a saucepan over medium heat. Add
red pepper flakes; cook for 10 seconds. Add
onions; sauté until translucent. Add garlic; cook
until fragrant. Add beef and tomatoes; mix well.
Lower heat and simmer, stirring occasionally,
for 10 to 15 minutes. Add cream; stir until well
combined. Season to taste with salt and pepper.
3 Combine sauce and noodles in a bowl; mix
well. Transfer to prepared baking dish. Top with
breadcrumbs and cheese.
4 Bake in the preheated oven until cheese is
melted and breadcrumbs are golden brown,
about 35 to 40 minutes.
Make-ahead Meals | Yummy 71
 BASE
RECIPE

Garlic Cream Cheese and

Mushroom Spread
This delicious creamy spread is so versatile!
Eat it with crackers or spread it on bread to give
sandwiches a delightful tang. This will keep for
one week in the refrigerator. Try adding it to a
cheesesteak sandwich or a chicken burger.

Makes about 1 cup Prep Time 5 minutes

olive oil, to sauté

100 grams fresh button mushrooms, sliced
200 grams bottled cream cheese spread or
1 (8-ounce) bar cream cheese, softened
3 cloves garlic, pressed or grated into a paste
1 tablespoon lemon juice
pinch of pepper

1 Heat oil in a pan. Sauté mushrooms for about

3 minutes.
2 Mix mushrooms and remaining ingredients in
a bowl. Season to taste with pepper.
3 Transfer to an airtight container and chill until
ready to use.

Make-ahead Meals | Yummy 73

 Creamy Cheesesteak 3 tablespoons Garlic Cream Cheese and
Sandwich Mushroom Spread (recipe on page 73)
1 medium baguette or 2 hotdog buns, sliced
Make your cheesesteak sandwich extra decadent
crosswise and toasted lightly
by spreading creamy mushroom sauce on the
1 lettuce leaf
insides of your crusty bread!
1 Heat oil and melt butter in a medium frying
Serves 1 to 2 Prep Time 5 minutes
pan over medium heat. Fry beef until cooked,
Cooking Time 3 minutes
about 2 to 3 minutes. Set aside.
2 Spread Garlic Cream Cheese and Mushroom
½ tablespoon cooking oil
Spread on the insides of the toasted baguette
1 tablespoon butter
halves. Place lettuce leaf on the bottom half of
200 grams beef sirloin, cut sukiyaki-style
the bread. Top with beef and cover with the top
and seasoned with salt and pepper
half of the bread.

74 Yummy | Make-ahead Meals

Cream Cheese Chicken
Fillet Burger
Coleslaw, crispy chicken, and bacon make this
sandwich extra comforting.
Serves 2 Prep Time 20 minutes
Cooking Time 15 minutes
For the coleslaw
1 cup shredded cabbage
੢ cup shredded carrots
½ cup mayonnaise
1 tablespoon pickle relish
½ tablespoon lemon juice (or to taste)
salt and pepper
2 tablespoons cooking oil
300 grams chicken breast or thigh fillets,
seasoned with salt and pepper
4 tablespoons Garlic Cream Cheese and
Mushroom Spread (recipe on page 73)
2 hamburger buns, sliced crosswise and
toasted lightly
6 slices bacon, cooked until crisp
1 Make the coleslaw: Combine cabbage, carrots,
mayonnaise, and pickle relish in a bowl. Season
to taste with lemon juice, salt, and pepper. Chill
until ready to use.
2 Heat oil in a medium frying pan over medium
heat. Fry chicken fillets until cooked through,
about 8 to 10 minutes.
3 Spread Garlic Cream Cheese and Mushroom
Spread on the insides of the toasted buns. Place
1 chicken fillet on the bottom half of the bun.
Top with coleslaw and 3 bacon strips. Cover
with the top half of the bun. Repeat to make
another sandwich.
Make-ahead Meals | Yummy 75
 BASE
RECIPE

Beef Burger Patties

After step one, place the mixture in a freezer-
safe container and freeze for up to one month.
Alternatively, you can freeze the patties after
step two, making sure to place a piece of
parchment paper between each patty. To thaw,
place in the refrigerator overnight.

Makes 8 patties Prep Time 10 minutes, plus

chilling time Cooking Time 10 minutes

1 kilo ground beef

1 tablespoon salt
1 tablespoon ground black pepper
1 large egg
½ cup all-purpose flour

1 Mix all ingredients in a bowl.

2 Form into 3-inch-wide, ½-inch-thick patties
and keep refrigerated for 20 minutes to 1 hour.
3 Pan-fry or grill burgers until cooked through,
about 5 to 7 minutes.

76 Yummy | Make-ahead Meals

Make-ahead Meals | Yummy 77
 Mediterranean
Burger Steak and
Vegetable Fried Rice
Bring the flavors of the Mediterranean to
the dinner table with this complete meal.
Serves 4 Prep Time 15 minutes
Cooking Time 15 minutes
For the Mediterranean burger steak
500 grams uncooked Beef Burger Patties
mixture (recipe on page 76)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 medium white onion, grated
cooking oil
For the garlic-yogurt sauce
1 cup plain yogurt
1 tablespoon lemon juice
2 tablespoons chopped mint
1 clove garlic, minced
salt and pepper
For the vegetable fried rice
2 tablespoons olive oil or butter
¼ cup cubed carrots
78 Yummy | Make-ahead Meals
¼ cup green peas
4 cups cooked rice, cooled
1 Make the Mediterranean burger steak: Mix
Beef Burger mixture, oregano, cumin, and onion
in a bowl. Form into 2-inch-wide, ½-inch-thick
patties. Heat oil and pan-fry patties until cooked
through. Keep warm.
2 Make the garlic-yogurt sauce: Mix all
ingredients in a bowl. Season with salt and
pepper. Chill until ready to use.
3 Make the vegetable fried rice: Heat oil or melt
butter in a wok. Sauté carrots for 2 minutes.
Add peas and sauté until tender. Add rice and
toss to mix. Season with salt and pepper.
4 Place cooked patties on top of rice. Serve with
garlic-yogurt sauce on the side.
Meatball Pasta with ½ cup chopped fresh basil, plus extra
Creamy Tomato Sauce to garnish
½ cup cheddar, Parmesan, or quick-melting
Here’s a recipe that both kids and kids at heart
cheese, plus extra to top
will enjoy.
300 grams spaghetti noodles, cooked
according to package directions
Serves 4 Prep Time 15 minutes
Cooking Time 15 to 20 minutes
1 Heat oil in a pan. Fry meatballs until golden
brown on all sides. Set aside.
3 tablespoons olive oil
2 Remove oil from pan but leave about
250 grams uncooked Beef Burger Patties
2 tablespoons. Sauté onions until translucent.
mixture (recipe on page 76), formed
Add garlic and sauté until fragrant.
into 10 (1-inch) balls
3 Add tomatoes and simmer for 10 minutes.
1 medium white onion, chopped
4 Stir in cream, basil, cheese, and meatballs.
2 tablespoons minced garlic
Simmer for 5 minutes.
3 cups canned diced tomatoes
5 Add cooked noodles to the sauce and toss to
1 cup heavy or all-purpose cream
mix. Sprinkle with cheese and garnish with basil.

Make-ahead Meals | Yummy 79

 BASE
RECIPE

Chicken Casserole
When making this dish in advance, follow the recipe until step three. Store the
chicken stew in a covered container and freeze until ready to use. When ready
to serve, thaw and heat the chicken stew in a saucepot and proceed with steps
four and five. You can use this to make a pasta dish and savory pies.

Serves 6 Prep Time 15 minutes Cooking Time 45 minutes

80 Yummy | Make-ahead Meals

 1 Heat oil in a saucepot. Add onions and sauté
until translucent. Add garlic and sauté until
2 tablespoons olive oil
fragrant. Add mushrooms and cook until tender.
1 medium onion, chopped
2 Add chicken and mix until well combined.
4 cloves garlic, minced
3 Add cream of mushroom soup and cream. Fill
1 cup sliced canned or fresh mushrooms
1 can of mushroom soup with water and add to
1 kilo chicken, boiled and shredded
the pot; stir mixture well. Simmer for about
2 (290-gram) cans condensed cream
15 minutes and season with salt and pepper. Set
of mushroom soup
aside and let mixture cool.
1 cup all-purpose cream
4 Transfer to a baking dish. Cover with mashed
salt and pepper
potatoes and dot with butter.
1 kilo potatoes, boiled, peeled, and mashed
5 Bake in an oven preheated to 350ºF or in a
2 tablespoons butter
turbo broiler until golden brown and bubbly,
chopped parsley, to garnish
about 20 minutes. Garnish with parsley. Serve
side salad or buttered mixed vegetables,
with a side salad or buttered mixed vegetables.
to serve (optional)

Make-ahead Meals | Yummy 81

 1 tablespoon olive oil
3 cups Chicken Casserole (recipe on
page 80)
4 cups tri-color pasta, cooked according to
Creamy Chicken package instructions
੻ cup grated Parmesan cheese
and Mushroom chopped parsley, to garnish
Casserole Pasta
Love creamy pasta dishes? Try this! Add fresh 1 Heat oil in a medium pan. Add Chicken
cherry tomatoes for extra color. Casserole and simmer until heated through.
2 Add pasta and mix until well combined.
Serves 4 Prep Time 15 minutes 3 Sprinkle with Parmesan cheese and
Cooking Time 10 minutes chopped parsley. Serve hot.

82 Yummy | Make-ahead Meals

Chicken Casserole Pies
Savory pies can be made in advance, frozen, and
heated just right before eating.
Serves 1 to 2 Prep Time 10 minutes
Baking Time 30 minutes
2 (14x14-inch) sheets puff pastry
2 cups Chicken Casserole (recipe on
page 80)
1 egg mixed with 1 tablespoon water, beaten
salad greens, to serve (optional)
1 Preheat oven to 350ºF. Lightly grease 2 round
(1-cup-capacity) baking dishes or ramekins.
2 Line baking dishes with puff pastry and cut
off excess dough. Reserve some puff pastry to
cover pies.
3 Fill crusts with Chicken Casserole. Cover with
remaining puff pastry sheets and seal with egg
wash. Dock tops lightly with a fork.
4 Bake in the preheated oven until puffed and
golden brown, about 30 minutes. Let cool for a
few minutes before unmolding the pie from the
baking dish or ramekin. Serve with salad greens,
if desired.
Make-ahead Meals | Yummy 83
 Rub it in
Pro tip: Rubs and marinades make your life so much easier! These
recipes feature versatile seasonings you can use again and again.

84 Yummy | Make-ahead Meals

Cinnamon-rubbed
Country Chops
Instead of the usual salt and pepper, use a
tasty spice rub to amp up the flavor of your
pork chops.

Serves 4 to 5 Prep Time 15 minutes, plus

marinating time Cooking Time 8 to 10 minutes

For the cinnamon spice rub

1½ teaspoons brown sugar
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ground cumin
¼ teaspoon dried thyme
¼ teaspoon ground nutmeg
੢ teaspoon cayenne pepper

500 grams pork chops or pork steaks, sliced

¾ inch thick
2 teaspoons olive oil
potato wedges, to serve (optional)

1 Make the rub: Combine all ingredients in a

bowl. Store in an airtight container until ready
to use.
2 Rub the cinnamon spice rub all over pork
chops. Let stand for 1 hour in the refrigerator.
3 Heat oil in a cast-iron grill over medium-high
heat. Grill pork chops until browned on all
sides, about 8 to 10 minutes. Serve with potato
wedges, if desired.

Make-ahead Meals | Yummy 85

Bulgogi and Kimchi
Rice Topping
This Korean-inspired dish features kimchi rice
as the base and a choice of beef or pork for
the topping. You can also use the marinade for
chicken fillets and ground meat.
Serves 6 Prep Time 30 minutes, plus
marinating time Cooking Time 20 minutes
For the bulgogi marinade
1੻ cups Korean or Japanese soy sauce
3 tablespoons sugar
1 tablespoon sesame oil
½ teaspoon gochujang
2 pinches black pepper
3 cloves garlic, minced
2 stalks green onions, green and white parts
chopped finely
¼ teaspoon minced or grated ginger
2 tablespoons toasted sesame seeds
500 grams thinly sliced pork belly
(bacon cut)
500 grams thinly sliced beef ribs or strip loin
(available in Korean supermarkets;
you can also have the butcher slice it
for you)
For the kimchi rice
1½ tablespoons vegetable oil
1 cup chopped store-bought kimchi
(use only ੼ cup if you want less heat),
plus extra to serve
6 cups steamed rice
¼ cup kimchi juice (from the container
of kimchi)
2 to 3 tablespoons gochujang
3 teaspoons sesame oil
vegetable oil, to pan-fry
poached or fried eggs (optional)
toasted sesame seeds, cilantro leaves,
and chopped green onions, to
garnish (optional)
1 Make the bulgogi marinade: Whisk all
ingredients in a medium bowl. Divide into
2 portions.
2 Add pork belly to 1 portion and beef to the
other. Marinate, covered, for at least 1 hour in
the refrigerator.
3 Make the kimchi rice: Heat oil in a wok. Add
kimchi and stir-fry for 1 minute. Add rice, kimchi
juice, ¼ cup water, and gochujang; fry until
kimchi is completely incorporated into the rice.
Remove from heat and add sesame oil. Toss to
mix well. Keep warm.
4 Drizzle a frying pan, griddle, or cast-iron
pan with just enough vegetable oil to coat the
bottom. Place a few slices of pork in the pan in a
single layer. Cook for 6 to 8 minutes or until the
edges are brown and crispy. Repeat procedure
with the beef.
5 Place 1 cup rice in a bowl or container. Top
with meat and a poached or fried egg, if
desired. Sprinkle with sesame seeds and garnish
with cilantro leaves or chopped green onions.
Serve with extra kimchi on the side, if desired.
Marinate the meat up to
two weeks in advance.
Store in an airtight zip-
top freezer bag and
freeze. When ready to
use, thaw the meat and
proceed with step four.

Make-ahead Meals | Yummy 87

Chicken in Coconut Milk
The secret to moist, flavorful chicken? Coconut
milk and a handful of aromatics. Baked or grilled,
this dish is a winner! After marinating, place the
chicken in a freezer bag and freeze for up to
two months. Thaw in the refrigerator one day
before cooking.
Serves 8 Prep Time 15 minutes, plus marinating
time Cooking Time 30 minutes
2 (1-kilo) whole chickens, each cut into
8 pieces
2 cups coconut milk
4 tablespoons calamansi juice
3 tablespoons Thai fish sauce
2 tablespoons minced garlic
1 teaspoon ground turmeric
1 teaspoon grated ginger
¼ cup chopped cilantro (wansoy)
chili flakes
1 tablespoon salt
vegetable oil, to brush
1 Combine all ingredients in a bowl. Cover
with plastic wrap and marinate in the
refrigerator overnight.
2 Preheat oven to 420ºF. Brush a baking sheet
with oil. Remove chicken from marinade, then
arrange on baking sheet. Bake in the oven until
golden brown, about 30 minutes.
3 Alternatively, you can grill the chicken:
Preheat charcoal grill to medium-high heat.
Brush grill with oil to prevent chicken from
sticking. Arrange chicken on the grill, skin side
down, 1 inch apart. Grill each side for 8 to
10 minutes. Check for doneness by piercing
the thickest part of each piece; they’re cooked
when the juices run clear.
Salmon with Sweet-Spicy 1 Make the sweet-spicy hoisin glaze: Combine
Hoisin Glaze all ingredients in a bowl. Store in an airtight
container until ready to use.
Add Asian flair to fish with a tasty hoisin glaze.
2 Heat grill over medium-high heat. Place
You can make the glaze up to three days ahead.
salmon steaks on the grill. Cook the salmon
steaks for 1 minute per side. Brush with hoisin
Serves 4 to 5 Prep Time 10 minutes
glaze. Flip steaks, then brush with glaze again.
Cooking Time 8 to 10 minutes
Leave salmon on the grill until almost cooked.
Brush salmon with glaze as they finish cooking,
For the sweet-spicy hoisin glaze
and again after taking them off the grill.
¼ cup hoisin sauce
3 Sprinkle sesame seeds on top of salmon.
2 tablespoons light soy sauce
Serve with steamed rice or blanched asparagus,
2 teaspoons rice vinegar
if desired.
½ teaspoon ground ginger
¼ teaspoon dried chili flakes

5 pieces (about 500 grams) salmon fillets,

sliced 1 inch thick
1 teaspoon toasted sesame seeds
steamed rice or blanched asparagus,
to serve (optional)

Make-ahead Meals | Yummy 89

 Citrus-glazed Short Ribs
You may follow the recipe until step three, cool, store in a covered container, and refrigerate
for up to five days or freeze for up to three months. Thaw beef in the refrigerator one day
before serving. When ready, heat beef in a pot then proceed to step four.

Serves 8 Prep Time 30 minutes Cooking Time 3 hours

2 kilos beef short ribs 1 Preheat oven to 425ºF.

salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium white onions, chopped
2 heads garlic, halved crosswise
1 stalk celery, chopped
2 medium carrots, peeled and chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes
4 sprigs fresh oregano
4 wide strips orange peel, plus thin strips
to garnish
1 cup plus 2 tablespoons fresh orange
juice, divided
3 saba bananas, sliced diagonally into
¼-inch-thick pieces
juice from 2 limes or 4 tablespoons
calamansi juice
1 bundle bok choy, leaves separated, washed,
drained, and blanched
2 Season beef with salt and pepper. Place on a
rimmed baking sheet. Drizzle with oil. Cook in
the oven until brown, about 15 minutes.
3 Transfer beef to a large pot. Add onions,
garlic, celery, carrots, tomato paste, coriander
seeds, cumin, and red pepper flakes. Season
with salt and pepper; stir to coat. Add oregano,
wide orange peel strips, 1 cup orange juice, and
enough water to cover meat; bring to a boil.
Reduce heat to simmer. Cook until meat is fork-
tender, about 2½ hours.
4 Fry saba in some oil until golden brown.
Set aside.
5 When beef is tender, transfer to a platter.
Strain braising liquid into a large bowl and return
to pot; bring to a boil. Lower heat to simmer.
Let sauce reduce by half.
6 Drizzle beef with remaining orange juice and
lime juice. Pour sauce over beef and garnish
with thin orange peel strips. Serve with bok choy
and saba on the side.

90 Yummy | Make-ahead Meals

 Mongolian Beef
Make the beef more flavorful by marinating it in
Chinese wine overnight.
Serves 4 Prep Time 15 minutes
Cooking Time 15 minutes
1 kilo beef round, sliced into strips
¼ cup cornstarch
੢ cup Chinese wine
3 tablespoons vegetable oil, divided
2 tablespoons chopped garlic
2 tablespoons grated ginger
¼ cup sliced leeks, white parts only
¼ cup soy sauce
2 tablespoons brown sugar
salt and pepper
4 cups cooked rice
92 Yummy | Make-ahead Meals
200 grams bean sprouts (togue)
1 medium green bell pepper, sliced
into thin strips
1 Combine beef and cornstarch; mix well.
Add wine and set aside.
2 Heat 2 tablespoons oil in a saucepan over
medium heat. Sauté garlic, ginger, and leeks.
Add soy sauce and sugar. Season with salt
and pepper.
3 Add beef and sauté until cooked. Adjust
seasoning, if necessary. Divide into 4 portions
and top over 4 bowls of rice.
4 Heat remaining oil in a saucepan over medium
heat. Sauté bean sprouts and bell peppers for
1 to 2 minutes. Season with salt and pepper.
Top over beef.
Thai-style Chicken 1 Combine garlic, lemongrass, peppercorns,
coriander root, and ½ cup water in a food
Barbecue processor; pulse until chopped finely. Add soy
After step two, you can place the barbecue in an
sauces, fish sauce, and sugar; pulse until mixture
airtight container and freeze for up to a month.
turns into a chunky paste. Pour over chicken and
When ready, thaw and proceed to step three.
marinate, covered, in the refrigerator overnight.
2 Wipe off marinade’s chunky pieces from the
Makes about 30 sticks Prep Time 10 minutes,
chicken. Thread chicken onto barbecue sticks,
plus marinating time Cooking Time 20 minutes
about 3 pieces per stick.
3 Preheat a charcoal grill. Cook barbecue over
4 heads garlic, peeled
medium-low heat until cooked through, about
2 stalks lemongrass, hard outer covering
2 to 3 minutes per side. Serve with Thai sweet
trimmed, chopped roughly
chili sauce.
2½ teaspoons black peppercorns
8 pieces coriander root (optional)
4 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce (patis)
2 tablespoons palm sugar or
3 tablespoons muscovado sugar
2 kilos boneless chicken thighs, cut
into 2-inch cubes
Thai sweet chili sauce (optional)

Make-ahead Meals | Yummy 93

94 Yummy | Make-ahead Meals
 Grilled Vietnamese Pork Steaks
Serve juicy slabs of meat over rice noodles and a fresh salad for a Vietnamese feast.

Serves 4 Prep Time 15 minutes, plus marinating time Cooking Time 10 minutes

For the marinade 1 Make the marinade: Combine all ingredients

1 tablespoon minced lemongrass in a bowl. Add pork and marinate for at least
(white parts only)  3 hours or overnight in the refrigerator.
3 tablespoons minced shallots 2 Preheat a charcoal grill. Grill steaks until
1½ tablespoons minced garlic  cooked through, about 4 minutes. (2 minutes
¼ cup sugar  per side, at most.) 
1 tablespoon fish sauce (patis) 3 Make the cucumber salad: Toss cucumber
½ tablespoon dark soy sauce  with salt in a colander, and leave in the sink to
½ tablespoon pepper  drain for 30 minutes. Rinse with cold water,
3 tablespoons cooking oil  drain, and pat dry with paper towels. Whisk
together sugar, sweet chili sauce, and vinegar in
8 pork steaks, cut into ੻-inch-thick slices a bowl until sugar is dissolved. Add cucumbers,
chilies, shallots, bell pepper, carrots, and cilantro;
For the cucumber salad toss to combine. Serve with grilled steaks. 
2 medium cucumbers, peeled,
halved lengthwise, seeded, and
cut into ¼-inch slices  
1 tablespoon salt
½ cup sugar 
¼ cup sweet chili sauce
½ cup rice wine vinegar  
2 green finger chilies (siling pangsigang),
seeded and chopped  
2 tablespoons finely sliced shallots 
1 small red bell pepper, seeded
and julienned  
1 small carrot, shredded or julienned
¼ cup chopped cilantro  

Make-ahead Meals | Yummy 95

 Grilled Chicken with 1 tablespoon olive oil
½ cup all-purpose cream
Yogurt and Kaffir Lime grilled or toasted pita bread and cold
This yogurt-and-kaffir lime marinade flavors the
cucumber salad, to serve (optional)
meat and tenderizes it at the same time. You
can prepare the marinade three days ahead and
1 Make the marinade: Mix all ingredients in a
marinate the chicken a day before grilling.
bowl. Store in the refrigerator until ready to use.
2 Using a rolling pin, flatten each chicken breast
Serves 4 to 5 Prep Time 25 minutes, plus
until ¼ inch thick. Arrange chicken in a shallow
marinating time Cooking Time 10 minutes
bowl. Pour over ½ cup marinade. Turn to coat
each piece. Marinate in the refrigerator for at
For the yogurt and kaffir lime marinade
least 1 hour.
1 cup plain yogurt
3 Heat grill to medium-high heat. Drizzle with
1 head garlic, chopped
olive oil. Grill chicken until cooked through,
1 tablespoon grated lemon zest
about 4 to 5 minutes per side.
¼ cup lemon juice
4 Mix together remaining marinade and all-
4 fresh kaffir lime leaves, chopped
purpose cream. Serve grilled chicken with
1 tablespoon sea salt
yogurt-kaffir lime sauce, pita bread, and a
2 teaspoons freshly ground black pepper
cold cucumber salad.
500 grams boneless and skinless
chicken breasts

96 Yummy | Make-ahead Meals

Grilled Chili
Garlic Pork Belly
Pork belly is tender and moist, making it the
perfect cut for grilling. Marinate it in this fiery
mixture one day ahead of grilling.

Serves 4 Prep Time 10 minutes, plus

marinating time Cooking Time 20 minutes

½ cup store-bought chili-garlic paste

1 teaspoon chopped garlic
1 teaspoon hoisin sauce
1 teaspoon sugar
½ kilo pork belly, sliced into ½-inch pieces
assorted pickled vegetables (atchara) or
potato salad, to serve (optional)

1 Combine chili-garlic paste, garlic, hoisin

sauce, and sugar in a bowl. Place pork in a
large zip-top bag. Pour in sauce and seal
bag tightly. Massage pork lightly to allow
it to absorb the marinade. Marinate in the
refrigerator for at least 5 hours or overnight.
2 Prepare a charcoal grill or heat a grill pan.
Grill pork in batches until done, about
6 to 8 minutes per side. Serve with pickled
vegetables or potato salad, if desired.

Make-ahead Meals | Yummy 97

 Orange-glazed 1 Make the orange glaze: Combine all
Chicken Drumsticks ingredients in a bowl. Store in the refrigerator
until ready to use.
Add citrusy goodness to chicken with this tasty
2 Combine orange juice, brown sugar, vinegar,
glaze. Make the glaze and the marinade a week
and salt in a bowl. Place chicken drumsticks in
ahead of grilling. You can also marinate the
a large zip-top bag and pour orange marinade
chicken up to three days in advance.
over. Seal bag and shake to coat drumsticks.
Marinate for at least 2 hours in the refrigerator.
Serves 5 Prep Time 20 minutes, plus
3 Heat a nonstick grill pan over medium heat.
marinating time Cooking Time 20 minutes
Add butter and allow to melt. Grill chicken for
5 to 6 minutes per side, brushing with glaze
For the orange glaze
halfway through cooking. Brush with glaze as
½ cup brown sugar
they finish cooking, and again after taking them
¼ cup fresh orange juice
off the grill.
¼ cup orange marmalade
4 Serve with java rice and orange wedges.
2 tablespoons Dijon mustard
3 teaspoons fine salt

1 cup fresh orange juice

1 tablespoon brown sugar
¼ cup white wine vinegar
½ teaspoon salt
10 pieces (around 500 grams)
chicken drumsticks
2 tablespoons butter
java rice and orange wedges,
to serve

98 Yummy | Make-ahead Meals

Bun Cha
You can marinate the sweet pork patties a day
before serving, or make the patties up to one
week ahead and store in the freezer until ready
to cook.

Serves 4 Prep Time 40 minutes

Cooking Time 15 minutes

2 tablespoons palm sugar

2 tablespoons fish sauce
1 shallot, minced
1 clove garlic, minced
pinch of ground pepper
500 grams ground pork

For the nuoc cham sauce

½ tablespoon lime juice
2 tablespoons fish sauce
2 tablespoons water
2 tablespoons white sugar
1 clove garlic, minced
1 bird’s eye chili, sliced

rice noodles, cooked according to

package directions
lettuce, basil leaves, mint leaves, cilantro
leaves, bean sprouts, lime slices, and
bird’s eye chilies, to serve

1 Combine palm sugar with fish sauce in

a saucepan over low heat. Stir until sugar
dissolves. Remove from heat and let cool.
2 Add shallots, garlic, and pepper; whisk well.
Add ground pork and mix until well combined.
Set aside and marinate for at least 30 minutes.
3 Shape pork mixture into small patties.
Cook on a preheated grill until brown,
about 4 minutes per side.
4 Make the nuoc cham sauce: Whisk together
all ingredients in a bowl until sugar dissolves.
5 Divide rice noodles among serving bowls.
Top with pork patties. Pour sauce over pork;
serve with herbs and vegetables on the side.
Make-ahead Meals | Yummy 99
 Korean Barbecue with Kimchi Potato Salad
Not a fan of strip loin? Use beef short ribs, bacon-cut pork, or chicken thigh fillets instead.

Serves 4 Prep Time 11 minutes, plus marinating time Cooking Time 30 to 35 minutes 

For the marinade 1 Make the marinade: Combine all ingredients

½ cup fresh Korean pear or apple juice   in a small bowl. Place beef in a shallow dish or
¼ cup light soy sauce  a zip-top bag and coat evenly with marinade.
੢ cup sesame oil  Marinate for at least 2 hours or up to 1 day in
6 cloves garlic, crushed  the refrigerator. 
1 tablespoon chopped scallions or 2 Make the kimchi potato salad: Whiz
green onions  mayonnaise and kimchi in a blender until
1 tablespoon grated fresh ginger   smooth; season with salt and pepper. Combine
2 tablespoons brown sugar  kimchi mixture and potatoes in a large bowl; mix
2 teaspoons toasted sesame seeds, until potatoes are well coated. Top with scallions
plus more to garnish  or leeks and 2 tablespoons kimchi. Chill.
pinch of freshly ground black pepper  3 Preheat a charcoal grill. Grill beef for about
  1½ to 2 minutes per side. Garnish with sesame
¾ kilo sliced strip loin (breakfast steak) seeds. Serve immediately with salad, lettuce,
lettuce leaves, rice, and Korean chili paste rice, and Korean chili paste.
(gochujang), to serve (optional)
 
For the kimchi potato salad
½ cup Japanese mayonnaise 
੻ cup chopped store-bought kimchi, plus
2 tablespoons to garnish 
salt and pepper
2 cups marble potatoes, boiled until tender
and cut into bite-size chunks 
2 tablespoons chopped scallions or leeks
(green parts only) 

100 Yummy | Make-ahead Meals

Make-ahead Meals | Yummy 101
INDEX
YUMMY RECIPES BY CATEGORY
SANDWICHES AND WRAPS POULTRY
Beer Barbacoa Soft Tacos 70 Bacon-wrapped Chicken Fillets with Creamy
Cheese-stuffed Meatball Sub 36 Broccoli Pasta 58
Chicken Inasal Rolls 66 Baked Chicken Italiano 49
Cream Cheese Chicken Fillet Burger 75 Chicken Barbecue 60
Creamy Cheesesteak Sandwich 74 Chicken Casserole 80
Chicken Casserole Pies 83
PORK Chicken Enchilada 46
Bulgogi and Kimchi Rice Topping 86 Chicken in Coconut Milk 88
Bun Cha 99 Chicken Inasal 64
Chori Burger 27 Chicken Inasal Sisig 67
Cinnamon-rubbed Country Chops 84 Grilled Chicken with Yogurt and Kaffir Lime 96
Grilled Chili Garlic Pork Belly 97 Orange-glazed Chicken Drumsticks 98
Grilled Vietnamese Pork Steaks 94 Pretzel-crusted Chicken Fingers 26
Ham and Mushroom Chicken Cordon Bleu 28 Roasted Spring Chicken with Chorizo
Hambagu Steak 30 Rice Stuffing 52
Japanese Braised Pork Belly 56 Thai-style Chicken Barbecue 93
Lechon Kawali with Red Curry 22 Yellow Chicken Adobo 48
Pork Schnitzel 34
Pork, Udon, and Bok Choy Salad 6 FISH AND SEAFOOD
Skinless Longganisa 31 Bottled Spanish Bangus 45
Swedish Meatballs 57 Cornflake-crusted Fish Burgers 32
Thai Pork Sausage 24 Fish Parmigiana with Carrot-Tomato Sauce 44
Prawn and Crab Thermidor 42
BEEF Salmon with Sweet-Spicy Hoisin Glaze 89
Asian Beef Stew 41
Beef and Cheese Flautas 54 RICE, NOODLES, AND PASTA
Beef Burger Patties 76 Bacon-wrapped Chicken Fillets with Creamy
Beer-braised Beef 68 Broccoli Pasta 58
Bulgogi and Kimchi Rice Topping 86 Baked Penne with Queso de Bola Cream Sauce 8
Callos 50 Baked Tomato and Cheese Penne 21
Citrus-glazed Short Ribs 90 Baked Ziti with Braised Beef 71
Hambagu Steak 30 Cheesy Beef Cannelloni 18
Korean Barbecue with Kimchi Potato Salad 100 Chicken Barbecue Fried Rice 62
Mediterranean Burger Steak and Vegetable Chorizo Penne Pasta 17
Fried Rice 78 Creamy Chicken and Mushroom
Mongolian Beef 92 Casserole Pasta 82
Provençal Beef Stew 38 Creamy Garlic and Mushroom Pasta 13
Steak Soft Tacos 52 Meatball Pasta with Creamy Tomato Sauce 79
Swedish Meatballs 57 Mexican Pasta Bake 14
Yakinikudon 40 Pancit Canton with Chicken Barbecue 63
Pulled Pork Mac and Cheese 10
Sausage and Vegetable Pasta 9
Shrimp and Garlicky Longganisa Crumble in
Creamy Tomato Pasta 12
Tinapa Flakes and Fusilli Salad with Dill Mayo 20
Vegetable Bolognese 16

OTHERS
Falafel 31
Garlic Cream Cheese and Mushroom Spread 72

CREDITS
PHOTOGRAPHY Aby Nachura 14, 28, 84, 89, 96, 98
Aldwin Aspillera 10, 28, 45, 52, 54, 84, 86, 89, 93, Rachelle Santos 27, 32
96, 98 Len Santos-Ding 12, 16, 20, 24, 26, 30, 36, 38, 40,
Patrick Martires 14, 16, 21, 24, 27, 31, 33, 34, 42, 50, 46, 57, 58, 88, 90
53, 64, 67, 68, 70, 71, 88, 90 Sharlene Tan 33
Miguel Nacianceno 6, 12, 17, 18, 20, 22, 26, 30, 32,
36, 38, 40, 41, 46, 48, 49, 56, 57, 58, 60, 62, 63, 72, 74, STYLING
75, 76, 78, 79, 80, 82, 83, 92, 97, 99 Paulynn Chang-Afable 27
Lilen Uy 8, 9, 13, 44, 66, 94, 100 Trinka Gonzales 6, 17, 18, 34, 38, 41, 46, 48, 49, 52,
56, 57, 92, 94, 100
RECIPES Idge Mendiola 13, 31, 33, 44, 67, 99
Lhas Alvarez 17, 18, 41, 48, 49, 56, 67, 92 Rachelle Santos 8, 9, 10, 12 14, 16, 20, 21, 22, 24, 26,
Aileen Anastacio 68, 70, 71 28, 30, 32, 36, 40, 42, 45, 53, 54, 58, 60, 62, 63, 64,
JP Anglo 66 66, 68, 70, 71, 72, 74, 75, 76, 78, 79, 80, 82, 83, 84, 86,
The Cookery Place 17, 18, 31, 41, 48, 49, 56, 92, 99 88, 89, 90, 93, 94, 96, 97, 98
Chin Gallegos 60, 62, 63, 72, 74, 75, 76, 78, 79, 80, Zee Talampas 50
82, 83
Carina Guevara-Galang 10, 21, 22, 42, 45, 53, 54,
86, 93, 94, 97, 100
Melanie Jimenez 6, 8, 9, 13
Sari Jorge 34, 50, 52, 64
Namee Jorolan 44
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 INSIDE THIS EDITION

Quick and easy recipes for pasta Freezer-friendly ideas Hearty dishes you can start preparing
sauces and noodle dishes to save time and effort over the weekend

Versatile recipes you can Tasty rubs and marinades for

transform into new dishes meats and seafood

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