Chicken Katsudon

This is now one of my ultimate comfort foods right next to lugaw with egg. Honestly, it’s the kind of dish I would want to come home to after a long, exhausting day. I still remember my last day in Bangkok. I was completely drained, and my body was starting to protest every step I took. Even though I wanted to keep exploring, I could feel myself running on empty. At that point, I felt the need to order something comforting, and Japanese food came to mind and then I ordered katsudon by mistake. It ended up being the best katsudon I’ve ever had.

The onions were soft and sweet, melting into the dish in a way I never appreciated before. Before that, I used to avoid katsudon because I didn’t like onions, but now, I realize that was probably the reason I never loved it. I was missing the very thing that made it good. I remember sitting there, so tired, quietly eating, I started to feel comforted, like the dish was made with love just for me. It sounds dramatic, but I swear, I almost cried.

Ingredients

Instructions

1. Season chicken with salt & pepper
2. Coat: Flour → Egg → Panko
3. Fry for 5–7 min until golden and crispy then slice into strips
4. Make the sauce base. In a small pan (medium heat), add: water, dashi granules, soy sauce, mirin, sugar, sake and onion
5. Bring it to a simmer first and let it bubble for 2 minutes
6. Place chicken into simmering sauce for 2 mins
7. Add egg (low heat) and cover pan 1–2 min
8. Put hot rice in a bowl and slide everything on top
9. Garnish with green onions (Optional) or pair it with Shibazuke & Takuan like in the featured image.

Maybe comfort food really is not just about the ingredients or how you cook it. It’s about the moment you eat it. It’s that small pause in your day, and somehow, something warm in your hands makes everything feel a little lighter even when you’re tired or overwhelmed.

This katsudon will always be that for me. A gentle reminder that even in unfamiliar places, even when you feel completely drained, there are still small, unexpected things that can hold you together.

🥢 Chinese Crispy Beef Strips (Sweet & Tangy Takeout Style)

This dish reminded me of the one that I like eating during lunch in college.

Ingredients

Instructions

1. Toss beef with soy sauce, then coat fully in cornstarch. Every strip should look dry and powdery.
2. Heat oil over medium-high heat. Fry beef in small batches until golden and crispy. Drain on paper towel.
3. Mix all sauce ingredients in a pan and heat for 30 seconds until bubbling and sticky.
4. Toss crispy beef quickly in the sauce. Don’t overcook.
5. Best eaten hot with rice.

And that’s it! Eating this didn’t really brought back any memories from my college days hahah but it tastes really good. I don’t have the words to describe it.

🍤 Creamy Tuscan-Style Shrimp (Rice Version)

Last month, I mentioned that I impulsively bought squid but I forgot to say that I also bought shrimp along with it. When I got home, I had no idea what to do with the shrimp. The only dishes I knew were garlic butter shrimp and tempura. But the last time I cooked garlic butter shrimp, it didn’t make me – 🥺 and tempura wasn’t something I loved.

So there I was, staring at 500 grams of shrimp that looked a little alive. Then I remembered a recipe link I once saw on Facebook where the comments were really good. I searched my history, and thankfully it was still there: Creamy Tuscan-Style Shrimp. Unfortunately, I didn’t have all the ingredients at home so I decided to experiment with what we have in our kitchen… and this is the version I came up with.

Ingredients

Instructions

1. Lightly season shrimp with a pinch of pepper and
2. Heat 1 tbsp olive oil + 1 tbsp butter in a pan (medium heat).
3. Add shrimp and cook until both sides are pink
4. Remove shrimp from pan and set aside (Do not overcook)
5. Add remaining butter. (medium-low heat)
6. Sauté onion until soft.
7. Add garlic, cook 30 seconds until fragrant (do not brown).
8. Sprinkle 1 tsp flour over the butter-garlic mixture. Stir continuously for 30–60 seconds.
9. Slowly pour in ½ cup water, stirring constantly.
10. Add 1 tsp condensed milk. Stir until slightly thick and smooth.
11. Add cheese, stir until fully melted.
12. Season with black pepper, dried basil, dried oregano, soy sauce and oyster sauce.
13. Return shrimp to the pan. Gently stir to coat shrimp in sauce. Simmer 1–2 minutes only.
14. Turn off heat and add 1 tsp calamansi juice.

It’s not the authentic Tuscan Style Shrimp but it turned out better than what I expected 🤍

🌿 Thai Basil Beef

The week after I got home from Thailand, I couldn’t stop thinking about Thai basil beef, so I had to recreate it. I needed my family to taste it too, because I refuse to walk around haunted by this flavor by myself. Here’s the version I made. The ingredients are easy to find in the Philippines, and somehow it tastes authentic and restaurant-level… at least if my taste buds aren’t lying, hahah.

Ingredients

Instructions

1. Mix sauce in a small bowl. Combine, soy sauce, fish sauce, oyster sauce, brown sugar and water. Set aside.
2. Heat oil in a pan.
3. Add garlic, onion, and chilies.
4. Sauté until fragrant and the onion starts softening.
5. Add ground beef or sliced beef.
6. Cook on high heat until it browns and caramelizes a bit. If there’s excess fat, you can drain a little.
7. Add bell pepper (optional). Cook for 1–2 minutes until slightly softened.
8. Pour in the prepared sauce.
9. Stir and let it cook for 2–3 minutes until the beef absorbs everything and becomes glossy.
10. Turn off heat. Toss in the basil leaves until they wilt.

Serve it over hot rice + a fried egg on top. You may also squeeze a bit of calamansi too. Its soooo addicting. 🍳🔥

🦑 Mild Ojingeo Bokkeum

At the start of the week, I went to a wet market and impulsively bought 500 grams of squid. I still don’t know what I’m going to cook with it. I told myself I’d probably just turn it into calamares. While scrolling online I came across Ojingeo Bokkeum and it looked delicious except that its spicy. And I am not built for spice. So I decided to tweak the recipe a little and make one with the ingredients I have at home.

While I’m cooking this dish I was a little worried that I will overcook the squid and make it rubbery because thickenning the sauce is kind of tricky as the squid was releasing water. Thankfully it turned out amazing though I’m not sure if it tasted close to the original lol. It tastes new to me but its so good paired with rice 🥹🍚

Ingredients

Instructions

1. Heat pan on medium-high. Add olive oil + sesame oil.
2. Sauté onion first until soft and slightly golden.
3. Add garlic, cook 30 seconds only (don’t burn)
4. Add squid, stir-fry for 2 minutes
5. Add the sauce ingredients: soy sauce, oyster sauce, sugar, chili oil
6. Let sauce thicken ON the squid, toss until glossy
7. Finish with pepper + sesame seeds.
8. Serve with hot rice 🍚✨

You can also toss in some carrots and cabbage before adding the squid if you want to add extra crunch and sweetness. Finish it off with scallions as a garnish for a fresh, bright touch 👩‍🍳🌿

🍝 Pasta al Pomodoro / Tomato Pasta

Yesterday I was really craving pasta and I wanted it fast! The problem is… I only had pasta and some leftover tomato sauce in the fridge.

So, I did a quick Google search and found Pasta Al Pomodoro, and then I kinda just… improvised. Used what I had and made my own version. It was so good that it ended up being the only thing I ate all day. I knew I had to save this recipe and share it with you so here it is!

Ingredients

Instructions

1. Heat olive oil over medium heat
2. Cook onion until soft
3. Add garlic and cook until fragrant
4. Pour in tomato sauce and stir
5. Add salt, pepper, sugar, dried oregano and cheese
6. Taste and adjust
7. Reduce heat to low
8. Simmer uncovered, stirring occasionally, until sauce thickens
9. Add sauce to cooked pasta

And that’s it! This little pasta turned out way better than I expected. Sitting down with it, I just felt… happy. I don’t know, maybe it’s the fact that I made it all by myself. It definitely fed my soul. 👩‍🍳✨