The combination of tender pork ribs, hearty vegetables, and that signature sour tamarind broth is great any time of year. And I love the addition of gabi (taro) that melts into the broth and miso paste which compliments the tamarind flavor. Sometimes the smallest touch makes the biggest difference. Serve it with a big bowl of rice and enjoy one of the most beloved comfort foods in Filipino cuisine.

This Vietnamese chicken salad is a non traditional take on Gỏi Gá, a crunchy Vietnamese salad. I’ve taken some shortcuts here because I always use store bought rotisserie chicken, pre-packed fried shallots and we always have some of that Vietnamese dipping sauce in the refrigerator.

Filipino Pork BBQ skewers are a sweet, savory, and tangy filipino party staple. Using thinly sliced pieces of pork, marinated in an addicting blend of filipino pantry staples, its hard to stop at just one.

These Korean BBQ ribs were one of the first recipes I posted that really took off and helped grow my page. Years later, they're still in the rotation.Sticky, savory, a little sweet, and finished with that caramelized Korean BBQ glaze that gets all over your fingers.

This Filipino-inspired recipe dserves a spot at your table this summer. The combination of fresh tuna, juicy mango, bright lime juice, spicy chili, and tangy vinegar creates a dish that's incredibly refreshing. It's light enough for a hot afternoon yet flavorful enough to be the centerpiece of a meal.

These homemade shrimp eggrolls combine the crispy texture of traditional Vietnamese-style eggrolls with a simple filling that lets the shrimp shine. Inspired by my Vietnamese mother-in-law’s recipe and paired with a creamy dynamite sauce, they’re the kind of appetizer people hover around until the tray is empty.

Homemade pickled red Fresno chili peppers are one of the easiest ways to add bold flavor to everyday meals. They’re spicy, tangy, crunchy, and endlessly versatile. Whether you’re topping longanisa smashed tacos, building a rice bowl, or adding some heat to sandwiches, these quick pickled peppers deliver restaurant-quality flavor with minimal effort.

Oven baked party ribs are proof you don’t need a smoker, special equipment, or a complicated process to make legit BBQ at home. Just coconut oil, spice rub, heat, and a broiler finish and you’ve got sticky ribs that disappear fast at any table.

These Jalapeño Cheesy Hard Boiled Eggs are crispy, cheesy, spicy, and packed with protein while still being incredibly easy to make.

The Longanisa Smash Taco balances sweet-salty longanisa with melty American cheese, tangy atchara, juicy tomato, fried egg richness, and crunchy fried garlic. Fast to make and full of layered flavors, it’s a standout option for brunch, dinner, or taco night.

This easy konbini-style tuna mayo handroll recipe is perfect when you’re craving Japanese convenience store food at home. It’s creamy, savory, nostalgic, and incredibly simple to make.

Sushi nachos on Maui onion chips with a spicy sriracha mayo drizzle + quick pickled Fresnos is the easiest no-cook appetizer that still feels extra. Sweet, salty, crunchy, creamy, and just the right amount of heat.

Aglio e olio with lap cheong and oyster sauce is my version of the luxurious yet simple pasta dish. It’s easy to make, umami-packed and the addition of crispy Chinese sausage and oyster sauce gives this a crave-worthy Asian twist.

This is Filipino Baked Spaghetti hits every craving at once: sweet tomato sauce, savory meat, sliced hotdogs, and a thick layer of melty cheese baked until bubbly. It’s nostalgic, comforting, and honestly one of the best crowd-pleasing dishes you can make.

Classic Filipino adobo is already packed with flavor: soy sauce, vinegar, garlic, black pepper, and tender chicken that’s been simmered until it practically falls apart. But when you toss it with day-old rice in a hot pan, something magical happens. The sauce coats every grain, the edges get slightly crisp, and the chicken gets little caramelized bits that make every bite even better.

These King’s Hawaiian ube coconut crème brûlée rolls build on last year’s viral recipe while giving it a more elevated dessert feel. The pastry cream keeps the texture rich and creamy, while the soft and pillowy rolls stays soft and flavorful in every bite.

This shoyu hotdog recipe is such a perfect example of why I love Chef Sheldon Simeon’s new cookbook Ohana Style. It’s simple, approachable, and full of the kind of comfort that feels like home. It’s a recipe that both kids and adults can enjoy, and one that fits beautifully into the spirit of Hawaii.

This deviled egg dip was inspired by my travels in Japan and the creamy egg salad sandwiches I loved so much while I was there. The addition of diced pickles adds texture, brightness, and just the right amount of crunch, making it creamy, tangy, and perfect for dipping with crackers, chips, or toasted bread.

The fried texture of this Crispy Potatoes with Chinese Sausage Jam really takes this dish over the top. Crispy on the outside, creamy in the middle, and layered with that sweet-savory sausage jam. This works great as a side dish but is savory enough to be the main course.

Spicy pork bulgogi is a popular Korean BBQ dish made with thinly sliced pork marinated in a spicy gochujang-based sauce. Unlike classic beef bulgogi, which is sweet and savory, this version leans into bold heat and deeper umami flavors that doesn’t need a whole lot of time marinating.