For days when cooking's the last thing you want to do.

Lazy Cooking

If you're craving sisig at home, you're less likely to cleave 

 than to reach for the ready-to-cook sisig. Whether frozen or 

 it's ready to dump onto a hot skillet at a moment's notice.

And while sisig makes for amazing pulutan, the dish can feel too greasy for lunch. Our solution: turn it into fried rice. The extra carb balances out the fat;  so does the bright, zippy calamansi mayo that goes on top. Crispy eggs complete the dish.

Calamansi Mayo

Sisig Fried Rice

For Serving

Make Calamansi Mayo

Make Sisig Fried Rice

Sisig Fried Rice with Calamansi Mayo

 is easy. At its simplest, it's ginger + scallions + hot oil. A fourth variable—salt—rounds the sauce out. You can use regular table salt, or a salty ingredient to bring depth into the equation, like fish sauce or a chicken broth cube (our personal pick). Or instant noodle seasoning packets.

This recipe makes a supercharged ginger scallion sauce with Indomie Mi Goreng, which you can switch out for your brand and flavor of choice. Remember to save some noodle water to help bind the sauce to your noodles.

Ginger Scallion Instant Noodles

This instant noodle hack uses the seasoning packets to make a ginger scallion sauce base.

 consider shredding them instead for these crispy corned beef potato pancakes.

This recipe combines your favorite corned beef with Jewish 

 the pan-fried potato pancakes synonymous with Hanukkah, to form crispy, beef-laced potato patties with French fry-like edges. 

Headline Title

Technically, no. Hash browns are made with just potatoes and salt, sometimes onions (which you can also add to these pancakes!).

These corned beef potato pancakes have the DNA of a latke, and requires more ingredients: an egg and some starch to bind the batter, plus baking powder to give the pancakes a little lift.

Whichever brand you like, whether it's CDO, 

 Purefoods, or Delimondo. What's more important is cooking it dry and rendering out as much fat as you can, which helps keep your pancakes extra crispy. More on that below.

Tips for Perfect Corned Beef Potato Pancakes

Work quickly to prevent potatoes from darkening

Don't keep your potatoes waiting for too long—once shredded, they'll start to oxidize and turn gray.

While it won't change your potatoes' flavor and texture, you can keep them bright and yellow simply by working fast.

Make sure your corned beef’s cooked and the other ingredients have been prepped before you start shredding.

Those shredded potatoes carry a lot of moisture. And excess moisture = soggy, not-crispy pancakes—it's why you want to cook your corned beef dry, too. Squeeze out as much potato liquid you can with a clean kitchen towel or cheesecloth before tossing it into a batter.

Aim for palm-sized potato pancakes the size of a burger patty. Too big, and they risk falling apart while flipping.

A proper shallow fry results in nicely browned potato pancakes, crispy French fry-like edges and all. But if your oil isn’t hot enough, they’ll turn into limp, greasy sponges of fat.

Use a neutral oil with a high smoke point, like vegetable or canola oil, and aim for 350–375°F before frying. Test with a small piece of potato batter—once it hits the oil, it should sizzle and bubble rapidly.

Once your oil is hot, fry the pancakes in small batches. Too many at a time will pull down the temperature!

Corned Beef Potato Pancakes

Make these crispy savory pancakes for breakfast with shredded potatoes and your favorite corned beef.

 into your classic chicken salad for a sandwich that combines the comforts of mom's packed lunches and 

 Sliced cucumbers add a cool crunch. As a bonus, you can serve the ginger-scallion poaching liquid as a warm sipping broth on the side.

Busy week ahead? Double or triple this recipe to cover lunch for a few days—chicken salad keeps well in the fridge. Sandwich between two slices of white bread, or slather over crusty sourdough for open-face toast.

Hainanese Chicken Spread

Ginger Scallion Sauce

For Assembly

Hainanese Chicken Sandwich

The secret to the best chicken salad you've ever had? A spoonful of fragrant ginger scallion sauce.

Liven up your instant noodles with a speedy 

 to toss them in. Simply combine your noodles' seasoning packet with minced garlic, some soy sauce, and smoking hot oil until fragrant. Toss your cooked noodles, then top with a crispy egg. Easy, filling, and will make you feel less like a broke college student.

If you're not using spicy noodles like we are, you can add some chili flakes, gochugaru, or Sichuan peppercorns to the mix for a kick of heat.

Chili Garlic Noodles

For Garnish

Chili Garlic Instant Noodles

Hack your instant noodles with a quick chili-garlic oil made from fresh garlic and spicy seasoning packets.

There's no better back pocket recipe than 

 you throw at it—leftovers, wilting veggies, your favorite condiments—and turn it into a hearty, filling meal any time of the day.

Spiff up your leftover rice with these fried rice recipes, which take inspiration from dishes we love, from 

Sauce

Inasal Fried Rice

Shawarma Fried Rice

Ramen Fried Rice

Laksa Paste

Laksa Fried Rice

Lechon Paksiw Rice

Mix-Ins

Hotpot Fried Rice

Pepper Lunch Fried Rice

7 Easy Fried Rice Recipes, from Inasal to Shawarma

A collection of simple fried rice recipes that will impress your Asian parents, but fuss-free enough to throw together anytime.

The bed of melted cheddar, the crunch of sweet corn, the pull of gooey mozzarella with every slurp of noodle. Once you try it, you'll tell all your friends to combine instant noodles with Korean 

This recipe uses Samyang Buldak ramen, the South Korean instant noodles of 

 challenge fame, to bring an appetizing heat to the dish. Grab the Quattro Cheese variant, if you can.

Korean Corn Cheese Instant Noodles

Presenting our best instant ramen hack yet: a bed of hot, crunchy, gooey Korean corn cheese over instant noodles.

This sounds like something you'd come up with while drunk (and if we were, you'll never know). But if you're reading this, maybe you recognize the shimmer of brilliance behind this very dumb idea. 

When you marry the crispiness of Jollibee's Chickenjoy and the salty, garlicky punch of adobo, you get the fastest, laziest, and most brilliant chicken adobo ever. Toss the fried chicken in a quick adobo sauce, then top it off with crispy fried chicken skin.

Chickenjoy Adobo

On busy days, lunch can be as simple as tossing leftover rice with fluffy eggs. Just remember to cook your eggs first, rice second—throwing them together can result in mushy clumps of rice. You want each grain to be distinct and individually coated with a light slick of oil, not egg.

Serve this rice as a sidekick to your main dishes, or enjoy it solo as a cheap 10-minute meal. If you have leftover meat and vegetables in the fridge, this is the best way to use them up.

Scrambled Egg Fried Rice

Everyone's quick to think that you can never make paella without a paella pan. To some extent, that's true; authentic traditional paella 

 to be done in a paella pan. But it doesn't mean that you can't recreate the experience with a regular pan. This easy paella Valenciana recipe is proof. 

This recipe promises the same well-developed flavors in a regular paella Valenciana. Plus, it also comes with a range of textures—yes, including the toasted rice at the bottom. But the best part about it is that it all comes together in just one pan, and you can get it done in less than 30 minutes.

Stovetop Paella Valenciana

This easy paella valenciana recipe recreates the classic Spanish dish in 20 minutes—no paella pan required.

 葱油饼) demand time and skill. Unlike breakfast pancakes, where you whip up a wet batter to spoon into a pan, the Chinese pancakes require a flour-water dough that you knead, roll, and shape before cooking. Green onion pancakes have no shortcuts—until today.

This recipe skips the dough by using store-bought lumpia wrappers. Paper-thin and ready to roll, they get you cheat green onion pancakes in just 30 minutes. Melted butter creates lamination, forming a flaky, layered interior. And the irreverence doesn’t stop there: we add a layer of mozzarella cheese with the green onions, because 

 obviously. But they get the job done for emergency cravings!

Cheat No-Dough Green Onion Pancakes (Cong You Bing)

 to instant noodles? We know how it sounds. But give it a shot and you’ll understand why 

Skip the regular mayo for this recipe—you need to use 

 Kewpie mayo has a richer, silkier texture and a signature tang from rice vinegar. When you whisk it with ramen seasoning, minced garlic, and a whole egg, the mayo upgrades your watery noodle soup into a thick, luxurious broth. If you close your eyes and take a slurp, you’d think you were at a ramen restaurant.

Noodles

Kewpie Mayo Instant Noodles

Mayak eggs, or Mayak gyeran (마약계란), means 

 in Korean. The name pertains to the tasty, addictive flavor of these jammy eggs, steeped overnight in a sweet soy marinade until they take on a brown color. Serve them over hot steamed rice for a humble but filling weekday lunch, or slice them in half and use like ramen eggs in your instant noodles.

Eggs

Soy Marinade

Korean Soy-Marinated Eggs (Mayak Eggs)

Long before Italians knew what a tomato was, Roman shepherds made cacio e pepe, meaning "cheese and pepper", with aged Pecorino, black pepper, and dried pasta from their sacks. The dish eventually made its way to restaurants and households as one of the simplest Italian pastas you can make—no skillet sauce required.

Here, we brought the flavors of the Roman pasta dish to an even simpler medium: scrambled eggs.

No need to fuss over tradition and use Pecorino Romano; save it for your pasta. Parmesan cheese works just as well in this recipe. (If you have Parmigiano Reggiano, even better.)

Cacio e Pepe Scrambled Eggs

Like the Italian pasta, these scrambled eggs get their flavor from heaps of cheese and black pepper.

 deconstructs the sour stew and transforms it into a lively fried rice. You’ll find the usual sinigang ingredients here: thinly sliced pork belly, tomatoes, kangkong, sitaw. Instant sinigang mix ties everything together. We find that Maggi’s provides just the right level of sourness—bright and puckery, but not face-scrunchingly sour.

 you can add texture to your fried rice with crispy battered vegetables. We stick to kangkong and okra, but you can experiment with other veggies of choice, like 

Fried Rice

Crispy Vegetables (Optional)

Sinigang Fried Rice with Crispy Kangkong and Okra

If you don’t want to fry your Vigan longganisa, cut them up and use the meat for this easy pasta recipe. Longganisa needs no seasoning—you get spicy, super-garlicky flavors right off the bat. Fry the meat until brown, add tomatoes and basil for freshness, then finish with smoked paprika for a touch of sweetness. We use fettuccine in this recipe, but feel free to swap it out with whatever pasta you have.

Vigan Longganisa Pasta with Tomatoes and Basil

It's Vigan, not vegan. Toss your Vigan longganisa with fettuccine for an easy, fresh pasta dish.

The Spaniards irrevocably changed Filipino cuisine, and one of the more well-known dishes that we inherited from Spain is the paella, originally from the Valencian region in Spain. The paella we know and love fits the Filipino tastebud, compared to its authentic Spanish counterpart, but you'll find the flavors you associate with local paella in this rice cooker paella: savory and rich. 

Tomatoes cut through the richness of the dish, lending a slight fruitiness; while the chorizo adds more flavor and spice to the paella. Despite the ease of this dish, the flavor and complexity you associate with paella will still remain.

Rice Cooker Paella

This rice cooker paella gets you a cheat—but just as delicious—paella without having to use a specific pan or keeping an eye on your rice.

Takoyaki is a ball-shaped snack made of wheat flour-based batter and octopus. It originated in Osaka and spread across Japan. You can now find it in street markets, convenience stores, and restaurants all over the country.

Takoyaki is crispy on the outside, a little moist on the inside; it’s light and savory, but very filling. Making it starts with a better that’s poured into a takoyaki maker. This is a cooking tool that kind of looks like a cross between a pan and an egg carton. While the bottom of the takoyaki cooks, you put octopus (plus other mix-ins of choice) into the takoyaki. The takoyaki is then flipped to form a sphere. Once done, it’s transferred to a container and topped with sauces and garnishes.

If it’s not yet obvious, this takoyaki recipe is not authentic. Aside from the shape, there are certain ingredients that make takoyaki what it is. And a lot of it isn’t accessible locally. That said, this recipe produces the same flavor using ingredients that you can easily find online or in a nearby supermarket.

Takoyaki

Mix-ins

Takoyaki Pancake

Canned sisig can't compare to sizzling sisig on a hot plate, but sometimes you have to make do with what you got. Here's how to upgrade your canned sisig: make a mayo liver sauce for extra creaminess; add chopped onions, garlic, and chilies; and garnish with crushed chicharon. Treat it like corned beef, basically: fry it in its own fat and cook until extra crispy. And don't forget the sliced calamansi—it's not sisig without it! The citrus helps cut through the rich, fatty flavors.

Better Canned Sisig

Ready your hot rice and calamansi. Here's how to get better-than-instant sisig in 15 minutes.

Traditionally, gravy is made using the juices of meat thickened by a thickener like cornstarch or flour. But what happens when you don't have meat drippings? Well, there are actually many ways to make gravy that don't involve preparing elaborate meat dishes alongside it. This cheat gravy recipe is one of those.

This cheat gravy comes together in almost no time. So it's a good back-pocket recipe to have; something easy to whip up in case you're frying up some chicken or making a quick steak. Plus, it only uses six ingredients that you probably already have in your pantry!

This super quick cheat gravy recipe can be done without meat drippings—made with only six pantry ingredients in just 15 minutes!

Cheat Gravy

Total Time

Garlic butter noodles are for days when you’re lazy, but not instant 

-lazy. You have a hankering for something fast and comforting, but with an ingredients list longer than just hot water.

This not-so-instant recipe does the trick: Toss your noodles in a pool of garlicky butter and slurp away. Using chicken broth cubes seasons the dish with meaty umami. If you’re feeling extra fancy, take it up a notch and throw in some shrimp, chicken, or crab.

Near-Instant Garlic Butter Noodles

These easy, comforting, and near-instant garlic butter noodles are ready to cook on your laziest day.

It’s 2022, and the Korean food boom in Manila has not died down. Instead, it’s stronger than ever, and you can order everything from Korean fried chicken, to Korean hotdogs, to Korean barbeque everywhere. It’s invading our grocery shelves too, in the form of Highlands Gold Korean-Style BBQ Corned Beef. 

The flavor is one of two new delicious variants they’ve just released, including the spiced Black Pepper Corned Beef, and is bound to wind up in your grocery cart. To take it just a little bit further, we’ve made a corned beef bibimbap breakfast bowl with it that would be great for breakfast. 

Corned Beef

Bibimbap Sauce

Rice

Mung Bean Sprouts

Assembly 

Corned Beef Bibimbap Breakfast Bowl

Make breakfast more exciting with a corned beef bibimbap bowl. All you need is rice, veggies, and Highlands Gold Korean-Style BBQ Corned Beef.

Korean steamed eggs (gyeran-jjim) lie halfway between an eggy soup and a silky custard. Like Japanese chawan mushi and Chinese zheng shui dan, it’s extremely cheap and dead simple to make. Once you master the recipe, customize it however you want: replace the water with stock, add chili flakes, or adjust the egg-water ratio. Enjoy as an appetizer or as a simple meal, served with hot rice.

A traditional ttukbaegi makes this dish a one-pot affair you can cook in and eat straight out of. Rinse and repeat for round two, if you’re hungry.

Ingredients

Korean Steamed Eggs (Gyeran-jjim)

This traditional Korean steamed egg dish is a worthy addition to your arsenal of simple egg recipes.

 shares a cheat recipe that delivers all that’s good in Hainanese chicken rice in a Japanese donburi (rice bowl) format. This comfort dish combines crispy chicken thighs, fragrant pandan rice, and sweet-tangy Hainanese chicken-inspired sauce.

Chicken

Hainanese Chicken Rice Don

This easy chicken rice don comes with crispy, tender izakaya-style chicken thighs, fragrant Hainanese chicken rice, and a 3-in-1 sauce.

Whether or not you think they're a trend, you can't deny that air fryers make home cooking fast and simple. They can cook foods that a regular oven can—faster, better, all in one powerfully small package. Really!

We developed this Korean chicken thigh recipe in our new 

, their award-winning Smart Oven with a new dedicated Air Fry function. Higher temperatures plus faster convection airflow crisp up the gochujang-glazed chicken skin with nicely charred edges. Pair it with hot rice and your favorite 

You don't need the same Breville air fryer to make this recipe—it will work with whatever model you have.

The biggest difference between Breville's and most air fryers is its microwave-like size, which can cook more food at a time. Smaller egg-shaped air fryers, with its limited cooking area, will either need to half this recipe or cook the chicken in two batches.

Cooking time may vary depending on the size of your chicken: bigger cuts will need a few minutes more than smaller cuts. If you have an instant-read thermometer, your chicken will be done with an internal temperature of 165°F.

Air Fryer Korean Gochujang Chicken Thigh

Live out your K-Drama mukbang dreams with this Korean Sticky Gochujang Chicken Thigh Recipe made easy in an air fryer!

Making authentic Hainanese chicken rice is not something you can casually do on a weeknight, but this recipe does it in less time and little effort, making it a great option for a weeknight dinner! 

This one-pot Hainanese chicken rice recipe is not traditional. But what it 

 is an easy way to get all the delicious, familiar flavors of Hainanese chicken rice in a short amount of time, all done in one pot.

Hainanese Chicken Rice

Garnish

One-Pot Hainanese Chicken Rice

This one-pot Hainanese chicken rice recipe gets you the delicious, familiar flavors of the classic dish with less time and little effort!

Ate Rica’s famous bacsilog is not about the bacon nor the egg—it’s their signature cheese sauce that transforms it into the rice bowl we know and love. Smooth and milky, it ties the whole dish together with a cheesy, lip-smacking quality. Without it, you’re just eating plain old bacon and rice.

Because the sauce makes the dish, we wanted a milkier version of the real thing. Nestlé Carnation Evap makes this bacsilog cheese sauce silkier, creamier, and irresistible thanks to its milky-namnam flavor. Each milk carton (P20) conveniently amounts to 1 cup, making it easy to double this recipe. And trust us, you want to make extra sauce.

Cheese Sauce

Bacsilog

Bacsilog with Extra Milky Cheese Sauce, Ate Rica's-Style

This bacsilog recipe replicates all of your favorite parts from Ate Rica's special: creamy cheese sauce, fried egg, and bacon.

Eggs on rice is a dead-simple equation for an effortless but rewarding meal. Here we toss hard-boiled eggs in a hot, fiery-red sauce. Thanks to gochujang, or Korean fermented chili paste, the eggs acquire a deep, fermented flavor with a sweet-spicy sting. Minced green onions and sesame seeds give it color. These eggs are substantial enough to serve over rice or noodles, but will play well with meat and vegetables, too.

Sweet-Spicy Sauce

Sweet-Spicy Korean Braised Eggs

Turn hard-boiled eggs into a comforting meal by braising them in a sweet-spicy Korean sauce. The secret ingredient: gochujang.

Spam and kimchi fried rice is a back pocket recipe for long work days or late-night Korean food cravings. Toss leftover rice with salty Spam, tangy kimchi, and spicy-sweet gochujang sauce for a comforting, flavor-packed meal. Easy to make, hard to mess up, always delicious.

Gochujang Sauce

Spam Kimchi Fried Rice

This quick and simple fried rice gets its flavor from salted egg (itlog na maalat). Feel free to adapt this recipe with whatever you have on hand—fried rice is excellent for using up leftovers. Replace the pork with your favorite protein (we recommend shrimp), or throw in any extra vegetables lurking in your fridge.

Salted Egg Fried Rice with Pork or Shrimp

This fried rice recipe gets its flavor from salted egg (itlog na maalat). Toss in some pork and vegetables for an easy weeknight meal.

Prawn Thermidor is a simple way to fancy up a potluck. Bring a tray filled with rows of bright orange shrimp, oozing with cheesy sauce and a crunchy toasted topping, and you're bound to be the chef of the evening. We've taken the chore out of the dish by skipping the tedious filling from the traditional way of making it. Instead, we replaced it with a cheesy, creamy sauce that only needs to be poured over the shrimp.

The result is still the same prawn thermidor everyone knows and adores. It's got the natural sweetness from the prawns, the richness from the cheese sauce, and a bit of crunch from the topping. But this one's way easier to put together.

Breadcrumbs

Prawns

Lazy Prawn Thermidor

This cheat prawn thermidor skips having to fill each piece of prawn with the filling. You can just pour everything on top!

Everyone should have a good back-pocket recipe, like this

bolognese that we made. It's easy to make yet extremely satisfying. The customary way of making it involves stuff like celery, wine, and pancetta. But with our version, you can also whip up a version that uses regular aromatics, bouillon cube-based stock, and other ingredients straight out of your pantry.

Longganisa Bolognese Pasta

This bolognese recipe is a Filipino take on the meat sauce that you can easily make for a mid-week dinner using pantry staples.

We love a good stir-fry. Not only does it 

deliver on flavor, but it also gets you a meal in 45 minutes or less—even the most arduous prep included. This recipe for dry 

In this easy, one-pan stir-fry, we get the flavors of the Thai hot and sour soup into dry rice noodles. With a kick of heat married with a punch of aromatics, it's everything but the soup.

Stir-Fried Tom Yum Noodles

This dry tom yum noodles is a Thai hot and sour soup in stir-fry form. It's hot and packed with aromatic flavor, done in just 45 minutes.

What once was a lazy way to get the flavors of tantanmen into some instant ramen became one of our best recipes yet. This is our unofficial hack for Mendokoro Ramenba‘s tantanmen. For this recipe, we suggest using pork-based ramen like 

This instant ramen tantanmen is thick, slightly creamy, and flavorful. The ground pork gives it a nice meaty flavor—especially if you have those browned parts. The broth is nutty; and while it’s still pretty spicy, it doesn’t violate the senses thanks to the addition of milk. You can add a bunch of other stuff to this recipe to finish: sesame seeds, spring onions, or even some nori!

Instant Ramen Tantanmen

Is beef salpicao Spanish or Filipino? Tapas or pulutan? We’re not sure! But this recipe leans Filipino thanks to good old Worcestershire sauce and Knorr—controversial for purists who insist on just garlic and olive oil. The sauces instantly add an intense, umami-rich flavor to this fast-cooking dish.

Salpicao Sauce

Filipino Beef Salpicao

Is beef salpicao Spanish or Filipino? This recipe claims the latter by using Worcestershire sauce and liquid seasoning for instant umami.

Lazy Cooking

Sisig Fried Rice with Calamansi Mayo

Ginger Scallion Instant Noodles

Corned Beef Potato Pancakes

Hainanese Chicken Sandwich

Chili Garlic Instant Noodles

7 Easy Fried Rice Recipes, from Inasal to Shawarma

Korean Corn Cheese Instant Noodles

Chickenjoy Adobo

Scrambled Egg Fried Rice

Stovetop Paella Valenciana

Cheat No-Dough Green Onion Pancakes (Cong You Bing)

Kewpie Mayo Instant Noodles

Korean Soy-Marinated Eggs (Mayak Eggs)

Cacio e Pepe Scrambled Eggs

Sinigang Fried Rice with Crispy Kangkong and Okra

Vigan Longganisa Pasta with Tomatoes and Basil

Rice Cooker Paella

Takoyaki Pancake

Better Canned Sisig

Cheat Gravy

Near-Instant Garlic Butter Noodles

Corned Beef Bibimbap Breakfast Bowl

Korean Steamed Eggs (Gyeran-jjim)

Hainanese Chicken Rice Don

Air Fryer Korean Gochujang Chicken Thigh

One-Pot Hainanese Chicken Rice

Bacsilog with Extra Milky Cheese Sauce, Ate Rica's-Style

Sweet-Spicy Korean Braised Eggs

Spam Kimchi Fried Rice

Salted Egg Fried Rice with Pork or Shrimp

Lazy Prawn Thermidor

Longganisa Bolognese Pasta

Stir-Fried Tom Yum Noodles

Instant Ramen Tantanmen

Filipino Beef Salpicao

Easy Sushi Bake

Jammy Chinese Tomato Eggs

Bagoong Rice Bowl with Pork & Green Mango

Easy Singaporean Chili Crab Sauce

Mango-Banana-Papaya Breakfast Smoothie Bowl

Jollibee-Inspired Honey Beef Rice

Tofu Salpicao

One-Pan Turon

Banapple-Style Lasagna Roll-ups

Mamou-Inspired Buttery Steak Rice

Brown Sugar Leftover Ham

One-Pan Five Spice Chicken Rice

Truffle Mushroom Soup

Pepper Lunch Beef Pepper Rice

Budget Indian Butter Chicken

Cheat Tausug Beef Kulma

Halo-Halo Overnight Oats

Three Cheesy Trending Recipes with Danes Flavored Cheese

Five Beefy Recipes with CDO Karne Norte

Chili con CDO Carne Norte

CDO Karne Norte and Potato Hash