Yolly’s Cooking and Baking Notes

Yolly’s Cooking and Baking Notes My personal collection of cooking & baking recipes. 💖

Pork Sisig RecipeIngredients* 500 g pork belly, pork jowl, or pork shoulder* 100–150 g chicken liver, optional but gives...
28/05/2026

Pork Sisig Recipe

Ingredients

* 500 g pork belly, pork jowl, or pork shoulder
* 100–150 g chicken liver, optional but gives rich flavor
* 1 onion, finely chopped
* 2–3 cloves garlic, minced
* 2–3 red or green chilies, sliced
* 2 tbsp soy sauce
* 2–3 tbsp calamansi juice or lemon/lime juice
* 1–2 tbsp mayonnaise, optional
* 1 egg, optional for topping
* Salt and black pepper
* Butter or oil for frying

How to cook

1. Boil the pork in water with salt, pepper, and bay leaf for about 30–45 minutes until tender.
2. Grill or fry the pork until browned and crispy on the outside.
3. Chop the pork into small pieces.
4. Cook the liver in a pan, then mash or chop it finely.
5. In a hot pan, sauté garlic and onion with a little butter or oil.
6. Add the chopped pork and liver. Fry until sizzling and slightly crispy.
7. Add soy sauce, calamansi or lemon juice, chili, black pepper, and a little salt. Mix well.
8. Add mayonnaise if you like it creamy.
9. Serve on a hot plate or sizzling tray. Crack an egg on top while hot.

Simple sauce taste balance

It should be salty, sour, spicy, and a little creamy. Add more calamansi/lemon if you want it more Filipino-style tangy.

25/05/2026

Menudo-Style Kinkku

Ingredients

* 400–500 g leftover kinkku/ham, cubed
* 2 medium potatoes, cubed
* 1 carrot, cubed
* 1 small onion, chopped
* 3 cloves garlic, minced
* 1 small bell pepper, sliced
* 1 cup tomato sauce
* ½ cup water or pork/chicken broth
* 1–2 tbsp soy sauce
* 1 tbsp sugar, optional
* 2 tbsp raisins, optional but Filipino-style
* ½ cup green peas, optional
* Black pepper
* Oil for frying/sautéing

How to cook

1. Fry the potatoes and carrots lightly until half-cooked. Remove and set aside.
2. In the same pan, sauté garlic and onion.
3. Add the tomato sauce, water or broth, soy sauce, sugar, and black pepper.
4. Add the potatoes and carrots. Simmer until soft.
5. Add the kinkku, bell pepper, raisins, and green peas.
6. Simmer for another 5–7 minutes only, because the kinkku is already cooked.
7. Taste and adjust. Add a little water if the sauce is too thick.
8. Serve with rice.

Taste: Filipino menudo-style, tomato-based, slightly sweet and savory.

25/05/2026

Filipino Hamonado-Style Kinkku

Ingredients

* 400–500 g leftover kinkku/ham, sliced or cubed
* 1 can pineapple chunks, with juice
* 3 cloves garlic, minced
* 1 small onion, chopped
* 2 tbsp soy sauce
* 1–2 tbsp brown sugar
* 1 tbsp vinegar or lemon juice
* 1 tbsp ketchup or tomato sauce, optional
* Black pepper
* A little water, if needed
* Oil for sautéing

How to cook

1. Heat a little oil in a pan. Sauté garlic and onion until fragrant.
2. Add the sliced kinkku and stir-fry for 2–3 minutes.
3. Add pineapple juice, soy sauce, brown sugar, vinegar or lemon juice, and black pepper.
4. Simmer for 8–10 minutes until the sauce becomes slightly thick.
5. Add pineapple chunks near the end.
6. Taste first before adding salt because kinkku is already salty.
7. Serve with hot rice.

Taste: sweet, salty, pineapple-style Filipino hamonado.

~Empress’s Salmon Soup~Ingredients:* 500 g salmon or rainbow trout fillet* 2 onions, chopped* 4 cloves garlic, chopped* ...
20/05/2026

~Empress’s Salmon Soup~

Ingredients:

* 500 g salmon or rainbow trout fillet
* 2 onions, chopped
* 4 cloves garlic, chopped
* 1 tablespoon butter
* 2 pickles/gherkins, diced
* 1 carrot, sliced
* 4 firm potatoes, cut into large strips
* 1 tablespoon honey
* 1–2 tablespoons lemon juice
* 3 vegetable stock cubes
* 1 fish stock cube
* 1 liter water
* 400 ml whipping cream
* Black pepper
* Plenty of fresh dill, chopped
* 1 teaspoon salt-free fish seasoning mix

Instructions:

1. In a large pot, melt the butter. Lightly sauté the onions, garlic, carrots, and potatoes for a few minutes.
2. Add 1 liter of water and the stock cubes. Bring to a boil.
3. Add the diced pickles, honey, lemon juice, black pepper, fish seasoning, and whipping cream.
4. Let the soup simmer gently for about 10–15 minutes, until the vegetables are almost cooked. Do not overcook them.
5. Remove the skin and any large bones from the salmon. Cut the fish into thick strips or chunks.
6. Add the fish to the soup and simmer gently for about 10 minutes, or until the fish is cooked. You can also turn off the heat and let the fish cook in the hot soup.
7. Add plenty of chopped fresh dill at the end.
8. Taste the soup. It should be creamy, slightly sweet, and a little tangy from the lemon and pickles.

Tip: Since the stock cubes are already salty, taste first before adding any extra salt.

Filipino Arroz CaldoIngredients* 1 cup rice, washed* 300–500 g chicken, cut into pieces* 1 small onion, chopped* 3–4 clo...
12/05/2026

Filipino Arroz Caldo

Ingredients

* 1 cup rice, washed
* 300–500 g chicken, cut into pieces
* 1 small onion, chopped
* 3–4 cloves garlic, minced
* 1 thumb-size ginger, sliced or minced
* 6–8 cups water or light chicken broth
* 1–2 tbsp oil
* A little salt or fish sauce, but not too much
* Black pepper
* Optional: boiled eggs
* Optional toppings: spring onion, fried garlic, calamansi/lemon

How to cook

1. Sauté garlic, onion, and ginger in a little oil until fragrant.
2. Add the chicken and cook for a few minutes until lightly browned.
3. Add the washed rice and mix for 1–2 minutes.
4. Pour in 6–8 cups water or light broth.
5. Let it boil, then lower the heat and simmer for about 30–40 minutes, stirring sometimes so it doesn’t stick.
6. Add more water if it becomes too thick. It should be soft and soupy.
7. Season lightly with a little salt or fish sauce and black pepper.
8. Serve warm with boiled egg and a little spring onion if you have.

No-Bake Mango Yogurt SliceTime Needed:Prep: 15 minutesChill: 3–4 hoursTotal: About 4 hoursYield:1 small rectangular mold...
22/04/2026

No-Bake Mango Yogurt Slice

Time Needed:
Prep: 15 minutes
Chill: 3–4 hours
Total: About 4 hours

Yield:
1 small rectangular mold
About 6–8 slices

Ingredients

For the base:
1 cup almonds
4–5 dates, pitted
1 tablespoon coconut oil

For the yogurt layer:
1 cup Greek yogurt
1 teaspoon lemon zest
1 teaspoon gelatin, prepared with warm water

For the mango layer:
1 cup mango purée
1 tablespoon lemon juice
1 teaspoon gelatin, prepared with warm water

Method

1. Blend almonds, dates, and coconut oil until sticky crumbs form.
2. Press the mixture into a parchment-lined rectangular mold.
3. Mix Greek yogurt, prepared gelatin, and lemon zest until smooth.
4. Spread the yogurt layer over the crust and chill until slightly firm.
5. Mix mango purée, lemon juice, and prepared gelatin.
6. Pour the mango layer gently over the yogurt layer.
7. Refrigerate for 3–4 hours, or until fully set.
8. Slice and serve chilled.

Tip: Make sure the yogurt layer is already a little firm before adding the mango layer so the layers stay neat. 🎂✨😋

Tiramisu Chia PuddingA creamy and delicious twist on a classic dessert—perfect for breakfast or a sweet little treat. It...
03/04/2026

Tiramisu Chia Pudding

A creamy and delicious twist on a classic dessert—perfect for breakfast or a sweet little treat. It’s rich, satisfying, and packed with goodness.

Ingredients:
• 1 cup almond milk
• 1/4 cup chia seeds
• 2 tbsp maple syrup
• 1 tsp instant coffee granules, dissolved in a splash of hot water
• 1/2 tsp vanilla extract

Topping:
• Unsweetened cocoa powder

03/04/2026

Simple Leche Flan Cup

Ingredients
• 2 egg yolks
• 2 tbsp condensed milk
• 2 tbsp evaporated milk
• Little vanilla

Instructions
1. Mix all ingredients gently.
2. Pour into a small heat-safe cup.
3. Steam for about 15–20 minutes.

03/04/2026

Banana Pancake Bites

Ingredients
• 1 banana
• 2 eggs
• 2 tbsp oats

Instructions
1. Mash banana and mix with eggs and oats.
2. Spoon small portions into a pan.
3. Cook both sides until golden.

03/04/2026

No-Bake Peanut Butter Balls

Ingredients
• 1 cup oats
• ½ cup peanut butter
• 2 tbsp honey
• 2 tbsp chocolate chips

Instructions
1. Mix everything in a bowl.
2. Roll into small balls.
3. Chill for 20–30 minutes.

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TorkkelinKatu 4
Helsinki
00500

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