Tag Archives: chili

Chili Con Carne With Beans

Topping for my nachos!

This is my favourite topping for nachos. It is also perfect to be paired with bread or even with long grain rice. The variety of spices and ingredients create an interesting blend of flavours and textures that truly make this dish absolutely scrumptious!


  • 300g minced beef
  • 175g beef broth
  • 1/2 can red kidney beans (drained)
  • 1/2 yellow onion (chopped)
  • 1 long red chili (seeds removed, chopped)
  • 2 tbs oil


  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1 1/4 tsp cumin
  • 2 tsp sugar
  • 1/4 tsp marjoram
  • 1 1/2 tsp tomato paste
  • Salt (to taste)


  • Mix all the spices together and give a gentle whisk until well combined set aside
  • In a medium fire heated pan, add 2 tablespoons oil. Add the yellow onion, cook until tender, about 2 minutes
  • Add in the minced beef. Sauté until all brown.
  • Add all the spices, sauté for a minute or two
  • Add the broth, and let it come to boil
  • Turn down the heat and let it simmer for 2 more minutes.
  • Serve it as a topping for nachos or rice

Bicol Express

Creamy Coconut Pork Belly

Bicol is a province in the Philippines that is known for their spicy dishes, especially the Bicol Express. It is a pork dish that is simmered in coconut milk with the right amount of heat, plus the subtle hint of shrimp paste, together all these ingredients make a wonderful tasty dish that goes so perfectly well with a bowl of steaming hot rice.

You have the option of using pork shoulder or pork belly, but I prefer pork belly pan-fried, because I want it to be a little fat but not too fat. Pan frying it would render out the oil from the fats prior to simmering it with the coconut milk. Sliced pork belly is faster to cook then the pork shoulder too.


  • 500g Sliced Belly
  • 50g minced onion
  • 1 whole minced garlic
  • 8 bird eye chili or 1 red long chili (if you cannot take the heat)
  • 330g coconut milk
  • 150g coconut cream
  • 220g water
  • 20g shrimp paste (can be bought at Fairprice, international section : Philippine products
  • fish sauce to taste


  • Pan fry the pork belly without adding oil. The oil rendered out from the fat is sufficient enough to fry it. Fry both sides until becomes golden brown. Slice it into smaller pieces. Set aside
  • In heated wok with 2 tablespoon of oil, sauté garlic and onion. Add in chili, followed by the meat. Stir and pour in the water, shrimp paste, coconut milk and cream, Stir until all well combined.
  • Let it simmer until the sauce becomes thicken, add fish sauce to taste
  • Serve with a steaming hot rice
Shrimp paste
Easy and Yummy