EASY

Dinner
Recipes

by: Lalaine Manalo of KawalingPinoy.com

 Welcome!
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I'm excited to connect with you and can't wait to send
more tasty meal ideas to your inbox.
I hope you enjoy this free e-cookbook filled with easy dinner recipes.
Happy cooking!

Make a Recipe?
Be sure to tag me on Instagram @KawalingPinoy
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 table of contents
1. Pineapple Pork Ribs page 3

2. Spareribs Macao-style Asado page 4

3. Baked Salmon with Sweet-Chili Mayo page 6

4. Shrimp in Oyster Sauce page 7

5. Picadillo Soup page 8

6. Chicken Menudo page 10

7. Chicken Kare-Kare page 11

8. Escabeche Lapu Lapu page 12

9. Beef and Baby Corn Stir-fry page 14

10. Grilled Shrimp Mango Avocado Salad page 15

Easy Dinner Recipes by KawalingPinoy.com

 SERVES: 4

Pineapple Pork Ribs

Looking for a zesty dinner recipe? These tasty pineapple pork
ribs are sweet, tangy, and sure to be a hit with the whole
family. Delicious with steamed rice!

Prep Time: 15 Minutes Total Time: 2 hours 15 minutes Calories: 573kcal

Ingredients Instructions
2 tablespoons canola oil 1. In a pot over medium heat, heat oil. Add potatoes and
1 large potato, peeled and cut into chunks
cook, stirring occasionally, until lightly browned. Remove
1 onion, peeled and chopped
2 cloves garlic, peeled and minced from pot and drain on paper towels.
1 thumb-size ginger, peeled and chopped 2. Add onions, garlic, and ginger and cook until softened.
2 pounds baby back ribs, cut into serving
3. Add baby back ribs and cook, turning occasionally, until
portions
1 cup pineapple juice lightly browned.

1/4 cup soy sauce 4. Add pineapple juice, soy sauce, pineapple tidbits, and
1 cup pineapple tidbits
water. Bring to a boil, skimming scum that floats on top.
2 cups water
2 tablespoons raisins 5. Lower heat, cover, and cook for about 1 11/2 to 2 hours

salt and pepper to taste or until meat is fork-tender, adding more water in 1/2

cup increments as needed.

6. When the meat is tender, add potatoes and raisins.

continue to cook until potatoes are tender.

7. Season with salt and pepper to taste. Serve hot.

As the packing liquid will be added to the marinade, use

pineapple chunks canned in juice and not heavy syrup
lest the dish turns overly sweet.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Pork Spareribs Macao-style Asado

Pork Spareribs Macao-style Asado with sweet and savory flavors you’ll love with steamed rice. This
Chinese-style pork dish is easy to make in one pot and is sure to be a family favorite!

Prep Time: 10 Minutes Total Time: 1 hour Calories: 737kcal

Ingredients
1 tablespoon canola oil

2 pounds pork spare ribs, cut into 2-inch pieces

4 cloves garlic, peeled and minced

1 cup water

1/2 cup soy sauce

4 pieces star anise

2 bay leaves

1/4 cup brown sugar

salt and pepper to taste

Have the butcher cut through the bones to make

slicing the spare ribs into 2-inch pieces easier.

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Easy Dinner Recipes by KawalingPinoy.com
 Instructions

1. In a pot over medium heat, heat oil. Add potatoes and cook, stirring occasionally, until lightly
browned. Remove from pot and drain on paper towels.
2. Add onions, garlic, and ginger and cook until softened.
3. Add baby back ribs and cook, turning occasionally, until lightly browned.

4. Add pineapple juice, soy sauce, pineapple tidbits, and water. Bring to a boil, skimming scum that
floats on top.
5. Lower heat, cover, and cook for about 1 11/2 to 2 hours or until meat is fork-tender, adding more
water in 1/2 cup increments as needed.
6. When the meat is tender, add potatoes and raisins. continue to cook until potatoes are tender.
7. Season with salt and pepper to taste. Serve hot.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Baked Salmon with Sweet Chili-Mayo Topping

Baked Salmon with Sweet Chili-Mayo Topping is moist and tasty with a creamy and cheesy crust. Easy to
make with a short list of ingredients and in under 30 minutes, it’s perfect for weeknight dinners yet fancy
enough for special parties

Prep Time: 10 Minutes Total Time: 30 minutes Calories: 469kcal

Ingredients
4 (4 ounces each) salmon fillets
salt and pepper to taste
1/2 cup mayonnaise
1 tablespoon sweet chili sauce
1/4 cup cheddar cheese, shredded

Instructions
1. Season salmon with salt and pepper to taste. Arrange

in a single layer on a foil-lined baking sheet.

2. In a small bowl, combine mayonnaise, sweet chili
sauce, and cheese. Spoon mixture over salmon and
spread to fully coat.
3. In a 375 F oven, bake for about 10 to 15 minutes, or
until topping slightly browns and fish flakes easily
with a fork.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Shrimp with Oyster Sauce

This Shrimp with Oyster Sauce recipe is super easy to make
and so flavorful. Plump shrimp are cooked in a sweet and
savory sauce for finger-licking goodness. Perfect with
steamed rice!

Prep Time: 10 Minutes Total Time: 25 minutes Calories: 155kcal

Ingredients Instructions
1 pound large shrimp, shell and head on 1. Using scissors, trim shrimp of tendrils. Wash and drain
1 tablespoon canola oil very well.
1 onion, peeled and sliced thinly 2. In a pan over medium heat, heat oil. Add onions and garlic
4 cloves garlic, peeled and minced
and cook until softened.
1 teaspoon fish sauce
3. Add fish sauce and cook, stirring regularly, for about 1 to 2
1/2 cup tomato sauce
minutes.
2 tablespoons oyster sauce
4. Add tomato sauce and allow to simmer until reduced and
salt to taste
thickened.
5. Add shrimp and continue to cook, stirring to combine, until
coated with tomato sauce and color has turned pink.
6. Add oyster sauce and continue to cook for about 3 to 5
minutes or until shrimp are cooked and sauce clings to
shrimps.
7. Season with salt to taste. Serve hot.

Drain the shrimp well before cooking or you’ll end up

with way more liquid. This is a sort of “dry” dish with the
sauce mostly clinging onto the shrimp.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Picadillo Soup
Picadillo Soup with tender beef and chayote in a flavorful tomato broth is delicious on its own or with
steamed rice. Hearty and tasty, it’s the ultimate comfort food!

Prep Time: 15 Minutes Total Time: 2 hours 15 mins Calories: 351kcal

Ingredients
1 tablespoon canola oil

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

2 pounds chuck roast, cut into 1 inch cubes

1 tablespoon fish sauce

2 large tomatoes, chopped

3 cups water

2 pieces chayote, peeled and cut into 1-inch cubes

salt and pepper to taste

Cutting the meat into smaller pieces and adding other

ingredients such as vegetables is a delicious way to extend
portions. Two pounds of meat, two reasonably-sized chayotes,
and a tasty broth will comfortably feed a family of four with
leftovers to spare.

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Easy Dinner Recipes by KawalingPinoy.com
 Instructions

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

2. Add beef and cook, stirring occasionally, until no longer pink.

3. Add fish sauce and continue to cook for about 1 to 2 minutes.

4. Add tomatoes and cook until softened and begins to release juice.

5. Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or

until tender.

6. Add chayote and cook for about 7 to 10 minutes or until tender.

7. Season with salt and pepper to taste. Serve hot.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 6

Chicken Menudo
Try this Chicken Menudo for dinner tonight! Loaded with
chicken, hot dogs, potatoes, carrots, bell peppers in a
flavorful tomato gravy, this hearty stew is sure to be a family
favorite!

Prep Time: 10 Minutes Total Time: 25 minutes Calories: 155kcal

Ingredients Instructions
1. In a wide pan over medium heat, heat 1 tablespoon of the oil. Add
2 tablespoons canola oil
1/2 red bell pepper, cored, seeded and cut bell peppers and cook for about 30 seconds or until tender yet
into cubes crisp. With a slotted spoon, remove from pan and drain on paper
1/2 green bell pepper, cored, seeded and cut
towels.
into cubes
2. Add hot dogs and cook for about 1 to 2 minutes or until lightly
4 hot dogs, sliced thinly on a bias
1 onion, peeled and chopped browned. With a slotted spoon, remove from pan and drain on

4 cloves garlic, peeled and minced paper towels.

3 pounds boneless, skinless chicken thigh 3. In the pan, heat the remaining 1 tablespoon of oil. Add onions and
meat, cut into 1-inch cubes
garlic and cook until softened.
2 tablespoons soy sauce
4. Add chicken and cook until lightly browned.
1/2 cup pineapple juice
1 can (14.5 ounces) diced tomatoes 5. Add soy sauce and cook for about 1 minute.

1/4 cup tomato paste 6. Add pineapple juice and cook for about 1 to 2 minutes.
1 cup water 7. Add diced tomatoes, tomato paste, and water. Stir to combine and
salt and pepper to taste
bring to a boil.
2 large potatoes, peeled and cut into cubes
8. Season with salt and pepper to taste. Lower heat, cover, and cook
2 large carrots, peeled and cut into cubes
2 tablespoons raisins for about 20 to 25 minutes or until chicken is tender and sauce is
reduced.
9. Add potatoes, carrots, and raisins and cook for about 6 to 8
minutes or until tender.
I use boneless, skinless chicken thigh or leg meat for ease
of prep. Chicken breast works, too, but tends to cook and
10. Add bell peppers and hot dogs and cook until heated through.
dry out faster so adjust cook time accordingly Season with additional salt and pepper, if needed. Serve hot.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 6

Chicken Kare-Kare
Chicken Kare-Kare with juicy chicken, tender vegetables, and
a flavorful peanut sauce, it's hearty, tasty, and perfect with
steamed rice

Prep Time: 15 Minutes Total Time: 45 minutes Calories: 545kcal

Ingredients Instructions
2 tablespoons rice flour 1. In a wide pan over medium heat, add rice flour. Cook, stirring
1 tablespoon canola oil regularly, for about 3 to 5 minutes or until lightly golden. Remove
1 onion, peeled and sliced thinly from pan and set aside.
3 cloves garlic, peeled and minced
2. In a pot over medium heat, heat oil.
3 pounds chicken, cut into serving parts
3. Add onions and garlic and cook until softened.
1 tablespoon fish sauce
1 teaspoon annatto powder 4. Add chicken and cook, stirring regularly, until lightly browned.
3 cups water 5. Add fish sauce and cook for another 1 to 2 minutes.
2 large eggplant, cut into chunks 6. In a bowl, combine water and annatto powder. Stir until well-
1/2 bundle long beans, ends trimmed and cut
dispersed and add to pan.
into 3-inch lengths
7. Bring to a boil, skimming scum that may float on top. Lower heat,
1 bundle pechay, ends trimmed and leaves
separated cover, and simmer until chicken is tender.
1/2 cup peanut butter 8. Add eggplant and long beans and cook until tender yet crisp.
salt and pepper to taste 9. Add peanut butter and stir until well blended.
10. In a bowl, combine rice flour and one cup of broth from the pot.
Stir until very smooth and without lumps.
11. Slowly add to the pot, whisking to prevent lumps. Season with
salt and pepper to taste. Continue to simmer until sauce is
slightly thickened.
12. Add pechay and cook for another 2 to 3 minutes or until tender
yet crisp.
13. Serve hot with sautéed shrimp paste on the side.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Escabeche Lapu Lapu

Filipino Escabeche with crisply-fried grouper, pickled bell peppers, shredded papaya, and sweet and sour
sauce. Delicious with steamed rice and perfect for holidays and special occasions.

Prep Time: 15 Minutes Total Time: 45 mins Calories: 520kcal

Ingredients
1 (2 to 3 pounds) whole Lapu-Lapu

salt and pepper to taste

canola oil

1 onion, peeled and sliced thinly

3 cloves garlic, peeled and minced

1 thumb-size ginger, peeled and julienned

1/2 small green papaya, peeled and grated

1 small red bell pepper, seeded and cut into strips

1 small green bell pepper, seeded and cut into strips

1 cup vinegar

1/4 cup sugar

2 tablespoons ketchup

1/4 cup water

1 tablespoons cornstarch

If you prefer less of an acidic and more of a fruity taste,

swap part or all of the vinegar with pineapple juice.
Cook the sauce a little thinner than your desired consistency
as it will continue to thicken as it cools.

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Easy Dinner Recipes by KawalingPinoy.com
 Instructions

1. Clean and gut the fish. Season with salt and pepper

to taste.

2. In a wide pan over medium heat, heat about 2-inch

deep of oil. Add fish and cook, turning once or twice,

until golden, crisp, and cooked through. Remove

from heat and drain on paper towels. Keep warm.

6 6 1 tablespoon
3. In a pan over medium heat, heat about

of oil. Add onions, garlic, and ginger and cook,

stirring occasionally, until softened.

4. Add grated papaya and bell peppers and cook,

stirring regularly, until tender yet crisp. Remove

from pan and keep warm.

5. In a saucepan over medium heat, combine vinegar,

sugar, and ketchup.

6. Season with salt and pepper to taste. Bring to a boil.

7. In a small bowl, combine cornstarch and water. Stir

until smooth. Add to the pan and continue to cook,

whisking continuously, for about 1 to 2 minutes or

until sauce thickens.

8. Place fried fish on a serving platter and garnish with

the vegetable mixture. When ready to serve, pour

sweet and sour sauce on top.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Beef and Baby Corn Stir-fry

Beef Stir-fry with crisp veggies, baby corn, and a savory sauce the
whole family will love. Cooks in one pan and ready in minutes, it's
perfect for busy weeknight dinners!

Prep Time: 15 Minutes Total Time: 30 minutes Calories: 591kcal

Ingredients Instructions
1. In a small bowl, combine beef, 4 tablespoons of the soy sauce,
1 pound beef sirloin, thinly sliced and cut into
1-inch strips and cornstarch. Stir to fully coat meat and let stand for about

6 tablespoons light soy sauce 10 to 15 minutes.

1 tablespoon corn starch 2. In another bowl, combine water, oyster sauce, the remaining 2
1/2 cup water tablespoons soy sauce, Chinese cooking wine, sugar and
1/4 cup oyster sauce pepper. Stir until well blended and set aside.
2 tablespoons Shaoxing wine 3. With hands, gently squeeze meat to extract marinade. Add
1 tablespoon sugar excess liquid into the bowl of oyster sauce mixture (this is
1/4 teaspoon pepper important as the cornstarch from the marinade will thicken the
3 tablespoons canola oil stir-fry sauce).
1/2 red bell pepper, cored, seeded and sliced 4. In a wok or wide pan over high heat, heat 1 tablespoon of the
into thin strips oil. Add bell peppers, baby corn, and water chestnuts and cook
8 baby corn, cut into 1-inch lengths for about 30 seconds.
1/2 cup water chestnuts, drained 5. Add snow peas and cook for another 10 seconds. Remove from
12 snow peas, ends trimmed pan and keep warm.
1 medium onion, peeled and sliced thinly
6. Add 1 tablespoon of oil to the pan. Add beef in a single layer
2 cloves garlic, peeled and minced
and cook for about 3 to 4 minutes per side. Do not overcrowd
the pan, cook beef in batches if needed. Remove from pan and
set aside.
7. Wipe down wok as needed. Add the remaining 1 tablespoon oil.
Add onions and garlic and cook until softened.
8. Add beef and vegetable mixture. Continue to cook, stirring
Cut the beef across the grain for a more tender chew. For
occasionally, for about 2 to 3 minutes or until heated through
easier slicing, freeze the meat for about 15 to 30 minutes
or until slightly firm. and coated with sauce. Serve hot.

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Easy Dinner Recipes by KawalingPinoy.com
 SERVES: 4

Grilled Shrimp Mango Avocado Salad

Grilled Shrimp Mango Avocado Salad is a refreshing medley of flavors you'd love as a side dish or a light
lunch. Chock-full of grilled shrimps, juicy mangoes, creamy avocados, and crisp cucumbers with a tangy
honey lime dressing, it's healthy and delicious.

Prep Time: 15 Minutes Total Time: 20 minutes Calories: 405kcal

Ingredients
1 pound large shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 large mangoes, peeled, pitted and cut into 1-inch cubes
2 large avocados, peeled, pitted and cut into-inch cubes
4 Persian cucumbers, halved lengthwise and
cut into 1-inch cubes
1/2 small red onion, peeled and sliced thinly
For The Honey Lime Dressing
1/4 cup freshly-squeezed lime juice
2 tablespoons honey
1 tablespoon olive oil
salt and pepper to taste

Instructions
1. In a bowl, combine shrimp, salt, garlic powder, and
pepper. Marinate for about 8 to 10 minutes.
2. Over high heat. heat a lightly greased grill pan until very
hot.
3. Add shrimp in a single layer and cook for about 2 to 3
minutes until color begins to change to pink. Turn and
cook for another 2 to 3 minutes.
4. Remove from pan, cover, and chill in the refrigerator
until completely cooled.
5. Meanwhile, combine lime juice, honey, olive oil, and salt
If you’re making the salad ahead for a party, cut open
and pepper to taste. Stir well. and toss in the avocados just before serving to keep from
6. In a large bowl, combine grilled shrimp, mangoes, browning. You can also drizzle them with lemon juice to
avocados, cucumbers, and red onions. retard discoloration.
7. Drizzle honey-lime dressing and gently toss to combine.
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Easy Dinner Recipes by KawalingPinoy.com