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Tey & Yas Kitchen, Wellington (2026)

Kapampangan dishes have cemented their place in Philippine cuisine. As Kapampangan, we take pride in it and do our best to live up to it, perfecting recipes that have been passed down from generation to generation before serving our dishes to our guests. Kapampangan dishes has always been on the list of the best Filipino cuisines. Through the years, it has established a good name and background of

taste, winning the hearts of the most food enthusiasts. Thus, Pampanga, one of the most known provinces in the Philippines has been dubbed as the Culinary Capital in the country. There could be a lot of factors that influence Pampanga to have the best dishes for every local and foreign individual, but the most-believed cause of the creation of Pampanga’s best dishes is the fact that the early cooks in the province were trained by the Spanish colonizers during the colonial period of the country, according to Will Explore Philippines. The tips and techniques were then passed through generations, establishing the image of the dishes in Pampanga.

22/06/2026

Beef soup🍲🍖

Ingredients:

thinly sliced beef sirloin
firm or extra-firm tofu, cut into cubes
fresh bean sprouts
500ml of beef broth
2 cloves garlic (minced)
1 inch ginger (minced)
1-2 small green chilies (finely chopped); optional
1 small onion
1 tablespoon soy sauce
1 teaspoon sesame oil
black pepper
salt
fresh cilantro or parsley
chopped green onions
chili oil

Instructions:

1. Heat a little oil in a pot or wok. Sauté ginger, onion and garlic until fragrant.
2. Add the beef slices and stir-fry until they are lightly browned.
3. Pour in the beef broth. Add soy sauce, sesame oil, salt, and pepper. Stir well.
4. Bring the mixture to a simmer, then reduce heat and let it simmer for about 10-15 minutes, or until the beef is tender.
5. Add the tofu and bean sprouts. Simmer for another 5-10 minutes. Avoid overcooking the bean sprouts; they should still have a slight crunch.
6. Garnish with fresh cilantro or parsley and chopped green onions. Add a drizzle of chili oil for extra spice.
7. Serve with rice or noodles

15/06/2026

Palabok🦐🥬🥚

Ingredients:

palabok noodles cornstarch sticks
water for soaking the noodles
1 Knorr Shrimp Cube
pork belly sliced into small pieces
Mama Sita's palabok sauce
3 ½ cups water
fish sauce
ground black pepper
cooking oil
shrimp deveined, shell and head removed
Napa cabbage sliced into small squares
boiled eggs sliced
chopped scallions

Instructions:

1. Pour 2 to 3 quarts water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions).
2. Meanwhile, pour the water in a cooking pot. Let it boil.
3. Add shrimp on the pot with boiling water. Cook for 1 ½ minutes or until it floats; Remove from the pot and set aside.
4. Put Napa cabbage into the same pot. Boil for 1 minute. Remove and set aside.
5. Put the soaked noodles into a bigger pot using the same broth. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it (this will prevent it from being exposed in air, which can eventually dry the noodles). Set aside.
6. Prepare the Mama Sita's palabok sauce in a bowl and follow the package instructions.
7. Pour oil in a clean cooking pot.
Once the oil gets hot, add the pork. Sauté until light brown.
8. Pour fish sauce into the pot and stir.
9. Pour the Mama Sita's palabok sauce into the pot and knorr shrimp broth cubes. If needed, you can add more water to prevent the sauce from drying out. Cover the pot and continue to cook in medium heat for 15 to 20 minutes or until the pork gets tender.
10. Add the ground black pepper. Stir.
11. Assemble the palabok by placing noodles in a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs. Sprinkle chopped scallions on top.

11/06/2026

GYUDON - Rice with Beef🍚🥩🥢

Ingredients:

1 onion thinly sliced
1 green onions/scallions thinly sliced diagonally
Beef thinly sliced
1/2 cup dashi
2 Tbsp sake/dry white wine
2 Tbsp mirin
3 Tbsp soy sauce
1 Tbsp sugar

1. In a large frying pan (do not turn on the heat yet), add 1/2 cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 3 Tbsp soy sauce, and 1 Tbsp sugar. Mix to combine.
2. Next, add the onion slices and spread them throughout the pan, separating the onion layers.
3. Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
4. Cover the pan with a lid. Now, turn on the heat to medium and start cooking.
5. Skim off the scum and fat from the broth. Turn down the heat to a simmer and continue cooking, covered for 3 to 4 minutes.
6. Sprinkle the green onions on top and cover, cook for another minute.

02/06/2026

Kare-kare🍲

Ingredients:

beef, cut into serving sizes
water
1 banana heart (if it's available in your home country)
large eggplant, ends trimmed and cut into 1-inch thick
1 bundle long beans or green beans (sitaw) cut into 3-inch lengths
1 bundle pechay, ends trimmed and leaves separated
¼ cup rice flour
1 ½ tablespoons annatto powder
¼ cup peanut butter
1 tablespoon oil
1 onion, peeled and sliced thinly
5 cloves garlic, peeled and minced
1 tablespoon fish sauce
salt and pepper to taste
bagoong

How to make Kare-kare

1. Blanch the vegetables in the pot of boiling water one type at a time, remove using a slotted spoon, and set aside.
2. Cook beef. Place in a large pot with enough cold water to cover. Bring to a boil, skimming any scum that accumulates to the top. Lower heat, cover, and simmer, adding more water as needed, until beef are easily pierced with a fork. Drain and reserve broth.
3. Toast rice flour in a dry skillet over medium heat until lightly browned and aromatic.
4. Combine toasted rice flour, annatto powder, and one cup of the reserved broth. Whisk until smooth and well blended.
5. Brown beef. Heat oil in a large pot and saute onions and garlic until softened. Add beef and cook until lightly browned. Add fish sauce.
6. Add the remaining reserved broth and bring to a boil. Add rice flour mixture, whisking well to prevent lumps.
7. Add peanut butter and stir to distribute. Season with salt and pepper to taste. Simmer for about 7 to 10 minutes or until slightly thickened.
8. Add blanched vegetables to the kare kare and cook for 2 minutes.
Serve with steamed rice, bagoong and chilli.

11/05/2026

Beef Nilaga 🍖

1. Place the beef short ribs in a large pot.
2. Add 5 cups of water, whole black peppercorns and 1pc white onion (halves)
3. Bring to a boil.
Tips before boiling the beef short ribs. Soak the beef ribs in cold water for 20 mins. Change the water a few times during this time. This is to draw out the blood from the meat and also to rinse out any bone fragments.
In a large pot of rolling boiling water (enough to fully cover the ribs), boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold water.
4. Add corn, saging saba and potatoes. Simmer until tender.
5. Add Knorr Beef Cubes and stir until dissolved.
6. Add leafy vegetables and cook for 1 minute. Serve hot with rice and your preferred sawsawan.

04/05/2026

Pancit bihon guisado

Heat the wok to medium heat and drizzle some oil.
Sauté the pork belly slices till it's brown.
Add in the chopped garlic cloves and 1/2 onions.
Add in the peeled prawns.
For the vegetables, add in the chopped cabbage, green beans, sliced carrots and stir.
Season with magic sarap, salt and pepper to taste. Mix it well and set aside.

Using the same pan, add 2 cups of water.
Add 1 tablespoon dark soya sauce, 1 tablespoon light soya sauce and 2 tablespoons of oyster sauce.
Add 1 chicken cube and mix well.

Next, add the soaked bihon into the wok till the bihon absorbs the water. Once it absorbs, add the vegetables that were set aside and mix properly.
Served hot with calamansi and chilli.

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