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Talong Katsudon 🍆 I took the idea of katsudon and built it around one of my favorite Filipino ingredients, roasted talong. Breaded and fried until crisp, then finished in a sweet-savory katsudon sauce with onions and egg, all served over rice. Most of the flavors here are Japanese, but that charred talong makes all the difference. It brings that smoky, familiar taste that instantly feels Filipino and keeps the dish grounded. Crispy, saucy, and comforting in the best way. Tag someone who’d be down to try this mashup!
1.54M
78.7K
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8mo ago
arionzmarin
Talong Katsudon 🍆 I took the idea of katsudon and built it around one of my favorite Filipino ingredients, roasted talong. Breaded and fried until crisp, then finished in a sweet-savory katsudon sauce with onions and egg, all served over rice. Most of the flavors here are Japanese, but that charred talong makes all the difference. It brings that smoky, familiar taste that instantly feels Filipino and keeps the dish grounded. Crispy, saucy, and comforting in the best way. Tag someone who’d be down to try this mashup!
Searching for an easy summer recipe to satisfy your sweet tooth? Try this vibrant Ube French Toast recipe! 🍞💜 This Ube French Toast adds a delightful Filipino twist to a classic breakfast recipe. Dipped in an egg mixture and pan-fried, it's crispy on the outside and soft on the inside. 😋✨ One bite and you’ll completely understand the ube hype! 💜 Save this recipe and dive right into the sweet, earthy flavor of ube. #LGKitchen #LifesGoodKitchen #Repost @arionzmarin
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arionzmarin
Searching for an easy summer recipe to satisfy your sweet tooth? Try this vibrant Ube French Toast recipe! 🍞💜 This Ube French Toast adds a delightful Filipino twist to a classic breakfast recipe. Dipped in an egg mixture and pan-fried, it's crispy on the outside and soft on the inside. 😋✨ One bite and you’ll completely understand the ube hype! 💜 Save this recipe and dive right into the sweet, earthy flavor of ube. #LGKitchen #LifesGoodKitchen #Repost @arionzmarin
Spanish turon + lumpia wrapper = crispy experiment with @arionzmarin #food #foodlovers #foodlover #foodieph #foodie #filipino #cooking #delicious #yummy #instafood #foodvlogger #foodblog #mukbang #eating #foodieph #foodblogger #instagood #foodtrip #abimarquez #lumpiaqueen
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11mo ago
arionzmarin
Spanish turon + lumpia wrapper = crispy experiment with @arionzmarin #food #foodlovers #foodlover #foodieph #foodie #filipino #cooking #delicious #yummy #instafood #foodvlogger #foodblog #mukbang #eating #foodieph #foodblogger #instagood #foodtrip #abimarquez #lumpiaqueen
What if we turned Ilocos Empanada…. into a Taco? 🌮🔥 What I really love about this version is the fresh elements. Since it’s open face, you can actually play around with the toppings a bit more. I didn’t change much, just swapped the usual cooked papaya for atchara so you get that sharp, pickled bite. Everything else stays pretty true to the original, except for the raw onions and coriander to brighten it up. The shell is still my favorite part. Super crispy, holds its shape, and gives that signature crunch that makes Ilocos empanada so special. And of course, the longganisa is the real flavor bomb here. Garlicky, savory, and bold. Same soul, just fresher and a little more fun.
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arionzmarin
What if we turned Ilocos Empanada…. into a Taco? 🌮🔥 What I really love about this version is the fresh elements. Since it’s open face, you can actually play around with the toppings a bit more. I didn’t change much, just swapped the usual cooked papaya for atchara so you get that sharp, pickled bite. Everything else stays pretty true to the original, except for the raw onions and coriander to brighten it up. The shell is still my favorite part. Super crispy, holds its shape, and gives that signature crunch that makes Ilocos empanada so special. And of course, the longganisa is the real flavor bomb here. Garlicky, savory, and bold. Same soul, just fresher and a little more fun.
Waterless chicken tinola 🍲🍎 I saw this viral chicken soup going around where you cook a whole chicken with fruits and vegetables, no water added, and I had to try it with tinola. I barely changed anything from the classic tinola, I just added apples and cabbage to help build the broth, and it honestly works. I did go the extra step of removing the aromatics for a cleaner soup, but you can definitely keep them in. The apples add a subtle, rounded sweetness that balances really well with the ginger and chicken, without overpowering the dish. It still tastes like tinola, just with a deeper, more layered broth. Would you try this version? Tag someone who loves tinola! INGREDIENTS: Ginger 2–3 Fuji apples 1 cabbage 1 whole chicken 2 large onions 1 sayote Fish sauce to taste Malunggay INSTRUCTIONS: 1️⃣ Add the chicken, ginger, apples, cabbage, and onions to a pot. Cover and simmer on low for 1–1½ hours, no water added. Let the natural juices create the broth. 2️⃣ Add the sayote and cook for another 10 minutes, until fork-tender. 3️⃣ Season with fish sauce to taste. 4️⃣ Remove the chicken and cut into serving portions. 5️⃣ Optional: Strain out the aromatics for a cleaner broth, then add the sayote back in. 6️⃣ Add malunggay to the hot broth, plate, and enjoy.
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8mo ago
arionzmarin
Waterless chicken tinola 🍲🍎 I saw this viral chicken soup going around where you cook a whole chicken with fruits and vegetables, no water added, and I had to try it with tinola. I barely changed anything from the classic tinola, I just added apples and cabbage to help build the broth, and it honestly works. I did go the extra step of removing the aromatics for a cleaner soup, but you can definitely keep them in. The apples add a subtle, rounded sweetness that balances really well with the ginger and chicken, without overpowering the dish. It still tastes like tinola, just with a deeper, more layered broth. Would you try this version? Tag someone who loves tinola! INGREDIENTS: Ginger 2–3 Fuji apples 1 cabbage 1 whole chicken 2 large onions 1 sayote Fish sauce to taste Malunggay INSTRUCTIONS: 1️⃣ Add the chicken, ginger, apples, cabbage, and onions to a pot. Cover and simmer on low for 1–1½ hours, no water added. Let the natural juices create the broth. 2️⃣ Add the sayote and cook for another 10 minutes, until fork-tender. 3️⃣ Season with fish sauce to taste. 4️⃣ Remove the chicken and cut into serving portions. 5️⃣ Optional: Strain out the aromatics for a cleaner broth, then add the sayote back in. 6️⃣ Add malunggay to the hot broth, plate, and enjoy.
Shawarma rice but leveled up 🔥🍖🍚 I’ve been seeing that viral kebab trick everywhere, so I had to give it a go. And it’s a game changer. Normally, local shawarma rice uses ground beef sautéed with spices until aromatic. It’s good, but this method takes it further. Flattening the beef between parchment until it’s paper thin, rolling it up tight, and cooking it creates those thin, charred, smoky pieces you’d find in kebab shops around the world. It ends up richer, more spiced, and way closer to an authentic kebab experience. And look… I’m Filipino. Of course I had to serve it over rice. Turmeric rice, fresh salad, garlic sauce, and that crisp beef on top? Perfection 👌 Who’s trying this next? 🔥 INGREDIENTS: Beef Shawarma/Kebab -300–400g ground beef -2 tbsp cumin -1 tbsp yogurt -1 tbsp beef tallow or butter -1 tsp smoked paprika -½ tsp black pepper -1 tsp salt Turmeric Rice -1 cup jasmine rice -½ small onion, minced -3–4 cloves garlic, minced -1 tsp turmeric powder -1¾ cups chicken stock -1 tbsp oil or butter -Salt to taste Salad -1 onion, thinly sliced -1–2 tomatoes, diced -Parsley, chopped -1 tbsp extra virgin olive oil -½ tsp sumac -Salt & pepper Garlic Sauce -½ cup yogurt -¼ cup mayonnaise -2 cloves raw garlic, grated -1 tbsp roasted garlic, minced -Lemon juice -1½ tbsp extra virgin olive oil -Salt & pepper Extras -Shredded cabbage -Sliced cucumber INSTRUCTIONS: 1️⃣ To make turmeric rice, sauté garlic & onion, add turmeric, rice, and chicken stock. Cook until fluffy. 2️⃣ Mix the beef with cumin, yogurt, tallow/butter, paprika, pepper, and salt. 3️⃣ Roll thin between parchment, remove the top sheet, roll into a log, and bake at 180°C for 7–8 mins. Tear the meat. 4️⃣ Make salad (onion, tomato, parsley, EVOO, sumac). 5️⃣ Make garlic sauce (yogurt, mayo, garlics, lemon, EVOO). 6️⃣ Assemble your bowl and enjoy! #kebab #shawarma #viraldonerkebab #donerkebab
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arionzmarin
Shawarma rice but leveled up 🔥🍖🍚 I’ve been seeing that viral kebab trick everywhere, so I had to give it a go. And it’s a game changer. Normally, local shawarma rice uses ground beef sautéed with spices until aromatic. It’s good, but this method takes it further. Flattening the beef between parchment until it’s paper thin, rolling it up tight, and cooking it creates those thin, charred, smoky pieces you’d find in kebab shops around the world. It ends up richer, more spiced, and way closer to an authentic kebab experience. And look… I’m Filipino. Of course I had to serve it over rice. Turmeric rice, fresh salad, garlic sauce, and that crisp beef on top? Perfection 👌 Who’s trying this next? 🔥 INGREDIENTS: Beef Shawarma/Kebab -300–400g ground beef -2 tbsp cumin -1 tbsp yogurt -1 tbsp beef tallow or butter -1 tsp smoked paprika -½ tsp black pepper -1 tsp salt Turmeric Rice -1 cup jasmine rice -½ small onion, minced -3–4 cloves garlic, minced -1 tsp turmeric powder -1¾ cups chicken stock -1 tbsp oil or butter -Salt to taste Salad -1 onion, thinly sliced -1–2 tomatoes, diced -Parsley, chopped -1 tbsp extra virgin olive oil -½ tsp sumac -Salt & pepper Garlic Sauce -½ cup yogurt -¼ cup mayonnaise -2 cloves raw garlic, grated -1 tbsp roasted garlic, minced -Lemon juice -1½ tbsp extra virgin olive oil -Salt & pepper Extras -Shredded cabbage -Sliced cucumber INSTRUCTIONS: 1️⃣ To make turmeric rice, sauté garlic & onion, add turmeric, rice, and chicken stock. Cook until fluffy. 2️⃣ Mix the beef with cumin, yogurt, tallow/butter, paprika, pepper, and salt. 3️⃣ Roll thin between parchment, remove the top sheet, roll into a log, and bake at 180°C for 7–8 mins. Tear the meat. 4️⃣ Make salad (onion, tomato, parsley, EVOO, sumac). 5️⃣ Make garlic sauce (yogurt, mayo, garlics, lemon, EVOO). 6️⃣ Assemble your bowl and enjoy! #kebab #shawarma #viraldonerkebab #donerkebab
Tortang Bistek 🥩🔥 I recently learned about meat jun, a Korean dish that became a local favorite in Hawaii. Beef dipped in flour & egg, then pan-fried until golden, tender inside with crisp edges. Instead of copying the flavors of meat jun, I took the same technique of dipping it in egg, but marinated the meat the bistek way. So you still get those familiar calamansi and soy flavors, just in a different form. Served over rice with onions, it all comes together in a really satisfying way. Tag someone who would absolutely devour this! 👀
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arionzmarin
Tortang Bistek 🥩🔥 I recently learned about meat jun, a Korean dish that became a local favorite in Hawaii. Beef dipped in flour & egg, then pan-fried until golden, tender inside with crisp edges. Instead of copying the flavors of meat jun, I took the same technique of dipping it in egg, but marinated the meat the bistek way. So you still get those familiar calamansi and soy flavors, just in a different form. Served over rice with onions, it all comes together in a really satisfying way. Tag someone who would absolutely devour this! 👀
This might be one of the best Filipino dishes for batch cooking. 🌮 Kaldereta is one of those stews that just keeps getting better over time. The flavors deepen, the beef gets even richer, and honestly, it makes life a lot easier when you already have good food waiting for you at home. Lately, I’ve been trying to cook a little smarter too. One big cook session means less time at the stove throughout the week, a little less energy used, and way less food waste. Then when you’re tired of eating it with rice, you can turn it into something fun like these Kaldereta Tacos inspired by birria tacos. Rich, beefy kaldereta, crispy tortillas, melted cheese, and all that deep stew flavor in every bite.  I made this using tools from @SMHome. Having the right setup at home just makes cooking feel so much easier and more intentional. Tag someone who would love this! 👇 #ForAllThingsHome #RediscoverSMHome
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arionzmarin
This might be one of the best Filipino dishes for batch cooking. 🌮 Kaldereta is one of those stews that just keeps getting better over time. The flavors deepen, the beef gets even richer, and honestly, it makes life a lot easier when you already have good food waiting for you at home. Lately, I’ve been trying to cook a little smarter too. One big cook session means less time at the stove throughout the week, a little less energy used, and way less food waste. Then when you’re tired of eating it with rice, you can turn it into something fun like these Kaldereta Tacos inspired by birria tacos. Rich, beefy kaldereta, crispy tortillas, melted cheese, and all that deep stew flavor in every bite.  I made this using tools from @SMHome. Having the right setup at home just makes cooking feel so much easier and more intentional. Tag someone who would love this! 👇 #ForAllThingsHome #RediscoverSMHome
When you’re in France… you have to cook duck. 🇫🇷✨ While staying in a castle here, I wanted to make something that blended where I am with where I’m from. So I took inspiration from the French classic Duck à l’Orange… but added a Filipino twist. 🦆🍊 Instead of the typical orange sauce, I brightened it up with the flavors of inasal. Since I couldn’t find calamansi, I substituted it with lime and added lemongrass, and a touch of soy, paired with French technique. Still familiar, still comforting, and a little fancy. 🇵🇭🇫🇷
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arionzmarin
When you’re in France… you have to cook duck. 🇫🇷✨ While staying in a castle here, I wanted to make something that blended where I am with where I’m from. So I took inspiration from the French classic Duck à l’Orange… but added a Filipino twist. 🦆🍊 Instead of the typical orange sauce, I brightened it up with the flavors of inasal. Since I couldn’t find calamansi, I substituted it with lime and added lemongrass, and a touch of soy, paired with French technique. Still familiar, still comforting, and a little fancy. 🇵🇭🇫🇷
Chicken adobo… but make it crispy karaage. 🔥 I’ve been wanting to try a Japanese-style twist on this classic Filipino dish. There’s something about that crunchy, savory chicken that pairs so well with the citrusy kick of Lemon-Dou. The drink cuts through the richness of the karaage in all the right ways. Since my friends were coming over, I made a small Japanese-Filipino spread: salmon sisig, udon palabok, with the karaage right in the center. Good bites, good drinks, good company. Made better with Lemon-Dou. 🍋 #MasterALemonDou #LemonDouPH #DrinkResponsibly #Ad Drink Responsibly. Strictly for ages 18 and above. ASC Ref. Code C0079P121625L
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arionzmarin
Chicken adobo… but make it crispy karaage. 🔥 I’ve been wanting to try a Japanese-style twist on this classic Filipino dish. There’s something about that crunchy, savory chicken that pairs so well with the citrusy kick of Lemon-Dou. The drink cuts through the richness of the karaage in all the right ways. Since my friends were coming over, I made a small Japanese-Filipino spread: salmon sisig, udon palabok, with the karaage right in the center. Good bites, good drinks, good company. Made better with Lemon-Dou. 🍋 #MasterALemonDou #LemonDouPH #DrinkResponsibly #Ad Drink Responsibly. Strictly for ages 18 and above. ASC Ref. Code C0079P121625L
Seafood SuTuKil 🍚🐟🔥🍋 Got together with @jujumaoeats and @j.p.omega and the team from @abli.cebu for a little cooking jam inspired by SuTuKil. We ended up making a chazuke with a rich eel and fish broth poured over sticky rice, topped with grilled eel humba. On the side was a parrot fish kinilaw cured in a citrus salt mix with kamias, finished with crispy shoestring gabi. A little Filipino, a little Japanese, and a lot of good food (+ the best vibes!!!) Thanks to @abli.cebu for sharing your kitchen with us 🫶
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arionzmarin
Seafood SuTuKil 🍚🐟🔥🍋 Got together with @jujumaoeats and @j.p.omega and the team from @abli.cebu for a little cooking jam inspired by SuTuKil. We ended up making a chazuke with a rich eel and fish broth poured over sticky rice, topped with grilled eel humba. On the side was a parrot fish kinilaw cured in a citrus salt mix with kamias, finished with crispy shoestring gabi. A little Filipino, a little Japanese, and a lot of good food (+ the best vibes!!!) Thanks to @abli.cebu for sharing your kitchen with us 🫶
Steak Inasal 🔥🥩 Smoky, salty crust on the outside, juicy center inside, and that fat cap that just melts like butter. The beef is deeply flavorful and you can immediately taste the quality. This picanha from @lacarne.ph delivers exactly what premium meat should. Rich, tender, and full of character. Finished with an inasal chimichurri inspired by Bacolod. Bright lemongrass, calamansi, and that punchy balance to cut through the richness. Premium beef deserves bold flavors. 🔥🔥🔥 Tag a carnivore!
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7mo ago
arionzmarin
Steak Inasal 🔥🥩 Smoky, salty crust on the outside, juicy center inside, and that fat cap that just melts like butter. The beef is deeply flavorful and you can immediately taste the quality. This picanha from @lacarne.ph delivers exactly what premium meat should. Rich, tender, and full of character. Finished with an inasal chimichurri inspired by Bacolod. Bright lemongrass, calamansi, and that punchy balance to cut through the richness. Premium beef deserves bold flavors. 🔥🔥🔥 Tag a carnivore!
Sweet mango, salty bagoong, and creamy coconut. 🥭 A familiar Filipino combo, just seen in a new way. That’s the kind of discovery you’ll find at IFEX Philippines. From flavors to the people and products behind them, there’s always something new to explore. See you at IFEX Philippines, May 21 to 23 at the World Trade Center. 👋 #IFEXPhilippines2026 #FOODPhilippines #CITEM
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5mo ago
arionzmarin
Sweet mango, salty bagoong, and creamy coconut. 🥭 A familiar Filipino combo, just seen in a new way. That’s the kind of discovery you’ll find at IFEX Philippines. From flavors to the people and products behind them, there’s always something new to explore. See you at IFEX Philippines, May 21 to 23 at the World Trade Center. 👋 #IFEXPhilippines2026 #FOODPhilippines #CITEM
Tonkatsu Kare-Kare 🍛🐷 What happens when Japanese curry meets Filipino kare-kare? A rich, nutty curry sauce, crispy tonkatsu, fresh vegetables, and bagoong to bring everything together. Definitely one of those dishes that tastes even better than it sounds.
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Tonkatsu Kare-Kare 🍛🐷 What happens when Japanese curry meets Filipino kare-kare? A rich, nutty curry sauce, crispy tonkatsu, fresh vegetables, and bagoong to bring everything together. Definitely one of those dishes that tastes even better than it sounds.
Mala Sinigang 🌶️🥣 At first glance, you wouldn’t even guess this is sinigang. The aroma is all mala. Bold, spicy, and numbing. But once you take a spoonful, the sourness comes through right away. Rich, tangy, and deeply layered. I kept the broth clean and didn’t add milk like you would in a typical malatang hot pot, so the sinigang stays front and center. And cooking all the veggies down hot pot–style just made sense. Sinigang already has so many components, and every bite ends up a little different. It’s spicy, around a 6–7 out of 10, but really enjoyable. Definitely not your usual sinigang, but worth trying if you’re feeling creative. Tag someone who loves spicy food 🔥
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arionzmarin
Mala Sinigang 🌶️🥣 At first glance, you wouldn’t even guess this is sinigang. The aroma is all mala. Bold, spicy, and numbing. But once you take a spoonful, the sourness comes through right away. Rich, tangy, and deeply layered. I kept the broth clean and didn’t add milk like you would in a typical malatang hot pot, so the sinigang stays front and center. And cooking all the veggies down hot pot–style just made sense. Sinigang already has so many components, and every bite ends up a little different. It’s spicy, around a 6–7 out of 10, but really enjoyable. Definitely not your usual sinigang, but worth trying if you’re feeling creative. Tag someone who loves spicy food 🔥
Ube French Toast 💜🍞 A fun take on classic French toast with a Filipino twist. I love the idea of stacking things in layers and this feels a little extra, a little unique, and you get ube in every single bite. Thin slices of bread work best so you can spread the ube in between. Once stacked, it gets soaked in an egg mixture and pan-fried in butter until golden on the outside and soft all the way through. Soft, buttery, packed with ube. Perfect for breakfast, brunch, or even merienda.
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arionzmarin
Ube French Toast 💜🍞 A fun take on classic French toast with a Filipino twist. I love the idea of stacking things in layers and this feels a little extra, a little unique, and you get ube in every single bite. Thin slices of bread work best so you can spread the ube in between. Once stacked, it gets soaked in an egg mixture and pan-fried in butter until golden on the outside and soft all the way through. Soft, buttery, packed with ube. Perfect for breakfast, brunch, or even merienda.
Victoria, Laguna has long been known for its duck farms, so it makes sense that one of its best-known heritage dishes is kinulob na itik. 🦆 This version slowly braises the meat in an adobo-style broth before finishing it with a double fry. 🔥 The result is crisp skin that shatters with every bite, tender meat underneath, and enough flavor to make that final dip in spicy vinegar absolutely necessary. 🤤 WHOLE ADOBONG CRISPY ITIK Ingredients: 1 whole duck (1.5-2kg) 1 whole garlic head, crushed 1 large onion, sliced 2 thumbs ginger, smashed 4 bay leaves 1 tbsp whole peppercorns ½ cup soy sauce ¾ cup cane vinegar 1 tbsp patis 1 tbsp brown sugar 3 cups water Oil for deep frying Procedure: 1. Rub the duck with salt and vinegar, rinse well, then pat completely dry. Trim excess fat if needed and give a light sear. 2. In a large pot or kawali, saute onion, ginger, bay leaves, peppercorns, soy sauce, vinegar, patis, sugar, and water. Simmer duck for 1-2 hours until tender. 3. Remove the duck and pat completely dry. Air-dry under a fan for 1 hour or refrigerate uncovered overnight for crispier skin. 4. Heat oil to 180°C and deep fry the whole duck for 8–15 minutes, spooning hot oil over exposed areas until the skin becomes deep golden and crispy. Rest for 5 minutes, chop into serving pieces and then serve with spicy suka. Serving size: 3 - 4 pax Preparation time: 3 hours Cooking time: 10 minutes
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arionzmarin
Victoria, Laguna has long been known for its duck farms, so it makes sense that one of its best-known heritage dishes is kinulob na itik. 🦆 This version slowly braises the meat in an adobo-style broth before finishing it with a double fry. 🔥 The result is crisp skin that shatters with every bite, tender meat underneath, and enough flavor to make that final dip in spicy vinegar absolutely necessary. 🤤 WHOLE ADOBONG CRISPY ITIK Ingredients: 1 whole duck (1.5-2kg) 1 whole garlic head, crushed 1 large onion, sliced 2 thumbs ginger, smashed 4 bay leaves 1 tbsp whole peppercorns ½ cup soy sauce ¾ cup cane vinegar 1 tbsp patis 1 tbsp brown sugar 3 cups water Oil for deep frying Procedure: 1. Rub the duck with salt and vinegar, rinse well, then pat completely dry. Trim excess fat if needed and give a light sear. 2. In a large pot or kawali, saute onion, ginger, bay leaves, peppercorns, soy sauce, vinegar, patis, sugar, and water. Simmer duck for 1-2 hours until tender. 3. Remove the duck and pat completely dry. Air-dry under a fan for 1 hour or refrigerate uncovered overnight for crispier skin. 4. Heat oil to 180°C and deep fry the whole duck for 8–15 minutes, spooning hot oil over exposed areas until the skin becomes deep golden and crispy. Rest for 5 minutes, chop into serving pieces and then serve with spicy suka. Serving size: 3 - 4 pax Preparation time: 3 hours Cooking time: 10 minutes
Now here’s a combo that just makes sense. 🤔 Cooking gyudon is actually really similar to bistek. Onions, beef, simmering in a savory sauce. The main difference is really the cut of meat and the extra acidity from calamansi. You still get all the bistek flavors you love, but this time the beef is actually tender. My usual issue with bistek is the texture… I love the flavor, but most of the time, it ends up dry and tough. 😩 The trick is to use a good cut of beef, preferably with some fat. Using a yakiniku or shabu-shabu cut is perfect for this. The fat melts down fast, so the beef stays juicy and soft. 🥩 I also added a bit of mirin and dashi to give a subtle sweetness and smokiness you’d normally get from Japanese dishes. Still very Filipino in flavor, but with Japanese-style presentation. Tag someone who’d devour this. 🍚🥩🔥
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arionzmarin
Now here’s a combo that just makes sense. 🤔 Cooking gyudon is actually really similar to bistek. Onions, beef, simmering in a savory sauce. The main difference is really the cut of meat and the extra acidity from calamansi. You still get all the bistek flavors you love, but this time the beef is actually tender. My usual issue with bistek is the texture… I love the flavor, but most of the time, it ends up dry and tough. 😩 The trick is to use a good cut of beef, preferably with some fat. Using a yakiniku or shabu-shabu cut is perfect for this. The fat melts down fast, so the beef stays juicy and soft. 🥩 I also added a bit of mirin and dashi to give a subtle sweetness and smokiness you’d normally get from Japanese dishes. Still very Filipino in flavor, but with Japanese-style presentation. Tag someone who’d devour this. 🍚🥩🔥
Beef Pares Sotanghon 🍜 It’s got everything you love. That sweet, savory broth… the slow-cooked beef… the aroma of soy, garlic, and star anise… just in a lighter, slurpable form. 😮‍💨 And that’s where Good Life Premium Vermicelli comes in. Made from premium potato starch, it’s smooth, glossy, and perfectly firm, soaking up the broth beautifully while keeping its bite. It’s beef pares, reimagined. Simple, rich, and full of flavor in every bite. 🍲 Now it’s your turn! Share your version of this dish and show us how you #TasteTheGoodLife with #GoodLife. Available on Shopee, Lazada, and Ace Market 🛒 INGREDIENTS: Beef & Broth - 1 kg beef brisket or shank, cut into large cubes - 2 tbsp oil - 1 large onion, sliced - Whites of 2-3 spring onions (keep whole) - 6 cloves garlic, minced - 1 knob ginger, sliced - 1 tbsp dark soy sauce - 3 tbsp Good Life Oyster Sauce - 2 tbsp muscovado sugar - 1 tbsp rice wine or Shaoxing wine (optional) - 4 pcs star anise - 1 cinnamon stick - 1 bay leaf - 1 tsp black peppercorns - 1 small piece dried orange peel (or fresh zest strip) - 1 tbsp sibot (optional, for depth) - 4-5 cups beef broth or water - 1 tbsp fish sauce (to taste) Optional: Add beef tendon for that chewy texture and richness. Noodles & Garnish - 250g Good Life Premium Vermicelli - Green onions, sliced - Fried garlic - Cilantro leaves - Chili oil (optional but recommended) INSTRUCTIONS: - Heat oil and sear the beef until browned on all sides. Set aside. - Sauté garlic, green onion, and ginger. Add muscovado sugar and let it melt and caramelize. Return the beef and coat it in the caramel. - Pour in soy sauce, oyster sauce, and rice wine. Add bay leaf, star anise, cinnamon, orange peel, peppercorns, and sibot. - Add tendon (if using), pour in beef broth, bring to a boil, then simmer 1.5–2 hours (or pressure cook 30–40 min) until tender. Season with fish sauce. - Cook Good Life Vermicelli until clear, glossy, and firm. Drain. - Assemble your bowl, and top with fried garlic, green onions, cilantro, and chili oil.
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10mo ago
arionzmarin
Beef Pares Sotanghon 🍜 It’s got everything you love. That sweet, savory broth… the slow-cooked beef… the aroma of soy, garlic, and star anise… just in a lighter, slurpable form. 😮‍💨 And that’s where Good Life Premium Vermicelli comes in. Made from premium potato starch, it’s smooth, glossy, and perfectly firm, soaking up the broth beautifully while keeping its bite. It’s beef pares, reimagined. Simple, rich, and full of flavor in every bite. 🍲 Now it’s your turn! Share your version of this dish and show us how you #TasteTheGoodLife with #GoodLife. Available on Shopee, Lazada, and Ace Market 🛒 INGREDIENTS: Beef & Broth - 1 kg beef brisket or shank, cut into large cubes - 2 tbsp oil - 1 large onion, sliced - Whites of 2-3 spring onions (keep whole) - 6 cloves garlic, minced - 1 knob ginger, sliced - 1 tbsp dark soy sauce - 3 tbsp Good Life Oyster Sauce - 2 tbsp muscovado sugar - 1 tbsp rice wine or Shaoxing wine (optional) - 4 pcs star anise - 1 cinnamon stick - 1 bay leaf - 1 tsp black peppercorns - 1 small piece dried orange peel (or fresh zest strip) - 1 tbsp sibot (optional, for depth) - 4-5 cups beef broth or water - 1 tbsp fish sauce (to taste) Optional: Add beef tendon for that chewy texture and richness. Noodles & Garnish - 250g Good Life Premium Vermicelli - Green onions, sliced - Fried garlic - Cilantro leaves - Chili oil (optional but recommended) INSTRUCTIONS: - Heat oil and sear the beef until browned on all sides. Set aside. - Sauté garlic, green onion, and ginger. Add muscovado sugar and let it melt and caramelize. Return the beef and coat it in the caramel. - Pour in soy sauce, oyster sauce, and rice wine. Add bay leaf, star anise, cinnamon, orange peel, peppercorns, and sibot. - Add tendon (if using), pour in beef broth, bring to a boil, then simmer 1.5–2 hours (or pressure cook 30–40 min) until tender. Season with fish sauce. - Cook Good Life Vermicelli until clear, glossy, and firm. Drain. - Assemble your bowl, and top with fried garlic, green onions, cilantro, and chili oil.
Bicol Express Pie 🥧🌶️🤯 Made this with @nikamirandaa of @makalipie and this honestly tastes even better than we expected. The filling almost tastes like a curry pie. Creamy, spicy, buttery, rich, and soooo addicting. Might need to turn more Filipino dishes into pies now 👀 Let us know what we should try next!!
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4mo ago
arionzmarin
Bicol Express Pie 🥧🌶️🤯 Made this with @nikamirandaa of @makalipie and this honestly tastes even better than we expected. The filling almost tastes like a curry pie. Creamy, spicy, buttery, rich, and soooo addicting. Might need to turn more Filipino dishes into pies now 👀 Let us know what we should try next!!

Arion Marin | Food Content Creator (@arionzmarin) Instagram Stats & Analytics

Arion Marin | Food Content Creator (@arionzmarin) has 64.7K Instagram followers with a 3.81% engagement rate over the past 12 months. Across 82.0 posts, Arion Marin | Food Content Creator received 374K total likes and 9.98M impressions, averaging 4.56K likes per post. This page tracks Arion Marin | Food Content Creator's performance metrics, top content, and engagement trends — updated daily. To benchmark @arionzmarin against other accounts, use Socialpruf's Instagram competitor analysis tool.

Arion Marin | Food Content Creator (@arionzmarin) Instagram Analytics FAQ

How many Instagram followers does Arion Marin | Food Content Creator have?+
Arion Marin | Food Content Creator (@arionzmarin) has 64.7K Instagram followers as of October 2026.
What is Arion Marin | Food Content Creator's Instagram engagement rate?+
Arion Marin | Food Content Creator's Instagram engagement rate is 3.81% over the last 12 months, based on 82.0 posts.
How many likes does Arion Marin | Food Content Creator get on Instagram?+
Arion Marin | Food Content Creator received 374K total likes across 82.0 posts in the last 12 months, averaging 4.56K likes per post.
How many Instagram impressions does Arion Marin | Food Content Creator get?+
Arion Marin | Food Content Creator's Instagram content generated 9.98M total impressions over the last 12 months.
Can I compare Arion Marin | Food Content Creator with other Instagram accounts?+
Yes. Add @arionzmarin to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.