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759K
impressions
41.1M
likes
2.50M
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66.1K
posts
79
engagement
6.25%
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$1.53M
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Ok we tried #picnic
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3mo ago
iankewks
Ok we tried #picnic
One-Pot Chicken Adobo Rice Is this turning into…a series?? So many of you dm’d me for more one-pot stuff and I’ve been working all week on this one. As much as I love the classic adobo, this will likely be my fixation for the next couple months. I honestly wasn’t too into one-pot dishes, but I feel like i’ve been slooowly converted. I’m having a lot of fun developing them —let me know what dish we can one-pot next! The pot i’m using is linked in the recipe instructions + on my amazon storefront! (note that as an amazon associate I earn from qualifying purchases) As always the recipe is live on the blog: https://www.iankewks.com/one-pot-chicken-adobo-rice/ Or just comment “Recipe” and i’ll dm you the full recipe!
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6mo ago
iankewks
One-Pot Chicken Adobo Rice Is this turning into…a series?? So many of you dm’d me for more one-pot stuff and I’ve been working all week on this one. As much as I love the classic adobo, this will likely be my fixation for the next couple months. I honestly wasn’t too into one-pot dishes, but I feel like i’ve been slooowly converted. I’m having a lot of fun developing them —let me know what dish we can one-pot next! The pot i’m using is linked in the recipe instructions + on my amazon storefront! (note that as an amazon associate I earn from qualifying purchases) As always the recipe is live on the blog: https://www.iankewks.com/one-pot-chicken-adobo-rice/ Or just comment “Recipe” and i’ll dm you the full recipe!
One-Pot Butter Mushroom Rice I used a mix of shiitake, oyster, and shimeji (they give a nice chew and texture depending on how large you cut them up). You can also totally add protein in here, like pork belly, chicken, or beef if you’d like too. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-butter-mushroom-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
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5mo ago
iankewks
One-Pot Butter Mushroom Rice I used a mix of shiitake, oyster, and shimeji (they give a nice chew and texture depending on how large you cut them up). You can also totally add protein in here, like pork belly, chicken, or beef if you’d like too. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-butter-mushroom-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
One pot Filipino coconut chicken (inspired by ginataang manok) At some point I knew I wanted to do something coconutty and this was perfect for it 🤝 Two key things for the recipe: don’t skip on the ginger and squeeze fresh lime juice at the end. This one’s fairly fatty and rich, which isn’t so much of an issue with the original recipe (since the rice is kept separate from the sauce), but since the rice absorbs everything, you really need a good amount of ginger and acidity to give it some brightness and lift. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-filipino-coconut-chicken-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
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4mo ago
iankewks
One pot Filipino coconut chicken (inspired by ginataang manok) At some point I knew I wanted to do something coconutty and this was perfect for it 🤝 Two key things for the recipe: don’t skip on the ginger and squeeze fresh lime juice at the end. This one’s fairly fatty and rich, which isn’t so much of an issue with the original recipe (since the rice is kept separate from the sauce), but since the rice absorbs everything, you really need a good amount of ginger and acidity to give it some brightness and lift. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-filipino-coconut-chicken-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
One-Pot Beef Pepper Rice I do also have a recipe up for the fried rice version of this dish that I did a few years ago (which I’ll link in the blog post). This one’s similar in taste, but just a little more convenient if you don’t have cooked rice on hand + if you want a more hands-off approach. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-beef-pepper-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
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4mo ago
iankewks
One-Pot Beef Pepper Rice I do also have a recipe up for the fried rice version of this dish that I did a few years ago (which I’ll link in the blog post). This one’s similar in taste, but just a little more convenient if you don’t have cooked rice on hand + if you want a more hands-off approach. As always, you can find the full recipe here: https://www.iankewks.com/one-pot-beef-pepper-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
One-pot Hainanese chicken rice You can also add star anise or pandan leaf in the rice for extra flavor. I used @hexclad ‘s rice pot for this! As always, the recipe is live on the blog: https://www.iankewks.com/one-pot-hainanese-chicken-rice-recipe/ Or just comment “Recipe” and i’ll dm you the full recipe!
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7mo ago
iankewks
One-pot Hainanese chicken rice You can also add star anise or pandan leaf in the rice for extra flavor. I used @hexclad ‘s rice pot for this! As always, the recipe is live on the blog: https://www.iankewks.com/one-pot-hainanese-chicken-rice-recipe/ Or just comment “Recipe” and i’ll dm you the full recipe!
There are countless ways to make adobo, here’s how I make mine 🙂‍↕️ 
The recipe is live on the blog: https://www.iankewks.com/pork-adobo-adobong-baboy/ Or just comment “Adobo” and I’ll DM you the full recipe (make sure to follow so you receive it!)
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10mo ago
iankewks
There are countless ways to make adobo, here’s how I make mine 🙂‍↕️ 
The recipe is live on the blog: https://www.iankewks.com/pork-adobo-adobong-baboy/ Or just comment “Adobo” and I’ll DM you the full recipe (make sure to follow so you receive it!)
Chicken sotanghon soup 🍜 Sotanghon can also go by the name “Mung Bean Vermicelli Noodles”. They cook fairly quickly in hot liquids so just throw them into the soup in the last 5ish minutes of cooking. 🔥My debut cookbook FILIPINO STYLE is also available for pre-order now! The full recipe is live on the blog: https://www.iankewks.com/chicken-sotanghon-soup-recipe/ (You can screenshot this, then tap the link in your photos to open the recipe directly)
1.16M
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1mo ago
iankewks
Chicken sotanghon soup 🍜 Sotanghon can also go by the name “Mung Bean Vermicelli Noodles”. They cook fairly quickly in hot liquids so just throw them into the soup in the last 5ish minutes of cooking. 🔥My debut cookbook FILIPINO STYLE is also available for pre-order now! The full recipe is live on the blog: https://www.iankewks.com/chicken-sotanghon-soup-recipe/ (You can screenshot this, then tap the link in your photos to open the recipe directly)
Filipino Pantry Talk 6: Asin Tibuok (“Dinosaur Egg” salt) Somewhat smoky and earthy in taste, it’s a gruelling process involving burning coconut husks, filtering seawater through them, and boiling the concentrated brine in clay pots. Find any video on its production (unesco and featr have great documentaries) and it’ll make you appreciate the salt so much more! In my own kitchen I’ve mainly been using it as a finishing salt. It works better on simpler foods where the salt can actually stand out, like grilled meats and roasted veggies (or, my favorite, shaved over drinks or baked goods). I got this one from @ritualph during my visit to the Philippines last year. Truly a gem and been using it regularly since. I wrote more on its taste, uses, and how it’s made on the blog if you want to dive deeper: https://www.iankewks.com/what-is-asin-tibuok-how-to-use-the-filipino-dinosaur-egg-salt/ 🔥My debut cookbook FILIPINO STYLE is also available for preorder now!
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1mo ago
iankewks
Filipino Pantry Talk 6: Asin Tibuok (“Dinosaur Egg” salt) Somewhat smoky and earthy in taste, it’s a gruelling process involving burning coconut husks, filtering seawater through them, and boiling the concentrated brine in clay pots. Find any video on its production (unesco and featr have great documentaries) and it’ll make you appreciate the salt so much more! In my own kitchen I’ve mainly been using it as a finishing salt. It works better on simpler foods where the salt can actually stand out, like grilled meats and roasted veggies (or, my favorite, shaved over drinks or baked goods). I got this one from @ritualph during my visit to the Philippines last year. Truly a gem and been using it regularly since. I wrote more on its taste, uses, and how it’s made on the blog if you want to dive deeper: https://www.iankewks.com/what-is-asin-tibuok-how-to-use-the-filipino-dinosaur-egg-salt/ 🔥My debut cookbook FILIPINO STYLE is also available for preorder now!
Short Rib Kare Kare As much as I love the oxtail version, short rib is equally my top pick for this. I’d normally never make Kare Kare on a random weeknight unless a) I know I’ll be home all day or b) It’s for someone worth the time. I have both versions up on my blog now, and the oxtail version has a slightly different method (which I’ll update at some point). Basically you can use either homemade toasted rice powder or toasted rice flour interchangeably. I went with the latter since it’s one less step to do and it works well (if not similar) as a thickener. The recipe is live on the blog: https://www.iankewks.com/beef-short-rib-kare-kare-recipe/ Or just comment “Beef” and I’ll DM you the full recipe! (make sure to follow so you receive it)
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9mo ago
iankewks
Short Rib Kare Kare As much as I love the oxtail version, short rib is equally my top pick for this. I’d normally never make Kare Kare on a random weeknight unless a) I know I’ll be home all day or b) It’s for someone worth the time. I have both versions up on my blog now, and the oxtail version has a slightly different method (which I’ll update at some point). Basically you can use either homemade toasted rice powder or toasted rice flour interchangeably. I went with the latter since it’s one less step to do and it works well (if not similar) as a thickener. The recipe is live on the blog: https://www.iankewks.com/beef-short-rib-kare-kare-recipe/ Or just comment “Beef” and I’ll DM you the full recipe! (make sure to follow so you receive it)
What’s your go-to Filipino breakfast/Silog combo? 🤔 The name “Silog” comes from combining the two major components of the meal: si (from sinangag) and log (from itlog, the Tagalog word for egg), with the proteins creating different versions of silog. I put together a Silog Guide on the blog that breaks down the all the components (garlic rice, eggs, proteins, sauces) and links to the recipes for each part if you want to build your own plate at home. You can find it either here: https://www.iankewks.com/what-is-silog-a-guide-to-filipino-breakfasts/ Or just comment “Recipe” and I’ll DM you the directory! (make sure to follow so you receive it)
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iankewks
What’s your go-to Filipino breakfast/Silog combo? 🤔 The name “Silog” comes from combining the two major components of the meal: si (from sinangag) and log (from itlog, the Tagalog word for egg), with the proteins creating different versions of silog. I put together a Silog Guide on the blog that breaks down the all the components (garlic rice, eggs, proteins, sauces) and links to the recipes for each part if you want to build your own plate at home. You can find it either here: https://www.iankewks.com/what-is-silog-a-guide-to-filipino-breakfasts/ Or just comment “Recipe” and I’ll DM you the directory! (make sure to follow so you receive it)
One-pot Thai curry rice I haven’t had red curry in forever and this was the perfect way to start off the Fall season. Currently also developing more soupy/stewy/warm recipes. Can’t wait to share them all with you 🤝 The full recipe is live on the blog: https://www.iankewks.com/one-pot-thai-curry-rice/ (You can screenshot this, then tap the link in your photos to open the recipe directly)
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iankewks
One-pot Thai curry rice I haven’t had red curry in forever and this was the perfect way to start off the Fall season. Currently also developing more soupy/stewy/warm recipes. Can’t wait to share them all with you 🤝 The full recipe is live on the blog: https://www.iankewks.com/one-pot-thai-curry-rice/ (You can screenshot this, then tap the link in your photos to open the recipe directly)
Filipino Pantry Talk 3: Ube (Filipino Purple Yam) Edit: yes, the audio is messed up lol What’s the best Ube snack/dessert you’ve had? Curious what people are trying out there 👀 I also put together an ube guide and roundup if you’re curious for more: https://www.iankewks.com/a-guide-to-ube-the-filipino-purple-yam/
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iankewks
Filipino Pantry Talk 3: Ube (Filipino Purple Yam) Edit: yes, the audio is messed up lol What’s the best Ube snack/dessert you’ve had? Curious what people are trying out there 👀 I also put together an ube guide and roundup if you’re curious for more: https://www.iankewks.com/a-guide-to-ube-the-filipino-purple-yam/
Buko Pandan 💚 Pro tip is to let this chill overnight so the flavors get to develop (if you plan on bringing this to a get-together, be sure to prep it the night before!) https://www.iankewks.com/buko-pandan/ 🔥Comment “Buko” and I’ll DM you the full recipe!
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iankewks
Buko Pandan 💚 Pro tip is to let this chill overnight so the flavors get to develop (if you plan on bringing this to a get-together, be sure to prep it the night before!) https://www.iankewks.com/buko-pandan/ 🔥Comment “Buko” and I’ll DM you the full recipe!
Chicken Pastil This is somewhat similar to my chicken adobo flakes recipe, but it uses a different set of sauces and seasonings. And yes, you can also use store-bought rotisserie chicken (or any cooked chicken) to make this. Some tips: use enough oil. I went with a quarter cup, which I know it might seem like a lot, but I found it’s the decent amount to keep the chicken from going dry and allow it to caramelize/crisp up without being overly soggy. You can always lessen it if you prefer. Another thing, keep it cooking after adding the sauces. You can technically eat it once you’ve seasoned the chicken, but I saw some recipes and methods online have you cook down the chicken until it’s toasty and browned (which I think tastes so much better). As always, you can find the full recipe here: https://www.iankewks.com/chicken-pastil-recipe/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
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iankewks
Chicken Pastil This is somewhat similar to my chicken adobo flakes recipe, but it uses a different set of sauces and seasonings. And yes, you can also use store-bought rotisserie chicken (or any cooked chicken) to make this. Some tips: use enough oil. I went with a quarter cup, which I know it might seem like a lot, but I found it’s the decent amount to keep the chicken from going dry and allow it to caramelize/crisp up without being overly soggy. You can always lessen it if you prefer. Another thing, keep it cooking after adding the sauces. You can technically eat it once you’ve seasoned the chicken, but I saw some recipes and methods online have you cook down the chicken until it’s toasty and browned (which I think tastes so much better). As always, you can find the full recipe here: https://www.iankewks.com/chicken-pastil-recipe/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
Filipino Roasted Pork Belly (aka. Cebuchon/Lechon Belly) 😮‍💨 Abi and I finally met up when I visited the Philippines and we made this AMAZING roasted pork belly. It’s easier than you think and you can get the same crispy, crackly outcome with just your oven. https://www.iankewks.com/lechon-belly-recipe-filipino-roasted-pork-belly/ 🔥 Comment “Pork” and I’ll DM you the full recipe!
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iankewks
Filipino Roasted Pork Belly (aka. Cebuchon/Lechon Belly) 😮‍💨 Abi and I finally met up when I visited the Philippines and we made this AMAZING roasted pork belly. It’s easier than you think and you can get the same crispy, crackly outcome with just your oven. https://www.iankewks.com/lechon-belly-recipe-filipino-roasted-pork-belly/ 🔥 Comment “Pork” and I’ll DM you the full recipe!
Ensaladang talong (charred eggplant salad) 🍆 Tortang talong’s cousin, basically. If you don’t have a gas stove or open flame, you can broil it on high until the skin chars all over and its flesh becomes soft. It won’t be as smoky in taste, but the roasty notes will be there. Just be sure to poke holes in the eggplant or it will burst!! (I had to learn that the hard way). If you love eggplant, there’s also my recipe for tortang talong in the book. And if you haven’t already, my debut cookbook FILIPINO STYLE is available for preorder now 🫶 As always, the full recipe is live on the blog: https://www.iankewks.com/ensaladang-talong-filipino-eggplant-salad/
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iankewks
Ensaladang talong (charred eggplant salad) 🍆 Tortang talong’s cousin, basically. If you don’t have a gas stove or open flame, you can broil it on high until the skin chars all over and its flesh becomes soft. It won’t be as smoky in taste, but the roasty notes will be there. Just be sure to poke holes in the eggplant or it will burst!! (I had to learn that the hard way). If you love eggplant, there’s also my recipe for tortang talong in the book. And if you haven’t already, my debut cookbook FILIPINO STYLE is available for preorder now 🫶 As always, the full recipe is live on the blog: https://www.iankewks.com/ensaladang-talong-filipino-eggplant-salad/
One-Pot Bistek Rice So I’ve been getting a lot of comments about rice texture and how to avoid the rice becoming mushy. Firstly, these recipes are optimized for white Jasmine rice, which I typically do ~1:1 ratio of rice to water most of the time. While these recipes can technically work for most grains, you would still need to adjust liquid ratios and cooking times accordingly, especially if you’re using rice like Basmati or short-grain. And with this particular recipe as well, the onions and beef release tons of moisture while cooking. I trialled this with a whole head of onion, but the rice got a bit too moist so I found half a large head is okay (you can always add more afterwards). It’s also important to not skip the reducing step here (you’ll see it in the recipe card) as it helps concentrate the flavor and corrects the liquid to rice ratio while cooking to prevent it being mushy. (Pot linked in the recipe —note that as an amazon associate I earn from qualifying purchases) As always, you can find the full recipe here: https://www.iankewks.com/one-pot-bistek-tagalog-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
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iankewks
One-Pot Bistek Rice So I’ve been getting a lot of comments about rice texture and how to avoid the rice becoming mushy. Firstly, these recipes are optimized for white Jasmine rice, which I typically do ~1:1 ratio of rice to water most of the time. While these recipes can technically work for most grains, you would still need to adjust liquid ratios and cooking times accordingly, especially if you’re using rice like Basmati or short-grain. And with this particular recipe as well, the onions and beef release tons of moisture while cooking. I trialled this with a whole head of onion, but the rice got a bit too moist so I found half a large head is okay (you can always add more afterwards). It’s also important to not skip the reducing step here (you’ll see it in the recipe card) as it helps concentrate the flavor and corrects the liquid to rice ratio while cooking to prevent it being mushy. (Pot linked in the recipe —note that as an amazon associate I earn from qualifying purchases) As always, you can find the full recipe here: https://www.iankewks.com/one-pot-bistek-tagalog-rice/ (Or just comment ”Recipe” and I’ll dm you the full recipe)
Best egg dish ever 🍳 (Tortang Talong) I said roast in the video but I actually meant “broil”. Eggplant softens pretty quickly so you can either set it under the broiler on high or run it over an open flame until the skin chars. I do slightly prefer the open flame method since it gives the tortang talong a smokier taste, but either method works fine! As always, the full recipe is up on the blog: https://www.iankewks.com/tortang-talong/ Or just comment “Recipe” and I’ll dm you the full recipe!
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iankewks
Best egg dish ever 🍳 (Tortang Talong) I said roast in the video but I actually meant “broil”. Eggplant softens pretty quickly so you can either set it under the broiler on high or run it over an open flame until the skin chars. I do slightly prefer the open flame method since it gives the tortang talong a smokier taste, but either method works fine! As always, the full recipe is up on the blog: https://www.iankewks.com/tortang-talong/ Or just comment “Recipe” and I’ll dm you the full recipe!
Food thoughts + LA eats Wrote more on this on my Substack!
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iankewks
Food thoughts + LA eats Wrote more on this on my Substack!

Ian Rivero (@iankewks) Instagram Stats & Analytics

Ian Rivero (@iankewks) has 759K Instagram followers with a 6.25% engagement rate over the past 12 months. Across 79.0 posts, Ian Rivero received 2.50M total likes and 41.1M impressions, averaging 31.6K likes per post. This page tracks Ian Rivero's performance metrics, top content, and engagement trends — updated daily. To benchmark @iankewks against other accounts, use Socialpruf's Instagram competitor analysis tool.

Ian Rivero (@iankewks) Instagram Analytics FAQ

How many Instagram followers does Ian Rivero have?+
Ian Rivero (@iankewks) has 759K Instagram followers as of November 2026.
What is Ian Rivero's Instagram engagement rate?+
Ian Rivero's Instagram engagement rate is 6.25% over the last 12 months, based on 79.0 posts.
How many likes does Ian Rivero get on Instagram?+
Ian Rivero received 2.50M total likes across 79.0 posts in the last 12 months, averaging 31.6K likes per post.
How many Instagram impressions does Ian Rivero get?+
Ian Rivero's Instagram content generated 41.1M total impressions over the last 12 months.
Can I compare Ian Rivero with other Instagram accounts?+
Yes. Add @iankewks 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.