Chef RV Recipes Recipes
Chef RV Manabat–inspired mains, snacks, and desserts—Filipino favourites with clear steps, big flavours, and party-ready options.
Moist Banana Chocolate Chip Muffins You’ll Crave
Chef RV Manabat adapted by JojoM
Irresistible Banana Crumble Cake with Cinnamon Streusel
Chef RV Manabat adapted by JojoM
Garden-Style Bangus Sisig by Chef RV 🌶🐟
Chef RV Manabat adapted by JojoM
Ultimate Filipino Beef Caldereta with Peanut Butter Twist
Chef RV Manabat adapted by JojoM
Ultimate Beef Gyudon with Onsen Egg (Chef RV Style)
Chef RV Manabat adapted by JojoM
Ultimate Beef Pares Recipe – Filipino Comfort Food Classic
Chef RV Manabat adapted by JojoM
Tapsilog (Beef Tapa, Garlic Rice & Egg) — Chef RV Style
Chef RV Manabat adapted by JojoM
Fluffy Brazo de Mercedes Roll with Creamy Custard
Chef RV Manabat adapted by JojoM
Crispy Buffalo Chicken Wings with Blue Cheese Dip
Chef RV Manabat adapted by JojoM
Irresistibly Creamy Burnt Basque Cheesecake
Chef RV Manabat adapted by JojoM
Moist Lemon Butter Cake That Melts in Your Mouth
Chef RV Manabat adapted by JojoM
Creamy Butter Chicken Recipe Chef RV Style
Chef RV Manabat adapted by JojoM
Melt-in-Your-Mouth Butter Cookies Recipe (Chef RV Style)
Chef RV Manabat JojoM
Irresistible Garlic Butter Shrimps in 25 Minutes
Chef RV Manabat adapted by JojoM
Authentic Chef RV Carbonara with Guanciale
Chef RV Manabat adapted by JojoM
Irresistible Charlie Chan Pasta with Peanut Butter Twist
Chef RV Manabat adapted by JojoM
Creamy Cheese Sauce Pasta That Melts in Your Mouth
Chef RV Manabat adapted by JojoM
Creamy Chicken Alfredo Pasta with Mushrooms
Chef RV Manabat adapted by JojoM
Irresistibly Crispy Chicken Cordon Bleu with Truffle Sauce
Chef RV Manabat adapted by JojoM
Intro
A curated hub for Chef RV Manabat classics—Filipino favourites, bakery-style treats, and easy weeknight winners. Expect crisp-and-juicy fried dishes, creamy crowd-pleasers, and rice/noodle staples with step-by-step methods. Whether you call these family recipes, home-style Filipino cooking, or TV-inspired comfort food, you’ll find mains, snacks, and desserts that scale well for potlucks and parties. Use the Quick Picks to jump straight to hero dishes, the Make-Ahead & Storage chart to plan smarter, and the Compare Popular Options table to choose by time, skill, and holding quality.
Quick Picks
- Game-day hit: Crispy Buffalo Chicken Wings with Blue Cheese Dip
- Freezer-friendly: Crispy Lumpiang Shanghai with Cheesy Twist
- Seafood starter: Crispy Thai Fish Cakes Bursting with Herbs (Chef RV Style)
- Party centrepiece noodles: Authentic Filipino Palabok with Shrimp and Tinapa
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Crispy Lumpiang Shanghai with Cheesy Twist | 1–2 days (unfried, covered) | 2–3 months (unfried) | Fry from frozen at 175–180°C; vent on rack for lasting crunch. |
| Crispy Buffalo Chicken Wings with Blue Cheese Dip | 2 days (par-baked) | 2 months (par-baked) | Blast at 220°C 8–12 min; toss in warm sauce to finish. |
| No-Bake Easy Tiramisu with Coffee & Cream | 2–3 days | Not ideal | Keep covered; dust cocoa just before serving. |
| Melt-in-Your-Mouth Butter Cookies | 7–10 days | 2–3 months | Store airtight; refresh 2–3 min at 150°C if needed. |
| Chef RV’s Flavor-Packed Java Rice | 3–4 days | 1 month | Reheat covered with a splash of water; fluff and re-season. |
| Crispy Prawn Tempura with Dipping Sauce | Best fresh | Not ideal | Hold briefly in a 95–100°C oven on a rack; avoid steaming. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Lumpiang Shanghai | 45–60 min | Intermediate | ★★★★★ | Fry from frozen; serve with spiced cane vinegar. |
| Buffalo Wings | 45–60 min | Intermediate | ★★★★☆ | Par-bake then finish hot; blue cheese or sesame dip. |
| Thai Fish Cakes | 35–40 min | Intermediate | ★★☆☆☆ | Best fresh; sweet chilli and herbs for brightness. |
| Prawn Tempura | 25–30 min | Intermediate | ★☆☆☆☆ | Maintain oil heat; serve immediately with tentsuyu. |
| Palabok | 60–75 min | Intermediate | ★★★☆☆ | Sauce can be made ahead; assemble just before serving. |
Techniques That Matter
- Double-cook for crunch: Par-bake or first-fry to render moisture, then finish hot for shatter-crisp results.
- Cornstarch + baking powder dredge yields aerated, crackly crusts on chicken and seafood.
- Chill and dry: Keep rolled lumpia cold and uncovered 15–20 minutes to dry wrappers before frying.
- Emulsify sauces off-heat (butter/garlic, peanut, teriyaki) to keep them glossy and clingy.
- Starch your noodles right: Rinse and toss with a little oil; combine with palabok sauce at the last minute.
- Use racks, not paper towels to drain fried items and preserve texture.
Common Mistakes & Fixes
- Soggy lumpia → Cool filling fully, roll tight, fry at 175–180°C, and drain on a rack.
- Flabby wings → Dry-brine with salt/baking powder; finish at high heat or a quick refry.
- Greasy tempura → Keep oil 175–185°C, avoid crowding, and skim batter bits between batches.
- Gummy noodles for palabok → Sauce separately; toss just before serving and loosen with stock.
- Flat cookies → Chill dough 30–60 min and bake on cool trays for better lift.
Serving Ideas / Planner’s Notes
- Portions: 1 main + 2 sides feeds 3–4; for parties, plan 6–8 bites per person plus rice/noodles.
- Balance hot/fresh: rotate a hot tray (wings/lumpia) every 15–20 minutes; add crunchy salads or pickles.
- Include vegetarian options (e.g., salads, veg fritters) and at least one kid-friendly, mild dish.
- Condiments matter: spiced vinegar, calamansi/lemon wedges, sweet chilli, and crushed chicharrón for palabok.
- Texture/temperature play: crisp + creamy, saucy + steamed, cold salads with hot fried items.
Featured Links
Planning a fuller spread? Try the tangy, saucy crowd-pleaser Crispy Chicken Nanban with Tangy Tartar Sauce alongside smoky grilled vibes from Korean BBQ Samgyeopsal; add a sweet finish later with Chef RV’s Moist Red Velvet Cupcakes.