Author: Frankie
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Kue Keranjang
🧺 Chef Pongo’s Sticky Sweet Kue Keranjang: ⌛ Prep: 20 mins 🔥 Cook: 3 – 4 hours (steaming time) 💡 Pro-Tip: Line your molds perfectly with banana leaves to give the cake its iconic, authentic aroma and prevent the sticky dough from clinging to the sides! 🔊 A sticky, sweet «Nian Gao» rice cake that…
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Nastar (Holiday Cookies)
🍍 Chef Pongo’s Melt-in-Your-Mouth Nastar: ⌛ Prep: 60 mins (includes filling) 🔥 Cook: 25 mins 💡 Pro-Tip: Make sure your homemade pineapple jam is cooked down until it’s very thick and sticky, otherwise the moisture will burst through your delicate pastry dough while baking! 🔊 If you’re looking for the ultimate holiday cookie that literally…
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Ketupat (Eid al-Fitr)
🌴 Chef Pongo’s Traditional Ketupat: ⌛ Prep: 30 mins 🔥 Cook: 4 – 5 hours 💡 Remember the Golden Rule: Only fill your woven leaf pouches between 1/2 and 2/3 full so the rice has enough room to expand perfectly! 🔊 If you’ve ever wanted to eat street food that feels like a party…
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Ensada de coditos
***🐸*** CHEF COQUÍ’S TIMING Ensalada de Coditos 🥣🫙 ⏳ Prep: 15 mins 🔥 Cook: 10 mins ✨ Extra Creamy: Don’t forget the Mayo! 🥚🥄 Ensalada de Coditos is a staple at every Puerto Rican gathering. It’s one of the most popular side dishes on the island and, personally, it’s one of my absolute favorites. …
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Pasteles
***🐸*** CHEF COQUÍ’S TIMING Pasteles 🫔🍃 ⏳ Prep: 2 hours | 🔥 Cook: 45-60 mins ✨ Pro-Tip: Team Ketchup! 🍅 Pasteles are one of the most famous and beloved traditional dishes in Puerto Rico. While some might mistake them for a dessert because of the dough, they are actually our favorite savory holiday treat! Whether…
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Sierra en Escabeche
***🐸*** CHEF COQUÍ’S TIMING Sierra en Escabeche 🐟🧅 ⏳ Prep: 20 mins 🔥 Cook: 25 mins ⌛ Wait: 24 hours (For best flavor!) While Sierra en Escabeche can be enjoyed any time of the year, it holds a sacred place in Puerto Rican tradition during Holy Week, especially on Easter Sunday. For my family, this…
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Lely’s Family Sauce
🐸 CHEF COQUÍ’S TIMING Lely’s Family Sauce 🍯🧄 ⏳ Prep: 10 mins ✨ Yield: 1 Bowl Use a pilón for the garlic and olives to release those traditional oils! 🔊 This recipe I learn that is my great-grandmother own/orinal recipie, my family and I use it when we eat tostones, arañitas, mofongo, and seafood; it…
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Yuca al mojo/ yuca en escabeches
***🐸*** CHEF COQUÍ’S TIMING Yuca al Mojo 🎋🧄 ⏳ Prep: 10 mins | 🔥 Cook: 20-25 mins ✨ Serving: Best served warm or room temp! Yuca al Mojo is a true Puerto Rican classic. Whether it’s served at a backyard BBQ or a holiday dinner, these tender root vegetables marinated in a garlicky onion sauce…
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Ensalada de papa
***🐸*** CHEF COQUÍ’S TIMING Ensalada de Papa 🥔🥚 ⏳ Prep: 20 mins 🔥 Cook: 15 mins ❄️ Extra Creamy: Chill with plenty of Mayo! 🫙✨ No Puerto Rican BBQ, birthday, or holiday feast is complete without a big bowl of Ensalada de Papa. Every family has their own ‘secret’ version—some add apples for sweetness, others…
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Pan de agua
***🐸*** CHEF COQUÍ’S TIMING Pan de Agua 🥖✨ ⏳ Prep: 1.5 – 2 hours 🔥 Bake: 25-30 mins 💥 Use steam in the oven for a crispy crust! If you love bread with a «crunch,» Pan de Agua is the one for you. This is my dad’s favorite bread, and for good reason! Unlike…
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Pan Sobao
***🐸*** CHEF COQUÍ’S TIMING Pan Sobao 🥖☁️ ⏳ Prep: 2-3 hours (Incluye levado) 🔥 Bake: 20-25 mins 💪 El Secreto: ¡Hay que sobar bien la masa para que quede sedosa! If I had to choose just one bread to take to a deserted island, it would be Pan Sobao. This is my absolute favorite because…
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Arroz con dulce
***🐸*** CHEF COQUÍ’S TIMING Arroz con Dulce 🍚🥥 ⏳ Prep: Overnight soak 🔥 Cook: 45 mins ❄️ Chill: 1+ hour (Don’t eat it hot! ⚠️) Arroz con Dulce was one of Mama Lely’s favorite seasonal desserts. She first taught the recipe to my father, then my mother, and finally my sister at her home…
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Tembleque
***🐸*** CHEF COQUÍ’S TIMING Tembleque 🍮🥥 ⏳ Prep: 10 mins 🔥 Cook: 15-20 mins ❄️ Set: 4+ hours (Best overnight!) Another beloved dessert that we only eat on special occasions, such as Puerto Rican Heritage Day (la Puertorriqueñidad), Christmas, New Year’s, and Three Kings Day (January 6th). Another Mama Lely’s favorite dessert, waking up early…
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Majarete
***🐸*** CHEF COQUÍ’S TIMING Majarete 🥣🌾 ⏳ Prep: 10 mins 🔥 Cook: 15-20 mins ❄️ Set: 4+ hours (Serve cold!) This is another beloved Puerto Rican dessert that Mama Lely taught to my father, mother, and sister. I remember waking up in Aguirre, or in my own home, to the sweet aroma of another holiday…
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Mojo isleño
🐸 CHEF COQUÍ’S TIMING Mojo Isleño 🧅🔥 ⏳ Prep: 15 mins 🔥 Simmer: 20 mins Cook the onions low and slow—they should be buttery soft, not crispy! 🔊 Experience the authentic taste of Salinas, PR, with this Mojo Isleño. Born in my father’s hometown, this world-famous coastal sauce is the perfect companion for seafood. The…
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Limonada Juice
This drink was popular in the 90s. It was always in the summer, on a few streets, in front of someone’s house, there was a «Limonada» stand, and it was always kids (probably a brother and a sister). It was $0.50 to $1.25 teaching kids how to sell and save. This refreshing Limonada is…
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Tamarindo juice
Tamarindo juice is one of my mother’s favorite natural drinks. It’s a classic Puerto Rican staple that perfectly balances sweet and tangy flavors. Ingredients: Methods:
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Parcha Juice
If there is one drink that instantly transports you to a tropical paradise, it’s Parcha Juice. Known for its vibrant yellow color and its unmistakable sweet yet tangy kick, passion fruit is a staple in every Puerto Rican household. Whether you’re picking the fruit straight from the vine or buying the pulp fresh from…
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Jugo de China
In Puerto Rico, we don’t just call it «naranja»; it’s always China. There is nothing like the smell of fresh oranges being squeezed in a local market or at home on a Sunday morning. This juice is prized for its deep sweetness and natural vibrance, offering a pure taste of the island’s mountains. It’s the…
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Jugo de Acerola
Acerola is small in size but giant in flavor. Known for its high concentration of Vitamin C, this bright red juice is a staple of Puerto Rican childhoods. Its unique tartness and sweet finish make it incredibly refreshing, especially when served ice-cold. This has been my favorite drink since I was a kid. My…
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Melon Juice
In the heat of a Puerto Rican summer, Melon Juice is like a breath of fresh air. Made from ripe, juicy cantaloupe (melón), this drink is naturally sweet and incredibly hydrating. Its soft, pastel color and delicate aroma make it a favorite at brunches and family gatherings alike. This is my lover’s absolute favorite drink!…
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Virgin Piña Colada (non alcoholic)
One of the most famous Puerto Rican drinks, the Piña Colada, is a staple at any summer party. Whether you enjoy it «virgin» (non-alcoholic) or with a splash of rum (alcoholic), it is a tropical classic loved both inside and outside of Puerto Rico. funny memory with piña colada. I’ll never forget one time at…
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Don Q
In my recipes, you’ll notice I often recommend Don Q. Established in Ponce in 1865, it is the best-selling rum in Puerto Rico. While other brands are famous worldwide, Don Q is what you’ll find in a true Puerto Rican home and at every chinchorreo. Its clean, refined taste is what makes our Coquito and…
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Ulam
🌿 Ulam ⌛ Prep: 25 mins 🔥 Cook: 0 mins 💡 Chef’s Note: The beauty of Ulam is in the variety of herbs. If you can’t find specific Malaysian or Indonesian greens, fresh Thai basil, mint, and julienned betel leaves make a fantastic base. Always toast your shredded coconut until golden for that essential nutty…
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Plecing Kangkung
🌶️ Plecing Kangkung ⌛ Prep: 10 mins 🔥 Cook: 5 mins 💡 Chef’s Note: To keep the kangkung vibrant green and crunchy, immediately plunge it into an ice bath after boiling. For the true Lombok kick, use extra *terasi* (shrimp paste) in your sambal! Crunchy, hollow water spinach stems serve as the perfect vehicle for…
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Rujak Cuka
🥣 Rujak Cuka ⌛ Prep: 20 mins 🔥 Cook: 5 mins 💡 Chef’s Note: For the best flavor, let the shredded vegetables soak in the vinegar broth for at least 30 minutes in the fridge before serving. This allows the heat of the chili and the tang of the vinegar to fully penetrate the jicama…
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Rujak Buah
🍍 Rujak Buah ⌛ Prep: 15 mins 🔥 Cook: 0 mins 💡 Chef’s Note: For the most authentic experience, include crunchy «water apple» (jambu air) and unripe green mango. The tartness of the fruit is what makes the spicy, palm sugar dressing truly sing! Tropical fruit with a spicy kick. Ingredients: Method: …
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Asinan Betawi
🥣 Asinan Betawi ⌛ Prep: 20 mins 🔥 Cook: 5 mins 💡 Chef’s Note: Kunci kesegaran Asinan Betawi ada pada keseimbangan rasa asam cuka dan pedas cabai. Jangan lupa sajikan dengan Kerupuk Mie kuning yang besar untuk tekstur renyah yang ikonik! he pickled «Jakarta-style» salad. Ingredients: Method:
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Pecel
🍃 Pecel ⌛ Prep: 10 mins 🔥 Cook: 10 mins 💡 Chef’s Note: The soul of Pecel lies in the Kaffir lime leaves (*daun jeruk purut*) infused into the peanut sauce. It gives the dish a bright, citrusy aroma that cuts through the richness of the peanuts perfectly. A rustic, savory staple from East Java.…
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Lotek
🥣 Lotek ⌛ Prep: 15 mins 🔥 Cook: 10 mins 💡 Chef’s Note: For a truly fragrant Lotek, grind your peanut sauce fresh using a mortar and pestle. The extra garlic and *kencur* The sweeter, more aromatic cousin of Gado-Gado. Ingredients: Method:
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Karedok
🥬 Karedok ⌛ Prep: 15 mins 🔥 Cook: 0 mins 💡 Chef’s Note: Use the freshest raw vegetables possible! The «secret» to an authentic Karedok is the *kencur* (aromatic ginger) in the sauce—it provides a cooling, peppery finish that defines this Sundanese dish. The raw, crunchy West Javanese classic. Ingredients: Methods: …
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Gado-Gado
🥗 Gado-Gado ⌛ Prep: 20 mins 🔥 Cook: 15 mins 💡 Chef’s Note: For the best texture, always blanch the cabbage and bean sprouts briefly—they should still have a slight «snap» to contrast with the creamy peanut sauce. The «Potpourri» of Indonesian salads. Method:
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Sosis Solo
🦧 Chef Pongo’s Sosis Solo: ⌛ Prep: 30 mins 🔥 Cook: 15 mins 💡 Use a very small amount of oil when making the skin. You want it to be smooth and soft like silk, not oily or crispy, so it absorbs the egg wash perfectly before the final fry! 🔊 Hailing from the royal…
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Tahu Gejrot
🦧 Chef Pongo’s Tahu Gejrot: ⌛ Prep: 10 mins 🔥 Cook: 5 mins 💡 Don’t over-grind the aromatics! You want the shallots and chilies to be «bruised» and chunky so they release their juice into the dressing without turning into a paste. 🔊 If you love the contrast of hot, fried snacks paired with a…
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Pastel Goreng
🦧 Chef Pongo’s Pastel Goreng: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Use cold butter or margarine for the crust to get those beautiful «bubbles» on the surface when frying. Don’t forget the braided edge—it’s what keeps the soul of the pastel inside! 🔊 As a Puerto Rican exploring these islands, I constantly…
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Lemper
🦧 Chef Pongo’s Lemper: ⌛ Prep: 40 mins 🔥 Cook: 20 mins 💡 To get that professional look, wipe your banana leaves with a warm damp cloth and pass them quickly over an open flame. This makes them soft and oily so they won’t crack when you roll! 🔊 If there were a prize for…
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Tempe Mendoan
🦧 Chef Pongo’s Tempe Mendoan: ⌛ Prep: 25 mins 🔥 Cook: 15 mins 💡 To get that authentic «Mendo» texture, don’t wait for it to get brown! Pull it out of the oil while the batter is still pale and flexible. It should be a «soft crunch,» not a hard one. 🔊 If you are…
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Gado-Gado rolls
🦧 Chef Pongo’s Gado-Gado Rolls: ⌛ Prep: 35 mins 🔥 Cook: 5 mins 💡 Dip the rice paper in lukewarm water for only 5-10 seconds. It should still feel slightly firm; it will continue to soften as you build the roll! 🔊 Gado-Gado is famously known as the «Potpourri» salad of Indonesia. While it’s…
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Tahu Isi / stuffed tofu
🦧 Chef Pongo’s Tahu Isi: ⌛ Prep: 25 mins 🔥 Cook: 15 mins 💡 Use ice-cold water for the batter; the temperature shock against the hot oil is what creates that signature «shattered-glass» crunch! 🔊 f there’s a king of the Gorengan cart, it’s Tahu Isi. We take extra-firm tofu, hollow it out, and stuff…
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Bakwan Jagung / Corn fritter
🦧 Chef Pongo’s Bakwan Jagung: ⌛ Prep: 15 mins 🔥 Cook: 15 mins 💡 Mash about 1/3 of the corn kernels before mixing; this releases the «corn milk» which makes the batter naturally sweet and flavorful! 🔊 While Martabak owns the night market, Bakwan Jagung (Indonesian corn fritters) is the undisputed queen of the Indonesian…
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Martabak Telur
🦧 Chef Pongo’s Martabak Telur: ⌛ Prep: 20 mins 🔥 Cook: 10 mins 💡 Jangan biarkan martabak yang sudah dilipat mendiam di talenan! Cairan telur akan meresap dan membuat kulit robek. Lipat dan langsung masukkan ke minyak panas! 🔊 If there’s one sound that defines an Indonesian evening, it’s the rhythmic clank-clank-clank of a…
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Bakwan Sayur
🦧 Chef Pongo’s Bakwan Sayur: ⌛ Prep: 30 mins 🔥 Cook: 10 mins 💡 Using ice-cold water (or even club soda) prevents the flour from absorbing too much oil, resulting in a much lighter and crispier «bird’s nest» crunch! 🔊 The ultimate Indonesian «anytime» snack. These vegetable fritters are a tangled masterpiece of shredded cabbage…
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Keupuk
🦧 Chef Pongo’s Kerupuk: ⌛ Prep: 5 mins 🔥 Cook: 5 mins 💡 If your raw crackers feel a bit «soft,» lay them out in the sun for 1–2 hours before frying. Removing every bit of moisture is the secret to getting that maximum, airy «shattered-glass» crunch! 🔊 More than just a snack, Kerupuk (deep-fried…
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Sate Lilit
🦧 Chef Pongo’s Sate Lilit: ⌛ Prep: 30 mins 🔥 Cook: 10 mins 💡 When wrapping the meat, squeeze it firmly onto the lemongrass stalk. If the mixture feels too loose, chill it in the fridge for 20 minutes before molding to help it stick! 🔊 The Pride of Bali, if Bali had a signature…
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Sate / Satay
🦧 Chef Pongo’s Sate Ayam: ⌛ Prep: 45 mins 🔥 Cook: 15 mins 💡 Soak your bamboo skewers in water for at least 30 minutes before grilling; this prevents them from catching fire and snapping! 🔊 Even though satay is from Indonesia and Pinchos are from Spain, we Puerto Ricans love our Pinchos—usually with BBQ…
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Bandrek
🔥 Chef Pongo’s Bandrek: ⌛ Prep: 10 mins 🔥 Simmer: 15 mins 💡 This one has a serious kick! If you love a spicy Té de Jengibre, you’ll love this. For an extra treat, try adding some shredded coconut or a splash of condensed milk at the end. 🔊 Another legendary drink born from…
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Bajigur
🥥 Chef Pongo’s Bajigur: ⌛ Prep: 10 mins 🔥 Simmer: 15 mins 💡 Low and slow is the secret here! Keep the heat gentle so the coconut milk doesn’t separate. It should be smooth, creamy, and comforting. 🔊 oth are legendary drinks of the Sundanese people in the highlands of West Java. Bajigur is more…
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Bir Pletok
☕ Chef Pongo’s Bir Pletok: ⌛ Prep: 10 mins 🔥 Brew: 30 mins 💡 Don’t let the name fool you—it’s 100% non-alcoholic! To get that authentic red color, make sure you use enough Sappan wood (Secang). It’s like a spiced holiday punch but for the tropics. 🔊 Born in Jakarta (Betawi people). Despite the name «Bir,»…
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Jus Alpukat
🥑 Chef Pongo’s Jus Alpukat: ⌛ Prep: 5 mins 🌀 Blend: 2 mins 💡 This is the Indo version of a Batida de Aguacate. Don’t forget the chocolate drizzle—it’s what makes it legendary! 🔊 A true national treasure of Indonesia, this thick, creamy avocado shake is uniquely celebrated across the country for its sweet preparation.…
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Es Kelapa Muda
🥥 Chef Pongo’s Es Kelapa Muda: ⌛ Prep: 10 mins ❄️ Serve: Instant 💡 To get that «Coquito» richness, whisk your condensed milk with a little bit of the coconut water before mixing it all together! 🔊 A simple and refreshing iced coconut water drink, born from the tropical abundance of the entire Indonesian archipelago,…
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