Growing up, shrimps were so expensive that you almost always shared them with someone else. So on occasion, I indulge on a pound’s worth pan-fried with butter, garlic and a sprinkling of pepper-flakes just to remind myself that I could.

All from a cup at .99 cents and bulked up with cabbage, left-over pork, and a whole egg for those nights when you can’t be distracted from Netflix

This is indulgence. This could possibly be a stroke waiting to happen if you ate all of it (I didn’t). All it takes is about 6 large potatoes, one bottle of cream and 100 grams of butter to create a magma-like surface oozing with creamy, buttery curd and silky-smooth slabs of potato that melt in your mouth

Chicken tenders are my go-to choices for food places that actually only offer them as sides. And they are ridiculously easy to make even in the office if you have baking paper and a George Foreman grill…and yes, the broccoli rice was just alright>

When you put pork pieces with vinegar, onions, garlic, pepper and a couple of bay leaves you can, midway through the cooking, decide whether to turn it into adobong puti or binagoongan. I’ve been craving the salty-umami blast of bagoong so binagoongan it is.