Chicken is the most common type of poultry in the world,and is prepared as food in a wide variety of ways, varying by region and culture. A stir fried chicken wings is a type of food, a serving of the wing sections of a chicken, deep fried wings coated in sauce of a black beans….
Paella is a Valenciana rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying…
My husband and I went to a Thai restaurant in Causeway Bay and I was inspired to prepare one this unforgettable dish: Thai beef salad. It is a spicy blend of beef, assorted herbs and often wrapped in lettuce. I love this dish so please forgive me for including Thai recipe in our Pinoy food…
Make no mistake. Cooked adobong pusit may be filled with ink-colored mixture but it is a tasty squid dish cooked using the same procedure as the very popular Filipino adobo recipe. Cooking Ingredients: 2-3 cloves garlic, minced 1 medium-size onion, chopped 1/2 kilo pusit (squid), cleaned cooking oil 1/2 cup vinegar patis (fish sauce) and pepper…
Talakitok or we call it “bigeye trevally fish or cavalla fish” in English is a popular kind of fish not only in the Philippines but also all over the world. Although I featured a few other varieties of isdang paksiw, I will show how it’s done with this fish we call talakitok. Ingredients: 1 big pcs of…
The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. As one of the most nutritious vegetables, it’s good to have broccoli on your table as often as possible. Ingredients: 2…
There are quite a number of Filipino noodle varieties: from the popular Malabon, sotanghon and bihon guisado to the lesser-known alanganin, alahoy and cabagan. Each has its own distinct characteristic, influenced by foreign visitors or locally available ingredients. So it’s not a surprise if you’ll see a series of pancit recipes I will be featuring…
Shrimp paste or popularly known to us Filipinos as alamang is not only made from shrimp. Small fish, small prawns, and krill can be used to make shrimp paste. Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored overnight, drained, and sun-dried. The dried mixture is…
Got any leftover lechon or roast pig from a big celebration such as town fiesta, wedding party or birthday bash? Lechon Paksiw is the best “scavenged” dish you can prepare. We Filipinos are not used to throw the food leftover instead we make to it in other way around of dish and so it remains…
Tulingan or mackerel tuna fish are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are important in recreational and commercial fishery. Now, I’m going to share to you a very popular dish in the Philippines which is ginataang tulingan. Since we all…