I was raised in a place where this dish is a common fixture on the table: odong and tinapa. While tinapa means smoked fish, Cebuanos refer this to as canned sardines or mackerel. Odong is salted flour noodles characterized by a thin hard texture (soft when cooked) and yellowish color. A worthy substitute is misua,…
There also many ways of cooking squid. One of the ways I tried is a spicy sweet and sour squid. Normally, cooking a squid is easy and quick dish. So, try this recipe that I wanted to share. Ingredients: 1 kilo squid, clean and cut into a square shape 3 gloves garlic, mince 1 small…
There are many ways of cooking noodles, locally known as pancit or pansit. This is a term of noodles in Filipino cuisine the Chinese immigrants introduced to the Philippines. Another type of it is pancit palabok. It is a kind of rice noodles with a thick shrimp gravy or a seafood sauce with a bright…
Are you one of a seafood lover? Take this recipe, easy to cook dish and brings tasty meals everyone would love. You can even lick your fingers to affirm the sweet and spicy prawn taste. Ingredients: 1 pound fresh prawn 2 tbsp vegetable oil 3 tbsp fish sauce 1 tbsp seafood soy sauce 2 tbsp…
Dinuguan or big blood stew is commonly served in Filipino gatherings in the Philippines such as birthdays, fiestas, wedding, funerals, anniversaries or reunions. But they are not only served during these special occasions. Dinuguan can also be cooked for domestic consumption or bought at a nearby eatery. I learned to cook dinuguan when I was…
Udon is a type of thick wheat-flour noodle of Japanese cuisine. It is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. Ingredients: 2 packed udon noodles 1 whole white onion 150 g chicken…
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…
Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in…
Tinolang isda or Fish soup has a terrific taste and aromatic smell, the dish has plenty of nutrients and vitamins because of the vegetable ingredient being used. Ingredients: 1/2 kilo fish (any medium to large fresh fish will do) 2 slice ginger, peeled and crush 1 onion 2 pcs. spring onion ( cut 1-2 inches…
Ingredients: 1 garoupa’s tail ( about 450g) 3 slices ginger 2 sprigs spring onion 2 tbsp black beans(mashed) 1 cup stock Marinade: 1 tbsp Shaoxing wine 1 tbsp light soy sauce 2 tsps cornflour Seasoning: 1/3 tsp salt 1/3 tsp sugar 1 tsp cornflour 3 tbsps water Method: 1. Scale fish and wash. Mix with…