In cooking a dish, it is not necessary to follow procedures step by step as what recipe books say. Explore your creative flair and make your own style and ingredients added unto it. One example of doing so is the dish I would like to feature, a modification of the quintessential Filipino dish: adobo. Normally, we…
Tell me I’m crazy, but it’s true. I created another version of adobo which also makes use of okra as main ingredient. This is unusual and uncommon recipe’s that I cooked. Believe it or not, I found it very delicious. Ingredients: 500 g of pork spareribs, cut in to a small chunk 2 gloves of…
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…
Actually, this type of adobo is the same version that we used to have. I just only add another part of pork meat which is the liver. Every time I cook adobo, I make sure that I have enough steam rice. Most of the Filipinos really love to eat adobo. It is already part of…
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…
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…
Tulingan or English name called “mackerel tuna” is extremely buff; in other words, it has dark red meat, probably the result of the vigorous and powerful swimming it does in large schools in ocean waters. Thus, this fish is best prepared grilled as it holds up well to the open flames and its dense flavorful…
Sawsawan or we call it in English “dip/ dipping” is a common part of a Filipino meal. Wherever in the world we Filipinos find ourselves in, one of the first things we do after sitting down for a meal is prepare the sawsawan. Lunch or dinner would not be complete without it. Ingredients: 2 cups…