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Linagpang na Bangus

There’s an unwritten rule in the house – leftover fried fish will become cardillo while broiled fish becomes linagpang. While cardillo involves a more complicated process of making an egg-based broth for the fish, making linagpang is just easy as 1-2-3.  It has become quite a dish in the house as there’s no need to wait for leftover fishes – bangus in particular, in order to make linagpang.
Here's the recipe for Linagpang na Bangus

Talong Ensalada

Eggplants are among the most all around vegetables found in a variety of dishes. It can be fried as a torta, deep-fried like chips, cooked in sinigang and pinakbet, baked into pasta dishes and pinirito partnered with bago-ong  casseroles,  or just plainly grilled. An off-shoot recipe from the grilled eggplant is Ensalada na Talong which is an easy to make appetizer or side dish for grilled meats and fish.
Here's a simple recipe for Talong Ensalada (Eggplant Salad)

Sweet and Spicy Dilis

I often experimented with this recipe based on the taste memories I had of my last sweet and spicy dilis snack. Good thing, balingon or dilis is always available inside the fridge and so as the other ingredients. And making one is very simple, just frying and mixing - it's really that easy.

So here's my very simple recipe which you can tweak to adjust to your own taste. I don't usually put in the measurement for most of the time I just thrown in what ever there is and adjust it during the process.

Sweet and Spicy Dilis Recipe

Papaya Atsara

Atsara is the Filipino version of pickles popularly made with grated unripe papaya though others use assorted vegetables, labong (bamboo shoots) or dampalit - a weed.. It is often served as a side dish for fried or grilled foods such as pork barbecue, chicken barbecue or any inihaw na isda. The recipe varies from regions around the country and even from household to house. hold.
Here's a basic recipe for Atsara na Papaya.


Sorbetes is the traditional Filipino ice cream peddled in almost street corners across the country. Childhood memories are often recalled with the ringing of the bells by the neighborhood ice cream with his cart. Take your pick from the moist popular flavors - buco, ube, keso or combination of the three. Served in plastic cups but you can opt for it one a wafer cone or placed inside a pan de leche for a literal ice cream, sandwich!
Here's a Sorbetes recipe from

Nilagang Okra

When there is more than enough okra, it becomes a mainstay on the menu at home. Be it on pinakbet, sinigang, laswa and other dishes or just simply nilaga and other simple recipes which I tend to experiment on most of the time. I even just pop them inside the microwave oven at times for an instant side dish! 
Easiest among these is Nilagang Okra with Bago-ong - just partner boiled or steamed okra with ginisang bago-ong for a simple yet fulfilling sidedish. Or you can just by ready to serve bago-ong at the groceries. I often mix it with a little calamansi so that the sour and salty taste combination would make it even more appetizing.

Mango con Hielo

Mangoes are available all year round but it is during summer that it is in season and cheapest. And when there are some many mangoes around, it is time for one of my favorite summer coolers - Mango con Hielo! Simpler to make than halo-halo, it is just as delicious and refreshing.     
Here's a simple recipe for a Mango Con Hielo

Pancit Molo

One of the first questions always asked about Pancit Molo is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles.
Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo.

Here's a simple Pancit Molo recipe.

Fruit of the Day: Persimmon

Though not a native fruit to the Philippines and can be considered as exotic in some ways, persimmon is one fruit of curiosity for me. Good thing it's available at Iloilo Supermart from time to time. I just had my first bite of persimmon a few days ago and it tasted like a hard gelatinzed star apple or kaymito. It was curiosity - more than satisfied!

"Boneless" Bangus

 Everybody loves boneless bangus and most of the time its either grilled or fried. But there are no actual "boneless" bangus - just deboned, technically speaking. And one can buy already deboned milkfishes at the fish section of groceries or if you have a suki at the wet market, you can probably ask them to debone it, for you to enjoy all the bangus goodness without those pesky thorns.

How to Debone a Bangus

Binuro nga Paho

When there's more than enough green mangoes at home, they often end up as binuro nga paho (burong mangga) so we can enjoy their green-ness for a longer period of time. Making "pickles "out of these fruit differ from household to household, so it depends on the recipe you grew up with or if you have none, the one that you find online.
Here's a simple Binuro nga Paho (Burong Mangga) recipe

Tamarind Candy

Locally known as sambag or sampaloc in Tagalog, tamarind is mostly associated with sinigang, a dish made with meat or fish with a sour broth. Yet it can also be a dessert with hints of sourness when it's made into a candy. Its an acquired taste but if you already love the sourness of tamarind in soups, chances are, you'll love it even more as a candy.
Here's a simple recipe on how to make a Tamarind Candy

Tino-um na Uhong

Tino-um is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked. Among the most popular tino-um dished is the tino-um nga manok of the town of Cabatuan. You can also to-um other ingredients including shrimps and vegetables.
Here's a simple recipe for Tino-um na Uhong