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Tortang Talong

Tortang Talong is a favorite breakfast staple that is easy and simple to cook. I just love it when it is cooked tostado giving it more crunch especially on the sides. Tomato ketchup is my favorite dip but I won't say to no toyo-mansi. Simple as it may seem, others add ground pork to the egg mixture and use the meat as topping on one side. One can use hotdogs, bacon, and ham, giving it a more "sophistication". 
Here's a simple recipe for Tortang Talong

Fried "Pancit Molo" Balls

We've been frying "pancit molo" ever since for two reasons - a more convenient way of sending these sumptuous balls over great distances (as pasalubong) AND it also tastes great like an all meat lumpia. Its basically pancit molo balls that instead of swimming in a savory broth, they find themselves browning in hot oil. And of course, the curiosity level is up when one sees "fried" before pancit molo. 
Here's the simple Fried Pancit Molo recipe

Sinabawan na Bangus

Sinabawan is the more basic Ilonggo sinigang where only tomatoes and onions make the dish. Its a hearty fish soup that is often found on most household for a simple yet delicious meal.

Here's the recipe for a Sinabawan na Bangus

Pancit Bihon Guisado

Pancit Bihon is probably the most common of all the pancit dishes in the Philippines. From home to caridnerias, pancit bihon is a staple for its also the easiest pancit dish to prepare. Made rice noodles with assorted meat and vegetables, pancit bihon guisado is one delicious noodle dish even those who haven't cook can easily prepare.

Here's a simple Pancit Bihon recipe

Milk-less Flan aka Tocino del Cielo

Tocino del Cielo is similar with leche flan but these two desserts are made with very different ingredients. Leche flan is made with whole eggs, and milk and/or cream while tocino de cielo is made only with egg yolks, sugar and water. The combination of (lesser) ingredients leads to an extremely light and tender custard – much lighter than the traditional leche flan.



Here's a simple recipe for Tocino del Cielo

Simple Butter-Garlic Shrimps

Shrimps of often end up cooked simply in a halabos recipe so that every flavor of the seafood is enjoyed on its own. Or it could be in a sour sour we all love - sinigang! But here's another recipe  though simple as it may sound, it tends to be more flavourful than it looks like. 

Here's a simple recipe in making Garlic Butter Shrimps

Pancit Canton

On most Filipino occasions, aside from lechon baboy, a pancit dish would always be present. Be it bihon, sotanghon, canton or combinations like bam-i (sotanghon and canton); it is always on the handa-an table. And like many Filipino dishes, the pancit recipe varies from household to household much more in different restaurants and food place.
Here's a basic recipe for a Pancit Canton where you can tweak using more or less ingredients of your choice.

Kadyos Baboy Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient,batwan, are hard to find when outside of the Ilonggo region. 
Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw. One of the "secrets" of the malinamnamn na sabaw, is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing..

Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with this recipe.