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Tulapho - Ilonggo Pork Belly Cracklings

Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat (lard) from the tulapho in making biscuits.

Tulapho is perfect in adding crunch to various dishes like pinakbet just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong).

Here's the simple recipe of making Tulapho

Chop Suey

Chop Suey is a mix and match dish made with our own choice of ingredients. The recipe varies from almost every household and restaurant, that there is, as they say, a thousand and one ways of making chop suey. One can have it vegetarian or laden with all the meats or just a right combination of both. It's an endless tweak of a basic recipe until you find the one that suits your taste and your budget.
Here's a simple Chop Suey recipe

Canned Tuna Embutido

I am a big fan of canned tuna! In fact I have this "gastronomic affair" with Century Tuna, for more than a decade now - from eating it straight from the can or making simple on the spot recipes. So I've had sinigangg, sisig, casserole, ala king and more on top of just adding calamansi or vinegar to the tuna. So here's a new addition to my (canned) Tuna Recipes collection and it's a delight in every bite!
Here's the recipe for (canned) Tuna Embutido

Chili Cheese Lumpia

How about spicying up the usual cheese lumpia? Try making chili cheese lumpia for a pica-pica or side dish that will surely be a blast - a simple recipe but with an explosion of flavors. 
Here's a simple recipe for CHILI-CHEESE LUMPIA

Pinamalhan na Sapsap

There are many ways of cooking sapsap - fried, grilled, sinabawan, and even made into the salted and dried uga. But one of the most savory is pinamalhan, which is the Ilonggo way of making paksiw but is cooked a bit more so that it comes out dry. And there are many ways of making pinamalhan as the recipe varies from household to household.
Here's a simple recipe for Pinamalhan na Sapsap

Fruit of the Day: Lansones

When it's in season, almost 80% of all the fruits sold along the streets in the city are lansones. With so much competition, prices tend to drop and one can get these succulent fruits for as low as PhP40/kilo. (Though these are not the Cagayan or Camiguin lansones which command a higher price.)