When one talks about relyeno, it's always bangus that comes to mind. How about serving crabs using this cooking method! It's a much simpler recipe compared with making bangus relyeno as you avoid the task of being meticulous in handling the skin that will serve as "wrap".
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One of the best pork sinigang for me is one that makes use of gabi (or taro) to make the broth richer and more malinamnam. You can do this the original way (use gabi and rice washing) or just a store-bought sampaloc mix for a delicious sinigang na baboy. (Warning: I love having a vegetable-overloaded pork sinigang).
Here's the recipe for Sinigang na Baboy with Gabi
Here's the recipe for Sinigang na Baboy with Gabi
I don't usually eat talaba but if it's baked talaba with garlic and cheese, bring it on! I just love it even more if there's a generous amount of cheese and fried garlic topping that the non-seasoned oyster eater like me are already satisfied by the "looks" and aroma of it. But baked talaba costs around 3x as much as the steamed talaba so why not make one at home.
Here's a very simple recipe for Baked Talaba with Cheese and Garlic
Takway is what Ilonggos refer to the part of the gabi plant that grows sideways, termed as tendrils. When scraped off of its outer skin and thoroughly cleaned, takway is often a key ingredient in vegetable dishes like laswa and the ginat-an dish consisting of the gabi tendrils and tubers with coconut milk and local snails know as bago-ngon. It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked.
|Spicy Takway Adobo|
And the most popular takway dish is adobo style with guinamos, the local bago-ong. Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it. If you have an adobo recipe you are frequently using, just substitute pork/chicken or kangkong with takway and add bago-ong alamang then you're ready to go.
Here's a simple recipe for Spicy Adobo nga Takway
Here's a simple recipe for Spicy Adobo nga Takway
What to do with left-over lechon? More often it usually ends up as LECHON PAKSIW, but one can really have too much of it this Holiday season. Why not try this very simple and in some ways a "guilt-free" left-over lechon recipe.
There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. One of the variation of this favorite Pinoy recipe is using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course more delicious.
Here's a recipe for Chicken Adobo with Achuete and one can tweak this recipe to suit his own taste and/or with the availability of ingredients especially those with limited sources.
Mention laswa and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market.It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils (pun intended) down to what you prefer at the same time, what is available.
So, what's your typical pamahaw?
You can find Pork Barbecue in almost every corner and in every house hold. Just the smell of it being cooked sends our stomachs grumbling. There is no basic recipe as it varies from place to place and even from household to household. But in the end, pork barbecue alwats makes us say "extra rice, please!"
Sinigang is one of the most popular soup dishes in the Philippines and the list goes on on the different variations it has across the country. If there's a Sinigang na Bangus with Puso ng Saging, which is already different from the usual fish sinigang, then how about the pork version of it - using pata or pork hocks.
Puto Lanson is also called aripahol nga balinghoy (kamoteng kahoy or cassava). It is made with this grated root crop, coconut plus sugar then steamed and sold in banana leaves. It has a rough finish opposite that of the more popular puto but it packs in more flavour that I eventually finished a pair in just one sitting.
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.
I just love fishballs! I can finish 10 sticks of this deliciously appetizing meryenda or even more. The combination of the crispy fried balls with the savory sauce (make mine hot!) makes every bite a burst of exciting flavors that I rave and crave for. My fave fish ball stand is Joann's Special Fishballs at Molo Plaza and they are second to none!
One of the simplest breakfast (all around) staple is sauteed canned sardines with miswa. It is an easy to cook recipe with plain ginisang sardinas and miswa but you can add vegetables and tweak the recipe as I always do. Extra rice, please!
Inubaran basically means the dish is cooked with ubad. No, it's not a typo error, it is really ubad not ubod - different from but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.
Here's a recipe for Inubaran na Manok
Here's a recipe for Inubaran na Manok
Everybody loves the crunch and bite of Lechon Kawali. And I love it even more because this crispy pork dish is versatile enough to fuse or combine with other Filipino specialties dishes like sinigang, pinakbet, kilawin and binago-ongan, to name a few. All it takes is your gastronomic imagination to create these delicious combination of recipes and make a new and exciting dish!
Who doesn't love choriso or longganisa? A breakfast staple in most households as it is one of the most popular processed meats in the market. But sometimes we tend to make our own just to be sure of the quality of the food we are eating at the same time make it attune to our tastebuds.
Kusahos is my favorite way of enjoying beef. it is basically sun-dried beef strips marinated adobo style - that is with vinegar, garlic and soy sauce, among others. After an overnight marination, it is then sun-dried for a few days - watch for flies as this is a fly-magnet! The drier it becomes, the better tasting it will become. It is then deep fried or at time placed directly over charcoal, for a crunchy-lious local beef gastronomic experience.
I love puso ng saging, be it kinilaw or adobo but my ultimate favorite is when it is made of part of sinigang na bangus. It's a really simple dish - just cook like the way you make sinigang and instead of radish, okra and other sinigang veggies, just use puso ng saging.
Sambag (tamarind) candy is an acquired taste as it is a combination of "screaming" sweet and sour flavours in just one bite. Another version of this well-loved sambag candy is one shaped into balls and rolled in sugar. Sweet potato or kamote is used as extender at the same time giving it body to form into balls.
Here's the recipe for Sambag Balls Candy
Balut is often regarded as the Pinoy contribution to the world's list of exotic food. Though, it can be found in some south east Asian countries, it is often associated with the Philippines. And in our country, it is found almost everywhere with Pateros as "ground zero" for this "boiled developing duck embryo" industry.
I love kutsinta! The stickier the consistency the better. As among the most popular native delicacies or kakanin, the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste. Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta.
Here's a simple Kutsinta recipe
So what exactly is this Filipino way of making this Italian specialty? First of all, it is sweet then its has hotdogs all over plus it is mainly or has hints of banana ketchup in the sauce. That's the spaghetti, we all might have grown with. Hello, Jollibee?! Yes, it could have been this fastfood chain's gastronomic influence (yes, I love the Jolly spaghetti until now) that we try imitating it in our own homes, thus born the home-made Pinoy-style spaghetti...
Talaba (or oysters) are good on their own and usually steamed dipped in sinamak - the Ilonggo spiced vinegar. It can also be served baked with cheese and even an oyster cake. Serving it kinilaw-style is somewhat halfway between "steamed and fully cooked" and still as delicious as it any oyster dish can be!
Here's a basic and simple recipe for Kinilaw na Talaba
I just love kamote tops, whether in a sinigang dish or just plain steamed, I just love simple taste of this green and leafy vegetable. So with salted egg which is almost, always just mixed with fresh tomatoes. As if a gastonomic inspiration just popped in my head, I decided to combine both in one dish that had me salivating - event while making this blog post.
What I did was just to "crush" salted egg then add vinegar and black pepper for this "sauce" that eventually be part of some special occasion menu. Of course having salted egg almost everyday is sort of not really good for the health because of its salt content, thus the "special occasion".
Here's the simple recipe for the Salted Egg Sauce.
Suman Latik is one of my favorite native delicacies. Basically, its just plain suman stopped with sweetened coconut strips or bukayo. Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish theres more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire!
Here's a simple recipe for Suman Latik
I love the combination of pineapples and cheese. And that's not just as pizza toppings but also as a sandwich filling. But moreso in this favorite Filipino recipe of Pininyahang Manok which is even made special with the addition of cheese.
Sinigang is a very popular Filipino sour soup dish and there are a hundred and one ways of making sinigang. From pork, beef and chicken (more commonly called sinampalukang manok because of the use of the sampalok or tamarind) to seafood like fish and shrimps. And using shrimps, you can make your favorite sour soup in a few minutes.Here's a very simple recipe using just store bought sampaloc mix and it's for sinigang na hipon.
There could be as many adobo recipes as there are islands in the Philippines. As the unofficial national dish, adobo variants can be made from pork, poultry, seafood, vegetables plus even insects and worms. But let's stick to the more mainstream ingredients as here is a collection of adobo recipes on this blog. Enjoy and extra rice, please!
Bam-i is a pancit specialty of Cebu that has been adapted in most pancit eating parts of the country. It's the usual recipe for a pancit dish with meat and vegetables but pancit bam-i is a mix of two noodles-sotanghon and canton (egg). Just like with most pancit dish, the recipe can be adjusted to satisfy your own tastebuds. And using choriso (longganisa) might be attuned to your taste.
Here's a simple recipe of Pancit Bam-i Guisado with Choriso (Longganisa)
Bago-ong or guinamos is a favorite Filipino condiment at the same time cooking ingredient. As condiment, you'll most likely picture slices of green mango being dipped or steamed vegetables like steamed okra, fried eggplant or steamed kamote tops. As a cooking ingredient, let's not go further than pinakbet and kare-kare -though its more like a dip for the latter. As simple as it gets, it is perfect for bago-ong fried rice. No matter how you eat bago-ong, it's surely as good as it gets!
Linugaw (ginata-ang halo-halo/bilo-bilo) is a staple during Pista Minatay (Undas) in the province. Though it knows no specific occasion, it is always highlighted during All Souls Day at home. But Undas or not, ginata-ang halo-halo is a delicious treat.
An obvious Chinese specialty, this dimsum have evolved for years and made it into the Filipino gastronomy. Now, almost everywhere across the country from restaurants to fastfood, there are so many versions of sio mai. And you can make yours too.
I just love the delicious and gummy feel plus the butter and sugar toppings that I can eat five of them in just one sitting. Even with so many hotcake mixes brands or places serving them, I still prefer and love these hotcakes sold in the streets especially during town fiestas or in town fairs. Most premixed hotcakes recipes comes out soft and fluffy, while this one gummy.
Here's the simple recipe for this favorite streetfood
On special occasions at home, these crispy golden brown liempo are always a staple. Aside from being visually appetizing and delicious, it is very easy to prepare - that is if you have the right equipment. Our ever reliable turbo oven (maybe over 20 years?) has been giving us these delicious crispy slabs of liempo ever since I can remember.
Miswa is one of the easiest noodles to cook with. In fact, it's like having an instant noodle with just a different look and without the seasoning that comes with it. Making dishes involving miswa is just limited by one's imagination as there are as many as the strands of noodles in a pack of miswa. One of the easiest and yummiest is Miswa with Sauteed Sardinas and my on the spot - Miswa with Okra and Egg Noodle Soup. The popular Lapaz Batchoy even has a Miswa Batchoy! And here's another simple miswa recipe that is just as delicious.
I just love puso ng saging (banana heart and blossoms) and mostly it is becomes part of sinigang na bangus. Yet there are many other ways of utilizing this ingredient as it can be a substitute to meat like in making burger patties, "veggie" (meat) balls and more. But the simplest of all would be making it into one of the most popular Filipino dishes - adobo!
Shrimps are among the most popular seafood and there are some many way of cooking them. Even those first time in the kitchen can easily whip up great tasting recipes. The secret (or no secret at all) is the fresh quality of the shrimps - it pays to have suki in the market. So, let's star the shrimp jumping ...
Here are some easy Shrimp recipes...
Bangus or milkfish is one of the most abundant and versatile fishes around. It can be cooked in so many way - sinugba, pinirito, sinigang, paksiw and relyeno, among others. One of the easiest yet delectable is cooking it paksiw Ilonggo-style called pinamalhan. It rooted from the Hiligaynon word "mala" meaning dry.
Most places in the Philippines have their own version of this cassava-based delicacy. In most parts of Western Visayas, this native delicacy is called alupi (or alupe). It is made with grated balinghoy (cassava) mixed with coconut milk and meat plus sugar and other flavorings. It is then wrapped in banana leaves and steamed.
Now if you're intimidated upon reading ampalaya or bitter gourd as part of this salad, don't be. This refreshing salad has more sweetness to it (thanks to the pineapples) than the bitterness (of the ampalaya) that forms in your mind and tastebuds. Enjoy this healthy salad and you'll never look at bittergourds the same way again... I hope.
I just love cooking a mix and match dish throwing what ever is available in the fridge. This time is another version of the Ginisang Upo at Togue dish that is simple and delicious. Actually, its just adding kalabasa and getting rid of the pork from the other recipe. Though this one is more soupy, you can adjust it to be more of a stir-fry dish that's perfect on the side.
Pork is probably the Pinoys most favored meat as there are as many pork dishes as the 7107 island making up the Philippine archipelago. Whether grilled, fried, sauced up, ground pork or in broth, there's one recipe that will surely tickle your tummy and fulfill your gastronomic fantasies!Pork Recipes posted on this blog
One of most popular of all the pancit dishes in the Philippines is Pancit Bihon Guisado. From home to caridnerias, pancit bihon is a staple for its also the easiest pancit dish to prepare. It is a staple not only in most handaan, but also a a meryenda or snack. Made with rice noodles with assorted meat and vegetables, pancit bihon guisado is one delicious noodle dish even those who haven't cook can easily make.
How many of these native sweet can you identify and at the same time miss? There's Pastillas in two forms - the rolled colorful ones and sliced tri-color. How about some Bandi? Called panocha in Luzon, this is made with peanuts and sugar clustering together until it "solidifies" as one. Another sweet treat is Bukayo which is a combination coconut meat and sugar. It comes in two forms - dry like the ones above and those "wet" one often found on top of suman latik. Completing the sweet picture are macapuno balls and puto-seko which are also among the popular native sweets and snacks.
So what is "white" adobo? It is basically the usual adobo recipe minus one major ingredient - soy sauce or toyo. It's been a fad years ago and it stayed on making it a successful experiment ot whomever made the first "white" adobo. There are no secret ingredients to this - just omit soy sauce, from your usual recipe. And choosing the right meat part can also make it a recipe to remember. Enjoy!
Here's a simple recipe for Pork Liempo White Adobo
It's been a while since the last I made a sotanghon recipe so I volunteered to make one during a simple birthday lunch. I love making sotanghin guisado one using shredded chicken with lots of ground pepper. And cooking one is just very simple and this recipe can be used in making either a dry pancit sotanghin guisado or a soup version.
For Pinoys, bangus or milkfish is an all time favorite. It's versatility to be made into 101 recipes (or even more) is just what makes it a hit in every Filipino kitchen - whether in restaurants or at home. Fried, grilled, stuffed, cooked in broth or whichever way you prefer it- there's always a recipe.
Pancit Lomi is another Pinoy noodle soup dish which has a big Chinese influence on it. It has a rich, thick and egg "enriched"broth that complements the meat and vegetables. The noodles used is among the thickest in the Philippine culinary scene and most of the time, soaked in lye water to give it more texture. Because of its popularity around the country, the recipe varies from household to household as well as in the carinderias and restaurants offering the dish.
Here's a simple Pancit Lomi recipe...