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Pinoy Meryenda: Nilagang Mais

I just love nilagang mais! And I love it even more that a pack consisting of around 5 pieces costs just Php15 in our town. So most of the time I buy two or even three since I know I can finish one pack in just one sitting.
Most of the time its the native variety that's sold and peddled in and around town, either as nilaga or sinugba (PhP15/2 pieces).

Binuro na Bilong-bilong

Bilong-bilong is a flat silvery fish often called moonfish as it is round and silver as the moon. It is also called chabita outside the Ilonggo region. Most often it is made pinamalhan or just plain fried or grilled. But another recipe called binuro is also well-loved.


Here's a simple recipe on how to prepare and cook Binuro na Bilong-bilong.


Lechon Paksiw

When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece. And chances are there would be left-overs the following day/s or even weeks. So how to get "rid" of the kilos and kilos or this roasted pig? More often, it would end up as lechon paksiw as there would be some sarsa leftovers too. Just stew the lechon in the sarsa, add some vinegar and spices and another dish is born. 
Here's a simple recipe for Lechon Paksiw

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo, with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice!

Here's a simple recipe for Adobong Pusit

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores.

Here's a simple cassava cake recipe: