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Rellenong Alimasag

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".
Here's a simple recipe in making this appetizing Relyeno nga Kasag

Baked Talaba with Cheese and Garlic

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

Lechon with Monggo, Puso ng Saging and Kamote tops

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.
Here's the recipe for Lechon with Monggo, Puso ng Saging and Kamote tops

Chicken Adobo sa Istiwitis (Annatto)

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.