Check out More Recipes...

Chicken Afritada

Whether it's a special occasion or just when you feel like eating it, afritada is an easy dish to make. While pork afritada is the more popular one, the chicken variant is also a favorite. Using poultry makes this dish a lot healthier than red meat at the same time cooking time is faster.
Here's a simple recipe for Chicken Afritada

Apan-apan

Apan-apan is an Ilonggo favorite sidedish yet often times it can become a viand as it is a flavorful combination of kangkong and bago-ong cooked adobo style. One can even add slices of meat or even tulapho for a tastier version. As it is like adobo, the variations of this dish varies widely but still simple to make.
Here's a simple recipe for Apan-apan

Chicken Estofado

Estofado is just like cooking adobo and it becomes more flavorful when it is a day-old or two. More on the sweeter side, the recipe I grew up with has pineapple juice and anisado wine or anisette. And it involves a lot frying before especially when its pork estofado. Though one can do away with the frying but it wont be the same.

Here's the recipe for Chicken Estofado

Hot and Sour canned Mackerel Soup with Okra

Aside from tuna, my favorite canned seafood to be experimented on is canned mackerel in natural oil. I like to make some tweaks on the natural oil it comes with and my best dish so far is making a sort of savoury sinigang of out this canned seafood. Let me teach you how...

Home-made Cheese Pimiento Filling

I love Cheese Pimiento and I am sure you love it too! I like how the cheese and the bell pepper create creamy and sweet flavor with hints of tanginess. While most of this filling is conveniently available in stores already bottled, sometimes there's a desire to make our own to suit our tastebuds. And it is very easy to make as ingredients are just in our cupboards and in the groceries.
Here's a very simple Cheese Pimiento Filling recipe

Kinilaw na Guso

The are many different types of edible seaweeds but lato, gulaman and guso are the most popular. They are a staple in most seaside communities households and restaurants. And the best part is that preparing them into an appetizing salad / kinilaw is very simple.  
Here's a recipe for a simple Kinilaw na Guso

Ginisang Sayote, Talbos ng Kamote at Giniling

When there's fried or grilled meat or seafood, a vegetable side dish is often its partner on the table. There are lots of veggie side dishes in my blog - Okra-Kamote Ensalada, Apan-apan, Kamote Tops with Salted Egg Sauce, Adobong Puso ng Saging and many more. Here's another simple simple dish that even first time cooks can do in a flash. How about some Ginisang Sayote, Talbos ng Kamote at Giniling?  

Here's the simple recipe

Fruits and Tapioca Salad

Tapioca (or sago) is an essential ingredient of native delicacies and desserts like linugaw and taho. But now it has found its way to more "modern" desserts like puddings and salads. With the availability of cooked "sago pearls" in the market and in different size, making these desserts is just simple and easy.


Here's a recipe for Fruits and Tapioca Salad

Hototay

I really find the name of this dish funny when I was a kid. It sound nonsense then but now when I hear "hototay", my stomach grumbles upon anticipation of this delicious .meat and vegetable dish soup. Though recipes may differ from restaurants to households - it still is one Chinese dish that satisfies hungry Filipinos. 

Here's a simple recipe for Hototay

Nilatik na Kalabasa

Also known as linutik, this dish basically it is mashed kalabasa cooked in coconut milk and the recipe varies in different households. There are those who make nilatik as a soupy dish thus it can be likened to almost squash or pumpkin soup. Others lessen the liquid part making it thicker and more solid. But whatever the variation is, it sure is an eye-catching nutritious dish you can easily make at home.

Here's the basic recipe for Nilatik na Kalabasa

Pinamalhan na Salmonite

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.

Here's a basic recipe for Pinamalhan nga Salmonite

Sotanghon Guisado

Whether a soupy dish or not, sotanghon is one of my favorite noodles to cook with. I like the texture of the noodles as well as its ability to absorb much of the flavor. I like the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good.
Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice.

Inihaw na Pusit

Grilled stuffed squid is one of the most inviting grilled seafood there is. Be it in a seafood restaurant serving grilled specialties or just in the comfort of your home, the gastronomic lure of inihaw na pusit is too tempting to resist. The preparation is just simple - just stuff the squid with tomatoes and onions , add seasoning and then grill until ready. The trickiest part when cooking squid in general is how to avoid making it rubbery as overcooking it will make it that way.
Here's a basic Grilled Stuffed Squid recipe that you can make easily at home.


Ginisang Upo at Togue

This simple sauteed dish consisting of these two vegetables plus shrimps and pork is one of the favorites as the taste of the two veggies collide at the same time mix in a good way. Kalubay is what Ilonggos call upo or bottle gourd and tawgi sounds like togue which are monggo sprouts. 

Here's a simple recipe for Ginisang Upo at Togue

Fruit and Sago Salad

Create a visually appetizing and delicious fruit salad using fruits and sago. The ingredients are conveniently available and the recipe can be tweaked to its availability at the same time to your personal taste. Just let your imagination be part of the procedure in creating your very own Fruit and Sago Salad.

Here's a simple Fruit and Sago Salad recipe

Giniling with Saging na Saba

Saging na saba is known as the cooking variety of banana most popularly used is Filipino meryenda like bananaque and kumbo (or maruya) and desserts like minatamis na saging and banana chips. It used in some Filipino dishes like pochero and nilaga. But one of the easier recipes we have at home using saging na saba is with ground pork or giniling na baboy. As the usual giniling recipe calls for potatoes, carrots, peas and bell pepper, this one just consists of saging na saba - though at time we use some belleppers too!
Here's the recipe for Giniling with Saging na Saba

Leche Flan

Leche Flan. There's no need to introduce this dessert as the name alone creates vivid memories of very popular and Filipinized caramel custard. Often at the center of the dessert table, leche flan is basically made of eggs and milk topped with sugar caramel. It's almost everywhere- restaurants, fastfood and even carinderias. But the best leche flan is the one that brings back the memories of home, of your childhood.

How to make Leche Flan


Sinigang na Pata

I love using pata (pork hocks) in some of my pork recipes and sinigang is just one of them. The combination of the meat and the fat is just too delicious to resist especially if it almost falls off the bone. 

Here's the recipe for Sinigang na Pata

Adobong Mani with Garlic Chips

Adobong Mani is the most popular Pinoys enjoy peanuts. Sold along the streets, sold in mall stalls or peddled all around even jeepneys and buses, fried peanuts are perfect munch on the go most especially if "accompanied" by a generous amount of fried garlic - that is if you have a suki mani vendor. If not, then you just content yourself with the "measly" garlic or you can make your own!
Here's a simple Adobong Mani recipe

Daing na Bangus

Daing na Bangus or pakas nga bangrus is among the most common ways of serving milk fish. As there are a "hundered and one ways" of cooking bangus, daing is among my personal favorite and good thins its easy and simple to prepare. One can even buy ready to cook daing na bangus in wet markets and the fish section of groceries. But you can also make your own so you can put ingredients that suit your taste or experiment with it.
Here's the recipe for Daing na Bangus

Garlicky Fried Pork Adobo

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. The most common is pork adobo and this alone has many variations including my favorite - garlicky fried pork adobo. And it's like cooking the usual pork adobo just with more garlic and frying the pork to a crisp!

Here's a simple Garlicky Fried Adobo Recipe

Pulboron

Pulboron is a staple in most bakeshops and is a favorite Pinoy candy-cake mix. While there are so many variations available, making your own polvoron makes you choose the ingredients of your choice and the flavor you love.

Here's a basic recipe for Pulboron.


Guisadong Patola with Ground Pork

Patola is one of my favorite vegetables. I like how subtle it tastes yet quite distinctive and its soft texture you get can still have a bite with it. It deliciously blends with other vegetables when made into dishes like laswa or tino-um with mushrooms. It's also cooked with miswa for a great tasting soup.

Here's a basic recipe for Ginisang Patola with Giniling which can also be made into a Miswa Soup.


Pancit Palabok

Pancit Palabok is one of my personal favorite noodles dishes. I just love the combination of the ingredients creating various taste contrasts as well as texture. Here in Iloilo, I am fond of the palabok served at Balbi's located at the St. Elizabeth Center along Valeria Street. I also crave and go for Jollibee's as well as Mang Inasal's version of the Pinoy noodle dish. Also, the Sunday Family Feast Buffet at The Promenade at Days Hotel Iloilo has a Pancit Palabok station which I really love. And if time permits making one at home is also a treat!

Here's a basic Pancit Palabok recipe

Ube Halaya

Making ube halaya is just simple but it tends to be almost tedious especially the mixing. The most important is that you make sure you have quality ube (purple yam), preferably the tapul variety. That's easy if you have a trusted and dependable suki at the market who won't shortchange you by substituting purple sweet potato. 
And if you're ready for the challenge, here's a simple recipe  to make a delicious Ube Halaya


Sinugba na Baboy

One of the easiest ways of cooking pork is just setting them over heat until the juices come out and the aroma fills the air - sinugba! And there are many ways of preparing inihaw na baboy - that is before the actual setting above charcoal.
The simplest of which is just rubbing rock salt to freshly butchered pork (it pays to have an honest suki who'd tell you the quality of meat). Just rub salt on all sides of the meat  and set it aside for around 15 minutes.

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies. On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy. It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  
Here's a very simple recipe for Rice Puto with Gata

Prawns in Spicy Garlic Butter Sauce

Lukon or prawns are among the most-prized yet affordable seafood. It maybe a bit more expensive than the usual seafood we have yet we can spare an amount just to satisfy our cravings at certain times. Most often it ends up a simple halabos recipe so that every flavor of the seafood is enjoyed on its own. But we tend to make it more special by giving this seafood more exciting and "kicking" taste - Spicy Garlic Butter.

Here's a simple recipe in making Spicy Garlic Buttered Prawns

Crispy Pata

Just the mere mention of crispy pata, makes one imagine a deep fried pork knuckle with very crisp skin and meat dangling after being dipped in a very spicy sawsawan. Next to lechon, crispy pata is probably the most indulgent pork delicacy there is. Though, laden with cholesterol, sometimes we need to satisfy our cravings and indulge on foods we miss a lot - with caution, that is. 
Making crispy pata is quite simple though preparation time is quite long. But it is as always, worth the wait. Here's a basic recipe for Crispy Pata.

Kinilaw na Pasayan (Shrimps)

Kinilaw is the Philippine version of ceviche, a popular dish in the American continent especially in the Spanish areas of Central and South America. It is called differently but basically it still is teh same style of cooking as the Philippines was a former colony. While fish, is the most popular kinilaw, other seafood are made kinilaw as well like oysters and shrimps, among others

Here's a simple recipe for Shrimps Kinilaw

Spanish-style Bangus Sardines

Bangus (or milkfish) is among the most popular fishes that tend to make it on the Filipino dining table. With its versatility, it can be cook in so many ways - grilled, paksiw, soup, fried, relyeno (stuffed) and a whole lot. In a simple gourmet style of cooking, it is most often made in Spanish-style sardines taking cue from the popular assortment of smaller fishes made into this kind of delicacy.

Here's a simple recipe for a Home-made Bangus Spanish-Style Sardines

Ginata-ang Tambo

A favorite of many Ilonggos, ginat-an nga tambo is heaven to them and fans of Ilonggo cuisine. With coconut milk and greens like saluyot, takway and okra plus subak like shrimps or crabs – this would automatically induce a lot of cravings. Especially when you’re abroad where raw ingredients are often hard to find and if they are luckily available, it still doesn’t taste like the one you might have grown up with. Even so, it is more than enough one's craving for this Ilonggo cuisine, no matter where you are in the world.

Here's a recipe for Ginat-an nga Tambo

Tahong

There are many ways of cooking tahong or green shells. Grilled, baked with cheese, as a soup - just name it, you can cook have it.  The simplest of course, is just steaming it or making it into a soup since it's just  boiling it with some spices and voila - a simple yet delicious dish is born! 
Here's a simple way to cook Tahong.

Kare-kare

Kare-kare is a Filipino stew made usually with pork or beef with a peanut based thick sauce. As it is quite plain when it comes to flavour despite its thick sauce, it is often partnered with guisadong bago-ong (sauteed shrimp paste) to get the full goodness of this favorite Filipino recipe.

Here's a simple recipe for Kare-kare.

Buko Pandan Delight

Buko Pandan is among the most popular Pinoy desserts and easiest to make. Its just a combination of young coconut strips called buko, gelatin cubes with the essence of pandan and a creamy concoction made with milk and cream. The preparation of a basic Buko-Pandan recipe is mainly on the making if the pandan-based gelatin. 

Here's a simple recipe for Buko-Pandan:

Linusgusan na Pasayan

Linusguan na Pasayan or halabos na hipon is the easiest way to cook shrimps. Just boil in salt and water until almost dries up. It's perfect with your dip of choice like toyomansi or just a good eaten on its own. With this kind of simple cooking, many decided to complicate it a bit for some challenge thus born one of the most popular halabos recipe which uses lemon soda like 7Up or Sprite instead of water.

Here's the simple recipe for Linusgusan na Pasayan (Halabos na Hipon)

Sweet and Sour Fish

 Whenever there are some left over fried fish at home, chances it will end as either cardillo or sweet-and-sour. While the former is cooked by adding beaten egg to the sauteed fried fish for a savoury dish the latter has the vinegar and sugar combination that creates a flavourful sauce for the fish. And there so many variations to the sweet and sour fish recipe but all point to the delicious mix of "sugared vinegar"! 
Here's the recipe for Sweet and Sour Fish

Goat Skin Kilawin

I'm not not really fond of having goat meat as part of my gastronomy. But if it is kilawin made with goat skin, bring it on! The taste and texture combination creates an exciting burst of flavour - grilled tender yet crunchy-chewy mixed with the spicy and tangy dressing makes it a perfect appetizer or a beet match!
Here's a simple recipe for Goat Skin Kilawin

Pancit Bihon Guisado with Lechon

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 made special by the addition of Lechon

Lechon Kawali

Just like it's namesake (well, almost) lechon, this crunchy pork belly dish needs no introduction. The mere mention of lechon kawali brings to the senses the crunch, the crispness, the aroma and the taste of this well-loved Pinoy favorite. Now, it's time to make one and enjoy all the goodness! 
Here's the basic recipe for Lechon Kawali

Fried Lumpia

I just love Fried Lumpia. The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce always makes me salivate just with the thought. Be it filled with meat, vegetable or mix of both, its always an enjoyable treat of munching fried lumpia. Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling.

Here's a basic Fried Lumpia recipe

Beef Kare-Kare

Kare-kare is a Filipino stew made usually with pork or beef with a peanut based thick sauce. As it is quite plain when it comes to flavour despite its thick sauce, it is often partnered with guisadong bago-ong (sauteed shrimp paste) to get the full goodness of this favorite Filipino recipe.
Here's a simple recipe for Kare-kare.

Pinoy Meryenda: Assorted Native Delicacies

It was a quite an afternoon in Jaro when this manuglibod passed by and we treated ourselves to this wonderful snack selection. There's the native rice cake or bingka, muasi or palitaw, bitso-bitso, puto lanson, suman, suman latik and tinanok nga mais nga pilit. They even had sio mai, lumpia and empanada among others. It seems they have also embraced some other snack items other than native delicacies. With these lot, it was an afternoon well spent having these goodies to fill our tummies. Burp!

Check out these links for the various recipes

Lato Salad

The seaweed known as lato is popularly referred to as "sea grapes" as it consists of little globules that resemble a miniature bunch of grapes. It is commonly served as kinilaw or native salad with vinegar and mixed with tomatoes and onions among others.
Here's a simple recipe on how to make Kinilaw na Lato or SeaGrapes Salad

Bulalo

The original "Sarap to the Bones", Bulalo is one of the most popular beef soups and can be found in different parts of the country. Like most dishes, the recipe tends to vary from one region to another but the basic is just it is slowly boiled beef shanks with bone (marrows) with an assortment of vegetables. Its one easy recipe but takes a lot of patience to prepare since it requires hours of boiling the meat until tender that it almost falls off the bones...
Here's  a basic recipe on how to cook BULALO

No-cook Pastillas

One of the yummiest gifts I received this Holiday season was a big batch of pastillas de leche. I like that it has a tamed sweetness and had the right  density - not too hard nor too soft. The recipe of making pastillas very simple and one can just let his creative mind do the work in making it more special.
Here's a basic pastillas recipe.


Butong or Coconut water

I just love butong! The refreshing taste of cold coconut water with buko strips is a great thirst quencher. Even if you're not thirsty, its one healthy drink. Oftentimes, I just drink it plain but sometimes I won't say no to one mixed with condensed milk or evaporated milk with sugar. Or some buko shake will do.
But in the end, it all goes back to the plain and simple buko juice...

Garlic Alugbati

I love alugbati! It's my favorite leafy vegetable though not as popular as kamote or kangkong tops for outside outside the region. It is known as malabar nightshade/spinach with a distinguishable red stem. It is usually paired with squash and meat/seafood for a simple yet delicious dish. It can also be  part of a laswa dish or as greens to ginisang monggo. But it is yummy on its own - boiled or stir-fried with another favorite - fried garlic.
Here's a simple Garlic Alugbati recipe

Kumbo

Kumbo is what Ilonggos refer to as banana fritters - saba dipped in batter then fried and sprinkled with sugar. Its  filling snack and easy to make at the same time tweak the recipe a bit to satisfy your taste and curiosity.

Here's a basic recipe for kumbo.

Pinamalhan nga Isda

Rooting from the word "mala" meaning dry, pinamalhan is an Ilonggo style of cooking fish where in the it is stewed until dry. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love pinamalhan using almost any kind of fish and the recipe is very simple yet making one delicious dish.
Here's a basic Pinamalhan nga Isda recipe