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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 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

Pork Giniling Sarciado

Giniling na Baboy is both a dish and is actually the literal translation of ground pork. It's among the easiest recipes and one that can be tweaked to suit you own taste at the same time cooked with whatever ingredients are available. While most often it is cooked with tomato sauce, it can be one with out it. Too add more kick to it, I often smother it bottled hot sauce. Namit gid!
Here's a simple recipe for Giniling na Baboy

Simple Kare-Kare na Pata

Now who doesn't love Kare-Kare? The combination of tender meat and the savoury sauce, and yes the bago-ong - all scream for extra rice! But of course preparing kare-kare "from scratch" tends to be a labor intensive especially when you have to prepare the sauce using the traditional recipe - ground peanuts, toasted rice, achuete, etc. But good thing there are different brands of ready-to-use kare-kare mixes available that making kare-kare now takes a few simple steps.
Here's a simple Kare-Kare na Pata Recipe