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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


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 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