ILOILO FOOD TRIP

It's been a while since the last I made a sotanghon recipe so I volunteered to make one during a simple birthday lunch. I love making sotanghon guisado one using shredded chicken with lots of ground pepper.  And cooking one is just very simple and this recipe can be used in making either a dry pancit sotanghin guisado or a soup version. Here's the simple recipe for making Chicken Sotanghon

Inubaran  basically means the dish is cooked with ubad . No, it's not a typo error, it is really ubad not ubod  - different from but practically the same.  CONFUSING? Well  ubod  is the pith or the center of a coconut tree while  ubad  is the pith of a banana tree. To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .  Ubad sold in local markets. You will only use the white center/core portion. Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Here's a popular recipe using ubad ...

We usually make Chicken macaroni soup if there are leftover pasta used in making salads. But at times, we just miss the home-made goodness of a hot and creamy macaroni soup that we just make one on the spot. It is very easy to make and the recipe is very versatile that you can make use of what available in the fridge and pantry. Here's a simple recipe on how to make a hearty chicken macaroni soup.

The rainy days have triggered my utmost desire to make one of the simplest yet very delicious anti-cold weather comfort food we all love - Arroz Caldo. While one can find stalls and restos serving this Pinoy fave, making your own with better and more ingredients is just easy as 1-2-3!  So let's start the countdown as we make our very own Arroz Caldo!

I love the combination of pineapples and cheese. And that's not just as pizza toppings but also as a sandwich filling. But moreso in this favorite Filipino recipe of Pininyahang Manok which is even made special with the addition of cheese.  Here's a simple recipe for a delicious Pininyahang Manok with Cheese

Non-fish paksiw recipe is almost always limited to pork especially left-over lechon. It's the default left-over whole roasted pig recipe especially during big occasions like fiestas.  Lechon Manok on the hand is very common nowadays that every street corner all across the country has one lechon manok stand. It already has become a staple and quick ulam especially for dinner when you just buy and serve with on the table.  And most of the time there's none left, unless you bought it all for yourself. So here's an adapted recipe that will surely make us enjoy chicken as lechon paksiw. 

Chicken is probably the most consumed meat worldwide and there are a lot of recipes for this poultry. While the most popular dish would be the "1 million and one ways" recipe for fried chicken, cooking it barbecue style would be a close second. Each place and even each household have their own recipes based on their cooking histories. Ilonggos have the popular chicoen barbecue version Chicken Inasal - the recipe of which is different stalls to stalls, restos to restos and house to house. But here's a basic recipe for a Chicken Barbecue

Been craving for Chicken Curry these past few days and it finally came to the dinner table. Just some simple preparation and cooking using store bought flavour mixes. Making Chicken Curry is very simple - just some frying, mixing and stewing. And around an hour, you will be already enjoying the aroma and taste of a simple curry dish. Now, let's start cooking...

I looooove Adobo sa Achuete! Be it pork, chicken or almost anything. The delicious mix of  flavours of the oil, vinegar and garlic is often makes my adobo cravings and the meat is just secondary. Well, sort of. But if the meat preferably chicken is sort of fried a bit but still tender and comes right off the bone... extra rice, please! And 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.

Sotanghon is one of my favorite noodles to cook with, whether it's a soup or just a dry noodle dish. I like the texture of the noodles as well as its ability to absorb much of the flavor.  While there are so many brands - local and imported, I am very partial with 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. Ingredients 1 pack Sotanghon, 500 grams 1 cup of pork slices or shredded chicken 1 cup carrot strips 1 medium cabbage, chopped 1 medium onion, chopped 3 cloves garlic, chopped Oil Salt Pepper 2 Tbsp Soy Sauce 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes Sesame Oil, optional Calamansi How to cook Sotanghon Guisado In a large heated wok, pl...

Whether it comes from you suki fastfood, streetside stall or just simply cooked at home, Chicken Inasal is always a delicious way to eat.  It also tends to do away with pretentions as you almost and always have to do it "kinamot" (eating with barehands) and diets also go away - unli-rice, please! So let's make a delicious batch of Chicken Inasal and enjoy every bite of it!

One of most popular of all the pancit dishes in the Philippines is Pancit Bihon Guisado. From home to caridnerias, pancit bihon is a staple for its also the easiest pancit dish to prepare. It is a staple not only in most handaan, but also a a meryenda or snack. Made with rice noodles with assorted meat and vegetables, pancit bihon guisado is one delicious noodle dish even those who haven't cook can easily make. Here's a simple Pancit Bihon Guisado recipe

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 and/or adobo and this alone has many variations. But one of my favorites is Chicken Liver Adobo especially if the liver is sort of crisp and the adobo sauce is a bit darker than the usual. Here's a simple Chicken Liver (and Heart) Adobo Recipe

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

There could be as many adobo recipes as there are islands in the Philippines. As the unofficial national dish, adobo variants can be made from pork, poultry, seafood, vegetables plus even insects and worms. But let's stick to the more mainstream ingredients as here is a collection of adobo recipes on this blog. Enjoy and extra rice, please!

Tinolang Manok is among the most popular chicken dishes in the country with several version scattered throughout the regions. But the most popular involves the trinity of native chicken, papaya and dahon ng sili (or malunggay) plus the aroma and taste of ginger. It is also easy to cook and if one uses Bisaya na manok (free-roaming, native chicken), it makes the chicken soup more tasty. Here's a simple recipe Tinolang Manok using native chicken.

Chicken Inasal is the local version of chicken barbecue and is a staple throughout the region. As this is a very popular delicacy, recipe tends to vary from one to another or even from one inasal stand to another. A whole lot of chicken inasal restaurants have sprouted across the country led by Mang Inasal, an Iloilo-based fastfood chain before it was acquired by Jollibee around 5 years ago. But even if there are no chciken insal stands or Mang Inasal branches near you, you can still enjoy the delectable goodness of chicken inasal using this simple recipe. Here' a simple recipe for Chicken Inasal 

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

I love making sotanghon guisado one using shredded chicken with lots of ground pepper. And cooking one is just very simple and this recipe can be used in making either a dry pancit sotanghon guisado or a soup version. 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.

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.