Pinoy Balut

When I went home to the Philippines last year, a cousin of mine treated me,  along with a  few other cousins and friends, to dinner at a popular balikbayan destination called Isdaan Floating Restaurant in Gerona, Tarlac. Although I found the restaurant’s ambience,...

Read More

SINUGBANG BABOY

            Sinugbang Baboy translates to grilled pork. These are marinated pork slices that are grilled to perfection. It is also a general term that pertains to any grilled cut of pork—be it pork chops, loin, or pork...

Read More

KINILAW ISDA

             Kinilaw is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in a mixture of calamansi juice, fresh ginger, onion, chili, and seasonings.               ...

Read More

BATCHOY

         Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and...

Read More

KARE KARE

       Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts,...

Read More

KALDERITANG KANDING

One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a...

Read More

KANDING PAPAIT

          Papaitan Kambing “Pinapaitan nga kalding”or Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid).           ...

Read More

CRISPY PATA

Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.This dish can be eaten as a main...

Read More

HUMBA NGA BABOY

Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. Pork belly, pork hocks, and pork ham are the 3 most common pig parts...

Read More

NILAT-ANG BABOY

Nilat-ang Baboy is a type of Filipino pork soup in clear. I used pork belly in this version along with other ingredients such as potato, saba banana, and pechay (or baby bok choy). It is a perfect dish that you can enjoy during cold and rainy weather. I suggest that you...

Read More

BINAS-OYANG BABOY

         There have been countless versions of Bas-uy around. The difference mostly is the vegetables used for every recipe. I think that there is no wrong way of preparing Bas uy as long as you stick to the core components which are...

Read More

OTAN PAKBET

This Pinakbet recipe is comprised of different vegetables such as eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya (bitter melon), okra, and others. Since there are quite a number of ingredients required, I usually carry a shopping list and buy the freshest...

Read More

OTAN LAW-OY

              It’s perfect season for soups once again! Although Filipinos eat our hot soups all-year round, from where I am at (Northern California), the colder weather calls for some really comfort soups to...

Read More

LECHON BABOY

Letchon Baboy  is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. Lechón is a Spanish word referring to a roasted suckling pig.   Ingredients: 1 whole pig (20 kilos), rinse and...

Read More

LETCHON NGA MANOK

If you are in the Philippines, you can be considered lucky enough because lechon manok is available almost everywhere. Chances are that there are several stalls/stores near your place that sells this yummy food and they all compete with each other in terms of quality and...

Read More

BIHON NGA PANSIT

Pancit, or pansit, is a quick-cooked noodle dish that is one of the quintessential meals of Filipino cuisine. All kinds are available, and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with rice vermicelli and...

Read More

ADOBONG MANOK (MANOK SA VINEGAR OG SOY SOUCE)

Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. The vinegar marinade makes...

Read More

MANOK HALANG HLANG (SPICY CHICKEN IN COCUNOT MILK)

Halang Halang Recipe (Chicken Cooked in Coconut Milk)  is a variation of Ginataan, a simple and easy to make Filipino dish with a variety of ingredients from vegetables, all the way to meat, and seafood that is cooked with coconut milk. Halang Halang, as the name...

Read More

Tinonuang Nangka

Filipino Style Recipe: Tinunoang Nangka or jackfruit in coconut milk is another easy yet healthy food. Normally the jackfruit sliced and boiled. Then cooked with coconut milk together with shrimps or salted dried fish, season with salt and pepper. Estimated time of preparation:...

Read More

ADOBONG NOCOS (Fried Squid)

Adobong Pusit (Squid Adobo) is a stewed squid in soy sauce, vinegar, and other ingredients. Squid Adobo Ingredients 1 1/2 lbs squid (pusit) 1/2 cup vinegar 1 onion; chopped 1 tomato; chopped 4-5 cloves garlic; crushed 1/4 cup soy sauce Pepper Salt (optional ingredient) Squid...

Read More