The Hawaiians love this dish, and I don’t see any reason for you not to love it as well! This is one heck of a good comforting soup. Hawaiian Oxtail Soup is a type of clear soup prepared with Oxtails slowly cooked with aromatics alongside herbs and peanuts. If there...
One of the best dishes the Ilocano cuisine has to offer! Ilocano Igado is Filipino pork recipe prepared with pork liver, pork meat and other offal cooked with green peas, red capsicum, ginger, onion and garlic in vinegar. I had been making my Igado wrong but no one did ever...
Melt in your mouth, sticky delicious, those are the perfect works to describe this dish. Binondo Style Beef Tendon Curry is a Filipino Chinese beef tendon dish prepared by slowly simmering tendons with garlic, ginger, onion, red bell pepper. lemongrass, Chinese herbal seasoning mix in a curry powder and coconut...
You would never imagine beef offal can be as good as this! Walastik Pares is a version of Beef Pares created by Wilber Ramos made with a slightly thick sauce and instead of just the usual beef cuts, beef innards are used such as brains, intestines, bone marrow and tendons...
Perhaps one of the less understood beef cuts are the beef cheeks. These cows’ cheek muscles are a very tough cut of meat, hard-working muscles that houses an abundance of connective tissues, definitely a part works out a lot as it is constantly used to chew grass giving it that...
Beef Tendons, Tofu and Mushrooms is a dish of simmered beef tendons and tofu in a sauce prepared with savoury sweet sauce infused with shiitake essence and dried shrimps. One of my favourite offal cuts are beef tendons, it’s those tough band of fibrous connective tissue that usually connects muscle...
Rabo de Toro or Spanish Oxtail Stew is a Spanish dish that is traditionally made after the bullfights, made with bull’s tail where it is slowly simmered in tomatoes and red wine with spices and aromatics until fork tender. During the old days there were no television or radio hence...
Sisig Matua the predecessor of the sisig we know now, simply made with boiled pigs face, chopped into bits, tossed with chillies, onion and ginger then seasoned with sukang sasa. Before Aling Lucings famous sisig there was this, Sisig Matua, the predecessor of the sisig we know now. While the...
Creamy Chicken Liver Pate is a spread made with chicken liver cooked together with onions, garlic, butter, cream and spices then processed into a paste that is then let to set in a ramekin, chilled then to be served as a spread on breads. We made some liver spread before,...
Soup Number Five or more commonly spelled as Soup Number 5 is a Filipino soup made out of bull’s testes and testicles, usually served as a pulutan or a hangover cure, it is also considered to be an aphrodisiac. If you think Rocky Mountain Oysters are too much for your...
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