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...
Pulutok is a Filipino dish made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies. Pulutok is the Kapampangan version of Bopis, while both dishes may look similar there are many key differences.  Pulutok mostly focuses on its main ingredient, pork lungs and it is usually...
Kaleskes is a dish from Dagupan Pangasinan prepared with carabao or cows’ intestine, pancreas, tripe and other internal organs cooked in a soup form seasoned with vinegar and other spices. If you had tried Pigar-Pigar right in the centre of Dagupan’s night street food scene in Galvan street then most...
Pungko Pungko are street food stalls popular in Cebu that sells a random assortment of fried food, it is a term that is associated with the food these stalls sells. If you are not from Visayas then possibly you would not know what Pungko Pungko is? Basically Pungko Pungko are...
Sup Ekor is a Malaysian soup dish prepared with oxtails and vegetables like carrots, potatoes and tomatoes seasoned with shallot, garlic and spices like cumin, coriander, cinnamon, cardamom and star anise. Sup Ekor in Malaysian or Sop Buntut in Indonesian is a popular comfort food in Malaysia and Indonesia, basically...
Taghilaw is a Filipino stew of pork and offal such as intestines, liver and kidneys sautéed with garlic and onions then cooked in vinegar. If you love innards or offal then this dish is definitely for you, liver, kidneys, spleen, stomach, intestines even brains you name it, it will be...
Oxtail Udon is a Japanese inspired noodle soup dish prepared with fall of the bone slowly cooked oxtails on dashi stock served with chewy udon noodles Ohhh Oxtails, I can’t get enough of you, one of the most underrated meat cut that deserves everyone’s attention. Its meaty, its tasty, its...
Beef and Tendon Curry is a fusion dish of Penang curry spices and traditional curry powder in coconut where beef brisket and beef tendons are simmered until fork tender alongside floury potatoes. In search for making the best curry at home landed me in creating this Ang Sarap Original recipe,...
Yusi is an Ilocano stew made from fatty chopped pork neck, pork, liver, chives and a dark seaweed similar to the Japanese nori called gamet Ilocano is one of the most adventurous cuisines I ever tried, and I love it. From pinikpikan, dinengdeng, dinakdakan and pinapaitan, they might all look...
Warek Warek is a pork offal dish of twice cooked pork ear and collar, first boiled then broiled, seasoned with lemon, ginger, onion, garlic and chillies then tossed in mayonnaise One of my favourite Filipino provincial cuisine from the Ilocanos, the extensive use of weird unknown vegetables and offal cuts...
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