I am not sure if this still happens in the Philippines but I remember when I was young when my mom buys a whole dressed chicken there is a small plastic pouch on the chicken cavity that is filled with the offal meat like gizzard, liver and heart. I always...
I am doing a lot of copycat recipes from the Philippine restaurants, I guess you know why? If not let me explain, just imagine me living in New Zealand for quite some time now, my only view of what’s happening in the Philippines is when I open Instagram or Facebook...
I love oxtails, IMHO this is one of the best parts of the beef and it so underrated, if people just know the amount of flavour you get on this cut, as well as its amazing texture then I guess everyone would start buying it. Like beef skirt and beef...
This will totally change how you look at menudo, all these times most of us knew that menudo uses the usual potato, carrot and pork combination over a tomato-based sauce but after being introduced to this dish my whole perception changed. Menudong Nagcarlan as I mentioned is a version of...
Goto for most is usually a Filipino rice porridge loaded with tons of garlic and ginger, mostly cooked with some sliced of tripe, in Batangas it is a different story while both are soupy and garlicky the similarity ends there because Gotong Batangas does not contain rice at all, instead...
Some call them chicken knee, some call it soft bones, some chicken cartilage but yes you had seen it right, it’s that part of the chicken in between the joints of the chicken drumstick and thigh, hence technically that is the knee and yes, we eat them and it is...
If you like bopis and Bicol express then dish is for you, a dish where these two dishes collide and create a wonderful concoction called Kanding-ga. Kanding-ga is the Bicolano’s way of preparing bopis, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and...
Pho usually is prepared by meticulously simmering beef bones for a long time using like backbones and oxtails with some Asian spices and aromatics, then served with thin slices of raw beef. We barely see Pho served with the very bones it was made of, not that I am 100%...
Hi-Bol from the word “High Voltage”, this dish will definitely shock your taste buds, sour and bitter soup best served really hot with chillies. This Ilocano dish is basically a version of pinapaitian served with pancit lusay, a dish that even though uses unused food trimmings it is still delicious....
Have you ever tried Higadillo? If not, you need to specially if you love Lechon Paksiw, Adobo and Igado, it’s a wonderful concoction of these three dishes where all of its best qualities are represented. Pork and liver are slowly simmered on vinegar, lechon sauce and soy sauce with lots...
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