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...
This is one of those dishes that for me truly defines Italian home cooking, slowly braised cheap large cuts of meat (Southern Italian Region) or minced meat (Northern Italian Region) with vegetables and sometimes dried processed meats slowly simmered in a rich tomato sauce that can be either enjoyed with...
In most parts of the Philippines there is dinuguan, in Nueva Ecija and Bulacan there is Tinumis. Tinumis is a dish prepared with cubed pork pieces sautéed in garlic, ginger, onions and tomatoes cooked with a souring agent like kamias, tamarind, tamarind flower and/or tamarind leaves, most of the time...
I don’t know when did my love for chicken gizzard started, what I do know I liked it at a very young age. I remember when I was young I am always excited when we buy a full dressed chicken because inside was this packet of gizzard, heart and liver....
I think this is the secret of Asian soft skin is the amount of collagen we have on our soups. In Asia, good quality soups are thickened not by starch like the Westerners we thicken our stews by boiling bones and tendons for a long time. These soups then yield...
Back from my trip in Hawaii I saw this video Righteous Bites Diners, Drive-Ins and Dives hosted by Guy Fieri and one of the dishes he featured was this Oxtail Soup from the Alley Restaurant in Aeia, Hawaii. His description was it was one of the best soups he ever...
Rabo Encendido is a Cuban dish of oxtails cooked slowly with vegetables like capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies. Other modern versions include cocoa powder, celery, and chipotle but in its most traditional style these ingredients were never used. Old recipes were quite hot...
The name does not do justice to this dish, for non-Italians like me it sounds like a medicine or something clinical, it is nowhere near that in fact it is the opposite, this dish is amazing and I can’t get enough of it. Coda alla vaccinara is a type of...
Gyusuji Nikomi is a Japanese dish made with beef tendons and konnyaku stewed for a long time until it is very tender and melts in your mouth. It’s such an interesting dish in fact it’s quite a unique stew compared to all other stews that I tried, the flavour profile...
You may well know Chopsuey by heart as it is the most common vegetable dish in the Philippines but do you know that there is another way to prepare them? And it’s the creamy variant. Not all will love this version but for those who like it thick and creamy...
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