Offal

Rabo Encendido 1

Rabo Encendido

Rabo Encendido is a Cuban dish of oxtails cooked slowly with capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies. 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...

Coda alla Vaccinara 1

Coda alla Vaccinara

Coda alla vaccinara is a type of Roman dish made with oxtail, vegetables and lots of celery. 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...

Gyusuji Nikomi 1

Gyusuji Nikomi

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. Gyusuji Nikomi is a Japanese dish made with beef tendons and konnyaku stewed for a long time until it is very tender and...

Creamy Chopseuy 1

Creamy Chopseuy

Creamy Chopseuy is a dish of stir fried mixed vegetables infused with creamy ingredients like chicken liver, quail eggs and a creamy sauce made with mushroom soup You may well know Chopsuey by heart as it is the most common vegetable dish in the Philippines but do you know that...

Dinaldalem 1

Dinaldalem

Dinaldalem is an Ilocano dish prepared with pork meat, pork liver, chickpeas and red capsicum cooked in soy sauce and vinegar. I lived in Baguio from 1991 to 1995 and I easily fell in love with its cuisine, the vegetables and the use of offal is what makes this cuisine...

Kushiyaki 1

Kushiyaki

Kushiyaki is a word that is used as a generic name for grilled and skewered meats regardless whether it is poultry or not, vegetable or meat. Kushiyaki and Yakitori what’s the difference? Kushiyaki is a word that is used as a generic name for grilled and skewered meats regardless whether...

Yum Cha Style Beef Tendons 1

Yum Cha Style Beef Tendons

Yum Cha Style Beef Tendons is a yum cha style dish where beef tendons are cooked until very tender, it is usually served with a semi sweet and savoury gravy in a bamboo steamer. I honestly don’t know how to make this but gave it a shot, with no recipe...

Crispy Dinuguan 1

Crispy Dinuguan

Crispy Dinuguan is a dish from Kanin Club made with a combination of crispy pork (probably lechon kawali and dinuguan. I always get excited when I meet someone who just freshly arrived from the Philippines, why? Because I haven’t been back since 2003 and I don’t know what Philippines do...

Paklay 1

Paklay

Paklay or Pinaklay is a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar. In Philippines there are no animal innards left uneaten from heart, lungs, stomach and even...

Chicken Liver, Gizzard and Quail Eggs with Green Peas 1

Chicken Liver, Gizzard and Quail Eggs with Green Peas

Chicken Liver, Gizzard and Quail Eggs with Green Peas is a simple saute of chicken offal mixed with quail eggs, carrots and green peas in a mild creamy sauce. When I was young I remember I love eating chicken gizzard, for me the texture is quite interesting which makes me...