Tagged: Offal

Dinaldalem 1

Dinaldalem

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 unique, nothing is wasted every parts of the plant and animal are brilliantly used as an ingredient to make an amazing...

Kushiyaki 1

Kushiyaki

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 it is poultry or not, vegetable or meat. Yakitori on the other hand is a term used for grilled and skewered chicken and its innards like...

Yum Cha Style Beef Tendons 1

Yum Cha Style Beef Tendons

I honestly don’t know how to make this but gave it a shot, with no recipe at all I will just base it on similar dished I tried. The last time I had this was in a Yum Cha place in North Shore which challenged me to make one at...

Crispy Dinuguan 1

Crispy 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 look right now compared to when I left. Thirteen years is quite a long time and in a country where...

Paklay 1

Paklay

In Philippines there are no animal innards left uneaten from heart, lungs, stomach and even blood there are many ways to cook them. I know they sound gross but if you eat processed meats like braun, pate, haslet, some sausages, some hotdogs or even gelatine then you definitely had consumed...

Chicken Liver, Gizzard and Quail Eggs with Green Peas 1

Chicken Liver, Gizzard and Quail Eggs with Green Peas

When I was young I remember I love eating chicken gizzard, for me the texture is quite interesting which makes me want to nibble them endlessly. I also remember when my mom or aunt buys a full dressed chicken I always look for that small plastic inside the cavity that...

Kilayin 1

Kilayin

Kilayin is a Kapampangan delicacy made out of thinly sliced pork, liver and heart marinated and cooked in vinegar and a mixture of spices. Like adobo and other Filipino dishes cooked in vinegar it is believed to taste better on its second day allowing all of that spices and flavour...

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta 1

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta

Don’t you like those different types of bread that are served in restaurant prior to the mains? They are served freshly baked and the texture is just so incredible. The bread served can be an assortment of different baked goodies such as focaccia, dinner rolls, sourdoughs, rye and one of...

La Paz Batchoy 1

La Paz Batchoy

Happy New year everyone! Today is the fourth day for our noodle week and if you noticed since Monday we haven’t posted anything from the Filipino cuisine yet that is why today I will be sharing the most Filipino noodle dish there is, the La Paz Batchoy Several Filipino dishes...

Goto (Ox Tripe Porridge) 1

Goto (Ox Tripe Porridge)

Goto is a type of rice congee popular in the Philippines, it is made similar to congee where rice is boiled in prolonged time with a generous amount of stock, the one thing that distinguishes it with a regular congee is that it is flavoured usually with various meats together...