A close cousin to Kaldereta this dish that originated in Quezon province is prepared with Pork spareribs slowly cooked in tomato sauce, pineapple juice, soy sauce and a touch of cheese. I never came across this dish when I was in the Philippines but my dire search for unknown and...
Saucy Pancit Canton is a type of stir fried noodle dish served with prawns, pork and vegetables on a bed of thick sauce. It lies somewhere between a normal Pancit Canton and Lomi where it’s not that soup nor it’s not that dry, it contains enough sauce just to bring...
Nasing Marangle is a beautiful concoction of bagoong fried rice, pinakbet and lechon kawali, a dish created by a Kapampangan restaurant called Apag Marangle. It’s an all in one meal where you have your rice, vegetables and meat, very nutritious and delicious. I saw this dish on Instagram and thought...
Sinugba and Kinilaw is what Sinuglaw is, a marriage of two totally opposite dishes, both delicious in its own ways. Sinugba and Kinilaw are both types of food preparation methods popular in Visayas and Mindanao, sinugba means grilled and kinilaw which means soaked in cone citric acid or vinegar. Sinugba...
If taro is used in sinigang why not other tubers like ube? In fact, after writing that statement it opened a whole lot of possibilities on my imagination, like using cassava, sweet potatoes or other yam varieties, they all are from the same family with just a minor change on...
Pancit Lusay is a type of stir fried noodle dish popular in Ilocos, Philippines where lusay noodles are cooked with Laoag longaniza, sliced tomatoes, egg, onions and garlic then seasoned with some bagoong. Lusay noodles are the noodle scraps from the fresh noodles where its cut and length vary, another...
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...
Next time you will have a lechon before you start serving it to your guests, set aside the head and the legs as this is the best part to use on our recipe today, anyways very few people get these parts on parties as it makes a lot of mess...
Nearly 2 years ago I posted an article about the many varieties of Adobo, I thought I would not discover any other adobo dish anymore but I was wrong in fact there are a lot more to discover and our post today is one of them. Adobong Tarlac is a...
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...
More
