Inampalayahang Manok in many ways is like tinola both starts with sautéed garlic, onions and tons of ginger before chicken is slightly browned and cooked in a broth the only big difference is the vegetables used because tinola uses young papaya and chilli leaves while Inampalayahang Manok uses bitter gourd...
No, our post today is not misspelled, it really is Singgang, a dish most probably influenced by our own sinigang. Sinigang, adobo and kilawin are the oldest dishes we had on record, these dishes even pre-dates the Spanish occupation. Filipinos love braising our dishes in something sour with salt, like...
Sometimes seafood is quite challenging to prepare as well as to consume, you just have to bear with all those fish bones, prawn heads and clam shells but if I tell you still can enjoy the same taste without the challenge would you believe me? Well it is possible, though...
If you eat in a lot of carinderia then most probably you have tried this dish, some of them might serve it as clear broth sotanghon soup with flaked chicken, some have small meatballs on it but the best ones come with the good sized meatballs and that’s what we...
Bulanglang Kapampangan is the perfect marriage between meat and vegetables, it’s not as meaty as sinigang and it’s not a vegetable rich like pinakbet or bulanglang, this simply sits between the two. In its most basic form, it uses bony pork cuts for flavour but some special varieties may include...
Almondigas most probably would have originated from the Spanish dish called Albondigas which is basically meatballs and vegetables in soup. Like many Filipino dishes their origins came from Spain and it is very evident from this dish, it contains two similar elements, meatballs and soup. Having said that Almondigas is...
Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty...
The first time I saw this dish is from one of my favourite YouTube stars Sonny Side from Best Ever Food Review Show when he visited Davao, I honestly never tried the real one but I will try to recreate it basing on his video as well as other videos...
I guess a lot of people are afraid of making homemade noodle soups at home because there are so much options that you can buy in restaurants that makes you think twice whether you can do something similar. Yes, they have the master stock that boils perpetually making an amazing...
In Malaysia and Singapore this is called “Laksa Lemak” also known as Nyonya Laksa, basically a type of laksa served with a rich coconut gravy, slightly sweet and strongly spiced. Traditionally the stock is made with a fish-based gravy but modern versions like this Chicken Curry Laska recipe today is...
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