I was so glad to find this small little white fish in the grocery store today. This kind of fish (we call a similar looking fish “homoy-homoy” – is perfect for ‘kinilaw’ (saviche), a form of cooking that uses acid to cook the ingredients. Kinilaw is, like the Mexican ceviche (we spell it as saviche), [...]
We have a mystery guest blogger today … from England, no less! An array of delicious Filipino food cooked in the diaspora Filipino food is known for combining sweet (tamis), sour (asim) and salty (alat) flavours all in one dish. These contrasting flavors create a unique taste and texture. In addition, Filipino cuisine is rather [...]
Ingredients include fresh mango, pineapple, bananas and raisins with sour cream, cream, lemon juice and orange marmalade (mixed together) sauce. You can basically add any fruit you want – strawberries are good with this too. AND to make it even better, pour a little bit of maple syrup and sprinkle some nuts, pecan or walnuts [...]
Baked Salmon with string beans and tomatoes on the side. Great for brunch … or any other meal. Baked salmon on butter with a little bit of lemon juice. Saute string beans and tomatoes in bacon … that’s it.
Here’s a very nice twist to the Shrimp in Coconut Milk recipe (or if you look at it in another way, a twist to the traditional adobo recipe) … Needs: Vinegar, white if possible (about 1/2 cup) Water (about 1/4 cup) About a tablespoon of minced garlic whole peppercorns salt or patis to taste Shrimp [...]
This is a simple, filling and delicious sandwich. I got the recipe (with modifications) from 3 Guys from Miami. Needs: Cuban bread (they said French bread could substitute but NOT baguette) softened butter sliced ham (they said, ‘good ham’ – I used Black Forest) lechon asado (roast pork) Swiss cheese sliced dill pickles yellow mustard [...]
Black Rice Paella So as I said, I tried to be simple but ambitious for my Christmas lunch two days ago and as promised, here is the recipe for the paella that I did. The recipe is pretty traditional, only that, instead of malagkit (glutinous rice), I used tinta or pirurutong (purple rice), an aromatic [...]
A slice of relleno dribbled generously with banana ketchup Needs 1 whole chicken ground pork sweet pickle relish olives stuffed with pimiento, chopped edam cheese, shredded or grated 3 eggs, hardboiled another egg, lightly beaten pimiento, sliced into strips onions, chopped garlic, chopped chorizo (or chinese sausage), chopped Worcestershire sauce Soy sauce butter The most [...]
Chicken Soup with Coconut I found this recipe from Reynaldo Alejandro’s The Food of the Philippines where it says that this was a favorite of Bill Clinton when he visited Manila. Alejandro also says that this comes from coconut-producing regions of the Philippines. It is very easy to do but the ingredients are somewhat hard [...]
This is just another take on the beautiful and easy to make Manilenyo dish called gambas (shrimp in chili garlic sauce). Normally, this dish calls for fresh shrimps – I only had four pieces of shrimps left in my frozen shrimp bag (que horror!, time to go to Costco!) – so I figured, I will [...]
That’s espasol to many of you. It’s another rice cake snack/sweet that we enjoy in the Philippines. Different regions boast that theirs is the best, which is probably true. For example, the espasol from Pangasinan is like a taste of heaven. Truly. But then Los Banos people (where I lived for a number of years [...]
I came home a little bit late last night. My roommate was already out and didn’t leave any food for me for dinner. He usually does, but didn’t last night. When this happens, I usually order out, but I didn’t want to as I spent my money on taxi fare in the morning – I [...]
This is so simple that I am wondering why not a lot of people do this. Fresh from the garden tomatoes work well for this. Just slice the tomatoes, drizzle with olive oil and sprinkle with fresh chopped basil leaves. That’s it! Great for a light dinner on a summer or fall day.
I really like sotanghon noodles more than any other Filipino noodles used for pancit. Sotanghon is the Filipino term for ‘bean thread noodle’ or ‘glass noodle’ or ‘cellophane noodle.’ It’s basically made of soybeans and the threads become glassine when cooked or soaked in water. I like it (to cook and to eat) as pancit [...]
Inubaran The province of Aklan’s cuisine is largely unknown and undiscovered. Some of the province’s native dishes sound and look very exotic yet the taste is quite familiar as they use common ingredients. They make use of coconut milk – a lot. Three dishes that come to my mind that fall into this category are: [...]
Inihaw na Pusit from Isla Restaurant in Chicago Squid (calamare) is now available frozen at your regular grocery stores in the diaspora. And they’re inexpensive too, at least here in the US. You can even buy the large ones that are very good for this recipe. So, if you find the big ones, you might [...]