Dinuguan is a popular stew dish in the Philippines made up of pork blood, pork meat, some offals (liver, intestines, etc) and vinegar.
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Tortang Talong
(Chicago) – This a simple and ever popular Filipino eggplant omelet. This dish could be simplified some more and just reduce the ingredients to eggplant, egg and oil. But I like my torta with some stuffing to make it heavier ...
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Veggie Galore: Chopsuey
(Chicago) – I eat vegetables but it's not usually my preference especially if there's a meat dish on the table. My doctor even reprimanded me for doing high protein diet ...
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Monggo = Mung Bean
Monggo is a very popular bean in the Philippines. It’s versatile – commonly used in savory dishes and some in desserts. There’s monggo guisado which I adore...
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Spare Ribs Caldereta
(Chicago) - I have a full slab of pork ribs in my freezer for quite some time and I don’t know what to do with it. The previous slabs became 2 different barbecue
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Pambansang Sabaw: Sinigang
(Chicago) – If the title sounds Greek to you, actually, it is Filipino and it means, the national stew is sinigang which is a dish meat and vegetables stewed in a sour broth...
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Prawns in Curry Coconut Milk
(Chicago) - Fresh prawns are bit expensive here in the US, even in Manila actually. It’s not something that you can cook anytime you want –only reserved for special occasions. Other than the price, it’s not advisable, medically-speaking,...
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Hot and Spicy Bicol Express
(Chicago) – Pork belly and coconut milk? This combination is a no-brainer –one of my all-time favorite Pinoy dishes . The spiciness and creaminess of this dish make it perfect with rice. And any dish that makes me eat humongous amount of rice is an ultimate comfort food for me. This is one of them. Hope you like Bicol Express too! 🙂 Ingredients: 3 lbs Pork Belly (Liempo), cut into small pieces 2 tablespoons cooking oil 14 oz (400 ml) coconut milk 3 large poblano peppers, seeded and sliced thinly 1 jalapeno peppers, seeded and sliced thinly 1 tablespoon garlic, minced 1 large onion, chopped 2 large tomatoes, chopped 1…
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The Spanish in Us: Pork Afritada
(Chicago) – There’s always something Spanish in every Filipino. It is evident in the last names of most of us, in skin color of a few, in religious belief of the majority, in facial structure, in politics, in public festivities, in architecture, in our alphabet and in many other aspects of our lives. With the Philippines under the rule of the Spaniards for more than 300 years, we have them in our system, in our veins and even in our palate. Our food is almost Spanish. “Fritada” means fried. Afritada is made up of browned pork (or any meat) simmered in fresh tomatoes and finished with oven-roasted (browned) tomatoes, onions…
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Pinoy Menudo
(Chicago) – One of the major (major! :)) effects of food blogging to me is that my appreciation of Filipino food has grown significantly. How many times I denounced my homeland cuisine whenever I was asked if Filipino food was my favorite cuisine. I gave bulls**t reasons such as Filipino dishes are oily, unhealthy or whatever crap. I am guilty as charged, like many others. No matter how often we deny or shy away from Filipino dishes, we crave for it; we long for those crispy skin of lechon and crunchy, yet juicy lechon kawali. Well, if you’re a Filipino and you grew up with your “nanay” or “lola’s” cooking,…
