Adobong tokwa, Tokwa, Tofu, Filipino food
KIlawing Labanos at Baboy is easy to make, tasty, and budget-friendly, too! Serve with steamed rice for a nutritious meal the whole family will love!
beef guisantes
Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style.
If you’re craving something garlicky and zesty tonight, look no further than the famous dish from the Philippines, chicken adobo. Chicken adobo is the unofficial national food of the Philippines due its versatility, its ease of preparation and the fact that it can easily fit in to any household regardless of their income.This versatile, easy-to-make [...]
Adobong Dilaw or Yellow Adobo is a Filipino dish where pork and/or chicken is is cooked in vinegar and turmeric. Inspired from the classic adobo, this adobo might taste similar to the untrained palate but if you will try to notice closely you will notice it has that mildly aromatic scent nearly similar to a mix of orange or ginger plus it gives a little bit of that pungent bitter flavour.
Lengua Con Setas or Ox Tongue with mushroom is a delicious stew that you can cook at home. This recipe will guide you through the process.
In the Philippines, this dish is usually served as "Pulutan" w/c means foods that goes well w/ beer or hard drinks. I love these served w/ steamed white rice. Ingredients: Beef Tendons- about 2 pcs. ½ c scallions chopped (for garnish) Ginger about an inch (julienne) 2 star anise 4 T soy sauce 1 T sherry wine 2 gloves garlic minced 1 med sized onion -sliced Pepper flakes or Sriracha hot sauce Oil for sauté sesame oil Salt & P (to taste) 2 T sugar 1 T vinegar ½ cup slurry (cornstarch and water)*** *** slurry is a thickener agent ( estimate only - 1 T cornstarch, ½ c cold water) Boil and cook tendons w/ ginger, onions, 1 star anise, 1 T soy sauce and S&P about an hour or unitl tendons are cooked. Tendons gets tender and gelatinous when cooked. Discard liquid used in boiling tendons. Slice tendons in cube-bite sizes. Set aside. Sauté garlic, onions, ginger until aromatic. Add in 1 star anise, 3 T soy sauce, 1 T sherry wine, 2 T sugar, sriracha hot sauce, vinegar and S&P and sliced tendons. At this time you have to taste the seasoning. Let simmer until all ingredients are incorporated and tendons absorbed the flavor. Lastly, add the slurry to thicken sauce. Add slurry slowly depending on the consistency you like. Serve hot and garnish w/ scallions and drizzle a little of sesame oil ENJOY!!!
This Macau style pork asado require only just combining the ingredients together and cooking the pork meat until tender. No need to roast or broil the pork to make a Chinese style pork asado. Just combine the pork, soy sauce, sugar, peppercorns, salt, bay leaf, garlic, anise, water and mushrooms. Then cook until the meat is
Bam-i is a pancit specialty of Cebu that has been adapted in most pancit eating parts of the country. It's the usual recipe for a pancit dish with meat and vegetables but pancit bam-i is a mix of two noodles-sotanghon and canton (egg). Just like with most pancit dish, the recipe can be adjusted to satisfy your own tastebuds. And using choriso (longganisa) might be attuned to your taste. Here's a simple recipe of Pancit Bam-i Guisado with Choriso (Longganisa) Ingredients 250 grams Canton noodles 200 grams Sotanghon (vermicelli) noodles (small packs) 12 pieces Choriso (longganisa), lean (or you can have more) 2 medium carrots, big slices 1 medium sayote. big slice 12 pieces Baguio beans, halved 1 medium cabbage, big shreds Oil (for cooking) 6 cloves Garlic, finely chopped 1 medium Onions, finely chopped Sesame Oil (drizzling) Salt and Pepper Seasoning cubes (optional) Calamansi (garnish) Water How to cook Pancit Bam-i with Choriso Place sotanghon noodles in a bowl of water to soften. Set aside. In a pan, fry the choriso. When done, set aside 6 pcs. Crush into small chunks the remaining choriso in the pan. Add garlic and onions then saute and stir fry. Mix-in carrots, sayote and Baguio beans. Season with salt and pepper. Stir fry. Add one cup of water and bring to a boil. (Add seasoning broth if you will be using it) Place sotanghon noodles and simmer for a minute. Add canton noodles simmer for 2-3 minutes (or until cooked) Finally add the shredded cabbage. Cover until cooked. Transfer to a serving plate - drizzle with sesame oil, fried garlic and garnish with more longganisa. Serve with calamansi.
Chicken Liver, Bistek Style . The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to sh...
Roasts bring a sense of occasion comes once it's brought to the table. The mood changes at the mere sight of it. The anticipation of the first mouthful brings excitement. A Sunday roast is de riguer to the English and we have taken that on in our home. It gives us something to look forward to at the end of the week. Our roast is not always English style. Asian roasts also grace our table and gives the same amount of pleasure. When I saw Gok Wan cook this pork dish on TV, I was in awe. Its looks definitely wows yet the cooking process was quite easy. The name called me: twice cooked melting pork. Melting is the key word here. We all know how delicious belly pork is when cooked to the melting stage, especially when aromatics are added such as in this case. After the initial cooking process has infused it with so much flavour, it is briefly roasted with a soy and honey glaze to seal the deal. The fat melts and bastes the meat, coaxing it into succulence. The glaze caramelises and coats each morsel with another level of flavour. Each mouthful is punctuated with the spring onion and chilli topping. Awesome! This dish is very easy to make. It can be pre-cooked and refrigerated a few days before roasting. I used a pressure cooker to shorten the cooking time to half an hour. If you are entertaining, this dish will wow your guests without them guessing that you didn't break into a sweat preparing it. Simple side dishes such as stir fried vegetables, steamed rice or steamed buns (I made my own using this siopao dough recipe) is all you need to complete the meal. I did not want to waste any delicious bit of this meal. Although Gok Wan says the pork skin has to be discarded, I saved and roasted it alongside the meat to make it into crackling (and that is why he is so slim and I'm not, but never mind). I also saved the cooking liquid as that has taken so much flavour from the pork and the seasonings. It can be used as extra sauce for spooning on rice or for dunking the steamed buns in. All in all, I found this dish easy to cook, so delicious and as a bonus, inexpensive. Recipe adapted from Gok Wan's twice cooked melting pork recipe. Ingredients for the pork belly: 1.2 kg. joint of pork belly 1" cube ginger, smashed 3 cloves of garlic, smashed 3 stalks spring onions, halved and smashed 1 star anise 1 tsp. whole black peppercorns 1 tsp. five spice powder (optional) 1/3 c. shao sing wine or dry sherry 1/4 c. light soy sauce 1 tsp. salt Instructions: Put the joint of pork belly in a pot that's large enough to accommodate it. Add the rest of the ingredients and top up with enough water to reach the top surface of the pork. Bring to a boil and cook, covered, until tender (about 2 hours). I used a pressure cooker for 30 minutes. Take the pork joint out of the pot and let it sit on a rack to rest. Reserve the sauce. Pre-heat the oven to 200° C/400° F. When the pork has rested and is cool enough to handle, peel the skin off. You will also need these ingredients: 1/4 c. honey 2 tbsps. of light soy red chilli, sliced green parts of a spring onion, sliced. Method: Set the pork belly on an oven tray. Mix the honey and light soy sauce together, pour on the pork belly and baste all over. Roast for 25-30 minutes until the pork is glossy and caramelised. The glaze will run off the pork so baste it often. As it roasts, the glaze will thicken and stick to the pork belly. If the glaze on the baking tray thickens too much, add a spoonful at a time of the cooking liquid to dilute it so it doesn't burn. If you want to make crackling out of the pork skin, lay it flat on a rack on an oven tray. Poke holes all over the surface using a fork. Brush with cooking oil. Roast on the upper oven shelf, as the pork belly roasts, until crisp. When done, take the joint out of the oven and transfer to a plate to rest for about 10 minutes. Cut the into bite sized pieces. Transfer to a serving dish and sprinkle the chilli and spring onion slices on top. You can use the cooking liquid as a sauce. Strain and add honey to taste. Serve with the pork. To make the buns: Follow this recipe for the siopao dough. After proving the the dough, divide into 24 pieces and roll into balls. Roll the pieces of dough into oval shapes and fold each in half. Set on halved paper cases or semi circular pieces of paper. Steam for 10-15 minutes until puffed up and cooked. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Pata Jamon (Home Cured Pork Hock) Tangerine and Szechuan Peppercorn Pork Stew Chinese Style Roast Belly of Pork (Chinese Lechon) Baked Hoisin Glazed Pork Ribs Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
This sarciado recipe consist of ox tripe and beef skin for this dish.
Chicken Inasal is the local version of chicken barbecue and is a staple throughout the region. As this is a very popular delicacy, recipe tends to vary from one to another or even from one inasal stand to another. A whole lot of chicken inasal restaurants have sprouted across the country led by Mang Inasal, an Iloilo-based fastfood chain before it was acquired by Jollibee around 5 years ago. But even if there are no chciken insal stands or Mang Inasal branches near you, you can still enjoy the delectable goodness of chicken inasal using this simple recipe. Here' a simple recipe for Chicken Inasal Ingredients 1 whole chicken, cut into serving pieces or you can have choice cuts 1 Tbsp Sea salt 5 cloves garlic 2 stalks/bulbs lemon grass 1/4 cup sugar, adjustable and optional 1 thumb size ginger chopped finely 1 bottle of Sprite or 7-Up 2 Tbsp soy sauce Black peppercorn, optional 3/4 cup coco vinegar 1/2 Annatto (achuete) oil How to cook Chicken Inasal Using a mortar and pestle, pound the lemon grass stalk, garlic and sea salt. Add ginger, soy sauce, pepper, sugar, vinegar and soda. Mix well. Set aside 2-3 tbsp of the marinade for basting. Mix it with the achuete oil. To make achuete oil, you can buy achuete powder or use real achuete seeds mixed with oil. When using seeds, heat oil then mix seeds until color becomes orange. Make a few cuts on the meaty side of the chicken to let the marinade seep in more. In a bowl, mix the marinade with the chicken pieces making sure it coats the chicken well. Leave to aside for at least half an hour before grilling. Grill chicken, 5-10 minutes on each side and basting every few "turn-overs". Serve with dip made with soy sauce, vinegar and calamansi. Chicken Inasal with (unli) rice and "chicken oil" at Mang Inasal Just like most recipes, chicken inasal recipe can be tweaked to suit your own taste.
Bringhe, a Filipino-style Paella made of glutinous rice, chicken, sausage, vegetables, and coconut milk is hearty, tasty, and sure to be a crowd favorite. It's the perfect one-pot meal for all your special occasions!
Bangus or milkfish is one of the most abundant and versatile fishes around. It can be cooked in so many way - sinugba, pinirito, sinigang,...
Meaty with a dash of veggies. Recipes developed and published by a human for humans.
When there are home celebrations like fiestas or reunions, there would always be lechon baboy as the gastronomic centerpiece. And chances are there would be left-overs the following day/s or even weeks. So how to get "rid" of the kilos and kilos or this roasted pig? More often, it would end up as lechon paksiw as there would be some sarsa leftovers too. Just stew the lechon in the sarsa, add some vinegar and spices and another dish is born. Here's a simple recipe for Lechon Paksiw Ingredients 1.5 to 2 kilos left over lechon, 1/2 cup vinegar (adjustable) 2 cups liver sauce (leftover) or Mang Tomas Sarsa ng Lechon (Spicy if desired) 1 head garlic, minced 1/2 tbsp whole peppercorn 1/4 cup soy sauce 1 tsp salt 1/2 cup brown sugar 1 cup water 1 cup banana blossoms (optional) How to make Lechon Paksiw Slice lechon into small serving pieces. Mix all the other ingredients in a wok and when done, add lechon. Bring to a boil. Lower heat and simmer until lechon skin becomes soft and sauce thickens. Make flavor adjustments to suit your taste at the same time consistency. Remove from heat and serve with rice. The measurements in this recipe will just serve as guide. Just tweak them to suit tour taste as you cook your lechon paksiw. Enjoy!
Callos is a Spanish-Filipino dish consist of beef tripe, ox feet, potatoes, carrots, chorizo de bilbao, ham , bacon, olives, cheese then stewed in tomato sauce.
This Adobong Isaw Recipe is not new nor is it the best selling bar food (some bars in the Philippines serve this though); however, the mere simplicity of this recipe makes this special – in my opinion.
Easy to follow recipes for delicious home cooked meals.
Meaty with a dash of veggies. Recipes developed and published by a human for humans.
Whether a soupy dish or not, sotanghon is one of my favorite noodles to cook with. I like the texture of the noodles as well as its ability to absorb much of the flavor. I like the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good. Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice. Ingredients 1 pack Sotanghon, 750 grams 2 cups Pork slices (You can also use chicken or combination of both) 2 medium carrots, cut into strips 1 medium cabbage, chopped 1 large onion, chopped 5 cloves garlic, chopped Oil Salt Pepper 2 Tbsp Soy Sauce 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes Sesame Oil, optional Calamansi How to cook Sotanghon Guisado Soak sotanghon noodles in plain water and set aside. Drain when about to be used. In a large heated wok, place cooking oil and when hot enough saute garlic and onion. Add pork or chicken and cooked for 2-3 minutes Pour in soup stock or water with broth cubes. Season with salt and pepper if needed. Let it boil and continue to cook for around 5 minutes. Place the drained sotanghon noodles and let it absorb the broth by tossing gently. Add water if necessary. Adjust flavour by adding more soy sauces and other seasoning. Finally, add carrots and cabbage. When noodles and vegetables are cooked, remove from heat drizzle with sesame oil. Serve with calamansi. The measurements are just guides for this Sotanghon recipe for you can always cook according to your preference and most especially taste. You can tweak the recipe with additional ingredients and spices or you can omit those which tour tastebuds are not fond of. Always, taste what you ate cooking and make adjustments to suit your taste. Enjoy!
Tiniim na Manok is super easy to make and guaranteed to be a family favorite. Slow-cooked in a pineapple marinade and served with sweet and tangy gravy, the chicken is juicy, flavorful, and perfect with steamed rice!
Lucban Hardinera Special is what I call my colorfull version of the hardinera a kind of meat loaf of Southern Tagalog, Lucban Quezon i...
This pochero recipe shows the basic way on how to cook pork pochero.
Lechon Paksiw is the perfect use of party leftovers! Made of chopped roast pork, vinegar, liver sauce, and spices, it's a sweet and tangy stew that's delicious with steamed rice!
Pancit Habhab or Pancit Lucban is a pancit version that originated from the Quezon province. This noodle looks the traditional Pancit Canton
Kalderetang Kambing is the Filipino version of Goat Stew. This delicious dish is prepared using chevon (goat meat), tomato sauce, some vegetables, and liver spread. The use of liver spread makes kaldereta different from other tomato based stews.
Here is a delicious Roasted Chicken Recipe that is full of nice flavor and aroma; I call it Filipino Roasted Chicken Pandan. Enjoy this yummy chicken recipe
Special Goto is a type of rice porridge cooked with ox tripe and sometimes with pig intestine. It is served with toasted garlic on top along with calamansi
Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish". Basically, "go, grow and glow" dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc. Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice (malagkit) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste 2 pcs. pork/chicken bouillon/broth cubes (optional) 1 tablespoon turmeric powder 4 pcs. hard-boiled eggs, peeled and sliced into quarters Spring onions Oil Water How to make Valenciana Wash malagkit rice. In a rice cooker or pot, place rice then add 2 and 1/2 cups water (or depending on the variety of rice you have) Add turmeric powder and 1 broth cube dissolved in water. This will already give the rice some flavour. Once cooked, set aside. In a wok, cook pork sliced in its own oil then saute-in garlic and onions. Add liver, Chinese sausage, sliced red bell pepper, green peas and raisins. Season with salt and pepper or bouillon cubes. When cooked, add it to the cooked malagkit rice and mix well. Cook in low heat for 5 minutes then removed from heat. Serve garnished with sliced boiled eggs and spring onions. The measurements for the meat and vegetables are just guides sice you can have mich as your want. You can add or omit some of the meat or veggies to suit your taste. Enjoy!
A modern take on traditional lechon, this pork belly dish takes cues from porchetta, rubbed in a fragrant herb paste and cooked until crisp and tender.
Litid Bulalo, Beef Tendon Soup . The best part of bulalo other than the bone marrow are tendons in the kneecap. At time we go to the ex...
A blog about Cavite food, Cavite famous dishes, Cavite food history, Caviteñean cooking, Cavite culinary traditions, Cavite City and Cavite province.
There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household t...
There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. The most common is pork adobo and this alone has many variations including my favorite - garlicky fried pork adobo. And it's like cooking the usual pork adobo just with more garlic and frying the pork to a crisp! Here's a simple Garlicky Fried Adobo Recipe Ingredients 1 and 1/2 kilo Pork cubes 1/2 cup Vinegar (adjust) 1/4 cup Soy Sauce Oil 3 pcs Bay leaves 1 head garlic, chopped 1 large head garlic, minced 1 medium onion, sliced Whole black peppercorns Procedure In a wok or pan, add oil and fry the chopped garlic until crisp. Set aside for this will serve as toppings. Add more oil and fry (almost deep fry) pork cubes and set aside. Do it per batch depending on the size of your wok/pan. Do not overcrowd the pork. Reduce oil and saute minced garlic (the more garlic the better) and onions. Add pork, vinegar, soy sauce, pepper corn and bay leaves. Bring to a boil and simmer for 30 minutes or until meat is tender. Adjust flavor according to your taste by adding more or having less vinegar, soy sauce and water. Add a little sugar to balance saltiness. You can also fry it for the second time to have it crispier when served. Transfer of a serving plate then garnish with fried garlic. To recreate this recipe a bit, add chili and/or chili powder to make a Spicy and Garlicky Fried Pork Adobo! And if you want the regular way of cooking adobo like the one below, just don't fry the meat - the recipe's still as good. Or you can have it the reverse way - cook the adobo first then fry. For a dry version of pork adobo, simmer until the sauce dries up and the oil from the pork fat begins to fry the meat.
Sinugba, Grilled pork, inihaw, Filipino food
