Pork Menudo

When one says menudo in California, a peppery Mexican tripe and hominy soup is usually what comes to mind but although our Filipino menudo may share the name and reflect Spanish influence as well, no two dishes Read more

Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)

It is a learning adventure, this food blogging. Not only am I discovering foods outside of the Filipino cuisine, but I am also finding that there is more to the Filipino cuisine than adobo. In my quest to discover fresh meal ideas for the blog, I often find myself steering almost every conversation I have towards food. It was in one such conversation that I discovered from a Filipino nurse at work that it is customary in some areas in the Philippines to add miswa noodles to sauteed sardines. Whaaat? I’ve had miswa noodles, of course. And canned sardines I occasionally prepare when I am pressed for time and want something simple for dinner. But never, not even while I was growing up in the Philippines, have I tried the marriage of these two ingredients in a dish. However, the fact that I’ve never heard of this before is not at all suprising. The Philippines is home to at least a dozen Malayo-Polynesian-speaking ethnic groups, and each have their own regional sub-culture of auxiliary dialects, traditions, practices and cuisine. Read more

Beef Pochero

If there is ever a clearer display of how diversified the Philippine cuisine is, I believe it can be found in the many ways the pochero recipe is interpreted from one Filipino kitchen to another. Google the recipe and different food websites will provide you with different variations~from the basic Nilaga-style version enhanced simply by the addition of Read more

Ginisang Munggo at Chicharon (Mung Bean Stew with Pork Rind)

Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find. Read more

Lamb Caldereta

Calderata is a regular in Filipino fiestas and is also a favorite companion to beer for drink-happy Pinoy hubbies. The meat used is usually beef or goat. However, in this recipe I am using the lamb chops that I’ve had for a couple of weeks in my freezer~forgotten, until today. When I prepare calderata, I usually take the lazy way out and use convenience sauce mixes. For .89 cents or so a packet, they are a very welcomed time saver. But this stew-like dish is not really very complicated to make~it starts just like afritada and completes with the addition of liver spread and cheese. Read more

Simple Beef Stew

Last night, I went to the Artesia, California branch of Lee’s Sandwiches to take pictures of the place. Since I am a regular customer of their vietnamese sandwiches and a great fan of their pocket-friendly prices, I wanted to share a little view of the restaurant here. But what can I say? I came for the pictures and left with four 10-in sandwiches and two 2-ft long baguettes instead. I am certainly not one to resist the aroma of freshly-baked bread! And what goes best with freshly-baked baguette but a steaming, hearty bowl of beef stew? That’s exactly what I had for lunch today~beef stew and bread. Read more

Chicken Afritada

My daughter, Liane, who is 16 years old, is my biggest support in this www. com endeavor. She also happens to be my loudest reality check call. Read more

Pork Pozole

Pozole, as described by Wikipedia, is a stew-like dish made with hominy, choice of meat cuts, chile, seasonings and garnishes such as cabbage, onions, lemons and radish. It is tradionally served in Mexico on Christmas Day as a “celebration of life’s blessings”. Well, I truly am grateful to be inside my warm, safe home! Read more