Pork Menudo
February 18, 2008
When you say menudo in California, what usually comes to mind is a spicy Mexican soup made with tripe. However, the menudo recipe we have here is the filipino version~ a colorful stew made with chunks of pork, liver, potatoes, carrots, bell peppers, garbanzo beans and a thick tomato base. Unlike its Mexican namesake, filipino menudo leans towards a slight sweetness due to the addition of raisins. Read more
Pork Embutido (Filipino-Style Meatloaf)
February 11, 2008
If my mother has her pinakbet (sauteed native vegetables in shrimp paste), I, on the other hand, have pork embutido as the very first recipe I mastered. Over the years, I have tweaked this recipe so many times~from adding liver spread to mixing in cheese~until I arrived to this version that is now a frequent request by my family and friends. Read more
Galunggong Lumpiang Shanghai (Fish Eggroll)
February 10, 2008
Here is an alternative lumpiang shanghai recipe for Lent. It is a good way to enjoy filipino eggrolls if you are one who is refraining from the customary ingredient of either ground pork, beef or chicken. The process is laborious and time consuming, but the end result is well worth the extra effort! Read more
Tinolang Manok (Stewed Chicken in Ginger)
February 4, 2008
Brrrrr, sip, brrrr, sip~that’s me, at the dinner table, as I enjoyed the comforting warmth of this chicken soup. Tinola, with its chunks of green papaya and fresh spinach, was exactly what I needed to combat the pouring rain and howling winds of tonight’s harsh weather! If only the dish does not carry memories of chicken livers and …… Read more
Ginisang Pusit (Squid in Tomatoes and Onions)
January 28, 2008
This ginisang pusit recipe is one of the dishes my mother shared with me from her own bag of kitchen tricks. The sauteing in tomatoes and onions, after simmering in vinegar, is an effective way to rid the squid of its natural “fishy” smell and taste. Read more
Bistek (Filipino-Style Beef Steak)
January 28, 2008
Bistek is the equivalent of “beef steak” in a Filipino’s kitchen. It is comparable to how adobo is prepared, calling also soy sauce, garlic and onions as its ingredients. However, lime juice takes the place of vinegar in a bistek recipe. Read more
Pampano sa Kamatis (Golden Pompano and Tomatoes)
January 24, 2008
Pompano is highly regarded both as a food and a game fish. Its succulent, fat meat holds together well in various modes of cooking and its mild flavor tolerates different types of spice additions. It is very easy to filet and provides good yield. Although pompano inhabits waters from Massachussetts to Brazil, they are most abundant in Southern Florida. According to Read more
Ginisang Munggo at Chicharon (Mung Bean Stew with Pork Rind)
January 22, 2008
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
Adobo Fried Rice
January 11, 2008
Before today, I’ve never tried adobo fried rice, much less cook it. My family loves adobo and will even have it for days in a row so I’ve never had enough leftover adobo pork meat to try my hand on an adobo fried rice recipe. However, my submission of binagoongan rice to the Lasang Pinoy 22 Rice Challenge sent a few food bloggers for a visit and somehow, all their warm enthusiasm and comments awakened the rice-loving monster in me! I cooked pork adobo specifically to make adobo fried rice! I suppose the sizable mound of it that I consumed was a clear indication of what resolution I won’t be meeting AGAIN this year! Read more
Lamb Caldereta
January 7, 2008
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
