Beef pares
Just like Manang Kusinera who gets nostalgic over beef pares, I occasionally think about the times I’ve enjoyed steaming bowls of rice and tender boiled beef topped with lots of toasted garlic and chopped onion leaves. Pares, literally “pair”, means the combination of rice and beef. In Philippine eateries, the customer may opt to enjoy [...]
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Nilagang pata ng baboy (boiled pork leg)
In Filipino cooking, when one says nilaga (boiled), one is referring to a soup dish made with boiled meat and a medley of vegetables. All my previous nilaga recipes were served that way–as a soup dish. But have you ever tried serving the meat and vegetables on a platter with bowls of steaming hot soup [...]
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Pork pata asado
Yesterday, a discussion in my mailing group about a non-food related topic led to a lengthy recital of dishes that we would like to eat. The kind that doctors will advise that we stay away from. I don’t know how we ended up discussing food. Anyway, I’m not a believer in abstinence. Moderation is, for [...]
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Beef and pork tongue dinuguan
Inspired by Purplegirl’s beef dinuguan, I decided to combine stewing beef, pork tongue and pork liver to make a new exciting version of dinuguan, traditionally a strictly pork dish. While it is not uncommon to use vinegar as a souring agent for cooking dinuguan, I prefer using the powdered sinigang mix that come in pouches. [...]
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Igado and batchoy
Igado is an Ilocano dish made with lomo (pork tenderloin), pig’s heart, lapay (spleen), bato (kidney) and atay (liver) spiced with lots of ginger and garlic, and seasoned with patis (fermeneted fish sauce). I actually hadn’t heard of it until a few months ago when, during a dinner party at a friend’s house, she announced [...]
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Fiery Adobo
The wonderful thing about blogging is that it is a learning process. The blogger imparts knowledge and information to the readers while learning from the feedbacks whether in the form of comments or via e-mail. A good example is a reader’s e-mail that led to an earlier entry on minatamis na saging (sweetened bananas).
This [...]
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Rice topping : sweet and spicy pork spare ribs
A favorite item in most Chinese restaurants’ menu, rice topping simply means a bowl of rice topped with a saucy meat, seafood or vegetable dish. To top my rice, I used pork spare ribs that is a combination of the traditional sweet and sour pork and pork aloha. The pork spare ribs had been pre-cut [...]
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Sarciadong dila ng baka (ox tongue stew)
Eight o’clock in the morning is the time when the workers arrive (if it’s your first time to read my blog, we’re building a new kitchen wing). I wanted my practically non-operational old kitchen all to myself and cook everything for breakfast ’till dinner before the pounding and dust begins for the day. By seven [...]
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