Mongo con pata
It is basically guinisang mongo. You know, boiled mongo beans, pork, diced eggplants, okra and talbos ng kamote. Except that the broth is richer because, instead of the usual liquid in which the diced pork had been simmered, I used the stock from beef pata. I also used strips of beef pata and tripe instead of diced pork. I never imagined guinisang mongo could be so good.
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Salted eggs and tomato salad
The Filipino salad of diced itlog na maalat, or salted eggs, and diced tomatoes is the traditional partner of tinapa or smoked fish. Well, I just found a new way to make it even better. In a nutshell, fresh herbs do wonders even for an already excellent dish…
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Oxtail sinigang
Cooking this dish isn’t much different from making the more common sinigang na buntot ng baboy except that simmering the oxtail takes a lot longer.
There is a world of difference though in the texture of the cooked dish. Oxtail sinigang is richer; the broth is thicker and sticky. We had this for lunch today.
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Baked tortang talong
Last Saturday, my husband bought a huge bag of talong (eggplants) and, with the ground pork in the freezer, I immediately thought of making some tortang talong (eggplant fritatta). But I was recovering from the flu and the thought of frying the torta one by one made my dizzy. I baked them instead. Turned out [...]
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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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Sayote (chayote) guisado plus
A reader once lamented on the lack of variety in Filipino cooking. Mostly, she observed, there were only basic cooking techniques: sauteeing, soup and de-sarsa (with sauce). As far as I am concerned, those are not insufficient. The trick is combining them with other techniques to come up with more variety in cooked dishes. Take [...]
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Beef laing
I was planning on posting a new fried rice recipe from last night’s dinner but this laing with beef that I cooked for lunch today was so good that I figured the fried rice recipe can wait another day or two. Laing, the classic Bicolano dish with gabi (taro) leaves cooked in gata (coconut milk), [...]
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Textbook achara (atsara)
Achara, or atsara, means pickled green papaya. I had an earlier recipe for achara but this one has two additional steps–brining or soaking in salt before pickling, and preservation by boiling the achara in sealed glass jars.
I got the basic recipe from my daughter’s Home Economics textbook and modified it to suit my taste. If [...]
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