Lumpiang hubad
This dish is made with “ubod”, or the heart of palm, especially the coconut palm. In Filipino, “ubod” means core. If you split a palm tree, you will find a soft white core. This is “heart” palm, the core or what we call “ubod”.
In some Pacific islands, “ubod” is eaten raw. Quite a delicacy, [...]
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Fresh vegetable lumpia
Filipinos refer to vegetable lumpia as “fresh” to distinguish it from “fried” lumpia. They both contain sauteed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture.
In making lumpia, store-bought wrappers are [...]
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White Corn and Vegetables Soup
Native white corn is a cooking corn. If cooked as corn on the cob, it takes more than a hour to fully cook. It is ideal for cooking when the kernels are sliced off the cob. When slow cooked with meat as a soup dish, the soup is thick, sticky and full of flavor.
To slice [...]
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Adobong Sitaw
String beans are added to the basic pork adobo recipe to cook this interesting Filipino dish.
Sitaw is one of the many varieties of string beans. They are usually about 18 inches in length. Another variety of string beans is what is known locally as baguio beans (french green beans in western cuisine).
Adobo is a very [...]
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Halang-Halang
Funny name, isn’t it? Halang has two meanings in the Filipino language. As a verb, it means to block. As an adjective, it is a slang that means twisted. If it means something else in some other Filipino dialect, I really do not know. But not knowing does not detract from the wonderful taste of [...]
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Nilagang Baka 2
This is a variation of my previous nilagang baka recipe. I used short ribs this time (I used brisket in the other recipe). I also used a one leafy vegetable (pechay) and one root vegetable (potato) for contrast. If you would like to add more color, add some carrot wedges. If you want more than [...]
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Fish Chayote Soup
Although Tinolang Isda is not as popular as Tinolang Manok, it is a common dish we prepare at home.
And I thought that there had to be something to make it a little bit different. In cooking tinola, the first step is to saute garlic, ginger and onions. In cooking picadillo, the first step is to [...]
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Pork & Kangkong in Black Bean Sauce
Don’t like pork? Substitute chicken, boned or deboned. Fish fillet is also good for this recipe.
When cooking with tausi, or fermented black beans, discard the liquid in which it has been soaked. The liquid is too salty. Wash the beans before using them to get rid of the strong smell. Then crush them to release [...]
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