Ginisang Mongo
Called a poor man’s dish, this healthy stew is cooked with boiled mongo (mung beans) simmered with sauteed pork, garlic, onions and tomatoes to make a thick sauce. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added.
With the price of vegetable these days, I don’t understand how ginisang mongo can [...]
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Sinigang na Isda: A Sour Fish Soup
Milkfish or bangus is the fish most commonly used in cooking fish sinigang. Maya-maya, dalagang-bukid, talakitok, kanduli or any fleshy fish is just as good. I used maya-maya fillets for this version.
Sinigang is a sour soup. The main ingredient may be meat or seafood. Mashed and strained tamarind is usually used for flavoring the broth [...]
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Pig’s brain and eggplant frittata
This is a combination of two popular Filipino dishes–tortang utak (pig’s brain omelet) and tortang talong (eggplant omelet). To cook this dish, diced pig’s brain, garlic, onions, carrots and chooped fresh parsley are blended with beaten eggs, stuffed into boiled and peeled whole eggplants and pan-fried.
There are several versions of tortang talong. The most [...]
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Pork tinola
A soup served as a main entree in the Philippines, tinola is traditionally cooked with chicken, wedges of unripe papaya and sili leaves. Papaya tends to get mushy and I don’t like that in my soup. So, I cook tinola with chayote instead. Should it be chicken tinola every time? No, of course not. [...]
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Togue guisado
A light vegetable dish of crisp togue (mung bean sprouts), carrots and green beans cooked with golden brown pork cubes. Togue Guisado may be served as a main course or a side dish.
Togue is available in wet markets and most supermarkets. Sold by weight, it is prized for its sweet flavor and crisp texture. To [...]
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Kare-kare
A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.
Another way to prepare kare-kare is to cook the vegetables separately in a small amount of water. Place cooked vegetables in the [...]
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Nilagang manok
Nothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will whet everyone’s appetite come dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables (like potatoes, carrots, squash, turnips, taro, chayote, etc.) in [...]
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Guinataang dalag (mudfish)
Dalag (mudfish) and vegetables cooked with gata, the freshly squeezed cream from grated coconut, is a dish rich in flavor, color, texture and aroma.
When buying dalag, choose one that is still alive. Ask the fish vendor to kill it (gosh, that sounds bad, doesn’t it, but what other term is there… execute?) and take [...]
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