Crispy Dinuguan

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Pork Dinuguan or Blood Stew is a Filipino dish consisting of pork meat, liver, intestine and ofcourse blood.  There are different version of this dish depending on what region of the Philippines you where.  There's a soupy type, dry version and even with coconut milk.  But my favorite version of this dish is the dried one especially the crispy dinuguan.
Saturday, April 4, 2015

Biryani-style Fried Rice with Tomato and Salted Egg

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Last Wednesday, I asked my friend to help me move my things from the office since I'll be working in another company.  I packed my things in a small box and left it in our security office.  Well, he hasn't give me a go signal if he would help me or not.  It was about seven in the evening and I'm almost getting my sleep when he called me and told me he would help me.
Sunday, February 15, 2015

Cashew Polvoron

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Polvoron is a Filipino milk shortbread cookie.  It is made by toasting the flour and adding sugar, milk and melted butter.  You can also add nuts, pinipig or even Oreo Cookies.  Then the mixture is pressed with polvoron molder (see above photo) and wrapped with cellophane or Japanese paper.  Today, this simple treat can be found in some bakeshops and even a business is dedicated in selling this treat, take House of Polvoron (H.O.P.) for example.
Sunday, February 1, 2015

Cashew Empanada

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Empanada, a savory fried or baked bread we Filipinos love.  The bread is stuffed with beef, chicken, pork or vegetables, taking into acocunt the Vigan empanda.  In one of my visit in Binondo that my belief that empanada is a savory bread changed.  My officemates introduced me to Salazar Bakeshop in Binondo and this is where I first encountered Peanut Empanada.  The empanada is not stuffed with the usual savory meat but with sweet ground peanut.  I totally fall in love with their bite sized empanada and make it a habit to buy a box or two of this snack.