Friday, December 25, 2015

Garlic Parmesan Chicken Wings

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Merry Christmas!

It's Christmas and my mom went to our province to visit my grandfather and my brother is in Japan for his 6-month training.  So, it's only me and my dad who are at home.  We just had a simple Pancit Malabon this Christmas eve to celebrate Noche Buena as we don't usually prepare for this occasion.  We usually prepare more foods on Media Noche than Noche Buena.
Sunday, November 1, 2015

Grilled Fish Jaw

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Grilled fish.  A healthy way to cook your fish.  No extra fuss needed.  A simple salt, pepper and herbs will surely bring out every ounce of flavor of the fish.  However, there is a part of the fish that is truly flavorful than the rest of its part.  I am talking about the jaw.  I's really flavorful.  No need to make an extra special marinate.  My most favorite fish jaw to grill is tanigue.  It's also perfect with sinigang.
Sunday, September 20, 2015

Steamed Lapu-lapu

Lapu-lapu, named after the first hero of the Philippine, is a fish known as grouper.  There are many kind of Lapu-lapu in the market but I'm only familiar with the lovely red orange colored Lapu-lapu and the black colored Lapu-lapu.  The colored Lapu-lapu is much pricier than the black one so we settled with black one.  My mom bought a couple of Lapu-lapu this morning and she wants to cooked it sweet and sour style but I volunteered and decided to steam it.  It's much more healthier and much more flavorful.
Sunday, August 16, 2015

Champorado Rolls

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Camporado is a Filipino rice porridge.  It's usually made of glutinous rice and tablea, or our very own local chocolate, smothered with milk and best paired with tuyo or fried dried fish.  Imagine the sweet deep flavor of chocolate paired with the salty savory dried fish. I bet most of you consider this as your breakfast or snack comfort food.  But not me.
Sunday, June 21, 2015

Bangus Sisig

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It's Father's Day and this recipe was thought by my father.  The first time he cooked this, I already fell in love with its simplicity.  I remembered my dad cooking this out of grilled milkfish or bangus we had for lunch.  Instead of reheating the grilled milkfish he turned it into sisig which is something new to me that time.
Sunday, June 7, 2015

Stir Fry Noodles a la Kusina ni Teds

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Remember the days when fried noodle was a rave in the Philippines?  It's a stir fry egg noodles with mung bean sprouts served served with different sauce ranging from oyster sauce, peanut sauce, sweet chili and others.  Plus, you've got 3 pieces of dumplings like pork or beef siomai.  There were so many stalls selling this affordable meal.  What made it a hit back then was the fun flavoring your noodle.  You can choose to flavor your noodle with one sauce or even combine different sauces.  It's all about a matter of your taste or your adventurousness.

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.
Sunday, January 25, 2015

Seafoods Sotanghon Roll

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Last Friday night, my officemates and I went to Binondo to satisfy our Chinese food craving.  Our usual spot, Wai Ying at Buenavidez Street.  The place is a hole-in-the-wall but do not be deceive by ambiance beacause the food is really good and affordable.  As usual, I got a bowl of Beef Wanton Noodles and a serving of their soft and flavorful Chicken Feet.  I want to try something new and the Seafoods Sotanghon Roll got my attention.
Saturday, January 24, 2015

Purple Yam Cashew Flatbread (Piaya)

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Piaya, a Filipino flatbread originating from the province of Negros.  It is a unleavened flatbread stuffed with muscovado sugar, flattened and sprinkled with sesame seeds.  I'm not a fan of this Filipino pasalubong as the bread itself is bland but the filling is too sweet.  However, when I tried this recipe, I totally fell in love with it and I did it twice in two consecutive days.
Saturday, January 17, 2015

Chicken Wings Barbecue

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The night before my friend's wedding, we ate this chicken barbecue from Aristocrat's and I quickly fell in love with it.  It's juicy, sweet and savory.  The dish is priced at Php200.00++ something and comes in three pieces cued on a stick and served with java rice and atchara or pickled green papaya.  Though the priced is that of a whole chicken, the dish is so worth it.
Saturday, January 3, 2015

La Paz Batchoy

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My father is Ilonggo but we never set foot in Iloilo in our entire lives, except my dad.  My dad usually cooked Ilonggo dishes like batchoy, KBL (kadios, baboy and langka) and the grilled pork legs in monggo soup.  I love the latter of all his recipe.  The pork legs or pata is chopped and grilled in live charcoal and then it is boiled with monggo beans until fork tender.  I love the smoky flavor added by the grilled pork legs in the regular monggo soup.  However, La Paz Batchoy is the dish he never cooked at home.

Cheesecake Fudge Brownies

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I love cheesecake and I love brownies.  Well, I love anything sweet, but these two are heaven.  Why not combine them and I bet it taste delicious.  Cheesecake brownies is a divine dessert and hands down to the inventor of this dessert.  Cheesecake brownies is a well balance dessert.  It has the chocolaty sweetness of the brownies plus the creamy salty flavor of the cheesecake exploding in harmony.

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