Pork and Tofu in Oyster Sauce

Pork and Tofu in Oyster Sauce is a simple dinner recipe composed of pork loin and fried tofu. There is a lot of wonderful flavor going-on with this dish, and it has a nice texture too.

The taste of this dish is quite similar to that of Pork Adobo, but the sauce is more flavorful. If you haven’t tried this dish before, now is the time for you to do so.

The tofu that I used in this recipe is the extra firm tofu that we usually use for Tokwa’t Baboy. I prefer using extra firm tofu because it does not break easily when fried; it can also be fried until the texture becomes crispy. As for the pork, you may use whatever lean part you have there. If you love pork fats, that is fine. Go ahead and use that pork belly in the freezer, but don’t forget to thaw it first.

This recipe will make a perfect main dish; it is also a good “pulutan”. Time to take out a bottle of San Miguel Beer or Stella Artois from the cooler and enjoy!

How to Make Tofu in Black Bean Sauce

Tofu in Black Bean Sauce is an easy flavorful Asian tofu dish. This recipe is so simple and quick – it just took me less than 20 minutes to complete and serve this dish.

Since tofu is the main ingredient of this dish, it is better to ensure to use the right kind of tofu. I used firm tofu for this recipe. Firm tofu is different from the extra firm tofu which is usually used for tokwa’t baboy. Unlike extra firm tofu, firm tofu does not get crispy right away when fried; it is the ideal texture needed for this dish. As for the salted black beans, make sure that you rinse them first before cooking to decrease the salinity. Placing salted black beans without rinsing will make this dish too salty.

This dish is best for vegetarians and for those who want to get away from meat once in a while.

5 Things to Consider in Making the Best Fried Rice

Fried Rice is the result when steamed or boiled rice are fried in oil or animal fat. For practical reasons, the Chinese first used this method to preserve and recycle leftover steamed rice for consumption. Nowadays, several varieties of fried rice are enjoyed throughout the world.

Making fried rice seems simple and easy. When asked as to how this is done, you might say “heat some oil and fry the steamed rice then add the other ingredients that you have”. While this statement is true, there are more things to consider that may help you make the best possible outcome out of what you have.

Chili Crab

Chili Crab is a seafood dish that originated from Singapore. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce.

I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). I found this to be real good and the three servings of rice can attest to that. Imagine the meaty claws of the alimango topped with sweet and spicy sauce …now that makes me really craving for more. Wouldn’t you want to try some or perhaps cook your own chili crab? If your answer is yes, then we have the solution right here.

Try this Chili Crab recipe.

Tortang Talong

Tortang talong or Eggplant Omelet is a very simple Filipino dish fit for those who are always in a hurry. A very budget friendly meal, this recipe won’t hurt your wallet at all.

I would recommend this to beginners because it only takes few easy steps to complete and will just take you less than 15 minutes to prepare.

Try this vegetable recipe : Tortang talong (Eggplant Omelet).

Ginisang Ampalaya

Ginisang Ampalaya is transalated as Sautéed Bitter Melon. This Filipino vegetable recipe is one of the healthiest recipe around.

Bitter melon is best known for antidiabetic effects. It contains a chemical known as insulin-like peptide that is similar in shape and function to animal-produced insulin. Other chemicals, including vicine, in bitter melon may also have blood-sugar lowering effects.

Try this healthy vegetable dish: Ginisang Ampalaya.

Crema de Fruta

Crema de Fruta is a Filipino dessert elaborately made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine. A mainstay during Noche Buena and the holidays, this dessert has always been a Filipino Favorite since time immemorial.

Preparing this dessert is quite complicated when compared to others but I can assure that your patience and hard-work will not go to waste. In my case, I started to record the video late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (or else it will take me forever:)). Also, it gave me a reason to wake-up early the next morning.

I’m sure that you will love this recipe.

Try this Filipino Dessert: Crema de Fruta.

Pork Sinigang

Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.

There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.

I grew-up eating pork sinigang at least once a week with a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side as my “sawsawan” (sauce). During rainy days, I want my sinigang complimented with a few pieces of crunchy fried tuyo or daing (salted dried fish).

How about you? Do you want your sinigang the same way or are there other side dishes or appetizers that you prefer?

Let me know what you think. We can share ideas and let our opinions be heard by posting a comment.

Try this Filipino soup dish recipe: Pork Sinigang.

Arroz Caldo

Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.

The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Safflower (wild saffron), toasted garlic, and scallions are added to enhance the flavor, color, and aroma of the dish.

This lugaw is usually served during breakfast. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this congee with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. Arroz Caldo is also one of the favorite food of those who want to sober-up.

Chicharon Bituka

Chicharon Bituka are deep fried pig or cow intestine prepared similar to that of Chicharones or Pork Cracklings (Pork Rinds). This dish is usually served as an appetizer or “pulutan” and is best when accompanied with beer. Another popular chicharon intestine is the Chicharon Bulaklak.

Instead of just having canned tuna mixed with crushed sky flakes (a very easy to prepare pulutan know as dog food) , why don’t you try to make some Chicharon Bituka ? This can be quite time consuming to prepare but this will surely make your barkada and the rest of the drinking buddies happy.

Try this Chicharon Bituka Recipe.

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