This Grilled Pinoy Pork Chop is your basic Filipino Grilled Pork Chop Recipe. Instead of the usual soy sauce and lemon juice marinade, this requires simple seasonings such as salt, pepper, and garlic powder to be mixed in low fat oil. Both olive and safflower oils are low in fat and cholesterol. These are the 2 […]
Who wants to try this delicious sisig?
This sisig dish that I made for lunch is one of the best sisig versions that I ever had. I am saying this not because I am the one who made it — it is really good.
Would you believe that this dish is composed of leftover meat and innards from the batchoy that I prepared the other day? Yes, it is true. I intentionally added more meat and innards to the dish (don’t worry, the batchoy recipe indicates the appropriate measurement) because I plan to make sisig out of the leftover as an experiment.
Ube Halaya is a dessert made from boiled and grated purple yam which is locally known in the Philippines as “Ube”. Aside from Ube Halaya, different desserts and pastries such as ice cream, tarts, and cakes makes use of this root crop.
In this presentation, I used a ready-made boiled grated ube that I got from the Asian store. Having a prepared product such as this saves me time but I still prefer making this dessert from scratch using uncooked purple yam (If only there is any available). For those who are using uncooked purple yam – simply boil and mash them before proceeding with the steps below.
As many might have noticed, coconut milk plays a huge part in Filipino cuisine. Different Filipino or Pinoy recipes require the use of coconut milk and coconut juice. I think that this is a good thing because we are making the most out of what is abundant to us but let’s keep in mind that there are some people that still need to develop their taste buds for these types of dishes. Don’t be afraid to try if you are one of those people. It just takes a few baby steps to get there; it’s time to experience the great taste that you are missing.
Try this Ginataang Manok recipe.