Pork in shrimp paste is the best translation for this recipe. Tenderized pork is cooked in shrimp paste to enrich the flavor then garnished with chili to add some kick. This is considered as Filipino a main dish and is often eaten with lots of rice.
Deep Fried Siomai
Deep Fried Siomai or Fried Wonton rose-up from being an underdog to one of the favorite food of the masses. Thanks to the marketing genius of my favorite Siomai house.
Back in the days, Fried Siomai is not as popular as the steamed variety. You cannot buy the fried varieties from most Chinese restaurants and fast food kiosks unless requested. Fried Siomai is common, today.
I think that the marketing strategy helped a lot in making the fried version popular; it has something to do with localization. The product, which is Fried Siomai, is packaged in such a way that the local population will understand and need. This widens the market of the product and increases the chance for it to get sold.
Beef with Broccoli
Beef with Broccoli is an Asian beef main dish. As the name suggests, this dish is mainly comprised of beef and broccoli combined with different sauces for that delightful Asian flavor.
This simple recipe is so easy to follow. I would suggest though that you use beef sirloin or tenderloin to
ensure that your dish will come-out tender. If in case you don’t have them around and opted for another less tender beef part, it would help if you slice the meat thinly and pound it with a meat pounder.
Try this Beef with Broccoli recipe
Pork Adobo Recipe
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way.
There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. I’ll try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo (Adobo with Coconut Milk) in our future posts.
Try this simple yet satisfying Filipino Food: Pork Adobo.
Pata Hamonado Recipe
Pata Hamonado is a delicious and comforting dish, as far as I am concerned. I like it best when eaten with very warm rice. I usually scoop freshly cooked rice from the rice cooker while it is still piping hot, and immediately pour some sauce over it. I like how the tender skin literally melts…
Laing na Gabi
Laing na Gabi or simply Laing is a type of Filipino vegetable dish. Taro leaves are sliced and dried for a few days before being cooked in coconut milk. Pork is a common ingredient added to this dish. I used pork shoulder for this recipe. Pork belly will work too. I developed this recipe…
Potato Salad with Carrots and Pineapple
I always make Potato Salad with Carrots and Pineapple during New Year’s Eve dinner. This has been a tradition in our family. I like it because it is easy to make, budget-friendly, and delicious. It also makes a good side dish to any meat dishes. I love to have this with dishes such as grilled…
How to Cook Chicken Pastel
Chicken Pastel is a hearty casserole dish that is usually served with pie crust on top. Not to be mistaken with the Brazilian Pastel, the crust of this dish is very similar to that of buko pie and empanada.
Try this Chicken Pastel recipe.
Ampalaya con Carne Recipe
Ampalaya or Bitter Gourd (sometimes called bitter melon) is a vegetable full of nutrients that are good for the body. There are a lot of us who do not want to eat any dishes associated to it because of the bitter taste that the vegetable brings. However, some still try their best to develop an acquired taste because of the known health benefits of this vegetable.
Ampalaya con Carne is a dish composed of beef strips and ampalaya – this is also known as beef with ampalaya. This is perfect for those who wish to eat ampalaya but cannot handle the bitterness. The beef acts as a neutralizing agent; it covers the bitterness with its flavorful juices.
I was one of those who dislike the bitterness of ampalaya. I only enjoyed eating it when I learned the proper technique of extracting the bitterness out (which I demonstrated in the Ginisang Ampalaya video). There is a negative side to it though; that means less nutrients since some of them are extracted too, but it is a good start to enjoy the vegetable.
Ampalaya con carne is a superb dish. If you do the right thing, the bitter flavor of the ampalaya will be unnoticed – all you can taste are the array of flavors brought about by the different ingredients. If you like beef with broccoli, you’ll surely like this dish too.
Do you like eating ampalaya? What other techniques do you do to remove its bitter taste?
Ginataang Manok with Kalabasa Recipe
Ginataang Manok with Kalabasa is a simple Filipino chicken dish wherein chicken slices are cooked in coconut milk along with squash and malunggay leaves. This healthy dish is quick and easy to make. The recipe below resulted in a rich, creamy, and tasty chicken and vegetable dish that my family loved. The kids were able…