Lechon Sisig is a dish made from leftover lechon or roasted pig. This sisig version can be enjoyed as a main dish with rice, along with calamansi and hot sauce. This also makes a good pulutan. Who says that left over lechon is limited only to lechon paksiw? There are lots of dishes that you […]
There are many delicious ways to cook mussels. You can bake them, grill them, boil them, and deep fry them like what we are doing now – Deep Fried Mussels. Cooking deep fried mussel is easy. However, you should ensure that the mussels are cleaned and the mussel meats are removed from the shell before […]
This Crispy Shrimp Adobo Recipe or Crispy Adobong Hipon is my take in making a unique Shrimp Adobo dish. I got the inspiration from our Nilasing na Hipon Recipe, which I think is really good. Instead of cooking the shrimp directly with vinegar and soy sauce, I used these seasonings as a marinade along with […]
Pinaputok na Tilapia is a Filipino Recipe wherein Tilapia is stuffed with a generous amount of tomatoes, onions, and ginger up to the maximum point that the cavity of the fish can handle. The term “pinaputok” is a Filipino word for explode or burst. It was used to describe the state wherein the fish can […]
Not all of us here eat pork. It might be because of choice or religious belief – we totally respect that. But for us who indulge in pork, most will probably say that Sisig has been one of the greatest creations. Who can resist the inviting scent of this dish once you smell the aroma […]
Fried Mushrooms make a delicious appetizer. I love to eat it with ranch dip, or even tomato ketchup. When there are no condiments around, I can even it eat as it is. The natural taste of cooked mushrooms provides the flavor while the batter compliments the mushroom taste; it also adds a little bit of […]
This Spicy Bopis Recipe is the response to your requests about a spicier version with sauce using the minimum ingredients possible. If you remember, we were able to post a Bopis Recipe over a year ago. I shot the video when I went to the Philippines. Being there made it possible for me to get […]
Chicken Feet Adobo is a chicken feet recipe cooked using the Filipino Adobo way
In the Philippines and other Asian countries, chicken feet is not considered an exotic food. In fact, it is eaten by many people and more than a handful chicken feet recipes are available.
This Chicken Feet Adobo recipe is a little spicy due to the addition of dried Thai chili.If you don’t want spicy foods, you can still follow this recipe and omit the chili.
Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.
This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for.
By looking at the procedure, you might be thinking that it is easy to cook Crispy Pata. The procedure seems simple, yet the process involves dangerous steps that need extra caution.
Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. There are also other recipes that require the leg to be frozen then deep-fried immediately. I do not recommend that, at all. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.
Crispy Crablets are seasoned small crabs that were dredged in cornstarch and deep-fried until crispy. These types of crabs are usually found in riverbanks while some are cultured in fish ponds. In some cases, these small crabs can be caught in rice fields.
This dish has become a popular appetizer among Filipinos. This is often eaten with a spicy vinegar dip; it goes well with beer or any alcoholic beverage.