Dinuguan at puto is considered as a good meal combination for most Filipinos. This refers to pork blood stew and steamed rice cake. The pork is sauteed in garlic and onions. Water, vinegar, and pork blood are added and then cooked until it becomes nice and thick. It is best eaten by dipping (or scooping) […]
What is your ideal Filipino breakfast? This sounds like an easy question, but it starts to get a bit challenging to answer when you start to think about it. I for one, want more than a single dish for this most important meal of the day . It should be a heavy meal with rice […]
It is summer time again (here in North America). Time to clean the grill and get it running again. Steak, hot dogs, burger and bratwurst are some of the favorite foods to grill in this part of the world. However, we are not limited to these selections.
I chose to follow my cravings by grilling barbecue. I miss the grilled pork barbecue in the Philippines. Back in the days, I buy barbecue at least three times a week from a stall situated beside the entrance gate of our village. Aside from the barbecue, I also love the dipping sauce. The sauce is a mixture of vinegar, whole peppercorn, red onions, and “siling labuyo” (birds eye chili). The sauce is placed in tall cylindrical glass jars (these are recycled coffee jars: Nescafe or Great Taste, probably). I soak the barbecue in the sauce for a good 5 minutes to absorb the flavor. Since the sauce jar is shared by everyone, I make sure to get my barbecue right after the stall opens. That way, I am confident that the sauce is still fresh.
Bulalo is a type of beef soup that is popular in the Philippines. This beef soup recipe is made using beef shank. It is important to use shank in making Bulalo because of the large bones attached to it. These bones contain marrows, which makes this dish very likeable.
I love to eat Bulalo, but I make sure that I don’t have it in a regular basis for health reasons. As they say, too much of a good thing is bad for you – eating Bulalo in moderation is always recommended. The thing that I like most about Bulalo is the bone marrow. I usually get the largest bone that I can have. I extract the marrow using a bamboo skewer (bbq stick) and eat it with white rice, along with a dip made-up of fish sauce, lemon (or calamansi), and birds eye chili (siling labuyo). Sounds delicious, isn’t it?
Have you heard about a fish called Cream Dory? If you are thinking about the movie Nemo, this is not Dory the fish that I am referring. Please, she is too cute to be cooked.
Cream Dory is another name for Pangasius, a white meat fresh water fish that are widely cultured in Asia. Pangasius is classified as a member of the Pangasiidae family. There are several varities of Cream Dory, the most famous and probably the biggest is the Mekong Giant Catfish. This can be found in the Mekong river — the 7th longest river in Asia. This might be the reason why Cream Dory is associated with catfish.
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.
Are you looking for the best meatloaf recipe, but could not find one? I was looking for the same thing too, and I ended-up making a good enough meatloaf dish. Although the meatloaf that I made was good, I felt that it can use some more ingredients to make it better.
After a few months of experimenting and some tips from friends, I think that I was able to come-up with a meatloaf recipe that is like no other. I don’t want to speak for myself; it will be better if you’ll be the judge. Remember the burger steak recipe that we posted a few months ago? It was really good, isn’t it? Well, the idea came from that recipe. One ingredient that made the burger steak recipe stand-out was the onion soup mix.
Meatloaf can be considered as a comfort food depending on the person that is having it. If you consider meatloaf as your comfort food, you can enjoy it better by following our meatloaf recipe and adding a pouch of onion soup mix while mixing the ingredients. The onion soup mix provides additional flavor that collaborates well with the other ingredients.
Before you say anything, I know. The title sounds corny. Please bear with me. I tried thinking of a cheesier title, but this is the best that I can think of. Got better suggestions? I love to hear them.
You all know that I greatly appreciate your time and effort for visiting this blog. I am also thankful for all your comments. I’m trying to pay that back by providing you with quality recipes and useful information. Aside from that, I also saved the last piece of Siomai just for you, as a token of my appreciation.
We will be celebrating our second Anniversary a couple of months from now. I can’t believe that Panlasang Pinoy is about to turn 2 years old very soon. While you were eagerly learning the basics of cooking Filipino Food and other dishes during the past years, I was familiarizing myself with the concept of blogging. We all learned so many things together. Thanks for always being around.
Are you craving for Buchi? Well, I was a week ago. I tried to make my own, but I am short of sweet rice flour. I ended up craving for buchi for a week.
You know how it feels to want to eat something, but there is nothing you can do, especially if the food that you want is not available nearby. Good thing I was able to secure some sweet rice flour from the Asian grocery a few days ago; I was able to make buchi once again.
Making buchi is tricky. It might seem easy to just watch the cooking video and follow the steps. However, there are certain things that you need to comply to in order for your dish to be successful.
Sabado (Saturday) night is the best time of the week to unwind. It is the time to be with family and friends – to eat, drink, and be merry. Shrug-off all the stress that accumulated during the past week and prepare for new challenges ahead, recharged.
Whether you are throwing a big party or a simple private get together, it is important to always serve the best pulutan. So, what is the best pulutan? It all depends on you. It can as simple as adobong mani, or something fiery like spicy chicken feet. Some might like grilled squid and chicharon bulaklak.
If you will ask me, the best pulutan (sometimes called finger food, beer food, or appetizer) is always a combination of meat and seafood. For example: baked tahong and grilled liempo (inihaw na liempo). If I want to have the combination in one dish, I’ll make sinuglaw.
Let’s talk about grilled pork belly at the moment. In my opinion, grilled pork belly has always been the favorite pulutan. Why? Simply because it tastes great; it is easy to prepare; and it is readily available everywhere – you can even have it as a main dish.