Tinola is a ginger and onion based soup with chicken as the usual main ingredient. This is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.
Try this Chicken Tinola recipe.
Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Pakbet is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.
As the fame of this dish grew, several versions have sprouted. In the National Capital Region (Manila and the near by cities), Pakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp paste) is used to give flavor to the dish. This variation is known as “Pakbet Tagalog”.
A very easy-to-cook dish packed with different vitamins and minerals (just limit the bagnet if you are conscious of your health), Pakbet is a dish that is really worth trying. By the way, having an extra cup of rice around might help.
Try this delicious Filipino Food : Pakbet.
During regular days and busy days as well, most of us do not bother to plan what to cook for dinner. After long hours of work, we just head to our favorite drive thru and get our favorite piece of meal. It can be a regular routine for some while others would only buy cooked food when nothing edible is left in the kitchen. I’m sure that no one would go out to buy dinner if there were only left over food in the house or some easy- to- cook food is around.
“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind. Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.
“Laing” (or Natong) is a spicy dish that is Coconut milk (or cream) based with dried taro leaves. This originated from the Philippine’s Bicol region (south most part of Luzon island). Because of its really great taste and budget friendly cost, this dish became well known.
There are a lot of recipes in the world’s cuisine that make use of Fish Fillet. The only way to identify the dish’s origin is by looking at the other ingredients that comprise it then associate them with the continent, country, or region where these are often used. In this Fish Fillet recipe, we’ll be using “Tausi” (Chinese Black Beans). Tausi is directly associated with the oriental or Chinese cuisine and is known to provide extra amounts of saltiness to the food. This Asian inspired recipe brings out the oceanic taste of the fish less the smell.
Try this Fish Fillet with Tausi recipe.
Lengua Estofada (sometimes called Lengua Estofado) is stewed Ox tongue cooked in tomato sauce. This dish is of Hispanic origin; it has been adopted by the Filipino Palate (Panlasang Pinoy) due to Three Centuries of Spanish colonization.
Some people look at this dish as something exotic or unusual. Adjectives like “gross” or “yucky” are sometimes used to describe it. When I was still a child, I personally despise Lengua. Back then, it was hard to understand why many people enjoy eating cow’s tongue. As years passed by, I learned to appreciate this delightful dish. I just imagined that the meat I’m eating is beef brisket (believe me, it worked). Did you know what my first impression was after tasting this dish? An upscale version of the Beef Kaldereta
Try this great tasting Filipino recipe : Lengua Estofada.
Pork Hamonado is simply pork sweetened in pineapple sauce. You can typically find sweetness in some Filipino dishes and this is just one of them. This dish is usually served during the Christmas season along with other sumptuous dishes that I plan to feature soon. Some of you might be thinking if sugar can really go well with meat (just like with this recipe); I invite you to try and see for yourself. Please be the judge and let me know what you think.
