Filipino Bicol Express Recipe
Bicol Express or also known as Sinilihan is a famous dish which originated in the Bicol Region of the Philippines. It is pork strips and siling haba (finger chilies) cooked in coconut milk. Bicol Express is very rich and very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. The dish is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express.
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Filipino Chop Suey Recipe
Chop Suey is originally an American-Chinese dish which consists of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce but Filipinos also have their own version of this dish. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of deep-fried noodles.
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Filipino Sinigang na Baboy (Sour Soup Pork) Recipe
Sinigang is a Filipino dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand’s tom yam. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.
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Filipinos Loves to Eat Kare-kare
Kare-kare is a Filipino stew with a rich nutty sauce and served with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta particularly in the Tagalog region is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.
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Filipino Pancit Malabon Recipe
Pancit Malabon is definitely a Tagalog dish, which originated in Malabon, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.
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Have an Ice Cream Everyone
Vanilla Ice Cream
4 tbsp. cornstarch
4 cups milk
1 ½ cup sugar
2 eggs, slightly beaten
2 tsp. vanilla
Scald milk. Dissolve cornstarch in a little water, add scalded milk slowly, stirring well. Cook over hot water until slightly thickened. Add sugar and beaten eggs and cook for 2 minutes more. Strain and when cold, add vanilla and freeze.
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Guide in Preparing a Delicious Native Dinuguan (Blood Stew)
Ilocanos are very proud to have Dinuguan or pork blood stew in English as one of their dishes. It is a Filipino stew of blood and meat simmered in rich, spicy gravy of pig blood, garlic, chili, and vinegar. The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to a Singapore dish, pig’s organ soup. The only difference is it does not have vegetables in it. For western cultures this dish is considered as unusual or maybe an alarming dish even though it is similar to European-style blood sausage or British black pudding, but in a saucy, stew form. This dish is so popular in the Philippines that everyone will find it at just about any occasion, from simple family gatherings to weddings.
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A Warm Apple Pie for your Family
A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweet or savory ingredients. Although, there are several kinds of pie, an Apple Pie is amongst the famous pies in the Philippines. It is a fruit pie (or tart) in which the principal filling ingredient is apples (Cooking Apples). Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
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Canapés Made Easy for Everyone
The canapé is one of the most significant figures in the stage of cocktail accompaniments so that it pays to dramatize it well. Since it plays a leading role, the hostess should try her best to give what it deserves. The real definition of canapé is “an open-faced sandwich”. The bread is cut in squares, rounds, triangles or fingers, as the filling may demand. Sometimes, on more special occasions tiny crackers are used. The prepared filling is spread on the bread, and then the tops are garnished.
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Bayanihan Adobo: A Very Tempting Filipino Dish
In a certain New York apartment, there were group of Filipino students gathered one evening to relieve their nostalgia for rice and adobo. As they sat down to begin supper, someone’s knocking at the door. The hostess opened the door and to everyone’s surprise, they saw a big Irish Policeman with the badge of authority written all over his six feet two. He came to investigate because the whole neighbor complained that a very strange smell was coming from the Filipinos’ apartment. Read more
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