Filipino Kalderetang Kambing Recipe (Goat Meat Caldereta)
Kalderetang kambing is a very common dish in the Philippines. The main ingredient is goat meat known for its tenderness and nostalgic taste. This dish is pinoys favorite pulutan and is a requisite during fiestas and any occasions too. There are plenty of restaurants in the country that serves Caldereta with their unique cooking style but one thing is for sure, they always made it a mouth-watering taste. Goat meat is a very nutritious red meat which is excellent for those watching the waistline, cholesterol levels, and needing an alternative to the average hum-drum food.
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Filipino Escabeche (Sweet and Sour Fish) Recipe
This old time Filipino recipe known as Escabeche (Sweet and Sour Fish) is highly rated as the most common dish which often available on any events or occasions. The dish is being so much loved by most Filipinos because of its unique blending taste of sweet and sour that even small children would appreciate and enjoy eating it. Aside to its delicious taste, Escabeche is also a very healthy dish since their ingredients have different kinds of vitamins and nutrients which are very good to the body.
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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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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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