Filipino Food | Latest Recipes

Daing na Bangus ( Butterflied Boneless Milkfish Belly) »

Daing is a general term for curing and preserving fish with salt and vinegar. The fish is butterflied and is either marinated or salted and sun-dried ( Kulinarya, p.106). Daing is usually eaten at breakfast with fried egg, garlic fried rice, chopped tomatoes, atchara (pickled young papaya) and vinegar for dipping…Mmmm! If you haven’t tried [...]

April 22, 2011 | Posted in Filipino Food, Olive's Twist, Photo | Read More »

Sisig for KCC (February Theme: Aphrodisiac) »

The February theme for KCC is aphrodisiac, very appropriate for this month of love ;). Food that are considered aphrodisiacs are either visually stimulating or contains nutrients that gives you stamina or so they say. Some foods that are known as aphrodisiacs are oysters, banana, strawberries, chocolates and chillies to name a few.. Whether aphrodisiacs [...]

February 21, 2011 | Posted in Filipino Food, Kulinarya Cooking Club, Photo | Read More »

Beef Sinigang ( Beef in Tamarind Broth) »

Sinigang is tamarind base soup; Pork, shrimp, fish and beef can be use to make this soup. I like pork sinigang the best, and I am so very proud to say even before I hardly knew how to cook that I can make a really good sinigang but it didn’t come from me, my sisters [...]

January 8, 2011 | Posted in Featured, Filipino Food, Meat, Photo | Read More »

Dinuguan (Pork Blood Stew) »

Dinuguan is a classic Filipino dish made of pig’s intestines stewed in vinegar and pork blood with green chillies. I remember my mom used to cook it to give to her boss; I haven’t actually eaten that kind of dinuguan (because I refused to), I prefer the less exotic version made with pork belly. In the spirit of Halloween, I dared [...]

October 29, 2010 | Posted in Filipino Food, Olive's Twist, Photo | Read More »

KCC: Filipino-Spanish Dishes: Pork Estofada »

KCC’s theme for the month of September 2010 is: Filipino-Spanish Dishes!! Filipino cuisine is heavily influenced by Spanish, not surprising since they stayed in our country for over 300 years. Most of these dishes are rich and satisfying and mouthwatering! I’ve made several in the past, most are everyday dishes and always, always eaten with rice..which is [...]

September 20, 2010 | Posted in Filipino Food, Kulinarya Cooking Club, Photo | Read More »

Puto (Rice Cakes) »

This post is for my paternal grandma who recently passed away. She used to make puto for me and my siblings and cousins when we were kids whenever we come for a visit. I realized now how it must have been tedious for her to make a batch of puto or anything really at the [...]

September 4, 2010 | Posted in Featured, Kakanin-Native Delicacies, Photo | Read More »

Lumpiang Ubod (Coconut Pith Spring Roll) »

This is part two of my post for KCC this month. Fresh Lumpiang Ubod brings back memories of my childhood, my aunts and Goldilocks, the bakeshop/diner that is. We used walk there in the summer afternoons for snack, it’s close to where my aunts used to live. This is what the grown-ups usually order while [...]

August 27, 2010 | Posted in Filipino Food, Kulinarya Cooking Club, Photo | Read More »

Caldereta »

This beef stew is really delicious and worth your time trying..I don’t cook or eat beef often but when I do, I like to cook beef caldereta, it has become my favorite beef dish especially since I learned how to make it myself. I used to get to eat this only when my mother-in- law [...]

August 6, 2010 | Posted in Filipino Food, Olive's Twist, Photo | Read More »

Pancit Bihon »

When I was young, elders say that eating pancit will give us long life and one should not cut the noodles when cooking it especially for birthdays or the celebrant’s life will be shortened too, I know that sounds silly, and I know now that it isn’t true. But I believe that eating pancit could indeed help make one’s life [...]

May 20, 2010 | Posted in Filipino Food, Photo | Read More »

Chicken Inasal »

Inasal means grilled or barbecued; this dish originated in Panay and Negros region in the Philippines. What makes it different from other grilled chicken is it’s delicious tang and distinct orange color from annatto oil. The marinade has both vinegar and calamansi juice.. so you can just imagine how sour that is ( it makes my mouth [...]

May 15, 2010 | Posted in Featured, Filipino Food, Photo | Read More »