Bistek is a very popular Filipino dish, it is in fact considered as one of our national dishes. The name came from a Filipino slang word which was derived from the word “Beef Steak”, but this beef steak is cooked differently, meat is usually pan fried then cooked again by simmering it in a thick … Continue reading »
Maruya or Banana Fritters are battered bananas deep fried then sprinkled with sugar before serving. A very popular merienda (afternoon tea) in the Philippines, usually cooked at home but it can also be seen sold by street vendors. Like any other cooked banana dishes in the Philippines it calls for a special type of banana … Continue reading »
Dumplings is one of those simple yet delicious Chinese creations, made out of meat, seafood or sweets covered in thin dough made out of flour cooked by boiling, steaming or frying. There are different types of dumplings and here are some of the popular ones. Jiaozi – The most popular dumpling in China, it contains … Continue reading »
I love discovering dishes that have close similarities to a Filipino food item, these dishes that have nearly the same ingredients but prepared in a different way. It always makes me think why it was done differently and how would that slight variation affect the taste of the final dish. In South East Asia it’s … Continue reading »
Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) … Continue reading »
Daing is a term used in Filipino cusine where a fish is prepared by applying generous amount of salt and sun-dryring or simply marinated in a vinegar marinade with lots of garlic. Daing na Bangus is one of the many ways the fish bangus (milkfish) is prepared, other popular ones are in sinigang na isda, paksiw … Continue reading »
Whitebait fritters is a dish which is basically an omelette made out of whitebait and eggs. But what is whitebait? Whitebait is a collective term for the immature fish (newly hatched) usually from the species galaxias or inanga, typically harvested when they are between 25 to 50 mm long using a fine mesh. Whitebait is very … Continue reading »
Rellenong Alimasag or Stuffed Crabs is a Filipino dish that is made out of crab meat and vegetables stuffed in crab casing. The word relleno is a cooking method that the Filipinos had inherited from the Spanish, and it is a way of stuffing different meats and vegetables into food items like chicken, squid, crab … Continue reading »
Last weekend I was thinking of what to serve my daughter for dinner, as usual like my other weekends it was a time to unleash those creative juices and create something out of what I can find in the pantry. Usually when I do some impromptu cooking it will be stir fried as that’s the easiest … Continue reading »
Egg foo young, egg foo yong or egg fu yung is an American Chinese omelette dish which consists of lightly beaten eggs, vegetables, and meat or seafood then is served with gravy. It was derived form a Chinese recipe called Fu Yung Egg Slices. An oriental take to the omelette which for me is more … Continue reading »
Tocino is a very popular cured meat in the Philippines as well as other Spanish colonized countries such as Cuba and Puerto Rico. Tocino came from the same Spanish word which means “bacon”. To prepare this meat traditionally tender cut of meats is sliced into thin strips then cured in a mixture of anise wine, … Continue reading »
Switzerland is well known for watches, Swiss knives, banks and chocolates but little did we know that Roesti did placed Switzerland in the world cuisine, the only popular authentic Swiss dish that I know of. A dish which consists mostly of potatoes but there are some regional variations which adds ingredients such as bacon, … Continue reading »
