I know it’s getting warm and beautiful now on the other side of the world; but to where I am it’s the other way around as temperature is dropping off so fast. Winter season has definitely arrived! What could be better than a bowl of hot soup on a chilly, rainy, windy or haily kind … Continue reading »
This is my third time to guest post, I know it is not a lot but there is a popular saying “third time lucky” and indeed that is true as I am invited by Nami at Just One Cookbook, definitely one of my favourite food blog sites around. For today I will be sharing what … Continue reading »
Soup week: Day 2. Yesterday was a healthy meal so today we have an excuse to have something which is opposite of what we had yesterday. So for today’s recipe it will be sinanglaw. This dish is a beef and beef offal soup flavoured with kamias and bile, nearly similar to pinapaitan please don’t be confused with the two. … Continue reading »
There are a lot of Chinese dishes that I love and most of them I know the recipe by heart but there are some that I don’t and usually these are the ones that I don’t know the name that’s why it is a bit hard to make it at home as you don’t know … Continue reading »
Last October 7 I did my first guest blog post at Miss Tam Chiak it was a pleasure to be invited by Maureen and this was my blog post, a dish not for the faint hearted. If my dinakdakan post did freaked you out or if you don’t like any offal at all well do not read … Continue reading »
I spent 2 1/2 years of my college life in Baguio a mountain city located in the Northern Part of the Philippines which is a part of the Cordillera Administrative Region and located just beside Ilocos Region, though not a part of the Ilocos Region its cuisine is widely influenced by the neighbouring provinces that is why … Continue reading »
Tripe came from the Italian word “trippa” which is a type of offal from the stomachs of various animals such as the cows and pigs. The most common one used for cooking is the beef tripe and it is used in different countries such as France who have Andouille and Tripoux, Italy who have Trippa … Continue reading »
Yakitori is a generic word used to define skewered food in Japan; but that doesn’t mean that grilling is the method used for the cooking process as it can also be other cooking methods. Kushiyaki is the exact term for skewered and grilled meat. Chicken Yakitori became so famous that is why the term is … Continue reading »
This recipe is inspired from a recipe of an ex-colleague in the Philippines and a good friend here in New Zealand, Gerald is his name hence the dish. He introduced this dish to us when we had a potluck gathering before, it is a noodle dish that is similar to pancit canton but it uses … Continue reading »
Liver Steak is a Filipino dish which consists of pan fried liver served in a soy sauce and lemon gravy a very close cousin to a dish called Bistek Tagalog which uses beef instead. Now you might ask why use liver when you can use beef instead, you might be thinking that there are a … Continue reading »
Batchoy or La Paz Batchoy is a noodle dish that originated in La Paz, Iloilo in the Philippines hence the name. The term batchoy means a combination of offal such as pork meat, spleen, kidneys and liver that’s why it is the main ingredient of the dish. But for this recipe will not be using … Continue reading »
Don’t get this confused with the Mexican Menudo as this is very different, though they have the same colour which is red, the similarity ends there. Not sure if the Philippine menudo originated from it, but most probably the origins of this dish is Spain like the Afritada and Callos but if there is someone … Continue reading »
Goto is a type of rice congee popular in the Philippines, it is made similar to congee where rice is boiled in prolonged time with a generous amount of stock, the one thing that distinguishes it with a regular congee is that it is flavoured usually with various meats together with ox tripe and lots … Continue reading »
Tokwa’t Baboy is a popular side dish / appetizer in the Philippines where the main ingredient are tofu and pork’s ears. Tofu as most of us know is made out of coagulated soy milk then pressed, a very popular ingredient in Chinese cuisines as well as other Southeast Asian countries. It comes in many forms … Continue reading »
Sisig is a very popular dish in Philippines but not for dinner neither lunch, it’s a dish served when you’re enjoying an ice-cold beer after a long days work. Yes it is a beer snack, most of the drinking parties in Philippines would definitely have this dish. When I was still residing in Philippines I … Continue reading »
