Bopis or Bopiz in Spanish is a hot and spicy Filipino dish with Spanish origin, it consists of pork lungs, heat and fat sautéed in chillies, onions and sometimes tomatoes. Not just a popular dish but also a very popular pulutan (the Filipino version of Tapas) and can be seen in menus of bars and … Continue reading »
It is funny when you see in supermarkets here in New Zealand throw away the tendons or any other types of offal in that regard but in Asian shops this is one of the most expensive items you can buy. But during the recent year these Non-Asian supermarkets already started to embrace the fact that … Continue reading »
Tokwa’t Baboy is a popular side dish / appetizer in the Philippines where the main ingredient are tofu and pork’s ears (Yes you read it right pork 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 … Continue reading »
Cocido madrileño or Madrilenian stew is a Spanish dish made out of mixed meats, sausages, vegetables and chickpeas. This traditional Spanish dish was created during the Middle Ages and evolved from a dish called adafina. Hearty stews similar to this are popular to the Jews during those times hence the first versions were kosher meaning … Continue reading »
Borscht or barzcz is type of soup using beetroot as its ingredient, there are several variations of this dish and the most popular ones are the Eastern European (Russia, Lithuania, Poland, Ukraine) variant where it uses beetroot as its main ingredient and the Asian variant where it is made out of tomatoes and beetroot. While … Continue reading »
Pancit or stir fried noodles is perhaps one of the most popular dish served in special occasions in the Philippines, it’s so popular most of the provinces have developed their own versions which features local ingredients. Several samples of this Philippine noodle dishes are the Pancit Palabok, Pancit Sotanghon and Pancit Cabagan to name some. … Continue reading »
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 »
