Paksiw na Isda is a type of Filipino dish where fish is poached in vinegar seasoned with fish sauce and finger chillies. The name of the dish is derived from the word “paksiw” which is a cooking method where meat or seafood is simmered in vinegar hence you will see this term not only used … Continue reading »
Cabbage and Cannellini Bean Stew is a dish I learned from my wife, its a dish made out of cabbage, cannellini beans and pork. I was asking her where did she got the recipe and from which province did it originated in the Philippines. She told me her father cooked it regularly during her childhood … 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 Spanish like the Afritada and Callos but if there is someone who … Continue reading »
Kaldereta or Caldereta is a Filipino dish that is made out of mutton, liver spread (similar to pate), cheese, capsicum, and chillies in a tomato based sauce. Though mutton is the primary choice of meat for this dish it is not restricted to it as beef and chicken can be used, the only difference is that … Continue reading »
Patatim is a Filipino-Chinese dish which is made out of slowly braised pork leg cooked similar to Paksiw but without the vinegar. This dish is very popular in Authentic Chinese food establishments in the Philippines such as the restaurants and even hawker stalls in Binondo. Traditionally it is cooked with dried shitake mushrooms and served … Continue reading »
Nihari is a popular meat stew in Pakistan, Bangladesh and parts of India. It is made out of beef shanks (sometimes chicken and vegetables) slowly simmered in an array of spices. Traditionally nihari is cooked overnight and sometimes it is even buried underground while it cooked which makes the meat really tender, other versions … Continue reading »
Lamb Ragout is a lamb dish slowly simmered in wine and tomato sauce infused with rosemary, thyme and sage. A very versatile stew where you can serve it either with rice, bread or pasta. Nothing much to say about the dish, I think it’s a fairly common stew dish everywhere apart from the Philippines. We … Continue reading »
The first time I saw this recipe was from a product pamphlet in a supermarket community board, I was curious to have it a try because of the unusual combination of ingredients (at least to me), I haven’t tried a Moroccan dish yet when I saw this recipe and it look like it’s easy to … Continue reading »
During the past there were some readers who asked whether they can post their recipes at Ang Sarap, due to my busy schedule it never materialized but it will all change today as we will have a new feature called Fan Post to showcase creations of what had Ang Sarap fans created in their own … Continue reading »
If you had frozen your pork roast leftovers then the last 2 posts would not be a good option for you as those are best for leftover pork roast which is in between a day up to a maximum of two days old, any older than that the meat would dried up and it would … 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 »
Tagine is a popular dish found in the Northern African region such as Algeria, Morocco, Tunisia, and Libya and it is named after the pot where the dish is cooked. This pot serves two purposes in an African household one of which is for cooking and another is for ornamental purposes, it is usually made … Continue reading »
Adobo is a term to define food items in the Philippines where meat or vegetables are stewed in a mixture of vinegar, soy sauce, spices and lots of garlic. Several dishes are cooked in this manner like the Pork Adobo, Chicken Adobo, Adobong Sitaw and Adobong Kangkong to name some. Most of the ingredients and techniques … Continue reading »
Japanese curry rice is one of the most popular dishes in Japan; it is very common it can be considered a national dish. Basically it’s nearly the same as the Indian curry but adjusted to suit the Japanese palate. A wide array of meats and vegetables can be used to make this Japanese curry where … 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 »
