Bistig

We call this bistig in Capampangan and bistek in Filipino. It is a bastardization of beef steak — actually beef chucks marinated and stewed in calamansi juice and soy sauce. INGREDIENTS 3 cloves garlic, crushed 1 big onion, sliced into rings 1 kilo beef, cubed (any cut of beef will do) 1/2 cup calamansi juice…

Fiesta fish

I call it fiesta fish because it is usually served on festive ocassions. It is rather easy to make but looks and tastes delicious. Salt a whole fish (any kind of ocean fish) and steam for 30 minutes. You may opt to put slices of ginger or lemon inside the fish before steaming. After steaming,…

Recipe: Chicken tinola

It’s raining and it’s kinda chilly so, of course, I was totally craving steaming hot chicken tinola. Fortunately, I had the makings of the dish/soup in the fridge. The chicken was originally meant to be made into Buffalo wings, but that can wait. This is one of my favorite dishes, easy to make and quite…

Burong mangga (pickled mangoes)

I bought  a couple of green mangoes but they were way too sour so I decided to pickle them instead.  INGREDIENTS 2 green mangoes, sliced salt sugar 1 can of beer Soak the mangoes overnight in boiled water. Drain the mangoes and then add salt and sugar (1 part salt to 1 part sugar). For…

Recipe: Tortang Sili (stuffed bell pepper)

  We have had a number of posts on tortang talong (eggplant omelette) but I don’t think we have one yet on stuffed bell pepper omelettes. These are more like crabcakes except that we use minced pork instead of crab and encase them in a bell pepper shell for deep-frying. INGREDIENTS FOR THE MEAT FILLING…

Recipe: Vegetable lumpia

Let’s talk about spring rolls. Specifically, these super simple veggie spring rolls. Because I can tell you right now they are so much better than the ones you get with your lunch order from the Chinese restaurant. I’ve seen recipes call for cabbage, mushrooms, bell pepper, etc. In the Philippines, the most common ingredients are…

Avocado toast & cloud eggs

You’re probably looking at this photo and asking “why?” Because I woke up feeling “extra,” LOL! I’m not sure how popular avocado toasts and cloud eggs are in the Philippines; they’re Instagram favorites over here. While avocado toast is touted as a healthier snack option because it has “good” fats (monounsaturated fats), I’m not really…

Mami with brains

I love eating noodles sold in the streets of Asia, especially in Bangkok and Ho Chi Minh City. I saw a mami stall in the Bacolor market that had a lot of customers so I thought it would be safe to try it. Manong vendor had a contaner of egg noodles and a large cauldron…

Kanin Turon a la Cubana

  My version of the Japanese maki uses lumpia wrapper, rice, ground pork, and sliced plantain banana. It is my take on the classic arroz a la cubana, rolled into one (get it, roll?). Hehe. Yum.

Harry Potter and the Great Feast Platter

Hey, it’s the Boy Who Lived’s birthday — July 31, 1980. What better way to celebrate than a throwback to that time my friends and I visited the Wizarding World of Harry Potter in Orlando, Florida. After a few hours of touring Hogsmeade, we stopped at the Three Broomsticks for a meal. The Great Feast…

Sisig liempo

We still had leftover roasted liempo (pork belly) in the freezer so today Mom decided to make sisig out of it. Here are the ingredients: 1/2 kilo pork belly, roasted on coal and then minced (authentic Capampangan recipe calls for pig’s ears and jowls) 5 pieces chicken liver, boiled then roasted, then minced 1/2 cup…

Nacho liempo

I got excited over a friend’s post on carne asada so I tried to do a variation. We had leftover roasted liempo (pork belly) that I marinated in some spicy teriyaki sauce, roasted again and then shredded. INGREDIENTS 1 regular pack nachos 1 cup shredded pork 1 cup chili lime sauce 1/2 cup cheese sauce…