Lugaw lechon

Lechon chunks in rice porridge. Enough said. Advertisements

Sisig matua (old-fashioned Pampanga sisig)

  Have you ever tried “sisig matua”? It is made of the ingredients in the typical sisig EXCEPT it does not have butter/margarine, chopped liver, seasoning sauce and definitely NO EGG. Here are the ingredients: pig’s head, boiled and chopped into pieces (ears and all) calamansi juice and/or vinegar chopped red onions salt and pepper…

Flying saucer

It is essentially a ham and cheese sandwich using a hamburger bun and flattened in a circular grill. Get it? 🙂

Buko, sago at pandan drink

  Summer refreshment! INGREDIENTS Pandan leaves Fresh coconut juice and shredded meat Sago or tapioca pearls DIRECTIONS Cook the pearls, coconut meat and pandan leaves in several cups of water and a cup of brown sugar. Let it reach a boil, then lower the heat to a simmer. Cook until the pearls are tender. Let…

TGIF: Thank God (for) Indian food

We have a delicious tradition at work: On Fridays, we order Indian food for takeout. Technically, it’s Indian and Pakistani food because we get it from a family-owned Indian and Pakistani restaurant in Huntington Station called Masalah Grill. A friend and colleague discovered them about a year and a half ago. My regular order consists…

Ebun buru (salted eggs)

When I visit my parents, they always have longganisa (sweet Philippine sausage) and garlic fried rice ready for breakfast. More often than not, they also have salted eggs with fresh tomatoes. But the salted eggs they buy from the local stores are overly salty. A month ago, I decided to make my own salted eggs. In…

Sinigang na ulang

It was a rainy day today and I craved something hot for dinner. What better way to extinguish that craving by cooking “sinigang” (Filipino sour soup). I went to the wet market and found these “ulang” river prawns. Then I also bought the usual ingredients for this dish: onions, two pieces green chili, two pieces…

Ginataang mais (rice pudding with corn)

It’s funny how tastes change as we get older. I used to hate — I’m not exaggerating — eggplants, and now I can’t get enough of them, whether as tortang talong or just part of a stir-fry. I wasn’t a big fan of ginataang mais growing up, but now it’s one of my go-to snacks,…

Hot ginger tea (salabat)

The East Coast is getting blasted with a “bomb cyclone” today, which means heavy snow and punishing winds. So I made ginger tea to keep warm and to soothe my sore throat (I’m blaming the dryness in the air inside my home; the heater is working overtime and the humidifier isn’t helping much). All you…

Cho Dang Gol: Post-Christmas dinner

Our homes are packed with all sorts of delicious Christmas leftovers so, of course, my cousins and I decided to go out for dinner the day after. I got to pick so I went with Korean cuisine, figuring it wouldn’t be hard to convince the K Drama-watching ladies to indulge in some banchan (small dishes)…

Adobong Kuhol

Somebody gave my mom some snails today but we didn’t have coconut milk to cook these with so I decided on the classic adobo. INGREDIENTS kilo of snails garlic, minced onion, sliced apple cider or cane vinegar bay leaf (laurel) peppercorns soy sauce oil or butter Sauté garlic and onion in butter. Add snails. Add…

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…